Bacteria exist everywhere in nature. They are in the soil, air, water and the foods we eat. When they have nutrients (food), moisture, time and favorable temperatures, they grow rapidly increasing in numbers to the point where some can cause illness. Therefore, understanding the important role temperature plays in keeping food safe is critical.
Bacteria grow most rapidly in the range of temperatures between 40
and 140
F, doubling in number in as little as 20 minutes. This range of tempera
tures is often called the DANGER ZONE. That's why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over two hours. If the temperature is above 90
F, food should not be left out more than one hour.
Basics for Handling Food Safely
Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four Fight BA
guidelines to keep food safe:
Clean -- Wash hands and surfaces often.
Separate -- Don't cross-contaminate.
Cook -- Cook to proper temperatures.
Chill -- Refrigerate promptly.
Shopping
* Purchase refrigerated or frozen items after selecting your non-perishables.
* Never choose meat or poultry in packaging that is torn or leaking.
* Do not buy food past "Sell-By," "Use-By," or other expiration dates.
* Put raw meat and poultry into a plastic bag so meat juices will not cross-contaminat
e ready-to-eat food or food that is eaten raw, such as vegetables or fruit.
* Plan to drive directly home from the grocery store. If you live farther away than 30 minutes or the weather is hot, you may want to take a cooler with ice for the perishables.
Storage
* Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90
F). Harmful bacteria that cause foodborne illness grow rapidly at room temperature.
* Check the temperature of your refrigerator and free
zer with an appliance thermometer. The refrigerator should be at 40
F or below and the freezer at 0
F or below.
* Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days.
* Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.
*To maintain quality when freezing meat and poultry in its original package, wrap the package a
gain with foil or plastic wrap that is recommended for the freezer.
* In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored on the shelf for 12 to 18 months. Low-acid canned food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years -- if the can remains in good condition and has been stored in a cool, clean, and dry place. Discard cans that are dented, leaking, bulging, or rusted.
Preparation
* Always wash hands before and after han
dling food.
* Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash hands, cutting board, knife, and countertops with hot, soapy water.
* Marinate meat and poultry in a covered dish in the refrigerator.
* Sanitize cutting boards by using a solution of 1 teaspoon chlorine bleach in 1 quart of water.
Thawing
* Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip o
nto other food.
* Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing.
* Microwave: Cook meat and poultry immediately after microwave thawing.
Cooking
* Cook ground meats to 160
F; ground poultry to 165
* Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145
F; all cuts of fresh pork, 160
* Whole poultry should reach 180
F in the thigh; breasts, 170
Serving
* Hot food should be held at 140
F or warmer.
* Cold food should be held at 40
F or colder.
* When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and warming trays. Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.
* Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is above 90
Leftovers
* Discard any food left out at room temperature for
more than 2 hours (1 hour if the temperature was above 90
* Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.
* Use cooked leftovers within 4 days.
Poultry
Poultry will generally reach a safe temperature (160
F) before it is "done." At 160
F, pathogenic bacteria have been destroyed, but poultry will still be pink and raw looking near the bone, and the juices will be pink and/or cloudy. By 170
F for white meat and 180
F for dark
meat, the flesh of poultry will no longer be pink and the juices will be clear. With whole chickens and turkeys, the joints will move easily.
Although a whole chicken or turkey and poultry parts will visually indicate that they have been thoroughly cooked, stuffed poultry will not. There is no way that a consumer can tell by the juices, the tenderness or color of the flesh, or even by wiggling a drumstick if the center of the stuffing has reached 165
F. Only by verifying the internal tem
perature of both the bird and the stuffing with a food thermometer can a consumer be sure the product has been thoroughly cooked.
Beef
Beef roasts cooked to 160
F will generally have very little pinkness to the meat, and the juices will not be pink or red. Below the temperature of 160
F, the center of the roast will be pink or red, depending on the internal temperature. A beef roast cooked to 145
F in the center can be considered safe since the exterior of the roast would have reached a
temperature high enough to destroy bacteria, unless it is a rolled roast or one that has been mechanically tenderized. A consumer would not be able to determine if a roast that was pink in the center had reached the safe temperature of 145
F without a food thermometer.
Pork
Pork roasts are safe when cooked to 160
F even though the center of the roast may be somewhat pink. Pork chops may have just a trace of pink color at this temperature. Again, a consumer would not be able to determine
visually if a pork roast that was pink in the center had reached a safe temperature.
Ground Meat and Poultry
Research indicates that the color of the meat and the color of the juices are not accurate indicators of doneness. Ground beef may turn brown before it has reached a temperature at which bacteria are destroyed. A consumer preparing hamburger patties and depending on visual signs to determine safety by using the brown color as an indicator is taking a chance that pathogenic microor
ganisms may survive. A hamburger cooked to 160
F, measured with a food thermometer throughout the patty, is safe
regardless of color.
Combination Dishes
Casseroles and other combination dishes must be cooked to 165
F as measured with a food thermometer. These dishes are traditionally composed of cooked foods and then heated to combine flavors. Pathogenic bacteria could survive, however, if the meat or poultry component of a casserole was merely "browned" and the casserole was not subs
;equently heated thoroughly, especially if the dish was assembled in advance and refrigerated. These dishes display no visible signs of doneness. The visual descriptor "until hot and steamy" is difficult to verify. Only by using a food thermometer could a consumer be sure it had been heated to a safe temperature.
The best way to be sure a turkey -- or any meat -- is cooked safely and done is to use a meat thermometer. If the temperature of the turkey as measured in the thigh has reached 180
F and is done to family preference, all the meat -- including any that remains pink -- is safe to eat.
Absent a meat thermometer, visual signs of doneness include checking the color of the juices which run when the turkey is pierced with a fork. Juices should be clear, not pink. The meat should be fork tender,
and the leg should move easily in the joint.
Turkey Basics
A food thermometer is essential.
Cooking a stuffed turkey is riskier than cooking one not stuffed. Harmful bacteria can survive in stuffing that has not reached the safe temperature of 165
F, possibly resulting in foodborne illness. Therefore, it is essential that you always use a food thermometer to check the temperature of the stuffing.
For safety and uniform doneness, cook stuffing separately in a casserole.
Preparing Stuffi
ng Safely
The ingredients for the stuffing can be prepared ahead of time. Keep wet and dry ingredients separated; chill. Mix wet and dry ingredients just before putting stuffing into a casserole or filling the turkey cavity. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment.
Cooking Stuffing Safely
The safest way to cook stuffing is in a casserole in a 325
F oven. The internal temperature of the stuffing must reach 165
Stuffing Y
our Turkey
If you choose to stuff your turkey, make sure it is stuffed loosely--about 3/4 cup of stuffing per pound of turkey.
Cook the turkey immediately after stuffing. Use a food thermometer to check the temperature in the innermost part of the thigh and in the center of the stuffing. Even if the innermost part of the thigh has reached a safe internal temperature of 180
F, the center of the stuffing inside the turkey may not have reached 165
F and can cause foodborne illness. Continu
e to cook the stuffed turkey until the stuffing has reached 165
Standing Time
For quality, you may choose to let the turkey stand for 20 minutes to let juices set. If your turkey is stuffed, the temperature of the stuffing will also continue to rise during this time. Remove all the stuffing from the turkey immediately after standing time.
Handling Leftovers Safely
Refrigerate stuffing in shallow containers. Use leftover stuffing within 1 to 2 days for best quality.
1/2" thick fish fillet = 3-minutes per side
3/4" thick fish fillet = 5-minutes per side
1 1/4" thick fish fillet = 6-minutes per side
3/4" thick beef burger = 5-minutes per side
1" thick steak = 6-minutes per side
1 1/2" thick steak = 8-minutes per side
2" thick steak = 12-minutes per side
3/4" thick pork chop = 7-minutes per side
1 1/2" thick pork chop = 15-minutes per side
PASTA
[Fresh] begin checking after being in boiling water thirty seconds.
CookWare has four basic areas that are used to manage your recipes:
[1] Navigation
The [LIST] Button switches you to a layout that displays all of your recipes.
The [FIND] Button switches you to the find layout and enters the find mode.
The [PRINT] Button prints a single recipe.
The [MENU] Button prints several recipes on one page (See - How to make a Menu)
The [DELETE] Button deletes the current recipe.
The [NEW] Button creates a new recipe.
The [NEXT] Button lets
you to view the next recipe in a group of recipes.
The [BACK] Button lets you view the previous recipe.
[2] Recipe Entry
This main area is where you can drag and drop your recipes.
[3] Categorizing
Categorizing recipes is very useful because it gives specific detail to a recipe that can be used when trying to find a certain kind of recipe such as a "Greek Low Cal Dessert".
Each Category contains a predefined list of words that you choose from. You can also edit the lists.
[COURSE] Choose
the type of recipe it is such as "appetizer" "grilling" "soup" etc.
[REGION] Choose the area of the world that the recipe originates from.
[WINE] Choose the wine you think compliments the recipe.
[MAIN INGREDIENT] Choose from things like "seafood", "pasta", "beef" etc.
[SPECIAL CATEGORY] Choose from things like "party", "holiday", "vegetarian", "low fat", "quick" etc.
[MOVE TO MENU] Allows you to print as many recipes as can fit on a page(s). By selecting this checkbox you "build" a group
of recipes. After you've chosen all the recipes you would like to print they're ready to be printed as a Menu. (See - How to make a Menu).
[RATING] After preparing the recipe you've made you can grade it for future reference. A thru F.
[4] Built-in Help
Through out the pages of CookWare you will see small square buttons with a question mark on it. Clicking this will get help.
Using Pull-down menus.
Used to automate several functions in CookWare.
[Delete Duplicates] Removes duplicate re
cipes who's Name and Ingredients are the same, that way if you have two or three recipes with same Title but are different recipes CookWare will keep them.
[Fix Typeface] After Dragging and Dropping a recipe the typeface can change to one that's not the default typeface. This can effect how the recipe is printed. Use Fix Typeface to put things back to normal.
[Check Dictionary...] When you run across a word in a particular recipe that you're not familiar with, you can select that word by h
ighlighting it and then choose Check Dictionary. CookWare will copy the word you've highlighted and automatically load a Food Dictionary into your favorite Web Browser. When you've located the proper search box on the Web page paste the word and click search.
[View Index] Lets you view your entire collection of recipes - Shortcut: Clicking on the "i" in the word "List" and the word "Recipe" will take you to the Recipe Index Layout.
[Sort Recipes] Sorts your recipe three different ways - Sh
ortcut: Clicking on the "s" in the word "List" will sort.
[Import Recipes] Used for importing the additional CookWare Recipe Sets.
[Export My Recipes] Exports the recipes you have personally added.
[Import My Recipes] Imports the recipes you have personally added.
[CookWare's Web site] Takes you to CookWare's Home Page where you can check for a update or purchase the password code to unlock CookWare.
[Register CookWare] After you've purchased the password code to unlock CookWare this menu
will take you to the registration area where you can enter your code.
Spelling
Mac Users ---
After you have downloaded the dictionaries from DigitalFriedChicken.com please put the "Claris" folder inside your System Folder. To add words to the dictionary select Edit > Spelling > Select Dictionary. Navigate to the Claris folder inside your system folder and select the file named "USER.UPR"
Windows Users ---
After you have downloaded the dictionaries from DigitalFriedChicken.com please remo
ve the files Ukenglish, Usenglish and User from the Spelling Dictionaries folder and put them into the folder that you would like to use the spell checking system with. Please note that the software and the Dictionaries must share the same folder.
How to Find recipe.
Using Find:
To find a specific recipe a combination of information may be needed, but sometimes it can be as simple as typing a recipe name and clicking the Find button. Using a keyword in conjunction with the pop-up menus i
s a really powerful way to find a recipe or a group of them.
Using Search:
When you type a Keyword like "peas" in the Power Search area CookWare goes on a massive hunt looking in every recipe for any occurrence of the word "peas". It checks the recipe Name and each of the three Ingredients fields and the Directions. Power Search does not check pop-up menus.
An Important thing to remember is that you need to use the Find button when using Find and the Search button when using Search.
to Drag and Drop a recipe.
Open your collection of recipes in a word processor and edit them. Run CookWare. With both the word processor and CookWare showing at the same time (the Word Processor on top) select the recipe and drag it into CookWare. Your word processor must be "drag and drop" able. If you would like your recipes to be formatted like CookWare's you can visit: DigitalFriedChicken.com/Formatting.html for formatting guidelines.
How to make a Menu.
The "Move To Menu" checkbox al
lows you to print as many recipes as can fit on a page(s). To do this select as many recipes as you would like to create a menu with and click the Menu Button. Your recipes will be printed and the "Move To Menu" checkbox will be automatically deselected for you.
Printing Options.
You can print an Index of all your recipes for quick reference or you can print a single recipe with a photo or a group of recipes known as a "Menu". Or you can even print recipes suitable for a three-ring binder
. Please note that recipes with photos can't not be printed as a Menu or for a Three-ring binder.
How to Scale a recipe.
Enter a fraction (it must be a fraction only - words after the fraction won't work i.e. tbps, tsp, cups). Then enter the quantity you want the recipe adjusted by and click Calculate.
How to Email a recipe.
To send mail, you must have an Internet connection and:
Windows:
* A [Mail] section in the Win.ini file.
* Microsoft Exchange or another email applications that is
MAPI compliant installed and configured properly.
Mac OS:
* Claris Emailer, Qualcomm Eudora, Microsoft Outlook Express 5, or Microsoft Entourage installed to send email with FileMaker Pro.
* The Internet Config tool (version 1.1 or higher) installed and configured to process the mailto protocol.
When you Click the Email tab, CookWare gathers the Name, Ingredients and Directions of your recipe and waits for you to do the following:
A] If you use one of the above email programs:
1] Sele
ct the email address of the person you would like send it to - if they're not in the list you can add them.
2] Select a Subject from the list of Subjects.
3] Click "Send" and CookWare will automatically create your email and insert it in the OUT Box email software.
4] Click inside the body of your new message and select Paste from the Edit Menu.
B] If you do NOT use one of the above email programs:
1] Select the email address of the person you would like send it to - if they're not in t
he list you can add them.
2] Select a Subject from the list of Subjects.
3] Click "Gather Info" and CookWare will automatically gather the email address, Subject and Recipe.
4] Now you can create a new message in your email program and select Paste from the Edit Menu.
CookWare stores your e-mail addresses and subjects and can be edited.
How to add Photos.
You can add a photo by clicking the "Insert Photo" button then you'll need to locate the photo on your Hard Drive. You'll notice a che
ckbox that gets automatically checked that says "Recipe Contains Photo" This is used to find Recipes that contain photos. If you would like to remove the photo use the "Clear Photo" button this also deselects the "Recipe Contains Photo" checkbox.
* A note about photos: Photos are not exported due to a limitation of FileMaker. When you upgrade to a newer version of CookWare you will have to transfer the photos by hand. Photos can change the file size of CookWare significantly. However the p
hoto and the photo thumbnails use the same photo saving space.
How to Export recipes.
Importing and Exporting recipes with CookWare is designed to be as automatic as possible. Here are the steps...
Exporting My Recipes:
1] Select Export My Recipes from the "Scripts" menu. All found recipes will be saved in the proper format and exported with file name "My Recipes".
Importing:
1] Select Import or Import My Recipes from the "Scripts" menu.
2] Locate the file you want to import. If you don't
see your file, switch the pop-up menu from "Show FileMaker Pro" to "Show Tab-Separated Text".
3] Open the file. You will be presented with a dialog box that says: "You are attempting to import a container field into an incompatible field"... It's OK to click "OK".
4] CookWare automatically checks for duplicates for you. If there are any, click "Delete". Don't worry if you have recipes with the same name, CookWare has a sophisticated checking system that checks both name and ingredients.
mportant Importing Note ----------
Importing recipes into CookWare can only be performed on files exported from CookWare or the extra recipes sets available at: http://www.DigitalFriedChicken.com
(LIST
1 min
3 min
5 min
8 min
10 min
12 min
15 min
18 min
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22 min
25 min
30 min
40 min
45 min
50 min
1 1/4 hrs
1 1/2 hrs
1 3/4 hrs
2 hrs
2 1/4 hrs
2 1/2 hrs
2 3/4 hrs
3 hrs
3 1/2 hrs
4 hrs
4 1/2 hrs
5 hrs
6 hrs
8 hrs
10 hrs
12 hrs
15 hrs
18 hrs
24 hrs
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Course ListC
Region ListD Menu ListE
Rating ListF
Special Category ListG Wine ListH
emailI
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sourceL
photoM
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checkbox DTO
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}b> Email Address ---
friend@comer.com
> Subject ---
Here's a recipe I thought you would like!
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ABEN>>
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>a)CookWare Deluxe - DigitalFriedChicken.com
emailB
garlic@
NET 3
225 F = 110 C 1/4 Very cool
250 F = 130 C 1/2
275 F = 140 C 1 Cool
300 F = 150 C 2
325 F = 170 C 3
350 F = 180 C 4 Moderate
375 F = 190 C 5
400 F = 200 C 6 Moderately hot
425 F = 220 C 7 Hot
450 F = 230 C 8
475 F = 240 C 9 Very hot
fA*Electric Gasmark
g*Electric Gasmark
Ounces
Pounds
Pints
Grams
o Kilograms
Deciliters
Liters
Food Measurements
Food Measurements
Fractions Only
Multiplier
Grams
Kilograms
Liters
Ounces
Pounds
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Quarts
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hOEMSetti
Gallons
US Equivalents
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friend@comer.com
friend@comer.com, friend@comer.com
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Here's the recipe we talked about.
Here you go... Enjoy!
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Martha Stewart
Food TV
Wolfgang Puck
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Appetizer
Beverage
Bread
Breakfast
Canning/Pickling
Crock-pot
Dessert
Grilling
Marinade
Pasta
Salad
Salsa
Sandwich
Sauces/Condiments
Seafood
Side Dish
Snack
Vegetable
Pet Food
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TempsB
SafetyB
@acce
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Need More Information?
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(LIST
African
American
Australian
Cajun/Creole
California
Caribbean
Chinese
East Indian
English
French
Fusion
German
Greek
Hawaiian
Irish
Italian
Japanese
Mexican
Middle East
Oceania
Russian
Scandinavian
South American
Southern
Southwestern
Spanish/Portuguese
Thai/Vietnamese
VDEFA(
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Holiday
Kosher
Low Cost
Low Salt
Low fat/Low Cal.
Party
Quick & Easy
Special Diet
Vegetarian
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Bindermenu ColorB
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(LIST
LISTA
Beans
Bread
Cheese
Fruit
Milk/Cream
Mushrooms
Onions/Leeks
Pasta
Peppers
Potatoes
Poultry
Sausage
Seafood
Tomatoes
Vegetables
VDEFA(
(LIST
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(LIST
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(LIST
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Show page setup dialogC
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Show print dialogJ
Printing PreferencesK>(A) Allows adjustment of Print Scaling and Custom Paper sizes.
L3(B) Allows adjustment of Color, Quality, Speed etc.M
Asparagus Cheese PiesB
CheeseC AppetizerD
CaliforniaF
8 oz pkg phyllo pastry
3 oz butter, melted
8 oz sprue (thin asparagus)
4 oz feta cheese
1/4 pt plain yogurt
2 eggs, beaten
3 sprig onions, finely choppedG#1 Tbsp chopped mint
Salt and pepper
Use a patty tin with 12 spaces or use 12 ramekin dishes. Cut the pastry in squares lg enough to fill the pans or dishes, with enough to overlap the tops by about 1". Layer 3 sheets of pastry, each brushed with melted butter. Cut into 3" squares, turning each slightly to make frilled edge. Carefully push the pastry into buttered patty tins or ramekins and keep covered while preparing the filling. Cut the sprue into 1" pieces, leaving the tips whole. Cook in boiling salted water until just t
A!Baba Ghanoush, Eggplant AppetizerB
VegetablesC AppetizerD
GreekF
1 lg eggplant
1 clove garlic, crushed
1 tsp salt
1/4 cup tahini, sesame seed paste
2 Tbsp water
1/4 cup lemon juice
1 lemon wedgesG
1 parsley
1 olive oil
Set oven to 375
f. Wash eggplant and remove stem. Pierce with a fork 4-6 times. Place in baking dish. Bake for 45 min. or until tender. Remove from oven and run under cold water. Peel and mash; set aside. In serving bowl combine garlic, salt, and tahini. Gradually add water and lemon juice, beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil. Scoop-up eggplant with pieces of pita bread to eat or serve as a side dish with anyB
meal.
Party]
Baba Ghanoush, Eggplant Appetizer 1 lg eggplant 1 clove garlic, crushed 1 tsp salt 1/4 cup tahini, sesame seed paste 2 Tbsp water 1/4 cup lemon juice 1 lemon wedges^
3 min
45 min
ender. Rinse under cold water and allow to drain completely. Mix together thoroughly the cheese, yogurt, eggs, onions, mint, salt and pepper. Stir in the drained sprue and fill the pastry to within 1/2" of the top. Bake in a preheated 375
f oven for about 25 min. or until the pastry is crisp and golden and the filling is set and risen. Allow to cool for about 10 min. and then remove to a serving dish.
Party]
Asparagus Cheese Pies 8 oz pkg phyllo pastry 3 oz butter, melted 8 oz sprue (thin asparagus) 4 oz feta cheese 1/4 pt plain yogurt 2 eggs, beaten 3 sprig onions, finely chopped^
5 min
25 min
8 oz package phyllo pastry
3 oz butter, melted
8 oz sprue (thin asparagus)
4 oz feta cheese
1/4 pint plain yogurt
2 eggs, beaten
3 sprig onions, finely chopped
1 tbsp chopped mint
Salt and pepper
8 oz pkg phyllo pastry
3 oz butter, melted
8 oz sprue (thin asparagus)
4 oz feta cheese
1/4 pt plain yogurt
2 eggs, beaten
3 sprig onions, finely chopped
1 Tbsp chopped mint
Salt and pepper
1 large eggplant
1 clove garlic, crushed
1 tsp salt
1/4 cup tahini, sesame seed paste
2 tbsp water
1/4 cup lemon juice
1 lemon wedges
1 parsley
1 olive oil
1 lg eggplant
1 clove garlic, crushed
1 tsp salt
1/4 cup tahini, sesame seed paste
2 Tbsp water
1/4 cup lemon juice
1 lemon wedges
1 parsley
1 olive oil
Baked ShrimpB
SeafoodC AppetizerD
ItalianF
1/2 lb shrimp, peeled and deveined
1/4 cup plain bread crumbs
Salt and pepper to taste
1 tsp margarine or butter
1/4 cup dry white wine
2 Tbsp parmesan cheese, grated
Preheat oven to 350
f. Place shrimp in a sm baking dish just lg enough to hold them in one layer. Sprinkle with bread crumbs and salt and pepper to taste. Toss to make sure shrimp are coated with bread crumbs cut margarine into pieces and divide it among the shrimp. Pour wine into the baking dish and bake for 10 minutes. Remove from oven and turn on broiler. Sprinkle top with parmesan cheese and place under broiler for 5 to 10 seconds. Watch them carefully. They will brown quickly.
Quick & Easy]
Baked Shrimp 1/2 lb shrimp, peeled and deveined 1/4 cup plain bread crumbs Salt and pepper to taste 1 tsp margarine or butter 1/4 cup dry white wine 2 Tbsp parmesan cheese, grated^
8 min
15 min
1/2 lb shrimp, peeled and deveined
1/4 cup plain bread crumbs
Salt and pepper to taste
1 tsp margarine or butter
1/4 cup dry white wine
2 tbsp parmesan cheese, grated
1/2 lb shrimp, peeled and deveined
1/4 cup plain bread crumbs
Salt and pepper to taste
1 tsp margarine or butter
1/4 cup dry white wine
2 Tbsp parmesan cheese, grated
Beer Batter ShrimpB
SeafoodC AppetizerD
AmericanF
1 cup flour
1 Tbsp paprika
1/2 tsp salt
12 oz can or bottle beer
1/2 tsp worcestershire sauce
1/4 tsp tabasco sauce
Vegetable oilGQ2 lb shrimp, peeled and deveined
Flour for dredging
Creole Tartar Sauce (Look up)
In med bowl combine 1 cup flour, paprika and salt. Whisk in beer, Worcestershire sauce and Tabasco sauce. Cover; let stand at room temp at least 1 hour. In lg heavy sauce pot or deep fryer, heat about 3" oil over med-high heat to 375
f. Dredge shrimp in flour, then dip in batter. Fry shrimp, a few at a time, 2 to 3 min. or until golden. Drain on paper towels. Serve immediately with Creole Tartar Sauce. Makes 8 servings.
Party
Beer Batter Shrimp 1 cup flour 1 Tbsp paprika 1/2 tsp salt 12 oz can or bottle beer 1/2 tsp worcestershire sauce 1/4 tsp tabasco sauce Vegetable oil^
5 min
3 min
1 cup flour
1 tbsp paprika
1/2 tsp salt
12 oz can or bottle beer
1/2 tsp worcestershire sauce
1/4 tsp tabasco sauce
Vegetable oil
2 lb shrimp, peeled and deveined
Flour for dredging
Creole Tartar Sauce (Look up)
1 cup flour
1 Tbsp paprika
1/2 tsp salt
12 oz can or bottle beer
1/2 tsp worcestershire sauce
1/4 tsp tabasco sauce
Vegetable oil
2 lb shrimp, peeled and deveined
Flour for dredging
Creole Tartar Sauce (Look up)
Cajun Scallop RollB
SeafoodC AppetizerD
JapaneseF
3/4 lb sea scallops
1 Tbsp olive oil
1 tsp cajun spice blend
3 Tbsp mayonnaise
1 Tbsp wasabi powder
1/2 cup rice vinegar
2 Tbsp masago fish eggsG-4 sheets nori seaweed
2 cups short grain rice
Rinse scallops and pat dry with paper towels, set aside. Heat oil in a saut
pan over med heat. Add scallops and cajun spice blend and saut
until scallops are opaque, 3-5 minutes. Remove scallops from pan and chill in refrigerator. Wash rice and let drain 1 hour. Put rice in portable steamer and cook. Transfer rice to a nonmetallic bowl. Add rice vinegar and mix well. Cover rice with a damp cloth and let rest until cooled enough to handle. Remove scallops from refrigerator. Cut in half an
d mix with masago and mayonnaise. Mix wasabi powder with enough water to form a thick paste. Lay one seaweed sheet on a bamboo rolling mat. Spread rice in a thin layer across seaweed, wetting hands slightly to keep rice from sticking. Spread a sm amount of wasabi across the middle of the rice from left to right. Spoon 1/4 of the scallop mixture atop the wasabi. Sprinkle with sesame seeds if you desire. Roll up seaweed and press to shape, repeat with remaining rice, wasabi, seaweed, and sca
Cfllops. Cover with plastic and refrigerate 10 minutes. Slice and serve sushi with wasabi and soy sauce.
1/4 cup chinese hoisin sauce, or japanese ten men djan
1 Tbsp dark chinese soy sauce
1 Tbsp dry sherry
1 Tbsp minced fresh ginger (do not use powdered ginger)
GL1 tsp minced garlic
6 scallions
1/4 tsp salt
2-3 Tbsp peanut oil for cooking
Peel and devein shrimp. Cut scallions into 1" pieces. Mix together hoisin sauce, soy sauce, and sherry.
Heat wok until almost smoking. Add oil. Add ginger, garlic and salt, and stir-fry 20-30 secs., until pungent. Add shrimp and stir-fry 2-3 min. until pink. Add scallions and stir-fry 30 seconds. Add Hoisin sauce mixture, stir-frying for another minute. Serve immediately with rice. Serves 2.
Chinese Hoisin Shrimp 1 1/2 lb med shrimp 1/4 cup chinese hoisin sauce, or japanese ten men djan 1 Tbsp dark chinese soy sauce 1 Tbsp dry sherry 1 Tbsp minced fresh ginger (do not use powdered ginger)^
15 min
5 min
1 1/2 lb med shrimp
1/4 cup chinese hoisin sauce, or japanese ten men djan
1 tbsp dark chinese soy sauce
1 tbsp dry sherry
1 tbsp minced fresh ginger (do not use powdered ginger)...
1 tsp minced garlic
6 scallions
1/4 tsp salt
2-3 tbsp peanut oil for cooking
1 1/2 lb med shrimp
1/4 cup chinese hoisin sauce, or japanese ten men djan
1 Tbsp dark chinese soy sauce
1 Tbsp dry sherry
1 Tbsp minced fresh ginger (do not use powdered ginger)
1 tsp minced garlic
6 scallions
1/4 tsp salt
2-3 Tbsp peanut oil for cooking
Corn & Pepper FrittersB
VegetablesC AppetizerD
CaliforniaF
1 1/4 cup whole-kernel corn
1 cup red bell pepper, finely chopped
1 cup scallions, finely chopped
1 tsp jalape
o, finely minced (opt)
1 tsp ground cumin
1 1/4 cup flour
2 tsp baking powderGCSalt to taste
Black pepper to taste
1 cup milk
4 Tbsp oil (approx.)
Put the corn in a mixing bowl along with the chopped pepper, scallions, and hot pepper sprinkle with the cumin, flour, baking powder, salt, and pepper; stir to blend. Add the milk and stir to blend thoroughly heat enough oil to barely cover the bottom of a non stick skillet. Spoon the batter in 1/4 cup batches into the skillet and cook until golden brown on one side, about 2 min. turn the fritters and cook about 2 min. on the other side. Add more oil to the skillet as necessary for each baB
Yield: 12 fritters.
Party]
Corn & Pepper Fritters 1 1/4 cup whole-kernel corn 1 cup red bell pepper, finely chopped 1 cup scallions, finely chopped 1 tsp jalape
o, finely minced (opt) 1 tsp ground cumin 1 1/4 cup flour 2 tsp baking powder^
15 min
5 min
1 1/4 cup whole-kernel corn
1 cup red bell pepper, finely chopped
1 cup scallions, finely chopped
1 tsp jalape
o, finely minced (opt)
1 tsp ground cumin
1 1/4 cup flour
2 tsp baking powder
Salt to taste
Black pepper to taste
1 cup milk
4 tbsp oil (approx.)
1 1/4 cup whole-kernel corn
1 cup red bell pepper, finely chopped
1 cup scallions, finely chopped
1 tsp jalape
o, finely minced (opt)
1 tsp ground cumin
1 1/4 cup flour
2 tsp baking powder
Salt to taste
Black pepper to taste
1 cup milk
4 Tbsp oil (approx.)
Cottage Ranch DipC AppetizerD
AmericanF<8 oz container cottage cheese
1 pkg dried ranch dressing mixINPuree both ingredients in a blender until smooth. Serve with crisp vegetables.L
pan with olive oil, add garlic and shrimp and saut
until almost done. Add tomato sauce and cook for about 30 seconds; add feta cheese and cook until thickened.L
Low fat/Low Cal.]
Feta Shrimp 6 shrimp, peeled and deveined 3-5 oz tomato sauce 2 oz feta cheese 1 tsp garlic clove, pressed 2 tsp oregano Olive oil, enough to coat pan^
3 min
3 min
6 shrimp, peeled and deveined
3-5 oz tomato sauce
2 oz feta cheese
1 tsp garlic clove, pressed
2 tsp oregano
Olive oil - enough to coat pan
6 shrimp, peeled and deveined
3-5 oz tomato sauce
2 oz feta cheese
1 tsp garlic clove, pressed
2 tsp oregano
Olive oil, enough to coat pan
Five Star DipB
BeansC AppetizerD
American
3 ripe avocados, mashed
2 10-1/2 oz cans bean dip
2 Tbsp lemon juice
1 lg bunch green onions, chopped, tops included
1/2 tsp salt
1/4 tsp pepperG
3 tomatoes, coarsely chopped
1 cup sour cream
1/2 cup mayo
2 3-1/2 oz cans pitted ripe olives, drained and chopped
1 pkg taco seasoning mix
Tortilla chipsH'8 oz pkg sharp cheddar cheese, shredded
Combine mashed avocados with lemon juice, salt and pepper. Combine sour cream, miracle whip and taco seasoning in a separate bowl. Layer as follows in a lg shallow dish: bean dip, avocado mixture, sour cream-taco seasoning mixture, tomatoes and green onions, chopped olives, and shredded cheese. Serve at room temp. Variations: add a shredded lettuce layer and/or 1 1/2 lb cooked ground meat. Put into a 350
f. Oven for about 6 min. to melt the cheese and heat. Serve hot.
Party]
Five Star Dip 3 ripe avocados, mashed 2 10-1/2 oz cans bean dip 2 Tbsp lemon juice 1 lg bunch green onions, chopped, tops included 1/2 tsp salt 1/4 tsp pepper^
12 min
5 min
X3 ripe avocados, mashed
2 10-1/2 oz cans bean dip
2 tbsp lemon juice
1 lg bunch green onions, chopped, tops included
1/2 tsp salt
1/4 tsp pepper
3 tomatoes, coarsely chopped
1 cup sour cream
1/2 cup mayo
2 3-1/2 oz cans pitted ripe olives, drained and chopped
1 pkg taco seasoning mix
Tortilla chips
8 oz pkg sharp cheddar cheese, shredded
T3 ripe avocados, mashed
2 10-1/2 oz cans bean dip
2 Tbsp lemon juice
1 lg bunch green onions, chopped, tops included
1/2 tsp salt
1/4 tsp pepper
3 tomatoes, coarsely chopped
1 cup sour cream
1/2 cup mayo
2 3-1/2 oz cans pitted ripe olives, drained and chopped
1 pkg taco seasoning mix
Tortilla chips
8 oz pkg sharp cheddar cheese, shredded
Gourmet's Oysters RockefellerB
SeafoodC AppetizerD
American
1 head boston lettuce, washed, dried, & chopped fine
1/2 lb fresh spinach, washed, dried, & chopped fine
1 cup scallion, minced
2 3/4 cup dry bread crumbs, fine
1/2 cup fresh parsley, mincedG
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 bacon, leanH=36 lg oysters in shells
Coarse salt for platters
Lemon wedges
Shuck oysters, reserving liquor and bottom shells. Scrub and dry shells. In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs, parsley, celery, and garlic. In a skillet, met butter over moderate heat and cook the spinach mixture, stirring for 1-2 minutes, or until greens are wilted. Stir in the pernod, anchovy paste, cayenne, and salt and pepper to taste. Chill the mixture, covered, for 1 hour. In another skillet, cook bacon over moderate heat until crisp. Transfer to paper
towels to drain, and then crumble it. Arrange one oyster in each of the reserved shells and moisten each with some of the reserved liquor. Spread half the spinach mixture by heaping 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 min. or until bread crumbs are welCBl browned. Garnish with parsley sprigs and lemon wedges and serve.
Party]
Gourmet's Oysters Rockefeller 1 head boston lettuce, washed, dried, & chopped fine 1/2 lb fresh spinach, washed, dried, & chopped fine 1 cup scallion, minced 2 3/4 cup dry bread crumbs, fine 1/2 cup fresh parsley, minced^
30 min
18 min
1 head boston lettuce, washed, dried, & chopped fine
1/2 lb fresh spinach, washed, dried, & chopped fine
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 bacon, lean
36 lg oysters in shells
coarse salt for platters
lemon wedges
1 head boston lettuce, washed, dried, & chopped fine
1/2 lb fresh spinach, washed, dried, & chopped fine
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 bacon, lean
36 lg oysters in shells
Coarse salt for platters
Lemon wedges
Lemon Shrimp in Grape LeavesB
SeafoodC AppetizerD
California
Shrimp ---
2 Tbsp olive oil
1 Tbsp minced garlic
1 lb uncooked shrimp, peeled, deveined, cut into bite sized pieces and patted dry
1 tsp dried Greek oregano
1 tsp salt
1 tsp cracked pepper
1 cup orzo*
2 cups cooked glutinous rice, as for sushi
18 brine-cured grape leaves, rinsed and patted dryH
2 eggs, lightly beaten in shallow dish with room to dip stuffed leaves
1 cup bread crumbs for coating
4 oz butter or margarine
Yogurt Sauce ---
1 cup plain yogurt
Juice of 1 lemon
1/2 cup chopped cucumber, peeled and seeded
1 tsp paprika
Heat oil in lg saut
pan over med-high heat. Add garlic and saut
until it begins to brown. Add shrimp, oregano, salt and pepper and saut
about 90 seconds. Add orzo and reduce heat to med. Stir in rice, mix thoroughly, and set aside to cool Spoon mixture in a sm mound onto grape leaves near the bottom of each leaf. Fold bottom of leaf over filling. Bring side of leaf to middle over bottom flap, and roll up leaf. Dip each stuffed leaf into egg and coat with bread crumbs. Set aside on waxed
paper. Heat butter in lg saut
pan over med-high heat and brown each stuffed leaf on both sides. This can be done in batches. The finished leaves can be held on an ovenproof serving platter in a 200
f oven. Mix together sauce ingredients and refrigerate until ready to serve. Serve stuffed leaves warm with sauce on the side. Serves 6. *A greek licorice flavored spirit. By Chef Harry
1 lb uncooked shrimp, peeled, deveined, cut into bite s...
1 tsp dried Greek oregano
1 tsp salt
1 tsp cracked pepper
1 cup orzo*
2 cups cooked glutinous rice, as for sushi
18 brine-cured grape leaves, rinsed and patted dry
2 eggs, lightly beaten in shallow dish with room to dip...
1 cup bread crumbs for coating
4 oz butter or margarine
Yogurt Sauce ---
1 cup plain yogurt
Juice of 1 lemon
1/2 cup chopped cucumber, peeled and seeded
1 tsp pB
aprika
Shrimp ---
2 Tbsp olive oil
1 Tbsp minced garlic
1 lb uncooked shrimp, peeled, deveined, cut into bite sized pieces and patted dry
1 tsp dried Greek oregano
1 tsp salt
1 tsp cracked pepper
1 cup orzo*
2 cups cooked glutinous rice, as for sushi
18 brine-cured grape leaves, rinsed and patted dry
2 eggs, lightly beaten in shallow dish with room to dip stuffed leaves
1 cup bread crumbs for coating
4 oz butter or margarine
Yogurt Sauce ---
1 cup plain yogurt
Juice of 1 lemon
1/2 cup chopped B)cucumber, peeled and seeded
1 tsp paprika
Oprah's Un-Fried French FriesB
PotatoesC AppetizerD
AmericanFR5 lg potatoes
Light vegetable oil cooking spray
2 lg egg whites
1 Tbsp cajun spice
Preheat oven to 400
f. Slice potatoes lengthwise into 1/4" ovals, then slice each oval lengthwise into matchsticks. Coat baking sheet with vegetable oil spray. Combine egg whites and Cajun spice in bowl. Add potatoes and mix to coat. Pour onto baking sheet and spread into a single layer, leaving little space between each. Place on bottom shelf of oven. Bake 40-45 min, until crispy, turning them every 6-8 min to brown evenly. Serve immediately.
Low fat/Low Cal.]pOprah's Un-Fried French Fries 5 lg potatoes Light vegetable oil cooking spray 2 lg egg whites 1 Tbsp cajun spice^
3 min
45 min
X5 lg potatoes
Light vegetable oil cooking spray
2 lg egg whites
1 tbsp cajun spice
T5 lg potatoes
Light vegetable oil cooking spray
2 lg egg whites
1 Tbsp cajun spice
Picholine OlivesC AppetizerD
California
64 oz picholine olives
1 1/2 Tbsp fennel seeds
1 1/2 Tbsp coriander seeds
1 1/2 Tbsp cumin seeds
Zest of 2 lemons, grated
5 sprigs thyme, roughly choppedG
5 sprigs rosemary, roughly chopped
1 bay leaf
1 tsp cumin powder
Pinch of red-pepper flakes
3 Tbsp dried oregano
8 cups olive oil
1. Drain oil from picholine olives. Place in a stockpot, and fill with enough water to cover olives by several. Bring to a boil. Remove from heat, and let stand for 15 minutes. Drain immediately, and place in a lg bowl.
2. Meanwhile, heat a med heavy-bottomed skillet over med-high heat. Add fennel, coriander, cumin, and toast, shaking skillet constantly, until spices are fragrant, about 1 minute. Add the toasted seeds and remaining ingredients to the olives, and mix well. Store at room teB
mp for 3 to 5 days to marinate before eating. Can keep in the refrigerator for 1 to 2 months. Makes 64 oz (4 lb) of marinated olives.
Heat oil in a heavy skillet or deep fat fryer. In a sm bowl, combine cracker crumbs and egg. Let stand about five min. Add spices to crumb mixture and blend slightly. In another bowl, transfer can of fish and liquid. Flake with fork. Add crumb mixture to flaked fish and blend well. Mixture may be somewhat loose Form into sm patties. Over med. high heat, add patties, one by one into hot oil and cook until patties are firm. Do not over cook. Serve with pan cakes or biscuits. Yield: about 7 pB
atties.
Low fat/Low Cal.]
Salmon Croquettes 1 can pink salmon or mackerel 1 egg, beaten 3 whole saltine or unsalted crackers, crushed 1/4 tsp poultry seasoning (optional) 1/4 tsp salt pinch pepper^
8 min
1 can pink salmon or mackerel
1 egg, beaten
3 whole saltine or unsalted crackers, crushed
1/4 tsp poultry seasoning (optional)
1/4 tsp salt
pinch pepper
2 tbsp minced onion
1 can pink salmon or mackerel
1 egg, beaten
3 whole saltine or unsalted crackers, crushed
1/4 tsp poultry seasoning (optional)
1/4 tsp salt
pinch pepper
2 Tbsp minced onion
Sweet Corn Fritters B
VegetablesC AppetizerD
AmericanF
1 Tbsp olive oil 1/2 cup chopped onions 1/4 cup brunoise red peppers
1/4 cup brunoise yellow peppers
2 cups sweet corn kernels, (about 4 med ears)
2 Tbsp chopped garlic
1/4 cup chopped green onionsG
3 eggs, beaten
1 1/2 cup milk
2 tsp baking powder
1 cup masa flour or cornmeal
2 1/4 cup flour
Dash of worcestershire sauce
Dash of crystal hot sauceHaSolid vegetable shortening for deep-frying
Creole seasoning
2 cups creole dipping sauce (look-up)
1. Preheat the oil for frying.
2. In a saut
pan, over med heat, add the oil. When the oil is hot, add the onions, peppers, corn and garlic.
3. Season with salt and pepper. Saut
for about 2 minutes, or until slightly wilted.
4. Stir in 1/4 cup of the green onions. Remove and set aside to cool. Beat the eggs and milk together. Season with salt and pepper.
5. Add the masa, flour and baking powder, beating and incorporating until the batter is smooth.
6. Fold the corn mixture into the b
atter. Season with salt and pepper. Season with a dash of Worcestershire Sauce and hot sauce. Set aside.
7. Drop the batter, a heaping Tbsp at a time, into pan of hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Fry until golden brown, about 4 minutes.
8. Remove and drain on two separate paper-lined plates. Season with Creole seasoning.
9. Serve the beignets with the dipping sauce on a platter. Yields: 6 to 8 servings.
Party]
Sweet Corn Fritters 1 Tbsp olive oil 1/2 cup chopped onions 1/4 cup brunoise red peppers 1/4 cup brunoise yellow peppers 2 cups sweet corn kernels, (about 4 med ears) 2 Tbsp chopped garlic 1/4 cup chopped green onions^
18 min
8 min
1 tbsp olive oil 1/2 cup chopped onions 1/4 cup brunoise red peppers
1/4 cup brunoise yellow peppers
2 cups sweet corn kernels, (about 4 med ears)
2 tbsp chopped garlic
1/4 cup chopped green onions
3 eggs, beaten
1 1/2 cup milk
2 tsp baking powder
1 cup masa flour or cornmeal
2 1/4 cup flour
Dash of worcestershire sauce
Dash of crystal hot sauce
Solid vegetable shortening for deep-frying
Creole seasoning
2 cups creole dipping sauce (look-up)
1 Tbsp olive oil 1/2 cup chopped onions 1/4 cup brunoise red peppers
1/4 cup brunoise yellow peppers
2 cups sweet corn kernels, (about 4 med ears)
2 Tbsp chopped garlic
1/4 cup chopped green onions
3 eggs, beaten
1 1/2 cup milk
2 tsp baking powder
1 cup masa flour or cornmeal
2 1/4 cup flour
Dash of worcestershire sauce
Dash of crystal hot sauce
Solid vegetable shortening for deep-frying
Creole seasoning
2 cups creole dipping sauce (look-up)
Wild Mushroom Spring RollsB
VegetablesC AppetizerD
CaliforniaF
1 lb assorted mushrooms, such as shiitake or oyster
2 Tbsp vegetable oil
3 lg shallots, peeled and finely chopped
2 Tbsp finely grated ginger
2 tsp five spice powderG
1/2 cup finely chopped scallions
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 Tbsp toasted sesame oil
1 lb pkg egg roll wrappers
1/2 cup water
1/2 cup peanut oil for fryingH6Dipping sauce ----
1/4 cup warm honey
2 Tbsp soy sauce
Remove any hard fibrous stems from the mushrooms and clean carefully by brushing the mushrooms with a damp cloth or mushroom brush to remove excess dirt. Place the mushrooms in a food processor and pulse quickly to chop into sm bits. Heat 2 Tbsp vegetable oil in a lg skillet over high heat until hot but not smoking. Add the mushrooms to the pan and saut
until the mushrooms begin to sweat, about 2 to 3 minutes. Add the chopped shallots and ginger and saut
until translucent. Sprinkle in th
e five spice powder and chopped scallions, season with salt and pepper and stir in the sesame oil. Set aside to cool. Lay out the egg roll wrappers and cut into 4 equal squares. Brush a square of wrapper with some water, place a dollop of the mushroom mixture in the center and roll the sides of the wrapper inward to enclose the filling. Rolling away from yourself, roll up the wrapper into a cigar shape and enclose the filling completely. Seal the ends with some of the water. Continue to fi
3nish filling the wrappers and refrigerate them several hours to firm them before cooking. Heat the oil in a deep skillet to 350
f. Fry the spring rolls, in batches, until crisp. In a bowl, combine the ingredients of the dipping sauce and serve with the spring rolls. Yield: 48 to 60 miniature spring rolls.
Party]
Wild Mushroom Spring Rolls 1 lb assorted mushrooms, such as shiitake or oyster 2 Tbsp vegetable oil 3 lg shallots, peeled and finely chopped 2 Tbsp finely grated ginger 2 tsp five spice powder^
22 min
1 lb assorted mushrooms, such as shiitake or oyster
2 tbsp vegetable oil
3 lg shallots, peeled and finely chopped
2 tbsp finely grated ginger
2 tsp five spice powder
1/2 cup finely chopped scallions
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp toasted sesame oil
1 lb pkg egg roll wrappers
1/2 cup water
1/2 cup peanut oil for frying
Dipping sauce ----
1/4 cup warm honey
2 tbsp soy sauce
1 lb assorted mushrooms, such as shiitake or oyster
2 Tbsp vegetable oil
3 lg shallots, peeled and finely chopped
2 Tbsp finely grated ginger
2 tsp five spice powder
1/2 cup finely chopped scallions
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 Tbsp toasted sesame oil
1 lb pkg egg roll wrappers
1/2 cup water
1/2 cup peanut oil for frying
Dipping sauce ----
1/4 cup warm honey
2 Tbsp soy sauce
Crunchy Praline CookieC
DessertD
AmericanFz2 cups all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
8 Tbsp unsalted butter, room temp
1 cup packed light-brown sugarG
1 lg egg
1 Tbsp bourbon or freshly-squeezed orange juice
1 1/2 cups finely chopped pecans
1/2 cup packed dark-brown sugar
1/2 tsp cinnamon
1/4 cup sour cream
1. Heat oven to 350
f. Line 2 baking pans with parchment paper; set aside. In a med bowl, sift together flour, salt, and baking soda.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the light-brown sugar until light in color and well blended. Add the egg and bourbon (or juice); beat until combined. Gradually add the sifted ingredients, and mix until just incorporated.
3. In a sm bowl, combine the pecans, dark-brown sugar, cinnamon, and sour crea
m. Set the filling aside.
4. Roll the dough into eight dozen 1/2" balls. Working in batches, place balls on the prepared baking pans, spaced 1 1/2" apart. Insert the end of a wooden spoon into each ball. Fill each hole with 1/4 tsp filling. Bake until filling melts into the cookies, 8 to 10 minutes. Transfer cookies to a wire rack to cool. Repeat with remaining dough. Store in an airtight container up to 1 week. Makes 8 dozen.
Party
Crunchy Praline Cookie 2 cups all-purpose flour 1/4 tsp salt 1/4 tsp baking soda 8 Tbsp unsalted butter, room temp 1 cup packed light-brown sugar^
10 min
8 min
$2 cups all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
8 tbsp unsalted butter, room temperature
1 cup packed light-brown sugar
1 lg egg
1 tbsp bourbon or freshly-squeezed orange juice
1 1/2 cups finely chopped pecans
1/2 cup packed dark-brown sugar
1/2 tsp cinnamon
1/4 cup sour cream
2 cups all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
8 Tbsp unsalted butter, room temp
1 cup packed light-brown sugar
1 lg egg
1 Tbsp bourbon or freshly-squeezed orange juice
1 1/2 cups finely chopped pecans
1/2 cup packed dark-brown sugar
1/2 tsp cinnamon
1/4 cup sour cream
Debi Field's Perfect Pecan PieC
DessertD
AmericanFwCrust ---
1 1/2 cups all-purpose flour
1/4 tsp salt
1 stick cold unsalted butter, cut into chunks
3 to 4 Tbsp ice water
Filling ---
3/4 stick unsalted butter, softened
1 cup firmly packed dark brown sugar
3 lg eggs, at room temp
3/4 cup dark corn syrup
1 Tbsp pure vanilla extractH<1 Tbsp bourbon
1/2 tsp salt
2 1/2 cups pecan halves, toasted
(Crust) In a bowl, whisk together the flour and salt. With a pastry cutter, cut in the butter until the mixture is coarsely textured with sm, irregular flakes and bits the size of sm peas. Sprinkle on the water, 1 Tbsp at a time, stirring with a fork until the dough just holds together. Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap and chill for 1 hour. On a lightly floured surface, roll out the dough into a 1/8" thick round and fit into the pie pan. Trim an
y excess dough and crimp the edges decoratively. Set the pan in the freezer for 30 minutes. Preheat the oven to 375
(Filling) Put the butter and sugar in a bowl and cream together using the electric mixer on med speed. Add the eggs, 1 at a time, beating for 20 seconds after each addition. Scrape down the bowl. Add the corn syrup, vanilla, bourbon, and salt, and beat until combined. Fold in 1 cup of the pecans. Pour the filling into the shell, then arrange the remaining 1 1/2 cups peca
.ns over the filling. Bake for 55-60 minutes, until the center is no longer runny. (The filling will still be soft but will firm up with cooling.) Remove the pie to a wire rack to cool for 1 hour. Chill the pie for 2 hours. To serve, cut the pie with a very sharp knife and top with softened ice cream.
Holiday]
Debi Field's Perfect Pecan Pie Crust --- 1 1/2 cups all-purpose flour 1/4 tsp salt 1 stick cold unsalted butter, cut into chunks 3 to 4 Tbsp ice water^
5 min
XCrust
1 1/2 cups all-purpose flour
1/4 tsp salt
1 stick cold unsalted butter, cut into chunks
3 to 4 tbsp ice water
Filling
3/4 stick unsalted butter, softened
1 cup firmly packed dark brown sugar
3 lg eggs, at room temperature
3/4 cup dark corn syrup
1 tbsp pure vanilla extract
1 tbsp bourbon
1/2 tsp salt
2 1/2 cups pecan halves, toasted
UCrust ---
1 1/2 cups all-purpose flour
1/4 tsp salt
1 stick cold unsalted butter, cut into chunks
3 to 4 Tbsp ice water
Filling ---
3/4 stick unsalted butter, softened
1 cup firmly packed dark brown sugar
3 lg eggs, at room temp
3/4 cup dark corn syrup
1 Tbsp pure vanilla extract
1 Tbsp bourbon
1/2 tsp salt
2 1/2 cups pecan halves, toasted
A8Low-Fat Grilled Chicken w/Honey, Lime and Chipotle SauceB
PoultryC
CaliforniaF
1/3 cup fresh lime juice
2 Tbsp honey
4 cloves garlic, chopped
1 serrano chile, or jalape
o seeded and diced
1 chipotle chile, in adobo
1/4 tsp cornstarch
G=1 Tbsp minced cilantro
1 lb boneless skinless chicken breast
Preheat grill. In a food processor or blender, puree lime juice, honey, garlic, serrano, chipotle in adobo sauce and cornstarch. Transfer mixture to a med sized sauce pan and boil until slightly thickened, about 1 min. Stir in cilantro. Brush breasts lightly with glaze. Grill 4 min each side, turning once. Just before removing from the grill, baste chicken with the remaining glaze. Remove from grill and serve. 4 servings
Low fat/Low Cal.]
Low-Fat Grilled Chicken w/Honey, Lime and Chipotle Sauce 1/3 cup fresh lime juice 2 Tbsp honey 4 cloves garlic, chopped 1 serrano chile, or jalape
o seeded and diced 1 chipotle chile, in adobo 1/4 tsp cornstarch^
5 min
8 min
1/3 cup fresh lime juice
2 tbsp honey
4 cloves garlic, chopped
1 serrano chile, or jalape
o seeded and diced
1 chipotle chile, in adobo
1/4 tsp cornstarch
1 tbsp minced cilantro
1 lb boneless skinless chicken breast
1/3 cup fresh lime juice
2 Tbsp honey
4 cloves garlic, chopped
1 serrano chile, or jalape
o seeded and diced
1 chipotle chile, in adobo
1/4 tsp cornstarch
1 Tbsp minced cilantro
1 lb boneless skinless chicken breast
Artichoke Heart DipB
VegetablesC AppetizerD
CaliforniaF
1 cup mayonnaise or sour cream
1 cup parmesan cheese grated
2 cans water packed artichoke hearts
Sprinkle garlic powder
Sprinkle paprikaI
Cut artichoke hearts into sm pieces mix all ingredients together except paprika Put into baking dish and sprinkle paprika on top for color bake at 350
f for 20 min. or until bubbly serve with crackers or baguette thins.L
Party]
Artichoke Heart Dip 1 cup mayonnaise or sour cream 1 cup parmesan cheese grated 2 cans water packed artichoke hearts Sprinkle garlic powder Sprinkle paprika^
5 min
20 min
1 cup mayonnaise or sour cream
1 cup parmesan cheese grated
2 cans water packed artichoke hearts
Sprinkle garlic powder
Sprinkle paprika
1 cup mayonnaise or sour cream
1 cup parmesan cheese grated
2 cans water packed artichoke hearts
Sprinkle garlic powder
Sprinkle paprika
A0Asparagus with Roasted Garlic & Prosciutto RollsB
VegetablesC AppetizerD
ItalianF
2 roasted garlic cloves
1 Tbsp olive oil
2 1/2 oz mild fresh goat cheese
1/4 tsp pepper
30 asparagus spears, trimmed
15 paper-thin prosciutto slices
Add garlic, goat cheese and pepper to oil and mash together. Lightly cook the asparagus spears in boiling water until crisp-tender and let cool. Wrap two spears in each prosciutto slice. Arrange on a plate and spoon the garlic-cheese over the top. Makes 15.
Freshly ground black pepperHY6 portobello mushrooms, stems removed
2 tsp olive oil
1 cup white wine
2 Tbsp lemon juice
Place the bread cubes on a baking sheet and bake 20 to 25 min in a 300
f oven stirring occasionally to brown.
Heat olive oil and butter in a lg skillet and saut
onions, carrots and celery until lightly browned. Add mushrooms, pecans and poultry seasoning, continue to saut
2 min. Add parsley and transfer to a lg mixing bowl. Add toasted bread cubes and broth. Let sit 30 min. Season with salt and pepper. Cool.
Mound a portion of stuffing in each mushroom cavity. Place mushroom caps in aB
lg pan in a single layer. Mix olive oil, wine and lemon juice together and pour into pan. Cover with foil and bake 30 min. Remove cover and continue baking 15 min or until golden brown.
Peel and devein prawns, leaving last section of tail intact, put in bowl. Whisk together oil and lime juice. Stir in basil, ginger and garlic. Pour over prawns, turning to coat evenly. Let stand 30 minutes, turning occasionally. Preheat barbecue to med-high. Remove prawns from marinade; reserve marinade. Thread prawns on to skewers. Place on greased barbecue grill and cook for 3 to 5 min. or until pink, turning once and basting frequently with reserved marinade. Makes 4 servings.
Low fat/Low Cal.]
Barbecued Pawns 24 raw prawns in shells (ab 3/4 lb) 2 tsp five pepper oil 2 Tbsp lime juice 2 Tbsp freshly chopped basil 1 Tbsp freshly grated ginger 2 garlic cloves, crushed^
5 min
5 min
24 raw prawns in shells (ab 3/4 lb)
2 tsp five pepper oil
2 tbsp lime juice
2 tbsp freshly chopped basil
1 tbsp freshly grated ginger
2 garlic cloves, crushed
24 raw prawns in shells (ab 3/4 lb)
2 tsp five pepper oil
2 Tbsp lime juice
2 Tbsp freshly chopped basil
1 Tbsp freshly grated ginger
2 garlic cloves, crushed
Barbecued ShrimpB
SeafoodC AppetizerD
AustralianF
5 lb shrimp
1 clove garlic
1 1/2 tsp liquid crab boil
2 tsp dry bbq seasoning
2 Tbsp worcestershire sauce
4 1/2 sticks butter, melted
1 dash tabasco sauceGE3/4 tsp red pepper
3 tsp black pepper
3 Tbsp white wine
1 slice lemon
;Wash and behead shrimp, and place in a baking dish. Combine all the other ingredients, then pour that sauce over the shrimp. Bake for 30-40 min. at 350
f, basting the shrimp occasionally. Turn off the oven and le shrimp stand for 5 min. in the oven. Serve with plenty of crusty bread for dipping. Serving size : 10
f. Combine 1/2 cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended. Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.
Party]
Batter-Fried Shrimp 1 1/2 lb shrimp, peeled & deveined 1/2 cup oil 1 egg, beaten 1 cup all-purpose flour 1/2 cup milk 3/4 tsp seasoned salt 1/4 tsp salt^
8 min
1 1/2 lb shrimp, peeled & deveined
1/2 cup oil
1 egg, beaten
1 cup all-purpose flour
1/2 cup milk
3/4 tsp seasoned salt
1/4 tsp salt
Oil for deep frying
1 1/2 lb shrimp, peeled & deveined
1/2 cup oil
1 egg, beaten
1 cup all-purpose flour
1/2 cup milk
3/4 tsp seasoned salt
1/4 tsp salt
Oil for deep frying
Beer Battered Onion RingsB
VegetablesC AppetizerD
American
1 cup flour, sifted
1 tsp salt
1/2 tsp white pepper
2 eggs separated
2/3 cup beer, warm
3 Tbsp butter
2 lg sweet onions, cut for onion ringsI
Combine flour, salt, beer and yolks. Mix and let batter stand. Beat whites until stiff, and then fold into the batter. Dip rings and deep fry.L
Party]
Beer Battered Onion Rings 1 cup flour, sifted 1 tsp salt 1/2 tsp white pepper 2 eggs separated 2/3 cup beer, warm 3 Tbsp butter 2 lg sweet onions, cut for onion rings^
3 min
1 cup flour, sifted
1 tsp salt
1/2 tsp white pepper
2 eggs separated
2/3 cup beer, warm
3 tbsp butter
2 lg sweet onions, cut for onion rings
1 cup flour, sifted
1 tsp salt
1/2 tsp white pepper
2 eggs separated
2/3 cup beer, warm
3 Tbsp butter
2 lg sweet onions, cut for onion rings
Best Pizza in AmericaB
VegetablesC AppetizerD
CaliforniaF|The crust ---
8 cups high protein flour
2 oz fresh baker's yeast
1 cup ice water with ice flakes
2 oz shortening
2 Tbsp salt
Pesto sauce ---
1 1/2 cups extra virgin olive oil
4 cups fresh basil leaves, packed tight
6 to 8 garlic cloves, chopped
1/4 cup pine nuts
2 to 3 cups freshly grated parmesanH
Red sauce ---
1 #10 can high density crushed tomatoes
2 Tbsp olive oil
2 cloves garlic, minced
1 lg onion, finely chopped
3 Tbsp chopped fresh basil
3 Tbsp chopped fresh parsley
2 tsp dried oregano
1 Tbsp salt
freshly ground black pepper
The crust:
lightly grease a 12" pizza pan with vegetable oil. Measure the ice cold water into a lg bowl. Sprinkle on the yeast in an even layer. Let the mixture sit for 7 minutes. Add the shortening, salt and flour, a cup at a time, to the yeast mixture and stir with a wooden spoon until the flour is incorporated. The dough should be slightly sticky. Lightly flour a work surface and knead the dough for 8-10 minutes, until smooth. Divide the dough into six sections and shape each section in
to a ball. You can freeze the excess dough and proceed by shaping one ball of dough into a circle. Never toss the dough! Next, place the dough at the bottom of your 12" pan so that the entire bottom of the pan is covered.
