1 lb Thin asparagus, end trimmed -and stalks peeled to the -tip, if thick 1/2 Head red-leaf lettuce 1/4 c Rice wine vinegar 2 tb Soy sauce 1/2 ts Sugar 1/4 ts Dried red pepper flakes 3 tb Corn oil 4 ts Sesame seed oil Coarse salt 1 ts Unsalted butter 1/4 c Raw sunf');
INSERT INTO `RECIPES_PRO_NEW` VALUES (142, 'Appetizers', 'Asparagus with Hazelnuts & Tarragon Vinaigrette', ' 1 lb Fresh asparagus, trimmed 1/4 c Minced shallots 3 tb Tarragon-white wine vinegar 4 ts Chopped fresh tarragon OR 1 1/4 ts Dried tarragon 1 ts Dijon mustard 7 tb Hazelnut oil, walnut oil -or olive oil 4 c Baby lettuces or inner -leaves of curly endive 1/4 c Hazelnuts, toasted, husked, -coarsely chopped Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is cresp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towls. (Can be prepared 6 hours ahead. Cover and refrigerate.) Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper. Place baby lettuces on large platter. Arrange asparagus atop lettuces. Drizzle with vinaigrette. Sprinkle with hazelnuts. From The Loire Valley Bon Appetit/May 94 Typed by Didi Pahl
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INSERT INTO `RECIPES_PRO_NEW` VALUES (143, 'Appetizers', 'Asparagus Wrap', '10 Asparagus Spears 2 tb Dijon Mustard 1 tb Reduced-Calorie Mayonnaise 10 sl Bologna (large) Trim the bottom end of the asparagus and blanch with boiling water. Blend the mustard and mayonnaise in a small bowl. Divide and spread the mustard mixture evenly on the large bologna slices. Wrap one asparagus spear in each bologna slice. Place the slices in a single layer on a round microwave platter or plate. Cover lightly with paper towels. With the microwave on MEDIUM, cook for 1 minute or until hot; rotate the plate one-half turn after 30 seconds. One Serving: Calories: 86 Carbohydrates: 2 Exchange: 1 high-fat meat Source: Diabetic Microwave Cookbook, by Mary Jane Finsand Sterling Publishing (1989), ISBN 0-8069-6957-1, ISBN 0-8069-6960-1 (pbk.) Shared by: Norman R. Brown
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INSERT INTO `RECIPES_PRO_NEW` VALUES (144, 'Appetizers', 'Aubergine & Sesame Pate', '1/2 md Aubergine 1 Crushed garlic cloves 1 1/2 tb Tahini 1/4 Juice of 1 lemon 1 tb Olive oil Seasoning ----------------------------------GARNISH---------------------------------- Toasted Sesame seeds Cayenne Pepper Flatleaf Parsley 1> Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for 25-30 minutes until tender. Cool slightly , then peel and puree the flesh in a blender or processor. 2. Add the garlic, tahini and lemon juice and process until mixed. With the motor running, drizzle in the oil to make a smooth paste. Season to taste. Transfer to a serving dish, garnish and serve cold with pitta bread.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (145, 'Appetizers', 'Aubergine and Sesame Pate', '1/2 md Aubergine 1 Crushed garlic cloves 1 1/2 tb Tahini 1/4 Juice of 1 lemon 1 tb Olive oil Seasoning ----------------------------------GARNISH---------------------------------- Toasted Sesame seeds Cayenne Pepper Flatleaf Parsley 1> Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for 25-30 minutes until tender. Cool slightly , then peel and puree the flesh in a blender or processor. 2. Add the garlic, tahini and lemon juice and process until mixed. With the motor running, drizzle in the oil to make a smooth paste. Season to taste. Transfer to a serving dish, garnish and serve cold with pitta bread.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (146, 'Appetizers', 'Aubergine Pate.', '2 md Aubergines 2 Cloves garlic crushed 15 ml 1 tbsp oil 30 ml 2 tbsp pomegranate juice or Orange juice. 25 ml Half tsp paprika. pn Chili seasoning. Prick the aubergines with a fork and place on a baking tray. Bake in the oven at 180 c, 350 f, gas mark 4 for 30 minutes or until tender. When the aubergines are cooked, remove the skin while hot. Puree the flesh in a food processor with the garlic, oil, pomegranate juice, paprika and chili. Leave to cool, then serve with pitta bread.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (147, 'Appetizers', 'AUSSIE: ROSEVILLE TEA SANDWICHES', '| Ingredients | | | 1/4 | cup | mayonnaise | | | 1 | tablespoon | green onion, minced | | | 1 | tablespoon | fresh dill, chopped | | | 1 | tablespoon | capers | | | 1 | pn | pepper | | | 2 | teaspoon | horseradish | | | 8 | sl | whole wheat bread | | | 2 | teaspoon | butter, softened | | | 4 | sl | smoked salmon | | | 12 | each | cucumber slices, thin | | | | | |
Directions:
| Combine mayonnaise, onion, dill, cappers, horseradish and pepper. Trim crusts from bread. Spread with butter then mayonnaise mixture. Arrange salmon and cucumber over 4 slices of bread. Top with remaining bread. Cut each sandwich into 4 triangles or squares.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (148, 'Appetizers', 'Avocado & Orange Salad with Walnuts', '1/4 c Walnuts, chopped 1 sm Sweet orange, sectioned 1/2 md Firm ripe avocado, diced 1/2 c Turnip, diced Red leaf lettuce, torn, -- as needed ----------------------------------DRESSING---------------------------------- 1 1/2 tb Walnut oil -=OR=- Peanut oil 1/2 tb Lemon juice -=OR=- Lime juice, to taste 1/2 ts Mint 1/2 ts Honey Black pepper, to taste Toast walnuts on a hot, dry skillet, stirring frequently, until they are fragrant. About 8 to 10 minutes. Remove from heat & let cool. Combine salad ingredients in a serving bowl & toss with the walnuts. In a small bowl, stir together the dressing ingredients. Pour over the salad & toss to coat. Serve at once.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (149, 'Appetizers', 'Avocado Pear with Crab, Pear, Peach and Primroses', '2 ea Avocadoes 8 oz Crab meat; 225 1 ea Pear; ripe 1 ea Peach; ripe 1 tb Primrose petals; freshly -picked -----------------------------CREAMY VINAIGRETTE----------------------------- 2 ts Sugar 1/2 ts Dry mustard 1 ea Garlic clove; crushed 3 tb White wine vinegar; or lemon -juice 9 tb Olive oil ------------------------TO MAKE \"CREAMY\" TO 6 TB ADD------------------------ 3 tb Heavy cream CREAMY VINAIGRETTE: Put all ingredients in a screw top jar and shake vigourously. Shake well each time before serving. Add 3 Tbsp heavy cream to 6 Tbsp vinaigrette to amke it creamy. (Use this portion immediately as it will not keep.) Halve the avocadoes and remove the stones. Mix the crab meat with the vinaigrette and fill the avocadoes with this mixture. Peel and slice the pear and peach and tuck slices into the crab meat. Decorate the avocadoes with fresh primroses and serve immediately with thin finfers of toast and butter. SERVES:4
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INSERT INTO `RECIPES_PRO_NEW` VALUES (150, 'Appetizers', 'Avocado Soup', '2 Large avocados 2 c Chicken broth Salt, pepper 2 c Whipping cream 2 T Cognac 2 T Sherry Frozen avocado shell cups Peel avocados and dice pulp. Puree pulp in blender container with chicken broth. Season to taste with salt and pepper. Gradually stir in whipping cream. Chill. Add cognac and sherry just before serving. Note: To make frozen avocado-shell cups for soup, cut a slice from stem end of avocado. Scoop out pulp and discard seed. Reserve cap. Use pulp for soup or puree with small amount of lemon juice and freeze for future use. Place shell upright in cup or egg carton. freeze until firm. To serve, embed avocado shell in crushed ice in a dessert dish or soup icer. Carefully spoon in soup and lean cap against side of avocado. Makes about 4 cups.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (151, 'Appetizers', 'Avocado Stuffed Tomatoes', '4 ea Fresh tomatoes 1 ea Ripe avocado 2 dr Lemon juice 1 pn Chili powder 1 sm Handful of alfalfa sprouts 2 tb Chopped celery or green bell -- pepper 1 ts Chopped parsley 1 pn Coriander Salt Cut tops off tomatoes & scoop out insides. Save insides for another dish. Mash avocado & mix with the rest of the ingredients. Stuff into the tomato shells. Particularly good as an appetizer to a Mexican meal.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (152, 'Appetizers', 'Avocado Terrine', '--Terrine Mix-- 4 Avocado peeled, seeded -mashed. 2 t Dijon Mustard 1 t Worcestershire sauce Lemons to Squeeze 1/2 pt Whipping Cream 1 Avocado peeled, rubbed with -lemon and sliced 1/2 inch -thick. --Sauce-- 3 Medium or 4 Large ripe -plum tomatoes, peeled and -seeded Squeeze of Lemon Juice 1 oz Heavy Cream Fresh Basil --Garnish-- 3 Medium shrimp per serving. -peeled, deveined, lightly -poached. 2 Basil Leaves (whole) As you cut avocados drizzle lemon juice on them so that they will not darken. Mash avocados in a bowl and add the mustard and worcestershire sauce. In a separate bowl lightly whip the 1/2 pint of whipping cream. The cream should be a little loose, soft peak stage is the technical term. Fold cream into avocado mixture. Place parchment paper in a standard bread pan so that there is enough paper to cover the top of the filled terrine. Spray the parchment with release spray. Fill the terrine with 1/2 of the mixture, and refrigerate for 20 to 30 minutes. Remove terrine from refrigerator, slice the extra avocado and drizzle lemon juice on it to keep it from darkening, place the slices on the top of the chilled mixture. Pour other 1/2 of the avocado melange on top. Drizzle some lemon juice on top and fold parchment paper over top. Refrigerate for 35 to 40 minutes. While the terrine is chilling, peel devein and barely poach the shrimp, let the shrimp cool in the poaching liquid if possible. Set the shrimp aside for the garnish. Separate nice looking basil leaves for garnish. Prepare the sauce; roughly cut the tomato into bite size pieces, place in a small frying pan or saucepan and stew them slightly. Add a little lemon juice and the cream, mix in a few stray leaves of the basil cut into strips. The goal is to quickly cook off some of the liquid. Let this sauce cool to room temperature or below before saucing the dishes. To unmold, sit the terrine in some warm water for 1 minute or less, and unmold onto a platter. Slice into 3/4 inch thick pieces and place the shrimp and basil on the plate with the terrine. Spoon some of the basil rich sauce over the top.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (153, 'Appetizers', 'Avocado Torey', '2 Avocados Romaine lettuce leaves 1 ts Salt 1/2 ts White pepper 1/2 ts Dried oregano 1 Cl Garlic; minced 1 Fresh thyme; (optional) 2/3 c Olive oil 1 tb Red wine 1 tb Vinegar Recipe by: \"Le Ruth\'s\" Restaurant, New Orleans, LA. Cut the avocados in half and discard the pit. Scoop out the avocado meat with an ice-cream dipper, and shape into little balls. Place them on two plates lined with lettuce leaves. In a small bowl, whisk together the rest of the ingredients, pour over the avocados, and serve.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (154, 'Appetizers', 'Avocado-And-Scallop Ceviche', '1/2 c Fresh lime juice 3 tb Peanut oil or vegetable oil 24 Green peppercorns; crushed Salt Freshly ground black pepper 3/4 lb Sea or bay scallops - finely chopped 1 lg Ripe avocado; peeled 2 tb Fresh chives, chopped -or scallions, chopped 40 sm White mushrooms 1/4 c Vegetable oil 2 tb Fresh lemon juice 1 md Garlic clove - peeled and crushed Salt and pepper to taste Additional chives, optional - (or scallions), - for garnish COMBINE THE LIME JUICE, oil, peppercorns, salt and pepper together in a glass or ceramic bowl. Stir in the scallops, cover and refrigerate for at least 4 hours while they marinate. They should become opaque in this time. Mash the avocado until almost smooth, then add it along with the chives or scallions to the marinating scallops (do not drain them) and mix well. Set aside for at least 1/2 hour, refrigerated. About half an hour before serving the scallops, remove the stems from the mushrooms and wipe them to remove any dirt. Combine the vegetable oil, lemon juice, garlic, salt and pepper in a small bowl, and brush the insides of the mushrooms liberally with the mixture. Just before serving, drain the caps and fill with the scallop mixture. Garnish with additional chives, if desired.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (155, 'Appetizers', 'Avocados with Roquefort', '2 1/2 oz Roquefort cheese 1 tb Minced fresh parsley 3 tb Olive oil 3 tb Fresh lemon juice Salt Freshly ground white pepper 2 Avocados Boston lettuce leaves Sliced ripe olives 1. Mash cheese with parsely into coarse paste in medium bowl with fork. Whisk olive oil and 2 tablespoons of the lemon juice in small bowl; stir into cheese mixture. Season to taste with salt and pepper. 2. Cut avocados lengthwise in half; remove pits. Scoop two thirds of the flesh out of each avocado half, leaving a thin shell, and add to cheese mixture; mix well. Taste and adjust seasoning. Sprinkle insides of avocado shells with remaining lemon juice; place on serving plate lined with lettuce leaves. Spoon cheese mixture into avocado shells, dividing evenly. Garnish with olives.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (156, 'Appetizers', 'Aztec Pyramid Avocado Dip', '3 ea Avocado; * 2 tb Lemon Juice 1 c Cream Cheese; Softened 2 c Sour Cream 1 1/3 oz Taco Seasoning Mix; 1 Pkg 2 c Cheddar; Sharp, Shredded 3 c Fresh Tomatoes; Fine Chopped 5 ea Green Onions; Sliced,Use All 1/2 c Black Olives; Sliced * Use 3 California Avocados (dark skinned type) that have been peeled and pitted. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ LAYER 1: (Bottom) Mash the avocados and blend in the lemon juice, mixing well, and spread evenly in a bowl or on a serving plate to the edges of the dish. LAYER 2: Beat the cream cheese until smooth and creamy. Blend in the sour cream, mixing well, and blend in the taco seasoning, blending well. Spread over the avocado layer. LAYER 3: Sprinkle the cheddar cheese over the cream cheese mixture. LAYER 4: Distribute the tomatoes over the cheddar cheese layer. LAYER 5: Spread the green onions over the tomato layer. LAYER 6: Top with the black olives. Serve at room temperature. Makes about 10 1/2 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Bell peppers, Lobster, Jicama
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INSERT INTO `RECIPES_PRO_NEW` VALUES (157, 'Appetizers', 'Baba Gannouj (Joel Rapp)', '6 lg Eggplants 2 Lemons, juiced 2 tb Tahini Salt 1 lg Garlic clove 1/4 c Chopped parsley, fresh 2 tb Olive oil Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout & the skin is charred. Set aside to cool for 1 hour. Peel eggplants & discard skin. In a mixing bowl, add lemon juice & tahini. Blend well. Add salt to taste. Finely chop the garlic clove & add to mashed eggplant. Stir well & chill. To serve, place in a flat serving dish & garnish with parsley. Pour olive oil the top. Joel Rapp, \"Mother Earth\'s Vegetarian Feasts\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (158, 'Appetizers', 'Baba Gannouj I', '6 lg Eggplants 2 Lemons, juiced 2 tb Tahini Salt 1 lg Garlic clove 1/4 c Chopped parsley, fresh 2 tb Olive oil Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout & the skin is charred. Set aside to cool for 1 hour. Peel eggplants & discard skin. In a mixing bowl, add lemon juice & tahini. Blend well. Add salt to taste. Finely chop the garlic clove & add to mashed eggplant. Stir well & chill. To serve, place in a flat serving dish & garnish with parsley. Pour olive oil the top. Joel Rapp, \"Mother Earth\'s Vegetarian Feasts\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (159, 'Appetizers', 'Baba Ganouj', '6 lg Eggplants 2 ea Lemons, juiced 2 tb Tahini Salt 1 lg Garlic clove 1/4 c Chopped parsley, fresh 2 tb Olive oil Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout & the skin is charred. Set aside to cool for 1 hour. Peel eggplants & discard skin. In a mixing bowl, add lemon juice & tahini. Blend well. Add salt to taste. Finely chop the garlic clove & add to mashed eggplant. Stir well & chill. To serve, place in a flat serving dish & garnish with parsley. Pour olive oil the top. Joel Rapp, \"Mother Earth\'s Vegetarian Feasts\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (160, 'Appetizers', 'Baba Ganoush', '1 1/2 lb Eggplant 3 tb Lemon juice 1 ts Salt 2 ts Minced fresh garlic 3 tb Sesame tahini -- (optional: substitute -- yogurt or sour cream) 1/4 c Chopped parsley 1/2 c Toasted pine nuts 2 tb Olive oil Preheat oven to 400 degrees F. Prick eggplant all over with a fork. Bake whole until tender (about 30 minutes). Remove from oven, halve and scoop out the flesh. Blend in a food processor with the lemon juice until smooth. Mash the salt and garlic together and combine with the eggplant, along with the tahini. Cool and stir in the parsley and pine nuts. Before serving, drizzle with the olive oil. Serve as a dip with tortilla chips or triangles of flat (pita) bread. (Adapted from The Victory Garden Cookbook) From: The Cook\'s Garden catalog, Spring/Summer 1993 (page 20)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (161, 'Appetizers', 'Baba Ghannouj', '1 x Med Eggplant, peeled * 1/4 c Tahini 1 T Lemon juice 1 x Clove garlic 1/4 t Black Pepper 1 ds Ground Cumin 2 T Sesame seeds 2 T Finely chopped fresh Parsley * and cut into 1/2\" cubes (about 3 cups) Steam eggplant until tender, about 8 minutes. Place cooked eggplant in food processor. Add tahini (sesame paste),lemon juice, and garlic. Puree. Stir in remaining ingredients; spoon into serving bowl. Garnish with parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - smaller eggplants have thinner peels and a sweeter flavor. Select those with firm skin free of soft spots. ~ store sesame seeds in cool, dark place in refrigerator.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (162, 'Appetizers', 'Baba Ghannuj (Eggplant Appetizer)', '1 Large eggplant 1 Clove garlic; crushed 1 ts Salt 1/4 c Tahini; Sesame Seed Paste 2 tb Water 1/4 c Lemon juice Lemon wedges Parsley Olive oil Set oven to 375F. Wash eggplant and remove stem. Pierce with a fork 4-6 times. Place in baking dish. Bake for 45 minutes or until tender. Remove from oven and run under cold water. Peel and mash; set aside. In serving bowl combine garlic, salt, and Tahini. Gradually add water and lemon juice, beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil. Scoop up eggplant with pieces of Pita Bread to eat or serve as a side dish with any meal. Shared by Rita Taule, Prodigy ID# BTVC62A.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (163, 'Appetizers', 'Baby Hot Browns', '1 Chicken bouillon cube 1/4 c Hot water 3/4 c Half and half 3 tb Unsalted butter 2 tb Flour 1 c Grated Swiss cheese 5 Strips of bacon (cooked and Crumbled) 1 lg Onion, sliced thin 6 oz Cooked turkey, thinly sliced 18 sl Small french bread Parsley Dissolve bouilon cube in hot water, and half and half in a saucepan, melt butter and add flour. Whisk and cook until mixture is frothy and raw flour taste is gone. While stirring, add the bouillon mixture. Stir constantly with a whisk until the sauce thickens and begins to bubble. Add Swiss cheese and stir until smooth (add water and heat if sauce needs to be thinned) Assemble hot browns by placing turkey and onion on each bread slice. Top with sauce and crumbled bacon. Heat at 350 degrees for 10 minutes. Garnish with parsley.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (164, 'Appetizers', 'Baby Pear Tomatoes and Brie', '4 1/2 oz Round Brie cheese Coarsely cracked black -pepper 7 oz Baby pear tomatoes (red and -yellow) 1 To 2 Tbsp. snipped fresh -herbs (choose from basil, -oregano, marjoram, Fresh herb sprigs savory, dill, or a combination of them Sliced French Bread Generously line a 9 inch microwave-safe pie plate or quiche dish with fresh herb sprigs. Place cheese over herbs in dish. Using the tip of a paring knife, score top of the cheese in a diamond pattern. Generously top cheese with black pepper. Micro-cook, uncovered, on 100% power (high) 1-1/2 to 2 minutes or till cheese just starts to melt. Arrange tomatoes around cheese. Sprinkle cheese and tomatoes with snipped herbs. Cook on high 1 minutes more or till tomatoes are warm. Cut cheese into wedges; serve with tomatoes and bread. Makes 4 to 6 appetizer servings. From: 1990 Best-Recipes Yearbook, Better Homes and Gardens Shared By: Pat Stockett
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INSERT INTO `RECIPES_PRO_NEW` VALUES (165, 'Appetizers', 'Baby Potatoes Coated with Almonds', '3 lb Baby new potatoes 2 tb Almond oil 2 ea Jalapeno peppers, seeded & -- minced 2 tb Grated ginger 1/2 c Powdered almonds* 2 tb Cilantro, minced Salt & pepper Lemon juice Steam potatoes till just tender, about 15 minutes. Set them aside. Combine oil, peppers, ginger, almonds & cilantro in a large bowl. Add potatoes & toss till well coated. Season with salt & pepper & sprinkle with lemon juice. Spear potatoes with cocktail sticks; arrange on a platter. Serve hot, or keep warm in a 250F oven for up to 30 minutes. *To powder almonds, place blanched almonds in a food processor & pulese until they are reduced to a powder.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (166, 'Appetizers', 'Bacon and Cheese Eggs', '6 Hard cooked eggs 3 tb Mayonnaise 2 sl Crisp bacon 2 ts Vinegar 1/4 c Grated cheddar 1/8 ts Salt Mash egg yolks and stir with bacon, cheese, mayonnaise, vinegar and salt. Fill egg white halves. Top with crumbled bacon. From: Barbara Younger (FCTP67A) - Prodigy Posted by: Debbie Carlson - Cooking Echo
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INSERT INTO `RECIPES_PRO_NEW` VALUES (167, 'Appetizers', 'Bacon And Smoked Oysters', '| Ingredients | | | 2 | cn | smoked oysters | | | 1/4 | cup | vegetable oil | | | 1/2 | pound | bacon strips | | | 40 | each | round wooden toothpicks | | | 3 | tablespoon | garlic, minced | | | | | |
Directions:
| 1. Cut bacon strips in thirds.
2. Wrap a bacon slice around each oyster and place a toothpick through to
hold it in place.
3. In a medium skillet, heat oil, and add garlic.
4. Cook wrapped oysters in oil until bacon is crisp.
5. Remove from pan and drain on a paper towel to drain.
Serves 15
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INSERT INTO `RECIPES_PRO_NEW` VALUES (168, 'Appetizers', 'BACON ROLL-UPS', '| Ingredients | | | 6 | oz | cream cheese, with chives | | | 1 | teaspoon | milk | | | 25 | each | mixed grain sandwich bread | | | 25 | each | bacon cut in halves | | | | | |
Directions:
| Combine milk and cheese. Stir to spreading consistency. Spread about
2 teaspoons on each side of bread, thin cut in 2 pieces. Roll bread and
wrap with bacon. Place on broiler pan. bake at 350F for 30 minutes or
until bacon browns. These freeze well. thaw before cooking. Yields 50.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (169, 'Appetizers', 'Bacon-Cheese Dip', '1/2 c Sour cream 1/4 lb Cheese, Roquefort 3 oz Cream cheese 1/4 ts Tabasco sauce 4 sl Bacon - cooked crisp 1 sm Garlic cloves - diced 1/4 ts Celery seed, whole Put all ingredients into electric blender and blend until smooth. Chill and serve with potato chips or crackers. Yeilds 1-1/2 to 2 cups. Original recipe from The Gasparilla Cookbook (received in May cookbook swap from Gail), by Mrs. Charles J. Younger. Conversion by Rick Weissgerber. [GEnie D.WEISSGERBE]
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INSERT INTO `RECIPES_PRO_NEW` VALUES (170, 'Appetizers', 'Bacon-Olive Hot Appetizer', '6 ea Bacon (fry, drain,crumble) 1 c Ripe Olives (chopped) 1/2 c Green onion tops (chopped) 1 1/2 c Sharp Chedar Cheese (shred) 1 ts Curry 1/2 c Mayonnaise Mix all ingredients. Toast bread on one side and cut in assorted shapes. Spread mixture on untoasted side. Broil until brown or freeze until ready to use.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (171, 'Appetizers', 'Bacon-Onion Cheesecake', '2/3 c Stone-ground wheat cracker - crumbs 1/3 c Walnuts, finely chopped 2 tb Butter, softened 8 sl Bacon 1/2 c Onion, chopped 1 tb Bacon drippings 24 oz Cream cheese, softened 3 Eggs, beaten 1/2 ts Cayenne Pepper 1/4 ts Garlic powder Parsley sprig Shredded carrot Carrot Curl Combine cracker crumbs, walnuts & butter until well blended. Press crumbs evenly on bottom of springform pan. Bake in pre-heated 350?F oven 10 minutes. Cool on rack. Fry bacon until crisp, then crumble. Saute onion in drippings until tender and set aside. Beat cream cheese. Gradually add eggs, garlic powder & cayenne. Beat until smooth. Stir in bacon and onions. Spoon mixture into pan. Spread level. Bake 45 to 60 minutes or until cheesecake is almost set and cracks on top. Cool completely. Store in refrigerator covered with plastic wrap. Just before serving at room temp., remove sides of pan. Garnish with circle of shredded carrot to edge. Place carrot curl in center with sprig of parsley. Serve with crackers or carrot slices.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (172, 'Appetizers', 'Bacon-Wrapped Shrimp', '8 oz Canadian bacon, 12 ea Shrimp, med, shelled 1 x -12 slices 1 ea Red bell pepper, 1 1/2 tb Teriyaki sauce 1 x -cut into 12 strips 1 1/2 tb Chili sauce 1 tb Hoisin sauce 1. Place bacon on rack; cover with paper towel. Microwave on High 1 minutes; pat dry on paper towel. Let cool slightly. 2. Wrap one shrimp and one pepper strip in each piece of bacon; secure with wooden pick. Place in 11x7\" baking dish. 3. In small bowl, combine the teriyaki, chili and hoisin sauces with 2 T. water; pour over shrimp. Cover and refrigerate 2 hours, turning once. 4. Uncover and microwave on High 3-4 minutes, until shrimp is cooked through. Let stand 5 minutes before serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (173, 'Appetizers', 'Baked Caramel Corn', '1 c Butter 2 c Brown Sugar 1/2 c Cornsyrup 1 ts Salt 1/2 ts Baking Soda 1 ts Vanilla 6 qt Popped Popcorn Melt butter; stir in brown sugar, cornsyrup and salt. Bring to a boil, stirring constantly, than boil,without stirring for 5 minutes. Remove from heat, stir in soda and vanilla. Gradually pour over corn, mix well. Turn into two large, shallow baking pans. Bake at 250 degrees F for 1 hour, stir every 15 minutes. Remove from oven, cool completly. Break apart and store in tightly covered containers. Found this in some magazine a while ago, dont know which one any more! From Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120
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INSERT INTO `RECIPES_PRO_NEW` VALUES (174, 'Appetizers', 'Baked Cheddar Olives', '1 c Cheddar cheese, grated 2 tb Unsalted butter, softened 1/2 c Flour 1/8 ts Cayenne pepper 24 Pimiento-stuffed olives (a 3 -oz. jar) Drain olives and pat dry with towels. Combine cheese and butter in a bowl. Add flour and cayenne and blend until well mixed. Drop the dough by Tablespoons onto wax paper and wrap or mold each piece of dough around an olive, covering it completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400f oven for 15 minutes or until golden. Serve warm. Makes 24 olives.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (175, 'Appetizers', 'BAKED CLAMS', '| Ingredients | | | 12 | each | cherrystone clams | | | 2 | teaspoon | butter or margarine | | | 1/4 | cup | finely chopped onion | | | 1 | each | clove garlic, peeled and crushed | | | 1 | each | egg, slightly beaten | | | 1/4 | cup | bread crumbs, seasoned | | | 1/8 | teaspoon | oregano leaves, dried | | | 1/3 | cup | bread crumbs, seasoned | | | 2 | teaspoon | butter, or margarine, melted | | | | | |
Directions:
| Remove clams from half shell and chop coarsely. Set clams and shells
aside.
In a medium-sized, heat-resistant, non-metallic mixing bowl place 2
tablespoons butter. Heat in Microwave Oven 30 seconds or until melted.
Add onion and garlic. Heat, uncovered, in Microwave Oven 3 energy 3
minutes or until onion is tender. Add egg, the 1/4 cup bread crumbs,
chopped
clams and oregano to onion mixture.
Spoon mixture into reserved shells. Place shells on a heat- resistant,
non-metallic serving platter.
In a small bowl combine the 1/3 cup seasoned bread crumbs and the 2
tablespoons melted butter. Sprinkle buttered bread crumbs on top of clam
mixture.
Heat, uncovered, in Microwave Oven 5 minutes or until heated through.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (176, 'Appetizers', 'Baked Eggplant Appetizer', '1 lg Eggplant Olive oil 1 lg Onion; peeled & quartered 3 Garlic cloves; unpeeled 1 Red bell pepper -- halved and seeded 1 ts Oregano; chopped 2 ts Lemon juice 1 tb Olive oil 1/8 ts Each salt and pepper 4 oz Feta cheese; crumbled 2 tb Parsley; chopped Pita bread or crackers Preheat oven to 350 F. Halve eggplant lengthwise. Brush all sides with olive oil. Place halves cut-side down on a baking sheet. Bake 25 minutes. Brush onion, garlic and red pepper with oil; add to eggplant. Bake 25-30 minutes longer or until vegetables are tender. Cool eggplant; scoop out flesh and place in a food processor or wooden bowl. Squeeze garlic pulp from skins, peel red pepper, and add to eggplant along with onion, oregano, lemon juice, olive oil, salt and pepper. Process or finely chop by hand. Do not puree. Mix in 3 oz. of the feta cheese. Spoon mixture into a serving bowl. Sprinkle remaining feta cheese around the edge of mixture; mound parsley in the center. Serve with pita bread or crackers. Yield: 6 to 8 servings. From 1994 Shepherd\'s Garden Seeds Catalog, pg. 19. Posted by Cathy Harned.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (177, 'Appetizers', 'Baked Grapefruit', '2 md Grapefruit 4 t Dark brown sugar 2 t Butter or margarine 4 Maraschino cherries 1. Cut each grapefruit in half crosswise. Remove any pits and cut around each section with a sharp knife. 2. Sprinkle each grapefruit with 1 teaspoon sugar. 3. Dot each half with 1/2 teaspoon of butter. Place grapefruit halves on a paper plate. 4. Heat, uncovered, in Microwave Oven 4 minutes. 5. Garnish each half with a maraschino cherry. 6. Serve hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (178, 'Appetizers', 'Baked Party Dip', '1 ea Round loaf dark bread 5 ea Green onions, chopped 6 ea Garlic cloves, crushed 2 tb Butter 8 oz Cheese, cream 2 c Cream, sour 12 oz Cheese, cheddar, shredded 1 cn Artichoke hearts Bread should be unsliced. Preheat oven to 350. Cut a hole about 5\" in diameter in the top of the bread. (If you wish, make a decorative zigzag pattern.) Reserve crusty part to make top for loaf. Scoop out most of soft inside portion and save for another purpose. In skillet, saute green onions and garlic in butter until onions wilt. Do not burn! Soften cream cheese and cut into small chunks, then place in medium-sized bowl; add onions, garlic, sour cream, and Cheddar. Mix well. Drain non-marinated artichoke hearts and cut into quarters. Fold in artichoke hearts. Fill hollowed-out bread with this mixture. Replace top of bread and wrap in a double thickness of heavy-duty aluminum foil. Bake for about 1-1/2 hours. Remove foil and top of bread and serve, using thin slices of warm garlic bread as dippers. Note: The best part of this dish is when the dip is gone and all you have left is the bread, which is soaked in all those delicious ingredients. Just break the bread up and pass it around!
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INSERT INTO `RECIPES_PRO_NEW` VALUES (179, 'Appetizers', 'Baked Potato Chips', '3 1/2 lb Red Boiling Potatoes - Or white boiling potaotes, Cut crosswise into 1/8-inch thick slices 6 tb Butter - melted (3/4 stick) Salt and freshly ground Pepper Position racks in upper and lower third of oven and preheat to 500F. Lightly grease 2 baking sheets. Arrange potato slices in single layer on prepared baking sheets. Brush generously with butter. Bake 7 minutes. Switch pan positions and continue baking until potatoes are crisp and browned around edges, about 7 to 9 minutes. Transfer to heated platter. Sprinkle with salt and freshly ground pepper. Serve immediately.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (68, 'Appetizers', 'Chicken-Liver Pate', '2/3 c Half&half 1 sm Onion, chopped 1 lb Chicken livers 1/4 c Flour 1 t Salt -dash hot pepper sauce 2 T Butter 1 Clove garlic, minced 2 Eggs 2 T Brandy 1/2 t Each, sage & thyme -Chopped fresh parsley Grease well and lightly flour five 6-oz metal juice cans; set aside. In food processor or blender, whirl half&half, butter, onion and garlic until onion is chopped fine. Add livers, eggs, flour, brandy, salt, sage, thyme and pepper sauce. Whirl until smooth and well blended. Pour mixture into cans to within 1 inch from top. Place cans in a 10-inch angel-food pan. Add 2 inches hot water to pan. Place on bottom rack in preheated 350 degree oven. Bake 1 hour or until pick inserted in certer comes out clean. Remove cans to rack to cool 30 minutes. with can opened cut around bottoms of cans and push bottoms through to unmold pates. Chill completely. Then roll in chopped parsley, wrap in plastic and again in foil. Can be refrigerated up to 1 week or frozen 3 weeks.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (69, 'Appetizers', 'Coconut Curried Wings', '2 Dozen chicken wings 1/2 ts Coconut extract 4 ts Curry powder 6 tb Melted butter 1 c Milk 2 c Instant mashed potatoes 3 tb Sweetened, flaked coconut 2 Cloves garlic, minced Cut tips off wings. In a large bowl, combine milk, extract and wings. Stir to mix well. Marinate at least 2 hours (or overnight). In another bowl, combine potatoes, curry and cocoanut. Take wings out of marinade and roll in potato mixture. Place slightly apart on well greased cookie sheets. Combine butter & garlic. Drizzle over wings. Bake, uncovered, at 375 degrees until browned - 45 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (70, 'Appetizers', 'Crostini with Chicken Livers', '2 tb Butter Oil, olive 1 sm Onion, chopped 1 lg Garlic, clove, chopped 1/2 lb Liver, chicken, finely -- chopped 1/2 c Wine, white Salt Pepper 2 ts Parsley 2 1/2 oz Cream, heavy 1/2 c Gravy, brown, (veal stock -- and herbs) 1 sm Bread, French, loaf cut -- into 1/4-inch thick -- slices In a saute pan, put 1 tablespoon of butter, some olive oil, the onion and garlic. Saute lightly until the onion is transparent. Add chopped livers and saute well over high heat for about 3 minutes or less. Add white wine, salt, pepper, and parsley. As soon as wine has evaporated, add cream, 1 tablespoon butter, and the brown gravy, then bring to a boil, and simmer on low heat for about 1 minute. Slice French bread very thin (use day-old bread) then toast it on a baking pan in the oven for 1 minute at 400 F. Spread the liver mixture on the toasted bread to serve. Garnish with grated white truffle, sauteed mushrooms, or chopped parsley. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA
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INSERT INTO `RECIPES_PRO_NEW` VALUES (71, 'Appetizers', 'Empress Mushrooms', '16 md Mushrooms 1 sm Onion, chopped 1 lg Garlic, clove, chopped 1/2 c Oil, olive 6 oz Prosciutto, OR 1 lg Ham, slice 2 ts Parsley 2 ts Marjoram Salt Pepper 1 c Wine, white Bread crumbs Cheese, Parmigiano, grated Clean the mushrooms thoroughly and remove and chop up their stems. Saute onions and garlic in 1/4 cup of olive oil until transparent. Add chopped mushrooms stems, chopped prosciutto, parsley, marjoram, salt and pepper. Saute for about 2 minutes, then add wine. Add bread crumbs until mixture is consistency of mush. Coat mushroom tops with remaining olive oil. Stuff each mushroom with a tablespoon of the mixture, then sprinkle with Parmigiano cheese and bake at 375 F for 3 - 7 minutes, depending on the size of the mushrooms. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA
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INSERT INTO `RECIPES_PRO_NEW` VALUES (72, 'Appetizers', 'Feuillete D\'Escargots Et Cepes Au Santenay', '1/2 lb Puff Pastry ** 1 lg Egg yolk 1 1/2 ts Water, cold 5 tb Butter, unsalted 1/4 c Shallot, chopped, fine 1/2 lb Mushrooms, chanterelles * -- coarsely chopped, -- (about 3 1/2 cups) 3 ea Cepes, fresh, sliced 24 ea Snails, (1 - 7 1/2 oz -- can), drained, rinsed 3 tb Cognac, plus more as -- needed 3/4 c Santenay OR 3/4 c Wine, red, full-bodied 1 c Sauce, Bordelaise ** OR 1 c Stock, veal ** Salt (to taste) Pepper (to taste) ----------------------------------GARNISH---------------------------------- 4 lg Mushrooms, stems trimmed -- flush with caps, caps -- fluted 2 tb Water 1 tb Juice, lemon 1 tb Butter * Other wild or cultivated mushrooms may be substituted ** See recipes for Puff Pastry, Bordelaise Sauce, and Veal Stock. For Feuilletes: =============== Roll out your puff pastry to large rectangle, 1/8-inch thick. Use a 5-inch oval or 4-inch round cutter to cut out 4 pieces of pastry. Place them on a baking sheet. Stir together the egg yolk and water and lightly brush the pastry with this egg wash. Chill pastry for 30 minutes. Preheat oven to 400 F. Bake feuilletes for 20 minutes, then lower the temperature to 350 F and continue to bake until they\'ve turned golden brown (about 5 to 10 minutes longer.) Cool them on a rack. In a saucepan, heat 3 tablespoons of butter over medium-high heat and add the shallot, stirring until wilted (about 2 minutes.) Add the chanterelles and cepes and stir until quite dry (6 to 8 minutes.) Add snails and toss well. Add 3 tablespoons of Cognac, light the alcohol carefully with a long handled match, and cook 1 to 2 minutes. Transfer this mixture to a sieve placed over a bowl and return the pan to heat. Add red wine and reduce by half, scraping up any browned bits in the pan (about 4 minutes.) Add Bordelaise sauce, or veal stock and reduce until thickened enough to coat a spoon lightly, 3 to 5 minutes. Remove the pan from the heat, swirl in the remaining butter a little at a time, and adjust seasonings to taste with salt and pepper and a few drops of Cognac. For Garnish: ============ Slice the tops off of the feuilletes and scoop out insides. Return feuillettes and their lids to the oven briefly to reheat. In a small saucepan, combine the mushrooms, water, lemon juice and 1 tablespoon of butter. Bring to a boil over medium-high heat; cover and cook, shaking the pan occasionally, until just tender (about 4 minutes.) Remove the mushrooms; drain them and cut them into thick slices. To Assemble: ============ Add the snail-mushroom mixture to your sauce and bring it all to a simmer. Place heated pastry shells on 4 heated plates and fill with snail mixture. Garnish with mushroom slices by overlapping them along 1 edge of each shell. Spoon any remaining sauce over, replace lids at a slight angle, and serve immediately.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (73, 'Appetizers', 'French Pate', '2 lb Veal, shoulder, cubed 1 lb Pork, shoulder, cubed 1 lb Chicken, livers 2 ea Duck, breasts, cut in -- strips, chicken breasts -- may be substituted 2 c Wine, white 6 ea Bay leaves 1 ts Rosemary 1 ts Thyme 1/4 lb Fatback, thinly sliced 3/4 lb Fatback, cubed Salt (to taste) Pepper (to taste) 1 tb Allspice 2 ts Thyme 1/3 c Flour 2 lg Eggs 2 oz Brandy Put the meat in a bowl and add wine, bay leaves, and 1 teaspoon of thyme. Let the mixture marinate in the refrigerator for 2 days. Line a terrine with the pork fat. Grind up the meats (except the duck) and toss in a bowl with salt, pepper, allspice, and 2 teaspoons thyme, flour, eggs, and brandy. Pack half of the mixture into the lined terrine. Add the duck breasts and fat strips, then cover with the remaining forcemeat. Cover the contents of the terrine with foil and a good lid (to weight it down and keep the filling from puffing up and running over the side) and bake in a larger pan filled with water to half the depth of the terrine. Bake at 280 F for 2 to 3 hours or until the juices are clear. Remove lid and cool. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerard Crozier, Crozier\'s Restaurant, New Orleans
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INSERT INTO `RECIPES_PRO_NEW` VALUES (74, 'Appetizers', 'Kobeba Samakeyah', '1/2 c Bulgur, fine (cracked wheat) 1/2 sm Onion, cut in half Salt (to taste) Pepper (to taste) --------------------------------FISH FILLING-------------------------------- 1/2 lb Flounder, fillets, OR 1/2 lb Cod, fillets 2 tb Butter, unsalted 1 md Onion, chopped 2 Scallions, trimmed, chopped 1 tb Cilantro, chopped -- (coriander) (opt) 1 ts Cumin, ground Salt (to taste) Pepper (to taste) --------------------------------TAHINI SAUCE-------------------------------- 1/2 c Tahini (sesame seed paste) 1/2 c Water (approximately) 2 tb Vinegar, red wine 1 ea Garlic, clove, minced Salt (to taste) Pepper (to taste) 2 tb Parsley, chopped Oil, vegetable (for frying) Cover the bulgur with water and soak for 30 minutes. Drain and, a handful at a time, thoroughly squeeze out all liquid. Place bulgur, onions, salt and pepper in processor and process with on-and-off turns until nearly smooth, scraping down sides as necessary. Transfer to bowl and knead until smooth. Set aside. Fish Filling: ============= Steam fish until just cooked. Flake into small pieces and set aside. Heat butter in a small skillet then add onion and scallions and saute until onion wilts, 3 to 5 minutes. Stir in flaked fish, cilantro, cumin and salt and pepper, stirring gently over medium heat 2 minutes. Set aside and cool completely. For Tahini Sauce: ================= Place tahini and a 1/2 cup water in processor or blender; blend until smooth. Add wine vinegar, garlic and salt and pepper; blend until smooth. Add enough water to bring sauce to pouring consistency. Transfer to small bowl and stir in parsley. Set aside, covered, at room temperature. To Assemble: ============ To assemble, place small bowl if ice water on work surface. Using palms, form golf ball-size balls of bulgur mixture. Dipping fingers in ice water as you work shape each ball into a hollow tube around your index finger, gently pressing mixture into small cigar-shaped tubes about 3 inches long. Moisten fingers frequently and patch any cracks as you work. Slip each shell off your finger and fill with about 1 tablespoon of cooled fish filling using a small spoon. Press ends of tubes over fish filling, forming a tight seal. Cover and freeze until firm, at least 2 hours. Heat 2 inches of vegetable oil in large saucepan to 375 F. Fry kobebas until golden, 4 to 5 minutes, turning once. Serve immediately with tahini sauce. Source: New York\'s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andree Abramoff, Andree\'s Mediterranean Restaurant, New York
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INSERT INTO `RECIPES_PRO_NEW` VALUES (75, 'Appetizers', 'Oyster Pan Roast', '2 tb Broth, clam OR 2 tb Juice, clam 2 tb Butter 1/4 ts Paprika 1 pn Celery salt 1 tb Sauce, Worcestershire 9 md Oysters, shucked with liquor 1 1/2 tb Chili sauce 1/2 c Half and half 1 sl Toast 1 pn Paprika In top of double boiler, place clam broth, 1 tablespoon of the butter, 1/4 teaspoon paprika, celery salt, and Worcestershire sauce then stir gently. Add oysters and simmer just until their edges start to curl, about 1 minute. Stir in chili sauce and half and half and heat through. Place a slice of toast in warm bowl, pour oyster pan roast over toast, and float remaining tablespoon of butter on top. Sprinkle with a pinch of paprika. Serve immediately. Source: New York\'s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Stanley Kramer, Oyster Bar and Restaurant, : Grand Central Station, NYC
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INSERT INTO `RECIPES_PRO_NEW` VALUES (76, 'Appetizers', 'Shrimp Pate', '8 oz Softened cream cheese, cube 2 T Brandy 4 oz Cooked shrimp 2 T Soft butter Place all ingredients in blender or food processor and blend until smooth.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (77, 'Appetizers', 'Wheat Crackers', '1 c Whole wheat flour 1/4 c Wheat germ 1 t Salt 1/2 c Water 1 c All purpose flour 1/4 c Brown sugar 1/2 t Baking soda 1/4 c Butter, softened In a medium bowl, mix flours, wheat germ, sugar, salt and soda. Stir in water and butter until smooth dough forms. Divide in half; cover; let stand 10 minutes. Place half the dough on a lightly oiled 17 x 14 inch baking sheet; roll out to a 16 1/2 inch x 13 1/2 inch rectangle. Prick all over with a fork, cut in 1 1/2 inch squares, brush with water and sprinkle with additional salt (opt.). Bake at 400 degrees for 8 minutes until crisp but not overbrowned. Remove to racks to cool. Repeat with second half.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (78, 'Appetizers', 'Fabulous Artichoke Dip/Filling (OVO LACTO)', '| Ingredients | | | 1 | package | frozen artichoke hearts | | | 1 | | italian herbs | | | 1 | | Balsamic vinegar | | | 1 | teaspoon | olive oil | | | 1 | each | onion, chopped fine | | | 3 | each | garlic cloves | | | 1 | package | mushrooms, sliced | | | 1/2 | cup | parmesan cheese, fat-free | | | 2 | teaspoon | mayonnaise, fat-free | | | 2 | teaspoon | sour cream, fat-free | | | 1 | dash | worcestershire sauce | | | | | |
Directions:
| Marinate artichoke hearts with italian herbs and some Balsamic vinegar. Leave out the olive oil to be ultra low-fat.
Stir artichoke hearts and rest of ingredients together. DON\'T use too much white stuff that it is too moist because the mushrooms will release moisture and spoil the look and texture.
Bake at 350 for about 30 minutes in a French White Corning Ware casserole. If you put it in anything else it will explode.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (79, 'Appetizers', 'Abidjan Cabbage Salad', '| Ingredients | | | 4 | cups | cabbage, thinly sliced | | | 1 | cup | carrot, shredded | | | 1 | cup | pineapple, chunks | | | 1 | medium | lemon, juice of | | | 1 | medium | orange, juice of | | | 1/4 | teaspoon | salt | | | 1/3 | cup | olive oil, or vegetable oil | | | | | |
Directions:
| Place cabbage, carrots and pineapple into a large bowl.
Mix the dressing by whisking all the ingredients together till creamy or by drizzling the oil into the juices while in a blender. Thoroughly blend the dressing and the vegetables.
Refrigerate or serve immediately.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (80, 'Appetizers', 'Aceitunas Rellenas - Stuffed Olives', '| Ingredients | | | 7 1/2 | ounces | pitted olives, (one can) | | | 3/4 | ounces | anchovy fillets, (one can) cut in small pieces | | | 1 | can | pimentos, chopped | | | 1 | clove | garlic, mashed or pressed | | | 1/3 | cup | wine vinegar | | | 1 | tablespoon | olive oil | | | 1 | | oil, from anchovies | | | 1/4 | cup | parsley, minced | | | | | |
Directions:
| Drain olives and stuff with the anchovy fillets. Combine the other ingredients, except parsley; pour over the olives and marinate over-night.
Mix in parsley half an hour before serving. If the idea of stuffing the olives throws you, don\'t do it. Simply add the anchovies to the marinade and pour over the olives. These will keep for a week or more if parsley is added just before serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (81, 'Appetizers', 'Achot (Garlicky Farmer\'s Cheese with Walnuts)', '| Ingredients | | | 1 | cup | cheese, farmer | | | 3 | tablespoons | walnuts, fine, chopped | | | 1/4 | cup | yogurt, low-fat | | | 1 | tablespoon | dill, fine, chopped | | | 1 | tablespoon | parsley, fine, chopped | | | 1 | clove | garlic, minced | | | 1/8 | teaspoon | salt | | | 1 | | Boston lettuce | | | 1/4 | cup | walnuts, coarsely, chopped | | | 1 | | pita bread, cut and toasted triangles for serving | | | | | |
Directions:
| Process the farmer\'s cheese, finely chopped walnuts, and yogurt in a food processor until smooth.
Transfer the cheese to a bowl and mix with herbs, garlic, and salt. Shape into a ball, cover, and refrigerate for 4 hours.
Line a small serving platter with several lettuce leaves and carefully transfer the cheese ball to the platter. Press the coarsely chopped walnuts into the ball so they more or less cover it. Serve with the toasted pita triangles.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (82, 'Appetizers', 'Acorn Squash with Cranberry Filling', '| Ingredients | | | 4 | small | acorn squash | | | 1 | | salt | | | 8 | tablespoons | butter, or margarine | | | 8 | tablespoons | honey | | | 16 | ounces | whole-berry cranberry sauce | | | | | |
Directions:
| 1. Wash and dry squash.
2. Place squash in Microwave Oven and heat, uncovered, 15 minutes or until they feel soft to the touch.
3. Let stand 5 minutes.
4. Cut in half and remove seeds.
5. Place cut-side-up in a shallow, heat resistant, non-metallic baking dish.
6. Sprinkle with salt. Place 1 tablespoon of butter and 1 tablespoon of honey in each half.
7. Heat, uncovered, in microwave oven for 4 minutes or until butter has melted.
8. With a brush or spoon, spread honey-butter mixture over cut surfaces of squash.
9. Place a spoonful of cranberry sauce in each squash half. If warmed cranberry sauce is desired, return filled squash halves to Microwave Oven for 6 minutes or until cranberry sauce is hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (83, 'Appetizers', 'Acquasale (Sweet Pepper Sauce)', '| Ingredients | | | 3 | tablespoons | olive oil | | | 1 | medium | red onion, finely sliced | | | 1/2 | clove | garlic, finely minced | | | 3 | each | red bell peppers, roasted, ribs, membranes and seeds removed and cut into 1/2 inch slices | | | 2 | medium | tomatoes, seeded and cut into chunks | | | 1/4 | teaspoon | salt | | | 1/4 | cup | breadcrumbs, optional, fresh | | | | | |
Directions:
| Warm the olive oil in a large heavy saute pot. Add the red onion and saute over a low heat until the onion becomes limp and translucent.
Add the garlic and saute briefly. Stir in the pepper strips and sweat them over low heat for 20 to 25 minutes. Add the tomatoes, salt and cook another 2 to 3 minutes. Cool to room temperature.
Put the mixture in a food processor and pulse about 30 times. DO NOT PUREE. If it seems too moist, add the breadcrumbs.
Serve either as an antipasto, or as a main dish with pasta or polenta.
Or, add stock & serve as a soup.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (84, 'Appetizers', 'Adas Careh (Lentil Butter)', '| Ingredients | | | 1 | cup | lentils, uncooked | | | 2 | teaspoons | salt | | | 1/4 | cup | water | | | 1 | tablespoon | olive oil | | | 6 | each | green onions, sliced | | | 1 | small | garlic clove, minced | | | 2 | tablespoons | parsley | | | 1 | dash | cayenne | | | 1 | dash | turmeric | | | 1/4 | cup | water, as needed | | | | | |
Directions:
| Combine water, lentils, salt in a pot. Cook until lentils are soft. Drain,
reserve stock.
Heat oil in skillet and saute onions and garlic until onions are translucent. Add parsley and spices and cook another minute. Set aside.
Combine lentils, cooking water & onion mixture in a food processor, adding
more water a tablespoon at a time as needed until the mixture reaches a spreadable
consistency.
Refrigerate a few hours before serving. Spread on whole grain crackers or
use as a vegetable dip. Great vegetarian dish.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (85, 'Appetizers', 'Ahi Carpaccio', '| Ingredients | | | 1/2 | pound | tuna, paper-thin, fresh | | | 1 | | salt | | | 1 | | vinegar | | | 1 | | olive oil | | | 1 | | pepper, freshly cracked | | | 1 | bunch | arugula | | | 1 | | parmesan cheese, grated | | | 1/2 | each | truffle, white or black, shaved | | | | | |
Directions:
| Note: May use a greater amount of truffle if desired.
Arrange tuna in overlapping slices on platter.
Sprinkle with salt and drizzle with oil and vinegar to taste. Sprinkle with pepper.
Surround tuna with wreath of arugula. Sprinkle grated parmesan cheese over all. Top with truffle shavings.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (86, 'Appetizers', 'Aioli Platter', '| Ingredients | | | 1 | batch | aioli sauce, double batch | | | 6 | small | artichokes, trimmed, boiled and chokes removed | | | 7 | pounds | cod, poached | | | 1 | pound | carpaccio, (thinly sliced and pounded raw beef tender loin) | | | 1/2 | pound | snow peas, trimmed, blanced and refreshed in cold water | | | 1/2 | pound | green beans, same as above | | | 1 | pound | carrots, cut into 2 inch pieces | | | 3 | pounds | cauliflower, in florets | | | 1 | pound | chick peas, cooked | | | 3 | tablespoons | red or green peppers, sliced | | | 1 | pint | cherry tomatoes | | | 1 | pound | zucchini, sliced | | | 1 | pound | small potatoes, cooked | | | 6 | large | eggs, sliced in half, hard-boiled | | | 4 | tablespoons | capers | | | 1/2 | cup | parsley, chopped | | | | | |
Directions:
| 1. Spoon some of the aioli sauce into the center of each artichoke.
2. Place an aioli-filled artichoke in the middle of each plate, and arrange the cod, carpaccio, prepared vegetables, and eggs around it in a spoke-like fashion, making sure each plate has some of all. Sprinkle with parsley and capers.
Makes 12 servings
AIOLI SAUCE
8 to 10 garlic cloves, peeled
2 egg yolks, room temp
salt and freshly ground pepper
juice of 1 lemon
1 teaspoon Dijon mustard
1 1/2 cups oil (half olive, half peanut) at room temperature
1. Puree garlic in a food processor or blender. Whisk the egg yolks in a small bowl until light and smooth, and add to the garlic. Add salt and pepper to taste, lemon juice, and mustard, and process to a smooth paste.
2. With the machine still running, add the oil, very slowly, into the mixture in a constant, steady stream, blending constantly. Continue the
blending until you obtain a thick, shiny, firm sauce. Transfer to a storage container, cover with plastic wrap, and refrigerate until ready to use.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (87, 'Appetizers', 'Ajvar', '| Ingredients | | | 2 | each | eggplants | | | 6 | each | bell peppers, red or green | | | 1 | | salt, to taste | | | 1 | | pepper, to taste | | | 1 | clove | garlic, minced | | | 1 | each | lemon, juiced | | | 1/2 | cup | oil, preferably olive oil | | | 1 | | parsley, minced | | | | | |
Directions:
| Bake eggplants and sweet peppers at 350 degrees F until tender when pierced with a fork. Peel skin from hot vegetables and chop or mince the vegetables.
Season to taste with salt and pepper and stir in the garlic and lemon juice. Gradually stir in as much of the oil as the vegetables will absorb.
Mix well. Pile into a glass dish and sprinkle with parsley.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (88, 'Appetizers', 'Ajvar (Roasted Peppers and Eggplant)', '| Ingredients | | | 12 | each | red new mexican chiles, fresh | | | 4 | medium | eggplants | | | 3/4 | cup | olive oil, or corn oil | | | 1 | large | onion, minced | | | 3 | cloves | garlic, chopped | | | 2 | tablespoons | lemon juice | | | 2 | tablespoons | red wine | | | 1 | | salt, to taste | | | 1 | | pepper, to taste | | | 1 | | parsley, for garnish | | | | | |
Directions:
| Roast the peppers and eggplant over charcoal or gas flame, or bake in a preheated oven at 475 degrees F until the skins are blistered and black.
Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skins along with the stems and seeds.
Mash the pepper and eggplant pulp together to form a homogeneous mass, either smooth or slightly chunky, as desired.
Heat 3 tablespoons oil in a large skillet and saute the onion until very soft. Add the garlic and cook 2 minutes longer. Remove from heat and stir in the pepper, eggplant pulp, mixing well.
Slowly drizzle remaining oil into the mixture, stirring constantly to incorporate all the oil.
Add lemon juice and vinegar, salt and pepper to taste.
Transfer to a serving bowl and garnish with parsley.
Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (89, 'Appetizers', 'Alaska Vol-Au-Vents', '418 g Canned Alaska salmon -(pink or red) 24 ea Vol-au-vent cases -(pre-cooked, individual) 250 g Cucumber; peeled and diced 1 ts Salt 150 ml Mayonnaise 4 tb Sour cream -OR- Greek yogurt 2 ts Freshly chopped mint Drain the can of salmon. Flake the fish into a bowl and set aside. Scoop out the soft pastry from inside the vol- au-vent cases. Put the cucumber into another bowl and sprinkle with the salt. Allow to stand for 15 minutes then rinse thoroughly. Pat dry and mix into the salmon with the remaining ingredients. Pile equal amounts of the salmon filling into each vol-au-vent case and replace the lids. Serve garnished with salad. Makes 24. Approx. 140 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (90, 'Appetizers', 'Albondigas En Salsa Chipotle [Meatballs In Chipotle Sauce]', '---------------------------------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.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (91, 'Appetizers', 'All-American Egg Rolls', '1 qt Cooking oil 15 ea Cloves fresh garlic, peeled 1/2 c Real mayonnaise 1/2 c Softened cream cheese 2 T Prepared mustard 4 ea Polish sausages 1 Egg 1/4 t Milk 8 lg Egg roll wrappers Chopped parsely Heat oil in frying pan to medium-high, about 350 degrees. Combine garlic, mayonnaise, cheese, and mustard in blender until smooth. Remove from blender. Cut each Polish sausage into two shorter halves and score lengthwise. Beat egg and milk with fork until smooth. Place each sausage half at end of egg roll wrapper, add a dollop of mustard sauce and roll sausage into wrapper, sealing ends with egg mixture. Fry in hot oil until lightly browned on all sides. Garnish with chopped parsley and serve with extra mustard sauce.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (92, 'Appetizers', 'Alligator Eggs', '36 lg Jalapeno chilies, roasted -and peeled 1/2 lb Cooked, peeled and deveined -shrimp, minced 2 ts Mayonnaise 2 ts Prepared chilli sauce 2 ts Minced capers 2 ts Minced green onions 2 ts Minced fresh parsley 1/2 ts Dijon mustard 1/2 ts Horseradish 1/4 ts Paprika -salt & fresh ground pepper -peanut oil 1 3/4 c All purpose flour 3/4 c Beer, room temp 2 Eggs, room temp 3 tb Minced green onions 2 tb Vegetable oil 1 1/2 tb Catsup 2 ts Worcestershire sauce 1 1/2 ts Fresh lemon juice 1 1/2 ts Baking powder 1 1/2 ts Salt 1 ts Cayenne pepper Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on towels. Mix next 9 ingredients. Season filling with salt and pepper. Spoon about 1 t into each chili (do not overstuff; chili should close). Arrange chilies on baking sheet. Refrigerate. Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees. Blend in remaining ingredients in large bowl. Dredge each chili in mixture, coating completely. Add chilies to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes. Drain on paper towels and serve. From Bon Appetit, Dec \'86. Makes 36 From: TERRI ST.LOUIS Date: 05-10-93 (23:42)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (93, 'Appetizers', 'Almond Fried Shrimp', '1 c All purpose flour 1 pn Salt 2 c Milk 4 ea Eggs 12 ea Uncooked jumbo shrimp 1 1/2 c Sliced almonds (5 oz) 6 c Vegetable oil Peel, devein and butterfly shrimp, leaving tails intact. Line large baking sheet with waxed paper. Place flour in medium bowl; add salt. Whisk milk and eggs in large bowl. Dredge shrimp (not tails) in seasoned flour; shake off excess. Dip shrimp (not tails) in milk mixture. Press almonds over shrimp, coating all but tails. Place shrimp on prepared sheet. Curl tails up over shrimp. Freeze until firm, about 1 1/2 hours. (Can be prepared up to 1 day ahead. Cover with foil.) Heat oil in heavy large saucepan to 350~. Loosen shrimp from paper. Add frozen shrimp to oil in batches and cook until deep golden brown, about 3 minutes. Transfer to paper towels using slotted spoon. Let drain. Divide shrimp among plates. Serve with cocktail sauce, tartar sauce and lemon wedges.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (94, 'Appetizers', 'Almond Mushroom Pate', '2 tb Margarine Sm Onion, chopped (1/4 c) Clove garlic, minced 1 1/2 c Sliced Mushrooms (4 oz) 1/2 ts Tarragon 1 c Blanched Whole Almonds(6 oz) 1 tb Lemon juice 2 ts Soy Sauce 1 ds White Pepper 2 tb Cream Cheese, opt. * * or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional \"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\" In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened. Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice. Makes 1 1/2 cups. People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen. VARIATIONS: ~ Substitute other vegetables for the mushrooms (maybe broccoli.) ~ Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the almonds ~ vary the flavor by using other seasonings such as basil, oregano, dillweed, curry powder, or nutmeg.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (95, 'Appetizers', 'Almond Pinecones', '| Ingredients | | | 1 1/4 | cup | almonds, whole natural | | | 8 | oz | cream cheese | | | 1/2 | cup | mayonnaise | | | 5 | sl | bacon, cooked and crumbled | | | 1 | tablespoon | green onion, chopped | | | 1/2 | teaspoon | dillweed | | | 1/8 | teaspoon | pepper | | | | | |
Directions:
| Spread almonds in a single layer in shallow pan. Bake at 300F, 15 minutes,
stirring often, until almonds just begin to turn color. Combine cream
cheese (let soften first) and mayonnaise; mix well. Add bacon, onion, dill
and pepper; mix well. Cover and chill overnight. To serve, form cheese
mixture into shapes of 2 pinecones on serving platter. Beginning at narrow
end, press almonds at slight angle into cheese mixture in rows. Continue
overlapping rows until all cheese is covered. Garnish with artificial pine
sprigs. Serve with crackers. Makes 1 1/2 cups.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (96, 'Appetizers', 'Almond Puff', '| Ingredients | | | 1/2 | cup | butter, softened | | | 1 | cup | flour, pastry | | | 2 | tablespoon | water | | | 1/2 | cup | butter | | | 1 | cup | water | | | 1 | teaspoon | almond extract | | | 1 | cup | flour, pastry | | | 3 | each | eggs | | | | | |
Directions:
| Chopped nuts Confectioners\' sugar Glaze (below)
Heat oven to 350. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tbsp. water
over mixture; mix with fork. Round into ball; divide in half. On ungreased
baking sheet, pat each half into a strip, 12 by 3 inches. Strips should be
about 3 inches apart.
In medium saucepan, heat 1/2 cup butter & 1 cup water to rolling boil. Remove
from heat & quickly stir in almond extract & 1 cup flour. Stir vigorously
over low heat until mixture forms a ball, about 1 minute. Remove from heat.
Beat in eggs, all at one time, until smooth. Divide in half; spread each
half evenly over strips, covering completely. Bake about 60 minutes or
until topping is crisp & brown. Cool. Frost with Confectioners\' sugar Glaze
& sprinkle generously with nuts. 10 to 12 servings
CONFECTIONERS\' sugar GLAZE
Mix 1 1/2 cup confectioners\' sugar, 2 tbsp. butter,(softened), 1 to 1 1/2
tsp. almond extract or 1 1/2 tsp. vanilla & 1 to 2 tbsp. Warm water until
smooth.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (97, 'Appetizers', 'Almond Stuffed Dates with Bacon', '1 pk (4-oz) blanched whole -almonds 1 lb Pitted dates 1 1/2 lb Lean thinly sliced bacon cut -into thirds Put an almond in each date. Wrap a piece of bacon around each stuffed date and secure with a toothpick. Line cookie sheet with aluminum foil. Place dates on foil and bake in preheated 400 degree oven for 12-15 minutes or until bacon is crisp. Remove to rack or paper towel; drain. Serve warm.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (98, 'Appetizers', 'Anchoyade', 'Jim Vorheis 4 oz Flat anchovy fillets 2 md Cloves garlic, finely -chopped 1 ts Tomato paste 1 tb To 1 1/2 tb olive oil 2 ts Lemon juice (or red wine -vinegar) Freshly ground black pepper 8 To 10 slices French bread, -1/2-inch thick, cut into Strips 1 ts Finely chopped fresh parsley Soak anchovies 10 minutes in cold water and pat dry with paper towels. Place in a large mortar or heavy bowl with the garlic and tomato paste. Pound with a pestle, wooden masher or spoon into a very smooth puree, or use food processor with steel blade. Dribble the oil in, a few drops at a time, stirring constantly until thick and smooth, like mayonnaise. Stir in lemon juice and a few grounds of black pepper. Preheat oven to 500 F. Brown bread lightly on one side. While bread is warm, spread untoasted side with anchovy mixture, pressing it into bread with back of fork or spoon. Bake for 10 minutes. Sprinkle with parsley and serve at once. Note: For a first course, use whole slices of French bread spread with anchovy mixture. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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INSERT INTO `RECIPES_PRO_NEW` VALUES (99, 'Appetizers', 'Andouille', '1 1/2 ea Yards large sausage casing, 1 x About 2-3 inches wide 4 lb Lean fresh pork 2 lb Pork fat 3 1/3 T Finely minced garlic 2 T Salt 1/2 t Freshly ground black pepper 1/8 t Cayenne 1/8 t Chili powder 1/8 t Mace 1/8 t Allspice 1/2 t Dried thyme 1 T Paprika 1/4 t Ground bay leaf 1/4 t Sage 5 1 x Colgin\'s liquid hickory smok Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots fo garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles from New Orleans that calls itself the Andouille Capital of the World. (about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick) Soak the casing about an hour in cold water to soften it and to loosen the salt in which it is packed. Cut into 3 yard lengths, then place the narrow end of the sausage stuffer in one end of the casing. Place the wide end of the stuffer up against the sink faucet and run cold water through the inside of the casing to remove any salt. (Roll up the casing you do not intend to use; put about 2 inches of coarse salt in a large jar, place the rolled up casing on it, then fill the rest of the jar with salt. Close tightly and refrigerate for later use.) Cut the meat and fat into chunks about 1/2 inch across and pass once through the coarse blade of the meat grinder. Combine the pork with the remaining ingredients in a large bowl and mix well with a wooden spoon. Cut the casings into 26 inch lengths and stuff as follows: Tie a knot in each piece of casing about 2 inches from one end. Fit the open end over the tip of the sausage stuffer and slide it to about 1 inch from the wide end. Push the rest of the casing onto the stuffer until the top touches the knot. (The casing will look like accordian folds on the stuffer.) Fit the stuffer onto the meat grinder as directed on the instructions that come with the machine, or hold the wide end of the stuffer against or over the opeoning by hand. Fill the hopper with stuffing. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself. Repeat until all the stuffing is used up. To cook, slice the andouille 1/2 inch thick and grill in a hot skillet with no water for about 12 minutes on each side, until brown and crisp at the edges. From: Ellen Cleary
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INSERT INTO `RECIPES_PRO_NEW` VALUES (100, 'Appetizers', 'Andouille #2', '4 lb Pork (2 lb fat, 2 lb lean) 1 x [usually Boston butt] 1 lb Inner lining of pork stomach 1 x Or largest intestine (chitte 2 ea Cloves of garlic 3 ea Bay leaves 2 ea Large onions 1 T Salt (not iodized) 1 T Pepper 1 t Cayenne pepper 1 t Chili pepper 1/2 t Ground mace 1/2 t Ground cloves 1/2 t Ground allspice 1 T Minced thyme 1 T Minced marjoram 1 T Minced parsley (you can use an extra pound of pork instead of the tripe.) - Chop, do not grind the meat. Mix with seasonings. Stuff into casings. Age at least overnight and then smoke several hours using hickory, hackberry or ash. (Do not use pine.) Throw anything sweet, such as cane sugar or syrup, raw sugar, molassess, sugar cane or brown sugar on the wood before lighting. From: Ellen Cleary
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INSERT INTO `RECIPES_PRO_NEW` VALUES (101, 'Appetizers', 'Andouille a La Jeannine', '1 c Dry white wine 2 lb Andouille or smoked sausage 2 T Honey 1 T Creole mustard Slice andouille 1/4-to 1/2-inch thick. Mix all liquid ingredients and pour over andouille in a covered skillet. Cook over low heat untill andouille is tender. Andouille is gumbo sausage for all you peoples who live away from the center of the universe. You can use other sausage and it would taste okay. Justin Wilson \"Gourmet and Gourmand Cookbook\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (102, 'Appetizers', 'Andouille In Comforting Barbecue Sauce', '4 c Onions, finely chopped 1 c Celery, finely chopped 1 c Bell pepper, finely chopped 1 c Parsley, finely chopped 1 c Peanut oil 1 T Garlic, finely chopped 3 c Steak sauce 1/2 c Louisiana hot sauce OR 3 c Ketchup 2 T Cayenne pepper 3 t Salt, to taste 1 c Southern Comfort Liquor 1 lb 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 teethpicks to spear andouille. You will need plenty of napkins, also, too. \"Other smoked sausages may be used, but we like andouille.\" From Justin Wilsons \"Outdoor Cooking With Inside Help .\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (103, 'Appetizers', 'Angel Of Death Cheese Spread', '| Ingredients | | | 1 | pound | gorganzola, or bleu cheese | | | 1 | pound | ricotta cheese | | | 2 | each | garlic, cloves, chopped | | | 1 | cup | walnuts, chopped | | | 4 | each | sage, leaves, fresh | | | 1 | | salt, to taste | | | 1 | | cheese cloth | | | | | |
Directions:
| Chop garlic. Add to 1/4 c of water in a small saucepan. Reduce to 2 tbs. Beat cheeses together. Add garlic mixture and salt, if desired.
In a double layer of cheesecloth put sage leaves in a pattern in the center. Sprinkle nuts on top. Put cheese mixture on top of nuts. Gather cheesecloth and form into a ball. Tie together.
Put the cheeseball in a strainer over a dish and let sit in the refridgerator overnight to drain.
Unwrap and serve.
![](\"http://www.recipeland.com/laurie/herbs/smlwlogo.gif\")
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INSERT INTO `RECIPES_PRO_NEW` VALUES (104, 'Appetizers', 'Anginares Me Anitho - Artichokes with Dill', 'Karen Mintzias 12 md Globe artichokes 1 Lemon (juice only) Lemon slices 3 tb Flour (optional) 1/2 c Chopped scallinos,white only 1/4 c Olive or other oil 1 Lemon (juice only) 3 c Water Salt Freshly ground white pepper 2 tb Finely chopped dill 3 ts Cornflour Cold water 2 Eggs Chopped dill for garnish Serves: 4 as a light meal, 8 as a first course Cooking time: 45-50 minutes Wash artichokes well and cut off stem close to base. Have ready a bowl of cold water with the juice of 1 lemon and some lemon slices added. If desired stir in 2-3 tablespoons flour as this is quite effective in preventing discoloration. As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared. Cook as soon as possible after preparation. Remove 3 or 4 layers of leaves until the tender inner leaves remain. Scoop out choke and pink thorny leaves from centre, using a spoon or melon ball scoop. Cut in half. In a large pan gently fry spring onion in oil until soft. Add juice of 1/2 lemon, water, about 2 teaspoons salt and a good grinding of pepper. Bring to the boil. Drain prepared artichokes and add to pan with dill. Return to a slow simmer, cover and simmer gently for 30 minutes or until artichokes are tender. Stain cooking liquid into a pan and boil until reduced to half original quantity (about 1-1/2 cups). Keep artichokes hot in a slow oven. Mix cornflour to a paste with a little cold water and stir into simmering liquid. Stir until thickened and bubbling and leave to simmer gently. Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice. Gradually pour in simmering stock, beating constantly. Return to pan and stir over low heat for a minute or 2 to cook the egg. Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill. Serve as a light meal or as a first course. From: \"The Complete Middle East Cookbook\" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (105, 'Appetizers', 'Anginares Tarama', '6 sm Fresh globe artichokes 1 1/2 oz Tarama; rinsed if necessary -=OR=- 2 oz -Smoked skinned cod\'s roe 1 tb Finely grated onion pulp 2 lg Juicy lemons 1 c Fruity olive oil Salt Freshly ground white pepper To clean the artichokes, cut off the stems flush with the base, remove any tough, unsightly outer leaves and cut off the top one-third of the flower bud itself. Force the leaves open a little, and rinse under cold water, with a squeeze of lemon or a splash of vinegar to prevent discoloring. Place the artichokes upside-down in a pot large enough to hold them all in one layer and pour in boiling water to come one-fourth of the way up the sides. Salt and simmer 15-40 minutes, depending on their age and size - until the heart is just tender when pricked with a fork. Drain and refresh them under cold water; drain again and chill. Beat the tarama or smoked cod\'s roe with the grated onion. You can do this easily in a food processor. Finely grate the zest of one lemon and beat in, with 2 teaspoons boiling water. Squeeze the juice of both lemons. Alternately dribble in lemon juice and olive oil, beating each addition in before adding the next, as though making mayonnaise - it may not need all the oil. If you are doing this by hand, it take perseverence and elbow grease to make it nice and light. Taste and season with pepper. Open the artichokes and remove the inner, soft leaves and then the hairy choke. Spoon tarama into the cup of leaves. Source: Recipes from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (106, 'Appetizers', 'Another Falafel Recipe', '1 1/2 c Chick peas, cooked & drained 1 ea Onion, chopped 1/4 c Parsley, chopped 3 ea Garlic cloves, crushed 1 tb Chick pea stock 1/2 ts Baking soda 1 ts Coriander 1 ts Cumin Salt & pepper 1 tb All-purpose flour, plus -- additional flour for -- coating patties Oil for frying Pitas, tops cut off Tomato & onion salad 1 ds Harissa, see below, optional ----------------------------------HARISSA---------------------------------- 1/2 lb Red chilis, stemmed, seeded -- & chopped 6 ea Garlic cloves, peeled 1 ts Caraway seeds 1 ts Salt 1 1/2 ts Pepper 1 1/2 ts Cumin 1 ts Coriander Olive oil Place cooked chick peas in a blender. Add onion, parsley, garlic, stock, soda, spices, salt & pepper. Process until smooth. Place in a glass bowl & refrigerate until firm, 20 to 30 minutes. Shape into 12 patties. Dust lightly with flour & fry in hot oil, turning frequently until browned & crisp. Drain on paper towels. Put a pattie in a pita pocket, top with salad & a little harissa if desired. HARISSA: Place peppers & garlic in a processor & process until coarsely ground. Add remaining ingredients except the olive oil & process until smooth. To store, place in a small jar, top with a thinlayer of olive oil & refrigerate till ready to use. Makes 1 cup.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (107, 'Appetizers', 'Another Garlic Soup Recipe', '| Ingredients | | | 1 | cup | garlic, peeled & minced | | | 1 | tablespoon | onion, chopped | | | 2 | tablespoon | olive oil | | | 2/3 | cup | tomatoes | | | 1 | qt | stock | | | 1 | | pepper | | | 1 | | croutons | | | | | |
Directions:
| Combine garlic & onion in a bowl. Heat oil in a large pot. Add garlic & onion & saute till soft. Do not brown. Add chopped tomatoes & stir in well. After a few minutes, stir in stock & pepper. Simmer for 15 minutes.
Add salt if desired. Serve with croutons.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (108, 'Appetizers', 'Antipasti - Buon\'Appetito', 'Red peppers Olives Marinated mushrooms Artichokes Parmesan cheese Garlic toast or Fresh Italian Bread Buy or make roasted red peppers, olives, marinated mushrooms and artichokes. Include a piece of Parmesan cheese and display on a tray along with garlic toast or fresh Italian bread.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (109, 'Appetizers', 'Antipasto #1', 'Iceberg lettuce 1 cn (Large) Italian tuna,* 1 Small jar roasted red - 1 Small jar green vinegar - Peppers,** Peppers Tomatoes, cut in wedges Pitted black olives Green olives w/Pimento Provolone cheese,*** Imported ham**** Genoa Salami**** Mortadella**** Pepperoni (large slices)**** *packed in olive oil **packed in vinegar and oil ***sliced, slices cut in half ****Sliced Italian cold cuts, rolled lengthwise On platter, arrange lettuce, leaving a hole in the middle large enough to hold the can of tuna. Drain oil from the can over the lettuce, then place tuna in the middle of platter. Divide platter into sections, placing 1/2 slice of cheese in each section. On top of cheese, place 1 rolled slice of each type of meat. Drain liquid from red pepper jar over all, then randomly place peppers, olives, and tomatoes around the platter. Salt and pepper to taste, then pour more olive oil over all. Eat heartily, accompanied by much loud Italian conversation. In fact, I typed this accompanied by much loud Italian conversation. My parents were here, and both were shouting instructions over my shoulder. They disagreed about the arrangement of the lettuce - my mother said that the hole in the middle of the platter was necessary; my father insisted that it wasn\'t, saying you can just dump the tuna on top of the lettuce. I finally had to give up on this reply until they went home. So now, in the peace and quiet of the aftermath, I\'ve finished it. Hope you had a wonderful holiday.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (110, 'Appetizers', 'Antipasto De Verona', '2 md Radicchio heads 1/4 lb Prosciutto or Bresaola - in thin strips 1 md Celery root; in thin sticks 1/4 lb Parmesan cheese; in wedges Salt Pepper Extra virgin olive oil Line individual salad bowls with radicchio leaves. Add equal portions of prosciutto and celery roots. Top with wedges of Parmesan. Season to taste with salt, freshly ground black pepper and olive oil.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (111, 'Appetizers', 'Antipasto Salad I', '1 Cauliflower,small -in small flowerettes 3 Carrots; large, thinly slic 1 Green pepper; diced 1 c Black olives 2 1/2 c Pasta; rotini ----------------------------------DRESSING---------------------------------- 1 1/4 c Oil; vegetable or corn 3/4 c Vinegar, cider 2 Garlic cloves; peeled & min 1 tb Sugar Salt & pepper In large bowl, toss together cauliflower, carrots, green pepper and olives. Cook rotini in large pot of boiling salted water till tender but firm about 8 to 10 minutes, drain and rinse in cold water. Dressing: Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste; mix well. Pour all but 1/3 cup dressing over salad, tossing to mix, reserve remaining dressing. Cover and refrigerate overnight. Just before serving, taste and readjust seasonings and add remaining dressing if necessary. Source: _The Canadian Living Cookbook_ by Carol Ferguson
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INSERT INTO `RECIPES_PRO_NEW` VALUES (112, 'Appetizers', 'Antipasto Salad Platter', '----------------------------------DRESSING---------------------------------- 1/2 c Olive or salad oil 1 t Salt 1/8 t Crushed red pepper 1 Clove garlic 1/4 c Lemon juice 1/4 t Freshly ground black pepper 1 T Snipped fresh basil* -----------------------------------SALAD----------------------------------- 1 T Salt 8 oz Radiatori or other pasta 1/2 c Cubed red pepper 1/2 c Cubbed green pepper 1/4 lb Provolone cheese, cubed 20 oz Can Garbanzo beans, drained 1/4 lb Salami (slice into quarters) 1/4 c Small pitted black olives 1 T Salad oil 4 Med mushroom,washed & sliced 2 T Chopped parsley * OR 1 teaspoon dried basil leaves NOTE: Make Dressing First.... Make dressing in a jar with a tight fitting lid, combine oil, lemon juice, 1 teaspoon salt, black pepper, red pepper, garlic, and basil; shake until well combined. Cook pasta: In a large kettle bring 3 quarts water, salt and salad oil to a boil. Add pasta; bring back to boiling; cook uncovered stirring occasionally with long fork to prevent sticking, just until tender. - about 7 to 8 minutes. Do not over cook. Drain well; do not rinse. Turn into large bowl; add dressing; toss to combine. Cool completely. To pasta mixture, add green and red peppers, sliced mushrooms, provolone cheese, garbanzo beans, salami, olives, and parsley; toss lightly to combine. Turn into serving bowl; Refrigerate covered 1 hour.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (113, 'Appetizers', 'Antipasto Spread', '2 x 4-oz cans mushroom stems and -pieces, drained and finely -chopped 1 14-oz can artichoke hearts, -drained and finely chopped 1 10-oz jar pimiento-stuffed -olives, drained and finely -chopped 1 6-oz can ripe olives, -drained and finely chopped 1/4 c Chopped green pepper 1/2 c Chopped celery 3/4 c Vinegar 3/4 c Olive oil 1/4 c Instant minced onion 2 1/2 ts Italian seasoning 1 ts Onion salt 1 ts Salt 1 ts Seasoned salt 1 ts Garlic salt 1 ts Sugar 1 ts Cracked black pepper Combine first 6 ingredients, mixing well; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Pour dressing over vegetables; place in a large jar with a tight-fitting lid. Shake jar to stir ingredients; refrigerate overnight. Serve spread with assorted crackers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (114, 'Appetizers', 'Aphra De Jacques', '1 1/2 lb Monterey Jack cheese 30 Cloves fresh garlic 4 c Peanut oil 1 T Italian seasoning 3 Eggs beaten 2 c All-purpose flour 3 c French bread crumbs 3 T Chopped fresh parsley 1 sm Jar Marinara Sauce Slice cheese into 30 slices about 1/4 inch thick. Peel garlic and slice each clove lengthwise into about 6 ovals. Heat oil in deep, heavy saucepan over medium-low heat. Add garlic ovals and simmer 5 to 7 minutes, being careful not to burn or brown cloves. Remove slices as they float to the surface and are light brown in color. Drain on paper towel. Reserve oil for cheese. Mince garlic and mix with Italian seasoning. Spread half the cheese slices evenly with garlic mixture. Press remaining cheese slices on each of make 15 bars. Dip flour-coated pieces into egg again, then into bread crumbs mixed with parsley. Be sure to cover sides. Reheat oil to medium-high and fry cheese in oil a few pieces at a time until lightly browned (takes about 2 minutes). Skim particles from oil as they accumulate. Drain cheese on paper towels and keep warm until all are fried. Serve with toothpicks and Marinara Sauce for dipping. Makes about 30 pieces.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (115, 'Appetizers', 'Appetizer Cheese Ball', '| Ingredients | | | 8 | oz | cream cheese, room temp. | | | 4 | oz | blue cheese, crumbled | | | 4 | oz | cheddar cheese, shredded | | | 2 | teaspoon | mustard, dijon-style | | | 1 | teaspoon | worcestershire sauce | | | 1/8 | teaspoon | garlic powder | | | 1/4 | teaspoon | salt 1/2 c pecans, finely chopped | | | 2/3 | cup | currants | | | 3/4 | cup | parsley, chopped | | | | | |
Directions:
| Place the cream cheese, blue cheese, cheddar cheese, mustard,
Worcestershire, garlic powder, and salt in a mixer bowl and beat at low
speed just until well mixed. Stir in the pecans and currants. Taste and
adjust seasoning.
Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges.
Dippers: Assorted Crackers, Apple Wedges
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INSERT INTO `RECIPES_PRO_NEW` VALUES (116, 'Appetizers', 'Appetizer Egg Rolls', '1/2 lb Pork; Boneless, Cut Julienne 1 Onion; Small, Sliced 1 c Cabbage; Green Or Chinese * 2 tb Vegetable Oil 1/2 c Mushrooms; Sliced 1/4 c Sprouts; Bean Or Alfalfa 1/4 c Currants 1/4 c Almonds; Slivered 1 ts Cornstarch 2 tb Sherry; Dry 1 tb Soy Sauce 1/2 ts Ginger 12 Egg Roll Wrappers; Abt 6\" Sq ;Oil For Deep Fat Frying ----------------------------GINGER APRICOT SAUCE---------------------------- 1/4 c Apricots; Dried (Abt. 10) 1/4 c Sugar 1 ts Ginger 1/4 ts Salt 1 tb Lemon Juice * Cabbage should be shredded. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring. Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangles. Forming one roll at a time, place a heaping a teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up. Press the edges together to seal. Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying. Adjust time for browining. If rolls are frozen, let them thaw before cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls once. Drain on paper towels and keep warm while frying the remaining rolls. Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil. Reduce heat and simmer, uncoverd, for 5 minutes. Pour the mixture into a blender container or food processor. Add lemon juice, cover and process until smooth. Serve warm.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (117, 'Appetizers', 'Apple Barley Soup', '2 lg Onions, thinly sliced 2 tb Vegetable oil 3 1/2 c Vegetable stock 1 1/2 c Apple cider 1/3 c Pearl barley 2 lg Carrots, diced 1 ts Thyme 1/4 ts Dried marjoram 1 ea Bay leaf 2 c Unpeeled chopped apples 1/4 c Fresh parsley, minced 1 tb Lemon juice 1/4 ts Salt In a small soup pot, saute onions in oil over medium heat for 5 minutes, stirring constantly. Reduce heat, cover and cook, stirring frequently for 10 min.or until onions are browned. Add stock, cider, barley, carrots, thyme, marjoram and bay leaf. Cover and cook for one hour or until barley is tender. Add apples, parsley and lemon juice. Cook for 5 minutes or until apples are slightly soft. Discard bay leaf and serve.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (118, 'Appetizers', 'Apple Stuffed Mushrooms **', '------------------------------PATTI - VDRJ67A------------------------------ 32 lg Mushrooms, fresh Vegetable cooking spray 3 tb Celery; finely chopped 1/2 c Apple; minced 2 tb Fine, dry breadcrumbs 1 tb Parsley, fresh; chopped 2 tb Walnuts; finely chopped - toasted 1 tb Blue cheese; crumbled 2 ts Lemon juice Clean mushrooms with damp paper towels. Remove stems; finely chop 1/3 cup of stems, reserving remaining stems for another use. Set mushroom caps aside. Coat a small skillet with cooking spray; place over medium-high heat until hot. Add 1/3 cup reserved chopped mushroom stems and celery; saute 2 minutes or until tender. Combine celery mix, apple and next 5 ingredients in a small bowl; stir well. Spoon 1-1/2 ts apple mix into each reserved mushroom cap. Place mushrooms in a 15x10\" jelly roll pan; bake at 350~ for 15 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (119, 'Appetizers', 'Applesauce Barbecue Sauce', '1 c Thinly sliced onion 3 T Butter or margarine 2 T Lemon juice 1 T Worcestershire sauce 1 c Catsup 2 c Applesauce 1 t Salt 1. Place onions and butter in a deep, 1 1/2-quart, heat- resistant, non-metallic casserole. 2. Heat, uncovered, in Microwave Oven 2 minutes or until onion is tender. 3. Add lemon juice, Worcestershire sauce, catsup, applesauce and salt. 4. Heat, uncovered, in Microwave Oven 7 minutes or until sauce is bubbly. Makes 3 cups
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INSERT INTO `RECIPES_PRO_NEW` VALUES (180, 'Appetizers', 'Baked Potato Spears', '3 lg Baking Potatoes 1/4 c Miracle Whip Salad Dressing ;Onion Salt ;Pepper Scrub the potatoes and cut them lengthwise into thick slices, then cut the slices into thick strips. Brush the strips with the salad dressing. Place on a greased 15 1/2 X 10 1/2-inch jelly roll pan and season to taste with the onion salt and pepper. Bake in a preheated 375 Degree F for 50 minutes or until tender and golden brown. NOTE: The recipe can be doubled for an entertaining snack or to serve with hamburgers or bratwurst.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (181, 'Appetizers', 'Baked Stuffed Fish Ii', '2 T Butter or margarine 1 md Onion, finely chopped 3/4 c Finely chopped green pepper 3 oz Can sliced mushrooms, Broiled-in-butter, undrained 1 c Herb seasoned dressing 6 oz Pk frozen king crabmeat, -defrosted 3/4 c Chicken broth or clam juice 4 (8-ounce) whole trout 1. Lightly grease a shallow, heat-resistant, non-metallic baking dish and set aside. 2. In a medium-sized heat-resistant, non-metallic bowl heat butter in Microwave Oven 30 seconds or until melted. Add chopped onion and green pepper. Heat, uncovered, in Microwave Oven 3 minutes or until onion and pepper are tender. 3. Add mushrooms, seasoned dressing and crabmeat. Toss to gently combine. 4. Add chicken broth or clam juice and stir to combine. Stuff each fish with some of the mixture. 5. Secure openings with string,toothpicks or small metal skewers. 6. place stuffed fish in prepared baking dish. Heat, covered with clear plastic wrap, 10 minutes or until fish flakes easily with a fork. Let fish stand, covered, at room temperature 2 minutes to finish cooking.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (182, 'Appetizers', 'Baked Sweet Potatoes', 'md Sweet potatoes 1. Select sweet potatoes for uniform shape and size. Scrub potatoes well and pierce each potato with tines of fork. 2. Arrange on paper toweling, leaving at least 1 inch between potatoes. 3. Bake according to cooking chart below. 4. Check for doneness as cooking times vary according to variety and shape of potatoes. 1 potato 4 minutes 2 potatoes 7 minutes 4 potatoes 15 minutes 6 potatoes 25 minutes Tip: Potatoes should be arranged in a circle with as much space as possible between them. Never place one potato in the center of the circle, as it may not cook.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (183, 'Appetizers', 'Baked Sweet Red & Yellow Pepper Wedges', '2 md Size sweet red peppers 2 md Size sweet yellow pepper 1 md Size onion fine chopped 1 cn (28-oz) crushed tomatoes -well drained 1/4 c Chopped fresh parsley 1/4 c + 2 tablespoon olive oil 3 tb Pine nuts 4 Clove garlic fine chopped 1 ts Salt 1/4 ts Pepper 1/4 c Fresh bread crumbs Preheat oven to 375 degrees. Lightly oil 13 x 9 inch baking pan. Trim tops off peppers; discard stems and finely chop tops. CUt each pepper lengthwise into sixths. Place wedges, cut side up, in oiled pan; set aside. Combine pepper tops, onion, tomatoes, parsley, the 1/ 4 cup olive oil, pine nuts, garlic, salt and pepper in medium size bowl. Spoon equal amounts of mixture into each of the pepper wedges. Bake wedges in preheated oven at 375 degrees for 25-30 minutes or until just tender. Sprinkle bread crumbs and remaining 2 tablespoon oil over all. Bake 10 minutes longer.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (184, 'Appetizers', 'Baked Tuna Chow Mein Casserole', '2 T Butter or margarine 1 c Chopped celery 1/4 c Chopped onion 2 T Chopped green pepper 1 T Butter 7 oz Can tuna 10 1/2 oz Cream of mushroom soup Condensed 1 c Chow mein noodles 1/8 t Pepper 1/3 c Chow mein noodles 1. In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole, melt 2 tablespoons butter or margarine in Microwave Oven 30 seconds. 2. Add celery, onion and green pepper to melted butter. Heat, uncovered, in Microwave Oven 3 minutes or until vegetables are tender. 3. Combine remaining ingredients except 1/3 cup chow mein noodles with vegetablesm Blend well. Top with 1/3 cup of chow mein noodles. Heat in Miicrowave Oven, uncovered, 10 minutes or until sauce bubbles.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (185, 'Appetizers', 'Baked Vegetable and Seafood Won Tons', '1 Envelope vegetable soup mix -15 ounces ricotta cheese 1/2 pound imitation crabmeat, chopped 1/4 teaspoon garlic powder 1/8 teaspoon black pepper 40 won ton wrappers 1 Tablespoon vegetable or olive oil Preheat oven to 350~F. In a medium bowl, combine soup mix, cheese, crab, garlic powder and pepper Place 1 Tablespoon mixture on center of each won ton. Brush edges with water; fold each corner into center and press to seal. Arrange seam side down on lightly greased cookie sheet; brush wontons with oil. Bake 25 minutes or until crisp and golden brown, turning once. Variation: Use 1 1/2 cup chopped shrimp in place of crab. Note: If not going to back immediately, cover filled won tons with damp cloth until ready to bake, then brush with oil. Nutr. Info. Per won ton: Calories 45/fat 2g/cholestrol 6mg Prep time 25 minutes Bake time: 25 minutes
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INSERT INTO `RECIPES_PRO_NEW` VALUES (186, 'Appetizers', 'Baklazhannaya Ikra (Eggplant Caviar Odessa Style)', '1 lg Eggplant;(1 1/2 To 1 3/4 Lb) 1 md Onion; Finely Chopped 1 md Tomato; Meaty, Peeled And -Finely Chopped 2 lg Cloves Garlic; Minced 1 tb Olive Oil 2 tb Red Wine Vinegar Salt And Freshly Ground -Black Pepper Fresh Parsley; Chopped For -Garnish Preheat the oven to 375 Degrees F. Pierce the eggplant in several places with a knife and bake, on a baking sheet, until soft, about 50 minutes, turing midway through the baking time. Remove from the oven and cool. Cut the eggplant, lengthwise, in half. Scoop out the pulp and chop until very fine. In a large bowl, combine the pulp with the onion, tomato, garlic, oil, and vinegar. Blend thoroughly and season with the slat and pepper. Cover and refrigerate for several hours. Place in a serving dish and garnish with the parsley. Serve with pita triangles or cocktail rye bread.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (187, 'Appetizers', 'Barbecue Bits', '1 lb Franks, 1/2 \" rounds 1/4 c Vinegar 3 tb Brown Sugar 1 tb Worcestershire 1 Garlic Clove, minced 1/4 ts Pepper 1 1/2 c Tomato Sauce 1 Onion, small, minced 1 tb Mustard 1/2 ts Curry Powder 1 ts Salt Picks Combine all ingredients, except FRANKS, in saucepan. Simmer 15 min. Chill until serving time. Heat sauce in chafing dish 15 min. before serving. Add FRANK rounds; heat thoroughly. For serving, guests spear FRANKS with picks.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (188, 'Appetizers', 'Barbecued Kabobs', '2 lb Boneless pork shoulder* 3/4 c Peanut oil 1/4 c Cider vinegar 1 Garlic clove,peeled/split 1/2 t Salt 1 t Italian herbs,mixed 3 Green peppers,medium** 1 cn Pineapple chunks (16 oz) * - cut pork shoulder into 1\" cubes. ** - seed and cut green peppers into 1\" squares. 1. Place pork cubes (1\") in a nonmetal bowl. 2. Combine oil, vinegar, galic, salt and herbs, blend well, and pour over pork cubes. Cover and refrigerate for 4 hours or more, overnight if desired. Drain and reserve. 3. Alternately thread pork cubes, peppers (1\" square), and pineapple chunks on metal skewers. Brush with marinade and place on barbecue grill as far as possible over glowing coals. Broil, brushing with marinade and turning often, for 30 to 40 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (189, 'Appetizers', 'BARBECUED SPARERIBS II', '| Ingredients | | | 3 | pound | pork, or lamb spareribs, cut into serving sized pieces | | | 2 | teaspoon | chili powder | | | 2 | cup | barbecue sauce | | | 2 | teaspoon | lemon juice, (optional) | | | | | |
Directions:
| Place spareribs in a large, shallow, heat-resistant, non- metallic
baking dish.
Heat, uncovered, in Microwave Oven 7 minutes.
Turn spareribs over and heat an additional 7 minutes
Drain off excess fat.
Conmbine chili powder and barbecue sauce.
Pour half of sauce over ribs.
Heat, uncovered, in Microwave Oven 4 minutes.
Turn spareribs again. Sprinkle with lemon juice if desired 9. Pour on remaining sauce and heat, uncovered, for 8 minutes or until fork-tender. pork should always be cooked until well-done.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (190, 'Appetizers', 'Barchetta Endivia Belga E Taleggio (Endive & Taleggio Boats)', '4 Belgian endive heads 1/2 lb Taleggio cheese; room temp 1/4 lb BC Smoked Salmon; thin slice 15 Prosciutto or bresaola -cured beef slices 2 tb Fennel leaves; finely chop 2 tb Parsley; fresh, fine chop 1 tb Sun-dried tomatoes; pureed 313 ml Roasted peppers; cut in -thin strips Fresh ground black pepper Extra virgin olive oil Roasted peppers are available commercially in 313 mL jar (Unico brand) Carefully remove endive leaves: rinse and dry carefully. Salmon boats: Place a slice of salmon on the endive leaf, enough to sit in the (endive) \"boat\". Remove the outer skin of the taleggio and leave half the cheese for the second combination. Gently blend the cheese with the fennel leaves. Drizzle a little extra virgin olive oil on the salmon and grind a couple of turn of pepper. Place a spoonful of taleggio on top and serve. Bresaola boats: Place a slice of bresaola or prosciutto on the endive. Place a strip of roasted red pepper on top, drizzle with extra virgin olive oil and sprinkle with chopped parsley. Gently mix the sun-dried tomatoes into the cheese. Place a spoonful on top of the \"boat\"(endive) and serve. If unable to locate Taleggio cheese use goat\'s cheese. Takes 20 minutes to prepare
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INSERT INTO `RECIPES_PRO_NEW` VALUES (191, 'Appetizers', 'Barley Egg Rolls', '1 1/2 ts Salt 1 c Medium barley 2 ts Grated fresh ginger OR 1/2 ts Ground ginger 3 tb Sesame Or vegetable oil 4 Scallions, sliced 1 Red pepper, chopped 1/2 lb Bok choy, shredded 1 tb Rice wine OR white wine -vinegar 1 pk Prepared egg roll wrappers -(16 oz.) Oil for frying In a saucepan bring 4 cups water and 1/2 teaspoon salt to boiling. Add barley; reduce heat, cover and simmer 45 minutes until barley is tender and water is absorbed. In skillet cook ginger in oil one minute. Add scallions and red pepper. Cook, stirring until vegetables are crisp-tender. Add shredded bok choy; cook one minute until wilted. Remove from heat. Stir in rice vinegar, 1 teaspoon salt and barley. For each roll, brush egg roll wrapper with 1 teaspoon water. Place scant 1/2 cup barley mixture horizontally across center of wrapper, leaving 2 inch border on all sides. Fold corner tightly over fillings, then overlap right and left corners. Roll up tightly to enclose filling. Repeat with remaining barley mixture and wrappers. In deep skillet heat 1 inch oil to 375 degrees F. Fry rolls in batches until golden and crisp, turning once. Drain on paper towels. Serve with soy sauce, if desired. Makes 12 egg rolls. Per Roll: 160 Calories, 4 g Protein, 7g Fat, 22g Carbohydrates, 272mg Sodium, 12 mg cholesterol. POSTED BY: Jim Bodle 7/93
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INSERT INTO `RECIPES_PRO_NEW` VALUES (192, 'Appetizers', 'Basic Creamed Corn', '3 tb Butter or margarine 3 tb Flour 1 1/2 c Warmed lowfat milk, whole -milk or light cream 3 c Fresh corn kernels, cut -from about 5 ears of corn Salt to taste White pepper to taste ------------------------------ADD FOR VARIETY------------------------------ Chopped chives Julienne red pepper strips Julienne green pepper strips Shredded carrot Sauteed button mushrooms pn Curry powder Crumbled bac');
INSERT INTO `RECIPES_PRO_NEW` VALUES (193, 'Appetizers', 'Basic Crepe Recipe', ' 1 1/2 c Flour 1 ts Sugar 1/8 ts Salt 3 Eggs 1 1/2 c Milk 2 tb Butter or oil; melted/cooled Mixing crepes by hand. Sift the dry ingredients into a bowl. Break the eggs into another bowl and mix until yolks and whites are blended. Make a hole in the middle of the dry ingredients and pour in beaten eggs. (French chefs often break the eggs right into the dry ingredients but this makes mixing more difficult. Stir the flour mixture into the eggs little by little. The dough will be difficult to work and it may be necessary to add a little milk (or whatever liquid is used in the particular recipe) to incorporate all the flour. Add the liquid a spoonful at a time and mix it in thoroughly before adding more liquid. When the mixture becomes easy to work (when about half of the liquid has been used) the remainder can be added in two portions. Add melted butter (and flavorings if indicated). Mix again, cover and set aside for at least an hour but not more than 6 hours at room temperature. Crepe batter can be held overnight in the refrigerater. If necessary, the crepe batter can be cooked immediately, but the \"resting\" time allows the flour to absorb more liquids, makes the mabber easier to handle, and gives the crepes more flavor. Since flours vary in their ability to absorb liquid, if the crepe batter seems too thick when you are ready to cook it, a small amount of extra liquid can be added at this time. The consistency could be at least as thin as heavy cream. From: You can do anything with crepes. 1993 Cooking Echo Picnic Cookbook exchange. Happy Charring ~-- EZPoint V2.2 * Origin: \"LaRK\'s\" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 07-31-93 (23:19) Number: 1775 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52) Cooking
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INSERT INTO `RECIPES_PRO_NEW` VALUES (194, 'Appetizers', 'Basic Fish Mousse', '1/2 lb Whitefish fillets 1/2 lb Cooked lobster 2 tb Finely diced onion 1/2 ts Salt 2 tb Brandy 1 tb Tomato paste 1/2 c Egg whites 3/4 c Whipping cream PREHEAT OVEN TO 350F. Combine whitefish, lobster, onion, salt, brandy and tomato paste in a food processor and blend until smooth. Add the egg whites and blend until incorporated. Transfer the mixture to a bowl, cover and chill for 30 minutes. Stir in the cream until incorporated. Divide the mousse between buttered ramekins. Place the ramekins in a water bath, cover and place in oven for 20 minutes. To serve, turn the contents of each ramekin out onto a warm plate, spoon some Hollandaise-based sauce over each mousse and serve immediately.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (195, 'Appetizers', 'Basic Fondue (Fondue Neuchateloise)', '2 1/2 fl Dry white wine Clove garlic 5 1/2 oz Emmental and Gruyere cheese* 1 ts Cornstarch 1/2 fl Kirsch** Shake pepper Grind fresh nutmeg 6 oz White bread, cubed (Note: the above measurements are for *each* person. Multiply by your number of guests.) * Grated and mixed half and half. ** This is Swiss cherry firewater: clear, dry-tasting -- *not* \"cherry brandy\", which is dark and sweet. Most good liquor stores should carry it, at least one of the US brands like Hiram Walker, or else maybe Bols. The best Kirsch is \"Etter\" brand from Switzerland, but the odds of your finding it are minuscule. -- In Switzerland, fondue is usually perpared in a \"caquelon\", an earthenware dish with a handle, glazed inside; but any enamelled saucepan can be used, or a not too shallow fireproof dish. Rub the inside of the pan with half a cut clove of garlic, and let it dry until the rubbed places feel tacky. Put the wine in the dish and bring it to a boil. Slowly start adding cheese to the boiling wine, and stir constantly until each bit is dissolved, then add more. When all the cheese is in, stir the kirsch into the cornstarch well, then add the mixture to the cheese and keep stirring over the heat until the mixture comes to a boil again. Add freshly ground pepper and nutmeg to taste. -- Remove the dish to on top of a small live flame (Sterno or alcohol burner) and keep it bubbling slowly. Bread should have been cubed ~- about 1-inch cubes -- for spearing with fondue forks and stirring around in the cheese. The old custom is that if you accidentally lose the bread into the cheese from the end of your fork, if you\'re male, you have to buy a round of drinks for the table: if you\'re female, you have to kiss everybody. (Hmm.) . Other fondue info: Do not drink water with fondue -- it reacts unkindly in your stomach with the cheese and bread. Dry white wine or tea are the usual accompaniments. Another tradition: the \"coupe d\'midi\", or \"shot in the middle\", for when you get full: a thimbleful of Kirsch, knocked straight back in the middle of the meal, usually magically produces more room if you\'re feeling too full. Don\'t ask me how this works...it just does. -- The crusty bit that forms at the bottom of the pot as the cheese keeps cooking is called the \"crouton\", and is very nice peeled off and divvied up among the guests as a sort of farewell to dinner.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (196, 'Appetizers', 'Basil Cheese Torta with Red Bell Pepper Strips & Pine Nuts', '1/2 lb Cream cheese; softened 4 tb Butter; softened 3/4 c Basil pesto 1/2 lb Provolone, thinly sliced 1/4 c Toasted pine nuts 1 Red bell pepper; roasted, -- peeled, seeded, and -- cut into 3\" x 3/8\" strips 1 sm Jar sun-dried tomatoes -- (packed in olive oil) Fresh basil for garnish Mix cream cheese and butter with a fork; add pesto and mix well. Line a small (3-cup) loaf pan or bowl with plastic wrap, leaving several inches of overhang on each side. Make a thin layer of provolone slices on the bottom and partially up the sides. Spread 1/3 of the pesto mixture over the cheese; artistically arrange 2 or 3 sun-dried tomatoes, 4-6 bell pepper strips, and about 1 tablespoon toasted pine nuts over the pesto. Repeat layers until all ingredients are used (reserving some of the pine nuts to sprinkle on top), pressing down well between layers. Chill overnight or for several days. Serve at room temperature on a platter wreathed with fresh basil sprigs. Additional toasted pine nuts, sun-dried tomatoes cut into flowers, red bell pepper strips, and fresh basil sprigs may be used as garnish. NOTE: Torta may be presented inverted or not. Keeps several weeks refrigerated. Although best served at room temperature, it slices best chilled. I like to serve it on a platter adorned with grape leaves and small clusters of red and white grapes. VARIATIONS: =========== Use lemon pesto; substitute slivered toasted almonds for the pine nuts; omit the sun-dried tomatoes and add 1 teaspoon lemon zest to the cream cheese mixture. Use purple pesto; omit the red pepper if desired and increase the sun-dried tomatoes. Use cinnamon basil pesto; omit the sun-dried tomatoes and the red peppers if desired, and use pecans instead of pine nuts. Source: The Herb Garden Cookbook, by Lucinda Hutson Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (197, 'Appetizers', 'Basil Tomato Salad', '| Ingredients | | | 2 | tablespoon | oil, olive | | | 2 | tablespoon | vinegar, cider | | | 2 | tablespoon | basil, fresh, chopped | | | 1/2 | teaspoon | salt | | | 1/4 | teaspoon | pepper | | | 3 | cup | rice, cooked, cooled | | | 2 | each | tomatoes, chopped | | | 1 | each | cucumber, seeded, chopped | | | 1 | each | onion, red, small, chopped | | | | | |
Directions:
| In a small bowl, whisk together oil, vinegar, basil, salt and pepper. Add rice, tomatoes, cucumber and onion; toss. Serve chilled.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (198, 'Appetizers', 'Basil-Parmesan Scones', '1 Recipe buttermilk bisquits 1/2 c Parmesan 1 tb Basil Dash garlic & onion Powder, black pepper There\'s a bakery near me called Aunt Mary\'s (are you listening, Sallie?) and they have the most wonderful basil-parmesan scones. One day I experimented and was pleased to find a pretty good facsimile. Just add the above ingredients along with all the other dry ingredients and proceed as above. These are a nice change of pace from Italian or garlic bread. Or cut with smaller cutter and serve as appetizer (don\'t forget to reduce baking time if smaller).
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INSERT INTO `RECIPES_PRO_NEW` VALUES (199, 'Appetizers', 'Batter-Dipped Fondue Meatballs', '1 1/2 lb Ground Chuck 1 ea Egg; Large 1/4 c Bread Crumbs; Dry 2 T Beer Or Apple Juice 1 t Garlic Salt 2 c Salad Oil 1/2 c Butter;Do NOT UseMargarine,* -------------------------------FROTHY BATTER------------------------------- 1 c Biscuit Baking Mix; Bisquick 1/2 c Beer Or Apple Juice 1 ea Egg; Lg -------------------------------MUSTARD SAUCE------------------------------- 1/2 c Mayonnaise Or Salad Dressing 2 T Mustard; Prepared 1 T Onion; Finely Chopped -----------------------------HORSERADISH SAUCE----------------------------- 1/2 c Dairy Sour Cream 1 T Horseradish 1/8 t Worcestershire Sauce * NOTE: You can omit the butter and increase the salad oil to 2 1/2 cups. ~------------------------------------------------------------------------- Mix the meat, egg, bread crumbs, beer and garlic salt. Shape the mixture into 3/4-inch balls. Prepare the frothy batter. Heat the oil and butter in a metal fondue pot to 375 degrees F. Spear the meatballs with a fondue fork, dip into the batter and cook in the hot oil to the desired doneness, about 2 minutes. Serve with both sauces. NOTE: These meatballs can also be cooked without the batter. FROTHY BATTER: Mix all of the ingredients with a fork. (Batter will be slightly lumpy.) MUSTARD SAUCE AND HORSERADISH SAUCE: Mix all the ingredients together and refrigerate until serving time.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (200, 'Appetizers', 'Bavarian Liverwurst Dip', '1 c Liverwurst 1/2 c Sour Cream 1/4 c White Onion; Minced 1 tb Dill Pickle Relish 1 tb Dijon Mustard 1/2 t White Pepper Blend the liverwurst and sour cream until smooth and creamy. Add all the other ingredients, blending well. May be served at room temperature or chilled. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Cucumbers, Cherry Tomatoes, Radishes, Asparagus, Cocktail Rye Bread, Lavasch Crackers
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INSERT INTO `RECIPES_PRO_NEW` VALUES (201, 'Appetizers', 'Bay Head Cream Cheese Spread', '8 oz Cream cheese Garlic and curry powders Chinese duck sauce Soften cheese and add flavorings to taste. Mound in a serving dish and cover generously with duck sauce. Serve with crackers. Mrs. Donald K. Dement
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INSERT INTO `RECIPES_PRO_NEW` VALUES (202, 'Appetizers', 'Bay Scallop Seviche', '1 1/2 ts Ground cumin 1 c Fresh lime juice 1/2 c Fresh orange juice 2 lb Bay scallops 1 Hot red chili pepper * 1/4 c Red onion, finely chopped 3 Ripe plum tomatoes ** 1 Red pepper; seeded & chopped 3 Scallions; chopped 1 c Cilantro, chopped 1 Lime; sliced, for garnish *Note: Hot red chili pepper should be finely chopped. ** Plum tomatoes should be seeded and chopped. Stir the cumin into the lime and orange juices and pour over the scallops. Stir in the chopped chili pepper and red onion. Cover and refrigerate for at least 2 hours. Just before serving, drain the scallops and mix with the chopped tomatoes, sweet pepper, scallions and cilantro. Garnish with the slices of lime. From: American Bistro - by Irena Chalmers ISBN: 0-8092-5047-0
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INSERT INTO `RECIPES_PRO_NEW` VALUES (203, 'Appetizers', 'Beach Party Shrimp Saute', '1 c Oil 2 lb Medium shrimp; about 60, in 1 tb Salt 1 ts Pepper; coarsely ground 1 tb Oregano; crushed 1 c Onion; thinly sliced 1 tb Garlic; mashed 2 Jalapeno peppers; sliced (se Juice of 2 lemons or 4 limes Recipe by: Mexican Family Cooking In large pan or wok over a camp fire (if at the beach) heat oil. Add washe unshelled shrimps and stir-fry for 3 minutes. Add seasonings and remainder ingredients. Just before serving add the freshly squeezed lemon or lime juice.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (204, 'Appetizers', 'Beacon Hill Clam Dip', '1 cn Gorton\'s Clams 2 ts Prepared horseradish 1 3 oz pkg. cream cheese 1 ts Lemon juice Mix horseradish, lemon juice with cream cheese. Add 1 tsp. of clam juice from the can, blend into cream cheese mixture. Add drained clams. Add additional clam juice if necessary to reach the desired consistency. Serve with chips. Shared By: Pat Stockett
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INSERT INTO `RECIPES_PRO_NEW` VALUES (205, 'Appetizers', 'Bean and Salsa Dip', '1 cn Pinto beans; 15 oz. 3 tb Louisiana hot sauce 2 ts Fresh lime juice 3 tb Sweetened chinese chili sauc 1/4 c Green onions; thinly sliced 16 oz Sour cream, fat-free 1 1/2 c Salsa; chunky, hot Fresh cilantro or parsley Corn tortilla chips Drain the liquid from the beans and discard. Place the beans in a food processor and process until almost smooth. Add the hot sauce and lime juice. Mix well. Spread the bean mixture over the bottom of a large platter. Spoon and spread the sweetened chili sauce over the beans, then sprinkle the green onions evenly over the top. Cover the beans mixture and scallions with the sour cream and top it with the salsa. Garnish this with sprigs of fresh cilantro and serve with tortilla chips.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (206, 'Appetizers', 'Bean Curd & Coconut Soup', '2 Whole stalks lemongrass 2 ts Laos powder 1 cn Coconut milk 1 lb Firm tofu, diced 1/2 c White miso 1 Chili, seeded -- sliced into thin rounds 1 Lime, juiced 2 tb Fresh basil and/or mint -- (finely chopped) 1 tb Nam pla (OPTIONAL) Fresh coriander (as garnish) Chop lemongrass, and bruise it with the flat of a cleaver. Add Laos powder and lemongrass to coconut milk, and slowly bring to a boil while stirring gently. Simmer for 10 minutes. Strain off lemongrass. Add tofu, stirring into stock. Remove 2 cups of stock. Dissolve miso in it, and return to pot. Simmer for 5 minutes. Add tofu, stirring into stock. Remove 2 cups of stock. Dissolve miso in it, and return to pot. Simmer for 5 minutes. Add remaining ingredients, and serve garnished with coriander. This is delicious with a bowl of Thai jasmine rice. John Paino & Lisa Messinger, \"The Tofu Book\" Posted by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (207, 'Appetizers', 'Bean Curd and Coconut Soup', '2 ea Whole stalks lemongrass 2 ts Laos powder 1 cn Coconut milk 1 lb Firm tofu, diced 1/2 c White miso 1 ea Chili, seeded -- sliced into thin rounds 1 ea Lime, juiced 2 tb Fresh basil and/or mint -- (finely chopped) 1 tb Nam pla (OPTIONAL) Fresh coriander (as garnish) Chop lemongrass, and bruise it with the flat of a cleaver. Add Laos powder and lemongrass to coconut milk, and slowly bring to a boil while stirring gently. Simmer for 10 minutes. Strain off lemongrass. Add tofu, stirring into stock. Remove 2 cups of stock. Dissolve miso in it, and return to pot. Simmer for 5 minutes. Add tofu, stirring into stock. Remove 2 cups of stock. Dissolve miso in it, and return to pot. Simmer for 5 minutes. Add remaining ingredients, and serve garnished with coriander. This is delicious with a bowl of Thai jasmine rice.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (208, 'Appetizers', 'Bean Curd Rolls', '1 c Uncooked shortgrain rice 6 ea Dried shiitake mushrooms 1 tb Vegetable oil 1 ea Garlic clove, minced 1/2 sm Carrot, cut into 1\" slivers 3 ea Asparagus tips, cut into -- 1/2\" pieces, diagonally 1/4 c Slivered bamboo shoots 1/4 c Ginkgo nuts, optional 2 ea Pitted dates, chopped 2 ea Green onions, sliced 1 tb Hoisin suce 2 tb Soy sauce 2 ts Rice wine/dry sherry 2 ts Sesame oil 6 ea Dried bean curd sheets, -- soaked for a few minutes 1 tb Flour mixed with 1 tb water 6 tb Vegetable oil Cover rice with warm water & soak for 30 minutes. Drain. Line the inside of a steamer with a damp cheesecloth. Place rice on cheesecloth. Then cover & steam the rice over boiling water for 30 minutes. Set aside. Meanwhile, cover mushrooms with warm water & soak for 30 minutes. Drain well. Cut off & discard stems. Thinly slice caps. Set aside. Place a wok over high heat till hot. Add oil, swirling to coat sides. Add garlic & cook, stirring for 10 seconds. Add carrot & asparagus & stir fry for 2 minutes. Add reserved mushrooms, bamboo shoots, nuts, dates, onions, hoisin sauce, soy sauce, rice wine or sherry & sesame oil. Stir fry for 2 minutes. Add rice & mix well. Transfer to a bowl & set aside. To make rolls, spread about 2 heaping tablespoonfuls of filling diagonally across a bean curd sheet. Keep remaining sheets covered to prevent drying. Fold bottom corner over filling to cover, then fold over right & left corners. Roll over once to enclose filling. Brush sides & top of triangle with flour & water mixture. Fold over to seal. Cover filled rolls with a damp cloth while preparing the rest of the rolls. Place a non-stick frying pan over medium heat. Add 1 to 2 tb oil. Add rolls two at a time & cook for 2 minutes on each side, or till golden brown. Transfer to a heat proof dish & keep warm in a 200F oven while cooking remaining rolls. To serve, cut each roll into thirds. \"Vegetarian Times\" February, 1992.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (209, 'Appetizers', 'Bean Curd Skin Rolls', '----------------------------BEAN CURD SKIN ROLLS---------------------------- 4 Sheets fresh bean curd -skin, approx. 20 cm x 20 cm -----------------------------------SAUCE----------------------------------- 1 md Red chili pepper (minced) 1 ts Ginger (minced) 1 ts Shallot (chopped) 1 tb Vinegar 1 1/2 ts Light soy sauce 1 ts Dark soy sauce 1/2 ts Sugar 1/2 ts Sesame oil 1/2 tb Water ----------------------------------FILLING---------------------------------- 4 Dried black Chinese -mushrooms * 4 Pieces dried bean curd cake 1 Celery stalk 1/4 Whole carrot 1/2 ts Sesame oil 1/4 ts Salt 1/4 ts Sugar * (or large fresh button mushrooms, approx. 40 g of either) 1. Mix sauce ingredients well. 2. Soak dried mushrooms for 20 to 30 minutes until soft, then shred filling vegetables and blanch for 1 minute. Drain and add seasonings. 3. Spoon a quarter of the filling mixture onto each bean curd skin sheet, rolling up and folding over the ends. Shallow-fry until crisp and golden. 4. If necessary, slice the rolls into sections to fit in serving dish. Pour sauce over. From \"Champion Recipes of the 1986 Hong Kong Food Festival\". Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg; October 26 1992.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (210, 'Appetizers', 'Bean Dip', '1/4 c Green Chilies, diced 1/4 c Tomato Sauce -or- Mild Chili -Salsa (green or red) 4 Green Onions, chopped 1/4 ts To 1/2 ts Cumin 1/2 Garlic Clove, minced 30 oz Can Refried Beans Keywords: Diabetic This dip makes a marvelous burrito filling. Simply spoon the bean dip inside a warm tortilla and roll up. For an even easier bean dip, combine several tablespoons of salsa with refried beans and serve with tortilla chips. Low-Fat Cheese, freshly grated (optional) Combine chilies, tomato sauce, onions and seasonings in a saucepan and cook until onions are tender. Add beans and cook approximately 8 minutes. Serve either hot or cold; top with grated low-fat cheese if desired. Yield: 16 servings, 4 cups One Serving = 4 tablespoons (without cheese) Calories: 76 Protein: 4 g Fat: 1 g Carbohydrate: 12 g Fiber: 6.4 g* Cholesterol: 0 mg Sodium: 302 mg Potassium: 262 mg Exchange: 1 Starch/Bread * Good source of dietary fiber Source: \"The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook,\" by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown
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INSERT INTO `RECIPES_PRO_NEW` VALUES (211, 'Appetizers', 'Bean Pate', '2 c AM 7 Bean & Barley 1/4 c Cooking liquid from beans 1 c Minced fresh parsley 1/2 c Tahini 5 tb Lemon juice 1/4 c AM Olive Oil 1 Garlic clove (juice from) 1/2 ts Cumin 1/2 ts Onion powder 1 ds Cayenne pepper; OR... 1/4 ts -Chili powder Sea salt (optional) Sliced black olives Puree the cooked beans, using the liquid as needed to make a smooth puree. Combine the puree with the remaining ingredients except the olives. The mixture should be thick. Chill, covered, for at least 1 hour. Garnish with olives, if desired and serve as an hor d\'euevre with whole wheat bread or crackers. Source: Arrowhead Mills \"Homestyle 7 Bean & Barley Soup Mix\" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (212, 'Appetizers', 'Bean Soup (Santa Maria)', '2 c Dried beans, soaked 1 Onion, chopped 2 Carrots, peeled & sliced 1 Celery stick, sliced 2 Tomatoes, chopped 1/2 c Olive oil Bay leaves 1 ts Salt 1 pn Pepper 1 ts Cumin 3 pt Stock Cook the soaked beans in fresh water for 10 minutes. Drain. In a soup pot, heat the oil & gently fry the onion. Add the rest of the vegetables & the seasonings. Stir well & add the beans. Ensure that all the vegetables are covered with oil & pour in the stock. Allow to simmer till the beans are cooked & the vegetables are tender. Jack Santa Maria, \"Greek Vegetarian Cookery\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (213, 'Appetizers', 'Beau\'s Sweet-Sour Chicken Wings', '20 Chicken wings 7 1/2 oz Tomato sauce (half can) 2 T Orange marmalade 1 T Honey 2 t Ginger, minced 2 t Fermented chili sauce -(Summit brand) 2 t Pepper vinegar 4 Garlic cloves, peeled 1 t Salt (scant) 2 t MSG 1/2 c Water (more as needed) ds Tabasco, to taste -(or other hot pepper -sauce) Cut off spurs from chicken wing-tips and rinse chicken wings. Place in pressure cooker with water; bring to pressure and cook at high heat for up to five minutes. Remove from pressure cooker and place cooked-out fat in wide-mouthed, tapered jar for other uses. Blend all ingredients except chicken and Tabasco (or hot sauce) until fairly even consistency, with no large chunks of ginger or garlic. Place 3/4 of sauce in pan. Roll wings in sauce; remove wings to broiler pan (with slotted top). Bake at 325 degrees F. for 20 minutes. Remove from oven and spoon about half of remaining sauce on top of each piece; broil for 5 minutes. Add Tabasco or other hot pepper sauces to taste and serve. Beau\'s notes: * Use vinegar \"which has been used to keep a supply of bird\'s-eye peppers.\" * After discarding chicken spurs, wash hands with very warm water and Dial soap (and follow up with isopropyl alcohol rinse); wash all utensils with bleach. (One should always regard chickens, even if processed in USA or inspected by USDA, as unclean! USDA inspectors are notoriously less than thorough, and U.S. packing houses often neglect basic hygienic rules in working with chickens, especially in dealing with their entrails, waste products un-excreted, etc. And one should not expect much better from out-of-country chickens.)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (214, 'Appetizers', 'Beaver Tails', 'Beaver Tail This tid-bit of the old time trappers will be tasted by few of the younger generation. Broil the beaver tail over hot coals for a few minutes (or in one of those new electric ovens). The rough scaly hide will blister and come off, leaving the tail clean, white and solid. Then roast or boil until tender. This is considered very strengthening food (use only young beaver). For a special treat, cool, souse in vinegar, add raw onion rings, salt and pepper to taste.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (215, 'Appetizers', 'Beef and Cheese Log', '1 tb Salad dressing (mayonnaise) 3 oz Cream cheese; softened 4 oz Natural sharp Cheddar cheese -- finely shredded 3 oz Chopped pressed beef -- finely chopped 1/2 c Pecans; finely chopped Mix salad dressing with softened cream cheese. Add Cheddar cheese and beef. Mix well. Shape into a 10-inch log. Roll in pecans. Wrap in waxed paper. Chill. Serve sliced with assorted crisp crackers. Makes 40 1/4-inch slices Calories per 1/4-inch slice without crackers: About 35 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (216, 'Appetizers', 'Beef Cheese Ball', '8 oz Cream cheese, (yogurt cheese -would be just fine) 2 tsp. -horseradish, 1 BEEF CHEESE BALL Shred 2 jars chipped beef, saute in 2 Tbls. butter. Combine half of this with tsp. prepared mustard. Roll into ball, then roll in remaining chipped beef.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (217, 'Appetizers', 'Beef Jerkey', '1 1/2 lb Flank Steak Select a 1/2 inch thick flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low oven (175? to 200?F) or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight container. Serve as a snack or appetizer.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (218, 'Appetizers', 'Beef Jerkey #1', '1 1/2 lb Flank steak Select a 1/2 inch think flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low temp. oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight container. Serve as a snack or appetizer.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (219, 'Appetizers', 'Beef Satay', '3 tb Corn oil 1 sm Onion, finely chopped 1 Garlic clove, crushed 1/2 ts Hot chili powder 1 1/2 ts Curry Powder 1 1/4 c Water 2/3 c Crunchy peanut butter 1 ts Light brown sugar 2 ts Dark soy sauce 1 ts Lemon juice Salt to taste Fresh ground pepper to taste 1 lb Boneless sirloin steak Lemon pieces (opt) Fresh cilantro sprigs (opt) To make peanut sauce, heat 2 tablespoons of oil in a saucepan. Add onion and garlic and fry gently until golden. Stir in chili powder, Curry Powder, water, peanut butter and brown sugar. Bring to a boil; simmer gently until thickened. Stir in soy sauce and lemon juice, then salt and pepper. Turn mixture into a serving dish. Preheat broiler. Grease a broiler pan. Trim and cut meat in 1/2\" cubes. Thread (not too tightly) onto 8 bamboo skewers, leaving a space at each end for holding. Cover ends with small pieces of foil to prevent burning. Place skewers in greased broiler pan. Brush with remaining 1 tablespoon oil. Cook under preheated broiler 10-15 minutes until golden and cooked through. Turn and brush frequently with oil during cooking. Garnish with lemon pieces and cilantro sprigs, if desired, and serve hot with peanut sauce.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (220, 'Appetizers', 'Beef Sausage - Nella', '| Ingredients | | | 5 | pound | beef, ground lean | | | 5 | teaspoon | morton tender quick salt | | | 2 1/2 | teaspoon | garlic salt | | | 2 1/2 | teaspoon | pepper, ground coarse | | | 1 | teaspoon | hickory smoke salt | | | | | |
Directions:
| In a large bowl combine ground beef, salts and pepper. Mix well, cover and
refrigerate. On second day mix again. Refrigerate. On third day mix
again. Refrigerate. On fourth day shape into 5 rolls, about 1-1/2 inches X 10 inches
Spray broiler rack with Pam. Lay rolls on rack, place on lower oven rack.
Cook at 150?F for 8 to 10 hours.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (221, 'Appetizers', 'Beer Batter Fried Veggies', 'Oil 1 Env. Golden Onion Soup Mix 1 c Unbleached All-purpose Flour 1 ts Baking Powder 2 Large Eggs 1/2 c Beer, Any regular Beer 1 tb Prepared Mustard Vegies \'n\' Things * * Sugguested Veggies \'n\' Things: Use any of the following to equal 4 to 5 cups--broccoli florets, cauliflowerets, sliced mushrooms, sliced zucchini or chilled spears of mozzarella cheese. In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer until smooth and well belnded. Let batter stand 10 minutes. Dip Sugguested Veggies \'n\' Things into bater, then carefully drop into hot oil. Fry, turning once, until golden brown; drain on paper towels. Serve warm. Makes about 4 cups vegies \'n\' things.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (222, 'Appetizers', 'Beer Batter Fried Veggies \'N\' Things', '1 x Oil 1 ea Env. Golden Onion Soup Mix 1 c Unbleached All-purpose Flour 1 t Baking Powder 2 ea Large Eggs 1/2 c Beer, Any regular Beer 1 T Prepared Mustard 1 x Vegies \'n\' Things * * Sugguested Veggies \'n\' Things: Use any of the following to equal 4 to 5 cups--broccoli florets, cauliflowerets, sliced mushrooms, sliced zucchini or chilled spears of mozzarella cheese. ~-------------------------------------------------------------------------- In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer until smooth and well belnded. Let batter stand 10 minutes. Dip Sugguested Veggies \'n\' Things into bater, then carefully drop into hot oil. Fry, turning once, until golden brown; drain on paper towels. Serve warm. Makes about 4 cups vegies \'n\' things.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (223, 'Appetizers', 'Beer-Batter Mushrooms', '| Ingredients | | | 24 | each | mushrooms | | | 1 | each | pkg of batter mix | | | 1 | cup | beer | | | | | |
Directions:
| Wash mushrooms and trim stems, but do not completely remove all of the
stem. Heat oil in a deep fryer, such as a \'Fry-Daddy\' or deep skillet with
enough oil to cover.
Use either commercial \'Mushroom Batter\' mix or a mix like Bisquik for
the batter. Mix the batter according to package directions, except use
beer as liquid instead of water or milk.
Deep-fat fry the \'shrooms, until golden brown and drain on paper towels.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (224, 'Appetizers', 'Beer-Boiled Shrimp', '2 c Budweiser Beer 2 ea Small onions; sliced 1 ea Clove garlic 1 ea Bay leaf 3 ea Whole peppercorns 2 ea Celery ribs 2 ts Salt 1/2 ea Lemon; quartered 2 lb Shrimp; cleaned & deveined Pour Budweiser in large pot and add onion, garlic, bay leaf, peppercorns, celery, and salt. Bring to a boil; simmer 10 minutes. Add lemon and shrimp to Budweiser beer. Simmer 12 minutes. Remove from heat, let cool, and drain. Peel off shells and chill well.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (225, 'Appetizers', 'Beet Appetizer Salad', '2 lb Beets Salt 1/2 ea Spanish onion, diced 4 ea Tomatoes, skinned, seeded & -- diced 2 ea Garlic cloves, chopped 4 tb Italian parsley, chopped 4 tb Cilantro, chopped 4 md Potatoes, boiled ----------------------------------DRESSING---------------------------------- 2 tb Vinegar 8 tb Olive oil Salt & pepper Hot red pepper ----------------------------------GARNISH---------------------------------- Black olives Cut off ends of beets. Wash well & cook in boiling salted water until tender. Drain & remove skins under running cold water. Dice. Mix together the dressing ingredients. Combine beets in a salad bowl with the onion, tomato, garlic cilantro & parsley. Pour over half the dressing, toss gently & chill for 30 minutes. Slice the potatoes, place in a shallow bowl & toss with remaining dressing. Chill. When ready to assemble, arrange beets, tomato & onion in the centre of a shallow bowl & arrange potatoes in a ring around them. Garnish with olives.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (226, 'Appetizers', 'Beet Salad I and Ii', '1 lb Beets 1 tb Sugar 1 ea Lemon, juiced 1 tb Olive oil 1 lg Pinch of cinnamon 1 tb Parsley, chopped Salt to taste Wash beets well, being careful not to break their skins. Cut off the tops, leaving a stalk of about 1 1/2\". Boil in a 3 quart saucepan until tender, covered. Allow the water to cool, then slip off the skins, trim off the tops, and cut into bite-sized pieces. Mix the remaining ingredients and pour over the beets. Let marinate for 1 hour before serving. Beet Salad II: Prepare as described above, but add 1 tsp. orange flower water, 1/8 tsp. cumin, a pinch of paprika, and a little water to the sauce.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (227, 'Appetizers', 'Bell Pepper Rajas', '1/2 ea Green Bell Pepper; * 1/2 ea Red Bell Pepper; * 1/2 ea Yellow Bell Pepper; * 3/4 c Montery Jack Cheese;Shredded 2 T Chopped Ripe Olives 1/4 t Red Pepper; Crushed * Peppers should be seeded and cut into 6 strips each. ~------------------------------------------------------------------------- Cut bell pepper strips crosswise into halves. Arrange in ungreased broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches. Sprinkle with cheese, olives and red pepper. Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (228, 'Appetizers', 'Bench-Warmer Beer Dip', '1 pk (8 ozs) cream cheese; soften 8 oz Pasteurized process Cheddar cheese with Jalapeno pepper; cubed 1/3 c Beer 1 c Black beans; drained/rinsed 1/2 c Sliced scallions 1/2 c Chopped tomatoes Chips or tortilla crisps Recipe by: Tampa Bay Online In medium saucepan, over low heat, cook cream cheese, pasteurized cheese and beer, until melted and smooth. Stir in beans, scallions and tomatoes; heat through. Serve warm or cold as a dip with pretzel chips or tortilla crisps. Makes 3 1/2 cups.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (229, 'Appetizers', 'Bengal Canapes', '8 sl Bread 1 tb Butter 4 oz Chopped ham 1/2 c Grated cheddar cheese Mango chutney Grated Parmesan cheese Paprika to taste Make toasted bread croutons: Using a small glass, cut 2-inch rounds out of slices of bread (you\'ll get about two per slice). Lightly toast both sides of bread. Heat butter, ham and cheese together. Spread on toasted bread croutons. Top with a dab of mango chutney and grated Parmesan cheese. Brown slightly under broiler. Sprinkle with a little paprika and serve hot. Note: If you make your own French bread, make a loaf smaller in diameter. Freeze, then slice frozen to crouton thickness or thinner. Makes for better base.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (230, 'Appetizers', 'Bengali-Style Oven-Fried Potatoes', '2 lb Russet potatoes Olive oil spray 1/4 ts Turmeric 1/2 ts Cumin 1/4 ts Cayenne Salt & pepper Preheat oven to 400F. Remove oven racks & spray them with oil. Wash potatoes & slice them lengthwise into sticks 1/2\" thick or crosswise into rounds 1/3\" thivk. Trnasfer to a baking pan & spray well with oil. Add seasonings & toss to coat. Place the rounds in a single layer on the oven racks. Place the racks in the centre of the oven. Bake until the potatoes are tender, with a deep, golden-brown crust, about 20 to 25 minutes. Serve piping hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (231, 'Appetizers', 'Best Antipasto', '');
INSERT INTO `RECIPES_PRO_NEW` VALUES (233, 'Appetizers', 'Bhelpuri', 'Puffed Rice (1 carton Rice Krispies may be 1 pk Bhel mix or Sev 2 c Mashed Boiled potatoes (mashed crudely and 1/2 c Chopped Fresh Coriander Leaves (a.k.a Chin 3 tb Freshly roasted and ground Cumin To taste Green chillies Freshly ground black pepper To taste Tamarind To taste Jaggery -(or Brown Sugar) 1 c Chopped onions. 1. First boil the potatoes. Mash them and salt them, add pepper to taste. Add some coriander leaves too. 2. Roast the cumin and grind it. 3. Dissolve about 4 tbsp of Tamarind concentrate in 1 cup of hot water, and let it simmer to thicken gradually. Dissolve the jaggery (or sugar) till the sauce becomes tart and slightly sweet. (You may add some salt and ground red paprika, if you want to). The sauce should be of a consistency slightly thinner than maple syrup. Pour into a serving container (like a creamer). Mix the puffed rice and sev/bhel mix in a large bowl. 4. On your plate, serve yourself the rice-bhel mixture, add the potatoes, then the onions, chillies, dust the cumin powder over it. Then pour the sauce. Top with the coriander garnish. (Add salt/pepper to taste). 5. Mix the goop in your plate and eat it soon. Note: This is a concoction that I often bought from street vendors in India. My mouth still waters whenever I think of Bhel. The recipe presented here was taken off the net and I haven\'t had a chance to try it yet. I include the note from the contributors: Warning: this recipe is directed at those who know what Bhelpuri tastes like, quantities mentioned are approximate, proportions are left to the readers, to their taste. Purists will have to go to an Indian grocery shop. Deviationists may use substitutes) The most important thing is to keep the puffed rice-sev mixture crisp by not adding the other ingredients to it until serving, and do so on your plate. Recipe By : Somesh Rao
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INSERT INTO `RECIPES_PRO_NEW` VALUES (234, 'Appetizers', 'Birria (Seasoned and Baked Meat)', '8 To 10 servings It is a really rustic dish. Usually a whole goat or lamb, although in some places just the offal, is seasoned with a paste of ground spices and chiles and cooked in a pit barbecue. As you wander around Guadalajara at night, you can see that tacos of birria head the list of antojitos on the street-side stands and always appear prominently on the Sunday menus of the smaller regional restaurants. Here is a family version of birria, with the variety of chiles used in Zacatecas, rather than the plain chilacate or ancho used in Jalisco. One day ahead: 2 lamb shanks A veal breast A lamb breast 3 pounds loin of pork 2 tbs salt 6 chiles anchos 3 chiles guajillos 10 chiles cascabel 18 peppercorns 4 whole cloves 1/4 tsp oregano Scant 1/4 tsp cumin seeds 1/4 cup vinegar 2 tsp salt 6 cloves garlic, peeled 1/2 small onion Directions: There will be approximately 6 to 7 pounds of meat. Slash the meats in several places down to the bone and rub the salt well into it. Meanwhile, prepare the chili paste. Heat the comal and toast the chiles lightly, turning them from time to time so that they will not burn. Remove the veins and seeds. Put the chiles to soak in hot water for about 20 minutes, then transfer with a slotted spoon to the blender jar, add the rest of the ingredients, and blend to a smooth sauce. Cover the meat thickly with the paste and set it aside to season for about 18 hours. On serving day: 1 1/2 cups water The meat Flour and water paste 2 pounds tomatoes, broiled 1 cup onion, finely chopped 1/2 tsp oregano Preheat the oven to 350 degrees. Put the water into the bottom of a large Dutch oven or casserole with a tightly fitting lid and place the meat on a rack so that it is just above the water. Seal the lid with a paste of flour and water and cook for about 3 1/2 to 4 hours, by which time the meat should be almost falling off the bones. Strain off the juices from the bottom of the pan, cool, and skim off the fat. There should be about 2 cups of juices left- if not, make it up to 2 cups with water. Blend the tomatoes to a smooth sauce. Put the sauce and the skimmed juices from the meat into a saucepan and bring to a boil. Serve each portion of mixed meats in a deep bowl. Pour 1/2 cup sauce over the meat and sprinkle with the chopped onion and oregano. Eat with tortillas.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (235, 'Appetizers', 'Bite-Size Pepperoni Pizza', '4 English Muffins 8 oz Pizza Sauce 1/2 c Onions, finely chopped 8 Green Pepper Rings, -quartered 16 sl Pepperoni, cut in half 1 c Mozzarella Cheese, shredded Split the muffins in half and toast them in the toaster. Spread the pizza sauce on both halves of the muffins. Top with the onions. Cut each muffin half into four pieces. Place the eight muffin pieces in a circle around the edge of a paper plate (four plates will be used). Lay one-quarter section of the green pepper on top of each muffin piece. Place one-half slice of the pepperoni on top of each muffin piece. Top evenly with the mozzarella cheese. Place each plate, uncovered, in the microwave, and cook on HIGH for 1 minute; rotate each plate one-half turn after 30 seconds. Yield: 32 servings One Serving: Calories: 45 Carbohydrates: 3 Exchange: 1/4 bread; 1/3 medium-fat meat Source: Diabetic Microwave Cookbook, by Mary Jane Finsand Sterling Publishing (1989), ISBN 0-8069-6957-1, ISBN 0-8069-6960-1 (pbk.) Shared by: Norman R. Brown
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INSERT INTO `RECIPES_PRO_NEW` VALUES (236, 'Appetizers', 'Black Bean Dip', '1 1/2 c Black Beans; Cooked 1/3 c Carrot; Minced 1/3 c Celery; Minced 1 tb Garlic; Minced 1 t Oregano; Dried 1/2 t Coriander; Ground 1 t Cumin; Ground 1/4 t Salt 1/2 c Sour Cream 1 tb Fresh Cilantro; Chopped, OR 1 t Dried Cilantro; Crushed, * ----------------------------------GARNISH---------------------------------- 1 x Fresh Cilantro; OR 1 x Parsley; Chopped * Use either the fresh leaves or the dried leaves for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Coarsely mash half the beans by hand. Add the remaining whole beans and all of the other ingredients, blending well. Cover and chill. Garnish with cilantro or parsley. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Bok Choy, Tortilla Chips, Corn Bread Croutons
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INSERT INTO `RECIPES_PRO_NEW` VALUES (237, 'Appetizers', 'Black Bean Dip (Vegan)', '4 oz Drained canned black beans 1 Garlic clove; small chop 1 c Thick & chunky mild salsa Serve this nutritious dip with vegetable crudites or toasted tortilla pieces In a food processor combine beans and garlic and process, using on-off motion until smooth(do not puree) Transfer to a bowl and stir in salsa. Nutrition (per serving): 59 calories Total Fat 0 g (3% of calories) Source: Weight Watchers Healthy Lifestyle Cookbook, Page(s): 31, Date Published: 1990 : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?
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INSERT INTO `RECIPES_PRO_NEW` VALUES (238, 'Appetizers', 'Black Bean Hummus', '16 oz Black beans 1 tb Tahini 3 tb Olive oil 1 ea Lime juiced 2 ea Garlic clove, sliced Salt & pepper 1 ts Ground cumin In a food procesor, combine all the ingredients & process till smooth. Cover & refrigerate till ready to use. Bring to room temperature before serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (239, 'Appetizers', 'Black Bean Nachos', 'FOR NACHOS: Corn oil 2 Flour tortillas (8\") 2 Chorizo or spicy sausage 1 c Black bean pesto 1 c Monterey jack cheese, shred 2 T Chopped cilantro (coriander) FOR BLACK BEAN PESTO: 8 oz Dried black beans 1 qt Water 1 Bay leaf 1 Ham hock 2 Jalapenos, seeded 2 cl Garlic Stems from 2 bunchs of Cilantro (fresh coriander) Salt/fresh ground pepper For Black Bean Pesto: Rinse and drain beans thoroughly. Place them in a large saucepan or soup kettle and add all remaining ingredients. Bring to a boil, reduce heat, simmer, uncovered, for 1 1/2 hours. Remove and discard ham hock and bay leaf. Using slotted spoon, transfer bean mixture, in batches, to the bowl of a food processor. Process, adding cooking liquid as necessary to form a smooth, thick paste. You will use a total of about 1 cup liquid. Transfer the pesto to a bowl and stir in the salt and pepper if needed. Refrigerate, covered, until ready to use. Will keep in fridge for 2-3 days. Yield: 3 cups. Nachos: Preheat oven to 375F. Fill a heavy skillet with 1/2\" corn oil. Heat it until oil just starts to move. Then fry the tortillas, one at a time, until light golden brown, about 15 seconds on each side. Drain on paper towels. Slice chorizo into 1/4\" thick rounds and saute them in a small skillet until crisp, about 5 minutes. Remove sausage from skillet and drain on paper towel. Place tortillas on baking sheet, and spread pesto evenly over them. Arrange sausage over pesto and sprinkle with cheese. Top with chopped cilantro. Bake until brown, 20 minutes. Remove from oven and cut each tortilla into eight pieces. Serve immediately. Makes 4 servings or 16 appetizers
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INSERT INTO `RECIPES_PRO_NEW` VALUES (240, 'Appetizers', 'Black Bean Soup (Rapp)', '1 lb Black beans, soaked 8 c Water 2 tb Salt 1 c Onion, chopped 1 c Green pepper, chopped 1 c Celery, chopped 1 c Carrots, chopped 8 tb Olive oil 6 Garlic cloves 1 tb Cumin 4 ts White vinegar 1 ts Soy sauce Simmer beans in water till soft. Saute onions, pepper, celery & carrots in olive oil til the onions turn golden brown. Add garlic, cumin, vinegar & soy sauce. Cook, stirring for 3 minutes. Drain about 1/2 c water from beans & add it to the saute. Cook over a low heat for 30 minutes. Combine vegetables with beans. Cook for another 30 minutes, adding more water if necessary. Joel Rapp, \"Mother Nature\'s Vegetarian Feasts\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (241, 'Appetizers', 'Black Bean Soup (Veg Times)', '1 c Black beans 4 c Water 3 Bay leaves 4 Cloves 2 Onions, chopped 2 Garlic cloves 1/4 ts Dry mustard 1 1/2 ts Chili powder Salt to taste Add all ingredients except salt to boiling water. Simmer till tender. Puree. Add salt to taste & serve. \"Vegetarian Times Cookbook\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (242, 'Appetizers', 'Black-Eyed Pea Fritters', '1/2 lb Black-eyed peas, soaked 4 ea Garlic cloves, crushed 2 ts Salt 1 ts Black pepper 4 tb Water Oil for frying Lime juice to taste When peas have softened, rub off skins, soak an additional 30 minutes. Drain & rinse. In a food processor, process peas, garlic, salt & pepper. Add water while continuing to process. Add enough water to get a smooth, thick puree. Preheat oven to 250F. In a large skillet, heat 2 to 3 inches oil & fry 1 tb of the batter till its golden brown. Repeat till all the batter has been fried in this way. Keep in oven to keep hot. Serve piping hot, sprinkled with salt & lime juice. Randelman & Schwartz, \"Memories of a Cuban Kitchen\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (243, 'Appetizers', 'Black-Eyed Peas & Rice Salad', '3 c Hot cooked (boiled) rice 1 1/2 c Cooked black-eyed peas 1 tb Dijon-style mustard 1 ts Salt (or to taste) Freshly ground pepper 3 tb Red wine vinegar 3/4 c Extra-virgin olive oil 1 md Onion, minced 1 ea Garlic clove, minced 1 lg Carrot, peeled and grated 1/4 c Minced chives or parsley 1 ea Head of radicchio -=OR=- Boston lettuce -(for garnish) Can be prepared a day ahead and stored in the refrigerator. Allow it to come to room temperature before serving. Cook the rice and the peas in advance. VINAIGRETTE: Whisk the mustard, salt, pepper and vinegar until dissolved. Drizzle in the oil while whisking. Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated. Mix in the onion, garlic, carrot and chives or parsley. Bring to room temperature before serving. Serve surrounded with radicchio or lettuce.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (244, 'Appetizers', 'Bleu Cheese Balls', '| Ingredients | | | 8 | ounces | cream cheese, softened | | | 2 | ounces | bleu cheese | | | 3 | tablespooons | celery, chopped | | | 1/4 | cup | onion, chopped | | | 2 | tablespoon | parsley, dried | | | 2 | tablespoons | chives, dried (optional) | | | 1 | | pecans or walnuts, chopped for rolling | | | | | |
Directions:
| Mix all ingredients; form into balls. Roll in chopped pecans or walnuts; chill.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (245, 'Appetizers', 'Bleu Cheese Spread with Figs', '6 oz Bleu cheese, crumbled 6 oz Cream cheese 1/4 c Dry white wine 1/2 ts Worcestershire sauce 1/2 ts Paprika 1/4 ts Garlic powder 3 dr Hot pepper sauce Paprika Parsley California dried figs -- sliced in rounds Crackers In food processor or mixing bowl, blend cheeses. Blend in wine, worcestershire sauce, paprika, garlic powder and hot pepper sauce. If made ahead of time, refrigerate and bring to room temperature when ready to serve. Sprinkle with paprika and garnish with parsley. Serve with fig slices and crackers. Source: CALIFORNIA FIGS The Fabulous Fitness Fruit Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (246, 'Appetizers', 'Blini with Three Caviars', '2 1/2 tb Sugar 2 c Milk 2 tb Unsalted butter, melted, Plus additional for brushing -the griddle 1 c Buckwheat flour (available -at natural foods stores and Specialty foods shops) 1 c All-purpose flour 1 ts Salt 2 lg Eggs, separated 3/4 c Well-chilled heavy cream (Buckwheat Yeast Pancakes With Three Caviars) from 1989 a 1/4-ounce package (2 1/2 teaspoons) active dry yeast about 2 cups sour cream as an accompaniment about 4 ounces each black caviar, golden caviar, and salmon roe In a large bowl proof the yeast with 1/2 tablespoon of the sugar in 1/3 cup lukewarm water for 10 minutes, or until it is foamy. Stir in 1 cup of the milk, heated to lukewarm, the remaining 2 tablespoons sugar, 2 tablespoons of the butter, and the buckwheat flour, beat the batter for 1 minute, and let it rise, covered with plastic wrap, in a warm place for 2 hours or chill it, covered tightly, overnight. (Chilling overnight produces a tangier flavor. Let the batter come to room temperature before continuing with the recipe.) Stir in the remaining 1 cup milk, heated to lukewarm, the all-purpose flour, the salt, and the yolks, beat the mixture for 1 minute, and let it rise, covered with the plastic wrap, in a warm place for 1 hour, or until it is double in bulk and bubbly. In a bowl beat the cream until it holds soft peaks and fold it into the batter. In a metal bowl beat the egg whites until they just hold stiff peaks and fold them into the batter gently but thoroughly. Heat a griddle or large skillet over moderate heat until it is hot, brush it lightly with the additional melted butter, and spoon tablespoons of the batter onto the griddle, spreading them to form 3-inch rounds. Cook the blini for 1 minute on each side, or until the undersides are golden. Transfer the blini as they are cooked to a platter and keep them warm, covered with a kitchen towel. Make blini with the remaining batter in the same manner, brushing the griddle lightly with the butter as necessary. The blini may be made 2 days in advance and kept covered and chilled. Reheat the blini, covered with foil, in a 350~ F. oven for 10 to 15 minutes, or until they are warm, or microwave them on a microwave-safe platter, covered with microwave-safe plastic wrap, at high power (100%) for 2 minutes, or until they are warm. Arrange 3 or 4 blini on each of 18 small plates, top them with some of the sour cream, and arrange some of the caviar decoratively on the sour cream. Serves 18 with blini to spare. Source: Gourmet magazine, January 1991 - favorite recipes from old issues
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INSERT INTO `RECIPES_PRO_NEW` VALUES (247, 'Appetizers', 'Bloomin\' Sauce and Dip', '8 oz Sour cream 8 oz Picante sauce (Pace medium -or hot) 8 oz Cream cheese (room -temperature so it is soft) Garlic (to taste) Lawry\'s Seasoned Salt (to -taste) Mix and put in refrigerator to thicken for a day.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (248, 'Appetizers', 'Blue Cheese & Walnuts', '1 c Walnuts 1 c Crumbled blue cheese 1 Egg beaten with 1 tb water Just chop 1 cup of walnuts (depending on the size of brie you need to cover) and stir into 1 cup crumbled blue cheese. Press onto the top of the brie and carefully wrap a sheet of thawed puff pastry dough (Roll out to size needed). Use fingers wet with cold water to seal underside of pastry. Cut off excess to make cut-outs and adhere to top of brie with a little cold water. I refrigerate my brie at this point until I\'m ready to bake. Remove from fridge, Brush w/egg wash (1 egg beaten with a Tbsp. cold water) and bake on a cookie sheet covered with baking parchment in a 375 degree oven for about 20 minutes until golden. (Parchment makes it simple to transfer brie to serving dish.) Let Baked Brie stand for 20-30 Min. before cutting to let it firm up a little.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (249, 'Appetizers', 'Blue Cheese Stuffed Mushrooms', '20 lg Fresh mushrooms 2 tb Butter or margarine 1/4 c Finely chopped red pepper 1/2 c Heavy cream 1/3 c Crumbled blue cheese 1 1/2 c Cooked rice 1 tb Minced fresh basil 1/8 ts Ground white pepper Clean mushrooms with damp paper towel. Remove mushroom stems; finely chop stems and set aside. Saute mushroom caps in butter in skillet until almost tender; drain on paper towels. Saute mushroom stems and red pepper in skillet. Add cream; bring to a boil. Reduce heat and add cheese; cook until melted. Stir in rice, basil, and pepper; cook until thoroughly heated. Spoon rice mixture into mushroom caps. Place mushroom caps in greased shallow baking pan. Cover and bake at 350 F for 10 minutes or until tender. Drain on paper towels. Garnish stuffed mushrooms with basil. Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (250, 'Appetizers', 'Blue Cheese, Hazelnut and Herb Terrine', 'Radicchio leaves 58 1/3 g Creamy blue cheese 91 2/3 g Greek strained yogurt 1/3 tb Mayonnaise 1 ts Gelozone 16 2/3 g Toasted ground hazelnuts 2/3 Hard boiled eggs 2 tb Fresh mixed herbs ---------------------------SUGGESTIONS FOR HERBS--------------------------- Parsley Coriander Chives 3/16 ts Paprika Seasoning 1 Trim the stalks from the radicchio and use the leaves to line a 110g (for two servings) loaf tin. 2 Mash the blue cheese with the yogurt and mayonnaise and warm gently. In a separate pan, whisk the Gelozone into two tablespoons of water and bring almost to the boil. 3 Fold into the cheese mixture. Add the nuts, eggs, herbs, paprika and seasoning. Mix well and transfer to the loaf tin. 4 Fold over the radicchio leaves and chill until set. Carefully turn out of the tin, slice and serve.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (251, 'Appetizers', 'Blue Cornmeal Crepes', '1/4 c All-purpose flour 1 ts Salt 1/4 c Blue corn meal 4 Eggs 1 c Milk 2 oz Clarified butter Mix dry ingredients and add to the wet ingredients. Let stand 1/2 hour. Using non-stick pan with 1 ounce of liquid, roll around the pan until the edges turn brown. Flip over and cook for 5 seconds. Remove from the pan and fill with favorite stuffing--salsa, crabmeat, etc.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (252, 'Appetizers', 'Blue Crab Cakes with Cayenne Mayonnaise', '1 Stalk celery; finely chopped 1 bn Green onions; finely chopped 1 bn Parsley; finely chopped 1 Egg 1 tb Dijon mustard 3/4 c Mayonnaise 2 Lemons, juiced 1/2 ts Salt 1/2 ts Pepper 4 1/2 oz Carr\'s Water Biscuits - ground 1 lb Blue Crab meat 4 tb Butter (or as needed) -----------------------------CAYENNE MAYONNAISE----------------------------- 1 Red bell pepper, roasted - peeled and seeded 2 Egg yolks 1 tb White wine vinegar 1 Lemon, juiced 1 1/2 ts Capers 6 Garlic cloves 8 Anchovy fillets 1 1/2 ts Cayenne pepper 1 c Salad oil Salt (to taste) In a medium bowl place the celery, green onions, parsley, egg, mustard, mayonnaise, and lemon juice. Mix the ingredients together well. Add the salt, pepper, and ground biscuits. Gently mix the ingredients together with your hands so that they are well combined. Carefully fold the crab meat into the mixture. Let the mixture sit for 1/2 hour in the refrigerator. For the mixture into patties. In a large skillet place the butter and heat it on medium until it has melted. Saut‚ the crab cakes for 3 to 4 minutes on each side, or until they are golden brown. For CAYENNE MAYONNAISE: In a blender place the roasted red bell pepper, egg yolks, white wine vinegar, lemon juice, capers, garlic, anchovy fillets, and cayenne pepper. Blend the ingredients together so that they are smooth. With the blender still running, slowly dribble in the salad oil so that a mayonnaise is formed. Correct the seasoning with the salt (and more lemon juice) if necessary. Serve the crab cakes with the Cayenne Mayonnaise and lemon wedges. ---
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INSERT INTO `RECIPES_PRO_NEW` VALUES (253, 'Appetizers', 'Boiled Pot-Stickers (Shwei Jow)', '----------------------------------FILLING---------------------------------- 8 oz Regular or firm tofu 2 tb Black mushrooms, minced -(OR Shiitake mushrooms) -- (presoaked) 2 tb Presoaked minced tree ear 1 tb Dried lily buds, minced -- (presoaked) 1 tb Green onion, minced 1/2 ts Salt 2 1/4 ts Soy sauce 2 1/4 ts Sesame oil ----------------------------------WRAPPERS---------------------------------- 1 c All-purpose flour 1/4 c Water -------------------------------DIPPING SAUCE------------------------------- Soy sauce Vinegar Mushroom soaking liquid -OR- water Sesame oil (optional) Chile oil (optional) Mash the tofu to yield about 3/4 cup. To make the filling, combine mashed tofu with the minced ingredients, salt, soy sauce, and sesame oil. To make the wrappers, mix flour and water by hand, kneading just enough to make a ball of dough. Cover and let rest for at least an hour. Place on a lightly floured board, and knead for 2 minutes or so. With palms of your hands, roll it into a long, cylindrical shape, 12 inches inches long, 1 inch in diameter. Cut crosswise into 1/2-inch pieces; you will have 24. If your climate is dry, keep the dough covered. Shape these, cut-side up, into a round shape. Flatten them with the palm or heel of your hand on a flour-dusted board. With a pastry roller, small rolling pin, piece of dowel, or even an empty jar -- all of these should be wielded under the palm of your hand -- roll each into a round wrapper, 3 inches in diameter, thicker in the center, thinner toward the edge. This is easily done by rolling the pastry roller from the edge of the piece of dough to the center, and back again, turning the dough counterclockwise a little with your left hand after each roll. Continue all the way around several times, also turning the dough over once or twice, until you have a thin, 3-inch wrapper. To assemble, place 1-1/2 teaspoons filling (or as much as the wrapper will hold) in an elongated mound in the center of each wrapper; fold the dough over the filling so that the edges meet. Press the edges together for a tight seal, at the same time making four or five tiny pleats, pinched tightly flush with the edge. Be sure that it is completely sealed to keep the water out and the filling in. (With commecial wrappers, it may be necessary to moisten half of the inside edge first to get a seal.) Bring 4 cups water to the boil in a pot. Immerse eight dumplings at a time for 3 minutes (add an extra minute if frozen -- do not defrost them first). Lest they break open, add a little water to slow the boil whenever it becomes too rapid. Stir occasionally in case some of them stick to the bottom (true to their name). After 3 minutes, remove the dumplings with a slotted spoon. Cook the remaining two batches in the same way. Serve hot, accompanied by small dipping saucers of soy sauce and vinegar (cider or Chinese dark), mixed in roughly equal proportions, or to taste, and thinned with water or mushroom liquid if too strong; add perhaps a drop of sesame and/or chile oil. Some people like to add a little crushed garlic, minced green onion, and/or gingerroot. Advance preparation: These can be assembled ahead and frozen. Do not defrost before cooking.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (254, 'Appetizers', 'Bombay Cashews', '2 tb Coriander seeds 2 tb Cumin seeds 3 tb Avocado or almond oil 1 tb Hot paprika 1/2 tb Freshly ground black pepper 1/2 ts Nutmeg 1/2 ts Cinnamon 1 ts Salt 4 c Raw cashew halves Preheat oven to 375F. Grind spice seeds in a grinder & place in a large pan. Add oil & remaining seasonings & stir to mix. Pour in nuts & coat well with seasonings. Divide nuts into 2 batches & spread on a greased cookie sheet. Bake fro 20 minutes, stirring every 5 minutes, until golden. Serve warm or at room temperature. Cool completely before storing in an airtight container. Will keep about 2 weeks.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (255, 'Appetizers', 'Bombay Nut \'N\' Raisin Mix', '2/3 c Thin pretzel sticks 3 tb Butter 1 Garlic clove, crushed 1/3 c Unblanched almonds 1/3 c Pine nuts 1/3 c Unsalted cashews 1 ts Worcestershire sauce 1 ts Curry powder 1/2 ts Hot chili powder 1/3 c Seedless raisins 1/4 ts Salt Break pretzels into 1\" sticks. Melt butter in a skillet. Add garlic in butter, then stir in almonds, pine nuts and cashews. Add Worcestershire sauce, curry powder and chili powder and mix well. Stir in pretzels and cook gently over medium heat 3-4 minutes, stirring frequently. Remove from heat. Add raisins and salt; mix well. Turn mixture into a serving dish and cool. Makes about 2 cups.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (256, 'Appetizers', 'Bombay Nut and Raisin Mix', '2/3 c Thin pretzel sticks 3 tb Butter 1 Garlic clove, crushed 1/3 c Unblanched almonds 1/3 c Pine nuts 1/3 c Unsalted cashews 1 ts Worcestershire sauce 1 ts Curry powder 1/2 ts Hot chili powder 1/3 c Seedless raisins 1/4 ts Salt Break pretzels into 1\" sticks. Melt butter in a skillet. Add garlic in butter, then stir in almonds, pine nuts and cashews. Add Worcestershire sauce, curry powder and chili powder and mix well. Stir in pretzels and cook gently over medium heat 3-4 minutes, stirring frequently. Remove from heat. Add raisins and salt; mix well. Turn mixture into a serving dish and cool. Makes about 2 cups.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (257, 'Appetizers', 'Bonda with Instant Mashed Potato', '1 md Onion 2 c Potato buds 1 1/2 c Peas and Carrots 2 Green Chillies 1 ts Lemon Juice 1 c Gram flour 1/2 ts Mustard seed pn Turmeric 1/2 ts Baking powder 1/4 Inch Ginger 1 sm Bunch Coriander leaves 2 ts Salt Oil The filling is prepared as follows: 1. Mix potato buds and 1/2 tsp of salt with 1 cup of hot water 2. Chop ginger, chillies, coriander leaves, and onion finely 3. Heat oil (about 5 table spoons) and add mustard seeds 4. Add chopped ingredients and fry till onions are brown 5. Add carrots, peas, turmeric and 1 tsp of salt and cook on low heat for about 10 minutes. 6. Add potato (now mashed) and fry for 5 minutes. 7. Remove from heat and add lemon juice and let it cool The batter is prepared as follows: Combine gram flour, 3 tbsps of oil, 3/4 cup water, 1/2 tsp salt, the baking powder and mix thoroughly After batter is prepared, make small balls out of the filling and roll them in the batter. Then fry in hot oil. You will get about 20-30 small bondas. Recipe By : Somesh Rao
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INSERT INTO `RECIPES_PRO_NEW` VALUES (258, 'Appetizers', 'Boolawnee ( Fried Leek Pastries )', '-----------------------------------PASTRY----------------------------------- 2 c Plain flour 1/2 ts Salt 2/3 c Cold water --------------------------------LEEK FILLING-------------------------------- 2 Leeks (2 leeks=3 c chopped) 2 ts Salt 1/4 ts Hot chili pepper 3 ts Oil ---------------------------------TO FINISH--------------------------------- Oil for deep frying Sift flour and salt into a bowl, make a well in the centre and add water. Mix to a firm dough and knead for 5 minutes until elastic, dusting with more flour if necessary. Wrap in plastic film and leave to rest for 30 minutes. Cut most of the green tops from leeks, halve lengthwise and rinse well to remove all traces of soil between leaves. Remove roots and dry leeks with paper towels. Place flat on board, cut along length at 5 mm (1/4 inch) intervals than across to dice. Measure in cup measure a');
INSERT INTO `RECIPES_PRO_NEW` VALUES (259, 'Appetizers', 'Borani Bademjan - Eggplant Salad', ' 2 lg Oval eggplants (12 oz each) Salt 1/2 c Oil 2 c Drained yogurt 2 Garlic cloves; crushed Salt Freshly ground black pepper Chopped walnuts, optional -(to garnish) Cut eggplants in half lengthwise, then slice 5 mm (1/4 inch) thick. Spinkle slices liberally with salt (stack if necessary) and leave for 30 minutes. Rinse and dry with paper towels. Heat half the oil in a large frying pan and fry eggplant until golden brown on each side. Drain on paper towels. Add more oil to pan as required. Blend yoghurt with salt to taste and the crushed garlic. Place a layer of cooled eggplant in serving dish, overlapping slices a little. Season with pepper and spread some yogurt on top. Repeat, finishing with a layer of yoghurt. Cover and chill. Serve garnished with chopped walnuts if desired.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (260, 'Appetizers', 'Borscht (Beet Soup)', '1 lb To 1 1/2 lb beets 1 qt Water 1 1/2 t Salt 1/4 t Pepper 2 T Sugar 1/3 c Lemon juice Commercial sour cream 1. Wash, scrape and coarsely grate beets. 2. Place beets, water, salt, pepper, sugar and lemon juice in a deep, 2-quart, heat-resistant, non-metallic casserole. 3. Heat, covered, in Microwave Oven 10 to 12 minutes or until beets are tender. 4. Chill soup several hours or overnight. 5. Serve cold, garnished with dollops of sour cream.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (261, 'Appetizers', 'Botana Peanuts', '2 tb Salad oil 1 tb Worcestershire 2 Egg whites 2 lb Unsalted peanuts 3 To 5 T. cayenne pepper With salad oil, grease two 15x10x1\" jelly roll pans. Preheat oven to 250. In a large bowl beat egg whites until soft peaks form. Fold in cayenne and Worcestershire. Add peanuts and toss until evenly coated. Spread half the peanuts into each pan. Bake 45 minutes, stirring every 15 minutes. Cool on wire rack.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (262, 'Appetizers', 'Bourbon Pate', 'Jim Vorheis 10 1/2 oz Beef broth 4 oz Can Sell\'s or other good -quality pate 3 oz Cream cheese 2 ts Unflavored gelatin 1/2 c Cold water 1/2 c Bourbon Mix cream cheese and pate and spread in bottom of 3 cup mold. Chill. Dissolve gelatin in cold water. Heat beef broth and combine with gelatin. When pate mixture is firm, pour gelatin on top. Chill. Unmold and serve with club crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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INSERT INTO `RECIPES_PRO_NEW` VALUES (263, 'Appetizers', 'Bourekakia Me Kremithakia Freska (Scallions In Filo)', 'Karen Mintzias 6 bn Scallions -(white part & 1\" green) -chopped, to make about 3 c. 1/2 c Olive oil 3/4 c Chopped fresh dill Salt Freshly ground black pepper 8 Filo pastry sheets; thawed 2 tb Sesame seeds Toss the chopped scallions in a bowl with 1 tablespoon olive oil, the chopped dill, salt and pepper. Remove 8 sheets of filo from the package. Reseal package and refrigerate it. Cover the filo you are using with a damp dish towel, well wrung out, and try to work hastily, as the pastry sheet have a tendency to dry out. Lay out one sheet of filo and brush thoroughly with olive oil. Lay a second sheet over the first, and brush again with olive oil. Leaving a margin of 1 inch down one short side of the filo, sprinkle one-fourth of the scallion mixture in a strip. Roll up from the same side, to make a long tube, packing the ends well. Place on a greased baking sheet. Repeat this procedure three more times. Cut each tube diagonally into four sections, brush with olive oil, and sprinkle the tops with sesame seeds. Bake in an oven preheated to 350 F until the tops are crisp and golden brown - about 30 minutes. They are good hot or cold. Source: Recipes from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (264, 'Appetizers', 'Braised Pork-Filled Cucumbers', '----------------------------------FILLING---------------------------------- 3/4 lb Lean ground pork, or beef 1 tb Soy sauce 1 tb Dry sherry 2 ts Sesame oil 1 ts Sugar 1 ts Cornstarch -----------------------------------SAUCE----------------------------------- 1/3 c Chicken broth 2 tb Soy sauce 2 tb Dry sherry 1 ts Sugar ----------------------------OTHER, BUT NECESSARY---------------------------- 2 lg Cucumbers Cornstarch, for coating 2 ts Cornstarch mixed with 2 ts -water Preperation: Combine filling ingredients in a bowl; mix well. Set aside for 30 minutes. Combine sauce ingredients in a bowl and set aside. Peel cucumbers if desired. Cut cucumbers crosswise into 1-inch thick sections; remove center of each section. Spoon about 1 level tablespoon of filling into each section. Lightly coat with cornstarch, shaking off excess. Set aside. Cooking: Set wok in a ring stand and add oil to a depth of 1 1/2 to 2 inches. Place over high heat until oil reaches 360 to 375 degrees F. Add cucumber sections, a few at a time, and deep fry for 2 minutes. Lift out and drain on paper towels. Cook remaining cucumber. Place fried cucumber sections in a wide frying pan with a nonstick finish. Pour in sauce and bring to a boil. Reduce heat, cover, and simmer for 8 to 10 minutes. Add corn starch solution and cook, stirring, until sauce boils and thickens. Arrange on a serving platter and serve hot. Serves 4 as a Main dish, but also makes a nice hors d\'oeuvre for more.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (265, 'Appetizers', 'Bran Muffins Ii', '2 1/4 c Whole bran 1 c Buttermilk 1/3 c Dark molasses 1/4 c Firm packed dark brown sugar 1 c Sifted all-purpose flour 1 ts Baking powder 1 ts Baking soda 1 ts Salt 1/2 c Dark seedless raisins (opt) 1 Egg, slightly beaten 1/4 c Vegetable shortening, melted 1. Mix bran, buttermilk, molasses and brown sugar in a small bowl, let stand until all liquid is absorbed. 2. Sift flour, baking powder, baking soda and salt into large bowl. Stir in raisins, if desired. 3. Stir egg and melted shortening into bran mixture. Add bran-egg mixture all at once into flour mixture. Stir lightly with a fork until evenly moist. 4. Spoon batter into heat-resistant plastic coffee cup holders that have been lined with paper muffin liners. Fill muffin cups 1/2 full. 5. Place 6 muffins at a time around the outside edge of the turn- table, leaving the center of the turntable empty. Heat, uncovered, in Microwave Oven 3 minutes, or until muffins test done with a toothpick. 6. Repeat with remaining muffin batter. Makes 12 muffins
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INSERT INTO `RECIPES_PRO_NEW` VALUES (266, 'Appetizers', 'Brandied Cheddar Spread', '1 lb Sharp cheddar cheese 1/3 c Brandy 3 T Butter (room temp) 2 T Heavy cream 1 Dash nutmeg 1 Dash cayenne pepper Put the cheese through a meat grinder, food processor and etc. using the finest blade. Combine the cheese in a mixing bowl with all other ingredients. Mix well. Chill in the refrigerator. Remove from the refrigerator about a half-hour before serving so the cheese may be spread easily. A good bourbon may be substituted for brandy with excellent results. Makes about two cups.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (267, 'Appetizers', 'Brandied Tomato Gravy', '1 cn Tomatoes(8oz) 4 tb Butter or margarine 2 tb Flour,all-purpose 1 cn Beef broth(14oz) 1 tb Brandy 1/2 ts Meat-extract paste 1/4 ts Salt 1. Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside. 2. In 1-quart saucepan over medium heat, melt butter or margarine. Stir in flour; cook 1 minute. 3. Gradually stir in beef broth, tomato liquid and tomatoes, brandy, meat-extract paste and salt; cook, stirring until gravy thickens and boils. NOTE: Meat-extract paste is an extract of meat, concentrated to a paste, with seasoning added and packed in a jar. It is available in most supermarkets.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (268, 'Appetizers', 'Brandy Cheese Ball', '| Ingredients | | | 4 | oz | blue cheese, soft, crumbled | | | 8 | oz | cream cheese, softened | | | 2 | tablespoon | parsley, fresh, chopped | | | 2 | tablespoon | brandy or cognac | | | 1 | each | garlic clove, finely chopped | | | 1/3 | cup | sesame seed, toasted | | | | | |
Directions:
| Beat blue cheese, cream cheese, parsley, brandy and garlic in small bowl on low speed until smooth. Cover and refrigerate about 6 hours or until firm. Just before serving, shape cheese mixture into a ball and roll in sesame seed. Garnish with chopped parsley if desired.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (269, 'Appetizers', 'Braunschweiger Spread', '1 1/2 lb Braunschweiger Onion, diced 2 tb Pickle juice 1 1/2 pk Cream cheese 4 Sweet pickles, diced 3 tb Salad dressing 1/2 pk Cream cheese Salad dressing Milk Mix all ingredients for Braunschweiger with electric mixer; form into a ball. Chill for 1 hour. Frosting: Cream cheese together with small amount of milk and salad dressing to spreading consistency. Spread over ball and chill for 24 hours. Serve with crackers. Randy Rigg
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INSERT INTO `RECIPES_PRO_NEW` VALUES (270, 'Appetizers', 'Breaded Parmesan chicken wings', '16809&url=http%3A%2F%2Fwww.recipeland.com%2Frecipe%2F48847%2F&ad_type=text_image&cc=210&u_h=768&u_w=1280&u_ah=742&u_aw=1280&u_cd=32&u_tz=-360&u_his=77&u_java=true\" />| Ingredients | | | 1/2 | cup | parmesan cheese | | | 1/2 | cup | bread crumbs | | | 1 | teaspoon | parsley flakes | | | 1 | teaspoon | paprika | | | 1/2 | teaspoon | thyme | | | 1 | teaspoon | salt | | | 1/2 | teaspoon | pepper | | | 1/4 | teaspoon | garlic powder | | | 2 | lbs | chicken wings, separated at joint, tips removed | | | 1/2 | cup | butter, melted (or margarine) | | | | | |
Directions:
| Combine cheese, bread crumbs, parsley, thyme, salt, pepper, and garlic powder in plastic freezer bag. Dip each piece in melted butter or margarine and place in bag. Do 4 or 5 pieces at a time. Shake until wings are completely coated. Place coated wings on foil lined baking sheet. Lightly coat foil with cooking spray.
Bake in 360 F oven for 45 min turning wings once.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (271, 'Appetizers', 'Brilliant Beet Dip', '1 lb Beets; soft cooked, peeled - and cut into chunks 4 oz Soft tofu; drained 1 tb Apple cider vinegar -(Or more, to taste) 2 tb Minced shallots 1/2 ts Dry mustard 1/2 ts Dried thyme 1/2 ts Dried tarragon Puree ingredients (using 1 tablespoon vinegar) in a food processor or blender until smooth. Adjust seasonings, adding more vinegar and salt to taste. Serve immediately or refrigerate in tightly sealed container for up to 3 days. Makes about 2 cups. Source: Lorna Sass, Cooking From An Ecological Kitchen (William Morrow)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (272, 'Appetizers', 'Broccoli and Blue Cheese In Prepared Puff', 'Prepared Pie Pastry 4 Eggs 1 lb Ricotta Cheese 1/2 lb Crumbled Bleu Cheese 4 c Cooked Broccoli Florets Preheat oven to 400?F for 10 minutes. Beat eggs until light. Mix in both cheeses, pepper and nutmeg until well mixed. Stir in broccoli. Set aside. Place prepared pie crust in 9\" quiche dish. Pour filling into crust. Bake 30 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (273, 'Appetizers', 'Broccoli and Mushroom Dip', '2 c Broccoli, chopped 1 tb Vegetable oil 1 ea Garlic clove 1/2 ea Onion, chopped 1/4 lb Mushrooms, chopped 3/4 c Cottage cheese, low fat 1/4 c Yogurt, low fat plain 1 pn Salt, pepper Cook broccoli just until tender-crisp, (3 minutes). Drain and put under cold water. In nonstick skillet, heat oil over medium heat; add garlic, onion and mushrooms and cook, until onion is tender. Set aside. In blender, combine cottage cheese and yogurt; season with salt and pepper to taste. Process just until mixed. Cover and refrigerate. Makes 2 1/2 cups. Per T: 12 cal; .5 g fat; 0 cholesterol; 22 mg salt.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (274, 'Appetizers', 'Broccoli In Lemon Sauce', '20 oz Pk frozen broccoli spears 2 T Butter or margarine 1 T Flour 1/2 c Milk 1 t Grated lemon peel 1 T Lemon juice 1/4 t Salt 1/4 t Ground ginger 1. Cook broccoli in a shallow, heat-resistant, non- metallic, 1 1/2-quart baking dish. Drain and set aside. 2. In a small, heat-resistant, non-metallic bowl melt butter or margarine in Microwave Oven 30 seconds. 3. Blend in flour with a fork until smooth. Gradually stir in milk. Heat, uncovered, in Microwave Oven 1 minute or until thickened and smooth. 4. Gradually stir in lemon peel and juice so that the mixture does not curdle. Stir in salt and ginger until well blended. 5. Spoon sauce over drained broccoli spears. Heat, uncovered, in Microwave Oven 1 to 2 minutes or until heated through.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (275, 'Appetizers', 'Broccoli Quiche Or Canapes', '6 Bacon slices, cooked, -crumbled 4 Eggs 1/2 pt Heavy cream 1 ts Salt 2 tb Flour 1 c Cheddar cheese -- shredded 1 1/2 c Swiss cheese -- shredded 1/3 c Mayonnaise 1 Pkg Knorr asparagus soup -mix* -- dry 1 bn Broccoli -- cooked, chopped 1/3 c Green onions, including tops -chopped 1 Deep dish pie crust, for -quiche Pastry for 2 pie crusts, for -canapes *Note: Knorr leek soup mix makes a good substitute. The asparagus soup mix is difficult to find. If using the leek soup mix, reduce the amount of chopped green onions slightly. Mix filling together and pepper to taste. For quiche: Pour into pie shell and bake at 325F for approximately 60 minutes. Makes one large quiche. For canapes: Roll out pastry. Cut into rounds with cookie cutter. Place rounds in tiny muffin tins. (Choose cookie cutter size such that the pastry rises slightly above the top of the muffin tin.) Press pastry into tins slightly with a shot glass. Fill. Bake at 350F for 20 minutes. Makes about 90 canapes. Can be frozen.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (276, 'Appetizers', 'Broccoli-Mushroom Scallop', '1 1/2 lb Fresh broccoli, washed, -split and cut into 2-inch -pieces or 10 oz Pk frozen broccoli spears 2 T Butter or margarine 1 c Sliced fresh mushrooms or 4 oz Can sliced mushrooms, -drained 1 t Grated onion 2 T Flour 1/4 t Salt 1/8 t Pepper 1 c Milk 1 c Grated sharp Cheddar cheese Paprika 1. Heat fresh broccoli in a deep, 2 1/2-quart, heat-resistant, non-metallic casserole, covered, in Microwave Oven 8 to 9 minutes. (Note: If frozen broccoli spears are used, defrost and place in a shallow, 9-inch, heat-resistant, non-metallic baking dish.) 2. In a small, heat-resistant, non-metallic bowl, combine butter, mushrooms and onion. Heat, uncovered, in Microwave Oven 3 minutes. Stir occasionally. 3. Blend flour and seasonings into butter-mushroom mixture. Heat, uncovered, in Microwave Oven 3 minutes, stirring after 1 1/2 minutes. 4. Gradually add milk, stirring until mixture is smooth. Heat, uncovered, in Microwave Oven 3 minutes. Stir every minute. 5. Pour hot mushroom sauce over cooked broccoli. Sprinkle with 1 cup cheese and paprika. Heat, uncovered, 4 to 5 minutes or until cheese is melted.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (277, 'Appetizers', 'Broccoli-Spinach Spread', '1/4 c Extra-virgin olive oil 1 ts Whole cumin seeds 1/2 ts Crushed red pepper flakes 2 tb Fresh lime juice 1/2 ts Salt 1/4 ts Black pepper 1 lb Broccoli, cut into 1/4\" -- pieces, include stem 1/4 lb Fresh spinach 1/2 c Water 2 tb Grated coconut Heat oil in non-stick frying pan over medium-low heat. Add cumin & pepper flakes & fry for 1/2 minute. Stir in lime juice, salt, pepper, vegetables & water. Cover & simmer until the vegetables are reduced to a chunky puree (45 to 60 minutes). Stir occasionally. Immediately before serving, spread about 1 tb of mixture on poppy seeds crackers, (see recipe). Sprinkle with coconut.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (278, 'Appetizers', 'Broccomole (Vegan)', '1 1/2 c Broccoli stems; cooked -tough outer layers peeled o 1 1/2 tb Lemon juice; fresh-squeezed 1/4 ts Ground cumin 1/8 ts Garlic powder 1/2 Tomato; diced 1 Scallion; sliced 1 Green chili pepper; canned, Recipe by: The New McDougall Cookbook In a food processor, blend the broccoli stems withthe lemon juice, cumin, and garlic powder until completely smooth. Add the remaining ingredients and mix well by hand, but do not blend. Chill before serving for best flavor. 21 calories, 0.2 grams fat per 1/2 cup serving. : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?
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INSERT INTO `RECIPES_PRO_NEW` VALUES (279, 'Appetizers', 'Broiled Potato Skins', '4 Potatoes, lg 2 ts Margarine - or 2 ts Butter; sofftened 1 c Cheese Montery Jack - with Jalapeno Peppers 4 Bacon slices, crisp&crumbled Prick Potatoes with fork to allow steam to escape. Bake potatoes in 425F oven until tender, about 1 hour. Cool slightly Cut each potatoe lengthwise into halves, scoop out insides, leaving a 3/8 inch shell. Spread inside of shells with margarine or butter, sprinkle with salt. Cut each potatoe into six pieces, sprinkle with cheese and bacon. Set oven control to broil or 550F. Broil potatoe pieces about 5 inches from heat until cheese is melted, about 2 minutes. Makes 48 appetizers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (280, 'Appetizers', 'Broiled Seafood Canapes', '1 c Cooked seafood, flaked 6 sl White bread 1/4 c Butter 1/4 c Cheddar or 1/3 cup ketchup -or chili sauce American cheese, grated Toast bread on one side; trim off crusts and cut bread in half. Butter un toasted sides; cover with a layer of seafood, then ketchup and top with cheese. Place canapes on a baking sheet under the broiler. Broil until the cheese is melted and the canapes are heated through. Makes 12 canapes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (281, 'Appetizers', 'Bronzed Chicken Wings with Young Ginger', '2 lb Chicken wings 1/4 c Dark corn syrup 1/4 c Soy sauce 1 tb Corn oil 2 ts Minced fresh ginger 2 tb Dry sherry 1/4 lb Very small mushrooms 1/2 Sliced bamboo shoots 2 Green onions, cut in 2\" -pieces 1/2 c Chicken broth 1 tb Cornstarch 2 tb Water Source: MAINPOUL.ZIP Cut wing tips off chicken wings. Place in shallow baking dish. In small bowl, stir together corn syrup and soy sauce. Pour over chicken wings; toss to coat well. Marinate 30 minutes. Drain; reserve marinade. In large heavy skillet, heat corn oil over medium heat. Add chicken wings and ginger; stir fry 2 minutes. Stir in reserved marinade and sherry. Add mushrooms, bamboo shoots and green onions; stirring frequently, cook 2 minutes. Add chicken broth. Bring to boil. Reduce heat; cover and simmer 20 minutes or until tender. Remove chicken wings to serving platter, keep warm. Stir together cornstarch and water until smooth. Stir into skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute. Spoon over chicken wings. Makes 4 servings.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (282, 'Appetizers', 'Brunch Quiche', '1 (7-oz) or 1/2 lb pkg elbow -macaroni - 2 cup uncooked 6 sl To 8 sl bacon chopped 2 c Shredded american cheese 2 c Shredded monterey jack -cheese 2 c Soft bread cubes 1 md Onion finely chopped 1 sm Green bell pepper finely -chopped 4 Egg separated 2 c Milk 1 ts Salt 6 To 8 drop bottled hot pepper -sauce Red salsa (optional) Prepare elbow macaroni according to package directions; drain. In medium skillet, cook bacon until crisp; drain. In large bowl, combine macaroni, bacon, cheeses, bread cubes, onion and green pepper. In medium bowl, beat together egg yolks, milk, salt and hot pepper sauce. Add to macaroni mixture; mix well. In large bowl, beat egg whites until stiff. Fold into macaroni mixture. Put into buttered 12 inch quiche dish or a 13 x 9 inch baking dish. Place a shallow baking dish with 1-2 inches water on lowest rack of a 325 degree oven. Place quiche on center rack. Bake until set and knife inserted in center comes out clean, about 1 hour. Let stand 5 minutes before cutting. Garnish as desired. Serve with salsa. Refrigerate leftovers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (283, 'Appetizers', 'Brunswick Stew Ii', '2 lb Broiler-fryer chicken, to 3 lb Broiler-fryer chicken, -cut into serving pieces 2 c Water 6 Whole peppercorns 2 Bay leaves 2 t Salt 3 Ripe tomatoes, peeled and -cut into 8 wedges each 1 md Onion, thinly sliced 10 oz Frozen lima beans, thawed 10 oz Whole kernel corn, thawed 10 oz Frozen okra, thawed and -sliced into 1/2-inch pieces 1. Wash chicken and pat dry. 2. Place chicken, water, peppercorns, bay leaves and salt in a deep, 3-quart, heat-resistant, non-metallic casserole. Stir to combine. 3. Heat, covered, in Microwave Oven 10 minutes. Stir contents. Heat, covered, in Microwave Oven an additional 5 minutes. 4. If desired, remove chicken from bone and cut into 1-inch pieces. 5. Discard bay leaves and peppercorns. 6. Return chicken to broth and add remaining ingredients. 7. Heat, covered, in Microwave Oven 10 minutes. 8. Uncover and heat an additional 5 minutes or until chicken and vegetables are tender. 9. Serve in soup bowls.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (284, 'Appetizers', 'Bruschetta', '| Ingredients | | | 6 | sl | rustic, country style bread, cut 1/2 to 3/4 inch thick & halved | | | 2 | each | garlic cloves, lightly crushed | | | 1/4 | cup | olive oil | | | 1 | | salt | | | | | |
Directions:
| Grill or broil the bread on each side by setting the slices 4 to 6 inches from the heat source.
Rub each slice with a crushed garlic clove, letting it release its pungence & fragrant juices into the bread. Drizzle with the olive oil & sprinkle with the salt. Serve warm if you wish.
VARIATION: Bruschetta delle Marche. Sprinkle bits of fresh marjoram & grind fresh black pepper over the garlic bread.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (285, 'Appetizers', 'Bruschetta Romana Piccante (Spicy Roman Bruschetta)', '3/4 ts Red wine vinegar 1/4 c Olive oil 6 tb Parsley, chopped 3 tb Basil, chopped 1/2 ts Garlic, minced 1/8 ts Red pepper flakes -=OR=- 1 ea Red chili, minced 2 tb Fresh breadcrumbs, if needed 6 sl Italian country-style bread, -- cut 3/4\" to 1\" thick & -- halved 1 tb Olive oil Whisk together the vinegar & oil. Stir in the parsley & basil. Add the garlic & pepper flakes. Leave for 2 hours to let the flavours meld. If the mixture seems to thin, add the breadcrumbs. Grill or toast the bread slices. While they are still warm, brush with a little olive oil, spread with the bruschetta topping & serve.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (286, 'Appetizers', 'BUFFALO CHICKEN WINGS 2', '| Ingredients | | | 2 | pound | chicken wings | | | 1/2 | cup | butter 1 tb tabasco sauce | | | 1 | tablespoon | hot pepper sauce | | | | | |
Directions:
| Blue Cheese Dressing
Chilled celery Sticks
Fry up the chicken wings that have had the tips removed and cut in half at
the joint in 1/4 cup of butter until golden brown. Allow the wings to cool
before frying a second time, yes they are fried a second time so if you are
a calorie watcher you can stop now. They can be fried the first time a day
ahead. Before frying the second time mix the Tabasco and Hot Pepper sauce
with the melted butter. Fry the wings a second time in the HOT butter until
wings are heated. You need to use enough Tabasco and Hot Pepper sauce to
give the butter a reddish color. Serve with chilled celery sticks and blue
cheese dressing.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (287, 'Appetizers', 'BUFFALO CHICKEN WINGS III', '| Ingredients | | | 2 | pound | chicken wings | | | 1 | | salad oil | | | 1 | tablespoon | tabasco sauce | | | 1/4 | cup | melted butter 1 x celery sticks | | | 1 | | carrot sticks | | | 1 | | blue cheese dressing | | | | | |
Directions:
| Cut tips off wings and cut wing in half at the joint. In a 4 quart
saucepan, heat 2 inches of salad oil to 375oF. Lower wings into oil. Fry
chicken wings for 15 minutes or until very tender. Drain on paper towel.
Meanwhile, in a large bowl, stir together Tabasco Sauce and butter until
well blended. Add the chicken wings and toss gently to coat well. Serve
with blue cheese dressing, chilled celery sticks and chilled carrot sticks.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (288, 'Appetizers', 'Buffalo Chicken Wings #4', '1/2 c Miracle Whip 1/4 c Sour Cream 1/4 lb Blue Cheese 4 Ribs Celery 1 Small Onion 2 Cloves Garlic 1 tb Oil 1/2 Lemon 8 oz Tomato Sauce 1/4 c Tabasco Sauce 1/2 ts Salt 3 lb Chicken Wings Oil For Frying Combine Miracle Whip and sour cream. Crumble and stir in the blue cheese. Cut the celery into sticks. Chop onion and mince garlic. Cook onion in oil over medium heat until soft, about 2 minutes. Add the garlic and cook for one more minute. Squeeze in the juice from the lemon. Stir in tomato sauce, Tabasco and salt. Cook for 5 minutes. Remove wing tips and cut wings in half at the joint. Heat oil for deep frying to 375oF. Cook wings in hot oil until brown, about 8 minutes. Toss wings in tomato mixture. Serve with chilled celery sticks and blue cheese dressing.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (289, 'Appetizers', 'Buffalo Chicken Wings 1', '1/2 c Miracle Whip 1/4 c Sour Cream 1/4 lb Blue Cheese 4 Ribs Celery 1 Small Onion 2 Cloves Garlic 1 tb Oil 1/2 Lemon 8 oz Tomato Sauce 1/4 c Tabasco Sauce 1/2 ts Salt 3 lb Chicken Wings Oil For Frying Combine Miracle Whip and sour cream. Crumble and stir in the blue cheese. Cut the celery into sticks. Chop onion and mince garlic. Cook onion in oil over medium heat until soft, about 2 minutes. Add the garlic and cook for one more minute. Squeeze in the juice from the lemon. Stir in tomato sauce, Tabasco and salt. Cook for 5 minutes. Remove wing tips and cut wings in half at the joint. Heat oil for deep frying to 375oF. Cook wings in hot oil until brown, about 8 minutes. Toss wings in tomato mixture. Serve with chilled celery sticks and blue cheese dressing. posted by BUD
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INSERT INTO `RECIPES_PRO_NEW` VALUES (290, 'Appetizers', 'BUFFALO CHICKEN WINGS 5', '| Ingredients | | | 2 | pound | chicken wings | | | 1 | | tabasco sauce | | | 1/4 | pound | butter | | | 1 | | blue cheese dressing | | | 1 | | celery sticks, chilled | | | 1 | | carrot sticks, chilled | | | | | |
Directions:
| Remove tips from wings. Cut wings in half at the joint. Deep-fry in hot oil until golden, about 5 minutes or bake the wings in a 375 degree oven for 30-40 minutes until browned.
Melt butter and combine with tabasco sauce. Add whatever quantity of tabasco sauce suits your HOT button. Coat the wings with the HOT butter mixture and serve with blue cheese dressing and chilled celery and carrot sticks.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (291, 'Appetizers', 'Buffalo Chicken Wings w/ Blue Cheese Dipping Sauce', '6 tb Butter or margarine 1/4 c Hot pepper sauce Vegetable oil for frying 18 Chicken wings, disjointed, -tips discarded Dipping Sauce: 1/4 lb Blue cheese, Roquefort or -Gorgonzola 1/2 c Mayonnaise 1/2 c Sour cream 1 tb Lemon juice 1 tb Wine vinegar hot pepper sauce to taste Prep: 10 minutes Cook: 35 minutes Serves: 36 mini-drumsticks These spicy hot wings w/ cool, creamy dip are all the rage. Serve w/ plenty of ice-cold beer. 1. Melt butter in a small saucepan. Add hot sauce & remove from the heat. 2. In large frying pan or deep-fat fryer, heat 1\" of oil to 375?. Fry wings in batches w/o crowding until golden brown, 12 1/2 minutes. Drain on paper towels. 3. Brush wings w/ spicy butter & serve warm w/ Blue Cheese dipping sauce. BLUE CHEESE DIPPING SAUCE In small bowl, mash the blue cheese, leaving some small lumps. Whisk in the mayonnaise until blended. Add the remaining ingredients & whisk to blend well. Cover & refrigerate until serving time.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (292, 'Appetizers', 'Buffalo Chicken Wings with Blue Cheese Dipping Sauce', '10 x Minutes preparation time 35 x Minutes cook time -------------------------------CHICKEN WINGS------------------------------- 6 tb Butter 1/4 c Hot pepper sauce Vegetable oil; for frying 18 Chicken wings (about 3lb) -disjointed with tips discrd -------------------------BLUE CHEESE DIPPING SAUCE------------------------- 1/4 lb Blue cheese; roquefort or -gorgonzola 1/2 c Mayonnaise 1/2 c Sour cream 1 tb Lemon juice 1 tb Wine vinegar ds Hot pepper sauce 1. Melt butter in a small saucepan. Add hot sauce and remove from heat. 2. In large frying pan or deep-fat fryer, heat 1 inch of oil to 375F. Fry wings in batches without crowding until golden brown, 10 to 15 minutes. Drain on paper towels. 3. Brush wings with spicy butter and serve warm, with blue cheese dipping sauce. Sauce: In a small bowl, mash the blue cheese, leaving some clumps. Whisk in the mayonnaise until blended. Add remaining ingredients and whisk to blend well. Cover and refrigerate until serving time. From: 365 Ways to Cook Chicken
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INSERT INTO `RECIPES_PRO_NEW` VALUES (293, 'Appetizers', 'Buffalo Turkey Wings', '| Ingredients | | | 4 | each | turkey wings, about 5 lbs | | | 3/4 | cup | flour | | | 1/2 | teaspoon | salt | | | 1 | teaspoon | cayenne pepper | | | 1 | | vegetable oil | | | 6 | tablespoon | butter, melted | | | 2 | tablespoon | distilled white vinegar | | | 2 | tablespoon | hot red pepper sauce | | | | | |
Directions:
| Cut off wing tips; reserve for other use. Cut wing into 2 pieces at joint.
Combine flour, salt and cayenne pepper on a plate. Dust wings in flour mixture, shaking off excess. Heat 1-1/2 inches of oil in large skillet over medium heat. Add wings in single layer and fry, turning once, until browned, 10 minutes; drain on paper towels. Repeat with remaining wings.
Combine butter, vinegar, and hot pepper sauce. Place wings in a large baking pan; drizzle on sauce over wings. Bake in 375 oven, 1 hour, basting 4 or 5 times, turning once, until wings are browned.
Serves 4.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (294, 'Appetizers', 'Butterscotch Bars', '1/4 c Butter Flavor Crisco 1 pk Butterscotch Chips * - 12 ounce package 1 c Peanut Butter, creamy style 1/3 c Milk 2 c Graham Cracker crumbs 1 c Peanuts, salted, chopped 1 pk Chocolate Chips, semi-sweet - 6 ounce package 3 tb Butter Flavor Crisco Finely chopped Peanuts Preparation Time: 20 Minutes Bake Time: None * Peanut Butter chips may be substituted for the Butterscotch Chips. 1. Combine 1/4 cup Butter Flavor Crisco, butterscotch chips, peanut butter and milk in top of double boiler over hot water. Stir occasionally until mixture is melted and smooth. 2. Combine graham cracker crumbs and 1 cup chopped nuts in large bowl. Pour butterscotch mixture over crumbs. Stir until combined. 3. Spread mixture in ungreased 9x9x2 inch pan. ( Hint: If a 9x9x2 inch pan is not available, form a 9x9x2 inch tray by lining a 13x9x2 inch pan with aluminum foil. ) Refrigerate until firm. Cut into bars 3/4 x 1 3/4 inches. 4. Combine chocolate chips and 3 tablespoons Butter Flavor Crisco in top of double boiler over hot water. Stir occasionally until chocolate melts. 5. Place one bar at a time in melted chocolate. Turn with fork. Lift from chocolate on fork. Allow excess to drip off. Place on paper lined baking sheet. Sprinkle top with finely chopped nuts. Return to refrigerator to harden chocolate. Makes 5 1/5 to 6 dozen bars. Source: Butter Flavor Crisco Cookie Collection, page 16. Shared by: David Knight
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INSERT INTO `RECIPES_PRO_NEW` VALUES (295, 'Appetizers', 'Bye-Bye Birdy Curry Dip', '2 c Water 1 1/2 t Lemon Juice 1 ea Md Granny Smith Apple 1 c Mayonnaise 1 c Celery; Finely Diced 3/4 c Fresh Pineapple; Crushed, OR 8 1/4 oz Pineapple;Crushed,Drain Well 2 t Curry Powder 1/2 t Salt 1/4 t Black Pepper 1/2 c Cashews; Chopped 1/4 c Blue Cheese; Crumbled, * * Use Gorgonzola cheese if available otherwise any blue-veined cheese will do. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Mix the water and lemon juice in a small bowl. Slice the Granny Smith apple and put the slices into the lemon water to soak. Set aside. Put the mayonnaise into a serving bowl and add the celery, pineapple, curry powder, salt and pepper and blend well. Fold in the cashews. Remove the apple slices from the lemon water and dice. Stir into the mixture and then stir in the Gorgonzola cheese, blending well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Pita Triangles, Bread Chunks, Radishes, Scallions, Turnips, Bell Peppers
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INSERT INTO `RECIPES_PRO_NEW` VALUES (296, 'Appetizers', 'Byzantine Dolmathes (Stuffed Grapeleaves)', 'Karen Mintzias 1 Jar grapeleaves (or fresh) ----------------------------------FILLING---------------------------------- 2 tb Oil 1 lb Ground beef or lamb 2 Onions; chopped 1 Garlic clove; pressed 2 c Water 1/2 c Tomato sauce 1 c Rice 2 tb Chopped mint 2 tb Chopped parsley 1/2 ts Salt Pepper to taste 1/8 ts Cinnamon 1/2 c Currants 1/4 c Port wine (optional) 1/4 c Pine nuts or walnuts 2 c Water 1 Lemon (juice only) -----------------------------------SAUCE----------------------------------- 3 Eggs 2 Lemons (stained juice only) 1 c Hot broth If using canned grape leaves, rinse off brine by floating leaves in a basin of cold water. Prepare fresh vine leaves by pouring a cup of boiling water over them in a bowl. Drain. Spread 5 or 6 leaves out at a time on a flat surface. Lay leaf stem side up. Snip off stem with kitchen shears. MAKE FILLING: Heat oil in large frying pan. Fry meat, onions and garlic on medium heat for 5 minutes, mixing it as it cooks. Add water and remaining ingredients. Bring to a boil. Cover. Reduce heat to simmer and cook 10 minutes, until water is absorbed. Set aside until cool enough to handle. Put 1 teaspoon of filling near stem. Bring left side of leaf towards center, then bring right side towards center. They will not always meet. Pick up stem end of leaf, tucking in the filling. Roll away from you. It will be an oblong roll like a sausage. Line the bottom of a large skillet with 4 leaves. Place each roll so that the tucked under end is on the bottom. Arrange each roll snugly, one next to the other, until all the leaves (except 3), and filling are gone. Place these leaves flat on top of rolls. Place a flat dish on top of rolls also to prevent their unravelling during cooking. Add water and lemon juice. Bring to a boil. Cover. Reduce heat to simmer and cook 45 minutes. When done, remove pot from fire. Make Egg and Lemon Sauce and add to broth immediately or serve without sauce either cold as an appetizer or as a hot entree. EGG AND LEMON SAUCE: Beat eggs until thick and light yellow, at least 5 minutes, with an electric beater or 10 to 15 minutes by hand. Add juice slowly, beating all the while. Mix 1 cup hot broth into beaten eggs, stirring it in quickly with spoon (or wire whisk) so heat will not curdle the eggs. Cook over very low heat until thickened. From: \"The Complete Greek Cookbook\" by Theresa Karas Yianilos. Avenel Books, New York. Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (297, 'Appetizers', 'Cabbage & Dumpling Soup', '1/4 lb Frim tofu 4 tb Water 1 c Whole wheat flour 1/8 ts Black pepper 1/4 ts Salt 1/2 md Head cabbage 1 tb Corn oil 8 c Boiling water 1 ea Bay leaf 1 tb Soy sauce Chopped scallions Dumplings: Blend tofu with water till smooth. Sift dry ingredients. Stir in tofu mixture. Knead for 1 minute, form into 1/2\" balls & set aside. Soup: Mince core of cabbage & shred leaves finely. Heat oil in soup pot. Add cabbage & saute over medium heat til golden. Add water & bay leaf. Return to a boil, add dumplings, cover & simmer for 15 to 20 minutes. The dumplings should be floating on the top at this point. Remove bay leaf. Dilute soy sauce in a bit of the broth, add to the soup. Simmer for another 5 minutes. Serve, garnishing with scallions. Source Unknown
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INSERT INTO `RECIPES_PRO_NEW` VALUES (298, 'Appetizers', 'Caesar For Two', '1 Clove garlic, minced 1 Tin anchovies (millionares) 4 Bacon chopped 2 tb White vinegar ds Tabasco 2 Egg yolks 3 tb Parmesan cheese 1 Head romaine lettuce Croutons 2 tb Olive oil 2 tb Worcestershire 1/2 Lemon Capers Crush garlic in oil with fork in bowl. Add 1/2 can anchovies,capers & chop mince with oil. Separate egg yolks in small bowl and add to mixing bowl Add worcestershire sauce, lemon, tabasco, vinegar and bacon bits mix well. Let stand for 5 minutes. Toss salad and add croutons and cheese.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (299, 'Appetizers', 'Caesar Mayo Dip', '2 ea Anchovy Fillets 1 1/2 c Mayonnaise 1 t Dijon Mustard 2 tb Parmesan Cheese 1 t Worcestershire Sauce 1 tb Lemon Juice 1/4 t Black Pepper Chop and mash the anchovy fillets on a cutting board. Put in a bowl and blend in the mayonnaise. Add the remaining ingredients and blend well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Seafood, Deli Roast Beef Or Turkey, Radishes, Broccoli, Cauliflower, Snow Peas
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INSERT INTO `RECIPES_PRO_NEW` VALUES (300, 'Appetizers', 'Caesar Salad Dressing, Low Cal', '1/3 c Tofu 2 T Lemon juice 1 1/2 t Dijon mustard 1 ea Garlic clove, minced 1 t Anchovy paste, or anchovy 1/4 t Salt 2 T Parmesan cheese, grated 1 T Olive oil 1 pn Sugar, pinch 1 pn Pepper In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days. Makes 1/2 cup. Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (301, 'Appetizers', 'Cafe Kati\'s Mango Spring Rolls', 'Stephen Ceideburg 2 oz Thin rice vermicelli 8 Rice paper circles (8 1/2 -inches in diameter) 4 lg Lettuce leaves, ribs -removed, leaves halved -lengthwise 1 lg Carrot, shredded 2 Mangoes, peeled and sliced 1/2 c Fresh basil leaves 1/2 c Fresh mint leaves 4 oz Fresh bean sprouts (1 cup) Spicy Thai Vinaigrette -see recipe Soak vermicelli in 2 cups warm water for about 15 minutes. Drain and set aside. Dip sheet of rice paper in warm water (approximately 110 degrees) and transfer to work surface that is covered with a damp kitchen towel. Wait about 30 seconds or until wrapper is pliable. Place a lettuce leaf on the bottom two-thirds of the rice paper, leaving a 2-inch border of paper on the bottom. Place 2 tablespoons vermicelli, 1 tablespoon shredded carrots, 2 slices of mango, 1 tablespoon each of basil and mint, and 2 tablespoons bean sprouts on top of the lettuce. Fold up the bottom 2-inch border of rice paper over the filling. Fold upward again to enclose the filling. Fold in the right, then the left edges of the wrapper. Continue folding until a tight cylinder is formed. Transfer to a serving tray and cover with a damp paper towel. Continue filling and rolling until all ingredients are used up. Serve with Spicy Thai Vinaigrette as a dipping sauce. Note: If you are in a hurry, simply julienne all the filling ingredients; toss well to combine and use to fill the wrappers. Makes 8 spring rolls. S.F. Chronicle, 9/30/92. Posted by Stephen Ceideburg
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INSERT INTO `RECIPES_PRO_NEW` VALUES (302, 'Appetizers', 'Cajun Chicken Nuggets', '1 Env. Onion Soup Mix * 1/2 c Plain Dry Bread Crumbs 1 1/2 ts Chili Powder 1 ts Ground Cumin 1 ts Thyme Leaves 1/4 ts Red Pepper 2 lb Boneless Chicken Breasts ** Oil * You can use onion or onion-mushroom recipe soup mix in this recipe. ** Chicken breasts should be cut into 1-inch pieces. ~------------------------------------------------------ ~------------------ In large bowl, combine onion recipe soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well. In large skillet, heat 1/2-inch oil and cook chicken over medium heat, turning once, until done; drain on paper towels. Serve warm and if desired with assorted mustards. ~------------------------------------------------------ ~------------------ MICROWAVE DIRECTIONS: Prepare chicken as above. In 13 x 9-inch baking dish, arrange chicken, then drizzle with 2 to 3 T oil. Heat uncovered at High (Full Power) 6 minutes or until chicken is done, rearranging chicken once; drain on paper towels. Serve as above Makes about 5 dozen nuggets.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (303, 'Appetizers', 'Cajun Chicken Wings', '| Ingredients | | | 2 1/2 | pound | chicken wings; separated | | | 3/4 | cup | plain yogurt | | | 2/3 | cup | hot sauce, Louisiana style | | | 2 | teaspoon | garlic powder | | | 1 | cup | flour | | | 1/2 | cup | cajun seasoning | | | | | |
Directions:
| In a bowl, mix together yogurt, hot sauce and garlic. Add chicken and
marinate overnight in the refrigerator. The following day, mix together
flour and cajun seasonings in a bowl. Remove chicken from the marinade and
coat evenly in flour mixture. In a wok or deep fryer, heat oil to 370F.
This can be achieved by heating over medium high heat. Use enough oil to
cover 4 to 5 chicken wings at a time. Deep fry wings for approximately 8
minutes. Drain on paper towel. Serves 2 to 4
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INSERT INTO `RECIPES_PRO_NEW` VALUES (304, 'Appetizers', 'Cajun Shrimp', '| Ingredients | | | 1 | pound | shrimp, peeled, extra large | | | 1 | tablespoon | lime juice, fresh | | | 1/2 | teaspoon | garlic powder | | | 1/2 | teaspoon | onion powder | | | 1/4 | teaspoon | thyme | | | 1/4 | teaspoon | salt | | | 1/4 | teaspoon | red pepper | | | 1/8 | teaspoon | black pepper | | | 1 | | Lime wedges | | | | | |
Directions:
| Toss the shrimp with the lime juice in a bowl. Mix the garlic powder,
onion powder, thyme, salt, red pepper and black pepper in a small bowl.
Sprinkle over the shrimp and toss to coat well.
Spray a large skillet with non-stick cooking spray. Heat until hot.
Add the shrimp and cook for 3 minutes, or until the shrimp are pink,
stiring constantly. Spoon into a serving dish. Chill, covered, for 1 hour
or longer. Garnish with lime wedges.
Makes 15 servings.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (305, 'Appetizers', 'Cajun-Style Chicken Nuggets', '1 ea Env. Onion Soup Mix * 1/2 c Plain Dry Bread Crumbs 1 1/2 t Chili Powder 1 t Ground Cumin 1 t Thyme Leaves 1/4 t Red Pepper 2 lb Boneless Chicken Breasts ** 1 x Oil * You can use onion or onion-mushroom recipe soup mix in this recipe. ** Chicken breasts should be cut into 1-inch pieces. ~-------------------------------------------------------------------------- In large bowl, combine onion recipe soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well. In large skillet, heat 1/2-inch oil and cook chicken over medium heat, turning once, until done; drain on paper towels. Serve warm and if desired with assorted mustards. ~-------------------------------------------------------------------------- MICROWAVE DIRECTIONS: Prepare chicken as above. In 13 x 9-inch baking dish, arrange chicken, then drizzle with 2 to 3 T oil. Heat uncovered at High (Full Power) 6 minutes or until chicken is done, rearranging chicken once; drain on paper towels. Serve as above Makes about 5 dozen nuggets.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (306, 'Appetizers', 'Calamaria Parayemista', '1 kg Small squid 1/2 c Corn oil 1 md Onion; finely chopped 1/2 c Short-grain rice 1/2 c Tomato puree 1/4 c Water 1 sm Cinnamon stick 2 Cloves Salt Freshly ground black pepper 1/2 c Dry white wine Servings: 6 Select squid with hoods about 10-12 cm (4-5 inches) long. To clean squid, pull off head and attached tentacles. Cut out eyes and beak and discard. Clean dark skin from head and tentacles by pulling it off or rubbing off with a cloth dipped in coarse salt. Rinse, chop 3 to 4 into small pieces and keep aside. Remainder may be stored and fried later. Clean out hood (body) and remove transparent backbone from inside. Pull or rub off skin. Rinse well, drain and dry. Heat 1 tablespoon oil in a pan and gently fry onion until transparent. Stir in rice and stir over heat for 2 minutes. Add tomato puree, water, cinnamon stick, cloves, chopped squid, and salt and pepper to taste. Cover and simmer over low heat for 10 minutes or until liquid is absorbed. Remove cinnamon stick and cloves. Fill hoods with rice mixture, packing it in loosely as rice expands and hoods contract during cooking. Close top with wooden cocktail picks or sew with strong thread. Heat remaining oil in a deep pan and fry squid hoods until lightly coloured, turning them frequently. Reduce heat, add wine, cover and simmer gently on low heat for 1 hour or until squid is tender. Add a little water to pan if necessary during cooking. Serve hot or warm as a mezethaki (appetizer). Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1-86302 069 1
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INSERT INTO `RECIPES_PRO_NEW` VALUES (307, 'Appetizers', 'California Quesadillas', '4 ea 8-inch flour tortillas Butter; melted 1 Pear, firm, ripe -- (peeled, cored and diced) 8 oz Brie -- shredded or thinly sliced 1/4 c C');
INSERT INTO `RECIPES_PRO_NEW` VALUES (308, 'Appetizers', 'Camembert and Walnut Pate', ' 7 oz Camembert; rind removed 4 oz Cream cheese; cut in chunks -at room temperature 1 tb Lime juice, fresh 2 tb Finely chopped walnuts -toasted -Additional finely chopped -walnuts Blend Camembert in food processor until smooth. Gradually add cream cheese, processing until smooth after each addition. Add lime juice, process until smooth. Transfer mixture to bowl. Mix in 2 tb nuts. Season with salt and pepper. Spoon pate into 2 cup bowl. Sprinkle with additional chopped walnuts. Serve with toasted baguette slices and crudities like endives and red pepper strips. If Camembert is very strong, increase amount of cream cheese.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (309, 'Appetizers', 'Canadian Cheese Soup', '1 lg Potato, finely chopped 1 lg Onion, finely chopped 1/4 c Carrots, thinly sliced 1/4 c Finely chopped celery 1 c Water 2 c Chicken consomm‚ or 2 c Chicken broth 1 c Grated sharp Cheddar cheese 1/2 c Half and half 2 tb Chopped parsley 1. In a deep, 3-quart, heat-resistant, non-metallic casserole place 1 cup water, potatoes, onion, carrots and celery. Heat, covered, in Microwave Oven 8 minutes or until vegetables are tender. 2. Add remaining ingredients, except parsley, and heat, covered, 5 minutes or until soup bubbles and cheese has melted. Stir occasionally. 3. Serve garnished with chopped parsley.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (310, 'Appetizers', 'Candied Pecans', 'Jim Vorheis 1 ts Cold water 1 Egg white 1 lb Large pecan halves 1 c Sugar 1 ts Ground cinnamon 1 ts Salt Beat water and egg white until frothy. Mix well with pecans. Combine sugar, cinnamon and salt. Mix well with pecans. Spread on cookie sheet. Bake at 225 F for 1 hour. Stir occasionally. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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INSERT INTO `RECIPES_PRO_NEW` VALUES (311, 'Appetizers', 'Cantonese Fish Filling (Dim Sum--See Won Ton Skins)', '1 1/2 tb Sesame seed oil 1 Black or red pepper 1/2 lb Flounder filet, cubed 1 1/2 ts Chicken bouillon 2 Garlic, minced 1 1/2 tb Water 1/2 c Cabbage, chopped fine 1 ts Cornstarch 8 Scallions, chopped 2 qt Stock or water 4 Mushrooms, chopped 2 ts Lemon juice Servings: 24 1. Heat 1/2 ts sesame oil in wok over low heat. 2. Add flounder cubes and garlic and simmer for 5 minutes. Remove. 3. To wok add rest of oil and cabbage and scallions. Stir-fry three minutes. 4. Push veggies to side of wok. In center well add mushrooms and lemon juice. Stir-fry one minute. 5. Return flounder. Add pepper and bouillon. Blend. Simmer two minutes. 6. Mix cornstarch and water til blended well. 7. Add to flounder mixture in wok. Blend. Simmer til thickened. 8. Remove fish filling from wok to bowl. 9. Assemble won tons and boil.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (312, 'Appetizers', 'Cantonese Meatballs', '| Ingredients | | | 20 | oz | pineapple, chunks in syrup | | | 3 | tablespoon | brown sugar, packed | | | 5 | tablespoon | teriyaki sauce, divided | | | 1 | tablespoon | vinegar | | | 1 | tablespoon | catsup | | | 1 | pound | ground beef | | | 2 | tablespoon | minced onion | | | 2 | tablespoon | cornstarch | | | 1/4 | cup | water | | | | | |
Directions:
| Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoons
teriyaki sauce, vinegar and catsup; set aside. Mix beef with remaining 2
tablespoons teriyaki sauce and onion; shape into 20 meatballs. Brown
meatballs in large skillet; drain off excess fat. Pour syrup mixture over
meatballs; simmer 10 minutes, stirring occasionally. Dissolve cornstarch in
water; stir into skillet with pineapple. Cook and stir until sauce thickens
and pineapple is heated through.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (313, 'Appetizers', 'Capanata', '1 lg Eggplant in small cubes 2 tb Olive oil 3 Cloves minced garlic 4 Sliced onion 3/4 c Chopped celery Mushrooms (or broccoli) 3 tb Capers 12 Black olives (real ones) 6 Green olives 3 tb Wine vinegar 1 tb Sugar Salt & pepper 3 oz Tomato sauce Saute eggplant in 2T olive oil until soft - reserve Saute onion, garlic & celery Add remaining ingredients ((water if needed) simmer Real black olives are the ones that are black because they are ripe rather than being turned black with Ferrous Gluconate
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INSERT INTO `RECIPES_PRO_NEW` VALUES (314, 'Appetizers', 'Caponata I', '| Ingredients | | | 2 | pound | eggplant, cut into 1-inch cubes | | | 1/4 | cup | extra virgin olive oil, more, if necessary | | | 2 | each | garlic cloves, mashed | | | 1 | md | red onion, peeled cut in half, and sliced | | | 2 | cup | celery, sliced | | | 2 | cup | tomatoes, ripe paste eg. Roma, chopped | | | 3 | each | bay leaves, (or more) (break dried leaves in 2 or 3 pieces; finely chop leaves after, fresh removing petiole & midrib | | | 2 | tablespoon | red wine vinegar, or more to taste | | | 2 | tablespoon | capers, small or large ones chopped | | | 1/2 | cup | pitted kalamata olives, or other brine-cured olives coarsely chopped | | | 1 | | salt | | | 1 | | pepper, freshly ground | | | | | ---GARNISH--- | | | 1/4 | cup | basil, fresh sliced thinly at the last minute | | | 3 | tablespoon | pine nuts, toasted or chopped walnuts | | | 1 | | parsley, chopped fresh | | | | | |
Directions:
| Place the eggplant cubes in a colander and sprinkle them generously
with salt. Let stand at least 1/2 hour; rinse well under cold water,
drain, and pat dry with paper towels.
Heat 1/4 cup oil in a large heavy skillet over medium-high heat.
Gradually add the eggplant, stirring constantly. Add more oil as
needed to keep the eggplant from sticking.
As soon as all the eggplant is in the pan, gradually add the garlic,
onion and celery. Cook until hot through but not browned, keeping
the heat as high as possible. Stir in the tomatoes, bay leaves,
vinegar, capers, and olives. Mix well and lower the heat to simmer.
Cook for about 15 to 20 minutes, or until the eggplant is tender and
the flavor is well developed.
Season the caponata with salt, pepper, and additional vinegar as
needed. Add basil leaves, nuts, and parsley. Serve hot, at room
temperature, or chilled.
