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FileMaker Pro Database | 1999-07-18 | 3.2 MB | 46,944 lines

Text Truncated. Only the first 1MB is shown below. Download the file for the complete contents. work makAll play and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a good boy. All HBAM2016AUG95 Pro 3.0 All play and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a goodCopyright 1984-1997 Claris Corporation and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a good boy. All play and no work makes John a good boy. grilled chicken dried cherry stuffing@ pian-style broiled drumsticks@ italian roast@ dofujiru oyster miso@ artichoke stew@ mexican style short ribs@ roman green beans fontina cheese@ spicy slaw@ yellow@ HBAM3016AUG95@ karat tomato sauce 20-minuteq chicken 30-minuteO 30-minute stroganoffO baked barbecued bunsB barbecuedB beansI beefF stroganoffF breakfastM bruschettaL bunsB burgerG casseroleM chickenH chilesI chiliD chili roastD cokeD crabmeatK dijon-herbA driedL dumplingsH easyK crabmeat wontonsK gnocchiJ goodN greenC lickingN licking steakN mayonnaiseA meatballs mexicanG mushroomL peppersC porkB portabellaL portabella mushroom dried tomato bruschettaL roastD steakN stroganoffF stuffedC stuffed green peppersC texasM works mexican burgerG thymeJ tomatoL withA wontonsK worksG dVeQdR Reports 7/18/99 ADDRESS BOOKID CALORIE COUNTER CARBOHDRATE CHOLESTEROL LEVEL COUNT CUISINES COURSES CUISINE CUISINE SEARCH EMAIL EMAIL ADDRESS EMAIL COMMENTS EMAIL MESSAGE EMAIL RECIPE EMAIL SUBJECT FIRST NAME FOUND SET IMAGE INGREDIENTS LAST NAME MAIN INGREDIENT METHOD PREP TIME PROTIEN RECIPE FROM RECIPE NOTES RECORDS SERVES SODIUM STATE TOTAL FAT TOTAL TIME Pro 3.0 - 4.0F! 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K"M`gjosx~ {=xti^Hb s4]}q ?dZZev| <=VYCe <=SVBf :nqXNy 21KN9P r\zJh YIb=` h(#9i iQ<??QR= gP;@?QS; pET]k{ z^G122@A6 v8ir| kT@<FR@;<>Ln lUA<FQ>:=>Mo qUC20;G5023<WehRD }vqngcehjkkmma: uvxcO `DNdb ]ENcb V6?XOn_ `7/^Tu ^7/]Tv T,%PF\ EG^\ZkM BE[YWfK 99w\.x >?TSP_Aw v[j~ UNk~ZlQq h{-=Rsy ev.=Suz ]m$0A[_p~ ^)Hcgimsy qgc_IQ~ mda\HR ve\XR;@dhkorv{ xvfd}^.u om^\tW$[ehkptx} =iov~ eDnox wP9H[bc\VNT rM8GY`aZUMT jG3>MTUO 7[ms{ n4cjpx N@fjpw <Ofkqx uD*EUUA qA)EUV@ h=$7ED6u 4Zhmsz OJdfeFC6]kot| 5bknofjqsx~ nVqvxzz{~ _B>HQu w[3'F _A<FO sW1&C} pK66@Hi xjP,#?v zsk[W^ju\Y {ul\X_kw^V xi`[THEJT]OP h7dq| {vsqp rNqdmu |{zyyx L`odhls| mYifjot| rjfkqv~ niqz{ oir{{ oYV]dbj~ |vrqsx {TKZn} |TKZm| cJGVhw YGUg| YGUg{ NDQbv OrderB R1657 R1047 A)Beef Tenderloin with Broiled-Tomato Sauce Polland SoftwareK ItalianL Main CourseM 1. Preheat broiler if manufacturer directs. Cut each tomato lengthwise in half. Coarsely chop onion. Place tomatoes, cut-side up, and onion in broiling pan. With oven rack at closest position to source of heat, broil tomatoes and onion 15 to 20 minutes or until lightly charred. Remove pan from oven; set aside. When tomatoes are cool enough to handle, discard tomato skins; coarsely chop tomatoes. 2. Sprinkle tenderloin steaks with pepper and 1 teaspoon salt. In 12-inch skillet over medium R1015I Barbecued Short RibsJ Polland SoftwareK North AmericanL Main CourseM THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly darken in color. Immediately add the broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. (If using chicken, cook for 10 minut 7br$W ProgrammerB Customer Helvetica Geneva Monaco First NameB A Last NameB AddressB CityB StateB EmailB StyleB ServesB Preparation TimeB CookingB wwwwww Recipe From wwwwww Cuisine wwwwww CoursesMethod wwwwww Recipe Notesv wwwwww Ingredients Chef Cuisine Database will cost you only US $20 to register. By registering this shareware software you will gain access to add , delete, print. To register choose Register Software under the Reports menu. Once you register, we will send you a serial number to your email address. AiWARNING: This solution contains password(s) which may only be provided by Polland Software. Copyrighted 1999 Polland SoftwareS#http://www.prescottnet.com/polland/U Data EntryB First NameD Last NameF AddressH CityJ StateL EmailO Fill out the information below including your email address. Your password will be email to you as soon as your payment has been received and processed.P NextQ Email RecipeB alsatian-style@ angel's apalachicola@ arista roast garlic rosemary@ asian chicken salad@ baby@ baked artichokes@ barbecue@ barbecued chicken kabobs basic pizza sauce@ beans@ bourguinon batter fried fish@ black@ blanc boarder@ braciole@ broccoli broiled chicken oregano@ brownies burgundy stew@ cabernet@ cakes california@ caramel peanut popcorn caramelized onions cream fresh herbs@ medford@ orleans@ pecan cheese cake@ poblano@ portabella@ potato@ roast short ribs@ romano@ sauerkraut@ scaloppine@ smith@ spaghetti@ curry chicken cashew@ stuffed green peppers@ tetrazzine@ ultimate chicken wings@ w/chicken@ FPTH@ R3725 NameB Recipe FromB CuisineB CoursesB ServesB Cholesterol LevelB Calorie CounterB MethodB Recipe NotesB ImageB BookIDB (LIST LISTA North American Mexican Latin American/Caribbean French German Greek Italian Spanish UK/Irish Eastern European Chinese Indian Japanese Vietnamese African Jewish Middle Eastern VDEFA( (LIST LISTA)1 VDEFA( (LIST LISTA Breakfast/Brunch Appetizer Salad Main Course Crock Pot Side Dish Dessert/Candy Beverage Bread Sandwiches Sauces/Condiments Snacks Kid Treats VDEFA( (LIST LISTA)1 VDEFA( (LIST erage Bread Sandwiches Sauces/Condiments Snacks Kid Treats Heat the oil in frying pan, add the onions and cook, stirring, until the onions are soft. Add the cumin and cook, stirring, until fragrant. Mash the avocado with lime juice and salt and pepper to taste - keep tightly covered. Heat the refried beans in a saucepan or microwave on high (100%) for about 3 minutes. BURGERS: Combine chicken, coriander, cumin, salt, chili powder, garlic, green (spring) onions, 1 1/2 cups of the breadcrumbs and the egg in a bowl and mix well. Shape the mixtur e into 4 large flat patties, about 1 inch (2.5 cm) thick. Press the remaining cup of breadcrumbs onto the patties and refrigerate for 1 hour. Heat the oil in a large shallow frying pan and cook the burger patties over a medium-low heat until they are well browned and cooked through (about 5 minutes on each side). Arrange the corn chips around the edge of the plates, pile the lettuce in the center. Top with a burger, then some of the beans, onions, salsa, avocado, sour cream and coriander karat tomato sauce chicken 30-minute stroganoff 20-minute chicken parmesan chicago pizza texas breakfast casserole aebleskiver aioli ajilimojili garlic pepper sauce albondigas sauce steaks all-american chicken all-day macaroni cheese almond popcorn almond cheese spread almond chicken almond almond snaps bhaji potatoes spiced cauliflower alsatian-style chicken dumplings amish haystack dinner ancho chiles stuffed beans ancho oregano pecan butter angel angel's pasta pesto shrimp vegetables angel-hair pasta shrimp escarole angeled antipasto spread apalachicola river catfish apple butter apple crisp recipe vinaigrette auntie lynette's surprise autumn chicken dinner avocado everything pizza Dijon-Herb Mayonnaise 2 fl oz/60 ml refrigerated or frozen egg substitute, thawed, or 1 large egg 4 teaspoons fresh lemon juice 1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil, crushed 1 tablespoon finely chopped fresh thyme or 1 teaspoon dried thyme, crushed 1 tablespoon Dijon mustard 1/2 teaspoon salt 8 fl oz/250 ml olive oil or salad oil Artichokes or asparagus 4 medium to large globe artichokes or 1 lb/500 g asparagus Fresh Lemon juice R1001I Baked Barbecued Pork BunsJ Polland SoftwareK ChineseL Breakfast/BrunchM 53mgQ iu Bow - China Makes 16 buns basket over water in a large saucepan. Bring to boiling; reduce heat to simmering. Cover and steam for 20-25 minutes, or till a leaf pulls out easily. (Or, for asparagus, wash; scrape off scales. Break off woody bases where spears snap easily. Place in a steamer basket over water in a covered saucepan. Steam for 5-8 minutes, or till crisp-tender.) Remove from steamer basket. Serve artichokes hot or chilled, with mayonnaise. (For asparagus, arrange spears on 4 serving plates; spoon over Cusome of the mayonnaise.) Store any leftover mayonnaise in an airtight container in the refrigerator for up to 1 week. Serves 40 wontons Mix crabmeat, cream cheese, cocktail sauce, water chestnuts, dill, Tobasco, salt in a bowl. Place 1 Tbsp. mixture in each wrapper. Fold like a diaper. Fry for 3 minutes.V 1 1/2 cup lump crabmeat 16 oz. cream cheese (can be non-fat) 1/4 cup bottled cocktail sauce 8 canned whole water chestnuts, rinsed and chopped fine 2 Tbsp. minced fresh dill or 1/2 tsp. dried 1/2 tsp. Tobasco 40 wonton wrappers R1011I-Portabella Mushroom & Dried Tomato BruschettaJ Polland SoftwareK ItalianL AppetizerM omatoes in water, uncovered, until tender, about 10 minutes. In a blender puree tomatoes, cooking liquid, and vinegar until smooth (use caution when blending hot liquids) and season with salt and pepper. Cut mushrooms into 1/4-inch-thick slices and mince garlic. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms and garlic with salt and pepper to taste, stirring, until liquid mushrooms give off is evapora Serves wwwwww Cholesterol wwwwww Calories wwwwww Method wwwwww Recipe Notes wwwwww Ingredients Recipe << ABBI>> of << ABBH>> Email Recipe E Prep Time Total Time wwwwww Sodium (LIST LISTA110 Min. 20 Min 30 Min. 45 Min. 60 Min 1 1/2 Hours VDEFA( (LIST LISTA+Beans Bread Pasta Poultry Seafood VDEFA( CuisineB ServingsC CoursesD Prep TimeE Main Ingredient FMRLA SORTA FMRLA SORTA CuisineD IngredientsB RecordsB A Found SetB Email RecipeB From The Kitchin of Serves Ingredients: Method: Recipe Notes: Email AddressB Email CommentsB Email SubjectB From The Kitchin of Email MessageB ------------------------------------------ This recipe was created using Chef Cusine Database by Polland Software. http://www.prescottnet.com/polland/ ------------------------------------------ A Prep TimeB Total TimeB A Total FatB ProtienB CarbohdrateB SodiumB Cuisine SearchB Count CuisinesB Main IngredientB North American to a smooth domed bun and place, pinched side down, on a parchment square. Set on a baking sheet. Make the remaining buns in the same way and place 2 inches (5 cm) apart on the sheet. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes. Preheat an oven to 350 F (180 C). To make the glaze, in a bowl, stir together all the ingredients. Just before baking, brush the buns with the glaze. Bake until golden brown, about 25 minutes. Serve hot or at room tempeF rature e baking powder and knead until incorporated, about 3 minutes. Cut the dough in half and roll each half into a rope 8 inches (20 cm) long. Cut each rope into 8 pieces. Cover unused pieces with a damp kitchen towel. Roll each piece into a ball. Using a rolling pin, flatten each ball into a round 5 inches (13 cm) in diameter. To fill each bun, place 2 tablespoons filling in the center of a round. Pull the edges so that they come together and then pinch them together secure Barbecued Pork Filling 1 tablespoon hoisin sauce 1 tablespoon dark soy sauce 2 teaspoons oyster sauce 1/2 cup (4 fl oz/125 ml) water 2 teaspoons cornstarch (cornflour) 1 teaspoon sugar 1 tablespoon peanut oil or corn oil 1 small yellow onion, diced 2 green (spring) onions, chopped 1 teaspoon grated fresh ginger 1 lb (500 g) Cantonese barbecued pork, diced 1 teaspoon Asian sesame oil Bread Dough 1 package (2 1/2 teaspoons) active dry yeast 3 tablespoons sugar 1/4 cup (2 fl oz/60 ml) warm w Zater (110 1 cup (8 fl oz/250 ml) milk, heated 3 tablespoons vegetable oil 1 egg, beaten 3 3/4 cups (19 oz/595 g) all-purpose flour, plus extra as needed 1/2 teaspoon salt 2 teaspoons baking powder 16 squares parchment (baking) paper, each 4 inches (10 cm) square Glaze 1 egg, lightly beaten 1/2 teaspoon sugar 1 tablespoon water apple glazed cornish hens@ souvlaki skewered lamb@ bacon stuffed mushrooms baked fried chicken@ baked spaghetti barbecued chicken kabobs@ bavarian sandwich bourguinon moussaka@ cheese soup@ brazilian baked chicken@ broccoli lasagna@ cacciatore twist@ cajun style wings@ caribbean shrimp kabobs@ chewy date-oatmeal cookies sugarless@ chicken herbs parchment chicken marguerite@ chicken rosemary chiles rellenos calabacitas chiles stuffed w/zucchini@ chinese rolls chipotles sauce@ citrus chicken@ cajun-style@ cakes smith@ crockpot irish stew@ crostini fiorentina cucumber pepper salad dajaj mahshy stuffed roast chicken@ crabmeat wontons@ famous barr's french onion soup@ smoked chicken@ rom the sides of the work bowl, about 15 seconds. If it is sticky, sprinkle in a little flour and process for 30 seconds longer. Turn out the dough onto a lightly floured work surface and knead until smooth and spongy but resilient, 3-5 minutes. Form into a ball, place in a bowl and cover with plastic wrap. Let rise until doubled in size, about 2 hours at warm room temperature (or overnight in the refrigerator). Turn the dough out onto the work surface. Sprinkle with the baking powder an d knead until incorporated, about 3 minutes. Cut the dough in half and roll each half into a rope 8 inches (20 cm) long. Cut each rope into 8 pieces. Cover unused pieces with a damp kitchen towel. Roll each piece into a ball. Using a rolling pin, flatten each ball into a round 5 inches (13 cm) in diameter. To fill each bun, place 2 tablespoons filling in the center of a round. Pull the edges so that they come together and then pinch them together securely to enclose the filling. Shape in To make the filling, in a small bowl, stir together the 3 sauces, water, cornstarch and sugar until smooth; set aside. Preheat a wok over medium heat and add the oil. When it is hot, add both onions and the ginger and stir-fry until the onions are softened but not browned, about 1 minute. Increase the heat to high, add the pork and toss to mix. Stir the sauce quickly and add to the pork. Bring to a boil and stir until thickened, about 30 seconds. Stir in the sesame oil. Transfer to a bowl , cover and refrigerate until well chilled. To make the bread dough, in a bowl, stir together the yeast, 1 tablespoon of the sugar and the warm water. Let stand until the yeast bubbles, about 3 minutes. Stir in the warm milk, oil and egg; set aside. In a food processor fitted with the metal blade, combine the flour, salt and the remaining 2 tablespoons sugar. With the motor running, slowly pour in the yeast-milk mixture. Process until the dough forms a rough ball and begins to pull away f } (cilantro); drizzle with the sauce. This recipe can be prepared a day ahead - reheat and assemble just before serving. The uncooked patties are suitable for freezing. Stale breadcrumbs are made from 1-2 day-old bread - do not substitute dried packaged breadcrumbs. Stale breadcrumbs can be made in large quantities in the food processor and frozen in 1 cup bags for convenience. 2 tablespoons vegetable oil 2 onions, sliced 1/2 teaspoon ground cumin 1 large avocado 2 teaspoons lime juice Salt and pepper 1 (15 oz/470 g) can refried beans 6 1/2 oz (200 g) packet corn chips 1/2 head romaine (cos) lettuce, shredded 1 cup (8 fl oz/250 ml) prepared chunky-style salsa 1/3 cup (3 fl oz/90 ml) sour cream Fresh coriander (cilantro) sprigs 1/3 cup (3 fl oz/90 ml) chili sauce Burgers: 1 1/2 lb (750 g) ground (minced) chicken 1 tablespoon chopped fresh coriander 1 tablespoon g led in size, about 2 hours at warm room temperature (or overnight in the refrigerator). Turn the dou R1004I MeatballsJ Polland SoftwareK ItalianL Side DishM Mix ingredients with hands. Shape into 20 1" balls. Bake in an ungreased oblong pan in a 400 degree oven until light brown, 20 - 25 minutesV 1 lb hamburger 1/2 cup dried bread crumbs or herb stuffing (I use Parmesan flavored) 2 tablespoons finely chopped onion 1 teaspoon salt 1/2 teaspoon Worcestershire Sauce 1 egg R1005I Beef StroganoffJ Polland SoftwareK GermanL Main CourseM Mix all ingredients together except sour cream. .Bake at 350 until meat is tender ( 1 to 1-1/2 hours). Stir in sour cream before serving over rice or egg noodles.V 1 pound Round steak, cut up 2 cans Cream of mushroom soup 1 medium Onion(s), chopped 1 package Lipton onion soup mix - dry 1 can Mushrooms, sliced and drained 3 dashes Worcestershire sauce dash Pepper 8 ounces Sour creamf R1006I "The Works" Mexican BurgerJ Polland SoftwareK MexicanL Main CourseM Just before baking, brush the buns with the glaze. Bak round cumin 1 teaspoon salt 1/4 teaspoon chili powder 2 cloves garlic, crushed 6 green spring onions, chopped 2 1/2 cups (5 oz/155 g) stale bread crumbs 1 egg, lightly beaten 2 tablespoons vegetable oil R1007I$Alsatian-Style Chicken and DumplingsJ Polland SoftwareK ItalianL Main CourseM 72mgQ For chicken, skin chicken pieces, if desired. Rinse chicken; pat dry. In a 4 1/2-quart Dutch oven brown chicken in hot oil on all sides over medium heat. Remove from pan. Add onion to pan and cook for 2-3 minutes, or till crisp-tender. Add cabbage, undrained tomatoes, green pepper, brown sugar, caraway seed, 4 teaspoon salt, and pepper. Stir in wine, apple juice, or apple cider. Bring mixture to boiling; return chicken pieces to pan. Reduce heat; cover and simmer for 30 minutes. Stir in c $LOcyz :<K\\x{ :<K\\x{ tw[PI(( )0RRi|| f^ffVYD<6 $==N\\{{ f^ffVYD<6 $==N\\{{ uuNN='( !(3PPny Chicken 2-2 1/2 pounds meaty chickenpieces (breasts, thighs, and drumsticks) 1 tablespoon cooking oil 1/2 cup chopped onion 6 cups firmly packed shredded cabbage One 14 1/2-ounce can diced tomatoes 3/4 cup chopped green sweet pepper 1-2 tablespoons packed brown sugar 1 teaspoon caraway seed 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup dry white wine, or apple juice or apple cider 1 cup chicken broth Dumplings 1/3 cup all-purpose flour 1/3 cup cornmeal 1 teaspoon baking powder 1/4 teaspoon B~salt 6 tablespoons milk 2 tablespoons cooking oil 2 pieces bacon, crisp-cooked and crumbled 1 tablespoon snipped fresh parsley Poultry R1008I Ancho Chiles Stuffed with BeansJ Polland SoftwareK MexicanL Main CourseM 3 cups (24 fl oz/750 ml) water 1/4 cup (2 fl oz/60 ml) plus 1 teaspoon mild white or cider vinegar 1 bay leaf 1 sprig fresh thyme 1 sprig fresh marjoram 6 ancho chiles (4-5 inches/10-12 cm long), slit lenthwise with stems intact, seeded, and deveined 1 1/2 cups (12 oz/375g) Frijoles Refritos 1/4 cup (2 fl oz/60 ml) oil 1 onion, halved and sliced Salt and pepper to taste 1/2 teaspoon oregano, or to taste 1/2 cup (4 fl oz/125 g) queso fresco, queso anejo, or feta cheese, crumbled R1009I Artichoke Gnocchi with ThymeJ Polland SoftwareK ItalianL Main CourseM the oregano. Cook for 1 minute and pour over the chiles. Bake the chiles in the oven for 15 to 20 minutes. Remove and allow to cool. Sprinkle with cheese and serve at room temperature. Preheat the oven to 350 degrees F(180 degrees C/Gas 4). In a medium saucepan, bring the water to a boil with 1/4 cup of the vinegar, the bay leaf, thyme, and marjoram. Turn off the heat, add the chiles, and soak for 15 minutes. Drain the chiles, discarding the liquids. Stuff the chiles with Frijoles Refritos, and place them in an ovenproof dish that is large enough to hold all of them in a single layer. In a small saucepan, heat the oil over a medium heat. Add the onion, and salt and p epper to taste; then cook until translucent Add the remaining teaspoon of vinegar and the oregano. Cook for 1 minute and pour over the chiles. Bake the chiles in the oven for 15 to 20 minutes. Remove and allow to cool. Sprinkle with cheese and serve at room temperature. Heap the flour on a pastry board and make a well in the center. Add the artichoke hearts, eggs, bread, wine, Parmesan and a pinch of salt. Knead vigorously; set aside to rest for about 30 minutes, covered with a damp cloth. Knead the dough and shape into a thin cylinder. Cut the dough into 3/4 in (2cm) lengths. Cook the gnocchi in plenty of boiling salted water; drain. In a skillet heat the butter with the thyme sprig. Saute the gnocchi quickly. Sprinkle with a little Parmesan and serveB 93 1/2 cups (13 oz/410 g) all-purpose (plain) flour 4 artichoke hearts, minced 2 eggs, beaten 9 oz (280g) bread without crusts, cubed 1 cup (8 fl oz/250 ml) dry white wine 3/4 cup (3 oz/90 g) Freshly grated Parmesan cheese plus additional cheese, for serving 3 tablespoons (1 1/2 oz/45 g) butter 1 sprig thyme R1010I Easy Crabmeat WontonsJ Polland SoftwareK Eastern EuropeanL AppetizerM vveXY<<. '==S\b{{ vveXY<<. '==S\b{{ ~wlPP3(! ));RRt| vv]XQ<<& ,==V\e vv]XQ<<& ,==V\e{{ uu`NN'' ((>PPyy vsXXI<< /==\\j{{ vsXXI<< /==\\j{{ (+V+j wwWPE(( ))FRV|| (1a1x xvkXX@<3 4=@\\m{{ xvkXX@<3 4=@\\m{{ LUajp CM[ek gVVIA?,, g3NlNl NlNlg3 1. Heat wok or non-stick frying pan until hot. 2. Add 1 tbsp of cooking oil. Add beef and stir-fry for 2 minutes, or until beef is barely pink. Remove beef from wok. 3. Add remaining tbsp of cooking oil to wok. Add ginger and cook 10 seconds. 4. Add asparagus and onion; stir-fry for 30 seconds. 5. Add broth. Cover and cook for 2 minutes. 6. Return beef to wok. Add black bean sauce, sugar and cornstarch solution. 7. Cook, stirring, until sauce comes to a boil and thickens slightly. PreparedB/ 3/28/95 by chef martin yan. From: mike n maty @2 tbsp cooking oil (canola or peanut oil are good choices) 3/4 lb flank steak, thinly sliced 1 tsp minced ginger 3/4 lb asparagus, tough ends removed, thinly sliced diagonally 1/2 small onion, thinly sliced 1/4 cup chicken broth 1 tbsp black bean sauce 1/2 tsp sugar, optional 1 tsp cornstarch dissolved in 2 tsp water R1342I Beef moussakaJ Polland SoftwareK GreekL Main Course courseA o{o{w g3g3Nl LUajp CM[ek gVVIA?,, LUajp CM[ek gVVIA?,, `Ju5+u pasta white beans pepperoni pasta fagioli patates yiahni greek potatoes newman's chocolate prodhomme's shrimp creole prudhomme's peach salsa peanut brittle peanut butter treats peanut butter meringue peanut butter popcorn peanut dressing pickled garlic peanut garlic salsa peanut sauce peanutty rocky fudge pecan cheese pizza hazelnut cream relish pearl barley salad broccoli bacon ricotta sauce pasta prosciutto roman style pebre chilean salsa pecan crusted catfish pecan pecan pecan cheese penne escarole bacon penne pancetta beans peppercorn dressing peppercorn peppered tenderloin gorgonzola sauce peppered-london broil lime-marinated onions burgundy burgundy burnt burnt tomato salsa burritos butter butter pecan cream butter pecan turtle butter squares buttered butterfingers butterflied buttermilk buttermilk cornmeal biscuits buttermilk buttermilk crust dough buttermilk salad dressing buttermilk spice butternut butterscotch butterscotch cream butterscotch butterscotch sauce buzzard's buzzard's breath barbecue sauce byerly's byerly's cabbage _9yB5 2Kl)j p7lD; roasted cornish pierre franey roasted garlic roasted garlic dressing roasted garlic salsa roasted garlic roasted habanero salsa roasted potatoes roasted mixed peppers roasted potato salad roasted pepper sauce roasted pepper roasted snapper roasted vegetable pasta roasted mushrooms rocky candy cookies roman green beans fontina cheese rotkraut german cabbage rouladen rubbed chops rum-spiced cider russian string beans vinaigrette russian room's chicken rustic tortilla araka saffron saganaki fried cheese salatet malfoof cabbage salad salmon jerky salmon patties hollandaise sauce sweet cooked cooked braised cooked vegetables herbs smoked salmon snickers cheesecake chipotles sauce chocolate cherry chocolate covered spoons chocolate decadence chocolate fondue chocolate fruit cookies chocolate rolls chocolate pecan rugelach chocolate sauce chocolate bread chocolate torte hazel chocolate zucchini cilantro pesto tacos cilantro pesto peanuts cinnamon muffins cinnamon swirl french toast citrus barbecue sauce glazed salmon oriental noodle salad coney island sauce confetti popcorn balls cooked tomatillo salsa chili chowder roasted pepper shrimp salad cakes cilantro salsa cakes sweet pepper relish fritter salsa pudding souffle souffle stuffed poblano chiles corned cabbage cornmeal crepes country dinner country style couscous salad immer, sk Email Recipe Recipe (Large)B tuscan-style rosemary chicken twice cooked potatoes cheese scalloped potatoes tyropites cheese appetizers tzatziki ukrainian stroganov shrimp chowder salsa ecuador ukrainian stroganov venezuelan sandwiches yucatan south american barbecue sauce basic blackened seasoning blend boiled crawfish bread pudding whiskey sauce cajun barbecue sauce cajun glazed mushrooms cajun prime cajun shrimp pasta cajun style wings cajun-lamb spicy roast chicken breasts spicy cajun-style crawfish etouffe dirty especial julep scandinavian spanish ceviche spanish/portuguese filipino barbecued korean barbecued short barbecue chicken appetizers chicken appetizers salmon parcels vietnamese spring rolls thai/vietnamese saumon rillettes salmon sausage chowder sausage cornbread sausage pepper onion focaccia sauteed abalone sauteed zucchini herbs garlic savory marinade scallop kabobs scalloped tomatoes scallops tandoori scampi style skillet chicken scotch scotch shortbread greek style provencal seafood chili seafood lasagna seafood papillote packets seafood pizza seafood quiche seafood sausage tomato chowder see's fudge sesame chicken strips seven-layer shajahani spiced potatoes shark kebabs orange avocado salsa shaved fennel parmesan salad shrimp rolls shrimp champagne sauce pasta shrimp greek tomato sauce shrimp lemongrass shrimp quesadilla cilantro pesto shrimp scampi shrimp stuffing shrimp pumpkin sauce pipian camaribes Untoggle Status Area Open Script Open Web Site URL Goto Next Record Goto Prev Record Clear Email Fields Email Print Registation Goto DataEntry Need Help? Register Software About Chef Email Recipe Print Recipe Print Recipe List Goto Releated Cuisine Records Spell Check Data Entry )$Import Polland Software Recipe Files Goto Next Record Goto Prev Record marinated broiled swordfish marinated calamari marinated chicken tostados marinated chuck roast marinated cheese marinated kabobs marinated lemon chicken marinated zucchini maritime chowder miller's tamarind chipotle sauce martha stewart's wontons martinique maryland cakes mashed potatoes garlic basil mashed potatoes cheese mauritian-style dumplings filled manicotti pasta sauce crock meatballs meatless filling nbread mexican crema creme fraiche mexican deviled mexican salsa salad mexican style short microwave peanut brittle minestrone milanese minestrone cabbage miniature apple peach tarts vinaigrette bernaise sauce hollandaise sauce moist chewy brownies monkfish chili mornay sauce moroccan charmoula Clear Email Fields Email 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%AI3_DocumentPreview: Macintosh_ColorPic %%EndComments %%BeginProlog %%BeginResource: procset Adobe_packedarray 2.0 0 %%Title: (Packed Array Operators) %%Version: 2.0 %%CreationDate: (8/2/90) () %%Copyright: ((C) 1987-1990 Adobe Systems Incorporated All Rights Reserved) userdict /Adobe_packedarray 5 dict dup begin put /initialize /packedarray where Adobe_packedarray begin Adobe_packedarray dup xcheck bind } if userdict 3 1 roll put } forall } ifelse } def /terminate } def /packedarray array astore readonly } def /setpacking } def /currentpacking false } def currentdict readonly pop end %%EndResource Adobe_packedarray /initialize get exec %%BeginResource: procset Adobe_cmykcolor 1.1 0 %%Title: (CMYK Color Operators) %%Version: 1.1 %%CreationDate: (1/23/89) () %%Copyright: ((C) 1987-1990 Adobe Systems Incorporated All Rights Reserved) currentp acking true setpacking userdict /Adobe_cmykcolor 4 dict dup begin put /initialize /setcmykcolor where userdict /Adobe_cmykcolor_vars 2 dict dup begin put /_setrgbcolor /setrgbcolor load def /_currentrgbcolor /currentrgbcolor load def Adobe_cmykcolor begin Adobe_cmykcolor dup xcheck bind } if pop pop } forall Adobe_cmykcolor begin } ifelse } def /terminate currentdict Adobe_cmykcolor eq } if } def /setcmykcolor 1 sub 4 1 roll 3 index add neg dup 0 lt pop 0 } if 3 1 roll } repeat Adobe_cmykcolor_vars /_setrgbcolor get exec } def /currentcmykcolor Adobe_cmykcolor_vars /_currentrgbcolor get exec 1 sub neg 3 1 roll } repeat } def currentdict readonly pop end setpacking %%EndResource %%BeginResource: procset Adobe_cshow 1.1 0 %%Title: (cshow Operator) %%Version: 1.1 %%CreationDate: (1/23/89) () %%Copyright: ((C) 1987-1990 Adobe Systems Incorporated All Rights Reserved) currentp acking true setpacking userdict /Adobe_cshow 3 dict dup begin put /initialize /cshow where userdict /Adobe_cshow_vars 1 dict dup begin put /_cshow {} def Adobe_cshow begin Adobe_cshow dup xcheck bind } if userdict 3 1 roll put } forall } ifelse } def /terminate } def /cshow Adobe_cshow_vars exch /_cshow exch put 0 0 Adobe_cshow_vars /_cshow get exec } forall } def currentdict readonly pop end setpacking %%EndResource eginResource: procset Adobe_customcolor 1.0 0 %%Title: (Custom Color Operators) %%Version: 1.0 %%CreationDate: (5/9/88) () %%Copyright: ((C) 1987-1990 Adobe Systems Incorporated All Rights Reserved) currentpacking true setpacking userdict /Adobe_customcolor 5 dict dup begin put /initialize /setcustomcolor where Adobe_customcolor begin Adobe_customcolor dup xcheck bind } if pop pop } forall Adobe_customcolor begin } ifelse } def /terminate rrentdict Adobe_customcolor eq } if } def /findcmykcustomcolor 5 packedarray } def /setcustomcolor aload pop pop 4 index mul 4 1 roll } repeat 5 -1 roll pop setcmykcolor } def /setoverprint } def currentdict readonly pop end setpacking %%EndResource %%BeginResource: procset Adobe_pattern_AI3 1.1 0 %%Title: (Adobe Illustrator (R) Version 3.0 Pattern Operators) %%Version: 1.1 %%CreationDate: (7/21/89) () %%Copyright: ((C) 1987-1990 Adobe Systems Incorporated A ll Rights Reserved) currentpacking true setpacking userdict /Adobe_pattern_AI3 16 dict dup begin put /initialize /definepattern where Adobe_pattern_AI3 begin Adobe_pattern_AI3 dup xcheck bind } if pop pop } forall mark cachestatus 7 1 roll pop pop pop pop exch pop exch 10000 add dup 2 index gt break } if dup setcachelimit } loop } stopped cleartomark } ifelse } def /terminate currentdict Adobe_pattern_AI3 eq } if } def errordict /nocurrentpoint } put errordict /invalidaccess } put /patternencoding 256 array def 0 1 255 patternencoding exch ( ) 2 copy exch 0 exch put cvn put } for /definepattern 17 dict begin /uniform exch def /cache exch def /key exch def /procarray exch def /mtx exch matrix invertmatrix def /height exch def /width exch def /ctm matrix currentmatrix def /ptm matrix def /str 32 string def /slice 9 dict def slice /s 1 put slice /q 256 procarray length div sqrt floor cvi put slice /b 0 put /FontBBox [0 0 0 0] def /FontMatrix mtx matrix copy def /Encoding patternencoding def /FontType 3 def /BuildChar exch begin /setstrokeadjust where {pop true setstrokeadjust} if slice begin dup q dup mul mod s idiv /i exch def dup q dup mul mod s mod /j exch def q dup mul idiv procarray exch get /xl j width s div mul def /xg j 1 add width s div mul def /yl i height s div mul def /yg i 1 add height s div mul def uniform 1 1 width 0 dtransform dup mul exch dup mul add sqrt dup 1 add exch div 0 height dtransform dup mul exch dup mul add sqrt dup 1 add exch div } ifelse width 0 cache xl 4 index mul yl 4 index mul xg 6 index mul yg 6 index mul setcachedevice setcharwidth } ifelse gsave scale newpath xl yl moveto xg yl lineto xg yg lineto xl yg lineto closepath clip newpath exec grestore } def key currentdict definefont } def /patterncachesize gsave newpat 0 0 moveto width 0 lineto width height lineto 0 height lineto closepath patternmatrix setmatrix pathbbox exch ceiling 4 -1 roll floor sub 3 1 roll ceiling exch floor sub mul 1 add grestore } def /patterncachelimit cachestatus 7 1 roll 6 npop 8 mul } def /patternpath exch dup begin setfont ctm setmatrix concat slice exch /b exch slice /q get dup mul mul put FontMatrix concat uniform width 0 dtransform round width div exch round width div exch 0 height dtransform round height div exch height div exch 0 0 transform round exch round exch ptm astore setmatrix ptm currentmatrix pop } ifelse {currentpoint} stopped not 2 npop pathbbox true 4 index 3 index eq 4 index 3 index eq pop false {2 npop} {3 npop true} {7 npop true} {pop true} pathforall } stopped 5 npop true } if } if height div ceiling height mul 4 1 roll width div ceiling width mul 4 1 roll height div floor height mul 4 1 roll width di v floor width mul 4 1 roll 2 index sub height div ceiling cvi exch 3 index sub width div ceiling cvi exch 4 2 roll moveto FontMatrix mtx invertmatrix dup dup 4 get exch 5 get rmoveto ptm ptm concatmatrix pop slice /s patterncachesize patterncachelimit div ceiling sqrt ceiling cvi dup slice /q get gt pop slice /q get } if put 0 1 slice /s get dup mul 1 sub slice /b get add gsave 0 1 str length 1 sub { str exch 2 index put } for dup { gsave ptm setmatrix 1 index str length idiv {str show} repeat 1 index str length mod str exch 0 exch getinterval show grestore 0 height rmoveto } repeat grestore } for 2 npop 4 npop } ifelse } if } def /patternclip } def /patternstrokepath strokepath } def /patternmatrix matrix def /patternfill dup type /dicttype eq Adobe_pattern_AI3 /patternmatrix get } if gsave patternclip Adobe_pattern_AI3 /patternpath get exec grestore newpath } def /patternstroke dup type /dicttype eq Adobe_pattern_AI3 /patternmatrix get } if gsave patternstrokepath newpath moveto lineto curveto closepath 3 copy Adobe_pattern_AI3 /patternfill get exec } pathforall 3 npop } stopped 5 npop patternclip Adobe_pattern_AI3 /patternfill get exec } if patternclip Adobe_pattern_AI3 /patternfill get exec } ifelse grestore newpath } def /patternashow 3 index type /dicttype eq Adobe_pattern_AI3 /patternmatrix get 4 1 roll } if 2 npop (0) exch 2 copy 0 exch put pop gsave false charpath currentpoint 6 index 6 index 6 index Adobe_pattern_AI3 /patternfill get exec grestore newpath moveto 2 copy rmoveto } exch cshow 5 npop } def /patternawidthshow 6 index type /dicttype eq Adobe_pattern_AI3 /patternmatrix get 7 1 roll } if 2 npop (0) exch 2 copy 0 exch put gsave _sp eq {5 index 5 index rmoveto} if false charpath currentpoint 9 index 9 index 9 index Adobe_pattern_AI3 /patternfill get exec grestore newpath moveto 2 copy rmoveto } exch cshow 8 npop } def /patternashowstroke 4 index type /dicttype eq patternmatrix /patternmatrix get 5 1 roll } if 4 1 roll 2 npop (0) exch 2 copy 0 exch put pop gsave false charpath currentpoint 4 index setmatrix 7 index 7 index 7 index Adobe_pattern_AI3 /patternstroke get exec grestore newpath moveto 2 copy rmoveto } exch cshow 6 npop } def /patternawidthshowstroke 7 index type /dicttype eq patternmatrix /patternmatrix get 8 1 roll } if 7 1 roll 2 npop (0) exch 2 copy 0 exch put gsave _sp eq {5 index 5 index rmoveto} if false charpath currentpoint 7 index setmatrix 10 index 10 index 10 index Adobe_pattern_AI3 /patternstroke get exec grestore newpath moveto 2 copy rmoveto } exch cshow 9 npop } def currentdict readonly pop end setpacking %%EndResource %%BeginResource: pro cset Adobe_Illustrator_AI3 1.1 0 %%Title: (Adobe Illustrator (R) Version 3.0 Full Prolog) %%Version: 1.1 %%CreationDate: (3/7/1994) () %%Copyright: ((C) 1987-1994 Adobe Systems Incorporated All Rights Reserved) currentpacking true setpacking userdict /Adobe_Illustrator_AI3 71 dict dup begin put /initialize userdict /Adobe_Illustrator_AI3_vars 67 dict dup begin put /_lp /none def /_pf {} def /_ps {} def /_psf {} def /_pss {} def /_pjsf {} def /_pjss {} def /_pola 0 def /_doClip 0 def currentflat def /_tm matrix def /_renderStart [/e0 /r0 /a0 /o0 /e1 /r1 /a1 /i0] def /_renderEnd [null null null null /i1 /i1 /i1 /i1] def /_render -1 def /_rise 0 def /_ax 0 def /_ay 0 def /_cx 0 def /_cy 0 def /_leading [0 0] def /_ctm matrix def /_mtx matrix def /_sp 16#020 def /_hyphen (-) def /_fScl 0 def /_cnt 0 def /_hs 1 def /_nativeEncoding 0 def /_useNativeEncoding 0 def /_tempEncode 0 def /_pntr 0 def /_tDict 2 dict def /_wv 0 def /Tx {} def /Tj {} def /CRender {} def /_AI3_sav epage {} def /_gf null def /_cf 4 array def /_if null def /_of false def /_fc {} def /_gs null def /_cs 4 array def /_is null def /_os false def /_sc {} def /_pd 1 dict def /_ed 15 dict def /_pm matrix def /_fm null def /_fd null def /_fdd null def /_sm null def /_sd null def /_sdd null def /_i null def Adobe_Illustrator_AI3 begin Adobe_Illustrator_AI3 dup /nc get begin dup xcheck bind } if pop pop } forall Adobe_Illustrator_AI3 begin Adobe_Illustrator_AI3_vars be newpath } def /terminate } def null def /ddef Adobe_Illustrator_AI3_vars 3 1 roll put } def /xput dup load dup length exch maxlength eq dup dup load dup length 2 mul dict copy def } if load begin def end } def /npop } repeat } def dup length exch stringwidth exch 5 -1 roll 3 index mul add 4 1 roll 3 1 roll mul add } def dup 4 1 roll dup length exch stringwidth exch 5 -1 roll 3 index mul add 4 1 roll 3 1 roll mul add 6 2 roll /_cnt 0 ddef {1 index eq {/_cnt _cnt 1 add ddef} if} forall pop exch _cnt mul exch _cnt mul 2 index add 4 1 roll 2 index add 4 1 roll pop pop } def 4 1 roll 2 npop (0) exch 2 copy 0 exch put pop gsave false charpath currentpoint 4 index setmatrix stroke grestore moveto 2 copy rmoveto } exch cshow 3 npop } def 4 1 roll 2 npop (0) exch 2 copy 0 exch put gsave _sp eq exch 6 index 6 index 6 index 5 -1 roll widthshow currentpoint false charpath curre ntpoint 4 index setmatrix stroke }ifelse grestore moveto 2 copy rmoveto } exch cshow 6 npop } def 2 npop (0) exch 2 copy 0 exch put pop false charpath 2 copy rmoveto } exch cshow 2 npop } def 2 npop (0) exch 2 copy 0 exch put _sp eq exch 5 index 5 index 5 index 5 -1 roll widthshow false charpath }ifelse 2 copy rmoveto } exch cshow 5 npop } def transform 0.25 sub round 0.25 add exch 0.25 sub round 0.25 add exch itransform /setstrokeadjust where pop true setstrokeadjust curveto } def /c load def currentpoint 6 2 roll curveto } def /v load def 2 copy curveto } def /y load def lineto } def /l load def moveto } def pl curveto } def /c load def currentpoint 6 2 roll pl curveto } def /v load def pl 2 copy curveto } def /y load def pl lineto } def /l load def pl moveto } de } ifelse setdash } def /cf {} def dup 0 eq pop cf } if setflat } def setlinejoin } def setlinecap } def setmiterlimit } def setlinewidth } def {} def closepath } def _pola 0 eq _doClip 1 eq {clip /_doClip 0 ddef} if newpath /CRender {N} ddef }ifelse } def {N} def _pola 0 eq _doClip 1 eq gsave _pf grestore clip newpath /_lp /none ddef _fc /_doClip 0 ddef _pf }ifelse /CRender {F} dde }ifelse } def closepath } def _pola 0 eq _doClip 1 eq gsave _ps grestore clip newpath /_lp /none ddef _sc /_doClip 0 ddef _ps }ifelse /CRender {S} ddef }ifelse } def closepath } def _pola 0 eq _doClip 1 eq gsave F grestore gsave S grestore clip newpath /_lp /none ddef _sc /_doClip 0 ddef }ifelse /CRender {B} ddef }ifelse } def closepath } def /_doClip 1 ddef } def count 0 n dup type (stringtype) eq {pop} if } if _pola 0 eq {newpath} if } def {} def {} def _pola 0 eq {gsave} if } def _pola 0 eq {grestore} if } def _pola 1 add /_pola exch ddef } def _pola 1 sub /_pola exch ddef _pola 0 eq {CRender} if } def {pop} def {} def {} def /_i save ddef 6 1 roll 4 npop concat pop userdict begin /showpage {} def 0 setgray 0 setlinecap 1 setlinewidth 0 setlinejoin 10 setmiterlimit [] 0 setdash /setstrokeadjust where {p op false setstrokeadjust} if newpath 0 setgray false setoverprint } def _i restore } def {} def {} def /_of exch ddef /_lp /none ddef } def /_os exch ddef /_lp /none ddef } def /_gf exch ddef _lp /fill ne _of setoverprint _gf setgray /_lp /fill ddef } if } ddef } ddef /_psf ashow } ddef /_pjsf awidthshow } ddef /_lp /none ddef } def /_gs exch ddef _lp /stroke ne _os setoverprint _gs setgray /_lp /stroke ddef } if } ddef stroke } ddef /_pss } ddef /_pjss } ddef /_lp /none ddef } def _cf astore pop _lp /fill ne _of setoverprint _cf aload pop setcmykcolor /_lp /fill ddef } if } ddef } ddef /_psf ashow } ddef /_pjsf awidthshow } ddef /_lp /none ddef } def _cs astore pop _lp /stroke ne _os setoverprint _cs aload pop setcmykcolor /_lp /stroke ddef } if } ddef stroke } ddef } ddef /_pjss } ddef /_lp /none ddef } def /_gf exch ddef findcmykcustomcolor /_if exch ddef _lp /fill ne _of setoverprint _if _gf 1 exch sub setcustomcolor /_lp /fill ddef } if } ddef } ddef /_psf ashow } ddef /_pjsf awidthshow } ddef /_lp /none ddef } def /_gs exch ddef findcmykcustomcolor /_is exch ddef _lp /stroke ne _os setoverprint _is _gs 1 exch sub setcustomcolor /_lp /stroke ddef } if } ddef stroke } ddef /_pss } ddef /_pjss } ddef /_lp /none ddef } def dup null eq _dp 0 ne 0 1 _dp 1 sub _dl mod _da exch get 3 get } for _dp 1 sub _dl mod 1 add packedarray _da 0 get aload pop 8 -1 roll 5 -1 roll pop 4 1 roll definepattern pop } if _dp 0 ne _dp _dl mod 0 eq and null dp } if 7 packedarray _da exch _dp _dl mod exch put _dp _dl mod _da 0 get 4 get 2 packedarray /_dp _dp 1 add def } ifelse } def _ed begin dup 0 g et type /arraytype ne dup 1 add index type /arraytype eq 1 add exit } ifelse } loop array astore } if /_dd exch def /_ury exch def /_urx exch def /_lly exch def /_llx exch def /_n exch def /_y 0 def /_dl 4 def /_dp 0 def /_da _dl array def 0 1 _dd length 1 sub /_d exch _dd exch get def 0 2 _d length 2 sub /_x exch def /_c _d _x get _ ne def /_r _d _x 1 add get cvlit def _r _ ne _urx _llx sub _ury _lly sub [1 0 0 1 0 0] [ /save cvx _llx neg _lly neg /translate cvx _c { nc /begin cvx } if _r dup type /stringtype eq { cvx } { {exec} /forall cvx } ifelse _c { /end cvx } if /restore cvx ] cvx /_fn 12 _n length add string def _y _fn cvs pop /_y _y 1 add def _fn 12 _n putinterval _fn _c false dp _d exch _x 1 add exch put } if } for } for null dp _n _dd /_pd end xput } def _fm dup concatmatrix pop } def /_fm exch ddef 9 -2 roll _pm translate fc 7 -2 roll _pm scale fc 5 -1 roll _pm rotate fc 4 -2 roll exch 0 ne dup _pm rotate fc 1 -1 _pm scale fc neg _pm rotate fc } ifelse dup _pm rotate fc exch dup sin exch cos div 1 0 0 1 0 6 2 roll _pm astore fc neg _pm rotate fc _pd exch get /_fdd exch ddef /_doClip 0 ddef 0 1 _fdd length 1 sub /_fd exch _fdd exch get ddef 0 2 _fd length 2 sub gsave 2 copy get dup _ ne cvx exec _fc pop } ifelse 2 copy 1 add get dup _ ne aload pop findfont _fm patternfill pop fill } ifelse grestore pop } for } for restore newpath } ddef /_psf /_doClip 0 ddef 0 1 _fdd length 1 sub /_fd exch _fdd exch get ddef 0 2 _fd length 2 sub gsave 2 copy get dup _ ne cvx exec _fc pop } ifelse 2 copy 1 add get dup _ ne aload pop findfont _fm 9 copy 6 npop patternashow 6 copy 3 npop ashow } ifelse grestore pop } for } for restore %3 npop newpath sw rmoveto } ddef /_pjsf /_doClip 0 ddef 0 1 _fdd length 1 sub /_fd exch _fdd exch get ddef 0 2 _fd length 2 sub gsave 2 copy get dup _ ne cvx exec _fc pop } ifelse 2 copy 1 add get dup _ ne aload pop findfont _fm 12 copy 6 npop patternawidthshow pop 9 copy 3 npop awidthshow } ifelse grestore pop } for } for restore swj rmoveto } ddef /_lp /none ddef } def _sm dup concatmatrix pop } def /_sm exch ddef 9 -2 roll _pm translate sc 7 -2 roll _pm scale sc 5 -1 roll _pm rotate sc 4 -2 roll exch 0 ne dup _pm rotate sc 1 -1 _pm scale sc neg _pm rotate sc } ifelse dup _pm rotate sc exch dup sin exch cos div 1 0 0 1 0 6 2 roll _pm astore sc neg _pm rotate sc _pd exch get /_sdd exch ddef /_doClip 0 ddef 0 1 _sdd length 1 sub /_sd exch _sdd exch get ddef 0 2 _sd length 2 sub gsave 2 copy get dup _ ne cvx exec _sc pop } ifelse 2 copy 1 add get dup _ ne aload pop findfont _sm patternstroke pop stroke } ifelse grestore pop } for } for restore newpath } ddef /_pss /_doClip 0 ddef 0 1 _sdd length 1 sub /_sd exch _sdd exch get ddef 0 2 _sd length 2 sub gsave 2 copy get dup _ ne cvx exec _sc pop } ifelse 2 copy 1 add g et dup _ ne aload pop findfont _sm 10 copy 6 npop patternashowstroke pop 7 copy 3 npop ss } ifelse grestore pop } for } for restore pop sw rmoveto } ddef /_pjss /_doClip 0 ddef 0 1 _sdd length 1 sub /_sd exch _sdd exch get ddef 0 2 _sd length 2 sub gsave 2 copy get dup _ ne cvx exec _sc pop } ifelse 2 copy 1 add get dup _ ne aload pop findfont _sm 13 copy 6 npop patternawidthshowstroke pop 10 copy 3 npop jss } ifelse grestore pop } for } for restore pop swj rmoveto } ddef /_lp /none ddef } def } def /nc 3 dict def nc begin /setgray } bind def /setcmykcolor 4 npop } bind def /setcustomcolor 2 npop } bind def currentdict readonly pop end currentdict readonly pop end setpacking /annotatepage } def %%EndResource %%EndProlog %%BeginSetup Adobe_cmykcolor /initialize get exec Adobe_cshow /initialize get exec Adobe_customcolor /initia lize get exec Adobe_pattern_AI3 /initialize get exec Adobe_Illustrator_AI3 /initialize get exec %AI3_BeginPattern: (Yellow Stripe) (Yellow Stripe) 8.4499 4.6 80.4499 76.6 [ %AI3_Tile (0 O 0 R 0 0.4 1 0 k 0 0.4 1 0 K) @ 0 J 0 j 3.6 w 4 M []0 d %AI3_Note: 8.1999 8.1999 m 80.6999 8.1999 L 8.1999 22.6 m 80.6999 22.6 L 8.1999 37.0001 m 80.6999 37.0001 L 8.1999 51.3999 m 80.6999 51.3999 L 8.1999 65.8 m 80.6999 65.8 L 8.1999 15.3999 m 80.6999 15.3999 L 8.1999 29.8 m 80.6999 29.8 L 8.1999 44.1999 m 80.6999 44.1999 L 8.1999 58.6 m 80.6999 58.6 L 8.1999 73.0001 m 80.6999 73.0001 L %AI3_EndPattern %%EndSetup 0 0 0 0 k 0 J 0 j 1 w 3.8636 M []0 d %AI3_Note: 134.8931 396.3762 m 142.4344 403.2861 154.0823 403.6969 164.0501 405.9006 c 174.6153 408.2912 185.4418 409.1129 196.1937 410.084 c 207.0949 411.0925 217.9961 411.6902 228.8973 411.8769 c 243.3824 412.101 257.8676 411.4661 272.3527 411.2794 c 300.9498 407.6935 309.8723 406.4983 v 18.7948 405.3405 334.848 394.023 y 331.8988 388.6445 331.488 380.5018 325.9255 377.9245 c 312.747 371.8737 297.5151 371.6122 283.0674 370.1929 c 264.8862 368.4001 246.5558 368.0265 228.3 368.4001 c 208.8495 368.8109 189.3618 370.1929 170.0235 372.5833 c 158.3382 374.0028 145.197 373.1063 135.4905 379.7175 c 130.8985 382.8176 130.7865 392.641 134.8931 396.3762 c 0 0 0.03 0.04 k 139.7838 396.0773 m 146.9517 402.651 158.0022 403.0246 167.4848 405.1164 C 177.5273 407.3575 187.8312 408.1419 198.0229 409.0755 C 208.3642 410.0466 218.7054 410.6069 229.1213 410.7938 C 242.8598 410.9804 256.6356 410.4202 270.3742 410.2335 C 297.5151 406.8345 306.027 405.6767 V 314.5015 404.556 329.7706 393.7989 Y 326.9334 388.7191 326.56 380.9501 321.2961 378.5222 C 308.7522 372.7702 294.3045 372.5087 280.5661 371.164 C 263.2809 369.4832 245.8837 369.1096 228.5241 369.4832 C 210.0442 369.8568 191.5271 371.2014 173.1594 373.4425 C 162.0714 374.7872 149.6023 373.9654 140.3437 380.2404 C 135.9757 3 83.191 135.9011 392.4915 139.7838 396.0773 C 0.01 0 0.06 0.09 k 144.6744 395.7411 m 151.4689 401.9789 161.9595 402.315 170.9567 404.332 C 180.4392 406.4609 190.1831 407.208 199.8523 408.0671 C 209.6708 409.0009 219.4521 409.5238 229.308 409.7105 C 242.3372 409.8973 255.3662 409.337 268.3955 409.1502 C 294.1178 405.938 302.1443 404.8549 V 310.2082 403.809 324.6562 393.6121 Y 321.9682 388.7937 321.6322 381.4356 316.6295 379.1573 C 304.7577 373.6666 291.0565 373.4425 278.0648 372.1725 C .6756 370.5663 245.2118 370.2302 228.748 370.5663 C 211.2761 370.9399 193.7297 372.2099 176.2952 374.3015 C 165.8048 375.6088 153.9702 374.8244 145.2344 380.7633 C 141.0904 383.5646 141.0158 392.3795 144.6744 395.7411 C 0.02 0 0.09 0.13 k 149.6023 395.4423 m 155.9861 401.3066 165.8795 401.6427 174.3914 403.5476 C 183.3513 405.5272 192.5723 406.2369 201.7189 407.096 C 210.9402 407.9176 220.1988 408.4406 229.4947 408.5899 C 241.8145 408.7768 254.1343 408.2539 266.4169 408.1045 C 290.7205 4 05.0416 298.2991 404.0331 V 305.8778 403.0246 319.5415 393.4254 Y 317.0402 388.8686 316.7043 381.9212 311.963 379.7548 C 300.7631 374.6003 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400.2981 181.2606 401.9415 C 189.1751 403.7343 197.3136 404.332 205.3775 405.079 C 213.5161 405.826 221.6921 406.2742 229.8679 406.4237 C 240.7318 406.5729 251.5958 406.1249 262.4595 405.9754 C 283.8885 403.2861 290.6085 402.3897 V 297.2912 401.4933 309.3497 393.0146 Y 307.1097 389.0178 306.8484 382.8923 302.6671 380.9501 C 292.7738 376.3932 28 1.35 376.2064 270.5235 375.1605 C 256.8597 373.8159 243.1211 373.5171 229.4199 373.8159 C 214.8601 374.1148 200.2257 375.1605 185.7405 376.9534 C 176.9673 377.9993 167.1114 377.3642 159.8314 382.2948 C 156.3595 384.6479 156.3222 392.0061 159.3836 394.8074 C 0.03 0 0.18 0.27 k 164.2741 394.5085 m 169.5755 399.3268 177.714 399.5884 184.6951 401.1571 C 192.0871 402.8005 199.6656 403.3982 207.207 404.0705 C 214.8229 404.7802 222.4386 405.2283 230.092 405.3405 C 240.2092 405.4898 250.3637 405 .0416 260.4809 404.9295 C 280.4912 402.4271 286.7632 401.5679 V 292.9979 400.7463 304.235 392.8277 Y 302.1817 389.0553 301.883 383.3779 298.0005 381.585 C 288.7793 377.327 278.102 377.1403 267.9848 376.1316 C 255.2916 374.8992 242.4492 374.6377 229.644 374.8992 C 216.0174 375.1979 202.4283 376.169 188.8765 377.8126 C 180.7005 378.8209 171.5167 378.186 164.6847 382.8176 C 161.4741 384.9839 161.3995 391.8566 164.2741 394.5085 C 0.04 0 0.21 0.32 k 169.1647 394.1723 m 174.0926 398.6545 181 .6339 398.916 188.1298 400.3727 c 194.999 401.9041 202.0549 402.4271 209.0362 403.062 c 216.0548 403.7343 223.1854 404.1451 230.2787 404.22 c 239.6866 404.3693 249.0943 403.9957 258.5022 403.8464 c 277.094 401.5307 282.8807 400.7463 v 288.7046 399.9619 299.1578 392.641 y 297.2164 389.1299 296.9551 383.8261 293.3339 382.1825 c 284.7845 378.2234 274.8914 378.0739 265.4835 377.1403 c 253.6863 375.9823 241.7399 375.7208 229.9053 375.9823 c 217.2121 376.2438 204.5936 377.1403 192.0125 378.6716 184.4338 379.6055 175.8846 379.0452 169.5755 383.3405 c 166.5888 385.3575 166.5141 391.7445 169.1647 394.1723 c 0 0 0 1 k 197.6498 617.7198 m 208.3642 615.0679 217.9961 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266.4169 458.9394 L 276.5341 454.7562 L 280.6779 449.3776 L 289.0406 452.9633 L 299.7551 457.1466 L 291.9899 447.0245 L 281.2754 439.2553 L 269.9634 441.0482 L 252.118 4 440.4507 L 236.0652 432.719 L 229.4947 430.1417 224.0439 425.5847 216.988 425.5847 c 210.007 425.5847 202.4657 425.5475 196.791 429.7309 c 192.8711 432.6441 188.5778 441.0482 189.6605 445.8293 c 0 0.04 0.13 0.23 k 191.1165 445.8665 m 192.759 453.2249 194.4017 460.5456 196.0443 467.9038 C 196.7164 475.5609 197.4257 483.1806 198.0977 490.8375 C 195.5216 497.1499 192.9457 503.425 190.3324 509.7372 C 188.1298 513.8086 185.8898 517.8425 183.6499 521.8765 C 183.6872 524.9019 183.6872 527. 9274 183.7245 530.9528 C 188.1672 534.3145 192.6098 537.6387 197.0897 541.0003 C 204.1456 543.204 211.2015 545.4451 218.2202 547.6862 C 221.3561 547.6862 224.5293 547.6862 227.6653 547.6862 C 229.7186 545.8186 231.7719 543.9511 233.788 542.1208 C 235.5052 535.8832 237.1853 529.6456 238.9024 523.4452 C 237.7451 517.9546 236.5878 512.5013 235.4305 507.0481 C 231.9586 504.3214 228.5241 501.6321 225.0894 498.8681 C 222.6627 498.1584 220.236 497.4487 217.8094 496.7391 C 216.0921 495.9173 214.4 121 495.0955 212.6948 494.2365 C 214.4868 493.1906 216.2787 492.1449 218.0707 491.1364 C 222.3268 491.1736 226.6201 491.2485 230.8759 491.2857 C 235.0199 491.8834 239.2012 492.4811 243.3452 493.0786 C 247.7505 492.7424 252.1557 492.369 256.561 492.0328 C 258.3904 490.7254 260.2196 489.4556 262.049 488.1482 C 258.1289 486.4301 254.2089 484.7119 250.289 483.0311 C 244.4278 481.6864 238.5665 480.3418 232.7053 479.0345 C 230.4279 477.2043 228.1133 475.3742 225.8361 473.5439 C 225.5 470.5931 2 25.164 467.6424 224.7907 464.729 C 224.9401 460.8444 225.0894 456.9599 225.2387 453.0754 C 227.4414 451.8054 229.6814 450.5728 231.9212 449.303 C 237.0732 450.909 242.2251 452.5151 247.4144 454.0839 C 250.8491 455.2044 254.321 456.2876 257.7557 457.4081 C 260.7422 457.6696 263.7289 457.9684 266.7154 458.2671 C 269.8888 456.9599 273.0248 455.6526 276.198 454.3454 C 277.5421 452.6646 278.886 450.9464 280.2299 449.2656 C 282.8433 450.1992 285.4566 451.1331 288.1072 452.0295 C 291.5793 453.48 62 295.0512 454.9057 298.5604 456.325 C 296.1337 453.2249 293.7445 450.1246 291.3552 447.0245 C 287.9953 444.5593 284.6353 442.0941 281.2754 439.6289 C 277.4673 440.3012 273.6221 440.9736 269.8142 441.6833 C 263.9902 441.4964 258.2037 441.3097 252.3797 441.1603 C 246.9664 438.6578 241.5158 436.1552 236.1026 433.6526 C 229.4573 430.4779 224.5293 426.668 217.9961 426.7054 C 211.4256 426.7801 203.623 426.5934 198.3217 430.5151 C 194.6256 433.2418 190.1085 441.3844 191.1165 445.8665 C 0 0.0 4 0.14 0.21 k 192.5723 445.9039 m 194.2897 453.4488 195.9696 460.9938 197.6498 468.5014 C 198.247 476.0837 198.8071 483.666 199.4043 491.211 C 196.8284 497.6728 194.2151 504.1345 191.6391 510.5964 C 189.5484 514.705 187.4951 518.8136 185.4046 522.9224 C 185.4418 525.7984 185.4792 528.6744 185.5165 531.5878 C 189.6605 534.688 193.8045 537.7881 197.9483 540.9257 C 204.519 542.9799 211.0895 545.0717 217.6227 547.1259 C 220.572 547.1259 223.4841 547.1259 226.4334 547.1259 C 228.3374 545.4078 230.2412 543.6896 232.1453 541.9342 C 233.9747 535.6591 235.7666 529.3467 237.5586 523.0717 C 236.4385 517.693 235.3185 512.3518 234.1986 506.9733 C 230.2787 504.0973 226.3587 501.2213 222.4386 498.3079 C 220.572 497.4861 218.7054 496.6643 216.8762 495.8427 C 215.8307 494.9835 214.7855 494.1244 213.7402 493.228 C 215.7561 492.3316 217.6974 491.4351 219.7134 490.5387 C 223.708 490.6508 227.6653 490.8002 231.6599 490.9123 C 235.58 491.5098 239.5371 492.1075 243.4944 492.7052 C 247.7505 492. 4062 252.0064 492.0701 256.2622 491.7713 C 257.9424 490.5761 259.6223 489.3808 261.2648 488.223 C 257.3823 486.5796 253.4996 484.936 249.6171 483.2926 C 243.8678 482.0226 238.1185 480.7528 232.3692 479.4828 C 229.9427 477.6152 227.5533 475.7476 225.1266 473.8801 C 224.6414 471.1533 224.156 468.4641 223.6707 465.7375 C 223.7828 461.3674 223.8574 456.9599 223.9321 452.5898 C 226.3959 451.2451 228.86 449.9379 231.3239 448.5932 C 237.1105 450.4235 242.8598 452.2162 248.6463 454.0465 C 251.969 455.055 255.2916 456.0634 258.6517 457.0719 C 261.4515 457.2214 264.2515 457.4081 267.0142 457.595 C 269.9634 456.3624 272.9127 455.167 275.862 453.9718 C 277.1314 452.3284 278.4379 450.7223 279.7447 449.1161 C 282.2086 449.7884 284.6727 450.4607 287.174 451.1331 C 290.5712 452.5898 293.9685 454.0465 297.3658 455.5032 C 295.1259 452.7018 292.9231 449.8632 290.6833 447.0245 C 287.5473 444.6714 284.4113 442.3182 281.2754 439.9651 C 277.3927 440.712 273.5102 441.4964 269.6275 442.2808 C .9528 442.1315 258.2783 441.982 252.641 441.8326 C 247.153 439.4048 241.6278 437.0142 236.1398 434.5865 C 229.4199 430.7766 225.0147 427.7512 218.9667 427.826 C 212.8815 427.938 204.7429 427.6765 199.8149 431.2995 C 196.3804 433.8395 191.6391 441.7579 192.5723 445.9039 C 0 0.04 0.14 0.18 k 194.0284 445.9786 m 195.7831 453.6731 197.5377 461.4046 199.2923 469.1364 C 199.7777 476.6068 200.2257 484.1142 200.7109 491.5846 C 198.0977 498.1958 195.5216 504.8068 192.9457 511.4182 C 191.0045 515 .6014 189.1004 519.7848 187.1592 523.9681 C 187.1964 526.6948 187.2338 529.4587 187.2712 532.1854 C 191.1165 535.0614 194.9618 537.9376 198.8071 540.8136 C 204.8923 542.7558 210.9776 544.6607 217.0255 546.603 C 219.7508 546.603 222.476 546.603 225.2014 546.603 C 226.956 544.9969 228.748 543.3908 230.5026 541.7847 C 232.4066 535.435 234.3478 529.0479 236.2519 522.6608 C 235.1692 517.4317 234.0865 512.1652 233.0039 506.936 C 228.5987 503.8731 224.1934 500.8477 219.7881 497.7848 C 218.4815 4 96.8137 217.1747 495.8799 215.9055 494.9462 C 215.5322 494.0498 215.1588 493.1534 214.7482 492.2569 C 216.9508 491.5098 219.1534 490.7254 221.3561 489.9784 C 225.052 490.1651 228.748 490.352 232.4066 490.5013 C 236.1398 491.099 239.9105 491.7341 243.6437 492.3316 C 247.7505 492.0701 251.8571 491.7713 255.9637 491.5098 C 257.457 490.4267 258.9876 489.3435 260.5183 488.2602 C 256.673 486.6915 252.8277 485.1227 248.9824 483.5541 C 243.3078 482.3588 237.6705 481.1262 232.0332 479.931 C 229.49 47 478.026 226.956 476.1211 224.4173 474.2162 C 223.82 471.7136 223.1854 469.2484 222.5507 466.746 C 222.5881 461.8529 222.6255 456.9599 222.6627 452.0669 C 225.3507 450.6849 228.0759 449.303 230.7639 447.9209 C 237.1479 449.9379 243.4944 451.9548 249.841 453.9718 C 253.089 454.8683 256.2996 455.8021 259.5103 456.7358 C 262.1236 456.7732 264.7369 456.8478 267.3501 456.9226 C 270.0755 455.8021 272.8007 454.6816 275.5261 453.561 C 276.758 452.0295 277.99 450.4981 279.2593 448.9668 C 281.573 9 449.3776 283.926 449.7884 286.2406 450.1992 C 289.5632 451.6933 292.8485 453.2249 296.1711 454.7188 C 294.1178 452.1416 292.0645 449.6017 290.0486 447.0619 C 287.0993 444.7834 284.1873 442.5423 281.2754 440.3012 C 277.318 441.1603 273.3981 442.0195 269.4408 442.8785 C 263.9156 442.7664 258.3904 442.6544 252.865 442.5423 C 247.3025 440.1892 241.7771 437.836 236.2145 435.5203 C 229.3826 431.1128 225.5 428.8345 219.9375 428.9838 C 214.3003 429.1332 205.9002 428.7223 201.3456 432.0839 C .1724 434.437 193.1698 442.0941 194.0284 445.9786 C 0 0.04 0.15 0.16 k 195.5216 446.016 m 197.3136 453.9344 199.1056 461.8529 200.935 469.7715 C 201.2709 477.167 201.6443 484.5626 202.0177 491.958 C 199.4043 498.7187 196.8284 505.4793 194.2151 512.2772 C 192.4605 516.5353 190.6685 520.7559 188.9138 525.014 C 188.9512 527.6286 189.0258 530.2059 189.0632 532.7831 C 192.6098 535.435 196.1563 538.0869 199.7031 540.7388 C 205.3029 542.5317 210.9028 544.2873 216.4654 546.0428 C 218.9667 546.0 428 221.468 546.0428 223.9693 546.0428 C 225.612 544.586 227.2173 543.0919 228.8226 541.6352 C 230.8759 535.1735 232.892 528.7492 234.9453 522.2873 C 233.8626 517.1702 232.8172 512.0157 231.7719 506.8612 C 226.8814 503.649 222.028 500.4369 217.1375 497.2245 C 216.3908 496.1414 215.7189 495.0955 214.9722 494.0124 C 215.2335 493.0786 215.4948 492.1821 215.7935 491.2485 C 218.1828 490.6508 220.6094 490.0159 223.0361 489.4182 C 226.3959 489.6423 229.7933 489.9038 233.1905 490.1279 C 236.7373 490.7254 240.2464 491.3231 243.7558 491.958 C 247.7131 491.6967 251.6704 491.4726 255.6276 491.2485 C 257.009 490.2772 258.3529 489.2687 259.7342 488.2976 C 255.9263 486.8035 252.1184 485.3096 248.3477 483.8155 C 242.7851 482.6575 237.2225 481.537 231.6599 480.3792 C 229.0093 478.4369 226.3959 476.4947 223.7454 474.515 C 222.9614 472.2739 222.1775 470.0328 221.4308 467.7917 C 221.3934 462.3759 221.3934 456.9973 221.3561 451.5813 C 224.3054 450.1246 227.2547 448.6679 230.204 447.2486 C .1479 449.4523 244.1291 451.6933 251.073 453.8972 C 254.2089 454.7188 257.3077 455.5406 260.4062 456.3996 C 262.8329 456.325 265.2222 456.2876 267.6488 456.2501 C 270.1501 455.2044 272.6514 454.1959 275.1527 453.1501 C 276.3846 451.7308 277.5794 450.2741 278.7741 448.8173 C 280.9393 448.9668 283.142 449.1161 285.3074 449.2656 C 288.5179 450.8343 291.7286 452.3657 294.9764 453.8972 C 293.1098 451.6187 291.2431 449.3402 289.3765 447.0619 C 286.6886 444.9329 283.9633 442.7664 281.2754 440.63 277.2807 441.5712 273.2861 442.5423 269.2915 443.4761 C 263.9156 443.4013 258.5022 443.2893 253.1263 443.2146 C 247.489 440.9736 241.8891 438.6951 236.2519 436.454 C 229.3453 431.449 226.0226 429.9176 220.9081 430.1043 C 215.7189 430.3284 207.0575 429.7681 202.839 432.8684 C 199.927 435.0347 194.7005 442.4677 195.5216 446.016 C 0 0.04 0.15 0.14 k 196.9777 446.0534 m 198.8443 454.1585 200.6737 462.2638 202.5403 470.369 C 202.8016 477.6899 203.0629 485.0107 203.3242 492.3316 C 200.71 09 499.2415 198.0977 506.1515 195.5216 513.0988 C 193.8791 517.4317 192.2738 521.7644 190.6685 526.0599 C 190.7431 528.5251 190.7804 530.9528 190.8552 533.3806 C 194.103 535.8084 197.351 538.2364 200.5617 540.6641 C 205.6763 542.2703 210.7909 543.9137 215.8681 545.5199 C 218.1828 545.5199 220.4602 545.5199 222.7374 545.5199 C 224.2308 544.1752 225.6867 542.8306 227.1799 541.4859 C 229.308 534.9494 231.4732 528.4503 233.6013 521.9139 C 232.5933 516.8714 231.548 511.829 230.54 506.7866 C 5.2014 503.3875 219.8627 500.0633 214.5242 496.6643 C 214.3375 495.5065 214.1882 494.3112 214.0015 493.116 C 214.9347 492.1449 215.8307 491.211 216.7641 490.24 C 219.4147 489.7917 222.028 489.3061 224.6788 488.8579 C 227.7774 489.1568 230.8759 489.4556 233.9747 489.7169 C 237.2971 490.352 240.5825 490.9495 243.905 491.5846 C 247.7131 491.3605 251.521 491.1736 255.329 490.9869 C 256.5236 490.0905 257.7557 489.2315 258.9502 488.3723 C 255.1796 486.9156 251.4463 485.4963 247.6757 484.077 C 42.2251 482.9938 236.7745 481.9105 231.3239 480.8274 C 228.5613 478.8477 225.7987 476.8309 223.0361 474.8511 C 222.1401 472.8342 221.2067 470.8172 220.3107 468.8002 C 220.236 462.8987 220.124 456.9973 220.0494 451.0958 C 223.26 449.5643 226.4334 448.0704 229.644 446.5388 C 237.1853 448.9668 244.7638 451.3946 252.3051 453.8224 C 255.2916 454.5693 258.2783 455.3165 261.3023 456.0634 C 263.5048 455.8768 265.7448 455.7273 267.9475 455.578 C 270.2622 454.6442 272.5394 453.7103 274.8168 452.739 275.9741 451.3946 277.1314 450.0499 278.2887 448.7053 C 280.3046 448.5932 282.358 448.4812 284.374 448.3317 C 287.5099 449.9379 290.6459 451.5066 293.7819 453.0754 C 292.1019 451.0958 290.4218 449.0789 288.7419 447.0619 C 286.2406 445.0449 283.7393 442.9905 281.238 440.9736 C 277.206 442.0195 273.1741 443.0652 269.1048 444.1111 C 263.8782 444.0364 258.6143 443.9616 253.3876 443.8869 C 247.6757 441.7205 242.0012 439.5543 236.2893 437.3878 C 229.308 431.7851 226.508 431.0007 221.8788 43 1.2623 C 217.1375 431.5236 208.2148 430.814 204.3695 433.6526 C 201.6817 435.6324 196.2311 442.8038 196.9777 446.0534 C 0 0.04 0.15 0.12 k 198.4337 446.0906 m 200.3377 454.42 202.2416 462.7121 204.183 471.0041 C 204.2949 478.2502 204.4443 485.4589 204.5936 492.6677 C 202.0177 499.7646 199.4043 506.824 196.791 513.9206 C 195.3352 518.3281 193.8791 522.7355 192.4231 527.143 C 192.4977 529.4213 192.5723 531.6998 192.6472 534.0155 C 195.5965 536.182 198.5083 538.3857 201.4202 540.5895 C .0496 542.0462 210.7163 543.5029 215.3455 544.9596 C 217.3614 544.9596 219.4521 544.9596 221.5054 544.9596 C 222.8494 543.7643 224.1934 542.5317 225.5374 541.3365 C 227.7774 534.7253 230.0173 528.1515 232.2945 521.5403 C 231.2867 516.6099 230.3159 511.6795 229.308 506.7117 C 223.4841 503.1634 217.6601 499.6525 211.8736 496.1414 C 212.2842 494.8342 212.6575 493.5268 213.0309 492.2195 C 214.6362 491.211 216.2041 490.24 217.8094 489.2315 C 220.6468 488.9326 223.4841 488.5964 226.3213 488.297 229.1213 488.6338 231.9212 488.97 234.7586 489.3435 C 237.8572 489.9411 240.9557 490.5761 244.0545 491.1736 C 247.7131 491.0243 251.3717 490.8749 255.0303 490.7254 C 256.0756 489.9411 257.121 489.1941 258.1663 488.4097 C 254.4703 487.065 250.737 485.7204 247.041 484.3383 C 241.6652 483.33 236.3265 482.3215 230.9506 481.2756 C 228.0759 479.2586 225.2014 477.2043 222.3268 475.1873 C 221.2813 473.3945 220.236 471.6016 219.1534 469.8461 C 219.0415 463.4216 218.8921 456.9973 218.78 450.610 222.2147 449.004 225.6494 447.4353 229.0467 445.8665 C 237.2225 448.4812 245.3985 451.1331 253.537 453.7851 C 256.4117 454.42 259.2862 455.055 262.1608 455.7273 C 264.2143 455.4285 266.2302 455.167 268.2835 454.9057 C 270.3368 454.0465 272.4275 453.2249 274.4808 452.3657 C 275.6007 451.0958 276.7208 449.8258 277.8033 448.5558 C 279.7073 448.1824 281.5739 447.8089 283.4405 447.4353 C 286.5019 449.0415 289.526 450.6476 292.5872 452.291 C 291.0939 450.5356 289.5632 448.8173 288.0699 447. 0991 C 285.7926 445.157 283.5154 443.252 281.238 441.3097 C 277.1314 442.4302 273.0248 443.5882 268.9182 444.7087 C 263.8409 444.6714 258.7263 444.6339 253.6117 444.5967 C 247.8624 442.5049 242.1132 440.4133 236.3639 438.3217 C 229.2706 432.0839 226.9934 432.0839 222.8866 432.3828 C 218.5561 432.719 209.3723 431.8598 205.9002 434.437 C 203.4735 436.2299 197.7616 443.1772 198.4337 446.0906 C 0 0.04 0.16 0.1 k 199.8897 446.128 m 205.7883 471.639 L 205.9002 493.0413 L 198.0977 514.7796 L 194.1404 528.1889 L 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229.644 505.0684 231.2867 507.272 232.9292 509.4759 C 233.4519 510.5964 233.9747 511.6795 234.4973 512.7627 C 234.7958 512.5013 235.0572 512.2398 235.3185 511.9783 C 234.7586 510.3723 234.236 508.7661 233.6759 507.16 C 232.9292 505.3671 232.1827 503.5742 231.3986 501.8188 C 229.0093 501.1092 226.5826 500.3621 224.1934 499.6525 C 222.8866 499.9138 221.5801 500.1754 220.3107 500.4741 C 0 0.04 0.13 0.27 k 220.5348 500.4741 m 223.0361 501.2213 225.5374 502.0056 228.0387 502.7526 C 229.6814 504.9563 231.2867 507.16 232.9292 509.4012 C 233.451 9 510.4844 233.9747 511.5675 234.4973 512.6134 C 234.7586 512.3893 234.9825 512.1278 235.2438 511.8662 C 234.7212 510.2975 234.1612 508.7661 233.6013 507.1974 C 232.8546 505.4045 232.0706 503.649 231.3239 501.8936 C 228.9347 501.1838 226.5826 500.4741 224.1934 499.7272 C 222.9987 499.9887 221.7667 500.2128 220.5348 500.4741 C 0 0.03 0.12 0.3 k 220.7587 500.4741 m 223.2227 501.1838 225.6494 501.8936 228.1133 502.6405 C 229.7186 504.8442 231.3239 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510.1482 233.9373 511.1 567 234.4226 512.2024 C 234.6466 511.9783 234.8332 511.7542 235.0572 511.5301 C 234.5345 510.1108 233.9747 508.6915 233.4146 507.2348 C 232.6307 505.554 231.8466 503.8358 231.0626 502.1549 C 228.7852 501.4826 226.5454 500.7731 224.268 500.0633 C 223.26 500.2128 222.2521 500.3248 221.2441 500.4741 C 0 0.03 0.11 0.39 k 221.468 500.4741 m 228.3 502.267 L 232.9292 509.0649 L 234.4226 512.0531 L 234.9825 511.4554 L 233.3772 507.272 L 230.988 502.267 L 224.3054 500.1754 L 221.468 500.4741 0 0.04 0.13 0.25 k 260.4437 498.233 m 259.6595 500.8851 261.2276 503.7985 262.5342 506.2263 c 263.0568 507.16 264.8862 508.2807 265.5209 507.4215 c 266.7154 505.7034 266.2302 503.2755 266.1181 501.2213 c 266.0435 500.138 265.8568 498.7187 264.9236 498.233 c 263.6169 497.5235 260.8916 496.8137 260.4437 498.233 c 0 0.04 0.13 0.23 k 260.6303 498.4946 m 259.8836 500.9972 261.3396 503.7237 262.5716 506.0022 C 263.0568 506.8612 264.7742 507.9443 265.3716 507.1227 C 266.4915 505.5166 26 6.0435 503.2008 265.9315 501.2959 C 265.8568 500.2874 265.7076 498.98 264.8116 498.4946 C 263.5794 497.8596 261.0409 497.1873 260.6303 498.4946 C 0 0.04 0.14 0.21 k 260.8168 498.7933 m 260.1075 501.1092 261.4515 503.649 262.6088 505.7407 C 263.0568 506.5625 264.6995 507.5709 265.2222 506.7866 C 266.2676 505.2924 265.8568 503.1634 265.7448 501.3706 C 265.6702 500.4369 265.5209 499.2043 264.6995 498.7933 C 263.5422 498.1958 261.1902 497.5607 260.8168 498.7933 C 0 0.04 0.14 0.18 k 261.0 035 499.0548 m 260.3688 501.2213 261.601 503.5742 262.6836 505.5166 C 263.0942 506.2637 264.5875 507.1974 265.0729 506.4876 C 266.0435 505.1057 265.6702 503.1262 265.5581 501.4826 C 265.4835 500.6236 265.3342 499.4656 264.5875 499.0548 C 263.5422 498.4946 261.3396 497.8969 261.0035 499.0548 C 0 0.04 0.15 0.16 k 261.1529 499.3536 m 260.5929 501.3333 261.7128 503.4623 262.7209 505.2924 C 263.0942 505.9648 264.4754 506.824 264.9236 506.1515 C 265.8196 504.8816 265.4462 503.0888 265.3716 5 01.5573 C 265.2968 500.7731 265.1849 499.7272 264.4754 499.3536 C 263.5048 498.8307 261.4889 498.2704 261.1529 499.3536 C 0 0.04 0.15 0.14 k 261.3396 499.6151 m 260.8168 501.4454 261.8623 503.3875 262.7583 505.0311 C 263.0942 505.666 264.3636 506.4504 264.7742 505.8527 C 265.5955 504.6948 265.2595 503.0141 265.1849 501.6321 C 265.1101 500.9223 264.9982 499.9513 264.3636 499.6151 C 263.4676 499.1669 261.6382 498.644 261.3396 499.6151 C 0 0.04 0.15 0.12 k 261.5263 499.9138 m 261.0409 5 01.52 261.9742 503.3129 262.7955 504.8068 C 263.0942 505.3671 264.2515 506.0768 264.6249 505.554 C 265.3716 504.4708 265.0729 502.9767 264.9982 501.7441 C 264.9609 501.0718 264.8488 500.2128 264.2515 499.9138 C 263.4302 499.4656 261.7876 499.0174 261.5263 499.9138 C 0 0.04 0.16 0.1 k 261.6756 500.1754 m 261.2648 501.6321 262.0862 503.2382 262.8329 504.5829 c 263.1316 505.0684 264.1395 505.7034 264.4754 505.2178 c 265.1475 504.2839 264.8862 502.9767 264.8116 501.8188 c 264.7742 501.22 13 264.6621 500.4741 264.1395 500.1754 c 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504.0973 246.4065 502.4911 245.8465 501.0344 C 245.5477 500.2874 245.1372 499.3164 244.353 499.1669 C 243.2705 498.9428 241.1798 499.0174 241.1798 500.138 C 0 0.04 0.15 0.14 k 241.4411 500.3248 m 241.4411 502.2297 243.0092 503.7985 244.353 505.1057 C 244.8758 505.6286 246.2944 506.0022 246.5184 505.2924 C 246.9664 503.9478 246.1824 502.4911 245.697 501.1464 C 245.4357 500.4741 245.0251 499.6151 244.3158 499.4656 C 243.3452 499.2789 241.4411 499.3164 241.4411 500.3248 C 0 0.04 0.15 0.12 k 241.6652 500.549 m 241.7025 502.267 243.1211 503.6865 244.353 504.8816 C 244.801 505.3299 246.1078 505.666 246.2944 505.0311 C 246.7051 503.8358 245.9957 502.4911 245.5477 501.2959 C 245.3238 500.6982 244.9505 499.8766 244.3158 499.7646 C 243.4198 499.5777 241.6652 499.6525 241.6652 500.549 C 0 0.04 0.16 0.1 k 241.9265 500.7731 m 241.9265 502.3044 243. 2331 503.5742 244.3158 504.6201 c 244.7264 505.0311 245.8837 505.3299 246.0704 504.8068 c 246.4438 503.6865 245.7718 502.5285 245.3985 501.4454 c 245.1744 500.8851 244.8758 500.1754 244.2784 500.0633 c 243.4944 499.9138 241.9265 499.9513 241.9265 500.7731 c 0 0.03 0.11 0.4 k 239.3132 396.6749 m 232.7799 406.7972 L 237.2599 412.1757 L 247.9744 417.2181 L 256.8969 424.0908 L 261.6382 420.8038 L 250.0277 411.8769 L 240.8065 406.1995 L 248.5344 396.0773 L 246.1824 393.1266 L 239.3132 396.6 749 L 0 0.03 0.11 0.39 k 239.4625 397.0111 m 237.372 400.2981 235.3185 403.5849 233.2279 406.8719 C 234.6466 408.5899 236.0652 410.3081 237.4838 412.0636 C 240.9185 413.6698 244.3905 415.3132 247.8624 416.9567 C 250.8117 419.2351 253.7609 421.4761 256.7476 423.7546 C 258.2037 422.7087 259.6969 421.7003 261.1902 420.6918 C 257.3823 417.7784 253.5743 414.8649 249.8036 411.9517 C 246.7051 410.0466 243.6437 408.1791 240.5452 406.2742 C 243.1211 402.8751 245.7344 399.5137 248.3104 396.114 247.601 395.2182 246.8545 394.2844 246.145 393.388 C 243.905 394.5833 241.7025 395.8159 239.4625 397.0111 C 0 0.03 0.11 0.38 k 239.6118 397.3098 m 237.6333 400.5222 235.6546 403.7343 233.6385 406.9091 C 235.0199 408.5899 236.3639 410.2707 237.7079 411.9143 C 241.0678 413.5203 244.3905 415.089 247.7505 416.6952 C 250.6998 418.9363 253.6117 421.1774 256.561 423.4185 C 257.9424 422.4474 259.361 421.5135 260.7422 420.5425 C 257.009 417.7037 253.2757 414.8649 249.5425 411.9889 C 246.443 8 410.1214 243.3824 408.2539 240.2839 406.349 C 242.8598 402.95 245.4731 399.5509 248.0864 396.1147 C 247.4144 395.2929 246.7425 394.4713 246.1078 393.6495 C 243.9424 394.8821 241.7771 396.1147 239.6118 397.3098 C 239.7612 397.646 m 237.8572 400.7463 235.9906 403.8464 234.0865 406.9839 C 235.3933 408.5899 236.6625 410.1961 237.9692 411.8022 C 241.1798 413.3336 244.3905 414.8649 247.6385 416.3964 C 250.5503 418.6375 253.4996 420.8412 256.4117 423.0823 C 257.7183 422.1859 258.9876 421.32 68 260.257 420.4304 C 256.5984 417.629 252.9396 414.8649 249.3184 412.0636 C 246.2198 410.1961 243.1211 408.2912 240.0225 406.4237 C 242.6359 402.9874 245.2492 399.5884 247.8624 396.1521 C 247.2651 395.4049 246.6678 394.658 246.0704 393.9482 C 243.9424 395.1808 241.8519 396.4134 239.7612 397.646 C 239.9105 397.9822 m 238.1185 400.9704 236.3265 403.9957 234.5345 407.0211 C 235.7666 408.5527 236.9612 410.1214 238.1931 411.6902 C 241.2919 413.1469 244.3905 414.6408 247.5264 416.135 C 4383 418.3386 253.3504 420.5425 256.2622 422.7461 C 257.457 421.9243 258.6143 421.1027 259.809 420.3184 C 256.225 417.5917 252.641 414.8649 249.0571 412.1384 C 245.9585 410.2707 242.8598 408.3658 239.7238 406.4983 C 242.3745 403.062 244.9877 399.5884 247.601 396.1521 C 247.0784 395.517 246.5558 394.8447 245.9957 394.2097 C 243.9798 395.4423 241.9265 396.7124 239.9105 397.9822 C 0 0.03 0.11 0.37 k 240.0597 398.2811 m 238.3426 401.1945 236.6625 404.1451 234.9825 407.0586 C 236.1398 408.5 527 237.2599 410.0466 238.4172 411.5407 C 241.4037 412.9974 244.3905 414.4167 247.4144 415.8362 C 250.289 418.0399 253.2011 420.2063 256.113 422.41 C 257.1956 421.663 258.2783 420.9159 259.361 420.1689 C 255.8516 417.517 252.3051 414.8649 248.7958 412.213 C 245.697 410.3081 242.5985 408.4406 239.4625 406.5729 C 242.1132 403.0994 244.7264 399.6257 247.3771 396.1893 C 246.8917 395.629 246.4438 395.0315 245.9585 394.4713 C 244.0171 395.7411 242.0384 397.0111 240.0597 398.2811 C 240.2092 3 98.6173 m 238.6039 401.4559 236.9986 404.2946 235.4305 407.1332 C 236.5132 408.5527 237.5959 410.0094 238.6785 411.4287 C 241.5532 412.8107 244.4278 414.1926 247.3025 415.5747 C 250.177 417.7411 253.0516 419.9074 255.9637 422.0738 C 256.9343 421.4015 257.9049 420.7292 258.8756 420.0569 C 255.4411 417.4422 252.0064 414.8649 248.5717 412.2877 C 245.4357 410.3828 242.3372 408.5153 239.2012 406.6103 C 241.8519 403.1367 244.5025 399.663 247.153 396.1893 C 246.7425 395.7039 246.3317 395.2182 2 45.9211 394.7326 C 244.0171 396.04 242.1132 397.3098 240.2092 398.6173 C 0 0.03 0.11 0.36 k 240.3585 398.916 m 235.8413 407.1706 L 238.9024 411.3166 L 247.1905 415.2759 L 255.8142 421.7377 L 258.4276 419.9448 L 248.3104 412.3251 L 238.9398 406.6851 L 246.8917 396.2267 L 245.8837 395.0315 L 240.3585 398.916 L 0 0.15 0.3 0.47 k 149.789 569.0511 m 165.842 598.8575 L 175.9593 608.3821 L 193.2444 611.9304 L 211.6869 604.7964 L 236.6625 595.8694 L 242.0012 591.686 L 212.2842 581.5639 L 85.4792 573.8322 L 156.9195 565.5027 L 145.6078 560.7218 L 149.789 569.0511 L 0 0.16 0.31 0.45 k 152.2529 570.6947 m 157.1808 580.1072 162.1088 589.557 167.0368 598.9695 C 170.21 601.9576 173.3459 604.9084 176.5193 607.8964 C 181.8953 609.017 187.2712 610.1375 192.6844 611.2207 C 198.4337 609.017 204.183 606.7759 209.9322 604.5348 C 217.5481 601.6588 225.2014 598.7454 232.8546 595.832 C 234.8705 594.3007 236.8865 592.7319 238.9024 591.2004 C 229.308 587.9508 219.7134 584.7014 210.156 2 581.4518 C 201.7564 579.0239 193.3937 576.6335 184.9938 574.2056 C 176.3326 571.6657 167.634 569.1259 158.9356 566.5859 C 155.4263 565.1292 151.8795 563.7099 148.3704 562.2906 C 149.6769 565.0919 150.9837 567.8933 152.2529 570.6947 C 0 0.17 0.32 0.43 k 154.7542 572.3007 m 159.2716 581.2277 163.7515 590.1919 168.2687 599.119 C 171.1808 601.8829 174.1301 604.6469 177.0793 607.4108 C 182.0819 608.4567 187.0845 609.5026 192.1245 610.5111 C 197.4631 608.4567 202.839 606.3651 208.1776 604. 3107 C 215.1588 601.4721 222.1027 598.6708 229.0839 595.832 C 231.3239 594.1138 233.5639 592.3957 235.8039 590.6775 C 226.5454 587.54 217.2495 584.4399 208.0283 581.3396 C 200.1883 579.0987 192.3484 576.8202 184.5086 574.5791 C 176.6686 572.2634 168.8287 569.9849 160.9889 567.6692 C 157.7035 566.3992 154.4182 565.1292 151.133 563.8593 C 152.3275 566.6607 153.5597 569.4993 154.7542 572.3007 C 0 0.18 0.34 0.4 k 157.2555 573.9442 m 161.3249 582.3483 165.394 590.7896 169.4634 599.231 C .1886 601.8083 174.914 604.3481 177.6392 606.9254 C 182.2686 607.8964 186.8979 608.8675 191.5645 609.8014 C 196.5297 607.8964 201.4951 605.9543 206.4602 604.0494 C 212.7696 601.2853 219.0041 598.5587 225.3133 595.832 C 227.7774 593.9271 230.2412 592.0222 232.7053 590.1547 C 223.7454 587.1664 214.8601 584.1784 205.9002 581.2277 C 198.6204 579.136 191.3404 577.0443 184.0232 574.9527 C 177.0419 572.8983 170.0235 570.8067 163.0048 568.7523 C 159.9809 567.6318 156.9195 566.5112 153.8956 565.4 281 C 155.0155 568.2667 156.1356 571.1054 157.2555 573.9442 C 0 0.18 0.35 0.38 k 159.7568 575.5502 m 163.3782 583.5061 167.0368 591.4245 170.658 599.3803 C 173.1594 601.7335 175.6607 604.0866 178.1619 606.4398 C 182.4551 607.3362 186.7112 608.2326 191.0045 609.0916 C 195.559 607.3362 200.151 605.5807 204.7056 603.7879 C 210.3429 601.136 215.9055 598.4467 221.5428 595.7946 C 224.2308 593.7404 226.9188 591.686 229.6066 589.6316 C 220.9828 586.793 212.3962 583.9543 203.8097 581.0783 C .0523 579.1734 190.2951 577.2684 183.5378 575.3261 C 177.3779 573.496 171.218 571.6657 165.0581 569.8355 C 162.2581 568.8644 159.4582 567.9305 156.6582 566.9595 C 157.6663 569.8355 158.7115 572.6742 159.7568 575.5502 C 0 0.19 0.36 0.36 k 162.2208 577.1564 m 165.4315 584.6266 168.6421 592.0596 171.8527 599.4924 C 174.1673 601.6588 176.4447 603.8253 178.7219 605.9543 C 182.642 606.7759 186.5245 607.5977 190.4444 608.3821 C 194.6256 606.7759 198.8071 605.1699 202.9509 603.5263 C 207.9163 600.9491 212.8442 598.3719 217.7722 595.7946 C 220.6841 593.5535 223.5961 591.3498 226.508 589.1088 C 218.2202 586.4195 209.9696 583.6929 201.6817 580.9662 C 195.4844 579.2108 189.2499 577.4925 183.0526 575.7371 C 177.7512 574.1309 172.4127 572.5248 167.074 570.9188 C 164.5354 570.1344 161.9595 569.3126 159.4208 568.5282 C 160.3542 571.4042 161.2874 574.2804 162.2208 577.1564 C 0 0.2 0.37 0.34 k 164.7221 578.7998 m 167.522 585.7471 170.2848 592.6945 173.0846 599.6418 C 175.1379 601.584 2 177.2286 603.5263 179.2819 605.5059 C 182.8285 606.2156 186.3378 606.9628 189.8844 607.6723 C 193.655 606.2156 197.4631 604.7589 201.2337 603.3022 C 205.4896 600.7998 209.7455 598.2598 214.0388 595.7574 C 217.1375 593.3668 220.2735 590.9763 223.4094 588.6231 C 215.4948 586.0087 207.5055 583.4314 199.5536 580.8542 C 193.8791 579.2854 188.2418 577.6792 182.5672 576.1105 C 178.0872 574.7286 173.6074 573.3839 169.1273 572.0019 C 166.8127 571.367 164.4981 570.7319 162.1834 570.097 C 163.004 8 573.0104 163.8634 575.8864 164.7221 578.7998 C 0 0.2 0.38 0.32 k 167.2234 580.406 m 174.2793 599.7539 L 179.842 605.0205 L 189.3245 606.9628 L 199.479 603.0409 L 210.2683 595.7574 L 220.3107 588.1003 L 197.4257 580.7421 L 182.0819 576.4841 L 171.1434 573.085 L 164.9088 571.6657 L 167.2234 580.406 L %%PageTrailer gsave annotatepage grestore showpage %%Trailer Adobe_Illustrator_AI3 /terminate get exec Adobe_pattern_AI3 /terminate get exec Adobe_customcolor /terminate get exec Adobe Bk_cshow /terminate get exec Adobe_cmykcolor /terminate get exec Adobe_packedarray /terminate get exec %%EOF Recipe ListB steamer 5u+`J First NameD Last NameF AddressH CityJ StateL EmailO Billing InformationP CCD03R,Chef Cusine Database (Single User Copy) v1.5S $20.00T DescriptionW !Special Notes: Make sure that there is an email address on this order form. A serial number will be emailed to you as once payment has been received. Keep a copy of this order for your records. All payment inquies should be address to the following email address: tonymace@primenet.com Y(Payment Type: Check Money OrderZ Order[ AfMake Payment Payable To: A. Travis Polland 6161 N. Old McDonald Drive #B Prescott Valley, AZ 86314 For Office ONLY^ Date Received_ Check #` Tracking ID Cuisine SearchB In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes. In a blender puree tomatoes, cooking liquid, and vinegar until smooth (use caution when blending hot liquids) and season with salt and pepper. Cut mushrooms into 1/4-inch-thick slices and mince garlic. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms and garlic with salt and pepper to taste, stirring, until liquid mushrooms give off is evaporaB ted, about 5 minutes. Remove skillet from heat and toss mushrooms with remaining tablespoon oil. Keep mushrooms warm, covered. Toast bread and spread with tomato puree. Top puree with mushrooms. 1/4 cup dried tomatoes 1 cup water 1 teaspoon balsamic vinegar 2 portabella mushroom caps (about 3/4 pound) 2 garlic cloves 3 tablespoons olive oil 2 slices crusty Italian bread R1012I A Texas Breakfast CasseroleJ Polland SoftwareK North AmericanL Breakfast/BrunchM PLine a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage. 1 Can Crescent Rolls 1 Pound Sausage -- cooked and drained Fresh Mushrooms -- sliced 3/4 Pound Monterey Jack Cheese -- grated 6 Eggs -- beaten 1 Can Cream Of Onion Soup R1013I Licking' Good" Beef SteakK North AmericanL Main CourseM Remove steak to pan large enough in which to bake it. Layer onions and garlic over meat. Sprinkle flour over top. Now combine bouillon, beer, sugar, parsley flakes, thyme, salt and pepper. Pour over steak and bake uncovered in 325 degree oven for 3 hours. Serve over cooked broad noodles or cooked rice. Garnish with green pepper slices, fresh parsley and cherry tomatoes. Serves 5 - 6. 2 lb Round steak 3 tb Oil 4 Lemon slices 3 md Sliced onions 2 Cloves minced garlic 1/2 c Flour 1 cn Beef bouillon 1 cn Beer 3 tb Brown sugar 1 Tbsp parsley flakes 2 ts Thyme Salt and pepper to taste 1 oz To 8 oz cooked broad noodles -or 2 cups cooked rice GARNISH Green pepper slices, fresh parsley and cherry tomatoes Cut steak into serving size pieces. Brown on both sides in 3 tb Oil to which you have added lemon slices. R1014I 30-MINUTE BEEF STROGANOFFJ Polland SoftwareK GermanL Main CourseM nto 1/4 in strips 2/3 c water;* 3 oz Mushrooms, sliced -- canned 1 pk Dry onion soup mix -- ** 1 c Yogurt, plain, lowfat 2 tb Flour 6 oz Noodles, egg -- cooked In a frying pan sprayed with nonstick cooking spray, brown meat. Add water, mushrooms (including liquid), and soup mix. Cover and simmer for 15 minutes. In a small bowl, blend yogurt and flour; add to meat mixture. Cook and stir on low heat until mixture thickens. Serve over hot noodles. ORIGINAL POSTERS NOTES: *NOTE: For greater flavor with little or no fat add, substitute no fat beef broth or some wine for part of the water called for in the ingredients. **If you have a sensitivitB y to sodium, note that the dry onion soup mix may be high in salt. I have also posted a recipe for onion seasoning mix in CAT 3 TOPic 31 that was posted on the board sometime back that enables you to use your own mix and control the amount of salt in it. Nonstick cooking spray 1 lb Round steak -- cut into 1/4 in strips 2/3 c water;* 3 oz Mushrooms, sliced -- canned 1 pk Dry onion soup mix -- ** 1 c Yogurt, plain, lowfat 2 tb Flour 6 oz Noodles, egg -- cooked R1015 es.) Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy. The next day, light a charcoal grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminium foil. Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, removeCI to a platter and serve. Offer any additional barbecue sauce on the side. 3 lb Short ribs (or chicken) 2 c Chicken broth 2 c :Water, or enough to barely cover ribs 1 tb Brown sugar 1/4 c Cider vinegar 1/4 c Catsup 2 tb Tomato paste 1 tb Dry mustard 1 ts Worcestershire sauce 1/4 ts Ground cloves 1 ts Chili powder 1/4 ts Cayenne pepper R1016I Barbecued SteaksJ Polland SoftwareK North AmericanL Main CourseM 1. Pound steak on both sides with a wooden mallet or the edge of a heavy plate. 2. Combine lemon juice and mustard and spread over both sides of steak. Allow to stand 4-5 hours at room temperature. 3. Broil steaks about 4 inches above glowing coals on barbecue grill 4-5 minutes on each side, or until desired degree of doneness is achieved. You won't taste the lemon juice or mustard as such - just a very good and flavorful steak. V;3 lb Top round steak 2 tb Lemon juice 4 tb Mustard,prepared R1017I All-American BBQ ChickenJ Polland SoftwareK North AmericanL Main CourseM 158 mgQ ge onion, chopped 2 cans (15 ounces each) tomato sauce 1 cup red wine vinegar 1/2 cup light molasses 1/4 cup Worcestershire 1/3 cup packed brown sugar 3/4 teaspoon ground red pepper (cayenne) 2 chickens (3 1/2 pounds each), each cut into quarters, skin removed if you like 60 Min_ 1 3/4 Hours 1. In 10-inch skillet, heat olive oil over medium heat. Add onion and cook until tender, about 10 minutes. Stir in tomato sauce, vinegar, molasses, Worcestershire, brown sugar, and ground red pepper; heat to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 45 minutes or until sauce thickens slightly. If not using sauce right away, cover and refrigerate to use within 2 weeks. 2. Reserve 1 1/2 cups sauce to serve with grilled chicken. Place chicken quarters on grill ov -er medium heat; cook 20 to 25 minutes, turning chicken once. Generously brush chicken with some of the remaining barbecue sauce; cook 20 minutes longer, turning pieces often and brushing with sauce frequently until juices run clear when chicken is pierced with tip of knife. Serve with reserved sauce. I Total Fat wwwwww Protien wwwwww Carbohdrate wwwwww Sodium Main Ingredient 8 ounces elbow macaroni, cooked and drained 4 cups (16 ounces) shredded sharp Cheddar cheese, divided 1 can (12 ounces) evaporated milk 1 1/2 cups milk 2 eggs 1 teaspoon salt 1/2 teaspoon black pepper ^ 20 Min_ 6 Hours R1019I Amish Haystack DinnerJ Polland SoftwareK North AmericanL Main CourseM 71 mgQ 1. In 12-inch skillet, brown ground beef with taco seasoning over medium-high heat. Add Newman's Own Sockarooni Sauce; heat to boiling. Reduce heat to low; simmer, uncovered, until most of liquid evaporates. 2. Mix crushed crackers and tortilla chips in a bowl. Place ground-beef mixture, rice, and remaining ingredients in individual bowls. 3. Allow guests to serve themselves, layering as follows: lettuce, crushed crackers/chips, meat mixture, rice, tomatoes, carrots, onions, olives, pepBEper, celery, cheese, bacon, sunflower seeds, and Newman's Own Salsa. eurized process cheese sauce, heated through, in place of shredded cheese. For a moister "haystack," use one 12-ounce container pasteurized process cheese sauce, heated through, in place of shredded cheese. 2 pounds ground beef 1 1/4-ounce package taco seasoning mix 1 14-ounce jar (or 1 1/2 cups) Newman's Own Sockarooni Sauce 2 cups crushed soda crackers or saltines 1 9-ounce bag tortilla chips, crushed 2 cups hot cooked rice, prepared as label directs 1 head iceberg lettuce, thinly sliced 2 cups diced tomatoes 1 cup chopped carrots 1 cup chopped onions 1 cup sliced pitted ripe olives 1 cup diced green pepper 1 cup diced celery 1 1/2 cups shredded Cheddar cheese* 1 cup crumbled BGcooked bacon 1 cup sunflower seeds 1 11-ounce jar Newman's Own Salsa 10 Min._ 60 Min` 42 ga 28 gb 55 gc 1350 mg R1020I2Angel's Hair Pasta With Pesto, Shrimp & VegetablesJ Polland SoftwareK ItalianL Main CourseM 1. Slice red and yellow peppers into julienne strips. Cut zucchini crosswise in half; cut each half lengthwise into thin slices. Cut each slice into julienne strips. 2. In saucepot, prepare angel's hair pasta as label directs, but do not use salt in water. 3. Meanwhile, in nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot olive or salad oil and 1/2 teaspoon salt, cook red and yellow peppers until lightly browned; add zucchini and frozen peas and cook until peas are heat ed and zucchini is tender-crisp. Remove vegetables to large bowl. 4. In same skillet over medium-high heat, in 1 tablespoon hot olive or salad oil and 1/2 teaspoon salt, cook shrimp, stirring constantly, until shrimp turn opaque throughout and are lightly browned. Add shrimp to vegetables in bowl. 5. Drain pasta and add to bowl with vegetable mixture. Add pesto and toss to mix well. 41 medium-size red pepper 1 medium-size yellow pepper 1 medium-size zucchini (about 12 ounces) 3/4 16-ounce package angel's hair pasta or thin spaghetti olive or salad oil salt 1 10-ounce package frozen peas 3/4 pound shelled and deveined large shrimp 1 7-ounce container refrigerated pesto with basil 30 Min._ 30 Min.` 26 gb 111 mgc 845 mg R1021I'Angel-Hair Pasta with Shrimp & EscaroleJ Polland SoftwareK ItalianL Main CourseM 1. Shell and devein shrimp. Slice each shrimp horizontally in half. 2. In saucepot, prepare angel-hair pasta as label directs but do not add salt to cooking water. 3. Meanwhile, in 3-quart saucepan over high heat, heat chicken broth, spicy hot vegetable juice, sliced dried tomatoes, and 1 1/2 cups water to boiling. Add shrimp; heat to boiling. Cook 1 minute or until shrimp turn opaque throughout. 4. Add escarole to shrimp mixture; cook just until escarole wilts. 5. Drain angel-hair pasta; return to saucepot. Add shrimp mixture to pasta; toss well. 6. Spoon pasta into large bowl; sprinkle with chopped tomato. >1 pound large shrimp 3/4 16-ounce package angel-hair pasta or capellini 2 13 3/4- to 14 1/2-ounce cans chicken broth 1 1/2 cups spicy hot vegetable juice 1 cup dried tomatoes, thinly sliced (about 1 1/2 ounces) 4 cups lightly packed sliced escarole (about 1/2 small head) 1 medium-size tomato, seeded and chopped 55 Min._ 60 Min` 94 mgc 770 mg R1022I Apalachicola River Catfish StewJ Polland SoftwareK North AmericanL Main CourseM |dSX[_dkpu:.zw{{y|y Clean and head the catfish. Combine catfish and enough water to cover in large pot. Cook over medium-high heat until catfish flakes off easily. Drain through a colander, reserving stock. Discard skin and bones, reserving meat. Fry bacon in skillet until crisp. Drain, reserving bacon drippings. Cook onions and potatoes in reserved bacon drippings in skillet until tender, stirring frequently. Add mixture to reserved fish stock. Bring to a boil; reduce heat. Stir in salt, reserved catfishB and tomato soup. Simmer for 5 minutes or until potatoes are tender. Season with pepper. You may add crushed saltine crackers if a thicker consistency is desired. Garnish with chopped parsley, if desired. 5 pounds river catfish 8 slices bacon 2 large onions, chopped 6 medium potatoes, coarsely chopped 2 teaspoons salt 1 (10-oz.) can tomato soup pepper to taste Saltine crackers, if desired finely chopped parsley (optional)^ 45 Min._ 60 Min R1023I Apple-Ginger Glazed Ham |yy|yy||yyfSV[_dipu:.wzx{y tknnknnknnk_SSX]dfnr9-uuvxwywwywy wAywwywwywywwywwywywwy~ ot touch bone. Bake ham 2 1/2 hours. 3. After ham has baked 2 1/2 hours, prepare glaze: In small saucepan over medium-high heat, heat apple jelly and ginger to boiling; boil 2 minutes. Brush ham with some glaze. Bake ham 30 minutes to 1 hour longer, brushing occasionally with remaining glaze until thermometer reaches 140 degrees F. (15 to 18 minutes per pound total cooking time). 4. When ham is done, place on large platter; let stand 20 minutes for easier slicing. Garnish with fresh herbC Vk4-pound fully cooked smoked whole ham 1 cup apple jelly 1 teaspoon ground ginger Fresh herbs for garnish^ 15 Min._ 3 1/2 hours` 30 gb 10 gc 1500 mg R1024I)Apple-Glazed Chicken with Wild-Rice PilafJ Polland SoftwareK North AmericanL Main CourseM 1. Remove giblets and neck from chicken; refrigerate for use in soup another day. Rinse chicken with running cold water and drain well. Place chicken, breast-side up, on rack in roasting pan. 2. Cut lemon crosswise in half. Rub chicken all over with cut sides of lemon; place lemon halves in cavity of chicken. Lift chicken wings toward neck, then fold them under back of chicken so they stay in place. With string, tie legs together. 3. Rub chicken with thyme, pepper, paprika, and 1 1/2 te aspoons salt. Insert meat thermometer into thickest part of thigh, next to body, being careful that pointed end of thermometer does not touch bone. Roast chicken in 375 degrees F. oven 2 hours, basting occasionally with pan drippings for an attractive sheen. When chicken turns golden, cover loosely with a tent of foil. Start checking for doneness during last 30 minutes of roasting. 4. After chicken has roasted 1 hour, prepare Wild-Rice Pilaf (see below). 5. About 10 minutes before chic ken is done, remove foil. In cup, stir apple jelly with fork until smooth; brush jelly over chicken. Chicken is done when thermometer reaches 175 to 180 degrees F. and thickest part of drumstick feels soft when pressed with fingers protected by paper towels. Place chicken on warm large platter; let stand 15 minutes for easier carving. Set the roasting pan aside. 6. Prepare gravy: Remove rack from roasting pan; spoon off fat from drippings. Add 1 cup water to drippings, stirring to loosen brown bits; pour into small saucepan. Add milk, flour, instant bouillon, and 1/4 teaspoon salt; stir until blended. Over high heat, heat to boiling, stirring frequently. Reduce heat to low; simmer 2 minutes, stirring constantly. Pour gravy into gravy boat. 7. To serve, arrange Wild-Rice Pilaf on platter with chicken; garnish with parsley sprigs. Serve with gravy. WILD-RICE PILAF: In 3-quart saucepan over high heat, heat 3 cups water, one 4-ounce package wild rice (2/3 cup), 1 extra l arge vegetable bouillon cube or 2 envelopes instant vegetable broth and seasoning to boiling. Reduce heat to low; cover and simmer 25 minutes. Stir in 3/4 cup parboiled rice and 1/2 teaspoon salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes longer or until liquid is absorbed and both kinds of rice are tender. Stir in one 3-ounce can pecan halves, toasted and coarsely chopped, 1 red apple, diced, and 2 tablespoons chopped parsley; heat through. 11 6 1/2-pound roasting chicken 1 lemon 1/2 teaspoon dried thyme leaves 1/2 teaspoon coarsely ground black pepper 1/4 teaspoon paprika salt Wild-Rice Pilaf 2 tablespoons apple jelly 1 cup milk 2 tablespoons all-purpose flour 1 teaspoon chicken-flavor instant bouillon parsley sprigs for garnish 20 Min_ 2 1/2 hours 42 gb 199 mgc 1490 mgf Poultry R1025I Apricot-Ginger Chicken LegsJ Polland SoftwareK North AmericanL Main CourseM 0 mgQ 1. In small bowl, mix chopped green onions, apricot preserves, catchup, cider vinegar, ginger, and soy sauce. 2. Place chicken legs on grill over medium heat; cook until golden on both sides, about 10 minutes. Then to avoid charring, stand chicken legs upright, leaning one against the other. Rearrange pieces from time to time and cook until fork-tender and juices run clear when pierced with knife, about 25 minutes longer. During last 10 minutes of cooking, brush chicken legs frequently wi 36 gc 180 mgf Poultry R1026I Aromatic Leg of LambJ Polland SoftwareK North AmericanL Main CourseM 93 mgQ 1. Rub lamb with cut side of garlic cloves; discard garlic. In mortar with pestle, crush fennel, cumin, and coriander seeds. (Or, place seeds in heavy-weight plastic bag; use rolling pin to crush seeds.) 2. In small bowl, combine crushed seeds with olive oil and salt. With hand, rub lamb with crushed-seed mixture. 3. Place lamb on grill over medium heat. Cook 15 to 25 minutes for medium-rare or until of desired doneness, turning lamb occasionally. Thickness of butterflied lamb will vary B throughout; cut off sections of lamb as they are cooked and place on cutting board. 4. Serve lamb with lemon wedges if you like. SsAsk butcher to bone a 4-pound lamb shank half of leg and slit the meat lengthwise to spread open like a thick steak ons coriander seeds 1 tablespoon olive oil 1 1/2 teaspoons salt lemon wedges (optional) 14 ga 27 gb th apricot mixture. 3. If you like, serve chicken with Couscous Salad. COUSCOUS SALAD: About 15 minutes before serving or early in day, prepare one 10-ounce package (1 1/2 cups) couscous (precooked semolina) as label directs but use one 14 1/2-ounce can vegetable broth plus water to equal amount of water called for on label, and do not use margarine or butter or salt. In large bowl, mix 1 bunch radishes, coarsely chopped, 1 cup frozen peas, thawed, 1 cup frozen whole-kernel corn, thawedC , 3 tablespoons olive oil, 1 teaspoon grated lemon peel, and 1/2 teaspoon salt. Stir in couscous until mixed. Cover and refrigerate if not serving right away. Makes 8 accompaniment servings. 2 green onions, chopped 1/2 cup apricot preserves 1/3 cup catchup 2 tablespoons cider vinegar 1 tablespoon plus 1 teaspoon grated, peeled gingerroot 1 tablespoon plus 1 teaspoon soy sauce 6 large chicken legs (about 3 3/4 pounds) Couscous Salad (below) 20 Min_ 45 Min.` 3 pounds boneless butterflied lamb leg* 3 garlic cloves, each cut in half and crushed with side of chef's knife 2 teaspoons fennel seeds 2 teaspoons cumin seeds 2 teaspoons coriander seeds 1 tablespoon olive oil 1 1/2 teaspoons salt lemon wedges (optional) 20 Min_ 1.25 Hours` 14 ga 27 gb 385 mg R1027I Artichoke ChickenJ Polland SoftwareK North AmericanL Main CourseM In a shallow dish, combine the flour, salt, and pepper, mix well. Dip the chicken in the flour mixture, coating completely. Heat the oil in a large skillet over medium-high heat. Add the chicken and saut for 3 to 4 minutes per side, or until golden. Add the wine, sun dried tomatoes, and artichokes. Squeeze the lemon over the chicken and cook for 2 to 4 minutes, or until the sauce begins to glaze and no pink remains in the chicken. 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon black pepper 4 boneless, skinless chicken breasts halves (1 to 1 1/2 pounds total), pounded to 1/4-inch thickness 4 tablespoons olive oil 1/3 cup Soave or other dry white wine 1 package (3 ounces) sun dried tomatoes, reconstituted according to the package instructions and sliced 1 can (14 ounces) artichoke hearts, drained and quartered 1 lemon, cut in half 20 Min_ 45 Min.f Poultry R1028I Asian Chicken SoupJ Polland SoftwareK North AmericanL SoupM 41 mgQ or butter or salt. In large bowl, mix 1 bunch radishes, coarsely chopped, 1 cup frozen peas, thawed, 1 cup frozen whole-kernel corn, thawed, 3 tablespoons olive oil, 1 teaspoon grated lemon peel, and 1/2 teaspoon salt. Stir in couscous until mixed. Cover and refrigerate if not serving right away. Makes 8 accompaniment servings. Prepare Basic Chicken Soup as in steps 1 through 3, adding ginger slices to saucepan with chicken broth. Meanwhile, prepare rice as label directs. With slotted spoon, remove ginger slices from soup and discard. Complete soup as in step 4, adding cooked rice, watercress, green onions, soy sauce, and sesame oil to soup with shredded chicken. Each serving: About 245 calories, 22 g protein, 26 g carbohydrate, 5 g total fat (1 g saturated), 2 g fiber, 41 mg cholesterol, 900 mg sodium. Basic Chicken Soup 2 slices (1/8-inch-thick each) fresh ginger 1/2 cup regular long-grain rice 1 bunch (about 6 ounces) watercress, thick stems removed 2 medium green onions, sliced 1 tablespoon soy sauce 1/2 teaspoon Asian sesame oil^ 25 Min_ 50 Min` 22 gb 26 gc 900 mgf Poultry R1029I Basic Chicken SoupJ Polland SoftwareK North AmericanL SoupM 41 mgQ 20 gb 635 mgf Poultry l over medium heat. Add onion and cook until tender and lightly browned, about 5 minutes, stirring occasionally. 2. Add carrots, celery, chicken broth, pepper, and 3 cups water; heat to boiling over high heat. Add chicken to saucepan and reduce heat to low. Cover saucepan and simmer 8 to 10 minutes, until chicken just loses its pink color throughout and carrots and celery are tender. Remove saucepan from heat. 3. Using slotted spoon or tongs, remove chickenB from saucepan to plate; cool slightly until easy to handle. With fingers, pull chicken into shreds. 4. Return chicken to soup; heat through. ;1 tablespoon olive oil 1 small onion, finely chopped 2 medium carrots, cut into 1/4-inch-thick slices 2 medium celery stalks, cut into 1/4-inch-thick slices 2 cans (14 1/2 ounces each) chicken broth, skimmed of fat 1/8 teaspoon ground black pepper 2 medium skinless, boneless chicken-breast halves (10 ounces) 25 Min_ 50 Min` 1. In 4-quart saucepan, heat oil over medium heat. Add onion and cook until tender and lightly browned, about 5 minutes, stirring occasionally. 2. Add carrots, celery, chicken broth, pepper, and 3 cups water; heat to boiling over high heat. Add chicken to saucepan and reduce heat to low. Cover saucepan and simmer 8 to 10 minutes, until chicken just loses its pink color throughout and carrots and celery are tender. Remove saucepan from heat. 3. Using slotted spoon or tongs, remove chickenB from saucepan to plate; cool slightly until easy to handle. With fingers, pull chicken into shreds. 4. Return chicken to soup; heat through. ;1 tablespoon olive oil 1 small onion, finely chopped 2 medium carrots, cut into 1/4-inch-thick slices 2 medium celery stalks, cut into 1/4-inch-thick slices 2 cans (14 1/2 ounces each) chicken broth, skimmed of fat 1/8 teaspoon ground black pepper 2 medium skinless, boneless chicken-breast halves (10 ounces) 25 Min_ 50 Min` 20 Min` 28 gb 19 gc 840 mg R1031I$Auntie Lynette's Meat Loaf Surprise J Polland SoftwareK North AmericanL Main CourseM 127 mgQ 1. In 3-quart saucepan, heat potatoes and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 10 to 15 minutes until potatoes are fork-tender. Drain potatoes and return to saucepan. Add milk, margarine or butter, 1/2 teaspoon salt, and 1/8 teaspoon pepper. With potato masher, mash potatoes until mixture is smooth; set aside. 2. Preheat oven to 350 degrees F. In blender at high speed or in food processor with knife blade attached, blend tomatoes with their juice and 1/2 cup water until smooth. 3. In large bowl, mix ground beef, eggs, bread crumbs, grated Parmesan, garlic, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1/2 cup tomato mixture until well combined but not overmixed. 4. Onto long sheet of waxed paper (14" by 12"), pat meat mixture into 11" by 9" rectangle. Spread mashed potatoes over meat rectangle leaving a 1-inch border all around. Place spinach over potatoes; sprinkle with 1/4 teaspoon salt. 5. Starting at a narrow end, roll w meat with potatoes and spinach, jelly-roll fashion, lifting waxed paper and using long, metal spatula to loosen meat from waxed paper. Carefully place rolled meat loaf, seam side down, in 13" by 9" glass or ceramic baking dish. 6. Pour remaining tomato mixture over and around meat loaf. Bake meat loaf 1 hour and 15 minutes. Let meat loaf stand 10 minutes before slicing. stand 10 minutes before slicing. 1 1/2 pounds all-purpose potatoes (about 3 large), peeled and cut into 2-inch chunks 1/4 cup milk 2 tablespoons margarine or butter (1/4 stick) 1 1/4 teaspoons salt 1/4 teaspoon ground black pepper 1 can (14 1/2 ounces) diced tomatoes 2 pounds ground beef chuck 2 large eggs 3/4 cup seasoned dried bread crumbs 1/4 cup grated Parmesan cheese 1 garlic clove, minced 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 30 Min._ 1.75 Hours` 21 ga 28 gb 26 gc 1015 mg R1032I Autumn Chicken DinnerJ Polland SoftwareK North AmericanL Main CourseM paper and using long metal spatula to loosen meat from waxed paper. Carefully place rolled meat loaf, seam side down, in 13" by 9" glass or ceramic baking dish. 6. Pour remaining tomato mixture over and around meat loaf. Bake meat loaf 1 hour and 15 minutes. Let meat loaf stand 10 minutes before slicing. 1. Preheat oven to 400 degrees F. Remove husks and silk from corn. With serrated knife, cut each ear of corn crosswise into 3 pieces. Cut zucchini into 3-inch chunks. Cut each tomato lengthwise in half. 2. Place chicken breasts in large roasting pan (17" by 11 1/2"); sprinkle with oregano and 1/2 teaspoon salt. Arrange corn and zucchini around chicken. Bake chicken and vegetables 30 minutes. Add tomatoes and bake 15 minutes longer or until juices run clear when chicken is pierced with a Fknife and vegetables are tender. 3. Meanwhile, in cup, with fork, mix lemon juice, olive or salad oil, chopped basil, sugar, crushed red pepper, and 1/2 teaspoon salt. 4. Arrange chicken and vegetables on large platter. Brush chicken and vegetables with lemon mixture. (Remove skin from chicken before eating if you like.) Bake meat loaf 1 hour and 15 minutes. Let meat loaf stand 10 minutes before slicing. y4 medium-size ears of corn 2 medium-size zucchini (about 10 ounces each) 4 large plum tomatoes 4 medium-size chicken-breast halves (about 2 1/2 pounds) 1/2 teaspoon dried oregano leaves salt 3 tablespoons lemon juice 1 tablespoon olive or salad oil 2 tablespoons chopped fresh basil or 1 teaspoon dried basil leaves 1/2 teaspoon sugar 1/4 teaspoon crushed red pepper 30 Min._ 60 Min` 82 mgc 650 mgf Poultry R1033I Baked "Fried" ChickenJ Polland SoftwareM 1. Preheat oven to 425 degrees F. Spray 15 1/2" by 10 1/2" jelly-roll pan with cooking spray. 2. On waxed paper, mix bread crumbs, cheese, cornmeal, and ground red pepper. In pie plate, beat egg white and salt. 3. Dip each piece of chicken in egg-white mixture, then coat with bread-crumb mixture. Place chicken in pan; spray lightly with cooking spray. 4. Bake chicken 35 minutes or until coating is crisp and juices run clear when chicken is pierced with tip of knife. Garnish with gre Polland SoftwareK North AmericanL Main CourseM 6RZPlace roast into crockpot. Cover with soup mix, chili sauce and coke. Cook all day on low.VC3 lb. roast 1 packet onion soup mix 1 bottle chili sauce 1 can Coke Polland SoftwareK North AmericanL Main CourseM Remove steak to pan large enough in which to bake it. Layer onions and garlic over meat. Sprinkle flour over top. Now combine bouillon, beer, sugar, parsley flakes, thyme, salt and pepper. Pour over steak and bake uncovered in 325 degree oven for 3 hours. Serve over cooked broad noodles or cooked rice. Garnish with green pepper slices, fresh parsley and cherry tomatoes. Serves 5 - 6. Polland SoftwareK North AmericanL Main CourseM 81 mgQ The apple-jelly glaze offsets the smoky flavor of this easy-to-make and impressive holiday ham. You can make this ham hours ahead of your party and keep it at room temperature no more than one hour before it is ready to serve. 1. Preheat oven to 325 degrees F. Remove skin and trim some fat from ham, leaving about 1/4" fat covering. 2. Place ham on rack in large roasting pan (17" by 11 1/2"). Insert meat thermometer into center of ham, being careful that pointed end of thermometer does n R1030I Asian Pork & Baby PeasJ Polland SoftwareK Middle EasternL Main CourseM 64 mgQ 1. In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until hot. Add pork slices and garlic, and cook until they are browned on the outside and just lose their pink color on the inside, about 6 minutes, stirring occasionally. Transfer pork to plate. 2. To same skillet, add frozen peas, soy sauce, rice vinegar, ginger, molasses, and crushed red pepper; cook, about 4 minutes, until peas are heated through. Return pork to skillet; toss to coat. Spoon pork mixture over riceB to serve. d2 teaspoons vegetable oil 1 pork tenderloin (about 1 pound), cut into 1/4-inch-thick slices 2 garlic cloves, crushed with garlic press 1 package (10 ounces) frozen baby peas 3 tablespoons reduced-sodium soy sauce 2 tablespoons seasoned rice vinegar 1 tablespoon grated, peeled fresh ginger 1 tablespoon mild molasses 1/4 teaspoon crushed red pepper 10 Min. Skinless breasts are lightly glazed with sweet mustard and a touch of olive oil, and served with golden onion and potato wedges. It all cooks in the oven at the same time. Delicious with steamed fresh green beans. 1. Preheat oven to 450 degrees F. In 13" by 9" metal baking pan, toss potatoes and onion with 4 teaspoons olive oil, 3/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper; bake 25 minutes on middle oven rack. 2. Meanwhile, place chicken-breast halves in small roast ing pan; coat chicken with 1 teaspoon oil. In cup, mix remaining teaspoon oil with honey mustard; set aside. 3. After vegetables have baked 25 minutes, remove pan from oven and carefully turn vegetables with metal spatula. Return vegetables to oven, placing pan on lower oven rack. Place chicken on upper rack. 4. After chicken has baked 10 minutes, remove from oven; brush with honey-mustard mixture. Bake chicken and vegetables 12 to 15 minutes longer until juices run clear when thicke st part of chicken is pierced with a knife and vegetables are golden and tender. Serve chicken with vegetables. Each serving: About 380 calories, 31 g protein, 44 g carbohydrate, 10 g total fat (1 g saturated), 66 mg cholesterol, 630 mg sodium. 1 1/2 pounds small red potatoes, each cut into quarters 1 jumbo onion (1 pound), cut into eighths 6 teaspoons olive oil 4 medium chicken-breast halves, skin removed 2 tablespoons honey mustard^ 10 Min._ 60 Minf Poultry R1035I Baked Whole SalmonJ Polland SoftwareK North AmericanL Main CourseM ining 1 teaspoon oil with honey mustard; set aside. 3. After vegetables have baked 25 minutes, remove pan from oven and carefully turn vegetables with metal spatula. Return vegetables to oven, placing pan on lower oven rack. Place chicken on upper rack. 4. After chicken has baked 10 minutes, remove from oven; brush with honey-mustard mixture. Bake chicken and vegetables 12 to 15 minutes longer un 1. Preheat oven to 350 degrees F. Place salmon on heavy-duty foil (large enough to wrap the salmon). Layer salmon with lemon and onion slices; add wine. Sprinkle with parsley, pepper, and salt. 2. Seal foil tightly around salmon. Bake 50 to 60 minutes until fish is flaky and tender. Remove from oven; open foil and arrange salmon on a platter. If you like, remove the skin before serving. Garnish with lemon wedges. Each serving: About 110 calories, 3 g fat, 47 mg cholesterol, 115 mg soB dium. whole salmon 2 large lemons, thinly sliced 1 large onion, thinly sliced 1/2 cup dry white wine or dry vermouth 2 tablespoons chopped parsley 1/2 teaspoon freshly ground pepper 1/2 teaspoon salt lemon wedges^ 20 Min_ 45 Min. R1036I Balsamic Chicken & ArtichokesJ Polland SoftwareK North AmericanL Main CourseM 1/2 teaspoon salt lemon wedges 1. Cut chicken into 2-inch chunks. On waxed paper, mix pepper, 2 tablespoons flour, and 1/2 teaspoon salt; use to coat chicken chunks. Cut ham into 2" by 1/4" strips. 2. Prepare frozen artichoke hearts as label directs; drain. 3. In nonstick 12-inch skillet over medium-high heat, in hot olive or salad oil, cook chicken until golden brown and it just loses its pink color throughout. 4. In cup, mix balsamic vinegar, 1 teaspoon flour, 1/2 teaspoon salt, and 1/2 cup water. Stir balsamic-B vinegar mixture, ham, artichoke hearts, and frozen peas into skillet; heat to boiling. Spoon mixture onto platter; garnish with parsley sprigs. Each serving: About 290 calories, 6 g fat, 81 mg cholesterol, 720 mg sodium. eshly ground pepper 1/2 teaspoon salt lemon wedges 20 Min_ 45 Min. R1036I Balsamic Chicken & ArtichokesK North AmericanL Main CourseM C2 large skinless, boneless chicken-breast halves (about 1 pound) 1/4 teaspoon pepper all-purpose flour salt 1/2 8-ounce package 97% fat-free ham steaks 1 9-ounce package frozen artichoke hearts 1 tablespoon olive or salad oil 2 tablespoons balsamic vinegar 1 10-ounce package frozen peas parsley sprigs for garnish 30 Min._ 30 Min.f Poultry R1037I*Balsamic Chicken with Potatoes and ArugulaJ Polland SoftwareK North AmericanL Main CourseM 1. Cut each chicken thigh in half. In bowl, toss chicken with flour and salt. Peel garlic cloves and cut each lengthwise in half. 2. In nonstick 12-inch skillet over medium heat, in hot salad oil, cook chicken thighs and garlic, covered, 20 minutes or until chicken is browned and juices run clear when chicken is pierced with a knife, turning once halfway through cooking time. 3. Meanwhile, cut each potato into quarters. In 2-quart saucepan over high heat, heat potatoes and enough water u``chpu} -u5+u x]`fhpu ~{xx{{x{{xm]]chms{ pmsw} to cover to boiling. Reduce heat to low; cover and simmer 7 to 10 minutes until potatoes are just tender; drain and keep warm. Wash arugula; drain well. 4. In cup, stir brown sugar, balsamic vinegar, and soy sauce. When chicken is done, add vinegar mixture to skillet, tossing to coat chicken well. Remove skillet from heat; add potatoes and half of arugula, tossing to mix well. Arrange remaining arugula on platter or 4 dinner plates; top with chicken mixture. About 345 calories, 9 g faC(t, 117 mg cholesterol, 920 mg sodium. 06 large skinless, boneless chicken thighs (about 1 1/4 pounds) 2 tablespoons all-purpose flour 1/2 teaspoon salt 3 garlic cloves 1 tablespoon salad oil 1 pound medium-size red potatoes 2 bunches arugula 2 tablespoons brown sugar 2 tablespoons balsamic or red wine vinegar 2 tablespoons soy sauce 10 Min._ 30 Min.f Poultry 2 tablespoons balsamic or red wine vinegar 2 tablespoons soy sauce R1038I Barbecued Chicken KabobsJ Polland SoftwareK North AmericanL Main CourseM 1. Preheat broiler as manufacturer directs. Cut mushrooms in half, if large. Cut roasted red peppers into 1 1/2-inch pieces. Cut off roots from green onions. Cut green onions into 3-inch lengths. If using chicken-breast halves, cut into 2-inch pieces. 2. On each of 4 long metal skewers, alternately thread chicken cubes, mushrooms, roasted red peppers, and green onions. In small bowl, mix barbecue sauce and salad oil until blended. 3. Place skewers on rack in broiling pan; brush all overver 1. For stuffing, in small saucepan, cook onion, celery, and garlic in hot oil until tender, but not brown. 2. In large bowl, combine eggs, spinach, parsley, basil, marjoram, and pepper; add onion mixture. Stir in croutons and Parmesan cheese. Drizzle with water to moisten, tossing lightly. Set aside. 3. Remove fell (pinkish-red paper-thin layer) from lamb. Pound lamb to an even thickness, and sprinkle with rosemary. Spread stuffing over lamb. Roll up (starting from long side), and tie dsecurely. 4. Place lamb, seam-side down, on a rack in a large, shallow roasting pan. Insert a meat thermometer into thickest portion of meat. Roast in 325 degrees F. oven, uncovered, until thermometer registers 150 degrees F. Let roast stand for 15 minutes before carving. Each serving: About 475 calories, 28 g fat, 169 mg cholesterol, 360 mg sodium. oons prepared mustard 2 tablespoons lemon juice 1/4 teaspoon garlic salt R1040 We recommend utilizing the pan drippings to make a sauce. Here's how: Spoon off any fat from drippings in pan; add 1 1/2 cups water, 1 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper, stirring to loosen browned bits. Over medium heat, heat to boiling. 3/4 cup chopped onion 1/3 cup chopped celery 2 garlic cloves, minced 1/4 cup olive oil or cooking oil 2 large eggs, beaten 1 10-ounce package frozen chopped spinach, thawed and squeezed dry 1/4 cup chopped parsley 3 tablespoons chopped fresh basil or 1 tablespoon crushed dried basil 1/4 teaspoon crushed dried marjoram 1/4 teaspoon pepper 6 cups unseasoned croutons* 1/4 cup grated Parmesan cheese 1/2 cup water 1 7-pound lamb leg, boned and butterflied 1 teaspoon crushed dried B rosemary 10 Min._ 45 Min. 69 mg cholesterol, 360 mg sodium. en onions if you like. Each serving: About 365 calories, 45 g protein, 14 g carbohydrate, 13 g total fat (4 g saturated), 126 mg cholesterol, 630 mg sodium. olive oil nonstick cooking spray 1/2 cup plain dried bread crumbs 1/4 cup grated Parmesan cheese 2 tablespoons cornmeal 1/2 teaspoon ground red pepper 1 egg white 1/2 teaspoon salt One 3 1/2-pound chicken, cut up and skin removed green onions for garnish 15 Min._ 45 Min.f Poultry R1034I*Baked Honey-Mustard Chicken and VegetablesJ Polland SoftwareK North AmericanL Main CourseM ables are golden and tender. Serve chicken with vegetables. Each serving: About 380 calories, 31 g protein, 44 g carbohydrate, 10 g total fat (1 g saturated), 66 mg cholesterol, 630 mg sodium. ts. Over medium heat, heat to boiling. [1. In large saucepot, prepare egg noodles as label directs. 2. Meanwhile, in 3-quart saucepan over medium heat, heat pink beans, picante sauce, and 3/4 cup water until hot. 3. Drain noodles and place in large bowl. Spoon bean mixture over noodles. Toss to serve. Each serving: About 445 calories, 3 g fat, 51 mg cholesterol, 995 mg sodium. V{1/2 16-ounce package curly wide egg noodles 2 15- to 16-ounce cans pink beans, drained 1 12-ounce jar mild picante sauce ^ 10 Min._ 25 Min R1043I Beef & Wild Mushroom StewJ Polland SoftwareK North AmericanL Main CourseM 2 tablespoons chopped fresh basil 2 tablespoons sliced pitted ripe olives 1/8 teaspoon cracked black pepper 10 Min._ 15 Min. R1042I Beans and PastaK ItalianL Main CourseM wuid, carrots, chicken broth, red wine, thyme, and bay leaf. Heat to boiling over high heat. Cover Dutch oven and bake 1 1/4 hours. Add saut ed mushrooms; bake 15 minutes longer or until beef is tender. Discard bay leaf before serving. Each serving: About 370 calories, 36 g protein, 13 g carbohydrate, 18 g total fat (6 g saturated), 87 mg cholesterol, 480 mg sodium. 2 tablespoons vegetable oil 1 pound medium mushrooms, each cut in half 1 package dried mushrooms (1/2 ounce) 2 pounds beef for stew, cut into 1 1/2-inch chunks 3/4 teaspoon salt 1 large onion, diced 2 garlic cloves, minced 2 medium carrots, each cut lengthwise in half, then crosswise into thirds 2 tablespoons tomato paste 1 cup chicken broth 3/4 cup dry red wine 1/4 teaspoon dried thyme leaves 1 bay leaf 30 Min._ 2 Hoursf R1044I)Beef Brisket With Fresh & Dried MushroomsJ Polland SoftwareK North AmericanL Main CourseM 1. In 5-quart Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat. Add mushrooms and cook until tender and lightly browned and most of liquid evaporates, about 10 minutes; transfer to small bowl. 2. Meanwhile, in 2-cup glass measuring cup, add dried mushrooms to 1 cup boiling water. Set aside. 3. Toss beef with salt. In same Dutch oven, heat remaining 1 tablespoon vegetable oil. Add beef chunks, half at a time, and cook until browned, 10 to 12 minutes per batch; transfer to bowl. 4. With slotted spoon, remove dried mushrooms from soaking liquid and coarsely chop; strain liquid. Set aside mushrooms and liquid. 5. Preheat oven to 350 degrees F. In drippings in Dutch oven, cook onion with 2 tablespoons water until onion is tender and lightly browned, about 10 minutes, stirring occasionally. Add garlic and cook 2 minutes longer. Stir in tomato paste; cook 1 minute, stirring constantly. 6. Return beef to Dutch oven; add dried mushrooms with their strained liq 1. In small bowl, soak dried mushrooms in 3/4 cup boiling water 30 minutes. Meanwhile, cut off and discard stems from shiitake mushrooms; trim stem ends from white mushrooms. Wipe both kinds of mushrooms to remove any sand. 2. With slotted spoon, remove porcini mushrooms from soaking liquid, reserving liquid. Rinse porcini mushrooms to remove sand; chop. Strain soaking liquid through sieve lined with paper towel. Set aside. 3. In 8-quart Dutch oven, heat vegetable oil over medium-high heat. Add brisket and brown on both sides, about 10 minutes. Remove brisket and set aside. Add onions to Dutch oven and cook over medium heat until lightly browned, about 15 minutes, stirring occasionally. Stir in garlic and cook 30 seconds. Stir in flour and cook until browned, about 2 minutes. 4. Preheat oven to 325 degrees F. Return brisket to Dutch oven. Stir in chopped porcini mushrooms, mushroom liquid, whole shiitake and white mushrooms, broth, red wine, brandy, sage, bay leaf, th yme leaves, salt, pepper, and 2 tablespoons chopped parsley. Heat to boiling over high heat. Cover; place in oven and cook 2 1/2 hours or until brisket is fork-tender. 5. Remove meat from Dutch oven to large platter; let stand 15 minutes. Skim fat from sauce in Dutch oven. Discard sage and bay leaf. Heat sauce to boiling over high heat. Reduce heat to medium-high and cook, uncovered, 15 minutes to thicken sauce slightly. Stir remaining 2 tablespoons parsley into sauce. Slice brisket acroD ss the grain. Serve brisket with sauce. Garnish with thyme sprigs. Each serving: About 330 calories, 34 g protein, 10 g carbohydrate, 16 g total fat (4 g saturated), 98 mg cholesterol, 320 mg sodium. 5. Remove meat from Dutch oven to large platter; let stand 15 minutes. Skim fat from sauce in Dutch oven. Discard sage and bay leaf. Heat sauce to boiling over high heat. Reduce heat to medium-high and cook, uncovered, 15 minutes to thicken sauce slightly. Stir remainin 1/2 ounce sliced dried porcini mushrooms (about 1/2 cup) 1/2 pound shiitake mushrooms 1/2 pound small white mushrooms 1/4 cup vegetable oil 1 fresh beef brisket (4 pounds), trimmed 4 medium red onions, sliced 2 garlic cloves, sliced 3 tablespoons all-purpose flour 1 can (13 3/4 to 14 1/2 ounces) beef broth 1 cup dry red wine 1/4 cup brandy 4 large whole fresh sage leaves 1 bay leaf 1 1/2 teaspoons fresh thyme leaves 1/2 teaspoon salt 1/4 teaspoon coarsely ground black pepperB9 1/4 cup chopped fresh parsley thyme sprigs for garnish 1 1/2 Hours_ 4 Hoursf R1045I!Beef Rib Roast with Madeira GravyJ Polland SoftwareK North AmericanL Main CourseM 1/4 cup brandy 4 large whole fresh sage leaves 1 baB y leaf 1 1/2 teaspoons fresh thyme leaves 1/2 teaspoon salt 1/4 teaspoon coarsely ground black pepper 1/4 cup chopped fresh parsley thyme sprigs for garnish 1 1/2 Hours 1. In large roasting pan (about 17" by 11 1/2"), place beef rib roast, fat-side up. In mortar with pestle, crush fennel seeds. Stir in pepper, salt, and 2 tablespoons chopped parsley. Rub fennel mixture over roast. Insert meat thermometer into center of roast, being careful that pointed end of thermometer does not touch bone. Roast beef in 325 degrees F oven until meat thermometer reaches 140 degrees F for medium-rare (about 20 minutes per pound) or until of desired doneness. 2. When bee f is done, place on warm large platter and let stand 20 minutes for easier carving. Meanwhile, prepare gravy: Pour pan drippings into 2-cup measuring cup or medium bowl (set pan aside); let drippings stand a few seconds until fat separates from meat juice. Skim 2 tablespoons fat from drippings into 2-quart saucepan; skim and discard remaining fat. Add Madeira and 1/2 cup water to roasting pan; over medium heat, stir until brown bits are loosened from pan; add to meat juice in cup with enou gh water to equal 2 cups. 3. Into fat in saucepan over medium heat, stir flour until blended; cook, stirring constantly, until flour turns golden brown. Gradually stir in meat-juice mixture and bouillon; cook, stirring constantly, until gravy boils and thickens slightly; keep warm. 4. In 10-inch skillet over medium-high heat, in hot olive or salad oil, cook cherry tomatoes until heated through, stirring occasionally. 5. To serve, if you like, sprinkle more chopped parsley over roast beD ef. Spoon saut ed tomatoes around beef on platter. Pour gravy into gravy boat to serve over beef. Makes 12 main-dish servings. Each serving: About 505 calories, 42 g fat, 105 mg cholesterol, 345 mg sodium. juice mixture and bouillon; cook, stirring constantly, until gravy boils and thickens slightly; keep warm. 4. In 10-inch skillet over medium-high heat, in hot olive or salad oil, cook cherry tomatoes until heated through, stirring occasionally. 