Pesto sauce:
place the garlic, basil leaves, olive oil, cheese and pine nuts in your blender or processor and process until pureed. Pesto will keep several weeks, refrigerated.
Red sauce:
place a lg pot with a heavy bottom on medium-high heat and let it get hot, about 4
5 seconds. Add the olive oil and onion. Saut
, stirring often, about 10 minutes. Add garlic, stir and cook for 1 min. more. Increase the heat to high, and cook until the liquid is reduced by half. Stir in the tomatoes, basil, parsley, oregano, salt and pepper. When the sauce begins to bubble, turn the heat down to low, cover the pot halfway and let the sauce simmer, stirring occasionally for at least 45 minutes, until it begins to thicken. Longer cooking time makes for a thicker, more inte
nsely-flavored sauce.
Toppings:
Mozzarella cheese
Fresh primavera vegetables (nothing from a can!): Broccoli, cauliflower, zucchini, yellow squash, garlic, yellow peppers, red peppers, fresh Roma tomatoes
Meats: pepperoni, italian sausage, bacon
Assembling the pizza:
spread the pesto sauce on top of the dough which is covering the bottom of your 12" pan. Add the red sauce on top of the pesto sauce. Top with mozzarella and any of your favorite toppings. Bake at 450
f for 2 minutes.
MakesE
6 12" pizzas.
Party]
Best Pizza in America The crust --- 8 cups high protein flour 2 oz fresh baker's yeast 1 cup ice water with ice flakes 2 oz shortening 2 Tbsp salt^
rztraminer
30 min
3 min
The crust
8 cups high protein flour
2 ounces fresh baker's yeast
1 cup ice water with ice flakes
2 ounces shortening
2 tbsp salt
Pesto sauce
1 1/2 cups extra virgin olive oil
4 cups fresh basil leaves, packed tight
6 to 8 garlic cloves, chopped
1/4 cup pine nuts
2 to 3 cups freshly grated parmesan
Red sauce
1 #10 can high density crushed tomatoes
2 tbsp olive oil
2 cloves garlic, minced
1 large onion, finely chopped
3 tbsp chopped fresh basil
3 tbsp chopped fresh parsley
2 tsp dried oreB/gano
1 tbsp salt
freshly ground black pepper
The crust ---
8 cups high protein flour
2 oz fresh baker's yeast
1 cup ice water with ice flakes
2 oz shortening
2 Tbsp salt
Pesto sauce ---
1 1/2 cups extra virgin olive oil
4 cups fresh basil leaves, packed tight
6 to 8 garlic cloves, chopped
1/4 cup pine nuts
2 to 3 cups freshly grated parmesan
Red sauce ---
1 #10 can high density crushed tomatoes
2 Tbsp olive oil
2 cloves garlic, minced
1 lg onion, finely chopped
3 Tbsp chopped fresh basil
3 Tbsp chopped fresh parsley
2 tsp dried oregB,ano
1 Tbsp salt
freshly ground black pepper
Buffalo Chicken WingsB
PoultryC AppetizerD
AmericanF
2 lb chicken wingettes or drumettes
1/4 cup butter
1/4 cup frank's louisiana red hot sauce or to taste
1 Tbsp vinegar
1 tsp paprika
Prepare grill for cooking. Melt butter in a sm saucepan. Stir in hot sauce, paprika and vinegar. Add mixture to uncooked chicken wings. Place wings on hot grill and cook for 5 to 7 min. or until chicken is cooked thoroughly. Serve with Blue Cheese Dip Serves 3-4 as appetizer.
Party]
Buffalo Chicken Wings 2 lb chicken wingettes or drumettes 1/4 cup butter 1/4 cup frank's louisiana red hot sauce or to taste 1 Tbsp vinegar 1 tsp paprika^
5 min
5 min
2 lb chicken wingettes or drumettes
1/4 cup butter
1/4 cup frank's louisiana red hot sauce or to taste
1 tbsp vinegar
1 tsp paprika
2 lb chicken wingettes or drumettes
1/4 cup butter
1/4 cup frank's louisiana red hot sauce or to taste
1 Tbsp vinegar
1 tsp paprika
C.C.A. Greek Prawns, Escab
SeafoodC AppetizerD
GreekF
3 lb prawns, peeled and deveined
1 cup olive oil
1 bell pepper, 1" dice
3 to 4 fresh red chilies, chopped
2 bay leaves
2 tsp paprika
3 to 4 cups red wine vinegar
12 cloves garlic, chopped
1 Tbsp fresh rosemary and thyme (mixed), chopped
4 Tbsp cilantro, coarse chopped
3 ears corn, cooked and sliced
24 nicoise or kalamata olives
1/2 lb feta cheese, cut into 1" cubes
Note: escab
che is usually served at room temp, but it is very good served hot or warn. Saut
prawns in hot olive oil very quickly until about half cooked. Remove from pan and reserve. In same pan add garlic, peppers and chilies, and bay leaves until lightly colored then add paprika, vinegar and cook over high heat. Reduce and add herbs and seasoning and simmer for a few min. with prawns. Allow to cool slightly and garnish with feta cheese and olives, hard boiled eggs, corn and cilantro. YB
ield: 12 portions
Vegetarian]
C.C.A. Greek Prawns, Escab
che 3 lb prawns, peeled and deveined 1 cup olive oil 1 bell pepper, 1" dice 3 to 4 fresh red chilies, chopped 2 bay leaves 2 tsp paprika 3 to 4 cups red wine vinegar^
22 min
8 min
v3 lbs prawns, peeled and deveined
1 cup olive oil
1 bell pepper, 1" dice
3 to 4 fresh red chilies, chopped
2 bay leaves
2 tsp paprika
3 to 4 cups red wine vinegar
12 cloves garlic, chopped
1 tbsp fresh rosemary and thyme (mixed), chopped
4 tbsp cilantro, coarse chopped
3 ears corn, cooked and sliced
24 nicoise or kalamata olives
1/2 lb feta cheese, cut into 1" cubes
q3 lb prawns, peeled and deveined
1 cup olive oil
1 bell pepper, 1" dice
3 to 4 fresh red chilies, chopped
2 bay leaves
2 tsp paprika
3 to 4 cups red wine vinegar
12 cloves garlic, chopped
1 Tbsp fresh rosemary and thyme (mixed), chopped
4 Tbsp cilantro, coarse chopped
3 ears corn, cooked and sliced
24 nicoise or kalamata olives
1/2 lb feta cheese, cut into 1" cubes
Campanile's Onion RingsB
VegetablesC AppetizerD
AmericanF
4 red onion sliced 1/4" thick
3 Tbsp balsamic vinegar
2 cup flour
1 cup cornstarch
1 Tbsp baking soda
1 Tbsp baking powder
1/2 tsp salt
&GF1 (12 oz) bottle dark beer ice cold
Soda water ice cold
Oil for frying
Marinate onions in balsamic vinegar for 1 hour. Meanwhile, prepare batter, mixing flour, cornstarch, baking soda, baking powder, and salt in a lg bowl placed on top of lg bowl filled with ice. Whisk in beer, then enough soda water to thin batter to point where it just coats spoon.
Heat oil for frying to 375
f. Keeping batter on ice, dredge onions in batter and fry until light brown, about 1 minute. Remove and drain.
Low Cost]
Campanile's Onion Rings 4 red onion sliced 1/4" thick 3 Tbsp balsamic vinegar 2 cup flour 1 cup cornstarch 1 Tbsp baking soda 1 Tbsp baking powder 1/2 tsp salt^
8 min
4 red onion sliced 1/4" thick
3 tbsp balsamic vinegar
2 cup flour
1 cup cornstarch
1 tbsp baking soda
1 tbsp baking powder
1/2 tsp salt
1 (12 oz) bottle dark beer ice cold
soda water ice cold
oil for frying
4 red onion sliced 1/4" thick
3 Tbsp balsamic vinegar
2 cup flour
1 cup cornstarch
1 Tbsp baking soda
1 Tbsp baking powder
1/2 tsp salt
1 (12 oz) bottle dark beer ice cold
Soda water ice cold
Oil for frying
Caramelized TomatoesB
VegetablesC AppetizerD
CaliforniaFX6 med firm tomatoes
3 slices egg bread
3 Tbsp unsalted butter, melted
4 Tbsp brown sugar
Cut a thin slice from the top of each tomato. Scoop out most but not all of the pulp. Set pulp aside. Sprinkle tomato cavities with salt. Toast the bread slightly to keep it firm and give it color; cut into sm cubes. Spoon butter over cubes of toast and sprinkle with brown sugar. Add 1/2 of the pulp you set aside to toast cubes quickly and fill tomatoes with mixture. Place in greased baking pan and bake uncovered at 350
Clean and rinse fish. Pat dry with clean cloth. Remove skin and bones. Shred. Shell and devein any seafood that would require it. Place all seafood in casserole dish. Cover in lime juice. Refrigerate 2 hours. Stir. Refrigerate 2 hours. Drain lime juice. Mix together Jalape
o, onion, oil, tomato, vinegar, salt, pepper, oregano. Stir tomato mixture into fish, coating completely. Refrigerate 3 hours. Bring to room temp before serving (about 15 min). Garnish with lime wedges.
Variation: Use lB
emon instead of lime juice.
Low fat/Low Cal.]
Ceviche 1 lb variety seafood (shrimp, scallops, whitefish), sushi grade 1 1/2 cup fresh lime juice 2 minced pickled Jalape
Bring 18 oz water and sea salt to boil in a heavy based saucepan. Reduce heat to a simmer and slowly add the polenta, stirring with a wooden spoon until it is completely blended. The polenta needs to be cooked for about 40 min. with regular stirring until it falls away from the side of the pan until stiff. Spread the polenta onto a flat surface, 3/4" deep and let it rest until cold, then cut into slices. Chop the anchovies and mix with the rosemary in a bowl. Slowly add the lemon juice and
@ blend to a paste. Add the oil a little at a time. Heat the grill until very hot. Brush the polenta with olive oil and grill for 3 or 4 min. on each side until lightly charred. Toss the rucola with some extra virgin olive oil and lemon juice. Place the polenta on the salad and pour over the sauce. Serves 4 as a starter
Vegetarian
Char-Grilled Polenta with Rosemary Sauce 1 tsp sea salt 3 oz polenta 2 oz salted anchovies 2 tsp chopped fresh rosemary 2 Tbsp lemon juice 2 oz extra virgin olive oil Rucola salad leaves^
3 min
45 min
1 tsp sea salt
3 oz polenta
2 oz salted anchovies
2 tsp chopped fresh rosemary
2 tbsp lemon juice
2 oz extra virgin olive oil
rucola salad leaves
1 tsp sea salt
3 oz polenta
2 oz salted anchovies
2 tsp chopped fresh rosemary
2 Tbsp lemon juice
2 oz extra virgin olive oil
Rucola salad leaves
Chicken Liver PateB
PoultryC AppetizerD
FrenchF
1 lb chicken livers
2 Tbsp olive oil
1 med tomato, diced, peeled
1/2 brown onion, sliced
1 garlic clove, sliced
2 Tbsp tomato sauce (or paste)
1 Tbsp worcestershire sauceG41/2 lb mushrooms
A bit of parsley
1/2 cup white wine
the onion and garlic in the olive oil until wilted. Add the chicken livers and toss for about 3 or 4 minutes. Add all other ingredients except the wine. Mix well & simmer slowly for about 8 min. , tossing from time to time. Add the wine and cover for about 10 more min. or so. Season with salt and pepper. After the livers are cooked, set aside and let them cool off. Combine in a food processor and blend until smooth. Pour into an appropriate dish and put the" pate" in a the fridge aboBLut 1 hour or so . Serve with your favorite" cracker" or sm slices of toast .
Rinse mushrooms and remove caps from stems. Place caps in zipper-lock bag with olive oil, salt and pepper. Gently shake to coat and arrange on an ovenproof serving dish. Trim bottoms from stems and mince stems. Heat butter in heavy saut
pan over med-high heat until foam subsides and add minced stems, shallots, garlic and parsley. Saut
for 2 to 3 min. while stirring over med-high heat. Reduce heat to med and stir in clams. Cook and stir for 2 minutes. Reduce heat to low and add wine, mixiB
ng well. Finally add bread crumbs and blend. Remove from heat. Divide filling among caps and top each with Parmesan. Bake in preheated 350
f. oven for 25 minutes, tops should be brown. Serve hot or at room temp. Serves 6-8 as an appetizer. By Chef Harry.
Party]
Clam Stuffed Mushrooms 24 2" diameter white mushrooms 1 Tbsp olive oil 1 tsp salt 1 Tbsp cracked pepper 1 cup unsalted butter 1/4 cup minced shallots 1 Tbsp minced garlic^
12 min
30 min
%24 2" diameter white mushrooms
1 tbsp olive oil
1 tsp salt
1 tbsp cracked pepper
1 cup unsalted butter
1/4 cup minced shallots
1 tbsp minced garlic
2 tbsp chopped fresh parsley
3/4 cup minced fresh shucked clams
1/4 cup white wine
1/2 cup plain bread crumbs
1/2 cup grated Parmesan cheese
!24 2" diameter white mushrooms
1 Tbsp olive oil
1 tsp salt
1 Tbsp cracked pepper
1 cup unsalted butter
1/4 cup minced shallots
1 Tbsp minced garlic
2 Tbsp chopped fresh parsley
3/4 cup minced fresh shucked clams
1/4 cup white wine
1/2 cup plain bread crumbs
1/2 cup grated Parmesan cheese
0A+Coucou Seebzamini, Potato And Onion PancakeB
PotatoesC AppetizerD
Middle EastFu1 lb potatoes
1 lg onion, diced
4 eggs
1/4 tsp turmeric
1/2 tsp salt
1/2 tsp ground black pepper
Olive oil for frying
1) Peel potatoes, then boil until tender, drain and mash, set aside.
2) In a frying pan brown onions, set aside.
3) In a lg bowl combine potatoes and onions, add all remaining ingredients combine well.
4) In a frying pan cook pancakes just as you would regular pancakes.
Vegetarian]
Coucou Seebzamini, Potato And Onion Pancake 1 lb potatoes 1 lg onion, diced 4 eggs 1/4 tsp turmeric 1/2 tsp salt 1/2 tsp ground black pepper Olive oil for frying^
15 min
1 lbs potatoes
1 large onion, diced
4 eggs
1/4 tsp turmeric
1/2 tsp salt
1/2 tsp ground black pepper
olive oil for frying
w1 lb potatoes
1 lg onion, diced
4 eggs
1/4 tsp turmeric
1/2 tsp salt
1/2 tsp ground black pepper
Olive oil for frying
1A$Crab Dip with Garlic and Herb ToastsB
SeafoodC AppetizerD
AmericanF
1 Tbsp olive oil
1 cup finely minced yellow onion
1 Tbsp finely minced garlic
2 Tbsp heavy cream
1/2 lb cream cheese
1 lb lump crab meat
1 tsp chopped parsley
1 tsp chopped basil
1 tsp chopped chives
Dash of salt, freshly ground black pepper and cayenne pepper
Toasts ---
3/4 cup olive oilH
2 tsp mashed garlic
1 Tbsp very finely minced chives
1 Tbsp very finely minced basil
1 Tbsp very finely minced parsley
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 loaf, fresh, crusty french bread
1. Heart the olive oil in a heavy-bottomed sauce pan over med heat. Add the onions and garlic and saut
for 2 minutes, stirring to prevent browning. Add the heavy cream and stir to combine. Add the cream cheese and whisk until all of the cheese is melted and you have a smooth mixture.
2. Remove the pan from the heat and place the mixture in a bowl. Let it cool for 10 min. at room temp. Fold in the crab meat, herbs and seasonings. Serve immediately or refrigerate and serve chilled. Accompan
y with Herb Toasts. From The Mansion on Turtle Creek in Dallas.
Herb Toasts
1. Preheat oven to 350
2. Combine all of the ingredients except the French bread and let them sit for 15 minutes. Slice the bread into thin slices. Lay the slices on a baking sheet and brush the tops with the herbed olive oil. Bake the slices at 250
for 8 to 10 min. or until they are crisply toasted and light golden in color.
Note: All crab meat should be gently picked over to remove any possible remaining sC
hell. Place the crab meat in a strainer and press down lightly to extract any extra water. When using lump crab, you want to keep it as intact as possible. Yield: 2 cups
Party]
Crab Dip with Garlic and Herb Toasts 1 Tbsp olive oil 1 cup finely minced yellow onion 1 Tbsp finely minced garlic 2 Tbsp heavy cream 1/2 lb cream cheese 1 lb lump crab meat 1 tsp chopped parsley^
20 min
30 min
1 tbsp olive oil
1 cup finely minced yellow onion
1 tbsp finely minced garlic
2 tbsp heavy cream
1/2 lb cream cheese
1 lb lump crab meat
1 tsp chopped parsley
1 tsp chopped basil
1 tsp chopped chives
dash of salt, freshly ground black pepper and cayenne pepper
Toasts
3/4 cup olive oil
2 tsp mashed garlic
1 tbsp very finely minced chives
1 tbsp very finely minced basil
1 tbsp very finely minced parsley
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 loaf, fresh, crusty french bread
1 Tbsp olive oil
1 cup finely minced yellow onion
1 Tbsp finely minced garlic
2 Tbsp heavy cream
1/2 lb cream cheese
1 lb lump crab meat
1 tsp chopped parsley
1 tsp chopped basil
1 tsp chopped chives
Dash of salt, freshly ground black pepper and cayenne pepper
Toasts ---
3/4 cup olive oil
2 tsp mashed garlic
1 Tbsp very finely minced chives
1 Tbsp very finely minced basil
1 Tbsp very finely minced parsley
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 loaf, fresh, crusty french breaB
Crispy Baked Squash CakesB
VegetablesC AppetizerD
CaliforniaF
5 lb med size yellow squash
2 eggs, beaten
1 cup bread crumbs
2 Tbsp chopped onion
4 oz (1 stick) butter or margarine, softened
1/4 cup sugarGrSalt as needed
Dash pepper
Nonstick vegetable spray
Additional bread crumbs for topping (or crushed ritz crackers)
Trim ends of squash and cut into lg pieces. Drop squash into an lg saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender (ten minutes, at most). Drain in a colander, then mash. In a lg mixing bowl, combine squash with eggs, bread crumbs, onion, butter, sugar, salt and pepper. Turn into a 3 qt casserole which has been lightly greased or sprayed with nonstick vegetable spray. Cover with a light layer of bread crumbs (or crushed crackers). Bake at 350
Bx f until lightly browned. Makes 10 servings. Variation: Add 1 to 1 1/2 cups cheddar cheese and 1 jalape
o pepper, diced.
Vegetarian]
Crispy Baked Squash Cakes 5 lb med size yellow squash 2 eggs, beaten 1 cup bread crumbs 2 Tbsp chopped onion 4 oz (1 stick) butter or margarine, softened 1/4 cup sugar^
15 min
20 min
5 lb med size yellow squash
2 eggs, beaten
1 cup bread crumbs
2 tbsp chopped onion
4 oz (1 stick) butter or margarine, softened
1/4 cup sugar
Salt as needed
Dash pepper
Nonstick vegetable spray
Additional bread crumbs for topping (or crushed ritz crackers)
5 lb med size yellow squash
2 eggs, beaten
1 cup bread crumbs
2 Tbsp chopped onion
4 oz (1 stick) butter or margarine, softened
1/4 cup sugar
Salt as needed
Dash pepper
Nonstick vegetable spray
Additional bread crumbs for topping (or crushed ritz crackers)
3A/Crispy Fried Oysters with Horseradish RemouladeB
SeafoodC AppetizerD
AmericanF
1 cup mayonnaise
1/2 cup creme fraiche
1 oz fresh horseradish root, grated
1/2 oz lemon juice, fresh
1 tsp flat-leaf parsley, minced
Kosher salt, to taste
Black pepper, to tasteGe3 lg egg
30 oysters
7 oz all-purpose flour
5 oz japanese bread crumbs
1 1/2 qt canola oil, for frying
1 Fold crisp, white napkins into an attractive setting in 6 shallow soup bowls. Set aside.
2 Whisk together the mayonnaise, creme fraiche, grated horseradish, lemon juice, parsley, salt and pepper, cover and refrigerate until ready to use.
3 Beat the eggs and pour into a shallow bowl. Shuck the oysters, reserving the bottom of each one. Pour flour into a shallow bowl and season with salt and pepper. Place the bread crumbs in a shallow bowl.
4 One at a time, dredge oysters in flour, dip
into the egg wash, and then coat with bread crumbs. Continue until all oysters are coated.
5 Heat the oil to 365
F/180
C. Add oysters, a few at a time, and fry for about 1 min. or until golden. Drain on a paper towel keeping warm. Continue frying until all oysters have been cooked.
6 Remove horseradish remoulade from the refrigerator. Place 1/2 Tbsp into each of the reserved oyster shells. Place a warm oyster on top. Arrange into each of the prepared napkins. Serve immediately. 6 serving
C6s. by Charlie Palmer Publication: Great American Food.
Vegetarian]
Crispy Fried Oysters with Horseradish Remoulade 1 cup mayonnaise 1/2 cup creme fraiche 1 oz fresh horseradish root, grated 1/2 oz lemon juice, fresh 1 tsp flat-leaf parsley, minced Kosher salt, to taste Black pepper, to taste^
30 min
1 cup mayonnaise
1/2 cup creme fraiche
1 oz fresh horseradish root, grated
1/2 oz lemon juice, fresh
1 tsp flat-leaf parsley, minced
kosher salt, to taste
black pepper, to taste
3 large egg
30 oysters
7 oz all-purpose flour
5 oz japanese bread crumbs
1 1/2 qt canola oil, for frying
1 cup mayonnaise
1/2 cup creme fraiche
1 oz fresh horseradish root, grated
1/2 oz lemon juice, fresh
1 tsp flat-leaf parsley, minced
Kosher salt, to taste
Black pepper, to taste
3 lg egg
30 oysters
7 oz all-purpose flour
5 oz japanese bread crumbs
1 1/2 qt canola oil, for frying
Cuban EmpanadasB
BeefC AppetizerD Caribbean
8 lg biscuits (lg refrigerated ones are good)
1/2 lb ground meat (can use beef, chicken or turkey)
1/2 cup tomato sauce
1/2 cup whole kernel corn
1 cup cheddar cheese, grated
G"1 Tbsp sugar
1 egg, lightly beaten
y1. Brown ground meat. Drain off any fat.
2. Add next four ingredients to meat.
3. Pat out biscuits 1/2" thick and put a lg spoonful of meat mixture on each biscuit. Brush biscuit edges with egg, fold biscuit in half like you would a turnover, and crimp the edges sealed with a fork.
4. Bake at 375
f for 15 min. on cookie sheet.
Makes 8 servings. by Cuban chef omir almoguera.
Holiday]
Cuban Empanadas 8 lg biscuits (lg refrigerated ones are good) 1/2 lb ground meat (can use beef, chicken or turkey) 1/2 cup tomato sauce 1/2 cup whole kernel corn 1 cup cheddar cheese, grated^
12 min
15 min
8 large biscuits (large refrigerated ones are good)
1/2 lb ground meat (can use beef, chicken or turkey)
1/2 cup tomato sauce
1/2 cup whole kernel corn
1 cup cheddar cheese, grated
1 tbsp sugar
1 egg, lightly beaten
8 lg biscuits (lg refrigerated ones are good)
1/2 lb ground meat (can use beef, chicken or turkey)
1/2 cup tomato sauce
1/2 cup whole kernel corn
1 cup cheddar cheese, grated
1 Tbsp sugar
1 egg, lightly beaten
Curry Cajun Spiced ChickenB
PoultryC AppetizerD
AmericanF
1/3 cup honey
3 Tbsp water
3 Tbsp prepared mustard
2 Tbsp margarine
2-3 tsp cajun seasoning
2-3 tsp curry powder
1 tsp lemon juiceGd1 clove garlic, minced
6 skinless, boneless chicken breast halves (about 1 1/2 lbs)
Hot cooked rice
Mix the ingredients together, pour over chicken, turning to coat. Arrange in a single layer. Bake, uncovered, in a 350
f oven about 30 min or until chicken is tender and no longer pink. Serve with hot cooked rice.
6 skinless, boneless chicken breast halves (about 1 1/2 lbs)
hot cooked rice
1/3 cup honey
3 Tbsp water
3 Tbsp prepared mustard
2 Tbsp margarine
2-3 tsp cajun seasoning
2-3 tsp curry powder
1 tsp lemon juice
1 clove garlic, minced
6 skinless, boneless chicken breast halves (about 1 1/2 lbs)
Hot cooked rice
Deviled ShrimpB
SeafoodC AppetizerD
ItalianF
1/2 cup butter, room temp.
4 anchovy fillets, drained and minced
2 cloves garlic, pressed
1 1/2 tsp dijon mustard
1 1/2 tsp tabasco sauce
1 1/2 tsp worcestershire sauceGT1/4 tsp salt
40 lg shrimp, uncooked, peeled & deveined
1/4 cup fresh parsley, minced
NUsing the back of a spoon, mash butter, anchovies, garlic, mustard, tabasco, worcestershire, and salt in a sm bowl. Preheat broiler. Place shrimp in a single layer in a lg baking dish. Spread butter mixture over shrimp. Broil shrimp without turning for about 5 min. or until cooked through. Sprinkle with parsley and serve. Serves: 8.
1/2 bn fresh parsley; choppedGi1 1/2 lemons (or more), juice only
Salt & freshly ground pepper
1 cup hot water
1 lb jar grapevine leaves
Heat the 1/2 cup oil in a skillet. Add the onion and scallions and saut
for about 5 minutes, until soft and transparent. Add the garlic and cook for a few minutes, then add the rice, dill, parsley, lemon juice, salt, pepper, and remaining 1/4 cup olive oil. Stir well, then add the hot water. Cover and simmer about 5 minutes. Remove from the heat and cool.
Meanwhile, carefully remove the grapevine leaves from the jar, leaving the brine in the jar. Wash grapevine leaves thoroughly and drain
, then with a sharp knife cut the heavy stems from the leaves. (if using fresh grapevine leaves use the same procedure, parboiling leaves for 5 min. when not tender, then drain.) Line an enameled pan with a few heavy grapevine leaves and set aside. To stuff a grapevine leaf, put it on your working surface rough side up and stem end near you, and place a teaspoonful of the rice mixture near the stem end. Using both hands, fold the part of the leaf near you up and over the filling. Then fold
the right side of the leaf over the filling, then the left side, and roll tightly and back away from you and toward the pointed end of leaf. Place the" dolma", seam side down, in the prepared pan. Continue stuffing grapevine leaves until the mixture has been used. (if any grapevine leaves remain, replace in the reserved brine for future use.) Place an inverted plate on the dolmades, then add enough water to cover the dolmades (about 1 to 1-1/2 cups). Bring to a boil, then cover the pan, l
ower the heat, and simmer as slowly as possible for 1-1/4 hours, then taste one to see if the rice is tender, and continue cooking slowly if necessary. Cool, then chill. Serve cold, as an appetizer or as an entree.
Note: an important variation, particularly in Macedonia and thrace: add a few Tbsp of raisins and pine nuts to the filling when adding the rice. Also, you may vary the size of dolmades as you wish by adding 1-1/2 tsp of the filling. However, be consistent to allow them to cook a
EJt the same rate. They may be stored in the refrigerator for a week or so.
Holiday]
Dolmades Yialandzi, Stuffed Grape Leaves 3/4 cup olive oil 1/2 sm onion; chopped 8 scallions; chopped fine 2 lg garlic cloves; chopped 1 cup raw long-grain rice 1 bn fresh dill; chopped 1/2 bn fresh parsley; chopped^
30 min
3/4 cup olive oil
1/2 sm onion; chopped
8 scallions; chopped fine
2 lg garlic cloves; chopped
1 cup raw long-grain rice
1 bn fresh dill; chopped
1/2 bn fresh parsley; chopped
1 1/2 lemons (or more), juice only
salt & freshly ground pepper
1 cup hot water
1 lb jar grapevine leaves
3/4 cup olive oil
1/2 sm onion; chopped
8 scallions; chopped fine
2 lg garlic cloves; chopped
1 cup raw long-grain rice
1 bn fresh dill; chopped
1/2 bn fresh parsley; chopped
1 1/2 lemons (or more), juice only
Salt & freshly ground pepper
1 cup hot water
1 lb jar grapevine leaves
8A Egg RollsB
PoultryC AppetizerD
Chinese
Filling ----
2 cup vegetable oil
8 oz diced smoked chicken
2 oz chinese dried black mushrooms (see cook's notes)
2 1/2 heads napa cabbage, cored and shreddedG
3 lg carrots, peeled and cut into 1/2" long match sticks
6 oz oil-packed sun-dried tomatoes, drained and cut into strips
7 3/4 oz cellophane noodles
4 Tbsp minced cilantro
White pepper & salt to tasteHk1 pkg (40-45 sheets) of super-thin egg roll wrappers
1 beaten egg yolk
2 to 3 cups vegetable oil for frying
Soak dried mushrooms in warm water for 20 to 25 minutes. Cut off stems and discard. Slice caps into thin strips. Soak cellophane noodles 10 min. in hot water or until softened; drain. For traditional egg rolls, substitute 8 oz of ground pork for smoked chicken. You can also substitute 8 oz of shrimp, if preferred. Make sure to precook the shrimp and drain off excess water before mixing.
Heat wok on high and pour in 1/2 cup oil. When oil is hot, add chicken, breaking it apart rapidly with a
spoon to avoid clumping. Add mushrooms, cabbage, carrots and mushrooms. Stir rapidly. Add tomatoes. After mixture is heated thoroughly and cabbage is softened, add bean threads. Add cilantro last to prevent leaves from losing their pungency. Season with salt and pepper. Let the filling cool before rolling. Lay several egg roll wrappers on work surface. Place about 2 rounded Tbsp of filling along bottom of each wrapper; roll once, enclosing the filling, and fold in the sides of the wrapper
. Roll, making a tight cylinder. Dip a brush into egg yolk; brush on edges to seal wrapper before frying, to prevent unraveling. Press to seal.
Heat vegetable oil in wok or large, heavy-bottomed saucepan; add spring rolls in sm batches. Cook over high heat until golden brown on all sides, about 2 to 3 minutes. Remove with slotted spoon and drain on paper towels. Serve piping hot. Makes approximately 40 rolls. Sweet and sour sauce 3 Tbsp apricot preserves 1 Tbsp soy sauce 3 Tbsp cider vineg
ar 1 Tbsp sugar 1/4 cup water 1 Tbsp cornstarch dissolved in 1/4 cup water procedure: in a sm saucepan over med heat, mix first five ingredients. Simmer for 2 minutes, stirring constantly; gradually stir in cornstarch mixture; cook until thickened, stirring constantly.
Party]
Egg Rolls Filling ---- 2 cup vegetable oil 8 oz diced smoked chicken 2 oz chinese dried black mushrooms (see cook's notes) 2 1/2 heads napa cabbage, cored and shredded^
45 min
3 min
Filling ----
2 cup vegetable oil
8 oz diced smoked chicken
2 oz chinese dried black mushrooms (see cook's notes)
2 1/2 heads napa cabbage, cored and shredded
3 large carrots, peeled and cut into 1/2" long match st...
6 oz oil-packed sun-dried tomatoes, drained and cut int...
7 3/4 oz cellophane noodles
4 tbsp minced cilantro
white pepper & salt to taste
1 package (40-45 sheets) of super-thin egg roll wrapper...
1 beaten egg yolk
2 to 3 cups vegetable oil for frying
Filling ----
2 cup vegetable oil
8 oz diced smoked chicken
2 oz chinese dried black mushrooms (see cook's notes)
2 1/2 heads napa cabbage, cored and shredded
3 lg carrots, peeled and cut into 1/2" long match sticks
6 oz oil-packed sun-dried tomatoes, drained and cut into strips
7 3/4 oz cellophane noodles
4 Tbsp minced cilantro
White pepper & salt to taste
1 pkg (40-45 sheets) of super-thin egg roll wrappers
1 beaten egg yolk
2 to 3 cups vegetable oil for frying
9A#Falafel, Deep Fried Chick Pea BallsB
BeansC AppetizerD
Middle EastF
1/2 cup bulghur wheat (fine)
1 1/2 cups torn pocket bread
2 cups canned chick peas drained (garbanzo beans)
1/4 cup fresh lemon juice
2 tsp garlic, minced
1 Tbsp cilantro, mincedGk1/2 tsp red pepper flakes
1 tsp ground cumin
1 tsp salt
1 tsp pepper
Oil for frying (peanut oil works well)
1) in a deep plate, add wheat and spread out evenly, then add enough water to cover. Let soak until soft, then drain. Set aside.
2) soak torn bread in water, until moistened, then squeeze as much water as possible out of bread. Set aside.
3) in a food processor combine remaining ingredients, process until smooth. Then add wheat & bread and process until well incorporated.
4) let mixture rest for a half hour, then form 1" balls
5) in a electric skillet set at 400
f, filled with about 1" oiB;l, fry falafel turning often until brown (about 10 minutes)
Vegetarian]
Falafel, Deep Fried Chick Pea Balls 1/2 cup bulghur wheat (fine) 1 1/2 cups torn pocket bread 2 cups canned chick peas drained (garbanzo beans) 1/4 cup fresh lemon juice 2 tsp garlic, minced 1 Tbsp cilantro, minced^
Cabernet Sauvignon
18 min
5 min
"1/2 cup bulghur wheat (fine)
1 1/2 cups torn pocket bread
2 cups canned chick peas drained (garbanzo beans)
1/4 cup fresh lemon juice
2 tsp garlic, minced
1 tbsp cilantro, minced
1/2 tsp red pepper flakes
1 tsp ground cumin
1 tsp salt
1 tsp pepper
oil for frying(peanut oil works well)
1/2 cup bulghur wheat (fine)
1 1/2 cups torn pocket bread
2 cups canned chick peas drained (garbanzo beans)
1/4 cup fresh lemon juice
2 tsp garlic, minced
1 Tbsp cilantro, minced
1/2 tsp red pepper flakes
1 tsp ground cumin
1 tsp salt
1 tsp pepper
Oil for frying (peanut oil works well)
French Fried MushroomsB
VegetablesC AppetizerD
AmericanFg30 med mushrooms
1 egg
1 cup corn flake crumbs
1/3 cup flour
1/2 tsp salt
1/2 cup milk
Parmesan, gratedG
Lemon wedges
Preheat the deep fryer. Beat the egg with the milk and salt in a shallow dish. Place the flour in another shallow dish. Place the corn flake crumbs in a third shallow dish. Roll each mushroom in the flour. Dip each mushroom in the egg. Coat each mushroom with the corn flake crumbs. Fry the mushrooms until golden (1-2 minutes). Drain. Sprinkle lightly with salt. Sprinkle grated parmesan over. Serve with lemon wedges. Yields 30 appetizers
Party]~French Fried Mushrooms 30 med mushrooms 1 egg 1 cup corn flake crumbs 1/3 cup flour 1/2 tsp salt 1/2 cup milk Parmesan, grated^
f ShareWare
8 min
3 min
|30 medium mushrooms
1 egg
1 cup corn flake crumbs
1/3 cup flour
1/2 tsp salt
1/2 cup milk
parmesan, grated
Lemon wedges
u30 med mushrooms
1 egg
1 cup corn flake crumbs
1/3 cup flour
1/2 tsp salt
1/2 cup milk
Parmesan, grated
Lemon wedges
Fried Artichoke HeartsB
VegetablesC AppetizerD
California
=FW8 artichoke hearts, cooked tender
12 oz beer
1 cup flour
Pepper
Flour
Lemon Wedges
-Preheat the deep fryer. Cut the artichoke hearts into quarters. Dredge in flour. Whisk the beer, the measured amount of flour, the salt and the pepper together. Dip the flour covered pieces of artichoke heart into the batter. Deep fry until golden brown. Drain thoroughly. Serve hot with lemon wedges.
Vegetarian]nFried Artichoke Hearts 8 artichoke hearts, cooked tender 12 oz beer 1 cup flour Salt Pepper Flour Lemon Wedges^
8 min
5 min
]8 artichoke hearts, cooked tender
12 oz beer
1 cup flour
Pepper
Flour
Lemon Wedges
Y8 artichoke hearts, cooked tender
12 oz beer
1 cup flour
Pepper
Flour
Lemon Wedges
Fried ClamsB
SeafoodC AppetizerD
AmericanFt1 egg, separated
1/2 cup milk
1/4 tsp salt
1 Tbsp butter, melted
1/2 cup flour, sifted
1 pt raw maine clams, shucked
Beat egg white until stiff. Add milk, salt, and melted butter to egg yolk and beat together. Add flour and stir. Fold into stiffly beaten egg white. Drain clams and dip each into batter and fry in deep fat at 375
f until golden. Drain on paper towels.L
Vegetarian]
Fried Clams 1 egg, separated 1/2 cup milk 1/4 tsp salt 1 Tbsp butter, melted 1/2 cup flour, sifted 1 pt raw maine clams, shucked^
5 min
z1 egg, separated
1/2 cup milk
1/4 tsp salt
1 tbsp butter, melted
1/2 cup flour, sifted
1 pt raw maine clams, shucked
v1 egg, separated
1/2 cup milk
1/4 tsp salt
1 Tbsp butter, melted
1/2 cup flour, sifted
1 pt raw maine clams, shucked
Fried Dill PicklesC AppetizerD
AmericanF
8 dill pickles, cut into med thick slices
1/2 cup flour
1/4 cup beer
1 1/4 Tbsp paprika
1 1/4 Tbsp cayenne pepper
1 1/4 Tbsp black pepperGI1/2 tsp salt
2 tsp garlic powder
Hot pepper sauce to taste
Oil for frying
Mix together all ingredients except the pickles. Dip the pickle slices into the batter and drop into the hot oil until the pickles float to the top (about 4 minutes).L
Party]
Fried Dill Pickles 8 dill pickles, cut into med thick slices 1/2 cup flour 1/4 cup beer 1 1/4 Tbsp paprika 1 1/4 Tbsp cayenne pepper 1 1/4 Tbsp black pepper^
10 min
5 min
8 dill pickles, cut into medium thick slices
1/2 cup flour
1/4 cup beer
1 1/4 tbsp paprika
1 1/4 tbsp cayenne pepper
1 1/4 tbsp black pepper
1/2 tsp salt
2 tsp garlic powder
hot pepper sauce to taste
oil for frying
8 dill pickles, cut into med thick slices
1/2 cup flour
1/4 cup beer
1 1/4 Tbsp paprika
1 1/4 Tbsp cayenne pepper
1 1/4 Tbsp black pepper
1/2 tsp salt
2 tsp garlic powder
Hot pepper sauce to taste
Oil for frying
Fried OystersB
SeafoodC AppetizerD
AmericanF`1 cup milk
24 oysters, freshly shucked
Pepper
Cornmeal
Cracker crumbs
Vegetable shortening
1. Pour milk over oysters; soak 10 min.
2. Roll oysters in seasoned cornmeal or cracker crumbs.
3. Heat shortening; fry oysters quickly in very hot shortening until brown.
4. Drain well on paper towels before serving.L
Vegetarian]mFried Oysters 1 cup milk 24 oysters, freshly shucked Salt Pepper Cornmeal Cracker crumbs Vegetable shortening^
12 min
5 min
f1 cup milk
24 oysters, freshly shucked
Pepper
Cornmeal
Cracker crumbs
Vegetable shortening
b1 cup milk
24 oysters, freshly shucked
Pepper
Cornmeal
Cracker crumbs
Vegetable shortening
Garlic ToastB
BreadC AppetizerD
ItalianFl4 slices good quality white or egg bread
1 clove garlic, crushed
4 Tbsp butter
1 Tbsp finely chopped parsley
^Remove crusts from bread. Melt butter in sm skillet. Add garlic and cook over low heat for 2 minutes. Add parsley and salt to taste. Dip the bread into the garlic butter, coating each side, place on a baking sheet. Bake at 375
f. for 10 minutes, then turn and bake an additional 5 minutes. Drain on paper towels. May be frozen makes 12 to 16 toasts.
Party]yGarlic Toast 4 slices good quality white or egg bread 1 clove garlic, crushed 4 Tbsp butter 1 Tbsp finely chopped parsley^
5 min
15 min
r4 slices good quality white or egg bread
1 clove garlic, crushed
4 tbsp butter
1 tbsp finely chopped parsley
n4 slices good quality white or egg bread
1 clove garlic, crushed
4 Tbsp butter
1 Tbsp finely chopped parsley
Greek Stuffed PeppersB
VegetablesC AppetizerD
GreekFP1 cup cooked ground beef
1 cup cooked rice
Cumin
Green onion
Fresh mint
Cinnamon
In a pot, place desired amount of ground beef, wine, and water to cover beef. Add 1/2, 1 tsp cumin per lb of beef. Add a few garlic cloves. Cook until mixture boils and beef browns. Skim off the fat with a net strainer. This will result with lean beef on the bottom of the pot, and a beef broth to be used for soup or stock.
Combine ingredients and stuff a green or red pepper with it. Pour a fresh tomato puree over the top and microwave/bake until cooked.
Quick & Easy]fGreek Stuffed Peppers 1 cup cooked ground beef 1 cup cooked rice Cumin Green onion Fresh mint Cinnamon^
V1 cup cooked ground beef
1 cup cooked rice
Cumin
Green onion
Fresh mint
Cinnamon
R1 cup cooked ground beef
1 cup cooked rice
Cumin
Green onion
Fresh mint
Cinnamon
DA-Grilled Shrimp in Apricot Hoisin Sesame GlazeB
SeafoodC AppetizerD
California
For Glaze ----
1 Tbsp olive oil
2 Tbsp fresh minced garlic
1/4 cup sesame seeds
1 Tbsp fresh minced ginger root
1 cup apricot preserves
8 oz hoisin sauceGxFor shrimp ----
2 lb lg cleaned fresh shrimp
2 Tbsp fresh minced garlic
1/8 cup soy sauce
2 Tbsp extra virgin olive oil
Heat oil in heavy saucepan over med high heat and saut
garlic, sesame seeds and ginger for 2 minutes. Stir in apricot preserves and hoisin. Reduce heat to med Bring to simmer and reduce heat to keep warm. Toss shrimp with garlic, soy sauce and oil. Marinate up to 4 hours. Skewer shrimp and grill over hot coals until just done, about 2 min. per side. Remove shrimp from skewers to heatproof bowl and pour glaze over. Toss to coat. Serve warm or cold. Serves 8 or up to 24 as an appetizer.
Party]
Grilled Shrimp in Apricot Hoisin Sesame Glaze For Glaze ---- 1 Tbsp olive oil 2 Tbsp fresh minced garlic 1/4 cup sesame seeds 1 Tbsp fresh minced ginger root 1 cup apricot preserves 8 oz hoisin sauce^
4 hrs
3 min
For Glaze ----
1 tbsp olive oil
2 tbsp fresh minced garlic
1/4 cup sesame seeds
1 tbsp fresh minced ginger root
1 cup apricot preserves
8 oz hoisin sauce
For shrimp ----
2 lb lg cleaned fresh shrimp
2 tbsp fresh minced garlic
1/8 cup soy sauce
2 tbsp extra virgin olive oil
For Glaze ----
1 Tbsp olive oil
2 Tbsp fresh minced garlic
1/4 cup sesame seeds
1 Tbsp fresh minced ginger root
1 cup apricot preserves
8 oz hoisin sauce
For shrimp ----
2 lb lg cleaned fresh shrimp
2 Tbsp fresh minced garlic
1/8 cup soy sauce
2 Tbsp extra virgin olive oil
Guacamole TacosB
VegetablesC AppetizerD
CaliforniaF
4 ripe avocados
1/2 cup chopped tomato
1/4 cup chopped onion
dash tabasco sauce
2 Tbsp mayonnaise
12 taco shells
1 cup shredded lettuce
Gc1 cup chopped tomato
1/2 cup black olives, pitted, drained and sliced
1 cup shredded cheddar cheese
Mix together the avocado, tomato, onion, cilantro, lemon juice, salt and Tabasco, Combine well, then mash avocado. Frost top of mixture with mayonnaise and cover with plastic wrap. Refrigerate. Warm the taco shells in an oven, on the grill, or in the sun on top of aluminum foil. Stir guacamole to incorporate mayonnaise and divide among taco shells. Serve with lettuce, tomato, black olives and shredded cheddar. Serves 6-8. By Chef Harry
Vegetarian]
Guacamole Tacos 4 ripe avocados 1/2 cup chopped tomato 1/4 cup chopped onion dash tabasco sauce 2 Tbsp mayonnaise 12 taco shells 1 cup shredded lettuce^
15 min
4 ripe avocados
1/2 cup chopped tomato
1/4 cup chopped onion
dash tabasco sauce
2 tbsp mayonnaise
12 taco shells
1 cup shredded lettuce
1 cup chopped tomato
1/2 cup black olives, pitted, drained and sliced
1 cup shredded cheddar cheese
4 ripe avocados
1/2 cup chopped tomato
1/4 cup chopped onion
dash tabasco sauce
2 Tbsp mayonnaise
12 taco shells
1 cup shredded lettuce
1 cup chopped tomato
1/2 cup black olives, pitted, drained and sliced
1 cup shredded cheddar cheese
Habanero Hors D'oeuvresB
VegetablesC AppetizerD
AmericanF
Pastry dough ---
2 12 oz jars of whole habanero peppers
8 oz pkg of regular or low-fat cream cheese
1/2 cup low-fat or nonfat sour cream
1 tsp dried parsley flakesG}2 oz unsalted cashews, chopped fine
1/8 tsp salt
1/8 tsp coarse-grind black pepper
approx. 1/8 cup water
approx. 1/8 cup milk
Wear rubber gloves and work outdoors or in a well-ventilated kitchen. Pour off the vinegar in which the habaneros are packed and save it to use in seasoning salads. Rinse the peppers well several times in water, remove and discard the stems and seeds, and set the peppers aside on paper towels to dry.
Mix the cream cheese and sour cream together thoroughly. Add parsley, chopped cashews, salt and black pepper and stir until well blended. Using an espresso spoon or your gloved fingers, stuff
the habaneros with this mixture.
Roll pastry dough out thin, and use a cup or lid to cut it into circles approx. 3 1/2" in diameter. Place one stuffed habanero in each circle. With your finger, apply a light coating of water to the edge of the dough, fold over, and seal. Prick an air hole in the top of each tart.
Place the tarts on a greased cookie sheet and bake at 450
f until crust is golden brown (approx. 15 minutes). About 5 min. before they are finished, brush the top of each tart
lightly with milk; discard any remaining milk. Remove tarts from the oven and allow to cool for up to 2 hours before serving. Makes approx. 50 hors d'oeuvres.
Party]
Habanero Hors D'oeuvres Pastry dough --- 2 12 oz jars of whole habanero peppers 8 oz pkg of regular or low-fat cream cheese 1/2 cup low-fat or nonfat sour cream 1 tsp dried parsley flakes^
22 min
15 min
&Pastry dough
2 12 oz jars of whole habanero peppers
8 oz package of regular or low-fat cream cheese
1/2 cup low-fat or nonfat sour cream
1 tsp dried parsley flakes
2 oz unsalted cashews, chopped fine
1/8 tsp salt
1/8 tsp coarse-grind black pepper
approx. 1/8 cup water
approx. 1/8 cup milk
"Pastry dough ---
2 12 oz jars of whole habanero peppers
8 oz pkg of regular or low-fat cream cheese
1/2 cup low-fat or nonfat sour cream
1 tsp dried parsley flakes
2 oz unsalted cashews, chopped fine
1/8 tsp salt
1/8 tsp coarse-grind black pepper
approx. 1/8 cup water
approx. 1/8 cup milk
Ham and Cheddar Bites B
PorkC AppetizerD
SouthwesternF
18 slices white bread
4 Tbsp unsalted butter, melted
For the Filling ----
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
1/2 cup grated sharp cheddarG
1/2 cup finely diced smoked ham
2 tsp dijon-style mustard
Cayenne to taste
1/4 to 1/3 cup mango chutney, or to taste
Additional grated cheddar for garnish
Lay out slices of homemade style white bread and flatten them with a rolling pin. Using a 2 1/4" round cookie cutter stamp out two rounds per slice and flatten again with rolling pin. Fit them into a mini-muffin baking tin. Brush the bread with 4 Tbsp unsalted melted butter. Bake the shells in a 375
f oven for 6 min. or until they are a pale golden color. Cool on racks for 5 min. in tins and then remove the shells from tins and let them cool completely on racks. You can stuff them with wh
atever you like, but here we are going to use cheddar and ham. In a saucepan melt 2 Tbsp unsalted butter over moderate heat. Add 2 Tbsp flour, whisking for 2 minutes. Add 1 cup half-and-half in a stream and bring the mixture to a boil, whisking over low heat. Add 1/2 cup grated cheddar, 1/2 cup finely diced smoked ham, 2 tsp Dijon-style mustard, cayenne and salt to taste. Stir until it is combined well. Spoon 1/4 tsp mango chutney that you can purchase in any supermarket in the shell. Top
with cheese mixture and smooth into a mound. Arrange them onto a jelly-roll pan and freeze until firm to the touch. If you are going to freeze them, store them in re-sealable freezer bags for up to one month. If you want to serve them right away, take them out of the freezer, sprinkle them with fresh cheese and bake on a sheet pan for 15 to 20 min. in a 375
f oven. Run the bites under the broiler for 30 seconds until the tops are golden. From Dean Ferring, chef at The Mansion on Turtle CrD
eek in Dallas.
Party]
Ham and Cheddar Bites 18 slices white bread 4 Tbsp unsalted butter, melted For the Filling ---- 2 Tbsp unsalted butter 2 Tbsp all-purpose flour 1/2 cup grated sharp cheddar^
10 min
15 min
618 slices white bread
4 tbsp unsalted butter, melted
For the Filling ----
2 tbsp unsalted butter
2 tbsp all-purpose flour
1/2 cup grated sharp cheddar
1/2 cup finely diced smoked ham
2 tsp dijon-style mustard
Cayenne to taste
1/4 to 1/3 cup mango chutney, or to taste
Additional grated cheddar for garnish
218 slices white bread
4 Tbsp unsalted butter, melted
For the Filling ----
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
1/2 cup grated sharp cheddar
1/2 cup finely diced smoked ham
2 tsp dijon-style mustard
Cayenne to taste
1/4 to 1/3 cup mango chutney, or to taste
Additional grated cheddar for garnish
HA$House of Blues Spinach Artichoke DipB
VegetablesC AppetizerD
AmericanF
1 1/2 cup mayonnaise
3/4 lb parmesan cheese, freshly grated
14 oz artichoke hearts drained
1/2 lb spinach cleaned & chopped
2 Tbsp hot pepper sauce to taste
Salt and pepper
In med bowl, combine mayonnaise, cheese, artichoke hearts, spinach, hot sauce and salt and pepper to taste. Transfer to baking dish and bake at 325
f until set and lightly browned, about 35 to 40 minutes. Serve at once. Makes 3 cups dip. Recipe By: LA Times.
Party]
House of Blues Spinach Artichoke Dip 1 1/2 cup mayonnaise 3/4 lb parmesan cheese, freshly grated 14 oz artichoke hearts drained 1/2 lb spinach cleaned & chopped 2 Tbsp hot pepper sauce to taste Salt and pepper^
10 min
40 min
1 1/2 cup mayonnaise
3/4 lb parmesan cheese, freshly grated
14 oz artichoke hearts drained
1/2 lb spinach cleaned & chopped
2 tbsp hot pepper sauce to taste
Salt and pepper
1 1/2 cup mayonnaise
3/4 lb parmesan cheese, freshly grated
14 oz artichoke hearts drained
1/2 lb spinach cleaned & chopped
2 Tbsp hot pepper sauce to taste
Salt and pepper
Hummus DipB
BeansC AppetizerD
Greek
IFt1 can garbanzo beans drained
2-3 Tbsp tahini
1/4-1/2 cup lemon juice
1 clove garlic
1/2 tsp cumin
1/2 tsp salt
WaterI
Place drained beans in blender. Add all other ingredients and then add enough water to almost cover beans. Blend until smooth. Pour into serving dish. Pour very thin layer of olive oil on top and sprinkle with parsley. Serve with pita bread.L
Quick & Easy]
Hummus Dip 1 can garbanzo beans drained 2-3 Tbsp tahini 1/4-1/2 cup lemon juice 1 clove garlic 1/2 tsp cumin 1/2 tsp salt Water^
5 min
1 can garbanzo beans drained
2-3 tablespoon tahini
1/4-1/2 cup lemon juice
1 clove garlic
1/2 tsp cumin
1/2 tsp salt
Water
v1 can garbanzo beans drained
2-3 Tbsp tahini
1/4-1/2 cup lemon juice
1 clove garlic
1/2 tsp cumin
1/2 tsp salt
Water
Lemon Grass ShrimpB
SeafoodC AppetizerD
Thai/VietnameseF
12 oz tiger shrimp
3 stalks fresh lemon grass
7 cloves garlic
1-2 pieces whole Hawaiian chili pepper (or other hot pepper)
1/4 cup green onions
JG51 tsp fish sauce (substitute soy sauce)
1/2 tsp sugar
dClean and devein shrimp, leaving shell on. Mince garlic, chili pepper, green onions and lemon grass. Use only the white part of the lemon grass stem. Coat pan with cooking oil and heat on high. Add shrimp. Immediately remove and drain. Saut
garlic, lemon grass and chili pepper. Add shrimp, sugar, fish sauce and green onions. Saut
till shrimp is cooked.
Low fat/Low Cal.]
Lemon Grass Shrimp 12 oz tiger shrimp 3 stalks fresh lemon grass 7 cloves garlic 1-2 pieces whole Hawaiian chili pepper (or other hot pepper) 1/4 cup green onions^
8 min
5 min
12 oz tiger shrimp
3 stalks fresh lemon grass
7 cloves garlic
1-2 pieces whole Hawaiian chili pepper (or other hot chili pepper)
1/4 cup green onions
1 tsp fish sauce (substitute soy sauce)
1/2 tsp sugar
12 oz tiger shrimp
3 stalks fresh lemon grass
7 cloves garlic
1-2 pieces whole Hawaiian chili pepper (or other hot pepper)
1/4 cup green onions
1 tsp fish sauce (substitute soy sauce)
1/2 tsp sugar
London Broil SandwichesB
BeefC AppetizerD
CaliforniaFz1 flank steak, 3-4 lb
2 cups pineapple juice
1/4 cup soy sauce
1 Tbsp minced garlic
3 Tbsp mayonnaise
1 Tbsp dijon mustardG{8 radicchio leaves, rinsed and patted dry
8 6" crusty rolls (or lg baguettes to slice into finger sandwiches for a buffet)
Place flank steak in rectangular 11"x7"x2" glass dish. Mix together the juice, soy sauce and garlic and pour over meat. Cover and refrigerate up to 48 hours. Grill meat over hot coals for 4 min. per side for med rare meat. Remove from heat and allow to stand for 15 min. before slicing thinly across the grain of the meat. Split rolls and spread mustard and mayonnaise on tops and bottoms. Divide meat among roll bottoms, top with radicchio and roll tops. Yields 8 sandwiches. By Chef Harry.
Quick & Easy]
London Broil Sandwiches 1 flank steak, 3-4 lb 2 cups pineapple juice 1/4 cup soy sauce 1 Tbsp minced garlic 3 Tbsp mayonnaise 1 Tbsp dijon mustard^
20 min
5 min
1 flank steak, 3-4 lb
2 cups pineapple juice
1/4 cup soy sauce
1 tbsp minced garlic
3 tbsp mayonnaise
1 tbsp dijon mustard
8 radicchio leaves, rinsed and patted dry
8 6" crusty rolls (or lg baguettes to slice into finger
sandwiches for a buffet)
1 flank steak, 3-4 lb
2 cups pineapple juice
1/4 cup soy sauce
1 Tbsp minced garlic
3 Tbsp mayonnaise
1 Tbsp dijon mustard
8 radicchio leaves, rinsed and patted dry
8 6" crusty rolls (or lg baguettes to slice into finger sandwiches for a buffet)
BCut feta into lg chunks. If using goat cheese, cut into 1 1/2" thick slices. Fit cheese compactly into a jar or crock, about 1 1/2 cup size. Add herbs, garlic, and olives. Fill jar with olive oil to cover cheese; cover jar and chill at least 5 days. Serve at room temp. Can be stored in the refrigerator for up to 6 weeks.
Low Cost]
Marinated Feta Cheese 1/2 lb feta cheese or an un-ripened goat cheese 5 3" sprigs each, marjoram, rosemary, oregano (2 Tbsp of dry crushed) 3 cloves garlic, peeled^
Remove all cartilage from crab meat In a bowl, mix bread crumbs, eggs, mayonnaise and seasonings. Add crab meat and mix gently by thoroughly. If mixture is too dry, add a little more mayonnaise. Shape into 6 cakes. Cook cakes in a frying pan, in just enough fat to prevent sticking, until they are browned (about 5 min on each side). Serve With a steak, or serve on toast with Lettuce tomatoes and mayo, or on a cracker with mustard
*Note: If desired, crab cakes may be deep fried at 350
f foB
r 2 to 3 min, or until browned.