Variation: Add chopped anchovies, chunks of fish or shellfish, ham,
italian sausage, or other cooked meat to the vegetables in the last
few minutes of cooking time.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (315, 'Appetizers', 'Caramel Fondue', '14 oz Pack of caramels 1/3 c Water Melt in double boiler - stir frequently. Add dash of salt - pour into fondue pot. Serve apple chunks, marshmallow, or other fruits as dippers. Roll in chopped nuts after dipping. Source: My recipe Box Courtesy of: Joann Pierce
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INSERT INTO `RECIPES_PRO_NEW` VALUES (316, 'Appetizers', 'Caraway Cheese Crisps', '1 1/2 c All-purpose flour 1/2 c Butter, softened 1/2 ts Caraway seeds 1/4 ts Salt 3/4 lb Cheddar cheese, shredded -(About 3 cups) Preheat oven to 425oF. In large bowl, with hand, knead all ingredients until blended. Shape dough into 1/2-inch balls. On ungreased cookie sheet, place three dough balls in a cluster. With fingers, flatten cluster to 1/4-inch thickness. Repeat with remaining balls, placing clusters about 2 inches apart. Bake 10 to 12 minutes until lightly browned. With pancake turner, remove cheese crisps to wire racks; cool. Store cheese crisps in tightly covered container to use up within 3 days. Makes about 5 dozen. Each crisp: About 45 calories, 3 g fat, 6 mg cholesterol, 65 mg sodium. Good Housekeeping\'s HOLIDAY BEST \'93 pg 118
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INSERT INTO `RECIPES_PRO_NEW` VALUES (317, 'Appetizers', 'Caraway Crunches', '-DIANA LEWIS (VGWN37A) 2 c Starter 1 tb Butter; melted 1/2 c Milk 1 ts Salt 1 tb Sugar 3 c White flour -Glaze 2 Egg; beaten 2 tb Caraway seeds melt butter over moderate heat add the milk and warm add the sugar and salt stir till dissolved. Add this to the starter and mix well. Add flour 1 cup at a time till to stiff to knead then turn out and knead in remaining flour. Divide dough in half and roll each ball into a 12 by 18 inch rectangle cut the rectangles in half the long way then cut each half into squares then into triangles. Brush with egg and sprinkle with seeds, roll up the triangles from the long side and place on greased cookie sheet. Let rise 30 to 60 minutes and bake at 375 for 20 minutes. FROM: DIANA LEWIS (VGWN37A)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (318, 'Appetizers', 'Caribou Meat Balls', '1 lb Ground caribou 1/4 lb Ground pork 1/4 c Quick oatmeal, Red River -cereal, bread or -cracker crumbs 1/4 c Onion; finely chopped 1/2 ts Salt 1/2 ts Garlic powder 2 ts Prepared mustard 1 ts Worcestershire sauce 1/4 c Catsup OR 1 Egg AND 1 tb Tomato paste 1/2 ts Hot pepper sauce Combine all the ingredients in a mixing bowl; shape the mixture into small balls, using a teaspoon of meat mixture for each. Cook in a skillet over medium heat in a little hot fat. Turn frequently until brown on all sides, 5 to 7 minutes. Makes 5 dozen miniature meat balls. Serve with your favorite barbecue sauce and slices of un buttered French bread.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (319, 'Appetizers', 'Carmelized Carnitas', '1 1/2 lb Pork Shoulder; Bonless, * 2 T Brown Sugar; Packed 1 T Tequila 1 T Molasses 1/2 t Salt 1/4 t Pepper 2 ea Clove Garlic; Finely Chopped 1/3 c Water 1 ea Green Onion w/top; Sliced * Pork should be cut up into 1-inch cubes. ~------------------------------------------------------------------------- Place pork cubes in single layer in 10-inch skillet. Top with remaining ingredients except green onion. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally unti the water has evaproated and the pork is slighly carmelized, about 35 minutes. Sprinkle with green onion and serve with wooden picks.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (320, 'Appetizers', 'Carpaccio', '1 lb BEEF FILET 1/2 c EXTRA VIRGIN OR VERY 1 x LIGHT OLIVE OIL 1/2 c LEMON JUICE 1/4 c RED WINE 1 T FRESH SHALLOTS, MINCED 2 T DRAINED CAPERS 2 T CALVERT\'S CEDAR STREET GARLI 2 T CHOPPED PARSLEY 1 x SALT 4 oz FRESH MUSHROOMS, CLEANED AND 2 T FRESHLY GRATED PARMESAN CHEE Trim fat from beef, wrap in foil, and place in freezer for 30 minutes to facilitate slicing. While meat is in freezer, make sauce by combining lemon juice, wine, shallots, capers, mustard, and parsley. Gradually whisk in olive oil by pouring in as a small stream. Add salt and mushrooms and toss. Refrigerate for at least 20 minutes. Remove meat from freezer and with a very sharp thin knife slice on a diagonal into paper thin slices. Place beef slices on platter or individual plates. Top with sauce with additional sauce served on the side. Sprinkle parmesan cheese over the filet slices. Serves 2 as an entree, and 6 as an appetizer.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (321, 'Appetizers', 'Carrot Pate', '2 c Carrots; sliced 1/4 c Onion; diced 1 ea Garlic clove; slivered 1/4 ts Dill 2 tb Olive oil 1/2 c -Water 1 tb Arrowroot; dissolved in 1 tb -Water 2 tb White miso 1/4 ts Sea salt 2 tb Tahini; optional \"For this recipe you may use a food processor instead of a blender to puree the carrots. Mash the carrots roughly before pureeing them. You might need to add a little extra water; in which case, simmer the pureed, flavored carrots for a little while longer. The pare should not feel wet. The additional of two tablespoons of tahini will make the pate taste richer and help hold the ingredients together.\" In a medium saucepan, saute the carrots, onions, garlic and dill in the oil for 2 to 3 minutes. Add the water, cover, and simmer until the carrots are tender (about 20 minutes). Puree until a smooth paste and return to the saucepan. Combine the dissolved arrowroot, miso, salt and tahini, if you wish. Add this mixture to the pureed carrots. Bring to a slow simmer, stirring constantly and cook until the pate detaches itself from the sides of the pan. Remove from heat, turn the pate mixture out onto a lightly oiled serving dish and let cool. Serve the pate with crackers or toast, or serve it as a dip with crisp, raw vegetables. SERVES: 4 SOURCE: _Friendly Foods_ by Brother Ron Pickarski posted by Anne MacLellan
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INSERT INTO `RECIPES_PRO_NEW` VALUES (322, 'Appetizers', 'Carrot Salad (Satterly)', '4 md Carrots, shredded 1 tb Chopped fresh parsley 1 tb Basil 1 tb Scallions 3 tb Lemon juice 2 tb Safflower oil Salt & pepper Combine all ingredients in a mixing bowl, toss & serve. Posted by Mark Satterly in Intercook
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INSERT INTO `RECIPES_PRO_NEW` VALUES (323, 'Appetizers', 'Carrot Slaw with Cashews', '3 c Carrots, shredded 1 qt Boiling water 1/2 ea Serrano chili, seeded & -- minced 2 tb Lime juice 1/2 tb Maple syrup 2 tb Cashew pieces, toasted 1 tb Cilantro, chopped Place carrots in a colander. Pour boiling water over them, drain well. Combine chili, lime juice & maple syrup in a bowl & whisk with a fork. Add carrots, cashews & cilantro & toss to mix. Serve at room temperature or chilled. Yamuna Devi, \"Yamuna\'s Table\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (324, 'Appetizers', 'Castle Nacho Grande', '10 White Castle hamburgers 1 lg Can nacho cheese 1 Head lettuce, chopped 2 Chopped tomatoes 1 md Chopped onion 1 lg Jar salsa 1 lg Bag nacho chips 8 oz Sour cream 25 Chopped black olives 1 lg Bag shredded chedder cheese Spread 1/3 salsa on the bottom of a 9\" x 13\" pan. Spinkle with 1/2 cup shredded cheese and chopped onion. Cut each sandwich into 4 - 6 pieces and arrange on top of salsa, cheese and onion. Add more salsa, shedded cheese, onion and black olives. Pour nacho cheese over all and bake at 350 deg F> for 15-20 minutes. Remove and cool 5 minutes. Top with lettuce, chopped tomatoes, onions, shredded cheese, black olives and sour cream dollops. Serve with nacho chips.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (325, 'Appetizers', 'Catalan Saute Of Calamari (Squid) In Onion Marmalade', '1 1/4 lb Calamari And Tenacles, Clean 3 tb Olive Oil, Virgin 1 Dry Red Chile Pepper, Broken 3 lg Onions Salt & Pepper To Taste Clean calamari and cut tubes crosswise into 1/2\" rings. Dry calamari on paper towels and reserve. In a medium frying pan, heat 1 Tbs. oil over medium-high heat. Add the calamari and saute until the rings turn opaque white, about 30 seconds to one minute. Transfer calamari to a bowl and set aside. Wipe pan dry, add remaining oil and heat. Add chile pepper and heat until it turns dark. Remove chile with a slotted spoon and discard. Add the onions to the hot chile oil and cook, stirring, until onions are wilted, about 5 minutes. Reduce heat to medium, partially cover pan and cook, stirring occasionally, until onions are caramelized (golden brown), 30-40 minutes. (Add more oil if onions are dry or stick to the pan). Season with salt/pepper. Add calamari and stir until heated throughout. Serve with slices of hot or toasted French bread.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (326, 'Appetizers', 'Cathe\'s Stuffed Mushrooms', '1/2 lb Mushrooms (w/ big caps) 1 md Onion, chopped finely 1/2 c Clam juice 3 T Sauterne wine 1/4 c Bread crumbs 3 T Butter 1/2 c Half and half 3 T Parmesan cheese Pop stems out of shrooms (don\'t tear cups). Cut stems up finely. Saute shrooms and onions in butter (or olive oil) slowly, over medium-low heat, until limp; be careful not to let mixture burn. Add clam juice and wine; cook slowly until most of the liquid has evaporated. Add bread crumbs to shroom mixture in pan; mix well. Should be quite dry. Add half and half until mixture has a good texture, like slightly dampish clay for hand-building pottery. Add parmesan. Fill mushroom caps with mixture (will have to mound). Bake in toaster oven at 250 degrees F. until mushrooms start looking shriveled and ooze juice, getting brown. If unsure, taste. Vicki\'s notes: * Don\'t cut mushrooms too finely. * Try adding crumbled bacon to mixture.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (327, 'Appetizers', 'Cauliflower Scramble', '20 oz Cauliflower in cheese sauce, -frozen 1 md Zucchini, sliced 1/4 c Finely chopped onion 2 T Butter 1/2 t Salt 1/8 t Thyme leaves crushed 2 Tomatoes, cut into 8 wedges -each 1 Heat cauliflower in pouches in Microwave Oven for 9 to 10 minutes or until thawed. (Pierce holes in pouches with the tines of a fork to allow steam to escape.) 2. In a deep, 2-quart. heat-resistant. non-metallic casserole place zucchini, onion and butter and heat, uncovered, in Microwave Oven 3 minutes or until zucchini and onion are tender. 3. Add caul iflower in cheese sauce and tomatoes to onion- zucchini mixture. Add salt and thyme leaves to mixture. 4. Heat, covered, in Microwave Oven 5 minutes or until tomatoes are tender.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (328, 'Appetizers', 'Caviar Dip', '6 oz Whipped cream cheese 3 oz Sour cream 1 tb Lemon juice 1 ts Onion, grated 1 1/2 tb Dill, fresh; chopped pn -fresh ground pepper 2 oz Caviar, black or red Bring cream cheese to room temperature and mix with sour cream. Gently fold in lemon juice, onion, dill and pepper until well blended. Fold in caviar carefully. Refrigerate until needed. 1-cup.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (329, 'Appetizers', 'Caviar Kisses', '1 sm Cucumber, scrubbed and -trimmed 1/3 c Sour Cream 1 ts Dried dill weed Freshly ground black pepper -to taste 1 Jar red salmon caviar Fresh dill sprigs 8 Thin slices whole-wheat -bread Butter or margarine Serves 2 Slice cucumber into 1/4-inch rounds. In a small bowl, combine sour cream, dried dill and pepper. Place one teaspoon of the sour cream mixture on each cucumber slice. Garnish each with about 1/2 teaspoon caviar and a dill sprig. Cut bread slices with heart-shaped cookie cutter. Toast and butter. Place cucumber slices in center of serving plate and surround with toast hearts. From: Military Lifestyle magazine, Feb 90. Posted by: Bill McGimpsey
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INSERT INTO `RECIPES_PRO_NEW` VALUES (330, 'Appetizers', 'Caviar Mold', '1 Envelope unflavored gelatin 1/4 c Water Sour cream 2 tb Mayonnaise 2 tb Lemon juice 2 ts Grated onion 1/4 ts Sugar 1 ds Hot pepper sauce 4 oz Caviar -(lumpfish or white fish) Salt, white pepper Parsley sprigs Toast rounds -or unsalted crackers Sprinkle gelatin over water and let stand until softened. Warm 1 cup sour cream over low heat, add gelatin and stir constantly until gelatin melts, 1 to 2 minutes. Remove from heat and add mayonnaise, lemon juice, onion, sugar and hot pepper sauce, blending well. Place caviar in strainer and rinse carefully with cold water. Shake strainer to remove excess water. Reserve 1 tablespoon caviar. Add remaining caviar to sour cream mixture, stirring gently. Season to taste with salt and white pepper. Turn into greased 2-cup mold or into 8 to 10 small individual molds and chill until firm, about 3 to 4 hours. Unmold on serving plate. Place about 6 tablespoons sour cream on top of large mold or 1 tablespoon on each individual mold. Place some of reserved caviar on top of sour cream. Surround with parsley and accompany with toast rounds. (C) 1992 The Los Angeles Times
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INSERT INTO `RECIPES_PRO_NEW` VALUES (331, 'Appetizers', 'Caviar, Dill and Purple Onion Dip', '1/2 c Cream Cheese; Softened 3/4 c Sour Cream 3 oz Red Or Black Caviar 1 t Lemon Juice 1 tb Fresh Dill; Chopped, OR 1 t Dried Dill; Crushed 2 t Purple Onion; Diced ----------------------------------GARNISH---------------------------------- 1 ea Egg; Lg, Hard Boiled Beat the cream cheese to a smooth consistency. Blend in the sour cream and add the remaining ingredients, blending well. Cover and chill. Just before serving, garnish with the egg which has been finely chopped. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Cocktail Rye Bread, Toast Triangles, Cucumber, Turnips, Red Bell Peppers Strips.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (332, 'Appetizers', 'Cayenne Pepper Wafers', '1/2 lb Gruyere cheese, grated 1 c Unsalted butter, at room Temperature 1 ts Cayenne pepper 1 ts Salt 2 1/2 c Sifted all-purpose flour 1 c Chopped walnuts or pecans. Heat the oven to 350F. Cream the cheese and butter. Sift together the cayenne pepper, salt and flour; add gradually to the butter mixture. Add the chopped nuts and mix well. Divide the dough in half and shape into logs 1 1/2 inches in diameter. Wrap well and refrigerate for at least 1 hour. Line baking sheets with parchment paper. With a sharp knife, cut the logs into 1/4-inch thick slices. Place the wafers 1 to 2 inches apart on the baking sheets. Bake for 15 to 20 minutes, until lightly colored. Cool and store in an airtight container. Makes 6 dozen. [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (333, 'Appetizers', 'Celery & Apricot Soup', '1 lb Celery 4 oz Onion 4 oz Dried apricots 1 1/2 ts Vegetable oil 1 1/2 pt Vegetable stock 1/2 ts Salt Pepper, to taste Trim the celry, wash & thinly slice. Peel & finely chop the onion. Finely chop the apricots. Heat oil. Add celery & onion, cover & saute, without browning, for 10 minutes. Shake the pan occasionally to prevent sticking. Add apricots, stock & seasonings. Bring to a boil, cover & simmer for 45 minutes. Allow to cool slightly before blending in a blender. Return to a pan & reheat. Serve hot. Elizabeth Brand, \"Vegetables\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (334, 'Appetizers', 'Centrefold Nasturtium Salad', '15 ea Nasturtium leaves 15 ea Nasturtium flowers 2 ea Sweet onions, thinly sliced 2 ea Tomatoes, thinly sliced 2 ea Celery ribs, diced 1/2 c Tangy vinaigrette, see -- recipe above as part of -Nasturtium & Grape Salad Arrange the nasturtium leaves around the outside of a large flat plate. Lay the flowers on top of the leaves with their stem ends pointing toward the centre of the dish. Working towards the centre of the plate, ad a layer of onions, then a layer of tomatoes. Continue layering until the dish is full. Cover the salad & refrigerate for at least 2 hours to let the flavours blend. Sprinkle with celery & drizzle with the vinaigrette. Serve immediately.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (335, 'Appetizers', 'Ceviche Acapulco', '3/4 lb Red snapper fillets; cut in -1 x 1/2 inch pieces 8 oz Small peeled and deveined sh -rimp 8 oz Scallops Juice of 6 limes Marinade: 3/4 White onion; finely chopped 4 Serrano peppers; chopped 2 Tomatoes; finely chopped 3/4 c Pimento-stuffed green olives -- finely chopped 1/4 c Parsley; finely chopped 1/2 c Cilantro; finely chopped 3/4 c Tomato juice 2 tb Olive oil 2 tb Jalapeno pepper strips, fine -ly chopped, with juice 2 tb Worcestershire sauce 2 tb Oregano; dried and crushed Salt to taste Garnish: Cilantro, chopped Avocado Place seafood in glass bowl. Cover with juice. Marinate 4 hours or overnight. Drain. Return seafood to bowl. Mix onion, serrano peppers, tomatoes, olives, parsely and cilantro. Stir in tomato juice, oil, jalapenos with juice, Worcestershire, oregano and salt. Pour sauce over fish, mix gently and marinate for 1 day in refrigerator. Fill serving cups with ceviche, garnishing with cilantro. Ceviche can be refrigerated for up to 5 days. Serves 6 SOURCE: Carlos O\'Brien\'s, 3011 N. St. Mary\'s, San Antonio, Tx NOTE: Ceviche, or Seviche, comes originally from Polynesia and has undergone changes that make it a Mexican dish. Mexicans perfer to use fat fish as mackerel or pompano for ceviche. Limes are preferred, although lemons may be used, since both contain the citric acid that \"cooks\" the fish. (According to Elisabeth Lambert Ortiz, The Complete Book of Mexican Cooking) Posted by Clarence Fontish.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (336, 'Appetizers', 'Cha Gio', '2 Tb tree ear mushrooms 1 c Soaked, roughly chopped -bean thread noodles 1 lb Ground pork 1/2 lb Chopped shrimp or crabmeat 1 Tb fish sauce 1 ts Each salt & pepper(white) 2 Garlic cloves, chopped 1/4 c Each chopped red onion & -chives 8 Rounds Rice paper Beer Mint, basil & coriander -leaves Lettuce leaves Cucumber slices -------------------------------DIPPING SAUCE------------------------------- 1/4 c Minced garlic 1/2 c Fish sauce 1/3 c Lime juice 1 tb Sugar 1 ts Sa-te oil Soak tree ears, set aside bean thread noodles. Chop pork to a finer consistency, put it in a bowl and add shrimp or crab, fish sauce, salt, pepper, garlic, onions and chives. Drain and dry the tree ears and add them. Add the bean thread noodles and blend thoroughly kneading with the hands. Brush the rice paper on each side with the beer and set aside. Cover with a cloth as you work. They take a minute or two to soften. Put a heaping spoonful of the filling across the bottom third of the rice skin. Tuck away from you twice. Fold the sides over, then continue to roll. Seal with beaten egg and cornstarch. Fry in oil heated to about 350F until golden. Serve with lettuce leaves, garnishes and dip sauce. This is from the \"Art of Asian Cooking\" by Bruce Cost. I was fortunate to have taken classes from him in Berkeley. Posted by Stephen Ceideberg; April 14 1991.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (337, 'Appetizers', 'Chao Tom (Shrimp and Sugar Cane Rolls)', '1 lb Shrimp, shelled and deveined 2 ts Salt 2 Garlic cloves 2 Shallots 2 ts Sugar 1/4 ts Black pepper 1 tb Toasted rice powder 1 tb Vietnamese fish sauce (nuoc -mam) 2 tb Ice water Vegetable oil to oil your -hands Three 6-inch long canned -sugar cane sections 1 Cucumber, peeled and cut -into thin slivers 1 c Fresh mint leaves 1 c Fresh coriander leaves Twelve butter or red leaf -lettuce leaves Twelve 8-inch round dried -rice papers -------------------------------DIPPING SAUCE------------------------------- 4 Garlic cloves 2 Fresh Serrano chiles 2 tb Sugar 6 tb Vietnamese fish sauce (nuoc -man) 4 tb Fresh lime juice 6 To 8 tablespoons water The Vietnamese use a small indoor earthen stove fueled with coal set on the table to simmer, boil and barbecue. I have broiled this dish in an oven, with excellent results. Sugar cane makes this recipe visually exciting and exotic. Its sweetness subtly melts into the shrimp paste. Sugar cane comes fresh and canned in better Asian markets; the former is scarce and very expensive. Check with the grocery clerk to make certain that you are buying the 6- to 7-inch long stalks, not the cubes. The recipe serves well as a buffet appetizer or as a first course for a dinner party. Shell and devein the shrimp. Toss with salt; let sit for 10 minutes. Rinse with cold water; drain thoroughly. Blot dry. In a food processor, finely mince the garlic and shallots. Add sugar, pepper, toasted rice powder, fish sauce, and shrimp; process into a smooth paste. With the machine running, pour the ice water through the feed tube; process until the shrimp is light and fluffy. Cover and refrigerate. Pour vegetable oil into a small bowl. Place a wire cooling rack on a baking sheet; brush with oil. Cut the sugar cane lengthwise into quarters to make 12 long strips. Dip your fingers into the oil, then take about 2 tablespoons shrimp paste and evenly mold a 1-inch cylinder around a sugar cane strip, leaving 1 inch free at both ends. Arrange the rolls on the rack diagonally, and keep them from touching each other. Arrange the cucumber, mint and coriander leaves, and lettuce on a platter; set aside. Broil the shrimp rolls about 6 inches from the heat, turning once, until the edges are bright orange and the filling feels firm to the touch, 2 to 3 minutes per side. To serve, take a rice paper sheet and set it on a plate. Dip a pastry brush into a bowl of water. Brush the entire rice paper generously with water. Let it sit until the paper is pliable and somewhat flimsy. Put a lettuce leaf on one end of the paper. Place a cucumber sliver, mint and coriander leaves on top of the lettuce. Take a hot stick of sugar cane, break off the shrimp and place it on top of the vegetables. Begin rolling up the paper to enclose the filling; form it into the shape of a cylinder. Drip into the nuoc Cham Dipping Sauce,. and take a bite, then chew on the sugar cane for the sweetness (do not swallow the sugar cane). NUOC CHAM DIPPING SAUCE: Grind the garlic, chiles and sugar into a paste in a mortar, blender or mini-food processor. Stir in fish sauce, lime and water. Strain into a dipping bowl. NOTE: If sugar cane is not available, use a skewer or inexpensive bamboo chopsticks. Soak them in water overnight before wrapping with shrimp paste. Makes 12 rolls or serves 6. Posted by Stephen Ceideberg; December 13 1991.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (338, 'Appetizers', 'Chavrie & Basil Pizza Bites', '1 cn CHAVRIE goat cheese (5.3 oz) 2 Garlic cloves, minced 1/2 t Dried oregano leaves, -crushed 1/4 t Fresh ground pepper 1 sm French bread loaf 2 Plum tomatoes, thinly sliced Olive oil 1/2 c Shredded fresh basil leaves Preheat oven to 400\'F. Combine Chavrie, garlic, oregano and pepper. Mix well. Cut French bread into 12 slices. Top each slice with slice of tomato and brush with olive oil. Place 1 teaspoon of cheese mixture on top of each tomato slice; bake 8-10 minutes or until bread is toasted. Remove from oven and top with shredded basil. Favorite recipe from BONGRAIN CHEESE U.S.A.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (339, 'Appetizers', 'Cheddar and Broccoli Appetizers', '10 oz Frozen chopped broccoli* 8 oz Whole kernal corn; drained 1/4 c Onion; chopped 1/2 c Walnuts; coarsely chopped 1/2 c Milk 1/4 c Butter; melted 2 Eggs 1/2 c Bisquick 1/4 ts Garlic salt 1 c Cheddar cheese; shredded *Thaw and drain the broccoli. Heat oven to 375. Grease a 9x9x2\" pan. Mix broccoli, corn, onion and walnuts. Place in pan. Beat remaining ingred. except cheese until smooth, 15 sec. in blender on high, stopping blender frequently to scrape sides if necessary, or 1 min. with electric mixer on high. Pour evenly into pan. Bake until knife inserted in center comes out clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. cool 30 minutes. Cut into triangles or squares. Makes 30 appetizers. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B
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INSERT INTO `RECIPES_PRO_NEW` VALUES (340, 'Appetizers', 'Cheddar Cheese Biscuits', '2 c Loosely packed shredded -sharp Cheddar (5 1/2 oz) 6 tb Unsalted butter, room temp. 1/2 ts Worcestershire sauce ds Hot pepper sauce (Tobasco) 1 1/4 c Sifted A-P flour Poppy seeds Sesame seeds Celery seeds Mix Cheddar cheese, unsalted butter, Worcestershire sauce and hot pepper sauce in large bowl until well blended. Add flour and stir until thoroughly combined. Share dough into 10-inch-long log. Wrap in plastic and whill at least 3 hours. (Can be prepared 2 days ahead. Keep refrigerated.) Preheat oven to 350F. Cut dough into 1/4-inch slices. Space evenly on baking sheets. Sprinkle some with poppy seeds, some with sesame seeds and some with celery seeds. Bake until edges are golden brown, about 15 minutes. Cool biscuits on baking sheets 15 minutes. Transfer to rack and cool completely. (Can be prepared 2 days ahead. Store in airtight container.)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (341, 'Appetizers', 'Cheddar Harvest Fondue', '3/4 c Milk 1 tb Dijon-style mustard 2 ts Onion powder 1/4 ts Salt 1 ds Ground black pepper 3/4 c Apple juice 1/4 c All-purpose flour 6 oz (1 1/2 cups) shredded sharp -cheddar cheese 4 c Italian bread cut in 1-inch -cubes 4 c Assorted blanched -vegatables, cut in -bite-size Pieces In a medium saucepan combine until smooth: milk, apple juice, flour, mustard, onion powder, salt and black pepper. Cook and stir over medium heat until mixture thickens and boils; cook and stir one minute longer. Remove from heat; add cheese; stir until melted. Transfer to a fondue pot; keep warm. Serve with bread cubes and assorted vegetables. This makes 4 portions (about 2 cups). From: Steve Herrick Source: Best Recipes Mar/Apr 1991
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INSERT INTO `RECIPES_PRO_NEW` VALUES (342, 'Appetizers', 'Cheddar Toss and Heat', '1/3 c Butter/margarine; melted 4 qt Popcorn; popped 1/2 ts Garlic salt 1/2 ts Onion salt 2 c Sharp Cheddar cheese* *Shredded Preheat oven to 325F (163C). Melt butter or margarine over low heat. Pour the popcorn into a large 4-inch deep baking pan. Add butter, garlic salt, onion salt, and cheese, a small amount of each at a time, and toss. Heat in the oven for 5 to 10 minutes to melt the cheese, stirring gently once or twice. YIELD: Makes 4 quarts. Source: Popcorn Cookery, which says they got the recipe originally from Hunt-Wesson Foods.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (343, 'Appetizers', 'Cheddar, Sage, and Walnut Torta', '1/2 lb Cream cheese; softened 3 tb Fresh sage leaves, chopped Whole sage leaves 1/2 lb Sharp cheddar cheese -(such as Vermont Cabot) -- shredded 1 c Walnuts, chopped Whole walnut halves Place the cream cheese in a food processor with the chopped sage leaves. Blend. Line a 2-cup mold with a double thickness of cheesecloth. Arrange the whole sage leaves in a decorative pattern on the bottom of the mold. Add half the cream cheese mixture, then add shredded cheddar, smoothing out the layer and pressing it slightly. Add the walnuts, again pressing gently. Smooth the remaining cream cheese mixture over the walnuts. Fold the ends of the cheesecloth over the top of the torta mixture and press lightly. Refrigerate the mold overnight. To unmold, fold back the top of the cheesecloth. Invert a serving plate on top of the mold and flip them over together. Lift off the mold and carefully remove the cheesecloth. Garnish the torta with walnut halves.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (344, 'Appetizers', 'Cheese Almond Ball', '8 oz Cream cheese, softened 1 c Sharp cheddar cheese; -shredded 8 oz Sharp cold pack cheese food -plain or with wine 1 tb Grated onion 1 c Toasted sliced almonds 2 tb Chopped parsley Beat cheese, milk, onion and 3/4 cup almonds until well blended. Chill at least one hour. Shape into a ball; wrap in waxed paper and chill several hours or overnight. Chop remaining almonds; add parsley. Roll ball in almond parsley mixture. Rewrap cheese ball until ready for use. Remove from fridge about one hour before needed, unwrap and let come to room temperature. Serve with assorted crackers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (345, 'Appetizers', 'Cheese and Chile Squares', '2 oz Parmesan cheese, cut in -several pieces 2 (4-ounce) cans mild or hot -green chiles 4 oz Longhorn cheddar cheese, -chilled 12 oz Monterey Jack cheese, -chilled 1 ts Salt Several dashes Tabasco sauce 10 Eggs, divided 1/3 c All-purpose flour 1 ts Baking powder 1/2 c Melted butter 2 c Cottage cheese Using the metal blade, drop the Parmesan cheese pieces through the feed tube with the motor running and process until finely grated. Remove and set aside. Without washing the workbowl, use the metal blade to chop the chiles. Remove and set aside. Use the shredding disc to process the Cheddar and Monterey Jack cheeses separately. Remove and set aside. Using the metal blade, process to combine the salt, tabasco sauce, 2 eggs, flour, baking powder and grated Parmesan cheese. With the machine running, add the hot melted butter through the feed tube. Remove the cover and add the cottage cheese and then process until smooth. With the machine running, add 3 eggs through the feed tube. Remove 2/3 of the mixture from the workbowl and combine with the Cheddar cheese and chiles. Add the remaining eggs and Monterey Jack cheese to the remaining mixture in the workbowl and process 20- 30 seconds. Combine the 2 mixtures and spread in a buttered 17x10 inch jelly roll pan. Bake 15 minutes in a preheated 400^ oven, then reduce temperature to 350^ and bake about 34-40 minutes more until the cheese is set and firm. Cut into squares and serve warm with your favorite salsa. Makes 24 thin slices. Note: If you have a large capacity machine, all the eggs may be added at once and both cheeses may be added and combined in the processor bowl. This typical appetizer is usually baked in a rectangular pan and cut in squares. The presentation is further enhanced if accompanied by a tomato salsa of your choice. It should be served warm, but can be baked ahead and reheated. I have a cookbook that brings together several of my all time favorites: Anne Lindsay Greer--one of my favorite chefs, is the author Food processor adapted--a real joy in food preparation SW Cuisine--my soul food! It\'s called Cuisine of the American Southwest, by Anne Lindsay Greer. Here\'s a recipe I\'ve made often, and it\'s always a hit. Food & Wine RT [*] Category 3, Topic 8 Message 7 Sat Dec 12, 1992 PETCHY [Court.Jester] at 11:16 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
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INSERT INTO `RECIPES_PRO_NEW` VALUES (346, 'Appetizers', 'Cheese and Sausage Snacks', '3 c TEABISK (BISQUIK) 1 ROLL SAUSAGE MEAT 1 lb GRATED CHEDDAR CHEESE -(ORANGE) 1 SPANISH ONION FINELY CHOPPED 3/4 c MILK Blend sausage meat and onion (in blender if you wish). Add remaining ingredients and mix well. (important to have onion finely ground). Drop from teaspoon onto greased cookie sheet Bake at 425 (four twenty-five) degrees Fahreneheit 10 -15 minutes until browned. This is a QUICK and DELICIOUS snack especially helpful for this time of year. This is my firts time on this echo. Merry Christmas to all.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (347, 'Appetizers', 'Cheese Ball', '1/2 lb Cheese; cheddar ,grated 1 pk Cream cheese; small (4 oz), 2 ts Onion; grated 2 ts Ketchup or chili sauce 1 ts Worchestershire sauce Tabasco sauce Nuts; chopped, reserve some Have cheese at room temperature. Blend all ingredients together with a mixer or in a food processor. Line small bowl with plastic wrap and empty mixed ingredients in lined bowl. Refrigerate overnight. When ready to use, un mold, remove wrap and sprinkle with nuts. Serve with assorted crackers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (348, 'Appetizers', 'Cheese Balls', '1 Stick butter, melted 1 c Plain flour 1/8 t Cayenne pepper 1 c Grated sharp cheddar cheese 1 c Rice Krispies 1 Dash hot sauce Mix all ingredients well. Mold in small vals (dime size). Bake at 350F for 8-10 minutes. Watch carefully as they brown quickly. Will keep indefinitely if put in a tin.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (349, 'Appetizers', 'Cheese Balls #1', '1 Stick Butter, Melted 1 c Plain Flour 1/8 ts Cayenne Pepper 1 c Grated Sharp Cheddar Cheese 1 c Rice Krispies 1 ds Tabasco Sauce Mix all ingredients well. Mold in small balls (dime size). Bake at 350?F for 8-10 minutes. Watch carefully as they brown quickly. Will keep indefinitely if put in a tin.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (350, 'Appetizers', 'Cheese Balls #2', '1/2 lb Grated cheese 4 Egg yolk 1 oz Seasoned flour Oil for frying 1 c Tomato sauce, as a dip Blend egg yolks and cheese to a paste. Shape into small balls and pass in seasoned flour then fry in oil til golden brown. Serve with tomato sauce.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (351, 'Appetizers', 'Cheese Bread', '1/2 c Grated parmesan cheese 1/3 c Mayonnaise (Best Foods) French bread In a small mixing bowl combine Parmesan cheese and mayonnaise. Stir in snipped chives or parsley, if desired. Set aside. Slice french bread lengthwise or into slices. If using sliced bread, place bread on the rack of broiler pan. Broil 3 to 4 inches from heat about 1 minute or till toasted. Turn bread over. Spread some of the cheese-mayonnaise mixture on the untoasted/cut side of the bread. Broil, 3 to 4 inches from heat for 2 to 3 minutes or till light brown.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (352, 'Appetizers', 'Cheese Buns (Bulemas \"Falsos\" For Shelly)', '-Gaye Levy -----------------------------------DOUGH----------------------------------- 1 c Water 1 1/4 ts Salt 1 ts Sugar 3 c Bread flour 2 1/2 ts Yeast ----------------------------------FILLING---------------------------------- 1/3 c Feta Cheese; grated 1/3 c Parmesan or Romano Cheese ------------------------------------MISC------------------------------------ 1 oz Vegetable oil; approx Grate all cheeses. (You may use parmesan or romano cheese or a mixture of both. Amounts are approximate.) Place some of the parmesan/romano cheese in a small bowl. Mix the remaining cheeses together. Make the dough using the \"dough\" cycle of the Breadmaker. When done; take the dough out of the pan and squeeze out gasses. Make 12 balls of dough and place temporarily in a baking pan that is lined with vegetable oil. One at a time, take each ball and spread or roll (rolling pin is fine) into a six or seven inch circle. Place a generous strip of the cheese mixture along one side and roll up like a log. Gently make a coil out of each log. If necessary, seal the end with a little water. Dip the top in some additional parmesan on an ungreased cookie sheet. Repeat until all of the balls look like cute little buns, then bake at 350 for 35 to 40 minutes or until lightly browned. This recipe was adapted for the breadmaker from Mom\'s recipe for Spinach Bulemas. I leave out the spinach because my husband, Shelly, HATES spinach! As a part of our Sephardic (Jewish) family tradition, Bulemas and hard boiled eggs are served before the main meal on holidays and after returning from synagogue on Saturdays.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (353, 'Appetizers', 'Cheese Chiles', '1 c Cheddar Cheese; Shredded 1 c Colby Cheese; Shredded 1 t Red Chiles; Ground 1 ea Cilantro Stems; Bunch, * 1 x Paprika * Cut the cilantro stems into 1/2-inch pieces. ~------------------------------------------------------------------------- Place all ingredients except cilantro and paprika in food processor work bowl fitted with steel blade; cover and process until smooth, about 1 minute. Roll mixture by teaspoonfuls into chile shapes. Insert cilantro pieces in wide ends of shape fro stems. Sprinkle with paprika. Cover and refrigerate until serving time.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (354, 'Appetizers', 'Cheese Chili Bites', '1 c All-purpose flour 1/4 ts Salt 1/2 ts Dry mustard 1/2 ts Hot chili powder 1 lg Pinch cayenne pepper 1/4 c Butter or margarine 1/2 c Finely grated Cheddar cheese 1 Egg, beaten 1 tb Cold water 1 tb Sesame seeds 1 tb Poppy seeds Preheat oven to 400\'F. (205\'C.). Sift flour, salt and spices into a bowl. Cut in butter finely until mixture resembles breadcrumbs. Add grated cheese and mix well. Mix egg with cold water. Add 2 tablespoons of egg mixture to cheese mixture and mix to form a fairly stiff dough. Knead gently on a lightly floured surface. Roll out dough to a 12x6\" rectangle. Trim edges. Cut in half lengthwise and transfer to a baking sheet. Breush each half with remaining egg mixture. Sprinkle 1 half with sesame seeds and the other half with poppy seeds. Cut each half in 10 triangles and separate slightly to prevent sticking. Bake in preheated oven 10-12 minutes or until light golden and cooked through. Cool on a wire rack. Store in an airtight container up to 2 weeks.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (355, 'Appetizers', 'Cheese Cookies', '1/4 lb Butter 1/4 lb Margarine 2 c Plain flour 1/2 lb Sharp cheese, grated 1/2 ts Salt 2 c Rice Krispies Mix thoroughly; form into small balls. Place on greased cookie sheet, mash flat with a fork. Bake at 350 degrees for 10 minutes. Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook November 16, 1990 and was submitted by Dorothy Strayer of Patterson, Georgia.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (356, 'Appetizers', 'Cheese Crackers', '1/2 c Grated sharp cheddar cheese 1/2 c Flour, part for rolling 2 tb Margarine or butter 1/4 ts Salt pn Paprika pn Cayenne pepper 2 tb Water Mix all together in a bowl. Original directions suggested shaping into a roll 1 1/2 inch wide, chilling at least 2 hours wrapped in wax paper and cutting in thin slices to make 1 dozen or more crackers. This would produce neatly shaped crackers, possibly thicker than desired. By rolling very thin, this amount of dough will make small crackers about 1/2 inch apart to cover 1 1/2 small cookie sheets. They do puff up while baking. May be cut quickly in random small shapes with a plastic knife. Suggested toppings coarse salt (made them too salty), garlic salt, celery salt, curry powder, or freshly ground black pepper. If the dough is very dry after rolling, brush tops with water before salting. If it is soft, sprinkle lightly and press the salt into the crackers. Bake 5 minutes at 425 F or until browned. Based on Jean Pare\'s Muffins and More, Alberta Canada Shared by Elizabeth Rodier 5/93
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INSERT INTO `RECIPES_PRO_NEW` VALUES (357, 'Appetizers', 'Cheese Crispies', '| Ingredients | | | 1 | package | sharp cold packed cheese, (imperial cheese), softened | | | 1 1/2 | cups | flour | | | 1 | cup | butter, or margarine, softened | | | 4 | cups | rice crispies | | | | | |
Directions:
| Mix cheese and butter/margarine well.
BEAT IN FLOUR. Work in cripsed rice cereal aka (Rice Crispies) thoroughly.
You can add some tobasco or worchestshire sauce to taste if desired.
Roll into small balls place on ungreased cookie sheet.
Flatten with fork Bake at 350 degrees F for 15 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (358, 'Appetizers', 'Cheese Crisps', '1 c Grated sharp cheddar cheese 1/4 c Unsalted butter 1/4 ts Salt 1/2 c Whole whaet flour In large bowl, combine the cheese, butter and salt. Add the flour and mix thourghly. Roll into small balls. Place the balls on an oiled cookie sheet and flaten. Bake at 400 degrees F for 5 to 8 minutes. Do not let the edges get browned. Tastes great warm or cold.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (359, 'Appetizers', 'Cheese Delights', '4 oz Sharp cheddar cheese, grated 3 tb Butter 1/2 c All-purpose flour 1/2 ts Salt 1/2 c Rice Krispies Preheat oven to 350?F. Set out a baking sheet. Mix cheese and butter till well blended. Stir in flour and salt and mix well. Add Rice Krispies and work in by hand. Divide dough into half, then cut each half into 15 pieces. Roll each piece into a ball, placing on baking sheet, and flatten with a fork. Bake in preheated 350?F oven for about 10 minutes. Makes at least 30 snacks. Store in a sealed container (like empty coffee can). From Ethel Meyers
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INSERT INTO `RECIPES_PRO_NEW` VALUES (360, 'Appetizers', 'Cheese Diablo Wafers', '1 c Unbleached Flour 1/2 lb Sharp Cheddar Cheese, Grated 1/2 c Softened Butter Or Margarine 1 ts Cayenne Mix all ingredients and shape in 1-inch balls. Arrange about 2 inches apart on baking sheet and bake in very hot oven (450 degrees F.) about 6 minutes. Serve hot or cool. Makes about 4 dozen NOTE: Reduce the amount of cayenne pepper for a milder wafer.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (361, 'Appetizers', 'Cheese Diablo Wafers (Hot)', '1 c Unbleached Flour 1/2 lb Sharp Cheddar Cheese, Grated 1/2 c Softened Butter Or Margarine 1 t Cayenne Mix all ingredients and shape in 1-inch balls. Arrange about 2 inches apart on baking sheet and bake in very hot oven (450 degrees F.) about 6 minutes. Serve hot or cool. Makes about 4 dozen NOTE: Reduce the amount of cayenne pepper for a milder wafer.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (362, 'Appetizers', 'Cheese Fondue', '1 Clove garlic, peeled and -cut in half 1 lb Swiss cheese, shredded 1/4 c Flour 1/4 t Salt Few grains pepper 1/4 t Ground nutmeg (optional) 1 1/2 c Dry white wine 2 T Kirsch (optional) French bread,cut in 1\" cubes 1. Rub the insides and bottom of a deep, 1 1/2-quart heat- resistant, non-metallic casserole or heat-resistant, non-metallic fondue pot with garlic. Discard garlic. 2. Combine cheese, flour, salt, pepper and nutmeg in the prepared dish. Add wine and mix well. 3. Heat, covered, in Microwave Oven 6 minutes stirring during last half of cooking time. 4. If cheese is not completely melted, heat an additional 30 to 60 seconds. If desired, stir in kirsch. 5. Spear squares of French bread with fondue forks or regular forks and dip in fondue. 6. If necessary, fondue pot may be placed on a warmer stand over low heat or returned to Microwave Oven to reheat fondue.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (363, 'Appetizers', 'Cheese Fondue #1', '8 oz Natural Swiss cheese,diced 8 oz Gruyere cheese,diced 2 tb Flour 1 Clove garlic,halved 2 c Dry white wine 1 tb Lemon juice 3 tb Kirsch French bread,1\" cubes Place cheese in plastic bag; sprinkle with flour. Toss until cheese is coated. Rub cut clove of garlic on bottom and side of 3-quart saucepan; add wine. Heat over low heat just until bubbles rise to surface (wine must not boil). Stir in lemon juice; add cheese, about 1/2 cup at a time, stirring constantly with wooden spoon. Stir until cheese is melted. Stir in kirsch. Pour into ceramic fondue pot over low heat. Use long-handled forks to spear bread cubes; then dip and swirl in fondue with stirring motion. NOTE: The Swiss cheese should be aged at least 6 months.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (364, 'Appetizers', 'Cheese Fondue #2', '1 c Water 2 c Dry white such as sauterne 1 ts Season salt 1 tb Butter Place in top part of double boiler and place directly on burner and bring to boil. Put pan in bottom of double boiler and add 4 cups swiss american cheese. Add 3 Tbl. cornstarch, softened with water. Stir until cheese melts. Put into fondue pot. Source: My recipe box Courtesy of: Joann Pierce
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INSERT INTO `RECIPES_PRO_NEW` VALUES (365, 'Appetizers', 'Cheese Fondue, American Style', '****FONDUE**** 4 cn Campbell\'s Cheddar cheese Soup, undiluted 1 lb Cheddar cheese sharp, grated 5 x Cloves fresh garlic Or 1tbsp. garlic powder 2 tb Kirsch or cherry brandy ****DIPPERS**** FRENCH BREAD Ham Shrimp Smokie links Cocktail wieners ****DIPPERS**** Hot dogs Smoked sausage Turkey, chicken breast Turkey ham Broccoli Cauliflower Carrots Mushrooms Brussel sprouts Cherry tomatoes Celery stalk Radishes Heat cheese soup in fondue pot or heavy skillet on low. Slowly add grated cheddar cheese, Kirsch, and garlic (for best results use freshly pressed) If mixture looks too thin, add 2 or 3 tb flour to a small amt. of cold milk, stir until smooth, and slowly add to pot while stirring. FRENCH BREAD: get the baguettes if available in your area, if not, any type will have to do. Be sure to heat it in oven at 350 degrees for about 10 minutes, then cut it into bite sized pieces. It\'s best when crusty. MEAT DIPPERS: (heat and cut into bite sized pieces any or all of these). Ham, shrimp, smokie links, cocktail wieners, smoked sausage, turkey breast, chicken breast, turkey ham, hot dogs. VEGETABLE DIPPERS : (slightly cooked ...do not overcook, or else the pieces will slip off the fondue fork and get \"lost\" in the pot.... or raw), cut into bite sized pieces Broccoli, cauliflower, carrots, mushrooms, Brussel Sprouts, cherry tomatoes, celery stalk, radishes. VARIATION: Instead of cheddar cheese soup use Campbell\'s Nacho cheese dip (soup) in cans, and substitute part or all of it for regular cheddar cheese soup, or add some finely chopped jalape¤o peppers to the cheese mixture for extra zest. SPECIAL HINTS: Serve to company (it\'s always a hit!) on a cold fall day for lunch, or a freezing winter\'s night, or warm their hearts during a gentle spring rain. Best if served accompanied by champagne or wine. Best mood is created if candles are lit and a fire is blazing in the fireplace. Sit fondue pot with fondue in the middle of the table, pot on low heat. Place dippers in individual bowls. Each guest gets a fondue fork and first spears a dipper with it, then dips it into the cheese sauce, twirl it around slowly and balance into mouth. Very addictive, so be careful. (Renate\'s own recipe developed and perfected over many years). Enjoy!
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INSERT INTO `RECIPES_PRO_NEW` VALUES (366, 'Appetizers', 'Cheese Gooey (Quesadillo Flameda)', '1/2 Bell peppers; chopped 1/2 c Onions, chopped 4 oz Mushrooms; pieces 1 tb Sherry 8 oz Cheese, Jack, shredded Chop bell pepper and slice mushrooms, then saute until limp; add mushrooms and sherry. Cook until all liquid is evaporated. Add Jack cheese and microwave about 2 minutes. Stir and zap 1 minute more. Serve with flour tortillas. Sylvia\'s comments: I didn\'t want to dirty a sauteeing pan AND a microwave pan, so I just melted the cheese in the frying pan on low. Worked great. From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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INSERT INTO `RECIPES_PRO_NEW` VALUES (367, 'Appetizers', 'Cheese Hoosies', '1/4 lb Butter or margarine 1/4 lb \"rat\" cheese (American) 2 ts Salt 2 c Sifted flour 1 ds Cayenne Cream grated cheese and shortening; work in flour and salt. Knead on board until smooth. Roll into long thin roll (size of a 25 cent piece) and chill. Slice thin and bake on cookie sheet in 350 degree (F) oven for 8 minutes. Dust with sugar and keep indefinitely. Serve as hors d\'oevres.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (368, 'Appetizers', 'Cheese Log', '1/2 lb New York Sharp Cheese 1/2 lb Pimento cheese 1/2 lb Cream cheese 2 ea Garlic cloves 2 t Worcestershire sauce 1/4 t Red pepper 2 T Mayonnaise 1/4 t Salt Grate cheese. Add all ingredients, chill a little and divide into thirds. Roll in paprika. Can be frozen.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (369, 'Appetizers', 'Cheese Nuggets', '1/2 c Butter 1 c All-purpose flour 2 c Grated sharp cheddar cheese 1/4 t Cayenne pepper Mix butter and flour together well. Add cheese and work in well. Shape into small marble-sized balls. Place on ungreased baking sheet. Bake in 375F (190C) oven for about 10 minutes. Makes 36.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (370, 'Appetizers', 'Cheese Onion Morsels', '1 lb Cheddar Cheese (Grated) 1/2 c Soft Butter 1 Egg 1/4 c Water 2 c All-Purpose Flour 1 ts Salt 2 ts Sugar 1/2 ts Baking Powder 1/2 ts Paprika 1/2 c Onions (Finely Chopped) 1/4 c Parsley (Chopped) Or Flakes Beat cheese and butter. Add egg and water. Blend. Combine flour, salt, sugar, baking powder and paprika. Add flour mixture, onions and parsley to the cheese mixture. Blend. Drop onto cookie sheet. Bake at 350?F for 15 minutes or until golden brown. May be frozen and thawed. Reheat at 375?F for 5 minutes. Makes 8 dozen.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (371, 'Appetizers', 'Cheese Pretzels', '1/2 c Unsalted butter, softened 2 1/2 c Shredded aged cheddar cheese 2 tb Dijon mustard 1 1/4 c Flour 1/2 ts Salt 1/4 ts Cayenne pepper 1 Egg white ** %%%%% CHEESE PRETZELS %%%%% ** Shape these nibblies into pretzels, or make sticks or rounds. You can make them up to three days ahead, then store in a cookie tin. Serve at toom temperature or reheat them in a 300 oven for 5 min. POPPY OR SESAME SEEDS In bowl, cream butter until fluffy; beat in cheese and mustard. Combie flour, salt and cayenne; add to bowl and stir just until mixture holds together, being careful not to overmix. Form into disc and wrap in plastic wrap. Chill for 30 minutes Divide into 1 tbsp balls; roll each ball into 10 inch strip. Twist ends over each strip to form pretzel; place on baking sheet. Brush with egg white; prinkle with poppy seeds. Bake in 375 oven for 12 to 15 minutes or until pale golden color. Makes about 2 dozen.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (372, 'Appetizers', 'Cheese Puffles', '2 c Unbleached (wheat) Flour 1 c Unsalted Butter (2 sticks) 2 c Grated Sharp Cheese 4 c Rice Krispies Preheat the oven to 400 deg F. Cream the flour, butter, and cheese together in a large bowl. Add Rice Krispies and mix into a cohesive dough. Shape Puffles into small balls, using your hands. Bake until golden, about 10-15 minutes.Let cool. Makes about 4-5 dozen. Easy to make with children.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (373, 'Appetizers', 'Cheese Salami Croissants', '4 Croissants 1 1/2 tb Soft butter 2 oz Genoa (Italian) salami, -thinly sliced 4 oz Gruyere Cheese, thinly -sliced Salt and pepper Preheat oven to 350 degrees F. Slice each croissant open, starting from the front and leaving the back unbroken. Divide the salami and arrange over the bottom of each croissant. Cover with the cheese and season to taste with salt and pepper. Place in the oven for 10 minutes or until the croissants are hot through and the cheese has melted. Cut in half and serve hot. Serves 4 This is a simple but very delicious combination of tastes, ideal for days when the sociable Libran has little time to spend in the kitchen. Serve it as a starter, or a light lunch dish with a green salad and red Italian wine.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (374, 'Appetizers', 'Cheese Sauce Ii', '1 c Medium White Sauce (recipe) 3/4 c Shreded sharp Cheddar cheese ds Cayenne pepper 1. Prepare Medium White Sauce according to recipe. 2. Add cheese and cayenne during the last 1 1/2 minutes of heating. Makes 1 1/2 cups
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INSERT INTO `RECIPES_PRO_NEW` VALUES (375, 'Appetizers', 'Cheese Snack Rounds', '1 Jar (5oz) Sharp pasteurized -process cheese spread 1/2 c Bisquick baking mix 2 tb Toasted sesame seed FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon] Mix cheese spread and baking mix. shape into a roll, about 1 inch in diameter, on lightly floured cloth covered board. Roll in sesame seed, pressing lightly if necessary. Wrap and refrigerate until firm, at least 2 hours. Heat oven to 375 degrees F. Cut roll into 1/4 inch slices. Place on lightly greased cookie sheet. Bake until golden brown, 8 to 10 minutes. About 42 appetizers. From: The recipe files of General Mills Inc. (1981) Shared 7/93
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INSERT INTO `RECIPES_PRO_NEW` VALUES (376, 'Appetizers', 'Cheese Snacks', '1 1/2 c Flour 1/4 ts Salt 1/4 ts Cayenne Pepper 1/4 lb Butter 1 c Grated Cheese Sift the first 3 ingredients together. Work in butter and cheese. Form into a long roll. Chill and slice. Bake in a 350?F oven for 12 to 15 minutes. May be kept in refrigerator, sliced and baked as needed. From: Syd\'s Cookbook.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (377, 'Appetizers', 'Cheese Souffle Dip', '2 c Cheddar cheese; grated 1 1/2 c Kraft mayo 1 ts Onion + juice; grated 1 ts Mustard 1 ds Worcestershire 1 ds Accent 1 ts Parsley; chopped 2 Egg whites; beaten Mix all ingredients. Bake in serving dish placed in warm pan of water for 45 minutes at 350. Serve with tortilla chips. Serve warm. LISA CRAWLEY TSPN00B
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INSERT INTO `RECIPES_PRO_NEW` VALUES (378, 'Appetizers', 'Cheese Straws', '2 c UNBLEACHED WHITE FLOUR 1/2 t SALT 1 t CAYENNE PEPPER 8 oz SHARP CHEDDAR CHEESE (GRATED 5 oz MARGARINE (MELTED) 1/4 c FLOUR (FOR ROLLING DOUGH) 1 t OIL (FOR BAKING SHEET) Preheat oven to 400 F. In a large bowl, mix flour, salt, cayenne pepper, and cheese thoroughly. Add melted margarine and mix. Chill dough in refrigerator for 20 minutes. Place dough on a large, floured board. Place a large piece of waxed paper on top of dough or use a heavily-floured rolling pin. Roll dough to 1/4-inch thick. Remove wax paper. Holding a fork upside down, draw the prongs vertically along dough from top to bottom, making ridges. With a wide, flat knife cut dough into rectangular shapes 3 x 1 inch. Oil a cookie sheet and place cut cheese on it. Bake in 400 F oven for 10-12 minutes until cheese straws look dry but not brown. Let cool. Repeat procedure until all of dough is baked. Serve at room-temperature. Freezes well. Yields 7 dozen.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (379, 'Appetizers', 'Cheese Stuffed Pineapple', '1 Pineapple, ripe 1 pk Cream cheese (8-oz) 1/2 c Well-aged Cheddar, grated 1 tb Chives, minced 1/4 ts Dry mustard 1 tb White rum 1/4 ts Salt (optional) Cut off the top of the pineapple far enough down so that a wide rim is formed. Scoop out the fruit and chop it fine. Blend together the cheeses, chives, 1-1/2 cups of the chopped pineapple, mustard, rum, and salt. Pile mixture into pineapple shell. Serve with Triscuits, toast rounds or squares. Makes about 2 cups. From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966. Shared by: June Hoffman, 8/93
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INSERT INTO `RECIPES_PRO_NEW` VALUES (380, 'Appetizers', 'Cheese Toast Ww', '3 tb Ricotta cheese, part-skim 1 tb Egg substitute 1 tb Cream Cheese, light 1/2 ts Sugar, granulated 1/2 ts Cornstarch 1/2 ts Vanilla extract 2 sl Bread, raisin - lightly toasted Preheat toaster oven to 350F. In small bowl combine all ingredients except bread. Set bread on toaster-oven tray; spread half of the cheese mixture on each slice on bread. Bake until cheese mixture is puffed, about 5 minutes. Weight Watcher Exchanges: 1 Protein, 2 Breads, 50 Optional Calories. Nutritional Analysis per serving: 251 calories, 11 g. protein, 8 g. fat, 34 g. carbohydrates, 186 mg. calcium, 340 mg. sodium, 23 mg. cholesterol. Calories from fat: 27.3% Original recipe from Weight Watchers \"Simply Light Cooking.\" Conversion and additional nutritional analysis by Rick Weissgerber.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (381, 'Appetizers', 'Cheese Toasties', '1 c Grated Cheddar cheese 1 T Mayonnaise 1 t Milk 1 t Finely chopped onion 1/2 t Dry mustard 4 dr Worcestershire sauce ds Garlic powder ds Paprika 2 English muffins 4 sl Bacon 1. In a small bowl, combine grated cheese, mayonnaise, milk, onion, mustard, Worcestershire sauce, paprika and garlic powder. Mix thoroughly. 2. Break English muffins in half and toast in a conventional toaster. It may be necessary to toast them twice on light setting to obtain desired degree of crispness. 3. On a paper plate covered with paper toweling, place bacon. Cover with a sheet of paper toweling. Heat in Microwave Oven 4 1/2 minutes. 4. Spread about 2 tablespoons of cheese mixture on each half slice of English muffin. Cut each slice into 4 wedges. Place 1/4 piece of bacon on top of each wedge. 5. Place 12 toasties around outside edge of turntable. Place remaining 4 toasties inside outside circle of toasties, leaving center of turntable empty. 6. Heat in Microwave Oven 1 minute, or until cheese melts. Makes 16 toasties.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (382, 'Appetizers', 'Cheese Triangles', '1 c Shredded Jack cheese -=OR=- Cottage cheese 2 Eggs; well beaten 1/2 c Chopped parsley 1 ts Salt 10 Sheets phyllo pastry 1 c Unsalted butter; melted Combine cheese, eggs, parsley and salt and mix well. Cut each sheet of phyllo dough in halves, working with one sheet at a time. Keep rest of pastry covered with damp towel until ready to use. Brush with butter and fold each half twice vertically to form narrow strip. Place about 1 tablespoon cheese mixture at one end of each strip. Fold one corner across filling to form triangle. Brush with more butter. Continue folding in triangles, flag-style, and brushing with butter. Place triangles on baking sheets and bake at 350F until pastry is golden, about 15 to 20 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (383, 'Appetizers', 'Cheese Wafers', '13 oz X-sharp cheddar cheese 1/2 c Butter 1/2 c Corn oil margarine 1/4 ts Salt 1/2 ts Cayenne pepper (to taste) 3 c All-purpose flour Pecan halves (optional) Grate cheese and mix with softened butter, margarine, salt and pepper until light. Add flour and mix thoroughly (you may need to get your hands into the mixture to incorporate all the flour). Form the mixture into 3 or 4 rolls, about the diameter of a quarter. Wrap each in aluminum foil and chill overnight. The next day, cut into thin slices and press a pecan half on top of each, if you wish. Bake on ungreased cookie sheet at 350? to 375?F for about 15 minutes or until the edges are lightly browned. Can be made 3 to 4 days ahead and stored in airtight container. Note: If desired, add 1 cup of finely chopped pecans to dough. Small portions of the dough can be rolled into marble-sized balls, put on ungreased cookie sheets, flattened with a fork and baked at 350?F until lightly brown around the edges.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (384, 'Appetizers', 'Cheese-Filled Phyllo Pastry (Cigarro Burek)', '6 oz Feta cheese, crumbled 4 oz Creamed cheese 1 Egg, beaten 2 tb Chopped fresh parsley 1 tb Chopped fresh dill, or 1 tsp -dried 8 Sheets packaged phyllo dough 1/2 c Butter Throughout the Middle East, bureks are made by folding buttered, cheese-filled phyllo dough into little triangular shapes. Cigarro bureks taste the same but, as the name implies, are rolled into cylindrical shapes resembling small cigars. Bureks, frozen unbaked, can go directly from the freezer into a preheated 375 F oven to make an instant hors d\'oeuvre. Makes 40 Defrost the phyllo dough and return the remainder to the freezer. Butter a cookie sheet. Melt the butter and remove from the heat. Preheat the oven to 375F. Mix the feta and cream cheese with the egg and herbs and set aside. Layout one sheet of phyllo dough on a counter. (Keep the remaining dough covered with a slightly damp towel to prevent its drying out.) Brush the sheet of dough with some melted butter. Cut it the short way into 5 strips, about 3x10 inches each. Place 1 1/2 teaspoons of the filling at one end of each strip. Roll the strips into cylinders about 1/2 inch in diameter. Continue until all of the dough has been cut, filled, and rolled. Arrange 2 to 3 cylinder per person on the cookie sheet and brush them with more butter. (Freeze the rest of the cylinders, unbaked, for use at another time.) Bake for about 10 minutes, or until the cylinders are well browned and very flaky. From MONDAY NIGHT AT NARSAI\'S by Narsai M. David and Doris Muscatine. New York: Simon & Schuster, 1987. Posted by HOWARD WITTENBERG, Prodigy ID# BCWX27A.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (385, 'Appetizers', 'Cheese-Stuffed Mushrooms', '1 1/2 lb Small fresh mushrooms 8 oz Cream cheese, softened Dash of salt Dash of Worcestershire sauce Dash of ground nutmeg Freshly ground black pepper 1 c Grated parmesean cheese Rinse mushrooms, and pat dry. Remove stems. Place caps on greased baking sheet. Combine remaining ingredients except 2 tb parmesean cheese. Mix well. Spoon mixture into mushroom caps; sprinkle each with reserved cheese. Bake mushrooms at 350 degrees for 20 minutes. Yeild: 4 dozen.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (386, 'Appetizers', 'Cheesy F.B.I. Man Safe Crackers', '1/2 c Butter 2 tb Tomato juice 2 c Grated cheddar cheese 1 c Sifted all-purpose flour 3/4 c Chopped pecans 1/4 ts Red pepper 1/2 ts Salt In a large bowl cream together the butter and tomato juice. Add the remaining ingredients. Divide the mixture in half and roll into 2 rolls about 12 inches long. Chill overnight. Cut the rolls into slices about 1/4-inch thick and arrange on an ungreased cookie sheet. Bake in a 350~ oven for 10 to 12 minutes. Serves 6 to 8.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (387, 'Appetizers', 'Cheesy Mushroom Canapes', '2 tb Butter 4 oz Mushrooms, coarsely chopped 4 ts All-purpose flour 2 c Shredded cheddar cheese 1 ts Mustard powder 1 ts Worcestershire sauce Fresh ground pepper to taste 8 Slices French bread (3/4\") 2 tb Chopped fresh parsley Paprika Fresh parsley sprigs (opt) In a saucepan, melt butter. Add mushrooms and cook gently 2 minutes. Add flour and stir into mushroom mixture. Add cheese, mustard and Worcestershire sauce. Stir well and heat through gently 2 minutes or until mixture begins to melt. Remove from heat and season to taste with pepper. Preheat broiler. Toast bread on one side only. Spread cheese and mushroom mixture on untoasted sides. Broil in preheated broiler 3-4 minutes or until melted and bubbling. Cut slices in half and sprinkle liberally with parsley and paprika. Garnish with parsley sprigs, if desired, and serve hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (388, 'Appetizers', 'Cheesy Popcorn', '1/4 c Uncooked popcorn kernels 1 tb Corn oil 1 pk Butter Buds Mix, dry 1 ts Basil leaves 1/2 ts Oregano leaves 1/4 c Grated Parmesan cheese 1/8 ts Black pepper To prepare popcorn, place oil and unpopped corn kernels in popcorn popper. Cover and pop according to manufacturer\'s directions. Remove popped corn from heat. If using a heavy saucepan or skillet, heat, covered, over medium heat. Shake while corn is popping. If using hot-air popcorn popper, spray popped corn lightly with non-stick cooking spray. Combine warm popcorn with the remaining ingredients in large bowl; toss to mix. Makes four 1-cup servings.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (389, 'Appetizers', 'Cheesy Potato Skins', '3 md Baking potatoes Vegetable oil Seasoned salt 1 c Shredded cheddar cheese 6 sl Bacon, cooked and crumbled sour cream, jalapenos, and picante sauce optional Preheat oven to 400F. Scrub potatoes thoroughly and rub skin with oil. Bake for 1 hour or until done. Allow potatoes to cool to touch. Cut in half lengthwise. Carefully scoop out pulp, leaving 1/4- to 1/8- inch shells. (Save pulp for another recipe). Cut skins in half crosswise and deep fry in hot oil for 32 minutes until lightly browned. Drain on paper towels. Place skins on a baking sheet. Sprinkle with salt, cheese, and bacon. Place under broiler until cheese melts. Serve with sour cream, jalapenos, and picante sauce. Yield: 1 dozen small servings From: \"Celebrate San Antonio - A Cookbook\" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92
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INSERT INTO `RECIPES_PRO_NEW` VALUES (390, 'Appetizers', 'Cheesy Vegetable Spread', '1 c Shredded Farmer Cheese(4 oz) 3 tb Plain Yogurt 1 ts Lemon juice 1 ts Soy sauce 1/4 c Chopped Apple 1/4 c Chopped Carrot 2 tb Finely chopped Celery 2 tb Chopped Pecans 2 tb Currants 1 tb Toasted Wheat germ 1/2 ts Curry powder In food processor, process cheese, yogurt, lemon juice, and soy sauce until smooth. Stir in remaining ingredients. Use as a spread on crackers, whole wheat bread, or pita crisps, or stuffed into pita pockets. Makes 1 1/2 cups Variations: - substitute shredded Cheddar for the farmer cheese ~ mayonnaise may be substituted for the yogurt ~ Chop veggies small, spread mixture on split pitas, and place under preheated broiler for about 3 minutes - serve as accompaniment to soups or salads ~ use as a sandwich spread Spread may be made in advance, and refrigerated 3-4 days.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (391, 'Appetizers', 'Cherry Sauce', '17 oz Dark sweet cherries, undr- Ained (pitted or unpitted) 1 T Cornstarch 1 1/2 t Lemon juice 1 t Grated lemon peel 1. Drain cherry juice into a deep, 1-quart, heat-resistant, non- metallic casserole. Set cherries aside. Blend cornstarch into cherry juice until smooth. 2. Heat, uncovered, in Microwave Oven 4 minutes or until thickened and clear. Stir occasionally. 3. Add cherries, lemon juice and lemon peel to thickened cherry juice. Stir to combine. 4. Heat, uncovered, in Microwave Oven 1 minute or until sauce bubbles and cherries are hot. 5. Spoon over ice-cream or cake. Makes 2 cups Variation: If desired, sauce may be made from canned blue- berries, strawberries, raspberries, pineapple or diced peaches. Cherries Jubilee: Heat 1/4 cup brandy in Microwave Oven in a heat-resistant, non-metallic long-handled dish or spoon 20 seconds Ignite brandy and pour over cherry sauce. Spoon over ice cream. Tip: If a heat-resistant, non-metallic spoon is not available brandy may be heated in any heat-resistant, non-metallic vessel and transferred to a long-handled ladle before igniting.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (392, 'Appetizers', 'Cherry Soup', '60 oz Canned bing cherries, -undrained 1 c Claret wine 1 4 inch cinnamon stick 1 Lemon, Juice of 2 T Cornstarch 1/4 c Water 1 Egg yolk, well beaten 1. In a deep, 3-quart, heat-resistant, non-metallic casserole, combine cherries, cherry liquid, wine, cinnamon and lemon juice. 2. Heat, covered, in Microwave Oven 15 minutes or until liquid comes to a boil. 3. In a small bowl, combine cornstarch and the 1/4 cup water. Stir into hot cherry mixture. 4. Heat, uncovered, in Microwave Oven 6 minutes or until thickened and smooth. 5. Pour soup very gradually over egg yolk, stirring constantly. 6. Refrigerate 6 hours or overnight. Serve cold.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (393, 'Appetizers', 'Chesapeake Bay Crab Cakes', '| Ingredients | | | 1 | each | egg | | | 1 | teaspoon | sharp prepared mustard | | | 1 | tablespoon | lemon juice, freshly squeezed | | | 6 | tablespoon | olive oil, divided | | | 1/2 | teaspoon | salt | | | 1 | | pepper, freshly ground | | | 1 | pound | lump crabmeat, picked clean | | | 1/2 | cup | dry, unflavored bread crumbs | | | 1 | | cayenne pepper | | | 4 | tablespoon | butter | | | 1 | | parsley | | | 1 | | lemon wedges | | | 1 | | tartar sauce | | | | | |
Directions:
| Using an electric blender or wire whisk, beat together mustard, lemon juice and egg until thoroughly combined. While beating vigorously, gradually pour 4 tbs. of olive oil into the egg mixture in a thin stream. When smooth and creamy, stir in salt and pepper.
Gently fold in crabmeat, then bread crumbs and cayenne pepper. Shape into 8 patties, each about a half-inch thick. They will want to fall apart, but that\'s the idea of a good crab cake. You want only enough non-crab stuff to just barely bind them.
Melt butter together with remaining 2 tbs. of olive oil in skillet over medium heat. When butter sizzles (but before it burns!) gently ease the crab cakes into the skillet to cook. When well browned (2 to 3 minutes), gently turn and cook other side. Drain on paper towels. Serve immediately with parsley, lemon, tartar, if desired.
Makes 4 main-course servings, 8 appetizers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (394, 'Appetizers', 'Chestnut-Stuffed Mushrooms', '8 lg Open mushrooms Olive oil; for frying ------------------------------FOR THE STUFFING------------------------------ 1 oz Butter or vegan margarine 1 lg Onion; finely chopped 12 oz Whole cooked chestnuts Fresh lemon juice Salt Freshly ground black pepper Grated nutmeg ------------------------------FOR THE CROUTES------------------------------ 8 sl Wholemeal bread 2 oz Soft butter If you\'re making the coutes, it\'s a good idea to get them done in advance and out of the way. You can fry them, but I think they\'re much nicer baked to a crisp golden crunchiness in a slow oven. Set the oven to 150 C (300 F, Gas Mark 2). Stamp circles in the bread with a large pastry cutter; spread on both sides with butter and put them on a baking sheet. Bake for 1 hour, or until completely crisp and golden. Cool. These will keep in a tin for a few days. To prepare the mushrooms, cut off any stalks so that the surface is level, then wash the mushrooms and pat them dry on kitchen paper. Fry them on both sides with olive oil and drain well. Season them with salt and pepper, then leave on one side while you make the stuffing. Melt the butter in a medium-large saucepan. Add the onion and fry for about 7 minutes, until soft. Chop up any pieces of mushroom stalk, add these and cook for a minute or two longer. Remove from the heat and add the cooked chestnuts, breaking them up a bit as you do so to make a mixture which holds together but has some chunky bits in it. Add a dash of fresh lemon juice, and salt, pepper and grated nutmeg to taste. To serve the dish, preset the oven to 200 C (400 F, Gas Mark 6), or preheat the grill to high. Put the croutes on a baking sheet or in a shallow casserole, then place a mushroom on each one, black side up. Spooon the stuffing mixture on top. Bake or grill until heated through -- about 10 minutes under the grill, 15-20 minutes in the oven. [Note from Karen: There\'s a gorgeous photo of this dish in the book. The stuffed mushrooms are each garnished with three or four extremely thin slivers of lemon peel. Looks absolutely beautiful.] Source: Rose Elliot\'s Vegetarian Christmas Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (395, 'Appetizers', 'Chex and Chocolate Party Mix', '9 c Your favorite chex brand -cereals 2 c Shredded coconut optional 1 c Peanuts 1 c Packed light brown sugar 1/2 c (1 stick) butter 1/2 c Light corn syrup 1 ts Vanilla extract 1/2 ts Baking soda 12 oz Pkg (2 cup) semi-sweet -chocolate morsels 1 1/2 c Raisins Preheat oven to 250 degrees. Combine cereal, coconut and peanuts in large, small roasting pan. In small saucepan over medium heat, heat brown sugar, butter and corn syrup to boiling, stirring. Without stirring, boil 5 minutes. Stir in vanilla and baking soda. Pour over cereal mixture, stir until evenly coated. Bake 1 hour, stirring every 15 minutes. Cool, stirring frequently. Stir in morsels and raisins. Store in airtight container.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (396, 'Appetizers', 'Chick Pea & Tahini Dip', '8 oz Soaked chick peas 2 ea Lemons, juiced 2 ea Crushed garlic cloves 5 tb Olive oil 2 tb Tahini Salt & pepper Water Paprika & parsley Drain chick peas, cover with water in a pot & cook for 60 minutes. Drain & cool. Place in a processor with lemon juice, garlic, oil, tahini & salt & pepper. Blend till smooth adding more water if needed. You should have a thick paste. Check seasonings. Garnish with paprika & parsley. Serve with pita bread. \"Entertaining with Cranks\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (397, 'Appetizers', 'Chick Pea Salad with Garlic-Cumin Vinaigrette', '| Ingredients | | | 1 | cup | chickpeas, dried, soaked | | | 1 1/2 | cup | onion, red, finely diced | | | 6 | tablespoon | olive oil | | | 4 | each | garlic, cloves, crushed | | | 1 | each | jalapeno chili, red, minced | | | 3 | tablespoon | herbs, chopped | | | 1 | tablespoon | cilantro leaves | | | 2 | tablespoon | lemon juice | | | 1 1/2 | tablespoon | cumin, seeds, coarsely crushed | | | 1 | | salt, to taste | | | 1 | | pepper, freshly ground, to taste | | | | | |
Directions:
| Drain soaked chickpeas and cook, covered, in water to cover until tender, about 2 hours or a little longer. Plunge them into cold water, then rub them between fingers to remove the skins.
For the vinaigrette, whisk olive oil with garlic, jalapeno, herbs, vinegar or lemon juice, salt, and pepper. Pour over the salad and mix thoroughly. Taste and adjust seasoning with salt and vinegar, let stand 30 minutes or longer.
Add cilantro leaves as garnish. Serve at room temperature.
![](\"http://www.recipeland.com/laurie/herbs/img/smlwlogo.gif\")
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INSERT INTO `RECIPES_PRO_NEW` VALUES (398, 'Appetizers', 'Chick Peas and Sesame Paste', '1 1/2 c Chick peas, cooked 4 tb Lemon juice 2 Garlic cloves 4 tb Olive oil Stock from chick peas 2 tb Parsley, chopped 1/2 ts Coriander 1/2 ts Salt 1/4 ts Black pepper 4 ts Sesame paste 1/2 ts Paprika Parsley to garnish Chick peas should be overcooked. Reserve liquid. Put chick peas with 1/2 c liquid in blender. Mash well. Blend with other ingredients except sesame paste, paprika & additional parsley. In a small bowl, mix the sesame paste with a little more of the reserved stock. Add to belnder & mix briefly. Serve sprinkled with paprika & additional parsley & with pita bread. Vera Gewanter, \"A Passion for Vegetables\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (399, 'Appetizers', 'Chicken & Banana Egg Roll Appetizer', '1 lg Whole chicken breast 2 lg Firm bananas 2 ts Sesame oil 2 Eggs 2 tb Milk 1/2 c All-purpose flour 2 ts Flour mixed with 2/3 ts Cold water to make thick -paste 4 Egg roll wrappers 3 c Oil for deep-frying Preparation: Halve chicken breast; lay one half flat and slice through it horizontally. Repeat with other half. Use rolling pin to roll breast meat pieces into very thin slices. Brush lightly with sesame oil. Peel and cut bananas in half to yield two round sections about length of chicken breasts. Beat eggs with milk. Wrap thin piece of chicken around section of banana; dredge with flour; dip in egg mixture. Roll wrapped banana in egg roll wrapper, tucking sides of wrapper as you roll. Seal end of wrapper with flour paste. At this point, you can cover and chill or freeze them until ready to deep-fry. Deep-frying: Heat deep-frying oil in wok until bubbles form around a bamboo chopstick held upright in center of oil. Deep-fry until light brown; drain. After rolls have cooled slightly, slice into 1\" sec- tions. Serve. If not serving right away, refry rolls briefly to recrisp, then slice and serve. Submitted By MARNI TUTTLE On WED, 3 JAN 1996 172528 -0400
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INSERT INTO `RECIPES_PRO_NEW` VALUES (400, 'Appetizers', 'Chicken and Banana Egg Roll Appetizer', '1 lg Whole chicken breast 2 lg Firm bananas 2 ts Sesame oil 2 Eggs 2 tb Milk 1/2 c All-purpose flour 2 ts Flour mixed with 2/3 ts Cold water to make thick -paste 4 Egg roll wrappers 3 c Oil for deep-frying Preparation: Halve chicken breast; lay one half flat and slice through it horizontally. Repeat with other half. Use rolling pin to roll breast meat pieces into very thin slices. Brush lightly with sesame oil. Peel and cut bananas in half to yield two round sections about length of chicken breasts. Beat eggs with milk. Wrap thin piece of chicken around section of banana; dredge with flour; dip in egg mixture. Roll wrapped banana in egg roll wrapper, tucking sides of wrapper as you roll. Seal end of wrapper with flour paste. At this point, you can cover and chill or freeze them until ready to deep-fry. Deep-frying: Heat deep-frying oil in wok until bubbles form around a bamboo chopstick held upright in center of oil. Deep-fry until light brown; drain. After rolls have cooled slightly, slice into 1\" sec- tions. Serve. If not serving right away, refry rolls briefly to recrisp, then slice and serve.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (401, 'Appetizers', 'CHICKEN AND DUMPLINGS', '| Ingredients | | | 2 | pound | whole chicken, broiler-fryer chicken to 3 lbs | | | 2 | cup | water | | | 6 | each | whole black peppercorns | | | 2 | each | bay leaves | | | 2 | teaspoon | salt 3 md carrots, peeled and thinly sliced | | | 6 | tablespoon | flour | | | 3/4 | cup | cold water | | | 1 | teaspoon | dried rubbed sage | | | 1 | cup | buttermilk biscuit mix | | | 1/3 | cup | milk | | | 2 | tablespoon | dried parsley flakes | | | 4 | oz | button mushrooms, drained | | | 10 | oz | peas, frozen, thawed | | | | | |
Directions:
| 1. Wash chicken and pat dry.
2. Place chicken, the 2 cups water, peppercorns, bay leaves and salt in a
deep, 2 1/2 to 3-quart, heat-resistant, non-metallic casserole. Heat,
covered, in Microwave Oven 10 minutes. Stir. Heat, covered, in Microwave
Oven
an additional 5 minutes.
3. Add carrot slices and heat, covered, in Microwave Oven 5 minutes longer.
4. Remove chicken pieces from broth and set chicken aside until cool enough
to handle. Reserve broth.
5. Remove chicken from bone: and cut into bite-sized pieces.
6. Discard bones, bay leaves and peppercorns. Skim any excess fat from
chicken broth.
7. Return chicken to casserole.
8. In a small bowl combine flour, the 3/4 cup cold water and the sage until
smooth. Gradually stir flour mixture into chicken mixture.
9. Heat, covered, in Microwave Oven 5 minutes or until gravy is thickened
and
smooth. Stir occasionally.
10. Prepare dumpling dough in a small bowl by combining biscuit mix, milk
and
parsley flakes; stir with a fork until just blended.
11. Add mushrooms and peas to chicken and gravy mixture.
12. Drop dumpling dough by spoonfuls onto hot chicken mixture to form 6
dumplings and heat, covered, in Microwave Oven 4 minutes.
13. Uncover casserole and heat an additional 2 to 4 minutes or until
dumplings are no longer doughy on the underside.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (402, 'Appetizers', 'Chicken and Ham Mousse', '10 -minutes preparation time 3 -minutes cooking time 2 -hours chill time --------------------------------INGREDIENTS-------------------------------- 1 tb Butter 4 Scallions; chopped 2 c Chicken stock 1 pk 2 1/2 lb Broiler-fryer chicken to 3 lb Broiler-fryer chicken, cut -into serving pieces 1 ts Salt 1/4 ts Pepper 1/4 c Flour 1/2 c Butter or margarine 1 lg Finely chopped onion 2 Cloves garlic, -peeled and crushed 3 tb Chopped parsley 3/4 c Red wine 1/2 ts Italian seasoning 8 oz Can tomato sauce 1 ts Dried sweet basil leaves 1 lb Raw, shelled deveined shrimp 1. Wash chicken and pat dry. Set aside. 2. In a plastic bag combine salt, pepper and flour. Coat each piece of chicken with seasoned flour. 3. In a large, heat-resistant, non-metallic skillet melt butter on top of a conventional surface unit. 4. Add chicken pieces and brown on all sides until golden brown. 5. Remove chicken pieces and set aside. Add onions and garlic to skillet. Heat, uncovered, in Microwave Oven 1 1/2 minutes or until onion is tender. 6. Add chopped parsley, wine, ltalian seasoning, tomato sauce, and sweet basil to saut‚ed onion mixture. Stir to combine. 7. Add reserved chicken pieces and heat, covered, in Microwave Oven for 12 to 15 minutes or until chicken is tender. 8. Remove chicken pieces and place on serving platter. 9. Add shrimp to wine sauce and heat, uncovered, in Microwave Oven 3 minutes or until sauce bubbles and shrimp turn pink. (Do not overcook shrimp as they will become tough.) 10. Skim any fat from surface of sauce. Pour shrimp sauce over chicken pieces.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (404, 'Appetizers', 'Chicken Breasts Parmesan', '1/2 c Seasoned dry bread crumbs, Fine 1/4 c Grated parmesan cheese 1 1/2 lb Boneless chicken breasts 2 Eggs, at room temperature 3 T Olive oil 1 c Shredded mozzarella cheese 8 oz Can tomato sauce 1 t Dried Italian seasoning 1/4 t Garlic salt Grated Parmesan cheese 1. On wax paper combine bread crumbs and 1/4 cup grated Parmesan cheese. Dip chicken breasts first in egg and then in bread crumb mixture until well coated. 2. Heat oil in a large, heat-resistant, non-metallic skillet over high heat on top of a conventional surface unit. Quickly brown coated chicken pieces on both sides. 3. In a small bowl combine tomato sauce, Italian seasoning and garlic salt. Spoon tomato sauce over chicken. 4. Sprinkle the shredded mozzarella cheese over the tomato sauce. 5. Heat, loosely covered with wax paper, in Microwave Oven 5 to 6 minutes or until sauce is bubbly and chicken is tender. Sprinkle with grated Parmesan cheese and heat, uncovered in Microwave Oven an additional 30 seconds or until cheese is melted.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (405, 'Appetizers', 'Chicken Breasts Supreme', '3 lb Chicken breasts 1/2 c Finely chopped onion 2 tb Butter 10 1/2 oz Cream of mushroom soup, Canned, condensed 1 c Milk 1 ts Salt 1/8 ts Pepper 1. Place chicken breasts, skin-side-down in a shallow, heat- resistant, non-metallic, 10-inch baking dish. 2. Heat, uncovered, in Microwave Oven 10 minutes. Set chicken aside. 3. In a deep, heat-resistant, non-metallic casserole, melt 2 table-spoons butter in Microwave Oven 15 seconds. 4. Add onion to melted butter and heat, uncovered, in Microwave Oven 2 1/2 minutes or until onion is tender. 5. Add soup, milk and seasonings to onions. Stir well to combine all ingredients. 6. Heat, uncovered, in Microwave Oven 3 minutes. 7. Pour sauce over chicken and heat, covered, 6 minutes in Microwave Oven or until chicken is tender.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (406, 'Appetizers', 'Chicken Canapes', '8 oz Philadelphia cream cheese 4 oz Sour cream 2 cn Underwood chunky chicken Chopped pecans Mix contents, keep chilled. Just before serving, spread on butter crackers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (407, 'Appetizers', 'Chicken Curry Iii', '1 tb Vegetable oil 1 md Green pepper, diced 2 lg Onions, thinly sliced 2 Cloves garlic, -peeled and crushed 1 tb Ground allspice 1 ts Ground ginger powder 1 tb Curry powder 1 tb Turmeric powder 1 ts Salt 1/4 ts Pepper 1 md Broiler-fryer chicken, -cut into 8 pieces 2 lg Tomatoes peeled and -thinly sliced 2 c 6 Hard cooked eggs 1/2 c Finely chopped cooked -chicken 3 tb Mayonnaise 1 tb Grated onion 1 ts Dijon mustard 1/2 ts Dry mustard 3/4 ts Hot pepper sauce, to taste 1 tb Minced parsely Paprika, for garnish 1. Cut eggs lengthwise in half. Remove yolks & place in a small bowl. 2. Marsh yolks w/ a fork. Add chicken, mayonnaise, onion, Dijon mustard, dry mustard, hot sauce & parsely. Blend well. Stuff egg whites w/ yolk mixture. Sprinkle tops w/ paprika to garnish. Cover & refrigerate until serving time.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (409, 'Appetizers', 'Chicken Fingers From Joan Johnson', '3 Boneless chicken breasts- 4 oz each 2 tb Low fat yogurt 12 Soda crackers, crushed 1 ts Dried thyme 1/2 ts Dried marjoram 1/4 ts Curry powder Salt 1. Trim breasts of any fat. Cut each into 8 even strips. In a bowl, combine the chicken strips and yogurt. Stir gently to coat each piece evenly. 2. In a shallow dish or plate, combine the crumbs, thyme, marjoram, and curry. With a fork, place each chicken strip in crumbs and roll to coat. 3. Place on a cake rack set in a baking dish or pan. Repeat with remaining strips until all are coated and lined up in a single layer on the rack. 4. Bake at 375F for 25 minutes or until crumbs are lightly brown and crisp. Remove from oven and sprinkle with salt to taste. ====================================================================== Dipping Sauce 1/2 c low fat yogurt 2 T catsup 2 T finely chopped celery 2 t light soy sauce 1/2 t very finely minced garlic fresh ground pepper Combine all, and pepper to taste. Makes 3 servings, 8 fingers each.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (410, 'Appetizers', 'Chicken Fondue in Ginger Broth', '| Ingredients | | | 4 | cup | chicken stock | | | 2/3 | cup | white wine, or 1/4 c cider or rice vinegar | | | 2 | each | lemon, slices | | | 2 | each | garlic, cloves, minced | | | 2 | tablespoon | gingerroot, minced | | | 2 | teaspoon | sugar | | | | | ---Chicken and Vegetable Trays--- | | | 1 | pound | chicken, breasts, boneless, skinless | | | 1/2 | each | broccoli, bunch | | | 1 | each | yellow summer squash or zucchini | | | 2 | cup | swiss chard, torn, or romaine lettuce | | | 1 | each | sweet red pepper, or green pepper | | | 1/4 | pound | mushrooms | | | 1 | | hot chili sauce (recipe follows) | | | 1 | | garlic sauce (recipe follows) | | | | | |
Directions:
| Cooking stock: In fondue pot, electric skillet or electric wok, combine chicken stock, white wine, lemon slices, garlic, ginger and sugar. Just before serving, heat to simmer.
Chicken and Vegetable Tray: Cut chicken into 3/4 inch pieces; place on serving platter. Cut broccoli, summer squash, swiss chard and sweet pepper into bite-sized pieces; arrange along with mushrooms on a separate platter.
Using long fondue forks, spear chicken or vegetables; dip into simmering fondue broth to cook. Cook chicken pieces until no longer pink inside, and vegetables until tender-crisp.
Serve with Hot Chilli Sauce and Garlic Sauce for dipping.
Garlic Sauce:
1/2 c light sour cream or low-fat yogurt or a mixture of both
2 ea garlic, cloves, minced.
1/4 c parsley, fresh, chopped
(For a variation, substitute chopped fresh basil or coriander, to taste for the garlic and reduce the parsley to 1 tbsp.)
In a small bowl combine sour cream, garlic and parsley.
Hot Chili Sauce:
1/3 c water
2 tb lemon juice or lime juice
1 tb soy sauce, low-sodium
1 ts sugar
1/4 ts hot pepper flakes
In a small bowl, combine water, lemon or lime juice, soy sauce, sugar and hot pepper flakes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (411, 'Appetizers', 'Chicken Fritters', '20 -minutes preparation time 10 -minutes cooking time --------------------------------INGREDIENTS-------------------------------- 2 c Chicken; finely chopped -cooked 1 ts Salt 2 ts Mincd fresh parsley 1 tb Lemon juice 1 1/4 c Flour 2 ts Baking powder 1 Egg; beaten 2/3 c Milk Oil; for frying -------------------------------HONEY MUSTARD------------------------------- 1 c Dry mustard 1 c White wine vinegar 2 Egg; beaten 3/4 c Honey 1/4 ts Salt 1. In a large bowl, toss chicken with salt, parsley, and lemon juice. Set aside for 15 minutes. In another large bowl, combine flour, baking powder, egg, and milk. Stir to blend well. 2. Add flour mixture to chicken and mix well. 3. In a large frying pan, heat 1 inch of oil to 375F. Drop batter by tablespoons into hot oil and fry in batches without crowding for 2 minutes, until golden brown. Drain on paper towels and serve with honey mustard for dipping. Honey mustard directions 1. Combine mustard and vinegar in a small bowl and set aside for 30 minutes or overnight. 2. In a double boiler over medium heat, stir together mustard-vinegar mixture, eggs, honey, and salt. Cook about 20 minutes until thickened, stirring often. From: 365 Ways to Cook Chicken
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INSERT INTO `RECIPES_PRO_NEW` VALUES (412, 'Appetizers', 'Chicken Gravy with Mushrooms', '2 tb Butter, margarine or 2 tb Chicken fat 2 tb Flour Salt and pepper 1 c Chicken stock or broth 4 oz Sliced mushrooms, drained 1. Melt butter in a deep, 1-quart, heat-resistant, non-metallic casserole in Microwave Oven 30 seconds. 2. Blend in flour and salt and pepper to taste. Stir until smooth. Heat, uncovered, in Microwave Oven 1 to 2 minutes or until lightly browned. 3. Gradually stir in chicken stock. Add mushroom slices; stir to combine. 4. Heat, uncovered, in Microwave Oven 4 minutes or until gravy is thickened and smooth. Stir every 60 seconds during cooking. Makes 1 cup
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INSERT INTO `RECIPES_PRO_NEW` VALUES (413, 'Appetizers', 'Chicken Kabobs Ii', '2 lb Boned chicken breasts 1/3 c Soy sauce 1 tb Sugar 1 ts Salt 1/8 ts Pepper 1/4 ts Garlic powder 1/4 ts Ground ginger 2 Green peppers, cut into -1/2-inch cubes 8 oz Can mushroom caps, drained 3 tb Honey 1. Remove skin from chicken breasts and cut chicken into 1-inch cubes. 2. In a large bowl combine soy sauce, salt, pepper, garlic powder, sugar and ginger; stir to combine. 3. Add chicken pieces and toss lightly to coat pieces well. 4. Alternate chicken pieces, green peppers and mushroom caps on wooden skewers. Reserve soy sauce mixture. 5. Combine honey with reserved liquid. 6. Brush each kabob liberally with the mixture. 7. Place kabobs in a single layer in a shallow, heat-resistant, non-metallic baking dish. 8. Heat, uncovered, in Microwave Oven 5 to 9 minutes turning kabobs occasionally until chicken is cooked and green peppers are tender. 9. Kabobs may be served either hot or cold.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (414, 'Appetizers', 'Chicken Liver and Anchovy Savory', '4 tb Butter 6 Chicken livers 1/2 ts Pepper 2 Anchovy fillets 1/2 c Stock 3 sl Buttered toast (edged, -trimmed and cut in 1/2) 2 tb Bread crumbs 2 tb Gratd Parmesan cheese Melt butter in skillet. Saute chicken livers, chop the livers with pepper and anchovy fillets until well blended. Return mixture to skillet and add stock. Cook over medium heat 5 minutes, stirring frequently. Place mixture on toast. Sprinkle bread crumbs and cheese. Place under broiler for 1 minute to brown. Serves 3. Anita Douglas From: Paul Kimball Cooking Capers Shared By: Pat Stockett
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INSERT INTO `RECIPES_PRO_NEW` VALUES (415, 'Appetizers', 'Chicken Liver Pate (Jewish Style)', '1 Onion; minced 3 tb Chicken fat; divided 1 lb Chicken livers; cut in 1/2 6 Saltine crackers 3/4 ts Lawry seasoning 2 tb Hungarian paprika 1 pn Sugar Black pepper 1 pn Kosher salt 2 Eggs, hard boiled, quartered Saute onion in 1 T fat until soft and translucent, about 4 minutes. Raise heat medium high and add livers, browning them quickly while stirring occasionally. Season with some salt and pepper. While livers are still slightly pink on the inside, remove all contents of pan to food processor. Puree. Add the remaining 2 T fat, crackers, seasonings and eggs. Process until smooth. Should be firm and smooth, not stiff or dry. Add a little more fat if necessary. Taste and adjust seasonings. Seal tightly and refrigerate at least 4 hours before serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (416, 'Appetizers', 'Chicken Livers and Mushrooms', '5 sl Raw bacon 1 1/2 lb Chicken livers 1 ts Salt 1/8 ts Pepper 2 1/2 tb Flour 1/4 c Finely chopped onion 21 oz Canned chicken giblet gravy 4 oz Sliced mushrooms, drained 1. Place 5 slices of bacon in a 10-inch, heat-resistant, non- metallic skillet. Cover with a paper towel and heat in Microwave Oven 5 minutes or until bacon is crisp. 2. Remove bacon and set aside. 3. In a plastic bag combine flour, salt and pepper. Coat chicken livers with seasoned flour and place in hot bacon fat. Add minced onion. 4. Heat, uncovered, in Microwave Oven 4 minutes. Turn chicken livers over and heat an additional 4 minutes or until chicken livers are browned. 5. Add the canned chicken giblet gravy and heat, covered, in Microwave Oven 6 minutes. 6. Add mushrooms, stir and heat an additional 1 to 1 1/2 minutes in Microwave Oven. Tip: If chicken livers begin to pop, pierce them with the tines of a fork before continuing to cook. The popping is just the steam escaping through the thin membrane surrounding the livers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (417, 'Appetizers', 'Chicken Livers En Brochette', '1 1/2 lb Chicken livers (about 18) 3/4 ts Dried marjoram leaves 3/4 ts Dried thyme leaves 3/4 ts Salt 1/8 ts Pepper 12 lg Fresh mushrooms 9 sl Bacon, -halved crosswise 6 tb Butter or margarine, -melted 1/4 c Dry white wine Rinse chicken livers; pat dry with paper towels. In medium bowl, combine the marjoram, thyme, salt and pepper. Add livers; toss to combine. Remove stems from mushrooms; reserve for rice pilaf. Wipe mushroom caps with damp towels. Wrap each liver in bacon. On each of 6 skewers, alternate 3 livers and 2 mushrooms. Arrange skewers on rack in broiling pan. Brush with half of butter. Broil, 4 inches from heat, 5 minutes. Turn skewers; brush with remaining butter and the wine. Broil 5 to 7 minutes longer, or until bacon is crisp (livers should still be pink on inside). Serve skewers on platter of Mushroom Rice Pilaf. Source: Mom\'s old magazine clippings- 1940\'s to 1970\'s Mc call\'s, January 1971
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INSERT INTO `RECIPES_PRO_NEW` VALUES (418, 'Appetizers', 'Chicken Livers Wrapped In Bacon', '8 sl Bacon, halved 1 lb Chicken livers, halved 6 oz Can whole water chestnuts, -drained and sliced 2 tb Oil Lay bacon slices flat. Place chicken livers and water chestnuts on top, roll up and secure with toothpicks. Heat oil in wok or frying pan. Add liver rolls and cook until bacon is browned. Serve.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (419, 'Appetizers', 'Chicken Marengo Ii', '1 Broiler-fryer chicken, cut -into 8 pieces and skinned 1 ts Seasoned salt 1 1/2 oz Package spaghetti sauce mix 1/2 c Fine, dry bread crumbs 1/2 c Sauterne wine 1 c Thin sliced fresh mushrooms 17 oz Whole peeled tomatos w/basil -leaf, undrained, and -cut into pieces 1. Combine seasoned salt, spaghetti sauce mix and bread crumbs in a plastic bag. Shake chicken pieces in bread crumb mixture. 2. Arrange coated chicken pieces in a shallow, 2-quart, heat- resistant, non-metallic casserole with the thickest portions toward outside of casserole. Heat, covered loosely with a paper towel, in Microwave Oven 6 minutes. 3. Add wine, mushrooms, remaining crumb mixture, and cut up tomatoes with liquid. 4. Cover loosely wvith plastic wrap and heat 9 minutes in Micro- wave Oven or until chicken is tender.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (420, 'Appetizers', 'Chicken Pate', '1 1/2 c Chicken Breast,cooked,minced 8 oz Neufchatel Cheese, softened 3 T Chopped Onion 2 T Dry Sherry 2 T Mayonnaise (diet) 2 t Lemon juice 1/4 t Hot sauce 1/8 t Ground Nutmeg 1 ds Paprika Combine chicken (which has been finely chopped), Neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth. Transfer mixture to a 2 cup mold coated with cooking spray (Pam). Cover, and chill overnight. Unmold onto a serving plate. Sprinkle with paprika. Garnish with parsley sprigs, if desired. Serve with Melba toast rounds or unsalted crackers. Yield: 1 3/4 cups (28 calories per Tablespoon.) PER SERVING (1 T): 28 calories, 2.8 g fat, .3 g carbohydrates, 0 g fiber, 10 g cholesterol, 30 mg sodium, 27 mg potassium.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (421, 'Appetizers', 'Chicken Pinwheels', '1 ts Basil leaved, dried 1/2 ts Seasoned salt 1/4 ts Seasoned pepper 1/4 ts Garlic powder 4 Chicken breast halves - skinned, boned 4 sl Ham, deli, low-fat 2 tb Lemon juice Paprika Lettuce Tomatoes, cherry Combine basil, seasoned salt and pepper, garlic powder; set aside. Place chicken between sheets of plastic wrap, pound to 1/4\" thickness. Lightly sprinkle seasonings over each chicken breast, top with slice of ham. Roll up, beginning with longest side. Place rolls seam side down in baking dish. Drizzle with lemon juice, sprinkle with paprika. Bake in preheated 350F oven 20-25 mintes. Chill. Slice into 1/4\" rounds, arrange on lettuce leaf line platter, garnish with cherry tomatoes. Nutritional Analysis per serving: 25 calories, 4 g. protein, 0 g. carbohydrate, 1 g. fat, 0 g. dietary fiber, 12 mg. cholesterol, 53 mg. sodium. Calories from fat: 35% Original recipe from Modern Maturity, April-May 1993. Conversion and additional nutritional analysis by Rick Weissgerber [GEnie D.WEISSGERBE]
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INSERT INTO `RECIPES_PRO_NEW` VALUES (422, 'Appetizers', 'Chicken Puffs', '2 T Butter 1/4 c Flour 1 ea Egg 1/4 c Swiss chesse(shredded) 2 c Chicken (cooked, fine chop) 1/4 c Celery (finely chopped) 2 T Pimento (chopped) 2 T Dry white wine 1/4 c Mayonnaise Melt butter in 1/4 cup boiling water. Add flour and a dash of salt; stir vigorously. Cook and stir until mixture forms a ball that doesn\'t separate. Remove from heat and cool slightly. Add egg; beat vigorously until smooth. Stir in cheese. Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff. Bake at 400F for 20 minutes. Remove from oven; cool and split. Combine remaining ingredients, 1/2 teaspoon salt and dash of pepper. Fill each puff with 2 teaspoons.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (423, 'Appetizers', 'Chicken Puffs Amandine', '1/2 c Canned chicken broth 1/4 ts Almond extract 1 cn Devil chicken spread 3 tb Diced toasted almond -optional 2 Eggs 1/8 ts Salt 1/2 c Sifted flour 1/4 c Butter Heat oven to 450 degrees. Bring broth to boil over moderate heat. Add butter and salt. Stir until butter melts. Reduce heat. Add flour all at once. Stir vigorously until mixture can be formed into a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each one. Continue beating until smooth and shiny. Stir in chicken spread, almonds and extract. BLend well. Drop by small teaspoonfuls onto greased cookies sheets and bake 10-12 minutes until golden. Can be made ahead and reheated at 350 degrees for 5-7 minutes. Serve warm.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (424, 'Appetizers', 'Chicken Royale', '4 ea Breasts, chicken, halves, -- broiler/fryer, boned, -- skinned 4 oz Cheese, Boursin, -- quartered OR 4 oz Cheese, herb flavored -- quartered 1/2 c Walnuts, English, finely -- chopped 4 lg Spinach, leaves, steamed -- slightly 1/2 ts Salt 1/2 ts Pepper 1/2 c Wine, white, dry 1/2 c Dressing, raspberry, -- vinaigrette, 2 tb Margarine Pound the chicken pieces down to a 1/4-inch thickness. Roll the cheese quarters in walnuts. Place one spinach leaf on each breast, top with a cheese quarter. Fold the chicken around the spinach and cheese to form a mound. Sprinkle salt and pepper over the chicken. Place the chicken in baking pan. Cover and bake in a 350 F oven for 30 minutes or until the chicken is fork tender. In a small saucepan, mix together the wine and raspberry vinaigrette dressing. Cook over medium heat until sauce is reduced by one-half then stir in the margarine. Heat until the margarine melts and stir until the sauce is smooth. Pour the sauce over the chicken. Serve with rice. * If raspberry vinaigrette dressing is not available, substitute 1/4 cup of bottled reduced-calorie red wine vinegar and oil dressing and 1/4 cup seedless raspberry jam. Omit the margarine. Cook: Dwight Dewsnap, Massachusetts Source: \"Chicken Cookery\" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622
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INSERT INTO `RECIPES_PRO_NEW` VALUES (425, 'Appetizers', 'Chicken Sat‚ with Peanut Sauce', '----------------------------------MARINADE---------------------------------- 1 tb Light brown sugar 1 tb Curry powder 2 tb Crunchy peanut butter 1/2 c Soy sauce 1/2 c Freshly squeezed lime juice 2 Garlic cloves, minced Crushed dried chile peppers ---------------------------- 6 Chicken breast halves, ?boned, skinned, and cut ?into 1/2\" wide strips --------------------------------PEANUT SAUCE-------------------------------- 2/3 c Crunchy peanut butter 1 1/2 c Coconut milk, unsweetened 1/4 c Freshly squeezed lemon juice 2 tb Soy sauce 2 tb Molasses (or brown sugar) 1 ts Fresh ginger root, grated 4 Garlic cloves, minced 1/4 c Chicken broth 1/4 c Heavy cream Cayenne pepper Grated lime zest Fresh cilantro sprigs To make the marinade, combine the first 7 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable. Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and pur‚e briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler. Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (426, 'Appetizers', 'Chicken Szechuan-Style with Sesame Paste', '2 Whole chicken beasts, Skinned and boned 2 tb Szechuan peppercorns 4 tb Sesame paste 3 tb Green tea 2 tb Wine vinegar 2 1/2 ts Soy sauce 3 tb Peanut oil 2 ts Crushed red pepper * 3 Slices fresh ginger, minced 1 Scallion (white part only), Chopped 1 cl Garlic, minced fine 1 1/2 tb Dry sherry or Shaoshing wine 1/2 ts Cayenne pepper Lettuce leaves * or you substitute 2 whole chili peppers, crushed. In a pot, poach the chicken breasts in a little boiling water for 10 minutes until white and opaque. In a dry frying pan, toast the Szechuan peppercorns over moderate heat, then crust or grind them; set aside. Remove the chicken breasts from the pot, drain and cool them. Slice them, then shred the slices into julienne pieces. In a mixing bowl, combine the sesame paste and green tea (or the peanut butter and sesame oil -- See NOTE). Add the vinegar and soy sauce; blend well. Add the peanut oil, red pepper, ginger, scallion, garlic, sherry, cayenne pepper, and the peppercorns. Mix all ingredients very well. Toss the chicken strips in this sauce, to coat. Refrigerate until 20 minutes before serving. Pass the chicken and the lettuce leaves separately, and let each guest place a small portion of the chicken in the middle of a lettuce leaf and roll it up like an egg roll to eat using fingers. Makes 6 appetizer servings. NOTE: The authentic recipe calls for green tea to thin the sesame seed paste, but you may substitute chicken broth, or simply water, if you prefer. Another substitution you may make if you wish is peanut butter for the sesame seed paste along with sesame oil instead of green tea. This dish is served cold or at room temperature and can be made a day ahead . -- Verdi
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INSERT INTO `RECIPES_PRO_NEW` VALUES (427, 'Appetizers', 'Cola Chicken Wings', '| Ingredients | | | 1 | pk | chicken wings | | | 1 | cup | coca-cola | | | 1 | cup | ketchup | | | 1/4 | cup | butter | | | | | |
Directions:
| Put wings in baking dish. Mix ingredients and pour over them. Bake in a
325oF oven until done, approximately 1 hour.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (428, 'Appetizers', 'Chicken Wings In Oyster Sauce', '1 Chicken wings 3 sl Fresh ginger root Vegetable oil 4 tb Oyster sauce 1 tb Dry sherry 1/2 ts Sugar 2 1/2 tb Soy sauce 1 c Water Recipe by: The Travelin\' Gourmet Cut each wing into two pieces by separating at the joint; discard the tips. Heat the ginger slices in the oil in a wok; add a third of the wings at a t and brown. When the wings are browned, drain the oil and remove the ginger slices from the wok. Add the oyster sauce, sherry, sugar soy sauce, and water. Place the browned wings in the wok and simmer, covered, for 10 to 1 minutes. Cook another 12 to 15 minutes with the lid off, basting frequentl with the sauce. When the wings are tender and nicely glazed, they are read to be eaten.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (429, 'Appetizers', 'Chicken Wings Pacifica', '45 Chicken wings 2 c Soy sauce 2 c Brown sugar, packed 1 c Butter 2 ts Dry mustard 1 1/2 c Water Disjoint chicken wings, discarding bony tips. Arrange meatier wing parts in shallow baking pan. Combine soy sauce, brown sugar, butter, mustard and water and heat until sugar and butter dissolve. Cool and pour over wings. Marinate in refrigerator 2 hours, turning occasionally. Bake, in marinade, at 350 degrees 45 minutes, turning once and spooning marinade over chicken occasionally. Drain on paper towels and serve hot or cold. Note: Marinade goes along way. More wings can be added. Marinate in 2 large ziplock bags.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (430, 'Appetizers', 'Chicken with Fruit and Mixed Mustards', '4 ea Breasts, chicken, halves, -- broiler/fryer, boned, -- skinned 1/2 c Mustard, dijon 1/3 c Mustard, Bavarian 1 tb Mustard, Chinese 1/3 c Honey 1/3 c Cream, light 1/2 ts Salt 1/4 ts Pepper 2 tb Margarine 4 ea Kiwi, peeled, sliced 2 c Melon, honeydew, balls OR 2 c Melon, cantaloupe OR -- combination of both 1/4 c Mayonnaise Parsley In a medium bowl, mix together Dijon, Bavarian, and Chinese mustards, honey and cream. In a large glass bowl, place 1/2 of the mustard sauce; reserve the remainder for later use. Sprinkle chicken with salt and pepper then place it in the mustard sauce, turning to coat. Place the bowl with the chicken and mustard sauce in it in the refrigerator and marinate for 30 minutes, turning often.');
INSERT INTO `RECIPES_PRO_NEW` VALUES (431, 'Appetizers', 'Chicken-Cheese Canapes', ' 2 c Chopped cooked chicken 3/4 c Mayonnaise 2 Scallions, minced 1/2 ts Dried basil 1/4 ts Dried thyme 1/4 ts Freshly ground pepper 1/2 c Grated Swiss cheese 1/2 c Grated Parmesan cheese 4 English muffins, split 1. Preheat oven to 350?. In a medium size bowl, combine chicken, mayonnaise & scallions. Blend in basil, thyme & pepper. Add Swiss cheese & 2 tbsp. of the Parmesan; blend well. 2. Spread chicken mixture over English muffin 1/2\'s, dividing evenly. Sprinkle w/ remaining Parmesan cheese. Arange on a foil lined baking sheet & bake about 10 minutes until browned on top. 3. Cut muffins into 1/4\'s & serve hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (432, 'Appetizers', 'Chil Con Queso', '2 T Chopped Onion 1/2 t Butter Or Margarine 1/4 c American Cheese Spread 1 ea Small Tomato * 1 T Green Chili Peppers ** 1 x Dash Hot Pepper Sauce (Opt.) 1 x Tortilla Or Corn Chips * Tomato should be peeled, seeded and chopped. ** Green Chili Peppers should be chopped canned Green Chili Peppers. ~------------------------------------------------------------------------- In a small nonmetal bowl micro-cook the chopped onion and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown. Stir in the American cheese spread. Micro-cook, uncovered, on 100% power about 1 minute or till the cheese spread is melted, stirring occasionally. Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the cheese mixture, uncovered, on 100% power for 20 to 40 seconds more or till the cheese mixture is heated through. Serve immediately with tortilla or corn chips. Makes about 1/2 cup of dip.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (433, 'Appetizers', 'Chile Con Queso Mini-Bites', '1/2 c Chopped Tomato 1/4 c Minced Green Onions 1 cl Garlic Minced 4 Eggs Beaten 1/2 c (2 Oz.) Shredded Cheddar 1/2 c (2 Oz.) Monterey Jack Cheese With Jalapeno Pepper 1 ts Chili Powder 1/2 ts Cumin, 1/8 t. Red Pepper 1 cn (4 Oz.) Chopped Green Chiles Rinsed & Drained Whole Green Chiles Sliced Coat A Nonstick Skillet With Cooking Spray; Place Over Medium- Highheat Until Hot. Add Tomato, Green Onions & Garlic. Saute Until Onions Are Tender. Combine Tomato Mixture, Eggs, Cheeses, Chili Powder, Cumin, Redpepper & Chopped Green Chiles. Stir Well. Spoon 1 T. Mixture Into Minature Muffin Pans Coated With Cooking Spray. Bake At 425 For 8 To 10 Min. OR Until Centers Are Set. Remove From Oven; Let Cool in Pans 1 Min. Loosen Edges With Knife & Remove From Pans. Serve Warm. Garnish With Sliced Green Chiles If Desired. (Fat 2. Chol. 40.)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (434, 'Appetizers', 'Chiles Rellenos Con Queso', '-----------------------------------CHILES----------------------------------- 6 x California Chiles * 3 x Egg, Separated 4 oz Monterey Jack Cheese 1/2 c All-Purpose Flour Oil For Frying --------------------------------TOMATO SAUCE-------------------------------- 4 sm Tomatoes, Peeled 1/2 ts Salt 1 sm Onion 2 sm California Chiles Clove Garlic 1/8 ts Ground Cinnamon 1 tb Vegetable Oil 1/8 ts Ground Cloves 1/2 c Chicken Broth * California Chiles should be roasted and peeled. ~------------------------------------------------------------------------ Prepare the tomato sauce and keep warm. Cut as small a slit as possible in one side of each chile to remove seeds. Leave stems on. Pat chiles dry with paper towels. Cut cheese into long thin sticks, one for each chile. Place one stick in each chile, using more if chiles are large. If chiles are loose and open, wrap around cheese and fasten with toothpicks. Pour oil 1/4\" deep in a large skillet. Heat oil to 365?F. Beat egg whites in a clean medium bowl with clean beaters until stiff. Beat egg yolks lightly in a small bowl and fold into beaten egg whites. Roll chiles in flour, then dip in egg mixture to coat. Fry in hot oil until golden brown, turning with a spatula. Drain on paper towels. Serve immediately, topped with tomato sauce. TOMATO SAUCE: Combine tomatoes, onion and garlic in a blender or food processor and puree. Heat oil in a medium saucepan, add tomato mixture. Cook 10 minutes, stirring occasionally. Add broth, salt, chiles, cloves and cinnamon. Simmer gently for 15 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (435, 'Appetizers', 'Chili Cheese Ball', '1 pk Chili seasoning 2 pk Cream cheese (8 oz ea) 3 tb Salsa Shredded Monterey Jack Chopped nuts Beat chili seasoning, cream cheese and salsa. Shape into a ball and chill until firm. Roll in shredded cheese and/or chopped nuts.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (436, 'Appetizers', 'Chili Cheese Cornsticks', '1 1/4 c Yellow cornmeal 1 lg Egg 1/2 c Flour 1 c Milk 2 tb Sugar 1/2 c Shredded Cheddar 1 tb Baking powder 2 tb Chopped green chilies Beat egg, milk and 1/4 c. vegetable oil. Add dry ingredi- ents, stirring only to mix. Toss in cheese and chilies. Bake in greased pans at 425 degrees for 15 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (437, 'Appetizers', 'Chili Cheese Log', '1 pk Chili seasoning 16 oz Cream cheese; softened 3 tb Salsa 1/2 c Pecans; chopped 1/2 c Monterey Jack cheese; shred Beat chili seasoning with cream cheese and salsa. Shape into a log and top with chopped nuts and Jack cheese. Chill until firm. Decorate as desired. Serve with assorted crackers and vegetables.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (438, 'Appetizers', 'Chili Cheese Roll', '1 8 oz package American -cheese, grated 1 3 oz package cream cheese 1/8 ts Garlic powder 1/4 c Chopped pecans 2 tb Chili powder ** %%%%% CHILI CHEESE ROLL %%%%% ** Have cheese at room temperature; mix both until well blended. Stir in garlic powder and pecans. Form into a roll about 10 inches long. Spread the chili powder on waxed paper and coat the outside of cheese with the chili powder by rolling over the waxed paper. Chill. Slice and serve with crackers or Melba toast. Makes forty 1/4 inch thick slices. Origin: Spices of the World Cookbook, by McCormicks Sent by: Sharon Stevens.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (439, 'Appetizers', 'Chili Con Queso', '1/4 c Chopped Onion 1 t Butter Or Margarine 1/2 c American Cheese Spread 1 ea Med. Tomato * 2 T Chili Peppers ** 1 x Dash Hot Pepper Sauce (Opt.) 1 x Tortilla Or Corn Chips * Tomato should be peeled, ceeded, and chopped. ** Chili Peppers should be canned, chopped, green chili peppers. ~------------------------------------------------------------------------- In a small nonmetal bowl micro-cook the chopped onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the onion is tender but not brown. Stir in the American cheese spread. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the cheese spread is melted, stirring occasionally. Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more or till the cheese mixture is heated through. Serve immediately with tortilla or corn chips. Makes about 1 cup of dip.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (440, 'Appetizers', 'Chili Con Queso Dip', '| Ingredients | | | 1 | tablespoon | butter | | | 1 | pn | cumin | | | 4 | oz | green chilies, chopped | | | 1 | cup | canned tomatoes, chopped | | | 1/2 | cup | onion, chopped | | | 1/2 | pound | jack cheese, shredded | | | 1 | teaspoon | garlic, minced | | | 3 | oz | cream cheese | | | 1/4 | teaspoon | pepper | | | 1 | tablespoon | cilantro, chopped | | | | | |
Directions:
| Microwave margarine on high for 30 seconds. Add next 5 ingredients, cover with plastic wrap (leaving vent) and microwave on high for 2 minutes. Add tomatoes and cook 2 minutes. Add cheese and cook 1 minute. Stir and cook 1 minute. Stir in cilantro. Serve with tortilla chips.
Makes 2-1/2 cups.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (441, 'Appetizers', 'Chili Dip *', '------------------------------PATTI - VDRJ67A------------------------------ 2 cn Chili with no beans, large 1 lb 2 c Raw Peanuts 2 ts Chili Powder 1 ts Cumin, Ground 3 sm Dried Hot Red Chiles 1 tb Salad Oil Salt The lively flavors of cumin and chiles make these peanuts irresistible. To sip alongside, offer ice-cold beer, margaritas, or tomato juice. Yield: 8 To 10 Servings. Preparation Time: About 5 Minutes. Cooking Time: About 25 Minutes. Place the peanuts in a large rimmed baking pan. Bake in a 350?F oven, stirring occasionally, until lightly golden (about 15 minutes). Remove from the oven. Add the chili powder, cumin, chiles, and oil to the pan, blending well. Return to the oven and continue to bake, stirring once, until the peanuts are a golden brown, (8 to 10 Minutes more). Season to taste with the salt. Serve warm or cool. Per Serving: 214 Calories, 9 Grams Protein, 6 Grams Carbohydrates, 19 Grams Total Fat, 0 Mg Cholesterol, 12 mg sodium From Sunset\'s Quick And Easy Cookbook Copyright 1991 Courtesy of Rich Harper
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INSERT INTO `RECIPES_PRO_NEW` VALUES (443, 'Appetizers', 'Chili Roasted Peanuts', '1 1/2 tb Peanut oil 1/2 tb Crushed chilies 1 tb Cumin 1/4 ts Turmeric 1 tb Sugar 4 c Raw peanuts Preheat oven to 325F. Combine all ingredients except the nuts in a baking pan & mix well. Add nuts & toss to mix. Spread nuts in a single layer & bake for 20 minutes, or until golden, stirring 2 or 3 times during cooking. Serve barely warm or at room temperature. Variation: Try assorted nuts.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (444, 'Appetizers', 'Chilie Tomato Salad', '6 sm Tomatoes 1/2 bn Parsley, chopped 1/2 ea Hot green chili, chopped 1 1/2 ts Olive oil 2 tb Lemon juice 1 pn Salt & pepper 1 pn Cayenne Quarter the tomatoes. Mix parsley & chili with the tomatoes & chill. Combine the remaining ingredients & set aside to rest. Just before serving, mix the salad dressing with the salad.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (445, 'Appetizers', 'Chilled Lemon Soup', '1 1/2 pt Vegetable stock 1/2 pt Dry cider 2 oz Short-grain brown rice Salt & pepper 2 ea Lemons, juiced, rind grated 2 tb Chives, snipped 4 ea Thin lemon slices to garnish Simmer the stock, coder & rice in a covered pot with salt, pepper & lemon rind for 40 minutes. Puree & return to the pot. Mix in the lemon juice & simmer gently. Cool & skim any fat that might appear on the surface. Chill. To serve, scatter with the chives & garnish each bowl with a slice of lemon. Adapted from Pamela Westland, \"Fruit\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (446, 'Appetizers', 'Chilled Orange-Carrot Soup', '3/4 ts Ginger, grated 8 ea Carrots, thinly sliced 3/4 c Leeks, white parts only, -- sliced 3 tb Margarine 4 c Vegetable broth 2 c Orange juice Salt White pepper 1 ea Orange, halved & sliced 10 ea Mint sprigs Saute ginger, carrots & leeks in margarine until the leeks are tender, about 4 minutes. Add 3 c of broth, cover & simmer until the carrots are tender, about 35 minutes. Remove from heat & allow to cool. Transfer to food processor & puree until smooth. Return to pot, stir in remaining broth & half the orange juice. Add remaining juice 1 tb at a time until the consistency is that of a thin soup. Season & chill. Serve garnished with orange slices & mint sprigs.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (447, 'Appetizers', 'China Sam\'s Chicken Wings', '1/4 c Lite Teriyaki Marinade 1/4 c Oriental BBQ Sauce, Kikoman 1/4 c Lee Kum Kee, (oyster sauce) 1 tb Brown sugar 12 md Chicken wings, whole 1 ts Oriental Season, Amyway 1 ts Hot & Spicy Stir Fry Season 1 ts Soy, Kikoman Separate drumette from rest of wing. Place on broiler pan skin side down. Season with Oriental Seasoning and Hot & Spicy Stir Fry Seasoning (from Calaphon). Place on middle rack of preheated oven to broil. As wings start to cook, begin making dipping sauce. Place Teriyaki, Oriental BBQ, Soy and brown sugar together, whisk. When wings start to color good, 10 minutes or so, remove from oven and turn over, season slightly, return to oven. When wings are Golden brown on this side, remove. Dip and shake of excess sauce. After all have been dipped return to broiler pan and return to oven. Let broil until a bit crusted, not more than a few minutes. Great as an appetizer or side dish with fried rice. Try with a glass of plum wine. Original from Miss BeHavin\'s Haven 1993
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INSERT INTO `RECIPES_PRO_NEW` VALUES (448, 'Appetizers', 'Chinese Almond Cookies', '2 3/4 c Sifted flour 1/2 ts Soda 1 c Butter 1 ts Almond extract 1 c Sugar 1/2 ts Salt 1 Slightly beaten egg 1/3 c Whole almonds Sift flour, sugar, soda and salt together into bowl. Cut in butter till mixt resembles cornmeal. Add egg and almond extract; mix well. Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Place an almond atop each cookie and press down to flatten slightly. Bake at 325 degrees for 15 to 18 mins. Cool on rack.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (449, 'Appetizers', 'Chinese Barbecued Chunks', '| Ingredients | | | 2 | cup | tvp chunks | | | 2 | cup | boiling water | | | 2 | tablespoon | ketchup | | | | | | | | | | ---MIX IN SMALL PAN--- | | | 1/3 | cup | ketchup | | | 1/4 | cup | brown sugar | | | 2 | tablespoon | dark sesame oil | | | 2 | tablespoon | tamari | | | 2 | teaspoon | 5 Spice powder* | | | | | |
Directions:
| Take first three ingredients, mix and let stand 10 minutes. Cover tightly and microwave on medium for 10 minutes or simmer on top of stove 20 minutes, adding more liquid if needed.
Heat sauce, adding any liquid from the chunks. Stir well and when sauce is boiling, mix with the chunks. Let marinate 30 minutes or longer. Before serving, bake in the marinade in a covered dish in a microwave on medium power about 5 minutes, stirring once. OR bake at 350F until chunks and sauce are hot.
Spicy and aromatic. Serve with toothpicks as an appetizer or mix with cooked rice for a main dish. Makes about 1 quart.
Note: 5 Spice powder may be obtained in a health food store or a Chinese grocery store. VERY hot! OR may be made by combining 1 t ground fennel, 1 t cinnamon, 1/2 t ground star anise, 1/2 t ground cloves and 1/4 t szechuan or cayenne pepper.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (450, 'Appetizers', 'Chinese Chicken Livers* Dxdg05a', '8 oz Chicken livers cut in half 1/4 c Lemon juice 1/2 c Soy 1/2 c Flour 3/4 Onion, finely minced 3 tb Vegetable oil *Ling Mun Gai 1. Combine lemon juice and soy sauce, pour over livers and refrigerated over night 2. Drain livers and dredge in flour 3. Heat oil in wok. Fry livers and onions together until livers are golden brown Posted by Jane Harris. MM:MK VMXV03A.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (451, 'Appetizers', 'Chinese Egg Rolls', '| Ingredients | | | 1/2 | cup | carrots, chopped | | | 10 | each | napa cabbage leaves, chopped and ends removed | | | 2 | each | stalks bok choi, chopped | | | 4 | cup | bean sprouts, fresh | | | 1/2 | md | onion, chopped | | | 4 | each | garlic cloves, minced | | | 1/2 | cup | bamboo shoots, chopped | | | 1 | cup | water chestnuts, chopped | | | 1 | pound | pork, cooked, ground | | | 1 | pound | small shrimp, cooked | | | 1/2 | pound | beef, cooked, ground | | | 1/4 | cup | cooking wine | | | 1/4 | cup | soy sauce | | | 3 | tablespoon | sesame oil | | | 1 | pk | egg roll skins, or wrappers | | | 1 | | oil for frying | | | 1 | each | egg, beaten | | | | | |
Directions:
| Mix filling ingredients together. Put mixture in the freezer awhile to cool. Warm meat tends to soften the wrappers and make things messy. Heat vegetable oil in fryer to 325 degrees.
To roll, place about 3 tb filling mixture in the center of the wrapper. Fold 1 corner over mixture and fold in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper to help seal egg roll.
Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown. Remove to drain on paper towels. Serve warm with soy sauce, hot mustard, or sauce of your choice.
Makes 18 egg rolls.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (452, 'Appetizers', 'Chinese Popcorn (Sweet & Pungent Shrimp)', '1 lb Raw shrimp 1/2 Egg white; beaten 1 c Cornstarch 1/2 ts Salt 3 -to 4 c Oil; for deep frying Green onions; for garnish --------------------------SWEET AND PUNGENT SAUCE-------------------------- 4 1/2 tb Sugar 4 1/2 tb Catsup 1/4 c Vinegar 1/2 ts Salt 1 tb Sherry 1/2 ts Cornstarch 1 ts Oil 2 lg Garlic cloves; minced 3/4 ts Minced fresh ginger root 1 tb Chopped green onion 1 ts Crushed red pepper 1 ts Lemon zest 1 ts Orange zest A reader who requested the recipe for a sweet and pungent shrimp from the Panda Inn in Pasadena won the everlasting thanks of our tasting panel. Because it\'s as impossible to eat just one of these as it is to eat a single kernel of popcorn, the recipe is often called Chinese popcorn. __________________________________________________________________ Peel and devein the shrimp. Slice in halves lengthwise. Rinse well and pat dry. Add the egg white to the shrimp and mix well. Mix 1-1/2tablespoons cornstarch with salt and add to shrimp. Stir to coat well. Add 1-1/2 tablespoons oil and mix well again. Place the shrimp in a bowl and refrigerate at least 2 hours.Remove the shrimp and dust with remaining cornstarch. Shrimp should be dry to the touch. Heat the remaining oil in a large wok to 350 to 375 degrees. Fry the shrimp 1-1/2 to 2 minutes until crisp, being careful to separate them with a long- handled wooden spoon or chopsticks to prevent sticking. It may be necessary to fry the shrimp in several batches. When done, remove the shrimp with a slotted spoon and drain well. Combine the shrimp and the sweet and pungent sauce and toss quickly to coat. Immediately turn out onto a platter and sprinkle with finely chopped green onions. SWEET AND PUNGENT SAUCE: Combine the sugar, catsup, vinegar, and salt, and set aside. Heat the oil in a wok. Add the garlic, ginger, green onion, red pepper, and zests of lemon and orange; cook 30 seconds. Stir in the sugar-catsup mixture. Immediately add the sherry mixture and cook until slightly thickened.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (453, 'Appetizers', 'Chinese Spareribs', '1/2 c Butter or Margarine 1 Med. Clove Garlic * 1 Env. Soup Mix ** 16 oz (1 Can) Tomato Puree 1/2 c Brown Sugar 1/4 c Imported Soy Sauce *** 1/4 c White Vinegar 1/4 c Chili Sauce 5 lb Spareribs **** * Garlic Clove should be finely chopped. ** You can use the following soup mixes in this recipe: Onion, Onion- Mushroom, Beefy-Mushroom, Beefy-Onion recipe Soup Mixes. *** For best Taste use the Imported Soy sauce. Domestic can be used but will not taste as good. **** Country style spareribs can be used, but baby back ribs are the best. ~------------------------------------------------------ ~------------------ Preheat oven to 375 degrees F. In large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden. Stir in tomato puree, sugar, soy sauce, vinegar and chil sauce. Bring to a boil, then simmer, stirring occasionally, 15 minutes. Meanwhile,in large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes. Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or untl spareribs are done. Makes about 12 Appetizer or 7 main dish servings.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (454, 'Appetizers', 'Chinese Stuffed Mushrooms', '24 Fresh mushrooms (about 1 lb) 6 oz Uncooked, boneless lean pork 1/4 c Drained whole water Chestnuts 3 Green onions 1/2 Small red or green pepper, - seeded 1 sm Stalk celery 1 ts Cornstarch 1 ts Grated, pared fresh ginger - root 2 ts Rice wine or dry sherry 1 ts Soy sauce 1/2 ts Hoi sin sauce 1 Egg white 3 c Vegetable oil 1/2 c All-purpose flour -----------------------------------BATTER----------------------------------- 1/2 c Cornstarch 1/2 c All-purpose flour 1 1/2 ts Baking powder 3/4 ts Salt 1/2 c Milk 1/3 c Water FOR MUSHROOMS: 1. Clean mushrooms by wiping with a damp cloth. Remove stems, chop stems finely and transfer to large bowl. 2. Finely chop pork, water chestnuts, onions, pepper and celery with sharp knife or in food processor. Add to chopped mushroom stems. Add cornstarch, ginger, wine, soy and hoi sin sauces and egg white. Mix well. 3. Spoon pork mixture into cavities of mushroom caps, mounding mixture in center. 4. Heat oil in wok over high heat until it reaches 375 degrees F. 5. Prepare batter. Carefully dip mushrooms in flour then in batter, coating completely. Fry 6 or 8 mushrooms at a time in hot oil until golden, about 5 minutes. Drain on absorbent paper. FOR BATTER: 6. Combine cornstarch flour, baking powder and salt in bowl. Blend in milk and water. Yield: 2 dozen
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INSERT INTO `RECIPES_PRO_NEW` VALUES (455, 'Appetizers', 'Chinese Vegetable Miso Soup', '1 tb Sesame oil 2 ea Celery stalks, sliced 1 md Carrot, sliced 2 ea Garlic cloves, minced 1 c Vermicelli 1 md Turnip, diced 2 bn Scallions, chopped 1 1/2 c Mushrooms, chopped 3/4 c Snow peas 1 c Mung bean sprouts 2 tb Dry sherry 1 tb Rice or white vinegar 2 ea Tofu cakes, diced 4 tb Miso Bring 5 c of vegetable stock to a boil. Lower heat & add sesame oil, celery, carrot & garlic. Cover & simmer over low heat for 10 minutes. In the meantime, cook the noodles separately til lal dente. Drain & set aside. Add turnip & white parts of scallions to the stock pot. Simmer for 5 minutes. Add rest of the ingredients except tofu, miso & noodles & simmer, covered, till cooked. Add the noodles & tofu. Remove from heat. Dissolve miso thoroughly in 1/2 c warm water. Stir into soup. Serve immediately. Nava Atlas, \"Vegetariana\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (456, 'Appetizers', 'Chinese-Style Spareribs', '1/2 c Butter or Margarine 1 ea Med. Clove Garlic * 1 ea Env. Soup Mix ** 16 oz (1 Can) Tomato Puree 1/2 c Brown Sugar 1/4 c Imported Soy Sauce *** 1/4 c White Vinegar 1/4 c Chili Sauce 5 lb Spareribs **** * Garlic Clove should be finely chopped. ** You can use the following soup mixes in this recipe: Onion, Onion- Mushroom, Beefy-Mushroom, Beefy-Onion recipe Soup Mixes. *** For best Taste use the Imported Soy sauce. Domestic can be used but will not taste as good. **** Country style spareribs can be used, but baby back ribs are the best. ~-------------------------------------------------------------------------- Preheat oven to 375 degrees F. In large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden. Stir in tomato puree, sugar, soy sauce, vinegar and chil sauce. Bring to a boil, then simmer, stirring occasionally, 15 minutes. Meanwhile,in large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes. Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or untl spareribs are done. Makes about 12 Appetizer or 7 main dish servings.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (457, 'Appetizers', 'Chinese: Steamed Translucent Dumpling - Fun G', '6 Dried Chinese black -mushrooms 6 oz Shrimp, shelled and deveined 1 ts Salt 1 1/2 tb Peanut oil 6 oz Ground pork butt 1/4 c Finely diced bamboo shoots 1/4 c Finely diced water -chestnuts, preferably fresh 2 Green onions, chopped 2 ts Sugar 1/4 ts White pepper 1 tb Shao Hsing rice wine or dry -sherry 1 1/2 ts Light soy sauce 2 ts Cornstarch 2 tb Chicken stock 2 tb Coarsely chopped fresh -coriander leaves These dumplings make great finger food for a cocktail party. They can be prepared entirely in advance and reheated a few minutes before serving. The wheat starch wrappers have an interesting chewy texture, a unique translucent appearance and are absorbent of flavors. Roll out the wrappers as thin as possible; otherwise they come out rubbery. Wheat Starch Wrappers (see recipe) Vegetable oil Light soy sauce, for dipping Chinese mustard, for dipping Cover mushrooms in warm water for 20 minutes or until soft and pliable. Remove and squeeze out excess water from the mushrooms. Cut off the stems at the base and discard them. Finely mince the caps. Toss the shrimp with salt and let them stand 10 minutes. Rinse well with cold water, pat dry thoroughly. Coarsely mince. Preheat a wok or skillet. when hot, add the peanut oil. over medium- high heat, add the mushrooms, shrimps, pork butt, bamboo shoots, water chestnuts, and half the green onions; stir-fry until the pork turns white. Season with the sugar, white pepper, wine and soy sauce. Combine the cornstarch and chicken stock in a small bowl and mix until smooth; pour into wok. Stir fry for 1 minute longer. Remove the mixture to a shallow plate and mix in the remaining green onion and coriander. Allow the filling to cool, then refrigerate it until needed. Makes almost 2 cups of filling. Prepare the Wheat Starch Wrapper dough. Pinch off 1-inch balls of dough. Lightly oil the ball and flatten it into a thin 3 1/2-inch circle. An oiled Chinese cleaver is traditionally used; however, a tortilla press or a rolling pin works. Put 1 large teaspoon of filling in the center of the circle. Fold it in half and pinch the edges to seal the filling inside. Repeat with remaining dough and filling. Place dumplings without touching each other on a lightly oiled bamboo steamer (or a heat resistant plate). Steam over boiling water for 3 minutes. Serve hot, dipped in light soy sauce and Chinese mustard. Serve with Chinese Mustard, for dipping. Makes 2 1/2 dozen dumplings. Posted by Stephen Ceideburg. Reposted by Fred Peters.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (458, 'Appetizers', 'Chocolate Nut Slices', '3/4 c Butter Flavor Crisco 1/2 c Sugar, Granulated 2 tb Milk 1 1/2 ts Vanilla 1 Egg 1 1/4 c Flour, All Purpose 1/3 c Cocoa 1/2 ts Baking soda 1/2 ts Salt 3/4 c Pecans, Cut in Large Pieces 1/2 c Chocolate Chips, Semi-Sweet ----------------------------------DRIZZLE---------------------------------- 1/2 c White Melting Chocolate, - cut in small pieces 1/2 ts Butter Flavor Crisco Chopped Pecans ( opt ) Preparation Time: 20 Minutes Bake Time: 10 Minutes 1. Heat oven to 350 F. 2. Combine Butter Flavor Crisco, granulated sugar, brown sugar, milk and vanilla in large bowl at medium speed of 3/4 c Raisins 1 c Water 1 1/4 c Granulated Sugar 2/3 c Vegetable Oil 1 lg Egg, Slightly Beaten 1 3/4 c Unbleached All Purpose Flour 1/3 c Cocoa 1 ts Baking Soda 1/2 ts Salt 1/4 ts Ground Cinnamon 1/2 c Chopped Nuts ----------------------------------GARNISH---------------------------------- Confectioners\' Sugar Preheat the oven to 350 degrees F. Grease and flour a 13 X 9 X 2-inch baking pan. In a medium saucepan, bring the raisins and water to a boil and simmer for 1 minute. Remove from the heat and cool slightly. Stir in the granulated sugar and oil. Add the egg. Combine the flour, cocoa, baking soda, salt and cinnamon, then stir the mixture into the raisin mixture, blending well. Stir in the nuts. Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Place on a wire rack to cool in the pan. When cool, sprinkle with the confectioners\' sugar. If you like a design, use a paper table doily as a stencil when sprinkling the sugar over the cake.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (460, 'Appetizers', 'Chopped Chicken Liver Appetizer', '1 lb Chicken livers 3/4 c Chicken fat (available from -your butcher) 1 c Coarsely chopped onions 4 Hard-cooked eggs, peeled 1 ts Salt 1 ds Pepper Wash chicken livers and pat dry with towel. Set aside. Cut up chicken fat and put in a skillet with onions. Saute, stirring occasionally, to prevent burning the onions. Cook until the onions are lightly browned and fat is melted. Remove onions and set aside. Pour liquid chicken fat into a cup and set aside. Place livers in the same skillet with 3 tablespoons of the liquid chicken fat and saute until well done. Add additional chicken fat, if necessary. Cool slightly. Using a food grinder with a fine blade, a food blender at high speed, a food processor with a metal blade, or a chopping bowl, finely grind or chop livers, hard-cooked eggs, and onions. Place mixture in a bowl, add salt, pepper and about 1/4 cup liquid fat. If additional fat is necessary, add salad oil, one tablespoon at a time, to the mixture. Mix until all ingredients are well blended. Fill a well-oiled 3-cup mold or shape into a simple ball and refrigerate. Serve with cocktail-size rye bread slices. Makes 3 cups. From: CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc., Los Angeles. 1984. ISBN 0-87477-322-9 Posted by: Karin Brewer, Cooking Echo, 8/92
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INSERT INTO `RECIPES_PRO_NEW` VALUES (461, 'Appetizers', 'Chopped Chicken Livers', '316809&url=http%3A%2F%2Fwww.recipeland.com%2Frecipe%2F5839%2F&ad_type=text_image&cc=210&u_h=768&u_w=1280&u_ah=742&u_aw=1280&u_cd=32&u_tz=-360&u_his=75&u_java=true\" />| Ingredients | | | 1 | pound | chicken livers | | | 1 | each | onion, finely chopped | | | 1/4 | cup | schmaltz (chicken fat) | | | 3 | each | hard boiled eggs | | | 1/2 | teaspoon | salt | | | 1 | | pepper, freshly ground | | | | | |
Directions:
| Preheat oven to 375. Wash and drain the chicken livers. Remove all fat and any discolored spots. If you find one with a green area, which is the gall, throw it away. It would make everything taste bitter. Arrange the livers on a foil lined baking sheet and bake for 30 minutes at 375.
While livers are baking, saute the onions in the schmaltz (chicken fat)');
INSERT INTO `RECIPES_PRO_NEW` VALUES (462, 'Appetizers', 'Chopped Liver', '1 lb Chicken, beef or calf liver (broiled) 4 tb Chicken fat 2 sm Onions, diced 3 ea Eggs, hard cooked 1 ts Salt 1/4 ts Pepper Wash the liver after broiling. Heat 2 tb of fat in a skillet and saute the onions. reserve the onions and saute the livers in the remaining fat. grind or chop the livers, onions and eggs and mix them to a smooth paste. add the salt and pepper, and additional fat, if desired. blend the mixture well. serve on crackers or matzoh, on lettuce or as a filling for celery stalks. //ara Kent
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INSERT INTO `RECIPES_PRO_NEW` VALUES (463, 'Appetizers', 'Chopped Liver Spread', '1/2 lb Beef liver 2 md Onions 6 Eggs; hard-cooked 1/2 ts Salt 1/8 ts Pepper 3 tb Butter; melted Parsley Simmer liver until tender in water to cover. Drain. Put liver and onions through food chopper. Combine chopped liver and onions with 5 chopped eggs. Season with salt and pepper. Add melted butter, mix well, and pack into a loafpan. Chill. Turn onto chilled platter and garnish with sliced hard-cooked egg and parsley. Serve as a luncheon meat or spread on toast or crackers. SOURCE: Southern Living Magazine, October, 1972. Typed for you by Nancy Coleman.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (464, 'Appetizers', 'Chow Fun Noodles', '2 tb Oil 1/2 lb Fresh shrimp; shelled 1/2 lb Pork; sliced 2 ea 12 oz. pkg Chow Fun noodles -cut into strips 1/2 ea Stalks celery; sliced 2 ea Carrots; sliced & slivered 1 c Green onion; chopped 1 tb Toasted sedame seeds 1 pk Bean sprouts ---------------------------------SEASONINGS--------------------------------- 1/4 ts Ajinomoto 1 ts Salt 1 ts Shoyu 1 c Water 1 ts Cornstarch Stir fry shrimp and ork in hot oil for 2 minutes. Add seasonings and stir fry an additional minute. Add noodles and vegetables and cook another 2 minutes. Do not overcook vegeatables. Arrange the noodles on platter if desired, garnish with additional sesame and chinese parsley. Miriam Kala\' i Kula \'53 From: Kamehameha Alumni Cookbook Formatted by: Dorie Villarreal
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INSERT INTO `RECIPES_PRO_NEW` VALUES (465, 'Appetizers', 'Chow Mein Candy Clusters', '12 oz Butterscotch Morsels 3 oz Chow Mein Noodles 2 c Salted Peanuts Melt butterscotch bits in top of double boiler. Remove from heat and immediatesly stir in chow mein noodles until all are coated then quickly stir in peanuts. Drop on wax paper with tablespoon. Let cool until firm. Makes about 2 dozen. VARIATION: Substitute 2 cups Rice Krispies for chow mein noodles for Clusters Royale. A lighter and less bludgeoning snack.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (466, 'Appetizers', 'Christmas Crab Quesadillas', '| Ingredients | | | 1/2 | cup | butter, or margarine, | | | 1 | each | shallot (or 2, or 3 green onion), finely minced | | | 1 | teaspoon | chives, fresh, chopped | | | 1 | cup | crab meat, shells removed | | | 2 | tablespoon | sour cream | | | 1 | teaspoon | dill, fresh, chopped | | | 1 | | salt, to taste | | | 1 | | hot pepper flakes, to taste | | | 6 | each | 10-inch flour tortillas | | | 3/4 | cup | monteray jack cheese, grated | | | | | | | | | | ---GARNISHES--- | | | | | | | | 1/2 | cup | red pepper, chopped | | | 1/2 | cup | green pepper, chopped | | | 3 | each | radicchio leaves, per plate | | | 1 | | salsa | | | 1 | | guacamole | | | 1 | | sour cream | | | | | |
Directions:
| Preheat the oven to 375F.
Reserve 2 tablespoons of the butter. Place the remaining butter in a
sauce pan and melt over low heat. Add the shallots and chives. Saute
until translucent. Remove from the heat and add the crab, sour cream,
dill, salt and hot pepper flakes. Mix well.
Spread the crab mixture on one half of each tortilla. Top with a
sprinkling of the grated chese. Fold the tortillas in half and place them
on a baking sheet. Brush the tops of the tortillas with the reserved
butter.
Bake in the preheated oven for about 5 minutes or until the tops are
golden brown. Let rest for 5 minutes before cutting into quarters.
Place 3 small radicchio leaves on each plate. Fill one with sour cream,
one with guacamole, and one with salsa. Place three triangles of
quesadilla on each plate. Sprinkle with a confetti of chopped green and
red bell peppers.
Serves 8.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (467, 'Appetizers', 'Chunky Chopped Chicken Liver', '2 lb Chicken liver 4 lb Onions (3 giant); sliced and -quartered 2 Cloves garlic; minced 3 tb Butter 6 tb Vegetable oil 1/4 c Water 4 Eggs; boiled Saut onions on a medium heat with garlic, 2 tb oil, 2 tb butter and water until browned. Remove and set aside. Saut chicken livers with 4 tb oil, 1 tb butter and some of the onions until browned. Livers should be rare and not overcooked. In a mixing bowl mash cooked livers and eggs into small chunks. Add onions and mix together adding small amount of oil if needed. Salt to taste and serve. Source: Eric Maurer, family secret
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INSERT INTO `RECIPES_PRO_NEW` VALUES (468, 'Appetizers', 'Chunky Kidney Bean Dip', '1 1/2 c Kidney Beans; Cooked 1/4 c Sour Cream 1 t Lemon Juice 1 tb Cumin; Ground 1 t Hot Sauce 1 tb Coriander; Ground Mash the beans by hand, using a fork or the back of a wooden spoon. Blend in the sour cream, mixing until smooth. Add all the other ingredients and blend well. Cover and chill. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Polish Sausage, Celery, Corn Crackers
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INSERT INTO `RECIPES_PRO_NEW` VALUES (469, 'Appetizers', 'Chutney Cheese Spread', '1 1/2 c Shredded sharp cheddar -cheese (6-8 oz) 8 oz Cream cheese, softened 2 1/2 tb Dry sherry 1/2 ts Curry powder 1/4 ts Salt 1/3 c Finely chopped chutney 1 tb Snipped chives Crackers Fresh fruit Combine first five ingredients and blend well. Stir in chutney. Turn into serving dish. Top with chives if for appetizer and serve with crackers. If served as adessert, serve with fresh fruit to dip into mixture. Origin: A Taste of Oregon Shared by: Sharon Stevens
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INSERT INTO `RECIPES_PRO_NEW` VALUES (470, 'Appetizers', 'Chutney Cheese Toasts', '1 ts Butter 4 Rashers bacon, cut in half, -rind removed 1 Onion, sliced 1 Tomato thinly sliced 4 sl Cheese 4 Pieces toast, buttered 1 -side and spread with fruit -chutney 1. melt butter, add next two ingredients, saute until onion is tender and bacon is golden. 2. drain well. arrange tomato over toast, top with bacon and onion and slice of cheese. 3. place under hot grill until cheese has melted and becomes golden brown. serve hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (471, 'Appetizers', 'Chutney Dip', '4 Eggs - hard cooked 3 oz Cream cheese 1 tb Worcestershire sauce 1 tb Curry powder 1 ds Cayenne pepper 3 ds Tabasco sauce 1/4 ts Celery seeds 2 tb Mayonnaise Salt Black pepper, ground 4 tb Chutney - chopped fine Mash eggs with cheese. Add other ingredients, adding chutney last. Chill. Serve as a dip. This keeps well in the refrigerator for several weeks. Original recipe from The Gasparilla Cookbook (received in May cookbook swap from Gail), by Mrs. J. Brown Farrior. Conversion by Rick Weissgerber. [GEnie D.WEISSGERBE]
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INSERT INTO `RECIPES_PRO_NEW` VALUES (472, 'Appetizers', 'Garlic Mousse', '| Ingredients | | | 4 | each | garlic, whole heads | | | 1 | tablespoon | olive oil | | | 2 | cup | whipping cream | | | 1 | | salt, to taste | | | 1 | | pepper, white, to taste | | | 2 | tablespoon | chives, chopped, optional | | | | | |
Directions:
| Rub garlic heads with olive oil. Wrap individually in aluminum foil and roast in 375 degree oven for about 45 minutes.
Remove roasted garlic from oven and squeeze the cooked garlic from from each clove. Puree softened cloves in food processor.
Whip cream until soft peaks form. Fold whipped cream into garlic puree. Season to taste with salt and white pepper. Add chives if desired.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (473, 'Appetizers', 'Cinnamon Pate (Cha Que)', '1 lb Boneless pork (weight after -trimming fat), preferable -fresh ham 3 tb Fish sauce (nuoc mam) 3 tb Water 1/2 tb Potato starch or rice flour 1/2 ts Granulated sugar 1 ts Baking powder ds MSG (optional) Sprinkling of freshly -ground black pepper 2 oz Pork fat 1/2 ts Ground cinnamon This recipe is very tasty with an interesting texture. Unless you\'re a fan of hard work, use a food processor. The pate was originally pounded to the proper consistency in a mortar and pestle... It can be used all sorts of ways++made into balls for soup, sliced after cooking and added to lettuce or rice paper rolls, served with shrimp chips for munchies++whatever inspires you. The cinnamon flavor is discernible but not overpowering. I\'ve actually made this recipe and found it to be a keeper. Be sure pork is trimmed of all fat. Slice the meat 1/4 inch thick, then cut into 1 inch squares. Make a marinade by combining all the remaining ingredients, except for the pork fat and cinnamon, in a large bowl. Add the pork slices to the marinade and mix well with your hands, then cover the bowl with wrap or foil. Refrigerate for 5 hours, and after that period of time has elapsed, transfer the bowl to the freezer for 10 minutes. Remove the pork from the freezer, add the cinnamon, and reduce to a paste in a food processor only. Boil the pork fat for 10 minutes and dice into small pieces, the size of whole peppercorns. Add the diced pork fat to the ground pork mixture. Coat an 8-inch-square baking pan with oil. Put the meat paste into the pan and press down firmly with your hands, making sure the surface is smooth. The meat will come halfway up the side of the pan. Preheat the oven to 350F and bake the pate for 40 minutes or until the surface looks brown. Remove from the oven and allow to cool. Then slice and serve as an appetizer or with French bread for lunch or dinner, or use in any recipe where it is required. It can be eaten hot or cold. This will keep fresh in the refrigerator for a week, or it can be stored for a longer period in the freezer. To reheat, wrap in foil and place in a 300F oven for 15 minutes. From \"The Classic Cuisine of Vietnam\", Bach Ngo and Gloria Zimmerman, Barron\'s, 1979. Posted by Stephen Ceideburg August 28 1990.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (474, 'Appetizers', 'Cipolle Arrositite (Roast Onions)', '4 sm Yellow onions 2 tb Olive oil Salt & pepper Preheat oven to 400F. Do not peel the onions. Rub the outer skins well with the olive oil. Set them in an oiled baking pan, sprinkle with salt & pepper & bake for about 1 hour until soft & golden. Serve warm or at room temperature. Use either as a side dish or as part of an antipasto. Or toss with fresh herbs such as oregano & serve as part of a salad.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (475, 'Appetizers', 'Citrus and Pineapple Salsa', '2 md Oranges, peeled, sectioned, And chopped 1 c Fresh pineapple, chopped 1 md Jalapeno pepper, seeded and Finely chopped 2 tb Thinly sliced green onion 1 tb Cilantro, snipped 1 ts Lime peel, shredded Stir together oranges, pineapple, jalapeno pepper, green onion, cilantro, lime peel and dash salt in a bowl. Cover and chill for about 4 hours.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (476, 'Appetizers', 'Ciuperci Umplute (Stuffed Mushrooms)', '| Ingredients | | | 1 | pound | chicken livers | | | 1 | each | onion, small, chopped | | | 1 | | parsley, chopped | | | 1 | each | egg | | | 1 | | salt, to taste | | | 1 | | pepper, to taste | | | 8 | each | mushrooms, large | | | 1 | | butter | | | | | |
Directions:
| Boil livers in dry wine. Grind liver; add onion, parsley, egg, salt and pepper. Mix well. Clean and stem mushrooms. Stuff with liver mixture. Place in baking dish with pat of butter on each. Bake at 300 for 30 min to 1 hr depending on size of shrooms. Serve hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (477, 'Appetizers', 'Clam Chowder 3', '2 c Clams-large(about 8 clams) 2 Potatoes-diced; large 2 Med onions-sliced 2 Bell peppers; chopped 2 Celery stalks-chopped fine 1 tb Paprika 2 tb Butter 2 tb Flour 1 tb Accent 1 qt Clam stock 2 tb Clam base 1 c Tomatoes-whole; chopped and Steam clams in 1 qt. water in large kettle. Re- serve liquid to use as clam stock. Dice the clams. Cook the potatoes separately in 2 cups of boiling water for 5-10 min. Drain. In a large pot,saute the onion, peppers, celery, & paprika in butter until the vegetables are ten- der, about 6 min. Add flour and Accent,stirring well so that mixture does not brown. Add clam stock, clam base, potatoes, & clams. Allow to simmer for 15 min. Add tomatoes & simmer for 5-10 min., covered. Serve. This recipe may be kept for a week. The clam base may be purchased at any fish market.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (478, 'Appetizers', 'Clam Stuffed Mushroom Caps', '1/2 c Butter 2 lb Mushrooms, 1-1/2\" to 2\" in -diameter 1 c Minced clams, with liquid 1 Clove garlic, minced 1/2 c Dried bread crumbs 1/3 c Parsley, chopped 3/4 ts Salt 1/4 ts Ground black pepper Lemon juice Melt butter in sauce pan. Remove and dice mushrooms stems. Dip caps in butter and place, rounded side down, on a rack on a cookie sheet. Drain clams and reserve liquid. In melted butter, saute mushrooms stems and garlic. Add clam liquid and simmer until mushroom stems are tender. Remove from heat and stir in remaining ingredients. Spoon mixture into mushroom caps. Broil about 6 \" from heat for about 8 minutes, until mushrooms are tender and tops are lightly browned. Sprinkle a few drops of lemon juice on each and serve hot. From: The Clam Lovers Cook Book Shared By: Pat Stockett
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INSERT INTO `RECIPES_PRO_NEW` VALUES (479, 'Appetizers', 'Clams Casino', '| Ingredients | | | 24 | each | cherrystone clams | | | 1 | each | garlic clove, minced | | | 4 | tablespoon | green pepper, chopped | | | 8 | tablespoon | butter | | | 1 | tablespoon | lemon juice | | | 6 | tablespoon | seasoned bread crumbs | | | | | |
Directions:
| Preheat oven to 450. Open clams and discard top shell. Place clams in a shallow baking pan. In a saucepan, melt 4 Tbsp. butter and saute the garlic and green pepper for 2 - 3 minutes. Add remaining butter, lemon juice, and bread crumbs, mixing thoroughly. Place 1 tsp. of mixture on top of each clam and bake for 10 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (480, 'Appetizers', 'Clams Casino No. 1', '24 ea Cherrystone clams 4 T Green pepper, chopped 1 T Lemon juice 1 ea Lg Garlic clove, minced 8 T Butter 6 T Seasoned bread crumbs Preheat oven to 450f. Open clams and discard top shell. Place clams in a shallow baking pan. In a saucepan, melt 4 Tbsp. butter and saute the garlic and green pepper for 2 - 3 minutes. Add remaining butter, lemon juice, and bread crumbs, mixing thoroughly. Place 1 teas. of mixture on top of each clam and bake for 10 minutes. Shellfish Recipes of the Shore
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INSERT INTO `RECIPES_PRO_NEW` VALUES (481, 'Appetizers', 'Clams Posilipo (Hh)', '1 tb Olive oil 3 lg Garlic cloves, minced 1/2 c Canned crushed tomatoes with -added puree 1/2 c Fish stock OR -bottled clam juice 1 ts Dried oregano, crumbled 36 Littleneck clams, scrubbed Minced fresh parsley Heat oil in heavy large skillet over medium heat. Add garlic and saute 1 minute. Add crushed tomatoes, fish stock, and oregano; bring to boil. Add clams, cover and cook until clams open, about 7 minutes. Discard any clams that do not open. Divide clams and sauce among bowls. Sprinkle with parsley and serve immediately. Note: original recipe called for 1/4 cup olive oil. Cutting back doesn\'t affect taste, just nutritional value.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (482, 'Appetizers', 'Clams Sailor Style', '20 md Clams 8 Cloves fresh garlic, minced 6 T Olive oil 3 T Chopped parsley 2 T Fine dry bread crumbs Salt to taste 1 c White wine or sherry 1 Chile, chopped Soak clams in salty water for 5 hours before preparing dish, and rinse. In a large pan, saute garlic in oil. Add parsley and clams; cover 5 to 10 minutes to open the clams. Once clams are open, add bread crumbs, salt, white wine and chile. Move pan back and forth for about 5 minutes over medium heat until sauce thickens.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (483, 'Appetizers', 'Clarence\'s Krabdip', '16 oz Sour Cream 16 oz Philadelphia Cream Cheese 2 Onions, small, chop fine 3 ts Garlic (Polaner/Fiesta) 2 ts White Pepper 1 ts Red Pepper 2 ts Horseradish (or 2\" piece\" 1 Half bottle chives 8 oz Louis Rich Krab (or more) 2 ts Lemon & Herb Seasoning 1/2 cn Mushrooms Chop onions in blender or processor. Be careful of adding liquid to the dip and making it runny. Chop Krab into small (but identifiable) pieces. Combine the cream cheese and sour cream in Blender/Processor. Add the spices and blend them in Add onions and Krab and mix well. (Mix by hand to avoid chopping the Krab into smaller pieces) Store in refrigerator for several hours. If Dip is too runny, add some dehydrated onions to absorb the excess liquid. Serve on crackers, chips or vegetables.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (484, 'Appetizers', 'Classic Barbecued Spareribs', '2 lb Spareribs, in one piece (have the butcher trim the Fat and discard the Breastbone) 4 c Plum sauce ----------------------------------MARINADE---------------------------------- 4 tb Chicken broth 1/4 c Soy sauce 3 tb Honey or corn syrup 3 tb Hoisin sauce 2 tb Wine vinegar 2 tb Dry sherry or Shaoshing wine 1 ts Sugar 2 cl (medium) garlic, Chopped fine 1/2 ts Cinnamon pn (tiny) 5-spice powder (optional) -------------------------------DIPPING SAUCE------------------------------- Plum sauce Scallion, chopped Preheat the oven 10 375 degree F. Trim any excess fat from the ribs and place them in a long shallow dish. In a mixing bowl, combine the marinade ingredients; if you are using 5-spice powder, add it to the mixture by putting it through a tea strainer so it spreads out over the mixture. Mix well, and pour over the ribs and leave for 3 hours at room temperature or about 6 hours in the refrigerator. Baste the ribs every hours or so, turning them over. TO ROAST THE RIBS: Remove the ribs from the marinade. Add the 1/4 cup plum sauce to the marinade; reserve it for basting. Hook metal drapery hooks through both ends of each rack of ribs, at the top, and hang each one as if you were hanging a hammock, suspended from the bars of one of the oven racks. Set the oven rack in the highest position in the oven. On the floor of the oven or on another oven rack set at the lowest position in the oven, place a baking pan half filled with water, to collect drippings and prevent smoking. You may want to line the baking pan with aluminum foil before putting the water in, to make it easier to clean. Roast the spareribs for 45 minutes in the preheated oven. Then baste them with the reserved basting sauce, using a small pastery brush and carefully pulling out the oven rack to facilitate the basting process. Turn the oven up to 450 degrees F and roast for another 15 minutes. By this time the spareribs should be a rich golden brown with crisp edges. Baste again, then take them out of the oven. Place the ribs on a cutting board and remove the drapery hooks. Separate the individual ribs with a cleaver or sharp knife. Serve at room temperature, with dipping sauce. Makes 6 to 8 appetizer servings. NOTE: You will need about 12 drapery hooks. Recipe: \"Chinese Appetizers\" by Verdi Published by Irene Chalmers Cookbooks, 1981
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INSERT INTO `RECIPES_PRO_NEW` VALUES (485, 'Appetizers', 'Classic Mediterranean Salad', '1 md Head romaine lettuce, torn 3 sm Toamtoes, diced 1 md Cucumber, sliced 1 sm Green bell pepper, sliced 1 sm Onion, cut into rings 6 ea Radishes, thinly sliced 1/2 c Parsley, chopped 1/3 c Olive oil 3 tb Lemon juice 1 ea Garlic clove, crushed Salt & pepper 1 ts Mint Pita halves Combine lettuce, tomatoes, cucumber, pepper, onion, radishes & parsley in a salad bowl. Whisk together olive oil, lemon juice, garlic, salt, pepper & mint. Pour over salad & toss to coat. Serve immediately with warm pita halves.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (486, 'Appetizers', 'Clear Spinach Soup (Korean Malgun Sigumchi Kuk)', '1/2 lb Fresh spinach 1 Scallion 1 Clove garlic 4 c Water 1/2 lb Ground beef 1 ts Soy sauce 1 tb Salt Dash pepper 1. Wash the spinach thoroughly and trim off the thick stems. Chop the scallion. Mince the garlic. 2. Bring the water to a boil. Add the meat and bring to a second boil. Skim off the froth. Add the spinach, scallion, garlic, soy sauce, salt and pepper. Lower the flame and simmer for 10 minutes. Serve immediately. From: The Korean Cookbook, By Judy Hyun.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (487, 'Appetizers', 'Club Chicken Casserole', '1 tb Butter or margarine 1/4 lb Fresh mushrooms, -thinly sliced 3 c Cubed cooked chicken 2 c Soft bread crumbs 1 c Milk 1 c Condensed chicken broth 1/4 c Finely chopped pimiento 2 Eggs, slightly beaten 2 tb Instant minced onion 3/4 ts Salt 1/2 ts Pepper 1/8 ts Dried thyme leaves 1 c Chicken Mushroom Gravy -(recipe) 1. In a deep, 2-quart, heat-resistant, non-metallic casserole melt butter in Microwave Oven 30 seconds. 2. Add mushrooms and heat, uncovered, in Microwave Oven 1 1/2 minutes or until mushrooms are tender. 3. Add remainder of ingredients to mushrooms and stir to blend well. 4. Heat, uncovered, in Microwave Oven 10 to 12 minutes stirring occasionally. 5. Serve topped with Chicken Mushroom Gravy.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (488, 'Appetizers', 'Cock-A-Leekie (Chicken and Leek Soup)', '2 1/2 lb Frying chicken cut up 4 c Water 1 ea Medium carrot, sliced 1 ea Medium stalk celery, sliced 1/2 c Barley 2 ts Chicken bouillon 2 ts Salt 1/4 ts Pepper 1 ea Bay leaf 1 1/2 c Sliced leeks, with topps Heat all ingredients except leeks to boiling in Dutch oven. Reduce heat. Cover and simmer 30 minutes. Add leeks. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes. Remove chicken from broth and cool slightly. Remove chicken from bones and skin; cut chicken into 1 inch pieces. Skim fat from both. Remove bay leaf. Add chicken to broth. Heat until hot, about 5 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (489, 'Appetizers', 'Cocktail Biscuits', '1/8 c Flour, unbleached 3 tb Baking powder 1 3/4 c Unsalted butter 1/4 c Plus 2 tb Crisco 1 1/2 c Milk 3 c Minced fresh mushrooms 6 Shallots, minced 1 3/4 c Ham, finely chopped 7 Green onions, finely chopped 1/2 ts Salt 1/4 ts Black pepper -------------------------------------------------------------------------- ------------------------HERB CREAM CHEESE INGREDIENT------------------------ 16 oz Cream cheese 3 tb Half and half 1/4 c Chopped fresh dillweed 3 Cloves garlic 1 1/2 ts Fresh chives 1/4 ts Hot sauce 1/4 ts Black pepper Biscuits: Combine flour, baking powder, and 1 teaspoon salt. Cut in 1 1/2 cups butter and shortening with pastry blender until mixture looks like corn meal. Add milk stirring until mixture forms a dough. Cover with plastic wrap. Chill 8 hours. Put remaining 1/4 cup cup butter in a large skillet. Cook over medium heat until butter melts. Saute\' mushrooms and shallots in butter until tender. Add ham, onions, 1/2 teaspoon salt and pepper. Cook 4 minutes. Combine dough and mushroom mixture, kneading until well blended. Shape dough into 1 inch balls and put on greased baking sheets. Press thumb into each biscuit. Bake 12 to 14 minutes at 450 degrees or untill brown. Let cool and spread 1 teaspoon Herb cream cheese mix onto each indention. Yields 8 dozen. Herb Cream Cheese: combine cream cheese, half and half in a medium bowl, stirring well. Add other ingredients and mix well. Cover and chill 8 hours to mix flavors. Yields 2 cups. Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook November 16, 1990 and was submitted by Ms. Lorraine Jacobs of Nahunta, Georgia.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (490, 'Appetizers', 'Cocktail Cheese Balls', '8 oz Neufchatel cheese, softened 1/4 c Plain nonfat yogurt 4 oz Shredded reduced-fat 40% -less-fat cheddar cheese 4 oz Shredded reduced-fat Swiss -cheese 2 ts Grated onion 2 ts Prepared horseradish 1 ts Country-style Dijon Mustard 1/4 c Chopped fresh parsley Combine Nuefchatel cheese and yogurt in a large mixing bowl; beat at medium speed of an electric mixer until smooth. Add cheddar cheese and next 4 ingredients; stir well. Cover and chill at least 1 hour. Shape cheese mixture into a ball, and sprinkle with parsley. Press parsley gently into cheese ball. Wrap cheese ball in heavy-duty plastic wrap and chill. Serve with assorted unsalted crackers. NOTE: Prepare this crowd-pleasing appetizer up to a week ahead, if necessary. If you make the cheese ball more than a day ahead, wait until party time to add parsley. Yield 2 cups (about 39 calories per tablespoon).
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INSERT INTO `RECIPES_PRO_NEW` VALUES (491, 'Appetizers', 'Cocktail Crab Dip', '3/4 c Catsup 2 tb Prepared Horseradish 1/8 t Hot Sauce 1/2 c Crabmeat; Flaked, OR 6 oz Crabmeat; Flaked, Drain Well 1 c Cream Cheese; Softened 3 tb White Onion; Diced 1/8 t Salt Combine the catsup, horseradish and hot sauce. Remove any remaining filament from the crabmeat. Add the crabmeat to the catsup mixture and continue to blend. Add all other ingredients and blend till smooth. Serve at room temperature. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Salty Potato Chips, Potato Skins, Green Bell Peppers, Turnips
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INSERT INTO `RECIPES_PRO_NEW` VALUES (492, 'Appetizers', 'Cocktail Crisps', '1/4 lb Butter 1 c Flour 1 c Grated Cheddar Cheese 1 c Rice Krispies Blend the first three ingredients well. Add the Rice Krispies. Roll into small balls, about 1/2 teaspoon. Flatten balls out on cookie sheet. Bake in a 350?F oven for 12 to 15 minutes. Cayenne pepper may be added along with the first three ingredients for added zest. From: Syd\'s Cookbook.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (493, 'Appetizers', 'Cocktail Crunch', '3 oz Rye flakes 3 oz Jumbo oat flakes 3 oz Barley flakes 3 oz Wheat flakes 3 oz Peanut kernals -- not salted or dry-roast 2 oz Flaked almonds 2 oz Sunflower seeds 1 ts (heaped) coriander seeds 1 ts (heaped) cumin seeds 1 tb Garam marsala 1 ts Tumeric 3 tb Sesame oil 3 tb Peanut oil 1 tb Soy sauce 5 tb Water Crush the coriander and cumin - lightly. Mix them with the nuts and seeds on two baking trays. Set the oven to 375 F (190 C) gas mark 5 and put the baking trays into the oven while it heats up. Meanwhile measure the flaked grains and mix them together in a large bowl. Put into a cup the garam marsala, tumeric, a good grinding of black pepper, a scrunch of sea salt, the soy, both sorts of oil and the water. When the oven has reached the required temperature, stir the nut and seed mixture with the flaked grains. Beat the spicy oil-and-water mixture with a fork to emulsify it, pour it on to the dry ingredients and stir for 2 minutes. Spread the mixture out on to the baking trays and bake for 40 minutes until golden. Swap the positions of the trays in the oven at least once during this time and stir the mixture occasionally to encourage even cooking. Let the mixture become cold and crunchy before storing in an airtight jar. It keeps well for about a month. Makes enough to fill one jar. Source: Philippa Davenport in \"Country Living\" (British), February 1988. Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (494, 'Appetizers', 'Cocktail Kebabs', '8 lg Shrimp, cooked 2 Green onions, trimmed 1/2 Red bell pepper, seeded, cut -in thin strips and -decorative shapes 8 sm Ripe or green olives 1 Garlic clove, crushed 2 tb Lemon juice 2 tb Olive oil 1 ts Sugar 1 ts Coarsely ground mustard 1/4 ts Creamed horseradish Remove heads and body shells from shrimp but leave on tail shells. Devein shrimp by removing black spinal cord. Cut each green onion in 4 daisies. Put shrimp, green onions, bell pepper and olives in a bowl. Mix garlic, lemon juice, olive oil, sugar, mustard and horseradish. Pour over shrimp mixture, cover and marinate at least 2 hours, stirring occasionally. Remove ingredients from marinade and thread equally on 8 wooden picks. Drain on paper towels. VARIATION: Add small slices avacado to shrimp mixture.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (495, 'Appetizers', 'Cocktail London Broil', '1 Flank steak Meat tenderizer Barbecue sauce 1/2 c Red wine Garlic bread slices made -from one loaf of french -bread baguette slices Butter Garlic Parsley Lemon leaves (opt) Parsley (opt) Sprinkle both sides of a flank steak with meat tenderizer. Stab thoroughly with a fork. Spread both sides with a good barbecue sauce. Place in a plastic bag. Pour in red wine. Marinate overnight. Broil under high heat 2\" from heat source, 5-7 minutes on each side. Refrigerate at least 2 hours. When well-chilled, slice very thin against the grain. Arrange slices on one side of a platter. On the other side, arrange garlic bread slices made from one loaf of french bread baguette slices, spread with butter, garlic and parsley. Place tooth pick container in center of platter. Garnish with lemon leaves or parsley.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (496, 'Appetizers', 'Coconut Beer Batter Shrimp', '| Ingredients | | | | | ---SEASONING MIX--- | | | 1 | tablespoon | cayenne pepper | | | 2 1/4 | teaspoon | salt | | | 1 1/2 | teaspoon | sweet paprika | | | 1 1/2 | teaspoon | black pepper | | | 1 1/4 | teaspoon | garlic powder | | | 3/4 | teaspoon | onion powder | | | 3/4 | teaspoon | dried thyme | | | 3/4 | teaspoon | dried oregano | | | | | ---FOR THE SHRIMP--- | | | 2 | each | eggs | | | 1 3/4 | cup | flour | | | 3/4 | cup | beer | | | 1 | tablespoon | baking powder | | | 36 | each | shrimp, medium, peeled and deveined, about 2 lbs | | | 1 | | vegetable oil for frying | | | 3 | cup | coconut, grated (6 oz) | | | | | |
Directions:
| Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.
Mix 1 1/4 cups of the flour, 2 tsp of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.
Combine the remaining flour with 1 1/2 tsp of the seasoning mix and set aside. Place the coconut in a separate bowl.
Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold shrimp by the tail, dredge in the flour mixture, shake off excess, dip each in batter and allow excess to drip off. Coat each shrimp with the coconut and place shrimp on a baking sheet.
Heat deep fryer to 350. Drop each shrimp into the hot oil and cook until golden brown about 1/2 to 1 minute on each side. Do not crowd the fryer.
Drain on paper towels and serve immediately. Wonderful with warm orange marmalade.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (497, 'Appetizers', 'Coconut Beer Shrimp', '-------------------------------SEASONING MIX------------------------------- 1 T Red pepper, ground 1 t Salt (optional) 1 1/2 t Sweet paprika 1 1/2 t Black pepper 1 1/4 t Garlic powder 3/4 t Onion powder 3/4 t Thyme 3/4 t Oregano -------------------------------DIPPING SAUCE------------------------------- 1 lb Orange marmalade -or apricot jam -(use an entire jar) 5 T Brown mustard 5 T Horseradish -----------------------------SHRIMP AND BATTER----------------------------- 2 Eggs 1 3/4 c Flour 3/4 c Beer 1 T Baking powder 48 md Shrimp (peeled), -with tails 3 c Coconut (unsweetened), -grated Combine the seasoning mix together in a bowl. Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done. Mix together about 2 t of the seasoning mix, about 1 1/4 cups of flour, the beer and the baking powder, and place this in a third bowl. Combine the remaining flour with another 2 t of the seasoning mix. Coat each shrimp with the remaining seasoning mix, then in the flour mixture, then in the batter, then in the coconut. Deep-fry the shrimp for about 1 minute and drain on paper towels. NOTES: * Shrimp in coconut beer batter with dipping sauce -- Adapted from Chef Paul Prudhomme\'s \"Louisiana Kitchen.\" A nice appetizer, though very caloric. * Don\'t put too much batter on or it will overwhelm the poor shrimp. The dipping sauce is great for other things as well. : Difficulty: easy if you can deep-fry. : Time: 15 minutes preparation, 15 minutes cooking. : Precision: Measure batter, improvise with spices and dipping sauce. : Nicholas Horton : Aiken Computation Lab, Harvard University, Cambridge, Mass., USA : horton@harvard.harvard.edu harvard!horton : Copyright (C) 1986 USENET Community Trust
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INSERT INTO `RECIPES_PRO_NEW` VALUES (498, 'Appetizers', 'Codfish Balls', '2 c Cod, cooked and flaked 1 Egg, beaten 1 ds Pepper 1 tb Butter, melted 1 1/2 c Potatoes, mashed 1/2 ts Salt 1/2 tb Onion juice Hot deep Canola oil Mix cod, egg, pepper, butter, potatoes, salt and onion juice. Beat until smooth. Shape lightly into small balls and deep fry in hot oil until golden brown, approximately 1 minute. Drain on paper towels and serve with lemon slices and cocktail sauce, if desired. Serves 4 as a Main dish. Serves 8 to 10 as an Appetizer. Preparation time: 10 to 15 minutes. Cooking time: Approximately 1 minute. \"101 Simple Seafood Recipes\" by Pam & Bill Collins
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INSERT INTO `RECIPES_PRO_NEW` VALUES (499, 'Appetizers', 'Coffee Cake', '1/4 c Butter or margarine 3/4 c Sugar 1 Egg, slightly beaten 1 1/2 c Sifted flour 2 ts Baking powder 1/2 ts Salt 1/2 c Milk 1/2 c Sugar 1 1/2 ts Cinnamon 1. Grease an 8-inch, heat-resistant, non-metallic cake pan. 2. Preheat a conventional broiler. 3. Cream butter and the 3/4 cup sugar together in a large bowl until fluffy. Beat in egg. 4. Sift the flour, baking powder and salt together. 5. Add flour mixture and milk to the sugar mixture alternately, beginning and ending with flour mixture. 6. Pour into prepared cake pan. Spread evenly. Combine the 1/2 cup sugar and cinnamon in a small bowl and sprinkle over the batter. 7. Heat, uncovered, in Microwave Oven 6 minutes. 8. Insert a wooden toothpick to test for doneness. 9. Place cake in a conventional oven 4 inches away from heating element of the broiler unit for a few minutes or until topping is browned.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (500, 'Appetizers', 'Coffee Liquor Dipper Wings', '1 oz Butter 1/2 c Onion, finely chopped 3/4 ts Chile powder 2 dr Hot sauce 1 c Barbecue sauce 2 tb Honey 1 x Salt and pepper to taste 2 ea Cl Garlic, minced 1 ts Cumin 1/2 c Coffee liqueur 2 tb Worcestershire sauce 1 ts Salt 20 ea Chicken wings In a 2 Qt. saucepan melt butter; saute garlic and onion over medium heat for 3 minutes. Add cumin and chili powder and cook, stirring constantly for 2 minutes. Blend in Coffee Liqueur and cook to reduce liquid by one-half. Stir in hot sauce, Worcestershire, barbeque sauce and salt. Simmer 5 minutes. Remove from heat and add honey. Set aside and allow to cool. Prepare chicken wings by removing and discarding the tips. Divide the wings in half at the remaining joint. Marinate the wings in the cooked sauce for 1 hour at room temperature, or overnight in the refrigerator. To cook,, place the marinated wings on a broiler pan, sprinkle with salt and pepper and broil 5 minutes, turn and brush with the remaining sauce and bake at 350 degrees for 15 minutes. Serve hot. Wings can be prepared a day ahead and can be reheated in the oven.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (501, 'Appetizers', 'Cold Bean Salad', '1 c Cooked pinto beans 1 c Cooked navy beans 1 c Cooked red kidney beans 1 ea Celery stalk, diced 1 ea Green bell pepper, diced 2 ea Garlic cloves, diced 1/2 c Oil 3 tb Tamari 2 tb Apple cider vinegar 1 tb Light molasses 3 tb Nutritional yeast 1/2 ts Salt 1/2 ts Garlic powder 1/4 ts Paprika 1/4 ts Oregano 1/4 ts Basil 1/8 ts Red pepper Combine beans & diced vegetables in a large bowl. Place remaining ingredients in blender & blend on high for 1 minute. Add to bean vegetable mixture. Blend more seasoned liquid if desired. Chill for 2 hours. Season to taste.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (502, 'Appetizers', 'Cold Clam Dip', '10 oz Clams 6 oz Philadelphia Cream Cheese 1 t Lemon Juice 1/2 t Salt 1/8 t Pepper 1 t Worcestershire sauce 1 ea Garlic clove (pressed) 1 x Tabassco sauce Blen all ingredients together. Let set for 2 hours before serving. Potato chips and all party crackers are good with this dip.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (503, 'Appetizers', 'Cold Crabmeat Nacho', '24 oz Cream cheese 2 tb Mayonnaise; the real thing ds Tabasco 1/4 c Green onions; minced 1/4 c Celery; coarsely chopped ds Paprika Salt and pepper, to taste 1 cn Black olives; finely -chopped (16 oz. can) 1/2 lb Crabmeat; flaked 1 Nacho cheese flavor doritos The best way to prepare this recipe in a food processor, because it chops the ingredients finely enough and blends them together for you. But if a food processor is not handy, you can use a blender and a chef\'s kniofe. It will still come out great, no matter how you do it! First, mix the cream cheese to a pasty consistency. It has to be soft and pliable. THen, in a large mixing bowl, whip together the cheese and the mayonnaise until the mixture is smooth. Toss in the Tabasco at this point and blend it in, too. Next, add the minced onions, the celery, the seasonings, the finely chopped black olives, and the crabmeat. Just put them all together -- it\'s not necessary to add them one at a time. But is *is* necessary to blend them all *gently*. If you get rough, you\'ll smash the ingredients and you\'ll lose the crispness. When you\'re ready to serve, lay out the *whole* bag of Doritos on a pizza pan and stuff each one, heaping on the crabmeat mixture and sprinkling the tops with paprika. To increase the flavor, put the stuffed chips in the refrigerator for an hour or two. Author\'s note: ...While crabmeat is used in the original dish, you can also substitute chopped shrimp or crawfish for the crabmeat, and the basic mix is also excellent for stuffing avocados, tomatoes, celery stalks, and just about anyting your taste dictates. Note from me: I don\'t care for Nacho Cheese Flavor Doritos but instead these are great with the unsalted style chips you get with salsa at Mexican restaurants. Source: Frank Davis Seafood Notebook
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INSERT INTO `RECIPES_PRO_NEW` VALUES (504, 'Appetizers', 'Cold Gazpacho', '1 Green pepper, diced 4 Tomatoes, diced 1 Onion, diced 3 Garlic cloves, minced 3 c Water 1/4 c Wine 3 ts Lemon juice 1 Scallion, diced fine Puree all ingredients, except scallion, in blender. Add a little more water if too spicy. Strain, discarding any vegetable pieces that did not puree fully. Chill overnight. Serve in chilled glasses or bowls with diced scallion floating on top. Serves 4. Posted by Fred Peters.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (505, 'Appetizers', 'Cold Glazed Salmon', '3/4 c Dry white wine 8 Basil leaves 3 Tarragon (plus more for garn -sh) 3 Shallots, minced 2 Rosemary 2 Lemon slices 3 Celery leaves 7 lb Whole salmon, cleaned, rinse -, patted dry 8 c Fish aspic (see recipe) 1 Turnip 1 Egg yolk, hard cooked, mashe 1 ts Unsalted butter In a small saucepan, combine the wine, basil, 3 tarragon sprigs, shallots, rosemary, lemon, and celery. Simmer the mixture for 20 minutes or until the liquid is reduced to about 3 Tbsp. Lay the salmon on a piece of heavy foil, twice as long as the fish. Pick up edges of foil and pour the wine mixture over the fish. Season with salt and fold the foil to enclose it, crimping the edges tightly to secure them. Put the salmon on a large baking sheet or roasting pan and bake it in the middle of a preheated 375f oven for 50-60 minutes or until the fish just flakes. Transfer the package to a work surface, open foil carefully, and remove the skin from the top of the salmon below the head to the bottom of the salmon at the tail. Scrape away any brown flesh, leaving head and tail intact. Drain liquid from the foil, and using the foil as a guide, invert the fish onto a platter. Remove foil and skin and prepare the other side of the salmon in the same manner. Chill the fish, covered, overnight. Peel turnip and cut into thin slices. Trim each slice to ressemble a flower or cut with a flower cutter. Place in a bowl of ice water to hold until ready for use. Mash the egg yolk with the butter and reserve at room temperature. Spoon a thin coat of cool but liquid fish aspic over the salmon and arrange the additional tarragon sprigs and turnip flowers decoratively on the fish. Spoon a thin coat of liquid aspic over the whole. Transfer the yolk mixture to a pastry bag fitted with a decorative tip. Pipe the mixture into the centers of the flowers. Chill the salmon for at least 2 hours or up to 6 hours. Serve surrounded with the chilled aspic, chopped. a 1964 Gourmet Mag. favorite
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INSERT INTO `RECIPES_PRO_NEW` VALUES (506, 'Appetizers', 'Cold Papaya Soup', '1 ea Ripe papaya, about 6\" long Sugar, to taste Fresh lime juice, to taste Peel the papaya & cut in half. Spoon out the seeds & keep them in a small container in the refrigerator. Cut the papaya into chunks & reduce to a liquid puree in the food processor. Add the sugar & lime juice. If the puree is too thick, stir in a little water, but be very careful that you do not add too much water or you will lose the consistency. Serve in fruit cups with a dab of the reserved seeds in the centre of each serving. Virginie & George Ebart, \"Down-Island Caribbean Cookery\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (507, 'Appetizers', 'Cold Spinach Dip', '| Ingredients | | | 1 | pk | spinach chopped (cook/drain) | | | 1 | cup | water chestnuts (drain/chop) | | | 1 | pk | knorr vegetable soup mix | | | 1 | cup | mayonnaise | | | 8 | oz | sour cream | | | | | |
Directions:
| Mix all. Refrigerate 2 days. Serve on crackers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (508, 'Appetizers', 'Cold Sweet & Sour Soup', '3 oz Olive oil 7 oz Onion, chopped 10 1/2 oz Cabbage,chopped 10 1/2 oz Tomatoes, chopped 1 pt Water 3 1/4 oz Lemon juice 4 tb Honey 3 1/4 oz Orange juice 1 oz Tofu balls Heat oil & saute onions till translucent. Add cabbage & saute 5 minutes more. Add tomatoes, water, lemon juice, honey & simmer for 15 to 20 minutes. Season with salt & pepper & remove from heat. Pour soup into food processor & puree to a smooth consistency. Refrigerate for 6 to 8 hours. Before serving, blend soup with orange juice. Place tofu balls in a dish & pour soup over the top. Garnish with julienned cabbage & chervil leaves. \"Vegetarian Times Cookbook\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (509, 'Appetizers', 'Cold Sweet and Sour Soup', '3 oz Olive oil 7 oz Onion, chopped 10 1/2 oz Cabbage,chopped 10 1/2 oz Tomatoes, chopped 1 pt Water 3 1/4 oz Lemon juice 4 tb Honey 3 1/4 oz Orange juice 1 oz Tofu balls Heat oil & saute onions till translucent. Add cabbage & saute 5 minutes more. Add tomatoes, water, lemon juice, honey & simmer for 15 to 20 minutes. Season with salt & pepper & remove from heat. Pour soup into food processor & puree to a smooth consistency. Refrigerate for 6 to 8 hours. Before serving, blend soup with orange juice. Place tofu balls in a dish & pour soup over the top. Garnish with julienned cabbage & chervil leaves. \"Vegetarian Times Cookbook\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (510, 'Appetizers', 'Colorado Pate', 'Jim Vorheis 1/4 lb Butter 1 lb Chicken livers 1 md Onion, chopped 3 Shallots, chopped 1/2 ts Thyme 1/2 ts Rosemary 1 Bay leaf 12 lg Fresh mushrooms, chopped 1/4 c Brandy 1/2 ts Salt 1/8 ts Pepper In a large skillet, melt the butter. Add chicken livers, onion and shallots. Stir over medium heat about 10 minutes. Add spices and mushrooms. Stir frequently while cooking for 5 minutes. Discard bay leaf and pour mixture into blender. Pour in brandy, salt and pepper. Blend 2 minutes, then pour into a 2 cup souffle dish. Chill. Garnish with parsley. Serve with melba toast rounds. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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INSERT INTO `RECIPES_PRO_NEW` VALUES (511, 'Appetizers', 'Company Cheese Spread', '| Ingredients | | | 4 | oz | cheddar cheese, low-fat, sharp | | | 4 | oz | ricotta cheese, non-fat | | | 1/2 | cup | walnuts | | | 1/2 | cup | california dried figs | | | 1/4 | cup | parsley sprigs | | | 1/4 | cup | red bell pepper, chunked OR 2 tb canned pimento | | | 1 | each | garlic clove | | | 2 | tablespoon | milk, low, or non-fat | | | | | |
Directions:
| If using a food processor, cut low-fat cheddar cheese into cubes. Process until finely chopped. Add ricotta cheese, process about 10 seconds. Add remaining ingredients, except milk, and process until all ingredients are finely chopped. Add milk as needed to reach desired consistency.
Serve with crackers or crisp vegetable sticks.
Each serving contains about: Calories 79.3, Fat 5.61G, Sodium 58.0MG, Cholesterol 10.4MG, Protein 3.58G, Carbohydrates 4.71G, Fiber 1.10G
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INSERT INTO `RECIPES_PRO_NEW` VALUES (512, 'Appetizers', 'Componatta', '1 1/2 c Celery, chopped 1 1/2 c Onion, chopped 3 lg Cloves garlic minced 1/2 c Olive oil 1 c Green olives, rinsed 1 c Black olives, rinsed 2 lb Eggplant 1\"cubes 1 Tomatoes 14oz can 1 Can tomato paste 1/4 c Wine vinegar Salt and pepper to taste 1/4 c Capers (optional) Heat oil and saute the onions, celery, garlic and salt and pepper. Saute until the onions are translucent. Add the eggplant and simmer until tender. Add the remaining ingredients and simmer about 10 minutes more. Cool and refrigerate overnight. Serve cold.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (513, 'Appetizers', 'Concia ( Marinated Zucchini)', 'Zucchini Olive oil Garlic; minced Basil, fresh; shredded -salt -pepper Wine vinegar No quantities are given \"as they are not important; Concia can be prepared to be more less piquant, according to taste, by increasing or decreasing the quantity of herbs and spices. It freezes beautifully in a tightly closed container, but it must be used within a few days if stored in the refrigerator or after thawing, being a rather perishable food. Eggplant was also prepared as Concia in Rome, but its texture is less desirable than eggplant. Trim off the ends of the zucchini; then cut each one in half; slice each half thinly lengthwise and place slices on paper towel to dry for several hours or overnight. Fry in hot olive oil in a single layer until golden brown on both sides. Arrange in layers in glass, plastic or porcelain container and season each layer with small amounts of garlic, basil, salt and pepper, and a sprinkle of vinegar. Cover the container and store in the refrigerator at least several hours before using. The flavour will be enhanced if you turn the Concia as a block inside the container a few times while it is marinating to allow the juices to seep through.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (514, 'Appetizers', 'Concia (Marinated Eggplant)', 'Zucchini Olive oil Garlic; minced Basil, fresh; shredded -salt -pepper Wine vinegar An ancient Roman Jewish dish No quantities are given \"as they are not important; Concia can be prepared to be more less piquant, according to taste, by increasing or decreasing the quantity of herbs and spices. It freezes beautifully in a tightly closed container, but it must be used within a few days if stored in the refrigerator or after thawing, being a rather perishable food. Eggplant was also prepared as Concia in Rome, but its texture is less desirable than eggplant. Trim off the ends of the zucchini; then cut each one in half; slice each half thinly lengthwise and place slices on paper towel to dry for several hours or overnight. Fry in hot olive oil in a single layer until golden brown on both sides. Arrange in layers in glass, plastic or porcelain container and season each layer with small amounts of garlic, basil, salt and pepper, and a sprinkle of vinegar. Cover the container and store in the refrigerator at least several hours before using. The flavour will be enhanced if you turn the Concia as a block inside the container a few times while it is marinating to allow the juices to seep through.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (515, 'Appetizers', 'Condimento Alle Verdure (Cool Summer Vegetable Topping)', '1 sm Red onion, diced 1/2 ea Cucumber, peeled & diced 2 ea Ripe tomatoes 1 1/4 ts Salt 1/8 ts Oregano 1/4 c Parsley, finely chopped 1/4 c Basil, finely shredded 1/8 ts Red pepper flakes 1 1/2 tb Olive oil Salt & pepper Set the diced onion & cucumber in a bowl. Bring water to a boil, drop in the tomatoes for a minute, remove & peel. Seed & dice the tomatoes & add to the bowl. Sprinkle with the salt & leave for 2 hours. Drain any liquid from the vegetables & stir in the herbs & pepper flakes. Toss with olive oil & season. Serve either as an antipasto salad or toss with cooled curls of pasta to serve as a summer salad.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (516, 'Appetizers', 'Condimento Pugliese (Sweet Pepper Spread)', '2 lg Red bell peppers, roasted 1 tb Olive oil 1/8 ts Red pepper flakes Salt & pepper, to taste Roughly chop the roasted peppers. Set them in a food processor & add the remaining ingredients. Pulse until you have a slightly chunky mixture. Be careful not to puree the mixture otherwise it will be too fine. If you don\'t have a processor, finely dice the ingredients by hand & mix them together. Taste for seasonings & spread on crostini or use a pasta sauce.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (517, 'Appetizers', 'Contemplating Cape Cod Clam Dip', '1/2 c Clams; Minced, OR 6 1/2 oz Clams; Minced, Well Drained 2 tb Clam Juice 1 c Cream Cheese; Softened 1 tb Chili Sauce 1/8 t Hot Sauce 1 tb Onion Juice 1 t Lemon Juice 1/4 t Worcestershire Sauce Blend the clams, clam juice, and cream cheese to a smooth consistency. All all of the other ingredients and blend well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Carrots, Fennel, Zucchini, Wheat Crackers
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INSERT INTO `RECIPES_PRO_NEW` VALUES (518, 'Appetizers', 'Continental Mushroom Caviar', '1 sm Onion, sliced and minced 2 tb Olive oil 1/2 lb Mushrooms, chopped fine Salt and pepper 1 tb Lemon juice Wild chives, chopped 1 tb Sour cream Continental Mushroom Caviar Fry the onion in the oil until soft and limp. Add mushrooms and cook until just barely soft. Add seasoning and other ingredients. Chill well before serving time. This is nice served with thin tomato slices or spread on crackers. ******************** Recipe from Cooking Alaskan, page 281
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INSERT INTO `RECIPES_PRO_NEW` VALUES (519, 'Appetizers', 'Cook Up An Oriental Hot Pot', '1 lb Raw shrimp, peeled and -deveined 2 Chicken breasts, skinned, -boned, and sliced very -thin, across grain 1/2 lb Beef sirloin sliced very -thin, across grain 1/2 Head Chinese cabbage or 1 -lettuce heart, coarsely -cubed 1 c Cubed egg plant or 1 5-ounce -can (2/3 cup) water -chestnuts, Drained and thinly sliced 1 1/2 c Halved fresh mushrooms 4 c Small spinach leaves (stems -removed) 14 oz Cans (5 1/4 cups) chicken -broth 3 Chicken bouillon cubes 1 tb Monosodium glutamate 1/2 tb Grated gingerroot or 1/2 -teaspoon ground ginger Midnight supper, perhaps for New Year\'s Eve or after the show, can be exotic in a hurry. The foods are sliced ahead, the sauces made, then all stowed in the refrigerator. When guests are hungry, the hostess simply heats the broth and sets out the makings. Genghis Khan hot pot is another name for this Chinese specialty. Or maybe you\'ve seen it on restaurant menus as volcano soup. We show an honest-to-goodness Mongolian cooker with a charcoal chimney in the center, but any chafing dish or electric skillet will do as well. What\'s cooking. Everything on the tray is raw, of course--chunks of eggplant, crosscut strips of sirloin, halved mushrooms, thin slices of chicken breast, squares of Chinese cabbage, shucked shrimp. Fresh spinach to simmer along with the other foods is ready in the big red bowl. The broth is chicken bouillon that boasts a faint overtone of ginger. Individual bowls of fluffy rice are served at the same time as Hot Pot. The how-to. You pick out a few choice tidbits at a time and drop them from chopsticks, bamboo tongs, or fork into the lazily bubbling broth. In a few minutes, fish them out to dip into zesty sauces on your plate, like Peanut or Red Sauce, Chinese Mustard or Ginger Soy. Traditionalists poach eggs in the broth when it has taken on subtle flavor from the foods that have simmered in it. At the very last, the hostess may ladle the broth as a soup. It\'s delicious! Dessert? Skip it, or serve a fruit bowl and candied ginger with coffee or tea. Etiquette: Use one set of chopsticks for cooking and fishing out morsels from Hot Pot, use a second set for eating. If only one set is provided for each guest, simply reverse your chopsticks (large ends down) when you cook or help yourself to food. Oriental Hot Pot Chinese Mustard Ginger Soy Peanut Sauce Red Sauce Hot cooked rice Shortly before cooking time arrange the meats and vegetables on large tray or platter; use a bowl for spinach. Set out dunking sauces. Provide Bamboo tongs, chopsticks or long-handled forks as cooking tools for guests. Heat chicken broth in electric skillet or chafing dish (or use Mongolian cooker-- directions follow). Add bouillon cubes to hot broth and stir to dissolve; add monosodium glutamate and ginger. Heat to simmering. For cooking have broth barely bubbling. Each Guest picks up desired foods with chopsticks or whatever, drops them into the bubbling broth. When his tidbits are cooked, he lifts them out and dips into the sauces on his plate. Serve with rice. Makes 4 servings. To use Mongolian cooker, fill chimney of cooker with charcoal and add charcoal starter. Pour cold chicken broth into cooker. Cover cooker, then light charcoal. When broth is hot, continue as above.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (520, 'Appetizers', 'Cooked Ham', '4 sl Ham (1/4-inch thick and -4x5-inches) 1. Place ham slices in a single layer on a heat-resistant, non- metallic serving platter. 2. Heat, covered with a paper towel, 4 minutes or until edges begin to sizzle.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (521, 'Appetizers', 'Cooked Tomato & Green Pepper Salad', '6 tb Olive oil 3 lg Green bell peppers, halved 6 lg Tomatoes 1 ea Garlic clove, finely chopped 1/2 ts Cumin 1/8 ts Hot red pepper Salt & pepper Juice of 1/2 lemon Heat olive oil in a large skillet. Saute the halved peppers until soft & just beginning to change colour. Halve the tomatoes & gently squeeze out the seeds & juices. Place cut side up in the skillet & continue to cook, shaking the skillet from time to time. Turn the peppers occasionally. Cook until the tomatoes are cooked through. Transfer peppers & tomatoes to a serving dish. Pour off half the olive oil & return skllet to the heat. Add garlic & saute at a high heat for 1 minute. Remove from heat & season with remaining ingredients. Spoon this sauce over the vegetables. Serve warm or cold.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (522, 'Appetizers', 'Coq Au Vin Ii', '2 2.5-lb broiler-fryer chicken -s, cut into serving pieces 4 tb Flour 2 ts Salt 1/2 ts Pepper 6 tb Butter or margarine 12 sm White onions, peeled 4 tb Brandy 1 Clove garlic, peeled 1 Bay leaf 1 Stalk celery, cut -into 4 pieces 3 c Red wine 1/2 lb Fresh mushrooms, thin sliced 1. Wash chickens and pat dry. Combine flour, salt and pepper in a plastic bag. Put chicken pieces in bag to coat witlh flour mixture. 2. Melt butter or margarine in skillet on a conventional surface unit. Lightly brown chicken pieces on all sides. 3. Place browned chicken pieces in a deep, 3-quart, heat- resistant, non-metallic casserole. 4. Brown onions lightly in skillet and set aside. 5. Remove skillet from surface unit. Gradually pour brandy into skillet, scraping pan to loosen any browned particles. Add brandy mixture to chicken casserole. Add garlic, bay leaf, celery, onions and red wine. Heat, covered, in Microwave Oven 12 minutes stirring occasionally. (Place meatiest portion of chicken to outside of casserole.) 6. Add mushrooms and heat, uncovered, an additional 4 minutes or until chicken and onions are tender. Remove garlic, bay leaf and celery pieces. 7. If sauce is not thick enough, it may be thickened with a little flour mixed with cold water. Heat, uncovered, in Microwave Oven for an extra 1 to 2 minutes if flour mixture is added.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (523, 'Appetizers', 'Corn & Zucchini Quesadilla w/ Tomato Salsa & Avocodo Relish', '3 Flour Tortillas (6\") 1 c Grated Montery Jack 1 c Grated White Cheddar 2 tb Diced Red Onion 1 Janapeno, seeded & minced 1 c Suchinni, julienned 3/4 c Corn kernels Salt & pepper to taste Tomato Relish * Avocado Relish * [* recipes follow] I. Prepare the salsa and relish.* Set aside. Heat oven to 450 deg. Positioin 2 tortillas on an ungreased cookie sheet. Sprinkle half the cheeses, onion, jalapeno, zuchinni and corn on each. Season to taste with salt and pepper. II. Place one of the two tortillas atop the other and the third torilla atop the second. Transfer to the oven and bake until cheese has melted and tortillas are becoming crisp (about 10 min.). III. Cut tortilla into quarters, garnish each with tomato salsa and avocado relish and serve hot. ~From the Mesa Grill (102 5th Ave., NY), chef Bobby Flay Chicago Tribune Magazine, March 21, 1993 Posted by Bud Cloyd
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INSERT INTO `RECIPES_PRO_NEW` VALUES (524, 'Appetizers', 'Corn \'N Peas Pasta Salad', '2 c Rotini 1 c Plum tomatoes, chopped & -- seeded 6 ea Green onions, thinly sliced 1/2 c Red bell pepper, chopped 1/4 c Cilantro, chopped 15 oz Peas, cooked 15 oz Blackeyed peas, cooked 11 oz Corn, cooked 2 oz Olives, sliced ----------------------------------DRESSING---------------------------------- 1/2 c Salsa 1/4 c Oil & vinegar dressing 1 tb Lime juice 1 ts Sugar ----------------------------------GARNISH---------------------------------- 8 Lettuce leaves Cilantro Cook pasta till *al dente*. Drain & rinse with cold water. In large bowl, combine cooked pasta and all remaining salad ingredients; toss lightly. In small bowl, combine all dressing ingredients & mix well. Pour over salad & toss lightly to coat. Cover & refrigerate 1 hour. To serve, line serving platter or bowl with lettuce leaves. Spoon salad over lettuce leaves; top with cilantro. \"Clarion-Ledger Southern Living Cooking School Supplement\", September 11, 1994. Posted by Nancy Coleman.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (525, 'Appetizers', 'Corn and Marigold Fritters', '8 oz Sweetcorn kernals 4 tb Double (heavy) cream 1 tb Flour 1/2 ts Baking powder (or soda) Sea salt White pepper 1 tb Marigold petals * 1 tb Sunflower oil, or more *NOTE: Make certain that you use a pot marigold (Calendula) rather than an African marigold (Tagetes). This is an excellent supper dish, which children will enjoy. Serve the fritters with a hot green vegetable or salad and brown bread and butter. Put the sweetcorn in a bowl and pour over the cream. Sift in the flour and baking powder (soda) and season to taste. Stir in the marigold petals. Set a large, heavy frying pan over high heat and pour in the oil. Drop spoonfuls of the fritter mixture into the oil and fry until golden on both sides, turning once. Press the mixture flat with a spatula to give a lacy effect at the edges. Cook the fritters in bunches until all the mixture is used up, adding more oil to the pan if necessary. Serve hot. Source: Cooking with Flowers, by Jenny Leggatt Typed by none other than: Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (526, 'Appetizers', 'Corn and Walnut Dip', '16 oz Cream Cheese; Softened, 2 pk 1/4 c Vegetable Oil 1/4 c Lime Juice 1 T Red Chiles; Ground 1 T Cumin; Ground 1/2 t Salt 1 x Pepper; Dash Of 8 3/4 oz Corn; Whole Kernel, Drained 1 c Walnuts; Chopped 1/4 c Onion; Chopped, 1 small Beat all ingredients except corn, walnuts and onion in a large bowl, with an electric mixer on medium speed, until smooth. Stir in corn, walnuts, and onion. Serve with tortilla chips. Makes 4 cups of dip.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (527, 'Appetizers', 'Corn Sticks (Surullitos)', '| Ingredients | | | 1 1/2 | cup | water | | | 1 | cup | yellow cornmeal | | | 1 | | vegetable oil for frying | | | 1/2 | teaspoon | salt | | | 1 | cup | freshly grated edam, gouda, or cheddar cheese | | | | | |
Directions:
| Combine the water and salt in a saucepan and bring to a boil. Pour in cornmeal slowly but steadily, and stir until the mixture is thick and smooth. Remove from the heat and stir in the cheese. Mix well and cool.
Heat about 1/3 cup vegetable oil in a large, heavy skillet. Take small portions and shape into sticks 3 inches long and about 1 inch in diameter. Drop in the hot oil and fry until golden brown all around.
Drain on paper towel cover to keep warm. Yield: 18 corn sticks
Notes: These Puerto Rican snacks are served warm with a drink as a side dish along with meat or fish.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (528, 'Appetizers', 'Corn with Barbecue Sauce', '2 oz Onion, chopped 1 ea Garlic clove, minced 8 oz Tomatoes, skinned & chopped 4 oz Green bell pepper, diced 1 oz Green chilies, diced 1/2 oz Ginger, grated 1 oz Vegetable oil 1 tb Tomato paste 2 ts Malt vinegar 1 ts Worcestershire sauce 1/4 pt Vegetable stock 1 ts Muscovado sugar 1/4 ts Salt 4 md Corn on the cob 2 tb Dry sherry Heat oil. Add the onion & garlic & fry for 2 to 3 minutes. Stir in the tomato, bell pepper, chili, ginger, tomato paste, malt vinegar, Worcestershire sauce, stock, sugar & salt. Bring to a boil, cover & simmer for 30 minutes, removing the lid for the last 10 minutes of cooking. Cool slightly & then puree by forcing through a sieve. Slice stalks from the corn cobs. Remove the leaves & the silk threads. Place in a pan of boiling, salted water & simmer, covered, for 20 minutes, or until tender (Mark\'s note: this seems too long for cooking corn, but the British do like overcooking vegetables!) Drain. Meanwhile, return the sauce to the pan, bring back to a boil, add sherry & simmer for a couple of minutes. Pour over cobs & serve. Elizabeth Brand, \"Vegetables\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (529, 'Appetizers', 'Cottage Cheese Dip', '1/4 c Cucumber; Diced 1/4 c Green Onion; Diced, Use All 1/4 c Radish; Diced 1/2 c Cottage Cheese 1/2 c Sour Cream 1/2 t Celery Salt 1/4 t Black Pepper Mix the cucumber, green onion, and radishes together then blend in the cottage cheese and sour cream. Add the celery salt and pepper blending all of the ingredients well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Pita Bread Triangles, Potato Skins, Seafood, Turnips, Bok Choy
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INSERT INTO `RECIPES_PRO_NEW` VALUES (530, 'Appetizers', 'Country Pate', '1 1/2 lb Boneless pork, ground fine -twice 1 lb Boneless veal, ground fine -twice 3/4 c Dry white wine 2 tb Brandy 2 tb Oil Salt Freshly ground black pepper 2 lg Onions, sliced thin 2 sm Cloves garlic, halved 1 lb Fresh pork fatback, sliced -thin 1 Cornichon pickle for garnish Servings: Makes about 3 lbs From: Sallie Krebs DIRECTIONS: In a large bowl, combine the pork and veal. Mix the wine, brandy and oil with salt and pepper to taste, and pour the mixture over the meats. Scatter the onions and garlic on top. Cover the bowl tightly and refrigerate it for at least 24 hours. Preheat the oven to 375-F. Discard the onions, but put the garlic through a press and knead it into the meats together with the wine mixture. Break off a small piece of meat and fry it in a lightly oiled skillet over moderate heat for 3 or 4 minutes, or until its juices run clear, without a trace of pink. Taste the piece and, if you like, add more garlic, salt and pepper. (Pork is unsafe to eat uncooked; do not taste the meats raw.) Slightly overlapping the slices, line the bottom and sides of a 2-quart terrine mold or a 7 1/2 x 3 1/2 x 2 1/2 inch loaf pan with the fatback. Pack the meat mixture into the mold, and arrange the remaining slices of fatback on top of it. Fit foil over the mold, or cover the meat mixture with foil and a lid. To let steam escape, pierce a hole in the foil with a skewer. If you are using a lid, insert the skewer through its hole to puncture the foil. Set the mold on a rack in a large pan or dish. Place them all in the oven, and pour enough almost-boiling water into the pan to cover 2/3 of the mold. Bake for 2 hours or until the pate shrinks slightly from the sides of the mold and the surrounding fat and juices are a clear yellowish white with no traces of pink. Or insert a meat thermometer; it should register 160-F when the pate is done. Take the pate from the oven, but leave the foil in place. Set the pate on a rack to cool to room temperature. Then put another pan with a heavy can or weights inside it, or even a brick, on top of the pate to compact the meats. Chill the pate thoroughly (overnight is best) with the weights in place. Before serving, cut the cornichon into a fan shape, slicing lengthwise through the pickle 4 or 5 times to within 1/2 inch of one end. Spread the slices into a fan, and garnish the pate with it. Source: Best Recipes from Time-Life Books, ISBN# 0-517-06502-9 Originally from: Great Dinners from Life
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INSERT INTO `RECIPES_PRO_NEW` VALUES (531, 'Appetizers', 'Country Pate\' with Pistachios', '1 tb Butter 1/2 c Shallots; coarsely chopped 1/2 lb Pork liver; or veal liver, 1/4 ts Thyme; dry 1/2 Bay leaf; crumbled 3/4 lb Veal; lean, cut into 1-inch 1 lb Pork; lean, cut into 1-inch 1/2 lb Ham; cooked, cut into 1/2-i 1/2 c Pistachios; shelled, toaste 1/8 Allspice 1/8 ts Ground cloves 1/4 ts Ground cloves 1/4 ts Nutmeg; fresly grated 1/8 ts Ground cumin 1 pn Ground cinnamon 1 pn Cayenne pepper 1/2 c Dry white wine 1 Salt to taste if desired 1 Freshly ground pepper to tas 2 Sl Bacon; lean Servings: 8 1. Preheat the oven to 425F. 2. Heat the butter in a heavy skillet and add the shallots. Cook briefly, stirring. Add the liver and sprinkle with the thyme and bay leaf. Cook about 2 minutes, stirring occasionally. 3. Put the veal in a food processor or blender and blend it slightly finer than store-bought hamburger. Empty the veal into a mixing bowl. 4. Put the pork in the food processor or blender and blend it a little coarser than store-bought hamburger. Add the pork to the veal. 5. Put the liver mixture in the food processor or blender and blend it as finely as possible. Pour and scrape it into the bowl with the pork and veal. Add the ham and pistachios. Add the allspice, cloves, nutmeg, cumin, cinnamon, cayenne, wine, salt and pepper and blend well with your fingers. To test the mixture for seasoning, shape a small portion into a patty and cook it, turning once, in a nonstick sillet until cook through. Taste the patty and add more seasonings as desired. 6. Pack the mixture in a 5- or 6-cup loaf pan. Smooth the top, rounding it slightly. Place the bacon slices on top. Cover tightly with foil and place the pan in a heatproof baking dish. Set the dish on the stove and pour in boiling water around the loaf pan. Bring the water to a boil. Place the pan in the water bath in the oven and bake 45 minutes or to an internal temperature of 150F. Remove the pan from the oven and let stand until ready to serve. 7. The pate\' is excellent hot or cold. Cut it crosswise into slices and serve. Yield: 6 to 10 servings. Recipe from \"Cuisine Rapide\" by Pierre Franey and Bryan Miller.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (532, 'Appetizers', 'Coventry, Harlequin, Holiday, Fruit & Nut Cheese Balls', '1 pk (8 ounces) cream cheese, -softened 2 T Minced parsley 1 ts Lea & Perrins Worcestershire 1 c (4 ounces) shredded sharp -cheddar cheese 1/4 ts Salt 1/4 c Minced onion In a bowl, blend cream and cheddar cheeses. Add onion, parsley. Lea & Perrins, and salt; blend well. Shape into a ball. Chill and serve with assorted crackers, if desired. HARLEQUIN CHEESE BALL: Add 2 tablespoons finely diced pimiento, 1 teaspoon prepared brown mustard, and 1 clove garlic, crushed, to basic cheese mixture. Shape into a ball. Garnish with pimiento stars, if desired. HOLIDAY CHEESE BALL: Add 1 tablespoon caraway to basic cheese mixture. Shape into a ball. Chill. Sprinkle ribbons of paprika and chopped parsley around ball. FRUIT AND NUT CHEESE BALL: Add 1 can (8 1/4 ounces) crushed pineapple, well drained, and 1/3 cup finely chopped nuts to basic cheese mixture. Shape into a ball; roll in 1/3 cup finely chopped nuts. Chill.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (533, 'Appetizers', 'Cowboy Caviar', '15 oz Black Beans; Rinse & Drain * 4 oz Ripe Olives;Chop & Drained * 1/4 c Onion; Finely Chopped, 1 Sm. 1 ea Clove Garlic; Finely Chopped 2 T Vegetable Oil 2 T Lime Juice 1/4 t Salt 1/4 t Red Pepper; Crushed 1/4 t Cumin; Ground 1/8 t Pepper 8 oz Cream Cheese; Softened, 1 pk 2 ea Eggs; Large Hard Cooked, ** 1 ea Green Onion w/Top; Sliced * 1 can of each black beans and ripe olives. Drain and rinse the beans, Drain the chopped ripe olives. ** Eggs should be peeled and chopped. ~------------------------------------------------------------------------- Mix all ingredients except cream cheese, eggs, and green onion. Cover and refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in ring around the edge of the plate; sprinkle with green onion.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (534, 'Appetizers', 'Crab & Avocado Fritters', '2 lb Crabmeat Salt 1 c Diced green onions 1/4 c Dry breadcrumbs 1 md Avocado, peeled and cut into -1/4-inch pieces Corn Oil For Deep-Frying All-Purpose Flour Thinly slivered green -onion(Optional) 2 Eggs 1/2 c Hot chili salsa Line baking sheet with parchment. Combine crab, 1 c green onions and avocado in large bowl. Mix eggs, salsa and salt; add to crab. Mix in breadcrumbs. Form mixture into 1 1/2 inch balls. Place on prepared sheet. Cover with plastic and refrigerate 3 hours. (Can be prepared one day ahead and frozen. Do not thaw before cooking.) Preheat oven to lowest setting. Line another baking sheet with paper towels. Pour oil into large skillet to depth of 3 inches. Heat to 350 degrees. Dust fritters with flour. Carefully ad to oil in batches (do not crowd) and cook until golden brown, about 2 minutes per side for refrigerated fritters and about 3 minutes per side for frozen. Drain on paper towels. Transfer to prepared sheet and keep warm in oven until all are cooked. Garnish with green onion slivers and serve immediately. From Bon Appetit, Nov \'86. Makes 4 dozen
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INSERT INTO `RECIPES_PRO_NEW` VALUES (535, 'Appetizers', 'Crab And Asparagus Dijonnaise', '| Ingredients | | | 1/2 | teaspoon | vegetable oil | | | 1/2 | teaspoon | lemon juice, fresh | | | 1 | teaspoon | tarragon, fresh, minced, or 1/4 ts dried tarragon | | | 9/16 | teaspoon | shallots, minced | | | 1/4 | teaspoon | salt | | | 1/2 | pound | crabmeat, fresh, cooked, shredded | | | | | 2-3 endive, belgian, heads, separated, rinsed, chilled | | | 12 | each | asparagus, spears, steamed, chilled, split lengthwise | | | | | | | | | | ---Dijon Sauce--- | | | 2 | each | egg, yolks, room temperature | | | 1 | tablespoon | vinegar, rice wine | | | 2 | teaspoon | lemon juice, fresh | | | 5 | teaspoon | mustard, dijon | | | 1/2 | teaspoon | sugar | | | 1/4 | teaspoon | salt | | | 1 | | pepper, white, dash | | | 1/2 | cup | vegetable oil | | | 1/2 | cup | creme fraiche | | | | | |
Directions:
| Combine the oil, lemon juice, tarragon, shallots and salt. Toss with the crab. Place in a covered container and refrigerate for several hours to let flavors blend.
To serve, place an asparagus spear-half on each leaf of endive. Top with approximately 2-3 teaspoons Dijon Sauce and sprinkle with crab.
Dijon Sauce: Place the egg yolks, vinegar, lemon juice, mustard, sugar, salt and pepper in a blender. Blend for a few seconds. With the motor still running, add the oil in a slow steady stream until well incorporated.
Remove the sauce to a bowl and whisk in the Creme Fraiche. Cover and refrigerate. This can be made several days in advance and kept in the refrigerator. Leftover sauce is wonderful with chilled artichokes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (536, 'Appetizers', 'Crab and Avocado Cocktail', '1 c Crab Meat; Cooked 2 ea Avocados; Peeled & Chopped 2 ea Jalapeno Chiles; * 1/4 c Tomato; Chopped, 1 small 1/4 c Lime Juice 2 tb Olive Or Vegetable Oil 2 tb Onion; Chopped 2 tb Cilantro; Fresh, Snipped 1 ea Clove Garlic; Finely Chopped 3/4 ts Salt 1 x Pepper; Dash Of 1 1/2 c Lettuce; Finely Chopped 1 x Lemon Or Lime Wedges * Jalapeno Chiles should be seeded and finely chopped. ~------------------------------------------------------------------------- Mix all ingredients except lettuce and lime wedges. Place 1/4 cup of lettuce on ead of 6 serving dishes. Divide the crabmeat mixture among the dishes. Garnish with lime wedges.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (537, 'Appetizers', 'Crab and Clam Dip', '8 oz Package cream cheese 5 T Soft butter or margarine 5 T French dressing 8 oz Can minced clams, drained 6 oz Frozen crabmeat, -thawed and drained dr (few) Tabasco sauce Melba toast rounds 1. In a medium-sized mixing bowl, blend together cream cheese, butter or margarine and French dressing with an electric mixer, until smooth. 2. Add drained clams and crabmeat. Stir to combine. 3. Add Tabasco sauce to taste. Mix well. 4. Spread on melba toast rounds. Place on a heat-resistant, non- metallic serving plate and heat, uncovered, in Microwave Oven 15 seconds. Serve immediately. Makes 2 cups dip
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INSERT INTO `RECIPES_PRO_NEW` VALUES (538, 'Appetizers', 'Crab and Corn Cakes', '1 c Corn 2 Cloves garlic,chopped 1 ts Dijon mustard 1 Egg 1 ts Worcestershire sauce 1/2 c Crab 1/2 c Flour 2 Green onions, chopped Blend 1/2 c corn, garlic, worcestershire sauce, mustard and egg in blender until smooth. Add remaining corn, crab, onions and enough flour to make thick mixture. Fry in skillet. To make low-fat and high fiber, use 2 egg whites instead of whole egg and substitute oat flakes for flour. Source: Modified from Health Smart Gourmet Cooking Typed by: Sharon Verrall
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INSERT INTO `RECIPES_PRO_NEW` VALUES (539, 'Appetizers', 'Crab and Cream Cheese Hors D\'Oeuvre', '8 oz Pkg Cream Cheese, softened 8 oz Backfin crabmeat 1 T Milk 2 T Chopped onion 1/2 t Horseradish 2 oz Slivered almonds Salt Pepper Blend together all ingredients except almonds and put in shallow baking dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350 degrees until slightly browned on top. Serve hot on crackers. Makes 2 cups. Mrs. Thomas H. Morton
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INSERT INTO `RECIPES_PRO_NEW` VALUES (540, 'Appetizers', 'Crab and Cream Cheese Hors D\'Oeuvres', '8 oz Cream Cheese, Softened 8 oz Backfin Crabmeat 1 tb Milk 2 tb Chopped Onion 1/2 ts Horseradish 2 oz Slivered Almonds Salt Pepper Blend together all ingredients except almonds and put in shallow baking dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350?F until slightly browned on top. Serve hot on crackers. Makes 2 cups.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (541, 'Appetizers', 'Crab and Cucumber Rolls', '1 lg Cucumber 6 1/2 oz Can crab meat 4 tb Mayonnaise 1 1/2 ts Finely grated Onion 1 lg Pinch salt 1/2 ts Sugar 5 dr Tabasco Cut ends off cucumber and cut into 3 pieces. Remove seeds with corer or a sharp knife, making a large cavity. Mix crab, mayonnaise, onion, salt, sugar and Tabasco. Stuff into cucumber. Wrap cucumber in plastic wrap and chill. Slice into 1/2-inch-thick slices.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (542, 'Appetizers', 'Crab Cheesecake', '1 c Crackers - ritz, crushed 3 tb Butter - melted 16 oz Cream cheese softened 3 Eggs 1/4 c Sour cream 1 ts Lemon juice - fresh 2 ts Onion - grated 1/4 ts Old Bay or chowder seasoning 2 dr Tabasco sauce 1/8 ts Ground pepper - fresh 1 c Lump crabmeat -- canned 1/2 c Sour cream Preheat the oven to 350 degrees. Mix together the crackers and butter and use the mixture to line a 9 inch springform pan. Bake for about 10 minutes. Set aside to cool. Reduce the oven to 325 degrees. With an electric mixer, beat together until fluffy the cream cheese, eggs, and 1/4 cup sour cream. Add the lemon juice, onion, Old Bay seasoning, Tabasco, and black pepper. Stir in the crabmeat and mix well. Pour into the cooled crust and bake 50 minutes until the cake sets. Remove from the oven. Run a knife around the edge of the cake, loosening it from the pan. Cool on a wire rack. Remove the sides of the pan. Spread the cake with the sour cream. Posted on rec.food.recipes by DI2@delphi.com
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INSERT INTO `RECIPES_PRO_NEW` VALUES (543, 'Appetizers', 'Crab Custard with Lemon Butter Sauce', '1 Brocolli;bunch, medium -cut into small florets 1/2 lb Crab meat;fresh or frozen -trimmed of cartilege 3 Eggs 3/4 c Whipping cream 3/4 c Milk -salt & ground white pepper 1 pn Nutmeg, ground -----------------------------LEMON BUTTER SAUCE----------------------------- 1/2 c White wine 1 Shallot, dry;finely chopped 1 c Butter; cut in pieces 1/4 c Whipping cream 1 Lemon;juice of In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion. This appetizer is the creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary French restaurant located in an old stone mill in the village of St. Laurent on Ile d\'Orleans. Ramekins can be filled ahead and oven poached at the last minute, or you can reheat the cooked flan in a microwave oven for about 2 minutes at Medium (50 percent). Cook brocolli florets in boiling salted w');
INSERT INTO `RECIPES_PRO_NEW` VALUES (544, 'Appetizers', 'Crab Dip', ' 1/2 c Mayonaise 1/2 c Sour cream Celery Green onion 3/4 lb Mock crab, flaked Dill Take mock crab and flake it into small pieces, place in a bowl. Cut up enough celery and green onions to add to mixture. Shake an ample amount of dill into mixture. Add mayonaise and sour cream. Chill thoroughly. Best if chilled overnight. Stir just prior to serving. Serve on crackers. Great dip!!
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INSERT INTO `RECIPES_PRO_NEW` VALUES (545, 'Appetizers', 'Crab Dip #2', '1 lb Crabmeat 1/2 c Mayonnaise Or Salad Dressing Garlic Salt, To Taste 2 tb Onion, Grated 2 ts Prepared Mustard 2 ts Powdered Sugar 2/3 c White Wine Mix together all ingredients except crabmeat. Heat slowly. Add Crabmeat. Serve warm with crackers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (546, 'Appetizers', 'Crab Filo Appetizers', '3 T Butter 2 Cloves garlic; minced 3 T Flour 1 c Whipping cream 1 lb Fresh crab meat 2 T Chopped chives 2 T Chopped parsley Salt & pepper to taste 8 Filo sheets 1/2 c Unsalted butter In 3 Tbls butter, saute garlic, and then stir in the flour and cook for about 1 minute. Add the cream and stir till thick. Stir in crab, chives, salt and pepper. Fold the filo sheets so they are 6\" x 6\" brushing each layer with melted butter. Put a big plop of the crab mixture in the center of each square, and fold into triangles. Seal and brush top with melted butter. Bake at 400~ for 15 to 20 minutes, until they look perfectly browned.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (547, 'Appetizers', 'Crab Fritters', '1 3/4 c All-purpose flour 1 1/2 c Warm water 2 tb Vegetable oil 2 ts Baking powder 1/8 ts Salt 1 lb Crabmeat 3/4 c Fresh white breadcrums 4 lg Egg whites, divided 3 tb Chopped fresh parsley Salt and pepper, to taste All-purpose flour, for Dredging Vegetable oil,for deep Frying --------------------------------CURRY SAUCE-------------------------------- 1 1/2 tb Olive oil 1 sm Garlic clove, minced 1 ts Curry powder 1/2 c Mayonnaise 1/2 c Sour cream 2 tb Orange Juice 1 tb Sugar 1 tb Fresh lemon juice 1 tb Chutney Mix the first five ingredients in a medium bowl to blend. Let the bater stand for 1 hour at room temperature. Mix the crabmeat, bread crumbs, two of the egg whites and the parsley in a large bowl. Season with salt and pepper. Divide the mixture into 24 mounds. press each mound firmly into a ball. Roll each crabmeat ball in flour; shake off excess. Immediately before frying, beat the remaining egg whites in a small bowl to stiff peaks. Fold the egg whites into the batter. Heat the oil in a deep fryer or heavy saucepan to 360F. Dip the crab balls, one at a time, into the batter, coating completely. Carefully lower into the oil. Repeat with the remaining crab balls, cooking until pale and golden brown, about 5 minutes. Use a slotted spoonto transfer the fritters to paper towels and drain. Serve with Curry Sauce. Makes 24 fritters. NOTES: Do not overcrowd the fryer or saucepan when making these crab fritters. Make no more than 5 fritters at a time. Be certain to slide the fritters gently into the hot oil. Dropping them into the oil can can cause a dangerous splash. Turn the fritters frequently as they fry, making sure that all sides are browned. Heat the oil in a small heavy skillet over medium heat. add the garlic and saute for 1 minute. Add the curry powder and stir for 1 minute. Transfer the mixture to a blender. Add all of the remaining ingredients and blend until smooth. Pour into a bowl. [The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (548, 'Appetizers', 'Crab Meat Alma', '1 Stick butter or margarine 1 Sm bunch chopped green onion 1/2 c Parsley, finely chopped 1/2 c Celery, finely chopped 1 cn (small) mushrooms, drained 3 T Flour 2 c Light cream 2 c Swiss cheese, grated 1/2 c Sherry or vermouth, dry Cayenne pepper Salt, to taste 1 lb White crab meat (or shrimp) Melt butter in heavy saucepot. Saute vegetables until soft. Blend in flour and add cream. Heat until thickened. Add cheese and heat until it has melted. Add wine, cayenne pepper, and salt. Fold in crab meat or shrimp. Heat gently for 8 to 10 minutes Serve with french bread or in patty shells \"Alma is a good cook and also a fine, good friend, who has a terrific sense of humor, I garontee!\" From Justin Wilsons Outdoor Cooking With Inside Help
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INSERT INTO `RECIPES_PRO_NEW` VALUES (549, 'Appetizers', 'Crab Meat Bacon Rolls', '1/4 c Tomato juice 1 Egg well beaten 1 c Crab meat drained and Flaked 1/2 c Dry fine bread crumbs 1 tb Chopped parsley 1 tb Lemon juice 1/4 ts Salt 1/4 ts Worcestershire sauce Dash pepper 9 Slices bacon cut in half Mix tomato juice and egg. Add crab meat, crumbs, parsley, lemon juice and seasonings; mix thoroughly. Roll into 18 fingers, about 2 inches long. Wrap each roll with 1/2 slice bacon; fasten with toothpick. Broil 5 inches from heat about 10 minutes, turning often to brown evenly.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (550, 'Appetizers', 'Crab Mousse', 'Vegetable cooking spray 1 Envelope unflavored gelatin 3 tb Skim milk 8 oz Neufchatel cheese, softened 8 oz Plain nonfat yogurt 1/2 lb Fresh lump crabmeat, drained 1 c Minced celery 1/3 c Sliced green onions 1 tb Lemon juice 1 ts Pepper 1/2 ts Prepared horseradish Fresh radishes (optional) Coat a 4 cup mold with cooking spray; set aside. Sprinkle geletin over skim milk in a small saucepan; let stand 1 minute. Add Neufchatel cheese, and cook over low heat, stirring until gelatin dissolves and mixture is smooth. Add yogurt, stirring until well blended. Remove yogurt mixture from heat. Add crabmeat, celery, green onions, lemon juice, pepper, and horseradish, blend well. Pour mixture into prepared mold. Cover and chill until firm. to serve, unmold onto serving plate; garnish withfresh radishes, if desired. serve with melba toast. Yeild: 4 cups. Note: Using Neufchatel cheese rather than regular cream cheese lowers calories and fat in recipes. to soften Neufchatel quickly, stir it vigorously. Or, if you have a microwave oven, unwrap the cheese and place it in a microwave-safe bowl. microwave, uncovered, at HIGH 15-20 seconds.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (551, 'Appetizers', 'Crab Muffins', '1/2 lb Crabmeat (7 oz. can) 1 Stick margarine 1 Jar Old English Cheese 1/2 ts Garlic salt 2 tb Mayonnaise 1/2 ts Season salt 6 English Muffins Contributed to the echo by: Theresa Merkling CRAB MUFFINS Mix together all except muffins. Spread on muffins. Cut muffins into quarters. Freeze on cookie sheet. Put in bag and store in freezer until needed. Broil and serve.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (552, 'Appetizers', 'CRAB RANGOON', '| Ingredients | | | 8 | oz | cream cheese | | | 6 | oz | crab meat, can, drained and flaked | | | 2 | each | green onions, with tops, thinly sliced | | | 1 | each | clove garlic, minced | | | 2 | teaspoon | worcestershire sauce | | | 1/2 | teaspoon | soy sauce, light | | | 1 | pk | wonton skins, (48) | | | 1 | | vegetable spray coating | | | | | |
Directions:
| In medium bowl, combine all ingredients except won ton skins and spray
coating; mix until well blended. (To prevent won ton skins from drying
out, prepare one or two rangoon at a time.)