5. To serve, if Cook 1 cup rice. While it simmers, rinse arugula, then prepare stir-fry. (If you can't find precut beef, slice a piece of round steak.) 1. In nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat. Add green onions and mushrooms and cook until tender and brown, about 5 minutes, stirring often. Remove to bowl. 2. In same skillet, heat 1 teaspoon oil. Add half the beef and cook, stirring constantly, until beef just loses its pink color. Remove to bowl with vegetables. Cook re maining beef as above, adding remaining 1 teaspoon oil. 3. In cup, mix soy sauce, balsamic vinegar, and brown sugar. Return beef mixture to skillet; stir in soy-sauce mixture. Cook 1 minute to heat through, stirring. Remove from heat; stir in half the arugula. 4. Spoon beef mixture over remaining arugula on platter. Each serving: About 260 calories, 29 g protein, 18 g carbohydrate, 15 g total fat (5 g saturated), 48 mg cholesterol, 875 mg sodium. :4 teaspoons vegetable oil 1 bunch green onions, cut into 1 1/2-inch pieces 1 package (8 ounces) sliced mushrooms 1 package (16 ounces) sliced beef for stir-fry 3 tablespoons soy sauce 3 tablespoons balsamic vinegar 2 tablespoons brown sugar 2 bunches arugula or 2 packages (8 ounces each) prewashed spinach 10 Min._ 20 Minf R1047 A)Beef Tenderloin with Broiled-Tomato Sauce Polland SoftwareK ItalianL Main CourseM 1. Preheat broiler if manufacturer directs. Cut each tomato lengthwise in half. Coarsely chop onion. Place tomatoes, cut-side up, and onion in broiling pan. With oven rack at closest position to source of heat, broil tomatoes and onion 15 to 20 minutes or until lightly charred. Remove pan from oven; set aside. When tomatoes are cool enough to handle, discard tomato skins; coarsely chop tomatoes. 2. Sprinkle tenderloin steaks with pepper and 1 teaspoon salt. In 12-inch skillet over medium R1041I(Basil, Mozzarella & Tomato Pizza for OneJ Polland SoftwareK ItalianL Main CourseM mPreheat oven to 450 degrees F. Place one 4-ounce Italian bread shell on ungreased cookie sheet. Arrange plum tomato slices over bread; sprinkle with shredded mozzarella cheese. Top with chopped fresh basil, sliced olives, and black pepper. Bake 10 minutes or until cheese is melted. Each serving: About 510 calories, 14 g fat, 44 mg cholesterol, 1005 mg sodium. 1/2 8-ounce package Italian bread shells (one 4-ounce bread shell, about 6 inches in diameter) 1 plum tomato, very thinly sliced 1/2 cup shredded mozzarella cheese (2 ounces) 2 tablespoons chopped fresh basil 2 tablespoons sliced pitted ripe olives 1/8 teaspoon cracked black pepper 10 Min._ 15 Min. R1042I Beans and PastaJ Polland SoftwareK ItalianL Main CourseM il cheese is melted. Each serving: About 510 calories, 14 g fat, 44 mg cholesterol, 1005 mg sodium. 1. Brown ribs in oil in skillet. Season with salt and pepper. Place in 13" by 9" glass baking dish, reserving 2 teaspoons pan drippings. 2. Saut onion in reserved pan drippings in skillet until tender. Add catchup, water, brown sugar, Worcestershire, vinegar, mustard, lemon juice, and garlic salt; mix well. Simmer for 15 minutes, stirring frequently. 3. Pour sauce over ribs. Bake (uncovered) in preheated 350 degrees F. oven 45 minutes or until done. Each serving: About 535 calorieB0s, 38 g fat, 146 mg cholesterol, 585 mg sodium 10 thick spareribs 2 tablespoons oil 1/4 teaspoon salt 1/8 teaspoon pepper 1 onion, sliced 1 cup catsup 1 cup water 2 tablespoons brown sugar 3 tablespoons Worcestershire 2 tablespoons vinegar 2 tablespoons prepared mustard 2 tablespoons lemon juice 1/4 teaspoon garlic salt 20 Min_ 45 Min. R1040I Basil Stuffed Lamb RoastJ Polland SoftwareK North AmericanL Main CourseM onally. 5. To serve, if with half of barbecue mixture. Place pan in broiler about 3 inches from source of heat; broil kabobs 7 minutes. Turn skewers; brush with remaining barbecue mixture and broil 7 to 8 minutes longer until chicken and vegetables are tender and chicken loses its pink color throughout. 4. Arrange Boston lettuce and watercress on platter. Arrange skewers over greens. Each serving: About 355 calories, 10 g fat, 91 mg cholesterol, 1235 mg sodium. Q1 10-ounce package medium-size mushrooms 1 7-ounce jar roasted red peppers, drained 1 bunch green onions 1 1/4 pounds skinless, boneless chicken-breast cubes for kabobs or 1 1/4 pounds skinless, boneless chicken-breast halves 1 cup bottled honey-Dijon barbecue sauce 1 tablespoon salad oil 1 head Boston lettuce 1 bunch watercress 15 Min._ 30 Min.f Poultry R1039I Barbecued SpareribsJ Polland SoftwareK North AmericanL Main CourseM uncovered, 15 minutes to thicken sauce slightly. Stir remainin X1 3-rib beef rib roast (small end), about 7 pounds, with chine bone removed 1 tablespoon fennel seeds 1 teaspoon coarsely ground black pepper 1 teaspoon salt chopped parsley 1/4 cup Madeira or dry sherry 2 tablespoons all-purpose flour 1 1/4 teaspoons beef-flavor instant bouillon 1 tablespoon olive or salad oil 1 pint cherry tomatoes 1.25 Hours_ 3 1/2 Hoursf R1046I Beef Stir-Fry With ArugulaJ Polland SoftwareK ChineseL Main CourseM Untoggle Status Area Register Software Print Registation Goto DataEntry About Chef Geneva Monaco Print Recipe ,+,+,+2+V,V, WithoutV,V,V,V,V,V,V,V,V,V Print this recipe with ou without the Chef Logo.B+ ) = 1 Goto Releated Cuisine Records Helvetica Geneva Monaco R1050 A$Artichoke and Spinach Stuffed Shells Polland SoftwareK Italianur dressing over vegetables; place in a large jar with a tight-fitting lid. Shake jar to stir ingredients; refrigerate overnight. Serve spread with assorted crackers. 4-oz cans mushroom stems and pieces drained and finely chopped 1 14-oz can artichoke hearts drained and finely chopped 1 10-oz jar pimiento-stuffed olives drained and finely chopped 1 6-oz can ripe olives drained and finely chopped 1/4 Cup Chopped green pepper 1/2 Cup Chopped celery 3/4 Cup Vinegar 3/4 Cup Olive oil 1/4 Cup Instant minced onion 2 1/2 Teaspoons Italian seasoning 1 Teaspoon Onion salt 1 Teaspoon Salt 1 Teaspoon Seasoned salt 1 Teaspoon Garlic salt 1 Teaspoon Sugar 1 TeB aspoon Cracked black pepper R1050 A$Artichoke and Spinach Stuffed Shells Italian Main CourseM Cook spinach and artichoke hearts according to package directions, omitting salt; drain well. Chop artichoke hearts, and set aside. Cook shells according to package and set separately on a piece of wax paper. Position knife blade in food processor bowl; add spinach, ricotta cheese, and next 4 ingredients. Process 30 seconds or until smooth. Transfer to a bowl; stir in choped artichokes and sour cream. Combine stewed tomatoes, tomato sauce, cornstarch, and 1-1/2 tablespons basil in a cepan; stir well. Cook over medium heat until thickened, stirring frequently. Spoon 1 cup tomato mixture in botton of an 1 x 7 x 1/2-inch baking dish coated with cooking spray. Spoon spinach mixture evenly into shells. Place shells on sauce in baking dish. Spoon remaining sauce on top of the shells. Bake uncovered at 350x for 30 minutes or until bubbling. Garnish with basil sprigs, if desired. R1051 Asparagus Parmigiano Polland SoftwareK ItalianL Main CourseM oDrain cooked asparagus; arrange in shallow baking dish. Saute onion and garlic in oil in saucepan til golden. Add salt, Tabasco sauce, and tomatoes; simmer, uncovered, 10 min. Add thyme and tomato sauce; simmer 20 min. Pour over asparagus. Place slices of mozzarella cheese over top. Sprinkle with Parmesan. Bake in preheated 350 oven 30 min. Yield: 6-8 servings /1 1/2 pounds Asparagus -- cooked 1 Onion -- chopped 10 milliliters Garlic -- minced 3 tablespoons Oil 1 teaspoon Salt 1/4 teaspoon Tabasco sauce 1 pound Tomatoes, canned 1/4 teaspoon Thyme 8 ounces Tomato sauce -- canned 4 ounces Mozzarella cheese -- thin slic 2 tablespoons Parmesan cheese -- grated us. Place slices of mozzarella cheese over top. Sprinkle with Parmesan. Bake in preheated 350 oven 30 min. Yield: 6-8 servings R1052 Avocado 'N Everything Pizza Polland SoftwareK ItalianL Main CourseM Heat oven to 425F. Stir together buttermilk mix and water with fork in small bowl. Pat or roll into 12-inch circle on ungreased baking sheet or pizza pan. Mix together tomato sauce and green onion; spread over pizza dough. Top with cheese, mushrooms, olives and tomato slices. Drizzle olive oil over top. Bake 15 to 20 minutes or until edge of crust is golden brown. Remove pizza from oven and arrange avocado slices over top. Garnish with basil leaves and serve. 92 cups buttermilk baking mix 1/2 cup hot water 8 ounces tomato sauce 1/4 cup green onion -- chopped 1/2 cup mozzarella cheese -- shredded 1/2 cup mushrooms -- sliced 1/3 cup black olives -- sliced 1 small tomato -- sliced 2 tablespoons olive oil 1 avocado -- seed, peel, slice Fresh basil leaves, optional R1053 Baked Artichokes Polland SoftwareK ItalianL Main CourseM Snap the bottom outer leaves off each artichoke and discard. Put the artichokes in water acidulated with a few drops oflemon juice to keep them from discoloring. Using a small sharp knife, trim the stems to their tender corres and cut the tops off the leaves. Spread the leaves and scoop and scrape out the choke and any prickly inner leaves with a spoon. To make the filling, mix the herbs, peperoncino (red dried pepper), salt, pepper and a little olive oil. Divide the mixture evely anhem from discoloring. Using a small sharp knife, trim the stems to their tender corres and cut the tops off the leaves. Spread the leaves and scoop and scrape out the choke and any prickly inner leaves with a spoon. To make the filling, mix the herbs, peperoncino (red dried pepper), salt, pepper and a little olive oil. Divide the mixture evely an "Every time that I make this cheesy dish, I get requests for the recipe. It puts a different spin on spaghetti and is great for any meal. The leftovers, if there are any, also freeze well for a quick meal later on in the week." - Ruth Koberna In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes. Place half of the spaghetti in a greased 13x9x2" baking dish. Top wiB th half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through. Preheat oven to 375 degrees. Cook vermicelli according to package directions. Drain and place into a baking dish that has been buttered, oiled or sprayed with cooking spray. Melt butter in a sauce pan, and add onions and saute until transparent. Add flour to make a roux and cook for about 3 or 4 minutes. Add the milk and stir until hot. Remove about a cup of the milk and set aside. Add the cheeses to the saucepan and continue stirring untill the cheese has melted. Add the spices. Gradual ly add the eggs to the cooled reserved milk and beat until the eggs are incorporated. Stirring continuously, add the eggs to the saucepan a little at a time. Continue stirring and cook until the sauce begins to thicken. Pour the cheese sauce over the vermicelli and sprinkle withe the breadcrumbs. Bake for 30 minutes or until brown on top. For a really neat looking dish, do a crust of breadcrumbs by layering the bottom and sides of the baking dish with beaten egg followed by a layer of bre In saucepot, prepare ziti as label directs. Meanwhile, cut green peppers, carrots, celery, and onion into 1/2" pieces. In nonstick skillet over med. high heat, in hot salad oil, cook vegetables til lightly browned. Stir in 1/4C. water; continue cooking over med. heat til vegetables are tender crisp. Preheat oven to 375 F. Drain ziti in colander; set aside. To same saucepot, add cooked vegetables; stir in crushed tomatoes, vegetable juice, sugar, salt, and oregano; over high heat, heat to b aoiling. Remove saucepot from heat; stir in cooked ziti. Reserve 1 C. shredded mozzarella for topping. Into ziti mixture in saucepot, stir Parmesan cheese and remaining mozzarella. Spoon mixture into shallow 4 qt. casserole; sprinkle with reserved mozzarella cheese. Cover casserole and bake 30 minutes or til cheese melts and mixture is hot and bubbly. g while cooking. Tie the roll with strings at 1-1/2 to 2 in. intervals. 3.Rub the rosemary between your palms to break it up. Season the flour with the rosemary, remaining oregano, and salt and pepper. Rub this mixture onto the surface of the beef roll. 4.In a pan large enough to hold the roll, heat the olive oil over moderately high heat. Add the beef roll, turning to brown the entire sur- face. 5.Add the garlic and onion and cook until the garlic begins to turn golden brown. Add the win e and cook for one minute. 6.Add the tomatoes with their juice and salt & pepper to taste. Cover the pan and simmer over low heat for 1 to 1-1/2 hours or until very tender when pierced with a fork. If liquid app- ears to be diminishing during the cooking, splash a bit more wine into the pan. 7.Remove from pan & place on a heated platter. Remove the strings, cut into 1/2 in. thick sli- ces, pour the tomato mixture over the slices and serve. Note: If serving cold, place the braciole on a pla Prepare noodles according to package directions.Mix ricotta cheese with eggs. Prepare whitesauce: melt butter in medium saucepan, addflour, stirring until smooth. Add milk slowlyusing whisk. Cook slowly until sauce is smoothand thickened. Add dry mustard, nutmeg, and salt. Stir in wine and 1/2 of the Parmesam cheese. In small pan, saute garlic in oil. Remove garlic, add oil to sauce. Stir in tomato paste. Layer ingredients into a 13 X 9 X 2 lasagne pan starting with a thin layer }of sauce. Next a layer of noodles followed by the ricotta cheese and egg mixture, the ham, the gruyere and the mozzarella cheese. To with sauce and Parmesan cheese. Repeat, starting with noodles, until finished, ending with sauce and Parmesan cheese. Sprinkle with parsley. Bake at 350 degrees for 35 to 45 minutes in a preheated oven. Let stand for 10 minutes before serving R1063 BROILED CHICKEN OREGANO Polland SoftwareK ItalianL Main CourseM Several hours before serving-or the day before, if time allows, rub the chicken pieces pieces with the garlic and place them in a deep china or earthenware bowl. Combine marinade ingredients and the garlic clove and pour over chicken. Cover the bowl and refrigerate the chicken. Turn chicken pieces occasionally. When ready to cook, preheat the broiler to its highest setting. Arrange the chicken pieces on the broiler rack and baste with a little of the melted butter mixture. (Reserve part o bf the basting mixture to serve over the chicken when served.) Broil the chicken 3-4 inches from the heat for 5-8 minutes per side, basting often. Chicken is done when juices run clear when pierced with a sharp knife. Remove to serving platter, pour reserved basting mixture over the chicken breasts and serve immediately. This is also good done on a BBQ. Cook noodles according to directions on package. Drain, then toss with oil, salt and pepper until well coated. Cook broccoli according to package directions. Drain. Combine cottage cheese and sour cream. Arrange half of the noodles in a 12 x 8 baking dish. Cover with half of broccoli and sauce, then a layer of cheese. Add another layer of noodles, topped with broccoli, sauce and cheese., then add all of the cottage cheese mixture. Top with remaining noodles and add sauce to cover. SprinklB e with mozzarella cheese. Cover tightly with aluminum foil and refrigerate. About 30 minutes before serving, heat oven to 350 F and bake for 30 minutes or until cheese melts and is golden on top. 12 Ounces Lasagna Noodles -- (wide) 2 Tablespoons Salad Oil 1 1/2 Teaspoons Salt 1/4 Teaspoon Pepper 20 Ounces Frozen Broccoli -- or spinach 2 To 3 Cups Tomato Sauce 1 Pound Creamed Cottage Cheese 1/4 Cup Sour Cream 12 Ounces Mozzarella Cheese -- grated Cook rotini to desired doneness as directed on package. Drain; keep warm. Meanwhile, heat oil in large non-stick skillet over medium hear until hot. Add onion, bell pepper, garlic, and turkey; cook and stir 5 to 10 minutes or until turkey is no longer pink. ( I cooked the onion for awhile first, added the meat and pepper and then finally in the last few minutes added the garlic...I don't like over done garlic). Add tomato sauce, beans and oregano; mix well. Bring to boil. Reduce heatBL; cover and simer 10 minutes or until thoroughly heated. Serve over rotini. 01 Cup Uncooked Rotini (Spiral Pasta) -- I had multicolored. 2 Teasp Olive Oil 1 Medium Onion -- sliced 1 Small Green Bell Pepper, Seeded -- cut into strips 2 Garlic Cloves -- minced 1/2 Pound Turkey Breast -- cut into strips 15 Oz Can Garbanzo Beans 15 Oz Can Tomato Sauce 3/4 Teasp Dried Oregano Leaves R1066 Cheese Manicotti Florentine ated With Cooking Spray; Broil 4 Inches From Heat About 3 Min. On Each Side. Arrange Eggplant Slices On Tomato Mixture; Bake At 450 For 10 Min. Sprinkle With Cheese & Bake An Additional 5 Min. OR Until Lightly Browned. 01 teaspoon Olive Oil 1 Bay Leaf 1 1/2 cups Minced Onions 1/4 teaspoon Salt 20 milliliters Garlic -- Minced 1 Eggplant -- sliced 3 md Tomatoes -- quartered 1/2 teaspoon Oregano 1 Egg White -- Slightly Beaten 1/2 cup bread crumbs -- dry 1/2 cup Parmesan cheese -- grated 1/8 teaspoon Pepper R1065 Cacciatore With A Twist Polland SoftwareK ItalianL Main CourseM 4 Chicken breast 1/3 cup Lemon juice 1/3 cup Olive oil Salt & pepper to taste 1/3 cup Lemon juice 3 tablespoons Oregano -- fresh or 1 t dried Poultry R1064 Broiled Eggplant Parmigiana Polland SoftwareK ItalianL Main CourseM Coat A Large Nonstick Skillet With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onions & Garlic; Saute 5 Min. OR Until Tender. Add Tomatoes, Oregano, Salt, Pepper & Bay Leaf. Cover & Cook About 25 Min. OR Until Tomatoes Are Tender. Remove From Heat. Discard Bay Leaf. Put Tomato Mixture in Processor With Knife Blade. Process Until Smooth. Put IntoA 12 X 8 X2 in. Baking Dish. Dip Eggplant Slices in Egg Whites, Dredge in Breadcrumbs. Place On Rack Of A Broiler Pan Co 1 Pkg. Lasagne Noodles 1 Lb. Ricotta Cheese 2 Eggs 6 Tbsp. Unsalted Butter 6 Tbsp. Flour 3 Cups Milk 1/2 Tsp. Dry Mustard 1/4 Tsp Nutmeg 1 Pinch Salt 2 Tbsp. Red Wine 1 1/2 Tsp. Tomato Paste 1 Tbsp. Olive Oil 4 Cloves Garlic 1 Lb. Cooked Ham -- thinly sliced 1/2 Lb. Gruyere Cheese -- grated 1/2 Lb. Mozarella Cheese -- grated 1/4 Lb. Parmesan Cheese -- freshly grated Fresh Parsley -- chopped R1062 Broccoli Lasagna Polland SoftwareK ItalianL Main CourseM tter, pour the sauce over it, cover tightly with plastic wrap or foil, and refrigerate. Before serving, bring to room temperature, remove the strings, and cut into slices as mentioned previously. The slices can be served on a bed of lettuce, accompanied by freshly baked bread. 1 (2 to 2-1/2 lb) round steak Butterflied 1Lemon's grated rind Salt and pepper 2 1/2 teaspoons Oregano 1/4 pound Prosciutto -- thinly sliced 2 cups Bread crumbs 1/4 pound Parmigiano-reggiano Cheese -- grated 1/2 cup Chopped parsely 1/2 teaspoon Rosemary 1/2 cup Flour 1/4 cup Olive oil 4 Cl Garlic -- finely chopped 1 Sm Onion -- diced 1/2 cup Dry red wine 2 cups Chopped -- canned pear Tomatoes with their juice R1061 Breakfast Lasagne Polland SoftwareK ItalianL Main CourseM <RiSaute onions and garlic in oil. Add tomatoes, basil, thyme, parsley and Parmesan. Simmer for 15 minutes. 2 pounds Fresh tomatoes -- seeded and chopped 1 tablespoon Olive oil 1 Onion -- chopped 1 tablespoon basil, fresh 1 tablespoon Thyme 1 tablespoon Parsley -- minced 1 tablespoon Parmesan cheese R1060 BRACIOLE Polland SoftwareK ItalianL Main CourseM PIKE STREET, SEATTLE WINE: BAROLO, CAVALOTTO, 1971 1.Open the butterflied steak and, with waxed paper covering it, pound evenly with a meat mallet until approximately 1/4 inch thick. Rub the lemon rind, salt, pepper, and 1-1/2 Tsp. oregano into the meat. 2.Lay the prosciutto slices evenly on the steak. Sprinkle the bread crumbs, grated Parmesan, & parsley evenly over the prosciutto slices. Roll the braciole tightly, taking care while rolling to tuck in both ends so as to hold in the fillin Place the eggs in a blender. Add the water, flour, and salt. Blend until smooth. Scrape down the sides of the container and blend again. Heat a 10" nonstick frying pan and lightly oil the pan, using a paper towel. Ladle 1/4 cup of the batter into the pan and quickly turn the pan to evenly coat the bottom with batter. Cook on one side only until dry on the top, about one minute. These should be only very lightly browned and not too dry, so the pan shouldnot be too hot. Lightly oil B the pan before cooking each crepe. Separate the crepes with wax paper until ready to use. The noodles can be refrigerated overnight if you seal them in a plastic bag. AE3 each Eggs 1 cup Water 1 cup All-purpose flour pinch Salt Peanut Oil R1059 Basil Tomato Sauce Polland SoftwareK ItalianL Side DishM X16 ounces Ziti or penne macaroni 2 medium Green peppers 2 medium Carrots 2 medium Celery stalks 1 medium Onion 1 tablespoon Salad oil 28 ounces Crushed Tomatoes 3 cups Vegetable juice -- reg.or hot 1 tablespoon Sugar 1 1/2 teaspoons Salt 1/2 teaspoon Oregano leaves 8 ounces Mozzarella,lowfat -- shredded 2 tablespoons Parmesan cheese -- grated R1058 Basic Cannelloni Crepes Polland SoftwareK ItalianL Dessert/CandyM CJadcrumbs. Repeat several times. Then bake and unmold onto a serving plate. 4 Oz. Vermicelli -- cooked and drained 4 Tablespoons Butter 4 Tablespoons Flour 1/4 Cup Onion -- finely diced 16 Oz. Evoporated Skim Milk -- (3 small cans) 4 Oz. Colbyjack Cheese -- grated 4 Oz. Parmesan Cheese -- grated 1/4 Tsp. Black Pepper, Freshly Ground 3 Dashes Tabasco Sauce 1 Dash White Pepper 1 Dash Cayenne Pepper 1 Dash Ground Nutmeg 2 Eggs -- beaten 1/3 To 1/2 Cup Breadcrumbs R1057 Baked Ziti and Vegetables Polland SoftwareK ItalianL Main CourseM 1 cup Chopped onion 1 cup Chopped green pepper 1 tablespoon Butter or margarine 28 ounces Can tomatoes with liquid -- cut up 4 ounces Can mushroom stems and -- pieces, drained 2 1/4 oz can sliced ripe -- olives, drained 2 teaspoons Dried oregano 1 pound Ground beef -- browned and opt. 12 ounces Spaghetti -- cooked and 2 cups (8 oz.) shredded cheddar -- cheese 1 can (10 3/4 oz.) condensed cream -- of Mushroom soup -- undiluted 1/4 cup Water 1/4 cup Parmesan cheese R1056 Baked Vermicelli Polland SoftwareK ItalianL Main CourseM Saute onion, garlic, and meat in shortening about 20 minutes. Add next four ingredients. with 1 tsp salt. Simmer for 40 minutes. Cook noodles with 1 tbsp salt for 20 minutes; drain. Put 1/3 meat mixture in baking dish. Add layer of noodles, add 1/2 cottage cheese, 1/3 Mozzarella, and 1/2 Cheddar. Repeat layers, ending with remaining meat mixture and top with remaining 1/3 Mozzarella cheese. 31 Onion -- minced 1 Clove garlic menced 1 pound Ground beef 2 teaspoons Shortening 1 medium Can whole tomatoes 1 can Tomato sauce 1 teaspoon Oregano 1/4 teaspoon Pepper 1/2 pound Lasagna noodles 2 1/2 quarts Boiling water 1/2 pound Sliced Mozzarella cheese 1 cup Cream cottage cheese 1/2 cup Cheddar cheese R1055 BAKED SPAGHETTI Polland SoftwareK ItalianL Main CourseM d pack it in the artichokes. Stand them in a single layer in a baking pan filled to 1" height with equal amounts of water and olive oil. Sprinkle olive oil liberally over the tops. Heat the oven to 350 F and bake unti tender, about 45 min. Serve hot, at room temperature, or cold. 6 each Medium Artichokes 6 tablespoons Finely minced fr rosemary 1 each Dried red chile -- minced 1 each Olive oil 1 each Lemon 6 tablespoons Finely minced fr sage 1 each Salt and pepper to taste R1054 Baked Lasagna Polland SoftwareK ItalianL Main CourseM 1 package frozen spinach -- chopped and thawed 1 cup frozen artichokes -- thawed 12 pasta shells -- jumbo, uncooked 1 cup ricotta cheese, part skim milk 2 tablespoons basil -- chopped 1 tablespoon parsley -- chopped 1/4 teaspoon salt 2 Tablespoons lemon juice 1/3 cup nonfat sour cream 2 cans stewed tomatoes -- undrained and chopped 8 ounces tomato sauce 2 tablespoons cornstarch 1 1/2 tablespoons basil -- chopped vegetable cooking spray basil sprigs -- optional 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. 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 Cup Chopped green pepper 1/2 Cup Chopped celery 3/4 Cup Vinegar 3/4 Cup Olive oil 1/4 Cup Instant minced onion 2 1/2 Teaspoons Italian seasoning 1 Teaspoon Onion salt 1 Teaspoon Salt 1 Teaspoon Seasoned salt 1 Teaspoon Garlic salt 1 Teaspoon Sugar 1 TeB aspoon Cracked black pepper 4Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts. 4 Boneless and skinless -- chicken breast halve 1 Egg -- slightly beaten 1/2 cup Seasoned bread crumbs 2 tablespoons Butter or margarine 1 3/4 cups Spaghetti sauce 1/2 cup Shredded mozzarella cheese 1 tablespoon Grated parmesan cheese 1/4 cup Chopped fresh parsley 10 Min._ 20 Minf Poultry R1049 Antipasto Spread Polland SoftwareK ItalianL Side DishM -high heat, in hot salad oil, cook steaks until underside of meat is browned, 5 minutes; turn meat and cook about 5 minutes longer for rare or until of desired doneness. Remove meat to warm plate; keep warm. 3. To drippings in skillet, add tomatoes, onion, sugar, dried basil, and 1/2 teaspoon salt; over high heat, heat to boiling, stirring to break up tomatoes. Spoon sauce onto warm platter; arrange steaks in sauce. Garnish with basil sprig. 2 1/2 pounds plum tomatoes 1 medium-size onion 4 beef tenderloin steaks (filet mignon), each 1 1/2 inches thick (about 1 1/4 pounds) 1 teaspoon coarsely ground black pepper salt 1 tablespoon salad oil 1/2 teaspoon sugar 1/2 teaspoon dried basil leaves basil sprig for garnish 10 Min._ 50 Min` 14 gb 88 mgc 900 mgf R1048 A 20-MINUTE CHICKEN PARMESAN Polland SoftwareK ItalianL Main CourseM Polland SoftwareurseM Sautee chopped onions and mushrooms until tender. Steam chopped spinach until wilted (or use thawed frozen spinach). Combine ricotta, mozzarella, 3/4 cup of the Parmesan, eggs, parsley, spices. Add spinach and 3/4 of sautee to mixture. Fill uncooked manicotti shells; place filled shells in a single layer in a greased 13x9 baking pan. Add remaining sautee to spaghetti sauce. Cover manicotti with sauce. Sprinkle with remaining Parmesan. Bake at 350 F for 35 minutes. This is probably my favoB rite Italian dish. *16 Manicotti Noodles 1 Pound Ricotta Cheese -- or cottage cheese 1/2 Pound Mozzarella Cheese 1 Cup Parmesan Cheese 2 Eggs -- beaten 1 Tablespoon Chopped Parsley 1/2 Teaspoon Salt 1/4 Teaspoon Pepper 1/8 Teaspoon Nutmeg 2 Cups Spaghetti Sauce 1 Small Onion 1/2 Pound Mushrooms 1/2 Pound Spinach R1067 CHICKEN AND SALSA VERDE PANINI Intro Legal Data Entry Setup Email Recipe Recipe (Large) Order Cuisine Search Recipe (Large) Copy Recipe List IntroB LegalB Polland SoftwareK ItalianL Main CourseM 1. On a chopping board, combine the green olives, garlic, capers and lemon zest. Chop finely. (Or combine and chop in a food processor.) Transfer to a bowl. In a small jar combine the olive oil and lemon juice; shake until combined and pour over the olive mixture. Stir in the salt and pepper. (If not using right away, cover and refrigerate.) 2. Spread bottom halves of rolls with the salsa verde, leaving some of the juices in the bowl. Top with the slices of chicken breast. BrushB the remaining juices over the inside of the top halves of the rolls; place on top of bottom halves and press down lightly. Cut into halves and serve ~7 Green olives -- coarsely Chopped small Garlic clove -- peeled and Coarsely chopped 2 tablespoons Drained capers Grated zest (yellow part of Peel) of 1 lemon 3 tablespoons Olive oil 4 tablespoons Lemon juice Pinch salt Freshly ground black pepper To taste 2 Skinless -- boneless roasted Chicken breast halves Thinly sliced 4 Round or oblong sandwich Rolls -- split in halves Poultry R1068 CHICKEN BREASTS AMARETTO Main CourseM Mix all of stuffing ingredients together and pour into greased baking dish Lay chicken breasts on top of mixture (or place under stuffing mixture if desired more moist). If placed on top, baste from time to time with glaze sauce. Glaze sauce: combine and heat ingredients slowly in small heavy saucepan until sugar dissolves. Cool, and either baste chicken breasts during cooking, or serve as topping glaze at table v1/4 cup Butter or margarine 1/3 cup Chopped onions 1/3 cup Chopped celery 4 cups Bread crumbs or stuffing 1 can Water chestnuts 2 teaspoons Poultry seasoning 1 teaspoon Beau monde seasoning 1 cup Chicken broth 1/2 cup Amaretto liquor 4 Chicken breasts -- boneless Glaze: 1 1/2 c light brown sugar 1/2 cup Honey (or butter) 1/2 cup Orange juice 1/3 cup Amaretto liquor Poultry R1069 A$CHICKEN BREASTS IN RASBERRY MARINADE Polland SoftwareK ItalianL Main CourseM Marinate the chicken breasts in a mixture of all ingredients except for the orange sections for two hours. Romove from the marinade and oven roast the breasts at 350 degrees for 10 minutes on each side, or until done. Remove to a serving platter and deglaze the roasting pan with the marinade. Transfer the marinade to a sauce pan and reduce to thicken slightly. Finish the sauce with 1 cup orange sections. Serve with the reduced raspberry marinade sauce 4 each boneless skinless chicken breast halves 1 cup extra virgin olive oil 1/4 cup red wine vinegar 1 each orange zest -- julienned 1 teaspoon thyme 1 teaspoon sage 1/2 cup shallots -- finely chopped 1 cup whole fresh raspberries 1 cup orange sections Poultry R1070 CHICKEN BREASTS MILANO Polland SoftwareK ItalianL Main CourseM ix oil, wine, garlic, parsley, oregano, salt and pepper (to taste). Marinate chicken in a shallow pan, covered, for several hours or overnight. Remove chicken and reserve marinade. Place breasts, skin- side up in 1 or 2 roasting pans; do not crowd. Brush with part of reserved marinade. Bake in 375 F oven, basting occasionally with marinade, for 40 minutes until skin is crisp. Sprinkle part of Parmesan over the chicken and return to oven just until Parmesan begins to turn golden. Line a 1 warm platter with steamed spinach leaves, then with rice. Arrange chicken breasts on top and sprinkle with remaining Parmesan cheese. Garnish with red pepper strips (NOTE: Chicken breasts can be grilled about 4 inches from coals for 20 minutes, turning and basting with marinade until chicken is golden. t8 Whole chicken breasts -- split 1/2 cup Olive or vegetable oil 1/2 cup Dry white wine 2 Cloves garlic -- crushed 1 teaspoon Fresh Italian parsley -- chopped 1 teaspoon Dried leaf oregano -- crumbled Pepper 1/8 teaspoon Crushed red-pepper flakes -- (or more) 1/3 cup Parmesan cheese -- grated Fresh spinach leaves -- steamed Hot cooked rice Red bell pepper strips Poultry R1071 Chicken Cacciatoria Polland SoftwareK ItalianL Main CourseM Rub chicken with garlic. Mince garlic and save. Combine flour, 1 tsp salt, and pepper in large paper bag; shake chicken pieces until coated. Heat oil in Dutch oven. Brown chicken a few pieces at a time on all sides; drain on absorbent paper. Pour off any oil remaining in pan. Return chicken to Dutch oven. Add garlic, tomatoes, tomato paste, onions, sugar, 1 tsp salt, and bay leaf. Cover. Basting occasionally with sauce in the pan, simmer 1 hour or until chicken is tender 1 Chicken -- cut up 10 milliliters Garlic -- peeled 1/4 cup Flour 2 teaspoons Salt 1/8 teaspoon Pepper 1/4 cup Oil 1 can Tomatoes (28 oz) 8 small White onions -- peeled 6 ounces Tomato paste 2 teaspoons Sugar 1 Bay leaf Poultry R1072 CHICKEN ITALIAN Polland SoftwareK ItalianL Main CourseM If using whole chicken, cut chicken in half. Blend marinade of all the remaining ingredients. Soak chicken for 10 minutes. Bake in greased pan @ 375 degrees for 45 minutes to 1 hour or until tender 3 pounds Skinned chicken breasts 2 tablespoons Olive oil 2 tablespoons Lemon juice 2 Cloves garlic -- crushed 1/4 teaspoon Oregano 2 tablespoons Dry white wine pepper to taste Poultry R1073 CHICKEN MARSALA #2 Polland SoftwareK ItalianL Main CourseM Skin and bone the chicken breasts then, using the flat (smooth) side of a meat mallot, pound the breasts to 1/4 inch thickness. In a large frying pan, melt 2 T. butter over meduim heat. Add chicken and saute', turning once, until lightly browned about 2 minutes on each side. Remove and set aside. Melt remaining butter in pan. Add shallots and mushrooms. Cook until mushrooms are lightly browned, 3-5 minutes. Add Marsala and bring to a boil, scraping up any browned bits from bottom of pan. AB dd cream and lemon juice and return to a boil. Season with salt and pepper to taste. Return chicken to pan and cook, turning in sauce, for about 3 minutes to reheat and finish cooking 4 tablespoons Butter 4 Chicken breast halves 4 Shallots -- finely chopped 1/2 poundMushrooms -- sliced 1/4 cup Dry Marsala 1/2 cup Heavy cream 1 teaspoon Lemon juice Salt and pepper to taste Poultry R1074 CHICKEN OREGANO Polland SoftwareK ItalianL Main CourseM Place each breast half between 2 pieces of waxed paper and pound to 1/4" thickness with flat side of large knife. Use a rolling pin also, if necessary Heat oil and butter in a large skillet. Dip breasts in flour and shake off excess. Dip in egg mixture, allowing excess to drip off, and saute' in skillet a few pieces at a time. Turn once, browning on both sides, about 3 minutes altogether. remove and drain as they are done. Meanwhile, preheat oven to 350 degrees Arrange chicken in a butteB red shallow baking dish. Sprinkle with salt and pepper and oregano. Top with cheese slices Cover with aluminum foil and bake 15 minutes. Remove foil and continue baking until nicely browned, 15 to 20 minutes #1 poundChicken breasts halves -- skinned and boned 2 tablespoons Olive oil 2 tablespoons Butter 1/3 cup All-purpose flour 1 largeEgg -- beaten with 2 T wate Salt and pepper to taste 1 Rounded t Dried Oregano OR 1 tablespoonFinely chopped fresh oregano 1 poundProvolone cheese -- thinly Poultry R1075 CHICKEN PASTA ITALIANA Polland SoftwareK ItalianL Main CourseM Bring Water To A Boil in Medium Sauce Pan. Add Wine, Chicken & Garlic Reduce Heat & Simmer 15 Min. OR Until Chicken Is Done. Remove Chicken & Garlic From Broth, Reserving Broth. Let Chicken Cool. Cut Chicken Into 1/2 in. Pieces. Set Aside. Crush Garlic in A Small Bowl, Add Basil, Salt, Pepper & Lemon Juice.Mix Well & Set Aside Bring Reserved Broth To A Boil. Add Pasta. Cook 12 Min. OR Until AL Dente. Drain. Rinse Under Cold Water. Drain. Toss Pasta With Olive Oil Combine Resrved Garli BGc-Lemon Mixture, Chicken, Pasta, Bell Peppers & Olives in A Large Bowl. P2 quarts Water 1/2 cup Dry White Wine 4 (4 Oz.) Boneless -- Skinned Chicken Breasts 40 milliliters Garlic 3 tablespoons Thinly Sliced Basil 1/8 teaspoon Salt 1/8 teaspoon Pepper 2 tablespoons Lemon Juice 4 ounces Uncooked Rigatoni Pasta 1 tablespoonOlive Oil 1 medium Size Red Pepper Julienne 4 Ripe Olives Thinly Sliced Poultry R1076 A&CHICKEN SCALOPPINE WITH MUSHROOM SAUCE Polland SoftwareK ItalianL Main CourseM ons Flour Salt and Fresh Ground -- Pepper 1 Egg 2 T. Water 1 1/2 cups Breadcrumbs 3-5 T. Olive Oil -- (Virgin or Extra) 1 To 2 T. Butter CHICKEN SCALOPPINE WITH MUSHROOM SAUCE (Svs. 4) One Recipe Mushroom Sauce (next message) Pound chicken between sheets of waxed paper til thin Combine flour, salt and pepper in pie plate. Beat egg with water in shallow dish. Dredge meat in flour mix, dip in egg mixture, and then roll well in breadcrumbs. IMPORTANT: LET COATED MEAT "REST" FOR AT LEAST 15 MINUTES BEFORE PROCEEDING. THIS WAY THE CRUMBS WON'T FALL OFF THE CHICKEN. Try it ~- it works! Heat oil and butter in large skillet oveB r medium high heat Add meat in batches and saute until browned, turning once, about 3 to 5 minutes, adding more oil and butter if necessary. Keep warm and spoon mushroom sauce over! 1 poundChicken Breasts -- boned and 2 tablespoons Flour Salt and Fresh Ground -- Pepper 1 Egg 2 T. Water 1 1/2 cups Breadcrumbs 3-5 T. Olive Oil -- (Virgin or Extra) 1 To 2 T. Butter Poultry R1077 CHICKEN TETRAZZINE Polland SoftwareK ItalianL Main CourseM Melt margerine in large pan. Add mushrooms and onion and saute 6-7 mins or until liquid evaporates. Stir in flour. Gradually add chicken broth, skim milk and light process cream cheese. Bring to a boil for 5 mins. stirring constantly. Remove from heat and stir in 2 TBS Parmesan cheese and next 5 ingredients. Set aside. Cook spaghetti according to package directions after breaking into 4 inch pieces. Omit salt and oil from pot. Stir spaghetti and chicken into mushroom mixture. Spoon into a B deep 3 quart casserole coated with cooking spray. Sprinkle with remaining Parmesan cheese. Cover casserole and bake at 350* for 20 mins. Uncover and continue baking for 10 mins more. Let stan 5 mins beafore serving. 1 tablespoonMargerine 3 cups Mushrooms -- fresh --sliced 1/2 cup Onion -- minced 1/2 cup Flour 2 1/3 cups Chicken broth 2 cups Skim milk 1/4 cup Cream cheese -- light process 1/3 cup Parmesan cheese -- grated --d 1/4 cup Sherry 1 teaspoon Garlic powder 1/4 teaspoon Pepper 2 Jars Pimiento -- diced --drain 7 packages Spaghetti--uncooked 2 1/2 cups Chicken -- chopped cooked bre Vegetable cooking spray Poultry R1078 CHICKEN TONNATO D'ESTE Polland SoftwareK ItalianL Main CourseM Bring 4 cups chicken stock to boil in covered saucepan. Poach chicken breasts 15 minutes and allow to cool in stock For tonnato sauce, in blender or processor, combine mayonnaise, wine, 1/2 cup stock, anchovies, oil from anchovies, tuna, lemon juice amd oregano and process until well blended. Season to taste with salt and pepper Remove bones from chicken breasts and cut meat into 1/2" thick slices Layer on serving platter, so that they overlap slightly. Pour tonnato sauce over all. SprinB]kle capers and parsley on top and garnish with lemon slices Serve cold or at room temperature 4 1/4 cups Chicken stock 6 Chicken breast halves -- skinned 1/2 cup Mayonnaise 1/4 cup Dry white wine 4 Flat Anchovy fillets 1 tablespoonOil from anchovies 1 can Water packed tuna, (7 oz.) -- drained 2 tablespoons Lemon juice 1/4 teaspoon Oregano Salt and pepper to taste 1 tablespoonCapers -- drained (garnish) 2 tablespoons Chopped fresh parsley -- (garnish) 1 Lemon -- sliced (garnish) Poultry R1079 CHICKEN WITH ARTICHOKES Main CourseM Microwave artichoke hearts for only 3-4 minutes, and set aside. Heat olive oil in large stir-fry pan. Add chicken and cook until done, about 8 minutes. Add salt and pepper to taste. Add butter and wine, and saute on medium-low heat until half the wine is evaporated. Add artichokes and green onions and continue to saute, stirring often, until the wine is completely evaporated, about 3-4 minutes 1 tablespoonolive oil 1 poundskinless boneless chicken breast -- cut into 3/4 1/4 teaspoon salt 1/4 teaspoon pepper 1 clovegarlic -- minced 2 cups purple onions -- sliced 1 cup red bell pepper -- sliced 1 cup mushrooms -- sliced 1/2 teaspoon dried thyme 1 package pizza dough -- refrigerated kind vegetable cooking spray 4 ounces mozzarella cheese, part skim milk -- shredded Poultry R1081 Chile Tuna Sea Shells Polland SoftwareK ItalianL Main CourseM Cook the macaroni in 4 quarts of salted water until just done but still firm. Drain and rinse in cold water. Combine all the ingredients, except the avocado and cilantro, and allow to sit for 2 hours to blend the flavors. Garnish with the avocado and cilantro and serve Chili Bows Z6 Green chiles, skinned Seeds removed -- chopped 2 tablespoons Prepared chile sauce 1 can White tuna -- drained and Flaked 1/4 cup Mayonnaise 2 teaspoons Prepared horseradish sauce 4 Green onions -- chopped 1/4 cup Green olives -- sliced 1/2 poundSea shell macaroni 1 Avocado, peeled -- pit Removed -- chopped 2 Sprigs cilantro -- chopped R1082 CREAMY STUFFED PASTA SHELLS Polland SoftwareK ItalianL Main CourseM Crumble sausage into casserole. Add scallions. Nuke on high three to four minutes. Pour off fat. Stir in chicken, sauteed mushrooms, crumbs, wine, parsley, and celery salt. Mix well. Stuff 16 shells and place four in each gratin dish. Pour Mornay Sauce over shells Cover with plastic wrap. Nuke on high for seven to eight minutes, turning once. Spoon sauce over pasta before serving. Sprinkle with parmesan, parsley and paprika 6 ounces Bulk sausage 1 cup Canned chicken 1/8 package Saltines 2 tablespoons White wine 5 ounces Conchiglioni 1/4 cup Parsley 2 Scallions 1/4 poundMushrooms 2 tablespoons Parsley 1/2 teaspoon Celery salt 1/2 cup Parmesan cheese 1 tablespoonPaprika R1083 CROCKPOT FONDUE ITALIANO Polland SoftwareK ItalianL Main CourseM In a skillet or crock-pot with a browning unit, cook beef until crumbly; pour off excess fat. In the crock- pot, combine beef with dry spaghetti sauce mix, tomato sauce, cheddar and mozzarella cheeses. Cover and cook on low for 2 hours. Dissolve cornstarch in the wine Turn control to high. Add dissolved cornstarch. Heat on high for 10 to 15 minutes. Dip chunks of Italian bread into the fondue while > keeping the mixture hot in the crock-pot. 1 poundLean ground beef 8 ounces Mozzarella cheese 1 Envelope spaghetti sauce mix 2 15 oz cans tomato sauce 2 tablespoons Cornstarch 1 poundSharp cheddar cheese 1/2 cup Dry red wine R1084 CROCKPOT ITALIAN POT ROAST Polland SoftwareK ItalianL Main CourseM Sprinkle meat with salt and pepper and then dry spaghetti seasoning mix. Place in crock-pot. Top with chopped tomatoes. Cover and cook on low for 7 to 9 hours or until meat is tender. Slice and Serve on hot spaghetti; spoon sauce over all. Aj4 pounds Beef chuck roast 1 1/2 ounces Pkg. spaghetti sauce mix Salt and pepper 2 Tomatoes -- chopped R1085 CROCK POT ROUND STEAK ITALIANA Polland SoftwareK ItalianL Main CourseM DCut steak into 5 or 6 serving-size pieces. Coat with salt, oregano, and pepper. In crock-pot pour spaghetti sauce over the meat. Cover and cook on low for 7 to 9 hours or until meat is tender. Turn control to high; add onions. Cook on high for 10 to 15 minutes. Serve with Italian green beans and toasted garlic cheese bread 1 1/2 pounds Round steak 15 1/2 ounces Spaghetti sauce w/mushrooms 1 teaspoon Salt 1/2 teaspoon Oregano 1/4 teaspoon Pepper 16 ounces Can whole small onions R1086 Crostini Alla Fiorentina Polland SoftwareK ItalianL AppetizerM dSaute chicken livers over medium heat in equal amounts of butter and olive oil. Chop well, mix with capers and finely chopped anchovies. Season with a little salt and pepper. Return to the pan and stir in a little broth. Puree everything until the consistency of a thick paste Serve warm or at room temperature on fresh bread. Sprinkle with chopped parsley AqOlive Oil Capers Anchovies Chicken Broth,Canned,Prepared Parsley,Fresh,Chopped Chicken Liver Bread, Fresh Italian R1087 A#Crostini Con Porcini Alla Giancarlo ItalianL AppetizerM 9Heat some olive oil in a pan and saute porcini and onion together over medium heat until the mushrooms release their water. Add some tomato, white wine and an anchovy or two. Turn the heat up and cook until the liquid is reduced. Serve hot or at room temperature and fresh bread or Fettunta (toasted garlic bread) AnOlive Oil Tomatoes,Canned,With Liquid Wine, White Onions,Red Mushrooms, Porcini Anchovies Bread, Fresh Italian R1088 Doc Severinsen's Braciola Polland SoftwareK ItalianL Main CourseM Flatten meat with mallet to 1/4" thickness. Season both sides with salt and pepper. Combine prosciutto, parsley, eggs, half of minced garlic, 4 tbls cheese, raisins or half of grated carrot, pine nuts and bread crumbs. Spread stuffing over meat. Starting at narrow end, roll steak jellyroll fashion. Tie with string at 1" intervals or fasten with toothpicks. Heat oil in a large skillet. Brown meat well on all sides; remove to platter. Saute remaining garlic and carrot, celery and onion until wilted; remove to platter. Drain off excess fat. Add wine to skillet to Deglaze pan drippings. Return meat and vegetables to skillet with remaining 4 tbls cheese, undrained tomatoes and Italian seasoning. Meat should be covered with vegetables and tomatoes. If not, add small amount of water to cover. Simmer about 1 hour. Remove meat, strain sauce, cool and remove any fat that comes to surface. Return meat and sauce to skillet; continue cooking until meat is tender. Remove string from meatCI, slice and serve with sauce and spaghetti if desired Eggplant Manicotti 1 Full cut beef bottom round -- cut 1/2" thick 1/4 poundProsciutto -- minced 1/2 cup Fresh parsley -- chopped 2 Hard boiled eggs 2 smallCloves garlic -- minced 4 tablespoons Grated parmesan cheese 1/3 cup Raisins -- soaked in water to plump 1 smallCarrot -- grated 1/3 cup Pine nuts 2 tablespoons Cooking oil 1 Stalk celery -- chopped 4 tablespoons Onions -- chopped 1/3 cup Dry red wine 1/2 teaspoon Italian seasoning 16 ounces Italian plum tomatoes Salt & freshly groundB$ pepper Handful of fine bread crumbs R1089 Eggplant Manicotti Polland SoftwareK ItalianL Main CourseM Make Several 1/2 in. Slits On Eggplant. Insert Garlic Slices. Bakeat 350 For 1 Hour. Let Cool. Peel & Cut Into 1-Inch Cubes. Cut Pepper in Half Lengthwise. Place Pepper, With Skin Side Up On A Baking Sheet Flatten With Palm Of Hand. Broil 3 in. From Heat 10 Min OR Until Charred. Place in Ice Water, Let Stand 5 Min. Remove From Water, Peel & Discard Skins Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme & Salt Process Mixture Until Chopped. Stuff Each Shell With 1/3 C. M `ixture. Put in Baking Dish Coated With Spray. Cover & Bake At 350 For 30 Min Wash Processor Bowl & Blade. Combine Spinach Cottage Cheese, Lemonjuice,& Pepper in Processor & Process Until Smooth. Spoon Spinach Mixture Over Shells And Sprinkle With Parmesan. Cover And Let Stand 5 Min Yield: 4 Servings ( About 203 Cal. Per 2 Shells And 1/3 C. Sauce.) 81 md Eggplant Vegetable Cooking Spray 20 milliliters Garlic -- Sliced 3 cups spinach leaves 1 Red Pepper 3 lg Plum Tomatoes 1/2 cup cottage cheese, lowfat 1 tablespoonDried Thyme 1/4 teaspoon Pepper 1/4 teaspoon Salt 1 tablespoonLemon Juice 8 manicotti -- cooked 3 tablespoons Parmesan cheese -- grated R1090 Festive Lasagne Polland SoftwareurseM In a large pan, combine sausage, onion, and garlic. Cook until sausage is no longer pink, stirring occasionally; drain. Stir in rest of ingredients UP THROUGH PEPPER. Bring to a boil; reduce heat and simmer 20 minutes In a medium bowl blend ricotta, egg, and parsley Layer as follows: sauce 3 noodles 1/3 sauce 1/2 ricotta 1/2 mozzarella 1/3 Parmesan 3 noodles 1/3 sauce 1/2 ricotta 1/2 mozzarella 1/3 Parmesan 3 noodles 1/3 sauce 1/3 Parmesan Bake one hour in a preheated 375 degree oven 9 Lasagna Noodles -- cooked Meat Mixture 2 Pounds Bulk Italian Sausage 1 Medium Onion -- chopped 2 Cloves Garlic Minced 28 Oz. Can Whole Tomatoes -- cut up (undrained) 12 Oz. Can Tomato Paste 1 Teaspoon Sugar 1 Teaspoon Salt 1 1/2 Teaspoons Basil Leaves -- crushed 1 Teaspoon Oregano 1/2 Teaspoon Marjoram 1/2 Teaspoon Red Pepper 1/4 Teaspoon Pepper Cheese Mixture 30 Ounces Ricotta Cheese 1 Egg -- beaten 1/3 Cup Fresh Parsley 4 Cups Mozzarella Cheese -- shredded 1 Cup PaB rmesan Cheese -- grated R1091 Fettuccine Alfredo Polland SoftwareK ItalianL Main CourseM tMelt butter in a small saucepan over a low heat Off the heat add the cream and the grated parmesan Put back on the fire to heat the sauce through and melt the cheese. Do not boil. Stir in the salt and pepper. Cook the fettuccine in plenty of boiling salted water. Drain well. Combine the noodles and the sauce and leave to stand covered for two minutes before serving A{4 tablespoons Butter 1/2 cup Heavy cream 6 tablespoons Parmesan cheese Salt and pepper to taste 8 ounces Fettuccine R1092 A'Fettuccine with Cream, Basil and Romano Polland SoftwareK ItalianL Main CourseM Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, pa ssing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner pasta containing basil. We like LOTS of sauce! Source: Stephanie Dicamillo- Cooking echo /4 each Bacon slices -- chopped thick 4 each Green onions -- chopped 1/2 cup Whipping cream 1/2 cup Parmesan -- freshly grated 1/2 cup Romano -- freshly grated 1/3 cup Basil -- chopped fresh 1/2 poundFettuccine Salt and freshly ground pepp Parmesan -- freshly grated Romano -- freshly grated R1093 Fried Pasta Crisps Polland SoftwareK ItalianL AppetizerM If pasta doesn't feel moist and supple, cover with boiling water and let stand until softened, 5 minutes Drain. Spread soaked pasta on a 10x15" baking pan lined with paper towels. Blot pasta gently and let dry 5 minutes. If pasta feels moist, omit saoking and drying step. Meanwhile, place 1/3 of the pasta in a skillet with heated oil. Cook, turning occasionally, until golden and crisp, 2-3 minutes. Remove with slotted spoon and drain. Serve or keep warm in a 200~ oven up to 30 minutes whil e frying remaining pasta. In a bag, mix cheese, basil, cayenne, and garlic salt to taste. Add warm pasta and shake to coat. Pour into bowl. Offer pasta with cocktail sauce for dipping Makes 60-80 appetizers A{1/2 poundAny small filled pasta Oil for frying 1/3 cup Parmesan 1 teaspoon Dried basil 1/8 teaspoon Cayenne Garlic salt Frittata Verde ItalianL Breakfast/BrunchM Combine dried mushrooms and 2 cups of water in a saucepan, and bring to a boil; remove from heat. Cover and let stand 30 minutes. Drain; chop mushrooms, and set aside Remove stems from spinach, and wash leaves thoroughly. Place spinach in a large Dutch over; cover with water, and bring to a boil. Cover, reduce heat, and simmer 25 minutes; drain well. Finely chop spinach, and set aside Combine eggs and egg whites in a large bowl; stir with a wire whisk. Stir in spinach, 2 tablespoons cheese, wine, and next 5 ingredients; set aside Coat an 8-inch nonstick skillet with cooking spray; place over medium heat until hot. Add onion; saute 3 minutes. Add garlic; saute 1 minute. Add mushrooms, basil, and oregano; saute 1 minute. Stir onion mixture into spinach mixture Recoat skillet with cooking spray. Pout spinach mixture into skillet, and place over medium-low heat; cover and cook 12 minutes or until almost set Top with remaining tablespoon cheese. Wrap handle of skillCJet with foil, and broil 6 inches from heat 3 minutes or until cheese melts Substitute 1 cup sliced fresh mushrooms for dried porcini mushrooms, if desired. Instead of boiling mushrooms, coat a nonstick skillet with cooking spray and saute for 2 minutes 135 calories per serving 3/4 ouncedried porcini mushrooms 2 cups water 1 poundspinach leaves 2 eggs 3 egg whites 3 tablespoons grated Parmesan cheese -- divided 2 tablespoons Chablis or other dry white wine 1 tablespoongreen onions -- thinly sliced 1/4 teaspoon black pepper 1/8 teaspoon salt 1/8 teaspoon ground nutmeg 1 teaspoon ground red pepper Vegetable cooking spray 1 cup onion -- finely chopped 1 largegarlic clove 1/2 teaspoon dried basil 1/4 teaspoon dried oregano R1095 Gnocchi With Marinara Sauce Polland SoftwareK ItalianL Main CourseM 1. About an hour before serving, prepare marinara sauce: in 12" skillet over medium heat, in hot oil, cook onion until tender. Stir in tomatoes with their liquid, 1 1/2 tsp. sugar, and 1 1/4 tsp salt; over high heat, heat to boiling. Reduce heat to med-low; cover and simmer 20 minutes 2. Meanwhile, boil potatoes in water 15 min. or until fork-tender. Drain and mash potatoes. In large bowl, mix mashed potatoes, flour, 1 tbsp sugar, and 3/4 tsp salt to make a soft dough. On lightly floured surface, knead dough until smooth and slightly sticky. Cut dough into 12 pieces. Roll each peice into a 1/2" diameter log. With floured fork, make indentations all the way down each log. Cut logs into 1 1/4" pieces (gnocchi) 3. In 5 qt saucepot over high heat, heat 4 qts water to boiling. Add gnocchi. With slotted spoon, carefully remove gnocchi to platter as soon as they start to float. Spoon marinara sauce over gnocchi. If you like, sprinkle with Parmesan Without Parmesa 375 calories, 8 g. fat, 0 mg cholesterol, 1400 mg. sodium 2 Tbsp Olive Oil -- or salad oil 1 Med Onion -- chopped 28 Oz Italian Plum Tomatoes -- canned Sugar 3 Lg Potatoes -- 1 1/2 lb, peel, quarter 1 C Flour, All-Purpose Parmesan Cheese -- grated, optional R1096 Green Beans with Lemon Sauce Polland SoftwareK ItalianL Main CourseM ^Heat chicken broth and water to boiling. Add green beans. Cover and boil for 8 minutes or until tender. Drain Coat a large skillet with cooking spray. Add margarine until it melts at medium heat. Saute onion in margarine. Add beans and lemon juice. Stir in egg. Cook 3 minutes, stirring frequently, until egg is cooked. Sprinkle with parsley 2 cups chicken broth 2 cups water 1 poundgreen beans 2 tablespoons margarine 1 vegetable cooking spray 1 tablespoononion -- thinly sliced 3 tablespoons lemon juice 1 egg -- beaten 1 tablespoonparsley -- chopped R1097 HONEY MUSTARD CHICKEN Polland SoftwareK ItalianL Main CourseM Drain pineapple; reserve juice. Sprinkle chicken with salt and pepper to taste. Rub with garlic and thyme. Brown in hot oil in nonstick skillet. Combine 2 tablespoons reserved juice with cornstarch. Combine honey and mustard; stir into skillet with remaining juice. Spoon sauce over chicken. Cover and simmer for 15 minutes. Stir cornstarch mixture into pan juices. Add pineapple. Cook, stirring, until sauce boils and thickens. 1 can pineapple rings in juice 4 boneless skinless chicken breast halves 2 teaspoons vegetable oil 2 largegarlic cloves -- pressed 1 teaspoon thyme -- crumbled 1/4 cup honey 1 cup Dijon mustard 1 tablespooncornstarch Poultry PASTA PRIMAVERA ItalianL Main CourseM Salt black pepper to taste Mix all the ingredients together in a saucepan until melted and smooth. Taste, adjust seasonings pour over hot angel hair or linguine that has been tossed with steamed-----> vegetables (sliced carrots, broccoli, cauliflower, zucchini, yellow squash (seeds removed), snap peas, snow peas, red bell pepper--you name the vegetable--you can put it in there) For special effect, I cut each slice of carrot and zucchini into flower shapes. It makes a stunning presentation.B7 I serve this as an appetizer in a large scallop shell A4Pasta Heavy cream Butter Reggiano Parmesan -- grated R1099 ITALIAN BEEF Polland SoftwareK ItalianL Main CourseM PAPER THIN!!! 2) To the pan drippings, add the rest of the ingredients. Simmer 15 minutes. Add sliced beef, and marinate in sauce 5 hours - overnight. 3) When ready to serve, bring mixture to a simmer on the top of the stove. DO NOT BOIL!! 4) Serve on Italian bread or rolls!! 5 pounds Rump roast 3 cups Water 3 Beef bouillon cubes 1 teaspoon Marjoram 1 teaspoon Thyme 1 teaspoon Oregano 1 dash Tobasco Salt and pepper to taste 2 cups Garlic 2 tablespoons Worsestershire 3/4 cup Green pepper -- chopped 1 ke the rump roast on a rack in an t R1100 Italian Braised Lamb & Potatoes Polland SoftwareK ItalianL Main CourseM The potatoes should be yellow, waxy ones, such as Petrones or Desirees Heat half the oil in a large heavy pot. Brown lamb well in batches and, using a slotted spoon, remove to a plate. Add remaining oil. Add onion and cook until softened. Add parsley, garlic and capsicum. Return lamb to pot, stir and add stock and freshly ground pepper to taste. (Don't add salt yet as pecorino is a salty cheese)Reduce heat, cover, and simmer for 30 minutes Add potato and simmer for another 20 minutes, or until lamb is almost tender. Stir in cheese and cook for 10 minutes. Season with freshly ground pepper and salt to taste Best if cooked 1 - 2 days ahead and refrigerated. Like all casseroles, it will improve in flavour during the resting period. Great for entertaining, because it can be cooked well in advance, leaving you free to get on with the many chores involved in throwing a party @5 tablespoons Olive oil 1 kilogram Lamb -- lean boneless from t shoulder cut into 4cm pcs 2 Brown onions 1/2 bn Italian parsley -- leaves only 3 Garlic cloves crushed 1 Capsicum red -- cut into strip 250 milliliters Lamb or beef stock 500 gramsPotatoes -- peeled & cut into 4cm pieces 60 gramsPecorino -- grated R1101 Italian Bread 1 Polland SoftwareK ItalianL BreadM You didn't mention the size of your breadmaker, so I'm going to figure it's the 1lb loaf (I have a panasonic). Anyway, I've used this recipe at least a dozen times and I've never had a failure. I USE ONLY PILSBURY BREAD FLOUR . . . and it has nothing to do with the fact my father and brother work for the company. Here goes: allways put water in first and then add the dry ingredients with the yeast on top. I use the NORMAL setting (3.5 hours) on mine A\2/3 C Water 3/4 Tsp Salt 2/3 Tsp Sugar 2 C Bread Flour 1 1/2 Tsp Active Dry Yeast R1102 Italian Calzones Polland SoftwareK ItalianL Main CourseM Thaw bread dough Combine ground round and next 9 ingredients in a large skillet; stir well. Cool over medium heat 10 minutes of until meat is browned, stirring to crumble meat. Add 3/4 cup tomato sauce, sugar, and salt; cook 6 minutes, stirring occasionally. Remove from heat; let mixture cool slightly Divide dough into 8 equal portions. Working with 1 portion a t a time (cover remaining portions to keep dough from drying out), roll each portion to 1/8-inch thickness. Place on a larg e baking sheet coated with cooking spray, and pat each portion into a 6-inch circle with floured fingertips Spoon 1/3 cup meat mixture onto half of each circle; moisten edges of dough with water. Fold dough over filling; press edges together with a fork to seal. Lightly coat with cooking spray Bake at 375xF for 20 minutes or until golden. Remove from oven, and lightly coat again with cooking spray. Serve warm 1 poundwhite bread dough loaf -- frozen 1 poundlean ground beef -- round 1/2 cup mushrooms -- chopped 1/2 cup onion -- finely chopped 1/4 cup green bell pepper -- chopped 1/2 cup evaporated skim milk 3 tablespoons dry bread crumbs -- fine 1 1/2 teaspoons dried oregano 1/2 teaspoon crushed red pepper 1 teaspoon fennel seed -- crushed 3 cloves garlic -- minced 3/4 cup tomato sauce 1 teaspoon sugar 1/4 teaspoon salt vegetable cooking spray ITALIAN CHICKEN WITH NOODLES A@Serve hot or at room temp. with fresh Italian bread, not toasted 2 each Yellow Peppers -- Cut into Chunks 2 each Red Bell Peppers -- Cut into Chunks 2 each Green Peppers -- Cut into Chunks 3 each Zucchini -- Sliced Lengthwise 2 bunches Green Onions -- Trimmed 2 each Japanese Eggplant -- Sliced 24 spears Asparagus -- Whole, trimmed 1 poundBaby New Potatoes -- Sliced thin 8 ounces Mushrooms -- Halved or whole 1 bunchFresh Rosemary -- Chopped 12 cloves Garlic -- Chopped 1/4 cup Extra Virgin olive oil Salt and pepper -- To taste R1105 Italian Sausage Polland SoftwareK ItalianL Side DishM 1Rz Add 2 tsp crushed red peppers for HOT sausage Combine all ingredients, mix well and stuff into hog casing or make patties 5 pounds Coarse Ground Pork Butt 1 1/3 tablespoons Salt 1 1/3 tablespoons Ground Coriander 1/8 tablespoonCoarse Ground Black 5 each Cloves pressed garlic 2 tablespoons Paprika 1 cup Cold water pepper R1106 Italian Sausage Spaghetti Sauce Polland SoftwareK ItalianL Sauces/CondimentsM Cut Italian sausage into 2-inch lengths. Brown sausage off in olive oil (about half cook it), remove from pan and put aside, Add flour to oil that was used and make roux. Add onions, celery, and bell pepper Stir and cook until tender or clear. Add water and stir until smooth. Add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. Pour in red pepper, Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce. Stir real well. Bring to a bubbly boil and add salt, to taste. Add sausage Bring back to a boil. Turn heat down to simmer. Cook for about 3 or 4 hours. Serve over spaghetti topped with cheese. 2 pounds Italian sausage 1 cup Dried parsley 1 tablespoonGarlic -- finely chopped 1/2 cup Olive oil 1 teaspoon Red cayenne pepper 1 cup Plain flour 3 tablespoons Lea & Perrins 2 cups Onions -- finely chopped 1 cup Celery -- finely chopped 1/4 teaspoon Dried mint 1/2 cup Bell pepper -- finely chopped 3 cups Tomato sauce 2 cups Water Salt -- to taste 2 cups Dry white wine R1107 ITALIAN STUFFED CHICKEN BREAST ItalianL Main CourseM Mix crumbs, parmesan cheese and oregano. Pound breast thin. Cover with havarti or swiss chesse. Roll up and brush with butter. Roll in crumb mixture. Bake at 350 degrees for 30 minutes. Add sauce and bake 10 minutes more. 1/2 cup Tomato sauce 1 teaspoon Parmesan cheese 4 ounces Chicken breast 1/4 teaspoon Dried oregano 1/4 cup Havarti or swiss cheese 1 teaspoon Melted butter 1 tablespoonBread crumbs Poultry R1108 A" Italian-Style Macaroni And Cheese Polland SoftwareK ItalianL Main CourseM cook until well browned. Lift sausage out of pan with slotted spoon and set aside. Discard all but 2 tab drippings. To the drippings add the butter and onion and cook, stirring, until onion is limp. Add garlic, pepper and mushrooms and cook until mushrooms are soft. Stir in flour and cook until bubbly. Gradually stir in the milk to make a smooth sauce, cooking and stiring until thick, about 3 minutes. Add oregano, basil, salt, Parmesean cheese, sausage and drained macaroni; stir to mix well. Place in a greased 2 1/2 to 3 quart baking dish Sprinkle the provolone or jack cheese on the top and bake uncovered in a 400F oven for 20 minutes. May be refrigerated before cooking; if so, cook for about 35 minutes or until center of casserole is ho 8 Ounces Elbow Macaroni 12 Ounces Italian Sausage -- mild or hot 2 Tab Butter Or Margarine 1 LargeOnion -- chopped 2 Cloves Garlic -- minced or pressed 1 LargeBell Pepper -- chopped 1/2 PoundMushrooms -- thinly sliced 1/4 Cup Flour 2 Cups Milk 1 1/2 Tea Oregano 1 1/2 Tea Dried Basil 1/2 Tea Salt 3/4 Cup Grated Parmesean Cheese 1 1/2 Cups Provolone Cheese -- shredded R1109 Italian-Style Red Sauce ItalianL Sauces/CondimentsM Mix everything together in a small saucepan on medium heat until it starts bubbling. Reduce to simmer for 30 minutes to 1 hour, stirring occassionally Combine flour, salt and pepper. Dredge chicken breasts in flour mixture, shaking off excess Heat oil over medium heat in a large skillet. Brown chicken in oil until lightly browned, approximately 5 minutes on each side. Remove from skillet. Add minced garlic to the skillet and saute' lightly. Stir in chicken broth and sherry Return chicken to skillet and sprinkle with rosemary. Cover skillet tightly with a lid, and simmer slowly for 30 to 45 minutes, or until chicken is tender. ThB icken juice, if desired 1/2 cup All-purpose flour 1/2 teaspoon Salt 1/4 teaspoon Pepper 6 6-oz. boneless -- skinless Chicken breasts 1/4 cup Olive oil 6 Cloves garlic -- minced (2 Tablespoons) 1 cup Chicken broth 1/4 cup Pale dry sherry 1/4 teaspoon Dried rosemary Poultry R1111 JEFF'S SPAGHETTI SAUCE Polland SoftwareK ItalianL Sauces/CondimentsM }I rarely actually measure the ingredients, so they vary from sauce to sauce Combine all except the grated Parmesan cheese. Simmer covered, 30 minutes over low heat. Add grated Parmesan (Kraft shaker style is fine) and simmer additional 15 minutes Serve over hot pasta noodles. Sprinkle more cheese on top I have also substituted 3 or 4 drops Tabasco Sauce for the lemon juice 1 poundBrowned hamburger meat -- drained of fat/greas 15 ounces Can whole tomatoes -- w/juice 12 ounces Can Tomato Paste 15 ounces Can Tomato Sauce 3 tablespoons Olive oil 1/2 cup Water 1 teaspoon Basil 1/2 teaspoon Salt 1/2 teaspoon Pepper 1 teaspoon Oregano 1 teaspoon Garlic powder 1/2 teaspoon Onion powder 1/2 teaspoon Worcestershire Sauce 1/2 teaspoon Lemon juice (concentrate) 1/8 teaspoon Thyme 1/4 teaspoon Marjoram 1 pinchRosemary 1 each Whole bay leaf 1 pinchParsleyB? -- dried or flakes 2 tablespoons Heaping -- grated Parmesan R1112 JERRY ELLIOTT'S SPAGHETTI SAUCE Polland SoftwareK ItalianL Sauces/CondimentsM Saute bacon and some onion in oil. Then add beef, sausage, green pepper and the rest of the onion. Cook until meat is browned. Then add mushrooms, tomatoes (with juice), bay leaf and seasonings. Simmer for 1 hour. Add tomato paste and wine and simmer for another 30 minutes If your sauce winds up being a little runny, add some more tomato paste or let simmer uncovered till desired consistency is achieved I rarely make this recipe the same way twice. It's a very forgiving recipe and ex uperimentation is reccommended. Try adding a dash of Worchestershire sauce and/or a dash of bitters. Add some oregano, whatever you like. This recipe also doubles very easily The amount of garlic was purposely vague as I'm one of those people who feel that you can never have enough garlic. If you're not a garlic-aholic, you probably will only need one clove of garlic. 1/2 poundHamburger 1/2 cup Sliced fresh mushrooms 3 Slices chopped bacon 1 teaspoon Salt (or to taste) 1 teaspoon Pepper (or to taste) 1/2 poundItalian sausage 1/4 cup Wine (or to taste) 1 tablespoonOlive oil 1 dash Cinnamon (or to taste) 1 dash Ground cloves (or to taste) 1 Chopped onion 1 Chopped green pepper 1 6 oz can tomato paste 1 2.5# can Ital tomatoes+juic 1 Bay leaf 1/2 teaspoon Basil Several cloves sliced garlic R1113 LA FORCHETTA'S PUTTANESCA ItalianL Main CourseM 2 cups Garlic -- finely minced 2 tablespoons Olive oil -- extra virgin 2 each Anchovies 4 each Capers 6 each Black olives -- sliced 4 each Mushrooms -- sliced 2 each Plum tomatoes -- largely dic Italian herb -- blend to tas 1 tablespoonOregano 1 tablespoonRed wine R1114 A&LAMB STEAKS WITH VERMOUTH AND ROSEMARY Polland SoftwareK ItalianL Main CourseM Preheat oven to 350 degrees. Rub lamb with a mixture of garlic, salt and pepper and rosemary. Heat 2 tablespoons butter in a large skillet. Saute' meat slices over moderate heat until well browned on one side. Pour off excess fat from pan. Turn and brown other side. Remove and keep warm in ovenproof serving dish. Add remaining tablespoon butter to same skillet and heat. Add onion, shallot, lemon peel and mushrooms. Saute' until softened Add vermouth and pour over meat. Cover serving dish l oosely with aluminum foil and bake about 10 minutes for pink lamb, 15 minutes for well done Remove foil and bake 5 more minutes. Season to taste and sprinkle with chopped parsley before serving. 6 Lamb steaks from the boned -- rib OR loin, trimmed Round steaks 1" thick 1 Clove garlic -- minced 1 teaspoon Salt 1/4 teaspoon Pepper 1/2 teaspoon Chopped dried rosemary OR 1 teaspoon Finely chopped fresh -- rosemary 3 tablespoons Butter 1 Onion -- chopped 2 tablespoons Chopped shallot 1/2 teaspoon Grated lemon peel 1/2 poundSmall mushrooms 1/2 cup Dry vermouth 3 tablespoons Minced fresh parsley -- (garnish) R1115 Lasagna Deliciousa Polland SoftwareK ItalianL Main CourseM 1/2 poundUncooked Creamette Lasagna 1 poundBulk italian sausage 1/2 poundGround beef 1 cup Chopped onion 2 Cloves garlic -- minced 1 cup (28 ounces) tomatoes Cut up -- undrained 2 cups Tomato paste 2 teaspoons Sugar 2 1/2 teaspoons Salt -- divided 1 1/2 teaspoons Dried basil -- crushed 1/2 teaspoon Fennel seeds 1/4 teaspoon Pepper 15 ounces Ricotta cheese 1 Egg -- beaten 1 tablespoonParsley flakes 1 cup Sliced pitted ripe olives 4 cups Shredded mozzarella cheese 3/4 cup GratB ed Parmesan cheese R1116 LINGUINE W/MUSHROOMS & GARLIC Polland SoftwareK ItalianL Main CourseM nutes Uncover. Bake about 20 minutes more or until heated through. Let stand 10 minutes before cutting Prepare lasagna according to package directions; drain. Cook sausage, ground, beef, onion and garlic in large skillet over medium-high heat until sausage is no longer pink and onion is tender Stir in tomatoes, tomatoe paste, sugar, 2 teaspoons of the salt, the basil, fennel seeds and pepper. Bring to a boil over high heat Reduce heat to low. Simmer, uncovered, for about 20 minutes In small bowl, blend ricotta, egg, parsley and remaining 1/2 teaspoon of salt. Spoon 1 1/2 cups of meat :sauce into 13x9 inch baking dish Layer 1/3 each of the lasagna, remaining meat sauce, ricotta mixture, olives, mozzarella and Parmesan cheese into dish Repeat layers. COver with foil. Bake at 375 F for 25 minutes Uncover. Bake about 20 minutes more or until heated through. Let stand 10 minutes before cutting. =Saute garlic in 1 Tblsp butter & 2 Tblsp olive oil until wilted. Add mushrooms & saute until they are beginning to dry out a bit. Add the remaining butter and oil and allow to melt. Season w/salt and pepper and toss with cooked, drained linguine to thoroughly incorporate ingredients. Taste, adjust seasoning & enjoy! 1 poundLinguine -- cooked al dente 1 poundMushrooms -- thinly sliced 4 cups Garlic -- sliced thin 4 tablespoons Butter 3 tablespoons Olive oil Salt & pepper R1117 Linguini With White Clam Sauce ItalianL Main CourseM with juice from one can Heat olive oil in skillet. Add garlic. Add parsley, clams, juice and salt and pepper. Heat 2 minutes and serve with linguini noodles 13 Ounces Clams, Canned -- chopped (2 cans) * 1/4 Cup Olive Oil 4 Cloves Garlic -- minced 1/4 Cup Fresh Parsley -- chopped Salt And Pepper Polland SoftwareK ItalianL SoupM Trim green beans; cut into 1-inch pieces. Trim zucchini; cut into 1/2 inch cubes. Peel potato; cut into 3/4 inch-cubes. Heat oil and butter in Dutch oven over medium heat. Add onion; cook and stir 6 minutes until onions are soft, but not brown. Stir in carrots and potato, cook for 5 minutes. Add celery and green beans; cook for 5 more minutes. Then add zucchini; cook for 3 minutes, and finally add cabbage and garlic and stir for 1 minute Add broth, water and reserved tomato juice t o pot. Add coarsely chopped tomatoes to pot. Stir in salt, basil, rosemary, pepper and bay leaf. Bring to a boil; reduce heat to low. Cover and simmer 1 1/2 hours, stirring occasionally Add cannellini beans. Uncover pot and cook over medium-low heat 30 minutes until soup thickens, stirring occasionally. Remove bay leaf. Sprinkle freshly grated Parmesan cheese on top before serving if desired /4 poundgreen beans 2 medium zucchini 1 largepotato 1/2 poundcabbage -- coarsely shredded 1/3 cup olive oil 3 tablespoons butter 2 medium onions -- chopped 3 medium carrots -- coarsely chopped 3 ribs celery -- coarsely chopped 1 clovegarlic -- minced 1 can (28oz.) Italian plum tomatoes -- drain, reserve juice 3 1/2 cups beef broth 1 1/2 cups water 1/2 teaspoon salt 1/2 teaspoon dried basil -- crushed 1/2 teaspoon dried rosemary -- crushed 1/4 teaspoon pepper 1 bay leaf B61 can (16 oz.) cannellini beans -- Rinsed and drained R1120I A Chicago deep- dish pizzaJ Polland SoftwareK AmericanL Appetizer urse For mayonnaise, in a blender container or food processor bowl combine egg substitute or egg, lemon juice, basil, thyme, mustard, and salt. Cover and blend for 5 seconds. With machine running at hig sideE dessert/candy dishE grilling Recipe (Large) CopyB , trim stems and remove loose outer leaves. Cut off 1 in/2.5 cm from tops; snip off sharp leaf tips. Brush cut edges with lemon juice. Place in a steamer Greetings! While I eat anchovies in small, infrequent amounts but I do succumb to the temptation from time to time. For Susan, Carol and all anchovy with pasta lovers, here is my entry. A variation has been posted earlier but mine is the one which has earned me > rave reviews. Enjoy. (By the way, Susan, did you ever catch my posting of my mussel recipe?) (Each serves one to 1 1/2 persons so adjust accordingly, with individual taste in mind.) 1 serving a thick pasta, like fettacine or thick spaghetti or pasta of choice. In a large skillet, saut garlic in the olive oil slowly until limp. Add herbs and saut until well mixed and blended. Add remaining ingredients slowly and over a low-med. Heat. Add the wine last. Cook the pasta to al dente and then coat with a dash of additional olive oil. Gently fold the mixture until blended and then serve immediately. Serve with a dark green salad and a good red wine. An sprinkle of romano & parm cheese Choose a cuisine Count Cuisines Spell Check Data Entry A$Import Polland Software Recipe Files Print Recipe List Need Help? Helvetica Geneva Monaco pepper tomato bisque potato salad reduced-fat reduced-fat macaroni cheese regal rosemary butter remoulade sauce reuben revithia soupa chick broccoli pudding salad rigani cheese bread rigatoni vodka rinderrouladen rolls grande green chili chops carlton carrot river chicken roast short roast chicken pepperoni stuffing roast potatoes roast tenderloin dijon-anchovy sauce roasted broccoli roasted butternut sqaush roasted chicken dumplings roasted chicken cloves garlic roasted the pine nuts: Spread them on a cookie sheet and pop into the oven for about 10 min at 325 . Serving Size : 6 Sauces/Condiments middle eastern baked fried chicken Find Recipe R1121I Asparagus frittersJ Polland SoftwareK CaliforniaL Appetizer Peel the asparagus to eliminate any tough skin from the stalks. Cut into 1" pieces. Throw into a big pot of boiling water for 2 minutes, remove and rinse with cold water to stop the cooking. Pat dry. Combine flour with freshly grated parmesan cheese, a pinch of salt, and a little pinch of an herb. Beat the eggs and whisk in the milk. Combine wet ingredients with the dry and mix thoroughly. Fold the asparagus into the batter completely. In a frying pan, melt 1 tbsp butter with 1 tbsp vegetaB ble oil. With a spoon, drop enough asparagus and batter into the pan to make fritters about 3" in diameter. Cook a couple of minutes, or until the edges start to brown. Flip over and continue to cook for a couple minutes more, until done. 2 lbs asparagus 1-1/2 cup flour 2 tbsp fresh grated parmesan cheese 1 pinch salt 1 pinch dried basil, oregano or thyme 4 eggs beaten 1 cup milk Vegetables R1122 1. Pre-heat oven to 450 degrees f. Oil bottom of 14x2" deep steel pizza pan with 1 tbsp malnati blend oil. 2. In a small bowl dissolve yeast in warm water. Add sugar, salt, flour, and oil. Mix all ingredients until a smooth ball forms. Note: this step is easier if you use a mixer with a dough hook. 3. Transfer dough ball to a lightly oiled medium-sized bowl. Turn dough to coat with oil and cover bowl. Set covered bowl aside and allow dough to rise at room temperature (approximately 1 hour) 4. Mix tomatoes and set aside. Cook sausage, drain, and set aside. 5. Place dough in oiled pizza pan. Spread dough so it covers bottom of the pan and comes 1 1/4" up the sides of the pan. Sides of dough should be slightly thicker than bottom. 6. Spread mozzarella cheese evenly over crust. Spread sausage over cheese. Spoon on tomato sauce mixture evenly over sausage. Mix parmesan cheese and oregano and basil and sprinkle over tomatoes. 7. Bake pizza at 450 degrees on lowest oven rack for 10 minutes. Move pizza to middle oven rack and continue baking for an additional 15 to 20 minutes. Remove pizza and let stand 5 minutes before cutting. Prepared 1/18/95 by lou malnati of malnati's pizzeria in chicago. From: mike n maty 1/3 oz active dry yeast (1/3 package) 3 1/2 cups bleached, all-purpose flour 1/2 cup malnati blend oil (90 per cent corn oil, 10 per cent olive oil) 1/2 tsp sugar 1/2 tsp salt 1 1/3 cups warm water (100-150 f.) 1/2 cup canned whole peeled pear tomatoes 1/2 cup canned whole peeled crushed tomatoes 1/2 lb mozzarella cheese 1/2 lb italian sausage 1/4 cup fresh grated parmesan cheese 1/4 tsp dried basil 1/4 tsp dried oregano eI"Asparagus with mustard vinaigretteJ Polland Softwaretizer 1. Peel the asparagus stems. 2. Bring a large pot of heavily-salted water to a boil. 3. Place asparagus in the boiling water and cook until tender, but still firm (about 5 minutes). 4. Remove the asparagus and plunge them into a bowl of ice water to stop the cooking process. 5. To make the vinaigrette: whisk together mustard, tarragon, vinegar, salt and pepper. Incorporate oil by pouring in a slow steady stream, whisking all the time. 6. Arrange 4-6 asparagus spears per person on individuaB l plates, spoon over approximately 2 tbsp of vinaigrette. Prepared 3/15/95 by chef wolfgang puck, spago's restaurant. From: mike n maty 1-2 lb fresh asparagus spears 2 tbsp dijon mustard 2 tbsp minced fresh tarragon (or other favorite herb) 2 tbsp sherry or basalmic vinegar 1/4 tsp salt Large pinch of freshly ground pepper 1 cup vegetable oil 1 cup olive oil Vegetables R1123I Bacon stuffed mushroomsK Americanes fL Appetizer OPreheat the broiler. Fry the bacon. Drain. Crumble. Dip the mushroom caps in the bacon grease. Place, top down, on the broiler pan. Combine the crumbled bacon and shredded cheddar. Fill the mushroom caps with the bacon and cheese combination. Place the mushroom caps 4" from the source of heat. Broil 6 to 8 minutes. Serve immediately. 12 med mushroom caps 3 slices bacon 1/3 cup sharp cheddar shreds 1/2 tsp green onions, chopped 1/8 tsp salt 1/4 cup bacon grease Vegetables R1124I Broiled garlic oystersJ Polland SoftwareK AmericanL Appetizer Seafood R1125I Cheese & poblano quesadillasJ Polland SoftwareK CaliforniaL Appetizer 1. In a bowl, mix together the cheeses. 2. Lay the tortillas on a counter. Divide the cheese mixture into 6 portions and spread over half of each tortilla. If desired, sprinkle about a tbsp of salsa over each. Arrange the chile strips evenly over the cheese. Fold the tortillas over to enclose the filling and brush the tops with butter. 3. Preheat the oven to 350 degrees f. 4. Place a dry griddle or cast-iron skillet over medium-high heat. Place the tortillas buttered side down in the pan. Place the oysters on the broiler tray. Preheat the broiler. Crush the garlic. Chop the green onions very fine. Combine the butter, salt to taste, pepper to taste, crushed garlic, chopped green onions and chopped parsley in a saucepan over low heat. Cook, stirring frequently, until the butter is melted. Spoon the mixture over the oysters. Place the broiler tray in the broiler until the oysters have been warmed through (2-3 minutes). Serve warm. Vs24 oysters, on the half shell 4 oz butter 3 cloves garlic 6 green onions 1 tbsp parsley, chopped fine pepper Cook until very light golden, about 1 minute. Then brush the un-coated sides with butter and flip over, cook until golden, and transfer to a baking sheet. When all the quesadillas are cooked, transfer the baking sheet to the oven and bake 10 minutes, until the cheese begins to ooze. Serve hot, whole or cut into wedges. Note: easily-found mexican cheeses can be substituted for those used in the recipe. Use: - manchego for monterey jack - cotija for romano - panela for ricotta prepared 3/6/9Ci5 by mary sue milliken and susan feniger co-owners of the border grill in los angeles. From: mike n maty 1 1/2 cups grated monterey jack 1 cup ricotta cheese 1/2 cup grated romano cheese 6 flour tortillas 1/3 cup chipotle salsa 4 poblano chiles, roasted, peeled, seeded and julienned 2 tbsp unsalted butter, melted R1126IBChiles rellenos de elote con crema - chiles stuffed w/corn & creamJ Polland SoftwareK MexicanL Appetizer Vegetables R1127I Chinese chicken wingsJ Polland SoftwareK ChineseL Appetizer Mix the soy sauce, anise, allspice, ginger and oil in a lg bowl. Mix in the sugar until dissolved. Stir in the scallions. Add the chicken wings to the marinade. Toss to coat thoroughly. Cover with plastic wrap. Marinate, refrigerated, for 8 hours or longer. Preheat the oven to 375 degrees. Drain the chicken wings. Reserve the marinade. Place the wings in a (9"x12") baking dish. Bake until golden brown (40-60 minutes-depending on how crisp you want them). Baste 2 or 3 times with the marinadB e while baking. 1 cup soy sauce 1/3 cup sugar 1 tbsp vegetable oil 1 1/2 tsp ginger, ground 1/4 tsp anise, ground 1/4 tsp allspice, ground 6 scallions, sliced thin 16 chicken wings Poultry R1128I Chinese egg rollsJ Polland SoftwareK ChineseL Appetizer Melt the butter and fry the onion and garlic gently, without browning, until soft. Add the corn kernels and salt, then cover the pan and cook over a gentle heat until the kernels are tender (if the corn is very dry, then add about 1/3 cup water)- 15 to 20 minutes, depending on whether fresh or frozen corn is used. Add the epazote and adjust the seasoning. Set aside to cool a little. Preheat the oven to 350 . Clean the chiles carefully, leaving the top and stalk intact. Stuff the chiles wel l with the corn mixture. Put a slice of the cheese in the center of the filling (the chiles should be fat but must close where they were slit open). Place the chiles in one layer in a shallow oven proof dish into which they will just fit comfortably. Pour over the sour cream and bake until well heated through, then sprinkle with the grated cheese and continue to bake until the cheese is melted. 6 servings 4 tbsp sweet butter 1 medium white onion, finely chopped 2 cloves garlic, peeled and minced 4 cups corn kernels 1 1/2 tsp salt, or to taste 1/3 cup water, if necessary 3 tbsp finely chopped epazote (optional) 12 small chiles poblanos, charred, peeled, and cleaned 1/2 lb queso fresco or farmer cheese, cut into thick slices 2 cups sour cream or creme fraiche 3 oz chihuahua cheese or mild cheddar, grated Sift the first measure of flour into a bowl. Gradually add the first measure of water to form a thin, smooth batter. Beat in the eggs and salt. Grease a 6" diameter skillet and put over low heat. Beat the batter and pour 1 tbsp into the pan. Allow to spread over the bottom of the pan to form a thin pancake. Turn and cook the other side when the pancake begins to pull away from the sides of the pan. Do not allow it to brown or become crisp. Remove when done and place on a dish. Cover with a damp cloth until ready to use. Prepare the remaining egg roll shells the same way. Heat the peanut oil in a wok or lg heavy skillet. The scallions must be very finely chopped. The water chestnuts must be drained thoroughly and chopped. Remove the shrimp from their shells, devein and chop. Stir fry the celery, cabbage and scallions for a few moments. Add the chopped shrimp and the chopped, cooked pork and stir fry for 3 minutes. Add the chopped water chestnuts, bean sprouts, garlic, soy sa uce, grated ginger root and sugar and stir fry for 5 more minutes. Remove from heat and allow the filling to cool. Place 4 tbsp of filling to form a rectangle in the center of each pancake. Fold the pancake envelope style. Heat the fat in a deep fryer to 375 . (you may use a skillet with about fat or oil). Fry until golden brown. Serve with chinese hot mustard, soy sauce and/or oriental sweet & sour sauce. Yields 12 egg rolls. a1 cup all-purpose flour 2 cups water 2 eggs 1/2 1/2 tsp salt 3 tbsp peanut oil 1/2 cup celery, chopped fine 3/4 cup cabbage, shredded 4 scallions, chopped 1/2 cup shrimp, diced 1/2 cup cooked pork, diced 1/2 cup water chestnuts 1/2 cup bean sprouts 1 clove garlic, minced 1/4 cup soy sauce Grated ginger root 1/2 tsp sugar 1 tbsp flour 2 tbsp cold water R1129I Clam frittersJ Polland SoftwareK AmericanL Appetizer Mix all the ingredients except the butter, celery, shallots and red pepper and bread crumbs in a large mixing bowl. Set aside. Saut the celery, shallots and red pepper in butter until soft, about five minutes. Let cool to room temperature, and then add to the clam mixture. Add enough bread crumbs to make a mixture that can be formed into soft patties. Put the mixture in the refrigerator to chill for a few hours. Test the mixture for taste and texture by saut ing a small patty in a little butter. The mixture should hold together. If not, add a little more bread crumb to the mixture. Taste for salt and seasonings. When mixture is adjusted to your liking, make small patties about 2" in diameter. Chill on wax paper for 30 minutes. Dip the patties in egg, then dust with flour or roll in panko crumbs. (panko crumbs are very crisp and white, somewhere between a bread and a cracker crumb.) Fry in a shallow mixture of butter and oil, and serve with wedges of lemon and tartar or coc ktail sauce. d4 cups ground clams 4 eggs, beaten 6 slices fresh white bread, crust removed and made into crumbs using a food processor. 1/2 tsp dried thyme 4 tbsp mayo 1/2 tsp cayenne pepper 2 tbsp celery, minced 1 tbsp butter 1/2 cup shallots, minced 1/4 cup red pepper, minced 1/4 cup fresh minced parsley salt and pepper to taste Egg and flour or panko bread crumbs Seafood R1130I Cold glazed salmonJ Polland SoftwareK CaliforniaL Appetizer 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 tbs. 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 375 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, ove rnight. Peel turnip and cut into thin slices. Trim each slice to resemble 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. 3/4 cup dry white wine 8 basil leaves 3 spr tarragon (plus more for garnish) 3 shallots, minced 2 spr rosemary 2 lemon slices 3 spr celery leaves 7 lb whole salmon, cleaned, rinsed, patted dry 8 cup fish aspic (see recipe) 1 turnip 1 egg yolk, hard cooked, mashed 1 tsp unsalted butter Seafood R1131I Corn cakes with cilantro salsaJ Polland Software Relish: in a lg skillet, heat the olive oil over medium-high heat. Add the red and green peppers and the garlic; saut 5 minutes. Stir in the lime juice, sugar, and salt. Cook 2 minutes, or until the juices are slightly thickened. Cool slightly and stir in the cilantro. Refrigerate until completely chilled corn cakes: stir together the flour, cornmeal, sugar, baking powder, salt, and cumin. Stir in the milk, eggs, tabasco, chilies, and corn. Let sit 15 minutes in a lg non-stick skillet set over medium-high heat, melt a couple slivers of the butter. When pan is very hot, spoon 2 tbsp batter into the pan for each cake. Cook about 3 cakes at a time for about 2 minutes on each side, or until lightly browned. (the batter should make about 10 to 12 cakes.) Keep warm while cooking the remaining cakes, adding a little butter to the pan before cooking each batch serve the corn cakes with a little of the relish on top note: bottled salsa also can be served with the corn cakes in plac C!e of the relish yield: 6 servings Relish ------------ 2 tsp olive oil, extra virgin 1 med red bell pepper, minced 1 med green bell pepper, minced 2 garlic cloves peeled & minced 2 tbsp lime juice 1/4 tsp sugar 1/4 tsp salt 2 tsp cilantro, finely chopped corn cakes ------------ 1 cup flour 1/2 cup yellow cornmeal 1 tsp sugar 3/4 tsp baking powder 1/2 tsp salt 1/2 tsp cumin; ground 1/2 cup milk 2 tbsp milk 2 eggs 3/4 tsp tabasco sauce 3 tbsp green chilies, chopped 1 cup corn kernels 1 tsp butter, sweet; cut into slivers R1133I Corn fritter with salsaJ Polland SoftwareK SouthwesternL Appetizer 1. Place a coffee filter in a mesh strainer atop a medium bowl. Pour yogurt in. Refrigerate overnight. Reserve drained liquid (whey) for use in making bread. 2. Place chipotle chiles and 1 cup boiling water in a small bowl. Set aside until soft, about 20 minutes. Drain chiles, halve lengthwise and discard stems, seeds and cores. 3. In a food processor, puree the chiles and blend into thickened yogurt. Place in a serving bowl, cover and refrigerate. 4. In a medium bowl, combine corn, egg, f lour, baking powder, salt and nutmeg. Whisk until well-blended. 5. Spray a nonstick skillet with cooking spray. Spoon in, 2/3 to 1 tbsp batter per fritter, until skillet is full without crowding. Cook until bottom is golden. Turn and cook, adding more cooking spray as needed. Drain fritters on paper towels. When cool, cover and refrigerate. Reheat on paper- lined sheets at 325f for 10 minutes before serving. Makes 45 small or 30 large fritters. To make salsa, combine tomatoes, chiles onio n, tequila, lime juice, cilantro, salt and pepper in a mixing bowl. Cover and refrigerate for 1 hour or more to allow flavors to blend. Chipotle cream ingredient 3 dried chipotle chiles, or to taste 3 cups yogurt, drained overnight salsa ingredients 4 large, ripe tomatoes (about 1-1/2 pounds), seeded and diced 3 serranos, seeded & finely minced 1 small red onion, finely minced 1/4 cup tequila or water 1 tsp lime juice 1 tsp cilantro, finely minced salt & pepper to taste corn fritter ingredients 2 cups fresh corn striped off cob, Or cream-style corn, well-drained 4 eggs, well-beaten 3/4 cup all-purpose flour 1 tBAsp double-acting baking powder 1/2 tsp salt 1/4 tsp ground nutmeg R1134I Crab cakes - jeff smithJ Polland SoftwareK AmericanL Appetizer Seafood R1135I Croutons with parmesanJ Polland SoftwareK ItalianL Appetizer Adjust oven rack to a position 5- to 6" below broiler element. Preheat oven broiler. Rub the bread's crust all over with the garlic clove. Slice the bread on the diagonal into 1/4" thick slices. Arrange the slices in a baking dish, brush with the oil and sprinkle with parmesan cheese. Place under the broiler until golden brown on one side. Turn and brown lightly on the reverse side. Watch carefully to prevent burning. Yield: makes 16 to 24 croutons. 1 loaf of french bread such as a baguette 1 large garlic clove peeled and whole 2 tbsp olive oil 4 tbsp grated parmesan cheese Bread R1136I Deviled clamsJ Polland SoftwareK AmericanL Appetizer Mix the parsley, dry mustard, worcestershire or tabasco, eggs, and mayonnaise together. Add the crab and crumbs, and season with salt and pepper to taste. Simply taste it and go from there! Divide the mixture into 8 cakes and dredge in flour. These can be deep-fried at 375 degrees to 380 degrees for 2 to 3 minutes, or until golden brown or you may pan-fry them on both sides in a bit of butter. Note: fresh bread crumbs are made by removing the crusts from fresh bread and placing the bread B]in your food processor. Chop quickly and use the crumbs immediately. They are not to be dry. 2 tbsp chopped fresh parsley 1 tsp dry mustard 1 tsp worcestershire or dash of tabasco 2 eggs, beaten 2 tbsp mayonnaise 1 lb cooked crab, flaked or broken up 1 cup fresh bread crumbs or 1/2 unsalted cracker crumbs flour for dredging Preheat the oven to 450 degrees. Bring the water to a boil. Steam the clams in the water until they open (about 5 minutes). Cool. Reserve the liquid (see the ingredients). Remove the clams from their shells (save the shells). Chop the clams very finely. Stir in the bread crumbs, salt and pepper. Set aside. Saut the bacon until it is crisp. Drain. Crumble. Set aside. Saut the garlic, green pepper and onion in the bacon fat until the vegetables are transparent. Drain. Combine the vegetable -s with the clam mixture. Stir in the wine and just enough clam juice to moisten. Stir in the first measure of parsley. Stuff the mixture into the clam shells. Topped with the crumbled bacon and the second measure of parsley. Dot lightly with butter. Bake until warmed through (3-5 minutes). Serve hot. X12 large quahog clams or 25 smaller clams 1 tbsp onion, minced fine 3 tbsp dry white wine 1/2 cup water 3/4 cup dried bread crumbs Black pepper, ground 2 slices bacon 1 clove garlic, minced 1 tbsp green bell pepper, cored, seeded & minced 1/3 cup clam juice (cooking liquid) 1 tbsp parsley, chopped 2 tbsp butter 2 tbsp parsley, chopped Seafood R1137I%Dolmathes me lahano - stuffed cabbageJ Polland Software R1138IIEmpanadas de san cristobal de las casa - savory pastries filled w/chickenJ Polland SoftwareK MexicanL Appetizer Sift the flour, cornstarch, and salt together, then put on a clean, smooth working surface and make a well in the center. Put the soft lard, shortening, and butter, together with the water, eggs, and egg yolks, into the well and work them together with your fingers until you have a smooth emulsion. Gradually work in the flour and knead the dough well until it is soft and smooth. Divide the dough into three equal balls about 10 oz each. Brush them liberally with melted lard, cover with a to 2 cabbage, medium 1/2 cup olive oil 2 cup beef broth 8 oz tomato sauce, can 1 bay leaf, crushed stuffing for cabbage: 1/2 lb lamb, ground 1/2 lb beef, ground 1 egg 1 onion, finely chopped 1 garlic clove, minced 1/2 tsp oregano 1 tbsp mint, fresh, minced or: 1/2 tsp mint, dried 1/4 tsp cinnamon 3/4 cup rice, uncooked 2 tbsp tomato sauce 3 tbsp olive oil 1/2 cup white wine salt & pepper wel, and set them aside (not in the refrigerator) for at least 2 to 3 hours. One by one, flatten each of the balls and roll them into 9 x 9" squares about 1/4" thick. Brush the surfaces liberally with melted lard, sprinkle with flour, and put one on top of the other. Roll them out to make one slightly bigger square, about 11 x 11". Carefully roll the three layers together, not too tightly but not too loosely, into a sausage shape about 1 1/2" in diameter. Brush the roll with plenty of the melted lard and set aside for another 2 hours. Meanwhile, prepare the filling. Heat the oil and fry the onion, chiles and tomato together until they are well cooked and have a sauce like texture. Stir in the vegetables and chicken, season, and let the mixture cool off thoroughly before filling the empanadas. Preheat the oven to 425 . Cut the roll into rounds about 1/2" thick and roll each one out into a circle about 4" across. Put about a heaped tbsp of the filling onto one side of the do ugh, then fold over the other side to cover the filling. Pinch the semicircular edges together firmly, twisting with your fingers to form little scallops around the edge. Place the empanadas well apart on an ungreased baking sheet and bake for about 25 minutes, until well browned. Sprinkle with the sugar and serve immediately, as a light supper dish or hors d'ouevre. Makes 2 dozen pastries The dough 15 oz unbleached all-purpose flour 1 oz cornstarch 3/4 tsp salt 6 oz pork lard, at room temperature 2 oz solid vegetable shortening 1 oz sweet butter 1 to 2 tbsp water 3 whole eggs plus 3 egg yolks 3 tbsp or more melted lard for brushing the filling 1 tbsp peanut or safflower oil 1/4 small white onion, chopped 1 large tomato, peeled and chopped 2 chiles serranos, finely chopped 1/2 cup cooked, cubed zucchini 1/2 cup cooked, cubed carrots 2 1/2 cup finely chopped, poached chicken Bp(1/4 lb skinned & boned) 1/2 tsp salt, or to taste freshly ground black pepper the topping 2 oz granulated sugar Poultry R1139I EmpanaditasJ Polland SoftwareK South AmericanL Appetizer Cook and stir ground beef in 10" skillet, breaking up into small pieces, until brown, drain reserving 1 tbsp 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 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. Ro R1140I Fresh tomato & basil bruschettaJ Polland SoftwareK ItalianL Appetizer Combine tomatoes, celery, parsley, minced basil, vinegar, and 2 tbsp of the oil in a medium-size bowl. Stir until blended. Season to taste with salt & pepper, set aside cut focaccia into 16 equal pieces. Place bread in a single layer on baking sheets and broil 4 to 6" below heat, turning once, until golden brown on both sides transfer bread to a serving plate. Spoon some of the tomato mixture onto each bread slice. Garnish with basil sprigs, if desired. Serve at room temperature. Offer remB6aining oil to pour over each serving. Makes 16 pieces 4 med roma-type tomatoes (pear tomatoes), seeded & diced 1/2 cup finely diced celery 2 tbsp each minced italian parsley and minced fresh basil 2 tsp white wine vinegar about 1/2 cup extra-virgin olive oil Salt & pepper 1 plain focaccia Bread R1141I Fried green tomatoes with gravyJ Polland SoftwareK SouthernL Appetizer ll 1 round of pasty into circle, about 14" in diameter. Cut into 11 or 12 circles, 3 1/2" in diameter. Spoon on 2 tsp 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 remaining pastry, shape into another round. Repeat rolling cutting and filling. Beat egg yolk and milk until well blendedCl, brush over tops of empanaditas. Bake until golden brown, 15 to 20 minutes. Serve warm. Yield: 12 servings. 1/2 lb ground beef 1 med onion, finely chopped 2 tbsp raisins, finely chopped 2 tbsp olive, green, chopped 1/4 tsp salt 1/8 tsp pepper 1/4 cup cottage cheese, small curd 1 lg egg, hard cooked, peeled & chopped 1 lg egg, separated 1 tsp ,water 2 10" pie crusts 2 tsp milk Vegetables R1142I Fried marinated shrimpJ Polland SoftwareK AmericanL AppetizerR Mix all the above except milk and shrimp. Pour the mixture over shrimp and add enough milk to cover and stir well. Refrigerate over night. When ready for cooking, drain them and dredge in flour or light batter and deep-fat fry.V 3 lb raw shrimp, peeled 1 red onion, chopped finely 1 clove of garlic, mashed 2 bell peppers, chopped 4 eggs 1 cup white wine salt and pepper 4 dashes tabasco Seafood R1143I Fried shrimp toastJ Polland SoftwareK AmericanL AppetizerR Trim and quarter: 8 slices thin bread. Place small mound shrimp mixture on bread. Press lightly to adhere. Deep fry, shrimp-side down, then bread-side down until golden. Drain/towel. VyMix thoroughly: 1 lb shrimp, shelled and minced 1 tsp minced ginger; 1 tsp wine 1 tsp salt 1 egg white 1 tsp cornstarch Seafood R1144I!Garithes yiouvetsi - baked prawnsJ Polland SoftwareK GreekL Appetizer Heat your bacon grease in a heavy frying pan. Dip tomatoes in eggs, then in bread crumbs. Slowly fry them in the bacon grease until golden brown on both sides. Put your tomatoes on a plate. For each tbsp of grease left in the pan, stir in one tbsp of flour and blend well, then stir in one cup warm milk and cook until thickened, stirring constantly. Add salt and pepper till you like it. Pour over the tomatoes and serve hot. Yield: 4 servings. VX3 tbsp bacon grease 4 tomato, green, firm, sliced 2 egg, beaten Flour Pepper Shell prawns, leaving last segment of shell and the tail intact. De-vein and rinse. Drain and dry with paper towels and refrigerate until required. In a pan gently fry onion in oil until transparent, add spring onion and garlic and cook 2 minutes longer. Add tomatoes, wine, most of the parsley, rigani and salt and pepper to taste. Cover and simmer gently for 30 minutes until thick. Spoon half of the tomato sauce into 6 individual oven dishes or 1 large oven dish. Add prawns and spoon remai ning sauce over them. Coarsely crumble feta cheese and sprinkle on top. Cook in a very hot oven (500 f) for 10-12 minutes until prawns are pink and the feta melted and lightly browned. Sprinkle with remaining parsley and serve immediately as a first course with crusty bread. Serves: 6 1 kg large uncooked prawns 1 med onion; finely chopped 1/2 cup olive oil 1 cup chopped spring onions 2 garlic cloves; crushed 2 cup chopped, peeled tomatoes 1/2 cup dry white wine 1/4 cup chopped parsley 1/2 tsp dried rigani or oregano freshly ground pepper 125 g feta cheese Seafood R1145I Genoa toastsJ Polland SoftwareK ItalianL Appetizer gIn a bowl stir together the oil and the garlic paste, brush both sides of the focaccia slices lightly with the oil mixture, and bake the slices in one layer on baking sheets in a preheated 250 oven for 30 minutes. Turn the slices, sprinkle them with the salt, and bake them for 30 minutes more, or until they are pale golden and crisp. Makes about 48 toasts. 2/3 cup olive oil 4 garlic cloves, minced and mashed to a paste with a pinch of salt 1/2 of a day-old thick focaccia (see recipe ), cut into 1/4"-thick slices coarse salt to taste Bread Seafood R1147I Grecian steak rollsJ Polland SoftwareK GreekL Appetizer Lb steak thin. Sprinkle one side with 1 tsp greek seasoning; turn steak over. Drizzle one tbsp of olive oil and the juice of 1/2 lemon evenly over steak. Sprinkle with one tsp of greek seasoning. Crumble feta cheese in very small pieces evenly over steak and sprinkle with fresh mint. Roll steak up tightly starting roll with the longest side and secure with toothpicks. Slice into 1 1/2" rolls. Heat two tbsp olive oil in skillet and saut the rolls for two minutes per side, a light crust sho buld form, remove rolls to a warm platter and remove toothpicks. Return any juices from platter into skillet and de glaze with red wine. Reduce mixture and add whipping cream. Cook, stirring, until thickened. Place rice on serving platter and arrange steak rolls on rice. Pour sauce over rolls and garnish with mint leaves and lemon slices. Serves 4 to 6 R1148I)Greek baked prawns with feta and tomatoesJ Polland SoftwareK GreekL Appetizer Heat 1/3 cup oil in a heavy medium saucepan over medium heat. Add onions and saut until golden brown, about 12 minutes. Add tomatoes, 3 tbsp parsley, garlic, and cayenne. Season with pepper. Bring to boil, reduce heat, cover and simmer until sauce thickens, stirring occasionally, about 20 minutes. Can be prepared one day ahead. Cover and refrigerate. Re-warm before continuing. Preheat oven to 400 degrees. Heat remaining 3 tbsp oil in heavy large skillet over medium-high heat. Add shrimp a <nd saut 1 minute. Remove skillet from heat. Add ouzo, ignite with a match. Return to heat and cook until flames subside. Add tomato sauce and transfer shrimp and sauce to a 9" diameter pie dish. Bake until shrimp are cooked through, about 10 minutes. Sprinkle remaining tbsp parsley over the top. Serve immediately. 1 1/2 lb sirloin, boneless top, well trimmed 2 tsp greek seasoning, divided 3 tbsp olive oil, divided juice of 1/2 lemon 4 oz feta cheese (at room temp) 1 1/2 tsp mint, fresh chopped 1/4 cup dry red wine 1/2 cup whipping cream 1 pkg yellow rice - cooked Seafood R1149I Greek cheese and spinach squaresJ Polland SoftwareK GreekL AppetizerR Beat eggs and flour together in a large bowl. Add chopped fresh spinach, cheeses and salt. Pour into a well-greased 8 x 12" pan (6 serves) and sprinkle with wheat germ. Bake uncovered at 350 degrees for 45 mins. Cut into squares for serving.V 2 eggs 1 lb fresh spinach 2 cup grated cheddar cheese 3 tbsp wheat germ 6 tbsp whole wheat flour 2 cup cottage cheese 1 /2 tsp salt Vegetables R1150I Greek eggplant appetizerJ Polland SoftwareK GreekL Appetizer Cook eggplants in their skins. Peel them or scoop out the insides. Mix the pulp with the tomatoes, garlic, 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. 1/2 cup + 3 tbsp olive oil, divided use 1 medium onion, finely chopped 1 lb tomatoes, chopped 4 tbsp chopped parsley , divided use 2 clove garlic, minced dash cayenne freshly ground pepper 1 lb uncooked large shrimp, peeled 1/4 cup ouzo 4 oz feta cheese, crumbled 2 med eggplant 3 garlic cloves 1/2 tsp oregano 1 tsp salt 3 tbsp olive oil 3 med tomatoes, coarsely chopped 3 tbsp chopped parsley 1 tsp fresh mint, chopped 1/4 tsp pepper 5 tbsp lemon juice Vegetables R1151I Greek marinated meatballsJ Polland SoftwareK GreekL Appetizer Preheat the oven to 450f. Combine all the ingredients, except the canned tomatoes and water, in a large mixing bowl. Mix thoroughly. With slightly damp hands, shape the mixture into 1" balls and place on a lightly oiled baking sheet. 2. Bake for 20 minutes, turning each ball over halfway through the cooking time. Drain the meatballs on paper towels, then transfer to a large, shallow baking dish. Set aside. 3. Place the canned tomatoes in a food processor or blender and puree until smooth. R1152I Greek meat balls - keftedesJ Polland SoftwareK GreekL AppetizerR 1. Combine all ingredients. Shape into small balls, or large flat cakes. 2. Roll in flour; fry in vegetable oil. Makes 30 small keftedes. Note: can use chopped oregano with, or instead of, parsley and/or mint. 1 1/2 lb ground beef 2 medium onions 1/8 tsp pepper 3/4 cup water 5 bread slices, moistened 1 chopped parsley or mint 1 egg 1 clove garlic 1 1/2 tsp salt R1153I Greek onionsJ Polland SoftwareK GreekL Appetizer Drop onions into a pot of boiling water, and drain after 30 seconds; then slip off their skins. Return onions to the pot along with water, stock, oil, wine, tarragon, dry mustard, mustard seeds, cloves, salt and pepper. Simmer, uncovered, about 20 minutes, until just tender. Add raisins and sugar and cool to room temperature. Chill in refrigerator. Serve sprinkled with parsley. Makes six to eight servings. Pass through a strainer to remove the seeds and discard. Pour the strained tomato juice into a small saucepan and add the water. Simmer the sauce for 5 minutes, then pour over the meatballs. Allow to cool, then cover and refrigerate for several hours or overnight. 4. To heat the meatballs through, place in an oven preheated to 400f. For about 25 to 30 minutes, stirring and rearranging once during cooking, serve garnished with chopped fresh herbs. P10 oz lean ground beef 1 cup white bread crumbs 1 lg egg, beaten 1 tsp mustard 1 tbsp parsley, fresh, chopped 1 pn oregano, dried 1 med onion, grated 1 tsp mint, dried 1 pn cinnamon, ground 1 pn cloves, ground 2 lg garlic cloves, crushed 1 can tomatoes, chopped (15 oz.) 1/4 cup water salt & pepper to taste Parsley & mint to garnish 36 small pickling onions 1 cup water 1 cup beef stock 1/2 cup olive oil or vegetable oil 1/2 cup dry white wine 1 tsp dried tarragon 1 tsp dry mustard 1 tsp mustard seeds 4 whole cloves salt and freshly ground pepper 1/2 cup raisins 1 tsp sugar 1/4 cup minced parsley Vegetables R1154I Greek spinach piesJ Polland SoftwareK GreekL Appetizer 9Mix all ingredients. Open the filo pkg. And brush with melted butter and roll up some filling, folding to hold it all in. The idea is a neat little package placed seam down on an oiled baking sheet. Brush tops with more butter and do the next one. Makes 8 or 10. Bake 400 for 25 or 30, or until they look golden. 2 pkgs. Frozen chopped spinach 4 eggs 1/2 lb feta, crumbled 1 bn green onions, chopped 1/4 cup chopped parsley 1/4 cup fresh dill or 1 tbsp dry 1/2 lb butter 1-lb package prepared filo dough Vegetables R1155I Green bean pate with basilJ Polland SoftwareK FrenchL Appetizer Cook beans until tender by boiling or steaming them. In a skillet, heat oil; add onions and saut until softened. Cool. In a food processor, process green beans, eggs, onions, lemon rind and basil until roughly pureed. Remove to a bowl; mix in just enough mayonnaise to hold mixture together. Stir in salt and pepper to taste. Chill. Serve with melba toast, crackers or pita toasts. To make pita bread toasts: for 8 oz of pita bread, you will need approximately 6 tbsp butter at room temperatur e. Cut pita breads into quarters. Carefully separate the triangles and generously spread the inside with butter. Place them on a foil-lined cookie sheet. Bake in a preheated 400 oven seven to 10 minutes, or until crisp. Serve triangles at room temperature. Yield: two cups pate. 1/2 lb fresh green beans, trimmed 1 tbsp vegetable oil 1 small onion, coarsely chopped 3 hard-cooked eggs, cut up 3 tbsp finely chopped fresh basil 1 tsp lemon rind mayonnaise, preferably homemade Salt and pepper crackers or pita toasts Vegetables R1156I Htipiti - feta cheese spreadJ Polland SoftwareK GreekL Appetizer TIn 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. 1/2 lb feta 3 tbsp olive oil 1 med italian pepper seeded & finely chopped 1 pickled green pepper seeded and chopped 2 tsp oregano Pepper to taste 1/2 lemon; strained juice only black olive; for garnish L Appetizer Preheat oven to 250 f. Line baking sheet with paper towels. In lg deep skillet heat 2" oil over med heat until hot but not smoking. In lg bowl stir together cornmeal, flour, sugar, baking powder and salt. In small bowl beat together buttermilk and egg, stir into cornmeal mixture. Drop by teaspoonfuls into hot oil. Cook in batches until hush puppies are golden on all sides and float to the top, 3-5 minutes. Drain on paper towels. Transfer to towel-lined baking sheet, place in oven to keep wBHarm while cooking remaining hush puppies. Serve with hot pepper sauce. Vegetable oil 1 cup cornmeal 1/2 cup all-purpose flour 2 tbsp sugar 1+1/2 tsp baking powder 1/2 tsp salt 1 cup buttermilk 1 egg Hot pepper sauce- optional Bread R1159I Indian asparagusJ Polland SoftwareK East IndianL Appetizer Vegetables R1160I Italian musselsJ Polland SoftwareK ItalianL Appetizer Put olive oil into a wide-bottomed pan that has a lid, and turn heat to medium. Add mussels. Cover while mussels steam for one minute or so, then uncover and stir them. Remove any that have opened. Continue this until all the mussels have opened. Remove top shells and place mussels on a platter. Strain the liquid that the mussels have released into the pan through a piece of cloth or paper towel to remove any sand. Clean out the pan and return the liquid. Add wine, garlic and parsley. StirB over high heat until the mixture starts to thicken slightly, then spoon over mussels. Chill thoroughly. Makes four first-course servings. 2 tbsp olive oil 2 lb (or quarts) mussels, cleaned and de-bearded 1/2 cup dry white wine 2 cloves garlic, minced 1/4 cup minced parsley Seafood R1161I2Kasseri, tomato and basil crescents (kasseropites)J Polland SoftwareK GreekL Appetizer Heat vegetable oil. Add pepper corns, pepper flakes, cumin seeds when these crackle, add jalapenos, add 1/3 tsp salt. Next, add the onions and garlic fry for 2 minutes, and then add the chopped asparagus pieces. Stir well, simmer the heat, add 1/4 cup of water, keep this covered with a lid and stir every 4 minutes or so. When it is tender, the water is all gone. This recipe can be used for green beans, carrots, cabbage, etc. 2 cups of asparagus cut into 1/2" pieces 1/2 red onion 2 jalapenos, seeded 2 cloves of garlic, minced 2 tsp vegetable oil 12 black pepper corns 1 red pepper flakes, crushed 1/2 tsp cumin seeds Vegetables R1162I*Keftedes tiganites - fried greek meatballsJ Polland SoftwareK GreekL Appetizer Note: bread slices should be soaked in water, then squeezed dry. *ground cinnamon or coriander may be substituted for allspice if desired. In a large bowl, combine the ground meat with the onion, garlic, bread, egg parsley, mint, spice, and wine and knead for 2 minutes. The mixture should be soft; add a few tbsp of water if necessary. Season with salt and pepper to taste, then cover and refrigerate for at least 1 hour. Pinch off small pieces the size of walnuts or smaller and roll into balB ls between your palms, then dredge lightly in flour. Heat the oil in a frying pan to the smoking point, slip in the keftedes, and fry until crisp, turning constantly with tongs. Remove with slotted spoon and drain on absorbent paper. 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 350f. Grease baking sheets. Combine cheese, tomatoes and basil in bowl. Divide dough into 8 pieces. Shape eac Vh into smooth round. Roll each out on lightly floured surface to thickness of 1/4 to 1/8". Spoon some of cheese mixture down center of each round. Fold one side over filling; press edges to seal. Arrange crescents on prepared sheets. Sprinkle with paprika. Bake until cheese has melted and pastry is golden brown, about 40 minutes. Serve hot. 1/2 cup warm water 1/4 cup olive oil 1/4 cup red wine vinegar 1 egg 1 tsp salt 3 cup all-purpose flour; (sifted) 1 lb kasseri cheese, coarsely grated 2 lg tomatoes; chopped 1/4 cup chopped fresh basil paprika R1163I Louisiana raw oystersJ Polland SoftwareK SouthernL AppetizerR Stir with your oyster fork, dip fresh raw oysters and eat them. This is about enough for a dozen. Down here many people like to go heavier on the tabasco and the horseradish.VX1/2 cup catsup 2 tsp olive oil 3 shakes tabasco 1 tsp horseradish dash pepper and salt Seafood R1164I Mama blue's steamed shrimpJ Polland SoftwareK SouthernL Appetizer 1. Heat until very hot a"big old iron pot" (or a heavy, non-stick dutch oven) that has a lid. 2. Toss in onion tops and celery. 3. When the vegetables begin to wilt and hiss, pour in about 3 ounces of beer. 4. When the beer begins to bubble, throw in the shrimp and tightly cover the pot. Note: use a layer of aluminum foil under the lid for a tight seal. 5. Cook for about 4 minutes. 6. Remove lid, stir shrimp, and pour in remaining beer. 7. Tightly cover pot and allow shrimp to cook for abo D1 lb lean beef or veal, ground 1 med. Onion; grated 1 garlic clove; crushed 2 bread slices; crusts removed 1 egg; lightly beaten 3 tbsp parsley; (minced) 2 mint sprigs; chopped 1/2 tsp ground allspice* 1 tbsp dry red wine 2 tbsp water (more if necessary) 1 salt & freshly ground pepper 1 all-purpose flour 1 oil for frying Seafood R1165I Maryland crab cakesJ Polland SoftwareK AmericanL Appetizer sMelt the butter in a skillet and cook the onion until just transparent. Add the crumbs and blend well. Mix with the crabmeat, eggs, and seasonings. Add just enough cream to bind the mixture together. Shape into lg flat cakes. Roll each cake in flour and fry in butter or oil until nicely browned on both sides and cooked through. Serve with tartar sauce or lemon butter. 4 tbsp butter 1 med onion, chopped 1 cup bread crumbs 1 lb crabmeat 3 eggs, beaten 1 tsp salt 1 tsp dry mustard 4 tbsp chopped parsley heavy cream flour Seafood R1166I Meat dumplingsJ Polland SoftwareK ScandinavianL Appetizer ut 2 minutes more. Shrimp should be pink. If not, stir and cook a few minutes longer. Serve with lemon wedges, lemon butter, and corn on the cob. Best picture recipe prepared 3/22/95 by teresa lux, from the bubba gump shrimp co. Cookbook from: mike n maty 2-3 lb large or jumbo shrimp, shell-on 4 green onion tops whole stalk of celery, cut off stem and tops 1/2 can of beer (allow beer to sit open for about 15 min. Before using) R1167I New orleans crab cakesJ Polland SoftwareK SouthernL Appetizer Preheat oven to 375 in a medium skillet over medium heat, melt the margarine. Add the onions, green onions and parsley and saut ' for 3 minutes, stirring constantly. Add all the remaining ingredients except the egg and egg white; saut ' for 1 minute. Remove the skillet from the heat and allow to cool slightly. In a small bowl, beat the egg and egg white together. Add the beaten egg to the crab mixture, stirring well to blend. Shape the crab into 6 cakes, about 1/2" thick. Spray the inside of a shallow baking pan with non stick vegetable cooking spray. Place the crab cakes in the pan and bake for 15 minutes. Remove the pan from the oven and use a spatula to turn the crab cakes. Bake for an additional 15 minutes, or until golden brown. Makes 4 servings Mound flour on kneading board. Beat egg with water and salt slightly and carefully pour into mound of flour. Mix and add the mashed potatoes. Knead until dough becomes elastic. Cover closely with warm bowl and let stand about 10 minutes. For easier handling, divide the dough in half. Roll our very thing, cut in 2" squares. Run cooked beef through grinder. Chop onion fine and lightly brown in butter. Add chopped mushrooms and fry very slowly. Add meat and seasoning. Cool before using. PlaceB half tsp of filling a little to one side on each squares. Moisten edge with water. Fold over and press edges together. Join the two upper corners. Drop into salted boiling water and cook until they float to top. 1 egg 1/2 cup water 2 tbsp mashed potatoes (optional) 1/2 tsp salt 2 cups flour Meat filling 1 small onion 3 tbsp butter chopped cooked beef chopped mushrooms, cooked (optional) salt & pepper k1 tbsp reduced calorie margarine 2 tbsp finely chopped onions 2 tbsp finely chopped green onions 2 tbsp finely chopped fresh parsley 1/2 lb fresh crab meat, picked over 1/2 cup fine dry bread crumbs 1 tbsp prepared mustard 1 tbsp worcestershire sauce 1/4 tsp salt 1/4 tsp granulated garlic 1/4 tsp ground white pepper 1/4 tsp ground red pepper 1 egg 1 egg white Seafood R1168I!New orleans style barbecue shrimpJ Polland Software Seafood R1169I Oven crisped zucchiniJ Polland SoftwareK AmericanL Appetizer Heat oven to 450 . Grease 13 by 9" glass baking dish. Cut off and discard ends from zucchini. Slice each zucchini in half lengthwise, then in half again forming 12 spears. Combine dry ingredients. In shallow bowl, combine egg and milk. Roll zucchini in cornmeal mixture. Dip into egg mixture, then again in cornmeal mixture to coat thoroughly. Place in prepared dish. Drizzle with margarine. Bake about 15 minutes or until zucchini is tender. Makes 6 servings. 3 medium zucchini 1/3 cup cornmeal 1/3 cup all-purpose flour 1/4 cup grated parmesan cheese 1/2 tsp onion powder 1/4 tsp salt 1/8 tsp black pepper 1 egg, beaten 2 tbsp milk 3 tbsp margarine or butter, melted Vegetables R1170I Oysters annapolisJ Polland SoftwareK AmericanL Appetizer 2 large artichokes (each about 3/4 lb) 1 large garlic clove 1 tbsp fresh lemon juice, or to taste 1 tbsp freshly ground black pepper 2 tsp worcestershire sauce 1/2 tsp tabasco 1/2 tsp dried basil, crumbled 1/2 tsp salt, or to taste 1/2 tsp dried oregano, crumbled 1/4 tsp cayenne 1/2 cup cold unsalted butter, cut into bits 1/2 lb small shrimp in their shells, (about 24) 3 scallions, minced accompaniments: crusty bread lemon wedges Seafood R1171I Papadakis stuffed grape leavesJ Polland SoftwareK GreekL Appetizer 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 grape leaves with water and bake them for 1 hour. *note: grape leaves should be washed and stems removed. Preheat the oven to 350 degrees. Cut the oysters into several pieces. Place in the half shells on a baking sheet. Combine the remaining ingredients in a small bowl. Toss gently. Pile the mixture on top of the oysters. Bake for 20 to 25 minutes. Serve hot. 24 oysters, shucked, w/1 shell reserved each 3 tsp worcestershire sauce 2 egg yolks 1/2 cup green bell pepper, cored, seeded & chopped 12 oz crab meat, well picked over 3 tbsp cracker crumbs 1 clove garlic, chopped 1 tsp dry mustard 1/3 cup mayonnaise pepper, ground 1 1/2 lb ground lamb 1 lg yellow onion; chopped fine 1 bn parsley; chopped 1 cup pine nuts 1/2 cup olive oil 1/2 tsp salt 1 jar grape leaves * 1 bn fresh mint; chopped 1/2 cup fresh lemon juice 1/2 tsp oregano 1/2 tsp pepper water (as needed) Pear & blue cheese pizzaK CaliforniaL Appetizer Preheat oven to 425 (f). Spread the blue cheese on the pizza crusts. Core the pears and cut them lengthwise into thin slices. Arrange the slices of pear on top of the cheese. Drizzle with the honey and sprinkle 1/2 tsp of thyme over each pizza. Bake the pizza on the bottom rack of the oven for about 8 minutes, until heated through. Then place under the broiler for 1 to 2 minutes longer to brown the pears lightly. Cut each pizza into 8 wedges and serve warm. Makes 4-5 servings. 4 oz double-cream blue cheese, at room temperature 2 individual size (7 to 8") ready to use pizza crusts 2 fresh ripe pears 1 tbsp wildflower or other honey 1 tsp dried thyme leaves R1173I Pizza from spiaggia in chicagoJ Polland SoftwareK ItalianL Appetizer Dough: put lukewarm water in a bowl with yeast. Mix to dissolve yeast. Let stand until bubbly, about 5 minutes. Add olive oil, salt and honey. Mix. Put flours in mixer with dough hook. Add yeast mixture. Kneed in machine for about 5 minutes. (or kneed by hand until elastic and smooth. 10-15 mins.) Remove from machine and place in a well-oiled bowl. Cover with a damp kitchen towel. Let rise until double in size, about 1 hour. Punch down and divide into 4 equal size balls. Cover again and se Bread R1174I Potato cakes (aloo roti) Polland SoftwareK East IndianL Appetizer Boil the potatoes in their skins, drain well and peel. Work in a food processor with the flour, salt, seeded and chopped chile peppers, coriander and melted butter to make a soft dough. Be careful not to over-process to the point of the dough becoming a paste that sticks to the processor bowl. Leave in a warm place for about half an hour. Divide into six portions and roll out each to form a disc about 6" in diameter. These breads can either be cooked on an oiled heavy griddle or lightly frB-ied until each side is nicely brown. Makes 6. 4 large potatoes 1 1/4 cups whole wheat flour 1 tsp salt 3 fresh hot green chile peppers 3 tbsp chopped fresh coriander leaves 3 tbsp butter vegetable oil for frying Potatoes R1175I-Quattro formaggi - williams sonoma pizza bookJ Polland SoftwareK CaliforniaL Appetizer t aside while preparing topping. Line the center rack of the oven with baking tiles. Heat oven to 500 . Roll out the four dough pieces into circles as thin as possible. Place each circle on a wooden board (or pizza paddle) which has been dusted with cornmeal. Divide the cheeses into 4 equal parts. Top each pizza with cheese. Sprinkle each with salt and pepper. Drizzle each pizza with 1 tbsp olive oil. Roll up the outer edge of pizza. Carefully slide pizza from board directly onto the tileC s in oven. Bake until crust is golden brown, 6-10 minutes. Remove from oven and sprinkle with sun-dried tomatoes. Cut with a pizza wheel and serve immediately. KDough 1 1/2 cups warm water 1 tbsp dry active yeast 1 tbsp olive oil 1 tsp salt 1 tsp honey 2 1/2 cups unbleached flour 3/4 cup whole wheat flour topping 1 1/2 cups diced mozzarella 1 1/4 cups diced provolone 1/3 cup diced gorgonzola 3 tbsp grated romano Salt and pepper to taste 4 tbsp olive oil tbsp diced sun dried tomatoes Boil the potato in water to cover until tender, 20-30 minutes; drain and peel while still hot. Meanwhile, in a small bowl dissolve the yeast in the water and let stand until slightly foamy on top, about ten minutes. In a large bowl stir together the 2 1/2 cups flour and the salt. Pass the hot peeled potato through a sieve into the bowl and form the mixture into a mound. Make a well in the center of the mound and add the yeast mixture to the well. Using a fork and stirring in a circular mot ion, gradually pull the flour and potato into the yeast mixture. Continue stirring until a dough forms. Let rise in an oiled bowl until doubled, 1 to 1 1/2 hours. Turn the dough out onto a surface dusted with the remaining flour. Shape your pizza as desired, let rise on a peel dusted with cornmeal for about 15 minutes and proceed. Makes enough dough for a 12" thin-crust or a 9" thick crust pizza. Preheat an oven to 450f. If using a baking stone or tiles, place in the oven now. Place the go Brgonzola and goat cheeses in the freezer to make them easier to slice. Thinly slice the four cheese separately. Shape the pizza dough and top with the cheeses. Transfer to the oven and bake for 10 minutes. Reduce the oven to 400f and bake until golden, about 10 minutes. Drizzle the oil over the top and serve immediately. ,Potato pizza dough: 1 boiling potato, 5 oz. 1 tsp active dry yeast 3/4 cup plus 2 tbsp lukewarm water 2 1/2 cups all-purpose flour, plus 1/2 cup for working 1 tsp salt 1 tbsp extra virgin olive oil. 2 oz gorgonzola 2 oz fresh goat cheese 2 oz fontina' 2 oz mozzarella 1 tbsp extra virgin olive oil Raw potato dumplingsK ScandinavianL Appetizer Grate potatoes fine and drain off brown liquid. Add the beaten eggs salt crumbs and flour to make a stiff dough. Drop into boiling salted water from wet spoon. Dumplings should be about 1 1/2" long and 1/2" in diameter when cooked. They are done as soon as they float to top. saut the smoked salmon in half the butter until it is heated through, 3 to 5 minutes. Remove from the heat, cool the salmon and the butter, then blend in a food processor, adding the remaining butter. 