Holiday]
Maryland Crab Cakes 1 lb backfin crab meat 1 cup italian seasoned bread crumbs 1 lg egg 1/4 cup mayonnaise 1/2 tsp salt 1/4 tsp pepper^
15 min
10 min
1 lb backfin crab meat
1 cup italian seasoned bread crumbs
1 large egg
1/4 cup mayonnaise
1/2 tsp salt
1/4 tsp pepper
1 tsp worcestershire sauce
2 tsp old bay seasoning
1 tsp dry mustard
margarine, butter or oil for frying
1 lb backfin crab meat
1 cup italian seasoned bread crumbs
1 lg egg
1/4 cup mayonnaise
1/2 tsp salt
1/4 tsp pepper
1 tsp worcestershire sauce
2 tsp old bay seasoning
1 tsp dry mustard
Margarine, butter or oil for frying
Mexican Pinwheel AppetizersB
CheeseC AppetizerD
MexicanF
1 pkg lg flour tortillas
8 oz cream cheese, softened
4 oz can chopped black olives
4 oz jar chopped red pimientos
4 oz can chopped green chilies
3 Tbsp chopped green onionsI
Mix all ingredients together. Spread mixture on tortillas and roll up. Store in refrigerator until ready to serve. Slice and serve.L
Party]
Mexican Pinwheel Appetizers 1 pkg lg flour tortillas 8 oz cream cheese, softened 4 oz can chopped black olives 4 oz jar chopped red pimientos 4 oz can chopped green chilies 3 Tbsp chopped green onions^
3 min
1 pkg lg flour tortillas
8 oz cream cheese, softened
4 oz can chopped black olives
4 oz jar chopped red pimientos
4 oz can chopped green chilies
3 tbsp chopped green onions
1 pkg lg flour tortillas
8 oz cream cheese, softened
4 oz can chopped black olives
4 oz jar chopped red pimientos
4 oz can chopped green chilies
3 Tbsp chopped green onions
Microwave Polenta C AppetizerD
ItalianF
2 13 3/4 oz cans chicken broth
3/4 cup yellow cornmeal
5 strips bacon, cooked, crumbled (optional)
1/4 cup plus 2 Tbsp grated RomanoG
3 Tbsp butter
1/2 tsp pepper
Whisk together broth and cornmeal in lg bowl. Cook in microwave on High until thickened, about 15 minutes, whisking every 5 min. to combine. Stir in bacon, Romano, butter and pepper and serve. 2 servings.L
Low fat/Low cal.]
Microwave Polenta 2 13 3/4 oz cans chicken broth 3/4 cup yellow cornmeal 5 strips bacon, cooked, crumbled (optional) 1/4 cup plus 2 Tbsp grated Romano^
8 min
15 min
2 13 3/4 oz cans chicken broth
3/4 cup yellow cornmeal
5 strips bacon, cooked, crumbled (optional)
1/4 cup plus 2 tbsp grated Romano
3 tablespoons butter
1/2 teaspoon pepper
2 13 3/4 oz cans chicken broth
3/4 cup yellow cornmeal
5 strips bacon, cooked, crumbled (optional)
1/4 cup plus 2 Tbsp grated Romano
3 Tbsp butter
1/2 tsp pepper
QA&Open-face Mushroom and Brie SandwichesB
VegetablesC AppetizerD
CaliforniaF
2 Tbsp olive oil
1 1 /2 cups trimmed assorted mushrooms such as shiitake, oyster, chanterelle, morel
1 tsp minced garlic
1/2 cup finely diced onion
1 Tbsp red wine vinegarGc1 Tbsp water
Salt, pepper
2 Tbsp finely chopped parsley
4 slices country bread
4 slices brie cheese
Heat olive oil in skillet and add mushrooms, garlic, onion, vinegar, water, salt and pepper to taste. Cover and cook 3 minutes. Remove cover and cook until mushrooms are tender, another 5 minutes. Remove from heat, transfer mushrooms to bowl and add parsley. Toast or grill bread. Place bread on baking sheet and top with mushrooms. Place piece of cheese on top and place under broiler until melted. Serve immediately. Makes 4 sandwiches.
Party]
Open-face Mushroom and Brie Sandwiches 2 Tbsp olive oil 1 1 /2 cups trimmed assorted mushrooms such as shiitake, oyster, chanterelle, morel 1 tsp minced garlic 1/2 cup finely diced onion 1 Tbsp red wine vinegar^
8 min
8 min
2 tbsp olive oil
1 1 /2 cups trimmed assorted mushrooms such as shiitake, oyster, chanterelle, morel
1 tsp minced garlic
1/2 cup finely diced onion
1 tbsp red wine vinegar
1 tbsp water
Salt, pepper
2 tbsp finely chopped parsley
4 slices country bread
4 slices brie cheese
2 Tbsp olive oil
1 1 /2 cups trimmed assorted mushrooms such as shiitake, oyster, chanterelle, morel
1 tsp minced garlic
1/2 cup finely diced onion
1 Tbsp red wine vinegar
1 Tbsp water
Salt, pepper
2 Tbsp finely chopped parsley
4 slices country bread
4 slices brie cheese
Oysters" Johnny Reb"B
SeafoodC AppetizerD
AmericanF
2 qrt oysters, drained
1/2 cup finely chopped parsley
1/2 cup finely chopped shallots or onions
Salt and pepper to taste
Hot pepper sauce to taste
1 Tbsp worcestershire sauceG
2 Tbsp freshly squeezed lemon juice
1/2 cup melted butter or margarine
2 cups fine cracker crumbs
Paprika
3/4 cup half-and-half
Place a layer of oysters in the bottom of a greased shallow 2-qrt baking dish. Sprinkle with half of parsley, shallots, seasonings, lemon juice, butter, and crumbs. Make another layer of the same. Sprinkle with paprika. Just before baking, pour the half-and-half into evenly spaced holes, being very careful not to moisten crumb topping all over. Bake at 375
f. for about 30 minutes, or until firm. Yields 12 to 15 servings. Source:" Southern Living Fish And Shellfish Cookbook"
Holiday]
Oysters" Johnny Reb" 2 qrt oysters, drained 1/2 cup finely chopped parsley 1/2 cup finely chopped shallots or onions Salt and pepper to taste Hot pepper sauce to taste 1 Tbsp worcestershire sauce^
12 min
30 min
62 quarts oysters, drained
1/2 cup finely chopped parsley
1/2 cup finely chopped shallots or onions
salt and pepper to taste
hot pepper sauce to taste
1 tbsp worcestershire sauce
2 tbsp freshly squeezed lemon juice
1/2 cup melted butter or margarine
2 cups fine cracker crumbs
paprika
3/4 cup half-and-half
/2 qrt oysters, drained
1/2 cup finely chopped parsley
1/2 cup finely chopped shallots or onions
Salt and pepper to taste
Hot pepper sauce to taste
1 Tbsp worcestershire sauce
2 Tbsp freshly squeezed lemon juice
1/2 cup melted butter or margarine
2 cups fine cracker crumbs
Paprika
3/4 cup half-and-half
TA"Oysters Rockefeller, Chex Helene'sB
SeafoodC AppetizerD
SouthwesternF
1/2 lb butter (or margarine, if preferred)
3 lb fresh spinach
4 stalks green onion
4 sprigs parsley and leaves
1/2 head iceberg lettuce
1/2 cup bread crumbs
1 tsp green food coloring
1/2 cup herbsaint liqueur
3 doz oysters, boiled
3 doz clean oyster shells
1/2 cup parmesan cheese, grated
To cook oysters, bring them to a boil in their own liquid. As soon as boiling point is reached, remove from heat. Let oysters sit in the hot liquid until you are ready to use them.
Preheat broiler to med heat. Melt butter and set aside. Grind spinach, onions, parsley, and lettuce in a food processor and place in a mixing bowl. Stir in bread crumbs (reserving a sm amount for later), the food coloring, and Herbsaint, and place mixture in a blender. Puree at fast speed until creamy (about 2
min). Place the boiled oysters in the shells and cover with the pureed mixture. Sprinkle with cheese and reserved bread crumbs. Place under the broiler for 20 min. Dot with a little melted butter before serving. Serves 6.
Chef Austin Leslie, owner of Chef Helene, New Orleans, La.
Party
Oysters Rockefeller, Chex Helene's 1/2 lb butter (or margarine, if preferred) 3 lb fresh spinach 4 stalks green onion 4 sprigs parsley and leaves 1/2 head iceberg lettuce 1/2 cup bread crumbs^
15 min
20 min
&1/2 lb butter (or margarine, if preferred)
3 lbs fresh spinach
4 stalks green onion
4 sprigs parsley and leaves
1/2 head iceberg lettuce
1/2 cup bread crumbs
1 tsp green food coloring
1/2 cup herbsaint liqueur
3 doz oysters, boiled
3 doz clean oyster shells
1/2 cup parmesan cheese, grated
!1/2 lb butter (or margarine, if preferred)
3 lb fresh spinach
4 stalks green onion
4 sprigs parsley and leaves
1/2 head iceberg lettuce
1/2 cup bread crumbs
1 tsp green food coloring
1/2 cup herbsaint liqueur
3 doz oysters, boiled
3 doz clean oyster shells
1/2 cup parmesan cheese, grated
Pepperoni Stuffed MushroomsB
VegetablesC AppetizerD
American
12 lg mushrooms
2 Tbsp butter
1 med onion, chopped
2 oz pepperoni, diced (ab 1/2 cup)
1/4 cup green bell pepper, chopped
1 sm clove garlic, mincedG
1/2 cup finely crushed ritz crackers
1 Tbsp dried parsley
2 Tbsp grated parmesan cheese
1/2 cup grated mozzarella cheese
1/2 tsp dried oregano
Dash pepperH)1/4 cup chicken broth
2 Tbsp tomato sauce
Clean mushrooms, remove stems and finely chop them. In a skillet, melt butter, add onion, pepperoni, bell pepper, garlic and chopped mushroom stems. Cook until tender but not brown. Add cracker crumbs, cheeses, parsley, oregano and pepper. Mix well. Stir in chicken broth and tomato sauce. Spoon stuffing mixture into mushroom caps. Heap slightly. Place in a shallow baking dish with a sm amount of water on the bottom of the pan. Bake, uncovered, at 325
f for 25 minutes.
Party
Pepperoni Stuffed Mushrooms 12 lg mushrooms 2 Tbsp butter 1 med onion, chopped 2 oz pepperoni, diced (ab 1/2 cup) 1/4 cup green bell pepper, chopped 1 sm clove garlic, minced^
18 min
25 min
^12 lg mushrooms
2 tbsp butter
1 med onion, chopped
2 oz pepperoni, diced (ab 1/2 cup)
1/4 cup green bell pepper, chopped
1 small clove garlic, minced
1/2 cup finely crushed ritz crackers
1 tbsp dried parsley
2 tbsp grated parmesan cheese
1/2 cup grated mozzarella cheese
1/2 tsp dried oregano
dash pepper
1/4 cup chicken broth
2 tbsp tomato sauce
W12 lg mushrooms
2 Tbsp butter
1 med onion, chopped
2 oz pepperoni, diced (ab 1/2 cup)
1/4 cup green bell pepper, chopped
1 sm clove garlic, minced
1/2 cup finely crushed ritz crackers
1 Tbsp dried parsley
2 Tbsp grated parmesan cheese
1/2 cup grated mozzarella cheese
1/2 tsp dried oregano
Dash pepper
1/4 cup chicken broth
2 Tbsp tomato sauce
WA"Roasted-Eggplant Dip with FocacciaB
Vegetables
WC AppetizerD
ItalianF
1 lb eggplant
2 Tbsp extra-virgin olive oil
2 Tbsp sherry vinegar
1/2 tsp salt
1/2 tsp dried marjoram
1/8 tsp pepper
2 garlic cloves, mincedG
1 cup finely chopped onion
1 cup finely chopped tomato
2 Tbsp chopped fresh parsley
12 1/2 oz pkg focaccia (italian flat bread), cut in 12 wedges
uPreheat oven to 425
f. Place eggplant on a baking sheet; bake at 425
f for 45 min or until tender. Cool. Peel; finely chop to measure 1 cup. Combine oil and next 5 ingredients (oil through garlic) in a med bowl. Add eggplant, onion, tomato, and parsley; stir well. Cover and chill. Serve with focaccia. Yield: 12 servings (serving size: 1/4 cup dip and 1 piece focaccia).
12 1/2 oz package focaccia (italian flat bread), cut in 12 wedges
1 lb eggplant
2 Tbsp extra-virgin olive oil
2 Tbsp sherry vinegar
1/2 tsp salt
1/2 tsp dried marjoram
1/8 tsp pepper
2 garlic cloves, minced
1 cup finely chopped onion
1 cup finely chopped tomato
2 Tbsp chopped fresh parsley
12 1/2 oz pkg focaccia (italian flat bread), cut in 12 wedges
Rolled Tacos with Crab MeatB
SeafoodC AppetizerD
CaliforniaF
1 whole avocado, mashed
2 Tbsp fresh lime juice
1 clove garlic, minced
6 flour tortilla
1 head romaine lettuce, shredded
1 1/2 cups monterey jack cheese, shreddedGK1 lb crab, fresh
2 tomatoes, chopped
1/2 cup olives, sliced
Hot taco sauce
Blend avocado with lime juice and garlic. Set aside. Slice tortillas in half and fill each with lettuce, cheese, crab meat, tomatoes, and olives. Spoon on taco sauce to taste. Roll each as tightly as possible and arrange on a serving platter. Top with blended avocado.
Party]
Rolled Tacos with Crab Meat 1 whole avocado, mashed 2 Tbsp fresh lime juice 1 clove garlic, minced 6 flour tortilla 1 head romaine lettuce, shredded 1 1/2 cups monterey jack cheese, shredded^
12 min
1 whole avocado, mashed
2 tbsp fresh lime juice
1 clove garlic, minced
6 flour tortilla
1 head romaine lettuce, shredded
1 1/2 cups monterey jack cheese, shredded
1 lb crab, fresh
2 tomatoes, chopped
1/2 cup olives, sliced
Hot taco sauce
1 whole avocado, mashed
2 Tbsp fresh lime juice
1 clove garlic, minced
6 flour tortilla
1 head romaine lettuce, shredded
1 1/2 cups monterey jack cheese, shredded
1 lb crab, fresh
2 tomatoes, chopped
1/2 cup olives, sliced
Hot taco sauce
San Francisco Seasoned ShrimpB
SeafoodC AppetizerD
AmericanF
1 lb of lg shrimp
1 onion, sliced in rings
3 Tbsp pimento (in a jar)
2 Tbsp lemon juice
1 lemon, cut in wedges
1/4 cup of olives, sliced
3 Tbsp olive oil G
Black pepper and salt to taste
Mix lemon juice, salt, pepper, and olive oil together. Set aside. Cook and shell shrimp. Set inside the lemon juice mixture to marinade. Let it sit for at least 2 to 3 hours. If you have time, soak it overnight in refrigerator. Place shrimp in bowl serve with onion, pimento and olives.
Quick & Easy]
San Francisco Seasoned Shrimp 1 lb of lg shrimp 1 onion, sliced in rings 3 Tbsp pimento (in a jar) 2 Tbsp lemon juice 1 lemon, cut in wedges 1/4 cup of olives, sliced 3 Tbsp olive oil^
k 2 1/2 hrs
1 lb of large shrimp
1 onion, sliced in rings
3 tbsp pimento (in a jar)
2 tbsp lemon juice
1 lemon, cut in wedges
1/4 cup of olives, sliced
3 tbsp olive oil
Black pepper and salt to taste
1 lb of lg shrimp
1 onion, sliced in rings
3 Tbsp pimento (in a jar)
2 Tbsp lemon juice
1 lemon, cut in wedges
1/4 cup of olives, sliced
3 Tbsp olive oil
Black pepper and salt to taste
Sauerkraut BallsB
PorkC AppetizerD
GermanF
1/2 lb breakfast sausage
14 oz sauerkraut, well drained
1/4 cup onion, finely chopped
2 eggs
3 oz cream cheese, softened
1/4 cup milk
2 Tbsp parsleyGBCracker crumbs
1 tsp prepared mustard
1 clove garlic, minced
Flour
In a lg skillet, over med heat, brown sausage with onion and garlic. Drain and set aside. In a med mixing bowl combine cream cheese, sauerkraut, parsley and mustard. Stir in sausage mixture, place in refrigerator and chill. When well chilled form into golf ball sized balls. Mix eggs and milk in a sm bowl, put flour and cracker crumbs into separate shallow dishes. Roll balls in egg wash then dredge in flour then into cracker crumbs. Fry in a skillet, over med heat, until browned.
Party
Sauerkraut Balls 1/2 lb breakfast sausage 14 oz sauerkraut, well drained 1/4 cup onion, finely chopped 2 eggs 3 oz cream cheese, softened 1/4 cup milk 2 Tbsp parsley^
25 min
1/2 lb breakfast sausage
14 oz sauerkraut, well drained
1/4 cup onion, finely chopped
2 eggs
3 oz cream cheese, softened
1/4 cup milk
2 tbsp parsley
Cracker crumbs
1 tsp prepared mustard
1 clove garlic, minced
Flour
1/2 lb breakfast sausage
14 oz sauerkraut, well drained
1/4 cup onion, finely chopped
2 eggs
3 oz cream cheese, softened
1/4 cup milk
2 Tbsp parsley
Cracker crumbs
1 tsp prepared mustard
1 clove garlic, minced
Flour
\A%Sausage, Bell Pepper & Onion FocacciaB
BreadC AppetizerD
ItalianF
3 bell peppers of assorted colors, sliced thin
2 onions, sliced thin
2 lg garlic cloves, mashed to a paste with a pinch of salt
1/4 tsp fennel seeds
1/4 cup olive oilGY1 1/2 lb fresh hot italian sausages, cut into 4" lengths
Six 4" squares of thick focaccia
In a lg skillet saut
the bell peppers, onions, garlic paste and fennel seeds in the oil over moderately high heat, stirring until the vegetables are browned lightly and season the mixture with salt and pepper. While the vegetables are cooking, in a grill pan or skillet cook the sausage lengths over moderately high heat for 6 to 10 minutes, turning them once or until they are cooked through Cut sausage in half lengthwise. Halve the focaccia squares horizontally, leaving one edge uncut to fBCorm a hinge and fill with the pepper mixture and sausage. Serves 6.
Party]
Sausage, Bell Pepper & Onion Focaccia 3 bell peppers of assorted colors, sliced thin 2 onions, sliced thin 2 lg garlic cloves, mashed to a paste with a pinch of salt 1/4 tsp fennel seeds 1/4 cup olive oil^
5 min
12 min
3 bell peppers of assorted colors, sliced thin
2 onions, sliced thin
2 large garlic cloves, mashed to a paste with a pinch of salt
1/4 tsp fennel seeds
1/4 cup olive oil
1 1/2 lb fresh hot italian sausages, cut into 4" lengths
six 4" squares of thick focaccia
3 bell peppers of assorted colors, sliced thin
2 onions, sliced thin
2 lg garlic cloves, mashed to a paste with a pinch of salt
1/4 tsp fennel seeds
1/4 cup olive oil
1 1/2 lb fresh hot italian sausages, cut into 4" lengths
Six 4" squares of thick focaccia
Scallops in PastryB
SeafoodC AppetizerD
AmericanF
1 lb scallops
1 Tbsp olive oil
1/2 cup butter, approx.
1 clove garlic, minced
1/4 lb mushroom, chopped
1/2 cup green bell pepper, chopped
1 tsp curry powderG#1 cup flour
1 egg
1 tsp lemon juice
In food processor, combine flour and 1/4 tsp salt. Add 1/3 cup butter and process. Combine egg with lemon juice; add to processor until dough forms. Chill. Add 1-2 Tbsp ice water if necessary. Cut up scallops and divide among buttered ramekins. Saut
garlic, mushrooms and green pepper in olive oil and 1 Tbsp butter. Sprinkle with curry powder and 1/2 tsp salt. Spread over scallops. Roll out dough; top ramekins; vent. Bake at 450
f for 15 min.
Party]
Scallops in Pastry 1 lb scallops 1 Tbsp olive oil 1/2 cup butter, approx. 1 clove garlic, minced 1/4 lb mushroom, chopped 1/2 cup green bell pepper, chopped 1 tsp curry powder^
18 min
15 min
1 lb scallops
1 tbsp olive oil
1/2 cup butter, approx.
1 clove garlic, minced
1/4 lb mushroom, chopped
1/2 cup green bell pepper, chopped
1 tsp curry powder
1 cup flour
1 egg
1 tsp lemon juice
1 lb scallops
1 Tbsp olive oil
1/2 cup butter, approx.
1 clove garlic, minced
1/4 lb mushroom, chopped
1/2 cup green bell pepper, chopped
1 tsp curry powder
1 cup flour
1 egg
1 tsp lemon juice
Shrimp and Red Onion QuesadillaB
SeafoodC AppetizerD
CaliforniaF
3 lg shrimp, peeled and deveined
2 tsp olive oil
Salt and freshly ground black pepper
2 10" flour tortillas
1/4 sm red onion, very thinly slicedGg1/2 cup grated monterey jack cheese
4 cherry tomatoes, halved
1 Tbsp coarsely chopped flat leaf parsley
1. Heat a grill to med-hot and place grid 4" above the coals. Brush one side of tortilla with olive oil. Place tortilla oil side down on a plate.
2. Place cleaned shrimp in a bowl and drizzle with 1 tsp of the olive oil. Season with salt and pepper. Place on the grill and cook until white but not overcooked, 2 to 3 min. per side. Remove to a cutting board and cut into 1" pieces.
3. Sprinkle tortilla with cheese. Top with red onion, halved cherry tomatoes, shrimp pieces, and parsley. SeasonB
with salt and pepper. Top with another tortilla and carefully slide onto grill. Brush top tortilla with oil.
4. When underside is brown, flip over and grill other side. Cut quesadillas into wedges with scissors or a knife, and serve immediately.
Party]
Shrimp and Red Onion Quesadilla 3 lg shrimp, peeled and deveined 2 tsp olive oil Salt and freshly ground black pepper 2 10" flour tortillas 1/4 sm red onion, very thinly sliced^
8 min
3 min
3 lg shrimp, peeled and deveined
2 tsp olive oil
Salt and freshly ground black pepper
2 10" flour tortillas
1/4 sm red onion, very thinly sliced
1/2 cup grated monterey jack cheese
4 cherry tomatoes, halved
1 tbsp coarsely chopped flat leaf parsley
3 lg shrimp, peeled and deveined
2 tsp olive oil
Salt and freshly ground black pepper
2 10" flour tortillas
1/4 sm red onion, very thinly sliced
1/2 cup grated monterey jack cheese
4 cherry tomatoes, halved
1 Tbsp coarsely chopped flat leaf parsley
Shrimp in Garlic Wine SauceB
SeafoodC AppetizerD
CaliforniaF
36 shrimp in shells
1 cup butter, melted
1 head garlic, minced
2 Tbsp green chilies, chopped
1 Tbsp oregano
2 Tbsp cilantro, chopped
Juice of 1 lemonG
1 cup wine
Salt to taste
iMix the butter, garlic, chilies, oregano, cilantro, and lemon juice. Salt to taste. Add the shrimp to the mixture and refrigerate for at least 2 hours. Remove the shrimp from the sauce. Warm the sauce and add the shrimp when the sauce is bubbling. Add more cilantro and chili if desired, and add the cup of wine. Cook until shrimp changes color and becomes red.
Shrimp in Garlic Wine Sauce 36 shrimp in shells 1 cup butter, melted 1 head garlic, minced 2 Tbsp green chilies, chopped 1 Tbsp oregano 2 Tbsp cilantro, chopped Juice of 1 lemon^
k 2 1/4 hrs
36 shrimp in shells
1 cup butter, melted
1 head garlic, minced
2 tbsp green chilies, chopped
1 tbsp oregano
2 tbsp cilantro, chopped
Juice of 1 lemon
1 cup wine
Salt to taste
36 shrimp in shells
1 cup butter, melted
1 head garlic, minced
2 Tbsp green chilies, chopped
1 Tbsp oregano
2 Tbsp cilantro, chopped
Juice of 1 lemon
1 cup wine
Salt to taste
Shrimp MasalaB
SeafoodC AppetizerD
East Indian
3.3 lb of shrimp
2 Tbsp vegetable oil
1 lg onion, sliced
Masala Paste ---
2/3 cup packed coriander leaves
1/3 cup packed mint leavesG
2 Tbsp water
2 tsp sesame oil
2 cloves garlic
1 Tbsp chopped fresh ginger
2 Tbsp white vinegar
1 tsp ground turmeric
1 tsp ground cuminHI1 tsp chili powder
1 tsp ground fennel
1/2 tsp ground cardamom
1 tsp salt
ZThrow in the Masala Paste ingredients into a blender and squish it until it's pureed Shell and devein shrimp. Leave tails on. Heat oil in lg pan, throw in onion and stir until lightly browned. Med heat Add all of the Masala Paste and just cook until it smells really good. Throw in the shrimp and cook for about 5 min. or until shrimp are tender.
Vegetarian]
Shrimp Masala 3.3 lb of shrimp 2 Tbsp vegetable oil 1 lg onion, sliced Masala Paste --- 2/3 cup packed coriander leaves 1/3 cup packed mint leaves^
20 min
5 min
W3.3 lb of shrimp
2 tbsp vegetable oil
1 lg onion, sliced
Masala Paste
2/3 cup packed coriander leaves
1/3 cup packed mint leaves
2 tbsp water
2 tsp sesame oil
2 cloves garlic
1 tbsp chopped fresh ginger
2 tbsp white vinegar
1 tsp ground turmeric
1 tsp ground cumin
1 tsp chili powder
1 tsp ground fennel
1/2 tsp ground cardamom
1 tsp salt
W3.3 lb of shrimp
2 Tbsp vegetable oil
1 lg onion, sliced
Masala Paste ---
2/3 cup packed coriander leaves
1/3 cup packed mint leaves
2 Tbsp water
2 tsp sesame oil
2 cloves garlic
1 Tbsp chopped fresh ginger
2 Tbsp white vinegar
1 tsp ground turmeric
1 tsp ground cumin
1 tsp chili powder
1 tsp ground fennel
1/2 tsp ground cardamom
1 tsp salt
Spinach DipB
VegetablesC AppetizerD
AmericanF
1 pkg frozen chopped spinach (thaw and squeeze dry)
1 pkg hidden valley ranch dressing mix
1/2 cup chopped parsley
3/4 tsp dill weed
aGi1/2 tsp schilling salad supreme
2 tsp lemon juice
1 cup mayonnaise
1 cup sour cream
3/4 cup chopped onionI.Combine all ingredients and chill. Serve cold.L
Party]
Spinach Dip 1 pkg frozen chopped spinach (thaw and squeeze dry) 1 pkg hidden valley ranch dressing mix 1/2 cup chopped parsley 3/4 tsp dill weed^
12 min
1 package frozen chopped spinach (thaw and squeeze dry)
1 package hidden valley ranch dressing mix
1/2 cup chopped parsley
3/4 tsp dill weed
1/2 tsp schilling salad supreme
2 tsp lemon juice
1 cup mayonnaise
1 cup sour cream
3/4 cup chopped onion
1 pkg frozen chopped spinach (thaw and squeeze dry)
1 pkg hidden valley ranch dressing mix
1/2 cup chopped parsley
3/4 tsp dill weed
1/2 tsp schilling salad supreme
2 tsp lemon juice
1 cup mayonnaise
1 cup sour cream
3/4 cup chopped onion
Swiss FondueB
CheeseC AppetizerD
Scandinavian
1/2 lb gruyere cheese, shredded
1/2 lb emmentaler cheese, shredded
3 Tbsp flour
1 clove garlic
2 cups dry white wine
1 Tbsp lemon juice
2 Tbsp kirschG/Cubes of french bread (1/2 baguette per person)
Mix cheese with flour. Rub pot with garlic, pour in wine and place over med. heat. When air bubbles form add lemon juice. Add cheese by the handful, stirring constantly in the same direction. Add kirsch and seasonings, stirring until well blended. Keep fondue hot over burner and stir often. The Swiss say you should only drink wine or tea with fondue or the cheese will be very hard to digest.
1/2 lb fresh crab meat, picked over for shell and cartilage
1 tsp thai fish sauce (look up)
1 tsp soy sauce
Dash chile oil
1 Tbsp cornstarch
5 spring roll wrappers, 8" square
2 heads boston lettuce, leaves separated, rinsed and patted dry
2 cups fresh mint leaves, plus few Mint springs for garnish
3/4 cup indonesian soy sauce (look up)
Heat Tbsp peanut oil in lg non-stick skillet over med heat. Add cabbage and saut
3 minutes, tossing constantly. Remove cabbage to bowl. Add 1/2 Tbsp oil to skillet. Add snow peas and saut
3 minutes. Add snow peas to cabbage. Vegetables should be tender-crisp. Add another 1 1/2 Tbsp oil to skillet. Add leeks, bean sprouts, 2 Tbsp chopped cilantro, garlic and ginger. Saut
2 minutes. Stir in crab meat, fish sauce, soy sauce and chili oil. Add to cabbage and snow peas mixture. Toss well. Se
t aside.
In sm bowl mix cornstarch and 1 Tbsp water.
Cut spring roll wrappers diagonally in half from point to point and then in half again so that there are 4 triangles from each wrapper. Place triangle on clean work surface. Place 1 Tbsp crab mixture in center, about 1" from edge. Fold ends of long side in toward center over filling. Brush opposite tip of wrapper with cornstarch mixture, then roll spring roll toward tip and press lightly to seal. Repeat process until all filling has been
used.
Heat remaining 1/2 cup peanut oil in non-stick skillet over med heat until hot. Fry spring rolls in sm batches about 2 min. per side, until golden. Drain on paper towels.
To serve, arrange lettuce leaves on side of lg serving plate and hot spring rolls on other. Pile mint and 1/2 cup cilantro in center.
Garnish with whole sprigs of mint and cilantro. Serve with Indonesian soy sauce for dipping. Makes about 20 spring rolls.
Thai Crab Spring Rolls 3 Tbsp plus 1/2 cup peanut oil 1 cup green cabbage, finely shredded 1 cup snow peas, finely silvered 1/2 cup leeks or green onions, slivered 1/2 cup mung bean sprouts Fresh cilantro^
22 min
5 min
3 tbsp plus 1/2 cup peanut oil
1 cup green cabbage, finely shredded
1 cup snow peas, finely silvered
1/2 cup leeks or green onions, slivered
1/2 cup mung bean sprouts
Fresh cilantro
2 tbsp minced garlic
1 tbsp minced, peeled fresh ginger
1/2 lb fresh crab meat, picked over for shell and cartilage
1 tsp thai fish sauce (look up)
1 tsp soy sauce
Dash chile oil
1 tbsp cornstarch
5 spring roll wrappers, 8" square
2 heads boston lettuce, leaves separated, rinsed and patted dry
2 cups fresh mBVint leaves, plus few Mint springs for garnish
3/4 cup indonesian soy sauce (look up)
3 Tbsp plus 1/2 cup peanut oil
1 cup green cabbage, finely shredded
1 cup snow peas, finely silvered
1/2 cup leeks or green onions, slivered
1/2 cup mung bean sprouts
Fresh cilantro
2 Tbsp minced garlic
1 Tbsp minced, peeled fresh ginger
1/2 lb fresh crab meat, picked over for shell and cartilage
1 tsp thai fish sauce (look up)
1 tsp soy sauce
Dash chile oil
1 Tbsp cornstarch
5 spring roll wrappers, 8" square
2 heads boston lettuce, leaves separated, rinsed and patted dry
2 cups fresh minBRt leaves, plus few Mint springs for garnish
2. Cut crimini and white button mushrooms into halves or quarters. Mushroom pieces should be roughly uniform.
3. Saut
the scallions in olive oil about 2 min in a med saucepan. Set aside.
4. To saut
the mushrooms, add another Tbsp of olive oil to the pan. Flavor with garlic and thyme leaves.
5. Saut
the mushrooms in sm batches, adding more olive oil as needed.
6. Transfer the scallions and the mushrooms to the bowl of a food processor fi
tted with a steel cutting blade.
7. Pulse the food processor several times to chop the mixture. Do not puree the mixture. Scrape the sides of the bowl as needed.
8. Return the mixture to the saucepan. Add lemon juice and balsamic vinegar. Add salt and pepper to taste.
9. Saut
over medium-high heat until the liquid has evaporated.
10. Place in a sm crock, and serve with bruschetta.
Party
Three-Mushroom Caviar 1/4 lb portobello mushrooms 1/4 lb mix of white button and crimini mushrooms 1 Tbsp olive oil green tops of 4 scallions, chopped 1 Tbsp olive oil, more as needed 4 cloves chopped garlic^
8 min
10 min
*1/4 lb portobello mushrooms
1/4 lb mix of white button and crimini mushrooms
1 tbsp olive oil
green tops of 4 scallions, chopped
1 tbsp olive oil, more as needed
4 cloves chopped garlic
1/2 tsp fresh thyme leaves, chopped
2 tsp fresh lemon juice
4 tsp balsamic vinegar
salt and pepper to taste
&1/4 lb portobello mushrooms
1/4 lb mix of white button and crimini mushrooms
1 Tbsp olive oil
green tops of 4 scallions, chopped
1 Tbsp olive oil, more as needed
4 cloves chopped garlic
1/2 tsp fresh thyme leaves, chopped
2 tsp fresh lemon juice
4 tsp balsamic vinegar
Salt and pepper to taste
Aromatic Ribs to Die ForB
PorkC
California
Rack of pork ribs, separated
1 Tbsp of corn oil
I onion, chopped
2 cloves of garlic, crushed
1 Tbsp of grated fresh ginger
1 cup dark soy sauce
Splash of cider vinegarG
1 cup dry sherry or rice wine
4 or 5 stars of star anise
1 chopped red chili pepper
2 Tbsp of dark turbinado sugar
1 Tbsp of good honey
1 carrot roughly chopped
1 stick of celery, chopped
Separate and chill the ribs Heat the oil in a lg saucepan Add the onion and fry, stirring until soft Add the garlic and ginger and stir until you get a characteristic" sweet" aroma Add all remaining ingredients except the ribs and bring to a rolling boil Add the ribs and reduce to simmer for 1 hour Turn off the heat and cool the entire pan quickly Keep chilled for at least 12 hours (they're worth it!). Skim off any fat from the pan. BBQ grill, broil or oven bake the ribs thoroughly, there
will be some caramelization but this is desirable. Liquor may be retained and frozen and reused.
For sticky ribs: Thicken a little of the liquor with corn flour (cornstarch) and brush over the ribs several times during grilling. This also makes a good sauce.
Aromatic Ribs to Die For Rack of pork ribs, separated 1 Tbsp of corn oil I onion, chopped 2 cloves of garlic, crushed 1 Tbsp of grated fresh ginger 1 cup dark soy sauce Splash of cider vinegar^
12 hrs
hRack of pork ribs, separated
1 tbsp of corn oil
I onion, chopped
2 cloves of garlic, crushed
1 tbsp of grated fresh ginger
1 cup dark soy sauce
Splash of cider vinegar
1 cup dry sherry or rice wine
4 or 5 stars of star anise
1 chopped red chili pepper
2 tbsp of dark turbinado sugar
1 tbsp of good honey
1 carrot roughly chopped
1 stick of celery, chopped
dRack of pork ribs, separated
1 Tbsp of corn oil
I onion, chopped
2 cloves of garlic, crushed
1 Tbsp of grated fresh ginger
1 cup dark soy sauce
Splash of cider vinegar
1 cup dry sherry or rice wine
4 or 5 stars of star anise
1 chopped red chili pepper
2 Tbsp of dark turbinado sugar
1 Tbsp of good honey
1 carrot roughly chopped
1 stick of celery, chopped
hA$Barbecued Ribs in a Soy-Garlic GlazeB
PorkC
AmericanF
3 slabs baby back ribs, smoked and cut into single ribs
1 Tbsp extra virgin olive oil
2 Tbsp fresh minced garlic
2 Tbsp fresh minced ginger
1/8 cup soy sauce
1 1/2 cups apricot all fruitG81/2 cup hoisin sauce
1/2 cup catsup
Toasted Sesame Seeds
Place ribs in oversized roasting pan and keep on warm grill or in warm oven. Heat olive oil in non stick heavy sauce pan and saut
garlic and ginger for 3 min. over med high heat. Reduce heat to med and stir in soy sauce. Reduce heat to low and stir in all fruit, hoisin and catsup. Simmer for 5 minutes. Pour over warm ribs and toss to coat. Place on heated serving platter and sprinkle with sesame seeds.
Party]
Barbecued Ribs in a Soy-Garlic Glaze 3 slabs baby back ribs, smoked and cut into single ribs 1 Tbsp extra virgin olive oil 2 Tbsp fresh minced garlic 2 Tbsp fresh minced ginger 1/8 cup soy sauce 1 1/2 cups apricot all fruit^
5 min
8 min
3 slabs baby back ribs, smoked and cut into single ribs
1 tbsp extra virgin olive oil
2 tbsp fresh minced garlic
2 tbsp fresh minced ginger
1/8 cup soy sauce
1 1/2 cups apricot all fruit
1/2 cup hoisin sauce
1/2 cup catsup
Toasted Sesame Seeds
3 slabs baby back ribs, smoked and cut into single ribs
1 Tbsp extra virgin olive oil
2 Tbsp fresh minced garlic
2 Tbsp fresh minced ginger
1/8 cup soy sauce
1 1/2 cups apricot all fruit
1/2 cup hoisin sauce
1/2 cup catsup
Toasted Sesame Seeds
Barbecued Santa Fe Tri-TipsB
BeefC
SouthwesternFo2 whole beef tri-tips, 2 lb each
1 1/4 cup beef broth
2/3 cup lime juice
1/2 cup olive oil
1/4 cup ground cuminGH3 Tbsp ground coriander
3 cloves garlic, minced
Salt and pepper to taste
Mix all ingredients together in a non-reactive bowl. Makes about 2 1/4 cups. Remove all fat and connective tissue from the tri-tips. Place tri-tips in non-reactive baking dish, pour in marinade and cover. Refrigerate at least 6 hours, but no longer than 24 hours. Remove tri-tips from marinade and barbecue over medium-hot coals, turning occasionally, about 35 min. for rare. Brush with oil frequently while barbecuing. To serve, cut across the grain into thin slices and season to taste. Makes
12 servings.
Quick & Easy]
Barbecued Santa Fe Tri-Tips 2 whole beef tri-tips, 2 lb each 1 1/4 cup beef broth 2/3 cup lime juice 1/2 cup olive oil 1/4 cup ground cumin^
6 hrs
40 min
2 whole beef tri-tips - 2 lb each
1 1/4 cup beef broth
2/3 cup lime juice
1/2 cup olive oil
1/4 cup ground cumin
3 tbsp ground coriander
3 cloves garlic, minced
Salt and pepper to taste
2 whole beef tri-tips, 2 lb each
1 1/4 cup beef broth
2/3 cup lime juice
1/2 cup olive oil
1/4 cup ground cumin
3 Tbsp ground coriander
3 cloves garlic, minced
Salt and pepper to taste
Caribbean Barbecued ShrimpB
SeafoodC
BbqD CaribbeanF
4 lb raw unpeeled shrimp
1 1/2 cup salad oil
1/4 cup worcestershire sauce
1/2 Tbsp dry red wine
3/4 cup soy sauce
1/4 cup vinegar
1/3 cup lemon juiceGo1 tsp salt
1 tsp freshly ground black pepper
4 cloves garlic, pressed
2 Tbsp dry mustard
1/4 cup parsley flakes
TPeel and devein shrimp, and place in a lg bowl. Mix the rest of the ingredients in a blender, and immediately pour the mixture over the shrimp. Let marinate for 2 hours. Make a foil tray with sides. Drain marinade from shrimp, and place shrimp in the foil tray on top of hot coals in barbecue grill. Cook for 3 min. per side, and serve hot.
Low fat/Low Cal.]
Caribbean Barbecued Shrimp 4 lb raw unpeeled shrimp 1 1/2 cup salad oil 1/4 cup worcestershire sauce 1/2 Tbsp dry red wine 3/4 cup soy sauce 1/4 cup vinegar 1/3 cup lemon juice^
5 min
5 min
4 lb raw unpeeled shrimp
1 1/2 cup salad oil
1/4 cup worcestershire sauce
1/2 tbsp dry red wine
3/4 cup soy sauce
1/4 cup vinegar
1/3 cup lemon juice
1 tsp salt
1 tsp freshly ground black pepper
4 cloves garlic, pressed
2 tbsp dry mustard
1/4 cup parsley flakes
4 lb raw unpeeled shrimp
1 1/2 cup salad oil
1/4 cup worcestershire sauce
1/2 Tbsp dry red wine
3/4 cup soy sauce
1/4 cup vinegar
1/3 cup lemon juice
1 tsp salt
1 tsp freshly ground black pepper
4 cloves garlic, pressed
2 Tbsp dry mustard
1/4 cup parsley flakes
Chinese Barbecued SpareribsB
BeefC
ChineseFw2 lb spareribs in one piece, excess fat removed
1/4 cup soy sauce
2 Tbsp honey
2 Tbsp hoisin sauce
2 Tbsp white vinegarGm1 Tbsp chinese rice wine or dry sherry
1 tsp finely minced garlic
1 tsp sugar
2 Tbsp chicken stock
Plum sauce
Combine the soy sauce, honey, hoisin sauce, vinegar, wine, garlic, sugar and chicken stock in a sm bowl and mix well. Put the spareribs in a shallow pan or dish and cover them well with the marinade. Let them marinate for 3 hours at room temp, or six hours in the fridge, turning and basting several times. Heat the oven to 375
f fill a shallow roasting pan or baking dish with water and place it on the lowest rack in the oven. Get a couple of s-hooks and attach them to each end of the fat p
art of the spareribs, and use the hooks to suspend the ribs from the highest rack in the oven, directly above the water pan. Roast the ribs, undisturbed, for about 45 minutes, then raise the heat to 450
f and roast for about 15 min. longer, until the ribs are crisp and a deep golden brown. To serve, separate the ribs and, if you like, use a cleaver to cut them in half crosswise. They can be served hot or cold with plum sauce.
Party
Chinese Barbecued Spareribs 2 lb spareribs in one piece, excess fat removed 1/4 cup soy sauce 2 Tbsp honey 2 Tbsp hoisin sauce 2 Tbsp white vinegar^
3 hrs
2 lb spareribs in one piece, excess fat removed
1/4 cup soy sauce
2 tbsp honey
2 tbsp hoisin sauce
2 tbsp white vinegar
1 tbsp chinese rice wine or dry sherry
1 tsp finely minced garlic
1 tsp sugar
2 tbsp chicken stock
plum sauce
2 lb spareribs in one piece, excess fat removed
1/4 cup soy sauce
2 Tbsp honey
2 Tbsp hoisin sauce
2 Tbsp white vinegar
1 Tbsp chinese rice wine or dry sherry
1 tsp finely minced garlic
1 tsp sugar
2 Tbsp chicken stock
Plum sauce
Chinese Bbq SpareribsB
PorkC
ChineseFj2 lb spareribs marinated overnight in following:
3 Tbsp light soy sauce (as opposed to dark soy sauce)
1 Tbsp Chinese rice wine
3 Tbsp honey
2 Tbsp ketchup
Dry RubC
SouthwesternF
2 Tbsp cup brown sugar
1 Tbsp chili powder
2 Tbsp black pepper
1 Tbsp salt
1/2 tsp red pepper
1 tsp garlic powder
2 Tbsp paprikaI
Combine the above and rub all over the ribs. Allow to stand for about 1/2 hour or so before cooking. Smoking with hickory is recommended.]
Dry Rub 2 Tbsp cup brown sugar 1 Tbsp chili powder 2 Tbsp black pepper 1 Tbsp salt 1/2 tsp red pepper 1 tsp garlic powder 2 Tbsp paprika^
8 min
2 tbsp cup brown sugar
1 tbsp chili powder
2 tbsp black pepper
1 tbsp salt
1/2 tsp red pepper
1 tsp garlic powder
2 tbsp paprika
2 Tbsp cup brown sugar
1 Tbsp chili powder
2 Tbsp black pepper
1 Tbsp salt
1/2 tsp red pepper
1 tsp garlic powder
2 Tbsp paprika
Great Baby Back RibsB
PorkC
AmericanF
4 lb baby back ribs
1/2 cup soy sauce
1/3 cup sugar
1 tsp salt
1 tsp grated orange peel
1 garlic clove, minced
1/4 tsp freshly ground black pepper
aIn sm bowl combine all ingredients except ribs. Stir until sugar is dissolved. Pour over ribs, cover and marinate overnight (at least 1 hour prior to grilling). Place ribs on grill, bone side down about 3" from med coals; cook 20 minutes; turn and cook about 30 min. longer, turning frequently and basting with marinade sauce or your favorite bbq sauce.
Party]
Great Baby Back Ribs 4 lb baby back ribs 1/2 cup soy sauce 1/3 cup sugar 1 tsp salt 1 tsp grated orange peel 1 garlic clove, minced 1/4 tsp freshly ground black pepper^
Prepare the grill. Bring a lg pot of water to a boil. Add the ribs and the red pepper flakes and boil for 30 minutes. This partially cooks the ribs before you grill them. Meanwhile, in a med saucepan, combine all of the other ingredients and cook over med heat until the mixture comes to a boil, stirring occasionally. Remove the ribs from the water and place them on the grill. Continually baste the ribs with the sauce and cook them for 15-20 minutes, or until they are cooked through.
Note: B{you can place the ribs in a covered pan and bake them at 350
f until cooked through. From miss mary bobo's boarding house.
Jack Daniel's Rib Glaze 2 racks of ribs (about 5 1/4 lb) 1 cup jack daniel's whisky 1 cup ketchup 1/2 cup packed dark brown sugar 1/4 cup vinegar 1 Tbsp freshly squeezed lemon juice 2 tsp worcestershire sauce^
Combine first 6 ingredients in heavy med saucepan. Simmer over med heat 5 minutes, stirring occasionally. Pour sauce into lg bowl and cool (sauce can be prepared 1 day ahead, cover and refrigerate). Preheat oven to 350
f. Season rib racks with salt and pepper. Arrange on lg baking sheet. Bake 35 minutes. Cool 15 minutes. Cut racks into individual ribs. Add ribs to sauce in bowl and turn to coat. Return ribs to same baking sheet. Bake 30 min. longer, basting twice with remaining sauce. SerB
ves: 4.
Party]
Orange Maple Glazed Ribs 2/3 cup pure maple syrup 1/2 cup orange juice 1/4 cup onion, minced 2 tsp grated orange peel 2 tsp fresh lemon juice 1 tsp dry mustard^
45 min
l 1 1/4 hrs
2/3 cup pure maple syrup
1/2 cup orange juice
1/4 cup onion, minced
2 tsp grated orange peel
2 tsp fresh lemon juice
1 tsp dry mustard
2 racks baby back pork ribs (about 3 lb total)
2/3 cup pure maple syrup
1/2 cup orange juice
1/4 cup onion, minced
2 tsp grated orange peel
2 tsp fresh lemon juice
1 tsp dry mustard
2 racks baby back pork ribs (about 3 lb total)
Rubbed-Pork ChopsB
PorkC
AmericanF
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 vinegarG
1/4 cup honey
1 tsp horseradish
/Mix the marjoram, garlic, pepper and ground ginger together well and thoroughly. Rub the mixture" dry" onto the surfaces of the pork chops (it will work just as well with a pork roast). Then mix the honey, olive oil, vinegar and horseradish into a paste, and brush it over the roast/chop. Cook as usual.
Party]
Rubbed-Pork Chops 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^
8 min
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
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
Sesame Glazed SpareribsB
PorkC
AmericanF
3 racks smoked spareribs, cut into individual ribs
2 cups granulated sugar
1/4 cup soy sauce
1/4 cup fresh garlic, minced
1/4 cup fresh ginger, minced
1/4 cup sesame seeds, toasted
Place ribs in roasting pan in 275
f oven and roast, uncovered, while making glaze. To make glaze: heat sugar and soy sauce in heavy saucepan over med high heat until it begins to simmer. Boil gently for 15 minutes. Stir in garlic and ginger and simmer 2 min. more. Pour over ribs and toss to coat. Sprinkle with sesame seeds and serve. Serves 8 as an appetizer or 4 for dinner. By Chef Harry.
Party]
Sesame Glazed Spareribs 3 racks smoked spareribs, cut into individual ribs 2 cups granulated sugar 1/4 cup soy sauce 1/4 cup fresh garlic, minced 1/4 cup fresh ginger, minced 1/4 cup sesame seeds, toasted^
10 min
18 min
3 racks smoked spareribs, cut into individual ribs
2 cups granulated sugar
1/4 cup soy sauce
1/4 cup fresh garlic, minced
1/4 cup fresh ginger, minced
1/4 cup sesame seeds, toasted
3 racks smoked spareribs, cut into individual ribs
2 cups granulated sugar
1/4 cup soy sauce
1/4 cup fresh garlic, minced
1/4 cup fresh ginger, minced
1/4 cup sesame seeds, toasted
sA)T.G.I. Friday's Jack Daniels Grill Glaze
AmericanF
1 head garlic
1 Tbsp olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 Tbsp soy sauce
1 1/3 cups dark brown sugarG{3 Tbsp lemon juice
3 Tbsp white onions, minced
1 Tbsp Jack Daniels Whiskey
1 Tbsp pineapple, crushed
1/4 tsp cayenne pepper
Cut about 1/2" off the top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a sm casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325
f oven for one hour. Remove garlic and let it cool until you can handle it. Combine water, pineapple, juice, teriyaki sauce, soy sauce, and brown sugar in a med saucepan over med high
heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering. Add remaining ingredients to pan and stir. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 tsp into the saucepan and whisk to combine. Let mixture simmer for 35-45 min. or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over. Makes 1 cup of glaze.
T.G.I. Friday's Jack Daniels Grill Glaze 1 head garlic 1 Tbsp olive oil 2/3 cup water 1 cup pineapple juice 1/4 cup teriyaki sauce 1 Tbsp soy sauce 1 1/3 cups dark brown sugar^
15 min
45 min
1 head garlic
1 tbsp olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tbsp soy sauce
1 1/3 cups dark brown sugar
3 tbsp lemon juice
3 tbsp white onions, minced
1 tbsp Jack Daniels Whiskey
1 tbsp pineapple, crushed
1/4 tsp cayenne pepper
1 head garlic
1 Tbsp olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 Tbsp soy sauce
1 1/3 cups dark brown sugar
3 Tbsp lemon juice
3 Tbsp white onions, minced
1 Tbsp Jack Daniels Whiskey
1 Tbsp pineapple, crushed
1/4 tsp cayenne pepper
Tracy's Barbecued Baked BeansB
BeansC
AmericanF
1 can b&m baked beans (1 1/2 lb size)
4 Tbsp brown sugar (to taste)
1 tsp dry mustard
1 cup ketchup (to taste)
1/4 cup bullseye hot & spicy bbq sauce (to taste)
1 med sized minced onion
Combine all ingredients in a 2 1/2 qrt sauce pan. Heat on med until just bubbly. Reduce heat to low and simmer for at least 1/2 hour. This recipe works best if made the night before, stored in the refrigerator and reheated about one hour before it is needed.
Party]
Tracy's Barbecued Baked Beans 1 can b&m baked beans (1 1/2 lb size) 4 Tbsp brown sugar (to taste) 1 tsp dry mustard 1 cup ketchup (to taste) 1/4 cup bullseye hot & spicy bbq sauce (to taste)^
5 min
30 min
1 can b&m baked beans (1 1/2 lb size)
4 tbsp brown sugar (to taste)
1 tsp dry mustard
1 cup ketchup (to taste)
1/4 cup bullseye hot & spicy bbq sauce (to taste)
1 medium sized minced onion
1 can b&m baked beans (1 1/2 lb size)
4 Tbsp brown sugar (to taste)
1 tsp dry mustard
1 cup ketchup (to taste)
1/4 cup bullseye hot & spicy bbq sauce (to taste)
1 med sized minced onion
World Champion Barbecued RibsB
PorkC
American
uFuPork loin back ribs
Dry Rub ----
4 Tbsp paprika
2 tsp salt
2 tsp onion powder
2 tsp pepper, black
2 tsp pepper, whiteG
1 tsp pepper, cayenne
Barbecue sauce ----
6 Tbsp salt
6 Tbsp pepper, black
6 Tbsp chili powder
4 cup ketchup
4 cup vinegar, whiteHC4 cup water
1 onion, large, yellow, diced
1/2 cup molasses, sorghum
1) barbecue sauce: combine ingredients in a lg saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 min. or so. Pour into sterilized canning jars, seal and let stand 2 to 6 weeks before use.
2) dry rub: mix ingredients together thoroughly.
3) preparation: sprinkle dry rub liberally on ribs. Allow ribs to stand 20 to 30 min. at room temp until the rub appears wet. Prepare a smoker for long, slow (225
f) indirect cooking, using hickory chips or other hard
wood chips for extra flavor.
4) cook ribs, bone side down, for 2 hours at 225
f in a smoker using indirect heat. Turn and cook 2 more hours. Turn and cook one more hour. During the last 15 minutes, baste with barbecue sauce diluted by half with water. (if a tomato or sugar based sauce is used for more than 15 to 30 minutes, it blackens and chars.) Serve ribs with warmed, undiluted sauce on the side.
From david cox, little rock, winner of the 1991 world championship barbecue cooking conteC
st in memphis, tn
Party]
World Champion Barbecued Ribs Pork loin back ribs Dry Rub ---- 4 Tbsp paprika 2 tsp salt 2 tsp onion powder 2 tsp pepper, black 2 tsp pepper, white^
18 min
4 hrs
?Pork loin back ribs
Dry Rub ----
4 tbsp paprika
2 tsp salt
2 tsp onion powder
2 tsp pepper, black
2 tsp pepper, white
1 tsp pepper, cayenne
Barbecue sauce ----
6 tbsp salt
6 tbsp pepper, black
6 tbsp chili powder
4 cup ketchup
4 cup vinegar, white
4 cup water
1 onion, large, yellow, diced
1/2 cup molasses, sorghum
;Pork loin back ribs
Dry Rub ----
4 Tbsp paprika
2 tsp salt
2 tsp onion powder
2 tsp pepper, black
2 tsp pepper, white
1 tsp pepper, cayenne
Barbecue sauce ----
6 Tbsp salt
6 Tbsp pepper, black
6 Tbsp chili powder
4 cup ketchup
4 cup vinegar, white
4 cup water
1 onion, large, yellow, diced
1/2 cup molasses, sorghum
Fresh LemonadeB
FruitC BeveragesD
AmericanFaIce Cubes
1-1/2 cups granulated sugar
1/2 cup water
24 maraschino cherries without stems, drainedG>Lemonade 1/4 cup lemon juice
2 qt water
1 cup granulated sugar
To make cubes, heat the sugar and water in heavy saucepan over med-high heat until mixture begins toss bubble. Reduce heat to med-low and simmer 10 minutes. Cool and pour into ice cube trays. Place a cherry in each compartment and freeze. By Chef HarryL
Quick & Easy]pFresh Lemonade Ice Cubes 1-1/2 cups granulated sugar 1/2 cup water 24 maraschino cherries without stems, drained^
18 min
15 min
Ice Cubes
1-1/2 cups granulated sugar
1/2 cup water
24 maraschino cherries without stems, drained
Lemonade 1/4 cup lemon juice
2 qt water
1 cup granulated sugar
Ice Cubes
1-1/2 cups granulated sugar
1/2 cup water
24 maraschino cherries without stems, drained
Lemonade 1/4 cup lemon juice
2 qt water
1 cup granulated sugar
Lemon Grass LemonadeC BeveragesD
Thai/VietnameseF{1 cup sugar
2 stalks lemon grass, bruised cut into 1/2" pieces
3 cup water
Juice of 3 lemons
Juice of 2 limes
Pinch of salt
wGW1/2 qrt ice
Garnish ----
1 lemon thinly sliced
2 stalks lemon grass cut into 2" pieces
Combine the sugar, lemon grass and water in a sm saucepan and bring to a boil. Stir to dissolve the sugar and simmer for 20 minutes. Remove from heat and let sit for 1 hour before straining into a glass pitcher. Before serving, add the lemon juice, lime juice, salt to the syrup. Stir well and add the ice. Serve lemonade in tall glass with lots of ice. Garnish with lemon slices and lemon grass pieces. Makes about 1 quart. Recipe By: Mai Pham: The Best of Vietnamese & Thai Cooking.
Lemon Grass Lemonade 1 cup sugar 2 stalks lemon grass, bruised cut into 1/2" pieces 3 cup water Juice of 3 lemons Juice of 2 limes Pinch of salt^
15 min
20 min
1 cup sugar
2 stalks lemon grass, bruised cut into 1/2" pieces
3 cup water
juice of 3 lemons
juice of 2 limes
pinch of salt
1/2 quart ice
Garnish ----
1 lemon thinly sliced
2 stalks lemon grass cut into 2" pieces
1 cup sugar
2 stalks lemon grass, bruised cut into 1/2" pieces
kIn a blender container combine water, milk, light cream or whipping cream, instant malted milk powder, sugar and coffee crystals. Cover and blend until smooth. With blender running, add ice cubes, through hole in lid, one at a time, blending until crushed. Pour into chilled glasses. If desired, top with whipped cream. Serve immediately. Makes 4 (6 oz) servings.
Mocha Malted Coffee Cooler 1 cup cold water 3/4 cup cold milk 1/4 cup light cream or whipping cream 3 Tbsp instant chocolate malted-milk powder
15 min
1 cup cold water
3/4 cup cold milk
1/4 cup light cream or whipping cream
3 tbsp instant chocolate malted-milk powder
2 tbsp sugar
1 tbsp instant coffee crystals
1 cup ice cubes
Whipped cream (optional)
1 cup cold water
3/4 cup cold milk
1/4 cup light cream or whipping cream
3 Tbsp instant chocolate malted-milk powder
2 Tbsp sugar
1 Tbsp instant coffee crystals
1 cup ice cubes
Whipped cream (optional)
Orange-Mint DrinkC BeveragesD
SouthernFb2 1/2 cups water
2 cups sugar
2 cups mint leaves
1 1/2 cups lemon juice (about 7 )
Zest of 1 lemonGT3/4 cup orange juice (about 3)
Zest of 1 orange
Crushed ice
Seltzer water (optional)
1. Combine water and sugar in a sm saucepan. Bring to a boil. Stir until sugar dissolves. Turn off heat.
2. Crush mint leaves in a lg bowl with mallet or spoon. Add to saucepan. Add lemon juice, orange juice, lemon zest, and orange zest to saucepan. Stir to combine.
3. Pass mixture through a fine strainer, and discard the solids. Fill glasses with crushed ice, and fill 3/4 full with strained mixture. Top with seltzer to cut sweetness (optional). Serves 6 to 8.
]tOrange-Mint Drink 2 1/2 cups water 2 cups sugar 2 cups mint leaves 1 1/2 cups lemon juice (about 7 ) Zest of 1 lemon^
15 min
2 1/2 cups water
2 cups sugar
2 cups mint leaves
1 1/2 cups lemon juice (about 7 )
Zest of 1 lemon
3/4 cup orange juice (about 3)
Zest of 1 orange
Crushed ice
Seltzer water (optional)
2 1/2 cups water
2 cups sugar
2 cups mint leaves
1 1/2 cups lemon juice (about 7 )
Zest of 1 lemon
3/4 cup orange juice (about 3)
Zest of 1 orange
Crushed ice
Seltzer water (optional)
Oregon ChaiC BeveragesD
AmericanF
2 qts water
4 celestial seasonings bengal spice tea bags
1 english breakfast (or other black tea)
Raw sugar (turbinado), to tasteG'Honey, to taste
1/2 tsp vanilla extractI
Heat the water and tea bags in a sauce pan until well steeped. Remove tea bags. Add the remaining ingredients, bring to a boil, and allow to reduce 25% to 50%. Let cool, then store in the fridge.]
Oregon Chai 2 qts water 4 celestial seasonings bengal spice tea bags 1 english breakfast (or other black tea) Raw sugar (turbinado), to taste^
15 min
2 qts water
4 celestial seasonings bengal spice tea bags
1 english breakfast (or other black tea)
raw (turbinado) sugar - to taste
honey - to taste
1/2 tsp vanilla extract
2 qts water
4 celestial seasonings bengal spice tea bags
1 english breakfast (or other black tea)
Raw sugar (turbinado), to taste
Honey, to taste
1/2 tsp vanilla extract
Starbuck's FrappacinoC BeveragesD
American
1/2 cup fresh espresso
2 1/2 cups low fat milk (2%)
2 1/2 cups ice (not necessary)
1/4 cup granulated sugar
1 Tbsp dry pectinI
Combine all of the ingredients in a pitcher or covered container. Stir or shake until sugar is dissolved. Chill and serve cold.