Place 1 tsp filling in center of each won ton skin. Moisten
edges with water; fold in half to form triangle, pressing edges to
seal. Pull bottom corners down and overlap slightly; moisten one
corner and press to seal.
Lightly spray baking sheet with vegetable
coating. Arrange rangoon on sheet and lightly spray to coat. Bake in
425 degree oven for 12-15 minutes or until golden brown. Serve hot
with sweet-sour sauce or mustard sauce.
Makes 48 appetizers.
(The person who gave me this recipe used to fry the crab rangoon
rather than bake it in the oven.)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (553, 'Appetizers', 'Crab Rangoon #1', '1 pk Frozen won-ton skins 8 oz Cream cheese, softened 1 cn Or small package frozen -crabmeat, or fresh! Sour cream White garlic powder -to taste Add a dollop of sour cream to cheese and cream until mayonnaise consistency. Stir in drained crabmeat, add garlic powder. Place a round teaspoonful on won-ton skin and wrap like an egg roll. Seal edge with beaten egg white. Deep fry until golden, and serve hot!
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INSERT INTO `RECIPES_PRO_NEW` VALUES (554, 'Appetizers', 'Crab Rangoon #2', '1 pk (8oz) cream cheese 1 cn (6oz) crab meat, drained and -flaked 2 green onions CRAB RANGOON including tops, thinly sliced 1 clove garlic, minced 2 tsp Worcestershire sauce 1/2 tsp lite soy sauce 1 pkg (48 count) won ton skins vegetable spray coating In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. (To prevent won ton skins from drying out, prepare one or two rangoon at a time.) Place 1 tsp filling in center of each won ton skin. Pull bottom corners down and overlap slightly; moisten one corner and press to Lightly spray baking sheet with vegetable coating. Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree oven for 12-15 minutes or until golden brown. Serve hot with sweet-sour sauce or mustard sauce. Makes 48 appetizers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (555, 'Appetizers', 'Crab Roll Hors D\'Oeuvre', '1 lb Backfin crabmeat 8 oz Cream cheese, softened Season slightly with your choice of the following: salt cream onion sherry pepper tabasco : mustard Worcestershire Remove all cartilage from crabmeat. Very gently mix crab with cream cheese, being careful not to break the pieces. Shape into a log, sprinkle with parsley, chill, and serve with crackers. Mrs. James Olfson
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INSERT INTO `RECIPES_PRO_NEW` VALUES (556, 'Appetizers', 'Crab Roll Hors D\'Oeuvres', '1 lb Backfin Crabmeat 8 oz Cream Cheese, Softened Season slightly with your choice of the following: salt, cream, onion, sherry, pepper, Tabasco, mustard, Worcestershire. Remove all cartilage from crabmeat. Very gently mix crab with cream cheese, being careful not to break the pieces. Shape into a log, sprinkle with parsley, chill, and serve with crackers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (557, 'Appetizers', 'Crab Souffle Roll', '1/2 c Butter 1/2 c Flour 2 c Milk 4 Egg yolks 1/2 t Salt 1 Dash of red pepper 2 t Snipped chives 4 Egg whites 1/4 t Cream of tartar 1/3 c Parmesean cheese ------------------------------CRABMEAT FILLING------------------------------ 4 Scllaions (finely chopped) 2 T Butter 2 pk (6oz. ea) crabmeat 1 3 oz. cream cheese 1/3 c Half and half 2 t Snipped parsley 1 Dash of tabasco 1 Salt and pepper to taste Grease 15 1/2 x 10 1/2 x 1\" pan. Line with waxed paper- grease lightly and flour. Heat butter and remove from heat. Stir in flour. Cook over low heat, stirring til smooth and bubbly. Remove from heat, stir in milk. Heat to boiling, stir constantly. Boil and stir 1 minute. Remove from heat, beat in egg yolks, one at a time. Stir in salt, red pepper, chives, and cheese. Cool at room temp, cover mix to prevent film. Heat oven 350- Beat in whites with cream of tartar, sitff not dry. Fold in 1/4 whites into mixture, fold in remaining whites. Bake til puffed and golden brown 35-45 minutes. Immediately loosen souffle from edges of pan, invert on cloth covered cooking rack. Spread with filling. Roll from narrow end ~cut desired slices when cool. Cook and stir green onions in butter til tender. Stir in remaining ingredients. Heat til hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (558, 'Appetizers', 'Crab Stuffed Jalapenos', '1 lb Flaked crabmeat 1 cn Jalapeno peppers(1 lb, 11oz) 2 tb Green pepper; finely chopped 2 tb Onions; finely chopped 1/4 c Cracker meal 1 Egg; beaten 1/4 ts Salt 1/4 ts Black pepper 1/8 ts Cayenne pepper 1 Clove garlic; minced 1/4 c Milk ------------------------------BREADING MIXTURE------------------------------ 2 c Cracker meal 1 c Milk 2 Eggs 1/4 ts Salt 1/4 ts Pepper Cut peppers in half lengthwise. Discard pulp and seeds and rinse carefully. In a large mixing bowl, combine remaining ingredients except breading mixture. Stuff pepper halves with crab mixture and press stuffing around pepper. Set peppers aside. To prepare Breading Mixture, place cracker meal in a flat pan, mix together milk, eggs and salt and pepper. Dip peppers in egg mixture, then in cracker meal. Repeat procedure. Deep fry at 365 degrees until golden brown. Drain on absorbent paper.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (559, 'Appetizers', 'Crab Stuffed Mushrooms', '20 Large Mushrooms Italian dressing 8 oz Crabmeat, well picked 3/4 c Fresh breadcrumbs 2 Eggs, beaten 1/4 c Mayonnaise 1/4 c Onion, minced 1 ts Lemon juice Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes. Yields 20 appetizers or 4 main course servings.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (560, 'Appetizers', 'Crab Stuffed Mushrooms # 2', '20 Large Mushrooms Italian dressing 8 oz Crabmeat, well picked 3/4 c Fresh breadcrumbs 2 Eggs, beaten 1/4 c Mayonnaise 1/4 c Onion, minced 1 ts Lemon juice Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes. Yields 20 appetizers or 4 main course servings.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (561, 'Appetizers', 'Crab Tarts', '3 lg Eggs, beaten 1 1/2 c Skim milk 3/4 c Swiss cheese, grated 2 tb Cream cheese, softened 1 tb Onion, minced 1/4 c Parsley, chopped 1/2 c Carrots, shredded 1 lb Regular crabmeat 1/2 ts Nutmeg 1/4 ts White pepper 1 pn Salt pastry for 2 crust pie Roll out dough thinly and cut into 2\" diameter circles with a cookie cutter. Lightly press dough circles into oiled tart shells. Prick dough with fork. Bake for 5-7 minutes at 450 degrees. Remove from oven. Set aside. Mix together remaining ingredients and spoon into tart shells, filling 1/2 inch over top of shells. Bake for 25 minutes at 375 degrees or until a toothpick inserted comes out clean.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (562, 'Appetizers', 'Crab Won Tons with Blackberry Szechuan Sauce', '-----------------------------------SAUCE----------------------------------- 1/2 c Blackberry puree 1/2 c Saki or dry sherry 1 T Cornstarch 1/2 t Salt (to taste) 1/2 t Red pepper flakes (to taste) 1/2 t Ginger, grated 1 t Lime juice 2 x Garlic cloves, minced 1 1/2 T Honey ----------------------------------FILLING---------------------------------- 3 oz Spinach, fresh 1 T Butter 4 T Onion, chopped finely 3 oz Cream cheese 2 T Lemon juice 2 T Breadcrumbs, dry 1/2 lb Crabmeat, flaked, cooked 1 ds Salt, pepper, tabasco (opt) ----------------------------------WON TONS---------------------------------- 36 x Won Ton wrappers 1 x Vegetable oil BLACKBERRY PUREE: Place 1 cup fresh or thawed whole frozen blackberries in food mill, blender, or food processor ans process until smooth. If desired, seeds may be removed by straining through a medium sieve and using a rubber spatula to press pulp through while scraping underside of sieve. Add sugar to taste. A good rule of thumb for sweetening is about 2 T sugar per cup of whole berries. SZECHUAN SAUCE: Mix all sauce ingredients in a saucepan. Bring to a boil over medium high heat. Lower heat and cook until clear and thickened. (The flavor of this sauce improves after standing overnight.) FILLING: Remove stems and wash spinach. With water still clinging to the leaves, place in a large pan over medium high heat. Cook until spinach just begins to wilt and most of water has evaporated. Empty onto cutting board and chop finely. Set aside. Melt butter in saute pan. Saute onions until transparent. Cut cream cheese into small chunks. Reduce heat to low, and add cream cheese. when cheese begins to soften, add lemon juice to blend. Remove pan from heat and stir in breadcrumbs. crab and spinach. WONTONS: Place 1 - 2 tsp. filling in each wrapper and seal according to package directions. Place single layer of wontons in hot oil (about 1/4\" in bottom of wok)and fry 2 - 3 minutes until golden brown. Drain on paper bags or paper towels, and serve immediately with blackberry sauce.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (563, 'Appetizers', 'Crab-Melt Canapes', '1/2 12-oz package salad-style im (about 1 cup) 1/4 lb Jarlsberg or swiss cheese (s 1/4 c Mayonnaise or whipped salad 1/4 t Dry mustard 30 Melba toast rounds 1/2 c Sliced pitted ripe olives Rosemary or wattercress spri Calories per serving: 50 Fat grams per serving: 3 Approx. Cook Time: Cholesterol per serving: 6 ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Chop crabmeat. In small bowl, with fork, mix crabmeat, cheese, mayonnaise, dry mustard, and 1/4 tsp. coarsely ground black pepper. Spread 1 heaping teaspoon crabmeat mixture on each Melba toast round. Place on cookie sheets; sprinkle with 1/2 teaspoon coarsely ground black pepper. If not serving right away, cover and refrigerate. ABOUT 15 MINUTES BEFORE SERVING: Preheat broiler if manuafcturer directs. Broil canapes about 3 minutes or until cheese melts. Top each canape with a slice of ripe olive. Arrange canapes and garnish on platter; serve immediately Makes 2 1/2 dozen canapes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (564, 'Appetizers', 'Crabby Mushrooms', '1 c Crab meat 1 T Bread crumbs 1 T Onions, minced 1 T Parmesan cheese, grated 1 t Salt 2 T Parsley, minced 12 ea Mushroom stems, chopped fine 12 ea Mushroom caps 1 ea Egg, beaten 1 x Louisiana hot sauce, to tast In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt, parsley, and chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps. Bake at 300 degrees until tender, 15 to 30 minutes. Serve it hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (565, 'Appetizers', 'Crabmeat Appetizer', '12 oz Cream cheese 2 ts Worcestershire sauce 1 tb Lemon juice 2 tb Mayonnaise 1/2 c Finely chopped onion Garlic salt to taste 12 oz Chili relish small can crabmeat Mix all ingredients (except chili relish and crabmeat). Spread mixture on pie plate, cover and chill overnight. Before serving, cover cheese mixture with chili relish, then drained crabmeat. Serve on Melba rounds.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (566, 'Appetizers', 'Crabmeat Custard', '4 sl Crustless bread 6 oz Pk frozen snow crab meat 1 c Grated sharp Cheddar cheese Salt and pepper 4 Eggs 3 c Milk 1/2 t Salt ds Cayenne 1. Place bread slices in the bottom of a lightly greased, shallow, 2-quart, heat-resistant, non-metallic casserole. 2. In a small bowl, combine crab meat, 1/2 cup of the cheese and salt and pepper to taste. Spread on top of bread slices. 3. In a large mixing bowl beat together eggs, milk, 1/2 teaspoon salt and cayenne. 4. Pour egg-milk mixture over crabmeat and top with remaining 1/2 cup cheese. 5. Heat, covered, in Microwave Oven 15 to 18 minutes or until custard is set.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (567, 'Appetizers', 'Crabmeat Mousse', 'Jim Vorheis 1 tb Unflavored gelatin 1/4 c Cold water 1 c Undiluted mushroom soup 8 oz Cream cheese, softened 1 c Mayonnaise 3/4 c Finely chopped celery 6 1/2 oz Can Alaskan king crab meat, -drained 1 tb Grated onion 1 1/2 ts Worcestershire sauce Soak gelatin in cold water to soften. Heat soup. Stir gelatin into hot soup, making sure it is dissolved. Add cream cheese and mayonnaise. Beat until smooth. Add celery, crabmeat, onion and Worcestershire. Pour into mold and chill. Serve with club crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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INSERT INTO `RECIPES_PRO_NEW` VALUES (568, 'Appetizers', 'Crabmeat Ravigote', '1 tb Green pepper - minced 1 tb Green onion - minced 1 tb Pimiento - minced 1 ts Lemon juice - fresh 1 ts Freshly ground black pepper 1 pn Cayenne 6 oz Crabmeat - lump, cartilage -removed Calories per serving: 78.4 Number of Servings: 2 Fat grams per serving: 1.21 Approx. Cook Time: Cholesterol per serving: 65.7 Marks: *DIRECTIONS* Combine all the vegetables and seasonings, then gently fold in the crabmeat, being careful not to break it up too much. NOTE: This is a delightful summer salad or appetizer. VARIATIONS: Artificial crabmeat can be used, as can small shrimp or crawfish tails boiled without salt. \"Louisiana Light\" by Roy F. Guste, Jr.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (569, 'Appetizers', 'Crabs Carribbean-Style', '8 tb Butter 4 Scallions chopped 1 ts To 2 ts chopped garlic 1 Hot green chili, finely -chopped and seeded (or use dried red pepper -flakes) 1 tb Curry powder 3/4 To 1 lb crab meat, shredded 2 tb Chopped fresh coriander -leaves, if possible 2 tb Finely chopped parsley Salt nd freshly ground -pepper 6 tb To 8 tb crab liquid or clam -broth 2 c Bread crumbs Melt butter in skillet; add scallions, garlic and chili peppers and cook until scallions are wilted. Add curry powder to this mixture and blend thoroughly. Add crab, coriander and parsley. Add salt, pepper and crab liquid (if more is needed, add melted butter). Blend in bread crumbs. Fill the mixture in 8 clam shells and bake at 400 degrees F about 10 minutes or until browned. Serves 8 as an appetizer or 3 to 4 as a main course. ////\\ From the hearth in Sandee\'s Kitchen...
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INSERT INTO `RECIPES_PRO_NEW` VALUES (570, 'Appetizers', 'Cranberry Cocktail Meatballs', '2 lb Chuck, ground 2 ea Eggs 1/3 c Catsup 2 T Soy sauce 1/4 t Pepper 12 oz Chili sauce 1 T Lemon juice 1 c Corn flakes, crumbs 1/3 c Parsley, fresh, minced 2 T Onion, green and minced 1 ea Garlic clove, pressed 16 oz Cranberry sauce, whole ber 1 T Brown sugar Combine first 9 ingredients ina large bowl; stir well. Shape meat mixture into 1-inch balls. Place in an ungreased 15x10x1 jellyroll pan. Bake uncovred at 500F for 8 - 10 minutes. Drain meatballs and transfer to a chafing dish, and keep warm. Combine cranberry sauce with remaining ingredients in a sauce pan. Cook over medium heat until bubbly, stirring occasionally; pour over meatballs. Serve warm. Yield: 5 dozen
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INSERT INTO `RECIPES_PRO_NEW` VALUES (571, 'Appetizers', 'Cranberry Orange Crescents', '1 cn (8oz) Pillsbury Crescent Dinner Rolls 1/3 c Finely chopped cranberries 2 T Cracker crumbs 1 t Grated orange peel 1 t Sugar Unroll dough; separate into 8 triangles. Combine remaining ingredients; spread evenly over each triangle. Roll, place and bake Crescents as directed on package label.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (572, 'Appetizers', 'Crawfish Or Shrimp Cocktail', '1/2 c Heinz chili sauce 1/2 c Catsup 1/2 c Horseradish 1 T Lea & perrins worcestershire 1/2 t Salt 1 T Lemon or lime juice 1/2 c Parsley, chopped fine 1 x Louisiana hot sauce 1 x Boiled crawfish or shrimp Combine all ingredients to make sauce. Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce. Justin Wilson\'s \"Gourmet and Gourmand Cookbook\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (573, 'Appetizers', 'Cream Cheese Apple Dip', '24 oz Cream cheese 6 tb Milk 2 1/4 c Brown sugar 3 ts Vanilla 6 Apples; sliced Blend all ingredients together. Dip sliced granny smith apples in the dip, then into crushed peanuts. Enjoy! Makes a great fruit dish for a party or buffet or you can just enjoy it at home like we do. Hope you like it!
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INSERT INTO `RECIPES_PRO_NEW` VALUES (574, 'Appetizers', 'Cream Cheese In Sour Dough', '8 oz Cream cheese 8 oz Sour cream 1 Jar Armour dry beef (chop) 4 oz Grated chedder cheese 1 Lea-Perrins Sauce sprinkle 1 Garlic to taste 1 Tabasco to taste 3 Chopped green onions 1 Round sour dough bread loft Wrap in foil 350 degrees 45 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (575, 'Appetizers', 'Cream Of Artichoke Soup', '2 tb Vegetable oil 2 md Onions, chopped 1/2 ts Rosemary 1 1/2 lb Jerusalem artichokes, washed 1 3/4 pt Water 1 tb Oatmeal 1 sm Garlic clove, crushed 2 tb Soy sauce Salt Heat oil & saute the onion & rosemary for 5 minutes. Add the artichokes & water & bring to a boil. Reduce heat, cover & simmer for 30 minutes. Blend the soup till smooth with the garlic, soy sauce & salt. Reheat to serve.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (576, 'Appetizers', 'Cream Of Crab Soup', '1 lb Crabmeat 1/4 t Celery salt 1 Chicken bouillion cube 1 c Boiling water Dash pepper 1/4 c Chopped onion 1 qt Milk 1 c Butter Chopped parsley 3 T Flour Dissolve boullion cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillion gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (577, 'Appetizers', 'Creamed Flounder Tarragon', '2 tb Butter or margarine 1/2 c Chopped onion 1/2 ts Dried tarragon leaves 8 oz Can sliced mushrooms 1 c Sour cream 2/3 c Light cream 1 1/2 ts Paprika 1 ts Salt 1 tb Flour 1/2 tb Dried parsley flakes 1 1/2 lb Flounder fillets 1. In a medium-sized, heat-resistant, non-metallic skillet. melt butter in Microwave Oven 30 seconds. Add chopped onion and heat, uncovered, in Microwave Oven 3 minutes, or until onion is soft. 2. Add tarragon leaves and mushrooms to onions and heat. covered, in Microwave Oven 3 minutes. 3. In a small bowl, combine sour cream, light cream, paprika. salt and flour. Add to onion-mushroom mixture. Heat, uncovered. 2 minutes in Microwave Oven. Stir. Heat, uncovered, an additional minute in Microwave Oven. 4. In a buttered, 3-quart, heat-resistant, non-metallic baking dish, pour half of the mushroom sauce. Arrange fillets on top. Spoon remaining mushroom sauce over fish. Sprinkle with parsley flakes. 5. Heat, uncovered, in Microwave Oven 7 minutes, or until fish flakes easily with a fork.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (578, 'Appetizers', 'Creamed Herring', '4 oz Pickled HerringIn Sour Cream 1/2 c Apple; Tart, Finely Diced 1 tb White Onion; Finely Diced 1 c Sour Cream Puree the herring (sauce and all) in a food processor or blender until smooth. Add all the other ingredients and continue to process until smooth. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Cocktail Rye Bread, Lavasch Crackers, Broccoli, Cherry Tomatoes, Zucchini
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INSERT INTO `RECIPES_PRO_NEW` VALUES (579, 'Appetizers', 'Creamed Lobster and Clams', '2 Green onions, sliced 3 tb Butter 3 tb Flour 1/2 ts Salt 1/8 ts Cayenne 1 1/2 c Half and half (Cream & milk) 3 tb Dry white wine 1/2 c Cooked lobster 1/2 c Cooked clams, minced Pastry shells 1 cn Mushrooms (4 1/2oz) drained In a saucepan, saute onion in butter until tender. Blend in flour, salt and cayenne. Add the half and half all at once. Cook, stirring constantly, until mixture is thick and bubbly. Add the wine, clams, lobster and button mushrooms. Heat through and serve in warm pastry shells.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (580, 'Appetizers', 'Creamed Mushroom Sauce', '1 c Medium White Sauce (recipe) 4 oz Sliced mushrooms, drained 1. Prepare Medium White Sauce according to recipe. 2. Add mushrooms during the last 1 1/2 minutes of heating. Makes 1 1/4 cups
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INSERT INTO `RECIPES_PRO_NEW` VALUES (581, 'Appetizers', 'Creamed Scallops In Wine Sauce (Coquilies St. Jacques)', '1/2 lb Frozen scallops 1 tb Butter or margarine 1 tb Finely chopped onion 1 1/2 ts Lemon juice 1/4 ts Salt Few leaves dried marjoram, -crushed ds Paprika 6 tb White wine 4 oz Can mushroom stems & pieces, -drained 3 tb Butter or margarine 2 tb Flour 1/2 c Heavy cream 1 ts Finely chopped parsley 1. If scallops are frozen, partially defrost according to package directions. 2. In a deep, 1 1/2-quart,heat-resistant, non-metallic casserole place the 1 tablespoon butter or margarine and onion. Heat, uncovered. in Microwave Oven 1 minute or until onion is tender. 3. Add scallops. lemon juice, salt, marjoram, paprika and wine. Stir to combine. Heat. covered, in Microwave Oven 3 minutes. 4. Add mushrooms and heat. covered. in Microwave Oven 1 minute or until scallops are tender. Do not overcook scallops as they will become tough. 5. Drain liquid and reserve. Set scallops and liquid aside. 6. Melt the 3 tablespoons of butter or margarine in a small heat- resistant. non-metallic bowl in Microwave Oven 30 seconds. Blend in flour. 7. Gradually stir in reserved scallop liquid and cream. 8. Heat, uncovered in Microwave Oven 2 minutes or until thickened and smooth. Stir in parsley. 9. Combine reserved scallop mixture and sauce. Spoon mixture into 4 serving shells or small non-metallic ramekins. 10. Heat, uncovered, in Microwave Oven 3 minutes. If browning is desired, place under broiler of conventional oven several minutes or until lightly browned.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (582, 'Appetizers', 'Creamed Spinach Iii', '1/4 c Butter or margarine 1/2 c Finely chopped onion 20 oz Frozen chopped spinach 1/2 t Salt 1/8 t Pepper 1/4 t Nutmeg 6 oz Cream cheese, at room temp. Milk (optional) 1. In a small heat-resistant, non-metallic bowl melt butter in Microwave Oven 30 seconds. 2. Add onions and heat, uncovered, in Microwave Oven 4 minutes or until onion is lightly browned. Stir occasionally. 3. Cook spinach. Drain well. 4. Combine browned onion, spinach, salt, pepper, nutmeg and cream cheese in a shallow, 1 1/2-quart, heat-resistant, non-metallic casserole. If desired, add milk to make a thinner mixture. 5. Heat, uncovered, in Microwave Oven 5 to 6 minutes or until heated through.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (583, 'Appetizers', 'Creamed Sweetbreads', '1 Pair of sweetbreads 1 c Milk 1 c White sauce 3 Eggs (hard cooked) 2 tb Butter Patty or tart shells Soak the sweetbreads in cold water; drain and cover with the milk, bring to boiling point and simmer for 25 minutes. Cool, remove membrane and cut in small neat cubes. Make one cup of \"whit');
INSERT INTO `RECIPES_PRO_NEW` VALUES (584, 'Appetizers', 'Creamy Avocado with Bacon Dip', ' 1 ea Ripe Avocado 1 t Lemon Juice 1/2 c Sour Cream 2 tb Bacon; Crumbled, 2 strips,OR 2 tb Imitation Bacon Bits 1/4 t Onion Powder 1/4 t Hot Sauce 2 tb Cucumber; Finely Diced Pit, peel, and mash the avocado with a fork. Blend in the lemon juice, blending well and then add the sour cream, blending well. Mix in all the rest of the ingredients, blending well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Green Bell Pepper, Bok Choy, Celery, Pita Bread, Radishes, Aged Cheddar Cheese, Cheese Crackers
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INSERT INTO `RECIPES_PRO_NEW` VALUES (585, 'Appetizers', 'Creamy Cheese Fondue', '4 c AMERICAN CHEESE,SHEDDED 16OZ 1 tb ALL-PURPOSE FLOUR 2 tb GREEN PEPPER,FINELY CHOPPED 1 tb BUTTER 1 1/4 c DRY WHITE WINE 6 oz CREAM CHEESE WITH CHIVES 1 ts PREPARED MUSTARD 1 pk BREADSTICKS/FRENCH BREAD COMBINE SHREEDE CHEESE AND FLOUR; SET ASIDE. IN A SAUCEPAN COOK GREEN PEPPER IN BUTTER TILL TENDER BUT NOT BROWN. STIR IN WINE; HEAT SLOWLY JUST TILL BUBBLING. GRADUALLY ADD SHREDDED CHEESE, STIRRING CONSTANTLY, UNTIL SMOOTH AND BUBBLY. STIR IN CREAM CHEESE AND MUSTARD; COOK AND STIR OVER LOW HEAT TILL SMOOTH. TRANSFER CHEESE MIXTURE TO FONDUE POT.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (586, 'Appetizers', 'Creamy Chicken Roll-Ups', '3 oz Cream cheese 1 cn Chopped olives 1 Onion 1 c Cheddar cheese (grated) 4 oz Sour cream 4 Thighs(cooked/boned) Butter (melted) Parmesan Cheese 2 cn Crescent rolls Mix everything together in food processor until well mixed and pasty. Take crescent rools, seperate & roll out thin. Place 2T in center of each roll and roll up. Brush with melted butter. Sprinkle with parmesan cheese. Bake at 350 for 25 min. May use as appetizer or have several for \"finger-food\" dinner.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (587, 'Appetizers', 'Creamy Dijon Topped Potatoes', '1 pk Cream cheese (8 oz); -softened 1/4 c Dijon Mustard 1 ts Dried basil 1/3 c Black olives; finely chopped 1/4 c Scallions; finely chopped 1/4 c Red Pepper; finely chopped 18 sm Red skin potatoes; roasted -and cut in half lengthwise Scallion tips for garnish In medium bowl with electric mixer at medium speed, beat cream cheese, mustard and basil until smooth. Stir in olives, scallions and red pepper. To serve, pipe or spoon 1 tbs. mixture onto each potato half. Garnish with scallion tips and serve. Makes 3 dozen appetizers Source: Reader\'s Digest, April 1993
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INSERT INTO `RECIPES_PRO_NEW` VALUES (588, 'Appetizers', 'Creamy Mushroom Soup (Atlas)', '3 tb Margarine 1 c Chopped onions 2 md Potatoes, peeled & diced 2 lg Celery stalks, diced 2 Garlic cloves, minced 6 c Water 2 Vegetable bouillon cubes 1/2 ts Mustard, basil & thyme 1/4 c Dry white wine, optional 12 oz White mushrooms, sliced 6 oz Shiitake, fresh or other -- fresh wild mushrooms 2 c Cooked navy beans Pepper to taste 1/4 c Fresh minced parsley Heat 2 tb margarine in a soup pot. Add onions & saute over moderate heat till golden. Add next 5 ingredients & bring to a boil. Add seasonings & wine; cover & simmer over moderate heat for 15 minutes. Add half the sliced white mushrooms & simer 10 minutes. Remove soup from heat & let stand for a few minutes. Wipe shiitake, remove & discard stems, slice caps. Heat remaining margarine in skillet, saute remaining white mushrooms & shiitakes,covered, for 10 minutes. Add beans to soup & puree in batches. Return to soup pot & stir in the sauteed mushrooms. Grind in pepper. Before serving, simmer for 10 minutes. Adjust consistency if too thick. Sprinkle each serving with minced parsley. Nava Atlas, \"Vegetarian Celebrations\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (589, 'Appetizers', 'Creamy Purple Onion and Basil Dip', '1 c Cream Cheese; Softened 1/4 c Fresh Basil; Chopped, OR 4 t Dried Basil; Crushed 1 c Sour Cream 1/4 c Carrot; Shredded 1/4 c Purple Onion; Chopped 1/4 t Salt 1/4 t Black Pepper Beat the cream cheese to a smooth consistency, gradually adding the basil. Blend in the sour cream and add the remaining ingredients, blending well. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Unsalted Potato Chips, Water Crackers, Green Bell Peppers, Mushrooms, Brussels Sprouts, Fennel, Smoked Deli Meats
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INSERT INTO `RECIPES_PRO_NEW` VALUES (590, 'Appetizers', 'Creamy Seafood Pasta Salad', '| Ingredients | | | 12 | ounces | shell pasta, medium | | | 1 | pound | mixed seafood, (scallops, squid Shrimp, and/or firm white fish fillets) cut into 2 inch pieces | | | 1 1/2 | cup | red bell peppers, sweet diced | | | 1 | cup | green bell peppers, sweet diced | | | 3/4 | cup | red onions, diced | | | 3/4 | cup | carrots, thinkly sliced | | | 1/2 | cup | green onions, chopped | | | | | ---DRESSING--- | | | 1 | cup | yogurt, 2% | | | 1/3 | cup | mayonnaise, light | | | 1/2 | cup | fresh dill, chopped or 1 1/2 tablespoons dried dillweed | | | 2 | tablespoons | lemon juice | | | 2 | teaspoons | garlic, crushed | | | 1 | teaspoon | dijon mustard | | | | | | | | | | |
Directions:
| 1. Cook pasta in boiling water according to package instructions or until firm to the bite. Rinse with cold water. Drain and place in serving bowl.
2. In medium nonstick skillet sprayed with vegetable spray, saute seafood just untill cooked, approximately 3 minutes. Set aside.
3. Add red and green peppers, onions, carrots and green onions to pasta. Add seafood.
4. Make the dressing: In small bowl combine yogurt, mayonnaise, dill, lemon juice, garlic and mustard. Pour over pasta. Toss and chill.
TIPS: firm fish filets can be used with or instead of mxed seafood. Be careful not to over cook.
Grilled fish instead of sauteed makes an excellent variation.
Make ahead: Pasta salad and dressing can be prepared early in day. Do not toss untill ready to serve.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (591, 'Appetizers', 'Creamy Smoked Salmon and Dill Tart', '5 Sheet phyllo - thawed 3 tb Unsalted butter - melted 4 lg Egg yolks 1 tb Dijon mustard - PLUS 1 -teaspoon 3 lg Eggs 1 c Half and half 1 c Whipping cream 6 oz Smoked salmon - chopped 4 Green onions - chopped 1/4 c Dill - fresh, chopped OR 1 -T. dried dillweed Dill sprigs Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Generously butter 9-1/2-inch diameter deep-dish pie plate. Place 1 phyllo sheet on work surface (cover remaining pieces with plastic wrap, then with clean damp towel). Brush phyllo sheet with butter and fold in half lengthwise. Brush folded surface with butter. Cut in half crosswise. Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering bottom and letting pastry overhang 1 section of edge by 1/2-inch. Brush top of phyllo in pie plate with butter. Place second phyllo rectangle in pie plate, covering bottom and letting pastry overhang another section of edge by 1/2-inch; brush with butter. Repeat process with remaining 4 phyllo sheets, making certain entire surface of edge is covered to form crust. Fold overhang under to form crust edge flush with edge of pie plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Cover and refrigerate.) Preheat oven to 350F. Whisk yolks and mustard in medium bowl to blend. Beat in eggs, half and half, cream, salmon, onions and chopped dill. Season to taste with salt and pepper. Pour into prepared crust. Bake until center is set, about 50 minutes. Transfer to rack. Cool. Garnish with dill sprigs and serve slightly warm or at room temperature. NOTE: Purchased phyllo pastry is used here instead of a regular pie crust for quick and easy assembly. This tart is best when served at room temperature. Recipe from Bon Appetit, April, 1991.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (592, 'Appetizers', 'Creamy Trout Mousse', '2 Trouts (6 oz ea. cleaned) * 1 Whole egg 1 Egg white 1/4 pt Olive or sunflower oil 5 tb Creamy yoghurt 1 ts Dijon mustard 1 1/4 ts Gelatine powder (or more) Fresh parsley & tarragon 1/2 Cucumber Caster sugar Tarragon vinegar *Note: In lieu of fresh trout, 1/2 lb cooked and flaked fish may be used. Serves 6 as an appetizer, or 3 as a light lunch. If using fresh trout, poach them in the oven at 350 F (180 C) gas mark 4 for 30 minutes, then cool, skin, bone and flake - there should be about 8 ounces of cooked flesh. Separate the egg and use the yolk to make mayonnaise: season it with salt and pepper, gradually beat in the oil, then 1 teaspoon or so of vinegar to thin and flavour the sauce. Put the prepared fish into a food processor. Add the mustard, yoghurt and 1 heaped teaspoon each fresh chopped tarragon and parsley, and whizz to a perfectly smooth puree. Soak the gelatine (more may be necessary in hot weather) in 3 tablespoons cold water, let it soften and swell, then dissolve over low heat. Cool for a minute or two before adding the liquid gelatine to the fish puree: pour it on in a thin stream while the machine is running. Carefully and gradually beat the fish puree into the mayonnaise. Quickly whisk the egg whites to snowy peaks and fold them into the fish puree. Taste and adjust the seasoning. Divide the mixture between 6 ramekins or 3 small souffle dishes. Cover and chill for 2-3 hours until set to a soft cream. Seed the cucumber but do not peel. Chop it finely, sprinkle it with 1/4 teaspoon each salt and caster sugar and 1/2 teaspoon tarragon vinegar, and set aside for a couple of hours to draw out some of the cucumber juices. Drain and pat dry. Top each mousse immediately before serving with a small spoonful of the cucumber - a good crunchy contrast to the soft textured mousse - and garnish with a tarragon leaf. Oatcakes that have been gently warmed in the oven go well with this dish. Source: Philippa Davenport in \"Country Living\" (British), June 1987. Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (593, 'Appetizers', 'Creme Constance', '1 1/2 oz Butter 1 1/2 oz Onion; finely chopped 1 ts Curry powder 1/2 oz Flour 15 fl Milk 15 fl Chicken stock 5 tb Coconut milk Salt & pepper ---------------------------------TO FINISH--------------------------------- 4 tb Cream 4 sl Lemon \"Despite the simplicity of this recipe, it is delightful and subtle, although this depends very much upon the quality of the basic ingredients used.\" IMH Melt butter, and soften the very finely chopped onion over gentle heat. When tender, but not browned, add curry powder (which should be of good quality, and ideally home made) and continue cooking 1-2 mins. Stir in flour and cook to make a roux for a further minute or so. : Remove from heat and when slightly cooled, gradually stir in stock and milk. Return to heat and stir while bringing to the boil. When boiling, reduce heat and simmer gently 15 minutes or so. Add coconut milk (or creamed coconut if the milk is unavailable) and stir to incorporate. Strain, correct seasoning and reheat. Serve with a little cream marbled on the surface, and a slice of lemon. MMed IMH Georges\' Home BBS 2:323/4.4
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INSERT INTO `RECIPES_PRO_NEW` VALUES (594, 'Appetizers', 'Creole Chicken Wings with Peach Mustard Sauce', '3 lb Chicken Wings 4 Cloves Garlic, Minced 2 ts Dry Mustard 2 ts Paprika 1 ts Dried Thyme 1 ts Granulated Sugar 1 ts Cayenne Pepper 1/2 ts Salt 1/2 ts Black Pepper 1/4 c Lemon Juice ----------------------------PEACH MUSTARD SAUCE---------------------------- 1/2 c Peach Jam 1 tb Dijon Mustard 2 ts Pimiento, diced 1 ts Cider Vinegar Cut tips off wings; reserve for stock. In small bowl, stir together garlic, mustard, paprika, thyme, sugar, cayenne, salt and black pepper; blend in lemon juice to make paste. Using pastry brush, brush paste over wings. Arrange wings, meaty side down, on lightly greased foil-lined baking sheets. Let stand for 30 minutes at room temperature. Bake in 475F oven for 15 minutes; turn wings over and bake for 15 to 20 minutes or until brown, crisp and no longer pink inside. Peach Mustard Sauce: In saucepan, melt jam over low heat; stir in mustard, pimiento and vinegar. Serve separately for dipping. (Makes 4 main-course or 8 appetizer servings)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (595, 'Appetizers', 'Creole Gumbo Pot', '1 sm Eggplant 2 ts Salt 3 tb Olive oil 1 lg Onion, chopped 1 Red pepper, seeded, diced 1 Garlic clove, crushed 2 ts Paprika 1/2 ts Hot chili powder 4 oz Fresh okra 3/4 c Frozen corn, thawed 2 c Boiling chicken stock 1 cn Tomatoes in tomato juice -(8 oz) 2 tb Long grain white rice 8 oz Peeled cooked medium-size -shrimp, thawed if frozen Salt to taste Fresh ground pepper to taste Fresh dill sprigs (opt) Trim stalk end from eggplant. Cut in 1/2\" pieces and place in a colander. Sprinkle with 2 teaspoons salt; let stand 30 minutes. Rinse under cold water and drain well. Heat olive oil in a saucepan. Add eggplant, onion, red pepper and garlic and fry over low heat 5 minutes, stirring frequently. Stir in paprika and chili powder and cook gently 2 minutes. Trim stalk ends from okra and discard. Cut okra in quarters. Add okra, corn, chicken stock and tomatoes to eggplant mixture. Break up tomatoes with a spoon. Stir in rice, cover and simmer gently 25 minutes or until vegetables and rice are tender. Add shrimp to mixture and heat through 5 minutes, stirring ocasionally. Season with salt and pepper. Garnish with dill sprigs, if desired. VARIATION: Stir in 2/3 cup half-and-half and heat through just before serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (596, 'Appetizers', 'Creole Lentil Soup', '1 c Lentils 2 qt Boiling water 1 1/2 ts Salt 1 ea Onion, chopped 1 ea Celery stalk, chopped 1 sm Green bell pepper, chopped 1 sm Red bell pepper, chopped 3 tb Vegetable oil 1 ts Vegetable broth powder 1 ts Brown sugar 1 ea Bay leaf 4 tb Tomato paste 2 tb All purpose flour Pepper Douse the lentils in the boiling water, add the salt & let them stand, covered, for an hour. Heat the oil in a pot and add to the vegetable broth powder. Add the diced vegetables, brown sugar, and a bay leaf, and saute for a few minutes before adding it all to the lentils. Cook over a low heat for about 1 1/2 hours. Mix together the flour and the or tomato puree. Add a little of the hot soup, stirring well, then return it all to the pot. Grind in some black pepper, heat through, and serve.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (597, 'Appetizers', 'Creole Mushrooms', '1/4 c Red wine 2 Garlic cloves, minced 1 ts Oregano 1 md Onion, diced 1 Green bell pepper, diced 1 Jalapeno pepper, chopped 1 md Tomato, diced 1/2 lb Whole button mushrooms 1 tb Tomato paste Simmer the garlic, oregano & onion in the wine for 5 minutes. Add diced bell pepper & the jalapeno pepper. Cook, stirring frequently, for 2 minutes. Add tomatoes & cook for another 5 minutes. Finally add the mushrooms & the tomato paste. Cook until the sauce is thickened. Serve hot. Posted by Mark Satterly in Intercook
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INSERT INTO `RECIPES_PRO_NEW` VALUES (598, 'Appetizers', 'Crisp Asparagus In Oyster Sauce', '6 c Chicken broth, clear or -2 chicken bullion cubes -disolved in 6 c water 2 T Oil 1 lb Asparagus; break off tough -ends 2 T Rendered chicken/duck fat 2 t Seasame seed oil -------------------------SAUCE MIXTURE (MIX IN BOWL------------------------- 3 1/2 T Oyster-flavored sauce 1 T Water 1 T Pale dry sherry 1. Bring chicken broth to a rapid boil. Add oil and asparagus. Cook in broth for about 2 minutes. Turn off heat. Let asparagus remain in the broth while you prepare the sauce. 2. Heat chicken or duck fat in a small saucepan. Stir in sauce mixture and cook over low heat until it foams. Add sesame seed oil. Turn off heat. 3. Drain asparagus and arrange on a serving platter. Pour sauce over asparagus. Serve hot. NOTE: Asparagus may be cut into 1 1/2\"to 2\" lengths.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (599, 'Appetizers', 'Crisp Cooked Vegetable Appetizer', '4 sm Green bell peppers, grilled, -- skinned & rinsed 4 ea Tomatoes, skinned & seeded 1/2 lg Spanish onion 2 sm Eggplants, trimmed 4 sm Zucchini, trimmed Olive oil 2 ea Garlic cloves, chopped 2 ts Sweet red pepper Salt & black pepper 2 sm Hot red peppers, sliced ----------------------------------TO SERVE---------------------------------- Olive oil Lemon juice Lettuce leaves 2 tb Italian parsley, chopped Seed & core the peppers. Cut peppers, tomatoes & onions into cubes. Cut eggplants & zucchini into 1/2\" cubes. Wash, drain & saute in 6 tb olive oil along with the garlic, sweet pepper, salt & black pepper, until slightly softened. Add green peppers & onion & a little more oil if necesary & stir & cook over a low heat until the vegetables are tender but crisp. Add tomatoes hot peppers, toss once & remove pan from heat. Let cool. Sprinkle with olive oil & lemon juice & pile high on the lettuce leaves. Sprinkle each portion with parsley & serve.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (600, 'Appetizers', 'Crisp German Meatballs', '1/2 lb Grd pork sausage 1/4 c Onion, chopped 1 cn 16 0z saurkraut, drain -& chopped 2 tb Breadcrumbs,dry & fine 1 pk Cream cheese, soften 2 tb Parsley 1 ts Prepared mustard 1/4 ts Garlic salt 1/8 ts Pepper 1 c Mayo 1/4 c Prepared mustard 2 x Eggs 1/4 c Milk 1/2 c Flour 1 c Breadcrumbs, fine Veg. oil Combine sausage & onion in a lg pan; cook til sausage is browned, stirring for it to crumble. Drain well. Stir in kraut & 2 T breadcrumbs. Combine c. cheese & next 4 ingredients in lg bowl; add sausage mixture, stirring well. Cover & let stand for 2 hrs. Combine mayo & mustard; set aside. Combine eggs & milk in sm bowl; set aside. Shape sausage mixture into 3/4\" balls; roll in flour. Dip each ball in reserved egg mixture;roll balls in 1 c breadcrumbs. Pour oil to a depth os 2\" into d, oven; heat to 375 deg. Fry, a few at a time, 2 min or til golden brown. Drain on paper towel. Serve with mayo mixture. Yields 5 doz
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INSERT INTO `RECIPES_PRO_NEW` VALUES (601, 'Appetizers', 'Crisp Split Peas', '1 c Yellow split peas 2 ts Baking soda Vegetable oil -- for deep-frying 1/2 ts Chili powder 1/2 ts Ground coriander 1 pn Ground cinnamon 1 pn Ground cloves 1 ts Salt Rinse and sort the peas, then place in a large bowl and add enough cold water to cover. Stir in baking soda. Let soak overnight. Drain peas, rinse several times in cold water and drain thoroughly. Let stand at least 30 minutes, then spread out on paper towels and let dry thoroughly. In a deep, heavy saucepan, heat about 2 inches of oil to 350 F (180 C) or until a 1-inch bread cube turns golden brown in about 65 seconds. Add peas, a portion at a time, and cook until golden. (Be careful when cooking peas; even when completely dry, they often cause oil to bubble to top of pan.) Remove peas from hot oil with a slotted spoon and drain on paper towels. Turn cooked peas into a small bowl. Sprinkle with chili powder, coriander, cinnamon, cloves and salt; mix to coat peas with spice mixture. Cool completely; store in an airtight container until ready to serve. Makes about 1-3/4 cups. Source: The Book of Appetizers by June Budgen (HP Books/Price Stern Sloan) Typographical errors courtesy of: Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (602, 'Appetizers', 'Crisp-Fried Pasta Nibbles', 'Pasta, in desired shapes Oil for deep frying Garlic salt * *Note: Another seasoned salt may be used instead of garlic salt. Cook pasta in boiling salted water until almost tender. Drain and pat dry on paper towels. Heat oil in deep saute pan or heavy skillet to 375F. Add pasta, a few pieces at a time, to hot oil and fry until lightly browned and crisp. Drain on paper towels and sprinkle with garlic salt. Serve immediately, or cool then store in airtight container. Makes 12 servings per pound of pasta
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INSERT INTO `RECIPES_PRO_NEW` VALUES (603, 'Appetizers', 'Crispy Bean Curd Cubes with Peanut Dipping Sauce', '3/4 lb Bean curd (tofu) - cut into 1-inch cubes 1 1/4 c Peanut oil; for deep-frying -----------------------------------SAUCE----------------------------------- 1 oz Roasted peanuts 1 tb Sugar 2 tb Water 2 ts Chinese white rice vinegar -OR- cider vinegar 1 tb Finely chopped cilantro 1/2 ts Salt 1/2 ts Chili oil Combine the sauce ingredients together in a small bowl and set aside. Heat the 1 1/4 cups oil in a deep-fat fryer or a large wok until it almost smokes. Deep-fry the bean curd cubes in two batches. When each batch of bean curd cubes is lightly browned, remove and drain well on paper towel. Arrange the bean curd cubes on a platter and serve the peanut sauce separately as a dipping sauce. Source: Asian Vegetaraian Feast - by Ken Hom
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INSERT INTO `RECIPES_PRO_NEW` VALUES (604, 'Appetizers', 'Crispy Chicken Nuggets', '--------------------------------INGREDIENTS-------------------------------- Vegetable oil for frying 1/2 c Milk 1/4 c Flour 1/4 c Grated Parmesan cheese 1 ts Paprika 1/2 ts Oregano 1/4 ts Dry mustard 2 1/2 lb Chicken breasts, skinless -boneless, 1 inch pieces 1. In a large frying pan or deep fat fryer, heat 1 inch of oil to 350F. 2. Meanwhile, put milk in a bowl. In a paper bag, mix together flour, parmesan cheese, paprika, oregano, and mustard. First dip chicken pieces in milk, then place about a dozen pieces of chicken at a time in a gab and shake to coat. 3. Fry chicken in hot oil in batches without crowding, turning occasionally for about 5 minutes, until crisp and golden brown. Drain on paper towels. Serve hot. From: 365 Ways to Cook Chicken
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INSERT INTO `RECIPES_PRO_NEW` VALUES (605, 'Appetizers', 'Crispy Meat and Seafood Roll', '--------------------------BASKET GARNISH (OPTIONAL-------------------------- 1 ts Sesame oil 6 sm Crabs 150 g Potato Cornstarch Cooking oil ----------------------------------FILLING---------------------------------- 100 g Shelled prawns 100 g Raw chicken meat 100 g Water chestnuts (or canned -water chestnuts, or celery) 100 g Soaked sea cucumber -(optional) 100 g Mushrooms -----------------------------SEASONING MIXTURE----------------------------- 1 tb Chinese yellow wine (or -sherry) 1 tb Cornflour 1 ts Sesame oil 1/4 ts Salt 1/4 ts Sugar ------------------------------------LEGS------------------------------------ 50 g Bamboo shoots (or carrots) 300 g Pork caul lining (or bean -curd skin, or edible rice -paper) 100 g Chinese cured ham 10 g Coriander (12 sprigs) ----------------------------------COATING---------------------------------- 4 Egg whites 1 tb Cornflour 2 tb Water --------------------------------SWEET SAUCE-------------------------------- 1 tb Hoisin (barbecue) sauce 1/2 c Water Here\'s another of the Winners series. This one might be a bit time consuming, buy there aren\'t any really exotic ingredients and, unless you get into garnishing it the way it shows in the book, not too much hassle. These are \"mock\" chicken legs++a minced mixture of meat and seafood rolled up and deep fried. I\'d use the rice paper option for wrappers as they are readily available, at least around here. The basket garnish is an incredibly fussy little number actually woven from strips of potatoes. I\'d use the two seive potato nest trick for that part if I bothered at all. The small crabs that go into the basket really are small crabs++ about two inches across the shell. They look neat, but add nothing to the dish aside from that. Establishment. Bui Hang Village Restaurant hotel Miramar) UG/F., Princess Wing, Hotel Miramar, 130 Nathan Road, @Tsimshatsui, Kowloon. Chinese Cuisine Practical Class Platinum Award - Meat \"South of the Yangtse River Crispy Leg\" sounds prosaic in English, but to a Chinese the geographic description has many happy associations++ scenic beauty, ancient traditions, a land where poets found peace. The promise of crispy legs in the dish evokes the image of Cantonese favorite - crispy chicken drumsticks yet the diner senses that there is a surprise treat in the dish. 1. Optional basket garnish: Steam crabs and put aside. Form potatoes into basket shapes. This can be done by peeling them into long strips, which are then interwoven\', and sealed with cornstarch paste. Deep-fry baskets over medium flame until golden. 2. Slice all filling ingredients at an angle, and cut into dia- mond shapes (which creates a better texture). Season with seasoning mixture. 3. Slice bamboo shoots into 12 strips each 5 cms long and 0.5 cms wide. 4. Divide pork caul lining into 12 triangular pieces (large enough to wrap \"legs\"). Cut ham into 24 strips. On to each pork caul lining lay one sprig of coriander, 2 strips of ham, and 1/12 of the diamond-cut filling ingredients. Place one strip of bamboo shoot on top, with half of it left outside wrapping. Fold and mould each filled pork caul lining into leg shape. 5. Mix coating ingredients with 2 tbs water, and coat each \"leg\" with the paste. 6. Mix Hoisin sauce with water, and simmer till thickened. To cook Carefully slide \"legs\" into medium-hot oil (sufficient to deep-fry all twelve at same time), with folded \"leg\" ends facing centre of wok. Deep-fry for 3 minutes, then increase heat a little and continue deep- frying for a further 3 minutes. To present 1. Lay \"legs\" on a paper doily in serving dish, arranging the potato baskets and crabs as a central garnish. 2. Serve the Hoisin sauce mixture on the side. From \"Champion Recipes of the 1986 Hong Kong Food Festival\". Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg; October 27 1992.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (606, 'Appetizers', 'Crispy Wontons', '3/4 lb Ground Pork 8 Chopped Water Chestnuts 1/4 c Chopped Green Onions & Tops 1 tb Soy Sauce 1/2 ts Salt 1 ts Cornstarch 1/2 ts Grated Fresh Ginger Root 1 lb Wonton Skins Vegetable Oil For Frying Catsup Hot Mustard Sweet & Sour Sauce Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger iin medium bowl; mix well. Place 1/2 teaspoon pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten one corner with water. Overlap opposite corner over moistened corner; press firmly. Heat oil in wok or large saucepan over medium-high heat to 375oF. Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown and crispy. Drain on paper towels. Serve warm with catsup and hot mustard or sweet & sour sauce, as desired. Typed by Syd Bigger.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (607, 'Appetizers', 'Crockpot Little Smokies', '| Ingredients | | | 2 | pk | cocktail wieners | | | 1 | each | medium bottle chili sauce | | | 1 | each | medium jar grape jelly | | | | | |
Directions:
| Combine in crockpot and cook on low 6 to 8 hours.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (608, 'Appetizers', 'Crockpot Meatballs', '| Ingredients | | | 2 | pound | hamburger | | | 1 | cup | breadcrumbs | | | 1 | each | egg | | | 1 | | parmesan cheese, grated | | | 1 | | parsley and oregano | | | 1 | | onion and garlic powder | | | 1 | | milk | | | 1 | cn | beer | | | 1 | pk | ketchup, regular size | | | | | |
Directions:
| Mix hamburg, breadcrumbs, egg, seasonings and milk together. Make small meatballs. Mix ketchup and beer in the crockpot and start to heat. You can put the raw meatballs into the sauce and simmer for several hours. You can bake the meatballs first to get out most of the grease.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (609, 'Appetizers', 'Crockpot Refried Bean Dip', '| Ingredients | | | 20 | oz | can refried beans | | | 1/4 | teaspoon | salt | | | 1 | cup | cheddar cheese, shredded | | | 2 | tablespoon | bottled taco sauce | | | 1/2 | cup | green onions, chopped | | | 1 | | tortilla chips | | | | | |
Directions:
| In crockpot combine beans with cheese, onions, salt, and taco sauce. Cover and cook on low for 2 to 2-1/2 hours. Serve hot from the pot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (610, 'Appetizers', 'Crostini Ai Pepperoni Arrostiti (Crostini with Sweet Pepp', '3 ea Red bell peppers 3 tb Olive oil 1 1/2 ea Garlic cloves, minced Salt & pepper 3 tb Parsley, chopped 6 sl Crostini, cut 1/2\" thick & -- grilled Roast, seed & slice the peppers. Warm the olive oil in a large saute pan. Add the sliced peppers & garlic & cook over low heat for 5 to 10 minutes, being careful not to let the garlic burn. Add the salt, pepper & parsley & cook for another 2 minutes. Either ladle the mixture onto the grilled bread or puree the mixture & spoon over the crostini.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (611, 'Appetizers', 'Crostini Alla Porcini', '1 oz Imported dried porcini -mushrooms 3 tb Good olive oil 1 tb Unsalted butter 1/2 lb Fresh shitake or -chanterelle mushrooms, -sliced (or white button, -or a mixture) 1/4 c Heavy cream 2 tb Minced fresh parsley 3 tb Fresh grated Asiago or -Parmesan cheese 8 lg Or 16 small slices Italian -bread, lightly toasted Soak porcini in 1 cup very hot water for 20 minutes. Drain and dice, removing any hard stem pieces. (Strain and save the liquid to use in soup.) Heat oil and butter in a large skillet until butter foams. Add mushrooms and cook until lightly golden. Add garlic and cook and stir for one minute. Add cream and cook until slightly thickened, about 5 minutes. Add parsley and stir briefly. Season to taste with salt and a couple of grinds of black pepper. Cool slightly (can be made ahead) and mound on toasts. Sprinkle with cheese and run under a preheated broiler until cheese is melted and all is bubbly and beginning to brown. Serve immediately.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (612, 'Appetizers', 'Crostini Di Lenticchie', '2 tb Good olive oil 1 md Onion, chopped 2 Ribs celery, chopped 1 sm Carrot, grated 1 Clove garlic, minced 1/2 Red bell pepper, chopped 1 1/2 c Lentils 3 1/2 c Chicken broth 1/4 ts Crumbled basil 1 ts Salt 1/2 ts Black pepper 1 sm Bay leaf Toasted Italian bread Grated Fontina cheese In a large sauce pan heat oil and saute chopped veggies until lightly browned, about 7 minutes. Add lentils and broth and bring to a boil. Reduce heat and add basil, salt, pepper and bay leaf. Simmer until lentils are very soft, about 50 minutes. Remove the bay leaf and puree in a food processor until very smooth. Let cool to room temp. Mound on lightly toasted Italian bread and sprinkle with Fontina (if you want a little color, a strip of roasted red pepper looks good). Run under a preheated broiler until cheese is melted and bubbly. The lentil puree keeps well, bring to room temp if refrigerated.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (613, 'Appetizers', 'Crostini Di Polenta Ai Funghi (Polenta Crostini & Mushroo', '1 oz Dried porcini mushrooms 4 tb Olive oil 1 lg Red onion, finely minced 1 lb Fresh brown mushrooms, -- cleaned & sliced 3 sm Ripe plum tomatoes, chopped 1 tb Parsley Salt & pepper ----------------------------------POLENTA---------------------------------- 6 c Water 2 1/2 ts Salt 2 c Cornmeal, finely ground Olive oil Soak the porcini mushrooms in warm water to cover for at least 45 minutes. Carefully remove from liquid & rinse well under cold water. Chop roughly & pat dry. Heat olive oil in a heavy saute pot & saute onion until it is translucent & soft. Add the garlic & all the mushrooms. Reduce heat to low & cook, stirring intermittently, for 20 to 25 minutes, until tender. Add the tomatoes, parsley, salt & pepper & cook for another 5 minutes. POLENTA: Bring the salted water to vigorous boil in a large pot. Reduce heat to low & slowly sprinkle in the cornmeal in a thin stream, first whisking it in & then stirring constantly being careful to eliminate any lumps. Keep the water at a steady simmer & stir frequently. When it comes away from the side of the pot, after 20 or 25 minutes, then it is cooked. Check for salt. Allow to cool by pouring onto a baking sheet & patting until it is as smooth as possible. Cut the polnta into slices that are 2\" wide & 3\" to 4\" long. Brush lightly with the olive oil. Broil until they are firm & lightly crisp on both sides. Place a spoonful of the hot mushroom sauce on the top of each crostini & serve. Can be served as an appetizer, as an antipasto, as a side dish or as a main dish.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (614, 'Appetizers', 'Crostini Di Polenta Alla Pizzaiola (Polenta & Tomato Sauc', '4 tb Olive oil 2 ea Garlic cloves 6 ea Ripe tomatoes, seeded, -- finely chopped & drained Salt & pepper 1 1/2 tb Parsley Polenta, prepared as above Olive oil Warm the olive oil in a medium sized skillet over low heat & saute the garlic gently, just until it begins to take on colour. Add the tomatoes, salt & pepper & cook uncovered for 10 minutes, or until the tomatoes lose their juices. Stir in the parsley. Preheat the broiler. Cut the cooked polenta into 2\" squares & brush them with a light wash of oil. Broil until they are firm & lightly crisp with a bit of a crust on the first side. Turn the squares over & spread with the tomato mixture. Broil for 5 to 7 minutes & serve immediately.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (615, 'Appetizers', 'Croutes Au Fromage', '1 1/2 c Flour 1/2 ts Salt 1/8 ts Cayenne pepper 6 tb Unsalted butter, cut into bi -s 1 c Sharp cheddar cheese, coarse -y grated 3 tb Heavy cream 1 lg Egg, beaten lightly 1 1/2 c Swiss cheese, finely shredde 3 tb Butter, softened Into a bowl, sift together the flour, salt, and cayenne. Blend in the butter and Cheddar cheese. Stir in the cream, stirring until the mixture forms dough. Chill, wrapped in wax paper, for 2 hours. Roll out dough 1/16-inch thick on a lightly floured surface and cut into rounds, using a 1-1/2-inch cutter. Reroll scraps and cut out more rounds. Arrange on baking sheets, brush them lighly with the egg, and bake in the middle of a preheated 450f oven for 5-7 minutes, or until browned lightly. In a small container, cream together the Swiss cheese and softened butter. Arrange half the rounds, bottom sides up, on baking sheets. Divide the cheese mixture among them. Make sandwiches by pressing the remaining rounds on top and pressing lightly. Bake the croutes in the 450f oven for 4 minutes, or until the cheese is just melted. Makes 46 croutes. a Gourmet 1969 favorite.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (616, 'Appetizers', 'Croutes Au Fromage (Cheese Pastries)', '1 1/2 c All-purpose flour 1/2 ts Salt 1/8 ts Cayenne 3/4 Stick (6 tablespoons) cold -unsalted butter, cut into -bits, Plus 3 tablespoons, softened 1 c Coarsely grated sharp -Cheddar 3 tb Heavy cream 1 lg Egg, beaten lightly 1 1/2 c Finely shredded Swiss cheese from 1969 Into a bowl sift together the flour, the salt, and the cayenne, blend in the 6 tablespoons butter and the Cheddar, and stir in the cream, stirring until the mixture forms a dough. Chill the dough, wrapped in wax paper, for 2 hours. Roll out the dough 1/16 inch thick on a lightly floured surface and using a 1 1/2 inch round cutter cut out rounds, rerolling the scraps and cutting out additional rounds. Arrange the rounds on baking sheets, brush them lightly with the egg, and bake them in batches in the middle of a preheated 450~ F. oven for 5 to 7 minutes, or until they are browned lightly. The pastry rounds may be made 2 days in advance and kept in an airtight container. In a small bowl cream together well the Swiss cheese and the remaining 3 tablespoons butter. Arrange half the pastry rounds, bottom sides up, on baking sheets, divide the cheese mixture among them, and sandwich the mixture with the remaining pastry rounds, pressing the rounds together lightly. Bake the croutes in the preheated 450~ F. oven for 4 minutes, or until the cheese is just melted. Makes about 46 croutes. Source: Gourmet magazine, January 1991 - favorite recipes from old issues
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INSERT INTO `RECIPES_PRO_NEW` VALUES (617, 'Appetizers', 'Crunchy Hot Crab Bites', '1 1/2 c Crab mead, drained, all bits -of shell removed 1 tb Fresh lime or lemon muice 1/2 ts Grated lime peel 1 Green onion, minced 2 tb Minced parsley 1 ts Worcestershire sauce 1 ts Hot prepared mustard (or to -taste) Several dashes of liquid -hot-pepper sauce (or to -taste) 2 tb Unsalted butter, melted 16 Melba toast rounds 1/2 c Grated Swiss or sharp -Cheddar cheese Simple to prepare ans serve. If you like, use tuna, small cooked shrimp or even deviled ham in place of the crab. Preheat broiler. Combine crab, lime or lemon juice, lime peel, green onion, parsley, Worcestershire sauce, mustard and hot-pepper sauce. Taste and adjust seasonings. Brush melted butter on toast rounds and arrange in a single layerin a broiler pan. Top each round with a portion of the crab mixture, then with 1-1/2 tsp cheese. Broil until cheese is melted and crab mixture is hot. Makes 16 appetizers. Source: _Hotter than Hell_ by Jane Butler ISBN 0-89586-542-4
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INSERT INTO `RECIPES_PRO_NEW` VALUES (618, 'Appetizers', 'Crunchy Stuffed Eggs', '6 Eggs, hard-cooked 1/4 c Commercial sour cream 1/4 ts Salt 1/8 ts 6 oz Mushrooms; sliced 10 oz Spinach; fresh, washed and -stems removed 2 Eggs 1 ct Cholesterol-free egg replace -ment; liquid (8 oz.) 1/2 c Parmesan cheese; grated 1/2 c Skim milk 1 ts Tarragon; fresh (or 1/2 tsp -dried) 1/2 ts Black pepper; freshly -ground 1/4 ts Salt 1. Preheat oven to 375 F. Lightly coat an 8-inch pie pan with non-stick cooking spray. 2. In a 3-quart saucepan cook the mushrooms and spinach until wilted, about 4 to 5 minutes. Drain mushrooms in a colander, and squeeze spinach to remove excess moisture. Chop spinach lightly, and set mushrooms and spinach aside. 3. In a medium-sized bowl whisk together the eggs and defrosted egg replacement, then stir in the grated cheese, milk, tarragon, pepper and salt. Add the mushrooms and spinach, and mix well. 4. Pour the egg-vegetable mixture into the pie pan, and bake for 30 minutes on middle oven shelf. Let cool for 10 minutes to set before cutting. Cut into 16 wedges. Yield: Makes 16 thin wedges. Each serving has approximately 55 calories, 4.7 g. protein, 3.3 g. total fat (1.9 g. unsaturated fat, 1.1 g. saturated fat), 2.2 g. carbohydrates, 29 mg. cholesterol, 0.8 g. fiber, 145 mg. sodium, 84 mg. calcium. Exchanges per serving: 2/3 meat, 1/2 vegetable.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (620, 'Appetizers', 'Cucumber & Fennel with Orange-Mint Dressing', '-----------------------------------SALAD----------------------------------- 1 ea Cucumber, peeled, halved, -- seeded & diced 1 sm Fennel bulb, trimmed & -- finely slivered 1 ea Granny Smith apple, cored, -- quartered & sliced 2 ts Lemon juice 2 tb Walnuts, chopped & toasted --------------------------------VINAIGRETTE-------------------------------- 2 tb Orange juice 2 tb Walnut oil 1 tb Fresh mint 1 tb Cilantro, chopped 1/8 ts Paprika, sweet or hot Salt & pepper SALAD: Combine salad ingredients, except walnuts, in a serving bowl & gently mix. VINAIGRETTE: In a small bowl, whisk all ingredients until emulsified. Season with salt & pepper & pour over salad. Serve immediately or marinate, covered, in the fridge for 1 to 2 hours. Toss before serving & garnish with toasted nuts. Yamuna Devi, \"Yamuna\'s Table\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (621, 'Appetizers', 'Cucumber & Tomato Salad', '1 lg Tomato 1 ea Cucumber 1 sm Onion 1 tb Fresh dill Salt 2 ea Green chili peppers, chopped 1 tb Vinegar Oil & lemon dressing Cut tomatoes into 10 wedges. Pare the cucumber; cut it in half lengthwise & then in thin slices. Cut onion in half lengthwise & then slice paper thin. Put the onion slices into a bowl, sprinkle with salt & squeeze in the palm of a hand. Rinse & pat dry. On a platter, arrange in succession rows of tomatoes, cucumber slices & onion pieces. Sprinkle with the dill, salt & chili pepper. Mix vinegar & dressing & pour over the salad enough to moisten it well.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (622, 'Appetizers', 'Cucumber Pickles', '----------------------------------PICKLE A---------------------------------- 3 c Cucumbers, thinly sliced 1/3 c Onion, chopped 1/2 c Red wine vinegar 2 ts Sugar 1/4 ts Salt 4 ea Red chili peppers, seeded 1 tb Cilantro leaves ----------------------------------PICKLE B---------------------------------- 3 c Cucumbers, sliced thinly 1/2 sm Onion, sliced thinly ---------------------------------A MIXTURE--------------------------------- 2 ea Red chili peppers, seeded 2 ts Garlic, chopped 2 ts Cilantro root, chopped 2 ts Peppercorns, whole or ground ---------------------------------B MIXTURE--------------------------------- 1/2 c Vinegar 2 tb Soy sauce 1 1/2 ts Sugar 1 tb Cilantro leaves, chopped 1/2 c Peanuts, crushed PICKLE A: Combine all ingredients & serve. PICKLE B: Place cucumber & onion in a bowl & toss. Place A MIXTURE in a blender or food processor & blend to make a rough paste. Blend the B MIXTURE, then mix together A & B. Immediately pour over the cucumbers & sliced onion. Place in a serving dish & sprinkle with the cilantro leaves & crushed peanuts. Serve immediately. To make it hotter add more red pepper or a shake or two of cayenne.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (623, 'Appetizers', 'Cucumber Ring with Chicken Filling', '2 Cucumbers, peeled and finely -grated 1 Small onion, finely grated 4 tb Lemon juice 1 tb Fresh parsley, chopped 1 tb Fresh tarragon, chopped or 1 -1/2 tsp dried 3 tb Mediu,-dry sherry 2 tb Plus 1 tsp gelatin 2 c Chicken stock Salt and pepper Filling: 1 1/4 c Shredded chicken 1 c Chopped celery 1 Finely chopped scallion 2 tb Lemon juice 3 tb Mayonnaise salt and pepper In large bowl, thoroughly mix cucumber, onion, lemon juice, parsley and tarragon. Pour sherry into medium-size bowl, sprinkle in the gelatin, let soften for a few minutes. Bring stock to boil, pour over gelatin and stir until dissolved, then turn into cucumber mixture, mix thoroughly, season to taste, pour into 5 cup ring mold, chill until set. Prepare filling by combining all ingredients and mixing well. Turn cucumber mold out onto dish and fill center with chicken salad. Serve with rounds of toast or hot crunchy bread. Serves 6 - 8 This refreshing dish even tastes as if it is good for you. A most appropriate starter (or even a light lunch dish, served with a salad), for Pisces, the most fluid of all the water signs, who will naturally respond to the rhythmic curves suggested by this shimmering form.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (624, 'Appetizers', 'Cucumber Rounds with Smoked Salmon Mousse', '8 oz Cream cheese, at room temp. 2 oz Smoked salmon dr Lemon juice (few drops) 3 tb Heavy cream White pepper to taste 2 Seedless English cucumbers Garnish watercress leaf(opt) From Daniel\'s Restaurant. (Makes approximately 40 hor d\'oeuvres) Combine the mousse ingredients in the bowl of food processor and blend until the mixture is smooth. Chill at least 30 minutes. Cut each cucumber crosswise into approximately 20 slices, each slightly less than 1/4\" thick. Cucumbers can also be peeled, striated with fork tines or cut into decorative shapes with biscuit cutters. Assemble hor d\'oeuvres no more than an hour before serving by softening the mousse with a wooden spoon and putting it in a pastry bag with a leaf tip. Pipe mousse on top of each cucumber slice and garnish with a small watercress leaf. NOTE: If you prefer, you can slice the cucumbers a bit thicker than 1/4\" and make a small hollow for the filling in the center of the slice with a melon-ball scoop.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (625, 'Appetizers', 'Cucumber Stuffed with Roquefort and Hazelnuts', '1 Cucumber cut in half -crosswise 1/4 lb Roquefort cheese 1 tb Cream 1 ts Lime juice 1/2 ts Ground white pepper 1/2 ts Caraway seeds 15 Hazelnuts, peeled and finely -chopped 12 Hazelnuts, peeled and -halved. Hollow out the seeds and about a 3/4 inch diameter column from the middle of both halves of the cucumber. Pat them dry with paper towels and
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INSERT INTO `RECIPES_PRO_NEW` VALUES (626, 'Appetizers', 'Cucumber Tea Sandwiches with Mint Mayonnaise', '2 lg Egg yolks 1/2 ts Dijon mustard 2 tb Fresh lemon juice 3/4 c Fresh mint leaves, loosely -packed 1 c Vegetable oil Salt and pepper 16 Thin slices homemade white -bread, crusts removed 1 Cucumber, peeled and thinly -sliced From Cooking with Herbs by Emelie Tolley and Chris Mead. MINT MAYONNAISE In a blender or food processor, combine the egg yolks, mustard, lemon juice, and mint. With motor running, add the oil in a slow stream and blend until emulsified. Season to taste with salt and pepper and transfer to a bowl. Spread each slice of bread generously on one side with the mayonnaise. On half the slices, arrange an even layer of cucumber slices. Top with remaining bread slices. Cut each sandwich into quarters before serving. Makes 32 tea sandwiches.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (627, 'Appetizers', 'Cucumber-Onion Bake', '2 (8-inch) cucumbers, sliced -1/4-inch thick 2 md Onions, thinly sliced and -separated into rings 4 T Flour Salt and pepper to taste 2 c Catsup 2 T Butter or margarine 1. Alternate layers of cucumbers and onions in a deep, 2 1/2- quart, heat-resistant, non-metallic casserole. Sprinkle each layer with flour, salt and pepper. 2. Pour catsup over all. 3. Place chunks of butter on top. 4. Heat, covered, in Microwave Oven 15 minutes or until onions are tender.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (628, 'Appetizers', 'Cucumbers In Yogurt', '1 Hothouse cucumber Salt 16 oz Plain yogurt 3 tb Minced fresh basil 2 tb Minced fresh mint 1 tb Minced green onion 1 sm Clove minced garlic Salt Freshly ground pepper Cut cucumber into 1/8-inch-slices, place in colander and sprinkle with salt. Drain 30 minutes. Rinse cucumber and pat dry. Combine yogurt, basil, mint, onion and garlic in medium bowl. Blend in cucumber, salt and pepper. Refrigerate at least 1 hour. (Can be prepared 1 day ahead.)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (629, 'Appetizers', 'Curried Almonds', '8 oz Blanched almonds 2 tb Mango chutney 1 ts Turmeric 1 ts Curry powder Heat oven to 350F. Mix together the mango chutney, turmeric & curry powder. Mix in the almonds, ensuring that they become well coated. Spread them on a non-stick baking sheet. Bake for 10 minutes. Spread them no plates to cool. Store almonds in covered containers & add them to salads or serve with drinks. Gail Duff, \"A Book of Herbs & Spices\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (630, 'Appetizers', 'Curried Beef Balls', '1/2 c Herb-seasoned stuffing mix 1/3 c Evaporated milk 1/2 ts Salt 1 1/2 ts Curry powder 1 lb Ground beef In large mixng bowl, thoroughly combine crumbs, milk, salt & curry powder. Add beef, blend well. Shape into 48 1\" balls. TO MICROWAVE 12 MEATBALLS IN CIRCLE ON PAPER PLATE: Cover plate w/wax paper. Microwave at HIGH 2-3 minutes, rotating dish 1/4 turn after 1 minute. Serve with Sweet-Tart Sauce
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INSERT INTO `RECIPES_PRO_NEW` VALUES (631, 'Appetizers', 'Curried Beef Balls *** Bdgm08b', '1/2 c Herb-seasoned stuffing mix 1/3 c Evaporated milk 1/2 ts Salt 1 1/2 ts Curry powder 1 lb Ground beef In large mixng bowl, thoroughly combine crumbs, milk, salt & curry powder. Add beef, blend well. Shape into 48 1\" balls. TO MICROWAVE 12 MEATBALLS IN CIRCLE ON PAPER PLATE: Cover plate w/wax paper. Microwave at HIGH 2-3 minutes, rotating dish 1/4 turn after 1 minute. Serve with Sweet-Tart Sauce
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INSERT INTO `RECIPES_PRO_NEW` VALUES (632, 'Appetizers', 'Curried Broccoli Slaw', '1 ts Curry powder 1 lb Broccoli slaw 1 tb Orange peel, grated 3/4 c Orange juice 2 1/2 tb Maple syrup 1 ts Cornstarch, mixed with 1 tb Water Salt & pepper, to taste ----------------------------------GARNISH---------------------------------- Minced parsley Cilantro --------------------------------FOR SERVING-------------------------------- Cooked brown or white rice Broccoli cole slaw is available in plastic bags in the produce section; it contains shredded broccoli, red cabbage and carrots. In a 10 to 12 inch skillet, stir the curry powder over medium heat until it smells toasted, about 2 minutes. Add broccoli slaw, orange peel, orange juice and maple syrup. Boil over high heat for about 8 minutes, or until vegetables are cooked tender-crisp, stirring frequently. Stir cornstarch mixture and add to vegetables. Stir until boiling. Add salt and pepper to taste. Serve hot over cooked rice. Garnish with chopped parsley or cilantro, if desired. Can be prepared in advance, refrigerated and served cold as a salad.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (633, 'Appetizers', 'Curried Chicken Liver Pate', '3/4 c Butter 1 Onion, finely chopped 1 Garlic clove, chopped 8 oz Chicken livers 2 t Curry powder 1/2 c Chicken stock 2 Hard-boiled eggs, shelled Salt to taste Fresh ground pepper to taste 2 pn Cayenne pepper Fresh bay leaves (opt) Lemon slices (opt) Crusty bread Melt 1/2 of butter in a skillet. Add onion, garlic and chicken livers and cook gently 5 minutes, stirring constantly. Stir in curry powder and cook 1 minute. Add chicken stock and cook gently 5 minutes, stirring and turning livers frequently. In a blender or food processor, process chicken liver mixture and hard-boiled eggs to a smooth puree. Add salt, pepper and cayenne pepper. Turn mixture into a serving dish or terrine. Smooth surface. Melt remaining butter in a saucepan and pour over surface of pate. Let set slightly, then garnish with bay leaves and lemon pieces, if desired. Chill several hours or overnight before serving with bread. VARIATION: Add curry powder to taste to melted butter topping.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (634, 'Appetizers', 'Curried Chutney Spread', 'Jim Vorheis 16 oz Cream cheese 1/2 c Major Grey\'s chutney 1/2 c Chopped almonds, toasted 1 ts Curry powder 1/2 ts Dry mustard Bring cream cheese to room temperature. Mix all ingredients together well. Pack in a crock. Chill. Serve with crackers or use spread to stuff dates or celery. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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INSERT INTO `RECIPES_PRO_NEW` VALUES (635, 'Appetizers', 'Curried Corn and Tomato Soup', '2 c Corn kernels 4 c Chicken stock 1 tb Butter 1 Bay leaf 1 c Onion, finely chopped 1 c Yogurt, plain 2 ts Garlic, minced Chives, chopped 1 tb Curry powder 3 tb Flour 1 Large tomato, in cubes 1. Heat the butter in a saucepan and add the onion. Cook until wilted then add the garlic. Stir. 2. Add the curry powder and flour. Stir. Add the tomato, chicken stock and bay leaf, stirring. Let simmer for 20 minutes. 3. Pour the soup into the container of a food processor or electric blende Blend as thoroughly as possible. Reheat and add the corn. Bring to the boi 4. Remove from the heat and stir in the yogurt. Serve sprinkled with chopp chives.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (636, 'Appetizers', 'Curried Eggplant Strudel', '1 lg Eggplant -- peeled/diced 1/2 ts Salt 1 c Chopped onion 1 tb Olive oil 1 Garlic clove -- minced 1 tb Curry powder 1 ts Ground cumin 1 ts Chili powder 1 c Chopped canned tomatoes 2 tb Sugar 1/4 ts Ground saffron 1/4 c Vinegar 1/2 c Roasted peanuts -- chopped 1 lb Frozen phyllo dough (24 Sheets) -- defrosted 3/4 lb Unsalted butter -- Clarified 1 c Plain yogurt Toss the eggplant with the salt and set aside for 30 minutes. Wrap in a towel and squeeze out any excess moisture. Set aside. In a skillet, saute the onion in the olive oil over medium heat until soft, about 2 minutes. Add the garlic, curry powder, cumin and chili powder, and cook 2 more minutes. Add the reserved eggplant, tomatoes and sugar. Mix the saffron into the vinegar and add to mixture. Simmer for 15 minutes, until the eggplant is soft. Add a bit of water if the mixture should become too dry. Add the peanuts and cool completely. Preheat the oven to 400 degrees. Place a sheet of phyllo on a clean work surface and drizzle lightly with clarified butter. Layer five more sheets, drizzling a bit more butter atop each layer. Brush the top layer with butter. Place a quarter of the filling over the sheets, mounding more of it along one of the longer sides. Roll the sheets up jelly roll-style, starting at the edge with the mounded filling. Place seam-side down on a greased sheet pan and brush with more cla rified butter. Make three more strudels using the rest of the phyllo and the remaining filling and butter. On sheet pans, bake in the preheated oven until golden brown, about 25 to 30 minutes, moving the pans front to back and top to bottom halfway through. Let rest for 10 minutes before serving. Cut the strudel in 1-inch-thick slices and top with yogurt. Per hors d\'oeuvre: 64 calories, 1 gm protein, 5 gm carbohydrates, 5 gm fat, 10 mg cholesterol, 2 gm saturated fat, 61 mg sodium Andrew Schloss is a cookbook author whose \"Dinner\'s Ready,\" written with Ken Bookman, was published earlier this year by William Morrow. The Washington Post 12/20/95
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INSERT INTO `RECIPES_PRO_NEW` VALUES (637, 'Appetizers', 'Curried Garlic Dip', '1 c Plain Yogurt 1 c Sour Cream 1 ts Dry Mustard 2 ts Curry Powder 2 ts Garlic Powder Add each ingredient in the order listed, blending constantly until all are well blended and the mixture is smooth. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Zucchini, Mushrooms, Cherry Tomatoes, Deli Meats, Chicken Drumettes
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INSERT INTO `RECIPES_PRO_NEW` VALUES (638, 'Appetizers', 'Curried Leek & Potato Soup', '2 tb Oil 1 lg Onion, chopped 4 lg Leeks, washed & sliced 12 oz Potatoes, diced 1 pn Arame weed 1 ts Rosemary 1/2 ts Curry powder 1 3/4 pt Water 1 ea Garlic clove Soy sause, to taste Heat oil in a soup pot & saute the onion & leeks for 5 minutes. Add the potatoes, arame, rosemary, curry powder & water. Stir well, bring to the boil, reduce heat, cover & cook for 20 minutes. Blend until smooth in a blender with the garlic clove & soy sauce. Reheat & serve.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (639, 'Appetizers', 'Curried Lentil & Carrot Soup', '1 tb Vegetable oil 4 oz Onions, chopped 6 oz Red lentils 4 oz Carrots, sliced thinly 1 tb Madras curry powder 2 pt Boiling water 1 1/2 ts Salt 1/4 ts Paprika 2 sl Bread, made into crumbs Cilantro, to garnish Heat oil in a large soup pot. Add the onions & saute them for about 10 minutes. Add the lentils & cook for 1 minute, stirring constantly. Mix in the carrots & curry powder. Cook for 2 minutes. Add the boiling water, salt & paprika. Bring to a boil, lower heat & cover. Simmer for 1 hour, stirring occasionally. Add the breadcrumbs & continue to cook for another 5 to 7 minutes. Ladle into soup bowls & garnish with cilantro.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (640, 'Appetizers', 'Curried Lentil Pate', '2 tb Safflower or peanut oil 1 md Onion, chopped 2 Cloves garlic, minced or put -through press 2 ts Curry powder 1/4 ts Turmeric 1/4 ts Chili powder 1/2 ts Cumin seeds 1 c Dried lentils, washed and -picked over 2 To 2 1/2 cups water 1 ts Sea salt 2 Eggs 1/4 c Milk 1/4 ts Ground ginger From \"Gourmet Vegetarian Feasts\" by Martha Rose Shulman OR 1/2 teaspoon grated fresh ginger Freshly ground black pepper, to taste 1. Heat vegetable or peanut oil in heavy bottomed saucepan or soup pot and add onion, garlic and spices and saute gently until onion is tender, adding more oil if necessary 2. Add lentils and water, bring to boil, add salt, cover, reduce heat, and simmer 1 hour or until tender. Add more liquid if necessary. Remove from heat and drain. 3. Preheat oven to 400F. 4. Puree lentils in blender or food processor with remaining ingredients. Adjust seasonings and pour into a buttered pate terrine or casserole. Cover and bake for 50 to 60 minutes. Cool and refrigerate, or serve warm. This can be frozen. Makes 6 servings. Posted by Mimi Taylor.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (641, 'Appetizers', 'Curried Meatballs', '---------------------------------MEATBALLS--------------------------------- 1 1/2 lb Ground beef 1 c Dry bread crumbs 1/2 c Almonds, (chopped fine) 2 Eggs 16 oz Can water chestnuts drained -and chopped fine 1 tb Soy sauce 2 Cloves garlic minced Cornstarch -----------------------------------SAUCE----------------------------------- 3/4 c Sugar 1/4 c Soy sauce 1/2 c White wine vinegar 2 tb Cornstarch 1/2 ts Ginger 1/2 c Water 14 oz Can pineapple chunks -drained (reserve liquid) 2 ts Curry powder Meatballs: Mix all ingredients, except the cornstarch. Form into 1\" diameter balls. Roll in cornstarch and refrigerate for several hours. When ready to use fry in oil until well done. Sauce: Dissolve cornstarch in water. Mix all ingredients, except pineapple, in a sauce pan. Add pineapple juice to taste. Bring to a boil, stirring constantly, for 2 - 3 minutes. Add pineapple chunks and pour over cooked meatballs. Serve hot in a chafing dish with toothpicks. Sharon Bailly
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INSERT INTO `RECIPES_PRO_NEW` VALUES (642, 'Appetizers', 'Curried Peanuts', '');
INSERT INTO `RECIPES_PRO_NEW` VALUES (645, 'Appetizers', 'Curried Shrimp Phyllo Bundles', '1/3 c Plain yogurt 1/4 c Coconut 1/4 c Finely chopped unsalted -peanuts 2 tb Chopped chutney 1 ts Curry powder 1/2 ts Grated gingerroot or 1/4 tsp -ground ginger 4 oz Can tiny shrimp, drained 6 Sheets frozen phyllo dough -(16 x 12 inches), thawed 1/2 c Margarine or butter, melted Filling: In a small mixing bowl stir together yogurt, cocnut, peanuts, chutney, curry powder, and gingerroot or ginger. Gently stir in shrimp. Unfold phyllo dough. Place one sheet of phyllo dough on a waxed-paper-lined cutting board. Cover remaining sheets with a damp paper towel or cloth. Keep covered to prevent drying. Generously brush with some of the margarine or butter. Top with another sheet of phyllo, then brush with more of the margarine or butter. Repeat with a third sheet of phyllo and margarine or butter. Using a sharp knife, cut the stack of buttered phyllo sheets into twelve 4-inch squares. Place about 2 teaspoons of the filling in the center of each square. For each bundle, bring the 4 corners together; 1 pinch and twist slightly. Repeat with the remaining phyllo dough, margarine or butter, and filling to make 24 bundles total. Arrange bundles on an ungreased parchment- or foil-lined baking sheet. Bake, uncovered, in a 375 degree F oven for 18 to 20 minutes or till golden. Serve immediately. Makes 24 bundles. To freeze: Prepare phyllo bundles as directed, except do not bake. Freeze the unbaked bundles on a baking sheet. Transfer to a storage container; seal, label, and place in the freezer. To serve, place frozen bundles on a parchment- or foil-lined baking sheet. Bake, uncovered, in a 375 degree F oven for 18 to 20 minutes or till golden. From: FESTIVE FINGER FOOD, Better Homes and Gardens, 11/90 Posted by: Karin Brewer, Cooking Echo, 6/92
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INSERT INTO `RECIPES_PRO_NEW` VALUES (646, 'Appetizers', 'Curried Shrimp Phylo Bundles', '----------------------------------FILLING---------------------------------- 1/3 c Yogurt 1/4 c Coconut 1/4 c Peanuts, chopped 2 tb Chutney 1 ts Curry powder 1/4 ts Ginger 4 1/2 oz Shrimp ----------------------------------BUNDLES---------------------------------- 6 Phyllo dough sheets 1/2 c Butter In small mixing bowl, stir together yogurt, coconut, finely chopped peanuts, chopped chutney, curry powder, and ginger. Gently stir in shrimp. Preheat oven to 375. Unfold phyllo dough. Place one sheet of phyllo dough on a waxed-paper-lined cutting board. Cover remaining sheets with a damp paper towel. Keep covered to prevent drying. Generously brush with butter. Top with another sheet of phyllo, then brush with more butter. Repeat with a third sheet of phyllo and butter. Using a sharp knife, cut the stack of buttered phyllo sheets into twelve 4\" squares. Place about 2 t filling in the center of each square. For each bundle, bring the 4 corners together; pinch and twist slightly. Repeat with remaining phyllo dough and butter to make 24 bundles total. Arrange bundles on ungreased baking sheet. Bake 18-20 minutes, until golden. To freeze: prepare phyllo bundles as directed, except do not bake. Freeze unbaked bundles on baking sheet, then transfer to storage container. Do not thaw before baking. Nutrition information per bundle: 76 cal, 2 g protein, 6 g carbohydrate, 5 g fat, 8 mg cholesterol, 91 mg sodium, 34 mg potassium, 0 g dietary fiber. From _Better Homes and Gardens_, Nov 1990. From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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INSERT INTO `RECIPES_PRO_NEW` VALUES (647, 'Appetizers', 'Curried Shrimp Toasts', '1 tb Peanut oil 1/2 lb Uncooked medium shrimp; 2 1/2 ts Curry powder 1/4 c Mango chutney 1 ts Soy sauce 1/4 c Mayonnaise 1 tb Mayonnaise -peeled, deveined 1 Medium onion; chopped 1 Small yellow or red bell -pepper, chopped 1 Small tomato; seeded, choppe 1 French bread baguette; slice Heat oil in heavy medium skillet over medium heat. Add shrimp and 1/2 teaspoon curry. Saute until shrimp are just cooked, about 2 minutes. Using slotted spoon, transfer shrimp to bowl; cool. Add onion, bell pepper and remaining 2 teaspoons curry to skillet. Saute until tender, about 10 minutes. Add chutney and soy sauce. Cook 1 minute. Set aside. Chop shrimp and return to bowl. Add vegetables and tomato. (Can be made 4 hours ahead. Cover and chill.) Add mayonnaise to shrimp mixture. Season with salt and pepper. Toast bread. Cool slightly. Top with shrimp. COMMENTS: Aboard the Sir Francis Drake (a 165 ft. sailing vessel), these delicious hors d\'oeuvres are served with cocktails. Source: Bon Appetit Magazine Shared with us through Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
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INSERT INTO `RECIPES_PRO_NEW` VALUES (648, 'Appetizers', 'Curried Spinach & Chick Pea Soup', '2 tb Vegetable oil 2 ea Garlic cloves, minced 1 md Carrot, grated 1/4 c Raw barley 1 ea Bay leaf 2 1/2 c Stock 4 c Cooked chick peas 3/4 lb Spinach, steamed & chopped 1 sm Zucchini, diced 1 1/2 ts Favourite curry powder 1/4 ts Thyme 1/4 ts Cumin Salt & pepper 2 c Stock 2 tb Lemon juice Heat oil & saute garlic for 1 minute. Add carrot, barley, bay leaf & 2 1/2 c stock. Bring to a boil, cover & simmer for 15 minutes. Puree half the chick peas & add to the pot with the spinach, zucchini & seasonings. Simmer covered for another 10 minutes. Add the rest of the chick peas, the remaining stock & lemon juice. Simmer gently for another 15 minutes until the barley is tender.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (649, 'Appetizers', 'Curried Spinach Samosa', '-----------------------------------CRUST----------------------------------- 1/2 c Water 1/3 c Organic safflower oil 1 pn Salt 3 c Whole wheat flour ----------------------------------FILLING---------------------------------- 1 tb Sesame oil 1 bn Green onion; finely chopped 3 md Carrots; diced 1 lb Fresh spinach -- washed, dried & chopped 1 pn Salt 1/4 ts Curry powder 1 tb Tamari 1/4 c Water 1 tb Kudzu (Japanese arrowroot) Combine water, oil, and salt in a small saucepan and bring to a boil. Remove from heat and beat the mixture with a whisk until it has a milky appearance. Add to flour in a large bowl. Gently knead the dough just until mixed well. Form into a ball and let sit for 30 minutes (or cover and place in a refrigerator until needed and then bring to room temperature.) For the filling: heat oil in a skillet. Saute onions and carrots for 1 minute. Sprinkle with salt and curry powder and add chopped spinach. Cover and steam over medium heat until spinach wilts and the carrots are tender, about 4 minutes. Season with tamari. Dissolve kudzu in 1/4 cup water, add to spinach mixture, and cook for about 1 minute, stirring constantly, to thicken and glaze. Preheat oven to 375 degrees. Divide the dough in half and roll out until about 1/8\" thick. Using a saucer or a small plate as a guide cut the dough into 4\" circles. Place 2 Tbs. of filling in the middle of each circle. Fold over and pinch edge shut. Using a fork, poke a few holes in each samosa. Place on an oiled cookie sheet and bake for 30 minutes. Delicious hot or cold. Nutritional Info Per Serving: Protein: 4 gr. (10%); Carbohydrates: 24.5 gr. (58%); Fat: 6 gr. (32%); Calories: 160; Sodium: 111 mg.; Cholesterol: 0 mg. Exchanges: 1 Bread, 1 Vegetable, 1 Fat Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (650, 'Appetizers', 'Curried Yogurt Dip', '3/4 c Plain Yogurt 2 ts Curry powder 1 ts Lemon juice 1/2 ts Honey 1/4 ts Black pepper 1/8 ts Hot pepper sauce GARNISH: finely chopped almonds or walnuts, optional. In a bowl, combine ingredients, stirring well. Spoon into serving bowl. If possible allow to set for 30 minutes at room temperature before serving. Garnish. Makes 1 cup. Serve with fresh vegetables or pita crisps.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (651, 'Appetizers', 'Curry Cream Mussels', '2 lb Mussels, cleaned 2/3 c Water 2/3 c Dry cider 3 Sprigs fresh thyme 1 Garlic clove, crushed 2 T Butter 3 Shallots, finely chopped 1 Stalk celery, finely chopped 1 T Curry Powder 1 T All-purpose flour 1/4 c Half-and-half 1/4 c Mayonnaise Fresh dill sprigs (opt) Hot crusty bread Place cleaned mussels in a saucepan with water, cider, thyme and garlic. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Discard any mussels which remain closed. Cool mussels in liquid. Drain off cooled liquid, strain through a fine sieve and reserve. Discard thyme. Remove a half shell from each mussel and arrange mussels on 4 serving plates. Melt butter in a saucepan. Add shallots and celery and cook gently 5 minutes. Add Curry Powder and flour and cook 1 minute. Stir in 1 cup of reserved liquid. Bring to a boil, stirring constantly. Cover and cook gently 10 minutes, stirring frequently. Cool. Stir in half-and-half and mayonnaise and mix well. Spoon sauce over mussels and garnish with dill sprigs, if desired. Serve with bread.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (652, 'Appetizers', 'Curry Dip', '1 qt Mayonnaise (no dressing) 1 ea Worcestershire sauce (dash) 3 ea Green onions (chopped) 1 x Crazy salt 1 x Black pepper 1 tb Curry powder 1 x Seasonings Mix all ingredients together and serve with fresh vegetables. Let stand in refrigerator for 1 hour before serving; tastes better chilled.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (653, 'Appetizers', 'Curry N\' Chutney Cheese Tart', '2 pk Cream cheese (8oz each) 2 ts Curry powder 2 tb Sherry (optional) 8 oz Cheddar cheese; shredded 4 Scallions; thinly sliced 9 oz Jar of chutney Place unwrapped packages of cream cheese in a 2-quart glass measure. Microwave on medium (50 percent) 2 1/2 minutes. Blend in curry powder and sherry. Fold in Cheddar and 3/4 of onion; mix well. Spoon mixture onto serving platter in an 8-inch circle. Use a spatula to form a tart shape, building up sides while indenting the top surface area to form a \"well.\" Place chutney in blender and puree to uniform mixture. Pour in \"well\" area of cheese tart. Chill until firm. To serve, garnish top with remaining onion. Accompany with orackers. Nutritional analysis per serving with crackers: 121 calories, 9 grams fat, 4 grams carbohydrates. 31 milligrams cholesterol. 196 milligrams sodium, 69 percent of calories from fat. ** Fort Worth Star Telegram -- Food section -- 29 November 1995 **
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INSERT INTO `RECIPES_PRO_NEW` VALUES (654, 'Appetizers', 'Curry Puffs', '1 Recipe for two-crust pastry 2 c Finely chopped cooked lamb 1 tb Curry powder 1 tb Syrup from chutney 1 ts Season all 1/4 c Condensed cream of mushroom -soup, undiluted Crisp little bite sized pastried filled with an exotic curry meat stuffing, caled \"Samosas\" in India. fat for deep fat frying Make pastry using your favorite recipe or package mix. Roll thin. Cut out circles using a round cookie cutter 3 inches in diameter. Mix together remaining ingredients. Place 1 heaping teaspoon of the mixture on each circle of dough. Fold over to make a semicircle; thoroughly seal edges by pressing with the tines of a fork. Fry in deep fat, 375 F, 4 minutes or until golden brown. You may make these ahead of time and heat in oven when ready to serve. Makes about 3 dozen. Source: Spices of the World Cookbook by McCormick Shared by: Sharon Stevens
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INSERT INTO `RECIPES_PRO_NEW` VALUES (655, 'Appetizers', 'Curry-Lime Dip', '4 tb Lime Juice 2 tb Dijon Mustard 1 ts Garlic; Minced 1 c Mayonnaise 1 x Cayenne Pepper To Taste 1 tb Curry Powder Mix the lime juice and mustard, blending well. Add the garlic. Whisk in the mayonnaise and then blend in the spices, blending until almost smooth. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Chicken Drumettes, Onion Crackers, Chicory, Cauliflower
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INSERT INTO `RECIPES_PRO_NEW` VALUES (656, 'Appetizers', 'Dabo Kolo (Crunchy Spice Bites)', '2 c Unbleached white flour 2 tb Berbere 1 tb Sugar 1 1/2 ts Salt 1/4 c Light oil Preheat oven to 350F. In a bowl combine flour, berbere, sugar & salt. Gradually mix in about 2/3 c of water until a thick paste is formed. Dump the mixture onto a floured board & knead until you have a stiff dough. Make a well in the centre of the dough ball & pour in the oil. Fold the dough over the oil & knead for another 5 minutes. Cover the dough with a cloth to keep it moist. Break off chunks to roll into 1/4\" round strips. Cut these strips into 1/2\" long pieces, preferably using scissors so that the ends wil lbe pinche. Bake on a flat sheet for 20 to 30 minutes until crisp. Stir 2 or 3 times to ensure even browning. When cool, store in an airtight container.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (657, 'Appetizers', 'Dahi Vada (Savory Balls In Yogurt)', '1/2 c Urad dal 1/2 Moong dal 1 c Yogurt Spice to taste (cumin and Paprika) Oil for frying 1/4 c Milk 1. Clean dal, wash and soak in water for 4 hours. 2. Blend in blender at medium speed using minimum water to keep paste moving freely. 3. Add salt and start heating oil. 4. Drop spoonfuls of batter in hot oil using a large tbsp. Fry till golden brown. 5. Drop in water. Let it soak till ready to serve. 6. Beat yogurt with milk. Add spice according to taste. Squeeze out water from the vada and add yogurt. Serve. Recipe By : Somesh Rao
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INSERT INTO `RECIPES_PRO_NEW` VALUES (658, 'Appetizers', 'Dahl Shaag (Lentils and Spinach)', '1 1/2 c Mixed Dahl, Lentils, Split Peas, Etc. 1 lb Spinach 1 ts Salt 1/2 ts Turmeric 1/2 ts Chili Powder 2 tb Ghee -- --or -- vegetable Oil 1 Onion -- finely chopped 1/2 ts Cumin Seed 1 ts Mustard Seed 1 ts Garam Masala -- * see Recipe Wash the dahl and soak in water. In a large saucepan, put 3 cups of water on to boil. Wash, drain and chop the spinach finely. When the water boils add the drained dahl, salt turmeric and chili powder. Return to the boiling water and cook 5 minutes. Stir in the spinach and begin cooking over medium heat. Meanwhile, heat the ghee in a skillet. Fry the onion, cumin and mustard seed until the onions is golden. Stir this into the cooking dahl and spinach. Add the garam marsala. Cook over low heat until the dahl is is soft and the moisture is almost gone. If it gets too dry soon, add a small quantity of water form time to time. Serves 4. Recipe By :
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INSERT INTO `RECIPES_PRO_NEW` VALUES (659, 'Appetizers', 'Dallas Cowboy Tacos', '1 ea Sausage (medium roll) 1 c Velveeta cheese 1/2 c Onion (chopped) 2 cn Crescent rolls Cook sausage over medium heat until well browned; drain. Stir in the onions and also brown. When completed, open can of rolls and stretch the dough until thin without splitting or tearing. In the wide part of the dough, add the sausage and onion mixture, put cheese on top of that. Then roll the dough as you would a regular cresent roll. Make sure you pinch all the open areas closed. Bake in preheated oven at 375F for 10 to 12 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (660, 'Appetizers', 'Dandelion Salad with Mustard Greens Vinaigrette', '------------------------------DANDELION SALAD------------------------------ 2 ea Red serrano or anaheim -- chiles 1/3 lb Sunflower sprouts 20 ea Ears baby corn 12 ea Radishes 2 lb Dandelion greens, washed & -- stemmed -------------------------MUSTARD GREENS VINAIGRETTE------------------------- 1 ea Bunch nustard greens, washed -- & stemmed 1 c Sunflower oil 2 tb Herb-flavored vinegar 1/2 ts Salt 1/4 ts Black pepper Slice the chiles diagonally, remove seeds and veins, and stick small bunches of sprouts through the pieces. Remove the husks and silk from the corn. Bring a small pot of water to boil and cook the corn in it 1 minute. Drain, rinse in cold water, and cool. (If using canned corn, simply drain and rinse) Wash and slice radishes. To make vinaigrette, place mustard greens in a blender and add the remaining ingredients. Blend until smooth. Toss with salad greens and serve.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (661, 'Appetizers', 'Danish Blue Cheese Pie', '-----------------------------------CRUST----------------------------------- 11 oz Pumpernickel Bread; * 1/2 c Butter; No Margarine 1/4 c Sugar; Granulated ---------------------------------CHEESE PIE--------------------------------- 2 ea Unflavored Gelatin;Envelopes 1/2 c Cold Water 4 oz Cream Cheese 4 oz Danish Blue Cheese 1 c Heavy Cream 1 lb Seedless Green Grapes * Use 1 loaf (11 oz) of thin sliced pumpernickel bread. NOTE: Since this is a Cheese pie rather than a cake, you will need one 9-inch pie tin. First prepare the crust. Preheat the oven to 250 degrees F, then dry the bread slices in the oven until they are hard enough to crumble easily, (about 20 to 25 minutes). Meanwhile melt the butter. Crush the bread, making about 1 1/2 cups of crumbs. Add the butter and the sugar and mix very well. Press the crumbs into the pie tin. Raise the oven temperature to 35o degrees F. and bake the crust fro 15 minutes. Allow to cool before filling. Then prepare the filling. In a medium-sized saucepan, combine the gelatin with the water and cook over medium high heat, stirring constantly, until the mixture is clear (about 6 to 8 minutes). Cool. In a large mixing bowl, beat the cream cheese until light and smooth. Mash the blue cheese well and combine with the cream cheese. Pour the gelatin mixture into the bowl with the cheese and mix well. Whip the cream until stiff and fold into the cheese mixture. Pour the filling gently into the prepared crust. Press the grapes upright into the pie, leaving the tops showing. Chill the pie for several hours or until set. NOTE: Since there is no sugar in this recipe, all the sweetness comes from the grapes, it is not as sweet as a cheesecake. If it is too tart for you, add just a little sugar, but it is well liked by most as an appetizer without any sugar added.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (662, 'Appetizers', 'Date Fried Won Ton', '1 lb Pitted dates, cut fine 1/2 c Walnut meats, cut fine Won Ton Wrappers 1) Combine dates and walnuts. 2) Place 1 TEASpoon of mixture on one corner of Won Ton wrapper 3) Wrap as for coconut candy won ton and fry in deep hot oil until golden brown. 4) An american version is to roll date\'filled Won ton while hot in powdered sugar. 5) A delicious Won Ton wrapper may be made by mixing together 1 pound of cooked mashed sweet potatoes, cooled, and 1 cup of flour. 6) Work into a stiff dough. Pinch off a piece of dough the size of a walnut and roll very thin.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (663, 'Appetizers', 'Date Hasoret', '1 c Pitted dates 1/2 c Dried appricots 1/3 c Walnuts 1/3 c Almonds 1 ts Cinnamon 1/4 ts Ginger, ground 1/3 c Orange juice 2 tb Red kosher wine Combine all ingredients in a processor. Process until finely chopped. Pat into a serving container, then cover til needed.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (664, 'Appetizers', 'Daube Glace', 'Jim Vorheis 21 1/2 oz Consomme 1/2 cn Water 1/2 Lemon, cut in half 1 tb Vinegar 1/2 ts Cayenne pepper 3/4 ts Worcestershire sauce 2 Stalks celery, cut in -eighths 1 Onion, cut in quarters 1/2 Green pepper, cut in half 1 1/2 ts Salt 1/2 ts Tabasco sauce 1 Clove garlic 2 pk Unflavored gelatin 1/2 c Water 1 lb Left-over pot roast Mayonnaise for garnish In a large covered pot, simmer consomme, 1/2 can water, lemon, vinegar, cayenne, Worcestershire, celery, onion, green pepper, salt, Tabasco sauce and garlic for 1 1/2 hours. Melt the gelatin in 1/2 cup water in a saucepan. Shred pot roast and add to gelatin. Strain the stock through a colander, add the meat-gelatin mixture and pour into an 8x8 inch pan. Chill Before gelatin has completely set, mix meat through so it is evenly distributed. Chill thoroughly. Cut into squares and serve on a lettuce leaf with a dollop of mayonnaise. Note: This may also be served for luncheon or as a hot weather dinner with fresh fruit and rolls or French bread. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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INSERT INTO `RECIPES_PRO_NEW` VALUES (665, 'Appetizers', 'Debbie\'s Chalupa Dip', '3 ea Avocados 2 t Lemon juice 1/2 t Salt 1/4 t Pepper 8 oz Sour cream 1/2 c Mayonnaise 1 pk Taco seasoning mix 1/2 c Green onion (chopped) 3 ea Tomatoes (chopped/drained) 8 oz Cheddar cheese (grated) Mash avocados with lemon juice, salt and pepper until smooth. In separate bowl, mix sour cream with mayonnaise and taco seasoning mix. In loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and cheese.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (666, 'Appetizers', 'Debbie\'s Date Balls', '1/2 c Sugar 1/2 c Brown sugar 1 pk Dates 1 cn Coconut 1 c Nuts (chopped) 2 c Rice Krispies 1/2 c Margarine Combine sugars, dates, coconut and butter. Cook 2 to 3 minutes, stirring constantly. Remove from heat and add nuts and rice krispies. Butter hands, roll into balls and coat with powdered sugar. Deborah Branning SOURCE: Mama\'s Favorite Recipes (Frances Turfitt) Shared by Nancy Coleman
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INSERT INTO `RECIPES_PRO_NEW` VALUES (667, 'Appetizers', 'Deep Fried Squid Rings', '2 lb Squid 1/2 c Flour 1 ts Salt 1/8 ts Pepper 2 Eggs 1 c Milk 1 1/2 c Italian bread crumbs Cut 2 the cleaned squid body sacks into 1/2\" wide rings. Rinse well under cold running water. In deep fryer heat oil to 375. In plastic bag combine flour, salt & pepper. Add a few squid rings at a time, shake until well coated. In a shallow bowl combine 2 eggs and 1 cup milk (beaten). Dip squid in liquid then in about 1-1/2 Cups Italian Bread Crumbs. Fry a few at a time about 45 seconds or until golden brown. Drain and keep warm. Serve with cocktail sauce or tartar sauce. NEW JERSEY SEAFOOD ADVISORY
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INSERT INTO `RECIPES_PRO_NEW` VALUES (668, 'Appetizers', 'Deep Fried Tofu with Plum Sauce', '1 lb Firm tofu 1/2 c Sesame seeds 2 tb Cornstarch 3 tb Whole-wheat flour 1/4 c Vegetable oil 1 1/2 lb Red plums, pitted, peeled & -- chopped 3/4 c Sugar 1 tb Soy sauce 1 tb Teriyaki sauce 2 ea Garlic cloves, chopped Water to cover Cut tofu into 1\" squares. Mix together sesame seeds, cornstarch & flour. Roll tofu in sesame mixture till well coated. Heat oil in skillet till hot. Fry squares till well browned. Drain on paper towels & set aside. Place the rest of the ingredients in a pot. Add just enough water to cover by 1/2\". Bring to a boil then simmer for 20 minutes. Blend till smooth. Pour into a serving bowl. To serve, place toothpicks in tofu cubes. Arrange on a platter & serve warm with the sauce. Jack Santa Maria, \"Chinese Vegetarian Cookery\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (669, 'Appetizers', 'Deep-Fried Shrimp Balls with Celery Sauce', '1 lb Shrimp 2 Slices, thin ginger, fresh 1 cl Garlic 1 Stalk, good-sized celery, Very crisp and fresh 1 ts Light soy sauce 1 tb Oyster sauce 1 tb Vodka 3 tb Chicken broth 1 tb Cornstarch 1 ts Salt 1 tb Cornstarch 2 c Oil, for deep-frying Lettuce leaves Devein the shrimp. Chop the shrimp very finely, almost into a paste. Mince the ginger and garlic; keep them separate. Peel the tough strings from the celery stock; slice it at angle into pieces about 1/4-inch thick. In a small bowl, combine the soy sauce, oyster sauce, vodka, chicken broth, and 1 tablespoon of the cornstarch. Reserve this mixture. In another mixing bowl, combine the shrimp with half of the minced ginger and half of the minced garlic; add the salt and the remaining tablespoon of cornstarch. Mix well, and with lightly moistened hands form this mixture into balls about 1-inch in diameter. Heat the oil to 350 degree F and deep-fry the shrimp balls 6 at a time. Drain the balls on paper towels and them keep warm. Put 1 tablespoon of the hot oil from the deep-fry pan in a wok and stir-fry the remaining ginger and garlic until it turns golden; add the celery and stir-fry quickly for about for about a half a minute. Add the reserved sauce mixture and stir until it thickens. On a plate, make a bed of lettuce leaves and arrange the shrimp balls on it, pour the sauce over the shrimp balls and serve hot. Makes 6 to 8 appetizer servings. Recipe: \"Chinese Appetizers\" by Verdi Published by Irene Chalmers Cookbooks, 1981
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INSERT INTO `RECIPES_PRO_NEW` VALUES (670, 'Appetizers', 'Deep-Fried Tofu with Peanut Sauce', '1 lb Tofu, pressed 2 ea Garlic cloves, chopped 1 ea Cilantro root, chopped 3 ea Dried red chilies, soaked & -- chopped, seeded 1/2 ts Salt 3/4 c Rice vinegar 1/4 c Sugar 1/2 c Peanuts, finely chopped 2 c Peanut -=OR=- vegetable oil ----------------------------------GARNISH---------------------------------- 2 ts Cilantro leaves, chopped 2 ts Red pepper flakes Cut the tofu into cubes 1\" X 1\" X 1 1/2\". Set aside. Make a paste of the garlic, cilantro root, chili peppers & salt. Add the vinegar & mix. Dissolve the sugar in 1/4 c hot water & add it to the paste along with the peanuts. Sprinkle with cilantro leaves & red pepper flakes. Put the oil in a wok & heat until hot. Deep-fry the tofu for 5 minutes until it becomes light brown. Drain on paper towels. Place tofu on a serving plate with the peanut sauce next to it. Use the sauce as a dip. Serve either hot or at room temperature. NOTE: Apparently you can buy tofu already deep-fried. If using this product, then only deep-fry it again for 1 minute. Puangkram C. Schmitz & Michael J. Worman, \"Practical Thai Cooking\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (671, 'Appetizers', 'Deep-Fried Yellow Bean Paste (Baa Yir)', '4 oz Dried moong beans -- soaked in water for 30 -- minutes, and drained 1 tb Plain flour 2 ts Red curry paste 1 tb Light soy sauce 1 ts Sugar 2 Kaffir lime leaves - rolled into a cigarette & - finely sliced into slivers Oil; for deep-frying ---------------------------------THE SAUCE--------------------------------- 4 tb Sugar 6 tb Rice vinegar 1/2 ts Salt In a mortar pound the drained moong beans to form a paste. Add the other ingredients in turn, stirring well. Pluck a small piece of the paste and form into a ball the size of a walnut. Do not mould too tightly. Deep-fry the balls until golden brown, drain and serve with the thick sweet sauce below. THE SAUCE: Gently heat the three ingredients until the sugar dissolves. Allow to cool before serving. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (672, 'Appetizers', 'Deluxe Fajita Nachos', '2 1/2 c Shredded cooked chicken 1 pk LAWRY\'S Spices & Seasonings -for Fajitas (1.27 oz) 1/3 c Water 8 oz Tortilla chips 1 1/4 c Grated Cheddar cheese (5 oz) -(4 oz) 1 c Grated Monterey Jack cheese 1 lg Tomato, chopped 1 cn Sliced ripe olives, drained -(2 1/4 oz) 1/4 c Sliced green onions Salsa In medium skillet, combine chicken, Spices & Seasonings for Fajitas and water; blend well. Bring to a boil; reduce heat and simmer 3 minutes. In large shallow ovenproof platter, arrange chips. Top with chicken and cheeses. Place under broiler to melt cheese. Top with tomato, olives, green onions and desired amount of salsa. Makes 4 appetizer or 2 main dish servings. PRESENTATION: Garnish with guacamole and sour cream. HINT: For a spicier version, add sliced jalapenos.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (673, 'Appetizers', 'Deluxe Nachos', 'Karen Mintzias -------------------------------REFRIED BEANS------------------------------- 2 c Dry pinto beans 1 lg Onion 1 Ham hock -Water 1/2 c Lard Salt -----------------------------------NACHOS----------------------------------- 12 Corn tortillas Lard for deep frying Salt 1 c Shredded Jack cheese 1 c Shredded cheddar cheese 2 Jalapeno chiles (or more); - finely chopped 1 c Finely diced tomatoes 1 c Finely chopped cilantro Place beans, whole onion and ham hock in saucepan. Add water to cover. Bring to boil, cover and simmer 1 1/2 hours, or until beans are tender. Remove onion and ham hock. Drain beans. Heat lard until very hot. Add to beans and mash with potato masher. Season to taste with salt. Set aside. To make nachos, cut tortillas in quarters and fry in deep hot lard until crisp. Drain and season lightly with salt. Arrange tortillas in single layer on large ovenproof platter. Sprinkle half each of Jack and cheddar cheeses over tortilla chips. Sprinkle chiles over cheeses. Top with dollops of refried beans and gently spread over mixture. (Reserve any extra beans for another use.) Sprinkle with half of remaining cheeses. Top with tomatoes and cilantro, then with remaining cheeses. Bake at 375F until cheeses are melted and bubbly, about 15 minutes. Serve at once. Created by: Red Onion, Los Angeles (C) 1992 The Los Angeles Times
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INSERT INTO `RECIPES_PRO_NEW` VALUES (674, 'Appetizers', 'Deluxe Salmon Spread', '1 lb Cooked canned salmon 1 c Mayonnaise 2 T Green pepper (diced) 2 T Pimento diced 2 t Lemon juice 1 t Tarragon vinegar 1 t Horseradish 1 t Chopped dried dill Put mayonnaise, pepper and pimento into blender on low until smooth. Turn into bowl with rest of ingredients. Mix well. Chill. Serve with brown bread.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (675, 'Appetizers', 'Deviled Crab Quiche', '2 c All-purpose flour 1/2 ts Salt 1/2 ts Chili seasoning 1/4 c Cold margarine, diced 1/4 c Lard, diced 1/2 c Finely grated Cheddar cheese 3 tb Cold water 6 sl Bacon, chopped 2 Onion, chopped 4 oz Crabmeat, flaked 3 Eggs 2/3 c Half-and-half 1/2 ts Mustard powder 1/4 ts Cayenne pepper Salt to taste Tomato slices (opt) Italian parsley sprigs (opt) Preheat oven to 400\'F. (205\'C.). In a bowl, combine flour, salt and chili seasoning. Cut in margarine and lard until mixture resembles bread crumbs. Add cheese and mix well. Stir in cold water and mix to form a fairly firm dough. Knead gently on a floured surface and roll out pastry. Set a 10\" flouted flan pan with a removable bottom on a baking sheet. Press pastry into flutes and trim edge neatly. Prick base with a fork. Line pastry with waxed paper and fill with dried beans. Bake 15 minutes. Remove waxed paper and beans and bake 5-10 minutes more or until dry and lightly golden. Fry bacon 3 minutes. Add onion; cook 2 minutes. Remove from heat; mix with crabmeat. Spoon mixture into flan shell. Whisk eggs, half-and-half, mustard, cayenne and salt. Pour into flan shell. Bake 30-35 minutes or until set and lightly golden. Garnish with tomato and parsley, if desired, and serve warm or cold.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (676, 'Appetizers', 'Deviled Dip', '1 Pimiento-Cheese spread (5 oz 1 cn Deviled ham (2.25 oz) 1/2 c Mayonnaise 2 tb Parsley - minced fine 1 tb Onion - minced fine 1 ds MSG 4 dr Tabasco sauce With blender, combine cheese spread, deviled ham, mayonnaise, parsley, onion, and seasonings. Chill. Makes about 1-1/3 cups. Original recipe from Better Homes & Gardens BBQ (1959). Conversion by Rick Weissgerber [GEnie D.WEISSGERBE]
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INSERT INTO `RECIPES_PRO_NEW` VALUES (677, 'Appetizers', 'Deviled Ham', '1 1/2 c Cubed, cooked ham, trimmed 1/4 c Cubed firm fat from cooked ...ham 1 1/2 ts Horseradish Mustard or other ...hot mustard 2 ts White wine vinegar Big pinch grated nutmeg Small pinch ground cloves 4 Drops Pepper Sherry or ...bottled hot pepper sauce 1/4 ts Anchovy paste 1/8 ts Finely minced garlic Big pinch ground pepper Big pinch ground ginger Big pinch ground thyme 1. Grind the ham and fat fairly fine, either in a food processor or, in two batches, in an electric blender. 2. if using a processor, add the remaining ingredients at once and process until the mixture is rather like a coarse pate. If using a blender, scrape the first batch of ground ham into a bowl, add the seasonings, process the rest of the ham, and combine with the mixture in the bowl. If too coarse, process again in two batches. 3. Taste for seasoning, then pack into a jar, cover, and refrigerate overnight or longer to let the falvors mingle. The spread will keep for up to 2 weeks. Makes about 1 1/2 cups
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INSERT INTO `RECIPES_PRO_NEW` VALUES (678, 'Appetizers', 'Deviled Ham Puffs', '30 Bread croutes 5 cm Deviled ham paste 1 Onion, finely chopped 2 ts Butter 125 g Cream cheese 1 c Grated cheese 1 Egg yolk 2 ts Chives 1. spread each croute with ham paste 2. saute onions in butter for 2 minutes, allow to cool. 3. beat the cream cheese until smooth, add next 3 ingredients and beat until well combined. spread on top of ham paste. 4. bake at 200 degrees c for 10 minutes or until golden brown and heated. serve immediately. TO MAKE CROUTES 1. cut bread circles from sliced bread with a 5 cm scone cutter. 2. brush both sides of each croute with melted butter and place on scone tray. 3. bake at 200 degrees c for 10 minutes or until golden brown, turning during cooking time. cool and store in an airtight container.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (679, 'Appetizers', 'Deviled Rock Lobster Or Crab', '1/4 lb Butter 1 Med. onion, grated 2 ts Dried mustard 1 Dash Tabasco sauce 1 Juice of 1 lemon 8 Lobster tails OR; 1 lb Lump crabmeat 4 tb Flour, heaping 2 c Milk 2 ts Salt 1/4 c Sherry 2 tb Parmesan cheese Deviled Rock Lobster or Crab Servings: 6 This recipe is equally good with lump crabmeat, or using the frozen lobster tails; whichever is available. Melt butter, add onion which has been grated along with onion juice. Cook a few minutes until onion is tender. Add dried mustard, salt, then flour. Slowly add milk and make your cream sauce. Allow your sauce to thicken, stirring constantly, and then add all the other ingredients. Serve this in flaky pastry shells. This will serve six. \"Talk About Good\" Published by the Junior League of Lafayette, LA. Submitted by Mrs. Robert A. Chenoweth.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (680, 'Appetizers', 'Deviled Smelt', '12 oz Smelt, thawed if frozen 1/4 c All-purpose flour 1/4 ts Salt 1 ts Dry mustard 1/4 ts Cayenne pepper 1/2 ts Paprika 1 Finely grated lemon peel Vegetable oil for frying 2 tb Chopped fresh parsley Lemon wedges Lemon peel strips (opt) Fresh dill sprig (opt) Rinse smelt under cold running water. Pat dry on paper towels. In a plastic bag, combine flour, salt, mustard, cayenne pepper, paprika and lemon peel. Add smelt and shake well until fish are evenly coated. Half fill a deep-fat fryer or saucepan with oil; heat to 375\'F. (190\'C.) or until a 1/2\" cube of day-old bread browns in 40 seconds. Place 1/2 of smelt in a frying basket. Lower basket gradually into hot oil and fry 1 minute, shaking basket frequently. Drain on paper towels. Reheat oil to 375\'F. (190\'C.). Repeat with remaining smelt. Place all of smelt into basket and fry 1-2 minutes more or until lightly golden and crisp. Drain on paper towels. Turn into a warm serving dish, sprinkle with chopped parsley and serve hot with lemon wedges. Garnish with lemon peel strips and dill sprigs, if desired.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (681, 'Appetizers', 'Deviled Tomatoes', '4 Firm tomatoes 2 tb Butter 1 sm Garlic clove, crushed 1/2 c Fresh white bread crumbs 1 tb Chopped fresh parsley 1/4 ts Cayenne pepper 1/2 ts Paprika 1/4 ts Dry mustard 1 tb Grated Parmesan cheese Salt to taste Fresh parsley sprigs Preheat oven to 350\'F. (175\'C.). Grease a 9\" square baking pan. Cut 1/3 slice off top of each tomato. Reserve tops for \'lids\'. Remove seeds from each tomato. Melt butter in a saucepan. Add garlic, bread crumbs and chopped parsley; mix well. Remove from heat. Add cayenne pepper, paprika, mustard, cheese and salt; mix well. Spoon into tomatoes and form in neat mounds, pressing gently in shape with fingertips. Put reserved \'lids\' on top. Arrange tomatoes, cut sides up, in greased pan. Bake in preheated oven 15 minutes. Garnish with parsley sprigs and serve hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (682, 'Appetizers', 'Devilish Eggs', '6 ea Hard boiled eggs 2 T Mayonnaise 2 T Poupon mustard 1 T Louisiana hot sauce 1 T Pimentos, mashed 3 T Dill relish 1 x Salt, to taste Cut the eggs in half. Remove yolk from white and set white aside. Mash yolks with a fork and add the mayonnaise and the rest of the ingredients. Spoon mixture back into egg whites and serve on a bed of lettuce.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (683, 'Appetizers', 'Devilishly Delicious Eggs', '6 Hard-cooked eggs 1/3 c Pace Picante Sauce -OR 1/3 c Pace Thick & Chunky Salsa 2 Crisply cooked bacon slices, -crumbled 1 tb Mayonnaise Peel and cut eggs in half lengthwise. Mash the yolks and mix with Pace, bacon, and mayonnaise. Fill the egg whites with the yolk mixture and chill. Garnish with olive slices or small sprigs or parsley or cilantro and serve on a lettuce-lined tray.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (684, 'Appetizers', 'Devilled Crab In Cucumber Cups.', '3 c Cooked crab meat, flaked. 2 ea Hard boiled eggs, chopped. 1/4 c Lemon grass, sliced fine. 1/4 c Onion, chopped. 2 tb Nam-prik Pao. 2 tb Fish sauce. 3 tb Lime juice. 1 tb Sugar. 2 tb Scallions, chopped. 2 tb Corianders leaves, chopped. Cucumber(s). Mix all ingredients together and fill cucumber cups. To make cucumber cups - Peel and cut cucumber crosswise approximately 3 inches thick, and scoop out seeds to make cups. Mix 1/2 cup white vinegar with 1/2 cup water, 1 tb salt, and 1/4 cup sugar. Add the cucumber cups and marinate for about 1/2 hour, then drain off and discard liquid.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (685, 'Appetizers', 'Devilled Crab In Tomato.', '2 c Cooked crab meat. 1/2 c Shallots, peeled, chopped. 1/2 c Lemon grass, sliced thin. 1/4 c Nam-prik Pao. 1/4 c Fish Sauce. 1/4 c Lime juice. 2 tb Sugar. 1/2 c Mint leaves, chopped fine. 1/4 c Scallions, sliced fine. 1/4 c Coriander leaves, chopped. 1 tb Chilli peppers, chopped. 30 ea Italian tomatoes. Wash the tomatoes and dry. Cut in half lengthwise, and scoop out seeds and pulps. Mix all remaining ingredients and fill the tomato halves. Arrange on a platter, on a bed of lettuce leaves, and decorate with mint leaves.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (686, 'Appetizers', 'Devilled Crabs', '12 ea Crabs, large 1 c Cream 2 T Flour 1/4 t Mace 1 T Butter 1 t Parsley, minced 1 t Worcestershire sauce 4 ea Egg, hard boiled, mashed 1 x Salt & pepper 1 x Bread crumbs Cover crabs with boiling salt water and boil for 30 minutes. Drain off the water, break off all claws, separate the shells and remove the spongy fingers and the stomach, which is found under the head. Pick out all the meat and set aside. Clean the upper shells of the crabs thoroughly. Melt the butter and add the flour and blend. Stir in cream and cook until mixture thickens, stirring constantly. Add the parsley, mashed egg yolks, seasonings and crab meat. Fill the shells with this mixture and cover with bread crumbs. Bake at 350-F for 10 minutes or put in a frying basket and plunge into hot oil until golden brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (687, 'Appetizers', 'Dhal', '1 1/4 c Brown lentils 3 3/4 c Water 1 ts Turmeric 1 Garlic clove, crushed 2 tb Ghee 1 lg Onion, chopped 1 ts Garam Masala 1/2 ts Ground ginger 1 ts Coriander 1/2 ts Cayenne pepper Fresh cilantro sprigs (opt) Wash lentils in cold water. In a saucepan, combine lentils, water, turmeric and garlic. Cover and simmer 30 minutes or until lentils are tender. Uncover and cook 2-3 minutes to reduce excess liquid. Heat ghee in a saucepan. Add onion and fry gently 5 minutes. Add Garam Masala, ginger, coriander and cayenne pepper; cook gently 1 minute. Add mixture to lentils and stir well. Garnish with cilantro, if desired. NOTE: For a less fiery flavor, reduce cayenne pepper.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (688, 'Appetizers', 'Diabetic Meat-Filled Dumplings', '| Ingredients | | | 4 | cup | flour, all-purpose | | | 1 1/2 | cup | water | | | 1/2 | pound | beef, ground | | | 2 | teaspoon | soy sauce, low-sodium | | | 1 | teaspoon | sherry | | | 2 | cup | spinach, fresh, chopped, or 1 c frozen spinach, thawed | | | 1 | teaspoon | ginger, fresh, grated | | | 1/4 | cup | water chestnut, finely minced | | | 2 | each | onions, green, chopped | | | | | |
Directions:
| Mix flour and water. Add more water a teaspoon at a time until dough cleans bowl. Turn it out on a floured board; knead smooth. Wrap in plastic wrap, and set aside for 20 minutes.
Brown and drain ground beef of all fat. Wash and dry fresh spinach, or dry frozen spinach. Combine with ground beef and remaining ingredients. Mix well.
Form dough into a long roll 1 inch in diameter. Cut or break into 1 inch sections. With your hands or a large glass, flatten each piece into a circle 3 inches in diameter. Place 1 tablespoon of filling in the center of each circle. With a finger dipped in water, dampen the edge of the circle. Fold the dough over the filling and press to seal.
Brush a nonstick frying pan with 1/2 teaspoon oil. Place the dumplings in the pan and brown them on each side. Add enough broth or water to come up to a third of the height of the dumplings. Cover pan tightly, and steam until water is all gone - about 15 to 20 minutes. Serve the dumplings hot or cold with sherry or vinegar for dipping.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (689, 'Appetizers', 'Diabetic Onion Dip', '8 oz Plain lo-cal yogurt 1/2 x Onions, finely chopped 2 ts Lemon juice 2 tb Parsley 1 ds Hot pepper sauce 1 ds Horseradish 1 ds Salt and pepper Combine all ingredients. Chill thoroughly. Yield: 1 1/2 C 1 serving = 1/2 milk, 1/2 veg Calories: 72
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INSERT INTO `RECIPES_PRO_NEW` VALUES (690, 'Appetizers', 'Diablo Dip', '1 Can bean dip 1 c Sour cream 2 tb Taco seasoning 8 oz Monterey jack cheese,grtd** 2 Tomatoes, finely diced 4 oz Chopped green chiles, opt. 8 oz Sharp cheddar, grated 4 Scallions, diced 1 Can ripe olives, diced, opt. **Cheese should be grated. If spicier result is desired, use Monterey Jack cheese w/jalapeno peppers. Swiss or mozzarella cheese can also be substituted. Make a round mound, layering ingredients in order listed, starting with bean dip and ending with olives. Serve with tortilla chips. Scoop from bottom to top to get a taste of all layers. From Theatrical Seasonings/Syracuse Stage
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INSERT INTO `RECIPES_PRO_NEW` VALUES (691, 'Appetizers', 'Diagram For Folding Tyropites Or Spanakopites', 'Karen Mintzias __________ __________ __________ _________ _________ _________ | | | | | | | | | /| | / | | | | | | | | | / | | <------ | | | | | | | | | / | | / | | | | | | |_______| |/__/|\\_| |/ | | | | | | | | | | | | | | ----> | | | | | | | /| | | | | | | |__|____| | | | |--------/ | | | | / | | | | <------- | @@@ | | / |________| |/ Diagram by: Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (692, 'Appetizers', 'Diced Pepper, Tomato & Onion Salad', '2 lg Green bell peppers, grilled -- & skinned 3 ea Tomatoes, skinned & seeded 1 lg Spanish onion 6 tb Olive oil 2 tb Vinegar 1 ea Garlic clove, finely chopped Salt Stem & de-seed the grilled bell pepper. Wash & dice the flesh. Dice the tomatoes & mix with the peppers. Dice the onions & mix them with the other ingredients as well. Combine the olive oil, vinegar & garlic. Add salt to taste & mix well. Pour over the salad & chill. Just before serving, strain off the excess juices & arrange in a salad bowl.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (693, 'Appetizers', 'Dijon Party Dip', '1 c Sour cream OR Plain yogurt 1/3 c Mayonnaise 1/4 c Dijon mustard 1 tb Finely-chopped green onion Seasoned salt Additional Dijon mustard Combine sour cream, mayonnaise, Dijon mustard and onion. Add seasoned salt to taste. Chill at least 1 hour to blend flavours. Pour into serving bowl. Garnish by swirling a small amount of mustard onto surface of dip. Serve with an assortment of cut up fresh vegetables. Makes 1 1/2 cups (375mL) of dip.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (694, 'Appetizers', 'Dill Pickles (Hunt)', '1 qt Vinegar 2 qt Water 1 c Salt Dill (to taste) Garlic (to taste) 1 ga Pickles Wash cucumbers thoroughly and place them in very hot water. In a large pot boil vinegar, water and salt for 2 minutes. Drain hot water from cucumbers and put in sterile jars with dill and garlic. Pour boiling solution over cucumbers and seal immediately. Open in 3 to 4 weeks. Posted By ehunt@bsc835.bsc.edu (Eric Hunt) On rec.food.recipes or rec.food.cooking
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INSERT INTO `RECIPES_PRO_NEW` VALUES (695, 'Appetizers', 'Dilly Ham Balls', '1 lb Ground, fully cooked ham 1/2 c Dry bread crumbs 1/4 c Finely chopped green onions 3 tb Finely chopped fresh dill, - or 3 tsp. dried dill, - divided 1/4 c Milk 1 Egg, lightly beaten 1 ts Dijon mustard 1/2 ts Pepper, divided 2 tb Butter or margarine 2 tb Vegetable oil 2 tb All-purpose flour 1 c Water 1 c Sour cream (8-oz.) Hot cooked noodles In a bowl, combine ham, cread crumbs, onions, 1 tb fresh dill (or 1 tsp. spoon dried), milk, egg, mustard and 1/4 tsp. pepper; mix well. Shape into 1-inch balls. In a large skillet, heat 1 tb. butter and 1 tb. oil. Brown ham balls, adding remaining butter and oil as needed. Remove ham balls to a serving dish; cover and keep warm. Pour ham drippings into a saucepan; blend in flour. Gradually add water and stir until smooth. Cook over low heat, stirring constantly until mixture thickens. Add sour cream and remaining dill and pepper; heat through, but do not boil. Pour over the ham balls. Serve over noodles.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (696, 'Appetizers', 'Dim Sum (Steamed Chinese Appetizers).', '1 3/4 Ground meat (beef , pork or -mix of two) ---------------------------------BASIC MIX--------------------------------- 2 Eggs 3 tb Soy sauce (light -preferred) 3 tb Sherry 1 ts Grated fresh ginger 1/2 ts White pepper 2 tb Sesame oil 3 Chopped little green -onions 2 tb Corn starch 4 tb Chopped water chestnut 3 Clove garlic, minced ------------------------------EXTRA CONDIMENTS------------------------------ 1 1/2 ts Red chili sauce with -garlic 2 ts Spicy brown bean sauce 3 ts Hosin sauce 1 ts Grated orange peel ----------------------------------WRAPPER---------------------------------- 1 pk Wonton skins in a large bowl, mix meat well with remaining BASIC ingredients. mix until smooth. Separate mix into four equal parts. For each part, add one of the EXTRA condiments -- mix well. To stuff the dumplings, put about one overflowing teaspoon or pecan sized ball into a wonton skin. Fold into shape. Possible shapes are purse , fish , chocolate kiss, nurses cap, or whatever. Parts of the wonton skin that are sticking out may get tough, so keep this to a minimum. Use a different shape for each condiment so that you will know what is what. To cook, place on top of lettuce leaf on steam rack ( the leaf helps prevent sticking). Be very careful not to let them touch each other or else they will stick. Steam for 20 minutes. Eat hot. Can be frozen and reheated in microwave. == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50
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INSERT INTO `RECIPES_PRO_NEW` VALUES (697, 'Appetizers', 'Dolmadakia (Stuffed Grapeleaves with Rice)', '16 oz Grape leaves 3/4 c Extra virgin olive oil 3 Onions; more if desired (shredded or minced finely) 1 3/4 c Rice 1 Lemon, juiced - or more, to taste Dill; very finely chopped 1 3/4 c -Hot water 3/4 ts Salt 1/4 ts Pepper Sautee the onion with half the oil. Add the rice and let cook for a few minutes. Add the dill, the hot water and salt and pepper. Boil for about 5 minutes. Let it cool. Steam the grape leaves and rinse with plenty of water in a collander. Wrap the rice mixture with the grape leaves. This is the most difficult and time consuming part, although after you are through it a couple of times you enjoy it the most. It is better if two people work on it simultaneously, talking, joking etc. You want to make them small in size (about 1-2 inches.) Do not hesitate to cut big leaves in half. Discard the central stem of these leaves and if you can reduce (with a sharp knife) any other tough stems it would be good. You want to wrap the rice very tightly. You place the rice in one end, fold from the short end and the two sides and then roll while pushing the rice downwards to pack it really tight. You have to do it a couple of times to understand. If they are not tightly packed they will unroll later. Also be careful to wrap totally, do not leave any holes. You arrange the dolmadakia in a casserole, tightly. Make more than one layers. Add the lemon juice, the rest of the olive oil and 1 1/2 cups of hot water. Cover them with a plate or something to keep them in place. Let them simmer for 35 minutes. Serve then cold, with strained yogurt or taramosalata. Enjoy. Georgios Posted by: rika@informix.com (Rika Tsitsinia)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (698, 'Appetizers', 'Dolmades Yialandzi (Stuffed Grapevine Leaves)', '3/4 c Olive oil 1/2 sm Onion; chopped 8 Scallions; chopped fine 2 lg Garlic cloves; chopped 1 c Raw long-grain rice 1 bn Fresh dill; chopped 1/2 bn Fresh parsley; chopped 1 1/2 Lemons (or more), juice only Salt & freshly ground pepper 1 c Hot water 1 lb Jar grapevine leaves Heat the 1/2 cup oil in a skillet. Add the onion and scallions and saute for about 5 minutes, until soft and transparent. Add the garlic and cook for a few minutes, then add the rice, dill, parsley, lemon juice, salt, pepper, and remaining 1/4 cup olive oil. Stir well, then add the hot water. Cover and simmer about 5 minutes. Remove from the heat and cool. Meanwhile, carefully remove the grapevine leaves from the jar, leaving the brine in the jar. Wash grapevine leaves thoroughly and drain, then with a sharp knife cut the heavy stems from the leaves. (If using fresh grapevine leaves use the same procedure, parboiling leaves for 5 minutes when not tender, then drain.) Line an enameled pan with a few heavy grapevine leaves and set aside. To stuff a grapevine leaf, put it on your working surface rough side up and stem end near you, and place a teaspoonful of the rice mixture near the stem end. Using both hands, fold the part of the leaf near you up and over the filling. Then fold the right side of the leaf over the filling, then the left side, and roll tightly and back away from you and toward the pointed end of leaf. Place the \"dolma\", seam side down, in the prepared pan. Continue stuffing grapevine leaves until the mixture has been used. (If any grapevine leaves remain, replace in the reserved brine for future use.) Place an inverted plate on the dolmades, then add enough water to cover the dolmades (about 1 to 1-1/2 cups). Bring to a boil, then cover the pan, lower the heat, and simmer as slowly as possible for 1-1/4 hours, then taste one to see if the rice is tender, and continue cooking slowly if necessary. Cool, then chill. Serve cold, as an appetizer or as an entree. Note: An important variation, particularly in Macedonia and Thrace: add a few tablespoons of raisins and pine nuts to the filling when adding the rice. Also, you may vary the size of dolmades as you wish by adding 1-1/2 teaspoons of the filling. However, be consistent to allow them to cook at the same rate. They may be stored in the refrigerator for a week or so.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (699, 'Appetizers', 'Dolmas (Greek Stuffed Grape Leaves)', '1 c Long-grain white rice 1 c Plus 3 Tbsp olive oil 1 c Finely chopped yellow onion 3 Green onions, including -green tops, finely chopped 1/4 c Minced fresh parsley 2 tb Minced fresh mint 1/2 c Pine nuts 1 ts Ground cinnamon 1/2 ts Ground allspice 1/2 ts Salt 1/4 ts Freshly ground black pepper 16 oz Jar grape leaves Servings: makes about 50 dolmas Several stems of fresh parsley About 3/4 cup freshly squeezed lemon juice About 1 cup homemade chicken stock, canned chicken broth, or water, heated Additional freshly squeezed lemon juice Grated or minced lemon zest for garnish Wash and drain rice. Heat 3 Tbsp of the olive oil in a skillet over medium-high heat. Add the yellow onion and saute until soft but not brown, about 5 minutes. Transfer to a mixing bowl and add the drained rice, 1/2 cup of the remaining olive oil, green onions, parsley, pine nuts, cinnamon, allspice, salt, and pepper. Set aside. Rinse the grape leaves under running cold water to removes as much brine as possible, pat dry, and stack on a plate. Place 1 leaf at a time, shiny side down, on a flat work surface. Cut off and discard the tough stem end. Spoon about 1 Tbsp of the rice mixture in the center near the base of the leaf. Fold the stem end over to cover the filling, fold both side inward lengthwise and then tightly roll leaf toward pointed tip end to form a compact packet. Repeat with the remaining leaves and filling. Pour about 2 Tbsp. of the remaining olive oil in the bottom of a large pot and strew with a layer of parsley stems to prevent grape leaves from sticking. Arrange the stuffed leaves, seam side down and almost touching, on top of the parsley, making as many layers as necessary. Drizzle the remaining 5 Tbsp olive oil, the lemon juice, and 1/2 cup stock, broth, or water over the leaves. Top with a heat-resistant plate and weight with a heavy can to keep leaves from unwinding during cooking. Cover the pot, bring to a gentle boil, reduce the heat to low, and cook until rice is tender, about 1 hour. During cooking, add a little heated liquid as needed to keep dolmas moist. Remove from the heat and cool in the pot. Sprinkle with lemon juice to taste, garnish with lemon zest, and serve at room temperature. Source: Rice by James McNair Posted by Linda Davis
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INSERT INTO `RECIPES_PRO_NEW` VALUES (700, 'Appetizers', 'Domestic Boursin Cheese', 'Jim Vorheis 3 oz Cream cheese 4 tb Butter 1/4 ts Garlic powder 2 tb Freshly grated Parmesan -cheese 1 tb Dry white wine 1 tb Minced parsley 1 pn Of thyme 1 pn Of marjoram Cream all ingredients thoroughly or use food processor with steel blade. Chill for at least four hours. Serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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INSERT INTO `RECIPES_PRO_NEW` VALUES (701, 'Appetizers', 'Domesticated Chick-Pea Dip', '6 ea Garlic Cloves 1/4 t Black Pepper 1 c Olive Oil 1/2 c Lemon Juice 1 tb Salt 3 c Chick-Peas; Cooked ----------------------------------GARNISH---------------------------------- 1 x Parsley; Chopped Place the garlic, pepper, olive oil, lemon juice, and salt in a food processor or blender and puree until the garlic is finely chopped (if preparing by hand, finely dice and mash the garlic, then mix with the other ingredients). Add the chick-peas and continue mixing to a smooth paste. Garnish with the chopped parsley. Maybe served at room temperature or chilled. Makes about 4 1/2 cups of dip SUGGESTED DIPPERS: Pita Bread Or Toast Triangles, Scallions, Bland Water Crackers, Red Cabbage
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INSERT INTO `RECIPES_PRO_NEW` VALUES (702, 'Appetizers', 'Double Apricot Bread', '------------------------FROM: JAN COPELAND, ARIZONA------------------------ 1 cn Apricot halves 16oz (drain) 1 3/4 c All-purpose flour 3/4 c Whole wheat flour 1 1/4 c Sugar 3 1/2 t Baking powder 1 t Salt 1/2 t Pumpkin pie spice 2 ea Eggs (beaten) 1/2 c Milk 3 T Cooking oil 1 c Snipped dried apricots In a blender container or food processor bowl blend or process canned apricot halves till smooth. Set aside. In a large bowl combine all-purpose flour, whole wheat flour, sugar, bakin powder, salt and pumpkin pie spice. In anlther bowl combien eggw, the apricot puree, milk and cooking oil. Add to flour mixture, stiring just till combined. Stir in dried apricots. Pour into two greased 8x4x2-inch loaf pans. Bake in a 350 degree oven 45 to 50 minutes or till a toothpick inserted near center comes out clean. Cool in pans 10 minutes. Remove from pans. Cool completely. Slice and serve. Makes 2 loaves. Nutrition information per serving: 186 cal (15% from fat), 3 g fat, 245 mg chol. 3 g pro., 37 g carbo. 2 g dietary fiber, 187 mg sodium, U.S. RDA: 12% vit. A, 13% thiamine. From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19) 10/93 From: Better Homes and Gardens, Test Kitchen (March, 1991)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (703, 'Appetizers', 'Double Cheese Wheel', '1 lb Cheese; * 3 oz Cream Cheese; Softened, 1 pk 1/4 c Marinated Artichoke Hearts** 1/4 c Pine Nuts; Toasted, 1 oz 1 1/2 t Fresh Basil Leaves; OR *** 1/2 t Basil Leaves; Dried.*** * You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese that weighs 1 lb. ** Artichoke Hearts should be drained and chopped. *** Fresh Basil Leaves should be snipped OR Dried Basil Leaves should be crumbled. ~------------------------------------------------------------------------- Remove any wax coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving a 1/2-inch thick shell on the sides and bottom; reserve cheese shell. Finely chop enough of the scooped-out cheese to measure 1 cup (reserve any extra for another use). Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 T of the pine nuts,and the basil in the workbowl of food processor fitted with the steel blade, cover and process until well mixed. Pack mixture into cheese shell. Sprinkle with remaining 1 T pine nuts; press lightly. Cover and refrigerate until filling is firm, about 3 hours. Cut into thin wedges. Serve with assorted crackers if desired.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (704, 'Appetizers', 'Double Melon Soup', '1 sm Cantaloupe, peeled, seeded & -- chopped 2 tb Orange juice 1 ts Orange rind, grated 2 tb Sweet sherry 1/2 ea Honeydew melon, peeled, -- seeded & chopped 2 tb Lemon juice 3 tb Mint, chopped Mint sprigs, to garnish Puree the cantaloupe with the orange juice, orange rind & the sherry. Cover & chill for at least 3 hours. Puree the honeydew melon with the lemon juice & mint. Cover & chill for at least 3 hours. Pour equal amounts of each melon mixture into chilled serving bowls for a pretty half orange, half green effect. Garnish with mint sprigs & serve chilled. Pamela Westland, \"Fruit\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (705, 'Appetizers', 'Down & Dirty Apple Chutney Dip', '1 c Chunky Applesauce; Unsweeten 1/4 c Honey 1/4 c Raisins 4 ts Lemon Juice 1 1/4 ts Curry Powder 1 ts Celery Salt 1 tb Tarragon Vinegar 2 tb Dark Brown Sugar Mix the applesauce and hone, blending well, and add the rains. Blend in the lemon juice and vinegar, mixing well. Add all of the other ingredients, blending well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Pound Cake Cubes, Dried Fruit, Steak, Apricots, Melon, Italian Bread Chunks, Croutons
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INSERT INTO `RECIPES_PRO_NEW` VALUES (706, 'Appetizers', 'Down and Dirty Apple Chutney Dip', '1 c Chunky Applesauce; Unsweeten 1/4 c Honey 1/4 c Raisins 4 ts Lemon Juice 1 tb Tarragon Vinegar 2 tb Dark Brown Sugar 1 1/4 ts Curry Powder 1 ts Celery Salt Mix the applesauce and hone, blending well, and add the rains. Blend in the lemon juice and vinegar, mixing well. Add all of the other ingredients, blending well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Pound Cake Cubes, Dried Fruit, Steak, Apricots, Melon, Italian Bread Chunks, Croutons
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INSERT INTO `RECIPES_PRO_NEW` VALUES (707, 'Appetizers', 'Dr. Pepper Glazed Pecans', '1/2 tb Butter or margarine 1/2 c Of Dr. Pepper 1 c Pecan halves Melt butter in small sauce -pan and add Dr. Pepper, -bring To simmering point. Add -pecans and simmer for 15 -minutes Or until Dr. Pepper -evaporates stirring -frequently. Pour Pecans over cookie sheet and -bake in 275 degree oven for 40 Minutes or until crisp or -turning at least every 10 minutes while baking.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (708, 'Appetizers', 'Dried Tomato Crostini', '-Waldine Van Geffen VGHC42A 12 Sun-dried tomato halves; -dry pack 1/4 c Boiling water 2 tb Balsamic or red wine vinegar 1 md Tomato; peel, seed, chop 1/4 c Red onion; finely chop 4 Pitted ripe olives; minced 1 tb Olive oil 1 1/2 ts Parsley; snipped 1 cl Garlic; minced 1/2 ts Capers; drain, chop Cracked black pepper 8 oz Loaf baguette-style French -bread Parmesan or Mozzarella;shred Fresh thyme sprigs; optional Combine dried tomatoes, water and vinegar. Let stand for 15 to 20 minutes to soften tomatoes. Drain. Discard liquid. Cut dried tomatoes into thin strips; return to bowl. Stir in ripe tomato, onion, olives, oil, parsley, garlic and capers. Season with pepper. Bias-slice bread into 24 pieces, about 1/2\" thick. Place bread slices on a baking sheet. Bake in a 350~ oven for 3 to 5 minutes or till light brown. Turn bread over; bake for 3 to 5 minutes more or till light brown. Spoon tomato mixture onto toasted bread and serve immediately. Or, if desired, sprinkle added Paremsan cheese or mozzarella over tomato mixture; return to oven for 3 to 5 minutes more or till cheese is melted. Garnish with fresh thyme sprigs, if desired. Serve immediately. (wrv)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (709, 'Appetizers', 'Drunken Tuna Dip', '1 1/2 tb Brandy 1 c Cream Cheese; Softened 1/4 c Sour Cream 1/4 c Mayonnaise 3/4 c Fresh Tuna; Flaked, OR 6 1/2 oz Tuna; Flaked, Well Drained 2 tb Green Onion; Minced, Use All 1 tb Lemon Juice 1/8 t Hot Sauce 1/8 t Salt Beat the brandy and cream cheese to a smooth and creamy consistency. Blend in the sour cream and mayonnaise. Mix in the tuna and green onion, blending well. Add the remaining ingredients and blend until almost smooth. May be served at room temperature or chilled. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Onion Crackers, French Bread Cubes, Cheese Crackers, Celery Root, Cucumber, Radishes, Monterey Jack Cheese Sticks
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INSERT INTO `RECIPES_PRO_NEW` VALUES (710, 'Appetizers', 'Duck Liver Mousse', '1 lb Duck livers, cleaned 1 tb Kosher salt 2 To 3 large shallots, chopped 1 oz Brandy 1 tb Fresh pepper 1 oz Hazelnut liqueur 1 tb Nutmeg 3 c Heavy cream Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food processor and puree. With machine on add 3 cups heavy cream. Strain through a fine sieve. Bake in water bath at 325 to 350 until the center is firm to the touch. Serve as an appetizer or fist course with toasted French Bread slices.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (711, 'Appetizers', 'Duck Sauce', '1/2 c Peach or apricot preserves 1/4 c White vinegar 1 tb Grated ginger 1/3 c Finely chopped scallions Combine the preserves, vinegar & ginger & heat to a simmer. Simmer gently, stirring occasionally, for 5 minutes. Remove from the heat & stir in the chopped scallions. Will keep refrigerated for 2 weeks or so. \"Sundays at Moosewood Restaurant Cookbook\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (712, 'Appetizers', 'Easy \"No-Bake\" Cookies', '2 c Sugar 1/2 c Butter 4 tb Cocoa 1/2 c Evaporated milk 1/2 c Peanut butter 3 c Dry oatmeal 1/2 ts Vanilla 1/4 ts Salt Combine sugar, butter, milk, salt, & cocoa, boil one min. Remove from heat & add vanilla, peanut butter & oatmeal. Stir together, then drop by spoonfuls onto waxed paper. ~-
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INSERT INTO `RECIPES_PRO_NEW` VALUES (713, 'Appetizers', 'Easy Cheddar Swiss Fondue', '2 c Cheddar cheese, shredded -(500mL) 2 c Swiss cheese, shredded(500m) 1/4 c All purpose flour (50mL) 1 1/4 c Dry white wine or beer -(300mL) 3/4 ts Salt (3mL) 1 pn Garlic powder Crusty French bread cubes Combine cheddar and Swiss cheeses in a bowl. Sprinkle with flour; toss lightly to coat. Heat wine, or beer, in a medium saucepan until simmering but not boiling; reduce heat to maintain temperature. Gradually add the cheese mixture, by small handfuls, stirring constantly after each addition until cheese melts (mixture will appear curdled at first but smooths our as more of the cheese mixture is added). Stir in salt and garlic powder. Transfer to a fondue pot and keep warm. Serve with bread cubes for dipping. Makes about 2 3/4c(675mL)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (714, 'Appetizers', 'Easy Cheese and Shrimp Gyozas (East/West)', '1/2 lb Medium shrimp (41 to 40 per -pound) shelled and deveined 1 1/2 ts Salt 1 ts Finely minced ginger or -ginger juice 2 ts Dry sherry or rice wine 1 ts Cornstarch 5 Fresh water chestnuts, -finely chopped 2 Green onions, chopped 1 1/2 tb Chopped fresh coriander 2 Chinese sausages, finely -chopped 1 1/4 c Grated Monterey Jack cheese -(about 5 ounces) 1 pk Round siu mai wrappers or -won ton wrappers LIME CREAM SAUCE (see note) 1 tb Oil 2/3 c Chicken stock 1 1/2 c Heavy cream 1 tb Lime juice Salt and white pepper to taste Sprigs of fresh coriander Toss the shrimp with 1 teaspoon of the salt and let stand for 10 minutes. Rinse thoroughly, drain and pat dry. Finely chop shrimp and put them in a mixing bowl. Add remaining salt, ginger, rice wine, cornstarch, water chestnuts, green onions, coriander, sausage and cheese to mix- ture; mix thoroughly. If you are using won ton wrappers, trim the corner to make a circle. Place 1 heaping teaspoon filling in the center of 1 wrapper. Moisten the edge of the wrapper with water and fold in half to enclose filling and form a half-circle. Pinch the edges together to seal. Set on a baking sheet; cover with a towel. Repeat with remaining filling and wrappers. To cook and sauce 4 servings, add 1 tablespoon of the oil to a 10-inch nonstick skillet and set over medium heat. Arrange 12 gyozas in one single layer; pan-fry for 1 minute or until lightly browned. Turn the gyozas over to brown other side, about 1 minute longer. Add chicken stock, shake pan to prevent gyozas from stick- ing. Cover and cook at low boil for 2 minutes. Remove gyozas to a plate; keep warm. Increase heat under skillet to high, add cream; bring to a boil stirring for 45 seconds until thickened. Stir in lime juice. Season with salt and pepper. To serve, divide the sauce among 4 plates. Arrange 3 gyozas on each. Garnish with fresh coriander springs. Note: There is enough filling to make 4 dozen gyozas. The amount of sauce indicated above is enough for 12 gyozas. If you want to make more, multiple the sauce ingredients, but bear in mind that you will have to make the sauce separately as part of each batch. Freeze extra uncooked gyozas on a baking sheet; when frozen, transfer them to a freezer bag. Do not defrost before browning. Makes 4 dozen gyozas. Serves 16.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (715, 'Appetizers', 'Easy Cheesy Snack Bread', '4 1/2 c All-Purpose Flour, divided 2 pk FLEISCHMANN\'s 8 g Quick-Rise 1 x Instant Yeast (2 Tbls) 2 t Italian Seasoning, 1 x Dried, crushed 1 1/2 t Salt 1 ea Garlic clove, minced 1 1/2 c Very warm Water(125F-130F) 2 ea Eggs 2 c Cheddar Cheese, shredded 2 cn Green Chilies, 114Ml each, 1 x Diced, drained 1/4 c Pimentos, drained, sliced In a large bowl, combine 2 cups of the flour, undissolved yeast, Italian seasoning, salt and garlic. Stir warm water into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup more flour; beat 2 minutes at high speed scraping bowl immediately. With spoon mix in 1 cup of cheese and enough flour to make a soft dough. Cover; let rest for 10 minutes. With back of a large metal spoon or lightly oiled hands, spread dough in greased 15x10x3/4-inch(2L) jelly roll pan. Sprinkle with remaining cheese. Top with chilies and pimentos. Cover; let rise in a warm, draft-free place until light and puffy, about 20 minutes. Bake in 400F(200C) oven 20 to 25 minutes or until done. Serve warm, cut into squares. Makes about 24 squares.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (716, 'Appetizers', 'Easy Spam Triangles', '1 cn SPAM Luncheon Meat, cut into -small cubes (7 oz) 3/4 c Shredded gouda cheese 1/2 c Peeled, diced apple 2 tb Onion sour cream dip 1 pk Refrigerated pie crusts -(15 oz) 1 Egg white, beaten Vegetable cooking spray 1/4 ts Poppy seeds Heat oven to 425\'F. In bowl, combine SPAM, cheese, apple, and dip. Cut one pie crust sheet into 8 wedges. Place 1/4 cup SPAM mixture in center of each wedge, spreading to within 1/2\" of each edge. Moisten edges of pastry with egg white. Cut remaining pie crust sheet into 8 wedges. Place over filling. Press edges of filled pastry firmly together using fork. Place on baking sheet coated with cooking spray. Brush with remaining egg white and sprinkle with poppy seeds. Bake 15-20 minutes or until lightly browned.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (717, 'Appetizers', 'Easy Sunflower Pate', '------------------------------DRY INGREDIENTS------------------------------ 1 c Sunflower seeds, ground 1/2 c Cornmeal 1/2 c Nutritional yeast 3 ts Parsley 1 1/2 ts Basil 1 ts Thyme 3/4 ts Sea salt 1/2 ts Sage 1/4 ts Sea kelp -----------------------------OTHER INGREDIENTS----------------------------- 1 c Potato, finely grated 1 1/3 c Water 1/4 c Sunflower oil 2 tb Tamari 3 ts Horseradish, prepared Mix the dry ingredients together in a bowl. Grate the potato and rinse it thoroughly to remove excess starch. Squeeze and drain it after rinsing. Add the remaining ingredients in the order given, stirring in the potato last. Mix well. Preheat the oven to 375F. Generously oil a 9\" glass pie plate and scoop in the pate mixture. put in the oven and immediately turn the heat down to 350f. Bake 35-45 minutes until well browned. Let the pate cool 1-2 hours and then chill it thoroughly before serving to set it completely. It may be reheated later if desired. It is tasted when served at room temperature. Enjoy the pate as an appetizer, snack or protein main dish. May be served on crackers or bread. Great for picnics, lunches or parties. Keeps 7 days refrigerated or may be frozen into pie wedges. Jeanne Marie Martin, \"Vegan Delights: Gourmet Vegetarian Specialities\" Posted by Anne MacLellan
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INSERT INTO `RECIPES_PRO_NEW` VALUES (718, 'Appetizers', 'Easy Tomato Soup', '2 md Onions, coarsely chopped 2 tb Olive oil 1 1/2 lb Potatoes, diced 2 ts Oregano 1 ts Basil 2 ts Parsley 1 ts Salt 2 ts Black pepper 28 oz Can tomatoes 7 c Stock Heat oil in large soup pot. When hot, saute onion for 5 minutes, take care not to let it brown. Add potatoes and fry for, covered for 3 minutes. Add oregano, basil, parsley, salt & pepper. Cook covered for 2 minutes. Add tomatoes and cook for another 5 minutes. Add the stock, bring to a boil, reduce heat & simmer for 20 minutes, or until the potatoes are tender. Check seasonings. Let cool, blend till smooth. Reheat before serving, but take care not to let it boil. Posted by Mark Satterly in Intercook
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INSERT INTO `RECIPES_PRO_NEW` VALUES (719, 'Appetizers', 'Eating Well\'s Parmesan Straws', '1 Large egg white 1 tb Olive oil 1/4 ts Salt 1/8 ts Cayenne (optional) 6 Sheets phyllo dough 14\"x18\" 3/4 c Freshly grated Parmesan or -Asiago cheese Preheat oven to 400 degrees F. lightly coat 2 baking sheets with non-stick cooking spray or line with parchment paper. In a small bowl, whisk together egg white, oil, salt and cayenne, if used. Lay a sheet of phyllo on a work surface with the short side toward you. Keep remaining phyllo sheets covered with a plastic wrap or waxed paper. With a pastry brush, lightly coat the lower half of sheet with the egg-white mixture and sprinkle with about 2 tsp. cheese. Fold the upper half over the lower half. Brush the right half of the folded sheet with egg-whit mixture, sprinkle with a heaping teaspoon of cheese and fold left half over the cheese. Brush the bottom half of the folded sheet with the egg-white mixture, sprinkle with 1 tsp cheese and fold the upper half over lower half. Finally brush the top with the egg-whit mixture and sprinkle with 1 tsp. cheese. Cut into ten 1/2-inch strips using a knife or a serrated pastry cutter. With a wide spatula, transfer the strips to the prepared baking sheet, placing them about 1/2 inch apart. repeat the procedure with the remaining 5 sheets of phyllo, egg-whites and cheese. Bake the straws for 8 to 10 minutes, or until golden and crisp. Transfer to a rack to cool. Makes 5 dozen straws. Note: The straws may be stored in an airtight container at room temperature for 1 week or the freezer for up to 2 months.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (720, 'Appetizers', 'Ebi Kimizushi (Prawn Sushi with Egg Yolk)', '-----------------------------------SUSHI----------------------------------- 6 Med., Raw, Unshelled, Shrimp ----------------------------------MARINADE---------------------------------- 3 tb Rice Vinegar 1 ts Sugar 1 pn MSG 4 tb Water 1/4 ts Salt ----------------------------------FILLING---------------------------------- 4 Egg Yolks 1/4 ts Salt 1 pn MSG 1 1/4 ts Sugar 2 1/2 ts Lemon Juice TO COOK PRAWNS: Leaving the shells of the prawns intact, insert the toothpicks along the inside curves to prevent curling. Drop the prawn into 3/4 pt of boiling water and cook briskly, uncovered, for about 3 minutes until pink and firm. Drain in a sieve and cool quickly under cold running water. Remove the toothpicks and peel the prawns, leaving the last section of shell and tail on each one. De-vein the prawns by making a shallow incision across their tops with a small, sharp knife. Lift out the vein. Butterfly the prawns by cutting along their inner curves 3/4 of the way through, spreading the open and flattening with a cleaver. MARINADE Put the vinegar, water, salt, sugar and MSG into a mixing bowl and stir together thoroughly. Add the prawns, marinade at room temperature for 1 hour. FILLING Drop the egg yolks into a small saucepan and beat lightly with a fork. Remove 2 1/2 t of the yolks and set aside. Add 3/4 pt of water to the remaining yolks, stir thoroughly, and cook over a moderate heat for 10-15 minutes until the yolks are firm and hard-boiled. Drain them in a sieve, and mash them into a paste. Beat the sugar, salt, salt, lemon juice, MSG, and the rest of the raw egg yolks and continue to beat. Rub the mixture through a fine sieve. TO ASSEMBLE AND SERVE Divide the seasoned egg filling into 6 equal parts and pack each part into the center of a prawn. Seal the edges by pressing them together. Serve at room temperature.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (721, 'Appetizers', 'Eels In Piquant Sauce ( All I Pebre)', '4 lb Eel 1 tb Olive oil 1 tb Paprika 2 c Hot water 3 Garlic cloves; chopped 14 Blanched almonds 2 tb Chopped fresh parsley 1/4 ts Saffron 1 tb Olive oil Salt to taste A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca. A cold beer might go best with this piquant tapa. Clean and skin eels and cut into 1- to 1 1/2-inch pieces. Heat 1 tablespoon olive oil in a casserole or skillet, add paprika, and stir in enough water to cover eels. Bring to a boil and add pieces of eel. Meanwhile with a mortar and pestle or in an electric blender crush garlic, almonds, parsley, and saffron with enough olive oil to make a smooth paste. Stir mixture into casserole, add salt to taste, and cook for about 20 minutes or until eels are done. Add more water if sauce thickens. Serve hot. Variation: For an all-in-one meal or a main course, add peas, chopped carrots, or new potatoes (or all three) and serve over rice, as they do in Valencia. From: \"Tapas, Wines & Good Times\" by Don and Marge Foster. ISBN: 0-8092-4877-8
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INSERT INTO `RECIPES_PRO_NEW` VALUES (722, 'Appetizers', 'Egg Drop Soup', '6 c Hot water 3 1/2 oz Pk chicken noodle soup mix (2 envelopes) 2 Eggs, well beaten 1 T Soy sauce (optional) Chinese fried noodles 1. Pour water into a deep, 2-quart, heat-resistant, non-metallic casserole and heat, covered, in Microwave Oven 10 minutes or until boiling. 2. Add noodle soup mix and heat, covered, 4 minutes. Allow to stand 4 to 5 minutes or until noodles and chicken are tender. 3. Pour beaten eggs in soup mixture gradually, stirring with a fork and heat, uncovered, 2 to 3 minutes or until egg is cooked. Stir frequently with a fork to make eeggs form thin strings. 4. If desired, stir in soy sauce. Garnish with fried noodles.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (723, 'Appetizers', 'Egg Foo Yung', '6 Eggs 2 tb Green onions; minced 1/2 ts Pepper 1 ts Salt 1 lb Bean sprouts 1 c Crabmeat or shrimp cooked -----------------------------------SAUCE----------------------------------- 1 tb Cornstarch 1 tb Sugar 3 ts Soy sauce 1/2 c Water BEAT EGGS WELL. ADD DRAINED BEAN SPROUTS. IF USING FRESH SPROUTS (WHICH ARE THE BEST) BLANCH THEM BY PLACING THEM IN A COVERED SKILLET WITH A FEW TEASPOONS OF WATER FOR JUST A FEW MINUTES. ADD BEAN SPROUTS, ONION, SALT PEPPER AND CRAB MEAT TO EGGS. COOK LIKE PANCAKES IN A SMALL AMOUNT OF OIL. SERVE WITH SAUCE. SAUCE MIX ALL SAUCE INGREDIENTS TOGETHER AND COOK, STIRRING, UNTIL THICKENED. SERVE OVER THE EGG FOO YUNG
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INSERT INTO `RECIPES_PRO_NEW` VALUES (724, 'Appetizers', 'Egg Mayonnaise Indienne', '4 Hard-boiled eggs 1 cn Tuna, drained, flaked -(3.5 oz) 1/2 c Mayonnaise Salt to taste Fresh ground pepper to taste 4 Cocktail gherkins, chopped 3 tb Half and half 2 ts Tomato paste 1 1/2 ts Curry Powder Paprika Fresh Italian parsley -sprigs (opt) Cut eggs in half lengthwise and carefully remove yolks. Put yolks into a bowl. Mix in tuna, 2 tablespoons of mayonnaise, salt, pepper and gherkins. Divide mixture evenly between egg white halves and fill hollows. Smooth tops to form neat mounds. In a bowl, mix remaining mayonnaise, half and half, tomato paste and Curry Powder; season with salt. Mix until smooth. Spoon mixture over prepared eggs to coat completely. Garnish with paprika and parsley sprigs, if desired. Serve chilled.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (725, 'Appetizers', 'Egg Mousse', '6 Eggs, hard-boiled 1 ts Gelatine 1 tb Worcestershire sauce 2 ts Anchovy essence 5 oz Chicken stock 1 c Cream, whipped Paprika Salt Finely chop the egg whites. Sieve the egg yolks. Add gelatine to chicken stock and heat until it dissolves. Cool and allow mixture to begin to set. Put stock and seasoning into whipped cream. Fold in yolks and whites, place in dish and chill. Decorate and serve. NOTES: * Simple appetizer for summer days -- This dish was served at a dinner I was invited to at the Vice-Chancellor\'s Lodge at the University of Liverpool when I was a student. Mrs. Whelan, the VC\'s wife, gave me the recipe later. * A nice way to decorate is to peel some white grapes and chill. Then before serving spread thinly a little caviar on top and place halved grapes on top of that. : Difficulty: easy. : Time: 20 minutes preparation, several hours chilling. : Precision: Measure gelatine and stock. : Marcus G Hand, : AT&T Information Systems, Middletown, New Jersey, USA : mtuni!mgh : Copyright (C) 1986 USENET Community Trust
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INSERT INTO `RECIPES_PRO_NEW` VALUES (726, 'Appetizers', 'Egg Pancake Rolls with Pork Filling', '4 Eggs 1 tb Dry sherry Carrots, finely chopped (for garnish) ----------------------------------FILLING---------------------------------- 1 c (about 1/2 lb) ground pork, Uncooked 2 md Fresh mushrooms, Chopped fine 2 Scallions, chopped fine (white parts separate from The green) 2 ts Cornstarch, dissolved in 2 tb Water, cold 1/2 tb Dark soy sauce 1 tb Dry sherry 1 ts Salt 1 tb Peanut oil -----------------------------------SAUCE----------------------------------- 2 tb Oyster sauce 1 tb Light soy sauce 1 tb Plum sauce Dash hot chili oil or Tabasco Sauce In a bowl, stir the eggs with the dry sherry. In a mixing bowl, combine all the filling ingredients, include only the white parts of the chopped scallions (save the green parts for garnish) and stir to blend well. In a 8-inch skillet, heat the oil lightly. Pour about a quarter of the egg mixture to cover the bottom of the skillet. Heat until the egg pancake has barely set, then transfer to a plate. Make 3 more pancakes. Divide the filling into 4 portions and put a portions on each pancake. Moisten your fingers with cold water and spread the filling mixture evenly over the surface of the pancake, then roll up tightly, as you would a jelly roll. Seal with a little leftover egg from the egg-beating bowl. Place the rolls on a flat plate that will fit your steamer, and then steam them over an inch of simmering water for 15 minutes. In a bowl, mix together the sauce ingredients. To serve, cut the rolls into slices, cutting on the slant. Drizzle the sauce over them and top with the scallion greens and the carrots. Makes 6 to 8 appetizer servings. Recipe: \"Chinese Appetizers\" by Verdi Published by Irene Chalmers Cookbooks, 1981
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INSERT INTO `RECIPES_PRO_NEW` VALUES (727, 'Appetizers', 'Egg Plant Fritters', '1 lg Egg plant 2 ts Butter 1 Egg, beaten 1 ts Salt 1/4 ts Pepper Flour Boil egg plant, scoop out the meat and mix with butter, egg, salt, pepper and enough flour to drop from a spoon. Heat shortening (375 degrees). Drop batter from spoon and fry. Drain on paper towel. Cooking time about 6 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (728, 'Appetizers', 'Egg Rolls', '1 lb Package egg roll skins Egg beaten Enough oil to deepfry 1 c Diced roast pork 1/2 c Cooked and diced shrimp 1/4 c Water chestnuts 1/4 c Shreded bamboo shoots canned 2 c Chopped bean sprouts fresh 2 Green onion; finely chopped 4 Fresh mushroom chopped 1/2 ts Sugar 2 tb Soy sauce 1 tb Seseme oil Salt and pepper to taste Heat the seseme oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat, shrimp, green onion, salt & pepper, soy sauce, sugar Remove from heat and set aside to cool. Place 2 tablespoons of the mixture in center of egg roll skin. Take the two opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into a log shape. Pre-heat oil in either a deep pot or wide deep skillet. Fry the egg rolls until golden brown turning every so often to get an even browning. Remove from oil and place on absorbent paper to drain and serve very hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (729, 'Appetizers', 'Egg Rolls #1', '1 lb Package Egg Roll Skins Egg Beaten Enough Oil To Deep-fry 1 c Diced Roast Pork 1/2 c Cooked And Diced Shrimp 1/4 c Water Chestnuts 1/4 c Shredded Bamboo Shoots 2 c Chopped Bean Sprouts, Fresh 2 Green Onion, Finely Chopped 4 Fresh Mushroom Chopped 1/2 ts Sugar 2 tb Soy Sauce 1 tb Sesame Oil Salt And Pepper To Taste Heat the sesame oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat, shrimp, green onion, salt & pepper, soy sauce and sugar. Remove from heat and set aside to cool. Place 2 tablespoons of the mixture in center of egg roll skin. Take the two opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into a log shape. Pre-heat oil in either a deep pot or wide deep skillet. Fry the egg rolls until golden brown turning every so often to get an even browning. Remove from oil and place on absorbent paper to drain and serve very hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (730, 'Appetizers', 'Egg Roulade', '----------------------------------FILLING---------------------------------- 1 md Fine chopped onion 2 tb Olive oil 1 md Size sweet red pepper cored Seeded and cut into 1/2 Inch dice 1 pk (10-oz) frozen chopped Spinach thawed and squeezed Dry 1 ts Grated lemon rind 1/4 ts Salt 1/8 ts Sugar 1/8 ts Pepper 3/4 c Ricotta cheese drained ----------------------------------ROULADE---------------------------------- 1/4 c (1/2 stick) unsalted Butter 1/3 c Unsifted all purpose Flour 1 1/3 c Warmed milk 1/4 ts Pepper 6 Separated eggs 1 1/4 c Grated parmesan cheese 1 Egg white FILLING: Saute onion in oil in large skillet, stirring often, until soft and golden, about 8 minutes. Add red pepper and cook 4 minutes longer. Add spinach, lemon rind, salt, sugar and pepper. Transfer to medium size bowl. Stir in ricotta cheese. Set aside. Preheat oven to 400 degrees. Grease bottom of 15.5 x 10.5 inch jelly roll pan. Line bottom withw ax paenly.~ 2. Add the salt and garlic, stirring well. Remove from the heat and stir in the ground chile and oregano, coating the meat evenly with the spices. (If you are using a combination of mild and hot chile, do not add the hot spice yet.) Add a small amount of broth and stir well.~ 3. Return to the heat, add a bit more broth and stir. Continue to add broth, a little at a time, stirring, until the chili is smooth, then reduce the heat and simmer, uncovered, for about 1 hour.~ 4. Taste and adjust seasonings adding the ground hot chile to taste at this point. To add, remove the pot from the heat, sprinkle the chile over the top, and stir well.~ 5. Serve the chili with a bowl of freshly stewed pinto beans on the side.~
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INSERT INTO `RECIPES_PRO_NEW` VALUES (731, 'Appetizers', 'Eggplant a La Provencale', '3 lg Eggplants Coarse salt Olive oil 2 lb Ripe tomatoes 3 ea Garlic cloves, chopped 2 tb Parsley, chopped 1 tb Lemon juice 1/8 ts Sugar Salt & pepper Parsley to garnish Cut unpeeled eggplants into 1/2\" diagonal slices, spread slices onto a cutting board, sprinkle with salt & press with a plate to get rid of excess liquid. Allow to drain for 30 minutes. Wipe with a damp cloth. Heat enough olive oil to cover bottom of a large skillet. Fry gently over medium heat, turning often till tender. Remove from pan & drain. Plunge tomatoes into boiling water for a few seconds, peel & deseed. Saute remaining pulp in a little olive oil till soft. Add garlic & parsley. Cover, reduce heat & cook for 30 to 40 minutes. Remove from heat, cool, add lemon juice, sugar, salt & pepper. Place eggplant in a shallow serving dish or glass bowl. Pour tomato mixture on top & chill till ready to serve. Garnish with parsley sprigs.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (732, 'Appetizers', 'Eggplant Caponata', '2 Medium eggplants 1/2 c Vegetable stock 2 Onions, sliced 1 c Diced celery 3/4 c Tomato puree 1/2 c Vinegar 2 tb Sugar 2 tb Capers 4 tb Raisins or currants, plumped In hot water Salt & pepper Preheat oven to 400F. Place the eggplants on a baking sheet and prick with a fork. Bake until tender but not mushy, about 35-45 minutes. When the eggplants are cool enough to handle, remove the peel and dice the flesh into 1-inch cubes. Place the cubes in a strainer or drainer. In a large saute pan over moderate heat, bring the stock to a boil. Add the onions and cook until tender, about 10 minutes. Add the celery and cook for 5 minutes. Add the tomato puree, vinegar, and sugar, and simmer a few minutes. Stir in ther eserved eggplant, capers, and raisins and warm through. Adjust the seasoning with salt and pepper. Serve at room temperature. This can be made a few days ahead of time. Bring to room temperature for serving, check seasoning, and add vinegar and salt if desired.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (733, 'Appetizers', 'Eggplant Caviar', '3 Eggplants 3 Garlic cloves; minced 1/3 c Olive oil 1 tb Minced parsley -(or Onion, Basil or - Anchovies) 1 Lemon, juice only Salt and pepper This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch. HALVE THE EGGPLANTS LENGTHWISE and place under a broiler, 2 inches from the flame. Broil for 50 minutes, turning once, until very soft. Scoop out the flesh and discard the seed strips. Pass through the coarse blade of a food mill or coarsely mash by hand. Add garlic to taste (be careful, the taste becomes stronger with time). Beat in the olive oil. Add the parsley, lemon juice, salt and pepper.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (734, 'Appetizers', 'Eggplant Caviar (Prodigy)', '3 Eggplants 3 Garlic cloves; minced 1/3 c Olive oil 1 tb Minced parsley -(or Onion, Basil or - Anchovies) 1 Lemon, juice only Salt and pepper This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch. HALVE THE EGGPLANTS LENGTHWISE and place under a broiler, 2 inches from the flame. Broil for 50 minutes, turning once, until very soft. Scoop out the flesh and discard the seed strips. Pass through the coarse blade of a food mill or coarsely mash by hand. Add garlic to taste (be careful, the taste becomes stronger with time). Beat in the olive oil. Add the parsley, lemon juice, salt and pepper. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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INSERT INTO `RECIPES_PRO_NEW` VALUES (735, 'Appetizers', 'Eggplant Caviar Dip', '1 ea Eggplant; Md, About 1 Lb. 2 ea Cloves Garlic 1/2 t Soy Sauce 2 tb Olive Oil 1 tb Lemon Juice 1 c Fresh Tomato; Chopped 2 tb Green Onion; Diced, Use All 2 tb Fresh Parsley; Minced 1 tb Fresh Basil; Chopped, OR 1 t Dried Basil; Crushed Cut the eggplant in half lengthwise. Bake, cut side down, on a greased cookie sheet at 400 degrees F. for 60 minutes. As the eggplant cools, gently squeeze out the excess water. Use a spoon to scoop pulp from the skin. Place the pulp in a bowl and mash with a fork. Using a garlic press, crush the garlic into the eggplant. Add all of the other ingredients and blend well. Cover and chill. Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Lavasch Crackers, Cocktail Rye Bread, Scallions, Bell Peppers
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INSERT INTO `RECIPES_PRO_NEW` VALUES (736, 'Appetizers', 'Eggplant Dip', '1 md Eggplant 3 md Green onions, finely chopped 1 lg Tomato, peeled & chopped 1 sm Clove garlic, finely chopped 1/2 Stalk celery, finely chopped 1 tb Fresh lemon juice or vinegar 1 tb Vegetable oil 1/2 ts Salt 1/4 ts Freshly ground pepper Eggplant dip is popular in many Mediterranean countries. In the West it is often called poor man\'s caviar. It\'s good with raw vegetable dippers or on crisp Melba toast. Prick whole eggplant in several places with a fork. Place in a baking pan and bake in 400 F oven for 30 minutes. Cool, peel and chop finely. (A blender or food processor can be used but avoid overprocessing. Dip is best when it has some crunch.) Combine eggplant, onions, tomato, garlic and celery. Add lemon juice, vegetable oil, salt and freshly ground pepper. Cover tightly and refrigerate for several hours to blend flavors. 2 tb - 17 calories, 2 g carbohydrate, 1 g fat, 1++extra (free exchange) Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier, Dec 93.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (737, 'Appetizers', 'Eggplant Imam Bayildi', '2 md Eggplants Olive oil 1 md Tomato, chopped Salt & Pepper 1/4 ts Allspice 1/2 ts Parsley 1 tb Currants, soaked in cold -water 30 minutes 1 Clove garlic 1 Bay Leaf Cut the stems off the eggplants but do not peel. Cut several length-wise slits in the eggplants, but do not slice through. Heat 2 tb olive oil in a small skillet and saute the onion until it browns slightly. Than add tomato, salt, pepper, allspice, and parsley. Cook over medium low heat until the mixture breaks down to almost a puree. Drain currents, and add the to the tomato-onion mixture, and cook for 10 more minutes. Stuff the cooked mixture in the slits in the eggplants with your fingers or a knife. Set the eggplants in a flame-proof dish that iwll just hold them. Pour oil over the eggplants until oil level is about halfway up the eggplants. Add garlic & bay leaf to the oil. Cover the dish and cook over very low heat for an hour or until eggplants are very soft. Turn them every 15 minutes. WHen done, pour off excess oil and strain and store for re-use. Cool and refridgerate eggplants overnight. Serve cold with thin slices.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (738, 'Appetizers', 'Eggplant Relish', '1 md Eggplant 1 Egg, hard-boiled 1 Green pepper 1 md Onion Oil Vinegar Garlic Salt Pepper Sugar Bake eggplant until soft. Grind together the baked eggplant, egg, green pepper and onion. Add oil, vinegar and seasonings to taste. Chill. Serve cold. NOTES: * This is my mother\'s recipe -- It can serve as either an appetizer or a relish. : Difficulty: easy. : Time: 20 minutes baking, 5 minutes mixing. : Precision: no need to measure. : Jan Wolitzky : AT&T Bell Laboratories, Murray Hill, New Jersey, USA : ihnp4!mhuxd!wolit : Copyright (C) 1986 USENET Community Trust
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INSERT INTO `RECIPES_PRO_NEW` VALUES (739, 'Appetizers', 'Eggplant Salad (Veg Times)', '1 lb Peeled eggplant, cubed 1 lb Tomatoes, chopped 2 ts Cayenne 1 ts Salt 1 tb Olive oil 1 tb Tomato juice Boil eggplant in water for 30 minutes. Drain well & squeeze out excess moisture. In a large skillet over moderate heat, saute eggplant, tomatoes, cayenne & salt in olive oil & tomato juice for about 5 minutes, mashing with a fork until somewhat smooth. Chill before serving. \"Vegetarian Times\" December, 1993
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INSERT INTO `RECIPES_PRO_NEW` VALUES (740, 'Appetizers', 'Eggplant Salad La Tamu', '5 sm Eggplants, sliced Salt 2 tb Olive oil 1/4 ts Black pepper 1/2 ts Sweet red pepper 1 ts Vinegar -=OR=- lemon juice 1/2 ts Garlic, chopped 1 tb Italian parsley, chopped 2 lg Tomatoes, skinned & grated Lemon quarters Salt eggplant slices generously & leave to drain for 30 minutes. Rinse well under running water & pat dry on paper towels. Saute eggplants in oil until just golden. Add salt to taste, along with the peppers & the rest of the ingredients except the lemon quarters. Cook & mash gently for 10 to 12 minutes, or until excess liquids have evaporated. Adjust seasoning. Allow to cool & then serve garnished with lemon quarters.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (741, 'Appetizers', 'Eggplant Spread', '1 Eggplant; 1 to 1 1/2 pounds 2 tb Fresh parsley; minced 2 tb Fresh cilantro; minced 1 ts Ground cumin 1 ts Ground coriander 1/2 ts Garlic powder 1/4 ts Salt; optional ds Tabasco sauce Recipe by: The New McDougall Cookbook Preparation Time: 1:10 Preheat the oven to 350 degrees. Cut the stem off the eggplant and prick it all over with a fork. Place it directly on the oven rack and bake for about 1 hour, or until the eggplant is soft and the skin is wrinkled. Remove from the oven and allow to cool. When it is cool enough top handle, peel and chop. Place in a blender or food processor with the parsley and cilantro. Process until smooth. Place in a saucepan and add the remaining ingredients. Cook, stirring, until the mixture thickens slightly, about 10 minutes. 75 calories, 0.9 grams fat per 1/2 cup serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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INSERT INTO `RECIPES_PRO_NEW` VALUES (742, 'Appetizers', 'Eggplant Tahini Pate', '1 lg Eggplant 1 lg Garlic clove 3 Shallots 1 ts Garam Masala 3 tb Tahini (creamed sesame) 1 Lemon peel, finely grated 3 tb Lemon juice Salt to taste 2 ts Olive oil Cayenne pepper Halved lemon slices (opt) Fresh parsley sprig (opt) Pita bread, cut in strips Preheat oven to 350\'F. (175\'C.). Prick eggplant several times with a fork. Bake eggplant in preheated oven 30-40 minutes or until softened and skin has turned dark brown. Cool, trim ends and peel eggplant. Process flesh in a blender or food processor with garlic, shallots, Garam Masala, tahini, lemon peel and juice until smooth and evenly combined. Season with salt. Spoon mixture into a serving bowl, drizzle with olive oil and sprinkle with cayenne pepper. Garnish with lemon slices and parsley sprig, if desired, and serve with pita bread.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (743, 'Appetizers', 'Eggplant with Tomato Tapenade', '----------------------------NORMA WRENN NPXR56B---------------------------- 2 md Eggplants 1/4 c WESSON Oil 1 ts Garlic powder 3/4 c Tomato Tapenade; divided 3/4 c SARGENTO Fancy Supreme Shredded Parmesan Cheese -divided -TOMATO TAPENDADE 3 oz Package dried tomatoes 2 c -water 2 tb Wesson oil 2 Cloves garlic; minced 1 ts Grated lemon rind 1 ts Lemon juice 1 ts Dried whole basil 1/2 ts Ground pepper 1/4 c Ripe olives; sliced 1 tb Drained capers Trim ends from eggplant; cut crosswise into sixteen 1/2-inch-thick slices. Arrange slices on a greased baking sheet; brush both sides with oil, and sprinkle with garlic salt. Bake at 400~ for 8 minutes; turn eggplant, and bake an additional 5 minutes. Spread 1 tb Tomato Tapenade on each slice; sprinkle with 1 tablespoon cheese. Bake an additional 2 minutes. Tomato Tapenade Combine tomatoes and water in a small saucepan; bring to a boil. Cover; reduce heat, and simmer 10 minutes or until tender. Drain well; pat dry with paper towels. Combine tomatoes, oil and remaining ingredients in a food processor or electric blender. Top with cover and process until coarsely pureed. Yield: about 1-1/3 cups. (wrv)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (744, 'Appetizers', 'Eggroll Filling #2 (Dxdg05a)', '-Jane Harris (DXDG05A) -Posted on *P on 9/10/92 ------------------------------PORK AND OYSTER------------------------------ 1/3 lb Ground pork 3 tb Soy sauce 4 Green onions; -finely chopped 2 pt Oysters; shucked, -liquid reserved 2 tb Lemon juice 1 tb Sherry 1 tb Vegatable oil 1 Onion; finely chopped 8 Mushrooms; chopped Black pepper to taste 1 Red pepper; diced 1 tb Crushed pineapple 1/2 ts Sesame oil 1. In food processor combine pork, soy, scallions oysters, lemon juice and sherry, grind breifly 2.Heat vegtablbeoil in wok or fry pan, 3. Add pork mixture, onions, mushrooms, pepper, red pepper, stir fry 1-2 min, add pineapple and reserved liquid 4. Continue cooking 1 min 5. Drizzle on sesame oil 6. Cool and make egg rolls Dgeign Formatted for MM by Elayne Caldwell -KVNH17B
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INSERT INTO `RECIPES_PRO_NEW` VALUES (745, 'Appetizers', 'Elegant Chestnut Soup', '3 c Chestnuts, roasted & peeled 1 tb Oil 1/2 c Onion, finely chopped 1/4 c Celery, chopped 2 1/4 c Water 3/4 c Apple juice 1 ts Tamari 1 Vegetable bouillon cube ----------------------------------OPTIONAL---------------------------------- 1 ds Nutmeg * To roast chestnuts: Choose fresh, firm, unwrinkled chestnuts with no signs of mold. On the flat side of each chestnut make 2 cuts with a small, sharp knife, from one end to the other in the shape of an X. Place the chestnuts, cut side up, on a low baking sheet with a thin layer of water on the bottom. Bake the chestnuts for 20-25 minutes at 350F until browned and the cuts peel back naturally from the heat. Test one chestnut to be sure its \"meat\" is tender. When tender, remove from oven, cool only slightly, peel and enjoy or use in recipes. Some people like to boil the cut chestnuts for easier peeling. This is okay, though some nutrients and flavour will be lost. Prepare chestnuts. Peel off the outer shell and the fuzzy skin before using the inner chestnut meat. Heat the oil until hot and saute the onion until semi-tender. Add the celery and saute until both are very tender. Blend the water and apple juice with the chestnuts and all the remaining ingredients*. Simmer everything on low to medium heat (do NOT boil!) for about 15-20 minutes or until hot throughout and the flavours mingle. Enjoy this rich and tantalizing soup with extra chopped or ground nuts as a garnish. Keeps 4-6 days refrigerated. *Two vegetable bouillon cubes may be used instead of the tamari or miso. Also, 1/2 cup applesauce and 2 1/2 cups water can be used instead of the juice and 2 1/4 cups water. *Anne\'s note: I would assume by reading this, she means blend these ingredients in a blender and return to the pot. Jeanne Marie Martin, \"Vegan Delights\" posted by Anne MacLellan
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INSERT INTO `RECIPES_PRO_NEW` VALUES (746, 'Appetizers', 'Elegant Crabmeat Balls', '2 cn Crabmeat (6-7 oz cans) 1 c Bread crumbs (fresh) 3 T Sherry cooking wine 1 T Lemon juice 1 T Onion (grated) 1 t Dry Mustard 1/2 t Salt 1 x Pepper 1 pk Bacon (cut into halves) 1 x Parsley Drain and flake crabmeat; combine remaining ingredients except bacon. Mix well. Shape into walnut sized balls. Wrap in bacon half; secure with toothpicks. Broil under medium heat until bacon is crisp, approximately 10 minutes, turning to brown evenly. Garnish with parsely ans lemon. Makes appromately 2 dozen.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (747, 'Appetizers', 'Empanadas (Brazilian Meat Pies)', '4 c Flour 1 tb Butter 1 c Shortening 2 Whole eggs 1 Egg yolk 2 ts Salt 1 1/2 c Cold water For the filling: 1 tb Oil 1 sm Onion, finely chopped (about -1/4 cup) 1 Clove garlic, minced 3 Chicken legs 1 Bay leaf 2 tb Tomato paste Salt & pepper Water, as needed 3 tb Flour 1/4 c Cooked peas 8 Pitted green olives, chopped Cayenne pepper 1 Egg beaten with a pinch of -salt for glaze Servings: Makes 50 1/2-inch empanadas Notes: Empanadas are Brazil\'s national appetizer, tiny pies filled with chicken olives, and peas. Belita\'s are famous all over Brazil. Empanadas are traditionally made in special molds that are almost as deep as they are wide. If they are unavailable, any small tartlet molds will do. \"The secret to making good dough,\" says Belita, \"is to massage it, not knead it.\" It may look as if she\'s making mud pies, but the results are truly superb. For the dough: To prepare the dough: Place the flour in a large mixing bowl and make a well in the center. Place the butter, shortening, eggs, salt, and 1 cup water in the well. Using one hand to mix, squeeze these ingredients through your fingers to make a paste. Gradually work in the flour, squeezing the dough between your fingers to mix it. Add water as necessary; the dough should be quite soft. Let the dough rest for 30 minutes while you prepare the filling. Heat the oil in a large saucepan. Saute the onion and garlic over medium heat for 2 to 3 minutes or until soft but not brown. Add the chicken, bay leaf, tomato paste, salt, and pepper, plus water just to cover. Bring to a boil, reduce heat, and simmer for 20 minutes, or until the chicken is cooked. Skim off the fat that rises to the surface. Remove the chicken, then strain and reserve the broth. When the chicken is cool enough to handle, discard the skin and remove the meat from the bone. Finely shred the meat with your fingers or in a food processor. Stir in the flour, peas, and olives. Stir in 3 to 4 Tbsp broth; the filling should be moist but not runny. Add enough cayenne to give the chicken a little bite. Pinch off cherry-sized pieces of dough and use them to line the tartlet molds. Belita pushes the dough in with her thumb. The dough should just reach over the top of the mold. Place a spoonful of filling in each crust. Roll out the remaining dough and cut out tops for the empanadas. Try to capture an air bubble when you place the top over the filling; according to Belita, this is what makes the pies light. Seal the tartlets by pinching together the top and bottom crust. Note: The empanadas can be prepared ahead to this stage and frozen. Preheat the oven to 350-F. Brush the tops with egg glaze. Bake for 30 minutes or until golden brown. Unmold and serve. Source: Yankee magazine, April 1991, recipe from Belita de Castro- Brazilian cook, cookbook author. From: Sallie Austin
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INSERT INTO `RECIPES_PRO_NEW` VALUES (748, 'Appetizers', 'Empanadas - S. American', '-----------------------------------DOUGH----------------------------------- 2 c Flour, all purpose 2/3 c Shortening or lard 1/2 ts Salt 6 tb Water -------------------------------DESSERT FRUIT------------------------------- 2 1/2 c Fruit 1 ts Cinnamon 1 c Sugar 1/2 ts Nutmeg ------------------------------CARNE ( ANY MEAT------------------------------ 1 Onion 1 tb Olive oil 4 oz Water Sal and Pepper to taste 1 Pepper, green 8 oz Tomato paste 1 tb Vinegar 1 lb Beef, sliced thinly DOUGH: In a medium mixing bowl, combine flour and salt. Cut in the shortening or lard till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 1/8 thick and cut into 4\" circles. Flour lightly both side of circles and then stack up for later use. DESSERT FILLING: Just about any kind of fruit or melon may be used. Combine ingredients and heat to thoroughly mix, coarse chop, so that filling is chunky but bite-sized. Pumpkins is very good!! CARNE: Just about any kind of meat may be used, depending on availability. The sauce seems to be the only fairly consistent thing. Saute the onion and green pepper in olive oil. Add remaining ingredients and cook for 20 minutes. ( In S.A. this is continually cooked and prepared on the back burner, often being used and added to for several months at a time. It developes a flavor all its own...) Add meat and coat thoroughly with the sauce. COOKING: Add a large spoonfull of one of the above mixtures to the center of a dough circle. Place another circle on top. Fasten the two circles together by reeding the edges with a fork. These may then be baked, at around 350 degrees F until brown, deep fat fried, fried, cooked or heated on a barbecue. They may also be wrapped in banana husks, well moistened corn husks, etc. The object is to heat thoroughly, cooking the meat and browning the outsides so they are dry enough to hold together.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (749, 'Appetizers', 'Empanaditas', '1/2 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 Md 2 tb Raisins; Finely Chopped 2 tb Chopped Green Olives 1/4 ts Salt 1/8 ts Pepper 1/4 c Cottage Cheese;Sm Curd,Cream 1 ea Egg;Large Hard Cooked, * 1 ea Egg; Large, Separated 1 ts Water 1 x 10-Inch PastryRecipe,2 crust 2 ts Milk * Hard boiled egg should be peeled and chopped. ~------------------------------------------------------------------------- Cook and stir ground beef in 10-inch skillet, breaking up into small pieces, until brown; drain reserving 1 T of fat and the beef in the skillet. Stir in onion, raisins, olives,salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg. Heat oven to 400 degrees F. Mix egg white and water until slightly foamy; reserve. Prepare pastry dough; gather into a ball. Divide into halves. Shape into 2 flattened rounds on lightly floured cloth covered surface. Roll 1 round of pasty into circle, about 14 inches in diameter. Cut into 11 or 12 circles, 3 1/2-inches in diameter. Spoon on 2 t of the beef mixture at the center of each circle; brush edge of pastry with egg white mixture. Fold pastry circle up over filling; press edge with fork to seal. place empanaditas on ungreased cookie sheet. Repeat with remaining pastry circles. Gather any remianing pastry; shape into another round. Repeat rolling cutting and filling. Beat egg yolk and milk until well blended; brush over tops of empanaditas. Bake until golden brown, 15 to 20 minutes. Serve warm.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (750, 'Appetizers', 'Endive with Bleu Cheese', '3 oz Cream cheese 3 oz Bleu cheese 3 tb Unsalted butter 1/4 c Whipping cream 2 lg Bunch Belgian endive paprika (Makes about 2 dozen appetizers.) Combine cheeses, butter and 1/4 cup whipping cream in processor or blender and mix until creamy, adding more cream as necessary. Separate endive leaves; wash and drain. Spoon cheese mixture into pastry bag fitted with star tip and pipe into endive leaves. Arrange leaves in spoke pattern on large platter and sprinkle with paprika. Refrigerate until ready to serve.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (751, 'Appetizers', 'Endive with Tomato Rosettes', '6 ea Medium-sized heads belgiam e 1 ea 8-oz. package cream cheese ( 3 tb Milk 2 oz Dried tomatoes, in oil (chop 1 x Basil leaves or watercress s 1 x Flower for garnish Calories per serving: 30 Fat grams per serving: 3 Approx. Cook Time: Cholesterol per serving: 7 ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Separate leaves from heads of Belgiam endive (you should be able to get 6 pretty leaves from each endive). Reserve small leaves and centers for salad another day. Rinse leaves under running cold water; pat dry with paper towels. In small bowl, with mixer at medium speed, beat cream cheese until smooth. Gradually beat in milk until blended. With spoon, stir in chopped dried tomatoes. Spoon cream-cheese filling into decorating bag with large rosette tube. Place a basil leaf or small watercress sprig on each endive leaf. Pipe some filling onto basil on wide end of each endive leaf. Arrange endive leaves on platter; garnish platter with flower. Cover and refrigerate until ready to serve. MAKES 3 DOZEN HORS D\'OEUVRES
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INSERT INTO `RECIPES_PRO_NEW` VALUES (752, 'Appetizers', 'Escargot a La Bourguignonne', '1 c Soft butter 1/4 c Finely chopped parsley 2 Shallots, finely chopped 1 Clove garlic, finely chopped 2 tb Brandy 32 Canned French snails 32 Snail shells 1. Preheat the oven to 350 deg. F. 2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well. 3. Place a snail in each shell and fill the cavity with the seasoned butter. Place on a baking pan and bake for twelve minutes. Serve hot, as an appetizer, on individual snail dishes or on small folded napkins on plates, to keep the shells from sliding about. [From \"The New York Times International Cookbook.\"]
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INSERT INTO `RECIPES_PRO_NEW` VALUES (753, 'Appetizers', 'Escargot and Spinach Traume', '-----------------------------STEP 1 INGREDIENTS----------------------------- 1 pk Fresh spinach, cleaned and Trimmed 1 12-count can large snails 2 oz Feta cheese 2 md Cloves garlic, minced 1 oz 1/4-inch diced onion 1 oz Pine nuts Salt to taste 1/2 oz Pernod -----------------------------STEP 2 INGREDIENTS----------------------------- 12 lg Romaine lettuce leaves with Ends snipped 1 qt Water 1 tb Oil STEP 1: Saute onion in butter until transparent over medium flame. Add pine nuts, garlic; saute 1 minute. Add spinach; saute until limp. Add escargot and remaining ingredients. Saute 1 minute; remove from heat. Chill. STEP 2: Bring water and oil to boil; add romaine lettuce and cook till limp. Remove from water; chill. Take 1 romaine lettuce leaf and lay flat on counter. Divide spinach and escargot into 6 equal portions. Place one portion in middle of romaine lettuce leaf; fold ends over to create a golf-ball-size portion. Place in baking dish; heat in 350F oven. Top with Orange Garlic Butter.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (754, 'Appetizers', 'Escargot En Croute', '-------------------------------BUTTER MIXTURE------------------------------- 1 c Butter 1/4 c Finely chopped parsley 8 Garlic cloves; minced 1 Shallot 2 tb Dry white wine 1 1/2 ts Worcestershire sauce 1 ts Fresh lemon juice 1 ts Pernod 2 Anchovy fillets; minced 1/4 ts Hot pepper sauce Salt & freshly ground pepper -------------------------------------------------------------------------- 2 tb Butter 36 Snails; washed 1/4 c Diced onion 6 tb Dry white wine 6 Puff pastry dough sheets* 1 Egg 2 tb Water * Note: Puff pastry sheets should be cut slightly larger than escargot dish. For BUTTER MIXTURE: Whip butter in mixing bowl. Add next 9 ingredients with salt and pepper to taste, and mix well. Set aside. Melt 2 tablespoons butter in medium skillet. Add snails, onion and wine and saute\' until liquid evaporates. Set aside and let cool. Place one snail in each hole of escargot dish. Generously cover with butter mixture. Place 1 sheet of puff pastry dough over each escargot dish. Trim dough and seal around edge of dish. Beat egg with water and use to brush dough. Chill until ready to bake, at least 20 minutes. Preheat oven to 375 degrees. Bake until pastry rises and is golden, about 20 to 30 minutes. Remaining butter mixture can be refrigerated as long as 2 weeks and used when garlic butter is needed. Source: Harrison\'s, Indianapolis, Indiana. Bon Appetit RSVP Column.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (755, 'Appetizers', 'Escargot In Mushroom Caps', '2 tb Minced onion 1/2 lb Butter,melted 1/4 ts Lemon juice 24 To 26 - blanched * fresh -escargot,or drained,canned -snails 2 tb Garlic powder Saute minced onion in 1/4 cup butter.Add lemon juice.Place escargot in mushroom caps in individual dishes.Spoon onion and butter over escargot.Sprinkle lightly with garlic powder.Let stand for two hours. Pour mixture of remaining butter and garlic powder over escargot.Bake @ 350 degrees for 10 to 15 minutes.Serve with garlic toast. * To Blanch Escargot: Blanching is the first step in preparing escargot dishes.Fill a 3 quart pan half full of water (enough to cover the snails).When water boils,drop in the rinsed snails.Boil vigorously for 3 minutes (no more or the snails will get tough).Remove snails and rinse in cold water.Remove nails from shells with a toothpick.Place snails in bowl containing a mixture of half water and half vinegar for two hours.Snails are now ready to simmer in sauces.They may be cut into two or three pieces,if desired.Blanched snails,may be frozen.Note: Do not save snail shells,which are fragile.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (756, 'Appetizers', 'Escargots', '| Ingredients | | | 1 | cup | butter, softened | | | 2 | tablespoon | shallots, chopped | | | 2 | tablespoon | garlic, chopped | | | 2 | tablespoon | champagne, or white wine | | | 1 | tablespoon | worcestershire sauce | | | 1 | tablespoon | parsley, fresh, chopped | | | 1 | teaspoon | brandy | | | 1 | teaspoon | lemon juice | | | 1/2 | teaspoon | salt | | | 1 | pn | pepper | | | 36 | each | snails and shells | | | | | |
Directions:
| Mix, but do not whip, all ingredients except snails. Heat mixture in large skillet. Add snails and simmer 10 to 15 minutes, allowing liquid to cook into snails. Preheat oven to 350 degrees. Put small amount of butter mixture into bottom of each shell. Insert snail using end of fork. Top with additional butter mixture. Continue until all shells are filled, placing them in flat baking dish as they are completed. Pour remaining butter mixture over snails and heat until bubbling, about 10 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (757, 'Appetizers', 'Escargots Bourguignonne', '3/4 lb Sweet butter 2 tb Shallots Clove garlic 2 tb Chopped parsley 1/4 ts Salt 1 ds Pepper 1 pn Nutmeg 4 Dozen Snails For the butter... Cream in a bowl the butter and add all the rest of the ingredients, except the snails. Preheat an oven to 400 degrees F. Wash and clean the snails according to package directions; wash and clean the shells according to package directions... Put a little of the Snail Butter into the bottom of each shell; add the snails; and fill the shells with more of the Snail Butter. Place the shells in small dishes,with open ends up. Sprinkle with dry bread crumbs. Pour 2 Tablespoons dry white wine in bottom of each dish. Bake for 8 minutes. Serve with warmed French Bread to mop-up the extra sauce... From: A Treasury of Great Recipes, by Mary and Vincent Price
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INSERT INTO `RECIPES_PRO_NEW` VALUES (758, 'Appetizers', 'Escargots De Montpellier', '36 Canned snails - (drained, juice reserved) - finely chopped 1/2 c Dry white wine 1/2 c Minced parsley 4 Anchovies; pureed 1 tb Grated lemon peel 1/4 lb 1/4\"-thick pancetta slices - cut into 1/8-inch dice 2 tb Olive oil 1/2 c Finely chopped walnuts 2 tb Armagnac Salt & freshly ground pepper ------------------------------GARLIC CROUTONS------------------------------ 8 sl French bread 3 tb Olive oil 2 Garlic cloves; halved Boil reserved snail juices and wine in heavy small saucepan until reduced to 2 tablespoons. Chop parsley, anchovies, garlic and lemon peel together to mix. Combine with snails. (Can be prepared 1 day ahead; refrigerate snail mixture and wine reduction separately.) Cook pancetta in heavy large skillet over medium heat until golden brown, stirring frequently. Transfer pancetta to plate using slotted spoon. Add oil to skillet and heat. Add walnuts and stir until browned, about 4 minutes. Add snail mixture; stir until hot. Return pancetta to skillet. Pour in Armagnac and boil until evaporated. Add wine reduction and heat. Season with salt and pepper. Spoon mixture over croutons and serve immediately. GARLIC CROUTONS: Brush both sides of bread with oil. Heat heavy skillet over medium heat. Add bread and brown on both sides. Rub both sides of bread with cut side of garlic. Serve warm. Note: Recipe works best with French bread slices that are 1/3-inch thick.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (759, 'Appetizers', 'Escargots En Cercueils ( Snails In Puff Pastry Shells )', '36 Snails; undrained 1/2 c Chardonnay or dry white wine 1 Medium onion; minced 1 Shallot; minced 2 Garlic cloves; minced Salt & freshly ground pepper Freshly grated nutmeg 1 lb Puff pastry, pref. homemade 1 Egg yolk (blended w/ milk) 3 tb Milk (to blend with yolk) 3/4 c Butter; well-chilled* 1/3 c Chopped toasted hazelnuts 3 tb Minced fresh parsley *Note: Butter should be cut into 12 pieces. Drain snail juices into small saucepan. Place snails in bowl. Add wine, onion, shallot, garlic, salt, pepper and nutmeg to juices and bring to boil. Pour marinade over snails. Let cool. Cover and refrigerate for 24 hours. Preheat oven to 425 degrees. Butter baking sheets. Roll dough out on lightly floured surface to thickness of 1/4\". Cut out 36 circles using 2-inch floured cutter. Arrange circles on prepared sheets. Using knife tip, trace lid on each circle 3/4-inch from edge; do not cut through dough. Brush with glaze. Bake pastry until puffed and golden brown, about 10 minutes. Cool slightly on rack. Using sharp knife, cut out lids. Discard any soft dough inside shells. Reduce oven to 375 degrees. Strain marinade into large saucepan, pressing down on vegetables to extract all liquid. Boil until reduced to 1/2 cup. Remove pan from heat and whisk in 2 pieces of butter. Set pan over low heat and whisk in remaining butter 1 piece at a time. Mix in snails, hazelnuts and parsley. Adjust seasoning. Place 1 snail and some of sauce inside each shell. Top with lid. Bake until heated through. Serve immediately. Bon Appetit magazine, Dec. \'84.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (760, 'Appetizers', 'Escargots On Mushroom Caps', '18 Snails 1 Bay leaf 1 c White wine 2 tb Chopped onion 4 Cloves garlic, crushed 1 Dash allspice 1 ts Soy sauce 1/4 ts Vegetable seasoning 1/2 c Butter 3 tb Finely chopped parsley 2 tb Minced green onions 1/4 ts Nutmeg 18 Mushroom caps Capture 18 snails. Place them in a ventilated box with corn meal. With a sprayer bottle, spray the corn meal. Keep them in this environment at least 72 hours. Remove the snails and wash them in cold water. Drop them into boiling water with bay leaf and let simmer 15 minutes. Drain in colander and pick meat out of shell. Remove the fall or the tail end where the snail is attached to the shell. Wash snails in cold running water. Set aside. If you prefer, use canned snails, and rinse in cold water. In a sauce pan, combine white wine, onion, garlic, allspice, soy sauce and vegetable seasoning. Add snails and cook over low heat 10 minutes. Remove and drain snails, reserving liquid. To this liquid add butter, parsley and green onions. Heat through; add nutmeg. Place mushroom caps in baking dish, top each with a snail, and pour liquid over all; bake at 450 degrees for 7 minutes. Serve immediately with sliced french bread.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (761, 'Appetizers', 'Fannie Daddies', '3 ea Eggs, separated 2 T Oil 1/2 t Salt 1 qt Clams, shucked & well draine 1 c Milk 2 c Flour 2 T Lemon juice 1 x Oil for frying In a large bowl, beat egg yolks until thick. Beat in milk, 2 T. flour, salt, and lemon juice. In a separate bowl, beat the egg whites until stiff. Fold into the batter. Add clams. Chill the mixture for 2 - 4 hours. In a heavy saucepan, pour in enough oil to measure 2 - 3 inches deep. Heat to 375f. Add the clams, several at a time, and fry until puffed and golden, about 3 minutes. Remove with a slotted spoon and drain well on paper towels. Serve with tartar sauce and thick slices of French bread. New England Sampler, Jan Siegrist
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INSERT INTO `RECIPES_PRO_NEW` VALUES (762, 'Appetizers', 'Fantastic Artichoke Dip', '8 oz Cream cheese 12 oz Shredded mozzarella 1 c Mayonaise 1 c Grated parmasean 1 Onion; finely chopped 2 Cl Garlic; finely chopped 2 Jars Marinated artichoke hea 2 Of pita bread Drain artichokes well and tear them apart with your fingers. Cut up pita bread into chip size triangles, seperate and bake on a cookie sheet until crispy (approx 5 minutes). Combine all other ingredients and mash. Bake in a uncovered casserole dish for approx 30 minutes @ 350 or until bubbly. Serve hot out of the oven and scoop up dip with pita bread.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (763, 'Appetizers', 'Far East Peanut Dipping Sauce', '1 tb Soy Sauce 4 t Water 2 t Rice Wine Vinegar 1 c Peanut Butter; Chunky 1 tb Sesame Oil 1 t Chili Paste With Garlic 1/8 t Cayenne Pepper 1/4 c Mayonnaise Mix the soy sauce and vinegar together and set aside. Put the peanut butter in a bowl and mix in the sesame oil, blending thoroughly. Then mix in the chili paste and cayenne pepper, blending well. Add the soy sauce blending well. Blend in the mayonnaise and serve at room temperature. Makes 1 1/4 cups of dipping sauce. SUGGESTED DIPPERS: Beef Satay, Shrimp, Crayfish, Sesame Crackers, Scallions, Cherry Tomatoes, Snow Peas
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INSERT INTO `RECIPES_PRO_NEW` VALUES (764, 'Appetizers', 'Fave Alle Sette Insalate (Fava Beans & Seven Salads)', 'Fava bean salad, se recipe Black Italian Olives, rinsed Slices of sweet onions Arugula leaves Sweet peppers in brine Lightly pickled eggplant, -- see recipe \'Ncaprita, see recipe Braised leeks This specialty is from Bari. Arrange the fava beans in the centre of the plate & surround them with the colourful collection of vegetables. Begin eating by starting with the fava beans, try one of the vegetables & drink some wine. Return to the beans, try another salad, etc. This salad is always accompanied by wine & eaten in this rhythm.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (765, 'Appetizers', 'Favorite Garlic Dip', '8 oz Package cream cheese 3 T Milk 5 Cloves fresh garlic Salt Parsley Paprika With for, mix cream cheese and milk in small bowl until it has the texture of peanut butter. Press garlic and add to cream cheese mixture. Salt to taste and mix thoroughly. Garnish with parsley and paprika. Refrigerate until ready to use.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (766, 'Appetizers', 'Felafel', '4 c Cooked chickpeas 2 c Soaked 1.5 hours, -boiled until very soft 2 Beaten eggs 3 Cloves garlic (crushed) 1/2 c Finely minced scallions 1/2 c Finely minced celery 1/2 ts Ground cumin 3 tb Tahini 1/2 ts Tumeric 3 tb Flour 1/4 ts Cayenne Dash black pepper 1 1/2 ts Salt Mash chickpeas well (make sure they are cooked well enough to be mashable). Combine with other ingredients. Chill well. With floured hands, make the batter into one-inch-diameter balls. Dust each one lightly with flour. Heat a two inch pool of oil in heavy skillet to 365 degrees. Deep fry felafel until golden brown, serve immediately. MY MODIFICATIONS: I usually use 1-2 tsp of cayenne because I like them spicy. I usually heat the oil in my wok and then drop the batter into the wok by spoonfuls. Don\'t put too many in the wok at a time or the temp. will drop. I peel, seed and slice cucumber, cube tomato and grab a bunch of alfalfa sprouts and tuck them into a pita with some ranch dressing----- ~--
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INSERT INTO `RECIPES_PRO_NEW` VALUES (767, 'Appetizers', 'Fennel And Watercress Soup', '| Ingredients | | | 1 | tablespoon | butter | | | 1/2 | each | fennel bulb, chopped | | | 1 | each | onion, thinly sliced | | | 1 | pound | pototaes, peeled, sliced | | | 4 | cup | strong chicken stock | | | 1 | | parsley, bay leaves, peppercorn, thyme | | | 1 | | salt and pepper | | | 1/2 | cup | whipping cream | | | 1 | teaspoon | parsley, fresh, chopped | | | 1 | | watercress, fresh, bunch | | | | | |
Directions:
| Melt butter in heavy saucepan. Add fennel and onion, cook over medium heat until soft but not brown, about 5 minutes. Add potatoes, stock and parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth pouch. Simmer 30 minutes then remove.
Pass soup through food mill or puree until smooth in a food processor or blender. Pour puree into a clean saucepan, bring back to boil and correct seasoning. Add cream to taste and chopped parsley.
Place bunch of watercress in boiling water for 3 to 5 seconds then plunge in cold water. Drain cut leaves from stalks. Place soup in a heated tureen and serve.
Makes four 1 1/2 cup servings.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (768, 'Appetizers', 'Fennel Foccacia', '2 lb Frozen bread dough 1/2 c Olive oil Cornmeal 2 ts Salt 1 ts Pepper 2 ts Fennel seed Heat oven to 475F. Divide dough in half. Spread 2 Tb oil in each of two 10\" x 15\" cookie pans (with sides) and sprinkle with cornmeal. Press dough into pans & tap surafce with your fingers for a dimpled top. Drizzle remaining oil over dough. Combine salt, pepper & fennel seeds. Sprinkle over the dough. Bake until golden brown, about 10 minutes. Cut into wedges (22 per cookie sheet). Serve warm or at room temperature. \"First\" magazine, January 11, 1993
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INSERT INTO `RECIPES_PRO_NEW` VALUES (769, 'Appetizers', 'Fennel Seed-Onion Dip', '1/2 ts Fennel Seeds 1 c Cream Cheese; Softened 1 c Sour Cream 1/4 c White Onion; Minced 1/2 ts Salt 1/4 ts Black Pepper 1 ts Paprika Beat the fennel seeds and cream cheese together until smooth. Whip in the sour cream. Blend in all the other ingredients, mixing well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Carrots, Zucchini, Turnips, Crab, Butterflake Biscuit Chips
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INSERT INTO `RECIPES_PRO_NEW` VALUES (770, 'Appetizers', 'Feta Stuffed Pasta Shells', '48 Pasta shells; large 3/4 c Feta cheese; crumbled 3/4 c Red pepper; finely diced 12 Olives; black pitted and fi 1/4 c Walnuts; finely chopped 2 ts Parsley; fresh chopped 1/2 ts Oregano; dried Fat grams per serving: Approx. Cook Time: :05 In pot of boiling water, cook pasta shells as directed on package (till al dente). Rinse until cold water. Drain well, arrange shells on large microwave safe serving dish. Set aside. In bowl, combine feta, red pepper, olives, walnuts, parsley and oregano. Fill each pasta shells with about 1 tsp of feta cheese mixture. Use toothpick to skewer each shell. Microwave stuffed shells at Medium (50%) for 4 to 5 minutes or till heated through. MAKES: 48 appetizers
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INSERT INTO `RECIPES_PRO_NEW` VALUES (771, 'Appetizers', 'Fettuccine with Shrimp And Cream Sauce', '| Ingredients | | | 1 | pound | fettuccine noodles | | | 1/2 | cup | oil | | | 1/4 | cup | butter | | | 2-4 | each | garlic cloves, fresh, chopped | | | 1 | pound | jumbo shrimp, fresh, butterfly | | | 1 | cup | parsley, fresh, chopped | | | 2 | cup | mushrooms, fresh, chopped | | | 1 | cup | green onions, chopped | | | 1 | tablespoon | red pepper | | | 2 | tablespoon | flour | | | 1/2 | cup | dry white wine | | | 1 | pt | heavy cream | | | 5 | oz | parmesan cheese, grated | | | 1 | | salt, to taste | | | | | |
Directions:
| Cook noodles according to package directions in boiling water with oil. While noodles are cooking, melt butter in large skillet over medium-high heat. Add chopped garlic and shrimp; cook until shrimp turn pink, but do not allow garlic to turn brown. Add parsley, mushrooms, onions and red pepper; saute for 1 minute. Add flour, mix thoroughly and add wine.