4. Working by hand, combine the fresh salmon and smoked salmon mixtures with a fork in a small bowl until well-blended. Check for seasoning. Transfer the rillettes to a serving dish or bowl, and carefully smooth the top. Refrigerate at least 12 hours before serving. 5. To serve, remove fromCo the refrigerator about 30 minutes before serving. Serve with thin slices of warm toast. Yield: 4 to 6 servings 4 oz salmon fillet, fresh - skinned 1/2 cup white wine, dry 1 tbsp olive oil 2 tbsp cognac pinch salt & pepper 4 oz smoked salmon 6 tbsp butter, unsalted Slice toast, warm Seafood R1179I Seafood pizzaJ Polland Software 2 cans refried beans 4 cans frozen defrosted guacamole 2 small cans sliced pitted black olives 4 finely diced tomatoes 1 can chopped green chilies, drained. 1 large sweet onion, diced small 1 cup shredded extra sharp cheddar R1181I Shrimp egg rollsJ Polland SoftwareK ChineseL Appetizer Put oil in wok. Put all other ingredients except egg roll skins into wok and stir fry on high heat until ground pork is done. Thicken with cornstarch and water. Let mixture cool. Follow directions on egg roll skin package to roll after mixture is cool. Deep fry in hot oil until golden brown. Drain on paper towels. Makes about 14 egg rolls. To bake instead of frying, brush tops with oil and bake 13-15 min in 350 oven. {1/4 lb shrimp, chopped fine 1/2 lb ground pork 2 cup bean sprouts 1/2 cup green onion, diced 5 chinese mushrooms, diced fine 1/2 cup bamboo shots, diced 6 water chestnuts, diced fine 1 cup celery, diced fine 1 tsp ginger, minced 1/2 tsp sugar 1 tbsp soy sauce 1 tbsp sherry or rice vinegar 4 tbsp oil 1 tsp salt 1/2 tsp msg 1 tbsp cornstarch in 2 tbsp water 1 lb egg roll skins Seafood R1182I%Shrimp quesadilla with cilantro pestoJ Polland SoftwareK CaliforniaL Appetizer Shell shrimp and grill or saut until pink and firm but not fully cooked. Cool and slice lengthwise in half and then cut each piece into thirds or quarters. Set aside. Set a pancake griddle to 350 (too little heat and the quesadillas will be soggy, too much and they'll burn). If using a skillet, use medium heat. Brush one side of the tortilla lightly with the olive oil and place tortilla, oil side down, on the heated surface. Spread about 1 1/2 tbsp of the pesto over 1/2 the tortilla surf Seafood R1183I Skillet lemon chicken scampiJ Polland SoftwareK ItalianL Appetizer Cut the chicken into 1 1/2" cubes. Season lightly with salt and pepper. Spray a lg non-stick skillet with a liberal coating of cooking spray. Arrange the chicken cubes in a single layer. Brown over moderate heat (3-4 minutes per side). Transfer to a heated platter. Add all the remaining ingredients to the skillet. Cook, stirring, until the butter melts and the mixture combines. Spoon the pan juices over the chicken cubes. Serve. Yields 4 servings. 1 lb chicken breasts, skinless & boneless Pepper 3 tbsp chicken broth 2 lemons, juice only 2 tbsp white wine 2 tbsp butter 1 clove elephant garlic, minced fine 1 tbsp parsley, minced Poultry R1184I Soft pretzelsJ Polland SoftwareK AmericanL Appetizer ace, sprinkle grated cheese over the entire surface and spread the shrimp and peppers over the side with the pesto. When the cheese starts to soften fold the tortilla in half and press down lightly to adhere both sides. Flip with a spatula, and cook both sides until golden brown. Remove from heat, cut in wedge shapes, top with sour cream, garnish and serve with your favorite salsa. To make cilantro pesto rough chop cilantro in blender or food processor, do not puree add garlic and pine nutC s, chop roughly. Add oil in a thin stream while machine is running, and continue blending until pesto is smooth. To make fresh tomato salsa combine all the ingredients at least an hour before serving to allow flavors to meld. 6 10" flour tortillas olive oil for brushing 9 tbsp cilantro pesto (recipe follows) 1/2 cup grated dry jack cheese 1 1/2 cups grated jack cheese 1/2 cup passila peppers, sliced 1 lb medium shrimp Chopped cilantro for garnish fresh salsa (recipe follows) cilantro pesto 2 bunches cilantro, stems removed 2 cloves garlic 1/4 cup toasted pine nuts 1 cup good quality olive oil Fresh tomato salsa 1 lg tomato, peeled, seeded and diced 1/4 cup green onions 1 or 2 small hot chiles, seeB.ded and finely chopped 3 tbsp chopped cilantro Bread R1185I#Southern fried yellow squash slicesJ Polland SoftwareK SouthernL Appetizer kSoak the squash slices in the buttermilk and salt for an hour. Place the slices on waxed paper which has been covered with the cornmeal and pepper mixed together. Coat both sides of the slices and fry in half an" of hot oil, turning once. Fry until golden brown, then drain excess fat off by putting the finished slices on paper towels before serving. 4 servings. 2 med yellow squash, unpeeled 1/4" thick 1 cup buttermilk 1 cup yellow cornmeal 1 tsp salt cayenne pepper to taste oil for frying Vegetables R1186I Spanish cevicheJ Polland SoftwareK Spanish/PortugueseL AppetizerR Place fish in a glass container and cover with lime juice for 3 hours or until fish has a white, flaky, cooked appearance. Drain off lime juice. Cut fish into bite sized pieces and add remaining ingredients and marinate for 2 to 4 hours. Serve with chips. In a lg bowl, dissolve yeast in warm water. Add sugar, salt, butter and egg. Stir in 3 cups of flour; mix until smooth. Add enough additional flour to make a stiff dough. Cover bowl tightly with foil; refrigerate 2-24 hours. Punch dough down and divide in half. On a lightly floured surface, cut each half into 16 equal pieces. Roll each piece into a 20-in. Rope. Shape into the traditional pretzel shape and place on a greased baking sheet. In a small bowl, combine egg yolk and water; brush oB ver the pretzels. Sprinkle with salt if desired. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 400 degrees for 15 minutes or until brown. 2 pkg active dry yeast 2 cups warm water, 110-115 degrees 1/2 cup sugar 2 tsp salt 1/4 cup butter or margarine, softened 1 egg 7 cups all-purpose flour 1 egg yolk 2 tbsp water coarse salt, optional 1 lb raw, boneless cod 8 oz lime juice 1 large onion, chopped 15 cherry tomatoes 1 small jalapeno pepper, chopped 30 pitted green olives, chopped 20 capers 1 tbsp cumin 1/4 cup olive oil 1 tbsp parsley 1 tsp oregano salt & pepper to taste corn chips Seafood R1187I Spinach empanadasJ Polland SoftwareK CaliforniaL Appetizer In a large mixing bowl, beat the cream cheese and butter till smooth. Gradually add in the flour and salt. Lightly knead the dough by hand. Cover with plastic wrap and refrigerate for 3 hours. In a medium skillet, cook the onion and garlic in the bacon drippings until the onion is tender but not brown. Mix in the bacon, spinach, cottage cheese, pepper, and nutmeg; let the mixture cool. Preheat the oven to 450 f. Roll out the pastry on a floured surface to a thickness of 1/8". Cut 3" circle spanish/portuguese thai/vietnamese appetizer Vegetables R1188I Stuffed baby zucchiniJ Polland SoftwareK ItalianL Appetizer Scrub the zucchini and cut in half lengthwise. Scoop out the zucchini pulp leaving a thin shell which will still hold its shape. Finely chop the zucchini pulp. Heat the oil in a lg skillet. Add the garlic, onions, tomatoes, parsley, zucchini pulp, thyme and ground black pepper to taste. Saut over med heat until the vegetables are soft and blended (about 5 minutes). Add salt to taste. Spoon the filling into the zucchini shells. Arrange on a serving tray. Cool to room temperature. Serve as B a finger food. 12 baby zucchini (3") 2 tbsp olive oil 1 clove garlic, pressed 2 green onions, minced w/green tops 2 plum tomatoes, diced 2 tbsp parsley leaves, minced 1/2 tsp thyme leaves, dried Black pepper, ground Vegetables R1189I%Stuffed cabbage with rice & pine nutsJ Polland SoftwareK GreekL Appetizer s in the pastry, place 1 tsp of the filling in each circle, just to one side of the center. Moisten the edge of the circle with the egg, fold the dough in half over the filling to make a semicircular empanada. Seal the edges with fork tines, and poke the top of each pastry with a fork to make a vent. Put the empanadas on an ungreased cookie sheet, brush their tops with egg, and bake for 10 to 12 minutes or until golden. Makes 60 empanadas. =2 8-oz pkg cream cheese, softened 3/4 cup butter, softened 2 1/2 cups all-purpose flour 1/2 tsp salt Filling 1/4 cup onion, finely chopped 3 cloves garlic, minced 4 slices bacon, cooked and crumbled 1 tbsp bacon drippings 10-oz pkg frozen spinach, thawed and drained 1 cup cottage cheese 1/4 tsp pepper 1 egg, beaten Vegetables R1190I Stuffed grape leaves - armenianJ Polland SoftwareK Middle EastL Appetizer the onions in the oil until tender and translucent. Add all of the ingredients except the grape leaves, including 1/3 of the lemon juice. Simmer for 20 minutes or until all of the water is absorbed. Allow to cool completely. Remove the stems from the leaves. Rinse under cold water and dry them thoroughly. Mix together another 1/3 of the lemon juice and the olive oil. One by one, lay the leaves flat on your work surface and brush a little oil and lemon juice onto each leave, then plac Plunge cabbages into boiling salted water and cook about 8 minutes, then drain thoroughly and set aside while you prepare the filling. In a heavy skillet heat the clarified butter, add the chopped onions and cook until soft and transparent. Add the water and bring to a boil, then add the rice and stir. Lower the heat and simmer gently until the rice has absorbed the liquid, approximately 15 minutes. Remove from heat and add the raisins or currants, pine nuts, parsley, dill and season with salt and pepper. Cool. Separate 2 of the eggs and mix the egg whites into filling. Reserve the yolks for the avgolemono. Stuff and roll the cabbage leaves, using one heaping tablespoon filling, roll up snugly, then place, seam side down, in a casserole. Dot with butter and add water to cover, then cover cabbage rolls with an inverted plate and cover casserole. Simmer for approximately 1 hour, then transfer to a warm serving dish and keep warm. Strain the remaining liquid for the avgolemono _ sauce. Beat the remaining eggs and yolks for 2 minutes. Continuing to beat, gradually add the lemon juice. Then add the 1-1/2 cups cooking liquid by droplets, beating steadily, until all has been added. Cook over hot water, not boiling, stirring constantly until the sauce thickens enough to coat a spoon. Pour over the cabbage rolls and serve hot. 12 medium cabbage heads 3 tbsp clarified butter 1 medium onion; chopped fine 1 cup raw long grain rice 1/4 cup raisins or currants 1 cup water 1/4 cup chopped fresh parsley 1/2 cup pine nuts 1/4 cup chopped fresh dill 3 eggs 1 lemon, juice only 1 salt & freshly ground pepper 2 tbsp butter; cut into bits Vegetables R1191I Stuffed mushroomsJ Polland SoftwareK AmericanL Appetizer Cooking times presume the use of a standard (575-700 watt) microwave oven and quantities for 24 appetizers, adjust cooking times for differences. Remove the stems from the mushrooms. Chop fine. Set the mushroom caps aside. Combine all the chopped items with the cheese. Blend thoroughly. Add the bread crumbs, melted butter, seasonings and worcestershire sauce. Blend thoroughly. Spoon the mixture into the mushroom caps, mounding slightly in the center. Arrange on a 10" round microwave safe pB3late. Microwave on high for 4 minutes. Serve hot. 24 med mushrooms 2 green onions, chopped fine 1/2 cup cheddar, shredded 1/3 cup dry bread crumbs 1/4 cup butter, melted 1/2 tsp worcestershire sauce 1/4 tsp garlic powder 1/2 tsp italian seasoning 1/8 tsp pepper 1/2 tsp salt Vegetables R1192I Stuffed snow peasJ Polland SoftwareK FrenchL Appetizer e a heaping teaspoon of the rice mixture in the center of each leave and roll up in the traditional shape. Next place them all neatly in the bottom of a heavy casserole deep enough to hold them in the bottom half. Cover with 2 more cups of water, the rest of the lemon juice and a pinch of salt and pepper. Cover with a dinner plate turned upside down, and simmer gently for about one hour. Uncover and allow to cool completely. Serve cold. Sarma will keep in the refrigerator for a week, coverCLed. You may brush them again with oil and lemon if you wish. Makes 80 pieces 2/3 cup peanut or safflower oil 4 onions, minced 1 tbsp salt 1 tsp allspice juice of 3 lemons 1 cup good olive oil 1/4 cup tomato sauce (optional) 2 cup long grain white rice 1 1/2 cups water salt and pepper fresh mint to taste (optional) 80 cured young, tender grape leaves middle eastern_ northA north americanA russian scandinavian south south american southern southwestern spanish Vegetables R1193I Summertime bruschettaJ Polland SoftwareK ItalianL Appetizer 1. In a lg mixing bowl, combine the tomato, minced garlic, basil, parsley, lemon juice, red pepper flakes, and salt and pepper to taste. Toss very well and set aside for at least 3 hours 2. Just before serving, toast the bread and rub on one side with the cut sides of the garlic cloves. Place a small bowl in the center of a serving platter. Fill the bowl with the tomato mixture and arrange the toast around the bowl. Serve immediately. Yield: 32 slices B16 fresh ripe plum tomatoes, very finely diced 4 tbsp finely minced garlic 1 cup coarsely chopped fresh basil 1/2 cup finely chopped italian parsley 2 tbsp fresh lemon juice pinch crushed red pepper flakes Salt and freshly ground pepper thirty-two 1/4"-thick slices french or italian baguette 6 garlic cloves, cut in half Vegetables R1194I Tequila hamma hamma oystersJ Polland SoftwareK MexicanL Appetizer Blanch the snow peas in boiling salted water for 2 minutes. Drain at once. Rinse under cold running water. Pat dry. Use a sharp knife to slit the peas down only one of the long sides. Open carefully. Put the creme fraiche in a bowl. Mix in the dill and cream cheese. Grate in the lime zest. Add the lime juice. Fold in the caviar. Stuff the peas with the mixture. Serve on a bed of red lettuce leaves. 36 snow peas 1/4 cup creme fraiche 1 tbsp fresh dill, minced 2 tbsp cream cheese 1 lime, juice & zest only 2 oz caviar, salmon or lumpfish red lettuce leaves Black pepper, ground Seafood R1195I Thai Barbecue chicken appetizersJ Polland SoftwareK Thai/VietnameseL AppetizerR Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk.V 3 lbs chicken wing drummettes 1/4 cup coarsely chopped garlic one bunch cilantro, chopped 1 tsp ground turmeric 1 tsp curry powder 1/2 tsp ground dried chilies 1 tbsp sugar 1/4 tsp salt 3 tbsp thai fish sauce 1/2 cup coconut milk Poultry R1196I Thai bbq chicken appetizersJ Polland SoftwareK Thai/VietnameseL Appetizer Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce. 0Combine the cucumber, peppers, chilies, lime juice, cilantro and black pepper to taste. Cover and refrigerate one hour. Arrange the oysters on a platter with crushed ice. Spoon about 1/2 tbsp of the relish over each oyster. Just before serving sprinkle each with a pinch of salt and a drizzle of tequila. .24 freshly shucked hamma hamma oysters 1/3 cup finely diced seedless cucumbers 2 tbsp finely diced red bell pepper 2 tbsp finely diced poblano chile 1/2 tbsp finely chopped serrano chile 2 tbsp fresh lime juice 1 tbsp fresh chopped cilantro black pepper sea salt frozen jose cuervo traditional tequila 3 lbs chicken wing drummettes Marinade: 1/4 cup coarsely chopped garlic 1 tbsp lower stems of cilantro, chopped 1 tsp ground turmeric 1 tsp curry powder 1/2 tsp cayenne 1 tbsp sugar 1/4 tsp salt 3 tbsp thai fish sauce Basting liquid 1/2 cup coconut milk (canned is ok) Poultry R1197I Thai salmon parcelsJ Polland Software R1199I Tyropites cheese appetizersJ Polland SoftwareK GreekL Appetizer In a bowl combine the cheeses, eggs, flour, salt (unless the feta is very salty) nutmeg, and 3 tbsp butter. Cover the bowl and chill several hours or overnight, removing from the refrigerator an hour before using. Cut the filo into thirds (3 x 11"). 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 tsp of the filling 1" from Fifteen minutes prior to baking, preheat oven to 500 in a large bowl, combine all ingredients except mushrooms, butter and parsley sprigs. Mix until blended. Place mixture in a large pastry bag with no tip. Place mushroom caps open side up on baking sheets. Pipe beef mixture into caps. Sprinkle mixture with bread crumbs. Refrigerate up to 8 hours. Drizzle melted butter over top. Bake in preheated 500 oven for 7 to 10 minutes or until meat is cooked through. Place on serving platter and gB/arnish with parsley sprigs. Makes 60 meatballs. y3 cloves garlic, peeled and minced 1 lb lean ground round 1 baking potato, peeled, cooked and diced 2 eggs 1/2 cup freshly grated parmesan 1/4 cup chopped fresh parsley 6 sage leaves or 1 tbsp dried sage 1/4 tsp dried marjoram 2 tbsp lemon juice salt and pepper to taste 60 med mushrooms, stems removed 1/2 cup dry bread crumbs 1/4 cup melted butter Garnish: 4 sprigs parsley 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. Bake in a moderate oven (350 degrees) for 20 to 25 minutes or until golden and crisp, turning once. Serve hot. Note: tyropites may be stacked upright in cardboard boxes and frozen. When ready to bake, separate while still frozen, spread on baking sheets, and bake as directed above, allowing an additional C 10 minutes baking time. 1/2 lb ricotta or cream cheese 1/2 lb feta cheese; crumbled 2 eggs; lightly beaten 1 tbsp all-purpose flour 1 pn salt (optional) 1/2 tsp grated nutmeg (or more) 1 cup butter; melted 3 tbsp butter; melted 1 lb commercial filo sheets R1200I Ultimate chicken wingsJ Polland SoftwareK SouthernL Appetizer Poultry R1201I Vietnamese spring rollsJ Polland SoftwareK Thai/VietnameseL Appetizer For the rolls: put the noodles in a small bowl and cover with hot tap water. Let stand 15 minutes to soften. Drain well. Arrange 2 sheets of rice paper in a jelly roll pan. Cover with hot tap water and let stand 5 minutes to soften. Drain and repeat with remaining paper. Lay rice paper on a flat surface and arrange 4 shrimp halves across the center of each, cut side facing up. Cover with a lettuce leaf. Divide sprouts, herbs and vegetables among them. Careful roll up and arrange on a plateB so that the cut side of the shrimp is facing up. For the sauce: combine hoisin sauce, chicken broth and fish sauce. Add slice jalapenos to taste and the peanuts. Serve with the spring rolls. 1. Cut tips off wings, remove web like skin between joints, and cut wings at joints. Pat dry with paper towel. 2. Heat oil in medium non stick skillet to 375f. 3. Deep-fry wings 8 to 10 minutes or until nicely browned and crisp. 4. Meanwhile for hot wings, stir together hot sauce, oil, butter, vinegar and garlic powder in small bowl. 5. Remove browned wings to paper towel-lined plate. Drain oil into heat- proof bowl. Place skillet back on an unheated element. 6. Pour sauce into skillet; ad <d wings and gently toss 1 minute. 7. Place skillet back on heated element (medium heat). Continue tossing 2 minutes or until wings have completely absorbed sauce. 8. Serve wings with your favorite dip or sauce. * for medium wings add 1 tbsp ketchup, for mild add 3 tbsp ketchup, and for suicide add 2 tbsp hot sauce. 2 lbs chicken wings 2 cups vegetable oil 1/4 cup durkee red-hot sauce 1 tbsp vegetable oil 1 tsp butter 1 tsp vinegar (red or cider) 1/4 tsp garlic powder Ketchup Seafood R1202I Barbecued garlic shrimpJ Polland SoftwareK AmericanL Melt butter in heavy large skillet over medium-low heat. Add 12 chopped green onions and garlic and saut 3 minutes. Add white wine and simmer 15 minutes, stirring occasionally. Mix in fresh lemon juice. Season to taste with pepper. Transfer to large bowl and let cool. Cut shrimp down back through shell; do not peel. Remove veins. Add shrimp and 1 cup parsley to garlic mixture and toss well. Cover and chill 6 in ours, turning occasionally. Prepare barbecue (medium-high heat). Remove shrimp Rolls: 2 oz rice vermicelli noodles 4 (8" square) rice papers 8 medium cooked shrimp, peeled and split in half lengthwise 4 leaves red leaf lettuce 1/2 cup bean sprouts 1/4 cup julienned cucumber 1/4 cup julienned carrot 1/4 cup julienned sweet onion 8 fresh chives 2 tbsp fresh mint, minced 2 tbsp fresh cilantro Sauce: 1/4 cup hoisin sauce 1/4 cup chicken broth 1 tbsp fish sauce 1 jalapeno pepper, cut into thin rings 2 tbsp dry roasted peanuts, chopped fine Seafood R1203I Barbecued peppercorn pork chopsJ Polland SoftwareK AmericanL With a sharp knife, make a pocket in each pork chop, cutting horizontally from what was the bone side. Blend the remaining ingredients. Divide the mixture among the pork chops, stuffing it into the pocket of each. Press cut edge together to seal, and stick a wooden toothpick through edge to hold it shut. Place over hot coals. Cook 10 to 12 minutes per side until brown and done to your liking. 6-8"-thick boneless pork chops 1 tbsp bottled green peppercorns, drained 1 clove garlic, minced or pressed 1/4 tsp ground cinnamon 2 tbsp chopped fresh parsley 1/4 cup (1/2 stick) butter, softened R1204I Barbecued ribs, missouri-styleJ Polland SoftwareK AmericanL from marinade. Thread 2 shrimp on each skewer. Transfer marinade to heavy medium saucepan. Simmer over medium heat until thick, stirring occasionally, about 12 minutes. Strain through a sieve, set over a bowl, pressing on solids. Season marinade with pepper sauce and salt. Spoon into 8 small ramekins; sprinkle with minced onion and 3 tbsp parsley. Place 1 ramekin on each plate. Place shrimp on grill and cook until just pink and cooked through, turning once, about 3 minutes. Divide shrimp C<among plates. Garnish with lemon wedges and serve. Serves: 8 1 1/4 cups unsalted butter 12 green onions, chopped 15 garlic cloves, minced 2 cups dry white wine 6 tbsp fresh lemon juice 1 1/2 lbs large unpeeled shrimp 1 cup + 3 tbsp minced fresh parsley Bamboo skewers, soaked in water 30 minutes 3 tbsp minced green onion tops tabasco lemon wedges Combine salt, sugar, cumin, pepper, chili powder and paprika to make barbecue rub. Rub ribs thoroughly with mixture. Place ribs on baking sheets and cook in 180 oven 3 hours. Do not turn; slow cooking infuses spices. Remove from oven. (ribs may be covered and refrigerated up to 2 days before grilling.) Use very low charcoal fire with rack set as high as possible. Grill ribs 5 minutes to 30 minutes per side, depending on heat and temperature of ribs. Ribs should have light outer crust and Pbe heated throughout. (longer cooking produces better ribs.) If you prefer juicy ribs, coat with basting sauce just before removing from grill. Otherwise serve dry with sauce on side. Remove ribs from grill, cut in between bones and serve. Makes 5 servings. Note: recipe is easily halved or doubled. Keep 2:1 proportion of sauce to rub. 2 tbsp salt 1/4 cup sugar 2 tbsp ground cumin 2 tbsp freshly ground black pepper 2 tbsp chili powder 4 tbsp paprika 2 full racks of pork spareribs Basting sauce (look up) R1205I Cajun barbecue sauceJ Polland Software ChineseL Bone the loin of pork and prick the meat all over with the point of a sharp knife. Cut into slices about 1 1/2" thick. Mix all the sauce ingredients together with the red food coloring and sprinkle over the meat. Leave to marinate for 1 1/2 hours. Thread one end of each strip of meat onto a metal skewer. Suspend the piece of meat from the top rack of the oven. Leave the meat to hang and dry for 45 minutes. Roast in the oven at 350 f for 20 to 25 minutes, basting from time to time with someBz of the honey. When the pork is almost done brush with the remaining honey and let it dry. Serve hot or cold. 12 servings: 3 1/2 lb loin of pork 6 tbsp honey the sauce 5 tbsp sugar 1 tbsp salt 1 cup soy sauce 1 tbsp rice wine or dry sherry 1 tbsp ginger juice a pinch of red food coloring or 1 teaspoon liquid food coloring R1207I Dutch oven fluffy riceJ Polland SoftwareK AmericanL Mix rice, water, adding boullion if desired. Place in 12" dutch oven. Bake for 30-40 minutes with 8-10 coals on the bottom and 16-18 on the top. Do not check during baking time.V%3 cups long-grain rice 6 cups water R1208I Dutch oven sweet & sour chickenJ Polland SoftwareK AmericanL Heat oil in 12" dutch oven over 20 coals. Mix sauce ingredients in a bowl. Mix flour and cornstarch in plastic bag. Cut chicken into pieces and remove skin and dip in beaten egg, then shake in flour mixture. Place in hot oil to brown and sprinkle with garlic salt. Brown and remove from dutch oven; set aside. Drain oil. Pour sauce mixture into oven. Bring to boil. Place chicken pieces in heated sauce and cover oven. Bake one hour with 18-20 coals on top and 14-16 on the bottom. Turn half waB6y through; watch carefully. Remove, garnish and serve. 3 lb chicken 1/2 cup flour 1/2 cup cornstarch 2 beaten eggs garlic salt Sauce 3/4 cup sugar 1 chicken bouillon cube dissolved in 1/4 cup water 1/2 cup catsup 1 tbsp soy sauce 1/2 tsp salt 1 cup waterf Poultry R1209I Filipino barbecued porkJ Polland SoftwareK Thai/VietnameseL Whisk the first 8 ingredients together in a bowl and let stand at room temperature for one hour, stirring occasionally. Marinate pork slices overnight in the refrigerator, covered. Thread the meat into bamboo skewers and grill on medium-high heat for about 10 minutes per side. 1/4 cup vinegar 3 tbsp soy sauce 3 tbsp superfine sugar 3 large cloves garlic, finely minced 1 tsp worcestershire sauce 1/4 tsp black pepper 1/2 tsp salt or to taste 1/4 cup tomato ketchup 3 lb pork butt, sliced into thin strips (1/4" thick, 2" wide) R1210I Grilled bourbon-glazed chickenJ Polland SoftwareK SouthernL Combine the whiskey, sugar, ketchup, worcestershire, lemon juice, garlic, salt and pepper; mix well. Brush chicken with a thin coating of the glaze and place on grill. Continue to baste when turning chicken.V 2 lbs boneless chicken breasts, cut up 1 cup bourbon whiskey 1/2 cup dark brown sugar 1 cup ketchup 2 tsp worcestershire sauce 1/4 cup white vinegar 1 tbsp fresh lemon juice 3 cloves garlic, minced 1/2 tsp dry mustard salt and pepper to taste Poultry R1211I Jamaican ribs or chickenJ Polland SoftwareK CaribbeanL R1212I Jerk porkJ Polland SoftwareK CaribbeanL Cut the pork into strips 4" long and 3/4" wide. Prepare the hot sauce: seed the chilies (leave seeds in for more hotness). Puree the ingredients for the sauce in a blender. Toss the pork strips with this mixture and marinate for 30 minutes. Preheat the grill. Thread the pork onto thin water-soaked bamboo skewers and cook it over medium hear for 2 to 3 minutes per side, or to taste, turning once, brushing with additional spice mixture if desired. 6 appetizer servings 2 lb pork tenderloin sauce 6 scotch bonnet (habanero) chilies 3 tbsp dijon mustard juice of 1 orange juice of 1 lime 2 scallions (white part only) 1 clove garlic 2 bay leaves 2 allspice berries 1 tsp salt R1213I Kansas city barbecued spareribsJ Polland SoftwareK SouthernL 1. Combine everything except the bay leaves and the meat in a large zip-lock plastic bag. 2. Add meat and thoroughly mix. 3. Let marinate in fridge at least 2 hrs, preferably until next day. 4. Fire up the barbi. Remove meat from bag with as much marinade as possible still clinging to it. Place half of the bay leaves on the meat. Dump the remaining marinade or use as insect repellent. Cook very slowly over medium coals, turning often. If your grill has a vented hood, close it and shut the vent half way down. Do not let the meat burn. Cover and cook about 1/2 hr. Check coals to make sure they do not go out. 5. After 1/2 hr, remove bay leaves, turn meat, place remaining bay leaves on meat and cook until done (about 1/2 to 3/4 hr more, or more depending on heat) 2 lb country-style pork ribs or 1 cut-up chicken 3/4 cup chopped onion 4 large cloves garlic, minced hot peppers to taste 2 tbsp allspice 1 tbsp ginger 2 tbsp salad oil 1 tsp ground nutmeg 1 tsp salt 12 bay leaves, soaked in hot water about 1 hr Poultry R1214I Korean barbecued short ribsJ Polland SoftwareK Thai/VietnameseL Whisk the first 7 ingredients together in a large bowl and let stand at room temperature for one hour, stirring occasionally. Marinate the short ribs overnight in the refrigerator, covered. Grill short ribs on high heat for about 5 minutes per side or desired doneness. * If using chicken, use skinned, boned chicken thighs and breasts, sliced into thin strips, marinate overnight in the refrigerator, covered. Thread the meat into bamboo skewers and grill on medium-high heat for about 7 minuB tes per side. * If using pork, use pork butt, sliced into thin strips, marinate overnight in the refrigerator, covered. Thread the meat into bamboo skewers and grill on medium-high heat for about 10 minutes per side. Preheat oven to 350 . Arrange the ribs in a large roasting pan. Combine all the other ingredients, sir will, and pour the marinade over the ribs, coating them well. Cover the roasting pan and bake the ribs for about 45 minutes, turning them a couple of times. Remove the ribs from the pan, reserve the marinade for basting purposes. Set your bbq grill high above the coals, or use an indirect heat method. When the coals are ready arrange the ribs on the grill. Cook for about 30 minutes, or unB til done, when the meat is brown and tender. Baste frequently and, if you're not using a rib rack and indirect heat, turn the ribs every now and then as well. 4 lb spareribs, trim excess fat 1/2 cup soy sauce 1/2 cup dry sherry 1/2 cup water 1/4 cup dark brown sugar 2 cloves garlic, crushed 1-1/2 cup soy sauce 6 lg cloves garlic, very finely minced 1 tsp very finely minced green onions 1 tsp very finely minced ginger 1 cup superfine sugar 2 tbsp sesame oil 1/4 tsp black pepper 2 whole short ribs, cut flanken-style, 1/8" thick (approx 10 lbs)* R1215I Tea smoked chickenJ Polland SoftwareK ChineseL Truss legs together with string. Grind szechwan pepper corns. In small dry pan, heat 2 tbsp salt and the ground pepper corns until pungent and smoking. Cool, rub all over chicken, inside and out. Refrigerate chicken uncovered overnight. This is important for the skin. Into the large pot with water-to-cover, add scallions, ginger, soy sauce and star anise. Bring to boil and simmer for 20 minutes or more. Place chicken into the rapidly boiling water and bring to a simmer and keep it in no lo Poultry R1216I Texas beef barbecue brisketJ Polland SoftwareK AmericanL When the fire has burned down to hot coals, spread to provide moderate heat and fit a drip pan in front of in the center of the coals. Place the brisket, fat side up, over the drip pan. Cover the grill and adjust the dampers to maintain slow steady heat. While the meat is cooking, in a sauce pan combine all of the other ingredients, blending well, and simmer for 10 minutes. After 1 hour, baste the meat lightly with the sauce and turn the meat as needed to cook evenly. Replenish the fire as nger than 10 minutes. (it will continue cooking while smoking) using the harness string, hang chicken on a cabinet over your sink and dry for at least a couple of hours. The chicken should be pale brown from the soy sauce. (this is called"red cooked.") The smoking into a disposable foil pie plate layer the following: rice, brown sugar, cloves, star anise pods, orange zest and on top the black tea. Place this on the bottom of a large stock pan (or a big wok) and place a rack over it. Plac e chicken on top. To facilitate cleaning up you may want to protect the inside of the cover with a sheet of tinfoil and possibly, even the whole pan. Cover pan and use highest heat. Peek now and then and when your substance starts to smoke, reduce heat to medium. Keep pan tightly covered and smoke for at least 20 minutes. You'll see the chicken turning mahogany brown. After 20 minutes, turn off heat and let chicken remain for another 10 minutes or so. Remove chicken and when cool enough to DM handle, polish the skin with a small amount of sesame oil to make it shiny. 93 tbsp black peppercorns -- szechwan 2 tbsp salt 1 bunch scallion 6 ginger root slices -- no need to peel 4 star anise 1/2 cup rice -- any kind 1/3 cup brown sugar 1/3 cup tea -- lapsang souchong 6 whole cloves 3 whole star anise 1 strip orange zest -- optional sesame oil for coating 1 cup soy sauce -- darkest R1217I Tumbleweed dry rubJ Polland SoftwareK SouthwesternL Combine all the ingredients in a small bowl. Store in an airtight jar. It will keep in the freezer for up to 6 months. Chicken wings (6 to 8 hours); brisket (8 hours or overnight); spare ribs (8 hours or overnight)V 2 tbsp paprika 1 tbsp cayenne 1 tsp dried thyme 1 tsp dried oregano 1 tsp freshly ground white pepper 1 tsp freshly ground black pepper 1 tbsp kosher salt 1 tbsp garlic powder 1 tbsp onion powder R1218I Vegetarian barbecued baked beansJ Polland SoftwareK AmericanL needed, but don't pile the coals, as the brisket should cook slowly. Cook 4 to 5 hours total until the meat almost falls apart. Sprinkle 2 to 3 handfuls of hickory chips, that have been soaked in water, over the coals. Cover the grill or enclose the top of the meat in a sheet of foil, tucked around the bottom edges of the meat and let the hickory smoke the meat for 10 to 15 minutes. Remove the cover and brush the meat with the sauce. Serve the meat and the remaining sauce. "3-1/2 lb beef brisket; in 1 piece 2 tsp chili powder 1 tsp paprika 1 cup catsup 1/2 cup cider vinegar 1/4 cup worcestershire sauce 1/2 tsp salt 1/4 cup (1/2 cube) butter 3 ribs celery; finely chopped 1 med onion; finely chopped 2 cloves garlic; minced 1/2 tsp freshly ground black pepper Beans R1219I Especial mint julepJ Polland SoftwareK SouthernL BeveragesR Finely chop the mint leaves with the sugar. Place in a shaker and add tequila. Cover with plastic wrap and refrigerate 3-4 hours. Strain into 4 chilled glasses and serve with lemon twists.VX6 oz jose cuervo especial tequila 10-12 fresh mint leaves 1 tbsp sugar 4 lemon twists R1220I Home-made ginger beerJ Polland SoftwareK AmericanL Beverages They should be of a strong material and have firm caps with metal springs to imprison the effervescent liquid - it's more explosive than champagne. Makes 1 gallon roughly crush the ginger root. Wash and slice the lemons into thick rings. Put the ginger, lemon, cream of tartar and sugar in a large bowl. Pour the boiling water over. Stir and leave to cool to blood temperature. Stir in the yeast. Leave to ferment for 24 hours. Skim off the yeast. Strain and bottle the liquid. Leave for three B+days before broaching it. Yield: 1 servings Pour the beans into a medium sized non corrosive saucepan and start them warming on medium heat. Stir in the maple syrup and honey. You can also use molasses or brown sugar. While the beans are warming take the quartered chipotles and crushed garlic and put them into a small blender or processor with just enough boiling water to cover. Let the garlic and chiles steep for a while. Using a wooden spoon, stir the beans every now and then. Let the chipotles and garlic steep for about 1/2 hour Eand then blend or process into a fairly smooth puree. Add the puree to the warm beans. Increase the heat to medium high, continue stirring every now and then and, when the sauce reduces a little and start to thicken, add the diced tomato optional onion, remove from heat, pour into serving bowl, garnish with cilantro, serve. Q1 large can (22-oz) of heinz vegetarian baked beans 2 tbsp maple syrup 2 tbsp honey 3 chipotle chile peppers, stems removed and quartered 4 cloves of garlic, crushed 2 lg firm ripe tomatoes, cored, seeded and diced 1/2 cup coarsely chopped sweet onion (1015, maui, vidalia) optional 1/4 cup fresh chopped cilantro, optional for garnish V\2 oz fresh ginger 2 lemons 1 tsp cream of tartar 1 lb sugar 1 gal boiling water 1 oz yeast R1221I Iced lemongrass teaJ Polland Software BeveragesR Preheat teapot with boiling water, discard water. Add lemongrass and boiling water, steep 8 to 10 minutes, strain. Allow to cool, sweeten to taste, and serve in tall glasses with ice. Yield: 4 servings VE1/4 cup chopped fresh lemongrass 4 cup boiling water Sugar to taste R1222I Summer citrus punchK CaliforniaL BeveragesR Combine first to ingredients in punch bowl. Stir until sugar dissolves. Add 50 ice cubes, orange slices, lemon slices and berries and stir gently to combine. Fill glasses with add it ice. Ladle punch into glasses and serve. Makes about 13 cups.V 7 cups orange juice 3 cups vodka 1 1/2 cups grapefruit juice 3/4 cup fresh lime juice 3/4 cup fresh lemon juice 1/3 cup sugar 50 ice cubes 1 orange, sliced 1 lemon, sliced 1 pint strawberries additional ice cubes R1223I Buckwheat granola bread Bread AmericanL Bread Combine first 7 ingredients in a large bowl and stir well; make a well in center of mixture. Combine orange juice and next 3 ingredients in a bowl; stir well with a wire whisk. Add to dry ingredients, stirring until moistened. Spoon batter into an 8 1/2"x 4 1/2"x 3" loaf pan coated with cooking spray. Bake at 350 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in the pan for 10 minutes; remove loaf from pan. Cool completely on a wire rack. Yield: 1 loaf. 1 1/2 cups all-purpose flour 1 cup low-fat granola cereal with raisins 1/2 cup buckwheat flour 1/2 cup sugar 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1 cup unsweetened orange juice 2 tbsp butter, melted 1/2 tsp grated orange rind 2 eggs, lightly beaten vegetable cooking spray Bread R1224I Buttermilk cornmeal biscuitsJ Polland SoftwareK AmericanL Bread Bread R1225I Greek cheese-filled breadJ Polland SoftwareK GreekL Bread For filling: combine all ingredients in mixing bowl and set aside. For dough: combine water, yeast and 1 tbsp sugar and let stand until foamy and proofed, about 10 minutes. Meanwhile, melt butter in small saucepan over very low heat. Remove from heat and blend in milk, sugar and salt. Place 3-1/2 cups flour in large mixing bowl and make well in center. Pour yeast and milk mixtures into center and stir until dough forms. Dust dough with flour as necessary and knead in bowl or on lightly flo Combine first 6 ingredients in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Add buttermilk; stir just until dry ingredients are moistened. On a lightly floured surface, knead dough 5 or 6 times. Roll dough to 1/2-" thickness; cut with a 2 1/2" biscuit cutter. Place on a baking sheet coated with cooking spray. Brush tops with egg white. Bake at 450 for 12 minutes or until golden. Yield: 13 biscuits. 1 1/2 cups all-purpose flour 1/2 cup yellow cornmeal 2 tsp sugar 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 cup butter, cut up and chilled 3/4 cup plus 2 tbsp nonfat buttermilk 1 egg white, lightly beaten vegetable cooking spray ured board until dough is smooth and pliable but not stiff, about 5 minutes. Roll dough into circle 22 to 24" in diameter. Preheat oven to 375 f. Butter 9 x 1-1/2" round cake pan. Line pan with dough, letting excess hang evenly all around edge. Spoon filling into dough. Fold dough evenly into pleats around pan and then over filling, with edges of pleats meeting at center top. Twist to form knob. Bake until light golden brown, about 45 minutes. Brush top with lightly beaten yolk and return C to oven until bread is golden brown, about 15 minutes. Remove bread from pan immediately and let cool several minutes on rack before slicing into wedges. Filling 3/4 lb muenster cheese, grated 1/2 lb swiss cheese, grated 1/4 lb mozzarella cheese, grated 2 eggs, lightly beaten 1/2 cup chopped fresh mint leaves or 1 tbsp dried mint Freshly ground white pepper dough: 1/2 cup warm water (105 - 115 f) 1 envelope active dry yeast 1 tbsp sugar 6 tbsp (3/4 stick) butter 1 cup warm milk (110 to 115 f) 1 tbsp sugar 1 tsp salt 3-3/4 to 4 cups all purpose flour 1 egg yolk R1226I Herbed focacciaJ Polland SoftwareK ItalianL Bread Preheat oven to 450f. Fifteen minutes before baking focaccia, put rack in center of oven. If you have 2 ovens, preheat both; otherwise bake focaccias in sequence, one after the other. Generously oil 2 lg baking sheets, preferably black steel. Stir yeast and sugar into warm water. Let stand until foamy, about 5 minutes. Mix flour, cornmeal and salt in food processor fitted with metal blade (can also be kneaded with mixer dough hook or by hand). Turn on processor. Slowly pour yeast mixture t Bread R1227I Irish breadJ Polland SoftwareK IrishL Bread Sift flour, measure, add baking powder, salt, sugar and sift again. Add raisins. Combine egg, milk, slightly cooled melted shortening. Pour into flour mixture and stir just enough to moisten dry ingredients. Do not beat. Turn into greased 9 1/2 by 5 1/2 loaf pan. Bake at 350 degrees for about 1 hour. (optional topping--mix 1 cup of confectionery sugar with a few tsp of water to make consistency of loose paste and pour over cooled bread.) 3 cups flour 1-1/2 tsp salt 1-1/2 cups milk 1 cup raisins 4-1/2 tsp baking powder 1/2 cup sugar 1 slightly beaten egg 4 tbsp melted shortening Bread R1228I Jalapeno bacon corn breadJ Polland SoftwareK SouthwesternL Bread hrough feed tube. Also pour 2 tbsp oil through. Process until dough cleans inside of work bowl but is still moist. If it sticks, add a little flour; if it's dry, add a little water. Once dough is moist but not so wet that it sticks to sides of bowl, process until uniformly kneaded, elastic and supple, about 40 seconds. Transfer dough to lg plastic food bag, squeeze out air and seal at top, allowing room for dough to expand. Let dough rise in warm spot until doubled, about 1 hour. Punch dow n; use immediately or refrigerate overnight. Combine remaining 6 tbsp oil, garlic and dried herbs. Gently heat until warm (not hot) on stove top or microwave oven. Divide dough in half. Let rest 5 minutes. On floured board, roll each piece into about a 12" round. Transfer to prepared baking sheets. Prick surface with fork. Brush with oil mixture, including edges. Sprinkle with kosher salt. Bake, one at a time, until very lightly browned around edges only, about 8-10 minutes. Do not overbak e. Check after 2 minutes in oven; prick any air pockets with fork. Brush with any remaining oil, including edges. Sprinkle with fresh herbs and pepper flakes. Can be baked in advance and frozen. To do so, cool completely, freeze and then wrap airtight. Let thaw in wrapping. To reheat, place in cold oven and set at 300f. Bake until hot, about 5-7 minutes. Cut into wedges and serve hot. Yield: 2 12" focaccias. E1 pkg dry yeast 1 tsp sugar 1 cup warm water (105-115f) 2 1/3 cups bread flour 1/3 cup cornmeal 1 1/4 tsp salt 1/2 cup light-tasting olive oil 2 lg garlic cloves, minced 1 tsp dried rosemary 1 tsp dried basil 1 tsp dried oregano kosher salt 1 tbsp fresh chives, snipped 1 tbsp fresh parsley, minced 1 tbsp red pepper flakes Bread R1229I Maple cornbreadJ Polland SoftwareK AmericanL Bread UMix dry ingredients together and set aside. Preheat oven to 425 . Put butter in a cast iron skillet and heat in the oven. Mix eggs, milk, and maple syrup. Add melted butter from pan after spreading it around the skillet by swirling. Mix egg mixture and dry mixture together and pour into hot pan and bake for 20 - 25 minutes or until golden. 1 cup flour 1 cup coarse ground cornmeal 4 tsp baking powder 3/4 tsp salt 2 eggs, lightly beaten 1 cup milk 1/4 cup maple syrup 1/3 cup unsalted butter Bread R1230I Pepperoni focacciaJ Polland SoftwareK ItalianL Bread Preheat oven to 400 . Cook bacon in skillet until crisp; drain on paper towel. Pour 2 tablespoons of bacon drippings in a 9" skillet or square baking pan. Crumble bacon into a small bowl; add green onions and peppers. Combine cornmeal, baking soda and salt in a large bowl. Beat egg slightly in a medium bowl; add yogurt and whisk until smooth. Whisk in milk and abutter. Pour liquid mixture into dry ingredients; stir just until moistened. Stir in bacon mixture. Pour into skillet; sprinkle wiB th cheese. Bake 20 - 25 minutes or until a wooden pick inserted in center comes out clean. Cut into wedges or squares and serve hot. 4 slices bacon 1/4 cup minced green onions 2 jalapeno seeded and minced 1 cup yellow cornmeal 1 cup all-purpose flour 2 1/2 tsp baking powder 1/2 tsp salt 1 egg 3/4 cup plain yogurt 3/4 cup milk 1/4 cup butter or margarine 1/2 cup shredded cheddar cheese In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the table salt, and 3 tbsp of the oil, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Transfer the dough to a lightly floured surface and knead in the pepperoni, the pepper, and the oregano until they are incorporated thoroughly. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into an oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1", and let it rise, covered loosely, in a warm place for 1 ho ur, or until it is almost double in bulk. Dimple the dough, making 1/4"-deep indentations with your fingertips, brush it with the remaining 2 tbsp oil, and sprinkle it with the coarse salt. Bake the focaccia in the bottom third of a preheated 400 oven, covering it with foil if the pepperoni begins to burn, for 35 to 45 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature. 1/4 oz package active dry yeast 1/2 tsp sugar 1 cup lukewarm water 3 1/2 cups unbleached flour 1 tsp table salt 5 tbsp olive oil 1 1/2 cups finely chopped pepperoni (about 1/2 pound) 1/4 tsp freshly ground black pepper 1/4 tsp crumbled dried oregano 1 tsp coarse salt, or to taste R1231I Pizza crustJ Polland SoftwareK ItalianL Bread Bread R1232I Polish dumplingsJ Polland SoftwareL BreadR Combine flour, baking powder, parsley, basil and salt. Stir in egg, oil and water. Drop into six mounds onto boiling stew. Cover and cook 10-12 minutes or until done. Do not lift cover! 1-1/3 cup flour 1 tbsp baking powder 1 tbsp parsley 1/2 tsp basil (to taste) 1/2 tsp salt 1 egg beaten 1 tbsp oil 1/2 cup water R1233I Rigani cheese breadJ Polland SoftwareK GreekL Bread Sprinkle the yeast over the water and set aside in a warm place until foamy, about 10 minutes. Whisk in 2 tbsp of the olive oil and the salt. Sift the flour into a large mixing bowl, make a well in the center, and pour in the yeast mixture. Knead 10 minutes, adding additional flour if necessary to make a firm elastic dough. Transfer to a lightly oiled bowl, tightly cover with plastic wrap, and set aside for 2 hours in a warm draft-free spot. Knead in the rigani, mint, and feta until evenly In small dish, combine sugar, yeast and with the water. Let sit in warm place for 5 minutes. In large mixing bowl, combine 1 1/4 cup flour, yeast mixture, salt and olive oil. Mix. Take dough out of bowl and place on a floured surface. Dough will be sticky, so up to 1/4 cup more flour may be used during the kneading process (be careful not to use too much flour or pizza crust will be very heavy in texture). Knead for 5 minutes. Put ball of dough in a oiled bowl, cover and let sit in warm plB ace for 1 to 1 1/2 hours. Put dough on floured surface and roll to desired thickness and place on greased pizza pan. Add your favorite sauce and toppings and bake at 450 for 15 - 20 minutes. 1 1/4 cup flour 1/4 cup flour 1 pkg red star quick rise yeast 1/2 cup water, warm 1 tbsp sugar 1 tbsp olive oil 1 tbsp garlic salt 2 tbsp parmesan cheese distributed throughout the dough. Lightly oil a heavy baking sheet and place the dough in the center. Form into a round loaf and flatten to a thickness of 2". Cover with a clean kitchen towel and set aside for 1 hour in a warm draft-free spot. The dough will rise only slightly. Heat the oven to 350 f. With a sharp thin blade, slash the top of the loaf diagonally in 2 or 3 parallel lines, brush with the remaining olive oil, and bake 25 minutes. Brush with the beaten egg yolk and bake 15 miConutes longer, or until the bread is deep golden brown and sounds hollow when tapped on the bottom. Servings: 12 %1 tbsp active dry yeast 1 cup -tepid (110 f) water 3 tbsp olive oil 1/2 tsp fine-grain sea salt 3 cup whole wheat flour, or more 2 tbsp dried rigani; crumbled 1/2 tbsp dried mint; finely crumbled 3/4 lb feta cheese; well drained,- finely crumbled 1 egg yolk; beaten with: 2 tbsp -warm water R1234I The perfect buttermilk biscuitK SouthernL Bread Place shortening in small plastic food bag. Flatten shortening between plastic sheets so it is thin and return to freezer. This allows shortening to become hard enough to break, into tiny pieces when added to dry ingredients. Tear 2 pieces wax paper about 15" long and place on counter, sift flour, baking powder, baking soda, sugar and salt onto wax paper. Place empty sifter on top of bare sheet of wax paper, lift sheet of wax paper holding sifted dry ingredients by sides and pour through s ifter, sifting onto bare wax paper. Sift back and forth 3 times, then sift once more into large mixing bowl. Remove shortening from freezer. Cut into small bits, about 1/4" square. Drop shortening bits into bowl of dry ingredients and, using fingertips, lightly rub shortening and flour together, occasionally tossing flour mixture so you touch all particles of shortening with flour. When mixture has bits of flour-covered shortening throughout, begin adding buttermilk. Using fork, add butter milk, lightly stirring to mix with dry ingredients. Cover board or surface with dusting of flour. Gather sticky mass of dough and place on floured surface. Dust hands with flour and gently knead dough, adding enough flour only to make dough manageable. Pat dough with hands or roll with floured rolling pin into round 1/2" thick. Using 2" cutter, cut out biscuits and place touching each other in 3 rows, in center of greased baking sheet. Place on middle rack of 425-degree oven and bake 12 miDenutes, or until lightly golden. Remove from oven and serve hot or warm. Makes 19 (2" round) biscuits. 1/2 cup shortening 2 1/4 cups flour 2 1/2 tsp baking powder 1/2 tsp baking soda 1 tbsp sugar 1/2 tsp salt 1 1/4 cups buttermilk R1235I Thick focacciaJ Polland SoftwareK ItalianL Bread Bread R1236I Tuscan breadJ Polland SoftwareK ItalianL Bread Pour 1/2 cup of the warm water (105 - 115 ) into a large bowl. Stir in the yeast; let stand until dissolved, about 5 - 7 minutes. Stir in the remaining 1 1/2 cups of water. Blend white and whole-wheat flour in a separate bowl until thoroughly mixed. Stir in the salt. Add and stir 1 cup of the flour mixture at a time into the yeast mixture until a dough forms and the mixture cleans the sides of the bowl. Knead dough on lightly floured surface using as much flour as necessary to prevent stic In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the table salt, and 3 tbsp of the oil, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into an oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1", and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk. Dimple the dough, making 1/4"-deep indentations with your fingertips, brush it with the remaining 2 tbs p oil, and sprinkle it with the coarse salt. Bake the focaccia in the bottom third of a preheated 400 oven for 30 to 40 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature, split for sandwiches if desired. 1/4-oz package (2 1/2 tsp s) plus 1 tsp active dry yeast 1 tsp sugar 1 3/4 cups lukewarm water 5 1/2 cups bread flour 1 tsp table salt 5 tbsp olive oil 1 tbsp coarse salt, or to taste Bread R1237I Beef bourguinonJ Polland SoftwareK FrenchL Crock pot Marinate beef in wine, oil, thyme and pepper 4 hrs at room temp. Or overnight in the fridge. In large pan, cook bacon until soft. Add garlic and onion saut ing until soft. Add mushrooms and cook until slightly wilted. Drain beef reserving liquid. Place beef in slow cooker. Sprinkle flour over the beef stirring until well coated. Add mushroom mixture on top. Pour reserved marinade over all. Cook on low 8-9 hrs. 4 lbs lean beef cubed 1 1/2 cups red wine 1/3 cup oil 1 tsp thyme 1 tsp black pepper 8 slices bacon, diced 2 cloves garlic crushed 1 onion diced 1 lb mushrooms sliced 1/3 cup flour R1238I Blanquette de veauJ Polland SoftwareK FrenchL Crock pot king, until dough is smooth and shiny, about 15 minutes. Shape dough into a ball, place in a warm spot and cover with a towel. Let rise until doubled in size, about 1 hour. Punch dough down, let rest about 5 minutes. Flatten dough into an oval shape, fold loosely into a baguette. Transfer seam side down to a lightly floured baking sheet (you can use corn meal as well), place in a warm spot, cover with a towel and let rest until doubled in size, about 1 hour. Bake in a pre-heated 375 oven C for 55 - 65 minutes, until crust is very brown and bread sounds hollow when tapped. Remove from oven and cool on a wire rack. Bread can be stored in a tightly closed plastic bag for one or two days or frozen for longer periods. The recipe makes 1 loaf. Vz2 cups warm water 2 envelopes active dry yeast 3 1/2 cups unbleached white flour 1/2 cup whole-wheat flour pinch of salt R1239I Burgundy meat loafJ Polland SoftwareK AmericanL Crock pot Combine ground meat, onion, eggs, bread crumbs, parsley, wine, basil, salt and pepper in a large bowl, mix. Crisscross 3 bacon slices on a 12" square of aluminum foil, shape meatloaf mixture into a 6" round on top of bacon. Top with remaining bacon slices, halved, and bay leaf. Lift foil with loaf into slow cooker, cover. Cook on high 1 hour, turn heat control to low, cook 4 hours longer, or until meatloaf is well done. Remove loaf from slow cooker by lifting the foil, tilting fat back intBAo the slow cooker. Discard bacon and bay leaf. Yield: 6 servings 2 lb ground beef 1 sm onion, chopped 2 eggs 1 cup soft white bread crumbs 1/2 cup parsley, chopped 1/2 cup dry red burgundy 1 tbsp basil, fresh 1 1/2 tsp salt 1/4 tsp pepper 5 sl bacon 1 bay leaf R1240I Cajun flank steak creoleJ Polland SoftwareK AmericanL Crock pot In the slow cooker place the veal, water, onion stuck with the cloves, carrots, bay leaf, celery, peppercorns, and salt. Cover and cook on low 4-6 hours. Before serving: when the veal has finished cooking, melt 1/4 cup butter in a medium skillet; put the onions into the butter and cover. Simmer at low heat for 15 minutes, or until the onions are cooked through. Don't let them color (they will if the heat is too high). Remove to a warm serving dish. In the same skillet, saut the mushroom, uncovered, for 5 minutes. Then put them into the serving dish. Melt 2 tabs. Butter in the skillet over low heat; stir in the flour. Measure 3 1/2 cups of the cooking liquid into the skillet and sir quickly to make a smooth sauce. Place the egg yolks in a cup; beat slightly; mix in the lemon juice, and stir in 1/4 cup of the hot sauce. Stir this mixture into the skillet of sauce. Heat, without boiling, for 3-4 minutes. Lift the veal and vegetables from the slow cooker, drain well, and put i nto the serving dish. Pour the sauce over the meat; garnish with parsley and serve. If you reheat this dish at any point, don't let it boil yield: 6-8 servings |2 lbs. Boned veal shoulder, cut in 2" pieces 1 quart water 1 small onion, peeled 4 whole cloves 5 carrots, scraped and quartered 1 bay leaf 1/8 tsp. Dried thyme 1/2 cup diced celery 4 peppercorns 1 tsp. Salt 1/4 cup butter or margarine 1 lb sm. White onions, peeled (15) 1/2 lb. Sm. Mushrooms, wiped 2 tbs. Butter or margarine 2 egg yolks 2 tbs. Lemon juice 1 tbs. Minced parsley R1241I California tamale pieJ Polland SoftwareK AmericanL Crock potR Stir together corn meal, milk and egg. Add remaining ingredients, except cheese. Pour into crockpot, cover, cook on high 3 to 4 hours. Sprinkle cheese over top, cover and cook another 5 minutes. Yield: 6 servings 1 lb lean ground beef, browned 3/4 cup yellow corn meal 1 1/2 cup milk 1 egg, beaten 1 pkg chili seasoning mix 1 tsp seasoned salt 1 lb can tomatoes, cut up 1 lb whole kernel corn, drained 2 1/4 oz sliced ripe olives, drained 1 cup cheddar, grated R1242I Cantonese dinnerJ Polland SoftwareK ChineseL Crock potR Brown pork strips in oil in skillet to remove excess fat. Drain on double paper towel. Place pork strips and all remaining ingredients into crock-pot. Cover and cook on low 6 to 8 hours. (high: 3 hours). Serve over hot fluffy rice. Serves 4. Score one side of meat. Sprinkle with salt and pepper. Combine green pepper, onion, 1 tbsp tomato paste, horseradish, sugar, 1/4 cup water, and stuffing. Spoon stuffing mixture down middle of un-scored side of flank steak. Fold ends over and overlap long sides, skewer together. Place on metal rack or trivet in crockpot. Cover and cook on low for 8 to 10 hours. Remove meat. Turn control to high. Dissolve cornstarch in 1/4 cup cold water, stir in 1 tbsp tomato paste. Add to juices in pot. CoB ok on high for 15 to 20 minutes or until slightly thickened. Slice steak across the grain. Serve sauce with the steak. Yield: 4 servings 2 lb flank steak 1 salt & pepper 2 tbsp green pepper, chopped 2 tbsp onion, chopped 2 tbsp tomato paste 1/2 tsp prepared horseradish 1/4 tsp sugar 1/2 cup water 2 cup stuffing mix, herb-seasoned 1/2 cup water 2 tsp cornstarch R1243I Cauliflower and potato curryJ Polland SoftwareK East IndianL Crock potROAdd all ingredients to a crockpot and cook on low for approximately six hours. 4 cups potatoes, peeled and quartered 1 small cauliflower, cut into florets 3/4 tsp ground turmeric 1/2 tsp chili powder 1 1/2 tsp ground cumin 3/4 tsp salt Big pinch of sugar 2 tomatoes, chopped 1 1/4 cups water 1/2 tsp garam masala Vegetables R1244I Chicken cacciatotreJ Polland SoftwareK ItalianL Crock pot mIn a large skillet, over medium high heat, saut the chicken pieces in the oil until well browned on all sides. Remove the pieces to the slow cooker. Add the onion, garlic, tomato sauce, parsley, 1 tsp. Salt, pepper, basil and wine to the skillet. Stir to scrape up the pan juices and pour over the chicken. Cover and cook on low for 4-5 hours, or more if you like. #1 1/2 lb pork steak, 1/2" thick, cut into strips 1 8-ounce can tomato sauce 3 tablespoons brown sugar 2 tablespoons oil 1 1/2 tablespoons vinegar 1 large onion, sliced 1/2 teaspoons salt 1 small green pepper, cut into strips 2 teaspoons worcestershire sauce 1 4-ounce can mushrooms, drained Poultry R1245I)Chicken poached with vegetables and herbsJ Polland SoftwareK FrenchL Crock pot Sprinkle the chicken pieces with flour combined with salt and pepper. In a large skillet, over medium heat, stir the bacon bits until crisp. Turn the onion, carrot and apple into the bacon and saut until the onion is transparent. Add the peppercorns, bay leaf, thyme, and pat the mixture into the bottom of the slow cooker. Press the chicken pieces on top and pour the wine over all. Cover and cook on low 5-7 hours. Yield: 4-6 servings 2-3 lb. Fryer, cut up 1 tbs. All purpose flour 1 tsp. Salt 1/8 tsp. Pepper 1/4 lb. Bacon, minced 1 medium onion, peeled, chopped 21 medium carrot, peeled, grated 2 large tart apples, peeled, cored, cubed 4 peppercorns, crushed 1/2 bay leaf 1/4 tsp. Dried thyme 1/2 cup dry rose wine Poultry R1246I Cognac chickenJ Polland SoftwareK FrenchL Crock pot 33 lb. Frying chicken, in pieces 1/2 cup olive oil or vegetable oil 2 med. Onions, peeled and chopped 2 lg cloves garlic, peeled & minced 2 cans (8 oz) tomato sauce 1 tbsp chopped parsley 1 tsp salt 1/4 tsp pepper 1 tsp dried basil 1/4 cup dry red wine (or white) 1/2 cup sliced fresh mushrooms 1/8 tsp salt Poultry R1247I Corned beef and cabbageJ Polland SoftwareK IrishL Crock pot Put all ingredients except cabbage wedges in crock-pot in order listed. Cover and cook on low 10 to 12 hours. (high: 5 to 6 hours). Add cabbage, pushing down to moisten, after 6 hours on low (or 3 hours on high). Cabbage- to prepare more cabbage than crock-pot will hold with large brisket, cook it separately in skillet. Remove 1 cup of broth from crock-pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook slowly for 20 to 30 minutes. 3 to 4 lb corned beef brisket 3 carrots, cut in 3" pieces 1 to 2 cups water 1/2 sm head cabbage, in wedges 2 to 3 medium onions, quartered R1248I Country pork dinnerJ Polland SoftwareK AmericanL Crock pot Place the onions in the slow cooker. Remove the fat from the chicken and dice it. In a large skillet over medium heat, heat the fat until it is rendered. Discard the shriveled bits and saut the chicken until well browned. Season with 1/2 tsp. Salt and the pepper. Warm the brandy in a ladle or a small saucepan; light it with match and pour it over the chicken. When the flame dies, lift the chicken into the slow cooker and add the garlic, thyme, and bay leaf. Pour the wine into the hot skil let and scrape up the pan juices. Dissolve the flour in the bouillon, put it into the skillet and bring to simmering, stirring briskly to prevent lumps. Put into the slow cooker. Cover and cook on low 7-9 hours. About 10 minutes before serving, in a medium skillet, saut the mushrooms in the butter over medium high heat. In about 5 minutes, they will be tender and the moisture will have evaporated from the skillet. Season with 1/4 tsp. Salt and add to the chicken casserole. If the sauce se ems thin, simmer it in the mushroom skillet long enough to thicken to the consistency of heavy cream. Garnish with parsley before serving. Yield: 8-10 servings {12 small white onions, peeled 4 lbs. Roasting chicken, cut up 1/2 tsp salt 1/4 tsp black pepper 1/4 cup brandy or cognac 2 cloves garlic, peeled and crushed 1/4 tsp ground thyme 1 bay leaf 1 1/2 cups dry, strong red wine 5 tbsp all purpose flour 1 cup chicken bouillon 3/4 lb fresh mushrooms, wiped and stemmed 1 tbsp butter or margarine 1/4 tsp salt 1 tbsp chopped fresh parsley R1249I Crockpot barbecue porkJ Polland SoftwareK AmericanL Crock pot Place onion slices into the bottom of a large crockpot. Dot roast with cloves; place roast in crockpot along with the water. Cover and cook at least 8 hours (or overnight). Take roast from crockpot, remove cloves and shred pork. Discard liquid and onions from crockpot. Place shredded pork, barbecue sauce and sugar in crockpot and cover. Cook at least 2 more hours. Serve on toasted buns with slices of fresh onion (if desired). Vj1 boneless pork roast 15 whole cloves 1 large onion 1/2 cup water 1 bottle of barbecue sauce 1 tsp sugar R1250I Crockpot beef casseroleJ Polland SoftwareK AmericanL Crock pot In a large plastic bag combine flour, salt and pepper. Drop meat into bag and coat pork loin country-style ribs with flour mixture, reserve leftover flour. In large skillet over med-high heat, in hot salad oil, cook meat, a few pieces at a time, until well browned on all sides, removing pieces as they brown. Reduce heat to med, into drippings in skillet, stir reserved flour until blended. Gradually stir in apple cider. Simmer to thicken to gravy. Remove from heat and set aside. In 6 qt croB ckpot add potatoes, carrots, onions and cabbage. Sprinkle with caraway seeds. Top with meat. Pour on gravy. Cover crockpot and cook on high for 6 hours or low for 8-10 hours. Yield: 4 servings 3 lb pork loin country-style rib, cut into serving pieces 1/3 cup flour 2 tbsp oil 1 1/2 cup apple cider 1 cup water 1 tbsp salt 1/2 tsp pepper 2 lb small red potatoes 16 oz carrots, cut into 2" pieces 1 lg onion, coarsely chopped 1 sm cabbage, shredded 1 tsp caraway seeds R1251I Crockpot beef casserole #2J Polland SoftwareK AmericanL Crock Pot Coat the meat with the flour. Saut the onion in the oil and transfer to the slow cooker. Brown the meat and place on top of the onions. Add the mushrooms and herbs, then pour over the soup or stock, and cook on high for 4 - 5 hours or on low for 8 - 10 hours. Any beef casserole can be adapted for the slow cooker, remembering that less liquid is needed than with conventional cooking, and the vegetables must be placed in the bottom of the crockpot with the meat on top. 2 lb stewing beef, cubed Seasoned flour 1 onion, thinly sliced 4 oz mushrooms, sliced 10 oz can beef stock or tomato soup Salt and pepper Dried mixed herbs (optional) Oil or lard for frying R1252I Crockpot chicken parisianJ Polland SoftwareK AmericanL Crock Pot Cut the steak into 1" cubes and toss in the flour seasoned with salt and pepper. Brown on all sides in the oil, then remove from the pan. Cut the onions into thin slices and cook in the oil until soft and golden. Slice the carrots thinly and put into the crockpot. Top with the onions and the meat. Add any remaining flour to the fat in the pan and cook for 2 minutes. Work in the stock and stir over low heat until the liquid comes to the boil. Pour into the crockpot, cover and cook on high fB%or 30 minutes, then on low 6-7 hours. Vw1 1/2 lbs stewing steak 1 oz plain flour 2 tbsp oil 2 large onions 3 medium carrots 1 pint beef stock salt and pepper R1253I Crockpot chili verdeJ Polland SoftwareK AmericanL Crock pot onion, green pepper and garlic in olive oil. Add to crockpot along with a can of diced green chiles, jalapenos and tomatillos. Brown 2 lb of lean pork. Add to crockpot along with remaining spices. Traditionally, this is served in bowls, with hot flour tortillas, salsa, and cilantro. You can also have sour cream, grated cheese, olives, and pickled carrots and jalapenos around. Of course, you wrap all this up in the tortillas, making killer burritos. Yield: 6 servings 1 onion, coarsely chopped 1 bell pepper, green, coarsely chopped 4 garlic clove, minced 1 tbsp olive oil 4 oz green chile, canned diced 1 jalapeno, diced (opt) 7 tomatillo 2 lb pork, lean, trimmed & cubed 2 tsp oregano 2 tsp sage 1 tsp cumin 1 tsp red pepper flakes 1/2 cup beer R1254I Crockpot hungarian goulashJ Polland SoftwareK AmericanL Crock pot Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken in crock pot. Mix white wine, soup, and mushrooms until well combined. Pour over chicken. Sprinkle with a little more paprika. Cover and cook on low for 7 to 9 hours. (on high: 3 to 4 hours) remove chicken and stir in sour cream mixture during last 30 minutes. Serve sauce over chicken with rice or noodles. 6 med chicken breasts salt & pepper paprika 1/2 cup dry white wine or vermouth 1 can cream of mushroom soup 4 oz mushrooms, sliced, drained 1 cup sour cream, mixed with 1/4 cup flour Poultry APut steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on low 8-10 hours add sour cream 30 minutes before serving, and stir in thoroughly. (high: 4-5 hours, stirring occasionally.) Serve over hot buttered noodles. 2 lb round steaks, cut in 1/2" cubes 1 cup onion, chopped 1 garlic clove, minced 2 tbsp flour 1 tsp salt 1/2 tsp pepper 1 1/2 tsp paprika 1/4 tsp thyme, dried, crushed 14 1/2 oz tomatoes 1 cup sour cream noodles R1255I Crockpot meat loafJ Polland Software R1257I Crockpot ratatouilleJ Polland SoftwareK AmericanL Crock pot Layer half the vegetables in the crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. Repeat. Sprinkle basil, salt, pepper, and parsley over top. Drizzle with olive oil. Cover and cook on low 7-9 hours. Cool and chop coarsely. 2 lg onions, sliced 1 lg eggplant, sliced 4 sm zucchini, sliced 2 garlic clove, minced 2 green bell pepper, cut in thin strips 6 lg tomato, cut in 1/2" wedges 1 tsp basil 2 tsp salt 1/4 tsp pepper 2 tbsp parsley, chopped 1/4 cup olive oil Vegetables R1258I Crockpot red beansJ Polland SoftwareK AmericanL Crock potR Put everything in the crockpot at the same time, except for the rice. Turn on high for 4 hours, then on low for 6 hours. During the last 1 1/2 hour, put in the rice. The final ingredient is about 1/2 cup of white wine. onion and garlic with oil in the cooking pot until transparent. Season the roast with salt and pepper and then dredge (lightly) in flour. Brown the roast (on top of the onions and garlic) in the cook-pot on both sides (10 min.). Transfer to the slow cooker, add the stewed tomatoes, water and worcestershire sauce. Sprinkle marjoram over all. Cook on setting 4 for about 5 hrs. When done, puree the remaining tomatoes, juices and onions, return to pan, add thickener for gravy... 3 lb chuck roast 2 garlic clove, minced 1 tbsp worcestershire sauce 1 tbsp marjoram 2 onion, chopped 16 oz tomato, stewed 8 oz water 2 tbsp oil pepper flour 1 lb red kidney beans, soaked overnight in water 1 1/2 cup white rice 16 oz tomato, stewed 1 ham hock 1 tsp basil 1 tsp thyme 1 onion, chopped 2 garlic clove, or 1/4 tsp garlic powder white pepper, to taste salt, to taste Beans R1259I Crockpot stuffed turkey breastJ Polland SoftwareK AmericanL Crock pot Combine butter, onion, celery, croutons, bouillon, parsley, and poultry seasoning. Cut turkey breast in thick slices, from breastbone to rib cage, leaving slices attached to bone. Sprinkle turkey with salt and pepper. Soak cheesecloth in wine. Set turkey on cheesecloth. Stuff bread mixture into slits of turkey. Fold one end of cheesecloth over other to cover meat. Place on metal rack or trivet in slow-cooking pot. Cover pot and cook on low for 7 to 9 hours or until tender. Pour additional wine over turkey during cooking. Remove from pot and take cheesecloth off immediately. If browner breast is preferred, remove from pot and brown in 400 degree oven for 15 to 20 minutes. Let stand 10 min. Drippings may be thickened for gravy if desired. Serve each person one or more thick slices of turkey with dressing in between. This recipe designed for 4 1/2 qt or larger slow cooking pot. Yield: 8 servings <1/4 cup butter, melted 1 sm onion, finely chopped 1/2 cup celery, finely chopped 2 1/2 oz bacon croutons 1 cup chicken bouillon 1 tbsp parsley, fresh, minced 1/2 tsp poultry seasoning 1 turkey breast, whole uncooked salt, to taste pepper, to taste cheesecloth (about 24x36" for each turkey breast) wine, white, dry Poultry R1260I+Crockpot sweet & sour kraut with pork chopsJ Polland Software 62 tablespoons olive oil 1 large onion, chopped 2 cans (15 ounces each) tomato sauce 1 cup red wine vinegar 1/2 cup light molasses 1/4 cup Worcestershire 1/3 cup packed brown sugar 3/4 teaspoon ground red pepper (cayenne) 2 chickens (3 1/2 pounds each), each cut into quarters, skin removed if you like 60 Min_ 1 3/4 Hours` 23 ga 42 gb 34 gc 755 mgf Poultry R1018I All-day Macaroni and CheeseJ Polland SoftwareK North AmericanL Main CourseM Place the cooked macaroni in a 3 1/2-quart (or larger) slow cooker that has been coated with nonstick cooking spray. Reserve 1 cup of the cheese, add the remaining cheese and the other ingredients to the macaroni, mix well. Sprinkle with the remaining 1 cup cheese, then cover and cook on the low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the mixture has finished cooking. Wash and wipe the chicken and rub the skin all over with curry powder. In the slow cooker make a bed of the celery pieces. Place the chicken in the pot, layered with celery leaves, and sprinkle with salt, pepper, and savory. Cover and cook on low for 5-7 hours. Before serving: you can serve the chicken plain or turn the cooking liquid into a delicious sauce. Drain the juices from the cooker and skim off and reserve about 1-2 tab.. Of chicken fat. Pour the juices into a small skillet; turn the heat to high and boiled own until there is 1/2-3/4 cup of stock. In another skillet, over low heat, warm the chicken fat and stir the four into it. When you have a smooth paste, pour the cooked down stock into the skillet, stirring quickly to keep the sauce smooth. Simmer 3-4 minutes or until thickened. Taste and add salt and pepper if needed. Place the chicken in a serving dish with the celery pieces around it and pour the sauce over all. Yield: 6-8 servings 3 lb. Chicken cut in pieces 1/2 tsp curry powder 1 small bunch celery cut into 2" lengths (save the leaves) 1 tsp salt 1/4 tsp pepper 1/2 tsp savory 2 tbsp all purpose flour (opt.) Poultry R1263I Drunken sauerkrautJ Polland SoftwareK AmericanL Crock potR Combine all ingredients except kielbasa. Simmer, partially covered, on stove 1 hour or in crock pot all day. Add kielbasa last 1/2 hour on stove or last 1 hour in crock pot.V 3 lb kielbasa, cut into 3" chunks 3 strips bacon, diced 1 cup chopped onion 2 lb sauerkraut, rinsed and drained 2 tbsp brown sugar 12 oz beer or apple cider 1 cup grated carrot 1/2 tsp caraway seed, optional R1264I French riviera stew Pull the skin off the thighs. Rinse in cold water. Put in crockpot. Pour in one can of golden mushroom soup and 1 can water. Cook on high at least 4 hours or until chicken falls off bones. Remove bones. Yield: 3 servings V-6 chicken thighs 1 can golden mushroom soup Poultry R1267I Goulash, hungarian styleJ Polland SoftwareK ScandinavianL Crock pot In a large skillet, over medium high heat, melt the butter and cook the onion until golden - 5-6 minutes. With a slotted spoon remove the onion to the slow cooker. Place the potatoes on the onion. Add meat to the skillet and saut until well browned on all sides. Sprinkle the meat with salt and pepper and lift into the slow cooker. Add the water to the skillet; scrape up the pan juices; turn into the cooker. Cover and cook on low for 8-10 hours or until tender. Yield: 4-5 servings 3 tbsp butter or margarine 3 cups thinly sliced onions 4 med potatoes, peeled & quartered 1 1/2 lbs. Chuck, rump, or round beef, cut into 1" cubes 2 1/4 tsp salt 4 1/2 tsp paprika 1 cup water R1268I Gourmet's curry crockpotJ Polland SoftwareK East IndianL Crock pot To cook: in a large skillet over medium high heat, saut the onion and garlic in the butter until the onion is beginning to turn dark gold. Add the meat cubes and spices and saut until cubes are brown on all sides. Turn the meat into the slow cooker. Add the bouillon to the skillet, scrape up the pan juices and turn the sauce into the cooker. Cover and cook on low for 6-8 hours, or until the meat is tender. Before serving: if the sauce seems a little thin, turn it into a skillet and cook,Bg over high heat, for a few minutes until it thickens. Taste and add salt if needed. Yield: 4-6 servings R1269I Ham and scalloped potatoesJ Polland SoftwareK AmericanL Crock pot 8Toss sliced potatoes in 1/2 teaspoon cream of tartar and 1 cup water. Drain. Put half of ham, potatoes, and onions in crock-pot. Sprinkle with salt and pepper, then grate cheese repeat with remaining half. Spoon undiluted soup over top sprinkle with paprika. Cover and cook on low 8 to 10 hours. (high: 4 hours). 6 to 8 slices of ham 1 cup grated cheddar 8 to 10 medium potatoes, peeled and thinly sliced 1 10-ounce can cream of celery or mushroom soup 2 onions, peeled and thinly sliced paprika salt and pepper to taste R1270I Hearty bean and vegetable stewJ Polland SoftwareL Crock pot 1 large onion, peeled and chopped 1 clove garlic, peeled and minced 3 tbs. Butter or vegetable oil 1 lb. Bottom round of beef, cut in 1" cubes 1 tbs. Ground coriander 1/2 tsp. Ground turmeric 1/2 tsp. Ground cumin 1/2 tsp. Red pepper flakes 1/8 tsp. Ground ginger 2 cups beef bouillon Beans R1271I Israeli wheat berry stewJ Polland SoftwareK AmericanL Crock potRGMix together all ingredients in crockpot. Cook at high 8 to 10 hours. 5 cup trader joe's maranara and the rest water 1 1/2 cup great northern beans 1 cup wheat berries 6 small potatoes -- cut in half 1 large onion -- sliced 4 clove garlic -- minced 5 tsp cumin -- ground 3 tsp turmeric 1/2 tsp black pepper -- ground 2 green peppers Beans Lacquered chickenK AmericanL Crock pot In a medium skillet over medium high heat, heat the oil and saut chicken, turning often, until well browned all over. Remove chicken to a plate. Saut the onion in the skillet until well browned. Turn into the slow pot. Place tomatoes, orange, sugar, salt and pepper in the pot and seer the chicken on top. Rinse the skillet with the water and scrape into the cooker. Add the bouillon cube. Cover and cook on low for 5-7 hours. Before serving: remove chicken to a deep serving dish and keep wa Sort and rinse beans, then soak overnight in water. Drain beans and place in crockpot. Add vegetable juice, wine, soy sauce, and apple juice. Cover with vegetable stock or water, the amount added depends on whether you prefer a soup (more liquid) or a stew (less). Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour. Notes: for beans use 3 or 4 kinds,B[ such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas. o1 lb beans, assorted, dry 2 cup vegetable juice 1/2 cup dry white wine 1/3 cup soy sauce 1/3 cup apple juice or vegetable stock 1/2 cup celery, diced 1/2 cup parsnips, diced 1/2 cup carrots, diced 1/2 cup mushrooms, diced 1 onion, diced 1 tsp basil, dried 1 tsp parsley, dried 1 bay leaf 3 clove garlic, minced 1 tsp black pepper, ground 1 cup rice or pasta, cooked Poultry R1273I Marinated chuck roastJ Polland SoftwareK AmericanL Crock pot Place the roast in a shallow bowl and spread kitchen bouquet and tabasco sauce over the surface. Marinate overnight, covered, in the refrigerator. Remove from refrigerator and allow meat 15-20 minutes to warm up to room temp. Add water to the slow cooker, about 1/4" deep. Add the beef; cover and cook on low for 8-10 hours. Before serving: if the juices in the cooker are thin, simmer in a small saucepan over high heat for a few minutes to thicken. Place the meat on a serving platter; pour tBBhickened pan juices over it and serve at once. Yield: 5-6 servings Vh3 lbs chuck roast or brisket of beef 2 tbsp kitchen bouquet 1 tsp tabasco sauce 1/8 cup lukewarm water R1274I Meat pasta sauce in crock potJ Polland SoftwareK ItalianL Crock pot rm. Turn the pot contents into a skillet, set the heat to high, and simmer until thick enough to mound on a spoon. Stir in the jelly and the sherry and cook, stirring, until the sauce boils. Do not overcook, lest the sauce lose its shiny quality. If you wish, add some sugar or sweet sherry to further brighten the taste. If sauce is not shiny enough, bring back to a very brisk boil and quickly stir in some jelly. Pour sauce over chicken. Yield: 4-6 servings )1 tbsp vegetable oil 2 lb whole chicken 3 very lg onions, peeled, chopped 5 large tomatoes, chopped 1 med orange, unpeeled, seeded, chopped 1 tsp sugar 1 tsp salt 1/8 tsp pepper 1/2 cup water 1 bouillon cube, crumbled 3 heaping tbs. Red currant, raspberry, or red grape jelly 1/4 cup sweet sherry /Saut onion in oil; add sausage and beef, a little at a time and cook over medium high heat until browned; drain and add to crock pot with all other ingredients except cheese; cover crock pot and cook on low 5 to 6 hours; just before serving add cheese and stir to mix; serve over your favorite pasta. 1 tbsp olive oil 1 onion, chopped 1/2 lb italian sausage, bulk 1 lb ground beef, lean 2-28 oz cans, italian tomatoes, drained and chopped 1-28 oz can, crushed tomatoes 1-28 oz can, tomato sauce 1-6 oz can, tomato paste 1 tbsp anchovy paste 1 tsp basil 1 tsp oregano 1 tsp rosemary 1 bay leaf 1/4 tsp crushed red pepper 1/4 cup dry red wine 4 garlic cloves, minced 1/2 tsp black pepper 1 tsp instant beef bouillon 2 tsp sugar 1 tsp brown sugar 2 tbsp romano cheese, finely grated R1275I Mexican style short ribsJ Polland Software Beans R1278I Paris chuck roastJ Polland SoftwareK FrenchL Crock pot In a large skillet, over medium heat, saut the meat in the oil until well browned on all sides. Remove the meat to a bowl and season with 1/2 tsp. Salt and the pepper. In the same skillet, melt the butter and saut the onion, stirring often, until medium brown. A minute before the onion is done, stir in the garlic. Turn the onion and garlic into the slow cooker. Add the browned meat and juices from the bowl. To the still hot skillet, add the beer, sugar, 1 1/2 tbs. Salt, parsley, bay leaf R1279I Pinto beans & ham hocksJ Polland SoftwareK AmericanL Crock pot Starting the night before... Wash and sort beans. Rinse well. Pour into crock-pot. Add ham-hocks. Cover with water to just below rim. Add other ingredients. Cover and turn on high. After 2 hours, check water, fill to below rim, if needed. Turn to low and let cook for at least 18 hrs. Before serving, stir well and remove ham-hock bones. Reminder the longer it cooks, the better it tastes. Serve with fresh, hot cornbread. 1 lb dry beans, {pinto, red or black} 1 lb sliced, smoked ham hocks 1 tbsp chives, chopped 1 med onion, chopped fine garlic powder, to taste salt, to taste pepper, to taste 1 celery stalk, sliced very thin 1/8 tsp ginger, powdered Beans R1280I Pizza beansJ Polland SoftwareL Crock pot and thyme. Scrape the pan juices and put into the cooker. Cover and cook on low for 8-10 hours. Before serving: pour the cooking liquid into a measuring cup. If you have more than 2 cups of liquid, cook in a skillet, over high heat, until reduced. Thicken these 2 cups of sauce by simmering cornstarch dissolved in vinegar or 3-4 min., Stirring constantly. Place the onion in the serving dish; set the meat cubes on top, and spoon the sauce over all. Yield: 6-8 servings f3 lb chuck roast, cut into 2" cubes 1 1/2 tbs. Vegetable oil 1/2 tbs. Salt 1 tsp. Pepper 1/8 cup butter or margarine 4 cups peeled, sliced onion 2 lg cloves garlic, peeled & minced 1 can (12 oz) light beer 2 tbs. Light brown sugar, packed 1 1/2 tbs. Salt 2 large sprigs parsley 1 large bay leaf 1/2 tsp. Dried thyme 1 1/2 tbs. Cornstarch 2 tbs. White vinegar Beans R1281I Plantation pork chopsJ Polland SoftwareK AmericanL Crock pot Combine stuffing mix, butter, salt, orange juice and pecans. Fill pockets of chops with stuffing mix. Sprinkle with salt and pepper, put on metal rack on bottom of crockpot, brush with corn syrup, sprinkle with orange rind. Cover, cook on low 6 to 8 hours. Uncover, brush with additional corn syrup and orange rind, or use sauce from bottom of pan, cover and cook on high 15 to 20 minutes. Yield: 4 servings 4 double cut pork chop-with pocket 2 cup cornbread stuffing mix 2 tbsp butter, melted 1/4 tsp salt 1/2 cup orange juice 1 tbsp pecans, finely chopped salt & pepper 1/4 cup karo, light 1/2 tsp orange rind, grated R1282I!Pot roast with carrots & parsnipsJ Polland SoftwareK AmericanL Crock pot Soak beans in water overnight. In slow cooker, cook beans in water on high for 2-3 hours, until tender but not mushy. Drain, saving liquid. Add tomatoes, onion, green pepper, garlic, salt, oregano, and rosemary. Add 2 cups bean liquid. Cover and cook on low for 8-10 hours. Add cheese and cook on high, uncovered, for 15-20 minutes. Turn off heat and let stand a few minutes before serving to let beans absorb some of the juice. Yield: 6 servings 1 lb pinto beans 6 cup water 4 med tomatoes, peeled and diced 1 onion, chopped 1/4 cup bell pepper, green, chopped 1 garlic clove, crushed 2 tsp salt 1/2 tsp oregano 1/4 tsp rosemary 1 cup mozzarella, shredded 1/4 cup romano, grated Place all the ingredients except the sea salt in the slow cooker, with the vegetables and herbs on the bottom. Cover and cook on low for 12- 18 hours. Discard the chicken pieces. Serve from a tureen into soup dishes. Offer the sea salt on the side. Yield: 5-6 servings 3 lb. Rump pot roast 4 chicken wings, or equivalent in chicken necks, backs, and gizzards 3 lg carrots, peeled and quartered 3 parsnips or 3 medium young white turnips, peeled 3 lg stalks celery, cut into 4 pieces 1 small onion peeled and stuck with 4 whole cloves 1 can (10 oz) beef bouillon 1 large bay leaf 6 sprigs fresh parsley or 1 tsp. Dried parsley 4 cloves garlic, peeled (opt.) 8 peppercorns 2-3 tsp. Salt sea salt or coarse kosher salt, if available R1283I Slow cook sweet & sour porkJ Polland Software R1285I Slow cooked beer braised beefJ Polland SoftwareK AmericanL Crock pot Thoroughly coat beef cubes with flour, salt, paprika, and pepper in large bowl or paper sack. Place onions, bacon and half of sliced mushrooms in crock-pot. Add floured beef cubes and remaining half of mushrooms. Mix beer with sugar, vinegar, thyme and bay leaf. Pour into crock-pot. Cover and cook on low 8 to 10 hours. Serve over noodles or rice. May be thickened if desired. Make a smooth paste of 3 tablespoons flour mixed with 1/2 cup water. Pour into beef mixture. Turn to high and allow B%to come to a simmer-about 10 minutes. 4 lb beef chuck, in 2" pieces 4 strips bacon, cut in small pieces 1/2 cup flour 1 lb fresh mushrooms, sliced 1 tbsp salt 2 tsp paprika 1 12-ounce can of beer 1 tsp pepper 1 tsp sugar 10 to 12 whole small onions, peeled 1 tbsp vinegar 1/2 tsp dried thyme 1 bay leaf 86I(Slow cooked lamb with vegetables & herbsK AmericanL Crock pot oy to keep the sauce smooth. Add the tomato paste, salt and worcestershire sauce. Scrape the bottom of the skillet to get up all the pan juices, and turn into the slow cooker. Place the carrots and potatoes in the cooker, and scrape the meat over them. Cover and cook on low for 8-10 hours. Before serving: garnish the finished stew with the parsley. Yield: 4 servings 1/3 cup all purpose flour 1/4 tsp. Black pepper 1/2 tsp. Celery salt 1 3/4 lb. Boneless chuck or round beef, cut into 1 1/2" cubes 1/4 cup vegetable oil 1 cup minced onion 3 cloves garlic, peeled and minced 1 1/2 cups boiling water 3 heaping tbs. Tomato paste 1/2 tsp. Salt 1 tsp. Worcestershire sauce 12 small carrots, peeled or 3 large carrots, peeled and quartered 4 med. Potatoes, peeled & quartered 1/4 cup finely minced parsley sauces/condiments seafood J+@@`j T4 tbsp butter or margarine 4 small onions, peeled and sliced 4 lb boneless lamb shoulder or breast, cut into 2" cubes 2 lb small new potatoes, scraped 8 baby carrots, scraped 8 baby turnips, peeled 3 tbsp flour 1 cup beef bouillon 1 tsp salt 1/4 tsp pepper 2 sprigs fresh rosemary 1 clove garlic, peeled 1 bay leaf 1 pkg. Frozen green peas R1287I Souper chickenJ Polland SoftwareK AmericanL Crock potR Rinse chicken parts and pat dry. Mix celery soup with flour. Combine all ingredients in crock-pot, stir thoroughly to coat chicken. Cover and cook on low setting for 6 to 10 hours. Yield: 4 servings 2 lb chicken parts 1 can cream of celery soup 1/4 cup flour 2 med zucchini, cut 1/2" pieces 1 tsp paprika 1/2 tsp basil, fresh 1 garlic clove, minced 1 cup drained canned tomato wedges Poultry R1288I Stuffed breast of vealJ Polland SoftwareK FrenchL Crock pot J+@@` S1HHmx# S1HHm \6PPx \6PPx If the veal has any cartilage, trim it off. In a large skillet, over medium heat, melt the butter and saut the onion until transparent. Add the bread crumbs, salt, pepper, sage and parsley; toss until well combined. Spread over the veal, leaving 1/4" free at the edges. Roll up and secure the meat with skewers or toothpicks. Add the oil to the skillet and brown the roll on all sides. Place in the slow cooker. Add the water to the skillet; scrape up the pan juices and add to the cooker withB the bay leaf, onion, and thyme. Cover and cook on low 4-6 hours. Remove onion and bay leaf before serving. Yield: 4-6 servings 2 1/2 lb. Boned veal breast 1/4 cup butter or margarine 6 tbs. Minced onion 2 cups fresh bread crumbs 1/8 tsp. Pepper 1 1/2 tsp. Ground sage 3/4 cup minced parsley 3 tbs. Vegetable oil 1/4 cup hot water 1 bay leaf 1 small onion stuck with 3 cloves 1/4 tsp. Dried thyme R1289I teriyaki CrockpotJ Polland Software Poultry R1291I Vegetable beef soupJ Polland SoftwareK AmericanL Crock pot |Place first 7 ingredients in a 3 1/2-quart slow cooker in the order listed. Sprinkle parsley and the next 5 ingredients over the vegetables. Dissolve bouillon in boiling water and pour over spices. Cover and cook on low setting for 8 to 10 hours. Remove beef shank and bay leaf, recover. Remove meat from bones, cut into bite-size pieces. Return meat to soup, mix. Yield: 3 quarts 2 med potato, peeled & diced 2 med carrot, peeled & diced 1 1/2 lb beef shank or neck bones 1 med onion, peeled and chopped 16 oz tomato, whole, quartered & undrained 17 oz corn, whole kernel, undrained 1 bay leaf 1 tbsp parsley flakes, dried 1 tsp worcestershire sauce 1/2 tsp thyme, dried 1/4 tsp salt 1/4 tsp pepper 1/4 tsp ground savory 2 tsp instant beef bouillon 3 cup water, boiling R1292I Veggie chiliJ Polland SoftwareK AmericanL Crock pot bLightly grease sides and bottom of crockpot. In a separate bowl, mix together the soups, salsa, sour cream and onion. In the crockpot, arrange alternate layers of the tortillas, chicken pieces and soup mixture, ending with soup mixture on top. Cover and cook on low for 4 to 5 hours. Sprinkle with cheddar and cook for another 20 minutes or until melted. 12 corn tortillas, torn into pieces 2 lb cooked chicken, chopped 1 can cream of chicken soup 1 can cream of mushroom soup 7 oz can green chili salsa 8 oz sour cream 1 tbsp onion, grated 1 1/2 cup cheddar cheese, grated Beans R1293I BaklavaJ Polland SoftwareK GreekL Dessert Prepare syrup. Dissolve the sugar in water and lemon juice and simmer until thick enough to coat spoon. Add orange blossom water & simmer for another 2 min. Allow to cool, then chill thoroughly in the fridge. Note: if filo is 24 sheets to the pound, butter every sheet. If 48 sheets to the pound, butter every other sheet. These directions are for 48 sheets to the pound. Paint a 13 x 9 baking pan with butter. Fit 1/3 of the filo sheets in pan, brushing every other sheet w/ butter. Mix the nu ts and sugar together. Sprinkle 1/3 of this mixture over filo. Keep alternating filo and nuts - ending with the filo. Cut diagonally into lozenge shapes with sharp knife. Bake baklava for 30 min. In a 350 oven, then raise heat to 450 and bake for approx. 5 min until puffed and very light golden in color. Remove from oven and immediately pour the chilled syrup over the hot baklava. Leave to cool. onions in the olive oil. Add garlic a bit later. After onion and garlic are have turned clear, add cumin, cayenne. Fry for a couple of minutes. Next, add the peppers, saut them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture. Cook on low about 10 hours. Serve with grated cheddar and cashew nuts, if desired. ^Olive oil 1-2 large yellow onions, diced 2 cloves garlic, minced 1 red pepper, diced fairly large 1 green pepper, diced fairly large 2 28-oz cans crushed tomatoes 1 tbsp cumin 1 tsp cayenne (or to your taste) 1 package frozen corn 2 cans black beans or chickpeas 1/2 cup pepper sauce salt to taste grated cheddar, if desired cashew nuts, if desired 1 lb filo 2 sticks unsalted butter 2 cup pistachios, walnuts, or almonds, chopped 3 tbsp sugar Syrup: 1 1/4 cup sugar 1/2 cup water 1 tbsp lemon juice 1 tbsp orange blossom water (optional, but good!) R1294I Banana breadJ Polland SoftwareK AmericanL Dessert Heat the oven to 350f. Butter and flour a 9 x 5 loaf pan. Sift the flour, salt and soda in a large mixing bowl. Beat the butter and brown sugar until thick and creamy. Stir in the honey. Add the eggs and beat until fluffy. Add the flour mixture and stir to make a smooth batter. Fold in the bananas, raisins and nuts. Turn the batter into the prepared pans and bake for 1 1/4 hours, or till tested done. Turn the bread onto a wire rack to cool. 2 cup all-purpose flour 1/2 tsp salt 1/2 tsp baking soda 8 tbsp butter 1/2 cup packed brown sugar 2 tbsp honey 2 large eggs 2 ripe bananas, mashed 1/2 cup chopped raisins 1/2 cup chopped walnuts<or pecans> R1295I Basic biscottiK ItalianL Dessert Preheat oven to 350f. Spread almonds on a baking sheet and toast them in oven until lightly golden. Let cool. Coarsely chop half the nuts. Butter 2 lg baking sheets. Mix flour, sugar, salt and baking soda. Beat in eggs, then whole and chopped nuts. Mix to obtain a firm dough. Knead briefly, then divide dough into 4 pieces. On a floured work surface, roll each piece under your hands into a cylinder 15" long and about 1 1/2" in diameter. Place 2 rolls, well separated, on each baking sheet an d bake 15 to 20 minutes, until very lightly browned and firm to the touch. With a spatula, carefully transfer the rolls to a cutting board and slice each one diagonally into cookies about 1/2" thick. Set wire racks on the baking sheets and lay out the biscotti on them. Return them to the oven for 20 to 30 minutes, or until very firm and crisp. Cool on the racks, then transfer them to a tin for long keeping. Try adding 1 1/2-to-2 tbsp of unsweetened cocoa powder to this recipe for a nice va riation. Yield: 72 servings Vg4 oz blanched almonds 2 1/2 cup flour 2 cup granulated sugar 1/4 tsp salt 1/4 tsp baking soda 3 eggs R1296I Biscotti chez panisseJ Polland SoftwareK ItalianL Dessert Preheat oven to 350. Toast the walnuts in a baking pan for 5 minutes. Let cool and chop them coarse. Reduce the oven to 325. Cream the butter with the sugar in a large bowl. Beat in the eggs and mix well. Add the vanilla and cognac. In another bowl, stir together the flour, baking powder, and salt. Add to the butter mixture with the chopped nuts. Stir just until combined. On a lightly floured surface, roll the dough into cylinders about 1 1/2" wide and 12" long. Place on a baking sheet abo ut 2 1/2" apart and bake for about 25 minutes, until lightly browned on top. Remove from the oven and let cool for about 5 minutes. Carefully remove the cylinders to a cutting board. Slice the cookies about 1/2" wide on the diagonal. Return them to the baking sheet, the cut surfaces down. Bake for 5-10 minutes, until the tops are lightly browned. Let cool and store in an airtight container. 3/4 cup walnuts 8 tbsp unsalted butter, softened 3/4 cup sugar 2 eggs 1 tsp vanilla extract 1 tbsp cognac or brandy 2 cups plus 2 tbsp all-purpose flour 1 1/2 tsp baking powder 1/4 tsp salt R1297I Butter pecan turtle barsJ Polland SoftwareK AmericanL Dessert Preheat oven to 350 degrees. Crust: combine flour sugar and butter; mix well. Pat firmly in 9x13 pan; sprinkle pecans on top. Caramel layer: in a heavy saucepan over med heat cook butter and sugar, stir constantly; boil 1/2 - 1 minute. Pour evenly over crust. Bake 18 - 22 minutes or until layer is bubbly. Remove from oven and immediately sprinkle chocolate chips over top. Allow to melt 2 - 3 minutes; swirl for marble effect. Cool completely before cutting. Makes 3 - 4 dozen. Crust: 2 cups flour 1 cup brown sugar 1/2 cup softened butter 1 cup pecan halves Caramel: 2/3 cup butter 1/2 cup brown sugar 1 cup milk chocolate chips R1298I Buttermilk pie crust doughJ Polland SoftwareK AmericanL Dessert Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal. Add buttermilk and stir with fork until moist clumps form. Press together to form dough. Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour. Notes: dough can also be prepared in processor. Using on/on turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and B process just until moist clumps form. Proceed as above. Can be made ahead. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using. 2 1/2 cups unbleached all purpose flour 2 tbsp sugar 1 tsp salt 1/2 cup unsalted butter, chilled and diced 1/2 cup solid vegetable shortening, chilled 6 tbsp buttermilk R1299I Chocolate nut rollsJ Polland SoftwareK AmericanL Dessert Mix chips and nuts together. Set aside. Cut filo sheet into 4 lengthwise strips (3" by 20"). Stack two strips. Brush lightly with melted butter. Place 1 or 2 tbs. Of filling at the bottom of a strip. (the shorter side.) Fold the bottom over filling. Fold the two sides over about 1/2". Brush lightly with butter and roll. Place seam side down on a greased cookie sheet. Brush top with butter. Bake 375 for 20 or 25 minutes, until it is golden brown and crisp. To serve: let cool 5 minutes, dusB t a small plate with powdered sugar, drizzle chocolate syrup decoratively on plate. Place one or two chocolate nut rolls on plate, garnish with a dollop of whipped cream that has been flavored with brandy or rum. 1 cup semisweet chocolate chips 1/4 cup butter, melted 1/2 cup cashews (or pistachios, walnuts or pecans) filo leaves about 1/4 lb. R1300I Chocolate pecan rugelachJ Polland SoftwareK AmericanL Dessert california 1. In a large mixing bowl, combine flour, salt, sugar, cream cheese and butter. Mix approximately 2-3 minutes for a soft dough. 2. Wrap dough in plastic wrap and shape into a rectangle. Refrigerate for at least 1 hour. (note: you want to work the dough cold.) 3. Place dough on a pastry cloth and roll out into a rectangle approximately 1/4" thick. Trim edges even. 4. Brush pastry rectangle with egg-wash. Sprinkle dough with cinnamon sugar, then chocolate, then nuts. 5. Carefully roll dough into a long log. Refrigerate log for 1/2 hour. 6. Brush log with more egg-wash, then cut into 1" slices. Place slices on cookie sheet which has been sprayed with vegetable spray or covered with baking parchment. 7. Bake rugelach at 350 degrees f for 25-30 minutes. Makes 12 pieces. Prepared 12/12/94 by pastry chef gina de michael, co-founder of haute cakes pastry shop in newport beach. From: mike n maty K2 cups all-purpose flour 1/2 tsp salt 1/4 cup granulated sugar 8 ounces (2 sticks) unsalted butter, chilled 8-ounce package cream cheese 1/2 cup cinnamon sugar (mix 1/2 cup granulated sugar plus 1 tbsp cinnamon) 1 cup finely chopped pecans 8 ounces finely chopped bittersweet chocolate 1 egg, beaten slightly for use as egg-wash R1301I Chocolate sauceJ Polland SoftwareK AmericanL DessertR Melt margarine in a saucepan over medium high heat. Add cocoa, sugar and syrup and stir to mix well. Add milk, bring to a boil and stir until smooth. Remove from heat and stir in vanilla. Yield: 1 cupVp2 tbsp margarine 2 tbsp cocoa 1/2 cup sugar 2 tbsp white corn syrup 1/4 cup evaporated skim milk 1 tsp vanilla R1302I Chocolate zucchini cakeJ Polland SoftwareK AmericanL Dessert Bread R1303I#Crema cotta vanilla- orange custardJ Polland SoftwareK FrenchL Dessert Preheat oven to 350 . Stir 1 cup plus 2 tbsp sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep brown, brushing down sides of pan with wet pastry brush if sugar crystals form, swirling pan occasionally, about 8 minutes. Pour caramel evenly into eight 3/4-cup custard cups. Bring milk, citrus peels, vanilla bean, cinnamon and nutmeg to simmer in heavy medium saucepan. Remove from heat, cover and In a bowl, cream butter and eggs. Add oil, vanilla and sugar. Blend well. Sift together the cocoa, flour, baking soda, baking powder, cloves, and cinnamon. Add to the butter mixture alternately with the milk. Add zucchini and chocolate chips. Bake in a greased 9"x13" pan at 325 degrees for 40 to 50 minutes. There is no need to frost this cake, but if you wish, sprinkle or sift powdered sugar on top of the cooled cake. 1/2 cup butter 2 eggs 1/2 cup vegetable oil 1 tsp vanilla 1 3/4 cup sugar 4 tbsp cocoa 2 1/2 cup flour 1 tsp baking soda 1/2 tsp ground cloves 1/2 tsp ground cinnamon 1/2 cup sour milk (a tsp of vinegar added to milk) 1 cup chocolate chips 2 cup zucchini, unpeeled, grated let steep 10 minutes. Whisk eggs in bowl to blend. Gradually whisk hot milk mixture into eggs. Strain into another bowl. Scrape in seeds from vanilla bean; discard bean. Add liqueur. Ladle into caramel-lined cups. Place in baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards no longer move in center when cups are shaken, about 45 minutes. Remove from water. Cool 1 hour. Cover and chill overnight. Run small sharp knife around custards to loosen. TurC n out onto plates. Makes 8 2 cups plus 2 tbsp sugar 1/4 cup water 2 2/3 cups milk 5 tsp grated orange peel 2 tsp grated lemon peel 1 vanilla bean, split lengthwise 1 cinnamon stick, broken in half 1/4 tsp ground nutmeg 7 large eggs 2 1/2 tbsp orange liqueur R1304I Delicious moist banana cakeJ Polland SoftwareK AmericanL Dessert Line a loaf pan or ring with waxed paper. Preheat oven to 180c or 350f. Mix all ingredients except the oil and the eggs. Mix well. Beat the oil and the eggs together and stir into the first mixture. Pour into the prepared pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean. Cool and frost. Frosting ---- blend all ingredients together well. Frost cake. Y1 cup self rising flour 1 tsp bicarbonate soda 3/4 cup brown sugar 2 tsp cinnamon 1 cup grated carrots 1 cup ripe mashed bananas 1/2 cup chopped walnuts or raisins 1/2 cup cooking oil 2 large eggs Frosting 1 oz cream cheese, softened 1 oz butter or margarine, softened 3/4 cup powdered sugar 1 tsp lemon juice 1/3 cup finely chopped walnuts R1305I Dutch oven oatmeal pieJ Polland SoftwareK AmericanL Dessert Place prepared pie crust in a 10" dutch oven. Whisk corn syrup, brown sugar, milk, butter, eggs and vanilla in a lg bowl until well blended. Stir in remaining filling ingredients, then pour into crust. Bake for 45-50 minutes or until knife inserted in center comes out clean. Bake with 6 coals on bottom and 14 on top. To serve, garnish with whipped cream. This pie may be made in a 12" oven by doubling the ingredients and baking with 8 coals on bottom and 17-18 on top. These recipes could alB l be made easily at home using your regular utensils and oven. Most baking temps would be 350 and the times would be about the same. You would just have to check often to see when done using conventional methods. 3/4 cup light corn syrup 3/4 cup brown sugar 1/2 cup milk 1/2 cup butter or margarine, melted 2 lg eggs 1 tsp vanilla 3/4 cup quick cooking oats 1/2 cup milk chocolate chips 1/2 cup walnut pieces pastry for 10" single crust pie whipped cream for garnish R1306 Fresh berry cobblerJ Polland SoftwareK AmericanL Dessert Preheat the oven and 400 degrees. Liberally grease the (10"x6 1/2"x2") baking dish. Toss the berries lightly with sugar and lemon juice. Place in the baking dish. Dot with the first measure of butter. Combine the biscuit mix, melted butter, egg and milk in a med bowl. Mix lightly with a fork until just combined. Drop the dough from a spoon over the fruit. Bake until the top is golden brown (30-35 minutes). Serve with vanilla ice cream. Yields 6 servings 4 cups berries: blue, black, straw, huckle, rasp or other variety of berry 2/3 cup sugar 1/2 tsp lemon juice 2 tbsp butter 1 1/2 cups packaged buttermilk biscuit mix 3 tbsp butter, melted 1 egg, slightly beaten 1/2 cup whole milk - vanilla ice cream R1307I Fudge browniesJ Polland SoftwareK AmericanL Dessert In a small heavy saucepan, melt the chocolate and 1/2 cup butter over low heat, stirring until the mixture is smooth. Let mixture cool completely. In a large bowl with an electric mixer, cream together the remaining butter and sugar, beating until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and the chocolate mixture. Add the flour and a pinch of salt, stirring until the mixture is blended well. Stir in the walnuts. Pou %r the batter into a buttered and floured 13x9x2" baking pan, smoothing the surface. Bake in a preheated 350f oven for 30-40 minutes, or until it pulls away from the sides of the pan and a tester comes out with crumbs adhering to it. Let the brownie cool completely before cutting into squares. 4 oz unsweetened chocolate 1 cup unsalted butter, softened 2 cup sugar 3 lg eggs 1 tsp vanilla 1 cup flour, sifted 3/4 cup walnuts, chopped 1 pinch salt R1308I Godiva biscottit !2 cups all purpose flour 1 tsp baking powder pinch of salt 3 large eggs 1/4 cup sugar 3/4 cup brown sugar grated rind of one orange 4 tsp godiva liqueur 1 cup coarsely chopped almonds 3/4 cup chopped hazelnuts 3/4 cup pinenuts 1 lg egg lightly beaten for egg wash godiva liqueur as needed R1309I Godiva strawberry torteJ Polland SoftwareK FrenchL Dessert Soften gelatin in water, set aside. In double boiler, cook egg yolks, sugar, salt and milk until slightly thickened, stirring constantly. Remove from heat, add gelatin and stir until dissolved. Add vanilla, strawberry puree and 1-1/2 cups liqueur, chill until slightly thickened and mixture mounds on a spoon whip cream until stiff, fold into strawberry mixture and set aside. To assemble the torte, place sponge cake in 9" greased springform pan, sprinkle with godiva liqueur, cover with straw berries, hulled side down and top with strawberry mousse. Refrigerate several hours before serving. Garnish with whipped cream and fresh strawberries. Serves 12. 2 envelopes unflavored gelatin 1/2 cup cold water 3 egg yolks 1/2 cup sugar 1/4 tsp salt 1/2 cup milk, scalded 1 tsp vanilla extract 10-oz package frozen strawberries, pureed 2 cups godiva liqueur, divided 1 cup heavy cream 9" sponge cake 1 quart fresh hulled strawberries whipped cream R1310I Jellied irish coffeeJ Polland SoftwareK IrishL Dessert mSoften the gelatin in 1/2 cup of water. Heat the rest of the water, add the instant coffee and sugar and the softened gelatin. Stir to dissolve the gelatin, add the whiskey and remove the pan from the fire. Pour into demitasse cups or small custard bowls and chill until firm. Just before serving, mask the top of the jelly with the whipped cream. For 6 servings !Vz1 tbsp unflavored gelatin 4 tbsp sugar 2 cups water 1-1/2 tbsp instant coffee sweetened whipped cream 3 oz irish whiskey R1311I Karithopita spiced walnut cakeJ Polland SoftwareK GreekL Dessert In a large mixing bowl place the eggs, bisquick, 1/2 tsp cinnamon, salt, cloves, baking powder, the 2 cups of sugar, the 2 1/2 cups of chopped walnuts, milk, and oil. Blend them together with an electric mixer for 5 minutes. Turn the mixer on high and beat the batter for 15 seconds. Preheat the oven to 375 f. Pour the batter into a baking pan that is 10 x 14", and 2 1/2" deep. Bake the cake for 45 minutes, or until a toothpick inserted comes out clean. Remove the cake and let it sit for 2 hours. In a medium saucepan place the 3/4 cup of sugar, water, orange peel, lemon peel, and cinnamon stick. Bring the ingredients to a boil and then simmer them for 5 minutes. Add the honey and bring the mixture to a boil. Remove the pan from the heat and add the lemon juice. Stir the ingredients together and let the syrup cool. Remove the orange and lemon peels, and the cinnamon stick. Spread the syrup over the cake. Sprinkle on the 1/4 cup of chopped walnuts and the ground cinnamon. S6 eggs 2 1/2 cup bisquick 1/2 tsp cinnamon 1 tsp -salt 1/2 tsp ground cloves 3/4 tsp baking powder 2 cup sugar 2 1/2 cup chopped walnuts 1 1/2 cup milk 1 1/2 cup vegetable oil 3/4 cup sugar 1/2 cup -water 12" strip orange peel 12" strip lemon peel 1/2 cinnamon stick 1/4 cup honey 1/2 lemon; juiced 1/4 cup walnuts 1 tsp ground cinnamon R1312I Kos lemon pieJ Polland SoftwareK GreekL Dessert To make the pastry, sift the flour and confectioners' sugar into a large cold bowl, stir in the grated lemon zest and salt, and add the butter. Quickly and lightly rub the mixture together with your fingers until it resembles coarse meal. Beat the egg yolks and vanilla together and stir into the flour mixture. Pull the dough together into a ball with your fingers, adding cold water only if necessary to make a soft dough. Tightly cover with plastic wrap and refrigerate for 30 minutes. Set a rack in the center of the oven and heat the oven to 375 f. Lightly flour a work surface and roll out the pastry to fit a 9- to 10" tart pan with a removable bottom. To transfer the pastry, wrap it around the rolling pin, lift above the pan, and unroll over the rim. With your thumb and knuckle, gently press the pastry into the pan, then roll the rolling pin over the rim to trim the edges. Line with aluminum foil and bake 6 to 8 minutes or until just set. Set aside, and lower the oven tempe rature to 325 f. To make the filling, beat the butter and honey with an electric mixer or by hand until pale and creamy. Beat in the egg yolks one at a time. Then stir in the almonds, the juice of 2 lemons (reserve the zest, removed in thin strips), and the cream. Pour into the pastry shell and lightly smooth the top with a spatula. Bake 30 to 40 minutes, or until golden brown and set. Meanwhile, combine the superfine sugar, reserved lemon zest, and water in a sugar pan or small heavy sauc epan. Slowly bring to a boil, then simmer 6 minutes or until the syrup lightly coats the back of a metal spoon. Set aside to cool slightly. Add the remaining lemon juice to the barely warm syrup and strain, reserving the zest. Pour the syrup over the warm pie, remove from the pan, and liberally sprinkle with confectioners' sugar and the reserved zest. Serve immediately. Servings: 12 note: to make the pastry in the food processor, chill the processor bowl and metal blade in the refrigerator for 1 hour. Working very quickly, process the flour, sugar, lemon zest, and butter until the mixture resembles coarse meal. Add the egg yolks and vanilla and pulse just to mix. (it is unlikely that you will need to add water.) Wrap and refrigerate. Pastry 1 cup unbleached all-purpose flour 1/4 cup confectioners' sugar 1/2 tbsp finely grated lemon peel 1 pn salt 8 tbsp unsalted butter - cut into small pieces 2 egg yolks 1 tsp vanilla extract filling 8 tbsp unsalted butter - at room temp 1/3 cup honey 5 egg yolks 1 1/2 cup ground blanched almonds 2 lemons; juiced 1/4 cup heavy cream 1/2 cup superfine sugar 1/2 cup -water 1 lemon; juiced confectioners' sugar; sifted R1313I Lemon poppyseed cakeJ Polland SoftwareK AmericanL Dessert Heat oven to 350 . Grease two 9 x 5" loaf pans or one 10" bundt pan. Lightly beat eggs. Add oil, evaporated milk, vanilla, lemon juice, and lemon rind and beat well. Add remaining ingredients and blend until smooth. Pour into prepared pan[s]. Bake until wooden pick inserted comes out clean, about 35 to 45 minutes. Cool in pan 10 minutes, then invert on cake rack. Drizzle with lemon glaze. Lemon glaze: mix 1 1/2 cups confectioner's sugar, 1 tsp lemon extract, 2 tsp grated lemon rind and 2 B}to 3 tbsp water until a pourable glaze forms. Pour over cake while it finishes cooling on cake rack. Remove to serving plate. 3 eggs 2/3 cup oil 1 1/2 cups evaporated milk 1 tsp vanilla 1 tsp lemon juice 1 tbsp grated lemon rind 2-1/2 cups flour 1 1/2 cups sugar 3/4 cup poppy seeds 4-1/2 tsp baking powder Lemon glaze, recipe follows R1314I Medford pear breadJ Polland SoftwareK CaliforniaL Dessert 1. Preheat oven to 350 degrees f. 2. In a medium skillet, saut pears in 1 tbsp butter. Add 2 tbsp sugar, then wine and cook, stirring occasionally. Continue cooking until mixture is reduced and all liquid has cooked away. 3. Sift together all dry ingredients. 4. Cream together 1/4 cup butter and 1 cup sugar. Add egg and beat until smooth and fluffy. 5. Add pears, lemon rind and milk, mix well. 6. Add flour mixture and stir until blended. 7. Stir in nuts. 8. Pour into well-greased, standar d-sized loaf pan and bake 1 hour at 350 degrees f. 9. Cool for 10 minutes, then remove from pan and finish cooling loaf on a wire rack. Makes 1 loaf. Best picture recipe prepared 3/23/95 by chef russell jackson, owner russell's restaurant, los angeles. From: mike n maty 52 1/2 cups all-purpose flour 1 tbsp baking powder 1/2 tsp salt 1/4 cup + 1 tbsp softened butter, divided 1 egg, well-beaten 1 cup + 2 tbsp gran. Sugar, divided 1 cup peeled, diced fresh pears 1/2 cup red wine (can substitute grape juice) 1 tbsp grated lemon rind 1/2 cup milk 1 cup chopped walnuts (optional) R1315I Microwave peanut brittleJ Polland SoftwareK AmericanL Dessert In 1 1/2-qt. Casserole stir together sugar and syrup. Microwave at high 4 minutes. Stir in peanuts. Microwave at high 3 to 5 minutes, until light brown. add butter and vanilla to syrup, blending well. Microwave at high 1 to 2 minutes more. Peanuts will be lightly browned and syrup very hot. Add baking soda and gently stir until light pour mixture onto lightly greased cookie sheet, or unbuttered and foamy. Non-stick coated cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small piB)eces and store in an air-tight container. &Vz1 cup sugar 1/2 cup white corn syrup 1 cup roasted, salted peanuts 1 tsp butter 1 tsp vanilla extract 1 tsp baking soda R1316I Miniature apple peach tartsJ Polland SoftwareK CaliforniaL Dessert Sift flour with salt 3 times. Cut butter into flour using a pastry blender, or a food processor, until mixture resembles coarse meal. Mix in cottage cheese. Add only enough ice water to bind dough. Wrap dough in plastic wrap and allow to rest for 30 minutes in the refrigerator. Roll dough into a 3-by-12" rectangle. Fold bottom half of rectangle toward the center and fold the top half over toward the center, like a letter. Wrap and refrigerate for 20 minutes. Roll dough out to 1/4" thicknes s. Cut out 8- to 10" circles, using a cookie cutter. Place pastry circles on an ungreased baking sheet or one lined with parchment paper. Chill until firm. Peel, core and thinly slice the green apple and the peaches. Using a pastry brush, paint a thin layer of peach glaze (combined jam and lemon juice) on the pastry circle (leaving a small rim of bare pastry). Layer apples and peaches on the peach-glazed pastry, layering up to about 1 1/2" high. Sprinkle with a small amount of sugar and a C pinch of nutmeg. Bake tarts at 350 for 20-25 minutes until pastry is crisp and apples are tender and slightly browned. Brush warm tart with warm peach glaze if desired. Makes 12-14 servings, depending on size. From the golden door spa 1 cup all-purpose flour 2 oz lo-fat, sm-curd cottage cheese 2 oz unsalted butter 1-2 tbsp ice water 1 lg green apple 2 lg peaches 4 tbsp peach or apricot jam (sugar free) 1 tbsp fresh lemon juice pinch sugar pinch nutmeg Moist & chewy brownies SCream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, hershey bar and nuts. Roll into balls and place two" apart on a cookie sheet. Bake for 10 min. At 375. Makes 112 cookies (recipe may be halved). *measure oatmeal and blend in a blender to a fine powder. 2 cups butter 1 tsp salt 2 cups sugar 2 tsp baking powder 2 cups brown sugar 2 tsp soda 4 eggs 24 oz chocolate chips 2 tsp vanilla 1 8-oz hershey bar (grated) 4 cups flour 3 cups chopped nuts 5 cups blended oatmeal* R1319I Oatmeal cookiesJ Polland SoftwareK AmericanL Dessert Preheat oven to 350f. Mix together the flour, salt, cinnamon, soda, and the cloves. In a separate bowl, mix together thoroughly the shortening, sugars, egg, water and vanilla. Add the flour mixture and then stir in the raisins, nuts and the oats. Drop dough by rounded teaspoonful about 1" apart onto a greased baking sheet. Bake for 12 - 15 minutes or until almost no imprint remains when touched with the finger. Immediately remove from baking sheet. Store tightly in a covered container whenB cooled. Makes about 5 dozen 3/4 cup shortening 1 cup brown sugar (packed) 1/2 cup granulated sugar 1 egg 1/4 cup water 1 tsp vanilla 1 cup all-purpose flour 1 tsp salt 1 tsp cinnamon 1/2 tsp soda 1/2 tsp cloves 1 cup raisins 1 cup chopped nuts 3 cups quick cooking oats R1320I Oreo cookie cakeJ Polland SoftwareK AmericanL Dessert Blend oreo cookies. Set aside. Cream together cream cheese, margarine and sugar. Set aside. Mix together two small packages of instant vanilla pudding, milk and cool whip; then mix with cream cheese mixture. Using appropriately sized flower pot lined with plastic wrap, start with cookies on bottom and alternately layer with mixture. End with cookies on top. Stick artificial flowers in pot to complete the illusion. Serve with a trowel. Servings: 8-10 1 pkg oreo cookies (large package) 8 oz cream cheese 1/4 lb margarine (1 stick) 1/2 cup powdered sugar 2 pkg instant vanilla pudding 3 1/2 cup milk 1 pkg cool whip (large) R1321I Pear hazelnut sour cream pieJ Polland SoftwareK CaliforniaL Dessert 1. Preheat oven to 350 degrees f. 2. Spread whole hazelnuts in a single layer on a baking sheet and bake until toasted, up to 20 minutes, turning nuts after every 5 minutes. Cool slightly, then place nuts in a clean tea towel, fold towel to enclose nuts, and rub between your hands to remove as much of the nut skins as possible. Chop nuts coarsely and set aside. 3. In a heavy 10 or 12" skillet, melt butter. Add pears and vanilla bean (or vanilla extract). Pour granulated sugar over pears an d saut over medium heat until pears are tender and sugar is lightly caramelized, carefully turning to saut all sides of the pears. Remove vanilla bean (if using bean) and let the fruit cool. When cool, arrange the pears in the pie shell, spreading them as evenly as possible. 4. Sift together the flour, cinnamon, nutmeg and salt. Set aside. 5. In a large mixing bowl, whisk the egg, sour cream, brown sugar, vanilla extract and lemon zest until well combined. Whisk in the flour mixture unti ol smooth and pour over the pears. 6. Bake for 40 minutes, remove pie from oven and sprinkle the reserved hazelnuts on top. Return pie to oven and bake until a small knife inserted in the center of the filling comes out clean, about 20 minutes longer. Cool on rack. Prepared 12/26/94 by mary bergin, head pastry chef at spago's restaurant and author of spago desserts |1 cup hazelnuts 2 tbsp unsalted butter 2 1/2 lb (about 5 medium sized) fresh pears, peeled, cored and sliced 1/2 vanilla bean or 1 tsp vanilla ext. 1/2 cup granulated sugar 1/4 cup all purpose flour 1/2 tsp ground cinnamon 1/2 tsp freshly ground nutmeg 1 large egg 1 cup sour cream pinch of salt 1/2 cup brown sugar, packed 1/2 tsp vanilla extract 1 tbsp lemon zest 1 pie shell R1322I Pecan pie barsJ Polland SoftwareK AmericanL Dessert Set aside 2/3 cup cake mix. Combine remaining cake mix, butter, and one egg. Mix with fork until crumbly. Press mixture into a greased 9 x 13" baking dish. Bake at 350 for 15 to 20 minutes, or until light golden brown. Combine reserved cake mix, remaining eggs, brown sugar, corn syrups and vanilla in a mixing bowl. Beat at med speed with mixer for 1 to 2 minutes. Pour over partially baked crust. Sprinkle with pecans. Bake at 350 for 30 to 35 minutes. Cool and cut into bars. Yield: 24 barB 1 pkg yellow cake mix 1/2 cup butter, melted 4 egg, divided 1/2 cup sugar, brown 1 cup corn syrup, light 1/2 cup corn syrup, dark 1 tsp vanilla 1 cup pecans, chopped R1323I Pecan pie cheese cakeJ Polland SoftwareK AmericanL Dessert In a food processor, process until fluffy, the cream cheese, 1 egg, 1/3 cup sugar and 1 tsp vanilla. Spread the mixture in the bottom of the unbaked pie shell. Sprinkle the pecans over the cheese mixture. For the filling, beat the 3 eggs with an electric mixer until foamy. Do not overmix. Add the corn syrup, 1/4 cup sugar, 1 tsp vanilla and the salt. Mix well. Pour this over the pecans. Bake in a preheated, 350 f oven for 40 minutes. Serve warm or cold. 1 9" pie shell, unbaked Cream cheese mixture: 1 8 oz package cream cheese, softened 1 egg 1/3 cup sugar 1 tsp vanilla Pecan filling: 1 1/4 cups pecans, coarsely chopped 3 eggs 1 cup light corn syrup 1/4 cup sugar 1 tsp vanilla 1/4 tsp salt R1324I Perfect sugar cookiesJ Polland SoftwareK AmericanL Dessert 1. Preheat oven to 375 degrees f. Lightly grease baking sheets. 2. Combine butter and sugar in a bowl and beat until light and fluffy. Beat in egg and vanilla extract. Mix the dry ingredients together and sift into butter mixture; stir until well-blended. Dough should be very stiff. Chill 1-2 hours. 3. Divide dough into quarters. Roll out one piece of dough to 1/4" thickness on lightly-floured board. Dust top with flour and cut with cookie cutters. 4. Place cookies on a baking sheet and baB ke 8-10 minutes or until cookies are light brown around the edges. Cool on a wire rack. Makes 3 dozen cookies. Prepared 12/19/94 by donata maggipinto, food & entertaining specialist for williams-sonoma. From: mike n maty 1/2 cup unsalted butter, softened 3/4 cup sugar 1 large egg 1 tsp pure vanilla extract 2 cups all-purpose flour 1/4 tsp salt 1/4 tsp baking powder R1325I Poppyseed bundt cakeJ Polland SoftwareK AmericanL Dessert Soak poppyseed in the buttermilk for 15 minutes. Cream together butter and sugar. Add yolks to creamed mixture. Add almond extract or vanilla. Add dry ingredients alternately with buttermilk mixture, a little at a time. Beat egg whites very stiff as for angel food. Fold egg whites into mixture. Pour half of this batter mixture into well-greased bundt pan. Sprinkle with a mixture of about 1/4 cup brown sugar and about 1 tsp cinnamon. Pour in remaining batter. Bake at 350 f. For 1 hour. Coo l and invert onto serving dish, then remove bundt pan. Yield: 1 servings * when folding in egg whites, be gentle. Lift and turn the batter instead of using a stirring motion. Don't worry if a little bit of egg white remains unmixed, the egg whites will collapse if you mix it too much. 1 cup butter 1 1/2 cup sugar 2 1/2 cup flour (sift before measuring) 1 tsp baking soda 2 tsp baking powder 1 cup buttermilk 2 oz poppy seeds (about 1/4 cup) 1 tsp vanilla extract or almond extract 4 eggs (separated) 1/4 cup brown sugar 1 tsp cinnamon R1326I Rice puddingJ Polland SoftwareK AmericanL DessertR Butter a round casserole dish, large enough to hold all ingredients. Mix together all ingredients and bake in a 375 oven until the top is golden brown.V 2 1/2 cups cooked rice (do not use instant!) 