To make the" Mocha" variety: Add a 1/16 tsp of cocoa powder to the mixture before combining. L
Bring water to boil. Add tea and steep 5 minutes. Strain and season to taste with sugar. Cool, then chill in refrigerator. When ready to serve, place ice cubes in each of 6 tall glasses. Pour tea over ice, leaving room to add half and half to taste. Yield: 6 servings.
Low fat/Low Cal.]XThai Tea 8 cup water 6 Tbsp thai tea (cha thai) Sugar Ice cubes Sweetened condensed milk^
15 min
U8 cup water
6 tbsp thai tea (cha thai)
Sugar
Ice cubes
Sweetened condensed milk
Q8 cup water
6 Tbsp thai tea (cha thai)
Sugar
Ice cubes
Sweetened condensed milk
Feta Cumin Corn BreadB
BreadC
BreadD
CaliforniaF
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
2 tsp double-acting baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp ground cumin
1 1/2 cups crumbled fetaGP1 cup thinly sliced scallion
2 lg eggs
1 cup milk
2 Tbsp sugar
1/4 cup olive oil
Preheat the oven to 350
f. Into a lg bowl sift together the cornmeal, flour, baking powder, baking soda, salt, and cumin. Add the feta and scallions and toss the mixture well. In a bowl whisk together eggs, milk, sugar and the oil. Add the milk mixture to the cornmeal mixture and stir the batter until it is just combined. Pour the batter into a greased loaf pan 9"x5"x3" and bake in the middle of the oven for 45 to 50 min. or until a tester comes out clean. Let the corn bread cool in the pB
an on a rack for 5 min. and run a thin knife around the edges of the pan. Turn the corn bread out onto the rack and let it cool completely. The corn bread may be made 2 days in advance and kept wrapped tightly in foil and chilled.
onions and garlic in a sm amount of olive oil. Let mixture cool. Dissolve yeast and sugar in warm water for 5 minutes. Place dry ingredients in mixer bowl. On low speed gradually add the yeast and the onion mixture. Knead for about 5 minutes. Retard overnight in a plastic bag, in refrigerator, next day: bench dough for 15-30 minutes. Roll and stretch dough to fit a lg cookie sheet. Proof for about 10 minutes. Lightly spread top with olive oil and sprinkle a few grains of kosher salt B
over top. Finish with any ingredients you desire (chopped olives, bleu cheese, sun dried tomatoes, pineapple, etc.). Just before baking sprinkle with parmesan cheese. Bake at 425
f for 20-25 minutes. Color should be pale. Serve at room temp.
Party]
Focaccia 1/4 oz yeast, dry active 1/2 oz sugar 12 oz water 1/2 cup onions, chopped 1 Tbsp garlic, minced 1 lb flour, all-purpose, plus 2 oz flour, all-purpose^
24 hrs
25 min
1/4 oz yeast, dry active
1/2 oz sugar
12 oz water
1/2 cup onions, chopped
1 tbsp garlic, minced
1 lb flour, all-purpose, plus
2 oz flour, all-purpose
2 tsp salt
1/2 tsp white pepper
1/2 tsp fresh rosemary or basil or pesto
Olive oil, to lightly coat
Kosher salt
1/4 oz yeast, dry active
1/2 oz sugar
12 oz water
1/2 cup onions, chopped
1 Tbsp garlic, minced
1 lb flour, all-purpose, plus
2 oz flour, all-purpose
2 tsp salt
1/2 tsp white pepper
1/2 tsp fresh rosemary or basil or pesto
Olive oil, to lightly coat
Kosher salt
Khubuz, Pita BreadB
BreadC
BreadD
Middle EastFH5 lb unbleached flour
1 pkg dry yeast
2 Tbsp salt
8 cups luke warm water
1) Combine flour and salt in a mixing bowl.
2) In another bowl, dissolve the yeast in water let rest for 5 min. in a warm place.
3) In a lg bowl add flour/salt, in the center create a well and slowly pour in the yeast mixture.
4) Kneed the dough for about 20 min or until the dough is smooth, soft and elastic.
5) Form dough into a ball, lightly cover with olive oil and place in a lightly oiled bowl and let raise in a warm place, with a towel draped over the bowl for 45-60 min or until dough
doubles in size.
6) On a lightly floured surface, punch down dough and divide into 4" balls, kneed and dust with flour, cover with a towel and let rise for 30 min.
7) Hand flatten dough then roll to form a 10" disc about 1/4" thick.
8) Heat oven to 500
f. Place a cookie sheet on the bottom of the oven.
9) Place one disc on the cookie sheet and cook for 2 min. Then transfer to the top wire rack and cook until lightly golden or about 1 min. Remove. The bread may look like an oval ball when
C7 removed, but will flatten as it cools.
10) Serve warm.
Holiday][Khubuz, Pita Bread 5 lb unbleached flour 1 pkg dry yeast 2 Tbsp salt 8 cups luke warm water^
2 hrs
3 min
N5 lb unbleached flour
1 pkg dry yeast
2 tbsp salt
8 cups luke warm water
J5 lb unbleached flour
1 pkg dry yeast
2 Tbsp salt
8 cups luke warm water
Santa Fe CornbreadB
BreadC
BreadD
SouthwesternF
2 Tbsp unsalted margarine
1 sm onion, minced
2 eggs
2 egg whites
17 oz can whole-kernel corn, unsalted, drained
1 cup plus 2 Tbsp (1%) buttermilkG
3 Tbsp sugar
1 3/4 tsp ground cumin
3/4 tsp salt
1/4 tsp crushed hot red pepper
1 cup flour
2/3 cup yellow cornmeal
2 tsp baking powderHe1/2 tsp baking soda
2 sm italian plum tomatoes, seeded & peeled, diced 1/4"
3 oz colby cheese, grated
Heat margarine in sm non-stick skillet over medium-high heat. Add onion. Saut
until tender, about 2 minutes, stirring often. Combine eggs, egg whites, corn, buttermilk, sugar, cumin, salt and crushed red pepper in lg mixing bowl. Add onion mixture. Use wooden spoon to mix well. Add flour, cornmeal, baking powder and baking soda. Stir to combine well. Fold in tomatoes, generously grease deep 9" pie plate or 5 1/2-cup capacity shallow baking dish and lightly sprinkle with cornmeal. Transfer
batter to prepared pan. Bake at 425
f in center of oven until bread browns about 18 to 20 minutes. Sprinkle cheese evenly over entire surface. Bake until cheese melts, about 2 minutes. Let rest 15 to 20 min. before serving. Serve warm, cut in wedges. Makes 6 to 8 servings.
Party]
Santa Fe Cornbread 2 Tbsp unsalted margarine 1 sm onion, minced 2 eggs 2 egg whites 17 oz can whole-kernel corn, unsalted, drained 1 cup plus 2 Tbsp (1%) buttermilk^
32768
18 min
20 min
2 tbsp unsalted margarine
1 small onion, minced
2 eggs
2 egg whites
17 oz can whole-kernel corn, unsalted, drained
1 cup plus 2 tbsp (1%) buttermilk
3 tbsp sugar
1 3/4 tsp ground cumin
3/4 tsp salt
1/4 tsp crushed hot red pepper
1 cup flour
2/3 cup yellow cornmeal
2 tsp baking powder
1/2 tsp baking soda
2 sm italian plum tomatoes, seeded & peeled, diced 1/4"
3 oz colby cheese, grated
2 Tbsp unsalted margarine
1 sm onion, minced
2 eggs
2 egg whites
17 oz can whole-kernel corn, unsalted, drained
1 cup plus 2 Tbsp (1%) buttermilk
3 Tbsp sugar
1 3/4 tsp ground cumin
3/4 tsp salt
1/4 tsp crushed hot red pepper
1 cup flour
2/3 cup yellow cornmeal
2 tsp baking powder
1/2 tsp baking soda
2 sm italian plum tomatoes, seeded & peeled, diced 1/4"
3 oz colby cheese, grated
The World's Best CornbreadB
BreadC
BreadD
Southern
2 cups yellow corn meal
1/2 cup all-purpose flour
1 Tbsp baking powder
1 Tbsp sugar
1 tsp salt
2 lg eggs, beaten
6 Tbsp vegetable oil, dividedG
1 1/2 cups milk
C1. Sift together all dry ingredients.
2. In a lg bowl, mix together eggs, 2 Tbsp oil and milk.
3. Add dry ingredients to wet and stir until just moist, don't over mix.
4. Put remaining 4 Tbsp oil in a lg cast iron skillet and heat. When hot, pour in cornbread batter.
5. Bake at 400
f for 15-20 min. or until golden brown.
Holiday]
The World's Best Cornbread 2 cups yellow corn meal 1/2 cup all-purpose flour 1 Tbsp baking powder 1 Tbsp sugar 1 tsp salt 2 lg eggs, beaten 6 Tbsp vegetable oil, divided^
32769
18 min
15 min
2 cups yellow corn meal
1/2 cup all-purpose flour
1 tbsp baking powder
1 tbsp sugar
1 tsp salt
2 large eggs, beaten
6 tbsp vegetable oil, divided
1 1/2 cups milk
2 cups yellow corn meal
1/2 cup all-purpose flour
1 Tbsp baking powder
1 Tbsp sugar
1 tsp salt
2 lg eggs, beaten
6 Tbsp vegetable oil, divided
1 1/2 cups milk
ChilaquilesB
EggsC BreakfastD
MexicanFh6 eggs
4 corn tortillas
2 avocados
2 tomatoes
4 Tbsp lime juice
4 tsp olive oil
Salt and pepper to tasteG
2 Tbsp butter or margarine
2 onions, finely diced
1 cup cooked beef, chicken or pork, diced or shredded
1 tsp chili powder
1/2 tsp ground cumin
Cilantro
Break the eggs in a mixing bowl and beat them lightly. Cut the tortillas into eighths and add to the eggs. Let sit 15 min. Cut the avocados in half from tip to stem and remove the pit. Using a paring knife, slice the flesh in each half from tip to stem in 1/2" slices without cutting through skin. Using a lg spoon, scoop the flesh out of the skin in 1 piece. Lay cut side down on each plate and fan out the slices. Cut the tomatoes into slices and lay slices next to the avocado. Drizzle with
lime juice and oil, and sprinkle with salt and pepper. Heat the butter in a lg skillet over med heat and add the onion, chili powder and cumin. Cook, stirring occasionally, 5 min. Add meat; cook just until warmed. Add the beaten eggs and tortillas and cook, stirring, until eggs are cooked to desired doneness. Arrange a mound of eggs on each plate next to the avocado and tomato. Garnish with some cilantro. Serve immediately.
Holiday]tChilaquiles 6 eggs 4 corn tortillas 2 avocados 2 tomatoes 4 Tbsp lime juice 4 tsp olive oil Salt and pepper to taste^
32770
8 min
5 min
6 eggs
4 corn tortillas
2 avocados
2 tomatoes
4 tbsp lime juice
4 tsp olive oil
salt and pepper to taste
2 tbsp butter or margarine
2 onions, finely diced
1 cup cooked beef, chicken or pork - diced or shredded
1 tsp chili powder
1/2 tsp ground cumin
cilantro
6 eggs
4 corn tortillas
2 avocados
2 tomatoes
4 Tbsp lime juice
4 tsp olive oil
Salt and pepper to taste
2 Tbsp butter or margarine
2 onions, finely diced
1 cup cooked beef, chicken or pork, diced or shredded
1 tsp chili powder
1/2 tsp ground cumin
Cilantro
Cinnamon Swirl French ToastB
BreadC BreakfastD
AmericanF
8 slices cinnamon swirl bread
3 Tbsp unsalted butter, melted
1/2 cup milk, room temp
2 lg eggs, separated
1/2 cup pure maple syrup
1 tsp vanilla extract
3/4 tsp ground cinnamonG51/8 tsp ground nutmeg
Powdered sugar
Warm maple syrup
Preheat oven to 325
f. Brush both sides of bread with melted butter. Cut bread diagonally in half. Arrange bread pieces on cookie sheet and bake 10 minutes. Remove bread frown oven. Increase oven temp to 350
. Butter 9x9" baking pan with 2" high sides. Arrange bread in 2 rows in prepared pan, overlapping slices slightly. Whisk milk, egg yolks, maple syrup, vanilla, cinnamon and nutmeg in med bowl until well blended. Beat egg whites in another bowl until soft peaks form. Gradually fold eggB
yolk mixture into beaten whites. Pour batter over bread slices in pan. Bake until top is brown, about 25 minutes. Sprinkle with powdered sugar. Cut into 4 portions and serve with warm maple syrup. Serves 4
Holiday]
Cinnamon Swirl French Toast 8 slices cinnamon swirl bread 3 Tbsp unsalted butter, melted 1/2 cup milk, room temp 2 lg eggs, separated 1/2 cup pure maple syrup 1 tsp vanilla extract 3/4 tsp ground cinnamon^
32771
12 min
25 min
8 slices cinnamon swirl bread
3 tbsp unsalted butter, melted
1/2 cup milk, room temperature
2 large eggs, separated
1/2 cup pure maple syrup
1 tsp vanilla extract
3/4 tsp ground cinnamon
1/8 tsp ground nutmeg powdered sugar warm maple syrup
8 slices cinnamon swirl bread
3 Tbsp unsalted butter, melted
1/2 cup milk, room temp
2 lg eggs, separated
1/2 cup pure maple syrup
1 tsp vanilla extract
3/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Powdered sugar
Warm maple syrup
A Corned Beef Hash with Fried EggsB
BeefC BreakfastD
AmericanF
2 russet potatoes (about 1 lb)
1 lg onion, cut into 3/4" pieces
1 lg garlic clove, minced
1/2 stick (1/4 cup) butter
1 green bell pepper, chopped
1 Tbsp all-purpose flour
3/4 cup beef brothG
2 Tbsp bottled beet horseradish
1 Tbsp worcestershire sauce
1/2 lb cooked corned beef (from 3 to 4 lb corned beef brisket), cut into 3/4" cubes (ab. 2 cups)
Fried eggs as an accompaniment
Peel potatoes cut into 1/2" dice.
Salt and pepper to taste
Add potatoes to a lg saucepan of boiling water and boil 6 min or until just tender. Drain.
In a lg non-stick skillet cook onion and garlic in butter over moderate heat, stirring, until onion are golden.
Add bell pepper and cook, stirring, 5 min. Sprinkle flour over mixture and cook, stirring, 2 min. Stir in broth, horseradish, and Worcestershire sauce and simmer, stirring, 2 min. Add corned beef, potatoes, salt and pepper and cook over moderate heat, turning hash, until browned and crisp,
about 15 min.
Serve hash with fried eggs.
To make corned beef:
In a kettle combine beef with cold water to cover by 2" and bring water to just a boil, skimming froth. Simmer beef, covered, 3 hours, or until tender. Remove kettle from heat and let beef stand in cooking liquid 20 min. Transfer beef to work surface and trim fat. Use beef as part of a boiled dinner and/or for making corned beef on rye. Corned beef keeps, covered and chilled, 4 days.
Serves 4.
Kosher
Corned Beef Hash with Fried Eggs 2 russet potatoes (about 1 lb) 1 lg onion, cut into 3/4" pieces 1 lg garlic clove, minced 1/2 stick (1/4 cup) butter 1 green bell pepper, chopped 1 Tbsp all-purpose flour 3/4 cup beef broth^
32772
25 min
25 min
2 russet potatoes (about 1 lb)
1 lg onion, cut into 3/4" pieces
1 lg garlic clove, minced
1/2 stick (1/4 cup) butter
1 green bell pepper, chopped
1 tbsp all-purpose flour
3/4 cup beef broth
2 tbsp bottled beet horseradish
1 tbsp worcestershire sauce
1/2 lb cooked corned beef (from 3 to 4 lb corned beef brisket), cut into 3/4" cubes (about 2 cups)
Fried eggs as an accompaniment
Peel potatoes cut into 1/2" dice. Salt and pepper to taste
2 russet potatoes (about 1 lb)
1 lg onion, cut into 3/4" pieces
1 lg garlic clove, minced
1/2 stick (1/4 cup) butter
1 green bell pepper, chopped
1 Tbsp all-purpose flour
3/4 cup beef broth
2 Tbsp bottled beet horseradish
1 Tbsp worcestershire sauce
1/2 lb cooked corned beef (from 3 to 4 lb corned beef brisket), cut into 3/4" cubes (ab. 2 cups)
Fried eggs as an accompaniment
Peel potatoes cut into 1/2" dice.
Salt and pepper to taste
Eggs NeptuneB
EggsC BreakfastD
AmericanFb4 english muffins
4 oz crab meat (snow, king, or lobster meat)
8 eggs
Fresh dill
Hollandaise sauceGmHollandaise Sauce ---
2 egg yolks
1 Tbsp warm water
Juice of 1/4 lemon
1/2 cup butter
Dash of cayenne pepper
Poach eggs, then put in a bowl with ice water. Toast the muffins. Warm the crab meat in the microwave oven or by placing in hot water for a few min, then squeezing out the excess water. Place the crab meat on the muffins. Top with the eggs heated in hot water for 2 min, and garnish with the hollandaise sauce and fresh dill. Yield: 4 servings. Glynn House Victorian Inn, Ashland, New Hampshire
Hollandaise sauce:
Mix the egg yolks, water and lemon juice and whip for 2 min with a wire whisk.
bIn a double boiler, melt the butter. Put aside and keep warm, but not hot. Put the egg mixture in a bowl and set on top of the double boiler. Whip constantly with a wire whisk and add butter in a steady, very slow stream (otherwise the egg mixture will break). The sauce is ready when it reaches the consistency of thick molasses. Add the cayenne pepper.
Holiday]oEggs Neptune 4 english muffins 4 oz crab meat (snow, king, or lobster meat) 8 eggs Fresh dill Hollandaise sauce^
32773
4 english muffins
4 oz crab meat (snow, king, or lobster meat)
8 eggs
fresh dill
Hollandaise sauce
Hollandaise Sauce ---------
2 egg yolks
1 tbsp warm water
juice of 1/4 lemon
1/2 cup butter
dash of cayenne pepper
4 english muffins
4 oz crab meat (snow, king, or lobster meat)
8 eggs
Fresh dill
Hollandaise sauce
Hollandaise Sauce ---
2 egg yolks
1 Tbsp warm water
Juice of 1/4 lemon
1/2 cup butter
Dash of cayenne pepper
Heart Healthy Oat MuffinsC BreakfastD
AmericanF
2 cup oat bran
1/4 cup brown sugar, firmly packed
2 tsp baking powder
1/2 tsp salt
1 tsp nutmeg
1/2 cup milk
2 egg whites, slightly beatenG<1/4 cup honey
2 Tbsp vegetable or canola oil
1/2 tsp vanilla
Heat oven to 425
f. Coat muffin pan with cooking spray or line with paper baking cups. Combine oat bran, brown sugar, baking powder, salt and nutmeg. Add milk, egg whites, honey and oil. Stir in vanilla. Do not over mix. Bake 15-20 minutes, until lightly browned. Yield: 12 muffins.
Holiday]
Heart Healthy Oat Muffins 2 cup oat bran 1/4 cup brown sugar, firmly packed 2 tsp baking powder 1/2 tsp salt 1 tsp nutmeg 1/2 cup milk 2 egg whites, slightly beaten^
32774
20 min
15 min
2 cup oat bran
1/4 cup brown sugar, firmly packed
2 tsp baking powder
1/2 tsp salt
1 tsp nutmeg
1/2 cup milk
2 egg whites, slightly beaten
1/4 cup honey
2 tbsp vegetable or canola oil
1/2 tsp vanilla
2 cup oat bran
1/4 cup brown sugar, firmly packed
2 tsp baking powder
1/2 tsp salt
1 tsp nutmeg
1/2 cup milk
2 egg whites, slightly beaten
1/4 cup honey
2 Tbsp vegetable or canola oil
1/2 tsp vanilla
Nopal Cactus with EggsB
EggsC BreakfastD
MexicanF
2 Tbsp lard or oil
1 lb nopales, cleaned and diced (about 3 heaping cupfuls)
8 oz unpeeled tomatoes, diced
2 cloves garlic, peeled and chopped
1/4 cup white onion, finely chopped
1 tsp sea salt or to tasteG
2 or 3 lg eggs
$Heat the lard in a heavy frying pan and add the rest of the ingredients, except the eggs. Cover the pan and cook over med flame, shaking the pan from time to time, for about 25 minutes, or until the mixture is dry and well seasoned. Break the eggs into the nopales and stir rapidly until set.
Holiday]
Nopal Cactus with Eggs 2 Tbsp lard or oil 1 lb nopales, cleaned and diced (about 3 heaping cupfuls) 8 oz unpeeled tomatoes, diced 2 cloves garlic, peeled and chopped 1/4 cup white onion, finely chopped 1 tsp sea salt or to taste^
32775
10 min
25 min
2 tbsp lard or oil
1 lb nopales, cleaned and diced (about 3 heaping cupfuls)
8 oz unpeeled tomatoes, diced
2 cloves garlic, peeled and chopped
1/4 cup white onion, finely chopped
1 tsp sea salt or to taste
2 or 3 lg eggs
2 Tbsp lard or oil
1 lb nopales, cleaned and diced (about 3 heaping cupfuls)
8 oz unpeeled tomatoes, diced
2 cloves garlic, peeled and chopped
1/4 cup white onion, finely chopped
1 tsp sea salt or to taste
2 or 3 lg eggs
Pancakes from ScratchC BreakfastD
AmericanF
2 cups flour
1 3/4 cups milk
2 heaping Tbsp baking powder
2 eggs, beat separately before adding to mixture
1/2 stick melted butter
3 Tbsp sugarG
1 tsp saltI
Mix the dry items first. Combine the eggs and melted butter to the milk and slowly stir in the flour. Let sit while heating the pan.L
Quick & Easy]
Pancakes from Scratch 2 cups flour 1 3/4 cups milk 2 heaping Tbsp baking powder 2 eggs, beat separately before adding to mixture 1/2 stick melted butter 3 Tbsp sugar^
32776
12 min
2 cups flour
1 3/4 cups milk
2 heaping tbsp baking powder
2 eggs - beat separately before adding to mixture
1/2 stick melted butter
3 tbsp sugar
1 tsp salt
2 cups flour
1 3/4 cups milk
2 heaping Tbsp baking powder
2 eggs, beat separately before adding to mixture
1/2 stick melted butter
3 Tbsp sugar
1 tsp salt
Raisin Bran MuffinsC BreakfastD
AmericanF
15 oz box raisin bran
5 cup all-purpose flour
1 1/2 cup sugar
1 1/2 cup brown sugar
5 tsp baking soda
1 Tbsp pumpkin spice
2 tsp saltGh4 eggs; beaten
1 cup melted shortening or margarine or
1 cup vegetable oil
2 tsp vanilla
1 qt buttermilkI
Mix al ingredients thoroughly. Store in refrigerator in tightly sealed jar. Bake as needed in lightly greased muffin pan for 20-30 min. at 425
f. Yield: 8 dozen]
Raisin Bran Muffins 15 oz box raisin bran 5 cup all-purpose flour 1 1/2 cup sugar 1 1/2 cup brown sugar 5 tsp baking soda 1 Tbsp pumpkin spice 2 tsp salt^
32777
22 min
25 min
15 oz box raisin bran
5 cup all-purpose flour
1 1/2 cup sugar
1 1/2 cup brown sugar
5 tsp baking soda
1 tbsp pumpkin spice
2 tsp salt
4 eggs; beaten
1 cup melted shortening or margarine or
1 cup vegetable oil
2 tsp vanilla
1 qt buttermilk
15 oz box raisin bran
5 cup all-purpose flour
1 1/2 cup sugar
1 1/2 cup brown sugar
5 tsp baking soda
1 Tbsp pumpkin spice
2 tsp salt
4 eggs; beaten
1 cup melted shortening or margarine or
1 cup vegetable oil
2 tsp vanilla
1 qt buttermilk
Scotch EggsB
EggsC BreakfastD
EnglishFt12 oz bulk pork sausage
4 eggs, hard-boiled
1 egg, beaten
Matzo meal, (or flour) for coating
Oil for deep-frying
hWith damp hands, form the sausage meat around the hard-boiled eggs in an even layer. Dip in beaten egg, then roll in matzo meal (or flour). Chill for 15 min so it firms up. Deep fry, two at a time, in 325
f oil, 5-6 min until golden brown all over. Drain on absorbent paper. Slice in half widthwise and serve hot with grilled mushrooms and tomatoes. Serves 4.
Low Cost]
Scotch Eggs 12 oz bulk pork sausage 4 eggs, hard-boiled 1 egg, beaten Matzo meal, (or flour) for coating Oil for deep-frying^
32778
25 min
5 min
z12 oz bulk pork sausage
4 eggs, hard-boiled
1 egg, beaten
Matzo meal, (or flour) for coating
Oil for deep-frying
v12 oz bulk pork sausage
4 eggs, hard-boiled
1 egg, beaten
Matzo meal, (or flour) for coating
Oil for deep-frying
Tiny Diced PotatoesB
VegetablesC BreakfastD
AmericanFb4 or more russet or yellow gold potatoes
1/3 cup vegetable or corn oil
2 Tbsp butter
Salt to taste
Peel the potatoes and cut each into 1/4" cubes. Drop them into cold water to prevent discoloring. When ready to cook, drain the cubes in a colander and run very hot water over them for 10 seconds. Drain well and dry on a paper towel or dishcloth. Heat the oil in a lg non-stick skillet over high heat. Add the potatoes and cook, shaking the skillet and stirring the potatoes for about 6 to 8 min. until they are lightly browned and almost cooked. Drain well in a colander and wipe the skillet. B
Heat the butter in the skillet and add the potatoes. Salt to taste. Cook, shaking and stirring, over medium-high heat for 5 more min. or until the cubes are nicely browned and crisp. Drain and serve hot. Yield: makes 4 servings.
Holiday]vTiny Diced Potatoes 4 or more russet or yellow gold potatoes 1/3 cup vegetable or corn oil 2 Tbsp butter Salt to taste^
32779
10 min
8 min
h4 or more russet or yellow gold potatoes
1/3 cup vegetable or corn oil
2 tbsp butter
Salt to taste
d4 or more russet or yellow gold potatoes
1/3 cup vegetable or corn oil
2 Tbsp butter
Salt to taste
Toad In The HoleB
PorkC BreakfastD
EnglishF*1 lb sausages
1/2 pt milk
1 egg
4 oz flour
3Fry the sausages until lightly browned. Mix together the other three ingredients and beat well together (get rid of any lumps) season to taste. Mix all 4 ingredients together and place in hot oven (220 centigrade) for around 30 minutes. You may wish to lower the heat after 20 mins. Serve with onion gravy.
Low Cost];Toad In The Hole 1 lb sausages 1/2 pt milk 1 egg 4 oz flour^
32780
5 min
30 min
21 lb sausages
1/2 pint milk
1 egg
4 oz flour
,1 lb sausages
1/2 pt milk
1 egg
4 oz flour
Beef BourguignonB
BeefC
CrockpotD
American
4 lb 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, crushedG21 onion diced
1 lb mushrooms, sliced
1/3 cup flour
Marinate beef in wine, oil, thyme and pepper 1 hour at room temp. or overnight in the refrigerator. In lg 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.
Quick & Easy]
Beef Bourguignon 4 lb 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^
32781
8 hrs
4 lb 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
4 lb 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
Beef CasseroleB
BeefC
CrockpotD
AmericanFl1 1/2 lb stewing steak
1 oz plain flour
2 Tbsp oil
2 lg onions
3 med carrots
1 pt beef stock
Salt and pepper
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 this 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.
Quick & Easy
]{Beef Casserole 1 1/2 lb stewing steak 1 oz plain flour 2 Tbsp oil 2 lg onions 3 med carrots 1 pt beef stock Salt and pepper^
32782
5 min
6 hrs
t1 1/2 lb stewing steak
1 oz plain flour
2 tbsp oil
2 lg onions
3 med carrots
1 pint beef stock
Salt and pepper
n1 1/2 lb stewing steak
1 oz plain flour
2 Tbsp oil
2 lg onions
3 med carrots
1 pt beef stock
Salt and pepper
Beef PaprikaB
BeefC
CrockpotD
RussianF
2 lb boned round, cut in 1" cubes
2 slices bacon, minced
1/2 cup minced onion
1 med clove garlic, peeled & minced
1 tsp salt
1/8 tsp pepperGN1 Tbsp paprika
2 Tbsp all-purpose flour
1 cup chicken stock
3/4 cup sour cream
In a med skillet, over med low heat, saut
the veal cubes and the bacon until the meat is brown on all sides. Add the onion and garlic and saut
, stirring 2-3 minutes. Remove from heat; add the salt and pepper, 1 tab paprika and the flour and toss thoroughly. Pour in the stock; stir until the sauce is smooth, then scrape into the slow cooker. Cover and cook on low for 4-6 hours, or until the meat is tender.
Before serving: lift the meat into a warm serving bowl. If the sauce seems thin, siB
mmer in a same skillet until thickened. Then remove from the heat and stir in the sour cream. Reheat just enough to warm the cream; don't boil. Pour over the meat and garnish with a dash of paprika. Yield: 4-6 servings.
Quick & Easy]
Beef Paprika 2 lb boned round, cut in 1" cubes 2 slices bacon, minced 1/2 cup minced onion 1 med clove garlic, peeled & minced 1 tsp salt 1/8 tsp pepper^
32783
15 min
5 hrs
2 lb boned round, cut in 1" cubes
2 slices bacon, minced
1/2 cup minced onion
1 med clove garlic, peeled & minced
1 tsp salt
1/8 tsp pepper
1 tbsp paprika
2 tbsp all-purpose flour
1 cup chicken stock
3/4 cup sour cream
2 lb boned round, cut in 1" cubes
2 slices bacon, minced
1/2 cup minced onion
1 med clove garlic, peeled & minced
1 tsp salt
1/8 tsp pepper
1 Tbsp paprika
2 Tbsp all-purpose flour
1 cup chicken stock
3/4 cup sour cream
A"Chicken Breasts and Rice CasseroleB
PoultryC
CrockpotD
AmericanF
3 chicken bouillon cubes
2 cups water
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried thyme
1 med onion, peeled and chopped
1 cup converted riceGn4 chicken breasts
2 Tbsp butter or margarine
1/2 cup minced fresh parsley
2 med cloves garlic, peeled & minced
OPlace the bouillon cubes, water, salt, pepper, thyme, rice and chicken breasts in the slow cooker. Cover and cook on low for 5-7 hours. Before serving: in a sm skillet over med heat, melt the butter and saut
the parsley and garlic, stirring constantly, about 3 minutes. Sprinkle over the chicken casserole and serve. Yield: 4 servings
Chicken Breasts and Rice Casserole 3 chicken bouillon cubes 2 cups water 1/2 tsp salt 1/4 tsp pepper 1/2 tsp dried thyme 1 med onion, peeled and chopped 1 cup converted rice^
32784
12 min
6 hrs
3 chicken bouillon cubes
2 cups water
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried thyme
1 med onion, peeled and chopped
1 cup converted rice
4 chicken breasts
2 tbsp butter or margarine
1/2 cup minced fresh parsley
2 med cloves garlic, peeled & minced
3 chicken bouillon cubes
2 cups water
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried thyme
1 med onion, peeled and chopped
1 cup converted rice
4 chicken breasts
2 Tbsp butter or margarine
1/2 cup minced fresh parsley
2 med cloves garlic, peeled & minced
Chili Short RibsB
BeefC
CrockpotD
AmericanFt3 lb short ribs
1 Tbsp vegetable oil
2 garlic cloves
2 tsp chili powder
15 oz tomato sauce
1/2 tsp salt
1 tsp pepperG
1 onion
32 oz red kidney beans
|Brown ribs in hot oil. Remove, drain all but 1 tsp fat. Add chopped garlic, lightly brown in oil. Add chili powder, tomato sauce, bring to simmer. Sprinkle ribs with salt and pepper put in crockpot. Add sauce and sliced onion. Cover and slow cook 6 to 8 hours on low. Remove bones from pot, add kidney beans, cover and cook on high 1 hour. Serve with cornbread. Yield: 4 servings.
Low fat/Low Cal.
Chili Short Ribs 3 lb short ribs 1 Tbsp vegetable oil 2 garlic cloves 2 tsp chili powder 15 oz tomato sauce 1/2 tsp salt 1 tsp pepper^
32785
8 min
6 hrs
3 lb short ribs
1 tbsp vegetable oil
2 garlic cloves
2 tsp chili powder
15 oz tomato sauce
1/2 tsp salt
1 tsp pepper
1 onion
32 oz red kidney beans
3 lb short ribs
1 Tbsp vegetable oil
2 garlic cloves
2 tsp chili powder
15 oz tomato sauce
1/2 tsp salt
1 tsp pepper
1 onion
32 oz red kidney beans
Crockpot BarbecueB
BeefC
CrockpotD
AmericanF
1 1/2 lb boneless chuck, 1 1/2" thick
1 clove garlic, peeled and minced
1/4 cup wine vinegar
1 Tbsp brown sugar
1 tsp paprika
2 Tbsp worcestershire sauceGL1/2 cup catsup
1 tsp salt
1 tsp dry or prepared mustard
1/4 tsp black pepperI
Cut the beef on a diagonal, across the grain into slices 1" wide. Place these in the crockpot. In a sm bowl, combine the remaining ingredients. Pour over the meat and mix. Cover and cook on low for 3 to 5 hours.L
Place meat in crockpot. Mix flour, salt and pepper and pour over meat. Stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low 10-12 hours. (high: 4 to 6 hours). Stir stew thoroughly before serving.L
Quick & Easy]
Crockpot Beef Stew 2 lb beef chuck or stew meat, cut in 1" cubes 1/4 cup flour 1 1/2 tsp salt 1/2 tsp pepper 1 1/2 cup beef broth 1 tsp worcestershire sauce^
32787
12 min
10 hrs
2 lb beef chuck or stew meat, cut in 1" cubes
1/4 cup flour
1 1/2 tsp salt
1/2 tsp pepper
1 1/2 cup beef broth
1 tsp worcestershire sauce
1 garlic clove
1 bay leaf
1 tsp paprika
8 carrots, sliced
5 potatoes, diced
1 onions, chopped
2 celery stalks, sliced
2 lb beef chuck or stew meat, cut in 1" cubes
1/4 cup flour
1 1/2 tsp salt
1/2 tsp pepper
1 1/2 cup beef broth
1 tsp worcestershire sauce
1 garlic clove
1 bay leaf
1 tsp paprika
8 carrots, sliced
5 potatoes, diced
1 onions, chopped
2 celery stalks, sliced
Crockpot Boston Baked BeansB
BeansC
CrockpotD
AmericanF|1 lb dried sm white beans
6 cup water
1 tsp salt
1/2 cup molasses
2 tsp dry mustard
1/4 cup brown sugar
1 med onion, choppedG
1/4 lb salt pork
cPut beans and water in slow cooker. Soak 6 hours or overnight. Cover pot and cook on high for 2-3 hours, until beans are tender. Drain, saving liquid. Mix 1 cup liquid with salt, molasses, mustard, sugar and onion. Cut salt pork into 2-3 pieces. In slow cooker, combine beans, molasses mixture, and pork. Cover and cook for 10-12 hours. Yield: 6 servings.
Vegetarian]
Crockpot Boston Baked Beans 1 lb dried sm white beans 6 cup water 1 tsp salt 1/2 cup molasses 2 tsp dry mustard 1/4 cup brown sugar 1 med onion, chopped^
32788
6 hrs
10 hrs
1 lb dried small white beans
6 cup water
1 tsp salt
1/2 cup molasses
2 tsp dry mustard
1/4 cup brown sugar
1 med onion, chopped
1/4 lb salt pork
1 lb dried sm white beans
6 cup water
1 tsp salt
1/2 cup molasses
2 tsp dry mustard
1/4 cup brown sugar
1 med onion, chopped
1/4 lb salt pork
Crockpot Irish StewB
BeefC
CrockpotD
AmericanF
2 lb lamb, cubed, browned & drained
2 tsp salt
1/4 tsp pepper
2 cup water
1 sm bay leaf
2 med carrots, sliced
2 sm onions, thinly slicedG44 med potatoes, pared & quartered
10 oz peas, frozenI
Season cubed lamb with salt and pepper. Add remaining ingredients except peas. Stir well. Cover and cook on low 10-12 hours. Add peas during last 1-2 hours of cooking.
Low fat/Low Cal.]
Crockpot Irish Stew 2 lb lamb, cubed, browned & drained 2 tsp salt 1/4 tsp pepper 2 cup water 1 sm bay leaf 2 med carrots, sliced 2 sm onions, thinly sliced^
32789
20 min
10 hrs
2 lb lamb, cubed, browned & drained
2 tsp salt
1/4 tsp pepper
2 cup water
1 sm bay leaf
2 med carrots, sliced
2 sm onions, thinly sliced
4 med potatoes, pared & quartered
10 oz peas, frozen
2 lb lamb, cubed, browned & drained
2 tsp salt
1/4 tsp pepper
2 cup water
1 sm bay leaf
2 med carrots, sliced
2 sm onions, thinly sliced
4 med potatoes, pared & quartered
10 oz peas, frozen
A'Crockpot Pork Chops with Mushroom SauceB
PorkC
CrockpotD
AmericanFc8 to 10 small, thick pork chops
2 tsp salt
1/4 tsp pepper
1/8 tsp sage
12 oz cream of mushroom soup
wTrim the excess fat from the chops and use it to grease a lg skillet. Over high heat, brown each chop lightly on both sides. Salt and pepper each as it finishes and place it in the crockpot. Add the sage. Turn the soup (undiluted) into the still hot skillet. Scrape the pan juices and turn them into the cooker. Cover and cook on low for 8 to 10 hours. Makes 6 to 8 servings.
Quick & Easy]
Crockpot Pork Chops with Mushroom Sauce 8 to 10 small, thick pork chops 2 tsp salt 1/4 tsp pepper 1/8 tsp sage 12 oz cream of mushroom soup^
32790
12 min
8 hrs
i8 to 10 small, thick pork chops
2 tsp salt
1/4 tsp pepper
1/8 tsp sage
12 oz cream of mushroom soup
e8 to 10 small, thick pork chops
2 tsp salt
1/4 tsp pepper
1/8 tsp sage
12 oz cream of mushroom soup
Crockpot Spanish RiceB
RiceC
CrockpotD
AmericanF
1 1/2 lb ground beef, browned & drained
1 med onion, chopped
1 green pepper, chopped
14 1/2 oz tomato, whole, or
2 lg tomato, sliced & quartered
16 oz tomato sauceGh3/4 cup water
2 tsp chili powder
2 tsp worcestershire sauce
1 1/2 tsp salt
3/4 cup rice, converted, raw
IdStir all ingredients together. Cover and cook on low 7 to 9 hours (high 3 hours).
Yield: 6 servings.L
Low Cost]
Crockpot Spanish Rice 1 1/2 lb ground beef, browned & drained 1 med onion, chopped 1 green pepper, chopped 14 1/2 oz tomato, whole, or 2 lg tomato, sliced & quartered 16 oz tomato sauce^
32791
5 min
8 hrs
1 1/2 lb ground beef, browned & drained
1 med onion, chopped
1 green pepper, chopped
14 1/2 oz tomato, whole, or
2 lg tomato, sliced & quartered
16 oz tomato sauce
3/4 cup water
2 tsp chili powder
2 tsp worcestershire sauce
1 1/2 tsp salt
3/4 cup rice, converted, raw
1 1/2 lb ground beef, browned & drained
1 med onion, chopped
1 green pepper, chopped
14 1/2 oz tomato, whole, or
2 lg tomato, sliced & quartered
16 oz tomato sauce
3/4 cup water
2 tsp chili powder
2 tsp worcestershire sauce
1 1/2 tsp salt
3/4 cup rice, converted, raw
Dave's Meat LoafB
BeefC
CrockpotD
AmericanF
1 lb extra lean ground beef
1/4 lb sausage meat
1/4 cup dark beer
1 egg
2 slices of bread torn into crumbs
1 onion, chopped
3 Tbsp chopped parsleyGL1/2 tsp ground black pepper
Few drops Worcestershire sauce and tabasco sauce
Combine all ingredients and gently shape into a round loaf. Place on a trivet in crockpot. Cover and cook on low about 7 to 8 hours. Serve with tomato sauce or chili sauce.L
Quick & Easy]
Dave's Meat Loaf 1 lb extra lean ground beef 1/4 lb sausage meat 1/4 cup dark beer 1 egg 2 slices of bread torn into crumbs 1 onion, chopped 3 Tbsp chopped parsley^
32792
5 min
8 hrs
1 lb extra lean ground beef
1/4 lb sausage meat
1/4 cup dark beer
1 egg
2 slices of bread torn into crumbs
1 onion, chopped
3 tbsp chopped parsley
1/2 tsp ground black pepper
Few drops Worcestershire sauce and tabasco sauce
1 lb extra lean ground beef
1/4 lb sausage meat
1/4 cup dark beer
1 egg
2 slices of bread torn into crumbs
1 onion, chopped
3 Tbsp chopped parsley
1/2 tsp ground black pepper
Few drops Worcestershire sauce and tabasco sauce
A(German Style Roast with Sour Cream SauceB
BeefC
CrockpotD
German
Fv1 tsp salt
3-4 lb top or bottom round
1 med onion, peeled, sliced
1 cup dry red wine
1/2 tsp salt
1/4 tsp black pepperG+2 Tbsp all-purpose flour
1/2 cup sour cream
8Sprinkle 1 tsp salt in a lg skillet, brown the roast well on all sides over med-high heat. Remove roast to slow cooker. Add the onion to the skillet and brown lightly, stirring often. Pour in the wine. Scrape pan juices and turn into the slow cooker with salt and pepper. Cover, turn to low and cook 10-12 hours.
Quick & Easy]
German Style Roast with Sour Cream Sauce 1 tsp salt 3-4 lb top or bottom round 1 med onion, peeled, sliced 1 cup dry red wine 1/2 tsp salt 1/4 tsp black pepper^
32793
8 min
10 hrs
1 tsp salt
3-4 lb top or bottom round
1 medium onion, peeled, sliced
1 cup dry red wine
1/2 tsp salt
1/4 tsp black pepper
2 tbsp all-purpose flour
1/2 cup sour cream
1 tsp salt
3-4 lb top or bottom round
1 med onion, peeled, sliced
1 cup dry red wine
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp all-purpose flour
1/2 cup sour cream
Lemon Grass ChickenB
PoultryC
CrockpotD
Thai/VietnameseF
3 lb whole chicken, cleaned & dried
1 cup water
1 sm onion, minced fine
2 Tbsp red pepper flakes
10 6" pieces of lemon grass stalk
Salt & pepper to taste
1/2 cup coconut milkG+1 lb fresh mushrooms of choice, sliced thinI
Stuff half the lemon grass shoots into the chicken cavity. Put the chicken in the crockpot. Add remaining ingredients and cook on low for 4-6 hrs until the chicken is fork tender.
Serve the chicken with rice and veggies. Save the stock for soup.L
Quick & Easy]
Lemon Grass Chicken 3 lb whole chicken, cleaned & dried 1 cup water 1 sm onion, minced fine 2 Tbsp red pepper flakes 10 6" pieces of lemon grass stalk Salt & pepper to taste 1/2 cup coconut milk^
32794
5 min
5 hrs
3 lb whole chicken, cleaned & dried
1 cup water
1 small onion, minced fine
2 tbsp red pepper flakes
10 6" pieces of lemon grass stalk
Salt & pepper to taste
1/2 cup coconut milk
1 lb fresh mushrooms of choice, sliced thin
3 lb whole chicken, cleaned & dried
1 cup water
1 sm onion, minced fine
2 Tbsp red pepper flakes
10 6" pieces of lemon grass stalk
Salt & pepper to taste
1/2 cup coconut milk
1 lb fresh mushrooms of choice, sliced thin
Marinated Beef Pot RoastB
BeefC
CrockpotD
AmericanF?3 lb lean beef pot roast
2 Tbsp oil
Flour and water paste (opt)GjMarinade ----
1 cup tomato juice
3 Tbsp made mustard
4 Tbsp Worcestershire sauce
1 tsp basil
1 tsp oreganoHF1 tsp onion powder
1 tsp garlic salt
1/4 tsp fresh ground black pepper
{Combine marinade ingredients and pour over roast in a shallow bowl. Cover and refrigerate overnight or for 24 hrs. Remove meat from marinade and pat dry with paper towels. Heat oil in lg skillet and brown meat on all sides. Place in cooker. Cover and cook on LOW 8-10 hrs. serve with accumulated gravy. (This may be thickened in a saucepan with flour and water paste if you wish.
Quick & Easy]XMarinated Beef Pot Roast 3 lb lean beef pot roast 2 Tbsp oil Flour and water paste (opt)^
32795
12 hrs
8 hrs
3 lb lean beef pot roast
2 tbsp oil
Flour and water paste (opt)
Marinade ----
1 cup tomato juice
3 tbsp made mustard
4 tbsp Worcestershire sauce
1 tsp basil
1 tsp oregano
1 tsp onion powder
1 tsp garlic salt
1/4 tsp fresh ground black pepper
3 lb lean beef pot roast
2 Tbsp oil
Flour and water paste (opt)
Marinade ----
1 cup tomato juice
3 Tbsp made mustard
4 Tbsp Worcestershire sauce
1 tsp basil
1 tsp oregano
1 tsp onion powder
1 tsp garlic salt
1/4 tsp fresh ground black pepper
Marinated Chicken and PorkB
PorkC
CrockpotD
AmericanF
3 lb chicken pieces
1 lb lean boneless pork cubed
1 cup dry red wine
1/2 tsp black pepper
3 cups beef broth
2 cloves garlic, crushed
3 tomatoes choppedG
1/2 tsp rosemary
1 tsp salt
XPlace chicken pieces and pork cubes in a lg bowl. Mix all other ingredients thoroughly, pour over chicken and pork. Allow meat to marinate in sauce for about 2 hrs. (you could leave it over night) Transfer chicken, pork and marinade to cooker. Cover pot, turn on LOW and cook 6-8 hrs. or until chicken and pork are thoroughly cooked. Serves 6.
Quick & Easy
Marinated Chicken and Pork 3 lb chicken pieces 1 lb lean boneless pork cubed 1 cup dry red wine 1/2 tsp black pepper 3 cups beef broth 2 cloves garlic, crushed 3 tomatoes chopped^
32796
2 hrs
6 hrs
3 lb chicken pieces
1 lb lean boneless pork cubed
1 cup dry red wine
1/2 tsp black pepper
3 cups beef broth
2 cloves garlic, crushed
3 tomatoes chopped
1/2 tsp rosemary
1 tsp salt
3 lb chicken pieces
1 lb lean boneless pork cubed
1 cup dry red wine
1/2 tsp black pepper
3 cups beef broth
2 cloves garlic, crushed
3 tomatoes chopped
1/2 tsp rosemary
1 tsp salt
Mexican Flank Steak CrockpotB
BeefC
CrockpotD
AmericanF
2 1-lb flank steaks
1/2 tsp salt
1/8 tsp garlic salt
1/8 tsp pepper
15 oz can tamales in sauce
1 tsp instant beef bouillon granules
1/4 cup hot waterGp8 oz tomato sauce
Dash bottled hot pepper sauce
2 Tbsp cold water
4 tsp cornstarch
Shredded monterey jack cheese
lb meat on both sides with meat mallet; sprinkle with salt, garlic salt and pepper. Unwrap tamales; place tamales and sauce in bowl. Break up tamales slightly with fork; spread over steaks. Roll up each steak jelly roll style, starting with short side; tie or skewer securely. Place in crockery cooker; dissolve bouillon in the hot water; combine with tomato sauce and hot pepper sauce. Pour over meat. Cover; cook on low heat setting for 8 to 10 hours. Lift out meat rolls; remove strings or sB
kewers. Pour cooking liquid into saucepan; skim off excess fat. Blend the cold water into cornstarch; stir into liquid. Cook and stir till thickened and bubbly. Spoon over meat, sprinkle cheese atop each roll. Source: Crockpot Cooking from Barbara Blitz
Quick & Easy]
Mexican Flank Steak Crockpot 2 1-lb flank steaks 1/2 tsp salt 1/8 tsp garlic salt 1/8 tsp pepper 15 oz can tamales in sauce 1 tsp instant beef bouillon granules 1/4 cup hot water^
32797
20 min
8 hrs
2 1-lb flank steaks
1/2 tsp salt
1/8 tsp garlic salt
1/8 tsp pepper
15 oz can tamales in sauce
1 tsp instant beef bouillon granules
1/4 cup hot water
8 oz tomato sauce
dash bottled hot pepper sauce
2 tbsp cold water
4 tsp cornstarch
shredded monterey jack cheese
2 1-lb flank steaks
1/2 tsp salt
1/8 tsp garlic salt
1/8 tsp pepper
15 oz can tamales in sauce
1 tsp instant beef bouillon granules
1/4 cup hot water
8 oz tomato sauce
Dash bottled hot pepper sauce
2 Tbsp cold water
4 tsp cornstarch
Shredded monterey jack cheese
Potato Stuffed CabbageB
VegetablesC
CrockpotD
ScandinavianF{1 head cabbage
5 lb potatoes, peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper, ground
2 egg whitesGN1 cn tomatoes (28 oz)
1 apple, peeled and sliced
1/4 tsp ginger, dried, ground
Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf). Grate potatoes, sm inner leaves of cabbage and one of the onions. Mix together. Add rice, dill and black pepper. Beat egg whites until frothy and add to potato mixture. Set aside two or three of the largest leaves. Fill each remaining cabbage leaf with approximately 2 Tbsp of the potato mixture. Fold up bottom of leaf, then fold in the sides an
d roll up. Secure with toothpick if necessary. Slice the reserved leaves and line the bottom of crockpot with them. Slice second onion and layer on top of cabbage. Add tomatoes, apple and ginger. Place rolled stuffed cabbages into pot. Cook at low heat for 4 to 5 hours. Servings: 8
Party]
Potato Stuffed Cabbage 1 head cabbage 5 lb potatoes, peeled 2 onions 1/2 cup rice, raw 1 tsp dill, dried 1/4 tsp black pepper, ground 2 egg whites^
32798
25 min
4 hrs
1 head cabbage
5 lb potatoes, peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper, ground
2 egg whites
1 cn tomatoes (28 oz)
1 apple, peeled and sliced
1/4 tsp ginger, dried, ground
1 head cabbage
5 lb potatoes, peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper, ground
2 egg whites
1 cn tomatoes (28 oz)
1 apple, peeled and sliced
1/4 tsp ginger, dried, ground
Slow Cooker Pot RoastB
BeefC
CrockpotD
AmericanF
3 lb chuck roast
1/2 med onions, chopped
2 garlic cloves, minced
16 oz can stewed tomatoes
1 Tbsp worcestershire sauce
8 oz water
2 Tbsp oilG#Salt & coarsely ground pepper
Flour
Season the roast with salt & pepper and then dredge in flour. Brown roast in frying pan and transfer to the slow cooker. In the same frying pan saut
onion & garlic with oil, until transparent. Add to slow cooker. Add the stewed tomatoes, water and worcestershire sauce. Cook for about 5 hrs. When done, puree the remaining tomatoes, juices & onions, return to pan, add thickener for gravy.
Low fat/Low Cal.]
Slow Cooker Pot Roast 3 lb chuck roast 1/2 med onions, chopped 2 garlic cloves, minced 16 oz can stewed tomatoes 1 Tbsp worcestershire sauce 8 oz water 2 Tbsp oil^
32799
8 min
5 hrs
3 lb chuck roast
1/2 med onions, chopped
2 garlic cloves, minced
16 oz can stewed tomatoes
1 tbsp worcestershire sauce
8 oz water
2 tbsp oil
Salt & coarsely ground pepper
Flour
3 lb chuck roast
1/2 med onions, chopped
2 garlic cloves, minced
16 oz can stewed tomatoes
1 Tbsp worcestershire sauce
8 oz water
2 Tbsp oil
Salt & coarsely ground pepper
Flour
Swiss SteakB
BeefC
CrockpotD
AmericanF
1 lb boneless beef round steak, cut 3/4" thick
2 Tbsp all-purpose flour
1/4 tsp salt
1/4 tsp pepper
1 Tbsp cooking oil
16 oz can tomatoes, undrained, cut upG
1 sm onion, sliced, separated into rings
1/2 cup sliced celery
1/2 cup sliced carrot
1/2 tsp dried thyme, crushed
2 cups hot cooked rice or noodles
Trim fat from meat. Cut into 4 serving-size pieces. Combine the flour, salt, and pepper. With the notched side of a meat mallet, lb flour mixture into meat. In a lg skillet, brown meat on both sides in hot oil. Drain off fat. Add undrained tomatoes, onion, celery, carrot and thyme. Bring to boiling. Reduce heat. Cover and simmer about 1 1/4 hours or till meat is tender. Skim off fat. Serve with rice or noodles.
Oven Directions: Prepare and brown meat in skillet as above. Transfer meat to
a 2 qt square baking dish. In the same skillet, combine undrained tomatoes, onion, celery, carrot and thyme. Bring to boiling, scraping up any browned bits. Pour over meat. Cover and bake in a 350
f oven about 1 hour or till tender. Serve as above.
Crockery-Cooker Directions: Trim fat from meat. Cut into 4 serving-size pieces. Omit flouring and pounding meat. Brown meat in hot oil. In a 3 1/2 or 4-qt crockery cooker, place onion, celery and carrot. Sprinkle with thyme, 2 Tbsp quick-cookiC
ng tapioca, salt and pepper. Pour undrained tomatoes over vegetables. Add meat. Cover and cook on LOW setting for 10 to 12 hours. Serve as above. Recipe By : Better Homes and Gardens New Cookbook
This is a mircowave recipe. Place almonds and butter in a 9" glass pie plate. Cook on high (max. power) 4 to 5 1/2 min. or until almonds are toasted, stirring twice during cooking. Set aside. Place chocolate in lg microwave proof mixing bowl and cook on high (max. power) 2 1/2 to 3 min. or until softened. Stir in almonds and pour onto waxed paper lined baking sheet. Spread to desired thickness and refrigerate until set. Break into serving size pieces. Makes (approx.) 1 1/2 lb
Holiday]KAlmond Bark 1 cup whole blanched almonds 1 Tbsp butter 1 lb white chocolate^
32801
15 min
A1 cup whole blanched almonds
1 Tbsp butter
1 lb white chocolate
A1 cup whole blanched almonds
1 Tbsp butter
1 lb white chocolate
Apple Crisp RecipeB
FruitC
DessertD
AmericanF
8 med apples, peeled & sliced (McIntosh & Rome Beauties work well)
1 Tbsp lemon juice
2 Tbsp orange juice
Grated rind of 1 orange
"G}For Topping ----
1 cup firmly packed light brown sugar
1/2 tsp cinnamon
3/4 cup flour
1/4 tsp salt
6 Tbsp butter or margarine
Slice apples into a greased 9" square pan or a 1-qrt casserole. Stir the orange juice, lemon juice and orange rind into the apples.
Mix brown sugar, flour, cinnamon and salt into a bowl. Cut in the butter. Mix well. (In a Cuisinart)
Spread topping mixture onto the apples. Bake at 350
f for 45 min or until golden brown and bubbly. Let cool. Serve with vanilla ice cream or frozen yogurt.
Quick & Easy]
Apple Crisp Recipe 8 med apples, peeled & sliced (McIntosh & Rome Beauties work well) 1 Tbsp lemon juice 2 Tbsp orange juice Grated rind of 1 orange^
32802
45 min
8 med apples, peeled & sliced (McIntosh & Rome Beauties...
1 Tbsp lemon juice
2 Tbsp orange juice
Grated rind of 1 orange
For Topping ----
1 cup firmly packed light brown sugar
1/2 tsp cinnamon
3/4 cup flour
1/4 tsp salt
6 Tbsp butter or margarine
8 med apples, peeled & sliced (McIntosh & Rome Beauties work well)
1 Tbsp lemon juice
2 Tbsp orange juice
Grated rind of 1 orange
For Topping ----
1 cup firmly packed light brown sugar
1/2 tsp cinnamon
3/4 cup flour
1/4 tsp salt
6 Tbsp butter or margarine
Apricot or Peach Melba B
FruitC
DessertD
AmericanFz12 apricots or 3 peaches
Make a simple syrup for poaching:
1 cup sugar
2 cups water
1/4 cup lemon juice
Zest of one lemonGt1 vanilla bean
1/2 pt of vanilla ice cream
Raspberry sauce ----
2 cups raspberries
2 Tbsp lemon juice
1/2 cup sugarH=1 cup toasted almond slices
2 cups whipping cream for garnish
1. To make the syrup: bring the sugar, water, lemon juice, vanilla bean and zest to a boil. Steep for 10 minutes.
2. Poach apricots or peaches until tender. If you use peaches, remove the skin. Let them cool in the syrup.
3. Make the puree in a blender: puree the raspberries with the lemon juice. Add sugar to taste. Presentation Remove fruits from syrup, remove any peach pits. In a sm bowl, place one scoop of vanilla ice cream and cover with raspberry sauce. Garnish with whipped cream anB%d toasted almonds. Yield: 6 Servings.