Simmer for about 30 seconds, then add cream and heat through. Drain noodles and add to sauce with half the grated cheese. Fold in gently until noodles are well coated and cheese is melted. salt lightly. If sauce is too thin, continue heating until sauce reduces to a creamy consistency. If sauce is too thick, add cream. Garnish with chopped parsley and additional grated cheese and serve immediately.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (772, 'Appetizers', 'Fettunta Toscana (Grilled Bread with Tomates & Basil)', '4 lg Ripe tomatoes 1/4 c Basil leaves, torn 6 sl Country style bread, cut -- 1/2\" thick & halved 3 lg Garlic cloves, lightly -- crushed Salt & pepper 4 tb Olive oil Wash the tomatoes & cut them in half. Remove as many seeds as possible & dice them. Set them in a small bowl & combine with the basil leaves. Grill or broil the bread slices & turn them so that both sides are light brown. Rub each slice with a garlic clove. Spoon some of the tomato mixture over the bread, sprinkle with the salt & pepper & drizzle with olive oil. Serve immediately. VARIATION: Fettunta co Rucola. Replace the basil with 1 small bunch of arugula, stems removed & leaves finely diced.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (773, 'Appetizers', 'Fiery Hot Salsa Ii', '3 md Tomatoes 1 md Onion 2 tb Cilantro, chopped 1 pn Oregano 1 ds Salt 2 ea Yellow bell peppers 3 ea Habanero peppers -=OR=- -- jalapeno peppers 1/4 ea Green bell pepper 1/4 ea Yellow bell pepper Juice of 1 lime Dice the tomatoes, onion, and peppers. Add the chopped cilanto leaves, oregano, and salt. Mix, then pour on the lime juice. Simple and tasty.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (774, 'Appetizers', 'Fiery Salsa', '1 lg Onion 8 ea Tomatoes 1/2 sm Bunch cilantro 10 ea Jalapeno peppers Juice of 1 lime Juice of 1 lemon 2 tb Vinegar 1 ts Salt 1 ts Pepper 1 ts Garlic salt 1 ts Oregano Dice the onions, tomatoes, jalapenos & cilantro as small as possible. Combine the rest of the ingredients. Chill overnight.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (775, 'Appetizers', 'Fiesta Tamale Pie', '1 T Vegetable oil 1 Clove garlic, -peeled & crushed 1 sm Onion, minced 1 lb Lean ground beef 1/4 lb Bulk pork sausage 16 oz Stewed tomatoes, undrained 16 oz Whole kernel corn, drained 1 1/2 t Salt 1 1/2 t Chili powder 18 Pitted ripe olives 2 Eggs, well beaten 1 c Corn meal 1 c Milk 1 c Grated Cheddar cheese 1. Combine vegetable oil, onion and garlic in a large, heat- resistant, non-metallic mixing bowl; heat, uncovered, in Micro- wave Oven 2 minutes or until onion is tender. 2. Add ground beef and sausage to onion and garlic. Heat, uncovered, in Microwave Oven 5 minutes or until meat is browned. Stir occasionally. 3. Drain excess fat. 4. Add tomatoes, corn, salt and chili powder to meat mixture. Heat, uncovered, in Microwave Oven 4 minutes or until mixture comes to a boil. 5. While meat mixture is cooking, combine eggs, corn meal and milk in a medium-sized bowl. Blend thoroughly. Set aside 6. Pour meat mixture into an 8-inch square, heat-resistant, non- metallic baking dish. 7. Press olives into meat mixture. 8. Spoon corn meal mixture over meat mixture. 9. Sprinkle grated cheese on top. Heat, uncovered, 10 minutes or until cheese melts.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (776, 'Appetizers', 'Fig Appetizers', 'Ripe fresh purple figs with rosy centers and luscious fresh green figs can make perfect cocktail fare. Allow 1 fig, quartered, for each guest. For each fig, cut 2 thin slices of prosciutto lengthwise into halves. Wrap a half slice around each fig quarter so that it looks like a rose. To serve, sprinkle with fresh lime juice and freshly ground black pepper. Garnish with fresh mint sprigs. Another favorite: Slice each fig lengthwise into halves, 1 fig per person. Into each half, spoon 1 teaspoon of Pecan Cream Cheese (see below). Sprinkle with finely chopped pecans. PECAN CREAM CHEESE 1/2 cup shelled pecans 8 oz. cream cheese, softened 1. Chop pecans coarsely in a food processor fitted with a steel blade. 2. Add softened cream cheese and process until smooth. Scrape out with a rubber spatula, cover, and refrigerate until ready to use. Makes 1 cup.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (777, 'Appetizers', 'File Gumbo', '1 3 to 3-1/2 lb. whole chicken 1 1/2 lb Andouille sausage, sliced 1 c White onions, chopped 1/2 c Celery, chopped 1/4 c Scallions, chopped 1/4 c Bell pepper, chopped 2 Cloves garlic, minced 1 Bay leaf 1/2 ts Ground cayenne pepper 1/2 c Butter, softened 1 ga Water Salt and pepper to taste File powder In a 7 quart stock pot boil whole chicken until meat separates from bone. Remove meat and return bones and all organs except liver and simmer 1/2 hour to make stock. Strain and skim fat. Return stock to pot. Heat butter in cast iron skillet and add flour. Stir with wooden spoon until roux becomes dark brown. Add onions, celery, scallions and bell pepper. Saute for five minutes, then add to stock. In skillet, lightly brown chicken and andouille with garlic, cayenne, salt and pepper. Drain off fat from sausage and add meat to stock with one bay leaf. Simmer for one hour at a very low boil. Immediately before serving sprinkle with file powder and serve over bowl of rice.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (778, 'Appetizers', 'Filled Tortillas', '6 Flour tortillas -Salsa (optional) 16 oz Cream cheese (softened) 1 1/2 tb Chopped black olives 4 Jalapenos chopped fine 1/4 -1/2 tsp chili powder 3/4 ts Seasoning salt Mix softened (can be done in the microwave) cream cheese, olives, jalipinos, chili powder, and seasoning salt. Spread a thin layer on tortilla going all the way out to the edges. Roll tortilla. Repeat for each tortilla. At this point you can either put them in a plastic bag in the refrigerator and save until you are ready to serve them, or serve immediately. (Sometimes I warm them for a few seconds in the microwave to soften, other times I serve cold). Cut into 1/2\" slices before serving. Can be dipped into salsa. From: Stephanie Da Silva Date: 07-19-93
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INSERT INTO `RECIPES_PRO_NEW` VALUES (779, 'Appetizers', 'Fillet Of Sole with Broccoli', '1/4 c Butter or margarine 1/4 c Unsifted all-purpose flour 1 t Salt 1 t Dried tarragon leaves 1/8 t Pepper 1 c Milk 1/4 c Dry white wine 1/4 c Water 20 oz Frozen chopped broccoli 2 T Lemon juice 32 oz Frozen flounder fillets, -thawed Lemon juice Salt and pepper 2 T Parmesan cheese. 1. In a medium-sized, heat-resistant, non-metallic bowl, heat butter in Microwave Oven 1 minute or until melted. 2. Add flour, salt, tarragon leaves and pepper. Stir until smooth. Add milk, a little at a time, stirring after each addition Heat, uncovered, in Microwave Oven 4 minutes or until thickened and smooth. 3. Stir in wine. Heat, uncovered, an additional 2 minutes in Microwave Oven. Set sauce aside. 4. In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole place 1/4 cup water and chopped broccoli. Heat, covered, in Microwave Oven 3 minutes. Stir. Heat, covered, an additional 3 minutes in Microwave Oven or until broccoli is heated through Drain excess water. 5. Add 1 cup of sauce and 2 tablespoons lemon juice to cooked broccoli, mixing gently to combine. 6. Brush fillets with lemon juice and sprinkle with salt and pepper, to taste. 7. Arrange fillets in a 3-quart, heat-resistant, non-metallic baking dish, with fillets overlapping. Spoon broccoli mixture around the edge of fillets. Spoon remaining sauce over fish. 8. Heat, uncovered, in Microwave Oven for 9 minutes. Sprinkle Parmesan cheese over top of fish and heat, uncovered, an addi- tional 5 minutes in Microwave Oven or until cheese is melted.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (780, 'Appetizers', 'Fillets Of Flounder In Lemon Parsley Butter', '1/2 c Butter or margarine, melted 2 T Cornstarch 3 T Lemon juice 1 T Chopped fresh parsley 2 lb Flounder or sole fillets Celery salt, to taste Pepper, to taste 1. Melt butter in a 12 x 7-inch, heat-resistant, non-metallic baking dish. Add coirnstarch, lemon juice and parsley. Stir to blend well. 2. Dip each fillet in butter sauce. Arrange in baking dish with butter sauce side up. 3. Sprinkle fillets with celery salt and pepper to taste. Cover loosely with clear plastic wrap and heat in Microwave Oven for 7 minutes or until fish flakes easily with a fork. 4. Let stand covered for 2 minutes to finish cooking. Spoon sauce over each serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (781, 'Appetizers', 'Filo Mushroom Pies', '1 pk Filo pastry sheets 3/4 lb Flat mushrooms (w/o stalks) 1/2 lb Onions 7 oz Feta cheese 2 ts Whole cumin 2 ts Coriander seeds - toasted & lightly crushed Butter or oil 2 sm Eggs Chop the onion finely and soften it in a little butter or oil, then fry hard until frazzled. Remove and reserve. Dice the mushrooms and fry them in the fat remaining in the pan; stir and turn them as necessary to drive off most of their moisture and to concentrate flavour. Mix the two vegetables together and season with plenty of salt and pepper. Stir in the cumin, coriander and grated cheese. When cool bind with the beaten eggs. Unwrap the pastry one sheet at a time. Keep the rest covered with a damp cloth to prevent drying out. Cut each sheet into strips about 3 x 10 inches long and brush on one side only with melted butter. Put one rounded metal teaspoonful of the mixture near the short edge of the buttery side of the first pastry strip - about 1 inch from the bottom and slightly to the left-hand side. Fold the bottom right-hand corner of the pastry diagonally over the filling to make a triangle. Continue folding the pastry at right angles up the whole lenghth of the strip so you end up with a neat little triangular parcel. Make more little pies in the same way until all the filling is used up. To cook, simply brush the pies all over with melted butter or oil, arrange them side by side on baking trays and bake at 350-375 F (180-190 C) gas mark 4/5 for about 20 minutes, until the pastry is golden and crisp. It is best to turn the pies over after the first 10 minutes and brush with more butter or oil. For even crisper results the pies can be deep-fried. Source: Philippa Davenport in \"Country Living\" (British), September 1988. Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (782, 'Appetizers', 'Filo Shrimp Puffs', '1 tb Sesame oil 2 tb Corn oil 1 Garlic clove, crushed 1 Onion, finely chopped 1 Piece ginger root (1\"), -peeled, grated 1/2 ts Turmeric 1/2 ts Chili powder 1/4 ts Ground cumin 6 oz Medium-size peeled shrimp, -raw, thawed if frozen 2 tb Creamed coconut, diced 5 Filo pastry sheets 1/4 c Butter or ghee, melted Fresh Italian parsley sprigs Preheat oven to 350\'F. (175\'C.). Lightly grease a baking sheet. Heat sesame and corn oil in a saucepan. Add garlic, onion and ginger. Fry gently 5 minutes, stirring occasionally. Add turmeric, chili powder and cumin. Fry gently 2 minutes. Add shrimp, cover and cook gently 5 minutes, stirring frequently. Remove from heat, stir in creamed coconut and cool. Work with 1-2 sheets of filo pastry at a time; cover remainder with a damp cloth. Cut sheet of pastry in half lengthwise and then fold each piece in half lengthwise to make 2 long narrow strips. Spoon a portion of shrimp mixture in 1 corner of each strip of pastry. Brush pastry all over with a small amount of melted butter or ghee. Fold pastry and filling over at right angles to make a triangle. Continue folding in this way along pastry strip to form a triangular parcel. Brush with melted butter or ghee and place on greased baking sheet. Repeat with remaining pastry and shrimp mixture. Bake in preheated oven 20 minutes. Brush with remaining melted butter or ghee and return to oven 5-10 minutes or until puffs are golden brown. Garnish with pastry sprigs, if desired, and serve warm.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (783, 'Appetizers', 'Firey Hot Chicken Wings', '2 1/2 lb Chicken wings; separated 5 tb Louisiana hot sauce 2 tb Vegetable oil 1 tb White vinegar 1/4 ts Garlic powder These screaming hot chicken wings are easy to prepare, and can be made hot, hotter and scorching hot by adding more hot sauce. Enjoy these wings with celery sticks and Cool Cucumber Dip to help extinguish any \"fires.\" NOTE: The recipe actually calls for 3 to 5 Tbsp of Louisiana hot sauce. Use your own discretion. Set oven to \"broil\" and place rack 6\" from the element. In a medium sized mixing bowl combine hot sauce, oil, vinegar and garlic powder. Place chicken wings on a broiling pan. Using a pastry brush, coat the wings with the sauce mixture. Broil the wings for 7 minutes on one side before turning them over and broiling for another 7 minutes. You can also cook these wings over the BBQ. Cook wings for the same amount of time over medium high heat. Be sure to preheat the BBQ and brush the grill with oil to prevent sticking. Serves 2 - 4
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INSERT INTO `RECIPES_PRO_NEW` VALUES (784, 'Appetizers', 'Fish and Leek Chowder', '1 tb Margarine 1/2 c Onion; chopped 2 Carrots; medium, chopped 1 c Bell Pepper; chopped 1/2 c Anaheim Chili; chopped 2 c Tomatoes; Italian, chopped 4 md Potatoes; peeled and cut -into 1/2\" cubes 1 c Fish Stock 4 Leeks; chopped, white only 2 Bay leaf 1 c White Wine; Sauvignon Blank 1 ts Black Pepper 1 ts Thyme; 2 fresh sprigs 2 tb Parsley; chopped 3/4 lb Shark; cut into 1/2\" cubes 1/4 lb Dried Cod; refreshed 1/4 lb Bay Scallops 1 cn Evaporated Skim Milk -12 oz. Melt the margarine in a large soup kettle. Add the onion and cook over moderate heat until soft, 3 minutes. Add the carrots, cook for several minutes add the bell pepper, anaheim pepper, leeks and bay leaf, cook for 3 minutes or so, add tomatoes, potatoes, fish stock, wine, pepper, thyme and parsley. Bring to a low boil, reduce the heat and simmer, covered, until the potatoes are almost done, 10 to 20 minutes. This is the point to do ahead have ready to add the fish, on the day it is to be served. Bring the Chowder base to a simmer and add the fish and scallops and simmer, covered until the fish is just done, 5 to 15 minutes (don\'t overcook). Add the evaporated milk and stir gently. Serve at once. Garnish with washed parsley leaves, and hot pepper sauce.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (785, 'Appetizers', 'Fish En Escabeche', '1 lb Firm White Fish Fillets; * 1/3 c Lemon Juice 1/3 c Lime Juice 1/4 c Olive Or Vegetable Oil 1 tb Cilantro; Fresh, Snipped, ** 1 ts Oregano; Fresh, Snipped, *** 3/4 ts Salt 1/4 ts Pepper 12 ea Stuffed Green Olives; **** 2 ea Jalapenos Chiles; ***** 1/4 c Onion; Finely Chopped, 1 sm 1 ea Clove Garlic; Finely Chopped 1 c Tomato; Seeded & Chopped 1 ea Avocado, Peeled & Chopped * Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2\" cubes. **If fresh Cilantro is not available, use 1 tsp dried cilantro leaves. ***If fresh oregano is not availabel, use 1/4 tsp dried oregano leaves. ****Olives should have pimiento stuffing. *****Jalapeno Chiles should be seeded and chopped. ~------------------------------------------------------------------------- Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish in water. Heat to boiling; reduce heat. Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart); drain carefully. Mix remaining ingredients except tomato and avocado in a glass or plastic dish. Stir in fish carefully. Cover and refrigerate 2 day, carefully stirring occasionally. Just before serving, gently stir in tomato and avocado; drain. Serve fish mixture on saltine crackers or tortilla chips, if desired.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (786, 'Appetizers', 'Fish In Wine Casserole', '2 T Butter or margarine 1 md Onion, thinly sliced 1/2 c Dry white wine 2 lb Halibut fillets, Cut into 2-inch pieces Milk 3 T Butter or margarine 3 T Flour 1 1/2 t Salt 1/8 t Pepper 8 1/2 oz Can small peas, drained 1 1/2 c Chinese fried noodles 1. In a shallow, 1 1/2-quart, heat-resistant, non-metallic casserole melt the 2 tablespoons of butter in Microwave Oven 30 seconds. 2. Add onion and heat, uncovered, in Microwave Oven, 3 minutes or until onion is tender but not browned. 3. Add wine and fish and heat, covered, in Microwave Oven 6 minutes or until fish flakes easily with fork. 4. Drain pan juices into a measuring cup and add enough milk to pan juices to equal 2 cups. Set fish and liquid aside. 5. ln a small, heat-resistant, non-metallic bowl, melt the 3 tablespoons of butter or margarine in Microwave Oven for 30 seconds. 6. Stir in flour, salt and pepper. Gradually stir in reserved fish liquid mixture. 7. Heat, uncovered, in Microwave Oven 6 minutes stirring frequently until thickened and smooth. 8. Add peas to sauce. 9. Add sauce to fish in the casserole and stir gently. 10. Heat, uncovered, in Miicrowave Oven 2 minutes. 11. Sprinkle noodles over fish and heat, uncovered, in Microwave Oven 1 minute.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (787, 'Appetizers', 'Fiskepudding Eller Fiskefarse (Fish Pudding Or Fish Balls', '1 tb Butter; soft 2 tb Bread crumbs; dry 1 1/2 lb Cod or haddock; skinned and -boned 1/2 c Light cream and 1 c Heavy cream; combined 2 ts Salt 1 1/2 tb Cornstarch \"To make an authentic Norwegian fish pudding - white, delicate and sponging in consistency - you should begin with absolutely fresh white fish. The pudding is served weekly in Norwegian homes, usually hot, with melted butter or a shrimp sauce (see recipe). Cold and sliced, it is also excellent as part of an open-faced sandwich.\" With a pastry brush or paper towel, spread the bottom and side of a 1 1/2 quart loaf pan or mold with 1 tablespoon of soft butter and sprinkle the mold with 2 tablespoons of dry bread crumbs. Make sure the crumbs are evenly distributed and tap out any excess. Cut the fish into small pieces and place a few pieces at a time in a blender, along with a couple of tablespoons of the combined creams to facilitate pur‚eing. Blend at high speed, turning the machine off after the first few seconds to scrape down the sides of the jar with a spatula. Continue to blend, one batch at a time, until all of the fish is a smooth pur‚e. As you proceed, use as much of the cream as you need to form this smooth pur‚e. Place the pur‚ed fish in a large mixing bowl, beat in 2 teaspoons of salt and the 1 1/2 teaspoons of cornstarch and slowly add any of the cream that was not used in the blender, beating vigorously until the mixture is very light and fluffy. Pour into the prepared mold and bang sharply on the counter to settle the pudding and eliminate any air pockets. Smooth the top with a spatula. Preheat oven to 350?F. Butter a sheet of tin foil and seal it tightly around the top of the mold. Place the mold in a baking pan and pour into the pan enough boiling water to come 3/4 of the way up the sides of the mold. Set the pan in the middle of the oven for 1 to 1 1/4 hours, regulating the heat if necessary so that the water simmers but does not boil; if it boils, the pudding will have holes. When the top of the pudding is firm to the touch and a toothpick or skewer in the middle comes out dry and clean, the pudding is done. Remove the mold from the oven and let rest for 5 minutes. Pour off all excess liquid in mold, run a sharp knife around the inside, place a heated platter on top and holding the mold and plate together, quickly invert the two to remove the pudding from the mold. Clear the place of any liquid with paper towels and serve the fiskepudding while still hot. TO MAKE FISH BALLS: Prepare the fish in the blender as described above. Chill the pur‚ed fish in the mixing bowl for about 30 minutes, then roll about 1 tablespoon of the fish in your hands at a time, to make 1\" balls. Refrigerate them, covered with wax paper, until ready to cook. Poach these fiskefarse by dropping them into 3 or 4 inches of barely simmering salted water for 2 or 3 minites or until firm to the touch. Scoop them out with a slotted spoon, drain thoroughly and serve as part of a fish soup (see recipe). Makes 60 fish balls.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (788, 'Appetizers', 'Five Cheese Pizza', 'Whole wheat pizza dough (rec -ipe) or basic crust 2 tb Pine nuts 2 tb Olive oil; plus additional -for pan Cornmeal for pan (optional) 1 ts White wine vinegar 1/2 ts Garlic; minced 1 sm Zucchini; thinly sliced (ab -out 3/4 cup) 1/3 c Red onion; very thinly slic -ed 3/4 c Provolone cheese; grated Coarse salt Fresh ground pepper 1/2 c Mozzarella cheese; grated 1/3 c Bel paese cheese; slivered -(get at italian groc.) 1/4 c Gorgonzola cheese; crumbled 6 tb Parmesan; freshly grated (i -mported is best) 1 tb Parsley; fresh, chopped 1. Prepare Whole Wheat Pizza Dough through Step 3. 2. Heat small skillet over low heat until hot to the touch. Add pine nuts; reduce heat to very low. Toast pine nuts, shaking pan frequently, until evenly golden, about 2 minutes. Set aside. 3. Heat oven to 500F. Oil a 12-inch pizza pan as necessary for type of pan (see below for tips); sprinkle with cornmeal if desired. 4. Combine 1 Tablespoon of the oil, the vinegar, and galric in medium bowl; add zucchini and red onion, tossing to coat. 5. Complete Whole Wheat Pizza Dough. 6. Place dough in prepared pan; brush surface with remaining oil. Sprinkle half the provolone evenly over dough, leaving a 3/4-inch border; top with even layer of zucchini mixture. Sprinkle with salt and pepper to taste, then with the remaining provolone, all the mozzarella, Bel Paese, and Gorgonzola, and half the Parmesan. Sprinkle with additional salt and pepper. Bake until crust is golden, about 15 minutes. Scatter pine nuts evenly over surface. Bake until pine nuts and crust are browned, 3 to 5 minutes longer. Sprinkle with remaining Parmesan and the parsley. Serve immediately. Makes One 12-inch Pizza! Recipe from Cuisine, November, 1984. See Whole Wheat Pizza Dough recipe. Which Pan for Pizza? Almost any type of pan can give good results, though directions for brushing with oil and sprinkling with cornmeal differ slightly with each. In fact, the use of cornmeal is not required to prevent sticking except when using a pizza stone, but a little sprinkled on the surface of any pan will give added texture to the crust. Tin-lined steel; aluminum round pizza pans or baking sheets: Generously brush the pan with olive oil. Black-finished metal baking sheets and pizza pans: Follow the manufacturer\'s directions for care. Lightly brush bottom and sides (if any) with olive oil. Pyrex pizza pan: Generously brush pan with olive oil. Pizza Stone: Stones require preheating in a 500F oven. They require no oiling but must be sprinkled with cornmeal to prevent sticking just before the pizza is transferred from the peel (paddle). The peel must also be sprinkled with cornmeal before the uncooked pizza is place on it for transfer to the heated pizza stone. When removing the hot pizza stone from the oven, be careful not to set it on a cold surface, or the stone will crack.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (789, 'Appetizers', 'Five-Spice Tofu', '2 Ckes tofu, firm 3 tb Tamari 3/4 c Water 1/4 ts Five-spice powder 2 Whole stars of star anise 1 ts Molasses Cut each cake of tofu in half horizontally. Combine marinade ingredients in a pot wide enough to accept the four tofu pieces in a single layer. Bring marinade to a boil & add tofu. Simmer, uncovered, on very low heat for 10 minutes. Remove from heat & marinate for 3 hours, turning 2 or 3 times. Keeps refrigerated & wrapped for a week. \"Sundays at Moosewood Restaurant Cookbook\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (790, 'Appetizers', 'Flaky Beef Turnovers', '6 oz Beef top round boneless OR 6 oz Rib-eye steak, boneless 2 sm Potatoes, peeled, diced 3 tb Dry onion-soup mix 2 tb Ketchup 1 ts Worcestershire sauce 1 tb Chopped fresh parsley 6 Frozen puff-pastry shells -(one 10-oz package) \"It\'s important to cut Potatoes into very small pieces, so they get done by the time the pastry is brown.\" Preheat oven to 400 F (205 C). Trimbeef; discard fat. Cut beef into cubes no larger than 1/2 inch. In a medium bowl, combine beef, Potatoes, soup mix, ketchup, Worcestershire sauce and parsley. On a lightly floured board, roll out each pastry shell to a 7-inch circle. Spoon equal amounts or about 1/4 cup meat mixture on each rolled-out shell. Brush edges with water. Fold over; press with tines of a fork to seal. Cut several slits in top of each. Place on a baking sheet. Bake in preheated oven 20 to 25 minutes or until golden brown. Serve hot. Makes 6 turnovers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (791, 'Appetizers', 'Flaky Mushroom Swirls', '2 tb Olive or vegetable oil 1 1/4 c Frozen chopped onions 2 tb Olive or vegetable oil 1 lb White mushrooms; trimmed, - wiped, & finely chopped - (See NOTE) 2/3 c Grated Parmesan cheese 2 ts Dried chervil leaves - crumbled Salt Freshly ground black pepper 1 lb All-butter puff pastry - defrosted according to - package directions IN A LARGE HEAVY SKILLET, heat 2 tablespoons of oil over medium-high heat until hot but not smoking. Add the onions and saute them until just limp, about 3 to 4 minutes. Add the remaining oil, then stir in the mushrooms. Adjust the heat to high and cook the mushrooms until the moisture has almost completely evaporated, 7 minutes, stirring often. Remove the pan from the heat, stir in the cheese, chervil and pepper, and set the filling aside while rolling out the pastry. Lightly flour a clean workspace. Unfold the pastry and dust lightly with flour. Using a floured rolling pin, roll the pastry into a rectangle about 12-by-18 inches. Cut the rectangle into 2 long rectangles measuring 6-by-18 inches each. Brush off the excess flour, and spread half of the mushroom mixture over each rectangle, leaving a 1-inch border at the uppermost edges. Starting with the bottom long edge, roll up each rectangle jelly roll fashion gently pressing the top edge to seal the pastry. Carefully wrap the rolls tightly in plastic wrap or foil. Flatten each roll slightly by pushing gently on the sides so the spirals will be oval-shaped, and refrigerate until the pastry is firm, at least 2 hours. This may be done up to 4 days ahead of time. Preheat oven to 375F, and line a cookie sheet (or 2 if you have them) with baking parchment. Remove the rolls from the refrigerator as you are ready to cut them. With a sharp knife, cut the rolls crosswise into 3/8-inch slices. Place each oval onto the parchment, leaving 1 1/2 inches of space between them. Transfer the pan(s) to the middle of the oven, and bake until the tops are lightly browned. With a spatula, turn the spirals over and continue cooking until the second side is lightly browned and the centers are cooked through. If using 2 pans, rotate the pans during baking for even baking. Remove the pans, slide the swirls onto a rack to cool, and continue in the same fashion until all the swirls are baked. Serve warm. NOTE: If using your food processor to chop mushrooms, you will be far more successful if you pulse them several times to reach the desired consistency rather than let the machine run. Over-processed mushrooms are often watery and will not brown.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (792, 'Appetizers', 'Flaming Greek Cheese', '1 Kasseri or Kefalotere Ice water Flour Butter or margarine Lemon juice Cognac Cut Casseri cheese into 1/2-inch slices, allowing about 4 ounces for each serving. Chill slices in ice water. Pat dry and dust with flour. For each serving, melt 3 tablespoons butter until it sizzles but does not brown. Add cheese slices and saute quickly on both sides. Do not overcook or cheese will melt and stick to pan. For each serving, squeeze juice of 1/2 lemon into skillet and sprinkle with a few drops of Cognac. Ignite. Serve cheese when flames die down. A Los Angeles hostess and restaurateur developed this recipe some years ago for one of her restaurants. Created by: Ann Pappas (C) 1992 The Los Angeles Times
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INSERT INTO `RECIPES_PRO_NEW` VALUES (793, 'Appetizers', 'Flaquitos', '1 sm Onion; grated 1 ts Cooking oil 1/2 lb Ground beef, lean 1 ts Salt 1 ts Cumin 1 Garlic clove; minced 1/4 ts Hot sauce; to 1/2 ts. 18 Tortillas; fresh 2 c Cheese; shredded Shortening; hot Cook onion in cooking oil in heavy skillet. When onion is wilted, add meat and cook until mixture turns white. Add salt, cumin, garlic, and hot sauce; cook about 5 minutes to allow flavors to blend. Put 2 or more tablespoons meat mixture on one edge of tortilla; add 2 to 3 tablespoons shredded cheese. Roll carefully; fasten edges with a toothpick. Place flaquitos in a wire basket; plunge into hot shortening and cook until crips. Do not overcook. SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (794, 'Appetizers', 'Flash Un Kas', '2 c Flour 1/2 lb Butter 1/2 lb Cream cheese 1 x *fillings: 2 oz Goose liver paste 1 t Worcestershire sauce 1 t Steak sauce 1 x *or: 2 oz Ham, ground 1 t Steak sauce 1 t Catsup 1 x *or: 1 x Anchovy paste 1 x *or: 1 x Caviar Work into the flour the butter and cream cheese. Chill thoroughly... over night is not too long. Take pieces of dough and roll very thin, as quickly as possible. Cut with a round cookie cutter, size of a water glass or larger if desired. Mix together ingredients for one of the fillings. Spread on dough, fold over and bake at 400-F until brown. These may be shaped earlier and baked just before serving. Serve as an appetizer with beer, except the anchovy or caviar which should be served with cocktails. Make the anchovy and caviar appetizers somewhat smaller than the ones that are to be served with beer. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (795, 'Appetizers', 'Flautas', '---------------------------------GUACAMOLE--------------------------------- 2 lg Ripe Avocados, Mashed 2 Finely Chopped Tomatoes 1 md Chopped Onion 2 Jalapeno Peppers, Seeded And - Finely Chopped 1 Finely Chopped Clove Garlic 2 tb Finely Snipped Cilantro 1 tb Vegetable Oil 2 tb Fresh Lime Juice 1/2 ts Salt 1 ds Pepper ----------------------------------FLAUTAS---------------------------------- 1 c Cooked Chicken, Finely - Chopped 12 Flour Tortillas Vegetable Oil For Frying Guacamole: Mix all ingredients in a glass or plastic bowl. Cover and refrigerate for at least 1 hour. Flautas: Spoon 1 tablespoon of the chicken across the bottom of each tortilla. Roll up tightly and secure with toothpicks. Heat 1 inch of oil to 350 degrees F. Fry flautas, turning once, until golden brown, about 2 minutes. Drain on paper towels; remove wooden toothpicks. Serve with fresh guacamole. Typed by Syd Bigger.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (796, 'Appetizers', 'Flavorings For Main Course Crepes', '1 tb Brandy 1 tb Fresh herbs 1 ts Dried herbs 1 ts Grated lemon rind Add these with the melted and cooled butter. From: You can do anything with crepes. 1993 Cooking Echo Picnic cookbook exchange. Happy Charring ~-- EZPoint V2.2 * Origin: \"LaRK\'s\" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 07-31-93 (23:20) Number: 1776 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52) Cooking
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INSERT INTO `RECIPES_PRO_NEW` VALUES (797, 'Appetizers', 'Focaccia Pugliese (Focaccia From Puglia)', '-----------------------------------DOUGH----------------------------------- 8 oz Potatoes 1 1/4 ts Dried yeast 1 1/2 c Warm water 3 3/4 c Durum flour 2 ts Salt ----------------------------------TOPPING---------------------------------- 3 tb Olie oil 1 lg Ripe tomato, cut into small -- pieces 2 ts Capers, rinsed 1/2 ts Salt 1/2 ts Oregano About 20 minutes before making the dough, peel the potatoes & boil them until they are tender. Drain & mash them. Use the potatoes while they are still warm. Stir the yeast into the warm water in a large mixing bowl. Add the flour, potatoes & salt in two additions. Mix together. Knead for 10 minutes. Place the dough in a lightly oiled bowl, cover & let rise till doubled. Divide the dough in half & shape into a ball. Place each ball into a well oiled 9\" roind baking pan & stretch the dough towards the edges. Cover, let sit for 10 minutes & then stretch a little more. Cover again & leave until it has doubled. Preheat the oven to 400F. Dimple the dough with your finger. Sprinkle with olive oil & spread with tomatoes, capers, salt & oregano. Bake for 25 to 30 minutes until golden. Cool on wire racks & eat at room temperature.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (798, 'Appetizers', 'Focaccia Rustica (Country Focaccia with Red Pepper Toppin', '-----------------------------------DOUGH----------------------------------- 2 md Garlic cloves, crushed 2 tb Olive oil 2 1/2 ts Dried yeast 1 1/3 c Warm water 3 3/4 c Unbleached all-purpose flour 1 1/2 ts Salt 20 ea Sage leaves, roughly chopped ----------------------------------TOPPING---------------------------------- 3 ea Red or yellow bell peppers 3 md Red onions, thinly sliced 1/4 c Olive oil 4 md Ripe tomatoes, seeded & -- squeezed dry Basil leaves 1 ts Salt Warm the garlic cloves in the olive oil over low heat until the garlic begins to brown. Discard the garlic & let the oil cool. Meanwhile whisk the yeast into the water & let proof for 10 minutes. Add the cooled olive oil. Stir in the salt, flour & herbs & mix well. Knead by hand for 6 to 8 minutes. Place dough into a lightly oiled bowl, cover & let rise until doubled. Divide the dough in half & set each piece on an oiled 10 1/2\" X 15 1/2\" baking sheet Stretch the dough to cover as much of the sheet as possible. Cover & let it relax for 15 minutes. Dimple & stretch the dough some more. Let rise until it is puffy, about 50 minutes. While it is risng, roast, peel & slice the peppers into thin strips. Saute the onions in the 1/4 c olive oil over very low heat for 20 to 25 minutes until they are soft & limp. Preheat the oven to 400F. Lightly dip your fingers into the remaining olive oil & dimple the tops of the dough. Divide the vegetables evenly in half & distribute them over the focacce. Sprinkle with badil & salt Bake for 25 to 30 minutes until the dough is crispy on the edges. Cool briefly & then remove from the sheets & let cool on racks. Serve at room temperature.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (799, 'Appetizers', 'Focaccia Sandwiches', '-HBWK07A CHUCK OZBURN For each sandwich, split 1 plain focaccia bread, about 9 ounces, and grill or toast lightly on both sides. Fill as directed, then replace top and cut bread into quarters. BACON, LETTUCE AND TOMATO Combine 3 tablespoons mayonnaise with 3 tablespoons julienned basil, and spread on cut sides of focaccia. Layer bottom half with curly leaf lettuce, 1 large tomato, sliced, and 4 sliced of crisp cooked bacon. Sprinkle with freshly ground pepper. TUNA In a small bowl, combine 1 can (6 1/8oz) water packed tuna, drained, 2 table- spoons finely chopped red onion, 2 tablespoons finely chopped celery, 2 table- spoons mayonnaise, 1 tablespoon chopped capers, 1 teaspoon fresh lemon juice and a pinch of freshly ground black pepper. Spread bottom half of focaccia with tuna mixture, topped with 1 large tomato, sliced and 2 large lettuce leaves. ROASTED PEPPER, MOZZARELLA AND BASIL Drizzle each cut side of toasted focaccia with 2 teaspoons extra-virgin olive oil. Layer bottom half with 6 ounces of thinly sliced mozzarella cheese, 1/3 cup basil leaves and 1/2 cup sliced roasted and peeled red peppers. Sprinkle with salt and freshly ground black pepper. Chuck in Pok Sunday 02:12 pm 12/19 C.OZBURN on GEnie Posted on PRODIGY December 1993, formatted by Elaine Radis, BGMB90B on P*; E.RADIS on GEnie
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INSERT INTO `RECIPES_PRO_NEW` VALUES (800, 'Appetizers', 'FONDUE', '| Ingredients | | | 1 | each | envelope lipton onion soup | | | 2 | cup | tomato juice | | | 4 | teaspoon | lemon juice | | | 1 | pound | american cheese shredded | | | 1 | | bread, fresh cut into bit sized pieces | | | | | |
Directions:
| In medium saucepan, combine onion soup, tomato juice, and lemon juice. Heat
slowly. When juice begins to simmer, add small portions of cheese and stir
constantly until melted. Continue to add cheese gradually, stirring
constantly, making sure each addition is melted. Remove to fondue pot or
chafing dish or heated casserole. Spear cubes of bread, then dip and stir
in fondue.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (801, 'Appetizers', 'Fondue # 3', '1 lb Gouda cheese 1/4 c White wine, dry 2 tb Butter 2 ts Kirsch 1/4 c Flour Bread, cubed 1 1/2 c Milk Pepper to taste 2 ts Garlic, finely chopped 1/8 ts Nutmeg 1. Grate the cheese. 2. Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with whisk. When blended and smooth, add the garlic, pepper, nutmeg and wine. Add the kirsch, if desired. 3. Serve hot with bread cubes for dipping. If the sauce is to be used over vegetables, omit the kirsch.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (802, 'Appetizers', 'Fondue No. 2', '| Ingredients | | | 1 | each | garlic to taste | | | 1/2 | pound | emmentaler cheese | | | 1/2 | pound | gruyers cheese | | | 1 | cup | dry white wine | | | 3 | tablespoon | kirsch wasser (a liquore) | | | 1 | teaspoon | corn starch | | | | | |
Directions:
| Grate cheeses. Rub fondue Pot with clove of garlic. Add wine to fondue Pot
and heat to near boiling. Stir in grated cheese. If mixture is thin, add
potato/corn starch. (Mix starch in a little water to avoid lumps.) Add
kirsch Wasser just before serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (803, 'Appetizers', 'For The Elegant Set (Menu & Recipes)', '1 ts Onion juice Juice from 1/2 lemon 8 oz Pacakge softened cream -cheese Toast rounds 1 sm Jar of caviar FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!) Food fit for the most exquisite of palates! Build your reputation as a hostess. Don\'t be faint hearted when it comes to serving your gourmet friends. Bring out your best silver and dazzle them with your culinary skill. The recipes that follow will bring you compliments and you won\'t have to spend hours in the kitchen to bring it off. ~=> Menu Red Caviar Canapes Strawberry Surprises Fondue Bourguignonne Meat Dip Sauces: Mock Bernaise, Anchovy, Garlic, Mustard Plum Elite Espresso coffee (no recipe) Light California champagne (no recipe) ~=> Serving Suggestion Starched blue linen, crystal serving dishes, white porcelain and sterling champagne glasses all bring a touch of elegance to an intimate deck-side gathering. Arched candelabra with tall white tapes would be perfect for illuminating the fondue dish. Each guest could be handed a porcelain salad size plate with blue linen napkin folded on top and frosted sliver champagne glass. Remember to preheat your best demitasse cups for the expresso. ~=> Red Caviar Canapes chopped chives Mix onion juice, lemon juice and cream cheese. Using a pastry tube, form a crown of this mixture on rounds of toast. From the jar of caviar, take a dab to fill each center. Decorate the edges with chopped chives. ~=> Strawberry Surprises (note: NO LIE!!!) 2 lbs fresh strawberries 1 cup powdered sugar 1 cup light rum 1 cup vodka 1 cup Triple Sec Gouge out the stems so the hollow center of the strawberries are exposed. Place them in a plastic container and sprinkle the powdered sugar over them. Add the rum, vodka and Triple Sec and gently tumble until well mixed. Refrigerate covered for at least 2 days occasionally tumbling. Gently remove strawberries from marinade and serve cold in pre-chilled crystal bowl. Sip the marinade!!! ~=> Fondue Bourguignonne 1 1/2 lbs beef tenderloin (cheaper cuts may need to be tenderized) peanut oil Cut meat into bite-sized pieces and set aside. Pour oil into your fondue dish or chafing dish until it is at least 3 inches deep. Heat the oil t about 360~ or until it will cokk a test chunk of meat in three minutes. Each guest spears a chunk of beef with a fondue fork and cooks it to taste in the hot oil. (It\'s nice to mark the forks with a colored dot on a piece of tape so they will be recognized). After the pieces of meat are cooked, each guest dips the choice morsel into one of the variety of elegant sauces. ~=> Meat Dip Sauces --=> Mock Bernaise Soak 1 tsp tarragon in 1 Tbsp tarragon vinegar. Add 1 cup mayonnaise, 3 shallots and a pinch of dry mustard. Whirl in a blender for 1 minute. ~-=> Anchovy Combine 2 tsp anchovy pate with 1 cup mayonnaise. Mix thoroughly. ~-=> Garlic Cream together 1 stick of softened butter and 1 clove finely minced garlic. ~-=> Curry Combine 2 tsp curry powder (or more) witha dash of garlic powder, dash oflemon juice and 1 10-oz can of beef gravy. ~-=> Mustard Combine 1 cup mayonnaise, 2 Tbsp sour cream, 1-1/2 Tbsp dry musgard, 2 tsp tarragon vinegar and a little salt. ~=> Plum Elite 4 parts Sake 1 part Plum wine sqeeze of lime fresh pineapple wedges for garnish Combine sake and plum wine. Add a squeeze of lime. Pour over cracked ice in a prechilled tall silver or crystal stemmed water glass. Garnish with a slim wedge of fresh pineapple for stirring and nibbling. [ Food for Wet Fingers, Sharon R. Hines, 11/81 ] ** -=> this comes from the bottom of the files of Shelley Rodgers <=-
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INSERT INTO `RECIPES_PRO_NEW` VALUES (804, 'Appetizers', 'Freezer Log', '1/2 lb Sharp Cheddar cheese 8 sl Cooked bacon 1/2 ts Worcestershire sauce 1 ts Dry mustard 2 ts Mayonnaise Combine in food processor - 1/2 lb. sharp yellow cheese, 8 slices bacon, 1/2 tsp. Worchestershire sauce, 1 tsp. dry mustard, 2 tsp. mayonnaise. Blend until bacon is minced. Form into a log shaped like party rye bread. Wrap in plastic wrap or foil and freeze til firm. To serve, slice, put on rye bread,
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INSERT INTO `RECIPES_PRO_NEW` VALUES (805, 'Appetizers', 'French Fried Sweet Potatoes', '3 md Sweet Potatoes 1 c Crushed Corn Flakes 1 lg Egg 1 tb Water Parboil sweet potatoes for about 10 minutes. Drain, peel and cut into strips. Mix egg with water and beat throughly. Seperate crushed corn flakes in two seperate bowls, making two 1/2 cups each. Flour may be substitued for one of the bowls of flakes. Dip the cut potatoes in the flour or crushed flakes, then in the egg mixture and then again in the other bowl of crushed flakes. Deep fry in oil (375 to 385 degrees) until browned. Drain on absorbent paper and sprinkle with salt. A mixture of cinnamon and sugar could also be used for a sweet tastse.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (806, 'Appetizers', 'French Onion Rings', '2 lg White onions 1 c Beer 1/4 ts Salt 1 ts Baking powder 1 1/4 c Flour 1 tb Oil 1 Beaten egg Slice onions into 1/4 inch slices. Separate into rings. In a large bowl combine flour, baking powder, salt, egg, beer and oil. Blend until smooth. Dip onion rings into batter to coat well, fry in hot oil at 375 degrees until golden brown. Drain on paper towels.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (807, 'Appetizers', 'French Style Herbed Cheese', '8 oz Pkg softened cream cheese 2 tb Milk 1/4 ts Crushed dried oregano leaves 1/8 ts Garlic powder 1/8 ts Onion powder 1/8 ts Pepper Combine all ingredients, mix until well blended. Chill. Serve with crusty french bread or crackers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (808, 'Appetizers', 'French-Fried Liver', '1 lb Beef liver; sliced 1/2\"thick 1/3 c All-purpose flour 1 ts Salt 1/8 ts Pepper 2 lb Shortening ---------------------------FIESTA SOUR CREAM DIP--------------------------- 1 c Sour cream 1/2 ts Curry powder 1 ts Parsley; chopped 1/4 ts Hot pepper sauce 1/2 ts Salt Cut liver into strips about 1/4 inch wide and 3 inches long. Combine flour, salt, and pepper. Dredge lvier strips in seasoned flour. Fry in shortening at 350 degrees until brown, about 2 to 3 minutes. Drain on absorbent paper. Serve hot or cold with Fiesta Sour Cream Dip. Fiesta Sour Cream Dip: Combine sour cream, curry powder, parsley, hot sauce and salt. Mix well. Refrigerate until ready to serve. Yield: about 1-1/4 cups. SOURCE: Southern Living Magazine, October, 1972. Typed for you by Nancy Coleman.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (809, 'Appetizers', 'French-Style Cream Cheese Spread', '1 pk 8 oz soft cream cheese 1/4 c Margarine or butter, soft 1 Clove garlic, minced 1 T Snipped parsley 1 T Water 2 t White wine vinegar 1 t Worchestershire sauce 1 t Herbes de Provence, crushed 1/4 t Seasoning salt Fresh thyme (optional) Assorted crackers 1. In a medium bowl, stir together the cream cheese, margarine or butter, garlic, parsley, water, vinegar, Worchestershire sauce, Herbes de Provence, and seasoning salt. Cover and refrigerate over- night. 2. To serve, garnish with fresh thyme, if desired. Serve with crackers. ====================================================================== Herbes de Provence In a small storage container, combine 1 T dried marjoram, 1 T dried thyme, 1 T dried savory, 1 t dried basil, 1 t dried rosemary, 1/2 t dried sage, and 1/2 t dried fennel seed. Store in airtight container. Crush before using. ======================================================================= Makes: 1 1/3 cups Source: Good Housekeeping Magazine, Dec. 1992 Calories: 58 per tablespoon; 6 gm fat; 1 gm protein; 72 mg sodium
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INSERT INTO `RECIPES_PRO_NEW` VALUES (810, 'Appetizers', 'Fresh and Smoked Salmon Pate', '1/4 c Heavy cream 1/4 c Dairy sour cream 3 c Cold water 1 Peeled and sliced thin Carrot 1 Thin sliced small onion 1 Bay leaf 3 Thin lemon slices 1 Fresh red chili pepper 1 lb Fresh salmon fillets w/skin 4 Shallots fine chopped 1 1/2 tb + 1/2 cup (1 stick) Unsalted butter at room Temperature 8 oz Smoked salmon diced 2 tb Lemon juice 1 1/2 ts Salt 1/4 ts White pepper 1 tb Fine chopped fresh dill Plus a few sprigs for Garnish 6 tb Clarified butter Whish together heavy cream and sour cream in small bowl. Refrigerate. Combine cold water, carrot, onion, bay leaf, lemon slices and chili pepper in skille');
INSERT INTO `RECIPES_PRO_NEW` VALUES (811, 'Appetizers', 'Fresh Artichokes with Mustard Sauce', ' 4 lg Globe artichokes 1 c Water 2 T Vinegar 1 T Whole pickling spices 1 c Prepared brown mustard 5/8 oz Pk Italian salad dressng mix 2 T Vinegar or dry white wine dr (few) Tabasco sauce 1 t Worcestershire sauce 1. Wash artichokes carefully and drain. Slice off upper tip of each artichoke with a sharp knife. With kitchen shears, trim off the thorny ends of the leaves. The stems should be cut off even with the base of the artichoke. 2. Combine water, vinegar and pickling spices in a deep, 3-quart, heat-resistant, non-metallic casserole. 3. Heat, uncovered, in Microwave Oven 5 minutes or until mixture comes to a boil. 4. Place artichokes upright in casserole. 5. Heat, covered, in Microwave Oven 12 to 15 minutes. 6. Cook until bases are tender when pierced with a fork and lower leaves pull away easily. Set aside. 7. In a small bowl combine remaining ingredients. 8. If desired, heat mustard sauce, uncovered, in Microwave Oven 1 1/2 minutes or until heated through. 9. Dip leaves into mustard sauce. Tip: If desired, the leaves may be removed and arranged on a platter before serving. The fuzzy choke should be removed and the heart of the artichoke cut for serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (812, 'Appetizers', 'Fresh Cauliflower Au Gratin', '1 md Head cauliflower 2 T Water 1/4 t Salt 1 T Flour 1/2 c Milk 1 T Butter 1/2 c Grated sharp Cheddar cheese -(optional) Paprika 1. Wash cauliflower and separate into flowerets. 2. Place flowerets and water in a deep, 1 1/2-quart, heat- resistant, non-metallic casserole. 3. Heat, covered, in Microwave Oven 7 to 9 minutes. Set aside. 4. In a medium-sized, heat-resistant, non-metallic bowl melt butter, uncovered, in Microwave Oven 15 seconds. 5. Blend in flour and salt. Stir till smooth. Gradually add milk. 6. Heat, uncovered, in Microwave Oven for 1 minute. Stir. Heat an additional 1 1/2 minutes or until sauce is thickened and smooth. Stir occasionally. 7. Stir grated cheese into sauce. 8. Pour sauce over cauliflower and heat, uncovered, in Micro- wave Oven 1 minute or until cauliflower is heated through. 9. Sprinkle paprika over sauce before serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (813, 'Appetizers', 'Fresh Corn and Sausage Fritters', '1 c All-purpose Flour, sifted 1 ts Baking Powder 1 ts Salt 1/8 ts Pepper 1/4 ts Paprika 1 c Sausage, cooked and crumbled 1 c Fresh Corn off the cob 2 Egg Yolks, beaten 2 tb Milk 2 Egg Whites, beaten stiff Oil, for frying Sift flour, baking powder, and spices together in a mixing bowl. Add sausage, corn, egg yolks, and milk; mix until blended. Fold in stiffly beaten egg whites. Drop by heaping teaspoonfuls into oil heated to 360 - 365 degrees. Cook 3 to 5 minutes, turning to brown on all sides. Drain on paper towels. Makes about 24 fritters SOURCE: Oneida Daily Dispatch 8/13/92, The Kitchen Magician, Barbara Barker SHARED BY:Jim Bodle 8/92
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INSERT INTO `RECIPES_PRO_NEW` VALUES (814, 'Appetizers', 'Fresh Fruit Delight', 'Fresh Fruit in Season; -(apples, melons, kiwi, -strawberries) Cocktail toothpicks Cream Cheese Marshmallow Cream Combine fresh fruits in season. Use cocktail toothpicks to dip in equal parts of cream cheese and marshamllow cream mixed together. A delicious appetizer. Source: SHARE Colorado Cookbook 11/20/93
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INSERT INTO `RECIPES_PRO_NEW` VALUES (815, 'Appetizers', 'Fresh Mushrooms with Eggplant & Tomato', '1 lb Eggplant Salt 3 tb Olive oil 1 md Onion, chopped 1 lg Celery stalk, chopped 2 md Firm mushrooms, chopped 1 1/2 ts Garlic, chopped 1 lg Tomato, chopped 2 tb Breadcrumbs 1 tb Tomato paste 5 tb Fresh parsley, chopped 1 ts Basil Fresh lemon juice 30 md Whole mushrooms Cut eggplant in half lengthwise. Make crisscross patterns in the pulp & sprinkle with salt. Let stand for 3o minutes. Rinse thoroughly & drain well, drying with paper towels. Peel & coarsely chop. Heat 2 tb oil in a skillet over a medium heat. Cook eggplant till softened. Let cool. Heat remining oil & cook onion, celery, choped mushrooms & garlic for 4 minutes. Add tomatoes & return eggplant to skillet. Stir in breadcrumbs, tomato paste & 3 tb parsley. Add basil. Continue to cook for 4 minutes. Just before serving, wipe mushrooms with cloth dampened in lemon juice. Carefully remove the stems. Fill each cap with some of the eggplant mixture. Sprinkle with remaining parsley & serve. You can serve the mushrooms hot by baking briefly until watm & then sprinkling with parsley. Joel Rapp, \"Mother Earth\'s Vegetarian Feasts\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (816, 'Appetizers', 'Fresh Mushrooms with Eggplant and Tomato', '1 lb Eggplant Salt 3 tb Olive oil 1 md Onion, chopped 1 lg Celery stalk, chopped 2 md Firm mushrooms, chopped 1 1/2 ts Garlic, chopped 1 lg Tomato, chopped 2 tb Breadcrumbs 1 tb Tomato paste 5 tb Fresh parsley, chopped 1 ts Basil Fresh lemon juice 30 md Whole mushrooms Cut eggplant in half lengthwise. Make crisscross patterns in the pulp & sprinkle with salt. Let stand for 3o minutes. Rinse thoroughly & drain well, drying with paper towels. Peel & coarsely chop. Heat 2 tb oil in a skillet over a medium heat. Cook eggplant till softened. Let cool. Heat remining oil & cook onion, celery, choped mushrooms & garlic for 4 minutes. Add tomatoes & return eggplant to skillet. Stir in breadcrumbs, tomato paste & 3 tb parsley. Add basil. Continue to cook for 4 minutes. Just before serving, wipe mushrooms with cloth dampened in lemon juice. Carefully remove the stems. Fill each cap with some of the eggplant mixture. Sprinkle with remaining parsley & serve. You can serve the mushrooms hot by baking briefly until watm & then sprinkling with parsley. Joel Rapp, \"Mother Earth\'s Vegetarian Feasts\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (817, 'Appetizers', 'Fresh Pear with Roquefort Cream', '2 tb Roquefort cheese, crumbled, -room temperature 2 tb Heavy cream 1 tb Dry white wine pn Cayenne pepper 1 Ripe pear 1/2 Lemon 1. With a wooden spoon, mash the cheese and cream together until blended. Add the wine and cayenne and blend until smooth. 2. Cut the pear in half lengthwise and remove the core. Rub the cut sides of the pear with the lemon to prevent discoloration. Spoon half of the cheese mixture into the center hollow of each pear. Serve slightly chilled. Note: Technically, this is a Savory. It makes a posh appetizer.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (818, 'Appetizers', 'Fresh Spinach', '10 oz Pk fresh spinach 1. Wash spinach and remove any bruised leaves or thick stems. Shake excess water off leaves. 2. Place spinach in a 2-quart, heat-resistant, non-metallic casserole. 3. Heat, tightly covered, in Microwave Oven 5 minutes. Stir after 2 minutes. 4. Drain excess water and season to taste.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (819, 'Appetizers', 'Fresh Tomatillo Salsa', '-------------------------ALL QUANTITIES APPROXIMATE------------------------- 8 To 16 Tomatilloes depending On size. 12 Chiles (2_Serranos + 2 _Jalapenos + 8_Piquins) I Typically use The serranos and jalapenos Green and the piquins red. 4 Cloves Garlic 1 sm Onion, really small, or half Medium onion. 1/2 ts Salt 1/4 c Cilantro Roast above ingredients in a[n oil-free] cast iron pan, turning occasionally. Leave husks on tomatillos while you roast \'em. The husks will be nicely blackened, the skins translucent, and the fruits soft when they\'re done. [Let me add: the goal is to blacken the skin while doing the least tomatillo-exploding that you can. That way they don\'t lose juice into the pan, that burns and smells sometimes. That means moving them around the pan as they roast.] Put roasted vegetables in food processor with: Salt 1/2 Teaspoon Cilantro 1/4 Cup and process briefly. Transfer to a pot, and cook the mixture for 5 minutes. [This darkens it up a bit, and mellows the flavors. It tastes too raw otherwise.] Source: Actually, my husband is the green-salsa preparer, so I sent him e-mail at work, requesting the recipe. Here\'s the (slightly edited) reply
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INSERT INTO `RECIPES_PRO_NEW` VALUES (820, 'Appetizers', 'Fresh Vegetable Pizza', '2 c Pillsbury Crescent Rolls 8 oz Sour cream 1 1/2 tb Prepared horseradish 1/4 ts Salt 1/8 ts Pepper 2 c Fresh mushrooms, chopped 1 c Chopped, seeded tomatoes 1 c Small broccoli florets 1/2 c Chopped green peppers 1/2 c Chopped green onions 1>. Heat oven to 375 deg.F. Separate dough into 4 long rectangles. Place rectangles crosswise in an ungreased 15 x 10 x 1-inch baking pan; presss over bottom and 1 inch up the sides. Seal perforations. Bake 14 to 19 minutes or until golden brown. Cool completely. 2>. Blend sour cream, horseradish, salt and pepper until smooth. Spread evenly over crust. Top with remaining ingredients. Cut into appetizer-size pieces. Refrigerate.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (821, 'Appetizers', 'Fresh Vegetable Salad', '-----------------------------------SALAD----------------------------------- 3 c Mixed salad greens 1 ea Carrot, chopped 1 ea Cucumber, peeled & chopped 1 ea Tomato, chopped 1 ea Scallion, chopped 1/4 c Fresh mint chopped, optional ---------------------------SESAME-PEANUT DRESSING--------------------------- 1 tb Sesame seeds 2 ea Garlic cloves, crushed 1 ts Crushed red peppers 1/4 c Brown rice syrup 2 tb Lime juice 3 tb Tamari 2 tb Water 1/4 c Roasted peanuts, chopped SALAD: Tear greens into bite sized pieces. Toss all salad ingredients & arrange on a serving platter. DRESSING: Dry roast the sesame seeds in a small frying pan over medium heat, stirring often until golden brown, about 2 to 4 minutes. Set aside to cool. Whisk together the garlic, pepper flakes, syrup, lime juice, tamari & water. Pour dressing over the salad. Garnish with sesame seeds & peanuts & serve at room temperature.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (822, 'Appetizers', 'Fried Beancurd with Sweet Nut Sauce (Tao Hou', '16 oz Ready-fried beancurd Oil; for deep-frying 5 tb White vinegar 4 tb Sugar 1 ts Salt 1/2 ts Chili powder 2 tb Ground roast peanuts ---------------------------------TO GARNISH--------------------------------- Coriander leaves Slice the beancurd cubes in half diagonally and deep-fry the eight triangles until the the white side is golden brown. Drain and arrange on a serving dish and set aside. In a saucepan heat the vinegar, sugar and salt until the mixture thickens. Remove from the heat and add the chili powder and ground peanuts, stirring well until all the ingredients are thoroughly mixed. Turn into a serving bowl, garnish with coriander leaves and serve with the beancurd. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typos by: Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (823, 'Appetizers', 'Fried Beancurd with Sweet Nut Sauce (Tao Hou Tod)', '16 oz Ready-fried beancurd Oil; for deep-frying 5 tb White vinegar 4 tb Sugar 1 ts Salt 1/2 ts Chili powder 2 tb Ground roast peanuts ---------------------------------TO GARNISH--------------------------------- Coriander leaves Slice the beancurd cubes in half diagonally and deep-fry the eight triangles until the the white side is golden brown. Drain and arrange on a serving dish and set aside. In a saucepan heat the vinegar, sugar and salt until the mixture thickens. Remove from the heat and add the chili powder and ground peanuts, stirring well until all the ingredients are thoroughly mixed. Turn into a serving bowl, garnish with coriander leaves and serve with the beancurd. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typos by: Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (824, 'Appetizers', 'Fried Calamari', '12 Squid Flour, for dusting Oil, for frying 2 Lemons Salt (to taste) Pepper (to taste) Remove the skeletal structures from the squid and scrape the skin away with the dull side of a knife down to the white flesh. Cut the squid into pieces and rinse in cold water. Drain and dredge the squid in flour, shaking off the excess. Carefully fry in hot oil until golden brown. Do not crowd the pot. Season with lemon juice, salt and pepper. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans
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INSERT INTO `RECIPES_PRO_NEW` VALUES (825, 'Appetizers', 'Fried Catfish Batter', '1 ts Salt 1/2 ts Black pepper 1 c Cornmeal 1 tb Sherry or brandy (optional) 1 Jar prepared mustard *SOURCE: Recipe of Bill Rogers, Golf Director, San Antonio CC Catfish (Steaks, fillets or whole) Oil for frying. Heat oil until it pops when sprinkled with a drop of water. Pat fish dry, then brush with mustard, (mixed with sherry or brandy if desired). Sift cornmeal, salt and pepper into bag. Add 2 or 3 steaks or fillets, or 1 whole fish; close and shake. Drop fish carefully into hot oil; fry until lightly browned. Drain well on paper. Keep fish warm and crisp in a closed paper sack. Try fresh or canned potatoes fried with the same batter. Tastes good. *Collection of Clarence Fontish*
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INSERT INTO `RECIPES_PRO_NEW` VALUES (826, 'Appetizers', 'Fried Deviled Camembert', '4 Pieces fairly firm Camembert -cheese (1.5 oz) 2 ts All-purpose flour 1/2 ts Dry mustard 1/2 ts Dried mixed herbs Fresh ground pepper to taste 1 Egg, beaten 1/4 c Dry bread crumbs 1/2 ts Hot chili powder 4 pn Cayenne pepper Vegetable oil for frying Fresh sage sprigs (opt) Fresh rosemary sprigs (opt) Fresh thyme sprigs (opt) Wrap and freeze cheese 1 hour. On a plate, combine flour, mustard, herbs and pepper. Dredge each piece of cheese thoroughly with mixture, then dip into egg. In small bowl, mix bread crumbs with chili powder and cayenne pepper. Coat dipped cheese portions in mixture, pressing on firmly with palms of hands. Half fill a deep-fat fryer or saucepan with oil. Heat to 375\'F. (190\'C.) or until a 1/2\" cube of day-old bread browns in 40 seconds. Fry cheese about 30 seconds or until golden brown. Drain on paper towels. Garnish with sage, rosemary and thyme sprigs, if desired, and serve at once.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (827, 'Appetizers', 'Fried Dill Pickles', 'Woodward 1 Egg -- beaten 3 1/2 c Flour -- plus 1 tbsp 1 c Milk 1 tb Worcestershire sauce 6 dr Hot sauce 1 ts Salt 3/4 ts Pepper 1 qt Sliced dill pickles Salt Pepper Vegetable oil Combine egg, 1 tbsp flour, milk, worcestershire sauce, and hot sauce; stirring well. Set aside. Combine 3.1/2 cups flour, salt, and pepper; mix well. Dip drained pickles into milk mixture and dredge in flour mixture. Deep fry at 350~ until pickles float to the surface. Drain. Source: TPA Trib, 8/24/95 Recipe By :
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INSERT INTO `RECIPES_PRO_NEW` VALUES (828, 'Appetizers', 'Fried Eggplant & Squash with Taratour', '1 sm Eggplant, peeled, halved -- lengthwise & cut into 1/4 -- inch slices 3 md Yellow squash, prepared same -- as above Salt Vegetable oil for frying Taratour, see recipe Pitas cut into wedges Lightly salt both sides of eggplant & squash slices. Layer them on paper towels & cover with another layer of paper towels. Set aside for an hour to drain. Pour oil to a depth of 1/4\" in a heavy skillet & heat till hot but not smoking. Working in batches, add egplant & squash & fry over medium heat till golden brown. Remove & drain on paper towels. Add more oil if necessary. Arrange eggplant & squash on on a serving platter & lace with taratour. Surround with pita wedges.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (829, 'Appetizers', 'Fried Eggplant Or Zucchini', '-------------------------------SEASONING MIX------------------------------- 1 1/8 ts Salt 1/4 ts Paprika 1/2 ts White pepper 1/4 ts Onion powder 1/4 ts Garlic powder 1/4 ts Ground red pepper (cayenne) 1/4 ts Black pepper 1/4 ts Dried tyme leaves 1/8 ts Dried sweet basil leaves --------------------------------INGREDIENTS-------------------------------- 1 c Peeled and coarsley chopped -eggplant or zucchini 1/2 c All purpose flour 1/2 c Dried bread crumbs (very fin -e) 1/2 c Milk 1 Egg Vegetable oil for frying Powdered sugar is optional Combine seasoning mix ingerdients is a small bowl, mixing thoroughly. Sprinkle the vegetables evenly with about 1/2 tsp of the mix. Place the flour in a small bowl and the breadcrumbs in another. Add 1 tsp of the seasoning mix to the flour and one tsp to the breadcrumbs, mixing each well. (Use any leftover mix to season other vegetables before cooking. In a seperate small bowl combine the milk and egg until well blended. Heat 1 inch oil in a 2 qt. saucepan or deep fryer to 350 degrees. Just before frying, dredge the chopped vegetables in the seasoned flour, shaking off excess. Work quickly so flour doesn\'t get too moist; it\'s best to use your hands for this, but a slotted spoon will do. Then coat well with the milk mixture, then quickly with the breadcrumbs, shaking off excess. Place the vegetables in hot oil until dark golden brown, about 2-3 minutes, making sure to seperate the vegetable pieces as you drop them into the oil. Adjust heat as necessary to keep at 350 degrees. Drain and serve immediately. Sprinle lightly with powdered sugar (If desired) Source: Paul Prudhomme
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INSERT INTO `RECIPES_PRO_NEW` VALUES (830, 'Appetizers', 'Fried Fish Balls', '3 lb Freshwater trout fillets, -cooked and flaked 1/2 c Finely chopped onion 1/2 c Finely chopped green pepper 1 tb Chopped fresh parsley 1/4 c Lemon juice 3/4 c Fine, dry breadcrumbs 2 Eggs, beaten 1/2 c Milk 2 ts Spicy brown mustard 2 ts Salt 1/4 ts Pepper vegetable oil Cocktail sauce Combine first 11 ingredients in a large mixing bowl; mix well. Shape into 1-inch balls. (At this point, balls may be frozen: when ready to use, partially thaw and fry as directed below.) Fry croquettes in 2-inch deep hot oil (370) until golden brown. Drain on paper towels. Serve immediately with cocktail sauce. Yield: 5-1/2 dozen. Note: This makes a delicious appetizer and may be made with any cooked fish. From: The Southern Heritage Sea and Stream CookBook Shared By: Pat Stockett
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INSERT INTO `RECIPES_PRO_NEW` VALUES (831, 'Appetizers', 'Fried Leeks with Tarragon', '| Ingredients | | | 4 | each | leeks, about 1 inch thick, white parts only | | | 1 | each | egg | | | 1 | | pepper, freshly ground, to taste | | | 1 | teaspoon | parsley, fresh, chopped | | | 1 | teaspoon | tarragon, fresh, chopped | | | 1 | | flour, for dredging | | | 1 | | oil, for frying | | | 1 | | oil, canola, or light olive, or peanut | | | 1 | | tarragon vinegar | | | | | |
Directions:
| Trim the leeks. Cut off the roots but leave enough so that the leaves remain joined at the base. Slice them in half lengthwise down to the base but not through it, and rinse them well. Steam them over boiling water until they are tender when pierced with a knife, about 10 minutes, then set on a towel to cool and drain dry. Beat the egg on a plate and season with salt and pepper. Add the parsley and half the tarragon. Dip the leeks into the egg and slosh them around so that they are well covered, then dip them in flour to coat.
Heat enough oil in a heavy pan to cover the bottom generously. When it is hot enough to sizzle a drop of water, add the leeks. Fry them, turning them frequently until they\'re nicely browned all over. Set them on a towel to drain briefly. Serve with the remaining tarragon sprinkled over the top and a cruet of vinegar on the side.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (832, 'Appetizers', 'Fried Lumpia', '------------------------------SWEET-SOUR SAUCE------------------------------ 1/4 c Cider vinegar 1 ts Soy sauce 1/2 c Sugar 1 c Water or pineapple juice 1/2 ts Finely grated gingerroot 1/2 Garlic clove; crushed 2 tb Cornstarch; blended with: 2 tb Cold water Salt -----------------------------------LUMPIA----------------------------------- 1/2 lb Ground pork 1/2 lb Uncooked shrimp, - finely chopped 1/2 c Minced mushrooms 1/2 c Diced peeled jicama 2 Green onions; finely chopped 3 Egg yolks 2 tb Soy sauce Lumpia wrappers Oil; for deep-frying To make sauce, combine vinegar, 1 teaspoon soy sauce, sugar, water, ginger and garlic in small saucepan. Bring to boil. Stir in cornstarch paste and simmer 5 minutes, or until thickened. Season to taste with salt. Keep warm. For lumpia, mix pork, shrimp, mushrooms, jicama, green onions, egg yolks and 2 tablespoons soy sauce in bowl. Mix well. Shape about 1 1/2 tablespoons meat mixture into strip and place along one side of lumpia wrapper. Roll tightly, folding in wrapper ends while rolling. Moisten edges lightly with water to seal. Repeat with remaining filling. Fry in deep hot oil until golden brown. Serve whole or cut in halves or thirds. Serve with sweet-sour sauce.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (833, 'Appetizers', 'Fried Mussels', '500 g Mussels 125 g Ouzo 500 g Oil 100 g Flour 1/2 ts Salt 3 tb Grated parmesan 1 c Beer 2 Eggs 50 g Yogurt 1/2 ts Baking soda We clean the mussels well and put them in a baking dish. We sprinkle the ouzo over the top and leave them covered for one hour. We dip them in the batter. We take them, one by one, separately with a spoon, and we fry them in hot oil. BATTER: We beat the beer with the flour, add the salt, the parmesan, the eggs, the yogurt and the soda. Posted by Sifis Diamantidis (INTERGREEK echo) Translated to English by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (834, 'Appetizers', 'Fried Pickles', '-----------------------------SEASONED EGG WASH----------------------------- 1 Egg 1 ts Salt 1/3 c Milk 1/2 ts Black pepper 1/3 c Worcestershire Sauce 1/3 ts Tabasco -------------------------------SEASONED FLOUR------------------------------- 2 c Flour 1/2 tb Paprika 1 tb Garlic salt 1/4 ts Poultry seasoning 1/2 tb Black pepper Oil for deep frying Klauson Whole Pickles Whip together all ingredients for seasoned egg wash, set aside. Mix ingredients for flour mixture in a shallow dish. Slice pickle 1/8\" thick. Dip into flour mix, then egg wash, then flour mix again. Fry until golden brown, about 1 minute. Drain on paper towels. Serve with dipping sauce of ranch dressing, ketchup or horseradish sauce. Blue Moon Cafe Austin, texas
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INSERT INTO `RECIPES_PRO_NEW` VALUES (835, 'Appetizers', 'Fried Shrimp Balls', '1 lb Fresh shrimp 4 Water chestnuts chopped fine 1/2 c Bamboo shoots chopped fine 1/4 ts Fresh chopped ginger 1 ts Salt 1 tb White wine 2 ts Corn starch 1 Egg white Deep frying oil Prepare shrimp by cleaning thoroughly and removing shell, legs and devein. Mince the shrimp. Combine all of the ingredients except oil Use a teaspoon of the mixture and shape into balls. Heat oil in a deep pot or skillet and deep fry shrimp balls until Golden Brown. Remove from oil and place onto paper towells to drain excess oil. Serve Hot
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INSERT INTO `RECIPES_PRO_NEW` VALUES (836, 'Appetizers', 'Fried Shrimp Rolls (Cha Gio Tom)', '-------------------------------ACCOMPANIMENTS------------------------------- Nuoc Cham 1 bn Of mint 1 bn Of coriander ----------------------------------FILLING---------------------------------- 1 oz Cellophane (bean thread) -noodles 4 oz Lean ground beef 4 oz Ground pork shoulder 4 oz Fresh or canned crabmeat, -picked over and drained 4 Shallots, minced 4 Garlic cloves, minced 1/2 md Onion, minced 1 c Fresh bean sprouts 2 tb Nuoc mam (Vietnamese fish -sauce) 1/4 ts Freshly ground black pepper 1 Egg ---------------------------ASSEMBLING AND FRYING--------------------------- 1/2 c Sugar 24 Rounds of rice paper (banh -trang) each 8 1/2 inches -in diameter. 24 Raw medium shrimp, peeled -with tail section -attached, deveined Peanut oil, for frying And just when you thought it couldn\'t get any better, along comes a recipe for Fried Shrimp Rolls!!! These triangular little goodies are great when served alongside Cha Gio. These are *really* good! Prepare the Nuoc Cham. Wash and dry the mint and coriander leaves. Set aside. Prepare the filling: Soak the noodles in warm water for 30 minutes. Drain. Cut into 1-inch lengths. Assemble the rolls: Fill a mixing bowl with 4 cups of warm water and dissolve the sugar in it. Rice paper is quite fragile. Work with only 2 sheets at a time, keeping the remaining sheets covered with a barely damp cloth to prevent curling. Immerse 1 sheet of rice paper into the warm water. Remove and spread flat on a dry towel. Soak a second sheet of rice paper and spread it out without touching the other round. The rice papers will become pliable within seconds. Fold up the bottom third of each round. Place 1/2 tablespoon of the filling in the center of the folded-over portion. Place 1 shrimp in the filling, leaving the tail section extended over the fold line. Top the shrimp with an additional 1/2 tablespoon of filling and press into a compact triangle, forming a point where the tail extends (it is important that the filling be flat so it can be wrapped entirely and tightly). Fold the sides over to enclose the filling, then fold the remaining sides over to seal the compact triangle. The completed roll resembles a triangle with a handle. Fill the remaining wrappers in the same manner. Fry the rolls: If possible, fry in 2 skillets. Pour 1 to 1 1/2 inches of oil into each skillet and heat to 325 degrees Fahrenheit. Add a few rolls to each skillet; don\'t let them touch or they will stick together. Cook over moderate heat for 10 to 12 minutes, turning often until crisp and golden brown. Drain the rolls on paper towels. Keep warm in a low oven while frying the remaining rolls. Serve the shrimp rolls as an appetizer with the Nuoc Cham, mint and coriander leaves. NOTE: These rolls may be cooked in advance then reheated in a 350F oven for about 20 minutes, or until crisp. Yield: 24 shrimp rolls. From \"The Foods of Vietnam\" by Nicole Rauthier. Stewart, Tabori & Chang. 1989. Posted by Stephen Ceideberg; March 27 1991.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (837, 'Appetizers', 'Fried Spring Rolls', '3 c Oil 2 Cloves garlic, minced 1/2 lb Lean pork, ground 1/2 lb Shrimp, shelled, deveined, -minced 3/4 c Minced water chestnuts 2 Carrots, minced 1 c Minced celery 1/2 c Green onions, cut very fine 2 tb Soy sauce 1 ts Salt (optional) 1/2 ts Freshly ground pepper Spring roll wrappers, 8\" in -diameter Sweet and Sour sauce In a wok or pan, heat 2 tb oil. Add garlic and stir until fragrant, about 5 seconds. Add the pork and shrimp and stir-fry for 1 minute. Add the water chestnuts, carrots, celery, and green onions. Stir-fry for approximately 2 minutes, or until the vegetables are tender but still crunchy. Add the soy sauce, salt, and pepper. Stir. Remove from heat. Drain excess moisture from pan. To assemble the rolls, place about 1/3 c of the filling on the lower third of the wrapper. Fold the portion of the wrapper nearest you over the filling until just covered. Turn the wrapper again to enclose the filling securely. Moisten the edges of the wrapper with water or a mixture of cornstarch and water. Fold over the corners and press down firmly to seal, making an envelope. Moisten the flap of the envelope with water and turn, rolling firmly into a 1-inch cylinder. Seal firmly. Set aside, seam side down. Repeat until all the filling has been used. Heat oil in a wok to 375 degrees. Place 4 or 5 rolls at a time in the hot oil. Deep-fry until crisp and golden. Remove with a skimmer and drain on paper towels. Serve hot with Sweet and Sour sauce. Rolls may be prepared ahead of time and frozen, then fried when needed. Appeared in The Southeast Asia Cookbook, by Ruth Law.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (838, 'Appetizers', 'Fried Spring Rolls (Cha Gio)', '8 oz Thin rice vermicelli -vermicelli (bun) or 2 bn Of Japanese alimentary -paste noodles (somen). Nuoc Cham Vegetable Platter ----------------------------------FILLING---------------------------------- 6 Dried Chinese mushrooms 1 tb Dried tree ear mushrooms 6 Water chestnuts or 1/2 -small jicama, peeled and -chopped 4 oz Fresh or canned lump -crabmeat, picked over and -drained 8 oz Raw shrimp, shelled, -deveined and minced 12 oz Ground pork shoulder 1 md Onion, minced 4 Shallots, minced 4 Garlic cloves, minced 2 tb Nuoc mam (Vietnamese fish -sauce) 1 ts Freshly ground black pepper 3 Eggs ---------------------------ASSEMBLING AND FRYING--------------------------- 1/2 c Sugar 80 sm Rounds of rice paper (banh -trang), each 6 1/2 inches -in diameter Peanut oil, for frying This is another version of the superlative Cha Gio (also called Nems). The filling here is a bit more elaborate than in the first one. Boil the noodles. Prepare the Nuoc Cham and Vegetable Platter. Set aside. Prepare the filling: Soak the two types of mushrooms in hot water until soft, about 30 minutes. Drain. Remove the stems from the mushrooms and squeeze to extract the liquid. Mince the mushrooms. Combine the mushrooms with the remaining filling ingredients in a large bowl. Mix with your hands to blend. Set aside. Assemble the rolls: Fill a mixing bowl with 4 cups of warm water and dissolve the sugar in it. The rice paper sheets are brittle and must be handled with care. (The water is used to soften the sheets for handling. Sweetening the water helps the rice paper turn a deep golden color when fried and also produces crisper rolls.) Work with only 4 sheets of rice paper at a time, keeping the remaining sheets covered with a barely damp cloth to prevent curling. One at a time, immerse a sheet in the warm water. Quickly remove it and spread flat on a dry towel. Do not let the sheets touch each other. The rice paper will become pliable within seconds. Fold up the bottom third of each round. Put 1 generous teaspoon of filling in the center of the folded-over portion. Press into a compact rectangle. Fold one side of the paper over the mixture, then the other side. Roll from bottom to top to completely enclose the filling. Continue until all of the mixture is used. Fry the rolls: If possible, fry in 2 skillets. Pour 1 to 1 1/2 inches of oil into each skillet and heat to 325F. Working in batches, add some of the rolls to each skillet, but do not crowd or let them touch, or they will stick together. Fry over moderate heat for 10 to 12 minutes, turning often, until golden and crisp. Remove the rolls with tongs and drain on paper towels. Keep warm in a low oven while frying the remaining rolls. Traditionally, Cha Gio is served with the accompaniments suggested in this recipe. To eat, each diner wraps a roll in a lettuce leaf along with a few strands of noodles and a variety of other ingredients from the Vegetable Platter before dipping it in the Nuoc Cham. If served as an hors d\'ouvre, allow 4 or 5 rolls per person; serve 8 to 10 as a main course. NOTE: Another popular way of serving this dish is to divide the noodles and elements of the Vegetable Platter evenly among the individual bowls. Top each with cut-up pieces of Cha Gio, ground roasted peanuts and Nuoc Cham. As a quick and easy appetizer, Cha Gio can be served with just Nuoc Cham. Yield: about 80 spring rolls. Posted by Stephen Ceideberg; March 27 1991.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (839, 'Appetizers', 'Fried Vegetarian Spring Rolls (Cha Gio Chay)', '-------------------------------ACCOMPANIMENTS------------------------------- Vegetable Platter 8 oz Thin rice vermicelli (bun) -OR: 2 bn Japanese alimentary paste -noodles (somen). Peanut sauce or Nuoc Cham ----------------------------------FILLING---------------------------------- 1 oz Cellophane (bean thread) -noodles 1 tb Dried tree ear mushrooms 6 Dried Chinese mushrooms 1 lg Carrot, finely shredded 1 lg Leek, white part only, -chopped 6 Water chestnuts, or 1/2 sm Jicama, peeled and chopped 1 lb Firm bean curd (tofu), -crumbled 1 c Fresh bean sprouts, coarsely -chopped 6 Garlic cloves, minced 3 tb Nuoc mam (Vietnamese fish -sauce) 2 Eggs 1/2 ts Freshly ground black pepper ----------------------------ASSEMBLY AND FRYING---------------------------- 1/2 c Sugar 40 sm Rounds of rice papers (banh -trang), 6 1/2 inches in -diameter Peanut oil for frying The book notes that true Buddhist vegetarians would not use garlic or fish sauce and would limit the dips to plain soy or plum sauce. Unless you are in this category, Peanut Sauce (Nuoc Leo) and Nuoc Cham are great dips as well. Prepare the Vegetable Platter, noodles and dipping sauce. Set aside. Soak the noodles in warm water and the mushrooms in hot water for 30 minutes; drain. Cut the noodles into 1/2-inch lengths. Remove and discard the stems from the mushrooms; squeeze to extract most of the soaking liquid. Mince all of the mushrooms. Combine all of the filling ingredients in a large mixing bowl; blend well with your hands. Set aside. Assemble the rolls: Fill a large bowl with 4 cups of warm water and dissolve the sugar in it. Rice paper is quite fragile. Work with only 4 sheets at a time, keeping the remaining sheets covered with a barely damp cloth to prevent curling. Immerse the rice paper, one sheet at a time, into the sweetened warm water. Quickly withdraw it and lay it flat on a dry towel. Do this with 4 sheets without letting them touch each other. The rice paper will become pliable within seconds. Fold over the bottom third of each round. Put 1 generous teaspoon of filling in the center of the folded-over portion. Press it into a compact rectangle. Fold one side of the paper over the mixture, then the other side. Roll from the bottom to the top to completely enclose the filling. Continue until all of the mixture is used. (The rolls can be prepared 1 day in advance. Wrap and refrigerate.) Fry the rolls: If possible use 2 skillets. Pour 1 to 1 1/2 inches of oil into each skillet and heat to 325F. Working in batches, add some of the rolls without letting them touch, or they will stick together. Fry for 10 to 12 minutes, turning often, until golden and crisp. Remove the rolls from the oil with tongs and drain on paper towels. Keep warm in a low oven until all of th rolls are cooked. To serve, each diner wraps a roll in a lettuce leaf along with some noodles and selected items from the Vegetable Platter and dips the package in the dipping sauce. NOTE: The fried rolls can be frozen, then thawed and reheated in a 350F oven just to crisp and heat through. Yield: 40 rolls. From \"The Foods of Vietnam\" by Nicole Rauthier. Stewart, Tabori & Chang. 1989. Posted by Stephen Ceideberg; April 14 1991.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (840, 'Appetizers', 'Fried Won Tons', '1 lb Won ton skins 1/2 lb Fresh ground pork 1/2 lb Fresh prawns 4 Dried mushrooms, soaked for -2 hours 8 Water chestnuts, finely -chopped 2 Stalks green onions, finely -chopped 2 sm Eggs, beaten 1/4 ts Pepper 1 1/2 ts Salt Here are three won ton related recipes++fried won tons, won ton soup and a dip for the fried won tons. I have recipes for won ton dough too, if you want them. Personally, I find the won ton skins available in markets to be just fine and a lot less work! Yield: About 60 to 70. Shell and devein prawns. Mince fine. Stem mushrooms and mince caps. Mix with prawns, pork, water chestnuts, green onions, half of the beaten eggs and all of the seasonings. WRAPPING: Place won ton squares on working surface so corners face up, down, left and right. Place 1 teaspoon filling in the center of each skin. Dip a little of the beaten egg onto the bottom corner, bring top corner to meet bottom corner. Press to seal. Moisten left corner and bring right corner to meet it. Press to seal. [This should give you a little bundle that looks kinda like a nurses hat. S.C.] FRYING: Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2 minutes). Turn over once. Drain and serve hot. DO-AHEAD NOTES: Deep fry won ton, cool and freeze. To reheat, preheat oven to 350F. Place frozen won ton onto cookie sheets and heat for 12 to 15 minutes. COMMENTS: You may substitute ground turkey for meat in won ton filling. However since turkey is drier and more bland than pork, add a few more water chestnuts and 1/4 tsp. monosodium glutamate to enhance flavor and texture. From \"The Chinese Village Cookbook.\" A practical guide to Cantonese country cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975. Posted by Stephen Ceideburg.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (841, 'Appetizers', 'Fried Wontons with Orange Dipping Sauce', '1 oz Each cooked ground pork and -cooked shrimp 1/4 c Finely chopped scallions 1/4 c Finely shredded Chinese -cabbage 2 ts Reduced-sodium soy sauce 1/2 ts Cornstarch 1/4 ts Ground ginger 20 Wonton wrappers (3 x 3-inch -squares) 1 tb Peanut oil 2 ts Reduced-calorie margarine 2 tb Teriyaki sauce DIPPING SAUCE: 4 ts Reduced-calorie orange -marmalade 2 ts Each hoisin sauce -and rice vinegar WONTONS: In medium bowl combine pork, shrimp, scallions, cabbage, soy sauce, cornstarch and ginger, mixing well. Spoon an equal amount of pork mixture (about 1 teaspoon) onto the center of each wonton wrapper; moisten edges of wrappers with water and fold wrappers in half, triangle- fashion, enclosing filling and forming 20 wontons. Press edges together to seal; bring base corners of each triangle together, overlapping corners, and press to seal. In 12-inch nonstick skillet or a wok, combine oil and margarine and heat, over high heat, until margarine is bubbly and hot; add wontons and cook, turning frequently, until browned on all sides. Add teriyaki sauce and bring to a boil, stirring to coat wontons. Use slotted spoon to remove wontons to serving plate, reserving pan drippings. Set wontons aside and keep warm. DIPPING SAUCE: To same skillet (or wok) add the ingredients for dipping sauce and stir to combine with pan drippings. Pour sauce into small bowl and serve with wontons. Makes 4 servings of 5 wontons each.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (842, 'Appetizers', 'Fried Yam Puffs - Epok-Epok Keladi', '1 1/2 lb Yam cut into small pieces 1 ts Salt 1 ts Msg 2 tb Sugar (gula melaka -preferred) 2 tb Softened butter 2 tb Tapioca flour Stuffing Ingredients 4 oz Prawns 4 oz Meat, minced 3 sm Onions chopped 2 oz Frozen green peas 1 Spring onion chopped 2 Mushrooms diced 1/2 ts Salt 1/2 ts Msg 1 ts Sugar 1/2 ts Soy sauce 1/2 ts Oyster sauce 1/2 tb Cornflour in 3 T water 2 tb Cooking oil Puff Ingredients 1. Steam yam until cooked. Remove and mash. Leave to cool. 2. Heat cooking oil in pan. Add prawns and meat and stir for 1 minute. Add onions, spring onion and mushrooms and stir for another minute. 3. Add salt, msg, sugar, soya sauce, oyster sauce and cornflour mixture. Stir well. Add in green peas and stir. Remove and cool. 4. Put puff ingredients in a bowl and mix well. Knead thoroughly. Divide into 20-25 portions. 5. Roll each portion into a ball and flatten. 6. Put 1 t stuffing in centre of dough. Moisten edges, fold over and seal. 7. Heat cooking oil for deep frying. Deep fry until golden brown. Serve Hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (843, 'Appetizers', 'Frosted Liver Pat‚', '1 lb Braunschweiger 1/2 c Mayonnaise or salad dressing 1/4 c Finely chopped onion 1 Garlic clove, crushed 1/2 ts Basil leaves 8 oz Package cream cheese, - softened 1 Garlic clove crushed 3 Drops hot pepper sauce 1 ts Mayonnaise or salad dressing Pimiento Parsley In a Medium bowl, mash braunschweiger with fork. Add mayonnaise onion, 1 garlic clove and basil leaves mix well. Mound mixture on plate; cover and refrigerate at least 2 hours. In small bowl combine cream cheese, 1 garlic clove, hot pepper sauce and mayonnaise. Frost braunschweiger with cheese mixture. Refrigerate until serving time. Just before serving, garnish with pimiento and parsley. Serve with dark rye snack bread or scrackers. Makes 3-1/2 cups. PER TABLESPOON: 60 calories. SOURCE: Summertime Favorite Recipes, by Pillsbury. Shared by Cate Vanicek.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (844, 'Appetizers', 'Fruit Pizza', '-----------------------------------GLAZE----------------------------------- 1 c Orange juice 3/4 c Water 1/4 c Lemon juice 3 T Cornstarch Dash of salt 1 c Sugar -----------------------------------SAUCE----------------------------------- 8 oz Cream cheese 1 t Vanilla 1/2 c Sugar -----------------------------------CRUST----------------------------------- 1 pk Sugar cookie dough -----------------------------------FRUIT----------------------------------- Peaches Grapes Bananas Strawberries Kiwi Mix ingredients of glaze- cook over medium heat til boils, and thickens, then cool. Spread cookie cough on buttered pizza pan. Bake 350 degrees for 10 minutes. Cool. Mix sauce and spread over cooled dough. Arrange fruit on top and pour glaze over. Refrigerate.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (845, 'Appetizers', 'Fruit Soup #2', '1/2 c Minute Tapioca 1 c Water 4 c Fruit juice* 4 c Fresh,canned or dried fruit 2 tb Honey 1/8 ts Salt 1 md Banana sliced Vanilla or Almond extract to Taste * apricot, pineapple, pear, white grape Cook tapioca in water and juice until it begins to thicken. Add remaining ingredients, except banana. If using dried fruit, simmer until soft, Other fruits will be cooked enough when they come to a boinl. Serve hot or chilled with banana sliced on top. Delicious served alone or over cornbread or whole-wheat toast. **Natures Pantry Cookbook**
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INSERT INTO `RECIPES_PRO_NEW` VALUES (846, 'Appetizers', 'Fruit Soup (Veg Times)', '1/4 c Dried apricots 3/4 c Dried prunes 1/4 c Dried peaches 1/4 c Dried pears 6 c Cold water 1 Cinnamon stick 2 Lemon slices 2 tb Quick cooking tapioca 3 tb Sugar 2 tb Raisins 1 tb Dried currants 1 Green apple, pred & sliced Wash & soak the dried fruit for 30 minutes. Pour fruit & water into a pressure cooker. Cover, set control at 15 & cook over heat till pressure is reached. Reduce heat & cook for 6 minutes. Cool naturally for 5 minutes. Run under cold water. Add cinnamon, lemon & tapioca. Heat to boiling, stirring occasionally. Add remaining ingredients. Simmer uncovered till fruit is tender but not mushy. Refrigerate till chilled. Can serve as a dessert. \"Vegetarian Times Cookbook\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (847, 'Appetizers', 'Fruit Soup Ii', '20 oz Frozen raspberries, In pouches 2 Chicken bouillon cubes or 2 pk Instant chicken broth 1 1/4 c Boiling water 1/2 c Pineapple juice 2 T Sugar 1/2 c Commercial sour cream 1. To thaw raspberries, place pouches in Microwave Oven and heat, uncovered, 1 minute. Allow to stand 1 minute and then heat an additional 1 minute. Allow to stand 1 minute to distribute the heat. If not completely thawed, heat an additional minute. 2. Pour thawed berries and juice into the container of a blender and blend until smooth. Berries may also be pressed through a sieve or food mill. 3. In a large, heat-resistant, non-metallic bowl, combine chicken bouillon, water, pineapple juice and sugar; stir until dissolved. 4. Heat, uncovered, in Microwave Oven 2 minutes. Stir in raspberries. 5. Chill several hours or overnight. 6. Serve garnished with a dollop of sour cream.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (848, 'Appetizers', 'Fruited Cheese Log', '1/2 c Dried apricots 1 ts Poppy seed (optional) 1 lb Monterey Jack cheese, shred 1/2 ts Seasoned salt 1/3 c Golden raisins 8 oz Cream cheese, softened 1/3 c Dates, chopped 1/3 c Dry sherry Walnuts, chopped Cherries, grapes for garnish Soak apricots in 1 c water for 2 hours. Drain and chop. Blend cheeses. Add remaining ingredients, fruits last, mixing thoroughly in between. Turn out onto sheet of foil and shape into 9\" log or 2 large balls. Wrap securely and chill until firm. Roll in chopped nuts, cover again in foil and refrigerate 24 hours before serving (may be frozen). Garnish. Mrs. Stanley Nesbitt
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INSERT INTO `RECIPES_PRO_NEW` VALUES (849, 'Appetizers', 'Fruity Gazpacho', '1 1/2 lb Tomatoes, skinned 1 tb Lemon juice 1/2 pt Vegetable stock Salt & pepper 1 sm Onion, finely chopped 1 ea 4\" piece cucumber, chopped 1 ea Yellow bell pepper, julienne 2 ea Peaches, thinly sliced 1 ea Apple, thinly sliced 4 tb Blackberries, -=OR=- other -- soft fruit 3 tb Parsley, chopped Blend the tomatoes & lemon juice until smooth. Stir in the stock & season with salt & pepper. Stir in the remaining vegetables & fruits. Cover & chill for at least 1 hour to allow the flavours to blend. Just before serving, stir in the parsley. Serve with oatcakes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (850, 'Appetizers', 'Fun Gwau (Steamed Translucent Dumplings)', '6 Dried Chinese black Mushrooms 6 oz Shrimp, shelled & deveined 1 ts Salt 1 1/2 tb Peanut oil 6 oz Ground pork butt 1/4 c Finely diced bamboo shoots 1/4 c Finely diced water Chestnuts, preferably fresh 2 Green onions, chopped 2 ts Sugar 1/4 ts White pepper 1 tb Shao Hsing rice wine or dry Sherry 1 1/2 ts Light soy sauce 2 ts Cornstarch 2 tb Chicken stock 2 tb Coarsely chopped fresh Coriander leaves 1 Oil Wheat Starch Wrappers (see recipe) Light soy sauce, for Dipping Chinese mustard, for Dipping can be prepared entirely in advance and reheated a few minutes before serving. The wheat starch wrappers have an interesting chewy texture, a unique translucent appearance and are absorbent of flavors. Roll out the wrappers as thin as possible; otherwise they come out rubbery. Cover mushrooms in warm water for 20 minutes or until soft and pliable. Remove and squeeze out excess water from the mushrooms. Cut off the stems at the base and discard them. Finely mince the caps. Toss the shrimp with salt and let them stand 10 minutes. Rinse well with cold water, pat dry thoroughly. Coarsely mince. Preheat a wok or skillet. when hot, add the peanut oil. over medium- high heat, add the mushrooms, shrimps, pork butt, bamboo shoots, water chestnuts, and half the green onions; stir-fry until the pork turns white. Season with the sugar, white pepper, wine and soy sauce. Combine the cornstarch and chicken stock in a small bowl and mix until smooth; pour into wok. Stir fry for 1 minute longer. Remove the mixture to a shallow plate and mix in the remaining green onion and coriander. Allow the filling to cool, then refrigerate it until needed. Makes almost 2 cups of filling. Prepare the Wheat Starch Wrapper dough. Pinch off 1-inch balls of dough. Lightly oil the ball and flatten it into a thin 3 1/2-inch circle. An oiled Chinese cleaver is traditionally used; however, a tortilla press or a rolling pin works. Put 1 large teaspoon of filling in the center of the circle. Fold it in half and pinch the edges to seal the filling inside. Repeat with remaining dough and filling. Place dumplings without touching each other on a lightly oiled bamboo steamer (or a heat resistant plate). Steam over boiling water for 3 minutes. Serve hot, dipped in light soy sauce and Chinese mustard. Serve with Chinese Mustard, for dipping. Makes 2 1/2 dozen dumplings. Posted by Stephen Ceideburg. Reposted by Fred Peters.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (851, 'Appetizers', 'Funghi Ripieni Con Lumache Lello+++Fggt98b', '24 Med Size fresh mushrooms Washed, dried, stems removed 3/4 lb Butter softened 24 Escargot, canned 2 tb White wine Salt and pepper 3 Cl Garlic, peeled 1 tb Fresh lemon juice 2 tb Chopped parsley EAST 54TH STREET, MANHATTAN WINE: GAVI TENUTA SAN PIETRO 1. Preheat oven to 350 F. 2. Saute mushroom caps in 4 tbs. of butter for 3 to 4 minutes on each side or until golden brown. Set aside. 3. Saute escargots in white wine and 4 tbs. butter for 10 minutes. Salt and pepper to taste. Drain. Fill each mushroom cap with a snail. Place remaining butter, the garlic, and the lemon juice in a blender and make a paste. 4. Place a lump of paste on each mushroom and bake 10 minutes on a baking sheet. Sprinkle with parsley. Brown under broiler and serve hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (852, 'Appetizers', 'Gado Gado', '8 oz White cabbage 1/4 c Sesame oil 1 lg Onion, cut in fourths, -thinly sliced 1 Green bell pepper, seeded, -thinly sliced 6 oz Fresh bean sprouts 1 Fresh green chili, seeded, -finely chopped 1 Garlic clove, crushed 2 Shallots, finely chopped 1/2 ts Ground cumin 1/3 c Smooth peanut butter 3 tb Lemon juice 3 dr Hot-pepper sauce 1/3 c Water Red bell pepper strips (opt) Finely shred cabbage, discarding stalk. Heat 2 tablespoons of sesame oil in a skillet. Add cabbage, onion, thinly sliced bell pepper, bean sprouts and chili and fry over fairly high heat 3-4 minutes, stirring constantly. Remove from heat, spoon mixture into a serving dish; cool. To make sauce, heat remaining sesame oil in saucepan. Add garlic, shallots and cumin and fry gently 5 minutes. Add peanut butter and cook gently 2 minutes. Stir in lemon juice, hot-pepper sauce and water and heat through gently to form a fairly thick sauce. Garnish sauce with bell pepper strips, if desired, and serve with cooled vegetables.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (853, 'Appetizers', 'Gala Vegetable-Nut Pate\'', '1 c Raw pecans 1 c Raw walnuts 1 c Raw sunflower seeds 3/4 c Chopped onions 2 tb Spike seasoning 2 1/3 c Bottled water 1/2 c Chopped fresh cilantro 1/4 c Chopped fresh parsley 1/2 c Grated carrots 1/2 c Grated zucchini 1/2 c Diced red bell peppers Bell peppers -- red, yellow and green -- hollowed out in center Lettuce leaves Assorted crudites Place nuts, sunflower seeds, onions, Spike seasoning, and water in food processor, and process 25 to 30 seconds. Pour mixture into medium-sized bowl. Stir in next 5 ingredients, and chill 1 to 2 hours. Serve in bell pepper cups on bed of lettuce surrounded by cucumber & zucchini slices, celery, carrot & jicama sticks. Source: Mrs. Gooch\'s recipes flyer Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (854, 'Appetizers', 'Galloping Horses (Thai Appetizer)', '1 ts Oil 1 lb Ground pork 4 -to 8 Garlic cloves -- finely chopped 3 Green onions, white part -- chopped 3/4 c Roasted salted peanuts 1 Fresh pineapple; -OR- 5 -Tangerines, -OR- 4 -Oranges 1/3 c Sugar 1/2 ts Pepper Lettuce leaves Mint or coriander leaves Chopped chilis Grind peanuts. Heat oil in a frying pan, add pork, garlic and onions. Cook until pink color disappears. Drain off most of the fat. Add sugar and pepper, cook 1-2 minutes. Add peanuts, mix in well, then remove from heat. Cool to room temperature. Prepare platter, lining with lettuce leaves. Peel and segment the citrus fruit if used, cutting each segment down to the back and fanning open to form a circle. If using pineapple, cut off top leaves and outer skin, as thinly as possible, from top down. Look at the \"eye\" pattern, as it forms a spiral down the pineapple. Cut the spirals with a sharp knife held at about a 45 degree angle. Cut off bottom. Cut pineapple into about 5 or 6 wedges and then cut each of those into 1/4 inch slices. Arrange fruit on platter. Mound meat mixture onto fruit, and decorate with other garnishes. Serve at room temperature, or chilled. (servings: 8-10) From: arielle@taronga.com (Stephanie da Silva)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (855, 'Appetizers', 'Galloping Horses -- Vegetarian Version', '1 1/2 tb Garlic, chopped 1 1/2 ts Cilantro root, chopped 1 ts Sake 16 ea Peppercorns, whole or ground 4 tb Vegetable oil 10 oz Fresh shiitake mushrooms, -- thinly sliced ---------------------------------SEASONINGS--------------------------------- 2 tb Soy sauce 1 1/2 tb Sugar 3/4 c Peanuts, chopped 1 lg Pineapple, peeled ----------------------------------GARNISH---------------------------------- 3 ea Red chili peppers, seeded & -- cut into slivers Whole fresh cilantro leaves Using a blender or mortar & pestle, blend the garlic, cilantro roots, sake & peppercorns into a paste. Add the vegetable oil to a skillet over medium heat. Add the paste & stir-fry until the aroma is released, a few seconds. Add the shiitake & stir-fry until cooked. Add all the seasonings & fry until the sugar is blended into the mixture. Remove from the heat & let cool. Slice pineapple into 1/2\" thick rings & then cut the rings into 1/2\" X 1 1/2\" chunks. Put a small amount of the cooled stir-fry mixture on each pineapple chunk. Decorate each \"horse\" with a few slivers of chili & a cilantro leaf. VARIATION: Replace the pineapple with either navel oranges or firm avocado slices. Puangkram C. Schmitz & Michael J. Worman, \"Practical Thai Cooking\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (856, 'Appetizers', 'Gamberi Alla Pasquale (Shrimp with Special Lemon Sauce)', '24 Shrimp, deveined 2 tb Tomato paste 1 Lemon, juice of 2 oz Brandy Salt & pepper 4 oz Heavy cream 2 Drop Tabasco sauce 2 Drop Worcestershire sauce 1 Apple, cored and finely -chopped 1 pn Chopped parsley 1/2 Head lettuce, shredded Lemon wedges Servings: 4 Notes: \"Everyone loves this recipe of mine so much that I decided to give it my own name. I hope you will love it too.\" DIRECTIONS: Cook the shrimp, and allow to cool. Meanwhile, mix the next 4 ingredients together in a bowl. Whip the cream until it is stiff and fold into the mixture in the bowl. Add the next 4 ingredients and mix gently. Place some shredded lettuce in the bottom of large cocktail glasses and stand the shrimp up around the sides. Spoon the sauce into the middle and serve with lemon wedges. Source: La Cucina di Pasquale, Italian Gourmet Cooking, by Pasquale Carpino ISBN # 0-920197-01-9 From: Sallie Austin
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INSERT INTO `RECIPES_PRO_NEW` VALUES (857, 'Appetizers', 'Garbanzo Guacamole', '1 cn Garbanzo beans; rinse/drain 1 tb Lemon juice; fresh 1 Cl Garlic; crushed 1 md Onion; chopped 1/2 sm Avocado*; peeled/chopped 1 md Tomato; chopped 4 Scallions; thinly sliced 1 tb Green chiles; canned, choppe Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Place the garbanzo beans in a food processor or blender. Add the lemon juice and garlic. Process briefly, until the garbanzos are slightly chopped. Add the onion and the avocado, if desired. Process again until the mixture is chunky. Place the mixture in a bowl and add the remaining ingredients. Mix well. Cover and chill before serving. 205 calories, 3.2 grams fat per 1/2 cup serving. This is a lower-fat version of the traditional guacamole. Because of the small amount of avocado used, however, it still contains some fat. To reduce the amount of fat, eliminate the avocado. The recipe with still be delicious. Serve with oil-free tortilla chips or fresh vegetables. : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?
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INSERT INTO `RECIPES_PRO_NEW` VALUES (858, 'Appetizers', 'Garlic & Chickpea Dip', '8 oz Chickpeas, soaked & cooked 2 Garlic bulbs, boiled whole -- for 20 minutes, drained 4 oz Olive oil 2 Juice of lemons 3 oz Tahini Black pepper 4 tb Fresh chopped parsley Tomatoes to garnish Blend the chickpeas till well pureed. Squeeze the garlic cloves from their skins & add to the chickpeas. Put in the oil, lemon juice & tahini. Blend again. Add pepper & parsley & mix well. Put the mixture into an oiled mould & chill for 2 hours. Turn it onto a plate & garnish with tomato wedges or slices. Gail Duff, \"A Book of Herbs & Spices\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (859, 'Appetizers', 'Garlic and Parmesan Popcorn', '2 tb Corn oil 2 tb Olive oil 2 Garlic cloves, split 3/4 c Popping corn Salt 1/4 c Grated Parmesan 1 Garlic clove, minced Ds cayenne pepper Servings: 6 In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic and toss popcorn with Parmesan, minced garlic, cayenne and salt.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (860, 'Appetizers', 'Garlic Bread', '| Ingredients | | | 1 | each | loaf french, or vienna bread | | | 1/3 | cup | butter, or margarine, melted | | | 1/2 | teaspoon | garlic salt | | | 1/2 | teaspoon | parmesan cheese | | | | | |
Directions:
| Slice bread in 1/2 inch slices, but do not cut all the way through to crust.
In a small bowl combine remaining ingredients until smooth. Spread mixture between each slice and on the top of bread.
Place in bread basket or wrap in paper toweling. Heat in Microwave Oven 30 to 45 seconds.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (861, 'Appetizers', 'Garlic Broth', '2 ea Garlic heads, unpeeled but -- heads separated 1 ea Bay leaf, crumbled 6 c Water 1/2 c Chopped fresh parsley 1/2 ts Sage 1/2 ts Curry powder 1 pn Saffron 1 lg Onion, peeled & quartered 2 ea Celery stalks, cut to thirds Wrap garlic & bay leaf in a cheesecloth. Place with all other ingredients in a soup pot. Cover & bring to a boil. Loweer heat & simmer for 25 minutes. Remove from heat & let cool slightly. Remove garlic & bay leaf. Puree the broth & vegetables in a blender. Season to taste &f desired & serve. Source Unknown
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INSERT INTO `RECIPES_PRO_NEW` VALUES (862, 'Appetizers', 'Garlic Buttered Nuts', '8 oz Shelled almonds, cashews, or -- peanuts, or a mixture 2 tb Margarine 1 tb Oil 3 ea Garlic cloves, crushed Salt Loosen and remove the almond skins by pouring boiling water over them and refreshing in cold water. Rub the brown skins off the peanuts. Melt the butter and oil with the garlic in a heavy frying pan and toss the nuts in it over a moderate heat for 3 to 5 minutes or until they are crisp and golden. Drain on kitchen paper towels and sprinkle with rock salt. Serve warm. VARIATION: For Devilled Garlic Nuts, add a little cayenne to the salt. Sophie Hale, \"The Great Garlic Cookbook\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (863, 'Appetizers', 'Garlic Buttered Shrimp', '1 lb Fresh peeled and deveined -shrimp 1/4 c Margarine or butter 1 Clove garlic, minced 1 tb Snipped fresh parsley 1 ds Red pepper 3 tb Dry white wine 1. For sauce, in a saucepan melt margarine or butter. Stir in garlic, parsley, and red pepper; cook about 1 minute. Stir in wine; heat through. Set aside. 2. Thread shrimp onto 4 long or 8 short metal skewers. Grill, uncovered, over medium-hot coals for 10-12 minutes or till pink, turning and brushing frequently with sauce. 4 main-dish servings, or 15-18 appetizer servings.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (864, 'Appetizers', 'Garlic Coeurs a La Creme', '1 lb Low-fat Cottage Cheese 1 lb Cheese * 1 ea Purree ** 2 c Plain Yogurt * Use either fresh, white goat cheese (Motrachet or Boucheron (scrape off coating of wood ash or buy without.) preferably), or use Cream Cheese. ** Use the puree from 2 heads of Roasted Garlic. ~------------------------------------------------------------------------- Rub the cottage cheese through a sieve into a mixing bowl. With a wooden spoon, or electric mixer, beat the goat cheese and the garlic puree into the cottage cheese. Beat in the yogurt. Line 8 coure a la creme molds with damp cheesecloth, allowing an overhang. Spoon mixture into molds, wrap an place on rack over a deep plate. Refrigerate overnight to drain. Unwrap and unmold onto 8 small plates. Discard Cheesecloth. Serve with thin brown bread, toast, or bagels and slices of smoked salmon, if desired. SAVORY CREME: Lacking coeur a la creme molds, spoon mixture into a cheesecloth lined colander and refrigerate overnight to drain. Unmold onto a serving platter and allow each diner to scoop off a portion.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (865, 'Appetizers', 'Garlic Garbanzos', '2 cn Chick Peas 2 tb Olive oil 2 tb Finely minced garlic 12 Sprigs fresh thyme 1 Salt 1 Fresh ground pepper Preheat the oven to 450. Drain the beans and place them in a glass baking dish in a single layer. Drizzle with the oil, toss with your fingers to coat. Sprinkle evenly with the garlic and place the thyme over evenly. Roast for 15 minutes. Season with salt and pepper to taste. Serve with toothpicks to spear each bean.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (866, 'Appetizers', 'Garlic Guacamole', '1 Ripe avocado 1/8 lb Tofu, firm style 6 lg Cloves fresh garlic 1/2 md Bell pepper 2 Green onions 2 tb Freshly chopped parsley 1/2 ts Curry powder 1/2 ts Oregano 1/2 ts Thyme 1/4 ts Freshly ground black pepper 4 tb Hot sauce Juice of 1/2 lime or lemon Tortilla chips for dipping Mash avocado and tofu in bowl. Squeeze garlic through press and add. Finely chop bell pepper and green onion and stir in. Add herbs and spices. Mix well. Add hot sauce. Stir in lime juice. Eat with tortilla chips. Garlic Guacamole can be refrigerated, but do not make more than a few hours in advance.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (867, 'Appetizers', 'Garlic Olives', '2 c Canned green olives; drained 2 Garlic cloves; slivered 3 sl Lemon (thin slices) 1 ts Black peppercorns 3 Bay leaves Whole sprigs dried thyme -OR- Basil -OR- oregano -(optional) 1/4 c Sherry or vinegar Olive oil Combine olives, garlic, lemon slices, peppercorns, bay leaves, sprigs of thyme and sherry in jar. Add oil to cover. Marinate at least 24 hours or overnight to blend flavors. Makes 2 cups (C) 1992 The Los Angeles Times
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INSERT INTO `RECIPES_PRO_NEW` VALUES (868, 'Appetizers', 'Garlic Soup (Veg Times)', '1 1/2 qt Water 4 Potatoes, diced 1 Carrot, diced 2 Celery stalks, diced 1 Onion, diced 2 lg Bulbs garlic, peeled 1/2 ts Thyme 1 ds Cayenne Salt to taste Bring water to a boil. Add vegetables, garlic & spices. Cook over medium heat for 20 to 30 minutes. Puree & serve. \"Vegetarian Times Cookbook\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (869, 'Appetizers', 'Garlic Squares', '| Ingredients | | | 1 | cup | garlic, coarsely chopped | | | 1 | cup | onions, thinly sliced | | | 1/4 | cup | butter, plus 2 tb | | | 2 | cup | flour | | | 2 | teaspoon | baking powder | | | 1 | teaspoon | salt | | | 2 | tablespoon | parsley, finely chopped | | | 1 | teaspoon | dill | | | 1 | cup | milk | | | 1/2 | cup | cheese, sharp cheddar, shredded | | | | | |
Directions:
| Preheat oven to 450 degrees. Gently saute garlic and onions in 2 tablespoons butter about 10 minutes until tender, but not brown.
Sift flour, baking powder and salt into mixing bowl. Cut in 1/4 cup butter until mixuture is crumbly like cornmeal. Add parsley, dill and milk; stir just until evenly moist. Pour into well-greased 8x8 inch pan. Spread garlic and onions on top, then cover with cheese.
Bake for 25 to 30 minutes. Cool slightly and cut into squares.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (870, 'Appetizers', 'Garlic Straws', '1/2 lb Puff pastry Juice of 2-3 garlic cloves 2 oz Milk 1 ts Paprika 1 tb Parmesan cheese Salt and cayenne pepper Preheat oven to 425F. Roll out the puff pastry on a floured board into a rectangle, as thinly as possible. Stir the garlic juice into most of the milk and brush the pastry with half of it. Mix the paprika and Parmesan, and season with a little salt and cayenne. Sprinkle half of it over one half of the pastry. Fold the pastry and roll out as thinly as possible. Repeat with the remaining garlic milk and Parmesan mixture and roll out to a rectangle not more than 1/4 inch thick. Brush with milk and cut into strips about 1/2 inch wide and 6 inches long. Arrange the straws, at least an inch apart, on greased baking sheets and bake for 7 to 10 minutes or until well-risen and golden brown. Serve warm, piled onto each other, log cabin style. The Great Garlic Cookbook, by Sophie Hale : ISBN 1-55521-801-6
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INSERT INTO `RECIPES_PRO_NEW` VALUES (871, 'Appetizers', 'Garlic, Cheese, and Nut Dip', '2 ea Garlic Cloves 1/2 c Cream Cheese; Softened 1/2 c Sour Cream 1/4 c White Onion; Diced 1 1/2 ts Paprika 1 1/2 ts Curry Powder 1 1/2 ts Chili Powder 1 tb Fresh Dill; Chopped, OR 1 ts Dried Dill; Crushed 1 c Cheddar; Sharp, Shredded 1/3 c Walnuts; Chopped Crush the garlic with a garlic press and beat into the cream cheese until the mixture is smooth. Blend in the sour cream. Mix in the onion, spices, and dill, blending well. Fold in the cheddar cheese and nuts. May be served at room temperature or chilled. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Celery, Radishes, String Beans
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INSERT INTO `RECIPES_PRO_NEW` VALUES (872, 'Appetizers', 'Garlic-Almond Spread', '3 tb Almonds 12 Cloves garlic; peeled 3 tb Peanut oil 8 oz Cream cheese; at room temp 1/4 c Our cream; 1 ts Worcestershire 1 ts Dijon mustard 2 ts Chopped parsley;fresh----> 1 ts Dry rosemary 2 Shallots; chopped Salt and pepper; to taste 1/3 c Heavy cream Toast almonds in a 325 oven for 10 min. chop. Lower heat to 275 and bake the garlic in the oil. You might want to cover it to prevent browning. Let the garlic cool,then blend it along with the oil in a f/p. Add cream cheese,sour cream,worcestershire,and mustard,blend well. Add nuts,parsley,rosemary,shallots,salt,and pepper,blend again. Remove from f/p and place in a mixing bowl. Whip the cream and fold into the mixture. Pour into serving bowl and chill for 2 hrs. Serve at room temp.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (873, 'Appetizers', 'Garlic-Parsley Finger Sandwiches', '2 Bunches chopped parsley 2 Cloves fresh garlic, pressed 1/2 c Mayonnaise 1 Large loaf thin white bread Combine parsley, garlic and mayonnaise; mix well. Spread mixture between two slices of bread and cut diagonally to make four finger sandwiches. Refrigerate until ready to use. These can be made early on the day to be used, but not the day before.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (874, 'Appetizers', 'Garlic-Stuffed Mushrooms', '12 Medium Mushrooms 3 T Unsalted Butter 2 Scallions, Sliced 1 1/2 T Coarsely Ground Pecans 1 1/2 T Fresh Parmesan Cheese grated 1 1/2 T Bread Crumbs 1/4 c Garlic Bechemel Salt (To Taste) Freshly Ground White Pepper Cayenne Pepper 4 T Unsalted Butter 4 T Unbleached All-purpose Fl ------------------------------GARLIC BECHAMEL------------------------------ 2 1/2 c Scalded Milk (More or less, -depending on the thickness) Salt and Freshly Ground -White Pepper To Taste 1 lg Egg At Room Temperature Garlic Puree From 3 Large -Heads Of Roasted Garlic Preheat oven to 450 degrees F. Clean the mushrooms. Remove the stems and reserve. Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked. Drain well, blot with paper towels, and set aside until needed. If the tip of the stems seem woody, trim them away. Chop stems coarsely. Melt 2 T of the butter in a skillet. Toss the chopped mushrooms stems and scallions. Saute until tender and most of the mushroom juices have evaporated. Toss in the pecans, pecans, bred crumbs, parmesan cheese, and remaining tablespoon of butter. Stir until the butter is melted and absorbed. Stir in the garlic bechamel. Add salt and freshly ground pepper to taste. Stuff each mushroom cap with the mixture, mounding it neatly over the top. Sprinkle each with some cayenne pepper. Put stuffed mushrooms in a lightly oiled, shallow baking dish. Bake for 10 minutes or until heated through. Serve at once. GARLIC BECHAMEL: Melt the butter in a heavy saucepan and whisk in the flour. Let this roux cook over low heat, stirring constantly for 3 to 4 minutes. Whisk in the scalded milk. Bring to a boil. Reduce the heat and cook gently, stirring frequently, for 10 to 15 minutes. Add salt and pepper and whisk in the garlic puree. Remove from the heat. Beat the egg in a bowl. Beat some of the sauce into the egg. Next beat the egg mixture back into the garlic sauce. Taste and correct seasonings. Store in the refrigerator, with plastic wrap placed directly on the surface of the sauce, until needed. Thin with milk before using if necessary.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (875, 'Appetizers', 'Garlicky Clam Dip', '8 oz Cream cheese 1/2 t Salt 1/2 T Garlic 1 x Fresh ground pepper (dash) 7 oz Clams; drained and minced 1/4 c Clam broth 1 1/2 t Worcestershire 2 t Lemon juice Using garlic press, squeeze pulp and juice into softened cheese. Cream with a spoon until smooth. Gradually add the remaining ingredients, blending until smooth. For thinner dip, add more clam broth. Serve with crackers, chips or veggies.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (876, 'Appetizers', 'Garlicky Tortillini', '1/3 c Vinegar; herb or white wine 2 T Mustard; dijon 1 ts Oregano; dried 1/2 ts Rosemary; dried 1/2 ts Thyme; dried 4 Garlic cloves; crushed 30 Tortillini fresh; 225 g 1 lb Mushrooms; small 2 Peppers; sweet red or green 1 Squash; acorn 30 Bamboo skewers; 6\" Combine vinegar, mustard, basil, oregano, rosemary, thyme and garlic in glass or stainless steel bowl. Slowly whisk in oil till blended. Cook tortillini in boiling water, drain. Transfer to large bowl. Gently toss with half of vinaigrette. Refrigerate covered at least 12 hours, tossing occasionally. Clean mushrooms, trim and discard stems. Toss mushroom caps with remaining vinaigrette. Refrigerate at least 12 hours, tossing occasionally. Slice peppers lengthwise into strips and then diamonds or fancy shapes with canape cutter. Drain tortillini and mushrooms. Thread 1 tortillini, 1 pepper diamond and 1 mushroom cap on each skewer. To serve trim 1/2\" off bottom of acorn squash till it stands flat. Stick tortillini skewers in it. MAKES:30
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INSERT INTO `RECIPES_PRO_NEW` VALUES (877, 'Appetizers', 'Gateaux Piments', '1/2 lb Chana dall (split -yellow peas) 3 sm Onions (button-sized) 6 Onion springs 4 Watercress sprigs 2 Green chilies 1 Parsley sprig 1 t Turmeric 1 t Thyme 1 t Salt 1/4 t Black pepper, -freshly ground Soak the dall in cold water for a day, then drain thoroughly. Chop all the vegetable ingredients finely. Place the dall in a food processor and process to a paste. Decant into a bowl, add turmeric, salt and pepper, and vegetable ingredients and mix well. Heat oil in a deep-frying pan. When it is hot, roll walnut-sized pieces of the paste in the palm of the hand and drop in to the oil to fry until golden brown. Remove from the oil and drain the gateaux on kitchen towels. Serve hot, with drinks. NOTES: * Savoury spice balls -- This recipe is from the kitchen of Fred Hopper, and is originally from the isle of Mauritius. Fred often serves these as delicious late-night snacks, to accompany drinks. * The choice of drinks served will depend on how spicy you make the gateaux: cool beer or lager usually goes down well. : Difficulty: moderate : Time: 1 day soaking dall. 30 minutes preparation, 10 minutes cooking. : Precision: Weighing of ingredients is best, but measures can be approximate. : Dr. Fred Hopper, NERC Computer Services, : British Geological Survey, Keyworth, Nottingham, UK. : Submitted by David Osborne : Cripps Computing Centre, University of Nottingham, UK : osborne@vaxa.nott.ac.uk : Copyright (C) 1986 USENET Community Trust
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INSERT INTO `RECIPES_PRO_NEW` VALUES (878, 'Appetizers', 'Gaudet\'s Deep-Fried Pickles', '1 c Sour cream 1/4 c Prepared blue cheese dressin 1 ea 16-oz jar sliced dill pickle 1 x Oil for deep-frying 1/4 c Mayonnaise 2 tb Dijon-style mustard 3 c Seasoned bread crumbs Mix sour cream, mayonnaise, blue cheese dressing and mustard together in a serving bowl. Set aside. Dredge pickles in bread crumbs and deep-fry in oil at 350 degrees until golden. Serve with sauce for dipping. From: Steve Herrick Source: [Bob Gaudet - owner of the Porthole Pub, Lynn, MA] Source: [Best Recipes - July/August 1991]
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INSERT INTO `RECIPES_PRO_NEW` VALUES (879, 'Appetizers', 'Gazpacho', '1 x Zucchini 1 x Green pepper, small 1 x Onion, small 1 x Cucumber 1 x Tomato, large 3 x Garlic, cloves 1/2 t Cumin 1/4 t Chili powder 4 T Olive oil 12 oz V8 or tomato juice Finely chop vegetables and garlic ( or run through food processor or blender for 10 seconds ). Add vegetables and spices to juice and refrigerate. THE ANDERSONS\' FOOD GARDEN
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INSERT INTO `RECIPES_PRO_NEW` VALUES (880, 'Appetizers', 'Gazpacho # 2', 'Zucchini Green pepper, small Onion, small Cucumber Tomato, large 3 x Garlic, cloves 1/2 ts Cumin 1/4 ts Chili powder 4 tb Olive oil 12 oz V8 or tomato juice Finely chop vegetables and garlic ( or run through food processor or blender for 10 seconds ). Add vegetables and spices to juice and refrigerate. THE ANDERSONS\' FOOD GARDEN
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INSERT INTO `RECIPES_PRO_NEW` VALUES (881, 'Appetizers', 'Gazpacho 1', 'Zucchini Green pepper, small Onion, small Cucumber Tomato, large 3 x Garlic, cloves 1/2 ts Cumin 1/4 ts Chili powder 4 tb Olive oil 12 oz V8 or tomato juice Finely chop vegetables and garlic ( or run through food processor or blender for 10 seconds ). Add vegetables and spices to juice and refrigerate. THE ANDERSONS\' FOOD GARDEN
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INSERT INTO `RECIPES_PRO_NEW` VALUES (882, 'Appetizers', 'Gazpacho Sevellano', '2-inch piece of stale French -bread, crusts removed,diced 3 1/2 lb Ripe tomatoes, peeled and -chopped 1 Garlic clove, chopped 1 Green bell pepper, chopped 1/2 sm Red onion, chopped 1 European seedless cucumber - (12 ounces) - peeled, seeded and 1 c Extra-virgin olive o 2 tb Sherry vinegar Salt Sugar (optional) Garnish: finely dice -cucumber, green bel -onion and hard-cook 1. In small bowl, pour 1 cup of cold water over the diced bread an set aside for about 10 minutes. When the bread is thoroughly soaked, gently squeeze out the excess water. 2. in a blender, working in batches, puree the bread, tomatoes, garlic, bell pepper, red onion, cucumber, oil and vineger until the so is light and smooth. Season with salt and a little sugar, if the toma are acidic. Just before serving, garnich with diced cucumber, bell pepper, onion and egg.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (883, 'Appetizers', 'Geri\'s Honey Curry Chicken Wings', '2 lb Chicken wings 1/2 c Butter 1/2 c Honey 1/4 c Prepared mustard 1 ts Salt 1 tb Curry (mild or hot) place chicken in shallow baking pan, skin side up. Combine butter, honey, mustard, salt, & curry powder and mix well. Pour over chicken and bake at 350F for 1 1/4 hour\'s basting every 15 min\'s.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (884, 'Appetizers', 'German Style Barbecued Spareribs', '2 T Butter 1/4 c Finely chopped onion 2 T Dark brown sugar 1/8 t Pepper 1/2 t Salt 2 T Prepared mustard 1/2 c Catsup 3 c Sauerkraut, drained 1 lg Apple, pared, cored & choppd 2 t Carraway seeds 3 lb Spareribs, cut into ribs 1. In a medium-sized, heat-resistant, non-metallic bowl, heat butter in Microwave Oven 30 seconds. 2. Add onion, brown sugar, pepper, salt, mustard, and catsup. 3. Heat, uncovered, in Microwave Oven 3 minutes. 4. In a 3-quart, heat-resistant, non-metallic casserole, place sauerkraut, apple and carraway seeds. Stir to combine thoroughly. 5. Dip each sparerib into sauce and place on top of sauerkraut. Pour remaining barbecue sauce over the top. Heat, covered in Microwave Oven 15 to 18 minutes. Pork should always be cooked to well-done.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (885, 'Appetizers', 'Giffilte Fish', '5 lb Fish; equal amounts -pike, carp, etc 3 Onions; sliced Celery stalk; sliced 3 Large carrots; sliced 1 -Water; to cover 1 -Salt; to taste 1 White pepper; to taste 4 Eggs 2 tb Matzo meal 1 Salt to taste 1 White pepper to taste 1/4 c Water Carrots; sliced for pan Onions; sliced for pan 1 bn Beets; sliced (optional) Have fish man grind: 5 lbs.fish filets-equal amounts; white fish and pike;and a small amount of carp or buffle carp; In a large kettle: heads,bones,and trimmings of fish; 3 onions,sliced; 1 celery stalk,sliced; 2 large carrots,sliced; water to cover; salt to taste; white pepper to taste; Bring to boil. While this is simmering prepare the fish. Combine in Food Processor: 1 onion; 4 eggs; add mixture to: ground fish; 2 tbs.matzo meal ; salt to taste; white pepper to taste; 1/4 cup water; Shape fish mixture into balls. I used to do this by hand; chopping in a large wooden bowl with a hack messer. Be CARFUL, you don\'t want mush but distinct tiny peices. Take another pan; and layer the beets on the bottom; some sliced carrots, onions, fish; repeat with everything but the beets. end eith some carrots. Pour the broth from the OTHER kettle over the fish. Simmer,covered for 2 hours. When cool,remove fish balls to platter and garnish with sliced cooked carrots. Strain broth and chill. Serve with jellied fish broth and fresh ground horseradish. NOTE: The beets are unusal but my Mom and Bubbe ALWAYS used them. They do two things; keep the fish from \'catching\' on the bottom and give the broth a ruby red color; but not the fish; they remain white. I have never served it with anything but plain freshly grated horseradish. Elaine Radis, Prodigy Food & Wine Board
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INSERT INTO `RECIPES_PRO_NEW` VALUES (886, 'Appetizers', 'Gifilte Fish From a Jar', '1 lg Jar gifilte fish; good brand 1 bn Beets 1 bn Carrots 2 lg Onions -Pepper; lots -Salt; to taste Here is the EASY way out... Take a large jar (at least 8 pieces but I usually do 12)...but first get your veggies ready; slice the carrots, beets and onions. Layer in a heavy stock pot, the beets (my Bubbe\'s secret ingredient), slices of fish, onions, carrots and seasonings; repeat as many times as is necessary with EVERYTHING but the beets. Pour the liquid from the jar over the fish and then bring to a boil. Turn down as simmer for about 45 minutes. Cool, remove from liquid and serve. This tastes ALMOST a good as the real thing...try it you\'ll like it. Elaine Radis, Prodigy Food & Wine Board
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INSERT INTO `RECIPES_PRO_NEW` VALUES (887, 'Appetizers', 'Ginger Broccoli Soup', '1 tb Ghee 1 md Onion, sliced finely 3 3/4 c Vegetable stock 2 1/2 c Water 1 ea 1\" piece of ginger, grated 1/2 ts Cayenne pepper Juice of 1 lemon 3/4 lb Fresh broccoli, cut into -- bite sized florets Melt ghee over medium low heat & add onion. Cook till it begins to brown, stirring occasionally. Meanwhile heat stock, water, ginger in pot for 5 to 6 minutes, do not let boil. Add onion, cayenne, lemon juice & broccoli. Cook over medium heat for 7 minutes, stir occasionally. Do not let soup boil. Serve right away. Adapted from Ismail Merchant, \"Indian Cuisine\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (888, 'Appetizers', 'Ginger Snaps', '-------- CREAM -------- 3/4 c Butter with: 2 c Sugar, Stir In: 2 Eggs, Well Beaten 1/2 c Molasses 2 t Vinegar ------ SIFT AND ADD ------ 3 3/4 c All Purpose Flour 1 1/2 t Soda 3 t Ginger 1/2 t Cinnamon 1/4 t Cloves ? Mix ingredients until well blended. ? Form dough into 3/4-inch balls. ? Preheat oven to 325 degrees. ? Bake on a greased cookie sheet for about 12 minutes. ? As the ball melts down during baking, the cookie develops the character- istic crinkled surface. NOTE: A topping to delight the kids is 1/2 a marshmallow, cut side down, on the almost baked cookies. Return to oven about 4 minutes. When cool, ice to taste. ANOTHER NOTE: This makes 10 dozen, 2-inch cookies. ANOTHER NOTE: If you dunk these in coffee...don\'t dring the coffee..
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INSERT INTO `RECIPES_PRO_NEW` VALUES (889, 'Appetizers', 'Gingered Cabbage-Beet Salad', '1/2 c Red onion, diced 1/3 c Red wine vinegar 1/4 c Safflower oil 1/4 c Parsley, minced 1/4 c Crystallized ginger, minced 15 oz Pickled beets, drained & -- diced 2 c Sweet red cherries, pitted 6 c Red cabbage, shredded Parsley sprigs Combine all ingredients except parsley sprigs. Cover & refrigerate overnight or up to 2 days. Garnish with the parsley sprigs & serve.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (890, 'Appetizers', 'Gingered Shrimp Appetizer', '2 tb Teriyaki sauce 1 1/2 ts Chopped pared ginger root 2 tb Rice vinegar 1 ts Dry sherry 1/2 ts Granulated sugar 1 ds Salt 8 oz Shelled, deveined cooked -large shrimp 1/2 md Cucumber, pared, cut into -sticks In small flameproof container or metal measuring cup bring teriyaki sauce to a boil. Reduce heat to low, add ginger, and let simmer until liquid is slightly reduced, about 3 minutes. Add vinegar, sherry, sugar, and salt and stir to combine; let simmer 3 minutes. In glass or stainless -steel container large enough to hold shrimp in single layer arrange shrimp,; pour in teriyaki mixture aand toss to coat. Cover with plastic wrap and refrigerate for at least 3 hours. Use slotted spoon to remove shrimp to serving plate. Pour marinade into small bowl and serve as dipping sauce with shrimp and cucumber. Makes 4 servings [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (891, 'Appetizers', 'Gingered Tomato Broth with Pappadam Noodles', '5 ea 5\" plain pappadams 12 lg Spinach leaves 1 tb Peanut oil 1 ts Cumin seeds 1 1/2 tb Ginger, grated 1 ts Jalapeno pepper, minced 1/4 ts Turmeric 3 ea Ripe tomatoes, peeled, - seeded & diced 5 c Stock Salt & pepper 2 tb Cilantro, chopped Using scissors, cut pappadams into 1\" wide noodles. Stack spinach leaves, roll them into a tight log, & cut into 1/8\" chiffonade. Heat oil over moderate heat. Add cumin seeds, ginger & jalapeno, fry till seeds darken slightly. Stir in turmeric & tomato & cook about 4 to 5 minutes. Add stock & bring to a boil. Reduce heat, cover & simmer for 15 minutes. Season. Just before serving, add noodles & spinach & simmer for a bare minute. Ladle into warmed bowls & garnish with cilantro. Variations: In place of spinach use 1 cup blanched peas, snow peas, zucchini or asparagus slivers. Yamuna Devi, \"Yamuna\'s Table\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (892, 'Appetizers', 'Glasm„Starsill (Glassblower\'s Herring)', '3/4 c White vinegar 1/2 c Water 1/2 c Sugar 2 Salted herring; 1 to 1 1/2 -lb each, cleaned & scraped -and soaked in cold water -for 12 hours -=OR=- 4 Canned matjes herring fillet 1 1 1/2\" piece fresh horse -radish root; scraped & -thinly sliced -=OR=- 2 tb Prepared horseradish; -drained & squeezed dry in -a kitchen towel 1 md Carrot; peeled & thinly -sliced (3/4 cup) 2 sm Onions; preferably red, -peeled & thinly sliced -(3/4 cup) 1 1/4\" piece ginger root; -thinly sliced (optional) 2 ts Whole allspice 1 ts Whole yellow mustard seeds 2 lg Bay leaves (or 3 small) Bring the vinegar, water and sugar to boil in a 1 to 1-1/2 quart enameled or stainless-steed saucepan, stirring constantly until the sugar completely dissolves. Then remove the pan from the heat and let the pickling liquid cool to room temperature. Meanwhile, wash the herring in cold running water and cut them into 1\" thick pices. Arrange a thin layer of onions in a 1-quart glass jar (a Mason jar, if possible) equipped with a tightly fitting cover. Top with a few slices of herring, carrots, giner root and horse-radish and scatter with allspice, mustard seeds and bay leaf. Repeat until all of the ingredients have been used, making 3 or 4 layers. Pour the cool pickling liquid into the jar; it should just cover the contents. Close the jar securely and refrigerate it for 2 or 3 days. Serve as an appetizer or as part of the sm”rg†sbord.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (893, 'Appetizers', 'Glazed Almond Brie', '1 3/4 oz Wheel imported Brie cheese - well chilled 2 tb Confectioners\' sugar 1/2 c Sliced unblanched almonds Red & green seedless grapes - in clusters, for garnish WITH A SMALL, flexible knife, cut away rind from top of chilled cheese. Be careful not to remove or split the rind on the sides. It will form a wall for the melted cheese. Sift 1 tablespoon of confectioners\' sugar evenly over the surface and arrange almonds on top, pressing gently into place. The cheese can be prepared to this point as many as 2 days in advance. Cover loosely with foil and refrigerate. Bring to room temperature before heating, place rack 6 inches from heat source and preheat the broiler. Line large baking sheet with aluminum foil, place cheese on it and sift 1 tablespoon of confectioners\' sugar over nuts. Broil cheese until top is evenly browned--about 1 to 2 minutes. Rotate cheese, if necessary, for even browning. Watch carefully so it does not burn. Use foil to lift cheese and transfer it to serving platter. Tear foil and gently remove it. Garnish with clusters of grapes. Volume I of Abby Mandel\'s cookbook, \"Fast and Flavorful\" (Cuisinarts Cooking Club, Inc., 1985).
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INSERT INTO `RECIPES_PRO_NEW` VALUES (894, 'Appetizers', 'Glazed Baked Ham', '3 lb Precooked canned ham 8 oz Can pineapple slices in Unsweetened juice, undrained 1/2 c Dark brown sugar, -firmly packed 2 t Dry mustard Whole cloves 1. Remove ham from wrapping and place in a shallow heat- resistant, non-metallic baking dish. Heat, uncovered, in Microwave Oven 10 minutes. 2. Drain pineapple slices and reserve juice. In a small heat- resistant, non-metallic bowl combine brown sugar, dry mustard and 3 tablespoons of the reserved pineapple juice. 3. Heat sugar mixture, uncovered, in Microwave Oven 1 minute. 4. Score the top and sides of the ham, making diagonal cuts with a sharp knife. 5. Brush liberally with brown sugar mixture. Arrange pineapple slices on top and brush again with sugar mixture. 6. Place whole cloves in pineapple as desired. 7. Heat, uncovered, in Microwave Oven 10 minutes, brushing every 3 minutes with brown sugar mixture. 8. Allow to stand covered with aluminum foil 15 minutes before serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (895, 'Appetizers', 'Glazed Chicken Wings', '1 cn Cranberry jelly 1/4 c Water 3/4 c Grey Poupon, honey style 1 t Orange peel, grated 16 Chicken wings, split, with -tips removed heat cranberry sauce and water over low heat, stirring occasionally until blended. Stir in mustard and orange peel. Remove from heat; cool slightly. In med. bowl, mix chicken with mustard mixture; cover and chill overnight. Preheat oven to 400F. Remove chicken from marinade; reserve marinade. Arrange chicken on lightly greased foil-lined pan. Bake 40-45 minutes, turning and brushing chicken with marinade after 20 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (896, 'Appetizers', 'Gloria\'s Black Bean Soup', '------------------------------PHILLY.INQUIRER------------------------------ 1 lb DRIED BLACK BEANS 1 tb GROUND,CUMIN 3 qt WATER 2 tb DRIED OREGANO 2 WHOLE BAY LEAVES 2 tb FRESH OREGANO CHOPPED OR 2 TS.DRIED 1 c OLIVE OIL,OR TO TASTE 3 SMALL SHALLOTS,PEELED DICED 2 tb FRESH PARSLEY 1,OZ. 1 SMALL ONION,PEELED DICED 1 1/2 tb SUGAR 1 LARGE RED PEPPER,CLEANED DIC 1 LARGE GREEN PEPPER DICED 4 GREEN ONIONS,FINELY CHOPPED 3 CLOVES GARLIC,MINCED 1/2 c SOUR CREAM.OPTIONAL x 1 OR 2 TABLESPOONS SALT SOAK THE BEANS IN WATER OVERNIGHT IN A LARGE HEAVY POT.THE NEXT DAY,ADD THE BAY LEAVES THE BEANS AND WATER,AND BRING MIXTURE TO A BOIL.REDUCE HEAT TO SIMMER AND COOK UNCOVERED,OVER LOW HEAT FOR THREE TO FOUR HOURS,UNTIL TENDER.THE BEANS SHOULD SPLIT OPEN.STIR OCCASIONLLY,AND ADD MORE WATER IF NECESSARY. HEAT THE OIL IN A HEAVY BOTTOMED SKILLET.ADD THE SHALLOTS AND ONIONS,AND SAUTE FOR THREE MINUTES.ADD RED PEPPER,GREEN PEPPER AND GARLIC. AND SAUTE FOR THREE MINUTES.THEN ADD CUMIN,OREGANO AND PARSLEY,AND SAUTE 3 SECONDS MORE.ADD THE SUGAR AND SALT.LET MIXTURE COOL. PUREE ALL THE SAUTED MIXTURE THROUGHLY IN A FOOD PROCESSOR OR BLENDER.ADD THE PUREE TO THE BEANS,COOK 20 TO 30 MINUTES MORE.CORRECT SEASONING IF NEEDED.THE SOUP WILL BE VERY THICK.REMOVE BAY LEAVES BEFORE SERVING.GARNISH WITH GREEN ONIONS AND A DOLLOP OF SOUR CREAM,IF DESIRED.MAKES SIX SERVINGS.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (897, 'Appetizers', 'Goan Ginger-Scented Tomato & Cabbage Soup', '1/2 c Alphabet spaghetti 2 md Onions, coarsely chopped 5 ea Garlic cloves, chopped 2 tb Olive oil 1 sm Carrot, diced 2 ts Ginger, grated 2 c Tomatoes, diced 6 c Stock 1/2 ea Cabbage, thinly sliced 15 ea Fresh mint leaves, sliced Salt & pepper Cayenne Cook pasta until al dente. Drain & set aside. Lightly saute onion & garlic in olive oil until softened. Stir in ginger & carrot & cook for a few monents. Add tomatoes, stock & cabbage. Cook over medium heat until the vegetables are tender, 15 to 20 minutes. Adjust seasonings if necessary. Ladle soup over several spoonfuls of cooked pasta. Season with fresh mint & serve immediately.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (898, 'Appetizers', 'Gobhi Samosa (Cauliflower Pastry)', 'Ghee, as necessary 1 ts White cumin seeds 1 tb Onion, chopped 4 tb Cauliflower, grated 1 tb Green peas 1 pn Asafetida 1 ts Green mango powder 1 pn Garam masala 1/2 ts Salt, or to taste 1/2 ts Cayenne 1 ea Recipe pastry dough Water to bind Heat 1 tb ghee in a skillet. Saute the cumin seeds until golden. Add onion, cauliflower & peas & mix well. Mix in asafetida & mango powder, stir. Add garam masala, salt & cayenne. Cover the pan & cook over a moderate heat for 10 minutes. Remove pan from heat & cool. Divide mixture into 8 equal portions. Take one half-moon of pastry & brush the edges with water. Fold into a cone. Fill pastry with 1 portion of cauliflower mixture & seal the top. Repeat with the rest of the pastry. Heat sufficient ghee (or vegetable oil) in a wok or large skillet to deep fry 4 samosas at a time. When very hot, deep-fry each samosa for a few minutes, until golden brown, flipping once to cook both sides. Drain on paper towels. **MARK\'S NOTE: To avoid excess fat I like to deep-fry the samosas, drain them very well & then reheat them in a toaster oven at 350F for 5 minutes or so. If you place them on a grill while re-heating them, extra oil can also drain off.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (899, 'Appetizers', 'Golden Buck', '3 c Grated Cheddar cheese 1 tb Butter 3/4 c Colt 45 Malt Liquor 1 Egg yolk, slightly beaten Melt cheese and butter in top of double boiler, add half the Colt 45 when cheese is partly melted and cook, stirring constantly. Combine remaining booze with egg yolk and add slowly; stirring constantly until smooth and thick. Serve on hot toast. Sprinkle with cayenne. Feel free to substiture your favorite brew.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (900, 'Appetizers', 'Golden Citrus-Raisin Dip', '1 ea Orange; Md, * 1 c Pecans; Chopped 2 c Golden Raisins 1/2 c Mayonnaise 1/2 c Plain Yogurt * Seed and quarter the orange but DO NOT peel. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine all of the ingredients in a food processor or blender and process to a chunky consistency. Cover and chill. Makes about 4 1/2 cups of dip. SUGGESTED DIPPERS: Ladyfingers, Plum Wafers, Pineapple, Ham, Chicken Drumettes, Celery
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INSERT INTO `RECIPES_PRO_NEW` VALUES (901, 'Appetizers', 'Gourmandise w/ Pine Nuts', '1/4 c Butter 2 c Shelled pine nut 8 Wedges gourmandise cheese Melt butter in large skillet over medium-high heat. Add pine nuts and saute until golden. Remove from heat. Arrange cheese on individual plates and top with sauteed pine nuts.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (902, 'Appetizers', 'Grant\'s Fry Batter', '2 c Buttermilk 3 Eggs, lightly beaten Several dashes of Tabasco -Sauce 3 Shakes Worchestershire Sauce 1/4 ts Garlic salt 1 ts Salt Lots of pepper (to taste) Self-rising flour *SOURCE: Recipe of Bill Rogers, Golf Director, San Antonio CC Combine all ingredients except flour; blend well. Dip fish or seafood, (bass, crappie, oysters, frog legs, shrimp, etc) in egg batter, then roll in flour. Fry in moderately hot oil until golden brown. If oil is too hot, batter will burn. Vegetables are good in this batter (eggplant, squash, etc) Strip fish into thin strips before dipping in batter. *Collection of Clarence Fontish*
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INSERT INTO `RECIPES_PRO_NEW` VALUES (903, 'Appetizers', 'Grape Leaves Stuffed with Rice', '5 tb Chopped onions 1 c Oil 2 c Water 1 c Brown rice 1 ts Salt 2 ts Kelp 2 ts Dill weed 1/4 ts Cinnamon 1/2 ts Peppermint 1 ts Paprika 1/2 ts Pepper 1/2 ts Allspice Juice of 1 lemon 12 ea Grape leaves Saute onions in oil till light brown. Add 1 c water with the rice, salt & kelp. Mix well. Cover & cook till the water is absorbed. Remove from heat, cool slightly & add remaining spices. Place 1 generous ts of filling onto each grape leaf. Make one fold up from the base of the leaf, tuck in the sides & roll up tightly. Place in a heavy saucepan & fold down, packing the rolls tightly. Add remaining cup of water & lemon juice. Cook slowly over low heat till almost all the liquid has been absorbed. Serve hot or cold. \"Vegetarian Times Cookbook\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (904, 'Appetizers', 'Gratineed Oysters with Diced Apples In a Calvados Sabayon', '1 c Heavy cream 3 Egg yolks; lightly beaten 2 tb Calvados 16 Oysters in the half shell 2 Apples; peeled and finely - diced, reserve in cold - water with the juice of 1 Lemon In a small bowl place the heavy cream and whisk it for 3 to 5 minutes, or until it is softly whipped. Add the egg yolks and the Calvados, and whisk them in. In each oyster half shell place the diced apple. Place the oyster meat on top. Cover it with the cream mixture. Place the oysters on a flat sheet and broil them for 1 to 2 minutes, or until the cream mixture is golden.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (905, 'Appetizers', 'Gravlax', '3 lb Smoked fresh salmon, center Cut and boned 2 lg Bunches fresh dill 1/4 c Coarse salt 1/4 c Sugar 2 tb Crushed white peppercorns Lemon wedges and pepper 1. Place half the fish, skin side down, in a deep glass dish. Spread dill over fish. Sprinkle dry ingredients over dill. Top with the other half of the fish, skin side up. 2. Cover with foil and weight with a board and a five pound weight. Refrigerate for 48-72 hours, turning the salmon and basting every 12 hours with accumulated juices. 3. To serve, remove the fish from marinade, scrape away dill and spices, and pat dry. Slice salmon thinly on the diagonal and serve on small plates or squares of black bread. Garnish with lemon wedges and black pepper and accompany with Dill Mustard Sauce. Source: The Silver Palate Restaurant, NYC
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INSERT INTO `RECIPES_PRO_NEW` VALUES (906, 'Appetizers', 'Gravlax (Salmon Marinated In Dill)', '3 lb Fresh salmon fillet; center -cut, cleaned & scaled 1 lg Bunch Dill; fresh, whole 1/4 c Kosher salt (coarse, or -regular is necessary) 1/4 c Sugar 2 tb White peppercorns (or black) -crushed Cut the salmon in half lengthwise and remove the backbone and the small, freebones, as well, or ask your fish delaer to do it for you. Leave the skin on. Place half of the fish, skin side down, in a deep glass, enamel or stainless steel baking dish or casserle. Wash and then shake dry the bunch of dill and place it on the fish. (If the fill is of the hothouse variety and not very pungent, chop the herb coarsely to release it\'s flavor and sprinkle it over the fish instead.) In a separate bowl, combine the salt, sugar and crushed peppercorns. Sprinkle this mixture evenly over the dill. Top with the other half of the fish, skin side up. Cover with foil and set a heavy plate or platter on top of it, slightly larger than the salmon. Weigh it down with cans or jars and refrigerate for at least 3 days, up to 7 days. Turn the fish over every 12 hours or so, basting with the liquid marinade that accumulates, separating the halves a little to baste the salmon inside. Replace the platter and weights each time. When the gravlax is finished, remove the fish from it\'s marinade and scrape away the dill and seasonings. Pat dry with paper towels. Or leave the dill and seasonings in place. Place the separated halves skin side down on a carving board and slice the salmon thinly on the diagonal, detaching each slice from the skin. Gravlax is served as part of a smorgasbord or as an appetizer and is usually accompanied by a mustard-dill sauce (see recipe). When gravlax is presented as a main course, it is garnished with lemon wedges as well as the mustard-dill sauce and served with toast and perhaps a cucumber salad.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (907, 'Appetizers', 'Gravlax (Salmon Marinated In Dill) - Mshol', '3 lb Fresh salmon fillet; center -cut, cleaned & scaled 1 lg Bunch Dill; fresh, whole 1/4 c Kosher salt (coarse, or -regular is necessary) 1/4 c Sugar 2 tb White peppercorns (or black) -crushed Cut the salmon in half lengthwise and remove the backbone and the small, freebones, as well, or ask your fish dealer to do it for you. Leave the skin on. Place half of the fish, skin side down, in a deep glass, enamel or stainless steel baking dish or casserole. Wash and then shake dry the bunch of dill and place it on the fish. (If the dill is of the hothouse variety and not very pungent, chop the herb coarsely to release it\'s flavor and sprinkle it over the fish instead.) In a separate bowl, combine the salt, sugar and crushed peppercorns. Sprinkle this mixture evenly over the dill. Top with the other half of the fish, skin side up. Cover with foil and set a heavy plate or platter on top of it, slightly larger than the salmon. Weigh it down with cans or jars and refrigerate for at least 3 days, up to 7 days. Turn the fish over every 12 hours or so, basting with the liquid marinade that accumulates, separating the halves a little to baste the salmon inside. Replace the platter and weights each time. When the gravlax is finished, remove the fish');
INSERT INTO `RECIPES_PRO_NEW` VALUES (908, 'Appetizers', 'Great Antipasto', ' 2 c Carrots; chopped 1 c Green pepper; chopped 1 c Cauliflower; florets, cut i 1 c Mushrooms; quartered 1/2 c Celery; chopped 2 Tomatoes; chopped and seeded 1 c Black olives; sliced 1/2 c Onions; small, pickled, cho 1/2 c Artichoke hearts; jar of ma 1 c Tomato sauce; or 8 oz can 3/4 c Ketchup 3 ts Oil; olive In large saucepan, bring carrots, peppers, cauliflower, mushrooms, pickles, celery, black olives, onions, artichoke hearts, tomato sauce, ketchup and olive oil to a boil. Reduce heat and simmer, covered 20 to 30 minutes till carrots are tender crisp, stirring occasionally. Drain tuna, add to vegetable mixture, and simmer for 5 minutes longer, letting tuna break up into smaller pieces. Transfer to serving containers. Keeps 1 week in fridge, up to 3 months in freezer. Best made in late summer with locally grown vegetables. Wonderful on toasted french bread or as a spread on crackers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (909, 'Appetizers', 'Greek Biscuits', '5 oz Feta cheese, crumbled 2 tb Each chopped fresh dill and -scallion (green onion) 6 Pimento-stuffed green -olives, chopped 1 tb Lemon juice 10 oz Package ready-to-bake -refrigerated buttermilk -flaky biscuits, (10 biscuits) * Preheat oven to 400F. In small serving bowl, combine all ingredients except biscuits; set aside. Spray ten 2-inch diameter muffin pan cups with nonstick cooking spray. Separate each biscuit into 2 thin layers of dough and arrange 1 layer in bottom of each sprayed cup, reserving remaining layers. Arrange 1/10 of cheese mixture over each biscuit in cup, then top each with remaining biscuit layer; press around edge of each biscuit to seal. Partially fill remaining cups with water (this will prevent pan from burning and/or warping). Bake until biscuits are golden brown, 8 to 10 minutes. Remove pan from oven and carefully drain off water. Remove biscuits to wire rack and let cool. Makes 5 servings * Keep biscuits refrigerated until ready to use. Separate dough into layers as soon as biscuits are removed from refrigerator; they will be difficult to work with if allowed to come to room temperature. ///oo/\\ From the hearth in Sandee\'s Kitchen...
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INSERT INTO `RECIPES_PRO_NEW` VALUES (910, 'Appetizers', 'Greek Charoset', '------------------------------PHILLY.INQUIRER------------------------------ 1 Orange,unpeeled,seeds remove And cut into 8 pieces. 1/2 c Raisins 1/2 c (14) pitted dates 1/3 c Cherry preserves 1/2 c Sweet red Passover wine 1 ts Ground ginger 1 pn Cayenne pepper 2 tb Pine nuts In food processor,chop orange coarsley.Add raisins and dates and process until finely chopped.Transfer to medium size saucepan and stir in preserves,wine,ginger and cayenne.Bring to a simmer.Cover and cook over lowest heat for 8 to 10 minutes until thick,stirring often to prevent any sticking.Stir in pine nuts.Makes 1 1/4 cups. Note: May be kept refrigerated up to 1 week....
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INSERT INTO `RECIPES_PRO_NEW` VALUES (911, 'Appetizers', 'Greek Croustade', '1 pk Frozen chopped spinach - (10 ounces) 1/4 c Chopped onion 1 sm Clove garlic, minced 3 tb Margarine or butter 3 tb Flour 1/4 ts Crushed tarragon (optional) 1/8 ts Fresh ground pepper 1 c Milk 2 Eggs, beaten 1/2 c Creamed cottage cheese 1 c Crumbled feta cheese 10 Phyllo dough sheets, thawed - (17x12 inches each) 1/2 c Butter or margarine, melted - (1 stick) Cook spinach according to directions; drain well, pressing out excess liquid. In saucepan, cook onion and garlic in 3 tablespoons butter or margarine until tender. Stir in flour, tarragon and pepper. Add milk all at once. Cook and stir until mixture is thickened. Stir half of mixture into eggs; return egg mixture into remaining sauce. Add cheeses and spinach; set aside. Unroll phyllo dough; cover with dampened towel. Remove 1 sheet of dough; brush lightly with some of the 1/2 cup melted butter. Fold the sheet in thirds lengthwise; brush top with butter. Place one end of the folded sheet in center of a 12- or 14-inch pizza pan, extending it over the side of the pan. Repeat buttering of remaining phyllo dough, arranging strips spoke fashion evenly around pan. (The ends of sheets will overlap in center and be approximately 3 inches apart at outer ends.) Spread spinach mixture in an 8-inch circle in center of pastry. Starting with the last sheet of dough placed in pan, lift end of leaf up and bring toward center of filling. Holding end with both hands, twist ends several times; coil and tuck end under to from a rosette. Lay rosette over filling, leaving a 3-inch circle in center (center should be visable). Repeat with remaining in reverse order they were placed. Drizzle remaining butter over all. Bake in 375 degree oven 35 to 40 minutes or until golden. Serve warm or cool. Cut into wedges to serve. Makes 10 to 12 servings. Preparation time: 20 minutes Baking time: 35 to 40 minutes
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INSERT INTO `RECIPES_PRO_NEW` VALUES (912, 'Appetizers', 'Greek Eggplant Appetizer', '2 md Eggplant 3 md Tomatoes, peeled & coarsely -- chopped 3 Garlic cloves 3 tb Chopped parsley 1/2 ts Oregano 1 ts Fresh mint, chopped 1 ts Salt 1/4 ts Pepper 3 tb Olive oil 5 tb Lemon juice Cook eggplants in their skins. Peel them or scoop out the insides. Mix the pulp with the tomatoes, galric, herbs, salt & pepper. Put into blender. Add oil a little at a time, blending at low speed. Add lemon juice & vinegar & blend at a higher speed till smooth. Serve with pita. Vera Gewanter, \"A Passion for Vegetables\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (913, 'Appetizers', 'Greek Onion Soup', '2 tb Olive oil 2 ea Onions, chopped 2 ea Garlic cloves, chopped 1 ea Potato, chopped 1 ts Salt 1 pn Ground black pepper A few bay leaves 1/2 ts Marjoram 1 c Yogurt 2 pt Stock 1 tb Chopped parsley Heat oil in a pot & gently fry the onion for 2 minutes. Add garlic, potato & seasonings. Stir together. Add yogurt & mix well. Pour in stock. Bring to a boil, cover & simmer for 20 minutes. Garnish with chopped parsley. Jack Santa Maria, \"Greek Vegetarian Cookery\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (914, 'Appetizers', 'Greek Spanakopita', '2 lb Spinach; fresh 7 Eggs 1/2 lb Feta cheese; 1 lb Onion; chopped Garlic clove; minced Salt, pepper, oregano Olive oil 1 lb Filo dough Butter Wash spinach and place in large bowl. Sprinkle heavily with salt, and rub into the leaves as you tear them into small pieces. Then rinse salt off thoroughly, and drain. Beat eggs, crumble feta cheese, and add to spinach. Saute onion and garlic in olive oil until brown, add to spinach, season with pepper and oregano.Butter large oblong baking dish. Place one sheet of filo in pan, and brush with melted butter. Continue until only three or four sheets of filo are left, letting the edges of the sheets hang over the sides of the pan. Pour in the filling, and fold ends of pastry over it, brushing with more butter. Then put the remaining sheets on top, brushing with butter. Cut three or four steam vent slits in the top, down to the filling. Bake at 375 for 50 min.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (915, 'Appetizers', 'Greek Spanakopita Peloponnisos', '1 kg Spinach 1 md Onion; chopped 1 Leek; chopped 1 c Chopped spring onions 1/3 c Olive oil 1/2 c Chopped parsley 3 ts Ground nutmeg Salt Freshly ground black pepper 8 Fillo pastry sheets Olive oil or butter Serves 6-10 Oven temperature: 180 C (350 F) Cooking time: 50 minutes Wash spinach well and cut off any coarse stems. Chop coarsely and put into a large pan. Cover and place over heat for 7-8 minutes shaking pan now and then or turning spinach with a fork. Heat just long enough to wilt spinach so that juices can run out freely. Drain well in a colander, pressing occasionally with a spoon. Gently fry the onion in olive oil for 10 minutes, add chopped leek and spring onions and fry gently for further 5 minutes until transparent. Place well-drained spinach in a mixing bowl and add oil and onion mixture, herbs and nutmeg. Blend thoroughly, adding salt and pepper to taste. Place a sheet of fillo pastry on work surface and brush lightly with olive oil. Top with 3 more sheets of pastry, brushing each with oil. Brush top layer lightly with oil and place half the spinach mixture along the length of the pastry towards one edge and leaving 4 cm (1-1/2-inches) clear on one side. Fold bottom edge of pastry over filling, roll once, fold in sides then roll up. Place a hand at each end of roll and push it in gently like a concertina. Repeat with remaining pastry and filling. Place rolls in an oiled baking dish leaving space between rolls. Brush tops lightly with oil and bake in a moderate oven for 30 minutes until golden. Serve hot cut in portions.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (916, 'Appetizers', 'Greek Spinach Triangles', '1 c Butter; or margarine* 1 pk Phyllo pastry 2 Eggs; beaten 1 Onion; finely chopped 8 oz Cream cheese; cut in chunks 1/4 ts Pepper 1/2 lb Feta cheese 20 oz Frozen chopped spinach * To cut calories, you may use butter-flavored cooking spray in place of the butter. Cook spinach according to directions and drain well. Mix all ingredients except butter and pastry. Refrigerate mixture at least 1 hour. Open package of dough and cut a strip 2\" wide, cutting through all layers. Cover remaining dough with a damp cloth to keep from cracking. Separate dough so that you have 2 sheets for each triangle. Brush the dough with melted butter and put 1 rounded teaspoon spinach mixture at the top of the strip. Fold pastry over like folding a flag. Place on well-buttered baking sheet and brush top with butter. Bake at 375 deg. for 20 min. Serve warm. To freeze the triangles before cooking, butter both sides of triangle and wrap well. Bake when needed.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (917, 'Appetizers', 'Greek-Style Mushrooms', '1 lb Button Mushrooms 1 c Water 1/2 c Olive Oil 2 tb Lemon Juice 2 Garlic Cloves; minced 1 tb Celery Seed 1 tb White Vinegar 1 Bay Leaf; crushed 1 ts Salt 1/4 ts Fennel Seed 1/4 ts Oregano 1/4 ts Whole Black Pepper -- slightly crushed Clean the mushrooms and remove just the soiled end of the stem. Set aside. Combine the remaining ingredients (not the mushrooms) in a 2 quart 2 L) microwave casserole or bowl. With the microwave on HIGH, cook for 5 to 6 minutes. Remove from the microwave, and cover with a lid or plastic wrap. Allow to rest for 5 minutes. Stir in the mushrooms. Return to the microwave, uncovered, and cook on MEDIUM for 3 minutes. Stir every 60 seconds. Chill at least 24 hours before serving. To serve: Remove the mushrooms with a slotted spoon and place them on a bed of parsley or endive. One Serving: Calories: negligible Carbohydrates: negligible Exchange: negligible Source: Diabetic Microwave Cookbook, by Mary Jane Finsand Sterling Publishing (1989), ISBN 0-8069-6957-1, ISBN 0-8069-6960-1 (pbk.) Shared by: Norman R. Brown
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INSERT INTO `RECIPES_PRO_NEW` VALUES (918, 'Appetizers', 'Green Beans Almondine', '2 lb Fresh green beans 1/2 c Water 3 T Butter or margarine 1/3 c Slivered, blanched almonds 1 t Salt 1/4 t Pepper 1/4 t Ground nutmeg (optional) 1. Wash beans and cut off ends. Place in a deep, 2-quart heat- resistant, non-metallic casserole with water. 2. Heat, covered, in Microwave Oven 10 to 12 minutes or until until beans are crisp-tender. Drain beans. 3. Add remaining ingredients to drained green beans. 4. Stir to combine. 5. Heat, uncovered, in Microwave Oven 5 minutes or until butter has melted and beans are tender.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (919, 'Appetizers', 'Green Beans Deluxe', '32 oz Canned cut green beans 10 1/2 oz Can cream of mushroom soup 8 oz Can French fried onion rings 1. In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole, combine cut green beans and soup. Blend well. 2. Heat, uncovered, in Microwave Oven 5 to 7 minutes. 3. Sprinkle top of bean mixture with onion rings and heat, un- covered, in Microwave Oven an additional 3 minutes or until onions are heated through.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (920, 'Appetizers', 'Green Chile Wontons Tspn00b', '4 c Monterey Jack cheese;shred 2/3 c Green chiles; diced 1/3 c Jalapeno peppers 1 lb Frozen wonton skins;thawed 1 Peanut oil Salt Combine cheese, chiles, and pepper; stir well. Working with one wonton skin at a time, spoon about 1 1/2 tsp. cheese mixture in center of each wonton. Moisten edges of wonton lightly with water. Fold wonton in half to form a triangle, pressing edges together to seal. Repeat procedure with remaining wonton skins and cheese mixture. Chill 20 min. Fry wontons in a small amount of hot oil (375) until golden brown, turning once. Drain on paper towels. Sprinkle with salt. Serve with avacado dip. Yield: 6 1/2 doz. LISA CRAWELY TSPN00B
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INSERT INTO `RECIPES_PRO_NEW` VALUES (921, 'Appetizers', 'Green Chili Salsa Dip (Beware Very Hot)', '12 ea Tomatillos; * 1/2 c Yellow Onion; Chopped 5 ea Jalapeno Peppers; ** 3 tb Fresh Cilantro; Chopped 1 1/2 ts Garlic; Minced 2 tb Lime Juice 2 tb Olive Oil 1 1/2 ts Fresh Tarragon; Chopped, OR 1/2 ts Dried Tarragon; Crushed 1/2 ts Sugar 1/2 ts Salt 1/8 ts Black Pepper * Tomatillos are Mexican green tomatoes in husks. Remove the stems and husks before using. ** Carefully split each pepper and remove the seeds. Remember to wear some type of gloves when doing this. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Coarsely chop the tomatillos and place in a bowl. Add all the other ingredients and mix well. May be served at room temperature, or chilled. AGAIN BEWARE AS THIS DIP IS VERY VERY HOT!!!!!! Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese
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INSERT INTO `RECIPES_PRO_NEW` VALUES (922, 'Appetizers', 'Green Lentil Soup with Lemon', '2 c Green lentils, washed 3 ts Olive oil 6 c Vegetable stock 1 ea Bay leaf 2 lg Onions, chopped 3 ea Garlic cloves, crushed 2 ts Coriander 2 ts Cumin 1/2 ts Sweet Hungarian paprika 2 lg Carrots, diced 2 tb Lemon juice, or to taste Salt & pepper Heat oil in pot & add lentils, stir briefly & add the onions & garlic. Cook for 3 or 4 minutes, stirring constantly. Add the bay leaf & spices & stir for 1 minute. Finally add the carrot. Pour in stock, raise heat & bring to a boil. Simmer for 60 minutes until the lentils start to puree. Remove from heat & let cool. Blend till smooth & return to the pot. Add lemon juice & salt & pepper. If too thick, thin with a little more stock. Serve with freshly made bread.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (923, 'Appetizers', 'Green Oaks Cheese Spread', 'Jim Vorheis 16 oz Cream cheese 1 lb Jar sharp Cheddar cheese 1/4 lb Soft butter 1/4 c Dry sherry 2 tb Dry vermouth 1/2 ts Dry mustard 1/2 ts Worcestershire sauce 2 dr To 3 dr Tabasco sauce 1/2 ts Seasoned salt 1/2 ts Celery salt 1/4 ts Oregano Mix cheese with butter until thoroughly blended. Add remaining ingredients and stir until well mixed. Pack in a crock, cover and refrigerate. Bring to room temperature to serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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INSERT INTO `RECIPES_PRO_NEW` VALUES (924, 'Appetizers', 'Green Papaya Saald', '----------------------------------DRESSING---------------------------------- 2 ts Garlic chopped 2 ea Dried red chilies, soaked, -- seeded & chopped 1 tb Sugar 2 tb Soy sauce 1 ea Lemon, juiced 3 c Papaya, unripe, grated 1/2 lb Green beans, julienned ----------------------------------GARNISH---------------------------------- 1/4 lb Cherry tomatoes 4 tb Peanuts, chopped Cabbage leaves, torn In a mortar, pound the garlic, chilies & suagr into a paste. Mix in the soy sauce & lemon juice. Mix the papaya, beans & refrigerate until ready to serve. At serving time, pour on the dressing & sprinkle the peanuts & cherry tomatoes over the top. Serve with chunks of raw cabbage leaves.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (925, 'Appetizers', 'Green Pea Phyllo Purses', '3 3/4 c Frozen petit peas, defrosted 1 tb Extra virgin olive oil 2 ea Jalapeno peppers, seeded & -- minced 1 tb Grated ginger 1/2 tb Lemon juice 1 ts Honey 1 tb Cilantro, minced 1 tb Mint, minced 10 ea Phyllo sheets Olive oil spray Place peas between several layers of kitchen towels to absorb excess liquid. Place in a food processor & pulse until reduced to a coarse pulp. Combine with oil, peppers, ginger, lemon juice & honey in a large skillet. Saute over moderate heat for 2 to 3 minutes. Stir in the herbs. Let cool & divide into 24 portions. Preheat oven to 350F. Cut phyllo sheets in half lengthwise & fourths crosswise, forming 80 4\" X 6\" squares. Cover phyllo with slightly damp towel. Lay one square on a sheet of waxed paper. Spray it with olive oil. Repaet with 2 more squares. Place a portion of the filling in the centre. Bring up the opposite corners of the phyllo, crimp firmly & twist the ends to form purses, each with a pointed top. Repeat with remaining phyllo. Spray baking sheets with oil. Transfer pastries to sheet & bake until golden brown, 20 to 25 minutes. Transfer to a platter & serve at once.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (926, 'Appetizers', 'Green Salad Tossed with Tomato Dressing', '-----------------------------------SALAD----------------------------------- 1 ea Romaine lettuce, torn 1 ea Scallion, chopped 1/2 ea Green bell pepper, diced 1 ea Celery stalk 1 ea Granny Smith apple, diced 1/4 c Walnuts, toasted ----------------------------------DRESSING---------------------------------- 2 lg Ripe tomatoes 1/8 c Almonds, toasted 2 tb Lemon juice 1 tb Olive oil 1 ts Hungarian paprika Salt & pepper Combine salad ingredients in a large salad bowl. Set aside. Wash tomatoes & place in a blender or food processor. Process until smooth. Add the remaining ingredients & process until the almonds are smooth & the rest of the ingredients have been well blended. Check the seasoning. Place in a glass jar & refrigerate until ready to serve. Toss prepared salad with dressing. You may not need to use it all. Serve with lots of fresh Italian home-made bread for a refreshing main dish salad in the summer. VARIATION: Substitute pine nuts for the walnuts in the salad. Add a couple of mushrooms if so desired.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (927, 'Appetizers', 'Grilled Garden Pizza', '2/3 c Warm water 1 pk Active dry yeast 1 T Olive oil 2 t Sugar 1 1/3 c All-purpose flour 3/4 c Quick or old-fashioned oats 1/4 c Romano cheese 1/2 c Green pepper, sliced 1/2 c Red onion, thinly sliced 1/4 c Chopped fresh basil or 2 Cloves of garlic 4 t Dried basil 2 c Plum tomatoes, thinly sliced 1 1/2 c Shredded part-skim mozarella Combine first 4 ingredients; let stand 10 minutes or until foamy. In mixer bowl, combine flour and uncooked oats. On low speed of electric mixer, gradually add yeast mixture; mix an additional 2 minutes. (Dough will be soft.) Knead on floured surface 5 times. Place in medium bowl sprayed with no-stick cooking spray, turning once to coat. Cover; let rise in warm place 30 minutes or until almost doubled. Punch dough down; divide into 4 portions. On floured sureface pat each into 6 inch circle. Grill over medium hot coals 2 to 4 monites or until bottom is golden brown. Remove from grill. On rbowned side, layer remaining ingredients in order listed. Return to grill. Cover; cook 4 to 6 minutes or until bottom is golden brown and cheese begins to melt. To bake in oven: Heat overn to 425 degrees. Spray cookie sheet with no-stick cooking spray or oil lightly. Pat each portion or dough into 6-inch circle onto prepared sheet. Layer with Romano, 1/2 of mozzarella, bell pepper, onion basil garlic and tomatoes. Bake 25 minutes or until crust in golden brown. Sprinkle immediately with remaining cheese.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (928, 'Appetizers', 'Grilled Portabellas', '6 ea Whole portabella mushrooms -- cleaned, stems removed --------------------------------VINAIGRETTE-------------------------------- 1/4 c Vinegar 3/4 c Olive oil 1 ts Sugar 1 ts Salt 1/4 ts Freshly ground black pepper 1 tb Balsamic vinegar 2 ts Lemon juice Prepare vinaigrette: Combine all vinaigrette ingredients in a lidded jar. Shake well just before using. Lay clean mushrooms in a shallow baking dish and pour 1/2 cup of vinaigrette over it. Cover and marinate for up to 24 hours, turning the mushrooms once. When ready to cook, drain dressing; reserve for another purpose. TO GRILL: Place on grill over warm coals for 5 to 10 minutes, turning once. TO BROIL: Place on a baking sheet and set under broiler for 5 to 8 minutes. TO BAKE: Place baking dish in preheated 425 F oven for about 15 minutes. NOTE: You may substitute sliced portabellas. However, you may need to grill them on a piece of foil to avoid breakage. Poke holes in the foil to assure a good smoky flavor. Kyra Effren, \"The Dallas Morning News\" Posted by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (929, 'Appetizers', 'Grilled Red Peppers and Garlic Toast - Buon\'Appetito', 'Red peppers --------------------------------GARLIC TOAST-------------------------------- 1/4 c Olive oil 2 Garlic cloves, sliced Grilled Red Peppers: Select sufficient number of red peppers to serve 6 as appetizers. Cut peppers into quarters and broil until skin blackens. Place peppers in a plastic bag and let cool for 15 minutes. Skin will peel right off. Slice and preserve in oil for up to 3 weeks. Garlic Toast: In a small pot, combine olive oil and sliced garlic. Simmer for 5 minutes. Brush 12 slices of bread with garlic oil and bake at 400F(200C) for 10 minutes or until pale gold.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (930, 'Appetizers', 'Grilled Sausage Tapas', '1/2 lb Fully cooked Smoked Sausage, -cut into 1-1/2 inch pieces 1/2 lb Fully cooked Bratwurst, cut -into 1-1/2 inch pieces 1/2 lb Fully cooked Thuringer or -Summer Sausage, cut into -1-1/2 inch pieces 10 Pineapple chunks, drained 1 Red Delicious Apple, cut -into wedges 1 Summer Squash/Zucchini, cut -into 1 inch pieces 2 sm Onions, parboiled, cut into -wedges 4 Firm Plum or Cherry -Tomatoes, halved 4 md To 6 md Whole Mushrooms 1 Small Green and Red Bell -Pepper, cut into 1-1/2 inch -squares Lemon Pepper Marinade/Sauce 3/4 c Olive Oil 3 tb Red Wine Vinegar 1/3 c Fresh Lemon Juice 2 ts Grated Lemon Rind 1 Clove Garlic, minced 2 tb Sugar 1/2 ts Thyme 1/4 ts Fresh ground Pepper 1/2 ts Salt In a large mixing bowl, add Lemon Pepper Marinade ingredients. Beat with a wire whisk until well blended. Add sausage pieces and coat well, turning with a spatula. Marinade in refrigerator at least 1 hour, turning occasionally. Preheat grill. Alternate sausage with fruit and vegetables on skewers in as attractive fashion. Place kabobs on grill; brush generously with remaining marinade. Grill 5 to 6 minutes - turning as needed. Brush with marinade. Serve immediately when hot. Yield: 8 to 10 Servings; 1-1/2 C marinade SOURCE: Barbara Block colum Oneida Daily Dispatch 7/2/92 SHARED BY:Jim Bodle 7/92
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INSERT INTO `RECIPES_PRO_NEW` VALUES (931, 'Appetizers', 'Grilled Seafood Kabobs', '1 lb Large Shrimp (deveined) 1 lb Freah Sea Scallops 1 lb Large Mushrooms 17 oz Bottled Bar-B-Q Sauce 1/4 c Honey 4 tb Stone Ground Dijion Mustard 8 ea Wooden Skewers 2 lb Fresh Fruit (as garnish) Combine the bar-b-q sauce, honey and mustard in a bowl and mix well. Place alternating groups of shrinp, sea scallops and mushrooms on the skewers. Place completed kabobs in a baking pan. Spoon the marinade over the kabobs and allow to set for 12 hours (or over- night) in the refrigerator. Grill over direct heat for 7 to 8 minutes or until the shrimp have turned pink, turing frequently to prevent buring. Baste with marinade and use a covered grill to insure snokey flavor. Garnish with fresh fruit.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (932, 'Appetizers', 'Ground Beef Casserole', '1 1/2 lb Lean ground beef 1 t Salt Few grains pepper 1/4 t Garlic salt 8 oz Can tomato sauce 1 c Creamed cottage cheese 1 c Dairy sour cream 6 Green onions, finely chopped 3 c Cooked egg noodles 3/4 c Grated, sharp cheese 1. Place meat in a medium-sized, heat-resistant, non-metallic mixing bowl. Heat, uncovered, in Microwave Oven 6 minutes or until meat is browned. Stir occasionally. 2. Drain excess fat. 3. Add salt, pepper, garlic salt and tomato sauce to the meat. Stir to combine. 4. Heat, uncovered, in Microwave Oven 2 minutes. 5. In a medium-sized bowl, combine cottage cheese, sour cream, onion and cooked noodles. 6. In a 3-quart, heat-resistant, non-metallic casserole alternate layers of noodle mixture and meat mixture, starting with the noodles. Heat, uncovered, in Microwave Oven 8 minutes. 7. Sprinkle grated cheese over top of casserole. Heat, uncovered. in Microwave Oven 2 minutes or until cheese has melted.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (933, 'Appetizers', 'Guacamole (Avocado Dip)', '6 Ripe California avocadoes, -peeled and pitted 1 1/2 White onions, chopped 1/2 c Cilantro, chopped Juice of 2 limes, or to -taste 1 Very small zucchini, pureed 6 tb Olive oil 6 Chiles serranos, finely -chopped Salt to taste For the garnish: 2 lg Tomatoes, chopped 1 Green onion, finely chopped 2 Chiles serranos, finely -chopped 1/2 c Cilantro leaves Guacamole is prepared differently in various regions of Mexico. In the city of Monterrey, it is garnished to reflect the colors of the Mexican flag. For the guacamole: totopos (crisply fried tortilla wedges) Put avocadoes in a glass bowl, and mash them with a fork. Add onion, cilantro, lime juice, zucchini, oil, chiles, and salt. Mix the ingredients thoroughly to form a puree. Put the avocado pits in the guacamole to prevent darkening. To serve, spoon guacamole into a mortar, and decorate with tomato on one side and green onions, chiles, and cilantro leaves in the center. On the other side, place the totopos. Makes 8 servings. From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang, New York. 1986. ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking Echo, 3/93
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INSERT INTO `RECIPES_PRO_NEW` VALUES (934, 'Appetizers', 'Guacamole 1.2', '4 Ripe avocados 1 sm Onion 1 sm Tomato 1 Lemon -- juice of 1/2 ts Salt 1 Clove garlic 1 tb Cilantro 1 Jalapeno Chop everything finely and mash together in a large bowl. From: Real Thai: The Best Of Thailand\'s
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INSERT INTO `RECIPES_PRO_NEW` VALUES (935, 'Appetizers', 'Guacamole 3', '6 Ripe avocados 1 Head garlic, -- peeled and Seperated 2 Lemons -- juice of 1 Habanero -- (or jalapeno if You 1/2 c Salsa 1 Ripe tomato -- (or add more Salsa i 3 tb Fresh cilantro -- washed 1 ts Cumin 1 ts Basil 1/2 md Purple onion -- diced 1 ts Sugar -- (optional) add everything except the tomato and onion, and blend. Then pour into bowl and add chopped tomato and onion - serve. Brush your teeth before kissing From: Real Thai: The Best Of Thailand\'s
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INSERT INTO `RECIPES_PRO_NEW` VALUES (936, 'Appetizers', 'Guacamole 4', '3 Ripe avocados -- (mashed With fork, n 2 Tomatoes -- (chopped finely With 1 tb Fresh cilantro -- (or 2 Tbsp Dried) 1/2 Lemon -- juice of(or of 1 Lim 1/2 Onion -- chopped fine (prefer 1 ts Black pepper 1/2 ts Salt -- (optional) 1 Jalepenos 1/4 c Plain unsweetened yogurt To 2/finely chopped Suggestion 1: after cutting avocado in half, remove pit by hitting it with the sharp edge of a knife and twist it out. Suggestion 2: fold in yogurt last. Suggestion 3: place one pit in center of the surface of the guacamole to prevent browning if it needs to stand for a while. It works. The yogurt adds a nice thick consistency that promotes adherence to nachos From: Real Thai: The Best Of Thailand\'s
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INSERT INTO `RECIPES_PRO_NEW` VALUES (937, 'Appetizers', 'Guacamole Cherry Tomatoes - Dkp', '1 Basket cherry tomatoes 1 lg Ripe avocado 4 t Lemon juice 1 T Finely chopped onion 1 Clove garlic, minced 1/2 t Salt 6 Strips bacon, opt. Remove stems from tomatoes. Cut each in half crosswise. Scoop out & discard seed pockets. Lay, cut side down, on paper towels for about 30 minutes. Peel & remove pit from avocado, In small bowl, mash avocado coarsely with fork. Stir in lemon juices finely chopped onion, garlic & salt until blended. With two spoons, pile about 1 t of filling into each tomato half. If made ahead, refrigerate for up to 4 hours. If desired, cook bacon in wide frying pan over medium heat until crisp; drain; let cool, then crumble & sprinkle over filled tomatoes. Di Note: A nice and easy appetizer for a New Year\'s Eve party. Di Pahl\'s personal recipes-1994
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INSERT INTO `RECIPES_PRO_NEW` VALUES (938, 'Appetizers', 'Guacamole De La Mixteca', '4 lg California avocados, -purchased ahead of time To allow for ripening, if -necessary Salt to taste 1 c White onion, minced 4 Chiles serranos, minced 1/2 c Cilantro, finely chopped For the garnish: 1/2 Tomato, diced 1/4 c White onion, minced 4 To 6 sprigs cilantro, with -leaves and a bit of stem From the Oaxaca-Mixteca region For the guacamole: Peel and pit avocados. Mash pulp in a bowl or molcajete, and salt to taste. Add onion, chile, and cilantro. Continue mashing until guacamole is thick and lumpy. Garnish with tomato, onion, and cilantro. Serve with corn tortillas or totopos (crisply fried tortilla wedges). Serve immediately. Makes about 3 cups. From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang, New York. 1986. ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking Echo, 3/93
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INSERT INTO `RECIPES_PRO_NEW` VALUES (939, 'Appetizers', 'Guacamole Salad', '5 ea Large avocados 1 ea Medium garlic clove, minced 1 ea Medium tomato, chopped 4 oz Can chopped green chili 2 1/2 T Lemon or lime juice 1 t Salt Peel and chop avocados into a bowl. Mash with garlic and lemon juice. Add remaining ingredients, mixture will be chunky. To prepare individual salads, spoon mixture on shredded or whole lettuce leaves. Top with diced tomato for garnish and serve with tortilla chips. If made ahead of time, save pit and put in dip until time to serve to prevent darkening. NOTE: This is my own recipe and the chili can be adjusted to taste. Also, I sometimes replace the tomato and green chili with salsa.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (940, 'Appetizers', 'Guajillo Salsa', '1/2 lb Dried Guajillo Chiles 3 c Water 5 Large Cloves Roasted Garlic 1 ts Ground Cumin 1 ts Salt 1/2 lb Roma Tomatoes 2 ts Toasted Pumpkin Seeds 1/2 c Cider Vinegar 1 ts Mexican Oregano -roasted and ground : GENERAL INSTRUCTIONS ON HOW TO REHYDRATE DRIED CHILES: Stem and seed the chiles, then place them in a skillet, on a comal, or in a 250 degree oven and dry-roast them for 3 or 4 minutes. Shake them once or twice and be careful not to scorch them or else they will taste bitter; this in turn will make sauce taste bitter. The chiles should then be added to water that has been heated t just below the boiling point, if it is boiling, the chiles will lose flavor. Use just enough water to cover the chiles and press them down with a lid. Allow them to sit for 20 minutes or until they are soft. At this point, you should taste the water to see if it is bitter, discarding it if it is. The chiles can then be used as directed in the recipe. : METHOD: Remove stems from the Guajillo. Roast and rehydrate the chiles. Puree with the remaining ingredients. To use as a sauce, heat 2 tb peanut oil or lard in a high-sided pan and refry sauce at a sizzle for 3 to 5 minutes, stirring continuously. Add a little water if necessary. ~--
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INSERT INTO `RECIPES_PRO_NEW` VALUES (941, 'Appetizers', 'Guerrini Chicken Wings**', '2 lb To 3 lb chicken wings 1 1/2 ts Salt 7 tb Cornstarch 2 Cloves garlic, minced 4 tb Flour 2 Eggs 5 tb Soy sauce 4 tb Sugar 1 tb Toasted sesame seeds 2 Green onions, chopped Oil for frying Mix all ingredients except oil and chicken. Add chicken to mixture and marinate overnight in the refrigerator, turning occasionally to coat. Deep fry until golden brown. From: Judy Guerrini Posted by: Debbie Calson (D.CARLSON) - GEnie Reformatted for MM:dianeE 6/29/93
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INSERT INTO `RECIPES_PRO_NEW` VALUES (942, 'Appetizers', 'Gujarti Style Roasted Potato Salad', 'Olive oil spray 2 lb New potatoes, diced 1 ts Paprika 3 ea Carrots, julienned 1/4 c Parsley 1/2 tb Mustard seeds 1 ts Cumin seeds 2 tb Extra-virgin olive oil 1/2 c Stock 2 tb Lemon juice Salt & pepper 3 tb Pistachios, chopped Preheat oven to 375F. Spray a baking dish with oil & spread potatoes in a single layer. Spray potatoes with oil & sprinkle with paprika. Bake until pale gold & just cooked, 35 to 40 minutes. Scrape into a mixing bowl; fold in carrots & parsley. Preheat a pan over moderately high heat. Add mustard seeds, cover & cook until they begin to splutter. Add cumin seeds & cook gently for a few seconds. Remove pan from heat & add olive oil, stock & juice, whisk to mix. Pour over vegetables, season & toss to mix. Garnisnh with pistachios.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (943, 'Appetizers', 'Gutap - Kazakh Deep-Fried Herb Fritters', '----------------------------------FILLING---------------------------------- 3 tb Dill freshly chopped fine 3 tb Parsley freshly chopped fine 1 tb Garlic minced 9 tb Scallions chopped fine 1 tb Black pepper frshly ground 8 tb Butter 1 1/2 ts Salt -----------------------------------DOUGH----------------------------------- 1 1/2 c All purpose flour 1/2 ts Salt 4 tb Butter, softened 2/3 c Luke warm water -----------------------------------SAUCE----------------------------------- 1 ts Cider vinegar 1/4 c Sour cream 2 tb Butter 1/2 ts Flour 6 tb Finely minced onion 1/2 ts Salt 1 ts Black pepper frsshly ground 1 tb Lemon or lime juice frshly - squeezed & strained DOUGH: Place the flour into a deep mixing bowl. Make a hollow in the center. Add the water into the hollow, salt, & 2 T of the butter. Stir slowly untilk all of the ingredients are well mixed and the water is totally absorbed. Beat vigorously with a large spoon until a firm, stiff dough is formed. Gather the dough into a ball. on floured surface roll the dough ball out into a rectangle approx. 16\" x 18\". Brush the dough with the remaining butter, fold into quarters, then roll it out as thinly as possible. Cut into a 16\" x 18\" rectangle the cut that into 48 each 2\" squares. FILLING: Combine the salt, pepper, scallions, garlic, parsley, & dill. Cut the butter into tiny bits and chill until the dough is ready. Place a teaspoon of the filling mix into the center of each square, add a piece of the butter to each. Draw up the corners and pinch them together firmly thus closing the filling into the dough. Heat enough oil in a deep pot. Heat to 375 degrees F. and drop in 4-6 of the filled squares. Cook for 4 minutes, remove from the oil, drain, and serve warm. SAUCE: Melt the butter, add the chopped onions, the salt, the pepper, & the vinegar. Cook for 4 minutes then add the remaining ingredients. Stir constantly until it thickens. Remove from the heat. Ad the lemon juice and serve over the fritters.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (944, 'Appetizers', 'Gyuniku Negimaki (Steak and Onion Spring Rolls)', '4 oz Slice Rump Steak 3 tb Teriyaki Sauce 2 Spring Onions w/ 3\" of stalk PREPARE IN ADVANCE: Cut onions in half lengthwise, the cut into 4\" pieces. Place the steak between sheets of greasproof paper and pound into 1/8\" thickness. Cut the steaks in half crosswise. Arrange the strip of onions down the length of each piece of meat. Starting with the wide end, roll into tight cylinders. Secure with toothpicks. TO COOK: Preheat grill. Dip rolls in Teriaki sauce and grill them 3\" from heat for 3 minutes. Dip again in sauce and grill for another 3 minutes. Remove toothpicks, trim ends, and cut into 1\" pieces. Stand each piece on end.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (945, 'Appetizers', 'Ham & Cheese Balls]', '1/4 lb Finely ground ham 1/4 lb Cream cheese 2 t Worcestershire sauce 1 T Catsup 1/8 t Pepper 1 t Lemon juice 1/4 t Salt Blend ingredients thoroughly and form into tiny balls. Roll in chopped chives. Serve speared on tooth picks. Makes about 30 balls.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (946, 'Appetizers', 'Ham & Cheese Potato Skins', '1 x Basic Potato Skins recipe 1 t Dijon or spicy mustard 1/4 lb Thinly sliced ham 2 oz Roasted red peppers -or- 2 oz Whole pimentos 1/2 c Monterey Jack cheese shreds 1 x Chopped parsley (optional) Preheat oven to 400 degrees. Follow the recipe for Basic Crispy Potato Skins. Brush insides of potato skins with mustard. Drain and slice peppers or pimientos. Top with slices of ham and a few strips of pepper/pimiento. Sprinkle with cheese. Bake about 10 minutes on baking sheet, or until cheese is melted and bubbling. Sprinkle with parsley if you like. Makes about 2 skins per serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (947, 'Appetizers', 'Ham and Cheese Appetizers', '2 c Bisquick baking mix 3/4 c Cooked smoked ham, (finely -chopped) 1 c Shredded Swiss or Cheddar -cheese 1/2 c Chopped onion (fine) 1/2 c Grated parmesan cheese 1/4 c Sour cream 2 tb Smipped parsley 1/2 ts Salt 2 Clv garlic, crushed (cloves) 2/3 c Milk 1 Egg FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon] Heat oven to 350 degrees F. Grease retangular pan 13x9 inches. Mix all ingredients; spread in pan. Bake until golden brown, 25 ot 30 minutes. Cut into rectangles, about 2x1 1/2 inches. 36 appetizers. NOTE: High altitude directions (3500 to 6500 ft), Heat oven to 375,and decrease baking mix to 1 3/4 cups add 1/4 cup all purpose flour. From: The recipe files of General Mills Inc. (1981) Shared 7/93
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INSERT INTO `RECIPES_PRO_NEW` VALUES (948, 'Appetizers', 'Ham and Cheese Ball', '1 pk Smoked ham (3 oz.) 1 Philadelphia Cream Cheese 8 oz. 1 Jar Old English sharp Cheddar cheese 1 ts Onion powder 1 pk Nuts Soften cheese to room temperature. Sprinkle some of the onion powder over thinly sliced ham, and set aside. Mix cheese and remainder of onion powder. Chop ham finely, put nuts in blender. Cover cheese ball with nuts and refrigerte.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (949, 'Appetizers', 'Ham And Eggs Bravo', '| Ingredients | | | 1/4 | cup | flour | | | 1/4 | teaspoon | salt | | | 1 | | pepper | | | 1/2 | cup | mayonnaise | | | 2 | cup | milk | | | 1/4 | pound | american cheese, cubed | | | 1/4 | cup | green onions, sliced | | | 1/4 | cup | pimiento, chopped | | | 1 1/2 | cup | ham, cooked, cubed | | | 4 | each | hard-cooked eggs, sliced | | | 4 | each | english muffins, split, toasted conventionally | | | | | |
Directions:
| Blend flour, salt and pepper into mayonnaise; gradually add milk.
Heat, uncovered, in Microwave Oven until thickened 1 1/2 minutes; stir. Add cheese and heat, uncovered, in Microwave Oven until melted, approximately 1 1/2 more minutes.
Add onion, pimiento, ham and eggs. Heat, uncovered, in Microwave Oven 2 to 4 minutes or until heated through. Serve on muffins.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (950, 'Appetizers', 'Ham Balls with Hawaiian Punch Sauce', '---------------------------------HAM BALLS--------------------------------- 1/2 lb Ham, ground 3/4 lb Pork, ground 2/3 c Quick oats 1 Egg, beaten 1/2 c Milk -----------------------------------SAUCE----------------------------------- 1/3 c Brown sugar 2 tb Flour 1 tb Dry mustard 2/3 c Hawaiian Punch 2 tb Vinegar 6 Cloves, whole 1/3 c Dark corn syrup Ham balls: Preheat oven to 350?F. Combine all ingredients and shape into 1-inch balls. Place on greased cookie sheet and bake about 20 minutes, or until browned. Sauce: In sauce pan, combine brown sugar, flour and mustard, mixing well. Add punch and vinegar and mix well. Add cloves and corn syrup. Over medium heat cook, stirring constantly, until mixture thickens and becomes clear. In chafing dish or crock pot, place ham balls and pour sauce over. Serve with toothpicks. The ham recipe can be shaped into a loaf and served as a main course with the sauce placed over the loaf about 15 minutes before it has finished cooking (1 hour at 350?F) with extra sauce on the side. This has been a family favorite for years.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (951, 'Appetizers', 'Ham Biscuits', '| Ingredients | | | 1/3 | cup | butter | | | 2 | tablespoon | onion, finely grated | | | 4 1/2 | tablespoon | poppy seeds | | | 2 | teaspoon | dijon mustard | | | 2 | teaspoon | worchestershire sause | | | 24 | each | small dinner rolls | | | 12 | each | baked ham, thin slices | | | 8 | oz | swiss cheese, sliced | | | | | |
Directions:
| Cut ham slices in half. Cut cheese into strips.
Preheat oven to 325.
Beat butter, onion, poppy seeds, mustard and worchestershire together in small bowl. Split rolls. Spread butter mixture on both cut sides of rolls. Place one piece of ham and 1 slice cheese on bottom half of each roll. Replace tops and place on cookie sheet. Cover loosely with foil and bake 15 minutes or until cheese begins to melt.
These freeze very well.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (952, 'Appetizers', 'Ham Delites', '1/4 lb Butter, softened 2 ts Mustard 2 tb Poppy seeds 2 ts Worcestershire sauce 1 md Onion, grated 2 pk Party rolls 1 pk 4 oz. cooked ham 1 pk 4 oz. swiss cheese, sliced Make the spread and cover rolls. Add ham and cheese to fit each roll. Bake at 350 degrees for 15 to 20 minutes. Randy Rigg The Pinnacle Club BBS 812-963-9139
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INSERT INTO `RECIPES_PRO_NEW` VALUES (953, 'Appetizers', 'Ham Hideaways', '2 oz (60g) thinly sliced ham 2 T Chive-and-onion-flavored Cream cheese Sweet pickled gherkins Lay ham on waxed paper to form a 7x8-inch rectangle. Spread with chive-and-onion flavored cream cheese. Lay a row of small, sweet pickled gherkins along short side. Roll ham tightly around pickles. Cover with plastic wrap. Refrigerate for 30 minutes or overnight. Slice diagonally into 1-inch pieces. Each roll makes 8 pieces.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (954, 'Appetizers', 'Ham Loaf Ii', '3/4 lb Ham 1/2 lb Veal 1/4 lb Pork 2 Eggs, beaten 3/4 c Soft bread crumbs 3/4 c Milk ds Pepper 2 t Prepared mustard 1/4 c Brown sugar 1/3 c Pineapple juice 1. Grind ham, veal and pork together into a large mixing bowl. Add eggs, bread crumbs, milk and pepper. Combine ingredients well. 2. Pat mixture into a 1 1/2-quart, heat-resistant, non-metallic loaf pan. 3. In a small bowl combine mustard and brown sugar. Spread top of loaf with mustard mixture. 4. Pour pineapple juice over loaf. S. Heat, covered with plastic wrap, 25 minutes in Microwave Oven. Allow to stand 5 minutes before serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (955, 'Appetizers', 'Ham Mousse with Peaches', '-----------------------------------MOUSSE----------------------------------- 1/2 lb Boiled ham, ground fine 2 Egg yolks 2 tb Dijon-style mustard 5 Eggs 2 c Milk 1/2 c Heavy cream 1 tb Port wine 1 tb Tomato paste Freshly ground pepper Kosher salt ----------------------------------PEACHES---------------------------------- 8 Firm-ripe medium peaches 8 oz Pickled watermelon rind, -drained, finely chopped -(an 8 ounce jar) 1/2 c Almonds, salted, toasted, -blanched Heat oven to 350F. 1. Combine ham, egg yolks and mustard in food processor container fitted with steel blad. Process until blended. With machine running, add whole eggs, one at a time. Add milk, cream, port, tomato paste and pepper; process until completely blended. Taste and add salt if necessary. 2. Ladle mixture, dividing evenly, into 8 lightly buttered 8-ounce custard cups. Place cups in roasting pan lined with double thickness of newspaper. Ad hot water to pan to come halfway up sides of cups. Cover pan with aluminum foil. Bake in lower third of oven until custards are just set, 35 to 40 minutes. (Be careful not to overbake.) Remove custard cups from pan; cool completely on wire racks. 3. Blanch peaches in boiling water for 1 minute. Plunge into ice water to stop cooking. Peel, cut into quarters, discarding pits. Cut the peaches into thin slices. 4. Unmold mousses onto individual serving plates. Garnish with peaches, watermelon rind, and almonds.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (956, 'Appetizers', 'Ham Pate', '10 oz Piece Virginia ham 2 tb Mayonnaise 2 ts Mustard 1 ts Prepared horseradish 2 ts Dry sherry A similar dish is mentioned as being served in the White House in the last century. While it does not measure up to the standards one would expect for a foreign dignitary or visiting head of state, this pate is great as a canape or spread for grilled sandwiches. salt and pepper to taste crackers or toast points chopped walnuts sliced artichoke hearts Grind the ham in a meat grinder or chop it very finely in a food processor using on off pulses. Mis the ham with the mayonnaise,mustard, horseradish, and sherry, and add salt and pepper to taste. Serve thepate on crackers or toast points and garnish with the walnuts and artichokes, if desired. Serves 4 as an appetizer. Origin: Cookbook Digest, Mar/April 93 Shared by: Sharon Stevens.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (957, 'Appetizers', 'Ham Puffs', '1 pk 8 oz cream cheese softened 1 Egg yolk 1 ts Baking powder 1 10-12 slices thin wh.bread 4 1/2 oz Can deviled ham Combine cream cheese with egg yolk, baking powder, and a dash of salt; mix until blended and smoothe. Cut 4 small rounds from each slice of bread using a biscuit cutter or small glass. Spread each round lightly with mayonnaise. Spread each with a thin layer of deviled ham. Spoon the cheese mixture on the ham. Sprinkle with paprika. This much can be done ahead and the appetizers frozen, if you desire. To serve, put into a moderately hot oven(375) for 12-15 minutes, or until puffed and browned. Serve immediately. Makes 45 appetizers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (958, 'Appetizers', 'Ham Roll-Ups', '8 oz Sliced ham (1 package) 1 bn Green onions, whole 8 oz Cream cheese, softened - (1 package) Spread sliced ham with cream cheese. Lay 1 onion along each slice edge and roll up. Chill until cheese is firm. Slice into 3/4-inch pieces and arrange upright on plate. Recipe can be doubled or tripled. Makes 24 appetizer servings.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (959, 'Appetizers', 'Ham Rolls', 'Cottage cheese and oil Pastry (3) FOR BRUSHING: 1/2 Egg white FILLING: 2 1/2 oz (70g) raw ham 2 1/2 oz (70g) boiled ham 2 Small pickled gherkins FOR BRUSHING: A little tinned milk roll out the pastry thinly and cut out rectangles of 3X6 in. (7X14 cm) Brush the edges of these with egg white. FOR THE FILLING: cut the ham and the gherkins into strips of 3 in. (7cm) long. Place a few strips of ham and gherkins on ech piece of pastry an roll up from the shorter side. Lay the rolls on a greased baking sheet and brush with milk. OVEN: pre-heat for 5 min. at very hot, bake at very hot BAKING TIME: about 15 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (960, 'Appetizers', 'Ham\'N Swiss Croissants', '3 tb Butter (45mL) 3 c Mushrooms, sliced (750mL) 3 tb Green onion, sliced (45mL) 1 1/2 tb Flour (25mL) 3/4 c Milk (175mL) Salt Pepper 4 lg Croissants, halved 8 sl Ham 6 oz Swiss cheese, sliced (170g) Melt butter in saucepan. Saut mushrooms and onions until tender and mushroom liquid has evaporated. Blend in flour. Gradually stir in milk. Cook and stir over medium heat until mixture comes to a boil and thickens. Add salt and pepper to taste. On bottom half of each croissant layer 2 slices of ham, one quarter of the cheese and one quarter of the mushroom sauce; replace top of croissant. Bake in 350F180C oven about 15 min. or until heated through.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (961, 'Appetizers', 'Hamaguri Sakami (Sake Seasoned Clams)', '12 Littleneck Clams or Cockles 1 1/2 pt Boiling Water 3 T Sake 1 pn MSG 6 Thin slices of lemon PREPARE IN ADVANCE: Have clams shelled, save shells. Discard shallow halves, scrub the deep halves. Drop the shells into boiling water, boil for 2-3 minutes, then drain. Rinse and dry. TO COOK AND SERVE: Bring the Sake to boil over high heat. Sprinkle MSG, then drop in the clams, stir gently, and cover. Cook over moderately high heat for 3-4 minutes, then remove the clams and place in the shell. Garnish each clam with a slice of lemon. Serve at room temperature.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (962, 'Appetizers', 'Hamaguri Shigure-Ni (Sweet Cooked Clams)', '3 T Sake 1 1/2 oz Sugar 24 Small Clams or Cockels 2 1/2 T Soya Sauce TO COOK: Put the Sake, sugar, and clams into a large frying pan and stir together. Bring to boil over high heat and cook for 3 minutes, uncovered. Stir in the Soya sauce and cook briskly for another minute. Remove from heat and set aside. Boil the remaining liquid for 10 minutes until it becomes syrupy. Add clams and stir them gently in the sauce over hight heat for 1 minute. TO SERVE: Transfer to deep bowl, and cool to room temperature. Serve cool. *NOTE: Tiny Shrimp, mussels, or bits of fresh tunny fish may be sustituted for the clams and cockles.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (963, 'Appetizers', 'Hamburger Bean Dip', '1 lb Hamburger meat 2 lg Cans of refried beans 1 lg Onion, chopped 1/2 c Hot sauce 1/2 lb Longhorn cheese 1 c Cream Slightly brown hamburger meat in skillet. Drain and pour into crock pot. Add refried beans, onion and hot sauce; stir well. Cook until onion is done. Add cheese and sour cream; stir well. Simmer about 30 minutes. Randy Rigg
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INSERT INTO `RECIPES_PRO_NEW` VALUES (964, 'Appetizers', 'Harvard Beets Ii', '16 oz Can sliced beets, undrained 1 T Cornstarch 4 t Sugar 3/4 t Salt 1/4 c Vinegar 1. Drain liquid from beets into measuring cup. Add enough water so that beet liquid measures 2/3 of a cup. Set aside. 2 Mix together cornstarch, sugar and salt in a deep, 1 1/2-quart, heat-resistant, non-metallic casserole. 3. Gradually add beet liquid and vinegar to cornstarch mixture. Stir until smooth. 4. Heat, covered, in Microwave Oven 1 1/2 minutes or until beet liquid comes to a boil. Stir. 5. Boil beet liquid for an additional 1 minute. Stir after 30 seconds. 6. Add beets and heat, uncovered, in Microwave Oven 3 minutes or until beets are heated through.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (965, 'Appetizers', 'Harvest Party Mix', '1/2 c Butter or margarine 1 t Seasoned salt 3 1/2 t Worcestershire sauce 1 t Curry 2 2/3 c Corn Chex cereal 2 2/3 c Rice Chex cereal 2 2/3 c Wheat Chex cereal 1 c Chow mein noodles 1 c Raisins Preheated 250? oven. In 15 x 10 x 2 inch baking pan melt butter in oven. Remove. Stir in Worcestershire, seasoned salt and curry; mix well. Gradually add cereal and noodles, stirring until all pieces are evenly coated. Bake 1 hour, stirring every 15 minutes. Add raisins; mix well. Spread on absorbent paper to cool. Store in air tight container. Microwave Directions*: In 3 1/2 quart bowl or 13 x 9 x 2 inch microwave-safe dish melt butter on HIGH 1 minute. Stir in Worcestershire, seasoned salt and curry; mix well. Gradually add cereal and noodles, stirring until all pieces are evenly coated. Microwave on HIGH 5 to 6 minutes, stirring every 1 1/2 minutes. Add raisins. Spread on absorbent paper to cool. Store in air tight container. *A 650 watt microwave was used. For other wattage ovens, time may need to be adjusted. Makes 7 2/3 cups. Courtesy Ralston-Purina. No copyright shown.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (966, 'Appetizers', 'Hawaiian Pate', 'Jim Vorheis 1 1/2 c Butter 1 Onion, chopped 1 1/2 lb Chicken livers, cut up 3/4 c Chicken broth 2 tb Dry sherry 1/2 ts Paprika 1/2 ts Curry powder 1/2 ts Salt 1/8 ts Pepper 2 Cloves garlic, crushed 1/3 c Brandy 1 c Chopped walnuts, toasted 2 tb Unflavored gelatin Sliced stuffed olives Fresh pineapple top In a large skillet heat 1 cup butter and saute onion until golden. Add chicken livers and cook 10 minutes, stirring occasionally. Add sherry, seasonings. garlic and 1/2 cup broth. Cook 5 minutes. Puree mixture in blender. Add 1/4 cup broth and gelatin to mixture and puree. Melt remaining butter and blend into puree with brandy. Stir in walnuts with a fork. Chill overnight in refrigerator. Shape mixture with hands into pineapple shape. Decorate \"pineapple\" with sliced stuffed olives and cap with a fresh pineapple top. Serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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INSERT INTO `RECIPES_PRO_NEW` VALUES (967, 'Appetizers', 'Hedgehog Roll', 'Cottage cheese and oil Pastry (2) FOR BRUSHING PASTRY: 3 1/2 oz (100g) soft butter or Margarine FILLING: 3 1/2 oz (100g) candied lemon peel (diced) 3 1/2 oz (100g) almonds (blanched And finely chopped) 5 1/2 oz (150g) sultanas (washed and Well drained) 2 tb (heaping) sugar Packet Vanillin Sugar 1 ts Cinnamon 1 Bottle Oetker Rum flavor 3 Drops oetker baking Essence, Bitter almond Flavor FOR BRUSHING THE ROLL: A little milk ICING: 5 1/2 oz (150g) icing sugar 1 tb (or 2 tb) hot water FOR DECORATING: 1/2 oz (15g) almonds (blanched and Cut lengthways into spikes Roll out the pastry to a rectangle 30X12 in. (80X30xcm) and brush with the fat. FOR THE FILLING: combine together all the ingredients for the filling and distribute evenly over the pastry surface. Roll up like a swiss roll starting from the long side. Grease a round cake tin 10 in. (26cm). Lay the roll in the cake tin in a spiral shape and brush with milk. OVEN: moderately hot BAKING TIME: about 50 minutes FOR THE ICING: sieve the icing sugar and blend with as much water as will give a good coating consistency. Ice the roll and decorate with the almond \"spikes\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (968, 'Appetizers', 'Herb Cheese', '------------------------BACKDOOR HERB GARDEN RECIPES------------------------ 8 oz Cream cheese 2 ts Parsley 1/2 ts Chives 1/2 ts Marjoram leaves 1/2 ts Thyme leaves 1/8 ts Black pepper 2 ds Garlic powder 4 tb Butter Crumble herbs with fingers in small bowl until fine. Add remaining ingredients and mix well. Refrigerate for several hours. Use with crackers or spread on bread for a veggie sandwich with tomatoes, cukes, mushrooms and sprouts--DELICIOUS.. Taken from BACKDOOR HERB GARDEN RECIPES Posted on Genie C02 t02 m1190 by M.GODSEY1 [marilyn] 10/12/92 MM by Cathy Svitek
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INSERT INTO `RECIPES_PRO_NEW` VALUES (969, 'Appetizers', 'Herbed Cheese Tarts', '1/3 c Fine dry bread crumbs or -finely crushed zwieback 8 oz Pkg cream cheese, softened 3/4 c Cream-style cottage cheese 1/2 c Shredded Swiss cheese 1 tb All-purpose flour 1/4 ts Dried basil, crushed 1/8 ts Garlic powder 2 Eggs nonstick spray coating dairy sour cream (optional) sliced or slivered pitted ripe olives, red caviar OR chives (optional) roasted red papper OR pitted ripe olive cutouts* (optional) For crust, spray twenty-four 1 3/4 inch muffin cups with nonstick spray coating. Sprinkle bread crumbs or crushed zwieback onto bottom and sides to coat. Shake pans to remove excess crumbs. Set aside. In a small mixer bowl, combine cream cheese, cottage cheese, Swiss cheese, flour, basil, and garlic powder. Beat with an electric mixer on medium speed just till fluffy. Add eggs; beat on low speed just till combined. Do not overbeat. Fill each crumb-lined muffin cup with 1 tablespoon of the cheese mixture. Bake in a 375 degree F oven for 15 minutes or till centers appear set. (Tarts will puff during baking, then deflate as they cool.) Cool in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. To serve, spread tops with sour cream. Garnish with olives, caviar, chives, and/or red pepper and olive cut-outs. Makes 24 tarts. TO REFRIGERATE: Bake and cool tarts as directed, except do not spread with sour cream or top with garnish. Cover and chill kin the refrigerator for up to 48 hours. Let tarts stand at room temperature for 30 minutes before serving. Spread with sour cream and garnish as directed. TO FREEZE: Bake and cool tarts as directed, except do not spread with sour cream or garnish. Freeze tarts, uncovered, on wire rack about 1 hour or till firm. Transfer to a freezer container or bag. Seal, label, and place in the freezer. To thaw, let stand, loosely covered, at room temperature about 2 hours or in the refrigerator overnight. Spread with sour cream and garnish as directed. * Decorative cut-outs: Use tiny hors d\'oeuvre cutters to cut leaves, stars, or other decorative shapes out of the roasted red peppers and pitted ripe olives. From: THE JOY OF HOLIDAY BAKING, Better Homes and Gardens, 11/90 Posted by: Karin Brewer, Cooking Echo, 6/92
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INSERT INTO `RECIPES_PRO_NEW` VALUES (970, 'Appetizers', 'Herbed Chicken Pate', '2 lb Skinned/boned breast chicken 2/3 c White part only leek 1/4 c Shallots 3/4 c Unsalted butter 3 Eggs whites only 1 1/2 ts Salt 1/4 ts Freshly ground pepper 1/8 ts Freshly grated nutmeg 2 1/4 c Well-chilled whipping cream 1/2 c Chicken broth 2 c Tight-packed leaves spinach 2 c Tight-packed leaves basil 3/4 c Well-chilled whipping cream (See also: Tomato & Garlic Sauce.) Cut chicken into 1/2-inch pieces. Puree in processor in 2 batches to very smooth paste. Refrigerate until well chilled, at least 1 hour. Meanwhile, thinly slice leek and shallot. Melt butter in heavy small skillet over low heat. Add leek and shallot and cook until soft, stirring occasionally, about 15 minutes. Cool. Combine half of chicken with half of leek mixture in processor. Puree until smooth. Add half of egg whites and process until smooth. Transfer to bowl. Repeat with remaining chicken, leek mixture and egg whites. Refrigerate until well chilled. Blend half of chicken mixture, salt, pepper and nutmeg in processor. With machine running, slowly pour 1 cup plus 2 tablespoons cream through feed tube. Blend 1 minute. Transfer to large bowl. Repeat with remaining chicken, salt, pepper, nutmeg and 1 cup plus 2 tablespoons cream. Combine both chicken mixtures. Bring chicken broth to boil in large skillet. Add spinach and basil and toss until just wilted, about 45 seconds. Drain well. Squeeze out any remaining liquid. Puree spinach mixture with remaining 3/4 cup cream until smooth. Blend in 1/4 of chicken mixture. Preheat oven to 350 deg. Line 9x5-inch loaf pan with plastic wrap, leaving 5-inch overhang. Pour half of white chicken mixture into pan. Cover with half of spinach mixture. Using knife, swirl through layers to create marble effect. Repeat with remaining chicken and spinach. Tap pan on work surface to settle pate. Fold overlapping plastic over top of pate. Cover pan tightly with foil. Place loaf pan in deep roasting pan. Pour enough water into roasting pan to come 2/3 up sides of loaf pan. Transfer to oven and bake 1 1/4 hours. Cool. Weight pate with heavy object and refrigerate overnight. Unmold pate onto platter. Let stand at room temperature 1 hour before serving. Pass Tomato & Garlic Sauce separately.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (971, 'Appetizers', 'Herbed Hummus with Pistachios', '2 c Hummus bi tahini 1/2 c Watercress, finely chopped 1/2 c Cilantro, finely chopped 1/2 c Pistachios ----------------------------------GARNISH---------------------------------- Olive oil Pistachio nuts Pita wedges Place hummus in a bowl & fold in watercress & cilantro. Taste to correct seasonings. Cover & chill in the refrigrator. Before serving, add chopped pistachios, drizzle with olive oil & garnish with additional nuts. Serve with pita wedges.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (972, 'Appetizers', 'Herbed Shrimp In Beer', '2 lb Peeled raw shrimp 1 1/2 c Great western beer 2 Cl Garlic, minced 2 tb Chives, snipped 2 tb Parsley, snipped 1 1/2 ts Salt 1/2 ts Pepper Shredded lettuce 2 Green onions, finely chopped 1. Combine all ingredients except lettuce and green onions in a bowl. Cover, Refrigerate 8 hours or overnight; stir occasionally. Drain, reserve marinade. 2. Broil shrimp 4 inches from heat until cooked and tender. (about 2 minutes on each side, less for small shrimp) Do not overcook or shrimp will become tough. Brush occasionally with marinade. 3. Serve shrimp on shredded lettuce; sprinkle with chopped green onion. (marinade may be heated and served for dipping, if desired) Makes 6 servings
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INSERT INTO `RECIPES_PRO_NEW` VALUES (973, 'Appetizers', 'Herbed Spinach Balls', '| Ingredients | | | 20 | oz | spinach (frozen - chopped) | | | 2 | cup | herb stuffing mix | | | 3/4 | cup | parmesan cheese, grated | | | 1 | teaspoon | garlic, finely minced | | | 1 | each | onion, medium, finely chopped | | | 3 | each | eggs, beaten | | | 1/4 | pound | butter, melted | | | | | |
Directions:
| Preheat oven to 350 degrees F. Thaw spinach and remove excess liquid. Add remaining ingredients (stuffing mix, parmesan cheese, garlic, onion, eggs and butter) and mix well. Form the mixture into small balls and place on a baking sheet. Bake for 15 minutes at 350 degrees F.
Yield: Serves 12-20.
NOTES:
* These can be made up ahead of time and frozen. If frozen, increase cooking time by 10-15 minutes.
* This recipe makes about 80 appetizer-size balls, or about 40 larger balls to use as a vegetable dish at a meal.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (974, 'Appetizers', 'Herbed Stuffed Eggs #1', '1 1/3 c Fresh bread crumbs 8 md Hard-cooked eggs 3 tb Butter 1/4 c Minced fresh herbs * Salt Freshly ground pepper 2/3 c Grated Parmesan cheese 2/3 c All purpose flour 2 Eggs beaten to blend vegetable oil for deep frying Preheat oven to 300 deg. Spread bread crumbs on baking sheet. Bake crumbs for about 10 minutes to dry. Peel eggs, halve and separate yolks from whites. Melt butter in heavy small skillet over low heat. Add herbs and stir until wilted, about 1 minute. Cool slightly. Mash yolks in small bowl. Stir in herb mixture. Season with salt and generous amount of pepper. Spoon herbed yolk mixture into egg whites. Combine bread crumbs and Parmesan in shallow bowl. Dip stuffed eggs in flour, then beaten egg; roll in bread crumbs, coating thoroughly. Refrigerate uncovered at least 20 minutes. (Can be prepared 6 hours ahead.) Heat oil in deep fryer to 360 deg. Fry eggs in batches (do not crowd) until golden brown, turning occasionally, 3 to 4 minutes. Drain on paper towels. Sprinkle with salt and serve. *Combine parsley with sage, rosemary or basil.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (975, 'Appetizers', 'Herbed Stuffed Eggs #2', '12 Eggs; hard boiled 2 tb Pimentos; finely chopped 1/2 c Garlic & Herb cheese spread 1/4 c Dijon mustard 1/4 c Mayonnaise Scallions; sliced for - garnish 1/4 c Scallions; finely chopped Halve eggs lengthwise. Scoop out yolks into a large bowl; set egg white halves aside. Mash yolks; blend in cheese spread, mayonnaise, scallions, pimentos and mustard until smooth. Spoon or pipe yolk mixture into egg white halves. Garnish with sliced scallions and serve. Source: Readers Digest, April 1993 Typed by .\\ichele
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INSERT INTO `RECIPES_PRO_NEW` VALUES (976, 'Appetizers', 'Herbed White-Bean Dip', '15 oz Cannellini -- (white kidney beans) -- rinsed, drained 1 tb Fresh lemon juice 1 lg Garlic clove; chopped 1 ts Olive oil 1/2 ts Ground cumin 1/4 ts Dried oregano Cayenne pepper Additional dried oregano Puree first 6 ingredients in processor until smooth. Season with salt and pepper. Transfer mixture to shallow bowl. (Can be made 1 day ahead. Cover and chill. Let stand 30 minutes at room temperature before serving.) Sprinkle with cayenne pepper and additional oregano. Makes about 1-1/3 cups.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (977, 'Appetizers', 'Herring In Wine and Sour Cream', '6 MULT HERRINGS 1/4 pt SCANT WHITE VINEGAR 2 THINLY SLICED ONIONS 3 WHOLE BAY LEAVES 1 ts PEPPERCORNS 1/4 c SCANT DRY WHITE WINE 2 tb SUGAR CLEAN AND SOAK HERRING OVERNIGHT IN COLD WATER.BRING VINEGAR,ONION, PEPPERCORN,AND BAY LEAVES TO BOIL.ADD WINE AND HEAT,BUT DO NOT BOIL.SEIVE ROE TO ELIMINATE MEMBRANE;MIX WITH SUGAR AND SOUR CREAM.ADD TO ONION MIXTURE.FILLET AND CUT HERRING INTO PIECES.LAYER WITH SAUCE IN A JAR AND MASRINATE,FOR A DAY.KEEP REFRIGERATED......
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INSERT INTO `RECIPES_PRO_NEW` VALUES (978, 'Appetizers', 'Hidden Valley Ranch (R) Oyster Crackers', '1 pk Hidden Valley Ranch (R) Salad dressing mix 1/2 ts Dill 3/4 c Salad oil 5 c Plain oyster crackers 1>. Preheat oven to 250 deg.F. Combine salad dressing mix with dill and oil. Pour over crackers, stir to caot. Place in oven for 15 to 20 minutes. Stir gently halfway through baking.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (979, 'Appetizers', 'Hidden Valley Ranch - Oyster Crackers', '1 pk Hidden Valley Ranch (R) Salad dressing mix 1/2 ts Dill 3/4 c Salad oil 5 c Plain oyster crackers 1>. Preheat oven to 250 deg.F. Combine salad dressing mix with dill and oil. Pour over crackers, stir to caot. Place in oven for 15 to 20 minutes. Stir gently halfway through baking.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (980, 'Appetizers', 'Hidden Valley Rancy Oyster Crackers', '16 oz Plain oyster crackers 1 pk HVR buttermilk recipe mix 1/4 ts Lemon pepper 1 ts Dill weed 1/4 ts Garlic powder 1 c Salad oil Contributed to the echo by: Janice Norman HIDDEN VALLEY RANCH OYSTER CRACKERS Combine mix and oil, add dill weed, garlic powder and lemon pepper. Pour over crackers, stir to coat. Place in warm oven for 15-20 mins. Servings: 8
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INSERT INTO `RECIPES_PRO_NEW` VALUES (981, 'Appetizers', 'Highland Sausage Roll', '10 oz Venison (trimmed weight) 6 oz Belly of pork (trimmed wt.) 2 oz Pitted prunes 1 sm Onion Remains of a pot of tea 3 tb Port Allspice, thyme or Worcester 1 lb Ready-made puff pastry Beaten egg to glaze Mince the meats fairly finely, chop the onion very finely and mix together. Season with a good grinding of pepper - but no salt - and some allspice, thyme or a few shakes of Worcester sauce. Pour on the port and mix well, then cover and leave for several hours or overnight to allow the flavours to blend. Cover the prunes with cold tea and leave to soak for several hours. Season the sausagemeat with salt and roll it into a long, fat sausage shape. Roll the pastry out to a rectangle and lay the \"sausage\" down the length of it. Lay the whole drained prunes on top of the meat. Damp one long edge with beaten egg, roll up carefully and seal. Alternatively you may like to enclose the sausage in a decorative pastry plait. In this case, roll the pastry out to a square, lay the \"sausage\" down the centre and place the whole drained prunes on top. Cut the pastry diagonally into 1/2-inch strips on either side of the meat. Damp the end of each pastry strip with beaten egg then fold the strips alternately from each side, over the meat to create a plait effect. Seal the pastry ends. Slide the pastry parcel on to a damp baking sheet and glaze the top. If you have made a sausage roll, decorate it with pastry leaves and make one or two steam slits in the top of the pastry. Bake at 425 F (220 C) gas mark 4 for a further 25 minutes or so. Source: Philippa Davenport in \"Country Living\" (British), November 1988.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (982, 'Appetizers', 'Hog Head Cheese (Festival)', '10 c Water 2 1/2 lb Pork meat 1 Pig\'s foot 2 t Salt, divided 3/4 lb Onions, chopped 1 T Parsley flakes 1 T Celery flakes 1 c Green onion, chopped 1 t Black pepper 3/4 t Red pepper Measure water into 5-quart saucepot. Add pork meat, pig\'s foot, and 1 teaspoon salt. Cook until meat is tender and pig\'s foot can easily be boned. Approximately 3 cups of liquid should remain in saucepot. Add chopped onions, parsley flakes, celery flakes, chopped green onions, teh remaining teaspoon of salt, black pepper, and red pepper. Cook about 3 minutes. Remove meat from liquid. Reserve liquid. Remove bones from meat. Place meat in food processor bowl. Chop well but do not puree. Mix chopped ingredients and reserved liquid. Pour into 9\"x13\"x2\" pan. Chill thoroughly. Makes 60 servings of 2 Tablespoons each.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (983, 'Appetizers', 'Hogan\'s Nuclear Chicken Wings', '24 ea Chicken Wings, Separated 2 tb Vegetable Oil 1/4 ts Garlic Powder 3 tb Habanero Sauce 3 tb Tabasco Sauce Ground Red Pepper to taste 1 tb White Vinegar 1/4 c Brown Sugar 1 c Bleu Cheese Salad Dressing Leaf Lettuce for platter These chicken wings are quite easy to prepare. Adjust the amount of Tabasco sauce and Habanero sauce to your own tastes. I recommend though that you just cool them by dipping them in the bleu cheese salad dressing rather than decreasing the hot sauces. ? Preheat oven to 375?F. ? In a medium sized mixing bowl combine vegetable oil, garlic powder, Tabasco sauce, habanero sauce, vinegar and brown sugar. ? Separate tips from wings. ? Place tips and wings on cookie sheet(s). ? Using a pastry brush, coat the wings with the sauce mixture. ? Sprinkle ground red pepper over wings and tips. ? Bake wings for 15 to 20 minutes or until browning has occurred. ? Arrange wings on leaf lettuce and serve with your favorite beverage. ? Dip wings in bleu cheese salad dressing for some cooling affect. NOTE: These wings can also be cooked on the barbeque. Wings should be grilled for the same amount of time over medium high heat coals.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (984, 'Appetizers', 'Holiday Brie **', '------------------------------PATTI - VDRJ67A------------------------------ 1 c Cranberries, fresh; chopped 1/2 c Pears; peeled, chopped 2 tb Honey 1 tb Currants 1/4 ts Pumpkin pie spice 3 tb Cranberry juice cocktail 2 tb Red wine vinegar 2 ts Lemon juice 15 oz Brie; round; fully ripened Combine first 8 ingredients in a heavy saucepan; bring mix to a boil over medium-high heat. Cover, reduce heat, and simmer 30 minutes, stirring frequently. Uncover and cook an additional 5 minutes or until mix is thickened, stirring frequently. Cool mix to room temperature. Cut circle in top rind of cheese, leaving an 1/4\" border of rind. Carefully remove center circle of rind from cheese, leaving border intact. Place Brie on an ovenproof serving platter. Spread cranberry mix over top. Bake at 350~ for 12-15 minutes or until cheese is bubbly. Serve immediately with melba rounds or sliced apples and pears. Yield: 30 appetizer servings.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (985, 'Appetizers', 'Holiday Tuna Tree', '| Ingredients | | | 19 | oz | tuna, solid white canned | | | 16 | oz | cream cheese | | | 1 | tablespoon | lemon juice | | | 1/4 | cup | olives, finely chopped | | | 1/2 | cup | walnuts, finely chopped | | | 1/4 | teaspoon | salt | | | 1/2 | teaspoon | dry mustard | | | 1/8 | teaspoon | pepper | | | 1/2 | teaspoon | thyme | | | | | |
Directions:
| Spray a small Christmas tree mold (4 cups) with non-stick spray. In a large bowl, combine cream cheese and tuna. Add remaining ingredients and stir well. Place in mold and refrigerate. Unmold onto a serving plate. Decorate with garlands of small parsley leaves, pieces of red and green pepper cut into stars, and a lemon wedge.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (986, 'Appetizers', 'Homemade Chips, Lo Cal', '1 Unpeeled Baking Potato 2 tb Fat Free Italian Dressing Preheat oven to 500?F. Lightly spray cookie sheet with vegetable cooking spray. Slice unpeeled baking potato into very thin slices. In bowl, toss potato slices with dressing until evenly coated. Arrange potatos in single layer on cookie sheet. Bake about 20 min. or until lightly browned on both sides, turning once after 10 min.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (987, 'Appetizers', 'Honey Mustard Salad Dressing', '-ELAINE RADIS BGMB90B 1 pt Honey 2 pt Sour cream 1 pt Dijon 1 pt Mayo WHISK FIRST 2 sour cream and mayo together. Blend honey and mustard. Adjust the seasoning to taste with last 2 ingredients. May be used as a salad dressing or as a dipping sauce. NOTE: \'pt\' means PART in this recipe. SOURCE: Howard Radis, Chef, JAKE\'S MARKETPLACE CAFE, Londonderry, Vermont. It\'s super.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (988, 'Appetizers', 'Honey Mustard Wings', '1 pk Campbell\'s Dry Onion with -Chicken Broth Soup and -Recipe Mix 1/3 c Honey 2 tb Spicy-brown mustard 18 Chicken wings 1. In large bowl, mix soup mix, honey and mustard. Set aside. 2. Cut wings at joints and discard tips. Add to soup mixture. Toss to coat. 3. Place chicken in baking pan. Bake at 400\'F. 45 minutes or until chicken is done, turning once.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (989, 'Appetizers', 'Honey Roasted Nuts', '3 c Nuts 2 tb Margarine 1/2 ts Cinnamon 1/2 c Honey 1/2 ts Grated orange peel Microcook all ingredients in bowl 4 to 7 minutes at high power, stirring halfway through cooking time. Spread nuts on foil to cool.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (990, 'Appetizers', 'Honey Roasted Peanuts', '2 c Peanuts 2 T Butter 2 T Honey Preheat oven to 350F. Place peanuts in bowl. Heat butter and honey together. Toss with peanuts. Lay on cookie sheet and bake at 350F for 5 to 10 minutes or until peanuts are golden brown. MAKES:2 Cups Source: The Toronto Sun, Lucy Waverman\'s column, a recipe from the Rose & Crown pub in Toronto. posted by Anne MacLellan
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INSERT INTO `RECIPES_PRO_NEW` VALUES (991, 'Appetizers', 'Honey-Wheat Pumpkin Muffins', '1 c Libby\'s solid pac Pumpkin 1 c Milk 1/4 c Melted butter 1/4 c Honey 1 Egg slightly beaten 1 c Whole wheat flour 1 c All purpose flour 1/2 c Sugar 1/4 ts Salt 1/2 c Chopped walnuts Preheat oven to 400?... Combine pumpkin, milk, butter, honey, and egg mixing well... Combine flours, sugar, baking powder, salt an nuts then add to pumpkin mix until just moistened... Spoon into greased medium sized muffin pans, filling each cup half full and bake 15 min.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (992, 'Appetizers', 'Hoppel Poppel Tart', '1/3 BUTTER PASTRY dough 1 Egg white, lightly beaten 1/4 lb Bulk breakfast sausage 2 tb Safflower oil 4 c Red Bliss potatoes, cut in -1/2-inch cubes (1 1/4 pounds) 1 1/2 c Coarsely chopped onions 1/2 ts Salt 1/4 ts Ground black pepper 1/4 c Chopped fresh dill 1/4 c Mayonnaise or creamy salad -dressing 1 tb Chopped parsley Preheat oven to 400 F. On lightly floured surface roll dough to a 14-inch round. Transfer to an 11-inch tart pan with removable bottom. Trim edges; prick bottom with tines of fork. Line pastry shell with alumnum foil; fill with pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove foil and weights. Bake 5 to 6 minutes longer or just until pastry starts to turn golden. Brush with egg white; bake 1 minute longer. Cool completely on wire rack. In large skillet, heat oil over medium heat. Add sausage and mash with fork to crumble into small pieces. Add potatoes, onion, salt, and pepper. Cook until potatoes are fork tender, stirring frequently, about 20 minutes. Cool to room temperature. Reduce oven temperature to 350 F. Stir dill and mayonnaise into potato mixture; spoon into tart shell. Bake 30 minutes or until heated through. Cool 10 minutes on wire rack before removing outer ring. Sprinkle with parsley. Serve warm. Makes 8 servings. [ 1001 HOME IDEAS MAGAZINE; June 1990 ]
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INSERT INTO `RECIPES_PRO_NEW` VALUES (993, 'Appetizers', 'Hot & Sour Soup 3', '8 Dried chinese mushrooms 8 c Vegetable stock 8 sl Ginger, peeled 1/2 Lime, peeled & sliced thin 4 tb Lime juice 1 tb Lemon juice 2 tb Soy sauce 2 Chilies 1 lb Firm tofu, cut into chunks Cilantro, chopped Rinse the mushrooms, put them in a small saucepan and cover with water. Bring them to a boil on high heat and swish the mushrooms to remove excess dirt. Discard the water. Rinse. Once again, cover the mushrooms and bring them to a boil, covered. Let sit 1 hour. Then drain, remove tough stems, squeeze out excess water and slice or cut in half. Bring the stock to a boil in a large saucepan on high heat, add the ginger and lime slices and cook for 2-3 minutes. Lower the heat and add the lime and lemon juice, soy sauce and chilies. Simmer for 5 minutes. Add tofu and mushrooms and simmer 5 more minutes. Taste to check the balance of hot, sour and salt -- none should overwhelm the other -- and add more chilies, lime juice or soya sauce as needed. Serve garnished with chopped cilantro. Have a side dish of extra sliced chilies for those who like it hot. Keeps a few days refrigerated but it is best served fresh. Jeanne Marie Martin, \"Vegan Delights\" Posted by Anne MacLellan
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INSERT INTO `RECIPES_PRO_NEW` VALUES (994, 'Appetizers', 'Hot & Sour Soup 7', '4 c Boiling vegetable broth 1 oz Dried shiitake mushrooms 4 c Water 1/2 lb Chinese firm tofu Soy sauce 1/4 c Apple cider vinegar 1 tb Soy sauce 1/2 ts Black pepper 1/2 c Cold water 2 tb Arrowroot 1/2 ts Toasted sesame oil Slivered green onions Bring 4 cups of vegetable broth to a boil. Turn off heat and add dried mushrooms. Cover and allow to soak about 20 minutes. Drain mushroom soaking water into a large pot and add 4 cups of water. Turn on heat to bring liquid to a boil. As liquid is heating, cut stems off mushrooms and cut mushrooms into very thin slivers. Cut tofu into very thin matchstick slivers and pour a little soy sauce on top of them. When liquid comes to a boil, reduce heat to medium, add slivered mushrooms and allow to simmer about 10 minutes. Then add slivered tofu and simmer another 5 minutes. Add next 3 ingredients and, in a little cup, quickly dissolve arrowroot in the cold water. Add to ingredients in pot and stir constantly till the arrowroot thickens. (As the soup thickens, it will become clear again. It should take only 20 to 30 seconds after liquid comes to a boil for the arrowroot to thoroughly thicken.) Cover and turn off heat. Add sesame oil. The soup should be served immediately, topped with slivered green onions. Makes eight 1 cup servings. Kathy Hoshijo, \"Kathy Cooks -- Vegetarian, Low Cholesterol\" Posted by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (995, 'Appetizers', 'Hot & Spicy Chicken Quesadillas', '2 ts Olive oil 2 Boneless chicken breasts, -cut into strips 2 tb Chili sauce 1 Jalapeno pepper, seeded and -diced 4 Eight inch flour tortillas 1 c Shredded Cheddar cheese 4 ts Canola oil or plain -vegetable oil Preheat the Calphalon Solo Griddle on medium heat on top of the stove. Add the olive oil to the hot pan. Place the chicken strips, chili sauce and jalapeno pepper in the pan and saute until cooked through, approx. 3-5 minutes. Remove and reserve. Wipe the pan clean. Place the chicken mixture on one half of each of the 4 flour tortillas. Sprinkle with cheese and fold over to form a half circle. Again, preheat the Calphalon Solo Griddle on medium. Oil the cooking surface with one tsp. Canola oil. Place a filled tortilla on the cooking surface. Cook until light brown. Turn. Repeat with the other three tortillas. Slice each tortilla into three wedges and serve with salsa and black beans. Serves 4
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INSERT INTO `RECIPES_PRO_NEW` VALUES (996, 'Appetizers', 'Hot and Sour Soup 3', '8 Dried chinese mushrooms 8 c Vegetable stock 8 sl Ginger, peeled 1/2 Lime, peeled & sliced thin 4 tb Lime juice 1 tb Lemon juice 2 tb Soy sauce 2 Chilies 1 lb Firm tofu, cut into chunks Cilantro, chopped Rinse the mushrooms, put them in a small saucepan and cover with water. Bring them to a boil on high heat and swish the mushrooms to remove excess dirt. Discard the water. Rinse. Once again, cover the mushrooms and bring them to a boil, covered. Let sit 1 hour. Then drain, remove tough stems, squeeze out excess water and slice or cut in half. Bring the stock to a boil in a large saucepan on high heat, add the ginger and lime slices and cook for 2-3 minutes. Lower the heat and add the lime and lemon juice, soy sauce and chilies. Simmer for 5 minutes. Add tofu and mushrooms and simmer 5 more minutes. Taste to check the balance of hot, sour and salt -- none should overwhelm the other -- and add more chilies, lime juice or soya sauce as needed. Serve garnished with chopped cilantro. Have a side dish of extra sliced chilies for those who like it hot. Keeps a few days refrigerated but it is best served fresh.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (997, 'Appetizers', 'Hot and Sour Soup Ii', '4 c Boiling vegetable broth 1 oz Dried shiitake mushrooms 4 c Water 1/2 lb Chinese firm tofu Soy sauce 1/4 c Apple cider vinegar 1 tb Soy sauce 1/2 ts Black pepper 1/2 c Cold water 2 tb Arrowroot 1/2 ts Toasted sesame oil Slivered green onions Bring 4 cups of vegetable broth to a boil. Turn off heat and add dried mushrooms. Cover and allow to soak about 20 minutes. Drain mushroom soaking water into a large pot and add 4 cups of water. Turn on heat to bring liquid to a boil. As liquid is heating, cut stems off mushrooms and cut mushrooms into very thin slivers. Cut tofu into very thin matchstick slivers and pour a little soy sauce on top of them. When liquid comes to a boil, reduce heat to medium, add slivered mushrooms and allow to simmer about 10 minutes. Then add slivered tofu and simmer another 5 minutes. Add next 3 ingredients and, in a little cup, quickly dissolve arrowroot in the cold water. Add to ingredients in pot and stir constantly till the arrowroot thickens. (As the soup thickens, it will become clear again. It should take only 20 to 30 seconds after liquid comes to a boil for the arrowroot to thoroughly thicken.) Cover and turn off heat. Add sesame oil. The soup should be served immediately, topped with slivered green onions. Makes eight 1 cup servings. Kathy Hoshijo, \"Kathy Cooks -- Vegetarian, Low Cholesterol\" Posted by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (998, 'Appetizers', 'Hot Artichoke Hearts Spread', '1 c Mayonnaise 1 c Grated parmesan cheese 14 oz Artichoke hearts; drained 1 ts Garlic salt Chop artichoke and combine with other ingredients. Place mixture in shallow baking pan and bake uncovered at 325 degrees for 30 minutes. Serve with crackers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (999, 'Appetizers', 'Hot Beef Spread', '1/2 c Onion; chopped 1 tb Butter 2 tb Dry white wine 8 oz Cream cheese; softened 1/2 c Mayonnaise 2 1/2 oz Dried beef; finely chopped 1/2 c Pecans; chopped Saute onion in butter in a skillet until tender. Stir in wine; simmer 2 minutes. Add cream cheese, sour cream, mayonnaise and beef; mix well. Spoon mixture into an 8-in. square baking dish; sprinkle with pecans. Bake at 350 deg. for 15 to 20 minutes. Serve with assorted crackers. Yield: 4 cups
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1000, 'Appetizers', 'Hot Brie with Toasted Almonds', '1 c Slivered Blanched Almonds 1 (8-in.) Wheel Brie Sesame Crackers (Optional) Sprinkle toasted almonds evenly over Brie. When ready to serve, place on wooden plank or board with handle and bake at 350?F until Brie begins to bulge around sides and is hot. Serve with sesame crackers, if desired. Created by: Sheila Ricci, Beverly Hills (C) 1992 The Los Angeles Times
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1001, 'Appetizers', 'Hot Cheese Dip', '7 oz Can minced clams, drained 1/4 c Green pepper, finely chopped 4 Scallions, finely chopped 2 dr Tabasco sauce 10 oz Sharp cheese spread Garlic salt, to taste. 1. Combine all ingredients in a deep, 1 1/2-quart, heat- resistant, non-metallic casserole. 2. Heat, uncovered, in Microwave Oven 5 minutes or until cheese melts. Stir at the end of each minute. 3. Serve very hot with crisp corn chips for dipping. Makes 1 1/2 cups.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1002, 'Appetizers', 'Hot Chicken Wings', '| Ingredients | | | 2 1/2 | pound | chicken wings | | | 1 | | oil for frying (optional) | | | 6 | oz | hot sauce, or tabasco | | | 1/2 | cup | butter, melted | | | | | |
Directions:
| Cut the chicken wings in two at the joints. In a large frying
pan or skillet; heat to 360F enough oil (or shortening) to
cover the chicken wings. Add the wings and fry until crisp,
about 12-15 minutes.