2 cups whole milk (or 1 cup condensed and 1 cup water) 2 medium or large eggs vanilla to taste grated lemon peel Juice of 1/2 lemon raisins to taste 1 stick of butter (melted) cinnamon to taste R1327I Snickers cheesecakeJ Polland SoftwareK AmericanL Dessert Combine crumbs and margarine; press onto bottom of 9" spring form pan. Bake at 350 ., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in snicker bar bits and pour into crust. Bake at 350 f., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream if desired. 1 cup chocolate wafer crumbs 3 tbsp margarine, melted 24 oz cream cheese, softened 3/4 cup sugar 1/4 cup unbleached all-purp. Flour 3 large eggs 1/2 cup sour cream 1 tsp vanilla 1 cup mini snickers bars cut into chunks (about 16 mini-bars) R1328I Sugar cookiesJ Polland SoftwareK AmericanL Dessert Preheat oven to 375. Butter baking sheets. Sift together dry ingredients. Cream butter and sugar until fluffy. Add eggs and beat well. Add dry ingredients, 1 cup at a time, alternating with milk and vanilla, beating well after each addition. Wrap and chill dough for at least 1 hour. Divide dough into 4 pieces. Roll 1 piece at a time on a floured board and cut with large cookie cutters. Bake for 8 to 10 minutes. Cool on racks. Note: these cookies may be sprinkled with colored sugar or iced.B% Makes approximately forty 3" cookies 4 1/2 cups sifted flour 4 tsp baking powder 1 tsp salt 1/2 lb (2 sticks) unsalted butter 2 cups sugar 2 eggs 1/2 cup milk 1/2 tsp vanilla R1329I Tahinopita - tahini cakeJ Polland SoftwareK GreekL Dessert This cake is frequently made during lent as it contains no animal products. Peanut butter, the smooth, creamy variety, may be used instead of tahini. Oven temperature: 180 cup (350 f) cooking time: 45-60 minutes grease a 20 cm (8") tube pan or a 20 x 30 cm (8 x 12") slab cake pan with melted margarine or oil. Chill in refrigerator until required. Beat tahini, sugar and orange rind for 10 minutes, then gradually beat in orange juice. Sift dry ingredients twice and fold into tahini mixture. Blend in walnuts and sultanas. Dust chilled cake pan with flour and turn batter into pan. Spread evenly and knock base of pan on table top to settle batter. Bake in a moderate oven for 55-60 minutes for tube pan, 45 minutes or so for slab cake. When cooked, invert cake in its pan onto cake rack and leave for 2-3 minutes before lifting pan from cake. Cool cake and cut in slices or squares to serve. Store cake in a sealed container. '1 tbsp veg. Margarine or peanut oil 1 cup tahini 1 cup caster sugar 1 orange (grated rind only) 3/4 cup strained orange juice 2 1/4 cup plain flour 1 pn salt 3 tsp baking powder 1/2 tsp bicarbonate of soda 1/2 tsp ground allspice 1/2 cup finely chopped walnuts 1/2 cup sultanas (white raisins) R1330I TiramisuJ Polland SoftwareK ItalianL Dessert Makes one 2-layer rectangular cake (14 x 8"); 10 to 12 servings press the mascarpone through a wire-mesh sieve into a mixing bowl, or process with several pulses in a food processor fitted with the steel blade until smooth. Add the cream, 1 1/2 cups sugar, 3 to 4 tablespoons of the rum, and the vanilla and beat with a wooden spoon or process until smooth and creamy. Cut the cake in half horizontally; you will have two equal layers. Brush each layer with 2 tablespoons rum. Spread half the c heese mixture on top of 1 cake layer and top with the second cake layer. Spread the remaining cheese filling over the top layer. Mix the cocoa and remaining 2 tablespoons sugar and sieve over the cake. If you want, grate the chocolate over the cocoa. To make sponge cake makes one 17 x 14" or 18 x 13" sheet sponge cake beat the egg yolks, half the sugar, the water, kahlua, rum, and vanilla in a mixer bowl until light, creamy, and lemon colored, about 5 minutes by hand-held electric mixer or 3 minutes by standing electric mixer. Warm the egg whites in a bowl set in warm water for a few minutes; add the salt and beat until soft peaks are formed. Gradually beat in the remaining sugar and continue beating until the peaks are stiff. Sift the flour and baking powder together and return to the sifter. Fold a quarter of the egg whites into the egg yolk mixture with a rubber spatula. Sift a quarter of the flour mixture over the top and fold in. Continue folding in the egg whites and flour mixture alternately until all is incorporated. Line the bottom and long sides of a jelly-roll or half-sheet pan (18x13" or 17x14" with parchment paper. Pour the batter into the prepared pan/s and smooth the top. Baking: heat the oven to 350f. Bake until the cake springs back when touched lightly near the center, 20 to 25 minutes. Cool on a rack for 5 to 10 minutes. Use a knife to release any part of the cake that is sticking to the pan. Invert the cake onto a rack or baking sheet andE very gently remove the pan. Peel off the parchment paper. Invert onto a second rack so that it can cool right side up. Let cool to room temperature. 18 oz fresh mascarpone 3 cups heavy or whipping cream 1 1/2 cups plus 2 tbsp confectioner's sugar 1/2 cup rum 1 tsp vanilla extract 1 pan di spagna alla cioccolata, baked in half-sheet pan and cooled 2 tbsp unsweetened cocoa powder, preferably dutch process 15 grams semisweet chocolate optional Pan di spagna alla cioccolata sponge cake 5 - eggs, separated, room temp. 3 1/4 cups sugar (150 grams) 1 tbsp kahlua 1 tbsp rum 1 tbsp water 1 tsp vanilla extract 1 pinch salt 1/3 cup unsweetBQened dutch-process cocoa 2/3 cup pastry flour, sifted together with cocoa 3 times R1331I Toll house cookiesJ Polland SoftwareK AmericanL Dessert }Preheat the oven to 375 . Cream the butter and both sugars until light and fluffy. Beat in the eggs and vanilla. Stir the flour, salt and baking soda together in a separate bowl. Stir the flour mixture into the butter mixture. Stir in the chocolate chips. Drop the batter by the spoonful onto ungreased cookie sheets. Bake for 6 to 8 minutes. Cool on wire racks. Yields 36 cookies 1/2 lb sweet butter, softened 3/4 cup granulated sugar 3/4 cup dark brown sugar 2 eggs 1 tsp vanilla 2 1/4 cups flour 1/2 tsp salt 1 tsp baking soda 12 oz chocolate chips R1332I Ultimate cheesecakeJ Polland SoftwareK AmericanL Dessert Preheat oven to 350 f. Butter 9" springform pan. Blend crumbs and melted butter in a bowl. Press mixture into bottom and up sides of prepared pan. Bake 5 minutes. Cool. Preheat oven to 350 f. Using mixer, beat cream cheese until soft, gradually blend in sugar. Beat in eggs, one at a time. Mix in lemon juice, lemon peel, vanilla, and green food coloring. Pour into crust. Bake until slightly puffed, about 40 minutes. Maintain oven temperature at 350 Blend all topping ingredients togeth er in small bowl. Spread on top of cheesecake. Bake at 350 f. For 15 minutes. Topping will not look set. Cool 30 minutes. Combine the sugar, cornstarch, and salt in small heavy saucepan. Stir in the water, lemon juice, and egg yolk. Bring to a boil over low heat, stirring constantly, about 10 minutes. Add butter, lemon peel, and a few drops green food coloring and stir until the butter melts. Cool 20 minutes. Spread glaze on the cake. Cool completely. Refrigerate until well chilled. s for baking a beautiful cheesecake 1. Beat cheese and sugar until very smooth and fluffy and the sugar is completely dissolved. 2. Beat in eggs 1 at a time just long enough to thoroughly blend. Do not overbeat. 3. To avoid cracking on the top of the cheesecake: **place a pan of hot water on the floor of the oven during baking time. **check that your oven is not drafty. **check the accuracy of your oven temperature. A too-hot oven will cause cracks. **do not"peek" at the cheesecake during baking time. **use the proper size pan. If you use another size pan, adjust the baking time accordingly. **do not overbake. Baking time is important. **run a spatula around the sides of the pan to loosen cheesecake immediately after baking. **cool the baked cheesecake to room temperature completely before refrigerating. A hot, or even warm cheesecake, in the refrigerator will definitely crack. Cheesecake crust: 2 cups cinnamon graham crackers -ab 26 6 tbsp butter, melted filling: 3 (8 oz pkgs) cream cheese, softened 1-1/3 cups sugar 3 eggs 1/4 cup fresh lemon juice 1 tbsp grated lemon peel 2 tsp vanilla extract topping: 2 cups sour cream 3 tbsp sugar 1 tsp vanilla glaze: 1/2 cups sugar 1-1/2 tbsp cornstarch 1/4 tsp salt 3/4 cups water 1/3 cups fresh lemon juice 1 egg yolk 1 tbsp butter 2 tsp grated lemon peel R1333I Union square cafe tartJ Polland Softwaret Assembly: 6-8 very ripe bananas 2 tbsp sugar-in-the raw 6 scoops best quality vanilla bean ice cream make the dough for the crust: in a lg mixing bow, cream the butter. Add the sugar and mix until fluffy. Add the vanilla and mix. Add the egg and egg yolk, one at a time, mixing to incorporate between additions and scraping down the bowl often. Do not over beat. Gradually add the flour, mixing until the dough pulls away from the sides of the bowl and comes together into a rough ball. Remove from the bowl , cover with plastic wrap and refrigerate for at least 2 hours, or as long as overnight. Preheat oven to 350 make the macadamia crunch: place the nuts on a baking sheet. Toast in the oven until lightly browned, about 10 minutes. Remove and cool. Coarsely chop by hand. Lightly butter a baking sheet and keep it handy. In a small, heavy saucepan, combine the sugar and corn syrup and stir in 1 tbsp water. Cook over low heat until the mixture registers 111 on a candy thermometer . Add the butter and stir until melted. Continue cooking until the mixture registers 311 on a candy thermometer, 15 minutes. Immediately remove from the heat. Stir in the nuts and pour the mixture in a thin layer on the buttered baking sheet. Allow to cool and harden fully. Coarsely chop. Preheat oven to 300 remove the dough from the refrigerator and allow to soften, about 30 minutes. On a lightly floured board, roll out the dough 1/4" thick. Place the bottom of a 9" tart pan over the do ugh and trace around the edges with a small knife. Place the dough in the tart pan; press lightly to fit the bottom only. Do not make sides: it should be like a disk. Bake until light golden brown. Cool on a wire rack. Meanwhile, make the chocolate sauce: in the top of a double boiler over simmering water, combine the chocolate and cream. Cook, stirring frequently, until melted and creamy. Remove from the heat. If the mixture is too thick, add a few drops of water to reach the desired thin ness. Cover and keep warm. Preheat the broiler. Peel the bananas: slice diagonally 1/4" thick. Arrange the banana slices on the pastry disk, overlapping each other in concentric circles, covering the dough completely. Sprinkle the sugar-in-the-raw liberally over the bananas. Broil until the sugar caramelizes, 3-5 minutes. Remove the tart from the pan and place on a serving platter. Drizzle 1 tablespoon of the chocolate sauce on each serving plate. Place a slice of the tart on the plate, to F\p with a scoop of ice cream, and sprinkle the macadamia crunch over the top. Yield: serves 6 Crust 1 cup (2 sticks) unsalted butter, chilled 1/2 cup sugar 1 tsp vanilla extract 1 lg egg 1 lg egg yolk 2 cups all purpose flour macadamia crunch 1/2 cup unsalted macadamia nuts 1/2 cup sugar 1 tbsp plus 1 tsp light corn syrup 2 tbsp unsalted butter, cut into small pieces chocolate sauce 4 oz bittersweet chocolate, such as valrhona, chopped 1/4 cup heavy (whipping) cream R1334I!White chocolate cappuccino mousseJ Polland SoftwareK CaliforniaL Dessert 1. In a blender or food processor, add half the scalded cream, white chocolate, egg, espresso, cinnamon, orange extract, and vanilla extract. 2. With machine running, slowly pour in remaining scalded cream. Blend at high speed for 2 minutes, or until chocolate is melted and smooth. 3. Chill for about 15 minutes. 4. Beat the 1/3 cup heavy cream into stiff peaks. Fold into cooled white chocolate mixture and spoon into glass coffee mugs or dessert glasses. Chill for several hours. 5. Before sB erving, garnish tops with whipped cream, a sprinkle of cinnamon, and chocolate coffee beans, if desired. Makes 4 servings. Prepared 1/19/95 by edwina gadsby, one of five finalists in our great american dessert contest. From: mike n maty a3/4 cup heavy (whipping) cream, scalded 6 oz (1 cup) white chocolate chips 1 large egg, room temperature 2 tsp instant espresso coffee powder, dissolved in 1 tbsp boiling water 1/2 tsp ground cinnamon 1/2 tsp orange extract 1 tsp pure vanilla extract 1/3 cup heavy (whipping) cream optional garnish: whipped cream, cinnamon and chocolate coffee beans R1335I "21" club chicken hashJ Polland SoftwareK SpanishL Main Course Preheat oven to 300 make the b chamel sauce. Scald the milk in a heavy saucepan over medium high heat. Remove from the heat and set aside. Melt the butter in a heavy oven proof saucepan over medium heat. Whisk in the flour and cook, whisking, for 2 minutes. Gradually, stir in the hot milk and continue to whisk until the mixture thickens, 15 minutes. Remove from the heat; season with the pepper, salt, tabasco, and worcestershire sauce. Cover the saucepan and place it in the oven. Bake unti R1336I Ale sauce steaksJ Polland SoftwareK AmericanL Main Course Boil stock and ale in heavy medium saucepan until reduced to 1 cup, about 8 minutes. Set aside. Melt 2 tablespoons butter in each of 2 heavy large skillets over medium-high heat. Season steaks with dried thyme and salt and pepper. Add 3 steaks to each skillet and cook to desired doneness, about 4 minutes per side for medium rare. Transfer steaks to platter. Tent with foil to keep warm. Pour off all but 1 tablespoon drippings from 1 skillet. Add shallots to skillet and saut until transluce nt, about 2 minutes. Add brown sugar and vinegar. Increase heat and boil until mixture is reduced to glaze, stirring constantly, about 1 minute. Add reduced stock mixture and boil until reduced to 2/3 cup, about 4 minutes. Remove from heat. Gradually add 1/4 cup chilled butter, whisking until smooth and melted. Season with pepper. Spoon sauce over steaks. Garnish with fresh thyme sprigs and serve. Serves: 6 l very thick yet fluffy, 1 1/2 hours. Strain the sauce and correct the seasonings. You should have 1 cup sauce. Make the hash: in a non reactive saucepan over medium heat, whisk the b chamel sauce with cream until fluffy. Add the sherry and mix well. Reduce the heat to low and stir in the chicken. Cook until heated through, 5 minutes. Correct the seasonings. Stir in the egg yolks. Serve the hash hot over one of the foods listed above. Yield: serves 4 chamel sauce 1 cups milk 2 tbsp butter 2 tbsp flour 1/4 tsp freshly ground white pepper salt, to taste dash of tabasco sauce Dash of worcestershire sauce hash 1/2 cup light cream 1/4 cup dry sherry 2 cups diced cooked chicken breast 2 egg yolks Poultry mainA R1337I Almond chickenJ Polland SoftwareK ChineseL Main CourseR Dip fillets into batter, deep fry until brown. Cut into serving slices. Mix gravy ingredients in small saucepan. Add cornstarch and water. Heat until thickened. Pour gravy over chicken and sprinkle with toasted almonds. 2 boned chicken breasts, cut into fillets 3/4 cup toasted almonds oil to deep fry chicken batter 1 cup flour 2 tsp baking powder 1/2 tsp salt 1/4 tsp msg. 1 tbsp oil 3/4 cup cold water (may need more) 1/4 cup almond meal (put fresh almonds in blender to make meal) Gravy 3/4 tsp molasses or hoisin sauce 1 cup chicken stock 2 tsp soy sauce 1/4 tsp msg 1 tbsp cornstarch 1 tbsp water Poultry R1338I Apple glazed cornish game hensJ Polland SoftwareK AmericanL Main Course 81/2 cups beef stock 3/4 cup pale ale -at room temp. 4 tbsp unsalted butter 6 8-10 oz 1" thick new york steaks 1 tsp dried thyme leaves, crumbled salt and pepper 2 large green onions, minced 1 tbsp brown sugar 1 tbsp red wine vinegar 1/4 cup chilled unsalted butter, cut into pieces fresh thyme sprigs (optional) Poultry R1339I Baked macaroni & cheddar cheeseJ Polland SoftwareK AmericanL Main Course Cook macaroni as usual. Meanwhile, melt 2 tbsp butter in top of double boiler. Add flour, and seasonings, stirring to keep smooth. Gradually add milk and cook over hot water, stirring until hot and thickened. Add cheese and cook until just melted. Combine macaroni and cheese sauce in a rectangular casserole dish. Scatter bread crumbs on top. Dot with remaining butter. Sprinkle with paprika. Bake in a preheated 350f oven until browned on top, about 20 minutes. 1/2 lb elbow macaroni, cooked 3 tbsp butter 2 tbsp flour 1/4 tsp dry mustard 1 tsp salt 1/4 tsp white pepper 2 cup milk 1/2 lb extra-sharp cheddar cheese, grated 1/2 cup bread crumbs paprika Pasta R1340I Balsamic chicken & broccoliJ Polland SoftwareK ItalianL Main Course For marinade: combine thawed apple juice concentrate and honey in heavy saucepan. Stir over low heat until honey dissolves, about 3 minutes. Mix in vinegar, dijon mustard, vegetable oil, soy sauce, chopped tarragon, paprika and pepper. For hens: stuff 1 apple piece, 1 tbsp raisins, 3 green onion pieces. 3 celery pieces and cinnamon stick into cavity of each hen. Tie legs of each hen together to hold shape. Place hens in large baking dish. Pour marinade over. Refrigerate for at least 2 hour s or overnight, turning occasionally. Preheat oven to 350 . Grease 2 large roasting pans. Remove hens from marinade; reserve marinade. Season hens with salt and pepper. Place 3 hens breast side down in each of 2 prepared roasting pans. Pour 1 tbsp marinade into each pan. Place 1 apple quarter in each pan. Roast hens 30 minutes, basting occasionally with pan juices and adding more reserved marinade to pans if dry. Turn hens breast side up and continue roasting until juices run clear when th ickest parts of thighs are pierced, basting occasionally with pan juices, about 30 more minutes. Transfer hens to plates. Discard stuffing ingredients. Tent hens with foil. Combine 1 apple quarter from each pan and pan juices in heavy large skillet. Add remaining marinade and boil until liquid is reduced to 2 cups, stirring occasionally, about 15 minutes. Puree mixture in blender until smooth. Return puree to skillet. Season sauce to taste with salt and pepper. Bring to simmer, stirring frDXequently. Spoon sauce over hens. Garnish with fresh tarragon sprigs and serve. Serves: 6 Marinade 2 cups apple juice concentrate 1/4 cup honey 1/4 cup cider vinegar 1/4 cup dijon mustard 3 tbsp vegetable oil 1 tbsp soy sauce 1 tbsp dried tarragon 1 tsp paprika 1/2 tsp pepper hens 2 tart green apples, quartered 6 tbsp raisins 6 green onions, each cut into thirds 6 celery stalks, each cut into thirds 3 sm. Cinnamon sticks, broke in half 6 cornish game hens fresh tarragon sprigs Heat the oil in a heavy pot. Add the garlic, onion and shallots and cook until light golden. Keep the pot covered between stirrings and use a tablespoon or so of the wine if more liquid is needed. Add the strips of chicken and enough of the wine to keep the meat from sticking to the pot. Cook until the chicken is white all the way through, about 5 to 7 minutes (use more wine if needed). Remove the chicken and saut ed vegetables with a slotted spoon. Add the vinegar to the pot, increase the v heat, and stir with a wooden spoon, scraping bits from the bottom, until the liquid is reduced to half its volume. Reduce the heat. Return the chicken and saut ed vegetables to the pot, add the broccoli, mushrooms, stock, remaining wine, and salt. Cook at a gentle simmer until the broccoli turns bright green. Serve over pasta or brown rice, and dust with pepper. Serves 4 {1 tbsp olive oil 1 garlic cloves, minced 1/2 small yellow onion, thinly sliced, cut into thirds 2 tbsp shallots, minced 1/4 cup white wine 2 whole chicken breasts, boneless, cut into strips 3 tbsp balsamic vinegar 2 cup broccoli spears 1 cup mushrooms, oyster or shitake, sliced or whole 1/3 cup chicken stock 1/4 tsp salt pasta or brown rice freshly ground black pepper to taste Poultry R1341I Beef & asparagusJ Polland SoftwareK ChineseL Main Course Heat oven to 375'. Cook and stir meat and onion in large skillet until meat is brown. Drain off fat. Stir in parsley, 1 tsp salt, the pepper, nutmeg, tomato sauce and wine; heat to boiling. Reduce heat and simmer uncovered 5 minutes. Pare eggplant and cut into 1/2" slices. Arrange half the eggplant slices in ungreased baking dish, 11 3/4x7 1/2x1 3/4"; top with remaining eggplant slices and meat mixture. Cover with aluminum foil and bake until eggplant is tender, about 40 minutes. Beat eggsB , milk and 1/2 tsp salt; pour over hot casserole and sprinkle with cheese. Bake uncovered until custard is set, 10 to 15 minutes. Cool 10 minutes, then cut into squares. 1 1/2 lb ground beef 1 medium onion, chopped 2 tbsp snipped parsley 1 tsp salt 1/4 tsp pepper 1/8 tsp nutmeg 1 can tomato sauce (8oz) 1/4 cup dry red wine 1 medium eggplant 1 eggs 3/4 cup milk 1/2 tsp salt 1/3 cup grated parmesan cheese R1343I Boned fillet of porkJ Polland Software Breakfast casseroleJ Polland SoftwareK AmericanL Main CourseR In mixing bowl combine hash browns, eggs, cottage cheese and spices and mix very well. Pour into lg casserole dish. Cover and refrigerate over night. Add bacon and cook at 350 degrees for 30 minutes. 24 oz pkg frozen hash browns, thawed 5 eggs 2 chopped green onions 1/2 cup cottage cheese 1/4 tsp pepper 1/2 tsp garlic powder 1 tsp tabasco sauce (or other pepper sauce) 8 slices cooked and crumbled bacon Potatoes R1345I Chicken braised in walnut sauceJ Polland SoftwareK GreekL Main Course Poultry R1346I,Chicken breasts with lemon, by pierre franeyJ Polland SoftwareK FrenchL Main Course Season flour with salt and pepper, and dredge the chicken all over. Shake off excess flour. Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned. Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil. Add the thyme, shallots and garlic, and cook for about a minute. Do not buB rn the garlic. Add the lemon rind, the lemon juice and the broth. Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately. Yield: makes 4 servings. Wash and dry the chicken parts and season lightly with salt and pepper. In a heavy frying pan, saut the onion in butter until soft, then add the chicken parts after a few minutes. Saut on all sides, then add the bay leaf, thyme, and enough hot water to almost cover. Tightly cover the pan and simmer the chicken until tender (approximately 1 hour). Using a slotted spoon, remove the chicken to a warm platter and keep warm while you prepare the sauce. Strain the remaining pan liquid into a s mall saucepan and bring to a boil. Meanwhile, whisk the milk with the egg yolks, then add, slowly, to the strained pan liquid and cook over very low heat until the sauce boils, stirring constantly. Sprinkle in the nutmeg, then stir in the crushed walnuts. Simmer another minute and pour over the chicken. Serve warm. *note: chicken should be about 2-1/2 to 3 pounds, and cut into serving pieces. **walnuts may be crushed in a mortar, blender or food processor. Servings: 4 1 frying or roasting chicken* salt & freshly ground pepper 1 lg onion; sliced 4 tbsp butter 1 bay leaf 1 sprig of fresh thyme 1 cup milk 2 egg yolks 1 tsp grated nutmeg 1 cup shelled walnuts; crushed ** Poultry R1347I Chicken, broccoli & zitiJ Polland SoftwareK ItalianL Main Course Flour chicken pieces and saut lightly in oil, just until done. Saut with a little garlic if you prefer. Add chicken broth and margarine, and a pinch of flour. Stir and simmer on low until creamy about 4 minutes. Add cheese and stir until for a minute until melted. Toss in broccoli and ziti (both are already cooked) and mix lightly until thoroughly coated. Serve immediately. Makes enough for three or four. +4 boneless, skinless chicken breasts, cut into small pieces 3 tbsp margarine 1 large head broccoli, peeled, steamed and cut into small pieces 1/2 lb. Ziti, cooked, drained and coated lightly with oil Garlic to taste 3/4 cup chicken broth olive oil 1/2 to 3/4 cup fresh grated pecorino romano cheese Poultry R1348I Chicken fried steakJ Polland SoftwareK AmericanL Main Course J1/2 cup flour for dredging salt and freshly ground pepper to taste 4 skinless boneless chicken breasts, about 6 oz each 2 tbsp olive oil 4 sprigs fresh thyme or 1 tsp dried 2 tbsp finely chopped shallots 2 tsp finely chopped garlic 2 tsp grated lemon rind 3 tbsp lemon juice 1/2 cup chicken broth, fresh or canned 2 tbsp butter Mix the first measure of the flour with salt and pepper to taste. Lb the mixture into both sides of the meat using a mallet or the edge of a heavy plate. Cut the meat into serving size pieces. Beat the eggs with the cream. Heat the oil in a lg, heavy iron skillet over moderately high heat. Dredge the steak pieces in the second measure of flour. Dip the steak pieces into the egg mixture. Dip the steak pieces into the cracker crumbs. Add to the hot oil. Brown the steak pieces thoroughly on a ll sides. Reduce the heat to med. Cover the skillet. Cook, turning occasionally, until the steaks are cooked through and tender (15-20 minutes) - they should be well done. Remove the steak pieces. Drain on paper toweling. Pour off all but the indicated amount of fat from the skillet. Stir in the flour. Stir thoroughly to incorporate any particles stuck to the bottom of the pan, cook for a minute or two. Stir in the cream. Stir in the chicken stock. Slice the meat across the grain. Top with C$ the gravy. Serve. Yields 4 servings 1/2 cup flour 1 tsp salt Ground pepper 2 lb top round steak, cut 1/2" thick & tenderized 2 eggs 2 tbsp cream 1/2 cup vegetable oil 2 cups saltine cracker crumbs 3 tbsp flour 1 onion, sliced Gravy: 3 tbsp pan drippings 3 tbsp flour 1/2 cup cream 2 cups chicken stock Poultry R1349I Chicken & herbs in parchmentJ Polland SoftwareK FrenchL Main Course Preheat oven to 375 . Lay out 6 large rectangles of parchment paper horizontally on work surface. Crease vertically in center and unfold. Place 1 boned chicken breast to right of the crease of each piece. Top each breast with 1/2 cup tomatoes and 2 tsp shallots. Add 2 to 3 tbsp wine to each and evenly distribute tarragon and parsley on top of breasts. Sprinkle with seasoning salt and white pepper. Fold left edge of parchment over chicken to meet right edge. Curl one corner at the fold, and Poultry R1350I Chicken margueriteJ Polland SoftwareK AmericanL Main Course Melt 2 tbsp butter in heavy large skillet over medium heat. Add onions tomatoes, bell peppers and chayote. Saut until vegetables are tender. Stir in garlic, pepper, thyme and poultry seasoning. Cook 1 minute. Add chopped green onions, stock, catsup and 2 tbsp soy sauce; boil 5 minutes. Season with salt. (sauce can be prepared 1 day ahead. Cover and refrigerate. Reheat over medium heat.) Rub chicken with remaining 1 tablespoon soy sauce. Melt remaining 2 tablespoons butter in heavy large sB killet over medium heat. Add chicken and cook until golden brown and cooked through, about 4 minutes per side. Top with vegetable sauce. Serves: 6 continue to roll and crimp the edge in a semi-circle to seal ingredients. Be sure the wine doesn't leak. Tuck the remaining corner under the parcel you've created. Place sealed packets on baking sheet or sheets and bake for 20 to 30 minutes or until no pink color remains. (you can open one package and cut the chicken in half to see; serve this one to yourself or save for later.) Serve immediately; cooled parcels will deflate after 5 minutes. Yield: makes 6 servings. 6 skinned whole chicken breasts 3 cups coarsely chopped tomatoes 1/4 cup minced shallots 1 cup dry chardonnay 2 tbsp minced fresh tarragon 2 tbsp minced fresh parsley Salt, to taste white pepper, to taste Poultry R1351I Chicken with olivesJ Polland SoftwareK GreekL Main Course Brown the chicken in the olive oil. Use a large pan and do not try to do the whole batch at once. Remove the chicken from the pan and drain most of the oil. Saut the garlic and onions until limp. Add the tomatoes and olives and saut until tomatoes are soft. Add the pepper, oregano, wine, and the chicken. Cover and simmer until the chicken is tender, about 30 minutes. Taste for salt. You should use very little as the olives are salty. This comes out a lot like a stew.. 3 1/2 lb chicken 3 tbsp olive oil 5 garlic cloves, chopped 3 yellow onions peeled, chopped 3 cups coarsely chopped tomatoes 6 oz. Green olives, stuffed, drained 1 tablespoon oregano Black pepper freshly ground 1 cup dry red wine salt to taste Poultry R1352I Chicken with oreganoJ Polland SoftwareK GreekL Main Course `6 boneless chicken breast halves 4 tbsp butter 2 medium onions, chopped 2 large tomatoes, seeded, chopped 2 green peppers, coarsely chopped 1/2 chayote squash, peeled, pitted, chopped 2 garlic cloves, minced 2 tsp pepper 1/4 tsp dried, crumbled 1/2 tsp poultry seasoning 5 green onions, chopped 1/2 cup chicken stock 2 tbsp catsup 3 tbsp soy sauce salt Poultry R1353I Chinese salmonJ Polland SoftwareK ChineseL Main CourseR Marinade for 30 minutes in the marinade mixture. Remove from the marinade and stir fry with vegetables. When the salmon is cooked, add soy sauce to taste and serve. >1 lb salmon fillets, skinned, boned, and cut into strips 3 spring onions chopped 1 cube chopped ginger 1 chopped green chili black pepper to taste Marinade: 1 egg 1 tbsp cornflour 1 glass water 1 glass sherry or white wine 2 tbsp chili and garlic sauce (heinz makes a bottled one) dash of sesame oil Dash of soy sauce Seafood R1354I Citrus chickenJ Polland SoftwareK CaliforniaL Main Course Stir together lemon juice, salt, and oregano. In lightly oiled casserole, place chicken, skin side down; pour lemon juice mixture over. Bake, covered, at 350 degrees for 30 minutes. Turn chicken pieces, sprinkle with olive oil, and season with pepper. Pour tomatoes over. Bake, covered, at 350 degrees for another 30 minutes, or until chicken is tender. Serve with: bulghur or brown rice. Green salad. Servings: 6 V|3 lbs chicken cut up juice of 4 lemons 1 tsp salt 3 tbsp dried oregano 1/4 cup olive oil pepper 28-oz can italian tomatoes Poultry R1355I Country style ribs & cornJ Polland SoftwareK AmericanL Main Course 1. Dust ribs with flour and sprinkle with garlic powder. Brown in heated butter in a heavy skillet. 2. Layer potatoes in a lightly oiled 13 x 9 baking dish. Sprinkle with salt, black pepper, onion and green pepper. 3. Pour milk over vegetables. Cover with the corn and top with the browned ribs, covering vegetables in a single layer. 4. Cover and bake at 350f for 30 minutes. Remove cover and bake 30 minutes longer or until ribs are tender and potatoes are done. Before serving, sprinkle withBy potato and green onions. Pork chops be can substituted. Can be made ahead, except for the baking, cover and refrigerate. Place chicken breasts in a baking dish (skin side up if you leave the skin on.) Pour the citrus juices over the chicken. Mix dry ingredients together and sprinkle evenly over the chicken. Bake uncovered at 350 for 1 hour. Add water or more juice as necessary so there is always a thin layer of liquid under the chicken. Serve with black beans and steamed white rice. Try drizzling some of the cooking juices over the rice. 4 chicken breast halves (bone in) 1/2 cup orange juice 1/4 cup lemon juice 1/4 cup lime juice 3 tsp red pepper flakes 3 tsp dried oregano 1 tsp ground cumin 1 tsp paprika 1 tsp celery salt R1356I$Dajaj mahshy - stuffed roast chickenJ Polland SoftwareK Middle EastL Main Course V1) rinse rice and set aside. 2) in a saucepan add butter and brown onions, add giblets and pine nuts -cook 2-3 minutes. 3) stuff chicken with rice mixture (any extra retain for later) 4) combine the yogurt, salt and pepper. Coat chicken with yogurt mixture. 5) bake chicken at 375 approx. 1-1/2 hours. Baste with yogurt mixture occasionally. 4 lb chicken 2 cups cooked white rice 1 cube butter 1/4 cup onions, finely chopped the giblets, coarsely chopped 2 tbsp pine nuts 2 tbsp salt freshly ground black pepper Poultry R1357I Eggplant in szechwan sauceJ Polland SoftwareK ChineseL Main Course L2 1/2 lbs meaty country style pork ribs 3 tbsp all-purpose flour 1/2 tsp garlic powder 2 tbsp butter or margarine 4 medium potatoes, pared and sliced 1/2 tsp salt 1/4 tsp black pepper 1/4 cup chopped onion 1/4 cup chopped green pepper 3/4 cup milk 1 can (16 oz) cream style corn 1 fresh tomato, diced 2 green onions, thinly sliced Cut eggplant into 1"x 3" julienne pieces soak in ice water for 15 min. Drain eggplant and dry with paper towels. Heat wok, add oil. Add eggplant, stir to coat with oil, cover and cook 2 min. Uncover and continue cooking for 2 min. Add chopped peppers, garlic, green onion, and cook until eggplant is tender (20 to 30 min.) Pieces must be completely limp before sauce is added. Stir sauce ingredients together and add to eggplant. Stir until thick. Remove to serving dish. Serve just warm or at B room temp. For optimum taste. 1 eggplant, 1 1/2 lbs 2 3" fresh jalapenos, seeds removed, chopped 4 garlic cloves, minced 1 lg green onion, chopped in 1/2" pieces 1/2 cup oil Sauce: 1/4 cup soy sauce 1/2 cup water 1 tsp white pepper 1 tsp sugar 1 tbsp cornstarch Vegetables R1358I Fast egg foo yungJ Polland Software Basic chinese sauce - see recipe 2 tbsp sesame oil 1 tbsp soy sauce 4 cups (about 1 pound) fresh mung bean sprouts 4 scallions, chopped 1/2 lb mushrooms, sliced 8 eggs freshly ground pepper to taste oil for frying Vegetables R1359I0Fettucine with ham & asparagus, pierre s. FraneyJ Polland SoftwareK ItalianL Main Course Peel and trim the asparagus; discard the tough ends. Slice the spears on the bias into 1" lengths. In a dutch oven or large saucepan, bring 2 quarts of water to a boil. Add salt and the fettucine. Boil gently according to package directions until cooked al dente. Reserve 1/4 cup of the cooking water and drain the pasta. Heat the olive oil in a large saucepan and add the asparagus, ham, tomatoes and garlic. Cook, stirring, over medium heat for 3 minutes. Do not overcook. Add the drained fet tucine, goat cheese, cream, basil leaves, the reserved water and salt and pepper to taste. Toss well over medium heat until blended. Serve immediately with grated asiago or parmesan cheese on the side. Yield: makes 4 servings. j1 1/4 lbs fresh asparagus salt and freshly ground pepper to taste 3/4 lb dry fettucine 2 tbsp olive oil 1 cup diced, boiled ham (about 1/3 lb) 4 ripe plum tomatoes, peeled, seeded & diced 2 tsp finely chopped garlic 1/4 lb soft goat cheese, crumbled 4 cup whipping cream 4 tbsp fresh basil or italian parsley, chopped grated asiago or parmesan cheese to taste Pasta R1360I Filet mignon in madere sauceJ Polland Software J+@@`+ 4 1/2 lb filet mignon 3/4 cup beef broth 2 tbsp olive oil 3 tsp butter 2 tbsp shallots, finely chopped 1 tsp flour 1/4 cup maderia wine 2 tsp parsley, chopped R1361I Filet mignon with red wineJ Polland SoftwareK AmericanL Main Course Whisk first 4 ingredients in large bowl. Divide steaks between 2 glass baking dishes. Pour marinade over. Cover and refrigerate overnight. Remove steaks from marinade and pat dry. Transfer marinade to heavy large saucepan. Boil until reduced to 1 cup, about 20 minutes. Add stock and boil until reduced to 1 1/4 cups, about 20 minutes. Set aside. (can be prepared 4 hours ahead. Cover and refrigerate steaks and sauce separately. Bring steaks to room temperature before continuing.) Divide oil R1362I Firecracker chicken with peanutsJ Polland SoftwareK ChineseL Main Course 1. Thinly slice chicken and cut onion and bell peppers in a large dice; keep chicken and vegetable separate. 2. Heat the wok over high heat. Add oil and chili peppers; cook for 10 seconds. Add chicken and stir-fry for 2 minutes or until chicken turns opaque. Add onion and bell peppers; stir fry for 1 minute. 3. Stir in ketchup, hoisin sauce, and chili sauce; cook until heated through. 4. Toss in peanuts and mix well. Prepared 1/5/95 by chef martin yan. From: mike n maty 3/4 lb boneless, skinless chicken 1/2 yellow onion 1/2 each red and green bell peppers 2 tbsp cooking oil 6 whole dried red chili peppers 1/4 cup ketchup 1 tbsp hoisin sauce, optional 1 tsp chinese chili sauce 1/2 cup texas peanuts Poultry R1363I+Garlic prawns with fresh jalapeno fettucineJ Polland SoftwareK ItalianL Main Course between 2 heavy large skillets and place over high heat. Season steaks with salt and pepper. Add 3 steaks to each skillet and brown on both sides. Reduce heat to medium-high and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Tent with foil to keep warm. Add half of sauce to each skillet and bring to boil, scraping up any browned bits. Transfer contents of both skillets to 1 skillet and bring to simmer. Add butter and whisk until melted. SpoonC) sauce over steaks and serve. 6 servings. 3 cups dry red wine 3 tbsp cognac 3 shallots, chopped 1 tsp chopped fresh thyme or 1 tsp dried, crumbled 6 6-ounce filet mignon steaks 4 cups beef stock 4 tbsp olive oil 5 tbsp chilled unsalted butter, cut into pieces Seafood R1364I Garlic rubbed rib roastJ Polland SoftwareK ItalianL Main Course Preheat oven to 350 degrees. Mix all spices together. Dry rib roast with paper towels rub all over top and sides with oil. Rub spice mixture all over top and sides of roast. Cover loosely with foil and refrigerate overnight. Cook the roast 20 minutes a pound. Use a meat thermometer to check. The meat should register about 130-140 degrees for med rare notes: if you are serving a lg roast, 4 - 5 ribs, you will want to double the spice recipe. 1 standing rib roast 1 tsp of salt 4 cloves of garlic minced 2 tbsp of paprika 1 tbsp of thyme 1 tsp of fresh cracked black pepper 2-3 tbsp of olive oil (or vegetable) R1365I Grecian chicken pieJ Polland SoftwareK GreekL Main Course hPut butter in saut pan and over medium heat cook garlic and red bell pepper until pepper starts to soften. Add jalapenos and shrimp and cook until shrimp is nearly done. Now add cilantro, tomato and fettucine, toss together and cook until fettucine is hot. Transfer to dinner plate and garnish with parsley and lemon wedge. Very good served with garlic bread. '1 oz butter - melted 1 tsp garlic - processed 2 tsp jalapeno - fresh, finely chopped 1 oz red bell pepper - cored, chopped 1 sprig cilantro - chopped 1 oz tomato - diced 5-6 shrimp 16-20's, peeled & deveined 7 oz fresh jalapeno fettucine - cook al dente parsley - garnish lemon wedge - garnish Poultry R1366I Greek chicken spaghettiJ Polland SoftwareK GreekL Main Course NStew chicken pieces in approximately 3 cup of water. When tender, remove from stock and de-bone. Return chicken to stock and cook down to about 2 cup of liquid. To this, add all other ingredients except the rigatoni. Cook sauce down to fairly thick consistency. Cook rigatoni until very tender and serve sauce over it. Serves 4 to 6. 5 pieces of chicken 1/4 tsp thyme 1 package rigatoni 1 tsp parsley flakes 1 large onion, cut up 2 cans tomatoes, mashed salt to taste Poultry R1367I Greek lamb baked in paperJ Polland SoftwareK GreekL Main Course Preheat oven to 350 f. In large skillet, cook mushrooms and onion in 2 tbsp margarine until tender. Add flour, stirring until smooth. Add tomatoes, water, bouillon and thyme; cook and stir until bouillon dissolves. Remove from heat; stir in chicken and olives. Melt remaining margarine. Place 2 sheets pastry in bottom of greased 15 x 10 jellyroll pan, pressing into corners. Brush with margarine; repeat using 2 sheets pastry brushed with margarine for each layer, until half of pastry has beeB n used. Spread chicken filling over pastry; repeat layering with pastry sheets and margarine until all the pastry has been used. Trim edges of pastry even with edge of pan. Sprinkle lightly with cheese. Bake 25 minutes or until pastry is golden. ?4 cups cubed cooked chicken 2 cups sliced fresh mushrooms 3/4 to 1 cup margarine or butter 2 tbsp flour 1/2 cup chopped onion 1 14-1/2 oz can stewed tomatoes 1/2 cup water 1 tbsp chicken instant bouillon 1/4 tsp thyme leaves 1/4 cup sliced pitted ripe olives 16-oz pkg frozen filo pastry leaves grated parmesan cheese S1HHm S1HHm1 \6PPx \6PPx6 R1368I Greek lasagnaJ Polland SoftwareK GreekL Main Course Cook lasagna noodles in boiling water until al dente. Drain and rinse under cold water until cool. Spread out flat and cover so they do not dry out. Place stock in skillet, add leeks, onions and scallions. Cook over low heat until soft, but do not brown. Add parsley and dill, stir until the parsley is wilted. Drain spinach and press out excess moisture, stir into onion mixture and set over heat for a minute or two to drain any remaining moisture. Turn into bowl and add cottage, cheese, fet Wipe meat with damp cloth. Make incisions with small sharp knife on all sides of leg or shanks. Insert pieces of garlic clove and cheese. Rub with lemon juice. Sprinkle with herbs, salt and pepper. Wrap securely in heavy paper twice. Use grease proof paper such as cooking parchment or oil brown paper. (do not use aluminum foil. It prevents browning.) Tie with string. Bake a leg for 2 1/2 hours in 350 f oven. Bake 2 hours if using shanks. *note: lamb shanks may be substituted for leg of lamB 2 oz feta or kasseri (or more) 1 leg of lamb * 1 tsp thyme 1 tsp oregano 2 lemons, juice only pepper to taste 1 tsp mint flakes 1 tbsp salt 2 garlic cloves a and eggs. Melt butter in skillet, stir in flour and continue stirring over low heat for 2-3 minutes, gradually add milk, stirring until sauce thickens. Stir in parmesan cheese, remove from heat. Place 1/2 cup of white sauce in bottom of a 9x13 pan. Add a layer of noodles (1/4 of noodles) and spread 1/3 of spinach mixture over noodles. Repeat layering twice, top with remaining noodles, top with remaining white sauce. Bake for 25 minutes at 350 f. Allow to stand 15 minutes before cutting iC nto serving size pieces. l12 oz lasagna noodles 1/4 cup vegetable stock 1 large leek, chopped 1 large onion, chopped 5 scallions, chopped 1/3 cup chopped fresh dill 1 1/2 lb spinach, steam and chop 1/2 cup chopped fresh parsley 1 cup low-fat cottage cheese 1 cup crumbled feta cheese 4 eggs, beaten 3 tbsp butter 3 tbsp whole wheat flour 2 1/2 cup skim milk 1/4 cup grated parmesan cheese R1369I(Greek meatballs with egg and lemon sauceK GreekL Main Course R1370I Greek shepherd's pieJ Polland SoftwareK GreekL Main Course The lamb can be cooked on the hob or in the oven. If you intend to use the oven, preheat to 150c/300f. Fry the bacon in a flameproof casserole until the fat runs. Add the oil, onions, carrots, celery and garlic, and cook gently until soft. Stir in the lamb and brown it. Add the milk and let it bubble. Whiz the tomatoes in a food processor or blender and add to the lamb with the oregano, cinnamon, worcestershire sauce and mint. Place in the oven or cook gently on the hob for 1 hour. Raise tB he oven temperature to 200c/400f. Tip the lamb mixture into a pie dish. Cover with potato and sprinkle with cheese. Heat through in the oven or brown under the grill (broiler?) "1 1/2 lbs ground lamb or beef 1 medium onion, minced 1 clove garlic, minced 2 tbsp minced parsley 1 tsp dried basil or mint 1/3 cup uncooked rice 1 tsp dried oregano Salt and pepper to taste 3 eggs chicken or beef stock 2 tbsp vegetable oil 1/4 cup lemon juice minced parsley cooked rice R1371I"Green chile stew with pork & cremaJ Polland SoftwareK MexicanL Main Course Heat corn oil over medium heat in a large heavy skillet and brown the pork. Add the onion and saut until tender. Add 2 cups water and de glaze pan, scraping the bottom of the skillet. Add 3 quarts more water and gently simmer for 30 minutes. Add anaheims, garlic, oregano and salt. Simmer for a further 30 to 40 minutes until pork is tender. (pork should be at least 2/3 covered with water throughout the cooking, add more water if necessary). Puree serranos, cilantro and 1/2 cup water in a bB lender, and add to the stew. Adjust seasonings and cook stew for a further 15 minutes. Serve, garnished with crema. Freezes well, lamb can be used in place of the pork. Yield: 4 servings. From the coyote cafe, mark miller u4 oz bacon, finely chopped 1 tbsp olive oil 2 onions, finely chopped 3 carrots, finely chopped 4 celery sticks. Finely chopped 1 garlic clove, chopped 2 lb minced lamb 3 fl oz (85 ml) milk 14 oz can tomatoes 1 tbsp worcestershire sauce 1 tsp ground cinnamon 2 tbsp chopped fresh oregano 2 lb cooked potato, mashed 1 tbsp chopped fresh mint 2 oz cheddar or gruyere, grated R1372I&Grilled squid pasta with roast peppersJ Polland SoftwareK GreekL Main Course Clean the squid, salt and pepper it, and grill it very quickly over a very hot bed of coals. Remove it from the grill and cut the bodies into thin circles. In 4 quarts of salted, boiling water, cook pasta until al dente, about 8 to 10 minutes. Drain the pasta and put it into a large stainless steel mixing bowl. Add the butter, squid, and all the remaining ingredients. Toss well, making sure the butter is melted, and serve hot. J1 1/2 lb squid bodies and tentacles salt and pepper to taste 2 lb pasta (linguine or spaghetti) 4 tbsp unsalted butter, cut in pieces 2 roasted red peppers, diced small 1/2 cup chopped fresh basil 1/4 cup chopped parsley 1/4 cup toasted pine nuts 1 tbsp minced garlic 2 dashes of tabasco sauce 8 tbsp lemon juice (about 2 lemons) Seafood R1373I Hungarian goulashJ Polland SoftwareK RussianL Main Course s2 tbsp corn oil 2 lbs pork butt, trimmed and cut into 1" cubes 11/2 cups chopped red onion 3 quarts plus 21/2 cups water 15 anaheim chiles, roasted, peeled, seeded and chopped 8 cloves garlic roasted, and minced 11/2 tsp roasted ground mexican oregano 2 tsp salt 4 serrano chiles, roasted, peeled, seeded and chopped 2 cups cilantro leaves 1 cup mexican crema (look up) R1374I Indian-style porkJ Polland SoftwareK East IndianL Main Course Heat the butter and oil in a heavy frying pan over medium heat. Add the pork, onion, scallions, and shallot, and cook, stirring occasionally, until the pork pieces are browned on all sides. Place the curry powder into a spice mill with the allspice grains and grind until they are well mixed. Add the curry mixture to the frying pan along with the garlic, thyme, and parsley. Cover with the water and vinegar, lower the heat, and cook for 30 minutes. Season with the salt and pepper and add theB chile, chayote, eggplant, and tomatoes. Continue to cook, uncovered, stirring occasionally, until the curry has a thick sauce (you may need to add a bit more water). Serve the colombo de porc hot with white rice serves 4 to 6. Season meat with the salt and pepper. Heat lard almost to smoking point in a heavy saucepan. Brown meat on all sides. Add onions and stir in paprika; there should be enough paprika to color meat and onions a reddish brown. Over low heat, cook, stirring, until the pan juices have been absorbed. Sprinkle with flour and cook for 1 minute. Add hot water or wine to cover meat. Simmer, covered, over low hear for 1 to 1 1/2 hours, until meat is tender and the onions have cooked down to a pulp. ChB eck occasionally for liquid; if necessary, add a little more wine/water. Stir in sour cream and heat through but do not boil. Serve with buttered noodles sprinkled with caraway seeds. Makes 4-6 servings 2 lb lean beef chuck, cut in 1 1/2" squares 1/4 lb lard or sweet butter salt and pepper to taste 2 tbsp sweet paprika or 1 tbsp hot paprika 1 1/2 lb. Onions, sliced 1 tbsp flour hot water or dry white wine 2 cups sour cream R1375I Italian pot roastJ Polland SoftwareK ItalianL Main Course Cut the garlic into thin slivers. Pierce the meat in many places with the point of a knife. Insert one garlic sliver into each of the holes. Heat half the oil in a heavy 3- to 4-quart heat-proof casserole. Add the meat. Brown well over med heat. Remove from the casserole. Add the remaining oil and the onions, carrots and celery. Saut until moderately brown. Stir in the wine. Cook for a few minutes, scraping the bottom of the casserole. Add the tomatoes, tomato paste and basil. Season with 3 tbsp butter 2 tbsp olive oil 2 lb pork loin, bite-size pieces 1 med onion, coarsely chopped 2 scallions, with tops, minced 1 shallot, minced 2 tbsp curry powder 4 allspice berries 1 clove garlic, minced 1/2 tsp dried thyme 3 sprigs fresh parsley, minced 3 tbsp water 1 tbsp white wine vinegar salt and black pepper to taste 1 scotch bonnet-type chile, pricked 1 chayote, in 1" pieces 1 small eggplant, in 1" pieces 2 tomatoes, peeled, coarsely chopped R1376I Italian vegetarian lasagnaJ Polland SoftwareK ItalianL Main Course Heat oven to 425f. Spray 13 x 9" (3 quart) baking dish with non stick cooking spray. Cook lasagna noodles to desired doneness as directed on package. Drain; keep warm. Meanwhile, bring sherry to a boil in large non stick skillet or dutch oven over medium-high heat. Add onion; cook 3 minutes, stirring frequently. Add mushrooms, zucchini and bell peppers; cook 5 minutes, stirring occasionally. Add spinach, basil and oregano; cook 2 minutes. Remove from heat; drain well. In medium bowl, combi salt and pepper. Return the meat to the casserole. Cover tightly. Cook over very low heat for at least three hours, until the meat is very tender. Turn the meat a few times during cooking. Remove the meat from the casserole. To serve immediately, skim the fat from the surface of the sauce, puree the sauce in a food processor and reheat. Otherwise, refrigerate the meat and sauce overnight. Remove any congealed fat from the sauce. Puree the sauce in a food processor. Reheat the meat in the C(sauce before serving. Yields 8 servings. ,3 lg garlic cloves 1 cup plum tomatoes, seeded & chopped 3 lb chuck roast, boneless 1 tbsp tomato paste 4 tbsp olive oil 1/4 cup basil, fresh, finely chopped 1 lb onions, chopped salt, to taste 2 carrots, peeled & chopped pepper, freshly ground 2 ribs celery, chopped 1/2 cup red wine, robust, dry ne ricotta cheese, cottage cheese and parmesan cheese; mix until well blended. Place 3 cooked lasagna noodles in bottom of spray-coated dish. Top with 1/3 of ricotta mixture and 1/3 of vegetable mixture. Repeat layering 2 more times. Top with remaining 3 lasagna noodles, tomato sauce, and mozzarella cheese. Cover dish tightly with spray-coated foil. Bake at 425f for 25-30 minutes or until bubbly around edges. Remove foil; bake an additional 5 minutes or until top is light golden brown. LetC3 stand 5 minutes before serving. Yield: 10 servings 12 uncooked lasagna noodles 1/2 cup dry sherry 1 medium onion, finely chopped 8 oz sliced fresh mushrooms 4 cups zucchini, coarsely grated 2 medium red or green bell peppers, seeded & chopped 2 cup fresh spinach 1 tsp dried basil leaves 1/2 tsp dried oregano leaves 15 oz light ricotta cheese 1 cup nonfat cottage cheese 1/4 cup grated parmesan cheese 8 oz can tomato sauce 4 oz (1 cup) shredded low moisture part-skim mozzarella cheese Pasta R1377I King ranch chickenJ Polland Software Poultry R1379I%Kreatopita therini - summery meat pieJ Polland SoftwareK GreekL Main Course the scallions in the 3 tbsp butter in a large frying pan and add the meat. Simmer a few minutes, then toss in the zucchini, eggplant, tomatoes, and parsley and season with salt and pepper. Cover the pan and simmer for 30 minutes, adding the coriander and oregano during the last 10 minutes. Remove from the heat and stir in the cheese. (the mixture should be thick; if any liquid remains, dust lightly with bread crumbs to absorb.) Line a 9 x 12 x 3" baking pan with 6 filo sheets, butter Uing each. Spread the filling over the filo evenly, then top with the remaining filo sheets, buttering each as before. Score the top few filo sheets into squares or diamonds. Bake in a medium oven for 35 to 40 minutes, until golden in color and the dough is crisp. Remove from the oven, and let stand for 10 minutes, then cut and serve warm. Wash and dry the chicken. In a frying pan, heat the oil or butter and sear the chicken over high heat, turning constantly to avoid burning the chicken. Remove each piece when reddish in color. Lower the heat and saut the onion until soft, adding butter while stirring. For a thicker sauce, add the flour and cook 2 minutes, then add the wine and tomatoes. Simmer until thickened, then strain the sauce into a baking-serving casserole. Sprinkle the herbs over the chicken, season lightly with s alt and pepper, and shake the casserole gently. Chicken should be almost covered with liquid; if not, add a little water. Cover tightly and simmer over low heat or transfer to a medium oven (350 f) to bake for 1 hour, or until the chicken is tender and the sauce thick. Serve warm. 13 lbs frying or roasting chicken 3 tbsp vegetable oil or butter 1 onion; chopped 2 tbsp butter 2 tbsp all-purpose flour (optional) 1 cup dry white wine, more if nec. 2 cup chopped, drained tomatoes 2 tbsp chopped fresh parsley 1 pn dried marjoram or thyme salt & freshly ground pepper water if necessary R1380I La fonda hotel chiles rellenosJ Polland SoftwareK SouthwesternL Main Course Make small crosswise slit just below stem of each chile. Remove seed with tip of small knife. Carefully insert strips of cheese through slits to fill chile cavities. Heat 4" shortening in a heavy skillet over medium-high heat. Dip stuff chiles in batter. Drop into hot shortening, a few at a time, and fry until golden brown. Drain on paper towels. Serve with green or red chile sauces. Makes 6 servings. La fonda hotel in santa fe, new mexico. 12 lg whole green chiles with stems, roasted and peeled 1 lb sharp cheddar cheese, cut into strips to fit inside chiles shortening or oil for deep-frying chile relleno batter (look up) green chile sauce (look up) Red chile sauce (look up) Vegetables R1381I Lamb or beef vindalooJ Polland SoftwareK East IndianL Main Course 4 scallions; chopped 3 tbsp butter or oil 1 lb veal, beef or lamb (ground) 4 sm zucchini; scrubbed, cubed 1 sm eggplant; cubed 1 cup canned tomatoes; drained 1/4 cup chopped fresh parsley salt & freshly ground pepper 1/2 tsp ground coriander or allspice 1 tsp dried oregano 1 cup grated cheese (mizithra ingredient:) bread crumbs, if necessary 10 commercial filo sheets 6 tbsp butter; melted R1382I Lasagna, northern italian styleJ Polland SoftwareK ItalianL Main Course Cook pasta in boiling salted water just till tender (do not overcook); drain. Rinse in cold water; drain. Next combine cheeses. For white sauce in saucepan melt butter stir in flour, white pepper, nutmeg, and 1/2 tsp salt. Add milk; cook and stir till thickened and bubbly. Arrange a single layer of pasta in bottom of greased 13x9x2" baking dish. Spread with 1/3 white sauce 1/3 meat sauce, and 1/3 cheese mixture. Repeat two more times. Cover and bake in 350 oven for 40 to 50 minutes. Let s 8Saut the onions in oil, add meat and brown. Then add ginger and garlic and continue to cook until no longer raw. Add vindaloo paste and cook about a minute to remove the raw taste, then add a cup or two of water. Simmer for about 45 minutes. Add water to keep it moist as it cooks serve over your favorite rice. Q1.5 lb of meat (beef, lamb, goat) 2 tsp cumin 1 tsp ground chili powder 1 tsp black javanese pepper 1/2 tsp cinnamon 1 tsp cardamom 1 tsp coriander 1/2 tsp turmeric 1/2 tsp fenugreek 5 tsp vinegar 1 tsp salt 1 tsp brown sugar mix above spices to make vindaloo sauce. 1 or 2 onions 1"joint" of ginger, cut into spears garlic to taste Pasta R1383I Lasagna rolls-upsJ Polland SoftwareK ItalianL Main Course Crumble sausage into a skillet. Sir in onion, and cook until sausage is done and onion is tender. Drain fat. Stir in egg, cottage cheese, and parmesan cheese. Mix well. Spread the mixture evenly on each of the cooked lasagna noodles. Roll (like a jelly roll). Place seam side down in a small baking dish. Mix pizza sauce and water together and pour over the lasagna rolls. Bake until heated thoroughly. Sprinkle with mozzarella and bake uncovered until cheese is melted. 1/2 lb italian sausage 1/4 cup onion, chopped 1 egg, beaten 1/2 cup cottage cheese or ricotta cheese 2 tbsp parmesan cheese, grated 4 lasagna noodles, cooked 8 oz can pizza sauce 1 tbsp water or dry red wine 1/4 cup mozzarella cheese, shredded R1384I Lebanese baked chickenJ Polland SoftwareK Middle EastL Main Course tand for 10 minutes. Makes 8 to 10 main dish servings. Bolognese meat sauce in large saucepan or dutch oven cook pancetta salt pork, or bacon till crisp add ground beef and second meat and cook till meat is brown. Drain off fat. Add undrained tomatoes onions, carrots, celery, parsley, tomato paste, boullion granules, nutmeg, 1 tsp. Salt and 1/4 tsp. Pepper to meat mixture stir in wine and 1/2 cup of water. Bring to a boil; reduce heat. Boil gently, uncovered, for 45 to 60 minutes or tC/ill desired consistency, stirring occasionally. 12 oz lasagna noodles 2 cups shredded mozzarella 1/2 cups grated parmesan 6 tbsp butter or margarine 1/3 cup all-purpose flour 1/8 tsp white pepper 1/8 tsp ground nutmeg 2 1/2 cups milk bolognese meat sauce 1/4 cup finely chopped pancetta, 1 1/2 lb ground beef 1/2 lb mild italian sausage 1 28 oz can tomatoes, cut up 1 cup chopped onions 1/4 cup finely chopped carrots 1/4 cup finely chopped celery 1/4 cup snipped parsley 6-12 oz tomato paste 1/2 tsp chicken boullion granules 1 cup whitB*e wine garlic, oregano and basil to taste. Cut chicken into serving pieces. Combine oil, spices and seasonings in a shallow roasting pan. Bake at 425- and basting occasionally, about 30 minutes. Remove from oven and baste again. Servings: 4V~1 chicken, fryer 1/4 cup olive oil 1/4 cup lemon juice 1 tsp oregano 1/4 tsp cinnamon 1 tsp salt 1/2 tsp ground black pepper Poultry R1385I Makaronia - greek pastaJ Polland SoftwareK GreekL Main Course !In a large saucepan place the butter and heat it on medium until it has melted. Add the cheese and stir it in. Add the pasta and toss it in so that it is well coated with the butter and cheese. Add the shaved olives and toss them in well. *note: olive meat should be shaved from the pits. Vv1/2 lb sweet butter 1/4 lb mizithra (or feta); grated 1 1/2 lb spaghetti; cooked al dente 16 jumbo kalamata olives * Pasta R1386I Mama balducci's brodettoJ Polland SoftwareK ItalianL Main Course 1. In a non reactive, large, heavy pot, combine the lamb, onion, tomatoes, 2 tbsp parsley, the basil, 1 tbsp salt, 2 teas pepper, the wine and 1 cup hot water. Simmer, uncovered, over medium low heat for 1 hour. 2. Meanwhile, in a small saucepan, blanch the peas in 1/2 cup boiling water for 30 seconds. Remove from the heat, drain and set aside to cool. 3. In a bowl, beat together the eggs, cheese, the remaining 1 tab. Parsley, 1/2 tsp salt, and pinch of pepper. Stir in the peas; set aside.B 4. Preheat oven to 350 . 5. Place the lamb in a lg casserole. Pour the egg mixture over it. Bake until the custard is golden brown, 20-30 minutes. Yield: 8 servings >4 lb baby lamb leg, boned, meat trimmed, and cut into chunks 1 lg onion, chopped 6 plum tomatoes, chopped 3 tbsp chopped fresh italian parsley 2 lg fresh basil leaves, chopped 1/2 tsp salt 1 lg pinch ground black pepper 1/2 cup dry white wine 2 lb fresh peas, shelled 8 lg eggs, beaten 2/3 cup freshly grated parmesan R1387I Marinated chicken tostadosJ Polland SoftwareK CaliforniaL Main Course Marinate chicken in lime juice at least 2 hours or overnight. Season to taste with salt and pepper. Grill until browned on both sides. Cool, then cut into strips. Combine lettuce, cabbage, green beans, peas, beets, jicama, olives, avocado, cheese and some sour cream. Toss with some orange-lime dressing to moisten. Place 1 tortilla on each of 6 plates. Divide salad among tortillas. Top with grilled chicken strips and remaining sour cream. Serve with remaining orange-lime dressing. Makes 6 sB ervings. Poultry R1388I Mauritian-style fishJ Polland SoftwareK ChineseL Main Course Dredge fish with a little flour. Heat oil in a large skillet and saut fish pieces until very lightly browned on all sides and practically cooked through. Drain on paper towels. Fry onions in vegetable oil until transparent. Add turmeric, garlic, ginger; cook on medium heat for 1 minute, stirring once or twice. Stir in vinegars, lemon juice, sugar, cardamom pods and mustard seeds. Simmer for 5 minutes. Add salt to taste. Add fish and simmer slowly for 2 to 3 minutes. Add dried small red chBJili. Cool and place in sealable glass container. Refrigerate for 24 hours. 4 medium chicken breast halves 1/2 cup lime juice salt, pepper 2 cups shredded iceberg lettuce shredded 1 small head butter lettuce, shredded 1/2 cup shredded red cabbage 1/4 cup thin-sliced green beans 1/4 cup green peas 1/2 cup julienned cooked or canned beets 1/2 small jicama, peeled and cut julienne 1/4 cup sliced pitted ripe olives 1 avocado, seeded, peeled and sliced 4 oz aged dry jack cheese, shredded 1/2 cup sour cream or creme fraiche (look up) orange-lime dressing (look up) (10") flour tortillas, fried @@JuJ q2 lb firm-fleshed fish, such as swordfish, cut into 1-by-2" pieces all-purpose flour 1 tbsp vegetable oil 3 med onions, peeled and chopped 2 tbsp ground turmeric 1 tbsp minced garlic 1 tbsp minced fresh ginger 1/2 cup rice vinegar 1/2 cup distilled vinegar 1/4 cup lemon juice 1 1/2 tbsp sugar 3 cardamom pods 2 tbsp mustard seeds salt, to taste 1 dried small red chili Seafood R1389I&Moroccan spiced tuna, by pierre franeyJ Polland SoftwareK Middle EastL Main Course In a small mixing bowl, combine paprika, cumin, turmeric, anise, ginger, cinnamon, red pepper flakes, salt and pepper and blend well. Place the tuna steaks on a large platter and sprinkle and rub each side with the spice mixture. Sprinkle evenly with the lemon juice and oil. Cover with plastic wrap. Let stand until ready to cook. If broiling, arrange the steaks on a rack and place under a very hot broiler about 4" from the heat element. Broil 4 minutes with the door partly open. Turn, cont Seafood R1390I*Murg naram garam - spicy chicken pot roastJ Polland SoftwareK East IndianL Main Course Heat the oil to med in a heavy bottom vessel. Fry the scallions for 2 minutes, then add cardamoms and fry 1 minute more. Stir in all other ingredients and heat through. Pour in enough water to barely cover and bring to the boil. Add chicken, cover and reduce heat to a hard simmer. Cook 45 minutes, turning at least twice. Remove cover and cook, turning often, till the spice mixture is fairly dry and coats the chicken. Serves: 4 to 6 heat scale: med 1 whole chicken, cleaned and trussed 12 whole cardamoms, bruised 1/2 tsp cumin seeds 1 tsp coriander seeds 8 peppercorns 3 cloves 1 small cinnamon stick 1 tsp ginger, minced 3-4 dried red chilies 10 scallions, white part only, crushed 1 tsp sugar 2 tbsp oil salt to taste Poultry R1391I Pad thaiJ Polland SoftwareK Thai/VietnameseL Main Course inue cooking or broiling leaving the door open for about 3 to 4 minutes for pink inside. For rare, cook less. The steaks should be well browned. For pan frying, heat a heavy cast-iron skillet, large enough to hold the steaks in one layer. Do not add fat. When the skillet is quite hot, add the tuna steaks, cook until well browned on one side, about 3 minutes. Turn and cook 3 minutes more on the second side for rare. If desired, cook longer. Place the steaks on warm plates, brush them with tCWhe melted butter, sprinkle with cilantro. Serve with couscous. Yield: makes 4 servings. @1 tsp paprika 1/2 tsp ground cumin 1 tsp turmeric 1/4 tsp ground anise seed 1/2 tsp ground ginger 1/8 tsp ground cinnamon 1/4 tsp red hot pepper flakes Salt and ground white pepper to taste 4 tuna steaks, about 1 1/2"thick 1 tbsp fresh lemon juice 2 tbsp olive oil 2 tbsp melted butter 4 tbsp coarsely chopped cilantro Soak the rice noodles in cold water at least two hours before cooking. Drain in a lg wok, heat oil and stir-fry garlic for 30 seconds. Add shrimp and other meat if used. Add the noodles, and stir-fry until al dente. Add sauce ingredients, cook to allow most of this to be absorbed (2 minutes or so). Spread the noodles, etc. Out to the sides, and add eggs. Some will crack the eggs directly into the wok, others will pre-scramble. If cracked into the pan, start stirring them up when partially cooked, so you get 'streaky' yellow and white eggs. As they cook, fold the noodle mixture back in. Add 1/2 the bean sprouts, peanuts, red pepper, folded into the mixture. Serve hot, garnished with the rest of the bean sprouts, chopped cabbage, cilantro. Serve with lime wedges to be squeezed into the noodles. In my house, we have doctored this with thai hot chile sauce, sweet and sour sauce, or sate-style peanut sauce. It takes to any of these very well, depending on your tastes. _1 pkg (10-16 oz) rice stick noodles 2 tbsp oil 3 or more cloves garlic, minced 8 oz shrimp, peeled (optional) 8 oz chicken, pork 2 or 3 eggs 1 cup bean sprouts 1/4 cup chopped/ground peanuts 1 tsp red pepper flakes 1 cup sliced cabbage Cilantro leaves Lime wedges Sauce 1/4 cup thai fish sauce 1/4 cup white vinegar 2 tbsp white sugar 3 tbsp paprika Pasta R1392I!Pasta with spicy chicken & tomatoJ Polland SoftwareK CaliforniaL Main Course 1. Heat herbed olive oil in a heavy, non-reactive skillet. 2. Saut flour-dusted chicken tenders until lightly browned and almost cooked (about 3/4 done). 3. Add quartered mushrooms and saut lightly. 4. Add peppers, red onion, garlic and pepper flakes and continue saut ing until the onions are just cooked. 5. Toss in fresh chopped tomatoes. 6. De-glaze pan with white wine. 7. Add the fresh tomato sauce, half the parmesan cheese and half the basil. 8. Lower heat and simmer a few minutes (j R1393I Pecan and bran crusted catfishJ Polland SoftwareK CaliforniaL Main Course Combine first 6 ingredients in small bowl. Place fish in glass baking dish. Spoon marinade mixture over both sides of fish. Cover and refrigerate 2 hours. Finely grind bran flakes in processor. Add pecans and process until finely ground. Transfer to large bowl. Mix in bread crumbs and pepper. Season with salt. Place flour in second large bowl. Pour eggs into third large bowl. Remove fish from marinade. Coat fish with flour; shake off excess. Dip fish into eggs and then coat with bread crum b mixture, pressing to adhere. Melt butter with oil in heavy large skillet over medium heat. Add fish in batches and cook until golden brown and cooked through, about 5 minutes per side. Sprinkle 1 shallot, 2 tbsp basil and 1 tbsp cilantro over fish. Serves: 6 ust long enough to reheat the pasta). 9. Reheat the cooked penne pasta in boiling water, drain thoroughly. 10. Toss heated pasta with chicken and tomato mixture. 11. Serve immediately with remaining parmesan cheese and basil sprinkled on top. Note: the earlier in the cooking process you add the red pepper flakes, the hotter the resulting dish will be. * To make herbed olive oil: heat oil, then add fresh herbs, allow oil to cool, strain and use. Prepared 3/29/95 by executive chef beany macgC-regor of planet hollywood. From: mike n maty 1/4 cup herbed olive oil* 1/2 lb chicken tenderloins, sliced in half and dusted with flour 1 cup fresh mushrooms, cut into quarters 1/2 each green, red and yellow peppers, cut into strips 1/2 small red onion, thinly sliced 1/2 cup fresh roma tomatoes, diced 2 tsp fresh minced garlic 1 tsp red pepper flakes 1/2 cup white wine 1 1/2 cups cooked penne pasta 2 tbsp shredded parmesan cheese 2 tbsp fresh chopped basil Poultry Seafood R1394I Pizza dough & sauceJ Polland SoftwareK ItalianL Main Course Mix in warm water (not hot), sugar and salt in a medium bowl stir add yeast stir let stand in a warm place for 10 minutes. (mixture will become very foamy.) In another bowl add the 3 cups flour, crisco, butter and the egg white mix yeast mixture in with the flour combination and mix with an electric mixer until it appears to be creamy. Add 2-3 cups more flour add the flour until the dough is just firm, but not sticky. Shape into ball and let it rise for 1 1/2 hours. Remove from bowl and kn ead for 2 to 5 minutes. Shape into ball again let it rise for another 1 1/2 hours cut into 3 equal sections roll into 3 pizza pans. Preheat oven to 375 . Bake for 35-45 minutes. To make sauce mix into medium saucepan: simmer for 15 minutes, stirring constantly. For the cheese topping, a delicious combination of cheeses are: monterey jack mozzarella provolone bake pizzas at 375 . For 35-45 minutes. 4 green onions, minced 2 garlic cloves, minced 2 tbsp teriyaki sauce 2 tbsp chopped fresh basil 1 tbsp chopped fresh cilantro 1 tsp minced fresh ginger 6 6-oz catfish fillets 3 1/4 cups bran flakes 1 cup pecans (about 3 1/2 oz) 1 cup fresh egg-bread crumbs 1 tbsp ground pepper salt all purpose flour 3 eggs, beaten 6 tbsp butter 6 tbsp olive oil 2 green onions, minced 2 tbsp chopped fresh basil 1 tbsp chopped fresh cilantro 1 1/2 cups very warm water 3 tbsp sugar 1 tsp salt 3 pkgs. Active dry yeast 5 cups unbleached flour 1/4 cup melted crisco 2 tbsp melted butter 1 egg white, slightly whipped pizza sauce 3 (6 oz. Cans) tomato paste 3 1/2 cans water 2 tbsp chervil leaves 1 tbsp parsley flakes 2 tbsp italian seasoning 1 tsp powered oregano 1/2 tsp ground pepper 3/4 tsp paprika 1 medium onion minced 1 clove crushed garlic 1 tbsp butter 1/4 tsp white pepper Bread R1395I Pollo san franciscoJ Polland Software Wash and dry the fish, then sprinkle with salt and lemon juice, particularly inside the neck area if using fish with heads on. Arrange on a baking-serving dish and set aside while you prepare the sauce. Heat the oil in a saucepan, add the tomatoes, wine, garlic, and sugar and simmer for 10 to 15 minutes. (the amount of garlic may be reduced, but it is the most important ingredient.) Season with salt and pepper. Sprinkle the fish with a light coating of bread crumbs and then with the choppe d parsley, then spoon the hot sauce over the fish. Repeat this procedure until all the sauce has been used, ending with a topping of bread crumbs. Bake in a moderate oven (350 degrees) for 30 to 40 minutes, depending on the size of the fish, basting twice with the sauce. (a golden crust will form on the fish, characteristic of this famous style.) During the baking period, add some wine or tomato juice if necessary; some sauce should remain around the fish. Serve hot. Seafood 2 lb fish, cleaned whole or steaks 1 salt 1/3 cup olive oil 1 lemon's juice 4 tomatoes; peeled and chopped 1/4 cup white wine, (or more) 4 garlic cloves; sliced 1/2 tsp sugar 1 salt & freshly ground pepper 1 cup fresh parsley; chopped 1 bread crumbs 1 tomato juice (if necessary) Seafood R1397I'Psari spetsiotiko - fish, spetsai styleJ Polland SoftwareK GreekL Main Course Heat the oil in a saucepan, add the tomatoes, wine, garlic, and sugar and simmer for 10 to 15 minutes. (the amount of garlic may be reduced, but it *is* the most important ingredient.) Season with salt and pepper. Sprinkle the fish with a light coating of bread crumbs and then with the chopped parsley, then spoon the hot sauce over the fish. Repeat the procedure until all the sauce has been used, ending with a topping of bread crumbs. Bake in a moderate oven (350 f) for 30 to 40 minutes, d Seafood R1398I Roast beef short ribsJ Polland SoftwareK AmericanL Main Course 1. Saut the onions in part of the butter and remove from pan when cooked. 2. Dredge ribs in flour seasoned with lemon pepper, garlic salt, and pepper. 3. Saut ribs in remaining butter until tender (about 15 minutes). 4. Mix chili powder into chili sauce in a large pot. 5. Combine all of the liquid ingredients, brown sugar, and onions. 6. Remove ribs from saut pan and place in pot with liquid ingredients. 7. Cover and cook at 350 degrees for 3 1/2 hours or until meat flakes off the bone.Bk 7. Serve over cooked noodles. Serves 4 prepared on 4/12/95 by actress mariette hartley. From: mike n maty [epending on the size of the fish, basting twice with the sauce. (a golden crust will form on the fish, characteristic of this famous style.) During the baking period, add some wine or tomato juice if necessary; some sauce should remain around the fish. Serve hot. Note: this makes an excellent first course with dry white demesticha or samos wine. G2 lb fish -(snapper or any favorite) sliced -into steaks 1 lemon; juiced 1/3 cup olive oil 4 ripe tomatoes -(fresh or canned) - peeled and chopped 1/4 cup white wine - or more 4 garlic cloves; sliced 1/2 tsp granulated sugar freshly ground black pepper 1 cup chopped fresh parsley bread crumbs tomato juice, if necessary a3 lb beef short ribs 1 large red onion, chopped 2 tbsp butter 3 tbsp worcestershire sauce 1/4 cup chili sauce (plus 1 tsp chili powder) 1/4 cup catsup 1 cup red wine 1/2 cup red wine vinegar 1/2 cup dark brown sugar lemon pepper, to taste garlic salt, to taste pepper, to taste Whole wheat flour (enough for dredging) 1 package cooked wide egg noodles Poultry R1401I Roasted red snapperJ Polland SoftwareK FrenchL Main Course Combine first 3 ingredients in medium bowl. Transfer 1 cup fennel mixture to large bowl. Add bread crumbs and 1/4 cup olive oil to 1 cup fennel mixture in large bowl. Season with salt and pepper. (can be prepared 1 day ahead. Cover fennel mixture and bread crumb mixture separately and refrigerate.) Preheat oven to 450 . Cut slashes 2" apart almost to bone in both sides of fish. Spread half of fennel mixture in bottom of gratin dish or roasting pan. Sprinkle with wine. Spread generous amoun >t of oil over inside and outside of fish. Season inside and out with salt and pepper. Set fish atop fennel mixture in dish. Place remaining fennel mixture inside fish. Spread bread crumb mixture over top of fish, pressing to adhere. Bake fish until just opaque in center, about 45 minutes. Serve with fennel. Serves: 6 nutes, basting occasionally. Turn the birds on the reverse side and cook for 15 more minutes, basting occasionally. Remove all the fat from the dish and add the wine and chicken broth. Reduce the heat to 425 . Place the hens on their backs for a final 10 minutes of cooking. The simmering broth will de glaze the pan as the birds roast, making a gravy. Remove from the oven and pour the cavity juices, including the rosemary and garlic, into the pan. Remove the rosemary and the trussing strinC g, and let the hens rest in a warm place for 5 minutes before carving. Serve with the giblets and onions, if desired. Yield: makes 4 servings. 4 cornish hens (about 1 lb each) salt and freshly ground pepper to taste 4 sprigs fresh rosemary or 2 tbsp dry 4 garlic cloves peeled 2 tbsp olive oil 1 med onion peeled and quartered 1/4 cup dry white wine 3/4 cup fresh or canned chicken broth 2 fresh fennel bulbs, trimmed, chopped 6 large shallots or green onions, chopped 1/2 cup chopped italian parsley 2 cups fresh french bread crumbs 1/4 cup olive oil 3 1/2 lb to 4 lb red snapper 1/4 cup dry white wine olive oil Seafood R1402I Rubbed pork pork chopsJ Polland SoftwareK AmericanL Main Course LMix the marjoram, garlic, pepper and ground ginger together well and thoroughly. Rub the mixture"dry" onto the surfaces of the pork chops (or a pork roast...It will work just as well with pork roast as with chops). Then mix the honey, olive oil, vinegar and horseradish into a paste, and brush it over the roast/chop. Cook as usual. 1 tsp marjoram leaves 1 tsp garlic salt 1/4 tsp ground black pepper 1/4 tsp ground ginger 2/3 cup extra-virgin olive oil 2 tbsp balsamic vinegar 1/4 cup honey 1 tsp horseradish R1403I&Salpicon de jaiba - crabmeat tortillasJ Polland SoftwareK MexicanL Main Course 2JV+j cHeat the oil in a frying pan and cook the onion gently, without browning, until it is soft. Add the celery, chiles, and crabmeat and fry until they just begin to brown slightly. Lastly, add the cilantro and salt and cook for 1 minute more. Serve with hot tortillas. This is also a simple and delightful filling for tacos. Enough to fill 12 small tortillas 1/4 cup peanut or safflower oil 1/3 medium onion, finely chopped 1/2 cup finely chopped celery 5 chiles serranos with seeds, minced 1 cup cooked, shredded crabmeat 3 tbsp finely chopped fresh cilantro salt to taste Seafood R1404I Salt baked - stuffed chickenJ Polland Software Poultry R1405I!Sauerbraten with gingersnap gravyJ Polland SoftwareK GermanL Main Course Place the meat in a bowl and set aside. Combine the vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a saucepan and heat just to boiling. Remove from heat; cool slightly. Pour mixture over meat in bowl. Cool, cover tightly and put into refrigerator. Marinate for 5 days, turning once a day. Remove meat from marinade and drain thoroughly. Strain and reserve marinade. Put pot roast in dutch oven and brown on both sides in a little butter or oil. Add 1 cup of the marinade, t xhe carrots and onions. Bring rapidly to boiling. Reduce heat, cover tightly and simmer for about 2 hours or until tender. If necessary, add more of the marinade (don't let the pot run dry). Remove the meat to a warm platter and tent with foil to keep warm. Stir the gingersnaps and sugar into the liquid in the dutch oven. Simmer for 10 minutes and serve with the sauerbraten. 3 lb fryer 6 lb rock salt parchment paper 1/4 cup peanut oil 1 tsp salt 3 tbsp dark soy sauce 1 whole star anise 2 tbsp sherry 1 tbsp fresh ginger, minced 1 tbsp garlic, minced 2 green onions, chopped 4-5 lb. Pot roast of beef 2 cups cider vinegar 2 cups water 12 peppercorns 4 bay leaves 4 whole cloves 1 1/2 tsp. Salt 1/4 tsp pepper 12 carrots, cut in strips 6 onions, sliced 12 gingersnaps cookies (about 3/4 cup) crushed 1 tbsp sugar R1406I Scampi style skillet chickenJ Polland SoftwareK CaliforniaL Main Course Cut the chicken into 1 1/2" cubes. Season lightly with salt and pepper. Spray a large non-stick skillet with cooking spray. Arrange the chicken cubes in a single layer. Brown over med heat (3-4 minutes per side). Transfer to a heated platter. Add the remaining ingredients to the skillet. Cook, stirring, until the butter melts and the mixture combines. Spoon over the chicken cubes. Serve. Yields 4 servings 1 lb chicken cutlets salt & pepper 3 tbsp chicken broth 1 lemon, juice only 2 tbsp white wine 2 tbsp butter 3 cloves garlic, minced 2 tbsp fresh parsley, minced Poultry R1407I Sea bass greek styleK GreekL Main Course (JV+j @@5u5V (Sa1x I8 8-oz sea bass fillets 1/2 cup flour (or as needed) 2 tbsp light olive oil 1 lemon; juiced 3 tbsp vegetable oil 2 lg yellow onions; chopped fine 6 garlic cloves; crushed 1 bn parsley; chopped 1 pn pepper 3 1/2 cup canned tomatoes 1 tomato; chopped 3 bay leaves 1/2 tsp rosemary 1/2 cup dry white wine 1 lemon; cut into 8 wedges Seafood R1408I Shrimp and crab jambalayaJ Polland Software R1410I Shrimp & asparagus stir-fryJ Polland SoftwareK ChineseL Main Course Heat the vegetable oil in a large frying pan or wok over medium high heat. Add the asparagus and red pepper and cook. Stirring until almost tender, about 8 minutes. Add the shrimp and soy sauce and continue to cook until the shrimp turn pink. Add the sesame oil, garlic, lemon zest, ginger, salt and red pepper flakes. Cook until hot (2 to 3 mins). Serve with the scallions and coriander scattered over the top. Makes 4 servings M2 tbsp vegetable oil 1 lb asparagus, cut in 3/4" pieces 2 red bell peppers, cut in 3/4" pieces 1 1/2 lb med shrimp, peeled & cleaned 2 tbsp soy sauce 1 1/2 tsp sesame oil 4 cloves garlic, minced Zest of 1 lemon 1 1/2 tsp fresh ginger, grated 1/4 tsp salt 1/4 tsp red pepper flakes 1 scallion, sliced 2 tbsp fresh coriander, chopped Seafood R1411I&Shrimp in greek tomato sauce with fetaJ Polland SoftwareK GreekL Main Course Seafood R1412I Sicilian pizzaJ Polland SoftwareK ItalianL Main Course Activate the yeast in the warm water with a pinch of sugar and leave for about 15 minutes. When it has frothed up mix with the oil. Pour the flour into a large mixing bowl and add the yeast mixture. Mix until it forms a dough and kneed for a few minutes. Let it rise in a warm place until about doubled. In the meantime heat the oven to 450 . When the dough is ready, knock it back and stretch into a large square or circle, less than half an" thick, on a floured baking sheet. Cover with the cB hopped tomatoes, garlic, anchovies and olives. Drizzle over a few extra tablespoons of olive oil and bake for about 20 minutes. Before serving grind black pepper all over it and cut into wedges. Serve with a crisp green salad. Greek tomato sauce: heat olive oil in a large, heavy iron skillet; saut onions and garlic together until transparent. Add tomatoes, parsley and oregano. Simmer, covered, until the tomatoes are very tender, 20-25 minutes. Add remaining ingredients and cook another 20 minutes. Sauce keeps well refrigerated, for 3-4 days. Makes about 6 cups. Mix 2 cups of the sauce above with the clam juice. Place shrimp in the bottom of a heavy skillet or casserole. Cover with the sauce and top with the fet a. Place skillet on high heat and bring to a fast simmer, covered. Reduce heat and cook until shrimp are cooked, or about 8-10 minutes. Uncover, stir cheese to mix and serve. May also be baked at 475 f, rather than cooked on the stove-top. Bake for about 15 minutes, uncovered, or until bubbly. Suggestions: good served over spiral vegetable flavored pasta. Substitute: rock shrimp, scallops or orange roughy 1 1/2 lb shrimp, peel and devein 1/2 cup clam juice or fish stock 1/2 lb feta cheese, sliced 1/4" -thick, or crumbled cheese 2 cup greek tomato sauce Greek tomato sauce ---- 3 tbsp olive oil 1 yellow onion -coarsely chopped 1 clove garlic, minced 4-1/2 cup very ripe tomatoes, chopped 2 tbsp chopped parsley 2 tsp whole oregano 1 cup dry red wine 8 oz can tomato sauce 1/4 tsp ground cinnamon 1/8 tsp allspice salt to taste fresh ground black pepper LHalf oz dried yeast quarter pint warm water pinch of sugar 1 lb strong white, flour 4 tbsp olive oil 2 fat cloves of garlic, chopped 1 lb fresh peeled very ripe tomatoes, chopped or 2 x 14 oz cans (discard the juice) 1 tin anchovy fillets (ab. 12 fillets) 12 black olives, stoned extra virgin olive oil freshly milled black pepper Sicilian stuffed monkfishK ItalianL Entre Butterfly the monkfish; combine the ingredients and spread the stuffing mix across the fish. Roll the fish around the stuffing, wrap tightly on foil, and bake for about 20 - 25 minutes at 350 . To serve, slice across the roll and garnish with tomato, or better yet, a little tomato salsa. 1 1/2 lb piece of monkfish stuffing 1/4 cup bread crumbs 1/4 cup raisins 2 tbsp chopped parsley 2 tbsp chopped capers 2 tbsp pine nuts 3 cloves garlic, chopped 1 tbsp ev olive oil 1 tbsp fresh lemon juice tomato slices for garnish Seafood R1414I Sicilian-style swordfishK Italian Marinate swordfish with 1/2 salmoriglio (about 1/2 cup) 1 hour. Remove swordfish and lightly coat with bread crumbs saut swordfish in hot olive oil, about 2 minutes on each side: remove fish and place on dry towel to absorb excess oil. Place fish on individual serving plates and cover each serving with 1 tablespoon remaining salmoriglio. Makes 4 servings. To make salmoriglio combine olive oil, lemon juice, garlic, parsley and oregano in bowl season to taste with salt and pep, per. Whisk wB ell. Makes about 1 cup. 4 slices swordfish, each 1/2" thick salmoriglio bread crumbs olive oil salmoriglio 1 cup extra-virgin olive oil juice 2 lemons 4 cloves garlic, finely sliced 1 tbsp chopped italian parsley 1 tsp chopped fresh oregano salt, pepper Seafood R1415I Smoked salmonJ Polland SoftwareK CaliforniaL Main Course Seafood R1416I Southwest pizza with fresh herbsJ Polland SoftwareK SouthwesternL Main Course Fifteen minutes before baking, preheat oven to 425 degrees. Procedure: dissolve yeast and sugar in 1/2 cup warm water (100 to 115 degrees) in a large mixing bowl or large bowl of an electric mixer. Add remaining water, oil, salt, seasonings, flour and cornmeal, beating vigorously. Knead into ball and let rest 10 minutes. Pat or roll into approximately 14-by- l8" rectangle or 16" round greased baking sheet. Brush with olive oil and sprinkle with garlic. Top with topping ingredients; bake atBQ 425 degrees for 15 to 20 minutes or until crusty. Yield: makes 8 to 10 servings. Directions: mix the above brine ingredients well, ensuring that all dry ingredients are well dissolved soak the fish in the brine for 8 or more hours, keeping all pieces covered with brine and refrigerated smoke over hickory, alder, or a mix of 2/3 apple and 1/3 cherry wood. Should take 2-3 smoker pans full. Leave in the smoker until drying is completed. This may take 12 hours, depending on the thickness of the fish. Place largest and thickest pieces closest to the heat/smoke source. If yoB u don't have a smoker, add 2 tbsp of liquid smoke to the above brine mix. Soak a previously described. Place on racks and put into your oven set on lowest heat setting drying should take up to 12 hours depending on thickness of fish. Yield: 1 servings 2 lb mess of fish 1/3 cup sugar 1/4 cup non-iodized salt 2 cup soy sauce 1 cup water 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp pepper 1/2 tsp tabasco sauce 1 cup dry white wine Crust 1 package dry active yeast 1/2 tsp sugar 1 cup warm water, divided use 2 tbsp vegetable oil 1 tsp salt 2 tsp dried red pepper flakes 1/4 cup chopped fresh cilantro 2 1/2 cups all-purpose flour 1/2 cup cornmeal 2 tbsp olive oil 3 cloves garlic, minced topping 1 (4-oz) can diced mild green chiles 3 medium tomatoes, sliced 1 cup sliced ripe olives, drained 1/2 cup chopped fresh cilantro 1 tbsp minced fresh oregano salt and pepper to taste 1 cup shredded cheddar cheese 1 cup shB redded jack cheese R1417I-Soutzoukakia smyrneika sausages, smryna styleJ Polland SoftwareK GreekL Main Course *Note: remove crusts from bread slices, soak bread in water and squeeze dry. Combine the melted butter, tomatoes, sugar, salt & pepper, 1 clove of garlic, wine, and bay leaf in a saucepan. Simmer for 30 minutes, then strain through a fine sieve or food mill. Meanwhile, combine the remaining ingredients in a large bowl and knead thoroughly. (the mixture should not be stiff.) Pinch off pieces a little larger than a walnut and shape with the hands into elongated egg shapes about 1 3". Fry the m lightly on all sides in hot oil and then drain on paper towels, or arrange them on a baking dish and bake in a 375 degree oven for 20 minutes, turning once. Drop the soutzoukia in sauce and simmer for 15 minutes. Serve with a steaming grain dish and fresh, cooked vegetables or salad. S4 tbsp butter; melted 1 lb tomatoes; peeled 1 tsp granulated sugar 1 salt & freshly ground pepper 3 garlic cloves; crushed 1/4 cup dry white wine 1 small bay leaf 1 lb lean ground beef 2 bread slices* 1 tsp ground cumin 1 egg; lightly beaten 2 tsp parsley; minced 1 tsp salt (or more to taste) 1 pn freshly ground pepper 1 oil for frying R1418I SouvlakiJ Polland SoftwareK GreekL Main Course QMarinate cubes of meat (pork works well, too) in a large bowl. Mix two or three times in a 2-hour period. Place on wooden skewers and broil, turning once until tender but still a bit pink on the inside. Serve in the grilled pita with paper-thin sliced purple onions, thin sliced ripe tomatoes and plain yogurt on top. Makes 8 sandwiches. R1419I)Spaghetti indiavolati - deviled spaghettiJ Polland SoftwareK ItalianL Main Course Grind up the garlic and the chile peppers in a blender with a pint of hot tap water. Bring a large pot of water (salted if desired) to a boil and add the mixture from the blender, and bring the pot back to a boil. Then reduce the heat and simmer gently for 15 minutes. Pour the contents of the pot through a fine sieve or strainer into a pasta pot, making sure there's enough water to cook the spaghetti. Add more water if needed. Discard the spent garlic and chiles. Bring the pot to a boil anB d cook the spaghetti according to directions. Drain and dress with the olive oil, tossing well to coat. Top with the grated cheese and add the parsley. 1 lb spaghetti 6 cloves garlic 2 - 3 small, chile peppers 3 tbsp olive oil 1/2 cup grated reggiano parsley for garnish salt to taste Pasta R1420I Spaghetti mizithraJ Polland SoftwareK GreekL Main Course 2 lb lean lamb cut into 1" cubes 8 pita bread, brushed with olive oil and grilled briefly on both sides. Marinade 1/2 cup olive oil 1 cup red wine 1 tsp salt fresh-ground black pepper 1 tsp oregano 1 tsp whole dried mint, hand-crushed 3 cloves garlic, crushed Cook spaghetti until tender but firm to the bite. Drain. Melt butter in large skillet until it turns brown. Meanwhile, combine cheeses. Place spaghetti on warm platter, sprinkle with mixed cheeses, then drizzle with browned butter. Sprinkle with parsley. V|1 lb spaghetti 1/2 lb kasseri cheese, grated 1/4 lb roman cheese, grated 1 cup butter or margarine 1/4 cup chopped parsley R1421I Spanish pork chop dinnerJ Polland SoftwareK Spanish/PortugueseL Main Course 1. In large dutch oven, slowly brown the chops in heated oil. Drain off excess oil. 2. Sprinkle chops with salt, chili powder and black pepper. 3. Add rice, onions and chopped green peppers. 4. Pour in tomatoes with liquid, breaking tomatoes into pieces with a wooden spoon. 5. Cover and bring to boiling over high heat. Reduce heat and simmer 35 to 40 minutes, stirring occasionally. 6. Add pepper rings and cook 2 minutes longer or until rice and meat are tender. Sprinkle with cheese. 7. Tra indian irish italian R1422I Spicy batter fried chickenJ Polland SoftwareK AmericanL Main Course Preheat the oil in the deep fryer. Cover the chicken with water in a large pan. Bring to a boil. Simmer for 20 minutes. Drain thoroughly. Pat dry with paper towels. Combine the flour, seasoned salt, paprika, garlic salt, poultry seasoning and pepper in a pie pan. Beat the egg with the milk in a small bowl. Dip the chicken pieces into the flour mixture, then into the egg mixture and then again into the flour mixture. Drop the chicken, 2 or 3 pieces at a time, into the deep fryer. Fry until BJcrispy and golden brown (3-4 minutes). Drain. Serve hot. Yields 4 servings 3 lb fryer, cut up 1 cup flour 1 tsp seasoned salt 1 tsp paprika 1/2 tsp poultry seasoning 1 tsp garlic salt 1 tsp pepper 1 egg 1/2 cup milk Poultry R1423I Steak & vegetable pieJ Polland SoftwareK AmericanL Main Course nsfer to serving platter, arranging chops and pepper rings over the top. You may use precooked rice if you wish, adding it during the last 10 minutes of cooking. 4 pork chops, trimmed of fat 1 tbsp oil 1 tsp salt 1 tsp chili powder 1/4 tsp black pepper 3/4 cup long grain rice 1/2 cup chopped onion 1/4 cup chopped green peppers 1 can whole tomatoes 5 green peppers rings 1/2 cup grated cheddar cheese R1424I,Steamed mussels provincial, by pierre franeyJ Polland SoftwareK FrenchL Main Course Scrub the mussels, remove beards and barnacles, and wash in cold water, agitating with the hand; repeat until the water remains clear. Drain well. Heat oil in a large saucepan or kettle. Add garlic, fennel, onions and bell pepper, and cook briefly over medium-high heat until wilted. Do not burn garlic. Stir often. Add tomatoes, saffron, turmeric, pepper flakes, wine, thyme, bay leaf, salt and pepper. Bring to a boil and simmer 2 minutes. Add mussels and basil. Cover tightly, and cook over B high heat until all mussels are opened, 5 to 6 minutes. Serve immediately with french or crusty italian bread. Yield: makes 4 servings. 1. Mix flour, salt and pepper. Put in plastic bag with steak. Shake until meat is coated. Save any remaining flour. 2. Heat large skillet or dutch oven with a little butter. Add meat. Cook, stirring frequently until browned. Stir in reserved flour. 3. Drain mushroom liquid into a measuring cup. Add broth to measure 1 cup. Add to meat. Bring to a boil. 4. Cover. Simmer, stirring frequently for 1 hour or until meat is tender. Add more broth if beef becomes dry. 5. Turn into a 9" pie plate. D Ristribute mushrooms, potato, carrots and onion evenly over meat. Add 1/2 cup broth. 6. Roll 2/3 of pastry in circle 1/2" larger than pie plate. Put on top of filling. Cut steam vents. Brush with water-egg mixture. Roll out remaining pastry and cut decorative shapes to arrange on pie. 7. Bake at 400f for 35 - 40 minutes or until browned. 1 lb round steak, cubed 1/4 cup all-purpose flour 1/2 tsp salt 1/8 tsp pepper 1 can mushrooms stems and pieces 1/2 cup beef broth 1 med potato, peeled & cut in 1/2" dice 2 medium carrots, peeled, sliced 1 small onion, minced 1 egg, beaten with 1 tbsp water, optional Seafood R1425I Stir fried sweet and sour porkJ Polland SoftwareK ChineseL Main Course To make sauce, blend 1 tbsp corn starch with brown sugar. Stir in ginger, soy sauce, sherry, wine vinegar and broth. Set aside. Dip meat in egg and roll in corn starch to coat lightly, shake off excess. Set wok on med heat. When wok is hot, add 2-3 tbsp oil, when oil is hot, add half of meat, stir and cook until browned, approximately 7 minutes. Remove and cook other half of meat. Add more oil as needed. When meat is cooked, scrape and remove browned particles from wok, leaving just oil. S et heat to high. When oil is hot add onion, garlic and mushrooms, when cooked, remove from pan and add pea pods, cook till bright green. Add sweet and sour sauce and return all ingredients to wok, add carrots and pineapple and stir until sauce thickens, about 1 minute. Serves 4 to 6. 5 lbs fresh mussels 3 tbsp olive oil 1 tbsp finely chopped garlic 1/2 cup finely chopped fresh fennel 1/2 cup finely chopped onions 1 red bell pepper, finely chopped 1 cup crushed canned tomatoes 1 tsp ground turmeric 1/8 tsp red pepper flakes, or to taste 1/2 cup dry white wine 4 sprigs fresh thyme, or 2 tsp dried 1 bay leaf salt and pepper to taste 4 tbsp chopped fresh basil or parsley R1426I"Stir fry curry chicken with cashewJ Polland SoftwareK Thai/VietnameseL Main Course Heat wok briefly. Add oil, coat sides of wok, then add garlic curry paste, and chili paste and cook until garlic starts to brown add chicken and raise heat, and cook until chicken is done. Add the fish sauce and onion, and stir to blend. Remove from heat, and add cashews. 3 tbsp oil 3 cloves garlic, chopped fine 1 tbsp red curry paste. 1 tbsp chili paste in bean oil 1 lb chicken breast, sliced bite size. 2 tbsp fish sauce 1/2 cup roasted cashew nuts. 2 stems green onions, sliced into small bits. Poultry R1427I Stuffed boneless lamb roastJ Polland SoftwareK CaliforniaL Main Course 2 lb pork, fat trimmed, cut in 1" cubes 1 egg, beaten with small amount of water to thin 1/2 cup corn starch (approximately) 1 med onion, cut in 1" cubes 2 or 3 med size carrots cut in 1/4" slanting slices (pre-cooked in water) 1 clove of garlic (minced) 1 lb mushrooms, sliced 1/2 lb pea pods (snowpeas) 1 can chunk pineapple, drained Sauce: 1 tbsp corn starch 1/3 cup firmly packed brown sugar 1/2 tsp minced ginger root 1 tbsp soy sauce and 1 tbsp dry sherry 1/4 cup wine vinegar 1/4 cup cB hicken or beef broth R1428I Stuffed chicken, cyprus styleJ Polland SoftwareK GreekL Main Course Wash and dry the chicken, reserving the liver, and set aside. In a medium saucepan, heat the oil or butter and saut the almonds and liver, then remove with a slotted spoon. Chop the liver and set aside with the nuts. Add the rice to the fat in the pan and saut over medium heat, stirring constantly, then pour in the wine, water, salt, cinnamon, and sugar. Cover and cook for 12 minutes, or until the rice is almost tender. Stir in the almonds, liver, and currants and remove the pan from the 1. Open the lamb shoulder and spread it flat, skin side down. Make small slits in the meat and insert garlic slivers. 2. In a lg bowl, combine breadcrumbs, bacon, orange rind, egg, basil, and parsley. Spread lamb with stuffing. Roll meat up, tucking in any loose ends. Tie securely in several places with string. 3. On a rack in a roasting pan, roast shoulder in a 325 f oven for about 1 hour, or until meat is just pink. During the last 15 minutes of roasting, brush lamb with orange juice comB!bined with honey. Serves 4 to 6. 1 boneless lamb shoulder 1 clove garlic, peeled and cut into slivers 2 cups fresh breadcrumbs 2 slices of bacon, chopped Grated rind of 1 orange 1 egg 1 tsp dried basil 1 tbsp finely chopped fresh parsley Juice of 1 orange 1 tbsp honey Poultry R1429I"Tacos de requeson - ricotta tacos Polland SoftwareK MexicanL Main Course Have ready a tray lined with a double thickness of paper towels. First make the sauce. Put the lime juice and salt into a glass bowl, mix in the rest of the ingredients, and leave for at least 30 minutes to marinate. Spread 1 tbsp of the ricotta over half of each tortilla. Fold over and secure with a toothpick. Put oil to a depth of 1/4" in a large frying pan and heat. When hot but not smoking, add a few of the tacos and fry, turning once until they are a golden color and quite crisp. DraiB n the tacos well on paper toweling and remove as soon as they are cool enough to handle. With a toothpick, ease them open and insert about 2 tbsp of the sauce. Serve immediately; they cannot wait. Makes 6 tacos heat. Spoon the stuffing into the large cavity of the chicken and close tightly with skewers. Truss the chicken and brush the surface lightly with melted butter or oil. Set in a baking pan, breast side up, and bake for 1 1/4 hours, or until tender, in moderate oven (350 f), turning with 2 wooden spoons every 20 minutes and basting frequently with drippings. Remove the stuffing from the cavity and transfer to the center of a warm platter. Carve the chicken and arrange around the stuffing. C Serve warm. Note: for a popular mainland version, substitute pine nuts, nutmeg, and a little chopped celery and parsley, and soaked bread for the almonds, cinnamon, and rice. Servings: 6 1 roasting chicken 3 tbsp vegetable oil or butter 1/2 cup blanched, slivered almonds 3/4 cup raw long-grain white rice 1/2 cup dry white wine 1 1/4 cup water 1 tsp ground cinnamon 1 pn granulated sugar 1/2 cup currants melted butter or veg. Oil 2The sauce 1/3 cup fresh lime juice salt to taste 1/3 cup finely chopped radishes 1/4 cup finely chopped white onion 1 serrano chile, chopped with seeds 1 tbsp roughly chopped cilantro The tacos 1 cup drained and lightly salted ricotta cheese 6 thin 5" corn tortillas 6 toothpicks safflower oil for frying R1430I TempuraJ Polland SoftwareK JapaneseL Main Courset 4 oz per person). If serving shrimp, make several crosswise slits on undersides to prevent curling. Choose 3 or 4 vegetables from selection above. Pat seafood and vegetables dry; arrange attractively on platter. Cover and refrigerate until serving time, no longer than 2 hours. Heat oil (1 to 1-1/2") in wok to 360 degrees f. Prepare tempura batter. Dip seafood and vegetables into batter with tongs, fork or chopsticks; allow excess batter to drip into bowl. Fry a fB}ew pieces at a time until golden brown, turning once, 2 to 3 minutes. Drain; keep warm. Serve with tempura sauce. 4 servings Shrimp, shelled and deveined sea scallops, cut into halves fish fillets, cut into bite-size pieces 1 cup 1" pieces asparagus 1 cup 1/4" slices carrots or celery 1-1/2 cups cauliflowerets 1-1/2 cups 2x1/4" eggplant sticks 1 cup 2" pieces green beans, partially cooked 1 cup 2" pieces green onions 1 med green pepper, cut into 1/4" rings 1 med onion, sliced and separated into rings 1 bunch parsley 1 cup pea pods 1 med sweet potato, cut into 1/8" slices vegetable oil tempura batter (look up) tempura sauce (look up) R1431I Tex mex lasagnaJ Polland SoftwareK SouthwesternL Main Course Pasta R1432I Thai basil beefJ Polland SoftwareK Thai/VietnameseL Main Course Prepare all the ingredients in advance because the cooking goes quickly. Heat a wok and add the oil and garlic. Stir for just a moment and then add peppers and the meat. Stir again for just a couple of minutes so that the meat sears to medium rare, just a bit pink inside. Quickly add the remaining ingredients and toss for a moment. If you want to double the recipe, you must cook the beef in separate batches or it will boil and not sear. 4 tbsp oil 3 cloves garlic, chopped 3 jalapeno peppers, seeded & sliced 1 lb beef flank steak, thinly sliced across the grain 4 tbsp thai fish sauce 1 tbsp soy sauce 1 tsp sugar 1/4 tsp ground white pepper (or 1/2 tsp black pepper) 1/2 cup coarsely chopped fresh basil leaves R1433I Thai beef & broccoliJ Polland SoftwareK Thai/VietnameseL Main Course onion, garlic, cilantro and jalapeno in oil. Add beans and cook 5 minutes. Add 1 cup marinara sauce, chicken stock and diced chicken; cook 10 minutes. Layer with uncooked fresh pasta (if using dry noodles, cook first) in this manner: cover bottom of a 13-by 9-by 2" dish with 1/4 cup marinara sauce, add a layer of pasta, than a layer of sauce made from chicken and beans. Sprinkle half of each cheese over sauce. Repeat layers, ending with pasta. Top with 1/4 cup marinara sauce and remaB?ining cheese. Bake at 350 . For 35 - 45 minutes. Serves 8 to 10 u1/2 cup chopped onion 1 tbsp chopped garlic 1 cup chopped cilantro leaves 1 tsp chopped jalapeno 1/2 cup olive oil or as needed 2 cups cooked black beans 1-1/2 cups marinara sauce 1 cup chicken stock 2-1/2 cups diced, cooked chicken 1 lb fresh jalapeno lasagna noodles (if unavailable plain noodles can be used.) 1-1/2 cup each: shredded monterey jack and cheddar cheeses R1434I Thai fish curryJ Polland SoftwareK Thai/VietnameseL Main Course Blend first 8 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl. (paste can be prepared 3 days ahead. Cover and chill.) Heat oil in medium non stick skillet over medium-high heat. Add 2 rounded tbsp spice paste; stir 1 minute. Add fish and cook 2 minutes, turning occasionally with tongs. Add coconut milk and clam juice and simmer until fish is cooked through, turning occasionally, about 6 minutes. Transfer fish to plate. Boil liquid until reduced B to thick sauce, about 8 minutes. Season with salt. Return fish to sauce and heat through. Sprinkle with cilantro. Serve over rice. The mild spice paste is also great used as a base for chicken and shrimp curries. Serves: 2 Partially freeze the steak; with a sharp knife, slice the meat thinly into bite-sized strips. In a blender combine water, garlic, 2 tbsp cooking oil, lemon juice, soy sauce, crushed red pepper, cornstarch and nam pla. Cover the blender and blend until smooth. Set aside. Heat a wok or skillet over high heat; add 2 tbsp cooking oil. Stir fry broccoli 3 to 4 minutes until crisp-tender. Remove from wok. Add more oil if necessary. Add half of the beef strips; stir fry 2 to 3 minutes or until br own. Stir fry remaining beef 2 to 3 minutes. Return all beef and broccoli to wok. Stir in the cornstarch mixture. Cook and stir till thickened and bubbly. Cover and cook one minute more. Serve with hot cooked rice, hot lo mein noodles or deep fried wanton strips. Serves 4. 1 lb steak, cut in thin strips 1/4 cup water 4 cloves garlic 2 tbsp cooking oil 2 tbsp lemon juice 2 tbsp soy sauce 2 tsp crushed red pepper 1-1/2 tsp cornstarch 1-1/2 tsp nam pla 2 tbsp cooking oil 4 cups broccoli cut into 1" pieces Seafood R1435I Thai fried noodles - pad thaiJ Polland SoftwareK Thai/VietnameseL Main Course Heat oil in a wok and fry garlic until golden. Quickly add shrimp, stir-fry until heated through. Add sugar, fish sauce and ketchup, stir until sugar dissolves. Add beaten eggs, letting them set slightly, then stir to scramble. Add noodles and toss and stir about 2 minutes. Reserving about 4 tbsp of bean sprouts, add remainder to the wok. Stir over heat until bean sprouts are barely cooked. Turn pad thai onto a platter, placing reserved, raw bean sprouts on one side. Sprinkle noodles with hgarnish ingredients in following order: shrimp powder, peanuts, chili flakes, green onions, coriander leaves. Ring platter with the lime slices and serve. 4 servings. The fish sauce, rice noodles and shrimp powder should be available at southeast asian markets (in vietnamese markets fish sauce goes by the name nuoc nam, avoid the kind from the philippines). 1/3 cup finely chopped onion 2 tbsp minced fresh cilantro stems 2 tbsp minced fresh lemon grass (from bottom 6" of stalk) 1 tbsp turmeric 1 tbsp minced fresh ginger 1 tbsp ground cumin 3 large garlic cloves, halved 3/4 tsp dried crushed red pepper 1 tbsp vegetable oil 3/4 lb 1 1/2" thick sea bass fillets, cut into 3" pieces 1 cup canned unsweetened coconut milk 2/3 cup bottled clam juice minced fresh cilantro freshly cooked rice 1/2 cup vegetable oil 6 cloves garlic, finely chopped 1 cup small cooked shrimp 1 tbsp granulated sugar 3 tbsp fish sauce (nam pla) 1-1/2 tbsp tomato ketchup 2 eggs, beaten 3/4 lb (about 3 hanks) rice vermicelli (sen mee), soaked in hot water 15 minutes and drained 1 cup bean sprouts garnish: 1 tbsp dried shrimp powder 2 tbsp peanuts, coarsely ground 1/2 tsp dried red chili flakes 2 green onions, finely chopped 2 tbsp coriander (cilantro) leaves, chopped 2 limes, sliced into 1/8" circleB Pasta R1436I Thai shrimpJ Polland Software Tomato - basil shrimp with wineJ Polland SoftwareK CaliforniaL Main Course Thaw shrimp, if frozen. In saucepan cook onion in 2 tbsp butter and the olive oil till tender but not brown. Stir in wine, bouillon granules, basil, 1/2 tsp salt and 1/8 tsp pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 12 to 15 minutes or till about 2/3 of the liquid is evaporated. Halve shrimp lengthwise; add to wine mixture. Cover and simmer about 5 minutes or just until shrimp is tender. Stir in chopped tomatoes and heat through. Toss pasta with 1/4 cup melted buttB er. Add shrimp mixture, cheese and parsley; toss till pasta is coated. Serving size : 4 serve with a lg green salad and some crusty french bread and it's just about the perfect meal. 12 oz shelled shrimp 1 cup chopped onion 2 tbsp butter 1 tbsp olive oil 1 cup white wine 1 tbsp instant chicken bouillon 1 tsp dried basil 2 med tomatoes peeled, seeded and chopped 10 oz hot cooked pasta 1/4 cup butter 1/2 cup parmesan cheese, grated 1/2 cup parsley, fresh, chopped Seafood R1438I Turkey and eggplant meatloafJ Polland SoftwareK GreekL Main CourseR Combine ingredients in a large bowl and mix well .Shape into a loaf on a shallow baking pan. Bake 350 degrees for one hour . Makes eight servings 2 lb turkey; ground 1/2 cup eggbeaters or 2 eggs or 4 egg whites 8 oz tomatoes ;canned undrained 1 lb eggplant :pared and shredded 1/2 cup onion ; chopped 2 garlic cloves ;minced 1/8 tbsp nutmeg lemon ; juiced 1/4 tbsp cinnamon salt and pepper to taste Poultry R1439I Tuscan-style rosemary chickenJ Polland SoftwareK CaliforniaL Main Course 1. Cut the chicken lengthwise down the back, remove and discard the backbone. Flatten the chicken by pressing down on the breastbone. Remove and discard skin from the breast, legs and thighs. 2. Rub the meat with one lemon half. Season with salt and pepper. 3. Heat a large cast-iron or non-stick skillet and add 2 tsp olive oil. When the oil is very hot, place the flattened chicken, flesh-side down, in the pan. Brush the remaining olive oil over the chicken and sprinkle with rosemary. 4. Se t a flat plate or another skillet on top of the cooking chicken and then add weight by placing a large, heavy can or two bricks on top of the plate or skillet. (note: this further flattens the chicken.) 5. Cook for 35 minutes over medium heat, turning the chicken every 10 minutes. 6. Squeeze the juice of the remaining lemon half over the chicken and serve immediately. Garnish with sprigs of fresh rosemary. Makes 4 servings. Prepared 1/27/95 by actress/singer susan anton. From: mike n maty 1 whole, 3-lb chicken 1 fresh lemon, cut in half 1/4 tsp salt 4 tsp olive oil 1 tbsp fresh rosemary leaves freshly ground black pepper, to taste Poultry R1440I Vegetable pot roastJ Polland SoftwareK AmericanL Main Course Preheat the oven to 325 or moderate. Heat the fat in a heavy, oven proof casserole - one just large enough to accommodate the meat comfortably- with a tight fitting lid. When the fat is hot, add the meat and brown quickly on all sides. Take off the heat, sprinkle with salt, pepper and cayenne. Add the chopped vegetables, cover place in the oven and cook for 2 1/2 to 3 hours, or until meat is very tender when pierced with a fork. Lift from the casserole and set aside for the moment. Keep waB rm. Pour the vegetable sauce in the casserole into a blender or food processor blend to a smooth puree. If the blender wont hold it all at one time do it in small quantities. Pour into a saucepan to reheat, and taste for seasoning. /4-5 lb pot roast 2 medium onions, diced fine 1 clove garlic, diced fine 2 white turnips, peeled & diced fine 2 carrots, diced fine 2 ribs celery, diced fine 1 green pepper diced fine 3 sprigs of parsley, minced 2 tbsp butter, vegetable oil or bacon fat 2 tsp salt freshly ground pepper dash of cayenne R1441I&Vegetarian enchilada with carrot sauceJ Polland SoftwareK CaliforniaL Main Course For the filling, chop all vegetables separately. The vegetables should resemble small chunks. Heat a skillet and coat it with vegetable oil. Add the vegetable mixture and spices. Cook for about 15 minutes, stirring often until the vegetables are cooked but still crunchy. To assemble, separate 2 cups of carrot sauce for dipping tortillas. Dip tortillas into the sauce and place flat on a sheet pan. Divide the enchilada filling among the six tortillas and roll closed. Ladle 2 oz of carrot sau Vegetables R1442I Vodka mushroom penneJ Polland SoftwareK ItalianL Main Course In oil and butter, saut onion and garlic for a few minutes. Add mushrooms and saut for about 5 min. More. Add tomatoes, basil, vodka, red pepper flakes, salt and pepper. Stir, cover and simmer for 15-20 min. Prepare pasta. When cooked down, remove pasta to food processor, add heavy whipping cream and whirl. Adjust seasonings if necessary. Toss with hot pasta, top with good parmesan cheese and garnish with basil leaves. )2 tbsp butter 2 tbsp olive oil 1 med onion, chopped 4 cloves garlic 2 dozen mushrooms, sliced 2 bunches basil 20 roma tomatoes, peeled & sliced 1/4 cup vodka 1/8 tsp dried red pepper flakes salt and pepper to taste 1/3 cup whipping cream 16 oz penne fresh-grated parmesan basil leaves for garnish Pasta R1443I7Yuvetsi kritharaki me kima kypriotiko - greek casseroleJ Polland SoftwareK GreekL Main Course ce over each, sprinkle with 1/2 ounce of shredded cheese and reheat in a 350 oven for 5 minutes. Makes 6 servings. From the golden door spa carrot sauce coarsely chop vegetables and place with all other ingredients in a pot. Bring to a boil, reduce to a simmer and cook uncovered 20 minutes, or until all the vegetables are soft. Stir once or twice. Place small quantities in a blender and carefully mix until all the sauce is pureed. Transfer to a pot to keep warm 1/2 red bell pepper, chopped 1 cup zucchini, chopped 1 cup yellow squash, chopped 1 cup carrots, chopped 1/2 lb white mushrooms, chopped 1 clove garlic, minced 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground black pepper 1 tsp chile powder 1 tsp basil flakes 1/2 tsp salt 6 whole wheat tortillas 3 oz monterey jack cheese Shredded carrot sauce 3 lg carrots, chopped 1 medium onion, chopped 2 ribs celery, chopped 2 cup chicken or vegetable stock 3 cup low sodium tomato cocktail B~bsp ground cumin 1 tbsp ground coriander 1 tsp oregano flakes 1 tsp ground cinnamon 1 tbsp chile powder 1 clove garlic, minced R1444I Arni souvlaki - skewered lambJ Polland SoftwareK GreekL Grilling Cut lamb into 4 cm (1 1/2") 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 platterB7 and garnish with parsley and lemon wedges. Serve hot. 1 leg lamb (2 kg), boned 1/2 cup olive oil 1/2 cup dry white wine 1 lemon (juice only) 2 tsp dried rigani or oregano 2 garlic cloves; crushed 3 bay leaves; broken in pieces Salt and pepper R1445I Cardamom scented lamb with riceJ Polland SoftwareK East IndianL Grilling Heat the oil and mash the meat into it with a fork, then cook over moderate heat, stirring constantly until the raw color disappears. Add the onion, salt, and pepper to taste, spices, and tomato paste diluted with hot water. Cover and simmer for 20 minutes, then remove the spices. Add the hot stock and kritharaki and transfer to a buttered"yuvetsi" or baking casserole. Taste and adjust seasonings. Bake in a moderately hot oven for 40 minutes, or until the pasta is tender and all liquid hasB been absorbed, stirring once. Remove from the oven. Drape with a dry kitchen towel to absorb moisture. Serve hot, garnished with parsley or watercress. 2 tbsp vegetable oil or margarine 1 onion; minced or grated 3 whole cloves 2 tbsp tomato paste 1 qt stock (same flavor as meat) parsley or watercress 1 lb lean meat, ground Salt & freshly ground pepper 1 cup -hot water 1 1/4 cup kritharaki or orzo R1446I Charred vegetable quesadillasJ Polland Softwareling Combine vegetables, oil and seasonings in a mixing bowl and toss well. Vegetables can be grilled on an outdoor grill or on a stove top or electric grill. Cook with high heat until vegetables are charred but still crisp-tender. Timing depends on cooking method. On a stove-top griddle-grill placed over high heat, it will take 4 to 5 minutes. Heat tortillas on an open gas flame or on a lightly oiled griddle. Divide vegetables among tortillas and top with cheese. Makes 6 servings 1 med zucchini, cut in strips 1 med yellow squash, cut in strips 1 med red bell pepper, cored and seeded, cut in strips 1 med green bell pepper, cored and seeded, cut in strips 1 med onion, cut in thin wedges 2 tbsp olive oil 1 tsp salt 1/2 tsp chile powder 1/2 tsp garlic powder 1/2 tsp ground black pepper 1/4 tsp dried thyme 6 whole-wheat tortillas 6 oz grated monterey jack cheese Vegetables R1447 For the meat: rub the garlic and ginger into the meat and marinate 1 hour. Heat half the ghee and fry half the onions and cilantro till brown. Add the meat, tomato, cardamom, pepper, cloves, turmeric, chile powder and salt. Reduce heat and cook till reduced by half. Add some water and continue cooking to a thick gravy-like consistency for the rice: in the remaining ghee fry the remaining onion and cilantro till limp. Add the rice, lentils and salt to taste and fry two minutes. Add water, bBZring to the boil, cover, reduce heat and simmer 25 minutes. Serves: 4 to 6 heat scale: med t2 cups basmati rice 3 oz red lentils 4 1/2 cups water 1/2 lb lamb, cubed 2 onions, chopped 1 tomato, peeled, seeded & chopped 1/2 tbsp cumin seeds 3 bay leaves 1 tsp chile powder 3/4 tsp turmeric 1/4 cup cilantro, chopped 1 slice ginger, minced 2 cloves garlic, minced 3 tbsp clarified butter 1 tsp ground cardamom 1/2 tsp ground pepper 1/2 tsp ground cloves salt to taste Chicken breasts with spicy rubJ Polland SoftwareK SouthernL Grilling Pat chicken breasts dry. Combine ingredients for rub. Smear rub over both sides of chicken, the more you use the spicier it will be. Heat barbecue. Brush grill with 2 tbsp oil. Place chicken on grill skin side down. Cook over med heat skin side down about 10 to 12 minutes per side until chicken is just cooked through. (if heat is too high, coating burn, if too low, cooking time will be a little longer). Servings 4. 4 chicken breasts 2 tsp vegetable oil Rub ----- 2 tbsp ground cumin 2 tbsp paprika 2 tbsp brown sugar 1 tbsp black pepper 1 tsp curry powder 1 tsp cayenne 1 tsp salt 1/2 tsp five spice powder 1 tbsp dijon mustard 1 tbsp red wine vinegar 1 tbsp vegetable oil 2 cloves garlic, minced Poultry R1448I Chicken sateJ Polland SoftwareK ChineseL Grilling J+@@`+ J+@@`j 1. Combine marinade ingredients in a medium bowl and whisk until blended. 2. Add chicken pieces and toss gently until well-coated. 3. Thread 8 chicken pieces lengthwise on each of eight 9" bamboo skewers, covering skewers. Place in refrigerator container, cover and refrigerate at least 3 hours, preferably overnight. 4. Prepare charcoal grill. 5. Remove skewers with chicken pieces from container, reserving marinade that has drained off. Stir 3 tbsp coconut milk into marinade and use mixture 2 as basting sauce. 6. Grill sates, basting frequently, for 2 to 2 1/2 minutes on each side. Serve with peanut dipping sauce which can be purchased in oriental supermarkets or the gourmet section of your local supermarket. Prepared 12/8/94 by tommy tang, restaurateur and cookbook author. From: mike n maty -1/8 cup olive or vegetable oil 1/4 cup 100 per cent coconut milk* 2 tbsp curry powder 2 tbsp honey 1 tsp cumin 1 tsp coriander 2 tsp garlic powder 1 1/2 tbsp fish sauce 2 chicken breasts (7-8 ounces each) skinned, boned and cut into 2x1 1/4x1/4" pieces * set aside 3 tbsp of coconut milk for basting Poultry R1449I Chicken satedoJ Polland SoftwareK Thai/VietnameseL Grilling Cook's notes: the chicken breasts can be left whole and marinated in the same way. Bake or saut until cooked through. Serve the chicken with rice (the remaining canned chicken broth used in the sauce can be used as cooking liquid) and blanched snow peas or broccoli. Combine the chicken strips, soy sauce, water, brown sugar, chili flakes and garlic. Marinate in refrigerator for at least 2 hours, or overnight. Soak 4 bamboo skewers 30 minutes in water to cover. To prepare the sauce: in a sm Poultry R1450I Chicken sausageJ Polland SoftwareK CaliforniaL Grilling The traditional italian-style hot sausage calls for pork, but this is made with boneless, skinless un-trimmed (you have to have fat in sausage) chicken thighs cut the chicken into strips. Mix together with remaining ingredients except casings. Place in a baking pan, cover loosely with wax paper and refrigerate for 1-2 hours grind the meat through a coarse blade and stuff into the casings (this is a one-step process if you have a grinder that has a sausage stuffing tube). Grill, saut or brB 2 lb boneless, skinless chicken thighs with fat 1 tsp coarse or kosher salt 2 tsp freshly cracked (coarse grind) black pepper 2 tsp crushed dried cayenne pepper 2 tsp dry fennel seeds 1/2 cup dry vermouth sausage casings, soaked and rinsed Poultry R1451I Greek lemon baste for chickenJ Polland SoftwareK GreekL Grilling all saucepan combine the chicken broth, peanut butter, lime juice, ginger, chili oil and soy sauce. Bring to a boil, whisking to smooth out the peanut butter. Whisk in the dissolved cornstarch; boil 1 minute, until thickened. Keep warm. Thread the marinated chicken on the bamboo skewers. Put onto a lightly oiled broiling pan and place on the top rack of your oven. Broil under a hot broiler 3 minutes; turn and continue broiling 3 minutes, or until the chicken is cooked through. 1 large boneless and skinless chicken breast, cut into thin strips 2 tbsp low-sodium soy sauce 2 tbsp water 2 tsp brown sugar 1/4 tsp dried red pepper flakes 1 med clove garlic, pressed Sauce: 1/2 cup low-sodium chicken broth 2 tbsp peanut butter, either regular or crunchy 2 tsp lime juice 1 tsp grated fresh ginger 1/8-1/4 tsp hot chili oil 1 tsp low-sodium soy sauce 1 tsp cornstarch plus 2 tsp water S1HHm1 S1HHmx# \6PPx Combine all ingredients. Makes 3/4 cup. Enough for 3 lb of chicken. To use: brush on skinned chicken pieces, quarters or halves and let marinate 30 minutes to 1 hour before grilling. 1/2 cup lemon juice 1/4 cup olive oil 2 garlic cloves, minced grated zest of 1 lemon 2 tbsp chopped parsley 1 tsp dried oregano, or 1 tbsp chopped fresh oregano Salt and freshly ground black pepper, to taste Poultry R1452I/Grilled chicken & sausage with herb vinaigretteJ Polland Softwareg Place sausages in large saucepan. Add enough cold water to cover. Cover partially and simmer sausages until firm, about 12 minutes. Drain and cool. Cut sausages crosswise in half. Mix oil, lemon juice, vinegar, garlic, mustard, herbes de provence, salt and pepper in large bowl. Place chicken and sausages in large shallow dish. Pour half of vinaigrette for basting. Add lemon slices and bay leaves. Turn chicken and sausages to coat. Let stand 1 to 2 hours. Prepare barbecue (medium-high heat)ry Poultry R1453I,Grilled fish kebabs with mediterranean salsaJ Polland SoftwareK ItalianL Grilling To prevent burning, soak skewers in water for an hour before using. In a medium non-reactive bowl, combine olive oil, lemon juice, parsley, thyme, garlic, and black pepper. Stir to blend. Cut fish into 1 1/2" cubes and place in bowl. Toss lightly to coat fish, cover and marinate for 30 minutes. Prepare mediterranean salsa. Prepare grill for direct-heat cooking. Remove fish from marinade and reserve marinade. Thread fish onto skewers, alternately with lemon slices and bell pepper squares. BB rush grill with olive oil. Place skewers on rack and grill, turning frequently, until fish is just barely opaque, about 8-11 minutes. Spoon mediterranean salsa on a serving platter. Arrange kebabs on top. Serve immediately. Makes 4 servings. 