Holiday]
Apricot or Peach Melba 12 apricots or 3 peaches Make a simple syrup for poaching: 1 cup sugar 2 cups water 1/4 cup lemon juice Zest of one lemon^
32803
312 apricots or 3 peaches
Make a simple syrup for poaching:
1 cup sugar
2 cups water
1/4 cup lemon juice
Zest of one lemon
1 vanilla bean
1/2 pint of vanilla ice cream
Raspberry sauce ----
2 cups raspberries
2 tbsp lemon juice
1/2 cup sugar
1 cup toasted almond slices
2 cups whipping cream for garnish
-12 apricots or 3 peaches
Make a simple syrup for poaching:
1 cup sugar
2 cups water
1/4 cup lemon juice
Zest of one lemon
1 vanilla bean
1/2 pt of vanilla ice cream
Raspberry sauce ----
2 cups raspberries
2 Tbsp lemon juice
1/2 cup sugar
1 cup toasted almond slices
2 cups whipping cream for garnish
Banana Cream Pie B
FruitC
DessertD
AmericanF
5 lg egg yolks
3/4 cup cornstarch
3 to 3 1/2 cups heavy cream
1 1/2 cups sugar
1 vanilla bean, split and scraped
3 cups graham cracker crumbs
1/2 ripe banana, mashedG
1/4 lb (1 stick) unsalted butter, melted
3 lb of bananas, cut crosswise into 1/2" slices
3/4 cup caramel sauce
1 cup chocolate sauce
2 cups heavy cream whipped to stiff peaks with 1/2 tsp pure vanilla extract and 2 tsp granulated sugar
Shaved chocolate
Powdered sugar
In a mixing bowl, combine egg yolks, cornstarch and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 2 cups cream, 1 1/2 cups of the sugar, and the vanilla bean in a lg heavy-bottom saucepan over med heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. Be forewarned: the mixture will break. Don
t be alarmed. Pour it into a glass bowl. Press a pi
ece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temp. When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at medium-speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard. Preheat the oven to 350
f. In a mixing bowl, combine the graham crac
ker crumbs, the remaining sugar and the mashed banana. Mix thoroughly. Add the butter and mix well. Press the mixture into a 9" pie pan. Bake until browned, about 25 minutes. Remove the pan from the oven and cool, for about 10 minutes. To assemble, spread about 1/2 cup of the custard on the bottom of the crust. Arrange about a third of the banana slices, crowding them close together, over the custard. Next, spread 1 cup of the custard over the bananas. Arrange another third of the banana s
lices close together over the custard. Top with 1 cup of the custard and the banana slices. Top with the remaining custard, covering the bananas completely to prevent them from turning brown. After this pie is assembled it will come about 2 to 3" above the pie tin; it is a very high pie. Cover with plastic wrap and chill for at least 4 hours. Cut the pie into wedges and serve with a drizzle of caramel and chocolate sauce. Top with the whipped cream and shaved chocolate. Sprinkle with powdeE;red sugar. From Emeril Lagasse
s Creole Christmas Cookbook
Holiday]
Banana Cream Pie 5 lg egg yolks 3/4 cup cornstarch 3 to 3 1/2 cups heavy cream 1 1/2 cups sugar 1 vanilla bean, split and scraped 3 cups graham cracker crumbs 1/2 ripe banana, mashed^
32804
5 large egg yolks
3/4 cup cornstarch
3 to 3 1/2 cups heavy cream
1 1/2 cups sugar
1 vanilla bean, split and scraped
3 cups graham cracker crumbs
1/2 ripe banana, mashed
1/4 pound (1 stick) unsalted butter, melted
3 pounds of bananas, cut crosswise into 1/2" slices
3/4 cup caramel sauce
1 cup chocolate sauce
2 cups heavy cream whipped to stiff peaks with 1/2 teaspoon pure vanilla
extract and 2 teaspoons granulated sugar
shaved chocolate
powdered sugar
5 lg egg yolks
3/4 cup cornstarch
3 to 3 1/2 cups heavy cream
1 1/2 cups sugar
1 vanilla bean, split and scraped
3 cups graham cracker crumbs
1/2 ripe banana, mashed
1/4 lb (1 stick) unsalted butter, melted
3 lb of bananas, cut crosswise into 1/2" slices
3/4 cup caramel sauce
1 cup chocolate sauce
2 cups heavy cream whipped to stiff peaks with 1/2 tsp pure vanilla extract and 2 tsp granulated sugar
Shaved chocolate
Powdered sugar
Banana Cream Pie (Two)B
FruitC
DessertD
American
%Fo24 graham crackers
1/2 cup butter softened
1/2 cup sugar
1 1/3 cup milk
1/4 cup sugar
1/4 tsp salt
3 Tbsp flourGS1 egg yolk
1 Tbsp butter softened
1 tsp vanilla
3 med bananas, sliced
Whipped cream
}Crush graham crackers with a rolling pin until crumbled. Mix butter and sugar together, then add graham cracker crumbs. Put into pie pan and form into pie shell, cook 10 min at 350
f. Scald milk, mix sugar, flour, salt and egg. Add slowly to hot milk. Cook over low fire until thick. Add butter and vanilla. Add sliced bananas. Cool, place in pie shell and top with whipped cream.
Holiday]
Banana Cream Pie (Two) 24 graham crackers 1/2 cup butter softened 1/2 cup sugar 1 1/3 cup milk 1/4 cup sugar 1/4 tsp salt 3 Tbsp flour^
32805
24 graham crackers
1/2 cup butter softened
1/2 cup sugar
1 1/3 cup milk
1/4 cup sugar
1/4 tsp salt
3 tbsp flour
1 egg yolk
1 tbsp butter softened
1 tsp vanilla
3 med bananas, sliced
Whipped cream
24 graham crackers
1/2 cup butter softened
1/2 cup sugar
1 1/3 cup milk
1/4 cup sugar
1/4 tsp salt
3 Tbsp flour
1 egg yolk
1 Tbsp butter softened
1 tsp vanilla
3 med bananas, sliced
Whipped cream
Banana Poppy Seed BreadB
BreadC
DessertD
AmericanF
1 cup mashed ripe banana (about 2 medium)
1/2 cup sugar
1/2 cup skim milk
3 Tbsp vegetable oil
1 egg, lightly beaten
1 cup all-purpose flourG
1 cup whole wheat flour
2 tsp baking powder
2 Tbsp poppy seeds
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
Vegetable cooking spray
Combine the bananas and sugar in a bowl; stir well. Let stand 10 minutes, stirring occasionally. Stir in milk, oil and egg; set the mixture aside. Combine all-purpose flour and next 6 ingredients in a lg bowl and stir well. Make a well in center of mixture; add banana mixture to dry ingredients, stirring until dry ingredients are moistened. Spoon batter into 8 1/2"x 4 1/2"x 3" loaf pan coated with cooking spray. Bake at 350
f for 1 hour or until a pick inserted in center comes out clean. BKCool in pan 10 minutes. Remove from pan, and cool on a rack. Yield: 1 loaf.
Holiday]
Banana Poppy Seed Bread 1 cup mashed ripe banana (about 2 medium) 1/2 cup sugar 1/2 cup skim milk 3 Tbsp vegetable oil 1 egg, lightly beaten 1 cup all-purpose flour^
32806
15 min
!1 cup mashed ripe banana (about 2 medium)
1/2 cup sugar
1/2 cup skim milk
3 tbsp vegetable oil
1 egg, lightly beaten
1 cup all-purpose flour
1 cup whole wheat flour
2 tsp baking powder
2 tbsp poppy seeds
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
vegetable cooking spray
1 cup mashed ripe banana (about 2 medium)
1/2 cup sugar
1/2 cup skim milk
3 Tbsp vegetable oil
1 egg, lightly beaten
1 cup all-purpose flour
1 cup whole wheat flour
2 tsp baking powder
2 Tbsp poppy seeds
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
Vegetable cooking spray
'A!Ben and Jerry's Vanilla Ice CreamC
DessertD
AmericanFW2 lg eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
2 tsp vanilla extract
Whisk eggs in mixing bowl until light and fluffy, 1-2 minutes. Whisk in sugar, a little at a time, then continue whisking until completely blended, about 1 min. more. Pour in the cream, milk and vanilla and whisk to blend.
Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. Makes 1 qt. From Ben and Jerry's Homemade Ice Cream and Dessert Book.
Holiday]yBen and Jerry's Vanilla Ice Cream 2 lg eggs 3/4 cup sugar 2 cups heavy or whipping cream 1 cup milk 2 tsp vanilla extract^
32807
]2 lg eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
2 tsp vanilla extract
Y2 lg eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
2 tsp vanilla extract
(A Best Apple-Cranberry-Nut MuffinsB
BreadC
DessertD
AmericanF
2 cups apples, peeled, shredded
1 1/3 cups sugar
1 cup cranberries, chopped
1 cup carrots, shredded
1 cup black walnuts, chopped
2 1/2 cups all-purpose flour
(G|1 Tbsp double-acting baking powder
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
2 eggs, beaten
1/2 cup vegetable oil
gIn a lg mixing bowl, combine apples and sugar. Gently fold in chopped cranberries, carrots and nuts. Combine dry ingredients; add to mixing bowl. Mix well to moisten dry ingredients. Combine eggs and oil; stir into apple mixture. Fill 18 greased muffin tins 2/3 full. Bake at 375
f for 20-25 minutes. Cool 5 min. before removing from pans. Yield: 18 muffins.
Holiday]
Best Apple-Cranberry-Nut Muffins 2 cups apples, peeled, shredded 1 1/3 cups sugar 1 cup cranberries, chopped 1 cup carrots, shredded 1 cup black walnuts, chopped 2 1/2 cups all-purpose flour^
32808
25 min
2 cups apples, peeled, shredded
1 1/3 cups sugar
1 cup cranberries, chopped
1 cup carrots, shredded
1 cup black walnuts, chopped
2 1/2 cups all-purpose flour
1 tbsp double-acting baking powder
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
2 eggs, beaten
1/2 cup vegetable oil
2 cups apples, peeled, shredded
1 1/3 cups sugar
1 cup cranberries, chopped
1 cup carrots, shredded
1 cup black walnuts, chopped
2 1/2 cups all-purpose flour
1 Tbsp double-acting baking powder
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
2 eggs, beaten
1/2 cup vegetable oil
Blackberry CobblerB
FruitC
DessertD
AmericanF
2 Tbsp cornstarch
1 1/2 cup sugar
1 Tbsp lemon juice
4 cup blackberries, picked over, rinsed & drained well
1 cup flour
1 tsp baking powderGC1/2 tsp salt
6 Tbsp unsalted butter, cold, cut-up
Vanilla ice cream
In a lg bowl, stir together the cornstarch an 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice and blackberries and combine the mixture gently but thoroughly. Transfer to an 8" cast-iron skillet. In a bowl, combine flour, remaining sugar, baking powder and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough. Bring the blackberry mixture to a boil on top of the
stove, stirring often. Drop spoonfuls of the dough carefully onto the boiling mixture and bake the cobbler on a foil lined baking sheet in the middle of a preheated 400
f oven for 20-25 min. or until the topping is golden. Serve warm with vanilla ice cream.
Holiday]
Blackberry Cobbler 2 Tbsp cornstarch 1 1/2 cup sugar 1 Tbsp lemon juice 4 cup blackberries, picked over, rinsed & drained well 1 cup flour 1 tsp baking powder^
32809
12 min
20 min
2 tbsp cornstarch
1 1/2 cup sugar
1 tbsp lemon juice
4 cup blackberries, picked over, rinsed & drained well
1 cup flour
1 tsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, cold, cut-up
Vanilla ice cream
2 Tbsp cornstarch
1 1/2 cup sugar
1 Tbsp lemon juice
4 cup blackberries, picked over, rinsed & drained well
1 cup flour
1 tsp baking powder
1/2 tsp salt
6 Tbsp unsalted butter, cold, cut-up
Vanilla ice cream
*A1Bread and Butter Pudding from the Dorcester HotelB
BreadC
DessertD
EnglishFf8-10 slices white bread, crusts removed
1/2 cup + 2 Tbsp milk
1/2 cup + 2 Tbsp cream
3 eggs
4 oz sugarG7Handful sultanas
1 jar apricot jam
Butter
1 vanilla pod
Preheat oven to 350
f. Combine milk and cream in a sm saucepan add vanilla pod (cut open lengthwise). Steep on low fire for 10-15 minutes. Remove pod, scrape out black seeds and put in milk. When mixture has cooled, beat in eggs and a pinch of salt.
Spread bread with butter on both sides. Spread jam on both sides. Put a layer of bread in a greased oven dish. Sprinkle half the sugar over it, add the sultanas. Cover with second layer of bread. Add second half of sugar. Pour milk-cream-vanilBbla-egg mixture on top. Bake for 45 min. until golden brown. Serve with powdered sugar. Serves 5-6.
Bread and Butter Pudding from the Dorcester Hotel 8-10 slices white bread, crusts removed 1/2 cup + 2 Tbsp milk 1/2 cup + 2 Tbsp cream 3 eggs 4 oz sugar^
32810
20 min
45 min
8-10 slices white bread, crusts removed
1/2 cup + 2 tbsp milk
1/2 cup + 2 tbsp cream
3 eggs
4 oz sugar
Handful sultanas
1 jar apricot jam
Butter
1 vanilla pod
8-10 slices white bread, crusts removed
1/2 cup + 2 Tbsp milk
1/2 cup + 2 Tbsp cream
3 eggs
4 oz sugar
Handful sultanas
1 jar apricot jam
Butter
1 vanilla pod
+A Bread Pudding with Whiskey SauceB
BreadC
DessertD
SouthernF
Pudding ----
3/4 cup raisins
2 Tbsp dark rum
1 lb french bread, cut into 1" cubes
3 cups milk (do not use low fat)
1 cup half and half
3 eggs, beaten to blendG}2 cups sugar
3 Tbsp unsalted butter, melted
2 Tbsp vanilla extract
1/2 tsp ground cinnamon
Sauce ----
1/2 cup unsalted butterHc1/2 cup firmly packed golden brown sugar
1/2 cup sugar
1 egg
3 Tbsp whiskey sweetened whipped cream
For pudding: place raisins in sm bowl. Pour rum over. Let soak 20 minutes. Preheat oven to 325
f. Generously butter a 13"x9"x2" baking pan. Place bread in lg bowl. Pour milk and half and half over bread. Let soak 5 minutes. Whisk eggs with sugar, butter, vanilla and cinnamon in med bowl. Pour over bread. Add raisins and rum and toss to coat. Transfer bread mixture to prepared pan. Bake until top is deep golden, about 1 hour.
For sauce: melt butter with both sugars in a saucepan over low h
7eat, stirring until sugars dissolve. Whisk egg in sm bowl to blend. Gradually whisk in some of the butter mixture. Return mixture to saucepan. Whisk until smooth over low heat. Do not boil. Whisk in whiskey. Spoon warm bread pudding onto plates. Spoon sauce over. Top with a dollop of whipped cream. Serves: 12.
Holiday
Bread Pudding with Whiskey Sauce Pudding ---- 3/4 cup raisins 2 Tbsp dark rum 1 lb french bread, cut into 1" cubes 3 cups milk (do not use low fat) 1 cup half and half 3 eggs, beaten to blend^
32811
30 min
Pudding ----
3/4 cup raisins
2 tbsp dark rum
1 lb french bread, cut into 1" cubes
3 cups milk (do not use low fat)
1 cup half and half
3 eggs, beaten to blend
2 cups sugar
3 tbsp unsalted butter, melted
2 tbsp vanilla extract
1/2 tsp ground cinnamon
Sauce ----
1/2 cup unsalted butter
1/2 cup firmly packed golden brown sugar
1/2 cup sugar
1 egg
3 tbsp whiskey sweetened whipped cream
Pudding ----
3/4 cup raisins
2 Tbsp dark rum
1 lb french bread, cut into 1" cubes
3 cups milk (do not use low fat)
1 cup half and half
3 eggs, beaten to blend
2 cups sugar
3 Tbsp unsalted butter, melted
2 Tbsp vanilla extract
1/2 tsp ground cinnamon
Sauce ----
1/2 cup unsalted butter
1/2 cup firmly packed golden brown sugar
1/2 cup sugar
1 egg
3 Tbsp whiskey sweetened whipped cream
Brownie Caramel Walnut PieC
DessertD
AmericanFw1 unbaked pastry shell
1/2 cup chopped walnuts
20 caramels, unwrapped
14 oz can sweetened condensed milk
1 egg, beaten
G)6 oz pkg semisweet chocolate chips melted
LPreheat oven to 325
f. Sprinkle nuts into pastry shell. In sm saucepan, over low heat, melt caramels with 2/3 cups condensed milk. Spoon over walnuts. In mixing bowl, combine egg, butter and remaining condensed milk; mix well. Stir in chips. Pour over caramels layer. Bake 35 min. or until center is set. Cool. Serve warm or chill.
Holiday
Brownie Caramel Walnut Pie 1 unbaked pastry shell 1/2 cup chopped walnuts 20 caramels, unwrapped 14 oz can sweetened condensed milk 1 egg, beaten^
32812
20 min
40 min
1 unbaked pastry shell
1/2 cup chopped walnuts
20 caramels, unwrapped
14 oz can sweetened condensed milk
1 egg, beaten
6 oz pkg semisweet chocolate chips melted
1 unbaked pastry shell
1/2 cup chopped walnuts
20 caramels, unwrapped
14 oz can sweetened condensed milk
1 egg, beaten
6 oz pkg semisweet chocolate chips melted
Buttercream FrostingC
DessertD
AmericanFS1 pkg confectioner's sugar
1/4 tsp salt
1/4 cup milk
1 tsp vanilla
2/3 stick butterI~Beat this until smooth and creamy. Add milk or more confectioner's sugar to change consistency as desired. Spread on the cake.L
Holiday]hButtercream Frosting 1 pkg confectioner's sugar 1/4 tsp salt 1/4 cup milk 1 tsp vanilla 2/3 stick butter^
32813
8 min
]1 package confectioner's sugar
1/4 tsp salt
1/4 cup milk
1 tsp vanilla
2/3 stick butter
U1 pkg confectioner's sugar
1/4 tsp salt
1/4 cup milk
1 tsp vanilla
2/3 stick butter
Butterscotch Creme BruleeB
EggsC
DessertD
FrenchF
3 cups half and half or light cream
4 Tbsp butter or margarine
3/4 cup + 2 Tbsp packed light brown sugar
9 lg egg yolks
1 1/2 tsp vanilla extract
Strawberries for garnish
Preheat oven to 325
f. In a 2 qt saucepan over med heat, heat half and half until tiny bubbles form around the edge of the saucepan.
Meanwhile, in a heavy 3 qt saucepan over med heat, heat butter or margarine 3/4 cup packed brown sugar to boiling, boil 2 minutes, stirring constantly. Gradually whisk in warm half and half until mixture is completely smooth. Remove from heat. In med bowl, blend egg yolks and vanilla with a wire whisk or fork.
Slowly beat the half and half mixture into the
egg-yolk mixture until the two are well mixed. Pour into 12 (4 oz) ramekins or custard cups. Place the ramekins or custard cups in a sm roasting pan (about 14"x10") and place in the preheated 325
f oven.
Carefully pour *boiling* water into the roasting pan to come halfway up the sides of the ramekins or custard cups. Bake 1 hour or until just set (mixture will still be slightly soft in the center when done). Remove ramekins or custard cups from roasting pan and cool on wire rack. Refrig
erate at least 3 hours or until well chilled.
Up to (but not more than) 4 hours before serving, preheat broiler. Place remaining 2 Tbsp brown sugar in a sm sieve, with spoon, press brown sugar through sieve over tops of chilled custards.
Place ramekins in jelly roll pan. With rack in broiler at closest position to heat, broil creme brulee 3 to 4 minutes, just until sugar melts. Refrigerate until ready to serve. The melted brown sugar will form a shiny, crisp crust over the custard. If th
Dme brulee isn't served within 4 hours, the crust will lose its crispness and become soggy. Makes 12 servings.
Holiday]
Butterscotch Creme Brulee 3 cups half and half or light cream 4 Tbsp butter or margarine 3/4 cup + 2 Tbsp packed light brown sugar 9 lg egg yolks 1 1/2 tsp vanilla extract Strawberries for garnish^
32814
3 cups half and half or light cream
4 tbsp butter or margarine
3/4 cup + 2 tbsp packed light brown sugar
9 lg egg yolks
1 1/2 tsp vanilla extract
Strawberries for garnish
3 cups half and half or light cream
4 Tbsp butter or margarine
3/4 cup + 2 Tbsp packed light brown sugar
9 lg egg yolks
1 1/2 tsp vanilla extract
Strawberries for garnish
Butterscotch Sticky BunsC
DessertD
AmericanF
5 Tbsp butter or margarine, divided
2 pkg crescent rolls (8 oz each)
12 oz butterscotch morsels, divided
1/2 cup pecans, chopped
1/4 cup sugar
1 1/2 tsp lemon juiceG%1 1/2 tsp water
1 tsp ground cinnamon
Melt 2 Tbsp butter in 13"x9" baking pan in preheated 375
f oven. Unroll dinner rolls; separate into 16 triangles. Sprinkle triangles with 1 1/2 cups butterscotch morsels. Starting at shortest side, roll up each triangle; arrange in prepared baking pan. Bake for 15 to 20 minutes. In sm heavy saucepan over low heat, melt remaining butterscotch morsels with remaining butter, stirring until smooth; remove from heat. Stir in pecans, sugar, lemon juice, water and cinnamon. Pour over hot rolls aB|nd return to oven. Bake for 5 min. or until bubbly. To prevent sticking, immediately loosen buns from pan. Cool 10 minutes.
Party]
Butterscotch Sticky Buns 5 Tbsp butter or margarine, divided 2 pkg crescent rolls (8 oz each) 12 oz butterscotch morsels, divided 1/2 cup pecans, chopped 1/4 cup sugar 1 1/2 tsp lemon juice^
32815
20 min
25 min
5 tbsp butter or margarine, divided
2 pkg crescent rolls (8 oz each)
12 oz butterscotch morsels, divided
1/2 cup pecans, chopped
1/4 cup sugar
1 1/2 tsp lemon juice
1 1/2 tsp water
1 tsp ground cinnamon
5 Tbsp butter or margarine, divided
2 pkg crescent rolls (8 oz each)
12 oz butterscotch morsels, divided
1/2 cup pecans, chopped
1/4 cup sugar
1 1/2 tsp lemon juice
1 1/2 tsp water
1 tsp ground cinnamon
Buttery Pecan CaramelsC
DessertD
AmericanF
2 cups sugar
2 cups half and half
3/4 cup light corn syrup
1/2 cup sweet cream butter
1/2 cup semisweet chocolate chips, melted
64 pecan halves
In heavy saucepan combine sugar, 1 cup half and half, corn syrup and butter. Cook over med. heat, stirring occasionally, until mixture comes to a full boil (7 to 8 min). Add remaining 1 cup half and half; continue cooking, stirring often, until sm amount of mixture dropped into ice water forms a firm ball or candy thermometer reaches 245
f (35 to 40 min). Pour into greased 8" sq. pan. Cover; refrigerate 1 to 1 1/2 hr. to cool. Cut into 64 pieces Drop 1/4 tsp melted chocolate on top of eacBZh caramel; press pecan half into chocolate. Cover; store refrigerated. YIELD: 64 caramels.
Party]
Buttery Pecan Caramels 2 cups sugar 2 cups half and half 3/4 cup light corn syrup 1/2 cup sweet cream butter 1/2 cup semisweet chocolate chips, melted 64 pecan halves^
32816
2 cups sugar
2 cups half and half
3/4 cup light corn syrup
1/2 cup sweet cream butter
1/2 cup semisweet chocolate chips, melted
64 pecan halves
2 cups sugar
2 cups half and half
3/4 cup light corn syrup
1/2 cup sweet cream butter
1/2 cup semisweet chocolate chips, melted
64 pecan halves
Caramel Pecan Apple PieC
DessertD
AmericanF
1/4 cup butter or margarine, melted
1 cup packed brown sugar
1 cup chopped pecans (or almonds)
2 lb tart green apples peeled, and thinly sliced
1/4 cup bourbon or apple juiceGV1/4 cup flour
1 tsp cinnamon
1/2 tsp nutmeg
1 egg, beaten
Pastry crust for two 9" pies
Line a 9" pie pan with half of the pastry, crimping edges. Pour melted butter over pastry, then sprinkle with 1/2 cup of the brown sugar and 3/4 cup of the pecans. Set aside. In lg bowl, combine apples and bourbon (or apple juice) Combine flour the remaining 1/2 cup sugar and the spices; add to apples tossing to coat. Arrange over pecan layer. Roll out remaining pastry; cut into strips and arrange over filling to form a lattice crust. Brush with beaten egg. Finely chop or grind remaining 1
/4 cup of pecans; sprinkle over crust. Bake at 425
f for 10 minutes; reduce heat to 350
and continue baking about 50 minutes, until apples are tender and filling is bubbly. Cool slightly before cutting.
Caramel Pecan Apple Pie 1/4 cup butter or margarine, melted 1 cup packed brown sugar 1 cup chopped pecans (or almonds) 2 lb tart green apples peeled, and thinly sliced 1/4 cup bourbon or apple juice^
32817
1/4 cup butter or margarine, melted
1 cup packed brown sugar
1 cup chopped pecans (or almonds)
2 lb tart green apples peeled, and thinly sliced
1/4 cup bourbon or apple juice
1/4 cup flour
1 tsp cinnamon
1/2 tsp nutmeg
1 egg, beaten
Pastry crust for two 9" pies
1/4 cup butter or margarine, melted
1 cup packed brown sugar
1 cup chopped pecans (or almonds)
2 lb tart green apples peeled, and thinly sliced
1/4 cup bourbon or apple juice
1/4 cup flour
1 tsp cinnamon
1/2 tsp nutmeg
1 egg, beaten
Pastry crust for two 9" pies
Caramel Pecan PieC
DessertD
AmericanFk36 kraft caramels
1/4 cup water
1/4 cup margarine
3/4 cup sugar
1/4 tsp salt
1/2 tsp vanilla
3 eggs, beatenG,1 cup pecan halves
1 9" unbaked pastry shell
GMelt caramels with water and margarine in a saucepan over low heat. Stir occasionally until smooth. Combine sugar, salt and eggs. Gradually add caramel sauce; Mix well. Stir in pecan halves and pour into pastry shell. Bake at 350
f for 40 minutes. Pie filling will appear soft, but becomes firm as it cools. Yield: 6 servings
]}Caramel Pecan Pie 36 kraft caramels 1/4 cup water 1/4 cup margarine 3/4 cup sugar 1/4 tsp salt 1/2 tsp vanilla 3 eggs, beaten^
32818
20 min
40 min
36 kraft caramels
1/4 cup water
1/4 cup margarine
3/4 cup sugar
1/4 tsp salt
1/2 tsp vanilla
3 eggs, beaten
1 cup pecan halves
1 9" unbaked pastry shell
36 kraft caramels
1/4 cup water
1/4 cup margarine
3/4 cup sugar
1/4 tsp salt
1/2 tsp vanilla
3 eggs, beaten
1 cup pecan halves
1 9" unbaked pastry shell
Caramelized Cream RiceB
RiceC
DessertD
MexicanF-3 Tbsp rice
1 pt milk
4 oz sugar
1/4 pt waterI
Place rice and milk into the top of a double boiler. Boil 2 1/2-3 hours stirring occasionally until it is as thick cream. Boil sugar and water without stirring until it is browned, fold through the creamy rice. Serve with cream.
1/2 cup butter, cubedH?4-5 Tbsp chilled water (as needed)
1/4 tsp sea salt
Pinch sugar
Heat 2 Tbsp of oil in a saut
pan. Saut
pears at high heat until golden brown (be mindful that the pears will burn very easily). Remove from pan and set aside. Heat the remaining oil in a clean pan and saut
leeks over a med heat until translucent. Combine pears, leeks, half of the pinenuts, salt, white pepper, and nutmeg in a bowl. Fill tart shell and top with remaining pinenuts. Dot top of tart with all of the brie cheese. Place in 350
f oven until cheese has melted through. Serve warm
or at room temp. Yield: 6 servings.
Pate bris
In a bowl combine flour, salt, and sugar. Cut in butter until it is broken up into very sm beads. Add water until just incorporated. Form dough into a ball and knead on a floured board just until it is uniform. Wrap in plastic wrap and allow to rest in the refrigerator for at least 30 minutes. On a lightly floured board roll out dough to 1/8" thick and a 12"-13" circle. Place in tart shell and form it to the side. Prick sides and bottom of
crust, line with parchment and fill with dried beans or pastry pellets. Place on a sheet pan and bake in a preheated 400
f oven for 15-20 minutes. Remove parchment and beans after 10-15 min. and bake so that it cooked with just a hint of color. Remove from oven and allow to cool.
Party
Caramelized Pear, Leek and Brie Tart 3 bosc pears, peeled, cored and diced 1/2" 3 lg leeks, cleaned, sliced 1/4" 4 Tbsp canola oil 1/2 cup pinenuts, lightly toasted 1/2 lb brie cheese. Rind removed 1/2 tsp sea salt^
32820
3 bosc pears, peeled, cored and diced 1/2"
3 lg leeks, cleaned, sliced 1/4"
4 tbsp canola oil
1/2 cup pinenuts, lightly toasted
1/2 lb brie cheese. Rind removed
1/2 tsp sea salt
1/4 tsp white pepper, freshly ground
Pinch nutmeg
9" partially cooked tart shell of pate bris
Pate bris
e ----
1 1/2 cup all-purpose flour
1/2 cup butter, cubed
4-5 tbsp chilled water (as needed)
1/4 tsp sea salt
Pinch sugar
3 bosc pears, peeled, cored and diced 1/2"
3 lg leeks, cleaned, sliced 1/4"
4 Tbsp canola oil
1/2 cup pinenuts, lightly toasted
1/2 lb brie cheese. Rind removed
1/2 tsp sea salt
1/4 tsp white pepper, freshly ground
Pinch nutmeg
9" partially cooked tart shell of pate bris
Pate bris
e ----
1 1/2 cup all-purpose flour
1/2 cup butter, cubed
4-5 Tbsp chilled water (as needed)
1/4 tsp sea salt
Pinch sugar
CaramelsC
DessertD
AmericanF`2 cups sugar
2 cups whipping cream
1 3/4 cups white karo syrup
1 cup butter
1 cup chopped pecans
Mix all except 1 cup cream and the pecans. Boil in a lg saucepan for 20 minutes. Take off the heat until the boiling stops. Add rest of the cream and cook until softball stage. Remove from the heat and stir in the nuts. Pour into a butter greased pan until the Caramel is approximately 1/2" thick. Let cool then cut into sm squares. Wrap in taffy paper or other non-stick covering. DO NOT pour onto foil, or wax paper as the caramel will stick.
Holiday]iCaramels 2 cups sugar 2 cups whipping cream 1 3/4 cups white karo syrup 1 cup butter 1 cup chopped pecans^
32821
Martha Stewart
12 min
20 min
f2 cups sugar
2 cups whipping cream
1 3/4 cups white karo syrup
1 cup butter
1 cup chopped pecans
b2 cups sugar
2 cups whipping cream
1 3/4 cups white karo syrup
1 cup butter
1 cup chopped pecans
Chocolate Almond BarsC
DessertD
American
1/2 cup butter
1 cup crushed chocolate wafer cookies
12 oz semisweet chocolate chips
1 cup slivered almonds
7 oz shredded coconut
7 oz cn sweetened condensed milk
In ovenproof 8"x12" glass baking dish, melt butter in preheated 350
f oven without browning. Remove from oven and sprinkle cookie crumbs in an even layer over butter. In even layers, sprinkle chocolate chips, then almonds, then coconut. Finally pour sweetened condensed milk in a smooth layer over the top. Bake in 350
f oven for 45 min. or until top is golden brown. Allow to cool thoroughly before cutting. Yields: 24 bars. By Chef Harry
Holiday]
Chocolate Almond Bars 1/2 cup butter 1 cup crushed chocolate wafer cookies 12 oz semisweet chocolate chips 1 cup slivered almonds 7 oz shredded coconut 7 oz cn sweetened condensed milk^
32822
18 min
45 min
1/2 cup butter
1 cup crushed chocolate wafer cookies
12 oz semisweet chocolate chips
1 cup slivered almonds
7 oz shredded coconut
7 oz cn sweetened condensed milk
1/2 cup butter
1 cup crushed chocolate wafer cookies
12 oz semisweet chocolate chips
1 cup slivered almonds
7 oz shredded coconut
7 oz cn sweetened condensed milk
Chocolate Decadence CakeC
DessertD
AmericanF
1 lb semisweet or bittersweet chocolate, chopped
1/2 cup + 2 Tbsp unsalted butter
4 extra lg eggs (room temp)
1 Tbsp sugar
1 Tbsp flourG#1 cup heavy (double) cream, whipped
Place the oven rack in the middle of the oven and then preheat to 425
f. Use a 8" or 9" cake pan or a springform pan. Cut a piece of parchment paper or wax paper to fit the bottom of the pan. Butter and flour paper in the bottom of the pan. Melt chocolate and the butter and let cool slightly. Mix the eggs and sugar in a bowl. Beat until they are triple their original volume (approximately 5-10 min. on high). Then, on low, beat in the flour use a spatula to fold in one third of the egg mix
ture to lighten the chocolate. Add the remainder without deflating its volume. Pour the mixture into the pan and smooth the top bake for 15 minutes, and then let cool at room temp. Invert onto a flat serving plate. Then, serve with whipped cream and fresh raspberries.
Quick & Easy]
Chocolate Decadence Cake 1 lb semisweet or bittersweet chocolate, chopped 1/2 cup + 2 Tbsp unsalted butter 4 extra lg eggs (room temp) 1 Tbsp sugar 1 Tbsp flour^
32823
1 lb semisweet or bittersweet chocolate, chopped
1/2 cup + 2 tbsp unsalted butter
4 extra large eggs (room temp)
1 tbsp sugar
1 tbsp flour
1 cup heavy (double) cream, whipped
1 lb semisweet or bittersweet chocolate, chopped
1/2 cup + 2 Tbsp unsalted butter
4 extra lg eggs (room temp)
1 Tbsp sugar
1 Tbsp flour
1 cup heavy (double) cream, whipped
Chocolate-Toffee TrifleC
DessertD
AmericanF
1 1/2 oz unsweetened chocolate, finely chopped
1 cup sifted cake flour
1 tsp baking soda
1/4 tsp salt
1 3/4 cups (packed) golden brown sugarG
1/2 cup (1 stick) unsalted butter, room temp
1 lg egg
1 lg egg yolk
1/4 cup buttermilk
1/2 cup boiling water
1 tsp vanilla extract
Hj3 cups chilled whipping cream
1 1/2 cups English toffee bits (two 6 oz bags)
Semisweet chocolate shavings
Preheat oven to 375
f. Butter and flour 9" square baking pan with 2" high sides. Melt chocolate in top of double boiler set over simmering water, stirring until smooth. Remove from over water. Let cool 10 minutes.
Sift flour, baking soda and salt into med bowl. Beat brown sugar and butter in lg bowl until blended. Add egg; beat well. Beat in yolk. Add melted chocolate; beat until blended. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Add 1
/2 cup boiling water and vanilla; stir until blended (batter will be thin.)
Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Transfer pan to rack and cool completely. (Can be prepared 1 day ahead. Cover with foil and store at room temp.)
Beat cream in lg bowl until stiff peaks form. Spoon 1 1/2 cups whipped cream into bottom of lg glass trifle bowl. Sprinkle with 1/2 cup toffee bits. Crumble 1/3 of cake over toffee. Repeat layering
<of whipped cream, toffee bits and cake, creating 3 layers of each. Spoon remaining whipped cream over top, spreading to cover. Cover trifle; refrigerate at least 4 hours. (Trifle can be prepared 1 day ahead. Keep refrigerated.)
Sprinkle trifle with chocolate shavings and serve.
Serves 10 to 12. From Bon App
Party]
Chocolate-Toffee Trifle 1 1/2 oz unsweetened chocolate, finely chopped 1 cup sifted cake flour 1 tsp baking soda 1/4 tsp salt 1 3/4 cups (packed) golden brown sugar^
32824
1 1/2 oz unsweetened chocolate, finely chopped
1 cup sifted cake flour
1 tsp baking soda
1/4 tsp salt
1 3/4 cups (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk
1/4 cup buttermilk
1/2 cup boiling water
1 tsp vanilla extract
3 cups chilled whipping cream
1 1/2 cups chocolate-covered English toffee bits (two 6 oz bags)
Semisweet chocolate shavings
{1 1/2 oz unsweetened chocolate, finely chopped
1 cup sifted cake flour
1 tsp baking soda
1/4 tsp salt
1 3/4 cups (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temp
1 lg egg
1 lg egg yolk
1/4 cup buttermilk
1/2 cup boiling water
1 tsp vanilla extract
3 cups chilled whipping cream
1 1/2 cups English toffee bits (two 6 oz bags)
Semisweet chocolate shavings
Coffee Cake with Espresso GlazeC
DessertD
AmericanFxCake ----
2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, softened
1 cup sugarG
2 lg eggs
2 tsp vanilla
1 cup sour cream
2 Tbsp espresso
Glaze ----
3 Tbsp strong brewed coffee
1 1/2 tsp instant espresso powderH
3/4 cup confectioner's sugar
Into a bowl, sift together the flour, baking powder, soda and salt. In another bowl cream the butter and add sugar gradually, beating the mixture until it is light and fluffy. Add the eggs, one at a time, beating well after each. Beat in the vanilla. Add the flour mixture alternately with the sour cream, beginning and ending with flour. Transfer about a third of the batter to another bowl and stir in the espresso mixture, stirring until the batter is well combined. Spoon half the plain bat
ter into a well-buttered 8" Bundt pan. Spoon the coffee batter over the plain and spoon the remaining plain batter on top. Bake the cake in the middle of a preheated 350
f oven for 55-60 min. or until it is golden and a tester comes out clean. Let it cool in the pan on a rack for 30 minutes. Invert the cake onto the rack and let it cool completely. In a bowl, stir together 2 Tbsp of brewed coffee and the espresso powder, stirring until the powder has dissolved. Sift in the confectioner's
sugar, stirring until it is combined well. If necessary, add more coffee to obtain a pourable consistency. Pour the glaze over the coffee cake. Serve warm.
Party]
Coffee Cake with Espresso Glaze Cake ---- 2 cup flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 3/4 cup unsalted butter, softened 1 cup sugar^
32825
Cake ----
2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, softened
1 cup sugar
2 lg eggs
2 tsp vanilla
1 cup sour cream
2 tbsp espresso
Glaze ----
3 tbsp strong brewed coffee
1 1/2 tsp instant espresso powder
3/4 cup confectioner's sugar
Cake ----
2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, softened
1 cup sugar
2 lg eggs
2 tsp vanilla
1 cup sour cream
2 Tbsp espresso
Glaze ----
3 Tbsp strong brewed coffee
1 1/2 tsp instant espresso powder
3/4 cup confectioner's sugar
Country Blueberry PieB
FruitC
DessertD
American
:Fm4 cup frozen blueberries
1 cup sugar
2 3/4 Tbsp quick cooking tapioca
2 Tbsp cornstarch
1 1/3 tsp lemon juice
bThaw berries till most ice is melted. Drain off juice and save it. Add water to juice to make 3/4 cup. Stir into mixture of dry ingredients in a saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool. Add berries and lemon juice to cooled, thickened juice. Pour into 10 1/2" pie shell. Bake at 425
f for 30 min.
Holiday]
Country Blueberry Pie 4 cup frozen blueberries 1 cup sugar 2 3/4 Tbsp quick cooking tapioca 2 Tbsp cornstarch 1 1/3 tsp lemon juice^
32826
20 min
30 min
s4 cup frozen blueberries
1 cup sugar
2 3/4 tbsp quick cooking tapioca
2 tbsp cornstarch
1 1/3 tsp lemon juice
o4 cup frozen blueberries
1 cup sugar
2 3/4 Tbsp quick cooking tapioca
2 Tbsp cornstarch
1 1/3 tsp lemon juice
Cranberry Tea SconesB
BreadC
DessertD
English
2 cups plus 2 Tbsp all-purpose flour 3 Tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter, cut into sm pieces and chilled
1/2 cup cranberriesG'1/2 cup skim milk
1 egg, lightly beaten
Combine 2 cups flour and next 3 ingredients in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Stir in currants. Stir in milk and egg, forming a soft dough. On a lightly floured surface, knead dough gently 12 times, adding remaining 2 Tbsp flour to prevent dough from sticking. Roll dough into a 12"x8" rectangle; cut into quarters. Cut each quarter diagonally twice to make 4 triangles. Place scones on an ungreased baking sheet. Bake at 425
f for 12 min. or BWuntil tops are golden. Remove from baking sheet; cool on a wire rack. Yield: 16 scones.
Vegetarian]
Cranberry Tea Scones 2 cups plus 2 Tbsp all-purpose flour 3 Tbsp sugar 1 1/2 tsp baking powder 1/4 tsp salt 1/4 cup butter, cut into sm pieces and chilled 1/2 cup cranberries^
32827
8 min
12 min
2 cups plus 2 tbsp all-purpose flour 3 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter, cut into small pieces and chilled
1/2 cup cranberries
1/2 cup skim milk
1 egg, lightly beaten
2 cups plus 2 Tbsp all-purpose flour 3 Tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter, cut into sm pieces and chilled
1/2 cup cranberries
1/2 cup skim milk
1 egg, lightly beaten
Creme BruleeB
EggsC
DessertD
FrenchF
2 cup heavy cream
1 vanilla bean
4 egg yolks, lightly beaten and strained
1/2 cup sugar
1 1/2 Tbsp cold unsalted butter, cut into sm piecesG712 3" Pate Bris
e tartlet shells, prebaked and cooled.
Put the cream and the vanilla bean in a heavy saucepan and bring to a boil. Reduce the heat and simmer the mixture for 5 minutes, stirring occasionally. Set aside. Combine the egg yolks and 1/4 cup of the sugar and whisk together in a bowl over simmering water until pale and fluffy. The mixture should become dense but it must not scramble; be sure that the heat is not too high. Whisking constantly, strain the cream into the egg sugar mixture. Continue cooking over simmering water for appro
ximately 10 min. or until the mixture thickens and coats the back of the spoon. Take care not to over cook or the mixture will separate. Remove from the heat and quickly whisk in the butter. Cover with plastic wrap placed directly on the custard and let cool to room temp. Spoon the custard evenly into the baked tartlet shells and refrigerate for at least 4 hours until the custard is set. Immediately before serving, sprinkle a sm amount of sugar on top of each custard tartlet and caramelize
. Slide tartlet under the broiler to caramelize the sugar. To avoid burning the crust, place thin strips of foil on the edges of the pastry. Remove the foil immediately after caramelizing.
Holiday]
Creme Brulee 2 cup heavy cream 1 vanilla bean 4 egg yolks, lightly beaten and strained 1/2 cup sugar 1 1/2 Tbsp cold unsalted butter, cut into sm pieces^
32828
2 cup heavy cream
1 vanilla bean
4 egg yolks, lightly beaten and strained
1/2 cup sugar
1 1/2 tbsp cold unsalted butter, cut into sm pieces
12 3" Pate Bris
e tartlet shells, prebaked and cooled.
2 cup heavy cream
1 vanilla bean
4 egg yolks, lightly beaten and strained
1/2 cup sugar
1 1/2 Tbsp cold unsalted butter, cut into sm pieces
12 3" Pate Bris
e tartlet shells, prebaked and cooled.
=A!Creole Delicacies' Bananas FosterB
FruitC
DessertD
SouthernF[5 bananas
1 stick butter
1 cup brown sugar
1 tsp vanilla
3/4 cup rum
1/2 cup banana liqueur
Slice the bananas in three slices lengthwise, then cut in halves. Melt the butter in a skillet or frying pan, add brown sugar (add 1/2 tsp cinnamon if desired) and cook over low heat, stirring into a thick paste. Add vanilla and banana liqueur and stir well. Cook about 3 minutes. Add banana slices and cook over med heat, basting well with the sugar and butter mixture. Cook about five minutes. (Mixture will bubble while cooking.)
Heat the rum in a metal cup, ignite, and pour over bananas.
I(Rum will have faint blue flame in cup and will flame up when poured over the bananas). Stir well to blend, then serve mixture with pieces of bananas over vanilla ice cream.
NOTE: Ice cream does best if scooped into balls and frozen ahead of time and bowls are chilled so both are very cold when Bananas Foster is ready to serve.
Quick & Easy]}Creole Delicacies' Bananas Foster 5 bananas 1 stick butter 1 cup brown sugar 1 tsp vanilla 3/4 cup rum 1/2 cup banana liqueur^
32829
15 min
10 min
a5 bananas
1 stick butter
1 cup brown sugar
1 tsp vanilla
3/4 cup rum
1/2 cup banana liqueur
]5 bananas
1 stick butter
1 cup brown sugar
1 tsp vanilla
3/4 cup rum
1/2 cup banana liqueur
Eclair TorteC
DessertD
AmericanFV1 cup water
1/2 cup butter
1/4 tsp salt
1 cup flour
4 eggs
8 oz cream cheese, softenedG
8 oz cream cheese, softened
2 pkg (3.4 oz) instant vanilla pudding mix
3 cups cold milk
12 oz frozen whipped topping, thawed
Chocolate syrup
In a saucepan over med heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand 5 min add eggs, one at a time, beating well with a wooden spoon after each addition. Beat until smooth. Spread into a greased 13"x9" baking pan. Bake at 400
f for 30-35 min. or until puffed and golden brown. Cool completely on wire rack. If desired, remove puff from pan and place on a serving platter. In a mixing bowl, beat cream cheese, p
udding mix and milk until smooth. Spread over puff; refrigerate for 20 min. Spread with whipped topping; refrigerate. Drizzle with chocolate syrup just before serving.
Holiday]cEclair Torte 1 cup water 1/2 cup butter 1/4 tsp salt 1 cup flour 4 eggs 8 oz cream cheese, softened^
32832
25 min
30 min
1 cup water
1/2 cup butter
1/4 tsp salt
1 cup flour
4 eggs
8 oz cream cheese, softened
8 oz cream cheese, softened
2 pkg (3.4 oz) instant vanilla pudding mix
3 cups cold milk
12 oz frozen whipped topping, thawed
Chocolate syrup
1 cup water
1/2 cup butter
1/4 tsp salt
1 cup flour
4 eggs
8 oz cream cheese, softened
8 oz cream cheese, softened
2 pkg (3.4 oz) instant vanilla pudding mix
3 cups cold milk
12 oz frozen whipped topping, thawed
Chocolate syrup
Fortune CookiesC
DessertD
ChineseFo3 egg whites
1/2 cup sugar
1/8 tsp salt
1/4 tsp vanilla
1 cup all-purpose flour
1 Tbsp instant tea
2 Tbsp water
AG@1/2 cup margarine, melted
18 fortunes, written on slips of paper
Mix egg whites, sugar and salt thoroughly with spoon. Mix in remaining ingredients, except fortunes. Cover bowl with plastic wrap and chill for 30 minutes. Preheat oven to 350 F. Grease baking sheet. Have clean white cotton gloves ready to use when folding and shaping the hot cookies. If gloves are not available, use two pieces of paper toweling folded to several times to protect fingers from the hot cookies. Have muffin tins ready to hold baked cookies while they cool. Shape and bake 2 co
okies at a time. For each cookie, drop 1 tsp batter onto a baking sheet. Spread the batter with back of spoon to make a 3" circle. Bake at 350
f for 3 to 5 minutes, or until edges turn light brown. Work very quickly. Remove one cookie with wide spatula to counter top. Place a fortune paper across center of cookie. Using gloves or paper toweling, fold edge of cookie over to make a semicircle. Hold cookie on the ends and place the middle of folded edge over top of muffin pan; bend ends downCU. Place folded cookie carefully in a muffin cup to cool. Repeat process. 18 Servings.
Holiday]
Fortune Cookies 3 egg whites 1/2 cup sugar 1/8 tsp salt 1/4 tsp vanilla 1 cup all-purpose flour 1 Tbsp instant tea 2 Tbsp water^
32833
40 min
5 min
3 egg whites
1/2 cup sugar
1/8 tsp salt
1/4 tsp vanilla
1 cup all-purpose flour
1 tbsp instant tea
2 tbsp water
1/2 cup margarine, melted
fortunes, written on slips of paper
18 Servings
3 egg whites
1/2 cup sugar
1/8 tsp salt
1/4 tsp vanilla
1 cup all-purpose flour
1 Tbsp instant tea
2 Tbsp water
1/2 cup margarine, melted
18 fortunes, written on slips of paper
Fudge Bonbon CookiesC
DessertD
AmericanF
2 cups all-purpose flour
1/2 cup finely chopped pecans
2 cups (12 oz) semisweet chocolate chips
1/4 cup butter (no substitutes)
1 can (14 oz) sweetened condensed milkGz1 tsp vanilla extract
1 pkg (13 oz) milk chocolate kisses
2 squares (1 oz each) white baking chocolate
1 tsp vegetable oil
In a mixing bowl, combine the flour and pecans; set aside. In a microwave or saucepan, melt chocolate chips and butter. Stir until smooth. Stir in milk and vanilla until blended. Add to flour mixture; mix well. When cool enough to handle, shape a Tbsp of dough around each chocolate kiss. Place 1" apart on ungreased baking sheets. Bake at 350
f for 7-9 min. or until tops begin to crack. Cool on wire racks. In a microwave or saucepan, heat white chocolate and oil; stir until smooth. DrizzleB( over cookies. Yield: about 5 1/2 dozen.
Party]
Fudge Bonbon Cookies 2 cups all-purpose flour 1/2 cup finely chopped pecans 2 cups (12 oz) semisweet chocolate chips 1/4 cup butter (no substitutes) 1 can (14 oz) sweetened condensed milk^
32834
&2 cups all-purpose flour
1/2 cup finely chopped pecans
2 cups (12 oz) semisweet chocolate chips
1/4 cup butter (no substitutes)
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1 pkg (13 oz) milk chocolate kisses
2 squares (1 oz each) white baking chocolate
1 tsp vegetable oil
"2 cups all-purpose flour
1/2 cup finely chopped pecans
2 cups (12 oz) semisweet chocolate chips
1/4 cup butter (no substitutes)
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1 pkg (13 oz) milk chocolate kisses
2 squares (1 oz each) white baking chocolate
1 tsp vegetable oil
Funnel CakesC
DessertD
AmericanFJ2 beaten eggs
1 1/2 cup milk
2 cups flour
1 tsp baking powder
1/2 tsp salt
&Combine eggs and milk. Sift flour, baking powder and salt. Beat smooth. Add flour or milk so it flows easily through funnel. Heat oil to 360
f. Spiral batter (1/2 cup +) into oil. Fry 3 min. till golden. Turn. Fry 1 min. more. Drain on paper towels. Top with powdered sugar and syrup. Makes 4.
f. 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" pans that have been greased and floured. Bake at 350
f for 30-35 minutes. Bake 2 layers first; then t
Dhe 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.
Holiday
German Chocolate 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^
32836
30 min
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
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
Ginger Ice CreamC
DessertD
JapaneseF|Ginger puree ----
1 1/2 oz fresh ginger, peeled and sliced
1/4 tsp lemon zest, chopped
1/4 cup granulated sugar
2 Tbsp waterG}Ice cream ----
1 cup heavy cream
1 cup half-and-half
1/3 cup granulated sugar
1/8 tsp salt
1/4 tsp bourbon or vanilla extract
Place ginger, lemon zest, and sugar in food processor; puree.
Place puree in non reactive pan over med heat; bring to a simmer until puree becomes a paste (about 8 min., this will stop ginger from curdling milk or cream).
Remove from stove; cool completely.
Pass through a strainer to remove largest pieces of ginger; transfer to clean container; cover; cool to 40
; reserve in refrigerator.
Combine all ingredients and ginger puree in non reactive bowl; stir well; cover; cool to 40
Trans
fer to ice cream freezer; process according to manufacturer's instructions; transfer to clean, non reactive container; cover; reserve in freezer at least 6 hours (use within 24 hours to ensure peak ginger flavor). For about 1 pt.
Holiday]
Ginger Ice Cream Ginger puree ---- 1 1/2 oz fresh ginger, peeled and sliced 1/4 tsp lemon zest, chopped 1/4 cup granulated sugar 2 Tbsp water^
32838
6 hrs
Ginger puree ----
1 1/2 oz fresh ginger, peeled and sliced
1/4 tsp lemon zest, chopped
1/4 cup granulated sugar
2 tbsp water
Ice cream ----
1 cup heavy cream
1 cup half-and-half
1/3 cup granulated sugar
1/8 tsp salt
1/4 tsp bourbon or vanilla extract
Ginger puree ----
1 1/2 oz fresh ginger, peeled and sliced
1/4 tsp lemon zest, chopped
1/4 cup granulated sugar
2 Tbsp water
Ice cream ----
1 cup heavy cream
1 cup half-and-half
1/3 cup granulated sugar
1/8 tsp salt
1/4 tsp bourbon or vanilla extract
GA$Godiva Ultimate Chocolate Layer CakeC
DessertD
French
Buttercream ---
1 cup unsalted butter, softened
2 cups sifted confectioner's sugar
1 cup sifted cocoa powder
1/3 cup godiva liqueur
Cake ---
2 cups sifted flourG
1 tsp baking soda
1/4 tsp salt
6 oz unsalted butter
1 1/3 cups sugar
3 lg 3 lg eggs
3 oz unsweeted chocolate, melted
1 cup buttermilkH.1 cup godiva liqueur, divided
Shaved chocolate
For the buttercream cream the butter until smooth. Sift the sugar and cocoa powder over the butter, add 1/3 cup of godiva liqueur and slowly mix until smooth.
For the cake sift together the flour baking soda and salt set aside. Cream the butter and sugar and add the eggs one at a time, beating after each addition. On low speed, stir in the chocolate and gradually add the reserved sifted ingredients in three additions alternating with the buttermilk and 1/2 cup of godiva liqueur, beat unti
l smooth. Divide the batter among three greased and floured 9" cake pans. Bake in preheated 375
f oven for 25 min. until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and cool in the pans for 10 minutes, then invert onto a rack to completely cool. Chill the layers in the freezer for about 30 minutes, until firm
to assemble the cake, remove the cake layers from the freezer and brush with the remaining godiva liqueur before spreading 3/4 cup of butterc
ream between each layer. Spread the remaining buttercream over the top and sides of the cake which has been placed on a serving plate. Serve immediately, or refrigerate if necessary. If refrigerating, remove 1 hour prior to serving. Garnish with shaved chocolate. Serves 12.
In sm heavy-bottomed saucepan slowly bring half and half to boil. Place in refrigerator overnight, or chill in freezer briefly but do not freeze. Cream egg yolks and 5 1/2 Tbsp sugar; set aside. In 2 qt saucepan combine whipping cream, remaining sugar and vanilla bean and slowly bring to a boil, stirring frequently. Remove bean; using point of paring knife, scrape vanilla grains from inside hull. With fingers, rub off any cream or remaining vanilla grains and mix into cream. Add about 1/3
of the cream mixture to yolks, whisking constantly. Pour this mixture into saucepan, whisking constantly, and bring to just under boiling point. Remove from heat and whisk in butter. Immediately place pan in cold water or over ice to stop cooking. Stir frequently until cool. Strain through fine strainer or chinois. Beat in chilled half and half and vanilla. Place in ice cream maker and churn according to manufacturer's directions. The Best of Bon App
Holiday]
Greatest Vanilla Ice Cream 1 cup plus 2 Tbsp half and half 6 lg egg yolks 5 1/2 Tbsp sugar 1 cup whipping cream 5 1/2 Tbsp sugar 1 whole vanilla bean, split down the center^
32840
1 cup plus 2 tbsp half and half
6 lg egg yolks
5 1/2 tbsp sugar
1 cup whipping cream
5 1/2 tbsp sugar
1 whole vanilla bean, split down the center
1/4 cup (1/2) stick butter
1/2 tsp vanilla extract
1 cup plus 2 Tbsp half and half
6 lg egg yolks
5 1/2 Tbsp sugar
1 cup whipping cream
5 1/2 Tbsp sugar
1 whole vanilla bean, split down the center
1/4 cup (1/2) stick butter
1/2 tsp vanilla extract
Impossible Caramel Custard PieC
DessertD
AmericanF
2 cups milk
1/4 cup butter, melted
4 eggs
1 tsp vanilla extract
1 cup brown sugar, firmly packed
1/2 cup bisquick baking mix
1/2 cup flaked coconut, (optional)
eCombine all ingredients except coconut in a blender; blend at high speed for 15 seconds or until smooth. Pour into a greased 10" pie plate. Sprinkle coconut on top, if desired. Bake at 350
f for 40 to 45 min. or until knife inserted in center comes out clean. Cool completely before cutting. Makes: 10" pie. Source: Southern Living Cooking School Cookbook.
Party]
Impossible Caramel Custard Pie 2 cups milk 1/4 cup butter, melted 4 eggs 1 tsp vanilla extract 1 cup brown sugar, firmly packed 1/2 cup bisquick baking mix 1/2 cup flaked coconut, (optional)
32841
40 min
2 cups milk
1/4 cup butter, melted
4 eggs
1 tsp vanilla extract
1 cup brown sugar, firmly packed
1/2 cup bisquick baking mix
1/2 cup flaked coconut, (optional)
2 cups milk
1/4 cup butter, melted
4 eggs
1 tsp vanilla extract
1 cup brown sugar, firmly packed
1/2 cup bisquick baking mix
1/2 cup flaked coconut, (optional)
Le Cirque's Creme BruleeC
DessertD
AmericanF
1 vanilla bean, split lengthwise
Pinch of salt
8 lg egg yolks
3/4 cup plus
2 Tbsp granulated sugar
8 Tbsp packed light brown sugar
Preheat the oven to 300
f place eight 3/4" ramekins in a roasting pan. In a saucepan over low heat, combine cream, vanilla bean and salt. Warm for 5 minutes. In a lg bowl, combine egg yolks and granulated sugar. Pour in the hot cream and stir gently to combine. Strain custard into a pitcher and skim off any bubbles. Pour the custard into the ramekins, filling them up to the rim. Place the roasting pan in the oven and carefully pour warm water into the pan until it reaches halfway up the s
ides of the ramekins. Loosely cover the pan with aluminum foil. Bake until set, 1 1/4 hours. Remove the ramekins from the water bath and allow to cool. Cover individually and refrigerate for at least 3 hours or up to two days. When ready to serve, preheat the broiler. Uncover the ramekins and place them on a baking sheet. Top each with 1 Tbsp of the brown sugar and, using a metal spatula or knife, spread the sugar evenly over the custards. Broil the custards until the sugar caramelizes, 30
C\ seconds to 2 minutes. Serve immediately or refrigerate for up to 48 hours. Yield: serves 8.
Le Cirque's Creme Brulee 1 vanilla bean, split lengthwise Pinch of salt 8 lg egg yolks 3/4 cup plus 2 Tbsp granulated sugar 8 Tbsp packed light brown sugar^
32842
l 1 1/4 hrs
1 vanilla bean, split lengthwise
pinch of salt
8 lg egg yolks
3/4 cup plus
2 tbsp granulated sugar
8 tbsp packed light brown sugar
1 vanilla bean, split lengthwise
Pinch of salt
8 lg egg yolks
3/4 cup plus
2 Tbsp granulated sugar
8 Tbsp packed light brown sugar
Lemonade CakeC
DessertD
AmericanF|3 oz pkg lemon jell-o
3/4 cup hot tap water
1 lemon cake mix
4 eggs
3/4 cup oil
1 cn frozen lemonade concentrate
1 cup sugar
Preheat oven to 300
f. Grease and flour a Bundt pan. Dissolve Jell-O in hot water and set aside, Do Not Jell. In a lg bowl, mix next 3 ingredients. Add Jell-O and beat together 3 min. Turn into Bundt pan. Bake 1 hour or until inserted knife comes out clean. Meanwhile: While cake is baking mix next 2 ingredients and let sit. While cake is still warn, loosen it from edges of pan but leave cake in pan. Pour lemonade mixture over cake allowing it to run down the sides. Save some lemonade mixtB
ure. When you turn your cake out onto your, rack put some wax paper under rack and pour saved lemonade mixture over top of cake.
Party]
Lemonade Cake 3 oz pkg lemon jell-o 3/4 cup hot tap water 1 lemon cake mix 4 eggs 3/4 cup oil 1 cn frozen lemonade concentrate 1 cup sugar^
32843
3 oz pkg lemon jell-o
3/4 cup hot tap water
1 lemon cake mix
4 eggs
3/4 cup oil
1 cn frozen lemonade concentrate
1 cup sugar
~3 oz pkg lemon jell-o
3/4 cup hot tap water
1 lemon cake mix
4 eggs
3/4 cup oil
1 cn frozen lemonade concentrate
1 cup sugar
LA&Mansfield House Sour Cream Coffee CakeC
DessertD
AmericanF
2 sticks butter or margarine, softened to room temp
3 eggs
1 cup sugar
2 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp saltG\1 tsp baking soda
1 cup sour cream
1 1/2 cups berries, apples, peaches (whatever you desire)
In a lg mixing bowl, beat the butter until smooth. Add the eggs and beat thoroughly. Add sugar and beat for 2 min. until smooth. In a separate bowl, combine flour, baking powder, salt, and baking soda. Mix until the ingredients are thoroughly combined. Add to butter, egg, sugar mixture and beat until thoroughly combined. Add sour cream and beat again. Fold in the fruit and/or nuts Grease and flour a Bundt pan and fill. Bake at 250
f for about 50 min.