To bake, preheat the oven to 450F. Spread the chicken wings
out on a baking sheet in one layer and bake 45 minutes.
To make the sauce, combine the Hot Sauce or Tabasco and melted
butter and blend thoroughly. As soon as the chicken wings are
cooked, douse with the sauce, and serve immediately.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1003, 'Appetizers', 'Hot Clam Dip', '8 oz Cream cheese 1 cn Clams, minced (10.5 oz) 1 tb Lemon juice 2 tb Clam broth 1 tb Mustard, prepared 2 ts Worcestershire sauce 1/8 ts Garlic powder 1 ds Cayenne pepper Bring cheese to room temperature. Drain clams and reserve liquid. Combine cheese, lemon juice, clam broth and seasonings. Blend in clams. Heat before serving with Melba toast or onion rounds. Original recipe from The Gasparilla Cookbook (received in May cookbook swap from Gail), by Mrs. Charles J. Younger. Conversion by Rick Weissgerber. [GEnie D.WEISSGERBE]
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1004, 'Appetizers', 'Hot Crab Dip', '8 oz Cream cheese 1 pk Crabmeat 1 T Milk 2 T Onions chopped 1/2 t Horseradish 1/4 t Salt 1 x Pepper Mix all of the ingredients (not in a blender or food processor). Put in a baking dish and top with either sliced almonds or paprika. Bake in a 375F oven for 15 minutes. Serve with chips.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1005, 'Appetizers', 'Hot Crab Dip #1', '1 lb Crabmeat 8 oz Cream Cheese, Softened 1 md Onion, Finely Diced 2 ts Horseradish 1 tb Milk 2 tb Worcestershire Sauce (Opt.) Salt And Pepper Almonds, Sliced Mix all ingredients except Almonds with fork. Place in uncovered casserole dish and bake at 350?F until bubbly, 20 to 30 minutes. Sliced Almonds may be sprinkled on top before baking. Serve with crackers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1006, 'Appetizers', 'Hot Crab Dip #3', '8 oz Cream cheese 1 tb Milk 1/2 ts Horseradish Pepper 1 pk Crabmeat 2 tb Onions chopped 1/4 ts Salt Mix all of the ingredients (not in a blender or food processor). Put in a baking dish and top with either sliced almonds or paprika. Bake in a 375F oven for 15 minutes. Serve with chips.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1007, 'Appetizers', 'Hot Crab Dip From Joyce Kohl', '1/3 c Half & Half Cream 8 oz Cream cheese, softened 1 c Crab meat, flaked 2 ts Lemon juice 1 1/2 ts Worcestershire Salt Mix together all ingredients. Heat thoroughly. Keep warm in chafing dish. Serve with Ritz crackers. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes From the Kitchen of Joyce & Clem Kohl Kook-Net: THE IMPROV BBS Kook-Net Hub (602)991-4849
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1008, 'Appetizers', 'Hot Crab Fondue', '1 Jar sharp cheese (5 oz.) 1 Cream cheese (8 oz. package) 1/4 c White dry wine 1 cn Crab, drained and flaked 8 1/2 oz. size 1/2 ts Worcestershire sauce 1/4 ts Garlic salt 1/2 ts Cayenne pepper French bread, cut in cubes In top of double boiler, combine cheese until melted and smooth. Add remaining ingredients. Stir well. If thickens, add more wine. Should make about 2 1/2 cups.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1009, 'Appetizers', 'Hot Crab Meat Canapes', '6 1/2 oz Can crab meat 1/2 c Mayonnaise 1 t Lemon juice Few grains cayenne pepper Crackers or Melba toast Paprika 1. Rinse and drain crab meat and remove any ligament, cartilage or shell. Shred crab meat with a fork. 2. Combine crab meat, mayonnaise, lemon juice and cayenne pepper, to taste, in a bowl. Stir to blend. 3. Spread about 1 teaspoon of crab mixture on each cracker and sprinkle with paprika. 4. Arrange 24 canapes on a large, heat-resistant, non-metallic, serving platter. 5. Heat, uncovered, in Microwave Oven 3 to 3 1/2 minutes or until heated through. 6. Serve hot. Tip: If desired, 12 canapes may be heated at a time for 1 1/2 to 2 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1010, 'Appetizers', 'Hot Crabmeat Spread', '8 oz Cream cheese 1 cn Crabmeat 1 ds Worcestershire sauce 1 ds Lemon juice Soften cream cheese. Drain crabmeat and break into small pieces. Mix all ingredients together. Bake at 350 degrees (F) until cream cheese is \"goey\", about 20 to 25 minutes. Serve hot with crackers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1011, 'Appetizers', 'Hot Dill Pickles', '1 ga Cucumbers 1 1/2 tb Mustard seed 1 1/2 ts Alum 1 sm Onion 2 Cloves garlic 3 Hot peppers 1 Dill head 1 qt Vinegar 3 qt Water 1 c Salt Put first seven ingredients into jars. Bring last three ingredients to a boil together and then pour into previously prepared jars. Seal. Open in 3 to 4 weeks.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1012, 'Appetizers', 'Hot Dogs Ln Beer', '12 oz Beer or ale 1 lb Frankfurters Hot dog buns, warmed Sauerkraut, warmed 1. In a deep, 2 1/2-quart, heat-resistant, non-metallic casserole combine beer and frankfurters. 2. Heat, covered, in Microwave Oven 6 to 8 minutes or until heated through. 3. Serve on hot buns with warmed sauerkraut.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1013, 'Appetizers', 'Hot Gazpacho', '3 c Tomato juice or 3 c Vegetable juice cocktail 2 pk Instant beef broth or 2 Beef bouillon cubes,crumbled 2 md Ripe tomatoes, -peeled and chopped 1/4 c Chopped green pepper 1/4 c Chopped onion 1/4 c Wine vinegar or cider vinegr 2 T Olive oil 1 t Salt 1 t Worcestershire sauce dr (few) Tabasco sauce,to taste 1 Clove garlic, -peeled and crushed Flavored croutons Chopped tomato Chopped cucumber Chopped onion Chopped green pepper 1. Place tomato juice in a non-metallic soup tureen or a deep. 2 1/2-quart, heat-resistant, non-metallic casserole and heat. un- covered, in Microwave Oven 6 minutes or until boiling. 2. Stir in bouillon cubes until dissolved. Add the 2 chopped tomatoes, the 1/4 cup green pepper, the 1/4 cup onion, vinegar, oil, salt, Worcestershire sauce, Tabasco sauce and garlic. 3. Heat, uncovered, in Microwave Oven 2 minutes. 4. Serve accompanied by croutons and chopped tomato, cucumber, onion and green pepper. 5. Serve either hot or cold.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1014, 'Appetizers', 'Hot German Potato Salad Ii', '6 md To 8 md potatoes, cooked -and peeled 8 sl Raw bacon, cooked & crumbled 1/3 c Olive oil or bacon fat 1/2 c Finely chopped onion 1/4 c Wine vinegar 2 tb Finely chopped green onion 1/4 c Chopped parsley 1. Slice potatoes into a large, heat-resistant, non-metallic bowl. 2. Add crumbled bacon. 3. Place oil or bacon fat in a medium-sized, heat-resistant, non- metallic bowl. 4. Add the 1/2 cup chopped onion and heat, uncovered, in Micro- wave Oven 5 minutes or until lightly browned. 5. Add vinegar and cook an additional 3 minutes. 6. Combine all ingredients with the potatoes; toss lightly. 7. Serve hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1015, 'Appetizers', 'Hot Olive Cheese Puffs', '1 c Cheddar cheese (sharp), -grated 3 T Butter, softened 1/2 c Flour 1/4 t Salt 1/2 t Paprika 25 Olives (approx) Blend cheese with butter. Add flour, salt, paprika. Mix well. Dry olives. Wrap a spoonful of dough around each and seal well. Bake at 400 degrees F. for 15 minutes. NOTES: * Delicious hot appetizers. Yield: Makes about 25 puffs. * You can freeze the unbaked cheese puffs on a cookie sheet and then store them in the freezer in a plastic bag. : Difficulty: easy. : Time: 30 minutes preparation, 15 minutes baking. : Precision: measure the ingredients. : Katherine Rives Albitz : Hewlett-Packard, Ft. Collins, Colorado, USA : hplabs!hpfcla!hpcnof!k_albitz : Copyright (C) 1986 USENET Community Trust
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1016, 'Appetizers', 'Hot Roquefort Canapes', '3 oz Package cream cheese 1/4 c Roquefort cheese, crumbled 1/4 c Finely chopped walnuts 1/4 t Dry mustard 1/2 t Worcestershire sauce Crackers or melba toast Chopped walnuts 1. Place cream cheese in a small, heat-resistant, non-metallic bowl and heat, uncovered, in Microwave Oven 30 seconds or until cheese is soft. 2. Add Roquefort cheese, chopped walnuts, mustard and Worcestershire sauce; stir to blend. 3. Spread cheese mixture on crackers. Arrange a maximum of 10 canapes on a large paper plate or heat-resistant, non-metallic serving platter lined with a paper or cloth napkin. 4. Heat, uncovered, in Microwave Oven 45 seconds to 1 minute or until cheese beggins to melt. 5. Top with a piece of walnut and serve hot. Variation: Blue cheese, sharp Cheddar cheese or any strong-flavored cheese may be substituted for the Roquefort cheese.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1017, 'Appetizers', 'Hot Rough Tomato Soup', '3 lg Ripe tomatoes 2 tb Ghee 1 lg Onion, coarsely chopped 1 sm Potato, cubed 3/4 c Tomato paste 7 1/2 c Vegetable stock 1 pn Thyme 2 sm Dried red chilies, chopped 6 ea Whole cloves 12 ea Peppercorns 3 ea Bay leaves Salt Skin the tomatoes & cut into chunks. Melt ghee in pot over medium-low heat & cook onion till it turns golden. Add the rest of the ingredients, adding enough salt to taste. Simmer for 45 minutes. Adapted from Ismail Merchant\'s \"Indian Cuisine\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1018, 'Appetizers', 'Hot Rye\'s', '1 c Grated Swiss cheese 1/4 c Chopped bacon 1/4 c Chopped green onion tops 4 1/2 oz Can chopped ripe olives 1 ts Worcestershire sauce 1 ts Mayonnaise 36 Slices cocktail rye bread Fry bacon and crumble. Stir together cheese, bacon, olives, green onion, worcestershire sauce, and mayonnaise until well blended. Add more mayonnaise if necessary to make spreading consistency. Spread on rye bread slices. Bake in oven at 350 until hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1019, 'Appetizers', 'Hot Wings', '48 Chicken wings -----------------------------------SAUCE----------------------------------- 1/4 lb Butter; 1 cube 12 oz Crystal hot sauce 2 oz Louisiana hot sauce 4 oz Tapatio hot sauce 2 oz Red Devil pepper sauce 2 oz Tabassco Disjoint wings and discard tips. Arrange in baking pan and bake in 375 degree oven for 1 hour, until done. Meanwhile combine butter, and sauces in sauce. Heat and stir until butter is melted. Keep warm. Remove wings from oven and dip in individually in sauce mixture. Place in serving dish. Pour remainder of sauce over the top. Left over sauce can be refrigerated and used again. Note: Choices of hot sauces may vary. Adjust amount to taste. Be sure to use the Crystal hot sauce and adjust the others. Above recipe is quite hot, but tasty!
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1020, 'Appetizers', 'Howard Karten\'s Salsa', '4 md Tomatoes Chopped scallions to taste 1/4 md Chopped red onion 10 Quartered black olives 1 tb Olive oil 2 ts Red wine vinegar Chopped red pepper Chopped green pepper 1 ts Salt 1 tb Ground cumin 1 ts Garlic 1 ts Oregano Ground red peppers to taste Cayenne pepper to taste 1. Skin tomatoes, remove seeds, chop the flesh moderately fine and put in a large saucepan. 2. Add remaining ingredients, mix thoroughly, refrigerate and serve. \"You can add any kinda vegetable you want to this.\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1021, 'Appetizers', 'Htipiti', 'Karen Mintzias 1/2 lb Feta 3 tb Oilve oil 1 md Italian pepper -- seeded & finely chopped 1 Pickled green pepper -- seeded and chopped 2 ts Oregano Pepper to taste 1/2 Lemon; strained juice only Black olive; for garnish Htipiti (pronounced h-tee-pee-TEE and translated as \"that which is beaten\") is the name Macedonians gave to this tart feta spread. The longer it is beaten, the more tart it will be. In medium-size bowl, mash feta with fork or potato masher and slowly add olive oil, chopped peppers, oregano, and black pepper. Pulverize mixture for about 10 minutes (less if using a food processor), pouring in lemon juice a little at a time, until feta is creamy. Cover and refrigerate at least 1 hour before serving. Yields about 1 cup. Source: The Food and Wine of Greece, by Diane Kochilas (St. Martin\'s Press) Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1022, 'Appetizers', 'Htipiti Tirosalata (Whipped Cheese Salad)', 'Tsouskes Oil for frying peppers 1 lb Feta cheese 3 tb Oil Tsouskes are hot spicy peppers. Of course the best is green long peppers which grow only in Macedonia are extremely hot and very tasty. You fry them in oil, you peel their skin and you chop them into very small pieces. How many it depends on how hot they are and how spicy you can eat. After, you cut about 1 pound of feta in to small pieces and you mix it with the peppers. Add about 3 table spoons of olive oil. Work all the ingredients with the fork until it becomes a paste. Be carefull: I said with fork. Not with food processor, not with goudhi. Just FORK. :) You are all set. Enjoy with bread or crackers as appetizer. From: Antonios Bouris
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1023, 'Appetizers', 'Hummous', '3 md Cloves garlic, sliced 1 lg Handful parsley 2 md Scallions, in 1\" pieces 3 c Cooked Chick peas 6 tb Tahini 6 tb Fresh lemon juice 1 ts Salt (to taste) ---------------------------OPTIONAL.. CAYENNE AND--------------------------- -------------------------------CUMIN TO TASTE------------------------------- 1. Place garlic, parsley, and scallions in a food processor or blender and mince. 2. Add chick peas, tahini, lemon juice, and salt, and puree to a thick paste.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1024, 'Appetizers', 'Hummus', '31 oz (2 cns) Chick Peas 1 x Liquid * 6 T Tahini ** 1/3 c Lemon Juice or To Taste 3 ea Large Cloves Garlic(or More) 1 x Salt & Fresh Ground Pepper ---------------------------------GARINISHES--------------------------------- 1 x Olive Oil 1 x Paprika 1 x Fresh Chopped Parsley * Liquid shoud be 1/4 of the liquid from 1 can of chick peas. ** Tahini is (seame seed paste) is available in Milddle Eastern Food Shops and many of the larger supermarkets featuring Ethnic Foods. ~------------------------------------------------------------------------- Combine all ingredients, except garinshes, in blender or food processor container. Blend to a smooth, creamy paste. Taste and add mor lemon juice or salt to suit your taste. It should be the creamy consistency of mashed potatoes. Thin with chick pea liquid or water if necessary. Scrape into an attractive bowl, Color olive oil with a bit of paprika. Drizzle oil over the surface in a decorative pattern and sprinkle with parsley. Serve with wedges of pita bread and raw vegetables.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1025, 'Appetizers', 'Hummus #1', '31 oz (2 cns) Chick Peas Liquid * 6 tb Tahini ** 1/3 c Lemon Juice or To Taste 3 Large Cloves Garlic(or More) Salt & Fresh Ground Pepper ---------------------------------GARINISHES--------------------------------- Olive Oil Paprika Fresh Chopped Parsley * Liquid shoud be 1/4 of the liquid from 1 can of chick peas. ** Tahini is (seame seed paste) is available in Milddle Eastern Food Shops and many of the larger supermarkets featuring Ethnic Foods. ~------------------------------------------------------------------------- Combine all ingredients, except garinshes, in blender or food processor container. Blend to a smooth, creamy paste. Taste and add mor lemon juice or salt to suit your taste. It should be the creamy consistency of mashed potatoes. Thin with chick pea liquid or water if necessary. Scrape into an attractive bowl, Color olive oil with a bit of paprika. Drizzle oil over the surface in a decorative pattern and sprinkle with parsley. Serve with wedges of pita bread and raw vegetables.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1026, 'Appetizers', 'Hummus #2', '1 tb Safflower Oil 2 tb Chopped Onion Clove garlic, minced 1/4 c Minced fresh parsley 1 ts Basil 1/4 ts Ground Coriander 1/4 ts Oregano 1/4 ts Black pepper 15 oz Can drained Chick Peas 3 tb Lemon juice 2 tb Toasted Sesame seeds 1 ds Cumin GARNISH: lemon wedges, cherry tomatoes, or fresh parsley sprigs (opt) In a small skillet, heat oil; saute onion and garlic until onion is softened. Add seasonings. Stir just long enough to soften parsley. In food processor, combine rinsed and drained chick peas and lemon juice; process until smooth. Stir in onion and herb mixture; stir in sesame seeds. Spoon into serving bowl. Top with garnish if desired. Makes 1 1/2 cups VARIATIONS: - substitute 15-oz can Great Northern beans for chick peas.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1027, 'Appetizers', 'Hummus Guacamole', '1 ea Ripe avocado, peeled 2 c Hummus bi tahini 1 ea Scallion, chopped 1 sm Tomato, chopped 1 tb Green chilies, chopped Olive oil Cilantro, chopped Pita Scoop avocado into a medium bowl. Mash & add hummus, blend thoroughly. Gently stir in the scallion, tomato & chilies. Check seasonings. Cover & refrigerate. Before serving, drizzle with olive oil & garnish with cilantro. Serve with pita wedges.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1028, 'Appetizers', 'Hummus Ii', '1 T Safflower Oil 2 T Chopped Onion 1 x Clove garlic, minced 1/4 c Minced fresh parsley 1 t Basil 1/4 t Ground Coriander 1/4 t Oregano 1/4 t Black pepper 15 oz Can drained Chick Peas 3 T Lemon juice 2 T Toasted Sesame seeds 1 ds Cumin GARNISH: lemon wedges, cherry tomatoes, or fresh parsley sprigs (opt) In a small skillet, heat oil; saute onion and garlic until onion is softened. Add seasonings. Stir just long enough to soften parsley. In food processor, combine rinsed and drained chick peas and lemon juice; process until smooth. Stir in onion and herb mixture; stir in sesame seeds. Spoon into serving bowl. Top with garnish if desired. Makes 1 1/2 cups VARIATIONS: - substitute 15-oz can Great Northern beans for chick peas. Use only 2 T lemon juice, since this is a moister bean. ~ replace chick peas with 1/2 lb firm tofu (1 cup) and 1/2 cup tahini; use only 1 T lemon juice and add 1 T soy sauce.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1029, 'Appetizers', 'Hummus Iii', '3 c Chick peas, cooked 1/4 c Water 1/4 c Lemon juice 4 ea Garlic cloves, chopped 1/2 ts Salt 3 tb Tahini 2 tb Fresh parsley, chopped 3 tb Olive oil Place all ingredients in a blender of food processor, and puree to a fine consistency, adding a little more liquid as necessary to make a smooth, light paste. Serve immediately with salad and pita bread.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1030, 'Appetizers', 'Hummus Me Tahini (Chick Pea Salad with Tahini)', '1 c Dried chick-peas 1/4 ts Baking soda 2 ts Tahini (or more) 1/3 c Water 1 Lemon (juice only) 1/4 c Olive oil 2 Garlic cloves 1/2 ts Ground coriander (optional) 1/2 ts Ground cumin (optional) Salt & freshly ground pepper Chopped fresh parsley Wash the chick-peas, then soak overnight with the baking soda in cold water to cover. The following day, drain and wash the chick-peas, then cover with fresh water. Bring to a boil, then lower the heat and simmer until tender, 1-1/2 to 2 hours. Drain and push through sieve or food mill, discarding the coarse fibers remaining in the sieve. Meanwhile, put the tahini in a small bowl and beat it with the 1/3 cup water until dissolved, using a whisk or fork. Beating briskly with the whisk, add the tahini mixture, a teaspoonful at a time, to the chick-peas, alternating with the lemon juice and olive oil. When all has been added, crush the garlic over the mixture and sprinkle with optional spices, salt, pepper, and 1 tablespoon chopped parsley. Beat for another minute, then taste for seasonings and chill overnight - if possible. Serve cold, sprinkled with additional chopped parsley. Makes about 2 cups. From: \"The Food of Greece\" by Vilma Liacouras Chantiles. Avenel Books, New York.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1031, 'Appetizers', 'Humus Me Tahini (Chick-Pea Salad with Tahini)', '1 c Dried chick-peas 1/4 ts Baking soda 2 ts Tahini (or more) 1/3 c Water 1 Lemon (juice only) 1/4 c Olive oil 2 Garlic cloves 1/2 ts Ground coriander (optional) 1/2 ts Ground cumin (optional) Salt & freshly ground pepper Chopped fresh parsley Wash the chick-peas, then soak overnight with the baking soda in cold water to cover. The following day, drain and wash the chick-peas, then cover with fresh water. Bring to a boil, then lower the heat and simmer until tender, 1-1/2 to 2 hours. Drain and push through sieve or food mill, discarding the coarse fibers remaining in the sieve. Meanwhile, put the tahini in a small bowl and beat it with the 1/3 cup water until dissolved, using a whisk or fork. Beating briskly with the whisk, add the tahini mixture, a teaspoonful at a time, to the chick-peas, alternating with the lemon juice and olive oil. When all has been added, crush the garlic over the mixture and sprinkle with optional spices, salt, pepper, and 1 tablespoon chopped parsley. Beat for another minute, then taste for seasonings and chill overnight - if possible. Serve cold, sprinkled with additional chopped parsley. Makes about 2 cups.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1032, 'Appetizers', 'Humus Tahini Dip', '3/4 c Chickpeas; soaked overnight -and drained 2 Garlic cloves; minced 1 t Salt 1/4 t Pepper 6 tb Tahini (sesame paste) 2 Lemons, juiced 1 tb Corn oil (or as needed) 1 tb Olive oil 1/4 t Paprika 1 tb Fresh parsley; chopped In a medium saucepan place the soaked chickpeas and cover them with water. Bring the water to a boil over high heat and vigorously cook the chickpeas for 10 minutes. Reduce the heat to low and simmer the chickpeas for 1« hours, or until they are tender (add more water if necessary). Drain the water from the chickpeas. Place them in a food processor (reserve 8 chickpeas for the garnish) and pur‚e them until they are very smooth. Add some water if necessary. In a medium bowl, place the pur‚ed chickpeas. Add the garlic, salt, pepper, tahini, and lemon juice. Mix the ingredients together so that they are well blended. Add the corn oil and mix it in well so that a smooth paste is formed. In a small serving bowl, place the humus. Smooth it down evenly with a knife. Pour the olive oil in the center. Sprinkle on the paprika and parsley. Garnish the dish with the reserved chickpeas. Makes 1¬ cups.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1033, 'Appetizers', 'Hunter\'s Buns', 'Cottage cheese and oil Pastry (1) 2 1/2 oz Currants (washed and well Drained) FOR BRUSHING: A little tinned milk knead the currants into the pstry and form it into a roll. Divide into 16 equal sized pieces: form these into round bun shapes, lay on a greased baking sheet and brush with the milk. OVEN: moderately hot BAKING TIME: about 20 minutes alterantively, the buns may be filled with jam. To do this, flatten the buns slightly and place 1/2 tsp. jam in the center of each. Gather the edges together over the jam and press well together. Turn them over, with the round side to the top and lay on a greased baking sheet.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1034, 'Appetizers', 'Hunters Stew', '4 ea Dried mushroom 1/4 c Water 2 lb Sauerkraut 1 ea Apple, peel, core, sliced 1 c 20 oz tomatoes 5 ea Peppercorns 1 ea Bay leaf 2 c Diced polish sausage 1 c Coarsely chopped bacon 1 ea Steamed potatoes Soak the mushrooms in 1/4 cup water for 2 hours. Bring to boil and simmer for 1/2 hour. Slice. Wash the sauerkraut and squeeze it. Add mushrooms and the liquid in which they were cooked. Add the apples, the tomatoes, peppercorns, and bay leaf. Cover and simmer for 1 hour and 15 minutes. Add the meat and the bacon, simmer 1 hour longer. It is best reheated. Served with steamed potatoes or rye bread.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1035, 'Appetizers', 'Impossible Cheddar and Broccoli Appetizers', '10 oz Frozen chopped broccoli* 8 oz Whole kernal corn; drained 1/4 c Onion; chopped 1/2 c Walnuts; coarsely chopped 1/2 c Milk 1/4 c Butter; melted 2 Eggs 1/2 c Bisquick 1/4 ts Garlic salt 1 c Cheddar cheese; shredded *Thaw and drain the broccoli. Heat oven to 375. Grease a 9x9x2\" pan. Mix broccoli, corn, onion and walnuts. Place in pan. Beat remaining ingred. except cheese until smooth, 15 sec. in blender on high, stopping blender frequently to scrape sides if necessary, or 1 min. with electric mixer on high. Pour evenly into pan. Bake until knife inserted in center comes out clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. cool 30 minutes. Cut into triangles or squares. Makes 30 appetizers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1036, 'Appetizers', 'Impossible Quiche Tarts', '3/4 c Sour cream 1/2 c Bisquick or baking mix 1/2 c Milk 2 Eggs 1/2 ts Worchestershire sauce 2/3 c Cheddar cheese;shredded 1/3 c Salami; chopped 2 tb Green onion; sliced These Impossible pies are made in muffin cups. Preheat oven to 400F. Grease 18 muffin cups, 2 1/2\" X 1 1/4\" inches. Beat sour cream, Bisquick, milk, eggs, and Worchestershire sauce till smooth, 15 seconds in blender or 1 minute with hand beater. Spoon about 2 Tbsp in each muffin cup. Mix remaining ingredients; sprinkle 1 tbsp over batter in each cup. Bake till knife inserted in centre comes out clean, 12 to 15 minutes. Loosen sides of tarts from pan; remove from pan. Remove any remaining appetizers. MAKES: 18 appetizers
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1037, 'Appetizers', 'Indian Chicken Balls', '1/2 lb Cream cheese 2 tb Mayonnaise 1 c Chopped cooked chicken 1 c Blanched almonds or pecans, -chopped 1 tb Chopped chutney 1/2 ts Salt 1 tb Curry powder 1/2 c Of grated coconut Beat together cream cheese and mayonnaise. Add chicken, almonds, chutney, salt and curry powder. Shape into walnut sized balls and roll in coconut. Chill. Makes 36 balls. Randy Rigg
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1038, 'Appetizers', 'Indian Gazpacho', '6 lg Tomatoes, blanched, skinned 1 lg Red onion 1 lg Green or red bell pepper 2 bn Radishes, trimmed 3 lg Carrots 3 lg Celery ribs 2 md Cucumbers, unpeeled 2 ea Hot green chilies, seeded 6 lg Garlic cloves, peeled 2 tb Olive oil 1/2 c Tomato paste 6 1/4 c Vegetable stock 1 3/4 c Dry red wine Salt Chop all vegetables & put in large bowl with the rest of the ingredients. Stir well. Blend in stages until there are no vegetable chunks left, but don\'t let the soup become too thin. Add salt to taste & chill before serving. Adapted from Ismail Merchant, \"Indian Cuisine\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1039, 'Appetizers', 'Indian Samosas Easier', '2 tb Oil, vegetable 1 Onion;finely chopped 1 tb Ginger root;fresh, chopped 1 Garlic clove; finely chopped 1 tb Curry powder 1 1/2 ts -salt 1/4 c -water 1 1/2 c Peas; frozen 4 Potatoes;cooked and diced 1/4 c Coriander; chopped fresh 24 Spring Roll wrappers or -Egg roll wrapper 1 Egg; lightly beaten -Vegetable oil for frying This recipe uses either spring roll wrapper or Egg roll wrappers to save time rahter the traditional pastry. They may be found in any Chinese store or in many groceries. These made be made ahead of time and frozen. Heat 2 Tbsp of oil in deep skillet. Add onions, ginger & garlic. Cook few minutes without browning. Add curry and salt. Cook 30 to 60 seconds. Add water, peas and potatoes. Heat mixture thoroughly; combine well. Add coriander but do not cook. Cool completely. Separate wrappers individually. If difficult to separate, unwrap package and cover with a damp cloth. After a few minutes, top wrapper can be removed. Place tablespoonful of filling on wrapper. Brush edges with egg and fold over filling into a triangular shape. Place on baking sheet lined with a clean tea towel. Separate second wrapper and repeat. Unused wrapper can be refrozen if wrapped well. Heat 1 inch of oil in deep skillet. Cook in batches few minutes on each side until golden and crisp. Drain on a rack or paper towels. Serve with chutney as a dip if you wish. MAKES: approx 24 Source: Marion Kane, The Toronto Star
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1040, 'Appetizers', 'Indian Summer Tomato Salad', '4 lg Tomatoes, sliced 1 tb Lime juice 2 tb Extra-virgin olive oil 1/4 ts Cumin seeds 1/4 ts Fennel seeds 1 ea Dried hot chili pod 2 tb Cilantro, chopped Salt & pepper Arrange tomato slices on a platter. Sprinkle with lime juice. Warm oil in a small pot over moderate heat. Add cumin, fennel & chili pod, cook for 30 seconds. Remove from heat, discard pod & cool. Whisk in the cilantro; spoon seasoned oil over tomatoes. Season with salt & pepper & serve. If it sits, the flavour will intensify. Yamuna Devi, \"Yamuna\'s Table\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1041, 'Appetizers', 'Individual Party Pizzas', '8 oz Fresh Italian sausage 1 T Olive oil 1 md Onion, chopped 1 Garlic clove, minced 1 cn Plum or whole tomatoes, -broken up (16 oz) 1 t Dried basil leaves, crushed 1 t Dried oregano leaves, -crushed 1/2 t Salt 1/2 t Dried rosemary leaves, -crushed 4 oz Pepperoni, thinly sliced 1 sm Green or red bell pepper, -cut into 1/2\" pieces 1 sm Onion, coarsely chopped 1/4 lb Fresh mushrooms, sliced 1 cn Sliced ripe olives, drained 1 cn Marinated, quartered -artichoke hearts, drained -and halved (6 oz) Crushed dried red pepper 3 c Shredded mozzarella cheese 1/4 c Grated Parmesan cheese -----------------------------PIZZA CRUST DOUGH----------------------------- 3 c Flour, divided 1 pk Fast-rising dry yeast 1 t Sugar 1/2 t Salt 1 c Warm water (105\'F.-115\'F.) 2 T Olive oil Cornmeal Prepare Pizza Crust Dough. Remove and discard casing from sausage. Heat small skillet over medium heat until hot. Crumble sausage into skillet. Cook, stirring to separate meat, until no pink remains. Pour off drippings; set aside. Heat oil in medium skillet over medium-high heat. Add medium onion and garlic; cook and stir until onion is soft. Add tomatoes, basil, oregano, salt and rosemary. Reduce heat to low; simmer, uncovered, 30 minutes, stirring occasionally. Cool. Preheat oven to 425\'F. Spread an equal amount of sauce over each prebaked crust. Divide sausage and 1/2 of pepperoni over crusts. Place green pepper, small onion, mushrooms, olives, artichoke hearts and crushed red pepper evenly over crusts as desired. Top with remaining pepperoni and cheeses. Place pizzas on baking sheets; bake 12-14 minutes or until heated through. PIZZA CRUST DOUGH: Combine 2 1/2 cups flour, yeast, sugar and salt in large bowl. Add water and oil; beat with electric mixer at low speed 1 minute. Beat at high speed 3 minutes. Stir in enough of remaining 1/2 cup flour to form soft dough. Turn out onto lightly floured surface. Knead 8-10 minutes or until dough is elastic. Place in lightly greased bowl; turn to coat. Cover; let rise in warm place until double in bulk, about 45 minutes. Punch down dough; divide into six pieces. Cover; let rest 10 minutes. Roll each piece of dough into a 7\" circle; prick several times with fork. Cover; let rest 10 minutes. Preheat oven to 425\'F. Generously grease two baking sheets; sprinkle with cornmeal. Place pizzas on baking sheet; bake 8-9 minutes or until golden brown. Cool on wire racks. Makes 6 7\" crusts. Favorite recipe from NATIONAL LIVE STOCK AND MEAT BOARD.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1042, 'Appetizers', 'Insalata Verde E Rossa (Red & Green Salad)', '1 lb Dandelion greens 1 lg Bunch watercress 12 lg Red radishes Salt 6 tb Olive oil 2 tb Red wine vinegar Salt & pepper Rinse the dandelion leaves & watercress. Wash the radishes & remove the stems, leaves & roots. Quarter, or if especially large, cut into eighths. Put dandelion leaves & radishes in a bowl, cover with cold water, add salt & leave for 1 hour. Shortly before serving, drain & dry them & place in a serving bowl. Add the watercress. Beat together the olive oil & red wine vinegar. Pour over the salad & toss well.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1043, 'Appetizers', 'Island Teriyaki', '1/2 c Soy sauce 1/4 c Salad oil 2 T Molasses 2 T Ground ginger 1 x -- or -- 2 t Grated gingerroot 2 t Dry mustard 6 ea Cloves garlic, minced 1 1/2 lb 1/4-inch-thick round steak 3/4 t Instant meat tenderizer Combine first 6 ingredients. Cut meat across grain in strips 1 inch wide. Use tenderizer according to label directions. Add meat to soy mixture, stirring to coat; let stand 15 minutes at room temperature. Lace strips accordion-style on skewers. Broil 5 inches from heat 5 to 7 minutes or till cooked rare to medium-rare, turning frequently and basting with soy marinade (or cook and baste over charcoal). Serve hot as an appetizer. Note: If you plan to marinate longer than 15 minutes, don\'t use tenderizer.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1044, 'Appetizers', 'Italian Marinated Mushrooms', '1 lb Fresh mushrooms 1/4 c Lemon juice 1/2 c Olive oil (vegetable oil may -be substituted) 2 Green onions with tops, -thinly sliced 1/4 c Chopped fresh parsley 1 Clove garlic, finely chopped 3/4 ts Salt 1/4 ts Freshly ground pepper In propitiation, may I offer Italian Marinated Mushrooms (not too original, I\'m still fighting off the cobbies to locate Grandma\'s secret kitchen diary): Paprika Parsley sprigs Bread sticks (optional) Cut mushrooms into 1/8-inch slices. Mix mushroom slices and lemon juice in large bowl (glass or plastic). Stir in oil, onions, 1/4 cup parsley, the garlic, slat, and pepper. Toss; cover and refrigerate at least 3 hours, stirring occasionally. Just before serving, remove from mixing bowl to serving bowl, using slotted spoon. Sprinkle with paprika. Garnish with parsley sprigs. Serve with long, thin bread sticks if desired.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1045, 'Appetizers', 'Italian Sausage In Tomato Sauce', '2 lb Italian Sausage 2 T Olive oil 2 c Tomato sauce 1 t Oregano 1 c Chablis wine 1 lb Mushrooms, fresh and sliced Saute Italian sausage for a few minutes in olive oil - just long enough to seal it or firm it up. Remove sausage and let cool. Cut into bite-size pieces. Mix the rest of the ingredients in the skillet. Bring to a boil. Add sausage and cook for 1 hour on low heat. Serve as a hot appetizer. You may wish to be cautious with the wine at first. Some may find 1 cup too much. From Justin Wilson\'s Outdoor Cooking With Inside Help.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1046, 'Appetizers', 'Italian Style Eggplant & Pepper Salad', '1 lg Eggplant 2 lg Bell peppers, red or green 2 lg Celery stalks Olive oil for sauteeing 2 ea Garlic cloves, minced 1/4 c Olive oil 1/4 c Red wine vinegar 1 ts Oregano Salt & pepper 1/4 c Black olives, chopped Preheat oven to 400F. Place whole eggplant, unpeeled, on a rack in oven. Wrap the two peppers & celery stalks individually in aluminum foil & place them on rack as well. Bake for 30 minutes. Remove peppers & celery & let cool. Bake eggplant for another 15 minutes. It should be very tender & have collapsed. When vegetables are cool enough to handle, peel eggplant, cut into several pieces & drain in a colnder for 20 minutes. Squeeze out some of the excess moisture. Chop peppers, removing stems & seeds. Leave in large pieces. Chop celery into 1/2\" pieces. Dice eggplant & combnie with peppers & celery in a large bowl. Heat a few drops of olive oil in a skillet & saute the garlic till golden. Add to hte bowl. Add remaining ingredients & mix thoroughly. Cover & let stand for 1 hour at room temperature before serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1047, 'Appetizers', 'Italian Style Zucchini', '6 lg Zucchini 1/4 c Water 3 T Butter or margarine 3 T Olive oil 2 t Salt 2 t Chopped parsley 1/2 t Dried basil leaves 1/2 t Dried oregano leaves 1. Wash zucchini but do not peel. Cut zucchini into 1/4-inch slices. Place zucchini and water in a deep, 1 1/2-quart, heat- resistant, non-metallic casserole. Heat, covered, in Microwave Oven 7 minutes or until zucchini is crisp-tender. 2. Drain water. Add butter or margarine and olive oil to zucchini, Heat, uncovered, in Microwave Oven 1 minute. 3. Add remaining ingredients and toss gently to combine. Heat, uncovered, 2 to 3 minutes in Microwave Oven until zucchini has reached desired degree of doneness.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1048, 'Appetizers', 'Italian Tomato Sauce', '2 tb Olive oil 1 md Onion, finely chopped 1 Clove garlic, -peeled and crushed 15 oz Can tomato sauce 1/2 ts Dried sweet basil leaves 1 ts Sugar 1/2 ts Dried oregano leaves 1 ts Salt 1/4 ts Pepper 1. Place olive oil, onion and garlic in a deep, 1 1/2-quart heat- resistant, non-metallic casserole. Heat, uncovered, in Microwave Oven 3 minutes or until onion is tender; stir occasionally. 2. Add remaining ingredients and stir to combine. 3. Heat, covered, in Microwave Oven 5 to 7 minutes or until sauce bubbles. Makes 2 1/2 cups
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1049, 'Appetizers', 'Jaja Zawijane W Szynce (Ham & Egg Wraps)', '3 ea Eggs; hard-cooked 12 sl Ham; 5\" x 1\" sm Onions, pickled; or -red sweet pepper slices, -chives or anchovies Peel and quarter eggs. Wrap a ham slice around each egg quarter, leaving egg ends showing. Secure ham with a wood pick. Garnish with onions, pepper slices, chives or anchovies.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1050, 'Appetizers', 'Jalapeno & Red Pepper Corn Sticks', 'Vegetable oil 1 c Blue cornmeal** 1 c All-purpose flour 1/2 ts Salt 1 ts Sugar 1 tb Baking powder 2 Eggs 1 c Milk 1 Jalapeno pepper; deveined & Seeded; chopped 1 Medium red bell pepper; Deveined, seeded, chopped 2 tb Melted butter **Blue cornmeal is available in Mexican specialty stores and the ethnic department of major supermarkets. Blue cornmeal originated in Santa Fe, New Mexico, where the dark exotic corn is a staple. Blue cornmeal is coarser, heavier, and nuttier tasting than yellow cornmeal. One may be substituted for the other quite easily. Using a cast-iron corn or muffin pan produces a delicious crunchy crust. The chile adds bite, while the sweet, mild bell pepper adds color. Preheat oven to 425F. Liberally grease a corn stick pan with the vegetable oil. In a large bowl, combine the cornmeal, flour, salt, sugar, and baking powder. In a small separate bowl, beat the eggs with the milk. Make a well in the dry ingredients and add the wet ingredients all at once. Stir just to combine, the batter will be lumpy. Gently fold in the peppers and butter. Fill the molds almost to the top with the batter and bake 20 minutes. Serve warm with lots of butter.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1051, 'Appetizers', 'Jalapeno Breadsticks', '1 tb Unsalted butter 1/2 md Onion; chopped medium fine Cornmeal 2 ts Active dry yeast 1/4 c Warm water 1 1/2 ts Sugar 1 1/2 ts Salt 6 Jalapeno chiles - (fresh or canned) - seeded, and chopped 1 c Buttermilk 3 1/2 c Bread flour Saute onion in butter over medium heat until lightly browned. Remove from heat and set aside. Lightly grease three large baking sheets and sprinkle them with cornmeal. Sprinkle yeast over warm water in a mixing bowl. Let stand until yeast is dissolved, then stir in sugar, salt, chopped jalapenos, sauteed onion, buttermilk and 2 cups of the flour. Beat mixture well. Stir in enough of the remaining flour to make dough easy to handle. Turn dough out onto a lightly floured surface; knead about 5 minutes. Place in a large greased bowl, cover, and let rise in a warm place until double, about 1-1/2 to 2 hours. Punch down dough and divide into 4 equal parts. On a floured surface, roll out one part dough to form an 8\" x 8\" square. Using a knife or pizza cutter, cut the square into 8 equal strips. Place the strips onto prepared baking sheet. Repeat with remaining portions of dough. Let rise uncovered (1 hour or more for light, airy breadsticks; 30 minutes for a denser, chewier texture). Bake in a preheated 400?F oven for 10 to 12 minutes, or until golden brown.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1052, 'Appetizers', 'Jalapenos Stuffed with Chorizo and Cream Chee', '1 tb Vegetable oil 1 tb Finely minced onion 1 Clove garlic, finely minced 3 oz Chorizo (Mexican sausage) 2 oz Cream cheese, softened 1 tb Sour cream Salt to taste 12 Jalapenos, seeded, halved -and deribbed Heat oil in a skillet and saute onion and garlic over medium heat 2-3 minutes, until transparent. Add chorizo and cook 5 minutes, breaking up meat with a fork as it cooks. When fully cooked, remove skillet from heat and cool slightly, then stir in cheese and spor cream, season with salt and spoon intp jalapenos; serve. Source: Houston Chronicle
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1053, 'Appetizers', 'Jalapenos Stuffed with Chorizo and Cream Cheese', '1 tb Vegetable oil 1 tb Finely minced onion 1 Clove garlic, finely minced 3 oz Chorizo (Mexican sausage) 2 oz Cream cheese, softened 1 tb Sour cream Salt to taste 12 Jalapenos, seeded, halved -and deribbed Heat oil in a skillet and saute onion and garlic over medium heat 2-3 minutes, until transparent. Add chorizo and cook 5 minutes, breaking up meat with a fork as it cooks. When fully cooked, remove skillet from heat and cool slightly, then stir in cheese and spor cream, season with salt and spoon intp jalapenos; serve. Source: Houston Chronicle
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1054, 'Appetizers', 'Jalepeno Cheese Crackers', '3 oz Cheddar cheese; 1/2\" cubes -about 1/2 cup 1 tb Jalepeno pepper -seeded & minced or to taste 1/3 c Butter; cold, -cut in 1/2\" cubes 3/4 c Flour; all purpose 1/4 c Cornmeal 1/2 ts Salt 1/4 ts Chili powder 1/4 ts Mustard; dry 4 tb -Water; ice Preheat oven to 400F. Process cheese and jalepeno in food processor till chopped in 1/4\" pieces. Add butter, pulse on and off till size of small peas. Stir flour with cornmeal, salt, chili powder and mustard in small bowl till blended. Add to mixture in processor, pulse on and off just till blended. Sprinkle water evenly over mixture in processor. Pulse on and off just till dough begins to form into a ball. Shape dough into 8\" disk. Wrap in plastic wrap; refrigerate till firm enough to roll, about 30 minutes. On floured surface, roll dough to 1/4\" thickness. Cut in 2\" rounds with cookie cutter or wine glass. Transfer to ungreased baking sheet. Prick each cracker once with fork. Bake in preheated oven for 10 to 12 minutes or till crisp. Transfer to rack to cool. Store in airtight container. Makes 50 crackers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1055, 'Appetizers', 'Jamaican Chicken Wings', '-Waldine Van Geffen VGHC42A 72 Chicken drummettes MARINADE 2 Scotch Bonnet peppers or 4 Jalapenos; seeded 3 bn Green onions 1 c Red wine vinegar 1 c Olive oil 1/2 c Soy sauce 1/2 c Dark rum 1/4 c Brown sugar 1 tb Fresh thyme 1 ts Each ground cloves, nutmeg, -allspice and cinnamon Blend all marinade ingredients in a blender. Marinate chicken wings overnight. Use gallon plastic bags. Cook wings in a 350~ oven for 30 to 40 minutes. Baste frequently. Source: Times-Picayune
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1056, 'Appetizers', 'Jamaican Hot Wings', '1 lb Butter 8 oz Jamaican Jerk Spice 1/2 oz Tabasco Sauce 8 oz Tomato Juice 8 oz Unbleached Flour 5 lb Chicken Wings; Or Drumettes, -Fresh Not Frozen Oil For Frying NOTE: Jamaican jerk spice may be found in specialty food stores. Melt the butter in a 2-quart sauce pot over low heat. Add the jerk spice, Tabasco sauce, and tomato juice. Blend well and set aside. Rinse the wings under cold running water and pat dry with paper towels. Dust the wing with the flour and deep fry in a heavy pot or skillet in about 2-inches of hot oil until done. Place the cooked wings in the sauce mixture and allow to marinate just a few minutes. Drain off any excess liquid. Serve immediately. Makes 40 to 50 Wings
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1057, 'Appetizers', 'Jamaican Jerk Chicken Wings', '-----for the marinade----- 1 Onion; chopped 2/3 c Scallions; chopped 2 Garlic cloves 1/2 ts Thyme; crumbled 1 1/2 ts Salt 1 1/2 ts Ground allspice 1/4 ts Nutmeg; grated 1/2 ts Cinnamon 1/4 c Jalapeno pepper; minced 1 ts Black pepper 6 dr Tabasco sauce 2 tb Soy sauce 1/4 c Vegetable oil -----add to marinade----- 18 Chicken wings; trimmed Marinade: In a food processor or blender, puree all ingredients except for the wings. In a large shallow dish arrange the wings in one layer and spoon the marinade over them, rubbing it in (use rubber gloves). Let them marinate, covered & chilled, turning them once, at least 1 hour, or preferably, overnight. Arrange the wings in one layer on an oiled rack set over a foil-lined roasting pan, spoon the marinade over them & bake in the upper third of a preheated 450F oven, 30-35 minutes, or until they are cooked through.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1058, 'Appetizers', 'Jamaican Meat Patties', '2 tb Oilve oil 1 Onion;finely chopped 3 Garlic cloves;finely chopped 1 lb Ground beef; lean 1 tb Curry powder 1 ts -salt 1/2 ts -freshly ground black pepper 1/2 c Bread crumbs, dry 1/2 c Chicken stock ;or water 2 Green onions;finely chopped -----------------------------------PASTRY----------------------------------- 2 c Flour;all purpose 1/2 ts Tumeric 1/4 ts -salt 2/3 c Shortening or Butter;cold, -diced 1/4 c -ice water or more if -necessary 1 Egg; lightly beaten Heat oil in large heavy skillet. Add onions and garlic. Cook, stirring till onion wilts. Add ground meat. Cook, stirring until meat is browned and combined with onions. Sprinkle with curry, salt and pepper. Cook about 5 minutes. Stir in breadcrumbs and stock or water. Cook, stirring often, about 20 minutes. Mixture should be thick but not dry. Stirin green onions. Make pastry by combining flour with tumeric and salt. Cut in butter or shortening until in tiny bites. Add water; gather into a ball. Roll out to about 1/4\" thivkness and cut into 4\" circles. Gather remaining dough together and lightly cut out again. Place about 1 Tbsp filling on each circle. Brush edges with lightly beaten egg, fold over and seal. Preheat oven to 400F. Place patties on cookie sheets lined with aluminium foil. Brush lightly with remaining lightly beaten egg. Bake 25 to 30 till browned. MAKES: Approx 30 Patties These can be made ahead and frozen. SOURCE: Marion Kane, The Toronto Star
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1059, 'Appetizers', 'Jamaican Patties', '-----------------------------------DOUGH----------------------------------- 2 c All-purpose flour 1 1/2 ts Baking powder 1 ts Curry powder 1/2 ts Tumeric 1/2 ts Salt 2/3 c Shortening 1/4 c Butter or margarine 1/3 c (approx) ice water ----------------------------------FILLING---------------------------------- 2 ts Vegetable oil 1 sm Onion, chopped 3 Green onions 2 Cloves, garlic, minced 1/4 ts Cayenne pepper 1 lb Ground beef 1 tb Curry powder 1 ts Dried thyme 1/2 ts Tumeric 1/4 ts Salt 1/4 ts Pepper 1 c Water 1/2 c Fresh bread crumbs DOUGH: In large bowl, stir together flour, baking soda, curry powder, tumeric, and salt. Cut in shortening and butter until crumbly. Drizzle in water, stirring with fork and adding up to 2 tb more water if necessary, to make a soft dough. Form into a ball and flatten to a disc. Wrap and chill for 1 hour.*(Can be refrigerated for up to 5 days or frozen for up to 3 weeks.)* FILLING: In skillet, heat oil over medium-high heat; cook onion, green onions, garlic and cayenne pepper for 3 minutes or until softened. Remove with slotted spoon and set aside. Over high heat, saute beef for 5 minutes or until no longer pink; drain off fat. Return onion mixture to pan along with curry powder, thyme, tumeric, salt and pepper; cook for 3 minutes over medium heat. Pour in water; bring to a boil. Add crumbs; simmer for 3 minutes or until slightly thickened but still juicy. Let cool. *(Can be covered and refrigerated for up to 1 day.)* Divide dough into 16 pieces. On floured pastry cloth and using stockinette-covered rolling pin, roll out each piece into 5-inch circle. Brush edges of top half with water; place 2 heaping tbsp of filling in the centre. Fold in half, pressing edges togther with fork to seal. Prick twice; place on ungreased baking sheet. *(Patties can be covered and refrigerated for up to 1 day.)* Bake in 375 F oven for about 20 minutes or until crisp and golden. Source: Canadian Living Magazine Feb/93 From the collection of K. Deck
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1060, 'Appetizers', 'James\' World\'s Hottest Wings!', '| Ingredients | | | 2 | pound | chicken wings, cut up, buffalo style | | | 6 | each | chili peppers, sorano whole | | | 6 | each | chili peppers, red whole | | | 10 | each | jalapeno peppers, whole | | | 2 | cup | white wine | | | 1 | each | tabasco sauce, bottle | | | 1/2 | each | worcestershire sauce, bottle | | | 10 | tablespoon | cayenne pepper | | | 10 | tablespoon | hot sauce, durkee red-hot sauce | | | 1 | tablespoon | salt | | | 3 | tablespoon | pepper | | | 1/2 | cup | vinegar | | | 1 | each | fire extinguisher, (Optional!) Don\'t attempt to eat with an ulcer. | | | | | |
Directions:
| In a blender, carefully puree the peppers, wine, vinegar and all spices. Caution, the fumes are deadly and wear rubber gloves or your fingers will burn! Put the puree into a bowl and marinate the wings in the bowl in the fridge for 5 days. After 5 days, carefully remove the wings and broil them until cooked. Usually approx 15 mins (+/- 5 mins).
Take the marinade, put it on the stove, add 1/4 cup sugar and heat to a boil. reduce until thick. Pour over wings and re-broil for about 5 more minutes, serve with soda water for maximum heat effect but keep plenty of ice water handy.
James Farrow
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1061, 'Appetizers', 'Jane Gol\'s Hummus', '2 c 16 oz Canned chick peas 3 tb Tahini paste 1 cl Garlic, minced 2 Lemons, juiced Salt to taste Olive oil Combine all of the ingredients except the olive oil in a food processor or blender. Add 1/2 cup water. Process to a thick puree. Transfer to a bowl and cover with a thin film of olive oil to keep the hummus from crusting. Refrigerate until ready to use. Makes: 2 cups
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1062, 'Appetizers', 'Japanese Gyoza Pot Stickers', '1 1/2 c Cabbage 3 To 4 green onions chopped 3 Dried mushrooms soaked in -warm water 15 minutes -drained and chopped 2 ts Ginger root grated 1/2 lb Ground beef 1 tb Cooking wine 1 tb Kikkoman soy sauce 1 tb Sesame oil 1/4 ts Black pepper Gyoza wrappers Salad oil -----------------------------------SAUCE----------------------------------- Kkikkoman soy sauce Chili sesame oil, which is - very very hot Chop cabbage fine, place in colander and pour boiling water over the cabbage. Cool to touch, then squeeze cabbage well to get the water out. In a bowl mix cabbage, chopped green onions, chopped mushrooms and grated ginger. Mix ground beef, wine, soy sauce, sesame oil and black pepper together with vegetables; mix well. Place a small amount of filling (about 1 teaspoon) in center of gyoza wrapping and fold in half. Pleat edge to seal. If edges won\'t stick together, dampen the inside edge with a little water, then pleat. Put 2 tablespoon salad oil in heated skillet (on medium heat). Place gyozas in skillet, close together and fry until golden brown. Then, at edge of pan, pour in a little water, up to 1/4 of the depth of the pot-stickers. Cover, turn heat to low and simmer until water is gone. Serve with dipping sauce as appetizer, or with hot rice as entree. ^^^^^^^^^^^^^^^^^^^^^^^^^^ no way Jos‚! SAUCE:Mix soy sauce with chili sesame oil. Use a proportion of 10 parts soy sauce to 1 part oil; if you use a 5 to 1 proportion it may be a little hot for most people. The authentic sauce is a 2 to 1 proportion.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1063, 'Appetizers', 'Jerk Chicken Wings', '1 c Soy sauce 1/2 c Red wine vinegar 1/2 c Vegetable oil 1 ea Medium onion, diced 1/4 c Fresh thyme leaves or 1 Tbs 2 tb Fresh ginger, minced 1/4 c Brown sugar 2 ts Ground nutmeg 2 ts Ground cloves 2 ts Ground allspice 12 ea Chicken wings 6-8 ea green onions, chopped 2-4 ea Scotch Bonnet (habanero) or 3-6 ea jalapeno peppers, seeded & minced In a food processor fitted with a steel blade, combine all the ingredients except the chicken wings. Process for 10 to 15 seconds at high speed. Pour the marinade into a bowl and add the wings. Refrigerate for 4 to 6 hours, stirring after 3 hours. Preheat the oven to 375 F. Remove the wings from the marinade and place them on a rack on a baking sheet. Bake until they are browned, 15 to 20 minutes. Arrange the chicken wings on leaf lettuce and serve immediately with cold beverages. Nutritional Info: Serving: 1 wing 225 calories, 12 grams protein, 10 grams carbohydrate 16 gram fat, 1408 mg sodium, 29 mg cholesterol. Source: \'A Penchant For Chili Peppers\' by Jay Soloman in \"Restaurants USA\" January 1992
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1064, 'Appetizers', 'Jerusalem Artichoke with Mushrooms and Thyme', '2 lb Jerusalem artichokes 1 oz Butter 5 ts Olive oil; divided use 1 Onion, chopped 1 c White wine 1 Bay leaf 1 1/2 lb Fresh mushrooms 4 Garlic cloves, minced 1 sm Lemon 1 1/2 ts Fresh thyme, chopped Salt and pepper Peel and halve the jerusalem artichokes. In a large pan, heat butter and 2 tablespoons olive oil. Add the onion and fry 2 minutes. Add jerusalem artichokes, white wine, bay leaf and water to cover. Bring to boil, and cook on low heat until the jerusalem artichokes soften, about 1 hour. Meanwhile, thinly slice a small lemon (don\'t peel). Add the mushrooms to the pan, then the thyme, lemon slices and 3 tablespoons olive oil, and cook another 20 minutes. Serve warm.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1065, 'Appetizers', 'Jewish Caponata', '3 lb Eggplant 1 tb -salt 1/4 ts -pepper 3/4 c Olive oil 2 Celery stalks;diced 1 Onion;large, diced 3 Peppers, green,red & yellow -cored & diced 1 Garlic clove-sliced 1 Carrot;large, peeled & -diced 2 ts Flour 2 lb Tomatoes; ripe, peeled* and -cut up 1 c Green olives; pitted, -coarsely chopped 2 tb Wine vinegar 1 ts Sugar 3 Basil leaves;fresh ;-OR 1 ts -dried Basil 1 tb Parsley, Italian;fresh -chopped 2 tb Capers; drained Caponata Ebraica * to peel tomatoes, drop them first into boiling water for about 1 minute, then in cool water and the peel will come off immediately. according to the author, \"It\'s hard to believe, -for example, that eggplant and fiocchio (fennel), the quintessence of Italian cooking, were originally only used by Jews.\" She quotes Pellegrino Artusi in the cookbook _Scienza e L\'Arte di Mangiar Bene_ published in 1910 that forty year earlier (1870s) that eggplants and fennel rarely appeared in Florentine markets as they were considered to be Jewish food only. Peel and dice eggplant. Season with salt & pepper and set aside in colander to drain off liquid. Heat the oil in a large skillet; add celery, onion, peppers, garlic and carrot and cook, uncovered, over moderately high heat, stirring occasionally, 10 to 12 minutes. Transfer vegetables to shallow baking dish, but retain the oil. Add eggplant to oil in skillet and sprinkle with flour. Fry, stirring, over moderate heat, until lightly golden. Add to baking dish with vegetables. Add tomatoes, green olives, vinegar, sugar, basil and parlsey and place in 350F oven for 1/2 hour. Remove from oven; mix well, taste for seasonings and add salt and pepper if necessary. Add capers, stir and place in oven for a couple of minutes longer. Serve hot as a side dish or cold as an appetizer. SERVES: 6 as side dish or 12 as an appetizer
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1066, 'Appetizers', 'Jo Parodi\'s Bagna Caulda', '--------------------------------BAGNA CAULDA-------------------------------- 2 c Oil, Olive 1/2 c Butter 3 Garlic cloves; crushed 2 cn Anchovy fillets --------------------------------FOR DIPPING-------------------------------- Cucumbers; peeled, -cut in half, then quartered Fennel -cut in slender wedges Mushrooms Celery; cut in 2 inch pieces Bread, French - cut in 3 inch cubes Heat together the olive oil, butter and garlic. Add the anchovy fillets and simmer for one hour. Keep warm over low heat or a hot plate, as each guest dunks vegetables in the hot dip, and don\'t forget the French bread.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1067, 'Appetizers', 'Jo Parodi\'s Mushroom & Artichoke Salad', '1 lb Mushrooms 2 pk Artichoke hearts 1/2 c Olive oil 3/4 c Tarragon vinegar 1 ts Salt 1/2 ts Pepper 1 tb Sugar 1 Garlic clove, minced Romaine lettuce -=OR=- Curly endive Cook frozen artichoke hearts according to package directions; drain. Bring oil, vinegar, salt, pepper, sugar and garlic to boil. After cooling about 5 minutes, pour over mushrooms and artichoke hearts. Cover and marinate in the refrigerator about 24 hours. Drain and serve on a bed of whatever greens you prefer. Jo Parodi, \"Ciao Lets Eat\" Posted by Dorothy Hair
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1068, 'Appetizers', 'Julie\'s Molded Crab and Cracker Dip', '10 1/2 oz Cream of celery soup (1 can) 8 oz Cream cheese (1 package) 1 Unflavored gelatin envelope 2 tb Water 3 bn Green onions, chopped fine 2 c Celery, diced finely 16 oz Frozen crab meat, thawed - (1 package) 3/4 c Mayonnaise Combine in saucepan soup and cream cheese. Heat on low setting until hot. Soften gelatin in water; add soup mixture, blending well. Stir in onions, celery and crab meat. Remove from heat; add mayonnaise. Pour into mold and refrigerate overnight or until set. Serve with crackers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1069, 'Appetizers', 'Justin Wilson\'s Crawfish Or Shrimp Cocktail', '1/2 c Heinz chili sauce 1/2 c Catsup 1/2 c Horseradish 1 tb Lea & Perrins Worcestershire 1/2 ts Salt 1 tb Lemon or lime juice 1/2 c Parsley, chopped fine Louisiana hot sauce Boiled crawfish or shrimp Combine all ingredients to make sauce. Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce. Justin Wilson\'s \"Gourmet and Gourmand Cookbook\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1070, 'Appetizers', 'Kalamarakia (Greek Squid)', '1 lb Squid, about 2\" long 1 Flour for coating 1 Salt 1/2 c Olive oil 1/4 c Sauterne wine 1 Lemon, juice of Wash the squid thoroughly, and pull out the soft backbone and ink sack from the head of each. Remove the black membrane from ove the whole squid. Coat them with flour and sprinkle with salt. Heat the olive oil in a heavy skillet and fry the squid until brown. Pour the wine over the squid, stir, and turn off the heat. Add lemon juice and stir. Let the squid stand in the sauce for ten minutes, then drain. Arrange on a hot serving dish. Serve on small individual plates with forks.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1071, 'Appetizers', 'Kalamarakia Tursi (Pickled Squid)', '12 md Squid 3 tb Olive oil Salt Freshly ground pepper 1/4 c Chopped fresh parsley Few sprigs fresh rosemary 2 c White vinegar (approx.) --------------------------PICKLING SPICES & HERBS-------------------------- 8 Black peppercorns 2 Garlic cloves 1 Bay leaf 1 Sprig fresh rosemary Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink. Rub salt on the outer sacs and rinse them inside and out with cold water. Heads and tentacles should be rinsed thoroughly. Cut the sacs into 1/2-inch wide rounds. Heat the oil in a frying pan and slip in the squid rounds, heads and tentacles. Cover and simmer until bright pink and tender (approximately 30 minutes), adding salt and pepper to taste, parsley and rosemary during the last 15 minutes. Half fill a clean quart-sized jar with the squid and all the juices remaining in the pan. Add white vinegar almost to the top, then the pickling spices and herbs. Seal the jar tightly and shake. Marinate at least one day before serving. Keep in the refrigerator. To serve, remove from marinade and serve cold, within 10 days.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1072, 'Appetizers', 'Kalamaria Parayemista', '1 kg Small squid 1/2 c Corn oil 1 md Onion; finely chopped 1/2 c Short-grain rice 1/2 c Tomato puree 1/4 c Water 1 sm Cinnamon stick 2 Cloves Salt Freshly ground black pepper 1/2 c Dry white wine Select squid with hoods about 10-12 cm (4-5 inches) long. To clean squid, pull off head and attached tentacles. Cut out eyes and beak and discard. Clean dark skin from head and tentacles by pulling it off or rubbing off with a cloth dipped in coarse salt. Rinse, chop 3 to 4 into small pieces and keep aside. Remainder may be stored and fried later. Clean out hood (body) and remove transparent backbone from inside. Pull or rub off skin. Rinse well, drain and dry. Heat 1 tablespoon oil in a pan and gently fry onion until transparent. Stir in rice and stir over heat for 2 minutes. Add tomato puree, water, cinnamon stick, cloves, chopped squid, and salt and pepper to taste. Cover and simmer over low heat for 10 minutes or until liquid is absorbed. Remove cinnamon stick and cloves. Fill hoods with rice mixture, packing it in loosely as rice expands and hoods contract during cooking. Close top with wooden cocktail picks or sew with strong thread. Heat remaining oil in a deep pan and fry squid hoods until lightly coloured, turning them frequently. Reduce heat, add wine, cover and simmer gently on low heat for 1 hour or until squid is tender. Add a little water to pan if necessary during cooking. Serve hot or warm as a mezethaki (appetizer). Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1-86302 069 1 Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1073, 'Appetizers', 'Kamo Sakamushi (Sake Steamed Duck)', '2 Whole Duck or Chicken Breast 2 1/2 ts Sake IN ADVANCE: Place Boned Duck or Chicken breast skin side up on a flameproof dish and sprinkle with 1 scant t of salt. Cover, refrigerate, and let sit for 3 hours. TO COOK: Preheat the grill to it\'s highest point. Meanwhile, pour the sake over the Chicken or Duck and steam for 7 minutes. Remove the Chicken or Duck from steamer, and grill 3\" from heat for 2 minutes. Cool to room room temperature, cut breasts into 1/4\" slices and serve.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1074, 'Appetizers', 'Karashi Zuke (Miso-Marinated Asparagus)', '6 ea Asparagus stalks; peeled 1/2 c Shiro miso 1 tb Mustard, powdered Snap the tips from the asparagus and save for future use. Slice the stalks lengthwise into strips 1/2\" wide, then cut these into 1 1/2\" lengths. Over high heat, bring 2 c water to a boil. Add the asparagus, return to the boil, and drain immediately in a sieve. Run under cold water to cool them quickly, and pat dry with paper towels. In a small mixing bowl, combine the miso with the dry mustard & mix until smooth. Spread half the mixture in a shallow baking dish & cover with a double thickness of cheesecloth the size of the dish. Place the asparagus in one layer on the cheesecloth & cover with another double thickness of cheesecloth. Top with the remaining miso & mustard mixture. Marinate for about 3 hours at room temperature, or refrigerate overnight. Discard the dressing before serving the asparagus. \"Foods of the World\" Recipes: The Cooking of Japan. Time/Life Books. Posted by Earl Cravens.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1075, 'Appetizers', 'Kasha & Mushroom Knishes', '1 pk Frozen puff pastry sheets -- 17 1/4 oz 1 c Onions, diced 1 tb Safflower oil 3 c Mushrooms, coarsely chopped 1/2 c Liquid egg substitute 1 c Kasha 2 c Vegetable broth Salt & pepper 1 ts Water 1 tb Poppy seeds Thaw pastry sheets according to package directions. Saute onions in oil in a large skillet until lightly browned. Add mushrooms & cook until mushrooms are lightly browned. Set aside. Place egg substitute in a bowl & toss the kasha in it. Place tossed kasha in a large skillet with a tightly fitting cover. Over high heat, flatten, stir & chop the kasha with a fork until the grains separate. Remove from heat. Bring broth to a boil. Slowly pour broth over the kasha, cover skillet, & cook over low heat until the liquid is all absorbed, about 10 minutes. Remove from heat. Stir in onion-mushroom mixture, salt & pepper. Cool to room temperature. Preheat oven to 350F & oil a cookie sheet. On a lightly floured board, roll one pastry sheet into a 11\" X 14\" rectangle. Cut into 3\" circles & place 2 ts filling in the centre of each circle. Pull edges up around the filling, completely enclosing it. Pinch dough together to form a tight package. Turn packages over & place seam side down on a cookie sheet. Beat remaining egg substitute with water to make an \"egg wash\". Brush each knish with this wash & sprinkle with poppy seeds. Repeat with remaining sheets of dough. Bake until golden brown, about 30 minutes. Serve warm or at room temperature.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1076, 'Appetizers', 'Kasseri Tomato & Basil Cresents (Kasseropites)', 'Karen Mintzias 1/2 c Warm water 1/4 c Olive oil 1/4 c Red wine vinegar 1 Egg 1 ts Salt 3 c All-purpose flour; (sifted) 1 lb Kasseri cheese -- coarsely grated 2 lg Tomatoes; chopped 1/4 c Chopped fresh basil Paprika Blend water, oil, vinegar, egg and salt in large bowl. Gradually stir in enough flour so dough pulls away from sides of bowl. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape dough into round. Grease bowl. Add dough, turning to coat surface. Cover with damp towel and let stand in warm draft-free area 30 minutes. Preheat oven to 350?F. Grease baking sheets. Combine cheese, tomatoes and basil in bowl. Divide dough into 8 pieces. Shape each into smooth round. Roll each out on lightly floured surface to thickness of 1/4 to 1/8 inch. Spoon some of cheese mixture down center of each round. Fold one side over filling; press edges to seal. Arrange cresents on prepared sheets. Sprinkle with paprika. Bake until cheese has melted and pastry is golden brown, about 40 minutes. Serve hot. Source: Sofi Lazarides (Bon Appetit, 1987) Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1077, 'Appetizers', 'Kasseri, Tomato and Basil Cresents (Kasseropi', '1/2 c -Warm water 1/4 c Olive oil 1/4 c Red wine vinegar 1 Egg 1 ts Salt 3 c All-purpose flour; (sifted) 1 lb Kasseri cheese -- coarsely grated 2 lg Tomatoes; chopped 1/4 c Chopped fresh basil Paprika Blend water, oil, vinegar, egg and salt in large bowl. Gradually stir in enough flour so dough pulls away from sides of bowl. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape dough into round. Grease bowl. Add dough, turning to coat surface. Cover with damp towel and let stand in warm draft-free area 30 minutes. Preheat oven to 350?F. Grease baking sheets. Combine cheese, tomatoes and basil in bowl. Divide dough into 8 pieces. Shape each into smooth round. Roll each out on lightly floured surface to thickness of 1/4 to 1/8 inch. Spoon some of cheese mixture down center of each round. Fold one side over filling; press edges to seal. Arrange cresents on prepared sheets. Sprinkle with paprika. Bake until cheese has melted and pastry is golden brown, about 40 minutes. Serve hot. Source: Sofi Lazarides (Bon Appetit, 1987) Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1078, 'Appetizers', 'Kasseri, Tomato and Basil Cresents (Kasseropites)', 'Karen Mintzias 1/2 c Warm water 1/4 c Olive oil 1/4 c Red wine vinegar 1 Egg 1 ts Salt 3 c All-purpose flour; (sifted) 1 lb Kasseri cheese -- coarsely grated 2 lg Tomatoes; chopped 1/4 c Chopped fresh basil Paprika Blend water, oil, vinegar, egg and salt in large bowl. Gradually stir in enough flour so dough pulls away from sides of bowl. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape dough into round. Grease bowl. Add dough, turning to coat surface. Cover with damp towel and let stand in warm draft-free area 30 minutes. Preheat oven to 350?F. Grease baking sheets. Combine cheese, tomatoes and basil in bowl. Divide dough into 8 pieces. Shape each into smooth round. Roll each out on lightly floured surface to thickness of 1/4 to 1/8 inch. Spoon some of cheese mixture down center of each round. Fold one side over filling; press edges to seal. Arrange cresents on prepared sheets. Sprinkle with paprika. Bake until cheese has melted and pastry is golden brown, about 40 minutes. Serve hot. Source: Sofi Lazarides (Bon Appetit, 1987) Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1079, 'Appetizers', 'Khao-Tung Hna-Tung (Crusty Rice with Shrimp Dip).', '2 c Long Grain Rice. 6 c Water. ------------------------------------DIP------------------------------------ 1 c Raw Shrimp (Ground/Chopped). 3 c Coconut Milk. * 1/2 c Shallots or Onions, Chopped. 2 tb Cilantro Roots & Stem, Mash. 2 tb Garlic, Chopped. 2 tb Tomato Paste. 1/2 c Peanuts, Crushed Fine. 3 tb Fish Sauce. 1/4 c Sugar. Cilantro Leaves, Chopped. Fresh Red Chili Peppers. * 3 cups of coconut milk can be made fresh, if desired, by mixing 1 pound of grated, fresh coconut meat with 2-1/2 cups of hot (not boiling) water. Mix well, and work the mixture bu hands. Strain and squeeze out resulting liquid and discard the meat. TO MAKE BASIC \"CRUSTY RICE\": Wash rice, if needed, and put into a pot or sauce pan. Add the 6 cups of water and put on medium heat till the rice is thoroughly cooked and the water had almost totally evaporated. Take the pot of rice off the heat and put aside to cool (rice should resemble a \"soggy mess\"). Lightly coat a shallow tray or cookie sheet with oil, add some of the cooked rice and spread into a thin layer. You may need several trays, depending on their size. Put the tray(s) out to dry in the sun (or into a warm oven). When the rice starts to dry (but not yet fully dry), use a knife to cut the sheet of rice into 2\"-3\" squares. Turn the pieces over and continue to dry thoroughly. The squares of crusty rice can now be either deep fried till lightly browned, or toasted. If fried, drain well. They can be stored for several days in airtight jar. SHRIMP DIP: Place the coconut milk into a sauce pan and add the crushed cilantro roots/stems, chopped garlic, ground (chopped) raw shrimp meat. Stir well and put on medium heat. Stir till the coconut milk starts to boil, and continue to cook till the shrimp meat is cooked. Add tomato paste and chopped shallot (onion). Continue cooking for a few more minutes till the shallot is cooked. Add fish sauce, sugar, and crushed peanuts. Bring to a second boil and take off the heat. Serve warm in a bowl, with either toasted or fried crusty rice squares. Garnished the dip with chopped cilantro leaves and slices of medium hot red chili peppers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1080, 'Appetizers', 'Kielbasa In Spaghetti Sauce..Fkjm22a', '1 pk Kielbasa 1 x Prego meat flav. spag. sauce 1 x Honey Take Kielbasa and slice into bite size slices. Coat liberally with spaghetti sauce. Add honey and mix well. You should use about 1 part honey to 5 parts spaghetti sauce. Cook on high heat, stirring frequently, until hot and bubbly. Turn heat down and simmer for 30 minutes, stirring frequently. May be cooked on stovetop, in microwave, or in crockpot. I\'ve tried all three methods and they work equally well. This makes a very rich tasting dish that can be served as a main dish or an appetizer.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1081, 'Appetizers', 'Killer Bread', '1 10\" round sour dough bread: Butter 1 c Mayonnaise 1 c Parmesan cheese 1 tb Dried basil 1 ts Dried oregano 1 tb Minced onion 1 tb Parsley; minced 3 ts Cajun seasoning 3 tb Garlic; minced + - Here\'s Carole Rock\'s Killer Bread from Poppa Rock\'s Family Cookbook - Also. Slice loaf in half horizontally. Butter cut sides of both halves3 and toast under broiler until lightly browned. Mix the remaining ingredients and spread over both halves, using the entire mixture. Bake at 400 deg. for 15 to 20 minutes, until top is brown and puffed. Cut into wedges and serve hot. CAROLE\'S NOTE: If fresh basil & oregano are available it will really make a powerful difference, but use triple the amount of each when using fresh herbs. Margaret...this is one of the most popular goodies we\'ve had on the board. Carole\'s 2 Poppa Rock Cookbooks are full of superb goodies. FROM: SALLIE KRATZ (NXMB21A)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1082, 'Appetizers', 'Kishka - Easier', '1/4 lb Margarine (parve--that\'s -just means kosher,not nec.) 2/3 c Hot water 1 c Flour 3 sl White bread (tear in small -pieces) 2 c Corn flakes (YES!) 1 ts Heaping minced onions -(mix in hot water) or 1 -small onion grated Kishka/easier Who wants to stuff 9 feet of beef casings? !!! Here\'s a mock kishka recipe that\'s much easier and very good. Kosher salt Freshly ground pepper Paprika (my mon uses a Ritz Crackers instead of corn flakes) Melt margerine in hot water. When completely melted, add flour, bread, corn flakes and onion. Add salt and pepper and enough paprika to give reddish color. Tear off two pieces of foil 15 inches long. Place mixture shaped into two long rolls along edge of foil about 2 inches from eachedge. The roll should be 1 1/2 inches in diameter. Bake at 350 degrees for 1 hour and 15 minutes. Allow to cool slightly. Wrap in fresh tin foil and freeze. Then when ready for use, slice, place on cookie sheet and warm thoroughly. Makes about 12 pieces. You can also use a sauce with this too. try a mushroom sauce or beef sauce. Packages sauces are good.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1083, 'Appetizers', 'Koettbullar (Swedish Meatballs)', '1/2 c Unseasoned bread crumbs 1/2 c Half and half cream 4 tb Unsalted butter 1/4 c Minced white onions 1/3 lb Ground beef 1/3 lb Ground veal 1/3 lb Ground pork 1 lg Egg 1/8 ts Freshly grated nutmeg 1/2 ts Salt (or to taste) 1/4 ts Freshly ground black pepper 1. Soak the bread crumbs in the half and half for 5 minutes in a large mixing bowl. 2. Melt 1 tablespoon of the butter in a small skillet over low to moderate heat. When the foam starts to subside, add the onions and saute them for about 2 minutes. Let cool slightly. 3. Add the beef, veal, pork, egg nutmeg, salt, pepper, and onions to the bread-crumb mixture. Gently combine the ingredients with your hands. 4. Cover the bowl and refrigerate the mixture for a couple of hours. 5. Shape the meat mixture with your hands into uniform 2/3-inch balls. Arrange them on a plate in one layer so they do not touch each other. Let the meatballs stand at room temperature for 30 minutes. 6. Melt the remaining butter in a saute pan or skillet over moderate heat. When the foam starts to subside, add the meatballs. (Do not crowd the pan; unless your pan is oversized, you will have to cook gthe meatballs in batches and keep the cooked ones warm in a preheated 200 degree F oven.) Saute the meatballs for about 5 minutes until they become brown on all sides. Turn them as necessary, but do so gently. 7. Transfer the \'koettbullar\' to a warm platter and serve immediately. Serves 8. From: GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN 0-395-32210-3. Houghton Mifflin, Boston. 1983 Posted by: Karin Brewer, Cooking Echo, 7/92
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1084, 'Appetizers', 'Kohl\'s Shrimp Mousse Dip', '1 cn Tomato soup 2 md Scallions, finely chopped 1 pk Knox unflavored gelatin 1 lb Shrimp, cooked and chopped 1 pk Cream cheese (8oz) 1 Celery stalk, finely chopped 1/4 c Water 1 c Best Food mayonnaise Dissolve tomato soup and cream cheese over a low heat. Remove from heat. Mix together the gelatin and water. Mix all the ingredients together and put into a mold or pan. Chill for at least 2 hours. Serve with various types of crackers - Ritz are excellent. NOTE: Do NOT cover with foil. A reaction of the foil and the tomato soup causes holes to form in the foil! Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1085, 'Appetizers', 'Koloketes (Pumpkin Pies)', '------------------------------PUMPKIN FILLING------------------------------ 3 c Diced butternut pumpkin 2 tb Pougouri (coarse burghul) 1 md Onion; chopped 1/4 c Peanut or corn oil 1/2 ts Ground cinnamon 1 pn Ground cloves 1 1/2 ts Salt Freshly ground black pepper -----------------------------------PASTRY----------------------------------- 4 c Plain flour 1 pn Salt 3/4 c Peanut or corn oil 1/2 c Cold water 3 ts Lemon juice Beaten egg & milk for glaze Makes: 30 Oven temperature: 200 C (400 F) reducing to 180 C (350 F) Cooking time: 30 minutes Peel pumpkin, remove seeds and cut into 5 mm (1/4 inch) dice. Measure and place diced pumpkin into a bowl. Add remaining filling ingredients, stir to combine, cover and leave for 12 hours or overnight. Sift flour and salt into a mixing bowl, add oil and rub in with fingertips until distributed evenly. Add water and lemon juice and mix to a firm dough. Knead lightly, cover and leave to rest for 30 minutes. Roll out dough thinly (about the thickness of a normal pie crust) and cut into 15 cm (6 inch) rounds. Take a round of pastry and moisten edges with a little water. Place a good tablespoonful of filling in centre, fold over and press edges to seal well. Flute edge with fingers or press with tines of fork. Place finished pies on lightly greased baking trays and glaze tops with an egg beaten with a little milk. Bake in a hot oven for 10 minutes, reduce to moderate and bake for further 20 minutes. Serve hot or cold. From: \"The Complete Middle East Cookbook\" by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1086, 'Appetizers', 'Kolokytholouloutha Yemista (Stuffed Zucchini Blossoms)', '18 lg Zucchini blossoms 1 c Long-grain white rice 3 tb Minced fresh Italian parsley 3 tb Finely chopped fresh mint 1 sm Onion, finely chopped 1/3 c Olive oil 1 lg Ripe tomato, peeled, seeded, -- & coarsely chopped Salt Freshly ground black pepper 3/4 c Warm water Wash the zucchini blossoms gently and drain them. In a small bowl, combine the rice, parsley, mint, and onion. Add the oil, tomato, and salt and pepper and mix well. Using a small teaspoon, stuff the blossoms with the rice mixture. Arrange them one next to the other in a shallow saucepan, add warm water, and cover. Bring to a boil and simmer over low heat until the rice is cooked, about 30 minutes. Serve warm. Sofi Lazarides Konstantinides, \"Sofi\'s Aegean Kitchen\" Posted by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1087, 'Appetizers', 'Kona Coast Pizza', '2 T CONTIDINA Pizza Squeeze -Pizza Sauce 1/4 t Hoisin sauce 1 English muffin, split and -toasted 1 T Coarsely chopped water -chestnuts 1 T Chopped red bell pepper 2 T Drained, crushed pineapple 2 T Thinly sliced ham, cut in -strips 1 T Shredded mozzarella cheese 1 T Thinly sliced green onion In small bowl, combine pizza sauce and hoisin sauce; spread on English muffin halves. Top with water chestnuts, bell pepper, pineapple, ham, cheese and green onion. Place on baking sheet; bake in preheated 450\'f. oven for 5 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1088, 'Appetizers', 'Korean Dipping Sauce', '4 tb Soy sauce 4 ts Rice vinegar 1 ts Sesame oil Mix all ingredients. Serve with sauteed bean curd. Madhur Jaffrey\'s \"World of the East Vegetarian Cookbook\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1089, 'Appetizers', 'Korean Wontons', '1 lb Wonton skins 2 lb Lean hamburger 1 Chopped green pepper 8 oz Chopped bean sprouts 1 Chopped onion 1 ts En egg 1 ts MSG 1/4 c Soy sauce 3 tb Sesame oil 4 Chopped green onions Mix all ingredients except wonton skins. Put 1 T. of filling in each skin, fold and seal with egg. Deep fry until golden brown. Makes approximately 60.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1090, 'Appetizers', 'Kreatopitakia (Baked Savory Pastries w/ Seasoned Meat)', '3 tb Butter or margarine 2 Shallots or onions; minced 1 lb Lean ground lamb or beef 1/2 c Dry white wine 3 Sprigs fresh parsley;chopped 1 tb Chopped fresh mint or dill 1/2 c Tomato sauce Salt & freshly ground pepper 1/2 c Grated cheese* 1 Egg; lightly beaten 1 tb Bread crumbs; if necessary 1 lb Commercial filo sheets 1 c Butter; melted *Note: Suggested cheeses for this recipe are Greek kefalotyri or Parmesan. Heat the 3 tablespoons butter or margarine and cook the shallots until soft, then add the meat and mash with a fork over medium heat until the color changes. Add the wine and simmer a few minutes. Stir in the herbs and tomato sauce; season with salt and pepper to taste and simmer for 20 minutes. Cool. Add the cheese and egg, and if the mixture is very liquid, stir in the bread crumbs immediately before stuffing. Filo sheets should be unrolled flat, and cut into thirds (3 x 11 inches). Pile up the filo, covering it with waxed paper and a damp towel. Take out one sheet at a time and keep the rest covered. Butter the filo, one sheet at a time, using a pastry brush and the 1 cup melted butter. Place 1 teaspoon of the meat filling 1 inch from the end nearest you. Fold the filo back over the filling so the bottom edge meets the left edge, forming a right angle. Continue folding back at right angles to make the triangular shape. Place on baking sheets and keep covered until all are ready to bake. Bake in a moderate oven (350 degrees) for 20 to 25 minutes or until golden and crisp, turning once. Serve hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1091, 'Appetizers', 'Kulikuli (Peanut Balls)', '1 lb Roasted peanuts 1/4 c Peanut oil, or to taste 1 sm Onion, finely chopped 1 ts Cayenne 1 ts Salt Oil for frying Grind or pound the nuts adding just enough oil to make a smooth paste. With wet hands, squeeze the mixture to remove any excess oil. Saute the onions, cayenne & salt in a tablespoon of oil until golden. Knead into the nut paste. Shape into 1\" diameter balls adding a few drops of water if necessary to make them hold together. Drop the balls into hot oil or flatten & fry in a skillet. Cook for 2 to 3 minutes until the outsides are crisp.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1092, 'Appetizers', 'Kutia (Ukrainian Traditional)', '2 c Wheat 3 qt Water 1 c Poppy seeds 2/3 c Sugar 1/3 c Honey (dissolved in 3/4 cup -hot water) 1/2 c Chopped walnuts 1 Apple cut into 1/4 inch -squares This is the ritual first dish of the 12 course Christmas Eve Supper. The wheat represents the staff of life, the honey represents the Spirit of Christ Dry wheat in 250 degree oven for one hour, stir occasionaly. Wash, soak in cold water overnight. Next morning, bring wheat to boiling point, simmer for 3 - 4 hours, until kernels burst open. Scald poppy seed, simmer for 3 - 5 minutes. Drain, grind twice using the finest blade of food chopper. Set aside. Combine honey and sugar in hot water. Set aside. After all ingredients have cooled, combine in one bowl and add the chopped apples (if desired). This dish is to be served cold and will not keep well at room temperature. Store in fridge until ready to serve. If anyone found this to be interesting, leave me a message and I can post more of the traditional Ukrainian dishes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1093, 'Appetizers', 'Kwitiaow Phad Thai (Thai-Fried Noodles and Sauce)', '1/2 c Peanut or corn oil 7 oz Large raw shrimp, shelled 4 oz Firm bean curd (tofu), diced 3 tb Prsrvd sweet white radish -chopped 3 tb Sliced shallots 4 Eggs 11 oz Rice or cellophane noodles** 1/4 c Chicken stock 3 tb Dried shrimp, chopped 1/3 c Unsalted peanuts, chopped 4 Scallions, sliced 15 oz Bean sprouts -----------------------------------SAUCE----------------------------------- 1 c Water 1/2 c Tamarind juice 1/3 c Palm sugar 1 tb White soya sauce **(sen lek or woon sen), soaked in cold water for 7 to 10 minutes, if dried Mix all the sauce ingredients together in a pan and boil until reduced to about 2/3 cup. Set aside to cool. Heat the oil in a wok or pan until very hot, then add the prawns and bean curd and stir-fry lightly for 1 minute. Add the preserved radish and shallot, fry for 1 minute, and break in the eggs. Stir-fry for a minute, then add the noodles and chicken stock. When the noodles are soft (about 2 minutes), add the dried shrimp, peanuts, spring onions and bean sprouts. Add the sauce, fry for a couple of minutes and serve. Serve accompanied by chopped peanuts, chopped dry chillies, sugar, lime wedges, spring onions, and fresh bean sprouts, all in small saucers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1094, 'Appetizers', 'Lamb Appetizer', '15 sl White bread Butter or margarine; melted Celery seeds 1 c Ground cooked lamb 1/4 c Mayonnaise 1 sm Onion; minced 1/4 ts Paprika 1 ts Lemon juice 2 tb Chopped chives Pimiento strips; -=OR=- -Parsley sprigs Trim crusts from bread. Brush one side of each slice with melted butter and sprinkle with celery seeds. Cut each slice in 3 strips and place on baking sheet. Bake at 425F 8 to 10 minutes. Blend lamb, mayonnaise, onion, paprika, lemon juice and chives. Spread each toast strip with about 1 1/2 teaspoons meat mixture and garnish with pimiento strips.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1095, 'Appetizers', 'Lamb Chops a L\'Orange', '4 Shoulder lamb chops (2 lb) Garlic salt 4 sl Fresh orange, 1/2\" thick 1/2 c Orange marmalade 1. Place chops in a 10-inch, heat-resistant, non-metallic skillet. 2. Sprinkle chops with garlic salt. 3. Place fresh orange slice on top of each chop. Spread orange marmalade over each chop and orange slice. 4. Heat in Microwave Oven 14 to 16 minutes or until chops are tender.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1096, 'Appetizers', 'Lamb Stew', '3 1/2 lb Lean lamb neck meat, -cut in large cubes 2 Bay leaves 10 Whole black peppercorns 1 t Dried thyme leaves 1 T Salt 1 Clove garlic, peeled -and crushed 3 c Water 3 md Carrots, peeled and -thinly sliced 3 c Potatoes,cut into 1/2\" cubes 6 T Flour 3/4 c Cold water 1. Place lamb, bay leaves, peppercorns, thyme, salt, garlic and the 3 cups water in a deep, 3-quart, heat-resistant, non-metallic casserole. 2. Heat, covered, in Microwave Oven 5 minutes. 3. Skim any foam that may form. 4. Heat, covered, in Microwave Oven for an additional 25 minutes or until lamb is almost tender. Stir occasionally. 5. Add carrots and potatoes and heat, covered, in Microwave Oven 20 minutes or until lamb and vegetables are tender. Stir occasionally. 6. While lamb and vegetables are cooling, combine the 6 table- spoons flour and 3/4 cup water in small bowl. 7. Remove bay leaves and peppercorns from stew. 8. Gradually stir flour mixture into stew and heat 3 minutes or until sauce is thickened and smooth. Tip: Boneless lamb may be used, however, reduce quantity of meat to 2 1/2 pounds and decrease cooking time in Step 4 to 15 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1097, 'Appetizers', 'Lamb Tartare', '18 oz Well-trimmed lamb from loin -chop 12 ts Medium ground cracked wheat -* 12 ts Water 1/4 c Minced green onion 1/4 c Minced fresh parsley 2 tb Minced fresh basil 1 tb Minced fresh oregano 1 tb Minced fresh marjoram 1/2 ts Salt 1/4 ts Freshly ground pepper 1 pn Red pepper flake garnish cherry tomato garnish sliced cucumber garnish sliced lemon garnish fresh sprigs basil Cut lamb into 1-inch cubes and grind in processor to consistency of hamburger using on/off turns. Transfer to large bowl. Sprinkle with 2 teaspoons wheat and then 2 teaspoons water; knead into meat, punching down with fist and turning. Repeat with remaining wheat and water in 5 more additions, kneading in green onion, parsley, basil, oregano, marjoram, salt, pepper and red pepper flakes with last addition. Line small round-bottomed bowl with plastic. Fill with lamb, smoothing top. Cover tightly with plastic. Refrigerate up to 3 hours before serving. Unmold lamb in center of platter. Sprinkle with additional minced, fresh herbs and green onion. Surround with tomatoes, cucumber and lemon and garnish with basil sprig. Serve with garlic toast. *Available at natural foods stores.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1098, 'Appetizers', 'Larry Dunlap\'s World Famous Stuffed Mushrooms', '40 lg Capped Fresh Mushrooms 1/2 c Progresso Italian -Breadcrumbs 1/4 lb Bacon Wash mushrooms and carefully remove the stems from the center of the caps. Place the caps into a suitable flat baking pan with hole from the stem up. Fry the bacon until it is crunchy. Chop the stems from the mushrooms very finely with a chopper. In a large bowl mix the chopped stems, 1/2 cup breadcrumbs, and fried bacon (including the bacon grease for flavor). Fill each cap until heaped with the stuffing mixture. Heat in microwave or oven until hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1099, 'Appetizers', 'Layered Black Bean Dip', '15 oz Black Beans, Rinsed And -Drained, 1 Can 4 1/4 oz Ripe Olives; Chopped, -Drained, 1 Can 1 sm Onion; Finely Chopped 1 md Garlic Clove; Finely Chopped 2 tb Vegetable Oil 2 tb Lime Juice 1/4 ts Salt 1/4 ts Red Pepper; Crushed 1/4 ts Cumin; Ground 1/8 ts Pepper 8 oz Cream Cheese; Softened, 1 -Pkg 2 lg Eggs; Hard Boiled, Peeled -And Chopped 1 lg Green Onion; Sliced 15 oz Tortilla Chips; 1 Pkg Mix the beans, olives, onion, garlic, oil, lime juice, salt, red pepper, cumin and pepper, blending well. Cover and refrigerate for 2 hours. Spread the cream cheese on the bottom of a serving plate. Spoon the bean mixture evenly over the cream cheese. Arrange the eggs on the bean mixture in a ring around the edge of the plate, then sprinkle with the onion. Serve with the tortilla chips. Nutrition Information Per Serving: Calories: 310 Protein: 7 Grams Carbohydrates: 30 Grams Fat: 18 Grams Cholesterol: 55 Milligrams Sodium: 630 Milligrams Potassium: 200 Milligrams Posted by Rich Harper
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1100, 'Appetizers', 'Layered Mexican Dip', '16 oz (1 cn) Refried Beans 1 c Yogurt 1/2 pk Taco Seasoning 3 ea Avacodos (Can Use 4) * 1 c Sour Cream 1 x Grated Cheddar Cheese 1 x Finely Chopped Tomatoes * Mash avocados with lemon juice to prevent darkening. ~-------------------------------------------------------------------------- Layer refried beans on bottom of a quich dish or other flat sided dish. Then layer the avocados; mix yougurt and sour cream with taco seasoning for next layer. Top with grated cheese. Last layer is chopped tomatoes. Serve with dipping chips.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1101, 'Appetizers', 'Layered Shrimp Appetizer', '2 1/2 c Water 3/4 lb Unpeeled medium-size fresh - shrimp 1 pk Cream cheese, softened (8oz) 1/2 c Sour cream 1/4 ts Onion salt 1 ds Ground red pepper 1/4 c Plus 2-tb. chili sauce 1 1/2 ts Worcestershire sauce 3/4 ts Lemon juice 1/2 ts Prepared horseradish Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Chop two-thirds of shrimp, leaving remaining shrimp whole. Cover and chill chopped and whole shrimp. Beat cream cheese at medium speed of an electric mixer until creamy. Add sour cream, onion salt, and red pepper, beating until smooth. Spread mixture onto serving platter, shaping into a 5-inch circle. Cover and chill at least 30 minutes. Combine chili sauce, Worcestershire sauce, lemon juice, and horseradish; stir well, and spread over cream cheese round. Sprinkle chopped shrimp over chili sauce mixture; top with whole shrimp. Garnish with fresh parsley sprigs and lemon slices, if desired.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1102, 'Appetizers', 'Lebanese Stuffed Grape Leaves', '1 1/2 c Uncooked rice NOT instant 2 ts Salt 1 ts Pepper 3/4 ts Allspice 3/4 ts Cinnamon 2 tb Melted butter 2 lb Lean ground lamb 100 Grape leaves 1 Sliced fresh lemon Put the rice in a colander and rinse 3 times with cold water. Combine the salt, pepper, allspice and cinnamon and sprinkle over rice, stirring to mix well. Add butter and lamb to rice and mix well. Place grape leaves in a large bowl and cover with boiling water to soften. Remove and drain in colander. Cool. To stuff leaves, place a ts of the rice and meat mixture on each leaf. Beginning at the stem end, roll the leaf up over the filling, folding the sides of the leaf in, halfway toward the center, so the leaf is a nicely tucked, tight little package by the time you reach the tip. Repeat with remaining leaves and filling. Cover the bottom of a large pan with a few of the grape leaves and the lemon slices. In neat rows, arrange the stuffed grape leaves on top of the lemon slices. Invert a heavy dish on top of the grape leaves, so the bottom of the dish is pressing down on them. Add water to the pan, bring to a boil, reduce heat and simmer on low for about 35 minutes, or until stuffed grape leaves are tender.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1103, 'Appetizers', 'Leek & Goat Cheese Tart', '2 tb Butter 6 md Leeks (white & 2\" of green) -- sliced into 1/4\" rounds -- and rinsed well -- to remove grit 2 tb Balsamic vinegar 1/2 ts Salt 1/2 ts Freshly ground pepper 1/2 c Heavy cream 7 oz Goat cheese; crumbled 1 Pre-baked 10\" tart shell In a lidded frying pan, saute the leeks in the butter until wilted. Add vinegar, salt and pepper; cover and cook on low heat until leeks are tender (about 30 minutes). Remove lid and increase heat to moderately high; add cream and cook, stirring, until cream is absorbed (about 1 minute). Remove pan from heat and cool slightly. Spread the goat cheese evenly over the bottom of the tart shell. Spoon the leek mixture evenly over the cheese. Bake in a 350 degree F. oven until heated through and browned on top (about 15 minutes). From: The Cook\'s Garden catalog - Spring/Summer 1993 (page 40)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1104, 'Appetizers', 'Leek & Tomato Soup', '4 md Leeks 6 ea Boiling potatoes 3 md Tomatoes 2 md Onions 5 tb Ghee 4 c Stock 2 ts Sugar Salt & pepper Water Split & thoroughly wash leeks. Cut into chunks. Dice potaotes & chop the tomatoes. Thinly slice onions. Melt 3 tb ghee in pot & add onions & leek. Simmer very gently for 5 minutes. Add tomatoes followed by potatoes. Simmer gently for 2 minutes. Add stock. Bring to a boil. Stir in sugar, salt & pepper to taste. Reduce heat & simmer. Cook until potatoes are soft. Cool & then blend, using extra water if necessary. Re-heat before serving. Top with croutons. Thin with water if desired. Will keep well in the fridge. Nava Atlas, \"Vegetariana\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1105, 'Appetizers', 'Lemon Pasta Salad with Peppercorn-Coconut Glaze', '14 oz Udon noodles 2 tb Extra-virgin olive oil 1/4 c Lemon juice 2 tb Lemon zest 1 ts Coarsely ground black pepper 1/2 c Vegetable stock 1/2 c Coconut, grated 2 c Slivered snow peas 1 ts Salt 1/4 c Cilantro, chopped 1/4 c Basil, chopped Cook udon noodles in salted water according to package instructions, till tender but firm. Drain. Heat 1 tb oil in skillet, add lemon juice, zest, pepper, stock & coconut. Bring to a boil. Cover & cook over moderate heat for 2 minutes. Add snow peas & continue to cook for 1 minute. Remove pan from heat, add drained noodles & stir to blend. Season with salt. When cooled, add herbs & mix. Drizzle with remaining oil & garnish with cilantro.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1106, 'Appetizers', 'Lemon Popcorn', '1/4 c Corn oil 3/4 c Popping corn Zest of 1 lemon Salt 2 tb Lemon juice 2 tb Melted butter Servings: 6 In a large heavy pot, heat corn oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Mix lemon juice with melted butter. Toss popcorn with lemon zest, salt, and butter/lemon juice.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1107, 'Appetizers', 'Lemon Sesame Chicken', '| Ingredients | | | 2 | each | chicken breasts, skinned | | | 1 | each | egg | | | 1 | teaspoon | water | | | 1/4 | cup | flour | | | 1 | teaspoon | paprika | | | 1 | teaspoon | onion powder | | | 1/2 | teaspoon | poultry seasoning | | | 2 | tablespoon | oil | | | 3/4 | cup | unsalted chicken broth | | | 1/4 | teaspoon | lemon peel | | | 1 | tablespoon | lemon juice | | | 1 | tablespoon | toasted sesame seeds | | | | | |
Directions:
| Wash chicken and pat dry. Beat egg and water. Combine next four dry ingredients. Dip chicken in egg, then flour. Brown in oil. Add remaining ingredients except sesame seeds. Cover and simmer for 20 minutes. Remove chicken. Thicken liquid with leftover flour mixture. Pour sauce over chicken and sprinkle with sesame seeds.
Makes 4 servings.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1108, 'Appetizers', 'Lemon-Orzo Pilaf', '14 3/4 cn Chicken broth,reduced-sodium 1 c Water 1 c Orzo pasta 1 ts Dried leaf basil,crumbled 1 ts Grated lemon rind Bring chicken broth and water to boiling in medium-size saucepan. Stir in orzo, basil and lemon. Return to boiling. Lower heat and simmer 10 minutes or until tender. Remove from heat and serve.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1109, 'Appetizers', 'Lemony Leek & Mushroom Soup', '-----------------------------------STOCK----------------------------------- 7 c Water 1 c Chopped onion 2 ea Leeks, green parts only 4 ea Parsley sprigs 1 lg Celery stalk, chopped 2 ea Vegetable bouillon cubes ------------------------------------SOUP------------------------------------ 2 tb Olive oil 4 lg Leeks, chopped, white & -- light green parts only 2 md Turnips, peeled & diced 1 lg Celery stalk, diced 2 ea Bay leaves 14 1/2 oz Can tomatoes, chopped 12 oz White mushrooms, sliced Juice of 1 lemon Salt & pepper to taste 3 tb Freshly minced parsley 3 tb Freshly minced dill Matzo farfel, optional Combine all stock ingredients, bring to a boil & simmer for 30 minutes. Let stand till needed & then drain befroe using. Heat oil in a soup pot. Add chopped leeks & saute over moderate heat, stirring frequently, til lthe leeks start to go limp. Add stock, turnips, celery & bay leaves. Bring to a boil, cover & simmer for 10 minutes. Add tomatoes (including their juice) & mushrooms, simmer another 15 to 20 minutes. Season to taste & remove from heat. Allow soup to stand for several hours or cool & refrigerate overnight. Before serving, heat through, add parsley & dill. Top each serving with matzo farfel if desired.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1110, 'Appetizers', 'Lentil & Brown Rice Soup', '1/2 c Lentils 1/3 c Brown rice 2 tb Olive oil 2 ea Garlic cloves, minced 2 tb Soy sauce 2 ea Bay leaves 1 sm Onion, chopped 2 md Carrots, sliced 1 lg Celery stalk, chopped 14 oz Can tomatoes, chopped 1/2 c Tomato juice 1/4 c Sherry 1 ts Basil 1 ts Paprika 1/2 ts Marjoram 1/2 ts Thyme Salt & pepper Place first 6 ingredients in large soup pot. Cover with 3 cups water & bring to a boil. Cover & simmer for 7 to 8 minutes. Add 2 more cups of water along with the rest of the ingredients. Cover & simmer for 25 to 30 minutes. Serve hot. Nava Atlas, \"Vegetariana\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1111, 'Appetizers', 'Lentil & Tomato Soup', '3 tb Vegetable oil 2 lg Onions, chopped 1 sm Garlic clove, crushed 1 ts Rosemary 1 3/4 c Stock 8 oz Lentils, cooked 1 lg Carrot, diced 1 ea Celery stick, chopped 14 oz Canned tomatoes, chopped 1 pn Arame seaweed 1 ts Miso 1/2 ts Cumin Salt, to taste Heat the oil in a soup pot & saute the onions, garlic & rosemary for 5 minutes. Add the stock, lentils, carrot, celery, tomatoes & seaweed. Bring to a boil, reduce heat, cover & simmer for 20 minutes. Blend the contents till smooth with the miso, cumin & salt. Reheat & serve hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1112, 'Appetizers', 'Lentil and Spinach Soup', '1 c Brown lentils 2 ea Bay leaves 1 ea Celery stick, finely chopped 2 ts Ginger, grated 8 c Vegetable stock 1 tb Olive oil 1 lg Red onion, chopped 2 ea Cloves garlic, crushed 2 md Tomatoes, peeled & chopped 1 bn Spinach, chopped 2 ts Cider vinegar 1 ts Cilantro, chopped Combine lentils, bay leaves, celery, ginger and stock in large pan, simmer, uncovered, about 30 mins or until lentils are just soft. Heat oil in the pan, add onion and garlic, cook, stirring, until onion is soft. Add tomatoes, cook, stirring, until tomatoes are pulpy. Add the spinach, stir over heat until spinach is wilted. Add spinach mixture to lentil mixture, stir in vinegar and coriander; stir until heated through. Discard bay leaves before serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1113, 'Appetizers', 'Lentil and Yogurt Soup', '2 ts Corn or olive oil 2 oz Lean back bacon, trimmed -of any fat and chopped 1 Onion, chopped 1 Carrot, diced 6 oz Mushrooms, wiped and -chopped 6 oz Orange lentils, rinsed and -drained 2 pt Chicken stock 1 1/2 ts Ground coriander 6 tb Low-fat natural yogurt Salt and freshly ground -black pepper 1 tb Snipped fresh chives, to -serve Preparation time: 10 minutes Cooking time: 50 minutes Freezing: recommended (without yogurt) for up to 3 months Heat the oil in a large saucepan and saute the bacon with the onion and carrot for 5 minutes, until the onion is translucent. Add the mushrooms, lentils and chicken stock. Season with the coriander, a little salt and pepper and bring to a boil. Reduce the heat and simmer gently for 40 minutes, or until the lentils are soft. Stir in the yogurt and reheat gently. Ladle into warm soup bowls, sprinkle with the snipped chives and serve immediately. Vegetarian option: omit the bacon and use vegetable stock. This will remove the Protein Selection and reduce the Optional Calories to 25 per serving. The Calories per serving will be 150.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1114, 'Appetizers', 'Lentil Salad', '1/2 c Lentils 1 sm Onion, chopped 4 c Seasoned stock Oil for sauteeing 1/2 c Bulghur 1/4 c Soy grits 1 c Soya yogurt 2 tb Soya mayonaisse 1 ts Garlic powder 1 ts Dijon mustard 2 ts Lemon juice 6 c Chopped spinach Cook lentils & onion in 2 c stock until tender but not mushy, about 25 minutes. Drain excess water. Heat oil in a skillet & saute bulgur & soy grits for 5 to 10 minutes. Stir constantly. Heat remaining stock, add to skillet & cook over a low heat till light & fluffy -- 10 minutes. Let cool. Mix yogurt, mayonnaise, garlic, mustard & lemon juice. Combine grain with lentils & vegetables & toss in the dressing. Chill if desired.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1115, 'Appetizers', 'Lettuce Salad', '1 ea Lettuce A few spring onions 3 tb Olive oil 1 tb White vinegar 1/2 ts Salt 1 pn Black pepper 1/2 ts Basil 1/2 ts Chopped garlic Wash lettuce & separate the leaves. Allow to drain. Beat the rest of the ingredients in a bowl. Add lettuce leaves & turn them gently so that all the leaves become coated with the dressing. Jack Santa Maria, Greek Vegetarian Cookery
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1116, 'Appetizers', 'Lettuce with Pomegranate & Pine Nuts', '2 tb Pine nuts 10 ea Spinach leaves, rinsed & -- trimmed 5 c Leafy green lettuce, torn 2 tb Extra-virgin olive oil Salt & pepper 1/4 c Pomegranate seeds 2 tb Lemon juice Place pine nuts in a skillet & toast them over a moderate heat until golden brown. Stir constantly, set aside. Roll spinach leaves into a tight cigar shape & cut crosswise into 1/8\" chiffonade or shreds. Combine lettuce & spinach in a salad bowl. Drizzle with oil, season with salt & pepper, toss to mix. Sprinkle with pomegranate seeds, pine nuts & lemon juice. Yamuna Devi, \"Yamuna\'s Table\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1117, 'Appetizers', 'Leveropostej (Liver Paste)', '2 tb Butter 3 tb Flour 1 c Heavy cream 1 c Milk 1 lb Pork liver; fresh 3/4 lb Pork fat; fresh 1 md Onion; coarsely chopped 3 Flat anchovy fillets; draind 2 Eggs 1 1/2 ts Salt 3/4 ts White pepper 1/2 ts Allspice 1/4 ts Ground cloves 3/4 lb Pork fat; fresh, sliced into -long, 1/8\" thick strips or -sheets Melt the butter in a saucepan, remove from the heat, and stir in the flour. Add the milk and cream and bring to a boil over high heat, beating constantly with a whisk until the sauce is smooth and thick. Let it simmer for a minute then set aside to cool. Cut the liver into chunks. Roughly chop the pork fat and mix both with the chopped onion and anchovies. Divide the mixture into thirds. Pur‚e each batch in an electric blender set at high speed, adding enough sauce to keep the mixture from clogging the blender. Transfer each completed batch to a large bowl and beat in any remaining cream sauce. (To make by hand, first have the butcher grind the liver and pork fat together, 3 times, very fine, then combine with the cream sauce, beating them together thoroughly.) Beat the eggs well with the salt, pepper, allspice and cloves and mix thoroughly into the liver mixture. The blender mixture will be considerably more fluid that the one made by hand. Preheat the oven to 350?F. Line a 1-quart loaf pan or mold with the strips of pork fat. Arrange the strips lengthwise or crosswise, making sure they overlap slightly and cover the bottom and sides of the pan. If long enough, let them hang over the sides; otherwise, save enough strips to cover the top. Spoon the liver mixture into the loaf pan and fold the overhanging strips (or extra strips) of pork fat over the top. Cover with a double thickness of aluminum foil, sealing the edges tightly, and place in a large baking pan. Pour into the baking pan enough boiling water to reach at least halfway up the side of the load pan and bake the liver paste in the center of the oven for 1 1/2 hours. Remove from the oven and lift off the foil. When it cools to room temperature, re-cover with foil and chill thoroughly. Liver paste may be served in 1/2\" thick slices as a first course, luncheon dish, or on bread as smorrebrod.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1118, 'Appetizers', 'Light Fiesta Shrimp Dip', '10 oz Frozen cooked shrimp, -thawed, rinsed and drained 1 pk Light cream cheese, softened -(8 oz) 1/4 c Light mayonnaise 1/3 c Thinly sliced green onions -with tops 2/3 c Pace Picante Sauce 2 ts Horseradish, as desired 3/4 ts Ground cumin Finely chop shrimp, reserving a few whole shrimp for garnish. Combine cream cheese and mayonnaise; mix well. Reserve 1 tablespoon green onions for garnish. Stir remaining green onions and remaining ingredients into cream cheese mixture; mix well. Spoon into serving bowl. Chill at least 2 hours or up to 24 hours. Stir; garnish with reserved shrimp and green onions. Serve with assorted vegetable dippers. Makes about 2 cups.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1119, 'Appetizers', 'Lima \"Liver\"', '10 oz Lima Beans -- frozen 3 To 4 Hard-Boiled Eggs 1/4 Bag Ground Nuts 2 Onions -- diced Salt -- to taste Cook beans. Saute onion. Combine all ingredients in blender and mix well until spreading consistency is attained. Recipe By : Karen Weston
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1120, 'Appetizers', 'Lime Chicken Strips', '3 lb Chicken breasts -- (boneless and skinless) 6 oz Frozen limeade concentrate -- defrosted 3 oz Tequilla 2 tb Minced lime zest 6 Garlic cloves; minced Cut the chicken into 1/2 x 1-1/2-inch strips. In a large mixing bowl, combine all of the ingredients and refrigerate. Marinate ovenighht. Preheat the oven to 350 F. Pour the marinade into a bowl and et aside. Place the chicken in a shallow baking dish and bake for 45 minutes. Pour the marinade over the chicken and bake for another 45 minutes, tossing every 10 minutes to coat thoroughly. Cook until golden brown. Serve hot. Cal. 24, Carb 2g, Protein 3g, Chol. 6mg, Fat .4g/13% (analyzed per piece) Source: Great Good Food - by Julee Rosso Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1121, 'Appetizers', 'Linda\'s Curry Dip', '32 oz Mayonnaise 1/2 c Catsup 1/2 c Honey 1/4 c Lemon juice 1/2 c Onion, chopped 1 tb Curry powder 6 dr Tabasco Combine all ingredients; refrigerate overnight. Core one head red cabbage, forming a well; fill with dip. Serve with sliced raw vegetables.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1122, 'Appetizers', 'Linda\'s Potato Skins', '6 md Baking potatoes 3/4 c Cheddar cheese, shredded 1/3 c Butter 6 sl Bacon, fried and crumbled 1/3 c Green onion, thinly sliced Salt & Pepper *-*-* 1/3 c Milk | You can add these -ingredients to the 1/4 c Butter | mashed potato -centers for mashed Salt & Pepper | potatoes, if desired. *-*-* Scrubb potatoes, dry, then pierce with fork several times. Arrange on a baking sheet and bake in 375 degree oven for about 1 hour or until tender. Let stand until cook enough to handle. Cut potatoes in half lengthwise and scoop out centers, leaving 1/8\" potato in shell. Cover. Chill shells up to 2 days until ready to use for the skins. If desired, add the 1/3 cup milk, 1/4 cup butter, salt & pepper to use potato centers as mashed potatoes. When ready to prepare skins, melt the 1/3 cup butter. Brush shells with the butter, inside and out. Place, cut side up, on baking sheet. Bake in a 500 degree oven for 20 minutes or until brown and crisp. Distribute some bacon, onion, and cheese in each shell. Bake just until cheese melts. Serve hot. If the potatoes are large, you may want to cut in half crosswise before serving. You may want to double this recipe if you are serving several people, especially if they are hungry! From: Linda Rehberg, courtesy Debbie Carlson - Cooking Echo Serves: 6
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1123, 'Appetizers', 'Liptauer Cheese', '6 oz Cream cheese, softened 1/4 c Butter, softened 1 ts Sweet paprika 1 ts Capers, drained 2 fl Anchovy fillets, rinsed, dri -d, & minced 1 Shallot, minced 1/2 ts Caraway seeds Crackers or toast points as -n accompaniment In a bowl, cream together the cream cheese, and butter. Add paprika, capers, anchovies, shallot, caraway seeds, and salt and pepper to taste. Combine mixture well. Pack into a crock and chill, covered for 1 day to meld flavors. Serve cheese with crackers or toast points. from Lipto, Hungary; a 1947 Gourmet Mag. favorite.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1124, 'Appetizers', 'Liptauer Cheese #1', '6 oz Cream Cheese, Softened 1/4 c Butter, Softened 1 ts Sweet Paprika 1 ts Capers, Drained 2 fl Anchovy Fillets * 1 Shallot, Minced 1/2 ts Caraway Seeds Crackers Or Toast Points * Anchovies should be drained and dried. ~--------------------------------------------------------------------- ~-- In a bowl, cream together the cream cheese, and butter. Add paprika, capers, anchovies, shallot, caraway seeds, and salt and pepper to taste. Combine mixture well. Pack into a crock and chill, covered for 1 day to meld flavors. Serve cheese with crackers or toast points. From: Lipto, Hungary. A 1947 Gourmet Magazine favorite.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1125, 'Appetizers', 'Liptauer Cheese #2', 'Jim Vorheis 1/2 lb Butter 1 lb Cream cheese 1 1/2 ts Caraway seeds 1 tb Grated onion 2 ts Chopped parsley 2 ts Chopped capers 1 1/2 ts Prepared mustard Soften butter and cream cheese. Combine all ingredients. Pack in a crock and sprinkle with parsley. This can be made into a ball and rolled in parsley. Serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1126, 'Appetizers', 'Little Pigs In Blankets', '1 ea Oyster, large 1 ea Sl Bacon Wrap thin slices of bacon around large oysters and fasten ends together with a toothpick. Place under hot flame and broil, turning frequently, until crisp and brown. Serve immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1127, 'Appetizers', 'Little Wieners and Orange Sauce', '2 pk Hot Dogs (cut into bites) 1/2 c Sugar 3 T Cornstarch 1 1/2 c Orange juice 8 ea Cloves whole 1/4 t Cinnamon 1/4 c Vinegar Put sugar, cornstarch, orange juice, cloves, cinnamon and vingar in a saucepan and thicken on low heat. Once sauce has thickened, put in hot dogs, just until heated through.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1128, 'Appetizers', 'Live-Well: Bean Fajitas', '4 lg Flour tortillas [9-inch] 2 ts Vegetable oil 1 Onion, chopped 1/2 Sweet red or green pepper, -chopped 1 sm Zucchini, chopped 2 Garlic cloves, slivered 1 1/2 ts Chili powder 1/2 ts Ground cumin 19 oz Canned black beans, -drained and rinsed 1/4 c Chunky salsa 1/4 c Fresh coriander, chopped 1/3 c Lettuce, shredded 1/3 c Tomato, chopped 1/3 c Low-fat plain yogurt 1/3 c Monterey Jack cheese Wrap tortillas in foil; heat in 300F 150C oven for about 10 minutes or just until warm. Meanwhile, in large nonstick skillet, heat oil over medium heat; cook onion, sweet pepper, zucchini, garlic, chili powder and cumin, stirring occasionally, for about 7 minutes or until softened. Add black beans and salsa; cook for about 5 minutes or just until moisture is evaporated. Stir in coriander. Divide bean mixture among tortillas; sprinkle with lettuce and tomato. Dollop each with yogurt and sprinkle with cheese. Roll up. Per Serving: about 805 calories, 35 g protein, 19 g fat, 127 g carbohydrate very high source fibre, excellent source calcium and iron Source: Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen. [-=PAM=-] PA_Meadows@msn.com
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1129, 'Appetizers', 'Liver Loaf', '1/2 lb Veal or pork stew meat 3/4 lb Liver 1/2 lb Bacon; diced 2 Eggs 4 tb Chopped fresh sage 2 tb Minced garlic 1/4 ts Freshly ground black pepper 1/2 c Dry white wine Call this an American pate, if you like. Serve it with sour pickles, brown mustard and pumpernickel bread. COMBINE ALL INGREDIENTS in a glass bowl, cover and refrigerate overnight. The next day, grind the mixture twice using a meat grinder fitted with a large die. Or pulse until well combined, but not too smooth, in a food processor. Place the mixture in a loaf pan, cover tightly, place the loaf pan in a water bath, and place in preheated 375F oven until done, about 1 1/4 hours. Remove from the oven, unmold and serve immediately. Or place the loaf under a 3-pound weight, let cool to room temperature and then chill in refrigerator before serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1130, 'Appetizers', 'Lobster En Casserole', '2 tb Butter or margarine 1 c Soft bread crumbs 1 tb Butter or margarine 1/2 Clove garlic, -peeled and crushed 2 tb Finely chopped onion 2/3 c Condensd Cheddar cheese soup 4 oz Sliced mushrooms, drained 1/4 c Milk 2 tb Dry sherry 1 tb Chopped parsley 1/2 c Cooked peas, drained 1 1/2 c Cooked lobster, canned, Fresh or frozen, cubed 1. In a small, heat-resistant, non-metallic bowl melt the 2 tablespoons butter in Microwave Oven for 15 seconds. 2. Place soft bread crumbs in melted butter and coat with butter. Set aside. 3. In a deep, 2 1/2-quart, heat-resistant, non-metallic casserole place the 1 tablespoon butter. Heat 15 seconds in Microwave Oven. 4. Add onion and garlic to melted butter and heat, uncovered, in Microwave Oven 2 minutes or until onion is tender. 5. Stir soup and mushrooms into onions and garlic. 6. Gradually blend in milk, sherry and parsley. 7. Add peas to soup mixture. 8. Add lobster and bread crumb mixture to soup mixture. Stir to combine all ingredients. 9. Heat, uncovered, in Micro-rvave Oven 5 minutes or until sauce bubbles.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1131, 'Appetizers', 'Lobster Newburg', '2 9 oz lobster tails, -removed from shells Melted butter or margarine 1/4 c Butter or margarine 2 T Flour 1/2 t Salt Few grains cayenne pepper 1 1/2 c Light cream or milk 2 Egg yolks 1/4 c Sherry or dry white wine 1 t Lemon juice 1. Place lobster tails in a shallow, heat-resistant, non-metallic baking dish and brush liberally with melted butter. 2. Heat, covered, in Microwave Oven 4 minutes or until tender. Cut lobster into bite-sized pieces. Set aside. 3. In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole melt the 1/4 cup butter in Microwave Oven 30 seconds. 4. Blend in flour, salt and cayenne. 5. In a small bowl, beat cream and egg yolks until well blended. 6. Gradually stir cream mixture into flour mixture until smooth. 7. Heat, covered, in Microwave Oven 5 minutes or until sauce thickens. Stir occasionally. 8. Stir in lemon juice, lobster pieces and wine. If necessary, return to Microwave Oven 1 to 2 minutes or until heated through. 9. Serve over rice or toast points. Variation: If desired, shrimp, scallops, crabmeat or any combi- nation of these may be substituted for lobster.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1132, 'Appetizers', 'Lobster Pate', 'Jim Vorheis 8 oz Cream cheese, softened 1/4 c Dry white wine 1/2 ts Onion salt 1/2 ts Seasoned salt 1/8 ts Dill weed 1 1/2 c Lobster meat, finely chopped Beat cheese and wine until smooth and creamy. Blend in salts and dill; add lobster. cover and refrigerate several hours or overnight to mellow. Serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1133, 'Appetizers', 'Lobster Spread', '1/2 lb Finely chopped cooked -lobster meat 1/2 c Mayonnaise chopped green onion freshly ground pepper Combine all ingredients. Pack into decorative bowl. Cover and chill 2 hours. Serve with crackers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1134, 'Appetizers', 'Lobster Tails', '| Ingredients | | | 4 | each | 8 oz lobster tails, frozen | | | 2 | teaspoon | melted butter or margarine | | | | | |
Directions:
| Place frozen lobster tails in a shallow, 1 1/2-quart, heat- resistant,
non-metallic baking dish. Face meatiest part of lobster tails toward the
outside of the dish.
To thaw lobster tails heat, uncovered, in Microwave Oven 3 1/2 minutes.
Let stand at room temperature 10 minutes.
With a sharp, heavy knife, open shell on underside of tail and brush
with
melted butter.
Heat, uncovered, in Microwave Oven 7 minutes or until lobster flesh is
opaque and the shells are red.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1135, 'Appetizers', 'Lobster with Curry Sauce-Bon Appetit', '2 (1 3/4 lb) whole live -lobsters 4 tb (1/2 stick) butter 1 c Chopped onion 1 1/2 tb Curry powder 1 tb Chopped garlic 1 tb Tomato paste 1/4 c Calvados or other apple -brandy 1 c Dry white wine 3 Fresh thyme sprigs OR 1 ts Dried thyme 3 Fresh parsley sprigs 1 Bay leaf 2 1/2 tb All purpose flour Bring large pot of water to boil. Add lobsters; cover and boil 9 minutes. Using tongs, transfer lobsters to large bowl of cole water. Reserve 4 cups cooking liquid. Drain lobsters. Working over bowl to collect juices, remove claws and tails. Cut tail meat through shells into 1/2 inch wide medallions. Remove shells. Crack claws; carefully remove meat. Reserve large pieces, reserving all juices and shells. Melt 1 tablespoon butter in heavy large saucepan over medium heat. Add onion, curry and garlic, saute 2 minutes. Stir in tomato juices. Boil mixture 2 minutes. Stir in tomato paste, then Calvados and reserved shells and juices. Boil mixture 2 minutes. Add reserved 4 cups lobster cooking liquid, wine, thyme, parsley and bay leaf; bring to boil. Reduce heat; simmer until sauce is reduced to 1 2/3 cups, about 45 minutes. Strain into medium skillet, discarding solids. (Can be prepared 6 hours ahead. Cover; shill lobster and sauce.) Mix 2 tablespoons butter and flour in small bowl. Bring sauce to simmer. Whisk in butter mixture; boil 2 minutes, whisking constantly. Season with salt and pepper. Melt 1 tablespoon butter in another heavy medium skillet over medium heat. Add lobster medallions and claw meat. Saute just until heated through, about 1 minute. Divide sauce among 4 plates. Arrange medallions and claw meat atop sauce and serve. This will make either 4 appetizer servings or 2 main course servings. From the Brittany region of France. Bon Appetit/May 94 Typed by Didi Pahl
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1136, 'Appetizers', 'Lomi Lomi Salmon Spread Dxdg05a', '1 8 oz pkg cream cheese 1 3 oz pkg smoked salmon, -cut into small pieces 1 ts Lemon juice 1 tb Chopped onion 1 tb Green onion top thinly slcd 1. Combine cream cheese salmon, lemon juice, and onion 2. Mix well, sprinkle with green onions 3. Serve with crackers or melba toast Posted by Jane Harris. MM:MK VMXV03A.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1137, 'Appetizers', 'Longhorn Quick Chili Dip', '| Ingredients | | | 1 | cup | cottage cheese | | | 15 | oz | chili with beans, can | | | 1 | tablespoon | hot sauce | | | 1 | tablespoon | lemon juice | | | 1 1/2 | teaspoon | cumin, ground | | | 3/4 | cup | cheddar cheese, sharp, shredded | | | | | |
Directions:
| Cream the cottage cheese in a blender or food processor or with an electric mixer. Blend the chili in, mixing well. Add the hot sauce, lemon juice and cumin. Pour into a bowl and blend in the cheddar cheese, reserving a little for a garnish. Cover and chill.
Makes about 3 3/4 cups of dip.
SUGGESTED DIPPERS: tortilla Chips, celery, Cucumber, Bread Sticks, Deli Meats, Pickled Baby Corn, carrots
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1138, 'Appetizers', 'Louse Ma Thoom (Almond Pate)', '1 c Almonds, blanched & toasted 3 ea Garlic cloves 1 md Onion, coarsely chopped 2 tb Olive oil 12 oz Mushrooms, halved 1/2 ts Salt 1/2 ts Pepper 1/2 ts Thyme Chop the toasted alomnds in a food processor until they resemble very fine breadcrumbs. In a large skillet, saute the onion & garlic in the olive oil until the onions are tender. Add all the remaining ingredients. Saute for approximately 5 minutes. The mushrooms need to be limp. Transfer this mixture to the food processor & process with the almonds. Chop well until you have a thick paste. Place the pate in a shallow dish & surround with crackers, melba toast, pita chips or French bread slices. Mary Salloum, \"A Taste of the Mediterranean: Vegetarian Style\" From: Cooking
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1139, 'Appetizers', 'Low Calorie Clam Dip For Vegetables', '1 cn Gorton\'s Clams, drained 1 ts Chopped chives 1 c Cottage cheese 1/4 ts Salt 1/8 ts Thyme Combine all ingredients; mix well. Serve as a dip for raw vegetables. Makes approximately 1-1/3 cups. Shared By: Pat Stockett
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1140, 'Appetizers', 'Low-Cal French Dressing', '1 c Canned tomatoes 1/4 ts Onion powder 2 tb Lemon juice 1 ts Sweetener 1/4 c Cooked rice or pasta 1/8 ts Celery salt 1/8 ts Salt 1/8 ts Garlic powder 1/8 ts Basil Blend all ingredients till smooth. Keep refrigerated.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1141, 'Appetizers', 'Low-Calorie Mushrooms with Cheese', '1/2 lb Mushrooms 6 tb Grated Parmesan cheese * 4 tb Italian bread crumbs 1 tb Fresh parsley, chopped Garlic salt to taste Black pepper to taste * Use Romano cheese instead of Parmesan if preferred, or use a combination of both. 1. Remove stems from mushrooms and reserve. Wash mushrooms and leave moist. 2. Combine half the cheese with the crumbs. Add garlic salt and black pepper to your preference. Roll the moist mushrooms in the cheese mixture; place cup side up on shallow non-stick baking pan sprayed with cooking spray. 3. Dry the stems and chop; add parsley and the remaining cheese. Spoon this mixture into the caps. Bake in preheated 475-degree oven 8-10 minutes or until browned.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1142, 'Appetizers', 'Lower East Side Lox', '1 c Cream Cheese; Softened 1/2 c Sour Cream 1/2 c Lox Or Smoked Salmon; Cubed 1/4 c Fresh Chives; Chopped, OR 4 t Dried Chives; Crushed 2 tb Onion; White, Chopped 1/8 t White Pepper 1 t Whipping Cream Beat the cream cheese to a smooth consistency and blend in the sour cream. Mix in the lox thoroughly. Stir in all of the other ingredients. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Bagel Chips, Tomatoes, Radishes, Cucumber, Scallions, and Figs.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1143, 'Appetizers', 'Lumpia', '1 lb Ground meat or poultry 1/4 ts Pepper 2 Garlic cloves; minced 1 tb Patis or soy sauce 1 lg Onion; chopped 2 tb Flour 1 cn (8 oz) water chestnuts -- chopped 1/4 c Water 2 lb Bean sprouts 30 Lumpia wrappers 1 1/2 ts Salt Salad oil for frying In a saucepan, brown meat with garlic and onion. Add water chestnuts, bean sprouts, salt, pepper, and patis or soy sauce; cook for 2 minutes. Drain and cool thoroughly. Combine flour and water to make a paste. To make lumpia, place 2 tablespoons filling on a wrapper. Fold nearest edge of wrapper over filling; fold left and right sides toward center. Roll tightly toward open edge. Seal with paste. Heat oil to 375 F. Fry lumpia until golden brown; drain. Serve with Lumpia Dipping Sauce. Makes 30 lumpia. (APRIL 1995) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias]
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1144, 'Appetizers', 'Lumpia (Philippine Egg Rolls From Scratch)', '----------------------------------DOILIES---------------------------------- 3 c Flour 5 c ; Water, less 2 tb. Salt; to taste ----------------------------------FILLING---------------------------------- 3/4 lb Ground pork or beef 5 oz Raw shrimp; chopped 1 sm Onion; chopped 8 oz Can water chestnuts; drained -- finely chopped 4 oz Can bamboo shoots; drained -- finely chopped 1/2 Stalk celery; fine chopped 3 Garlic cloves; fine chopped 1 sm Carrot; finely chopped 1 lb Can bean sprouts; drained 1/2 c Raisins; chopped Salt and pepper; to taste 1 Egg white; lightly beaten Corn oil --------------------------------LUMPIA SAUCE-------------------------------- 2 c Pineapple juice 1 c Ketchup 1/2 ts Vinegar 1 tb Brown sugar 1 ds Hot pepper sauce 1/2 Inch cube crushed ginger 1/4 ts Salt 1 tb Cornstarch Doilies: Combine flour, water and salt to taste and mix thoroughly with a wire whisk to remove lumps. Batter should be about the consistency of a crepe batter. Add a little water if it is too thick. If the batter thickens as it sits, you may have to add more water. Heat a 6\" crepe pan and wipe out with lightly oiled wax paper. Pour on batter quickly to cover the bottom. Pour off excess. Allow to cook over low heat until the edges begin to curl and pull away from the sides of the pan. Remove and place on clean, dry surface. Repeat, oiling pan each time. Do not stack doilies on top of each other until each has cooled. Before filling, put off excess batter to make a perfect circle. Filling: Cook pork or beef in a large skillet until pinkness is gone. Drain off grease. Add shrimp, onions, water chestnuts, bamboo shoots, celery, garlic and carrot; cook until carrot is almost tender. Stir in remaining ingredients except the egg white and oil. Mix well. Cook until bean sprouts are limp. Pour mixture into strainer and cool, allowing as much liquid as possible to drain off before filling rolls. Use about 1 heaping tsp. for each doily. Place filling near one side. Roll doily over filling a couple of times; fold in sides and roll up tightly. Seal flap with a little egg white. Deep fry in corn oil heated to about 375 F., until rolls are golden. Drain thoroughly on paper towels and serve with sauce. Note: If rolls are filled ahead of time, cover and refrigerate until it is time to serve. Return to room temperature and fry. Lumpia Sauce: Combine all ingredients but the corn starch and heat. Meanwhile, mix corn starch with enough of the pineapple juice mixture to make a smooth paste. Return cornstarch mixture to pot and simmer until mixture is thick. Makes about 3 cups. Posted on WWiVNet. Electronic format by Cathy Harned.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1145, 'Appetizers', 'Lumpia Shanghai (Phillipine Fried Egg Rolls, Shanghai Sty', '1/2 lb Ground Lean Pork 1/2 lb Shrimp (Chopped fine) 1/2 c Water Chestnuts (chopped) 1/2 c Green Onions (chopped fine) 1 ts Salt 1 ts Black Pepper(freshly ground) 1 ea Egg 1 tb Soy Sauce 1 pk Lumpia Wrappers Or Egg Roll -Wrappers 1/2 c Cooking Oil Combine pork, shrimp, water chestnuts, green onions, egg and soy sauce. Season with salt and pepper. Place a level tablespoon of filling on each egg roll wrapper, fold wrapper burrito style, tucking in the ends and seal with a few drops of water. Deep fry in hot oil and drain on paper towels. Serve with sweet and sour sauce.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1146, 'Appetizers', 'Lung Fung Shrimps', '12 Jumbo Shrimps (an oxymoron) 4 Dried Chinese Mushrooms 6 Straw Mushrooms 4 Large White Mushrooms 1 Green Onion 2 Ginger Root Slices 4 c Vegetable Oil 1 c Chicken Stock 1 t Chinese Cooking Wine 1/4 t Salt 1/2 t Sugar 1 t Soya Sauce 2 tb Oyster Sauce 1 tb Corn Starch 2 tb Water 3 dr Sesame Oil White Pepper Shell and devein shrimps. Rinse thoroughly with cold water. Drain and pat dry. Soak the dried Chinese black mushrooms in hot water for 20 minutes. Drain and pat dry. Remove and discard stems. Cut caps into triangular pieces. Set aside. Cut straw mushrooms in half and white mushrooms into 4 slices. Set aside. Cut green onion in 2, separating the white bulb from the green stems. Cut green stems into 1 inch pieces and set aside for garnish. Cut two 1/8 inch slices of ginger root and set aside with white bulb of green onion. In a deep saucepan, heat the oil until it browns a cube of bread in 1 minute. Do not let it smoke. Add shrimps and fry them until pink and curled. Drain and set aside. Deep fry the 3 kinds of mushrooms, 1 kind at a time for 15 - 20 seconds each. Drain and set aside with shrimps. In a wok, over medium high heat, heat 2 tablespoons of the vegetable oil. Add slices of ginger root and white bulb of green onion. Discard any ginger root or onion that turns brown. Add chicken stock, cooking wine, salt, sugar, soya sauce and oyster sauce. Mix thoroughly and bring sauce to a boil. Add shrimps and the 3 kinds of mushrooms and stir until shrimps and mushrooms are well-coated with the sauce. Mix corn starch with water. Add to the shrimp mixture and cook for 1 minute. Add sesame oil and white pepper to taste. Spoon onto warm serving platter and sprinkle with green onions. Lung Fung is a restaurant in Montreal\'s Chinatown owned by Walter Yuen. The recipe was developed by Susan Yuen, the kitchen director. From The Gazette, 91/02/13.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1147, 'Appetizers', 'Ma-Po\'s Pork Brains', '3 ea Pork Brains 2 tb Oil 4 oz Ground Pork 2 c Soup Stock 1 tb Cornstarch Paste 2 tb Chili Nam Yuey 1 t Ginger, minced 1/2 t Soy Sauce 1 t Shao Hsing Wine 1/2 t Sesame Oil 1 t Pepper, ground 1 t Spring Onion, minced Cook pork brains in boiling water till done. Remove membrane and tissue. Cut into long, thin slices. Heat oil in a wok. Stir-fry ground pork with Chili Nam Yuey and minced ginger till the ground pork turns crispy. Add stock, pork brains, soy sauce and wine. Simmer over a low flame till there\'s almost no liquid. Add cornstarch paste and remove from heat. Garnish with sesame oil, ground pepper and minced spring onions. Enjoy! You can use beef brains instead of pork brains. There is no mention of whether you should use ground beef or pork if you use beef brains. From The Chinese Regional Cuisine Series, Szechuan Cooking. Posted by James Lor.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1148, 'Appetizers', 'Macayo Fajitas', '1 tb Salt 1/4 tb White pepper ----------------------------------TOPPINGS---------------------------------- 1/4 Lime, squeezed 1 c Sour cream 3 Cloves fresh garlic, chopped 1 c Guacamole 2 tb Vegetable oil 1 c Salsa 6 Lime wedges 1 lb Beef skirt, also known -As flank steak (or chicken Breast), sliced into 1/4- by 3-Inch long strips ---------------------------------GARNISHES--------------------------------- 1/2 c Olive oil (or chili oil, For spicier taste) -Avocado chunks 1 cn Whole green chiles, Chopped -tomatoes Sliced into strips -Shredded lettuce 1 lg Whole onion, halved Chopped -jalapenos Macayo Fajitas (This basic fajita recipe is from the Johnson family which owns the Macayo chain.) ** and sliced Chopped fresh cilantro For marinade, in a large bowl, whisk together salt, pepper, lime, garlic and vegetable oil. Put meat in marinade and set aside for at least one hour. Heat oven to 200 degrees; set tortillas in for 1 to 3 minutes, to warm. Remove and put in a covered basket. Heat a large skillet and add olive oil. Add marinated meat and saute until onion becomes transluscent. Place cooked meat in a large bowl or platter and serve with tortillas, toppings and garnishes. For each fajaita, fill a tortilla with meat and desired amounts of garnishes and toppings and roll up like a burrito. Serve with refried beans, black beans or Spanish rice. Make 4 to 6 servings. VARIATIONS: For spicier marinade, add cayenne pepper or crushed dry red chili pepper. Instead of lime juice, try pineapple juice, papaya juice, beer, wine or barbecue sauce.* *(Cooks note:) I like to use tequila, and marinate myself a bit while I\'m doing the cooking. It makes it much easier to roll up like a burrito. It is the unrolling that becomes a bit difficult.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1149, 'Appetizers', 'Macho Nachos', 'RED DEVIL cayenne pepper -sauce 1 cn Prepared bean dip (9 oz) Nachos or tortilla chips Shredded cheddar cheese Guacamole dip (prepared) Sour cream TRAPPEY\'S Sliced Jalapeno -Peppers Stir 1 tablespoon of RED DEVIL into the bean dip and spread on chips. Sprinkle with cheese and microwave until softened. Top with guacamole dip and sour cream; garnish liberally with TRAPPEY\'S Sliced Jalapeno Peppers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1150, 'Appetizers', 'Madras Dip', '2 Hard-boiled eggs 2 c Sour cream 2 c Curry powder 1 t Onion (grated) 2 T Green pepper (grated) 2 T Celery (grated) Seasonings Add diced eggs to all other ingredients which have been smoothly blended in blender. Consistency is thin. Chill; sprinkle with paprika and serve with corn chips.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1151, 'Appetizers', 'Magnificent Mushroom Soup', '2 c Mushrooms, chopped 1 sm Onion, chopped 2 1/2 tb Oil 1/2 c Cashew pieces, ground 1 c Stock 1 Vegetable bouillon cube Sea salt, to taste Cayenne pepper 1 ds Sea kelp 1/4 c Cashew pieces, whole Saute 1 cup of the mushrooms with 1 1/2 Tbsp oil until tender. Blend the sauteed vegetables with the ground cashew pieces, water, bouillon cubes, sea salt, cayenne pepper and sea kelp. Heat the remaining oil and saute the whole cashew pieces and the remaining 1 cup mushrooms until tender. Add this to the blended mixture and bring just to a boil on low to medium heat. Simmer everything for 10-20 minutes until hot throughout and the flavours mingle. \"This is an exquisite soup and one of my personal favorites.\" Keeps several days in the refrigerator. Jeanne Marie Martin, \"Vegan Delights\" Posted by Anne MacLellan
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1152, 'Appetizers', 'Mahogany Wings', '2 lb Chicken wings (or 1 lb -boneless, skinless chicken -breast cut Into 1x1/2\" strips) 2 tb Teriyaki sauce 1/2 c Plum sauce (or plum -preserves) 2 tb Brown sugar 1 tb Worcestershire sauce 1 Clove garlic, minced 1 sl Garlic root, minced (or 1/2 -tsp ground) 1 tb Arrowroot 2 tb Water From \"Count Out Cholesterol Cookbook\" By Mary Ward. If you have a taste for chicken wings, try these. They are hot, spicy and delicious. To reduce the fat and cholesterol even further, use lean chicken breast strips in place of the wings. Serves 6 (3 wing pieces) no stick cooking spray Cut off wing tips and discard (T: or stash in the freezer for stockpot later). Separate the wings at the joints. Cut off any visible fat. Wash and pat dry. Or simply use the chicken strips. In a med saucepan, combine the teriyaki sauce, plum sauce, sugar, Worcestershire sauce, garlic, ginger, arrowroot, and water. Heat, whisking the sauce, until smooth and thick and the sugar and arrowroot are dissolved. Put the chicken pieces in the hot marinade, cover, and refrigerate for 4 hours or overnight. Preheat oven to 400F. Spray a lg baking pan with no stick cooking spray. Drain marinade from wings. Bake for 15 min until they are tender and crispy. (Or, bake chicken strips for 10 min.) Serve hot. Each serving (3 wings): Cal 485; chol 129mg For chicken strips: Cal 165; chol 51mg Posted by Theresa Merkling.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1153, 'Appetizers', 'Malaysian Satay with Dipping Sauce', '3 lb Squid, cleaned and cut into -rings 1 tb Cumin seeds 2 tb Coriander seeds 3 sm Dried hot peppers 2 tb Thai fish sauce 2 tb Lime juice 1 tb Brown sugar 2 tb Peanut oil 2 tb Chopped garlic 2 tb Chopped ginger 2 tb Chopped hot chile peppers, -seeds and all 3 tb Lime juice 1/4 c Thai fish sauce 2 ts Sugar 1 tb Chili oil 1/4 c Roasted peanuts, ground to -a coarse paste 1/4 c Finely minced coriander -leaves Here\'s one for all the Satay freaks out there. From an article on Asian snacks by Bruce Cost in the San Francisco Chronicle, 7/20/88. Thread the squid rings and tentacles (through the fleshy part) on bamboo skewers, leaving about 3 inches for a handle. Wrap the handle in aluminum foil (or soak skewers for 1 hour in water before using.) Combine cumin, coriander and hot peppers. Toast in a dry skillet until fragrant; grind go a powder. Mix well with fish sauce, lime juice and brown sugar. Add squid, marinate on a tray for 30 minutes, turning from time to time. Meanwhile, get a hot fire going on a grill, and make a dip sauce by combining remaining ingredients. Grill squid for about 90 seconds on each side. Serve with dipping sauce on the side. Posted by Stephen Ceideberg; November 21 1991.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1154, 'Appetizers', 'Mango Salsa Over Vermicelli', '8 oz Vermicelli or other fine Strand pasta 1 3/4 c Diced mangoes 3/4 c Diced sweet red peppers 1/2 c Diced red onions 1/2 c Diced sweet green peppers 3 tb Olive oil 3 tb Lemon juice 2 ts Crushed garlic 1/2 c Chopped corander or parsley 1. Cook pasta in boiling water according to package instruction or until firm to the bite. Rinse with cold water. Drain and set aside. 2. In bowl of food processor, combine mangoes, and all other ingrediants. Process on and off just until finely diced. Pour over pasta; serve at room temperature. TIP: Use a ripe sweet mango for a more intense flavor. If unripe, mangoes are unpleasantly sour. I have used papaya instead of mangoes. Make ahead>>> Prepare salsa early in the day and refrigerate. (This will also allow it to develope more flavor.) Pour over pasta just before serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1155, 'Appetizers', 'Manhattan Clam Chowder Vi', '2 sl Bacon, finely diced 1 sm Onion, finely chopped 1 c Finely chopped celery 3 T Flour 2 c Tomato juice or 2 c Vegetable juice cocktail 8 oz Bottle clam juice 8 oz Can minced clams, undrained 1/4 t Ground thyme leaves Salt and pepper to taste 1. In a deep, 2 1/2-quart, heat-resistant, non-metallic casserole place diced bacon. Heat, uncovered, in Microwave Oven 2 minutes or until bacon is crisp. 2. Add chopped onion and celery and heat, uncovered, in Microwave Oven 2 minutes or until vegetables are tender. 3. Blend flour into vegetable mixture and stir until smooth, Add vegetable cocktail gradually, stirring until smooth. Add remaining ingredients, 4. Heat, covered, in Microwave Oven 5 minutes. Stir. 5. Heat, covered, in Microwave Oven an additional 10 minutes. 6. Adjust seasonings if necessary.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1156, 'Appetizers', 'Marides Marinates (Marinated Smelts)', 'Karen Mintzias 2 lb Smelts; cleaned & drained 1 Lemon (juice only) Flour for dredging Oil for frying (pref. olive) 1/2 c Dry white wine 1/4 c Wine vinegar 2 tb Chopped fresh parsley 1 tb Chopped fresh thyme; *OR* 1 ts -Dried oregano 1/2 ts Dry mustard -mixed with: 1 tb Cold water 2 tb Olive oil Salt & freshly ground pepper Sprinkle each smelt with lemon juice, roll in flour, and fry in hot oil about a half-inch deep. Drain on absorbent paper. Meanwhile, in a small saucepan combine the wine, vinegar, parsley, thyme or oregano, diluted mustard, oil, salt, and pepper. Simmer 8 minutes, then add the smelts. Bring to a boil and remove from the heat. Cool, then chill before serving. Serve cold. Note: The smelts will keep several days in the refrigerator. Sliced garlic, shallot, or onion may also be added to the marinade. Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1157, 'Appetizers', 'Marinated Artichokes with Salonika Peppers', '10 oz Frozen artichoke hearts, -- cooked & drained 1/2 c Black Greek olives 12 sm Salonika peppers 1/4 c Olive oil 1 tb Red wine vinegar 2 tb Lemon juice 2 ea Scallions, chopped Salt & pepper Cilantro, chopped Pita, cut into wedges Combine artichokes, olives & peppers in a medium bowl. Blend olive oil, vinegar, lemon juice, scallions, salt & pepper in a small bowl. Check seasonings. Add dressing to the salad mixture & toss to coat. Cover & refrigerate for a minimum of 2 hours, preferably overnight. Drain & discard the dressing. Serve salad on a platter garnished with cilantro & surrounded with pita wedges.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1158, 'Appetizers', 'Marinated Broccoli Chunks', '1 tb Rice Vinegar 1 tb Olive Oil 1/4 ts Dried Dillweed 1 cl Garlic Minced 2 lb Fresh Broccoli Red Cabbage Leaves Fresh Dill Sprig (Opt) Pimiento Strips Combine Vinegar, Olive Oil, Dillweed & Garlic in A Medium Bowl, Stirring Well With A Wire Whisk. Set Aside. Trim Large Leaves From Broccoli. Remove Flowerets & Reserve For Another Use. Remove Tough Ends Of Lower Stalks & Discard. Wash Remaining Stalks & Cut Diagonally Into 1/2 Inch Slices. Add 2 C. Broccoli Slices To Vinegar Mixture. Toss Gently To Coat. Reserve Any Remaining Slices For Another Use. Cover Coated Broccoli Slices & Chill 3 Hours. To Serve, Place Broccoli On A Cabbage-Lined Serving Plate. Garnish With Dill & Pimiento. (Fat 1.8. Chol. 0.)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1159, 'Appetizers', 'Marinated Celery, Hellenic Style', '1 bn Pascal celery; 4 cups 1/3 c Olive oil 1 Lemon; juice of 2 tb Fennel leaves, fresh;chopped 1 Thyme, fresh sprigs;up to 2 -sprigs 2 Parsley, fresh, sprigs -chopped White pepper; freshly ground --------------------------------FOR GARNISH-------------------------------- Lemon slices Fennel leaves 1. Scrape celery lightly. Using a sharp knife, cut stalks diagonally into 1 1/2 inch pieces. Cut larger pieces in half lengthwise. 2. To make the marinade: In a saucepan, combine the oil, lemon juice, herbs, seasonings, and 1/2 cup water. Bring to a boil. 3. Drop the celery into the marinade. Stir, and add only enough water to half cover the celery. Invert a dish over the celery. Cover pan and simmer for 10 minutes or until crisp-tender. Cool in the marinade. 4. Store, marinade and all in a covered glass jar in the refrigerator. Serve cold, garnished with the lemon and fennel. Nutrients for 1/2 cup Calories: 37 Exchanges: 1/2 vegetable; 1/2 fat : g mg carbohydrate: 2 potassium: 122 protein: negligible sodium: 38 fat: 3 cholesterol: 0 fiber: 1 SERVES: 3 SOURCE: _Diabetic Cooking Around the World_ by Vilma Liacouras Chantiles posted by Anne MacLellan
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1160, 'Appetizers', 'Marinated Chicken Wings', '1 c Dry sherry 1/2 c Soy sauce 1/4 t Garlic powder 1 t Ground ginger 48 Chicken wings 1. In a large bowl combine sherry, soy sauce, garlic powder and ginger; set aside. 2. Disjoint chicken wings into 3 parts each. Discard the tip end or save to use for soup stock at a later time. 3. Marinate chicken pieces in sherry mixture in the refrigerator at least three hours, but not longer than 24 hours. 4. Arrange 20 pieces at a time in a single layer on a heat- resistant, non-metallic serving platter. 5. Heat, uncovered, in Microwave Oven 12 to 14 minutes or until chicken is well cooked. Turn chicken pieces over after 5 minutes. 6. Repeat with remaining pieces as needed. Tip: Uncooked chicken pieces can either be stored in refrigerator for 2 to 3 days or may be frozen for 3 months. Cooked pieces may be reheated.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1161, 'Appetizers', 'Marinated Cubed Beef with Lime Sauce (Cambodian)', '1 tb Sugar 1 1/2 ts Fresh ground black pepper 2 tb Mushroom soy sauce 7 Garlic cloves, crushed 1 1/2 lb Sirloin, 1/2 in cubes 2 tb Lime juice 1 ts Water 2 tb Canola Oil 1 Green leaf lettuce Combine sugar, 1 teaspoon of the black pepper, soy suace and garlic. Stir well and add the beef. Stir well to coat beef and marinade for 20 minutes or longer. Combine remaining pepper with lime juice and water. Place in a small serving bowl. Saute beef in hot oil, three to four minutes until medium rare. Arrange on platter lined with lettuce and serve with lime sauce and toothpicks, or serve as a main dish over jasmine rice. Clay Irving
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1162, 'Appetizers', 'Marinated Feta with Greek Olives and Roasted', '1 lb Feta cheese, cut into cubes 1 c Fresh black Greek olives, pi 2 Roasted red bell peppers 1/2 c Olive oil 1 Small red onion, diced 2 ts Minced garlic 1 tb Balsamic vinegar 2 ts Fresh thyme Salt and freshly ground blac Lemon juice *Combine the peppers, feta and olives in a large bowl. Add the olive oil and toss gently. Add the remaining ingredients and toss gently again. Adjust seasonings, cover and chill at least 5 hours before serving. Serve this with toasted pita bread as an appetizer. Fran/CA
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1163, 'Appetizers', 'Marinated Fresh Mushrooms', '1 lb Firm medium-sized mushrooms 8 Cloves garlic; crushed -(4 tsp) 3/4 c Olive oil 6 tb Lemon juice 1 ts Salt 1/2 ts Freshly ground black pepper 1 ts Dijon mustard 3 tb Fresh tarragon; finely -chopped Or 1 tb Dried tarragon Remove the stems of the mushrooms. Wipe mushrooms with a damp paper towel. In a medium-sized bowl, combine the remaining ingredients. Beat well with a wire whisk. Add the mushrooms and stir to coat them with the marinade. Let stand at room temperature for 3 hours or cover and refrigerate for 1 of 2 days. When ready to serve, bring the mushrooms to room temperature, drain off the marinade, and put a toothpick into each mushroom. Serve on a platter with a cluster of cherry tomatoes and pitted ripe olives in the center. Makes about 6 servings. Source: Just for Starters Cookbook by Gloria Edwinn.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1164, 'Appetizers', 'Marinated Mushroom Salad', '1 lb Fresh mushrooms 1 c White vinegar 2 c Water 1/2 c Sliced carrots 1/2 c Diced celery 1/2 c Green peppers strips 1/2 c Red pepper strips 1/3 c Olive oil 1 ts Oregano leaves, crushed 3/4 ts Salt 1/4 ts Garlic powder 1/4 ts Black pepper Rinse, pat dry and slice mushrooms. In a medium saucepan combine vinegar and mushrooms; bring to a boil. Reduce heat and simmer, covered for 2 mins. Drain mushrooms; set aside to cool. In a small saucepan bring water to boil. Add carrots & celery; return to boil. Reduce heat and simmer covered for 3 mins. Add red, green peppers; cover and simmer for 3 mins or until tender. Drain and set aside to cool. In medium bowl mix olive oil, oregano & salt, black pepper; let stand 10 mins. Stir in mishrooms, carrots, and other vegetables. Mix well. Cover and refrigerate at least 2 hrs. before serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1165, 'Appetizers', 'Marinated Mushrooms #1', '1 lb Mushrooms 1/4 c White wine 2 tb Lemon juice 2 tb White wine vinegar 2 tb Olive oil 1/4 c Minced shallots or onions 1 tb Minced garlic 1/2 ts Ground coriander Salt; to taste White pepper; to taste RUB THE MUSHROOMS of any debris and set aside. Combine all other ingredients in a pot, cover and bring to a boil over high heat. Add the mushrooms, replace the cover and lower the heat to medium. Cook until the mushrooms release their juices, about 3 minutes. Pour the contents of the pot into a bowl and chill before serving. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1166, 'Appetizers', 'Marinated Mushrooms #2', '1 lb Fresh mushrooms 1/4 c Soy sauce 1/2 c Red wine vinegar 6 tb Sherry 4 tb Sugar 1 c Finely minced onions Mix all ingredients but the mushrooms in a saucepan and bring to a boil. Pour over mushrooms that have been cleaned and halved or quartered depending on size. Marinate and chill fo 24 hours before serving. Small button mushrooms can be used whole.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1167, 'Appetizers', 'Marinated Mushrooms - Buon\'Appetito', '1/2 c Olive oil 1/4 c Red wine vinegar 3 tb Lemon juice 1 c Water 2 Garlic cloves, chopped 1 ts Thyme, dried 1 Bay leaf 1 tb Tomato paste 1 ts Peppercorns 1 ts Coriander seeds (optl) 1 lb Mushrooms, small, button 1 tb Brandy Salt to taste ----------------------------------GARNISH---------------------------------- 2 tb Parsley, chopped or Chives Mushrooms keep refrigerated for up to 2 weeks. 1. Combine all ingredients except mushrooms, brandy and salt in a large pot. Bring to a boil and simmer for 5 minutes. 2. Wipe mushrooms clean. If they are large, cut in halves or quarters. Add to simmering liquid. 3. Cook together for 15 minutes or until mushrooms are tender. Remove mushrooms with slotted spoon the boil remaining liquid down about 5-10 minutes or until 1/2 cup remains. Stir in brandy and season with salt. Strain over mushrooms and leave overnight. Garnish with parsley or chives before serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1168, 'Appetizers', 'Marinated Prawns', '3 lb Prawns, Cooked And Cleaned 1 Onion, Sliced 4 Cloves Garlic 1 pn Oregano 6 Whole Chilis 1 c Oil 2 c White Vinegar 2 Carrots, Parboiled, Sliced Salt And Pepper To Taste 1 cn Stuffed Green Olives & Juice Saute 1/2 onion and 2 cloves garlic in oil. Remove and discard. Add vinegar, garlic, onions, chilis, oregano and carrots. Bring to a boil, allow to cool. Add prawns and boil. Leave in refrigerator for 2 days.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1169, 'Appetizers', 'Marinated Shrimp Kabobs', 'Shrimp 8 oz Pace Picante Sauce 8 oz Bottled Italian dressing Cook peeled and deveined shrimp in boiling water just \'til they turn pink (watch closely - overcooking makes shrimp tough characters). Drain and place in a bowl. Pour Pace and Italian dressing over hot shrimp, mixing well. Cover and chill at least 2 or up to 24 hours, stirring occasionally. In another bowl, chill crisp-tender cooked broccoli florets and uncooked cherry tomatoes in equal parts of Pace Picante Sauce and Italian dressing, stirring occasionally. Just before serving, drain and arrange shrimp, broccoli florets and tomatoes on short, thin skewers or long cocktail picks. Arrange on a lettuce-lined platter to serve.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1170, 'Appetizers', 'Marinated Spiced Olives', '3/4 c Pitted ripe olives 3/4 c Pimiento-stuffed green -olives 3 Lemon slices 3 Dried red chilies 2 Garlic cloves, crushed 1 ts Mustard seeds 1 ts Black peppercorns 3 Allspice berries 1 3/4 c Olive oil Add lemon slices, chilies, garlic, mustard seeds, peppercorns and allspice berries. Stir in olive oil and mix well. Spoon mixture into a large jar with a tight-fitting lid. Screw on lid tightly and turn jar over several times to ensure ingredients are well mixed. Let olives marinate at least 1 week before serving, turning jar several times a day. Store up to 6 months in a cool place. NOTE: Use a mixture of corn oil and olive oil for a more economical marinade. Add sprigs of dried herbs to marinade, if desired. To serve, garnish with lemon twists and a fresh parsley sprig, if desired.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1171, 'Appetizers', 'Marinated Vegetables', '2 c Fresh Broccoli 3/4 c Carrots, cut diagonally 1 c Celery, cut diagonally 1/2 c Red pepper, sliced 1/4 c Pitted olives* 1 cn 14-oz, artichoke hearts, in -water 1/4 c Fat-free Italian Dressing 1/8 ts Red pepper Steam broccoli and carrots till crisp; rinse in cold water to stop the cooking process. Toss broccoli, carrots and remaining veggies in a large bowl. Add dressing and red pepper and toss again. Chill a few hours; serve on a large platter.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1172, 'Appetizers', 'Marinated Wild Rice with Mushrooms', '3 c Water 1 ea Vegetable bouillon cube 1/2 c Wild rice 1/2 c Long-grain rice 4 oz Porcini mushrooms 1 c Mushrooms, sliced 1 c Carrots, julienned 3 tb Parsley, minced 2 tb Chives, minced 1/4 c Walnuts, chopped Salt & pepper --------------------------------VINAIGRETTE-------------------------------- 1/3 c Nut oil 1/4 c Safflower oil 1/4 c White wine vinegar Juice of 1/2 lemon 2 ts Dijon mustard Black pepper 1 ts Mixed herbs Combine water & bouillon cube in a heavy pot & bring to a boil. Stir in the rices & return to a boil. Lower heat, cover & simmer for 45 minutes, until the water has been absorbed. Let rices cool to room temperature. Slice all the mushrooms & sweat them in a skillet over moderate heat until they are just wilted. Combine in a large mixing bowl with the rice & add remaining ingredients, including vinaigrette. Cover & marinate for 2 hours before serving. If making ahead, put in fridge & take it out 1 hour before serving. VINAIGRETTE: Combine all ingredients in a cruet & shake till combined. Shake well before each use.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1173, 'Appetizers', 'Marmaliga', '2 c Water 2 c Milk 1 ts Salt 1 c Yellow cornmeal 1/4 c Butter/margerine Cottage Cheese (Optional) Sour Cream (Optional) Grated Parmesan Cheese (Optional) In a saucepan combine first 5 ingredients. Bring to a boil, stirring constantly and cook until butter is melted and mixture is thick, about 15--20 minutes. Serve topped with a spoonful of cottage cheese and sour cream. (Marmaliga can also be served plain or sprinkled with grated Parmesan Cheese.) Serves 6.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1174, 'Appetizers', 'Martha\'s Pasta Salad', '1 lb Spaghetti 1 t Olive oil 1 Cucumber, diced 1 Bell pepper, chopped 2 Whole tomatoes, diced 18 oz Can tomato sauce 8 oz Italian dressing Boil pasta for 8 minutes, then drain and add olive oil. REfrigerate until cool. Add rest of ingredients. Add onion and red wine vinegar to taste.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1175, 'Appetizers', 'Maryland Crab Cakes', '6 sl White bread 3/4 c Olive oil 3 Eggs--seperated 1/4 ts Dry mustard 1/2 ts Salt 2 ts Worcestershire Sauce 1 1/2 lb Crab meat Paprika 3 tb Butter Maryland Crab Cakes Trim crusts from bread and lay slices on a shallow platter. Pour oil over them and let stand until bread is thoroughly saturated. Use forks to break into small pieces. Combine egg yolks with mustard, salt and Worcestershire sauce. Beat lightly. Stir in bread and crab meat, gently fold in stiffly beaten egg whites, and shape mixture into patties. Sprinkle with paprika and saute in heated butter until golden on both sides.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1176, 'Appetizers', 'Marynowane Pieczarki (Pickled Mushrooms)', '3 c Water 2 tb Salt 2 lb Mushrooms, small, button ----------------------------------MARINADE---------------------------------- 1 1/4 c Vinegar, white 10 Peppercorns, black 2 Bay leaves MARINADE: Simmer vinegar, peppercorns and bay leaves in a small covered saucepan 10 minutes over medium-low heat. Bring to a boil over medium heat. In a large saucepan, combine water and salt; bring to a boil. Add mushrooms. Cover tightly and simmer over low heat 10 minutes. Strain mushrooms; discard cooking liquid. Let cool. Arrange equal amounts of mushrooms in pint canning jars. Pour boiling marinade over mushrooms to cover. Place lids on jars; seal tightly. Let cool to room temperature; refrigerate. Serve chilled.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1177, 'Appetizers', 'Mashed Aubergines (Nam Prik Makhua Yao)', 'Stephen Ceideburg 5 Shallots 2 Aubergines (eggplants) 5 Cloves garlic 1 Fresh chili 1 ts Salt 2 tb Vegetable oil 3 Eggs hard-boiled 20 Mint leaves Peel the outer skin off the shallots and place them with the unpeeled aubergines, garlic cloves and chili under a hot grill or over a barbecue until browned. Peel the aubergines and garlic. Pound the chili, shallots and garlic together. Then add the salt and aubergine and pound together again. Fry the pounded mixture in the vegetable oil for 2-3 minutes. Remove from the heat. Cut the hard-boiled eggs into wedge shapes and mix in with the other ingredients or serve separately. Sprinkle the aubergine with mint leaves and serve accompa- nied by vegetables. From \"Discover Thai Cooking\" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1178, 'Appetizers', 'Matt\'s Queso', '1 ts Vegetable oil 1 ts Chopped Jalapeno 1 tb (heaping) chopt Bell Pepper 1 tb (heaping) chopt onion 1 ts (heaping) chopt celery 1/4 ts Granulated garlic 1 c Chicken broth (Lo/No Salt) 1/2 lb Sausage links (thinly slice) 3/4 lb (approx) Kraft American -Cheese, grated NOT Cheddar -NOT Velveeta! 1/4 c Chopped tomato Heat oil in a large skillet over medium heat; add peppers, onions and celery and cook until tender. Add garlic and chicken broth. In a separate skillet, cook and drain sliced sausage. Add sausage to vegetable mixture. Start sprinkling in cheese, stirring to melt. Add cheese until queso is the desired thickness. Stir in chopped tomato. Serve queso with chips as an appetizer, or, over smoked potatoes, baked potatoes, sauteed spinich, broccoli, fried potatoes or noodles.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1179, 'Appetizers', 'Mcdougall Curried Bean Sandwich Spread', '3/4 c Water 1 ea Onion, finely chopped 1 c Celery, diced 1 ea Green bell pepper, diced 1/2 c Carrot, diced 2 ea Garlic cloves, minced 2 1/2 ts Curry powder 1/2 ts Ground cumin 1 tb Soy sauce 3 c Cooked white beans Place the water in a saucepan, add all the vegetables & the garlic. Cook stirring occasionally, for 15 minutes. Stir in the curry powder, cumin & soy sauce, mix well. Remove from the heat. Add the beans; mix well. Place the mixture in a food processor or blender & process briefly until chopped but not pureed. Chill.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1180, 'Appetizers', 'Mcdougall Indian Lentil Sandwich Spread', '1 c Cooked lentils 4 ea Garlic cloves, pressed 2 ts Ground coriander 1 ts Ground cumin 1/2 ts Ground turmeric 1/2 ts Chili powder 1/2 ts Ground ginger Combine all of the ingredients in a small sacuepan. Cook gently over low heat, stirring occasionally, for 5 minutes, to allow the flavors to blend. Chill for 1 hour. \"The New McDougall Cookbook\". Posted by Carolyn Doss
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1181, 'Appetizers', 'Meat Filled Oriental Pancakes', '-----------------------------ORIENTAL PANCAKES----------------------------- 4 Eggs 1/2 c Water 3 tb Cornstarch 2 ts Soy Sauce 1/2 ts Sugar 1/2 ts Vegetable Oil --------------------------------MEAT FILLING-------------------------------- 1 tb Cornstarch 3 tb Soy Sauce 1 tb Dry Sherry 3/4 lb Ground Beef 1/2 lb Ground Pork 2/3 c Chopped Green Onions & Tops 1 ts Minced Fresh Ginger Root 1 Clove Garlic, Pressed ORIENTAL PANCAKES: Beat eggs in a large bowl with a wire whisk. Combine the water, cornstarch, soy sauce and sugar; pour into eggs and beat well. Heat an 8 inch omelet or crepe pan over medium heat. Brush bottom of pan with vegetable oil; reduce heat to low. Beat egg mixture; pour 1/4 cupful into skillet, lifting and tipping pan from side to side to form a thin round pancake. Cook about 1 to 1-1/2 minutes, or until firm. Carefully lift with spatula and transfer to a sheet of waxed paper. Continue procedure, adding 1/2 teaspoon of oil to pan for each pancake. Makes 6 pancakes. MEAT FILLING: ombine cornstarch, soy sauce and sherry in large bowl. Add beef, pork, green onions, ginger and garlic; mix until thoroughly combined. ASSEMBLY: Spread 1/2 cup meat mixture evenly over each pancake, leaving about a 1/2 inch border on one side. Starting with opposite side, roll up pancake jelly-roll fashion. Place rolls, seam side down, in single layer, on heatproof plate; place plate on steamer rack. Set rack in large pot or wok of boiling water. Cover and steam 15 minutes. (For best results, steam all rolls at the same time.) Just before serving, cut rolls diagonally into quarters. Arrange on serving platter and serve hot. Typed by Syd Bigger.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1182, 'Appetizers', 'Meatball Appetizers', '| Ingredients | | | 1 1/2 | pound | beef, ground | | | 2 | each | eggs | | | 1/4 | cup | milk | | | 1 | cup | plain bread crumbs | | | 1/4 | cup | onion, chopped | | | 1 1/2 | teaspoon | parsley, chopped | | | 1 1/2 | teaspoon | salt | | | 1/8 | teaspoon | pepper | | | 3 | tablespoon | oil | | | 1 | each | bottle chili sauce (10 oz) | | | 1/2 | cup | welch\'s grape jelly | | | 1 | tablespoon | instant coffee | | | | | |
Directions:
| Combine meat, eggs, milk, crumbs, onion, parsley, salt and pepper in bowl and mix well. Shape into tiny meatballs and brown well in oil in large skillet. Remove meatballs from pan. Add chili sauce, jelly and instant coffee to pan drippings and simmer, stirring occasionally until jelly melts, about 4 minutes. Add meatballs and simmer 10 minutes longer. Serve with wooden picks.
This recipe makes about 8 dozen tiny meatballs and 2 cups of sauce.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1183, 'Appetizers', 'Meatballs In Chile Sauce', '3 ea Corn Tortillas; * 1/2 c Milk 1/2 lb Ground Beef 1/2 lb Ground Porked 1/2 lb Ground Ham; Smoked, Cooked 1/4 c Onion; Chopped, 1 Small 1 ea Clove Garlic; Finely Chopped 1 t Cumin; Ground 1 t Oregano Leaves; Dried 1/2 t Salt 1/4 t Pepper 1 c Basic Red Sauce; ** 1 c Beef Broth * Corn Tortillas should be 6 inches in diameter and should be cut into small pieces. ** For Red Sauce Recipe see Sowest2.zip, or use your favorite mexican red sauce recipe. ~------------------------------------------------------------------------- Place tortilla pieces and milk in large bowl; let stand 15 minutes. Mix in remaining ingredients except basic red sauce and broth. Shape into 1-inch balls. Heat basic red sauce and broth to boiling in 10-inch skillet; reduce heat. Add meatballs. Cover and simmer until done, 15 to 20 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1184, 'Appetizers', 'Meatballs In Chili Sauce', '3 ea Corn Tortillas; * 1/2 c Milk 1/2 lb Ground Beef 1/2 lb Ground Porked 1/2 lb Ground Ham; Smoked, Cooked 1/4 c Onion; Chopped, 1 Small 1 ea Clove Garlic; Finely Chopped 1 t Cumin; Ground 1 t Oregano Leaves; Dried 1/2 t Salt 1/4 t Pepper 1 c Basic Red Sauce; ** 1 c Beef Broth * Corn Tortillas should be 6 inches in diameter and should be cut into ** For Red Sauce Recipe see Sowest2.zip, or use your favorite mexican ~------------------------------------------------------ ~----------------- Place tortilla pieces and milk in large bowl; let stand 15 minutes. Mix in remaining ingredients except basic red sauce and broth. Shape into 1-inch balls. Heat basic red sauce and broth to boiling in 10-inch skillet; reduce heat. Add meatballs. Cover and simmer until done, 15 to 20 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1185, 'Appetizers', 'Mediterranean Style Mushrooms', '6 oz Tomatoes, skinned, seeded & -- finely chopped 1 oz Celery, cut in half 1 Garlic clove, crushed 8 oz Button mushrooms, wiped 2 tb Olive oil 1 tb Lemon juice 1 Sprig of parsley 1 Bay leaf 1/4 pt Water 1/4 ts Salt Pepper, to taste 1 tb Parsley, chopped Place tomatoes, celery, garlic, oil, lemon juice, parsley sprig, bayleaf, water, salt & pepper in a pan. Bring to a boil & simmer, uncovered, for 5 minutes. Add the mushrooms & simmer, uncovered, for a further 5 minutes. Remove the celery, parsley & bay leaf. Using a slotted spoon, divide the mushrooms between 4 small plates. Boil the liquid rapidly until it has been reduced by half, about 5 minutes. Spoon over the mushrooms & sprinkle with parsley. Elizabeth Brand, \"Vegetables\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1186, 'Appetizers', 'Melanzane Sott\'Olio (Lightly Pickled Eggplant)', '2 lb Japanese eggplant 4 c Red wine vinegar 4 c Water 1 tb Coarse salt 30 ea Fresh mint leaves 5 lg Garlic cloves, thinly sliced 1/2 ts Red pepper flakes 2 c Olive oil, or as needed Peel the eggplants & cut them into 1/4\" thick slices. Bring the vinegar, water & salt to a boil in a heavy saucepan. In the boiling liquid, immerse as many of the eggplant slices as possible in one layer. Lower the heat to a simmer & set a weighted plate on top of the eggplant to keep it submerged. Cook for about 10 minutes, until it is soft & easily pierced. Remove with a slotted spoon. Repeat with the remaining slices of eggplant. If the liquid becomes too concentrated, add 1 c more of both water & vinegar. Arrange a layer of eggplant slices in a glass bowl. Sprinkle with some mint, garlic & red pepper flakes. Repeat until all the layers are used up & cover with olive oil. Cover & allow to marinate at room temperature for 2 days. Serve as part of an antipasto or with any salad. VARIATION: Melanzane Sott\'Olio II: A stronger version. Cut the peeled eggplant into 1 1/2\" thick slices. Bring 4 c red wine vinegar, 2 c water & 1 tb coarse sea salt to a boil. Cook submerged eggplant for 5 minutes; it should be just piercable by a knife but not soft. Drain well & proceed as above.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1187, 'Appetizers', 'Melitzanosalata', '2 Eggplants (1 - 1-1/2 lbs ea) 4 Garlic cloves 2 Tomatoes; peeled and chopped Salt & freshly ground pepper 2 T Fresh parsley; chopped 1 t Dried oregano; crumbled 1/3 c Olive oil, more if necessary 6 T Red wine vinegar, or more Bake eggplants for 45 minutes in a 375 degree oven or in hot ashes. Peel off and discard the skin, then chop the eggplant flesh while still hot. Rub a wood or earthenware bowl with one of the garlic cloves, cut. Add the eggplant and beat with a wooden spoon-- or if available use a wood mortar to pound the eggplants. Continue pounding or beating, meanwhile adding the tomatoes, a little salt and pepper, 2 to 3 cloves garlic, crushed, and the herbs. Continuing to beat, gradually add the olive oil alternately with the red wine vinegar. Taste, adding oil and vinegar if necessary; melitzanosalata should be thick and smooth. Serve cold with fish, meat, or fresh crisp bread. From \"The Food of Greece\" by Vilma Liacouras Chantiles\". Avenel Books, NY. Note: You will have excellent results by whipping melitzanosalata in a blender or food processor as well.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1188, 'Appetizers', 'Melon with Prawns and Strawberries', '1/2 Medium-size avocado 1/2 ts Lemon juice 1 Medium-size, ripe seasonal -melon (i.e. ogen, -cantaloupe or honeydew) 1 Celery heart, chopped 4 oz Strawberries, hulled and -sliced 8 oz Cooked, peeled prawns -(thawed if frozen) 2 Little Gem lettuces, rinsed -and torn into pieces For the dressing: 8 oz Strawberries 1 ts Caster sugar 2 ts Olive oil 1 tb Unsweetened orange juice 2 ts Chopped fresh parsley Salt and freshly ground -black pepper Preparation time: 20 minutes Freezing: not recommended Peel and chop the avocado and place it in a mixing bowl. Sprinkle it with the lemon juice to prevent it from discolouring. Halve the melon, discard the seeds and scoop out the flesh using a melon baller (or cut it into cubes). Gently combine the melon, chopped celery, strawberries and prawns with the avocado and refrigerate until needed. Meanwhile, puree the dressing ingredients in a food processor or liquidiser. Arrange the lettuce on 4 plates and divide the prawn mixture between them. Pour the dressing over and serve immediately. Cook\'s notes: when melons are ripe they should \'give\' slightly when pressed at the stalk end. Wrap up melons well if storing them in the refrigerator as otherwise they will permeate everything around them with their heady scent.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1189, 'Appetizers', 'Melrose Avenue Spring Rolls', '1/2 lb Chorizo sausage - or any other spicy sausage 1 oz Rice sticks 6 Dried Chinese blk. mushrooms 2 c Shredded green cabbage 2 c Bean sprouts 1 c Julienned carrots 2 Green onions; minced 2 tb Dry sherry 1 tb Oyster sauce 1 tb Oriental sesame oil 1 ts Chinese chili sauce 1/2 ts Sugar 3 Garlic cloves - finely minced 2 tb Cornstarch 2 tb Cooking oil; PLUS: 3 c Cooking oil 12 Spring roll skins 2 Eggs; beaten Dipping sauce of your choice 20 Bibb lettuce leaves ADVANCE PREPARATION: If the sausage is in links, slit the casing and squeeze the meat out. Place the sausage meat in a small frying pan or wok. Cook over low heat until thoroughly cooked and the fat is rendered, about 15 minutes. Stir occasionally. Transfer to a sieve and press the meat with the back of a spoon to eliminate all fat. If the sausage meat is still in lumps, chop finely. Soak the rice sticks in hot water for 20 minutes. Drain and cut into 2-inch lengths. Soak the mushrooms in hot water until soft, about 20 minutes. Discard the stems and shred the caps. Combine the sausage, mushrooms, rice sticks, cabbage, bean sprouts, carrots, and green onions. Separately combine the sherry, oyster sauce, sesame oil, chili sauce, sugar, and garlic. Combine the cornstarch with an equal amount of cold water and set aside. Place a 12-inch skillet or wok over high heat. When hot, add 2 tablespoons cooking oil; when the oil becomes hot, add the sausage mixture. Stir-fry until the vegetables are brightly colored, about 2 minutes, then add the sauce. Stir-fry until the vegetables just begin to wilt, about 1 minute more. Add a little of the cornstarch mixture to thicken the sauce, then transfer to a bowl. Cool to room temperature, and then place in the freezer until thoroughly chilled, about 1 hour. Separate the spring roll skins. Position each spring roll so one of the corners is pointing at you. Place about 1/2 cup of the filling in the bottom third of the skin and then form the filling into a cylinder, stretching between the side corners. Bring the corner nearest you over the center of the filling and then tuck the tip under the filling. Roll the spring roll a turn. Brush the two side corners one-third over the top of the cylinder. Now finish rolling the spring roll into a cylinder. Place on a small tray as you complete the rest of the spring rolls. Store, unstacked and uncovered, in the refrigerator. (These can be done a day ahead.) LAST-MINUTE COOKING: Place 3 cups of cooking oil in a 12-inch skillet and heat over high heat. When the oil reaches 370 F (bubbles will escape from the end of a wooden spoon when placed into the oil for 10 seconds), fry the spring rolls in 3 batches, cooking them on both sides until light golden, about 3 minutes. Drain on a wire rack. Heat the oil again, this time until it reaches 400 F. Fry the spring rolls a second time in 2 batches until they are dark golden, about 1 minute. Drain. The second frying makes the spring rolls crispier. Serve spring rolls whole or cut in half, with one or more dipping sauces. Guest should wrap a spring roll in a lettuce leaf, dip it in sauce, and enjoy. Serves: 8 to 12 as an appetizer
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1190, 'Appetizers', 'Mexican Appetizer', '1 (8 oz) package cream -cheese, softened 1/2 Jar thick and chunky -picante sauce 1/2 Jar dried beef, chopped 8 -10 flour tortilla shells 1 c Cheese, grated -Paprika Mix cream cheese, picante sauce and dried beef until creamy. (You may chop the dried beef in a food processor, then add the other two ingredients and mix.) Place one tortilla shell on serving dish and spread with a layer of the mixture. Repeat this process until you have a stack of 8 to 10 tortilla shells with cream cheese layers between. Cover with plastic wrap and refrigerate overnight. Cut into wedges to serve. Sprinkle with grated cheese and paprika. If desired, serve with sour cream, guacamole, or extra picante sauce on the side. The grated cheese can also be added to the cream cheese mixture rather than sprinkled on top. From: Stephanie Da Silva Date: 07-19-93
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1191, 'Appetizers', 'Mexican Beef Dip', '2 1/2 lb Ground beef 1 Onion; chopped 8 oz Mozzarella cheese; shredded 8 oz Cheddar cheese; shredded 1 lb Velveeta cheese; chunked 1 pk Taco seasonings 1 cn Picante sauce Garlic salt to taste Brown ground beef and drain off fat. Mix beef with taco seasoning. Combine all ingredients into a casserole dish. Bake at 350~ for 30 minutes. Serve with nacho chips.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1192, 'Appetizers', 'Mexican Cheese Squares', '5 lg Eggs 1/4 c All-purpose flour 1 pn Salt 3/4 ts Baking powder 4 oz Can green chile peppers or -- diced Fresh jalapeno peppers -- deveined and seeded 1 c Sour cream 2 c Packed, grated Cheddar -cheese (1/2 lb.) 1 To 2 tb. Mexican hot sauce 1 tb Fresh cilantro leaves; torn -- no stems 1 tb Unsalted butter In a large mixing bowl, whisk together eggs, flour, salt and baking powder until smooth. Stir in diced chile peppers, sour cream and cheese. Add hot sauce to taste and cilantro. Melt butter in an 8\" square baking dish. Pour mixture into dish and spread with a spatula. Bake at 400 F. for 15 minutes, then turn heat down to 350 F. and bake an additional 30 minutes, or until toothpick inserted in center comes out clean. Cool slightly, then cut into squares to serve. To freeze, wrap - uncut - in foil, then place in airtight freezer bag. Reheat, unthawed, in foil wrapping in a moderate oven until heated through, about 25 minutes. Yield: About 24 squares. From _Nancy Enright\'s Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 33. ISBN 0-88862-788-2. Electronic format by Cathy Harned.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1193, 'Appetizers', 'Mexican Deviled Eggs', '12 ea Hard Boiled Eggs; Lg, Peeled 1/4 c Mayonnaise Or Salad Dressing 1 tb Cumin; Ground 1 tb Capers; Finely Chopped 1 tb Mustard; Prepared 1/2 ts Salt 1 ea Jalapeno Pepper; * 1 x Red Chiles; Ground 1 x Cilantro; Fresh, Snipped * Jalapeno Chile should be seeded and finely chopped. Cut the eggs lengthwise into halves. Slip out the yolks and mash with a fork. Mix the mashed yolks with the mayonnaise, cumin, capers, mustard, salt and the jalapeno pepper. Fill the egg whites with the egg yolk mixture, heaping lightly. Sprinkle with ground red chiles and garnish with the cilantro.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1194, 'Appetizers', 'Mexican Dip', '--------------------------------FIRST LAYER-------------------------------- 2 cn Jalopena bean dip --------------------------------SECOND LAYER-------------------------------- 2 Large avocados (mashed) 8 oz Taco sauce --------------------------------THIRD LAYER-------------------------------- 1 pt Sour cream 1 pk Taco mix ------------------------------------TOP------------------------------------ 1 c Chedder cheese (shred) Chopped tomatoes Green chiles Black olives Green onions
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1195, 'Appetizers', 'Mexican Dip in Crockpot', '| Ingredients | | | 1 | pound | hamburger | | | 1 | each | onion, chopped | | | 8 | oz | velveeta | | | 8 | oz | monterey jack with jalapenos | | | 15 | oz | can stewed tomatoes | | | 10 1/2 | oz | can mushroom soup | | | | | |
Directions:
| Brown hamburger and onion in skillet. Place in crockpot, on high heat, add cubed cheeses and stir occasionally until melted. Add tomatoes and soup. Heat through. Reduce heat to low to keep dip warm.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1196, 'Appetizers', 'Mexican Fudge', '| Ingredients | | | 1 | pound | monterey jack cheese with jalapeno pepper | | | 1 | pound | cheddar cheese | | | 1 | cn | evaporated milk (13 oz.) | | | 2 | each | eggs | | | 3 | tablespoon | flour | | | | | |
Directions:
| Grate cheese and lay in greased 9x13 inch pan. Beat milk, eggs, and flour together, pour over cheeses. Bake 40 minutes at 350 degrees F. Cut into squares or diamonds, serve hot or cold.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1197, 'Appetizers', 'Mexican Pita Pizzas', '4 Pita breads 1 cn Black beans (15 oz) - drained Pico de Gallo (11.5 oz) - drained 1 c Cheese, Cheddar - shredded 1 c Cheese, Monterey Jack - shredded 2 c Lettuce - shredded Salsa Guacamole Scallions - sliced Olives, ripe Sliced Heat oven to 375F. Place pita breads on large baking sheet. In medium bowl, combine beans and Pico de Gallo. Spoon over pita breads. Sprinkle each with cheeses. Bake 14 to 18 minutes or until heated through and cheese is melted. Top with shredded lettuce. Cut each into 6 wedges. Serve with salsa, sour cream, guacamole, scallions and/or olives. Nutritional Analysis per serving: 90 calories, 5 g. protein, 11 g. carbohydrates, 3 g. fat, 10 mg. cholesterol, 180 mg. sodium, 95 mg. potassium. Calories from fat: 29% Original recipe from Chi-Chi\'s Mexican at Home. Conversion and additional nutritional analysis by Rick Weissgerber [GEnie D.WEISSGERBE]
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1198, 'Appetizers', 'Mexican Salsa Dip', '1 cn Chopped olives 1 cn Chopped Ortega green chilis 4 To 6 chopped green onions 2 Chopped medium tomatoes 3 tb Olive oil 1 tb Brown vinegar From: Marcy Moreno Posted by: Donna Ransdell lots of salt Mix together and serve with tortilla chips. It is usually better if made just an hour or so before serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1199, 'Appetizers', 'Mexican Shrimp Cocktail', '1 c Water 1/3 c Lime Juice 1 ea Clove Garlic; Finely Chopped 2 ts Salt 1 x Pepper; Dash of 24 ea Shrimp; Raw, * 1 ea Avocado; Peeled And Chopped 2 ea Jalapeno Chiles; ** 1/4 c Tomato; Chopped 2 tb Onion; Chopped 2 tb Carrot; Finely Chopped 2 tb Cilantro; Fresh, Snipped 2 tb Vegetable Or Olive Oil 1 1/2 c Lettuce; Finely Shredded 1 x Lemon Or Lime Wedges * Shrimp should be peeled and deveined. ** Jalapeno Chiles should be seeded and finely chopped. ~------------------------------------------------------------------------- Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart Dutch oven; reduce heat. Simmer uncovered until reduced to 2/3 cup. Add shrimp. Cover and simmer 3 minutes; do NOT overcook. Immediately remove shrimp from liquid with slotted spoon; place in bowl of iced water. Simmer liquid until reduced to 2 T; cool. Mix reduced liquid, shrimp and remaing ingredients except shredded lettuce and lemon wedges in a glass or plastic bowl. Cover and refrigerate at least 1 hour. Just before serving place 1/4 cup lettuce on each of 6 serving dishes. Divide shrimp mixture among dishes. Garnish with lemon wedges.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1200, 'Appetizers', 'Mexican Stuffed Mushrooms', '12 lg Mushrooms,2 1/2\" diameter 1/3 c Thinly sliced green onions 1 Garlic clove,minced/pressed 3/4 ts Ground cumin 3/4 ts Chili powder 1 cn Tomato sauce 1 cn Diced green chilies 1/4 lb Jalapeno jack cheese, -shredded 2 c Unseasoned stuffing mix 2 ts Salad oil Twist mushroom stems free, trim off dried ends, and finely chop stems. In a 10-12\" frying pan over medium heat, combine stems, onions, garlic, cumin, chili powder, and 1/4 cup water. Stir often until vegetables begin to brown. Add 2 tablespoons water, scrape browned bits free, and repeat step. Add tomato sauce, chilies, and 1/2 the cheese. Remove from heat and gently stir in the stuffing. Rub mushrooms with oil. Set cup side up in a 9x13\" pan. Mound all the filling into caps. Sprinkle with remaining cheese. Bake in a 400\'F. oven until cheese is lightly browned, 15-20 minutes. Per serving: 199 calories; 9.6 grams protein; 8.7 grams fat; (3.6 grams saturated fat); 23 grams carbohydrates; 731 milligrams sodium; 20 milligrams cholesterol. ~Kathy Addison, Albuquerque, New Mexico.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1201, 'Appetizers', 'Microwave Cauliflower Pick-Ups', '1 sm Head cauliflower 1/3 c Butter or margarine 1/4 c Dry bread crumbs 1/4 c Grated Parmesan cheese 1 ts Tarragon leaves, crushed 1 ts Paprika 1/2 ts Salt 1 ds Pepper Wash cauliflower and pat dry. Separate into flowerets. Microwave butter in a small dish until melted. Combine remaining ingredients in plastic bag. Dip several pieces of cauliflower at a time in butter. Add to crumbs and shake to coat evenly. Repeat with remaining cauliflower. Arrange in single layer in 12x8\" glass baking dish. Microwave, covered, with a paper towel on high for 4-1/2 to 5-1/2 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1202, 'Appetizers', 'Midia (Mussels) Appetizer', '3 lb Fresh mussels,scrubbed, -beard removed and steamed -for 10 minutes 4 c Chopped onions 3/4 c Olive oil 1 c Long grain rice,washed and -drained 1 1/2 t Salt Pepper to taste 1 t Cinnamon 1 t Allspice 1 t Dried basil 3/4 c Currants 1/4 c Pine nuts 2 c Water Prepare mussels and set aside. Saute onions in olive oil until soft. Add rice and mix thoroughly. Add salt, pepper, spices, currants and pine nuts. Mix well. Add water, bring to a boil and cook for 10 minutes at medium heat. Add cleaned mussels, removed from their shells, mix thoroughly and cook about 10 minutes. Serve at room temperatur, mounded in a dish surrounded by fresh lemon slices. This may be used as an appetizer or as a side dish.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1203, 'Appetizers', 'Mildred\'s Spinanch Sandwich', '3/4 c Unsalted butter, softened 1 tb Lemon juice 1 tb Fresh dill, cut fine or 1 ts Dried dill Black pepper Fresh spinanch leaves W/heavy stem or spine gone 2 Loaves fresh, white thin- -sliced sandwich bread In a small bowl mix butter, lemon juice and dill. Sprinkle generously with fresh black pepper. Remove crusts from thin-sliced bread. Spread one side of a slice of bread with lemon-butter mixture. Place two fresh spinanch leaves in center of bread with leaf points extending out a little on each side of bread. Carefully roll bread slice to form a log. Hold it in place with a toothpick. Place on a baking pan. Repeat with the other bread slices and gently push together in the pan so they will retain their shape. Cover tightly and refrigerate for a few hours until needed.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1204, 'Appetizers', 'Millet Loaf', '1 1/2 c Millet 3 3/4 c Water 2 ts Sea salt 1 1/2 c Peeled, finely diced carrots 1 c Finely diced celery 1 c Finely diced onions 1 Garlic clove; minced 2 tb Sesame oil 1 1/2 ts Dill weed 1 ts Dried thyme 1 c Pistachio nuts (optional) -OR- roasted sunflower seeds 3 tb Unbleached flour 3 tb Gluten flour You can serve this versatile loaf for lunch or as an appetizer. Place slices on a bed of Bibb lettuce with vegetable garnishes and a light, creamy salad dressing. ************************************************************ Rinse the millet and put it in a medium saucepan with the water and 1/2 teaspoon sea salt. Cook the millet, covered, over medium heat for about 30 minutes or until soft; the millet should absorb all of the water. (If the grains are too moist, the loaf will not bind properly.) Saute the carrots, celery, onions, and garlic in oil for 6 minutes, or until the onions are translucent. Add the seasonings, including the remaining 1 1/2 teaspoons of salt. Mix the cooked millet and the vegetables together, along with the nuts or seeds, if you wish. Mix the two flours together and add them to the millet mixture, blending it well so the loaf will hold together. Lightly oil and flour a large loaf pan. Press the millet mixture into the pan and bake in a preheated oven at 400 degrees F for about one hour. (If the millet mixture is warm when you put it in the pan, reduce the baking time to about 45 minutes.) Allow the loaf to cool for 10 minutes, then carefully remove it from the pan. To avoid breaking the loaf, you may wish to slice it while it is still in the pan. Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN: 0-89815-377-8 Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1205, 'Appetizers', 'Minature Reubens', '8 oz Loaf party rye-bread slices 1/4 c Mayonnaise 1 tb Chil sauce 1/2 ts Prepared horseradish 1/2 sm Green pepper, minced 1/4 lb Thinly sliced corned beef 8 oz Sauerkraut, drained 8 oz Slice swiss cheese Preheat oven to 350oF. Arrange bread slices on large cookie sheet. Bake 5 minutes or until lightly browned on one siode. Remove cookie sheet oven. Meanwhile, in small bowl, stir mayonnaise, chil sauce, horseradish, and green pepper until blended. (Could substitute 1,000 Island dressing). With knife, spread some mayonnaise mixture on toasted side of each bread slice. Top each slice with some corned beef, sauerkraut, then cheese, cutting corned beef and cheese slices to fit. Bake about 10 minutes or until cheese is melted. Serve immediately. Makes about 3 dozen canap‚s. Each canap‚: About 60 calories, 4 g fat, 10 mg cholesterol, 135 mg sodium. Good Housekeeping\'s HOLIDAY BEST \'93 pg 120
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1206, 'Appetizers', 'Moroccan Eggplant Salad', '2 ea Eggplants, 2 lb total Salt Olive oil, for frying 3 ea Garlic cloves, chopped 1 1/2 ts Sweet red pepper 1/4 ts Hot red pepper 1 ts Cumin ----------------------------------DRESSING---------------------------------- 2 tb Olive oil 2 tb Lemon juice Black pepper ----------------------------------GARNISH---------------------------------- Italian parsley, chopped Half lemon slices Black olives, optional Remove vertical strips of skin from the eggplant using a vegetable peeler. Cut into lsices 1\" thick. Salt & leave to drain for 30 minutes. Rinse well & pat dry. Heat oil in a skillet & fry the slices on both sides until they are golden brown. Drain of excess oil. Chop fried slices & mix with the garlic cloves & spices. Return to skillet & continue to fry until excess liquids have evaporated. Transfer to a salad bowl. Sprinkle with dressing ingredients & allwo to cool. When ready to serve, toss the salad. Correct the seasoning & garnish.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1207, 'Appetizers', 'Moroccan Spiced Olives', '1 ts Cumin seeds 1 ts Fennel seeds 1 ts Coriander seeds 1/4 ts Cardamom, ground 1 pn Crushed red pepper flakes 1 pn Nutmeg, ground 1 pn Cinnamon 1 tb Olive oil 1 1/2 c Green olives, brought to -- room temperature 1 tb Lemon juice 1 tb Orange juice 3 ea Garlic cloves, minced Heat first 8 ingredients in a small skillet over medium heat until fragrant, about 2 minutes. Remove from heat & add olives & toss to coat. Stir in remaining ingredients. Refrigerate in an airtight container for at least 4 hours or up to 3 weeks. The longer the marinate, the better they taste. Drain & serve at room temperature.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1208, 'Appetizers', 'Morroccan Spiced Olives', '1 c Olives purchased from deli -or Middle Eastern grocery -(green Yield: 1 cup Olives are often served as part of the Middle Eastern appetizer assortment called mezze or mazza that is brought to your table with your wine, ouzo, or arak. Anything can turn up as part of a mezze selection: octopus dressed in olive oil and lemon, chunks of feta cheese or salami on small pieces of bread, or a plate of creamy, tart hummus. Olives, brined, salted, or marinated, are almost always on one of the little plates. Middle Eastern marketplaces feature huge vats and crocks of differently spiced olives in myriad array. Some are fleshy, some juicy, others bitter and dense, and each is in a subtly different mainade. The marinade in this recipe is good for almost any type of olive; it is especially delicious with green brined olives or fleshy Greek-style ones (it even improves California-style ripe Olives). brine-cured, Kalamata, Greek-style, or shriveled black dry-cured) 1/4 cup olive oil 4 cloves garlic, chopped 1 tsp fresh rosemary leaves, lightly crushed 1 1/2 tsp Aji Harissa, Berbere, or commercial chile-garlic paste 1 tbsp wine vinegar 1. Drain olives of any brine. 2. Slowly heat olive oil over low heat. Remove from heat and add garlic, rosemary, chile-garlic paste, and vinegar. 3. Pour marinade over olives and let stand at least 2 hours (the flavor gets hotter the longer it stands). ADVANCE PREPRATION: Lasts almost forever, covered and refrigerated VARIATION: A Mediterranean-inspired hors d\'oeuvre. 4 ounces Montrachet or Leazay goat cheese 1 to 2 cloves garlic, chopped 1 tsp finely chopped cilantro (optional) 1 tsp medium salsa (or to taste) 1/2 tsp thyme 1 tsp olive oil Approximately 1/2 a French baguette, cut into 1/2 to 3/4 inch slices Morroccan Spiced Olives 1. Mash goat cheese with a fork. Add garlic, cilantro, salsa, thyme, and olive oil. 2. Spread goat cheese mixture on bread slices; top each with half a pitted marinated olive. RECOMMENDED WINE: Enjoy with a glass of a medium-bodied Cabernet Sauvignon with noticeable character, one from California, Chile, or Spain.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1209, 'Appetizers', 'Moussaka (Lamb and Eggplant Casserole)', '4 7 to 8\" eggplants, washed 1 tb Salt 2 tb Olive oil 2 lb Lean ground lamb Vegetable oil 2/3 c Finely chopped onion 8 oz Sliced mushrooms, drained 1 ts Salt 1 ts Dried rosemary leaves 1/2 ts Dried thyme leaves 1 Clove garlic, peeled -and crushed 2/3 c Beef stock or broth 1 1/2 ts Cornstarch 3 tb Tomato paste, -(save remainder for sauce) 3 Eggs, slightly beaten Tomato sauce for Moussaka -(recipe) 1. Remove green caps from eggplants and slice eggplants in half lengthwise. Make deep slashes in eggplant pulp, but do not cut through skins. Sprinkle eggplant halves with the 1 tablespoon salt and allow to stand at room temperature 1/2 hour. 2. Squeeze moisture out of eggplant halves and brush cut sur- faces with the 2 tablespoons of olive oil. Heat 4 eggplant halves at a time in Microwave Oven 7 minutes or until pulp is tender. Repeat with remaining eggplant halves. 3. Scoop pulp out of eggplant, being careful not to rip skins. Set skins aside. Chop eggplant pulp coarsely. Place pulp in a medium-sized, heat-resistant, non-metallic bowl and heat, un- covered, in Microwave Oven 4 minutes or until tender. Stir occasionally. 4. In a large heat-resistant, non-metallic bowl, crumble the lamb. Heat, uncovered, in Microwave Oven 5 minutes stirring frequently to break up pieces until meat is no longer pink. 5. Liberally oil a deep, 2-quart, heat-resistant, non-metallic cas-serole. Line casserole with the reserved eggplant skins. Arrange skins with the purple sides toward the outside and wide ends of eggplant skins at the top of the casserole. 6. Drain the lamb juices and discard. Add chopped eggplant, onion, mushrooms, the 1 teaspoon salt, thyme, rosemary and garlic to the cooked lamb. Stir to combine well. Heat, uncovered, in Microwave Oven 5 minutes or until onion is tender. 7. In a small heat-resistant, non-metallic bowl combine beef stock and cornstarch until smooth. Heat, uncovered, in Microwave Oven 1 minute or until thickened and clear; stir occasionally. 8. Add thickened beef stock with remaining ingredients, except tomato sauce, to lamb mixture. Pour lamb-eggplant mixture into eggplant-skin-lined casserole. 9. Fold eggplant skins over filling. Heat, covered with a plate, 9 minutes or until a knife inserted in the center of the mixture comes out clean. 10. Invert onto platter for serving. Serve with tomato sauce.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1210, 'Appetizers', 'Mtk\'s Sauced Shrimp', '1/2 c Sour Cream 1/4 c Mayonnaise 2 tb Chili Sauce Or Tomato Sauce 1 tb Fresh Lemon Juice 1 tb Drained Horseradish 1 1/2 ts Worcestershire Sauce 1/2 ts Tabasco Pepper Sauce 1 1/2 ts Curry Powder 1 tb Finely Minced Mango Chutney 2 tb Drained Capers 2 lb Shrimp, Cookked, Shelled -And Deveined 1 tb Chopped Fresh Parsley Martha Tupper Kay, a special lady from Mississippi, created recipes for McIlhenny Company for many years. She was famous for her shrimp sauce, which has a deliciously complex mix of condiments and spices. If you prefer, the sauce can be served on the side, for dipping. ~------------------------------------------------------------------------- In a large bowl, stir together the sour cream, mayonnaise, chili sauce, lemon juice, horseradish, Worcestershire sauce, Tabasco sauce, curry powder, chutney and capers. Pour the sauce over the shrimp and toss to coat. Refrigerate for several hours. To serve, mound the shrimp in a serving dish and sprinkle with parsley and additional capers, if desired. From: The Tabasco Cookbook. Typed by Syd Bigger.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1211, 'Appetizers', 'Mulligatawny Soup', '3 tb Butter 1 tb Corn oil 1 lg Onion, chopped 2 Stalks celery, sliced thinly 3 Carrots, diced 1 1/2 tb Curry Powder 2 tb All-purpose flour 5 c Chicken stock 2 tb Long grain white rice 2 Tomatoes, peeled, chopped 8 oz Cooked chicken, diced 1 sm Cooking apple, peeled, -cored, diced Salt to taste Fresh celery leaves (opt) Carrot strip (opt) Heat butter and oil in a saucepan. Add onion, celery and carrots; cook gently 5 minutes. Stir in Curry Powder and flour and cook 1 minute. Stir in stock and bring to a boil; add rice and stir well. Cover and simmer 20 minutes, stirring occasionally. Add tomatoes, chicken, apple and salt. Cover again and simmer 15 minutes. Garnish with celery leaves and carrot strip, if desired, and serve hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1212, 'Appetizers', 'Mushroom & Barley Miso Soup', '3 tb Vegetable oil 1 lg Onion, chopped 1 ts Thyme 12 oz Mushrooms, chopped 1 tb Pot barley, washed 1 1/2 pt Water 1 ts Miso 1 sm Garlic clove, crushed 1 ts Salt Soy sauce to taste Parsley, chopped Heat oil in a large pot & saute the onions & thyme. After 5 minutes, add the mushrooms & cook for another 2 minutes. Add the barley & water & bring to a boil. Reduce heat, cover & simmer for 1 to 1 1/2 hours. Blend 1/4 pint of the soup in a blender with the miso, garlic, salt & soy sauce. Pour the blended soup back into the soup pot, mix well, reheat & serve garnished with lots of chopped parsley.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1213, 'Appetizers', 'Mushroom Almond Pate', '1 c Slivered almonds 1/4 c Butter 1 sm Onion, chopped 1 Clove garlic, minced or -pressed 3/4 lb Mushrooms, sliced 3/4 ts Salt 1/2 ts Thyme 1/8 ts Pepper 2 tb Oil Mushroom Almond Pate Spread almonds in a shallow pan and toast in a 350 degree oven for 8 minutes or until lightly browned Melt butter in a large frying pan over medium high heat. Add onion, garlic, mushrooms, salt, thyme and pepper. Cook, stirring occasionally, until onion is soft and most of the pan juices have evaporated. In a food processor or blender, whirl almonds to form a paste, With motor tunning, add oil and whirl until creamy. Add mushroom mixture and whirl until pate is smooth. Chill until set. I used walnuts, because I had them on hand, and this turned out fine. I served it alongside thinly sliced toasted rounds of italian bread. Yum. Next to that, I had a wedge of brie surrounded by bite-sized hunks of carrots (cutting veggies to bite size saves the worry some people have about others who dip, bite, then stick something bitten back into the dip. . .) and a dip I make for veggies that is yummy, but not for the faint of heart. Spicy Yogurt Dip 1 c nonfat yogurt 1 1/2 Tbsp apricot honey (or 1 Tbsp honey plus 1/2 Tbsp apricot preserves) 1 tsp curry powder 1/2 tsp cayenne pepper Mix all ingredients together and let sit for at least an hour. The flavor intensifies, but you may want to add curry and/or cayenne later. This tastes sweet, and you don\'t realize it\'s hot until it\'s too late.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1214, 'Appetizers', 'Mushroom Appetizer', '2 lb Fresh mushrooms 1/4 lb Butter 1 pk Garlic or Italian \"Good -Seasons\" mix Saute cleaned mushrooms in butter for 5 minutes. Sprinke with the package of \"Good Seasons\" dressing mix. Simmer covered, do not boil, for 1 1/2 hrs. Serve with toothpicks. They go fast.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1215, 'Appetizers', 'Mushroom Caps with Pesto', '24 Mushrooms fresh 1/2 c Walnuts or Pine Nuts chopped 2 c Basil Snipped, fresh 1/2 c Parmesan Cheese grated 4 Garlic cloves peeled 1/4 c Olive Oil 1 Pepper to taste Servings: 24 Preheat oven to 425. In a food processor bowl or blender container, Place the oil, chopped nuts, basil, parmesan cheese, and garlic. Process or blend until smooth. Add pepper to taste. Remove and discard stems from mushrooms. Clean mushrooms. Spoon a rounded teaspoon of pesto into each mushroom cap. Place a walnut half or several pine nuts atop each. Bake for about 10 minutes or until hot. Drain on a paper towel. Serve warm..
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1216, 'Appetizers', 'Mushroom Cups', '1 c Chopped onions 2 c Chopped mushrooms 3 tb Margarine 1/2 c Chopped parsley 2 Egg yolks 3/4 c Grated mozzarella cheese 1/2 c Grated parmasean cheese 1 ts Salt 8 Sliced white bread 1/2 c Melted butter Saute onions and mushrooms in margarine. Remove from heat. Add parsley, eggs, cheeses and seasoning. Combine well. Trim crusts from bread and cut into 4 equal squares. Roll pieces flat with a rolling pin. Dip bread in melted butter and arrange in miniture muffin tins. Fill each with mushroom-cheese mixture. Bake 350 degrees for 20-25 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1217, 'Appetizers', 'Mushroom Mozzarella Bruschetta', '1 cn Cream of Mushroom Soup 1 Loaf Italian or French bread 1/4 c Olive oil 1 Clove garlic; minced OR 1/4 ts Garlic powder 1/4 c Green onions; chopped 1/4 c Red peppers; chopped 1/4 ts Italian seasoning 2 c Mozzarella cheese; shredded 1 tb Parmesan cheese; grated Heat broiler. Combine soup, garlic, Italian seasoning and parmesan until well blended; set aside. Cut bread into 1\" slices and place on baking sheet. Brush bread with oil and toast lightly under broiler. Heat oven to 375F. Spread one tablespoon of soup mixture evently over each slice. Sprinkle with green onions and red peppers; top with mozzarella. Bake 5 to 7 minutes or until cheese is melted. Contributed by Lisa Keys, Middlebury, CT Source: Readers Digest, May 1993 Typed by .\\ichele
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1218, 'Appetizers', 'Mushroom Parmesan', '1 lb Mushroom 2 T Parsley, chopped 2 ea Garlic, cloves minced 3 T Parmesan cheese 1 t Oregano 1/2 c Bread crumbs 1/2 c Olive oil 1 x Pepper, ground 1 x Salt Preheat oven at 350 deg. Wash and remove mushroom stems. Chop the stems and mix with garlic, parsley, cheese, oregano, bread crumbs, salt and pepper. Place mushrooms stem side up in baking dish. Fill mushrooms with mixture. Add 1/4-inch of water to dish. Pour olive oil evenly over caps and bake 30 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1219, 'Appetizers', 'Mushroom Pate #1', '1/3 c Butter 1/2 c Fresh mushrooms (any type) 1/2 c Finely chopped onion 2 tb Dry sherry or vermouth 3 oz Cream cheese; softened 1/4 c Minced fresh parsley In a fry pan, melt butter over med. heat, add mushrooms and onions. Cook until mushrooms are browned (10-15 min.), stirring often. Mix in sherry. Remove from heat,set aside. In a bowl, beat cream cheese and parsley until blended, and then add mushroom mixture. Blend. (If you want the pieces of mushroom, just stir. I like to Cuisinart in, so it\'s the same consistency as pate.) Refrigerate, and serve with breads or crackers. Posted by Debi of \"Delectables by Debi Custom Catering\" (NRPC58B)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1220, 'Appetizers', 'Mushroom Pate #3', '1 lb Fresh mushrooms 1/4 c Butter or margarine 1/3 c Minced onion 1/3 c Finely chopped celery 2 Eggs 3 oz Cream cheese, softened 3/4 c Fine dry bread crumbs 1 ts Salt 1/2 ts Basil leaves, crushed 1/4 ts Rosemary leaves, crushed 1/4 ts Oregano leaves 1/8 ts Ground black pepper Preheat oven to 400. Rinse, pat dry and finely chop mushrooms (makes about 5 cups); set aside. In a large saucepan melt butter. Add onion and celery; saute until tender, about 5 minutes; set aside. In a large mixing bowl beat eggs and cream cheese until smooth. Add bread crumbs, salt, basil, rosemary, oregano, black pepper and reserved onion and celery mixture and mushrooms. Stir until mixture is well blended and smooth. Butter a 7 x 4 x 2 inch loaf pan. Cover the long side and bottom of pan with a strip of waxed paper leaving a 1-1/2 inch overhang. Spoon mushroom mixture evenly into pan. Cover top of pan with foil. Bake until firm, about 1-1/2 hours. Cool in pan until lukewarm. Remove from pan using waxed paper overhang as an aid; discard paper. Serve at room temperature with crackers as an appetizer garnished with mushroom slices, grated carrot and chopped onion, if desired. Yield: 12 to 14 portions.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1221, 'Appetizers', 'Mushroom Piccante', '------------------------------PHILLY.INQUIRER------------------------------ 1 1/2 lb SMALL WHITE MUSHROOMS 1 tb FRESH SHREDDED OR 1 ts DRIED BASIL LEAVES 4 tb OLIVE OIL 1 tb CHOPPED ITL.PARSLEY 1 MEDIUM ONION,SLICED THIN 2 ts SALT 1 CLOVE GARLIC,MINCED 1/4 ts FRESHLY GROUND PEPPER 3 LARGE TOMATOES,CUBED 1/4 c WINE VINEGAR 2 tb DRAINED SMALL CAPERS TRIM,CLEAN,AND DRY MUSHROOMS AND SLICE THEM IN 1/8 INCHTH IN.PLACE IN AN ENAMLED OR NON STICK SAUCEPAN WITH THE OIL,ONION,GARLIC.COOK UNCOVERED,STIRRING OCCASIONALY,FOR FIVE MINUTES.ADD THE TOMATOES,BASIL,PARSLEY,SALT AND PEPPER AND COOK,UNCOVERED,10 MINUTES LONGER.STIR IN VINEGAR AND CAPERS.GARNISH WITH SLICED TOMATOES,AND MUSHROOMS.SERVE HOT OR AT ROOM TEMPERATURE.SERVES 6 TO 8.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1222, 'Appetizers', 'Mushroom Satay (Satay Het Hom)', '8 oz Presoaked Chinese mushrooms --------------------------------THE MARINADE-------------------------------- 1 ts Finely chopped galangal 1 ts Finely chopped lemon grass 1 ts Kaffir lime leaf --(finely chopped) 2 Coriander roots 4 sm Garlic cloves -- coarsely chopped 1/2 ts Curry powder 1 tb Light soy sauce 2 tb Sugar 1 ts Powdered coriander seed 1 ts Ground cumin 1 ts Salt 2 tb Oil 1/2 c Coconut milk ------------------------------THE PEANUT SAUCE------------------------------ 1 tb Oil 1 tb Red curry paste 1 c Coconut milk 2 tb Sugar 1/4 ts Salt 1 tb Lemon juice 3 tb Ground roast peanuts Taking each mushroom as a rough circle cut towards centre in a spiral to make one long strip as if peeling an apple in one go. Set aside. THE MARINADE: In a mortar pound together the galangal, lemon grass, lime leaf, coriander roots and garlic to form a paste. Place this in a mixing bowl and stir in all the other ingredients, mixing well. Place all the mushroom strips in this marinade and leave for at least 30 minutes. PEANUT SAUCE: In a wok or frying pan/skillet, heat the oil, add the curry paste and fry briefly until it blends with the oil. Add the coconut milk, lower the heat and stir well until a rich red colour appears. Add the remaining ingredients, stirring constantly until a thick sauce is formed, and set aside. Take the mushroom strips from the marinade and thread each one on to a satay stick. Grill/broil until cooked through. Serve with the peanut sauce and fresh cucumber pickle. Little triangles of toast may also be served for those who wish to mop up more sauce.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1223, 'Appetizers', 'Mushroom Souffle', '1 tb Butter 250 g Small mushrooms, sliced 1 Shallot, finely chopped 1 ts Mixed herbs 1 ts Chopped parsley 1 1/2 tb Butter 3 tb Flour 1 1/2 c Milk 1/2 ts Salt 1/4 ts Pepper 4 Egg yolks 3 tb Grated parmesan cheese 2 tb Cream 1/4 ts Ground mace 1/2 ts Salt 1/4 ts Pepper 4 Egg whites 1 tb Grated parmesan cheese 1. melt butter in pan and saute next 4 ingredients for 2-3 minutes. remove from pan. melt butter, add flour, cook 1-2 minutes. 2. remove from heat, gradually add milk, salt and pepper. 3. return to heat and stir constantly till mixture boils and thickens. 4. simmer over low heat 5-7 minutes. 5. add next six ingredients and mix well, beat egg whites till stiff, fold into sauce mixture. 6. pour third of the sauce mixture into 4 souffle dishes, sprinkle over half the mushroom mixture. repeat layer of sauce and mushroom and end with a sauce layer and sprinkle with cheese. 7. bake at 190 degrees c for 30-35 minutes. 8. serve immediately.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1224, 'Appetizers', 'Mushroom Soup', '2 ea Carrot 1 ea Parsley root 2 ea Celery stalks 2 ea Onions, sliced 4 c Salted water 1 lb Mushrooms, sliced 1 c Water 1 ea Salt and pepper 2 T Instant flour 1/4 c Cold water 1/2 c Sour cream 1 T Dill leaves 1 lb Rhubarb finely chopped 1 ea Noodles, fine macaroni Cook the carrots, parsley, celery and 1 onion in 4 cups salted water for 20 minutes. Strain. Cook the mushrooms and second onion in 1 cup water for 10 minutes. Add salt and pepper. Combine with vegetable broth, add the flour mixed with 1/4 cup cold water. Boil. Remove from heat. Add sour cream, dill and parsley. Add noodles, fine macaroni.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1225, 'Appetizers', 'Mushroom Spread', '3 ts -to 2 tb Olive oil 1 c Coarsely chopped leeks -(white part only) 1 lg Garlic clove - peeled and finely chopped 3/4 lb Mushrooms; wiped clean - and coarsely chopped 1/2 ts Dried leaf oregano 1/2 ts Salt Freshly ground black pepper 1 tb -to 2 tb Freshly squeezed lemon juice 1/4 ts Prepared horseradish; -OR- 1/2 ts -Prepared mustard In a large skillet, heat the oil. Saute the leeks and garlic for 2 minutes, stirring frequently. Add the mushrooms, oregano, salt, and black pepper. Reduce the heat slightly and continue to cook, stirring occasionally, until the mushrooms are cooked and their liquid has evaporated, about 5 to 10 minutes. Puree in a blender or food processor and stir in lemon juice and horseradish to taste. Variation: Before pureeing, this combination makes a fine filling for turnovers; if necessary, you can stretch the amount by blending in some mashed tofu and additional seasonings. Makes 1-1/4 cups Source: Recipes from an Ecological Kitchen - by Lorna J. Sass ISBN: 0-688-10051-1 Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1226, 'Appetizers', 'Mushroom Spread with Lemon & Thyme', '1 1/2 tb Olive oil -- preferably extra-virgin 1/2 c Chopped onion 2 lg Garlic cloves; chopped 10 oz Mushrooms; coarsely chopped 2 ts Fresh thyme leaves; OR... 3/4 ts -Dried thyme 1 ts Grated lemon peel 3 tb Grated Pecorino Romano 1 tb Fresh lemon juice 2 tb Minced fresh parsley Toasted Italian bread rounds Heat 1 tablespoon oil in large nonstick skillet over medium-low heat. Add onion and garlic and saute until tender, about 5 minutes. Add mushrooms, thyme and lemon peel to skillet and stir. Cover and cook until mushrooms are tender, about 5 minutes. Uncover, increase heat to high and cook until mushrooms begin to brown, about 6 minutes. Cool slightly. Transfer mushroom mixture to processor. Add cheese, lemon juice, remaining 1/2 tablespoon oil and finely chop, using on/off turns. Mix in parsley; season with salt and pepper. Transfer to small bowl. (Can be made 3 hours ahead. Let stand at room temperature.) Serve with toasted bread rounds. Makes about 1-1/2 cups. Per 2-tablespoon serving: calories, 30; fat, 2 g; sodium, 17 mg; cholesterol, 1 mg Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993) Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1227, 'Appetizers', 'Mushroom Spread with Lemon And Thyme', '| Ingredients | | | 1 1/2 | tablespoon | olive oil, preferably extra-virgin | | | 1/2 | cup | onion, chopped | | | 2 | each | garlic, cloves, chopped | | | 10 | oz | mushrooms, coarsely chopped | | | 2 | teaspoon | thyme leaves, fresh or 3/4 ts dried thyme | | | 1 | teaspoon | lemon, peel, grated | | | 3 | tablespoon | pecorino romano, grated | | | 1 | tablespoon | lemon, juice, fresh | | | 2 | tablespoon | parsley, fresh, minced | | | 1 | | italian bread rounds, toasted | | | | | |
Directions:
| Heat 1 tablespoon oil in large nonstick skillet over medium-low heat. Add onion and garlic and saute until tender, about 5 minutes. Add mushrooms, thyme and lemon peel to skillet and stir. Cover and cook until mushrooms are tender, about 5 minutes. Uncover, increase heat to high and cook until mushrooms begin to brown, about 6 minutes.