8. Remove chicken, sausages, lemon and bay leaf from marinade; discard marinade. Thread bread, chicken, sausages, lemon slices and bay leaves alternately on skewers. Grill until chicken is cooked through, turning and basting occasionally with reserved vinaigrette, about 15 minutes. Transfer to platter and serve. 8 hot italian sausages 2 cups olive oil 2/3 cup fresh lemon juice 1/2 cup red wine vinegar 6 large garlic cloves, minced 1/4 cup dijon mustard 1/4 cup herbes de provence (thyme basil, savory and fennel seeds.) 1 tsp salt 1 tsp pepper 8 boneless chicken thighs with skin, cut crosswise in half 8 boneless chicken breast halves with skin, cut crosswise in half 2 lemons, thinly sliced 16 bays leaves 1 1-lb day-old french bread loaf, cut into 1"-thick slices HBamboo skewers 3/4 cup olive oil 2 tbsp lemon juice 2 tbsp minced fresh parsley 1 tbsp minced fresh thyme 1 lg clove garlic, peeled and minced black pepper to taste 1 1/2 lb firm-fleshed fish - halibut 1 red bell pepper, cut into 1 1/2" pcs 1 lemon, cut into slices olive oil for brushing grill mediterranean salsa (see recipe) Seafood R1454I-Grilled flank steak with chipotle-honey sauceJ Polland SoftwareK SouthwesternL Grilling For the sauce, mince first 3 ingredients in a food processor. Add remaining ingredients, including salt and pepper; pulse to combine. Set aside. (can be covered and refrigerated overnight) for the steak, mix first 4 ingredients in a large nonreactive baking pan to make a marinade. Place flank steak in the marinade; turn to coat. Cover with plastic wrap and refrigerate overnight. Heat the grill. Sprinkle flank steak with salt and pepper. Grill, turning once, until browned; about 8 minutes f R1455I Grilled leg of lambJ Polland SoftwareK ItalianL Grilling Process marinade ingredients in a food processor or blender. Put butterflied leg of lamb in a large dish or pan and pour marinade over it. Rub the marinade into the meat, turning to coat. Place bay leaves on the lamb and cover and refrigerate for 2 days (48 hours). To grill: remove and discard bay leaves. Save marinade for basting meat as it cooks. Place meat on grill about 5" above hot coals. Cover with grill top or make a tent out of aluminum foil. Grill for 40-50 minutes, turning and baB sting meat every 10 minutes. Remove lamb to a cutting board and sprinkle with the salt and let stand 15 minutes. Thinly slice the lamb and arrange on a platter. Garnish with the rosemary, thyme and oregano. or medium rare. Transfer steak to a carving board and let stand for 5 minutes. Slice the flank steak across the grain into 1/4"-thick slices. Drizzle a portion of the chipotle-honey sauce over the grilled flank steak slices and serve immediately. Serve the slices of flank steak wrapped in flour tortillas with slices of avocado and red onion. 6 servings. * Both the marinade and the sauce for this mexican-style flank steak dish feature chipotle chile peppers, which are jalapenos that have beC en smoked and dried. They are most often found canned in adobo sauce . You can substitute chipotle chile peppers in the dried form if you soak them in warm water until they soften, about 15 minutes, and, then, remove their seeds. 4 chiles chipotles en adobo 2 garlic cloves, medium 2 tbsp cilantro leaves 1/4 cup honey 2 tbsp peanut oil 2 tbsp balsamic vinegar 2 tbsp brown mustard 1/2 cup lime juice 1 tsp ground cumin 1/2 tsp black pepper 1 tsp salt lime-marinated flank steak 1 chiles chipotles en adobo 2 garlic cloves, minced 1 tbsp cilantro, minced 2/3 cup lime juice 2 1/2 lb flank steak 1/2 tsp salt 1/2 tsp black pepper, ground R1456I Grilled marinated fishJ Polland SoftwareK AmericanL GrillingRRMix all ingredients and marinate for 1 to 2 hours. Grill until fish flakes easily.Vc1 1/2 lb of fish 1/4 cup lemon juice 1 tbsp vegetable oil 2 tbsp soy sauce 2 cloves minced garlic Seafood R1457I Grilled salmonJ Polland SoftwareK AmericanL GrillingR Place fillets on large piece of doubled aluminum foil. Cover with rest of ingredients. Salt and pepper and dot with butter or margarine. Fold ends of foil together and seal. Cook on grill about 4" above hot coals for about 40 minutes.Vu2 lb salmon fillets 1 sliced onion 2 sliced carrots 1 can peas 2 sliced potatoes salt and pepper 2 tbsp lemon juice Seafood R1458I*Grilled shrimp with papaya-rocotillo salsaJ Polland SoftwareK CaribbeanL Grilling 35 lb leg of lamb boned & butterfly and remove as much fat as possible. Marinade 1/2 cup olive oil 6 tbsp red-wine vinegar 8 cloves garlic 4 tsp dried oregano 1 tbsp dried thyme 1 tbsp rosemary 1 tbsp freshly ground pepper 4 long bay leaves 1/2 tsp salt fresh rosemary, thyme and oregano for garnishing Seafood R1459I Grilled spiced fishJ Polland SoftwareK East IndianL Grilling Rinse fish, pat dry with paper towels and place in a shallow non-metal dish. Sprinkle with salt and pepper. Mix together yogurt, coriander, chile powder, garlic, and lemon juice. Pour over fish. Cover and refrigerate 2 to 3 hours to allow fish to absorb flavors. Preheat broiler. Transfer fish to a broiler rack; cook about 8 minutes, until fish just begins to flake, basting with cooking juices and turning over halfway through cooking. Serve hot, garnished with lemon wedges. 4 sole filets, skinned salt and pepper to taste 2/3 cup plain yogurt 2 tsp garam masala 1 tsp ground coriander 2 garlic cloves, crushed 1/2 tsp chile powder 1 tbsp lemon juice lemon wedges, to garnish Seafood R1460I Halibut curry with chutneyJ Polland SoftwareK East IndianL Grilling For the salsa: mix all ingredients in a medium nonreactive bowl. For the shrimp, slit through the shell lengthwise along the back from head to tail if using wooden skewers, soak eight 10" skewers for at least 15 minutes. Brush shrimp with oil; sprinkle with 1 tsp salt and 1/2 tsp pepper. Thread 4 shrimp onto each skewer. Heat the grill. Grill shrimp, turning once, until browned and cooked through, about 3 minutes on each side. Spoon a portion of the papaya-rocotillo salsa onto each dinner B]plate. Place 2 shrimp skewers atop the bed of salsa and serve immediately. Seafood 4 servings DPapaya-rocotillo salsa 4 oz rocotillo chiles - seeded, diced 1 red onion, small - diced 1 green bell pepper, small - diced 2 papayas - peeled, seeded - diced 1/4 cup cilantro - minced 1/4 cup orange juice 1/3 cup pineapple juice 1/3 cup lime juice 32 shrimp, large 1/4 cup olive oil 1 tsp salt 1/2 tsp black pepper, ground Seafood R1461I Honey chicken delightJ Polland SoftwareK ChineseL Grilling `Heat oven to 375 degrees. Wash chicken and pat dry. Place chicken in 13x9 baking pan. Brush with teriyaki sauce. Bake for 1 hour covered with foil. Uncover, baste, recover again and bake for 30 mins. Baste again and bake uncovered until chicken is brown, 15-20 mins. Spread with honey and sprinkle with sesame seeds. Bake for 15 mins. More and serve. Vh2-3 lbs. Broiler-fryer chicken, halved or cut up teriyaki sauce or soy sauce honey sesame seeds (opt.) Poultry R1462I Indian fiery lambJ Polland SoftwareK East IndianL Grilling 1. Make chutney: wash and chop apricots. Combine all chutney ingredients in a medium-sized heavy saucepan. Simmer for 25 minutes, stirring often, until mixture blends together and has a thick consistency. Pour the cooled chutney into a covered container and refrigerate until ready to serve. 2. Grill halibut steaks: mix curry powder to taste with melted butter. Brush halibut with curry-butter mixture. Cook steaks on prepared grill for 4-5 minutes. Yield: 4 servings Fish curry powder 1/4 cup melted butter 4 7-oz halibut steaks oil for greasing grill chutney 2 cups dried apricots 1 1/2 tbsp chopped candied ginger 1 cup dark raisins 1/2 lime, sliced thin 1 lg onion, sliced thin 1 1/2 cups packed brown sugar 1/2 cup wine vinegar 3 cloves garlic, minced 1 tsp dry mustard 1/2 cup canned tomato sauce 1/2 tsp each, ground: cinnamon, allspice, and cloves Heat the oil in a heavy vessel to high. Add anise seeds and shake the pan a bit till they finish popping. Reduce heat to medium, add chili, turmeric and garam masala and cook, stirring, 2 minutes. Add meat, water and salt, bring to a boil, reduce heat and cover. Cook 1 hour, stirring now and then. Add more water if necessary to keep a stew-like consistency. Stir in bay, thyme, pepper, garlic and yogurt and cook 15 more minutes. Garnish with thinly sliced onions or scallions. Yield: 4 serviB ngs heat scale: hot (1 lb lamb, boston butt, pork butt stew meat, cubed 1 tbsp anise seeds 1 tbsp ground red chili 1 1/2 tsp ground turmeric 1 tsp garam masala 1 tbsp paprika 2 cups hot water 5 cloves garlic, crushed 1 bay leaf 1/2 tsp black pepper 1/2 tsp ground thyme 1 cup yogurt 2 tbsp vegetable oil Salt to taste R1463I Indonesian grilled chickenJ Polland Software I%Indonesian hot spiced grilled chickenJ Polland Software GrillingR Score the skin and flesh of chicken. Combine all ingredients and rub chicken will. Cover and marinate at least one hour. Grill slowly, brushing with oil or extra marinade.V 3 lbs roasting chicken in serving pieces 2 tsp salt 3 tsp ground black pepper 3 tsp ground fresh red chilies 2 tbsp finely grated onion 2 cloves garlic, crushed 2 tbsp dark soy sauce 2 tsp palm sugar or substitute 2 tbsp lemon juice 2 tbsp peanut oil Poultry R1465I'Kababe morgh - broiled skewered chickenK Middle EastL Grilling 1) in a re-sealable plastic bag combine all ingredients (except salt) 2) marinate 30 minutes or over night in the refrigerator. 3) a half hour before serving skewer chicken and let come to room temperature 4) salt and grill chicken skewers aprox. 8 to 10 min. Vy8 thighs or 2 whole breasts quartered 3/4 cups yogurt 1 cup finely grated onion 1/2 cup fresh lemon juice salt to taste Poultry R1466 Louisiana smoked chicken hensJ Polland SoftwareK SouthernL Grilling Stuffing: mix dressing with vegetables, bread, eggs, seasonings, and wine. Make 1/2 with smoked sausage and 1/2 with italian sausage. Stuff the hens full. Water pan: put smoker ingredients in the water pan. Smoking: light charcoal and let it burn down. Put soaked wood chips on briquettes. Place water pan in smoker and fill with water. Put hens on rack and smoke about 5 hours. Yield: 1 servings 2 baking hens stuffing 1 cup green onions, chopped 1/2 cup parsley, chopped dried bread or old toast 2 tbsp louisiana hot sauce 8 drops peychaud's bitters 1 cup water smoked sausage, sliced smoked or fresh oysters, optional italian sausage, sliced 1/2 cup bell peppers, chopped 1/2 cup celery, chopped 4 eggs, beaten 1 tbsp worcestershire sauce 2 cup white wine, dry 1/2 tsp dried mint, crushed water container seasoning 1 cup white wine, dry 1 garlic clove, whole 1 tsp dried mint, crushed Poultry R1467I*Mediterranean lamb chops, by pierre franeyJ Polland SoftwareK GreekL Grilling Sprinkle the chops with salt and pepper. Heat the oil in a heavy skillet large enough to hold the chops in one layer. Add the chops and cook over medium heat until browned on one side, about 5 minutes. Turn, sprinkle with the thyme, and cook about 5 minutes more for rare, longer for medium or well done. Remove to a warm platter and keep warm. Pour off the fat from the skillet and add the eggplant and zucchini. Cook, stirring over high heat, until lightly wilted. Add the onions, garlic and Xcumin, and cook 2 minutes, stirring until wilted. Add the wine, tomatoes, bay leaf, olives and salt and pepper. Cook, stirring, and simmer for 5 minutes, adding any juices that have accumulated on the platter around the lamb chops. Continue cooking for 1 minute. Remove the bay leaf, sprinkle with the basil, and serve. Yield: makes 4 servings. B_tbsp worcestershire sauce 1 onion, whole, peeled 1 tbsp liquid smoke 6 drops peychaud's bitters R1468I Pirate steakJ Polland SoftwareK AmericanL Grilling !Mix all ingredients except steak, salt and pepper simmer 30 minutes. Brush meat with sauce. Place steak on grill 4" from med coals. Cook 15 minutes on each side, basting frequently with sauce. Season with salt and pepper right before serving. Serve with remaining sauce. Yield: 6 servings 3 lb sirloin steak, 2" thick sauce 1 can beer (12 oz) 1/2 cup chili sauce 1/4 cup salad oil 2 tsp soy sauce 1/2 cup coarsely chopped onion 2 cloves garlic, crushed 1 tsp salt 1/2 tsp pepper 1 tsp dijon mustard 1/2 tsp tabasco 1/8 tsp liquid smoke R1469I Prawns piri-piriJ Polland SoftwareK AfricanL Grilling 4, 6 oz lamb chops, the fat removed salt and freshly ground pepper to taste 1 tbsp olive oil 4 sprigs fresh thyme, or 2 tsp dried 1 cup eggplant, cut into 1/4" cubes 1 cup zucchini, cut into 1/4" cubes 1/4 cup chopped onions 1 tsp chopped garlic 1/4 tsp ground cumin 2 tbsp dry white wine 1 1/2 cups fresh tomatoes, peeled and cut into 1/4" cubes 1 bay leaf 1/2 cup pitted small black olives 4 tbsp chopped fresh basil or parsley Seafood R1470I Salmon with asparagusJ Polland SoftwareK FrenchL GrillingR Grill salmon over coals till med rare (about 3-4 minutes per side). Saut garlic and onion in butter over med heat. Cover and sweat vegetables till tender. Add asparagus, herbs and tomato broth. Correct seasoning and spoon over salmon. The salmon: 6 salmon steaks kosher salt black pepper olive oil the compote: 2 tbsp unsalted butter 1 cup garlic, sliced thin 1 cup grated spanish onion 2 cups asparagus, peeled, blanched, cut to 1" pieces 3 tbsp chopped chervil 3 tbsp chopped parsley 2 cups tomato broth (look up) Seafood R1471I Scallops tandooriJ Polland SoftwareK East IndianL Grilling Split the shrimp down the back but leave the shell on. Remove the vein and clean. Put the shrimp in a bowl and squeeze the limes over the shrimp. Let the shrimp marinade in the lime juice for at least 4 hours. About half an hour before you want to cook the shrimp prepare the piri-piri (means hot in swahili) butter. This can be used for fish and steak as well as for the shrimp. Melt the butter in a small pan and add the chopped garlic, the paprika and the chilies. Cook gently for 15 minutesB and set aside. About 10 minutes before serving time drain the shrimp, thread the shrimp on a bamboo skewer and spoon some piri-piri butter into the back of each shrimp. Grill the shrimp on the bar-b-que or under the griddle until firm. Vr1 1/2 lb of large shrimp 3 limes 1 stick of butter 4 tsp paprika 4 large cloves garlic 4 to 8 dried red chilies Seafood R1472I-Spice-rubbed lamb chops with roasted tomatoesJ Polland SoftwareK ItalianL Grilling Preheat oven to 450 and lightly oil a baking pan. Arrange tomatoes in one layer in prepared pan and brush with 1 tsp oil. Roast tomatoes in middle of oven 20 minutes, or until browned lightly, and keep warm pat lamb chops dry. In a small dish stir together cumin, salt, and pepper and rub mixture on both sides of lamb chops in a 9" heavy non-stick skillet heat remaining 2 tsp oil over moderate heat until hot but not smoking and cook lamb chops 3 to 5 minutes on each side for medium-rare meBNat. Transfer lamb chops to 2 plates and serve with roasted tomatoes. Serves 2. 3 plum tomatoes, cut lengthwise into 1/4"-thick slices 3 tsp olive oil two 3/4 - 1" thick shoulder lamb chops (8 to 10 oz each) 2 tsp ground cumin 1/2 tsp coarse salt 1/2 tsp freshly ground black pepper R1473I Spicy marinade for shrimpJ Polland SoftwareK CaliforniaL Grilling In a non-metallic bowl, combine everything except the oil and paprika. Mix well to coat scallops evenly. Cover and refrigerate at least two hours, turning the scallops occasionally. Thread scallops onto skewers and brush lightly with oil. Sprinkle with paprika. Broil or barbecue about 4" from heat source, turning frequently, about 8-10 minutes. Serve hot with cooked basmati. Makes 4 servings 3/4 cup plain low-fat yogurt 3 tbsp lime or lemon juice 1 clove garlic, minced 1 tsp salt 1/2 tsp ground ginger 1/4 tsp ground cumin 1 tsp to 1 tbsp curry powder 1 lb large sea scallops 1 tsp salad oil paprika Combine all ingredients and marinate shrimp for 30 minutes. Thread 3 shrimp onto a water-soaked bamboo skewer and grill 2 to 3 minutes per side.V 24 shrimp, large, cleaned 1 cup vinegar, rice 1/4 cup lime juice 1/2 cup olive oil 2 tbsp cilantro, chopped 2 garlic clove, minced 1 tsp oil, sesame 1 salt 1 tsp chili paste Seafood R1474I Swordfish with pineapple salsaJ Polland SoftwareK CaliforniaL Grilling Preheat broiler. Place pineapple on baking sheet and broil until just beginning to brown, about 5 minutes per side. Finely chop pineapple. Mix with remaining ingredients except swordfish steaks. Cover and refrigerate salsa for 2 hours. Prepare barbecue (high heat). Brush swordfish with oil. Season with salt and pepper. Grill about 5 minutes per side for medium done. Transfer to plates and spoon pineapple salsa over each. Makes 4 servings. JVy@@ 4 swordfish steaks, 1" thick (about 7 oz each) 1 lg pineapple, peeled, quartered, and cored 1 red bell pepper, cut into dice 1 green bell pepper, cut into dice 1 sm red onion, finely chopped 1/4 cup vegetable oil 3 tbsp finely chopped cilantro 2 tbsp fresh lime juice 2 tbsp snipped fresh chives 2 tbsp minced fresh parsley 1 serrano chile, minced with seeds salt and freshly ground pepper Vegetable oil Seafood R1475I Tandoori chickenJ Polland Software For the relish: peel the cucumber; cut it in half lengthwise, seed it and slice it thin crosswise. Bring first 4 ingredients plus 1/2 cup water to boil in a non reactive saucepan; simmer until liquid reduces to 1/2 cup, about 10 minutes. Strain mixture into a non reactive bowl and cool it lightly; discard solids. Stir in next 7 ingredients plus 1/4 tsp salt and 1/4 tsp white pepper. Sprinkle scallops with salt and white pepper. Heat oil in a medium nonstick skillet. Working in batches to aB void overcrowding. Saut scallops, turning once, until seared, about 2 minutes. Spoon a portion of the cucumber-anaheim pepper relish onto each plate. Arrange a portion of scallops over the relish and serve immediately. 4 appetizer servings Seafood Seafood R1477I Apple soy marinadeJ Polland SoftwareK AmericanL MarinadeRdCombine, add meat and chill 12 to 24 hours before cooking. Makes enough for 4-5 lb roast or brisket.V 2 1/2 cup apple juice 1/2 cup soy sauce 1/4 cup oil 3 bay leaf 2 garlic clove, minced 1 onion, large, chopped 1/2 tsp ginger 1/4 tsp pepper R1478I Basic rubJ Polland SoftwareK AmericanL MarinadeR Combine seasonings thoroughly. Rub into meat and refrigerate 2 hours up to overnight before cooking. Makes about 1 cup. Source: dallas morning news - 6/29/94 Vh8 tsp lemon-pepper seasoning 6 tsp sugar 1 tsp monosodium glutamate 1 tsp garlic powder 1 tsp paprika Caribbean seafood marinadeK CaribbeanL Marinade Combine all ingredients except butter. Marinade up to 2 lb of shrimp, swordfish or chicken for 2 to 3 hours. Baste with unsalted butter just before removing food from grill and serve with lime wedge. Allow 6 oz or 1-3rd lb fish or chicken per person. Serves: 4 Cucumber-anaheim pepper relish~~~ 1 lemongrass stalk - sliced thin crosswise 1/2 cup rice wine vinegar 1/4 cup sugar 1/2 tsp hot red pepper flakes 2 cucumbers, medium 1 anaheim pepper, seeded and minced 1 seranno or jalapeno - seeeded/minced 2 tsp cilantro - minced 2 tsp basil, fresh - minced 2 tsp mint, fresh - minced 1/3 cup lime juice 1/4 tsp salt 1/4 tsp white pepper - ground Scallops~~~~ 1 lb sea scallops 1/2 tsp salt 1/4 tsp white pepper - ground 2 tbsp olive oil Cut spareribs into serving size portions. Set aside. Place a large plastic bag in a large bowl. In bag, combine remaining ingredients; mix well. Add ribs; close bag tightly. Refrigerate 6 hours or overnight; turn bag several times to distribute marinade. Preheat oven to 350 f. Drain ribs, reserving marinade. Place ribs in a shallow roasting pan; cover with foil and bake 1 1/2 hours. Uncover and brush ribs with reserved marinade. Bake, uncovered, in 30 minutes more or until done. Source: daB llas morning news - 6/29/94 6 lb pork spareribs 1/4 cup hoisin sauce 1/4 cup water 3 tbsp dry sherry 2 tbsp honey 2 tbsp soy sauce 2 cloves garlic, minced R1482I Grilling marinadeJ Polland SoftwareK CaliforniaL Marinade J+@@` Put soy in a small bowl. Whisk in ground mustard, ginger, garlic and onion. Add molasses and olive oil mix well. Marinade meat in refrigerator. Turn 4 times in 24 hours. You will get satisfactory results marinating for eight you'll not be disappointed at 36-40 hours. Makes (1 cup) 2/3 cups soy sauce 1 tsp garlic, minced 2 tbsp dry, ground mustard 2 tsp ground ginger 2 tbsp onion, minced 4 tbsp molasses 1/3 cup olive oil R1483I Lemon soy marinadeJ Polland SoftwareK CaliforniaL MarinadeR[Combine, add meat and chill from 1 hour to overnight. Make enough for about one lb of meat.VT3 tbsp soy sauce 1/4 cup lemon juice 1/4 tsp ginger, ground 2 garlic clove, minced R1484I Marinade & basting sauceJ Polland Software =Omitting the oil, combine all ingredients. Add the oil. Pour the mixture over to cover the chicken you are using in a glass bowl. Refrigerate overnight, stirring the marinade and turning chicken several times. May be grilled or broiled, basting often with marinade. Decorate with leaves of fresh basil at plate edges. 2 cup balsamic vinegar 1 tbsp crushed red pepper flakes 1/2 tsp oregano, dried 1/2 tsp sweet basil, dried 1 tsp salt 1/8 tsp black pepper 1 tbsp hungarian paprika 2 cup corn oil Poultry R1486I Marinated broiled swordfishJ Polland SoftwareK CaliforniaL Marinade S1HHm \6PPx In a bowl, whisk together the soy sauce, orange juice, oil, tomato paste, parsley, garlic, lemon juice, oregano & the pepper until the marinade is combined well. Put swordfish in a shallow dish large enough to hold it in one layer, pour the marinade over it, and let the swordfish marinate, covered, turning it once, for 1 hour. Remove the swordfish from the marinade & broil it on the rack of a broiler pan under a preheated broiler about 5" from the heat for 4-5 min. On each side, or until iB t is just firm to the touch. Alternatively, remove the swordfish from the marinade and grill it on an oiled rack over glowing coals for 4-5 min on each side, or until it is just firm to the touch. Yield: 4 servings 1 tbsp soy sauce 2 tbsp fresh orange juice 1 tbsp olive oil 1 tbsp tomato paste 1 tbsp minced fresh parsley 1 garlic clove, minced 1/2 tsp fresh lemon juice 1/4 tsp dried oregano, crumbled 1/4 tsp freshly ground pepper 4 3/4" thick swordfish steaks (about 1 1/2 lb ) Seafood R1487I Mustard & bourbon marinadeJ Polland SoftwareK SouthernL Marinade >Sample whiskey to test for quality. Stir all ingredients together in a bowl. This southern marinade for shellfish like shrimp or scallops, covered at room temperature for an hour. For beef, poultry or pork, cover and chill overnight. Baste the seafood or meat with the marinade as it is grilled. Makes about 1-1/2 cups 1/2 dijon mustard 1/4 cup plus 1"shot" jim beam 1/4 cup soy sauce 1/2 cup packed dark brown sugar 3 tbsp worcestershire sauce 1/3 cup minced scallion 3 cloves garlic, minced R1488I Oriental chicken marinadeJ Polland SoftwareK ChineseL Marinade salad salsa rMix all ingredients in a zip-lock freezer bag shake well to mix. Add chicken pieces shake to coat all parts. Place in refrigerate to marinate for at least 4 hours, turning every hour. Remove chicken, saving the marinade for basting. Grill over medium hot coals basting as needed until done. Serve remaining marinade as additional dipping sauce. Coats 4-8 serving pieces. 1/2 cup soy sauce 1/4 cup sherry or rice wine 2 tbsp dehydrated onion 2 cloves garlic, crushed 1 tbsp hot oil 1 tbsp sesame oil 1 tbsp grated ginger root 1 tbsp fermented black beans Poultry Poultry R1492I Tequila sunrise marinadeJ Polland SoftwareK SouthwesternL Marinade Wash, stem, dry and coarsely dice all the peppers. Don't discard the seeds. Coarsely dice the garlic, chop the cilantro, scallions and tomatillos. Add the lemon and lime juice, tequila and oil to a blender or food processor and then, in batches, add the peppers, tomatillos and garlic and blend. Finally add the cilantro and the scallions, and blend until all fairly smooth and pepper pieces are very small and fairly uniform in size. Cut 1/4" deep cross-hatches into the chicken or turkey brea st fillets and marinate them, covered, overnight in the fridge. Do not place in an aluminum pan. Use glass or some other non reactive container. If you're covering the breasts with plastic wrap, don't let the wrap touch the meat or the marinade. Remove from fridge and let the breasts come up to room temperature before cooking. Grill breasts over hot mesquite (preferably), charcoal or on a gas grill. Baste with some of the reserved marinade. When done remove from grill and serve immediatelyCh. Remaining marinade can be refrigerated or frozen for future use. This makes about a quart of marinade. 1 med-large red bell pepper 5 serrano chilies 5 jalapeno large chilies 1 poblano chile 4 fresh tomatillos 6 med-large cloves garlic 1 bunch fresh cilantro 1 bunch green onions 1 cup lemon juice 1/2 cup lime juice 1/2 cup tequila 1/4 cup vegetable oil Poultry R1493I The dreaded red menace marinadeJ Polland Software Pasta R1495I Brown rice with pine nutsJ Polland SoftwareK CaliforniaL Pasta/Rice In 1-qt. Saucepan, combine water, rice and bouillon. Bring mixture to boiling. Reduce heat to low, cover and simmer 40 minutes. Remove from heat and let stand 5 minutes. Uncover and fluff with fork and stir in pine nuts, cilantro, and lemon peel. Makes 4 servings. Note: to toast pine nuts, spread in a shallow, ungreased pan and bake at 350 degrees 5 to 7 minutes, until lightly browned and fragrant. 2-1/2 cup water 1 cup brown rice 2 tsp chicken bouillon granules 2 tbsp toasted pine nuts 1 tbsp chopped fresh cilantro 1 tsp grated lemon peel R1496I!Capellini frittata with asparagusJ Polland SoftwareK ItalianL Pasta/Rice Pour broth into large pot. Add enough water to broth to almost fill pot. Add salt and bring to boil. Stir in orzo and boil until just tender but still firm to bite, stirring occasionally. Drain well. Return to pot. Mix in cream, oil, feta and dill. Season with salt and pepper. Transfer to 1 1/2 quart baking dish. (can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Preheat oven to 350 . Sprinkle orzo with cheese. Bake until heated through, abouB t 40 minutes. Notes: kasseri is firm white cheese made from sheep's milk. Available at greek markets and specialty foods stores. Serves: 8 1 14 1/2-oz can chicken broth 1 lb orzo or risi pasta 1/2 cup whipping cream 1/4 cup olive oil 1/2 lb feta cheese, crumbled 1 tbsp chopped fresh dill pepper 1/3 cup grated kasseri or romano cheese Vegetables R1497I Catalan paella riceJ Polland SoftwareK Spanish/PortugueseL Pasta/Rice In a small saucepan, bring stock to a bare simmer. Crush saffron and combine it with wine in a small bowl. In a casserole or paella pan, heat the lard over moderately high heat. Saut the chorizo and pork, until they are browned. Add the onion, bell peppers, tomatoes, and squid and cook the mixture over moderate heat, stirring, for 15 minutes. Stir in the rice and cook for 1 minute, stirring. Stir in almonds, pine nuts, garlic, saffron mixture, and artichoke hearts. Ladle in enough stock t o just cover the rice mixture. Bring to a boil and simmer it, covered, for 20 minutes. Arrange the clams in the rice, add the peas, and simmer for 10-15 minutes, or until the rice is just tender and the clams open. Discard any clams that do not open. Garnish with pimientos and parsley. On a steamer rack set over boiling water steam asparagus, covered, 2 minutes, or until crisp-tender. Cool asparagus and cut into 1/4" pieces. In a kettle of salted boiling water cook capellini until al dente and drain. In a large bowl toss capellini with oil, 3 tbsp of butter, asparagus, cheeses, and salt and pepper to taste and cool 2 minutes. Add eggs and combine well. In a 12" non-stick skillet heat remaining 3 tbsp butter over moderately high heat until foam subsides. Add pasta mixture and with 2 forks spread evenly. Reduce heat to moderate and cook frittata 3 minutes. Shift skillet so that one fourth of frittata is directly over center of burner and cook 1 1/2 minutes. Shift skillet 3 more times, cooking remaining fourths in same manner. Put a heat proof platter over skillet and invert frittata onto it. Slide frittata, browned side up, back into skillet and cook other side in same manner. Slide frittata onto platter and cool to room temperature. Serve frittata cut into wedges. Serves 6 to 8. 1 lb thin asparagus, trimmed 1/2 lb capellini 1 tbsp olive oil 6 tbsp unsalted butter, softened 1/4 lb finely diced italian fontina cheese 1/4 cup freshly grated parmesan cheese 4 large eggs, beaten lightly R1498I Egg noodles - makaronJ Polland SoftwareK ScandinavianL Pasta/Rice Mound four on a board. Make hole in center, drop in egg and salt. Mix with knife and add water. Knead until dough is smooth. Flour the board and roll out very thin. Place sheet of dough on a cloth and let dry until not the least sticky and yet not too brittle to handle. Sprinkle the sheet well with flour, fold into a tight roll. Slice the roll in thin threads, toss the threads up lightly on board to dry. Boil in salted water until the noodles rise to the top. Strain and give them a cold waBeter bath. This is a small recipe but egg noodles may be made in quantity and stored in a covered jar. V=1 large egg 1/4 tsp salt 1 cup flour 1/2 egg shell of water R1499I Egg pastaJ Polland SoftwareK ItalianL Pasta/Rice 2 1/2 cup fish stock 1/4 tsp saffron threads 1/4 cup dry white wine 6 tbsp lard 1/2 lb chorizo, cut into 1/4" pieces 1 1/2 lb pork loin, in 1" dice 1 lg onion, thinly sliced 2 lg green bell peppers, julienned 2 lg tomatoes, peeled, seeded, and chopped 3 lg squid cleaned cut into rings 2 cup long-grained rice 3/4 cup blanched almonds 1/3 cup pine nuts 3 garlic cloves, minced 1 cup artichoke hearts, drained 18 sm clams or mussels, scrubbed 1/2 cup peas 1/4 cup pimientos, julienned 2 tbsp freB sh parsley, minced Pasta R1500I"Fettucine frittata with prosciuttoJ Polland SoftwareK ItalianL Pasta/Rice In a 12" non-stick skillet cook onion in 3 tbsp of butter over low heat, stirring occasionally, 10 minutes, or until softened but not browned. In a kettle of salted boiling water cook fettucine until al dente and drain. In a large bowl toss fettucine with onion, prosciutto, walnuts, cheese, parsley, and salt and pepper to taste and cool 2 minutes. Add eggs and combine well. In skillet heat remaining 3 tbsp butter over moderately high heat until foam subsides. Add pasta mixture and with 2 f In a food processor, combine the flour and salt and pulse a few times to blend. Mix the eggs with the olive oil and add to the processor. Turn the machine on and gradually drizzle in the water, beginning with 1 tablespoon. Stop and feel the dough; it should adhere when squeezed together between your fingers, but it shouldn't feel sticky. Continue to knead the dough in the processor until satiny-smooth. Transfer the dough to a bowl, cover and let rest for 1 hour before rolling out. (makes aB bout 1 lb) V{2 cups unbleached flour, sifted 1/4 tsp salt 3 eggs, beaten 1/2 tsp olive oil 1 1/2 tbsp warm water, or more if necessary orks spread evenly. Reduce heat to moderate and cook frittata 3 minutes. Shift skillet so that one fourth of frittata is directly over center of burner and cook 1 1/2 minutes. Shift skillet 3 more times, cooking remaining fourths in same manner. Put a heat proof platter over skillet and invert frittata onto it. Slide frittata, browned side up, back into skillet and cook other side in same manner. Slide frittata onto platter and cool to room temperature. Serve frittata cut into wedges. ServC es 6 to 8. 1 small onion, sliced thin 6 tbsp unsalted butter 1/2 lb fettucine 1/4 lb thinly sliced prosciutto, chopped 1/3 cup walnuts, chopped coarse 1 cup coarsely grated emmenthal cheese (about 3 ounces) 1/3 cup fresh italian parsley, minced 4 large eggs, beaten lightly R1501I$Fettucine with lemon and vodka sauceJ Polland SoftwareK ItalianL Pasta/Rice Bring the water to a boil, add the salt, and cook the pasta at a rapid boil until 'al dente', 8 to 10 minutes. Drain. While the pasta cooks, prepare the sauce. Finely grate the rind of 1 lemon, then squeeze the juice out of this lemon and reserve. Combine the cream and vodka in a 10-" skillet and simmer for 5 minutes, or until the sauce thickens a little. Add the lemon juice and rind to the hot sauce and cook for 1 minute, stirring. Add the drained hot pasta to the sauce and toss. Season wB ith pepper, garnish with parsley, and serve immediately on warmed plates. Serve the parmesan separately. Variations: add cooked scallops, and/or cooked asparagus, cut in 1" pieces, into the sauce, just before tossing with pasta. (Fettucine 4 quarts - water 2 tbsp kosher salt 1 lb fettucine sauce 2 lg lemons - rind washed 1 cup heavy cream 1/4 cup vodka 1/2 tsp fresh ground black pepper 1/4 cup parsley, chopped for garnish 3/4 cup parmesan fresh grated, for serving cooked scallops (optional) cooked asparagus (optional) R1502I/Layered pasta with chicken, mushrooms, & cheeseJ Polland SoftwareK ItalianL Pasta/Rice 1. Cut the egg pasta dough in half and roll out each piece to the next to the last setting on a manual pasta machine. Cut the dough cross-wise into 3 1/2" wide strips. Let rest for at least 30 minutes. 2. In a large non reactive casserole, heat 3 tbsp of the oil. Add the chicken, rosemary and cloves, sprinkle with salt and pepper and cook until the chicken is lightly browned all over, about 5 minutes. Add the tomato paste and stir to coat the chicken. Stir in the wine, scraping the bottom Poultry R1503I Linguine frittata with clamsJ Polland SoftwareK ItalianL Pasta/Rice In a small heavy skillet cook garlic in 3 tbsp of oil over moderately low heat, stirring, until softened but not browned. Add parsley and red pepper flakes and cook, stirring occasionally, 3 minutes. Stir in clams and 1/4 cup of reserved liquor and cook 1 minute. In a kettle of salted boiling water cook linguine until al dente and drain. In a large bowl toss linguine with clam mixture and salt and pepper to taste and cool 2 minutes. Add eggs and combine well. In a 12" non-stick skillet hea of the pan, then add the stock and bay leaves and simmer over low heat for 25 minutes. 3. Remove the chicken and set aside to cool. Strain the sauce and skim off the fat. Return the sauce to the casserole and cook over high heat until it has reduced to 1 1/2 cups, about 12 minutes. Shred the chicken, discarding the skin and bones. Return the meat to the sauce. 4. In a medium skillet, saut the mushrooms in the butter over moderately high heat for 4 minutes. Season with salt and pepper and add to the chicken sauce. Cook the sauce gently for 5 minutes, then set aside to cool to room temperature. 5. Bring a large pot of salted water to a boil. Fill a large bowl with cold water and add the remaining one tbsp of olive oil. Drop 4 strips of the pasta into the boiling water, stir and let return to a boil; boil for 6 seconds. Transfer the cooked pasta to the bowl of cold water and separate the strips with your hands. Spread the strips out on a damp towel. Repeat with remaining past a strips. 6. Preheat the oven to 450*f. Line a well-buttered 9-by 13" ceramic or glass baking dish with 7 strips of pasta, allowing the ends to hang 2" over the edge. Set aside 1 cup of the salsa besciamelle, 3 tbsp of the chicken sauce and 2 tbsp each of the parmigiano and fontina cheeses. 7. Spread 1/4 of the remaining salsa besciamelle evenly over the pasta and sprinkle with 1/3 of the fontina. Cover with 4 pasta strips. Sprinkle 1/3 of the parmigiano on top and cover with 1/3 of the ch Jicken sauce. Top with 5 pasta strips. Repeat this layering 2 more times, ending with a layer of salsa besciamelle. Cover with any remaining pasta strips and fold in the overhanging ends to seal. Top with the reserved salsa besciamelle, chicken sauce and cheeses and bake for 30 minutes, then cut into squares and serve. Serves 8. 1 lb egg pasta (look up) 1/4 cup olive oil 1 large onion, diced 2 slices of bacon, diced 1 chicken, cut in 8 pieces 1 tsp fresh rosemary, chopped 4 whole cloves Salt and freshly ground pepper 2 tsp tomato paste 1 cup dry white wine 2 1/2 cups chicken stock or canned broth 3 bay leaves 2 cups sliced mixed mushrooms 2 tbsp unsalted butter Salsa besciamelle (look up) 1 1/2 cups freshly grated parmigiano-reggiano cheese (6 ounces) 1 1/2 cups shredded italian fontina cheese (about 1/2 pound) Seafood R1504I Linguini with chile shrimpJ Polland SoftwareK CaliforniaL Pasta/Rice To make the sauce, melt the butter in a saucepan over medium-high heat. Add the onion and cook until it is translucent -- about 2 minutes. Add the beer, bay leaf and reserved shrimp shells, and bring the liquid to a simmer. Reduce the heat to low, cover the pan, and simmer the mixture for 20 minutes. Add the linguini to 3 quarts of boiling water with 1 1/2 tsp of salt. After 3 minutes, drain the pasta and set it aside; it will be underdone. Strain the shrimp-shell liquid, discarding the so t remaining 3 tbsp oil over moderately high heat until hot but not smoking. Add pasta mixture and with 2 forks spread evenly. Reduce heat to moderate and cook frittata 3 minutes. Shift skillet so that one fourth of frittata is directly over center of burner and cook 1 1/2 minutes. Shift skillet 3 more times, cooking remaining fourths in same manner. Put a heat proof platter over skillet and invert frittata onto it. Slide frittata, browned side up, back into skillet and cook other side in sCtame manner. Slide frittata onto platter and cool to room temperature. Serve frittata cut into wedges. Serves 6 to 8. 6 garlic cloves, minced 6 tbsp olive oil 1/4 cup fresh italian parsley, minced 3/4 tsp hot red pepper flakes 24 small hard-shelled clams, shucked, reserving liquor, and chopped 1/2 lb linguine 4 large eggs, beaten lightly lids, and return the liquid to the pan; there will be a little more than a cup. Add the reserved linguine to the liquid and simmer it, covered, until it is al dente -- about four minutes. If the pasta cooks to the right level and there is still a lot of liquid left, remove the pasta and reduce the liquid over highest heat until saucy and add to the pasta. While the pasta finishes cooking, pour the oil into a large, heavy-bottomed skillet over medium-high heat. Add the shrimp and saut them l, stirring occasionally, until they become firm and opaque -- one to two minutes. Stir in the garlic and cook for 30 seconds more. Season the shrimp with the chili power, the 1/2 tsp of salt, cayenne and some black pepper. Add the avocado to the linguine and toss. Transfer the mixture to a platter, arrange the shrimp on top of the pasta and serve hot. No cheese. 38 oz. Linguini 3 tbsp butter, unsalted 1 cup onion, chopped 12 oz beer 1 bay leaf 2 tbsp oil, safflower or unflavored 1 lb shrimp, peeled, deveined, shells reserved 2 clove garlic, chopped fine 1 1/2 tbsp chili powder 1/2 tsp salt 1/4 tsp cayenne pepper 1 avocado, sliced thin Black pepper, freshly ground Seafood R1505I$Little ricotta balls in tomato sauceJ Polland SoftwareK ItalianL Pasta/Rice Heat the oil in a skillet and brown the garlic. Discard the garlic and add the tomatoes. Simmer, uncovered, for 20 min., Mashing the tomatoes with the back of a spoon. While the sauce is cooking, prepare the ricotta balls. Put the ricotta, egg yolks, parmesan, parsley and bread crumbs in a small bowl. Mix with a fork and add salt and pepper to taste. Make balls the size of walnuts. Refrigerate if you're preparing the balls in advance. When the sauce has cooked for 20 minutes, add the ricot Pasta R1506I Malabar riceJ Polland SoftwareK East IndianL Pasta/Rice Wash rice and leave to soak for 30 minutes in the water. Heat oil in a heavy pan and fry the onion until golden. Bruise the cardamoms lightly and break the cinnamon into three pieces. Add them to the onion with the cloves, cumin and peppercorns. Fry gently for about 30 seconds until the spices are slightly puffed and browned. Drain rice, reserve the water and put the rice into the pan. Fry for about 3 minutes until the rice becomes translucent, then add the water and salt. Stir frequently Nand bring to boil. Reduce heat to very low. Cover pan and simmer for 20 minutes or until all the water is absorbed. The surface of the rice will be covered with tiny holes. Turn off heat, replace the lid and leave rice to steam for another 10 minutes. Turn rice out on to a warmed platter with a wooden fork, fluffing it as you do so. ta balls. Cook over medium heat for 20 minutes, turning once very carefully; they are fragile. Remove to a serving dish, again carefully, and serve hot, garnished with parsley if desired. These ricotta balls can also be cooked in the oven. Put 2 tbsp sauce on the bottom of an oven proof dish and put in the uncooked ricotta balls. Spoon the sauce over them and cook for 20 min. In a preheated 350 oven. Serve hot. Serves 6. ;2 tbsp olive oil 2 garlic cloves 2 lb ripe fresh tomatoes, peeled, seeded and cut into pieces 3/4 lb ricotta cheeses, drained if watery (330 gr.) 3 egg yolks 2/3 cup freshly grated parmesan 7 tbsp finely chopped parsley 6 tbsp fine dry bread crumbs salt and black pepper to taste chopped parsley for garnish (opt.) 2 cup long grain rice 4 cup water 2 tbsp vegetable oil 1 large onion, chopped 8 green cardamoms 5" cinnamon stick 8 cloves 1 tsp cumin seeds 12 black peppercorns 2 tsp salt R1507I Pasta with carbonara sauceJ Polland SoftwareK ItalianL Pasta/RiceRzFry the bacon. Mix the bacon in a bowl with the beaten egg. Add cream and cheese to taste. Add hot pasta, mix. Serves one.Vs2 oz bacon, chopped, about 1 egg, beaten Cream (to taste) Grated parmesan cheese 1 serving cooked pasta, very hot R1508I'Pasta with smoked salmon and dill sauceJ Polland SoftwareK CaliforniaL Pasta/Rice Seafood R1509I Pasta with squidJ Polland SoftwareK ItalianL Pasta/Rice Heat the oils in a medium skillet, then add squid. Cook over high heat until liquid cooks out and squid begins to stick. Add garlic and hot pepper and cook about 1 minute. Then add the wine and oregano, lower heat, and cook until wine cooks out. Add salt and spinach. Cook over medium heat for 5 minutes, then set aside covered. In the meantime, bring 5 quarts water to a boil in a large pot, add fennel greens and cook for 20 minutes. Remove fennel and discard. Add salt and pasta and cook untB il done al dente. Drain. Toss the pasta with the spinach and squid and cook over high heat for several minutes, stirring constantly. Serve immediately. Serves 4-8 Combine shallots and wine in a medium saucepan; bring to a boil. Reduce heat; continue to cook until liquid has reduced to about 1/4 cup, about 10 minutes. Stir in cream; bring to a boil. Cook over medium heat until sauce is thick enough to lightly coat a spoon, about 10 minutes. Cook fettucine until firm to the bite or following package direction. Drain and transfer to a large pasta serving bowl. Stir in dill and salt to the sauce and pour over the hot fettucine. Toss well. Gently toss inB, the salmon. Garnish with fresh dill sprigs. 6 to 8 oz smoked salmon, thinly sliced into strips, cut with the grain 4 large shallots, finely chopped 1 cup dry white wine 2 cup whipping cream 1 lb fresh fettucine or 12 oz dried 1/4 cup snipped fresh dill 1 tsp salt or to taste Seafood R1510I1Pasta with tomatoes, pine nuts & artichoke heartsJ Polland SoftwareK ItalianL Pasta/Rice Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and saut until light brown, about 3 minutes. Stir in tomatoes and next 3 ingredients and heat through. Season with salt and pepper. Pour over pasta and toss thoroughly. Sprinkle with parmesan. Serve immediately, passing additional parmesan separately. Pasta salads can usually be prepared early in the day or the evening before. You can always prepare the marinade or dressing a day ahead of time. Here are 5 pasB ta salads that vary from the traditional to the unusual. Ingredients include, shrimp, salmon, artichokes, chuka soba noodles and pine nuts. Pasta ranges from elbow macaroni to shells to tortellini. K2 tbsp olive oil 1 tbsp safflower oil 1 lb squid, cut into 1/2" strips 2 cloves garlic, finely chopped hot pepper flakes to taste 3/4 cup dry white wine 1 tsp dried oregano Salt to taste 3/4 lb fresh spinach, picked over & well washed about 1 lb feathery greens from fennel tied in a bundle (optional) 3/4 lb pasta, such as penne ,1/4 cups olive oil 1/2 cup pine nuts 4 garlic cloves, minced 2 large tomatoes, seeded and chopped 2 6-oz jars marinated artichoke hearts, drained 1/4 cup chopped fresh basil 2 tsp chopped fresh oregano or 1/2 tsp dried, crumbled salt and pepper 9 oz angel hair pasta, freshly cooked grated parmesan Vegetables R1511I Penne with escarole & baconJ Polland Software Pasta R1513I"Red beans & rice with pickled porkJ Polland Software 7To make pickled pork: combine the above and boil three minutes. Cool to room temperature. Add up to 2 lb of cubed pork butt, place in non-metallic bowl and refrigerate, covered, for three or more days. To make red beans: combine above in a pot and cook covered on medium heat about 1-1/2 hours. Serve over rice. Pickled pork 1/2 cup whole mustard seed 1 tbsp celery seed 2 bay leaves 6 cloves garlic, chopped 1 tbsp kosher salt 12 peppercorns 2 tbsp tabasco 1 quart white vinegar red beans 1 lb red beans, soaked overnight 1 yellow onion, chopped 1 bunch green onion, chopped 7 cloves garlic, chopped 1/2 cup parsley, chopped 1 stalk celery, chopped 1 green pepper, chopped 1 bay leaf 1 tsp thyme 1 tbsp worcestershire sauce 2 tsp tabasco 1/2 cup tomato catsup 1 lb smoked sausage, thick sliced B41 lb pickled pork (see above), rinsed water to cover R1514I Rigatoni alla vodka In a large saucepan, combine oil and pancetta. Cook over medium heat, stirring occasionally, 5 minutes or until lightly browned. Add the onion and cook until it is tender and pale gold, about 8 minutes. Stir in garlic and cook 1 minute more. Add the beans, tomatoes and salt and pepper. Cook 5 minutes. Meanwhile, bring a large pot of water to a boil. Stir in salt and pasta. Cook until the pasta is tender yet firm to the bite. Drain the pasta and toss it with the sauce and parsley. Serve witB:h freshly grated parmesan cheese. Yield: makes 8 servings. 2 tbsp extra-virgin olive oil 2 thick slices pancetta, chopped fine (about 2 1/2 ounces) 1 medium-size onion, chopped fine 1 lg garlic clove, chopped fine 2 cups cooked, drained tuscan-style beans (see recipe) 1 1/2 lbs plum tomatoes, peeled, seeded and diced (about 3 cups) coarse salt to taste 1 lb of pasta freshly ground pepper to taste 1/2 cup chopped italian parsley 1/2 cup freshly grated parmesan Pasta/Rice ?Saut bacon until almost crisp. Drain all but 2 tbsp drippings. Add butter. When melted add tomato sauce, boullion, salt and pepper to taste. Simmer 10 min. Add vodka and simmer 5 min more. Add cream and shut off heat. Cook macaroni according to directions, drain and toss with sauce. Serve hot with cheese on the side. 1 1/2 cups plain tomato sauce 1/4 lb bacon or pancetta, diced 1/2 cup vodka 1/2 cup heavy cream 1 pkg bouillon 1 lb rigatoni parmagiana grated cheese R1515I Shrimp & artichoke pasta saladJ Polland SoftwareK CaliforniaL Pasta/Rice Seafood R1516I Spaghetti alla puttanescaJ Polland SoftwareK ItalianL Pasta/Rice XCook the spaghetti in boiling salted water for about ten minutes. Towards the end of the cooking time, fry the anchovies, garlic and red chili in the olive oil for one minute. Add the tomatoes, olives and capers and cook for a couple of minutes more. Season to taste. Drain the spaghetti, add to the sauce, sprinkle in the parsley and mix well. 12 oz spaghetti 12 oz fresh tomatoes or canned 4 oz large black olives, stoned and sliced 8 canned anchovies fillets 1 tbsp capers 2 cloves garlic 1 tbsp parsley 6 tbsp olive oil 2 dried red chilies, crumbled salt (if not using the anchovies) Pasta R1517I Spaghetti & crab meat Polland SoftwareK AmericanL Pasta/Rice Cook artichoke hearts according to package directions. Drain and place in a large bowl. Add shrimp and place bowl in refrigerator. Combine vinegar, mustard, chives, egg yolks and onion in a blender or food processor. Combine oils. W/machine running, slowly add oil in a thin stream. Season with salt and pepper. Pour over artichoke hearts and shrimp. Cover and refrigerate 2 to 4 hours, stirring occasionally. Combine shrimp and artichokes with pasta and toss thoroughly. Cover and refrigerate B0until chilled. Serve cold. Makes 4 to 6 servings 21 lb med pasta shells, cooked 2 9-oz pkg frozen artichoke hearts 1 1/2 lbs medium shrimp; peeled, deveined and cooked 1/2 cup red wine vinegar 1/4 cup dijon mustard 1/4 cup fresh chives, snipped 2 egg yolks 2 tbsp green onion, minced 1/2 cup olive oil 1/4 cup vegetable oil salt and freshly ground pepper Seafood R1518I(Spaghetti frittata with sausage & tomatoJ Polland SoftwareK ItalianL Pasta/Rice In a heavy skillet cook sausage over moderate heat, stirring and breaking up lumps, until no longer pink and transfer to paper towels to drain. Pour off any fat in skillet and return sausage to skillet. Add garlic and 2 tbsp of oil and cook over moderate heat, stirring, until garlic is golden. Add tomatoes and basil and simmer 10 minutes. In a kettle of salted boiling water cook spaghetti until al dente and drain. In a large bowl toss spaghetti with sausage mixture, cheese, and salt and pe onion, celery, garlic, and parsley in oil until golden brown. Add tomatoes, tomato sauce, water, and seasoning. Simmer over low heat for at least 1 hour. If longer simmering time (2-3 hours) is desired, add water to maintain desired consistency. Add crab meat and wine and simmer for 10 min. Cook and drain angel hair pasta (do not wash or rinse) and add to sauce. Place on serving platter and top with generous amount of fresh parmesan cheese. This is a superb recipe as served at fisherBTman's wharf in san francisco. It is truly a lure for the discriminating! Servings: 4 /1/4 cup olive oil (extra virgin) 1 tsp black pepper 1 1/2 cup chopped onions 2 tsp salt 2 cloves garlic 1/2 tsp paprika 1/4 cup chopped parsley 1 1/2 cup water 1/4 cup chopped celery 1 lb fresh crab meat (well picked) 14-oz solid pack tomatoes 1/4 cup spanish sherry 1 cup tomato sauce parmesan cheese R1519I Sticky riceJ Polland SoftwareK Thai/VietnameseL Pasta/RiceR Wash the rice 2 to 3 times, add 1/4 teaspoon salt, stir. Cook with 2 2/3 cups water. Boil for 3 minutes, then pour off water. Cover and continue cooking over low heat for 30 minutes. Makes 6 servings.V42 cups uncooked rice 1/4 tsp salt 2 2/3 cups water R1520I!Vermicelli frittata with eggplantJ Polland SoftwareK ItalianL Pasta/Rice Cut eggplant into 1/4" dice and sprinkle with the salt. Drain eggplant, weighted with a plate topped by several cans, in a colander 45 minutes. Rinse eggplant well and squeeze dry by handfuls. Drain eggplant on paper towels. In a heavy skillet cook garlic in 3 tbsp of oil over moderate heat, stirring, until golden. Add bell pepper and cook, covered, until softened. Add eggplant and cook 10 minutes, or until eggplant is tender. Stir in olives and basil. In a kettle of salted boiling water c pper to taste and cool 2 minutes. Add eggs and combine well. In a 12" non-stick skillet heat remaining 3 tbsp oil over moderately high heat until hot but not smoking. Add pasta mixture and with 2 forks spread evenly. Reduce heat to moderate and cook frittata 3 minutes. Shift skillet so that one fourth of frittata is directly over center of burner and cook 1 1/2 minutes. Shift skillet 3 more times, cooking remaining fourths in same manner. Put a heat proof platter over skillet and invert frC ittata onto it. Slide frittata, browned side up, back into skillet and cook other side in same manner. Slide frittata onto platter and cool to room temperature. Serve frittata cut into wedges. Serves 6 to 8. 51/2 lb sweet italian sausage, crumbled, casings discarded 2 garlic cloves, minced 5 tbsp olive oil 1 lb tomatoes, peeled, seeded, and cut into strips 1/2 cup firmly packed fresh basil leaves, sliced thin 1/2 lb spaghetti 1/3 cup freshly grated pecorino romano or parmesan cheese 4 large eggs, beaten lightly |yy|yy| |yyn]bkuy |y|y|y|yy|yy|y||yy|y y|yy|yy|yy|yy|yy|yy| y |yyn]bkr|~ rnnknknnknknknknnknnknknknnknknknnkknnk knknnknknnkd[_fpuy| ook vermicelli until al dente and drain. In a large bowl toss vermicelli with eggplant mixture and salt and pepper to taste and cool 2 minutes. Add eggs and combine well. In a 12" non-stick skillet heat remaining 3 tbsp oil over moderately high heat until hot but not smoking. Add pasta mixture and with 2 forks spread evenly. Reduce heat to moderate and cook frittata 3 minutes. Shift skillet so that one fourth of frittata is directly over center of burner and cook 1 1/2 minutes. Shift skill =et 3 more times, cooking remaining fourths in same manner. Put a heat proof platter over skillet and invert frittata onto it. Slide frittata, browned side up, back into skillet and cook other side in same manner. Slide frittata onto platter and cool to room temperature. Serve frittata cut into wedges. Serves 6 to 8. 1 lb eggplant, trimmed 1 tbsp salt 3 garlic cloves, minced 6 tbsp olive oil 1 red bell pepper, cut into small dice 1/2 cup brine-cured black olives such as gaeta, pitted and cut into slivers 1/4 cup thinly sliced fresh basil leaves 1/2 lb vermicelli 4 large eggs, beaten lightly Vegetables R1521I Asian chicken saladJ Polland SoftwareK Thai/VietnameseL Salad Preheat oven to 375 . Line baking sheet with foil. Place chicken on sheet. Combine teriyaki sauce, hoisin sauce, sesame seeds, 3 tbsp sesame oil and dry mustard in large bowl. Brush chicken with some of dressing. Add rice vinegar to remaining dressing; set aside. Bake chicken until just cooked through, about 15 minutes. Cool completely. Pour vegetable oil and remaining 3 tbsp sesame oil into heavy large skillet and heat to 375 . Fry wonton strips in batches until crisp and golden, about 45 Poultry R1522I Asian cold pasta saladJ Polland SoftwareK Thai/VietnameseL SaladR Mix dressing mix together with fork until smooth. Toss with pasta and veggies. Chill for several hours in a covered container. Serve cold. Serves 6 x1 lb whole pasta, cooked and drained dressing: 4 tbsp oil 2 tbsp sesame oil 2 cloves garlic, minced 1 tbsp ginger root, minced 3 tbsp tahini or creamy peanut butter 4 tbsp soy sauce 4 tbsp rice vinegar 1 tbsp lemon juice 1/2 tsp hot pepper sauce 1 whole dried chile pepper, minced Veggies: 5 scallions, diced 1 cup snow peas, steamed 1 cup sliced radishes 1 cucumber, sliced Vegetables R1523I&Borani - cold spinach and yogurt saladJ Polland SoftwareK Middle EastL SaladR 1) thaw spinach, squeeze out as much moisture as possible. 2) combine remaining ingredients with spinach until well incorporated. 3) refrigerate for a half hour and serve. seconds. Drain wonton strips on paper towels. Fry rice-stick noodles in batches until noodles are puffed, turning once, about 15 seconds. Drain rice sticks on paper towels. Combine iceberg lettuce, cilantro, fish cake, cucumbers and green onions in large bowl. Shred chicken and add to bowl. Toss salad with enough dressing to coat. Mix in wonton strips and rice sticks just before serving. Pass remaining dressing separately. 8 servings 4 boned, skinned, chicken breast halves 1/2 cups teriyaki sauce 1/4 cup hoisin sauce 1/4 cup sesame seeds, toasted 6 tbsp sesame oil 2 tbsp dry mustard 1/2 cup rice vinegar 2 cups vegetable oil (for deep frying) 1/2 package wonton skins, cut into 1/4" strips 1 lb thin rice-stick noodles (mai fun) 8 cups sliced iceberg lettuce 2 cups chopped fresh cilantro 6 1/2-oz package japanese fish cake, cut into strips (optional) 1/2 cup sliced cucumbers 5 green onions, sliced 1 package frozen spinach 2 tbsp fresh lemon juice 1 tsp finely grated onion 1/2 tsp salt freshly ground black pepper 1 cup plain yogurt 1 tbsp fresh mint, minced Vegetables R1524I!Boston lettuce & watercress saladJ Polland SoftwareK CaliforniaL Salad lCore the lettuce and separate the leaves. Trim off tough stems of watercress. Rinse the greens and shake off excess moisture. Combine vinegar, garlic, onions and mustard in a serving bowl, blending with a wire whisk. Add the oil gradually, and season with salt and pepper. Add the greens and toss well with the dressing. Serve immediately. Yield: makes 4 servings. 1 head boston lettuce 1 bunch watercress 2 tbsp red-wine vinegar 1 tsp finely chopped garlic 1/4 cup finely chopped red onions 1 tbsp dijon-style mustard 4 tbsp olive or vegetable oil Salt and freshly ground pepper to taste Vegetables R1525I Chile papaya couscousJ Polland SoftwareK CaliforniaL Salad Prepare couscous with boiling water according to package directions. Put couscous into a large bowl; fluff with a fork. Add remaining ingredients and mix well. Taste and adjust seasonings. Makes 4 to 6 servings w1 (10 oz) box couscous 1 med red bell pepper, seeded, cut into small dice 1/2 ripe papaya, seeded, peeled, cut into small dice 1/2 med red onion, cut small dice 3 to 4 green onions, thinly sliced 2 tbsp fresh lime juice 2 tbsp fresh lemon juice 2 tbsp minced fresh cilantro 2 to 4 tsp hot red pepper sauce 1 tbsp minced fresh thyme 1 tbsp minced fresh marjoram 3/4 tsp salt R1526I Cold beef saladJ Polland SoftwareK AmericanL SaladR Clean and tear the lettuce into bite size pieces. Slice the onion very thinly. Slice the carrot very thinly. Toss all the ingredients together. Toss with the blue cheese dressing, grind pepper over the top and serve. 1 head red leaf lettuce 1/2 sweet onion 1 carrot 1 cup cooked, cold shredded beef 6 mushrooms sliced thinly 1/4 cup shredded cheese (cheddar or jack or parmesan) Freshly ground pepper R1527I Cold oriental noodle saladJ Polland SoftwareK ChineseL SaladRmWhisk all ingredients to blend in large bowl. Refrigerate. Serve over oriental noodles makes about 1 1/2 cups U3 tbsp vegetable oil 3 tbsp rice vinegar 1 1/2 tbsp low-sodium soy sauce 1 tbsp sesame oil 2 tsp minced peeled fresh ginger 2 garlic cloves, minced 1 tsp sugar 1/2 tsp chili oil or 1/4 tsp. Dried crushed red pepper 2 green onions, thinly sliced 1 carrot, peeled, shredded 1/2 cucumber, peeled, seeded, chopped 1/4 cup chopped fresh cilantro Pasta R1528I Cucumber & red pepper saladK CaliforniaL SaladR Toss first 3 ingredients in a bowl. Combine remaining ingredients in a jar and shake vigorously. Pour over vegetables. Cover and refrigerate for 8 hours, stirring occasionally. 3 med cucumbers, peeled & sliced 1 onion, sliced and separated 1 red bell pepper, sliced into strips 1/2 cup vinegar 1/4 cup sugar 2 tab lemon juice 1 tsp celery seeds 1 tsp salt 1/8 tsp pepper Vegetables R1529I'Fattoush - lebanese toasted bread saladJ Polland SoftwareK Middle EastL Salad Preheat oven to 300 . Use tomatoes held at room temperature until fully ripe. Core tomatoes; cut in wedges set aside. Cut pita breads in halves; cut each half into 8 wedges. Place on a shallow baking pan; bake until crisp, turning occasionally, about 25 minutes. Remove from pan; cool. In a large bowl, place lettuce, cucumber, tuna, cheese, onion, reserved tomatoes and pita wedges. In a measuring cup, combine salad dressing, parsley and mint. Pour over salad mixture; toss until combined. d3 med tomatoes (about 1 lb) 3 pita breads (6" diameter) 4 cup romaine lettuce leaves, cut into 1" strips 2 cup peeled & sliced cucumber halves 1 can white tuna, packed in water, drained 1/2 cup feta cheese, crumbled 1/4 cup red onion, quartered and sliced 3/4 cup vinaigrette salad dressing 1 tbsp parsley, chopped fresh 2 tsp mint leaves, dried, crushed R1530I#Fennel, green bean, and olive saladJ Polland SoftwareK ItalianL Salad If green beans are large, cut them in half lengthwise. Tough old beans should not be used in salads. Blanch the green beans in an abundant amount of boiling salted water until they are tender yet still crisp, about 10 minutes. Drain and refresh under cold running water. Shake dry. Trim the stalks off the fennel bulb and cut away any bruised, discolored, or tough outer leaves. Cut the fennel bulb in half lengthwise. Trim the root end and cut out the core at the base of the bulb. Slice the f Vegetables R1531I Greek navy beansJ Polland SoftwareK GreekL Salad Place drained, soaked beans in a large pot, add marinara sauce, onions, garlic, oregano, salt & pepper. Cook over medium to low heat, covered, for 2 hours, adding water in small amounts as needed. Add the feta and cook for an additional 1/2 hour. Serve with green or greek salad with a vinegar dressing and sourdough bread or hot rolls for a great one pot dinner. Hint: do not cook at too high a heat or for too long. The idea is to cook the beans, not to reduce them to mush. They still taste B)great, but tend to look more like mortar. 1 lb dried navy beans, soaked 1 yellow onion, roughly chopped 4 clove chopped garlic 1 jar 33 oz marinara sauce 1/4 lb feta cheese, washed, crumbled 1 tbsp oregano, dried 1 tsp salt 1 tsp ground pepper Beans R1532I(Greek pasta salad with shrimp and olivesJ Polland SoftwareK GreekL Salad -ennel lengthwise into thin strips. To make the dressing, combine the olive oil, lemon juice, anchovy, garlic, and salt in a large salad bowl. Before serving, remove the garlic clove, then toss the fennel and green beans in the dressing. Sprinkle the olives and grind the pepper over the top. Serves 4. 1 lb tender green beans, trimmed 1 large fennel bulb (about 1 pound) 1/4 cup finest olive oil 3 tbsp lemon juice 1 canned flat anchovy fillet, minced 1 garlic clove, peeled and crushed coarse salt to taste 1/4 cup oil-cured black olives, pitted and quartered freshly ground pepper RsMix first 10 ingredients in lg bowl. Add pasta and shrimp and toss to blend. Season to taste with salt and pepper. 3/4 lb tomatoes, chopped 1 lg red bell pepper, chopped 1/4 lb feta cheese, crumbled 6 green onions, chopped 1/2 cup olive oil 3 lg garlic cloves, minced 1/2 cup kalamata olives, chopped 1/4 cup lemon juice 2 tsp dry white wine 1 tsp thyme 3/4 lb pasta, cooked 3/4 lb bay shrimp, cooked Seafood R1533I#Greek pasta with sun dried tomatoesJ Polland Software Bring 2 cups of water to a boil. Add sun dried tomatoes until softened(about 2 minutes). Drain, slice thinly, and set aside. Slice peppers in thin strips and saut in olive oil until softened and heated through, but still a little crunchy. Set aside. Heat one tbsp of olive oil in a skillet. Add minced garlic and saut for 30 seconds. Add basil and saut for another 30 seconds or so. Add onions and heat through without softening. Add tomatoes, peppers, pine nuts, and olives and heat throughables x{{x{x{{x{x {x{{x {x{x{x x{{xx{{x{x{{x{x{{kfmu} Vegetables R1536I(Green bean & red bell pepper vinaigretteJ Polland SoftwareK CaliforniaL Salad 7Place string beans and bell pepper together in an attractive salad bowl. In a mixing bowl whisk together the onions, vinegar, sugar, water, and pepper to taste and oil. Continue to stir until sugar has dissolved. Pour dressing over vegetables. Refrigerate for one hour for flavors to marry. Yield four servings. 2 cups fresh green beans trimmed and blanched 2 bell peppers (red & yellow), julienned 1 scallion, chopped 1/3 cup rice vinegar pinch sugar 2 tbsp water Salt and pepper, to taste 1/2 cup olive oil Vegetables R1537I"Green bean & roasted peppers saladJ Polland SoftwareK CaliforniaL Salad GreekL SaladR Combine the tomatoes, cucumber, onion, peppers, olives and feta cheese in salad bowl. Mix dressing ingredients and add to salad. Toss and serve. Makes 5-6 servings. L3 tomatoes, chopped 1 long english cucumber, chopped 1 medium onion, thinly sliced 1 large pepper, thinly sliced (red, yellow or orange) 1 cup greek olives, or black olives 1/2 cup feta cheese, crumbled Dressing 1/4 cup red wine vinegar 3/4 cup vegetable oil or olive oil 1 tsp basil 1/2 tsp oregano 1/2 tsp salt dash ground pepper Vegetables R1538I,Green beans with penne in tomato & ham sauceJ Polland SoftwareK ItalianL Salad Cut the ends off the green beans and rinse them well, but leave them long. Place them in a steamer over boiling water and steam about 10 minutes. Be careful not to overcook; they should still be firm. Turn off the heat and loosen the lid, but keep warm. Pour the tomatoes into a bowl and crush tomatoes by hand. In a large skillet heat the oil until a drop of water sizzles. Add the garlic cook until it begins to become translucent. Add the beans and stir well. Strain the juice from the tomat =oes through a sieve into the skillet. Add the red wine, cognac, anchovy paste, oregano, basil, pepper and ham and stir well. Let simmer a few minutes, add salt to taste. Add the tomato paste to thicken. Cook the pasta. Drain well and stir gently into the bean mixture. Serve with parmesan cheese to pass at the table. Peel, seed and then thinly slice bell peppers. Cook green beans in large pot of boiling water until just tender but still firm to bite. Drain. Refresh under cold water. Drain beans well. Preheat oven to 350 . Heat 2 tbsp olive oil in heavy small oven proof skillet over medium heat. Add whole garlic cloves and saut until golden brown on all sides, turning occasionally, about 8 minutes. Cover skillet with lid. Transfer skillet to oven and cook until garlic cloves are tender, about 10 minut es. Cool. Chop garlic. (can be prepared 1 day ahead. Cover and refrigerate bell peppers, green beans and roasted garlic separately.) Whisk remaining 6 tbsp olive oil, vinegar and 2 tbsp fresh lime juice in small bowl. Place mixed greens in large bowl. Toss with just enough dressing to season to taste. Divide mixed greens among plates. Add roasted bell peppers, green beans, garlic, chopped fresh basil and toasted pine nuts to remaining dressing and toss to combine. Season to taste with salt CW and pepper. Place green bean mixture atop mixed greens on plates and serve. 8 servings :2 red roasted bell peppers 1 lb green beans, halved 8 tbsp olive oil 4 large garlic cloves, peeled 2 1/2 tbsp balsamic vinegar or 1 tbsp red wine vinegar 2 tbsp fresh lime juice 6 cups torn mixed greens such as radicchio, belgian endive, bibb lettuce or arugula 2 tbsp chopped fresh basil 2 tbsp toasted pine nuts Vegetables R1539I#Greens with herb ginger vinaigretteJ Polland SoftwareK CaliforniaL Salad jSeparate lettuce leaves from cores. Wash and pat or spin dry, being careful not to crush the whole leaves. Place a small amount of vinaigrette in a bowl and toss lettuce leaves lightly. When coated to your liking, arrange attractively on plates. Makes 6 servings. From the golden door spa to make herb ginger vinaigrette place everything in a jar and shake well. 1 head bib lettuce 1 head baby red leaf lettuce 1 head green oak leaf lettuce 1 head baby romaine lettuce 1 bulb endive 1 bunch arugula Herb ginger vinaigrette 2" cube fresh ginger, minced 1 bunch chervil, washed and patted dry, leaves & tops only 1/4 cup olive oil 1/2 cup rice wine vinegar 2 tbsp lemon juice 1 tsp mustard 1 tsp chopped parsley 1/4 tsp chopped shallots 1/4 tsp salt 1/4 tsp freshly ground black pepper Vegetables 40I$Majudra - wheat, lentil & onion dishK Middle EastL Salad {1 1/2 lbs fresh green beans 3 tbsp extra virgin olive oil 3 large cloves garlic, pressed 1 large can italian tomatoes 1/2 cup dry red wine 1-2 tbsp cognac 2 anchovies, mashed into paste 1 tsp oregano 2 tbsp fresh basil 2-4 oz cooked ham, finely chopped salt & black pepper to taste 1-2 tbsp tomato paste - kind that comes in a tube 8 oz penne regati parmesan cheese for serving Beans R1542I Mediterranean potato saladJ Polland SoftwareK ItalianL Salad Cook the potatoes in boiling salted water in a medium pot until tender but firm, about 15 minutes. Cooking time will vary according to the size of the potatoes. Drain. Return the potatoes to the pot and toss over high heat to evaporate any remaining moisture. Set aside to cool. When cool enough to handle, peel with a paring knife, removing any bruised or discolored areas. Cut into roughly 1" dice, keeping them irregular in size. Core the tomatoes and cut into chunks about the same size as the potatoes. Cut the red onion into slices about 1/8" thick. Combine the potatoes, tomatoes, red onion, olives, capers, and garlic in a large bowl. Add the olive oil, vinegar, salt, and pepper. Toss gently to mix. Adjust the seasonings and serve. Serves 4. In a large pot, bring the water to a boil over high heat. Drain the soaked beans in a strainer and rinse them lightly under cold running water. Add the beans to the pot, stir, cover, and reduce the heat to medium-low. Simmer approximately 1 1/2 hours, until the beans are tender, stirring occasionally and adding water if necessary. Drain the beans in a colander and let cool at room temperature. In a small bowl, mix together the olive oil, vinegar, and mustard. Set aside. Place the beans, onB ion, and tomato in a large bowl. Drizzle with dressing and toss. Add salt and pepper to taste. Place in the refrigerator to chill. Serve cold, garnished with thinly sliced rings of red onion if desired. Makes 8-10 servings -8 cups water 1 lb black beans, cleaned and soaked overnight 1/2 cup olive oil 1/4 cup balsamic vinegar 1 tbsp grainy dijon mustard 1 medium red onion, chopped 2 medium tomatoes, peeled, seeded, and diced salt and freshly ground black pepper to taste 1 red onion, thinly sliced, for garnish (optional) Potatoes R1543I Pearl barley salad with broccoliJ Polland SoftwareK CaliforniaL Salad rPlace pearl barley and water in a pot and bring to a boil. Reduce heat to medium and cook for about 45 minutes or until slightly soft. Rinse under cold water and drain. Blend barley with vegetables. Add vinaigrette to mixture and allow to marinate for 20 minutes before serving. Makes 4 servings. From the golden door spa. To make vinaigrette whisk together ingredients. ?1/2 cup pearl barley 1 1/2 cup water or stock pinch of salt and pepper 2 cup broccoli, lightly cooked 1 rib celery, finely chopped 1 small carrot, shredded Vinaigrette 2 tbsp chopped fresh basil 4 tbsp balsamic vinegar 1 tbsp olive oil 2 tbsp pommeray mustard or herb mustard 2 tbsp water Salt and pepper to taste Vegetables R1544I Potato and beet saladJ Polland SoftwareK Spanish/PortugueseL Salad 1 1/2 lb boiling potatoes coarse salt 2 medium firm ripe tomatoes 1/2 small red onion, peeled 1/4 cup green olives, coarsely chopped 1 tbsp capers 1 small garlic clove, minced fine 1/4 cup finest olive oil 1/4 cup imported good quality white wine vinegar salt and ground pepper to taste Cook potatoes in large pot of boiling salted water until tender. Drain and cool. Peel and cut into 1/2" dice. Place potatoes in large bowl. Add beets, onion, apples and pickles mix reserved beet juice, 2 tbsp vinegar and sugar in a small bowl. Pour over salad. Toss gently. Season to taste with salt and white pepper. Cover and refrigerate at least 3 hours. (can be prepared 1 day ahead; keep refrigerated.) Taste salad, adding more vinegar if tangier flavor is desired. Mound salad on large plB atter. Garnish top center with capers. Sprinkle chopped egg and parsley in rings around capers. Serve passing sour cream separately if desired. Many scandinavians also add chopped pickled herring to this traditional salad. Serves: 8 1 3/4 lbs red potatoes 2 16-oz cans whole pickled beets, drained (reserve 1/2 cup juice), cut into 1/2" dice 2 cups finely chopped red onion 2 medium pippin apples, peeled, cut into 1/2" dice 1 cup drained sliced bread and butter pickles, coarsely chopped 2 tbsp (or more) red wine vinegar 2 tsp sugar white pepper drained capers chopped hard-boiled egg yolks Chopped fresh parsley sour cream (optional) pickled herring (optional) Potatoes R1545I Red potato saladJ Polland Software the salad well, and serve it with radishes. The salad may be made several hours in advance and kept covered and chilled. Serves 6 1 lb arbroio rice 3 tbsp white wine vinegar 1 tbsp fresh lemon juice 1/2 cup olive oil 1 lb cucumber, peeled, seeded, and chopped 3/4 cup fresh mint leaves, minced Radishes (optional) salt and pepper to taste R1547I*Russian string beans with herb vinaigretteJ Polland Software R_1) whisk together garlic, mint, lemon juice, olive oil and salt. 2) pour over cabbage and toss.V 2 cups cabbage, shredded 2 garlic cloves, pressed 2 tbsp fresh mint, finely chopped 1/4 cup fresh lemon juice 1/4 cup olive oil salt to taste Vegetables R1549I"Shredded cabbage and chicken saladJ Polland SoftwareK Thai/VietnameseL Salad In a bowl, combine the chiles, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion and black pepper in a bowl. Let the dressing stand for 30 minutes. In a large mixing bowl, combine the shredded chicken, cabbage, carrot and mint. Sprinkle the dressing over all and toss well. Transfer the salad to a serving platter and garnish with the coriander sprigs. Sprinkle with additional black pepper and serve with shrimp chips, if desired. Yield: 4 to 6 full servings. Poultry R1550I Spicy thai slawJ Polland SoftwareK Thai/VietnameseL Salad Combine water, vinegar, soy sauce, cornstarch, and sugar in a saucepan. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat. Add peanut butter, stirring with a wire whisk until smooth. Stir in garlic, cilantro, and red pepper. Cover and chill. Place sliced bok choy in a large bowl; cover with ice water, and let stand 1 hour. Drain well, and pat dry with paper towels. Combine sliced bok choy, julienne-cut carrot, and sliced purple onion in a large bowl; add vinegar mixBAture, tossing gently to coat. Cover and chill. Yield: 8 servings. 01/2 cup water 3 tbsp white wine vinegar 1 tbsp low-sodium soy sauce 1 1/2 tsp cornstarch 1 tsp sugar 1 tbsp creamy peanut butter 1 large clove garlic, minced 1 tsp dried whole cilantro 1/2 tsp crushed red pepper 4 cups thinly sliced bok choy 1/2 cup (1") julienne-cut carrot 1/2 cup sliced purple onion Vegetables z2 chile peppers, seeded and minced 3 garlic cloves, minced 2 tbsp sugar 1 tbsp rice vinegar 3 tbsp fresh lime juice 3 tbsp nuoc mam (vietnamese fish sauce) 3 tbsp vegetable oil 1 medium onion, thinly sliced freshly ground black pepper 2 cups shredded cooked chicken 4 cups finely shredded cabbage 1 cup shredded carrot 1/2 cup shredded fresh mint Coriander sprigs, for garnish String bean & mushroom saladJ Polland SoftwareK FrenchL Salad In a large saucepan, bring the water to a boil. Add the beans and salt to taste. Cook for about 5 minutes or until just tender. Do not overcook. Drain and cool. Wash and dry the mushrooms, then slice them thinly. Prepare the sauce by whisking together the mustard, vinegar, cumin, hot sauce, salt and pepper. Slowly add the oil while whisking vigorously. In a salad bowl, place the beans, mushrooms, onion and chives. Pour the sauce over the vegetables and toss gently. Yield: makes 4 servings. 61 lb string beans or haricotvert, trimmed salt and freshly ground pepper to taste 1/2 lb fresh mushrooms 1 tbsp dijon-style mustard 2 tbsp red wine vinegar 1/4 tsp ground cumin 1/4 tsp hot sauce, such as tabasco sauce 3 tbsp canola or vegetable oil 1 cup thinly sliced red onions 1/4 cup chopped fresh chives Vegetables R1552I"String beans & tomatoes provencaleJ Polland SoftwareK FrenchL Salad Vegetables R1553I%Taboolie -- parsley and wheat salad Polland SoftwareK Middle EastL Salad h1) in a large bowl rinse and drain burghul wheat twice in cold water 2) chop each vegetable separately to a very fine chop or use a food processor, being careful not to over process, vegetables should retain their identity 3) in a large bowl toss burghul wheat, vegetables, oil, lemon and salt 4) if the salad seems to be a little bland add more salt and lemon 1 cup burghul wheat (med grind) 3 bunches parsley 1 bunch fresh mint 1 bunch green onion 3 tomatoes 1 cucumber 1/2 cup salad oil Juice of 3 lemons or to taste salt to taste Vegetables R1554I Tarragon salmon saladJ Polland SoftwareK FrenchL Salad In a large skillet, heat the olive oil with 2 tbsp of the cooking oil. Add onion and cook over medium heat until lightly wilted. Add string beans and the remaining oil, cover, and cook at medium heat for 10 minutes, stirring occasionally. Add tomatoes, season with salt and pepper, and continue cooking for another three to five minutes. Check seasoning. Allow to cool and then refrigerate. Yield: four to six servings. 3 tbsp olive oil 5 tbsp cooking oil 1 large onion, chopped 1-1/2 lbs fresh string beans, trimmed 1 cup tomatoes salt and pepper to taste Seafood R1555I Tex-mex tabouli saladJ Polland SoftwareK CaliforniaL SaladRJDrain and discard water from bulghur. Combine all and chill several hours. B1/2 cup bulghur, soaked in water to cover 3 hours 1 med. Onion, chopped 1/2 bunch fresh chopped cilantro 2 jalapenos, finely chopped 2 tomatoes, diced 1/2 cup cubed feta cheese 1/4 cup toasted pine nuts juice of 2 lemons salt and pepper to taste 1/4 cup rice wine vinegar 1/4 cup olive oil 2 large garlic cloves, crushed R1556I Thai chicken saladJ Polland SoftwareK Thai/VietnameseL Salad 1. Flake salmon into bite-size pieces. 2. Combine salmon with celery, onion and radishes in bowl; set aside. 3. Combine tarragon-mustard sauce, parsley, and lemon juice in bowl and stir well. Add to salmon mixture; toss gently to coat. Cover and chill. 4. Serve on lettuce-lined plates. Makes 4 servings. For this recipe you may use leftover salmon, canned salmon, or you can steam or microwave fresh or frozen fillets. 8 oz cooked salmon (or a 7 oz can) 1/3 cup celery, chopped 1/4 cup green onion, minced 1/4 cup radishes, chopped 3 tbsp tarragon mustard sauce (look up) 2 tbsp fresh parsley, minced 1 tsp lemon juice Lettuce leaves Poultry R1557I Thai cucumber saladJ Polland SoftwareK Thai/VietnameseL SaladR Throw all of this into a salad bowl, toss well, and serve. The longer you leave the salad sitting, the spicier the salad gets! Serves 4 1/4 cup bermuda onion, sliced very thin 4 small tomatoes, small wedges 1 large cucumber, cut lengthwise, seeded and sliced thin 8 red thai chiles, sliced thin 1 tbsp chopped fresh dill 1 red bell pepper, sliced very thinly 2 heaping tbsp dried shrimp, chopped very finely 3 tbsp fresh lime juice 1 1/2 tbsp fish sauce 2 tbsp sugar 1 tbsp sesame oil 1/4 cup fresh cilantro, chopped (optional) 1/2 cup raw peanuts, toasted in peanut oil till browned R1558I Thai noodle saladJ Polland SoftwareK Thai/VietnameseL Salad In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute. Transfer to paper towels; drain well. In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber. In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salad aBvnd toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts. 3 cups vegetable oil 20 wonton skins, cut into 1/4 strips 8 cups shredded mixed salad greens 4 cups bite-size pieces of barbecued or roast chicken 1 cup bean sprouts 1 lg yellow bell pepper, julienned 1/2 european seedless cucumber (about 8 oz), cut into thin julienne 6 tbsp fresh lime juice 1/4 cup fish sauce (nuoc mam) 1/4 cup (packed) light brown sugar 4 serrano chiles, seeded and minced 1/2 tsp freshly grated nutmeg 1 tbsp minced fresh lemon grass 1 tbsp finely minced fresh ginger 1Bi/4 cup minced fresh mint 3 tbsp minced fresh basil 1/4 cup dry-roasted unsalted peanuts, coarsely chopped Pasta R1559I Thai pork saladJ Polland SoftwareK Thai/VietnameseL Salad Place the pork in a large pan with the water and simmer until tender. Remove from the heat and add the fish sauce, lemon juice, sugar, chili sauce and onion. Set aside to cool. Shred the lettuce and place it in a nice salad bowl. Mix in some of the coriander and chopped basil. When the meat is still a little warm, tip it onto the lettuce, along with the juices. Decorate the edges of the dish with tomato slices. Sprinkle some roasted peanuts over the top, garnish with more chopped basil andB coriander. Best served at room temperature. The mix of textures and sweet/sour/salty/hot flavors make this a very pleasant dish to eat. Nice as part of a buffet meal, too. cabbage and onion in oil till just softened. Set aside in large bowl. Cook pasta till al dente. While pasta cooks, mix next 9 ingredients in a sauce pan. Heat gently, adding coconut milk gradually. Do not boil. Mix cooked pasta with sauce and veggies. Mix in cilantro and basil. Serve immediately. 4-6 main dish servings. This is a heavy dish; serve with a steamed veggies, and/or a light green salad. ~3 cups chopped cabbage 1 medium onion, chopped 1/2 tsp oil 9 oz pasta of some shape 1/4 cup crunchy peanut butter 1 tsp fresh lime juice 1/2 tsp brown sugar 1/2 tsp soy sauce 1/2 tsp worcestershire sauce 1/4 tsp crushed red pepper 1/2 tsp curry powder 1/8 tsp ground cloves 1 clove garlic, minced or mashed 7 oz coconut milk 1 tbsp chopped fresh cilantro 1 tsp chopped fresh basil %1 1/4 lb minced lean pork (or minced chicken) 2 tbsp water 2 tbsp thai fish sauce 2 tbsp lemon juice 1 tbsp sugar 1/2 tbsp or more of chili sauce 2 spring onions or scallions or shallots, finely chopped fresh coriander (cilantro) fresh basil shredded lettuce sliced tomatoes roasted peanuts R1560I'Thai-style grilled new york steak saladJ Polland Software Pasta R1562I)Turkey with greens and walnut vinaigretteJ Polland SoftwareK CaliforniaL Salad For vinaigrette: combine first 3 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper. For greens and turkey: toss greens, bell peppers and herbs together in large bowl. Using small sharp knife, cut peel and pith off fruit. Working over bowl to catch juice, cut fruit between membranes to release segments. Prepare barbecue (medium heat) or preheat broiler. Add fruit to greens. Add nuts to vinaigrette. Season turkey with salt and pepper. Grill until cooked through, B about 2 minutes per side. Toss greens with some of vinaigrette. Divide among plates. Top with turkey. Drizzle turkey with vinaigrette. Pass remaining vinaigrette separately. 2 servings the sonoma mission inn & spa offers this innovative entree. 1/4 cup balsamic vinegar 1/4 cup red wine vinegar 1/2 olive oil 1/4 cup fresh basil leaves, minced 1 lb tortellini, cooked 1/4 cup pine nuts, toasted to a light brown color 1/2 cup fresh parsley, finely chopped 1 red bell pepper, sliced into l/2" strips 1 green bell pepper, sliced into l/2" strips 1/4 cup romano cheese, freshly grated 1/4 cup parmesan cheese, freshly grated salt and freshly cracked black pepper 1/2 cup green onions, sliced 1/4" long Poultry R1563I#Warm bean salad with grilled shrimpJ Polland SoftwareK ItalianL Salad In a bowl, combine the shrimp, half the garlic, 1 tbsp of the rosemary and 2 tbsp of the olive oil with salt and pepper. Stir well. Cover and chill 1 hour. In a saucepan, heat the remaining oil, garlic and rosemary over medium heat just until fragrant, about 1 minute. Stir in the beans. Cover and cook over low heat 5 minutes or until warm. Remove from the heat. Stir in tomato, lemon juice and salt and pepper to taste. Grill the shrimp until lightly browned and just opaque in the thickest pB art, about 5 minutes. Spoon the beans onto 4 plates and surround with shrimp. Garnish with additional rosemary. Yield: makes 4 servings. F1 tbsp white wine vinegar 1 1/2 tsp honey 1 1/2 tsp sweet hot mustard 1/4 cup olive oil greens and turkey 8 cups mixed baby lettuces 1 cup yellow & red bell pepper, cut into matchstick-size strips 2 5-oz turkey breast cutlets 2 tbsp assort. Chopped fresh herbs 1 large grapefruit 1 large orange 1/4 cup toasted walnut pieces R12 jumbo shrimp, peeled and deveined 2 large garlic cloves, chopped fine 2 tbsp chopped fresh rosemary 4 tbsp extra-virgin olive oil kosher or coarse salt to taste ground black pepper to taste 3 cups cooked and drained tuscan-style beans (see recipe) 1 lg tomato, seeded and chopped 1 tbsp fresh lemon juice rosemary sprigs, for garnish Seafood R1564I Blueberry salsaJ Polland Software 2 large pink grapefruit 2 large oranges 2 large limes 1 medium jalapenos 2 tbsp minced fresh mint 2 tsp finely minced shallots 1/4 tsp salt 1/4 tsp cayenne pepper R1566I Clear creek salsaJ Polland SoftwareK SouthwesternL Salsa onion and garlic in olive oil over medium heat until tender. Add remaining ingredients except cilantro, stir then check for salt. Add more if desired. Reduce heat to low, cover and simmer for 30 minutes. Remove cover and simmer an additional 30 minutes or until thickened. Remove from heat and add cilantro and stir. Chill salsa overnight before using. Serve as a dip for chips or as a spicy topping on your favorite mexican or tex-mex food. Makes about a quart of salsa. Note: this makesB a medium hot salsa. Your lips will tingle a little but it won't make your eyeballs bleed. Adjust the amount of ancho to the desired heat level or add another kind of hot pepper such as serrano or jalapeno to give it a heat boost. @Olive oil 1 small onion, minced 5 cloves garlic, minced 3 large tomatoes, peeled, seeded, chopped coarse 1 fresh ancho chile, seeded and minced 1 yellow bell pepper minced 4 oz can chopped green chiles 1 tsp salt 1/4 tsp ground cumin 1 tbsp garlic powder 3 tbsp balsamic vinegar 3 tbsp lime juice 1 tbsp dried cilantro R1567I Cooked tomatillo salsaJ Polland SoftwareK MexicanL SalsaR Chop and saut the onion and jalapenos for 5 minutes. Add the tomatillos, tomatoes and salt, bring to a boil, reduce heat and simmer at least an hour. Add the cumin, garlic and cilantro and simmer for 30 more minutes. Serve hot.V 1 large onion 2 chiles jalapenos 2 cup quartered tomatillos 2 cup quartered red tomatoes salt to taste 2 tsp ground cumin 4 cloves garlic, crushed Several sprigs of cilantro, chopped R1568I Cranberry salsaJ Polland SoftwareK CaliforniaL Salsa Boil cranberries for about a minute in one quart of water. Drain well. Mince the garlic and seed and mince the chile peppers. Combine with chopped cilantro, scallions and the cranberries in a mixing bowl, and mix by hand, squeezing some of the cranberries to a pulp and leaving the rest whole or in large pieces. Add the lime juice, sugar, salt and pepper to taste. The salsa should be a little sweet, a little sour, and nice and spicy. 1 12-oz bag of cranberries 1 clove garlic 1 or 2 jalapeno chiles (or serranos) 4 tbsp finely chopped cilantro 3 scallions, minced juice from 3 limes (about 1/3 cup) 1/2 cup sugar (or less) Salt and ground pepper to taste R1569I$Cucumber and mango salsa with citrusJ Polland SoftwareK CaribbeanL SalsaR Combine all ingredients except cilantro and salt. Cover and refrigerate 1-4 hours. At serving time, stir in cilantro and season with salt. Makes about 3 cups. 1 lg ripe mango, peeled & chopped 1 cucumber, peeled and chopped 1 red bell pepper, finely chopped 1/2 cups finely chopped red onion 1/4 cups fresh orange juice 1/4 cups fresh lime juice 2 tbsp chopped cilantro salt to taste Cucumber papaya salsaK CaliforniaL SalsaROCombine ingredients, cover, and refrigerate at least 6 hours. Makes 2 1/2 cups. -1 med cucumber, peeled and chopped into 1/4" cubes 1 med papaya, peeled, seeded, and chopped into 1/4" cubes 3/4 cups finely chopped fresh pineapple 2 tbsp chopped shallot 1 jalapeno, seeded and minced 2 tbsp minced fresh mint juice of medium lime 1 tbsp rice wine vinegar 1/2 tsp sugar 1/2 tsp salt R1571I El torito salsaK MexicanL Salsa In a food processor or blender, process about 30 seconds 1 cup crushed tomatoes with added puree (such as progresso) mixture should still be somewhat chunky. Add crushed tomatoes to other ingredients in bowl and mix well. Can be refrigerated. Makes about 2 1/4 cups F2 cup tomatoes, diced 1/4", including juice 1/4 cup yellow onion, diced 1/4" 2 green onions, finely chopped 1 tbsp canned jalapenos, seeded and finely chopped 2 serrano chiles, seeded and minced 2 tsp fresh lime juice 1/4 tsp ground cumin 1/4 tsp dried mexican oregano, crumbled 1/4 tsp salt 1/4 cup cilantro leaves, chopped R1572I Ginger salsaJ Polland SoftwareK CaliforniaL SalsaR Wash, stem and seed the chiles, cut crosswise into thin slices. Then, in a small bowl combine all of the ingredients except the sliced chiles, mix them well and sprinkle the chiles over the top. Refrigerate, covered, for at least one hour. 2 medium firm, ripe tomatoes, stemmed and coarsely chopped 1/4 cup finely chopped onions (maui s, vidalias or walla wallas) 1/4 cup chopped fresh cilantro 3 tbsp fresh squeezed lemon juice 1 tbsp finely chopped fresh ginger root 1 tsp salt 2 fresh, hot green chiles R1573I Green salsa crudaK SouthwesternL Salsa 1 lb jicama, peeled and diced 2 carrots, peeled and diced 1 red bell pepper, seeded and diced 1 medium onion, chopped 1 jalapeno, seeded and finely diced 2 cloves garlic, finely chopped 6 roma tomatoes, chopped 1/2 cup rice vinegar 2 tbsp canola oil dash freshly ground black pepper 1/2 tsp crushed red pepper flakes 1 tsp dried oregano 1/2 tsp salt, optional 3 tbsp chopped fresh cilantro R1575I"Jicama salsa with papaya and mangoJ Polland SoftwareK CaliforniaL SalsaRUIn a medium bowl, combine all ingredients. Serve immediately. Makes about 3 1/2 cups. &1/2 cups chopped, peeled jicama 1 medium mango, seeded, skinned and diced to 1/8" pieces 1 medium papaya, seeded, skinned and diced to 1/8" pieces 1/2 chopped red onion 1/2 chopped cilantro 1 anaheim chile, seeded and chopped 1 tbsp lime juice 2 cloves garlic, minced salt and pepper to taste R1576I Mango salsaJ Polland SoftwareK CaribbeanL Salsa +RvCombine everything, cover and refrigerate about an hour. Serve with chicken, turkey, pork or prawns. Makes 6 servings.V 3 large mangos, peeled, seeded cut in small cubes 1 red or green jalapeno, seeded and finely minced 4 tbsp fresh lime juice 1-1/2 tbsp finely chopped fresh mint 1 tsp finely grated fresh ginger Pinch cayenne pepper pinch salt R1577I Melon salsaJ Polland SoftwareK CaliforniaL SalsaR Rinse the onion with hot water in a strainer before adding it to the salsa. Finely chop all, mix and let sit at least 30 minutes before serving. Melon salsa should be eaten the same day it is made.V 1 ripe cantaloupe 1/2 sweet red pepper, seeded 2 serrano chiles 2 tbsp finely chopped cilantro 1 tbsp unseasoned rice vinegar juice of one lime sugar to taste R1578I Mexican beer salsaJ Polland SoftwareK MexicanL SalsaR Rinse the onion with hot water in a strainer before adding it to the salsa. Finely dice all, mix and let sit for an hour before serving. 2 tbsp diced onion 2 cups tomatoes (roma/plum) chopped into 1/4" cubes 2 or more serrano chiles 2 tbsp finely chopped fresh cilantro 2 tsp sugar 1/4 mexican beer 2 tsp salt juice of one lime R1579I Mucho salsaJ Polland SoftwareK MexicanL SalsaR[Combine everything and cook about 3 hours. You can add tomato paste if you like it thicker.V 2 1/2 gallons peeled and quartered tomatoes 4 large onions, chopped 6 green peppers, chopped 1 tbsp cayenne pepper 2 cups vinegar 1 cup sugar 1/2 cup salt 2 tbsp chili powder 2 (4 oz) cans green chilies R1580I Nectarine- orange salsaJ Polland SoftwareK CaliforniaL Salsa Soak onion in cold water while preparing fruit. Slice nectarines into wedges and again into small cubes. Cut ends off the oranges down to the pulp. Stand fruit on one end. With a sharp knife, cut away the peel and white pith in slices from top to bottom. Cut between the membranes to remove the segments. Drain onion and pat dry with paper towels. Combine with rest of ingredients except basil and refrigerate about an hour. Just before serving, shred basil with scissors and stir into salsa. SB,erve with chicken or fish. Makes 8 servings. 1/4 cup minced red onion 6 medium nectarines 2 large oranges 2 red or green jalapenos, seeded and minced 4 tsp rice vinegar 1/4 tsp cayenne pepper 1/4 cups finely shredded fresh basil leaves R1581I Orange salsaJ Polland SoftwareK CaliforniaL SalsaRQCombine salsa ingredients in a non-metallic bowl and refrigerate at least 1 hour. 2 oranges, peeled, cut in 1/2" pieces 1 onion, red, small, chopped 1 chile, jalapeno, seeded, finely chopped 1/4 cup cilantro, chopped 2 tbsp lime juice, fresh 2 tbsp olive oil 1/2 tsp salt 1/2 tsp oregano, dried, leaves, crushed R1582I Papaya salsaJ Polland SoftwareK CaliforniaL Salsa Select a papaya that is more than half yellow and yields to gentle pressure between the palms. Fruit should be smooth, unshriveled and free of bruises. In a small saucepan, heat oil and saut shallots and ginger over medium heat for 6-7 minutes, until softened, stirring often. Remove pan from heat and stir in curry powder until well blended. Add remaining ingredients. Store in a covered container and refrigerate for at least 3 hours or over night. Serve chilled with vegetables, cold seafooB d or cooked fish. Makes 1 cup. 1 tsp oil 2 shallots, finely chopped 2 tsp finely grated fresh ginger 1/2 tsp curry powder 1 medium papaya, peeled and finely chopped 2 tbsp lime juice 1 tbsp finely chopped fresh cilantro R1583I Peach salsaJ Polland SoftwareK CaliforniaL SalsaR Combine all ingredients. Let flavors mellow for 30 minutes and serve. Makes 3 cups. Serve with grilled or roasted chicken, beef or lamb.V 2 cups peaches peeled, diced ripe 1/2 cup red onion diced 1/2 cup red pepper diced 1/2 tsp jalapeno or serrano chili finely minced 2 tsp olive oil 2 tbsp lime juice 1/2 tsp salt 1/2 tsp oregano, dried, leaves, crushed R1584I Peanut- garlic salsaJ Polland SoftwareK CaribbeanL Salsa xIn a food processor, or using a chef's knife, mince the garlic, chili peppers and peanuts. Add the cilantro leaves and process until coarsely chopped. Or, chop the cilantro and add to the other ingredients. Transfer to a bowl, stir in the water, lime juice and (optional) salt. Cover, refrigerate for a few hours, and enjoy. Can remain refrigerated if covered for about a week 8 cloves garlic 3 red serrano chile peppers, stemmed 1 1/3 cups dry roasted peanuts 3/4 cups cilantro leaves 3/4 cup water 1/4 cup fresh lime juice 1/4 tsp salt (optional depending on whether nuts are salted) R1585I Pebre - chilean hot salsaJ Polland SoftwareK South AmericanL Salsa Combine the olive oil, vinegar and water in a bowl and beat with a whisk. Add remaining ingredients, mix well, and let stand for 2 hours to blend the flavors. Served with grilled or roasted meats substitute 1 jalapeno or 1 habanero chile if the aji chiles are unavailable. Yield: 2 cups. 2 tbsp oil, olive 1 tbsp vinegar, wine, red 1/3 cup water 4 chiles, aji, seeded, stemmed and minced 2 garlic clove, minced 1/2 cup onion, minced 1/2 cup cilantro, minced 1 tsp oregano, minced Salt to taste R1586I Pico de galloJ Polland SoftwareK CaliforniaL SalsaRpIn a serving bowl, toss all ingredients together. Add salt and pepper to taste.[From las brisas in laguna beach]V 4-1/2 tbsp finely chopped onion 4-1/2 tbsp peeled, seeded and chopped tomato 3 tbsp chopped fresh cilantro 3 serrano chiles, seeded and chopped 1 tbsp fresh lime juice R1587I Pineapple and peppers salsaJ Polland SoftwareK CaliforniaL SalsaR Place pineapple on a cookie sheet and broil until just beginning to brown, about 5 minutes per side. Remove from broiler and finely chop, reserving juice. Mix with the remaining ingredients, cover, and refrigerate at least 2 hours. Makes 4 servings. 1 large pineapple, peeled, quartered and core removed 1 green bell pepper, seeded and cut into 1/4" pieces 1 red bell pepper, seeded and cut into 1/4" pieces 1 small red onion, finely chopped 1/4 cups light sesame oil 1/4 cups finely chopped cilantro 2 tbsp fresh lime juice 2 tbsp minced fresh parsley 2 tbsp snipped fresh chives 1 whole serrano chile, finely minced salt and pepper to taste R1588I Pineapple- red chile salsaJ Polland SoftwareK CaliforniaL Salsa *Put the fruit and vegetables through the small die of a food grinder to make a medium-sized chunk consistency. Ingredients should not be pureed. Combine results with rest of ingredients and marinade at least 2 hours before serving. Serve at room temperature with grilled swordfish. Makes 6 servings 1/2 very ripe pineapple, cored and chopped 1/2 mango or papaya, chopped 1/2 red bell pepper, chopped 1/2 yellow bell pepper, chopped 1/4 jicama, chopped 1/2 tbsp grated fresh ginger 1 clove garlic, minced 1 serrano chile, seeded and minced 2 dried cayenne chiles, seeded and minced (or 1/8 tsp ground cayenne) 2 tsp minced fresh cilantro 2 tsp minced fresh basil 2 tsp minced fresh mint 1 tbsp white wine vinegar 1 tbsp rice wine vinegar 1 tsp soy sauce 1 tsp sesame oil salt to taste juice of B 1 lime or to taste R1589I Pineapple salsaJ Polland SoftwareK CaliforniaL Salsa Drain 1/2 cups of juice from pineapple a reserve for other use. Combine all ingredients, cover and refrigerate for 2-4 hours. Serve at room temperature or slightly chilled. Spoon over chicken or fish or tacos or use as dip for chips. Makes about 2 cups, more if tomato is used. 20 oz crushed pineapple with juice, canned or fresh 1/2 cup minced red bell pepper 1/4 cup minced green bell pepper 1 tbsp minced green onion 2 tsp each minced cilantro and jalapeno 1 tsp grated lime zest optional: 1 cups peeled, seeded ripe tomato optional: olive oil, fresh lime juice R1590I Pomegranate salsaJ Polland SoftwareK SouthwesternL Salsa Break pomegranate into large chunks. Immerse in bowl of water and break apart to release seeds. Discard membrane and skin. Drain seeds and pat dry. Cut peel and white membrane from orange. Holding fruit over a bowl, cut between inner membranes to free segments, adding them to bowl. Squeeze juice form membrane into bowl, discard membrane. Cut each segment into chunks. Add pomegranate and remaining ingredients. Serve or cover and chill overnight. Serve with grilled or broiled fish. Makes aboB ut 1 cup, serving 4 to 6. 1 large or 2 medium pomegranates (about 3/4 lb total) 1 large orange 1 tbsp chopped cilantro 1 green onion, thinly sliced 2 tbsp lime juice 1/4 tsp ground cumin 1-3 tsp minced seeded fresh jalapeno salt to taste R1591I Roasted garlic salsaJ Polland SoftwareK SouthwesternL Salsa The original version calls for running vegetables through a meat grinder. However, you can coarsely chop small batches with a food processor using on-off pulses. Preliminaries: build a charcoal fire, then scatter presoaked mesquite chips over the coals. Using a mesh grilling rack, grill garlic cloves, turning often until golden brown. Remove from grill; reserve. Grill tomatoes, onions and chiles over glowing coals, turning frequently, until skin is charred. Remove from grill and leave skin l on vegetables. Procedure: core tomatoes; remove stems (not seeds or veins) from chiles. Cut tomatoes, onions, and chiles into chunks. Place in food processor or blender, then pulse on-off until mixture forms small, firm pieces. Thoroughly combine ground vegetables with remaining ingredients. Cover; chill at least 24 hours before serving. Yields about 8-10 cups. 3/4 packed cup garlic cloves, peeled 10 large ripe tomatoes 3 lbs large yellow onions, peeled 1/2 lb fresh jalapeno chiles 1/2 qt fresh cilantro, chopped 1 cup chopped green onions, including green tops 1/4 cup extra-virgin olive oil 1/4 cup hot pepper sauce 1/4 cup cajun spice blend R1592I Salsa crudaJ Polland SoftwareK MexicanL SalsaRZCombine all ingredients in a medium bowl. Mix well. Cover and refrigerate. Yield: 3./4 cup 1 lg ripe tomato, cored, peeled, seeded and diced 2 tbsp finely chopped onion 1 tsp fresh jalapeno pepper (approx. 1/2 small seeded pepper) 1-2 tsp lime juice 1/8 tsp salt 1 tsp finely chopped fresh cilantro R1593I Salsa de aji - ecuadorJ Polland SoftwareK South AmericanL Salsa Combine the tomatoes, onion and cilantro in a bowl. Place the chiles, water and 3 tbsp of the tomato, onion, cilantro mixture in a blender or processor and puree until smooth. Add the chile puree to the remaining mixture and mix well. Salt to taste. Variations - ecuadorians are very fond of adding beans to their salsa. The most popular beans are the lupini, which are lg white beans about the size of lima beans. Just add the cooked beans directly to the salsa. Or, add 1 tsp peanut butter wiB th the chiles in the blender and follow the above recipe. Substitute yellow wax hot chiles or jalapenos if the aji chiles are not available. Yield: 2 cups. 2 lg tomatoes, seeded, chop fine 1 med onion, chopped fine 1 tbsp cilantro, chopped 4 lg chiles, aji, seeds and stems removed 1/2 cup water Salt to taste Vegetables R1594I Salsa de coloradoJ Polland SoftwareK MexicanL Salsa Wash chiles, stem and seed. Cook in boiling water to cover well 10 mins. Or until soft. Remove and drain. Reserve liquid. Place chiles in blender with 1/2 cup reserved liquid and blend to a paste. Repeat until all chilies are used. Heat oil in large skillet. Add garlic and flour and cook, stirring until flour browns. Add chile paste slowly to mix well with flour to a smooth paste. When all the chile paste is added, bring to a boil, stirring constantly. Cook until it thickens. 3-4 minutes. BEThin with water to a thick, saucy consistency. . Makes about 5-6 cups Vu24 mild dried red chiles, like new mexico or anaheim 4 tbsp oil 10 cloves garlic, minced salt to taste 6 tbsp flour R1595I Salsa de la casaK MexicanL Salsa Cut tomatoes in half; remove seeds and coarsely chop. Combine the tomatoes, onion, jalapeno peppers, cilantro, garlic and lime juice in a medium bowl. Add salt and black pepper to taste. Cover and refrigerate for 1 hour up to 3 days for flavors to blend. Makes about 2 1/2 cups. 4 medium tomatoes 1 small onion, finely chopped 2 or 3 jalapeno peppers, fresh, stemmed and seeded 1/4 cup chopped cilantro 1 small clove garlic, minced 2 tbsp lime juice ground black pepper R1598I Salsa picanteJ Polland SoftwareK MexicanL SalsaRnMix all ingredients in a food processor until they form a thick sauce. Chill and serve. Makes about 1 1/2 cupsV 4 medium-size ripe tomatoes, peeled and seeded 8 scallions, including some green part, minced 5 pickled jalapenos, minced 4 sprigs cilantro, minced salt & pepper to taste 4 cloves garlic, minced 2 tbsp olive oil R1599I Salsa rancheraJ Polland SoftwareK MexicanL Salsa BRiAdd tomatoes and cook down to thick puree. Season and remove from heat. Add chiles and vinegar, mix well.V 2 tbsp oil 2 large tomatoes, peeled and seeded salt & freshly ground black pepper pinch of sugar 12 oz can of jalapenos, rinsed and chopped 1 tbsp vinegar heat oil in skillet. R1600I San antonio salsaJ Polland SoftwareK SouthwesternL SalsaR Fry the onions and garlic until limp. Add remaining ingredients except cilantro and cook gently, 15 minutes. Add cilantro and cook 1-2 minutes more. Serve hot or cold. Makes 2 cups.V 1 tbsp olive oil 1 medium onion, finely chopped 2 cloves garlic, chopped 3 large tomatoes, peeled and seeded 1/2 tsp sugar 2 serranos chiles, chopped salt & freshly ground black pepper 1 tbsp cilantro, chopped R1601I Spicy squash salsaJ Polland SoftwareK CaliforniaL SalsaR Combine all ingredients and cook 30 minutes. Pour into sterile jars and seal. Good over any kind of bean, black-eye peas etc. Makes 4 pints. 1 lg onion, chopped 2 cucumbers, chopped 1 lg zucchini, chopped 1 butternut squash, chopped 5 jalapeno peppers, chopped 6 cherry tomatoes, halves 1 tsp dry mustard 1 tsp turmeric 1/2 tsp salt 2 cup white vinegar (5 % acidy) 1 cup sugar 1 tsp black pepper 1 tsp celery seeds R1602I Squash salsaJ Polland SoftwareK CaliforniaL SalsaR Rinse the onion with hot water in a strainer before adding it to the salsa. Finely dice all, mix and let sit for an hour before serving. 1 small zucchini (peeled) 1 small yellow summer squash (peeled) 1 carrot (peeled) 2 tomatillos 1 medium tomato 1 clove garlic 3 serrano chiles 1/2 small red onion 1 tbsp finely chopped fresh marjoram 4 tsp extra virgin olive oil 1 tbsp unseasoned rice vinegar sugar and salt to taste R1603I Sweet pepper salsaJ Polland SoftwareK SouthwesternL Salsa In medium bowl, combine everything and mix. Cover and refrigerate at least 6 hours. This mild, smoky salsa will keep refrigerated at least a week and improves with age. Makes a wonderful sauce for cold pasta. Makes about 1-1/2 cups. t1 12-oz can plum tomatoes, drained and coarsely chopped 2 7-oz jars roasted red peppers, diced 1 fresh ripe tomato, coarsely chopped 2 tbsp bermuda onion chopped 2 tbsp fresh basil chopped 2 tbsp cilantro chopped 1 tbsp olive oil 1/2 tsp white wine vinegar 1/2 tsp lime juice 1/4 tsp ground black pepper 3 drops hot pepper sauce 1/2 yellow bell pepper, cut into 1/4" dice R1604I Tequila cranberry salsaK CaliforniaL SalsaRJCombine all ingredients. Mix well and store in refrigerator. Makes 2 cups.V 1 minced serrano chile, seeded 2 cups cranberries coarsely chopped 1 tbsp grated orange peel 3 tbsp chopped cilantro 3 tbsp orange juice 1 tbsp tequila 2 tsp grated fresh ginger 1/4 tsp cumin 1/4 cup honey R1605I Three tomato salsa CaliforniaL Salsa Heat the oil in a saut pan or skillet over medium-high heat. Add the onion and saut 2 minutes. Add the white wine and tomatillos, stir to combine, and remove from heat. Add the red and yellow tomatoes to the pan while the mixture is still warm. Season to taste with salt and pepper, add the basil, and allow to stand at least 20 minutes before serving for the flavors to blend. Drain the juices from the relish before serving. Serves: 6 note: the relish can be prepared up to a day in advanceBW and refrigerated. Bring to room temperature before serving to achieve the best flavor. 3 tbsp olive oil 1/2 small red onion, peeled and diced 1/3 cup dry white wine 8 tomatillos, cored, and diced 4 ripe tomatoes, seeded and diced 1 pint yellow cherry tomatoes, seeded and diced Salt and white pepper to taste 6 fresh basil sprigs, minced R1606I Tomatillo- pineapple salsaJ Polland SoftwareK CaliforniaL Salsa HIn food processor fitted with metal blade, combine 1-1/2 cups pineapple with rest of ingredients except cilantro. Puree until smooth. Scrape salsa into a bowl and stir in remaining diced pineapple and cilantro. Cover and let stand at room temperature for an hour. Serve with grilled fish, chicken, pork or lamb. Makes 6 servings 1/2 large ripe pineapple, peeled, cored, and cut in a small dice (about 2-3/4 cups) 5 small fresh tomatillos, husked, rinsed in warm water and coarsely chopped 1/2 jalapeno or serrano chile, seeded and minced 2-3 tbsp fresh lime juice 1/4 tsp salt 1/4 cups minced cilantro R1607I Tomatillo salsaJ Polland SoftwareK MexicanL Salsa Husk the tomatillos and wash them under very hot water. Cool under cold running water, and puree in food processor or blender. Add the onions, serrano chile, cilantro, and lime juice. Add a touch of sugar if the tomatillos are too sour add a little olive oil if you wish. 1 lb fresh green tomatillo 3 tbsp finely chopped sweet red onion 1 serrano chile, finely chopped 1 bunch fresh cilantro, roughly chopped juice of 1 lime sugar to taste (optional) 1-2 tbsp extra virgin olive oil (optional) R1608I1Tomato-chile salsa with papaya, mango & pineappleJ Polland SoftwareK CaribbeanL SalsaR\Combine all ingredients and keep at room temperature to serve immediately. Makes 4 servings. r1/2 med tomato, seeded, chopped 2 jalapeno or serrano chiles, trimmed, seeded, and finely minced 1/2 med red onion, diced 1 med mango, seeded, skinned, diced 1 medium papaya, seeded, skinned and diced to 1/8" pieces 1/4 medium pineapple, seeded, skinned & diced to 1/8" pieces 1/3 cups red wine vinegar 2 tbsp olive oil 1/4 cups cilantro or mint leaves, roughly chopped R1609I Tropical fruit salsaJ Polland SoftwareK CaliforniaL Salsa WBlanch the chopped onion in boiling water for 1 minute to remove raw taste. Remove from water with slotted spoon and plunge into ice water to cool and stop cooking. Drain well. In large bowl toss all ingredients until combine. Cover and refrigerate for at least an hour before using. Serve with grilled fish, veal or chicken. Makes 8 servings. 21 medium red onion, chopped 1 mango, peeled and diced 1/2 papaya, peeled, seeded and diced 1 cantaloupe, peeled, seeded diced 3 serrano or jalapeno chiles, seeded and finely chopped 1/2 red bell pepper, chopped 1/4 cup fresh mint leaves, chopped 2 tbsp peanut oil juice of 2 limes salt and pepper to taste R1610I 1705 ad tomato sauceJ Polland SoftwareK ItalianL Sauces/Condiments Vegetables R1611I%Ajilimojili - garlic and pepper sauceJ Polland SoftwareK CaribbeanL Sauces/CondimentsRzProcess peppers, peppercorns, garlic and salt till fine. Transfer to a bowl and beat in lime juice and oil. Yield: 3 cups.V 3 peppers, red, hot and seeded 3 peppers, bell, red and seeded 4 peppercorns, white 4 lg garlic cloves and peeled 2 tsp salt 1/2 cup lime juice 1/2 cup oil, olive R1612I Ancho oregano pecan butterJ Polland SoftwareK SouthwesternL Sauces/CondimentsR This pumpkin-colored butter is good to add to squash, corn, soups, sauces, and pasta, and to melt over grilled fish, chicken, or steaks.V 3 cloves of garlic 1 ancho chile, briefly toasted and ground (approx. 4 tsp) 2 tbsp chopped fresh oregano 1 tbsp gold tequila 3 generous tbsp chopped pecans salt and pepper to taste 1/4 lb unsalted butter (1 stick) R1613I#Avgolemono saltsa - egg lemon sauceJ Polland SoftwareK GreekL Sauces/Condiments Heat the olive oil over low heat in a heavy, non-reactive saucepan and add the chopped garlic and a grind or two (no more) of black pepper. Take care that the garlic doesn't brown. After a minute (no more) add the tomatoes and stir with a wooden spoon. Break up the pulp evenly. Add the salt, stir, and let the sauce stew for about 6 - 7 minutes over a gentle heat. You don't want to reduce the sauce at all. Wipe, but do not wash, the basil leaves. That may cause discoloration. Add them whole E to the sauce and cook gently until the tomatoes are soft and the basil has released its flavor. Do not overcook. Remove from the heat, allow to cool and remove basil leaves. They should be dark and wilted. If you follow these directions exactly, and use only the finest ingredients, you will be very pleased with this sauce. 3 tbsp extra virgin italian olive oil 2 cloves garlic, crushed & chopped 1 lb fresh, ripe whole tomatoes peeled and segmented 1/2 tsp salt 5 very large or 10 medium basil leaves, fresh and unbruised This is a basic sauce in greek cooking which is used in many ways in many recipes, either poured over vegetables, fish, and meats or combined into the sauce in which the meats or vegetables were cooked. Whenever possible, use the stock in which the dish was cooked. If fresh stock is not available, canned broth or diluted chicken stock base may be substituted. To prepare, beat egg whites until stiff. Add egg yolks and continue beating. Add lemon juice very slowly, beating constantly so that j the sauce does not curdle. Thicken hot broth with cornstarch dissolved in a little cold water. Slowly add boiling stock to egg mixture, beating constantly until smooth and creamy. If a recipe calls for adding the egg-lemon sauce to the sauce or stock in which a dish was cooked, omit the cornstarch, and add according to directions in the recipe. Makes 2 cups. VM3 eggs, separated 2 lemon, juice of 1 cup broth or stock 1 tbsp cornstarch R1614I Barbecue sauce/Condiments =2 med onions finely chopped 1 clove garlic, finely chopped 1/4 cup vegetable oil 2 tbsp chili powder 2 cups catsup 1 cup vinegar 1/2 cup lemon juice 1/4 cup worcestershire sauce 1/3 cup finely packed brown sugar 2 tbsp prepared mustard 1 tbsp crushed celery seed 2 tsp crushed cumin seed 2 tbsp butter or margarine R1616I Basic chinese sauceJ Polland SoftwareCondiments Heat sesame oil in heavy saucepan. Add garlic and saut till golden. Pour stock over garlic, then add soy sauce, ginger, and sherry and cook over moderate heat. Dissolve cornstarch in just enough water to make it smooth and pourable. When liquid in saucepan is just under boiling point lower heat and whisk in the cornstarch. Let the sauce simmer slowly till thickened, stirring constantly. 1 tbsp sesame oil 2 or 3 cloves garlic, minced 1-1/2 cups veg. Stock or water 4 tbsp soy sauce (or to taste) 3 tbsp dry sherry 1/2 to 1 tsp freshly grated ginger 1-1/2 tbsp cornstarch R1617 Basil garlic parmesan butterJ Polland SoftwareK ItalianL Sauces/CondimentsR Delicious with corn, whether roasted, steamed, or in corn soup; with green beans, squash, spinach, or baked tomatoes; with rice pasta, or on sliced baguette (sprinkled with parmesan); and on grilled chicken or fish.V 4-6 cloves garlic, minced 1/2 cup freshly chopped basil 3-4 tbsp lightly toasted pine nuts or more (optional) 1 tbsp white wine 2 tbsp freshly grated parmesan cheese Salt to taste crushed diced red chile to taste 1/2 lb unsalted butter R1618I Basting sauceJ Polland SoftwareK AmericanL Sauces/CondimentsRPCombine vinegar, hot pepper sauce, sugar, salt and pepper in bowl. Makes 2 cups.Vn1 3/4 cups white vinegar 2 tbsp hot pepper sauce 2 tbsp sugar 1 tbsp salt 1 tbsp freshly ground black pepper R1619I besciamelle SauceJ Polland SoftwareK ItalianL Sauces/Condiments 1. In a small saucepan, combine the milk, bay leaves and nutmeg and bring to a simmer over moderate heat. 2. Meanwhile, in a heavy medium saucepan, melt the butter. Stir in the flour and cook over moderate heat, mixing frequently, until smooth and light in color, about 1 minute. Gradually whisk in the milk until smooth. Cook over low heat, whisking frequently, until the sauce thickens and no floury taste remains, about 10 minutes. Strain the sauce through a fine sieve and season with salt B and pepper to taste. Let cool. 3 1/2 cups milk, at room temperature 2 bay leaves pinch of nutmeg 6 tbsp unsalted butter 1/2 cup all-purpose flour salt and freshly ground pepper R1620I Bombay curry sauceJ Polland SoftwareK East IndianL Sauces/CondimentsR In a saucepan, melt margarine and saut all ingredients except yogurt and salt. When mustard seeds have popped, remove from heat, and cool. Add yogurt and salt. Serve with vegetables and meat. Yield: 1 1/2 cups 1 1/2 cups yogurt 2 tbsp margarine 1 tsp turmeric 1 tsp mustard seed 1 clove garlic, minced 2 tsp cumin seed 1/2 tsp cayenne 1/8 tsp cardamom 1 tsp salt 1 tbsp minced green onion 1 tbsp minced parsley R1621I Bread crumb coatingJ Polland SoftwareK AmericanL Sauces/CondimentsR Combine garlic and oil with bread crumbs, cornmeal, lemon zest, salt and pepper and mix well. Crumb mixture should be fine and uniform.V 5 lg baked garlic cloves 1 tbsp olive oil 1 1/3 cup fresh, finely processed white bread crumbs 2 tbsp yellow cornmeal grated zest of 1 lemon 1/2 tsp salt 1/4 tsp freshly ground pepper R1622I Buzzard's breath barbecue sauceJ Polland SoftwareK AmericanL Sauces/CondimentsRuCombine all ingredients in a sauce pan and simmer for 15 minutes. Puree in a blender or food processor. Makes 2 pints 2 cups chopped onions 1 cup very strong coffee 1 cup worcestershire sauce 1 cup catsup 1/2 cup cider vinegar 1/2 cup brown sugar 3 tbsp chili powder 1 pureed habanero pepper - include seeds 4 garlic cloves, pressed 1 tsp pepper, freshly ground R1623I Caribbean hot pepper sauceJ Polland SoftwareK CaribbeanL Sauces/Condiments Rinse and drain peppers; cut off and discard stems. Slice peppers roughly in a food processor. Chop peppers; gradually add sherry and brandy, continuing to run machine until it produces a rough puree. Add lime juice and salt; add ground hot red pepper if fresh peppers used are fairly mild. Scrape mixture into a clean, dry pint jar. Cover top with square of nylon net or two layers of cheesecloth held in place with band portion of canning lid. Set jar in warm spot and allow to ripen and swap flavors for two or three weeks, giving it a gentle shake now and then. Taste sauce and add more ground hot red pepper if needed. Pour sauce into processor and puree again, this time making as smooth as possible. Press sauce through a very fine-meshed sieve, then funnel into a bottle suitable for table use. Cap sauce tightly and store in refrigerator (hotness will keep longer) or cupboard. It separates somewhat as it stands, so shake it before use. 1/4 to 1/3 lb small fresh hot red peppers 1/2 cup dry sherry 1/2 cup good brandy 1/2 cup strained fresh lime juice 1/2 tsp salt 1/4 tsp ground cayenne pepper, optional R1624I Chile relleno batterK SouthwesternL Sauces/CondimentsR Combine flour, baking powder, salt and cornmeal in a medium bowl. Beat eggs lightly and blend in milk. Add to dry ingredients. Mix well. Additional milk may be needed for a smooth batter.VX1 cup flour 1 tsp baking powder 1/2 tsp salt 3/4 cup cornmeal 1 cup milk, about 2 eggs R1625 Chili powderJ Polland SoftwareK SouthwesternL Sauces/Condiments Get good quality whole cumin and coriander seeds and toast them individually in a skillet over high heat just until they are fragrant. Remove from heat immediately, let cool and grind into a powder. Process the telicherry peppercorns in the same manner. Individually grind up the chipotles, cascabels, wild pequins and cloves. Sift all the ingredients together in the amounts shown and store in a tightly covered jar until ready for use. Notes: other dried red chile peppers can certainly be usB ed in place of the pequins and cascabels. For best flavor, however, grind your own rather than buying and using a pre-ground powder. Chilpectins are great for this also. w1/4 cup fresh ground toasted cumin seed 2 tbsp fresh ground toasted coriander seed 2 tbsp hungarian paprika 1 tbsp fresh ground toasted telicherry black peppercorns 2 1/4 tsp fresh ground chipotle chiles 1 1/2 tsp fresh ground dried wild pequin chiles, including seeds 3/4 tsp fresh ground dried cascabels, including seeds 1 1/2 tsp ground ginger 1 tsp fresh ground cloves R1626I Chinese peanut-butter sauceJ Polland SoftwareK ChineseL Sauces/CondimentsR Heat the ingredients together gently for 3 minutes over low heat, stirring continuously. This is a southern sauce, often poured over cooked bean curd, well-cooked hard vegetables, or noodles and other starches.V 3 tbsp peanut butter 2 tbsp sesame oil 2 tbsp soy sauce 2 tbsp sherry 2 tbsp sugar 3 tbsp chinese vegetable broth 1 tbsp hoisin sauce 2 tbsp tomato puree 1 tsp chili sauce or 1/2 tsp chinese chili oil R1627I Cilantro pesto with peanutsJ Polland SoftwareK ItalianL Sauces/Condiments Place butter and peanuts in a food processor fitted with the metal blade and process until pureed. Add cilantro and jalapeno and process briefly until incorporated. Drizzle in all of the oil while the machine is running. Add parmesan and salt. Process briefly. Remove from work bowl and cover until ready to serve. Use on fresh pastas, in soups, or to flavor meat dishes. Makes 1 1/2 cups. 4 tbsp butter 3 tbsp roasted, unsalted peanuts 1/2 cup loosely packed cilantro leaves 1/2 fresh jalapeno chile 6 oz (3/4 cup) peanut oil 1/4 cup parmesan cheese, freshly grated salt to taste R1628I Clarified butterK AmericanL Sauces/Condiments Melt butter over low heat the fat will rise to the top and milk solids will sink. Skim off the white froth that appears on top. Strain off the clear, yellow butter, keeping back the sediment of milk solids. Chill clarified butter until ready to serve, then reheat yield: about 3/4 cup 1 cup butter R1629 Coney island hot dog sauceJ Polland SoftwareK AmericanL Sauces/Condiments OIn a saucepan, combine all ingredients, except the hot dogs. Simmer until thick. Do not brown ground beef first. In a food processor fitted with a metal blade or a meat grinder, grind the hot dogs & add to the sauce, stir. Cook 15 minutes longer. Serve this sauce over hot dogs in buns. Source: fidonet gourmet conf. Yield: 4 servings. 1 tbsp butter 1 tbsp margarine 1 1/2 lb ground beef 2 onions, chop 1 cl garlic, crush Salt & pepper 2 tbsp chili powder 1 tbsp prepared mustard 6 oz can tomato paste 6 oz water 3/4 lb hot dogs R1630I Drying herbs in saltJ Polland SoftwareK FrenchL Sauces/Condiments To dry herbs in salt, take the fresh leaves and place on a bed of kosher salt in a flat bottomed container. Put a layer of salt on top of the herbs, then more leaves, more salt, etc. Leave these in a cool dry place for a week or two or until leaves are dry but do not quite crack when handled. The salt will leach out the water from the plant and will impart some salty flavor to the herb leaves. Grind these in your food processor or herb mill. Feta cheese dressingK GreekL Sauces/CondimentsR<Combine all ingredients and shake or stir until well mixed. 1/3 cup olive oil 1 clove garlic, minced 1 tsp dry oregano salt & pepper to taste 2 tbsp white-wine vinegar 3/4 tsp dry basil 1 tsp worcestershire sauce 1/2 cup crumbled feta cheese R1632I Garlic butterK AmericanL Sauces/CondimentsR_Cream butter until light and fluffy blend in garlic. Chill until ready to serve yield: 1/2 cup V41/2 cup butter, softened 2-3 cloves garlic, minced R1633I Ginger dressing Sauces/CondimentsRCBlend ingredients in blender or processor. Makes about 1 1/2 cups. 2 tbsp ginger, fresh, peeled & coarsely chopped 2 tbsp dijon mustard 2 tsp hoisin sauce 1 tbsp balsamic vinegar 1 tbsp soy sauce, light Cayenne pepper, to taste 1 tbsp sherry 2 tbsp sesame oil 1/4 cup oil R1634I Greek tomato sauceJ Polland SoftwareK GreekL Sauces/Condiments VHeat a large silver-stone frying pan and add the olive oil. Saut ' the onion and garlic until clear. Add the tomatoes, parsley, and oregano. Simmer, covered, until the tomatoes are very tender, about 25 minutes. Add remaining ingredients and cook an additional 20 minutes. Note: the sauce will keep well in the refrigerator for several days. 33 tbsp olive oil 2 tsp whole oregano 1 yellow onion, peeled and coarsely chopped 1 cup dry red wine 1 8-oz. Can tomato sauce 1 clove garlic, chopped fine 1/4 tsp ground cinnamon pinch of ground allspice 5 very ripe tomatoes, cored chopped (about 4-1/2 cups) salt and pepper to taste 2 tbsp chopped parsley R1635I Green chile pestoJ Polland SoftwareK ItalianL Sauces/Condiments Using a food processor fitted with the metal blade, start the motor and drop the garlic and cheese through the feed tube. Process until the cheese is finely grated. If using fresh chiles, remove the stems and seeds from the chiles and discard them. Add the chiles to the work bowl, along with the nuts, parsley or cilantro and oil. Process until the mixture is a smooth paste. Makes about 2 cups. Southwest cuisine expert anne greer spoons this pesto onto fresh oysters on the half-shell, then places them on a grill for 5-7 minutes to warm. Spread the same pesto on nacho chips, topping it with coarsely chopped, cooked shrimp and shredded monterey jack cheese and broil until the cheese melts. 