Mansfield House Sour Cream Coffee Cake 2 sticks butter or margarine, softened to room temp 3 eggs 1 cup sugar 2 1/2 cups all-purpose flour 2 tsp baking powder 1 tsp salt^
32844
50 min
2 sticks butter or margarine, softened to room temperature
3 eggs
1 cup sugar
2 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 tsp baking soda
1 cup sour cream
1 1/2 cups berries, apples, peaches (whatever you desire)
2 sticks butter or margarine, softened to room temp
3 eggs
1 cup sugar
2 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 tsp baking soda
1 cup sour cream
1 1/2 cups berries, apples, peaches (whatever you desire)
Not Too Sweet Pecan PieC
DessertD
AmericanFi1/4 cup margarine
1/2 cup sugar
1 cup light corn syrup
2 Tbsp molasses
1/4 tsp salt
1/4 tsp nutmeg
3 eggsG%2 Tbsp rum
1 1/2 cup pecans, toasted
2Cream the margarine and sugar until fluffy. Add the corn syrup, molasses, salt, nutmeg, and rum and mix thoroughly. Add the eggs, one at a time. Stir in the pecans. Pour into an unbaked pie shell. Cover the pie crust edges with a long piece of aluminum foil to avoid scorching. Bake for 50 min. at 350
Not Too Sweet Pecan Pie 1/4 cup margarine 1/2 cup sugar 1 cup light corn syrup 2 Tbsp molasses 1/4 tsp salt 1/4 tsp nutmeg 3 eggs^
32845
20 min
50 min
1/4 cup margarine
1/2 cup sugar
1 cup light corn syrup
2 tbsp molasses
1/4 tsp salt
1/4 tsp nutmeg
3 eggs
2 tbsp rum
1 1/2 cup pecans, toasted
1/4 cup margarine
1/2 cup sugar
1 cup light corn syrup
2 Tbsp molasses
1/4 tsp salt
1/4 tsp nutmeg
3 eggs
2 Tbsp rum
1 1/2 cup pecans, toasted
Oatmeal Toffee CookiesC
DessertD
AmericanF}1 1/2 cups all-purpose flour
1 tsp baking soda
1 cup unsalted butter, room temp
3/4 cup sugar
3/4 cup light brown sugar
1 egg
1 tsp vanilla extract
1 1/2 cups oatmeal
1 cup dried cherries
1 cup bittersweet chocolate (4 1/2 oz), coarsely chopped
1 cup toffee pieces (5 1/2 oz)
Heat oven to 350
f. Sift together flour and baking soda, set aside. In an electric mixer, using paddle attachment, cream the butter and sugars on med high speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl one or two times during mixing. Add egg, mix on high speed to combine. Add vanilla extract, mix to combine. Scrape down sides of bowl. Add sifted flour in additions on a low speed until well combined. On low speed, add the oatmeal, cherries, chocolate and
~ toffee pieces and mix to combine.
Divide dough into 3 equal portions and roll into logs using plastic wrap, approximately 1 1/2" in diameter. Dough can be frozen, chilled in the refrigerator for 1-2 days or baked immediately. Cut logs into 3/4" pieces. Bake on parchment-lined baking sheets until golden brown, 8-10 minutes. Remove from oven and transfer to a baking rack to cool.
Holiday]
Oatmeal Toffee Cookies 1 1/2 cups all-purpose flour 1 tsp baking soda 1 cup unsalted butter, room temp 3/4 cup sugar 3/4 cup light brown sugar 1 egg^
32846
20 min
8 min
1 1/2 cups all-purpose flour
1 tsp baking soda
1 cup unsalted butter, room temperature
3/4 cup sugar
3/4 cup light brown sugar
1 egg
1 tsp vanilla extract
1 1/2 cups oatmeal
1 cup dried cherries
1 cup bittersweet chocolate (4 1/2 oz), coarsely chopped
1 cup toffee pieces (5 1/2 oz)
1 1/2 cups all-purpose flour
1 tsp baking soda
1 cup unsalted butter, room temp
3/4 cup sugar
3/4 cup light brown sugar
1 egg
1 tsp vanilla extract
1 1/2 cups oatmeal
1 cup dried cherries
1 cup bittersweet chocolate (4 1/2 oz), coarsely chopped
1 cup toffee pieces (5 1/2 oz)
Oven-Baked Caramel CornC
SnackD
AmericanF
3 3/4 qts air-popped popcorn
1 cup packed brown sugar
1/2 cup margarine
1/4 cup light corn syrup
1/2 tsp salt
1/2 tsp baking soda
Heat oven to 200
f. Divide popped corn between two 13"x9"x2" baking pans. Heat sugar, margarine, corn syrup and salt in a two-qrt saucepan. Stir occasionally until bubbly around the edges. Cook sugar mixture five more min. over med heat and then remove. Stir in soda. The mixture will foam up quite a bit. Pour over popped corn in both baking pans and toss until well- coated. Bake at 200
f for one hour, stirring every 15 minutes. Cool. Store in an airtight container.
Low Cost
Oven-Baked Caramel Corn 3 3/4 qts air-popped popcorn 1 cup packed brown sugar 1/2 cup margarine 1/4 cup light corn syrup 1/2 tsp salt 1/2 tsp baking soda^
32847
15 min
3 3/4 qts air-popped popcorn
1 cup packed brown sugar
1/2 cup margarine
1/4 cup light corn syrup
1/2 tsp salt
1/2 tsp baking soda
3 3/4 qts air-popped popcorn
1 cup packed brown sugar
1/2 cup margarine
1/4 cup light corn syrup
1/2 tsp salt
1/2 tsp baking soda
Praline TrifleC
DessertD
SouthernFlCake ----
1/2 cup butter
1 1/8 cup sugar
2 eggs
1 7/8 cup sifted cake flour
3/4 tsp salt
2 tsp baking powderG
3/4 cup milk
1 tsp vanilla
Praline Sauce ----
25 oz butterscotch chips
14 oz can sweetened condensed milk
15 oz evaporated milk
1 Tbsp vanilla
1/4 tsp salt
1/4 cup brandy
2 1/2 Tbsp kahl
1/4 cup white karo syrup
Whipped Cream Topping ----
1 1/2 qt heavy cream
1 cup powdered sugar
4 tsp vanilla
Additional Ingredients -------
1 cup chopped pecans
1 cup brickle bits
1 1/2 cup pecan halves
For the cake: grease and flour two 8" cake pans. Cream butter and sugar together until fluffy. Add eggs and beat well. Sift together flour, baking powder and salt. Stir in alternately with milk and vanilla. Pour mixture into prepared pans. Bake at 350
f for 25 to 30 min. or until cake tester inserted in center comes out clean. Cool on racks 10 minutes. Invert pans and remove cakes onto racks to cool further.
For praline sauce: place chips in double boiler and melt completely. Add remaini
ng sauce ingredients. Blend completely and continue cooking for 15 minutes. Makes 9 cups. (any unused sauce can be stored in the refrigerator for 2 to 3 months.) Whipped cream topping: stiffly whip cream. While whipping, add powdered sugar and vanilla.
To assemble trifle: in a 14 cup, clear glass trifle bowl, spread 1 cup praline sauce on the bottom. Cut one 8" cake horizontally, placing one half in the bowl on top of the sauce. Press cake down so the sauce comes to cover the sides of the
cake. Then spread 1 cup of the sauce on top to cover it and the sides. Place pecan halves around the sides of the bowl. Sprinkle 1/4 cup brickle bits on top of sauce and 1/4 cup of the chopped pecans. Spread 2 cups of whipped cream on top of that. Place remaining half of cake on top of whipped cream layer, and cover with 1 cup of the praline sauce. Place pecan halves around sides again and continue repeating this procedure, layer upon layer until you have three layers completed. Decorate
Dbtop with whipped cream and pecan halves. Use leftover cake and praline sauce with ice cream later.
Holiday]{Praline Trifle Cake ---- 1/2 cup butter 1 1/8 cup sugar 2 eggs 1 7/8 cup sifted cake flour 3/4 tsp salt 2 tsp baking powder^
32848
Cake ----
1/2 cup butter
1 1/8 cup sugar
2 eggs
1 7/8 cup sifted cake flour
3/4 tsp salt
2 tsp baking powder
3/4 cup milk
1 tsp vanilla
Praline Sauce ----
25 oz butterscotch chips
14 oz can sweetened condensed milk
15 oz evaporated milk
1 tbsp vanilla
1/4 tsp salt
1/4 cup brandy
2 1/2 tbsp kahl
1/4 cup white karo syrup
Whipped Cream Topping ----
1 1/2 qt heavy cream
1 cup powdered sugar
4 tsp vanilla
Additional Ingredients -------
1 cup chopped pecans
1 cup brickle bits
1 1/2 cup pecB
an halves
Cake ----
1/2 cup butter
1 1/8 cup sugar
2 eggs
1 7/8 cup sifted cake flour
3/4 tsp salt
2 tsp baking powder
3/4 cup milk
1 tsp vanilla
Praline Sauce ----
25 oz butterscotch chips
14 oz can sweetened condensed milk
15 oz evaporated milk
1 Tbsp vanilla
1/4 tsp salt
1/4 cup brandy
2 1/2 Tbsp kahl
1/4 cup white karo syrup
Whipped Cream Topping ----
1 1/2 qt heavy cream
1 cup powdered sugar
4 tsp vanilla
Additional Ingredients -------
1 cup chopped pecans
1 cup brickle bits
1 1/2 cup pecanB
halves
Pumpkin Pie CrunchC
DessertD
AmericanF
1 pkg yellow cake mix
16 oz solid pack pumpkin
12 oz evaporated milk
3 eggs
1 1/4 cups sugar
4 tsp pumpkin pie spice
1/2 tsp saltGF1 cup chopped pecans
1 cup butter or margarine, melted
Whipped topping
rPreheat oven to 350
f. Grease bottom of 13"x9"x2" pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in lg bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake at 350
f for 50 to 55 min. or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.
Holiday]
Pumpkin Pie Crunch 1 pkg yellow cake mix 16 oz solid pack pumpkin 12 oz evaporated milk 3 eggs 1 1/4 cups sugar 4 tsp pumpkin pie spice 1/2 tsp salt^
32849
50 min
1 pkg yellow cake mix
16 oz solid pack pumpkin
12 oz evaporated milk
3 eggs
1 1/4 cups sugar
4 tsp pumpkin pie spice
1/2 tsp salt
1 cup chopped pecans
1 cup butter or margarine, melted
whipped topping
1 pkg yellow cake mix
16 oz solid pack pumpkin
12 oz evaporated milk
3 eggs
1 1/4 cups sugar
4 tsp pumpkin pie spice
1/2 tsp salt
1 cup chopped pecans
1 cup butter or margarine, melted
Whipped topping
Rice PuddingB
RiceC
DessertD
AmericanFk2/3 cup short grain rice
2 qrt milk
1/2 tsp salt
3/4 cup sugar
1 tsp vanilla
5 eggs (at room temp)
Cinnamon
Heat milk over med heat with salt and sugar, stirring constantly until it comes to a boil. Without lowering heat, add rice. Continue stirring. Cook until rice is soft (about 35 min) Beat eggs until light and foamy. Add vanilla. Remove rice from heat. Fold in egg mixture till well blended. Pour into lg casserole or individual serving dishes. Sprinkle with cinnamon. Serve warm, at room temp or cold, depending on preference.
Holiday]xRice Pudding 2/3 cup short grain rice 2 qrt milk 1/2 tsp salt 3/4 cup sugar 1 tsp vanilla 5 eggs (at room temp) Cinnamon^
32850
q2/3 cup short grain rice
2 qrt milk
1/2 tsp salt
3/4 cup sugar
1 tsp vanilla
5 eggs (at room temp)
Cinnamon
m2/3 cup short grain rice
2 qrt milk
1/2 tsp salt
3/4 cup sugar
1 tsp vanilla
5 eggs (at room temp)
Cinnamon
Ritz-Carlton Carrot Cake
DessertD
AmericanFu3 cups grated carrots (1 lb)
2 cups flour
2 cups sugar
2 tsp cinnamon
2 tsp baking power
2 tsp baking soda
1 tsp saltG41 1/2 cups vegetable oil
4 eggs (large)
3/4 cup nuts
6In a lg mixing bowl add flour, sugar, cinnamon, baking soda, baking powder, salt, oil. Add eggs. Blend spoon stir carrots in. Pour into 2 greased and floured 9" layer pans bake in a 350
f oven 40 minutes.
Frosting soften 1 stick of butter or margarine 8 oz cream cheese 1 tsp vanilla 1 lb pkg confection sugar
Combine all ingredients in bowl. Press flat in ungreased 9"x9" pan. Prick all over with fork through to the bottom. Bake in 300
f oven for about an hour or until set and a very pale gold. Cut while warm into sm squares.L
Party]SScotch Shortbread 1 cup of soft butter 1/2 cup confectioner's sugar 2 cups of flour^
32852
5 min
H1 cup of soft butter
1/2 cup confectioner's sugar
2 cups of flour
D1 cup of soft butter
1/2 cup confectioner's sugar
2 cups of flour
Snicker Bar PieC
DessertD
AmericanF|5 snicker bars (regular size) chopped
8 oz cream cheese
16 oz dream whip
1 1/2 cup confectioner sugar
1/2 cup peanut butter
2 graham cracker crustsI
Whip cream cheese and confectioner sugar together. Add remaining ingredients and combine well. Pour into graham cracker crusts, refrigerate and let sit over night.L
Quick & Easy]
Snicker Bar Pie 5 snicker bars (regular size) chopped 8 oz cream cheese 16 oz dream whip 1 1/2 cup confectioner sugar 1/2 cup peanut butter^
32853
5 snicker bars (regular size) chopped
8 oz cream cheese
16 oz dream whip
1 1/2 cup confectioner sugar
1/2 cup peanut butter
2 graham cracker crusts
5 snicker bars (regular size) chopped
8 oz cream cheese
16 oz dream whip
1 1/2 cup confectioner sugar
1/2 cup peanut butter
2 graham cracker crusts
Snickerdoodles (One)C
DessertD
AmericanFr1 cup butter or margarine
1 cup sugar
2 eggs
2 3/4 cup flour, sifted
2 tsp cream of tartar
1 tsp soda
1/4 tsp saltG%1 1/2 Tbsp sugar
1 1/2 Tbsp cinnamon
;Cream butter; add 1 cup sugar gradually. Beat in eggs, one at a time. Blend in sifted flour, cream of tartar, soda and salt. Shape into balls, using a level teaspoonful of dough; roll in combined sugar and cinnamon. Place 2" apart on ungreased cookie sheets. Bake at 400
f about 8 min. Makes about 5 dozen cookies.
Low Cost]
Snickerdoodles (One) 1 cup butter or margarine 1 cup sugar 2 eggs 2 3/4 cup flour, sifted 2 tsp cream of tartar 1 tsp soda 1/4 tsp salt^
32854
1 cup butter or margarine
1 cup sugar
2 eggs
2 3/4 cup flour, sifted
2 tsp cream of tartar
1 tsp soda
1/4 tsp salt
1 1/2 tbsp sugar
1 1/2 tbsp cinnamon
1 cup butter or margarine
1 cup sugar
2 eggs
2 3/4 cup flour, sifted
2 tsp cream of tartar
1 tsp soda
1/4 tsp salt
1 1/2 Tbsp sugar
1 1/2 Tbsp cinnamon
Snickerdoodles (Two)C
DessertD
AmericanFp1 cup butter or margarine
3/4 cup brown sugar, packed
3/4 cup sugar
2 eggs
1 3/4 cup flour
2 cups oats, uncooked
WG^1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt (opt.)
Topping ----
1 Tbsp sugar
1 tsp cinnamon
Heat oven to 375
f. Grease cookie sheet. In a lg bowl, beat together butter, brown sugar and white sugar until light and fluffy. Add eggs; mix well. In a med bowl, combine flour, oats, cinnamon, soda and salt. Add to sugar mixture; mix well. Drop by rounded teaspoonful onto prepared cookie sheet. In a sm bowl, combine remaining 1 Tbsp sugar and 1 tsp cinnamon; sprinkle lightly over each cookie. Bake 8 to 10 min. Cool 1 min on cookie sheet; remove to wire cooling rack.
Holiday]
Snickerdoodles (Two) 1 cup butter or margarine 3/4 cup brown sugar, packed 3/4 cup sugar 2 eggs 1 3/4 cup flour 2 cups oats, uncooked^
32855
1 cup butter or margarine
3/4 cup brown sugar, packed
3/4 cup sugar
2 eggs
1 3/4 cup flour
2 cups oats, uncooked
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt (opt.)
Topping ----
1 tbsp sugar
1 tsp cinnamon
1 cup butter or margarine
3/4 cup brown sugar, packed
3/4 cup sugar
2 eggs
1 3/4 cup flour
2 cups oats, uncooked
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt (opt.)
Topping ----
1 Tbsp sugar
1 tsp cinnamon
Spicy Pumpkin CheesecakeC
DessertD
AmericanF
1 cup graham cracker crumbs
2/3 whole almonds, ground
3/4 tsp ground ginger
3/4 stick butter or margarine, melted
4 8 oz pkg cream cheese, softenedGq1 1/2 cups dark brown sugar, packed
5 eggs
2 egg yolks
16 oz can pumpkin
1/4 cup all-purpose flour
1/4 cup brandyHQ1 1/4 tsp ground allspice
1 1/4 tsp ground cinnamon
2 cups sour cream
2 tsp sugar
Preheat oven to 425
f. In 10"x2 1/2" springform pan, mix graham cracker crumbs, almonds, ginger, and butter by hand and press onto bottom of pan. Bake crust 10 minutes, cool on wire rack.
In lg bowl, with mixer at med speed, beat cream cheese just until smooth, gradually beat in brown sugar. With mixer at low speed, beat in eggs, egg yolks, pumpkin, flour, brandy, allspice and cinnamon just until blended, occasionally scraping bowl with rubber spatula. Pour cream cheese mixture onto crust
in pan. Bake 15 minutes. Turn oven control to 275
f. Bake 1 hour longer. In bowl, mix sour cream and sugar. Remove cheesecake from oven. Spread sour cream mixture evenly on top of cheesecake. Bake 5 to 10 min. until sour cream topping is set. Cool cheesecake in pan on wire rack. Refrigerate cheesecake 4 hours or until well chilled.
To serve, remove side of springform pan. Decorate cheesecake as desired. Makes 20 servings. Good Housekeeping Holiday Best.
Holiday
Spicy Pumpkin Cheesecake 1 cup graham cracker crumbs 2/3 whole almonds, ground 3/4 tsp ground ginger 3/4 stick butter or margarine, melted 4 8 oz pkg cream cheese, softened^
32856
`1 cup graham cracker crumbs
2/3 whole almonds, ground
3/4 tsp ground ginger
3/4 stick butter or margarine, melted
4 8 oz packages cream cheese, softened
1 1/2 cups dark brown sugar, packed
5 eggs
2 egg yolks
16 oz can pumpkin
1/4 cup all-purpose flour
1/4 cup brandy
1 1/4 tsp ground allspice
1 1/4 tsp ground cinnamon
2 cups sour cream
2 tsp sugar
W1 cup graham cracker crumbs
2/3 whole almonds, ground
3/4 tsp ground ginger
3/4 stick butter or margarine, melted
4 8 oz pkg cream cheese, softened
1 1/2 cups dark brown sugar, packed
5 eggs
2 egg yolks
16 oz can pumpkin
1/4 cup all-purpose flour
1/4 cup brandy
1 1/4 tsp ground allspice
1 1/4 tsp ground cinnamon
2 cups sour cream
2 tsp sugar
SpidersC
DessertD
American
YFg6 oz semisweet chocolate pieces
6 oz butterscotch pieces
1 cup peanuts
1 1/2 cup chinese crispy noodlesIfMelt chocolate and butterscotch pieces. Mix in peanuts and noodles. Drop onto waxed paper and let set.L
Party]oSpiders 6 oz semisweet chocolate pieces 6 oz butterscotch pieces 1 cup peanuts 1 1/2 cup chinese crispy noodles^
32857
8 min
m6 oz semisweet chocolate pieces
6 oz butterscotch pieces
1 cup peanuts
1 1/2 cup chinese crispy noodles
i6 oz semisweet chocolate pieces
6 oz butterscotch pieces
1 cup peanuts
1 1/2 cup chinese crispy noodles
Sticky Toffee PuddingC
DessertD
EnglishF
Unsalted butter for baking dish
1 cup and 1 Tbsp all-purpose flour
1 tsp baking powder
3/4 cup pitted dates
7 Tbsp unsalted butter
3/4 cup granulated sugar
1 egg, lightly beatenG~1 tsp baking soda
1 tsp vanilla
1-1/4 cup boiling water
5 Tbsp packed brown sugar
2 Tbsp heavy cream
Whipped cream for topping
Heat the oven to 350
f. Butter a 8"x6" baking dish.
Sift the flour and baking powder onto a sheet of waxed paper or bowl; set aside. Chop the dates fine; toss with 1 Tbsp flour in a sm bowl. Beat 4 Tbsp of butter and 3/4 cup sugar in lg bowl until mixture is light and fluffy. Beat in the egg along with a little of the flour mixture; beat for 1 minute. Beat in remaining flour mixture. Add dates, baking soda and vanilla to the 1 1/4 cups boiling water, stirring to combine; add to batter, be
ating until well blended. Pour batter into a prepared baking dish; bake until set and well browned on top, 35-40 minutes. Remove from oven to wire rack. Heat broiler. Heat remaining 3 Tbsp butter, the brown sugar and the 2 Tbsp heavy cream in a sm heavy saucepan over med heat to simmering; simmer until thickened, about 3 minutes. Remove from heat; pour topping over pudding. Place pudding in broiler, about 4" from source of heat; broil until top is bubbly, about 1 minute. Serve warm with wh
ipped cream.
Holiday]
Sticky Toffee Pudding Unsalted butter for baking dish 1 cup and 1 Tbsp all-purpose flour 1 tsp baking powder 3/4 cup pitted dates 7 Tbsp unsalted butter 3/4 cup granulated sugar 1 egg, lightly beaten^
32858
6Unsalted butter for baking dish
1 cup and 1 tbsp all-purpose flour
1 tsp baking powder
3/4 cup pitted dates
7 tbsp unsalted butter
3/4 cup granulated sugar
1 egg, lightly beaten
1 tsp baking soda
1 tsp vanilla
1-1/4 cup boiling water
5 tbsp packed brown sugar
2 tbsp heavy cream
Whipped cream for topping
2Unsalted butter for baking dish
1 cup and 1 Tbsp all-purpose flour
1 tsp baking powder
3/4 cup pitted dates
7 Tbsp unsalted butter
3/4 cup granulated sugar
1 egg, lightly beaten
1 tsp baking soda
1 tsp vanilla
1-1/4 cup boiling water
5 Tbsp packed brown sugar
2 Tbsp heavy cream
Whipped cream for topping
The Algonquin's Famous PieC
DessertD
American
Crust ----
2 cups all-purpose flour
1 Tbsp sugar
1 tsp salt
1/2 cup (1 stick) unsalted butter, chilled and cut into sm pieces
Make the crust: in a lg bowl, stir together the flour, sugar and salt. With a pastry blender or two forks, cut the butter and shortening into the flour mixture until it resembles sm peas. Add the ice water, a little at a time, and mix as little as possible until the crust comes together into a rough ball. Remove from the bowl, divide into two balls, cover with plastic wrap, and refrigerate for 30 minutes. Preheat the oven to 450
f roll out one ball of dough into a 13" circle, 1/4" thick.
Fit the dough in a 9" plate and trim, leaving 1/2" of pastry around the edges. Add the filling: fill the pie shell with the apples and sprinkle on the lemon zest. In a sm bowl, stir together the sugar, cinnamon, and nutmeg. Sprinkle over the apples. Dot the apples with 2 Tbsp of the butter. Roll out the remaining piece of dough into a 13" circle 1/4" thick. Perforate the dough in several places with the tines of a fork. Lay the top crust on top of the filling and trim and crimp the edges. C
Dot the top of the crust with the remaining 1 Tbsp butter. Sprinkle lightly with sugar and flour. Bake the pie for 15 minutes. Reduce the heat to 350
f and bake until the pastry is golden, 30 min. more. Serve warm or cold. Yield: serves 6-8
Holiday]
The Algonquin's Famous Pie Crust ---- 2 cups all-purpose flour 1 Tbsp sugar 1 tsp salt 1/2 cup (1 stick) unsalted butter, chilled and cut into sm pieces 1/2 cup solid vegetable shortening^
32859
{Crust ----
2 cups all-purpose flour
1 tbsp sugar
1 tsp salt
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
1/2 cup solid vegetable shortening
1/2 cup ice water
Filling ----
8 apples, peeled, cored and thinly sliced
1 tbsp grated lemon zest
2/3 cup sugar
1 tsp ground cinnamon
1/8 tsp freshly grated nutmeg
Sugar and flour, for dusting the top of the pie
tCrust ----
2 cups all-purpose flour
1 Tbsp sugar
1 tsp salt
1/2 cup (1 stick) unsalted butter, chilled and cut into sm pieces
1/2 cup solid vegetable shortening
1/2 cup ice water
Filling ----
8 apples, peeled, cored and thinly sliced
1 Tbsp grated lemon zest
2/3 cup sugar
1 tsp ground cinnamon
1/8 tsp freshly grated nutmeg
Sugar and flour, for dusting the top of the pie
\A"The World
s Best Vanilla Ice CreamC
DessertD
AmericanF
2 cups whole milk
1 vanilla bean, split lengthwise and scraped
5 lg egg yolks
3/4 cup sugar
1 cup heavy cream
1 tsp vanilla extract
1. In a med saucepan, heat milk, vanilla bean, and scrapings. Bring to a gentle boil, cover and remove from heat. Steep for 30 minutes.
2. Combine egg yolks and sugar in the bowl of an electric mixer. Beat at med-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a simmer.
3. Remove vanilla bean. Add half the milk to egg-yolk mixture and whisk until blended. Stir into remaining milk and cook over low heat, stirring constantly, until mixture is thick en
1ough to coat a spoon.
4. Remove from heat and immediately stir in cream. Pass mixture through a strainer into a med bowl, set over an ice bath so it begins to chill. Stir in vanilla extract, then freeze in an ice-cream maker according to manufacturer
s instructions. Makes about 1 qrt From Martha Stewart
Holiday]
The World
s Best Vanilla Ice Cream 2 cups whole milk 1 vanilla bean, split lengthwise and scraped 5 lg egg yolks 3/4 cup sugar 1 cup heavy cream 1 tsp vanilla extract^
32860
2 cups whole milk
1 vanilla bean, split lengthwise and scraped
5 large egg yolks
3/4 cup sugar
1 cup heavy cream
1 tsp vanilla extract
2 cups whole milk
1 vanilla bean, split lengthwise and scraped
5 lg egg yolks
3/4 cup sugar
1 cup heavy cream
1 tsp vanilla extract
Whipped Cream FrostingC
DessertD
AmericanF{1/2 tsp gelatin powder
2 Tbsp cold water
1 cup whipping cream
Pinch of salt
2 Tbsp confectioner's sugar
1/2 tsp lemon juice
Sprinkle gelatin over cold water in sm bowl to soften. Scald 2 Tbsp cream; pour over gelatin, stirring till dissolved. Refrigerate until consistency of unbeaten egg white. Then mix with hand beater, beat until smooth. Whip remaining cream; add salt, sugar, lemon juice and fold in gelatin mixture.
Note: Fills and frosts top of 2 8" or 9" cake layers or frosts 10" angel cake or sponge cake. Stands up well, even in warm weather.
Chocolate Frosting: Omit lemon juice. After folding in gelati
n mixture, fold in a 6 oz pkg cooled, melted semisweet chocolate pieces (1 cup).
Coffee Frosting: To remaining cream, add 1 tsp instant coffee.
Whipped Cream Frosting 1/2 tsp gelatin powder 2 Tbsp cold water 1 cup whipping cream Pinch of salt 2 Tbsp confectioner's sugar 1/2 tsp lemon juice^
32861
1/2 tsp gelatin powder
2 tbsp cold water
1 cup whipping cream
Pinch of salt
2 tbsp confectioner's sugar
1/2 tsp lemon juice
}1/2 tsp gelatin powder
2 Tbsp cold water
1 cup whipping cream
Pinch of salt
2 Tbsp confectioner's sugar
1/2 tsp lemon juice
^A!White Chocolate Cappuccino MousseC
DessertD
CaliforniaF
3/4 cup whipping cream, scalded
6 oz (1 cup) white chocolate chips
1 lg egg, room temp
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 whipping cream
Optional garnish: whipped cream, cinnamon and chocolate coffee beans
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 min. 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 servinBtg, garnish tops with whipped cream, a sprinkle of cinnamon and chocolate coffee beans, if desired.
Makes 4 servings.
Holiday]
White Chocolate Cappuccino Mousse 3/4 cup whipping cream, scalded 6 oz (1 cup) white chocolate chips 1 lg egg, room temp 2 tsp instant espresso coffee powder, dissolved in 1 Tbsp boiling water^
32862
83/4 cup whipping cream, scalded
6 oz (1 cup) white chocolate chips
1 large egg, room temperature
2 tsp instant espresso coffee powder, dissolved in 1 tb...
1/2 tsp ground cinnamon
1/2 tsp orange extract
1 tsp pure vanilla extract
1/3 cup whipping cream
Optional garnish: whipped cream, cinnamon and chocolate...
E3/4 cup whipping cream, scalded
6 oz (1 cup) white chocolate chips
1 lg egg, room temp
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 whipping cream
Optional garnish: whipped cream, cinnamon and chocolate coffee beans
_A,Ajam Goreng Djawa, Fried Chicken with SpicesB
PoultryC
East IndianF
1 chicken, frying; cut up
2 chilies, split
1 sm onion, sliced
2 Tbsp coriander seed, ground
1 Tbsp caraway seed, ground
1 Tbsp turmericGDSalt
2 Tbsp tamarind juice
2 Tbsp brown sugar
1 cup coconut milk
Put chicken in a pan with all the ingredients except the oil. Bring to boil then reduce heat and simmer for 20 min. or until liquid has been absorbed. Heat oil and deep fry chicken until golden brown.L
Brown the short ribs in 1 Tbsp oil for 3 min. on each side, set aside. Saut
the onions and bell pepper in the remaining oil until the onion becomes translucent. Add browned short ribs and remaining ingredients with the exception of the oregano. Cook all day (at least 2 hours preferably 3-5). Remove cover, add oregano. Cook for half hour longer, add salt and pepper. Remove bones and bay leaves with a slotted spoon. Serve over pasta or grilled polenta.
Low Salt]
All Day Spaghetti Sauce 2 lb beef short ribs 2 lg yellow onions, 1" dice 1 lg green bell pepper, 1" dice 2 Tbsp olive oil 2 cups chianti 3 lg cans of stewed roma tomatoes 1 Tbsp white granulated sugar^
32864
25 min
8 hrs
2 lbs beef short ribs
2 lg yellow onions, 1" dice
1 lg green bell pepper, 1" dice
2 tbsp olive oil
2 cups chianti
3 lg cans of stewed roma tomatoes
1 tbsp white granulated sugar
2 dried bay leaves
3 tbsp fresh oregano
Salt & pepper to taste
2 lb beef short ribs
2 lg yellow onions, 1" dice
1 lg green bell pepper, 1" dice
2 Tbsp olive oil
2 cups chianti
3 lg cans of stewed roma tomatoes
1 Tbsp white granulated sugar
2 dried bay leaves
3 Tbsp fresh oregano
Salt & pepper to taste
aA.Almost No-Fat Incredible General tso's ChickenB
PoultryC
ChineseF
3 skinless boneless chicken breasts, trimmed of fat
Rinse and drain chicken. Cut into bite sized chunks. Stir together the egg whites and the corn starch and mix in the chicken pieces. Mix together the bread crumbs with the salt and sesame. Dredge the chicken pieces in the crumbs to coat well and arrange so they are not touching on a nonstick jelly roll pan or baking sheet, either sprayed with cooking spray. Bake in pre-heated 350
f oven until browned and chicken is done, about 20 minutes.
Heat oil in nonstick skillet or wok over med high
heat and stir in garlic and onion. Stir fry until brown, reduce heat and stir in soy sauce, marmalade and vinegar. Stir until mixture begins to bubble and simmer. Stir in chicken to glaze pieces well but be gentle so crust stays on chicken. (Alternatively, you can pour the glaze over the chicken pieces while still on the tray.) Arrange chicken over bed of sprouts arranged on serving platter. Sprinkle with scallions. Serves 4-6.
3 skinless boneless chicken breasts, trimmed of fat
6 egg whites, slightly beaten
1 tsp corn starch
3 cups unseasoned bread crumbs
3 Tbsp sesame seeds
1 tsp salt
1 tsp safflower oil
2 Tbsp fresh minced garlic
1 cup minced white onion
1 tsp soy sauce or bragg's aminos
3 cups orange marmalade
1 Tbsp seasoned rice vinegar
1 lb fresh bean sprouts, rinsed and drained
1 bunch scallions, chopped
3 skinless boneless chicken breasts, trimmed of fat
6 egg whites, slightly beaten
1 tsp corn starch
3 cups unseasoned bread crumbs
3 Tbsp sesame seeds
1 tsp salt
1 tsp safflower oil
2 Tbsp fresh minced garlic
1 cup minced white onion
1 tsp soy sauce or bragg's aminos
3 cups orange marmalade
1 Tbsp seasoned rice vinegar
1 lb fresh bean sprouts, rinsed and drained
1 bunch scallions, chopped
bA)Arista, Roast Pork with Garlic & RosemaryB
PorkC
ItalianF
6 lb loin-end pork roast bones split
10 lg cloves of garlic, slivered
3 Tbsp dried rosemary, crumbled
1 Tbsp coarse salt
1 Tbsp coarsely ground pepper
Sprigs of fresh rosemary
Heat oven to 350
f. Cut slits (1/2"x1/2") in surface of pork roast making sure there is at least 3 slits per rib. Combine garlic, dried rosemary, salt and pepper in a med bowl, stir until well blended. Stuff the slits in the roast with the garlic mixture, rub the remaining garlic mixture into the surface of the pork. Tie a few sprigs of rosemary to the outside of the pork roast. Place roast, bone side down, on a rack, in roasting pan. Roast, uncovered, for 17 min. per lb or until internalBI temp of pork reaches 160, 170
f. Serve hot, with vegetables along side.
Quick & Easy]
Arista, Roast Pork with Garlic & Rosemary 6 lb loin-end pork roast bones split 10 lg cloves of garlic, slivered 3 Tbsp dried rosemary, crumbled 1 Tbsp coarse salt 1 Tbsp coarsely ground pepper Sprigs of fresh rosemary^
32866
15 min
l 1 3/4 hrs
6 lb loin-end pork roast bones split
10 lg cloves of garlic, slivered
3 tbsp dried rosemary, crumbled
1 tbsp coarse salt
1 tbsp coarsely ground pepper
Sprigs of fresh rosemary
6 lb loin-end pork roast bones split
10 lg cloves of garlic, slivered
3 Tbsp dried rosemary, crumbled
1 Tbsp coarse salt
1 Tbsp coarsely ground pepper
Sprigs of fresh rosemary
Arni Lemonato, Roast Lemon LambB
LambC
GreekF
1 leg of lamb, about 2 kg
2 lemons (juice only)
2 Tbsp butter or margarine
3 garlic cloves
1 tsp dried rigani or oregano
1 cup hot waterG Salt
Freshly ground black pepper
Wipe leg with damp cloth. Cut sm slits over surface of lamb. Cut garlic cloves into slivers and insert in slits. Rub entire surface with lemon juice and season with salt and pepper. Sprinkle with herb and place in a roasting pan. Cook in a moderate oven for 1 hour. Drain off fat and add hot water to pan. Spread butter on lamb and return to oven. Cook for further 1 1/2 hours or until lamb is cooked to taste. Turn during cooking to brown evenly. Allow lamb to rest in warm place for 15 to 20 Bfmin. before carving. Skim off excess fat from pan juices, reduce if necessary and serve with the lamb.
Low Salt]
Arni Lemonato, Roast Lemon Lamb 1 leg of lamb, about 2 kg 2 lemons (juice only) 2 Tbsp butter or margarine 3 garlic cloves 1 tsp dried rigani or oregano 1 cup hot water^
32867
20 min
l 2 1/2 hrs
1 leg of lamb, about 2 kg
2 lemons (juice only)
2 tbsp butter or margarine
3 garlic cloves
1 tsp dried rigani or oregano
1 cup hot water
Freshly ground black pepper
1 leg of lamb, about 2 kg
2 lemons (juice only)
2 Tbsp butter or margarine
3 garlic cloves
1 tsp dried rigani or oregano
1 cup hot water
Freshly ground black pepper
Baked Fresh SalmonB
SeafoodC
AmericanFn3 lb salmon
1 tsp salt
1 tsp pepper, black
1/2 tsp thyme
3 Tbsp butter
1 1/2 cups cream, light
3 onion, slicedGZ3 parsley sprig
1 garlic clove, quartered
1 bay leaf
2 cucumber, peeled & cut into strips
}Combine salt, pepper and thyme then rub all sides of the salmon. Melt butter in baking dish then add salmon and coat with the butter. Add light cream, onion slices, parsley, garlic, and bay leaf then arrange cucumber strips around the fish. Bake covered for 40 min. or until center bone can be removed easily. Remove and discard bay leaf, onion, parsley and garlic before serving.
Melt butter in a saucepan. Stir in the next 6 ingredients. Spoon the mixture over the chicken in a lightly-greased baking pan and sprinkle with paprika. Bake at 400
f for 45-60 min. or until tender and the juices run clear. Serve over rice.L
Quick & Easy
Baked Hawaiian Chicken 1 med chicken, cut in pieces 2 Tbsp butter 1/4 cup green pepper strips 8 oz can crushed pineapple, drained 1/4 cup prepared mustard 1 Tbsp minced garlic 1/4 cup honey^
32869
15 min
50 min
1 medium chicken, cut in pieces
2 tbsp butter
1/4 cup green pepper strips
8 oz can crushed pineapple, drained
1/4 cup prepared mustard
1 tbsp minced garlic
1/4 cup honey
1/4 cup light rum or sherry
1 med chicken, cut in pieces
2 Tbsp butter
1/4 cup green pepper strips
8 oz can crushed pineapple, drained
1/4 cup prepared mustard
1 Tbsp minced garlic
1/4 cup honey
1/4 cup light rum or sherry
Baked Swordfish CastilianB
SeafoodC
Spanish/PortugueseF
4 green peppers, shredded
Olive oil
Freshly ground black pepper
1 tsp lemon juice
3 med onions, chopped
3 cloves garlic, choppedG
2 cups stewed or canned tomatoes
1 tsp oregano
1 tsp chili powder
2 Tbsp chopped parsley
Fresh cilantro
1 thick swordfish steak
Butter
the peppers in oil, season to taste, and add lemon juice. Saut
the onions and garlic in oil. Add the tomatoes, oregano, chili powder, parsley and cilantro. Simmer for 25 minutes. Place the steak in an oiled baking dish. Dot it with butter and season with salt and pepper. Bake at 425
f. Pour the sauce over the fish, top it with the green peppers, and return it to the oven for 5 min. to blend thoroughly. Serve with rice.
Low fat/Low Cal.]
Baked Swordfish Castilian 4 green peppers, shredded Olive oil Salt Freshly ground black pepper 1 tsp lemon juice 3 med onions, chopped 3 cloves garlic, chopped^
32870
15 min
30 min
4 green peppers, shredded
Olive oil
Freshly ground black pepper
1 tsp lemon juice
3 med onions, chopped
3 cloves garlic, chopped
2 cups stewed or canned tomatoes
1 tsp oregano
1 tsp chili powder
2 tbsp chopped parsley
Fresh cilantro
1 thick swordfish steak
Butter
4 green peppers, shredded
Olive oil
Freshly ground black pepper
1 tsp lemon juice
3 med onions, chopped
3 cloves garlic, chopped
2 cups stewed or canned tomatoes
1 tsp oregano
1 tsp chili powder
2 Tbsp chopped parsley
Fresh cilantro
1 thick swordfish steak
Butter
Barbecued Meat LoavesB
BeefC
AmericanF
1 1/2 lb mix of ground chuck, pork and veal
1/2 cup finely chopped sweet onion, such as vidalia
1/2 cup firm fresh white bread crumbs
1/4 cup chopped flat-leaf parsleyG
1 Tbsp Worcestershire sauce
1 Tbsp milk
1 tsp dry mustard
3/4 tsp salt
1/2 tsp freshly ground pepper
1/4 tsp freshly grated nutmeg
pinch of ground clovesH"1 egg
1 cup bottled barbecue sauce
1. Prepare a med-hot barbecue fire in a covered grill or preheat a gas grill.
2. In a lg mixing bowl, use your hands to gently but thoroughly combine the meat, onion, bread crumbs, parsley, Worcestershire sauce, milk, mustard, salt, pepper, nutmeg, cloves and egg. Form the mixture into 6 oval loaves, each about 3/4" thick.
3. Grill the meat loaves, turning two or three times and brushing with the sauce halfway through the cooking, until the loaves are well browned and crisp on the outsid
We and the meat is no longer pink in the center, about 15 minutes. Yields: 6 servings. Leftovers For barbecued meatloaf sandwiches, cut the loaves into chunks, then simmer for about 10 min. in barbecue sauce thinned with a little beer or ginger ale. Serve on soft hamburger buns or white bread. From Everybody Loves Meatloaf by Melanie Barnard.
Barbecued Meat Loaves 1 1/2 lb mix of ground chuck, pork and veal 1/2 cup finely chopped sweet onion, such as vidalia 1/2 cup firm fresh white bread crumbs 1/4 cup chopped flat-leaf parsley^
32871
h1 1/2 lb mix of ground chuck, pork and veal
1/2 cup finely chopped sweet onion, such as vidalia
1/2 cup firm fresh white bread crumbs
1/4 cup chopped flat-leaf parsley
1 tbsp Worcestershire sauce
1 tbsp milk
1 tsp dry mustard
3/4 tsp salt
1/2 tsp freshly ground pepper
1/4 tsp freshly grated nutmeg
pinch of ground cloves
1 egg
1 cup bottled barbecue sauce
d1 1/2 lb mix of ground chuck, pork and veal
1/2 cup finely chopped sweet onion, such as vidalia
1/2 cup firm fresh white bread crumbs
1/4 cup chopped flat-leaf parsley
1 Tbsp Worcestershire sauce
1 Tbsp milk
1 tsp dry mustard
3/4 tsp salt
1/2 tsp freshly ground pepper
1/4 tsp freshly grated nutmeg
pinch of ground cloves
1 egg
1 cup bottled barbecue sauce
Barbecued Swordfish SteakB
Seafood
CaliforniaF
1/2 cup soy sauce
2 cloves garlic, chopped
4 Tbsp tomato sauce or catsup
2 Tbsp lemon juice
1/4 cup chopped parsley
1 tsp finely powdered oregano
1/2 cup orange juiceG!1 tsp freshly ground black pepperI
Mix the ingredients together and marinate the swordfish steak for 2 hours before cooking. Boil marinade and brush or baste the fish with the sauce during the broiling.L
Low fat/Low Cal.]
Barbecued Swordfish Steak 1/2 cup soy sauce 2 cloves garlic, chopped 4 Tbsp tomato sauce or catsup 2 Tbsp lemon juice 1/4 cup chopped parsley 1 tsp finely powdered oregano 1/2 cup orange juice^
32872
1/2 cup soy sauce
2 cloves garlic, chopped
4 tbsp tomato sauce or catsup
2 tbsp lemon juice
1/4 cup chopped parsley
1 tsp finely powdered oregano
1/2 cup orange juice
1 tsp freshly ground black pepper
1/2 cup soy sauce
2 cloves garlic, chopped
4 Tbsp tomato sauce or catsup
2 Tbsp lemon juice
1/4 cup chopped parsley
1 tsp finely powdered oregano
1/2 cup orange juice
1 tsp freshly ground black pepper
Basil, Brie & Tomato PastaB
PastaC
CaliforniaF
1 lb Brie
1 cup fresh basil leaves, julienned
1 cup quality olive oil
1 tsp black pepper
2 cloves garlic, minced
2 lg tomatoes, cubedG*1 tsp salt
Grated parmesan cheese to taste
After removing the rind from the brie, cut or tear the cheese into sm pieces no larger than 1" in size. Then combine brie with the tomatoes, basil, garlic, salt, pepper and olive oil. Set aside, covered, at room temp for at least two hours before serving time. This is important to ensure that the flavors will blend and the brie will be soft enough to melt properly. Cook the pasta according to the directions on the package. Drain well. Toss at once with the marinated brie sauce. Serve immed
B8iately with freshly grated parmesan cheese (if desired).
Vegetarian]
Basil, Brie & Tomato Pasta 1 lb Brie 1 cup fresh basil leaves, julienned 1 cup quality olive oil 1 tsp black pepper 2 cloves garlic, minced 2 lg tomatoes, cubed^
32873
18 min
1 lb Brie
1 cup fresh basil leaves, julienned
1 cup quality olive oil
1 tsp black pepper
2 cloves garlic, minced
2 lg tomatoes, cubed
1 tsp salt
Grated parmesan cheese to taste
1 lb Brie
1 cup fresh basil leaves, julienned
1 cup quality olive oil
1 tsp black pepper
2 cloves garlic, minced
2 lg tomatoes, cubed
1 tsp salt
Grated parmesan cheese to taste
Basil Buttermilk Fried ChickenB
PoultryC
CaliforniaF
2 cups buttermilk
3 Tbsp dried basil, crumbled
2 tsp hot pepper sauce
2 3 1/2 lb chickens cut into serving pieces
2 cups unbleached all-purpose flour
2 tsp saltGm2 tsp freshly ground black pepper
2 lb solid vegetable shortening, for frying
Fresh basil sprigs, for garnish
In a lg non-reactive bowl, whisk together the buttermilk, 1 Tbsp of the dried basil and pepper sauce. Add the chicken pieces, turn to coat and marinate, covered, stirring once or twice for 2 hours. In a wide, deep plate, combine the flour, the remaining 2 Tbsp dried basil, salt and the pepper. Drain chicken pieces from marinade, letting most of the excess drip back into the bowl. Dredge the chicken pieces in the seasoned flour. Transfer the chicken to a rack and let stand for 30 min. to fi
rm the coating. In 2 lg skillets over med-high heat, melt enough shortening to come 1/2" up the sides. Heat the shortening until very hot (almost smoking), then carefully add the chicken pieces skin side down. Cook, uncovered, for 12 minutes. Turn the chicken and cook another 12 to 15 minutes, until done. Drain the chicken on paper towels. Arrange the chicken on a platter, garnish with fresh basil sprigs. Serves 8. Source: Cooking for the Weekend.
Cut the beef into chunks and peel and slice the onions and carrots. Toss the beef in the flour and brown quickly in hot fat. Remove the beef and fry the onions gently until transparent. Return the beef and add carrots and liquid. Bring just to the boil, reduce the heat to a very gentle simmer, cover closely and cook and cook for 1 1/2, 2 hours. Check that the dish does not dry out, adding more liquid if necessary. Sprinkle with chopped parsley and serve with plainly boiled potatoes From A B.little Irish cookbook by John Murphy serves 4.
Quick & Easy]
Beef In Guinness 2 1/2 lb | 1 kg shin of beef 2 lg onions 6 med carrots 2 Tbsp seasoned flour a little fat or beef dripping 1/2 pt of Guinness and 1 cup water mixed^
32875
30 min
l 1 1/2 hrs
2 1/2 lb | 1 kg shin of beef
2 lg onions
6 med carrots
2 tbsp seasoned flour
a little fat or beef dripping
1/2 pt of Guinness and 1 cup water mixed
sprig of parsley
2 1/2 lb | 1 kg shin of beef
2 lg onions
6 med carrots
2 Tbsp seasoned flour
a little fat or beef dripping
1/2 pt of Guinness and 1 cup water mixed
Sprig of parsley
Beef StroganoffB
BeefC
ScandinavianF
2 lb top round steak
1 lg onion, chopped
6 Tbsp butter or margarine
1 clove of garlic, mashed
1/2 lb fresh mushrooms, sliced
3 Tbsp flour
2 tsp meat extract paste (Bovril)G|3 Tbsp ketchup
1 can beef bouillon, undiluted 1/4 cup white wine
2 Tbsp madeira
1/2 tsp paprika
1/2 tsp salt
1/8 tsp pepper
H&1/4 tsp dill weed
1 1/2 cup sour cream
Cut meat into 1/2" wide strips. Melt 2 Tbsp butter into a heavy skillet. Quickly sear the meat, removing the meat as soon as they brown. Saut
onions, mushrooms and garlic in a pan for 5 min. Remove from heat. Add flour, meat extract paste, ketchup, salt and pepper. Gradually add the beef broth until smooth. Bringing it to a boil. Reduce the heat and simmer for 5 min. Add wine, Madeira, paprika, dill and sour cream. Stir to combine. Add the beef and cook until both are heated. Serve over rB0ice or wide egg noodles. Dollop with sour cream.
Beef Stroganoff 2 lb top round steak 1 lg onion, chopped 6 Tbsp butter or margarine 1 clove of garlic, mashed 1/2 lb fresh mushrooms, sliced 3 Tbsp flour 2 tsp meat extract paste (Bovril)^
32876
Cabernet Sauvignon
S2 lb top round steak
1 lg onion, chopped
6 tbsp butter or margarine
1 clove of garlic, mashed
1/2 lb fresh mushrooms, sliced
3 tbsp flour
2 tsp meat extract paste (Bovril)
3 tbsp ketchup
1 can beef bouillon, undiluted 1/4 cup white wine
2 tbsp madeira
1/2 tsp paprika
1/2 tsp salt
1/8 tsp pepper
1/4 tsp dill weed
1 1/2 cup sour cream
O2 lb top round steak
1 lg onion, chopped
6 Tbsp butter or margarine
1 clove of garlic, mashed
1/2 lb fresh mushrooms, sliced
3 Tbsp flour
2 tsp meat extract paste (Bovril)
3 Tbsp ketchup
1 can beef bouillon, undiluted 1/4 cup white wine
2 Tbsp madeira
1/2 tsp paprika
1/2 tsp salt
1/8 tsp pepper
1/4 tsp dill weed
1 1/2 cup sour cream
Beefsteak with ChiliesB
BeefC
MexicanF`4 beef steaks
3 tomatoes
5 arbol chilies (hot) or serrano chilies (mild)
1 garlic clove
SaltG
Cumin
:Cut the 4 beef steaks into sm pieces. Cook the tomatoes together with the arbol chilies and then liquefy with garlic and salt. In a skillet heat 3 or 4 tsp of oil. Add meat and salt and fry the meat, add the chili-tomato mixture and a sm amount of cumin and let it simmer over a low fire.
Put oil in Dutch oven or other deep pot to a depth of at least 3". Set over medium-high flame. Cut fillets into pieces about 2"x4".
In a bowl, mix egg, beer and oil together. Stir in flour and spices. Mix until batter is smooth; it should be a little runny. When oil is hot (350-360
f), dip fish into batter allowing excess batter to drip back into the bowl. Gently place fish in the oil and cook until golden brown, about 5-7 minutes. Do not crowd fish; cook in batches. Drain on paper towelsB
and serve immediately.
Hints use dark beer for stronger flavor. Don't skimp on oil, and use a lg pot, not a skillet. Use a skimmer between batches to remove burned bits of batter. Pat fish dry before dipping into the batter. Yield: 4 servings.
Low Cost]
Beer Batter Fried Fish 2 lb white fish fillets Oil for deep frying 1 egg 1 cup lager beer 2 Tbsp vegetable oil 1 1/4 cup flour 1 tsp black pepper^
32878
20 min
5 min
2 lb white fish fillets
Oil for deep frying
1 egg
1 cup lager beer
2 tbsp vegetable oil
1 1/4 cup flour
1 tsp black pepper
1 tsp salt
1/2 tsp cayenne pepper
2 lb white fish fillets
Oil for deep frying
1 egg
1 cup lager beer
2 Tbsp vegetable oil
1 1/4 cup flour
1 tsp black pepper
1 tsp salt
1/2 tsp cayenne pepper
Blackened Chicken BreastsB
PoultryC
SouthernF}1/4 cup paprika
1/4 cup ground cumin
1/4 cup mild chili powder
8 skinless and boneless chicken breasts halves
1 lemon, halved
Mix together paprika, cumin and chili powder. Dredge chicken pieces to coat well. Heat heavy skillet until very hot. With a pair of tongs, carefully arrange coated chicken pieces in skillet. Cook until chicken begins to blacken on the bottom, about 4 minutes. Turn chicken and cook until juices run clear, about 5 more minutes. Squeeze lemon over chicken while still hot in skillet and serve. Serves 6-8. By Chef Harry
Low fat/Low Cal.
Blackened Chicken Breasts 1/4 cup paprika 1/4 cup ground cumin 1/4 cup mild chili powder 8 skinless and boneless chicken breasts halves 1 lemon, halved^
32879
15 min
10 min
1/4 cup paprika
1/4 cup ground cumin
1/4 cup mild chili powder
8 skinless and boneless chicken Breasts halves
1 lemon, halved
1/4 cup paprika
1/4 cup ground cumin
1/4 cup mild chili powder
8 skinless and boneless chicken breasts halves
1 lemon, halved
pA#Braggin' Rights Chicken Fried SteakB
BeefC
AmericanF
2 lb round steak, sliced 1/4" thick and twice-tenderized
2 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp fresh ground black pepperGu3/4 tsp salt
1 1/2 cup buttermilk
1 lg egg
1 Tbsp hot red pepper sauce
2 garlic cloves, minced
Crisco for deep fryingH
-Classic Cream Gravy -
1/4 cup pan drippings
3 Tbsp all-purpose flour
2 cup evaporated milk
1 cup unsalted beef stock
1/2 tsp fresh ground black pepper
Salt to taste
Cut steak into 4 equal portions. lb until each is about 1/4" thick. Place flour in a shallow bowl. In a second dish, stir together baking powder, soda, pepper and salt; mix in buttermilk, egg, pepper sauce and garlic. The mixture will be thin. Dredge each steak first in flour, then in batter. Dredge steaks back into flour and coat well, patting in the flour until the surface of the meat is dry. Add enough shortening to a deep cast-iron skillet or Dutch oven to deep fry steaks in at least 4
" of fat. Bring temp of shortening to 325
f. Fry the steaks, pushing them under the fat or turning them as they come to the surface. 7 to 8 min or until they are golden brown. Drain steaks on paper towels and transfer to a platter. Keep warm while preparing Classic Cream Gravy. Divide steaks among 4 plates and serve with mashed potatoes and gravy.
CLASSIC CREAM GRAVY: Pour fat through a strainer, leaving about 1/2 cup pan drippings in the bottom of the skillet. Return any browned crackli
lngs from the strainer to the skillet before starting the gravy. Place skillet over med heat. Sprinkle in the flour, stirring to avoid lumps. Add milk and stock. Simmer until liquid is thickened and the raw flour taste is gone, about 3 min. Stir the gravy up from the bottom frequently, scraping up any browned bits. Season with pepper and salt. Makes about 3 cups.
Holiday]
Braggin' Rights Chicken Fried Steak 2 lb round steak, sliced 1/4" thick and twice-tenderized 2 cup all-purpose flour 2 tsp baking powder 1 tsp baking soda 1 tsp fresh ground black pepper^
32880
20 min
8 min
2 lb round steak, sliced 1/4" thick and twice-tenderized
2 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp fresh ground black pepper
3/4 tsp salt
1 1/2 cup buttermilk
1 lg egg
1 tbsp hot red pepper sauce
2 garlic cloves, minced
Crisco for deep frying
-Classic Cream Gravy -
1/4 cup pan drippings
3 tbsp all-purpose flour
2 cup evaporated milk
1 cup unsalted beef stock
1/2 tsp fresh ground black pepper
Salt to taste
2 lb round steak, sliced 1/4" thick and twice-tenderized
Cut chickens up. Arrange the chicken halves skin side down in a deep roasting pan or casserole and lay the onion slices on top. Add beer to nearly cover the chicken. Scatter the garlic, herbs, peppers, and salt. Cover the pan and marinate 2 hours to overnight in the refrigerator. Preheat the oven to 400
f. Remove the chicken to let it come back to near room temp. Bake the chicken, covered, for 1 1/2 hours. Remove the lid, turn the chicken halves skin side up, and return them to the oven t
o bake 15 min. longer. Let them cool, then refrigerate overnight. On serving day: remove the excess fat. Reheat the chicken and sauce uncovered in a 400
f oven. When it is thoroughly reheated, lift the pieces out of the sauce and arrange them on a platter or individual plates; set aside and keep warm. Transfer sauce to a lg skillet and reduce the volume by about two-thirds, making a thick glaze. Spoon the glaze over the chicken and serve with saffron rice. Serves 4.
Remove skim from pheasant breasts. Trim edges and flatten breasts slightly with a meat mallet. Rub breasts with 1 Tbsp of the lemon juice and sprinkle with salt and pepper. Melt 2 Tbsp of the butter in a 9" skillet. When butter foams, add breasts and saut
3 min on each side. Do not overcook. Make a shallow cut in one of the breasts with a sharp knife. The meat should be pink and the juice that run out should be clear yellow. Remove breasts from skillet and keep warm. Add shallots to dripp
ing and saut
until golden brown. Drain butter from shallots and reserve. Add brandy and wine and reduce to half its volume. Add cream and Meat Glaze and reduce to half its volume again. Strain sauce and add the remaining 1 Tbsp lemon juice, the remaining Tbsp butter and cayenne. Mix truffles and mushrooms, and divide into 2 portions. Place warm breasts on a serving dish. Top each with truffles and mushrooms. Pour sauce over breasts and cover with a glass cover. Recipe from the Greenbrier C|Hotel.
Chef's Note: Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish distinctive.
Holiday]
Breast of Pheasant Under Glass 2 pheasant breasts 2 Tbsp lemon juice 1/2 tsp salt 1/2 tsp pepper 3 Tbsp butter 1 tsp shallots; peeled, chopped 2 Tbsp brandy^
32882
2 pheasant breasts
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp pepper
3 tbsp butter
1 tsp shallots; peeled, chopped
2 tbsp brandy
1/3 cup dry white wine
1/3 cup heavy cream
1 tbsp meat glaze
dashes of cayenne
1 tbsp truffles or morels; cut into thin strips
2 tbsp mushrooms; thin strips
2 pheasant breasts
2 Tbsp lemon juice
1/2 tsp salt
1/2 tsp pepper
3 Tbsp butter
1 tsp shallots; peeled, chopped
2 Tbsp brandy
1/3 cup dry white wine
1/3 cup heavy cream
1 Tbsp meat glaze
dashes of cayenne
1 Tbsp truffles or morels; cut into thin strips
2 Tbsp mushrooms; thin strips
sA$Broccoli and Tofu in Spicy Nut SauceB
TofuC
CaliforniaF
Sauce ----
1/2 cup hot water
1/2 cup peanut butter
1/4 cup cider vinegar
2 Tbsp tamari sauce
2 Tbsp blackstrap molasses
1/4 cup cayenneGwSaut
----
1 lb broccoli
2 tsp ginger
4 cloves garlic
1 lb tofu, cubed
2 cup onion, thinly sliced
1 cup chopped cashewsH)2-3 Tbsp tamari sauce
2 minced scallions
Sauce: In sm saucepan, whisk together almond butter and hot water until you have a uniform mixture. Whisk in remaining sauce ingredients and set aside.