Cool slightly. Transfer mushroom mixture to processor. Add cheese, lemon juice, remaining 1/2 tablespoon oil and finely chop, using on/off turns.
Mix in parsley; season with salt and pepper. Transfer to small bowl.
Notes: Can be made 3 hours ahead. Let stand at room temperature. Serve with toasted bread rounds. Makes about 1-1/2 cups.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1228, 'Appetizers', 'Mushroom Starter Salads', '1 tb Mustard powder 3 tb Vegetable oil 1 1/2 tb Wine vinegar 1 1/2 tb Parsley, chopped finely 1 1/2 tb Chives, chopped 1 ts Castor sugar 12 oz Mushrooms, thinly sliced Whisk together mustard, oil, vinegar, parsley, chives & sugar. Add mushrooms & toss. Cover & refrigerate for 2 to 3 hours. Spoon into dishes & serve. Sonia Allison, \"Herbs & Spices\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1229, 'Appetizers', 'Mushroom Strudel', '3 tb Butter 1 ea Large onion, chopped 1/3 c Diced sweet red pepper 2 ea Cloves garlic minced 7 c Sliced mushrooms 1/2 ts Salt 1/2 ts Pepper 1/2 ts Thyme 2 ts Lemon juice 1/2 c Diced black forest ham 1/2 c Shredded mossarella cheese 1/4 c Minced fresh parsley 2 tb Fine bread crumbs 8 ea Sheets phyllo pastry 1/3 c Melted clarified butter 2 ts Dijon mustard 1/4 c Grated parmesan cheese In large frying pan, melt 3 tablespoons butter over medium heat. Cook onion, red pepper and garlic until softened, about 5 minutes. Add mushrooms; increase heat to medium high and cook, stirring often, until mushrooms are tender and all moisture has evaporated. Season with salt, pepper, thyme and lemon juice. Remove from heat; stir in ham, mozzarella cheese, parsley and breadcrumbs. Taste and adjust seasoning. Let cool. Divide mushroom filling in two portions. Brush 4 sheets of phyllo pastry lightly with melted butter; stack neatly one on top of the other. About 1 inch from one long edge of phyllo pastry, spread half of mustard in a 2 inch wide strip, leaving a 1 inch border on both sides. Over mustard, spread half of the mushroom filling. Dust filling and phyllo pastry with half the parmesan cheese. Turn up bottom edge of pastry over mushroom filling; turn both side edges in the brush this exposed phyllo pastry on bottom and edges with butter. Roll up, jelly roll fashion, loosely but compactly. Place, seam down, on baking sheet. Repeat with remaining phyllo pastry, butter, filling and parmesan cheese. Brush top with butter; with sharp knife cut 8 slits on diagonal, on top of each roll, through top 2 layers of phyllo pastry. Bake at 375 degrees F over for about 25 minutes or until pastry is golden and crisp. Let cool for about 5 minutes before slicing.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1230, 'Appetizers', 'Mushroom Turnovers', '-----------------------------PASTRY INGREDIENTS----------------------------- 1 c Butter (slightly softened) 1 pk Cream Cheese (softened) 1/2 ts Salt 2 c Flour 1 Egg 2 ts Milk ------------------------------MUSHROOM FILLING------------------------------ 2 cn Stems and pieces (4 oz) 1/2 c Onions (minced) 1/2 ts Salt 1/8 ts White Pepper 1 ts Lemon juice 2 ts Flour 1/2 c Light cream Pastry: Combine butter, cream cheese and salt and beat well. Add flour and blend. Wrap dough in waxed paper 8x6 rectangle and chill overnight. Remove 10 minutes before rolling. Roll part of dough at a time to 1/8 inch thick. Cut into 2 1/2 inch rounds. Put 1 teaspoon of filling in each. Moisten edges and fold double. Press edges with fork to seal. Mix egg with milk and slightly beat. Brush with and milk and chill 1 hour. Bake at 350F for 25 minutes or until golden brown. May be frozen. Makes 5 dozen. Mushroom filling: In pan, saute mushrooms and oinions in butter. Sprinkle in salt, pepper, lemon juice and flour. Stir and simmer 2 minutes. Gradually add cream and stir util smooth and thickened. Chill. Add 1 tablespoon sherry or dry vermouth before chilling, if desired.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1231, 'Appetizers', 'Mushroom-Bacon Party Pate', '2 lb Mushrooms (fresh), -chopped very fine 1/2 lb Bacon (or more, -to taste) 2/3 c Onion, chopped -very fine 2/3 c Celery, chopped -very fine 4 Eggs 8 oz Cream cheese at -room temperature 1/2 c Parsley, chopped -very fine 2 c Dry bread crumbs 1 ts Salt 1 ts Rosemary, dried 1 ts Oregano, dried 1/4 ts Black pepper, ground Fry the bacon and crumble it as fine as possible. Reserve some of the grease. Chop the mushrooms, onion, celery and parsley as fine as possible. A food processor works best, but you can do it by hand if need be. Saute the onion and celery in the bacon grease until soft, then remove from the grease and drain. Meanwhile, beat the cream cheese slightly, and then beat in the eggs. Add all other ingredients to the eggs/cheese mixture. Mix thoroughly. Grease a large loaf pan or two small, line with foil, and then grease the foil. Pat the mixture into the loaf pan and cover loosely with foil. Bake for 1 1/2 hours at 400 degrees F. Let cool completely before serving. This pate is actually best when refrigerated before serving. Serve with crackers, or with bread cut into shapes with cookie cutters. To make this a more elegant buffet dish, garnish the top with a thin layer of aspic. NOTES: * This is heavenly stuff for a buffet, and for those people who love to munch, but hate liver pate. We found it in a magazine some years ago. The magazine has long since been forgotten, but this I know by heart! Yield: 1 large loaf. * American bacon is called smoked back bacon in many other places. : Difficulty: easy if you have a food processor. : Time: 20 minutes preparation, several hours baking and cooling. : Precision: Approximate measurement OK. : Terry Grevstad : Network Research Corporation, Oxnard, Calif., USA : {sdcsvax,hplabs}!sdcrdcf!psivax!nrcvax!terry : Copyright (C) 1986 USENET Community Trust
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1232, 'Appetizers', 'Mushrooms Barcelona', '2 tb Butter/margarine 1 tb Vegetable oil 8 Oz(3 cup) fresh mushrooms 1/2 c Chopped toasted walnuts 2 tb Dry sherry 1 tb Lemon juice 1 ts Grated orange/lemon peel 2 tb Chopped parsley Salt to taste Melt butter with oil. Add mushrooms; saute over medium high heat until just tender. Add walnuts, sherry, lemon juice and citrus peel; cook 1 minute. Sprinkle with parsley; season with salt.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1233, 'Appetizers', 'Mushrooms In Oyster Sauce', '-------------------------MUSHROOMS IN OYSTER SAUCE------------------------- 12 Similar-sized dried black -Chinese mushrooms * -----------------------------STIR-FRY SEASONING----------------------------- 1 ts Oyster sauce 1/2 ts Dark soy sauce 1 tb Stock (or water) 1/4 ts Cornstarch 1/4 ts Water -----------------------------STEAMING SEASONING----------------------------- 2 Ginger slices 2 Shallots 1/4 ts Salt 1 tb Chicken fat (or oil) 1 tb Stock (or water) * (or large fresh button -mushrooms) 1. Mix stir-fry seasoning ingredients well. 2. Remove stalks from mushrooms and discard. Soak mushroom heads for 20 to 30 minutes until soft, then steam with steaming seasoning ingredients for 30 minutes. Remove and stir-fry with stir-frying seasoning mixture until there is no liquid left. (If button mushrooms are used, soaking and steaming is not necessary. Instead, simmer mushrooms with 2 slices of ginger and 2 shallots for 1 minute.) From \"Champion Recipes of the 1986 Hong Kong Food Festival\". Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg; October 26 1992.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1234, 'Appetizers', 'Mushrooms Montreal', '4 Scallions or spring onions 1/2 c Light or single cream 2 tb Lemon juice 2 tb Parsley, fresh chopped 1 lb Mushrooms, peeled, stem -trimmed, thinly sliced Salt and black pepper Chop the scallions finely crosswise. Whisk together the cream, lemon juice, and parsley. Lightly but thoroughly mix in the mushrooms and scallions. Season to taste with salt and pepper. Turn into a serving dish and serve at once or leave it in a cool place for a few hours so that the mushrooms can absorb the flavor of the dressing. Serves 4 to 6 This is an easy-to-prepare dish for the quicksilver Gemini that combines the foods of Mercury (parsley and mushrooms) with a creamy coating. Because of their association with death, mushrooms are an appropriate food for the god whose duty was to conduct the souls of the dead to the under- world. Rich in minerals and vitamins, parsley helps relieve nervous conditions (often a Gemini complaint) and soothes the stomach. Serve this delicious starter with a very chilled white wine and thin slices of whole wheat bread and butter.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1235, 'Appetizers', 'Mushrooms Stuffed with Crabmeat and Gruyere', '1/2 lb Crabmeat; flaked 5 tb Butter 3 tb Onion; chopped 3 tb Flour 1 c Milk 1/8 ts Salt pn Cayenne pepper 2 tb Parmesan cheese; grated 2 tb Bread crumbs; dried 1 tb Parsley; chopped 24 md Mushrooms; stems removed 2 tb Dry sherry 6 tb Gruyere cheese; grated Recipe by: The Red Lion Inn Cookbook Preheat oven to 350 degrees. Carefully pick over the crabmeat to remove any cartilage and shell fragment Melt 3 tablespoons of the butter in a saute pan. Add the onions and saute over medium heat until translucent, about 3 minutes. Add the floour and co an additional 3 minutes. Then add the milk and cook 5 to 6 minutes more, stirring, until thick and creamy. Do not let the mixture scorrch. Remove from heat. Add the crabmeat, salt cayenne pepper, and Parmesan cheese to th pan and combine well. Stir in the bread crumbs and parsley. At this point the mixture should be as thick as a stuffing. Allow it to cool to room temperature. Heat the remaining 2 tablespoons of of butter in another saute pan, and saute the mushroom caps until tender, about 3 minutes. While the is still hot, pour in the sherry and carefully light it with a match. Drai the caps and allow them to cool. Mound 1 tablespoon of the stuffing in each mushroom cap, and sprinkle them with the Gruyere cheese. Place caps on a greased baking sheet and bake at 350 degrees for 10 minutes, until bubbling Serve hot. Serves 4 as an appetizer, and more as an hors d\'oeuvre.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1236, 'Appetizers', 'Mushrooms Stuffed with Escargot', '1/2 c Soft butter 1 ts Minced shallots 1 Clove garlic (large), -crushed 1 tb Minced parsley 1 tb Finely minced celery 1/4 ts Salt Freshly ground black pepper -to taste 12 lg Mushrooms 12 lg Canned snails, drained Cream 6 tablespoons of the butter with the shallots, garlic, parsley, celery, salt and pepper. Remove the mushroom stems and reserve for another purpose. Heat the remaining butter in a skillet. Add the mushroom caps and turn to coat on all sides. Arrange in the depressions of a snail pan, in scallop shells or in a shallow baking-serving dish. Place a scant teaspoon of the herbed butter in each mushroom cap, add a snail and cover it with a little more butter. Before serving, bake in a moderate oven (375 degrees) about 15 minutes. NOTE: Any leftover herbed butter may be used for baked or broiled fish.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1237, 'Appetizers', 'Mushrooms Stuffed with Whole Clams', '24 Mushrooms, 2\" in diameter 3 tb Butter, melted 24 Littleneck clams, shucked 5 tb Horseradish 8 tb Mayonnaise 1 ts Worcestershire sauce 6 Drops Tabasco Remove stems from mushrooms and reserve for another use. Wipe mushroom caps with a towel, dip in butter, and place, rounded side down, on a rack on a cookie sheet. Place 1 clam in each mushroom cap. Mix together remaining ingredients and spoon over clams. Broil about 6\" from heat for about 8 minutes or until mushrooms are tender and topping begins to brown. From: The Clam Lovers Cook Book Shared By: Pat Stockett
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1238, 'Appetizers', 'Mushrooms with Tarragon', '3 c Mushrooms 1 ea Clove 2 lb Mussels 1 1/4 c Dry white wine 1 1/2 c Water 3 T Butter 1 T Olive oil 1 Onion, finely chopped 1 Garlic clove, crushed 1 Leek, trimmed, fine shredded 1/2 t Fenugreek, finely crushed 1 1/2 T All-purpose flour 2 pk Saffron strands, soaked in 1 T Boiling water 1 1/4 c Chicken stock 1 T Chopped fresh parsley Salt to taste Fresh ground pepper to taste 2 T Whipping cream Fresh parsley sprigs (opt) Scrub mussels clean in several changes of fresh water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Put mussels into a saucepan with wine and water. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Remove mussels, discarding any which remain closed. Strain liquid through a fine sieve and reserve. Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron mixture, 2-1/2 cups of reserved cooking liquid and chicken stock. Bring to a boil, cover and simmer gently 15 minutes. Meanwhile, keep 8 mussels in shells and remove remaining mussels from shells. Add all mussels to soup and stir in chopped parsley, salt, pepper and cream. Heat through 2-3 minutes. Garnish with parsley sprigs, if desired, and serve hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1240, 'Appetizers', 'Mussel and Saffron Soup', '2 lb Mussels 1 1/4 c Dry white wine 1 1/2 c Water 3 tb Butter 1 tb Olive oil 1 Onion, finely chopped 1 Garlic clove, crushed 1 Leek, trimmed, fine shredded 1/2 ts Fenugreek, finely crushed 1 1/2 tb All-purpose flour 2 pk Saffron strands, soaked in 1 tb Boiling water 1 1/4 c Chicken stock 1 tb Chopped fresh parsley Salt to taste Fresh ground pepper to taste 2 tb Whipping cream Fresh parsley sprigs (opt) Scrub mussels clean in several changes of fresh water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Put mussels into a saucepan with wine and water. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Remove mussels, discarding any which remain closed. Strain liquid through a fine sieve and reserve. Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron mixture, 2-1/2 cups of reserved cooking liquid and chicken stock. Bring to a boil, cover and simmer gently 15 minutes. Meanwhile, keep 8 mussels in shells and remove remaining mussels from shells. Add all mussels to soup and stir in chopped parsley, salt, pepper and cream. Heat through 2-3 minutes. Garnish with parsley sprigs, if desired, and serve hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1241, 'Appetizers', 'Mussel and Tomato Soup', '------------------------------PHILLY.INQUIRER------------------------------ 2 ts MINCED GARLIC 1/3 c VIIRGIN OLIVE OIL 1 pn RED PEPPERS 1 c OF CANNED CHOPPED DRAINED PL TOMATOES IN A LARGE SAUCEPAN,COOK 2 TEASPOONS OF GARLIC IN 1/3 CUP VIRGIN OLIVE OIL FOR 1 MINUTE.ADD 1 CUP DRAINED CHOPPED CANNED PLUM TOMATOES,A pinch of CRUSHED RED PEPPERS AND 2 POUNDS OF CLEANED,DE BEARDED MUSSELS.COVER AND SIMMER UNTIL THE MUSSELS OPEN.MAKES FOUR SERVING
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1242, 'Appetizers', 'Mussels Mariniere', '4 lb Mussels; prefer New Zealand- -\"Green Lipped\" mussels. * 1 lg Onion 2 Celery stalks 1 Garlic clove 1/2 Bottle of white wine Cover bottom of casserole with 1 inch of white wine. Add chopped vegetables and bring to the boil. Add mussels and steam until opened, about 4 to 5 minutes. * Don\'t forget to \"beard\" the mussels before steaming. Serves 4.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1243, 'Appetizers', 'My Pork Chops and Beans', '4 Pork chops, loin or shoulder 30 oz Beans in tomato sauce 1 md Onion, minced 1/2 ts Salt 6 tb Ketchup Brown chops lightly. Mix beans and remaining ingredients. Place in a 9 inch square pan or casserole. Top with chops and bake 1 - 1 1/2 hours at 350 F.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1244, 'Appetizers', 'My Pork Veal and Egg Pie', '1 lb Pork shoulder, cubed 1 lb Veal shoulder, cubed 1 lb Ham (uncooked),cubed 1 ts Thyme 1/2 ts Salt 4 Eggs, hard cooked, halved 2 c Canned bouillon 2 sm Onions, chopped fine 2 tb Worcestershire sauce 1/2 ts Sage 1/4 ts Pepper 3 pk Gelatin, unflavoured -----------------------------------PASTRY----------------------------------- Any standard pastry recipe Cream Cut meat in 1/2\" cubes, mix with worcestershire sauce and seasonings. Make pastry and roll out 1/4\" thin. Line a 9x5 loaf pan. Spoon half of meat mixture into shell. Place 4 eggs in a line down center and top with remaining meat mixture. Top with a crust, and decorate with pastry as desired. Make 2 holes to allow steam to vent and for later additions. Brush pastry with cream and bake at 375 F about 20 minutes. Reduce heat to 250 F and bake for 1 1/2 hours longer. til meat is tender. Mix gelatin as pkg directs with bouillon. Pour into holes in top of lid until you can see the liquid. Top up until it no longer goes down. Allow to cool then, store in the refrigerator. Serve in 1/2\" slices as an appetizer.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1245, 'Appetizers', 'Myra\'s Before-She-Kept-Kosher Pate', '3/4 c Butter or margarine 1 lb Chicken livers 1 md Onion, minced 2 tb Brandy 1/4 ts Salt 1/8 ts Pepper Melt 1/4 cup butter in skillet over medium heat. Add livers and onion and cook, stirring often, until livers are tender but still pink inside, about 5 minutes. In blender or food processor blend liver-onion mixture until smooth, scrapping the sides occasionally. In same skillet, melt the remaining butter, adding to liver-onion mixture with remaining ingredients, blending well. Pour into small bowl or crock, cover and refrigerate for several hours or overnight.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1246, 'Appetizers', 'Myra\'s Jewish Chopped Liver', '1 lb Chicken livers 1/2 c Schmaltz or Nyafat 1 lg Onion, coarsely chopped 3 Eggs, hard boiled and Peeled 2 tb Brandy 1/2 ts Kosher salt Pepper to taste In broiler pan, spread livers and broil until very well done (no pinkness remaining). In skillet, melt schmaltz and saute onion until very brown. Add livers and cook an additional few minutes, allowing the liver to absorb the schmaltz-onion flavor. In food processor or blender, chop eggs, add the liver-onion mixture and remaining ingredients. Pulse until everything is ground and mixed together. Put in bowl or crock and refrigerate. NOTE: Schmaltz is rendered chicken fat with onion, and is available in the kosher section of your market. Nyafat is a cholesterol-free, schmaltz-flavored vegetable shortening, also available in the kosher section.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1247, 'Appetizers', 'Mystery Crackers', '11 oz Oyster crackers 3/4 c Buttery Popping Oil for -popcorn 1 1/2 Envelopes Cup O\'Soup Cream -of Chicken 1 T Parsley 1 t Garlic powder Pour crackers into an air-tight container. Pour oil over crackers. Stir gently with wooden spoon. Sprinkle soup, garlic powder and parsley into crackers and stir gently. Stir every so often until oil is absorbed. Store in container.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1248, 'Appetizers', 'N.Yr.Eve Feast - 1. Broiled Vegetable Medley', '1/4 c Olive or veg oil 1 tb Rosemary; fresh, chopped 1 Garlic clove; minced 2 md Zucchini 1 sm Eggplant (3/4lb) 1 Red pepper 1 Lemon; in wedges Boston lettuce leaves Flecked with rosemary and garlic, this collection of fresh vegetables makes a delicious start to any meal. Prefheat broiler. In small cup or bowl combine olive oil, rosemary and minced garlic. (If dried rosemary is used, reduce qty to 1 tsp.) Cut zucchini into long strips 1/2-inch thick. Cut eggplant into rounds 1/2-inch thick. Cut onion into rings 1/2-inch thick. Cut red pepper into strips 1/2-inch thick. Place vegetables in single layer on large baking sheet. Brush with half the olive oil mixture. Broil 4-inches from heat source 5 minutes. Turn vegetables; brush with remaining olive oil mixture. Broil 4-6 minutes, until vegetables are tender. Sprinkle with salt and pepper to taste, Arrange vegetables on serving platter with lemon wedges. Tuck lettuce leaves under vegetables around platter.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1249, 'Appetizers', 'Nacho Popcorn', '3 qt Popcorn 2 c Corn chips 1/4 c Butter or margarine 1 1/2 ts Mexican Seasoning 3/4 c Cheese, taco, shredded Heat oven to 300 F. Spread popcorn and corn chips in a shallow baking pan lined with foil. Melt butter in small pan. Stir in Mexican seasoning. Pour over popcorn mixture and toss well. Sprinkle with cheese and toss to mix. Bake 5 to 7 minutes until cheese is melted. Serve at once. Makes about 3 1/2 quarts. Just right for two!!!
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1250, 'Appetizers', 'Nachos', '6 oz Cheddar Cheese; Shredded, * 6 ea Jalepeno Chilies; ** 1 x Tortilla Chips; * There should be 1 1/2 cups of cheese. ** Jalapenos should be seeded and each cut into 6 slices. ~------------------------------------------------------------------------- Make 4 dishes of tortilla chips. Sprinkle each with 1/4 of the cheese and 1/4 of the Jalapeno slices. Set oven control to broil. Broil tortilla chips with the tops only 3 to 4 inches from the heat until the cheese is melted and serve hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1251, 'Appetizers', 'Nachos Schulz', '15 oz Chili beans in chili gravy 9 T Picante sauce 15 oz Corn tortilla chips 4 c Cheddar; grated 1 Avocado 1 T Lemon juice 1 1/2 c Sour cream 1 T Onion; grated 4 Scallion; with top, chopped 1 c Olive, black pitted; chopped 1 Tomato; chopped Preheat the oven to 400 F. Mash the beans with one-half cup of the picante until well mixed. Grease two 9\" x 13\" baking pans. Place half the chips in each pan, then spoon the bean mixture over them. Sprinkle the grated cheese on top. Bake for about minutes or until the cheese is melted and beans are bubbling. Meanwhile, peel, pit and mash the avocado, then mix it with the lemon juice, 1/2 cup of the sour cream, the grated onion, and 1 tablespoon of the picante. Garnish the nachos with the guacamole you just made, the remainder of the sour cream, scallions, tomato, and olives. ---*The Cereal Murders* Diane Mott Davidson
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1252, 'Appetizers', 'Nairobi Club Weiners', '4 pk Hot Dogs (meat/beef) 1 cn Beer 1 pk KC Masterpeice BBQ sauce Chicken hot dogs won\'t work, beef works best but \"meat\" one are ok. Cut hot dogs into 1\" pieces and put in crock pot. Cover with beer, I use the cheap stuff. cover and cook for several hours, until the dogs plump up. drain off beer and cover with BBQ sauce. Cook a couple of more hours. This is much better than it sounds. Kids will generally hate it, but adults will inhale it. I know...it\'s *hot dogs*, but this is different. Recipe from the kitchen of Joan Mershon.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1253, 'Appetizers', 'Neighbor\'s Cucumber-Dill Dip', '1 ea Cucumber; Md 1/4 t White Pepper 2 tb Fresh Dill; Chopped, OR 2 t Dried Dill; Crushed 1 1/2 c Mayonnaise 3/4 c Sour Cream 1/4 c Green Bell Pepper; Diced Peel, seed and finely dice the cucumber. Using a colander, squeeze out any excess water from the cucumber chunks. Place in a bowl and blend will with the pepper and dill. Blend in the remaining ingredients and mix thoroughly. Cover and chill. Makes about 3 cups of dip. SUGGESTED DIPPERS: Broccoli, Cauliflower, Radishes, Carrots, Onion Crackers
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1254, 'Appetizers', 'Nero Wolfe\'s Bread Triangles Fried In Anchovy Butter', '12 sl White bread 1/2 c Anchovy butter Trim the crusts from the bread and cut the slices into triangles. Butter one side of each slice with anchovy butter and set aside. Heat two tablespoons of the butter in a large skillet and arrange as many triangles in the pan as possible. When they are golden brown on the bottom, turn and cook them on the other side. Add more butter as needed. Serve warm. (Serves 4 or 1 Archie) (If Death Ever Slept) SOURCE: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625 Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Library of Congress #72-75754 1973 Posted by: Bob Emert
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1255, 'Appetizers', 'Neua Daet Diao (Fried Sun-Dried Beef)', '1 lb Beef 1 ea Garlic bulb 1 t Curry powder 1/2 t Pepper 1 T Oyster sauce 1 T Fish sauce 3 ea Coriander roots 1 T Sugar 2 T Whiskey 3 T Chili sauce After washing the beef, cut it into slices about 1/3 inch thick. Pound the garlic, coriander root, and pepper in a mortar. Add the beef slices and work them around in the mixture. Add the fish sauce, oyster sauce, whiskey, sugar, and curry powder, mix well, and allow to marinate for one hour. Arrange the slices of beef on a rack and leave in the sun for one day. Turn occasionally. Fry the sun-dried beef in hot oil and then drain. Serve with sweet chili sauce. Recipe from: The elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1256, 'Appetizers', 'New Delhi-Style Chick Pea Hummus', '1 c Chick peas, soaked 1 ea 1/4\" thick slice ginger 1 sm Jalapeno pepper, seeded 3 tb Lime juice 1/4 c Roasted almond butter 1 1/2 tb Almond oil 2 tb Cilantro, chopped 8 ea Mint leaves, torn Salt & pepper 1/2 tb Cumin seeds, toasted Crudites -- bell peppers, -- carrots, snow peas & -- celery Cook chick peas until very tender, up to 3 hours. Drain & cool. Transfer to a food processor. Add ginger, pepper, lime juice, almond butter & oil & herbs. Process until smooth. Season with salt & pepper. Place in a shallow serving dish, smoothing the top with a spatula. Sprinkle with cumin & serve with crudites. Keeps for 3 days in the fridge.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1257, 'Appetizers', 'New England Clam Chowder Iv', '3 sl Raw bacon 8 oz Can minced clams, undrained 1 1/2 c Peeled and cubed potatoes 1/3 c Finely chopped onion 1 md Carrot, diced 2 T Flour 1 1/2 c Milk 1 c Light cream 1 t Salt 1/8 t Pepper 1/4 t Dried thyme leaves 1. Place bacon in a deep, 2-quart, heat-resistant, non-metallic casserole. 2. Heat, covered with a paper towel, in Microwave Oven 4 minutes or until bacon is crisp. 3. Remove cooked bacon with a slotted spoon. Crumble bacon and set aside. Reserve drippings in casserole. 4. Drain liquid from clams and add liquid to bacon drippings. Set clams aside. 5. Add potatoes, onion and carrot to casserole. 6. Heat, covered, in Microwave Oven 8 minutes or until vegetables are tender; stir occasionally. 7. Blend flour into vegetable mixture. 8. Gradually stir in milk until smooth. 9. Heat, uncovered, in Microwave Oven 4 minutes or until thickened and smooth. 10. Stir in cream, salt, pepper, thyme and reserved clams. 11. Heat, uncovered, in Microwave Oven 4 minutes or until heated through. 12. Garnish with crumbled bacon before serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1258, 'Appetizers', 'New Orleans Crab Canape', '2 tb Butter 1 White onion, small, or -shallot 1 tb Flour 1/2 c Broth, water, or white wine 3/4 c Cooked (or 6-1/2 oz can) -crabmeat, drained And flaked CHEESE TOPPING: 2 tb Butter 2 tb Flour 4 oz Parmesan cheese (1 cup), -grated 4 oz Swiss or Gruyere cheese, -grated 1 Loaf white bread Butter for sauteing FORCEMEAT: Melt butter, add onion, and cook over moderate heat until onion is soft. Add flour, stir to blend, cook 1 minute; stir in broth, cooking until smooth. Add crabmeat, simmer 8 to 10 minutes. Remove from fire; cool. Cheese Topping: Melt butter, add flour to make a roux, and cook two or three minutes. Add cheses, blend well. Remove from fire, cool, then form into small firm, round balls. Cut bread into canape-sized pieces; saute in butter. Spread each with the crab mixture; then place a cheese ball over the crab. Just before serving, place in hot oven for 5 minutes until cheese is melted and bubbly. Makes about 50. From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966. Shared by: June Hoffman, 7/93
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1259, 'Appetizers', 'No-Crust Spinach Pie', '1 c Mushrooms 1 c Red peppers 1 lb Ricotta cheese 1 pk Spinace, frozen, drained 4 Eggs 2 tb Oil Salt and pepper Saute the mushrooms and red peppers. Cool. Blend all ingredients together. Pour into a buttered 13x9 pan. Bake at 350F for 40 minutes. Happy Charring ~-- EZPoint V2.2 * Origin: \"LaRK\'s\" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 08-01-93 (15:43) Number: 1944 From: LAWRENCE KELLIE Refer#: NONE To: ALLL Recvd: NO Subj: recipe Conf: (52) Cooking
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1260, 'Appetizers', 'No-Fry Tortilla Chips', '1 pk Corn Tortillas (12 ounces) --or- 1 pk Flour Tortillas (14 ounces), -10-inch size Salt (optional) A delicious low-fat, low-sodium alternative to conventional corn chips. They go especially well with Guacamole and Spicy Salsa (see separate recipes). Immerse tortillas one at a time in water. Let drain briefly, then lay flat. If desired, sprinkle tops lightly with salt. Cut each tortilla into 6 to 8 wedges. Cover a nonstick baking sheet with a single layer of tortilla wedges, salt side up. Place close together but do not overlap. Bake in a 500 F oven for 4 minutes. Turn with a spatula; then continue to bake until golden brown and crisp, an additional 3 minutes for corn tortillas and 1 minute for flour tortillas. (Store in an airtight bag until ready to serve.) Yield: 6 servings, 12 cups One Serving = 2 cups, or 12 to 16 chips Corn Tortilla Chips Flour Tortilla Chips Calories: 113 157 Protein: 4 g 5 g Fat: 2 g 5 g Carbohydrate: 22 g 26 g Fiber: 1.7 g 3.26 g Cholesterol: 0 mg 0 mg Sodium: 90 mg 46 mg Potassium: 88 mg 136 mg Exchange: 1-1/2 Starch/Bread 1-1/2 Starch/Bread 1 Fat Source: \"The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook,\" by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1261, 'Appetizers', 'Noodles In Sesame Sauce', '10 oz Fresh chinese noodles 1 x Oil 1 x -----spicy sesame sauce----- 1 1/2 T Vegetable oil 3 ea Green onions white minced 3 ea Cloves of garlic, minced 1/2 x Piece of giner, minced 2 ea Small asian chilli peppers 3 1/2 t Rice vinegar 2 T Soya sauce 2 T Sugar 1 1/2 T Chinese sesame paste 1/2 c Chicken stock or broth 1 t Sesame oil 1 x ----------garnish----------- 1 T Roasted sesame seeds 1 x Fresh coriander leaves chop 1/2 c Julienned carrots/cucumbers Cook noodles, fresh or fried, until al dente. Drain and rinse in cool, then cold, water. Drain well. Sprinkle with vegetable, peanut or sesame oil. (Cold, oiled cooked noodles can be stored in the fridge for several days). SAUCE: In a small skillet, heat vegetable oil and saute onions, garlic, ginger and chili peppers until garlic is soft but not brown. Turn off heat and add vinegar, soy sauce, sugar, sesame paste and chicken stock. Heat and simmer sauce, stirring for 2 minutes. Stir in sesame oil. Cool to room temperature. Pour sauce over chilled noodles and mix well. Heap noodles on s platter and garnish with sesame seeds, coriander and julienned vegetables.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1262, 'Appetizers', 'Northern Steak & Shrimp Filling (Dim Sum--See Won Ton Ski', '1/2 lb Steak, shredded 1 tb Cider vinegar 1 ts Mustard powder 1 tb Soy sauce 1/4 lb Shrimp, chopped 1 tb Lemon juice 1 Zucchini, chopped 1 tb Sherry 4 Scallions, chopped 4 oz Water chestnts, chopped 1 tb Cilantro 1 Leek, chopped Servings: 24 1. In bowl combine first 4 ingredients and marinade in refrigerator for one hour, stirring occasionally. Drain. Reserve marinade. 2. In another bowl combine shrimp and lemon juice. Cover and place in refrigerator for one hour. 3. Heat oil in wok over low heat. Add meat mixture and leek. 4. Raise heat to high and stir-fry for half minute. 5. Add zucchini and reserved meat marinade. Stir-fry one minute. Remove. 6. In wok stir-fry shrimp, scaillons, sherry, and water chestnuts for half minute or until shrimp turn pink. Remove. 7. Combine shrimp and meat mixtures and add cilantro. 9. Assemble won tons and fry or boil. Variation: use pork instead of steak.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1263, 'Appetizers', 'Norwegian Sardine Pate', '8 oz Cream cheese 1/2 ts Salt 1 1/2 tb Lemon or lime juice 1/4 ts Freshly ground black pepper 2 cn 3 1/4 oz boneless skinless Sardines, drained 1 tb Chopped parsley 1/8 ts Hot pepper sauce Capers Additional chopped parsley Cream together first four ingredients. Mash sardines and beat into cheese mixture with parsley and hot sauce. Form into mound or desired shape. Garnish with capers and parsley. Serve with toast fingers, bread or crackers. Makes 2 cups.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1264, 'Appetizers', 'Not Miss Lily\'s Olives Dip', '1 c Cream Cheese; Softened 1 c Sour Cream 1/4 c Black Olives; Chopped 2 tb Worcestershire Sauce 1 tb Paprika 1/2 t Garlic Powder 1 tb Fresh Parsley; Chopped, OR 1 t Dried Parsley; Crushed Beat the cream cheese to a smooth consistency. Blend in the sour cream and then the remaining ingredients. Blend well. Cover and chill. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Scallions, Jalapeno Peppers, Celery Root, Potato Chips, Duck Sausage
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1265, 'Appetizers', 'Nuts About Cheese', '2 c Pecans or walnuts (about 1/2 -lb) 4 oz Cream cheese 4 oz Stilton or Danish blue -cheese 1 tb Mayonnaise 1/2 ts Worcestershire sauce Any flavored cream cheese (pepper or orange) can be used instead of themixture of Stilton, cream cheese, mayo and worcesershire sauce. To add variety, serve a couple of flavor combinations, such as Stilton and garlic-herb cheese. Toast nuts on baking sheet in 350 F oven for 8-10 minutes or until fragrant. Let cool completely. In food processor or by hand, combine cream cheese, stilton, mayonnaise and worcestershire sauce until blended. Refrigerate until firm. Sandwich about 1/2 tsp cheese mixture between 2 nut halves. Refrigerate until serving. Origin: Canadian Living magazine, Dec/88 Shared by: Sharon Stevens.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1266, 'Appetizers', 'Nuts and Bolts', '1/2 c Margarine 1/4 c Salad oil 1/4 c Bacon fat 1/2 c Worcestershire sauce 2 ts Garlic salt 4 ts Celery salt 4 c Unblanched almonds (or mixed -nuts) 4 c Wheat chex or other small -shredded wheat squares 4 c Rice chex 2 c Cheerios 2 c Thin pretzels 1 8-10 oz package cheese -flings or similar cracker -snack Melt the margarine, oil, and bacon fat. Stir in worcestershire sauce. Add salts. Remove from heat and let stand a few minutes. In large roasting pan combine nuts, cereals, pretzels, and cheese snack crackers. Pour sauce over this and toss to blend. Bake uncovered in slow oven (200F) for 2 hours, stirring every 30 minutes. Makes 5 quarts. Origin: A Taste of Oregon Shared by: Sharon Stevens.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1267, 'Appetizers', 'Nutty Cheese Ball', '1/4 lb Bleu Cheese 1/4 lb Grated Cheddar 3 oz Cream Cheese 1 sm Grated Onion 1 ts Worcestershire Sauce 1/8 lb Chopped Walnuts Or Pecans 1/8 lb Chopped Walnuts Or Pecans Blend together well the cheese, onion and Worcestershire sauce. Add 1/8 pound of chopped nuts and blend well again. Form into a large ball and refrigerate overnight. Bring to room temperature one hour before serving. Roll in 1/8 pound of chopped nuts. Serve with crackers or corn chips. From: Syd\'s Cookbook.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1268, 'Appetizers', 'Nutty Cheese Brulee', '');
INSERT INTO `RECIPES_PRO_NEW` VALUES (3078, 'Baked Goods', 'Apple Kuchen Wvhv17a', '6 Apples pared & sliced 5 tb Plus 2 c sugar 5 ts Cinnamon 3 c Flour 3 ts Baking powder 4 Eggs 1 c Salad oil 1/4 c Range juice 1 tb Vanilla Whipped cream Combinw apples & 5 T sugar, add cinnamon. Sift flour, the rest of the sugar, baking powder & salt into a bowl. Make a well in the center & pour oil, eggs, juice & vanilla into it. Beat w/spoon until blended. Spoon 1/3 the batter into greased 9\" angel food pan. Make a ring of 1/2 the apple mix(drained). Spoon another 1/3 batter over apples, spread remaining apples and top w/last 1/3 of batter. Bake in 375 oven for 1 hr. or until done. Test w/toothpick. Serve warm or cold with whipped cream. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3079, 'Baked Goods', 'Apple Kutchen', '3 C All-Purpose Flour -- sifted 3 Tsp Baking Powder 1/2 C Margarine -- softened 1 1/2 C Sugar 1 Whole Egg 1/3 C Milk ***********Topping************* 1/2 C Margarine -- cold 1/2 C Brown Sugar 1/2 C Granulated Sugar 1 C All-Purpose Flour -- sifted 1 tsp Vanilla Cinnamon -- to taste Apples Mix first six ingredients till soft dough forms. Dump into greased jelly roll pan, With buttered hands spread till covers pan evenly. Peel and slice apples to cover dough. Use lots. For topping: mix remaining ingredients and crumble on top. Bake at 350 for 45 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3080, 'Baked Goods', 'Apple Meringue Pie', '1 Nine inch baked pastry shell 6 c Tart apples, pared and cored 1/2 c Raisins 1 c Sugar 1 tb Butter 2 tb Flour 2 Egg yolks, well beaten Rind and juice from 1 lemon 3 Egg whites 1/4 ts Cream of tartar 1/2 ts Vanilla 6 tb Sugar Cook apples and raisins with 3/4 cup water for 15 minutes at medium heat until apples are tender. Remove from heat; drain excess liquid. Gently fold in sugar, butter, flour, 3 egg yolks, and rind and juice from lemon. Return to heat. Cook for 5 minutes or until thickened. Spoon into baked pastry shell. Beat egg whites with cream of tartar and vanilla until soft peaks form. Gradually add sugar and beat until stiff. Spread meringue over filling, sealing to edge of pastry. Bake at 350~ or until meringue is golden.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3081, 'Baked Goods', 'Apple Nut Bread', '1/3 c brown sugar 2/3 c salad oil 1 egg 1 c sour milk 1 ts baking soda 1 ts salt 1 ts vanilla 1 ts cinnamon 2-1/2 c flour 1-1/2 c diced apples 1/3 c chopped nuts Stir ingredients together in order listed. Pour into 2 greased 8\" loaf pans; sprinkle with 1/2 cup sugar mixed with 1 Tbsp melted butter. Bake at 350 degrees for 60 minutes or until done
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3082, 'Baked Goods', 'Apple Nut Cake', '1/3 c Sugar 1 c Oil 3 Eggs 1 ts Salt 1 ts Vanilla 2 c Flour 1/2 ts Baking soda 1 c Chopped walnuts 2 c Finely chopped apples Mix in order given and pour in greased 9 x 13 inch pan. Bake in 350 degree oven 45 minutes. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3083, 'Baked Goods', 'Apple Nut Cake - Part 2', 'Recipe by: MEDITERRANEAN COOKERY For cake, preheat oven to 325 degrees. Grease 9\" springform pan with olive oil. In medium bowl, combine flour, baking soda, cinnamon and salt, if desired. In large bowl, beat applesauce, brown sugar and olive oil with electric mixer at medium speed until well blended. Gradually beat flour mixture into applesauce mixture until smooth. Spoon batter into prepared pan. Arrange apple slices in overlapping circles on top of batter. Cover pan with aluminum foil. bake 55 min. Meanwhile, for Nut Topping, in small skillet, heat olive oil over medium heat until hot. Add nuts; cook and stir until golden. Add granulated sugar and cinnamon; stir well. Sprinkle topping over cake. Continue to bake cake, covered, 20-25 minutes or until toothpick inserted in center comes out clean. Remove foil; cool on wire rack 10 min. Remove side of pan; cool completely before serving. Makes 10-12 servings -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3084, 'Baked Goods', 'Apple Nut Muffins', '2 cups sifted flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup sugar 1/2 cup milk 1/2 cup drippings or other shortening 2 eggs 3/4 cup applesauce, unsweetened 1/2 cup chopped nuts Sift flour, baking powder, sugar and salt together. Add melted drippings and mix. Add beaten eggs, applesauce and nuts. Stir only until flour is moistened. Fill greased 2 1/2 inch tins 2/3 full. Bake in moderate oven 375 degrees for 20 to 25 minutes. >From Favorite recipes of Colfax Country Club Women, 1946 by Mrs. J.W. Ausherman, Miami Typed by Ethel Snyder <essie49@juno.com> Date August 12, 1997
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3085, 'Baked Goods', 'Apple Oat Muffins(Ovo Lacto)', '1/2 c Pitted prunes 2 tb Water 1 2/3 c Unbleached all-purpose flour 1/2 c Old-fashioned oatmeal 1/2 c Brown sugar -- firmly packed 1 tb Baking powder 1/4 ts Salt -- optional 1 1/2 ts Ground cinnamon 1/2 c Skim milk 1/4 c Maple syrup 2 Egg whites -- . 1 c Chopped apples 1. Preheat oven to 375 degrees 2. Place prunes and water in a food processor or blender and puree. 3. Combine flour, oats, brown sugar, baking powder, salt if using and cinnamon in a bowl. 4. In a seperate bowl, beat together the prune puree, milk, maple syrup, egg whites and apples. 5. Stir the we ingredients into the dry ingredients until the dry ingredients are moistened. 6. Transfer batter to nonstick or paper lined muffin cups, or to muffin cups lightly sprayed with vegtable cooking spray. Bake 20-30min until muffin tops are lightly browned and a wooden toothpick inserted into the middle of a muffin comes out clean. NOTE: You can substitute 1/3 cup commercially prepared pureed prunebaby food of prune butter(found in jam & jelly of baking section of your supermarket for the prune puree) the baby food prune jars you will need 2 2/2 oz jars and the prune butter will add extra cal sue to the added sugars in the mixture. I used the baby food prunes and it worked quite well. Nutrition (per serving): 144 calories Total Fat 0 g (3% of calories) Source: 500 Fat-Free Recipes By Sarah Schlesinger Page(s): 43 Date Published: 1994 A complete guide to Reducing the fat in your diet. : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3086, 'Baked Goods', 'Apple Oatmeal Cookies', '1 1/2 cups quick cooking oatmeal 3/4 cup flour 3/4 cup whole wheat flour 1/2 cup brown sugar -- packed 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1/2 cup raisins 1 cup apple, peeled & -- finely chopped 1 egg -- slightly beaten 1/2 cup honey 1/2 cup vegetable oil 1/3 cup milk Preheat oven to 375. In a medium bowl, combine oats, flours, baking powder, baking soda, salt and cinnamon. Stir to combine. Stir in raisins and apples. In a large bowl, combine egg, honey, oil and milk. Stir in dry ingredients. Mix to form a smooth batter. Drop batter onto ungreased baking sheets using a rounded teaspoon of dough for each cookie, leaving 2\" of space between each. Dip fingers in water; press dough down to about 1 1/2\" diameter. Bake for 10 to 12 minutes or until lightly golden. Transfer cookies to rack to cool.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3087, 'Baked Goods', 'Apple Or Pear Cake Turned Upside Down', '400 g Flour 3 Eggs 120 g Butter 100 g And 300g sugar 1 kg Apple or pear Cream butter and 300g sugar then add eggs, flour and sugar. Bake in a base (preferably a cast iron pan), at 180C for 20-30 mins. Test with a skewer. Peel apple or pear and core. Slice, then cover the base. Sprinkle sugar over and bake till the apple\\pear is soft and a golden brown colour. To serve, place a plate over the baking pan and tip upside down. Source: Given to share with the express permission of Chef de Cuisine Giuliano Gasali of the Grand Formosa Regent Hotel Taipei. From: Sherree Johansson : Date: Wed, 06-2 Sound Advice Cooking (628) -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3088, 'Baked Goods', 'Apple Orange Spice Muffins(Ww)', '***** NONE ***** 3/4 c flour 1 1/2 t baking powder 1/2 t cinnamon 1/4 t baking soda 1 dash salt 1/3 c instant nonfat dry milk 2 T margarine 1 T brown sugar 1 large egg 2 apple 2 T raisins -------------------------Plus 1 tsp. frozen. concentrate------------------- 1 T apple juice 1 orange peel 1 dash cream of tartar Preheat oven to 375 degrees F. Into small bowl sift together flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; stir in milk powder and set aside. In mixing bowl cream margarine with sugar; add egg yolk and, using electric mixer on medium speed, beat until thick and creamy. Add apples, raisins, juice, and orange peel and stir to combine; add flour mixture and beat until well blended. In separate bowl, using clean beaters and mixer on high speed, beat egg white with cream of tartar until stiff but not dry; fold into batter. Spray eight 2 1/2 inch diameter nonstick muffin pan cups with nonstick cooking spray; spoon 1/8 of batter into each sprayed cup (each will be about 2/3 full) and partially fill remaining cups with water (this will prevent pan from burning and/or warping). Bake 20 to 25 minutes (until cake tester, inserted in center, comes out clean). Remove pan from oven and carefully drain off water (remember, it will be boiling hot); remove muffins to wire rack and let cool. Makes 4 servings of 2 MUFFINS EACH!
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3089, 'Baked Goods', 'Apple Orchard Pie', '-----crust----- 1 c All purpose flour 1/2 ts Salt 1/3 c Shortening 3 tb Cold water (maybe 4 tb) -----filling----- 2 c Grated cooking apples-peeled 1/2 c Sugar (use confectioners Sugar if apples are juicy) 1/4 ts Nutmeg -----topping----- 1/2 c Heavy cream; whipped stiff 1 tb Confectioners sugar pn Nutmeg Stir together the flour and salt. Cut in shortening until particles are the size of small peas. Sprinkle three to four tablespoons cold water over mixture, tossing lightly with fork until dough is moist enough to hold together. Form into a ball. Roll out on a floured pastry cloth or board to a 10 inch circle. Fit pastry loosely into 8 inch piepan. Fold edge to form standing rim; flute. Prick crust with fork. Bake at 450 for 10 to 12 minutes. Cool. Peel and grate cooking apples. Add the sugar (either type, see above). Sprinkle with the nutmeg; blend. Turn into cooled, baked pie shell. For topping, whip the cream until stiff. Fold in the confectioners sugar. Spread over top of pie. Sprinkle with nutmeg. Description: Unique fresh apple flavor - no cooking of filling. Just put grated apples sugar and spice into a pie shell, and top it off with whipped cream. One of the easiest apple pies you every heard of! This recipe was a $5,000 winner in the Junior Pillsbury bake off in the Third Grand National baking contest, December 1951 == Courtesy of Dale & Gail Shipp, Columbia Md. == -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3090, 'Baked Goods', 'Apple Pan Dowdy', '1/2 c Brown Sugar 1 x Egg, beaten 1/4 c Chopped Walnuts 4 ts Baking Powder 1/4 c Raisins 1/2 ts Salt 3 c Apples, sliced 1 c Milk 1/4 c Butter, softened 2 1/4 c Flour 2/3 c Sugar Preheat oven 350 deg F. In bottom of buttered baking dish, sprinkle some brown sugar, nuts, and raisins. Layer in apples and remaining brown sugar. Cream butter, add sugar gradually, then add beaten egg. Sift flour, baking powder and salt. Combine creamed mix, dry ingredients and milk alternately till smooth. Pour batter over apples. Bake 35-40 minutes. Turn over on plate with apple side up. Serve with topping (whipped cream, etc.) -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3091, 'Baked Goods', 'Apple Pastry Squares', '1/4 c Brown sugar 2 tb Cornstarch 1 c Water 5 c Apples, peeled and sliced 1/2 ts Cinnamon 1/4 ts Nutmeg 1 tb Lemon juice 2 c Flour 2/3 c Shortening 1/2 ts Salt 2 Egg yolks, beaten 1/4 c Cold water 1 tb Lemon juice 1/2 c Powdered sugar 1 tb Milk 1 tb Butter or margarine 1/2 ts Vanilla Combine sugar, cornstarch and butter in saucepan. Mix until well blended, add apples. Heat to boiling, stirring constantly. Remove from heat, stir in spices and lemon juice, set aside. For pastry, combine egg yolks, water and lemon juice. Blend into flour. Mixture will form a ball, divide in half. On lightly floured board, roll dough between 2 pieces of waxed paper to fit bottom and halfway up sides of 9x13 inch pan. Spread apple mixture over pastry. Roll remaining pastry to fit pan. Place on top of filling. Fold bottom pastry over and press to seal. Cut a few slits in top. Bake for 40 minutes at 400 degrees or until lightly browned. Combine ingredients for glaze and drizzle over cooled pastry.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3092, 'Baked Goods', 'Apple Pear Pie', '| Ingredients | | | 1 | pound | pears, canned or fresh sliced | | | 5 | large | apples, cortland (or other baking apple), sliced | | | 1/3 | cup | sugar | | | 2 | tablespoons | flour | | | 1 | teaspoon | cinnamon | | | | | ---topping--- | | | 1 | cup | flour, all-purpose | | | 1 | cup | brown sugar | | | 8 | tablespoons | butter | | | 1 | cup | nuts, chopped | | | | | | | | | | |
Directions:
| Combine all ingredients and turn into an unbaked pie shell.
TOPPING: Combine and sprinkle over filling.
Bake 350 degrees F (175 degrees C) for 45 minutes or until apples are soft.
Cool to room temperature and serve. (I especially love this pie served refrigerated.
Best if made the day before. It will cut beautifully.
Don\'t let this recipe get away without copying it!! Enjoy!
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3093, 'Baked Goods', 'Apple Pecan Pie', '-----------------------------------CRUST----------------------------------- 2 1/2 c Flour, sifted 1/2 c Sugar 2 Eggs 1 ts Baking powder 2 ts Vanilla extract 1 c Butter ----------------------------------FILLING---------------------------------- 2 c Apples, thinly sliced 1/2 c Brown sugar 1/4 c Dark molasses 3 tb Brandy (cognac) 3 Eggs 1 c Pecans, chopped 1/4 c Butter 1/4 c Light corn syrup 2 tb Lemon juice 1/4 ts Nutmeg Crust: Sift four & baking powder together. Make a well in center and in it put the sugar, vanilla and eggs. Mix in some of the flour from the sides to form a paste. Cut the butter into small pieces and put around the top of the paste. Cover with the rest of the flour and knead all ingredients until the dough is smooth. Divide the dough into two balls and refrigerate, covered until dough is cool and firm enough to handle. Roll out as usual and line the bottom of a 10-inch pie plate. Filling: Cream the butter and sugar until smooth. Add the eggs, one at a time. Stir in the molasses, corn syrup, brandy and lemon juice. Add the apples and pecans and mix thoroughly. *Pour into a pastry lined 10-inch pie plate. Sprinkle with nutmeg over all. Top with a lattice crust and bake at 350 until crust is golden brown and filling is bubbly - about 35-45 minutes. Serve warm, topped with vanilla ice crea or whipped cream. *You can cover the bottom with grated cheese, if desired. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3094, 'Baked Goods', 'Apple Pie #1', '2 ea Unbaked pie crusts 4 c Water 1 1/2 c Sugar 4 ts Cream of tartar 40 ea Ritz crackers 2 tb Butter 1 ts Cinnamon 1/4 ts Nutmeg 1 ea Juice & grated rind of lemon Make your favorite pie crust (top and bottom).Boil water,sugar and cream of tartar.Add whole crackers,1 at a time.Boil 2 minutes.Add remaining ingredients.Cool.Pour into prepared pie shell.Cover with top crust.Slit top for steam vents.Bake @ 425 degrees for 10 minutes.Reduce heat to 350 degrees.Continue to bake 20 to 25 minutes or until golden brown.Remove from oven. Cool.Makes 1 pie. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3095, 'Baked Goods', 'Apple Pie #3', '1 1/2 c Water 1 1/2 c Sugar 16 ea Soda crackers 1/2 ea Stick margarine 1 1/2 ts Cream tarter 1/2 ts Cinnamon 1/2 ts Nutmeg Bake @ 350 degrees in unbaked crust. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3096, 'Baked Goods', 'Apple Pie (Radnor)', '-------------------------PIE CRUST------------------------- 2 1/2 c All-purpose flour 1/2 ts Salt 1/2 c Cold unsalted butter 1/2 c Vegetable shortening 1/4 ts Grated orange rind 3 ts Very cold orange juice 3 ts Ice water -----------------------CRUMB TOPPING----------------------- 1/3 c All-purpose flour 1/3 c Packed dark brown sugar 1/4 ts Ground cinnamon ds Salt ds Ground ginger 2 tb Cold, unsalted butter --------------------------FILLING-------------------------- 8 md Granny Smith apples 1 1/2 ts All-purpose flour 3/4 c Granulated sugar 1/2 ts Ground cinnamon 1/2 ts Orange rind 1/2 ts Vanilla extract 1/8 ts Ground nutmeg ds Salt 1/2 c Honey 1 1/2 tb Unsalted butter 1 Egg, beaten 1. For pie crust, sift flour and salt into large bowl. Cut in butter and shortening until mixture resembles coarse crumbs. Add orange rind. Sprinkle in juice and water,. 1 tablespoon at a time, mixing with fork until flour is moistened and soft dough forms. Shape into ball. Refrigerate, covered, 1 hour. 2. For crumb topping, mix flour, brown sugar, cinnamon, salt and ginger. Work in butter with fingers until mixture is crumbly. 3. For filling, peel core and cut apples into 1/2-inch slices. Put slices in large bowl; toss with 1 to 1 1/2 tablespoons flour. Add sugar, cinnamon, orange rind, vanilla extract, nutmeg and salt. Stir in honey; let stand 1 hour. 4. Heat oven to 450 degrees. Roll half of dough into a circle; fit in metal, 9-inch pie pan. Trim edge. Drain liquid from apples, reserve. Set 1/4 cup of the crumb topping aside. Layer apples with remaining crumbs in dough-lined pan. Use crumbs like mortar to build fruit up. Dot apples with 1 1/2 tablespoons butter. Sprinkle with 5 tablespoons reserved apple liquid. 5. Roll out remaining dough; cut with knife or fluted pastry wheel into 1/2-inch-wide strips. Weave strips into lattice over fruit. Seal strips at edge of pan, moistening with apple liquid. Flute edge. Sprinkle reserved crumbs in holes of lattice. Brush only crust edge and strips with beaten egg. 6. Bake on foil-lined baking sheet at 450 degrees, 5 minutes. Reduce oven temperature to 350 degrees; bake until apples are tender, 50 to 55 more minutes (or only 40 minutes if you like crunchier apples). Cool on wire rack to room temperature. NOTE: Serve with vanilla ice cream or whipped cream flavored with vanilla sugar and orange-flavored liqueur. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3097, 'Baked Goods', 'Apple Pie - Crumb', '6 md Apples 2 tb Sugar 1 ts Nutmeg 1 c Flour 1 c Brown sugar 1/2 c Butter 3 tb Milk Mix sugar and nutmeg. Pour over apples sliced very thinly into pie pan lined with pastry. Place brown sugar and flour in a bowl, cut butter into this until crumbly. Pour this over apples, and on top, pour milk. Bake in moderate oven (350 deg.) until done. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3098, 'Baked Goods', 'Apple Pie - Crustless', '2 c Tart apples; sliced 1 Stick butter; melted 1 c Sugar 1 Egg 1 c Flour 1/2 c Walnuts Cinnamon; to taste Nutmeg; to taste Slice apples into a greased pie plate; make a batter of the other ingredients. Pour batter over the apples. Bake 45 min. at 350 deg. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3099, 'Baked Goods', 'Apple Pie - Streusel', '1 Egg 1 c Sour cream, room temp 3/4 c Sugar 2 tb Flour 1/2 ts Vanilla ds Salt 2 1/4 c Cooking apples, finely chpd, -peeled (2-3 apples) 1/4 ts Grated lemon peel 1 9\" single-crust pie shell, -unbaked 1/2 c Sugar 1/3 c Flour 3/4 ts Cinnamon 1/4 c Butter Prep: 20 mins Cook: 50-55 mins In lg bowl beat egg, stir in sour cream, sugar, flour, vanilla, and salt to blend thoroughly. Fold in apples and lemon peel, pour into pie shell. Bake 450, 10 mins. Reduce heat to 350, bake 25-30 mins until crust is golden brown. Sprinkle Streusel Topping evenly over pie. Bake 15 mins longer. Remove to rack to cool slightly. Serve immediately or cover and refrigerate. STREUSEL TOPPING; In sm bowl mix sugar, flour, cinnamon. With pastry blender or 2 knives, cut in butter to make a crumble mixture.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3100, 'Baked Goods', 'Apple Pie - Variation', '2 Pie crust 1 ts Cinnamon 3/4 c Sugar 6 Apples; peeled, sliced 1/2 c Brown sugar 1/4 c Honey 1/2 c Raisins 1/2 c Pecans; chopped cinnamon-sugar mixture with sliced apples. Mix apples with a combination of brown sugar, honey and raisins. Pile into pastry-lined pie pan, dot with butter and cover with slitted top crust. Bake 425 for about 50 minutes. Source: Apple Recipes ~ Stephen Greene Press -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3101, 'Baked Goods', 'Apple Pie -1', '1/3 c Sugar 2 tb Flour 1 c Milk 3 Egg yolks 1 tb Margarine 1/2 ts Vanilla 2 lb Tart cooking apples 1 tb Lemon juice 2 tb Margarine 2 tb Sugar 1 ds Nutmeg 3/4 c Apricot preserves 1 Egg yolk 1 tb Water Prepare pastry and line one 9-inch pie plate. In small saucepan, combine sugar and flour, mixing well. Stir in milk. Bring to boil while stirring. Reduce heat and simmer until slightly thickened. In bowl, beat egg yolks slightly and add small amount hot mixture. Pour egg mixture into saucepan. Add margarine and vanilla. Cool. Peel and slice apples, sprinkle with lemon juice. In skillet, combine margarine, sugar and nutmeg and melt. Add apples; saute, stirring occasionally. Cook until almost tender, about 5 minutes. Remove from heat. Pour into pastry shell. Pour cooled filling over apples. In saucepan, melt preserves and spread evenly over apple mixture. Top with pastry. Beat egg yolk and water and brush on pastry. Bake in 425 degree oven 40 min. or until golden. (pastry for 2 crust pie)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3102, 'Baked Goods', 'Apple Pie Bread', '2 C All-purpose flour -- unbleached 1/2 C Rolled oats -- old-fashioned 1 T Baking powder 1 T Baking soda 1 T Ground cinnamon 1/4 Ts Salt 1 Lg Egg 1 Lg Egg white 1/2 C Brown sugar, packed 1/4 C Honey 1 Tb Vegetable oil 1 C Buttermilk 1 1/4 C Apples -- unpeeled --finely chopped, 1 to 2 app Preheat oven to 350 degrees; coat a 9 x 5-inch loaf pan with nonstick cooking spray. Whisk the flour with the oats, baking powder, baking soda, cinnamon and salt; set aside. Beat the egg, egg white, brown sugar, honey and oil with an electric mixer on medium speed until smooth. Add the buttermilk and beat again. Stir the flour and apples into the batter by hand just until combined. Scrape the batter into the prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. The crust may crack. Cool in the pan on a wire rack for about 10 minutes. Turn out onto rack and cool completely. Makes 1 loaf. Penny Halsey (ATBN65B). Nutrition Analysis: 158 calories, 2g fat.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3103, 'Baked Goods', 'Apple Pie Filling', '6 lb Apples 2 c Sugar 1/4 c Flour 1 1/2 ts Cinnamon 1/4 ts Nutmeg 2 tb Lemon juice Recipe by: from Harrison Daily Times, June 20, 1995 Wash, peel, core and slice apples. Treat to prevent darkening. Combine sugar, flour and spices. Rinse and drain apples; stir into sugar mixture. Let stand until juice begins to flow, about 30 minutes. Stir in lemon juice. Cook over medium heat until mixture begins to thicken. Ladle pie filling into canor-freeze jars or plastic freezer boxes, leaving 1/2-inch headspace. Cool at room temperature, not to exceed 2 hours. Seal, label and freeze. Typed for you by Marjorie Scofield 6/23/95 -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3104, 'Baked Goods', 'Apple Pie Filling (To Freeze Or Can)', '4 1/2 c Sugar 1/4 ts Nutmeg 10 c Water 1 c Cornstarch 1 ts Salt 24 c Apples; peeled,sliced 2 ts Cinnamon 3 ts Lemon juice Blend sugar, nutmeg, cornstarch, salt, cinnamon. Add water and cook till clear. Add apples and lemon juice and cook till apples are soft. Pack in jars/containers. To make pie, make crust and bake. Into prepared crust, put thawed filling and bake until warmed through. Crumb topping can be added before baking filling if you want (I use sugar, cinnamon, margarine and chopped pecans.) I found that the thickener (the flour, water, etc. mix that is cooked first) made a lot more than could be used up by 24 c of apples. I think I got a total of 8-10 large containers (I use empty 32 oz yogurt containers). One of these containers was just enough for a 9 in pie. I also used (don\'t tell anybody) prepared pie shells just fine with this filling. I also used a large nonstick pot to cook this in and had very little problem with sticking at medium to medium high temperature.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3105, 'Baked Goods', 'Apple Pie in A Brown Bag', '| Ingredients | | | | | ---PASTRY--- | | | 1 1/2 | cups | flour | | | 1 1/2 | teaspoons | sugar | | | 1 | teaspoon | salt | | | 1/2 | cups | oil, vegetable | | | 2 | tablespoons | milk, cold | | | | | ---FILLING--- | | | 1/2 | cups | sugar | | | 2 | tablespoons | flour | | | 1/2 | teaspoon | nutmeg | | | 1/2 | teaspoons | cinnamon | | | 4 | cups | apples, peeled and sliced | | | | | ---TOPPING--- | | | 1/2 | cup | flour | | | 1/2 | cup | butter | | | 1/2 | cup | sugar | | | | | |
Directions:
| Pastry:
Combine the flour, sugar and salt. Mix the oil and milk and blend with the flour mixture and pressed into a 9\" pie plate.
Filling:
Combine the sugar, flour and spices and toss with the apples. Place mixture into the pie crust.
Topping:
Mix the flour and sugar and cut in the butter. pour over top of pie.
Put the pie in a haeavy brown paper bag (not a recycled one) place in center of oven and bake at 350 degrees F for 1 hour 30 minutes.
Remember not to let the bag touch the walls of the oven.
The paper bag may produce a small amount of smoke for the first few minutes. This has happened each time I have used this recipe. Just keep a close eye on it as it bakes.
The bag should be folded closed when you put it in the oven. You\'ll notice that as the pie bakes and the bag heats it will get darker in color -- that\'s normal.
Be sure to use oven mits when you open the bag after the pie is baked, there will be a small amount of steam escaping from the bag that can burn.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3106, 'Baked Goods', 'Apple Pie In Cheddar Crust', '-------------------------------CHEDDAR CRUST------------------------------- 2 c Unbleached Flour; Sifted 2/3 c Vegetable Shortening 1 1/4 c Cheddar; Md, Shredded 1 x Water; Iced 1/2 ts Salt ----------------------------------FILLING---------------------------------- 7 c Apples; * 2 tb Butter Or Regular Margarine 1/2 c Sugar 1 ea Egg Yolk; Lg, Beaten 2 tb Unbleached Flour 1 tb Water 1/2 ts Cinnamon; Ground * Use tart cooking apples such as Macs or Granny Smith\'s. Core, pare ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CHEDDAR CRUST: Combine the flour, cheese and salt in a bowl. Using a pastry blender or two knives, cut in the shortening until coarse crumbs form. Sprinkle the iced water (5 or 6 tbls will be needed) and using a fork, toss the crumbs until a dough is formed. Press the dough firmly into a ball. FILLING: Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie plate. (Note: When lining the pie plate, be careful not to stretch the pastry when spreading it out. This will cause holes or the pastry will shrink and the filling will run over in the oven as it is baked. Place in the pie plate and gently, working from the center, spread the pastry out until it covers the bottom of the pie plate and then lay the rest of the pastry over the rim and trim.) Combine the apples, sugar, flour, and cinnamon in a bowl, mixing well. Arrange the apple mixture in the pastry lined pie plate. Roll out the remaining pastry to an 11-inch circle. Gently fold into quarters and cut steam slits in the folds. Unfold the crust and place on top of the filling, trimming the crust to 1-inch beyond the rim of the pie plate. Fold the top crust under the lower one and flute to form a ridge around the edge of the pie plate. Combine the egg yolk and water, then brush the mixture over the top crust and rim. Bake in a 400 degree F. oven for 45 to 50 minutes or until apples are tender and the crust is a golden brown. Cool on a wire rack until slightly warm and serve with Vanilla Ice Cream, if desired. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3107, 'Baked Goods', 'Apple Pie In The Bag', '1 Pie shell; unbaked 4 lg Apples 1/2 c Sugar 2 tb Flour 1/2 ts Nutmeg 1 ds Cinnamon --topping 1/2 c Sugar 1/2 c Flour 1/4 c Butter Recipe by: Personal Files Peel and quarter 4 large apples. Combine 1/2 cup sugar, 2 tablespoons flour, 1/2 teaspoon nutmeg and a dash of cinnamon and stir into apples. Put apple mixture into shell. Stir together the topping ingredients and put over apples. Place pie in a brown paper bag and close bag opening with paper clips(metal ones, not plastic). Place bag on cookie sheet. Bake in 425 degree oven 1 hour. Split bag and cool. Juanita BTFF46A -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3108, 'Baked Goods', 'Apple Pie Italian (Crostata Di Mele)', 'Tart dough 6 md Cooking apples -pare, thinly sliced 2 tb Lemon juice 2 tb Sugar Prepare Tart Dough. Heat oven to 375 degrees. Toss together apples and lemon juice. Roll three-fourths of the dough into 11-inch circle on lightly floured surface. Ease dough into ungreased 9x1 1/4-inch pie plate, pressing firmly against bottom and side. Turn apples into pie plate and sprinkle with sugar. Roll remaining dough into 11x5-inch rectangle. Cut lengthwise into 11 strips, 1/2-inch wide. Arrange strips in lattice pattern on apples. Fold edge of lower crust over ends of strips. Seal and flute. Bake 30 to 35 minutes or until crust is golden brown. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3109, 'Baked Goods', 'Apple Pie Lf', '2 Cans sliced apples; drained (comstock brand) 2 ts Sweet \'n low 1 ts Cinnamon 1/2 ts Nutmeg 1 tb Butter or marg. (optional) 2 tb Flour 1 c Crushed pineapple; * see not 1 Your favorite pie crust * Crushed unsweetened pineapple packed in own juice, undrained. In large bowl combine apple slices and all ingredients except butter. Mix together. Pour into unbaked bottom crust. Dot with butter. Top with vented or lattice crust. Bake 425 degrees F for 15 minutes. REduce heat to 350 degrees F and continue baking 25 to 35 minutes or until crust is golden brown. The pineapple used has no sugar added. It is the size can that looks like a tuna can...about 7 or 8 oz. Recipe designed by P. Reynolds -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3110, 'Baked Goods', 'Apple Pie That\'s Good For You', 'Ready-made crust-9-inch pie 4 c Thinly sliced, peeled; cored Apples; very green and sour 2 tb Lemon juice 1/2 c Sugar 1/2 ts Cinnamon 1/4 ts Ground cloves 1 ts Vanilla 1 c Granola 1/4 c Raisins 1 tb Unsalted margarine Recipe by: The Diet Principal Preheat oven to 400. In a glass mixing bowl, mixed the apples with the lemon juice, sugar, cinnamon, cloves, vanilla, granola and raisins. Fill the unbaked pie shell with the apple mixture. Dot top with margerine. Place the pie in the oven and bake for 15 minutes. Lower oven to 350 and bake another 20-25 minutes. Remove pie from oven and let cool. If desired, make a lattice topping for the pie. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3111, 'Baked Goods', 'Apple Pie with Cheddar Cheese Crust', '----------------------------------FILLING---------------------------------- 1 1/2 c Sugar 1/4 c Cornstarch 2/3 c Apple juice 2/3 c Port wine 2 tb Butter; or margarine 1 Lemon peel; grated 8 md Cooking apples; peeled and -sliced (abt 7 - 8 cups) -------------------------------CHEDDAR CRUST------------------------------- 2 c Flour; sifted 1 ts Salt 2/3 c Shortening 3/4 c Sharp cheddar cheese -shredded 5 1/2 tb Water For the filling, combine sugar and cornstarch in lg saucepan. Stir in apple juice, port, butter and lemon peel. Cook over medium heat until mixture boils. Add apples and cook gently until barely tender. To make Cheddar Cheese crust, mix flour, salt and shortening with pastry blender until mixture resembles coarse meal. Stir in cheese. Add water gradually and mix lightly with fork to form dough. Divide pastry in halves and roll out one half to fit 9-in. pie pan. Roll second half of pastry and cut into 10 (1/2 in.) strips. Spoon filling into pastry-lined pan. Weave pastry strips across filling to make lattice top. Bake at 375 deg. 30 to 45 min. or until done. Serve warm. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3112, 'Baked Goods', 'Apple Pie with Cranberries', '-filling--- 8 Granny smith apples 3 tablespoons Lemon juice 3/4 cup Cranberries -- whole 3 tablespoons Cornstarch 2 tablespoons Butter or margarine -- melted 2/3 cup Brown sugar -- packed --topping- 2/3 cup Rolled oats 1 cup Brown sugar -- packed 1/2 cup Flour 1/2 teaspoon Cinnamon 1/2 cup Butter or margarine -- in 1/2\" squares add all other filling ingredients and mix in a bowl. Make topping in separate bowl. Put apple mixture in pie shell. Sprinkle topping on liberally. Place butter squares on pie . Bake at 300 deg. for 1/2 to 1 3/4 hours.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3113, 'Baked Goods', 'Apple Pie with New Mexico Chili', '1 1/2 lb Baking apples; peeled sliced 6 cups) 3/4 c Water 3/4 c Granulated sugar 2 tb Margarine; -=or=- 2 tb Butter 1 ts To 2 ts ground red new; mexi 1 1/2 ts Ground cinnamon 1/2 ts Ground nutmeg 1/4 ts Salt; optional Double 9\" pie crust In a large pot combine apples, water, sugar, margarine, chili powder, cinnamon, nutmeg and salt. Cook over medium heat, stirring occasionally, 20-25 minutes or until apples are slightly tender and juice thickens. Pour into bowl and cool 5 minutes. Pour into unbaked pie crust; cover with top crust and cut vents, or make lettice top with strips of crust. Sprinkle with sugar. Bake in preheated 375 degrees oven 30-40 minutes or until golden brown. Cool and serve. Food Exchanges per serving: 0.7 FRUIT EXCHANGE + 1.3 BREAD EXCHANGE + 4 FAT EXCHANGES; CAL: 385 PRO: 3g; CAR: 51g; FAT: 19.7; CHO: 11.7mg; SOD: 393mg; Source: Modern Maturity Magazine, Jan-Feb 1995 Brought to you and yours via -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3114, 'Baked Goods', 'Apple Pie#2', '1 Large egg yolk -- slightly beat 1/2 teaspoon Ground cinnamon 1 Graham cracker pie crust 3/4 cup All-purpose flour 1 tablespoon Lemon juice 1/2 cup Sugar 1/4 cup Packed light brown sugar 1/4 teaspoon Salt 1/4 teaspoon Ground nutmeg 5 1/2 cups Sliced -- peeled cooking apple 1/4 cup Sugar 1/4 cup Packed light brown sugar 1/3 cup Butter -- room temperature 3 tablespoons All-purpose flour Preheat oven to 374 degrees.Brush bottom and sides of crust,evenly, with egg yolk;bake on baking sheet until light brown,about 5 minutes. Remove crust from oven.Combine sliced apples,lemon juice,1/2 cup sugar, 1/4 cup brown sugar,3 tbsp. flour,salt,cinnamon and nutmeg.Mix well and spoon into crust.Mix remaining flour,sugar,brown sugar and butter with fork or pastry blender until crumbly.Sprinkle topping mixture,evenly, over apples.Bake on baking sheet,about 50 minutes.Cool on wire rack. Serve at room temperature.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3115, 'Baked Goods', 'Apple Pie*** (Fjvs25a)', '1/2 cup MARGARINE OR SHORTENING 1 1/4 MATZOS 1 cup SUGAR 1 GRATED LEMON RIND 3 DICED APPLES 1 teaspoon LEMON JUICE 1/2 cup SUGAR WITH 1 TSP. CINNAMON 3 HARD-BOILED EGG YOLKS 1 teaspoon SALT 1 cup MATZO MEAL 2 WELL-BEATEN EGGS 1/2 cup CHOPPED NUTS Soak MATZOS 10 minutes and squeeze out excess water. Cream butter and matzos until blended. Mash yolks fine and add to mixture. Add sugar; salt, beaten eggs, lemon rind and matzo meal. Grease a pie pan and spread with half of mixture. Arrange apples over mixture. Spread lemon juice, sugar mixture and nuts on top. Spread remaining dough over apples. Bake 30-40 minutes at 325 degrees F (160 degrees C) This great recipe comes from \"The Kosher For Pesach Cookbook.\" The Carrots Lyonaise recipe comes from \"The Manishewitz Passover Cookbook.\" FROM: MARILYN SULTAR (FJVS25A)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3116, 'Baked Goods', 'Apple Pie- European Sour Cream', 'CRUST: 2/3 C Butter 1/4 C Pure maple syrup 1/2 C Cream cheese 1 Egg 1 Tb Orange rind 1 T Vanilla 2 1/4 C Unbleached flour 1/2 Ts Baking powder FILLING: 2 Lb Green apples TOPPING: 1/2 C Sour cream 1/4 C Pure maple syrup 2 Tb Lemon juice 1/4 Ts Nutmeg For the crust, blend together butter, maple syrup, cream cheese, egg, orange rind and vanilla. Add flour and baking powder. Roll out crust on a floured surface with a floured rolling pin. This dough is soft. Roll to 1/3-inch thickness. Fit or pat the dough into 7-inch pie plate. Cut apples into 1/8-inch slices and arrange in a circular pattern on dough in pie plate. Refrigerate 1/2 hour. Combine sour cream, maple syrup and lemon juice. Spoon over chilled apples. Sprinkle nutmeg on top. Bake at 350 degrees for 30 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3117, 'Baked Goods', 'Apple Pie-2', 'Apples; * see note 3/4 c Brown sugar, packed 2 tb Tapioca; or more 4 tb Lemon juice 1 ts Cinnamon 1 ts Nutmeg 1/2 c Sugar *Use an apple such as Granny Smith. Use as many apple as you prefer to make a thick pie. Place apples in unbaked pie crust. In bowl, mix brown sugar and tapioca; let mixture sit for 15 minutes. In the meatime, sprinkle 4 T lemon juice over the apples. Then pour tapioca mixture on the apples and lemon juice, followed by cinnamin, nutmeg and sugar. Place 2nd crust on top. Pinch crusts together; bake at 350 deg for 1-1 1/2 hours until nicely browned. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3118, 'Baked Goods', 'Apple Pie-Topsy Turvy', 'Glaze and crust 1/4 c Firmly packed brown sugar 1 tb Marg. or butter; melted 1 tb Corn syrup 1/4 c Pecan halves 15 oz Pkg refrigerated pie crusts 1 ts Flour Filling 2/3 c Sugar 2 tb Flour 1/2 ts Cinnamon 4 c Sliced peeled apples In 9 in. pie pan, combine brown sugar, marg. and corn syrup; spread evenly over bottom of pan. Arrange pecans over mixture in pan. Prepare pie crust according to package directions for two crust pie; place bottom crust over mixture in pan. Heat oven to 425F. In small bowl, combine sugar, 2 T. flour and cinnamon; mix well. Arrange half of apple slices in pie crust-lined pan; sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal and flute. Cut slits in several places. Bake at 425 F. for 8 min. or until apples are tender and crust is golden brown.(Place pan on foil or cookie sheet during baking to catch ay spillage.) Loosen edge of pie; carefully invert onto serving place. Serve warm or cold with whipped cream. PILLSBURY -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (3119, 'Baked Goods', 'Apple Pot Pie', '6 Apple, baking 1/4 lb Lard 4 c Flour 1/4 ts Salt 1 ts Cinnamon 1/8 lb Butter Water Make a dough of the lard, flour and salt, adding enough water to moisten and hold together. Roll out like pie dough and cut into 2 inch squares. Wash and peel apples and cut into eighths. Put alternate layers of apples and dough into kettle, sprinkling each layer of apples generously with sugar and adding a little cinnamon. Have top layer of dough, dot with butter and fill kettle half full of water, cover and cook over a low flame until apples are soft. Serve with milk or cream. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7339, 'Baked Goods', 'Kiwi Muffins', '1/2 Pound flour 1 baking powder 1/2 Teaspoon salt 5 1/4 Ounces sugar .PP 1 egg -- beaten 2 5/8 Ounces butter -- melted 1/2 Cup milk .PP 1 grated lemon rind 1 1/2 cups kiwis -- peeled and chopped 4 1/4 ounces walnuts -- chopped 1. Preheat oven to 200 ?C . 2. Sift together the first 4 ingredients. Stir in the egg, butter, and milk, just until moistened. 3. Fold in the lemon rind, kiwis, and nuts. Fill paper-lined muffin tins full, and bake approximately 20 minutes. Difficulty : easy. Precision : measure ingredients.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7340, 'Baked Goods', 'Kiwi-Lemon Pie', '1 1/4 cups milk 1 1/8 cups granulated sugar 3 tablespoons cornstarch 3 egg yolks, -- slightly beaten juice of 3 lemons grated zest of 2 lemons 1 teaspoon vanilla extract 1 cup lemon marmalade 3 peeled and sliced kiwis Pie crust: 1 1/4 cups graham cracker crumbs 1/3 cup melted butter 1/4 cup sugar Preheat oven to 325. Make pie crust by combining cracker crumbs, sugar, and butter. Press crust mixture into a pie tin and refrigerate until ready to use. Heat milk in top of double boiler over simmering water. Mix sugar with cornstarch and whisk into milk. Add lemon juice, zest, and vanilla and blend thoroughly. Pour mixture into pie shell. Bake for 25 minutes in middle of oven or until set. Cool pie for 10 minutes. Melt marmalade over low heat and brush thin layer over surface of pie. Arrange kiwis in overlapping layer to cover top of pie completely. Brush again with remaining marmalade and cool before cutting.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7341, 'Baked Goods', 'Kletskopjes', '| Ingredients | | | 1/2 | cup | butter, softened | | | 1 1/2 | cup | brown sugar, packed | | | 1/2 | teaspoon | cinnamon | | | 1 | cup | flour, sifted, all-purpose | | | 1/2 | cup | blanched almonds, chopped | | | | | |
Directions:
| In a mixing bowl, combine all ingredients and mix very well. Form into small balls the size of marbles. Place on ungreased cookie sheets, about 2 1/2 inches apart. Place on lower rack of oven and bake at 400 degrees for 5 minutes or until dough flattens out. Cool and remove with a spatula. Do not overbake.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7342, 'Baked Goods', 'Knackebrod Ii:', '1 c Coarse rye meal 1 c Rye flour 1 tb Sugar 1 1/2 ts Salt 4 tb Butter 1/2 c Milk Sift dry ingredients, cut in butter, add milk and stir until smooth. Turn onto floured board and roll very thin. Prick with fork, then cut dough into oblong pieces. Use a thimble and make holes in each piece. Place on slightly greased baking sheet and bake 10 minutes in a slow oven. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7343, 'Baked Goods', 'Knock You Nakeds(Brownie Type)', '1 package german chocolate cake mix 1 cup chopped nuts 1/3 cup evaporated milk, plus 1/2 cup -- divided 1/4 cup butter -- melted 60 each caramels -- unwrapped 1 cup semisweet chocolate chips In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13x9x2 inch glass baking dish. Bake in a preheated 350 degree oven for eight minutes. In the microwave or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate chips. Pour remaining batter on top of morsels. Return to oven and bake 18 minutes (or less for gooier brownies). Let cool before cutting.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7344, 'Baked Goods', 'Koala Kookies', '1 c Butter, softened 4 tb Powdered sugar 1 tb Vanilla 2 c All-purpose flour 1 c Walnuts, chopped Powdered sugar 1. Mix butter and powdered sugar in a large bowl until smooth and creamy. 2. Add vanilla. Mix well. 3. Add flour and walnuts. Mix well. 4. Roll into small balls and flatten on a greased baking sheet. 5. Bake in a preheated 350-degree oven for 12 to 15 minutes. 6. When cookies are cool, sprinkle powdered sugar on top. Makes about 5 dozen. Typed by R. Thompson (r-thompson@usa.net) Sept 1998 Source: Rookie Cookie\'s Recipes from the Mini Page, The News-Enterprise Elizabethtown KY
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7345, 'Baked Goods', 'Kohl\'s Chocolate Sheath Cake', '1/2 ts Cinnamon 2 c Sugar 2 c Flour 1 t Baking soda 1 Stick oleo 1/2 c Crisco shortening 2 tb Cocoa 1 c Water 1/2 c Buttermilk 2 Eggs 1 t Vanilla NOTE: Requires a 16 x 11 x 1 or 11 x 17 x 1 pan. Sift together: Cinnamon, sugar, flour, and baking soda. Bring to boil: Oleo, Crisco, cocoa, and water. Pour over the flour mixture. Mix well, then add buttermilk, eggs and vanilla. Mix well. Pour into a well greased shallow pan (see note). Bake in a preheated 375 degree oven until a toothpick comes out clean. You\'ll have to test this according to your oven, then add the time required to this recipe. Frost the hot cake with chocolate frosting & top with nuts. NOTE: Fudge frosting is best on this sheath cake! Taken From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7346, 'Baked Goods', 'Kolace Dough', '5 c Flour -- to 6 cups 2 c Shortening 3 Egg yolks 12 oz Evaporated milk 1 t Vanilla 1 Cake yeast -- dissolved in 1/4 c Warm water Mix flour and shortening as for pie crust. Make a hole in center of mixture and add egg yolks, milk, yeast, and vanilla. Mix until smooth and dough leaves sides of bowl. Form into large balls, each just large enough to roll out at one time. Cover with wax paper and refrigerate overnight. Roll out each ball about 1/4\" thick on a board covered with powdered sugar. Cut dough into 2\" or 3\" squares and polace 1 teaspoon of any desired filling in center of dough; fold dough over to opposite side and pinch together or roll into horn shape. Place on ungreased cookie sheet. Bake in 350 oven until lightly brown, about 12 to 15 minutes. Sprinkle with powdered sugar before serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7347, 'Baked Goods', 'Kolach(Braided Bread)', '1 t Sugar 1 c -- Water, Lukewarm 2 pk Dry Yeast 3 tb Sugar 2 c Milk -- (About 110 Degrees F.) 2 lg Eggs 1 tb Salt 2 tb Oil Or Melted Butter -- You -Can Use Up To 4 Tbs 8 c Unbleached Flour -- Or More -If Needed 1 lg Egg -- Beaten With 1 tb Water -- For Glaze 2 tb Dry Poppy Seeds Disolve 1 tsp sugar in the water and sprinkle the yeast over it. Add 1 Tbl of sugar, stir and let stand for 10 minutes. Combine the yeast with the milk, lightly beaten eggs, salt, 2 tbl sugar, oil, and 3 cups of sifted flour. Beat until smooth. Cover and let rise in a warm place until light and bubbly, about 1 hour. Mix in enough of the remaining flour to make a light, slightly sticky dough, then knead in the bowl until smooth and elastic,(Remember the heavier the dough, the heavier the bread.) and leaves the sides of the bowl easily. Or in the processor, add the yeast mixture to the flour and then add the liquids. With the machine running, add more flour until a ball forms. Allow to rest for several minutes. Process until the dough is smooth and elastic. Form into a ball and place in a lightly oiled bowl, turning once to oil the top. Cover with a linen dish towl, soaked in hot water and then wrung out until damp only, and let rise in a warm place until double in bulk. Punch down and allow to rise again, slightly. Divide the dough into 3 parts. Divide 1 part into thirds, rolling each into a rope 8 to 10 inches long and 1 1/2 inches thick. Braid together, starting at the middle and turn the ends under. Repeat with each of the remaining parts of the dough. Place the loaves on buttered baking sheets. Do not crowd, since the loaves will double in size. Cover with the damp towel and let rise until almost double. Brush with the egg glaze and sprinkle with the poppy seeds. Bake in a preheated 375 Degrees F. oven at least 1 hour, or until golden. Test by rapping the bottom, there should be a nice hollow sound. Cool on wire racks until cold before cutting. Courtesy of Rich Harper
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7348, 'Baked Goods', 'Kolachky Dough#3', '2 c Flour 8 oz Cream cheese 1/2 lb Butter 1 Egg 2 ts Sugar 1 Egg yolk Contributed to the echo by: Leti Labell Originally from: \"Butter \'n Love Recipes\" from the Vincentian Sisters of Charity, Bedford Ohio Kolacky Dough #3 Knead together and let stand overnight in refrigerator. Roll out thin on flour and sugar. Cut into squares. Fill with walnuts, lekvar (prune), poppy seed or apricot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7349, 'Baked Goods', 'Kolatki (Ukrainian Christmas Cookies', '| Ingredients | | | 1/2 | pound | cream cheese, room temp | | | 1/2 | pound | butter, room temp | | | 3 | cup | pastry flour, sifted, or flour, all-purpose | | | 1/2 | cup | whole milk | | | | | | | | --- | poppyseed | filling --- | | | 1/2 | pound | broken walnuts | | | 3/4 | pound | poppy seeds | | | 1 | each | egg | | | 1 | cup | dark rum | | | 1 | cup | honey | | | 1 | cup | brown sugar, packed | | | | | | | | --- | coating | --- | | | 1/2 | cup | sugar | | | 2 | tablespoon | cinnamon | | | | | |
Directions:
| Mix poppy seeds, walnuts, egg and honey. Add rum until the consistency seems soft, like porridge.
Using an egg beater at low, whip soft cream cheese and butter until it forms peaks, like a frosting (you may need to melt the butter if the cream cheese is firm). Mix in flour slowly using a wooden spoon or pastry fork.
Roll dough into 3 balls. Occasionally add milk to dough to keep it from drying out. The dough can be refrigerated for 1-2 hours, but it is not necessary.
Roll out 1 ball at a time and flour lightly. Roll dough out in flour or granulated sugar so it doesn\'t stick.
Cut dough into squares or circles using cookie or biscuit cutter. Add about a teaspoon of filling. Roll squares into logs, stars, or pinwheels. Fold circles over and seal with a fork.
OR
Take rolled dough and make into strips about a foot long and 2 inches wide. Place a ribbon of filling in the middle. Fold over dough and pinch to seal at all sides. Cut into 1 inch squares.
Dip into coating and place on a cookie sheet. Bake at 375F for 10-15 minutes or until lightly browned.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7350, 'Baked Goods', 'Kolochy/Tvfn', '1/2 c Unsalted butter 3 oz Cream cheese; softened 1 c Sifted flour 1/3 c Jam or jelly Confectioners\' sugar Preheat oven to 375 degrees. Mix the butter and cream cheese with a mixer or in a food processor taking care not to overprocess. Add the flour and mix just to combine. Chill dough 30 minutes. Roll out the dough very thin on a floured board or pastry cloth. Cut into 2-inch rounds with a cookie cutter. Dot the center of each round with 1/4 teaspoon of jam or jelly. Fold 2 opposite edges to the center and press firmly together. Place on an ungreased cookie sheet and bake for 15 minutes. Transfer the pastries to wax paper generously dusted with confectioners\' sugar and sift more of the sugar over the kolochy while they are still hot. Yield 30 to 40 pieces NATHALIE DUPREE COOKS SHOW#ND7117 -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7351, 'Baked Goods', 'Komish Broit', '3/4 c White sugar 3 Eggs 3/4 c Cake flour 1/2 ts Salt 2 tb Potato starch 1/3 c Matzo meal 1/4 c Chocolate chips or shot 3/4 c Oil Recipe by: Mother Mix all the ingredients well. Refrigerate for 15 minutes so that it will be easier to handle. Divide into 3 rolls and place on parchment paper or foil to bake in a 350F oven for 1/2 hour until browned. Cut while hot into slices on diagonal and roll in cinnamon sugar if desired or plain sugar. Place in oven at 300F for 10 minutes on each side until dry. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7352, 'Baked Goods', 'Kona Banana Bread', '3/4 c butter; softened 1 1/2 c sugar 3 ea eggs 1 1/4 c banana; mashed 1 3/4 c flour 1 1/4 ts baking soda 3/4 ts salt Mix in order and pour into a greased 13x9 pan. Bake at 350 degrees for 35-40 minutes. (In a glass pan, 325 for 30 minutes) Makes good muffins too. (25 minutes in muffin tins.) Chocolate chips are a good addition to the muffins. Contributor: Carol Mitchell -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7353, 'Baked Goods', 'Kookie Cookies', '10 1/2 ounces corn chips 1 cup light corn syrup 1 cup sugar 1 cup creamy peanut butter Spread corn chips in a greased 15-inch x 10-inch x 1-inch baking dish. In a saucepan over medium heat, bring corn syrup and sugar to a boil. Remove from the heat; stir in peanut butter until smooth. Pour over corn chips. Cool.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7354, 'Baked Goods', 'Kosh Tili', '3 1/4 c Sifted flour (or a little more) 6 tb Granulated sugar 1 ts Salt 2 Eggs 3 tb Yogurt 1/2 c Milk Vanilla or rosewater Optional Oil for deep-frying Powdered sugar One of the smallest and least-known ethnic groups in our country are the Tatars. They represent an area officially known as Tatarstan, 500 miles east of Moscow. This is a sweet they prepare on traditional holidays. KOSH TILI means \"birds\' tongues\", in this case, the birds would have to be pretty big. (G) Sift together flour, granulated sugar and salt. Add eggs,yogurt, milk and optional dash of vanilla or rosewater. Mix well with spoon, then pour out onto lightly floured work surface and knead until smooth. Divide dough into 4 parts. Place 1 piece of dough on floured board and roll out 1/8-inch thick. Using a knife or crimp-edged cutter, cut into strips about 1-1/2 or 2 inches wide and 6-8 inches long. Using knife, cut a 1-1/2-inch slit in middle of each strip. Take 1 end of each strip, fold it through slit and pull out on the other side. Repeat with remaining dough strips. Heat oil for deep-frying. Fry 1 or 2 dough strips at a time, holding under surface of oil until puffed and golden brown. Drain finished fritters in colander, then place on paper towels and sprinkle with powdered sugar. Makes 8 to 12 servings. NOTE: The recipe gave no frying temperature, so you\'ll have to FIND the best temp. I guess. Wis/Gramma -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7355, 'Baked Goods', 'Kosher For Passover Cheesecake', '-WENDY WILLIAMS (DNBP24B) -(This uses a 10\" springform -----CRUST----- 1 Stick lightly salted butter 2 Chocolate macaroons -finely ground kosher -for Pesach -----FILLING----- Crumbs 1/4 c Sugar. 2 lb Cream cheese -- (rm temp) 1 1/2 c Sugar 1 1/2 tb Fresh lemon juice pn Salt 4 lg Eggs -- (rm temp.) 1/2 c Brazil nuts -- chopped -----SOUR CREAM GLAZE----- 2 c Sour cream 1/4 c Sugar 1 t Vanilla extract -little grated lemon zest - 2 tb Brazil nuts -- chopped Crust: Melt butter and combine with crumbs and sugar in food processor or with a fork until blended. Press small amounts of mix all the way up sides of an ungreased springform and then press the remaining crumbs over bottom of springform. Filling: In mixer; whip cream cheese on highspeed for 5 minutes. Add sugar and beat for 2 min. more. Add lemon juice and salt and blend together thoroughly. Add the eggs, one at a time, keeping the mixer on the lowest speed (just until each egg has been incorporated into batter. Fold in Brazil nuts with a spatula. IF USING FOOD PROCESSOR: Put sugar in first. Cut each 8 oz. block of cream cheese into eight 1\" cubes and add the first 8 cubes to bowl. Process using on-off pulse about 25 times and then add rest of cream cheese gradually, until mixture is smooth and creamy. When it looks perfect, blend non-stop for 20 seconds more and then blend in lemon juice and salt for 10 seconds. Crack eggs in a bowl, break them up slightly with a fork, and then add them to batter in processor bowl, and fold them lightly into batter with rubber spatula preventing them from sinking to bottom. Cut the eggs in batter by using on-off pulse 10 times. Scrape down sides with spatula and pulse on-off 5 times more. Fold in nuts with a rubber spatula. Pour batter into crust and bake at 350 for 55 minutes. Let cool for 10 minutes before you glaze. Topping: Combine evenly and smoothly over top of baked filling, sprinkle nuts around border, grate lemon zest into the center as decoration, and return to 350 degree oven for 10 minutes. Remove from oven and immediately place in refrigerator to cool to prevent cracks from forming in cake. HINT: Most cheesecakes can be kosher for Passover if you replace whatever crumbs are call for in crust with nuts or kosher cookie crumbs. Hope you enjoy! Wendy Formatted by Elaine Radis; 3/92
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7356, 'Baked Goods', 'Koulourakia (Greek Easter Cookies)', '2 1/4 c Flour 1 1/4 ts Baking powder 1/4 ts Salt 1/2 c Butter; softened 1 c Powdered sugar 2 tb Brandy (or milk) 1 ts Vanilla 1 Egg yolk beaten with 1 tbl Milk for glaze 3 tb Sesame seed DESCRIPTION: These golden twists are usually baked on Holy Thursday. Preheat oven to 375. Beat together butter and sugar until light and fluffy. Add egg, brandy and vanilla, mixing well. Add flour, baking soda and salt, mixing well after each addition. Working with rounded teaspoons of dough, use palms to roll each piece back and forth on a lightly floured surface until it forms a 6-inch rope. Bring ends together to form a hairpin shape, then gently twist 2-3 times. Lightly pinch ends together. Arrange 1\" apart on greased baking sheets, brush with egg glaze, then sprinkle with sesame seeds. Bake 10-13 minutes or until golden. Cool on racks. Store airtight at room temp for 2 weeks. Freeze for longer storage. From \"The Joy of Cookies,\" -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7357, 'Baked Goods', 'Koulourakia (Special Occasion Cookies)', '2 c All-purpose flour 1 ts Ground cinnamon 3/4 c Vegetable oil 3/4 c Superfine sugar 3/4 ts Baking powder 1/2 ts Baking soda 1/4 c Brandy 1 c Sesame seeds Preheat the oven to 400F. Combine the flour and cinnamon in a bowl and set aside. In a medium bowl, beat the oil and sugar with an electric mixer until smooth and creamy. In a cup, dissolve the baking powder and baking soda in the brandy, then add to the oil mixture. Gradually add the flour until the dough is soft but not sticky. Turn out onto a lightly floured surface and knead until smooth. Pinch off pieces of dough the size of small walnuts and form into desired shapes. Sprinkle with sesame seeds and place 1 inch apart on greased cookie sheets. Bake for about 15 minutes, or until golden brown. Sofi Lazarides Konstantinides, \"Sofi\'s Aegean Kitchen\" Posted by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7358, 'Baked Goods', 'Koulourakia Me Sousame (Sesame Cookies)', '10 c Flour 2 ts Baking powder 3/4 c Butter 1 1/3 c Warm milk 4 Eggs 2/3 c Sugar 1 ts Vanilla 12 oz Sesame seeds Recipe by: Bill Spalding Sift 10 cups of flour into a bowl with the baking powder; make a well it it. Brown butter until it smokes, and add it to the flour. Cool slightly. Rub the four and butter between the palms of your hands until well blended. Again make a well in the flur mixture and add the warm milk; mix in. Beat the eggs and sugar in another bowl until thick; add to the flour mixture. Add the vanilla. Knead well to make a soft dough. Roll (or pat) out, shape cookies as desired, and roll in sesame seeds. Bake on buttered baking sheet in a preheated 350 F. oven for 20 min. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7359, 'Baked Goods', 'Koulourakia(Greek Easter Cookies)', '-Theresa Grant, HWWK11b 2 1/4 c Flour 1 1/4 ts Baking powder 1/4 ts Salt 1/2 c Butter, softened 1 c Powdered sugar 2 tb Brandy (or milk) 1 t Vanilla 1 Egg yolk beaten with 1 tbl -milk for glaze 3 tb Sesame seed DESCRIPTION: These golden twists are usually baked on Holy Thursday. Preheat oven to 375. Beat together butter and sugar until light and fluffy. Add egg, brandy and vanilla, mixing well. Add flour, baking soda and salt, mixing well after each addition. Working with rounded teaspoons of dough, use palms to roll each piece back and forth on a lightly floured surface until it forms a 6-inch rope. Bring ends together to form a hairpin shape, then gently twist 2-3 times. Lightly pinch ends together. Arrange 1\" apart on greased baking sheets, brush with egg glaze, then sprinkle with sesame seeds. Bake 10-13 minutes or until golden. Cool on racks. Store airtight at room temp for 2 weeks. Freeze for longer storage. From \"The Joy of Cookies,\" formatted by Theresa Grant, HWWK11b.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7360, 'Baked Goods', 'Kouloures(Easter Bread)', '1 pk Dry yeast 1/2 c Warm water 1/2 c Boiling water 1 t Cinnamon -- ground 3/4 c Sugar 3 Eggs 1/4 c Butter -- melted 1/2 c Warm milk 1 t Baking powder 1/2 ts Salt 5 c Flour (all-purpose) 1 Egg yolk -- beaten Sesame seeds 5 Eggs -- hard-cooked; unshelled -and dyed red Soften yeast in warm water and set aside. Combine boiling water and cinnamon; set aside. Combine sugar and eggs; beat well. Add melted butter to egg mixture and beat again. Skim off 1/4 cup clear cinnamon water and add along with yeast and milk to egg mixture, blending well. Combine dry ingredients and add to batter; knead dough until smooth and elastic, about 10 minutes. Shape dough to fit into 2 greased 8 inch round pans; crisscross 2 strips of dough over each loaf. Cover and let rise in a warm place until doubled in bulk. Brush loaves with beaten egg yolk and sprinkle with sesame seeds. Bake at 350 degrees for 25 minutes or until brown. Push dyed eggs into bread immediately when loaves are removed from oven. SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for you by Nancy Coleman.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7361, 'Baked Goods', 'Kourabiedes', '1 c Butter; or margarine 1/3 c Granulated sugar 2 Egg yolks 1/2 ts Vanilla 2 c Flour 1 ts Baking powder 1 ts Ground cloves Preheat oven to 350~. Mix first 5 ingredients together. Blend flour, baking powder, and cloves; stir into butter mixture; mix well. Shape dough in small balls about 3/4-inch in diameter or in cylindrical shapes formed in 2 inch long half moons. PLACE COOKIES ON LIGHTLY greased sheet. BAKE 10-12 MINUTES. Let stand 2 minutes before removing from sheet. When cool dust with powdered sugar. For a more authentic greek cookie omit ground cloves and place a whole clove in center of each cookie before baking. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7362, 'Baked Goods', 'Kourabiedes (Wedding Cakes)', '1 c Unsalted butter; room temp 1/4 c Sugar 1 Egg yolk 2 tb Brandy; or orange juice 2 1/2 c All-purpose flour 1/2 ts Baking powder 1/2 c Ground blanched almonds 30 Wholecloves; if desired Powdered sugar For sprinkling Combine butter and sugar in a large bowl. Beat in egg yolk until mixtrue is smooth and light. Beat in brandy or juice. Sift together flour and baking powder. Add to egg mixture a little at a time, beating well after each addition. Stir in almonds. Turn out onto a floured surface. Knead with floured hands until dough is no longer sticky. Preheat oven to 350~. Pinch off 1\" pieces, shape into balls or crescents. If desired insert 1 whole clove in center of each, or use your fingers to press 1 or 2 dimples into each cookie. Place on ungreased baking sheets. Bake 30-35 minutes or until cookies are pale golden. Cool on baking sheets. Sprinkle heavily with powdered sugar while still warm. Cookies are extremely fragile. Remove from baking sheets with a spatula. Store in an airtight container between sheets of waxed paper. Makes about 30. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7363, 'Baked Goods', 'Kraft 3-Step Cranberry Cheesecake', '3 pk Fat-Free Cream Cheese -- Softened 3/4 c Sugar 1 t Vanilla extract 3 Eggs 3/4 c Cranberries -- chopped 1/2 ts Grated orange peel 1/3 c Graham cracker crumbs MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Do not overbeat after adding eggs. Stir in *1/2 cup* of the cranberries and peel. Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs. POUR cream cheese mixture into prepared pie plate. Sprinkle with remaining 1/4 cup cranberries. BAKE at 325F for 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Makes 10 servings. Per Slice: Calories 180 Fat 2.5g Prep: 10min | bake 45min | chill 3 to 24hrs PANTRY: 8 oz pkg PHILADELPHIA BRAND FREE Fat Free Cream Cheese Recipe By : Kraft Creative Kitchens Week #12 (1996 net-news)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7364, 'Baked Goods', 'Krakelingen Or Dutch Pastry Cookies', '2 c Butter 4 c All-purpose flour 1/2 c Water Granulated sugar Recipe by: Midwest Living, December 1994 In a large mixing bowl, cut the butter into the flour until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to the side of the bowl. Repeat until all is moistened. Divide the dough in half. Form each into a ball; wrap in plastic wrap and refrigerate, if necessary, for easier handling. Preheat oven to 375 degrees. Pinch off about 1 tablespoon of the dough. On a lightly floured surface, rollthe dough into a rope about 1/4-inch thick and 6 to 8 inches long. Join the ends together and dip into the sugar to coat. Twist the rope for form a figure-8 and place on an ungreased cookie sheet. Repeat with the remaining dough. Bake for 10 to 12 minutes, or until firm and lightly browned on the bottoms. Transfer the cookies to wire racks to cool. Penny Halsey Note: Recipe from the Queen\'s Inn restaurant in Holland, Michigan. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7365, 'Baked Goods', 'Kris Kringles', '1 c Sugar 1 c Light corn syrup 1 c Peanut butter 6 c Rice krispies 6 oz Semi/sweet choc chips 6 oz Butterscotch chips Mix sugar and corn syrup in 3 qt saucepan. Boil over moderate heat, remove. Stir in peanut butter and cereal. Press into greased 13\" x 9\" pan. Melt choc chips and butterscotch chips in a double boiler over hot, not boiling water. Spread over cereal mix. Chill for five minutes, remove from pan, and cut. Francis R. (Sonny) Martin, Sr. From the family recipes of Charlotte Welch, the cooking librarian -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7366, 'Baked Goods', 'Krumiri', '1 c Unsalted butter 2/3 c Sugar 3 Egg yolks 1 ts Vanilla extract 1 1/2 c All-purpose flour 1 c Yellow cornmeal PREHEAT THE OVEN TO 325F. Beat the butter with the sugar by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the paddle. Continue beating until the mixture lightens both in texture and color, about 4 or 5 minutes. Beat in the vanilla, then the yolks, one at a time, beating smooth after each addition. Stir the flour and cornmeal together, and stir into the butter mixture by hand. Line 2 or 3 cookie sheets with parchment paper and pipe the Krumiri in horseshoe or stick shapes, using a pastry bag fitted with a 1/2-inch star tube (Ateco #4). Bake about 15 minutes. Remove from pans and cool on a rack. VARIATION OF KRUMIRI: SCHIACCATINE DI GRANTURCO. These wonderful biscotti are always on the bar at Tonino and Claudia Verro\'s charming inn, Contea, at Neive, near Alba in Piemonte. The surrounding area, known as the Langhe for its situation in the Langa hills, has some of Italy\'s most breathtaking natural scenery, as well as excellent wine and Grappa. FOLLOW THE RECIPE FOR KRUMIRI, but do not pipe the dough. Divide the dough in half and place each half on a piece of parchment or wax paper. Shape the dough into a rough log about 1-inch diameter and about 6 inches long. Roll and tighten the paper around the dough, to make it perfectly cylindrical. Chill the cylinders of dough about 1 hour, until firm. Remove one piece at a time from the refrigerator and slice the cylinder into disks 1/4-inch thick. Arrange the disks of dough on paper-lined cookie sheets, 1 inch apart on all sides. Continue with the other cylinder of dough. Bake as for the Krumiri. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK Karen Mintzias -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7367, 'Baked Goods', 'Krumkake', '3 Eggs 1/2 c Sugar 1/2 c Butter 1 t Vanilla extract OR 1/2 ts Almond extract ds Ground nutmeg In a medium mixing bowl beat eggs with an electric mixer on medium speed about 1 minute. Add sugar; beat about 3 minutes or till sugar is almost dissolved. Melt butter; cool slightly. Stir butter into egg mixture. Add flour, vanilla or almond extract, and nutmeg; stir just till smooth. Heat a Krumkake iron on the range-top over medium-low heat. For a 6-inch iron, spoon about 1 Tablespoon of the batter onto the hot, ungreased iron. Close gently but firmly. Cook over medium-low heat about 30 seconds or till light golden brown. Turn iron and cook about 30 seconds more. Open the iron carefully. Loosen cookie with a narrow spatula; invert onto a wire rack. Immediately roll the cookie into a cone or cylinder; using a wooden or metal form. Let cool around the cone or cylinder till the cookie holds its shape. Reheat the iron and repeat with remaining batter. Cool rolled cookies on a wire rack. If desired, before serving, pipe or fill with whipped cream; top with chopped almonds or chocolate-flavored sprinkles, or serve with preserves if desired. Makes 26-30 cookies.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7368, 'Baked Goods', 'Krumkake # 1', '4 md Eggs 1 3/4 c Flour 1 1/4 c Sugar 8 oz Butter; melted 1 tb Cold water 1/2 ts Vanilla extract Recipe by: Norwegian Seamen\'s Church; New Orleans, La. Beat eggs and sugar until light and lemon-colored. Add vanilla and carefully stir flour into egg mixture. Add butter and water and blend into egg mixture. Refrigerate for 30 minutes. Heat the krumkake iron. Grease lightly for the first cookie only. Pour a small amount of batter, about a tablespoon, into the iron and bake until golden brown. Immediately form into cones around a wooden cone shape or drape over cups to form cookie bowls. Cool on rack. Makes about 35 to 40 cookies. Serve alone or with fruit and whipped cream or ice cream. Source: Norwegian Seamen\'s Church; 1772 Prytania Street, New Orleans, La. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7369, 'Baked Goods', 'Krumkaker', '1 c Sugar 4 Eggs 1/2 ts Vanilla 1/2 c Butter 1 1/2 ts Ground cardamom 1 1/4 c All-purpose flour 2 1/2 ts Cornstarch 3 tb Cold water Using a stationary or hand-held mixer, beat together the sugar, eggs, and vanilla until the mixture is light and airy. Melt the butter and let it cool. Sift the cardamom and flour together. Mix the cornstarch and water until smooth. With the mixer on low speed, alternately add the butter and flour to the sugar-egg mixture. Beat in the cornstarch mixture. Pour a spoonful of batter on a heated krumkaker iron, press it shut, and bake the cookie until golden on each side. Drape around a cone or in a cup until dry. I like to serve these with whipped cream that has cloud berries (multebaer) whipped into it. Realizing that cloud berries are hard to come by, my second choice would be raspberries.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7370, 'Baked Goods', 'Krumkaker (Curled Cakes)', '1/2 c Dairy sour cream, whipped 1 ea Egg yolk 2 tb Sugar 1 dr Lemon extract 1/2 c All-purpose flour Combine all ingredients in order given. Put 1 teaspoon of batter in the center of a preheated krumkake pan. Close the lid and cook for a few minutes, turning the pan once to brown on both sides. Roll the cake while still hot around the handle of a wooden cooking spoon. Makes 12 to 16. Note: These pans can be bought in specialty hardware stores. Source: Woman\'s Day Encyclopedia of Cookery, Vol. 8: -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7371, 'Baked Goods', 'Kurant Cheesecake - Absolut', '-----------------------------------CRUST----------------------------------- 1 3/4 c GRAHAM CRACKER CRUMBS 1/4 c GRANULATED SUGAR 1/2 c WHOLE BLANCHED ALMONDS, 9 T SWEET BUTTER, MELTED FINELY CHOPPED ----------------------------------FILLING---------------------------------- 3 pk 8OZ CREAM CHEESE 3/4 c HEAVY CREAM 1/2 c GRANULATED SUGAR 1/4 c ABSOLUT KURANT VODKA 3 lg EGGS 2 t PURE VANILLA EXTRACT ----------------------------------TOPPING---------------------------------- 1/2 c STRAWBERRY JELLY 1 1/2 pt FRESH STRAWBERRIES, CLEANED & HULLED 1 T ABSOLUT KURANT VODKA MAKE THE CRUST: 1. POSITION A RACK IN THE CENTER OF THE OVEN & PREHEAT TO 325~. CUT OUT TWO 15x12\" PIECES OF HEAVY-DUTY FOIL AND WRAP THEM AROUND THE BOTTOM AND SIDES OF A 9\" SPRINGFORM PAN. 2. IN A MEDIUM BOWL, COMBINE THE GRAHAM CRACKER CRUMBS, ALMONDS, SUGAR & MELTED BUTTER. PAT THE MIXTURE EVENLY ONTO THE BOTTOM & SIDES OF THE PREPARED PAN. REFRIGERATE THE CRUST WHILE YOU PREPARE THE FILLING. MAKE THE FILLING: 3. IN THE 4 1/2 QT BOWL OF A HEAVY-DUTY ELECTRIC MIXER USING THE PADDLE ATTACHMENT, BEAT THE CREAM CHEESE AT LOW SPEED FOR 30 TO 45 SECONDS, UNTIL CREAMY. INCREASE THE SPEED TO MEDIUM AND GRADUALLY ADD THE SUGAR, ONE TABLESPOON AT A TIME. BEAT UNTIL BLENDED, ABOUT 1 MINUTE MORE. BEAT IN THE EGGS, ONE AT A TIME, SCRAPING DOWN THE BOWL AS NECESSARY. AT LOW SPEED, BEAT IN THE CREAM, ABSOLUTE KURANT VODKA AND VANILLA AND MIX UNTIL THOROUGHLY BLENDED, ABOUT 1 MINUTE. SCRAPE DOWN THE SIDE OF THE BOWL AND BEAT UNTIL SMOOTH. SCRAPE THE BATTER INTO THE CHILLED CRUST. 4. PLACE THE CHEESECAKE IN A ROASTING PAN AND PLACE THE PAN IN THE OVEN. POUR HOT WATER INTO THE ROASTING PAN SO THAT THE WATER COMES HALFWAY UP THE SIDE OF THE SPRINGFORM PAN. BAKE THE CHEESECAKE FOR 65 TO 75 MINUTES OR UNTIL FIRM. REMOVE THE SPRINGFORM PAN FROM THE ROASTING PAN AND PLACE IT ON A WIRE RACK TO COOK FOR ONE HOUR. REFRIGERATE THE CHEESECAKE FOR AT LEAST 3 HOURS BEFORE PREPARING THE TOPPING. MAKE THE TOPPING: 5. IN A MICROWAVEABLE GLASS MEASURING CUP, PLACE THE STRAWBERRY JELLY. HEAT IN MICROWAVE ON HIGH FOR 1 MINUTE, STIRRING ONCE UNTIL THE JELLY HAS MELTED. STIR IN THE ABSOLUT KURANT VODKA. 6. REMOVE THE CHEESECAKE FROM THE REFRIGERATOR AND REMOVE THE SIDE OF THE SPRINGFORM PAN. ARRANGE THE STRAWBERRIES OVER THE TOP OF THE CAKE, COVERING IT COMPLETELY. USING A PASTRY BRUSH, BRUSH THE STRAWBERRIES GENEROUSLY WITH THE STRAWBERRY/KURANT GLAZE. SPRINKLE THE TOP OF THE CAKE WITH TOASTED ALMONDS, IF DESIRED. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7372, 'Baked Goods', 'Kurant Cheesecake- Absolut', '-----CRUST----- 1 3/4 c GRAHAM CRACKER CRUMBS 1/2 c WHOLE BLANCHED ALMONDS, FINELY CHOPPED 1/4 c GRANULATED SUGAR 9 tb SWEET BUTTER, MELTED -----FILLING----- 3 pk 8OZ CREAM CHEESE 1/2 c GRANULATED SUGAR 3 lg EGGS 3/4 c HEAVY CREAM 1/4 c ABSOLUT KURANT VODKA 2 ts PURE VANILLA EXTRACT -----TOPPING----- 1/2 c STRAWBERRY JELLY 1 1/2 pt FRESH STRAWBERRIES, -CLEANED & HULLED 1 tb ABSOLUT KURANT VODKA MAKE THE CRUST: 1. POSITION A RACK IN THE CENTER OF THE OVEN & PREHEAT TO 325~. CUT OUT TWO 15x12\" PIECES OF HEAVY-DUTY FOIL AND WRAP THEM AROUND THE BOTTOM AND SIDES OF A 9\" SPRINGFORM PAN. 2. IN A MEDIUM BOWL, COMBINE THE GRAHAM CRACKER CRUMBS, ALMONDS, SUGAR & MELTED BUTTER. PAT THE MIXTURE EVENLY ONTO THE BOTTOM & SIDES OF THE PREPARED PAN. REFRIGERATE THE CRUST WHILE YOU PREPARE THE FILLING. MAKE THE FILLING: 3. IN THE 4 1/2 QT BOWL OF A HEAVY-DUTY ELECTRIC MIXER USING THE PADDLE ATTACHMENT, BEAT THE CREAM CHEESE AT LOW SPEED FOR 30 TO 45 SECONDS, UNTIL CREAMY. INCREASE THE SPEED TO MEDIUM AND GRADUALLY ADD THE SUGAR, ONE TABLESPOON AT A TIME. BEAT UNTIL BLENDED, ABOUT 1 MINUTE MORE. BEAT IN THE EGGS, ONE AT A TIME, SCRAPING DOWN THE BOWL AS NECESSARY. AT LOW SPEED, BEAT IN THE CREAM, ABSOLUTE KURANT VODKA AND VANILLA AND MIX UNTIL THOROUGHLY BLENDED, ABOUT 1 MINUTE. SCRAPE DOWN THE SIDE OF THE BOWL AND BEAT UNTIL SMOOTH. SCRAPE THE BATTER INTO THE CHILLED CRUST. 4. PLACE THE CHEESECAKE IN A ROASTING PAN AND PLACE THE PAN IN THE OVEN. POUR HOT WATER INTO THE ROASTING PAN SO THAT THE WATER COMES HALFWAY UP THE SIDE OF THE SPRINGFORM PAN. BAKE THE CHEESECAKE FOR 65 TO 75 MINUTES OR UNTIL FIRM. REMOVE THE SPRINGFORM PAN FROM THE ROASTING PAN AND PLACE IT ON A WIRE RACK TO COOK FOR ONE HOUR. REFRIGERATE THE CHEESECAKE FOR AT LEAST 3 HOURS BEFORE PREPARING THE TOPPING. MAKE THE TOPPING: 5. IN A MICROWAVEABLE GLASS MEASURING CUP, PLACE THE STRAWBERRY JELLY. HEAT IN MICROWAVE ON HIGH FOR 1 MINUTE, STIRRING ONCE UNTIL THE JELLY HAS MELTED. STIR IN THE ABSOLUT KURANT VODKA. 6. REMOVE THE CHEESECAKE FROM THE REFRIGERATOR AND REMOVE THE SIDE OF THE SPRINGFORM PAN. ARRANGE THE STRAWBERRIES OVER THE TOP OF THE CAKE, COVERING IT COMPLETELY. USING A PASTRY BRUSH, BRUSH THE STRAWBERRIES GENEROUSLY WITH THE STRAWBERRY/KURANT GLAZE. SPRINKLE THE TOP OF THE CAKE WITH TOASTED ALMONDS, IF DESIRED.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7373, 'Baked Goods', 'Lace Cookies/Lemon-Buttercream Filling', 'Filling: 2 ts Cornstarch 2 tb Fresh lemon juice 4 Egg yolks; room temp 1/4 c Sugar 10 tb Unsalted butter; * see note 1 ts Finely grated lemon peel Cookie dough: 3/4 c Sugar 3/4 c Oats; quick cooking 3/4 c All-purpose flour; u -nbleached 1/2 ts Baking powder 10 tb Butter; melted 1/4 c Milk 1/4 c Light molasses 1 ts Vanilla extract Recipe by: Jo Merrill * butter--unsalted, cut into 1/2 inch pieces, room temperature. Filling: Dissolve cornstarch in lemon juice. Whisk egg yolks, sugar, 4 tablespoons butter and lemon peel in heavy saucepan. Whisk in cornstarch. Whisk over low heat until smooth and thick enough to mound in spoon, about 5 minutes; do NOT boil. Cool to room temperature, whisking occasionally. Add remaining 6 tablespoons butter 1 piece at a time, whisking until smooth. Cover tightly and refrigerate until well chilled. This part can beprepared 2 days ahead. Cookies: Position rack in center of oven and preheat to 350 degrees. Dab butter in 3 places on rimless baking sheets or use rimmed sheets turned over and dab the butter on the bottom side. Line with foil, leaving 2-inch overhang on short ends. Combine sugar, oats, flour and baking powder in large bowl. Add melted butter, milk, molasses and vanilla and stir with fork until just blended. Let stand 15 minutes. Drop batter onto prepared sheets by heaping teaspoonfuls, forming into 1-inch diameter rounds and spacing 3 inches apart. Bake until cookies bubble and begin to brown around edges, 6-7 minutes. Transfer foil with cookies to a work surface. Flatten cookies gently with spatula if necessary. Cool completely. Cookies can be prepared 1 day ahead--store airtight. Just before serving, spread 3 teaspoons of filling evenly on bottom side of cookie, top with another cookie, bottom side in. Repeat procedure with remaining cookies and filling. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7374, 'Baked Goods', 'Lacy Cookies', '1 c Almonds; blanched 1/2 c Sugar 1/2 c Butter 1 tb Flour; white 2 tb Milk Insert steel blade in food processor. Process nuts, a half cup at a time, until finely ground. Combine with remaining ingredients in a small saucepan and stir and blend over moderate heat until butter is melted. Drop by teaspoonfuls onto a greased and floured baking sheet. Bake in a preheated 350F oven 6 to 8 minutes. Remove carefully with a spatula to a rack to cool. Yields about 2 dozen cookies. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7375, 'Baked Goods', 'Lacy Oatmeal Cookies', '1 c Pecans; finely chopped 1/2 c Uncooked old-fashioned Or quick cooking oats 1/4 c All-purpose flour 1/2 c Light brown sugar; packed 1/2 c Butter, not margarine; cut 2 tb Milk 1/2 ts Vanilla extract Recipe by: KIM ROMERO KKPX21B Heat oven to 350~F. Line cookie sheet(s) with foil. Mix pecans, oats, and flour on a sheet of waxed paper. Stir sugar, butter and milk in a small saucepan over low heat until butter melts. Remove from heat. Stir in nut mixture and vanilla and let cool 10 minutes. Drop slightly rounded teaspoonfuls 3 inches apart on prepared cookie sheet(s). Bake 8-9 minutes until cookies spread, look lacy and are lightly browned. Cool on cookie sheet(s) on wire rack 1- 1 1/2 minutes, until cookies harden slightly. Using a broad metal spatula, remove to wire rack to cool completely. If cookies become too hard to remove from foil, return to oven for 15-30 seconds to soften, then try again. Nutrition info per cookie: 56 cal; 0g pro; 4g carb; 4g fat; 6mg chol; 25mg sod. Exchanges: 1/3 starch/bread; 3/4 fat. Source: Woman\'s Day April 26, 1994 Issue -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7376, 'Baked Goods', 'Lady Apple Fruit Wreath****Fjvs25a', '16 oz. Jar Whole Spiced* 3 oz. Pkg. Cream Cheese** 1 t Milk*** 2 dr Red Food Coloring**** 1/3 c Chopped, Toasted Pecans Bunch Parsley or Watercress *INGREDIENT LIST SHOULD READ: 1 16-oz. jar whole spiced crabapples, drained. **INGREDIENT LIST SHOULD READ: 1 3-oz. pkg. cream cheese, softened. ***INGREDIENT LIST SHOULD READ: 1-2 tsps. milk. ****INGREDIENT LIST SHOULD READ: 2-3 drops red food coloring. In small bowl, combine cream cheese, milk and food coloring. Mix until smooth and creamy. Frost each apple, using scant teaspoonful of cheese mixture, half-way up sides, covering bottom of apple. Dip bottoms of apples in chopped pecans. Arrange apples in wreath of parsley or watercress around meat. I have never tried this recipe. It comes from my \"Pillsbury Festive Holiday Recipes\" cookbook, Classic #13. Marilyn Sultar
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7377, 'Baked Goods', 'Lady Baltimore Cake', '1 c Butter or margarine; -softened 2 c Sugar 4 Eggs; separated 3 c All-purpose flour 1 tb Baking powder 1/2 ts Salt 1 c Milk 1/2 ts Vanilla extract 1/2 ts Almond extract Boiled frosting--see recipe -for 1 1/4 c Walnuts; chopped 1 c Currants 1 pk Dried figs (8-oz); chopped Recipe by: Southern Living Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings. Beat egg whites until stiff peaks form; fold into batter. Pour batter into 2 greased and floured 9-inch round cakepans. Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Combine Boiled Frosting, walnuts, currants, and figs, stirring well. Spread frosting between cake -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7378, 'Baked Goods', 'Lady Baltimore Cake Ii', '1 c Butter or butter substitute 1/4 c Sweetened condensed milk 3/4 c Water 4 ts Baking powder 1 ts Vanilla 3 1/2 c Cake flour 1/2 ts Salt 1 7/8 c Sugar 6 Egg whites 1 ts Orange flavoring Cream butter. Add gradually sugar which has been sifted before measuring. Beat until smooth and creamy. Sift flour, measure, and sift with baking powder and salt. Combine milk and water. Add alternately with dry ingredients to first mixture. Add flavorings. Fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) about 35 minutes. Use fruit and nut filling between layers and a boiled icing for top and sides. The Household Searchlight -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7379, 'Baked Goods', 'Lady Bird Johnson\'s Famous Lemon Cake', '3/4 c Butter or margarine 1 1/2 c Sugar 8 Egg yolks 1 1/2 c Cake flour 3 ts Baking powder 1/4 ts Salt 3/4 c Milk 1 ts Vanilla 1 ts Lemon rind; grated 1 ts Lemon juice LEMON ICING 2 c Powdered sugar 1/4 c Margarine; soft 1 Lemon; juice and grated rind 2 ts Heavy cream PUDDING Bananas; slice thin 3/4 c Sugar 3 Egg yolks 2 1/2 c Milk MERINGUE 3 Egg whites 3 tb Sugar 1 ts Vanilla Cream butter or margarine with sugar until light and fluffy. In separate bowl, beat egg yolks until light and lemon-colored; blend with creamed mixture. Sift together cake flour, baking powder and salt; re-sift 3 times. Add sifted ingredients in thirds, alternating with milk. Beat batter thoroughly after each addition. Add vanilla, lemon rind and juice and beat 2 minutes. Bake at 325~ in bundt pan for 1 hour. Or, bake in 3 greased 9\" pans at 350~. ICING-Combine all lemon icing ingredients and spread on cake. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7380, 'Baked Goods', 'Lady Bird Johnson\'s Lace Cookies', '-Mary Wilson BWVB02B 1/2 c Flour 1/2 c Coconut 1/4 c Corn syrup 1/4 c Brown sugar; firmly packed 1/4 c Margarine 1/2 ts Vanilla Mix flour with coconut. Combine syrup, sugar and margarine in saucepan. Cook over medium heat. Stir until well blended. Remove from heat; stir in vanilla. Blend in flour mixture. Drop by teaspoonfuls 3-4 inch apart on ungreased cookie sheet. Bake at 325 degrees for 8 to 10 minutes. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7381, 'Baked Goods', 'Lady Finger Icebox Cake', '1/2 lb Sweet butter; no margarine 1 c Powdered sugar 5 Eggs; separated 2 Bars german sweet chocolate -- melted 3 pk Lady fingers Whipped cream or Cool whip Cream butter with powdered sugar. Beat yolks and add to melted chocolate that has cooled a little. Add to butter-sugar mixture. Beat egg whites - not too firm - and add to chocolate mixture. If you have a trifle bowl, use it. Line the sides and bottom of the bowl with lady fingers. Next alternate layers of lady fingers and chocolate mixture. Top with whipped cream. Can be frozen. Keep refrigerated. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7382, 'Baked Goods', 'Lady Fingers # 2', '3 Egg whites; stiffly beaten 2 Egg yolks, beaten until -thick 1/3 c Cake flour 1/3 c Powdered sugar 1/2 ts Vanilla 1/4 ts Orange flavoring 1/4 ts Salt Sift sugar. Measure. Fold gradually into egg whites. Carefully fold in egg yolks which have been combined with flavorings and salt. Sift flour. Measure and sift carefully. Fold into mixture. Cover a baking sheet with un-oiled paper. Shape the lady fingers with a pastry tube having each about 4 inches long, and 1 inch wide. Bake in moderate oven (375 F) 10 minutes. As soon as removed from oven slip from baking sheet, using a wide spatula. Place the bottom of one lady finger on the bottom of another. Lay on waxed paper. Cool. Dust with powdered sugar. 14 servings. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7383, 'Baked Goods', 'Lady Webster\'s Gingerbread', '8 ounces plain flour 8 ounces treacle -- or 4 ounces treacle -- and 4 ounces syrup 3 ounces brown sugar 1 cup milk 1 teaspoon mixed spice 4 ounces margarine 1 egg 1/2 teaspoon baking soda 2 tablespoons ground ginger Mix all dry ingredients together, melt margarine and treacle in the milk. When dissolved and well mixed pour on to the beaten egg. Mix in the dry ingredients (and add 2 or 3 ounces of peel if desired). pour into well greased tin of 2 pound size. Bake in moderate oven for 1 to 1 1/2 hours. The mixture should be slack like a thick brown sauce (added Lady Riddell Webster at W. R. I. show). Mrs B. Park Bridgefoot, Dundee
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7384, 'Baked Goods', 'Lagk-Te-Sa (\"Cat\'s Tongues\")', '1/2 c Sweet butter 1/2 c Sugar 1 ts Vanilla 2 Egg whites 3/4 c Flour; sifted Recipe by: Bill Spalding Cream the butter with sugar. Add vanilla and egg whites, and beat well. Add flour, and mix it in well. Put dough into cookie press and press thru wide round opening to make pencil-shaped cookies. Place them, far apart, on a cold, buttered cookie sheet. Bake in preheated 400 F. oven for 7 to 8 min. Watch carefully to prevent their burning. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7385, 'Baked Goods', 'Lancashire Cheese Scones', '1 1/2 c Self-rising flour (soft -wheat preferred) Heavy pinch salt Heavy pinch cayenne pepper, -or two pinches -- if = 3 tb Butter 2/3 c Shredded cheshire cheese or -double Gloucester cheese (or sharp -cheddar cheese -- in = 1 Egg; lightly beaten 1/4 c Milk 1 Egg white; for glazing Recipe by: Homemade Good News (Vol 16 No 4) Preheat oven to 425F and arrange rack to the upper third of the oven. Lightly coat a baking sheet well with a nonstick spray and set aside. Pla= ce flour, salt and cayenne pepper in a large mixing bowl and whisk lightly t= o blend. Cut butter into the mixture with a pastry blender or two knives un= til mixture resembles very coarse bread crumbs. Add the cheese and toss to mi= x. Lightly beat the egg with the milk, then slowly add to the dry mixture, stirring to form a dough. Turn dough out onto a lightly floured surface a= nd pat or roll into a smooth circle with about a 6 to 6 1/2-inch diameter. C= ut dough into 8 wedges and arrange about 1 inch apart on the prepared baking sheet. Lightly beat the egg white with about 1 tsp of cold water until frothy, then brush evenly over the top of each wedge. Bake 10-15 minutes = or until golden. YIELD: 8 servings -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7386, 'Baked Goods', 'Land Of Nod Cinnamon Buns', '20 frozen dough rolls 1 cup brown sugar 1/4 cup vanilla instant pudding 2 tablespoons cinnamon 3/4 cup raisins (optional) 1/2 cup butter -- melted Grease a 10\" bundt pan and add frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon and raisins. Pour melted butter over all. Cover with a clean, damp cloth. Leave at room temperature. Turn out the lights and say goodnight! In the morning, preheat oven to 350 degrees and bake for 25 minutes. Let sit for 5 minutes and then turn out on a serving plate. I personally have also added pecan pieces as well as the raisins and it is great. I have several friends who make it without raisins and say it is great that way too. Hope you enjoy it as much as we have. Laura
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7387, 'Baked Goods', 'Lantz\'s Microwave Brownies', '1 c Flour 1 c Sugar 2 Eggs 2/3 c Vegetable oil 5 tb Cocoa 1/2 ts Salt 1 t Vanilla -----OPTIONAL----- 1/2 c Nuts 1/2 c Chocolate chips Beat sugar into fat, blend in eggs and vanilla. Combine dry ingredients and add. Stir until smooth. Pour batter into a greased microproof 8\"X 8\" X 2\" baking dish and microwave or medium high for 8-10 minutes. If desired sprinkle with nuts and or chips before cooking. Cover with wax paper and let stand to cool. Posted By Marni Tuttle <tuttle@ug.cs.dal.ca> On rec.food.recipes or rec.food.cooking
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7388, 'Baked Goods', 'Lapland Biscuits', '2 ea EGG YOLKS 2/3 c FLOUR 2/3 c MILK 1 tb SUGAR 1 tb BUTTER, MELTED 1/4 ts SALT 2 ea STIFFLY BEATEN EGG WHITES BEAT EGG YOLKS 4 TO 5 MINUTES OR UNTIL THICK AND LEMON COLORED. ADD SUGAR, FLOUR, MILK, BUTTER AND SALT. BEAT 2 TO 3 MINUTES. GENTLY FOLD IN BEATEN EGG WHITES. SPOON BATTER INTO 12 WELL GREASED MUFFIN PANS. FILL TO 2/3 FULL. BAKE AT 375 DEG F. FOR 30 MINUTES. SERVE WITH BUTTER AND JAM OR JELLY IF DESIRED.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7389, 'Baked Goods', 'Lard Cake', '2 Eggs 1/2 c Lard 1 t Salt 3/4 c Evaporated milk * 1 1/2 c Sugar 2 1/2 c Flour, sifted 1 tb Baking powder 1 1/2 ts Vanilla * Mixed with 1/3 c water. Seperate eggs; beat whites until frothy. Beat in 1/2 cup of the sugar; keep beating until whites form stiff peaks. In another mixing bowl cream lard with remaining cup of sugar. When softened add flour, salt, and baking powder. Beat for about a minute. Add egg yolks, evaporated milk mixed with water, and vanilla and mix well. Carefully fold in egg white mixture. Bake in a 3-by-4-by-12-inch buttered cake tin for 30 minutes in 350 degree oven. From: The Bad For You Cookbook by Chris Maynard and Bill Scheller
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7390, 'Baked Goods', 'Lard Cookies', '--- ----COWPOKES\' COOKBOOK -- ACE REID--------------- 1 c Lard 1/2 c Sugar 1 c Buttermilk 1/2 ts Baking soda 1 t Salt 1 t Nutmeg 1 Heaping teaspoon baking -powder 3 c Flour (or enough flour to -make a soft dough which -will -hold together for -rolling) Melt lard; then cool until lukewarm. Sift all dry ingredients together. Add lard to dry ingredients. Add buttermilk. Mix well. Roll dough to 1/2 inch thickness on floured board. Cut large round cookies. Cook until brown, about 12 minutes. Recipe from Bob Totten \"This recipe has been handed down three generations. Grandma Totten said that the \"new\" shortenings just didn\'t work as well as lard - besides lard\'s cheaper\" Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber Posted on GEnie Food & Wine RT Oct 04, 1993 by COOKIE-LADY [Cookie] MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7391, 'Baked Goods', 'Larry\'s Dark Zucchini Bread', '3 x Eggs 1 c Oil 2 c Brown sugar 3 ts Vanilla 3 c Grated zucchini 1 tb Molasses 4 c Flour 1 ts Salt 1 ts Soda 1/4 ts Baking powder 2 ts Cinnamon 1 ts Allspice 1 ts Nutmeg 1/2 c Chopped nuts Beat eggs, oil, & brown sugar together. Add vanilla, zucchini, & molasses. Mix dry ingredients together. Add to the zucchini \"wet\" mixture. Add nuts. Mix well. Bake in floured loaf pan at 350F for approximately 1 hr. Larry bakes bread when we grow zucchini. This is my favorite version. His is the Light bread version. I have used both recipes for years. Don\'t remember the original inspiration, this has been tweaked with a lot over time. Typed into MM format by Joell 10/94
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7392, 'Baked Goods', 'Larry\'s Light Zucchini Bread', '3 x Eggs 3/4 c Oil 1 1/2 c Sugar 1 ts Lemon zest 1/2 ts Orange extract 1/4 ts Vanilla 2 c Zucchini, grated 2 1/2 c Flour 3/4 ts Salt 1/2 ts Cinnamon 1/2 c Nuts 2 ts Baking powder 1/4 ts Ginger 1 ts Soda Beat eggs, oil, and sugar together. Add flavorings and zucchini. Mix dry ingredients in next, stir in nuts. Bake in a floured loaf pan at 350oF for 1 hr. Another of Larry\'s specialties. His favorite one. Original inspiration unknown, tweaked with over the years. Typed into MM format by Joell 10/94
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7393, 'Baked Goods', 'Late Puddlng Cake (9380 Me )', '1 c Flour 1/2 c Sugar 1/2 c Coarsely chopped pecans -or walnuts 1/4 c Unsweetened cocoa 2 ts Baking powder 1/2 ts Salt 1/2 c Milk 1/4 c Oil 1 ts Vanilla extract 1 c Boiling water 1/2 c Chocolate syrup Whipped cream or ice cream Mix together first 6 ingredients in 6- cup mold. Stir in milk, oil and vanilla. Mix boiling water and chocolate syrup. Pour over batter . Place small trivet or band from canning jar in bottom of cooker , add 2 cups warm water . Place mold in cooker and cover with 4 layers of paper towels. Cover cooker and cook on high 3 to 4 hours. Serve warm with cream Posted by C.SVITEK [Cathy] From: Woman\'s Day \'All Appliance Cookbook #1\' -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7394, 'Baked Goods', 'Lattice-Topped Raspberry Pie', 'Filling: 5 c Whole raspberries Fresh or whole frozen; -thawed 1 1/4 c Sugar 5 tb Cornstarch 1 ds Salt Crust: Pre-made pastry double -crust pie Divided in two balls/chilled 1 tb Butter; cut into pieces Garnish: Powdered sugar Chocolate leaves 1 Raspberries, if desired THE DESSERT SHOW SHOW #DS3160 In saucepan, mix together raspberries, sugar, cornstarch and salt. Cook over medium heat. Stir constantly until mixture comes to boil and is thickened. Remove from heat and refrigerate about 1 hour until mixture comes to room temperature. Divided dough in half and roll 1 half to circle and fit into pie plate. Leave overhang of dough. Cover and chill. Preheat oven to 425 degrees. Pour cooled filling into crust. Dot filling with butter pieces. Roll second dough ball out to a circle and cut into strips. Arrange strips in lattice design over top of pie. Trim edges of top and bottom crust and flute. Place pie on baking sheet and bake until golden brown, about 35-45 minutes. Serve garnished with powdered sugar and chocolate leaves and whole berries. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7395, 'Baked Goods', 'Laura\'s Golden Graham Drops', '12 ounces chocolate chips -- melted 3/4 cup peanut butter 2 cups Golden Graham Cereal 1 cup mini marshmallows -- (or a little more) DIRECTIONS: Melt peanut butter and chocolate chips, cool a little and dump in cereal and ma rshmallows. Plop on waxed paper. Set in refrigerator to set.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7396, 'Baked Goods', 'Lauri\'s Mom\'s Gingerbread Boys', '1/2 c Butter or margarine 1/2 c Sugar 1/4 t Salt 1 Eggs 1/2 c Molasses 1 T Vinegar 3 c All-purpose flour 3/4 t Baking soda 2 t Ground ginger 1/2 t Ground cinnamon Redhots for eyes and buttons Cream margarine, sugar, salt. Stir in egg, molasses and vinegar. Add remianing ingredients except red hots. Chill 3-4 hours. Roll out 1/8\" thick on lightly floured board. Place 1\" apart on greased cookie sheet. Press in red hots for eyes and buttons. Bake 375F about 8 minutes. Cool before removing from cookie sheets.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7397, 'Baked Goods', 'Laurie\'s Christmas Shortbread', '16809&url=http%3A%2F%2Fwww.recipeland.com%2Frecipe%2F48851%2F&ad_type=text_image&cc=210&u_h=768&u_w=1280&u_ah=742&u_aw=1280&u_cd=32&u_tz=-360&u_his=73&u_java=true\" />| Ingredients | | | 1 | cup | butter | | | 1 | cup | margarine | | | 1 | cup | corn starch | | | 1 | cup | icing sugar | | | 2 | cup | flour | | | 1 | | food colouring, green & red (optional) | | | 1 | | maraschino cherries, chopped (optional) | | | 1 | | dragée (silver balls) (optional) | | | | | |
Directions:
| Cream butter and margarine with dry ingredients. Fill cookie press and press cookies onto ungreased cookie sheet. Bake in 350 oven for 10 mins, or till the edges begin to brown.
Notes: You can add food colouring and make different cookie shapes, green trees, red wreaths and decorate before baking with cherries or dragée. The decorations are optional but a cookie press is not.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7398, 'Baked Goods', 'Lavash', '3 2/3 cups flour 1 1/2 teaspoons salt 3/4 teaspoon sugar 1/4 cup shortening (I use Crisco) 1 egg -- slightly beaten 1 cup milk 1/4 cup sesame seeds -- toasted 2 tablespoons poppy seeds Sift flour with salt and sugar into a large mixing bowl. Cut in shortening. Combine egg and milk. Stir into flour mixture, mixing well. Dough will be firm. Let dough rest for 30 minutes. Preheat oven to 375 degrees. Sprinkle sesame seed on 4 baking sheets. Knead dough for 2-3 minutes. Divide dough into fourths; roll each piece to 1/16\" thickness. Place dough on prepared pans; brush with water and sprinkle with poppy seed. Bake for 20-25 minutes or until browned and crisp. Break into pieces and serve with butter. Makes 4 sheets. Enjoy! Me ke aloha, Mary
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7399, 'Baked Goods', 'Lavender Herb Bread', '1 pk Active dry yeast 1/4 c ;Warm water 1 c Low-fat cottage cheese 1/4 c Honey 2 tb Butter 1 ts Dried lavender buds 1 tb Fresh lemon thyme 1/2 tb Fresh basil; finely chopped 1/4 ts Baking soda 2 Eggs 2 1/2 c Unbleached flour Butter In a small bowl, dissolve yeast in water. In a larger bowl, mix together the cottage cheese, honey, butter, herbs, baking soda and eggs. Stir in the yeast mixture. Gradually add flour to form a stiff dough, beating well after each addition. Cover and let rise about 1 hour, or until doubled in bulk. Stir the dough down with a spoon. Place in a well-greased 1 1/2 or 2 qt. casserole or ten 4\" individual pie tins. Let rise 30 to 40 minutes, or until doubled in bulk. Bake at 350 F. for one hour for a large loaf, 20 to 30 minutes for small loaves. When done, turn onto a rack, brush top(s) with soft butter, and let cool. rolls. From Joyce Ellenbecker/Anaheim, CA in \"The Kitchen Table: Where Herbs and Spices Make the Difference\" column in \"The Herb Companion.\" February/March 1994, Vol. 6, No. 3. Pg. 64. Typed for you by Cathy Harned. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7400, 'Baked Goods', 'Lavosh', '1 pk Yeast, active, dry 1/4 oz 1 1/2 ts Sugar 1 c Water, warm 115 F 2 tb Water, warm 115 F 3 c Flour, all-purpose 2 oz Butter, melted (1/2 stick) 1 tb Seeds, sesame, white, OR Onions, chopped Seeds, poppy Pour the yeast into a clean, small, shallow bowl. Add 1 teaspoon of the sugar and 1/4 cup of the warm water. Let the mixture stand for 2 to 3 minutes, then stir to dissolve the yeast completely. Place the bowl in a warm, draft-free place for 5 to 10 minutes or until the mixture looks foamy and has almost doubled in volume. Measure your flour into a mixing bowl, and make a well in the center of the flour. Pour the yeast mixture into this center depression, and then add the remaining water, sugar, and melted butter to the yeast. Mix the ingredients well with a spoon until a soft, spongy dough is formed. Cover the bowl loosely with a warm, damp cloth, and return it to the warm, draft-free spot until the dough again doubles in volume, about 45 minutes. Preheat your oven to 350 F. When the dough has risen, place it on a lightly floured surface and divide it into six equal parts. With a lightly floured rolling pin, roll each part into a flat round about 1/4 inch thick. Place 2 or 3 rounds on each of two or three cookie sheets. Rub the surface of the rounds lightly with cool water, and sprinkle each with 1/2 teaspoon sesame seeds, or other topping. The water will basically help the toppings to adhere to the rounds when baked. Bake the rounds in the oven on the bottom rack for about 20 minutes or until the breads are a pale golden brown. (Bake breads in \"shifts\" if oven size does not allow entire recipe to be baked at once.) With a spatula, transfer the breads to a wire rack to cool. Breads will keep several days if stored in a dry, air-tight place. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Willy Coln, Willy Coln\'s Restaurant, New Orleans
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7401, 'Baked Goods', 'Layer Apple Cake', '5 large apples unpeeled 2 teaspoons cinnamon 2 cups sugar 4 eggs 1 cup vegetable oil 1/2 cup orange juice 1 teaspoon vanilla 3 cups unsifted -- flour 1 teaspoon vanilla 3 cups unsifted flour 3 teaspoons baking powder 1/2 teaspoon salt preheat oven to 35o F. Core and slice the apples in eighths. Place in a large bowl and sprinkle with the cinnamon and 5 tablespoons sugar. Beat eggs and gradually add remaining sugar oil, orange juice and vanilla. Stift together flour, baking powder and salt. Combine egg mixture. Grease a tube pan and dust with floiur. Pour 1/3 of the batter into the pan. Layer with 1/3 of the apples. Repeted for 2 more layers, ending with apples on top. Bake 1 1/2 hours until golden on the top. Let sit a few minutes and then unmold
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7402, 'Baked Goods', 'Layer Cookies', 'Layer 1: 1/2 c Crisco 1 c White sugar 2 Egg yolks; beaten 1/2 ts Salt 1 1/2 c Flour; sifted 1 ts Baking powder Layer 2: 1 c Brown sugar 1 ts Vanilla 1 Egg white 3/4 c Nuts; chopped Layer 1: Cream crisco and sugar. Add egg yolks and mix well. Add flour, baking powder and salt mixing well. Lastly, add the vanilla. Spread in a well greased pan and spread with the 2nd layer. Layer 2: Beat egg white until stiff. Add brown sugar and vanilla. After spreading this on the first layer, sprinkle nuts on top of the last mixture. Bake 30 minutes at 350~F oven. Makes 2 dozen bars or more. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7403, 'Baked Goods', 'Layered Cheesecake Brownies', '1/2 c Unsalted butter 1/2 c Sugar 2 Eggs 1 ts Pure vanilla extract 1/4 ts Salt 1/2 c Flour, all-purpose 2 tb Unsalted butter 1/2 c Sugar, granulated 1 tb Flour, all-purpose 2 Eggs 2 tb Sour cream 1 ts Vanilla ??????? ea BROWNIE LAYER 8 oz semi-sweet chocolate, m ??????? ea CHEESECAKE LAYER 8 oz cream cheese BROWNIE LAYER: Beat the butter in a bowl for 1 minute until smooth, gradually beat in the sugar and then the eggs, one at a time. Add the vanilla, salt and the melted chocolate. Quickly beat in the flour just until blended. Scrape this mixture evenly into the prepared pan that was foil lined and sprayed with a non-stick spray. Freeze until you have the cheesecake mixture complete. CHEESECAKE LAYER: Take the cream cheese and the butter and blend well. Add the sugar and the flour and the eggs, beat until very fluffy, then add the sour cream and vanilla. Pour this over the top of the brownie mixture. Place into the oven for 45 minutes. When cooled top with a fresh berry sauce or a rich chocolate Ganache. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7404, 'Baked Goods', 'Layered Toffee Cake', '2 c Whipping cream 1/2 c Caramel or butterscotch ice -cream topping 1/2 ts Vanilla extract 1 Prepared angel food cake, -( 16 ounces ) 9 Heath candy bars (1.4 oz ea) -chopped In a mixing bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into three layers. Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with 1/2 cup candy bar. Repeat. Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with the remaining candy bar. Store in the cjhartlin@msn.com Source: Taste of Home Quick Cooking -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7405, 'Baked Goods', 'Lbi Pound Cake', '1 Frozen pound cake (16 1 sm Can peach slices in heavy -serving size) -syrup, drained 1 sm Jar raspberry preserves Whipped cream Slice the pound cake lengthwise into three layers (ie. first slice off the top, then the bottom). Spread the raspberry preserves in between the 3 layers, and re-assemble the pound cake. Cut the cake in half, and re-freeze one half. Slice the rest into 8 pieces (each piece should have 3 layers with preserves in between). Place a peach slice on top of each piece and top with a dollop of whipped cream. Source: Lisa Clarke The Chef\'s Comments: \"Friday night, at around 11:30, Neil and I packed a bag, hopped in the car, and went to his parents\' Long Beach island house. The weren\'t going down until Saturday night, so we had a nice day to ourselves. Anywa, I decided i was in the mood to cook supper Staruday night for the 2 of us. After dinner, I knew several more people would be showing up in a few hours, and i still felt like experimenting, so I scrounged around the kitchen some more and came up with a dessert that turned out to be a big hit.\" - Lisa From: Lisa Date: 08-04-96 (14:39) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7406, 'Baked Goods', 'Le Bisse', '3 Eggs 1 c Sugar 2/3 c Melted butter Grated zest of 1 lemon 3 1/3 c All-purpose flour 1 pn Salt In a large mixing bowl, beat eggs with sugar until pale and frothy. Add melted butter and zest. Fold in flour and salt and knead well. Wrap dough and chill 1 hour. Preheat oven to 425 degrees. Lightly spray 2 cookie sheets with nonstick cooking spray. To make cookies: take a small ball of dough and roll into a sausage shape a little more than 1/2 inch thick by 5 inches long. Curve into an \"s\" shape and put on cookie sheet. Repeat until all dough is used. Bake 5 minutes. Reduce heat to 350 degrees. Bake another 15 minutes or until golden brown. Cool slightly on cookie sheets and then transfer to cooling rack. THE DESSERT SHOW -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7407, 'Baked Goods', 'Le Gateau Victoire Au Chocolat, Mousseline', '1 tb Instant coffee 4 tb Hot water 4 tb Jamaica rum (can be -omitted) 14 oz Semisweet baking chocolate 2 oz Unsweetened baking -chocolate 6 \"large\" eggs 1/2 c Sugar 1 c Heavy or whipping cream, -chilled 1 tb Pure vanilla extract -Confectioner\'s sugar Preheat oven to 350 and place rack in lower-third level. Prepare a square pan 9x9x2\" or any 10 cup cake pan, preferable with nonstick lining, buttered, bottom lined with buttered waxed paper, and floured. The Chocolate Swirl the coffee and how water in a medium size saucepan, add the rum, and break up the chocolate in the pan. Bring 2\" of water to the boil in a larger pan, remove from heat, and set chocolate pan in it; cover and let the chocolate melt while you continue with the recipe. The egg and sugar mixture Break the eggs into a beating bowl, add the sugar, and stir over hot water for several minutes until eggs are slightly warm to your finger- this makes beating fster and increases volume. Then beat five minutes or more, until mixture has at least tripled in volume and forms a thick ribbon when a bit is lifted and falls from beater. The eggs should be the consistency of lightly whipped cream. (You must have beating eqipment that will keep the whole mass of eggs moving at once (meaning a KA mixer). The Whipped Cream Pour cream into a metal mixing bowl. Empty a tray of ice cubes into a larger bowl, cover them with cold water, then set the cream bowl into the larger ice-filled bowl. Beat with a hand held mixer or a large balloon whisk, until cream has doubled in volume and holds it\'s shape softly. Whip in the vanilla. Assembling and baking Beat up the melted chocolate with a whisk; it should be smooth and silky. Scrape it into the egg-sugar mixture, blending rapidly with a rubber spatula, and when partially incorporated, fold in the whipped cream, deflating cream and eggs as little as possible. Turn batter into prepared cake pan, which will be about two-thirds filled. Set it at once in a pan of hot water in the preheated oven. Cake will rise some 1/8 inch above edge of pan, and is done when a skewer or straw comes out clean, after about one hour of baking. Then turn off the oven, leave oven door ajar, and let cake sit for 30 min. in it\'s pan of water so that it will sink evenly. Remove from oven, still in it\'s pan of water and let sit for another 30 min. so that it will firm up before unmolding and serving. Cake will sink down as it cools to about its original volume. Unmold the cake and decorate with a sprinkling of confectioners sugar or with pipings of whipped cream, or with a soft chocolate icing (semisweet chocolate melted and beaten with a little soft butter). You may wish to pass a custard sauce or sweetened and vanilla- flavored whipped cream with cake. From \"Julia Child & Company\" 1978 -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7408, 'Baked Goods', 'Lebkuchen', 'For bars: 1 lb Honey 1/2 c Butter; (1 stick) 2 Eggs; beaten well Grated peel of 1 large lemon Juice from half a lemon 8 oz Unblanched almonds; chopped -fine 4 oz Chopped assorted candied -citrus rind 1 1/2 ts Baking soda 1 ts Ground cinnamon 1/2 ts Ground nutmeg 1/2 ts Salt 1/4 ts Ground cloves 4');
INSERT INTO `RECIPES_PRO_NEW` VALUES (7409, 'Baked Goods', 'Lebkuchen Or German Honey Cakes', ' 1 c Honey 2 ts Cinnamon 1 c Brown sugar 1 ts Ground cloves 1 Egg 2 ts Allspice 1 tb Lemon juice 6 tb Finely chopped candied citro 3 c Flour 1/2 ts Baking soda 1 1/2 ts Nutmeg Clear glaze: 1 c Powdered sugar plus 2 tb -water Put the honey and the sugar in a mixing bowl, and beat until blended. Add the egg and beat very well. Stir in the lemon juice. Combine the flour, baking soda, nutmeg, cinnamon, cloves and allspice, and sift them together onto a piece of waxed paper. Add to the honey mixture and beat well. Stir in the citron. Cover the bowl, and refrigerate for at least 6 hours (The dough will be much easier to roll out if it is well chilled.) Preheat thje oven to 350 degrees, and grease some cookie sheets. Place 1/2 of the dough on a lightly floured surface (keep the other half chilled). Roll the dough into a large rectangle about 1/4\" thick, sprinkling flour as necessary to keep it from sticking. With a sharp knife, cut the dough into rectangles about 1-1/2 x 2-1/2-inches. Place about 1\" apart on the prepared cookie sheets. Roll out the other half while you are baking the first batch of cookies. Bake for about 10 to 12 minutes, or until the edges are slightly colored. Remove from the oven, and gently lift the cookies off the sheets, and onto wire racks to cool While the cookies are still warm, brush with a Basic Clear Glaze, if you wish. Store airtight for at least several days, so the cookies can mellow. Basic Clear Glaze: Brush glaze on cookies as soon as they come from the oven to give them a clear, shiny tp, and to add a little sweetness. The glaze will harden as it dries, and the cookies cool. Combine the sugar and water and mix well, to dissolve any lumps,and to make a smooth runny glaze. Brush or spoon on cookies while they are still warm. Helen Jolly. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7410, 'Baked Goods', 'Lebkuchen(German Honey Cakes)', '1 c Honey 3/4 c Light brown sugar 1 ea Lemon -- juice of 2 ea Eggs -- beaten 2 1/2 c Flour -- sifted 1 t Baking soda 1/2 ts Nutmeg 1/2 ts Cloves 1 t Cinnamon 1/4 c Almonds -- shredded 1/4 c Citron -- chopped Combine honey, sugar, lemon juice and rind from the lemon. Beat in egg. Sift dry ingredients and add to egg mixture. Add citron and nuts and let stand one day (covered). Roll out dough 1/2 inch thick and cut into fancy shapes. Bake on buttered cookie sheet in 400 degree oven until browned.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7411, 'Baked Goods', 'Lebkucken--Birr', '1 c Molasses* 1/2 c Honey 1 c Sugar 1/4 c Butter; or margarine 2 1/2 ts Baking soda 1/4 ts Cardamon; ground 1 1/2 ts Ground cloves Eggs; separated Flour--4 to 6 cups white *Molasses--use about half and half, dark and light. In a cup dissolve soda in a little warm water. In a large saucepan, put butter, sugar, honey and molasses, where it will get hot but DO NOT boil! When sugar dissolves (just before boiling), remove from stove and place in LARGE mixing bowl and let cool a bit. Can be warm to touch but not hot!! Add cardamon, cloves, and soda and mix. Add egg yolks and mix well. Then beat egg whites stiff and add them. Mix together adding as much flour as can be stirred with spoon, to make a very stiff dough. Let chill slight or even overnight. (Dough will keep well for 3 days in refrigerator). Knead with hands a bit and roll out onto floured pastry cloth. Cut into cookie shapes. Bake on Cookie sheets at 350 6-8 mins. If using airbake pans, cook about 8 mins. COOL BEFORE STACKING in cookie container. **Optional; before baking sprinkle with colored \"crystals\" for decoration. Also great with ICING and decorated--use a confectioners sugar, butter type icing. To keep cookies soft in containers add a piece of bread in the container and keep sealed. They will keep for months (if not eaten quick enough). Uniced cookies freeze well. Traditionally we would bake these the day after Thanksgiving, and all would stir the dough with wooden spoon, till the spoon stood straight up! Best if left to age a couple days before eating! (In your dreams!!) -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7412, 'Baked Goods', 'Leckerli Cookies', '1/2 c Honey 1/3 c Sugar 2 1/2 c Unsifted flour; see note 4 ts Baking powder 1 ts Ground cinnamon 1 pn Nutmeg 1 pn Ground cloves 2/3 c Sliced almonds 3 tb Candied orange peel Finely chopped 3 tb Candied lemon peel; finely -chopped 1 Egg 2 tb Kirsch Or orange juice Milk Glaze (recipe follows) Candied red cherries; halved For topping Angelica or candied citron -peel Cut into leaf shapes for -topping NOTE: When unsifted flour is called for, fluff up the flour in the sack or container with a fork before measuring. Preheat oven to 375. Combine honey and sugar in a small saucepan. Heat slowly, stirring constantly, until honey thinks and sugar dissolves; cool slightly. Sift flour, baking powder, cinnamon, nutmeg and cloves into a large bowl. Add almonds, candied orange and lemon peels; mix to coat. Add cooled honey mixture, egg and kirsch to flour mixture; stir with wooden spoon until blended. Knead dough together with palm of hand until mixture cleans side of bowl; shape into ball; flatten slightly. Roll dough between two sheets of wax paper to a 13x9 inch rectangle, slightly less than 1/4-inch thick, keeping edges as even as possible. Remove top piece of wax paper; flip dough onto lightly greased cookie sheet; remove second piece of wax paper. Brush top lightly with milk. Bake in 375~ oven for 15 minutes or until golden brown. Remove cookie sheet to wire tack. Trim edges of cookie dough; cut into 2-inch squares. Make Glaze. Brush quickly over warm Leckerli. (Do not make syrup until Leckerli are out of the oven or syrup will harden) Decorate with candied red cherry halves and angelica leaves. Glaze will harden and turn white. Glaze: Combine 1/2 cu granulated sugar and 3 Tablespoons water in saucepan. Cook about 5 minutes or until it registers 235 on candy thermometer. Brush glaze on cookies while both are still warm. Makes 2 dozen cookies. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7413, 'Baked Goods', 'Lefse', '2 c Milk, scalded 1/2 c Lard 1 tb Salt 4 c Flour Add lard, salt and 2 cups flour to scalded milk and mix well over low heat. Remove from fire. Sift 2 cups of flour on board, add warm dough and work in flour. Knead well and cool. This dough can be rolled immediately or kept in a cool place for a couple of days. May be stored in a plastic bag. Make a small patty, about hamburger size, with even sealed edges as you would for pastry. Flour board lightly and with a Scandinavian rolling pin roll patty in all directions, keeping the dough round. Roll lightly, stretching dough until it is almost as large as the lefse baker. Use pointed stick to handle dough when it is transferred from the board to the baker. Brown lightly, prick air bubbles, turn and brown other side. It may be necessary to change heat control from high to low. This is a soft bread. Serve with butter, or butter and sugar. (Note: I don\'t have either a Scandinavian rolling pin or a lefse baker, so I use a regular rolling pin and a griddle. This is like a Swedish tortilla! We usually spread butter and sprinkled sugar over the lefse then rolled them up and DEVOURED them!)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7414, 'Baked Goods', 'Lele Party Cookies', '1 c Shortening 1 c Sugar 1/2 c Brown sugar 1 Egg yolk 1 c Flour 1 Egg white 1/2 c Nuts; chopped Jelly Cream butter and sugars. add egg yolk, blend in flour. Roll dough in small balls. Dip into egg white, then into nuts. Bake at 300~F until SLIGHTLY browned, about 20 minutes. Press down in center as soon as removed from oven, leaving indentation. Put jelly in center. Red and green for Christmas. Margaret Garland DFYX18A Source: Prize Winning Recipes from the State Fair of Texas, 1976. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7415, 'Baked Goods', 'Lemon Almond Cheesecake w/Biscotti Crust', '--- Biscotti Crust: --- 2 lg almond biscotti, (3/4 c finely ground) 1/2 c unsalted butter -- at room temperature 1/4 c granulated sugar 1/2 c all-purpose flour --- Lemon Almond Cheesecake Filling: --- 2 lbs cream cheese 1 c mascarpone cheese 1 1/2 c granulated sugar 2 lg eggs 2 1/2 tsps lemon zest -- finely chopped 2 tbsps fresh lemon juice --- Garnish: --- 1 c sliced almonds Make the biscotti crust: Position rack in the center of the oven and preheat to 350?F. Place the biscotti in the bowl of the food processor fitted with the metal chopping blade. Pulse the machine at 3 to 4 second intervals until the biscotti are finely ground. Set aside. In the 4 1/2-quart bowl of a heavy-duty electric mixer (such as Kitchen Aid) using the paddle attachment, cream the butter and sugar together on medium-high speed for 3 to 4 minutes, until light and creamy. Add flour and the biscotti crumbs to the creamed mixture and blend for 30 seconds, until fully incorporated. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust until it\'s golden brown, approximately 20 minutes. Remove the pan from the oven, place on a wire rack and allow to cool completely. Make the cheesecake: In the 4 1/2-quart bowl of a heavy-duty electric mixer (such as Kitchen Aid), using the paddle attachment, beat the cream cheese on medium speed until light and smooth. Add the mascarpone and sugar and continue to beat on medium speed until well blended, approximately 2 minutes. Take care NOT to \"whip\" much air into the cheese mixture (this will cause the cake to fall when cooling). With the mixer on medium speed add the eggs one at a time, scraping down the side of the bowl after each addition. Blend in the lemon zest and lemon juice. Pour the mixture on top of the cooled crust. Wrap the 9-inch springform pan with aluminum covering the bottom and sides so no water might leak through. Place the springform pan inside a metal roasting pan. Fill the roasting pan with water, being careful not to splash any of the water into the cheesecake mixture, until it comes approximately 1/4 of the way up the side of the springform pan. Bake for approximately one hour, until the cake has set and the top is golden brown. Remove the cake from the oven and from the water bath. Place it on a wire rack and allow to cool slightly. Refrigerate the cake until completely cooled, 6 hours or overnight. Garnish the cake: Place a rack in the center of the oven and preheat to 350?F. Place the sliced almonds on a baking sheet and toast them in the oven for approximately 10 minutes, until golden brown and fragrant. Remove the nuts from the oven and place the pan on a wire rack to cool. Set aside. Loosen the cake by running a knife between the cake and the side of the pan. Remove the cake from the pan and press the sliced almonds around the sides of the cake. Slice and serve.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7416, 'Baked Goods', 'Lemon Almond Madeleines', '1/2 cup clarified butter 1 cup blanched almonds 1 cup sugar 2 sticks (1 cup) unsalted butter -- softened 4 large eggs 1 tablespoon freshly grated lemon rind 1 cup all-purpose flour 1 teaspoon double acting baking powder 1/4 teaspoon salt 1/4 cup fresh lemon juice confectioners\' sugar for garnish Preheat oven to 375 degrees F. With a pastry brush, butter the madeleine molds well with some of the clarified butter. In a food processor, grind the almonds with the sugar to a very fine texture. I n a large bowl with an electric mixer cream the butter, add the almond mixture, beating, and beat the mixture until it is light and fluffy. Add the eggs, 1 at a time, beating well after each addition, and then beat in the rind. Into a bo wl sift together the flour, baking powder and the salt and add to the butter mi xture, alternately with the lemon juice, beginning and ending with the flour mi xture and blending the batter after each addition. Using an offset spatula, spr ead the batter into the buttered madeleine molds, scraping off any excess batte r with the edge of the spatula. Place the filled molds on a baking sheet. Bake the madeleines in the lower third of the oven for 10 minutes, or until golden a t the edges. Turn them out onto a rack to cool. Wash and dry the molds, butter again and repeat process with remaining batter. Sift the confectioners\' sugar over the cooled madeleines prior to serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7417, 'Baked Goods', 'Lemon Angel Roll', '16 ozs angel food cake mix powdered sugar 14 ozs fat-free sweetened condensed milk 1/3 c lemon juice, bottled 2 tsps lemon peel -- grated 4 drops yellow food coloring 4 ozs Cool Whip® Free -- thawed Preheat oven to 350. Line a jelly roll pan with aluminum foil, extending foil 1\" over ends of pan. Prepare cake mix according to package directions. Spread batter evenly into prepared pan. Bake for 30 minutes. Immediately turn onto towel sprinkled with powdered sugar. Peel off foil and begin rolling at narrow end, roll up cake with towel, jelly-roll fashion. Cool thoroughly. Meanwhile, in a mixing bowl, combine sweetened condensed milk, lemon juice, lemon peel, and food coloring. Mix well. Fold in whipped topping. Unroll cake; trim edges. Spread half lemon mixture; reroll without towel. Place on serving platter, seam side down. Spread remaining mixture over roll.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7418, 'Baked Goods', 'Lemon Anise Biscotti', '-BETTI FRISCHKNECHT-SMCD91B 2 c Unbleached flour 1 ts Baking powder 1/4 ts Salt 1 c Sugar 2 lg Eggs 1/4 ts Vanilla 1 tb Minced zest from 1 lemon 1 tb Anise seed Sift first 3 ingredients in small bowl. Whisk sugar and eggs in large bowl to a light lemon color. Stir in next 3 ing. Sift dry ing. over egg mixture, then fold in until dough is just combined. Adjust oven rack to middle position and heat oven to 350 deg. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion into a rough 13x2 in. log. Place them about 3 in. apart on cookie sheet. Pat each dough shape to smooth it. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 min. Cool loaves 10 min. Lower oven temp. to 325 deg. Cut each loaf diagonally into 3/8 in. slices with serrated knife. Lay the slices about 1/2 in. apart on cookie sheet, cut side up, and return them to oven. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, abaout 15 min. Transfer to wire rack and cool completely. (Can be stored in airtight container for 1 month) VARIATION: Substitute unhulled sesame seeds for anise seeds. Brush top with egg wash and sprinkle with more sesame seeds. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7419, 'Baked Goods', 'Lemon Bars Deluxe', '1 1/2 c All purpose flour 1 ts Baking powder 1/2 ts Salt 14 oz Can sweetened condensed milk Grated rind from 1 lemon 1/2 c Fresh lemon juice 2/3 c Butter 1 c Packed dark brown sugar 1 c Old fashioned oats Combine flour, baking powder, and salt. Set aside. Pour condensed milk into meduim sized bowl; add lemon rind and juice. Stir until smooth. Set aside. In a large bowl, cram butter and sugar. Beat well. On lowest speed, add dry ingredients, beating until blended. Mix in the oats. Sprinkle a bit more that half of the oat mixture evenly over the bottom of a buttered 9 x 13 inch pan. Pat to make a smooth firm layer. Spoon lemon mixture over oat layer and spread to make a thin, smooth layer. Sprinkle remaining oat mixture evenly over lemon layer. Bake in the lower third of a preheated 350 degree oven for 30 to 35 minutes until lightly colored. Cool in pan; then refrigerate for 1 hour before cutting into squares. Store in refrigerator. Source: Palate Pleasers from The Southern Alleghenies Museum of Art From Sandy Gamble <scg@indirect.com> Submitted By SANDY GAMBLE <SCG@INDIRECT.COM> On THU, 9 NOV 1995 165245 ~0700 (MST) -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7420, 'Baked Goods', 'Lemon Bites', '18 1/4 oz Pkg lemon cake mix 1 Egg 4 oz Container frozen non-dairy -whipped topping, thawed 1/2 c Sifted confectioner\'s sugar Preheat oven to 350 F. In a large bowl, combine cake mix, egg and topping. Batter will be very stiff. Drop by Teaspoons into confectioner\'s sugar. Roll into 1\" balls, using sugar to keep dough from sticking to hands. Place balls of dough 2\" apart on greased baking sheet. Bakle for 10-12 minutes or until light brown on bottom. Transfer to a wire rack to cool completely. Store in an airtight container. Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On MON, 27 NOV 1995 063507 ~0500 -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7421, 'Baked Goods', 'Lemon Blossom Cookies', '2 c Butter 1 1/2 c Confectioner\'s sugar 1/4 c Lemon juice 4 c Flour Finely chopped nuts Assorted fruit preserves; or Pecan halves Grease cookies sheets. Cream butter and sugar. Add juice, beat well. Gradually add flour. Mix well, and chill for 2 hours Preheat oven to 350 F. Shape dough into 1 1/4 inch balls, roll in nuts. Place one inch apart on cookie sheets. Press thumb in center of each ball, fill with preserves or pecans. Bake for 14-16 minutes, or until lightly browned. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (7422, 'Baked Goods', 'Lemon Blossom Pie with Tall N\' Tender Meringue', '1 c C and H Granulated Sugar 4 tb Cornstarch 1/4 ts Salt 3 Eggs; separated 1/3 c Lemon juice 2 ts Grated lemon peel 1 1/2 c Water 2 tb Butter or margarine 1 8-inch pastry shell -- (baked and cooled) Combine sugar, cornstarch and salt in saucepan. Mix well. Add egg yolks, lemon juice and peel and water. Beat with wire whisk until smooth. Place over medium heat, bring to boil stirring briskly until clear and thickened. Remove from heat; stir in butter. Cool 5 minutes, then pour in pastry shell. TALL \'N\' TENDER MERINGUE: Beat 3 egg whites with 1/8 teaspoon salt until foamy throughout. Gradually beat in 1/2 cup C and H Granulated or Superfine Sugar; beating until meringue will hold up in stiff points. Spread over warm filling in swoops and swirls, making sure it seals to edge of crust all around. Bake at 350 degrees for 10 to 12 minutes, until nicely browned. Cool, not in a draft. MICROWAVE DIRECTIONS: Combine sugar, cornstarch and salt in a deep 2 quart glass mixing bowl. Add egg yolks, lemon juice and peel and water. Beat with whisk until smooth. Microwave on full power 8 minutes, stirring 3 times. Precede {sic} as recipe directs. Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8270, 'Baked Goods', 'Nana Keele\'s Carrot Cake', '2 c Sugar 3 Eggs 1 1/2 c Vegetable Oil 3 c Flour 2 ts Soda 1 t Salt 2 ts Cinnamon 2 c Grated carrots 1 sm Can crushed pineapple-drain 1/2 c Chopped nuts (opt.) -----TOPPING----- 1 c Sugar 1/2 c Buttermilk 1/4 c Butter 1/2 ts Vanilla 1 tb Karo Syrup (clear) 1/2 ts Soda Mix sugar, eggs, oil, flour soda, salt, and cinnamon together. Add carrots, pineapple and nuts and mix well. Bake in an oblong cake pan which has been greased and floured. 350 dedgrees for approximately 1 hour or until toothpick comes out clean when cake is tested in the middle. While cake is still hot, pour topping over cake. Topping: Boil and stir constantly all the topping mixture except for the soda for 8 minutes. Add soda and boil until clear. Spoon over cake while hot. Let cake cool before serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8271, 'Baked Goods', 'Nana\'s Sugar Cookies', '3/4 c Soft margarine 1 1/2 c Powdered sugar 2 Egg whites 1 ts Vanilla extract 2 1/2 c All-purpose flour; or -unbleached 1 ts Baking powder 1 ts Cream of tartar Recipe by: Healthy Cooking for Two In a large bowl, cream margarine and sugar; add the egg white and vanilla extract. In a medium bowl, combine the flour, baking powder and cream of tartar; gradually add to margarine mixture. Cover the bowl and chill for 1 hour. Preheat oven to 400 degrees; lightly coat cookie sheets with cooking spray. Roll the dough on a lightly floured surface; cut into desired shapes with cookie cutters. Decorate with colored sugar, if desired. Bake for 7 to 8 minutes, or until slightly golden. You may decorate with frosting after cookies are cooled. Penny Halsey (ATBN65B). Nutrition Analysis: 55 calories, 1g protein, 2g fat, 9g carbohydrate, 0mg cholesterol, 49mg sodium. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8272, 'Baked Goods', 'Nana\'s Sugar Cookies--Birr', '1 c Butter* 1 c Sugar 1 Egg 1 ts Baking soda 1 ts Baking powder 2 1/2 c To 3 c. flour 1/2 c Sour milk* **Can use margarine or Crisco---are best with butter! To make sour milk, add 2 ts. vinegar to the 1/2 c. milk. DO NOT use actual sour milk! Cream butter, sugar, then egg. Add soda to milk, and powder to flour. Alternat flour and milk, mixing well. Roll and cut into shapes. Bake at 350 for 10 mins. Cook best on airbake pan--keeps them softer and not browned looking. *This recipe was from my paternal great grandmother. She never used a recipe, just her head when making these! Are good sprinkled with sugar, and decorated. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8273, 'Baked Goods', 'Nanci\'s Birthday Cake', '2 c Flour 2 c Sugar 3/4 c Cocoa 2 ts Baking soda 1 ts Baking powder 1/2 c Vegetable oil 1 c Milk 2 Eggs 1 ts Vanilla extract 1 c Strong hot coffee Frosting: * Recipe by: Nanci Bushner Mix dry ingredients. Add wet ingredients - coffee last (be careful when you add coffee; have mixer on low, it can splash). Mix well. Pour into 9 x l3 pan and bake for 25-35 minutes. * CREAM CHEESE FROSTING l 8 oz. pkg. cream cheese (regular or lite) l/4 lb. softened butter l box powdered sugar l tsp. vanilla Mix until well blended and not lumpy (can add food coloring if desired). Spread on cooled cake-keep refrigerated nanci This is the standard \"birthday\" cake at our house. It is excellent: Nanci Bushner -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8274, 'Baked Goods', 'Nanci\'s Blueberry Crumb Cake', '-HVSK70B NANCI BUSHNER 1 c Sugar 2 c Flour 2 c FRESH blueberries 1 Egg 2 ts Baking powder 1/4 c Oil 1/2 c Milk -------------------------------CRUMB TOPPING------------------------------- 1/2 c Sugar 2 tb Butter 1/4 c Flour 1/2 ts Cinnamon Mix above. Fold in blueberries. Put into a loaf pan and top with crumbs: Bake in the loaf pan at 350 for approximately one hour! Enjoy! I saw the title and had to submit my cake recipe. The family LOVES it! You can only make it with fresh blueberries as I\'ve tried it with the frozen and it\'s not good at all. Posted on PRODIGY*,August 1994; formatted by Elaine Radis; PRODIGY ID: BGMB90B; GEnie ID: E.RADIS -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8275, 'Baked Goods', 'Nancy Reagan\'s Coconut Macaroons', '2 Egg whites 3/4 c Granulated sugar 1 ds Salt 1 ts Vanilla 1/4 c All-purpose flour 1 pk Shredded coconut; (7-oz) Recipe by: St. Louis Post-Dispatch 3/4/96 Preheat oven to 325 degrees. Line 2 cookie sheets with foil. In medium bowl, beat egg whites, sugar, salt and vanilla. Add flour and blend well. Fold in coconut. Drop by teaspoonfuls onto cookie sheet 1 inch apart. Bake for 15 to 20 minutes. Let cool on cookie sheet. Remove and store tightly The recipe was originally published in \"Favorites of America\'s Favorites\" by Ruby Jeanne Caldwell (Quinlan Press). -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8276, 'Baked Goods', 'Nancy Reagan\'s Pumpkin Pecan Pie *', '-----patti - vdrj67a----- 4 Eggs; slightly beaten 2 c Canned pumpkin 1 c Sugar 1/2 c Dark corn syrup 1 ts Vanilla 1/2 ts Cinnamon 1/4 ts Salt 1 Unbaked 9\" pie shell 1 c Pecans; chopped Combine all ingredients except pecans. Pour into pie shell. Top with pecans. Bake at 350~ for 40 minutes or until set. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8277, 'Baked Goods', 'Nancy Silverton\'s Grape Starter', '2 c Bread flour 2 1/2 c Water 1/2 lb Red grapes, stemmed The grape starter is from Julia Child\'s new Master Chef book($17.95 Retail). It is a recipe given by Nancy Silverton. It takes 10 days to complete but is then yours for life. Wrap the grapes in well washed cheesecloth, tieing the corners to form a bag; lightly crush them with a rolling pin (to release the sugar to mix with the natural yeast on the skins; just like making wine!) and immerse them in the flour water mix. Cover tightly with a lid or plastic wrap secured with a rubber band. Leave at room temperature for 6 days, stirring once or twice a day for the six days. The bag of grapes will eventually appear inflated, and liquid will begin to separate from the flour base. The mixture will begin to taste and smell slightly fruity, and the color will be strange. That is as it should be. By the sixth day the bag of grapes will have deflated, the color will be yellow, and the taste pleasantly sour; the fermentation is complete. The starter is living but weak, and it needs to be fed. Remove the grapes and squeeze their juices back into the starter. Stir it up thouroughly and transfer it to a clean container. (Although you can use it after just one feeding, the starter will be stronger and healthier with the full treatment) You can refrigerate it until you\'re ready to proceed. Three days before you plan to use it, stir 1 cup flour and 1 cup water into the container, blending well. Let stand uncovered at room temperature until it bubbles up - 3 to 4 hours - then cover and refrigerate. Repeat this for the second and third day. Store the starter tightly covered in the refrigerator where it will keep perfectly for 4 to 6 months.- after which it\'s a good idea to pour off all but 2 cups and give it another feeding. Before using the stored starter for bread, however, give it the full 3-day feeding schedule once again to restore it and to tone down excess sourness. This is the starter for the Olive Bread recipe which follows. From: Richard Taylor
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8278, 'Baked Goods', 'Nancy\'s Apple Bread', '1 cup butter or margarine -- softened 1 cup sugar 1 teaspoon baking soda 1 tablespoon lemon juice 2 eggs 2 teaspoons vanilla 2 cups flour 1/4 teaspoon salt 1 1/2 cups apples, peeled -- coarsely chopped CRUMB MIXTURE 1 teaspoon cinnamon 2 tablespoons sugar 2 tablespoons flour 2 tablespoons cold butter or margarine Cream butter and sugar together. In a separate bowl, dissolve soda in lemon juice. Mix in eggs and vanilla. Beat butter mixture and egg mixture together. Add flour and salt. Do not over mix. Gently fold in apples. Mix crumb ingredients, cutting in butter to get a coarse crumb texture. Spoon 1/2 of batter into greased stoneware loaf pan. Sprinkle with 1/2 crumb mixture. Spoon in remaining batter and sprinkle with remaining crumb mixture. Press crumbs gently into surface of batter. Bake at 375 degrees for 1 hour 15 minutes or until a cake tester inserted in center comes out clean. Cool slightly in pan. Remove bread from pan
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8279, 'Baked Goods', 'Nancy\'s Best Chocolate Cheesecake', 'Crust: 1 C. sifted flour 1/4 C. granulated sugar 1/2 C. butter, very soft (semi-melted) 1 egg yolk, lightly beaten 1/4 tsp. vanilla Filling: 3 8 oz. pkg. cream cheese, softened 1 1/2 C. sugar 2 T. flour 1/8 tsp. salt 4 eggs, lightly beaten 4 oz semisweet chocolate, melted 1/4 C. sour cream 1 tsp. vanilla Top: 2 squares semi-sweet chocolate 2 T. butter. Drizzle in design on to cheesecake. Chill till trim sets. Makes Store in frigerator. Combine dry ingredients and cut in butter until well mixed. Add egg yolk and vanilla and blend thoroughly. Dust fingers with flour and pat dough onto bottom and about 1\" up on sides of 10\" cheesecake pan. (I use 10\" Kaiser springform pan with non-stick finish.) Filling: Beat cream cheese in large mixer bowl until smooth and creamy. Combine dry ingredients; stir into cream cheese mixture. Add eggs and beat just until combined (do not overbeat). Stir in the chocolate, sour cream and vanilla, mixing until combined. Pour into crust-lined pan. Bake in 325 degrees for 60-70 minutes or until center appears set or cracks. Remove from oven and cool 15 minutes. Run spatula around edge of pan to loosen cheesecake. Cool 30 minutes more. Remove sides of pan, cover and chill at least 2 hours. Top: Melt semisweet chocolate and butter. Drizzle in lattice design on top cheesecake. Chill till trim sets. Makes 12 servings. Store in refrigerator. Note: The crust can be used for any cheesecake; if it\'s used on a New York-style or plain cheesecake, I add 1 tsp. grated orange or lemon zest. Also, a chocolate crust can be used for the above filling: 1 1/2 C. finely crushed chocolate wafers mixed with 6 T. melted butter. Mix and pat into pan.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8280, 'Baked Goods', 'Nancy\'s Fresh Apple Cake', '1 c Vegetable oil 2 Eggs 2 c Sugar 1 1/2 c All purpose flour 1 ts Baking soda 1 ts Baking powder 1 ts Salt 1 ts Cinnamon 3 c Apples; peeled and chopped 1 c Pecans; chopped 1 c Butterscotch morsels Beat together oil, eggs, and sugar. Sift together next 5 ingredients. Add sifted dry ingredients alternately with apples to egg mixture; mix well. Stir in pecans and half of morsels. Spread batter in a greased 9x13 inch baking pan. Sprinkle with remaining morsels. Bake at 350~ for 1 hour. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8281, 'Baked Goods', 'Nancy\'s Ice Cream Kolacky', '1 pt Vanilla; or French vanilla ice cream 1 lb Margarine 4 c Flour Solo brand fruit filling; yo -ur desired flavor Powdered sugar Recipe by: Hammond times (Cook of the week), 12/7/95 Add flour to margarine and crumble in pastry blender. Add ice cream to crumbled mixture and, using dough hooks, work into dough. (If you don\'t have dough hooks, use your hands. Rubber gloves will help cut down the cold.) When dough is smooth, shape into ball and refrigerate overnight. Roll dough to about 1/8-inch thickness on a floured surface. Using the rim of a glass dipped in flour, cut out circles. Authur comments: Christmas just isn\'t Christmas for the family and friends of Nancy Koronkowski until they catch the aroma of ice cream kolacky wafting from her oven door. Nancy\'s mother, Valentina Nowak, was known as a great cook and a fantastic baker. As a child, Nancy gobbled up her share of yummy pastries, paying scant attention to how they were created. Before Valentina died, she told her daughter, \"Nancy, you\'ve got to learn to make ice cream kolacky.\" But it wasn\'t until after her mother\'s death that Koronkowski found in a church cookbook the recipe she\'s sharing today. Her efforts were rewarded when her daughter, Karyn, said, \"Mom, these kolacky taste just like Grandma\'s.\" When first married, Koronkowski scouted for recipes in cookbooks because she was embarrassed to ask her mother. \"Once I asked Mom how to make chicken soup,\" she recalls. \"Mom and her friend had a good laugh and Mom said, \'Just throw the chicken in the pot and cook it!\' \" Today, Koronkowski loves cooking. She has a cabinet full of recipes and is fond of making soups, including chicken and oxtail. Each Christmas Eve, in keeping with tradition, she makes Polish sausage. For Koronkowski, cooking and baking are ways to make her family happy. \"My husband, Bob, loves my cooking,\" she said. Actually, Koronkowski makes kolacky throughout the year because her family and friends keep asking for it. Each Christmas, she bakes 10-12 batches of kolacky to share with others. There\'s just one problem with this moist, subtly sweet cookie. Once you bake them, your family is likely to expect them year after year. Place on cookie sheet and make a thumbprint in center of each. Fill thumbprints with 1/2 teaspoon Solo filling. Bake in 350-degree oven for 20 minutes. Sprinkle with powdered sugar when cool. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8282, 'Baked Goods', 'Nancy\'s Italian Cream Cake', '1/2 c Shortening 2 c Sugar 2 c Sifted flour 1 t Soda 1 cn Coconut (3 1/2 oz) 1/2 c Oleo 5 Eggs, seperated 1 c Buttermilk 1 t Vanilla 1 c Pecans Cream shortening, oleo and sugar. Add yolks one at a time - beat after each addition. Put soda in buttermilk. Add flour and milk alternately, begining and ending with flour. Add vanilla, coconut and nuts. Fold in stiffly beaten egg whites. Bake in a greased and floured tube pan at 325 degrees for 1 hour. Cool completely. FROSTING: 8 oz. cream cheese 1 stick oleo 1 lb. powdered sugar 1 t. vanilla Cream softened cream cheese and oleo. Add vanilla and beat in powdered sugar a little at a time.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8283, 'Baked Goods', 'Nantucket Cookies', '1/2 c Butter 2/3 c Light brown sugar; packed 1/3 c Molasses 1/3 c Water 2 c Flour-minus 1 tb 1 ts Baking soda Cream the butter and sugar together; stir in the molasses and water. Sift together the flour, soda. Drop by heaping teaspoonsfuls onto well buttered cookie sheets. Bake 11-12 minutes. Loosen immediately from the pan, using a spatula, but wait until the cookies have slightly cooled before transferring them to a cookie rack. Store when cold, in a tightly covered container. NOTE: to make Nantucket Ginger Cookies, add 1 teaspoon ground ginger. Pat Dwigans -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8284, 'Baked Goods', 'Napa Unified School District Cheese Bread', '1 1/2 pints water (warm to touch) 3/8 cup sugar 3/8 cup powdered milk (keep it powdered!) 1 1/8 tablespoons dry yeast 2 1/4 lbs flour 1/4 lbs margarine/butter 2/3 lbs. American Cheese Place water, sugar, and powdered milk in very large mixing bowl, and stir well until blended and dissolved. Add yeast on top of water, and stir gently, blending out lumps. Wait until mixture is bubbly. Add 40 lbs. of the flour, and the butter/margarine. Mix up and continue to add flour to get to the consistency of bread dough. Knead until elastic. Break up dough into 2 lb. balls. Sprinkle flour on tabletop and roll out ball into rectangle about 1/4 inch thick. Layer American cheese on dough over-lapping slices about three rows thick. Roll loaf up like jelly roll, and fold ends so cheese doesn\'t melt out. Place on parchment paper (or loaf pan) and let rise until about double in warm place, covered. Preheat oven to 350 degrees, or 300 degrees in convection oven, and bake approximately 20-30 minutes or until golden brown. Slice and serve warm. YUMMY! makes 44 loaves!! Someone help to reduce it to a recipe for 2 loaves or so.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8285, 'Baked Goods', 'Nashville Fried Biscuits', '1 qt MILK 1/4 c SUGAR 2 2/3 pk DRY YEAST 1/2 c LARD OR SHORTENING 6 ts SALT 9 c FLOUR ADD YEAST TO WARM WATER (1/2 CUP). ADD OTHER INGREDIENTS AND LET DOUGH RISE. WORK INTO BISCUITS AND DROP INTO HOT FAT. RECIPE WILL MAKE ABOUT SIX DOZEN BISCUITS. THEY CAN BE FROZEN AND STORED. WHEN YOU WORK THEM UP DON\'T LET THEM RISE TO MUCH. THE FAT SHOULD BE SLIGHTLY HIGHER THAN 350 F. IF FAT IS TO HOT THE BISCUITS WILL BE SOGGY IN THE CENTER. THE BISCUITS WILL BE SOGGY IN THE CENTER.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8286, 'Baked Goods', 'Natural Bran Muffins', '1 c Boiling water 3 c Raw bran 3 ea Egg whites 3/4 c Sugar or less 2 c Non-fat buttermilk 1/3 c Canola oil 1/2 c Raisins or dates 1 1/2 c Whole wheat flour 1 c Unbleached white flour 2 1/2 ts Baking soda Preheat the oven to 375 degrees. Mix raw bran and boiling water in a large bowl and set aside. Combine egg whites, sugar, buttermilk, oil and dried fruit in a medium bowl. Add to bran in the large bowl. In a medium bowl, mix the flours and baking soda. Add to bran mixture and mix until just blended. Spoon into lightly oiled or paper lined muffin tins. Bake for 15-20 minutes. Batter can be kept in refrigerator in a covered jar for several weeks and baked as needed. Makes 30 muffins. ~------------------------------------------------------ ~------------ 1 Muffin calories 97,protein 3.1 gm,carb. 17.0 gm,total fat 3.0 gm,CSI Units 0.5,sodium 87 mg,potassium 129 mg,calcium 30 mg,iron 1.3 mg,dietary fiber 3.3 gm ~------------------------------------------------------ ~------------- ~- The New American Diet by Connor & Connor
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8287, 'Baked Goods', 'Navajo Fry Bread', '| Ingredients | | | 2 | cup | flour | | | 2 | tablespoon | sugar | | | 2 | teaspoon | baking powder | | | 1 | teaspoon | salt | | | 1/2 | cup | shortening | | | 1/3 | cup | ice water | | | | | |
Directions:
| Sift flour, baking powder, sugar and salt into a bowl. Work shortening in as pastry. Add ice water, using only enough to hold dough together. Divide into 12 even sized pieces and roll to make rounds about 3 to 4 inches. Place a spoonful of filling, such as taco meat, apples, pumpkin or minced cherries, in center of each. Moisten edges with cold water. Fold in half and seal edges by pinching. Fry in hot oil until light brown.
If making fruit filled fry bread, roll the pockets in 1 cup sugar and 1 tablespoon of cinnamon while still hot.