2 cloves garlic, peeled 4 oz parmesan cheese, 1 cup grated 6 mild green chiles, such as anaheim, or 2 (4-oz) cans, drained 1/2 to 3/4 cup pine nuts 1/2 cup parsley or 1/4 cup fresh cilantro 2-3 tbsp safflower oil Green chile sauceK MexicanL Sauces/Condiments SSaut onion and garlic in heavy pan. When nearly translucent, blend in water and green chili and bring to a low boil. Add spices and simmer, stirring frequently, for 15 minutes or so. Add salt, if you want to, during simmering. The chiles should have been roasted and peeled, of course, but it is your choice to keep or discard the seeds. 1 cup green chiles, chopped 1/2 cup onion, chopped 1 cup water 1 tbsp flour 1 clove garlic 1 tsp cilantro, dry 1/2 tsp cumin Salt to taste oil for saut R1637I Green chile sauce #2J Polland SoftwareK MexicanL Sauces/Condiments Remove the stems and seeds from the chiles. Cut into strips 1/4" wide, 1 1/2"-2" long. Set aside. Drop the garlic through the feed tube of a food processor with the motor running. Add the onions. Pulse to chop coarsely. Cook the onion and garlic in the oil in a lg saucepan until the onions are limp. Stir in the chiles, salt and worcestershire sauce. Cook, stirring, over med heat for 5 minutes. Dissolve the cornstarch in the water. Add to the saucepan. Stir in the beef broth. Simmer, stirriBJng occasionally, for 10 minutes. Adjust seasoning to taste. Yields 5 cups 1 lb fresh green chiles, roasted & peeled 1 clove garlic, peeled 1/4 small onion 1 tbsp vegetable oil 2 tsp salt 1 tsp worcestershire sauce 1 tbsp cornstarch 2 cups water 2 cups beef broth R1638I Green chili tomato sauceJ Polland SoftwareK MexicanL Sauces/Condiments Combine onion, chiles, and spices and saut until soft. Add juice and simmer for 15 minutes. Mixture can be blended until smooth, if desired. 1 cup green chiles, chopped 3 cups tomato juice 1 medium onion, chopped 1 tsp oregano 1 tsp cumin 1 clove garlic salt to taste R1639I Green peppercorn sauceJ Polland SoftwareK AmericanL Sauces/Condiments iSaut the shallots in a small amount of butter over medium heat until soft. Add broth and sherry, increase heat to high and cook until reduced to about 1/2 cup. Add remaining ingredients, mashing some of the peppercorns to emit flavor, and server over desired meat. This sauce is wonderful with pork tenderloin slices, and would be good with prime rib as well. Vy1 can beef broth 1/4 cup sherry 4 shallots, finely chopped 1/3 cup heavy cream 2-3 tbsp green peppercorns black pepper R1640I Grilling sauce for vegetablesJ Polland SoftwareK CaliforniaL Sauces/Condiments Vegetables R1641I Habanero hot sauceJ Polland SoftwareK CaribbeanL Sauces/Condiments `Place all ingredients in a blender and liquefy. Pour into a sauce pan and bring to a boil. Reduce heat to a simmer and cook to desired thickness. Pass through a strainer to remove pepper seeds. Reserve garlic bits and pepper pieces. While still hot pour into a 1/2 pint canning jar and seal, or use immediately. Add pepper and garlic pieces if desired. Ve8 tbsp white vinegar 12 tbsp water 6 cloves garlic 4 med habanero peppers 1/8 tsp salt, non-iodized R1642I Habanero pepper sauceJ Polland SoftwareK CaribbeanL Sauces/Condiments IPut oil and sherry in a large saucepan over medium heat. Add garlic, onion, bell pepper and celery; saut for a half hour/40 min. Stirring frequently. Add remaining stuff and gently simmer for about 2 hours. Remove from heat, and when cool, puree or process. Taste and adjust with salt, pepper and a shot of hot sauce if desired. O1/4 cup olive oil 2/3 cup dry sherry 1-1/2 cups fine-chop celery 3 cups fine-chop onion 1/2 cup fine-chop red bell pepper 6 cloves minced garlic 2-1/2 tsp cayenne or chile powder 1 tbsp gulden's mustard 1 tbsp honey 6-oz. Can tomato paste 1/3 cup ketchup 1/2 lemon, sliced, remove seeds 1 tbsp white wine vinegar salt, pepper to taste onion and garlic in oil until soft. Add the carrots with a small amount of water. Bring to a boil, reduce heat, simmer until carrots are soft. Place mixture in a blender and add the chiles, puree until smooth. Combine puree with vinegar and lime juice and simmer for 5 minutes to combine flavors. Strain the mixture into sterilized bottles and seal. Note: cooking the chiles reduces the distinctive flavor of the habaneros in this sauce, so add them raw. The high percentage of both acetiB c and citric acid keeps the sauce from spoiling. This recipe is from"the whole chile pepper book" and is similar to melinda's hot sauce. 12 habanero chiles, stemmed and chopped 1/2 cup chopped onion 2 cloves garlic, minced 1 tbsp vegetable oil 1/2 cup chopped carrots 1/2 cup distilled vinegar 1/4 cup lime juice R1643I Habanero-lime butterJ Polland SoftwareK CaliforniaL Sauces/Condiments In a bowl, whip the butter and ingredients. Refrigerate until 15 minutes before serving. To serve: place on fish or grilled vegetables. 1/4 cup butter, softened 1 tbsp lime juice, fresh preferred 2 tsp finely minced habaneros 2 tsp lime zest 1/4 tsp garlic salt R1644I Herb butterJ Polland SoftwareK AmericanL Sauces/CondimentsRCCream butter until light and fluffy blend in herbs. Yield: 1/2 cup Vu2 tbsp minced fresh or 2 tea dried whole basil, oregano, tarragon, or chervil (or a combo) 1/2 cup butter, softened R1645I Herbed yogurt dressingJ Polland SoftwareK CaliforniaL Sauces/Condiments With a food processor or blender running, drop in the garlic. Add remaining ingredients except for the yogurt. Blend until finely chopped. Stir cilantro mixture into the yogurt. Let sit for at least 10 minutes (preferably longer) to allow flavor to mellow. Yield: makes about 1 cup. 2 cloves garlic 1 cup chopped fresh cilantro 3/4 cup chopped fresh parsley 1/2 tsp grated lime peel 1/4 tsp crushed red pepper flakes-optional 1/4 tsp salt 1 tsp fresh lime juice 1 cup plain non-fat yogurt R1646I Herbes de provenceJ Polland SoftwareK FrenchL Sauces/CondimentsR Use only whole dried herbs, no ground or powdered herbs. Dried lavender may be found in shops which sell soaps and body lotions. Combine the ingredients in a small bowl. Store in an airtight container. Vl2 tbsp dried thyme 2 tbsp dried summer savory 2 tbsp dried basil 1 tbsp fennel seed 1/2 tsp dried lavender R1647I Hot horseradish sauceJ Polland SoftwareK IrishL Sauces/Condiments Mix the crumbs, horseradish and milk in the top of a double boiler. Let the mixture stand for a couple of hours. Cook 20 to 25 minutes over boiling water, stirring now and then. Blend in the butter and salt and pepper. A little lemon juice may be added if you like. rVw1/2 cup fine cracker crumbs 1/2 cup grated fresh horseradish 1-1/2 cups milk 3 tbsp butter salt & pepper lemon juice R1648I Indonesian soy sauceJ Polland SoftwareK Thai/VietnameseL Sauces/Condiments Place brown sugar and 1/3 cup water in small saucepan and cook, stirring over low heat 1 minute to dissolve sugar. Increase heat to medium and cook at slow boil until mixture thickens slightly, about 2 minutes. Reduce heat to low and stir in soy sauce, molasses, ginger, coriander and white pepper. Simmer about 2 minutes, stirring frequently. Sauce may be stored tightly covered in refrigerator up to 2 months. 1/3 cup dark-brown sugar, packed 1/3 cup soy sauce 2 tbsp light molasses 1 tsp finely minced, peeled fresh ginger 1/4 tsp ground coriander 1/8 tsp freshly ground white pepper R1649I Laban - yogurtJ Polland SoftwareK Middle EastL Sauces/Condiments 1) in a 2 or 3 quart sauce pan bring milk slowly to a boil. 2) remove from heat and let cool to 110 or until and can put your finger in the milk to the count of ten with out being burned. (the yogurt culture can be killed if exposed to a temp. Of 125 and won t activate if below 90 3) add yogurt starter and mix thoroughly 4) cover with a lid, then wrap pan with a towel and let yogurt rest in a warm place for 8 hrs. Or over night. 5) after yogurt has jelled, remove any excess water and rB eserve 2 tbsp for next batch V,1 qt milk 2 tbsp yogurt (commercial plain) R1650I Lebanese salad dressingJ Polland SoftwareK Middle EastL Sauces/CondimentsR Mix all ingredients well. Vv1/4 bunch fresh parsley 1 clove garlic, mashed with 1/2 tsp salt juice of 1 1/2 lemons 2 tbsp oil 1/4 cup fresh mint R1651I'Mediterranean lemon and garlic dressingJ Polland SoftwareK ItalianL Sauces/Condiments In clean dry salad bowl mash garlic and salt together with spoon to make smooth paste. Add lemon juice, stir until salt is dissolved, then add olive oil and pepper. Mix dressing well. Toss with or drizzle over greens just before serving. 1/2 garlic clove, crushed and coarsely chopped 1 tsp fine sea salt 1 tbsp fresh lemon juice 3 tbsp extra-virgin olive oil freshly ground black pepper to taste R1652I Mexican crema - creme fraicheJ Polland SoftwareK MexicanL Sauces/Condiments VPlace cream and buttermilk in a clean container and cover with cheesecloth, and place overnight in a warm location to set. The consistency of the crema the following day should be of a loose sour cream. If any mold develops, toss the mixture out and start again. Once set, the crema can be stored refrigerated for about one week. Yield: 1 cup V%1 cup heavy cream 1 tbsp buttermilk R1653I Mock bernaise sauceJ Polland SoftwareK FrenchL Sauces/Condiments Place vinegar, wine, onions, tarragon and pepper in a small saucepan over medium heat. Bring to a boil, stirring constantly. Reduce heat to medium low and continue cooking until liquid is reduced to ab. 2 tsp set aside. Combine oil and cornstarch in a small saucepan. Stir to mix well. Place over low heat and cook, stirring constantly, until mixture is smooth. Add broth and increase heat to medium. Cook, stirring constantly, until mixture thickens. Remove from heat and add a small amt. Of tB he sauce to beaten egg yolk. Stir to mix well and pour egg mixture slowly into the sauce. Cook over low heat, stirring constantly, for 1 minute. Remove from heat and add vinegar mixture. Stir well. Serve over fish or vegetables if desired. Yield: 1 cup 1/4 cup wine vinegar 1/4 cup dry white wine 1 tbsp minced green onions 1 tbsp minced fresh tarragon 1/8 tsp white pepper 1 tbsp cornstarch 1 tbsp acceptable vegetable oil 3/4 cup homemade chicken broth 1 egg yolk, lightly beaten $Melt the butter over low heat in saucepan, add flour and cook roux 1 to 2 minutes. Add heated milk and cook over medium heat until it thickens. Stir in gruyere, parmesan, nutmeg, salt and pepper. If you're not using it right away, put some pats of butter on top to prevent skin from forming. 1 1/2 tbsp butter 1 1/2 tbsp flour 3/4 cup milk (heated) 6 tbsp gruyere cheese, grated 2 tbsp parmesan cheese, grated 1/8 tsp nutmeg, grated 1/4 tsp cayenne pepper 1/4 tsp salt R1656I Mustard sauce for corned beefJ Polland SoftwareK IrishL Sauces/CondimentsR Melt butter in small pan; cool. In small bowl beat egg, sugars, mustard, salt, and pepper until well combined. Beat in vinegar. Stir mixture into cool butter. Over medium heat, bring to boil, stirring. Reduce heat. Simmer 3 minutes and then serve hot. 1-1/2 tbsp butter 1/4 cup prepared mustard 1 egg 1/4 tsp salt 1/3 cup light brown sugar, firmly packed 1/8 tsp pepper 1/4 cup sugar 3/4 cup cider vinegar North carolina basting sauceJ Polland SoftwareK SouthernL Sauces/CondimentsRnCombine all ingredients and let sit for an hour or more at room temperature to let flavors combine and mature.V 2 cups cider vinegar 1 tbsp tabasco sauce 2 tbsp paprika 3 tbsp salt 1 tbsp worcestershire sauce 1 tbsp chili powder 3 tbsp ground pepper 1 cup water R1658I"Nuoc cham ( vietnamese hot sauce )J Polland SoftwareK Thai/VietnameseL Sauces/Condiments -Increase the amount of red pepper flakes to suit taste. Combine garlic, lime peel, and red pepper flakes then add lime juice, fish sauce, water, and sugar. Whisk until all ingredients are blended and sugar is dissolved. Makes about 1/3 cup. Will keep short periods if refrigerated. Yield: 12 servings. 1 garlic clove minced 1/4 tsp pepper flakes red, crushed 2 tbsp fish sauce 2 tsp sugar 1 tsp lime peel minced 2 tsp lime juice 3 tbsp water R1659I Orange barbecue sauceJ Polland SoftwareK CaliforniaL Sauces/Condiments Combine all ingredients in a lg saucepan. Stir to blend then bring to a boil and let it cool. Makes about 1 1/4 cups. Will keep for a brief period if refrigerated. Serve with barbecued ribs, roast chicken or beef. Servings: 12V 6 oz chili sauce 1/4 cup orange juice 1/4 cup soy sauce 1/4 cup molasses 2 tbsp vinegar, chinese black 2 tbsp onion, grated 1/2 tsp ginger, grated 2 tsp sauce, hot pepper R1660I Orange-lime dressingJ Polland SoftwareK CaliforniaL Sauces/CondimentsR Combine orange and lime juices, olive oil, mustard, vinegar s, herbs, pepper and sugar. Season to taste with salt. Mix well. Cover and chill until serving time. Makes about 1 1/4 cups.V 1/2 cup orange juice 2 tbsp lime juice 3 tbsp olive oil 1 1/2 tsp dijon mustard 2 tbsp apple cider vinegar 2 tbsp rice vinegar 2 tbsp mixed chopped fresh basil, cilantro, marjoram and oregano 1/2 tsp black pepper 1 1/2 tsp sugar R1661I#Orzo with goat cheese & fresh basilK GreekL Sauces/Condiments Discard the outer skins, stems and bases of the pickled garlic, thinly slice the heads and place in a blender. Dry roast the raw peanuts in a skillet for about 10 minutes taking care not to burn them and add to the blender. Heat a well seasoned skillet over med-high heat, add the oil. When oil is hot add the minced garlic and stir-fry until brown and crisp being careful not to let the garlic burn. Add the browned garlic and 1 tsp of the oil to the blender along with the rest of the ingrediB7ents. Blend until the mixture becomes thick and creamy. 3 lg heads pickled garlic - see recipe 1 tbsp raw peanuts 5 tbsp peanut oil 2 tsp minced garlic 4 hard boiled egg yolks 2 1/2 tbsp sugar 1 tsp salt 1 tbsp brine from pickled garlic 5 tbsp vinegar R1663I Peppercorn dressingJ Polland SoftwareK ItalianL Sauces/CondimentsRACombine all ingredients and refrigerate in jar at least 24 hours. ,2 tbsp finely chopped shallots 2 tbsp vinegar 1 1/4 cup mayonnaise 1/4 tsp salt 1/2 tsp garlic powder 1/4 cup sour cream 1 tbsp lemon juice 1/4 cup cream or half-and-half 3/4 tsp worcestershire sauce 1 1/2 tsp finely ground pepper 2 1/2 tsp cracked peppercorns 1/4 cup freshly grated parmesan cheese R1664I Periperi - portuguese hot sauceJ Polland SoftwareK Spanish/PortugueseL Sauces/CondimentsRTCombine the ingredients, let stand for a month or two. Use liberally on everything. VD1 cup olive oil 1 cup whiskey 1 handful of very hot, dried peppers R1665I Pickled garlicJ Polland SoftwareK Thai/VietnameseL Sauces/Condiments The emphasis here is on the sour rather than the sweet. In a medium saucepan, bring the vinegar, water, sugar and salt to a boil. Reduce heat and simmer for 5 minutes. Drop in the garlic. Return to boil for 1 minute, then remove from heat. Cool, and fill sterilized, screw-top jars. Store in the refrigerator for at least 1 week before eating. Continue to refrigerate, tightly covered, between serving. VV1 cup white vinegar 4 cups water 1/4 cup granulated sugar 1 tbsp salt 6 garlic heads R1666I Pickled whole hot peppersJ Polland SoftwareK SouthernL Sauces/Condiments Vegetables R1667I Plum sauceJ Polland SoftwareK ChineseL Sauces/Condiments oChop chutney fine, combine in a saucepan with rest of ingredients; blend well and heat thoroughly, stirring. If too thick, thin with water. Pour into jar, cap tightly, store in cool place, serve as dip in small condiment dishes. Variations: instead of plum jelly, use peach or apricot preserves; instead of white sugar, use brown; instead of vinegar, use lemon juice. V=1/2 cup chutney 1 cup plum jelly 1 tbsp sugar 1 tsp vinegar R1668I Plum sauce #2J Polland SoftwareK ChineseL Sauces/Condiments iPeel and pit fresh plums and apricots, chop pimiento; combine in saucepan with remaining ingredients. Bring slowly to boil, stirring; simmer covered 1 hour. Pour into jars while still warm and cap tightly. Store at least 1 month in a cool, dark place before using. If too thick, thin slightly with water before serving; sweeten if desired with additional sugar. Wash peppers. Cut 2 to 4 small slits in each hot pepper. Blanch hot peppers in boiling water for 3 minutes. Immediately cool ice water. Drain well. Lightly flatten hot peppers with a wooden spoon. In a 3 quart saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium-high heat. Boil for 5 minutes. Place 1 clove of garlic in each hot pint jar. Firmly pack peppers into jars, leaving 1/2" head space. Immediately pour hot vinegar into jars, leaving 1/2" head space. Careful kly run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 10 minutes. Makes about 4-5 pints remember: when handling hot peppers, wear plastic or rubber gloves or wash hands with soap an hot water before touching your face. 3 lbs (3 to 5") hot red, green or yellow peppers 3 cups distilled white vinegar 1 cup water 3 tbsp granulated sugar 1 tbsp pickling salt 4 cloves garlic V\1 cup plums 1 cup apricots 1/2 cup pimiento 1 cup sugar 1/2 cup vinegar 1/2 cup applesauce R1669I Poppy seed dressingJ Polland SoftwareK FrenchL Sauces/CondimentsR Combine first 7 ingredients, blending well. Add 1/4 cup crisco (vegetable, not the solid) oil a few drops at a time, beating well. Add remaining oil slowly while continuing beating. Add honey and beat well. Chill. Makes 2 cups 1 egg 1/4 cup sugar 1/4 cup lemon juice 1 tbsp poppy seeds 1 tsp dry mustard 1 tsp paprika 1/2 tsp onion salt 1 1/2 cup crisco oil 1/4 cup honey R1670I Pungent barbecue sauceJ Polland SoftwareK AmericanL Sauces/Condiments the garlic and the onions and cook until tender but not browned. Add green pepper, tomatoes, celery, basil, chili powder, stock and vinegar. Cover and simmer for 40 minutes then run the mixture through a blender or food processor. Add remaining ingredients and simmer for at least 10 minutes, the longer this sauce simmers the better it makes it. To serve: this sauce can be used either hot or cold for basting or served on the table. Makes 5 1/2 cups and can be stored in the refrigeratoB r covered. 01 cup olive oil 6 cloves garlic, chopped 1 cup minced onion 1 cup minced green pepper 1 cup peeled and chopped tomatoes 2 stalks celery minced 1/4 cup chopped parsley 1 cup tomato puree 1 cup beef stock 2 tbsp red wine vinegar 1 cup red wine 1 tbsp basil 1 tbsp chili powder 1 1/2 tsp salt 2 tsp pepper R1671I Raspberry curdJ Polland SoftwareK CaliforniaL Sauces/Condiments Puree the raspberries and put them through a fine strainer to remove the seeds. Measure 1 1/2 cup. Puree, heat it in a non-corroding saucepan, and stir in the sugar and butter. Taste and add the lemon juice to taste. Whisk the eggs and egg yolks just enough to mix them, then stir in some of the hot puree to warm them. Return to the pan and cook over low heat, stirring constantly, until the mixture is thick--it should reach a temperature of 170 degrees. Chill. (makes cup. 2 cup., Enough to B fill one 9" tart shell) this can be used as a cake filling, or to fill a tart or tartlets. Garnish with a little creme chantilly. 3 half-pint baskets raspberries about 1/2 cup. Sugar 4 tbsp unsalted butter 1 1/2 tbsp lemon juice, or to taste 2 eggs 2 egg yolks R1672I Raspberry vinaigrette dressingJ Polland SoftwareK CaliforniaL Sauces/Condiments 5Put rice vinegar into a blender. Turn on blender and slowly add 4 oz. Of olive oil and blend until mixture begins to thicken. Add raspberries and mint leaves to mixture until blended, and then add remaining 4 oz. Of olive oil. Mix water and sugar together and add to blended mixture. Serve over mixed greens. Vw4 oz seasoned rice vinegar 8 oz olive oil 3/4 pint fresh raspberries 16 mint leaves, de-stemmed 2 oz water 1 oz sugar R1673I Red chile sauceJ Polland SoftwareK MexicanL Sauces/Condiments Mix water and red chile powder in bowl and set aside. Saut onion and garlic in heavy pan, using a small amount of oil. When nearly translucent, blend in flour with spoon, making thick, oniony paste. Keep stirring, as the flour-onion-garlic mixture will crust up and stick to the pan and burn. Add water and red chili and bring to a boil. Simmer, stirring frequently, for 15 minutes. Salt to taste. 1/2 cup diced onion 1 clove garlic 1 tbsp flour (for thickening) 4 tbsp prepared red chile powder 1 cup water 1/2 to 1 tsp cumin 1/4 tsp dry cilantro Salt to taste oil for saut Red curry powderK East IndianL Sauces/CondimentsRsIt is intended as a starting point for creating other curries. Combine the ingredients. Mix well. Use immediately. 1 1/2 tsp turmeric, ground 1 1/4 tsp white pepper, ground 1 tsp fenugreek, ground 1 tsp ginger, ground 1 tsp cayenne, ground 3/4 tsp coriander, ground 1/2 tsp cumin, ground 1/2 tsp black pepper, ground 1/2 tsp dried sweet basil leaves R1675I Red pepper pestoK ItalianL Sauces/CondimentsR Place first 5 ingredients into food processor. Process until almost smooth. Add almonds, process until almonds are broken up but not completely smooth.V 7 1/2 oz jar roasted red peppers, drained 1/2 cup cilantro 6 tbsp olive oil 3 tbsp red wine or balsamic vinegar Salt and pepper 1/2 cup toasted, slivered almonds Vegetables R1676 indian easternK eastern europeanK english europeanK french german greek hawaiian Regal rosemary butterJ Polland SoftwareK FrenchL Sauces/CondimentsRhTry a dab of this melted on steak, lamb chops, or veal. Also excellent with fish, chicken, and potatoes.V 2-3 cloves garlic, minced 3 tsp fresh rosemary leaves 1/2 tsp orange or lemon zest 1 tbsp white wine or orange juice 1/4 tsp dried red chile (optional) salt and pepper to taste 1/4 lb unsalted butter, softened R1677I Roasted garlicJ Polland SoftwareK ItalianL Sauces/CondimentsR Preheat the oven to 400 . Clean the loose papery skin from the garlic heads and roast them uncovered in the oven for 30 minutes. V 6 heads garlic R1678I Roasted red pepper sauceJ Polland SoftwareK CaliforniaL Sauces/Condiments Roast 6-8 large red bell peppers by placing them under your broiler until completely black and charred. Place them in a brown paper bag for a couple of minutes, then remove them one by one, rub off the black charred skin. Seed and tear into a few pieces. If possible, save the juices that come out of the peppers. Bake 3 heads - around 30 cloves - of garlic at 350 f for almost an hour, until the cloves are soft and mushy, and the skins peel off really easily. The garlic gets really mellow w hen you bake it this long. It's better to overbake it, though. These two steps can be done in advance; keep the peppers and garlic in containers in the fridge for a few days. Put half the peppers and all the garlic in the blender with a 8 oz of canned crushed tomatoes or 2 roasted tomatoes. Liquefy. Add the remaining peppers. Season with red wine or basalmic vinegar, salt, pepper and cayenne. Whir for a few seconds more, and make sure the garlic is evenly distributed throughout your sauce.C 6-8 large red bell peppers 3 heads of garlic 8 oz canned crushed tomatoes or 2 roasted tomatoes red wine or basalmic vinegar salt, pepper and cayenne R1679I$Salsa rustica - tuscan country sauceJ Polland SoftwareK ItalianL Sauces/Condiments Chop the eggs finely along with the anchovy fillets, parsley, capers and garlic. Place in a crockery bowl. Set aside. Soak the bread in the first measure of vinegar and the water for 20 minutes. Squeeze out the liquid. Add the bread to the egg and anchovy mixture. Adjust salt and pepper to taste. Add the oil a bit at a time, stirring constantly with a wooden spoon. Add the second measure of vinegar after all the oil has been incorporated. Mix very thoroughly (the sauce should have a smoothB{ texture). Refrigerate for at least 30 minutes before serving with boiled meats and fowl or on potatoes. Yields 6 servings. 33 xlarge eggs, hard boiled, shelled 8 fillets anchovy, in oil, drained 10 sprigs italian parsley, leaves only 3 oz capers, in wine vinegar, drained 3 cloves garlic, peeled 1 cup white bread, w/o crust 3 tbsp red wine vinegar 2 tbsp red wine vinegar 1/2 cup water Black pepper, ground 1/3 cup olive oil R1680I Sanoma barbecue sauceJ Polland SoftwareK SouthernL Sauces/CondimentsR6Stir everything together and simmer for 20 minutes. !1 cup ketchup 6 oz can of tomato paste 1 1/2 cup honey 1 1/2 tsp olive oil 2 tsp tabasco 1 tsp cayenne pepper 1 tbsp worcestershire sauce 1 tbsp cocoa powder 1 tsp juice of lemon 1/2 tbsp soy sauce 1/2 tsp fresh black pepper 1 1/2 tbsp curry powder 1 tbsp paprika 2 cloves garlic crushed R1681I Sauce portofinoJ Polland SoftwareK ItalianL Sauces/Condiments oRinse anchovies under cold running water; pat dry. Heat olive oil in a medium skillet. Add garlic and cook on medium-high heat for 1 minute. Do not brown. Add anchovies and mash with wooden spoon. Add tomatoes, olives and capers. Barely simmer on low heat for 8 to 10 minutes. Use on cooked pasta or grilled fish, such as halibut or swordfish. Makes about 1 1/2 cups. 2 oz anchovy fillets 1 tbsp olive oil for saut 1 lb ripe tomatoes, peeled and seeded coarsely chopped 4 oz black olives, cut in half 2 cloves garlic, peeled and minced 1 tbsp drained capers R1682I South carolina basting sauceJ Polland SoftwareK SouthernL Sauces/CondimentsRlCombine all ingredients in a bowl and mix well. Allow flavors to mellow at least 1 hour at room temperature.Vd2 cups cider vinegar 1 tbsp cayenne pepper 1 tbsp black pepper, finely ground 1 tbsp vegetable oil R1683I Spicy cilantro butterJ Polland SoftwareK CaliforniaL Sauces/Condiments Wonderful with grilled or broiled fish, shrimp, or steak; pasta; rice (add curry powder, pecans, and green onions); and squash, corn, or eggplant. Roll corn on the cob in this butter, then sprinkle with fresh lime juice and freshly grated parmesan.V 3-4 cloves garlic, minced 4 tbsp chopped fresh cilantro 1 or 2 jalapenos seeded and finely chopped 1 tsp lime zest 2-3 tsp fresh lime juice salt to taste crushed Dried red chile to taste 1/4 lb unsalted butter softened Spinach pestoK ItalianL Sauces/Condiments In a food processor fitted with the metal blade, process the garlic cloves until pureed. Add the basil, spinach and parsley, and process until finely chopped. Add the pine nuts; finely chop. W/the motor running, slowly pour in the olive oil in a fine stream and process until the oil is absorbed. Add the pepper and process five seconds. If using parmesan, add it just before serving and process until well blended. Taste for seasoning. Makes 1 to 1 1/2 cups. 2 medium garlic cloves, pressed 1 1/4 cup fresh basil (1 medium bunch) 1 cup fresh spinach, thoroughly washed 1/4 cup fresh parsley 3 tbsp pine nuts 1/2 cup olive oil 1/4 tsp ground black pepper Optional: 1/2 cup freshly grated parmesan cheese R1685I Standard curry powderJ Polland SoftwareK East IndianL Sauces/CondimentsRPCombine all the ingredients. Mix thoroughly. Use immediately. Yields 2 teaspoonsV 1/4 tsp cinnamon, ground 1/8 tsp cardamom, ground 1/8 tsp coriander, ground 1/4 tsp ginger, ground 1/2 tsp turmeric, ground 1/4 tsp cumin, ground 1/2 tsp cayenne R1686I Summer pasta sauceJ Polland SoftwareK ItalianL Sauces/CondimentsRtCombine all ingredients in large pot and simmer 2 hrs. Salt and pepper to taste. Serve over pasta makes about 4 cups X2 cups diced tomatoes (about 3 lg) 1/2 cup fresh corn kernels 1/2 cup diced english hothouse cucumber or pickling cucumber 1/2 cup sliced green onions 1/4 cup diced green bell pepper 1/4 cup plus 2 tbsp olive oil 1/4 cup chopped fresh cilantro 3 tbsp fresh lime juice 2 large garlic doves, minced 1 jalapeno chili, minced 1/2 tsp ground cumin R1687I Sweet and sour sauceJ Polland SoftwareK ChineseL Sauces/Condiments Heat oil in a small nonstick skillet over medium high heat. Add green and red bell peppers and onion and saut until onion is translucent. Set aside combine water, cornstarch, brown sugar and pineapple juice in a saucepan. Bring to a boil over medium high heat. Whisk in tomato paste. Add pineapple, saut ed vegetables, salt and hot pepper sauce. Stir to mix well. Cook until thoroughly heated. Yield: 3 cups _1 tbsp vegetable oil 1/4 cup died green bell pepper 1/4 cup diced red bell pepper 1/4 cup finely chopped onion 1 1/4 cups water 2 tbsp cornstarch 2 tbsp firmly packed brown sugar 2/3 cup unsweetened pineapple juice 1 6 oz. Can no salt tomato paste 1/2 cup no sugar added pineapple tidbits, canned in natural juices 1/4 tsp salt dash hot pepper sauce R1688I Tangy oriental barbecue sauceJ Polland SoftwareK ChineseL Sauces/Condiments Heat wok or large skillet and add peanut oil. Quickly add shallots, green onions, ginger and garlic. Stir-fry 20 seconds and add cilantro, chiles, wine, hoisin sauce, sugar, sesame oil, orange zest, chili bean sauce, tomato paste, vinegar, orange juice, soy sauces, salt and pepper. Reduce heat and simmer gently for 15 minutes. Allow sauce to cool before using to baste grilled pork ribs during the last 5- 10 minutes per side. Makes enough for about 3 1/2 lbs of ribs, serving 4-6. 1 1/2 tbsp peanut oil 2 tbsp finely chopped shallots 2 tbsp finely chopped green onions 1 tbsp finely chopped ginger 1 tbsp finely chopped garlic 2 tbsp finely chopped cilantro 3 tbsp finely chopped fresh chiles 2 tbsp rice wine or dry sherry 3 tbsp hoisin sauce 2 tbsp sugar 2 tsp sesame oil (the dark toasted type) 1 tbsp grated orange zest 2 tbsp chinese chili sauce 2 tsp tomato paste 1 tsp chinese white-rice vinegar 1/2 cup orange juice 1 1/2 tbsp light soy sauce 1 1/2 tbsp dark soy saB0uce 1 tsp salt 1 tsp freshly ground black pepper R1689I Tarragon mustard sauceJ Polland SoftwareK FrenchL Sauces/Condiments =1. Combine tarragon vinegar, mustard and dried tarragon in small bowl. 2. Add yogurt and mayonnaise; stir until well blended. Spread over fish. Bake or microwave seafood. 3. Alternative method; serve over cooked seafood such as leftover grilled or cold poached seafood. Makes 6 servings. Sauce for 1 1/2 lbs. Seafood. 2 tbsp tarragon vinegar 2 tbsp dijon mustard 1 tsp dried tarragon 1/4 cup plus 2 tbsp plain low fat yogurt 1/4 cup light mayonnaise R1690I Tempura sauceJ Polland SoftwareK JapaneseL Sauces/CondimentsR@Heat all ingredients until hot. Serve in small individual bowls.VC1/4 cup chicken broth 1/4 cup water 1/4 cup soy sauce 1 tsp sugar R1691I Thai fish sauceJ Polland SoftwareK Thai/VietnameseL Sauces/Condiments Place anchovies, garlic, brown sugar, salt and water in small saucepan. Simmer over medium-low heat 10 minutes without stirring. Remove from heat, cool slightly, then strain through double layer of cheesecloth. Store covered in refrigerator up to 2 weeks. Makes about 3/4 cup. 1 (2-oz) can anchovies, drained 2 cloves garlic, lightly crushed 1/2 tsp dark-brown sugar, packed 1/4 tsp salt 1 1/4 cups water R1692I Thai hot sauceJ Polland SoftwareK Thai/VietnameseL Sauces/CondimentsR*Combine all ingredients in bowl and serve. 6 cloves chopped garlic 1 tsp chili flakes 4 serrano chilies, seeded and minced tbsp fish sauce (nam pla) 3-5 tbsp rice vinegar 1 tsp honey 1 tbsp cilantro leaves chopped R1693I Thai peanut dressingJ Polland SoftwareK Thai/VietnameseL Sauces/CondimentsR (1). In a blender or food processor combine the first 7 ingredients. (2). Slowly add the vegetable oil, mixing until blended. Refrigerate. Remove from fridge 30 minutes before serving.V 2 tbsp smooth peanut butter 3 tbsp fresh lime juice 2 tbsp rice vinegar 1 tsp fish sauce or 1/2 tsp soy sauce 1 tsp sesame oil 1/2 tsp chili oil 1/2 tsp sugar 4 tbsp vegatable oil R1694I Thai peanut sauceJ Polland SoftwareK Thai/VietnameseL Sauces/CondimentsR Combine ginger root, chiles, garlic, and green onions in a mixing bowl. Whisk in peanut butter, coconut milk, lime juice, fish sauce, and sugar. Taste and adjust seasoning if necessary. Sprinkle with cilantro. 81/2" piece fresh ginger root, peeled and minced 1 to 2 serrano or other hot chiles, seeded and minced 1 clove garlic, minced 2 green onions, minced 1/3 cup creamy peanut butter 1/3 cup unsweetened coconut milk 2-3 tbsp fresh lime or lemon juice 2 tbsp fish sauce or soy sauce 1 tsp sugar 1/4 cup fresh cilantro R1695I Thai peanut sauce #2J Polland SoftwareK Thai/VietnameseL Sauces/Condiments Roast peanuts in an oven preheated to 325 for about 10 minutes or until light brown grind them in a mortar or nut grinder and set aside. Combine the coconut milk and chili pepper in a saucepan and place over med heat until pungent.. Stirring often add ground peanuts, tamarind liquid or lime juice, fish sauce, lemon grass, water and sugar to the coconut milk and simmer..Uncovered, 30 minutes or until thick..Stirring often. 3/4 cup raw peanuts 1 1/2 cups coconut milk 1 small dried red chili pepper, finely chopped 2 tbsp tamarind liquid (sam ma kham) or fresh lime juice. 1 tsp fish sauce 1/2 tsp ground lemon grass 1/4 to 1/2 cup water 2 to 4 tbsp sugar R1696I Thai peanut sauce #3J Polland SoftwareK Thai/VietnameseL Sauces/Condiments )Heat the thick part of the coconut milk over med heat until boiling. Add the two kinds of curry paste and stir fry for about 1 minute. Add sugar, salt, lime juice and peanut butter, mix well. Simmer for about 4-5 minutes or until it boils gently, taste and add sugar, salt or lime juice as needed. 1 tbsp red curry paste 1 tbsp roasted chili curry (thai chili in oil) 1 tbsp sugar 2 tbsp peanut butter 1 tsp lime juice or tamarind juice 1 1/2 cup coconut milk. (approx.) 1 tsp salt R1697I Thai peanut sauce #4J Polland SoftwareK Thai/VietnameseL Sauces/Condiments Heat oil till hot then add onions and garlic till soft. Add shrimp paste. Pour in stock and bring to quick boil. Stirring constantly add peanuts, ketjap, lime juice, ginger and chilies. Reduce heat to low, simmer till sauce is thick enough to coat a spoon heavily. Serve at once. 92 tbsp oil 1/4 cup scallion, minced white only 1 tsp garlic, finely chopped 1 shrimp, cooked, mashed to a paste 2 cup chicken stock 1/2 cup peanuts, roasted, pulverized in blender or mortar 1 tbsp ketjap manis 1 tsp lime juice 1/4 tsp ginger, fresh, grated 1/4 tsp ground chili peppers, or 1/8 tsp cayenne powder R1698I Tomato- basil pestoJ Polland SoftwareK ItalianL Sauces/Condiments Place the basil and salt in the bowl of a food processor fitted with a metal blade. W/the machine running, drop in the garlic and chop the mixture finely. Turn off the machine, scrape the leaves down from the sides of the bowl, and turn it on again. W/the processor running, drop in the tomato; add the olive oil, parmesan and pepper. Puree. Transfer to a bowl, cover tightly and refrigerate. Remove from refrigerator 30 minutes before serving. Stir before using. Makes about 1/2 cup. 2 cups tightly packed fresh basil leaves 1/4 tsp salt 2 cloves garlic, chopped 1 med tomatoes, peeled and seeded 1 tbsp olive oil 1/4 cup finely grated parmesan cheese freshly ground black pepper to taste R1699I Tomato brothJ Polland SoftwareK FrenchL Sauces/CondimentsR Preheat oven to 350. Combine all ingredients in a roasting pan and place in the oven 3 hours. Remove from oven and strain. Cool in an ice bath, then freeze or refrigerate till ready to use. #2-3 smoked ham hocks 1 leek, white part only 2 yellow onions, quartered 4 carrots, peeled 4 celery stalks 3 garlic bulbs, cut in half 4 serrano chilies, chopped 3 tbsp canned ancho chili paste 10 tomatoes, cut in half 1/2 bunch fresh thyme 2 bay leaves 1 quart chicken stock 3 quarts water R1700I TzatzikiJ Polland SoftwareK GreekL Sauces/CondimentsR Drain yogurt UNREFRIDGERATED overnight in cheese cloth. It is best to hang it up over a bowl. Likewise finely grate cucumber and drain it overnight. Mix all ingredients together the next day and refrigerate overnight.V 1 qt plain yogurt 4 cloves garlic (2 for milder). 1 cucumber (medium) grated fine 1/2 tsp dill weed 2 tbs high quality olive oil Salt to taste Cracked fresh pepper to taste R1701I Vietnamese egg-roll sauceJ Polland SoftwareK Thai/VietnameseL Sauces/CondimentsR Combine and serve. 1 - 2 small chiles, minced 1 tbsp white vinegar, heated 1/2 cup nuoc mam (fish sauce) 1/4 cup fresh lime juice 1 small carrot, finely shredded, rinsed and squeezed dry 2 cloves garlic 1/2 cup sugar R1702I Walnut chutneyJ Polland SoftwareK East IndianL Sauces/CondimentsR Put all the ingredients into a food processor and make a smooth paste. If you prefer a cooler chutney, cut down on the cayenne. Goes well with most meat and vegetable kabobs.VC1 cup shelled walnuts 4 oz plain yogurt 1 tsp cayenne pepper R1703I West indies pepper sauceJ Polland SoftwareK CaribbeanL Sauces/Condiments When you first taste this wonderfully fruity sauce, it gives the impression that it is going to be too hot to eat. But the searing heat never comes. Use it in cooking as well as for a table condiment, glaze, or marinade. Combine all the ingredients in a saucepan, bring to a boil, reduce the heat, and simmer for 10 minutes. Place in a blender or food processor and puree until smooth. Allow the sauce to sit for at least 2 hours to blend the flavors. The sauce will keep for months covered in B4the refrigerator. Yield: 2-1/2 cups. Heat scale: hot `3 scotch bonnets, stems and seeds removed, chopped 2 cups white vinegar 1 cup chopped onion 15 oz can diced papaya, including the juice 1/2 cup golden raisins 1/4 cup malt vinegar 2 cloves garlic, minced 2 tbsp lime juice, fresh preferred 1 tbsp chopped ginger 2 tsp chopped cilantro 1 tsp dijon-type mustard 1 tsp dried oregano 1/2 tsp ground turmeric R1704I Whiskey sauceK SouthernL Sauces/Condiments 4 medium size potatoes 2 tbsp vegetable oil 1/8 tsp asafoetida powder 1/2 tsp whole cumin seeds 1 or 2 diced hot red peppers 1/2 tsp turmeric 11/2 cups canned tomato sauce 1 tsp salt, coriander Potatoes R1707I Aloo gobi - spiced cauliflowerJ Polland SoftwareK East IndianL Side Dish \Heat the oil to low and add the sugar and allow it to brown. Add the cauliflower and mix well to coat with the caramel. Stir in the onions, salt, tomato and yogurt, and cook, covered, over low heat till the cauliflower is fork tender. Stir in cardamom and cilantro and cook 5 minutes more. Pour cream over top and serve. Serves: 4-6 heat scale: med 2 tsp oil 2 onions, sliced and fried 2 tsp sugar 2 tsp crushed red chile 1 large cauliflower divided into florets 1/2 lb tomatoes, peeled, seeded and coarsely chopped 1 cup plain yogurt 2 tsp cardamom powder 1/4 cup cream chopped cilantro salt to taste Vegetables Armenian stuffed fried potatoesK Middle EastL Side Dish Potatoes R1709I Baby carrots with herbsJ Polland SoftwareK CaliforniaL Side Dish Place the carrots in a small saucepan with water to cover. Add salt and pepper. Cook for 3 to 4 minutes or until they are tender. Do not overcook. Drain. In the same saucepan add the butter, nutmeg and chervil. Blend well and serve. Yield: makes 4 servings. 1 lb baby carrots, trimmed and scraped 2 tbsp chopped chervil or parsley 2 tbsp butter pinch freshly grated nutmeg salt and ground white pepper to taste Vegetables R1710I Baked french toastJ Polland SoftwareK AmericanL Side Dish Bread R1711I Brown rice and onion pilafJ Polland SoftwareK GreekL Side Dish *Note: if you do not have herbs de province, substitute equal amounts of at least three of the following: dried marjoram, thyme, summer savory, sage, fennel, basil, rosemary, and/or lavender. 1. Heat the butter and oil in a large sturdy saucepan. When hot, add the onion and saut over medium to high heat for about 2 to 3 minutes. Add the herbs de province and rice and mix well to combine. Add 5 cups water, the salt and pepper, and bring the mixture to a boil, stirring so it does not stick. Lightly coat a (9"x13"x2") pan with non-stick vegetable spray. Arrange the bread slices in the bottom of the pan. Combine all the remaining ingredients. Mix thoroughly using a whisk or an egg beater. Pour the mixture evenly over the bread. Cover tightly. Refrigerate for at least several hours. Preheat the oven to 350 degrees. Spray the bread with non-stick vegetable spray. Bake until lightly browned (30-35 minutes). Serve hot with maple syrup, powdered sugar and cinnamon. Yields 8 servingsB Vu8 slices bread 12 oz evaporated skim milk 4 eggs 1/4 cup brown sugar 1 tsp vanilla extract 3/4 tsp cinnamon, ground R1712I Corn pudding - souffl Polland SoftwareK AmericanL Side Dish Preheat oven to 350 . Lightly spray 6 custard cups or a casserole with cooking spray. Puree 1 cup corn in a food processor. Combine with remaining 2/3 cup corn, scallions, milk egg yolks, margarine, cornstarch, salt and cayenne pepper. Beat egg whites until stiff but not dry. Fold beaten egg whites into corn mixture. Spoon mixture evenly into custard cups or casserole. Place cups in a 13 by 9 by 2" baking pan. Pour hot water into baking pan to a depth of 1". Bake for 50 minutes until goldeB@n. Serve immediately. Garnished with roasted red peppers strips. .1 2/3 cups fresh or defrosted corn kennels 4 scallions white parts only, chopped 1 cup evaporated skim milk 3 large eggs separated 1 tbsp margarine melted 1 tbsp cornstarch 1/4 tsp salt (optional) 1/8 tsp cayenne pepper 1 med roasted red bell pepper, cut into thin strips. Vegetable oil cooking spray Corn souffl 2. When the mixture is boiling, reduce the heat and cook, covered, over very low heat for about 40 minutes, until the rice is tender, but still a little chewy, and most of the moisture has been absorbed. Check the rice near the end of the cooking time; if it is not cooked through, cook it a little longer, adding additional water as needed. Serves 6. Author's note: it is difficult to give an exact time or amount of liquid required to cook brown rice. While some brands cook n as little as 2 5 to 30 minutes, others require as long as 1-1/4 hours and need substantially more liquid than is needed to cook white rice. When you have found a brand of brown rice that you particularly like, you can buy that brand exclusively and set up a recipe that works consistently. 1 tbsp unsalted butter 2 tbsp olive oil - or vegetable oil 2 med onions - cut into 1/2" cubes 1 tsp herbs de province - or italian seasoning 2 cup brown rice (about 1 pound) 2 tsp salt 1/2 tsp freshly ground black pepper For polenta: preheat oven to 350 . Bring 1 3/4 cups water, chicken stock and minced garlic to boil in heavy large oven proof saucepan over medium-high heat. Gradually stir in polenta. Reduce heat to medium and cook 5 minutes, stirring constantly. Cover and transfer to oven. Bake until thick but still creamy (add more water if mixture appears dry), stirring occasionally, about 45 minutes. Meanwhile, prepare sage: heat olive oil in heavy small skillet to 375 . Fry fresh sage leaves in batche xs until crisp, about 10 seconds. Using slotted spoon, transfer to paper towels and drain. Season with salt. Remove polenta from oven. Stir in creme fraiche, grated monterey jack cheese, grated parmesan cheese and butter. Season generously with salt and pepper. Spoon polenta on plates. Top with roasted wild mushrooms. Garnish with fried sage and serve immediately. 4 servings E1 3/4 cups (or more) water 1 3/4 cups chicken stock or canned broth 1 tsp minced garlic 3/4 cup polenta or cornmeal 1/2 cup olive oil or peanut oil 1/3 cup fresh sage leaves 2/3 cup creme fright or sour cream 1/4 cup grated monterey jack cheese 1/4 cup grated parmesan cheese 3 tbsp butter roasted wild mushrooms (look up) R1715I Crostini with beansJ Polland SoftwareK ItalianL Side Dish In a large saucepan, heat two tbsp of the olive oil, half the garlic and all of the red pepper over medium heat 1 minute or until fragrant. Add the greens and salt. If the greens are dry, add 2 tbsp water. Cover and cook until tender, about 10 minutes for broccoli rabe and swiss chard or 5 minutes for spinach. Meanwhile, in a medium-size saucepan, heat the remaining oil and garlic 1 minute. Stir in the beans, cover and cook over low heat until heated through. Coarsely mash the beans. Sprea Beans R1716I Curried salmonJ Polland SoftwareK East IndianL Side Dish 1. In a large, deep skillet combine wine, green onions, bay leaf, margarine and curry powder. Heat to boil. 2. Add fruit and vegetables and simmer about 5-10 minutes or until tender-crisp. Remove fruit and vegetables onto serving platter and keep warm in oven. Discard bay leaf. 3. Add salmon to liquid in skillet and cover. Steam until fish flakes when tested with fork. 4. Place fish on serving platter over vegetables and fruit. Drizzle any remaining liquid over all. Makes 4-6 servings 1 cup white wine 4 green onions, diagonally sliced 1 bay leaf 1 tbsp polyunsaturated margarine 1-2 tsp curry powder 2 ripe pears or apples, cored and sliced 1 red pepper, julienne cut 1 1/2 lbs salmon fillets, skin and boned Seafood R1717I Curry of zucchini and tomatoesJ Polland SoftwareK East IndianL Side Dish d the beans over the toasted bread. Top with the greens and a spoonful of their cooking liquid. Serve immediately. Yield: makes 6 servings. Crostini with beans .4 tbsp extra-virgin olive oil 2 large garlic cloves, peeled and chopped fine, divided use 1/4 tsp crushed red pepper 1 lb broccoli rabe, swiss chard or spinach, washed and trimmed salt to taste 1 1/2 cups cooked and drained tuscan-style beans (see recipe) 6 1/2" slices italian bread, lightly toasted Vegetables R1718I Deep fried french toastJ Polland SoftwareK AmericanL Side Dish Preheat the oil in the deep fryer. Beat the eggs with the milk and salt in a shallow dish. Trim the crusts from the bread. Dip the bread, one slice at a time, into the egg mixture. Let stand for a few seconds. Turn the bread and repeat on the other side. Use a slotted spoon or fryer basket to lower the bread into the deep fryer. Fry until golden brown (about 2 minutes). Drain. Serve hot with maple or fruit syrup or honey. Goes well with sausage links, ham, bacon, etc. Yields 4 slices VZ2 eggs 1/3 cup milk 1/4 tsp salt 4 slices bread (1" thick) maple syrup honey fruit syrup R1719I)Domates yemistes - greek stuffed tomatoesJ Polland SoftwareK GreekL Side Dish Prepare zucchini and tomatoes, and set aside. Heat oil in a kettle and, when it starts to smoke, add cumin seeds. Stir briefly and add hing, coriander, cumin, turmeric, paprika, garam masala, and salt. Add zucchini and tomatoes, and stir gently to blend without breaking the slices. Add water and cover. Cook over gentle heat for 10 minutes. Sprinkle with chopped fresh coriander and serve. Serves 8 -8 cups thinly sliced zucchini (1-1/4 lb) 1/2 lb tomatoes, cored and cut into 1/2" cubes 3 tbsp sesame oil 2 tsp whole cumin seeds 1/4 tsp hing (optional) 1-1/2 tsp ground coriander 1-1/2 tsp ground cumin 1/4 tsp turmeric 1 tsp garam masala 1 tsp salt 2 tbsp water 4 tsp fresh coriander leaves chopped Wash the tomatoes, then turn each stem-side down, and with a sharp knife carefully cut the end now up to make an opening or"capinch being careful not to detach the cap entirely. With a small spoon, carefully, without breaking the outer skin of the tomatoes, scoop the pulp into a bowl. Place the tomato shells in a baking-serving dish large enough to support them touching. Sprinkle the inside of the shells with salt and sugar. Meanwhile, prepare the stuffing. Heat the oil in a heavy skillet and add the onions. Cook over moderate heat until soft and transparent, then add the garlic and parsley, and blend. Add the meat, mashing with a fork, then add the wine and water, cover, and simmer for a few minutes. Add the rice and tomato pulp and stir. (tomato juice may be added if necessary, since the mixture should provide enough liquid for the rice to absorb.) Cover the skillet and simmer about 7 minutes, then add salt, pepper, mint or basil, and nutmeg. Taste for seasoning. Remove f rom heat, and fill the tomatoes up about two-thirds of the way with the stuffing and liquid. Cover with tomato caps, brush with oil. Bake in a moderate oven (350 f) until the rice is tender (approximately 50 minutes to 1 hour), basting inside the tomatoes with liquid released by them. Serve warm. Note: for tomatoes stuffed with rice, use 1 1/4 cups raw long-grain white rice instead of the meat and rice in the above recipe, eliminate the wine, and include with the other seasonings a few tbsD p each of black raisins and 2 tbsp pine nuts, if desired. Rice in baked stuffed dishes takes much longer to cook then over a burner. Stuffed green peppers, also popular in greece, can be made the same way with an entirely different flavor. eSalt 3 tbsp olive oil or butter 12 firm, ripe tomatoes granulated sugar 2 garlic cloves; chopped 1 med onion; finely chopped 1/2 lb lean lamb or veal, ground 1/4 cup chopped fresh parsley 1/4 cup water 1/4 cup dry white wine 6 tbsp raw long-grain white rice tomato juice (if necessary) freshly ground pepper 2 sprigs fresh mint or basil 1 pn grated nutmeg R1720I East indian-style winter squashJ Polland Softwaree Dish Preheat oven to 400. Place 2 squash halves, cut sides up, in pan filled with 1/4" water. Bake until tender when pierced with fork (30-45 min). When cool enough to handle peel & discard skin and cube the flesh. In a large heavy skillet, warm the butter until bubbling. Add ginger & garlic and cook stirring for one min. Add the cubed squash & cook stirring two more min. Sprinkle in the cumin; chili powder; salt; & pepper to taste; cook one more min, stirring the cubes until spices are distribB$uted & squash is reheated. Serves 4. 1 butternut squash halved; seeded 1 tbsp unsalted butter 1 tbsp minced fresh ginger 1 tbsp minced fresh garlic 1/4 tsp cumin 1/4 tsp chili powder 1/8 tsp salt Freshly ground pepper Vegetables R1721I French toast wafflesJ Polland SoftwareK AmericanL Side DishR Combine the egg, milk, butter and salt. Cut the bread into pieces to fit into the waffle iron. Dip the bread into the egg mixture and then place in the waffle iron. Bake as you would any other waffle. VU1 egg, beaten 1/4 cup milk 2 tbsp butter, melted 1/8 tsp salt 2 slices white bread R1722I Fried riceK ChineseL Side Dish eCook eggs, slice in strips. Saut garlic in 1 tbsp oil. Add vegetables in following order. Carrots, celery, green pepper, onions, bean sprouts. Stir fry until crisp-tender. Add rice and cook until warmed through, stirring constantly. Mix together soy sauce, lemon juice, honey, and ginger. Add to rice and vegetables. Garnish with onion tops and egg strips. R1723I4Garides kokkiyia me feta - shrimp and feta in shellsJ Polland SoftwareK GreekL Side Dish Shell and devein shrimp. Wash and drain, then sprinkle lightly with lemon juice. Heat the oil or butter in a frying pan and cook the onion until soft. Add the tomato sauce, chopped tomatoes, herbs, garlic, and salt and pepper to taste. Simmer for 25 minutes, then remove from the heat and strain. Butter large scallop or other shells, or individual oven proof dishes, and spoon a little sauce into each. Fill with the shrimp and spoon the sauce over, then crumble the feta over the top. Set intB o a baking pan and bake for 15 or 20 minutes in a moderate oven (350 f), or until the shrimp is cooked and the cheese melted. Garnish with fresh basil or parsley and serve hot. Seafood R1724I Gourmet's boston baked beansJ Polland SoftwareK AmericanL Side Dish In a bowl, combine the beans with 4 cups cold water and let them soak overnight. Drain, reserving any remaining liquid. Transfer them to a small heavy kettle, and add fresh water to cover. Simmer, covered, for 60 minutes. Drain in a colander, reserving the cooking liquid and combining it with the soaking liquid. To the kettle, add a quarter lb. Piece of salt pork and the beans and bury the remaining piece of pork, well scored, in the center of the beans. In a small bowl, stir together the Smolasses, 1/2 cup of bean liquid, mustard, paprika, and onion. Pour the mixture over the beans and stir in. Bake the beans, covered, in the middle of a preheated 300f oven for 5 hours, stirring in some of the bean liquid at hourly intervals as necessary to keep the beans just barely covered. Remove lid and cook uncovered for 1 more hour. V2 lb large shrimp 1/2 lemon (juice only) 1 onion or shallot; minced 3 tbsp vegetable oil or butter 1/2 cup tomato sauce 3 tomatoes - peeled, chopped & drained 1/4 cup chopped fresh parsley 2 tbsp chopped fresh basil or dill 2 garlic cloves; crushed salt & freshly ground pepper 1/2 lb feta cheese fresh basil leaves (or parsley) for garnish 2 cup dried navy beans, picked over and rinsed 3/4 lb salt pork 1/2 cup molasses 1/2 tsp dry mustard (english style) 1/4 tsp paprika 1 tsp onion, grated Beans R1725I Grated potato-crust quiche Polland SoftwareK CaliforniaL Side Dish Mix thoroughly crust ingredients. Oil 10" glass pie pan and press mixture in with your hands as evenly as possible to prevent uneven browning, build up the edges a bit so they don't over-brown. Brush with oil and put in a pre-heated 400 . Oven for about 20 min. When the crust comes out after about 20 min., Spread the chopped onion, ham and broccoli evenly on the bottom. Mix the eggs, cream and salt and pepper. Pour over the veggies, and top with 1-1/2 cups grated cheddar cheese. Sprinkle wBlith paprika to add some color. Turn the oven down to 350 & bake for 30 to 40 min. (until the filling sets.) Potatoes R1726I Grecian green beansJ Polland SoftwareK GreekL Side Dish eIn a large bowl, combine the garlic, parsley, sugar, oregano, mustard, salt, coca-cola, olive oil and vinegar, stirring until the sugar is dissolved. Add the beans and onions; toss lightly with a fork. Pack into a 1 quart jar. Cover and refrigerate several hours or overnight so the flavors can blend. * the onions should be sliced and separated into rings. 32 oz canned green beans, drained 2 sm onions * 2 minced garlic cloves 2 tbsp sugar 2 tsp prepared mustard 1/2 cup coca-cola 2 tbsp vinegar 1/4 cup chopped fresh parsley 2 tsp oregano 1/2 tsp salt 1/4 cup olive oil Vegetables R1727I Greek lamb with orzo pasteJ Polland SoftwareK GreekL Side Dish HThe crust: 4 cups of grated tender potatoes (unpeeled--about a pound) 1 small onion, diced 1 egg, lightly beaten 1/4 cup all-purpose flour pinch of salt; pepper 3 eggs, beaten lightly 1 cup light cream pinch of salt; pepper a small pinch of nutmeg 1 cup cooked broccoli flowerettes 1 cup diced ham 1/4 cup chopped onion Paprika R1728I Greek patates - greek potatoesJ Polland SoftwareK GreekL Side Dish Preheat the oven to 400 f. In a large baking pan place the peeled and quartered potatoes (add enough potatoes so that they fill the pan up, 3/4" from the top). Sprinkle on the onions, garlic, salt, pepper, oregano, basil, lemon juice, and vegetable oil. Add enough water so that the potatoes are just covered. Stir the ingredients together very thoroughly so that everything is well mixed. Bake the potato mixture for 45 minutes. Carefully stir the ingredients together so that they are re-mixeBqd. Bake the potatoes for another 45 minutes, or until they are tender. Remove the potatoes with a slotted spoon. 3 lb white potatoes 1/2 cup chopped yellow onions 1/4 cup finely minced garlic 1/2 tsp salt 1/2 tsp pepper 1/2 tsp dry oregano 1/2 tsp basil 1 cup fresh lemon juice 1/2 cup vegetable oil water (as needed) Potatoes R1729I Greek-style rice with spinachK GreekL Side Dish 1) in a stove-top dutch oven brown the boneless lamb shoulder in the olive oil. Salt and pepper to taste. 2) add enough stock to come halfway up the side of the meat and simmer, covered, until very tender, about two hours. 3) remove the meat from the pot and set aside, covered, to keep warm. Remove the fat from the stock in the pan and add more stock if necessary to make up four cups. Remove the stock from the pan and set aside. 4) heat the dutch oven again and add half cup olive oil. Add the orzo paste and toss for a minute. Add the chopped onion and saut until the onion is clear. Stir in the tomatoes, dillweed and parsley. 5) return the meat to the pot along with the 4 cups of stock. Cover and simmer until the broth is absorbed and the pasta is tender, about 30 minutes. Note: if the dish is too wet when the pasta is tender continue to cook for a few more minutes with the lid off to reduce the sauce. 3 lb boneless lamb shoulder 3 tbsp olive oil for pan browning 6 cup canned / fresh chicken broth 1/2 cup olive oil 2 cup orzo paste 1 1/2 cup yellow onion, chopped 2 lg ripe tomatoes, chopped 2 tsp dried dillweed 1/4 cup chopped parsley 1 juice of lemon R1730I(Green beans braised with mint & potatoesJ Polland SoftwareK GreekL Side Dish Heat the fat in an enameled pan and mix in the tomato juice or sauce. Add the green beans and parsley to the pan with enough water to almost cover. Tuck the potato slices in between, partially cover the pan, and simmer for 25 minutes, the stir and season with salt, pepper, and 2 tbsp chopped mint. Cook uncovered until the beans and potatoes are fork tender, about 10 more minutes. If the sauce has not thickened, pour it into a small pan, and boil down to one cup, then combine with the beansB and potatoes in a warm serving bowl. Sprinkle with a little additional fresh mint and serve warm. Excellent with grilled chops, fish or egg dish, but equally good as a main course with cheese. 3 tbsp olive oil & margarine, mixed 1 cup tomato juice or sauce 1 lb fresh green beans - trimmed, cut 1 tbsp chopped fresh parsley, opt. 2 med potatoes; peeled salt & freshly ground pepper chopped fresh mint Vegetables R1731I Grilled eggplant sandwichJ Polland SoftwareK CaliforniaL Side Dish Slice the vegetables 1/4" thick. Clean and slice eggplant. Place in lightly beaten egg whites, then dredge in whole-wheat bread crumbs. Bake at 350 for 15-20 minutes or until soft. Wash and slice remaining vegetables. Pat dry and grill or steam zucchini and yellow squash. Place in a bowl, sprinkle with vinegar and cover for 10 minutes. To assemble: place eggplant crusts on bottom. Layer with zucchini, squash, and tomato slices. Sprinkle with cheese and reheat to melt. Makes 4 servings. FrB om the golden door spa 1 eggplant, sliced in circles 1 zucchini, sliced on the bias 1 yellow squash, sliced on the bias 1 beefsteak tomato; sliced 1/4 cup shredded gouda cheese 1/2 cup whole-wheat bread crumbs, seasoned 2 egg whites, lightly beaten 2 tbsp balsamic vinegar 1 roasted red pepper, julienned Vegetables R1732I Grilled stuffed peppersJ Polland SoftwareK ItalianL Side Dish 24 hours in advance: make up the marinade. (the herbs need not be chopped but should be at least crumbled in your hand.) Place lamb and marinade in a zip-lock bag and refrigerate until about two hours before serving. While marinating, shake the bag on occasion to re-mix ingredients. Remove lamb from refrigerator and warm to room temperature. (2 - 3 hours) cook rice in beef broth with savory, thyme, and garlic. Drain lamb reserving marinade. Coarsely chop lamb in food processor. Place in a Vegetables R1733I Habanero breakfast spuds Polland SoftwareK SouthernL Side Dish Thin slice potatoes , cut into 1" chunks. Boil potatoes for about 10 min. Microwave on high, is great. Coarse chop, bell pepper, onion and garlic. Do the same with the habanero but keep separate from others. In a large skillet: melt butter and add oil. Saut the bell pepper, onion and garlic. Spoon pepper, onion and garlic out of butter and oil. Draining. Reserve. Add potatoes to butter and oil. Flip or stir potatoes around to coat. Add paprika, cayenne and salt/pepper (to taste). Cook on B high; flippin'n'stirrin'. When potatoes are cooked and crispy add reserved mixture of bell pepper, onion and garlic. Mix. Add habanero last, stir 1 min. & pour into 2 paper plates for 1 min. To drain. Serve. Serves 4-5 large bowl. Cut off tops of peppers and hollow out. Remove the stem from the tops and dice tops. Add to lamb along with tomatoes, onions, 2 tbsp mint, cheese, salt, pepper, and rice. Add 1/2 cup of reserved marinade (the remaining marinade can be thrown away.) Mix thoroughly and stuff into peppers. (at this point the peppers can be refrigerated for up to 12 hours before cooking.) Build a medium fire in your grill. When the coals are ready, spread to the outside edges of the grill. Place peC ppers in the center of the grill and cover grill. Cook ten minutes and rotate peppers to present a new side to the coals. Cook another ten minutes and rotate again. Cook another ten minutes and serve. Marinade: 1/4 cup olive oil 1/4 cup red wine 1/4 cup balsamic vinegar 2 tbsp lemon juice 2 cloves garlic, crushed 2 tbsp fresh mint 1 tbsp fresh rosemary 1 tbsp fresh thyme 1/2 lb lamb, cut into one" chunks 4 med green peppers 1 med tomatoes, peeled, seeded, diced 1/4 cup green onion, diced 1 tbsp fresh mint, chopped 1/4 cup pine nuts, roasted 1/4 cup grated parmesan cheese 1 tsp salt 1/2 tsp black pepper 1/2 cup rice 1 cup beef broth 1 garlic clove, crushed 1/2 tsp dried rosemary 1/2 tspB dried thyme 3 lg potatoes, thin sliced, chunks 1/3 stick butter or margarine 1/3 cup green bell pepper 1 fresh habanero, stem & seeds removed 2 lg garlic cloves 1/4 med size onion 2 tbsp vegetable or canola oil 1 tsp paprika 1 tsp cayenne pepper black pepper Potatoes Hash brown casseroleK AmericanL Side Dish Heat oil in a lg skillet. Add hash browns, onions and green peppers. Cook until potatoes begin to brown. Spray a 9 x 13 x 2" baking dish with vegetable oil spray. Spread potato mixture in pan. Top with ham. Pour eggs over all and season with salt and pepper. Gently stir to coat all ingredients with egg. Sprinkle with shredded cheese. Cover with foil and refrigerate overnight. Bake, covered, at 375 f for 25 minutes. Remove foil and bake 5 minutes longer. Serves 8. 3 tbsp vegetable oil 1 bag (2 pounds) frozen hash browns 1 onion, chopped 1 green bell pepper, chopped 1 cup cubed ham 10 eggs, beaten Salt and pepper 1 cup shredded cheddar cheese Potatoes R1735I!Homemade basil & pine nut sausageJ Polland SoftwareK CaliforniaL Side Dish In a large mixing bowl, using your hand or a fork, combine all the ingredients for the filling. Prepare casing, fill, link and cook. Casing prep: 1. Place the casings in a bowl of warm water in your kitchen sink. It will relax nearly instantly. Meanwhile set up the sausage grinder with the stuffing nozzle. 2. Take casings out of water and fit the open end over the faucet. Turn on warm water gently to allow the water to run through the casing. Then remove casing and slide immediately over the sausage nozzle. 3. Place the filling in the top of the grinder and crank the machine so that the filling feeds into the casing. Continue cranking until entire casing is filled. 4. Using butchers twine, tie a knot every 4" along the length of the sausage. Poultry R1736I Homemade coriander sausageJ Polland SoftwareK CaliforniaL Side Dish In a large mixing bowl, using your hand or a fork, combine all the ingredients for the filling. Prepare casing, fill, link and cook. Casing prep: 1. Place the casings in a bowl of warm water in your kitchen sink. It will relax nearly instantly. Meanwhile set up the sausage grinder with the stuffing nozzle. 2. Take casings out of water and fit the open end over the faucet. Turn on warm water gently to allow the water to run through the casing. Then remove casing and slide immediately over the sausage nozzle. 3. Place the filling in the top of the grinder and crank the machine so that the filling feeds into the casing. Continue cranking until entire casing is filled. 4. Using butchers twine, tie a knot every 4" along the length of the sausage. 2 lbs coarsely ground pork shoulder 1/4 cup pesto sauce 1 cup coarsely ground romano cheese 1 bunch coarsely chopped italian parsley 1/2 cup whole pine nuts 6 large garlic cloves, chopped 1 tbsp coarsely ground black pepper 7-foot-long natural casing. 2 yds butcher twine 2 lbs coarsely ground pork shoulder 2 tbsp whole coriander seeds 1 tbsp ground coriander 1 cup chopped fresh cilantro 1 tsp coarsely ground black pepper 1/2 tsp crushed red pepper 2 tsp salt 7-foot-long natural casing 2 yards butchers twine R1737I Indian-style potatoesJ Polland SoftwareK East IndianL Side Dish Boil whole potatoes with the skin until soft. Peel the skin and cut to bite size. In hot oil, put cumin seed, red pepper and asafoetida powder to sizzle. Put in all the potatoes and fry a little, turning. Add salt, turmeric and tomato sauce. Cover and allow to simmer gently 4 to 6 minutes. Asafoetida powder is not your every-day ingredient, but is nearly essential in many indian dishes. It's considered a flavoring but also a digestive aid. Find it at an indian or middle-eastern grocery, or Potatoes R1738I Italian baked vegetablesJ Polland SoftwareK ItalianL Side Dish Layer the eggplant in a colander, salting each layer. Place a weighted plate on top and leave for at least an hour. Rinse and squeeze dry. Preheat the oven to 350 . In a small bowl, mix together the garlic, parsley, onion, salt and pepper and half the oil. Put half the eggplant slices on the bottom of 9 x 13 1/2". Oiled, oven proof glass dish. Add salt and pepper and sprinkle on a little of the onion mixture. Layer half the peppers over this, add salt and pepper, and sprinkle on a little 2of the onion mixture. Add half the tomatoes. Strew on half the anchovies and half the olives. Repeat with the remaining vegetables, reserving enough onions to sprinkle all over the top of the pasticcio. Trickle the rest of the oil over the top. Bake for 1 hr. 10 min. This is served hot or cold. Serves 4-6 mail order a small jar. A pinch is usually all that's ever used. A complete modification. First you heat the oil or ghee (or butter) and cook the spices briefly. Throw in some cut green beans for a few seconds and then diced potatoes and some garlic and onion. Let saut ', then add the v-8 (or even plain water) and cover... Cook for as long as it takes to get everything tender, up to 40 minutes or more. 4 waxy boiling potatoes 2 tbsp vegetable oil 1/8 tsp asafoetida powder 1/2 tsp whole cumin seed 1 or 2 diced hot red peppers (opt) 1/2 tsp turmeric 2 6-oz. Cans v8 1 tsp salt 1 tsp coriander Vegetables R1739I/Kousa mahshi - stuffed squash with tomato sauceJ Polland SoftwareK Middle EastL Side Dish 1) clean zucchini, cut off ends and hollow out the zucchini using a spoon. Set aside in a bowl filled with salted water. 2) in a sauce pan, brown onions, then combine tomatoes, chicken broth. Add salt & pepper to taste. Bring to boil then reduce heat and simmer for 10 min. Set aside. 3) for the stuffing, combine the lamb, rice, allspice. Add salt & pepper to taste. Mix thoroughly. 4) dry each zucchini and stuff them with stuffing mixture. 5) fit stuffed zucchini in a casserole dish and topB" with sauce. Bake 30 min. At 350 1 lb lean ground lamb 1/2 cup uncooked white rice, washed 6 med vine ripe tomatoes, peeled and chopped 6 med zucchini 1 cup onions, finely chopped 2 cups chicken broth 1/2 tsp ground allspice salt & black pepper Vegetables R1740I Martinique crab rice with wineJ Polland SoftwareK CaribbeanL Side Dish 11/2 lb eggplant, peeled and sliced crosswise, 1/4" thick 2 garlic cloves, minced 1 sm bunch parsley, finely chopped 1 lg white onion, very thinly sliced salt and freshly ground pepper 1/2 cup olive oil 1 lb yellow bell peppers, seeded and cut into 1/2" strips 3 lg tomatoes, peeled, seeded, and thinly sliced 8 oil packed anchovy fillets, drained and cut into pieces 1 cup green sicilian olives, pitted and cut into pieces R1741I#Mashed potatoes with garlic & basilJ Polland SoftwareK FrenchL Side Dish Peel the potatoes and cut them into 3/4" cubes. Place the pieces in saucepan and cover with water. Add the garlic and salt. Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Do not overcook. Drain. Discard garlic. Put the potatoes through a food mill or ricer, or mash them well with a potato masher. Add the olive oil, and beat to blend. Add the warm milk, basil and pepper. Blend well. Serve piping hot. Yield: makes 4 servings. 6 to 8 med baking potatoes 6 whole garlic cloves, peeled salt to taste 2 tbsp virgin olive oil 1 1/4 cups warm milk 2 tbsp finely chopped fresh basil freshly ground white pepper Vegetables R1742I Oven baked eggnog french toastJ Polland SoftwareK AmericanL Side Dish the bell pepper, green onion, garlic and rocotillos in the oil in a skillet until softened. Add the rice and continue to saut until the rice browns slightly. In a dutch oven, combine the remaining ingredients, except for the parsley, and bring to a boil. Pour in the rice mixture, stir once, and bring back to a boil. Reduce the heat, cover, and simmer until the rice is done, about 30 minutes. Fluff the rice, remove the bay leaves, garnish with the parsley, and serve. Serves: 4. Heat B scale: hot X1/2 cup chopped bell pepper 1 green onion, chopped, including the green 1 clove garlic, minced 1 large habanero 3 yellow wax chiles 3 tbsp olive oil 1-1/2 cups white rice 3 med tomatoes, peeled and chopped 2 tbsp tomato paste 1/2 tsp dried oregano 2 bay leaves 1-1/2 cups crab 2 cups chicken broth 1 cup white wine 2 tbsp chopped fresh parsley Bread R1743I Oyster corn bread stuffingJ Polland SoftwareK AmericanL Side Dish Cook celery and onion in butter until tender. Add oysters and cook 3-5 minutes or until edges begin to curl. Combine all ingredients and mix thoroughly. Makes approx. 4 cups stuffing, enough for 4 lb bird. For 5 to 9 lb bird double the recipe. For 10-15 lb bird triple the recipe. 1 pt oysters (15 1/2 oz) well drained 1 cup celery chopped 1 cup onion chopped 1/2 cup butter 3 1/2 cup corn bread cubes, toasted 1/2 cup chicken broth 1 tsp poultry seasoning 1 tsp sage Seafood R1744I Oyster rice stuffingJ Polland SoftwareK AmericanL Side Dish Cook onions, celery and parsley in butter until tender. Add oysters and cook until edges just begin to curl. Remove from heat. Stir in remaining ingredients. Toss lightly w/ fork until well combined. Fill turkey cavity w/ dressing. Enough for 12 to 16 lb turkey.. Cut the bread crosswise into 16 slices. Grease 2 lg cookie sheets. Place the bread slices on the sheets. Beat the eggs with the half & half, sugar, vanilla and nutmeg in a lg bowl until thoroughly blended. Pour the mixture over the bread on the cookie sheets, turning the slices to coat them evenly on both sides. Continue until all the mixture has been absorbed. Preheat the oven to 500 degrees. Bake until golden brown on both sides (8-10 minutes per side). Serve with powdered sugar sprinkleB d over. 1 12 oz loaf french or italian bread 4 eggs 1 cup half & half 3 tbsp sugar 1 tsp vanilla 1/8 tsp nutmeg, ground powdered sugar 1/2 cup onions minced 2 cup celery minced 3 tbsp parsley minced 1/2 cup butter 2 pt oysters, well drained 5 cup rice cooked in chicken stock 3 cup bread crumbs, toasted 1 tbsp poultry seasoning salt, pepper to taste 2 eggs well beaten Seafood R1745I Panzanella - bread saladJ Polland SoftwareK ItalianL Side Dish Cut the bread into 1/2"-thick slices and remove the crusts. Set aside. Mix together in a bowl the tomatoes, capers, oil, vinegar, salt, and pepper. In a wide, shallow bowl or large platter make a layer of bread slices. Scatter the cucumbers, onion, and bell pepper strips over the bread. Pour a full ladle of the tomato mixture over the bread and vegetables. Continue layering until all the ingredients are used up, ending with vegetables and tomato mixture. Set the dish aside at room temperat Bread R1746I Panzanella with feta cheeseJ Polland SoftwareK CaliforniaL Side Dish UCombine all ingredients except the bread and cheese in a large salad bowl. Let the mixture marinate in the refrigerator for at least two hours, stirring gently from time if you can. Toast the bread and cut into chunks just before serving. Stir the toast chunks into the salad and serve at room temperature with crumbled feta cheese on top. 96 medium tomatoes (cut in mid sized chunks) 4 thick slices of sourdough toasted 1/2 cup olive oil 1/4 cup sweet onion, minced 1/4 cup fresh basil, minced 1 tbsp chopped parsley 2 cloves garlic 1 tsp fresh tarragon, minced 2 tbsp fresh lemon juice 2 tbsp balsamic to taste salt and pepper feta cheese for garnish R1747I)Pasta with eggplant, tomatoes and ricottaJ Polland SoftwareK ItalianL Side Dish ure or in the refrigerator for at least 1 hour. It is important for the bread to absorb the liquid from the vegetables and tomato mixture. If the dish seems too dry, sprinkle on more oil and vinegar. Panzanella can be made a day ahead. Serves 6. |1/2 loaf day-old french or italian bread 2 tomatoes, peeled, seeded, and cut into 1/2" dice 1-2 tbsp capers 1/2 cup finest olive oil 1/4 cup red wine vinegar Coarse salt and pepper to taste 3 cucumbers, peeled, halved, seeded, and cut into 1/2" dice 1/2 small red onion, thinly sliced 1 bell pepper, red, yellow, or green, cored, seeded, and cut lengthwise into very thin strips Vegetables R1748I%Pasta with white beans, and pepperoniJ Polland SoftwareK ItalianL Side Dish In a heavy skillet, cook the garlic in the oil over moderate heat, stirring, until it is golden. Remove it with a slotted spoon and discard. Add the onion and pepperoni and cook over mod-low heat, stirring occasionally, for 3 minutes. Add the tomatoes and the juices, basil, oregano, pepper flakes, and salt and pepper to taste. Simmer the mixture, stirring occasionally, for 5 minutes. Add the beans and parsley, and simmer the sauce, covered partially, for 5-7 minutes, or until it is thicken ed slightly. In a kettle of boiling salted water, cook the pasta until it is al dente and drain it well. In a bowl, toss it with the sauce. Divide the pasta between 2 heated bowls and serve it, sprinkled with parmesan cheese and garnished with parsley sprigs. Layer the eggplant in a colander, salting each layer. Place a weighted plate on top and leave for at least an hour. Rinse and pat dry. Fry the eggplant in an" of hot oil in a skillet over medium high heat until browned. Drain on paper towels and salt lightly while hot. When cool, tear into strips with your hands. Put the tomatoes and garlic in a large frying pan and cook over medium high heat, stirring often, for 15 minutes, mashing the tomatoes with the back of a wooden spoon. Add salt to taste and a few basil leaves, finely chopped. Remove the pan from the heat and add the ricotta, mixing well to make a smooth sauce. Cook the pennette in boiling salted water until al dente. Drain and dress with parmesan and pecorino. Add the hot sauce, discarding the garlic if possible. Add the eggplant strips and toss well. Sprinkle the remaining basil over the pasta. Serve at once and pass the pepper mill. Serves 4-6 `1 lb eggplant, sliced lengthwise 1/4" thick salt olive oil for frying 3 lb fresh ripe tomatoes, peeled, seeded, and cut into pieces 1 garlic clove A handful of fresh basil leaves, washed and dried 1 lb ricotta cheese, sieved 1 lb penette or other short pasta 1/3 cup freshly grated parmesan 1/3 cup freshly grated pecorino cheese Freshly ground pepper Pasta R1749I Patates yiahni - greek potatoesJ Polland SoftwareK GreekL Side Dish Peel, quarter, and soak the potatoes in cold water. Meanwhile, heat the oil in a medium frying pan and saut the onions until soft. Add the garlic and stir in the drained potatoes, stirring over medium heat for a minute. Pour in the tomatoes and enough water to almost cover the potatoes, if necessary. Sprinkle in the parsley and season with salt and pepper. Cover and simmer over low heat for 30 minutes, then uncover and continue cooking over low heat until the potatoes are tender and the sBZauce is thick, turning the potatoes occasionally. Transfer to a warm bowl and serve warm. 5 med potatoes 4 tbsp olive or vegetable oil 1 med onion; chopped 2 garlic cloves; minced 1 1/2 cup italian plum tomatoes - drained 3 tbsp chopped fresh parsley Salt & freshly ground pepper Potatoes R1750I!Peas with prosciutto, roman styleJ Polland SoftwareK ItalianL Side Dish Y1 garlic clove, thinly sliced 1 tbsp olive oil 1/4 cup onion, chopped 1/3 cup pepperoni, chopped 16 oz plum tomatoes, with juice, chopped 1/2 tsp basil, crumbled 1/4 tsp oregano, crumbled 1/4 tsp hot red pepper flakes 2/3 cup white beans, canned, drained and rinsed well 1 tbsp fresh parsley, minced 1/4 lb tubular pasta parmesan cheese, grated Finely chop the onion. Place a medium sized casserole with the lard and olive oil over medium hat and when the lard is melted, add the onion and saut until the onion is translucent, about 5 min. Add the peas; if fresh peas are used, rinse them in cold eater and add 1/2 cup of the broth. Season with a very little salt, pepper and pinch of saffron. Cook, adding the remaining broth as needed until peas are soft and tender. When almost ready, add the prosciutto, mix very well, cook for 1 minuBAte more, taste for salt and pepper and serve hot. Yield: serves 6 1 medium sized red onion, cleaned 1 tbsp lard or sweet butter 4 tbsp olive oil 1 1/2 lb fresh peas or 1 1/2 lb fresh frozen peas not defrosted 1 cup chicken or meat broth salt and ground black pepper Pinch of saffron 3 oz. Prosciutto, cut very thin R1751I Potato dumplingsJ Polland SoftwareK ScandinavianL Side Dish Potatoes R1752I Potato pancakesJ Polland SoftwareK GermanL Side Dish 5Squeeze moisture from grated potatoes. Combine in a bowl with shallots, eggs and breadcrmbs. In a heavy-based pan, melt equal amounts of butter and oil, about 1 tbsp of each at a time. Drop in spoonfuls of potato mixture, fry and flip over. Cook until golden both sides. Serve with apple sauce and sour cream. 3 large potatoes, peeled and grated 6 shallots, finely chopped 2 eggs, beaten 4 tbsp dried breadcrumbs butter and oil sour cream to serve apple sauce Potatoes R1753I Potatoes o brienJ Polland SoftwareK IrishL Side Dish WHeat butter in small skillet. Add onion, green pepper and cook over medium heat until tender. Stir in pimiento. Set aside. In large skillet, heat 1/2" oil. Add diced potatoes and fry until brown and tender, turning occasionally. Drain; season with salt and pepper. Add onion mixture; toss together over high heat for 2 minutes to heat through. 0Mix ingredients in the order given. Beat egg whites until stiff and folk in. Place on floured board and roll to pencil thickness. Cut into 2 or 3" strips, drop into salted boiling water. Boil until dumplings float to top. Drain & serve in soup. May be served on platter covered with chopped crisp bacon. 3 cups hot mashed potatoes 1/2 cup dry bread crumbs 2 egg yolks salt & pepper to taste 1/2 cup four pinch of marjoram 2 egg whites Cooking oil 2 tbsp butter 1 small onion, finely chopped 1 small green pepper, finely chopped 6 medium potatoes, peeled & diced (4 oz.) Can pimientos, drained & cut into strips Salt & pepper Vegetables R1754I.Potatosalata me throumbes - greek potato saladJ Polland SoftwareK GreekL Side Dish Boil the potatoes in their skins in plenty of salted water until just tender. Run cold water over them, drain, and leave to cool enough to handle. To pickle the onions, place them in a saucepan just large enough to hold them, pour in the vinegar, and 2 tbsp water, and sprinkle with sugar. Cover the pan and bring to a boil. Stir, cover, and simmer for 1 minute. Shake the covered saucepan and put it aside for 5 minutes to steam. Peel and slice or roughly dice the potatoes and place in a servB ing bowl. Sprinkle with the olives, capers, and pickled onions - with their juice - olive oil, garlic and parsley. Toss and season to taste. 2 lb waxy potatoes freshly ground black pepper 1/2 lb onions; thinly sliced 2 tbsp wine vinegar 1/2 tsp sugar 5 oz kalamatas - (greek olives) 2 tbsp capers 1/2 cup fruity olive oil 1 garlic clove; minced 1/2 cup minced flat leaf parsley Potatoes R1755I RatatouilleJ Polland SoftwareK ItalianL Side Dish Cut tomatoes in half, horizontally. Peel eggplant, slice into 1/2" thick rounds, then slice into 2-by-l" rectangles. Put into a bowl and toss with salt. Cut zucchini into 1/4" slices, and toss with salt. Let the vegetables stand for half an hour, then dry both on a towel. In a skillet saut eggplant in 1/4 cup olive oil until lightly browned, adding more oil if necessary. Season to taste with pepper. Transfer to a bowl and set aside. In the same skillet, saut the zucchini in another 1/4 c Vegetables R1756I Roasted wild mushroomsJ Polland SoftwareK FrenchL Side Dish QPreheat oven to 425 . Line 2 baking sheets with foil. Combine sliced garlic, olive oil, balsamic vinegar, rosemary and thyme in bowl. Add mushrooms and toss to coat. Season with salt and pepper. Arrange in single layer on prepared baking sheets. Roast until mushrooms are tender and slightly crisp on edges, about 25 minutes. 4 servings 8 garlic cloves, thinly sliced 3 tbsp olive oil 3 tbsp balsamic vinegar or wine vinegar 3 fresh rosemary sprigs, crumbled 3 fresh thyme sprigs or 1 tsp dried 4 cups large fresh wild mushrooms (such as shiitake, oyster or cremini) Vegetables R1757I Ryzi me araka - rice and peasJ Polland SoftwareK GreekL Side Dish up olive oil until lightly browned but not limp. Season to taste with pepper; transfer to another bowl and set aside. In the same skillet, saut the onions, peppers and garlic in 2 tbsp oil until tender. Season with salt and pepper; transfer to a third bowl and set aside. In the same skillet, cook the tomatoes in 1 tbsp olive oil until their liquid evaporates, stirring occasionally. In a casserole, layer half the eggplant, half the zucchini, half the pepper and onion mixture, half the cila ntro and half the tomatoes. Repeat. Cover and simmer 10 minutes. Uncover, and with a bulb baster, baste with juices from bottom of casserole. Simmer, uncovered, until the juices are absorbed, about 10 minutes more. Serve hot or cold. Yield: makes 4 to 6 servings. 1 medium eggplant salt 3 medium zucchini olive oil pepper 2 yellow onions, thinly sliced 2 red bell peppers, seeded and cut into thin strips 4 cloves garlic, minced 4 ripe tomatoes, peeled, seeded and chopped 1/2 cup chopped fresh cilantro R1758I&Saut ed zucchini with herbs and garlicJ Polland SoftwareK CaliforniaL Side Dish lCut the zucchini in quarters lengthwise. Heat the olive oil in a heavy skillet and add the zucchini strips. Saut lightly, turning them once or twice, for 5 minutes. Add the garlic, salt, and basil. Cover the pan and simmer about 10 minutes, till the zucchini are just tender to the bite. Add the pepper. Serve in a heated dish with chopped parsley for a garnish. 6 to 8 small zucchini olive oil 2 finely chopped garlic cloves 1 tsp salt 1 tsp, or to taste, chopped fresh basil (or another herb) 1/2 tsp freshly ground pepper 2 tbsp chopped parsley Vegetables R1759I Scalloped tomatoesJ Polland SoftwareK ItalianL Side Dish ^1. Heat the oil in a medium-size heavy saucepan. Saut the onions until tender. 2. Add the rice and stir until all grains are well-coated. Add peas, salt and pepper (you may want to use less salt if you plan to use vegetable broth), and stir. Add hot water or broth, bring to a boil and cook over low heat for 25 minutes. Makes four to six servings. 1 tbsp olive oil 1 onion, finely chopped 1 cup uncooked rice 1 pkg frozen peas (16 oz) -or 2 cups shelled fresh salt to taste pepper to taste 2 1/2 cups vegetable broth 1. Preheat the oven to 350. 2. Cook chopped bacon until almost done over med heat, add bread cubes stirring to coat evenly with the fat. Saut until lightly browned all over, 5 to 7 minutes. (if making for a vegetarian, leave out bacon. Saut bread in olive oil.) 3. Add the tomatoes, garlic, and sugar to the pan. Cook, stirring frequently, 5 minutes. Season with salt and pepper. Then stir in basil and remove from heat. 4. Transfer tomato mixture to shallow 1 1/2 quart casserole. Sprinkle cBMheese over top. Bake uncovered until lightly browned, about 35 to 40 minutes. 3 slices bacon, chopped 2 cups cubed french bread (1/2" cubes) 16 ripe plum tomatoes, cut into 1/2" cubes or 2 28 oz cans of whole tomatoes, drained and cubed 2 cloves garlic, minced 2 tbsp sugar Salt and pepper 1/2 cup shredded fresh basil 1/2 (or more) cup of parmesan cheese Vegetables R1760I Shajahani aloo - spiced potatoesJ Polland Software Peel, devein and wash shrimp thoroughly. Cut large shrimp in half. Cook celery, onion and shrimp in butter until vegetables are tender. Combine all ingredients and mix thoroughly. Makes enough for 5-9 lb bird, double recipe for 10-15 lb bird.V 2 lb shrimp, cleaned 1 cup celery, chopped 1 cup onion, chopped 1 cup butter 4 cup herb-seasoned stuffing mix 1 cup macadamia nuts, chopped 1 cup milk, hot 1 egg, beaten Seafood R1762I Skordalia - mashed potatoesJ Polland Software *Note-- lemon juice may be substituted for part of the white vinegar. Peel potatoes, boil, then mash. Let cool. In blender or food processor, process the garlic with a bit of the oil till almost paste-like. Transfer to electric mixer bowl. Add potatoes, beating until mixture resembles a paste. Gradually add remaining olive oil and vinegar/lemon juice, beating thoroughly until well absorbed. Add salt, taste for seasoning, and beat until the sauce is very thick and smooth, adding more vinegaoes Potatoes R1763I"Southwestern grilled chicken saladJ Polland SoftwareK SouthwesternL Side Dish Combine the first measure of olive oil, ground cumin, cayenne, the first measure of cilantro and salt (to taste) in a bowl. Remove the skin and bones from the chicken breasts. Rub the chicken with the olive oil & herb mixture. Grill the chicken on both sides until tender (15 to 20 minutes). Set aside in a small bowl. Stir the chopped tomatillo, the second measure of olive oil, the red wine vinegar, the ancho chiles, the second measure of cilantro and salt and pepper to taste in a small bow 0l. Set aside. Wash and dry the lettuce and tear into chunks. Arrange in a lg bowl. Cut the chicken breasts into 1/2" thick slices and arrange in the center of the lettuce. Arrange the shredded cheddar and monterey jack around the chicken. Pour the vinaigrette over the salad and serve. Yields 4 servings. Poultry R1764I#Spanahorizo - spinach and rice dishJ Polland SoftwareK GreekL Side Dish In a large saucepan place the oil and heat it on medium high until it is hot. Add the parsley, onions, and garlic. Saut the ingredients for 3 to 4 minutes, or until the onions are translucent. Add the water and bring it to a boil. Add the tomato paste, chopped tomatoes, salt, and pepper. Mix the ingredients together thoroughly so that everything is well combined. Add the spinach and rice. Simmer the ingredients for 30 minutes on low heat, or until the rice is done. 1/2 cup olive oil 1 bn parsley; chopped fine 1 lg yellow onion; chopped fine 1 tbsp garlic, finely chopped 3 cup -water 2 tbsp tomato paste 1 cup tomatoes, chopped 1/8 tsp salt 1/8 tsp pepper 2 bn spinach, stems removed, chopped 1 cup white rice, uncooked R1765I%Spinach and rice in dill tomato sauceJ Polland SoftwareK GreekL Side Dish Q2 tbsp olive oil 1 tsp cumin, ground 1 tsp cayenne 1 tbsp cilantro, chopped 4 chicken breast halves 6 tomatillo, chopped 1/2 cup olive oil 3 tbsp red wine vinegar 2 ancho chilies, seeded 1 1/2 cups monterey jack, shredded 1 1/2 cups cheddar, shredded 3 small heads red or green leaf lettuce 1 tbsp cilantro, chopped fine Pepper R1766I Squash with parmesan & baconJ Polland SoftwareK AmericanL Side Dish Preheat oven to 350 . Mix bacon and onion in 9xl3" baking dish. Arrange squash atop onion mixture. Season with salt and pepper. Cover baking dish with foil and bake until squash is almost tender, about 30 minutes. Increase oven temperature to 400 . Uncover squash and continue baking until tender, about 10 minutes. Sprinkle with parmesan and bake until cheese melts, about 10 more minutes. Servings: 4 1 bacon slice, chopped 1 small onion, thinly sliced 2 lb butternut or other orange-flesh squash, peeled, seeded, thinly sliced 3 tbsp freshly grated parmesan cheese Vegetables R1767I Stir-fried spinachJ Polland SoftwareK CaliforniaL Side DishR Heat oil in wok until hot. Add salt and garlic; saut 10 seconds. Add spinach and stir-fry on high heat, tossing ingredients until spinach is barely limp. Taste. Add salt if needed. Yield: makes 2 servings. Trim away any tough stems from the spinach leaves. Rinse the leaves in several changes of cold water and drain in a colander. Heat the olive oil in a large pot with a tight-fitting lid. When it is hot, add the onions, scallions, and 1/4 cup of the dill and cook over medium-high heat, stirring frequently, until the onions are softened. Add the rice and cook 1 minute, stirring constantly. Stir in the water, tomato paste, salt and pepper. Add the spinach and stir to combine. Cover and cook ov 9er low heat for several minutes, stirring occasionally, until the spinach has wilted down. Continue to cook over very low heat for about 30 minutes, or until the rice is nearly tender. Stir in the remaining dill and cook for about 5 minutes, or until the rice is tender. Cover and set aside until ready to serve. I2-10 oz packages frozen spinach, thawed and drained 1/4 cup regular (not extra-v) olive oil 3 cups onions, finely chopped 6 scallions, thinly sliced, including some of the green tops 1/4 cup + 1 tbsp chopped fresh dill 1/3 cup converted raw rice 1/4 cup water 3 tbsp tomato paste 1 tbsp salt 1/8 tsp freshly ground black pepper VV1 tbsp vegetable oil pinch of salt 2 cloves garlic, minced 6 ozs clean fresh spinach Vegetables R1768I Stuffed french toastJ Polland SoftwareK FrenchL Side Dish Combine the ricotta, the egg yolks, the first measure of vanilla, the maple syrup, the lemon rind and the lemon juice. Set aside. Beat the whole eggs with the cinnamon and the second measure of vanilla in a shallow dish. Add the milk to the dish. Beat again. Preheat a med size (10") skillet over med heat. Put the bread into the egg batter 2 slices at a time. Allow the bread to soak for a while. Turn over. Add 1/2 tbsp of butter to the skillet for frying each 2 slices of bread. Add the soak Bread R1769I Stuffed peppersJ Polland SoftwareK ItalianL Side Dish Oil a oven proof glass 7 x 13" baking dish with 1 tbsp olive oil. Roast the peppers in a 400 oven for. 40 min. Or until charred and blistered. Wrap each pepper in foil and cool. When cold, remove the stems, seeds, and skin, taking care not to break the peppers. Cut each pepper in half lengthwise. Put the eggplant in a bowl of well salted cold water and put a weight on top. Leave for one hour. Drain and pat dry. Heat 7 tbsp of the olive oil and saut the eggplant slowly until browned,. 15- r 20 min. Salt lightly and cool. Preheat the oven to 350 s. In a bowl mix together the cooled eggplant, olives, capers, garlic, parsley, basil, black pepper, and bread crumbs. Lay the pepper halves on a flat work surface and divide the filling among them. Roll up the peppers and place in the prepared dish,"seam" down. Bake for 40 minutes. Serve at room temp. Serves 4-6 ed bread. Cook until the bread is crisp and browned on one side. Flip the bread slices over. Spread 1/2 cup of the ricotta mixture over one of the slices. Continue cooking the bread until it is crispy and browned. Set the slice of bread without the ricotta over the slice of bread with the ricotta. Transfer the sandwich to a plate. Top with whipped cream, sliced strawberries and hot maple syrup. $1 lb ricotta 2 egg yolks, beaten 1/4 tsp vanilla 1 tsp maple syrup 1 tsp lemon rind, grated 2 tsp lemon juice 2 eggs, beaten 1/4 tsp cinnamon, ground 1/4 tsp vanilla 2/3 cup whole milk 8 slices french bread 1 tbsp butter 1 cup whipped cream 2 cups fresh strawberries, sliced Hot maple syrup Vegetables R1770I%Thai-style salmon with baked potatoesJ Polland SoftwareK Thai/VietnameseL Side Dish 1. Saut onion, ginger root and red pepper in oil until onion is tender; add salmon and cook 3 minutes. 2. Add broccoli, pea pods, tofu, cucumber and mushrooms; cook until vegetables are tender-crisp. 3. Combine water, vinegar, brown sugar, cornstarch, lemon peel and pepper; stir into vegetables. Cook until mixture thickens and boils. 4. To serve, split baked potatoes lengthwise and open by gently squeezing from the bottom. Spoon 1/4 of salmon mixture over each potato. Makes 4 servings. CaB.nned salmon may be substituted in this recipe. c5 large bell peppers - red and yellow 1 lb eggplant, cut into 1/2" dice 1/2 cup olive oil 1/2 cup black sicilian olives, pitted and cut into pieces 1 garlic clove, finely chopped 3 tbsp capers, rinsed and finely chopped 2 tbsp finely chopped parsley 1 tbsp finely chopped fresh basil freshly ground black pepper to taste 2 tbsp fine dry bread crumbs Potatoes R1771I Two cheese scalloped potatoesJ Polland SoftwareK AmericanL Side Dish Butter 13x9" baking dish. Add potatoes to large pot of boiling water. Boil until just tender, about 30 minutes. Drain. Cool. Peel and slice potatoes. Preheat oven to 350 . Place half of potato slices in prepared dish. Season with 1/2 teaspoon paprika, salt and pepper. Top with half of onion, bell pepper and parsley, then half of each cheese. Cover with remaining potatoes. Season with remaining paprika, salt and pepper. Top with remaining onion, bell pepper, parsley, then cheeses. Pour halfB and half over potatoes. Cover; bake 30 minutes. Uncover. Press potatoes down with spatula to even thickness. Bake uncovered until liquid is absorbed and top begins to brown, about 45 minutes. Cool slightly. 10 servings 1/2 cup onion, chopped 1 tbsp fresh ginger root, slivered 1/4-1/2 tsp red pepper, crushed 1 tbsp polyunsaturated oil 1 lb salmon, skinned, boned and cubed 2 cups broccoli flowerets 1 cup pea pods 1 cup tofu cubes 1 cup cucumber, vertically sliced 2 shitake mushrooms, rehydrated and thinly sliced 3/4 cup water 1/4 cup vinegar 4 tsp packed brown sugar 1 tbsp cornstarch 1 tsp lemon peel, grated pepper to taste 4 large russet potatoes, baked 3 lb russet potatoes 1 tsp paprika 1 medium onion, chopped 3/4 cup chopped red bell pepper 1/2 cup chopped fresh parsley 1 cup packed grated swiss cheese 1 cup packed grated sharp white cheddar cheese (about 4 ounces) 2 cups half and half Potatoes R1772I Wild rice and barley pilafJ Polland Software In a 12" frying pan or 2- to 3-quart pan, combine onion, mushrooms, garlic, and 1/2 cup water. Cook, uncovered, on high heat until liquid evaporates and a brown film forms in pan, about 15 minutes; stir often. Add 2 or 3 tbsp water and stir to free the brown film; cook until the film forms again. Repeat this step 4 or 5 times until onions are richly browned, about 15 minutes. Rinse and drain rice. Mix with broth in pan. Bring to a boil on high heat; cover, and simmer 30 minutes. Rinse and B drain barley. Add to rice; simmer until grains are tender to bite but just slightly chewy, about 20 minutes longer. Season with salt and pepper to taste. Makes 5 or 6 servings. 1 sm onion; minced 1 garlic clove; minced 3 1/2 cup chicken broth salt and pepper 1/2 lb mushrooms, sliced 1 cup wild rice 1/2 cup pearl barley R1773I Wild rice casseroleJ Polland SoftwareK CaliforniaL Side Dish cBring 2 1/4 cups water to a boil - add wild rice and simmer for 20 minutes, add white rice and simmer for 20 minutes more (if using brown rice simmer for 40 minutes together) onions and celery in butter. Add soy sauce, water chestnuts, mushrooms, and liquid from mushrooms top with browned almonds and bake at 350 f for 30 minutes. Serving size : 8 1/2 cup wild rice 1/2 cup long grain rice 1 cup onion, chopped 1 cup celery, chopped 3 tbsp butter 1/4 cup soy sauce 4 oz can mushrooms, sliced 2/3 cup water chestnuts, sliced 1/2 cup almonds, slivered R1774I Yorkshire puddingJ Polland SoftwareK EnglishL Side Dish In a large bowl, place flour and salt. Mix. Add the eggs and about 1/4 of the milk. Mix thoroughly. Add half the remaining milk and the water, and mix thoroughly. Add the remaining liquid ingredients ( not the fat), and stir for about five seconds. You are waiting for the roast to cook, so there is no rush about this. This batter should be allowed to rest for at least 30 minutes. You think it's too thin? Don't worry - that's how it's supposed to be. Grease up a muffin pan (12 pockets) with butter while you are waiting for the roast. Take the hot fat from the roasting pan and whisk it into the batter. Now, fill the muffin tin with the batter. Divide the batter evenly among the 12 muffin places. Crank your oven up to 450 and bake for 20 minutes. Your roast can be on its last 5 minutes as you do this, because you will be making gravy while these are baking. When they are golden brown, remove from the oven. Don't think you did something wrong if they collapse. They are almost C0 like a souffl in this respect. Amount 6-7 cups VO1 cup flour 1/4 tsp salt 2 eggs 1 1/8 cups milk 3/8 cup water 2 tbsp beef fat R1775I Yukhny - lamb and green beansJ Polland SoftwareK Middle EastL Side DishR 1) in a large sauce pan brown lamb in olive oil 2) add onions cook until wilted (not browned) 3) add green beans and tomatoes 4) cover, bring to boil, then reduce heat to low and cook 45 minV 1 1/2 lb cubes of lamb 1 1/2 lb fresh green beans cut into 1 1/2" length (frozen can be used) 1 lg can stewed tomatoes 1 lg onion, sliced 2 cloves garlic 3 tbsp olive oil Salt and pepper taste Beans R1776I Zucchini and tomatoesJ Polland SoftwareK IrishL Side Dish wCut the tomatoes in small pieces and mix together everything except the crumbs and butter. Place the mixture in an oiled baking dish of a size to take the vegetables mounded up, as they will shrink quite a lot in cooking. Top with the crumbs and dots of butter and bake at 375f. For about 30 minutes or until the vegetables are tender and the crumbs are brown. For 6 servings 6 to 8 medium zucchini, sliced 1 tsp dried basil 14 oz can whole peeled tomatoes (with juice) salt & pepper 1 large onion, chopped 3 tbsp olive oil 1/2 cup cracker crumbs butter (about 1 tablespoon) Vegetables R1777I Apricot-praline muffinsJ Polland Software 1/2 cup pecan halves, chopped 1/2 cup margarine, melted 1/2 cup dried apricots 1/2 cup packed brown sugar 1 tsp ground cinnamon 2 cups biscuit mix 2/3 cup milk Bread Basic white crackersK AmericanL Snack Preheat the oven to 325 . Combine the flour and salt in the food processor. Cut in the butter until the mixture resembles coarse bread crumbs. Slowly mix in water until a ball forms. Divide the dough into several equal portions for rolling. Roll out on a lightly floured surface (or a pastry cloth) until paper-thin. Sprinkle coarse ground salt lightly over. Roll gently over the top of the dough with a rolling pin. Use a very sharp knife to cut the dough into 2" squares. Transfer to ungreaseB d cooking sheets. Prick each square with a fork 2 or 3 times. Bake until lightly browned (20-25 minutes). Cool on a rack. Yields 100 crackers. V^2 cups all purpose flour 1/4 tsp salt 2 tbsp butter, softened 1 cup water Coarse ground salt R1779I Blueberry muffins snack vegetables Bread R1780I Carne seca jerkyJ Polland SoftwareK SouthwesternL SnackR Mix all ingredients to make marinade and soak meat in marinade 24 hours. Remove meat from marinade and place in oven or smoker for from 7-8 hours at about 150- 200 . It's done when meat has turned brown, feels hard and is dry to the touch.V 2 1/2-3 lb raw jerky meat 2 large onions, finely chopped 2 tsp ground oregano 2 cloves garlic, mashed 2 tsp salt 1/2 tsp course black pepper 3/4 cup vinegar 1 tsp liquid smoke R1781I Chinese beef jerkyJ Polland SoftwareK ChineseL Snack Snack 1. Grate the orange peel and set aside. Squeeze orange; you will need 1/2 cup juice. 2. Cream shortening in mixing bowl. Add eggs and mix well. 3. Sift flour, baking powder and sugar together; stir in orange peel. 4. Add flour mixture, milk and orange juice alternately to shortening stir well after each addition. Batter will be stiff. Fold in blueberries grease small muffin cups or use paper liners. Fill each 1/2 full of batter. 5. Bake in preheated 375-degree oven for about 20 minutes or B-until browned yield: about 24 small muffins. 1/4 cup vegetable shortening, solid 2 lg eggs 2 cups all-purpose flour 2 1/2 tsp double-acting baking powder 2 tbsp sugar 1 orange, juice and rind 1/2 cup milk 1/2 cup orange juice 1 cup blueberries R1782I Currant sconesJ Polland SoftwareK EnglishL Snack Preheat oven to 350f. Lightly coat a baking sheet with baking spray. Sift first 4 ingredients together, then cut butter into it until mixture is crumbly. Beat together milk & egg. Pour into dry ingredients. Stir well. Add the currants. Mix well. Prepare a floured flat surface. Dough will be wet. Knead on prepared surface and pat the dough till @ 3/4" thickness. Cut out scones with 21/2" biscuit cutter (or a drinking glass rim) and place on baking sheet. Beat yolk with cold water. Using pBjastry brush, glaze each scone. Bake 25-30 minutes. Serve hot or cold, with butter or clotted cream & jam. Vw2 cups flour 1 egg yolk 4 tbsp butter 1/3 cup sugar 3/4 cup currants 2 tbsp cold water 2 tsp baking powder 1 tsp salt R1783I Curried almondsJ Polland SoftwareK East IndianL Snack Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1-1/2 to 2" wide and 4" long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 250 . Line two large baking sheets with foil and set wire rack(s) on top of each. Arrange meat on racks in single layer. Bake 30 minutes. Reduce heat to 175 and continue drying meat another B 40 minutes (meat should be lightly browned but not burned). Let meat continue to dry on racks at cool room temperature overnight before packing into jars. Dried meat can be brushed lightly with sesame oil for additional flavor and shine. 3 lb flank steak - or london broil marinade 1/2 cup light soy sauce 4 1/2 tbsp honey 4 1/2 tbsp dry sherry 6 large garlic cloves - minced 1 1/2 tbsp ginger - fresh, minced 1 1/2 tbsp sesame oil 1 1/2 tbsp red pepper - crushed dash freshly ground white pepper PIn a large skillet, saut the almonds in the butter over moderate heat, tossing them until they are lightly browned. Stir in salt, curry powder, cuminseed, and sugar. Continue saut ing for 1 to 2 minutes more. Transfer the nuts to a paper towel to drain and cool. Store in an airtight container; they will keep for 1 week. Yield: 2 cups 2 cups whole blanched almonds 3 tbsp unsalted butter 1 tsp coarse salt 2 tsp curry powder 1 tsp ground cuminseed 1/4 tsp sugar Gingerbread muffinsK AmericanL SnackR Cream butter and sugar. Add eggs, one at a time, beating after each. Add molasses. Sift flours, baking soda. And spices. Add alternately with buttermilk. Stir in raisins. Fill greased muffin pans 2/3 full and bake at 350 degrees for 15 minutes. 1 cup butter 1/2 cup brown sugar 4 eggs 2 1/2 cups all-purpose flour 1 cup molasses 2 tsp cinnamon 2 tsp baking soda 1 cup buttermilk 2 tsp ground ginger 2 cups whole-wheat flour Bread R1785I Greek oven friesK Greekoes Poultry R1881I Orange chickenJ Polland SoftwareK ChineseL Main Course Combine first five ingredients in small bowl add chicken and toss to coat well cover And marinate at room temperature at least 30 minutes, stirring occasionally Soak orange peel in enough water to cover, about 5 minutes drain and set aside Combine stock, soy sauce, rice wine, cornstarch, sesame oil and pepper mix set Aside heat 1/4 cup oil drain chicken stir-fry in small batches, about 2 minutes Remove heat peanut oil with orange peel, stir-fry 1 minute return chicken to wok With snow peasBR and soy mixture, stir-fry 3 minutes serve immediately over rice Yield: 3 servings SnackR@Toss potatoes in other ingredients and bake in oven until done. V-Potato slices lemon juice olive oil garlic Potatoes R1786I Greek pork pita pocketsJ Polland SoftwareK GreekL Snack ~1. Cut pork loin into thin strips. Combine olive oil, lemon juice, mustard, garlic, and oregano. 2. Pour over pork. Refrigerate 1-8 hours. Stir together yogurt, cucumber, garlic and dill weed. Cover and refrigerate.-Begin recipe. 3. Remove pork from marinade. Stir-fry in non-stick pan over medium heat. 4. Fill with pork. Top with cucumber mixture. Garnish with chopped red onion. 1 lb boneless pork loin 4 tbsp olive oil 4 tbsp lemon juice 1 tbsp prepared mustard 2 minced garlic cloves 1 tsp dried oregano 1 cup plain yogurt 1 chopped peeled cucumber 1/2 tsp crushed garlic 1/2 tsp dill weed 4 pita pockets R1787I GyroJ Polland SoftwareK GreekL Snack Mix and mold the meat on a metal skewer. Grill. Serve on pita bread, garnish with tzatziki, chopped tomatoes, sliced onions, some parsley, a sprinkling of oregano. 1 lb ground pork 1 lb ground lamb 1 tsp salt some freshly ground black pepper 6 cloves of crushed garlic the juice of 1 lemon 1 tsp oregano 2 tbsp ouzo R1788I Lamb souvlaki sandwichJ Polland SoftwareK GreekL Snack ZMarinate cubes of meat (pork works well, too) in a large bowl. Mix two or three times in a 2-hour period. Place on wooden skewers and broil, turning once until tender but still a bit pink on the inside. Serve in the grilled pita pockets with paper-thin sliced purple onions, thin sliced ripe tomatoes and plain yogurt on top. Makes 8 sandwiches. R1789I Loosemeat sandwichesJ Polland SoftwareK AmericanL Snack In a lg skillet over med heat, saut garlic in oil until it begins to brown. Add onion and saut until soft. Add meat, stirring constantly with a fork to crumble as finely as possible. When meat is brown, add all remaining ingredients and simmer, uncovered, stirring occasionally until the liquid cooks out (about 15-20 minutes). Spoon onto hamburger buns. (makes 4 regular or 8 small sandwiches) 1 clove garlic, minced 2 tbsp vegetable oil 1 med onion, chopped 1 lb ground chuck 1/2 cup tomato juice 2 tbsp brown sugar 1 tsp worcestershire sauce 2 tsp lawry's seasoned salt 1/2 tsp kitchen bouquet 1/8 tsp cayenne pepper R1790I Peanut butter dog treatsJ Polland SoftwareK AmericanL Snack 2 lbs lean lamb cut into cubes marinade: 1/2 cup olive oil 1 cup red wine 1 tsp salt 1 tsp oregano Fresh-ground black pepper 1 tsp dried mint, hand-crushed 3 cloves garlic, crushed 8 pita bread pockets, brushed with olive oil and grilled briefly on both sides. 1. Preheat oven to 400 degrees f. 2. In a large bowl, combine dry ingredients. 3. Beat the liquid ingredients and peanut butter together in a separate bowl. (note: before adding the peanut butter, pour off and discard any extra oil that may have settled out.) 4. Add the liquid mixture to the dry ingredients and blend with electric beater until well-mixed. 5. Form the dough into a ball, and let the dough rest for 10 minutes. 6. On floured board, roll out dough to 1/4" thick. Cut dough with 4pig-shaped (or other) cookie cutter. 7. Bake cookies for 20 minutes at 400 degrees f (until firm), then turn off the oven and leave the biscuits inside the oven to cool (this makes the biscuits crispy). Prepared 11/23/94 by susan wallack, creator of daisy's delights gourmet doggie treats. From: mike n maty 1 1/2 cups water 1/2 cup canola oil 2 medium eggs 3 tbsp natural crunchy peanut butter (100 per cent peanuts with no added salt or sugar) 2 tbsp vanilla 1 1/2 cups whole wheat flour 1/2 cup unbleached flour 1/2 cup corn meal 1/2 cup rolled oats non-stick or air-pocket cookie sheet Pork pita pocketsK GreekL Snack Cut pork into thin strips. Combine olive oil, lemon juice, mustard, garlic, and oregano. Pour over pork. Refrigerate 1 to 4 hours. Chop cucumber. Combine remaining ingredients in container, cover, and refrigerate. Remove pork from marinade. Stir-fry in non-stick pan, over medium heat for 2 to 3 minutes. Halve pita loaves and open to form pocket. Fill with pork. Top with cucumber mixture. Garnish with chopped red onion. 1 lb boneless pork 2 pita loaves 4 tbsp olive oil 1 tbsp prepared mustard 1 tsp dried oregano 4 tbsp lemon juice 2 cloves garlic, minced Marinade 1 cup plain yogurt 1/2 tsp crushed garlic 1 cucumber 1/2 tsp dill weed R1792I#Smoked salmon and cucumber SandwichJ Polland SoftwareK ItalianL Snack a1. Whisk together the lemon juice, olive oil, salt and several grindings black pepper. 2. Lay out 4 slices of the bread and brush lightly with some of the dressing. Top with the smoked salmon, cucumber and greens. Drizzle with the remaining dressing and cover with the remaining slices bread. Press down lightly and cut into halves. Yield: 4 sandwiches. 1 tbsp lemon juice 2 1/2 tbsp olive oil Pinch salt Freshly ground black pepper to taste 8 thin slices good quality italian bread 6 oz thinly sliced smoked salmon or lox 1/2 cucumber, peeled and thinly sliced 1 cup watercress or basil leaves, or mixed baby lettuces R1793I Spicy peanutsJ Polland SoftwareK SouthwesternL Snack bCook the garlic and chiles in the oil until the garlic is light gold. Add the peanuts and continue to cook until the peanuts are roasted. Remove with slotted spoon to paper towels. Sprinkle with ground sea salt. The peanuts are served warm with wedges of lime to squeeze over them. Cashews, pistachios, almonds, and so on can be prepared in the same way. V~6-8 cloves garlic, whole 1 tbsp fresh piquin or dried chiles 4 tbsp corn oil 2 cups whole raw peanuts sea salt lime quarters R1794I Spinach spreadJ Polland SoftwareK CaliforniaL Snack LDefrost and squeeze out the excess water from one 10 oz. Package of frozen chopped spinach. Finely chop one small onion and toss into the spinach. Add salt, pepper, and tabasco, blend. Add the mayonnaise and sour cream to the spinach mixture and blend well. Chill. Serve in a pretty bowl with garlic toast . Spread, eat and enjoy! 10 oz package spinach, defrosted and squeezed dry 1 small onion, finely chopped 1 tbsp mayonnaise (lowfat or nonfat) 2 tbsp sour cream (lowfat or nonfat) 1 or 2 drops of tabasco (optional) Pinch of salt fresh ground pepper to taste Vegetables R1795I Starbucks' date sconesJ Polland SoftwareK AmericanL Snack Combine the all-purpose and whole wheat flours, the bran, baking powder, soda, salt, cinnamon and brown sugar. Cut in the butter. (or combine in a food processor, just until crumbly.) Add the egg, buttermilk and dates; do not overmix. (if the dough seems too sticky to work with add a couple more tbsp flour.) Shape the dough into a rectangle about 1" thick on a floured surface. Cut into 12 triangles. Bake on an ungreased baking sheet in a preheated 350-degree oven about 25 minutes. Cool on B a rack yield: 12 servings 1 1/2 cup all-purpose flour 1/2 cup whole wheat flour 1/4 cup bran 2 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 tsp cinnamon 1/4 cup brown sugar 1/2 cup unsalted butter; chilled 1 egg 2/3 cup buttermilk 2/3 cup chopped dates R1796I Stuffed french breadJ Polland SoftwareK CaliforniaL Snack Process first four ingredients in food processor to thoroughly blend cheeses with seasonings. Add next four ingredients and pulse 2 to 3 times (do not overmix!). Empty mixture into a bowl. Slice loaf horizontally and remove some of the inside of the bread to make a shell. Fill the bottom half of the bread with the mixture and place the top half on top. Wrap in plastic wrap and refrigerate for at least 30 minutes. (can be made and kept for the next day.) *you can roast your own bell peppers Bread R1797I Turkey taquitos with salsa verdeJ Polland SoftwareK MexicanL Snack Heat the oil in a saucepan. Add the onion, garlic, and chilies, and cook over med heat for 2 to 3 minutes, or until soft but not brown. Add the tomatillos and chicken stock. Simmer, covered, 6 to 8 minutes, or until the tomatillos are soft. Stir in the cilantro, cumin, sugar, lime juice, salt, and pepper. Puree the salsa in a blender or food processor. If the salsa seems too tart, add sugar. If it's too thick, add a little water. Stir the turkey into the salsa verde and simmer 2 to 3 minut or you can use 1 - 2 small jar(s) of the peppers that are already roasted and skinned. This is basically a vegetarian sandwich but you could add diced salami, pepperoni or cooked italian sausage for a heartier sandwich. ,3/4 cup cream cheese, softened 1/4 cup smoked gouda cheese, softened 1/2 tsp basil 2 cloves garlic, minced 1 tomato, diced and seeded 1 small red onion, diced 3 red bell peppers, roasted, skinned and diced 1/4 to 1/2 cup artichoke hearts Salt and pepper to taste 1 loaf good french bread or baguette Poultry R1798I Albondigas soupJ Polland SoftwareK MexicanL For the broth: blanch, peel and seed tomatoes. Chop 3 of the seeded tomatoes and set aside. Crush the remaining tomatoes, add the peels, and simmer in the beef broth over a low flame. After 30 minutes, strain the tomato pulp and peels out of the broth. Add the bell pepper, onion, chile powder, and chopped tomatoes. For the meat balls: grind meat twice, or process until very fine. Whisk egg with herbs and onion then mix well into the meat. Soak rice in hot water for 15 minutes, then drain aB nd add to the meat and herb mixture. Shape into little balls smaller than a walnut, and drop into the boiling broth. Cover tightly and cook for 30 minutes. Note: if you load the broth with tiny meat balls, you won't need an entree. Serves 6-8. es, or until the turkey is just cooked. Correct the seasoning. Puree the parsley in a spice mill or blender. (a food processor does not work particularly well for this procedure.) Blend in the yogurt and salt to obtain a bright green sauce. Just before serving, heat a nonstick frying pan over med-high heat. Very lightly brush each tortilla with water and toast it in the pan. The trick is to brown it slightly without making it brittle. Place spoonfuls of the turkey-tomatillo mixture in eachC tortilla and fold in quarters (or serve in corn tortillas folded in half, as you would for tacos.) Arrange the taquitos on a platter and decorate with squiggles of parsley sauce. 2 tsp olive oil 1 onion, finely chopped 2 cloves garlic, minced (2 teaspoons) 1 or 2 serrano seeded and minced 1 lb fresh tomatillos, husked and finely chopped 1/4 cup chicken stock or water 1/4 cup chopped cilantro 1/4 tsp ground cumin 1 tsp sugar (or to taste) 1 tbsp lime juice (or to taste) Salt and freshly ground black pepper 1 lb skinless, boneless turkey, ground, finely chopped, or cut into slivers 1 cup tightly packed chopped flat-leaf parsley 1/3 cup nonfat yogurt 12 flour or cornB tortillas 6 tomatoes 2 qts beef broth 1/2 bell pepper, finely sliced 1 medium-sized onion, finely chopped 1 tsp chile powder 1/2 lb ground beef 1/2 lb ground pork 1 egg 1 tsp oregano 3 sprg fresh mint 1/2 onion, chopped 1/3 cup raw long-grain white rice R1799I Beer cheese soupJ Polland SoftwareK AmericanL Boil celery, carrot and onion in broth until almost tender, about 10 minutes. Mix flour and butter, stir in broth. Cook and stir until thickened, boil 1 minute. Reduce heat, add beer and cheese. Mix until smooth and cheese melts. Heat just to serving temperature. 12 servings. 1 cup finely chopped celery 1 cup finely chopped carrot 1/2 cup finely chopped onion 2 qts chicken broth 1 cup all-purpose flour 1 cup butter or margarine, melted 8 oz beer or ale 16 oz cheddar cheese, grated R1800I Black bean chiliJ Polland SoftwareK SouthwesternL Beans R1801I Black bean soup with rumJ Polland SoftwareK CaribbeanL The night before, soak beans in cold water to cover by 2". Change water at least once. Drain and rinse. In a heavy kettle, cook onion, celery, parsley, thyme, and bay leaf in the butter over mod-low heat, stirring, for 10 minutes. Add ham hock, beans, broth, 4 cups water, salt and pepper to taste. Bring the mixture to a boil, reduce heat, and simmer, uncovered, adding more water if necessary to keep beans covered, for 3 hours. Discard ham hock and bay leaf. Put the mixture through a mediumB disk of a food mill into a large bowl and then return it to the kettle. Stir in rum, lemon juice, and salt and pepper to taste. Adjust the consistency with hot water and garnish for serving with the eggs, parsley, and lemon slices. Makes about 7 cups. Drain the soaked beans in a strainer and rinse them lightly under cold running water. In a large pot, bring the beans and water to a boil over medium-high heat. Stir in the green pepper, onions, garlic, celery, carrots, cayenne pepper, tomatoes, beer, and vinegar. Cover, reduce the heat to medium low, and simmer 1 hour, or until the beans are tender. Add the beef and sausage and simmer for 1/2 hour. Sprinkle with chopped parsley and scallions and serve immediately, or let cool at room tempB erature and then refrigerate overnight. Reheat by bringing to a simmer in a large pot. Garnish before serving. Makes 8 servings 2 cups black beans, cleaned and soaked overnight 6 cups water 1 medium green bell pepper, seeded, de-ribbed, and chopped 2 medium onions, chopped 1 tbsp minced garlic 2 celery stalks, chopped 2 carrots, peeled and chopped 1/2 tsp cayenne pepper, or to taste 3 cups peeled and seeded tomatoes 1 cup beer 1/4 cup white wine vinegar 1 lb ground beef browned & defatted 1 lb smoked link sausage or chorizo, browned, defatted and cut into 2" pieces chopped fresh parsley and scallion for garnish Beans R1802I Broccoli, cheese & potato soupJ Polland SoftwareK CaliforniaL 1. Place the broccoli, onion, and garlic in a large dutch oven with a tiny amount of water. Saut until tender, about 3-5 minutes. 2. Add broth and bring to a boil over high heat. 3. Meanwhile, mix 1 cup of milk with 1/2 cup flour and add that to the broth mixture. When the soup begins to thicken, pour in the remaining milk. Add salt and pepper. 4. In a small bowl, coat the cheese with the remaining two tbsp flour (to prevent the cheese from sinking to the bottom of the pot). Add cheese anBid potatoes to soup. Serve warm. Makes 2 quarts. Prepared 1/24/95 by chef george geary. From: mike n maty '2 cup onion, chopped 1 cup celery, chopper 6 sprg parsley 2 sprg fresh thyme 1 bay leaf 3 tbsp unsalted butter 1 lg ham hock 2 cup dried black beans, picked over 6 cup beef broth 1/3 cup dark rum lemon juice to taste garnishes eggs, hard-cooked, chopped fresh parsley, chopped lemon slices A6 medium-size new potatoes (about 1 1/2 pounds), cooked until tender yet firm, peeled and cut into chunks 3 heads fresh broccoli, cut into pieces 1 large diced onion 3 cloves minced garlic 3 cups chicken broth 4 cups milk 1/2 cup + 2 tbsp flour, separated 2 tsp white pepper 1/2 tsp salt 9 ounces grated cheddar cheese Vegetables R1803I Brown beef stock, by julia childJ Polland SoftwareK AmericanL The bones to choose: raw beef bones, some of them meaty, are what you want here, such as shank, the neck, the knuckle; leg bones. An oxtail will give extra flavor and pleasantly slightly gelatinous texture. Preheat the oven to 450 f. Arrange the bones and 1/2 cup each of the chopped vegetables in the roasting pan and brown, turning and basting with accumulated fat several times until they are walnut brown. Put bones and vegetables into the pot (an 8 qt. Or so ); pour out and discard accumu R1804I Bulgarian red pepper stewJ Polland SoftwareK ScandinavianL Cover the lentils and navy beans with plenty of cold water and soak them overnight or for at least 4 hours. Drain and set them aside. In a large deep saucepan, saut ' the onions in the oil until golden. Stir in the bell peppers and saut ' them for 5 minutes more. Add the basil , marjoram, thyme, cayenne, salt, and pepper, and continue to saut ' for another minute or two. Pour in three cups of stock or water and the wine and sherry. Add the drained lentils and beans. Bring the stew to a boi 5l, then lower the heat and simmer gently, covered, for about 1 1/2 hours until the lentils thicken and the beans are tender. Mix in the tomato paste and cook for several mins longer. If the stew seems too thick, stir in more stock or water. Garnish each bowl with a dollop of yogurt and a sprinkle of parsley. lated fat. Pour 2 cups of the water into the pan and bring to the boil over moderately high heat; and de glaze, then pour the liquid over the browned bones in the pot. Add the herb bouquet to the kettle and the rest of the vegetables listed with enough of the water to cover the ingredients by 2". Bring to the simmer on top of the stove; skim off and discard gray scum that will collect on the surface for several minutes. Add 1 1/2 tsp salt. Cover loosely, and maintain at the slow simmer, sk imming off fat and scum occasionally, and adding a little boiling water if the liquid has evaporated below the surface of the ingredients. Simmer until you feel the bones have given their all. Strain the stock through a colander into a bowl, pressing juices out of the ingredients. Degrease the stock and season lightly to taste. Strain again, this time through a fine meshed sieve into a clean pan or container. May be prepared in advance; chill uncovered, then cover and refrigerate or freezeD 3-4 lbs meaty raw beef bones 2 each: large carrots, onions, and celery ribs, chopped 6 or more quarts cold water a large size herb bouquet plus 4 allspice berries and 6 peppercorns 2 large cloves unpeeled garlic, smashed 1 1/2 tsp salt, plus more as needed later Vegetables R1805I Burgundy beef stewJ Polland SoftwareK FrenchL Heat oil in large dutch oven. Cut beef into 1/2" cubes. Dry beef with paper towel then toss in 4-tbsp flour. Brown meat at high temperature. Add beef broth and de glaze the pot. Then add garlic, parsley, thyme, worcestershire sauce, and bay leaf. Simmer slowly 1-hour. Add onions, carrots, wine, and simmer 45-minutes. Add water if sauce is too thick. Add celery, mushrooms, potatoes, and simmer 45-minutes more. If the sauce has not thickened at the end of cooking, mix 2-tbsp flour with 4-tbsBGp water, stir into the stew. Cook briefly till sauce thickens. Serves 4 1/2 cup lentils, dried 1/2 cup navy beans, dried 2 lg onions, chopped 1 1/2 tbsp olive oil 6 med red bell peppers, chopped 2 tsp basil, dried 1 tsp marjoram, dried 1/4 tsp cayenne 1/4 tsp thyme, dried 1/4 tsp salt 1/8 tsp black pepper, ground 3 1/2 cup vegetable stock or water 1/4 cup dry red wine 2 tbsp dry sherry 1/4 cup tomato paste 1/2 cup plain yogurt 2 tbsp fresh parsley, chopped R1806I Byerly's wild rice soupJ Polland SoftwareK CaliforniaL Melt butter in pan, saut onion till tender. Blend in flour gradually add broth. Cook stirring constantly till mixture thickens slightly. Stir in rice and salt; simmer about 5 minutes. Blend in half & half and sherry. Heat to serving temperature. Garnish with minced parsley or chives. 