: Stir-fry half the ginger and half the garlic in 1 Tbsp oil. Add tofu chunks, stir-fry for 5-8 minutes. Mix with sauce. Wipe wok clean, saut
remaining ginger and garlic in 2 Tbsp oil. Add onions and fresh pepper, saut
for about 5 min. Add chopped broccoli, cashews and tamari; stir-fry until broccoli is bright green. Toss saut
withBD sauce, mixing in the minced scallions as you toss. Serve over rice.
Low fat/Low Cal.]
Broccoli and Tofu in Spicy Nut Sauce Sauce ---- 1/2 cup hot water 1/2 cup peanut butter 1/4 cup cider vinegar 2 Tbsp tamari sauce 2 Tbsp blackstrap molasses 1/4 cup cayenne^
32883
-Sauce ----
1/2 cup hot water
1/2 cup peanut butter
1/4 cup cider vinegar
2 tbsp tamari sauce
2 tbsp blackstrap molasses
1/4 cup cayenne
----
1 lb broccoli
2 tsp ginger
4 cloves garlic
1 lb tofu, cubed
2 cup onion, thinly sliced
1 cup chopped cashews
2-3 tbsp tamari sauce
2 minced scallions
)Sauce ----
1/2 cup hot water
1/2 cup peanut butter
1/4 cup cider vinegar
2 Tbsp tamari sauce
2 Tbsp blackstrap molasses
1/4 cup cayenne
----
1 lb broccoli
2 tsp ginger
4 cloves garlic
1 lb tofu, cubed
2 cup onion, thinly sliced
1 cup chopped cashews
2-3 Tbsp tamari sauce
2 minced scallions
Cashew Ginger ChickenB
PoultryC
ChineseF
4 chicken breast, skinned/bone
3 oz wine vinegar
8 oz olive oil
3 garlic clove, minced
2 tsp coriander, ground
1 tsp cumin, ground
1/2 tsp saltGz1/2 tsp pepper, black
Ginger dipping sauce ----
8 oz cashew butter
2 oz ginger, fresh, grated
4 oz honey
5 oz lemon juice
tH02 oz soy sauce
2 oz water
1 pinch cayenne (opt)
Marinate skinless chicken breasts overnight in the first 7 ingredients combined. Grill chicken over med to high charcoal fire until just firm in the center.
Ginger dipping sauce: heat all ingredients together till warm.
14 oz raw boneless skinned chicken breast, cut into bite-sized pieces
1 Tbsp cornstarch
2 tsp oilG
3 green onions, chopped
2 cloves garlic, minced
1/2-1 tsp crushed red pepper
1 tsp grated fresh ginger or 1/2 tsp dried
Lots of cashews
4 cups cooked rice
}1. Mix together vinegar, soy sauce, and sugar, set aside.
2. Heat oil in a lg nonstick skillet or wok. Toss chicken pieces in cornstarch and stir fry 5-7 min. or until cooked.
3. Remove from pan and add onion, garlic, red pepper and ginger. Stir fry 15 seconds.
4. Add vinegar mixture, cashews, chicken, stirring to coat chicken, about 2 minutes. Serve over rice.
Makes 4 servings.
Charlie Gibson's "Chicken with Cashews" 4 Tbsp wine vinegar 4 Tbsp soy sauce 4 tsp sugar 14 oz raw boneless skinned chicken breast, cut into bite-sized pieces 1 Tbsp cornstarch 2 tsp oil^
32885
24 tbsp wine vinegar
4 tbsp soy sauce
4 tsp sugar
14 oz raw boneless skinned chicken breast, cut into bite-sized pieces
1 tbsp cornstarch
2 tsp oil
3 green onions, chopped
2 cloves garlic, minced
1/2-1 tsp crushed red pepper
1 tsp grated fresh ginger or 1/2 tsp dried
Lots of cashews
4 cups cooked rice
.4 Tbsp wine vinegar
4 Tbsp soy sauce
4 tsp sugar
14 oz raw boneless skinned chicken breast, cut into bite-sized pieces
1 Tbsp cornstarch
2 tsp oil
3 green onions, chopped
2 cloves garlic, minced
1/2-1 tsp crushed red pepper
1 tsp grated fresh ginger or 1/2 tsp dried
Lots of cashews
4 cups cooked rice
Chicken a la KingB
PoultryC
AmericanF
20 oz frozen green peas
2 Tbsp instant minced onion
1 cup green peppers, chopped
1 1/3 cups boiling water
2 qt chicken broth
1 2/3 cups unsifted flour
1 qt milkG
2 1/2 lb cooked chicken, diced (about 8 cups)
16 oz canned mushrooms pieces, drained (3 cups)
1/4 cup pimentos, chopped
3 Tbsp salt
1/8 tsp pepperH
2 tsp poultry seasoning
Add peas, onion, and green pepper to boiling water. Cover. Cook slowly for 5 minutes. Drain; save cooking liquid. Combine vegetable cooking liquid with broth. Heat to boiling. Mix flour with milk. Stir slowly into broth mixture. Cook until thickened, stirring constantly. Stir in chicken, vegetables, mushroom pieces, pimentos, and seasonings. Heat to serving temp. Serve over cooked rice or hot biscuits.
Chicken a la King 20 oz frozen green peas 2 Tbsp instant minced onion 1 cup green peppers, chopped 1 1/3 cups boiling water 2 qt chicken broth 1 2/3 cups unsifted flour 1 qt milk^
There are actually 11 spices in the above combination, but an additional 3 ingredients were necessary to derive that special flavor. Place all ingredients in blender with on\off speed for 3-4 min. to pulverize, or rub through a fine strainer. Store in an airtight container. Makes about 3/4 cup. To use with flour: Add 1 oz mix to cup of flour for coating chicken.
salt and pepper, to tasteHI1 carrot, diced, optional
2 zucchini, diced, optional
1 cup chicken broth
Cut up chicken in 8 parts (save back for broth). Season pieces with salt and pepper, refrigerate 3 hours. Brown chicken pieces in oils and butter. Transfer to a plate. Discard half of the fat in the pan and cook onions until translucent. Stir in ginger, cumin, coriander, saffron, salt and pepper. Cook 2 minutes, stirring. Return chicken to pan and roll it in the spices to cover. Add carrot. Simmer covered over low heat for 30 minutes. Stir in zucchini and 1/2 cup chicken broth. Simmer 30 mB~in. further, adding more broth as needed. Add prunes and cook uncovered 10 minutes. Serve sprinkled with toasted sesame seeds.
UCut chicken into thin strips; set aside. Heat oil in wok or skillet on medium-high heat for 2 to 3 minutes. Add green peppers and carrots. Stir-fry for 5 min. until tender but still crisp. Add peas and chicken; stir-fry for 3 min. more. Combine sauce ingredients and pour over chicken mixture. Cook and stir until thickened. Serve over rice.
Low fat/Low Cal.]
Chicken Teriyaki Stir-fry 1/2 lb chicken breast 1 Tbsp oil 1 green pepper, cut into strips 1 carrot, cut into thin strips 6 oz pkg frozen peas, thawed^
32890
15 min
12 min
1/2 lb chicken breast
1 tbsp oil
1 green pepper, cut into strips
1 carrot, cut into thin strips
6 oz package frozen peas, thawed
Sauce
2 tbsp water
2 tbsp soy sauce
2 tbsp dry sherry
1 tbsp brown sugar
1 tbsp cornstarch
1/2 tsp dry mustard
1/8 tsp garlic powder
1/2 lb chicken breast
1 Tbsp oil
1 green pepper, cut into strips
1 carrot, cut into thin strips
6 oz pkg frozen peas, thawed
Sauce
2 Tbsp water
2 Tbsp soy sauce
2 Tbsp dry sherry
1 Tbsp brown sugar
1 Tbsp cornstarch
1/2 tsp dry mustard
1/8 tsp garlic powder
Chicken with EpazoteB
PoultryC
SouthwesternF
3 1/2 lb whole fryer
1/2 tsp freshly ground cumin
8-10 guajillo or pasilla chilies, lightly toasted
2 cups boiling water
4 cloves garlicG
1/2 tsp freshly ground pepper
1/2 tsp oregano, dried and crumbled
3 Tbsp cooking oil
1 onion, chopped
Salt and pepper to taste
3-5 sprigs fresh epazote
Cook the chicken (preferably 1 day in advance), according to a recipe for basic chicken stock, adding 1/2 tsp freshly ground cumin to the stock. Remove chicken from bones, tearing into lg bite-size pieces. Chill stock and chicken separately. The following day, skim fat from broth. Remove stems, veins, and seeds from the dried chilies. Place in a sm bowl and cover with boiling water; cover and allow to sit 15-20 minutes. Puree in a blender with the garlic, cumin, pepper, and oregano, and en
ough of the soaking water to make a thick, smooth puree. Heat the oil in a heavy saucepan. Saut
the onion until translucent. Add the chile puree and about 1/2 cup stock, and simmer 10 minutes. Meanwhile, heat the stock, add the puree, and simmer 15 minutes. Add the chicken pieces, salt, pepper, and epazote, and cook 5 minutes. Do not overcook or epazote will turn bitter. Serves 6.
Chicken with Epazote 3 1/2 lb whole fryer 1/2 tsp freshly ground cumin 8-10 guajillo or pasilla chilies, lightly toasted 2 cups boiling water 4 cloves garlic^
Melt 1 Tbsp butter in a lg skillet over high heat. Stir in the next 6 ingredients and cook, stirring constantly for 1 minute. Add the chicken cubes, stir to coat and cook 1 more minute. Remove chicken from pan and reserve. Add the remaining 1 Tbsp butter to the pan and saut
the onion over high heat until limp, about 5 minutes. Add the remaining ingredients and the reserved chicken and cook over med heat until the vegetables give off their juices and the celery is tender-crisp. Serve over B
basmati rice.
Chicken with Indian Spices 2 Tbsp butter, divided use 1/2 tsp turmeric 1/2 tsp cumin 1/2 tsp coriander 1/4 tsp ginger 1/8 tsp ground chile Pinch black pepper^
32892
2 tbsp butter, divided use
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp ginger
1/8 tsp ground chile
Pinch black pepper
2 lg chicken breast halves, boned, skinned, cubed
1 lg onion, finely chopped
1 lg tomato, cut in chunks
1 lg green pepper, finely chopped
1 stalk celery, finely chopped
2 sprigs fresh parsley, minced
1 tbsp minced garlic
3 tbsp raisins
1 1/2 tsp sherry
1 tsp fresh lemon juice
2 Tbsp butter, divided use
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp ginger
1/8 tsp ground chile
Pinch black pepper
2 lg chicken breast halves, boned, skinned, cubed
1 lg onion, finely chopped
1 lg tomato, cut in chunks
1 lg green pepper, finely chopped
1 stalk celery, finely chopped
2 sprigs fresh parsley, minced
1 Tbsp minced garlic
3 Tbsp raisins
1 1/2 tsp sherry
1 tsp fresh lemon juice
Chilaquiles (Tortilla Skillet)B
EggsC
Mexican
6 6" tortillas
4 slightly beaten eggs
1/4 tsp salt
2 1/4 cups salsa de chile rojo (look up)
1 1/2 cups crumbled soft mexican or farmer cheese (6 oz)G(1/2 cup water
1/4 cup sliced green onion
Tear tortillas in 1 1/2" pieces. Heat 1/2" oil in heavy saucepan or deep skillet. Fry tortilla pieces in hot oil for 45-60 seconds or till crisp and golden. Remove with slotted spoon. Drain on paper towels. Pour all but 2 Tbsp oil from skillet, return tortillas to skillet. Stir in eggs and salt. Cook and stir until tortillas are coated and eggs are set. Stir in Salsa de Chile Rojo, cheese, water and half the onion. Simmer, uncovered for 15 minutes. Turn into serving dish. top with remaininBQg cheese and onion. source: Better Homes and Gardens Mexican Cook Book. Serves 4.
Soak chicken in milk overnight. Roll pieces in flour. Mix together corn flakes, bread crumbs, cracked pepper, chili powder and salt. Dip chicken in beaten egg and roll in corn flake mixture. Heat half of the oil in a lg heavy skillet over med-high heat until very hot, but not smoking. Arrange 6 pieces of chicken in pan. Fry until very brown and crispy. Approximately 9 min. per side, turning once. Juices of chicken will run clear when done. Drain on paper-towel-lined tray in warm oven whileB3 frying remaining pieces. Serves 6-8. By Chef Harry
f. Grate ginger, garlic, and finely chop chilies. Mix with vinegar and salt. Stuff chicken with following mixture. Rub skin with oil, and spread mixture over chicken. Bake for 1 1/2 hours or done.
For stuffing combine chilies, lemon, ginger, salt and pepper in a food processor. Blend the bread crumbs and caraway seeds into the mixture. Stuff into chicken.
Chile-Ginger Roast Chicken 3 lb chicken 2" piece fresh ginger root 2-4 garlic cloves, peeled 2 hot green chilies 4 Tbsp vinegar 1/4 tsp salt 1 Tbsp oil 1 lemon^
32895
20 min
l 1 1/2 hrs
3 lb chicken
2" piece fresh ginger root
2-4 garlic cloves, peeled
2 hot green chilies
4 tbsp vinegar
1/4 tsp salt
1 tbsp oil
1 lemon
1/2 tsp ground black pepper
1 cup dry bread crumbs
1 tsp caraway seeds
3 lb chicken
2" piece fresh ginger root
2-4 garlic cloves, peeled
2 hot green chilies
4 Tbsp vinegar
1/4 tsp salt
1 Tbsp oil
1 lemon
1/2 tsp ground black pepper
1 cup dry bread crumbs
1 tsp caraway seeds
A<Chilies Rellenos con Calabacitas, Chilies Stuffed w/ZucchiniB
VegetablesC
MexicanF
2 1/2 Tbsp peanut or safflower oil
1 1/2 lb zucchini, diced
1/2 med white onion, finely chopped
2 cloves garlic, finely chopped
1 tsp salt or to taste
1/4 tsp oreganoG
2 Tbsp wine vinegar
Squeeze of lime or lemon juice
2 Tbsp fruity olive oil
6 oz queso fresco or farmer cheese, crumbled
6 med chilies poblanos, peeled & cleanedH;2 Tbsp sweet butter
Romaine lettuce leaves
6 radish flowers
Put 1 1/2 Tbsp of the peanut oil, zucchini, all but 2 Tbsp of the onion, half the garlic and the salt into a heavy pan. Cover and cook over a med flame for about 8 minutes, turning from time to time so they do not stick. While the mixture is still warm, add the remaining 2 Tbsp chopped onion, the remaining garlic, oregano, vinegar, lime juice, olive oil, and cheese. Adjust the seasoning. Stuff the chilies until they are full but will still meet at the opening. Fasten each opening with a to
1othpick. Melt the butter and remaining 1 Tbsp peanut oil together. Add the stuffed chilies and fry them over a med flame (turning them gently so the stuffing does not fall out) until lightly browned. Arrange the chilies on a serving dish and garnish with lettuce leaves and the radish flowers. 6 servings.
Chilies Rellenos con Calabacitas, Chilies Stuffed w/Zucchini 2 1/2 Tbsp peanut or safflower oil 1 1/2 lb zucchini, diced 1/2 med white onion, finely chopped 2 cloves garlic, finely chopped 1 tsp salt or to taste 1/4 tsp oregano^
32896
2 1/2 tbsp peanut or safflower oil
1 1/2 lbs zucchini, diced
1/2 medium white onion, finely chopped
2 cloves garlic, finely chopped
1 tsp salt or to taste
1/4 tsp oregano
2 tbsp wine vinegar
Squeeze of lime or lemon juice
2 tbsp fruity olive oil
6 oz queso fresco or farmer cheese, crumbled
6 med chilies poblanos, peeled & cleaned
2 tbsp sweet butter
Romaine lettuce leaves
6 radish flowers
2 1/2 Tbsp peanut or safflower oil
1 1/2 lb zucchini, diced
1/2 med white onion, finely chopped
2 cloves garlic, finely chopped
1 tsp salt or to taste
1/4 tsp oregano
2 Tbsp wine vinegar
Squeeze of lime or lemon juice
2 Tbsp fruity olive oil
6 oz queso fresco or farmer cheese, crumbled
6 med chilies poblanos, peeled & cleaned
2 Tbsp sweet butter
Romaine lettuce leaves
6 radish flowers
Classic Chicken with WineB
PoultryC
AmericanF
1/3 lb pork shoulder, boned and cut in 1/2" cubes
3 1/2 lb broiler or fryer chicken, cut in pieces
8 to 10 sm white onions, peeled
1/2 lb sm mushrooms
14 oz can beef brothGi1 cup dry red wine
2 Tbsp dijon mustard
2 Tbsp chopped parsley
1 Tbsp cornstarch blended with 1 tsp water
In a lg frying pan or Dutch oven cook pork in its own fat over med heat until well browned and crisp. Remove pork with a slotted spoon and set aside. To the pan drippings add chicken and onions. Cook, turning pieces occasionally, for about 20 min. or until chicken and onions are well browned. Lift meat and vegetables from pan and set aside. Stir in mushrooms and cook until soft, then remove from pan and add to chicken. Add broth to pan and bring to a boil, scraping brown pieces free from p
an, until reduced to 1 cup. Return chicken, onions, and mushrooms to pan. Add wine and mustard and bring to a boil. Cover, reduce heat, and simmer for about 30 min. or until chicken thighs near bone are no longer pink. Stir in reserved pork and parsley, and bring to a simmer again. With a slotted spoon lift meats and vegetables from pan and transfer to a warm serving platter. Stir cornstarch mixture into pan juices and quickly bring to a boil. Pour over chicken and vegetables.
Serves 4.
Low fat/Low Cal.]
Classic Chicken with Wine 1/3 lb pork shoulder, boned and cut in 1/2" cubes 3 1/2 lb broiler or fryer chicken, cut in pieces 8 to 10 sm white onions, peeled 1/2 lb sm mushrooms 14 oz can beef broth^
32898
12 min
50 min
1/3 lb pork shoulder, boned and cut in 1/2" cubes
3 1/2 lb broiler or fryer chicken, cut in pieces
8 to 10 sm white onions, peeled
1/2 lb sm mushrooms
14 oz can beef broth
1 cup dry red wine
2 tbsp dijon mustard
2 tbsp chopped parsley
1 tbsp cornstarch blended with 1 tsp water
1/3 lb pork shoulder, boned and cut in 1/2" cubes
3 1/2 lb broiler or fryer chicken, cut in pieces
8 to 10 sm white onions, peeled
1/2 lb sm mushrooms
14 oz can beef broth
1 cup dry red wine
2 Tbsp dijon mustard
2 Tbsp chopped parsley
1 Tbsp cornstarch blended with 1 tsp water
Coca Cola ChickenB
PoultryC
AmericanFe1 chicken, cut up
1 cup ketchup
1 cup coca-cola
1 tsp worcestershire sauce
1 salt and pepper to taste
In lg frying pan or electric cooker add chicken, salt and pepper. Mix ketchup, coca-cola and worcestershire sauce together and pour over chicken. Simmer for 1 hour covered, turning once during cooking time. Serve over rice. From the collection: Best of the best from Florida.
Low Cost]wCoca Cola Chicken 1 chicken, cut up 1 cup ketchup 1 cup coca-cola 1 tsp worcestershire sauce 1 salt and pepper to taste^
32899
3 min
k1 chicken, cut up
1 cup ketchup
1 cup coca-cola
1 tsp worcestershire sauce
1 salt and pepper to taste
g1 chicken, cut up
1 cup ketchup
1 cup coca-cola
1 tsp worcestershire sauce
1 salt and pepper to taste
Country Fried SteakB
BeefC
AmericanF
1 lb round steak 1/2" thick
1 egg
1 Tbsp water
1/2 cup cornmeal
1/2 cup flour + 2 Tbsp flour
Salt and pepper to taste
Oil for fryingG
1/2 cup of milk
lb steak to 1/2" thick. Cut into about 4 lg pieces. Beat eggs and water in shallow bowl. Combine cornmeal and 1/2 cups of the flour, salt and pepper in another shallow bowl. Coat steaks first with plain flour. Then dip in the egg mix and then in the cornmeal mix. Heat oil in lg frying pan. Brown the steaks on both sides. Lower heat, cover and cook for about 20 min. Remove meat. Pour off all but 2 Tbsp of drippings. Blend in 2 Tbsp of flour then stir in milk salt and pepper. Cook and stir uB[ntil gravy is blended, thick and boiling. Boil gently for 1 min. Serve the meat with gravy.
Low Cost]
Country Fried Steak 1 lb round steak 1/2" thick 1 egg 1 Tbsp water 1/2 cup cornmeal 1/2 cup flour + 2 Tbsp flour Salt and pepper to taste Oil for frying^
32900
18 min
30 min
1 lb round steak 1/2" thick
1 egg
1 tbsp water
1/2 cup cornmeal
1/2 cup flour + 2 tbsp flour
salt and pepper to taste
oil for frying
1/2 cup of milk
1 lb round steak 1/2" thick
1 egg
1 Tbsp water
1/2 cup cornmeal
1/2 cup flour + 2 Tbsp flour
Salt and pepper to taste
Oil for frying
1/2 cup of milk
Crunchy Parmesan Garlic ChickenB
PoultryC
ItalianF
2/3 cup dry french bread crumbs
2/3 cup grated parmesan cheese
1/4 cup minced parsley
2 tsp grated lemon peel
1/2 tsp salt
1/4 tsp pepper
3 cloves minced garlicG(1/3 cup butter
3 lb broiler-fryer cut up
Mix first six ingredients together in a 1 qt mixing bowl. Set aside. In a 1 qt saucepan heat garlic and butter over very low heat until butter has melted. Remove from heat. Coat chicken pieces with garlic butter mixture, then coat with bread crumb mixture. Place coated chicken on large, ungreased cookie sheet skin side up. Mix together any remaining crumbs and butter and sprinkle over chicken. Bake for 1 hr. At 350
Party
Crunchy Parmesan Garlic Chicken 2/3 cup dry french bread crumbs 2/3 cup grated parmesan cheese 1/4 cup minced parsley 2 tsp grated lemon peel 1/2 tsp salt 1/4 tsp pepper 3 cloves minced garlic^
32901
15 min
2/3 cup dry french bread crumbs
2/3 cup grated parmesan cheese
1/4 cup minced parsley
2 tsp grated lemon peel
1/2 tsp salt
1/4 tsp pepper
3 cloves minced garlic
1/3 cup butter
3 lb broiler-fryer cut up
2/3 cup dry french bread crumbs
2/3 cup grated parmesan cheese
1/4 cup minced parsley
2 tsp grated lemon peel
1/2 tsp salt
1/4 tsp pepper
3 cloves minced garlic
1/3 cup butter
3 lb broiler-fryer cut up
Curried Pork ChopsB
PorkC
East IndianF
8 thin pork chops
Dash of salt
Dash of pepper
1 tsp vegetable shortening
1 lg onion, chopped (1 cup)
1 Tbsp curry powder
1 cup catsupG?1/2 cup worcestershire sauce
1 Tbsp cider vinegar
3/4 cup water
Sprinkle pork chops with salt and pepper; brown in shortening in a lg frying pan; remove and set aside. Stir onion and curry powder into drippings in pan; saut
until onion is soft. Stir in catsup, worcestershire sauce and vinegar; return chops to pan. Heat slowly to boiling; simmer 15 minutes. Stir in water and cover. Simmer 30 min. or until meat is very tender. Makes 4 servings.
Curried Pork Chops 8 thin pork chops Dash of salt Dash of pepper 1 tsp vegetable shortening 1 lg onion, chopped (1 cup) 1 Tbsp curry powder 1 cup catsup^
32902
25 min
45 min
8 thin pork chops
Dash of salt
Dash of pepper
1 tsp vegetable shortening
1 large onion, chopped (1 cup)
1 tbsp curry powder
1 cup catsup
1/2 cup worcestershire sauce
1 tbsp cider vinegar
3/4 cup water
8 thin pork chops
Dash of salt
Dash of pepper
1 tsp vegetable shortening
1 lg onion, chopped (1 cup)
1 Tbsp curry powder
1 cup catsup
1/2 cup worcestershire sauce
1 Tbsp cider vinegar
3/4 cup water
Deviled ChickenB
PoultryC
AmericanF
1/2 cup hot mustard
1 green onion, big
3 Tbsp cider vinegar
2 tsp honey
1 pinch pepper
4 chicken breast half, big skin-on
Butter, melted
In food processor, chop onion fine; add mustard, vinegar, honey and pepper and blend until smooth. Carefully loosen skin on breasts to form a" pocket". Spread mustard mixture under skin. Refrigerate. To roast, place skin side up on roasting rack. Baste with butter and any mustard that oozes out. Roast at 375
f for 20 min, basting halfway through. Turn chicken over; baste and bake 20 more min, basting halfway through. Turn chicken skin side up again and bake a final 20 min. basting halfwayB through.
Low fat/Low cal.]
Deviled Chicken 1/2 cup hot mustard 1 green onion, big 3 Tbsp cider vinegar 2 tsp honey 1 pinch pepper 4 chicken breast half, big skin-on Butter, melted^
32903
12 min
1/2 cup hot mustard
1 green onion, big
3 tbsp cider vinegar
2 tsp honey
1 pinch pepper
4 chicken breast half, big skin-on
butter, melted
1/2 cup hot mustard
1 green onion, big
3 Tbsp cider vinegar
2 tsp honey
1 pinch pepper
4 chicken breast half, big skin-on
Butter, melted
El Pollo Loco (Pollo Asada)B
PoultryC
MexicanFg1 cup white wine vinegar
1 cup olive oil
1/2 cup white wine
Oregano
Thyme
10 garlic cloves, mincedG
1 1/2 tsp hot sauceI
Mix all ingredients and marinate two whole chicken which have been cut in half. Marinate several hours in refrigerator. Grill chickens slowly until done. Copycat for El Pollo Loco.]
El Pollo Loco (Pollo Asada) 1 cup white wine vinegar 1 cup olive oil 1/2 cup white wine Oregano Thyme Salt 10 garlic cloves, minced^
32904
18 min
1 cup white wine vinegar
1 cup olive oil
1/2 cup white wine
Oregano
Thyme
10 garlic cloves, minced
1 1/2 tsp hot sauce
|1 cup white wine vinegar
1 cup olive oil
1/2 cup white wine
Oregano
Thyme
10 garlic cloves, minced
1 1/2 tsp hot sauce
A*Emeril's Cream Sauce over Angel Hair PastaB
SeafoodC
SouthernF
1 Tbsp olive oil
1/2 cup sm diced tasso sausage
2 Tbsp minced shallots
1 lb crawfish tails
1 Tbsp minced garlic
1/2 cup peeled, seeded and chopped italian plum tomatoes G
1/2 cup chopped green onions
1 1/2 cup heavy cream
2 Tbsp butter
1 lb angel hair pasta, cooked al dente
1/2 cup parmesan cheese
2 Tbsp chopped chivesH
Salt and pepper
In a lg saut
pan, heat the olive oil. When the oil is hot, render the Tasso for 2 minutes. Add the shallots and crawfish and saut
for 1 minute. Stir in the garlic, tomatoes and green onions. Saut
for 1 minute. Season the mixture with salt and pepper. Stir in the cream and bring up to a boil. Reduce the heat to a simmer and cook for 4-6 min. or until the sauce has reduced enough to coat the back of a spoon. Season the sauce with salt and pepper. Stir the butter into the sauce. Add the paB
sta to the pan and gently toss the pasta into the sauce. Garnish the pasta with the grated cheese and chives. Yields: 4 appetizer servings.
Emeril's Cream Sauce over Angel Hair Pasta 1 Tbsp olive oil 1/2 cup sm diced tasso sausage 2 Tbsp minced shallots 1 lb crawfish tails 1 Tbsp minced garlic 1/2 cup peeled, seeded and chopped italian plum tomatoes^
32905
25 min
18 min
\1 tbsp olive oil
1/2 cup sm diced tasso sausage
2 tbsp minced shallots
1 lb crawfish tails
1 tbsp minced garlic
1/2 cup peeled, seeded and chopped italian plum tomatoes
1/2 cup chopped green onions
1 1/2 cup heavy cream
2 tbsp butter
1 lb angel hair pasta, cooked al dente
1/2 cup parmesan cheese
2 tbsp chopped chives
Salt and pepper
X1 Tbsp olive oil
1/2 cup sm diced tasso sausage
2 Tbsp minced shallots
1 lb crawfish tails
1 Tbsp minced garlic
1/2 cup peeled, seeded and chopped italian plum tomatoes
1/2 cup chopped green onions
1 1/2 cup heavy cream
2 Tbsp butter
1 lb angel hair pasta, cooked al dente
1/2 cup parmesan cheese
2 Tbsp chopped chives
Salt and pepper
A,Fettuccine with Cream, Basil & Romano CheeseB
CheeseC
ItalianF
4 thick-cut bacon slices, chopped
4 green onions, chopped
1/2 cup whipping cream
1/2 cup freshly grated romano cheese
1/3 cup chopped fresh basil
1/2 lb fettuccineG
Salt and freshly ground pepper
Cook bacon in heavy skillet over med heat until it begins to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until it begins to thicken, about 1 minute. Mix in 1/2 cup romano cheese and chopped fresh basil. Meanwhile, cook Fettuccine in lg 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, passing additionB
al cheese separately.
Fettuccine with Cream, Basil & Romano Cheese 4 thick-cut bacon slices, chopped 4 green onions, chopped 1/2 cup whipping cream 1/2 cup freshly grated romano cheese 1/3 cup chopped fresh basil 1/2 lb fettuccine^
32906
5 min
12 min
4 thick-cut bacon slices, chopped
4 green onions, chopped
1/2 cup whipping cream
1/2 cup freshly grated romano cheese
1/3 cup chopped fresh basil
1/2 lb fettuccine
Salt and freshly ground pepper
4 thick-cut bacon slices, chopped
4 green onions, chopped
1/2 cup whipping cream
1/2 cup freshly grated romano cheese
1/3 cup chopped fresh basil
1/2 lb fettuccine
Salt and freshly ground pepper
Fish and ChipsB
SeafoodC
EnglishF
1 1/2 lb med potatoes
1 1/2 lb skinned cod fillets
Lemon wedges, for serving
Tartar sauce, for serving
Malt vinegar, for servingG
For The Batter ----
1/2 tsp baking powder
1 1/4 cup all-purpose flour
1 Tbsp vegetable oil
3/4 cup beer
1/4 cup milk
1 egg white
Peel potatoes. Square each end and sides. Cut each into 3/4" slices. Stack slices. Cut into 3/4" sticks. Place in a bowl of cold water to soak for 30 min. Heat vegetable oil to 350
f in a deep-fat fryer. Drain potatoes, pat dry using paper towels. Deep fry till just tender when pierced, and are starting to brown, 5 to 7 min. Lift basket out of oil, let potatoes drain. After fish has been cooked, place the potatoes back in fryer basket, fry till hot, golden brown, 1 to 2 min. Drain on pape
r towels.
For the batter: Sift baking powder with flour, place in a lg bowl. Make a well in the middle of the flour, add oil and beer, stir with a wooden spoon. Gradually add milk until incorporated. Do not over mix. Let batter stand for 30 to 35 min, till thickened. In anoher bowl whisk egg whites till stiff peaks form. Gently fold stiff whites into batter, using wooden spoon, until combined. Using a two pronged fork, dip a fillet in batter, turning to coat thoroughly. Lower fillet into
- hot oil, turning once, fry till golden and crisp, 6 to 8 min. Remove to baking sheet lined with paper towels and keep warm in the oven as you fry the rest. To serve, sprinkle chips with salt, decorate fish with lemon wedges. Serve with tartar sauce and/or malt vinegar. This recipe yields 6 servings.
Low Cost]
Fish and Chips 1 1/2 lb med potatoes 1 1/2 lb skinned cod fillets Lemon wedges, for serving Tartar sauce, for serving Malt vinegar, for serving^
32907
1 1/2 lb med potatoes
1 1/2 lb skinned cod fillets
Lemon wedges, for serving
Tartar sauce, for serving
Malt vinegar, for serving
For The Batter ----
1/2 tsp baking powder
1 1/4 cup all-purpose flour
1 tbsp vegetable oil
3/4 cup beer
1/4 cup milk
1 egg white
1 1/2 lb med potatoes
1 1/2 lb skinned cod fillets
Lemon wedges, for serving
Tartar sauce, for serving
Malt vinegar, for serving
For The Batter ----
1/2 tsp baking powder
1 1/4 cup all-purpose flour
1 Tbsp vegetable oil
3/4 cup beer
1/4 cup milk
1 egg white
Foil Baked SeafoodB
SeafoodC
FrenchF
4 5 oz sole, cod or halibut fillets
8 med size shrimp, peeled and deveined
1/3 cup reduced calorie mayonnaise
2 Tbsp dijon mustard
1 garlic clove, minced
2 Tbsp fresh lime juiceG
1 tsp crushed dried tarragon
1 Tbsp worcestershire sauce
1 Tbsp dry white wine
1 lg fresh tomato, peeled, seeded and coarsely chopped
3 scallions, white part only, chopped
Chopped parsley for garnish
Cut 4 pieces of aluminum foil, each lg enough to hold a fillet. Place a fillet in center of each. Lay 2 shrimp on top of each fillet. In a sm bowl, combine mayonnaise, mustard, garlic, lime juice, tarragon, worcestershire sauce and wine. Using a pastry brush, paint mayonnaise mixture on the fish and shrimp. Divide tomato and scallion among the fillets. Seal packets by crimping the edges to make them airtight. Refrigerate for at least 30 to 35 minutes. When ready to bake, preheat oven to 40
f. Place fish packets on a baking sheet. Bake 10 to 20 minutes, 10 min. for each" of thickness of fish. Unwrap to serve, garnishing each fillet with chopped parsley.
Piccata variation, place fish and shrimp on foil as directed. In a sm bowl combine 1 sm minced garlic clove, 1/2 cup dry white wine, 2 Tbsp fresh lemon juice, and 2 Tbsp fresh parsley. Spoon wine mixture over fish fillets. Sprinkle each fillet and 1/4 tsp drained capers. Seal and bake as directed. Unwrap to serve. Garnishi
gng each fillet with 2 thin slices of lemon.
Yucatan variation, place fish and shrimp on foil, as directed. In a sm bowl, combine 1/2 cup fresh lemon juice, 2 Tbsp raisins and 2 Tbsp canned chopped hot green chilies. Top fish with lemon juice mixture. Seal packets and bake as directed. Unwrap and serve, garnishing each fillet with 1/2 tsp toasted pine nuts.
Low fat/Low Cal.]
Foil Baked Seafood 4 5 oz sole, cod or halibut fillets 8 med size shrimp, peeled and deveined 1/3 cup reduced calorie mayonnaise 2 Tbsp dijon mustard 1 garlic clove, minced 2 Tbsp fresh lime juice^
32908
4 5 oz sole, cod or halibut fillets
8 med size shrimp, peeled and deveined
1/3 cup reduced calorie mayonnaise
2 tbsp dijon mustard
1 garlic clove, minced
2 tbsp fresh lime juice
1 tsp crushed dried tarragon
1 tbsp worcestershire sauce
1 tbsp dry white wine
1 large fresh tomato, peeled, seeded and coarsely chopped
3 scallions, white part only, chopped
chopped parsley for garnish
sJ{40L
1]#tUW
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G_3-0
z4 5 oz sole, cod or halibut fillets
8 med size shrimp, peeled and deveined
1/3 cup reduced calorie mayonnaise
2 Tbsp dijon mustard
1 garlic clove, minced
2 Tbsp fresh lime juice
1 tsp crushed dried tarragon
1 Tbsp worcestershire sauce
1 Tbsp dry white wine
1 lg fresh tomato, peeled, seeded and coarsely chopped
3 scallions, white part only, chopped
Chopped parsley for garnish
Garlic Chicken with Snow PeasB
PoultryC
ChineseF
1 cup finely chopped boneless chicken breast
1 clove garlic, minced
3 Tbsp vegetable, peanut, oil
2 cups snow peas
2 cups broccoli flowerettesG
2 Tbsp szechwan all-purpose sauce (san-j brand)
10 med mushrooms, cut 1/8" thick
1/2 white onion, sliced on the diagonal (through the rings)
1 Tbsp sesame oilHC2 Tbsp light soy sauce
3 Tbsp oyster sauce
Salt & pepper (to taste)
Chop all ingredients to bite-size pieces. Heat 2 Tbsp vegetable oil over high heat. Add minced garlic, allow to slightly brown, then add snow peas. Stir fry 1 to 2 min. and remove. Add broccoli and stir fry for 2 to 3 minutes. Remove. Add a sm amount of oil (half tsp) and add chicken, stir-frying for 30 sec over high heat. Add Szechwan sauce and cook 15 sec more. Remove chicken an put aside. Add any remaining vegetable oil to wok and add mushrooms and onions. Stir-fry 1 minute. Return chic
Mken and all vegetables to wok, adding light soy sauce, oyster sauce, salt and pepper to taste. Stir and simmer ingredients for 30 sec to 1 minute. Serve hot (over rice if desired).
This produces a thin sauce which may be thickened if desired in the final min. of cooking by adding 2 tsp of cornstarch diluted in 1/4 cup of hot water.
Garlic Chicken with Snow Peas 1 cup finely chopped boneless chicken breast 1 clove garlic, minced 3 Tbsp vegetable, peanut, oil 2 cups snow peas 2 cups broccoli flowerettes^
32909
20 min
12 min
u1 cup finely chopped boneless chicken breast
1 clove garlic, minced
3 tbsp vegetable, peanut, oil
2 cups snow peas
2 cups broccoli flowerettes
2 tbsp szechwan all-purpose sauce (san-j brand)
10 med mushrooms, cut 1/8" thick
1/2 white onion, sliced on the diagonal (through the rings)
1 tbsp sesame oil
2 tbsp light soy sauce
3 tbsp oyster sauce
Salt & pepper (to taste)
q1 cup finely chopped boneless chicken breast
1 clove garlic, minced
3 Tbsp vegetable, peanut, oil
2 cups snow peas
2 cups broccoli flowerettes
2 Tbsp szechwan all-purpose sauce (san-j brand)
10 med mushrooms, cut 1/8" thick
1/2 white onion, sliced on the diagonal (through the rings)
1 Tbsp sesame oil
2 Tbsp light soy sauce
3 Tbsp oyster sauce
Salt & pepper (to taste)
A$Garlic Oyster Chicken with Snow PeasB
PoultryC
ChineseF
1 cup boneless chicken breast, diced
1 clove garlic, minced
3 Tbsp vegetable, peanut oil
2 cups snow peas
2 cups broccoli flowerettes
2 Tbsp szechwan all-purpose sauceG
10 med mushrooms, sliced
1/2 white onion, sliced
1 Tbsp sesame oil
2 Tbsp light soy sauce
3 Tbsp oyster sauce
Salt & pepper (to taste)
Chop all ingredients to bite-size pieces. Heat 2 Tbsp vegetable oil over high heat. Add minced garlic, allow to slightly brown, then add snow peas. Stir fry 1 to 2 min. and remove. Add broccoli and stir fry for 2 to 3 minutes. Remove. Add a sm amount of oil (half tsp) & add chicken, stir-frying for 30 sec over high heat. Add szechwan sauce and cook 15 sec more. Remove chicken an put aside. Add any remaining nog. Oil to wok and add mushrooms and onions. Stir-fry 1 minute. Return chicken and
L all vegetables to wok, adding light soy sauce, oyster sauce, salt and pepper to taste. Stir and simmer ingredients for 30 sec to 1 minute. Serve hot (over rice if desired). Note: this produces a thin sauce which may be thickened if desired in the final min. of cooking by adding 2 tsp of cornstarch diluted in 1/4 cup of hot water.
2 cup green onions, slicedHI1-1/2 cup hot chicken broth
16 sm hot dried peppers
3/4 cup refined sugar
To make sauce, mix cornstarch and water together. Add garlic, ginger, sugar, soy sauce, vinegar and wine. Then add broth and msg. and stir until sugar dissolves. Refrigerate until needed. In separate bowl mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is evenly coated. Add oil to help separate chicken pieces. Divide chicken in sm quantities and deep-fry at 350
f until crispy and light brown. (do not overcook, watch temp, stir fry or meat will toughen). Drain
on paper towels. Place a sm amount of oil in wok and heat until just hot. Add onions and peppers and stir-fry briefly. Stir sauce, add to wok. Add chicken and cook just until sauce thickens. Add water or water/cornstarch if needed. Serves 6-8. Serve with white steamed rice.
General Tao's Chicken 1/2 cup cornstarch 3 lb chicken, chunked 1/4 cup water 1/4 cup dark soy sauce 1-1/2 tsp ginger, minced 1 tsp white pepper 1-1/2 tsp garlic, minced^
32911
i1/2 cup cornstarch
3 lb chicken, chunked
1/4 cup water
1/4 cup dark soy sauce
1-1/2 tsp ginger, minced
1 tsp white pepper
1-1/2 tsp garlic, minced
1 egg
1/2 cup dark soy sauce
1 cup cornstarch
1/4 cup white vinegar
1 cup salad oil
1/4 cup cooking sherry
2 cup green onions, sliced
1-1/2 cup hot chicken broth
16 small hot dried peppers
3/4 cup refined sugar
b1/2 cup cornstarch
3 lb chicken, chunked
1/4 cup water
1/4 cup dark soy sauce
1-1/2 tsp ginger, minced
1 tsp white pepper
1-1/2 tsp garlic, minced
1 egg
1/2 cup dark soy sauce
1 cup cornstarch
1/4 cup white vinegar
1 cup salad oil
1/4 cup cooking sherry
2 cup green onions, sliced
1-1/2 cup hot chicken broth
16 sm hot dried peppers
3/4 cup refined sugar
A$Grilled Brochettes, by Pierre FraneyB
BeefC
AmericanF
1 1/2 lb filet mignon
2 red onions, about 1/2 lb
2 lg green bell peppers
8 cherry tomatoes
1 Tbsp lime juice
1 Tbsp ground coriander
2 tsp finely chopped garlic
1/4 tsp hot pepper flakes
1/2 tsp ground cumin
1/2 cup dry red wine
2 Tbsp olive oil
2 Tbsp dijon-style mustard
Salt and freshly ground pepper to tasteH 4 Tbsp coarsely chopped cilantro
Preheat a charcoal grill or an oven broiler until very hot. If wooden skewers are to be used, soak them in water until ready. Cut the beef into 1" cubes. There should be 24 cubes. Peel and cut the onions into 24, 1" cubes. Cut away and discard the pepper cores and remove the seeds. Cut the peppers into 24, 1" cubes. Cut away and discard the tomato cores. In a non-reactive bowl, combine the lime juice, coriander, garlic, hot pepper, cumin, wine, oil, mustard, salt and pepper. Mix well and m
arinate the meat, onions, peppers and tomatoes for 15 minutes. Drain the meat and vegetables, reserving the marinade for basting. Place equal portions of meat, onions, tomatoes and peppers on each skewer. If the brochettes are to be cooked under the broiler, arrange them on a rack 4" from the source of heat, leaving the door slightly ajar. Cook about 4 min. for rare, basting and turning often. Cooking time is the same for grilling. Meanwhile, in a saucepan, reduce the marinade by half. SerC\ve brochettes sprinkled with chopped cilantro and the hot marinade. Yield: makes 4 servings.
Party]
Grilled Brochettes, by Pierre Franey 1 1/2 lb filet mignon 2 red onions, about 1/2 lb 2 lg green bell peppers 8 cherry tomatoes 1 Tbsp lime juice 1 Tbsp ground coriander 2 tsp finely chopped garlic^
32912
25 min
20 min
a1 1/2 lbs filet mignon
2 red onions, about 1/2 lb
2 large green bell peppers
8 cherry tomatoes
1 tbsp lime juice
1 tbsp ground coriander
2 tsp finely chopped garlic
1/4 tsp hot pepper flakes
1/2 tsp ground cumin
1/2 cup dry red wine
2 tbsp olive oil
2 tbsp dijon-style mustard
Salt and freshly ground pepper to taste
4 tbsp coarsely chopped cilantro
Y1 1/2 lb filet mignon
2 red onions, about 1/2 lb
2 lg green bell peppers
8 cherry tomatoes
1 Tbsp lime juice
1 Tbsp ground coriander
2 tsp finely chopped garlic
1/4 tsp hot pepper flakes
1/2 tsp ground cumin
1/2 cup dry red wine
2 Tbsp olive oil
2 Tbsp dijon-style mustard
Salt and freshly ground pepper to taste
4 Tbsp coarsely chopped cilantro
Guadalupe Chicken CacciatoreB
PoultryC
MexicanF
1 lb boneless, skinless chicken breasts, cut into strips
1 med onion, sliced
1 med green pepper, cut into thin strips
1 Tbsp oil
8 oz can stewed tomatoes
Gv8 oz can tomato sauce
1 tsp garlic powder
1/4 tsp dried oregano leaves
1/4 tsp salt
1/4 tsp pepper
1 pkg instant rice
Cook and stir chicken, onion and green pepper in hot oil in lg skillet until lightly browned. Add tomatoes, tomato sauce, garlic powder, oregano, salt and pepper. Bring to a boil, reduce heat, and simmer 5 minutes. Meanwhile, prepare 4 servings of rice as directed on package, omitting margarine and salt. Serve chicken and vegetables over rice. Makes 4 servings, but recipe can be doubled.
Low fat/Low Cal.]
Guadalupe Chicken Cacciatore 1 lb boneless, skinless chicken breasts, cut into strips 1 med onion, sliced 1 med green pepper, cut into thin strips 1 Tbsp oil 8 oz can stewed tomatoes^
32913
20 min
18 min
1 lb boneless, skinless chicken breasts, cut into strips
1 med onion, sliced
1 med green pepper, cut into thin strips
1 tbsp oil
8 oz can stewed tomatoes
8 oz can tomato sauce
1 tsp garlic powder
1/4 tsp dried oregano leaves
1/4 tsp salt
1/4 tsp pepper
1 package instant rice
1 lb boneless, skinless chicken breasts, cut into strips
1 med onion, sliced
1 med green pepper, cut into thin strips
1 Tbsp oil
8 oz can stewed tomatoes
8 oz can tomato sauce
1 tsp garlic powder
1/4 tsp dried oregano leaves
1/4 tsp salt
1/4 tsp pepper
1 pkg instant rice
Heavenly Beef BrisketB
BeefC
AmericanFn1 cup double strength coffee brewed
Beef brisket
Additional coffee or beef broth
Sauce ----
2 cups of ketchupG|10 oz cola
1/4 cup of worcestershire
4 Tbsp brown sugar
2 Tbsp of liquid smoke
2 Tbsp prepared mustard
Tabasco to taste
Preheat oven to 200
f. Place brisket, flat or the fatty part facing up, in a shallow baking pan Pour the coffee over the brisket and cover with heavy aluminum foil. Cook for 24 hours at 200
f. Check the cooking brisket periodically, more liquid may have to be added during the cooking process. You can use more coffee or beef broth. Mix all of the sauce ingredients well. Pour some of the sauce over the cooked brisket and bake at 200
for one hour. Reserve the majority of the sauce for dippB4ing. Let brisket rest for thirty min before serving.
Holiday]
Heavenly Beef Brisket 1 cup double strength coffee brewed Beef brisket Additional coffee or beef broth Sauce ---- 2 cups of ketchup^
32914
20 min
24 hrs
1 cup double strength coffee brewed
Beef brisket
Additional coffee or beef broth
Sauce ----
2 cups of ketchup
10 oz cola
1/4 cup of worcestershire
4 tbsp brown sugar
2 tbsp of liquid smoke
2 tbsp prepared mustard
tabasco to taste
1 cup double strength coffee brewed
Beef brisket
Additional coffee or beef broth
Sauce ----
2 cups of ketchup
10 oz cola
1/4 cup of worcestershire
4 Tbsp brown sugar
2 Tbsp of liquid smoke
2 Tbsp prepared mustard
Tabasco to taste
A%Herb Crusted Lamb with Roast PotatoesB
LambC
FrenchF
1 leg of lamb (about 7-8 lbs)
2 lg cloves of garlic, slivered
5 Tbsp olive oil
2 Tbsp + 2 tsp dried thyme
2 Tbsp dried rosemary
2 Tbsp coarsely ground black pepperG
2 tsp ground coriander
30 sm red new potatoes, quartered
2 Tbsp fresh rosemary leaves, chopped
1 tsp kosher salt
Fresh rosemary sprigs for garnish
1. Preheat oven to 425
f. 2. Slit lamb and insert garlic into slits. 3. Brush 2 Tbsp of olive oil onto lamb. 4. Mix 2 Tbsp thyme, dried rosemary, 2 Tbsp pepper and coriander in a sm bowl 5. Place lamb in shallow roasting pan cover outside of lamb with herb crust mixture made in step 4. 6. Mix the potatoes in a lg mixing bowl with 3 Tbsp olive oil, fresh rosemary, 2 tsp thyme, 1 tsp pepper and course salt. 7. Place potato mixture in roasting pan around lamb. 8. Roast lamb in center of oven
for 45 min. at 425
f reduce heat to 375
f and stir the potatoes to keep them from sticking. Cook for 30 more minutes. 9. Remove lamb from oven. Insert instant read meat thermometer. temp should be about 120
f for rare. Let the lamb rest for 15 min. before carving. While it is resting, the meat will cook and the temp will rise to 135 or 140
f 10. Serve lamb and potatoes on platter garnished with fresh rosemary sprigs. Serve with mint jelly. Servings: 8
Note: rare lamb should cook 12 mi
C;n. per pound. Well-done lamb should cook 18 min. per pound.
Holiday]
Herb Crusted Lamb with Roast Potatoes 1 leg of lamb (about 7-8 lbs) 2 lg cloves of garlic, slivered 5 Tbsp olive oil 2 Tbsp + 2 tsp dried thyme 2 Tbsp dried rosemary 2 Tbsp coarsely ground black pepper^
32915
A1 leg of lamb (about 7-8 lbs)
2 large cloves of garlic, slivered
5 tbsp olive oil
2 tbsp + 2 tsp dried thyme
2 tbsp dried rosemary
2 tbsp coarsely ground black pepper
2 tsp ground coriander
30 small red new potatoes, quartered
2 tbsp fresh rosemary leaves, chopped
1 tsp kosher salt
fresh rosemary sprigs for garnish
71 leg of lamb (about 7-8 lbs)
2 lg cloves of garlic, slivered
5 Tbsp olive oil
2 Tbsp + 2 tsp dried thyme
2 Tbsp dried rosemary
2 Tbsp coarsely ground black pepper
2 tsp ground coriander
30 sm red new potatoes, quartered
2 Tbsp fresh rosemary leaves, chopped
1 tsp kosher salt
Fresh rosemary sprigs for garnish
Honey Chili Chicken
PoultryC
ChineseF
6 chicken thighs
2 tsp cornstarch
1/2 cup flour
1 1/2 tsp chili sauce w/ garlic
1/2 tsp salt
2 tsp soy sauce
3 cup vegetable oilGg1 1/2 tsp grated ginger root
1/3 cup water
3 Tbsp honey
1/3 cup lemon juice
8 green onions, thin slices
1. Combine flour and salt. Coat chicken pieces with flour mixture. 2. Heat oil in wok over high heat until it reaches 375
f add chicken pieces one at time to hot oil. Note: cook only 1/3 of the pieces at a time. Cook until golden, about 5 min. Drain on paper towels. Repeat with remaining chicken. 3. Pour out all but 1 Tbsp of oil from the wok. Combine water, lemon juice, cornstarch, chili sauce, and soy sauce in a sm bowl. 4. Add ginger to oil in wok. Stir fry 1 min add honey to ginger. CB
ook 1 min add chili mixture to wok. Cook until mixture boils, about 1 min. 5. Stir chicken pieces into chili mixture. Cook and stir until chicken is hot throughout, about 3 min. Stir in onions. Cook and stir 1 min. Servings: 4
Party]
Honey Chili Chicken 6 chicken thighs 2 tsp cornstarch 1/2 cup flour 1 1/2 tsp chili sauce w/ garlic 1/2 tsp salt 2 tsp soy sauce 3 cup vegetable oil^
32916
20 min
40 min
6 chicken thighs
2 tsp cornstarch
1/2 cup flour
1 1/2 tsp chili sauce w/ garlic
1/2 tsp salt
2 tsp soy sauce
3 cup vegetable oil
1 1/2 tsp grated ginger root
1/3 cup water
3 tbsp honey
1/3 cup lemon juice
8 green onions, thin slices
6 chicken thighs
2 tsp cornstarch
1/2 cup flour
1 1/2 tsp chili sauce w/ garlic
1/2 tsp salt
2 tsp soy sauce
3 cup vegetable oil
1 1/2 tsp grated ginger root
1/3 cup water
3 Tbsp honey
1/3 cup lemon juice
8 green onions, thin slices
Hungarian Pork ChopsB
PorkC
ScandinavianF{6 pork chops
1 med onion, chopped
1 garlic clove, minced
3 Tbsp butter
1 bay leaf
3/4 cup chicken bouillon
1 cup sour creamG
2 tsp paprika
Trim excess fat from chops. Sprinkle chops with salt and pepper. Saut
onion and garlic in butter until soft and golden. Push aside or remove from pan. Add chops and brown on both sides. Pour off fat. Lower heat and add bay leaf and bouillon. Cook, covered over low heat for 1 hour. Transfer chops to hot serving plate and keep hot. Reduce pan juices to half by cooking over high heat. Add sour cream and paprika; blend thoroughly with pan juices. Heat through, but do not boil. Pour sauce overB
chops.
Quick & Easy]
Hungarian Pork Chops 6 pork chops 1 med onion, chopped 1 garlic clove, minced 3 Tbsp butter 1 bay leaf 3/4 cup chicken bouillon 1 cup sour cream^
32917
18 min
l 1 1/2 hrs
6 pork chops
1 med onion, chopped
1 garlic clove, minced
3 tbsp butter
1 bay leaf
3/4 cup chicken bouillon
1 cup sour cream
2 tsp paprika
6 pork chops
1 med onion, chopped
1 garlic clove, minced
3 Tbsp butter
1 bay leaf
3/4 cup chicken bouillon
1 cup sour cream
2 tsp paprika
Hunter's ChickenB
PoultryC
Spanish/PortugueseF
1 chicken, cut up
3 Tbsp olive oil or vegetable oil
2 cloves garlic, flattened slightly and peeled
1 1/2 tsp dried rosemary
Salt and ground pepper to taste
1/4 cup white wine vinegarG
1/2 cup dry white wine
Pat chicken dry with paper towels. Put oil and garlic in a frying pan lg enough to hold all the chicken pieces. Cook over med heat until garlic cloves are golden, then discard garlic. Fry chicken until golden on both sides, adding rosemary, salt and pepper as it cooks. When chicken is golden, add wine vinegar. When bubbling stops, add wine, and let it bubble up and die down. Cover pan, lower heat, and cook 20 to 30 min. or until chicken is tender. Remove to warm plates, and cook pan juicesB
down until they make a golden sauce. If the juices have cooked down too much, add some water, and stir over high heat until the same effect occurs. Makes four servings.
Quick & Easy
Hunter's Chicken 1 chicken, cut up 3 Tbsp olive oil or vegetable oil 2 cloves garlic, flattened slightly and peeled 1 1/2 tsp dried rosemary Salt and ground pepper to taste 1/4 cup white wine vinegar^
32918
1 chicken, cut up
3 tbsp olive oil or vegetable oil
2 cloves garlic, flattened slightly and peeled
1 1/2 tsp dried rosemary
Salt and ground pepper to taste
1/4 cup white wine vinegar
1/2 cup dry white wine
1 chicken, cut up
3 Tbsp olive oil or vegetable oil
2 cloves garlic, flattened slightly and peeled
1 1/2 tsp dried rosemary
Salt and ground pepper to taste
1/4 cup white wine vinegar
1/2 cup dry white wine
Italian ChickenB
PoultryC
ItalianF
4-5 lb chicken
1/4 cup olive oil
1 cup tomatoes, chopped
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 clove garlic, minced
2 bay leavesG
1 pinch oregano
2 tsp salt
1/2 tsp pepper
2 Tbsp salad oil
1 cup rice, uncooked
1 cup ripe olives, coarsely chopped
1/4 cup pimentos, chopped
1 cup peas, cooked and drained
Brown chicken in oil in a lg skillet or Dutch oven. Add tomatoes, onion, green pepper, garlic and seasoning. Simmer for about five minutes. Pour into a lg casserole. Heat oil in same skillet, add rice and stir until rice is golden brown. Add to the chicken. Cover with water and bake in a 350
oven for approximately 1 1/2 hours or until chicken is tender and the rice is cooked. Add the olives, pimentos and peas. Bake 15 min. more and serve. Serves 6 to 8.
Italian Chicken 4-5 lb chicken 1/4 cup olive oil 1 cup tomatoes, chopped 1/2 cup onion, chopped 1/2 cup green pepper, chopped 1 clove garlic, minced 2 bay leaves^
32919
22 min
2 hrs
B4-5 lb chicken
1/4 cup olive oil
1 cup tomatoes, chopped
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 clove garlic, minced
2 bay leaves
1 pinch oregano
2 tsp salt
1/2 tsp pepper
2 tbsp salad oil
1 cup rice, uncooked
1 cup ripe olives, coarsely chopped
1/4 cup pimentos, chopped
1 cup peas, cooked and drained
>4-5 lb chicken
1/4 cup olive oil
1 cup tomatoes, chopped
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 clove garlic, minced
2 bay leaves
1 pinch oregano
2 tsp salt
1/2 tsp pepper
2 Tbsp salad oil
1 cup rice, uncooked
1 cup ripe olives, coarsely chopped
1/4 cup pimentos, chopped
1 cup peas, cooked and drained
A!Japanese Crunchy Caramelized FishB
SeafoodC
JapaneseF
1 1/2 lb fresh fish filet (perch or catfish)
3-4 Tbsp cooking oil
3 1/4" slices fresh ginger
3 Tbsp soy sauce
4 stalks green onion cut into 1" pieces (discard white portion)G
1 Tbsp granulated sugar
1. Heat the cooking oil over med heat in a non-stick frying pan.
2. Fry the ginger and green onion until the green onions start to brown.
3. Add the fish and pan fry until the fish is cooked. Cooking time will depend on thickness of fish filets. Turn filets once during cooking.
4. Add the soy sauce and sugar to pan and cook until the sauce bubbles. Filets should be coated with sauce and sauce should start to form a" crunchy" coating from caramelizing sugar.
5. Remove from heat and serve imB
mediately.
Japanese Crunchy Caramelized Fish 1 1/2 lb fresh fish filet (perch or catfish) 3-4 Tbsp cooking oil 3 1/4" slices fresh ginger 3 Tbsp soy sauce 4 stalks green onion cut into 1" pieces (discard white portion)^
32920
1 1/2 lbs fresh fish filet (perch or catfish)
3-4 tbsp cooking oil
3 1/4" slices fresh ginger
3 tbsp soy sauce
4 stalks green onion cut into 1" pieces (discard white portion)
1 tbsp granulated sugar
1 1/2 lb fresh fish filet (perch or catfish)
3-4 Tbsp cooking oil
3 1/4" slices fresh ginger
3 Tbsp soy sauce
4 stalks green onion cut into 1" pieces (discard white portion)
1 Tbsp granulated sugar
A'Karl's Chicken in Wine and Cream Sauce
PoultryC
AmericanFd4 chicken breasts, boned and cut in half
Flour
4 Tbsp melted butter.
White pepper
Garlic powderG
Sauce -----
4 shallots, finely chopped
4 cloves garlic, put through a press
6 Tbsp sweet cream butter
1/4 cup white wine
1/4 cup chicken brothHf2 Tbsp fresh chopped parsley
Pinch of thyme
1 cup heavy cream
1/2 cup sour cream
1 tsp lemon juice
Dust chicken with flour, then baste with the melted butter. Sprinkle with the salt, pepper and garlic powder. Place chicken in a 9"x13" roasting pan and bake in a 325
f oven for about 15-20 min or until just cooked through. Do not overcook. Meanwhile, saut
shallots and garlic in butter until the shallots are soft, but not browned. Add wine and broth and cook over medium-high heat until liquid is reduced to about one-half. Add the remaining ingredients and simmer sauce until slightly thicB
kened, about 3 min. Cook 1 lb of linguine pasta and place on platter, top with the chicken and sauce, sprinkle a little paprika on top for color.