Alternative method: Bake bread pockets at 350 degrees for about 20 to 25 minutes, then sprinkling with confectioner\'s sugar.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8288, 'Baked Goods', 'Neapolitan Cheesecake', '1 Chocolate crumb crust 10 oz Frozen strawberries* 1/2 c Semi sweet chocolate chips 3 pk Cream cheese (8oz ea)** 1 1/2 c Sugar 3 Eggs 1/3 c Dairy sour cream 3 T All-purpose flour PLUS 1 t All-purpose flour 1/2 t Vanilla extract 1/4 t Salt 1/4 t Red food color, optional * strawberries should be thawed and drained thoroughly ** cream cheese should be softened Prepare Chocolate crumb crust. Heat oven to 400F. In blender or food processor puree strawberries to yield 1/2 cup; set aside. In small microwave-safe bowl, place chocolate chips. Microwave at High 1 1/2 minutes; stir. If necessary, microwave at HIgh an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred; set aside. In large mixer bowl, beat cream cheese with sugar until smooth. Blend in eggs, sour cream, flour, vanilla and salt; beat until smooth. In separate bowl, stir together 1 1/3 cups batter and remaining 1 tsp. flour with strawberries; add food color if desired. Pour strawberry batter into crust. Carefully spoon 2 cups vanilla batter over strawberry batter; smooth surface. Stir melted chocolate into remaining batter; carefully smooth over vanilla batter, smoothing surface. Bake 10 minutes. Reduce oven temperature to 350F; continue baking 55 to 60 minutes or until center is almost set. Remove from oven to cooling rack. Cool 30 minutes. Loosen cake from rim of pan; cool to room temperature. Refrigerate serveral hours or overnight; remove rim of pan. Cover; refrigerate leftovers. Chocolate crumb crust: Heat oven to 350F. In small bowl, stir together 1 1/2 cups vanill wafers crumbs (about 45 wafers), 1/2 cup powdered sugar and 1/4 cup cocoa; blend in 1/3 cup melted butter or margarine. Press mixture onto bottom of 9\" springform pan. Bake 8 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8289, 'Baked Goods', 'Neapolitan Torte', 'Cakes: 1 pk Chocolate cake mix 1 pk Yellow cake mix 1/2 ts Red food coloring Filling: 1/4 c Butter 4 c Powdered sugar 3 tb Milk 1/8 ts Salt 3 oz Cream cheese Green food coloring Frosting: 1/4 c Butter 1/8 ts Salt 1/3 c Cocoa 3 tb Milk 1 c Powdered sugar 1/2 ts Vanilla Grease 2, 17 x 11 pans. Line with wax paper. Grease and flour again. Mix chocolate cake mix according to package directions. Pour into pans. Bake at 350~ for 15 minutes or until tested done. Peel waxed paper off immediately. Mix yellow cake mix according to package directions. Prepare pans as above. Pour 1/2 of the batter in one pan. Color other half of the batter with the red food coloring. Bake at 350~ for 15 minutes or until tested done. Peel waxed paper out immediately. FILLING: Beat butter, cream cheese and confectioners\'s sugar with milk and salt inelectric mixer. Beat well until fluffy. Color with green food coloring. FROSTING: Mix butter, salt, cocoa, milk and confectioners\' sugar well and whip until smooth. ASSEMBLE: Cut each layer into 4 even rectangles. You will have 16 cake rectangles. Place one layer on an attractive tray and spread with some filling. Continue until all layers are used, alternating colors, with filling between each layer. Frost sides with thin layer of chocolate frosting. Can be frozen. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8290, 'Baked Goods', 'Nectarine Yogurt Muffins', '2 cups All-purpose flour 1/2 cup Brown sugar -- packed 2 teaspoons Baking powder 1/2 teaspoon Baking soda 1/2 teaspoon Salt 8 ounces Vanilla yogurt 1/4 cup Butter or margarine -- melted 1 Egg 1 Nectarine -- chopped peeled peach 1/4 cup Almonds -- sliced Recipe by: Pillsbury, Healthy Baking Preheat oven to 400 degrees; grease the bottoms only of the muffin cups or line with paper baking cups. In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In a small bowl, combine the yogurt, margarine and egg; blend well. Add to the dry ingredients; stir just until the dry ingredients are moistened. The batter will be very thick. Stir in the nectarine. Fill the muffin cups 3/4 full. Sprinkle the almonds over the batter. Bake for 15 to 22 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool for 1 minute; remove from the pan. Serve warm. Penny Halsey (ATBN65B). Nutrition Analysis: 150 calories, 3g protein, 24g carbohydrate, 5 fat, 15mg cholesterol, 230mg sodium.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8291, 'Baked Goods', 'Nectarine-Plum Kuchen', '1/2 cup butter or margarine -- softened 1/4 cup packed brown sugar 1/4 teaspoon almond extract 1 egg 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 nectarine -- cut into thin slices 3 plums -- cut into thin slices 1/4 cup peach jam -- melted Heat oven to 350 degrees. Grease tart pan with removable bottom, 9x1\". Beat margarine and brown sugar in large bowl. Stir in almond extract and egg. Stir in flour, baking powder and salt until well blended. Refrigerate about 30 minutes or until dough is easy to work with. Press dough on bottom and up side of tart pan. Arrange nectarine and plums on dough. Bake 30-35 minutes or until edge is golden brown. Cool 10 minutes; remove side of pan. Brush jam over top.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8292, 'Baked Goods', 'Nectarines and Raspberries with Biscotti Crumbs(June)', '2 pounds nectarines (about 5) 8 ounces fresh raspberries 3 tablespoons sugar 2 drops almond extract -- optional 6 ALMOND BISCOTTI -- crumbled (see recipe) Slice nectarines into a large bowl. Add berries. Add sugar and extract, if used, and mix well. Allow fruits to stand 10 to 15 minutes to develop juices. Stir in biscotti crumbs. Divide the fruits among 6 serving dishes.= Makes 6
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8293, 'Baked Goods', 'Neiman Marcus Chocolate Chip Cookie', '2 c Butter 2 c Sugar 2 c Brown sugar 4 Eggs 2 ts Vanilla 4 c Flour 1 ts Salt 2 ts Baking powder 24 oz Chocolate chips 8 oz Hershey bar; grated 3 c Walnuts; chopped 5 c Blended oatmeal; * see note Cream butter and sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt and baking powder and soda. Add chocolate and nuts. Place 2\" apart. Bake for 10 minutes and 375F. --Recipe does not say if to roll or drop-- -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8294, 'Baked Goods', 'Neiman Marcus Oatmeal Chocolate Chip Cookie', '2 c Butter 2 c Sugar 2 c Brown sugar 4 Eggs 2 ts Vanilla 4 c Flour 5 c Blended* oatmeal Measure before blending 1 ts Salt 2 ts Baking powder 2 ts Baking soda 24 oz Chocolate chips 8 oz Grated hershey bar 3 c Nuts * Blended oatmeal -- Measure first then put in food chopper to a fine powder. Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal powder, salt, baking powder and baking soda. Add chocolate chips, grated Hershey bar and nuts. Roll into balls and place 2\" apart on cookie sheet. Bake for 6 minutes at 375 degrees. This makes 112 cookies. This recipe can be divided in half very easily. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8295, 'Baked Goods', 'Neiman Marcus Seven Layer Cake', '3/4 c Shortening 3 1/3 c Cake flour 2 1/4 c Sugar 4 1/2 ts Baking powder 1 1/2 ts Salt 1 1/2 c Milk 3 Eggs 2 ts Vanilla Chocolate butter frosting: 3 c Confectioners\' sugar; sifted 1/3 c Hot water 4 oz Unsweetened chocolate ; melted, 4 squares 1 Egg; slightly beaten 1/2 c Butter; or margarine; -softened 1 1/2 ts Vanilla Stir shortening just to soften. Sift in dry ingredients. Add 1 cup of milk; mix until all flour is dampened. Then beat vigorously for 2 minutes. Add remaining milk, eggs and vanilla. Beat vigorously 2 minutes longer. Pour 2 cups batter into a lightly greased and floured 9x1 1/2- inch round pan. Tip pan so batter runs over bottom. Invert pan over baking sheet and tap edges on baking sheet, allowing as much batter to run out of pan as will do so easily. Turn pan right side up, scrape down sides to prevent burning and even out batter remaining on bottom. Repeat for other 6 layers, baking as many at a time as you have pans and oven space. Bake at 400~ for 8 minutes or till done. Cool in pans for 3-5 minutes, then invert on rack to cool Put layers together and frost with Chocolate Butter Frosting. While baking first layers, keep remaining cake batter in refrigerator. Chocolate Butter Frosting. Blend sugar and hot water into melted chocolate. With spoon beat half of egg into chocolate mixture; beat in remaining egg; beat in butter, a tablespoon at a time. Blend in vanilla. Frosting will be thin at this point, so place bowl in pan of ice water and beat until spreading consistency. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8296, 'Baked Goods', 'Neither Cake Nor Candy(Brownies)', '1 1/2 ea Chocolate, unsweetened, squa 2 tb Butter 1 c Sugar 2 ea Egg, well beaten 1/2 c Flour 1 t Vanilla 1/2 c Raisins, chopped 1/2 c Nuts, chopped Melt chocolate and butter together over hot water. Add the sugar and vanilla; mix well. Then add the well beaten eggs. Sift the flour and stir in with the nuts and raisins. Bake in a well-greased shallow pan at 350-F for 20 minutes. When cool, cut in squares. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8297, 'Baked Goods', 'Nell\'s Banana Cake', '2 1/2 C Sugar 1 C Butter 3 C Flour 2 tsp baking soda 1 tsp salt 4 eggs 7 tbl buttermilk 2 C mashed bananas 2 tsp vanilla Cream: Sugar and butter Sift: Flour, baking soda and salt (set aside) Add eggs one at a time to the creamed mixture, beating well after each addition. Gradually add buttermilk, alternating with flour mixture until all is combined. Fold in: Bananas and vanilla Pour into 3 cake pans and Bake: At 325 degrees for approximately 30 min. Frost with a confectioner\'s sugar recipe (1 1/2 times the quantity of recipe on box) Or use frosting recipe of your choice. Sprinkle chopped pecans over the top.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8298, 'Baked Goods', 'Nestle Toll House Cookies', '4 1/2 c Flour 2 ts Baking soda 2 ts Salt 1 c Butter 1 c Shortening 1 1/2 c Sugar 1 1/2 c Brown sugar; firmly packed 2 ts Vanilla 4 Eggs 4 c Semisweet chocolate chips 2 c Chopped nuts Recipe by: Nestle\'s Combine flour, baking soda, and salt in bowl, set aside. Cream together butter and shortening;add sugars,and vanilla;beat well. Add eggs one at a time, beating well after each addition. gradually beat in flour mixture, stir in chips and nuts. Drop by teaspoonful on ungreased baking sheets. Bake 9-11 minutes at 375* -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8299, 'Baked Goods', 'Nestle\'s Toll House Chocolate Chip Cookies', '4 1/2 c Flour; (all purpose) 1 1/2 c Sugar 2 ts Baking soda 1 1/2 c Brown sugar; (firmly packed) 2 ts Salt 2 ts Vanill extract 1 c Butter; softened 1 c Shortening 4 Eggs 12 oz Nestle chocolate chips Preheat oven to 375 degrees. In small bowl combine flour,baking soda and salt. In large bowl combine butter,sugar,brown sugar and vanilla extract . Beat in eggs. Gradually add flour mixture. Stir in chocolate chips Semi-sweet. Drop by teaspoon onto ungreased cookie sheets. Bake at 375 degrees for 10 to 14 min.. Makes about 5 dozen 2 1/4 cookies. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8300, 'Baked Goods', 'Nestle\'s Toll House Cookies', 'see below The exact recipe is: Heat oven to 375 degrees F. Sift together 2 1/4 sifted flour, 1 teasp. baking soda, 1 teasp. salt; set aside. Combine 1 cup sotened butter or shortening, 3/4 cup granulated sugar, 3/4 cup firmly-packed brown sugar, 1 teasp.vanilla, 1/2 teasp. water; beat till creamy. Beat in 2 eggs. Add flour mixture; mix well. Stir in one 12-oz. pkg. (2 cups) NESTLE\"S SEMI-SWEET CHOCOLATE MORSELS, 1 cup coarsely c hopped nuts. Drop by well-rounded haf teaspoonfuls onto greased cookie sheets. BAKE AT 375 degrees F. TIME: 10 to 12 mins. Makes 100-2\" cookies.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8301, 'Baked Goods', 'Nestle\'s Toll House Pan Cookies', '2 1/4 c Flour 3/4 c Brown sugar; packed 1 ts Baking soda 1 ts Vanilla 1 ts Salt 2 Eggs 1 c Butter; softened 2 c Chocolate chips 3/4 c Sugar 1 c Nuts Combine flour, soda and salt, set aside. combine butter sugar, brown sugar and vanilla. Add flour mix and beat until creamy. Stir in chips and nuts and spread in 15-1/2 x 10-1/2\" pan. Bake at 375 for 20-25 minutes. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8302, 'Baked Goods', 'Never Fail Cake', '');
INSERT INTO `RECIPES_PRO_NEW` VALUES (8304, 'Baked Goods', 'Never Fail Pastry', '1 cup flour 1/4 teaspoon baking powder 1/4 teaspoon salt 4 tablespoons ice water 3 tablespoons shortening Mix dry ingredients, cut in shortening and then add water to make very stiff dough. This is enough for 1 pie shell
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8305, 'Baked Goods', 'Never Fail Pie Crust', '2 cups flour 1 teaspoon salt 2 tablespoons oil 2/3 cup Crisco shortening 1 tablespoon white Karo syrup 6 tablespoons ice cold water -- to 7 tablespoons Blend all ingredients together to form a firm dough. Roll out into pie crusts. Phyllis Kelln for Bettie Beaver Shattuck, OK
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8306, 'Baked Goods', 'New Duchess Spice Cake w/ Maple Buttercream F', '2 1/2 c Sifted cake flour OR 2 1/3 c Sifted all-purpose flour 1 c Sugar 1 t Baking soda 1 1/2 ts Cinnamon 3/4 ts Nutmeg 3/4 ts Cloves 1 t Salt 1 c Brown sugar 2/3 c Shortening 1 c Buttermilk 3 Eggs Grease and flour 2-9\" layer cake pans or one 13x9\" oblong pan. Sift flour, sugar, baking soda, cinnamon, nutmeg, cloves and salt together. Add the brown sugar, shortening and buttermilk. Beat 2 minutes. Add eggs. Preheat oven to 350 degrees. Bake layer pans for 30 to 35 minutes, oblong pan 45 minutes until cake tests done. Cool. Frost. MAPLE BUTTERCREAM FROSTING: 1/2 cup Crisco shortening (regular only) 1/2 cup butter, softened 1 tsp. maple flavoring (like vanilla extract) 4 cups (1 lb.) powdered sugar 2 Tbsp. milk Cream butter and shortening. Add maple flavoring. Gradually add powdered sugar. Gradually add milk and continue beating until light and airy. Add more milk if needed. Color with paste colors. This icing is a light yellow and colors you add will be affected by this. For pure white icing, use 1 cup regular Crisco shortening and 1/2 tsp. Wilton butter flavoring. This icing is somewhat stiffer. For blazing white, add Wilton White White. Wilton White White will also make the first buttercream recipe whiter, but be careful with colors as they will still tend to be yellowish. Note: Excellent cake and frosting! Cake from the old \'50\'s Betty Crocker Cookbook Frosting from ?? Posted by: Debbie Carlson - Cooking Echo
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INSERT INTO `RECIPES_PRO_NEW` VALUES (8307, 'Baked Goods', 'New England Apple Pie', '----------------------FLAKY PIE DOUGH---------------------- 1 1/4 c Bleached flour 1/4 ts Salt 1/8 ts Baking powder 1/2 c Cold unsalted butter 2 tb Cold water (2 to 3 Tbsp) -----------------------CRUMB TOPPING----------------------- 1/3 c Light brown sugar, packed 1 c Bleached flour 6 tb Unsalted butter, melted --------------------------FILLING-------------------------- 2 1/2 lb Firm tart apples - (Granny Smith, Pippin, - Golden Delicious, Rhode - Island, Northern Spy, - as available) 2 tb Flour 1/3 c Granulated sugar, light - brown sugar or combinatio 1 ts Ground cinnamon 1 ts Finely grated lemon zest - (yellow peel only) 3 tb Cold unsalted butter FLAKY PIE DOUGH: Combine flour, salt and baking powder in work bowl of food processor and pulse 2 to 3 times to mix. Cut butter into 8 pieces and add to bowl. Pulse rapidly about 15 times, until mixture resembles coarse cornmeal and no large pieces of butter remain visable. Add 2 tablespoons water and pulse 4 or 5 times to mix checking to see if most, but not all, of dough forms a ball. If dough remains dry, add remaining 1 tablespoon water, sprinkling it on dough and pulsing again 4 or 5 times. Remove dough from processor and quickly form into ball with floured hands. Place dough on piece of lightly floured plastic wrap. Lightly flour top of dough and cover top with plastic wrap. Press with palm of hand to form dough into a 6-inch diameter disk. Refrigerate dough while preparing topping. CRUMB TOPPING: Combine brown sugar and flour in mixing bowl. Add butter and stir in evenly. Set mixture aside 5 minutes. Then, using fingertips, break mixture into 1/4- to 1/2-inch crumbs. Set aside. DOUGH PREPARATION: Remove dough from refrigerator and place on flat work surface. Roll dough, still between sheets of plastic, to 12-inch disk. Peel off top plastic and ease dough into 9-inch pie pan. Gently press dough into pan and peel off top plastic. Trim excess dough to within 1/2-inch of pan edge, turning excess dough under around edges; flute edges. Chill pie shell while preparing Filling. FILLING: Peel, halve and core apples; cut into 1/2-inch pieces. Place apples in bowl with sugar, flour, cinnamon and lemon zest, tossing well to combine. Place filling in dough-lined pan, mounding it slightly in center. Dot filling with butter and cover with reserved Crumb Topping. Bake pie on bottom rack 15 minutes at 400 degrees. Lower temperature to 350 degrees and move pie to middle rack. Bake 20 to 30 minutes longer, until crust edges are deep golden brown and juices just begin to bubble up. Cool pie on rack and serve warm or at room temperature. Makes 8 servings. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9860, 'Baked Goods', 'Scotcheroos', '1 c Sugar 1 c Light corn syrup 1 c Peanut butter 6 c Rice krispies 1/2 c Chocolate chips 1 1/2 c Butterscotch chips In a large saucepan, combine sugar and corn syrup. Heat just until bubbly. Remove from heat and stir in peanut butter. Stir until well blended, then gently stir in cereal. Lightly press mixture into buttered 9 x 13 pan. In double boiler or microwave oven, combine cholate and butterscotch chips and melt. Immediately spread over bars in pan. Refrigerate just until chocolate sets and hardens slightly. Cut in squares. Makes 3 to 4 dozen bars. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9861, 'Baked Goods', 'Scotchy Poppyseed Cake', '1 pk Yellow cake mix 1 pk Butterscotch pudding * 3 Eggs 1 c Oil 1 c Water -- cold 1/3 c Poppy seeds * use regular pudding, not instant pudding. ******************************************* Soak the poppy seeds in the cold water. Grease a 9x13\" pan. Mix all ingredients well and bake at 350~F for 35 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9862, 'Baked Goods', 'Scots Shortbread', '1 1/2 c Flour 1 1/2 c Confectioner\'s Sugar 1 c Butter Sift flour and confectioner\'s sugar, then cut in butter until the mixture is crumbly. Knead for 10 minutes. Pat dough into a 1/4-inch-thick rectangle (14 by 12 inches) on an ungreased cookie sheet. Cut into 2-inch diamonds or squares. Bake at 300 F, 45 minutes or until golden. Recut the cookies at the marks and separate carefully while still warm. Lynn Sacerdote MM by Dave Sacerdote Dave\'s notes: This was a great favorite of my grandfather, Albert Stewart. Rather than greasing a cookie sheet, though, I prefer to make these on a cookie sheet lined with parchment. From: Dave Sacerdote Date: 12 Feb 97 -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9863, 'Baked Goods', 'Scott Welliver\'s Washington Apple Cake', '2 c Sugar 3 c Flour 1 ts Soda 1 ts Salt 1 ts Cinnamon pn Nutmeg 1 1/2 c Oil 4 Eggs 1 ts Vanilla 3 c Apples, red; chopped (do not -peel) 1 c Walnuts; chopped 1 pt Cream, whipping; whipped Sugar, powdered; to taste -(for sweetening cream) In large bowl of mixer, sift together dry ingredients. With mixer on slowest speed, add oil. At medium speed, add eggs one at a time, beating well after each addition. Add vanilla. Stir in the apples and walnuts. Turn batter into a greased tub pan. Bake at 350F for 1 hour or until toothpick comes out clean. Cool 10 minutes in pan and turn out on plate. Serve with sweetened whipped cream. From: Scott Welliver, Episoft Systems -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9864, 'Baked Goods', 'Scott\'s Oatmeal Cookies', '6 tb Butter 1/2 c Packed brown sugar 4 tb Sugar 1 Egg 1 1/2 ts Vanilla 1/2 c Flour 1/4 ts Baking soda 1 1/2 c Oatmeal 1/2 ts Cinnamon Preheat oven to 350F. Cream butter, sugar and cinnamon together. Beat in egg and vanilla until smooth. Sift and stir in flour and soda. Mix well. Stir in oatmeal. Drop by spoonfuls onto ungreased cookie sheet. Bake at 350F for 12 to 15 minutes. You can add raisins or chocolate chips to these. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9865, 'Baked Goods', 'Scottish Oaten Bread- with Coke', '2 c All-purpose flour 1 c Rolled oats, old-fashioned 1/2 c Sugar 2 1/2 ts Baking powder 1/2 ts Baking soda 1 t Salt 1 lg Egg 3 tb Oil, or shortening, melted 1/2 ts Vanilla extract 1 c COCA-COLA 1 c Prunes, very well drained - and coarsely chopped, OR - 1/2 c dried prunes 1/2 c Walnuts, chopped Prune halves, optional Lightly spoon the flour into a measuring cup, level off. . In a large bowl, stir together the flour, rolled oats, sugar, baking powder, baking soda, and salt. In another bowl, beat with a fork, the egg, oil, and vanilla extract until well blended. Add to the flour mixture. Add the Coca-Cola, prunes, and nuts, blend thoroughly with a spoon. Turn into a well-greased, lightly floured, 9 x 5 x 3-inch loaf pan. Garnish with prune halves, if desired. Bake in a preheated, 350 F oven for about 1 hour or until a wooden toothpick inserted in the centre comes out cleans. Cool on a rack for 20 minutes before removing the bread from the pan. Store in foil overnight before slicing.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9866, 'Baked Goods', 'Scottish Scones*** (Mspn49a)', '2 c Flour 1 t Salt 1 t Baking soda 2 ts Cream of tartar 3 tb Butter -- room temperature 1 ea Egg -- room temp light beat 1/2 c Buttermilk -- room temperature In bowl, mix flour, salt, baking soda and cream of tartar. Stir thoroughly. With fingers, rub the butter into the dry ingredients. Gradually stir beaten egg and buttermilk into the flour mix. If it is a bit too moist and sticks to hands, add a bit of flour. Turn the dough onto a lightly floured work surface and knead as little as possible to achieve a soft, pliable dough ball. Divide dough into 2 equal parts. Flatten each with the knuckles into a round disc. About 6\" in diameter and 1/2\" thick. Prick about a dozen times with fork. Then cut in four sections each. Bake on lightly greased baking sheet until tan. At 375 degrees for about 15 minutes. You can add 1/2 cup raisins or currants if you wish. FROM: SUSAN HOHLWEG (MSPN49A)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9867, 'Baked Goods', 'Scottish Shortbread Mix with Recipe', 'Mmmm---------------- -------------mix------- -------------------------- 1 1/2 c Flour 3/4 Powdered sugar 1/4 ts Salt Mmmmm--------------- -----------shortbread-- -- € ---------------------------- 1 c Butter, softened 1 pk Mix Mix: Combine and store in an airtight container. Scottish Shortbread: Preheat oven to 300. Knead the butter into the shortbread mix and press firmly into an 8\" pie plate or shortbread mold. Bake 1 hour. Shortbread should be pale in color, not browned. Cut into wedges while still warm. Source: The Perfect Mix by Diane Phillips ISBN 0-688-12104-7 Typed by Carolyn Shaw 11-94 -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9868, 'Baked Goods', 'Scottish Shortbread/Country Christmas', '5 c All-purpose flour 1 c Rice flour 2 c Butter or margarine; -softened 1 c Sugar Candied fruit; optional Recipe by: COUNTRY CHRISTMAS RECIPES Preheat oven to 325 degrees. Sift together flours. Beat butter and sugar in large bowl with electric mixer until creamy. Blend in 3/4 of flour until mixture resembles fine crumbs. Stir in remaining flour by hand. Press dough firmly into ungreased 15-1/2x10-1/2x1\" jelly-roll pan or two 9\" fluted tart pans; crimp and flute edges, if desired. Bake 40-45 minutes until light brown. Place pan on wire rack. Cut into bars or wedges while warm. Decorate with candied fruit, if desired. Cool completely. Store in airtight containers. Makes about 4 dozen bars or 24 wedges -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9869, 'Baked Goods', 'Screamin\' Cinnamon Rolls w/Cream Cheese Frosting', '1/2 C warm water 2 pkgs yeast 2 Tbsp. sugar 1 pkg instant vanilla pudding(3 1/2oz.) 2 C milk -- room temp. 1/2 C butter -- melted 2 lg. eggs -- beaten 1 tsp salt 8 C all-purpose flour 1 C butter -- melted 2 c brown sugar 2 Tbsp. cinnamon -- (2 to 3) 4 oz. cream cheese -- softened 1/4 C butter -- softened 1 tsp. vanilla 2 C powdered sugar 2 Tbsp milk In small bowl combine water, yeast & sugar. Stir until dissolved, set aside. In large bowl, mix pudding with milk. Add 1/2 C melted butter,egg & salt. Mix well, then add yeast mixture & blend well. Gradually add flour and knead until smooth, adding a little more flour if needed ( this is a soft dough). Place in a very large greased bowl. Cover & let rise until double in size.Punch down & cover and let rise again. Roll dough out on a large floured surface to a rectangle, about 34x21\" in size. Brush the 1 C melted butter over dough. Combine brown sugar & cinnamon and sprinkle over butter. Roll dough up & cut into about 20 rolls (i use dental floss to cut rolls easily). Pat each roll as you place it into a large greased pan (this helps keep rolls in shape). Let rolls rise in a warm place about 20 minutes. Bake in a preheated 350 deg. oven for 20-30 minutes, until done. Frost rolls while still warm. Beat cream cheese & butter until smooth, beat in vanilla and milk. Add powdered sugar & beat until smooth. Frost rolls while still very warm
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9870, 'Baked Goods', 'Screwdriver Carrot Cake', '------------------------------------CAKE------------------------------------ 5 tb Grated orange rind 3 1/4 ts Baking powder 1/2 c Vodka 1/2 ts Salt 1 c Butter, softened 1 ts Cinnamon 2 c Sugar 1/4 ts Nutmeg 4 Eggs, beaten 1/4 ts Allspice 1 ts Vanilla 1 1/2 c Carrots, raw, grated 3 c Flour, sifted 1/2 c Pecans, chopped -----------------------------------GLAZE----------------------------------- 2 c Powdered sugar 4 ts Vodka 2 ts Orange juice 2 tb Light corn syrup 1/2 ts Orange extract Stir grated orange rind into vodka and set aside. Cream butter, gradually add sugar and beat until light and fluffy. Beat in beaten eggs and add vanilla. Sift the dry ingredients together, then blend into the batter, alternately with orange-vodka mix. Add carrots and chopped pecans. Bake in buttered, floured 10\" tube or Bundt pan in preheated 350~F oven until cake tests done, about 1 hour. Cool in pan on rack for 15 minutes, turn out, finish cooling on rack. Make glaze by combining powdered sugar, orange juice, vodka, orange extract and light corn syrup and beating until smooth. Spoon glaze over top of cooled cake, then spread evenly with knife. If desired, sprinkle with more chopped nuts. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9871, 'Baked Goods', 'Scrumpdilly Strawberry Muffins', '1 1/2 c wheat flour 1/2 c bran cereal flour 3/4 c sugar 2 tsp baking soda 1 1/2 tsp ground cinnamon 6 ea egg whites OR 3 ea eggs or equivalent egg-substitute 1/2 c skim milk 1/2 c fat-free strawberry yogurt 1 1/2 tsp vanilla 3 c sliced strawberries 1/2 c chopped pecans In a large bowl combine flour, sugar, baking soda and cinnamon. In another bowl, beat eggs; add milk, yogurt and vanilla. Mix well; stir into dry ingredients until just moistened. Fold in the remaining ingredients. Fill muffin tins sprayed with vegetable spray until 3/4 full. Bake at 375 degrees for 20 to 25 minutes or until done. (Muffins are done when top springs back when touched with fingertip.)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9872, 'Baked Goods', 'Scrumptious Banana Cake', '2 1/2 Cups Flour,All-Purpose 1 2/3 Cups Sugar 1 1/4 Teaspoons Baking Powder 1 1/4 Teaspoons Baking Soda 1 Teaspoon Salt 2/3 Cup Vegetable Shortening 2/3 Cup Buttermilk,or sour milk 1 1/4 Cups Bananas,Mashed, about 3 2 Eggs,Large 2/3 Cup Walnuts,Black,Chopped Sift together the dry ingredients. Add the shortening, milk and bananas. Beat for 2 minutes. Add eggs and beat for 2 minutes more. Add nuts and stir to blend. Pour into greased and floured 9x13x2-inch pan or into two 9-inch pans. Bake in preheated 350 degree oven 30-35 minutes for round pans, 45 minutes for larger pan. Cool and frost with a buttercream frosting. This cake was a second place winner at the Del Mar fair. Jo Anne Merrill
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9873, 'Baked Goods', 'Scrumptious Cinnamon Rolls', '1/2 c Warm milk 2 pk Dry yeast 1 tb Grated lemon peel 1 ts Vanilla 1/4 c Butter,room temperature 1/4 c Sugar 2 Eggs 1/2 ts Salt 3 c Flour 1/2 c Raisins 3/4 c Sugar 3/4 ts Cinnamon 1/4 c Corn oil Oil a large bowl and set aside.Pour milk into a small bowl and sprinkle yeast over top.Let stand for five minute');
INSERT INTO `RECIPES_PRO_NEW` VALUES (9874, 'Baked Goods', 'Scrumptious Strawberry Pie', ' -JUDY GARNETT PJXG05A 1 Baked Pie Shell -- cooled 2 tablespoons Quick-cooking tapioca 1 1/2 quarts Fresh strawberries 1 cup Sugar 1/2 cup Water Whipped Cream Note: I add 1 Tblsp. margarine to the thickened sauce before pouring over berries in pie shell).Puree 1 1/2 cups berries in blender or food processor. Combine sugar and tapioca, blending well with a fork. Stir into pureed berries. Add 1/2 c.water; blending well. Microwave on HIGH for 2 minutes. Then stir with fork or wire whisk. Microwave 2 more minutes or until thick. Stir to smooth. Arrange remaining berries in bottom of baked, cooled pie shell. Spoon or pour sauce over fresh strawberries .Chill and serve with whipped cream.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9875, 'Baked Goods', 'Seascape Pumpkin Bread', '3 1/2 c All-purpose flour 1 ts Pumpkin pie spice 2 ts Soda 1 c Cooking oil 1 ts Salt 4 Eggs 1/2 ts Baking powder 1 16-oz can pumpkin 3 c Sugar 1/2 c Chopped walnuts 1 ts Cinnamon 1/4 c Water In a large mixing bowl combine the flour, soda, salt, baking powder, sugar, cinnamon, and pumpkin pie spice. In a seperate bowl, mix by hand the oil, eggs, pumpkin, walnuts, and water. Combine with the dry ingredients. Bake in a loaf pan in a 350 oven for 1 hour. Seascape Bed and Breakfast 20009 Breton Springlake, Michigan 49456 (616) 842-8409 Source: Country Inn and Bed & Breakfast Cookbook by Kitty & Lucian Maynard The Chef\'s Comments: \"This recipe is in the oven as we speak, so i can\'t tell you what it tastes like. What I *can* tell you though is that there must have been a typo in the book as far as number of servings, because, I had *way* more batter than is necessary for 1 loaf. I have 12 muffins cooking, too, out of the same batch!\" - Lisa From: Lisa Date: 07-31-96 (18:07) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9876, 'Baked Goods', 'Season\'s Best Thumbprint Cookies', '1/2 c Butter or margarine; -softened 2/3 c Sugar 1 Egg 1 ts Vanilla extract 1 c All-purpose flour 1/3 c Hershey\'s cocoa 1/4 ts Salt 2 tb Milk 1 c Chopped walnuts Vanilla filling * Or chocolate cream filling* 3/4 c Cherry pie filling ; chilled (3/4 to 1) Recipe by: www.hersheys.com In large mixer bowl beat butter, sugar, egg and vanilla until light and fluffy. Stir together flour, cocoa and salt; blend into butter mixture. Add milk; beat until well blended. Stir in walnuts. Refrigerate dough at least 1 hour or until firm enough to handle. Heat oven to 350 F. Lightly grease cookie sheet. Shape dough into 1-inch balls; place on prepared cookie sheet. Press thumb into center of each cookie. Bake 10 to 12 minutes or until set. Remove from cookie sheet to wire rack; cool. To serve, place about 1/2 teaspoonful filling in thumbprint; top with about 1 teaspoonful pie filling. Store cookies in refrigerator. About 3 dozen cookies. * VANILLA FILLING: In small bowl, combine 3/4 cup powdered sugar, 1 tablespoon plus 1 teaspoon softened butter or margarine, 2 to 3 teaspoons milk and 1/2 teaspoon vanilla extract; beat until smooth. * CHOCOLATE CREAM FILLING: In small mixer bowl, beat 1 package (3 oz.) cream cheese, softened and 1/2 cup powdered sugar until well blended. Add 2 tablespoons HERSHEY\'S Cocoa and 1/4 teaspoon vanilla extract; beat until smooth.JMHershey\'s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9877, 'Baked Goods', 'Secret Chocolate Chip Cookies', '1 c Margarine 3/4 c Brown sugar; packed ** 3/4 c Granulated sugar ** 1 ts Vanilla 2 lg Eggs 1 ts Baking soda 1/2 ts Salt 2 1/4 c Flour 1/2 c Walnuts; chopped 7 oz Chocolate chips ** Measure scant 3/4 cup of the sugars. The secret of this recipe is in the beating of the margarine and sugars until fluffy and white, before adding other ingredients. Beat the margarine until fluffy and white. Add sugars and beat again until fluffy and white. Add vanilla and mix. Add baking soda and salt to batter and mix. Add the flour and mix well. Stir in chips and nuts. Bake at 350 degrees for about 7 minutes or until barely brown. Cool on wire racks. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9878, 'Baked Goods', 'Secret Treat Molasses Cookies', '1/2 c Butter; softened 1/2 c Packed brown sugar 1 Egg 1/2 c Molasses 2 1/2 c Flour 3/4 ts Baking soda 1/2 ts Salt 1/2 ts Ground cinnamon 1/2 ts Ground ginger 1/2 c Strawberry preserves Glaze: 1 2/3 c Powdered sugar 2 tb Water 1/4 ts Vanilla extract \"This recipe has been passed down for generations. I\'ve made these cookies for years, but like my mother, I only make them for special occasions. They\'re fun to decorate and delicious to eat, with a surprise flavor inside.\" - Ruby Neese In a large mixing bowl, cream butter and sugar. Add egg; mix well. Beat in molasses. Combine flour, baking soda, salt, cinnamon, and ginger; add to creamed mixture and mix well. The dough will be very stiff. Cover and chill several hours or overnight. On a lightly floured surface, roll dough to 1/8\" thickness; cut into 2 1/4\" to 2 1/2\" circles. Place 1/2 tsp. preserves on half of the circles; top with remaining circles. Pinch edges together to seal. Place on a greased baking sheet. Bake at 350 degrees for 10 minutes or until lightly browned. Cool on a wire rack. Combine glaze ingredients and frost cooled cookies. Yields: 4 dozen From: \"Reminisce\" Magazine, August 1994 -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9879, 'Baked Goods', 'Seed Cake', '1 cup sugar 1 egg 1/2 cup butter or margarine -- (1 stick) 1 cup milk 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla or lemon extract 1/2 cup coconut 1/2 teaspoon caraway seeds 1 teaspoon sesame seeds Cream egg, butter and sugar until fluffy. Add milk and dry ingredients alternately. Bake in moderate oven at 350 F. until golden brown, about 1/2 hour if pan is shallow, longer if loaf pan is used. Test with straw. Serves about 8. The Workbasket, 1977 Reader Recipes, submitted by Flora McKinney Hefti MC formatting by bobbi744@acd.net ICQ#2099532
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9880, 'Baked Goods', 'Seed Cookies', '2 1/2 pounds flour 2 cups sugar 1/2 teaspoon salt 2 teaspoons baking soda 1 1/3 tablespoons baking powder 2 rounded cups shortening 3/4 cup buttermilk 4 medium eggs 1 tablespoon vanilla 1/2 cup margarine 1 cup sesame seeds -- about Sift all of the dry ingredients in a large bowl. Work in the shortening like pie crust. Add buttermilk, eggs, and vanilla. Mix well, mixture will look like pie crust. Let margarine stand at room temperature until soft. Work into the above mixture with your hands. Roll portions of dough to size desired. Cut and roll in sesame seeds. Bake at 350 for 15 minutes. Makes about 20 dozen; 42 cookies per lb. Input: 11/16/91
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9881, 'Baked Goods', 'Self-Filled Cup Cakes', '1 pkg. CHOCOLATE CAKE MIX 1 8 oz. CREAM CHEESE 1/3 cup SUGAR 1 EGG 1 tsp. SALT 6 oz SEMI-SWEET CHOC. CHIPS Prepare cake mix as directed on package. In seperate bowl beat cream chesse with sugar then add egg and salt. Then with cake mix fill paper cups about 3/4 full. Now stir in chocolate chips in cream cheese mix. Now drop about 1 tsp. of cream cheese mix on each cup cake. Bake at 350 degrees F. for 20 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9882, 'Baked Goods', 'Self-Frosted Chocolate Cake', '8 1/2 oz Bittersweet chocolate -chopped 12 tb Unsalted butter, -cut in pieces,softened 1/2 c Flour 1/4 ts Baking powder 6 Egg yolks 2/3 c Sugar 1 ts Pure vanilla extract 4 Egg whites -at room temperature 1. Position rack in center of oven and preheat to 350 degrees. Grease an 8 inch springform pan. Line base of pan with parchment paper or foil; grease paper or foil. Flour side of pan and lined base, tapping to remove excess. 2. Melt chocolate in a double boiler or large heatproof bowl over hot but not simmering water over low heat, stirring occasionally. Stir until smooth. Add butter; stir until blended in. Remove from pan of water; cool to body temperature. 3. Sift flour and baking powder into a small bowl. 4. Beat egg yolks lightly in a large bow. Beat in 6 tablespoons of the sugar; continue beating at high speed about 5 minutes or until mixture is pale and very thick. Stir in melted chocolate mixture and vanilla. 5. In a large bowl beat egg whites using dry beaters at medium speed until soft peaks form. Gradually beat in remaining sugar; continue beating at high speed until whites are stiff and shiny but not dry. 6. Gently fold about 1/3 of whites into chocolate mixture until nearly incorporated. Fold in remaining whites in 2 batches. Continue folding lightly but quickly, just until mixture is blended. 7. Gently spoon 2 cups of the mixture into a small bowl. Cover and refrigerate. This will be used for frosting. 8. Sprinkle flour mixture over remaining chocolate mixture; fold in gently, just until batter is blended. 9. Transfer batter to prepared pan; spread evenly. Bake 30 to 35 minutes or until a cake tester inserted in center of cake comes out clean. 10. Cool in pan on a rack 10 minutes. Run a thin-bladed flexible knife around side of cake. Gently release spring and remove side of pan. Let cake cool until it is lukewarm; cake will settle slightly in center. Invert cake onto another rack; remove base of pan. Carefully peel off paper or foil; cool cake completely. 11. Let frosting mixture stand at room temperature for about 1 hour or until it is easy to spread. 12. Turn cake onto another rack, then onto a platter so that the smooth side of the cake is facing up. Using a long metal spatula, spread frosting evenly on side and top of cake; swirl top. Refrigerate at least 2 hours before serving. Cake can be kept, covered with a cake cover or large bowl, up to 4 days in the refrigerator. Serve at cool room temperature. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9883, 'Baked Goods', 'Self-Frosting Date Cake', '1 cup chopped dates 1 teaspoon baking soda 1 1/4 cups boiling water 3/4 cup shortening 1 cup sugar 2 eggs 1 2/3 cups flour 1 teaspoon baking powder 3/4 teaspoon salt 1/2 cup firmly packed brown sugar 1/2 cup chopped pecans or walnuts 1 6 oz pkg semisweet chocolate morsels Stir dates and soda into boiling water; set aside, and let cool. Cream shortening; gradually add 1 cup sugar, beating well at medium speed on mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with date mixture, beginning and ending with flour mixture. Mix after each addition. Pour batter into a greased and floured 13x9x2 inch baking pan. Combine brown sugar, pecans and chocolate morsels; sprinkle over top of batter. Bake at 350° for 40 minutes or until wooden pick inserted in center comes out clean. Let cool in pan on a wire rack. 15 servings.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9884, 'Baked Goods', 'Semolina Butter Cookies', '1 c Semolina #1 (coarse grind) 1/2 c Cake flour 1/2 c All-purpose flour 1 c Clarified butter 2/3 c Confectioners\' sugar 1 ts Chopped orange zest Almonds/whole blanched Recipe by: Emeril Lagasse, adapted from Paula Wolfert Sift the semolina, cake, and all-purpose flours into a small bowl and set aside. Beat the butter in a medium bowl at medium speed until white, light and fluffy. The more you beat, the lighter the cookie. Gradually sprinkle in the sugar and zest. Continue to beat for 2 minutes. Remove from the mixer and gradually fold in the flours. The dough will be quite soft; refrigerate for 10 minutes. Preheat oven to 275 degrees. Shape dough into diamond-shaped cakes about 1-inch wide and 1/2-inch thick. Place on an ungreased cookie sheet about 1/2-inch apart. Place an almond on the top of each cookie and bake for 35 to 40 minutes. They will be very fragile, so allow them to cool for 1 hour on the tray. This recipe yields 2 dozen cookies. ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2166 broadcast 08-16-1996) Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9885, 'Baked Goods', 'Sensational Brownie', '1 1/2 c BUTTER, MELTED 3 c SUGAR 1 tb VANILLA EXTRACT 5 ea EGGS 2 c FLOUR 1 c HERSHEYS COCOA 1 t BAKING POWDER 1 t SALT 24 ea SMALL YORK MINT PATTIES HEAT OVEN TO 350 DEG F. GREASE A 9 X 13\" PAN. IN A LARGE BOWL, WITH A SPOON OR WIRE WHISK, STIR TOGETHER BUTTER, SUGAR, AND VANILLA. ADD EGGS; STIR UNTIL WELL BLENDED. STIR IN FLOUR, COCOA, BAKING POWDER AND SALT. BLEND WELL. RESERVE 2 CUPS OF BATTER. SPREAD REMAINING BATTER IN THE BOTTOM OF THE BAKING PAN. ARRANGE MINT PATTIES IN A SINGLE LAYER, ABOUT 1/2 INCH APART, ON THE BATTER. SPREAD RESERVED BATTER OVER THE TOP. BAKE 50 TO 55 MINUTES OR UNTIL BROWNIES START TO PULL FROM THE EDGE OF THE PAN. COOL COMPLETELY IN THE PAN, ON A WIRE RACK. CUT INTO SQUARES. MAKES ABOUT 36 BROWNIES.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9886, 'Baked Goods', 'Sensational Chocolate-Almond Sandwiches', 'Cocoa-almond cookies: 3/4 c Whole blanched almonds; 4 oz 3/4 c Sugar 1 3/4 c All-purpose flour 3 tb Unsweetened dutch processed -cocoa 1 ts Baking powder 8 oz Unsalted butter; soften -slightly White chocolate ganache: 6 oz Fine-quality white c -hocoloate =(very finely chopped) 1/2 c Whipping cream Recipe by: Sensational Chocolate White chocolate ganache is the filling of these thin, extra- crisp, cocoa-almond cookies. The cookies are easy to shape - the dough is simply formed into cylinders and sliced. Cookies: Grind almonds with sugar in food processor to a fine powder. Sift flour, cocoa and baking powder into a medium bowl. Cream butter in a large bowl. Add almond mixture; beat until smooth and fluffy. Using a wooden spoon, stir in cocoa mixture. Dough will seem dry at first, but stir until it comes together. Divide dough in half. Spoon each half onto a sheet of waxed paper. Roll in a log, about 1.1/2 inches in diameter. Wrap in waxed paper. Refrigerate 2 hours. Roll each log again to an even round shape. Refrigerate 4 hours or intil firm. Position rack in center of oven and preheat to 375. Cut each log in about 1/4 inch thick slices with a thin sharp knife. Put slices on ungreased baking sheet, about 1.1/2 inches apart. Bake 10 to 11 minutes or until cookies are just set; they burn easily on the bottom. Carefully transfer to racks with a metal spatula; cool completely. Ganache: Put white chocolate in a small bowl. Bring cream to a full boil in a small heavy saucepan. Pour over chocolate all at once. Stir with a whisk until mixture is smooth. Cool to room temperature. Refrigerate 30 minutes, stirring occasionally with whisk, until cold and thick, but not set. Whip mixture at high speed 3 minutes or until lighter in color and thickened. Spread about 2 teaspoons ganache on flat sides of half the cookies. Sandwich each with a flat side of a second cookie, choosing cookies of the same size to put together. Refrigerate 15 minutes to set before serving. Cookies can be kept, covered, 1 week in the refrigerator. Serve at room temperature. Makes 28 cookie sandwiches. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9887, 'Baked Goods', 'Sensational Peppermint Pattie Brownies', '24 sm York Peppermint Patties -(1-1/2-inch) 1 1/2 c Butter or margarine -- melted 3 c Sugar 1 tb Vanilla extract 5 Eggs 2 c All-purpose flour 1 c Hershey\'s Cocoa 1 t Baking powder 1 t Salt Heat oven to 350 degrees Fahrenheit. (325 degrees Fahrenheit. for glass baking dish). Remove wrappers from peppermint patties. Grease 13x9x2-inch baking pan. In large bowl, stir together butter, sugar and vanilla. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 cups batter. Spread remaining batter in prepared pan. Arrange peppermint patties about 1/2 inch apart in single layer over batter. Spread reserved 2 cups batter over patties. Bake 50 to 55 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack; cut into squares. About 36 brownies. Hershey\'s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9888, 'Baked Goods', 'Sesame Anise Melts', '2 c Flour 1/4 ts Baking soda 3/4 c Butter; softened* 3/4 c Sugar 1 tb Anise seed; crushed 1/4 ts Salt 1 Egg 1 c Sesame seed; toasted DESCRIPTION: Melt-in-your mouth balls topped with crunch sesame seeds are a delicious, not too sweet, accompaniament to coffee or tea. Preheat oven to 400. Combine flour and baking soda, set aside. Beat together butter, sugar, anise seed and salt until light and fluffy. Beat in egg. Stir in flour in increments, blending after each addition. Divide dough into qurters and place all but one in refrigerator. With floured hands, roll rounded teaspoons of dough into 1-inch balls. Roll in sesame seed, pressing seeds in slightly, to coat all sides. Arrange balls 1 1/2 inches apart on greased baking sheets. Use the bottom of a glass to flatten balls to about 1/3\" thickness. Repeat with remaining dough. Bake 6-9 minutes or until browned around edges. Cool on racks. These cookies are fragile, so store carefully in airtight container at room temp 10 days, freeze three months. From \"THe Joy of Cooking,\" -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9889, 'Baked Goods', 'Sesame Biscotti', '2 c All-purpose flour 1 c Sugar 1 ts Baking soda 1/4 ts Salt 1 Sesame seeds; about 7 t., to 1 ts Vanilla extract 2 Eggs 1 Egg white Vegetable cooking spray Combine first 5 ingredients in a large bowl. Combine vanilla and next 2 ingredients; add to flour mixture, stirring until well-blended (dough will be dry). Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness. Bake at 350 degrees for 30 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes. Cut roll diagonally into 24 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees, and bake 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on INFORMATION: CALORIES 93 (18% from fat); PROTEIN 2.4g; FAT 1.9g (sat 0.3g, mono 0.7g, poly 0.7g); CARB 16.6g; FIBER 0.4g; CHOL 18mg; IRON 0.7mg; SODIUM 86mg; CALC 7mg . Reformatted by Olivia Liebermann. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9890, 'Baked Goods', 'Sesame Buns', '1 Basic yeast dough; see -recipe for 1 Egg white 1 tb Water 1 1/2 tb Sesame seeds Recipe by: Southern Living Divide dough into 8 equal pieces. Roll each into a ball, and place on greased baking sheets; press down lightly with fingertips to resemble a bun. Cover and let rise in a warm place (85 degrees), free from drafts, about 30 minutes or until doubled in bulk. Combine egg white and water, beating until frothy; brush over buns. Sprinkle buns with sesame seeds. Bake at 400 degrees for 15 to 20 minutes or -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9891, 'Baked Goods', 'Sesame Cookies', '3/4 c Toasted sesame seeds 2 1/4 c All-purpose flour, sifted 1 ts Baking powder 1/2 ts Baking soda 1 1/2 c Vegetable Shortening 1 c Sugar 2 Eggs 1 ts Vanilla extract 1 Egg yolk Mix the egg yolk with 1 teaspoon of water. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Prepare sesame seeds. Reserve 1/4 cup to garnish cookies, coarsely grind remaining seeds. Combine ground sesame seeds, sifted flour, baking powder and baking soda in a bowl. In a mixing bowl, cream shortening and sugar until fluffy. Add eggs one at a time and beat until smooth after each addition. Add vanilla and stir to combine. Add dry ingredients to creamed mixture a little at a time and mix until well combined. Dough will be moist and pull away from sides of the bowl. Dust a work surface with about 1/4 cup flour. Knead the dough to form a smooth ball. To shape each cookie, roll 1 tablespoon of dough into a ball. Press lightly with palm of your hand on cookie sheet. Place cookies 3 inches apart on cookie sheets; freeze for 20 minutes. Brush cookies with egg wash. Press reserved sesame seeds into dough. Bake for 15 - 20 minutes or until lightly browned. Remove and allow to cool. Store in airtight cookie tin for up to 2 weeks. Makes 50 cookies. From The Gazette, 91/02/13. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9892, 'Baked Goods', 'Sesame Cookies (Banh Me)', '3/4 c Toasted sesame seeds 2 1/4 c All purpose flour 1 ts Baking powder 1/2 ts Baking soda 1 1/2 c Vegtable shortening 1 c Sugar 2 Eggs 1 ts Vanilla Extra flour for dusting Egg yolk + 1 t water 1. Preheat oven to 350 degrees, line 2 cookie sheets with parchment 2. Grind 1/2 c toasted sesame seeds, save remaining for garnish 3. Combine ground seeds, sifted flour, baking powder and baking soda. 4. In a mixing bowl, cream shotening and sugar, until fluffy 5. Add eggs one at a time, beat after each egg until again fluffy 6. Add vanilla, then add dry ingredients, a little at a time, mix well 7. Dust a pastry board or work surface,with flour, knead the dough until it forms a smooth ball 8. Form cookies by rolling 1 T dough into a ball, flatten slightly, place cookies 2\" a part, place in freezer for 20 min 9. Brush cookies with egg wash then gently press in the reserved sesame seeds 10. Bake at 350 degrees, for 15-20 min until lightly brown 11. Remove from pan and cool. Enjoy Dgeign. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9893, 'Baked Goods', 'Sesame Orange Scones', '1/2 c Sesame seeds 3 tb Grated orange rind 3 c Unsifted all-purpose flour 3 tb Light-brown sugar 1 tb Baking powder 3/4 ts Salt 3/4 c Vegetable shortening 1 c Orange juice 3 tb Granulated sugar 1. Heat oven to 425\'F. Grease baking sheet. Set aside 1 T sesame seeds and 1 T orange rind. In large bowl, combine flour, remaining sesame seeds and orange rind, the brown sugar, baking powder, and salt. With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. 2. Reserve 1 T orange juice. Add remaining orange juice to dry ingredients and mix lightly with fork until mixture clings together and fon-ns a soft dough. 3. Turn dough out onto lightly floured surface and knead gently 5 or 6 times. Divide dough in half, With lightly floured rolling pin, roll one half of dough into a 7-inch round. Cut into 4 wedges. Repeat with remaining half of dough. 4. Place scones, 1 inch apart, on greased baking sheet. Pierce tops with tines of fork. In small saucepan, heat reserved orange juice and the granulated sugar to boiling; stir in reserved orange rind and brush over tops of scones. Sprinkle with reserved sesame seeds. 5. Bake scones 15 to 18 minutes or until golden brown. Brush again with orange glaze. Serve warm Submitted By SJOFNM@AOL.COM On 9 JUL 1995 135557 ~0400
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9894, 'Baked Goods', 'Sesame Peanut Butter Cookies', '1/2 c Butter or margarine; soften 3/4 c Brown sugar; packed 1/4 c Honey 1/2 c Peanut butter =(creamy or crunchy 1 Egg 1 ts Ginger 3/4 ts Baking powder 1/4 ts Baking soda 1/2 c Sesame seed; toasted; ground 1 1/2 c Flour Sesame seeds; plain Toast sesame seeds at 300~, stirring occasionally until browned. Then blend at high speed for 3-5 seconds. Preheat oven to 375~. Cream butter, sugar, honey, peanut butter and egg. In another bowl, combine ginger, baking powder, baking soda, flour and ground sesame seeds. Add flour mix to butter mix; blend well. Shape into walnut-sized balls. Roll in untoasted sesame seeds (dough will be moist, but workable). Place on lightly greased cookie sheets. Press down with a fork. Bake for 12-15 minutes. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9895, 'Baked Goods', 'Sesame Tahini Oat Cookies', '1 c AM Sesame Seeds 1 c AM Oat Flakes (rolled oats) 1 1/4 c AM Whole Wheat Pastry Flour 1 t Non-alum baking powder 1 t Cinnamon 1/2 c Chopped nuts (optional) 1/2 c Raisins 1/2 c Milk or water 1/2 c Honey 1/2 c AM Sesame Tahini Mix dry and liquid ingredients in separate bowls; then combine and mix thoroughly. Drop spoonfuls onto a lightly oiled baking sheet. Bake at 375 F. for 10-12 minutes. Source: Arrowhead Mills \"COOKIES\" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9896, 'Baked Goods', 'Sesame Turnovers (From Crete) -- Kritika Patouthia', '1/2 c Olive oil 4 tb Water or soda water 4 tb Orange juice 1 ea Lemon, juiced 6 tb Sugar 4 c Flour 1/2 ts Baking soda 1 ts Salt ----------------------------------FILLING---------------------------------- 1 c Ground walnuts 1 c Ground almonds 1 c Sesame seeds 1 c Liquid sweetener -----------------------------------TO DIP----------------------------------- Orange flower water Confectioners\' sugar Mix olive oil, water, orange juice, lemon juice, and sugar. Sift flour, baking soda and salt together. Add olive oil mixture and work to a smooth dough. Cover and leave for one hour on floured board. Roll out dough about 1/4 inch thick. Cut into 3 inch squares. Mix ingredients for filling and place one heaped teaspoon in centre of each square. Moisten edges, cover the filling by folding the four corners and press firmly together in the centre. Bake in a moderate oven for about 25 minutes. While warm sprinkle with orange flower water and dip in confectioners\' sugar.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9897, 'Baked Goods', 'Sesame Wafers', '1/2 c Butter or margarine 1 c C&H Golden Brown Sugar 1 t Vanilla 1 Egg -- unbeaten 1/2 c Sesame seeds, toasted 1 c Sifted all-purpose flour 1/4 ts Baking powder 1/4 ts Salt Cream together butter, sugar, and vanilla. Beat in egg, then stir in sesame seeds. Sift together dry ingredients; add to mixture and mix well. Drop in small, ball-like mounds about 3 inches apart in well-greased baking sheet. Bake at 375 degrees for 8 to 10 minutes (dough will spread, puff up while baking, then sink). Cool a minute before removing from sheet. Makes about 4 dozen thin, crisp cookies. TO TOAST SESAME SEEDS: Spread seeds in shallow pan and set in 375 degree oven until browned (8 to 10 minutes). Stir often. Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (9898, 'Baked Goods', 'Seven Grain Bread- Pan-1', '-Don Fifield xkgr41a 2 1/4 c Whole wheat flour 1/4 c 7-grain cereal 1 tb Dry milk 1 t Salt 1 tb Butter 1 tb Molasses 1 c Water 1 t Dry yeast Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11665, 'Barbeque', 'Hotted Honey Rub', '----------------------------FOR POULTRY AND PORK---------------------------- 1/4 c Prepared horseradish 1 t Hungarian hot paprika 2 t Soy sauce 2 t Honey Combine all ingredients in a bowl. Mash until smooth. Makes about 1/3 cup.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11666, 'Barbeque', 'Hummus Marinade', '--------------------------FOR POULTRY, LAMB, FISH-------------------------- 4 Large garlic cloves 4 T White sesame seeds 6 T Olive oil 1 c Canned chick-peas Juice of 1 large lemon 1 T Fresh parsley; chopped 1/4 t Salt 1 t Dark sesame oil In the container of a food processor or blender, place the garlic cloves, sesame seeds, and 2 Tbsp. olive oil. Process until smooth. Add the chick-peas, lemon juice, parsley, and salt. Process once more. Slowly add the remaining 4 Tbsp. olive oil and the sesame oil. Makes about 2 cups.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11667, 'Barbeque', 'Hunkar Begendi (Grilled Eggplant with Cheese)', '2 lg Eggplants 1/2 Lemon 1 c Water 1/4 c Butter 1 T Flour 1 c Milk 1/4 c Shredded mozzarella cheese Nutmeg Salt Smoke whole eggplants in covered barbecue, or bake at 350\'F. 20-30 minutes, until tender. Add lemon half to water in shallow dish. Place eggplants in water, turn to coat thoroughly, and let stand until cool. Peel eggplants and remove seeds. Cut flesh into 1/4\" cubes. Melt butter in skillet. Add flour and cook and stir until light brown. Stir in milk. Add cheeses, eggplant, dash nutmeg and season to taste with salt. Cook over very low heat 5 minutes. Each serving contains about: 99 calories; 144 milligrams sodium; 24 milligrams cholesterol; 8 grams fat; 4 grams carbohydrates; 3 grams protein; 0.26 gram fiber.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11668, 'Barbeque', 'Indo- Carib Grilled Chicken', '3 wooden skewers 2 chicken breast halves without skin 1/2 cup brown sugar -- separated 4 tablespoons dark rum * 1 whole lime -- juiced 1 tablespoon fresh ginger -- minced 1 large garlic clove -- minced hot chile sauce* 2 tablespoons peanut butter 1 tablespoon soy sauce 1 tablespoon cilantro -- chopped jasmati rice * I used Captain Morgan\'s, otherwise add cloves and cinnamon to taste. Brother Bru-Bru\'s hot sauce is perfect with this recipe. Soak skewers in water for at least one hour. Cube chicken in 1 1/2 inch cubes; this is best done when the chicken is partly frozen. Beat all remaining ingredients, except cilantro and rice, together. Marinade chicken in marinade for at least one hour. Drain marinade from chicken; place the marinade in saucepan and boil/simmer for 5-10 minutes, stirring, to thicken the sauce and kill the bacteria. If you\'re going to use the marinade, don\'t omit cooking it, salmonella is nasty! Skewer the chicken and cook till done,brushing with any marinade remaining in bowl. Turn appropriately. Serve chicken over rice with boiled marinade and chopped cilantro.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11669, 'Barbeque', 'Italian Burgers', '1 1/4 pounds lean ground beef 1 package frozen chopped spinach -- thawed and drained 2 cloves garlic -- finely chopped 3 tablespoons 3/4 cup extra virgin olive oil 1/2 cup minced parsley 1/2 cup jarred marinated roasted peppers -- drained and diced 1/2 cup thinly sliced scallions 1/4 cup fresh lemon juice 2 tablespoons capers -- drained 2 tablespoons minced fresh oregano -- or 2 teaspoons dried oregano 1/4 teaspoon salt 6 8-oz tuna steaks -- about 3/4 inch thick 1/8 teaspoon freshly ground pepper 1. In medium saucepan, combine 1/2 cup olive oil with parsley, red peppers, sca llions, 2 tbsp. lemon juice, capers, oregano, and salt. Simmer over low heat 5 minutes, stirring occasionally, to blend flavors. Remove from heat and set asi de. 2. Place tuna in a single layer in a glass baking dish. Drizzle remaining 1/4 c up olive oil and 2 tbsp. lemon juice over fish. Season with pepper. Turn to coa t both sides. Cover with plastic wrap and marinate at room temperature 30 minut es. 3. Prepare a hot fire. Place fish on an oiled grill set 4 to 6 inches from coal s. Reheat sauce by placing saucepan on side of grill. Grill tuna, turning once, until opaque throughout but still moist, about 8 to 10 minutes. Transfer to a serving plate and spoon sauce over each steak.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11671, 'Barbeque', 'Italian Sausage with Grilled Onions, Peppers, Pineapple and Jalapeno', '4 large Italian sausage links -- sliced in half -- lengthwise 1 large green bell pepper -- cut into 1 1/2 \" -- wide strips 1 large red bell pepper -- cut into 1 1/2 \" -- wide strips 1 large vidalia onion -- cut in center and -- then in 1\" slices 2 jalapenos -- quartered 1 cup fresh pineapple -- cut in large chunks 1/4 cup fresh pineapple juice 1 tablespoon fresh picked rosemary salt freshly ground pepper Prepare a wood or charcoal grill and allow it to burn down to embers. Toss vegetables and pineapple in olive oil and season to taste with salt and pepper. Grill with sausage for 5 minutes or until vegetables are tender and sausage is brown and heated through. Place in a small mixing bowl and add pineapple juice and rosemary. Toss and season to taste with salt and pepper. Serve over mashed potatoes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11672, 'Barbeque', 'Jack Daniel\'s Grilled Chuck Roast', '1/3 c JACK DANIEL\'S WHISKEY 1/2 c BROWN SUGAR 1/3 c SOY SAUCE 1/3 c WATER 1 tb WORCESTERSHIRE SAUCE 1 ts LEMON JUICE 1/8 ts GARLIC POWDER 1 CHUCK ROAST (2-3 lb) Combine whiskey, brown sugar, soy sauce, water, Worcestershire sauce, lemon juice and garlic powder; mix well. Place roast into a plastic bag; add marinade and seal. Place in a dish; refrigerate overnight, turning occasionally. Grill over medium coals (with Jack Daniel\'s Barrel Chips, soaked in water--if you can find them), about 20 to 25 minutes per side for medium. Baste occasionally with marinade. To serve, cut into thin slices. Serves 4 to 6.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11673, 'Barbeque', 'Jack Daniel\'s Grilled Chuck Roast From Bob Ho', '1/3 c Jack Daniel\'s Whiskey 1/2 c Brown Sugar 1/3 c Soy Sauce 1/3 c Water 1 tb Worcestershire Sauce 1 ts Lemon Juice 1/8 ts Garlic Powder 2 1/2 lb Chuck Roast 1. Combine whiskey, brown sugar, soy sauce, water, Worcestershire sauce, lemon juice and garlic powder, mix well. 2. Place roast into a plastic bag; add marinade and seal. 3. Place in a dish; refrigerate overnight, turning occasionally. 4. Grill over medium coals (with Jack Daniel\'s Barrel Chips, soaked in water--if you can find them), about 20 to 25 minutes per side for medium. 5. Baste occasionally with marinade. 6. To serve, cut into thin slices. Serves 4 to 6. Shared by ELLIE COLLIN, Prodigy ID# CMKD93F. -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11674, 'Barbeque', 'Jack\'s Barbeque Pinquitos', '3 cups dry pinquito beans (or pinto beans) 2 cloves garlic -- minced 3 medium onions -- diced 1 pound bacon -- diced 2 green chile peppers -- diced salt -- to taste ground pepper -- to taste Cover beans with three times as much water as beans and soak.................. Cook beans for 4 hours, or until tender. When pinquitos are done, fry together the bacon, peppers, onions and garlic. Add this mix to beans and season with the salt and the pepper. Cook 10 minutes more and serve.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11675, 'Barbeque', 'Jack\'s Turkey Burger', '2 lb minced raw turkey thigh meat : no skin 3 TB minced parsley 2 TB dry bread crumbs 1 TB fresh chopped thyme 1 TB Dry Rub #1 1 TB minced onions Prepare a wood or charcoal fire and let it burn down to embers. In a large mixing bowl combine turkey meat with first 6 ingredients. Mix thoroughly and chill in refrigerator for at least 2 hours. When ready to grill, form into large patties and grill for 5 minuets on each side or until done. Make sure turkey mixture is cold before grilling. Serve with your choice of condiments. Recipe By :GRILLIN\' AND CHILLIN\' SHOW #GR3602 Date: Wed, 30 Oct 1996 11:05:53 -0500 -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11676, 'Barbeque', 'Jalapeno Grilled Chicken', '1 ea Chicken, broiler/fryer, -- quartered 1 tb Oil, cooking 1/4 c Onion, chopped 1 ea Garlic, clove, minced 1 c Catsup 2 tb Vinegar 1 tb Sugar, brown 1 tb Peppers, Jalapeno, minced 1/2 ts Salt 1/2 ts Mustard, dry Heat the oil up in a saucepan over medium heat. Add onion and garlic, then cook, stirring occasionally, for about 5 minutes or until the onion is tender. Add catsup, vinegar, brown sugar, jalapeno peppers, salt, and mustard. Cook, stirring occasionally, until mixture is blended. Place the chicken, skin side up, on a prepared grill about 8 inches from the heat. Grill, turning every 8 to 10 minutes, for about 40 minutes. Brush chicken with sauce, grill, turning and basting with sauce every 5 minutes, about 20 minutes more or until chicken is fork tender. Source: \"Chicken Cookery\" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11677, 'Barbeque', 'Jamaican Hamburgers', '2 tb Butter 1 sm Onion, chopped 1/4 ts Cayenne pepper 1/4 ts Allspice 1/2 lb Lean ground beef 1/2 ts Salt 1/2 ts Black pepper 1/2 ts Curry powder 1/2 ts Dried thyme 1/4 c Bread crumbs 1 Beaten egg Mix all ingredients together and form into 2 large patties. Grill or broil 5-7 minutes per side. Source: Alison Meyer (very loosely based on a meat pattie recipe from Sugar Reef Caribbean Cooking by Devra Dedeaux.) * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11678, 'Barbeque', 'Jeff\'s Barbecue Sauce', '1/4 c Bacon drippings or margarine 1 c Ketchup 1/2 c Molasses 2 tb Worcestershire Sauce 1/4 c Wine vinegar 2 c Water 2 tb Chili Powder 1 ts Dry mustard 1/2 ts Salt 1/2 ts Cayenne Pepper or Red Pepper 1/2 ts Garlic Powder In a saucepan, combine Bacon Drippings, Ketchup, Molasses, Worcestershire Sauce and Vinegar. Begin cooking over low heat. Slowly stir in the water. Add the remaining ingredients, mixing well. Raise the temperature to medium high and bring the sauce to a boil. Reduce heat and simmer for 30 minutes. Let sauce cool and stand at room temp. for an hour or more. When ready to serve, reheat. Serve warm over barbecued meats. Sauce will keep refrigerated for several weeks. Enjoy! Jeff Duke
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11679, 'Barbeque', 'Jeff\'s Favorite Barbecue Brisket', '6 lb Beef brisket Smoker for cooking 10 lb Charcoal 1/4 lb Mesquite wood Basting sauce Barbecue sauce This is a perfect way to spend a day, and makes a meal fit for a king! It really takes a smoker to make this successfully, but creative folks can use whatever\'s handy. Select a good quality beef brisket. Trim off excess fat and store in refrigerator until ready to barbecue. If you wish, marinade the meat for additional flavor or tenderness. A good marinade can consist of water, Worcestershire Sauce, Soy Sauce, pepper, lime or lemon juice - whatever you like! (No Salt, though) Start 8 lbs. of the charcoal and allow coals to develop gray ash over all before beginning to cook. Reserve the remaining 2 lbs. for adding when needed later. Add wood that has been soaking in water for an hour or so. Cook the meat on a grate approx. 8 inches over the coals, adding charcoal and wood to fire as needed. It isn\'t necessary to keep a heavy smoke at all times, just 1/2 of the cooking time. Use a meat thermometer to determine doneness of meat to your preference. If the smoker has an indicator for temperature, a low heat is fine. Coals and wood tend to burn at lower temperatures when enclosed in a smoker. While cooking, it is essential to baste often with the basting sauce. Usually every 10 minutes or even less will ensure a juicy and delicious brisket. If basting with another sauce, remember that anything containing sugar or tomato will burn, leaving a scorched flavor. That\'s especially true with meats cooked over long periods of time. Serve with the warmed barbecue sauce and breads, beans, salad or potatoes. Enjoy! Jeff Duke
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11680, 'Barbeque', 'Jim\'s Teriyaki Marinade and Bbq Sauce', '1 c Soy Sauce 1 c Water 2 tb Vinegar 2 tb Brown Sugar 1 ts Dry Mustard 1/2 ts Powdered Ginger 1/2 ts Garlic Powder 1 ts Hot Pepper Sauce, opt\'l 2 tb Corn Starch Whisk together all the ingredients except the corn starch. Marinade the meat long enough to flavor and tenderize- 1 hr for young chicken breasts or fish, overnight for round steak and up to 5 days for some game cuts. BBQ and baste with the marinade. Make a slurry of the starch and a little water and whisk into the marinade. Bring to a boil, stirring as the sauce thickens. Serve with the BBQ\'d meat. Real garlic and ginger only improves this dish. The amount of pepper sauce can be varied from mild to fiery. You can substitute wine, sherry, orange or pineapple juice for some or all of the water to vary the flavor. Pineapple juice has an enzyme that provides additional tenderizing power to the vinegar and mustard.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11681, 'Barbeque', 'Joey\'s Grilled Hamburger Supreme', '1 lb Ground Round 1/2 ts Salt 1/2 ts White pepper 1/2 ts Garlic powder 3 tb Cajun Power Garlic Sauce 1 tb Worcestershire Sauce 1/2 ts Black Pepper 4 tb Italian Bread Crumbs 1 ts Old Bay Seasoning 1 cn Mushrooms 4 tb BUTTER 1/2 ts Onion Powder Saute mushrooms in 1/2 stick of butter. Mix ground beef with spices thoroughly. Fashion into thin patties (1/4\"); 5 inches in diameter as they will shrink and get \"thicker\" after grilling. Grill until desired doneness. Garnish with mushrooms, tomatoes, SHARP cheddar cheese and lettuce. Serve on an Onion roll. Purple onion slices are optional for those who enjoy that sweet onion. Hamburgers tend to get a little boring but this will change your mind about the traditional burger. NOTE: This is not a \"HOT\" burger, so stay with the spices. It is a little extra trouble with all the ingredients but it is relished by my family. Hope yours enjoy it too. Joey Aguzin in New Awlins. DSVN60B -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11682, 'Barbeque', 'John F. Glasser\'s Barbecue Sauce', '1/4 c Ketchup 1 c Tomato juice 1/4 c Vinegar 1/2 c Water 2 ts Worcestershire sauce 1/4 ts Chili powder 1/4 ts Garlic salt 1 ts Paprika 1/8 ts Ground cayenne pepper 1 ts Dry mustard 1 ts Salt 2 ts Brown sugar 1/2 c Chopped onion Combine all ingredients and simmer 15 minutes. Sufficient for 3 lbs. of ribs. Sauce was the creation of my late father-in-law. Enjoy! - Jeff Duke
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11683, 'Barbeque', 'Juicy Florida Barbecue Sauce', '24 oz Bottle Ketchup 1 lb Dark Brown Sugar 1/2 tb Prepared Mustard 1 tb Black Pepper 1/2 c Onion Juice 3/4 c Fl. Orange Juice 3/4 c Pineapple Juice 3/4 c Mango Juice 4 tb Corn Starch Combine all ingreadients in a 1 gallon non-metal container. Mix well. Pour into a Dutch oven or Kettle. Cook over low heat until mixture begins to thicken. If to thin add more cornstarch. When cool pour into squeeze bottles with large hole in tip. Makes 1 1/2 Quarts
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11684, 'Barbeque', 'Kansas City Barbeque Sauce', '1 ts Salt 3 c Canned beef broth 1/4 c White vinegar 1/2 c Worchestershire sauce 1 c Tomato paste 1/2 c Brown sugar 1/2 c Honey 1 tb Chili powder 3 tb Paprika 1 tb Sage 1 1/2 ts Cayenne pepper 1 ts Tumeric 3 cl Garlic, crushed Blend all together in a large saucepan and simmer for 1 1/2 hours.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11685, 'Barbeque', 'Kasha Burgers', '1 cup buckwheat groats -- (kashe) 2 small onions -- chopped 1/2 pound mushrooms -- chopped 1 tablespoon parsley -- chopped 3 egg whites 1/2 teaspoon salt 1/4 teaspoon pepper Cook kashe and cook. Saute onions and mushrooms. Mix all together, Shape into burgers and brown in Pammed skillet or griddle.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11686, 'Barbeque', 'Korean Barbecue - Bulgogi', '2 lb Lean Beef Tenderloin 1/2 c Light Soy Sauce 1/4 c Dark Soy Sauce 1/2 c Water 3 tb Finely Chopped Green Onion 3 ts Crushed Garlic 2 ts Finely Minced Fresh Ginger 1/2 ts Black Pepper 1 tb Sugar 2 tb White Sesame Seeds, Toasted - And Ground 1 tb Sesame Oil Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef ribs respectively, exemplify an age-old tradition of cooking on a curved iron hotplate - a tradition that is matched in northern China and neighboring Mongolia as introduced by the Manchurians. Today this has been streamlined for table service, with specially built cone-shaped hotplates fitted over tabletop burners, to provide an enjoyable and intimate eating experience. Meats of all kinds, including mutton, pork and poultry, offal and seafood, are cooked in this way, being first marinated in a spicy mixture encompassing the characteristic seasonings: soy sauce, sesame oil, garlic, ginger, pepper or chili, toasted sesame seeds and green onions. The meat is marinated well in advance so that the flavor is intense. Cooking time is minimal - just enough to cook through and seal the surface. Serve Bulgogi with white rice and yangnyum kanjang sauce, together with a selection of accompaniments such as kim chee (chili pickled cabbage) and jeot khal (spiced whitefish). ~------------------------------------------------------ ~----------------- Cut the beef across the grain into very thin slices, then cut into narrow strips. In a glass or stainless steel dish mix all remaining ingredients together. Add the beef and stir thoroughly. Cover and let marinate for at least 3 hours. Preheat a tabletop broiler (griller), protecting the tabletop with an asbestos mat or other suitable heat shield. Each diner, or the host/hostess, places a portion of meat on the broiler (griller) and cooks it quickly on both sides. The meat is dipped into the sauce before eating. Use wooden chopsticks or small forks/fondue forks.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11687, 'Barbeque', 'Korean Marinade**', '3 tb Sugar 2 tb Sesame oil 6 tb Soy sauce 1 Green onion, chopped 1 Clove garlic, minced 1 ds Pepper 2 tb Toasted sesame seeds* 1 tb Flour Mix all ingredients together. Marinade for at least 1/2 hour or overnight at maximum. Baste meat with marinade while cooking. This is enough marinade for approximately 2 lbs. meat. It can be used on beef, ribs, chicken etc. My preference is on beef short ribs or a good porterhouse steak. * = can usually be found in the ethnic section of any supermarket or in a Chinese market etc. Posted by: Debbie Carlson (D.CARLSON) - GEnie Reformatted for MM:dianeE 6/29/93
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11688, 'Barbeque', 'Korean Sesame and Ginger Marinade', '----------------------------FOR BEEF, LAMB, PORK---------------------------- 4 Large garlic cloves; crushed 2 t Fresh grated ginger root 2 T Sugar 2 T Peanut oil 2 Scallions; chopped 1/2 t Crushed,dried hot red pepper 2 T Toasted white sesame seeds 6 T Soy sauce Combine all ingredients in a bowl. Makes about 1-1/2 cups.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11689, 'Barbeque', 'Korean-Style Marinated Skirt Steak/Grilled Scallions/Tortillas', '1 tablespoon sugar 3 tablespoons soy sauce 1 tablespoon sake 4 large cloves garlic -- finely chopped 3 scallions -- white part only, -- minced 2 teaspoons finely chopped ginger 2 teaspoons toasted sesame oil 1 pound skirt steak -- trimmed and cut -- into 4 portions 1 tablespoon vegetable oil Salt and freshly ground pepper Preheat grill. Combine sugar, soy sauce, sake, garlic, scallions, ginger and sesame oil in a mediumsize flat dish. Add the steak and coat well with the marinade. Let marinate at room temperature for 30 minutes, turning once. Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium rare. Remove from grill, cover and let rest for 5 minutes. Slice thinly against the grain. Recipes by Bobby Flay HOT OFF THE GRILL 8/5/98 SHOW #HG1A15 All recipes Copyrighted by Bobby Flay 1998. Copyright, 1998, FOOD NETWORK, G.P., All Rights Reserved Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11690, 'Barbeque', 'Kowloon Duckling *Hgsk65a*', 'DAVID DAY (HGSK65A) 1 Duckling, 4 to 5 lbs. 6 Green onions, cut up 6 Parsley sprigs 1 Garlic clove, minced 1/2 c Soy sauce 2 tb Honey 2 tb Lemon juice 1 Recipe Plum Sauce ---------------------------------PLUM SAUCE--------------------------------- 1 cn Plums, 17 oz. 1/4 c Syrup from plums 1/4 ts Orange peel, grated 3 tb Orange juice 2 tb Sugar 1/2 ts Worcestershire sauce 1/4 ts Cinnamon, ground Stuff cavity of duckling with onion, parsley, and garlic. Skewer neck and body cavities closed; tie securely with cord. In saucepan, heat soy sauce, honey, and lemon juice. Sprinkle dampened hickory chips over slow coals. Arrange coals away from duckling. Place duckling on foil baking pan; place atop grill. Close hood and roast for 2 1/4 to 2 1/2 hours, adding dampened hickory chips every 30 minutes and basting frequently with soy sauce mixture. Remove grease as needed. Serve with Plum Sauce. ******************Plum Sauce******************** Drain one 17-oz can purple plums, reserving 1/4 cup syrup. Force plums through sieve. In saucepan, combine sieved plums, plum syrup, orange peel, orange juice, sugar, worcestershire sauce and cinnamon. Heat to boiling; simmer 10 minutes. Makes 1 1/4 cup.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11691, 'Barbeque', 'Kraft Barbecue Oven Tender Chicken', '1 Broiler-fryer chicken, cut -up (3 to 3 1/2 pounds) 1 cn KRAFT Original Barbecue -Sauce (18 oz) Prep time: 5 minutes. Cooking time: 1 hour. Heat oven to 350\'F. Place Chicken in 13x9\" baking dish. Pour barbecue sauce over chicken. Bake, uncovered, 1 hour or until chicken is cooked through. Makes 3-4 servings.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11692, 'Barbeque', 'Kukn Barbeque Sauce', '12 oz Chili sauce 2 c Brown sugar Lemon juice; half 1 tb Worcestershire sauce 1 ts Dry mustard 1 ds Tobasco Combine ingredients in sauce pan. Bring to boil, and reduce to simmer for at least 1/2 hour. Tastes great on chicken, pork, or sausages.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11693, 'Barbeque', 'Ky Colonels Secret Pork Bbq Sauce', '2 1/2 c Water 1/4 c Vinegar 1 tb Sugar 3 ts Pepper 2 tb Butter 3 ts Salt 1/4 Chopped onion 1 Clove garlic, minced 1 ts Red pepper 2 ts Chili powder 1 ts Red pepper sauce 1 ts Dry mustard powder 3 tb Worcestershire sauce Combine all ingredients in a saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Cool overnight, warm before using. Start basting meat with this at the beginning of the cooking process. Baste and turn until pork registers 170 degrees on a meat thermometer (takes about 20 minutes for country ribs.)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11694, 'Barbeque', 'L.J\'s Juicy Bbq Salmon.', '4 lb Salmon 1 Lime 2 Onions, sliced 1/2 c Butter Salt Pepper Throughly clean and wash the salmon. Place salmon on heavy-duty aluminum foil. Stuff salmon with the sliced onions, butter, salt and pepper. Also smear butter on the outside of the salmon plus squeeze the lime juice over as well. DO NOT REMOVE THE SKIN OF THE SALMON. Sprinkle with more salt and pepper. Wrap the salmon tightly in the foil so as to make as \"air-tight\" as possible...usually two layers of foil. Place on the hot Bbq for 25 - 30 minutes then turn over and bake the otherside for 15 minutes. Remove from Bbq and serve with \"new\" mint potatoes and fresh peas. This is absolutely delicious!
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11695, 'Barbeque', 'Lamb Marinade and Barbecue', '-ELAINE RADIS 8 lb Lamb leg; boned and -butterflied 1 1/4 c Olive oil 1/4 c Worchestershire Sauce 2 Garlic clove; diced 3/4 c Soy sauce; light 2 tb Dry mustard 1/4 c Red wine vinegar 1 1/2 tb Parsley, chopped 1/3 c Lemon juice Mix ingredients together. Marinate butterflied lamb roast overnight, basting as needed. Cook over hot grill, baste as needed. Best served medium to rare. Makes enough marinade for about 6-8lbs of lamb. This is Lois\' recipe and is our annual July 4th BBQ; right after the CLYDE BEATTY CIRCUS/still under a tent!!!!
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11696, 'Barbeque', 'Lamb& Grilled Onion Taco w/Fresh Mint &Tomato Salsa (Gc)', '16 ounces lamb or grilled lamb scraps --porterhouse trims from previous recipe red chile marinade --recipe follows 1 cup grated monterey jack cheese 1 cup grated white cheddar cheese 1 large red onion -- sliced thin --and grilled 4 tablespoons fresh mint chiffonade 8 yellow corn tortillas salt and freshly ground pepper olive oil Prepare a wood or charcoal grill and let it burn down to embers. Marinate lamb in red chile marinade for 1 hour. Grill the lamb for 3 minutes on each side. Cut into 24 slices. For each serving lay four slices of lamb over 1/2 of the tortilla, sprinkle with 1/4 cup of cheese. Top with grilled onions and mint. Season to taste with salt and pepper. Fold over the tortilla and brush with olive oil. Grill for 3 minutes on each side or until crispy and the cheese has melted. Serve with Tomato Salsa (recipe follows). Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11697, 'Barbeque', 'Lemon and Garlic Broiled Or Grilled Chicken Breasts', '4 chicken breasts, -- on the bone 1 Tablespoon finely chopped fresh rosemary 2 tablespoons olive oil or vegetable oil 2 lemons, -- juiced 4 large garlic cloves, -- chopped Freshly ground black pepper Salt Place the chicken breasts, skin side up, in a dish or plastic bag. Season with salt and pepper. Mix together the oil, lemon juice, garlic, and rosemary. Pour the juice mixture over the chicken, and cover or seal bag. Marinate, refrigerated, as long as possible, up to 2 days. When ready to serve, place the chicken, skin side turned to the heat, under the broiler or on a preheated grill 6 inches from the heat, and cook 15 minutes. Turn; and continue to cook until done, about 15 minutes. The juices should run clear when chicken is pierced with a fork. May be made ahead and reheated, but is best hot off the grill.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11698, 'Barbeque', 'Lemon Basting Sauce', '-------------------------POULTRY, PORK, LAMB, FISH------------------------- 1/4 c Lemon juice 1/2 c Olive oil 1 Small garlic clove; minced 1 pn Dried oregano; crushed 1/2 t Finely grated lemon peel Salt & freshly ground pepper -to taste Combine all ingredients in a bowl. Makes about 3/4 cup
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11699, 'Barbeque', 'Lemon Grilled Chicken', '1/2 cup lemon juice 1 tablespoon sugar 1/4 cup olive oil 1 bay leaf 1/2 teaspoon salt 1/2 teaspoon basil -- dried 1/2 teaspoon poultry seasoning 1/4 teaspoon black pepper -- coarsely ground 3 pounds chicken -- cut in quarters In a small saucepan, combine lemon juice, suga,r olive oil, bay leaf, salt, basil, poultry seasoning and pepper. Place over low heat and cook, stirring, 2 to 3 minutes. Cool to room temperature. Place chicken, skin-side down, in a single layer in a 13 by 9 inch baking dish. Pour lemon-juice mixture over chicken. Let stand at room temperature 2 to 3 hours. Prepare chicken, skin-side down, on grill 4 to 6 inches above heat. Grill 7 minutes or until browned. Brush with marinade. Turn skin-side up. Grill about 7 minutes. Turn and brush with marinade. Continue grilling white meat about 10 minutes longer, dark meat 15 to 20 minutes longer, turning and basting with marinade frequently . Makes 4 servings.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11700, 'Barbeque', 'Lemon Herb Barbecued Shrimp Hbwk07a', '1 1/2 c Catsup 1/2 c White vinegar 1/4 Lge lemon - seeded and Finely minced, incldg rind 1 tb Gravy Mstr or Ktchn Bouquet 1 ts Sugar 1 ts Ground coriander 1/2 ts Ground cumin seed 1/4 ts Ground ginger 1/8 ts Paprika Cayenne pepper to taste 2 lb Lge shrimp (20 -25 count) - Shelled and deveined Bamboo skewers - soaked in Water for 30 minutes Combine all ingredients excep shrimp in a small saucepan; simmer 15 minutes, stirring frequently; thread shrimp, interlapping, on skewers; grill 4 to 6 inches from hot glowing coals, 3 to 5 minutes, turning and brushing frequently with lemon mixture; DO NOT OVERCOOK! Makes 6 to 8 servings. Posted by Chuck Ozburn. MM:MK VMXV03A.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11701, 'Barbeque', 'Lima Beans with Grilled Stuffed Vine Leaves', '----------------------------STUFFED GRAPE LEAVES---------------------------- 32 lg Bottled grape leaves 2/3 c Cooked, chopped spinach 2/3 c Red bell peppers, roasted & -- diced 2/3 c Zucchini, grilled & diced 2/3 c Yellow squash. grilled & -- diced 3 tb Cilantro, chopped 2 tb Lime juice Salt Hungarian paprika Olive oil spray ---------------------------------LIMA BEANS--------------------------------- 1 1/2 c Lima beans, soaked 8 c Water 1 ea Bay leaf 2 tb Extra-virgin olive oil 1/2 tb Mustard seeds 2 ea Jalapeno peppers, seeded & -- slivered 1 ea Red bell pepper, chopped 1 c Tomato, chopped Salt & pepper 3 tb Parsley, chopped 3 tb Mint, chopped soak grape leaves in cool water for 10 minutes. Rinse, dry on paper towels & cut away tough stems. Combine vegetables & cilantro in a bowl. Add half of the lime juice & season with salt & paprika. Place 1 tb of mixture on each leaf, 3/4\" from stem end. Fold stem end over the filling & roll into a firm packet. Soak 4 or 5 long wooden skewers in water for 10 minutes. Thread stuffed leaves onto skewers, about 1\" apart. If not using for a day, refrigerate. Drain beans, combine them with water, bay leaf, 1 tb oil & bring to a boil. Reduce heat & simmer until almost tender, 1 1/2 hours. Remove any skins that may float to the top & drain. 15 minutes before serving, heat a grill or broiler. Spray grape leaves with olive oil & grill 5 minutes a side. Heat remaining oil in a skillet. Add mustard seeds & cover till they pop. Add jalapeno & bell pepper & stir-fry for 2 minutes. Add tomato, fry for 2 minutes. Stir in beans, salt, pepper & herbs. Spoon beans onto a warmed platter & top with grape leaves. Sprinkle with remaining lime juice. Yamuna Devi, \"Yamuna\'s Table\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11994, 'Basics', 'Lamb Stock - Master Chefs', 'Bones and trimmings from -- 2 racks of Lamb 1/2 c Water, plus more as -- needed 1 c Tomato, fresh or canned 1 md Onion, chopped 2 lg Carrots, chopped 2 ea Celery, stalks, trimmed -- and chopped 5 ea Garlic, cloves, chopped 1 ea Thyme, fresh, sprig OR 1/2 ts Thyme, dried 2 ea Bay leaves 6 ea Peppercorns, black Preheat the oven to 400 F. In a roasting pan, roast bones and trimmings until well browned, about 45 minutes, stirring occasionally. Transfer bones and trimmings to a stockpot, and degrease the roasting pan. Place over medium-high heat and stir in 1/2 cups of water, scraping up any browned bits. Pour these deglazed juices into the stockpot. Add remaining ingredients and water to cover. Bring to simmer over medium heat, reduce heat to low, cover partially, and simmer 3 to 4 hours, skimming frequently. Strain stock into bowl through a colander lined with double layer of dampened cheesecloth. Gently press solids to extract all of the liquid, discard the solids. Cool. Remove fat from surface. Stock can be stored for up to a week in a refrigerator. Source: New York\'s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11995, 'Basics', 'Nantua Sauce - Great Chefs', '1 tb Oil, olive 15 sm Crayfish 1 Garlic, bulb, cut in half 1 c Mirepoix ** 1 ts Peppercorns, crushed 1 Bay leaf 4 tb Mushrooms, button, chopped 1/2 c Cognac 1 c Tomatoes, chopped 2 tb Parsley, chopped 1 tb Tarragon, chopped 1/2 c Puree, tomato 4 c Stock, fish 1/2 c Cream Pepper, cayenne (to taste) Salt (to taste) Pepper (to taste) ** Mirepoix is a mixture of diced onions, carrots, celery and leeks. Heat the olive oil in a saute pan over medium heat. When the oil is very hot, add the live crayfish and saute for 1 minute. Add the garlic bulb (halved), mirepoix, peppercorns, bay leaf and button mushrooms. Cook for another minute. Add the cognac and flame the pan. Pour the contents into a saucepan and mash them up with a spoon. To the sauce pan with the crayfish, add the chopped tomato, parsley, tarragon and tomato puree. Deglaze the saute pan with 4 cups of fish stock (enough so that it will cover ingredients in the saucepan) and pour the contents of the deglazed pan into the saucepan with the crayfish and vegetables. Roughly mash the contents of the saucepan again. Cook (boiling) for 20 minutes. Strain the contents of the saucepan with the crayfish through a chinois into another saute pan. Reduce the liquid by two thirds. Add the cream, salt, pepper, and cayenne pepper. Reduce another 5 - 10 minutes to one-half. Strain and reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa\'s, Vintage Court Hotel, : San Francisco, CA
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11996, 'Basics', 'Pastry Cream - Great Chefs', '1 c Sugar 2 lg Eggs 2 ea Egg yolks 1/4 c Flour 1 1/2 c Milk, scalded 1/4 c Hazelnut paste (optional -- if difficult to find) 1 c Cream, heavy 1/4 c Sugar Beat the sugar and eggs in a bowl until thick and lemon-yellow. Add flour and beat until smooth. Pour this mixture into scalded milk and beat smooth while heating just to the boiling point. Pour into bowl placed over ice water (to cool mixture) and add hazelnut paste. Beat heavy cream with sugar until thick and fold into the cooled mixture. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11997, 'Basics', 'Puff Pastry - Master Chefs', '-- julienne strips 1 c Champagne OR 1 c Wine, white, dry 1 c Cream, whipping 1 tb Vinegar, wine, white 1 ts Seeds, caraway 1/2 ts Salt Pepper, black 4 c Flour, all purpose 1 1/2 ts Salt 1 c Water, cold 1 lb Butter, unsalted, chilled, -- cut into pieces This recipe produces a \"double batch\" for most recipes in the database. Cut all of the ingredients in half if you\'re only doing one recipe. Set aside about 1/2 cup of flour on a work surface. Place the remaining flour with the salt in a mixing bowl or mixer. Add 1/4 c (1/2 stick) of the butter and cut the mixture together until crumbly. Add just enough cold water so mixture can be gathered together in a ball. Cut a cross into the top of the ball, and place it in a covered bowl and chill for about 30 minutes. Place the remaining butter on the work surface with the reserved flour. Toss the butter to coat. Use the heel of your hand to work the flour into the butter then place the butter-flour mixture on a sheet of waxed paper, cover with a second sheet and press the mixture into a flat square. Refrigerate just until the butter-flour mixture is approximately the same consistency as refrigerated dough. Roll the dough into a cloverleaf shape, with 4 \"leaves\" extending diagonally from the center. Place the butter flour mixture in the center, then fold each \"leaf\" over, forming a neat, square package with the leaves slightly overlapping. Roll the dough on a lightly floured surface into a large rectangle with the short end toward you. Fold into thirds as you would a letter. Rotate the dough 1/4 turn so that the open side is at the right (this is called a single turn). Repeat rolling the dough into a large rectangle, folding into thirds and rotating 1/4 turn. Wrap dough and chill 1 hour or longer. Give the dough 2 more sets of 2 single turns, always beginning and ending with the open side at the right. Refrigerate 1 hour or longer between each set of 2 turns. After final set of turns (6 single turns in all), wrap and refrigerate dough again for at least 1 hour. Source: New York\'s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11998, 'Basics', 'Red Wine Sauce - Great Chefs', '1/2 c Oil, olive 1 lb Bones, salmon 1 lb Butter 2 c Mirepoix 4 ea Bay leaves 1/2 ts Oregano 1/2 ts Thyme 1/2 ts Peppercorns, white 4 tb Puree, shallot ** 1/4 c Cognac 2 c Wine, red 1 c Stock, fish ** ** See recipes for Shallot Puree, and Fish Stock. In a saute pan, heat the olive oil. Add the salmon bones to the pan and saute for about 1 minute. Add butter (about 2 tablespoons), 1 cup mirepoix, 2 bay leaves, 1/4 teaspoon of thyme, 1/4 teaspoon of peppercorns, and 2 tablespoons of the shallot puree. Add cognac and flame. Deglaze with 1 cup of red wine and cook over high heat for 5 to 10 minutes. Meanwhile, in a second saute pan, melt 2 tablespoons of butter. Add 2 tablespoons shallot puree, 1 cup mirepoix, 2 bay leaves, 1/4 teaspoon peppercorns, 1/4 teaspoon oregano, 1/4 teaspoon thyme, and 3 cups of red wine. Reduce over medium heat to dry. Add 1 cup fish stock to saute pan with salmon bones. Cook about 5 minutes. Deglaze reduction (shallot-red wine) in the second saute pan with about 3 cups of strained liquid from the first saute pan (salmon bones and fish stock). Reduce ingredients in second saucepan by two-thirds (not dry). Add remainder of the butter, whisk, and add salt and pepper to taste. Strain and reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa\'s, Vintage Court Hotel, : San Francisco, CA
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INSERT INTO `RECIPES_PRO_NEW` VALUES (11999, 'Basics', 'Roast Beef Puree - Master Chefs', '4 md Beets, with greens, stems -- trimmed, (save greens) 1/2 ts Oregano, dried 1/2 ts Thyme, dried 1/4 ts Fennel seed 1/4 ts Coriander, ground 1/4 ts Rosemary, dried 4 Bay leaves 10 Peppercorns 2 tb Oil, olive, extra-virgin 2 tb Butter, unsalted, cut -- into pieces Salt Preheat the oven to 450 F. Mix the oregano, thyme, fennel seed, coriander, rosemary, bay leaves and peppercorns together. Place the beets in a roasting pan, and sprinkle with the the mixture of dried spices and herbs and drizzle with olive oil to coat. Bake, uncovered, until tender when pierced with a fork (about 1 hour.) When cool enough to handle, slip off the skins. Quarter the beets and transfer them to a processor. Process the beets until coarsely chopped. Transfer them again to a small saucepan and stir over medium heat until heated through. Add the butter and stir until glossy. Season to taste with salt, and serve immediately. Source: New York\'s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12000, 'Basics', 'Salmon Mousse - Great Chefs', '1 c Salmon, filet (@ 8 oz per -- stuffed fish) 1 lg Egg white 3/4 c Cream, heavy 1 ts Pernod 1 ts Cognac 1 tb Caviar Puree salmon filet in a food processor. Put the salmon into a stainless bowl over ice to chill and firm it up. Add the egg white and whip the mixture up with spatula. While whipping, add heavy cream to a smooth consistency. Adjust salt and pepper, then add 1 teaspoon Pernod, 1 teaspoon cognac, and 1 tablespoon caviar. Mix well and put in piping tube. Reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa\'s, Vintage Court Hotel, : San Francisco, CA
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12001, 'Basics', 'Veal Glaze - Master Chefs', '1/2 c Stock, veal ** OR ---------------------------------VEAL STOCK--------------------------------- 2 tb Oil, vegetable 6 lb Bones, veal, meaty, OR -- combination of veal -- and beef bones 2 md Onions, trimmed, quartered -- don\'t peel 2 lg Carrots, peeled, trimmed -- coarsely chopped 2 ea Celery, stalks, trimmed, -- coarsely chopped 1 ea Leek, trimmed, halved -- lengthwise, coarsely -- chopped, (all) 4 ea Garlic, cloves, unpeeled 1 bn Parsley, stems 2 c Water, plus more as needed 2 md Tomatoes, fresh or canned, -- cored, coarsely chopped 1/2 ts Thyme, dried, or 3 ea Thyme, sprigs 2 ea Bay leaf 2 ea Cloves 3/4 ts Salt, coarse 8 ea Peppercorns -- -- ** If you have previously prepared Veal Stock - the simplest thing to do is to take a 1/2 cup of the veal stock and boil it until it reduces to about 2 tablespoons and takes on the consistency of thick syrup. If you don\'t have Veal Stock handy, then you follow this recipe to make the stock first. Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes. Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible. Place the roasting pan over medium-high heat (use 2 burners if neces-) (sary), and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary. Add peppercorns for the last 15 minutes of the simmering. Strain the \"soup\" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids. Pour the stock into containers for storage and label and date them. The stock will \"keep\" for up to 3 days in a refrigerator, and up to 6 months in a freezer. This stock is now used to make the Glaze as noted in the beginning of these directions. Source: New York\'s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12002, 'Basics', 'Veal Stock - Master Chefs', '2 tb Oil, vegetable 6 lb Bones, veal, meaty, OR -- combination of veal -- and beef bones 2 md Onions, trimmed, quartered -- don\'t peel 2 lg Carrots, peeled, trimmed -- coarsely chopped 2 ea Celery, stalks, trimmed, -- coarsely chopped 1 ea Leek, trimmed, halved -- lengthwise, coarsely -- chopped, (white and -- green parts) 4 ea Garlic, cloves, unpeeled 1 bn Parsley, stems 2 c Water, plus more as needed 2 md Tomatoes, fresh or canned, -- cored, coarsely chopped 1/2 ts Thyme, dried, or 3 ea Thyme, sprigs 2 ea Bay leaf 2 ea Cloves 3/4 ts Salt, coarse 8 ea Peppercorns -- -- Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes. Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible. Place the roasting pan over medium-high heat (use 2 burners if neces-) (sary), and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary. Add peppercorns for the last 15 minutes of the simmering. Strain the \"soup\" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids. Pour the stock into containers for storage and label and date them. The stock will \"keep\" for up to 3 days in a refrigerator, and up to 6 months in a freezer. Source: New York\'s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12003, 'Basics', 'White Chocolate Mousse - Great Chefs', '1 c Sugar 1/2 c Water 8 lg Egg whites 6 lg Egg yolks 1 tb Rum, white 1 lb Chocolate, white, melted Creme fraiche Raspberry puree In a saucepan, heat the sugar and water until the mixture forms a soft ball. Put the egg whites in the bowl of a mixer, and beat them until medium stiff (beating first on medium, then on high). Add the sugar and water (soft ball stage) from the saucepan to the egg whites and continue to beat briefly until a stiff meringue is formed. Place the egg yolks in a metal bowl and beat them over heat with a whisk. Add rum to the egg yolks - still beating over heat. Fold the egg yolks into the egg whites. Fold the melted chocolate into the egg mixture. Refrigerate for 3 to 4 hours. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa\'s, Vintage Court Hotel, : San Francisco, CA
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12004, 'Basics', 'Cajun Spice - Ornish', '4 tb Paprika 2 tb Onion powder or flakes 2 tb Garlic powder or flakes 1 tb Gumbo file 1 tb Ground cumin (or whole seeds -toasted and ground) 1 tb Ground coriander ( or whole -seeds toasted and ground) 1/2 tb Dried thyme 1/2 tb Ground fenugreek (or whole -seeds toasted and ground) 1/2 tb Ground fennel (or whole -seeds toasted and ground) 1/2 tb Salt 3/4 ts Cayenne 3/4 ts Black pepper In the large bowl of a food processor, combine all the ingredients and pulse for 30 seconds or until finely ground. Store in an airtight container in a cool place. Use within 3 months. *Note* This has a much more exuberant flavor than the premixed spices from the grocery. It is best when the ingredients are fresh. Serving size: 1 tablespoon 21 calories 0.6 gram fat 0 mg. cholesterol 296 mg. sodium From \"Eat More, Weigh Less,\" by Dean Ornish, MD Typed for you by Hilde Mott Via: RFIX_S 09-28-1994
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12005, 'Lamb', 'Jarrets D\'Agneau a La Grecque', '4 Lamb, shanks 3 Garlic, cloves, slivered Salt (to taste) Pepper (to taste) 2 md Onions, sliced 3/4 c Oil, olive, extra virgin 1/2 ts Oregano, dried 1 pn Cinnamon (opt) 3/4 c Wine, white, dry 2 c Stock, chicken ** 1 lb Tomatoes, italian, plum, -- seeded, coarsely chopped -- OR 2 c Tomatoes, italian, plum, -- canned, with liquid, -- coarsely crushed 1 c Orzo (rice shaped pasta) 1/2 c Cheese, kefalotiri, freshly -- grated OR 1/2 c Cheese, Parmesan, grated ** See other recipe for Chicken Stock. Preheat oven to 400 F. Using a sharp paring knife, remove as much of the fat, sinew and translucent membrane as possible from the lamb shanks. Insert garlic slivers into shanks, either by finding natural divisions in the meat or by cutting small incisions. Salt and pepper generously. Arrange lamb shanks in roasting pan, strew on onion slices, and drizzle olive oil over all. Roast in the oven for 25 minutes. Remove the pan from the oven and sprinkle the lamb with oregano, and cinnamon then spoon tomatoes onto the lamb, mounding up the tomatoes on each shank. Pour the white wine around the meat and return the pan to the oven. Roast for an additional 45 minutes. Remove lamb shanks from the pan and set aside. Add chicken stock to the pan, stirring. Stir in the orzo. Arrange the shanks on top of the orzo and baste them with some of the stock. Return the pan to the oven. Cook until pasta is just tender and nearly all of the liquid has been absorbed (about 15 minutes). Remove from the oven, cover pan tightly with aluminum foil, and let stand about 5 minutes. Serve hot with grated cheese. Source: New York\'s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andree Abramoff, Andree\'s Mediterranean Restaurant, New York
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12006, 'Lamb', 'Le Carre D\'Agneau Roti a La Fleur De Thym', '2 Lamb, (racks - about 2 -- pounds each), Frenched, -- (reserve blade bones and -- trimmings for Stock) 2 tb Thyme, fresh, chopped OR 1 1/2 ts Thyme, dried 1 tb Oil, vegetable 1 md Onion, coarsely chopped 1 ea Carrot, coarsely chopped 1 ea Celery, stalk, coarsely -- chopped 2 ts Rosemary, fresh, chopped -- OR 1/2 ts Rosemary, dried 1 c Wine, white, dry 2 c Stock, lamb ** OR 2 c Stock, veal ** Watercress, sprigs -- (garnish) -- -- -- ** See recipes for Lamb Stock and Veal Stock. Preheat the oven to 450 F. Trim the lamb, leaving about 1/4 inch of fat, and score the fat in a crisscross pattern. Wrap any exposed bone ends with aluminum foil. Season both sides with salt and pepper and rub in half of the thyme. Heat the vegetable oil in a large heavy oven-proof skillet over medium-high heat. Add lamb, fat side down. Saute, shaking pan occasionally to avoid the meat from sticking, until lightly golden (about 2 minutes.) Turn the lamb and lightly brown the other side. Turn again, fat side down. Place the skillet in the oven and lower heat to 400 F. Roast for 10 minutes. Remove the racks and set aside. Pour off any excess fat. Add the onion, carrot, celery and remaining thyme and rosemary to the skillet and return racks to the pan fat side up. Roast 12 to 15 minutes longer for medium rare, then transfer racks to a work surface and place the skillet over medium-high heat. Add white wine to the skillet and reduce slightly, scraping up any browned bits in the pan. Add the stock and cook until very lightly thickened (about 15 minutes.) Carve lamb into individual chops and arrange on heated serving plates. Strain stock mixture; degrease and season to taste with salt and pepper. Pour the sauce over the lamb and garnish with watercress sprigs. Serve immediately. Source: New York\'s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12007, 'Lamb', 'Noisettes D\'Agneau', '2 ea Lamb, racks 1 md Onion, chopped 1 md Carrot, chopped 2 tb Parsley 2 md Garlic, cloves, chopped 2 ea Rosemary, sprigs OR 1/2 ts Rosemary, dry 1/4 c Wine, white 1/2 c Oil, olive Pepper ---------------------------------LAMB STOCK--------------------------------- Bones, lamb 3 tb Oil, olive 1 md Carrot, chopped 2 md Shallots, minced 1 ea Celery, stalk, chopped 1 tb Parsley, minced 4 md Tomatoes, peeled, seeded -- chopped 1/2 c Wine, white 1/2 c Stock, veal ----------------------------------ASSEMBLY---------------------------------- 12 ea Lamb, medallions, cut -- from marinated meat Marinade -------------------------------SAUTEED GARLIC------------------------------- 20 ea Garlic, cloves Water, boiling, salted 2 tb Butter Lamb: ===== Bone lamb, reserving bones. Put the meat into a bowl with the remaining ingredients and marinate for several hours. Stock: ====== Brown the lamb bones in the oil and add the rest of the ingredients. Bring to a boil and reduce the heat to simmer for 30 minutes. Assembly: ========= Strain the marinade into a skillet and reduce slightly. Add the medallions and cook to medium rare, about 10 minutes. Strain the stock from above into the pan and cook until thick. Strain and serve over the medallions with sauteed garlic. Sauteed Garlic: =============== Split the cloves and remove the germ which runs down the center. Blanch in salted water for 3 minutes and drain. Brown in butter and serve over lamb medallions. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12008, 'Lamb', 'Rack Of Lamb with Herb Sauce', '----------------------------------MARINADE---------------------------------- 4 ea Carrots 2 ea Celery, stalks 3 md Onions 2 bn Thyme 10 ea Bay leaves 1 bn Rosemary 1 bn Parsley 4 ea Garlic, cloves, unpeeled 1 tb Pepper, black, whole 2 c Oil, salad ------------------------------------LAMB------------------------------------ 2 ea Racks of Lamb 2 ea Bones, lamb 8 lg Mushrooms, (six chopped -- whole for sauce, and 2 -- tops only, julienned) 2 bn Mint, fresh 1 1/2 c Wine, red 2 qt Demi-glace, lamb OR 2 qt Demi-glace, veal Bouquet garni ** 4 oz Ham, cooked, julienned 1 lg Pickle, dill, julienned 4 oz Butter 2 md Carrots 1 c Snow peas 1 tb Sugar Salt (to taste) Pepper (to taste) Watercress (garnish) ** Bouquet garni is a mixture of thyme, rosemary, parsley, and bay leaf, tied up together in a cheesecloth bag that can be put into or removed from soups and such. Marinade: ========= Dice the carrots, celery, and onion. Coarsely chop the thyme, bay leaves, rosemary, parsley, and garlic. Add salad oil and mix all of the ingredients together in a large bowl. Rub the mixture over the rack of lamb and marinate for 48 hours, turning occasionally. Lamb: ===== Remove the lamb from the marinade and drain. Strain the vegetables in the marinade and reserve. In a large roasting pan, brown the lamb bones at 500 F for 15 minutes. Add drained mirepoix (the strained vegetables) from the marinade and brown another five minutes. Strain the contents of the roasting pan to eliminate fat and then transfer the bones and vegetables to a stock pot. Add 6 chopped mushrooms and mint, then deglaze the roasting pan with red wine and add the liquids to the stockpot. Add the demi-glace and bouquet garni and cook for two hours, skimming carefully and adjusting seasoning. Strain this sauce through chinois into a pan. Heat the sauce. Add julienned ham, pickle, and 2 mushroom tops to sauce and adjust seasoning. Salt and pepper racks of lamb and sprinkle with thyme. Put racks of lamb in a roasting pan and roast for 15-18 minutes. Remove rack from roasting pan and let racks rest for five minutes before carving. Blanch carrots and snow peas, then saute in butter and reserve. (Season snow peas with salt, sugar, and black pepper.) Cut racks in half, four ribs per person. Warm sauce and ladle around racks. Garnish with sauteed carrots, snow peas, and watercress. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournou\'s Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12009, 'Lamb', 'Satay Ii', '1 lb Boneless, skinless, chicken -breast or 1 lb Butterflied large shrimp, -or 1 lb Beef or lamb strips or 1 lb Fish fillets strips. -Marinade: 3 Cloves garlic, finely -minced 2 ts Coriander seeds, toasted& -ground 2 ts Cumin seeds, toasted& -ground 2 tb Brown sugar 2 tb Fish sauce (in Asian -groceries) 6 tb Tamarind water -(made by soaking a 2 X 2 -inch sq of tamarind -in about 1/2 cup of water -for 30 minutes, -and then using the -strained liquid) 2 tb Peanut oil Holding your knife parallel to the chicken breast, cut off wide thin slices. Cut these slices approximately 2 X 3/4 inch strips and thread them on the skewers, leaving a handle of about 4 inches. (The skewered meat should be as flat and thin as possible) Mix the marinade ingredients together. Arrange the skewers in a shallow dish, handles overlapping, and pour the marinade over the meat. Allow to stand 30 to 60 minutes, turning from time to time. (Start your coals now). To grill the chicken, simply cook about 1 minute on each side-do not overcook- and serve with peanut sauce.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12010, 'Lamb', 'Abgushte Miveh(Dried Fruit Soups)', '-JUDI M. PHELPS 1 lb Lean lamb or beef stew meat 1 lb Lamb or beef soup bones 7 c -- water 1 Limu omani (dried lime) -optional Freshly ground black pepper 2 tb Ghee or butter 1 lg Onion -- finely chopped 2 ts Turmeric 1 c Prunes -- pitted 1/2 c Dried apricot halves 1/2 c Dried peaches -- chopped 1/3 To 1/2 cup brown sugar 1 To 2 T. lemon or lime juice Cut meat into small cubes and place in a soup pot with bones, water, and dried lime if available. Bring slowly to the boil, skimming when necessary. Add salt and pepper, cover and simmer gently for 1 1/2 hours or until meat is almost tender. Remove bones and dried lime if used. In a frying pan, heat ghee or butter and fry onion until transparent, stir in turmeric, and cook until lightly browned. Add to soup with dried fruits (these may be washed if necessary, but do not require soaking). Cover and simmer for 30 minutes. Add sugar and lemon or lime juice to taste so that soup has a pleasant sweet-sour flavor. Serve hot. Source: The Complete Middle East Cookbook by Tess Mallos. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12011, 'Lamb', 'Afghani Lamb with Spinach', '22316809&url=http%3A%2F%2Fwww.recipeland.com%2Frecipe%2F59%2F&ad_type=text_image&cc=210&u_h=768&u_w=1280&u_ah=742&u_aw=1280&u_cd=32&u_tz=-360&u_his=71&u_java=true\" />| Ingredients | | | 2 1/2 | pounds | lamb, stewing meat preferably leg | | | 1/3 | cup | olive oil | | | 3/4 | pound | onions, diced large | | | 4 | teaspoons | garlic, chopped | | | 2 | teaspoons | turmeric | | | 1/4 | teaspoon | nutmeg | | | 1/4 | teaspoon | cardamom, ground | | | 1 | teaspoon | red pepper, crushed, or to taste | | | 1/2 | teaspoon | cinnamon | | | 32 | ounce | tomatoes, canned drained and chopped | | | 1 | cup | veal stock, or beef stock | | | 1/3 | pound | spinach, washed and drained, fresh | | | 1/2 | cup | yogurt | | | 1 | tablespoon | lemon peel, grated | | | 1 | | salt, to taste | | | 1/4 | cup | pine nuts | | | | | |
Directions:
| Toast the pine nuts at 350 degrees F for about 3 minutes.
Sear lamb in the olive oil in a cast-iron skillet or Dutch oven. Add the onions; saute them for 2 minutes; then add the garlic and saut');
INSERT INTO `RECIPES_PRO_NEW` VALUES (12012, 'Lamb', 'Alicha', '1 c Onions; sliced 2 tb Corn oil 2 lb Meat with bone; beef, lamb -or goat, cut in 3 inch -pieces 2 cl Garlic; sliced 1 ts Salt; to taste 1 ea Fresh hot green chili; -sliced 1/4 ts Gingerroot; crushed, fresh 1/4 ts Mustard seeds; crushed 1/4 ts Caraway; crushed 1/4 ts Tumeric; ground 1 1/2 c Water Alicha is a curry-like meal. In dry pan over medium heat, stir fry onions for 2 mins. Add the oil and stir fry 1 minute longer. Add the meat and brown 5 mins, stirring frequently. Add all of the spices and seasonings at one time and stir well. Add the water and bring to a boil. Cover the pan and cook over moderate heat for about 45 mins, or until the meat is tender. Should the curry dry out too quickly, add another 1/2c water. At the end of the 45 mins, there should be very little sauce. Serve warm or at room temperature.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12013, 'Lamb', 'Ambila Chicken', '***FOR SEASONING PASTE*** 2 fresh jalape?o chilies 15 fresh hot red cherry peppers -- or eight -- 4-inch-long fresh -- red chilies 2 large stal fresh lemongrass -- or 4 short 1 piece fresh gingerroot -- peeled (1\") 3/4 pound small shallots -- halved 6 garlic cloves 3 candlenuts -- or 5 macadamia nuts 1/2 teaspoon dried shrimp paste 1 teaspoon turmeric 1 pound chinese long beans -- or green beans 1/3 cup corn oil -- or safflower oil 3 pounds chicken -- cut into 16 serving pieces (3 to 4) 1 1/2 cups water 3 tablespoons fresh lemon juice 1 1/2 tablespoons soy sauce 1 1/2 teaspoons sugar 1 teaspoon salt -- or to taste steamed rice -- accompaniment Make seasoning paste: Wearing rubber gloves, seed and devein jalape?os and about half of cherry pepper s or red chilies for a moderately hot dish. Trim root ends and tough tops of l emongrass, discarding dry outer leaves, and slice thin. Cut gingerroot into 4 pieces. To a food processor with motor running add jalape?os, cherry peppers or red chil ies, lemongrass, gingerroot, and remaining seasoning paste ingredients, 1 at a time through feed tube, and puree to a paste. Trim beans and cut into 2-inch pieces. Heat a 6-quart heavy kettle over modera tely low heat until hot. Add oil and heat until hot but not smoking. Cook sea soning paste, stirring frequently, until dry and very fragrant, about 25 minute s. Add chicken and cook over moderate heat, stirring, 10 minutes. Add water a nd simmer chicken, covered, stirring occasionally, 25 minutes, or until almost cooked through. Skim any fat from surface. Stir in beans and simmer, covered, until beans are almost tender, 5 to 10 minut es. Stir in lemon juice, soy sauce, sugar, and salt and simmer, covered, 5 min utes, or until beans are tender. (Braised Chicken with Chilies and Chinese Long Beans) Notes: The intoxicating seasoning paste in this Eurasian stew may be used to fl avor chicken, beef, lamb, or seafood. Serve braised chicken with rice. Makes 4 to 6 servings. MC formatted by Barb at Possum Kingdom using MC Buster & SNT Converted by MC_Buster.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12014, 'Lamb', 'American-Style Strata', '12 sl Sourdough bread -- or 6 sl Whole-grain bread -- halved 1 3/4 cups Mozzarella or Monterey Jack -- shred 1 1/2 cups Cooked beef, lamb or pork cut bite-size 1 cup Carrot or zucchini -- shred 4 Eggs 2 cups Milk 1/2 teaspoon Salt 1/2 teaspoon Dry mustard 1/4 teaspoon Ground black pepper 1 teaspoon Worcestershire 1 teaspoon Dried thyme leaves -- crumble 1 teaspoon Dried basil leaves -- crumble In a 10x6x2 baking dish, layer bread slices to cover bottom of dish. Sprinkle cheese, meat and veggies over bread. In a bowl, stir togeteher the eggs, milk and seasonings till well mixed. Pour carefully over ingredients in baking dish. Cover. Let stand 1 hour at room temperature or in fridge for longer periods. Uncover. Bake 325~ for 50 to 60 minutes or until center is nearly set. Let stand 10 minutes. Cut into squares.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12015, 'Lamb', 'Andy Beals\' Chili', '5 c Beans, canned (drained) 6 c Tomatoes, stewed 2 lb Beef, cut into bite-sized -pieces and browned -(don\'t use ground beef) 2 Garlic cloves, chopped 3 md Jalapeno peppers, cut up 2 Green bell peppers, diced 2 md Onions, diced (or less) Beer, flavorful (1 bottle) 2 tb Cumin 2 ts Paprika 1 ts Cayenne pepper Saute the meat and onions. You may do it in the same pan that you are going to put the chili in. The meat should be brown on the outside, but you don\'t have to cook it much at this time. Drain the fat from the beef. Put everything in a big pot over low heat (a slow cooker is handy) and stir together. Wait half an hour to an hour and check the flavor of the soupy base. Adjust as you see fit. Perhaps add more beer, hot peppers, or spices. Repeat as necessary. Wait as long as you can, stirring occasionally. You may eat it when the beans and beef are soft. Serve with bread, fresh-baked biscuits or cornbread. This is best if it has cooked at least overnight. Generally it\'s ready for consumption after about three hours. If you can\'t turn your stove down to a very low heat, you\'re bound to burn the bottom of the chili a little, but as long as you don\'t scrape it off, it will taste okay. Slow-cookers are great in this regard! At the three hour mark, the chili is somewhat soupy. If you want it to thicken up, turn up the heat a bit and let it boil off the excess water. While doing this, stir every few minutes or you may burn the bottom! NOTES: * Andy\'s own recipe for meat/bean chili -- This is the descendant of the chili that I\'ve been making since 1974. * I change the proportions of ingredients (double the beef, drop the beans, add LOTS more cumin) all the time; this recipe is just a general guideline. The amount of garlic given in the recipe is very conservative. Garbanzo beans (chick peas) are nice, but they take a lot longer to cook. Making it with lamb or Italian sausage instead of beef is also interesting. Cherry peppers instead of jalapeno peppers are very nice also. * Do not use wimpy American beer! I have found that Moosehead adds a good flavor, and I bet that Anchor Steam will too. : Difficulty: easy. : Time: 15 minutes preparation, 3 hours cooking. : Precision: no need to measure. : Andrew Scott Beals : Lawrence Livermore National Laboratory, Livermore Ca : bandy@lll-crg.arpa, {ihnp4,pyramid,seismo,topaz,ll-xn}!lll-crg!bandy : Copyright (C) 1986 USENET Community Trust
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12016, 'Lamb', 'Another Gyros', '2 lb Lean ground lamb 2 sl Homemade bread, toasted and -crumbled 1 ts Allspice, crushed 1 ts Coriander seed, crushed 1 Clove garlic, pressed 1 Onion, grated 1 ts Fresh savory, chopped Salt, to taste Freshly ground pepper, to -taste Bacon slices (optional) In large bowl, combined all ingredients. Mix well, kneading until mixture is stiff. Make fingers of meat (about 5-inches longer and not over 2-inches in diameter). Place fingers on skewer spacing about 1-inch apart. Cook over hot coals for 10 to 15 minutes, turning frequently until cooked through. You may wrap the \"fingers\" on the skewer with sliced bacon. If anyone tries this, let me know how it works out. NOTE: I have this frequently in Greece and here in the U.S., but as I have said, I view it as a \"deli\" item. Krinos Foods has a \"gyros kit\" that is sold in the frozen food section of some supermarkets. Recipe: C. Tenery Deriman on Prodigy -- ID: KJNX92A
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12017, 'Lamb', 'Apricot Mustard Glazed Leg Of Lamb', '1/4 c Apricot jam 2 tb Honey mustard 2 Garlic cloves; chopped 2 tb Soy sauce 2 tb Olive oil 1 ts Dried rosemary 3 lb Lamb leg; butterflied 1/2 c Red wine 1 c Beef stock; canned/homemade Salt Ground pepper; to taste The crisp coating keeps the lamb succulent and juicy. Bake 10 minutes longer for medium-done. If you use frozen lamb, defrost in the refrigerator overnight. 1. Combine jam, mustard, garlic, soy sauce, olive oil and rosemary. Reserve 2 tb of marinade for sauce. Brush remainder all over lamb. Season well with salt and pepper. 2. Marinate for 30 minutes. 3. Broil lamb for 3 minutes per side. Then bake lamb at 425F(220C) fat side up for 20 minutes or until just pink. Remove from oven and let rest on a serving dish for 10 minutes. Pour off any fat in pan. 4. Add red wine to pan and reduce to 1 tb. Add beef broth, reserved marinade and any extra lamb juices from the serving dish. Bring to boil and hoil for 2 minutes. 5. Slice lamb in thin slices against the grain. Serve with some sauce poured over. Serve with a Merlot wine from Ontario Canada, California USA, or St Emilion. A chianti is another fine match.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12018, 'Lamb', 'Apricot Pillows', '1/2 c Sugar 1 Stick butter, softened (4oz) 1 Egg 1/2 ts Almond extract 1 1/2 c Flour 1/2 ts Baking powder 1/8 ts Salt 1/4 c Firmly packed dried apricots 1 tb Honey From \"375 Great Cookies & Brownies,\" by Joanne Lamb Hayes and Bonnie Tandy Leblang (HarperCollins, 1993, $16.95). In medium bowl, beat sugar and butter with an electric mixer on medium speed until well blended. Beat in egg and almond extract until light and fluffy. Mix together flour, baking powder, salt and add, beat on low speed until dough is smooth, scraping down sides of bowl frequently with a rubber spatula. Wrap dough and refrigerate 2-3 hours, until firm. Meanwhile, finely chop dried apricots. In a small bowl stir together apricots and honey. Set apricot filling aside at room temperature until dough has chilled. Heat oven to 350\'F. Between pieces of waxed paper, roll out dough 1/8\" thick. Cut out cookies with 2\" round cutter. Reroll scraps to make additional cookies. Place half of cookies 2\" apart on lightly greased cookie sheets. Spoon about 1/2 teaspoon apricot filling into center of cookies. Moisten edges of cookies with water and top with remaining cookies to make a sandwich. Press edges together with fingertips to seal. Pierce center of each \"pillow\" with tines of fork. Bake 10-12 minutes, or until edges are golden brown. Let cookies cool 2 minutes on sheets, then remove to racks and cool completely. Store in a tightly covered container. Makes about 20 cookies.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12019, 'Lamb', 'Apricot-Roast Lamb Shoulder', '2 lb Lamb shoulder, boneless 8 oz Apricots; dried 3/4 c Chicken stock; hot Salt Pepper 1/2 t Thyme; dried 1/2 t Ginger; ground 2 ts Cornstarch Use fresh or frozen lamb shoulder. If using frozen, thaw in refrigerator overnight. Trim off any fat from lamb and pat dry Chop apricots finely (scissors work well) and combine with chicken stock. Set aside for 20 minutes. Sprinkle lamb with salt and pepper; rub all over with thyme and ginger. Reserving stock, drain apricots and spread inside shoulder. Fold two halves togethe to enclose apricots and wrap tightly in large piece of greased foil. Place in roasting pan and roast in 300F(150C) oven for 1 1/2 hours or until lamb is fork tender. Carefully remove from foil and place on board; keep warm. Pour juices from foil into roast pan with reserved stock. (Dont worry if there are lots of apricot bits in the pan.) Bring to boil. Meanwhile dissolve cornstarch in 2 tb cold water and add to pan. Cook, stirring, until thickened. Slice lamb, keeping apricots more or less in centre. Arrange on heated platter with sauce from roast pan poured over top.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12020, 'Lamb', 'Ardshane House Irish Stew', '4 lb Middle neck of lamb, cut in One inch chunks 4 lb Potatoes, peeled 10 sm Onions, sliced 2 oz Pearl barley 2 pt Beef stock Salt and pepper to taste \"That\'s the basic recipe. You can add a load of sliced carrots and leeks to make it go further and about 5-6 tsps. of Worchestershire sauce or regular brown sauce wot you Yanks pour over everything!! If you like, you could add a half a pint of Guinness to your stock. I make my stock from the potato peelings, carrot tops, leek ends, and any other stuff I find lurking in the refrigerator. If you chuck in a few moldy lamb bones and boil/simmer for several hours, you should get a damned good stock (strain the liquid or you\'ll get God knows what stuck in your teeth!!) You\'ll need to start with about 5 pints of liquid. Then bung everything into a ginormous pan, bring to the boil, and then simmer for about two hours...should taste bloody orgasmic! Salt and pepper to taste, depending on your level of drunkeness!!\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12021, 'Lamb', 'Ariel\'s Peppercorn Steak (Or Steak Au Poivre)', '1 x 8 to 12 oz New York Sirloin 1/4 c Olive Oil 1/4 c Teriyaki Sauce 2 tb Worcestershire Sauce Coarsely Crushed Peppercorns Red Wine Cream Cognac 1) Combine olive oil, teriyaki and worcestershire sauces to form a marinade for the meat. Or, you may use a marinade recipe of your choice. Marinade the steak at least a few hours, or overnight in the fridge turning the meat occasionally. 2) Crush enough peppercorns to cover the steak on both sides. Put the crushed peppercorns on a cutting board and press the steak onto the peppercorns to coat. Do the same for both sides of the steak. 3) Heat a heavy skillet (preferably cast iron with grill lines) and plop the steak into it. Depending on the meat and the marinade, you may have to add a bit of oil. 4) Cook both sides evenly until the meat is medium rare, or to your liking. 5) Put the meat on a heated plate. Keep the liquid in the skillet and add some wine to deglaze the skillet. (ie collect all the remains into a sauce). Cook (fairly high heat) until the sauce thickens, stirring occasionally. 6) For more sauce, or Steak au Poivre la Creme, add cream and cook a little longer. Usually you need to do this to thicken the sauce. 7) Add cognac, cook some more. Sauce should always be thick. Pour sauce over steak and optionally flambe in cognac (Steak au Poivre Flambe). Serve with Parisienne potatoes and carrots.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12022, 'Lamb', 'Arkayagan Abour(Meatball Soup)', '1/2 lb Lean venison or lamb, Ground twice 1/2 c Cooked rice, ground wheat Or bulghour 1/4 c Finely chopped onion 1/4 c Finely chopped parsley 2 cn Condensed chicken broth (10-1/2 ounces each) 2 cn Water 1/3 c Lemon juice 2 Eggs Salt, pepper Combine first four ingredients. Shape into 3/4-inch balls. Heat broth and water to the simmering point. Add meatballs; simmer 15 to 20 minutes. In a soup tureen, beat lemon juice and eggs until smooth. Gradually beat in hot broth. Add meatballs last. Season to taste with salt, pepper. Adaption from recipe by George Mardikian, Omar Khayyam\'s Restaurant Campbell\'s Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 23 NOV 95 232235 -0800
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12023, 'Lamb', 'Armenian Potato Salad with Red Onions and Green Pepper', '3 lb Red-skinned potatoes 1 md Red onion, thinly sliced and -separated into Rings 1 Green pepper, seeded and -finely chopped 3 tb Minced fresh parsley Juice of 1/2 lemon 1/3 c Olive oil salt, pepper and cayenne pepper to taste Boil potatoes in their jackets until barely tender. Cool enough to handle, cut into generous bite-size pieces while still warm. Place potatoes in a large salad bowl along with onion rings and green pepper; mix well. Add parsley and lemon juice; carefully toss again. Dribble oil over the vegetables and season to taste with salt, pepper and cayenne pepper; toss and set aside for several hours for salad ingredients to mellow. If refrigerated, bring to room temperature before serving. (Goes well with roasted lamb, chicken or simple fish recipes). Serves 8 to 12. From: CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc., Los Angeles. 1984. ISBN 0-87477-322-9 Posted by: Karin Brewer, Cooking Echo, 9/92
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12024, 'Lamb', 'Armenian Style Zucchini', '2 lb Zucchini, washed and trimmed 1 c Ground lamb shoulder* 1/2 c Raw rice 1 Small onion, chopped fine 1 tb Chopped parsley 1/2 c Stewed tomatoes Salt Black pepper *Note: May use lamb patties. Peel the zucchini and cut into 3 inch lengths. Scoop out the centers. Soak the vegetable in cold salted water about one half hour. mix the lamb with the rice, onion, parsley, tomatoes, salt and pepper. Drain the zucchini and fill the hollows with the lamb mixture. Arrange in a saucepan and add water to the depth of one inch. The water should not reach more than halfway up the sides of the zucchini. Cover the pan tightly and simmer over low heat until the rice is>>> tender, about one hour. Check from time to time to see that the water has not evaporated. Source: New york Times Cookbook.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12025, 'Lamb', 'Arnaki Se Fillo (Lamb In Fillo)', 'Karen Mintzias 6 Boneless lamb leg steaks * Freshly ground black pepper 2 tb Butter or oil 2 md Onions; sliced 1 Garlic clove 12 Fillo sheets 1/2 c Butter; melted Salt 3 md Tomatoes; peeled 1 ts Rigani or oregano 125 g Feta cheese; cut in 6 slices *Note: Lamb steaks should be about 2 cm (3/4 inch) thick. Serves: 6 Oven temperature: 200 C (400 F) Cooking time: 25-30 minutes Trim steaks of most of the fat and shape neatly - trimmings can be used in a ground lamb dish. Season with pepper. Heat butter or oil in a frying pan and brown steaks quickly on each side - do not cook through. Lift out onto a dish and leave until cool. Add onions to pan and fry gently until transparent, add garlic and remove from heat. Brush a sheet of fillo pastry with melted butter and place another sheet on top, brushing again with butter. Fold in half to make almost a square of fillo. Put aside and cover wtih a dry tea towel, then one dampened with warm water. Repeat with remaining fillo to give 6 prepared squares. Take one square and brush top with butter - leave remaining pastry covered. Place a lamb steak in the centre and season lightly with salt. Top with onion-garlic mixture and cover with 2 slices of tomato. Sprinkle with a little rigani, salt and pepper and place a slice of feta cheese on top. Bring up ends of fillo pastry and double-fold over top. Fold in ends as you would a package then tuck ends underneath. This is known as a the chemist\'s (druggist\'s) fold. Place on a buttered baking tray. Repeat with remaining ingredients. Brush tops and sides of packages lightly with melted butter and bake in a preheated hot oven for 15 minutes. Serve immediately if possible, though they will survive in the oven with heat turned off for about 10 minutes. Garnish with parsley sprigs and serve with boiled green beans or zucchini dressed with olive and lemon juice. Note: Medallions of lamb cut from a trimmed loin can be used instead of the steaks. You will require 12, and place 2 in each package. From: \"The Complete Middle East Cookbook\" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12026, 'Lamb', 'Arni Exohiko (\"Surprise\" Lamb, Country Style )', 'Karen Mintzias 2 tb Olive oil 8 Loin lamb chops 18 Sheets commercial phyllo 6 tb Butter; hot and melted 2 c Peas; cooked and drained 16 Potato balls; parboiled 16 Cherry tomatoes; peeled 1/2 lb Kasseri cheese; in 8 pieces Salt & freshly ground pepper 3/4 c Chopped fresh parsley 1 pn Dried oregano *Note: 3/4-inch slices leg of lamb may be used instead of lamb chops. In a heavy skillet, heat the oil or butter and fry the lamb over high heat, turning frequently. Lower the heat and simmer for 15 minutes, then remove from the heat. Meanwhile, unroll the filo sheets and cover with a damp towel. In a small pan over low heat, have the butter hot without letting it brown. Remove two sheets of filo, brush with hot butter over the first, then cover with the second sheet and brush it with butter. In the center of the buttered filo place 1 lamb chop, 2 tablspoons peas, 2 potato balls, 2 cherry tomatoes, and a slice of kasseri. Sprinkle with salt and pepper, a heaping tablespoon of parsley, and a pinch of oregano. Fold the filo around the lamb and vegetables like a sealed parcel. Place, seam side down, on a buttered baking pan (approximately 11 x 15 x 3 inches) and set aside while you repeat the procedure with the remaining ingredients to make 8 \"parcels\". Brush hot butter on the tops, then bake in a moderate oven (350 F) for 45 to 50 minutes or until golden in color. Remove from the oven and arrange on a warm platter or on individual dishes. Serve warm, with a fresh-cooked or raw vegetable salad. Note: The vegetables and herbs may be varied. Substitute green beans or lima beans for peas, use thyme or basil instead of oregano. Arni Exohiko is frequently prepared using buttered waxed paper, parchment paper or aluminum foil rather than with filo. From: \"The Food of Greece\" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12027, 'Lamb', 'Arni Fricasse (Lamb Fricasse)', 'Karen Mintzias 1 lg Onion; chopped 2 tb Butter 1 kg Lean boneless lamb, cubed 1 c Hot water 2 tb Chopped parsley 1 ts Chopped dill or fennel, opt. Salt and pepper Prepared vegetable *see note ----------------------------EGG AND LEMON SAUCE---------------------------- 1 1/2 c Stock 1 tb Cornflour 3 Eggs; separated 1 Lemon (juice only) Salt Freshly ground white pepper Serves: 4-6 Cooking time: 1 3/4 to 2 hours In a heavy-based saucepan or Dutch oven gently fry onion in butter until transparent. Increase heat and add cubed lamb. Cook, stirring constantly, until meat juices evaporate. Meat should not brown. Reduce heat and add hot water, herbs and salt and pepper to taste. Cover and simmer gently for 1 to 1 1/2 hours. Add prepared vegetable and continue to cook until lambe and vegetables are tender. Carefully drain liquid from pan into a measuring jug and make up to 1 1/2 cups with hot water or stock. Keep pan contents hot. Make Egg and Lemon Sauce: Bring stock to the boil. Mix cornflour to a paste with a little cold water and add to stock, stirring until thickened and bubbling. Let it boil for 1 minute. In a bowl, beat egg whites until stiff, add egg yolks and continue beating until light and fluffy. Add lemon juice gradually, beating constantly. Gradually pour in boiling, thickened stock, beating constantly. Return sauce to pan and cook, stirring constantly, over low heat for 1 to 2 minutes to cook the egg. Do not allow sauce to boil. Remove from heat and continue to stir for 1 minute. Season to taste. Pour Egg and Lemon Sauce over lamb and vegetable, cover and leave at the side of the stove for 5 minutes. Arrange lamb and vegetable on a serving dish and sprinkle with chopped herb. Serve immediately with crusty bread and a chilled white wine. *Note: Use any one of the following for the vegetable: 8-12 small globe artichoke hearts. Add to meat about 1 hour and cook for further 30-45 minutes. 500 g (1 lb) celery stalks cut into 8 cm (3 inch) lengths and blanched in boiling, salted water for 5 minutes. Drain, add to meat after 1 hour and cook for further 45 minutes. Pork can be used instead of lamb with this vegetable. 4 heads endive, washed well and trimmed of any coarse leaves. Slit heads in half lengthways and blanch in boiling salted water for 2 minutes. Drain, add to meat after 1 1/2 hours and cook for further 15 minutes. 4 small firm heads lettuce, washed well and quartered. Place in a colander and scald with boiling water. Add after 1 1/2 hours and cook for further 15 minutes. From: \"The Complete Middle East Cookbook\" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12028, 'Lamb', 'Arni Kapana (Lamb Stew)', '2 1/2 lb lamb -- cut in cubes 1 1/2 lemon 1/2 c butter 2 lb tomatoes -- chopped 2 ts salt 1/4 ts pepper 1 sm cinnamon stick -- : optional) 1 TB sugar -- optional Sprinkle lemon juice over meat and leave for 1 hour. Heat butter in a frying pan and brown meat. Transfer to large saucepan. Put tomatoes in frying pan. Add salt, peeper, cinnamon and sugar. Boil for 5 minutes and add to meat. Simmer covered for 2 hours. Serve with potatoes, rice, macaroni or spaghetti. Serves 4 to 5. Recipe By : The Roux Brothers, M Papermac 1992, ISBN 0-333-57670-5 -----
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12029, 'Lamb', 'Arni Kapana(Lamb Stew)', '2 1/2 pounds lamb -- cut in cubes 1 1/2 lemon 1/2 cup butter 2 pounds tomatoes -- chopped 2 teaspoons salt 1/4 teaspoon pepper 1 small cinnamon stick -- optional) 1 tablespoon sugar -- optional Sprinkle lemon juice over meat and leave for 1 hour. Heat butter in a frying pan and brown meat. Transfer to large saucepan. Put tomatoes in frying pan. Add salt, peeper, cinnamon and sugar. Boil for 5 minutes and add to meat. Simmer covered for 2 hours. Serve with potatoes, rice, macaroni or spaghetti. Serves 4 to 5.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12030, 'Lamb', 'Arni Lemonato (Roast Lemon Lamb)', 'Karen Mintzias 1 Leg of lamb, about 2 kg 3 Garlic cloves 2 Lemons (juice only) Salt Freshly ground black pepper 1 ts Dried rigani or oregano 2 tb Butter or margarine 1 c Hot water Serves: 6-8 Oven temperature: 180 C (350 F) Cooking time: 2 1/2 hours Wipe leg with damp cloth. Cut small slits over surface of lamb. Cut garlic cloves into slivers and insert in slits. Rub entire surface with lemon juice and season with salt and pepper. Sprinkle with herb and place in a roasting pan. Cook in a moderate oven for 1 hour. Drain off fat and add hot water to pan. Spread butter on lamb and return to oven. Cook for further 1 1/2 hours or until lamb is cooked to taste. Turn during cooking to brown evenly. Allow lamb to rest in warm place for 15 to 20 minutes before carving. Skim off excess fat from pan juices, reduce if necessary and serve with the lamb. Note: 1 kg (2 lb) potatoes, peeled and quartered, may be cooked with the lamb during the last hour. Sprinkle with additional lemon juice, herb, salt and pepper. From: \"The Complete Middle East Cookbook\" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12031, 'Lamb', 'Arni Me Araka(Lamb with Peas)', 'SPALDING 3 pounds Lamb 1/2 pound Butter or margarine 4 Scallions -- chopped 1 1/2 pounds Tomatoes, peeled -- strained OR 1 tablespoon Tomato paste + 2 c. water 1 tablespoon Dill -- chopped 1 tablespoon Parsley -- chopped Salt & pepper to taste 4 pounds Peas, shelled -- washed Water as needed Cut meat into 1 1/2\" cubes (approx.). Wash and drain. Brown butter in a pot. Add meat and brown well. Add scallions, and cook until soft but not dark. Add tomatoes (or diluted tomato paste), dill, parsley, salt & pepper. Simmer abt. 20 min. Add peas and an addt\'l. 1 c. water. Cover, simmer until all liquid is absorbed and only butter remains as a sauce.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12032, 'Lamb', 'Arni Me Patates Ragu(Lamb & Potatoes Rag', '3 pounds Leg of lamb Salt & pepper to taste 4 tablespoons Butter 1 each Med. onion -- chopped 1 each Carrot -- minced 1 tablespoon Parsley -- chopped 1 pound Tomatoes, peeled -- strained 3 pounds Potatoes Water as needed Wash and dry meat; cut into 1 1/2\" chunks; lightly salt & pepper. Brown the butter in lge. pot. Add meat and brown well on all sides. Remove and place in deep dish. Add onion to the pot with the butter and let it brown. Add carrot and parsley, and cook until they wilt. Add tomatoes; bring to aboil. Add meat and 1 c. of hot water. Partially cook over low heat for abt. 30 min. Menwhile, peel potatoes, cut into 2 or 3 pcs. Add to pot. Add a little salt & pepper, and cook until potatoes are tender and most of the liquid has been absorbed (30 to 45 min.).
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12033, 'Lamb', 'Arni Souvlaki', '-NANCY BERRY (CWBJ78A) 1 Leg lamb;about 4 lb. -- boned 1/2 cup Olive oil 1/2 cup Dry white wine Juice of 1 lemon 2 teaspoons Dried oregano 20 milliliters Garlic -- crushed or chopped 3 Bay leaves -- broken in pieces -salt and freshly ground -black pepper to taste Cut lamb into 1 1/2 inch cubes and place in a non-reactive (glass or earthenware) dish. Add remaining ingredients to lamb, mix well to coat meat, and cover. You can also place all ingredients in a heavy plastic bag and seal. Leave in refrigerator to marinate for 12-24 hours, stirring meat occasionally. Lift lamb out of marinade and thread onto metal skewers. Pieces of bay leaf may be placed between lamb cubes. Since most vegetables have different cooking times, I would suggest that you skewer peppers, onions, etc. separately and serve them together with the lamb. If you wish these may be marinated also (in a separate bag.) Cook under a hot broiler or over glowing charcoal, turning and basting frequently with marinade. I like this best medium rare. Keep checking the meat -- the cooking time will vary because charcoal fires are so variable. Place on a platter and garnish with parsley and lemon wedges. Serves 6-8. Formatted by Elaine Radis BGMB90B; October, 1993 Posted in 1991
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12034, 'Lamb', 'Arni Souvlaki (Skewered Lamb)', 'Karen Mintzias 1 Leg lamb (2 kg), boned 1/2 c Olive oil 1/2 c Dry white wine 1 Lemon (juice only) 2 ts Dried rigani or oregano 2 Garlic cloves; crushed 3 Bay leaves; broken in pieces Salt and pepper Serves: 6-8 Cooking time: 15 minutes Cut lamb into 4 cm (1 1/2 inch) cubes and place in a glass or earthenware dish. Add remaining ingredients to lamb, mix well to coat meat, and cover. Leave in refrigerator to marinate for 12-24 hours, stirring meat occasionally. Lift lamb out of marinade and thread onto metal skewers. Pieces of bay leaf may be placed between lamb cubes. Cook under a hot grill or over glowing charcoal, running and basting frequently with marinade. Grill for 15 minutes or until cooked to taste. Place on a platter and garnish with parsley and lemon wedges. Serve hot. From: \"The Complete Middle East Cookbook\" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12035, 'Lamb', 'Arni Tis Katsarolas Me Patates(Potted Lamb', '3 pounds Leg of lamb -- boned 4 tablespoons Butter 2 tablespoons Lemon juice 1 1/2 cups Hot water (more as needed) 3 pounds Tiny potatoes Butter for frying Salt & pepper to taste Wash lamb, wipe dry, and sprinkle with salt & pepper. Put 4 tb. butter in pot, add lamb; brown on all sides. Add lemon juice and allow this to boil. Add 1 c. water, and simmer (add more water as needed) 45 min. to 1 hr. or until meat is tender and 1 cup liquid remains. Remove from heat. Cool meat and slice it. Meanwhile clean potaotes--small round ones, or cut rounds with a melon baller from large ones. Put potatoes into frying pan and brown in butter on all sides, then add to pot containing the sauce from the meat. Add salt & pepper and 1/2 c. water; simmer until all liquid is absorbed and only the butter remains. Before serving, careully place meat on potatoes to heat. Serve hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (12036, 'Lamb', 'Aromatic Lamb', '1 Leg of lamb (about 4 lbs) 3 lb Potatoes (about 5 oz each) 1 Lemon (may be doubled) Honey Olive oil Butter Rosemary, thyme & oregano Put the leg of lamb into a large roasting pan. Bruise the leaves of 2 or 3 sprigs of rosemary and sprinkle them over the meat. Add plenty of pepper and 1 tablespoon honey. Rub the mixture into the meat with your hands. Then rub half a lemon over the joint, squeezing the juice on to the meat as you do so. Do not add any salt. Leave to marinate for 4 to 24 hours. Peel and quarter the potatoes, then arrange them in a single layer round the lamb. Squeeze lemon juice over the potatoes -- use at least half a lemon, or up to one and a half lemons for a strong citrus flavour. Carefully pour 1/4 pint water into a corner of the roasting pan, then sprinkle over the potatoes and lamb about 2 tablespoons chopped fresh rosemary, at least 1 teaspoon each fresh chopped thyme and oregano, and some salt and pepper. Drizzle on 1-1/2 teaspoons honey and 1 tablespoon olive oil, then dot with 1 oz butter. Bake at 425 F (220 C) gas mark 6 for a further 1 to 1-1/4 hours. The ingredients will become gilded and will burnish to a rich brown in places. Lift the meat and turn the potatoes occasionally, and if necessary, add a little boiling water to the pan to prevent drying out.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1269, 'Appetizers', 'Nutty Rice Pate', '--------------------------FORMATTED BY S.GRABOWSKI-------------------------- 1/3 c Raw brown rice 2 tb Butter 2 c Sliced mushrooms 1 c Grated zucchini 1/2 c Grated onion 1 lg Chopped garlic clove 1 Egg 1 3/4 c Finely ground walnuts, Peanuts, or cashews 1/2 c Finely chopped parsley 1/4 c Wheat germ 1 ts Dried sage 1 ts Dried basil 1/2 ts Dried thyme 1/4 ts Freshly ground pepper Lettuce leaves Sour pickles 1) Cook the brown rice according to package directions but eliminate the salt. 2) Melt the butter in a large skillet and saute the mushrooms, zucchini, onions, and garlic until tender but not browned. 3) Put the saute vegetables in the container of an electric blender or food processor and whirl or process until smooth. Scrape into a bowl. 4) Add the cooked rice, eggs, nuts, parsley, wheat germ, sage, basil, thyme and pepper. Transfer into an oiled 9x5x3 inch loaf pan and bake in a 375F oven for 30 minutes. 5) Cool, remove from pan, and chill. Serve in 1/4\" thick slices on lettuce leaves with sour pickles. From the New York Times New Natural Foods Cookbook
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1270, 'Appetizers', 'Obatzda (Cheese Spread)', '9 oz (500 gram) ripe Camembert -cheese 4 1/2 oz (250 gram) cream cheese 2 1/2 tb (80 gram) butter 2 sm Onions, finely chopped OBATZDA (Cheese Spread) beer salt, pepper, caraway With A fork, crush and blend cheese with butter. Add chopped onions and salt, pepper, caraway. Gradually blend in just enough beer to create a spreadable mixture. Refrigerate until ready to serve.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1271, 'Appetizers', 'Oktapodi Maratho Krasato (Octopus and Fennel', '1 md Octopus 1 md Onion; chopped; *OR* 5 (scallions; chopped) 1/3 c Olive oil 1 c Dry red wine 1 bn Fennel; chopped 4 Tomatoes (fresh or canned) - peeled, seeded & chopped Salt & freshly ground pepper Beat, pound and rub the octopus from 20 to 30 minutes on a rough stone surface. The octopus will feel softer and will secrete a grayish liquid after pounding. Wash thoroughly, then drain and cook in a covered pan without adding water until the octopus turns bright pink-red and feels tender. Using a sharp knife, cut into rounds the width of a small finger. Heat the oil in a tsikali or any pot, add the onion, and cook until translucent and soft. Add the round octopus slices to the onion and pour in the wine, and simmer for 15 minutes. Put the fennel and tomatoes on top of the octopus, season with salt and pepper to taste, and give the pot a good shake to mix. Cover and simmer until the octopus is fork-tender (approximately 45 to 50 minutes). Serve warm or cold. From: \"The Food of Greece\" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1272, 'Appetizers', 'Oktapodi Maratho Krasato (Octopus and Fennel In Wine)', 'Karen Mintzias 1 md Octopus 1 md Onion; chopped; *OR* 5 (scallions; chopped) 1/3 c Olive oil 1 c Dry red wine 1 bn Fennel; chopped 4 Tomatoes (fresh or canned) - peeled, seeded & chopped Salt & freshly ground pepper Beat, pound and rub the octopus from 20 to 30 minutes on a rough stone surface. The octopus will feel softer and will secrete a grayish liquid after pounding. Wash thoroughly, then drain and cook in a covered pan without adding water until the octopus turns bright pink-red and feels tender. Using a sharp knife, cut into rounds the width of a small finger. Heat the oil in a tsikali or any pot, add the onion, and cook until translucent and soft. Add the round octopus slices to the onion and pour in the wine, and simmer for 15 minutes. Put the fennel and tomatoes on top of the octopus, season with salt and pepper to taste, and give the pot a good shake to mix. Cover and simmer until the octopus is fork-tender (approximately 45 to 50 minutes). Serve warm or cold. From: \"The Food of Greece\" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1273, 'Appetizers', 'Old El Paso Layered Bean Dip', '2 cn Old El Paso Refried Beans 1 lb Ground beef 1 pk Old El Paso Taco Seaasoning -Mix 3/4 c Water 1 1/2 c Shredded lettuce 2 c Shredded cheddar cheese 1 cn Old El Paso Thick \'n\' Chunky -Salsa or Picante ----------------------------------TOPPINGS---------------------------------- Old El Paso Pickled Jalapeno -Slices Sour cream Guacamole Ripe, black olive slices Old El Paso Tortilla Chips 1. Spread refried beans on bottom of 14\" serving platter. 2. Brown ground beef in skillet on medium heat, drain. Add taco seasoning mix and water. Cook and stir on medium heat 10-15 minutes. Spread over refried beans. 3. Arrange layers of lettuce, salsa and cheese on top of meat. Garnish with desired toppings. Serve with tortilla chips. Makes 14-16 appetizer servings.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1274, 'Appetizers', 'Old English Sherry Cheese Puffs', '1/2 c Water 1/4 ts Salt 1/4 c Margarine or Butter 1 tb Sherry 1/2 c All-Purpose Flour 2 Eggs 5 oz. Jar Old English* ----------------------------------FILLING---------------------------------- 1 pk 3-oz. Cream Cheese, Softened 1 tb Chopped Stuffed Green Olives 2 ts Sherry *INGREDIENT LIST SHOULD READ: 1 5-oz. Jar Old English (sharp) pasteurized process cheese spread, softened. Heat oven to 400 degrees F. Grease cookie sheet. In med. saucepan, heat water, salt and margarine to boiling. Add flour and sherry, stirring constantly, until mixture forms ball and leaves sides of pan. Remove from heat; blend in 1/4 cup cheese spread. Add eggs, one at a time, beating well after each addition. Mixture will be smooth and glossy. Drop dough by teaspoonfuls onto prepared cookie sheet. Bake at 400 degrees F for 15-20 mins. until puffed and golden brown. Remove from cookie sheets. Cool slightly; make small slit in side of puffs to release steam and prevent sogginess. Cool completely. In small bowl, combine remaining cheese spread, olives and sherry; blend until smooth and fluffy. Slit puffs; remove any soft filaments of dough. Fill with scant teaspoonfuls of cheese mixture. Makes 18 appetizer puffs. A wonderful holiday appetizer including a rich cheese puff pastry. I have never tried this recipe. It comes from my \"Pillsbury Festive Holiday Recipes\" cookbook, Classic #13. Marilyn Sultar
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1275, 'Appetizers', 'Old-Fashioned Chicken Soup', '3 lb Broiler-fryer, with Neck and gizzard 1 lg Onion 1 Stalk celery, quartered -with leaves 6 c Water 1 lg Carrot, peeled and -cut in half 1 1/2 t Salt 1/2 t Pepper 1 Sprig of dill 2 pk Instant chicken broth Cooked noodles 1. Place all ingredients in a deep, 3-quart, heat-resistant, non- metallic casserole. Heat, covered, 15 minutes in Microwave Oven. 2. Skim any foam from top. Cover and heat an additional 10 minutes or until chicken is tender, Remove carrots, chicken, celery and onion, Strain soup through cheese-cloth or strainer, Skim excess fat off surface and add 2 envelopes instant chicken broth, If desired, add cooked noodles before serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1276, 'Appetizers', 'Olive Cheese Balls', '1 pk Cheddar cheese (8 oz.) 1 1/4 c Flour 1/2 c Margarine, melted 36 Pimento stuffed olives Mix cheese and flour. Add margarine and mix thoroughly. If dough seems dry, work with your hands. Mold 1 teaspoon of dough around each olive, shape into ball. Place 2 inches apart on greased baking sheet. Cover, chill for 1 hour. Heat oven to 400 degrees. Bake 15 to 20 minutes. Can make ahead and refrigerate or freeze.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1277, 'Appetizers', 'Olive Marinate (Marinated Olives)', '2 tb Olive oil 4 ea Garlic cloves, peeled & -- crushed Zest of 1 orange, cut into -- small pieces 1/2 tb Fennel seeds 2 c Oil cured or brined black -- olives, rinsed & drained Olive oil Heat the olive oil in a small pot over low heat. Add the garlic, orange zest & fennel seeds. Simmer for 2 to 3 minutes. Combine all the ingredients in a glass or ceramic container. Let stand at room temperature for several hours before serving. Or store in a covered container in the refrigerator. Bring back to room temperature before serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1278, 'Appetizers', 'Olive Profumate (Fennel & Orange-Scented Olives)', '1 ea Garlic clove, finely sliced Zest of 1 orange, cut into -- small pieces 1/2 tb Fennel seeds 2 c Oil cured black olives At least several hours before planning to serve them, mix the garlic, zest & fennel seeds with the olives. Leave them at room temperature fro several hours, or cover & keep in the refrigerator for up to 2 weeks. Serve at room temperature by themselves or as part of an antipasto. **NOTE: Avoid using Kalamata olives coz they are too salty & California Black Olives coz they are too bland.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1279, 'Appetizers', 'Onion \"Caviar\"', '1 c Chopped sweet onions 1 c Black-eyed peas, cooked 1/4 c Pimento, diced 1 c Green bell pepper, diced 1/2 c Green onion, chopped 2 tb Fresh garlic, chopped 1/4 c Italian dressing Salt & pepper Combine all the ingredients & let marinate overnight. Serve either as an appetizer or as a side dish. Hamilton Spectator, May 26, 1993
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1280, 'Appetizers', 'Onion & Mushroom Bhajis', '1 Onion 2 oz Button mushrooms 1/4 c Brown rice flour 1/4 c All-purpose flour 1/2 ts Turmeric 1/2 ts Hot chili powder 1/4 ts Ground cumin 1/4 ts Ground coriander 1/4 ts Salt 2/3 c Plain yogurt Vegetable oil for deep -frying Fresh parsley sprig (opt) Peel, quarter and thinly slice onion. Coarsely chop mushrooms. In a bowl, combine flours, turmeric, chili powder, cumin, coriander and salt. Stir in onion, mushrooms and yogurt; mix well. Half fill a deep-fat fryer or saucepan with oil; heat to 375\'F. (190\'C.) or until a 1/2\" cube of day-old bread browns in 40 seconds. Divide mixture in 10 equal portions. Drop spoonfuls of mixture into hot oil and fry 3-4 minutes or until golden brown and cooked through. Drain on paper towels. Garnish with parsley sprig, if desired, and serve warm.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1281, 'Appetizers', 'Onion and Mushroom Bhajis', '1 Onion 2 oz Button mushrooms 1/4 c Brown rice flour 1/4 c All-purpose flour 1/2 ts Turmeric 1/2 ts Hot chili powder 1/4 ts Ground cumin 1/4 ts Ground coriander 1/4 ts Salt 2/3 c Plain yogurt Vegetable oil for deep -frying Fresh parsley sprig (opt) Peel, quarter and thinly slice onion. Coarsely chop mushrooms. In a bowl, combine flours, turmeric, chili powder, cumin, coriander and salt. Stir in onion, mushrooms and yogurt; mix well. Half fill a deep-fat fryer or saucepan with oil; heat to 375\'F. (190\'C.) or until a 1/2\" cube of day-old bread browns in 40 seconds. Divide mixture in 10 equal portions. Drop spoonfuls of mixture into hot oil and fry 3-4 minutes or until golden brown and cooked through. Drain on paper towels. Garnish with parsley sprig, if desired, and serve warm.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1282, 'Appetizers', 'Onion Bhaji', '2 ea Onions 1 ea Egg; beaten 1 1/2 c Chick pea flour; besan -OR- 3/4 c -all purpose flour & 3/4 c -whole wheat flour 1 c -Cold water, approx. 1/2 ts Cumin, ground 1 pn Cayenne 2 tb Cilantro, fresh; chopped \"These hors d\'oeuvres are easy to make and can be shallow or deep fried. Find chick pea flour (besan) at an Indian grocery store.\" \"Make sure vegetable oil is heated to 350F before adding food (bread cube browns in 15 seconds or test with deep fry thermometer. Too cool oil makes everything limp and greasy. Drain on a rack or paper towel before serving. A wok makes an excellent deep fryer.\" Cut onion in half and slice about 1/4 inch thick. Beat together egg, flour and enough water to make a batter as thick as whipping cream. Beat in spices. Let rest 15 minutes. Stir onions into mixture and let sit 5 minutes. Heat about 1 inch oil in skillet on high heat. when very hot, drop a small mound of onion rings into oil. Press down slightly with spatula. Fry on one side until crisp and brown, turn over and fry second side. Remove bhajis as they cook. Keep warm in 200F oven. Pile on platter with mango chutney. SERVES: 3-4 SOURCE: Lucy Waverman\'s Fresh & fresh column in the Toronto Sun, Sept 22/93 posted by Anne MacLellan
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1283, 'Appetizers', 'Onion Cake', '3 Strips bacon, diced 4 md Onions, finely chopped 3 tb Butter 1/2 c Sour cream 1 tb Flour 1/2 ts Salt 3 Eggs, beaten 8 oz Tube refrigerated crescent -rolls In a skillet, cook bacon until crisp. Drain bacon and discard pan drippings. In the same skillet, cook onions in butter until tender. Cool. In a mixing bowl, combine sour cream, flour and salt; add eggs. Stir in the bacon and onions; set aside. Separate crescent roll dough into four rectangles. Pat dough into the bottom and 1\" up sides of a greased 9\" square baking pan, stretching as needed. Pinch edges together to seal. Pour onion mixture over dough. Bake at 375 degrees for 30 minutes or until the topping is set and crust is golden. Cool slightly before cutting into small squares. Serve warm. Yields: 16 servings From: \"Reminisce\" Magazine Posted by: Debbie Carlson - Cooking Echo
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1284, 'Appetizers', 'Onion Dip', '8 oz Plain lo-cal yogurt 1/2 x Onions, finely chopped 2 ts Lemon juice 2 tb Parsley 1 ds Hot pepper sauce 1 ds Horseradish 1 ds Salt and pepper Combine all ingredients. Chill thoroughly. Yield: 1 1/2 C 1 serving = 1/2 milk, 1/2 veg Calories: 72
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1285, 'Appetizers', 'Onion Patties', '3/4 c Flour 1 tb Baking powder 3/4 c Milk 1 tb Pepper sauce 1 c Finely chopped onions 1 ts Salt 2 tb Cornmeal 1 ts Pepper 1 tb Sugar 1 ts Parsley Mix all ingredients. Drop by teaspoon into hot oil. Fry each side about two minutes. Drain on paper towel Source: Rock Springs Sweet Onion Festival Cook Book 1992
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1286, 'Appetizers', 'Onion Rings', '8 Large Onions 1 1/2 c All Purpose Flour 4 T Corn Meal 4 T Onion Powder ');
INSERT INTO `RECIPES_PRO_NEW` VALUES (1287, 'Appetizers', 'Onion Salad', ' 3/4 c Chopped sweet onions 16 oz Cooked red kidney beans 1 c Green bell pepper, diced 1 c Yellow bell pepper, diced 1 tb Minced jalapeno 1/2 c White wine vinegar 2 tb Vegetable oil 3 tb Minced coriander, fresh 1 ts Chili powder Combine onions, kidney beans & the peppers in a large shallow dish. Toss & set aside. Combine vinegar, cilantro & chili powder in a small bowl; stir well. Pour over vegetables & toss to coat. Cover & refrigerate for at least 8 hours, or overnight, stirring occasionally. Toss before serving. Hamilton Spectator May 26, 1993
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1288, 'Appetizers', 'Onion Sandwich', '24 sl Firm-textured egg bread,thin - such as challah or brioche 6 tb Mayonnaise 12 sl Onion, wafer thin Salt; to taste Freshly ground black pepper - to taste 1 c Minced parsley USING A 1 3/4-INCH COOKIE CUTTER, cut out rounds for the centers of the bread slices. Spread mayonnaise on each of the bread rounds with a small spatula. The diameter of the onion slices should approximate that of the bread rounds. Sprinkle each with salt and pepper. Place 1 onion slice on each half of the rounds. Cover each one with another bread round, mayonnaise side down, on top of the onion. Using the spatula, spread the outside rim of the sandwich with mayonnaise, coating fairly liberally. Roll the rim of each sandwich in parsley to coat.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1289, 'Appetizers', 'Onion Tart', '-----------------------------------PASTRY----------------------------------- 200 g Plain flour 130 g Unsalted butter, softened 3 tb Water 1 Egg 1 ds Salt ----------------------------------FILLING---------------------------------- 400 g Onions 30 g Bacon, cut into thin strips 50 g Unsalted butter 3 1/2 dl Cream 3 1/2 dl Milk 4 Eggs 1 ds Gratted nutmeg 1 tb Chopped parsley Salt and pepper Pastry Make the flour into a \'well\' on the pastry board, beat the egg and add it, with the butter, salt and a little of the water, to the centre of the well, then work the ingredients into the flour with your fingertips, incorporating more water little by little; whether you have to use all the water or not depends on the quality of the flour. Press all the dough together into a ball then, finally, work it thoroughly with the heel of your hand, gathering it up with pastry scraper as you do so until it is soft and pliable. Leave it in the refrigerator to firm up again before you roll it out. Filling Peel the onions. Cut them into fine rings and weigh out 300 g. Cook the bacon strips (which need to be VERY finely cut) in the butter. Let them take on a golden colour, then add the sliced onions and leave them to cook gently until they are tender. In a bowl beat together the cream, milk and eggs, adding salt, pepper and nutmeg to taste. When the onions are cooked, add them to the mixture in the bowl and add the chopped parsley. Preparation Roll out the dough 2mm thick and use it to line a buttered tart tin 26 cm in diameter and at least 3cm deep. Cut a disc of aluminium foil of the same diameter as the tin and place it on the pastry. Weight it down with a handful of beans or crusts. Pre-heat the oven to 150 oC (300 oF) and cook the pastry \'blind\' for half an hour. Watch the coulouring of the edge and as soon as it starts to turn golden remove the aluminium foil and beans or crusts. Cook the pastry shell until the base is baked but not coloured. Fill the shell with the onion mixture. Put the tart back into the oven. Check that the temperature is still 150 oC and keep the oven at or just below this temperature for about 1 hour. Towards the end you could reduce the heat a little, as the tart needs TO COOK VERY SLOWLY. The tart is ready if, when you shake it, the filling appears to be quite firm with no hint of a whole in the centre. Serve warm, in small slices ! (From: Fredy Girardet, Cuisine spontanee)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1290, 'Appetizers', 'Onions In Sweet and Sour Sauce', '16 sm White onions 2 tb Olive oil 1 tb Margarine 1 md Onion, finely chopped 1 ea Garlic clove, monced 2 tb Dry white wine 1 tb Honey 1 ds Coriander Water White wine vinegar Arrange peeled onions in one layer in a fairly large pot where they fit snugly. Add oil, margarine, chopped onion & garlic. Pour wine over & blanch the onions. Add honey & coriander. Barely cover with a mixture of water & vinegar (half & half). Cover tightly & simmer till the liquid is considerably reduced & onions are cooked. Vera Gewanter, \"A Passion for Vegetables\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1291, 'Appetizers', 'Open Faced Reuben Sandwiches', '14 sl Dark rye bread, toasted Prepared mustard 1 cn 16 oz sauerkraut,drained -and chopped 5 oz Sliced corned beef, finely -chopped 2 c Shredded lofat swiss cheese (8 oz) 1/2 c Lofat mayonaisse or salad -dressing 1. Heat oven to 375F. Spread toast lightly with mustard; place on ungreased cookie sheet. 2. Mix sauerkraut, corned beef, cheese and mayonaisse. Spread about 1/3 cup sauerkraut mixture on each toast slice. 3. Bake about 10 minutes or until sauerkraut mixture is hot and cheese is melted. Cut sandwiches in halves.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1292, 'Appetizers', 'Open-Face Mushroom-Brie Sandwiches', '2 tb Olive oil 1 1/2 c Trimmed assorted mushrooms - such as shiitake, oyster, - chanterelle, morel - and cultivated 1 ts Minced garlic 1/2 c Finely diced onion 1 tb Red wine vinegar 1 tb Water Salt and pepper; as desired 2 tb Finely chopped parsley 4 sl Country bread 4 sl Brie cheese HEAT THE OIL IN A SKILLET and add the mushrooms, garlic, onion, vinegar, water, salt and pepper. Cover and cook 3 minutes. Remove the cover and cook until mushrooms are tender, another 5 minutes. Remove from the heat, transfer the mushrooms to a bowl and add the parsley. Toast or grill the bread. Preheat a broiler. Place the bread on a baking sheet and top with mushrooms. Lay a piece of cheese on top and place under the broiler until melted. Serve immediately.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1293, 'Appetizers', 'Open-Face Steamed Dumplings (Shao Mai)', '----------------------------------WRAPPERS---------------------------------- 2/3 c All-purpose flour 2 tb -Hot water, plus: 2 ts -Hot water ---------------------------------FILLING A--------------------------------- 5 oz Regular or firm tofu -- mashed 1 1/2 ts Tientsin preserved cabbage -- minced (packed) 1 tb Presoaked & minced tree ears 1 tb Presoaded & minced lily buds 3 tb Black or shiitake mushrooms -- (presoaked & minced) 1 1/2 ts Green onion, minced 1 ts Sesame oil 1 ts Vegetable oil 1/8 ts Salt 2 ts Soy sauce ---------------------------------FILLING B--------------------------------- 3 tb Water chestnuts, minced 3 tb Black mushrooms, minced -- (presoaked) 3 tb Bamboo shoots, minced 3 tb Carrot, minced 2 ts Green onion, minced 1/2 ts Gingerroot, minced 1 tb Soy sauce 1/4 ts Cornstarch 1 1/2 ts Sesame oil -------------------------------DIPPING SAUCE------------------------------- Soy sauce Mushroom soaking liquid Sesame oil These little open-faced steamed dumplings, a popular item in dim sum teahouses, are a special treat, for you seldom see a vegetarian version. With their flowerlike appearance and savory filling, they are an attractive luncheon dish. You can use the ready-made wrappers, sold in refrigerated or frozen sections of some markets (\"shu mai skins\"). \"Suey gow skins\" or \"gyoza wrappers\" are too thick and will dry out during steaming. Wonton wrappers can be substituted, but trim off the pointed corners. Better yet, prepare your own wrappers according to the directions below. DIRECTIONS: =========== To prepare wrappers, combine flour and hot water. Knead a couple of minutes into a smooth dough; cover and let rest at least 1 hour. Place on a lightly floured board, and knead for 2 minutes or so. With palms of your hands, roll it into a long, cylindrical shape, 7-1/2 inches inches long, 1 inch in diameter. Cut crosswise into 1/2-inch pieces; you will have 15. If your climate is dry, keep the dough covered. Shape these, cut-side up, into a round shape. Flatten them with the palm or heel of your hand on a flour-dusted board. With a pastry roller, small rolling pin, piece of dowel, or even an empty jar -- all of these should be wielded under the palm of your hand -- roll each into a round wrapper, 3-1/2 inches in diameter, thicker in the center, thinner toward the edge. This is easily done by rolling the pastry roller from the edge of the piece of dough to the center, and back again, turning the dough counterclockwise a little with your left hand after each roll. Continue all the way around several times, also turning the dough over once or twice, until you have a thin, 3-1/2 inch wrapper. Prepare Filling A or B by combining the ingredients. Place approximately 1 tablespoon filling on the center of each wrapper. Holding the wrapper on your left fingers, encircle it from below with your right thumb and index finger, gathering the wrapper up around the filling. Squeeze gently around the middle to make a kind of neck; some of the filling should emerge at the top. The bundle should hold together securely or it will collapse during steaming. Pat the bottom with your left hand to make a flat base. If the skin is not too floppy, you can also turn the edge slightly outward (like an open flower), pinching it if necessary to make it secure. Place a layer of damp cloth in a bamboo steaming basket or on a flat, perforated race (you can use a heatproof plate if you have neither of these, but circulation of steam is somewhat impaired this way). Arrange the shao mai on it. With the rack well above the boiling water in a steamer, steam for 10 minutes (if frozen, do not defrost first). They will stick to the cloth, but if you wash and reuse the same cloth each time, they will not stick as much. Serve while still hot, before the skin hardens -- as is, or with small dipping saucers of soy sauce and mushroom liquid (from the black mushrooms), mixed in equal proportions. Add a few drops of sesame oil. Advance preparation: These can be assembled in advance, frozen, and steamed just prior to serving. * Source: The Fragrant Vegetable, by Martin Stidham * Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1294, 'Appetizers', 'Orange Appetizers', '6 Oranges, peeled and sliced -crosswise 1 Red Onion, Thinly Sliced Olive oil Chopped Cilantro Juice Of 1 Lime Cayenne Pepper Fresh Parsley For each appetizer you will need one whole orange. Once it is sliced,place one slice on plate, then slice of red onion, sprinkle of parsley,another slice of orange, onion, parsley, until you have rebuilt the orange. Top with a drizzle of lime juice, sprinkled cilantro, and a drizzle of olive oil over the top. Origin: The Urban Peasant TV Cooking Show Shared by: Sharon Stevens
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1295, 'Appetizers', 'Orange Glazed Carrots', '6 md Carrots, peeled and -thinly sliced 3 T Dark brown sugar, -firmly packed 3 T Butter or margarine 3 T Orange juice 1 t Lemon peel 1/4 t Salt 1. Combine all ingredients in a deep, 1-quart, heat-resistant, non-metallic casserole. 2. Heat, covered, in Microwave Oven 6 to 8 minutes or until carrots are tender. Stir occasionally so that carrots are well glazed.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1296, 'Appetizers', 'Orange Glazed Winter Salad', '3 md Carrots 2 md Parsnips 2 ea Broccoli stalks, florets -- removed 2 c Cauliflower florets 1/2 c Orange juice 2 tb Lemon juice 3 tb Maple syrup 1 tb Corn oil 1/2 tb Grated ginger Salt & pepper 1 tb Sesame seeds, toasted Peel carrots, parsnips & broccoli stalks, then halve vegetables lengthwise. Roll-cut the vegetables & then steam with the cauliflower florets until tender-crisp. In a large skillet, cook remaining ingredients, except the salt, pepper & sesame seeds, over moderately high heat until thick & syrupy, about 5 minutes. Add vegetables, season & gently toss to mix. Serve hot or ot room temperature sprinkled with sesame seeds. Yamuna Devi, \"Yamuna\'s Table\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1297, 'Appetizers', 'Orange Spirited Carrots', '4 md Carrots. slivered 1/3 c Vodka 1 t Sugar 1 T Grated orange peel 1/4 c Butter or margarine 1. In a deep, 1 1/2-quart. heat-resistant, non-metallic casserole place slivered carrots and Vodka. Sprinkle sugar and grated orange peel over carrots. Dot with 1/4 cup butter or margarine. 2. Heat, covered, in Microwave Oven 10 to 12 minutes or until carrots reach desired degree of tenderness. Stir occasionally.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1298, 'Appetizers', 'Orange, Onion, And Basil Salad', '| Ingredients | | | 3 | each | oranges, navel, large | | | 2 | each | onions, red, large, sliced | | | 1 | each | turnip, small, julienned | | | 7 | tablespoon | oil, olive | | | 2 | tablespoon | vinegar, balsamic | | | 1 | | pepper, freshly ground | | | 2 | tablespoon | pine nuts | | | 2 | cup | basil, leaves, fresh | | | 1 | | salt | | | | | |
Directions:
| Grate the zest from one of the oranges and place it in the bottom of a wide salad bowl. Without peeling, slice all the oranges about 1/4 to 3/8 inch thick. Squeeze the juice from the end slices into the bowl over the zest. Remove any seeds, then remove the peel from each slice by laying it flat and turning it as you take a series of straight downward cuts, leaving no white pulp. Place the peeled slices in the bowl. Separate the onion slices into rings and add to the bowl.
In a small bowl, whisk together 7 tbsp. of the olive oil, the vinegar, and some pepper. Pour this vinaigrette over the onion and orange slices. Toss gently, being careful not to break up the orange slices, until the oranges and onions are coated. Marinate for 30 minutes to 1 hour.
Heat the remaining 1/2 tbsp. of oil in a skillet; brown the pine nuts over medium heat until they are medium tan - don\'t allow them to blacken. Wash and dry the basil. Chop the leaves if they are large; leave them whole if they are small. Just before serving, add the basil and pine nuts to the salad bowl, toss gently, and serve. salt to taste.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1299, 'Appetizers', 'Orange-Ginger Dip', '1 1/2 t Ginger; Dried 1/2 c Cream Cheese; Softened 1/2 c Sour Cream 1/4 c Orange Juice 1/2 t Orange Zest Beat the ginger and cream cheese to a smooth consistency, then add the sour cream, blending well. Add the orange juice and orange zest, blending well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Apricots, Chicken, Pound Cake Cubes
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1300, 'Appetizers', 'Orecchiette Dell\'Ortolano (Garderner\'s Sytle Little Ear Pa', '1 lb Eggplant -- * see note 2 Red Bell Peppers -- ** see Note 1/2 lb Asparagus -- *** see note 2 lb Fava Beans -- peeled 1 lb Orecchiette Pasta Salt -- to taste Black Pepper -- to taste 4 tb Extra Virgin Olive Oil 3 Cloves Garlic -- peeled & Chopped coa * washed and sliced 1/2 inch thinck, unpeeled ** fire-roasted, peeled and seeded *** cleaned, boiled and cut into 1-inch pieces Orecchiette Dell\'Ortolano (Garderner\'s Sytle Little Ear Pasta) Brush the sliced eggplant with some of the olive oil and sprinkle with salt and peper to taste. Broil the eggplant on both sides, turning it once, until it is soft and nicely brown. Cut into large cubes and set aside. Put the bell peppers on an open flame to scorch them and remove the skin, seeds and core (or seedn and core the ppers, cut them into quarters and place them under the broiler to loosen the skin). Cut the pepper into medium strips and set aside. Cook the asparagus spears in lightly saled water for about 4 minutes. Drain and let them cool. Do not put them into cold water. Cut the aspargus into 1 inch pieces and set aside. Peel off the rough outer skin of the fava bans. Remove the tender little bain in the inside pods. Discard all but the little bean. Drop the pasta into rapidly boiling, lightly salted water. Stir well, and often, for about 8 minutes or a little less (the pasta must be al dente). Meanwhile, heat the olive oil in a large skillet and when it is hot add the garlic. Saute the garlic for about 1 minute or until it is just golden. Add the eggplant, bell pepper, asparagus, fava beans and some salt and peppr to taste. Let the mixture cook for about 3 minutes on medium heat. When the pasta is done, drain off all but a tiny bit of cooking water. Add pasta to the skillet with the other ingredients and toss well. Serve very hot in heated pasta bowls. Serves 6. (c) Carlo Middione - Vivande Ristorante, as printed in SF Examiner Epicure, 4/26/95) Recipe By : Tess Mercer
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1301, 'Appetizers', 'Oriental Chicken Wontons', '8 oz Ground raw chicken or pork 1/2 c Shredded carrot 1/4 c Finely chopped celery* 1 T Soy sauce 1 T Dry sherry 2 t Cornstarch 2 t Grated gingerroot 1/2 pk Wonton wrappers 2 T Margarine or butter; melted Plum or sweet & sour sauce *Note: 1/4 cup finely chopped water chestnuts may be substituted for 1/4 cup chopped celery. For filling: In a medium skillet cook and stir ground chicken or pork till no pink remains; drain. Stir in carrot, celery or water chestnuts, soy sauce, sherry, cornstarch, and gingerroot; mix well. Spoon 1 rounded teaspoon of the filling atop a wonton wrapper. Lightly brush edges with water. To shape each wonton, carefully bring 2 opposite corners of the square wonton wrapper up over the filling and pinch together in the center. Carefully bring the 2 remaining opposite corners to the center and pinch together. Pinch together edges to seal. Place wontons on a greased baking sheet. Repeat with remaining filling and wonton wrappers. Brush wontons with melted margarine or butter. Bake in a 375 degree oven for 8 to 10 minutes or till light brown and crisp. If desired, serve with plum or sweet-and-sour sauce. To make ahead: Bake appetizers as directed; cool completely. Transfer to a storage container. Cover tightly and freeze up to 1 month. To serve, place frozen wontons on a greased baking sheet. Bake in a 375 degree oven for 8 to 10 minutes or till wontons are light brown and crisp. 44 calories (52% from fat), 2 g fat, 6 mg colesterol, 2 g protein, 3 g carbohydrate, 0 g fiber, and 95 mg sodium per wonton. From \"Better Homes and Gardens\" magazine, Dec 1991.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1302, 'Appetizers', 'Oriental Ginger Shrimp', '8 Unshelled raw jumbo shrimp, -thawed if frozen 1/2 c All-purpose flour 1/4 ts Salt 1 ts Corn oil 1/4 c Water 1 Piece ginger root, peeled, -grated (1\") 1 Garlic clove, crushed 1 ts Chili sauce 1 Egg white Vegetable oil 1 Green onion daisy Red bell pepper strips Shell shrimp, leaving tail shells on. Make a small incision along spines. Remove black spinal cord from shrimp. In a bowl, combine flour, salt, corn oil and water. Stir in ginger, garlic and chili sauce and beat well. Stiffly whisk egg white, then gently fold into batter until evenly combined. Half fill a deep-fat fryer or saucepan with oil; heat to 375\'F. (190\'C.) or until a 1/2\" cube of day-old bread browns in 40 seconds. Hold each shrimp by its tail and dip into batter, then lower into hot oil. Fry 3 minutes or until golden. Drain on paper towels. Garnish with green onion daisy and bell pepper strips and serve hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1303, 'Appetizers', 'Oriental Hamburger Casserole', '1 lb Lean ground beef 2 md Onions, finely chopped 1 c Chopped celery 10 1/2 oz Can mushroom soup 10 1/2 oz Can cream of chicken soup 1 c Water 1/2 c Uncooked rice 1 T Soy sauce 1/4 t Pepper 1 cn Chow mein noodles 1/2 t Monosodium glutamate (opt) 1. Crumble meat into a deep, 2-quart, heat-resistant, non-metal- lic casserole and heat, uncovered, in Microwave Oven 5 minutes or until meat is browned. Stir after half of cooking time. 2. Add remaining ingredients to meat mixture. 3. Cover and heat in Microwave Oven 20 minutes or until mixture is hot. Uncover, and heat for an additional 5 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1304, 'Appetizers', 'Oriental Meat Filled Pancakes', '----------------------------------PANCAKES---------------------------------- 4 Eggs 1/2 c Water 3 tb Cornstarch 2 ts Soy sauce 1/2 ts Sugar 3 ts Peanut or Veg. oil, divided --------------------------------MEAT FILLING-------------------------------- 6 Oriental pancakes 1 tb Cornstarch 3 tb Soy sauce 1 tb Dry sherry 3/4 lb Ground beef 1/2 lb Ground pork 2/3 c Chopped green onions & tops 1 ts Minced fresh ginger root 1 Garlic clove, pressed Beat eggs in large bowl with wire whisk. Combine water, cornstarch, soy sauce and sugar, pour into eggs and beat well. Heat 8 inch omelet or crepe pan over medium heat. Brush bottom of pan with 1/2 teaspoon oil, reduce heat to low. Beat egg mixture, pour 1/4 cup of egg mixture into skillet, lifting and tipping pan from side to side to form a thin round pancake. Cook about 1 to 1 1/2 minutes, or until firm. Carefully lift with spatula and transfer to a sheet of waxed paper. Continue procedure adding 1/2 teaspoon oil to pan for each pancake. Place wax paper between each pancake so they will not stick together. Makes 6 pancakes (24 appetizers) MEAT MIXTURE Prepare pancakes. Combine cornstarch, soy sauce and sherry in large bowl. Add raw beef, raw pork, green onions, ginger and garlic; mix until thoroughly combined. Spread 1/2 cup meat mixture evenly over each pancake, leaving about 1/2 inch border on one side. Starting with opposite side, roll up pancake jelly roll fashion. Place rolls, seam side down in single layer on heatproof plate; place plate on steamer rack. Set rack in large pot or wok of boiling water. Cover and steam 15 minutes. (For best results, steam all rolls at the same time) Just before serving, cut rolls diagonally into quarters. Arrange on serving platter and serve hot. == Courtesy of Dale & Gail Shipp, Columbia Md. ==
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1305, 'Appetizers', 'Oriental Openers', '1/3 c Low-fat Ricotta Cheese 2 T Finely shredded radish 24 x Fresh Pea Pods 2 T Cream cheese (reduced cal.) 1 T Snipped fresh Chives 1 ds Onion salt For filling, stir together ricotta cheese, cream cheese, shredded radish, chives, and onion salt. Mix well. Set aside. With a sharp knife, split pea pods open lengthwise. Stuff each pea pod with filling. To do this, put the filling in a clear plastic bag. Snip off 1 corner of the bag and squeeze the filling into each pea pod. Chill till serving time. ************************************************************* Per serving: 50 calories, 3 g protein, 3 g carbohydrates, 3 g fat, 4 mg cholesterol, 73 mg sodium, 79 mg potassium.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1306, 'Appetizers', 'Oriental Stuffed Mushrooms', '2 tb Fresh lemon juice 24 lg Mushroom stemmed * 3 sl Lean bacon 1/4 c Minced onion 4 ts Minced garlic 2 tb Soy sauce 1 tb Sesame seeds, toasted -lightly 1/2 c Fine fresh bread crumbs 1 tb Bread crumbs for garnish Pepper to taste 1 Scallion, sliced thin, for -garnish * Chop stems and leave caps whole In a large saucepan, combine 6 cups water with the lemon juice, add the mushroom caps, and bring the liquid to a boil. Simmer the mushroom caps for 6 mintues, transfer tham to paper towels, and let them drain. (Blanching the mushroom caps will prevent them from wrinkling while they are baking.) In a skillet, cook the bacon over moderate heat until it is crisp, transfer it to paper towels, and let it drain. Pour off all but 1-1/2 tbsp of the fat from the skillet, in the remaining fat cook the onion, the garlic, and the mushroom stems over moderately low heat,stirring, until the vegetables are softened, and add the soy sauce, the sesame seeds, 1/2 cup of the bread crumbs, the bacon, crumbled, and pepper to taste. Cook the mixture, stirring, for 1 minutes, or until it is slightly dry, divide it among the mushroom caps, mounding it, and transfer the stuffed mushrooms to a jelly-roll pan. The mushrooms may be prepared up to this point 1 day in advance and kept covered tightly with plastic wrap and chilled. Sprinkle the remaining 1 tbsp bread crumbs over the mushrooms and bake the mushrooms in the middle of a preheated 325 F oven for 7 minutes, or until the filling is heated through. To make the filling crisper, the cooked mushrooms may be put under a preheated broiler about 4 inches from the heat for 1 minute. Garnish the mushrooms with the scallion. Makes 24 stuffed mushrooms. Origin: Cookbook Digest Nov/Dec 1991 Shared by: Sharon Stevens.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1307, 'Appetizers', 'Otak Otak (Fish Mousse Grilled On a Banana Leaf)', 'Rempah (see below) 1 1/2 lb White fish filets 2 ts Salt 1 tb Sugar 1/2 ts White pepper 1 lg Egg, lightly beaten 4 Fresh or frozen Kaffir lime -leaves (daun limau perut) * 24 6-inch squares of fresh or -frozen banana leaf or -aluminum foil 24 md Shrimp (about 1/2 pound), -peeled and deveined ----------------------------REMPAH (SPICE PASTE---------------------------- 8 Dried red chiles 2 Stalks fresh lemongrass or 1 tb Lemongrass powder or Zest of 1/2 lemon 2 qt Slices fresh galangal or 1 qt Slice dried galangal, -soaked in warm water for -30 minutes 6 cn Nuts (buah kera) or -macadamia nuts 2 Shallots 4 Cloves garlic 1/2 ts Turmeric 3/4 ts Ground coriander seeds 1/2 ts Shrimp paste or anchovy -paste 1 c Thick coconut milk * if available; or substitute fresh citrus leaves These banana leaf packets filled with a spicy fish mousse make great grill-it-yourself barbecued appetizers. The banana jackets make them wonderfully easy to hold in your hand as picnic food. Or, if you prefer, the filling may be spread on toast points for a more formal presentation. Otak Otak comes in many variations throughout Southeast Asia. Each version contains a rempah, the Malay name for the hand-pounded seasoning pastes which are the bouquet garni of Southeast Asian cooking. The traditional Singapore Nonya rempah includes chiles, garlic, shallots, lemongrass, turmeric, candle nuts, and shrimp paste, although other spices and herbs may be used to enhance a particular dish. Like curry pastes, rempahs are traditionally pounded in a mortar. Although a hand- pounded paste is better, it is time-consuming and laborious for the average American cook. I recommend starting the paste in a spice mill and/or a mini-food processor, switching to a mortar for a final pounding to smooth out the rough edges. In Singapore, Otak Otak is usually made with a Spanish mackerel called tenggiri, but this recipe was developed with milder white-fleshed fish. 1. Prepare the Rempah. [Recipe below. S.C.] 2. Pat the fish dry and cut it into 2-inch pieces. Put the fish in the work bowl of a food processor and chop into a fine paste. Add the salt, sugar, white pepper, and egg and process until fully incorporated, about 5 seconds. Transfer the mixture to a large bowl and stir in the cooled rempah. Beat with a wooden spoon or mix with your hands until smooth, about 5 minutes. Remove the spines from the lime leaves and cut the leaves into very fine shreds. Fold them into the fish mixture. 3. For each packet, dip a square of banana leaf into boiling water for 1 to 2 minutes; pat dry. Spread 2 to 3 tablespoons of the fish mixture down the middle of the leaf to within 1 inch of the ends. Place a shrimp in the middle of the fish mousse and pat it into the filling to lie flat. Fold the long edges over the filling (they should overlap in the center) to make a flat long packet. Press down lightly to flatten the packet a bit; press the ends shut and seal with toothpicks. (Packets may be prepared to this point up to 2 hours ahead of time and refrigerated.) 4. Place the banana leaf packets on a grill 3 to 4 inches over a medium-hot fire and cook for 3 minutes per side (open one to test for doneness before serving). Serve hot, warm, or at room temperature. Makes 24 packets. VAR1AT1ON: Otak Otak can also be steamed. Put the fish packets on a steaming tray in a wok filled with boiling water and steam over medium- high heat for 5 minutes. REMPAH: (Spice Paste) 1 . Cut the chiles just below the stem. Shake the chiles to loosen the seeds. Discard the stem and seeds. Put the chiles into a bowl and cover them with warm water; soak for 15 minutes (1 hour is better, if you have the time). 2. Cut off and discard the root from the lemongrass. Re move the tough outer leaves until you see a light purple ring. Use only the tender white mid-section; chop coarsely. 3. With the motor running, drop the lemongrass down the feed tube of a mini-processor; chop as fine as possible. Add the galangal; chop as fine as possible. Add the chiles and chop as fine as possible. Add the candle nuts, shallots, garlic, turmeric, ground coriander, and shrimp paste and process together into a paste (this may take 2 to 3 minutes); scrape down the sides of the work bowl as necessary. 4. Heat 1/4 cup thick coconut milk in a saucepan over medium-high heat; stir continuously until thick and oily. Add the contents of the processor and cook gently until the mixture is fragrant and oily, about 5 minutes. Add the remaining coconut milk and bring to a boil, stirring constantly; cook until incorporated. Let cool before adding to the fish mixture. The rempah can be made a few hours ahead of time. From \"Asian Appetizers\" by Joyce Jue, Harlow and Ratner, 1991. ISBN 0-9627345-1-9. Posted by Stephen Ceideberg; December 8 1992.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1308, 'Appetizers', 'Oven Cheese and Spinach Fondue', '10 sl White bread 6 Egg 3 c Milk 1 ts Dry mustard 1 ts Salt 2 c American cheese;shredded 8oz 3 tb Onion 1 pk Spinach; frozen, drained Heat ove to 325F. Remove crusts from bread and cut into cubes. Beat eggs, milk and seasons. Stir in bread cubes, cheese, onion and spinach. Pour into lightly greased baking dish. Bake uncovered for 1 hour or until center is set. Serve immediately. Happy Charring ~-- EZPoint V2.2 * Origin: \"LaRK\'s\" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 08-01-93 (15:44) Number: 1946 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: reicpe Conf: (52) Cooking
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1309, 'Appetizers', 'Oven-Fried Chicken', '2 2.5 lb broiler-fryer chicken -s, cut up 2 c Seasoned bread crumbs, Cornflake crumbs or Packaged coating mix 2 t Paprika 2/3 c Milk 1. Wash chickens and pat dry. 2. Combine desired crumb coating with paprika. Coat each piece of chicken with milk, then crumb mixture. 3. Place coated chicken pieces in a shallow, heat-resistant, non- metallic baking dish with the larger pieces along the outside edges of the pan and the smaller pieces in the center. 4. Heat, uncovered, in Microwave Oven 20 minutes. Rearrange chicken pieces and heat an additional 10 minutes or until chicken is fork-tender. 5. Cover chicken with aluminum foil and let stand at room temperature 5 minutes. 6. Serve either hot or cold.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1310, 'Appetizers', 'Overstuffed Mushrooms', '2 lb Medium-sized fresh mushrooms 1 pk (8 oz.) cream cheese, -softened 1 cn (4-1/2 oz.) deviled ham 2 tb Finely chopped stuffed -olives 1 tb Prepared mustard 2 ts Onion powder 1/4 ts Ground turmeric 1 pn Ground black pepper Overstuffed Mushrooms From: The American Mushroom Institute Shared By: Pat Stockett Diced pimiento Rinse, pat dry and remove stems from mushrooms (use in soups, stews, etc.); set caps aside. In a medium bowl mix cream cheese, ham, olives, mustard, onion powder, turmeric and black pepper. Spoon or pipe into mushroom caps. Garnish with pimento. Yield: about 50 stuffed mushrooms (about 1-1/2 cups filling)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1311, 'Appetizers', 'Oyster Cracker Snack Mix', '1 pk Oyster crackers 1 c Wesson oil 1 pk Hidden Valley Ranch dressing 1 ts Dill weed 1 ts Garlic powder Warm oil; add dressing mix, dill weed and garlic powder. Mix together in a large bowl; toss until evenly distributed. Randy Rigg
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1312, 'Appetizers', 'Oyster Croquettes', '1/4 c Butter 1/4 c All purpose flour 1 c Milk Salt Freshly ground pepper 3 tb Butter 4 Minced shallot 1 lb Minced mushroom 24 Shucked & patted dry oyster (for deep frying) -vegetable oil 3 Egg All purpose flour 4 c Fresh bread crumbs Watercress Wedges lemon (Makes 24.) Melt 1/4 cup butter in heavy medium saucepan over low heat. Whisk in 1/4 cup flour and stir 3 minutes. Whisk in milk and bring to boil. Reduce heat and simmer 5 minutes, stirring occasionally. Season with salt and pepper. Melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add shallots and cook until softened, stirring occasionally, about 5 minutes. Add mushrooms, increase heat and cook until all liquid evaporates, stirring occasionally, about 10 minutes. Season with salt and pepper. Stir mushroom mixture into sauce. Cool. Heat skillet over medium-high heat. Add oysters and toss 2 minutes. Cool. Heat oil to 425 deg. in deep fryer or heavy large saucepan. Beat eggs to blend with 1 tablespoon vegetable oil. Pack sauce around each oyster, forming cigar shape. Dredge in flour, shaking off excess. Dip in egg mixture. Roll in bread crumbs. Fry in batches until golden brown, about 4 minutes. Remove using slotted spoon and drain on paper towels. Arrange croquettes on platter. Garnish with watercress and lemon.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1313, 'Appetizers', 'Oyster Pate', '1 qt Oysters (retain liquid) 1/4 t Garlic powder 1 t Louisiana hot sauce 1/2 t Onion powder 1 T Lea & perrins worcestershire 1 x Water (enough to cover oyste 1 x Salt, to taste Cook oysters in their own juice with all above ingredients. In food processor, put olives (stuffed with pimentos), oysters (drained), bacon (and a little bacon drippings), shake of garlic and onion powders, shake of chili powder, and sweet relish. Pulverize well in food processor. Chill and serve on crackers. Justin Wilson\'s \"Gourmet and Gourmand Cookbook\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1314, 'Appetizers', 'Oyster Stew Iv', '2 T Butter or margarine 8 oz Can oysters or 1/2 pt Shucked oysters Milk 1/8 t Celery salt Few grains cayenne pepper Paprika 1. Melt butter or margarine in a deep, 1-quart, heat-resistant, non-metallic casserole in Microwave Oven 30 seconds. 2. While butter or margarine is melting, drain oysters and reserve liquid. 3. Add drained oysters to butter or margarine and heat, covered, in Microwave Oven 2 minutes or until edges of oysters are curled. 4. Pour oyster liquid into a 2-cup heat-resistant, non-metallic measuring cup, and add enough milk to measure 1 1/2 cups. 5. Add milk mixture to oysters with celery salt and cayenne pepper. 6. Heat, covered, in Microwave Oven 3 minutes or until serving temperature is reached. 7. Sprinkle with paprika and serve in soup bowls with crackers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1315, 'Appetizers', 'Oysters and Caviar', '2 lb Seaweed 18 Oysters, on half shell 2 Scallions 2 oz Black caviar 2 Lemons Spread seaweed in a flat basket. Arrange chilled oysters in their shells, on the seaweed. Thinly slice scallions into rings. Sprinkle 2 or 3 pieces on each oyster. Top each one with a dab of caviar. Serve very cold, accompanied by fresh, thin sliced lemon wedges. Pass well chilled Champagne.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1316, 'Appetizers', 'Oysters Bingo (Fried Oysters)', '1 oz Butter or Vegetable oil 6 Fresh Oysters 1 c Flour ( seasoned with salt -and pepper) 1 tb Oyster Juice 1 tb White Wine 1 tb Shallots 1 tb Real Lemon Juice Oysters Bingo from the Ships Cabin Seafood Restaurant in Norfolk, Virginia Lightly bread 6 oysters and saute on one side until golden brown, then saute the other side until same color appears. Remove oysters from pan. Turn off heat and add the wine, oyster juice, lemon juice, and shallots to the butter that the oysters were sauted in. This will make a creamy sauce to pour over the oysters.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1317, 'Appetizers', 'Oysters In Blankets', '8 oz Can oysters, drained 1/2 lb Raw bacon, cut in half 1. Wrap individual oysters with 1/2 strip bacon and fasten with a toothpick. 2. Line a heat-resistant, non-metallic baking dish with a double thickness of paper toweling. Place 15 bacon-wrapped oysters on paper toweling in a circle. 3. Heat, covered with paper toweling 8 to 10 minutes. 4. Remove toothpick and serve on toast or crackers. 25 appetizers
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1318, 'Appetizers', 'Oysters In Champagne Sauce', '24 Raw oysters - in shell ------------------------------CHAMPAGNE SAUCE------------------------------ 1 1/2 tb Unsalted butter 1 1/2 tb Flour 1/2 c Oyster juice - from above 1/2 c Champagne - or other dry -sparkling wine 1/4 ts Celery seed - ground Freshly ground white pepper 2 c Rock salt - or coarse salt -for the broiler pan * 2 cups rock salt - or coarse salt for the broiler pan *DIRECTIONS* PREPARATION: Open the oysters as instructed in previous recipe (\"Opening Oysters in the Microwave\"). Measure 1/2 cup of the strained cooking liquid and reserve. CHAMPAGNE SAUCE: Melt the butter in a 1-quart glass or ceramic measure or bowl, uncovered, on high for 2 minutes. Stir in 1/2 cup reserved oyster juices and Champagne and cook, uncovered, on high, stirring twice during cooking, for 4 minutes or until thickened. Recipe can be made to this point a few hours ahead. COOKING AND SERVING: Heat the broiler with rack set at its highest level. Stir celery seed and white pepper to taste into the sauce. Spread 2 cups of coarse or rock salt in the bottom of a broiler pan to steady oysters. Nestle reserved shells into salt. Put each oyster in a shell and thoroughly coat the tops with sauce. Put under preheated broiler until just golden, about 2 minutes. Makes 4 first-course servings. NOTE: This is a simple and elegant classic. You can prepare the oysters and sauce ahead in the microwave, and then broil for a minute or two just before serving. The obvious wine to serve is Champagne. If you choose another dry sparkling wine to drink instead, use the same one in the sauce. Recipe from Barbara Kafka, Cook\'s Magazine, September/October, 1987.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1319, 'Appetizers', 'Oysters Lafitte', '--------------------------GARLIC ONION CREAM SAUCE-------------------------- 2 tb Butter, clarified 1 ea Garlic, clove 1 tb Onion, green, minced 1 ea Shallot, minced 1 ts Dill weed 1/2 c Wine, white 1/2 c Cream 1/2 lb Crabmeat 2 tb Butter, clarified 1 tb Flour 24 ea Oysters, on the half shell Salt, rock --------------------------WINE AND TARRAGON SAUCE-------------------------- 2 lg Egg yolks 1 ds Salt 1 ts Juice, lemon 1 ts Tarragon 2 tb Wine, white 1/2 lb Butter Salt (to taste) Pepper, white (to taste) Garlic Onion Cream Sauce : ========================== Heat the butter in a skillet and add garlic, green onion, shallot and dill. Cook for 2 minutes and add white wine and cream. Reduce until thickened. In another pan, saute the crabmeat in an ounce of clarified butter until hot, then add the crabmeat to the cream mixture. Add combined flour and melted butter. Wine and Tarragon Sauce: ======================== Carefully cook the egg yolks with a dash of salt and lemon juice, stirring all the while. Reduce the wine and tarragon to a paste and add. Drizzle in butter until the sauce is thick and emulsified. Taste and correct seasoning with salt and white pepper. Oysters: ======== Put the oysters on a bed of rock salt and place them under a broiler for 30 seconds. After thirty seconds, take them out of the broiler and spread on the cream sauce. Top with the second sauce and then broil until brown. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gunter Preuss, Versailles Restaurant, New Orleans
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1320, 'Appetizers', 'Oysters Mosca', '2 tb Vegetable oil 3 Cloves garlic, pressed 4 bn Scallions, chopped 2 pt Oysters, chopped w/liquid 2 tb Chopped parsley 2 tb Lemon juice 1/2 ts Salt 1/4 ts Pepper ds Oregano 3/4 c Bread crumbs 3/4 c Grated Romano cheese 24 Cocktail patty shells Cook garlic and scallions in oil or margarine until soft. Add oysters, parsley, lemon juice, slat pepper and oregano. Cook about 10 minutes, stirring often. Add bread crumbs and cheese; mix well. Pour mixture into patty shells. Heat in 350?F oven for 10 minutes. Barbara Bohannon
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1321, 'Appetizers', 'Oysters Philadelphia', '16 md Oysters 4 tb Sherry Rock Salt 1/4 c Finely Chopped Celery 1 tb Butter Bechamel Sauce Paprika Melted Butter Grated Parmesan Cheese Poach oysters in their own liquor for 2 minutes. Sprinkle sherry over oysters. Clean the bottom of the deeper oyster shells and set them on a baking tray covered with rock salt. Saute chopped celery in butter and place 1 teaspoonful in each shell. Place a poached oyster on each bed of celery and cover with Bechamel Sauce which has been mixed with a few drops of melted butter over each oyster. Bake in a hot 400oF oven until golden brown. Serve with dark bread and butter.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1322, 'Appetizers', 'Oysters Poached In White Wine', '16 Freshly shucked oysters 6 oz Dry white wine 2 oz Olive oil 2 oz Fresh lemon juice 1/4 ts Salt 1/4 ts White pepper 1/4 ts Dried thyme 1/4 ts Dried chervil 1 ts Chopped fresh parsley 1 Garlic clove, crushed Place all ingredients in nonreactive pot. Bring to a boil over moderate heat. Remove from heat and allow to cool to room temperature. Remove crushed garlic clove before serving. Serves four as a first course, two as a light entree. This elegant first course looks very attractive served in clear glass bowls or clear stemmed dessert dishes. Be sure to serve fresh heated French bread with sweet butter to sop up these wonderful juices.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1323, 'Appetizers', 'Oysters Randall', '| Ingredients | | | 10 | oz | spinach, frozen, chopped | | | 1/2 | cup | white wine | | | 2 | oz | bacon, chopped | | | 1/4 | cup | onion, finely chopped | | | 1 | each | garlic clove, minced | | | 12 | md | oysters | | | 1/2 | cup | heavy cream | | | 1/2 | teaspoon | thyme | | | 1 | oz | hazelnut liqueur | | | 4 | oz | swiss cheese, grated | | | 2 | oz | asiago cheese, grated | | | 1 | | white pepper, to taste | | | 1 | each | egg, beaten slightly | | | 1 | tablespoon | water | | | 1/2 | pk | puff pastry | | | | | |
Directions:
| In a medium saucepan, add frozen spinach and wine. Cook covered over low heat until done. Cool and drain by squeezing spinach with hands or cheesecloth, reserving liquid.
In a medium saute pan, cook bacon until almost done, then add onions and garlic, continue cooking until onions are golden. Remove bacon mixture from pan and add cooking liquid from spinach. Open oysters (be sure to keep the 1/2 shell you will not be using near to 1/2 shell containing oyster) draining liquid into pan also. Add thyme and boil over medium heat until reduced to about 1/4 cup. Add cream and hazelnut liqueur; continue cooking until mixture is thickened and reduced a bit. Season to taste with white pepper.
In a medium mixing bowl, combine spinach with bacon mixture and cream sauce. Stir until thoroughly combined. Top each oyster with 1-2 tablespoons of spinach mixture. Sprinkle with swiss cheese and half as much asiago cheese. Roll puff pastry accordingly. Using the 1/2 shell as a template, set on top of pastry and cut out, then lift the piece of pastry and put on top of corresponding oyster. Continue doing this until all oysters are topped with pastry, discard unneeded 1/2 shells. Beat egg with 1 tablespoon of water and with a pastry brush, brush tops of each oyster. Place oysters on a baking sheet and bake in a 400-degree oven for 30-40 minutes or until pastry is a dark golden brown. Serve immediately.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1324, 'Appetizers', 'Oysters Rockefeller', '36 Oysters 1 lb Spinach, fresh 1 c Scallions, finely chopped 1/2 c Celery, finely chopped 1/2 c Parsley, finely chopped 1 Clove garlic, finely minced 1 cn Anchovies, (2 ounce) 8 tb Butter 1 tb Flour 1/2 c Heavy cream Tobasco 1 tb To 2 tb Pernod (or other -anise flavored liqeur) 1. Preheat oven to dg450. 2 Open the oysters, leaving -them on the half shell and Oysters Rockefeller serves 6 (or more) reserving the oyster liquor. 3. Pick over spinach and remove any tough stems and blemished leaves. Rince well and put in a saucepan. Cover and cook, stirring, until spinach is wilted. Cook briefly and drain well. Squeeze to remove excess moisture. Blend or put through a food mill. There should be about 2 cups. 4. Put the scallions, celery, and parsley into the container of an electric blender and blend. There should be about 1 cup finely blended. 5. Chop the anchovies and garlic together finely. 6. Heat 4 tablespoons of butter in a skillet and add the scallion and celery mixture. Stir about 1 minute and add the anchovie mixture. Cook, stirring, about 1 minute, and add the spinach. Stir to blend. 7. Heat remaining 4 tablespoons of butter in a saucepan and add the flour. Blend, stirring with a wire whisk, and add oyster liquor, stirring vigorously with the whisk. Stir in the cream. Season with Tobasco to taste. DO NOT ADD SALT. Add the spinach mixture and Pernod. Let cool. 8. Spoon equal portions of the mixture on top of the oysters and smooth over the tops. Sprinkle with Parmesan cheese. Bake about 25 minutes or until piping hot. Note: The same spinach topping is equally as good, (some think better), with clams on the half-shell. (Clams Rockefeller) **
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1325, 'Appetizers', 'Oysters Rockefeller (Gourmet Mag.)', '1 Boston lettuce, washed, drie -, & chopped fine 1/2 lb Fresh spinach, washed, dried - & chopped fine 1 c Scallion, minced 2 3/4 c Dry bread crumbs, fine 1/2 c Fresh parsley, minced 1/4 c Celery, minced 3 Garlic cloves, minced 1 c Unsalted butter 2 tb Pernod 1 tb Anchovy paste 1/8 ts Cayenne pepper 12 sl Bacon, lean 36 lg Oysters in shells Coarse salt for platters Lemon wedges Shuck oysters, reserving liquor and bottom shells. Scrub and dry shells. In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs, parsley, celery, and garlic. In a skillet, met butter over moderate heat and cook the spinach mixture, stirring for 1-2 minutes, or until greens are wilted. Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to taste. Chill the mixture, covered, for 1 hour. In another skillet, cook bacon over moderate heat until crisp. Transfer to paper towels to drain, and then crumble it. Arrange one oyster in each of the reserved shells and moisten each with some of the reserved liquor. Spread half the spinach mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each oyster. Top the bacon with remaining spinach mixture and sprinkle each with 1 Tbsp of remaining bread crumbs. Arrange oysters on an oven proof platters filled with coarse salt. Bake in the middle of a preheated 450f oven for 18 minutes or until bread crumbs are well browned. Garnish with parsley sprigs and lemon wedges and serve. a 1976 Gourmet Mag. favorite
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1326, 'Appetizers', 'Oysters Rockefeller - Gourmet Magazine', '1 Boston Lettuce, Wash, Dried 1/2 lb Fresh Spinach, Wash, Dried 1 c Scallion, Minced 2 3/4 c Dry Bread Crumbs, Fine 1/2 c Fresh Parsley, Minced 1/4 c Celery, Minced 3 Garlic Cloves, Minced 1 c Unsalted Butter 2 tb Pernod 1 tb Anchovy Paste 1/8 ts Cayenne Pepper 12 Slices Lean Bacon 36 lg Oysters In Shells Coarse Salt For Platters Lemon Wedges Shuck oysters, reserving liquor and bottom shells. Scrub and dry shells. In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs, parsley, celery, and garlic. In a skillet, met butter over moderate heat and cook the spinach mixture, stirring for 1-2 minutes, or until greens are wilted. Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to taste. Chill the mixture, covered, for 1 hour. In another skillet, cook bacon over moderate heat until crisp. Transfer to paper towels to drain, and then crumble it. Arrange one oyster in each of the reserved shells and moisten each with some of the reserved liquor. Spread half the spinach mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each oyster. Top the bacon with remaining spinach mixture and sprinkle each with 1 Tbsp of remaining bread crumbs. Arrange oysters on an oven proof platters filled with coarse salt. Bake in the middle of a preheated 450?F oven for 18 minutes or until bread crumbs are well browned. Garnish with parsley sprigs and lemon wedges and serve. a 1976 Gourmet Mag. favorite
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1327, 'Appetizers', 'Oysters Thomas', '16 lg Oysters, fresh Rock salt Bearnaise Sauce 1 lb Lump crab meat Cream Sauce 1/4 c Dry bread crumbs Paprika Lemon quarters Parsley sprigs Oysters Thomas serves 4 Remove oysters from shells. Scrub half of shells and place on a bed of rock salt in a large flat pan. Put 1 - 2 teaspoons Bearnaise Sauce in each shell; top with an oyster and 1 tablespoon crab meat. Combine remaining Bearnaise Sauce with Cream Sauce and spoon on top. Sprinkle with bread crumbs and paprika. Bake at dg400 for 15 minutes or until sauce starts to brown. Serve with lemon and parsley. **
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1328, 'Appetizers', 'Pacific Mushroom Caps', '24 Large mushroom caps, cleaned 1/3 c Butter/margarine, melted 6 oz Snow crab meat 1 tb Prepared horseradish 1/4 c Dry bread crumbs 1/4 c Grated parmesian cheese 2 tb Minced green onion 1 tb Minced parsley 3 tb Mayonaise Oven: Preheat oven to 375 deg F. Adjust rack to upper 1/3 of oven Brush mushrooms with melted butter, place rounded side down on an ungreased baking sheet. Drain crab meat, discard liquid, set crab meat aside. In a medium bowl, stir together mayonaise and horseradish. Add bread crumbs, cheese, green onion and parsley, stirring until well mixed. Add crab meat and toss with a fork. Mound 1 level tablespoon of the mixture into each mushroom. Bake 5 minutes or until warm, then broil 4\" from the heat source for about 1 minute or until golden brown. Serve immediately. Microwave: On a paper plate, lined with a paper towel, arrange mushrooms in a circle. Cover with waxed paper. Cook at 100% power (700w) for 2-3 minutes or until hot. Rotate plate once. Try 12 at a time.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1329, 'Appetizers', 'Pai Chiao Hsia Ch\'Iu (Shrimp Balls)', '20 sl White bread, crusts removed, -n 1/4-inch cubes 1 1/8 lb Shrimp, shelled, deveined, & -insed 1/2 c Water chestnuts, blanched & -inely chopped 1 lg Egg white, beaten lightly 2 tb Lard, finely chopped 1 tb Rice wine 1 1/2 ts Gingerroot, minced 1 1/2 ts Scallion, minced 1 1/2 ts Salt 1 1/2 tb Cornstarch Peanut or corn oil for fryin 3 tb Coarse salt 1 tb Szechwan peppercorns, crushe - & lightly toasted Arrange bread cubes in one layer on a baking sheet and let them dry at room temperature overnight. In a food processor, puree the shrimp, transfer to a bowl, and stir in water chestnuts, egg white, lard, wine, ginger, scallion, salt, and cornstarch. Beat vigorously with a wooden spoon and compact it. Form rounded teaspoons of the mixture into balls with hands dipped in cold water. Roll the balls in the bread crumbs, pressing the cubes in lightly. Arrange them in one layer on the baking sheet. In a deep fryer, heat 2-inches of oil to 375f. In it fry the shrimp balls in batches, turning them, for 1-2 minutes or until they are golden. Transfer them to paper towels to drain. Bring the oil up to 375f again and add the shrimp balls. Fry again, turning, until they are a deep golden. Transfer to paper towels to drain. In a small bowl, stir together the coarse salt and peppercorns for dipping. Serve with the shrimp. A 1980 Gourmet Mag. favorite
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1330, 'Appetizers', 'Pakoras', '1 1/3 c Besan Or Gram Flou -- [lentil flour) 1 tb Freshly Squeezed Lemon Juice 2 ts Ground Coriander 2 ts Margarine Or Oil -- melted 1 1/2 ts Salt 1 ts Garam Masala -- (recipe to Follow) 1/2 ts Baking Powder 1/2 ts Ground Tumeric 1/2 ts Cayenne Pepper Water Choice Of Vegetable -- (to Follow below) Vegetable Oil For Frying 1 In a large bowl combine the first 9 ingredients with enough water to form a thick batter. 2 Prepare the vegetable as directed below, and dip into batter, allowing excess to drip off. 3 In a large saucepan or a deep skillet, heat 2 inches oil over high heat until very hot. Add batter-coated vegetables, a few pieces at a time; fry until golden brown (cooking time varies from 3 to 10 minutes). If oil begins to spatter or smoke, reduce heat to medium. 4 Drain vegetables on paper towels. Serve hot. Eggplant: Cut 1 medium unpeeled eggplant into wedges. Add 2 tablespoons khus-khus (white poppy seeds) to batter, if desired. Dip eggplant in batter and fry 8 to 10 minutes or until tender. Potatoes: Cut 3 large potatoes into thick slices. Dip into batter and fry 5 to 8 minutes, or until tender. Green Peppers: Cut 2 seeded green bell peppers into wedges. Dip into batter, and fry 3 to 5 minutes, or until tender. Mushrooms: Dip 1/2 pound of whole mushrooms into batter. Fry 3 to 5 minutes, or until tender. Onions: Cut 2 large peeled onions into thin slices; sprinkle with salt and allow to drain. Instead of usind batter, coat onion slices with besan mixed with 4 chopped scallions, 1 tablespoon chopped cilantro, and 1 minced green chile (optional). (You may coat several slices at a time to form a fritter or pancake.) Fry 3 to 5 minutes until tender. Recipe By : Adam Solomon
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1331, 'Appetizers', 'Pakoras (Savory Fritters)', '1/2 c Besan 5 oz Warm water 1/4 ts Red pepper 3/4 ts Salt 1/2 ts Garam Masala Paprika (optional) 1 sm Onion 1 Potato Few spinach leaves Oil for deep frying 1. In a bowl put the besan and half the water and stir until it becomes a thick batter. Beat hard for 5 minutes. gradually add the rest of the water and leave to swell for 30 minutes. Add salt and pepper and Garam Masala and beat again. 2. Wash peel and slice onion and potatoes. 3. Wash and pat dry spinach leaves. 4. Heat Oil till smoking hot and dip the vegetables in the batter and deep fry till golden brown. 5. Serve hot. Recipe By : Somesh Rao
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1332, 'Appetizers', 'Palmiers with Honey Mustard and Prosciutto', '1 Sheet puff pastry -- 18 x 11 \" 3 tb Honey mustard 4 oz Prosciutto -- thinly sliced 1 c Parmesan cheese -- freshly Grated 1 Egg 2 ts Water Place the puff pastry on a work surface and spread the mustard over the top. Arrange the prosciutto evenly over the mustard to cover all the pastry, and then sprinkle with the Parmesan. Lightly press the cheese into the prosciutto with a rolling pin. starting at one long edge, roll up the puff pastry like a jelly roll just to the middle of the dough; then roll up the other side in the same fashion, making two rolls that meet in the center. Using a serrated knife, cut the rolls crosswise into 1/2\" slices. Place the slices on cookie sheets lined with parchment paper and press lightly with your hands to flatten. Refrigerate for 15 minutes. Preheat oven to 400 degrees. Beat the egg and water together in a small bowl. Brush the top of each palmier with the egg wash. Bake until puffed and lightly golden, about 10 minutes. Serve warm or at room temperature. Recipe By : The Silver Platter Good Times Cookbook
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1333, 'Appetizers', 'Pancakes with Mushrooms', '-----------batter----------- 1 c Milk 2 Eggs 1 c Flour 1/2 c Water 1/2 ts Salt 3 tb Salad oil ----------stuffing---------- 2 tb Butter 1 Onion, sliced 10 oz Mushrooms, sliced 2 tb Water 2 Slices white bread Salt and pepper 3 tb Bread crumbs 2 tb Butter Heat the butter in a skillet, add onions, and fry until golden. Add mushrooms and 2 tablespoons water, cover and cook on low heat for 5 minutes. Soak the bread in water, squeeze. Put everything through a grinder, season with salt and pepper. Mix until creamy. Spoon a little of the stuffing into the center of each pancake and fold the pancakes envelope fashion to encase the suffing completely. Roll each stuffed pancake in leftover batter and in bread crumbs. Fry in hot butter until golden on both sides. Yields 15 pancakes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1334, 'Appetizers', 'Pancakes with Nine Fillings - Guchul Pan *', '-------------------------------PANCAKE BATTER------------------------------- 1 1/2 c All-Purpose Flour 1 lg Well Beaten Egg 1 c Cold Water 1 1/4 c Milk 1/3 ts Salt 1 lg Pinch White Pepper 1 lg Pinch Chili Powder Oil, Butter Or Lard -------------------------------NINE FILLINGS------------------------------- 8 lg Black Chinese Mushrooms 1 lg Carrot 1 4-inch Piece Giant White - Radish, Japanese -Daikon -Chinese - Loh Buk 8 Green Onions 3 Egg Whites 1 c Kim Chee 10 oz Lean Beef Rump Or Fillet Sesame Oil Vegetable Oil Light Soy Sauce Salt, Pepper And Sugar 3 tb White Sesame Seeds -------------------------------DIPPING SAUCE------------------------------- 3/4 c Light Soy Sauce 2 1/2 tb Chinese Brown Vinegar 2 tb Finely Minced Green Onions 1 tb White Sesame Seeds, Toasted - And Ground 1 lg Pinch Sugar 1 lg Pinch Chili Powder This delightful dish is an innovative and economical way to serve a do-it-yourself-style appetizer or main-dish. It is usually presented in a special lacquered wood or china tray with the required number of compartments. It is just as effective served on a tray in small bowls or dishes. The pancakes can be made in advance and kept refrigerated until needed, and many of the fillings can also be prepared ahead of time for convenience. Sift the flour into a mixing bowl and make a well in the center. Add the beaten egg, water, milk and seasonings and beat until smooth, then set aside for 20 minutes. Drain the Chinese mushrooms, reserving the liquid. Discard the stems, then squeeze out as much water as possible from the caps and shred them very finely. Place in a small pan and simmer for 6 minutes with 2 tablespoons soy sauce, 2 teaspoons sugar and enough reserved water to just cover. Drain well. Peel the carrot; cut lengthwise into thin strips, then into fine shreds. Cut the shreds into 1-inch lengths. Heat a small pan, add a very little vegetable oil and a few drops of sesame oil and stir-fry the carrot until softened but still uncolored. Add a little salt, pepper and soy sauce and remove from the heat. Rinse out the pan. Peel and grate the radish and cook in the same way as the carrot, omitting the soy sauce. Trim the green onions, cut into short lengths and shred finely. Stir-fry briefly in vegetable oil until just softened. Beat the egg whites until slightly frothy, adding a very small pinch of salt and pepper. Rub a small omelet pan or a well-seasoned wok with oil and pour in the egg. Tilt the pan so that the egg runs thinly over as wide an area as possible. Cook until firm but not colored on the underside, then flip over and cook the other side briefly. Repeat this with the egg yolks, taking care to cook them gently so they do not burn. Cut into narrow shreds, then cut crosswise into short lengths. Very thinly shred the kim chee, squeezing to remove as much liquid as possible. Cut the beef into paper-thin slices (having it partially frozen makes this easier, then cut crosswise into very thin shreds. Heat a little vegetable oil and sesame oil together in a pan or wok and stir-fry the beef until it changes color, then splash in 1 tablespoon soy sauce, a sprinkle of salt, pepper and sugar and a little extra sesame oil. Toast the sesame seeds in a dry pan over moderate heat until they turn golden and begin to pop. Remove, cool slightly and grind to a fairly fine powder. Mix the sauce ingredients together and divide among several dishes. Rub the omelet pan or wok again with oil. Pour in a large spoonful of the batter and cook until the underside is golden and small bubbles appear on the surface. Flip over and cook the other side. Continue to cook pancakes over medium heat until batter is used up, stacking the pancakes under a cloth. Serve the pancakes and fillings at room temperature on a tray with the dipping sauce. Typed by Syd Bigger.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1335, 'Appetizers', 'Panjaria Salata (Beetroot Salad)', '6 md Beetroot with tops Water Salt Skorthalia (recipe separate) -----------------------------DRESSING (OPTIONAL----------------------------- 1/3 c Olive oil 2 tb Vinegar 1 tb Finely chopped coriander,opt Serves: 6-8 Cooking time: 35-50 minutes Wash beetroot well, cut off tops, leaving about 3 cm (1 1/4 inches) on beetroot. Select the tender, undamaged leaves of the beetroot, discarding remainder. Boil beetroot in salted water to cover until tender - about 30-45 minutes. Boil tops separately in salted water for 15 minutes. Peel beetroot and slice or cube into a bowl. Drain tops and add to bowl if desired, or leave in a separate bowl. Either serve at room temperature with Skorthalia, or mix dressing ingredients, pour over hot beetroot and leaves and allow to cool before serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1336, 'Appetizers', 'Panzerotti Master Recipe', '40 To 45 3-inch panzerotti. Yield: Roman Pepper Pastry will make approximately 30 to 35 3-inch panzerotti. Any of the other yeast doughs will yield approximately Crust suggestions: Roman Pepper Pastry Crust, Basic Pizza Dough, Sicilian- style, Semolina, Herb, or Pepper-Lard Dough Six Fillings followed by General Instructions Filling #1 1/3 cup tomato sauce 1/2 cup mozzarella or scamorza, coarsely shredded 1 garlic clove, peeled and minced 2 fresh basil leaves, finely minced, or 1/4 tsp dried thyme, oregano, or marjoram Freshly ground black pepper to taste Filling #2 1/3 cup tomato sauce 1/2 cup mozzarella, coarsely shredded 1 -2 oz can anchovies, drained and finely chopped 1 tsp finely minced fresh parsley leaves Freshly ground black pepper to taste Filling #3 1/2 cup cooked spinach, squeezed dry and finely chopped 1/2 cup ricotta 2 Tbsp freshly grated Parmesan cheese 1/2 cup finely minced prosciutto Freshly ground black pepper to taste Filling #4 1/2 cup cooked spinach, squeezed dry and finely chopped 1 -2 oz can anchovies, drained and finely chopped 2 Tbsp drained capers 2 Tbsp ricotta Freshly ground black pepper to taste Filling #5 1/2 cup shredded Fontina cheese 1/2 cup finely chopped onion, sauteed in 2 tsp. olive oil until wilted 1 tsp dried herbes de Provence or 1 Tbsp assorted fresh herbs 10 oil-cured black olives, pitted and finely chopped Freshly ground black pepper to taste Filling #6 1/2 cup ricotta 1/4 cup finely chopped salami 1/2 cup smoked mozzarella, coarsely shredded General Instructions for Panzerotti 1. Preheat the oven to 450 degrees for 30 minutes. 2. Roll the dough of your choice out to an even 1/8 inch thickness with a rolling pin. If necessary, use dustings of flour to prevent the dough from sticking. 3. Cut out as many panzerotti as possible using a 3 inch glass as a cutter. 4. Combine all of the ingredients together in a bowl for any of the 6 filling suggestions. 5. Put a scant teaspoon of filling on one half of each of the circles of dough. (There will be leftover filling if using Roman Pepper Pastry Dough; use it in an omelet.) 6. Fold the dough over into little crescent shapes, pressing down to seal the edges with your fingers. Place each one on an oiled baking sheet. 7. Bake for 15 to 20 minutes, or until lightly colored. Or deep-fry in 2 inches of vegetable oil until golden. Panzerotti are best served piping hot. Freezing Panzerotti Freeze the raw panzerotti in one layer on a baking sheet. Once they are frozen solid, they can be transferred to plastic bags. The can be frozen up to 4 months. Reheating Panzerotti To reheat Panzerotti,simply put them on a baking sheet and warm them up in a 350 degree oven for 10 to 15 minutes. To bake frozen panzerotti, preheat the oven to 450 degrees. Lay the panzerotti on a baking sheet and cover them tightly with aluminum foil. Bake for 15 minutes. Then remove the foil and continue baking until turnovers are golden brown. Source: The Pizza Book by Evelyne Sloman Posted by Linda Davis
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1337, 'Appetizers', 'Papadakis Stuffed Grape Leaves', '1 1/2 lb Ground lamb 1 lg Yellow onion; chopped fine 1 bn Parsley; chopped 1 bn Fresh mint; chopped 1 c Pine nuts 1/2 c Fresh lemon juice 1/2 c Olive oil 1/2 ts Oregano 1/2 ts Salt 1/2 ts Pepper 1 Jar grape leaves * -Water (as needed) *Note: Grape leaves should be washed and stems removed. In a large bowl place the lamb, onions, parsley, mint, pine nuts, lemon juice, olive oil, oregano, salt, and pepper. Mix the ingredients together with your hands so that they are well combined. Lay a grape leaf out flat. Place approximately 3 ounces of the lamb mixture in the center of the grape leaf. Fold over the stem end. Fold over the two sides. Roll up the grape leaf so that the mixture is completely encased. Repeat this process until all of the meat mixture is used. Preheat the oven to 350 F. Line the bottom of a large baking dish with approximately 10 grape leaves. Place the stuffed grape leaves in the dish so that they are tightly packed. Cover the stuffed graped leaves with water and bake them for 1 hour.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1338, 'Appetizers', 'Papaya & Vegetable Salsa', '1 lg Papaya; peeled, seeded, -- finely chopped 1 c Seeded tomatoes -- (finely chopped) 1/2 c Peeled seeded cucumber -- (finely chopped) 1/4 c Finely chopped green onion 3 tb Fresh lime juice 1 tb Chopped fresh cilantro 1 tb Seeded jalapeno chili -- (finely chopped) Low-fat tortilla chips Here\'s a pretty and fresh-tasting salsa that is great with low-fat tortilla chips. Celery sticks and bell pepper strips also make good, healthful \"scoops\". DIRECTIONS: =========== Combine first 7 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.) Let stand at room temperature 30 minutes before serving. Serve with tortilla chips. Per 2-tablespoon serving: calories, 10; fat, 0; sodium, 2 mg; cholesterol, 0 Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993) Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1339, 'Appetizers', 'Papaya and Vegetable Salsa', '1 lg Papaya; peeled, seeded, -- finely chopped 1 c Seeded tomatoes -- (finely chopped) 1/2 c Peeled seeded cucumber -- (finely chopped) 1/4 c Finely chopped green onion 3 tb Fresh lime juice 1 tb Chopped fresh cilantro 1 tb Seeded jalapeno chili -- (finely chopped) Low-fat tortilla chips Combine first 7 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.) Let stand at room temperature 30 minutes before serving. Serve with tortilla chips.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1340, 'Appetizers', 'Pappa Al Pomodoro', '1 lb Plum tomatoes, diced 28 oz Can Italian tomatoes, -- undrained & chopped 1 1/2 lb Stale Italian bread, cubed 5 ea Garlic cloves 1 md Leek, white part only, -- washed well, chopped 1 md Onion, finely chopped 1 pn Red pepper flakes 3 1/2 c Vegetable stock 8 ea Basil leaves 2/3 c Olive oil Salt & pepper, to taste Combine all ingredients in a heavy stockpot and stir well. Cover and simmer 45 to 60 minutes, stirring occasionally to prevent sticking. Remove from heat and let stand, covered, 1 hour. The mixture should be very thick. Before serving, stir the soup well to break up all the bread pieces. Ladle into individual bowls and sprinkle with a little extra-virgin olive oil and salt and pepper. Serve lukewarm or reheat. \"Health\" Magazine September, 1993 Posted by Linda Davis
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1341, 'Appetizers', 'Parchment Wrapped Chicken', '2 Whole chicken breasts, Skinned and boned 3 tb Dark soy sauce 1 ts Ginger juice* 1/4 ts Sugar Boiling Water 1/2 lb Fresh bean sprouts 6 Green onions with tops, cut Into 2 inch lengths and Slivered 1/3 c Chopped walnuts 8 8 inch squares of parchment Paper PAPER Cut eight 8 inch squares of parchment paper. INGREDIENTS Cut chicken into thin, narrow strips, about 3 inches long. Combine soy sauce, ginger juice and sugar in large bowl; stir in chicken, let stand 30 minutes. Meanwhile, pour boiling water over bean sprouts; let stand one minute. Drain; cool under cold water and drain well. Thoroughly toss chicken mixture with bean sprouts, green onions and walnuts. Place about 1/2 cupful of chicken mixture in center of each parchment square. Fold bottom point of parchment over filling; crease just below filling and fold point over and under filling. Fold side points over filling, overlapping slightly. Crease paper to hold folds. Fold remaining corner down so point extends below bottom of bundle; tuck this point between folded sides. Crease paper to hold folds. Repeat with remaining parchment squares. (Ends up looking like small envelope, with flap tucked under bundle) Place bundles seam side down, in single layer on steamer rack. Set rack in large pot or wok of boiling water. (Do not let water level reach the bundles) Cover and steam about 7 minutes or until chicken is tender. Serve immediately *Peel fresh ginger root, then squeeze through garlic press. == Courtesy of Dale & Gail Shipp, Columbia Md. == ... Shipwrecked on Hesperus in Maryland. 15:35:39 10 Feb 94 --- Blue Wave/Max v2.12 * Origin: Pooh\'s Corner * (410) 327-9263 * (1:261/1131) =========================================================================== BBS: Ned\'s Opus Date: 02-10-94 (17:46) Number: 313 From: DALE SHIPP Refer#: NONE To: ALL Recvd: NO Subj: Chinese Appetizer 3/3 Conf: (4) Cooking
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1342, 'Appetizers', 'Parmesan Cheese Cones', '| Ingredients | | | 12 | oz | cream cheese, soft | | | 1/2 | cup | parmesan,grated | | | 1/3 | cup | mayonnaise | | | 3/4 | teaspoon | oregano,crushed | | | 1/4 | teaspoon | garlic powder | | | 2 | cup | almonds | | | | | |
Directions:
| Combine ingredients except nuts. Form into a pair of pine cones on a large
serving board or platter, using nuts to form `petals\'. Decorate with
evergreen sprigs and Christmas balls and serve with fruit and crackers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1343, 'Appetizers', 'Parmesan Croutons', '1 ea Slice Whole Wheat Bread 1 T Butter Or Margarine 1 T Grated Parmesan Cheese Trim crust from bread. Cut bread slice into quarters, making squares. Diagonally cut each square in to halves, making triangles. Arrange bread triangles in a shallow baking dish or pie plate. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till the bread is dry. Remove the bread from the microwave oven. In a custard cup micro-cook butter or margarine, uncovered, on 100% power for 40 to 50 seconds or till melted. Drizzle over bread triangles. Sprinkle with grated parmesan cheese.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1344, 'Appetizers', 'Parmesan-Curry Popcorn', '| Ingredients | | | 1/2 | cup | margarine, or butter, melted | | | 1/3 | cup | parmesan cheese, grated | | | 1/2 | teaspoon | salt | | | 1/4 | teaspoon | curry powder | | | 12 | cup | popcorn, already popped | | | | | |
Directions:
| Mix margarine, cheese, salt and curry powder. Pour over Popcorn; toss.
12 cups popcorn; 170 calories per cup.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1345, 'Appetizers', 'Parsley & Potato Soup', '| Ingredients | | | 1 | each | onion, chopped | | | 1 | teaspoon | oil, olive | | | 2 | cup | potatoes, chopped | | | 1 | cup | leeks, white only, sliced | | | 4 | cup | stock | | | 1 | teaspoon | salt | | | 1/4 | teaspoon | pepper, white | | | 2 | tablespoon | chives, fresh, chopped | | | 1/4 | cup | parsley, fresh, chopped | | | | | |
Directions:
| In a large pot, combine all the ingredients except the salt, pepper, chives & parsley. Cover the pot & bring to a boil. Lower heat & simmer for 30 minutes. Cool slightly, then puree. Season with salt & pepper & garnish with chives & parsley.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1346, 'Appetizers', 'Parsley Cheese Ball', '| Ingredients | | | 3 | oz | cream cheese, cubed, softened | | | 1/2 | pound | cheddar cheese, sharp, cubed | | | 1 | | onion salt, dash | | | 6 | each | olives, pitted, ripe | | | 1 | | garlic salt, or powder, dash | | | 3 | tablespoon | sherry, dry | | | 1 | | celery salt, dash | | | 1/2 | teaspoon | worcestershire sauce | | | 1/2 | cup | parsley sprigs | | | | | |
Directions:
| Put cream cheese and olives into blender container. Cover; blend at high speed until well mixed. Add sherry and worcestershire sauce. Cover; blend at high speed until smooth. Add cheddar cheese and seasoned salts. Cover; blend at high speed until smooth. If necessary, stop blender during processing and push ingredients toward blades with rubber spatula.
Turn mixture onto aluminum foil or waxed paper. Refrigerate several hours or overnight. About 30 minutes before serving time, put parsley sprigs into blender container. Cover; blend at medium speed until finely chopped. Empty onto waxed paper. Shape cheese mixture into ball; roll in parsley to coat competely.
Serving suggestion: Serve with crackers or small rye bread slices.
Makes one 3-inch ball.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1347, 'Appetizers', 'Party Cheese Log', '2 (8 oz) pkgs cream cheese, -softened 1 (10 oz) pkg sharp cheddar -cheese, shredded 1 tb Chopped red pepper or -pimento 1 tb Finely chopped onion 2 ts Worcestershire sauce 4 ts Lemon juice 1 ds Of ground red pepper 1 ds Of salt Chopped pecans Chopped parsley In large mixing bowl, beat cream cheese and cheddar cheese at medium speed with electric mixer until well blended. Add remaining ingredients except pecans and parsley; mix well. Chill several hours or overnight. Shape into log; garnish with nuts and parsley. Serve with crackers. Approximately 2 cups. Prep time: 15 minutes plus chilling Microwave Tip: To soften cream cheese, microwave in bowl on medium (50%) 2 minutes. Variations: Omit pecans. Roll in finely chopped parsley, dried beef or toasted chopped almonds. Shape into 1 large or 1 inch balls. Coat with chopped parsley. Serve with crackers or cucumber slices. Shape into pyramid. Coat one side with chopped nuts, parsley, and chopped dried beef. Shape into football with pimento strip lacing. From: Kraft advertisement Posted by: Bill McGimpsey
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1348, 'Appetizers', 'Party Fodder', '12 oz Box wheat chex 10 oz Box cheerios 6 oz Bite size rice chex 5 oz Slim pretzel sticks 1 Or 2 cans mixed nuts 1 lb Oleo or butter, melted 2 tb Worcestershire sauce 2 tb Garlic salt 1 Scant tbsp garlic powder PARTY FODDER Combine last four ingredients in large roasting pan. Add cereal and pretzels. Bake at 250 degrees for an hour, stirring every 15 minutes. Add the nuts during the last 15 minutes of baking. The size of cereal may vary, use your own judgment.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1349, 'Appetizers', 'Party Meat Ball Appetizers', '---------------------------------MEAT BALLS--------------------------------- 1 1/2 lb Ground beef 1/2 c Quaker Oats, uncooked -- (quick or old-fashioned) 1 tb Chopped parsley 1/2 ts Salt 1/8 ts Pepper 1/2 c Parmesan cheese 2 Eggs; beaten -----------------------------------SAUCE----------------------------------- 1 Garlic clove; minced 1 lb Canned tomatoes 6 oz Tomato paste 1 ts Salt 1/8 ts Pepper 1/2 ts Oregano 1/4 ts Basil For meat balls, combine all ingredients thoroughly. Shape to form small meat balls, using about 1 tablespoon for each. Brown in small amount of shortening in large skillet, turning frequently until browned on all sides. For sauce, combine all ingredients. Pour over browned meat balls; simmer about 30 minutes. Serve in chafing dish. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1350, 'Appetizers', 'Party Meatballs', '| Ingredients | | | 1 | pound | lamb, ground | | | 1 | each | egg, slightly beaten | | | 1 | tablespoon | garlic powder | | | 1/2 | cup | italian bread crumbs | | | 1 | tablespoon | vegetable oil | | | | | |
Directions:
| Combine ingredients. Form 1 inch balls. Fry in oil, turning fairly often, about 12 minutes, till browned through. Serve warm and provide sauces for dipping: salsa, ketchup, horseradish (see below), kinky peanut sauce (see below).
Horseradish - Combine 2 tbs sour cream with 1 tbs horseradish. Stir in some ground pepper and a squeeze of lemon.
Kinky peanut sauce - melt 2 tbs peanut butter and 1 tsp honey.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1351, 'Appetizers', 'Party Mix #1', '1/2 c Butter 1 tb Barbeque sauce 2 ts Bon appetit 1/4 ts Garlic powder 2 tb Sesame seed, toasted 2 c Rice cereal, bite sized 2 c Corn cereal, bite sized 1 c Wheat cereal, bite sized 1 c Thin pretzel sticks 2 c Mixed nuts Melt butter in small saucepan; stir in seasonings and toasted sesame seed. (Toast seeds in a 350 oven for 15 minutes or until golden brown) Pour hot seasoned butter over dry cereals, pretzel sticks and nuts. Mix thoroughly until all pieces are coated. Spread evenly in a 15 1/2 x 10 1/2 x 1/4 inch baking pan and bake in 250 oven for 1 hour, stirring occasionally. Makes 2 quarts. (I am assuming that when they talk about bite sized cereal, they mean Chex??) ** VARIATION ** CURRIED NIBBLERS: substitute 1/2 tsp curry powder, 1/2 tsp cinnamon, 2 tsp onion salt and dash cayenne or red pepper for the above seasonings.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1352, 'Appetizers', 'Party Mix #2', '7 c Of your favorite corn, wheat -and/or rice cereals 1 c Pretzel sticks 3/4 c Salted nuts Combine: 6 tb Melted butter or margarine 4 ts Lea & Perrins Original -Worcestershire Sauce 1 ts Lawry\'s Seasoned Salt Mix together: Pour over mixture and mix well. Spread on cookie sheet and bake at 250 for about 45 minutes, stirring every 15 minutes. Spread on paper towels to cool.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1353, 'Appetizers', 'Party Nibbles: Brie with Cranberry Chutney', '1 Brie round - 8-inch -----------------------------CRANBERRY-CHUTNEY----------------------------- 1 c Cranberries 1/4 c Packed brown sugar 2 tb Green onion, chopped 2 ts Lime juice 1 ts Pickled jalapeno, chopped Salt Pepper Toasted pecan halves(optl) Cranberry Chutney: In saucepan, bring cranberries, sugar and 1 tb water to boil; reduce heat and simmer, uncovered, for 5 minutes. Add onion, lime juice, jalapeno, and salt and pepper to taste. Let cool slightly (Can be covered and refrigerated for up to 3 days.) Place Brie on ovenproof serving dish. Spoon chutney over top. Bake in 350F 180C oven for 10-15 minutes or until cheese is just starting to melt. Garnish with pecan halves (if using). Fresh berries may also be used to garnish. Source: Canadian Living magazine - Nov 95 author: Margaret Fraser [-=PAM=-]
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1354, 'Appetizers', 'Party Nibbles: Feta Cheese Spread', '1/2 lb Feta cheese 1/2 lb Ricotta cheese 1 tb Lemon juice 1 tb Olive oil 2 Garlic cloves, minced 1 ts Dried oregano, or mint 2 tb Plain yogurt Crumble feta cheese into small bowl; mash in ricotta, lemon juice and oil until smooth. Stir in garlic and oregano. Blend in enough of the yogurt until of spreading consistency. Cover and refrigerate for at least 2 hours or up to 2 days. (Mixture thickens slightly when regrigerated.) Spoon mixture into mini pitas, spread it on slices of crusty baguette, or blend in more yogurt and serve as a dip for fresh vegetables. Source: Canadian Living magazine - Nov 95 author: Carol Ferguson [-=PAM=-]
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1355, 'Appetizers', 'Party Nibbles: Ginger Shrimp', '2 lb Large shrimp 1/4 c Vegetable oil 1/4 c Lime juice 2 tb Fresh gingerroot, minced 2 Garlic cloves, minced 2 sm Jalapeno peppers, -coarsely chopped 1 pn Pepper Lime wedges Peel and devein shrimp, leaving tails on. In blender, pure half of the oil, lime juice, giger, garlic, jalapeno peppers and pepper; toss gently with shrimp to coat well. Cover and refrigerate for 1 hour. Meanwhile, soak wooden skewers in cold water for 30 minutes. Thread 3 or 4 shrimp onto each skewer. Discard remaining marinade. Brush one side of shrimp with some of the remaining oil. cook shrimp, oiled side down, over medium-hot grill or broil for about 2 minutes per side or until pink and firm to the touch, turning once and brushing with remaining oil. Transfer to serving place; garnish with lime. Source: Canadian Living magazine Nov 94 by Rose Murray [author/writer] [-=PAM=-]
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1356, 'Appetizers', 'Party Nibbles: Mushroom Nests', '4 Phyllo pastry sheets 2 tb Butter, melted ------------------------------MUSHROOM FILLING------------------------------ 1 tb Butter 1 lb Mushrooms, finely chopped 1 tb Light soy sauce 1 Garlic clove, minced 1 pn Nutmeg 3 Green onions, minced 2 tb Toasted walnuts, fine chop 2 tb Light mayonnaise 1 pn Salt 1/4 ts Pepper Mushroom Filling: In nonstick skillet, melt butter over medium heat; cook mushrooms, soy sauce, garlic and nutmet, stirring, for about 7 minutes or until liquid is absorbed. Stir in onions and walnuts. Blend in mayonnaise. Season with salt and pepper to taste. Place 1 sheet of phyllo pastry on work surface, keeping remaining sheets covered withdamp cloth. Brush with butter. Lay second sheet of phyllo over top; brush with buter. Repeat with remaining sheets. Cut crosswise into fifths and lengthwise in thirds to make 30 squares total. Press each 4-layer square into nonstick 1-inch tart tin. Bake in 350F 180C oven for 10 minutes or until golden brown. Spoon filling into nests; bake for about 4 minutes or until filling is hot. Nests may be stored in cool dry place for up to 6 weeks. Garnish with some fresh parsley sprigs, slivers of red pepper and capers. Source: Canadian Living magazine - Nov 95 author: Kay Spicer [-=PAM=-]
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1357, 'Appetizers', 'Party Nibbles: Spanakopita Crackers', '1 tb Butter 1/2 c Shallots, finely chopped - or onions 1 lb Frozen chopped spinach -thawed 1 pn Nutmeg 1 pn Cayenne pepper 1 pn Pepper 1 c Firm goat cheese, crumbled Salt 8 Phyllo pastry sheets 1/4 c Butter, melted These spinach and cheese filled crackers can be made ahead, ready to pop into the oven at show time. For an even more artistic presentation, tie up with chives. The phyllo dough can be cut on the diagonal and the edges ruffled up. In non-stick skillet, melt butter; cook shallots over medium-low heat, stirring often, for 5 minutes or until softened. Press out excess liquid from spinach and chop finely. Add to skillet; cook, stirring, over medium heat just until moistened. Stir in nutmet, cayenne pepper and pepper. Transfer to bowl; let cool. Mix in cheese; season with salt to taste. Press mixture into tiny log shapes. Place 1 sheet of phyllo pastry on work surface, keeping remaining sheets covered with a damp cloth. Brush 1 half of pastry from 1 short end to centre with butter. Fold over, aligning short ends. Cut pastry in half crosswise to make 2 pieces. About 1/2-inch in from long edges on each piece of pastry, place 2 log-shaped mounds of filling. Roll up each piece loosely from short edge to enclose mounds completely. Cut pastry between the 2 mounds to separate into 2. With fingertips, gently press pastry together at each end of mount to form Christmas cracker shape [ed: Christmas crackers are those amusement items that are formed from a hollow tube, stuffed with a party hat and \"Cracker-Jack\" type prize. They produce a loud snapping sound when two people pull on either end). Repeat with remaining filling and pastry. (Can be refrigerated, separated by waxed paper in layers, in covered container for up to 3 days.) Place on nonstick or lightly greased baking sheet, about 1 inch apart. Brush with butter. Bake in 375F 190C oven for 7-9 minutes or until pastry is golden. Source: Canadian Living magazine - Nov 95 author: Iris Raven [-=PAM=-]
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1358, 'Appetizers', 'Party Nibbles: Spicy Almonds', '4 c Whole almonds [1 lb] 1/4 c Granulated sugar 1/4 c Dry sherry 1 tb Vegetable oil 1 tb Worcestershire sauce 1/2 ts 1 c Pinto beans, soaked 3 c Water 1 Bay leaf 5 Garlic cloves, peeled & -- mashed 1 ts Salt 1 ts Marjoram 1 ts Oregano 1 c TVP granules or flakes 1 tb Ketchup 7/8 c Hot water 1/2 c Chopped onion 1 tb Olive oil 3 lg Shiitake mushrooms soaked in -- 1 c hot water 2 tb Mirin sauce 1 tb Soy sauce 1/4 ts Black pepper 1 ts Mace Combine beans, water, bay leaf & garlic in a large pot. Bring to a boil & cook for 70 to 80 minutes till tender. Remove bay leaf & drain beans. Stir in salt, marjoram & oregano. Combine TVP, hot water & ketchup. Set aside. Saute onion in olive oil till soft. When mushrooms have soaked for 15 minutes, remove & slice into 1 inch strips about 14 inch wide. Set aside. Combine beans, onion & TVP mixture in a food processor along with mirin, soy sauce, pepper & mace. Blend till smooth. Fold in the mushroom strips. Pack mixture into a lightly oiled 1-quart mold. Cover with foil, place in a pan of hot water & bake at 350F for 1 hour. Remove from oven. Place a plate on top of pate & weight down till the pate becomes firm. Let cool in the fridge. Turn out onto a plate to serve. Serve as a spread on thin slices of melba toast or crackers. VT February 1992 Posted by Mark Satterly
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1360, 'Appetizers', 'Party Pick-Up Chicken Livers', '10 -minutes preparation time 15 -minutes cooking time --------------------------------INGREDIENTS-------------------------------- 2/3 c Bread crumbs; dry fine 1 lb Chicken livers; trimmed -halved 4 tb Butter; melted 1/4 c Ketchup 2 tb Brown sugar 2 tb Dijon mustart 1 1/2 tb Worcestershire sauce 1. Preheat oven to 400F. Place bread crumbs in a small dish. dip chicken livers in melted butter, then in bread crumbs to coat. Place on a lightly greased baking sheet. 2. Bake livers for 15 to 20 minutes, until they are cooked through and ctispy on the outside. 3. Meanwhile, in a small saucepan, combine ketchup, brown sugar, mustard, and Worcestershire. Heat sauce to boiling, stirring to dissolve sugar. Serve the warm livers with the hot sauce for dipping. From: 365 Ways to Cook Chicken
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1361, 'Appetizers', 'Party Pleaser Meatballs', '1 ea Recipe Of Basic Meatballs; * 1/2 c Coconut; Flaked 1/4 c Currant Or Grape Jelly 1/4 c Chutney Or Chutney Sauce; ** 1/4 c Dry Red Wine OR Orange Juice 2 t Mustard; Dry * See Recipe 12. ** Use a chopped chutney or chutney sauce. ~------------------------------------------------------------------------- Prepare the basic meatballs except -- add coconut before mixing the ingredients. Shape the mixture into 3/4-inch meatballs and bake at 400 degrees F. for about 15 minutes. Drain off the excess fat. In a large skillet, heat the remaining ingredients to boiling. Add the meatballs, cover and simmer, stirring occasionally, until the sauce thickens and meatballs are glazed, about 20 minutes. Serve with wooden or plastic picks.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1362, 'Appetizers', 'Party Quiches', '418 g Canned Alaska salmon -(red or pink) 550 g Ready-made shortcrust pastry 75 g Broccoli florets; blanched 75 g Asparagus spears; blanched 1 Leek - cleaned and thinly sliced 4 Fresh tomatoes; skinned, - de-seeded, chopped 4 Spring onions; chopped 1 sm Onion;, chopped 50 g Smoked salmon 8 Black olives, pitted - and quartered 50 g Stilton cheese, crumbled 50 g Cheddar cheese, grated 75 g Mozzarella, thinly sliced 50 g Feta cheese, crumbled 1 ts Pesto 12 Eggs 600 ml Milk 300 ml Single cream Salt and black pepper This recipe describes four quiches with different fillings. If preferred, one single filling may be chosen, but the ingredients must be multiplied by four. 1. Salmon with Broccoli and Stilton 2. Salmon with Asparagus and Cheddar 3. Salmon and Mozzarella 4. Salmon with Tomatoes and Feta Cheese Pre-heat oven to 200 C, 400 F, Gas mark 6. Drain the cans of salmon. Flake and set aside. Divide the pastry into four and roll out to line four 22.5 cm / 9inch flan dishes. Spread the salmon evenly over the base of each flan. Arrange the broccoli in one flan, the asparagus in another, and the leeks and tomatoes in the other two. Sprinkle the spring onions over the asparagus quiche, onion over the broccoli, smoked salmon into the leeks and olives into the tomato. Top the broccoli quiche with Stilton, the asparagus with Cheddar, the leek quiche with Mozzarella and the tomato with Feta cheese and pesto. Beat the remaining ingredients and pour into each flan. Bake for 10 minutes. Reduce the temperature to 160C, 325F, Gas mark 3 and cook for 40 minutes. Serve with salad. Makes 4, serves 24-32. Approx. 255 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1363, 'Appetizers', 'Party Sandwiches', '| Ingredients | | | | | ---Party Sandwiches--- | | | | | | | | | | |
Directions:
| Cheese Sandwiches: Cut each sandwich bread slice into 4 squares. Spread each with 1 ts whipped cream cheese (plain, chive or pimiento). Sprinkle with chopped nuts or garnish each with a nut. 30 calories per appetizer.