2 tbsp butter 1 tbsp minced onion 1/4 cup flour 4 cups broth 2 cups cooked wild rice 1/2 tsp salt 1 cup half and half 2 tbsp dry sherry (optional) 1/3 cup minced ham 1/3 cup finely grated carrot 3 tbsp chopped slivered almonds minced parsley or chives R1807I California clam chowderJ Polland SoftwareK CaliforniaL p3/4 lb beef cut in" cube 1 cup red burgundy wine 1 cup onions coarsely chopped 2 cup carrots cut" length 1/4 cup chopped parsley 1 cup celery cut" length 3 med potatoes cut" length 1 cup sliced mushrooms caps 1 can beef broth 2 clove garlic finely chopped 1 tsp worcestershire sauce 2 tbsp olive oil 6 tbsp flour 1/2 tsp dried thyme 1 med bay leaf 1/2 tsp white pepper 1. In a large soup pot, bring chicken broth and 3 cups clam juice to a boil. Add clams and black pepper and simmer for 30 minutes, or until the clams are tender. 2. In a small bowl, whisk cornstarch into the remaining 1 cup clam juice until the cornstarch is dissolved. 3. When the clams are tender, whisk the cornstarch mixture into the simmering soup. It should thicken quickly, turning cloudy at first, then becoming clear. 4. Stir in mushrooms, red peppers, scallions and tamari. Bring the csoup back to a boil and stir over medium heat for 1 additional minute. Remove the pot from the heat, cover and let stand for 5 minutes. 5. Serve chowder in large soup bowls and garnish with a sprig of fresh parsley. Makes 6 servings. Prepared 12/13/94 by brother peter reinhardt, from his cookbook sacramental magic in a small town cafe. From: mike n maty 3 cups chicken broth 1 quart (4 cups) clam juice 1 1/2 lb chopped clams, fresh or frozen 1 tsp freshly ground black pepper 1/2 cup cornstarch 1/2 lb mushrooms, thinly sliced 2 large red bell peppers, seeded and diced 1 bunch scallions, sliced into 1/4" pieces 5 tsp tamari or soy sauce Seafood R1808I(California culinary academy corn chowderJ Polland Software Vegetables R1810I Cheddar chowderJ Polland SoftwareK AmericanL In a 4 qt pot over medium heat, cook bacon until crisp. Set aside. Pour out bacon grease reserving 3 tbsp saut onion until tender but not brown. Gradually add flour, stirring until mixture bubbles and thickens. Stir in milk and cream until texture is smooth. Mix in cheese, stirring until melted. Put a cup of soup in a bowl and mix in remaining ingredients. Return to pot and mix to thoroughly combine. Simmer five additional minutes. Crumble bacon garnish soup with bacon and croutons. 6 bacon slices, thick 1/4 cup onion, chopped 1/3 cup flour 1 qt milk 2 cup half and half 1 lb sharp cheddar cheese, grated 1/2 tsp garlic juice 1/2 tsp dry mustard 1 tsp salt 1/4 tsp white pepper 2 tbsp parsley 3/4 cup croutons R1811I Chesapeake bay crab soupJ Polland SoftwareK AmericanL and lemon juice. The soup should have a velvety consistency and be slightly thicker than heavy cream. Set aside. Prepare red pepper soup: in a 3-quart saucepan, melt the butter. Add the peppers and water, bring to a simmer, and cook, uncovered, for 20 minutes or until the peppers are very tender. Most of the water will have evaporated during this time. In a blender or food processor, puree the peppers with 1/2 cup of the water and pass the puree through a medium-fine sieve to catch any bi ts of skin. Return the soup to the pan and add salt. If the pepper soup lacks depth, correct it with a few drops of red wine vinegar. If necessary, thin the red pepper soup with a little of the remaining water so its consistency is similar to that of the carrot soup. Presentation: pour two-thirds cup of the carrot soup into each of 8 warmed bowls. Stir 2 tbsp of the red pepper soup into the center. Garnish with chervil and creme fraiche if desired. Draw the cream over the surface with the D)tines of a fork. Yield: makes 8 servings. The carrot soup 4 tbsp unsalted butter 6 cups water 6 large carrots 1/2" dice 1/2 half yellow onion 1/4" dice 1 tsp salt 1/8 tsp freshly ground black pepper 1 1/2 tsp fresh lemon juice the red pepper soup 2 tbsp unsalted butter 3 medium red bell pepper, diced 2/3 cup water 1/4 tsp salt red wine vinegar to taste 1/8 tsp freshly ground pepper garnishes chopped fresh chervil leaves creme fraiche (thinned with warm water) Seafood R1812I Chicken chiliJ Polland SoftwareK CaliforniaL SoupR Heat the oil in a dutch oven. Saut the chicken with the onion, green bell pepper and garlic until the chicken loses color. Add the remaining ingredients. Simmer for 20 minutes. Serve. Yields 8 servings +2 tbsp vegetable oil 3/4 lb chicken breasts, skinless & boneless & 1" cubed 1 cup onion, chopped 1 green bell pepper, chopped 2 cloves garlic, minced 28 oz canned, stewed tomato 30 oz canned, black beans, rinsed & drained 3/4 cup salsa 1 tsp chili powder 1 tsp cumin 1 tsp chicken bouillon granules Poultry R1813I Chicken stock, by julia child. Polland SoftwareK AmericanL Heat oil in heavy large saucepan over medium heat. Add onion and carrot and cook until vegetables begin to soften, stirring occasionally, about 5 minutes. Add tomatoes with their liquid; break up tomatoes. Add chicken broth, water, clam juice, wine, potato, worcestershire sauce and old bay seasoning. Bring to boil; reduce heat, cover and simmer until potatoes are tender, about 12 minutes. (can be prepared 1 day ahead. Cover and refrigerate. Reheat before continuing.) Add peas to soup and sB immer 2 minutes. Add crabmeat, parsley and hot pepper sauce. Simmer until crab meat is heated through, about 1 minute. Season with salt and pepper and serve. Notes: if you can get fresh maryland lump crabmeat, do so--this soup is worth it. 4 servings 2 tbsp olive oil 1 medium onion, chopped 1 carrot, peeled, chopped 1 16 oz can italian plum tomatoes 2 cups canned chicken broth 1 cup water 1 cup bottled clam juice 1/2 cup dry white wine 1 lg potato, cut into 1/2" pieces 2 tsp worcestershire sauce 1 1/2 tsp old bay seasoning 1 cup frozen peas 12 oz lump crabmeat or frozen, thawed, undrained, picked over 2 tbsp chopped fresh parsley 1/2 tsp tabasco sauce salt and pepper Poultry R1814I Chili verde stewJ Polland SoftwareK AmericanL SoupR Lightly brown the pork cubes in oil in a dutch oven or deep skillet over med high heat. Add the rest of the ingredients. Cover. Simmer for 1 hour. Serve hot with fresh corn or flour tortillas. Yields 8 servings 02 lb boneless pork, cut coarsely into 1 1/2" cubes 3 4 oz cans green chili peppers, diced 1 tbsp vegetable oil 36 oz canned corn kernels, drained 4 cups chicken broth 2 tsp cumin, ground 2 stalks celery, w/o leaves, diced 1 tsp dried oregano salt to taste 2 med potatoes, diced 2 med tomatoes, chopped R1815I Corn and chili chowderJ Polland SoftwareK CaliforniaL Chop the bones and scraps into 1" pieces and bring to the simmer in a saucepan (3 qt stainless steel suggested) with water to cover by 1" and salt. As a simmer is reached, gray scum will rise to the surface for several minutes; skim it off occasionally until it most ceases to rise. Add the remaining ingredients. Cover the pan loosely and simmer 1 1/2 hrs., Adding a little water if the liquid evaporates to expose the ingredients. Strain through the sieve into a bowl, an degrease. To yield aB bout 2 quarts 2 qt or so raw and/or cooked chicken bones and scraps 2 tsp salt 1/2 cup chopped onion 1/2 cup carrot 1/2 cup celery 1 medium imported bay leaf 8 parsley stems 5 peppercorns Vegetables R1816I Corn and roasted pepper soupJ Polland SoftwareK SouthwesternL onions and garlic in butter. When slightly translucent, add jalapeno and saut briefly. Add the bell pepper and saut for a few minutes. Add the tomatoes and corn and about 3 cups chicken broth; bring to a boil, then lower heat and simmer 15 minutes. Puree in a blender in batches until velvety. Return to pot with additional 2-3 cups broth, oregano, paprika, salt, and pepper. Simmer 15 minutes; add the epazote during the last 5 minutes. In each warmed bowl, place a handful of fried toB rtilla chips, about 4 strips of chile, and grated cheese, then ladle the piping hot soup over them. Garnish with additional strips of chiles and fresh epazote sprigs. Serves 8. With a sharp knife remove the corn from the cobs and in a saucepan of boiling water (do not add salt) parboil the corn for 3 minutes, until just tender. Remove to a sieve and run under cold water to stop the cooking process. Set aside. In a lg casserole, melt 3 tbsp of the butter and saut the onion until soft. Add the chile powder, cumin, and turmeric and cook for another 5 minutes. Add 3/4 of the corn and the wine and continue cooking for 3 minutes. Place the corn-onion mixture with 1 cu p of the stock in a processor and puree. In the casserole used for the onions, saut the chopped pepper in the remaining tbsp of butter for 1 or 2 minutes and return the puree and the reserved corn to the casserole, add the milk and remaining stock and whisk together. Serves 6. O2 poblano peppers, roasted and peeled, one quartered, one finely chopped 1/4 heavy cream or yogurt 1/4 cup loosely packed coriander leaves 5 ears of corn 4 tbsp butter 1/2 med onion, chopped 1/2 tsp chili powder 1/2 tsp cumin 1/4 tsp turmeric 1/2 cup white wine 2 1/2 cups chicken stock 1/2 red bell pepper, finely chopped 2 cups milk Vegetables R1817I Creamy tomato soupJ Polland SoftwareK CaliforniaL In a medium-sized pan heat the olive oil over medium heat until hot. Add the onion and garlic; saut 5 minutes. Stir in the undrained tomatoes and garbanzo beans, chicken broth, rosemary, oregano, basil, sugar and parmesan rind (if using). Bring to a boil, reduce the heat and simmer 30 minutes. Remove the cheese rind. With a slotted spoon put the vegetables in small batches into a food processor or blender; puree until very smooth. Stir the puree back into the liquid with the plum tomatoesBi. Heat through on medium-low heat. Adjust seasonings with freshly ground black pepper. Yield: 4 servings. 2 medium onions, chopped 4-6 cloves garlic, chopped 1/2 stick butter 1 large red bell pepper, chopped, roasted 2 jalapenos, seeded and chopped, roasted 2 large tomatoes, chopped and preferably roasted 4-1/2 cups corn (fresh or frozen) 5-6 cups rich chicken broth 1/2 tsp dried oregano 1/2 tsp sweet paprika salt to taste 1/2 tsp freshly ground pepper 3 sprigs epazote 1-1/2 tbsp grated cheese per bowl (queso fresco, monterey jack) 6 corn tortillas, cut & fried to make chips 1/2 poblano or anBQaheim chile per bowl, roasted, peeled, cut into strips avocado wedges for garnish Vegetables R1818I Curried corn & tomato soup Polland SoftwareK East IndianL Prepare the corn and set aside. Heat the butter in a saucepan and add the onion. Cook until wilted and add the garlic, stir. Add the curry powder and flour. Add the tomato, chicken broth and bay leaf, stirring. Let simmer 20 minutes. Pour the soup into a food processor or blender and process as thoroughly as possible. Reheat and add the corn. Bring to a boil. Remove from heat and stir in yogurt. Garnish with chopped chives. Makes 6 servings. 2 cups cooked corn kernels 1 tbsp butter 1 cup finely chopped onion 2 tsp finely minced garlic 1 tbsp curry powder 3 tbsp flour 1 lg ripe tomato cut in cubes 4 cup chicken broth 1 bay leaf 1 cup plain yogurt chopped chives, for garnish Vegetables R1819I9Degollado's huatape de camaron- shrimp soup with epazote)J Polland SoftwareK MexicanL 1 tbsp olive oil 1 sm onion, peeled & finely chopped 3 med cloves garlic, peeled & minced 28-oz can peeled and diced tomatoes, undrained 8 3/4-oz can garbanzo beans, undrained 1 1/2 cups low-sodium chicken broth or vegetable broth 1/2 tsp dried rosemary, crushed 1/2 tsp dried oregano, crushed 1 tsp dried basil, crushed 2 1/2 tsp sugar Optional: 1 small piece parmesan cheese rind 3 plum tomatoes, peeled, seeded and coarsely chopped freshly ground black pepper to taste Seafood R1820I Fassoulada - greek bean soupJ Polland SoftwareK GreekL Wash beans and soak overnight in cold water. The next day, in a soup kettle, bring the beans to a boil in the soaking water. Skim off the foam, then add the remaining ingredients, cover, and simmer gently until the beans are tender, about 3 hours. Serve hot. Note: less frequently, the soup is pureed through a sieve. Also, you may add the herbs during the last hour or so of cooking, if you wish. 1/4 lb dried navy beans 1/4 cup chopped, drained tomatoes 1/2 onions; chopped 1/4 bay leaf 1/2 carrots; scraped & diced salt & freshly ground pepper 1/16 cup olive oil 1 sprigs fresh parsley; chopped Beans R1821I Fennel and prosciutto soupJ Polland SoftwareK ItalianL {Boil shrimp, water, salt and epazote pods just to bubbly. Blend epazote leaves, chile poblano and serrano. Add to shrimp mixture. Dissolve masa harina in about 2 cups cold water, or enough to make a smooth paste. Stir into soup. Simmer 20 minutes. Correct seasoning hint: for a richer flavor, boil the shells in the water and then remove them before adding the other ingredients. 2 lb large shrimp, peeled and cleaned 1 quart water 1/2 tsp salt 2 epazote pods 20 epazote leaves 2 chile poblano, seeds removed 1 chile serrano 8 oz masa harina Heat oil in heavy large saucepan over medium-low heat. Add fennel bulbs, onion, prosciutto, green onions, garlic and fennel seeds. Cover and cook until vegetables are tender, stirring often, about 20 minutes. Add stock and simmer 45 minutes. Season to taste with salt and pepper. (can be prepared 1 day ahead. Cover and chill. Rewarm before using.) Ladle soup into bowls. Sprinkle with parsley and serve. 8 servings 2 tbsp olive oil 2 fennel bulbs (about 2 pounds), trimmed, thinly sliced 1/2 large onion, chopped 1/4 cup chopped prosciutto 3 tbsp chopped green onions 5 garlic cloves, chopped 2 tbsp fennel seeds, chopped 8 cups chicken stock 3 tbsp chopped fresh parsley R1822I+Fish soup with vegetables, by pierre franeyJ Polland SoftwareK FrenchL Seafood R1823I Fisherman's cioppinoJ Polland SoftwareK ItalianL In a 4 quart saucepan, saut onion and garlic in oil until tender. Add tomato sauce, tomatoes, bay leaf, basil, thyme, marjoram, oregano, wine and black pepper. Let simmer 20 to 30 minutes, uncovered, stirring occasionally. Add shrimp or scallops and simmer about 3 minutes. Discard bay leaf. Add parsley and serve. This soup is a complete meal when served with a green salad and french bread. Yield: 4 servings 01 cup onion, chopped 2 garlic clove, minced 1 tbsp vegetable oil 8 oz tomato sauce 28 oz tomato, mashed 1 bay leaf 1 tsp basil, dried 1 tsp thyme, dried 1 tsp oregano, dried 1 tsp marjoram, dried 1/2 cup dry white wine 1/4 tsp black pepper 1 lb shrimp or scallops, chopped 1 tbsp parsley, fresh, chopped Seafood R1824I Garlic soup - skordozoumiJ Polland SoftwareK GreekL Heat the oil in a kettle or a large saucepan over medium heat, and add the onions, garlic, fennel, leeks and carrots. Cook, stirring often, over medium-high heat until the mixture is wilted. Do not brown. Add the pepper flakes, saffron (or turmeric), thyme, bay leaf, fish broth, wine, crushed tomatoes and salt and pepper to taste. Bring to a boil, then reduce the heat, and simmer for 5 minutes. Add the potatoes. Bring to a simmer, cover closely, and simmer for 10 minutes. Add the fish and B the scallops. Check for seasoning. Simmer for 3 minutes; do not overcook. Add the cream, bring to a boil, remove from the heat. Add the basil, and serve immediately with parmesan croutons. Yield: makes 4 servings. 2 tbsp olive oil 1/2 cup finely chopped onions 2 tsp finely chopped garlic 1/2 cup finely chopped fennel 1/2 cup coarsely chopped leeks 1 cup carrots diced into 1/4" cubes 1/4 tsp red pepper flakes 1 tsp ground turmeric 4 sprigs fresh thyme or 2 tsp dried 1 bay leaf 1 1/2 cups fresh fish broth or water 1 cup dry white wine 1 cup crushed canned tomatoes salt and freshly ground pepper to taste 1 cup potatoes diced into 1/4" cubes 1 1/4 cups white-fleshed, fish, such as monkfish, cod, cut iBynto 1" cubes 1/2 pint scallops (cut in half if large) 1/2 cup light or heavy cream 1/4 cup chopped fresh basil or parsley Separate the cloves of garlic and peel them. Slice into thin slivers. Bring the water and olive oil to a boil, add the garlic and salt and pepper, and simmer for 3 minutes. Crumble the cheese into small pieces and add to the soup. Beat the yogurt until creamy and add it to the soup. Stir over a very low heat for 2-3 minutes; do not let it boil. Remove the soup from the heat and cool for 5 minutes. Then rapidly stir the beaten eggs into the soup and serve. Serves 4-6. 1 garlic head 3 cups water 2 tbsp olive oil 1/4 lb feta cheese (ideally, 1/2 feta and 1/2 mezithra) 1 cup yogurt 2 eggs, beaten until very frothy Salt and pepper R1825I GazpachoJ Polland SoftwareK ItalianL SoupRVPuree everything in a blender or food processor. Chill and serve with garlic croutons. Vegetables R1826I Gazpacho topped with crabmeatJ Polland SoftwareK FrenchL SoupR Combine 1st 9 ingredients in food processor and chop to desired consistency with steel knife. Allow to sit over night in 'fridge for flavors to blend. Garnish with cucumber and crabmeat and serve in chilled bowls. V3 lb ripe plum tomatoes, peeled, seeded, chopped 1 onion, red, chopped 1 red bell pepper, chopped 1 garlic clove, chopped 1 jalapeno, seeded and chopped 1/4 cup cilantro, chopped 4 tbsp olive oil, extra virgin 3 tbsp vinegar, red wine 3 tbsp fresh lime juice salt & pepper to taste 1/4 lb crab meat 1/4 cup cucumbers, peeled, seeded, chopped Seafood R1827I#Greek cabbage orzo and sausage soupJ Polland SoftwareK GreekL 3 pounds tomatoes, peeled and roughly cut up 1 onion cut in chunks 1/2 cup green pepper chunks 1/2 cup cucumber chunks 2 cups tomato juice 1 garlic clove 1 tsp ground cumin 1 tbsp salt Freshly ground black pepper to taste 1/4 cup olive oil 1/4 cup red wine vinegar Poultry R1828I Greek lemon chicken soupJ Polland SoftwareK GreekL sIn a large saucepan, combine chicken broth, lemon juice & pepper. Bring to a boil & add rice & carrot. Reduce heat, cover & simmer 25 minutes until rice & carrots are tender. Remove 1/2 cup soup & gradually whisk into egg yolks. Stir back into soup. Add chicken & heat through but do not let boil or eggs will curdle. To serve, ladle into bowls & garnish w/ lemon slices. 1/2 cup fresh lemon juice 8 cups chicken broth 1/4 tsp freshly ground pepper 1 medium carrot, shredded 1 cup chopped cooked chicken 1/2 cup white rice 4 egg yolks 1 lemon, thinly sliced, for garnish Poultry R1829I Greek style lamb soupJ Polland SoftwareK GreekL Brown sausage in oil in large non stick saucepan over medium-high heat until browned but not cooked through. Remove sausage; cut into 16 pieces. Reduce heat to medium. Add onion, carrot and garlic to saucepan; saut 3 minutes to soften. Gradually add water, broth, tomatoes, a cabbage, basil and thyme, breaking up tomatoes. Simmer, covered, 15 minutes. Add orzo and sausage; simmer, covered, 10 minutes until sausage is cooked and orzo is tender. Season with salt and pepper. F1/2 lb turkey sausage 1 onion, medium-size, chopped 1 garlic clove, finely chopped 5 oz chicken broth 2 cup shredded cabbage 1 tsp dried leaf thyme, crumbled salt to taste 1 tbsp olive oil 1 carrot, lg, 1/4" thick slices 2 cup water 15 oz plum tomatoes, in juice 2 tsp dried leaf basil, crumbled 1/2 cup orzo pepper to taste R1830I Green pea soupJ Polland SoftwareK IrishL Cook together in the broth the peas, onion and sugar. When the vegetables are very soft, take them from the broth and press them through a sieve. * you can use a blender, but the texture will not be as smooth. Place the puree in the top of a double boiler over hot water. Mix in the hot broth, butter and cream, diluting the soup to the thickness wanted. This should not be a heavy soup-thinner and more delicate than puree of split pea, for instance. Season with salt and pepper and keep warm BBover hot water until ready to serve. Makes about 1 quart of soup. 2 (10 oz) pkg frozen peas 1 tbsp sugar 1/2 cup chopped onion 3 cups chicken broth 2 tbsp butter 1 cup light cream salt & pepper Vegetables R1831I Hearty bean stewJ Polland SoftwareK AmericanL In a large pot or dutch oven combine lamb bones with water, salt, lemon juice and onion; heat to boiling; skim foam. Lower heat and simmer, covered, 2 hours (or 40 minutes in a pressure cooker, according to manufacturer's directions). Remove bone and set aside to cool. Skim fat from broth. Combine fat- skimmed broth with rice, vegetables, parsley and dillweed. Cover and simmer 20 minutes, or until tender. Meanwhile, remove meat from bones and add meat to soup. Combine skim milk and cornstaB rch; mix well. Stir into simmering soup until soup is slightly thickened. Presentation: spoon soup into four bowls and top with shredded egg. Yield: makes 4 servings, less than 195 calories each (or 3 meal-size servings, about 255 calories each). `Meaty lamb bones (from leftover roast leg of lamb) 1 quart water 1/2 tsp salt 2 teaspoons lemon juice 1 onion, chopped 2 tbsp raw rice 1 carrot, sliced 1 rib celery, sliced 5 or 6 green onions, sliced 1 or 2 sprigs fresh parsley, chopped 2 tbsp chopped fresh dill (or 2 teaspoons dried) 1/2 cup skim milk 1 tsp cornstarch 4 hard-cooked eggs, shredded Beans R1832I Highliner's salmon chowder Polland SoftwareK ScandinavianL 1. Cut salmon into 1" pieces; set aside. 2. In saucepan saut onion, potato and celery in margarine and water until potatoes are tender. 3. Blend in flour, add pepper, dill, tomatoes, milk and salmon. Heat until soup thickens and comes to a simmer; stir occasionally. Simmer until salmon flakes when tested with fork. 4. Stir in cheese; add parsley. Serve with whole wheat roll. Makes 4-6 servings. Y1 lb salmon fillets, boneless & skinless 1 cup onion, chopped 1 cup potato, diced 1/4 cup celery, chopped 1 tbsp polyunsaturated margarine 2 tbsp water 2 tbsp flour 1/4 tsp white pepper 1/4 tsp dried dill weed 1 can (8 oz) stewed tomatoes 2 cans (13 oz ea) evaporated skim milk 1 cup part-skim mozzarella cheese, grated 2 tbsp parsley, chopped Seafood R1833I Honey- rum black beansJ Polland SoftwareK CaribbeanL Sort and rinse beans, then soak overnight in water. Drain beans and place in crockpot. Add vegetable juice, wine, soy sauce, and apple or pineapple juice. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less). The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt. Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tendB er. When tender, add rice or pasta and cook for one additional hour. 12 servings. Notes: ------for beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas. 1 lb beans, assorted, dry 2 cup vegetable juice 1/2 cup dry white wine 1/3 cup soy sauce 1/3 cup apple or pineapple juice vegetable stock or water 1/2 cup celery, diced 1/2 cup parsnips, diced 1/2 cup carrots, diced 1/2 cup mushrooms, diced 1 onion, diced 1 tsp basil, dried 1 tsp parsley, dried 1 bay leaf 3 clove garlic, minced 1 tsp black pepper, ground 1 cup rice or pasta, cooked Beans R1834I Hot borschtJ Polland SoftwareK GermanL Cook the beets in boiling water until tender (about 40 minutes). Run under cold water. Peel off the skins. Chop. Set aside. Heat the butter in a lg saucepan. Cook the onion, cabbage, potato and garlic until the onion softens and the cabbage wilts (about 5 minutes). Add the beets and tomatoes. Continue to cook over moderate heat, stirring constantly, for 5 minutes. Add the stock. Add salt and pepper to taste. Bring to a boil. Reduce the heat to a simmer. Simmer for 1 hour. Puree the soup inB a food processor. Return the soup to the saucepan. Bring to a boil. Remove from the heat. Whisk in the sour cream. Serve in heated bowls garnished with chopped fresh dill. Yields 6 servings. In a large heavy pan, fry the bacon over medium-high heat until crisp. Drain on paper towels and set aside to cool. Discard all but 2 tbsp of the bacon grease. In the remaining grease, saut the onions and garlic over medium heat for 4 to 6 minutes, until translucent. Add the chicken stock, vinegar, ginger, pepper, mustard, honey, brown sugar, cloves, and cinnamon to the pan. Stir well, while bringing to a boil over medium-high heat. Drain the soaked beans and rinse them lightly under cold running water. Add the water and the beans to the stock. Stir until the liquid comes to a boil, then turn down the heat to low, cover, and simmer 1 hour, until the beans are tender. Preheat the oven to 275 transfer the beans to a large bean pot or earthenware casserole with a lid. Stir in the rum, cover, and bake for 6 1/2 to 7 hours. Uncover and bake 30 minutes longer, to absorb the remaining liquid and form a slight soft crust on top. Check the crust carefully, since the black color of the beans makes it difficult to see them browning. When a crust has formed, remove the beans from the oven and serve hot. Makes 4-6 servings 12 strips bacon 2 large onions, finely chopped 1 garlic clove, minced 1 3/4 cups chicken stock 1 1/2 cups cider vinegar 1" piece fresh ginger root, chopped 1/2 tsp freshly ground black pepper 1 tbsp dry mustard 1/2 cup honey 1/4 cup dark brown sugar, packed 1/4 tsp ground cloves 1/4 tsp ground cinnamon 1 lb dried black beans, cleaned and soaked overnight 4 cups water 1/2 cup dark rum =10 med beets 4 tbsp butter 1 lg onion, chopped 1/2 head savoy cabbage, chopped 1 small potato, peeled & chopped 3 cloves garlic, minced 1 cup canned italian tomato, drained, seeded & lightly smashed 2 cups buttermilk 2 cups beef stock pepper, ground 1 cup sour cream, at room temp Fresh dill, chopped for garnish Vegetables R1835I Hot & Sour SoupJ Polland Software Julia's favorite stewJ Polland SoftwareK AmericanL In a large flat container, marinate the beef with the onion, garlic, bay leaves, thyme, carrot, tomato and wine with a big dollop of olive oil for a"morning". Remove the beef from the marinade, dry the beef with paper towels, salt and pepper the beef and brown it, a few pieces at a time over high heat in a film of olive oil. When all the beef is nicely browned, place in a large oven proof casserole and bring to a simmer with a cup of red wine and enough stock to just cover the meat. Place R1837I La toque's roasted garlic soupJ Polland SoftwareK AmericanL Roast heads of garlic at 325 45 minutes until tender and golden brown. Saut onion and white of leek in 1 tbsp olive oil in large kettle until tender, but not brown. Add roasted garlic, potato and vegetable broth. Cover and simmer 1 hour. Slice elephant garlic cloves into paper-thin slices to make garlic chips for garnish. Fry slices in 1 tbsp or more olive oil 2 minutes or until golden brown. Drain on paper towels and reserve. Just before soup is done, add half and half. Puree and straiB n soup. Season to taste with salt and pepper. Pour soup into bowls and sprinkle with red pepper and fried garlic chips. Makes 8 servings. Note: be sure to use fresh garlic cloves-older garlic tends to taste bitter. in a 325 oven to simmer for three hours, basting occasionally with the juices until tender. Drain the liquid, degrease the juice, and then stir it back into the casserole along with a bouquet of steamed carrots, turnips, and potatoes. Serve with a loaf of country bread and several bottles of excellent red wine. You can, of course, vary the ingredients of the stew to include mushrooms, tomatoes, whatever, but the basic technique of marinating the meat makes for a tender, well flavored beef. 5 lb boneless chuck steak, cut into 1" cubes 1 large onion, sliced 6 cloves garlic, crushed and peeled 6 bay leaves a few springs fresh thyme 1 large carrot, sliced 1 large tomato, chunked 1/2 bottle red wine olive oil chicken or beef stock one cup red wine Vegetables R1838I Lamb and artichoke stewJ Polland SoftwareK GreekL In a very large frying pan melt the butter. Add the lamb, and saut until lightly brown. Remove the meat. Saut the yellow onions along with the garlic and parsley. Place the meat, onions, garlic, and parsley in a heavy kettle, and add salt, pepper, the tomato paste, and white wine. Simmer, covered, for about 1 1/2 hours, or until the lamb is tender. Add the artichokes, dill weed, and lemon juice. Simmer until all is tender, about 1 1/2 hours. Serve over rice pilaf. 4 tbsp butter 6 oz. Can tomato paste 2 lbs boneless lamb 1 cup dry white wine 3 yellow onions peeled, chopped 28 oz artichokes in brine, drained 2 cloves garlic crushed 1/2 chopped fresh parsley 1/2 tsp of dried dill weed 3 tbsp of lemon juice salt and pepper to taste R1839I Leek and potato soupJ Polland SoftwareK FrenchL 1 head whole, unpeeled garlic 1 small onion, sliced 1 small sliced 1 small leek, white only, sliced olive oil 1 potato, sliced 1 qt vegetable broth or water 1 to 2 cloves elephant garlic 2 tbsp half and half salt, pepper 1/2 sweet red pepper, julienne-cut Vegetables R1840I Mediterranean stew - ed asnerJ Polland SoftwareK AmericanL In a large skillet saut beef cubes and sausage until brown. Drain meats and slice sausage; transfer to dutch oven. Add wine, water, tomato paste, salt, pepper, garlic and paprika. Bring to boil, cover and simmer 1-1/2 to 2 hours, or until meat is tender. Add remaining ingredients except cabbage. Cover and cook about 20 minutes; add cabbage and cook until crisp tender, about 15-20 minutes. Refrigerate overnight to develop flavors. Skim off fat. Bring stew to room temperature. Reheat in micB_rowave oven 4 to 5 minutes, or on top of range 15 to 20 minutes, until hot. Makes 6-8 servings. Leeks have a great deal of sand between the leaves and must be carefully cleaned. To do this, trim off the root end and cut off and discard the long green stems. Split the leeks lengthwise from the stem end, then turn and split them one more time. Rinse well. Separate the leaves under cold running water, then chop into 1/4-" pieces. Peel the potatoes and cut them into 1/4" cubes (about 2 cups). Melt 2 tablespoons of the butter in a saucepan; add the onions and the chopped leeks. Cook over medium heat, stirring, until wilted. Do not brown. Add the chicken broth, water, bay leaf, salt and pepper, and simmer for 30 minutes. Remove from the heat, remove the bay leaf, add the remaining butter and stir. Taste and adjust the seasonings. Serve piping hot with croutons. For a richer version, stir in 1/2-cup drained plain yogurt or 1/2-cup heavy cream just before serving. Makes 4 to 6 servings. To make croutons rub the crust of the bread all over with the garlic clove. Cut the bread into 1/8"-thick slices and arrange the slices on a baking sheet. Sprinkle with the oil and the cheese. Broil until golden on both sides, then cut into 1" squares. Makes about 12 croutons. 2 large leeks 1 lb baking potatoes, such as russets or idaho 4 tbsp butter 1 cup finely chopped onions 3 cups chicken stock 2 cups water 1 bay leaf salt and pepper to taste croutons 1/2 loaf french or italian bread 1 garlic clove, peeled 2 tbsp olive oil 1/4 cup grated parmesan R1841I Minestrone with cabbageJ Polland SoftwareK ItalianL 1) make stock 2) soak dried beans overnight, drain or place beans in saucepan with water to cover, boil 1 minute stirring once, let stand, covered for 1 hour. Drain. 3) heat oil in heavy saucepan over medium heat to rippling. Reduce heat to med-low; stir and saut onion and garlic until onion is softened but not browned, about 10 minutes. Increase heat to medium, stir in green beans, zucchini, carrot and celery. Cook, stirring to coat with oil, about 10 minutes. 4) add potato, tomatoes, ro Ksemary, stock and beans to saucepan. Heat to boiling over medium heat. Reduce heat to low, simmer, partially covered, at least three hours, or until the vegetables are very well done. 5) if serving soup at once, stir in salt, pepper and parmesan cheese to taste and serve with additional parmesan on the side. Makes about 3 quarts: l1 lb chuck stew, cut into 1-1/2" cubes 1 lb sweet italian sausage 1 1/2 cups burgundy 2 cups water 6 oz can tomato paste 2 tsp salt 3/4 tsp pepper 3 minced garlic cloves 2 tsp paprika 1 lb cubed cooked ham 3 med onions, chopped 1 sweet red pepper, chopped 1/4 cup chopped parsley 2 cans drain garbanzo beans 1 tsp grated lemon rind 1 head cabbage, cut into wedges Vegetables R1842I Monkfish chiliJ Polland SoftwareK SouthwesternL Combine the first nine ingredients in a small bowl. Heat oil in a heavy large saucepan over medium heat. Add onion and cook until translucent, stirring, for about 8 minutes. Mix in the bell peppers and continue to cook for another 3 minutes. Add herb and spice mixture and stir for 5 minutes more. Add tomato paste and cook for another 2 minutes. Keep stirring! Add fish stock and tomatoes, increase heat to boiling. Add beans and return to boil. Reduce heat and simmer until beans are heated tB hrough. Add fish and sprinkle with chili powder, cook and stir for about 2 minutes, until fish is almost opaque. Add seafood magic, stir, remove from heat, adjust seasoning and serve. 9 cups homemade beef or chicken 1 1/2 cups dried white beans (great northern or baby limas) 3/4 cup extra virgin olive oil 3 medium onions, sliced thin 3 cloves garlic, minced 3 cups diced zucchini 3 cups fresh green beans (about 12 oz), cut into 1" lengths 3 cups coarsely chopped cabbage 1 1/2 cups thinly sliced carrot 1 1/2 cups chopped celery, w/leafs 1 1/2 cups diced pared potato 1 1/2 cups chopped, seeded & peeled italian plum tomatoes 1 large sprig fresh rosemary or 1/2 tsp dried, cBOrumbled salt (optional) freshly ground pepper fresh grated parmesan or reggiano 3 large turkish bay leaves 1 tsp salt 1/4 tsp ground cumin 1/4 tsp dried thyme, crumbled 1/4 tsp dried basil, crumbled 1/4 tsp dried oregano, crumbled 1/4 tsp dried marjoram, crumbled 1/4 tsp cayenne pepper 1/4 tsp dried red pepper flakes 2 tbsp vegetable oil 1 lg onion, coarsely chopped 2 medium green bell peppers, sliced 1/3 cup tomato paste 2 1/2 cups rich fish stock 1 3/4 lb firm, ripe tomatoes, peeled, seeded and diced 2 cups cooked red kidney beans 2 lb monkfish cut into 1/4" dice 1/B-4 cup chili powder 1 tbsp cajun seafood magic Seafood R1843I Moroccan vegetable stewJ Polland Software New england seafood chowderJ Polland SoftwareK AmericanL To render fat, cook chopped bacon in heavy large saucepan over medium-high heat 5 minutes. Add chopped onions and saut until onions are translucent, about 8 minutes. Add curry powder and stir 30 seconds. Mix in bottled clam juice, diced potatoes, diced butternut squash and bay leaves. Simmer 5 minutes. Add chopped kale leaves and simmer until vegetables are almost tender, about 10 minutes. Add 5 cups milk, 1 cup half and half and minced thyme. (chowder can be prepared 1 day ahead. Cover tB ightly and refrigerate.) Bring chowder to simmer. Add fish and simmer until cooked through, about 3 minutes. Season to taste with salt and pepper. Discard bay leaves. Ladle chowder into bowls and serve. Servings: 8 3 lb mixed fresh fish (a choice of cod, halibut, haddock and/or scrod), cut into 3/4" pieces 8 bacon slices, chopped 2 lg onions, chopped 1 tbsp curry powder 32 oz clam juice 4 cups 1/2" dice peeled white potatoes (about 3 pounds) 4 cups 1/2" dice peeled butternut squash (about 3 pounds) 2 bay leaves 4 cups chopped kale leaves 5 cups milk 1 cup half and half 2 tbsp minced fresh thyme or 2 tsp dried, crumbled Seafood R1845I New york style oyster stewJ Polland Software ook the pancetta in the oil over moderate heat, stirring occ., Until most of the fat has been rendered and the pancetta starts to brown. Add the onions and cook, stirring occ. Until rich, golden brown. Add the parsley and garlic and cook for 1 minute. Add 1 cup of stock and boil until reduced to a thin film on the bottom of the pan, ab. 5 min. Add the tomatoes and simmer for ab. 8 min. Add the remaining 3 cups stock and the beans with their cooking liquid to the tomato mixture. Season with salt and pepper. Set aside 1 cup of the soup. Pass the rest through a food mill. Return the soup to the saucepan and stir in the reserved 1 cup. The soup should be the consistency of heavy cream; thin with water if necessary. Bring the soup to a simmer, add the basil and cook for 5 min. Meanwhile, salt the boiling pasta water, stir in the pasta and cook until al dente, 3-4 min. For fresh pasta, or 8-10 min. For dried. Drain the pasta and add it to the soup. Ladle the soup into warmed soup bowls. Shave small shards of the butter over each serving. Sprinkle generous spoonfuls of parmigiano-reggiano around the melting butter and serve. 1/2 lb dried beans, such as cannelin, toscanelli or borlotti 3 med garlic cloves 1 large bay leaf pinch of ground cloves 6 cups chicken stock 3/4 lb thin sliced lean pancetta 2 tbsp extra virgin olive oil 1 large onion, chopped 1/2 cup italian parsley, minced 2 cups peeled, chopped fresh tomatoes or canned tomatoes, crushed freshly ground black pepper 1 cup finely chopped fresh basil 1/2 lb dried egg noodles bite size pieces 1 tbsp chilled sweet butter 1/2 cup fresh ground parmesan cheesB Beans R1847I Pasta pancetta and beansJ Polland Software R1848I Polish beet soupJ Polland SoftwareK ScandinavianL Soak the beans overnight in water to cover. Simmer the beans in their soaking water until tender. Drain. Melt the butter in a heavy pot. Add the tomatoes. Simmer for 5 minutes. Add the beets, cabbage, beans, apple and stock. Cook for 30 minutes. Put the rye bread crust into the soup. Simmer until the crust becomes soft, but lift it out before it falls apart. Pour the soup into serving bowls. Stir 1 tbsp of sour cream into each bowl. Yields 8 servings 1/4 cup navy beans (dry) 2 tbsp butter 4 lg tomatoes, peeled, seeded & chopped 6 med beets, peeled, sliced & boiled 1 head cabbage, quartered & scalded in hot water 1 sour apple (chopped) 1 quart beef stock sour rye bread crust black pepper, ground sour cream Vegetables R1849I Portuguese sopa de coentrosJ Polland SoftwareK Spanish/PortugueseL Potatoes R1850I Puget sound salmon chowderJ Polland SoftwareK AmericanL SoupR celery, onion, pepper, and garlic in margarine until onion is transparent. Add potatoes, carrots, chicken broth, and seasonings. Simmer for 20 minutes and add corn, salmon, and evaporated milk or cream. Heat thoroughly and serve. ,1 cup cooked, flaked, salmon 1/2 cup chopped celery 1/2 cup chopped onion 1/2 cup chopped bell pepper 1 clove garlic 3 tbsp margarine 1 cup diced potato 1/2 cup shredded carrot 2 cups chicken broth 1 tsp salt 1/2 tsp pepper 1/2 tsp dill weed 1 17 oz can cream style corn 1 13 oz can evaporated milk Seafood R1851I Red pepper & tomato bisqueJ Polland SoftwareK CaliforniaL Peel potatoes and cut into 1" cubes. In a large heavy saucepan simmer potatoes, onion, and large garlic cloves in water with salt, covered, 1 hour. (the potatoes will be very soft.) Remove pan from heat and cool mixture, uncovered, 15 minutes. In a food processor blend together coriander, oil, and small garlic cloves until smooth. Add one third soup mixture and puree. Transfer puree to a large bowl and puree remaining soup mixture in 2 batches. Return soup to cleaned pan and heat over modeB rate heat, stirring, until hot. Soup will mellow in flavor if made 1 day ahead and chilled, covered. Reheat gently. Serves 6 to 8. 3 large russet (baking) potatoes (about 2 pounds) 1 large onion, chopped coarse 2 large plus 2 small garlic cloves 6 1/2 cups water 2 tsp salt 6 cups loosely packed fresh cilantro leaves, washed and spun dry 3 tbsp dark green olive oil Vegetables R1852I Reuben soupJ Polland SoftwareK AmericanL Preheat oven to 400 . Fry the bacon in a soup kettle. Add onions and garlic, saut until tender. Add sauerkraut, chicken stock, mustard, potatoes, caraway seeds and corned beef. Heat through. Cut bread into 1/2" squares, spread on a baking sheet, drizzle with butter and bake in oven for ten minutes or until crisp through. Ladle soup into bowls, sprinkle with the pumpernickel croutons and top with one tsp grated swiss cheese. Makes 12 servings. *1/4 lb bacon, diced fine 1 cup chopped onion 1 clove garlic, minced 16 oz can sauerkraut, drained 6 cup chicken stock 2 tsp dry mustard 3 cup cooked, diced potatoes 1/2 tsp caraway seeds 2 cup diced, cooked corned beef 4 slices pumpernickel bread 1/4 cup butter, melted 1/4 cup grated swiss cheese R1853I Revithia soupa - chick pea soupJ Polland SoftwareK GreekL Roast and peel bell peppers. Puree in processor or blender. Heat oil in heavy pan over medium-high heat. Add chopped onion and saut until tender, about 8 minutes. Add tomatoes and sugar and cook until tomatoes release their juices, about 10 minutes. Stir in stock, bay leaves, salt and pepper. Bring to boil. Reduce heat and simmer 30 minutes. Cool slightly. Discard bay leaves. Puree tomato mixture in batches in blender or food processor. Return mixture to saucepan. Stir in bell pepper pureB e, sherry, vinegar and hot pepper sauce. Carefully add liquid smoke in drops and taste. Can be made in advance and reheated. Serve herbed crostini separately. Serves 6 )2 1/2 lbs red bell peppers 3 tbsp olive oil 1 lg onion 3 lbs tomatoes, peeled, diced 2 tsp sugar 1 1/2 cups stock (veg., Beef, chicken) 2 bay leaves 1/2 tsp salt 1/4 tsp pepper 2 tbsp dry sherry 1 tbsp vinegar or wine 1/4 tsp hot pepper sauce croutons or crostini 1/4 tsp liquid smoke (optional) 1. Wash and soak chick peas overnight in water to cover. The next day, rinse and drain. In a 4-quart saucepan, bring 6 cups of water to a boil and add the chick peas. 2. Remove the froth, then add the onion and olive oil. Simmer until tender, about one to two hours. Add salt at the end and hot water (not cold), if needed to make more stock. 3. Serve hot with lemon juice or vinegar. Makes six servings. Vz1 cup dried chick peas 6 cup cold water 2 onions, thinly sliced 1 tbsp olive oil 1 tsp salt lemon juice or wine vinegar Beans R1854I Roasted garlic soupJ Polland Software Rustic tortilla soupJ Polland SoftwareK MexicanL Before cooking the soup, prepare the soup bowls with the raw ingredients. In each of 4 deep bowls, place a handful of tortilla chips; you may use store bought ones, but the flavor is better if they are freshly fried. On top of the chips, place 1/4 of each of the following ingredients, in this order: grated cheese, chicken, tomato and avocado. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until translucent. Add the garlic, cumin and powdered red chiles and 3cook another 1-2 minutes. Pour in the chicken broth. When it is boiling hot, squeeze in the juice from the limes and ladle the chicken broth and onions over the ingredients in each bowl. Top with green onions and spring of fresh cilantro and serve immediately, passing additional chips on the side. Serves 4 cCorn tortilla chips 2 cups grated cheddar cheese 1 cup cooked chicken or turkey meat, shredded 2 roma tomatoes, seeded and chopped 1 ripe avocado, peeled and chopped 1 tbsp olive oil onion, sliced into thin rings 2 cloves garlic tsp ground cumin 1 tbsp powdered red chiles 2 cups chicken broth 2 limes 2 green onions, chopped fresh cilantro sprigs R1856I Sausage and corn chowderJ Polland SoftwareK ItalianL Cut corn from cob using small sharp knife. Place cobs in large saucepan; set kernels aside. Add cream, stock, garlic, thyme, bay leaf and 1/3 of onions to pan. Simmer 1 hour, stirring occasionally. Strain through sieve set over large bowl, pressing on solids with back of spoon. Set corn stock aside. Cook sausage in heavy large skillet over medium heat until cooked through, turning occasionally. Cool sausage; cut into 1" pieces. Melt butter in heavy large saucepan over medium heat. Add rema R1857I Seafood chiliJ Polland SoftwareK CaliforniaL Heat oil in heavy dutch oven over low heat. Add onion, leeks, and celery. Cover and cook until tender, about 15 minutes. Add garlic and oregano, cook another 10 minutes add tomatoes, breaking up with a spoon. Blend in the clam juice, wine, chili paste*, cumin, salt and cayenne. Bring to a boil, skimming occasionally. Reduce heat and simmer, partially covered, for about 1 hour, skimming. Mix in bell peppers. Simmer uncovered for 20 minutes. Cool. Refrigerate overnight. Reheat bring chili to ining 2/3 of onions, chiles and cumin and saut 5 minutes. Add flour and stir 2 minutes. Gradually whisk in corn stock. Add sausage and potatoes. Cover and cook until potatoes are tender, about 25 minutes. Add corn and cook until just tender, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. (can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before continuing, thinning with additional chicken stock if necessary.) Ladle chowder into bowls. C1Sprinkle with chopped chives and serve. Serves: 6 h3 ears fresh corn 4 cups whipping cream 2 cups chicken stock 4 garlic cloves, minced 10 fresh thyme sprigs 1 bay leaf 1 1/2 onions, finely chopped 1/2 lb hot italian sausage 2 tbsp unsalted butter 2 tsp minced jalapeno with seeds 1/2 tsp ground cumin 2 tbsp all purpose flour 2 medium baking potatoes, peeled, cut into 1" cubes 1 1/2 tsp chopped fresh chives Seafood R1858I Shrimp lemongrass soupJ Polland SoftwareK Thai/VietnameseL Bring the broth to a simmer. Add crushed red pepper and shrimp. Simmer for 5 min. Add lemongrass and simmer for another 5 min. Add the rest of the ingredients and simmer a few minutes more. Be careful not to over cook or the vegetables will lose their color and will get limp. 8 cup chicken stock 1/2 - 1 bunch cilantro 1 can straw mushroom 16 lg shrimps, peeled, deveined 1 cup snow peas 1/3 cup shredded carrots (for color) Juice of 1 lime 1/2 - 1 tsp crushed red pepper 1 chili pepper, cut into rings 4 tbsp nam plah 6 stalks of lemongrass Seafood R1859I Southwestern butternut bisqueJ Polland SoftwareK SouthwesternL a boil. Adjust heat so that liquid simmers briskly. Skim well and adjust seasonings. Add clams and mussels. Cover and cook until shellfish open, 5 to 10 minutes. Discard any that do not open. Gently stir in scrod and shrimp. Cover and simmer for a minute. Add scallops, cover and simmer until fish is just opaque, about 2 minutes. Ladle chili into bowls. Top with cilantro."Santa cruz red chili paste" is available from the santa cruz chili and spice co., P.O. Box 177, tumacacori, az 65640. SC erves 6 generously. 1/4 cups olive oil 2 cups chopped onions 2 leeks, white part only, trimmed and chopped 1 large celery stalk, chopped 8 garlic cloves, minced 5 tsp dried oregano 35 oz italian plum tomatoes, undrained if canned 16 oz clam juice 2 cups dry red wine 1/2 cups santa cruz red chili paste 5 tsp freshly toasted cumin seed 1 tbsp salt 1 tsp cayenne pepper 2 red bell peppers, cut in 1/2" dice 12 littleneck clams 12 mussels, scrub and debeard 1 1/2 lb scrod or other lean white fish, cut into 1" pieBXces 12 lg shrimp, peeled and deveined 3/4 lb bay scallops 1/2 cups minced fresh cilantro Vegetables R1860I Spicy country vegetable soupJ Polland SoftwareK CaliforniaL SoupR In a 6-quart pot, combine all the ingredients and place over medium heat. Cover and cook for 45 minutes, stirring occasionally. Makes 6 main-course servings 6 cups chicken stock or water 3 med tomatoes, peeled and chopped (about 1 1/2 cups) 2 med carrots, thinly sliced 1 med onion, thinly sliced 1/2 med green bell pepper, thinly sliced 1 10 oz package frozen cut green beans 1 6 oz can tomato paste 2 cups fresh broccoli florets 2 cups fresh cauliflowerets 1 cup frozen whole-kernel corn 1 tsp salt 1/2 tsp ground white pepper 1/2 tsp hot pepper sauce (optional) Vegetables R1861I Spicy red pepper soupJ Polland SoftwareK ItalianL In a medium pan, heat the olive oil over medium-low heat. Add the onion and saut 10 minutes. Add the squash, pears, apple, 2 tsp lemon juice, ginger, cumin, curry powder, cayenne, broth, apple juice, water and salt. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Let cool slightly. With a slotted spoon transfer the cooked solids with a little of the broth to a food processor or blender. Puree until very smooth. Stir back into the remaining broth. Stir in the remaining 2 tspB> lemon juice and the pepper. Heat through. Yield: 6 servings. 1 tbsp olive oil 1 cup finely chopped onion 1 3/4 to 2 lb butternut squash, peeled, seeded and cut into 1" chunks (see cook's notes) 2 medium bosc pears, peeled, cored and cut into 1" chunks 1 medium granny smith apple, peeled, cored and cut into 1" chunks 4 tsp lemon juice, divided 1 tbsp finely grated fresh ginger 1 tsp ground cumin 1/2 tsp curry powder 1/8 tsp ground red (cayenne) pepper 1 (14 1/2-oz) can chicken broth 1 cup apple juice 1 cup water 1/4 tsp salt 1/8 tsp freshly ground B black pepper Vegetables R1862I Split green pea and potato soupJ Polland SoftwareK AmericanL Cook the peas and potatoes in half the stock until soft. Puree with the cooking liquid, return to a clean pot and add the rest of the stock. Meanwhile, fry the onion with the oil and butter at a high temperature until a rich golden color. Add to the pot, bring back to the boil and stir to dissolve the oil and butter. Just before turned off the heat, stir in the cheese, and check seasoning. Serve with additional cheese and croutons. Serving size : 6 8 oz split peas, washed and drained 2 med potatoes, peeled and chopped 4 1/2 cups chicken stock 2 tbsp chopped onion 3 tbsp olive oil 3 tbsp butter 3 tbsp parmesan cheese, freshly grated R1863I Stifado - greek stewJ Polland SoftwareK GreekL Remove the stems, seeds, and veins from the chilies. Tear the flesh into a few large pieces. Cover them with water, bring to a boil, and simmer for 20 minutes; then puree them in a blender. Slowly warm the olive oil in a soup pot with the herbes de provence or mixed herbs, bay leaves, and cloves until they are aromatic. Add the garlic and cook about 1/2 minute, without letting it brown; then stir in the onion, leek, peppers, and salt. Stir well to coat the vegetables with the oil, cover th e pot, and leave on a flame-tamer over very low heat. Check the pot after 5 minutes and give a stir. If the vegetables are sticking at all, add 1/2 cup water, and continue cooking another 5 to 10 minutes. Add the tomatoes, 4 tbsp of the chili puree, and 6 cups of water. Bring to a boil; then lower the heat to a slow simmer. Add the cabbage, cover with a lid, and cook as slowly as possible for 40 minutes. Let the soup cool briefly; then puree it for 1 minute or longer so that it is fully bl ended, or it will separate in the bowls. Return the soup to the pot and season to taste with salt, and more chili if desired. Serve the soup with a fresh garnish of chopped parsley, marjoram, or thyme leaves. Serves 4 to 6 1 or 2 ancho chilies 3 tbsp virgin olive oil 1/2 tsp mix marjoram, thyme, & savory 2 bay leaves 2 cloves 4 cloves garlic, roughly chopped 1 medium red onion, sliced 1 leek, white part only, sliced 1 lb roasted red bell peppers, sliced 1 tsp salt 1 lb ripe tomatoes, peeled, seeded, and chopped; juice reserved 6 cups water 8 oz savoy or smooth cabbage, chopped Garnish with fresh herbs: parsley, marjoram, thyme R1864I(Summer potato soup with tomatoes & basilJ Polland SoftwareK CaliforniaL Melt the butter in a soup pot with 1/2 cup of the water and add the onion, bay leaf, and thyme. Cook over medium-low heat 4 to 5 minutes; add the potatoes and salt. Cover the pot and stew for 5 minutes. Pour in the rest of the water and bring to a boil; then simmer, covered, until the potatoes are tender and falling apart. Pass the soup through a food mill, and return it to the soup pot. Avoid using a blender, which will tend to make the soup gummy and glutinous. Taste for salt and add mor * 1 tsp dried herbs may be used instead of fresh. Preheat over to 350 f. Heat oil in heavy 4- to 5-quart dutch oven over medium high heat. Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan. Stir in wine and bring to a boil. Cover and bake in oven un til beef is tender, about 2 hours. (can be prepared 1 day ahead. Cover and refrigerate. Re-warm to 350 f oven before continuing.) Stir feta into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve. Servings: 4 1/4 cup olive oil 1 1/2 lb boneless beef chuck - cut into 1-1/2" cubes 2 tbsp all-purpose flour 12 sm. White boiling onions 1 lb tomatoes, peeled, seeded, chopped 3 garlic cloves; minced 2 1/2 tbsp chopped fresh thyme * 2 1/2 tbsp chopped fresh rosemary * 2 1/2 tbsp chopped fresh oregano * 1 bay leaf; crumbled 1 tsp ground cumin 2 cup dry red wine 1/2 lb feta cheese, crumbled salt & freshly ground pepper e if needed. Warm a tbsp of the olive oil in a skillet, add the tomatoes, and cook over medium-high heat until the juice has evaporated and the tomatoes have thickened slightly. Break them up with a spoon to make a semi-smooth sauce, and season to taste with salt. Once the potatoes have been passed through the food mill, stir in the tomatoes. Combine the remaining oil and the basil in a blender jar and puree. Season with salt and vinegar to taste. Serve the soup with a spoonful of the basiC l puree swirled into each bowl and a generous grinding of pepper. If the soup thickens between the time it is made and served, thin it with additional water or, if you prefer, milk or cream. Serves 4 to 6 !2 tbsp butter 6 1/2 cups water 1 large white onion, diced 1 bay leaf 5 branches lemon thyme or thyme 1 1/2 lbs new potatoes, chopped 1 tsp salt 4 tbsp olive oil 1 lb ripe tomatoes, peeled, seeded, & diced 1 cup basil leaves, loosely packed red wine vinegar to taste white or black pepper Potatoes R1865I Taco soupJ Polland SoftwareK MexicanL Crumble and brown ground meat in skillet, drain. Add chopped onion and saut until onion is soft. Season to taste with salt and pepper. Set aside. In lg stockpot, combine chunk tomatoes, tomato juice, tomato paste, and water. Add meat and onion mixture, kidney beans, frozen corn and green pepper. Pour in taco seasoning mix. Stir and cook until heated through. Season to taste with salt and tabasco stir and cook until hot. Garnish soup bowls with desired amount of grated cheese and chips on B top of soup. R1866I#Thai chicken and coconut milk soup Polland SoftwareK Thai/VietnameseL In a medium bowl pour the lime juice on the chicken and let stand. In a medium saucepan, place the coconut milk, lemongrass, grated lime peel, ginger, and chiles.(The earlier you add the chiles, the hotter the dish.) Bring the coconut milk to a simmer. When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them. Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes, or till the chicken pieces are finished cooking. Remove from heat BYand serve immediately with fresh cilantro leaves for garnish. (Tom ka gai or kai tom ga) 12-ounce can coconut milk 1/4 lb chicken breast, cut into small chunks juice and grated peel of 1 lime 4" piece of lemon grass, cut into very thin (1/16") slices 4 slices of fresh ginger serranos to taste Poultry R1867I Tomato, bread and basil soupJ Polland SoftwareK ItalianL 2 lbs ground beef, chicken, or turkey 1 lg white onion, chopped 2 14 oz cans chunk/diced tomatoes 46 oz can tomato juice 2 12 oz cans tomato paste and 2 twelve oz cans water (adjust to desired thickness) 3 16 oz cans dark red kidney beans, drained well 16 oz bag frozen kernel corn 1 med green pepper, chopped (opt) 1 package taco seasoning mix salt & pepper tabasco 3 cups grated cheddar, jack or colby cheese 1 bag corn chips (fritos) Vegetables R1868I Tortilla soupJ Polland SoftwareK MexicanL Put the onion and oil in a kettle and put over a low flame. Cook and stir for a minute and add the garlic, serrano and poblano peppers. Cook and stir for another five minutes and add the tomato pulp. Cook and stir for another five minutes and add the chicken stock. Bring to a boil and reduce heat to a simmer. Let cook for an hour and divide among large bowls. Add the chiles rojos, avocados, tortilla strips and cheese. Serve piping hot with the limes on the side for further seasoning. AdvisBke diners to leave dried chile in the soup until it has reached desired degree of spiciness. Servings: four. Crush peeled garlic and dried chili in mortar and pestle. Heat olive oil in lg soup pot over low heat. Add crushed chili and garlic and soften over low heat for 4-4 minutes. Add tomatoes, basil and mint and cook over med low for 5 minutes. Add salt and pepper to taste and cook 1 more minute. Add the stock and bring to boil. Add all bread at once and stir well over med heat till all bread is moistened. Cover and remove from heat, let stand for 1 hour before serving taste and season as needeB]d, serve in bowls drizzled with a little olive oil and garnish with freshly grated parmesan. B6 cloves garlic 1 small dried red chili pepper 3/4 cup extra virgin olive oil 2 1/2 lb red ripe tomatoes, peeled and chopped 3 tbsp shredded basil leaves 1 tbsp shredded mint leaves 1/2 tsp salt freshly ground pepper 4 cups hot veggie stock 1 lb day old bread, whole wheat, torn into pieces freshly grated parmesan cheese h1 cup minced onion 2 tbsp olive oil 4 cloves garlic, minced 2 serrano peppers, seeds removed and minced 1/2 cup minced poblano pepper 2 cups chopped tomato pulp 1 quart rich chicken stock 4 dried chile rojos 1 avocado, chopped 2 tbsp lime juice 2 day-old tortillas, cut into 1/2" strips 1/4 cup crumbled fresh or farmer's cheese 2 limes quartered coarse salt R1869I Traditional avgolemono soupJ Polland SoftwareK GreekL Combine the milk and cornstarch cold. Blend the beaten egg yolk into this mixture; set aside. Bring chicken stock to a boil. Add the rice and cook covered, until the rice is tender (about 20 minutes). Stir the egg, milk and cornstarch briefly with a small whisk to make sure the cornstarch is in suspension. Remove the rice and stock from the flame and carefully stir the milk mixture into it. Return to the heat, raising the flame a bit. Stir gently until it thickens. Remove from the flame an R1870I Tuscan vegetable & bread soupJ Polland SoftwareK ItalianL In large saucepan, bring chicken stock, chicken breasts and bay leaves to boil, reduce heat, cover and simmer for about 20 minutes or until chicken is no longer pink inside. Remove chicken and discard the bones. Dice meat and set aside. Discard bay leaves. Keep stock warm meanwhile, in large skillet, heat 2 tbsp. Of the oil over med heat, cook chopped onion, garlic, diced carrots and celery for 10 minutes, stirring occasionally. Add remaining oil, diced green pepper, chopped cabbage, thyme d add butter, chopped parsley, grated rind. Stir until butter is melted. Add lemon juice, salt and pepper to taste. Place in serving plates and top with salt, pepper, a sprinkling of lemon zest, and a sprig or two of parsley as desired. Serves: 6 1 cup milk 1 tbsp cornstarch 3 egg yolks, beaten 1 qt plain chicken stock 1/4 cup long-grain rice 4 tbsp butter, room temperature, cut into small pieces 1/2 cup fresh lemon juice chopped parsley a few sprigs of parsley grated lemon peel zested lemon peel salt to taste pepper to taste Vegetables R1871I Tuscan-style beansJ Polland SoftwareK ItalianL Rinse the beans and remove any small stones or shriveled beans. Place the beans in a bowl with cold water to cover by 2". Refrigerate for at least 4 hours or overnight. Drain the beans and place them in a flameproof casserole. Add the onion, sage and cool water to cover by 1/2". Cover and bring the water just to a simmer over low heat. Place the casserole in preheated 275 oven and cook until the beans are tender, but not mushy, about 45 minutes to 1 hour. Check to see that the water is ba rely simmering and that it does not evaporate below the level of the beans. Cooking times will vary. Add salt to taste and let stand 10 minutes. Serve the beans warm or at room temperature with extra- virgin olive oil and freshly ground pepper. Yield: makes 6 cups. and rosemary, cook over low heat, stirring occasionally for 10 minutes add vegetable mixture to stock in saucepan along with tomatoes and pepper, bring to boil. Reduce heat, cover and simmer for 30 minutes add spinach, parsley, zucchini, kidney beans and reserved diced chicken, cook for 5 minutes. Remove 1 cup soup and set aside ladle half of the remaining soup into 24-cup dutch oven or casserole, cover with 4 of the bread slices and 1/2 cup of the parmesan cheese cover with remaining sou p, layer with remaining bread. Drizzle reserved soup over top, sprinkle with remaining parmesan cheese. (recipe can be prepared to this point, cooled, covered and refrigerated for up to 24 hours.) Bake, covered in 350 f. Oven for 20 minutes (45 minutes if refrigerated), uncover and bake for 20 minutes longer (45 minutes if refrigerated) or until hot garnish: ladle soup into large warmed bowls, garnish with drizzle of olive oil and sprinkle of freshly grated parmesan cheese. Yield: 6 servinD 5 cup chicken stock 1 lb chicken breasts, skinned 2 bay leaves 3 tbsp olive oil 1 onion, chopped 2 garlic clove, minced 2 carrots, diced 2 celery stalk, diced 1 sweet green pepper, diced 2 cup cabbage, chopped 1 tsp dried thyme 1 tsp dried rosemary 19 oz tomatoes, coarsely chopped, undrained 1/4 tsp pepper 10 oz spinach, frozen, chopped 1/2 cup parsley, fresh, chopped 1 sm zucchini, thinly sliced 19 oz white kidney beans, drained & rinsed 8 sl french or italian bread, stale 1 cup parmesan B cheese 1 lb dried cannellini or white kidney beans (about 2 cups) 1 small onion, peeled 1 sprig fresh sage or 1 tbsp dry sage coarse salt to taste extra-virgin olive oil Ground black pepper to taste Beans R1872I Vegetable brothJ Polland SoftwareK AmericanL Wash and clean the vegetables carefully and cut into a medium dice. Saut them in either butter or olive oil in a large saucepan until softened. Add the water, salt, and any fresh or dried herbs you may have on hand such as parsley, basil, thyme, or summer savory. Bring to a boil. Lower the heat and simmer, uncovered, for 1 hour. Strain the broth and set aside in the refrigerator for soup making. Makes 1//2 quarts. Vz2 lb mixed vegetables in season 3-4 tbsp butter or olive oil 3 quarts water 1 tbsp coarse salt small handful fresh herbs Vegetables R1873I White bean soupJ Polland SoftwareK ItalianL Beans R1874I White bean & wheat berry soupJ Polland SoftwareK AmericanL In a bowl soak beans in water to cover by 2" overnight or quick-soak and drain. In a heavy kettle (at least 5 quarts) simmer ham hocks and wheat berries in water and broth, covered, 1 hour. Add drained beans and bring to a boil. Reduce to a simmer and skim froth. Add onions, carrots, celery, bay leaf and rosemary and simmer, covered, until beans are tender, about 1 hour. Transfer ham hocks with a slotted spoon to a cutting board. Discard fat and bones and chop meat. In a blender or food prB ocessor puree 3 cups soup. Stir puree into soup with chopped meat and escarole and simmer, uncovered, 15 minutes. Stir in garlic and salt and pepper to taste. Soup may be made 4 days ahead (cool uncovered before chilling covered). Makes 15 cups. Place the beans in a large pot and add enough water to cover; let them soak for 8 hours or overnight. Drain the beans. In the same pot, combine the beans, hot water and the remaining ingredients, except for the green onions, and place over med heat. Simmer, covered, for 1 hour, or until the beans are tender, stirring occasionally. Remove from the heat and stir in the green onions; let the soup stand for 10 minutes before serving. Makes 4 main-course servings. 1 lb dry white beans 7 cups hot water 1 cup chopped onions 1/4 cup chopped green bell pepper 2 cloves garlic, minced 1/2 tsp salt 1/2 tsp ground marjoram 1/2 tsp dried dillweed 1/4 tsp ground red pepper 1/8 tsp ground black pepper 1/4 cup chopped green onions Beans R1875I White chiliJ Polland SoftwareK CaliforniaL Combine beans, chicken broth, garlic and 1/2 of the onions in a lg pot and bring to a boil. Reduce heat and simmer until beans are very soft (3 hours or more - add more broth if necessary.) Saut remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Serve topped with grated cheese. Serving size : 8 1 lb white beans 6 cups chicken broth, fat free 2 cloves garlic, minced 2 whole onions, chopped 1 tbsp canola oil 8 oz green chiles, chopped 1 tsp cumin 1 1/2 tsp dried oregano 1/4 tsp cayenne 4 cups chicken breast halves without skin, cooked, diced 3 cups monterey jack cheese, grated R1876I(White corn soup with poblano chile pureeJ Polland SoftwareK SouthwesternL 1 lb dried white beans, picked over 2 ham hocks 2/3 cup wheat berries 8 cups water 2 cups chicken broth 2 medium onions, chopped 3 carrots, chopped 3 celery ribs, chopped 1 bay leaf 1 tsp dried rosemary, crumbled 1 head escarole, chopped coarse 3 garlic cloves, minced Char poblano chili over gas flame or in broiler until blackened on all sides. Place in paper bag; let stand 10 minutes. Remove stem; peel and seed chile. Puree chile in blender with 1 tbsp stock. (can be made 1 day ahead. Cover and chill. Bring to room temperature before using.) Melt butter in heavy large saucepan over medium-low heat. Add onion; saut until tender and translucent, about 10 minutes. Add corn; saut 2 minutes. Add 21/2 cups stock; bring to boil. Reduce heat and simmer until corn is tender, about 6 minutes. Puree soup in blender in batches. Return to saucepan. Season to taste with salt and pepper. Reheat soup, thinning with more stock, if desired. Ladle soup into bowls. Swirl in poblano chili puree. Sprinkle with cilantro. *a fresh green chili, often called a pasilla, available at latin american markets and some supermarkets. From square one in san francisco. 4 servings 1 poblano chili 2 1/2 cups (or more) chicken stock 2 tbsp (1/4 stick) butter 3/4 cup chopped onion 5 cups white corn kernels (from about 5 ears) 2 tbsp chopped fresh cilantro R1877I Zucchini and salami stewJ Polland SoftwareA Cut salami into 1/2" slices, then into bite-size pieces. Set aside. In paper or plastic bag combine flour, salt, and pepper. Add meat cubes, a few at a time, shaking to coat. In dutch oven brown meat, half at a time, in hot oil or shortening. Drain off fat. Return all meat to dutch oven. Stir in undrained tomatoes, chicken broth, onion, parsley, rosemary, and sage. Bring to boiling; reduce heat. Cover and simmer till meat is nearly tender (about 30 minutes for veal, lamb or pork; about 1 1B /4 hours for beef). Add carrots; cover and simmer for 20 minutes. Add mushrooms, zucchini, and salami; cover and simmer about 10 minutes longer or till meat and vegetables are tender. Sprinkle each serving with parmesan cheese. Serving size : 6 ables Vegetables R1878I*Greek- asparagus with olive oil and tomatoJ Polland SoftwareK GreekL Vegetables Heat a 3-quart heavy stainless-steel or porcelain-lined stove-top casserole and add the olive oil. Saut the garlic and onion until clear. Add the parsley and tomatoes and simmer for about 25 to 30 minutes, or until the tomatoes are very soft. Add salt and pepper to taste. Cut the cleaned asparagus into 1" pieces and add to the pot along with the white wine. Cook until done to your taste Hint on cleaning asparagus: hold the bottom end of the stem in one hand and gently bend the stalk with 6the other. The stalk will break where it is tender, thus giving you a piece of asparagus that is entirely edible. With a little practice you will know exactly where to break the vegetable. Save the broken-off ends for soups. Slice and add to soup stock, then drain and discard the coarse stalks before serving. 4 oz salami 1/4 cup flour, all-purpose 1/2 tsp salt 1/8 tsp pepper, black 1 1/2 lb stew meat (beef, veal, lamb or pork) 1 in cubes 3 tbsp vegetable oil 16 oz tomatoes, canned, with liquid cut up 1 cup chicken broth 1 med onion, chopped 3 tbsp parsley, fresh, chopped 1 tsp rosemary, dried 1/2 tsp sage, ground 3 med carrots, cut into 1/2" pieces 4 cups sliced fresh mushrooms 2 med zucchini, sliced 3/8" thick parmesan cheese 1 1/2 lb asparagus; cleaned 1/2 cup olive oil 2 garlic clove; chopped fine 1 onion, medium; chopped 1/4 cup italian parsley -chopped 1 cup tomato, very ripe; chopped 1/4 cup dry white wine Black pepper; freshly ground Vegetables R1879I Roasted broccoliJ Polland SoftwareK CaliforniaL VegetablesR 1. Preheat oven to 350f. 2. Cut broccoli into florets of roughly the same size. 3. Toss broccoli with olive oil, salt, & pepper. 4. Place in single layer on baking sheet and bake until tender, 30-35 minutes. 5. Sprinkle with lemon juice and serve.Vm1 1/2 lbs broccoli 3 tbsp extra virgin olive oil Kosher salt Black pepper to taste 2 tbsp fresh lemon juice Vegetables R1880I%Chinese-style broiled chicken breastsJ Polland SoftwareK ChineseL Main Course Combine all ingredients and marinade 15 Minutes, or until ready to cook. Place the chicken under the broiler about 6" from the heat Leave the door partly open cook about 5 minutes and turn the pieces cook skin side Up for about 2 minutes shift the pan to the lower rack so that the pieces are about 12" from the heat continue broiling skin side up with the broiler door partly open About 5 minutes longer turn the pieces skin side down and broil 5 minutes longer On the bottom rack turn the pie ces skin side up and pour the remaining marinade over All place the chicken about 6" from the heat and broil about 2 minutes (if you Barbecue, cook the chicken on the hot grill, covered the cooking time is the same) Yield: 4 servings source: cuisine rapide, by pierre franey 2 lb chicken breasts, boned with wings attached Salt and pepper 2 tbsp soy sauce 2 tbsp maple syrup 1 tbsp sesame or olive oil 1 tsp red wine vinegar 1 tsp garlic, finely minced 1/4 tsp red pepper flakes i1 tbsp soy sauce 1 tbsp rice wine 2 tsp cornstarch 1 1/2 tsp minced fresh ginger 1 tsp sesame oil 1 lb boned and skinned chicken, cut into 1/2" cubes Sauce 2 tbsp chicken stock 1 1/2 tbsp soy sauce 1 tbsp rice wine 2 tsp cornstarch 1 tsp sesame oil Pinch freshly ground white pepper 1/4 cup peanut oil 6 to 8 snow peas Cooked rice 2 tsp minced fresh orange peel Poultry R1882I 14 karat cakeJ Polland Software Dessert In a large mixer bowl, cream butter until smooth add brown sugar and eggs beat with Mixer till light and fluffy --- about 5 min with mixer on low speed, beat in vanilla And chocolate, then baking soda and salt add flour alternately with sour cream, Beating on low speed until smooth pour in boiling water, stir with spoon until Blended pour into greased and floured pan(s) bake 35 minutes or until done makes one 9 --- 13" pan or one 2-layer 9" round cake. 3 oz baking chocolate (pre-melted or melted squares) 1/2 cup butter or margarine 2 1/4 cups light brown sugar, lightly packed 3 eggs 1 1/2 tsp vanilla 2 tsp baking soda 1/2 tsp salt 2 1/4 cups sifted cake flour 1 cup dairy sour cream 1 cup boiling water R1884I Black bottom cupcakesJ Polland SoftwareK AmericanL Dessert yCombine in small bowl - cream cheese, egg, salt, sugar and chocolate morsels mix Well and set aside Sift together in large bowl - flour, salt, baking soda, sugar, cocoa add water, oil, Vinegar and vanilla beat with electric mixer well Fill small muffin tins lined with muffin papers 1/2 full with chocolate batter top Each with 1/2 tsp cheese filling bake approximately 18 min. Batter: 1 1/2 cups flour 1 cup water 1 tsp salt 1/3 cup oil 1 tsp baking soda 1 tbsp vinegar 1 cup sugar 1 tsp vanilla 1/4 cup cocoa Filling: 8 oz cream cheese 1/2 cup sugar 1 egg 1/8 tsp salt 1 cup semi-sweet chocolate morsels R1885I Buttermilk spice cakeK AmericanL Dessert 'Grease and flour 2 round layer pans, 8 or 9" measure all ingredients into large Mixer bowl blend 1/2 minute on low speed, scraping bowl occasionally pour into pans Bake in preheated 350f oven for 45 minutes or until wooden toothpick inserted comes Out clean cool 10 minutes and remove from pans. J+@@`j S1HHmx# Heat oven to 350 f grease & flour 2 9"x5" loaf pans cream butter & sugar add eggs One at a time, beating well after each addition in a separate bowl, mix together all Dry ingredients, except raisins and poppyseeds in a measuring cup mix milk, water & Flavoring there should be just over 1 cup liquid Add dry mixture and liquids alternately to creamed mixture, beating well after each Addition add poppyseeds and blend thoroughly, then add the raisins and stir them in Gently by hand (to prevent b the flour-coating from coming off which will send all the Raisins to the bottom of the cake!) Pour batter into prepared pans and bake appx 1 hour 10 minutes (till the edges pull Away from the sides of the pan, and a skewer stuck in the center comes out clean) This is a very densely textured cake, not like the standard white-cake type of Poppyseed cake 91/4 cup butter 1 cup sugar (or 3/4 cup honey, or 3/4 cup maple syrup) 2 eggs 2 cup flour 2 1/2 tsp baking powder 1/4 tsp cinnamon 1/4 tsp salt 1/2 tsp nutmeg 1/2 cup milk 1/2 cup water 1/3 cup poppyseed 2 tbsp rose or orange flower water (or 1/2 tsp almond extract) 1/2 cup golden raisins, dredged in flour (opt ) R1888I Raspberry cheesecakeJ Polland SoftwareK AmericanL Dessert For crust, combine the 3/4 cup flour, 3 tbsp sugar, and 1/2 tsp of the lemon peel Cut in butter till crumbly stir in 1 slightly beaten egg yolk and 1/4 tsp of the Vanilla pat 1/3 of the dough onto the bottom of a 9" springform pan (with sides Removed) bake in a 400f oven for 7 minutes or till golden, cool butter sides of pan, Attach to bottom pat remaining dough onto sides of pan to a height of 1 3/4", set Aside For the filling, beat cream cheese, remaining lemon peel, and remaining vanill Fruit R1889I Sour cream coffee cakeJ Polland SoftwareK AmericanL Dessert Mix streusel ingredients well and set aside cream the soft margarine, and add the Eggs and beat well add sugar and beat again, add sour cream beat all very well, and Set aside sift together (or stir together gently) the flour, baking soda, and Baking powder add - flour mixture to marg/egg/sugar mixture stir - gently until Well mixed add - 1 tbsp vanilla and stir in gently put - in a buttered and floured Pan first 1/2 of batter, then most (80 - 90%) of streusel mix, then rest of batter, TheB n rest of streusel mix on top (use a round pan with the tube/post whatever you Call it in the middle) preheat oven to 350, bake for 45 minutes Streusel mix: 1/2 cup brown sugar - packed 2 tbsp flour 2 tbsp cinnamon 2 tbsp melted butter Cake mix: 1/2 cup soft margarine 2 eggs 1 cup sugar 1 cup sour cream 2 cup flour 1/2 tbsp baking soda 1 tbsp baking powder Celery root saladK FrenchL Salad a till Fluffy combine the 1 cup sugar, the 2 tbsp flour, and salt, gradually stir into Cream cheese mixture add the 2 eggs and 1 egg yolk, beating at low speed just till Combined stir in milk turn into crust-lined pan bake in a 450f oven for 10 minutes Reduce heat to 300f, bake 50 to 55 minutes more or till the center is set cool for 15 minutes loosen sides of cheesecake from pan with a spatula cool 30 minutes, Remove sides of pan cool about 2 hours longer chill thoroughly top with raspberC ries and raspberry sauce Raspberry sauce: Combine raspberries and cornstarch add jelly cook and stir till thickened and bubbly Cook and stir 1 minute more strain and cool o3/4 cup all purpose flour 3 tbsp sugar 1 tsp finely shredded lemon peel 6 tbsp butter 1 slightly beaten egg yolk 1/2 tsp vanilla 3 8-oz pkg cream cheese, softened 1 cup sugar 2 tbsp all purpose flour 1/4 tsp salt 2 eggs 1 egg yolk 1/4 cup milk 3 cups fresh raspberries Raspberry sauce 1 10-oz package frozen raspberries, thawed 1 tbsp cornstarch 1/2 cup currant jelly Vegetables R1891I Chocolate torte with hazel nutsJ Polland SoftwareK FrenchL Dessert Cream butter with sugar add egg yolks and whole egg mixing well melt chocolate, cool Slightly and add to the above mixture add the grated nuts mix beat whites and fold Them into the mixture Butter well a 10" springform pan, and sprinkle with dry breadcrumbs put batter into Pan and bake in preheated 350 f oven for app 50 minutes use the knitting needle test For doneness cool and glaze Glaze: Cover top and sides of torte with apricot jam melt the rest of the ingredients over A low flame mixB4ing constantly remove from heat and poor over torte 1/3 cup butter 2/3 cup fine granulated sugar 5 medium eggs, separated 1 whole egg 3 oz semi-sweet chocolate 1 cup (or more) of grated hazel nut Glaze: 3/4 cup apricot jam 4 oz sweet dark chocolate 1/2 cup sugar 4 tbsp water 1 tsp vanilla R1892I Couscous saladJ Polland SoftwareK Middle EastL Salad \6PPx In a heavy med saucepan, whisk together the chicken stock, cinnamon, ginger, Cumin, turmeric and 1 1/2 tbsp of the olive oil bring to a boil, reduce to a bare Simmer and add the chicken breast if you are using uncooked chicken poach until White throughout, but still moist, about 15 minutes remove the chicken and set aside To cool Return the stock to a boil add the couscous in a slow steady stream, stirring Constantly, and continue to boil, stirring, for 1 minute cover the pot tightly, Remo ve from the heat and let stand for 15 minutes Fluff the couscous grains with a fork, transfer to a lg mixing bowl and let cool Then fluff again, rubbing with your fingers to break up any lumps cut the chicken (poached or leftover) into 1/2" dice add the chicken to the couscous add the carrot, Bell pepper, cucumber, onion, apple, currants and chick peas and toss In a sm jar with a lid, shake the remaining 1 1/2 tbsp olive oil with the lemon Juice, salt and pepper until well mixed pour over the salad and toss well cover and Refrigerate for several hours or up to 3 days season with additional salt, pepper And lemon juice to taste before serving 2 cups chicken stock 3/4 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp ground cumin 1/4 tsp turmeric 3 tbsp extra-virgin olive oil 1/2 lb skinless, boned chicken breast 1 cup couscous 1 med carrot, cut into 1/4" dice 1 sm red onion, cut into 1/4" dice 1 sm red bell pepper, cut into 1/4" dice 1 sm cucumber or zucchini, cut into 1/4" dice 1 sm granny smith apple, cut into 1/4" dice 1/3 cup currants or raisins 1 cup canned chick peas, rinsed and drained 1/4 cup fresh lemon juice 1/2 tsp salt 1B"/4 tsp freshly ground black pepper R1893I Dandelion saladJ Polland SoftwareK Thai/VietnameseL Salad (1) wash the dandelion greens carefully drain well and cut into pieces (2) add the onions, tomatoes, and cheese toss to mix (3) make a salad dressing by mixing the pepper, salad oil, vinegar, and dill. Dress the salad, toss and serve Notes Make sure that you take the dandelion greens from a lawn that has not been treated With pesticides or anti-growth hormones recently (many lawn fertilizers also contain Weed-control hormones) You can substitute a commercial salad dressing for the oil, viB negar, Pepper, and dill 1/2 lb tender, fresh dandelion greens 1/2 cup thinly sliced red onions 2 tomatoes, cut in fourths 1/4 lb sharp cheddar cheese, grated 1/2 tsp black pepper 1/4 cup salad oil 3 tbsp vinegar 1 tsp dill R1894I Szechwan broccoliJ Polland SoftwareK ChineseL Vegetables Vegetables R1895I Vanilla ice creamJ Polland SoftwareK AmericanL Dessert hWarm the milk and then add the eggs, sugar, and salt stir constantly until the Mixture reaches a temperature of 155 f or until it coats the back of the spoon Remove from heat, stir in cream and vanilla continue stirring occasionally until the Mixture has cooled to about 90 f this will take about 5 minutes if done over ice Turn into the freezer can and freeze VV4 cup milk 4 eggs, beaten 2 cup sugar 1/2 tbsp salt 4 cup heavy cream 2 tbsp vanilla R1896I&Chewy date-oatmeal cookies (sugarless)K AmericanL Dessert fRinse and drain dates and put in them in a saucepan pour juice over dates, cover and Bring to a simmer combine dry ingredients in bowl when dates are soft, pour them Into a blender add oil and puree until smooth pour this mixture over the oats and Mix until well coated shape into sm cookies and place on cookie sheet bake at 350 for 12 - 15 mins makes 2 doz Combine soy sauce, rice vinegar, and sugar in a sm bowl, set aside heat a lg Skillet or wok over med heat add sesame seeds, cook 1 minute or until browned Remove seeds, and set aside add oil and next 3 ingredients to skillet, stir-fry 30 Seconds add broccoli, stir-fry 1 minute Add soy sauce mixture, stir well cover and cook 2 minutes or until broccoli is Crisp-tender sprinkle with sesame seeds 1 tbsp reduced-sodium soy sauce 1 tbsp rice or cider vinegar 1/2 tsp sugar 1 tbsp sesame seeds 2 tbsp vegetable oil 1/4 to 1/2 tbsp crushed red pepper 1/2 tsp peeled, minced ginger 2 cloves garlic, minced 5 cup coarsely chopped broccoli (about 1/2 bunch) 1 cup pitted dates 1 cup fresh orange juice Pn salt 1/2 cup oil 3 cup rolled oats 1 cup flour 1/2 tsp baking soda Pinches of cinnamon, nutmeg, cloves and ginger R1897I Famous taco dipJ Polland SoftwareK AmericanL AppetizerR Layer ingredients starting at the top of the list mix together the taco seasoning Mix, sour cream and mayonnaise yield: 8 servingsV 1 can bean dip 1 can avocado dip, frozen 1 pkg taco seasoning mix 4 tbsp sour cream 6 tbsp mayonnaise 1 cup cheese, cheddar, shredded 1 cup cheese, monterey jack, shredded 6 green onions, chopped 1 tomato, chopped 1 can black olives, chopped R1898I Peanut brittleJ Polland SoftwareK AmericanL Dessert Grease a baking sheet well mix the karo, sugar, water, and margarine in a heavy 2- Quart saucepan cook over med heat, stirring constantly, until the sugar is Dissolved and mixture boils continue cooking until the mixture registers 280 on a Candy thermometer (hard thread stage) gradually stir in the peanuts, so the mixture Continues to boil cook, stirring frequently, until the thermometer reaches 300 (brittle thread stage) remove from the heat add the baking soda, blend quickly and ThorouB ghly immediately turn mixture onto the prepared baking sheet spread the Mixture evenly to the edges of the pan with a greased metal spatula cool break into Pieces makes 1 1/2 pounds Vx1 cup corn syrup, dark or light 1 cup sugar 1/4 cup, water 2 tsp margarine 1 1/2 cup peanuts, salted 1 tsp baking soda R1899I Mexican cornbreadJ Polland SoftwareK SouthwesternL Appetizer Have all ingredients at room temperature chop the onion and the jalapenos finely Crumble the bacon mix together the maize meal, flour, soda, salt, and sugar in a Lg bowl in a separate bowl, whisk together the buttermilk, beaten eggs, and oil Add to the dry ingredients with a few swift strokes of the mixing spoon don't beat The dough---just stir enough to moisten all particles fold in the onion, garlic Powder, jalapenos, pimiento, bacon, maize, and cheese quickly bake in a cast iron SkilletBl in a 400 oven for 25 to 30 minutes, until the top is browned and a Toothpick tests clean Yield: 6 servings 3 cup maize meal 1/2 cup flour 2 tsp baking soda 2 tsp salt 2 tbsp sugar 3 egg, beaten 2 1/2 cup buttermilk 1/2 cup oil 1 lg onion 1/2 tsp garlic powder 1/2 cup jalapeno pepper 1 oz pimento, chopped 1/4 lb bacon, crisp 15 oz cream-style maize, canned 1 1/2 cup cheese, grated R1900I Mexican deviled eggsJ Polland SoftwareK SouthwesternL Appetizer Slice the eggs in half lengthwise, remove yolks and set whites aside in a sm bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt evenly fill the egg whites, filling will be creamy serve immediately or chill until ready to serveV 8 hard-cooked eggs 1/2 cup shredded cheddar cheese 1/4 cup mayonnaise 1/4 cup salsa 2 tbsp sliced green onions 1 tbsp sour cream Salt to taste R1901I Hearty minestroneJ Polland SoftwareK ItalianL Prick the skins of the sausages, place in a saucepan and cover with water bring to A boil, cover and let simmer for 15 minutes or until cooked drain, cut into slices In a lg saucepan or dutch kettle, heat oil and lightly brown the sausage slices Add the onions and garlic, cook 2 - 3 minutes until softened add the chicken stock, Chopped tomatoes including juice, frozen spinach, carrots, beans, basil, marjoram And red pepper flakes bring to a boil, reduce heat and let simmer, covered, for 10 R1902I Almond rocaJ Polland SoftwareK AmericanL Dessert Melt butter over high heat add sugar stirring until it foams up Well continue over high heat, adding almonds continue to cook, stirring constantly Until mixture is color of mahogany and all sugar is melted take off the heat for a Moment if it starts to smoke stir as you take it off the heat permanently and pour Quickly into your biggest flat pan with sides tilt to spread evenly after 5 minutes Pour on chocolate chips when they are melted a bit, spread them over the top of the Hot mixture wB ith a rubber scraper scatter ground walnuts over the top, shaking to Distribute evenly candy is thoroughly cooled when chocolate is dull looking, about 3 Hours Vs2 cup (1 lb) butter 2 cup sugar 1/2 cup whole almonds 1 lg pkg chocolate chips 1/2 cup walnuts, ground in blender R1903I Baked potato soupJ Polland SoftwareK AmericanL t Minutes or until vegetables are almost tender add the romano beans including liquid, And the pasta and peas let simmer 5 - 7 minutes more or until pasta is al dente - Tender but firm adjust seasoning with salt and pepper to taste thin soup with Additional chicken stock (if you wish) ladle soup into heated bowls and sprinkle With grated parmesan cheese Yield: 6 servings Z1 lb hot or mild italian sausage 2 tbsp olive oil 1 lg onion, chopped 3 lg garlic clove;, chopped 5 cup chicken stock 28 oz tomatoes, chopped 10 oz spinach, frozen chopped 1 1/2 cup carrots, sliced 1 1/2 cup beans, frozen cut 1 1/2 tsp basil, dried 1/2 tsp marjoram, dried 1 pn hot pepper flakes 19 oz romano beans, canned 3/4 cup sm shell pasta Vegetables R1904I Banana cream pieJ Polland SoftwareK AmericanL Dessert 1 in a med saucepan, combine granulated sugar, cornstarch and salt, mix well Gradually stir in milk, mixing until smooth over med heat, bring to boiling, Stirring constantly, boil 1 minute, stirring remove from heat 2 in sm bowl, lightly beat egg yolks stir half of hot mixture into yolks, mixing Well, pour yolk mixture into saucepan bring back to boiling, stirring cook 30 Seconds longer into med bowl, pour hot filling, stir in butter and vanilla cover Surface with plastic wrap or waxed pap Scrub potatoes thoroughly with a brush, pat dry prick potatoes with a fork bake in a 425f oven for 60 minutes or until tender let cool cut potatoes in half lengthwise; Gently scoop out each potato discard the skins in a lg saucepan cook green onion in butter till tender, stir in flour, dill, salt, and pepper add milk All at once cook and stir till thickened and bubbly cook and stir for 1 minute More add the potato pulp and 1/2 cup of the shredded cheese green onion, and bacon Better homes B.and gardens - soups and stews serving size : 6 2 lg baking potatoes, 8 oz 3 tbsp green onions, thinly sliced 1/3 cup butter 1/3 cup all-purpose flour 1/4 tsp dried dill 1/4 tsp salt 1/4 tsp pepper 4 cups milk 3/4 cup american cheese, shredded 3 tbsp green onion, thinly sliced 4 slices bacon, crisp-cooked, drained and crumbled er, refrigerate until cold 3 to assemble: pour half of filling into pie shell slice bananas into 1/4"-rounds Arrange banana slices evenly over filling cover with remaining filling 4 in med bowl with a portable electric mixer at med speed, beat cream and Confectioner's sugar until soft peaks form spoon whipped cream onto pie, swirling Attractively to cover surface chill well the best of mccalls serving size : 8 Note: if you like a higher topping, increase heavy cream to 1 cup and confectionC er's Sugar to 4 tbsp 1 pie crust (9"), baked 2/3 cup sugar 1/4 cup cornstarch Dash salt 2 1/2 cups milk 3 lg egg yolks 1 tbsp butter 1 tsp vanilla extract 2 med bananas 1/2 cup heavy cream, (see note) 2 tbsp confectioner's sugar R1905I Basic pizza sauceJ Polland SoftwareK ItalianL Sauces/Condiments 1 pour the contents of the tomato can into a 2-quart, heavy non-aluminum saucepan and coarsely crush the tomatoes with a fork 2 add the herbs, garlic, tomato paste, salt, and pepper 3 bring to a bubble over med heat, stirring to mix the seasonings 4 as soon as the sauce begins to bubble, turn the heat to low and maintain the sauce at a gentle simmer 5 cook, uncovered, stirring from time to time, for a minimum of 15 minutes and a maximum of 1 hour 1 can whole tomatoes (35-oz can) 1 tsp basil, oregano, or marjoram 1 clove garlic, crushed and minced 2 tbsp tomato paste, optional Black pepper, freshly ground, to taste Salt, to taste R1906I Gourmet's guacamoleJ Polland SoftwareK CaliforniaL Sauces/Condiments WHalve and pit avocados and scoop flesh into a lg bowl mash avocado with a fork And stir in remaining ingredients and salt and pepper to taste, combining well chill Guacamole, surface covered with plastic wrap, at least one hour before and up to one Day stir guacamole well and serve with tortilla chips makes about 9 cups from Gourmet may 1995 14 ripe avocados (preferably california) 1 lg garlic clove, mashed to a paste 8 oz container sour cream 4 oz can mild green chilies, drained and chopped fine 1 whole pickled jalapeno, seeded and minced 2 vine ripened tomatoes, seeded and chopped fine 1 sm onion, chopped fine Accompaniment: tortilla chips Vegetables Vegetables R1909I"Grilled rack of lamb with rosemaryJ Polland SoftwareK FrenchL Main Course Combine garlic, olive oil, wine, mustard, rosemary, salt and pepper in sm dish Rub over surface of lamb, using fingers (wear rubber gloves to prevent garlic Fragrance on hands) let rest at room temperature 1/2 hour grill over moderately hot Coals, turning several times until cooked to desired doneness, roughly 17 minutes For med rare let meat rest 10 minutes tented with foil to serve, cut through ribs To slice meat, dividing each rack into 2 servings makes 6 servings 3 lg cloves garlic, minced 3 tbsp light-tasting olive oil 3 tbsp dry red wine 1 tbsp dijon mustard 1 tbsp dried rosemary 1 1/2 tsp salt Freshly ground pepper 3 lamb racks, about 2 lb each, trimmed of most visible fat R1910I&Broiled lamb chops with rosemary sauceJ Polland SoftwareK ItalianL Main Course the olive oil and remaining butter in a 9- or 10" skillet or a wok and saut The onion gently until tender add the mushrooms, garlic, thyme, salt, and freshly Ground pepper and cook over med heat, uncovered, until the mushrooms are tender And aromatic, about 15 to 20 minutes add the vermouth and cook for 3 more minutes Puree the mushrooms in a blender or food processor pour into the bowl with the Ground almonds and stir the mixture together taste and adjust salt, pepper, and Garlic to tastC e if you wish, add the finely grated lemon rind Place in a jar or mold, cover, and refrigerate for several hours serve garnished With the almonds you have set aside and, if you wish, with parsley yield: 2 cups Y2 tbsp butter 1/2 cup almonds (for a stiffer pate use an additional 1/2 cup) 1 tbsp olive oil 1/2 cup chopped onion 3/4 lb fresh mushrooms 1 clove garlic, minced 1/4 tsp dried thyme Salt, preferably sea salt, and freshly ground pepper to taste 2 tbsp dry vermouth 1 tsp grated lemon rind (optional) Chopped fresh parsley for garnish (optional) R1911I Lamb with vermouth and rosemaryJ Polland SoftwareK ItalianL Main Course Preheat oven to 350 rub lamb with a mixture of garlic, salt and pepper and rosemary Heat 2 tbsp butter in a lg skillet saut meat slices over moderate heat until Well browned on one side pour off excess fat from pan turn and brown other side Remove and keep warm in ovenproof serving dish add remaining tbsp butter to same Skillet and heat add onion, shallot, lemon peel and mushrooms saut until softened Add vermouth and pour over meat cover serving dish loosely with aluminum foil and Bake aB bout 10 minutes for pink lamb, 15 minutes for well done remove foil and bake 5 More minutes season to taste and sprinkle with chopped parsley before serving Serves 6 source: *quick italian cuisine international, knapp press cup 1984 Yield: 6 servings Prepare the sauce: coat a sm non-stick skillet with cooking spray Place over med heat until hot add onions and rosemary, saut 3 minutes stir in Vermouth and continue cooking until liquid evaporates add water and bouillon Granules, bring mixture to boil over med heat cook 4 minutes, stirring Occasionally combine milk and cornstarch, stirring well gradually add milk mixture To bouillon mixture, stirring well cook until slightly thickened reduce heat and Keep warm Grill the meat: sprinkle la (mb chops evenly with cracked pepper place chops on rack Of broiler pan that has been coated with cooking spray broil chops 4" from heat, 5-6 Minutes on each side, or to desired doneness Presentation: to serve, spoon 2 tbsp sauce over each chop garnish with rosemary Sprigs yield: makes 6 servings DRosemary sauce: Non-stick cooking spray 1 tbsp minced green onions 2 tsp minced fresh rosemary 3 tbsp dry vermouth 3/4 cup water 1/2 tsp beef-flavored bouillon granules 3/4 cup evaporated skimmed milk Lamb chops: 6 lean lamb steaks or chops (each 6 oz, about 1" thick) 12 tsp cracked pepper Optional: fresh rosemary sprigs R1912I Fourth of july stuffed eggsJ Polland SoftwareK AmericanL Appetizer WCut a tiny little sliver off each end of the hardcooked egg cut eggs in half Crosswise in a sm food processor bowl combine egg yolks and all other Ingredients process until smooth using a pastry bag outfitted with a lg Decorator tip, pipe filling into the egg white mound the filling sprinkle filling With a bit of paprika garnish with parsley 6 hard cooked eggs 3 tbsp mayonnaise 1 tbsp pickle relish 1 tsp prepared mustard (not dijon) 1 tbsp finely chopped radish 1 tbsp finely chopped celery rib Salt and pepper to taste Paprika R1913I Provincial style stuffed eggsJ Polland SoftwareK AmericanL Appetizer c6 lamb steaks from the boned -rib or loin, trimmed into round steaks 1" thick 1 clove garlic, minced 1 tsp salt 1/4 tsp pepper 1/2 tsp chopped dried rosemary or 1 tsp finely chopped fresh rosemary 3 tbsp butter 1 onion, chopped 2 tbsp chopped shallot 1/2 tsp grated lemon peel 1/2 lb sm mushrooms 1/2 cup dry vermouth 3 tbsp minced fresh parsley (garnish) R1914I Moroccan style stuffed eggsJ Polland SoftwareK AmericanL Appetizer >Cut a tiny little sliver off each end of the hardcooked egg cut eggs in half Crosswise in a sm food processor bowl combine egg yolks and all other Ingredients process until smooth using a pastry bag outfitted with a lg Decorator tip, pipe filling into the egg white mound the filling garnish with the Flat leaf parsley 6 hardcooked eggs 3 tbsp yogurt cheese (labni) 1 tsp olive oil 4 to 6 brined green olives, pitted and chopped fine 1/2 tsp ground cumin 1/2 tsp caraway seeds, ground 1/2 tsp ground coriander Sprigs of flat leaf parsley to garnish R1915I Hawaiian jerkyJ Polland SoftwareK HawaiianL SnackR Mix everything except the meat together marinate the meat in the mixture (works well In a ziploc bag) for 6 to 12 hours in the refrigerator, mixing occasionally drain And dehydrate ZCut a tiny little sliver off each end of the hardcooked egg cut eggs in half Crosswise in a sm food processor bowl combine egg yolks and all other Ingredients process until smooth Using a pastry bag outfitted with a lg decorator tip, pipe filling into the egg White mound the filling sprinkle filling with a bit of finely minced flat leaf Parsley 6 hardcooked eggs 2 tbsp sour cream 1 tbsp mayonnaise 6 to 8 oil cured black olives, pitted and chopped fine 1 clove of garlic, finely minced 2 anchovies, finely mashed 2 tbsp flat leaf parsley, finely minced 1 tsp salt 1 tsp ground ginger 1 tbsp brown sugar 1/4 pepper 1/8 tsp cayenne pepper 1 garlic clove, crushed 1/4 cup pineapple juice 1/4 cup soy sauce 1 lb lean meat, thinly sliced (3/16 to 1/4" thick) R1916I Western barbecue jerkyJ Polland SoftwareK AmericanL Snack Slice meat into long strips 3/16 to 1/4" thick uniform slices. Remove excess fat. In a sm bowl, combine all Ingredients except meat stir to mix well place meat 3 or 4 layers deep in a glass, spooning vinegar mixture over each Layer cover tightly marinate 6 to 12 hours in the refrigerator, stirring Occasionally and keeping the mixture tightly covered. Place the meat strips on Drying racks do not overlap the strips to ensure good air circulation oven Temperature should be 140 to 160 f (60 to R1917I Cheese fondueJ Polland SoftwareK FrenchL Appetizer GGrate cheeses and toss with cornstarch, reserve rub inside of fondue dish with Garlic add wine do not bring to boil heat until tiny bubbles form in fondue dish add Grated cheeses and lemon juice stir until smooth remove from heat add kirsch or Cooking sherry, white pepper and salt to taste serve with cubed crusty french bread 2 cup gruyere cheese 2 cup swiss cheese (not processed) 1 clove garlic 1 cup white wine 1 tbsp lemon juice 3 tbsp kirsch or cooking sherry 1 tbsp cornstarch White pepper Cheese R1918I Chocolate fondueJ Polland SoftwareK AmericanL Dessert | 70 c) for the first 8 to 10 hours after That it may be lowered to 130 f (55c) until dry place aluminum foil or a baking Sheet underneath the drying tray to catch the drippings occasionally blot the jerky With paper towels as it dries to remove beads of oil test jerky for dryness by Cooling a piece when cool it should crack when bent but not break there should be no Moist spots 1 tsp salt 3 tbsp brown sugar 1/4 tsp pepper 1/3 cup red wine vinegar 1/8 tsp cayenne pepper 1/3 cup ketchup 1 tsp onion powder 1/2 tsp garlic powder 1 tsp dry mustard 1 lb lean meat In heavy saucepan or fondue pot melt chocolate with sour cream over low heat stir Until smooth stir in liqueur thin as necessary with cream or evaporated milk keep Warm over low heat serve with a variety of fresh fruit (strawberries, pineapple, Apple, kiwi, banana, etc ) also good with ladyfingers, angel food cake, or lb Cake fruit and cake are cut into serving size each guest dips his own fruit using a Fondue fork 1 (12 oz) semi-sweet chocolate bits 2/3 cup sour cream 1/4 cup coffee, orange or mint liqueur 1/4 to 1/2 cup evaporated milk or cream R1919I Caramel fondueJ Polland SoftwareK AmericanL Dessert AHeat evaporated milk and caramels in heavy saucepan over low heat, stirring Occasionally, until caramels are melted increase heat to medium, simmer 3 or 4 Minutes until slightly thickened remove from heat, stir in brandy and vanilla serve Warm delicious dipping for bite-size pieces of apples, bananas, peaches or lb Cake VY1 (13 oz) can evaporated milk 6 oz (24) caramels 3 tbsp brandy (optional) 1 tsp vanilla R1920I Pizza fondueJ Polland SoftwareK AmericanL Appetizer Brown ground beef and onion, drain mix cornstarch and seasoning in a bowl and add Pizza sauce add sauce mixture to meat and stir until thickens and bubbles pour into A fondue pot and simmer over low heat stir in cheese slowly slice and cut english Muffins into 1" cubes place cubes on a cookie sheet and bake at 350 s for 10 minutes Put cubes into basket and use fondue forks to dip cubes into hot pizza sauce 3/4 lb ground beef 1 sm chopped onion 1 tbsp cornstarch 1 1/2 tsp fennel seeds 1 1/2 tsp oregano 1/4 tsp garlic powder 2 (10 1/2 oz) pizza sauce 10 oz grated cheddar cheese 1 cup grated mozzarella cheese 12 english muffins Cheese R1921I&Crusty roast lamb w/ rosemary & garlicJ Polland SoftwareK ItalianL Main Course R1922I Confetti popcorn ballsJ Polland SoftwareK AmericanL Snack In a prepared mixing bowl, combine popcorn, candy coated pieces, and peanuts place Margarine and marshmallows in a 4-cup microwave-safe measuring cup microwave on high For 2 minutes or until melted and smooth, stirring once halfway through cooking pour Over popcorn mixture, stir quickly to coat with buttered hands, quickly shape Mixture into balls place on waxed paper let stand at room temperature 1 hour serving Size : 8 5 cup popcorn, air-popped 1/2 cup candy coated pieces 1/3 cup unsalted peanuts 2 tbsp margarine, melted 3 cup miniature marshmallows, melted R1923I Hazelnut biscottiJ Polland SoftwareK ItalianL Dessert First wipe the leg of lamb down with paper towels and cut criss-cross slits all over What is going to be the top side of it (not too deep -- 1/8" is plenty) Then, with the point of a skewer, make half"-deep holes all over the leg of lamb (in Places that haven't been scored) (if you have someone who doesn't like rosemary, or Garlic, you can leave the bottom of the leg un-holed and the seasoning won't get at It ) Pull the rosemary sprigs into tufts of three or four rosemary-blades each stick each Of these tufts into every other skewer-hole Chop up the garlic cloves into thin matchstick-shapes (yes, this is a lot of work, But it's worth it) and stick one of them into every other skewer-hole once you've Done this, leave the leg of lamb for as long as you can, up to 24 hours When all this is taken care of, mix together the breadcrumbs, herbs, and butter, and A shake-and-grind of salt and pepper rub this mixture well onto the top of the meat, And press it in so that it sticks Fil l the bottom of the roasting pan with the vegetables, mixing them and seasoning To your taste put the leg of lamb down on top of them, and pour the stock into the Pan, but not over the lamb Heat the oven to 400 and put the lamb in after 20 minutes, reduce the heat to 350 Give the leg another hour for rare, an hour and a half for well-done then remove the Leg to a serving dish, spoon off the fat from the stock, make gravy the way you like Serve with sour mint sauce (not jelly) on the side 1 leg of lamb (about 6 pounds) 4-5 cloves garlic 1 1/4 cup stock (chicken is ok) 2 sprigs of rosemary 1 cup fresh breadcrumbs Pn mixed herbs 2 tbsp butter, soft 1 1/2 lb potatoes, peeled and sliced 1 lg onion, sliced Preheat oven to 350 f spread the hazelnuts on a baking sheet and toast in the oven For 8 to 10 minutes, until fragrant place the nuts in a dish towel and rub them Together to remove some of the skin coarsely chop the hazelnuts and set aside In a lg bowl, using a hand-held electric mixer, beat the butter at med speed Until soft and creamy add the sugar and lemon zest and beat until the mixture is Very light and fluffy, about 2 minutes beat in the eggs, one at a time, and then Beat in the va nilla In a med bowl, toss the flour, baking powder and salt gradually add the flour Mixture to the butter, beating on low speed until a smooth dough forms using a Wooden spoon, work in the hazelnuts until evenly distributed Divide the dough in half in the bowl with lightly floured hands, form the dough into Two 10-by-2" rectangular logs place the logs on an ungreased baking sheet, at least 2" apart bake for 30 minutes, or until the logs are set and golden brown remove from The oven and let cool on the baking sheet for 15 minutes Using a serrated knife and a sawing motion, carefully cut the logs into 1/2" Diagonal slices discard the end pieces arrange the slices, cut sides down and close Together, on 2 baking sheets bake the biscotti on the top and middle racks of the Oven for 8 to 9 minutes, or until lightly browned turn the biscotti over, switch the Position of the baking sheets and continue baking until lightly browned on the other Side, about 9 minutes longer let the bisDZcotti cool completely on the baking sheets Yield: 36 servings, food & wine magazine, 10/90 1 cup hazelnuts 1/2 cup butter, sweet 1 cup sugar Lemon zest 2 egg 1 tsp vanilla extract 2 cup flour, plus 2 tbsp 1 tsp baking powder 1/4 tsp salt R1924I Honey baked hamJ Polland SoftwareK AmericanL Main Course R1925I Spiral-cut ham with honey glazeJ Polland SoftwareK AmericanL Main Course Preheat oven to 375 place ham, cut end down, in a baking pan mix together pear Nectar and orange juice in a bowl bake ham in a preheated oven for 15 min, basting Twice with juice mixture mix together brown sugar and honey in a sm bowl brush Mixture over ham bake for about another hour, or until internal temperature measures 140 on an instant read meat thermometer serve immediately Note: the picture on this recipe looked exactly like an expensive commercial honey- Baked ham yield: 16 servB<ings this recipe is from april, 1995 family circle magazine. 1/2 spiral-cut smoked ham (about 7 lbs fully cooked) 1/2 cup pear nectar 1/2 cup orange juice 1/2 cup firmly packed brown sugar 1/2 cup honey R1926I Jello cookiesJ Polland SoftwareK AmericanL Dessert Remove the rind and score with diagonal cross-cuts put ham in a close fitting kettle And cover with ginger ale bring to boil, then simmer for 20 to 30 minutes this step Removes the too salty taste and adds a delicate flavor drain the ginger ale, add ham To a roasting pan and pour the wine over it cover with foil and bake at 350~ for 1 Hour Combine the glaze ingredients after the ham has baked 1 hour, brush the ham with the Glaze, using all of the mixture return ham to oven (uncovered) and bake an Additional 1 1/2 hours, or until internal temp reaches 140~ baste occasionally after The glaze has "set", about 45 minutes if the glaze gets too dark before the temp Gets to 140 , tent the ham with foil When ham is done, transfer it to a serving plate and loosely cover with foil to keep Warm skim the fat from the juices, reserving all the juice and caramelized bits from The glaze heat this to a boil along with 1 cup of the chicken stock (reserving 1/4 Cup), syrup and mustard dissol dve the cornstarch in 1/4 cup of reserved chicken stock And whisk it into the sauce to thicken the sauce should be a rich dark color strain And pour into a gravy boat serve the sauce over the ham yield: 10 servings Note *** in step 1, "close fitting kettle" means the tightest fitting kettle you can Fit the ham into, so it takes less ginger ale to cover it 1 smoked ready-to-eat ham, -13 to 15 pounds 2 to 3 bottles ginger ale 3 cup dry white wine Glaze: 5 tbsp dijon mustard 1/3 cup honey 1/3 cup real maple syrup Sauce: 1 1/4 cup chicken stock 3 tbsp real maple syrup 2 tbsp dijon mustard 2 tsp cornstarch Cream together above ingredients then add 1/4 tsp salt and 1 tsp baking powder to 2 1/2 cups flour add to first mixture mix thoroughly make into sm balls flatten With sugared glass bake 6 to 8 minutes at 350 VJ1/2 cup sugar 3/4 cup butter 1 (3 oz) pkg red jello 2 eggs 1 tsp vanilla R1927I Lowfat blue cheese dressingJ Polland SoftwareK AmericanL Sauces/CondimentsR Place all the ingredients except half of the cheese in a blender process until Smooth add the remaining cheese pulse the blender to coarsely chop the cheese.V 1/2 cup lowfat mayonnaise 1/2 cup lowfat sour cream 1/2 cup yogurt or 1/2 cup milk plus juice of 1/2 lemon Approximately 1/3 lb blue cheese 1 tbsp horseradish 1 garlic clove, pressed 1 tbsp onion, finely chopped or pressed R1928I Smoked chili salsaJ Polland SoftwareK SouthwesternL Salsa Blend the chiles and water together in a food processor or blender until smooth. Add the other ingredients and blend again. Taste and adjust the flavorings as desired. Serve salsa with beans, eggs or in soups. Makes 2 cups.V 1 can chipotle chiles in adobo sauce 2 cup boiling water 2 tbsp tomato paste 1 tbsp strong red wine or balsamic -vinegar or more to taste 2 tbsp brown sugar R1929I Papeye's famous fried chickenJ Polland SoftwareK SouthernL Main Course Heat the oil over med heat in a deep fryer or in a wide, deep pan on the stove in A large, shallow bowl, combine the flour, salt, peppers, and paprika break the eggs Into a separate shallow bowl and beat until blended check the oil by dropping in a Pn of the flour mixture if the oil bubbles rapidly around the flour, it is ready Dip each piece of chicken into the eggs, then coat generously with the flour mixture Drop each piece into the hot oil and fry for 15 to 25 minutes, or until it is a Poultry R1930I Ranch dressing Polland SoftwareK AmericanL Sauces/CondimentsR4Blend together do not use blender or electric mixer.V 1 tbsp onion salt 2 tsp garlic salt 2 tsp dry parsley 1/4 tsp pepper 1 tsp vinegar 2 cups mayonnaise or salad dressing 2 cups buttermilk or yogurt R1931I Southwestern shrimp cocktailJ Polland SoftwareK SouthwesternL Appetizer Combine shrimp, salsa, lemon juice, olive oil, garlic, cilantro, onion, red bell Pepper and jalapeno pepper blend ingredients well chill thoroughly to serve: place Greens on a serving platter place salad in center arrange cubes of avocado around The shrimp salad sprinkle some lemon juice over the avocado to keep it from browning Decorate with lemon slices serve and enjoy should make about 6 appetizer servings. BX dark Golden brown remove the chicken to paper towels or a rack to drain *makes 8 pieces 6 cups vegetable oil 2/3 cup all-purpose flour 1 tbsp salt 2 tbsp white pepper 1 tsp cayenne pepper 2 tsp paprika 3 eggs 1 frying chicken w/skin, cut up Seafood R1932I!Tom yum goong (hot and sour soup)J Polland SoftwareK Thai/VietnameseL Note: save shells from the shrimp, including heads, if available Shell and devein shrimp, reserving heads and shells place shells and heads in a Lg saucepan add water, lemongrass and siamese ginger Using a mortar and pestle, lb two of the chilies with the coriander roots and add To pan add the salt and five of the lime leaves, shredded into little pieces Bring the soup to a boil and simmer uncovered 20 to 25 minutes strain stock into a Clean pan don't panic if it doesn't taste wonderful at u this point because the Seasoning adjustments will make a big difference A few minutes before serving, bring the stock to a boil, add the shrimp and cook 2 To 3 minutes add the nam pla, lemon and lime juices and the straw mushrooms adjust Seasoning the flavor should be tangy serve in bowls garnished with strips of Remaining chili, shredded lime leaf and coriander leaves. 1 lb cooked bay shrimp (the tiny ones) 8 to 12 oz jar green salsa Juice of 1 lemon 2 tbsp of olive oil 2 cloves of garlic minced very fine 1/2 cup of cilantro, finely chopped 1/4 of sm white onion, finely chopped 1/2 of a sm red bell pepper, finely chopped 1 pickled jalapeno pepper, very finely chopped 2 avocados (the ones with the dark skin) cubed Leafy greens, such as chard or mustard greens to line a serving dish Lemon slices Seafood R1933I Vanilla almond popcornJ Polland SoftwareK AmericanL Dessert mMelt butter, sugar and corn syrup over low heat add salt and bring to a boil, Stirring occasionally after five minutes, quickly stir in butter vanilla and baking Soda pour half over corn and mix repeat bake at 250 for one Hour, stirring every twenty minutes spread quickly on a clean surface and Separate, or form into balls once cool, store in airtight container. 8 qts popped corn (airpopped works better) 4 oz sliced almonds 2 cup sugar 1/2 cup light corn syrup 1 cup butter or margarine 1 tbsp salt 2 tbsp butter vanilla (found at any gourmet or cake shop) 1/2 tbsp baking soda R1934I Broccoli beer cheese soupJ Polland SoftwareK AmericanL v16 lg shrimp 5 cup ;water 2 stems fresh lemongrass (bottom 1/3 of stalk) 1 1/2-in piece ginger (galanga) sliced in slivers 3 sm hot red chilies, seeds and ribs removed 2 coriander roots Salt to taste 6 sm fresh kaffir lime leaves 4 tbsp nam pla (fish sauce) 5 tbsp lemon juice 1 tbsp lime juice 15 oz can straw mushrooms, drained 2 stems fresh coriander leaves -for garnish Bring water and onion to a boil in a lg soup pot add seasonings and half of the Broccoli bring to a boil again add soup base and lower heat in a separate saucepan, Make a roux when the roux thickens, gradually stir into the soup, whipping with a Wire whisk to avoid lumps heat milk and cheese to just below boiling point until the Cheese melts, stirring constantly blend into the soup and add the remaining broccoli Just before serving, add beer mix well makes 2 1/2 quarts yield: 10 servings. 4 cups, water 1 onion, small, chopped 1 lb broccoli, fresh 1 oz bouillon, beef, granules 3/4 cup margarine 1 1/2 cup flour 1/4 tsp garlic powder 1/4 tsp pepper, white Seasoning salt, to taste Cayenne, to taste 2 lb cheddar, cubed 4 cup milk 2 oz beer R1935I Cajun prime ribJ Polland SoftwareK SouthernL Grilling R1936I Tomato frittersJ Polland SoftwareK CaliforniaL Appetizer Peel and chop very ripe tomatoes into thumbnail size pieces add salt and pepper to Taste add eggs and mix well add flour 1/2 cup at a time, mixing well after each Addition until you have a thick batter. Batter should pour from a spoon, but be Thicker than pancake batter heat 1/2" vegetable oil in skillet over medium-high heat Spoon batter into patties and fry until golden brown on each side remove from pan And drain on paper towel. VS4 cups fresh tomatoes - chopped 2 eggs Pepper Flour Vegetable oil for frying Vegetables R1937I Belgian waffles Polland SoftwareK ScandinavianL Dessert Remove fat cap off top of meat (butcher can do this for you) and save. Place the Roast, standing on the rib bones, in a very lg roasting pan. Then with a knife Make several dozen punctures through the silver skin so seasoning can permeate meat Pour a very generous, even layer of black pepper over the top of the meat (the Pepper should completely cover it), repeat with the garlic powder, then the salt, Totally covering the preceding layer carefully arrange the onions in an even layer On top so as not to knock off the seasoning place the fat cap back on top Refrigerate 24 hours bake ribs in a 550f oven until the fat is dark brown and crispy On top, about 35 minutes remove from oven and cool slightly refrigerate until well Chilled, about 3 hours (this is done so the juices will solidify and the steaks can Be cooked rare ) remove fat cap and discard with the blade of a lg knife, scrape Off the onions and as much of the seasonings as possible and discard then with a Long knife, slice between ribs into 6 steaks (4 will have bones), trim the cooked Surface of meat from the 2 pieces that were on the outside of the roast season and Cook in your favorite way for steaks To blacken the steaks: Combine the ingredients of the seasoning mix thoroughly in a sm bowl, you will Have about 8 tbsp sprinkle the steaks generously and evenly on both sides with the Mix using about 4 tsp on each steak and pressing it in with your hands heat a cast Iron skillet over very high heat unt il it is beyond the smoking stage and you see White ash on the skillet bottom--at least 10 minutes (the skillet cannot be too hot For this method ) place one steak in the hot skillet (cook only one side at a time) And cook over a very high heat until the underside starts to develop a heavy, black Crust, about 2 to 3 minutes turn the steak over and cook until the underside is Crusted like the first, about 2 to 3 minutes more repeat with the remaining steaks Serve each steak while piping hot (*note*: if you don't have a commercial hood vent Over your stove, this dish may smoke you out of the kitchen it's worth it! But you Can also cook it outdoors on a gas grill, a charcoal fire doesn't get hot enough to "blacken" the steak properly yield: 6 servings 24 lb prime rib roast (10-1/2 lbs) 1/4 cup garlic powder 2 onions, thinly sliced 1/4 cup salt 1/4 cup black pepper Seasoning mix 1 tbsp plus 1 tsp, salt 1 tbsp plus 2 tsp, white pepper 1 tbsp plus 2 tsp, fennel seeds 1 tbsp plus 3/4 tsp, black pepper 2 1/2 tbsp dry mustard 2 1/2 tbsp ground cayenne pepper Dissolve yeast in milk, add egg yolks and vanilla add dry ingredients stir in melted Butter beat egg whites until stiff (in another bowl), and fold into mix slowly let Rise about 45 minutes preheat waffle maker, and bake about 3/4 cup batter per waffle Bake longer, or use 1/2 cup for crispier waffles this sour cream belgian waffles Recipe is nice because it doesn't have to rise so you can use it immediately or mix It and leave it in the refrigerator overnight for morning. 1 pkg dry yeast 2 cup lukewarm milk 4 eggs, separated 1 tsp vanilla 2 1/2 cup sifted flour 1/2 tsp salt 1 tbsp sugar 1/2 cup melted butter R1938I Taco bell hot sauceJ Polland SoftwareK AmericanL Sauces/Condiments Combine the tomato paste with the water in a saucepan over med heat stir until Smooth add the cayenne pepper, chili powder, salt, cornstarch, vinegar, and dried Onion and stir chop the jalapeno slices very fine you can use a food processor, but Don't puree the best kind of jalapenos to use are those bottled for nachos or pizza Add them to the mixture heat the mixture to boiling continue to stir about 3 minutes And remove from the heat let the sauce stand until cool, and then put in a tightBVly Sealed container and refrigerate this will last for 1 to 2 months makes 3 1/2 cups. One 6-oz can tomato paste 3 cups water 2 tsp cayenne pepper 1 1/2 tbsp chili powder 2 1/2 tsp salt 2 tsp cornstarch 2 tsp distilled white vinegar 1 tbsp minced dried onion 2 tbsp canned jalepeno slices R1939I Best pork tenderloinJ Polland SoftwareK CaliforniaL Main Course R1940I EmpanadasJ Polland SoftwareK South AmericanL Snack 1 cut the butter into 1/4" cubes 2 place the flour, baking powder, salt, and butter In a mixing bowl combine the ingredients with a pastry cutter (or with the steel Blade in a food processor) 3 beat the egg yolks mix half of them into the flour Mixture reserve the remainder for step 12 4 incorporate the water slowly into the Flour mixture until the dough becomes a cohesive and semifirm mass 5 shape the Sough into two balls wrap them in plastic wrap and refrigerate them for 15 minutes 6 pre Place pork, oj, soy, 1 tbsp oil, garlic, rosemary and thyme in a shallow non aluminum Dish season with black pepper turn pork to coat well cover and refrigerate 1 to 6 Hours, turning pork occasionally Remove pork from marinade and wipe dry with a paper towel bring marinade to a boil In a sm saucepan set aside heat remaining 1 tsp oil in a lg heavy nonstick Skillet over medium-high heat add pork and brown on all sides, about 5 minutes Transfer to a baking dish roast at 375 f for about 20 mB[inutes for med baste Twice with marinade during roasting let rest 5 minutes before carving. 1 1/4 lb pork tenderloin (2 pieces) 1/4 cup orange juice 1 1/2 tbsp soy sauce 2 tbsp (about) olive oil 2 lg garlic cloves, crushed 2 fresh rosemary sprigs 2 fresh thyme sprigs Black pepper heat the oven to 375 7 heat the oil in a lg saut pan or skillet over Moderate heat saut the meat for 3 minutes, stirring frequently transfer the meat With a slotted spoon to a warm bowl 8 add the onions to the pan and saut them over Low to moderate heat for 3 minutes, stirring frequently (add 1 or 2 extra tsp of oil If necessary) 9 return the meat to the pan and add the remaining ingredients cook The mixture for 1 minute, stirring constantly reserve it for step 11 10 roll each Ball o f dough on a lightly floured board into a 1/8" thick sheet using a cookie Cutter with a 4- to 5" diameter, cut out rounds collect the scraps and repeat step 10 until the dough is used up 11 place one tbsp of the meat mixture in the center Of each dough round lightly moisten the exposed dough with cold tap water fold each Round in half, creating a half-moon shape crimp the two edges of dough together, so That the stuffing cannot ooze out during the baking step 12 brush the tops of the Uncoo ked empanadas with the remaining egg yolk 13 place the uncooked empanadas on An ungreased baking sheet bake them in the middle of the oven until the tops become Light golden brown (roughly 20 minutes) serve the empanadas fresh from the oven Serves 4 yield: 4 servings. ;1/4 lb unsalted butter 2 cup all purpose flour 1 tsp baking powder 1/2 tsp salt (or to taste) 2 yolks of lg eggs 1/4 cup chilled water 1/2 lb ground lean beef 1/2 cup chopped white onions 2 tbsp seedless raisins 2 tbsp chopped black or green -olives 1/2 tsp ground red pepper (cayenne) 1/2 tsp oregano 1/2 tsp salt R1941I English country house lemon curdJ Polland SoftwareK EnglishL Sauces/Condiments Combine ingredients in the top of a double boiler, or use an earthenware bowl placed Over (but not touching) simmering water cook, stirring, until mixture thickens and Coats the back of a spoon, 6 or 7 minutes pour through a fine mesh strainer into a Sterilized glass jar cover airtight and refrigerate when cold (mixture will thicken As it cools) use within 4 weeks makes approximately 1 cup. V`6 tbsp unsalted butter, cut up 6 tbsp sugar 3 lg egg yolks 3 tbsp freshly squeezed lemon juice Fruit R1942I Pound cakeJ Polland Software 3/4 cup butter flavor crisco solid shortening 1 1/4 cups firmly packed brown sugar 2 tbsp milk 1 tbsp vanilla 1 egg 1 3/4 cups all-purpose flour 1 tsp salt 3/4 tsp baking soda 1 cup semi-sweet chocolate chips 1 cup pecan pieces (optional) R1946I(Spanish steak roll w/ saut ed vegetablesJ Polland SoftwareK Spanish/PortugueseL Main Course Cut top sirloin steak to about 1/4" thickness sprinkle with 1/2 tsp garlic powder and pepper heat 1 tsp oil and butter in 12" heavy frying pan over medium-high heat until hot pan-fry steak 5-7 mins for medium- rare doneness, turning once remove steak to heated platter, sprinkle with 1/2 tsp salt keep arm add remaining 1 tsp oil to frying pan add red and green peppers, onions, mushrooms, and walnuts cook 2 mins, stirring frequently spread steak with sour cream, top with chilies starting at R1947I Perfect riceJ Polland SoftwareK AmericanL Side Dish In a heavy saucepan with a lid, heat the butter or oil over med to med high heat add Onion and saut until onion begins to soften add rice stir so rice grains are well Blended with onion and slightly coated with oil saut until rice is fragrant and Lightly browned be careful not to burn it turn heat to low and add water and Bouillon cubes stir once cover and allow to cook over low heat for 20 minutes check Once to make sure liquid has not completely cooked away don't stir it! Rice is CookeBLd when steam holes have appeared in top of rice fluff with a fork and serve. 