Cucumber Sandwiches: Cut each sandwich bread slice into 3 circles. Spread each with 1/4 ts margarine or butter, softened, or 1 ts whipped cream cheese. Place a thin cucumber slice between each 2 bread circles. 60 calories per appetizer.
Cucumber-Shrimp Sandwiches: Cut each sandwich bread slice into 3 circles. Spread each with 1 ts whipped cream cheese. Top each with a thin cucumber slice, small amount of cream cheese and cooked small shrimp. 15 calories per appetizer.
Ham Sandwiches: Cut each sandwich bread slice into 2 diamond shapes. Spread each with 1/4 ts margarine or butter, softened. Mix deviled ham spread with small amount mayonnaise or salad dressing; spread over diamonds. Garnish with sliced pimiento-stuffed olives. 60 calories per appetizer.
Do-ahead Tip: Place sandwiches on a cardboard tray; cover with plastic wrap. Overwrap with aluminum foil and freeze up to 2 months. (Do not freeze cucumber slices; add them just before serving.) Forty five minutes before serving, remove foil and let sandwiches stand at room temperature.
NOTE: For an attractive assortment, use a variety of breads; trim crusts and cut sandwiches into different shapes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1364, 'Appetizers', 'Pashtet Iz Pachonki', '1 lb Chicken livers or calves - liver cutinto strips 1 t Salt 2 ea Onions lg. sliced thin 1/3 c Butter 1/4 t Black pepper 1 ea Egg lg. 2 ea White bread slices crustless 1/2 c Chicken stock 1/2 ea Garlic clove minced In large skillet melt the butter, add the onions and garlic. Fry until they begin to brown, add the liver and continue to fry for 8-12 minutes until the livers are no longer showing any pink. Put the ingredients into blender/food processor and chop until the ,ixture is very fine and smooth. Grease a casserole dish and turn out the liver mixture into it. Preheat the oven to 350 degrees F. Bake the mixture for 45 minutes. remove from and allow to cool for 15 minutes then cover and refrigerate for 4-6 hours before serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1365, 'Appetizers', 'Pasta & Red Bean Salad', '2 c Rotini, or ziti 2 c Red kidney beans, cooked 1 c Diced zucchini 1 sm Green bell pepper, diced 1 md Tomato, chopped 1/3 c Chopped green olives 1 c Tofu mayonnaise 1/2 ts Chili powder 1/2 ts Coriander 1/2 ts Paprika 1/4 ts Sage Salt & pepper Cook pasta till al dente. Rinse & drain. Put in large bowl & add rest of the ingredients. Mix thoroughly & serve at room temperature. Nava Atlas, \"Vegetariana\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1366, 'Appetizers', 'Pasta Con Pesto Alla Melone', '1 c Fresh Grated Parmesan Cheese 2 c Fresh Basil Leaves 1/2 c Melted Butter 1/2 ea Cloves Fresh Garlic 1 tb Pine Nuts 3/4 c Olive Oil Pasta Capellini/Vermicelli Using blender or food processor, grate enough Parmesan chees to make one cup; add basil. The add melted butter, followed by garlic, pine nuts and finally the oil. Allow each ingredient to blend smoothly with the preceding ones, then let stand 1 hour. This is the Pesto Sauce. Prepare pasta according to package directions. Mix pesto with pasta fresh from the boiling water. Do not add too much pesto, but allow each person a chance to adjust flavor by taste, by adding more pesto if desired. Leftover pesto will last for a long time if refrigerated in a plastic container, but do not freeze. A light salad with oil and vinegar dressing and a veal dish go great with this. Pasta Con Pesto is also a versatile accompaniment to a variety of dishes-meat, fish, poultry, etc. Recipe taken from The Garlic Lovers Cookbook from Gilroy. Recipe submitted by Dr. Rudy Melon, President, Gavilan College. Chairman, Gilroy Garlic Festival.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1367, 'Appetizers', 'Pasta Di Pina', '3 T Olive Oil 4 ea Med. Cloves Garlic * 2 T Fresh Bread Crumbs 1/8 t Pepper 1 ea Env. Golden Onion Soup Mix 3 1/2 c Water 6 oz Uncooked Fine | Ingredients | | | 2 | tablespoon | olive oil | | | 1 | each | onion, yellow, diced | | | 1 | each | red bell pepper, diced | | | 2 | each | bananas, sliced | | | 1/4 | cup | pineapple juice | | | 3 | each | oranges, juiced | | | 4 | tablespoon | lime juice (about 2 limes) | | | 1/4 | cup | cilantro, fresh, chopped | | | 4 | tablespoon | scotch bonnet chile peppers, finely chopped | | | 2 | teaspoon | olive oil | | | 1 | pound | fettuccine | | | 1 | | salt & pepper | | | | | |
Directions:
| In a large saucepan, heat the oil and saute the onion and red pepper in it over medium heat for about 4 minutes. Add the bananas and pineapple and orange juice. Simmer over medium heat for 5 minutes, until the bananas are soft. Remove from the heat, add the lime juice, cilantro, chile peppers or Inner Beauty sauce, and 3 tablespoons of the parmesan cheese, and mix well.
In 4 quarts of boiling salted water, cook the fettuccine until al dente, about 8 to 10 minutes for dried pasta, 3 to 4 for fresh. Drain and put it into a stainless steel bowl.
Add the spicy mixture, butter, and mix well. Season with salt and pepper to taste and garnish with the remaining grated parmesan cheese.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1369, 'Appetizers', 'Pasta Rolls', '1 lb Ricotta Cheese (skim milk is -good) 4 oz Mozzarella, grated 4 oz Romano, grated 1 1/2 c Parmesan, grated 3 Eggs, whole or whites only 2 lb Pasta, homemade & fresh is -best. In STRIPS!!!!!!! 1 qt Chicken broth, VERY strong! Salt & Pepper to taste. Parmesan Cheese for topping Tomatoe sauce, spaghetti -sauce in a pinch. Should be -smooth. Yards of string Yards of CHEESECLOTH !!!! Make the cheese filling. Simply mix all the cheeses and then add the BEATEN eggs or egg whites. Make sure the harder cheeses are grated. They mix better that way. This is a relatively bland mixture as is but don\'t worry. Make the pasta. Use your favorite recipe. Green pasta is really neat for the effect. God knows the taste is great too. Cut the pasta into ABOUT 6\" wide stips. The length is according to what it\'s for. If your serving this for dinner make the strips about 18\" long. For appetizers or side dishes then only make them 6\" to 10\" long. Now simply lay out a piece of pasta. Smear filling on it. Like frosting a cake. EXCEPT leave about «\" free of filliing on the EDGES. The begining END can be covered. The last few inches of the strip should be left bare too. Now simply roll it up! Try to keep it as stright as possible, but don\'t stroke out if it\'s a little off. Keep repeating until you have one or two rolls per person. Set aside until all of them are made. Cut a piece of cheesecloth long enough to fully wrap around a roll with several inches of overlap. Repeat until you have all the cloth pieces cut. Simply wrap each pasta roll in one piece of cheesecloth. Tie the cloth closed. MAKE SURE IT\'S LOOSE. The pasta will swell quite a bit. Make your sauce and heat. Smooth sauce I think works for a nicer visual effect. Keep it hot, but on the side. Now POACH the pasta rolls in your chicken broth. Until they\'re done, about 15 minutes should take care of it. But make sure it\'s really only a simmer. If the broth is boiling it can cause the cheese to push out of the pasta and/or the pasta to simply break-up (it\'s not pretty!) Here\'s the fun part. Take the pasta rolls out of the broth. Cut the string and unwrap each one. Slice them like sausages, into rounds, except about 2\" thick. Place several slices onto each plate, cut side up, according to appetite. Pour sauce onto plate. Swirl on plate. I do not like covering the swirling of the green pasta and the white of the cheese with the sauce. I think it shows up better with the sauce as a background color. Also having to \"dip\" the pices of the roll in the sauce makes for a nice taste. Sprinkle a little parmesan cheese and/or chopped parsley. This is a really good recipe. You might try using the filling from Tony\'s Manicotti with four cheeses in place of my bland one.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1370, 'Appetizers', 'Pasta Salad', '2/3 c Rotini noodles 1/2 c Frozen mixed vegetables 1/4 c Grated mozzarella cheese 2 T Mayonnaise 1 T Chopped basil or parsley 1/2 t Dried oregano Cook pasta in a pot of boiling salted water until tender. Drain and rinse with cold water. Drain well. Add vegetables and cheese. Stir in mayonnaise, basil or parsley and oregano.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1371, 'Appetizers', 'Pasta Salad with Artichoke Hearts & Sprouts', '2 c Elbow macaroni 3/4 lb Marinated artichoke hearts 3/4 c Alfalfa sprouts 1 sm Green bell pepper, chopped 1 md Carrot, coarsely grated 1/2 c Sliced black olives 1/4 c Red wine vinegar 1/2 ts Basil 1/2 ts Savoury Salt & pepper Cook pasta till al dente. Rinse with cool water. Drain & put in mixing bowl. Chop artichokes into bite-sized pieces. Add to pasta. Add sprouts & then the rest of the ingredients. Mix well & allow to stand for 2 hours at room temperature or in the fridge.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1372, 'Appetizers', 'Pasta Salad with Currants Olives & Pine Nuts', '1 lb Penne pasta 1 Garlic clove, quartered 1 ts Salt 1 c Packed stemmed fresh parsley 1/4 c Fresh lemon juice 1/4 c Red wine vinegar 1 ts Curry powder 1 ts Sugar 3/4 ts Ground cumin 1/2 ts Pepper 1 c Olive oil 1 Red onion -- peeled, finely chopped 1 c Sliced Kalamata olives -- (pitted) 2/3 c Dried currants 2/3 c Toasted pine nuts Fresh parsley sprigs Cherry tomatoes Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer pasta to large bowl. Meanwhile, blend garlic and salt to paste in processor, scraping down sides of bowl occasionally. Add 1 cup parsley and mince. Blend in lemon juice, vinegar, curry, sugar, cumin and pepper. With machine running, gradually add oil through feed tube in thin steady stream. Pour dressing over pasta. Add onion, olives, currants and pine nuts to pasta and toss. Season with pepper. Cover and refrigerate until chilled, about 2 hours. (Can be made 1 day ahead.) Garnish salad with parsley sprigs and cherry tomatoes and serve. Edena Sheldon in \"Bon Appetit\" August, 1991 Posted by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1373, 'Appetizers', 'Pasta Salad with Currants, Olives and Pine Nuts', '1 lb Penne pasta 1 ea Garlic clove, quartered 1 ts Salt 1 c Packed stemmed fresh parsley 1/4 c Fresh lemon juice 1/4 c Red wine vinegar 1 ts Curry powder 1 ts Sugar 3/4 ts Ground cumin 1/2 ts Pepper 1 c Olive oil 1 ea Red onion -- peeled, finely chopped 1 c Sliced Kalamata olives -- (pitted) 2/3 c Dried currants 2/3 c Toasted pine nuts Fresh parsley sprigs Cherry tomatoes Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer pasta to large bowl. Meanwhile, blend garlic and salt to paste in processor, scraping down sides of bowl occasionally. Add 1 cup parsley and mince. Blend in lemon juice, vinegar, curry, sugar, cumin and pepper. With machine running, gradually add oil through feed tube in thin steady stream. Pour dressing over pasta. Add onion, olives, currants and pine nuts to pasta and toss. Season with pepper. Cover and refrigerate until chilled, about 2 hours. (Can be made 1 day ahead.) Garnish salad with parsley sprigs and cherry tomatoes and serve. Edena Sheldon in \"Bon Appetit\" August, 1991 Posted by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1374, 'Appetizers', 'Pasta with Oysters and Shrimp', '2 T Peanut oil 2 T Flour 1 Medium yellow onion, chopped 1 t Anchovy paste (optional) 3 c Half-and-half 2 dr Tabasco 1 t Worchestershire sauce 1/2 t Whole thyme 1 pt Small oysters 1 lb Shrimp,* 1/2 lb Cooked pasta 4 Green onions,** * raw and peeled (about 32 to 40 per lb) ** chopped, for garnish Heat a large frying pan and add the oil. Stir in the flour and cook this mixture until it is the color of light peanut butter, being careful not to burn it. Add the onions and suate until limp. Stir in the anchovy paste and the half-and-half, stirring carefully to avoid lumps. Turn to a light simmer and add the Tabasco, Worchestershire sauce and thyme, and simmer for 10 minutes. Add the oysters and shrimp and heat for a few minutes. Do not overcook the seafood. Add salt and pepper to taste and serve over the hot pasta. Garnish with chopped green onions.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1375, 'Appetizers', 'Pasta with Peppers', '1 lb Rigatoni 6 md Tomatoes -- sliced very Thin 2 Sweet Red Or Yellow Peppers, Seeded -- slice in thin Strips 1/2 c Fresh Basil -- chopped -OR- 1 tb Dried Basil 3 Cloves Garlic -- finely Chopped 1/4 c Olive Oil -- or as needed Salt And Pepper 1 Wedge Parmesan Or Romano -Cheese-freshly grated Combine the tomatoes, peppers, bail, garlic, oil, salt, pepper and set aside. Boil the pasta, then drain well. Toss with cheese to taste and add the tomato mixture. Add salt, pepper, and cheese to taste. Recipe By :
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1376, 'Appetizers', 'Pasta Z Jaj (Egg Spread)', '8 ea Eggs; hard cooked 2/3 lb Ham, baked; thinly sliced 4 tb Oil, vegetable Paprika, sweet Salt In a grinder or food processor fitted with a metal blade, process eggs and ham until firmly ground. Do not puree. In a small bowl, combine eggs, ham, oil and paprika. Season to taste with salt.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1377, 'Appetizers', 'Paszteciki Z Pieczarkami (Mushroom Rounds)', '1 Egg white; lightly beaten 1 Egg yolk; lightly beaten 2 tb Butter/margarine 1/2 lb Mushrooms; minced 3 tb Half-n-half 1/4 ts Flour, all-purpose 1/8 ts Salt 1 pn Pepper, black ----------------------------------DOUGH 1---------------------------------- 2/3 c Flour, all-purpose 1 Egg yolk 2 tb Sour cream 1/4 c Water ----------------------------------DOUGH 2---------------------------------- 2/3 c Flour, all-purpose 9 tb Butter/margarine; room temp DOUGH 1: In a medium bowl, combine flour, egg yolk, sour cream and water. Work into a soft elastic dough. Knead 15-20 minutes. Cover, set aside. DOUGH 2: In a medium bowl, combine flour, butter into a smooth soft dough. Divide dough into 3 balls. Cover dough balls, set aside. On a lightly floured board roll out DOUGH 1 into a rectangle about 1/4 inch thick. Place 1 ball of DOUGH 2 on center of rolled dough rectangle. Gently press dough ball with your hands or rolling pin until dough ball is 1/4 inch thick and covers a circular portion of DOUGH 1. Fold up both short sides of DOUGH 1 over rolled DOUGH 2 so ends meet in center. Re-roll resulting dough combination into a rectangle 1/4 inch thick. Repeat with remaining 2 balls of DOUGH 2. Roll dough jelly-roll style. Wrap dough in foil; refrigerate overnight. Halve dough crosswise. On a lightly floured board, roll out 1/2 of dough into a rectangle 1/4 to 3/8 inch thick. Using a round 2 inch cutter, cut dough rounds. Arrange 16 rounds on greased baking sheet, allowing room for spreading. Press leftover dough scraps into a ball. Roll to same thickness; cut as many dough rounds as possible. Repeat r process with remaining dough until a total of 48 rounds are cut. With a 1 inch round cutter, cut out centers of 32 dough rounds not on baking sheets, forming doughnut shapes. Using a pastry brush, apply beaten egg white to top surface of 1 uncut dough round on baking sheet. Carefully postion 1 doughnut cutout directly on top of brushed dough round. Lightly press doughnut cutout down with your fingertips. Brush egg white on top of doughnut cutout. Place a second doughnut cutout on top of the first. Pat lightly with your fingers. Repeat process until all dough rounds on baking sheet have 2 doughnut cutouts glued on. Brush beaten egg yolk on top of doughnut cutouts. Bake 15 minutes or until golden; let cool. Melt butter in skillet, add mushrooms, saute until nearly tender. In bowl, combine half and half, flour, salt, pepper; stir mixture into sauteed mushrooms. Simmer 5 minutes. Set aside to cool. FIll each doughnut round with about 1 teastpoon of cooled mushroom mixture. Bake 8-10 minutes. Serve hot. THIS IS A LOT HARDER TO DESCRIBE THAN TO DO!
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1378, 'Appetizers', 'Pate Cregyn Gleision Mucai (Menai Pride Mussel', '3 oz Cooked and shelled mussels 1 oz Celery 1 oz Carrot 1 oz Breadcrumbs 4 Egg yolks 2 oz Herring roe Pinch mixed herbs Pinch dill weed Pinch crushed garlic Brandy & double cream to tst Seasoning Finely mince mussels, vegetables and herring roe. Add herbs, seasoning and breadcrumbs. Blend well with egg yolks, brandy and cream. Cook for 1/2 hour at 350F in a Sainmarie in the oven. Cook and serve with toast fingers. Glantraeth Restaurant Bodorgan, Anglesey.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1379, 'Appetizers', 'Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Welsh', '3 oz Cooked and shelled mussels 1 oz Celery 1 oz Carrot 1 oz Breadcrumbs 4 Egg yolks 2 oz Herring roe Pinch mixed herbs Pinch dill weed Pinch crushed garlic Brandy & double cream to tst Seasoning Finely mince mussels, vegetables and herring roe. Add herbs, seasoning and breadcrumbs. Blend well with egg yolks, brandy and cream. Cook for 1/2 hour at 350F in a Sainmarie in the oven. Cook and serve with toast fingers. Glantraeth Restaurant Bodorgan, Anglesey.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1380, 'Appetizers', 'Pate De Chateau Blanc', '12 White Castle hamburgers 4 Eggs 2 c Milk Cream cheese Remove half the bun from each White Castle hamburger and discard. Place three of the remianing half-sandwiches in a food processor (pickle optional) and add one egg and 1/2 cup milk. Pulsate until the ingredients are chopped, but be carefull not to puree. Empty into a bowl and repeat the process three more times. Pack the mixture into an ungreased, standard-sized bread pan. Place pan into a larger pan and pour boiling water into the larger pan to a level half the depth of the bread pan. Bake in 350 deg F. oven for one hour. Cool loaf in refrigerator; overnight is best. Turn it out on a plate, decorate with cream cheese and cut pate into slices.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1381, 'Appetizers', 'Pate De Poulet En Gelee', '1 Whole chicken ----------------------------FOR POACHING CHICKEN---------------------------- 1 md Spanish onion, peeled and -quartered 1 Carrot, whole and unpeeled 1 Bay leaf 1 Branch fresh thyme 2 Garlic cloves, whole and -unpeeled ----------------------------------FOR PATE---------------------------------- 1 cn Low-salt chicken broth 1 pk Unflavored gelatin 4 Whole chicken livers 1 Stalk celery, diced 1/4\" 1 sm Zucchini squash, diced 1/4\" 1 sm Summer squash, diced 1/4\" 1 lg Carrot, peeled & diced 1/4\" 1 Head Romaine lettuce, washed -and dried 1 c Loosely packed fresh -parsley, cleaned and stems -removed 2 Apples, cored, halved and -sliced 2 tb Walnuts From Jean-Louis Guerin of Greenwich, Conn. Poach the chicken: Place whole chicken in stock pot and cover with cold water. Add the seasonings and vegetables and bring to a boil. Lower to a simmer and cook 30 minutes. Strain and reserve broth for some other use. Remove the skin and discard. Remove meat in slices. Set aside. Broil chicken livers on a rack under high heat, turning when light brown. Rinse under cold running water and pat dry. Pour can of chicken broth in a saucepan with 1/4 cup cold water and bring to a boil. Remove from heat and mix in the gelatin. Cool to room temperature (should remain liquid). Chop enough romaine lettuce to make 2 cups. Reserve rest for presentation. Poach vegetables: In a small saucepan, bring cold salted water to a boil. Poach the celery 3 minutes; remove celery and poach carrot 2 minutes; remove carrot and poach squash 10 seconds. Refresh vegetables under cold running water and set aside. Assembly: Dividing ingredients equally among 4 serving dishes (4-5\" in diameter, 1 1/2-2\" deep), layer the ingredients as follows: First layer is a mixture of vegetables and lettuce, covering bottom of dish. Place one apple slice and some parsley on top, and one chicken liver in center of each dish. Next layer is slices of chicken, followed by layer of vegetables, parsley, and lastly chicken. Pour gelatin over ingredients and refrigerate, covered in plastic wrap, for at least 6 hours (or as long as 2 days), before serving so gelatin can set. To serve, unmold and garnish with walnuts, remaining apple slices, whole romaine lettuce leaves and parsley.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1382, 'Appetizers', 'Pate Diana', '1 c Butter 1/2 c Onions; chopped 2 tb Shallots; chopped 1/4 c Apples; chopped, peeled 1 lb Chicken livers; halved 1/4 c Apple wine or brandy 3 tb Whipping cream 1 ts Lemon juice 1 ts Salt 1/4 ts Black pepper 1/2 c Butter; clarified Apple slices (optional) Soften 10 tablespoons butter and set aside. Melt 3 of remaining tablespoons butter in skillet. Add onions and shallots. Cook until tender, stirring, about 5 minutes. Add chopped apples and cook until tender, about 3 minutes. Place apple mixture in blender. Melt remaining 3 tablespoons butter in skillet. Add chicken livers and stir 3 to 4 minutes until livers are browned outside and pink inside. Add wine and cook and stir 2 minutes longer. Transfer liver mixture to blender with apple mixture. Add 2 tablespoons cream and blend at high speed until smooth. Add more cream, if necessary, to make mixture smooth. Press through medium-fine strainer into mixing bowl. Cool thoroughly, stirring once or twice. (Pate will become oily if not completely cooled.) In another bowl, cream 10 tablespoons softened butter with electric mixer and add liver mixture, a little at a time, beating well after each addition. Stir in lemon juice, salt and pepper. Pour pate into crock or ramekins, smoothing top with spatula. Pour enough clarified butter over top to form seal. Store in refrigerator up to 1 week or freeze, in appropriate containers, if desired. Serve chilled and garnished with apple slices, if desired.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1383, 'Appetizers', 'Pate In Crust 1', '1 ea RECIPE PLAIN PASTRY 1/2 lb CHICKEN BREAST MEAT (SLICED 2 oz BRANDY (FOR CHICKEN) 2 oz BRANDY (FOR PORK) 1 lb GROUND PORK 1/4 t SALT 1/4 t BLACK PEPPER 3 oz COOKED HAM (SLICED IN LONG, 1 ea EGG 1/2 lb CRACKERS Make pastry and set aside. Marinate chicken in 2 ounces brandy for 2 or 3 hours. In a small bowl, thoroughly mix ground pork, 2 ounces brandy, salt, and pepper. Roll 3/4 of pastry dough and floured wooden board to 1/8 inch thick. Line bottom and sides of loaf pan with rolled pastry shell. There should be about 1/2 inch of extra dough on top of sides. Layer half of pork on the bottom of the pan. Then layer all of chicken and pour marinade on top. Next, layer all of sliced ham. Then cover ham with rest of pork. Roll remainder of pastry to 1/8 inch thick and cover top of pan. Crimp edges to seal. Beat 1 egg and rush top of pastry with it. (see part 2 for more.)
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1384, 'Appetizers', 'Pate Maison Ala Silver Palate', '2 sm Celery ribs with leaves 4 Whole peppercorns 6 c Water 1 ts Salt 1 lb Chicken livers Tiny pinch of cayenne pepper 1/2 lb (2 sticks) sweet butter 2 ts Dry mustard 1/2 ts Grated nutmeg 1/4 ts Ground cloves 1/4 c Roughly chopped onion 1 sm Garlic clove 1/4 c Calvados 1/2 c Dried currants 1. Add celery and peppercorns to 6 cups water in a saucepan. Add the salt and bring to a boil. Reduce heat and simmer for 10 minutes. 2. Add chicken livers and simmer very gently for about 10 minutes; livers should still be pink inside (slightly). 3. Drain; discard celery and peppercorns, and place livers in the bowl of a food processor fitted with a steel blade. Add remaining ingredients except currants and process until well blended and very smooth. 4. Scrape into a bowl, stir in currants, and transfer pate to a 3-4 cup crock or terrine. Smooth the top of the pate, cover, and refrigerate at least 4 hours. Allow the pate to stand at room temp for about 30 minutes before serving. About 3 cups pate, or 8+ servings Source: The Silver Palate Restaurant, NYC
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1385, 'Appetizers', 'Patout\'s Hot Crab Dip', '1/2 c Butter (1/4 lb) 2 ea Medium yellow onions, choppe 1 ea Small bell pepper, chopped 2 ea Garlic cloves, minced 1 pt Heavy cream, 1 c Green onions, chopped 1/2 c Parsley, chopped 1 t Dried basil 1 t Dried thyme 2 t Salt 2 t Ground black pepper 1 t Ground white pepper 1 x 5-6 shots Tabasco sauce 1 lb Fresh white crab meat Melt the butter in a medium saucepan over medium heat. Add the onions, bell pepper, and garlic and saute for 10-15 minutes, until wilted. Stir in the cream and bring to a simmer. Stir in the cream and bring to a simmer. Stir in the green onions, parsley, herbs, and seasonings and continue to simmer until the cream has reduced by about a quarter and the sauce is thick. Stir in the crab meat, return to a simmer, and let cook 2-3 minutes more. Pour into a chafing dish and serve as an hors d\'oeuvre or as part of a buffet with crackers or Melba toast. Alex Patout writes, \"I especially like it with garlic Melba toast.\" Makes about 1 quart.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1386, 'Appetizers', 'Paupiettes De Bananes Aux Jambon', '4 Bananas (fairly unripe, -but not green) 4 sl Ham 6 T Parmesan cheese, grated 1/2 c Double cream -(whipping cream) Paprika Salt and pepper Peel bananas, sprinkle with salt, pepper and paprika (be generous with this). Wrap a slice of ham around each banana. Place bananas in a greased, oven-proof dish and pour cream over them. Sprinkle the Parmesan cheese on top. Bake at 400 degrees F. for 20 minutes or until golden brown. Serve cold (but not refrigerated). NOTES: * Bananas with ham and paprika -- This comes from the \"Vogue French Cookery Book.\" It seems to go down rather well as an appetizer, although it would make a nice supper snack, I suppose. : Difficulty: easy. : Time: 5 minutes preparation, 20 minutes cooking. : Precision: Approximate measurement OK. Nigel Titley British Telecom, Ipswich, UK : mcvax!ukc!btnix!titley : USA : asente@cascade.stanford.edu ...decwrl!glacier!cascade!asente : Copyright (C) 1986 USENET Community Trust
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1387, 'Appetizers', 'Pea & Carrot Salad with Lovage', '1 lb Fresh peas 1 1/2 lb Baby carrots 3 tb Mayonnaise (tofu or regular) 3 tb Natural yogurt 1 ts Dijon mustard 1 1/2 tb Chopped lovage Slice carrots. Combine with peas & steam for no more than 15 minutes. Cool slightly. Mix together the mayonaisse & yogurt. Add mustard. Fold in the lovage, followed by the peas & carrots. Allow to cool completely, then serve. Gail Duff, \"A Book of Herbs & Spices\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1388, 'Appetizers', 'Peanut Butter Popcorn', '3 qt Popcorn, cooked in oil 1 1/2 c Peanuts, or use crunchy Peanut butter 1 c Sugar 1/2 c Honey 1/2 c Light corn syrup 1 c Peanut butter 1 ts Vanilla Keep popcorn and nuts warm. Mix sugar, honey and syrup together. Hard boil for 2 minutes. Mix in peanut butter and vanilla. Mix with corn and nuts. Randy Rigg
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1389, 'Appetizers', 'Peanut Chili Dip', '1/3 c Peanut Butter (any variety) 3 T Water 2 T Soy sauce 2 T Lemon juice 2 t Honey 2 x Cloves garlic, finely minced 1 T Chili powder 1 ds Crushed dried Red Pepper GARNISH: finely chopped peanuts and dash of paprika, optional. Stir peanut butter and water into a paste and add other ingredients, mixing well. Spoon into serving bowl. Garnish. Makes 2/3 cup This dip is perfect with bland crackers, or with a variety of fresh vegetables, such as carrots, broccoli, green or red pepper, or cauliflower. NOTE: Add more water if your peanut butter is too firm.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1390, 'Appetizers', 'Peanut Soup with Okra Croutons', '------------------------------------SOUP------------------------------------ 1/2 tb Peanut oil 1/4 ts Crushed red pepper flakes 1/2 tb Coriander seeds 1/2 c Celery, diced 1/2 c Carrot, diced 2/3 c Butternut squash, diced 2/3 c Potatoes, diced 1 c Peanuts, roasted, shelled & - unsalted 6 c Stock 1 tb Lemon juice Salt & pepper -------------------------------OKRA CROUTONS------------------------------- 1 1/2 c Okra, thinly sliced 3 tb Cornmeal 1/4 ts Cumin 1/4 ts Cayenne 1/4 ts Herbal salt Olive oil spray Place oil, pepper flakes & coriander in a large non-stick pot & fry over moderate heat until the seeds begin to darken. Add vegetables & peanuts & cook for 3 minutes. Pour in the stock & bring to a boil. Cover, reduce heat & simmer 30 minutes. Cool slightly & puree. Gently reheat, add lemon juice & season to taste. Serve in shallow bowls garnished with okra croutons. CROUTONS: Prehaet oven to 375F. Rinse okra under running water, drain & pat dry with paper towels. Combine cornmeal, seasonings, salt & okra in a bag. Seal & shake well. Spray a baking sheet with oil, spread okra slices in a single layer & spray them with oil too. Bake until crisp & browned, spraying & stirring twice during cooking. Should take 30 minutes. Yamuna Devi, \"Yamuna\'s Table\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1391, 'Appetizers', 'Peanuts and Slivers', '2 lb Peanuts, raw, shelled and Skinned, about 6 cups 6 Whole heads fresh garlic Peeled and sliced to make About 2 1/2 cups slivered Garlic. Vegetable oil for French Frying peanuts and garlic Separately Salt to taste Place peanuts in wok that has been preheated with oil to medium-high. Make sure there is enough oil in wok to cover peanuts. Stir peanuts constantly, being careful not to burn them. As peanuts begin to brown slightly, lower heat to simmer, continuing to stir, and cook until light golden brown. Drain peanuts well in wire basket and let cool. Place garlic in skillet pre-heated with 1 1/2 cups vegetable oil until it reaches medium-high. Stir garlic constantly to attain a consistent color and to prevent burning or sticking of garlic. As garlic browns slightly, reduce heat to low and continue to stir and cook until garlic is crisp and light golden brown. Drain garlick in the same manner as peanuts, breaking up any cluster. Cool. Combine peanuts and garlic and salt to taste. Store in airtight containers until ready to devour!
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1392, 'Appetizers', 'Pecan Cheese Crisps', '7/8 c All-purpose flour 1/2 ts Baking powder 1/2 ts Dry mustard Pn cayenne pepper 1/2 c Margarine 2 c Shredded strong cheddar -cheese 1/2 c Chopped pecans Servings: 7 dozen crackers Sift together flour, baking powder, mustard and pepper. Cream margarine, gradually blend in cheese and nuts. Add flour mixture slowly until blended. Divide dough in half, make rolls 1 1/2\" in diameter, wrap in foil, chill. Slice each roll into very thin slices. Arrange on greased cookie sheets. Bake at 400 deg F for 6 minutes. Cool immediately on wire racks. Posted by Linda Davis
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1393, 'Appetizers', 'Pecan Pancake with Grilled Shrimp and Cucumber Salsa', '-------------------------------GRILLED SHRIMP------------------------------- 20 lg Shrimp, peeled, deveined 1/4 c Olive oil 1/4 c Minced cilantro 1 1/2 ts Minced garlic 1/2 ts Minced jalapeno 1/2 ts Oregano 1/4 ts Salt 1/4 ts White pepper --------------------------ROASTED RED PEPPER SAUCE-------------------------- 1 sm Red bell pepper, roasted, -peeled, seeded, see note 1 c Fish stock or clam juice 1/2 ts Minced garlic 1/2 ts Paprika 1/8 ts Salt 1/8 ts Ground cumin 1/8 ts Oregano 1/8 ts White pepper 1/4 c Whipping cream -------------------------------CUCUMBER SALSA------------------------------- 1 sm Cucumber, peeled, seeded, -finely diced 1 Plum tomato, finely diced 1 Green onion, chopped 1 tb Minced cilantro 1 tb Sour cream 1 1/2 ts Fresh lime juice 1/4 ts Minced garlic 1/4 ts Minced jalapeno 1/4 ts Salt 1/8 ts Ground cumin 1/8 ts White pepper -------------------------------PECAN PANCAKES------------------------------- 6 tb Milk 1 Egg, beaten 1 tb Melted butter 1 md Red potato, peeled, grated 1/2 c Finely chopped pecans 1/4 c Minced onion 2 tb Flour 3/4 ts Cornstarch 3/4 ts Baking powder 1/2 ts Minced garlic pn Salt pn White pepper Oil for frying pancakes Cilantro sprigs for garnish 1. For shrimp, mix all ingredients in medium glass bowl. Refrigerate, covered, 1 hour. 2. For roasted red pepper sauce, put all ingredients, except cream, into a small non-aluminum saucepan; simmer 20 minutes. Add cream and simmer an additional 10 minutes. Puree in blender or food processor until smooth. Taste and adjust seasonings. Keep warm. 3. For cucumber salsa, mix all ingredients in a small bowl. Taste and adjust seasonings. 4. For pecan pancakes, mix milk, egg and melted butter in small bowl. Mix all remaining ingredients, except oil and cilantro sprigs, in medium bowl. Stir in milk mixture until smooth. 5. Heat a thin layer of oil in large non-stick skillet; pour one-fifth of the batter into skillet to make a 4-inch-diameter pancake. Fry until golden and crisp on both sides, about 3 minutes. Repeat to fry remaining pancakes. Keep warm. 6. While pancakes cook, heat broiler or charcoal grill. Arrange shrimp on broiler pan or grill rack, 6 inches from heat. Cook, turning once, until pink and cooked through, about 4 minutes. 7. To serve, put one pancake onto each serving plate. Top with cucumber salsa; arrange four shrimp on top. Drizzle with warm red pepper sauce and serve garnished with cilantro sprigs. Note: To roast a red pepper, place it directly over the gas flame or on a broiler pan 4 inches from heat source. Roast, turning often, until the skin blackens and blisters on all sides, about 10 minutes. Wrap in foil and let stand 10 minutes. Use a paring knife to remove charred skin; cut out core and seeds.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1394, 'Appetizers', 'Pecan Stuffed Mushrooms', '20 x Medium-sized mushrooms 3 oz Cream cheese, softened 2 tb Cooked, crumbled bacon 1 1/2 tb Chopped pecans 2 tb Italian style bread crumbs 2 ts Minced chives 1 tb White wine 3 tb Melted butter Wash and dry mushrooms. Gently separate stems from mushroom caps. (Save stems for use in another recipe.) Brush caps with melted butter. Fill each cap with a mixture of cream cheese, bacon, pecans, bread crumbs, chives, and wine. Broil stuffed mushrooms for 3-5 minutes. Serve hot. Stuffed mushrooms may be assembled the day before the party, covered, and broiled before serving. Source: \"Teasers and Appeasers\", an Hors d\'Oeuvre cookbook.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1395, 'Appetizers', 'Pecan-Stuffed Eggs', '6 Eggs; hard-cooked 1/4 c Mayonnaise 1/2 c Pecans; chopped 1 ts Onion; grated 1 ts Vinegar 1/2 ts Dry mustard 1/2 ts Salt 1/2 ts Parsley; minced Parsley; fresh sprigs (opt.) Slice eggs in half lenghwisek and carefully remove yolks. Mash yolks with a fork; add next 7 ingredients, mixing well. Spoon pecan mixture into egg whites. Garnish with parsley sprigs, if desired. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1396, 'Appetizers', 'Pecos Steaks On Olive Toast', '4 Tender steaks (loin or rib) 2 tb Minced garlic 1 ts Bottled red chile flakes 1/2 ts Black pepper 1 French bread loaf 2 tb Butter or margarine 2 tb Chopped California ripe -olives 1 tb Minced cilantro Trim steaks well. Mix 1 tablespoon garlic with chile flakes and black pepper with back of spoon, making paste. Rub on both sides of steaks. Cut 4 thick (1\") slices of bread on a sharp diagonal. Melt butter and mix in olives, cilantro and remaining 1 tablespoon garlic. Grill or broil bread just long enough toast both sides (if broiling, it may be easier to drop broiler rack down a notch before toasting bread). Spoon olive butter over bread. Place toast on plates and top with steaks. Cooking time: 7-10 minutes. Total preparation time: 15 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1397, 'Appetizers', 'Penne with Provencal Eggplant and Sweet Peppers', '2 Medium-size eggplants 1 c Olive oil Salt 2 Medium-size onions, sliced 3 Sweet bell peppers 4 Cloves garlic, minced Fresh ground black pepper 1/4 c Fresh squeezed lemon juice 2 t Dried herbes de provence 1 lb Penne 1 1/2 c Firm-pack chop fresh basil Few fresh basil leaves PREP: Cut the eggplant into 1-inch cubes; do not peel. Use red, green or gold sweet bell peppers, or a mixture; slice thin. 1. Place eggplant cubes in a shallow baking pan, toss with 1/2 cup olive oil, sprinkle with salt to taste, and bake in a 400 degree F oven until cubes are soft but still hold their shape, about 30 minutes. Set aside to cool. 2. Heat 1/4 cup olive oil in a large heavy frying pan. Add onions and sweet peppers and cook over very low heat until vegetables are quite tender and slightly caramelized, about 35-45 minutes. Stir in garlic and salt and pepper to taste; cook 5 minutes longer. 3. Combine the remaining 1/4 cup olive oil, lemon juice, herbes de provence, and salt and pepper to taste. Whisk and reserve. 4. Cook penne in 4 quarts boiling water until very al dente. Drain and rinse well in cold water, then drain again. With a sharp knife, diagonally slice each piece of pasta in half crosswise. Toss in a large bowl with onion mixture and reserved dressing. 5. Toss eggplant cubes and chopped basil with pasta. Garnish with basil leaves. Serves 6 to 8 as first course; 10 to 12 as a salad.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1398, 'Appetizers', 'Pepper Salad Appetizer (Piperies Orektiko)', 'Karen Mintzias 6 lg Sweet peppers 1 md Onion; coarsely chopped Salt & pepper to taste 3 tb Vinegar (more if desired) 1/4 c Olive oil Oregano Bake peppers in hot 450 F oven for about 20 minutes or until wilted and soft. Remove seeds and outer skin. Cut in pieces and place in a bowl. Add onion, salt and pepper. Mix vinegar and olive oil and add to peppers. Sprinkle with oregano. Adjust seasonings if necessary. Serve as appetizer. From: The Art of Greek Cookery by the Women of St. Paul\'s Greek Orthodox Church (Hempstead, NY) Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1399, 'Appetizers', 'Pepper Spread Appetizer', '2 Sweet red peppers, roasted 3 T Cream cheese 1/2 t Cumin, or to taste 2 T Finely chopped sun-dried tom 1 Clove garlic, minced 1/4 c Minced sweet onion (Vidalia, 3 T Olive oil 2 T Chopped cilantro Salt & pepper to taste *Note: Sun-dried tomatoes should be oil-packed type. Process all in food processor until well blended. Serve chilled with crackers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1400, 'Appetizers', 'Peppered Channa Dip (Thecha)', 'Stephen Ceideburg 1 Recipe channa 1 md Shallot, peeled and minced 1/2 c Pickled hot pepper rings, -drained and finely chopped 1/4 ts Garlic salt 2 tb Dry white wine (optional) Iceberg lettuce leaves, washed and crisped Parsley sprigs If you are tired of serving the same old cheese ball for company gatherings, maybe it\'s time to add some sparkle to your appetizer repertoire. Serve this zesty dip with crackers, chips or crudites. Beat channa, minced shallot, hot peppers, garlic salt and wine (if using) in a medium-size bowl until well mixed. If made ahead, cover and refrigerate. May be made 1 day in advance. To serve, mound on a plate lined with lettuce leaves. Garnish with parsley sprigs. Makes 1 1/2 cups. PER 1/4 CUP: 135 calories, 9 g protein, 29 carbohydrate, 10 g fat (6 g saturated), cholesterol (not available), 152 mg sodium, 0 g fiber. From an article by Laxmi Hiremath in the San Francisco Chronicle, 9/1/93. Other Cooking Methods Freshly made paneer is delicious and may be eaten immediately, without further preparation or adornment. However, in most recipes, paneer must be cooked before it is added to the other ingredients. Broiling, which is discussed in the story, is the method I prefer because very little oil is used. If you don\'t wish to broil the cheese, here are a few alternatives: Toaster Oven: Grease a small baking tray with vegetable oil. Place paneer cubes on the tray and brush with oil. Bake at 400 degrees F. until golden brown, about 6 to 8 minutes. Remove and use in any cooked paneer recipe. For a quick paneer curry, place cooked cheese cubes on a heated serving platter and pour your favorite curry sauce over them. Garnish with minced cilantro and serve. Barbecue Grill: Prepare a charcoal fire to the gray-ash stage. Gently blow away the ash, leaving coals that glow cherry red. Cut paneer into 2-inch cubes. Brush skewers and paneer cubes with vegetable oil. Thread evenly on skewers leaving 1/2-inch space any cooked paneer recipe. For, an exotic appetizer, sprinkle grilled paneer cubes with. lemon juice and ground cumin. Place on a warmed platter and served immediately. Saute; Heat 3 tablespoons oil in a heavy nonstick pan or wok over medium-high heat. When oil is hot, add paneer cubes and saute until light brown, turning once. Carefully transfer to paper towels to drain. Tent with foil to keep warm until ready to use. Use in any recipe calling for cooked paneer. Note: A nonstick pan is essential; the paneer will break and crumble in any other pan. Deep Fry: Heat 6 tablespoons of vegetable or canola oil to 350 degrees F. in a nonstick wok until hot but not smoking. Gently add Paneer cubes. Do not crowd. Fry, turning occasionally, until golden brown, about 5 minutes. Remove with slotted spoon and drain on paper towels. Tent with foil to keep warm until ready to use. Use in any recipe calling for cooked paneer. From an article by Laxmi Hiremath in the San Francisco Chronicle, 9/1/93.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1401, 'Appetizers', 'Peppered Farmhouse Pate', '8 sl Bacon 1 lb Fresh pork picnic shoulder 12 oz Pork liver 1 Onion, quartered 1 Garlic clove 8 oz Veal cutlets 1 Egg, beaten 1 t Salt 2 t Green peppercorns 1 t Dried mixed herbs 2 T Brandy Extra peppercorns (opt) Fresh bay leaf (opt) Crusty bread Preheat oven to 350\'F. (175\'C.). Remove rinds and bones from bacon and pork. Stretch bacon on a board using back of a knife until bacon is almost double in length. Line bottom and sides of a 5-cup terrine or souffle dish with bacon. Mince shoulder pork, liver, onion and garlic. Cut veal in 1/2\" pieces. In a bowl, combine pork shoulder, liver, veal, onion and garlic. Stir in egg, salt, peppercorns, herbs and brandy; mix thoroughly. Spoon mixture into bacon-lined dish and smooth surface. Cover tightly with foil. Put into a roasting pan half filled with hot water. Bake in preheated oven 2 hours. Cool 30 minutes. Top with a plate and place a heavy weight on plate. Cool completely, then refrigerate overnight. Turn out onto a serving plate. Garnish with additional peppercorns and bay leaf, if desired, and serve with bread.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1402, 'Appetizers', 'Peppered Seafood Sausage', '1 lb Fish Fillets Such As Sole, Flounder, Salmon Or Whitefish All One Kind Or Mixed 1/2 lb Shrimp And/Or Scallops, Raw, Cleaned 1/2 c Packed Cilantro Leaves 4 lg Egg Whites 1 tb Fresh Lemon Juice 2 ts Ground Cumin 2 ts Salt 1/4 ts Ground Black Pepper 5 Feet Hog Casing In A Continuous Length, Soaked In Cold Water For A Few Minutes * *Note: If hog casing is unavailable, seven 5- by 10-inch pieces of kitchen parchment may be used instead. See end of recipe for related info. ~------------------------------------------------------------------------- Cut the fish into long strips; the shrimp and scallops can remain whole. Put the seafood, jalapenos and cilantro through a coarse blade of a meat grinder. Combine the ground seafood with the egg whites, lemon juice, cumin, salt and pepper in a large bowl. Rinse the hog casing in cold water by letting the water run from the tap directly through it. (The casing should not have any holes.) Gather the casing up onto the sauce stuffing funnel attachment on your meat grinder. Put the seafood mixture back in the grinder and begin to grind it through. When it begins to emerge from the funnel, tie the end of the casing in a knot, leaving 3 inches of it unfilled for expansion room. Grind the mixture out, taking care not to overstuff the length of sausage; it should be about 1 inch wide. If necessary, squeeze it gently with your hands to make this width as you work. Continue with the entire length; you will have about 4 feet of sausage. Remove the funnel and use your finger to press out the last remaining seafood mixture. Leave 3 inches for expansion and tie the end in a knot. Shape to make it even. Coil it into a spiral and set it aside. Bring 1 inch of water to a boil in a large heavy skillet with a lid. Reduce the heat so that the water barely quivers. Prick the sausage with a sharp knife pint at 3-inch intervals. Place it in the barely moving water, cover the pan and cook for 10 minutes. Turn off the heat and let the sausage rest for 10 minutes before serving. NOTE: If you use kitchen parchment, butter the paper and place 1/2 cup of the mixture on each piece. Roll it up, twist the ends and tie them securely with string. Poach as directed. Source: Chef Michael Roberts of Trumps in Los Angeles American Bistro 0-8092-5047-0
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1403, 'Appetizers', 'Pepperoni Onion Quiche', '6 c Minced sweet onions 1 ts Salt 2 tb Olive oil 1/8 ts Fresh ground pepper 1 tb Butter 1/8 ts 6 oz Mozzarella cheese 2 lg Beefsteak tomatoes, cut in -half 1 Ripe avacado 2 Shallots, peeled, thinly -sliced 1/3 c Olive oil 2 tb Lemon juice 1/2 ts Sugar Salt to taste 1/2 ts Dry mustard 2 ts Green peppercorns, crushed 1/2 ts Dried oregano Crusty bread or bread sticks Thinly slice cheese and tomato and arrange on 4 small plates. Cut avacado in thin slices and arrange with cheese and tomato. Separate shallots in rings and scatter over salad. In a screw-tipped jar, combine olive oil, lemon juice, sugar, salt, peppercorns and oregano. Shake vigorously until well blended. Spoon over salad and let marinate 1 hour. Garnish with basil, if desired, and serve with warm crusty bread or bread sticks.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1405, 'Appetizers', 'Peppy Cocktail Nuts', 'Jim Vorheis 4 tb Butter or margarine 1 tb Worcestershire sauce 2 ts Tabasco sauce 1 tb Salad seasoning 1 ts Salt 1/2 ts Garlic salt 1/4 ts Pepper 1 lb Walnut or pecan halves In a large pan melt butter and add remaining ingredients except nuts. Stir until well blended. Add nuts and toss to coat. Cook covered over low heat for 20 minutes. Stir occasionally. Drain on brown paper. Store in an air-tight container. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1406, 'Appetizers', 'Perfect Peanut Party Mix', '1/4 c Butter or margarine 1/4 c Creamy peanut butter 1 1/2 t Worcestershire sauce 1/2 t Salt 1/4 t Garlic powder 2 2/3 c Corn Chex cereal 2 2/3 c Rice Chex cereal 2 2/3 c Wheat Chex cereal 2/3 c Salted cocktail peanuts 8 oz Candy coated chocolate piece Preheated 250? oven. In 15 x 10 x 2 inch baking pan melt butter and peanut butter in oven. Remove. Stir in Worcestershire, salt and garlic powder: mix well. Gradually add cereal and nuts, stirring until all pieces are evenly coated. Bake 1 hour, stirring every 15 minutes. Add candy, mixing well. Spread on absorbent paper to cool. Store in air tight container. Microwave Directions*: In 3 1/2 quart bowl or 13 x 9 x 2 inch microwave-safe dish melt butter and peanut butter on HIGH 1 minute. Stir in Worcestershire, salt and garlic powder; mix well. Gradually add cereal and nuts, stirring until all pieces are evenly coated. Microwave on HIGH 5 to 6 minutes, stirring every 1 1/2 minutes. Add candy, mixing well. Spread on absorbent paper to cool. Store in air tight container. *A 650 watt microwave was used. For other wattage ovens, time may need to be adjusted. Makes 8 cups. Courtesy Ralston-Purina. No copyright shown.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1407, 'Appetizers', 'Permesan Chicken Wings Oreganata', '15 x Minutes preparation time 45 x Minutes cook time --------------------------------INGREDIENTS-------------------------------- 1 c Grated parmesan cheese (4oz) 2 tb Chopped parsley 2 ts Paprika 1 ts Dried oregano ');
INSERT INTO `RECIPES_PRO_NEW` VALUES (1408, 'Appetizers', 'Pesto (Basil Sauce)', ' | Ingredients | | | 1 | cup | basil leaves | | | 2 | teaspoon | garlic, minced | | | 1/2 | cup | olive oil | | | 2 | tablespoon | pine nuts, chopped | | | 1/8 | teaspoon | salt | | | 1 | | pepper, freshly ground | | | | | |
Directions:
| Puree all the ingredients in a blender or in a food processor. Or, if you want to do it the traditional way, pound the basil leaves, garlic, salt & nuts together with a mortar & pestle & then beat in the olive oil.
Use in soups or toss with hot pasta & serve as a main dish. Smaller quantities make an ideal appetizer. Will keep in the refrigerator or will freeze.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1409, 'Appetizers', 'Pesto Stuffed Mushrooms', '1 c Italian bread crumbs 1/2 c Pesto 2 tb Prepared horseradish 1 lb Fresh mushrooms Pimentos Wash and stem the mushrooms and allow to dry. Combine bread crumbs and pesto; mix well. Add horseradish and blend thoroughly. Pack each mushroom cap, mounding with the pesto mixture. If serving cold, lay a small piece of pimento across top for color, and serve. If you\'d like to serve them hot, omit the pimento; place in a 350F oven and bake for 15 minutes. Serve immediately. Karen Kaleta-Johnson/Franklin, \"The Kitchen Table: Where Herbs & Spices Make a Difference\" column in \"The Herb Companion.\" June/July 1992. Posted by Cathy Harned.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1410, 'Appetizers', 'Pesto, Tomato & Cheese Sandwiches', '1 x Pesto 1 x Slices cheese 1 x Tomato, sliced 1 x Hamburger bun or rolls Spread pesto on roll, place a slice of tomato on top and cover with any kind of cheese(mozzarella, feta, sharp cheddar or jack). Place under broiler and cook until cheese is bubbly and browned. Simply Delightful!!!
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1411, 'Appetizers', 'Pheasant Pate', '2 Pheasants, dressed Bacon strips 2 tb Onions, grated 1 Egg, hard-cooked 1/4 c Butter, melted 1/4 c Sour cream Salt to taste Pepper to taste Preheat oven to 350?F. Sprinkle salt and pepper on outsides of birds. If they have been skinned, place bacon strips over them. Bake in a covered roasting pan in 1/2 inch of water for 1 to 1 1/2 hours. You want the meat to fall from the bones. Cool: remove all meat and put through the fine blade of a meat grinder or use metal blade of food processor to mince finely. Add 1 tablespoon grated onion, egg and butter. Mix in sour cream to thoroughly moisten mixture and make it spreadable. Add salt and pepper; mix well and pack in tightly closed jars and refrigerate or freeze.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1412, 'Appetizers', 'Picante De Huevos (Egg & Avocado Appetizer)', '6 Eggs; hard-cooked, chopped 2 Avocados; peeled, pitted, -chopped 1 Chile, habanero; seeded, -stemmed, chopped fine 1 Onions; chopped fine 3 tb Parsley; chopped fine 2 tb Vinegar 1/2 ts Salt 3 Mangoes; halved, seeded Cilantro ------------------------------HEAT SCALE = HOT------------------------------ Place all the ingredients except the mangoes and cilantro in a food processor or blender and blend at medium speed until very well combined and fairly smooth. Chill for several hours. Pour the sauce into the hollowed out section of the mango halves, and garnish with cilantro. MM and upload by DonW1948@aol.com / HSLD
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1413, 'Appetizers', 'Pickle Roll Ups', '| Ingredients | | | 1 | jar | dill pickles | | | 1 | pk | cream cheese | | | 3 | pk | smoked meat, thin sliced | | | | | |
Directions:
| Roll pickle completely in cream cheese between hands. Wrap in 1 layer of meat. Chill for at least 1 hour. Then slice rolls into wheels, the pickle will be surrounded by the cream cheese and then the meat.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1414, 'Appetizers', 'Pickled Beets and Cucumbers', '34 oz Canned sliced beets, -undrained 2 t Whole pickling spices 2/3 c Sugar 2/3 c White vinegar 1 lg Cucumber, cut into -1/4-inch slices 1 md Onion, thinly sliced 1. Drain beets and reserve 2/3 cup liquid. 2. Tie pickling spices in a piece of cheesecloth. 3. Combine beets, sliced cucumber, onion, reserved liquid, sugar, vinegar and cheesecloth bag in a deep, 2-quart, heat-resistant, non-metallic casserole. 4. Heat, covered, in Microwave Oven 12 minutes or until mixture boils. Stir occasionally. 5. Chill to marinate. 6. Remove pickling spices before serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1415, 'Appetizers', 'Pickled Blackeyed Peas', '4 c Cooked blackeyed peas, -- drained ----------------------------------DRESSING---------------------------------- 1/2 c Canola oil 1/2 c Peanut oil 1/2 c Red wine vinegar 1 Clove garlic 1/4 c Red onions, thinly sliced 1/2 ts Salt 1 ds Cayenne pepper While peas (either freshly cooked or canned) are draining, mix dressing. Toss with peas and cover tightly. Refrigerate overnight. Remove garlic. Refrigerate for several days to enrich flavor before serving. Serve with a slotted spoon, to mound on crackers or toast points as an appetizer. From vegan.zip at Michelle Stewart\'s SunShine PC Board, Pembroke Pines, FL. Source unknown. Formatted by Cathy Harned.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1416, 'Appetizers', 'Pickled Eggs #1', '12 Eggs 1 tb Salt 2 c White Vinegar 1 c Cold Water 1 tb Mixed Whole Spices (In Bag) Put eggs and salt in cold water and bring to the boil. Shut off heat; let satnd for five minutes. Drain. Place eggs in cold water and peel,(keep the water running while peeling the eggs). Let eggs stand until cold. Mix together the remaining ingredients. Let boil and then cool. Make sure eggs and vinegar are cold before putting in jars. Leave 24 hours before eating pickled eggs.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1417, 'Appetizers', 'Pickled Eggs #2', '6 Hardcooked eggs 1 c Cider vinegar 1 c Beet liquid 1/3 c Sugar 1/2 ts Salt 1/4 c Onion, chopped 4 Whole cloves Place peeled eggs in bowl or jar. Mix vinegar, beet liquid, sugar, salt, onion and cloves. Pour over eggs. Cover and refrigerate at least 2 days. Slice eggs. 6 servings, 145 calories per serving Source: Betty Crocker\'s Cookbook, Bantam 1987 pocketbook Shared by Elizabeth Rodier Aug 93
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1418, 'Appetizers', 'Pickled Mushrooms', '4 lb Small mushrooms 4 c Boiling water 1 1/2 tb Salt ----------marinade---------- 1 3/4 c Water 15 Peppercorns 2 Bay leaves 2 1/2 tb Salt 3/4 c Sugar 3/4 c Vinegar Cut the mushroom stems off at the cap level. Place the heads in boiling salted water. Simmer till they sink to the bottom. Strain. Boil marinade water with peppercorns and bay leaves for 30 minutes. Add salt and sugar. Stir till dissolved. Add the vinegar, bring to a boil. Place the mushrooms in small jars. Cover with hot marinade. Close the jars. Keep refrigerated. Use for canapes and salads, or as appetizers. Yields 4 1 fluid pint jars.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1419, 'Appetizers', 'Pickled Pork Snouts (Kilawin)', '1 lb Pork snout (or 1 pkg) 1/2 c Palm Vinegar 1/4 c Soy sauce 1/2 ts Cracked pepper corns or -ground black pepper 1 md Chopped onion -or green onions 4 Clove minced garlic 2 ea Sliced fresh Jalapenos 1 pk Fried cubed tufu Green papaya, shredded -(optional) Clean hairs from pork snouts by scrapping them with a knife. Remove excess fat. When snouts are clean put the them in a pot and cover with enough water to boil. When you think that the snouts are tender and soft let them cool off and then cut the snouts into inch size pieces. Mix the rest of the ingredients in with the cut snouts. Taste a little bit so you can see if you need to add more of one or two of the ingredients to suit your taste.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1420, 'Appetizers', 'Pickled Red Eggs', '16 Hard boiled eggs, cooled -and shelled. 1 c Beet juice 3 c Cider vinegar 1 ts EACH, whole cloves,allspice, -and peppercorns 1/2\" piece ginger root Pack the eggs in 2 quart jars. Combine beet juice, vinegar, and spices in a saucepan and simmer 10 minutes. Pour over eggs, seal, let cool and chill. Refrigerate a few days to allow flavors to permeate the eggs. Small cooked beets may also be pickled along with the eggs.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1421, 'Appetizers', 'Pickled Shrimp', '1/4 c Crab boil, tied in cheese cl -th 2 1/2 lb Shrimp, peeled & deveined 3/4 c White vinegar 5 ts Celery seeds 2 ts Salt 1 c Olive oil 1 lg Onion, sliced thin 3 Bay leaves In a kettle, bring 6 cups water with the crab boil to a boil, simmer for 5 minutes, and add shrimp. Boil for 5 minutes and drain. In a small bowl, whisk together the vinegar, celery seeds, salt, and pepper to taste. Add oil in a stream, whisking continuously until emulsified. In a deep glass dish, arrange half the shrimp in one layer, arrange half the onion slices over them, and top with bay leaves. Arrange the rest of the shrimp over the onions and sprinkle the remaining onion slices over them. Pour the dressing over all. Let marinate, covered and chilled for 24 hours. Serve shrimp, skewered on picks or with crackers. a Gourmet Mag 1960 favorite.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1422, 'Appetizers', 'Pieczarki Nadziewane (Stuffed Mushrooms)', '20 Mushrooms 2 tb Butter/margarine 1 sm Onions; minced 3 tb Bread crumbs, dry 1 tb Sour cream 1 Eggs; hard-cooked, minced 1 Eggs 1 tb Parsley; chopped 1/4 ts Salt 1/8 ts Pepper, black 20 sl Cheese, gouda; 1\" square -or swiss cheese Preheat oven to 400F. Grease 9 to 10 inch sqaure baking dish. Seperate mushroom caps and stems; set caps aside. Finely chop stem pieces. Melt butter over medium heat. Add onion; saute until soft, about 3 minutes. In bowl, combine sauteed onion, chopped mushroom stems, bread crumbs, sour cream and hard-cooked egg. In a bowl, beat egg with fork. Add to onion mixture. Stir in parsley, salt and pepper until blended. Pack about 1 rounded teaspoon stuffing mixture into each reserved mushroom cap. Arrange, stuffing-side up, in greased dish. Place 1 cheese square on each cap. Bake, uncovered, 20-25 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1423, 'Appetizers', 'Pigs In a Blanket', '1 pk Hot dogs 1 pk Crescent rolls 5 sl American cheese Split hot dogs lengthwise. Add small strips of cheese on each hot dog. Wrap hot dog and cheese in crescent roll, rolling wide end first. Bake on ungreased pan according to crescent roll package, or until golden brown. Randy Rigg The Pinnacle Club BBS 812-963-9139
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1424, 'Appetizers', 'Pimiento Cheese', '1 ea Egg beaten 1/3 c Sugar 1/4 c Vinegar 1 T Water 2 c Cheddar cheese (grated) 1/4 c Pimientos (chopped) In small saucepan, beat egg and sugar until well blended. Stir in vinegar and water. Cook over low heat until thick. Set aside until cool. In medium bowl, mix together cheese, pimientos and sauce. Chill unitl ready to use.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1425, 'Appetizers', 'Pimiento Cheese Sandwiches', '1 lb New York sharp cheese 4 oz Jar pimientos Cayenne pepper to taste 1 ts Worcestershire sauce 1 ds Hot pepper sauce Coarse ground black pepper t Mayonnaise 24 Slices white or whole wheat Grate cheese on the small side of a hand grater in a large mixing bowl. Drain the liquid from the pimientos and mash with a fork. Add pimientos to the cheese in the bowl. Add cayenne, worcestershire sauce, hot pepper sauce and black pepper to taste. Add enough Mayonnaise (about 3 T.) to reach the desired consistency and mix thoroughly. Use your hands or a big, wide fork to mix. The mixture will become firmer as it sets in the refrigerator. (You can trim the edges of the bread at this point-I don\'t unless making them for finger food.. Spread each slice of bread with mayonnaise on one side. Put the cheese filling on 12 slices of bread, then put the other 12 mayonnaise coated bread slices on top. Slice the sandwiches diagonally or into strips. Be sure to put lots of filling into the sandwiches.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1426, 'Appetizers', 'Pimiento Cheese Spread', '1 lb Velveta (softened or melted) 1 md Size can Pimentos (mashed) 1 ts Sugar sprinkle of Black Pepper Mix together and add enough mayonnaise or salad dressing to make moist and spreadable (about 1/2 c), adding more sugar for taste. I soften velveda/pimento in micro for 2 min or so, then use Hellman mayo, and sometimes a touch of minced fresh onion.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1427, 'Appetizers', 'Pink Pickled Onions', '1 Medium-size red onion 1/4 c White wine vinegar 2 tb Sugar 1/3 c Water Thinly slice onion; rinse well. Mix onion with vinegar, sugar, and water. Cover and chill for 30 minutes to 1 hour; drain.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1428, 'Appetizers', 'Pinto Bean Cakes with Salsa', '1 1/2 tb Salad oil 1 sm Onion; finely chopped 1/4 c Red bell pepper - (finely chopped) 2 Garlic cloves; minced 1 md Fresh jalapeno chili - seeded & finely chopped 2 cn Pinto beans (15 oz each) - drained & rinsed 1/8 ts Liquid smoke 1/4 c Chopped fresh cilantro 1/2 ts Ground cumin 1/4 ts Pepper 1/3 c Yellow cornmeal Cooking spray (optional) 1 c Tomato-based salsa - homemade or purchased In a 12- to 14-inch nonstick frying pan over medium heat, combine 1 1/2 teaspoons of the oil with the onion, bell pepper, garlic and chili. Stir often until onion is limp but not browned, about 5 minutes. In a bowl, coarsely mash beans with a potato masher until they stick together. Stir in onion mixture, liquid smoke, cilantro, cumin, and pepper, mixing well. Spread cornmeal on a sheet of waxed paper. When bean mixture is cool to touch, divide into 8 equal portions, shaping each into a 1/2-inch thick cake. Coat cakes with cornmeal. Return the frying pan to medium-high heat. Add remaining 1 tablespoon oil. When oil is hot, add cakes and brown lightly, 8 to 10 minutes; turn cakes over once. Coat pan with cooking oil spray if cakes start to stick. Serve cakes with salsa to add to taste.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1429, 'Appetizers', 'Piquant Popcorn', '2 tb Corn oil 2 Garlic cloves, crushed 1 1/2\" piece ginger root, -peeled, chopped 1 c Popping corn 1/4 c Butter 2 ts Hot chili sauce 2 tb Chopped fresh parsley Salt to taste Heat oil in a saucepan. Add 1 clove of crushed garlic, ginger and popping corn. Stir well. Cover and cook over medium-high heat 3-5 minutes, holding lid firmly and shaking pan frequently until popping stops. Turn popped corn onto a dish, discarding any unpopped corn kernels. Melt butter in pan. Stir in remaining clove of crushed garlic and chili sauce. Return corn to pan and toss well until evenly coated with mixture. Add parsley and salt and stir well. Turn into a serving dish. Serve warm or cold. VARIATION: Omit chili sauce and add 1 teaspoon dry mustard, 1 teaspoon paprika, 1/2 teaspoon ground coriander and 2 tablespoons chopped fresh chives to melted butter.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1430, 'Appetizers', 'Piquant Salmon Rolls', '| Ingredients | | | 4 | oz | cream cheese | | | 1/4 | cup | walnuts, chopped | | | 1 | tablespoon | chives, fresh, chopped | | | 1 | each | celery, stalk, chopped | | | 3 | teaspoon | lemon, juice | | | 3 | each | cayenne pepper, pinches | | | 1/4 | teaspoon | coriander, ground | | | 8 | each | salmon, smoked, thin slices | | | 8 | each | bread, whole-wheat, thin slices | | | 1 | | butter | | | 8 | each | cucumber, thin slices | | | 1 | | pepper, freshly ground | | | 1 | | dill, sprigs, fresh, (optional) | | | 1 | | chives, fresh, (optional) | | | | | |
Directions:
| In a bowl, soften cream cheese and stir in walnuts, chives and celery. Add 2 teaspoons of lemon juice and spices and mix well. Spread cream cheese mixture on each slice of salmon and season with pepper. Roll up to form neat rolls.
Toast slices of bread and cut 8 (2.5 inch) rounds, using a biscuit cutter. Spread thinly with butter. Place a cucumber slice on each bread round and place a salmon roll on top of each cucumber. Drizzle with remaining lemon juice and garnish with dill sprigs and chives, if desired.
NOTE: Salmon rolls can be prepared several hours in advance and refrigerated. Toast bases, however, are better freshly made. Once assembled, serve within 30 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1431, 'Appetizers', 'Pisang Goreng', '1 c All purpose flour 1 c Water 1 ts Baking powder 1 ea Egg beaten 1 ea Pinch of salt 4 ea Ripe bananas peeled halved 1/2 c 10% cream 1 c Brown sugar 1 tb Butter 2 tb Dark rum Mix the flour, water, baking powder, egg and salt and let sit for about 20 minutes. This is your batter. Dip the banana halves in the batter and deep fry in vegetable oil at 325 degrees F for about 5 minutes or until the batter is golden brown. Remove the bananas from the oil and allow to drain. Meanwhile mix the cream, brown sugar and butter together in a sauce pan and cook over medium heat until the sugar has dissoved. Add the rum and be sure the sauce doesn\'t boil. Place some vanilla ice cream on a plate. Place a banana over the ice cream and pour a generous amount of rum sauce over the dessert. Serve while the banana is still hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1432, 'Appetizers', 'Pistachio-Stuffed Mushrooms', '20 md Mushrooms 3 tb Onions, minced Butter or margarine 1/3 c Fine dried breadcrumbs 1/4 c Chopped pistachios 2 tb Chopped parsley 1/4 ts Dried marjoram 1/4 ts Salt Preheat broiler. Remove stems from mushrooms and chop finely. Reserve caps. Saute the stems and onion in 1/4 cup butter or margarine until tender. Stir in the bread crumbs, pistachios, parsley, marjoram, and salt, mixing well. Remove from heat. Place the mushroom caps, stem-side up, on a baking sheet. Fill the centers with the stuffing and sprinkle with about 3 tablespoons melted butter. Broil about 6 inches from heat source for 5 minutes or until browned and heated through. Source: Best Recipes from The Los Angeles Times ISBN: 0-8109-1237-6 Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1433, 'Appetizers', 'Pita Crisps', '2 x Pita breads (6\" diameter) 2 t Margarine 2 t Oregano 4 T Grated Parmesan cheese Preheat broiler. Split pitas horizontally into 2 rounds. Spread rough edges with margarine. Place on cookie sheet. In a small bowl, toss together oregano and Parmesan cheese. Sprinkle over margarine. Cut each bread into wedges. Broil about 5\" from heating element until crisp, about 2 minutes. Watch carefully! VARIATIONS: experiment with other herbs of your choice such as chives and parsley; or, omit oregano and sprinkle with sesame seeds. Serve alone or with dips or pates.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1434, 'Appetizers', 'Pita Pizza Bites', '2 Pita breads (6 inch) 2 c Sliced fresh mushrooms - OR - 4 oz Mushroom stems and pieces, - drained (1 can) 1 sm Red onion, thinly sliced 1/4 c Chopped green bell pepper 2 tb Chopped fresh basil leaves - OR - 2 ts Dried basil leaves 1 c Finely shredded Mozzarella - cheese (4 ounces) 1 tb Grated Parmesan cheese Heat oven to 425 degrees. Split each pita bread in half around edge to make 4 rounds. Place rounds, cut-sides up on ungreased cookie sheet. Place mushrooms on bread rounds. Top with onion and bell pepper. Sprinkle with basil and cheeses. Bake 8 to 10 minutes or until cheese is melted. Cut each round into 8 pieces. Makes 32 appetizers. Preparation time: 10 minutes Baking time: 8 to 10 minutes
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1435, 'Appetizers', 'Pizza Snack', '| Ingredients | | | 3 | cup | whole wheat flour | | | 1 | tablespoon | sugar | | | 1 1/2 | teaspoon | salt | | | 1 | teaspoon | oregano leaves | | | 1 | pk | dry yeast | | | 1 | cup | very warm water (120-130 F) | | | 2 | tablespoon | butter or margarine, softened | | | 1 | | cornmeal | | | 1 | cup | pizza sauce | | | 1 | cup | mozzarella cheese, shredded | | | | | |
Directions:
| In large bowl, mix 1 cup flour, sugar, salt, oregano and yeast. Add warm water and margarine to dry ingredients. Beat 2 minutes at medium speed of mixer. Add 3/4 cup flour. Beat at high speed 2 minutes. Stir in enough remaining flour to make stiff dough. Knead 8 to 10 minutes. Set in greased bowl, turn to grease top. Cover, let rise until doubled, about 1 hour.
Punch dough down. Divide into 8 equal pieces, shape into balls. Cover, let rest 10 minutes. Roll and stretch each ball to a 5 inch circle. Place on greased baking sheets sprinkled with cornmeal. Shape edges of each circle into a standing rim of dough. Cover, let rise until doubled, about 1 hour.
Bake at 375 F for 8 to 10 minutes. Spread each round with 2 tablespoons pizza sauce, sprinkle with cheese and your favorite topping. Bake about 10 minutes more.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1436, 'Appetizers', 'Pizza Sticks', '1 cn 11 oz Pillsbury Soft -breadsticks 24 Thin pepperoni slices -1 1/2\" diameter 2 tb Grated Parmesan cheese 1/2 ts Italian seasoning 1/4 ts Garlic powder 1/2 c Pizza sauce, heated Separate and unroll breadsticks. Place 3 pepperoni slices in single layer over one half of each breadstick. Fold remaining half of breadstick over top; seal end and twist. Place on ungreased cookie sheet. Combine cheese, Italian seasoning and garlic powder. Sprinkle evenly over each breadstick. Bake in preheated 350 degree F. oven for 15 to 20 minutes or until golden brown. Serve with pizza sauce. Makes 8 pizza sticks.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1437, 'Appetizers', 'Pizza Stuffed Mushrooms', '2 lb Mushrooms, white; medium to -large 1/2 lb Pork sausage 1/4 lb Pepperoni, chopped finely 1/2 c Mozzarella; shredded 1/4 c Bread crumbs, seasoned 1/4 c Ritz cracker crumbs 1/4 c Parmesean cheese, shredded Remove stems from mushrooms, chop stems, set mushrooms and stems aside. In a 10 inch skillet over medium heat, cook sausage until well browned. With slotted spoon, remove sausage to paper towels and drain. Spoon out all but 2 Tbsp drippings from skillet. In hot drippings over medium heat cook mushroom stems until tender, about 10 minutes, during the last 3 minutes add the pepperoni. Remove skillet from heat and stir in sausage, cheese and crumbs. Preheat oven to 450 degrees, fill mushroom caps with sausage mixture, place stuffed mushrooms into oven proof dish and bake 15 minutes. VARIATIONS; Add chopped onions, chopped green peppers, bacon bits, anything you like in your pizzas.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1438, 'Appetizers', 'Pizza Via Veneto', '1 pk Hot roll mix (16 oz) 2 Eggs 1/2 c Evaporated milk 1/3 c Peanut butter 1/4 c Chopped pimiento 1 t Celery seed 4 c Shredded Cheddar cheese 3 c Chopped salted peanuts 1/4 t Hot pepper Prepare hot roll mix and let rise as package directs. Divide dough into two equal parts. Pat each part, using oiled hands, in well-oiled 15x10x1\" jelly-roll pan. Beat eggs, milk and peanut butter until smooth. Add pimiento and celery seed. Stir in cheese; spread evenly over dough, almost to edge. Sprinkle with peanuts and pepper. Cover; let rise 30 minutes. Preheat oven to 425\'F. Bake 12-15 minutes or until brown and bubbly. Cut into 4x2\" rectangles. Serve hot. Favorite recipe from OKLAHOMA PEANUT COMMISSION.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1439, 'Appetizers', 'Plum Tomato Tart', '1 lg Egg white 3 tb Olive oil 6 Phyllo dough sheets (14x18\") 5 ts Breadcrumbs; dry 1/3 c Dijon mustard 1/4 c Parmesan cheese; freshly --grated 1 lb Plum tomatoes (about 8) 2 tb Parsley; fresh (chopped) 1 ts Thyme; fresh, or 1/2 t drie Set oven rack on the upper level; preheat to 400 degrees F. Lightly coat a baking sheet with nonstick cooking spray or line with parchment paper In a small bowl, whisk together the egg white and 2 Tbsp. olive oil. Lay a sheet of phyllo on the prepared baking sheet, and with a pastry brush, lightly coat the surface with the egg-white mixture. Sprinkle with 1 tsp. breadcrumbs. Repeat this step, layering 4 more sheets of phyllo on top and brush with egg-white mixture. To form an edge to the tart, carefully roll over the edges toward the center, using the blade of a knife to help you get started. With a rubber spatula, spread mustard over the surface of the dough and sprinkle with cheese. (The tart can be prepared ahead to this point. Wrap and freeze for up to 2 months. Do not thaw before continuing.) Arrange tomato slices on top in 5 rows of 8 slices each. Bake for 15 to 20 minutes, or until the pastry is golden brown. Let cool in the pan for 5 minutes. In a small bowl, combine the remaining 1 Tbsp. olive oil, parsley, garlic and thyme. With your fingers or a fork, dab some of the herb mixture onto each tomato slice. Slide the tart onto a serving platter or, if you wish to serve bite-sized appetizers, slide it onto a cutting board and with a sharp knife or pizza cutter, cut the tart into squares between the tomato slices. Serve warm or at room temperature. 32 calories per piece: 1 g protein, 1 g fat, 4 g carbohydrate; 40 mg sodium; 1 mg cholesterol. **\"The tangy mustard is a pleasing accent to the sweet tomatoes in this easy-to-prepare appetizer.\" ~-From Eating Well, May/June 1993.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1440, 'Appetizers', 'Plum Tomatoes with Olive Oil & Herbs', '3 ea Ripe plum tomatoes 2 tb Minced fresh herbs Olive oil Pepper to taste Slice tomatoes crosswise & arrange on two small individual plates. Sprinkle with herbs & drizzle with olive oil. Add pepper & serve.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1441, 'Appetizers', 'Poached Lobster Delights and Garden Vegetables', '1 c Chicken broth 1/4 ts Garlic powder 1/4 ts Dried basil 1/4 ts Thyme 1/4 ts Oregano leaves 1 tb Cornstarch 1 c Quartered fresh mushrooms 1 pk Louis Kemp Lobster Delights -chunks (8 oz) 3 c Fresh vegetables (broccoli -flowerets, carrot and -zucchini slices) -OR 1 pk Frozen mixed vegetables, -thawed (16 oz) 1 tb Lime juice 1 ts Margarine Combine first six ingredients in saucepan. Cook and stir on medium heat until mixture thickens and boils. Add mushrooms, Lobster Delights and vegetables. Cover; reduce heat. Simmer about 10 minutes or until tender-crisp, stirring once. Stir in lime juice and margarine. 111 calories per serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1442, 'Appetizers', 'Poached Sole with Shrlmp Sauce', 'Butter or margarine 24 oz Frozen sole fillets 2 T Finely chopped green onion Or shallots Salt and pepper 3/4 c Dry white wine 4 T Butter or margarine 2 T Flour 1 c Light cream or milk 4 1/2 oz Can medium-sized shrimp, -rinsed and drained Chopped parsley 1. Butter a shallow, heat-resistant, non-metallic baking dish lightly. 2. Place frozen fish fillets in baking dish and heat, covered. in Microwave Oven 2 minutes. 3. Separate fish fillets and arrange in baking dish. Sprinkle fish with chopped green onion, salt and pepper to taste. Pour wine over the fish. Heat, covered with clear plastic wrap, in Microwave Oven 8 minutes or until fish flakes easily with a fork. Baste fish several times during heating. 4. Place cooked fish on a heat-resistant. non-metallic serving platter and set aside. Reserve liquid. 5. In a small, heat-resistant. non-metallic bowl, melt the 4 tablespoons butter in Microwave Oven 30 seconds. 6. Blend in flour until smooth. 7. Gradually stir in cream until smooth. 8. Return sauce to Microwave Oven and heat, uncovered, 3 to 4 minutes or until thickened and smooth. Stir occasionally. Set sauce aside. 9. Return reserved fish liquid to Microwave Oven and heat. uncovered, 4 to 6 minutes or until liquid has been reduced to 1/2 cup. 10. Stir fish liquid and shrimp into reserved sauce until well blended. 11. Spoon shrimp sauce over fish. Heat, uncovered, in Microwave Oven 1 to 2 minutes or until heated through. 12. Garnish with chopped parsley.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1443, 'Appetizers', 'Polenta Al Radicchio Ai Ferri (Polenta & Grilled Radicchi', 'Polenta, cooked as above Olive oil 1 md Head radicchio 1/4 c Olive oil Salt & pepper Vinegar, optional Preheat a broiler or fire up a grill. Cut the cooled polenta into 1 1/2\" X 3\" rectangles & brush lightly with olive oil. To grill, cook the polenta until it is lightly crispy & marked with the characteristic brown stripes on both sides. To broil, set thepolenta on a broiler pan about 4\" from the heat & broil, turning once, until the slices are golden & slightly crisp at the edges. Remove & set on a platter. While the polenta is broiling, discard any bruised outside leaves of the radicchio, cut it in half lengthwise & then cut into quarters. Wash & dry each piece carefully. Drizzle half the olive oil over the radicchio & season with salt & pepper. Set on an oiled broiler or on the barbecue. As the radicchio begins to soften & darken in colour, turn it to broil evenly. Using your fingers or a knife, tear or cut the grilled radicchio into small pieces. Arrange over the polenta & drizzle with the rest of the olive oil & vinegar if you desire. Taste for salt. Add freshly ground pepper & serve hot or at rom temperature.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1444, 'Appetizers', 'Polenta Crostini with Mushrooms', '1 oz Dried porcini mushrooms 4 tb Extra-virgin olive oil 1 lg Red onion, finely minced 2 sm Garlic cloves, finely minced 1 lb Fresh brown mushrooms, such -as cremini or portobello, -well cleaned and sliced 4 sm Ripe plum tomatoes, chopped 1 tb Chopped flat-leaf parsley Salt Freshly ground pepper Quick polenta Olive oil The use of instant polenta in this recipe from Carol Fields\' \"Italy in Small Bites,\" is strictly optional. If you prefer, make it the traditional way. Just be sure to warm up your stirring arm in advance. Soak dried mushrooms in warm water to cover at least 45 minutes or until softened. Remove from liquid carefully and rinse well under cold running water to remove any sand still clinging. Chop mushrooms roughly and drain thoroughly. Strain soaking liquid at least twice through sieve lined with cheesecloth or paper towels, and reserve for use in another dish. Heat olive oil in heavy skillet and saute onion until translucent and tender, 10-15 minutes. Add garlic and all mushrooms, turn heat to low and cook, stirring intermittently, for up to 20 minutes, until tender. Add tomatoes, parsley, salt and pepper to taste. Continue cooking another 5 minutes. Cut Quick Polenta into slices 2\" wide and 3-4\" long and brush lightly with olive oil to taste. Broil until firm and lightly crisp on both sides. Place spoonful of hot mushroom sauce on top of each crostino and serve.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1445, 'Appetizers', 'Polenta Toscana (Tuscan Polenta)', 'Polenta, cooked as above 3 tb Olive oil 2 ts Rosemary, chopped 2/3 c Walnuts, toasted & chopped Salt & pepper Warm the olive oil over medium-low heat in a small, heavy saute pan. Add the rosemary & walnuts & saute for 5 minutes. Do not let either one brown. Sprinkle the walnut mixture with salt & pepper & stir into the cooking polenta about 10 minutes before it is completely cooked. Continue stirring & cooking until the polenta is ready to serve. Serve immediately or cool to make crostini.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1446, 'Appetizers', 'Polenta Triangles', '3 c Cold water 1 c Coarse yellow cornmeal 1 Env. onion soup mix 4 oz Mild chopped green chilies, Drained (1 can) 1/2 c Whole kernel corn 1/2 c Red pepper, roasted and Finely chopped 1/2 c Sharp Cheddar cheese, Shredded Bring the water to a boil in a 3-quart saucepan. With a wire whisk, stir in the cornmeal and onion soup mix. Simmer uncovered, stirring constantly, for 25 minutes, or until thickened. Stir in the chilies, corn and roasted red peppers. Spread the mixture in a lightly greased 9-inch-square baking pan and sprinkle with the cheese. Let stand for 20 minutes, or until firm. Cut MICROWAVE: Combine the water, cornmeal and onion soup mix in a microwave-safe casserole. Cover and microcook on HIGH (100%) for 20 minutes, stirring every 5 minutes (mixture will be thick). Stir in the chilies, corn and roasted red peppers. Spread into pan as above. [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1447, 'Appetizers', 'Polynesian Kabobs', '20 oz Pineapple Chunks In Syrup 6 tb Soy Sauce 3 tb Honey 1 tb Dry Sherry 1 ts Grated Orange Peel 1/8 ts Garlic Powder 2 lb Cooked Ham, Cut Into 25 -Cubes (1 Inch) 1 lb Thick Sliced Bacon 25 lg Stuffed Olives 25 Cherry Tomatoes Drain pineapple; reserve syrup. Blend syrup, soy sauce, honey, sherry, orange peel and garlic powder in large bowl; stir in ham cubes. Cover; refrigerate 1 hour, stirring occasionally. Cut each bacon slice crosswise in half; wrap pineapple chunks with halved bacon slices. Thread bamboo or metal skewers with a wrapped pineapple chunk, an olive, another wrapped pineapple chunk, a marinated ham cube and a cherry tomato. Place skewers on rack of broiler pan; brush with marinade. Broil 3 to 4 minutes on each side, or until bacon is crisp. Typed by Syd Bigger.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1448, 'Appetizers', 'Pomodori Secchi Imbottoti (\"Sun-Dried Tomato Sandwiches\"', '30 ea Sun-dried tomatoes 1 tb Olive oil 3 ts Garlic, finely minced 1/8 ts Red pepper flakes 1/4 ts Oregano Salt & pepper Ensure that the tomatoes are not overly salty. Refresh them in warm water to cover for about 10 minutes. Soak them just long enough to soften them, but be careful that they do not become soggy. Drain & pat dry. Warm the olive oil in a small saute pan over very low heat. Add the garlic, red pepper flakes & oregano & warm for 5 to 8 minutes. Be careful not to let the garlic burn. Season with salt & pepper to taste. Make the \"sandwiches\" by laying one tomato face down, drizzling a bit of the herb-infused olive oil on it & covering with a second sun-dried tomato. Serve at room temperature.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1449, 'Appetizers', 'Pomodori Sott\'Olio (Marinated Sun-Dried Tomato Topping)', '4 oz Sun-dried tomatoes 3/4 c Red wine vinegar 1 c Basil leaves 1/8 ts Red pepper flakes 1 ts Garlic cloves, sliced 1 pn Salt 1 c Olive oil Soak the tomatoes in 3/4 c warm water & 3/4 c warm vinegar for 2 to 3 hours. Drain & set on a kitchen towel. Pat dry. Stir together the basil, red pepper flakes, garlic & salt. In a 12 ounce jar, alternate layers of the tomatoes with the basil mixture. Pour in the olive oil, making sure that it covers the top layer. Eliminate any air bubbles. Screw on the lid & seal well. Marinate for 1 day before using. **NOTE: Do not use overly salty tomatoes. Ensure that the tomatoes are dried by the sun & not by an oven & that they are not already preserved in oil. Serve with bread.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1450, 'Appetizers', 'Pon Pon Shredded Chicken', '--------------------------PON PON SHREDDED CHICKEN-------------------------- 3 c Stock (or water) 3 Or 4 chicken breasts * 2 Bean paste sheets (or wide -carrot or cucumber strips) ---------------------------------SEASONING--------------------------------- 2 tb Peanut butter 1 ts Sesame oil 1/2 ts Light soy sauce 1/2 ts Red pepper oil -----------------------------------SAUCE----------------------------------- 1/2 ts Sugar 1/2 ts Sesame oil 1/4 ts Salt * (to produce approximately 1 1/2 cups of shredded chicken) 1. Mix well, separately, seasoning and sauce ingredients. 2. Bring stock (or salted water) to the boil, immerse chicken breasts and turn off flame. Soak until cooled, then shred into strips. (Alternatively, for authentic and finer texture, cover breasts with a clean cloth and shred by hitting them with a mallet++hence the sound of ponpon.) 3. Lay bean paste sheets in a suitable flat container, and blanch in hot water for 1 to 2 minutes. Remove and rinse under cold running water. Drain and cut into finger-sized strips and mix with sauce mixture. 4. Spoon into serving dish, pile shredded chicken on top and pour seasoning mixture over. From \"Champion Recipes of the 1986 Hong Kong Food Festival\". Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg; October 26 1992.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1451, 'Appetizers', 'Poor Man\'s Shrimp', '-----------------------------FROM CHEF FREDDY\'S----------------------------- Salt 2 qt Cold water 2 lb Salmon [cut into 1\" cubes] 1) Add enough salt to the cold water to float an egg with the shell on and stirr in an additional ¬ cup of salt... 2) Bring the water to a boil and add the salmon cubes... bring to a boil again, drain and serve with your favorite sauce... From Randy L. Riley in Carthage NY. originally published in \"Bill Saiff\'s ROD & REEL Recipes for Hookin\' & Cookin\'\" re-typed for you with permission by Fred Goslin on Cyberealm Bbs at (315) 786-1120
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1452, 'Appetizers', 'Pop The Cork Pasta Crunch', '7 oz Corkscrew macaroni; uncooked 1/2 c Parmesan cheese; grated 1/2 ts Italian seasoning 1/8 ts Garlic salt Oil; for deep frying Cook the macaroni according to package directions, drain. Rinse with cold water, drain. Pat the moisture from the macaroni with paper towels. Combine the cheese, seasoning and garlic salt in a small bowl, and set aside. Heat 1 1/2 inches of oil in a deep skillet or fryer to 365F. Fry 12 macaroni at a time in the hot oil until light brown about 1 to 1 1/2 minutes. Stir to separate. Remove from oil with a slotted spoon and drain on paper towels. Repeat until all of the cooked macaroni are fried. While the macaroni are still warm, sprinkle with the cheese mixture. Toss gently to coat evenly. Cool. Makes about 10 1/2 servings.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1453, 'Appetizers', 'Popcorn Italiano', '2 tb Butter or margarine 1 sm Clove garlic,minced 1/2 ts Dried oregano leaves,crushed 8 c Hot popcorn 2 tb Grated Parmesan cheese In 1 1/2 quart sauce pan over medium high heat,in hot butter, cook garlic with oregano.In a large bowl,drizzle butter mixture over popcorn;toss with cheese.Makes 8 cups.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1454, 'Appetizers', 'Popcorn with Basil And Sun-Dried Tomatoes', '| Ingredients | | | 2 | tablespoon | oil, corn | | | 2 | tablespoon | oil, olive | | | 2 | each | garlic, cloves, split | | | 3/4 | cup | popping corn | | | 1 | | salt | | | 1/4 | cup | provolone, aged, grated | | | 6 | each | tomatoes, sun-dried, oil-cured, finely chopped | | | 1 | tablespoon | oil, from the tomatoes | | | 12 | each | basil, leaves, fresh, finely chopped | | | 1 | | cayenne pepper, to taste | | | | | |
Directions:
| In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic. Toss popcorn with provolone, tomatoes, oil, salt and chopped basil.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1455, 'Appetizers', 'Poppy & Sesame Seed Straws', '2 tb Poppy seeds 2 tb Sesame seeds 1 lg Egg white 2 tb Olive oil 1/4 ts Salt 6 Phyllo dough sheets (14x18\" Preheat oven to 400 degrees F. Lightly coat 2 baking sheets with nonstick cooking spray or line with parchment paper. Heat a small heavy skillet over medium heat. Add the poppy and sesame seeds and cook, stirring until they are aromatic and toasted, 2 to 3 minutes. Turn out onto a plate to cool. In a small bowl, whisk together egg white, oil and salt. Lay a sheet of phyllo on a work surface with a short side toward you. With a pastry brush, lightly coat the lower half of the sheet with the egg-white mixture and sprinkle with 1 tsp. seeds. Fold the upper half over to cover the lower half. Brush the right half of the folded sheet with egg-white mixture, sprinkle with 1/4 tsp. seeds and fold the left half over the seeds. Brush the bottom half of the folded sheet with the egg-white mixture, sprinkle with 1/4 tsp. seeds and fold the upper half over. Finally, brush the top with the egg-white mixture and sprinkle with 1/4 tsp. seeds. Cut into 10 short strips using a knife or serrated pastry cutter. With a wide spatula, transfer the strips to the baking sheet, placing them about 1/2 inch apart. Repeat the procedure with the remaining 5 sheets of phyllo, egg-white mixture and seeds. Bake the straws for 8 to 10 minutes, until golden and crisp. Transfer to a rack to cool. The straws may be stored in an airtight container at room temperature for 1 week or in the freezer for up to 2 months. Makes about 5 dozen straws. 19 calories per straw: 1 g protein, 1 g fat, 3 g carbohydrate; 23 mg sodium; 9 mg cholesterol. From Eating Well, May/June 1993.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1456, 'Appetizers', 'Pork & Oyster Egg Roll Filling', '- Jane Harris DXDG05A 1/3 lb Ground pork 3 tb Soy sauce 4 Green onions finely chopped 2 pt Oysters shucked liq resrved 2 tb Lemon juice 1 tb Sherry 1 tb Vegetable oil 1 Onion finely chopped 8 Fresh mushrooms chopped Black pepper to taste 1 Red pepper diced 1 tb Crushed pineapple 1/2 ts Sesame oil 1. In food processor combine pork, soy, scallions oysters, lemon juice and sherry, grind breifly 2.Heat vegtablbeoil in wok or fry pan, 3. Add pork mixture, onions, mushrooms, pepper, red pepper, stir fry 1-2 min, add pineapple and reserved liquid 4. Continue cooking 1 min 5. Drizzle on sesame oil 6. Cool and make egg rolls
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1457, 'Appetizers', 'Pork and Scallion Wraps', '1/2 lb Pork tenderloin 6 Scallion 1 Clove garlic -- crushed 1 tb Soy sauce 1 tb Honey 1 tb Oil 1 tb Hoisin sauce 1 ts Fresh ginger root -- grated Preheat oven to 400^. Trim any excess fat from pork, then cut into 20 round slices. Flatten meat slices with a knife or mallet. Trim roots and any wilted leaves from scallions, then cut each scallion into 3 or 4 pieces. Place scallion on a meat slice and roll up. In a shallow baking dish, stir together garlic, soy sauce, honey, oil, hoisin sauce and ginger root. Place pork rolls in soy mixture seam side down and turn to coat. If preparing ahead, cover and refrigerate. Bake, uncovered, 10 to 15 minutes or until meat is no longer pink in center; cut to test. During baking, baste rolls frequently with sauce. Serve hot or warm. Recipe By :
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1458, 'Appetizers', 'Pork Chop Casserole Ii', '4 Pork chops, cut thick 2 T Worcestershire sauce 2 T Butter or margarine 10 1/2 oz Condnsd cream of celery soup 1 md Onion, finely chopped 1 t Salt 1/4 t Pepper 1 1/2 t Dried parsley flakes 1. Brush pork chops with Worcestershire sauce and brown in the 2 tablespoons butter in a large skillet on a conventional surface unit. 2. In a small bowl combine celery soup, onion, salt, pepper and parsley flakes. 3. Pour half the celery soup mixture in a 3-quart, heat- resistant, non-metallic baking dish. Place pork chops on top and pour remaining sauce over pork chops. 4. Heat, uncovered, in Microwave Oven 20 minutes. Pork should always be cooked to well-done. 5. Serve with noodles or mashed potatoes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1459, 'Appetizers', 'Pork Chops and Sauerkraut', '2 T Vegetable oil 4 Pork chops, cut 1-inch thick (about 2 lb) Salt and pepper 1/2 c Thinly sliced onion 16 oz Can sauerkraut, undrained 1/2 t Caraway seeds 1 Tart apple, peeled, cored -and thinly sliced 1/2 c Water 1. In a heat-resistant, non-metallic skillet, heat oil on a conven-tional surface unit until hot. 2. Sear pork chops on both sides until browned. 3. Sprinkle chops lightly with salt and pepper, to taste. Drain any excess fat. 4. Arrange onion and sauerkraut over pork chops. 5. Heat, covered, in Microwave Oven 5 minutes. 6. Sprinkle caraway seeds over sauerkraut and arrange apple slices on top. 7. Add water and heat, covered, in Microwave Oven 4 minutes. Heat, uncovered, in Microwave Oven an additional 5 minutes or until pork chops are fork-tender. Pork should always be cooked to well-done. Tip: If a heat-resistant, non-metallic skillet is not available, any skillet may be used for browning, and the seared chops may be transferred to a shallow, 1 1/2-quart or 2-quart, heat-resistant, non-metallic casserole after Step 3.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1460, 'Appetizers', 'Pork Dumplings', '8 Dried black mushrooms 1 lb Lean ground pork 1/2 c Chopped bamboo shoots 1/4 c Chopped green onions with to 1 Egg white 2 tb Cornstarch 2 ts Salt 2 ts Light soy sauce 1/2 ts Sesame oil 1/4 ts White pepper 1 lb Siu mai skins 1/4 c Light soy sauce 1/8 ts Sesame oil Soak mushrooms in hot water 20 minutes or until soft. Drain. Rinse in warm water. Drain. Squeeze out excess moisture. Remove and discard stems. Chop caps finely. Mix together mushrooms, pork, bamboo shoots, green onions, egg white, cornstarch, salt, 2 teaspoons soy sauce, 1/2 teaspoon sesame oil and white pepper. Hold siu mai skin in hand. (Cover remaining skins with plastic wrap to keep them pliable.) Place 1 tablespoon pork mixture in center of skin. Bring edge of skin up side of filling, leaving top open. Repeat with remaining skins. (Cover filled dumplings with plastic wrap to keep them from drying out.) Place dumplings in single layer on rack in steamer. Cover and steam over boiling water 20 minutes. (Add boiling water if necessary.) Repeat with remaining dumplings. Mix together 1/4 cup soy sauce and 1/8 teaspoon sesame oil. Serve with dumplings. NOTE: Wonton skins can be substituted for siu mai skins. Cut off corners to make a circle.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1461, 'Appetizers', 'Pork Satay', '1/2 lb Boneless Pork; Lean 2 T Soy Sauce 2 T Steak Sauce; Thick 10 ea Apricots; Dried 1/4 c Peanut Butter; Chunky/Smooth 1/2 t Salt 5 ea Hot Pepper Sauce; drops Cut the pork into 3/4-inch cubes and combine with the soy sauce and steak sauce. Cover and refrigerate for several hour, stirring occasionally. Meanwhile, simmer the apricots in 3/4 c water for 5 minutes. Place the apricots and their cooking liquid in a blender container or food processor. Add peanut butter, salt, and hot pepper sauce. Cover and process until smooth. Reheat when ready to serve. Thread the marinated pork cubes on skewers. (If you use wooden skewers, soak them in water 2 hours before using.) Brush with remaining soy sauce mixture. Cook over hot coals or under broiler for 6 to 8 minutes, turning often. Serve with the warm apricot-peanut butter sauce for dipping. NOTE: Satay serves 2 when served as a main course. Double the meat portion of the recipe for 4 people. If you like, serve kabobs of mushrooms along with the pork. Thread small fres mushrooms on separate skewers, brush with melted butter and grill or broil along with the pork.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1462, 'Appetizers', 'Pork Satay with Peanut Sauce - Midsummer Thai Dinner', '1 sm Onion; chopped 1 x Ginger root(1-inch);chopped 2 Garlic cloves; chopped 1 x Dried Red Chili; or ;1 ts Chinese chili sauce 1 x Lime; grated rind and juice 2 tb Soy sauce 1 tb Brown sugar 1 tb Vegetable oil 12 oz Pork tenderloin -----------------------------PEANUT LIME SAUCE----------------------------- 1/4 c Peanut butter 1/4 c Soy sauce 1/4 c Fresh lime juice 1 tb Rice vinegar 3 tb Coriander; chopped 1 tb Brown sugar 1/2 ts Chinese chili sauce; or ; 1/4 ts dried chili flakes Substitute chicken, shrimps or beef for the pork, if desired Make the sauce up to 3 days ahead of time, but grill the satays at the last minute. Soak about 18 bamboo shewers in water for 1 hour. Combine all ingredients except meat in food processor or blender and pur‚e. Place marinade in bowl. Cut pork into 6-inch lengths. Slice each length into 1/2-inch long strips and thread onto bamboo skewers. Pour over marinade, cover and marinate for 2 hours. Grill or broil pork for 2 minutes on each side or until cooked through. Peanut Lime Dipping Sauce: Add peanut butter to a small bowl and slowly whisk in remaining ingredients. Dessert: Cool, sweet and simple, a colourful selection of fresh fruit and berries, or of fruit-flavoured sorbets or sherbets, is the perfect finish to a midsummer Thai dinner.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1463, 'Appetizers', 'Pork Sate with Peanut Dipping Sauce Vmxv03a', '1/3 c Plus 1 T mncd frsh lemongras -(frm bottom 6\" of stalk) 3 tb Fresh lime juice 2 tb Dark brown sugar 1 tb Soy sauce 2 Garlic cloves, minced 3/4 lb Pork tenderloin, trimmed, Cut 3\"x1/2\"W x 1/4\" thick 1 c Or more, chicken broth 1/2 c Creamy peanut butter, not Old fashion or frsh grd 1/2 c Chopped onion 1 tb Coriander seeds 1/2 Jalapeno chili, minced 12 8\" bamboo skewers Minced green onion tops Soak skewers in water for 30 minutes. Mix 1 T ea lemongrass, lime juice & sugar with soy sauce and garlic in a large bowl. Add pork, toss to coat and marinate 30 min. to 1 hr. Mix remaining lemongrass, lime juice & sugar with broth, peanut butter, onion, coriander and jalapeno in heavy, medium saucepan. Bring to boil, whisking frequently. Transfer mixture to blender and puree. Strain into heavy, small saucepan, pressing on solids with back of spoon. Discard solids. Simmer until reduced to thick sauce consistency, stirring frequently, about 6 minutes. (Can be prepared 1 day ahead. Cover & refrigerate. Reheat before using, thinning with more broth if necessary.) Preheat broiler (or grill). Thread 3 pork strips on each skewer. Broil until cooked through, about 3 minutes per side. Pour sauce into bowl; set in center of platter. Sprinkle with green onion. Surround with pork skewers and serve. From Bon Appetit, June, 1992. MM format by Mike Kean.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1464, 'Appetizers', 'Pork U Pine Meatballs', '3 lb Ground beef 1 1/2 c Of rice 1 Very large onion, chopped 2 cn Tomato sauce Mix ground beef, onions, rice, roll into balls. Place meatballs in pan and pour tomato sauce over. Bake at 350 degrees for 1 hour. Randy Rigg
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1465, 'Appetizers', 'Ported Stuffed Figs', '2 c California dried figs -- (about 24 figs) 1/2 c Port (or sherry) 1/4 c Ricotta cheese Whole natural almonds -- toasted Cover figs with water in a saucepan. Bring to boil; cover and simmer for 20 minutes. Drain; place figs in small bowl along with port. Cover and chill overnight. Drain. Remove stems; slice figs partially through in an X pattern. Fill with small spoonfuls of ricotta cheese. Top with a whole almond, pressed halfway into cheese.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1466, 'Appetizers', 'Portuguese Garlic Dip', '1 pk 8 oz. cream cheese 8 lg Cloves fresh garlic, minced 3/4 c Real mayonnaise 1 ts Worcestershire sauce Salt and pepper to taste Mix all ingredients thoroughly, using just enough mayonnaise to reach preferred spreading or dipping consistency. Serve with chips for dipping or crackers for spreading. Makes 2 cups.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1467, 'Appetizers', 'Potato Crisps with Sour Cream and Caviar', '3 ea Baking potatoes, peeled 1/4 c Chives, chopped Salt Pepper, fresh ground 1/4 c Parsley, chopped Vegetable oil for frying ----------------------------------GARNISH---------------------------------- 1/2 c Sour cream 2 oz Salmon caviar 1/4 c Chives, chopped Grate potatoes with grater or food processor. Add chives, parsley, salt and pepper. Do not soak potatoes or starch will be lost. In a large skillet, heat a film of oil on high heat. For each crisp, drop about 1 tb of potato mixture into oil and flatten. Fry on one side until crisp, about 2 minutes. Repeat on second side. Drain on paper towel. Repeat until all mixtures is used up. At serving time, either reheat cakes in 375F (190C) oven for 5 minutes or serve cold. Garnish with sour cream, caviar and a sprinkling of chives. Top these crisp potato pancakes with sour cream and caviar, or try these alternatives: Sour cream and apple sauce, sour cream and smoked salmon, olive paste or dab of anchovy paste.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1468, 'Appetizers', 'Potato Farls (Irish)', '1 1/4 lb Potatoes (3 or 4) 2 tb Butter, melted 1 c Flour, all purpose 1/2 ts Salt 4 ts Vegetable oil Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt. Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth. Divide dough in half. Roll out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into quarters; set aside. Repeat with remaining dough. In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary. Serve warm.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1469, 'Appetizers', 'Potato Momos', '1/4 c Ghee 1/2 tb Minced ginger 1/2 tb Minced garlic 1/4 c Onion, diced 1/2 ts Garam masala 1/2 ts Chili powder 1/4 ts Salt 1/4 ts Pepper 1 tb Soy sauce 2 c Mashed potatoes 1/2 c Fresh spinach, parboiled & -- chopped 1/4 c Cilantro, chopped 1/4 c Green onions, sliced Momo wrappers, see recipe Momo sauce, see recipe Melt ghee in a small skillet. Add ginger, garlic & onion. Stir fry for 1 minute. Add garam masala, chili powder, salt, pepper & soy sauce. Stir fry for 30 seconds. Remove from heat & add mashed potatoes. Add spinach when cool, green onion & cilantro. Mix well. Put 1 tb of filling into each wrapper, seal the edges closed with a little water. Steam over steaming rack & serve hot with sauce. Adapted from Betty Jung, \"The Kopan Cookbook\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1470, 'Appetizers', 'Potato Salad Recipe', '10 md Potatoes, diced & cooked 1/2 Green bell pepper, diced 2 Celery stalks, diced 3 Scallions, chopped 1/2 c Olive oil 1 ts Hungarian paprika 1 ts Basil 1 ts Salt 1 ts Oregano 1 ts Garlic powder 1 ds Red pepper Cool potatoes completely in the fridge or better leave to stand overnight. Mix in the diced vegetables. Whisk together the oil with the spices & herbs. Ensure it is well blended. Pour over potatoes & toss gently. Refrigerate till ready to be served.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1471, 'Appetizers', 'Potato Skins with Cheese and Bacon', '-----------------------------FROM LINDA FIELDS----------------------------- -------------------------CYBEREALM BBS 315-785-8098------------------------- 4 md Unpeeled baking potatoes 2# Vegetable cooking spray 4 sl Turkey bacon 3/4 c (3 oz)Low-fat sharp cheddar -cheese 1 tb Minced fresh chives 1/4 c Nonfat sour cream Bake potatoes at 425F for 1 hour or until done. Cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving 1/4 inch thick shell. Reserve pulp for another use. Place potato shells on a baking sheet. Spray inside of shells with cooking spray. Bake at 425F for 8 minutes or until shells are crisp. Set aside. Cook bacon in microwave according to package directions; cool slightly. Chop into small pieces; set aside. Divide cheese evenly among the shells. Bake at 425F for 5 minutes or until cheese melts. Sprinkle evenly with bacon and chives. Serve with low-fat sour cream. Each serving is 1 stuffed potato skin and 1 1/2 tsps. sour cream Calories per serving: 106 (29% from fat) Source: Cooking Light Magazine, May 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1472, 'Appetizers', 'Potato Soup (Satterly)', '2 tb Oil 1 md Onion, chopped 3 Celery stalks, diced 3 lg Potatoes, diced 4 c Stock 1 Bay leaf Salt & pepper Heat oil in pot & saute onion till translucent. A celery & saute for a couple more minutes. Add potatoes & saute, covered for 5 minutes. Add the rest of the ingredients & cook till potatoes are tender. Remove bay leaf. Let cool for a few minutes, then puree. Reheat gently but do not let boil. Posted by Mark Satterly in Intercook
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1473, 'Appetizers', 'Potato Tatin with Brie and Prosciutto', '4 tb Butter 4 Shallots; chopped fine 1/2 c White wine 1/2 c Cream 3 lb Potatoes; peeled/sliced thin 5 Cl Garlic; halved Bouquet garni: rosemary, thy pn Nutmeg Salt and freshly ground pepp 6 sl Prosciutto; paper thin 1/2 lb Wisconsin brie; sliced 6 3-inch discs of puff pastry Recipe by: Philippe Schmit, Park Bistro, New York City Preparation Time: 0:35 Heat butter and saute shallots. Add wine and reduce by half. Add cream, potatoes, garlic, bouquet garni, nutmeg, salt and pepper. Cook 5 minutes and remove from heat. Place several potato slices into bottom of 6 3- inch molds* in circular petal formation. Add layers of prosciutto, Brie and remaining potatoes. Top with pastry. Bake for 20-25 minutes at 450- degrees until potatoes are done and pastry is dark gold. Turn tatin out onto plate and garnish as desired.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1474, 'Appetizers', 'Potato Tikki with Almond-Cilantro Chutney', '4 lg Potatoes 1/4 c Almonds, chopped 1/4 c Red bell pepper, minced 2 ea Jalapeno peppers, seeded & -- minced 1/2 tb Lime juice 2 tb Cilantro, minced 1 1/2 tb Arrowroot Salt & pepper Olive oil for frying 1 c Romaine lettuce, shredded --------------------------ALMOND-CILANTRO CHUTNEY-------------------------- 1/4 c Almonds, chopped 3 tb Cilantro, chopped 3/4 c Soy yogurt Salt Hot paprika Boil potatoes until fork tender. Cool slightly, peel & force through a coarse sieve to produce smooth mashed potatoes. Add almonds, bell pepper, jalapeno pepper, lime juice, cilantro & arrowroot. Season with salt & pepper & mix well. Rub a film of oil on your hand. divide mixture into 8 portions & flatten into smooth patties, 1/2\" thick. Brush a seasoned skillet with a film of oil. Place over low heat & when hot, slip in the patties. Fry slowly for 10 to 15 minutes per side, or until a crisp crust forms. CHUTNEY: In a food processor, process nuts until they are powdered. Add rest of ingredients & process until smooth & green. Serve patties over shredded lettuce with a bowl of chutney.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1475, 'Appetizers', 'Potsticker Crisps', '12 Round potsticker skins One at a time, dip potsticker skins in water; shake off excess. Lay in a single layer on a greased 12x15\" baking sheet. Bake in a 450\'F. oven until browned and crisp, 4-8 minutes, depending on thickness. Cool on racks. If made ahead, package airtight and store at room temperature up to 2 days. Per crisp: 39 calories; 1.8 grams protein; 0.1 grams fat; (0 grams saturated fat); 7.8 grams carbohydrates; 3.9 milligrams sodium; 0 milligrams cholesterol.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1476, 'Appetizers', 'Potstickers', '1 lb Ground pork 2 Green onions; chopped 1 tb Soy sauce 2 ts Dry sherry 1 ts Sesame oil 1/2 ts Fresh ginger; grated Clove garlic; crushed 1 lg Egg 1 tb Cornstarch 1/4 ts Salt 1/4 ts Pepper 1 pk Wonton wrappers Mix all ingredients together, by hand, in large bowl. Fill wonton wrappers with approximately 1 - 1 1/2 teaspoons filling and press firmly in wonton press. (Moisten edges for better adhering). Saute in vegetable oil (you might want to add 1 drop of sesame oil) on medium heat till bottoms are golden. Add enough chicken broth to barely cover wontons. Cover and simmer approximately 8-10 minutes. Serve immediately with some dipping sauce consisting of: 2 parts soy sauce, 1 part rice vinegar, a little grated ginger and some chopped green onion. Enjoy!
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1477, 'Appetizers', 'Potstickers, Part 1 Of 2', '-----------------------------------DOUGH----------------------------------- 2 c Flour, all-purpose 1/2 c Water ----------------------------------FILLING---------------------------------- 1/2 lb Pork, ground 1/2 sm Chinese (Napa) -cabbage, cored -and chopped 1 Green onion, -coarsely chopped 2 Ginger (fresh), -thumb-sized slices, -minced 2 Water chestnuts, -chopped 1 ts Salt 1/2 ts Sugar 1 pn White pepper 1 ts Sesame oil TO COOK 5 tb Vegetable oil 1 c Water -----------------------------------SAUCE----------------------------------- Hot chili oil Red rice vinegar Soy sauce In a bowl, combine flour and water, mixing to form a ball. Remove to a floured board and knead with your palm for about 3 minutes. Shape into a ball, cover with a damp towel, and let stand for about 10 minutes. Make the filling by combining the filling ingredients above. Refrigerate until ready to use. To shape and assemble, knead dough for about 3 minutes. Roll into a cylinder that is about 1 inch in diameter. Cut off the ends, then cut into about 24 pieces, each about 3/4-inch wide. With the cut side up, press the dough down with your palm to flatten. Use a rolling pin to make pancakes about 2 1/2 - 3 inches in diameter. (They get quite thin; that\'s what you want.) Spoon about 1 tablespoon of filling into the center of each pancake. Fold the dough over to make a half circle and pleat the edges firmly together. To pan-fry, heat cast-iron or other heavy-bottom skillet over moderate heat. Add about 3 T oil, swirling to coat bottom. (Watch out, it sizzles quite a bit. Don\'t get burned!) When oil is hot, place potstickers, seam side up, in skillet and agitate (shake) for 30 seconds. Pour in water, cover and gently boil over moderate heat for 7 to 8 minutes. When oil and water start to sizzle, add remaining 2 T oil. Tip skillet to distribute oil evenly; watch carefully (uncovered) to prevent sticking. When bottoms are brown (usually several minutes later), remove from heat and carefully lift out potstickers with spatula. To serve, turn potstickers over (dark side up) and arrange on serving platter. Combine chili oil, vinegar and soy sauce in proportions to suit your taste and offer sauce for dipping. Alternatively, cut up a hot chili pepper into red rice vinegar. : Continued in Part 2 : Copyright (C) 1986 USENET Community Trust
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1478, 'Appetizers', 'Potted Chicken (Irish)', '1 ea Large chicken (about 4 lb)* 2 tb Butter 1 ea Shallot or small onion 1 pn Ground cloves 1 pn Ground allspice 300 ml Chicken stock 12 x Slices bacon 1 x Salt and pepper 8 oz Clarified butter * Or two small ones. -- Boil the chicken(s) lightly. Remove the meat from the chicken, then bone and skin it. Mince until fairly fine. Season with salt, the pepper, and spices, and the finely chopped onion or shallot, then stir in stock and run through blender or food processor. . Butter well a deep casserole or dish and stretch the bacon slices with a knife, then line the dish with them, reserving some for the top. Pour in the meat mixture and level off. Dot the top with butter. Lay the rest of the bacon on top. Cover with foil and a lid. Stand the casserole in a container of hot water reaching halfway up the side of the casserole. Bake at 180C/350F for about 1 1/2 - 2 hours. When ready, run a knife around the edges and leave to get cold. When cold, press down with a spoon, pour the clarified butter over the top, and keep in a cold place until needed. Serves 8-10.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1479, 'Appetizers', 'Prawn Pate', '1 lb Prawns, shelled and deveined 3 tb Butter 3 tb Cream cheese 1 tb Sour cream 2 Drops of tabasco 1/2 ts Nutmeg 1 Crushed clove of garlic 1 tb Lemon juice 1 ds Of salt and pepper Mince prawns and beat together with all other ingredients until smooth. Garnish with a whole prawn. Serve with hot toast triangles.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1480, 'Appetizers', 'Presidental Cinnamon-Glazed Almonds', '1/3 c Butter 2 Egg whites, room temperature Pinch of salt 1 c Sugar 3 c Whole almonds 4 ts Cinnamon Preheat oven to 325 degrees. Place butter on a 15 1/2 x 10 1/2-inch jellyroll pan; place in oven to melt butter, about 7 minutes. Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon. Pour almond mixture onto jellyroll pan; toss with butter. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp. Serve warm or at room temperature. Store cooled in air-tight containers up to 2 weeks. Preparation time: 10 minutes Cooking time: about 50 minutes
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1481, 'Appetizers', 'Pressed Bean Curd Soup', '1 lb Pressed bean curd, slivered Cooking oil 4 ea Green onions, sliced 1 c Green peas 1 c Chopped tomatoes 1/2 c Sweet corn 2 tb Soy sauce 2 tb Dry sherry 1 ts Brown sugar 2 ts Salt 1 tb Sesame oil 1 l Stock or water Heat 4 tb cooking oil in a wok or pan & fry bean curd till golden. Remove & drain. Fry green onion for 30 seconds, add the rest of the vegetables & fry for another 1 minute. Add remaining ingredients except stock & mix well. Transfer to a soup pot. Add stock, gently stir & heat. Serve hot. Jack Santa Maria, \"Chinese Vegetarian Cookery\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1482, 'Appetizers', 'Prosciutto-Wrapped Asparagus', '20 Stalks of asparagus 4 Thin slices of prosciutto -- fat removed 4 Pats unsalted butter Freshly ground pepper 1/2 c Grated Reggiano Parmesan --(freshly grated) 1 Lemon; quartered Cut off tough ends of asparagus; cover asparagus with water in a skillet; bring to a boil and cook until tender but still firm (3-4 minutes). Drain well. Divide asparagus into 4 bundles of 3 stalks each; wrap prosciutto slice around center of bundle. Place the 4 bundles into oven-proof dish; dot with butter; season with pepper, and sprinkle with parmesan cheese. Place in the oven to brown the cheese (4-5 minutes). Serve with lemon wedge. Serves 4 Nutritional information per serving: Protein: 8 grams; Carbohydrates: 4 grams; Fat: 8 grams (saturated=5 grams) ; Calories: 113; Sodium: 385 mg; Cholesterol: 22 mg. Exchanges: 1 Vegetable, 1 High Fat Meat Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1483, 'Appetizers', 'Provolone-Ham Celery Stuffing', '*Ingredients:* 1 c Provolone cheese, grated or -shredded 2 tb Butter, softened 1/4 c Ham, minced Worcestershire sauce, dash *Directions:* Blend all ingredients and pile lightly in celery. Makes enough to fill 15 to 20 cut sections of celery. From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966. Shared by: June Hoffman, 7/93
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1484, 'Appetizers', 'Pseftokeftedes Santorini', '1 1/4 c Peeled, chopped plum tomato -(See Note) 1/2 c Finely chopped scallions 1 Garlic clove; finely chopped 1 tb Freshly chopped parsley 1/2 ts Oregano 1/4 ts Cinnamon 1 ts Fresh mint (heaping measure) Salt Freshly ground black pepper 1 c All-purpose flour 1 ts Double-acting baking powder Olive oil; for frying In a large bowl, combine tomatoes, scallions, garlic, herbs, and spices. Add flour and baking powder and mix together so that all ingredients are well blended and have the consistency of a thick batter (about as thick as pancake batter). In a large heavy skillet, heat enough olive oil for frying. Taking a heaping tablespoon at a time, drop batter into hot oil and fry until golden brown and crisp. Remove at once with a slotted spoon and drain on paper towels. Serve hot. Yield: about 3 dozen NOTE: In other islands, spinach or \'horta\' (greens) are often used instead of tomatoes. Follow instructions above, using 1-1/2 cups boiled, well-drained, chopped spinach, or any other greens. Source: The Food and Wine of Greece - by Diane Kochilas : ISBN: 0-312-05088-7
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1485, 'Appetizers', 'Ptysie (Stuffed Swirls)', '1 c Water 1/2 c Butter/margarine 1/2 ts Salt 1 c Flour, all-purpose 5 md Eggs 2 tb Butter/margarine 2 md Onions; minced 1 lb Mushrooms; minced 1 tb Sour cream Preheat oven to 400F. Grease and lightly flour large baking sheet. Combine water, 1/2 cup margarine and salt in saucepan. Bring to boil over medium heat. Add flour all at once. Stir vigorously with wooden spoon until smooth and dough forms a ball and leaves side of pan. Remove from heat. Add eggs, 1 at a time, stirring until smooth after each addition. Spoon dough into large pastry bag fitted with fluted nozzle. Pipe dollops of dough, about 1 tablespoon each, onto prepared baking sheet, leaving room for spreading. Bake 20-25 minutes until golden brown. Let cool. Melt 2 tablespoons butter/margarine in a large skillet. Add onions and mushrooms; saute over medium-low heat until tender. Stir sour cream into onion mixture; let cool. Cut baked pastry swirls in 1/2 horizontally. Using a spoon or small paring knife, remove any soft dough inside puffs, leaving a hollow, 2 part shell or crust about 1/4 to 3/8 inch thick. Spoon about 1 tablespoon sour cream mixture in bottom portion of each swirl. Replace top portion of swirls. Preheat oven to 350F. Bake on large baking sheet 10 minutes or until heated through.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1486, 'Appetizers', 'Pumpkin and Tomato Bisque', '3 T Butter OR 1 ea Large onion, chopped 28 oz Can Whole tomatoes w/ juices 4 c Freshly made pumpkin OR 4 c Canned pumpkin puree 1 x Red Pepper Puree garnish OPT 3 T Mild vegetable oil (corn) 3 c Chicken stock (3-4 cups) 1 T Maple syrup or honey 4 c Fresh butternut puree OR 1 x Salt to taste 1. In a 10-inch skillet, melt the butter or heat oil over medium-low heat. Add the onion and saute slowly, stirring often, until limp but not brown, 6-7 minutes. Stir in 3 cups stock and let simmer, partially covered, about 15 minutes. 2. Pour the tomatoes with their juice into a food processor. Add the maple syrup or honey, and puree. Add the pumpkin, and buzz again. Strain the stock, and add the strained-out onions to the processor. Buzz again, and, if an extra smooth soup is desired, put through a power strainer. 3. Add the tomato-pumpkin puree to the stock. Season with the salt. Reheat, and serve very hot, garnished with red pepper puree if desired. Serves 8-10
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1487, 'Appetizers', 'Pumpkin and Tomato Bisque (Hh)', '3 T Butter OR 3 T Mild vegetable oil (corn) 1 Large onion, chopped 3 c Chicken stock (3-4 cups) 28 oz Can Whole tomatoes w/ juices 1 T Maple syrup or honey 4 c Freshly made pumpkin OR 4 c Fresh butternut puree OR 4 c Canned pumpkin puree Salt to taste Red Pepper Puree garnish OPT 1. In a 10-inch skillet, melt the butter or heat oil over medium-low heat. Add the onion and saute slowly, stirring often, until limp but not brown, 6-7 minutes. Stir in 3 cups stock and let simmer, partially covered, about 15 minutes. 2. Pour the tomatoes with their juice into a food processor. Add the maple syrup or honey, and puree. Add the pumpkin, and buzz again. Strain the stock, and add the strained-out onions to the processor. Buzz again, and, if an extra smooth soup is desired, put through a power strainer. 3. Add the tomato-pumpkin puree to the stock. Season with the salt. Reheat, and serve very hot, garnished with red pepper puree if desired. Serves 8-10 as a first course.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1488, 'Appetizers', 'Pumpkin Eaters Doughnuts From Fred Goslin', '2 tb Shortening 3/4 c Sugar 2 Eggs 1 c Libby\'s solid pac pumpkin 1 c Shredded bran cereal 2 3/4 c Flour 2 ts Baking powder 1 ts Pumpkin pie spice 1/2 ts Salt Oil In a large bowl cream shortening and sugar untill light and fluffy. Add eggs, one at a time mixing well after each addition. Add Pumpkin and cereal, mixing well... Let stand 2 min. Sift flour, baking powder, spice and salt together then stir into pumpkin mixture, half at a time... Cover, chill for 1 hour or until dough is stiff enough to handle. on lightly floured surface, roll out dough to 1/2 in. thickness and cut with 2 1/2 in doughnut cutter. Deep fry in large pan with 2 in of oil at 375?. Fry a few at a time about 1 min per side or until thoroughly cooked and golden brown. Drain on paper towel on wire rack. Repeat with the trimmings to use all of the dough. Dip cooled doughnuts in cinnamon sugar or powdered sugar if desired.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1489, 'Appetizers', 'Pure Di Olive Nere (Black Olive Paste)', '18 oz Black olives in brine 1/2 c Olive oil Grated zest & juice of 1 -- lemon 10 ea Grindings of black pepper 1 tb Fresh breadcrumbs 1 pn Salt Put all the ingredients in a blender or in a food processor & blend. You may leave the paste chunky or proceed to make a smooth paste. Leave to mellow for several hours before serving. The olive paste will keep for weeks under a 1/4\" layer of olive oil in a tightly covered container kept in the refrigerator. Use in other dishes or as part of an antipasto. **NOTE: Use black olives such as Italian Gaeta, French Vall\'Aurea or French Nicoise, all pitted.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1490, 'Appetizers', 'Pure Di Olive Nere Liguriane (Spicy Ligurian \"Caviar\")', '1 c Olive paste, see Black Olive -- Paste Recipe 1/8 ts Red pepper flakes 1 tb Capers Salt, to taste In a small bowl or in a food processor, blend the olive paste, red pepper flakes & capers to make a moist & spreadable mixture. Season with salt. Use the pure immediately or transfer to a jar, cover with a thin layer of olive oil & refrigerate it for up to 2 weeks. Serve spread on crostini.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1491, 'Appetizers', 'Puree Of Fava Beans', '1/2 lb Dried fava beans, soaked 3 ea Garlic cloves 1 ts Cumin seeds Olive oil Salt 1/4 ts Za\'atar -=OR=- use thyme, -- oregano or marjoram Drain & skin the soaked fava beans. Cover with fresh water & cook gently with the garlic & cumin seeds until the beans are tender. Drain. Puree the beans. Stir in enough olive oil & a littel water, to give the puree a soupy consistency. Season with salt & beat well. Heat just before serving with a little more olive oil & a sprinkling of the za\'atar. Serve with Arab bread & a bowl of mixed spices (ground cumin, cayenne & salt).
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1492, 'Appetizers', 'Puree Of Onion Soup', '------------------------------PHILLY.INQUIRER------------------------------ 1/4 c UNSALTED BUTTER 12 oz BOTTLE DARK BEER 4 MEDIUM ONIONS SLICED,8 CUPS 1/2 lb SHARP CHEDAR CRUMBLED 4 c VEAL STOCK,OR LOW SODIUM BEEF BROTH 1/2 ts SALT FRESHLY GROUND PEPPER 1/8 ts FRESHLY GRATED NUTMEG MELT BUTTER IN 3 QUART,HEAVY PAN OVER LOW HEAT,PREFERABLY CAST IRON OR COPPER.ADD ONIONS AND COOK,COVERED,15 MINUTES.UNCOVER AND CONTINUE TO COOK 30 TO 40 MINUTES,STIRRING FREQUENTLY,OR UNTIL ONIONS TURN A DEEP GOLDEN COLOR.ADD STOCK AND NUTMEG.COVER AND BRING TO BOIL.REDUCE HEAT AND SIMMER MINUTES. MEANWHILE,BRING BEER TO BOIL IN SMALL PAN OVER MEDIUM HEAT.BOIL UNTIL REDUCED BY HALF.REMOVE FROM HEAT,ADD CHEESE,STIRRING UNTIL MELTED.TRANSFER MIXTURE TO BLENDER,ADD 1 CUP ONION SOUP,AND BLEND UNTIL SMOOTH.RESERVE,REMOVE ONION MIXTURE FROM HEAT AND STRAIN RESERVING LIQUID.TRANSFERE ONIONS TO BLENDER OR FOOD PROCESSOR AND PUREE UNTIL VERY SMOOTH.RETURN PUREE TO PAN.ADD RESERVED LIQUID AND CHEESE MIXTURE,ADD SALT AND SEASON TO TASTE WITH PEPPER.SERVE PIPING HOT IN TUREEN.MAKES 5 SERVING
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1493, 'Appetizers', 'Quacker Jacks - Gloria Pitzer', '1 c Peanuts 1/2 lb Butter 5 c Popped Corn, 2 c Brown Sugar 1/2 c Light Corn Syrup, 1/2 ts Baking Soda. Mix nuts with corn. Melt butter and sugar and syrup. When melted add baking powder then pour over corn and mix. From: Donahue Show with Gloria Pitzer Posted by: Norma Conklin (VXBD11A) - Prodigy Reposted by: Debbie Carlson - Cooking Echo
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1494, 'Appetizers', 'Quesadilla Pizza', '2 Flour tortillas (6-7\") 1/4 c Shredded Cheddar cheese Olive oil 1/4 c CONTADINA Pizza Squeeze -Pizza Sauce 1/4 t Ground cumin 2 T Refried beans 1 T Dried green chiles 1 T Thinly sliced green onion 1 T Sliced ripe olives 1 T Shredded Monterey Jack -cheese Sprinkle one tortilla with Cheddar cheese; top with second tortilla. Brush lightly with oil; place on baking sheet. Bake in preheated 450\'F. oven for 4 minutes. In small bowl, combine pizza sauce and cumin; spread on tortilla. Spoon on refried beans; sprinkle with chiles, green onion, olives and Monterey Jack cheese. Bake in preheated 450\'F. oven for 3 minutes longer or until cheese is melted. Cut into wedges.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1495, 'Appetizers', 'Quesadillas with Brie and Plum Salsa', '-----------------------------------SALSA----------------------------------- 1 tb Vegetable oil 1 Red onion; chopped 4 Ripe plums; diced 1 Jalapeno pepper; diced or ; 1/4 ts chili flakes 1/4 c Lime juice 2 tb Fresh coriander; chopped or ; basil leaves Salt Pepper -----------------------------OTHER REQUIREMENTS----------------------------- 1 lb Brie or camembert cheese - rind removed 8 Flour tortillas (10-inch) 1/4 c Butter; for frying 1. To make salsa: heat oil in skillet on medium high heat. Add onion and saute until softened, about 2 minutes. Add jalapeno and plums and stir together with onions. Stir in lime juice, bring to boil and remove from heat. Stir in coriander, season with salt and pepper and cool. 2. Cut brie into strips. Place 1/4-cup brie and 2 tb salsa on one half of tortilla. Season to taste. Fold over pressing edges together. 3. Heat remaining butter in skillet on high heat. Fry tortillas about 2 minutes per side until browned. Place in oven to keep warm. Alternatively, place quesadillas on oiled cookie sheet and oil tops. Place in 400F(200C) oven and bake for 10 minutes or until browned. To serve cut each tortilla into three. These can be make ahead and reheated when needed in 350F(180C) oven until cheese melts.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1496, 'Appetizers', 'Quiche Nicoise', '1/4 c Onion 2 tb Olive oil 2 lb Tomatoes - peeled, seeded and diced 2 Garlic cloves; minced Herbes de Provence: - (Equal parts - marjoram, oregano, thyme) 3 Eggs 8 Anchovy filets, minced 3 tb Olive oil 3 tb Tomato paste 3 tb Minced parsley 1 ts Paprika 1 pn Cayenne pepper Prepared tart shell Nicoise olives, pitted Grated Parmesan cheese Olive oil SAUTE ONION IN OLIVE OIL until softened. Add garlic and saute another 2 minutes. Add tomatoes, 1/2 teaspoon herbes de Provence. Cover and simmer 10 minutes. Uncover and simmer 10 minutes more. Remove from heat and add the eggs beaten with anchovies, oil, tomato paste, parsley, paprika and cayenne. Pour into prepared shell and top with olives, grated cheese and little oil.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1497, 'Appetizers', 'Quick And Easy Tacos', '| Ingredients | | | 1 | cup | velvetta salsa dip | | | 1/2 | pound | ground beef, cooked, drained | | | 10 | each | taco shells | | | 1 | cup | lettuce, shredded | | | 3/4 | cup | tomato, chopped | | | | | |
Directions:
| Stir velveeta cheese spread salsa dip into cooked meat. Fill taco shells with meat mixture. Top with lettuce and tomato.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1498, 'Appetizers', 'Quick Bacon-Spinach Dip', '| Ingredients | | | 10 | oz | spinach, frozen package, chopped, thawed, drained | | | 1/2 | cup | bacon bits, imitation or 6-7 bacon slices, cooked, crumbled | | | 1 | cup | mayonnaise | | | 2 1/4 | teaspoon | dill, fresh, chopped or 3/4 ts dill, dried, crushed | | | 1/2 | teaspoon | garlic powder | | | 1/8 | teaspoon | cayenne pepper | | | | | |
Directions:
| Squeeze as much water as possible from the spinach. Mix the bacon and spinach and add the other ingredients, blending well. Cover and chill. Makes about 2 3/4 cups of dip.
SUGGESTED DIPPERS: Apples, fennel, Zucchini, Monterey Jack or Cheddar Cheese Sticks, Toast Triangles, Pears
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1499, 'Appetizers', 'Quick Broccoli & Rice Casserole', '| Ingredients | | | 10 | oz | broccoli with cheese sauce , frozen package | | | 1/2 | cup | rice, quick cooking | | | 1/2 | cup | milk | | | 1 | cup | chicken, ham or turkey, cooked, cubed | | | 2 | tablespoon | parmesan cheese, grated | | | | | |
Directions:
| NOTE: Cooking times are based on the use of a 625-750 watt microwave oven. Adjust cooking times as required.
Follow package directions for frozen broccoli with cheese sauce.
Turn into a 1 quart casserole dish. Add the chicken, ham or turkey. Add the rice, milk and cheese. Blend thoroughly. Cover. Microwave on high until the rice is tender (about 6 minutes), stirring once.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1500, 'Appetizers', 'Quick Chili Con Queso Dip', '| Ingredients | | | 2 | pound | velveeta cheese log | | | 1 | cn | rotel chilies, chopped | | | | | |
Directions:
| Put cheese log in cooker. Dump in ROTEL. Heat. Stir chilies into melted cheese. Serve with \'crunchies\' such as chips and veggie sticks, etc.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1501, 'Appetizers', 'Rabbit (Or Chicken) Jambalaya', 'SEASONING: 2 Whole bay leaves 1 ts Salt 1 ts White pepper 1 ts Garlic powder 1/2 ts Ground red pepper 1/4 ts Black pepper 1/4 ts Ground red sandalwood (OPT) MAIN INGREDIENTS: 1 (about 3-lb) rabbit OR -chicken 4 tb Margarine 1 1/2 c Finely chopped onions 1 1/2 c Finely chopped celery 1 1/2 c Finely chopped green peppers 1/2 ts Tabasco sauce 1 2/3 c Chopped tasso or smoked ham 3/4 c Canned tomato sauce 2 c Uncooked rice, preferrably -converted 3 c Rabbit or chicken stock Cut meat away from rabbit or chicken bones and chop into 1/4-inch pieces; use scraps, bones, and giblets (excluding the liver) to make the stock. Refrigerate meat until ready to use. Combine the seasoning mix ingredients in a small bowl and set aside. Melt the margarine in a 4-quart saucepan. Add 3/4 cup each of the onions, celery, and bell peppers, then stir in the seasoning mix, Tabasco, and tasso. Cook over high heat until onions are dark brown, about 20 minutes, stirring constantly. Add the remaining 3/4 cup each of onions, celery, and bell peppers. Cook about 5 minutes, stirring occasionally. Add the tomato sauce and simmer about 5 minutes, stirring constantly. Add the rabbit and cook over high heat for 15 minutes, stirring occasionally. Stir in the rice, mixing well. Reduce heat and simmer for about 12 minutes. Add the stock. Bring the mixture to a boil; reduce heat and simmer covered over very low heat until rice is tender but still firm, about 15 minutes. To serve, mold rice in an 8-ounce cup. Place 2 cups on each serving plate for a main course or 1 cup for an appetizer. Makes 4 main-dish or 8 appetizer servings.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1502, 'Appetizers', 'Rabbit Livers In Puff Pastry', '350 g Fresh rabbit livers 300 g Leeks; white part only 2 Shallots; chopped 1 1/2 dl Cream 50 g Butter 200 g Puffpastry Salt Pepper Cayenne Pepper 20 ml Cognac Chives; chopped 1 Egg Roll out the pastry thinly, cut into rectangles 9x1 cms, brush with egg and bake . When cooked, slice each piece horizontally . Wash and cut the leeks \"en julienne\". Sweat the leeks and one of the chopped shallots in the butter. Season with salt, pepper and cayenne. Add the cream and simmer for 3 minutes to reduce the liquid. Chop the livers, season with salt and pepper and saute with 25 g clarified butter and the remaining shallot. Deglaze the pan with the Cognac. Fill the puff pastry slices with a layer of the very hot leeks then a layer of the sauteed livers. Garnish with chopped chives.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1503, 'Appetizers', 'Raclette/Style Cheese', '1 1/2 c Shredded process Gruyere or -process Swiss cheese (6 -oz.)* 1 c Shredded Gouda Cheese (4 -oz.) 1 tb Snipped fresh basil or -oregano (or 1 tsp. dried -basil or Oregano, crushed) 2 ts Dijon-style mustard 1 ts White wine Worcestershire sauce Tabasco sauce to taste Pimiento slices (optional) Fresh thyme, rosemary, -and/or savory sprigs (opt) Blanched cauliflower and/or -broccoli flowerets, boiled Halved tiny new potatoes Pita bread wedges** In a small mixer bowl or food processor bowl combine cheeses; let stand to soften. Add basil or oregano, mustard, Worcestershire sauce, and hot pepper sauce; beat with an electric mixer on low speed, or cover and process till well combined. (Mixture will be crumbly). Form into a ball. Shape into a 4-1/2 inch round about 1 inch high. Wrap in clear plastic wrap; chill several hours or overnight. Unwrap cheese round; place in a 6 inch cast-iron skillet or heavy pan. Cut into 6 wedges; separate wedges slightly. Place skillet or pan on the rack of a smoker or grill over slow coals. Cover and smoke for 5 to 7 minutes or til softened and heated through, checking often to make sure the cheese doesn\'t overmelt. (The cheese shouldn\'t loose it\'s shape or start to run.) Top each wedge with a pimiento slice and herb sprig, if desired. Serve with warm vegetables and bread. Makes 6 appetizers. *It is important to use process cheese. Process cheese melts smoothly, giving an acceptable texture. **If you like, blanch or boil the vegetables ahead of time, cover and chill. Wrap in foil and reheat on grill while the cheese smokes. From: 1990 Best-Recipes Yearbook--Better Homes and Gardens Shared By: Pat Stockett
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1504, 'Appetizers', 'Rainbow Jelly Fish', '-----------------------------RAINBOW JELLY FISH----------------------------- 150 g Dried jelly fish 1 Red pepper 1/4 Yam bean (optional), or -turnip 2/3 Cucumber 2/3 Celery stalk 1/3 Carrot 1 tb Sesame seeds 1 1/4 ts Salt 1 ts Sugar 2 ts Sesame oil The following 12 recipes are from a booklet put out by the Hong Kong Tourist Association in celebration of the 1986 Hong Kong Food Festival. These are the winning chefs and their winning recipes. The chefs are all ethnic Chinese from all over Asia, but the recipes really run the gamut, from traditional Chinese food to dishes like Shark\'s Fin Soup to things like \"Lamb Fillets with Morels\" which is Western in inspiration and presentation. Some of the recipes should have the caveat \"Don\'t try this at home, kids\", mainly because of the amount of preparation involved. This first one, an appetizer plate consisting of 7 mini-courses, falls into that category. It\'s presented in one of those round, segmented lazy-susan type serving things. Very striking. Any one of these dishes would be suitable for a main course in a Chinese meal. Chef: Ng Wang-chau Twenty-eight old, Hong Kong-born Mr. Ng has worked in three of Hong Kong\'s leading Sichuanese restaurants since he began his career 14 years ago. Apart from creating this Award-winner, he is also renowned for his pan-fried spiny lobster. Establishment: Ziyang Szechuen Restaurant G/F., 45D Chatham Road South, Tsimshatsui, Kowloon. Chinese Cuisine Practical Class Platinum Award - Appetizer [Chinese characters for dish name deleted. S.C.] Circle Game (12 servings) Chef.- Ng Wang-chau (Ziyang Szechuen Restaurant) The literal translation, \"Turning Around Life\", prompts a host meaningful connotations for this Sichuanese starter. Seven mini-courses, composed of contrasting flavours, represent the varying moods, as well as the seven stages, of a person\'s life. An alternative translation - \"Life is a Merry-go round\" - captures the spirit of the theme, and its presentation, so appropriately on a turntable. Each of the individual dishes, which could be served separately or a few at a time, also have their own particular mythological and dietary connotations. 1. Soak jelly fish in very hot (but not boiling) water for approximately 3 minutes until it curls. Then rinse under cold running water for approximately 1 hour until it expands. Drain and cut into strips. 2. Shred vegetable ingredients, and blanch slightly in boiling water. Then rinse under cold running water until they are cold, and drain. 3. Stir-fry sesame seeds in a dry wok until they are golden. 4. Mix jelly fish and vegetables with salt, sugar and sesame oil. 5. Sprinkle sesame seeds over mixture. From \"Champion Recipes of the 1986 Hong Kong Food Festival\". Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg; October 26 1992.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1505, 'Appetizers', 'Raisin Cream Cheese Spread', '8 oz Cream Cheese; Room Temp. 1/3 c Raisins or Currants 1/2 t Ginger 1/4 t Salt 2 T Chutney; Chopped 4 T Sherry; Medium Dry Beat the cream cheese until smooth, then work in the raisins or currants, ginger, salt and chutney. Add the sherry, a T at a time, until the mixture is of spreading consistency.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1506, 'Appetizers', 'Randy Red Salsa Dip', '2 c Fresh Tomatoes; Diced 1/4 c Onion; Coarsely Chopped 1 1/2 ts Garlic; Minced 1 tb Jalapeno Pepper, Coarse Chop 1/8 ts Salt 1/4 ts Oregano; Dried 1 tb Fresh Cilantro; Chopped 3/4 ts Lime Juice Mix the tomatoes and onion, blending well. Add all the other ingredients, blending well. Let stand for 1 hour before serving for the flavors to meld. May be served at room temperature or chilled. Makes about 2 1/4 cups. SUGGESTED DIPPERS: Potato skins, Thick Green Bell Pepper Wedges, Oysters, Mushroom Caps
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1507, 'Appetizers', 'Raspberry Glaze', '1 c Preserves, raspberry, -- seedless 1/2 c Wine, white, port 1 md Lemon, peel, grated In a saucepan, make the glaze by mixing together all of the ingredients and cooking for about 5 minutes over medium heat until the sauce is slightly thickened. Cook: Stephen Abel, Delaware Source: \"Chicken Cookery\" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1508, 'Appetizers', 'Ravioli Filled w/Pumpkin', '2 c All purpose flour 1 c Semolina flour 1/2 ts Salt 4 Room temperature egg 2 tb Olive oil 2 tb Warm water 10 oz Solid pack pumpkin 1/2 c Freshly grated Parmesan -cheese 6 Single amaretto 2 Egg 1/2 ts Salt 1/4 ts Freshly ground white pepper 1/4 ts Fresh grated nutmeg 2 tb Olive oil 3/4 c Clarified unsalted butter For pasta: Combine flours and 1/2 teaspoon salt in processor. Add 4 eggs, 2 tablespoons olive oil and water and blend until dough comes together, about 20 seconds. Turn dough out onto lightly floured surface and knead until smooth, about 3 minutes. Wrap in plastic. Let stand 15 minutes. For filling: Blend next 7 ingredients in processor. Set mixture aside. To assemble: Cut dough into 6 pieces. Flatten 1 piece of dough (keep remainder covered to prevent drying), then fold into thirds. Turn pasta machine to widest setting and run dough through. Repeat until dough is smooth and velvety, folding before each run and dusting with flour if sticky. Adjust pasta machine to next narrower setting. Run dough through without folding. Repeat, narrowing rollers after each run until pasta is about 1/16 inch thick, dusting with flour if sticky. Repeat with another piece of dough. Lay 1 dough sheet on lightly floured surface. Mound level teaspoons of filling at 2-inch intervals, leaving 1/2-inch border along edges. Brush dough between filling and along edges with water. Top with second sheet, pressing around filling to seal. Trim around filling using pastry cutter to create ravioli. Arrange ravioli on lightly floured waxed paper. Repeat with remaining dough. Let ravioli dry until leathery around edges. (Can be prepared 1 day ahead and refrigerated.) Stir 2 tablespoons olive oil into large pot of boiling salted water. Add ravioli (in batches if necessary) and cook until just tender but firm to bite, about 8 minutes. Drain well. Transfer to bowl. Add butter and toss well. Divide among 8 plates. Sprinkle each with freshly grated Parmesan cheese if desired. Top with freshly ground pepper.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1509, 'Appetizers', 'Raw Mushroom Appetizers', '2 lb Very Fresh Mushrooms 8 oz Softened Cream Cheese 4 1/2 oz Can Deviled Ham 2 tb Chopped Stuffed Olives Onion Salt Garlic Salt Dry Mustard Pepper Pimento Rinse mushrooms well. Remove the stems. Mix the cream cheese, deviled ham, chopped olives and the seasonings. Spoon or pipe the cheese mixture into the mushroom caps. Garnish with pimento. Place on platter, wrap and refrigerate until serving time. These may be made a day in advance. From: Syd\'s Cookbook.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1510, 'Appetizers', 'Ray\'s Atomic Wings', '3 lb To 4 lbs of chicken wings - cut up, washed thoroughly - wing tips removed 1 Lg bottle Durkee hot sauce 1 Cube butter 2 tb Smoke hickory flavor 1 tb Worcestershire sauce 1 1/4 ts Horseradish 1 1/4 ts Crushed garlic 1/4 ts Salt 1/4 ts Pepper, to taste 3 c Oil After cutting up chicken and washing, make sure chicken is dried off before deep frying. Also, season the parts with a little season salt before deep frying. Fry chicken parts for about 10 minutes per batch or golden brown. After you\'ve cooked all of them, dry off all oil from cooking. SAUCE: Mix the Durkee sauce with melted butter, salt & pepper, Worcestershire, smoke and crushed garlic in a saucepan until ingredients are mixed well; over low heat. Pull off stove and dip each chicken wing part in sauce and lay them in a casserole pan. Any left over sauce can be poured over wings. Bake in oven at 350 degrees for 45 to 60 minutes. Cover with foil when baking.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1511, 'Appetizers', 'Reader\'s Digest Potato Skin Nachos', '4 lg Baking Potatoes, scrubbed 1/4 ts Chili Powder 1/4 ts Salt 1 x 8 oz Jar of Taco Sauce 1 1/2 c Monterey Jack or Cheddar (shredded) 2 x Jalapeno Peppers, seed/chop 1 cl Garlic, minced 2 tb Fresh Parsley 1) Preheat the oven to 400 F. Bake the potatoes in the oven for 1 hour. Remove, leaving the oven on and let cool until easy to handle. 2) Halve the potatoes lengthwise and scoop out the pulp, leaving shells 1/8 of an inch thick. Half each potato shell lengthwise then half each piece crosswise. 3) Arrange the potato skins flesh side up on an ungreased baking sheet. Sprinkle with the chili powder and salt. Bake uncovered for 10 minutes or until heated through. 4) Meanwhile combine the taco sauce, cheese, peppers, garlic and parsley in a small bowl. Spoon the mixture onto the hot potato skins. With the oven rack set 4 inches from the heat, broil the skins for 1 to 2 minutes or until the cheese melts. Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1512, 'Appetizers', 'Red & Yellow Pepper Tart', '1 Recipe Savory Tart Dough 3 md Bell pepper 2 lg -Bell peppers; mixed -colors, but preferably -Red and Yellow 4 tb Olive oil 1 sm Red onion; quartered, -sliced thinly crosswise 2 Garlic cloves; minced Salt 1/4 c Water or white wine Pepper 1 c Basil leaves, loosely packed - and roughly chopped 2 tb Parmesan or Romano cheese - (grated) 2 Whole eggs; plus 2 Egg yolks 1 1/2 c Light cream 1 c Provolone cheese, grated 20 Black Nicoise olives, pitted PREPARE THE TART DOUGH. If you are using unyeasted crust, partially prebake it. Halve the peppers lengthwise, remove the seeds and veins, then halve them crosswise and slice very thinly. Warm 2 tablespoons of the olive oil in a wide pan, add the peppers, onion, half the garlic and 1/4 teaspoon salt. Saute over medium-high heat for several minutes, then lower the heat, add the water or white wine, cover and stew until the peppers and onion are very soft and sweet. If the peppers and onion threaten to stick as the sugars are released, add additional small amounts of water or wine. Taste for salt, and season with freshly ground black pepper when the peppers and onion are finished cooking. Put 2 tablespoons of the olive oil in a blender jar with the remaining garlic and a few of the basil leaves and puree. Gradually add the rest of the basil leaves, using more oil if necessary. Scrape the puree out of the jar, stir in the Parmesan or Romano cheese and season with salt. If using the yeasted tart dough, prepare the shell, then make the custard. Beat the eggs and yolks together, then add the cream, 1/2 teaspoon salt and pepper. Preheat the oven to 400F. Paint the crust with the basil puree, then lay half the grated Provolone cheese on top, followed by the peppers and onion, and the olives. Add the remaining cheese, then the custard. Bake the tart in the center of the oven until it is golden brown, and set, 35 to 40 minutes. Let the tart rest 5 to 10 minutes before serving. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1513, 'Appetizers', 'Red Bean Paste Cakes', '2 c Or 1 1/2 lbs. of red bean -paste 24 \'skins\' Oil directions: divide paste into 24 potions. roll into balls. place bean paste ball in center of thin \'skin\' circle. pull dough up around paste. roll into ball. flatten with hand and then use rolling pin to make a three inch shape. Let stand for 10 minutes. Deepfry in low heat for six minutes. then fry on high heat for one more minute or til golden.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1514, 'Appetizers', 'Red Bell Pepper and Cheddar Cheese Spread', '1/2 sm Onion, Quartered 3 lg Cloves Garlic, Peeled 2 ts Olive Oil 2 Red Bell Peppers 1 1/2 c Tillamook Cheddar Cheese, Or Other Sharp Cheddar, Grated And Packed To Measure ds Cayenne Pepper 2 tb Chives, Fresh, Chopped Preheat oven to 375?F. Place onion and garlic in small baking dish. Drizzle with oil. Bake until soft, stirring occasionally, about 50 minutes. Cool. Meanwhile, char peppers over gas flame or under broiler until blackened on all sides. Cool 10 minutes. Peel and seed peppers; pat dry. Place all ingredients except chives in processor. Puree until almost smooth. Transfer to bowl. Stir in chives. Season with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.) Makes about 1-1/2 cups. Excellent with crackers, on crusty country bread or served with a dip with crudites. Recipe from Bon Appetit, March, 1993. Source: Bon Appetit - March, 1993
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1515, 'Appetizers', 'Red Cheese Ball', '1/2 lb Chedder cheese, finely -grated 3 oz Package cream cheese, -softened 3 tb Sherry 1/4 c Coarsely chopped, pitted -ripe olives 1/2 ts Worcestersire sauce 1 ds Onion salt 1 ds Garlic salt 1 ds Celery salt 1/2 c Coarsely snipped dried beef Several days ahead or day before serving, mix in a large bowl with mixer at medium speed the chedder cheese, cream cheese, sherry, ripe olives, Worcestershire sauce, onion salt, garlic salt and celery salt. Now shape mixture into a ball, wrap in foil, then refirgerate until needed. About 30 minutes before serving, remove foil from cheese ball. Reshape into ball with hands, then roll it in the dried beef until it is thoroughly coated. Makes about a 3-inch ball.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1516, 'Appetizers', 'Red Devil Eggs', '6 Eggs, hard cooked 2 tb Mayonaisse 1 ts Grated onion 1 ts Mustard 1/2 ts Worcestshire sauce 1 1/2 oz Deviled ham Salt and pepper to taste Cut hard cooked eggs in half - removing yolks to bowl - mix remaining ingredients with yolks and pile lightly into reserved halves. Dust lightly with paprika before serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1517, 'Appetizers', 'Red Lentil Soup', '3 tb Ghee 1 md Onion, chopped 12 ea Peppercorns 4 ea Bay leaves, crumbled 3 3/4 c Vegetable stock 1/2 lb Red lentils, washed 2 tb Chopped fresh parsley 3 ea Dry red chilies, seeded Salt 1 ea 1/2\" piece of ginger, grated Heat ghee over low heat. Add onion & cook til it softens, stirring ocassionally. Add peppercorns & bay leaves & cook for 5 minutes. Add stock, 1 c water, lentils, parsley, chilies & salt. Cook over medium heat for 10 minutes. When soup begins to boil, add ginger & cotinue to cook & stir for 10 minutes. Serve hot. Lentils should be soft. Adapted from Ismail Merchant \"Indian Cuisine\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1518, 'Appetizers', 'Red Sockeye Salmon Special', '3/4 c Fresh Salmon; Flaked, OR 8 oz Salmon; Canned, Well Drained 1 tb Lemon Juice 1/2 t White Onion; Finely Diced 1 1/2 t Fresh Dill; Chopped, OR 1/2 t Dried Dill; Crushed 1/2 c Mayonnaise 1/4 c Whipping Cream Remove any remaining skin and bones from the salmon (even the canned salmon may have some). Mix the flaked salmon (canned or fresh) with the lemon juice, onion, and dill. Blend in the mayonnaise and whipping cream. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Broccoli, Cauliflower, Cucumber, Black Bread, Potato Skins.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1519, 'Appetizers', 'Red-Cooked Eggs', '6 Eggs 1/4 c Brown sugar 1/2 c Dark soy sauce 1/2 c Chicken broth 1 ts Sesame oil Hoisin sauce Oyster sauce In a pot, cover the eggs with cold water; bring to a boil, then simmer 15 minutes. Remove from heat, cool the eggs under cold running water, and shell them. In a pan, combine the brown sugar, soy sauce, chicken broth, and sesame oil. Heat the mixture, stirring to dissolve the brown sugar. Add the eggs. Simmer, covered for 1 hour. The liquid should cover the eggs, but if it does not, baste frequently. Turn off the heat and let the eggs stand in the another hour, turning them from time to time, to ensure even coloring. Serve cut into halves or quarters, with dipping sauce. Makes 6 to 8 appetizer servings. DIPPING SAUCE: In bowl, combine equal parts of the hoisin sauce and oyster sauce.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1520, 'Appetizers', 'Remoulade with Vegetable Crudites', '1/2 c Creole or brown mustard 1/2 c Salad oil 1/4 c Catsup 1/4 c Cider vinegar 1/4 ts Tabasco sauce 2 tb Finely chopped celery 2 tb Finely chopped onion 2 tb Finely chopped green pepper Cherry tomatoes Mushroom slices Cucumber slices Celery slices Carrot slices 1. Combine mustard, oil, catsup, vinegar, Tabasco and chopped vegetables; cover and chill. 2. Serve dip with whole and sliced vegetables.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1521, 'Appetizers', 'Renjna\'s Dal Soup', '2 c Masoor dal (red lentils) Water to cover 2 ts Turmeric 1 ts Salt 4 tb Canola oil 6 ea Cloves garlic 4 ea Jalapeno peppers 2 ts Garam masala 2 tb Cumin seeds 1/2 ts Salt Additional salt to taste Sort and wash the dal until the water runs clear. Place the dal in a soup pot and add water to cover by about 2 inches. Add the turmeric and 1 teaspoon of salt and bring to a boil. Reduce heat and simmer for about 30 minutes, until the dal is soft and beginning to fall apart. Add more water if the dal is too thick. Heat the oil in a frying pan. Mince the garlic, coarsely chop the jalapenos (remove the seeds if you don\'t want the dal to be very hot). Add the garlic and jalapenos to the oil, along with the cumin seeds, garam masala and salt. Saute for a few minutes, until the garlic begins to brown. Add this mixture to the dal. Mix well (you may need to add a little dal to the frying pan and pour this back into the pot to get all the spices out of the pan). Simmer for another 20 minutes or so to blend all the flavors well. Adjust salt, if desired. Top with chopped cilantro for garnish if desired. Serve hot, with bread as a light main course, or incorporate into a full Indian dinner. Recipe by Renjna, Posted by Hilde Motte.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1522, 'Appetizers', 'Ribbon Loaf', '| Ingredients | | | 3 | oz | lime jello | | | 3 | oz | raspberry jello | | | 1 1/2 | cup | applesauce (15 oz) | | | 18 | each | double graham crackers | | | 1 | each | dream whip dessert topping mix envelope | | | 1/4 | teaspoon | almond extract | | | 3 | tablespoon | confectioners sugar | | | 1/4 | cup | almonds, blanched, toasted, chopped | | | | | |
Directions:
| Combine each package of jello with 3/4 cup applesauce. Stir until well blended, about 1 1/2 minutes. Place 2 double crackers end to end on platter. Spread with 1/4 cup lime mixture. Top with 2 double crackers; spread with 1/4 cup raspberry mixture. Continue layers, alternating flavors and ending with crackers.
Prepare dessert topping mix as directed on package, using 1/4 teaspoon almond extract instead of vanilla. Add confectioners sugar. Spread over sides and top of loaf. Sprinkle sides with almonds. Chill at least 30 minutes.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1523, 'Appetizers', 'Rice & Endive Soup', '1 c Uncooked rice 1 1/2 c Chopepd onions 2 Celery stalks, sliced 2 sm Carrots, peeled & cut into -- half moons 3 tb Olive oil 3 c Vegetable stock 10 Ripe plum tomatoes, chopped, -- or 28 oz can whole plum -- tomatoes, crushed 1 Head curly endive, chopped 1/2 c Chopped fresh parsley 1 1/2 tb Chopped fresh basil Salt & pepper Cook the rice. Meanwhile, saute the onions, celery & carrots in the olive oil till tender. Add the stock & tomatoes & endive. Simer for about 15 minutes. Stir in the cooked rice. Add parsley & basil. Season with salt & pepper to taste. \"Sundays at Moosewood Restaurant Cookbook\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1524, 'Appetizers', 'Rice and Endive Soup', '1 c Uncooked rice 1 1/2 c Chopepd onions 2 Celery stalks, sliced 2 sm Carrots, peeled & cut into -- half moons 3 tb Olive oil 3 c Vegetable stock 10 Ripe plum tomatoes, chopped, -- or 28 oz can whole plum -- tomatoes, crushed 1 Head curly endive, chopped 1/2 c Chopped fresh parsley 1 1/2 tb Chopped fresh basil Salt & pepper Cook the rice. Meanwhile, saute the onions, celery & carrots in the olive oil till tender. Add the stock & tomatoes & endive. Simer for about 15 minutes. Stir in the cooked rice. Add parsley & basil. Season with salt & pepper to taste. Serve. \"Sundays at Moosewood Restaurant Cookbook\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1525, 'Appetizers', 'Rice and Noodle Casserole', '1/2 lb Butter Or Margarine 1/2 lb Uncooked Very Fine Noodles 2 c Uncooked Instant Rice -- (Minute Rice) 21 1/2 oz Canned Onion Soup -- (2 Campbells) 21 1/2 oz Canned Chicken Broth -- (2 Campbells) 1 ts Soy Sauce 1 c Water 8 oz Canned Sliced Water Chestnuts -- drained In large kettle, melt butter or margarine. Add noodles. Cook until lightly browned, stirring frequently. Add remaining ingredients. Mix well. Pour mixture into 3 quart casserole. Bake in preheated 350 degree oven for 45 minutes. Serves 8 Recipe By : Sherie Stein
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1526, 'Appetizers', 'Rice Cups with Guacamole & Salsa', '3 c Hot cooked rice 2 oz Cheddar cheese, shredded 1/4 c Shredded Parmesan cheese 1 ts Ground cumin 1/4 ts Ground red pepper 1 ts Salt; divided Vegetable cooking spray 2 Ripe avocados 2 tb Lime juice 1/4 c Finely minced cilantro 1/4 c Finely minced onion 1/4 c Prepared salsa 1/4 c Dairy sour cream Cilantro leaves Combine rice, cheese, cumin, ground red pepper, and 1/2 teaspoon salt. Press firmly and evenly into mini-muffin tins coated with cooking spray and bake at 350 degrees 15 minutes. Remove from pans and cool to room temperature. Mash avocados with fork in medium bowl. Sprinkle with lime juice. Add cilantro, onion, salsa, sour cream, and remaining salt; blend well. Fill each rice cup with guacamole and top with sprig of fresh cilantro. Source: Viva Arroz! Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1527, 'Appetizers', 'Rice Cups with Guacamole and Salsa', '3 c Hot cooked rice 2 oz Cheddar cheese, shredded 1/4 c Shredded Parmesan cheese 1 ts Ground cumin 1/4 ts Ground red pepper 1 ts Salt; divided Vegetable cooking spray 2 Ripe avocados 2 tb Lime juice 1/4 c Finely minced cilantro 1/4 c Finely minced onion 1/4 c Prepared salsa 1/4 c Dairy sour cream Cilantro leaves Combine rice, cheese, cumin, ground red pepper, and 1/2 teaspoon salt. Press firmly and evenly into mini-muffin tins coated with cooking spray and bake at 350 degrees 15 minutes. Remove from pans and cool to room temperature. Mash avocados with fork in medium bowl. Sprinkle with lime juice. Add cilantro, onion, salsa, sour cream, and remaining salt; blend well. Fill each rice cup with guacamole and top with sprig of fresh cilantro. Source: Viva Arroz! Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1528, 'Appetizers', 'Rice Soup', '1 tb Ghee 1 c Mixed vegetables, diced* 2 Garlic cloves 2 c Cooked rice 3 c Water 1/2 ts Sage 1 ts Rosemary 1 ts Parsley 1 tb Soy sauce Salt & pepper Heat ghee in a large soup pot. Saute the diced vegetables & garlic for 15 minutes. Pour over water, bring to a boil & simmer until the vegetables are almost tender. While the vegetables are simmering, add the herbs in order. About 5 minutes before the end of the cooking time, add the cooked rice. Add more water if necessary. \"Tasajara Cooking\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1529, 'Appetizers', 'Rice Soup Florentine', '1 c Quick cooking brown rice 1/4 ts Sea salt 4 1/2 c Water 1/2 c Chopped leek tops 1 c Thinly sliced scallions 4 ts Minced fresh garlic 5 ts Vegetable bouillon powder 1/2 ts Ground black pepper 1 tb Olive oil 1 c Frozen chopped spinach -- thawed Cook brown rice with a pinch of salt in 1-1/2 cups of boiling water for 10 minutes. Remove from heat and set aside. In a large saucepan, saute leeks, scallions, garlic, bouillon, remaining salt and pepper in oil until vegetables are soft, about 10 minutes. Add spinach, cooked rice (and any water not absorbed by rice) and remaining 3 cups water. Heat through and serve hot. Per serving: 181 cal, 4 g prot, 348 mg sod, 32 g carb, 4 g fat, 0 mg chol, 81 mg calcium Source: Brother Ron Pickarski - Friendly Foods, Ten Speed Press, 1991 Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1530, 'Appetizers', 'Rice Stuffed Mushrooms', '24 lg Fresh Mushrooms 1 tb Chili Sauce 3 tb Minced Onion 1 tb Lemon Juice 1 tb Butter or Margarine 1 ts Salt 1 c Cooked Extra Long Grain Rice 1/4 ts Ground Black Pepper 1/2 c Finely Chopped Nut Meats 1/4 c Melted Butter Remove stems, wash and dry mushrooms. In small skillet, cook onion in butter until tender, but not brown. Add remaining ingredients except for melted butter. Press rice mixture into each mushroom cavity. Place mushroom caps on rack in broiler. Drizzle with melted butter and broil until golden brown. Makes 24 mushrooms (2 per person).
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1531, 'Appetizers', 'Rice, Parmesan and Dried Tomato Pancakes', '1/2 c Onion, chopped 1 tb Extra-virgin olive oil 1 c Rice, medium-grain, Italian 1/4 c Dried tomatoes, snipped 1 ts Rosemary, dried 2 1/2 c Chicken broth Or vegetable broth 1/2 ts Salt 1/2 c Parmesan cheese, grated 1 Egg, lightly beaten Combine onion and olive oil in large, wide skillet with tight-fitting lid. Cook, stirring, over low heat until onion is tender, about 5 minutes. Stir in rice, dried tomatoes and rosemary. Cook and stir 1 minute over low heat. Add broth and salt. Bring to boil over high heat, stirring once. Cover and cook over low heat until liquid is absorbed, abotu 15 minutes. Uncover and stir in cheese. Let stand until lukewarm. Can be made ahead to this point and refridgerated for several days. Add egg and stir to blend. Using 1/4 cup measure, form rice mixture into small pancakes about 2 inches in diameter and 1/2 inch thick. To keep rice from sticking to hands, rinse hands frequesntly with cold water. Coat large, non-stick skillet or griddle with a thin film of olive-oil. Heat over medium heat. Add pancakes in batches and cook until golden brown on one side, about 5 minutes. Carefully turn pancakes, using wide spatula, and brown other side. (Keep warm in oven on lowest setting until all are done). Recommended side dishes: Escarole with Garlic, Roasted Peppers
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1532, 'Appetizers', 'Rich Spinach Soup (Korean Ginchang Sigumchi Kuk)', '1/2 lb Fresh spinach 1 Scallion 1 Clove garlic 1 tb Sesame oil 1/2 lb Ground beef 1 ts Soy sauce 1 tb Salt Dash pepper 4 c Water 1. Wash the spinach thoroughly, then trim off the thick stems. Chop the scallion and mince the garlic. 2. Heat the sesame oil in a heavy-bottomed pot. Brown the ground beef, separating the particles while stir-frying. Add the scallion, garlic, soy sauce, salt and pepper and stir-fry for 30 seconds. Add the water, then the spinach. Bring the soup to a boil, then lower the flame. Place a tight-fitting lid on the pot. Do not remove the cover until soup is ready to be served. Simmer for 10 minutes. From: The Korean Cookbook, By Judy Hyun.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1533, 'Appetizers', 'Rich Tomato & Rice Soup', '2 tb Vegetable oil 1 lg Onion, chopped 1 ts Basil 1 ea Bay leaf 1 tb Wholewheat flour 1 sm Carrot, diced 1 ea Celery stick, chopped 1 ts Brown sugar 1 tb Cider vinegar 14 oz Canned tomatoes, chopped 1 pt Water 1 sm Garlic clove, crushed Soy sauce, to taste Salt, to taste 2 oz Soy milk 3 tb Cooked rice 2 tb Roasted sunflower seeds Heat oil in a soup pot & saute the onion, basil & bay leaf for 5 minutes. Stir in the flour. Add the carrot, celery, sugar, vinegar, tomatoes with their juice & water. Bring to a boil, reduce heat, cover & simmer for 20 minutes. Remove from heat & let cool slightly. Blend till smooth with the garlic, soy sauce & salt. Add the soy milk & rice. Reheat & serve garnished with a sprinkling of sunflower seeds.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1534, 'Appetizers', 'Richer Ro*Tel Dip', '1 lb Processed Cheese 1 cn Chili w/o Beans; small 10 oz RO*TEL Tomato w/Green Chili 1 lb Pork Sausage Brown sausage. Melt cheese with RO*TEL Tomatoes and Green Chilies, add chili and sausage. Heat and mix thoroughly. Serve with corn chips. This recipe was contributed by Dorothy Dietz of Schertz, Texas to the book \"Snake, Rattle, and RO*TEL\".
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1535, 'Appetizers', 'Ricotta-Stuffed Zucchini Flowers', '1 lb Ricotta cheese 1 Onion; minced 1/2 c Toasted almonds or pine nuts -(finely chopped) 1/2 c Grated Italian Asiago cheese -OR- Parmesan cheese 1/2 ts Ground pepper 1 ts Seasoning salt 2 tb Minced fresh basil; -=OR=- 1 ts -Dried basil 2 tb Minced parsley 1 ts Butter; melted 20 md Zucchini flowers, or more -OR- any squash flowers, -Freshly picked and -rinsed in cold water Nasturtiums for garnish Mix together all ingredients except butter and flowers. With filling at room temperature, use a pastry tube to carefully stuff flowers; do not overfill. Drizzle melted butter over flowers and cook in microwave on medium power for 3 minutes, or at 350 F in regular oven for about 15 minutes. Be careful not to let filling ooze out of flowers. Garnish with nasturtiums stuffed with extra filling.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1536, 'Appetizers', 'Risotto Primavera -1', '1/2 Lemon 5 1/2 c Chicken Stock -- Approximately 3 tb Olive Oil 1 lg Onion -- finely chopped 1 Stalk Celery -- ** 1 1/2 c Arborio Rice 2 md Potatoes -- peeled & cubed 4 oz Fresh Green Beans -- trimmed ** 3 md Tomatoes -- seeded ** 1 sm Carrot -- peeled ** 4 oz Asparagus -- trimmed ** 1 1/4 c Shelled Fresh Peas -- or Frozen, thawed 1 cn Water-Packed Artichoke -Hearts -- drained Salt And Freshly Ground Pepper -- to taste 1/4 c Unsalted Butter -- cut into Pieces 1 c Parmesan Cheese -- freshly Grated * Keep immersed in water to avoid discoloration. ** cut into 1/4\" pieces Bring chicken stock to a simmer in a medium saucepan. Reduce heat to low. Cover and keep warm. Heat oil in large heavy saucepan over medium heat. Add onion and celery and saute 3 minutes. Add rice and stir about 30 seconds. Add potatoes, beans, tomatoes and carrot and saute 10 minutes, adding a bit of stock if it becomes too dry. Add 1/2 cup of stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding stock a half cup at a time, stirring frequently and allowing each addition to be completely absorebed before adding another. Add artichokes, asparagus and peas about half way through the process when a little more than half the stock has been used. Continue adding stock in the same manner until rice is tender but still slightly firm to the bite. Remove from heat. Season with salt and pepper. Stir in butter, then cheese. Recipe By : Patricia Williams
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1537, 'Appetizers', 'Risotto with Cashew Nuts (Marguerite Patten)', '1 lg Onion, peeled 1 Red pepper, deseeded 4 oz Mushrooms 2 tb Olive oil 10 oz Mixed Basmati and wild rice 5 fl Dry white wine or extra -water 20 fl Water 3 tb Mushroom ketchup 4 oz Frozen peas Salt and black pepper 4 oz Cashew nuts 1 oz Parmesan cheese, grated Finely chop the onion, dice the red pepper; wipe and slice the mushrooms. Heat the oil in a pan, add the onion. Cook gently for 5 minutes then add the rice. Stir well to coat all the rice grains in the oil. Add the wine and water, or use all water, and bring the mixhzre to boiling point. Simmer for 15 minutes without covering the saucepan. Stir once then add the ketchup, red pepper, frozen peas and mushrooms, together with seasoning to taste. Check there is still some liquid left in the pan, if not add a little more water. Cover the saucepan and simmer for 15 minutes or until the rice is tender and all the excess liquid has evaporated. Put in the cashew nuts and cheese and cover the pan. Stand off the heat for 5 minutes then serve with crusty French bread. Source: Marguerite Patten\'s Marvellous Meals, Yours Magazine, UK
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1538, 'Appetizers', 'Roast Chicken and Kiwi with Raspberry Glaze', '1 x Raspberry Glaze * ----------------------------------CHICKEN---------------------------------- 2 ea Chicken, whole, broiler/ -- fryer, halved 1 ts Salt 1/4 ts Pepper 1/4 c Butter, melted 4 md Kiwi, peeled, sliced * See recipe for Raspberry Glaze Sprinkle the chicken with salt and pepper. Place the chicken, skin side up, in a single layer in a large shallow baking pan. Brush some butter over the chicken then bake in a 400 F oven, basting frequently with butter, for about 45 minutes or until the chicken is fork tender. Drain off the fat. Spoon glaze over the chicken. Repeat glazing procedure using sauce that gathers in the pan. Top with kiwi slices, using 1 kiwi per half chicken. Return to oven and bake about 3 minutes or until fruit and chicken are well glazed. Cook: Stephen Abel, Delaware Source: \"Chicken Cookery\" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1539, 'Appetizers', 'Roast Loin Of Pork with Apricot Glaze', '12 oz Package dried apricots 1 3-inch stick cinnamon 1/2 Lemon, seeds removed 1/2 c Water 1 c Apricot nectar 2 T Orange juice 3 T Honey 6 lb Loin of pork roast with Bone tips Frenched 1. Remove twice as many dried apricot halves from the package as there are bones on the roast and set aside. Place remaining dried apricots, cinnamon, the juice from the lemon half, the remainder of the lemon half cut into quarters, and the water in a medium-sized heat-resistant, non-metallic bowl. 2. Heat mixture, uncovered, in Microwave Oven 8 minutes or until apricots are tender. Remove cinnamon stick and lemon peel chunks. 3. Add apricot nectar, orange juice, and honey. Heat, uncovered. in Microwave Oven 2 minutes. 4. Spread glaze over pork loin and heat, uncovered, in a shallow, heat-resistant, non-metallic baking dish in Microwave Oven about 1 hour or 10 minutes per pound, or until meat thermometer inserted in the thickest part of the meat registers 165?F. 5. While roast cooks, baste meat with glaze. Place thickest section of roast to outside edge of turntable. 6. Allow roast to stand wrapped in aluminum foil 15 minutes. DO NOT PLACE THERMOMETER OR ALUMINUM FOIL IN MICROWAVE OVEN. 7. Before serving, place two of the reserved apricot halves on each bone tip. Press apricot halves firmly together so they stay in place. Pork should be cooked to well-done.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1540, 'Appetizers', 'Roast Stuffed Turkey', '12 lb Turkey Salt and pepper 4 c Bread stuffing 1. If turkey is frozen, it may be defrosted by placing it in the refrigerator overnight or until thawed. 2. Wash turkey and sprinkle inside cavity with salt and pepper. 3. Stuff turkey loosely. Tie legs together. Tie wings and legs to body. 4. Invert a heat-resistant, non-metallic saucer or small casserole cover in a shallow, heat-resistant, non-metallic baking dish. 5. Place turkey breast-side-down on saucer. 6. Heat, uncovered, for half of cooking time, 3 minutes per pound. (A total of 36 minutes.) 7. Turn turkey breast-side-up and continue cooking covered with a paper towel for the remaining half of the cooking time, 3 additional minutes per pound. 8. Insert a meat thermometer into fleshy portion of the turkey, not touching any bones. It should register 160?F. DO NOT PLACE THERMOMETER IN MICROWAVE OVEN. 9. If temperature is not 160?F, return turkey to Microwave Oven for an additional few minutes until correct temperature is reached. 10. Let turkey stand covered with aluminum foil at room tempe- rature 20 to 30 minutes to finish cooking. The internal tempe- rature of the turkey should be 170? F. after standing.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1541, 'Appetizers', 'Roast Turkey with Gravy', '12 lb Turkey Salt and pepper to taste 6 tb Flour Salt and pepper Chicken broth 1. If turkey is frozen it may be defrosted in the Microwave Oven (follow directions in your manual), or it may be defrosted by placing it in the refrigerator overnight or until thawed. 2. Wash turkey and pat it dry. Sprinkle inside cavity with salt and pepper, to taste. 3. Tie legs together. Tie wings and legs to body. 4. Invert a heat-resistant, non-metallic saucer or small casserole cover in a shallow, 10-inch, heat-resistant, non- metallic baking dish. 5. Place turkey breast-side-down on the saucer. 6. Heat, uncovercd, for half of cooking time, 3 minutes per pound (36 minutes). 7. Turn the turkey breast-side-up and continue cooking covered with a paper towel for the remaining half of the cooking time. (3 minutes per pound or an additional 36 minutes). 8. Insert a meat thermometer into fleshy portion of turkey, not touching any bones. It should register 160? F. DO NOT PLACE THERMOMETER IN MICROWAVE OVEN while cooking. 9. If temperature is not 160? F return turkey to Microwave Oven for an additional few minutes until correct temperature is reached. 10. Let turkey stand covered with aluminum foil at room temperature 20 to 30 minutes to finish cooking. The internal temperature of the turkey should be 170?F after standing. 11. While the turkey is standing at room temperature, prepare the gravy. The turkey should be removed from the roasting pan. 12. Pour the pan drippings into a bowl, leaving the residue in the pan. 13. Allow the fat to rise to the top. Skim off about 6 tablespoons of fat. Reserve pan drippings. (If there is not enough fat, add butter or margarine to make 6 tablespoons total. Discard any excess fat.) 14. Return fat to the baking dish. 15. Blend in flour and salt and pepper, to taste. 16. Heat, uncovered, in Microwave Oven 4 minutes or until lightly browned. 17. Measure the remaining pan drippings and add enough chicken broth to make 3 cups. 18. Gradually stir liquid into flour mixture until smooth, scraping the sides of the pan to loosen any particles that stick to the pan. 19. Heat, uncovered, in Microwave Oven 14 minutes or until thickened and smooth. Stir occasionally during last half of cooking.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1542, 'Appetizers', 'Roasted Eggplant & Vegetable Pate', '1 md Eggplant 2 tb Extra-virgin olive oil 1 ea 3/4\" piece ginger, julienned 1 ea Jalapeno pepper, seeded & -- slivered 1 ts Whole cumin seeds 2 ea Yellow bell peppers, chopped 1 md Zucchini, coarsely shredded 2 ea Tomatoes, peeled, seeded & -- chopped 2 tb Lime juice Salt & pepper Olive oil spray Minced cilantro for garnish Pre-heat oven to 450F. Char eggplant over a moderate gas flame, turning it frequently, until all the skin is blackened. Transfer to a baking dish & bake until butter soft, 15 to 20 minutes. Cool slightly & scrape off most of the charred skin. Coarsely chop. Heat oil in a skillet over moderate heat. Add ginger, jalapeno & cumin & fry for 30 seconds. Stir in bell peppers & saute till softened (6 to 8 minutes). Add zucchini & tomato & cook for 2 minutes, cool slightly. Place eggplant in a food processor & pulse briefly to puree coarsely. Add pepper mixture & process until the vegetables are coarsely chopped. Add lime juice & season. Pack into a crock & spray with olive oil. At serving time, garnish with cilantro. Cover & store in fridge for 1 week.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1543, 'Appetizers', 'Roasted Garlic Puree Dip', '6 lg Heads fresh garlic 2 pk 8 oz. ea cream cheese 4 oz Blue cheese 3/4 c Milk 2 t Chopped fresh parsley Remove outer convering on garlic. Do not peel or separate the cloves. Place each garlic head on a large square of heavy aluminum foil. Fold up the foil, so the cloves are completely wrapped. Bake for 1 hour at 350 degrees. Remove garlic from oven and cool for 10 minutes. Separate cloves and squeeze cloves to remove cooked garlic. Discard skins. In food processor, mix cheeses, milk and garlic until smooth. Place in serving dish. Sprinkle with parsley. Serve as a dip with crudites (mixed vegetables) for dipping. Makes 5 cups.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1544, 'Appetizers', 'Roasted Garlic with Fresh Thyme & Goat Cheese', '4 Plump heads of garlic 3/4 c Defatted reduced-sodium Chicken stock 8 Sprigs, up to ... 10 Sprigs fresh thyme Salt & freshly ground black Pepper to taste 4 oz Log creamy goat cheese, Cut into 4 portions 4 sl Lightly toasted sourdough or Peasant bread Preheat oven to 400 degrees. With a sharp knife, cut off and discard the upper third of each garlic head, exposing the cloves. (Leave the skin intact below the cut.) Set the garlic heads, cut-side up, in a small baking dish or grating dish just large enough to hold them. Pour chicken stock over the garlic, add thyme sprigs and season lightly with salt and pepper. Cover the dish tightly with heavy-duty aluminum foil and bake for 1 hour, or until each clove is soft to the touch and the skin resembles lightly browned parchment. Serve the garlic with the cooking juices spooned over and pass goat cheese and bread separately. To eat, break off a piece of bread and spread with a small amount of cheese, then scoop out the garlic puree from one of the cloves with the tip of a knife and spread on top.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1545, 'Appetizers', 'Roasted Habanero Salsa From Hell', '1 tb Olive oil 1 ts Garlic, minced 6 ea Plum tomatoes, halved Salt & pepper, to taste 10 ea Habanero chili peppers, -- stemmed 1/4 c Olive oil 1/4 c Lime juice 1/4 c Cilantro, chopped Protective gloves Combine the Tablespoon of olive oil and garlic and mix well. Rub tomato halves with this mixture, sprinkle with salt and freshly cracked pepper and roast in a 500F oven until they begin to take on some serious color, about 15 - 20 minutes. Remove from the oven and let cool to room temperature and dice. Meanwhile, grill the 10 habanero peppers over a medium-hot fire until slightly colored, 2 - 3 minutes. Remove peppers from fire and mince. Be very careful when working with this pepper. Wear gloves while mincing it, and if any juice gets on your skin, wash it off with a mild bleach solution. This neutralizes the capsaicin. Also, do not rub your eyes, and wash you hands well after you are finished. In a medium bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime juice, and cilantro. Mix well, and prepare for take-off! This salsa will keep, covered and refrigerated, for 5 - 6 weeks, mainly because no mold or bacteria would dare to come near the stuff!
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1546, 'Appetizers', 'Roasted Red Pepper Cheese Toasts', '4 Whole-grain bread slices 1/3 c Mozzarella cheese,shredded 1 ts Olive oil 1/2 ts Balsamic vinegar 1/4 ts Dried basil,crumbled 1/4 ts Dried oregano,crumbled 3 1/2 oz Roasted red peppers,sliced 1 tb Parmesan cheese,grated 1. Place bread on small baking sheet. Combine cheese, oil, vinegar, basil and oregano. Spoon onto bread. Top with red pepper; sprinkle with Parmesan. 2. Bake in preheated 500\'F. oven 5-8 minutes until cheese is melted.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1547, 'Appetizers', 'Roasted Red Pepper Spread', '1 sl Whole-wheat bread -- crusts trimmed 12 oz Roasted red sweet peppers -- drained -OR- 2 md -Red sweet peppers, roasted 1 Garlic clove 1/4 ts Salt 2 tb Olive oil Sliced French bread -OR- Crackers In a covered food processor container, process bread until crumbly; set aside. Add red pepper, garlic and salt to container. Cover and process until smooth. With the processor running, gradually add oil through feed tube. Add reserved bread crumbs; cover and process until smooth. Transfer to small bowl or a ramekin. Serve chilled or at room temperature, with crackers or toasted bread. Yields about 1 cup. Note: To roast your own peppers, cut peppers in half lengthwise. Remove seeds. Place pepper halves, cut side down, on a foil-lined baking sheet. Bake, uncovered, in a 425 F oven for 20 to 25 minutes or until the skin is bubbly and brown. Place peppers in a clean paper bag; seal and let stand for 20 to 30 minute or until cool enough to handle. Pull off skin gently and slowly, using a paring knife. Source: The Associated Press (published in The Daily Breeze, 8/4/93) Typos by: Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1548, 'Appetizers', 'Roasted Tomato and Mint Salsa', '6 lg Roma tomatoes; tops removed 1 Cl Garlic 2 tb Lime juice; one mexican lime 3 tb Olive oil; extra virgin 2 Serrano peppers; minced, wit 1 1/2 tb Cilantro; minced 3 1/2 tb Spearmint; minced 1/2 ts Lime zest 1/2 ts Orange zest 1 pn Salt Recipe by: Mark Miller of the Coyote Cafe, Santa Fe, New Mexico Preparation Time: 1:00 With a comal or black iron skillet over medium-high heat, cook the tomatoes until blackened all over. While still warm, pulse tomatoes with the garlic in a food processor until roughly chopped. Let cool to room temperature and add the remaining ingredients. Mix together and let sit at least 30 minutes before using. Mark Miller writes: \"Ripe red tomatoes roasted on a hot steel comal until the skins blacken are a basic element of many Mexican salsas. The smoky flavor adds a complexity to the taste of ripe tomatoes. Mixing fresh mint as a counterpoint to this cooked flavor creates the combination of raw and cooked which is one of the classic taste motifs of Southwestern cuisine. This salsa goes particularly well with the wild Churro lamb that we serve at Coyote Cafe because it does not mask the Churro\'s unique taste. It can be served with venison chops, grilled pork, grilled marlin, and that faithful standby, tortilla chips.\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1549, 'Appetizers', 'Robb\'s Layered Salad with Spicy Peanut Dressing', '-----------------------------------SALAD----------------------------------- 1/2 lb Red potatoes 2 c Cauliflower florets 1 md Carrot, julienned 1/4 lb Green beans, sliced 2 c Green cabbage, shredded 1 c Jicama, julienned ----------------------------------DRESSING---------------------------------- 1 c Coconut milk 1/3 c Crunchy peanut butter 1 lg Garlic clove, minced 3 tb Indonesian sweet soy sauce 3 tb Fresh lemon juice 1 ea Square inch of lemon zest 2 tb Brown sugar 1 ts Crushed hot red pepper 1/2 ts Salt 2 tb Water 2 ea Scallions, thinly sliced 6 ea Cherry tomatoes In a medium saucepan of boiling salted water, cook the potatoes until tender, 12 to 20 minutes, depending on size; drain. When cool enough to handle, peel and slice. In another saucepan of boiling salted water, cook the cauliflower until just tender, about 3 minutes. Remove with a slotted spoon and rinse under cold water; drain well. In the same boiling water, repeat this process with the carrot, then the green beans, and finally the cabbage. (The jicama is not cooked.) To make the dressing, in a medium saucepan, combine the coconut milk, peanut butter, garlic, sweet soy sauce, lemon juice, lemon zest, brown sugar, hot pepper, salt and 2 tablespoons of water. Bring to a boil over moderate heat, stirring frequently. Reduce the heat to moderately low and simmer until thickened, about 10 minutes. Keep warm over very low heat until ready to use. Arrange the vegetables in layers in a large salad bowl. Scatter the scallions on top. Garnish with tomatoes. Pour the warm peanut butter sauce over all. Serve at room temperature. Recipe by Robb Dabbs
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1550, 'Appetizers', 'Robb\'s Sun City Special', '1 lb Pork sausage meat 1 lb Lean ground beef 1 Clove garlic, pressed 1 lb Velveeta cheese 1 tb Oregano 1 tb Worcestershire sauce 1 ts Tobasco sauce 2 Loaves party rye Brown sausage, beef and garlic. Drain well. Grate cheese and add to meat along with seasonings. Stir until cheese is melted. Spread on slices of party rye. Freeze on tray and store in bags. When ready to serve, broil 3-5 minutes or until bubbly.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1551, 'Appetizers', 'Rolled Calzones', '1/4 oz Active dry yeast 1 1/4 c Warm water 1/2 c Olive oil 4 c Bread flour 1 ts Salt Chopped fresh rosemary, -tarragon and oregano For the filling 2 oz Pesto 1/4 lb Ham, thinly sliced 1/4 lb Provolone cheese, sliced 1/8 lb Coppacola (spicy italian -ham) thinly sliced 2 Sweet red peppers, roasted, -peeled and sliced 2 oz Pepperoncinis, drained and -chopped (6 - 8) 1 Egg 1 Egg white Cornmeal Servings: 4 - 6 as a sandwich QUAN MEAS ING ** For the Pizza Dough *DIRECTIONS* Soften the yeast in the water. Stir in the oil, then the flour and salt. Knead dough on a floured board until smooth and elastic (about 20 minutes). Shape into a round ball, cover with plastic and refrigerate 1 hourl Preheat oven to 400 degrees. Shape the pizza dough into a ball and then roll out into a large oval shape (about 24 inches long). About 2 inches behind the front edge, spread the pesto in a long stripe, stopping just short of the ends. Just behind and overlapping the pesto, place a layer of the ham slices, then a layer of cheese then the coppacolla, peppers and pepperoncinis. You should still have about 2 inches of dough showing at the back edge. Beat the egg and brush on the back edge and ends of the dough. Roll up Calzone as firmly as possible (so no air gets inside). Tuck the ends in and finish with the back edge on the bottom, not on the side. Place on a baking sheet pan sprinkled with corn meal, brush with egg white and bake in a 400 degree oven for 20 minutes. Cool to room temperature and slice. Can be sliced thin for appetizers NOTE: To roast peppers, preheat broiler. Slice the peppers in half lengthwise. Core them and remove the seeds and ribs. Lay the pieces skin side up on a flat broiling pan and place the pan 3 - 4 inches below the heat. Broil the peppers until the skins are charred (they should be black). Then place the peppers in a plastic bag, seal it with a twist tie and set aside. Let peppers steam in the bag for 15 minutes. Remove the peppers from the bag and slip off the charred skins. Source: Chef\'s Night out Cookbook Courtesy of: George Poston, Chef - Atwater\'s
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1552, 'Appetizers', 'Rollitos De Jaiba - Crab Rolls', '6 1/2 oz Crabmeat 1 Beaten Egg 1/2 c Tomato Juice 1 c Bread Crumbs 1/2 ts Salt 1 ts Chili Powder 2 ts Prepared Mustarrd 1 ts Chopped Parsley Flake crab meat and remove any bones. Add egg, tomato juice, bread crumbs, and seasonings; chill in refrigerator 2 to 3 hours. Form mixture into finger-sized pieces. Arrange on broiler rack over pan and broil 6 inches from source of heat, 5 minutes to each side. Serve with toothpicks. Makes about 2 dozen.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1553, 'Appetizers', 'Romaine with Avocado, Radish & Orange', '3 tb Lime juice 2 tb Orange marmalade 3 tb Avocado oil Salt & pepper 3 tb Hot water 2 sm Heads romaine, shredded 12 ea Radishes, thinly sliced 2 ea Seedless oranges, peeled & -- thinly sliced 1 sm Avocado Combine lime juice, marmalde, oil, salt & pepper in a blender & process until creamy. With the machine running, slowly add the water & process till creamy. Set aside. Line a shallow bowl with lettuce. Alternate circles of radish & orange slices over the top. Cover & refrigerate. At serving time, peel, pit & cut avocado into 1/2\" dice. Add to the top of the salad & drizzle with dressing. Serve immediately, as is or tossed. Yamuna Devi, \"Yamuna\'s Table\"
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1554, 'Appetizers', 'Roman Bean Soup', '8 oz Butter beans, soaked 2 pt Stock 1 lg Onion, chopped 1 lg Carrot, chopped 1 ea Celery stalk, chopped 4 ea Tomatoes, skinned, seeded & -- roughly chopped 1 ea Garlic clove 1/2 ea Lemon, juiced & grated 1 ea Bay leaf Salt & pepper 2 tb Parsley, chopped Drain soaked beans & cover with stock. Add onion, carrot, celery, tomatoes, garlic, lemon juice grated rind & bay leaf. Bring to a boil, cover & simmer for 1 1/2 hours, adding more stock if necessary. Discard the bay leaf. Put half the soup in a blender & puree until smooth. Return to the soup pot, season to taste & garnish with fresh parsley. Serve hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1555, 'Appetizers', 'Romesco-Style Roasted Pepper Dip', '2 Yellow bell peppers -- halved 2 Red bell peppers; halved 8 lg Whole garlic cloves -- unpeeled 12 Almonds 1 tb Olive oil 1 ts Sherry wine vinegar -OR- red wine vinegar Cayenne pepper Crudites Toasted pita wedges Preheat broiler. Line heavy large baking sheet with foil. Arrange peppers cut side down in center of baking sheet; surround with garlic. Broil 6 inches from heat until peppers are blackened and garlic is tender, turning garlic often, about 12 minutes. Gather foil up around peppers and garlic; let stand until cool enough to handle, about 10 minutes. Working over bowl to catch any juices, peel and seed peppers; reserve juices. Keeping red and yellow peppers separate, cut into pieces; transfer to 2 separate bowls. Peel and chop garlic, discarding any hard pieces. Finely chop 6 almonds in processor. Add yellow peppers, half of garlic, 1 teaspoon reserved pepper juice, 1/2 tablespoon oil, 1/2 teaspoon vinegar and pinch of cayenne and puree. Season with salt and pepper. Transfer to small bowl. Using clean processor, repeat with remaining 6 almonds, red peppers, remaining garlic, 1 teaspoon pepper juice, 1/2 tablespoon olive oil, 1/2 teaspoon vinegar and pinch of cayenne. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill purees separately. Bring to room temperature before serving.) Simultaneously spoon each puree into shallow bowl. Shake bowl gently, allowing purees to meet in center. Serve with crudites and pita wedges. Makes about 1-1/4 cup.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1556, 'Appetizers', 'Roquefort & Cream Cheese Chicken Spread', '1 1/4 oz Roquefort cheese 3 oz Cream cheese 1/4 c Sour cream 1 ds Cayenne 1/4 ts Salt 3 ds Tabasco 3 1/2 oz Finely chopped cooked -chicken Mix the cheese, sour cream, and seasonings together until thoroughly blended. Add the finely chopped chicken. Serve on crackers. Makes 1 cup.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1557, 'Appetizers', 'Roquefort Mousse', 'Jim Vorheis 1/2 lb Roquefort cheese 4 tb Butter 4 oz Cream cheese 1 Egg, separated 1 tb Unflavored gelatin 1/2 ts Dijon mustard 1/2 c Whipping cream Have cheese and butter at room temperature. Whip cream and set aside. Beat egg white until stiff and set aside. In a large bowl beat egg yolk. Add Roquefort and beat until smooth. Add cream cheese and butter and beat until smooth. Dissolve gelatin in cold water, then place dish of gelatin in hot water and stir until gelatin is dissolved. Add gelatin and mustard to cheese mixture. Fold in egg white, then fold in whipped cream. Pour into greased mold. Chill. Serve with crackers or fruit. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1558, 'Appetizers', 'Rosalynn\'s Plains Cheese Ring', '1 lb Sharp cheddar cheese -finely grated 1 c Mayonnaise 1 c Pecans; chopped 1/2 c Onions; very finely chopped Black pepper; 6 twists 1 ds Cayenne pepper Strawberry preserves;1 12 oz -jar Whole grain cracker;-OR- -Melba toast \"One of Mrs. Carter\'s favorite recipes was for a simple cheddar cheese mold.Served in a ring to be spread on crackers, the cheese appetizer was prepared for many of the Carter\'s family dinners and some of their official functions. One unusual ingredient was the strawberry preserves served in the centre of the ring.\" In a mixing bowl, combine cheese with mayonnaise, chopped nuts and onions. Mix in black pepper and cayenne, and blend thoroughly. Press in a 3 cup mold. Refrigerate for at least 2 hours. To serve, dip mold into a pan of hot water for 15 to 20 seconds before turning out onto a serving platter. Fill centre with strawberry preserves, and serve at once with whole grain crackers or melba toast. SERVES:6-8 SOURCE:_The White House Family Cookbook_ by Executive Chef Henry Haller with Virginia Aronson posted by Anne MacLellan
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1559, 'Appetizers', 'Rosemary Almonds', '2 c Almonds, whole, blanched 1 tb Butter or margarine -- melted 1/2 ts Salt 1/8 ts Cayenne 2 ts Rosemary leaves, crushed Preheat oven to 350 F (moderate). Mix all ingredients in a shallow pan. Roast for 15 to 20 minutes, stirring occasionally, until lightly browned. Drain on absorbent paper; cool. Calories per tablespoon: About 55 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1560, 'Appetizers', 'Rosemary Chicken Wings', '2 tb Olive oil 2 tb Butter 2 tb Finely chopped shallots 2 ts Dried rosemary 1/2 c Lemonade 1 ts Black pepper 1 ts Salt 10 To 12 - chicken wings Source: MAINPOUL.ZIP Preheat oven to 425 degrees. In a small saucepan, heat oil and butter over medium heat. Add shallots and rosemary and cook 2 to 3 minutes. Add lemonade, pepper and salt. Simmer over low heat for 6 to 8 minutes or until slightly reduced and syrupy. Cool slightly. Meanwhile, cut chicken wings into three pieces, discarding wing-tip joint. Place wings in shallow pan and coat well with sauce. Bake in oven until skin is golden brown, about 30 minutes. Serve with rice or as hors d\'oeuvre. Makes 20 to 24 pieces.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1561, 'Appetizers', 'Rotel Cheese Dip From Tony_bob Burke', '1 cn (10oz) RO*TEL Tomatoes and -Green Chilies 1 lb Velveeta Processed Cheese : To one can of RO*TEL , add 1 pound of VELVEETA pasteurized process cheese which has been melted in a double boiler. : Microwave Instructions: Cut cheese into cubes; place cheese and RO*TEL in a covered casserole dish for 10-12 minutes, or until cheese has melted. Typed for your enjoyment by Tony_Bob, Natchez,Ms. Cyberealm BBS 315-786-1120
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1562, 'Appetizers', 'Rotel Dip', '1 lb Hamburger meat 1 lb Sausage 1 lg Onion, finely chopped 1 lb Jalapeno cheese 1 lb Velveeta cheese 1 cn Ro-Tel tomatoes 1 cn Cream of chicken soup Brown hamburger meat and sausage together; set aside. Saute onions, set aside. Melt the jalapeno cheese and Velveeta cheese; add RoTel tomatoes and soup. Add hamburger meat, sausage and sauteed onion; heat until bubbly. Serve with chips. Randy Rigg The Pinnacle Club BBS 812-963-9139
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1563, 'Appetizers', 'Rotel Salsa (Fresh Picante Sauce)', '1 cn RO*TEL Tomatoes and Green Chilies, chopped and drained 2 ea Green onions, chopped fine 1 ea Garlic clove, minced 1 lg Tomato, chopped 1 ea Lime (juice of 1/2) 1/2 ts Salt To increase heat, add canned -or fresh jalapenos to taste Just mix in a serving bowl and grab some corn chips, or use as a topping for salads and Southwestern and Cajun fare.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1564, 'Appetizers', 'Rotel Salsa (Fresh Picante Sauce) From Tony Burke', '1 cn RO*TEL Tomatoes and Green Chilies, chopped and drained 2 ea Green onions, chopped fine 1 ea Garlic clove, minced 1 lg Tomato, chopped 1 ea Lime (juice of 1/2) 1/2 ts Salt To increase heat, add canned -or fresh jalapenos to taste This part is real easy: : Just mix in a serving bowl and grab some corn chips, or use as a topping for salads and Southwestern and Cajun fare. Typed for your Enjoyment by Tony_bob, Natchez,Ms. Cyberealm BBS 315-786-1120
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1565, 'Appetizers', 'Royal Camembert Mousse', 'Jim Vorheis 1/4 c Cold water 1 tb Unflavored gelatin 2 1/2 oz Camembert cheese 3 3/4 oz Roquefort cheese 1 ts Worcestershire sauce 1 Egg separated 1/2 c Whipping cream, whipped Parsley for garnish Soften gelatin in water. Set cup in hot water until dissolved. Blend cheeses together until smooth. Beat in Worcestershire, egg yolk and then gelatin. Beat egg white until stiff. Fold with cream into cheese mixture. Pour into 2 or 3 cup mold. Refrigerate overnight. Unmold and garnish with parsley Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1566, 'Appetizers', 'Rum Tum Tiddy', '1 tb Butter/margerine 1/4 c Finely chopped onion 1/4 c Chopped green pepper 1 cn Condensed tomato soup 3/4 c Milk 3 c (3/4 lb) cheddar -cheese--shredded 1/2 ts Worcestershire sauce 1 Egg--slightly beaten 1/4 c Dry sherry Toast or crackers Melt butter in a saucepan over moderatelt low heat (about 225 F.); add onion and green pepper and cook till tender; remove from heat. Mix in tomato soup, milk, cheese and Worcestershire sauce. Cook, stirring constantly, till cheese is melted. Remove from heat. Blend 1/2 cup of cheese sauce into beaten egg in a bowl. Pour egg mixture back into the remainder of the cheese sauce in the saucepan and heat over moderately low heat. Stir in sherry and spoon over toast or crackers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1567, 'Appetizers', 'Rumaki', '1 lb Chicken Livers 8 oz Water Chestnuts; Drained 12 Bacon Strips 1/4 c Soy Sauce 1/2 t Ginger; Powdered 1/2 t Chinese 5-Spice Powder; OR 1/2 t Curry Powder Cut the chicken livers in half or into large chunks. Cut the largest chestnuts in half. Cut the bacon strips in half, crosswise. Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick. Place in a shallow pie plate as you make them. Combine the soy sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before serving. Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides. Serve hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1568, 'Appetizers', 'Rumaki #1', '1 lb Chicken Livers 8 oz Water Chestnuts, Drained 12 Bacon Strips 1/4 c Soy Sauce 1/2 ts Ginger, Powdered 1/2 ts Chinese 5-Spice Powder, OR 1/2 ts Curry Powder Cut the chicken livers in half or into large chunks. Cut the largest chestnuts in half. Cut the bacon strips in half, crosswise. Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick. Place in a shallow pie plate as you make them. Combine the soy sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before serving. Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides. Serve hot.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1569, 'Appetizers', 'Rumaki #2', '--------------------------------INGREDIENTS-------------------------------- 3 tb Soy sauce 1 tb Dry sherry; optional 1 ts Sugar 1/8 ts Ginger; ground 4 Chicken livers (about 1/4lb) -cut into 1\" pieces 8 Water chestnuts; cut in half 2 Scallions; green part only -cut int 2\" lengths 8 sl Bacon; cut in half 1. In a small bowl, mix together soy sauce, sherry, sugar, and ginger. Add chicken livers and marinate, tossing occasionally, for at least 15 minutes at room temperater, or up to 4 hours in the refrigerator. 2. Remove livers from marinade, and drain. Press a piece of liver around a piece of water chestnut. Wrap with a piece of scallion and bacon and secure with a wooden toothpick. 3. Preheat the boiler. Broil the rumaki about 5 minutes from the heat, turning once, until bacon is crisp, 10 to 15 minutes. From: 365 Ways to Cook Chicken
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1570, 'Appetizers', 'Rumaki Hors D\'Oeuvres', '8 Sliced Side Bacon 8 Water Chestnuts 8 Chunks Of Pineapple 8 Bay Scallops 24 Toothpicks 2 tb Vegetable Oil 4 tb Bottled Teriyaki Sauce 2 tb Liquid Honey Cut bacon slices into thirds. Wrap each water chestnut, pineapple chunk and scallop with a piece of bacon and secure with a toothpick. In a frying pan, heat vegetable oil and saute bacon wrapped morsels over medium heat until bacon is crisp. Drain fat from pan. Add teriyaki sauce and honey, mix well and continue cooking over medium high heat until sauce thickens slightly and bacon wrapped morsels are glazed with the sweet sauce. Makes 24 hors d\'oeuvres.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1571, 'Appetizers', 'Rumaki Pate', '1/2 lb Chicken livers; cooked 3 tb Soy sauce 1/2 c Butter or margarine - softened 1/2 ts Onion salt 1/2 ts Dry mustard 1/4 ts Ground nutmeg 1 ds Hot pepper sauce 8 oz Canned water chestnuts -drained & coarsely chopped 6 sl Bacon; cooked and crumbled 2 tb Chopped green onion Melba toast or crackers In blender or food processor, finely chop chicken livers, a few at a time. When all are chopped, return to blender and add soy sauce, butter, onion salt, mustard, nutmeg and hot pepper sauce. Blend until smooth and well mixed, scraping down sides frequently. Add water chestnuts and bacon. Mix in thoroughly by hand. Spoon into 1 large or 5 small molds, pressing firmly so all air pockets are removed. Chill. Unmold by dipping quickly into hot water up to rim and allow to soften to room temperature before serving. Garnish with green onion. Serve with melba toast. Makes about 1 1/2 cups
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1572, 'Appetizers', 'Sa-Teh On Skewers', '1 lb Combination of boneless -chicken, beef and pork 3 tb Oil 1 Stalk fresh lemon grass 3 Cloves garlic 1/2 ts Seeded and finely chopped -red chili peppers 1 tb Curry powder 1 ts Sugar or honey 1/2 To 1 tsp. fish sauce or 1/4 -tsp. salt Sa-teh Sauce (recipe -follows) Cucumber Sauce (recipe -follows) --------------------------------SA-TEH SAUCE-------------------------------- 1/4 c Oil 2 Cloves garlic, minced 1/2 To 1 tsp. ground dried red -chili peppers 3 Kaffir lime leaves 1/2 ts Curry powder 1 tb Chopped fresh lemon grass 1 c Coconut milk 1/2 c Milk 1 2-inch cinnamon stick 3 Bay leaves 2 ts Tamarind paste 1 To 3 Tbs. fish sauce 3 tb Dark brown sugar 3 tb Lemon juice 1 c Chunky peanut butter -------------------------------CUCUMBER SAUCE------------------------------- 1 Cucumber (preferably -Japanese) 5 tb Sugar 1 c Boiling water 1/2 c White vinegar 1 ts Salt 3 To 5 red chili peppers, -seeded and finely chopped 3 Shallots, finely chopped 6 To 8 sprigs Chinese parsley -(for garnish) Cut chicken, beef and pork thinly into 2 inch strips. In a food processor or blender, combine oil, lemon grass, garlic, red chili peppers, curry powder sugar and fish sauce; blend until smooth. Pour over chicken and meat; marinate for 2 hours. Thread meat onto skewers and barbecue or broil, turning occasionally until cooked. Serve with Sa- teh Sauce and Cucumber Sauce. Makes 4 servings. Heat oil in a skillet to medium-high heat and saute garlic, onion, chili peppers, kaffir lime leaves, curry powder and lemon grass for 2 to 3 minutes. Stir in coconut milk, milk, cinnamon stick, bay leaves, tamarind paste, fish sauce, brown sugar, lemon juice and peanut butter; mix well. Reduce heat and cook, stirring frequently, until sauce thickens, about 30 minutes. Be very careful sauce does not stick to bottom of pan. Thinly slice cucumber; arrange in a bowl. Dissolve sugar in boiling water; stir in white vinegar and salt. Pour sauce over cucumber slices. Sprinkle with red chile peppers and shallots. Chill. Garnish with Chinese parsley. Makes 1 1/2 cups. From \"Keo\'s Thai Cuisine\" by Keo Sananikone. Hayward Daily Review. 7/1/90 Posted by Stephen Ceideburg July 27 1990.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1573, 'Appetizers', 'Saffron Buttered Popcorn', '1/4 c Corn oil 3/4 c Popping corn Salt 1/4 ts Finely chopped saffron -threads 3 tb Melted butter Servings: 6 In a large heavy pot, heat corn oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Heat melted butter with saffron threads for 1 minute. Toss popcorn with salt and butter/saffron.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1574, 'Appetizers', 'Saganaki (Fried Cheese)', 'Karen Mintzias 1/3 lb Kefalotyri or kasseri cheese 2 tb Butter 1 Lemon (juice only) Cut the cheese into bite-sized cubes. Melt the butter in a \"saganaki\" (or another frying pan), and fry the cheese on all sides until crusty and chestnut colored. Squeeze lemon juice over the cheese and serve with bread, other appetizers, and wine or ouzo. Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1575, 'Appetizers', 'Sai Grog (Thai Spicy Sausage)', '3 c Ground pork 1 tb Thai red curry paste 1/4 ts MSG-optional 1/2 ts Coriander seeds-finely crush 1/2 ts Fish sauce 1 ts Chpd coriander roots or lvs 1 tb Chpd fresh lemon grass(base) 1 Green onion-finely chopped 1 ts Fnly chopd KAFFIR lime leave 1 Sausage casings 1 Thread or string to close en *** Mix all ingredients in a large bowl, set aside. Fill pork mixture into casing using a teaspoon. Close ends tie every 5\" along the filled casing. Before grilling, make a small pinhole on either side of the sausage. This is to ensure that the sausage doesn\'t burst when being cooked. Grill on the bar-b-que grill outside on in an oven broiler. Cook until brown and juicy. Serve hot with cooked sticky rice or warm cooked rice. From Sopit Merrill.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1576, 'Appetizers', 'Salami', '5 lb Hamburger 5 ts \"Morton\" tender quick cure-- --salt. 2 1/2 ts Mustard seed 3 ts Ground pepper, course 2 ts Liquid hickory smoke 3 ts Garlic salt Mix well with hands and refrigerate for 24 hours. Mix again and refrigerate for another 24 hours. On the third day, mix and shape into rolls approximately 3 inches in diameter. Bake on lowest oven shelf at 225F for 8 hours, turning every 2 hours. Can also be made with 3lbs of hamburger and 2lbs of pork roast (fat removed).
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1577, 'Appetizers', 'Salatet Malfoof (Cabbage Salad)', '| Ingredients | | | 1/2 | teaspoon | garlic, finely chopped | | | 1/2 | teaspoon | salt | | | 1/4 | cup | lemon juice, fresh | | | 1/4 | cup | olive oil | | | 2 | cup | white cabbage, shredded | | | 2 | tablespoon | mint, finely cut | | | 1/4 | cup | pomegranate seeds, optional | | | | | |
Directions:
| In a small bowl, mash the garlic and salt to a smooth paste with a pestle or the back of a spoon. Add the lemon juice. Then, with a whisk or large spoon, beat in the olive oil, 1 tablespoon at a time. Continue beating until the mixture is smooth.
Place the cabbage in a salad bowl, and pour the garlic dressing over it. Toss lightly with a spoon until the cabbage is evenly coated. Sprinkle the top with mint and with pomegranate seeds (if used) and serve at once.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1578, 'Appetizers', 'Salmon Ball', '2 c Salmon (drained) 1 pk Cream cheese (8 oz.) 1 tb Chopped onion 1/2 ts Salt 1 tb Lemon juice 1 ts Horseradish mustard Mix together and form into ball on wax paper. Chill in refrigerator for 4 hours. Crush 1/2 cup of pecans and 3 tablespoons of parsley flakes. Roll ball in mixture.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1579, 'Appetizers', 'Salmon Burgers', '15 1/2 oz Salmon ; drained and flaked 2 Egg; beaten 1 c Bread crumbs;dry divided 1/4 c Green onion; chopped 2 tb Lemon juice 1/8 ts Pepper 1 c Vegetable oil In med. bowl, combine salmon, eggs, 2/3 cup bread crumbs, the scallions, lemon juice, and pepper until well-blended. Shape into 4 patties, about 3/4\" thick; coat with remaining bread crumbs. Place patties on wax-paper-lined plate; chill 1 hour. In lrg. skillet, heat oil over med. heat. Add patties and cook 5 min. per side until browned; drain on paper towels. Serve with Yogurt-Cucumber Sauce. Makes 4 servings. Yogurt-Cucumber Sauce In med. bowl, combine well 1/2 cup plain low-fat yogurt, 1/4 cup chopped, pared cucumber, 1 Tbsp. fresh chopped dill and a pinch of salt and pepper. Cover and chill 30 min. before using. Makes 1 cup
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1580, 'Appetizers', 'Salmon Cheese Ball', '4 c Smoked salmon 8 oz Package cream cheese 1 c Sour cream 1 ts Salt 1 ts Pepper 1 pn Tarragon 1/4 c Chopped onion 1 tb Lemon juice Salmon Cheese Ball xxxxxx xxxxxx xxxx Finely flake smoked salmon. Blend together with remaining ingredients. Shape into ball. Roll in chopped nuts or parsley if desired. Serve with crackers. This salmon ball freezes beautifully.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1581, 'Appetizers', 'Salmon Cheesecake', '-Shirley Ferguson, mhrh24b 1 c Buttery crackers; crushed 3 tb Margarine; melted 2 pk Cream cheese (8 oz. each) -softened 3 Eggs 8 oz Sour cream, mixed with 2 tb Chives (divided) 1 cn Salmon (5 1/2-7 1/2 oz.) -drained & flaked 1 ts Lemon juice 1/2 ts Garlic powder 1/8 ts Pepper In a small bowl, combine cracker crumbs and margarine; press into bottom of 9-inch springform pan. Bake in 350~ oven for 10 minutes; cool. In large mixing bowl with electric mixer, combine cream cheese, eggs, and 1/4 cup of the sour cream; mix until well blended. Add remaining ingredients; mix well. Pour mixture over crust. Bake in 325~ oven for 45 minutes. Loosen rim of pan; cool before removing rim. Spread top with remaining sour cream. Serve with crackers or French bread.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1582, 'Appetizers', 'Salmon Dip', '1 cn Red sockeye salmon 1 1/2 T Onion (chopped) 6 oz Cream cheese 1/2 ea Juice from a lime Mix all ingredients thoroughly; let set in refrigerator 3 hours before serving.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1583, 'Appetizers', 'Salmon Loaf Ii', '4 c Cooked or canned salmon 2 T Lemon juice 1 c Milk 3 c Soft bread crumbs 2 Eggs, beaten 1/4 c Minced onion 1 t Salt 1/4 t Pepper 1 T Dried parsley flakes 1. In a large bowl sprinkle lemon juice over salmon. 2. In medium-sized bowl combine milk, bread crumbs, eggs, onion, salt, pepper and parsley flakes. Pour over salmon and blend well. 3. Pour into a greased, heat-resistant, non-metallic loaf pan. 4. Heat, uncovered, in Microwave Oven 12 minutes. 5. Cool 5 minutes. Place on serving platter.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1584, 'Appetizers', 'Salmon Log - Tom Adams', '16 oz Can salmon (drained) 8 oz Pkg cream cheese 1 tb Lemon juice 2 ts Grated onion 1 ts Horseradish 1/4 ts Salt 1/4 ts Liquid smoke 1/2 c Pecans 3 tb Snipped parsley Mix together all except pecans and parsley a day ahead. Refrigerate covered. When firm, form 2 logs and roll in chopped pecans. Sprinkle with parsley and refrigerate. Serve with crackers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1585, 'Appetizers', 'Salmon Mousse', '3 tb Flour 3 tb Powdered sugar 2 ts Dijon style mustard 2 ts Salt Few grains cayenne 4 Eggs 1 1/2 c Milk 1/2 c Tarragon vinegar 3 tb Melted butter 2 Plain gelatin, envelope 1/4 c Water, cold 3 c Salmon, flaked 1 c Cream, whipped Mix flour, sugar, mustard, salt and cayenne in top of double boiler. Add eggs and whisk until smooth. Add milk. Stir in vinegar, slowly (or it will curdle); mix well. Cook over hot water until thickened, stirring constantly. Add butter. Soften gelatin in cold water; add to hot mixture. Stir until gelatin is completely dissolved. Add salmon. Chill, stirring occasionally. When slightly thickened, fold in whipped cream. Turn into a 2 quart fish shaped mold rinsed with cold water. Unmold on lettuce. Decorate with slices of pimento, olive, and thin slices of radish set in appropriate places for eyes and scales.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1586, 'Appetizers', 'Salmon Nachos', '213 g Canned Alaska salmon -(pink or red) 4 Tomatoes; skinned, - de-seeded and chopped 1 Green chilli (or more) -de-seeded & finely chopped 210 g Nacho crisps 115 g Natural yogurt -OR- sour cream 100 g Cheddar cheese, grated Pre-heat oven to 190 C, 375 F, Gas mark 5. Drain the can of salmon and flake the fish into a bowl. Mix in the tomatoes and the finely chopped chillies. Arrange the nachos onto a baking tray and pile equal amounts of the salmon and chilli mixture over them. Top this with half a teaspoon of natural yogurt or sour cream and sprinkle with the cheese. Bake in the oven for 6-7 minutes or until the cheese is just bubbly. Serve hot. Serves 10-12. Approx. 180 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1587, 'Appetizers', 'Salmon Oysters', '1 pt Canned salmon or freshly -cooked (preferably sockeye) 2 Eggs 1 tb Onion, finely minced 1/2 c Flour or flour crackers mix 1 ts Baking powder Salt and pepper to taste Drain juice from the salmon and retain. Mince salmon, removing dark skin, add well beaten eggs and retained salmon juice, flour, salt, pepper and baking powder. Mix well and drop by the spoonful (or chill and shape into oblong oyster shapes) into hot oil. Turn in order to brown both sides. Serve with french fries, coleslaw and tarter sauce.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1588, 'Appetizers', 'Salmon Pate', '1 sl White bread 1 tb Unsalted butter 1/2 c Diced onion 1/2 c Dry white wine 4 Eggs 3 Egg whites 1/2 lb Whitefish 2 1/4 lb Salmon 1 ts Salt 1 ts Ground white pepper 1 ts Ground coriander 1/4 ts Ground nutmeg 1/2 c Whipping cream PREHEAT OVEN TO 325F. Remove and discard the crust from the bread. Tear the bread into pieces and set aside. Melt the butter in a skillet over medium heat on the stove, add the onions and cook, stirring for 5 minutes or until softened. Add the wine, bring to a boil and cook 1 minute. Add the bread and cook, stirring 5 minutes. Scrape the mixture into a mixing bowl. Roughly cut the whitefish and salmon into 1-inch pieces and add to the bread in the mixing bowl. Add the salt, pepper, coriander and nutmeg and mix. Place the mixture in a food processor and process until smooth. Or, fit a meat grinder with a medium die and grind the fish mixture twice. Transfer mixture to a mixing bowl and place bowl over a pan of ice water. Add the eggs and the whites and mix well. Slowly add the cream. Pack the mixture into a 9-by-5-by-3-inch glass, ceramic or metal loaf pan. Tap the pan on a counter to firmly pack. Cover tightly with a double layer of aluminum foil. Place loaf pan in a larger pan and fill with boiling water until it rises halfway to the top of the loaf pan. Place in the oven for 1 hour. Remove pate from oven and its water bath. Place loaf pan on a baking sheet. Cool for 1 hour. Refrigerate for at least 3 hours. To remove, run a knife around edges of the pate. Dip loaf pan in hot water for a minute. Turn out onto a plate. Serve with toast or crackers.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1589, 'Appetizers', 'Salmon Pate #1', '8 oz Cream Cheese 1 ts Horseradish 1 tb Lemon Juice 1 c Cooked Salmon 2 ts Minced Onion 2 tb Chopped Fresh Parsley 1/4 ts Liquid Smoke * * omit if smoked salmon is used. ~------------------------------------------------------------------------- Blend all ingredients in mixing bowl. Transfer to serving bowl. Cover, chill until needed. Garnish with parsley sprigs. Serve with party rye or crackers. Makes 2 cups. From: Care-Alot Cookbook United States Senate Slate Gordon - Washington State
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1590, 'Appetizers', 'Salmon Pate #2', '1 sl White bread 1 tb Unsalted butter 1/2 c Diced onion 1/2 c Dry white wine 4 Eggs 3 Egg whites 1/2 lb Whitefish 2 1/4 lb Salmon 1 ts Salt 1 ts Ground white pepper 1 ts Ground coriander 1/4 ts Ground nutmeg 1/2 c Whipping cream PREHEAT OVEN TO 325F. Remove and discard the crust from the bread. Tear the bread into pieces and set aside. Melt the butter in a skillet over medium heat on the stove, add the onions and cook, stirring for 5 minutes or until softened. Add the wine, bring to a boil and cook 1 minute. Add the bread and cook, stirring 5 minutes. Scrape the mixture into a mixing bowl. Roughly cut the whitefish and salmon into 1-inch pieces and add to the bread in the mixing bowl. Add the salt, pepper, coriander and nutmeg and mix. Place the mixture in a food processor and process until smooth. Or, fit a meat grinder with a medium die and grind the fish mixture twice. Transfer mixture to a mixing bowl and place bowl over a pan of ice water. Add the eggs and the whites and mix well. Slowly add the cream. Pack the mixture into a 9-by-5-by-3-inch glass, ceramic or metal loaf pan. Tap the pan on a counter to firmly pack. Cover tightly with a double layer of aluminum foil. Place loaf pan in a larger pan and fill with boiling water until it rises halfway to the top of the loaf pan. Place in the oven for 1 hour. Remove pate from oven and its water bath. Place loaf pan on a baking sheet. Cool for 1 hour. Refrigerate for at least 3 hours. To remove, run a knife around edges of the pate. Dip loaf pan in hot water for a minute. Turn out onto a plate. Serve with toast or crackers. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1591, 'Appetizers', 'Salmon Rollups', '7 3/4 oz Salmon (drained, flaked) 1 ea Egg (beaten) 1 t Parsley (dried) 1 t Instant minced onions 1/2 t Dill weed 1 c Cresent rolls 1 x Cayenne pepper Mix salmon, egg, parsely, onion and dill weed and spread on rolls. Roll up from wide end after spreading. Bake on cookie sheet at 350F for 12 to 15 minutes. Serve with a cheese sauce topping.
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INSERT INTO `RECIPES_PRO_NEW` VALUES (1592, 'Appetizers', 'Salmon Salad', '15 1/2 oz Can of salmon * 2 ea Celery stalks, ** 1/2 ea Onion, small 1 tb Lemon juice 1/4 ts Dill weed 1/2 c Miracle whip *** 1 ea Egg, boiled, chopped * I prefer Red Salmon, Pink is alright pick out the dark skin, crush bones and mask the salmon. ** celery- cut into 1-inch pieces *** I prefer Miracle Whip - but any mayonnaise will work Grate celery and onions. Mix Salmon, onions and celery in medium bowl. Add lemon juice, dill weed,egg mayo
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