2 cups rice (long grain, white) 4 cups water 2 bouillon cubes (chicken, beef or vegetable) 1 onion, chopped 1 - 2 tbsp butter or olive oil R1948I Pickled beetsJ Polland SoftwareK AmericanL Side Dish long side, roll up steak jelly- roll fashion, secure with 6 wooden picks spoon vegetables around steak roll, garnish with lemon slices and cilantro sprigs to serve, carve steak roll between wooden picks, remove and discard wooden picks. |1 1/2 lb boneless beef top sirloin steak, cut 1" thick 1 tsp garlic powder, divided 1/4 tsp freshly ground black pepper 1 red and green bell pepper, cut lengthwise into strips 1 sm white onion, thinly sliced 1 cup sliced fresh mushrooms 1 tbsp sour cream or low-fat yogurt 1/3 cup chopped walnuts 1/4 tsp chili powder 1 4 oz can chopped green chilies Lemon slices Cilantro sprigs Vegetables R1949I Chipotles sauceJ Polland SoftwareK SouthwesternL Sauces/Condiments <* you can make this sauce as hot as you want by adding up to a total of 4 dried Chipotles chiles cover chilies withwarm water let stand until softened, about 1 Hour drain and finely chop cook ad stir bacon and onion in a 2- quart sauepan Until bacon is crisp, stir in chilies and remaining ingredients yield: 4 cups. 2 chipotles chiles* 2 sl bacon, finely chopped 1/4 cup onion, finely chopped 3 cup tomato, finely chopped 1 cup beef broth 1/4 cup carrot, finely chopped 1/4 cup celery, finely chopped 1/4 cup cilantro, fresh, snipped 1/2 tsp salt 1/4 tsp pepper, black R1950I Chicken tostada pizzaJ Polland SoftwareK SouthwesternL Appetizer To cook beets, wash and drain them first leave 2" of stems and the tap roots cover With boiling water and cook until tender rinse and let cool until you can just slide The skins off combine all ingredients except beets simmer 15 minutes pack beets into Sterilized jars, leaving 1/2" head space (cut lg beets in half if necessary ) remove Cinnamon and bring liquid to boiling pour the liquid, boiling hot, over the beets, Leaving 1/2" head space adjust caps allow jars to cool and store in refriB gerator, Allowing 2-3 weeks for flavor processing if canning, process pints and qts 30 Minutes in boiling-water bath yield: about 6 pints. 2 cup sugar 1 tbsp whole allspice 1 1/2 tsp salt 2 sticks cinnamon 3/2 cup vinegar 1 1/2 cup water 3 qts peeled, cooked sm beets Poultry R1951I Gingered chinese noodle soupJ Polland SoftwareK ChineseL Put cellophane noodles in lg bowl cover with boiling water let stand 5 minutes drain Thoroughly heat oil in wok or deep lg skillet over med high heat add onion and Carrots and stir fry 3 minutes add garlic and ginger stir fry 30 seconds add stock, Water and soy sauce cover and boil 2 minutes add ham water cress, mushrooms and Noodles return to boil cover, turn off heat and let steep 2 minutes add snow peas, Cover and let steep until vegetables are crisp tender about 3 minutes stir in sesamB~e Oil, rice vinegar and red pepper flakes adjust seasoning serve in deep bowls, Sprinkle with green onions yield: 3 servings . aHeat oven to 350 heat tostadas for 5-7 mins until browned on a cookie sheet remove From oven and top each with 2 tsp of cheese mix chicken and salsa and spoon over the Cheese top with green pepper, black olives and cilantro top each with remaining Cheese and heat until cheese is melted i served the pizzas with chopped lettuce, Tomatoes and sour cream. 4 6" tostadas 6 oz pkg of shredded cheddar cheese 1 cup chopped cooked chicken 1/2 cup salsa 1/4 cup chopped green pepper 1/2 cup black olives 1 tbsp chopped cilantr b3 oz cellophane noodles 2 tbsp vegetable oil 1 med onion, sliced 2 thin carrots sliced diag 1 tsp minced fresh ginger 3 cup chicken stock 1 1/2 cup water 1 cup ham cut into julienne 1 cup shredded watercress leaves 1/2 cup thinly sliced mushrooms 1 cup snow peas 1 tsp oriental sesame oil 1 tsp rice vinegar 2 green onions thinly sliced 1 tbsp soy sauce R1952I Hot bean dipJ Polland SoftwareK SouthwesternL SnackR Soften cream cheese mix together all ingredients in a microwave-safe serving dish Microwave for 7-8 minutes, or until heated through mix well before serving serve With dip-sized corn chips.V 1 can refried beans 1 pkg taco seasoning 5 scallions, chopped 2 cups shredded monterey jack cheese 1 can chopped chiles 20 drops tabasco sauce 8 oz pkg cream cheese 1 cup shredded cheddar cheese R1953I)Planet hollywood's captain crunch chickenJ Polland SoftwareK CaliforniaL Main Course Poultry R1954I Fiery thai salsaJ Polland SoftwareK Thai/VietnameseL SalsaR}Combine all ingredients in lg bowl season with salt cover and refrigerate until Juicy, about 1 hour stir before serving cold. 3 cups cucumbers, chopped seeded peeled 1 cup green onion, chopped 3/4 cup radishes, chopped 1/4 cup fresh mint, chopped 3 tbsp fresh ginger, minced & peeled 3 tbsp fresh lime juice 2 tbsp sugar 1 tbsp minced garlic 1 tsp minced garlic 1 1/2 tsp sesame chili oil 55I*Fried curried rice (khao pad pong kari) Thai/VietnameseL Side Dish 1 piece of cucumber (1-inch), thinly sliced into rounds coriander leaves in a wok or Frying pan/skillet, heat the oil until a light haze appears, add the garlic and fry Until golden brown add the boiled rice, stir once, add all the remaining ingredients And stir until thoroughly mixed turn on to a serving dish and garnish with cucumber Rounds and coriander source: thai vegetarian cooking by vatcharin bhumichit. Coarsely grind or crush the two cereals and set aside beat the egg with milk and set Aside stir together the flour, onion and garlic powders and black pepper set this Aside also dip the chicken pieces into the seasoned flour move around to coat well, Then shake off the excess flour dip into the egg wash, coating well, then dip into The cereal mixture, coating well heat oil in a lg heavy skillet to 325 drop coated Chicken tenders carefully into the hot oil and cook until golden brown and Befully Cooked, 3 to 5 minutes depending on size drain and serve immediately with creole Mustard sauce. 2 cup captain crunch cereal 1-1/2 cups corn flakes 1 egg 1 cup milk 1 cup all purpose flour 1 tsp onion powder 1 tsp garlic powder 1/2 tsp black pepper 2 lb chicken breast - cut in 1 oz tenders Vegetable oil for frying 2 tbsp oil 1 garlic clove, finely chopped 2 cups plain boiled rice 1 sm potato, diced small 1 sm onion, diced small 1/4 cup peas 3 tbsp light soy sauce 1/2 tsp sugar 1 tsp curry powder 1/2 tsp ground white pepper R1956I Spicy peanut sauce For NoodlesJ Polland SoftwareK Thai/VietnameseL Main Course In a saucepan, saut shallots, garlic and lemon grass until soft add red curry paste And cook for 1 minute until fragrant add peanut butter, palm sugar, fish sauce and Coconut milk cook over med heat until thick (about 15 minutes) add water if it is Too thick pour into a shallow bowl To prepare thin coconut milk: pour 1 can unsweetened coconut milk into a tall glass Allow to sit for at least 1 hour so the thick cream rises to the top skim off top (cream) and set aside the rest is thin cocoB nut milk makes 1 1/2 cups. 2 shallots, minced 2 garlic cloves, minced 1 stalk fresh lemon grass, finely chopped 1 tbsp red curry paste, -or- 1 tsp -cayenne 1/4 cup crunchy peanut butter 1 tbsp palm sugar or brown sugar 1 tbsp fish sauce (nam pla) 1 cup thin coconut milk R1957I Spicy thai vinaigretteJ Polland SoftwareK Thai/VietnameseL Sauces/CondimentsRNCombine all ingredients and mix well pour over mixed lettuces, toss and serve. 1 garlic clove, finely chopped 1/4 tsp ginger, finely chopped 3 tbsp vinegar, rice 1 tsp brown sugar 1 tsp soy sauce 1/4 cup oil 1/2 tsp oil, sesame 1/4 tsp pepper, red, crushed Onions, red (optional), chopped Orange, mandarin (optional) Jicama, raw, sliced (optional) R1958I Bavarian beef sandwichJ Polland SoftwareK GermanL Snack HCombine cream cheese, sour cream, and horseradish, mixing until well blended for Each sandwich, spread bread with the cream cheese mixture, add the meat, lettuce and Onions add additional cream cheese spread if desired serves 6 this is without a Doubt the world's best "rib-rub" use on baby back ribs for bbq or use in a smoker. 8 oz pkg soft cream cheese 1/4 cup sour cream 2 tbsp horseradish 12 rye bread slices Lettuce Roast beef slices 6 red onion slices R1959I GravlaksJ Polland SoftwareK ScandinavianL Appetizer Seafood R1960I Pork roast glazed with ciderJ Polland SoftwareK AmericanL Main Course 1 heat oven to 350 mix the pepper, thyme, rosemary, salt and garlic powder rub all Over the pork place on a rack in a low-sided roasting pan and roast 30 minutes 2 Meanwhile, mix apple cider, honey and vinegar drizzle over roast and roast 15 Minutes longer baste with pan juices every 10 minutes until internal temperature Reaches 155 , about 45 minutes longer let rest 10 minutes slice thinly and serve Yield: 6 servings chicago tribune, january 5, 1995. 2 tsp black pepper 2 tsp dried thyme 2 tsp dried rosemary 1 tsp salt 1/2 tsp garlic powder 1 boneless pork loin roast, -3 to 4 lb , rolled & tied 1/2 cup apple cider 1/4 cup honey 2 tbsp apple cider vinegar R1961I Crisp onion ringsJ Polland SoftwareK AmericanL Appetizer First the traditional norwegian recipe for marinated salmon All salmon for curing should first be frozen for a few days to get rid of Eventual bacteria Put dill in a tray, lay 1 salmon fillet on top mix salt, sugar and pepper and rub This into both fillets put dill on top of first fillet, then put other fillet, meat Side down on top put rest of dill on top cover with foil and a light weight then Cure in fridge for 2 - 3 days turn fish every day when serving scrape off spices, Slice thinly B"and serve with dill/mustard sauce. Vg2 1/2 lb salmon fillets (with skin on) 3 tsp white pepper 4 tbsp salt 4 tbsp sugar 2 bunches of dill Vegetables R1962I Succulent sour cream pot-roastJ Polland SoftwareK AmericanL Main Course Dredge pot-roast in flour, brown all sides in cooking oil in dutch oven slip rack Under meat, sprinkle with salt and pepper add water, garlic, onion, tomato sauce, Bay leaf and thyme cover and cook in slow oven (325 f ) 3 1/2 hours or until tender Cook sliced mushrooms in butter in sm frying-pan until tender and golden when meat Is tender, remove to cutting board remove bay leaf thicken cooking liquid with 2 tsp Flour combined with 1/4 cup water, if desired add mushrooms and sour cream toB Cooking liquid, cook over moderate heat but do not allow to boil slice beef, serve With hot buttered noodles sprinkled with paprika pass our cream sauce separately. Soak the onion rings in ice water for at least 1/2 hour pat the onion rings dry with Paper towels sift together the baking powder, flour and salt combine the egg, water, And lemon juice and beat until frothy stir this into the dry ingredients just until Blended add butter dip onion rings into batter, a few at a time drop into 375 f Oil fry 2 minutes on each side, turning once drain on absorbent paper keep hot in Slow oven (325 f ) until all are cooked don't crowd them in the fryer. 3 or 4 lg sweet onions, sliced 1/4" and separated into rings 1-1/2 tsp baking powder 1 cup flour 1/2 tsp salt 1 egg 2/3 cup water 1/2 tbsp lemon juice 1 tbsp melted butter Oil for frying R1963I Greek salad dressingJ Polland SoftwareK GreekL Sauces/Condiments _Whisk the lemon juice and olive oil together crush the oregano between the palms of Your hands and add to this mix add kosher salt and freshly ground black pepper to Taste don't make it too peppery use this to dress either shredded red cabbage or a Greek salad of greens, tomatoes, thinly sliced red onions, cucumbers, feta cheese And kalamati olives. Juice of one lemon Extra virgin olive oil (at least triple the amount of lemon juice) 1 tsp of dried greek oregano Kosher salt Freshly ground black pepper R1964I Pull-apart cinnamon breadJ Polland SoftwareK CaliforniaL Bread @5 lb boneless rolled chuck roast 2 tbsp unbleached flour 1 tbsp cooking oil 1/2 tsp salt 1/4 tsp pepper 3/4 cup water 1 clove garlic, pressed 2 sm onions, chopped 1/2 cup tomato sauce 1 bay leaf 1/8 tsp thyme leaves 1/2 lb fresh mushrooms, sliced 2 tbsp butter 1 cup dairy sour cream 1 x hot buttered noodles 1 x paprika Bread R1965I Chinese smoky ribJ Polland SoftwareK ChineseL Appetizer @Rub ribs thoroughly with the chinese dry marinade let stand at room temperature for 1-2 hours arrange ribs ends down on cooking grill or place bones upright in rib rack Smoke-cook until done brush ribs with chinese barbecue sauce during the last few Minutes of cooking, then serve with remaining sauce yield: 6 servings. 6 lb pork spareribs Chinese dry marinade For chinese dry marinade: 3 tbsp brown sugar 1-1/2 tsp paprika 1 tsp salt 3/4 tsp msg (optional) 3/4 tsp ground turmeric 1/4 tsp celery seed 1/4 tsp dry mustard R1966I!Chinese barbecued spareribs - hotJ Polland SoftwareK ChineseL Preheat oven to 350, and grease a tube pan mix cinnamon and 2/3 cup sugar together in a Bowl with a lid drop biscuit quarters in, a few at a time and shake well to coat Melt margarine and stir in remaining sugar place half of the coated biscuits in the Pan sprinkle w/nuts and raisins if desired cover with half of the butter/sugar mix Repeat layers bake for 40 minutes remove from oven and invert on a plate wait 5 Minutes before removing the pan. 1 2/3 cups granulated sugar, divided 2 tsp ground cinnamon 4 8 oz packages refrigerator biscuits, regular and quartered 3/4 cup margarine Raisins and nuts (opt ) R1967I AebleskiverJ Polland SoftwareK ScandinavianL Dessert Mix flour, salt, sugar, cardamom, baking soda and the shredded lemon peel beat egg Yolks and buttermilk and mix with the flour add the oil and let the batter rest for 30 minutes then whip the egg whites and flip them into the batter, which is then Poured into a pitcher heat the aebleskive pan and pour a little oil into each Depression for the first batch of aebleskiver (with the oil in already the batter You won't need to add further oil into the depressions) fill 3/4 of the depression Wit Chop ribs into 2 sections mix remaining ingredients and marinate ribs in mixture for 4-6 hours, turning several times if you marinate overnight, keep refrigerated, and Allow to warm up before baking. baking: preheat oven to 350 drain ribs, saving Marinade place ribs on rack in roasting pan bake at 325 for 45 minutes, basting Every 15 minutes turn up heat to 375 and finish undisturbed for 15 minutes until Slightly rusty serve hot yield: 4 servings. 2 lb spareribs 2 tbsp dark soy sauce 2 tbsp thin soy sauce 3 tbsp orange honey 3 tbsp hoisin sauce 1 clove garlic 1/2 tsp hot chili oil 1 green onion 1 tbsp dry marsala h batter turn the aebleskiver with a fork when they begin to set/stiffen and Raise at the edge before you turn them, you may add a thin slice of apple or a Dollop of apple sauce in each turn the aebleskiver several times while baking to Make sure they're done you poke a wooden stick or a knitting-needle (!) Into the Aebleskiver - if the batter sticks to the pin, you'll have to bake them a bit longer Serve the aebleskiver with strawberry jam and sugar on the side. 2 cups of flour 1/2 tsp salt 2 tsp sugar 1 tsp cardamom, ground 1 tsp baking soda 3 eggs 1 3/4 cup of buttermilk, more or less The peel of 1 lemon, shredded 4 tbsp oil (for the baking) Thin slices of apple or dollops of apple sauce R1968I Charred tomato sauceK CaliforniaL Sauces/CondimentsR Place chopped tomatoes and garlic in a very hot, ungreased saut pan sear quickly Until charred, approx 5 minutes add the rest of the ingredients, mix well over the Fire for minute or two makes 1 1/4 cups. ables Vegetables R1969I Spicy curried broccoli soupJ Polland SoftwareK East IndianL (1) cut the broccoli, and place it in a lg saucepan along with the broth, onion, Butter, curry paste, salt and pepper (2) bring to a boil reduce heat and simmer, covered, for 8 to 12 minutes or until Broccoli is just tender (3) place about two cups of the mixture at a time into a blender container cover and Blend until smooth pour into bowl or another lg pan repeat with remaining mixture (4) stir in the lime juice (5) serve hot, garnished with a thin slice of lemon, a sm dollop of sour creB am, and A sprinkling of chives yield: 8 servings Notes: (1) this soup can be also refrigerated overnight and served cold (2) if you Don't have vindaloo curry paste, try using 2 tsp of curry powder, and one chopped Green chile pepper (such as poblano). 1 1/4 lb fresh broccoli, or more 1 qt chicken broth 1 med onion 2 tsp butter 1 tsp vindaloo curry paste 1 tsp salt Black pepper to taste 2 tsp lime juice 8 lemon slices 1/2 cup sour cream Snipped chives R1970I(Thai-style cauliflower and mushroom soupJ Polland SoftwareK Thai/VietnameseL (1) in a lg saucepan, heat the oil and fry the ginger, green onions and lemongrass For a few minutes (2) add the mushrooms and fry two minutes (3) add the cauliflower, broth, red curry paste, salt and pepper (4) bring to a boil reduce heat and simmer, covered, for 8 to 10 minutes or until Cauliflower is just tender (5) place about two cups of the mixture at a time into a blender container cover and Pulse until coarsely blended (leave a few chunks) pour into bowl or another lg pan Repeat wi th remaining mixture (6) serve hot, garnished with a thin slice of lemon, a sm dollop of yogurt, and Julienned basil leaves based loosely on my "spicy curried broccoli soup" recipe Created by gabi shahar, november 1995 yield: 8 servings. 92 tsp vegetable oil 1" fresh galangal, chopped or use fresh ginger 3 green onions, chopped 2 tsp lemongrass, chopped 1/2 lb mushrooms, sliced 3/4 lb fresh cauliflower, cut up 1 qt chicken broth 2 tsp thai red curry paste 1 tsp salt Black pepper to taste 8 lemon slices 1/2 cup plain yogurt Julienned basil leaves R1971I Butter pecan ice creamJ Polland SoftwareK CaliforniaL Dessert In lg bowl, combine sweetened condensed milk, pecans, butter and maple, mix well Stir in remaining ingredients pour into ice cream freezer container freeze according To manufacturer's directions makes 2 quarts Refrigerator- freezer method: omit half & half whip whipping cream in lg bowl, Combine sweetened condensed milk, pecans, butter and maple, mix well fold in Whipping cream pour into 9x5" loaf pan, cover freeze 6 hours or until firm. 1 can sweetened condensed milk 1 1/2 cup pecans, chopped, toasted 3 tbsp butter or margarine, melted 1 tsp maple flavoring 2 cup half and half 2 cup whipping cream, unwhipped R1972I Hot chocolate mixK AmericanL BeveragesR~Combine all ingredients in lg bowl and mix well store in airtight container to use: 1/3 cup of the mix to 1 cup boiling water.V 8 qt box dry milk Lg can hershey's instant cocoa mix 6 oz jar powdered non-dairy creamer 3/4 cup powdered sugar 3 tbsp cocoa powder R1973I Herb infused olive oil/Condiments CaliforniaL Sauces/CondimentsRzPlace all ingredients in a covered jar or cruet let sit overnight at room temperature serve with crusty bread for dipping.V~1 cup best quality extra virgin olive oil 2 cloves garlic, peeled 10 black peppercorns 1 sprig fresh rosemary, basil or sage R1974I Blonde fudgeJ Polland SoftwareK AmericanL Dessert Butter an 8" square baking pan, set aside In a 4 qtr saucepan, combine milk, water, corn syrup, butter, sugar and salt place Over medium-high heat and stir with a wooden spoon until mixture comes to a boil if Sugar crystals are present, wash down sides of the pan with a wet pastry brush clip On candy thermometer stirring constantly, cook to 238f (115c) or soft-ball stage Remove from heat without stirring, pour vanilla over mixture leaving thermometer in The pan, cool mixture to 110f (45c) remove thermometer using wooden spoon, stir Mixture for several minutes until it starts to thicken and lose its gloss scrape Into prepared pan refrigerate 4 hours or until firm cut into 1-inch squares. 1 cup whipping cream or evaporated milk (not sweetened evap milk) 1/2 cup water 1/4 cup light corn syrup 3 tbsp butter 3 cups granulated sugar 1/2 tsp salt 1 tsp vanilla R1975I Martha stewart's wontonsJ Polland SoftwareK AmericanL Appetizer Drain the crab, squeezing out as much moisture as possible put it in a mixing bowl And combine with the cream cheese, red bell pepper, water chestnuts, garlic, Scallion and black pepper refrigerate until ready to use put 1 tsp of the filling In the center of each wonton wrapper fold into rectangle then fold so corners meet, Like a tri-point hat (folding directions can usually be found in a chinese cookbook Or on the back of the wonton wrapper package ) put the wontons on a baking sheet, Co ver with plastic wrap, and freeze until ready to use heat the oil to 375 f in a Heavy skillet or a wok fry the wontons, a few at a time, until they are golden Brown, about 2 minutes drain on paper towels and serve hot Note: wontons can be fried ahead of time and reheated also, if pressed for time or Just lazy, i have been known to gather the corners of the wonton together like a Purse and squeeze points together made much faster and just as tasty one final note, To help the wonton wrapper corners stick together make up a wash of cornstarch and Water the mixture shouldn't be pasty but more liquidy don't have an exact recipe for This but thought i'd pass it along the wash should be 'painted' around the edges of The wonton wrapper before closing. 6 oz package of frozen snow crabmeat, thawed 4 oz cream cheese, at room temp. 1/4 cup red bell pepper, finely minced 4 water chestnuts, chopped 2 cloves garlic, minced 1 scallion, minced 1/4 tsp freshly ground black pepper 16 oz package wonton skins Vegetable oil for frying Seafood Seafood R1978I;Beef tenderloin crusted with blue cheese and tomato chutneyJ Polland SoftwareK ItalianL Main Course To make chutney In a food processor with metal blade, mince garlic and ginger add vinegars, sugar, Salt, and cayenne add tomatoes and pulse into sm pieces remove to an 8-cup Microwave-safe bowl and microwave on high (100%) for about 45 to 55 mins, stirring Every 10 mins, until the mixture is very thick and the sm amount of liquid on the Top is absorbed when stirred cool thoroughly (chutney may be refrigerated up to 1 Month ) To prepare beef Up to one hour before roasting, remove meat from 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 tbsp 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 gCIarnish with parsley sprigs and lemon wedges and serve yield: 36 Servings. j1 boston lettuce, wash, dried 1/2 lb fresh spinach, wash, dried 1 cup scallion, minced 2 3/4 cup dry bread crumbs, fine 1/2 cup fresh parsley, minced 1/4 cup celery, minced 3 garlic cloves, minced 1 cup unsalted butter 2 tbsp pernod 1 tbsp anchovy paste 1/8 tsp cayenne pepper 12 slices lean bacon 36 lg oysters in shells Coarse salt for platters Lemon wedges R1979I4Bruschetta w/ grilled shrimp and sweet basil mustardJ Polland SoftwareK ItalianL Appetizer Marinate shrimp with thyme, pepper, and 1/4 cup olive oil skewer shrimp (2 on each Skewer), cover with foil, and keep refrigerated until ready to cook in a blender, Puree basil leaves with 1/3 cup olive oil, dijon mustard, and honey until mixture Is light green and smooth cut tomatoes into 1/2" cubes coarsely chop onions and Basil combine tomatoes, onions, and chopped basil in lg bowl, season mixture with Balsamic vinegar, 1 cup olive oil, salt, and pepper brush bread slices with 1/4 cup O refrigerator trim off fat sprinkle With salt place on a rack in a shallow pan sprinkle 1 cup cheese over the top, Pressing into meat spoon enough chutney over the top to press in into a 1/4" thick Layer, you will not use it all To cook Preheat the oven to 450 s roast meat for 15 mins (don't be concerned if some of the Chutney falls off ) sprinkle top with remaining cheese continue baking for a total Of 25 to 30 mins for rare (120 s), 35 to 40 mins for med rare or med (130 to 135 s) the temC perature will go up 10 s as it sits let rest 10 to 20 mins before Carving into 1/2" slices serve with remaining chutney makes 6-8 servings Entertaining on the run by marlene sorosky, william morrow, (c) 1994. Tomato chutney 10 cloves garlic, peeled 4 x 1" piece peeled fresh ginger 1/2 cup balsamic vinegar 1/4 cup red wine vinegar 6 tbsp sugar 1 1/4 tsp salt 3/4 tsp cayenne pepper, or to taste 12 lg plum tomatoes (20 oz), seeded and quartered 1 (3 to 4 pound) filet of beef 2 cups blue or mild roquefort cheese, crumbled (about 6 to 8 oz) Italian parsley and tomatoes for garnish (purchase some cherry tomatoes and some dried tomatoes) Seafood R1980I Buttermilk salad dressingJ Polland SoftwareK AmericanL Sauces/CondimentsR In a non-aluminum mixing bowl, combine all ingredients whisk together until completely combined cover and chill makes approximately 1 3/4 cup.V 1 cup buttermilk 1 cup nonfat sour cream 1/4 cup nonfat mayonnaise 1 tbsp grated parmesan cheese 2 sm cloves garlic, minced 1 tbsp minced fresh parsley 1 tsp grated onion 1/2 tsp freshly ground white pepper 1/4 tsp dry mustard 1/4 tsp salt R1981I Celery remouladeJ Polland SoftwareK FrenchL Salad live oil and grill until brown on both sides rub with garlic cloves and place on a Serving plate toss watercress or arugula with 1/2 of the sweet basil-mustard Mixture and place on top of the bread slices arrange tomato salad on top of the Bread slices salt shrimp lightly and barbecue arrange 2 shrimp on top of each slice Of bread, and drizzle the remaining sweet basil mixture on top of the shrimp c 1994 by wolfgang puck. q16 lg shrimp, peeled and deveined 1 tbsp chopped thyme 1 1/2 cup plus 1/3 cup olive oil 8 basil leaves 4 tbsp dijon mustard 1 tbsp honey 3 tomatoes (about 6 oz each) 1 sm onion 1 bunch sweet basil 1/2 cup balsamic vinegar 8 slices sourdough bread (1/2" thick) 2 cloves garlic Salt and pepper 1 bunch watercress or arugula 8 skewers (rosemary or wood), soaked in water Vegetables R1982I Cereal killer cookiesJ Polland SoftwareK CaliforniaL Dessert Preheat the oven to 375 in a sm bowl, mix the oats with the brickle chips sift The flour, baking soda, baking powder, and salt together in a food processor, mix The sugars until blended, then gradually add the butter continue to process until Creamy and smooth add the eggs and vanilla and process until blended add the flour Mixture and process just until combined pour this mixture over the oats and brickle Chips and stir until well combined using a 2-tbsp measure, measure out scoops of DoB ugh and place at least 2" apart on ungreased cookie sheets bake for 12 to 15 mins Or until golden brown cool on wire racks makes 4 to 5 dozen recipe from the cereal Murders by diane mott davidson . Note: Celery root can be tough unless very finely shredded, you need a machine to do that For you To prepare the celery root: To prevent the celery from discoloring, work quickly peel the brown outside off the Celery root with a short, stout knife, cut into chunks, and shred in the machine at Once, toss in a bowl with the salt and lemon juice (if you are doing a lot, shred And season in batches in order to prevent it from yellowing ) to make the dressing: Meanwhile, warm other bowl in hot water, dry it add the mustard, and by dribbles Whisk in the boiling water, then the oil, finally dribble and whisk in the vinegar To make a thick, creamy sauce to assemble: taste the celery root if it seems salty, Rinse it in cold water, drain, and dry it fold it into the sauce, and correct Seasoning fold with the optional parsley makes 6 to 8 servings ahead-of-time note: The celery root is ready to serve now, but will be more tender if it steeps in the Refrigerator several hours it will k C\eep several days, covered, in the refrigerator Recipes from the way to cook By julia child. 1 lb celery root (3 to 3 1/2" across) 1 1/2 tsp salt 1 1/2 tsp lemon juice 2-3 tbsp chopped fresh parsley, optional Dressing: 1 1/2 generous tsp dijon-type mustard 3 tbsp boiling water 1/3-1/2 cup olive oil or salad oil 2-3 tbsp red wine vinegar Salt and pepper 2 1/4 cup old-fashioned oats 2 6 oz pkgs almond brickle chips (bits o'brickle) 1 2/3 cup all-purpose flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 cup firmly packed dark brown sugar 3/4 cup granulated sugar 1 cup (2 sticks) unsalted butter 2 lg eggs 1 tbsp vanilla extract R1983I Charlie gibson's cakeJ Polland SoftwareK AmericanL DessertR Mix ingredients in order given, alternating flour and sour milk add coffee last pour Batter into prepared 9" square pan bake in oven at 350 about 1/2 hour *you can use Buttermilk or add 2 tsp vinegar to 1 cup whole milk.V 2 cup sugar 1/2 cup butter 2 eggs 3/4 cup cocoa Few drops red food coloring 1 tsp baking powder 1/2 tsp salt 2 tsp baking soda dissolved in 1 cup sour milk* 1 tsp vanilla 2 cup all-purpose flour 1 cup hot coffee R1984I Chicken chili tacosJ Polland SoftwareK SouthwesternL Main Course Heat oil in a med saucepan over medium-high heat when hot, add chicken and saut ' For 5 mins or until golden brown add onions and peppers and saut ' for 3 more mins Add jalapenos, garlic, chili powder, cumin, and coriander and saut ' for 2 mins Deglaze with the chicken stock and simmer for 5 mins or until chicken stock has Disappeared remove saucepan from heat and fold in cilantro and cheese stir until Mixture has a creamy consistency season with lime juice and salt portion "chili" MixtureB onto 8 warm tortillas roll up each tortilla into a cylinder shape, place 2 Tacos on each plate side by side garnish the top with sprigs of cilantro serves 4. 1 tbsp olive oil 4 chicken breasts, skinned, boned, and cut into 1/4" dice 2 lg onions, cut into 1/2" dice 1 red bell pepper, seeded, cut into 1/2" dice 2 jalapenos, cut into fine dice 3 cloves garlic, minced 1/2 tbsp chili powder 2 tsp ground cumin 2 tsp coriander 2 cup chicken stock 3 tbsp cilantro, chopped 3 fully packed cups grated jack cheese Lime juice to taste Salt to taste 8 warm flour tortillas Fresh sprigs of cilantro fearing) Poultry Poultry R1987I Sea bass provencalJ Polland SoftwareK ItalianL Main Course Heat a heavy saucepan on high heat, add 1/4 cup olive oil, and saut ' onions, Garlic, 2 tbsp thyme, and chili flakes until onions are translucent add anchovy Filets, cook for another min or two add tomatoes and saffron and cook for about 10 Mins remove from heat stir in olives and chopped basil adjust seasoning with salt And pepper season fish filets with salt, pepper, and 1/4 cup olive oil Brown fish filets on both sides in ovenproof pan or gratin dish, deglaze with white Wine bring to a boil, cover with tomato mixture, and bake for approximately 10 to 15 Mins (depending on thickness of fish) in a 400 oven remove dish from oven, allow to Cool, and chill in the refrigerator before serving, transfer fish to a decorative Platter, drizzle with olive oil, and decorate with basil leaves and a few black Olives This dish may be made one day in advance serves 6 1994 by wolfgang puck. oms, carrots, and celery as each batch is lightly browned, transfer to a bowl Drain the remaining fat return the chicken pieces to the pan with the vegetables, Garlic, thyme, and tarragon pour in the petit sirah and bring to a boil reduce the Heat to low, cover the pan, and cook 25 to 30 mins, or until the chicken and Vegetables are tender Prepare buerre manie' by combining the flour and butter until smooth transfer the Chicken to a warm platter over moderate heat, reduce the sauce by 1/3 thicken with Buerre manie' as needed add the remaining 1 tsp salt and 1/2 tsp pepper, taste and Correct the seasoning serves 4 note: this dish may be prepared ahead of time, Partially or completely, and reheated just before serving. Presentation: place two Chicken pieces on each hot dinner plate spoon sauce and vegetables over each serving Suggested wine: the same wine in which you cooked the chicken in cabernet From wolfgang puck's modern french cooking for the american kitchen. 4-lb chicken, cut into eighths 2 tbsp flour 1 1/2 tsp salt 1 tsp freshly ground pepper 2 tbsp olive oil 10 slices bacon, cut into 1" pieces 1 med onion, cut into 1" pieces 16 sm boiling onions, cut in half 16 button mushrooms or 12 med mushrooms, cut in half 1 lg carrot, cut into 1/2" pieces 1 stalk celery, cut into 1/2" pieces 3 cloves garlic, minced 1/2 tsp dried thyme 1 tbsp minced fresh tarragon 1/2 bottle cabernet 1 tbsp flour 1 tbsp unsalted butter 1/2 cup olive oil 1 cup onions, finely chopped 8 cloves garlic, finely chopped 4 cup tomatoes, chopped, seeded, and peeled 3 tbsp thyme, finely chopped 3 tbsp basil, finely chopped 3 tbsp nicoise olives, finely chopped 6 anchovy filets 1 pn saffron, optional 1/2 cup white wine 1 tsp chili flakes Salt and pepper to taste 2 1/2 lb sea bass, boned and skinned, cut into 6 equal portions Seafood R1988I Corn and shrimp saladJ Polland Software Cut the steak into 4 to 6 equal-size rectangles lb the steak pieces to flatten Them as thin as possible cut the lime in half and squeeze the juice over both sides Of each piece of steak stack the steaks on a plate and let stand for about 30 mins Preheat the over to 250 Place a large, well-seasoned, cash-iron skillet over high heat until very hot (it Should smoke ) at the same time, stack the tortillas, wrap in foil, and place in the Oven along with 4 to 6 dinner plates add the oil to the skillet and quickly sear the Meat on both sides add the brandy to the hot skillet flame the meat by touching the Brandy with a lighted match and let the flames burn down (keep a lg piece of foil Or a skillet lid nearby in case the flames rise too high just cover them until they Subside ) Top the warm tortillas with lettuce and pieces of steak garnish with salsa, onions, Tomatoes, cilantro, sour cream, and guacamole, if desired to serve, roll each Tortilla around the mixture makes 4 to 6 fa R1990I Grilled chili-rubbed flank steakJ Polland SoftwareK SouthwesternL Pat the flank steak thoroughly dry with paper towels sprinkle both sides of the Steak with salt and pepper using your fingers, press the chili rub into both sides Of the flank steak wrap the steak well and refrigerate for at least 4 hours or up to 2 days the longer the steak marinates the more intense the flavor remove the flank Steak from the refrigerator 1 hour before grilling Set up the grill, light the coals, and place the grill 4" above them when the coals Are ready, place the flank s CBjitas From cooking with regis & kathie lee with barbara albright\. 1 1/2 lb very lean skirt or bottom-round steak, cut 1/4" thick and trimmed of visible fat 1 lime 4 lg garlic cloves, pressed through a garlic press 1 to 2 tsp pequin quebrado or crushed red pepper flakes 2 tsp vegetable oil 1/4 cup brandy 4 to 6 (12" ) flour tortillas 4 to 6 romaine lettuce leaves, cut crosswise into 1" strips Salsa, chopped onions, Chopped tomatoes, Chopped fresh cilantro, Sour cream, and Guacamole, for serving With the fajitas, if desired R1991I7Grilled flank steak with pineapple and roasted shallotsJ Polland SoftwareK CaliforniaL Be sure that the grill is properly preheated and that the rack has been cleaned trim Any visible fat from the flank steak and place it in a shallow dish add all of the Remaining ingredients, except for the broth and roasted shallots turn the steak a Few times to coat it evenly, then let it marinate for at least 2 hours, or overnight In the refrigerator when ready to grill, lightly rub the rods of the rack with a Little vegetable oil and remove any excess with a clean cloth remove the steak teak on the grill and cook, turning once, until done, 12 To 15 mins for rare, 15 to 20 mins for med let the meat rest for 5 mins before Slicing slice the flank against the grain (it's very easy to see) into thin strips, Holding the knife at an angle to the cutting surface serve warm, accompanied by lime Wedge. Chili rub: Combine all the ingredients in a sm bowl and stir until well blended transfer to A sm lidded container and store in the refrigerator for up to 1 month 2-lb flank steak, well trimmed Kosher salt Freshly ground black pepper 1 to 2 tbsp chili rub Lime wedges Chili rub: 1/4 cup chili powder 1/4 cup oriental sesame oil or good quality olive oil 2 tbsp fresh lime juice 2 tbsp soy sauce 1 tsp minced garlic R1992I Kathie lee's seafood saladJ Polland SoftwareK AmericanL Salad RIn a lg bowl, stir together the shrimp, sea legs, and mayonnaise until combined Stir in the celery, parsley, lemon juice, salt, and pepper cover and refrigerate to Allow the flavors to blend just before serving, adjust the seasonings, adding more Lemon juice and salt and pepper to taste serve on a bed of lettuce leaves makes 6 Servings. !1 lb cooked shrimp, cut into 1/2" pieces 1 lb sea legs (seafood chunks), cut into bite-size pieces or torn into shreds 3/4 to 1 cup good-quality mayonnaise 2 celery stalks, diced About 1/2 cup parsley, finely chopped Juice of 1 to 2 lemons to taste Salt and pepper to taste Lettuce leaves Seafood R1993I$Moroccan grain salad with fresh mintJ Polland SoftwareK Middle EastL Side Dish from The marinade and scrape off any excess grill the steak on one side for about 6 to 7 Mins, then turn the steak and cook to the desired doneness while the steak is Grilling, transfer the marinade to a saucepan and bring it to a full boil add the Broth and continue to simmer for another 5 mins taste the sauce and add lime juice, Tabasco sauce, or cilantro to taste if needed allow the steak to rest for about 10 Mins, then slice it thinly on an angle serve the steak topped with the sauce CRand Sprinkle with the shallots makes 6 servings the culinary institute of america. 1 1/2 lb flank steak 1 cup unsweetened pine-apple juice 1 cup crushed fresh pineapple 1/2 cup sliced red onion 1 tbsp reduced-sodium soy sauce 1 tbsp red-wine vinegar 2 tbsp olive oil 1 lime, thinly sliced 3 tbsp chopped fresh cilantro leaves 2 cloves garlic, minced fine 2 tsp minced jalapeno, or to taste 1 tbsp mild chili powder A few drops tabasco sauce 1/2 cup beef broth 6 to 8 whole shallots, roasted and shredded _Bring 2 1/2 cup of water to a boil add turmeric, and salt and pepper to taste pour Over grains, cover tightly with foil, and let sit for 20 mins grain should be Slightly al dente remove foil and allow grains to cool when cool, add raisins, diced Vegetables, chopped herbs, lemon juice, and olive oil mix well and add more salt and Pepper if necessary. 3 cup bulgur wheat or couscous 3 tbsp raisins 1 med cucumber, cut into sm dice 1 red onion, cut into sm dice 3 tbsp chopped mint 3 tbsp chopped parsley 1/2 cup lemon juice 1 red pepper, cut into sm dice 1/4 cup olive oil 1/2 tbsp turmeric 2 1/2 cup water R1994I Mint vinaigrette Polland SoftwareK CaliforniaL Sauces/Condiments iIn a blender, combine the egg yolks, vinegar, 2 tbsp mint leaves, soy sauce, Coriander, and a little oil with the motor running, slowly pour in the remaining oil And blend until smooth transfer to a sm bowl and stir in the remaining 2 tsp Chopped mint leaves season with salt and pepper to taste and refrigerate, covered, Until needed serves 6 by wolfgang puck. 2 egg yolks 1/4 cup rice wine vinegar 2 tbsp (about 1/2 bunch) plus 2 tsp finely chopped mint leaves 1 tbsp soy sauce 1/2 tsp ground coriander 1/2 cup peanut oil 1/4 tsp salt 1/4 tsp freshly ground pepper R1995I Homemade cocktail sauceJ Polland SoftwareK AmericanL Sauces/Condiments Cut tomatoes in half crosswise (not through stem end), squeeze out seeds, and chop into about 1/4" dice in a med microwave-safe bowl, stir together tomatoes, onion, celery, garlic, vinegars, sugar, pepper, worcestershire sauce, lemon juice, tomato paste, and salt cover with lid or vented plastic wrap and microwave for 30 to 40 mins or until very thick, stirring every 10 mins stir in horseradish refrigerate for at least 30 mins for flavors to blend (the sauce may be refrigerated up to 2 weeBFks ) serve with crab cakes, shrimp, or other seafood makes 2 1/4 cups. P8 to 10 plum tomatoes about 1 1/4 lb) 1 med onion, finely chopped 1 stalk celery, finely chopped 6 cloves garlic, minced 1/4 cup balsamic vinegar 1/3 cup red wine vinegar 2 tbsp sugar 1/4 tsp cayenne pepper 1 tbsp worcestershire sauce 2 tbsp fresh lemon juice 3 tbsp tomato paste 1/2 tsp salt or to taste 1 tbsp cream-style horseradish R1996I Melon or watermelon granitaK ItalianL Beverages Fruit R1997I Mexican salsa saladJ Polland SoftwareK CaliforniaL Main Course Drain the beans and place them in a lg pot, add the garlic, bay leaf, and cumin seeds cover by about 2" with cold water and bring to a boil over medium- high heat lower the heat, partially cover, and simmer until the beans are just tender, 20 to 30 mins drain and refresh under cold water, discard the garlic and bay leaf drain well and place the beans in a lg serving bowl or deep platter place the chicken breasts in 1 layer in a glass or porcelain dish whisk together the marinade ingredient Poultry R1998I Moroccan charmoula for fishJ Polland SoftwareK Middle EastL Sauces/Condiments lCombine all of the ingredients in a bowl and whisk together lightly. The all-purpose, most-loved moroccan sauce for baked or grilled fish enough for six to eight portions of fish give or take your propensity for charmoula rub a little into the fish a few hours before cooking spoon some on the cooked fish serve with couscous if you desire (also good on chicken ) 1 tbsp paprika 1/2 tsp cayenne pepper 2 tsp ground cumin 4-6 cloves of garlic, minced fine 1/2 cup lemon juice 1/2 cup chopped parsley 1/2 cup chopped cilantro 1 cup fruity olive oil Salt and black pepper to taste R1999I Overnight eggnog french toastJ Polland SoftwareK AmericanL Side Dish s and coat each breast with the mixture cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight prepare a charcoal fire or heat the broiler when the fire is ready, cook the breasts for 4 to 5 mins on each side, they should be crisp and deeply colored on the outside and cooked through within set them aside for 15 mins if the corn is very fresh and tender it may be used uncooked if it is not, steam it for a min or two in a covered skillet or in a microwave oven ref resh under cold water, drain, and add to the beans peel the avocados, cut them into 11/2" chunks, and add to the beans and corn cut each chicken breast down the middle and then across, into roughly 2" pieces add the chicken to the bowl place the salsa ingredients in the work bowl of a food processor pulse or turn the machine on and off to make a rough mixture, taste and adjust the seasonings stir the salsa gently into the salad and toss carefully to combine serve, garnished with the tortil la chips serves 6. 1/2 lb pinto beans, soaked overnight 1 garlic clove, peeled and crushed 1 bay leaf 1 tbsp cumin seeds 3 whole chicken breasts, boned, skinned, and separated Kernels from 3 ears of corn 2 ripe avocados Marinade: 1/4 cup freshly squeezed lime juice 1 tbsp ground chiles 1 tbsp ground cumin seeds 2 tbsp olive oil 1 tbsp tomato paste Salsa dressing: 1 lg ripe tomato 1/2 red onion, peeled and chopped jalapeno pepper, cut in half and trimmed of stem and seeds 1/2 cup cilantro leaves 1 tsp red wiBHne vinegar Freshly ground black pepper Good quality tortilla chips v1 arrange bread in a single layer in a 13 x 9 x 2 -" baking pan 2 in a med bowl, whisk eggs until blended whisk in sugar, eggnog, nutmeg, cinnamon, and butter pour mixture over bread turn slices to coat cover with plastic Wrap and refrigerate overnight 3 preheat oven to 400f bake 10 mins turn bread over and bake until golden color, 5 Mins serve with maple syrup serves: 6. 8 slices egg or raisin bread 6 eggs 1/3 cup sugar 2 cups eggnog or buttermilk 1 tsp grated nutmeg 1/2 tsp cinnamon 2 tbsp unsalted butter, melted and cooled Maple syrup, as accompaniment R2000I(Peas, bacon, and ricotta sauce for pastaJ Polland SoftwareK ItalianL Pasta/Rice Cheese R2001I Applewood smoked loin of porkJ Polland SoftwareK AmericanL To make the brine: In a lg saucepan combine the water, kosher salt, sugar, bay leaves, garlic, shallots, allspice, and hot pepper sauce and bring to a boil over high heat turn off the heat and cool oompletely submerge the pork loin in the brine, cover the saucepan, and refrigerate for a minimum of 16 hours and a maximum of 24 hours remove the pork loin from the brine, rinse under cold water, and pat dry the loin may be refrigerated, well wrapped, until ready to smoke, up to 1 day To smoke 1 if using fresh peas: shell them, discard the pods, rinse them in cold water, and cook them in a sm amount of simmering water until they are just tender the time varies greatly depending on the freshness and youth of the peas if using thawed frozen peas: begin the sauce at step 2 2 cut the bacon into short, narrow strips put it into a sm saut pan, and turn on the heat to med cook until it becomes very lightly browned, but not crisp, and the fat melts pour off all but 2 tbsp of bacon fat from the pan 3 put the cooked fresh peas or the thawed frozen peas in the pan with the bacon cook at med heat for about 1 or 2 mins, stirring to coat the peas thoroughly 4 put the ricotta in the bowl the pasta will subsequently be tossed in, and crumble with a fork add the butter 5 cook and drain the pasta, and put it in the bowl, tossing it immediately with the ricotta and the butter rapidly warm up the peas and bacon, and pour the entire contents of the pan onto the pasta toss thoroughly , add the grate parmesan and 2 or 3 grindings of pepper, toss once or twice again, and serve at once, with more grated on the side. 31 lb fresh, young peas unshelled weight, or 1/2 of a 10 oz package of tiny frozen peas, thawed 1/4 lb bacon, lean, slab bacon 1/4 lb fresh ricotta 1 tbsp butter 1/3 cup freshly grated parmigiano-reggiano cheese, plus additional cheese at table Black pepper, ground fresh 1 lb pasta fusilli or rigatoni the pork loin: Place the brined pork loin on the top shelf of smoker follow the instructions included with the smoker and begin smoking the pork loin using the first of 3 pans of applewood chunks total rotate pans as directed when the smoking process is complete, immediately remove the smoked pork loin from the smoker the pork loin is not cooked during the smoking process and therefore must be roasted in the oven or wrapped in foil and refrigerated (the pork loin should be cooked the same \ day it is smoked ) To roast the pork loin: Preheat theooven to 375f put the smoked pork loin in a roasting pan and roast for 45 mins, or until the meat has an internal temperature of 155 on a meat thermometer remove the pork loin from the oven, cover loosely with aluminum foil, and allow to rest for 7 to 10 mins before slicing. Serves 6 to 8. Brine: 2 qts water 1/2 cup kosher salt 11/4 cup sugar 3 bay leaves 1 tbsp finely chopped garlic 3-lb boneless center-cut pork loin roast 2 tbsp minced fresh shallots 1 tbsp whole allspice berries 1 tbsp hot pepper sauce R2002I#Vegetarian red beans and dirty riceJ Polland SoftwareK SouthernL Side Dish Place medium-sized pot over med heat add the rice, onion, garlic, carrots, Celery, jalapeno, cumin, coriander, and chili powder, and heat for 3 to 5 mins, Stirring almost constantly, until lightly browned in another pot, bring the stock And bay leaf to a boil and add to the rice mixture cover the pan, lower the heat, And simmer for 15 mins add the beans, tomatoes, corn, and salt stir, cover, and Simmer for 15 more mins, or until the liquid is absorbed remove from the heat and Add the parslB,ey and cilantro makes 8 cups, serves 6 to 8. Beans R2003I Rum-spiced ciderJ Polland SoftwareK AmericanL Beverages In a nonreactive pan combine the cider, brown sugar, short cinnamon sticks, cloves, And all-spice set over medium-low heat, partially cover, and slowly bring just to a Boil, stirring occasionally and skimming any scum that forms on the surface Meanwhile, divide the rum among 8 lg mugs drop a pat of butter and a cinnamon Stick into each mug if desired strain the cider into the mugs and serve immediately Serve 8. 2 qts apple cider, preferably fresh and unfiltered 1/3 cup packed light brown sugar 2 pieces (2" each) cinnamon stick 12 whole cloves 12 allspice berries 2 cup dark rum 1/2 stick (4 tbsp ) unsalted butter, sliced into 8 pats (optional) 8 long cinnamon sticks, for garnish R2004I&Seafood papillote (in foil packets) Polland SoftwareK ItalianL Main Course 2 cup brown rice 1 1/2 cup chopped red onion 3 garlic cloves, minced 1 cup finely diced carrots 1/2 cup chopped celery 1 jalapeno pepper, seeded and minced 1 tbsp ground cumin 1 tbsp ground coriander 2 tsp chili powder 3 3/4 cup vegetable stock 1 bay leaf 1 1/2 cup cooked red beans 1 1/2 cup chopped tomatoes 1/2 cup fresh or frozen corn kernels 1/2 tsp sea salt 3 tbsp chopped fresh parsley 3 tbsp chopped fresh cilantro Seafood R2005I"Sylvia's world-famous spareribs Polland SoftwareK SouthernL These are the real thing people come from around the corner, around the city, and around the world to eat these ribs at sylvia's the secret? Tangy, not too sweet barbecue sauce and a special way of preparing the ribs that's described here: To make the ribs easier to handle, cut each slab between the middle bones into 2 equal piece rub the salt, black pepuer, and red pepper into both sides of the ribs place the ribs in a deep baking dish, cover them, and refrigerate overnight preheat the ov On each piece of foil, place piece of sole or scrod, 2 shrimp, 2 scallops, 2 mussels, 2 clams, 1/2 cup tomato sauce, 2 oz wine, and 2 basil leaves, wrap fish put on baking sheet in preheated 400f oven for 20 mins foil will puff up serve serves 2 each guest will cut an "x" in the foil with a knife to release the steam note: be careful of the heat from escaping steam when opening papillotes. 24 oz pieces sole 4 lg shrimp, peeled and deveined 4 sea scallops 4 mussels, cleaned in shell 4 littleneck clams, washed 1 cup tomato sauce 4 oz white wine 4 fresh basil leaves 2 pieces aluminum foil R2006I.Spiced carrot soup with ginger and lemongrass Polland SoftwareK CaliforniaL In a med pot, heat 2 tbsp oil saut leek, carrots, and celery until translucent add garlic, curry powder, cinnamon, and ginger and saut for a few more mins add stock or water bring to a boil add honey, lemongrass, salt, and pepper and simmer until vegetables are tender remove from heat and transfer soup to blender puree until smooth, straining through a lg sieve if necessary add lemon juice and rectify seasoning with salt and pepper place soup in refrigerator and cover mix creme fraiche w cith parsley, salt, and pepper pour soup into individual bowls and add a dollop of creme fraiche mixture in center for the diet conscious, omit creme fraiche and sprinkle soup with chopped parsley serves 8 note: cold soups must be served very cold and hot soup should be served very hot this soup can be served either way copyright c 1994 by wolfgang puck. en to 450 pour the vinegar over the ribs and bake 1 1/2 hours rotate the ribs two or three times during baking and spoon some of the pan juices over them remove the ribs from the baking dish and place in a single layer on baking sheets (line the baking sheets with aluminum foil for easy cleanup ) bake at 450 for 1 hour the ribs should be tender and well browned this much can be done up to a day in advance cool the ribs, cover tightly, and refrigerate bring to room temperature for about 1 hour before continuing to finish the ribs, preheat the oven to 400 cut the slabs between the bones into individual ribs place the ribs in a baking dish lg enough to hold them comfortably spoon enough of the barbecue sauce over them to coat lightly cover the pan with aluminum foil and bake until heated through, about 20 mins serve with additional barbecue sauce on the side make 8 servings barbecue sauce: combine all the ingredients in a heavy pot and heat just until hot don't bring to a b oil or the sauce will turn dark and become thin cool the sauce to room temperature, strain, and store in a tightly covered jar in the refrigerator makes about 5 cups. Z2 slabs pork spareribs (ab 1 1/2 lb ea) 1 1/2 tsp salt 1/2 tsp freshly ground black pepper 1/2 tsp crushed red pepper flakes 2 to 3 cup white wine vinegar Barbecue sauce: 16 oz red devil hot sauce 2 1/2 tsp crushed red pepper flakes 1 sm onion, sliced 1 sm stalk celery, sliced 3 cup tomato puree 1 1/2 cup water 1 1/2 cup sugar 1 lemon, slices 5 cup carrots, peeled and chopped coarsely 1 cup leek, white part only, chopped coarsely or 1 cup onion 1 cup celery, chopped coarsely 2 oz fresh ginger 1 stalk lemongrass 1 tbsp honey 1 tsp curry powder 1 pn cinnamon 2 cloves garlic 2 tbsp vegetable oil 6 cup chicken stock or water Juice of 1/2 lemon Salt and pepper to taste 1/2 cup creme fraiche 1 tbsp parsley, finely chopped Salt and pepper to taste R2007I$Seafood, sausage, and tomato chowderJ Polland Software To make broth: In a large, heavy soup pot over medium-high heat, heat oil add onions, garlic, and parsley and saut ' 5 mins or until soft but not brown add wine, juice of tomatoes, and tomatoes, breaking them up with your fingers, clam juice or stock, tomato paste and spices, bring to a boil reduce heat and simmer 5 mins meanwhile, cook sausage in a skillet, breaking up with a fork, until no longer pink drain off fat and add to soup simmer 45 mins or until thickened slightly, stirring occa sionally (the chowder can be refrigerated up to 2 days or frozen ) to make red pepper puree': soak bread in 3 tbsp soup until liquid is absorbed mince garlic in food processor with metal blade add bread, red pepper, parsley, basil, salt, and tabasco sauce and process until pureed' with machine running, add just enough olive oil to make a paste the puree' may be refrigerated up to 2 days, if desired before serving: bring soup to a simmer add clams, cover, and boil slowly until clams begin t \o open, about 10 mins add shrimp, scallops, and flounder and continue cooking, uncovered, stirring until clams are open and shrimp are pink, about 10 mins taste and adjust seasonings serve in soup bowls pass red pepper puree' and let each guest stir desired amount into chowder makes 4 to 6 servings marlene sorosky, award-winning cookbook author. 1/4 cup olive oil 2 med onions, chopped 4 cloves garlic, minced 1 1/2 cup finely chopped fresh parsley 1 cup dry white wine or dry vermouth 28 oz can italian plum tomatoes with their juice 2 cup clam juice or fish stock 1 can (6 oz) tomato paste 1 tsp pepper 1 tsp dried thyme 1 tsp dried basil Pn saffron Salt to taste 1/2 lb hot-style bulk sausage, casings removed 3/4 lb extra-lg or jumbo shrimp (allow 3 per person) 3/4 lb scallops 1 dozen clams, scrubbed 3/4 lb flounder fillets, cut into 1" cubes Spicy red pepper puree: 1 slice white, wheat, or egg bread, crusts removed 3 tbsp broth from chowder 3 lg cloves garlic, peeled 1/2 jar (7 oz) roasted red peppers, drained 2 tbsp parsley sprigs 1/2 tsp dried basil 1/2 tsp salt 6 drops tabasco sauce 3 to 4 tbsp olive oil R2008I Spiced black beansJ Polland SoftwareK CaribbeanL Side Dish Beans R2009I Tomato pieJ Polland SoftwareK ItalianL Side Dish Preheat over to 425 bake pastry shell for 5 mins remove from oven reduce heat to 400 cut tomato slices in half and place them on bottom of shell sprinkle them with the chives or scallions, basil, salt, and pepper combine cheese and mayonnaise and carefully spread mixture evenly over tomatoes, making sure it reaches the edges of the pie crust and seals in the tomatoes completely bake pie 35 mins or until brown and bubbly allow it to sit outside the over 5 or 10 mins before serving note: tB his is a lovely dish it is most enjoyable as a summer luncheon, when ripe tomatoes come right from the vine its success is uncertain when it is prepared with out-of-season tomatoes. MIn a 4 to 5 qt. Pan over med heat, cook onions in fat until they are limp and lightly browned (about 20 minutes), stirring frequently. Add remaining ingredients. Cover and simmer until beans mash easily (about 3 hours). Uncover and boil on high heat until reduced (about 30 minutes), stirring frequently, as beans will tend to stick. 2 lb onions, chopped 2 tbsp oil 1 1/2 qt. Broth from carnitas (or chicken stock) 1 quart chicken stock 3/4 lb dry black beans, rinsed 1 can (6 oz) tomato paste 6 cardamom pods (use seeds removed from pods) 2 tbsp mustard seed 1 tsp oregano 1 tsp cumin seed 1 cinnamon stick 1 frozen 9" pastry shell 4 med ripe tomatoes, sliced 1/2" thick 1/4 cup chopped chives or scallions 1 tsp chopped fresh basil (or 1/4 tsp dried basil, crumbled) 1/4 tsp salt, or to taste 1/4 tsp freshly ground black pepper 1 cup grated swiss cheese 1/4 cup mayonnaise Vegetables R2010I Tomato provencalJ Polland Software Tomato, basil, and cheese tartJ Polland SoftwareK CaliforniaL Side Dish Make the shell: in a lg bowl, blend the flour, butter, shortening, bacon, and salt until the mixture resembles meal add 3 to 4 tbsp ice water, or enough to form a dough, tossing the mixture until the water is incorporated knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and form it into a ball flatten the dough slightly, dust it with flour, and chill it, wrapped in wax paper, for 1 hour roll the dough into a 1/3" thic k round on a floured surface and fit it into a 9" tart pan with a removable fluted rim prick the shell lightly with a fork and chill it for 30 mins line shell with foil, fill foil with the rice, and bake shell in lower third of a preheated 425 oven for 15 mins remove rice and foil carefully, bake the shell for 3 to 5 mins more, or until it is pale golden, and let it cool in the pan on a rack make the filling: sprinkle tomato slices on both sides lightly with additional salt and let them d rain on paper towels in a food processor or blender, puree the basil leaves with the ricotta, add the eggs, and blend the mixture until it is combined add the remaining 1 1/2 tsp salt, mozzarella, parmwsan, and freshly grated black pepper to taste and blend the mixture until it is just combined pat the tomato slices dry with paper towels, line the bottom of the shell with the tomato end pieces, and spoon the cheese mixture over the end pieces, smoothing the mixture arrange remaining tomato d slices in one layer, overlapping them slightly, over the cheese mixture and brush them with the oil bake the tart in a preheated 350 oven for 40 to 50 mins, or until the cheese mixture is set transfer the tart to a rack, let it stand for 10 mins, and garnish with the basil sprigs serve the tart hot or at room temperature serve 6 1987 'best of gourmet'. For the shell: 1 1/4 cup all-purpose flour 3/4 stick (6 tbsp ) cold unsalted butter, cut into bits 2 tbsp cold vegetable shortening 1/4 lb sliced lean bacon, cooked, drained, cooled, and crumbled 1/4 tsp salt Raw rice for weighting the shell For the filling: 4 lg (about 2 lb) firm-ripe tomatoes, sliced horizontally, 1/3" thick 1 1/2 tsp salt plus additional for sprinkling the tomatoes 1 cup firmly packed fresh basil leaves plus 3 basil Sprigs for garnish 1/2 cup plus 2 tbsp whole-milk rico 2 lg eggs beaten lightly 1/4 lb whole-milk mozzarella, grated coarse 1/2 cup freshly grated parmesan Vegetable oil for brushing the tomatoes Vegetables R2012I paul prudhomme's egg foo yungJ Polland SoftwareK ChineseL Main Course If you can't find the sprouts mentioned, you can use whatever is available in your area, such as radish or alfalfa sprouts the other, however, are larger and juicer, and give the omelets an exciting texture place 3 tbsp oil and the ham in a 10" skillet over high heat, and cook, stirring occasionally, until the ham is light brown, about 4 mins add the fresh ginger, green onion tops, and minced garlic and cook until the vegetables are light brown, about 4 to 5 mins turn off the heat, turn th Seafood R2013I Whiskey fudge cakeJ Polland SoftwareK CaliforniaL Dessert 1 preheat the oven to 350f line a baking tray with parchment paper and set an 8 x 2 1/2 -" ring on it wrap an 8" cardboard round with foil and set aside 2 in a sm bowl, sift together the flour and baking soda set aside 3 in a double boiler or a metal bowl placed over simmering wuter, melt the Chocolate keep warm 4 meanwhile, with the paddle of an electric mixer, cream the butter until light gradually add 1 cup sugar and continue to cream until fluffy (it is very important that the mixture e contents of the skillet into a lg bowl, and add the sprouts, crab meat, shrimp, all the seafood magic, and the ground ginger in a separate bowl, beat the eggs until light and fluffy fold the eggs into the mixture in the first bowl until all is well blended heat 3 tbsp oil in an 8- or 10" skmllet over high heat when the oil is hot, add about 1/2 cup of the egg mixture into the skillet cook the individual omelets two at a time until golden brown on both sides, adding oil as needed drain onCt paper towels makes about 8 omelets serve immediately with or without soy sauce copyright c 1992 by paul prudhomme L2 tbsp plus 1 tsp chef pau prudhomme's seafood magic 1/2 tsp ground ginger 6 to 12 tbsp peanut oil, in all 1 cup diced ham 1 tbsp plus 1 tsp fresh minced ginger 1 cup chopped green onion tops 1 1/2 tsp minced fresh garlic 4 cup fresh sunflower, mung, or soybean sprouts 1 lb lump crab meat, picked over 1 lb sm peeled shrimp 8 eggs is light and fluffy ) 5 beat in the egg yolks, one at a time, the whiskey or brandy, and the vanilla stop the machine and scrape in the melted chocolate continue to mix until well combined remove the bowl from the machine and fold in half the flour mixture fold in the remaining flour 6 with a clean whisk and bowl, whip the egg whites until soft peaks form gradually add the remaining 1/4 cup of the sugar and continue to whisk until shiny and firm, but not stiff stir 1/4 of the whites into t he batter to lighten, then fold in the remaining whites 7 pour the batter into the prepared cake ring and bake for 1 hour invert immediately onto the foil - covered cardboard round and run a sharp knife around the sides of the cake, loosing the cake from the ring do not remove the ring from the cake let cool completely on the rack then carefully lift off the ring presentation: dust the cake with sifted powdered sugar and serve with creme fraiche or whipped cream makes one 8" cake by wolfga ng puck. 1 1/4 cups pastry or cake flour 1 tsp baking soda 10 1/2 oz bittersweet chocolate, cut into sm chunks 12 tbsp (6 oz) unsalted butter, at room temperature 1 1/4 cups sugar 4 eggs separated 1/3 cup whiskey or brandy, warmed slightly 1 tbsp vanilla extract Powdered sugar R2014I White bean and tuna saladJ Polland SoftwareK ItalianL Salad Soak the beans and cook them after 20 mins, add about 1 tbsp salt cook until the beans are tender but still firm, about 30 mins drain the beans and transfer them to a lg bowl add the olive oil and toss until the beans are coated add the celery, onion, tuna, tomato, parsley, and lemon juice season to taste with salt and pepper, and toss to mix let the salad stand at room temperature for 30 mins to 1 hour before serving the salad may be made up to 1 day ahead bring to room temperature 30 minB)s before serving and check the seasoning. 03/4 cup great northern beans Kosher salt 2 tbsp olive oil 1/2 cup thinly sliced celery, w/leaves 1/3 cup very thinly sliced red onion 6 1/8 oz can alcacore tuna packed in olive oil 1 ripe sm tomato, cored and diced 2 tbsp finely chopped fresh parsley 2 tbsp fresh lemon juice Freshly ground black pepper Beans R2015I'Cajun-lamb - spicy roast lamb with riceJ Polland SoftwareK SouthernL Main Course (1) trim the lamb of any excess fat preheat oven to 350 deg f (2) mix together the spice mix ingredients, and rub over the lamb let stand For 15 minutes (3) heat oil in a skillet sear the lamb until all sides are browned remove Lamb to a roasting pan (4) roast lamb for 35 to 40 minutes (5) while the lamb is cooking, add onions and peppers to the skillet used for searing the lamb saut until soft (6) add tomatoes, chicken stock, basil, lemon, and chili powder bring to a boil, and add the riB3ce reduce heat and simmer until liquid is absorbed. R2016I Grilled skewered lambJ Polland SoftwareK GreekL Cut lamb into cubes and thread on metal skewers marinate in olive oil, lemon juice, herb mixture about one hour to overnight grill meet over glowing coals, turning once, until done - roughly about 10 minutes per sideVS1 leg of lamb, boned 1/2 cup olive oil 4 tbsp lemon juice Salt and pepper Oregano R2017I YuvetsiJ Polland SoftwareK GreekL Main Course Cube lamb into manageable size pieces and brown all over add a minced onion and brown that too now add salt and pepper to taste, a 3" stick of cinnamon and 2 tbsp of tomato paste mixed with 1 cup hot water cover and simmer for some 20 minutes and then remove cinnamon stick now transfer if necessary to a buttered yuvetsi or oven-proof casserole add 1 qt of stock (chicken is fine or what have you) orzo 2 cups poured over and leveled out now bake at 375f for 40 minutes or so or until the lamb j1 boneless lamb sirloin roast (apx 2 lb) 2 tbsp cooking oil 1 sm onion, chopped 1 red bell pepper, diced 1 green bell pepper, diced 1 lb sliced tomatoes in puree 1 1/2 cups chicken stock 1/2 tsp basil 1/2 tsp grated lemon peel 1/2 tsp chili powder 1 cup rice Spice mix: 1 tsp salt 1/2 tsp cayenne pepper 1/4 tsp black pepper 1/4 tsp paprika 1/8 tsp garlic powder is tender and liquid has absorbed stir, uncover and bake 10 minutes more remove and let stand for 10 minutes or so covered with a dry kitchen towel 4 lb lamb shoulder or leg 1 minced onion Salt and pepper to taste 1 3" stick of cinnamon 2 tbsp of tomato paste 1 cup hot water 1 qt chicken stock 2 cups orzo R2018I Lamb-corianderJ Polland SoftwareK Middle EastL Main Course (1) dice the meat into bite-size cubes, and soak in warm water for 2-3 minutes (2) mix the paprika, ground coriander, salt, crushed garlic, and crushed green chilies with yogurt drain the lamb and add to the yogurt marinade (3) leave to marinate for at least six hours ideally it should marinate in the refrigerator for 24 hours (4) dice the onions into thin semi-circles in a lg saucepan or a generous frying- pan, heat the cooking oil over a high flame add the onions when the oil is hot enou R2019I Silver palate leg of lambJ Polland SoftwareK AmericanL Main Course (1) mix together all of the ingredients except the lamb place the lamb in a bowl or pan that will not be corroded by the marinade (a glass 9x13 pan works well) (2) pour most of the marinade over the lamb swish the lamb around and get it soaked on both sides cover and marinate in the refrigerator for at least several hours, turning occasionally (3) start a fire in the grill and get the coals very warm but not flaming place lamb on grill 3-4" from the coals cook on this side for 20 minutes, 0basting with the extra marinade occasion- ally turn the meat over and cook another 20 minutes (4) after 10 minutes on the second side, start checking for doneness contrary to many people's ideas, lamb should not be well done but should still be a little pink when done, slice thin and serve (serves 4-6). gh to "steam" reduce the heat to med and stir occasionally fry the onions until they change color to a deep red/brown this should take 10 to 15 minutes (5) at this point add the black mustard seeds and stir a few times then add the ginger, cumin seeds, red chilies and turmeric powder increase the heat and fry this "masala" for a couple of minutes (6) add the marinated lamb to the masala and mix well (7) at this point you have two options, either to cook the meat on the stove or to bake it stovetop cooking takes less time but requires fairly constant stirring it should be cooked in a covered saucepan on a low to med flame for about 45 minutes add water if the sauce gets too dry and begins to stick for baking, transfer it to an ovenproof casserole, cover it, and bake for 1 1/2 hours at 200 deg f check occasionally, though you are unlikely to need to add any water to the sauce (8) finally, prepare and wash the fresh coriander in cold water only the leaves and the tender stems Rshould be retained chop coarsely and mix well just before serving if you don't have any fresh coriander, then mix in 2-3 tsp of coriander powder serve with well buttered (boiled) rice or pita bread, and fresh salad (serves 3-4) notes take care not to burn the onions and don't overcook the masala just before mixing in the marinated meat. 1 1/2 lb stewing lamb, trimmed of fat and diced 2 cups full fat natural yogurt 6 garlic cloves, crushed 4 tsp ground coriander 2 lila murcha, (fresh green chili peppers), crushed 4 tsp paprika 3-4 tsp salt 4 tbsp cooking oil 2 med onions (or more to taste) 3 tsp cumin seeds 1 tsp turmeric powder 2 tsp black mustard seed 3 tsp ginger, coarsely crushed 2 tsp cayenne pepper 4 oz fresh coriander 1 cup red wine 1/2-3/4 cup soy sauce 1 tbsp rosemary leaves, crushed 1 tbsp fresh black pepper 4 cloves garlic, crushed 1 half leg of lamb, butterflied R2020I Lamb vindalooJ Polland SoftwareK East IndianL Main Course (1) lightly roast the cumin seed and coriander seed by frying with no oil for a minute or so, stirring constantly grind these and combine them into a paste with the other spices, the garlic, ginger, and the vinegar (2) add the lamb to the marinade and mix well refrigerate for 3-24 hours while mixing every few hours as convenient (3) finely chop the onions and potatoes and saut them for 5 minutes in the butter (4) add lamb and spice paste and simmer over low heat for half an hour (serves 4B [2 lb cubed lamb 2 tbsp coriander seed 1 tbsp cumin seed 2 lb crushed tomatoes 14 crushed garlic cloves 6 bay leaves 2" finely chopped fresh ginger 1/2 tsp ground black pepper 1/2 tsp cardamom seed 1/2 tsp cinnamon 1/2 tsp cloves 1/2 tsp cayenne 2 tsp ground mustard seed 1 tbsp turmeric 1 cup wine vinegar 2 med onions 2 med potatoes 2 tbsp butter R2021I&Leg of lamb w/ rosemary & tomato basteJ Polland Software R2022I Grilled butterflied leg of lambJ Polland SoftwareK CaliforniaL (1) carefully trimming the fat from a butterflied leg of lamb, and finish the cut, as needed, so that the lamb lies flat in a butterfly shape a lg butterflied leg of lamb should be no more than 2 or 3" thick (2) take a liberal amount of rosemary, crush it, and rub it into the lamb when crushing it, don't turn it into dust, just break it sprinkle some black pepper on the cut side of the meat (3) combine the remaining ingredients (wine, green onions, olive oil, lemon juice, garlic, oregano, thyme, and onion) into a marinade place the lamb in a shallow dish or bowl, cover as much as possible with the marinade, and marinate in a refrigerator, covered, for 4 to 24 hours turn at intervals to marinate evenly (4) grill over mesquite and charcoal on a grill with a tight-fitting lid, such as a weber cook on one side for 25 minutes, occasionally spooning some leftover marinade onto the uncooked side, then turn and cook about 20 more minutes cooking make a sm cut in the thickest part o $f the lamb to check for doneness: when the center is still pink, but not raw, take the lamb off and prepare to serve remember that the lamb will oontinue to cook after you take it off the grill (5) serve the lamb cut-side down (pretty side up) garnish with uncooked green onions (serves 4-6). 1 leg of lamb, butterflied and trimmed 6 tbsp rosemary Black pepper Green onions 4 cups burgundy wine 2 cups olive oil 1/2 cup lemon juice 6 garlic cloves, sliced 1 tbsp oregano 1 tbsp thyme 1 cup onion, minced R2023I Honey orange lambJ Polland Software R2025I Yucatan leg of lambJ Polland SoftwareK South AmericanL Main Course Preheat oven to 325. Trim fell and fat from leg of lamb (the fell is what gives lamb its strong taste it is important to remove it as thoroughly as possible) remove hip bone with a boning knife (you can leave this on, it just makes carving the lamb a little more difficult) re-form the lamb and tie tightly with kitchen string make a stock with the bones and trimmings and set lamb aside, covered with plastic wrap in a sm iron skillet, saut the cumin seeds, peppercorns, oregano, and thyme ov In a food processor, combine the garlic, jalapenos, lemon juice, mustard, salt and black pepper, process just until the garlic and chiles are well minced place the lamb in a roasting pan and rub all over with the seasoning mixture sprinkle the dill over the lamb, cover and refrigerate for at least 2 hours or overnight remove the lamb from the refrigerator about 1 hour before roasting preheat the oven to 400f roast the lamb for 30 minutes reduce the heat to 350f and roast for 2 hours longerB{ let the lamb rest for at least 20 minutes before carving serve cold or at room temperature from the best of food and wine. 12 garlic cloves, peeled 4 jalapeno peppers, seeded and coarsely chopped 1/2 cup fresh lemon juice 4 tsp dijon-style mustard 1 tsp salt 2 freshly ground black pepper 8 or 9 lb leg of lamb, trimmed of fat 2 tbsp dried dill seed R2026I Angel food cakeJ Polland SoftwareK AmericanL Dessert Sift flour once, measure and sift four more times. Measure sugar and sift or roll if coarse. Add salt to egg whites and beat until foamy; add cream of tartar and continue beating until stiff but not dry. Fold in the sugar, one tbsp at a time, then the flour in the same manner. Add flavorings. Bake in an angel cake (tube) pan in a 275 f. Oven for 30 minutes, then increase the heat to 300 f. After the cake has risen to its full height, and bake 15 minutes longer or until the cake shrinks sli er med heat to release their flavors stir frequently and remove when they turn brown and start to smoke add salt and one broken chipotles chili, and grind the mixture into a fine powder in a clean coffee grinder rub lamb with olive oil and then coat uniformly with generous amounts of the spice mixture place on a rack in a shallow roasting and roast for 1 hour and 15 minutes - until a meat thermometer registers an internal temperature of 120 f raise heat to 450 f to brown exterior for 5 to 10 minutes (the meat thermometer is important to judge the doneness of the meat) the internal temperature should rise to 130 f remove from oven and let rest for 15 min before carving to allow the meat juices to be re absorbed while the lamb is roasting, wash the prickly pear cactus pads in cold water, after removing the |horns with a paring knife, brush with olive oil and sprinkle with salt and pepper grill over a low charcoal fire or under a broiler for about 5 min per side or until tende r to make the sauce, pour the fat from the roasting pan and add the lamb stock (or beef stock in my case), and remaining broken chipotles reduce over high heat, stirring occasionally, until stock is reduced by two-thirds adjust seasoning carve lamb and serve on the platter with rice, garni{h with cactus pads and spoon sauce over meat note: lamb can marinate overnight in the refrigerator, covered with plastic wrap it is important to let it sit at room temperature for 4 hours before cooking. &1 whole leg of lamb (approx 6.5 lb) 1/2 tbsp cumin seeds 3 tbsp black peppercorns 3 tbsp dried oregano leaves 3 tbsp dried thyme leaves 0 5 tsp sea salt 3-4 dried chipotles chile 3 tbsp olive oil 8-10 prickly pear cactus pads (opt.) 6 cups reserved lamb stock or beef Salt and pepper to taste ghtly and is well browned. Remove from oven and invert pan until cake is cold. Remove from pan and ice if desired. The cake in the illustration is iced with boiled icing tinted yellow, and settled in a nest of coconut tinted green. The green leaves are mode with green icing. The flowers are cut from marshmallows, and tinted with violet coloring. Boiled icing: mix sugar, cream of tartar and water and cook over low heat until syrup spins a thread (240 f). Meanwhile, add salt to egg whites anC d beat with a flat beater until stiff. Pour syrup in a thin stream over the egg whites; add flavorings. Beat until the right consistency to spread. Yield: 12 servings. 1 cup cake flour 1 1/4 cup sugar 1/4 tsp salt 1 cup egg white 1 tsp cream of tartar 1 tsp vanilla 1/4 tsp almond extract Boiled icing 1 1/2 cup sugar 1/4 tsp cream of tartar 3/4 cup water 1/4 tsp salt 3 egg white 1 tsp vanilla 1/4 tsp almond extract R2027I Dolly's peach cobblerK AmericanL Dessert Fruit R2028I New orleans stroganoffJ Polland SoftwareK SouthernL Main Course Heat oil on med heat in a nonstick skillet. While oil is heating, peel and coarsely chop onion, adding it to the pan as you go. Cook the onion until soft, stirring occasionally. While onion cooks, slice the chops into 1/42 thick strips, adding them to the skillet as you go. Sprinkle seasoning mix over pork. Stir-fry for 4-5 minutes or until pork is no longer pink. Raise heat to high. Add broth and rice; stir to moisten rice. Cover skillet to bring broth to a boil. When broth boils, reduce B heat to med and simmer for 5 minutes, until most of the broth is absorbed. Meanwhile, microwave broccoli on high for 3 minutes to thaw; drain. Uncover skillet; stir in broccoli and sour cream until well blended. Serve at once. Yield: 4 servings. dbiry |yy||y|yy y|yy|y|dbiry tknknnknnknknnkknknnknknk__fnuy~| ~ |~~` (m{|} {|}}| |~~|~~ 5-6 boneless pork loin chops (about 3/4 to 1 lb) 1 tsp vegetable oil 1 med onion 1 tsp creole or cajun seasoning mix 1 (14-1/2 oz) can nonfat chicken broth 1 1/2 cup uncooked instant rice 1 1/2 cup frozen chopped broccoli (optional) 1/2 cup low-fat sour cream R2030I Bill clinton's favorite sandwichJ Polland SoftwareK AmericanL SnackRDMix together and serve with lettuce and tomato on whole wheat bread.V 6 1/2 oz can tuna 1 boiled egg 1 tsp finely chopped onion 1 tbsp finely chopped celery 1 tsp pickle relish 1 tsp dijon mustard 1 tsp mustard 1 tbsp mayonnaise Dash of salt Seafood R2031I Pan-fried abaloneJ Polland SoftwareK AmericanL Appetizer Seafood R2032I ed abaloneJ Polland SoftwareK AmericanL Appetizer \Cut the abalone into 3/8-inch-thick steaks across the grain and lb to tenderize mix the egg and milk and beat slightly. Place mixture in a shallow plate. In second plate place the bread crumbs. Dip the abalone in the egg wash and then coat in the bread crumbs. When the oil is hot saut the abalone steaks for about 1 1/2 to 2 minutes on each side. Vn1 lb abalone 1 egg, slightly beaten 2 tsp milk 3/4 cup sifted seasoned dry bread crumbs 2 tbsp vegetable oil Seafood R2033I Balsamic dressingJ Polland SoftwareK CaliforniaL Sauces/CondimentsRnCombine all ingredients in a jar. Close tightly, and shake vigorously. Source: southern living, november, 1995Vr3/4 cup olive oil 1/4 cup balsamic vinegar 1 shallot, finely chopped 1/4 tsp salt 1/4 tsp freshly ground pepper R2034I'Bleu cheese salad dressing, chart houseJ Polland SoftwareK AmericanL Sauces/Condiments Tenderize the abalone steaks by pounding with a wooden mallet. Use persistent, firm strikes, and flatten them to quarter inch thickness. Do not overcook, or the abalone will become tough and rubbery. Thirty seconds to a side is enough. Less is better. Pat the abalone dry. Melt the butter with the oil in a lb skillet. When the butter foams and is very hot, add the steaks. Season with salt and pepper and fry 30 seconds on each side. Transfer to a warm platter, drizzle with lemon juice and gaB rnish with parsley. Vj2 abalone steaks 3 tbsp butter 1 tbsp oil Freshly ground pepper 1 tbsp lemon juice 2 sprigs parsley %Blend all ingredients, except mayonnaise and blue cheese at low speed for 2 minutes. Add mayonnaise and blend 1/2 minute at low speed, then blend 2 minutes at med speed. Crumble and add bleu cheese; blend at low speed no longer than 4 minutes. Recipe by the chart house restaurant in savannah. 3/4 cup sour cream 1/2 tsp dry mustard 1/2 tsp black pepper 1/2 tsp salt, scant 1/3 tsp garlic powder, scant 1 tbsp worcestershire sauce 1 1/3 cups mayonnaise 4 oz danish bleu cheese R2035I Granny's beef & vegetable soupJ Polland SoftwareK AmericanL Crock PotR Combine all in a crock pot add water till it's almost to the top of the crock. Turn your crock on low and let it cook 6 to 8 hours. x{{x{{x{{x{{x{{x{x 71 lb of beef stew cubes (lightly floured) 3 carrots chopped 1 med onion sliced or diced 3 celery sticks chopped 2 potatoes chopped into cubes 28 oz can of whole tomatoes 2 beef bouillon cubes (dissolve in a cup of hot water) 1 tsp of mrs. Dash table blend 1/2 tsp of java black pepper 1/2 tsp of parsley flakes R2036I Greek chick-pea soupJ Polland Software vegetables in 1 tbsp olive oil until limp; add roast beef. Saut for three more minutes. Add worcestershire sauce and seasonings; cook 2-3 minutes more and remove from heat. Set aside. Dust work surface with flour and roll out bread dough to fit a 10" x 15" cookie sheet. Grease cookie sheet; fit dough into pan, making a rim of dough around edges of pan. Brush with remaining 2 tbsp olive oil and spread crushed garlic over entire surface of dough. Top with a light layer of shredded cheB ese, then meat/vegetable mixture, distributing evenly. Top with remaining shredded cheese, then parmesan. Bake at 400 degrees f. For 20-25 minutes or until cheese is melted and bubbly. Let sit 5 minutes before cutting and serving. *1 med onion, sliced 1 med green pepper, sliced 8 oz mushrooms, sliced 8 oz roast beef, shaved 3 tbsp worcestershire sauce 3/4 tsp garlic powder 1/4 tsp pepper 1 loaf frozen white bread dough, thawed 3 tbsp olive oil 1 tsp crushed garlic 4 cup asst. Shredded cheeses 1/4 cup parmesan cheese, grated R2038I Rinderrouladen - beef rollsJ Polland SoftwareK GermanL Main Course Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt and pepper. Divide pickles, salt pork (or bacon), and onion among the steaks equally. Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread. Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes. Pour in hot beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes. Remove beef rolls, discard clamps, and arrange on a p R2039I Paul prodhomme's shrimp creoleJ Polland SoftwareK SouthernL Rinse and peel shrimp; refrigerate until needed. Use heads and shells to make the basic shrimp stock. Heat the chicken or other fat over high heat in a 4-quart saucepan until melted. Add 1 cup of the onions and cook over high heat 3 min., Stirring frequently. Lower heat to medium-low and continue cooking, stirring frequently, until onions are a rich brown color but not burned, about 3 to 5 min. Add the remaining 1 1/2 cups onions, celery, bell peppers and butter. Cook over high heat until reheated platter. Blend cornstarch with a sm amount of cold water, stir into gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings and serve separately. Yield: 4 servings. 4 roll steaks (6 oz) 2 tsp mustard, dijon 1/2 tsp salt 1/4 tsp pepper, black 2 pickles; julienne 2 oz salt pork; julienne 1 lg onion; chopped 1/4 cup oil 1 1/2 cup beef broth; hot 4 peppercorns 1/2 bay leaf 1 tsp cornstarch the bell peppers and celery start to get tender, about 5 min., Stirring occasionally. Add the garlic, bay leaf, salt and peppers; stir well. Then add the tabasco, thyme, basil and 1/2 cup of the stock. Cook over med heat about 5 min. To allow seasonings to marry and vegetables to brown further, stirring occasionally and scraping pan bottom well. Add the tomatoes; turn heat to low and simmer 10 min., Stirring occasionally and scraping pan bottom. Stir in the tomato sauce and simmer 5 min., Stirring occasionally. Add the remaining 2 cups stock and the sugar. Continue simmering sauce for 15 min., Stirring occasionally. Cool and refrigerate if made the day before. Or, if serving immediately, turn heat off and add the shrimp; cover the pot and let sit just until shrimp and plump and pink, about 5 to 10 min. Meanwhile, heat the serving plates in a 250 oven. Serve immediately. To serve, center 1/2 cup mounded rice on each heated serving plate; spoon 1 cup shrimp creole sauce aroun D3d the rice and arrange 8 or 9 shrimp on the sauce. 3 1/2 lb. Lg shrimp w/heads and shells 2 1/2 cups basic shrimp stock 1/4 cup chicken fat, pork or beef fat 2 1/2 cups finely chopped onions 1 3/4 chopped celery 1 1/2 cups finely chopped green bell peppers 4 tbsp unsalted butter 2 tsp minced garlic 1 bay leaf 2 tsp salt 1 1/2 tsp white pepper 1 tsp ground red pepper (cayenne) 3/4 tsp black pepper 1 1/2 tsp tabasco sauce 1 tbsp dried thyme leaves 1 1/2 tsp dried sweet basil leaves 3 cups finely chopped peeled tomatoes (preferably creole) 1 BF1/2 cups canned tomato sauce 2 tsp sugar 5 cups hot basic cooked rice Seafood R2040I"Lab kai - chicken salad thai styleJ Polland Software Poultry R2041I"Baked potato soup - hard rock cafeJ Polland SoftwareK AmericanL Chop cooked bacon. Reserve. Cook onions in remaining drippings over medium- high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps. Cook 3 - 5 minutes until mix just begins to run golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes; do not allow to boil. Add grated cheese and green onions.By Heat until cheese melts smoothly. Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley. 6 - 8 slices bacon, fried crisp, drippings reserved 1 cup diced yellow onions 2/3 cup flour 6 cup hot chicken stock 4 cup diced, peeled baked potatoes 2 cup heavy cream 1/4 cup chopped parsley 1 1/2 tsp granulated garlic 1 1/2 tsp dried basil 1 1/2 tsp salt 1 1/2 tsp red pepper sauce 1 1/2 tsp coarse black pepper 1 cup grated cheddar cheese 1/4 cup diced green onions, white part only Additional chopped bacon, grated cheese and chopped parsley for garnish R2042I CarnitasJ Polland SoftwareK MexicanL Main Course R2043I Cajun shrimp pastaJ Polland SoftwareK SouthernL Pasta/Rice the onion in the olive oil for approximately four minutes. Add the garlic and stir. Add thyme, cayenne and black peppers, and basil and cook at low heat for five more minutes. Add everything else except for the pasta, shrimp, and cheese, and cook over lowish heat for an hour. Saut the shrimp in some butter and garlic until three-quarters cooked (pink, but not totally opaque). Add the sauce and cook for an additional two minutes. Add the cooked pasta and toss well with the grated cheB ese. Serve hot. Serves 4-6. Cut pork butt in lb chunks. Add remainder of ingredients plus 2 quarts of water, or enough to cover the pork. Cover the pan and bring to boil on high heat. Reduce heat and simmer until meat pulls apart easily with fork (2-3 hours). Remove pork from broth with slotted spoon and place in a baking pan. Let stand until cool. (can be refrigerated for 2 days.) Bake pork, uncovered in a 450 f oven until lightly browned and sizzling (about 20 minutes). Strain broth and use for spiced black beans rB ecipe. 1 pork butt (about 7 lb) 1 1/2 qt. Chicken broth 1 lb onion, quartered 1 tbsp each coriander seed and cumin seed 2 tsp oregano 4 canned chipotle chilies in sauce 2 tbsp sauce from canned chilies 2 bay leaves Water Seafood R2044I Yorkshire puddingJ Polland SoftwareK EnglishL Side Dish RHeat 10" metal pan 5 minutes in 425f oven before the roast is done. Place in blender eggs, milk, flour, salt & pepper. Cover and blend on high for 15 seconds. Place drippings in pre-heated pan, tilt to coat surface. Pour batter into pan. Bake 25 to 30 minutes in pre-heated oven, 425 f or until golden brown. Cut in wedges, serves 6 to 8. VO2 eggs 1 cup milk 1 cup flour 1/2 tsp salt 1 dash pepper 2 tsp beef drippings R2045I Garlic-ginger chicken stripsJ Polland SoftwareK AmericanL Appetizer 2 tbsp olive oil 1/2 onion, chopped 1/2 tsp thyme 1/2 tsp cayenne pepper 1/2 tsp black pepper 1/2 tsp basil 1 tbsp chopped garlic 1 tbsp worcestershire sauce 1/2 tsp tabasco sauce 2 cup diced peeled and seeded tomatoes 2 tbsp sugar 1/2 cup green onions, chopped 3 cup chicken or shrimp stock 1 lb vermicelli pasta or linguine 1 lb fresh shrimp, peeled and deveined (can substitute chicken) 1/2 cup grated parmesan cheese Poultry R2046I K f c coleslawJ Polland SoftwareK AmericanL Side Dish 1Cut cabbage and carrots into sm pieces about the size of rice kernels. In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate for at least 2 hours before serving. Serves 6 to 8. 8 cups finely chopped cabbage 1/4 cup carrot, shredded 1/3 cup sugar 1/2 tsp salt 1/8 tsp pepper 1/4 cup milk 1/2 cup mayonnaise 1/4 cup buttermilk 1 1/2 tbsp white vinegar 2 1/2 tbsp lemon juice R2047I Greek pizza w/ feta and pancettaJ Polland SoftwareK GreekL Appetizer Cut each chicken breast half lengthwise into 4 long strips (i cut into sm serving pieces if serving as a main course). In a med non-metal bowl, combine all other ingredients. Mix well. Add chicken pieces and cover with marinade. Let marinate for 30 minutes at room temperature or 4-24 hours refrigerated. Drain chicken. Place chicken pieces either on hot grill or on baking sheet under broiler. Broil 4-5 inches from heat about 5 minutes or until light brown. Turn and broil another 3-5 minutesB; until golden brown and no longer pink inside. Serve warm. 4 skinless, boneless chicken breast halves( 1 lb total) 1/4 cup low-sodium soy sauce 1/4 cup dry sherry 1 tbsp snipped fresh basil or 1 tsp dried basil 6-8 cloves garlic, minced 1 tbsp honey 2 tsp grated ginger 1/2 tsp pepper 1/2 tsp crushed red pepper 1/4 tsp five-spice powder Cheese R2048I Saltwater taffyJ Polland SoftwareK AmericanL Dessert Mix the sugar and cornstarch in a saucepan. Stir in the corn syrup, butter, water and salt. Cook the mixture over moderate heat until it reaches 254 de. F. Or until a few drops test in cold water form a hard ball that holds it shape. Remove the pan from the heat, add a few drops of food coloring and flavoring, and pour the taffy onto a buttered platter. Cool the taffy until it can be handled comfortably, about two to three minutes. Butter your hands, and pull the taffy until it is light inB color and firm enough to hold a shape. Stretch it into a roll about 1 inch in diameter and snip off bits with oiled kitchen scissors. Wrap each piece in wax paper. 1 cup sugar 1 tbsp cornstarch 2/3 cup light corn syrup 1 tbsp butter 1/2 cup water 1/4 cup salt R2049I Jalapeno smoked shrimpJ Polland SoftwareK AmericanL Add the peppers and onion to 1 1/2 tsp olive oil or spray the skillet with two coatings of cooking spray. Using low heat, saut until they are soft. Set onion and peppers aside. Add bacon to the skillet and fry just until crisp. Crumble the bacon and set aside. Top the pizza dough with the onions, peppers and bacon. Add sliced olives, tomatoes and feta. Sprinkle with oregano and crushed red pepper. Bake for about 13 minutes, or until crust is light brown. 31 pizza dough 1/2 red pepper, cut into strips 1/2 green pepper, cut into strips 1/2 red onion, cut into strips Olive oil or cooking spray 1 cup feta cheese, crumbled 10-15 greek olives, cut into halves 2 sm roma tomatoes, diced 3 strips bacon or pancetta, crumbled 1/2 tsp oregano 1 tsp crushed red pepper Note: this recipe calls for a smoker. Peel, clean, and devein shrimp, leaving tails on. In a med bowl, combine shrimp with next eight ingredients. Marinate for at least 2 hours, turning occasionally. Light 4 to 5 mounded pieces of charcoal and let them burn until covered with gray ash. Spread out in a single layer and over them lay green or water-soaked wood chips or pieces of wood (such as hickory, pecan, apple or cherry). You can also use fresh or soaked dried herbs. This process lowers 3the heat of the coals. Drain the shrimp and cold smoke for 15 minutes. They should still be raw when removed. Heat 1 tbsp oil in a lb saut pan over medium-high heat. Salt half the shrimp and cook for about 6 minutes or until opaque. Remove to a warm platter. Cook remaining shrimp in same manner. Serves 4. .24 lg gulf shrimp chopped 3 fresh jalapenos, chopped 1/4 cup finely chopped pickled Jalapenos 1/4 cup juice from pickled jalapenos 3 shallots, finely chopped 3 cloves garlic finely 2 tbsp fresh cilantro, chopped 1 tbsp epazote, chopped 3 tbsp fresh lime juice 2 tbsp corn or olive oil Salt to taste Seafood R2050I Wild mushroom enchiladasJ Polland SoftwareK SouthwesternL Side Dish Preheat the oven to 450 degrees. To prepare ancho paste, wash, dry and stem and seed chiles. Place in a single layer on a baking sheet and roast for 1 minute. Put in a bowl and cover with warm water for 30 minutes to rehydrate. Strain, (reserve liquid) and puree in blender with enough of the liquid to form a thick paste. In a skillet, bring 5 tbsp ancho paste, cream, and garlic to a boil and simmer 2 minutes. Transfer to a blender and puree. Add lime juice and salt to taste. Strain and set aside. Heat butter in a lb skillet and saut onion and mushrooms for 2 minutes over med heat until onion is translucent and mushrooms are soft. Add the avocado, cheese, cilantro, and tomato, and just heat through. Add 2 tbsp of reserved ancho cream puree and stir gently. Add salt to taste and simmer 3 minutes. Heat remaining reserved ancho cream puree in a skillet until simmering. Soak tortillas one at a time in puree for 15 seconds to soften and use tongs to place on baking sheet. Spread mushroom mixture evenly down middle of tortillas. Roll up tortillas and using a metal spatula, place on plates, seam side down. To reheat, cover baking sheet with foil and place in a 350 degree oven for 10 minutes. Serves 6. (from stephan pyle's the new texas cuisine, doubleday). r5 ancho chiles 1 cup heavy cream 2 cloves garlic, minced 2 tsp fresh lime juice 1 tbsp unsalted butter 1/2 yellow onion, diced 1/2 avocado, peeled, cubed 6 oz wild mushrooms (morels, shittakes, oyster, or portobellos) sliced 3 oz queso fresco or feta cheese, crumbled. 1 tbsp chopped cilantro 1 tomato, blanched, peeled, seeded, and diced 6 corn tortillas Salt to taste Vegetables R2052I Mediterranean lemon soupJ Polland SoftwareK ItalianL In a stock pot saut the onion in the butter with salt and pepper until the onion is soft and translucent. Add the cooked rice, water, and lemon juice. Heat, covered, over low heat until the mixture boils gently. Stir the soup rapidly as you drizzle in the beaten egg. Add the dried mint and remove from the heat. Serves 4 garnish the soup with freshly minced chives and sour cream or plain yogurt. 2 tsp butter 1 cup finely minced onion 1 tsp salt Freshly ground black pepper, to taste 1 cup cooked brown rice 1/2 cup fresh-squeezed lemon juice 2 cup water 2 beaten eggs, at room temperature 1 tsp dried mint R2053I Cavanagh's cream of poblano soupJ Polland SoftwareK SouthwesternL Cut 3 tortillas into ninths, place in food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend to the consistency of cornmeal. Place oil in stockpot over medium-high heat. Add onion, 1/2 cup poblano pepper and garlic. Saut until onion is clear. Add butter and let melt. Add tortilla-flour mixture to the pan and mix to form a roux. Cook 4 to 5 minutes, stirring with a wire whip. Do not let mixture burn. While stirring, slowly add stock, scraping down sides and bottom often. Add half-and-half. Bring to a slow simmer and cook 7 to 10 minutes. Do not let soup come to a hard boil. Turn off heat and let cool. Add chicken before serving. Top each serving with shredded cheese, diced poblano pepper and tortilla strips. Best of 95 yield: 8 servings o3 6" corn tortillas, + more for garnish 2 tbsp flour 1/2 tsp chili powder 1 tbsp cumin 1/2 tsp each: salt and black pepper 2 tbsp canola oil 1/2 cup finely diced onion 1/2 cup finely diced poblano pepper, + more for garnish 1/2 tsp chopped garlic 2 tbsp butter 3 cup chicken stock 1/2 cup half-and-half 1/8 cup roasted chicken, chopped 1/2 cup shredded monterey jack R2054I!Magnolia bar & grill's fish tacosJ Polland SoftwareK CaliforniaL Snack Heat oil to 350 to 375 degrees in a deep pot. Place milk in medium-size bowl; add dill, pepper sauce, black pepper and salt. Dip fish pieces in milk mixture, then in flour to coat, then deep-fry until golden brown. Drain on paper towels. Coat each tortilla with yogurt lime mayonnaise. Divide fish among tortillas, top with green and purple cabbage and cover with salsa. Fold tortillas in half and garnish with a lime twist. Best of 95 yield: 6 servings yogurt lime mayonnaise -- in sm bowl, co Seafood R2055I Black bean and salsa lasagnaJ Polland SoftwareK SouthwesternL Main Course Combine tomatoes, tomato sauce, mushrooms, oregano, black pepper and salt in lb bowl. Set aside. Grease a 12-by-8-by-2-inch pan with olive oil. Place half of tomato mixture on bottom of pan. Top with 4 lasagna noodles to cover pan. Top with half of ricotta cheese, half of mozzarella, 3/4 cup parmesan, half of black beans and 4 lasagna noodles. Top with remaining tomato mixture, ricotta, black beans and remaining 4 noodles. End with salsa, remaining parmesan and mozzarella. Cover tightly wiB th foil; place additional foil underneath pan (it may bubble over). Bake at 350 degrees until noodles are tender, about 1 hour. Best of 95 yield: 6 servings. BDmbine yogurt and sour cream; whisk in lime juice. Makes about 1 cup. 1 cup milk Dried dill, hot red pepper sauce, black pepper and salt, to taste Flour for dredging 12 2 oz pieces fish fillets (such as snapper) Oil for deep-frying 12 (8-in.) Flour tortillas 1 cup yogurt lime mayonnaise 4 oz each, shredded: green and purple cabbage Mexican salsa or pica de gallo 12 lime twists -yogurt lime mayonnaise- 1/2 cup plain low or nonfat yogurt 1/2 cup sour cream (can use nonfat) Juice of 1 lime Beans R2056I'shrimp with roasted garlic beurre blancJ Polland SoftwareK SouthwesternL Main Course Place 1 tbsp garlic in saut pan with 2 tsp butter; cook over med heat until dark brown; set aside combine wine, 1 tbsp lime juice, shallots and remaining 1 tsp garlic in sm pan and cook over med heat 3 to 4 minutes. Add cream and cook 2 to 3 minutes. Remove from heat. Cut remaining 1/2 lb butter into sm pieces and whisk into cream mixture with a wire whip, bit by bit, until all is incorporated. Return to heat and whisk in remaining 1 tbsp lime juice, roasted garlic and white pepper; set a uside. Place pepper flakes in a flat dish. Season shrimp with salt and black pepper as desired, then press shrimp firmly into pepper flakes until coated evenly. Heat a dry, nonstick skillet over med heat and add shrimp. Saut until done; do not overcook. Divide shrimp among 6 plates and spoon garlic butter sauce over them. Garnish with basil. Best of 95 yield: 6 servings. d2 cn (14-oz) chopped tomatoes with juice 1 cn (8-oz) tomato sauce 8 oz sliced fresh mushrooms 1 tbsp dried oregano Fresh ground black pepper to taste 1 tsp salt Olive oil 12 lasagna noodles, uncooked 15 oz ricotta cheese 12 oz shredded mozzarella cheese 1 1/2 cup grated parmesan cheese 1 cn (15-oz) black beans, drained 1 cn (14 1/2-oz) medium-hot salsa }1 tbsp plus 1 tsp chopped garlic, divided 1/2 lb plus 2 tsp softened butter, divided 2 tbsp fresh lime juice, divided 1 tbsp chopped shallots 1/4 cup whipping cream White pepper to taste 1 cup dried sweet red peppers such as anaheims, flaked 18 lg shrimp, peeled, tails on 1/4 cup dry white wine Salt and ground black pepper, to taste Chopped fresh basil or cilantro for garnish Seafood R2057I Blooming onionJ Polland SoftwareK SouthwesternL Appetizer Mix cornstarch, flour and seasonings until well blended; add beer, mix well. Cut about 3/4" off top of onion, peel onion. Cut into onion 12 - 16 vertical wedges, but do not cut through bottom [root end]. Remove about 1" of "petals" from center of onion. Dip cut onion in seasoned flour and remove excess by shaking; dip in batter and remove excess by gently shaking. Separate petals to coat thoroughly with batter; mix batter after standing to blend ingredients. Gently place onion in fryer bas Vegetables R2058I Chiles rellenos Polland SoftwareK SouthwesternL Appetizer Char chiles over gas flame or under broiler, turning to blacken all over. Place in a paper bag, close, and let steam for 15 minutes. Rub off skin. Cut lengthwise, stopping about 1/2 inch from the tip. Scrape out veins and seeds. Stuff each chile with a 3 inch by 1 inch stick of monterey jack. Dredge chiles in flour seasoned with salt and pepper. Beat whites until foamy, add pn of salt, and beat until stiff. Beat yolks, then fold into whites. Working quickly, dip chiles in eggs to coat. Fry ket and deep fry at 375 - 400o for 1 1/2 minutes; turn over and fry a 1 - 1 1/2 minutes longer or until golden brown. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer; serve hot with sauce. Seasoned flour: combine 2 cups flour, 4 tsp paprika, 2 tsp garlic power, 1/2 tsp pepper, and 1/4 tsp cayenne pepper; mix well. Creamy chili sauce Combine 1 pint each mayonnaise and sour cream, 1/2 cup chili sauce and 1/2 tsp cayenne pC+epper. Optionally add 1/4 cup horseradish. 3 cups cornstarch 1 1/2 cups flour 2 tsp garlic salt 2 tsp paprika 1 tsp salt 1 tsp pepper 24 oz beer 4 - 6 colossal onions 4" dia or lgr Seasoned flour, as needed 1 qt creamy chili sauce Vegetables R2059I Cuban adoboJ Polland SoftwareK CaribbeanL Sauces/Condiments Place the garlic, salt, cumin, oregano, black pepper, and bay leaves in a mortar and pestle and mash to a fine paste. Work in the sour orange juice or lime juice. Alternatively, place all the ingredients in a blender and puree. Correct the seasoning, adding salt or cumin to taste. Store the mixture in a jar in the refrigerator. It will keep for up to a week, but it tastes best when used within a day or two. Makes about 3/4 cup - enough adobo for 1 1/2 lb of meat, chicken, or seafood. AdoboB1 also makes an uncommonly succulent roast turkey. 6 to 8 garlic cloves, coarsely chopped 2 tsp salt, or to taste 1 tsp ground cumin 1 tsp dried oregano 1 tsp freshly ground pepper 1/4 tsp ground bay leaves (optional) 2/3 cup fresh sour orange juice or lime juice R2060I Jerk marinadeJ Polland SoftwareK CaribbeanL Sauces/Condiments chiles in 1 inch of hot oil in a lb skillet, turning to brown evenly. Drain on paper towels. Serve with red chile sauce. Serves 4. Red chile sauce: Wash chiles and remove stems, seeds and veins. Bring pot of water to a boil. Add chiles, cover, and remove from heat. Soak until soft, about 1 hour, then drain, reserving soaking water. Place chiles, garlic, onions and 2 cups of soaking water in a blender or food processor. Puree until smooth. Thin with more soaking water if sauce is too thicC k. Strain sauce into a lb saucepan. Add cumin, season to taste with salt, and simmer, uncovered, over low heat for 10 minutes. If sauce taste too bitter, add sugar. L10 fresh anaheim or poblano chiles 1 lb monterey jack cheese Flour for dredging Salt and pepper 4 eggs, separated Oil for frying Red chile sauce (recipe follows) Red chile sauce: 20 dried new mexico red chiles 2 cloves garlic, peeled and crushed 1 sm yellow onion, peeled and quartered 1 tsp ground cumin 1 tsp sugar, optional Mix together all ingredients. A food processor fitted with a steel blade is ideal for chopping and combining. Use to marinade chicken, beef or pork. Store leftover marinade in the refrigerator in a tightly closed jar for up to a month.V 2 tsp fresh thyme leaves 2 tsp sugar 1/2 tsp ground nutmeg 1 hot pepper, finely ground 3 tbsp soy sauce 1 tbsp cider vinegar 1 tsp salt 1 tsp ground allspice 1/2 tsp ground cinnamon 1 tsp ground black pepper 1 tbsp cooking oil R2061I Lime-chipotle sauceJ Polland SoftwareK MexicanL Sauces/CondimentsR/Mix all ingredients together. Makes 1 1/2 cups.V 1/2 cup honey 2 tbsp minced canned chipotles adobados 3 tbsp brown or dijon mustard 1/2 cup lime juice 1 1/2 tbsp minced garlic 1 tsp ground cumin 1/2 tsp ground allspice 1/2 cup chopped fresh cilantro Salt & freshly ground black pepper Fruit R2062I Pasta y fagioli soupJ Polland SoftwareK ItalianL Beans R2063I&Quick and easy pizza stuffed mushroomsJ Polland SoftwareK AmericanL AppetizerR These are quick and easy: remove stems from mushrooms. Place a chunk of mozzarella cheese in each mushroom cap. Cover with pizza sauce then parmesan cheese. Bake in hot oven till cheese is melted. VJMushrooms, med to lb size Mozzarella cheese Pizza sauce Parmesan cheese Vegetables R2064I Beef fajita marinadeJ Polland SoftwareK MexicanL GrillingReCombine all ingredients in a lb pan. Add beef fajitas then over and chill in refrigerator over night.V 12 oz cups beer 1/2 cup italian salad dressing 5 cloves garlic (minced) 2 tbsp lemon or lime juice 1 tbsp sugar Salt/pepper 3 cloves Worcestershire sauce 2 tbsp vinegar R2065I Crawfish etouffeJ Polland SoftwareK SouthernL FBring juice, tomatoes, consomm , water, chicken base and spices to a boil. Simmer 1/2 hour. Saut hamburger in frypan until browned thoroughly, saut vegetables until soft. Add to soup and simmer for another 1/2 hour. Add kidney and navy beans, cooked pasta and cooked meat. Simmer 20 minutes and serve. It is simply the best. 40 oz can clamato juice 28 oz tomatoes, pureed 1 can consomme soup 1 can water 3 tbsp chicken soup base 1 tsp oregano 1 tsp basil 1/4 tsp hot paprika or chili powder 1/4 tsp garlic powder 1 lb lean ground beef, cooked 1 med onion, chopped 4 stalks celery, chopped 4 carrots, sliced thin 1/2 med cabbage shredded 19 oz can kidney beans 19 oz can navy beans 1 1/2 cups corkscrew pasta, boiled Seafood R2066I'Chicken-fried steak with southern gravyJ Polland SoftwareK AmericanL Main Course Cut steak into serving pieces. Lb steak thoroughly. Mix eggs and milk. Dip meat into egg mixture, then into cracker crumbs. Brown, slowly, on both sides in hot shortening. Season with salt and pepper to taste. Cover tightly, and cook over very low heat 45 to 60 minutes or until tender. Serve with southern gravy over steaks. Gravy: make ready mix by combining first 3 ingredients in med bowl. Store at room temperature in pint jar with tight fitting lid. Shake before using. Stir 1/4 cup readyB mix into drippings. Cook and stir until brown. (this is to cook the flour; do not burn it.) Add water or milk; stir until thick and bouillon is dissolved. Yield: 6 servings. Melt butter in lb saucepan over low heat; remove from heat and stir in flour until smooth. Return to heat and cook, stirring, for 10 minutes, until roux is dark brown. Stir in chopped white and green onions, celery and garlic; cook about 10 minutes. Add tomato paste to fish stock; stir into onion mixture. Add tomatoes, crayfish, parsley and seasonings; cover and simmer 20 minutes. Serve over hot rice. Note: make fish stock from heads and tails of fish and/or crawfish. Yield: 4 servings. K1/4 cup butter or margarine 3 tsp flour 1 1/2 cup onion; minced 1/2 cup scallion; chopped 1/2 cup celery; chopped 2 garlic clove; minced 1 tsp tomato paste 2 cup fish stock (see note) 1 cup tomato; chopped 2 cup crayfish meat 1/4 cup parsley; chopped 1 tsp salt 1/2 tsp pepper, black 1/2 tsp cayenne pepper 2 cup rice, cooked - hot R2067I Cajun glazed mushroomsJ Polland SoftwareK SouthernL Appetizer Wash, trim, and dry mushrooms. Melt butter. Add mushrooms and toss to coat. Stir in worcestershire sauce, pepper, salt, and tabasco sauce. Increase heat to med high. Cover pan. Cook mushrooms, stirring frequently. Do not let mushrooms stick to pan. Mushrooms are done when butter separates from worcestershire sauce and mushrooms are glazed with a heavy, dark caramel colored sauce, about 20 minutes. Remove with slotted spoon and discard sauce. 1 1/2 lb sm button mushrooms 1 cup unsalted butter or margarine 1 (5 oz) bottle worcestershire sauce 1/4 cup ground pepper 1/2 tsp salt 5-6 drops tabasco sauce Vegetables R2068I Cajun - style wingsJ Polland SoftwareK SouthernL Appetizer 2 lb round steak (1/2" thick) 2 egg; beaten 2 tsp milk 2 cup cracker crumbs 1/4 cup shortening Salt; to taste Pepper; to taste Southern gravy-- 1/2 cup beef instant bouillon 1 1/2 cup unsifted flour 1/2 tsp black pepper 3 tsp drippings or margarine 1 3/4 cup milk or water Poultry Poultry R2069I Honey glazed roasted chickenJ Polland SoftwareK AmericanL Main Course Rinse chicken and pat dry. Combine lemon juice, worcestershire sauce, salt and pepper. Pour 1/2 mixture into chicken cavity. Place onion into cavity. Season chicken skin with salt and pepper, dot with butter. Place chicken into a preheated 375f oven and roast for 45 minutes. While chicken is roasting, combine honey with lemon mixture. Roast chicken for an additional 45 minutes, basting with honey mixture every 10 minutes. 3 to 4 lb whole chicken 3 tbsp lemon juice 3 tbsp worcestershire sauce Salt and pepper 1/2 onion, coarsely chopped 1/3 cup honey Poultry R2070I Jalapeno poppersJ Polland SoftwareK SouthwesternL Appetizer In a bowl, stir yogurt and hot pepper sauce until smooth. In another bowl, mix flour, paprika, ground red pepper, salt and thyme. Dip chicken wings into yogurt mixture; then toss in flour mixture to coat. Preheat oven to 375 degrees. Arrange chicken wings in single layer in lb roasting pan (about 17 1/4 x 11 1/2 inch); drizzle with melted butter. Bake wings 35 minutes or until fork tender and coating is browned. Makes 6 servings. 8 oz container plain yogurt 1 tbsp hot pepper sauce 1 1/4 cup flour 2 tsp ground red pepper 1/2 cup oleo, melted 1 tbsp paprika 2 tsp dried thyme leaves 18 chicken wings (3 lb) cleaned, tips removed Vegetables R2071I Rice puddingJ Polland SoftwareK SouthernL Dessert In a buttered 1 1/2 quart glass loaf dish with a fork, mix the rice & raisins in a sm mixing bowl beat eggs enough to combine yolk & white; stir in the sugar, then the boiling milk, salt, and vanilla; pour over rice-raisins: sprinkle with nutmeg. Place loaf dish in a sm roasting pan to the pan add enough hot water, about 2 quarts to come up high. Bake in a pre-heater oven at 350 degree oven, until a sm metal spatula inserted about 1 inch from side comes out clean or with a few shreds of cuB stard on it. Bake for 1 to 1 1/4 hours. Serve warm or chilled with pour cream. Makes 6 servings **raisin will sink to bottom** 2 cups of cooked rice 1/3 cups raisins optional 2 lb eggs 1/2 cup sugar 2 cups milk (boiling) 1/2 tsp salt 1/4 tsp nutmeg 1/4 tsp vanilla R2072I Five-spice powderJ Polland SoftwareK ChineseL Sauces/Condiments Place peppers in a bowl and add scalding water to cover. Let stand 30 minutes to 1 hour until softened. Leave stems on and slit down one side removing and discarding all the seeds. Place one slice of cheese inside each pepper, and dust with flour. Heat the oil. Beat the egg yolks until thick and lemon colored. Beat the whites until they stand in peaks. Fold the yolks into the whites and dip each pepper in the egg mixture until well coated. Fry at once in hot oil turning once and spooning oB5il over the uncooked places. Cook until golden brown. 6 lg jalapenos 6 slices monterey jack or mozzarella cheese (1/2" thick) All purpose flour for dredging 1/4 cup vegetable oil 2 lb or 3 sm eggs, separated R{Place the spices in a mortar or spice grinder and grind to a fine powder. Transfer to a spice jar and keep tightly covered Vx40 szechwan peppercorns 2 cinnamon sticks 2 in. (5 cm) long 1 1/2 tsp fennel seeds 12 whole cloves 2 whole star anise R2073I Chipotle barbecue sauceJ Polland SoftwareK SouthwesternL Sauces/Condiments -Finely chop chiles in sauce. Heat the oil and cook onion and garlic until soft and clearing. Add the remaining ingredients, bring to a gently boil, stirring constantly and then turn down and let simmer about 15 minutes. Transfer to a blender and thoroughly blend. Season to taste with salt and pepper. 5-8 canned chipotle chiles in adobo sauce 3 tbsp oil 1 lb onion, chopped 2 cloves garlic 28 oz ketchup 1/3 cup firmly packed brown sugar 1/3 cup red wine vinegar 1/4 cup worcestershire sauce 1/4 cup yellow prepared mustard R2074I Chipotle catsupJ Polland SoftwareK SouthwesternL Sauces/Condiments onion and garlic in oil until cooked through. Stir in remaining ingredients. Bake in a covered pan for an hour at 275 f. Cool and puree. Bottle and store in refrigerator in process jars.V 1 cup minced onion 3 tablespoons minced garlic 1/4 cup olive oil or olive/canola oil 18 oz tomato paste 3 oz canned chipotle chiles Salt to taste R2075I Chipotle mayonnaiseJ Polland SoftwareK SouthwesternL Sauces/CondimentsRxMix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 1 cup mayonnaise. Yield: 4 servings.V^1/2 cup mayonnaise 1/2 cup dairy sour cream 2 chipotle chiles 1/8 tsp oregano leaves, dried R2076I Palm beach brownieJ Polland SoftwareK AmericanL Dessert Adjust an oven rack one-third up from the bottom and preheat oven to 425 degrees. Line a 9x11x2-inch pan with foil. Brush well with melted butter. Melt the chocolate and butter in the top of a lb double boiler over hot water on moderate heat or in a small, heavy saucepan on low heat, stirring occasionally. When combined, remove from heat and set aside. Break the walnuts into pieces if necessary, trying to keep them fairly lb. In the lb bowl of an electric mixer, beat the eggs with the vani lla and almond extracts, salt, expresso and sugar at high speed for 10 minutes. On low speed, add the chocolate mixture and beat only until mixed. Remove the bowl from the mixer and stir in the nuts. Pour the batter into the prepared pan. Bake for 35 minutes, reversing the pan from front to back once to insure even baking. At the end of 35 minutes, the cake will have a firm crust, but when tested with a toothpick will appear underbaked. Do not be concerned, it is done. Remove the pan from %the oven and let stand until cool. Invert the brownies onto a cookie sheet and remove the foil. Cover with length of waxed paper and another cookie sheet, invert again. This cake must be covered and refrigerated for a few hours or overnight before it is cut into bars. Makes 32 jumbo brownies. 8 oz unsweetened chocolate 2 sticks unsalted butter 2 cup walnuts, be generous 5 lg eggs 2 tsp pure vanilla extract 1/2 tsp almond extract 1/4 tsp salt 1 tbsp plus 1 tsp powdered instant expresso 3 3/4 cup sugar 1 2/3 cup unbleached flour -- sifted R2077I.Peppered-london broil w/ lime-marinated onionsJ Polland SoftwareK AmericanL Main Course In a sm nonreactive bowl, combine onions, lime juice and tabasco; cover and refrigerate for at least 2 hours but less than 6. Rub meat all over with pepper and salt. Sprinkle half the flour on each side of the meat. Saut over high heat in a lg saut pan, with no oil, until well seared, 5 to 7 minutes on each side for rare. Remove from heat and serve in thickish slices, topped with generous portion of the marinated onions. 2 red onion, peeled, very thinly sliced 1/4 cup lime juice 2 dashes tabasco sauce 1 lb london broil, about 1 inch thick 1/4 cup fresh-ground black pepper 1 tbsp salt 1 tbsp flour R2078I)roasted chicken soup w/ sage dumplings Polland Software Yucatan chicken lime soupJ Polland SoftwareK CaribbeanL Dry chicken breasts and thinly slice or dice; set aside. Toast tortilla strips on nonstick baking sheet or foil at 400 degrees f until lightly browned, about 4 minutes. Transfer tortilla strips to plate and cool. Heat olive oil in lg saucepan. Add onion, garlic, and chile slices and cook over med heat until lightly browned, about 5 minutes. Stir in broth, lime juice, chicken, and tomato. Gently simmer soup until chicken is cooked, about 3 minutes. Add salt and pepper to taste and extra limB e juice if desired (soup should be highly seasoned). Stir in cilantro. Ladle soup into bowls and sprinkle with toasted tortilla strips. Makes 4-6 servings. k2 cups cooked, dice, skinless chicken breasts 4 corn tortillas, cut into matchstick slivers 1 tbsp olive oil 1 med onion, thinly sliced 8 garlic cloves, thinly sliced 1 - 4 fresh serrano or jalapeno chiles, thinly sliced 5 cup chicken broth 1/2 cup fresh lime juice 1 lb ripe tomato, chopped Salt and freshly ground black pepper 1/4 cup coarsely chopped cilantro Poultry R2080I German white chocolate cakeJ Polland SoftwareK AmericanL Dessert 1. Position the racks in the upper and lower thirds and preheat oven to 350 deg f. Lightly butter the bottom and sides of three 8 inch round cake pans. Line the pans with parchment paper. Dust the bottom and sides with flour; tap out the excess. 2. Into a med bowl, sift the cake flour and the baking soda. Using an electric mixer set at med speed, cream the butter and the sugar in a lg bowl until light and fluffy, about 5 minutes. Beat in one egg yolk at a time, blending well after each add ition. Beat in the melted white chocolate mixture and the vanilla. At low speed, blend in the sifted flour mixture alternately with the buttermilk; do not overbeat. Fold in the coconut and pecans. 3. Beat the egg whites until stiff peaks form. Blend 1/3 of the egg whites into the cake mixture to lighten it; carefully fold in the remaining egg whites. Spoon the batter into the prepared pans. 4. Bake until the cake springs back when touched in the center and a cake tester inserted in the cen ter of the pans comes out clean, about 35 to 40 minutes. Transfer the cakes in the pans to wire racks and cool 10 minutes. Invert the cakes onto the wire racks, carefully peel off the parchment paper, and cool completely. For the frosting: 5. In a heavy med saucepan over med heat, combine the evaporated milk, sugar, butter, and egg yolks. Simmer for 10 minutes, stirring constantly. Do not let mixture boil fast; lower the heat if necessary. Remove from heat and stir in the vanilla, pecan s, and coconut. Place the saucepan into a bowl filled with ice and stir constantly until the frosting is cool and slightly thickened. 6. Place a cake layer on a serving platter. Spread 1/4 of the frosting evenly over the cake layer, making sure to spread it all the way to the edges. Top with the second layer, and spread with 1/4 of the frosting. Top with the third cake layer. Evenly frost the top and sides of the cake with the remaining frosting. 2 1/2 cup cake flour 1 tsp baking soda 1/2 lb unsalted butter 1 1/2 cup sugar 4 lg eggs, separated 4 oz white chocolate, melted in 1/2 cup boiling water and cooled 1 tsp vanilla extract 1 cup buttermilk 1 cup shredded unsweetened coconut 1 cup chopped pecans Frosting 1 cup evaporated milk 1 cup sugar 1/4 lb unsalted butter 3 lg egg yolks 1 tsp vanilla extract 1 cup chopped pecans 1 cup shredded unsweetened coconut R2081I German sweet chocolate cakeJ Polland SoftwareK AmericanL Dessert Preheat oven to 350 degrees. Melt chocolate in boiling water and set aside to cool. With a mixer, cream butter and sugar until fluffy. Add yolks one at a time, beating well after each. Blend in vanilla and cooled chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into three 9 inch pans that have been greased and floured. Bake at 350 degrees for 30-35 minutes. Bake 2 layer Ss first; then the remaining layer. Cool (bake only on center rack in oven) frost only the tops of the layers. Coconut-pecan frosting Combine everything except the coconut and pecans in a double-boiler. Cook and stir over high heat until thickened; about 15 min. Add coconut and pecans. Cool until thick enough to spread; then frost cake. 1 pkg (4 oz) german sweet chocolate 1/2 cup boiling water 1 cup butter, unwhipped 2 cups sugar 4 eggs yolks 1 tsp Vanilla 2 1/2 sifted swans down cake flour 1 tsp Baking soda 1/2 tsp salt 1 cup buttermilk 4 egg whites, stiffly beaten Coconut-pecan frosting 1 cup pet milk 1 cup sugar 3 slightly beaten egg yolks 1/2 cup margarine unwhipped 1 tsp vanilla 2 cups coconut 1 cup chopped pecans R2082I Barbecue meatloaf aussie styleJ Polland SoftwareK AustralianL Main Course Loaf: combine meats , breadcrumbs, onions, salt, pepper, garlic, parsley, curry and egg in lg bowl. Mix well. Mix milk and water and add to meat mixture a little at a time until smooth but firm. Shape into loaf and put into greased baking pan. Bake 30 minutes at 375f. Sauce: saut onions in margarine until golden and add all other ingredients . Bring slowly to a boil, lower heat and simmer 10 to 15 minutes. (great with ribs or chicken). After loaf has cooked for 30 minutes, pour half of t he sauce over the meat, return to oven and bake 45 minutes more, basting often with remaining sauce. Serve loaf hot in thick slices with remaining sauce. - first prize. servings: 8 1 lb ground beef - lean 1 lb sausage stuffing 1 cup breadcrumbs - fine 2 onions - medium, chopped fine 1 tbsp curry powder 1/2 cup water 1 tbsp parsley - chopped 1 egg - beaten 1 cup clove - crushed 1/2 cup milk Salt and