Karl's Chicken in Wine and Cream Sauce 4 chicken breasts, boned and cut in half Flour 4 Tbsp melted butter. Salt White pepper Garlic powder^
Marinate chicken 2-3 hours in white wine, covered. Remove chicken. Save marinade. Saut
chicken in butter until golden brown. Remove chicken and set aside. Add onion and garlic to skillet. Saut
2 min then sprinkle with flour. Cook and stir for 2 more min. Add reserved marinade.
Then put chicken back in the skillet and add the following: salt, pepper, paprika, basil and chopped fresh parsley.
Cover and simmer 30-35 min. Remove chicken and place on a serving platter. Add to mushrooms skilleB
Mix and add half and half. beaten egg yolk and 2-3 Tbsp sauce from skillet.
Cook and stir to thicken sauce. Adjust seasonings to taste. Pour over chicken, Serve. Get your socks knocked off.
Knock Your Socks Off Chicken 3 lb chicken, your favorite parts 1 cup dry white wine 2 Tbsp of butter 1 onion finely chopped 1 clove garlic minced 1 tsp flour^
32922
20 min
40 min
N3 lb chicken - your favorite parts
1 cup dry white wine
2 tbsp of butter
1 onion finely chopped
1 clove garlic minced
1 tsp flour
Second Part ----
1/2 tsp salt
1/8 tsp pepper
1/8 tsp paprika
1/2 tsp basil
3 tsp chopped fresh parsley
1 lb fresh sliced mushrooms
1/4 cup half and half
1 egg yolk beaten
2-3 tbsp sauce from skillet
I3 lb chicken, your favorite parts
1 cup dry white wine
2 Tbsp of butter
1 onion finely chopped
1 clove garlic minced
1 tsp flour
Second Part ----
1/2 tsp salt
1/8 tsp pepper
1/8 tsp paprika
1/2 tsp basil
3 tsp chopped fresh parsley
1 lb fresh sliced mushrooms
1/4 cup half and half
1 egg yolk beaten
2-3 Tbsp sauce from skillet
Kung Pao ChickenB
PoultryC
Chinese
1/2 frying chicken, boned, skinned, diced into 1/2" cubes.
Marinade ----
1/2 Tbsp white wine
1 tsp cornstarch
1 egg
Few drops vegetable oilG
Other Ingredients ----
2 cups vegetable oil
4-5 dried whole hot red peppers
1/2 Tbsp minced fresh garlic
1/2 tsp minced fresh ginger
2 Tbsp soy sauce
1/2 cup roasted peanuts (optional)H
1 green bell pepper, cut in 3/4" pieces
Pinch salt
1 tsp vinegar (optional)
1 Tbsp minced scallions
1/2 tsp sugar
1 tsp sesame oil
Marinate chicken 3 to 4 minutes. Heat wok over highest heat 2 minutes, add 2 cups vegetable oil; as soon as oil is smoking hot, deep-fry chicken briskly 1 min. until it begins to turn white; transfer chicken to strainer to drain off oil. Clean wok of cornstarch, then heat 2 to 3 Tbsp vegetable oil until smoking hot; toss in red peppers and fry until black; add garlic and ginger, stir-fry until fumes come up. Stir in chicken vigorously. Add all remaining ingredients; stir-fry until well ble
B6nded. Remove chicken to a serving plate and serve hot.
Kung Pao Chicken 1/2 frying chicken, boned, skinned, diced into 1/2" cubes. Marinade ---- 1/2 Tbsp white wine 1 tsp cornstarch 1 egg Few drops vegetable oil^
32923
1/2 frying chicken, boned, skinned - diced into 1/2" cubes.
Marinade ----
1/2 tbsp white wine
1 tsp cornstarch
1 egg
few drops vegetable oil
Other Ingredients ----
2 cups vegetable oil
4-5 dried whole hot red peppers
1/2 tbsp minced fresh garlic
1/2 tsp minced fresh ginger
2 tbsp soy sauce
1/2 cup roasted peanuts (optional)
1 green bell pepper, cut in 3/4" pieces
Pinch salt
1 tsp vinegar (optional)
1 tbsp minced scallions
1/2 tsp sugar
1 tsp sesame oil.
1/2 frying chicken, boned, skinned, diced into 1/2" cubes.
Marinade ----
1/2 Tbsp white wine
1 tsp cornstarch
1 egg
Few drops vegetable oil
Other Ingredients ----
2 cups vegetable oil
4-5 dried whole hot red peppers
1/2 Tbsp minced fresh garlic
1/2 tsp minced fresh ginger
2 Tbsp soy sauce
1/2 cup roasted peanuts (optional)
1 green bell pepper, cut in 3/4" pieces
Pinch salt
1 tsp vinegar (optional)
1 Tbsp minced scallions
1/2 tsp sugar
1 tsp sesame oil
Lamb & Tomato CasseroleB
LambC
CrockpotD
AmericanFg2 lb shoulder lamb
2 oz butter
1 oz plain flour
1 tsp marjoram
8 oz can tomatoes
1 lg onion
2 Tbsp oil
G!1/4 pt beef stock
Salt and pepper
pCut the lamb into 1" cubes and chop the onions. Cook in the butter and oil until the onions are soft and golden and the lamb is lightly browned. Stir in the flour and cook for 2 minutes. Add seasoning, marjoram, stock and tomatoes with their juice. Bring to the boil, stirring well. Pour into crockpot, cover and cook on HIGH for 30 minutes, then on LOW for 6-7 hours.
Low fat/Low Cal.]~Lamb & Tomato Casserole 2 lb shoulder lamb 2 oz butter 1 oz plain flour 1 tsp marjoram 8 oz can tomatoes 1 lg onion 2 Tbsp oil^
32924
2 lb shoulder lamb
2 oz butter
1 oz plain flour
1 tsp marjoram
8 oz can tomatoes
1 lg onion
2 tbsp oil
1/4 pint beef stock
salt and pepper
2 lb shoulder lamb
2 oz butter
1 oz plain flour
1 tsp marjoram
8 oz can tomatoes
1 lg onion
2 Tbsp oil
1/4 pt beef stock
Salt and pepper
Lasagna DeliciousaB
PastaC
Italian
1/2 lb uncooked lasagna
1 lb bulk italian sausage
1/2 lb ground beef
1 cup chopped onion
2 cloves garlic, minced
1 cup tomatoes, cut up, undrained
2 cup tomato pasteG
2 tsp sugar
2 1/2 tsp salt, divided
1 1/2 tsp dried basil, crushed
1/2 tsp fennel seeds
1/4 tsp pepper
15 oz ricotta cheese
1 egg, beatenHu1 Tbsp parsley flakes
1 cup sliced pitted ripe olives
4 cup shredded mozzarella cheese
3/4 cup grated parmesan cheese
Prepare lasagna according to pkg directions; drain. Cook sausage, ground, beef, onion and garlic in lg skillet over medium-high heat until sausage is no longer pink and onion is tender.
Stir in tomatoes, tomato paste, sugar, 2 tsp of the salt, basil, fennel seeds and pepper. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, for about 20 minutes.
In sm bowl, blend ricotta, egg, parsley and remaining 1/2 tsp of salt. Spoon 1 1/2 cups of meat sauce into 13"x9" baking dish
2. 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 min. more or until heated through. Let stand 10 min. before cutting. Makes about 8 to 10 servings.
Lasagna Deliciousa 1/2 lb uncooked lasagna 1 lb bulk italian sausage 1/2 lb ground beef 1 cup chopped onion 2 cloves garlic, minced 1 cup tomatoes, cut up, undrained 2 cup tomato paste^
32925
30 min
45 min
1/2 lb uncooked lasagna
1 lb bulk italian sausage
1/2 lb ground beef
1 cup chopped onion
2 cloves garlic, minced
1 cup tomatoes, cut up, undrained
2 cup tomato paste
2 tsp sugar
2 1/2 tsp salt, divided
1 1/2 tsp dried basil, crushed
1/2 tsp fennel seeds
1/4 tsp pepper
15 oz ricotta cheese
1 egg, beaten
1 tbsp parsley flakes
1 cup sliced pitted ripe olives
4 cup shredded mozzarella cheese
3/4 cup grated parmesan cheese
1/2 lb uncooked lasagna
1 lb bulk italian sausage
1/2 lb ground beef
1 cup chopped onion
2 cloves garlic, minced
1 cup tomatoes, cut up, undrained
2 cup tomato paste
2 tsp sugar
2 1/2 tsp salt, divided
1 1/2 tsp dried basil, crushed
1/2 tsp fennel seeds
1/4 tsp pepper
15 oz ricotta cheese
1 egg, beaten
1 Tbsp parsley flakes
1 cup sliced pitted ripe olives
4 cup shredded mozzarella cheese
3/4 cup grated parmesan cheese
Le Cirque's Spaghetti PrimaveraB
PastaC
AmericanF
1 broccoli cut into bite size florets
2 sm zucchini, quartered and cut into 1" lengths
4 asparagus spears, peeled, trimmed and cut into thirds
1 1/2 cups green beans, cut 1"
1/2 cup fresh or frozen peasG
4 Tbsp olive oil
2 cups thinly sliced mushrooms
1/2 tsp dried red pepper flakes
1 tsp finely chopped garlic
3 cups seeded, diced ripe tomatoes, reserve the juice
1/3 cup finely chopped fresh parsley
6 fresh basil leaves, chopped
1 lb spaghetti
4 Tbsp butter
1/2 cup heavy cream
2/3 cup freshly grated parmesan
Salt and black pepper to taste
2/3 cup toasted pine nuts
1. Cook the broccoli, zucchini, asparagus and green beans in boiling salted water until crisp but tender, about 4 minutes. Add the peas and cook for 1 min. more. Drain and refresh the vegetables in cold water. Drain and set aside in a mixing bowl.
2. Heat 1 Tbsp of the olive oil in a non reactive lg skillet over med heat. When hot, add the mushrooms and chili and saut
for about 2 minutes. Add the remaining 3 Tbsp olive oil, garlic and tomatoes and cook, stirring gently so as not to break
up the tomatoes for about 4 minutes. Add the parsley and basil, stir and set aside.
3. Cook the spaghetti in boiling salted water until just al dente. Drain.
4. Meanwhile, in a non reactive pot lg enough to hold the drained spaghetti and all of the vegetables, melt the butter over med heat. Add the cream and parmesan and stir constantly until heated through. When hot, reduce the heat and cook gently on and off the heat until smooth. Add the spaghetti and toss quickly to blend. Add half of
the vegetables and pour in the reserved juice from the tomatoes. Toss and stir over very low heat until the mixture is heated through, 5 minutes. Season with salt and pepper.
5. Add the remaining vegetables and toss gently. If the sauce is dry, add additional cream, but the sauce should not be soupy. Adjust the seasonings. Add the pine nuts and give the mixture one final toss. Spoon some of the tomato mixture over each serving. Serve immediately. Serves 4.
Vegetarian
Le Cirque's Spaghetti Primavera 1 broccoli cut into bite size florets 2 sm zucchini, quartered and cut into 1" lengths 4 asparagus spears, peeled, trimmed and cut into thirds 1 1/2 cups green beans, cut 1" 1/2 cup fresh or frozen peas^
32926
1 broccoli cut into bite size florets
2 sm zucchini, quartered and cut into 1" lengths
4 asparagus spears, peeled, trimmed and cut into thirds
1 1/2 cups green beans, cut 1"
1/2 cup fresh or frozen peas
4 tbsp olive oil
2 cups thinly sliced mushrooms
1/2 tsp dried red pepper flakes
1 tsp finely chopped garlic
3 cups seeded, diced ripe tomatoes, reserve the juice
1/3 cup finely chopped fresh parsley
6 fresh basil leaves, chopped
1 lb spaghetti
4 tbsp butter
1/2 cup heavy cream
2/3 cup frBPeshly grated parmesan
Salt and black pepper to taste
2/3 cup toasted pine nuts
1 broccoli cut into bite size florets
2 sm zucchini, quartered and cut into 1" lengths
4 asparagus spears, peeled, trimmed and cut into thirds
1 1/2 cups green beans, cut 1"
1/2 cup fresh or frozen peas
4 Tbsp olive oil
2 cups thinly sliced mushrooms
1/2 tsp dried red pepper flakes
1 tsp finely chopped garlic
3 cups seeded, diced ripe tomatoes, reserve the juice
1/3 cup finely chopped fresh parsley
6 fresh basil leaves, chopped
1 lb spaghetti
4 Tbsp butter
1/2 cup heavy cream
2/3 cup fresBLhly grated parmesan
Salt and black pepper to taste
2/3 cup toasted pine nuts
A4Lemon Poached Salmon with Curry Caper Yogurt ChutneyB
SeafoodC
CaliforniaF}To poach salmon ----
2-3 lb piece of salmon fillet
1 lemon, sliced
3 cups vegetable stock
1/4 cup vermouth
2 shallots, slicedG
Curry Caper Yogurt Chutney ----
1 cup plain non fat yogurt
Juice from 1 lemon
1 tsp cracked pepper
1 tsp (or to taste) mild curry
Tobacco Sauce to taste (optional)
1 sm jar capers, drained
Rinse salmon. In shallow pan with tight fitting lid that accommodates salmon, place lemon and shallots on the bottom. Place salmon on top and pour broth and vermouth over salmon. Cover and bring to low boil over med high heat. Reduce heat to simmer and poach salmon until done, about 30-40 minutes. Remove from pan to serving platter and serve with Yogurt Chutney. Serve hot or cold. Mix together the yogurt, lemon juice, pepper curry and Tobacco. Gently mix in capers. Makes about 1 1/4 cups. B
By Chef Harry.
Low fat/Low Cal.]
Lemon Poached Salmon with Curry Caper Yogurt Chutney To poach salmon ---- 2-3 lb piece of salmon fillet 1 lemon, sliced 3 cups vegetable stock 1/4 cup vermouth 2 shallots, sliced^
32927
25 min
45 min
?To poach salmon ----
2-3 lb piece of salmon fillet
1 lemon, sliced
3 cups vegetable stock
1/4 cup vermouth
2 shallots, sliced
Curry Caper Yogurt Chutney ----
1 cup plain non fat yogurt
Juice from 1 lemon
1 tsp cracked pepper
1 tsp (or to taste) mild curry
Tobacco Sauce to taste (optional)
1 sm jar capers, drained
;To poach salmon ----
2-3 lb piece of salmon fillet
1 lemon, sliced
3 cups vegetable stock
1/4 cup vermouth
2 shallots, sliced
Curry Caper Yogurt Chutney ----
1 cup plain non fat yogurt
Juice from 1 lemon
1 tsp cracked pepper
1 tsp (or to taste) mild curry
Tobacco Sauce to taste (optional)
1 sm jar capers, drained
Lola's Spiced Fried ChickenB
PoultryC
AmericanF
3 lb chicken, cut into 8 pieces
1/3 cup fresh lemon juice
1 med head garlic, pureed
2 Tbsp spanish paprika
2 Tbsp hungarian paprika
2 Tbsp fresh black pepper
Gz1 Tbsp kosher salt
2 Tbsp soy sauce
2 Tbsp tabasco hot pepper sauce
3 cups all-purpose flour
2 cups peanut oil for frying
Place chicken parts in a glass bowl; pour lemon juice over; let marinate in refrigerator 30 minutes. Transfer chicken to sheet pan; rub all over with garlic puree; cover with plastic wrap; return to refrigerator 15 minutes. Heat oven to 375
Combine paprika
s, pepper and salt. Place chicken in lg bowl; sprinkle with seasonings; toss. Sprinkle on soy sauce and tabasco; mix to coat evenly; reserve. Place half the flour in brown paper bag; add 3 pieces of chicken at a time; shake to coat;
-remove from bag; reserve; repeat with remaining chicken pieces, adding remaining flour as necessary.
Heat oil to 325
f in heavy frying pan; add chicken; fry until golden brown on all sides. Transfer chicken to sheet pan; place into oven until crispy and cooked through; serve immediately. 4 servings.
Lola's Spiced Fried Chicken 3 lb chicken, cut into 8 pieces 1/3 cup fresh lemon juice 1 med head garlic, pureed 2 Tbsp spanish paprika 2 Tbsp hungarian paprika 2 Tbsp fresh black pepper^
32928
40 min
3 lb chicken, cut into 8 pieces
1/3 cup fresh lemon juice
1 med head garlic, pureed
2 tbsp spanish paprika
2 tbsp hungarian paprika
2 tbsp fresh black pepper
1 tbsp kosher salt
2 tbsp soy sauce
2 tbsp tabasco hot pepper sauce
3 cups all-purpose flour
2 cups peanut oil for frying
3 lb chicken, cut into 8 pieces
1/3 cup fresh lemon juice
1 med head garlic, pureed
2 Tbsp spanish paprika
2 Tbsp hungarian paprika
2 Tbsp fresh black pepper
1 Tbsp kosher salt
2 Tbsp soy sauce
2 Tbsp tabasco hot pepper sauce
3 cups all-purpose flour
2 cups peanut oil for frying
Low-Fat Bohemian Pork ChopsB
PorkC
American
6 pork chops (3/4" thick)
1 lg onion, diced
6 green onions, diced
1 can sauerkraut, drained and rinsed
1/2 cup flour
1/2 cup milk or 45% cream
1 1/4 cup applesauceG=3 apples, finely diced
3 Tbsp ginger
Salt and pepper to taste
HBrown pork chops in skillet. Place sauerkraut in 2" deep casserole dish. Add pork chops on top and bake at 350
f for 45 min. Make b
chamel sauce with applesauce, ginger and diced onion. Take pork chops out of oven. Pour apple ginger sauce over top. Garnish with diced green onion, apple and parsley and serve. Makes 4 servings.
Low fat/Low Cal.]
Low-Fat Bohemian Pork Chops 6 pork chops (3/4" thick) 1 lg onion, diced 6 green onions, diced 1 can sauerkraut, drained and rinsed 1/2 cup flour 1/2 cup milk or 45% cream 1 1/4 cup applesauce^
32929
12 min
45 min
6 pork chops (3/4" thick)
1 lg onion, diced
6 green onions, diced
1 can sauerkraut, drained and rinsed
1/2 cup flour
1/2 cup milk or 45% cream
1 1/4 cup applesauce
3 apples, finely diced
3 tbsp ginger
salt and pepper to taste
6 pork chops (3/4" thick)
1 lg onion, diced
6 green onions, diced
1 can sauerkraut, drained and rinsed
1/2 cup flour
1/2 cup milk or 45% cream
1 1/4 cup applesauce
3 apples, finely diced
3 Tbsp ginger
Salt and pepper to taste
Low-Fat Caribbean ChickenB
PoultryC
AmericanF
2 tsp oil
6 chicken breasts, skinned, boned, washed, sliced in 1/2" strips
2-3 cloves garlic, minced
1/2 cup onion, chopped
1/4 cup peach or apricot chutneyG
1/2 tsp thyme
1/2 tsp each curry powder, cinnamon, nutmeg, cloves
1/4 tsp dry mustard
1-1/2 cup chicken broth
3 Tbsp dry white wine
2 tsp coconut flavoring
In a lg skillet, heat oil to med high, and saut
chicken pieces until brown. Remove chicken, set aside. Saut
garlic and onion in skillet until soft and golden. Stir in chutney and spices and cook one min add broth and wine, and heat through, stirring constantly. Return chicken to sauce, reduce heat, and simmer 15 min. Stir in coconut flavoring. Serve over hot rice. Makes 6 servings.
Low fat/Low Cal.]
Low-Fat Caribbean Chicken 2 tsp oil 6 chicken breasts, skinned, boned, washed, sliced in 1/2" strips 2-3 cloves garlic, minced 1/2 cup onion, chopped 1/4 cup peach or apricot chutney^
32930
=2 tsp oil
6 chicken breasts, skinned, boned, washed, sliced in 1/2" strips
2-3 cloves garlic, minced
1/2 cup onion, chopped
1/4 cup peach or apricot chutney
1/2 tsp thyme
1/2 tsp each curry powder, cinnamon, nutmeg, cloves
1/4 tsp dry mustard
1-1/2 cup chicken broth
3 tbsp dry white wine
2 tsp coconut flavoring
92 tsp oil
6 chicken breasts, skinned, boned, washed, sliced in 1/2" strips
2-3 cloves garlic, minced
1/2 cup onion, chopped
1/4 cup peach or apricot chutney
1/2 tsp thyme
1/2 tsp each curry powder, cinnamon, nutmeg, cloves
1/4 tsp dry mustard
1-1/2 cup chicken broth
3 Tbsp dry white wine
2 tsp coconut flavoring
Mamacita 's Chilies RellenosB
BeefC
MexicanF
1 lb ground beef
1/4 tsp each: salt, pepper and ground cumin
3 /4 tsp garlic powder
1 sm carrot, peeled and diced
1/2 med russet potato, peeled & dicedGs2 slice bacon, chopped
4 lg poblanos, washed
3 lg eggs, separated
1/4 tsp all-purpose flour
1 1/2 cup vegetable oil
Place beef in lg bowl. Mix in salt, pepper, cumin and garlic powder. Transfer to skillet and cook over med high heat until meat loses all its red color, about 20 min. Add carrot, potato and bacon; cook 10 min more. Remove from heat and reserve. Place poblanos over hot grill about 20 seconds. Remove skin when peppers are cool enough to handle. Make a lengthwise slit in each (do not cut pepper in half; leave whole) and remove seeds. Place about 4 oz meat mixture in each; reserve. Beat egg wh
ites in electric mixer bowl on med speed until stiff, about 5 min. Add flour, then egg yolks and beat 1 more min. In deep fryer, heat oil to 375
f. Place a" bed" of egg batter about twice the size of a pepper into hot oil. Place a pepper on top, then cover pepper completely with more batter. Carefully" splash" oil over batter with a spatula until batter turns a golden color. Remove pepper with spatula; drain on paper towel; serve. Repeat for remaining peppers. Makes 4 servings. By: Mamaci
Roast poblano chilies over gas flame or in broiler until blackened on all sides. Enclose chilies in paper bag. Let stand 10 min. Peel, seed and coarsely chop chilies. Heat 2 Tbsp olive oil in heavy lg skillet over medium-high heat. Add corn kernels and cook until beginning to brown, stirring occasionally, about 5 min. Add jalape
o chilies, garlic, cumin and oregano; saut
2 min. Remove from heat. Mix in roasted poblano chilies, canned tomatoes, 1/2 cup reserved juice from canned tomatoes,
green onions and cilantro. Season with salt and pepper. Cook squash in lg pot of boiling salted water until crisp-tender, about 4 min. Drain. Set aside. Mix cheeses in med bowl.
Preheat oven to 350
f. Lightly oil 15"x10"x2" glass baking dish. Combine 5 cups water and 1 1/2 tsp salt in heavy lg saucepan. Bring to boil. Combine cornmeal and remaining 2 cups water in med bowl. Gradually whisk cornmeal mixture into boiling salted water. Reduce heat to med low. Cook until cornmeal is very ten
der and mixture is thick, stirring often, about 14 min. Remove from heat and mix in yogurt. Spread 2/3 of cornmeal over bottom of prepared dish (cover remaining cornmeal to keep warm). Arrange squash over cornmeal in dish. Sprinkle squash with salt and pepper. Sprinkle 2 cups cheese over squash. Spoon corn kernel mixture evenly over cheese, spreading with spatula. Spread remaining cornmeal evenly over corn kernel mixture. Arrange tomato slices atop cornmeal, pressing gently. Sprinkle with
salt and pepper. Drizzle remaining 1/4 cup juice from canned tomatoes over. Sprinkle remaining cheese evenly over casserole. Bake casserole uncovered until heated through and top is golden, about 1 hour. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil, in 350
f oven until heated through, about 30 min.) Let casserole stand 15 min. Garnish with cilantro sprigs and serve. Serves 8.
3-4 lb boneless pork blade or shoulder roast cut into 1" cubes
6 garlic cloves minced
1/2 cup cilantro chopped
1 tsp salt
Pepper to taste
3 lg oranges dividedGH1 lg lemon
Oil for frying
Warm tortillas
Shredded cheese
Salsa
Guacamole
Place meat in a med size roasting pan. Sprinkle with garlic and cilantro. Season with salt and pepper. Squeeze the juice from one orange and lemon over the meat. Slice the remaining oranges and place over the meat. Cover and bake at 350
f for about 2 hours or until the meat is tender. With a slotted spoon, remove meat and arrange on paper towels to drain well. Heat a sm amount of oil in skillet and fry pork one lb at a time until brown and crispy.
Party]
Mexican Carnitas 3-4 lb boneless pork blade or shoulder roast cut into 1" cubes 6 garlic cloves minced 1/2 cup cilantro chopped 1 tsp salt Pepper to taste 3 lg oranges divided^
32934
22 min
l 2 1/2 hrs
3-4 lb boneless pork blade or shoulder roast cut into 1" cubes
6 garlic cloves minced
1/2 cup cilantro chopped
1 tsp salt
Pepper to taste
3 large oranges divided
1 large lemon
Oil for frying
Warm tortillas
Shredded cheese
Salsa
Guacamole
3-4 lb boneless pork blade or shoulder roast cut into 1" cubes
6 garlic cloves minced
1/2 cup cilantro chopped
1 tsp salt
Pepper to taste
3 lg oranges divided
1 lg lemon
Oil for frying
Warm tortillas
Shredded cheese
Salsa
Guacamole
Mexican Fried ChickenB
PoultryC
MexicanFv3 lb fryer chicken, cut in pieces
1 clove garlic
1/2 tsp salt
1 sm onion, finely diced
4 Tbsp lime juice
Vegetable oilG+1/2 cup flour
1 tsp salt
1 tsp chili powder
Mash the garlic with 1/2 tsp salt until it forms a paste. Rub chicken with garlic mixture. Arrange chicken in shallow glass or plastic dish. Sprinkle with lime juice and onion. Cover and refrigerate for at least 3 hours, turning occasionally. Remove chicken from marinade; pat dry. Put 1/4" oil in skillet; heat until oil is hot then decrease heat to med. Mix flour, 1 tsp of salt and chili powder. Coat chicken with the flour mixture. Place chicken in skillet with the skin sides down. Cover a
Brnd cook 5 min uncover and cook until thickest pieces are no longer pink and juice is clear. Drain on paper towels.
Low Cost]
Mexican Fried Chicken 3 lb fryer chicken, cut in pieces 1 clove garlic 1/2 tsp salt 1 sm onion, finely diced 4 Tbsp lime juice Vegetable oil^
32935
3 hrs
3 lb fryer chicken, cut in pieces
1 clove garlic
1/2 tsp salt
1 sm onion, finely diced
4 tbsp lime juice
Vegetable oil
1/2 cup flour
1 tsp salt
1 tsp chili powder
3 lb fryer chicken, cut in pieces
1 clove garlic
1/2 tsp salt
1 sm onion, finely diced
4 Tbsp lime juice
Vegetable oil
1/2 cup flour
1 tsp salt
1 tsp chili powder
Mongolian BeefB
BeefC
ChineseF
2 lb sirloin steak, boneless
1/3 cup soy sauce
3 Tbsp cornstarch
3 Tbsp shao xing
1 tsp sugar
1 tsp sesame oil
1 tsp chili sauceG
2 Tbsp oil, peanut
4 bn scallion, cut in 3" pieces
1/2 Tbsp oil, peanut
1/4 cup water
2 tsp sweet bean sauce
2 tsp hoisin sauce
Partially freeze steak; slice diagonally across the grain into 3"x 1/4" strips. Set aside. Combine soy sauce, cornstarch, shao xing, sugar, sesame oil, and chili sauce in a bowl; add beef and mix well pour 2 tsp of peanut oil around top of hot wok; allow to heat until it begins to smoke. Add scallions; cover, reduce heat to low, and cook 5 to 6 minutes, stirring occasionally. Remove onions, and drain on paper towels.
Pour 2 Tbsp peanut oil around top of wok; allow to reheat until smoking.
[Add beef mixture; stir-fry 5 min. or until lightly browned. Remove beef with slotted spoon and drain on paper towels reserve 2 Tbsp drippings in wok. Combine water, bean sauce and hoisin sauce; stir well, and add to wok. Bring to a boil. Add scallions and beef; stir-fry 30 seconds or until thoroughly heated. Serve immediately. Yield: 6 servings.
Slice beef very thin (meat will slice easily if partially frozen). Place in bowl and add 1 Tbsp soy sauce, salt, wine, peppercorn powder and 2 Tbsp peanut oil. Cut green onions lengthwise, then in diagonal strips. Mix 1 Tbsp soy sauce and sesame oil in sm bowl. Heat 2 Tbsp oil in skillet or wok until very hot. Add garlic and cook 3 seconds. Add beef and stir-fry over high heat 10 seconds. Add onion and sesame oil mixture and continue to stir-fry until thoroughly heated. Serve at once. MakeB
Put the lemon slices between skin and meat of chicken on thighs and breast. Salt, pepper and brown quickly in some oil or butter. Take chicken out of frying pan and set aside for a moment. Put onion, garlic, saffron, ginger powder and water in the frying pan. Simmer for a few min. and then return chicken to frying pan. Put lid on the pan and let simmer for 30 minutes. Add cumin, coriander and parsley, mix well and let simmer another 5 minutes. Finish with lemon juice and almonds.
Low fat/Low Cal.]
Moroccan Chicken 1 chicken 4 lemon slices Salt and black pepper Vegetable oil 4 coarsely grated onions Few saffron threads 1 tsp ginger powder 2 cloves of garlic (pressed)^
32938
30 min
'1 chicken
4 lemon slices
Salt and black pepper
Vegetable oil
4 coarsely grated onions
Few saffron threads
1 tsp ginger powder
2 cloves of garlic (pressed)
1 cup water
1 tsp all spice
1 tsp cumin
1 tsp coriander (powder)
1 tbsp parsley
Juice of 1/2 lemon
4 oz almonds saut
ed in a little oil
#1 chicken
4 lemon slices
Salt and black pepper
Vegetable oil
4 coarsely grated onions
Few saffron threads
1 tsp ginger powder
2 cloves of garlic (pressed)
1 cup water
1 tsp all spice
1 tsp cumin
1 tsp coriander (powder)
1 Tbsp parsley
Juice of 1/2 lemon
4 oz almonds saut
ed in a little oil
A&Moroccan Chicken with Preserved LemonsB
PoultryC
AfricanF
4 lb chicken, cut in 8 parts
2 Tbsp fresh lemon juice
Salt and pepper, to taste
1 tsp saffron
1 tsp grated ginger root
3 onions, chopped finelyG
1 clove garlic, minced
1 Tbsp cumin powder
1 Tbsp coriander seeds, ground
2 cups homemade chicken stock
12 pitted green olives, sliced
1 Tbsp paprika
H!1 preserve lemon
3 Tbsp olive oil
Season chicken with salt and lemon. Chill 6 hours. Process all the spices, along with the ginger and garlic in a food processor. Brown chicken pieces in the oil. Stir in onions and spice mixture and turn chicken pieces to coat well. Add 1 ladle chicken stock and cook over moderate heat turning pieces often. Remove breast parts after 20 minutes. Continue cooking the rest of the chicken another 25 minutes. Return breast to pan. Add lemon rind very thinly sliced and olives. Cook 5 to 10 minutB:es. Correct seasonings. Serve with white rice or couscous.
Low fat/Low Cal.]
Moroccan Chicken with Preserved Lemons 4 lb chicken, cut in 8 parts 2 Tbsp fresh lemon juice Salt and pepper, to taste 1 tsp saffron 1 tsp grated ginger root 3 onions, chopped finely^
32939
K4 lb chicken, cut in 8 parts
2 tbsp fresh lemon juice
Salt and pepper, to taste
1 tsp saffron
1 tsp grated ginger root
3 onions, chopped finely
1 clove garlic, minced
1 tbsp cumin powder
1 tbsp coriander seeds, ground
2 cups homemade chicken stock
12 pitted green olives, sliced
1 tbsp paprika
1 preserve lemon
3 tbsp olive oil
G4 lb chicken, cut in 8 parts
2 Tbsp fresh lemon juice
Salt and pepper, to taste
1 tsp saffron
1 tsp grated ginger root
3 onions, chopped finely
1 clove garlic, minced
1 Tbsp cumin powder
1 Tbsp coriander seeds, ground
2 cups homemade chicken stock
12 pitted green olives, sliced
1 Tbsp paprika
1 preserve lemon
3 Tbsp olive oil
A!Mussels with White Wine and HerbsB
SeafoodC
FrenchFy4 Tbsp unsalted butter
4 shallots, minced
2 cloves garlic, minced
2 sprigs fresh thyme
2 bay leaves
2 cups dry white wineGr4 lb mussels scrubbed and debearded
1/2 cup coarsely chopped flat-leaf parsley
2 Tbsp cr
me fra
che or sour cream
1. Melt the butter in a Dutch oven set over med heat. Add the shallots and the garlic; cook until transparent, about 3 minutes. Add the thyme, bay leaves, and wine. Bring mixture to a boil over high heat.
2. Add mussels, and cover. Cook, shaking pan often, until mussels open, 5 to 6 minutes. Discard any mussels that fail to open. Using a slotted spoon, transfer mussels to a lg bowl, reserving liquid in pan. Sprinkle 1/4 cup parsley over the mussels.
3. Remove and discard bay leaves and tB
hyme. Return liquid to low heat; stir in cr
me fra
che and remaining 1/4 cup parsley. Cook just until warm again and pour over mussels.
Vegetarian]
Mussels with White Wine and Herbs 4 Tbsp unsalted butter 4 shallots, minced 2 cloves garlic, minced 2 sprigs fresh thyme 2 bay leaves 2 cups dry white wine^
32940
15 min
5 min
4 tbsp unsalted butter
4 shallots, minced
2 cloves garlic, minced
2 sprigs fresh thyme
2 bay leaves
2 cups dry white wine
4 lb mussels scrubbed and debearded
1/2 cup coarsely chopped flat-leaf parsley
2 tbsp cr
me fra
che or sour cream
4 Tbsp unsalted butter
4 shallots, minced
2 cloves garlic, minced
2 sprigs fresh thyme
2 bay leaves
2 cups dry white wine
4 lb mussels scrubbed and debearded
1/2 cup coarsely chopped flat-leaf parsley
2 Tbsp cr
me fra
che or sour cream
New England Boiled DinnerB
BeefC
AmericanF
Seasoning Mix 1 ----
2 tsp salt
1 tsp white pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp ground mace
1/4 tsp ground nutmegG
Seasoning Mix 2 ----
12 black peppercorns
6 allspice berries
4 cloves
4 sm bay leaves
1 tsp dried dill weed
1 tsp mustard seed
1/4 tsp ground nutmeg
H3-lb corned beef brisket, trimmed of fat
1 med green cabbage, cut into 6 wedges, w/sliver of core to hold wedges together
3 cups rutabagas or turnip
6 lg carrots, cut in pieces
8 cups beef stock
1 cup chopped onions
6 unpeeled garlic cloves
18 sm new potatoes
2 sm onions, cut into 8 wedges
4 1/2 cups parsnips cut bite-size
DAY 1: Thoroughly combine the ingredients for Seasoning Mix 1 in a sm bowl. Sprinkle the seasoning mix over the brisket, rub it in well. Place the beef in a bowl and refrigerate overnight.
DAY 2: Remove the brisket from the refrigerator and let it come to room temp. Thoroughly combine the ingredients from Seasoning Mix 2 in a sm bowl. Bring the stock to a boil in a lg heavy pot over high heat. Add all of Seasoning Mix 2, onions and brisket. Bring the stock back to a boil, reduce the heat
to low and cover. Simmer, turning the meat once or twice until the brisket is tender but not falling apart, about 2 to 2 1/2 hours. Add the garlic and potatoes and return to boil. Cover, reduce the heat to low, simmer 10 min. Turn the heat up to high and add the cabbage, pushing it under the meat. Bring back to a boil, reduce heat to low, cover, and simmer 10 min. Turn the heat to high, add all the remaining vegetables and push them under the meat. Bring to a boil, reduce the heat to low, C
cover, and simmer 5 min. Turn off heat and let pot sit, covered, another 5 min. Serve immediately, with mustard or horseradish. Serves 4 to 6
Holiday]
New England Boiled Dinner Seasoning Mix 1 ---- 2 tsp salt 1 tsp white pepper 1 tsp onion powder 1 tsp garlic powder 1/2 tsp black pepper 1/2 tsp ground mace 1/4 tsp ground nutmeg^
32941
40 min
l 1 1/2 hrs
Seasoning Mix 1 ----
2 tsp salt
1 tsp white pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp ground mace
1/4 tsp ground nutmeg
Seasoning Mix 2 ----
12 black peppercorns
6 allspice berries
4 cloves
4 sm bay leaves
1 tsp dried dill weed
1 tsp mustard seed
1/4 tsp ground nutmeg
3-lb corned beef brisket, trimmed of fat
1 med green cabbage, cut into 6 wedges, w/sliver of core to hold wedges together
3 cups rutabagas or turnip
6 large carrots, cut in pieces
8 cups beef stock
1 cup chopped onions
6 unpeeled garlic cloves
18 sm new potatoes
2 sm onions, cut into 8 wedges
4 1/2 cups parsnips cut bite-size
Seasoning Mix 1 ----
2 tsp salt
1 tsp white pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp ground mace
1/4 tsp ground nutmeg
Seasoning Mix 2 ----
12 black peppercorns
6 allspice berries
4 cloves
4 sm bay leaves
1 tsp dried dill weed
1 tsp mustard seed
1/4 tsp ground nutmeg
3-lb corned beef brisket, trimmed of fat
1 med green cabbage, cut into 6 wedges, w/sliver of core to hold wedges together
3 cups rutabagas or turnip
6 lg carrots, cut in pieces
8 cupsB
beef stock
1 cup chopped onions
6 unpeeled garlic cloves
18 sm new potatoes
2 sm onions, cut into 8 wedges
4 1/2 cups parsnips cut bite-size
Orange-Chicken, Szechwan StyleB
PoultryC
ChineseF
1 lb boned chicken breasts
1 tsp thin soy sauce
1 tsp dry sherry
1 egg white
Cornstarch to coat
Peel of 1 med thin-skinned orange
3 scallionsGi6 Tbsp oil
1 bunch broccoli (flowerets only)
6 dried chili peppers
6 slices ginger root, about 1/4" thick
HrSauce ---
3 Tbsp dry sherry
3 Tbsp thin soy sauce
3 Tbsp red wine vinegar
1 1/2 Tbsp sugar
1 1/2 Tbsp orange juice
Trim the fat an gristle from the breasts and separate from the inner filet. Cut the breast lengthwise into 3 sections. Cut all sections on the bias into 1 1/2" pieces. Place in a bowl and add the soy sauce and wine. Mix well. Add the egg white; mix again. Dust with cornstarch. Mix well and refrigerate at least 30 minutes. Bring to room temp and coat with oil before cooking.
Hand-tear the orange peel into 1/2" pieces. Cut the scallions into 1/2" pieces. Place on a plate with the peppers, gi
nger and orange peel.
Blanch the broccoli flowerets by adding to pot of boiling water. Remove the broccoli to colander when it turns dark green (no longer than 15 seconds). Rinse with cold water immediately to stop the cooking, and dry.
Combine the sauce ingredients. Mix well.
Heat a wok and add 1/4 cut oil. Heat for 1 min. or until white smoke appears, then stir-fry the chicken pieces in 3 batches for 45 seconds each batch. Allow oil to reheat between batches.
Add remaining 2 Tbsp oil. He
at for 30 seconds, add the peppers. Stir until lightly charred. Add ginger slices and stir 1 min. then add scallions and stir for 30 seconds.
Mix the sauce and pour around the sides of the wok. Bring to a boil, add chicken, then broccoli. Stir to mix well. Remove to a platter and serve immediately.
Variation thicken the sauce slightly by adding a mixture of 2 tsp cornstarch and 3 Tbsp sauce mixture; add to wok slowly, stirring constantly. Yield: 4 to 6 servings
Orange-Chicken, Szechwan Style 1 lb boned chicken breasts 1 tsp thin soy sauce 1 tsp dry sherry 1 egg white Cornstarch to coat Peel of 1 med thin-skinned orange 3 scallions^
32942
25 min
30 min
r1 lb boned chicken breasts
1 tsp thin soy sauce
1 tsp dry sherry
1 egg white
Cornstarch to coat
Peel of 1 med thin-skinned orange
3 scallions
6 tbsp oil
1 bunch broccoli (flowerets only)
6 dried chili peppers
6 slices ginger root, about 1/4" thick
Sauce -------
3 tbsp dry sherry
3 tbsp thin soy sauce
3 tbsp red wine vinegar
1 1/2 tbsp sugar
1 1/2 tbsp orange juice
j1 lb boned chicken breasts
1 tsp thin soy sauce
1 tsp dry sherry
1 egg white
Cornstarch to coat
Peel of 1 med thin-skinned orange
3 scallions
6 Tbsp oil
1 bunch broccoli (flowerets only)
6 dried chili peppers
6 slices ginger root, about 1/4" thick
Sauce ---
3 Tbsp dry sherry
3 Tbsp thin soy sauce
3 Tbsp red wine vinegar
1 1/2 Tbsp sugar
1 1/2 Tbsp orange juice
Oven-Fried Chicken
PoultryC
AmericanF~2 Tbsp dijon-style mustard
1 Tbsp water
2 tsp honey
4 chicken thighs, skinned
4 drumsticks, skinned
Freshly ground pepperG
Bread crumb coating (look up)
Stir mustard, water and honey together in sm bowl. Trim off fat from chicken pieces. Coat each piece with mustard mixture. Season lightly with salt and pepper. Dip in bread crumb coating to coat with even layer of crumbs. Brush off excess and gently pat crumbs in place. Place chicken, meat side up, in lightly greased jelly roll pan. Bake in center of oven at 400
f until crisp and browned, about 30 min. for breasts, 40 min. for thighs and drumsticks. Serve hot, at room temp or chilled. MakBEes 4 servings. This won a $25,000 prize in a national cooking contest
Combine grated cheese and potato buds, dip chicken pieces in egg then coat with potato cheese mixture. Cook at 350
f for 50-55 min.L
Quick & Easy]OOven-Fried Potato Chicken 2 eggs beaten 1 cup potato buds 1/4 cup grated cheese^
32944
3 min
50 min
;2 eggs beaten
1 cup potato buds
1/4 cup grated cheese
72 eggs beaten
1 cup potato buds
1/4 cup grated cheese
Oven-Fried Spicy ChickenB
PoultryC
American
1/2 cup corn flakes cereal, crushed
1/2 tsp black pepper
1/4 tsp red pepper
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp saltG@4 skinless boneless chicken breasts
Butter or margarine, melted
Mix together all ingredients except butter in a plate. Coat the chicken breasts in the melted butter or margarine and then coat with crumb and spice mixture. Coat again with butter and place in a lightly greased 13"x9" pan. Bake at 350
f for 1 hour or until done.
Quick & Easy]
Oven-Fried Spicy Chicken 1/2 cup corn flakes cereal, crushed 1/2 tsp black pepper 1/4 tsp red pepper 1/2 tsp chili powder 1/2 tsp garlic powder 1/2 tsp paprika 1/4 tsp salt^
32945
12 min
1/2 cup corn flakes cereal, crushed
1/2 tsp black pepper
1/4 tsp red pepper
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp salt
4 skinless boneless chicken breasts
Butter or margarine, melted
1/2 cup corn flakes cereal, crushed
1/2 tsp black pepper
1/4 tsp red pepper
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp salt
4 skinless boneless chicken breasts
Butter or margarine, melted
Oven-Fried Corn Flake ChickenB
PoultryC
AmericanF
3 lb chicken, cut up, fryer
2 lg eggs, slightly beaten
4 Tbsp milk
2 1/2 cups corn flakes, crushed*
2 tsp salt
1/2 tsp pepper
5 Tbsp butter, melted
dPreheat oven to 350
f. Wash chicken and pat dry. Mix together eggs and milk. Separately mix corn flake crumbs, salt and pepper. Dip chicken into milk and egg mixture then into the crumb mixture coating each piece evenly. Set in well-greased baking pan. Drizzle with melted butter. Bake uncovered for 1 hour.
3/4 lb canned red or white kidney beans, drained and rinsed
1/2 med cabbage, shredded
1 lb rigatoni
1/2 cup parmesan cheese, freshly grated
Cut the pancetta into sm pieces and cook in a sm skillet until the fat is rendered. Remove to paper towels. Prick the sausages, put in a skillet and cover with water. Bring to a boil. Pour off the water and either broil the sausages or cook them slowly in the skillet over medium-low heat until nicely browned. Slice sausages and remove to paper towels. Heat the olive oil in a lg skillet. Add the garlic, onion, leek and parsley, and saut
until limp. Add the carrot, basil, turnip, and season
ing. Saut
gently for 3-4 minutes. Add tomatoes, zucchini and butter and continue to simmer. Add the sausages, kidney beans, and pancetta and taste for seasoning. Add the shredded cabbage. Cover and saut
gently for about 5 min. or until the cabbage is tender. Meanwhile, cook rigatoni. Drain and arrange in a flat baking dish. Pour sauce over all. Sprinkle with parmesan cheese and run under the broiler to brown lightly. 12 servings recipe by:" the new james beard"
Pasta Asciutta Rustica 1/2 lb pancetta, cut into sm strips 2 lb sweet italian sausage 1/3 cup olive oil 6 cloves garlic, crushed 1 med onion, finely chopped 1 leek, diced 1/4 cup parsley, chopped^
32948
1/2 lb pancetta, cut into small strips
2 lbs sweet italian sausage
1/3 cup olive oil
6 cloves garlic, crushed
1 medium onion, finely chopped
1 leek, diced
1/4 cup parsley, chopped
1 carrot, cut in thin rounds
1 turnip, diced
2 tsp basil
Salt and pepper, to taste
1 1/4 lbs canned italian plum tomatoes
2 zucchini, cut in thin slices
1/4 cup butter
3/4 lb canned red or white kidney beans, drained and rinsed
1/2 med cabbage, shredded
1 lb rigatoni
1/2 cup parmesan cheese, freshly grated
1/2 lb pancetta, cut into sm strips
2 lb sweet italian sausage
1/3 cup olive oil
6 cloves garlic, crushed
1 med onion, finely chopped
1 leek, diced
1/4 cup parsley, chopped
1 carrot, cut in thin rounds
1 turnip, diced
2 tsp basil
Salt and pepper, to taste
1 1/4 lb canned italian plum tomatoes
2 zucchini, cut in thin slices
1/4 cup butter
3/4 lb canned red or white kidney beans, drained and rinsed
1/2 med cabbage, shredded
1 lb rigatoni
1/2 cup parmesan cheese, freshly grated
A Paul Prudhomme's Cajun Meat LoafB
BeefC
SouthernF{Seasoning Mix ----
2 bay leaves, whole
1/2 tsp pepper, white
1 tsp salt
1/2 tsp cumin, ground
1 tsp pepper, cayenne, groundG
1/2 tsp nutmeg, ground
1 tsp pepper, black
Main Ingredients ----
4 Tbsp butter, unsalted
1/2 cup milk, evaporated
3/4 cup onion, finely chopped
1/2 cup catsup
1/2 cup green bell pepper, chopped
1 1/2 lb lean ground beef
1/4 cup green onion, chopped fine
1/2 lb pork, ground
2 tsp garlic, minced
2 eggs, lightly beaten
1 Tbsp tabasco sauce
1 cup bread crumbs, very fine
1 Tbsp worcestershire sauce
Combine the seasoning mix ingredients in a sm bowl and set aside. Melt the butter in a 1-qt saucepan over med heat. Add onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire and seasoning mix. Saut
until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temp.
Place the
ground beef and pork in an ungreased 13"x9" baking pan. Add eggs, cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1 1/2" high, 6" wide and 12" long. Bake uncovered at 350
f for 25 minutes, then raise heat to 400
f and continue cooking until done, about 35 min. longer. From Paul Prudhomme's" Louisiana Kitchen" Serving Size : 6
Holiday]
Paul Prudhomme's Cajun Meat Loaf Seasoning Mix ---- 2 bay leaves, whole 1/2 tsp pepper, white 1 tsp salt 1/2 tsp cumin, ground 1 tsp pepper, cayenne, ground^
32949
30 min
Seasoning Mix ----
2 bay leaves, whole
1/2 tsp pepper, white
1 tsp salt
1/2 tsp cumin, ground
1 tsp pepper, cayenne, ground
1/2 tsp nutmeg, ground
1 tsp pepper, black
Main Ingredients ----
4 tbsp butter, unsalted
1/2 cup milk, evaporated
3/4 cup onion, finely chopped
1/2 cup catsup
1/2 cup green bell pepper, chopped
1 1/2 lb lean ground beef
1/4 cup green onion, chopped fine
1/2 lb pork, ground
2 tsp garlic, minced
2 eggs, lightly beaten
1 tbsp tabasco sauce
1 cup bread crumbs, very finB
1 tbsp worcestershire sauce
Seasoning Mix ----
2 bay leaves, whole
1/2 tsp pepper, white
1 tsp salt
1/2 tsp cumin, ground
1 tsp pepper, cayenne, ground
1/2 tsp nutmeg, ground
1 tsp pepper, black
Main Ingredients ----
4 Tbsp butter, unsalted
1/2 cup milk, evaporated
3/4 cup onion, finely chopped
1/2 cup catsup
1/2 cup green bell pepper, chopped
1 1/2 lb lean ground beef
1/4 cup green onion, chopped fine
1/2 lb pork, ground
2 tsp garlic, minced
2 eggs, lightly beaten
1 Tbsp tabasco sauce
1 cup bread crumbs, very fine
1 Tbsp worcestershire sauce
A$Paul Prudhomme's Slow-Roasted TurkeyB
PoultryC
SouthernF
Seasoning Mix -------
2 tsp salt
2 tsp sweet paprika
2 tsp onion powder
1 3/4 tsp garlic powder
1 tsp dry mustard, ground
1 tsp dried sweet basil leavesG
1 tsp dried thyme leaves
3/4 tsp white pepper
1/2 tsp black pepper
1/2 tsp ground cayenne pepper
10- 12-lb turkey
36 garlic cloves, peeled and halved
1 med onion, peeled, qtered, and separated
2 celery ribs, cut into half crosswise
1/2 lg green bell pepper, cored, seeded, and cut into 2" strips
2 lg carrots, peeled and cut into halves lengthwise
Combine the seasoning mix ingredients in a sm bowl. Remove but do not discard the lg fatty deposits found inside the flaps by the breast and tail cavities of the turkey. Place a 10" skillet over high heat and render the turkey fat. Discard all but 1 Tbsp and return this to the skillet. Add the garlic and 1/2 tsp of the seasoning mix. Saut
until the garlic just begins to soften and turn brown, about 2 to 3 minutes. Remove from the heat and drain. Blot with paper towels any fat that may sti
ll remain, and set aside to cool.
Preheat oven to 225
f. Work your fingers between the breast meat and the skin to form pockets. Place the cooled Saut
d garlic evenly inside these pockets. Sprinkle 2 Tbsp of the seasoning mix inside the breast cavity, then place the celery, bell pepper, and carrots inside the cavity. Put the carrots in last because they are the easiest to place.
Sprinkle the remaining seasoning mix evenly over the outside of the turkey. Place the turkey in a lg roasting
pan and roast uncovered until tender and golden brown, about 6 to 6 1/2 hours. To test for doneness, after about 6 hours, remove the turkey from the oven and run a skewer into the thickest part of the thigh along the bone. Remove the skewer and press down on the hole. If the liquid runs clear, the turkey is done. If not, place the turkey back into the oven, and continue to check at intervals until the liquid runs clear. Serves 10 to 12.
2 Tbsp minced mixed fresh herbs (especially rosemary and thyme)
1 tsp dijon mustard
1/3 cup white wineG<1/4 tsp salt
Freshly ground pepper
Handful mixed fresh herbs
Separate skin from meat by inserting inverted tsp between skin and meat, starting at breast and working down to thigh. Combine garlic, shallot, minced herbs, mustard and white wine in processor or blender and process together. Spoon mixture under skin clear down to thigh. Massage skin to disperse mixture evenly. Season surface and cavity with salt and pepper. Place handful of herbs in cavity. Set chicken, breast side up on foil-lined shallow roasting pan. (chicken can be baked immediately
or covered with plastic wrap and refrigerated overnight.) Place pan on oven rack set in lower third of 450
f oven. Roast until juice runs clear rather than pink when thigh is pierced with knife, about 45 to 50 minutes. Let chicken stand 10 min. before serving. Makes 4 servings.
Low fat/Low Cal.
Perfectly Roasted Chicken 4 lb chicken, washed, patted dry 3 lg cloves garlic, minced 1 lg shallot, minced 2 Tbsp minced mixed fresh herbs (especially rosemary and thyme) 1 tsp dijon mustard 1/3 cup white wine^
32952
18 min
50 min
4 lb chicken, washed, patted dry
3 lg cloves garlic, minced
1 lg shallot, minced
2 tbsp minced mixed fresh herbs (especially rosemary and thyme)
1 tsp dijon mustard
1/3 cup white wine
1/4 tsp salt
Freshly ground pepper
Handful mixed fresh herbs
4 lb chicken, washed, patted dry
3 lg cloves garlic, minced
1 lg shallot, minced
2 Tbsp minced mixed fresh herbs (especially rosemary and thyme)
1 tsp dijon mustard
1/3 cup white wine
1/4 tsp salt
Freshly ground pepper
Handful mixed fresh herbs
Poached Provencal Salmon B
SeafoodC
FrenchF
Sauce Pistou ----
1 cup olive oil
2 Tbsp sherry wine vinegar
1 bunch basil leaves, chopped
3 shallots, minced
4 ripe tomatoes, peeled, seeded and chopped fine
Grated rind of half a lemon
Salt, freshly ground pepper, and cayenne pepper to taste
1 Tbsp minced fresh chives
1 Tbsp minced fresh tarragon
Salmon:
2 carrots, peeled
91 leek, white part only
2 stalks celery, with strings removed
2 qrt court bouillon
2 lb Chinook or King salmon fillets
Court Bouillon ----
2 med carrots
2 stalks celery
1 leek
1 sprig of fresh thyme or a pinch of dried thyme
1 bay leaf
1 tsp salt
1/2 tsp freshly ground pepper
2 qrt water
2 cups dry white wine
1. Combine all ingredients for the Sauce Pistou and let marinate overnight, unrefrigerated.
2. Cut carrots, leek and celery into julienne. Cook them in 1 cup strained court bouillon until tender but still crisp. Drain and reserve.
3. Wrap each salmon fillet in aluminum foil and poach in court bouillon for approximately 5 minutes. To check the
of doneness, remove one pkg from the liquid and unwrap. The center should still be slightly pink.
Presentation: Divide julienne of vegetables amo
}ng serving plate. Arrange salmon fillets in the center of the julienne and top each fillet with a Tbsp of the sauce pistou. Serve remaining sauce separately.
Court Bouillon
1. Slice carrots, celery and leek into 1/4" pieces. Place in the bottom of a saucepan.
2. Add the remaining ingredients and bring to a boil. Boil for 20 minutes. Use as needed. Makes approximately 2 quarts.
1. In a 4-5 qt pan, mix broth and polenta. Stir over high heat until mixture starts to bubble, about 5 minutes. Reduce heat and simmer, stirring often, until polenta feels creamy and smooth when tasted, 15 to 20 minutes.
2. Squeeze water out of spinach. Mix spinach with ricotta.
3. In a shallow 3 qt casserole, spread 1/3 of the porcini tomato sauce. Spoon about 1/2 of the hot polenta in dollops over sauce. Spread or dot polenta with 1/2 the ricotta mixture, and sprinkle with 1/2 the mozzar
ella and 1/3 the parmesan cheese. Repeat to make 1 more layer, then top with remaining sauce and parmesan cheese.
4. Bake, uncovered, in a 375
f oven until hot in center, about 30 minutes.
5. Let stand 10 minutes. Spoon or cut out portions. Makes: 8 servings.
f. Place the garlic and rosemary in the cavity of the chicken. Use a terra cotta casserole. Make a 1" layer of the salt in the bottom of the casserole. Place the chicken on the layer of salt. Pour the remaining salt over the chicken so that it is completely covered. Place the lid on the casserole. Place the casserole in the oven. Bake for 10 minutes. Increase the oven temp to 400
. Bake for 1 1/2 hours. Remove the casserole from the oven. Uncover. Let rest for sev
eral minutes. Use a wooden mallet to crack the solid white crust of salt. Remove the salt crust. Transfer the chicken to a serving dish. The chicken should be golden and the skin should be crisp. Brush off any loose salt. Serve immediately. Yields 4 servings
Low fat/Low Cal.]{Pollo Al Sale, Chicken Cooked in Salt 3 lb chicken 1 clove garlic, unpeeled 1 sprig fresh rosemary 2 lb coarse grained salt^
32955
12 min
l 1 1/2 hrs
[3 lb chicken
1 clove garlic, unpeeled
1 sprig fresh rosemary
2 lb coarse grained salt
W3 lb chicken
1 clove garlic, unpeeled
1 sprig fresh rosemary
2 lb coarse grained salt
Pork Chops MarsalaB
PorkC
ItalianF
4 loin pork chops, 1/2" to 3/4" thick
Salt & pepper
1/2 tsp crushed sage
1/2 tsp minced garlic
1/2 Tbsp olive oil
1/2 cup water
1 1/2 Tbsp marsala wineGK4 pineapple slices, saut
d in butter until hot
1/2 tsp flour
1/2 Tbsp water
Season the pork chops to taste with salt and pepper. Rub with sage and garlic. Heat oil in a lg heavy skillet over medium-high heat until hot but not smoking. Brown chops on both sides. Stir in water and marsala, cover and simmer 30-40 min. until the chops are tender. Place Saut
d pineapple slices on serving platter. Top each pineapple slice with a pork chop and keep warm. Blend flour and 1/2 Tbsp water and stir into drippings in skillet. Bring to boil and cook, stirring, until thickened.
B9Spoon sauce over chops and serve immediately. Serves 2-3.
Quick & Easy]
Pork Chops Marsala 4 loin pork chops, 1/2" to 3/4" thick Salt & pepper 1/2 tsp crushed sage 1/2 tsp minced garlic 1/2 Tbsp olive oil 1/2 cup water 1 1/2 Tbsp marsala wine^
32956
25 min
4 loin pork chops, 1/2" to 3/4" thick
Salt & pepper
1/2 tsp crushed sage
1/2 tsp minced garlic
1/2 tbsp olive oil
1/2 cup water
1 1/2 tbsp marsala wine
4 pineapple slices, saut
d in butter until hot
1/2 tsp flour
1/2 tbsp water
4 loin pork chops, 1/2" to 3/4" thick
Salt & pepper
1/2 tsp crushed sage
1/2 tsp minced garlic
1/2 Tbsp olive oil
1/2 cup water
1 1/2 Tbsp marsala wine
4 pineapple slices, saut
d in butter until hot
1/2 tsp flour
1/2 Tbsp water
A#Pork Chops Smothered in Onion GravyB
PorkC
AmericanF
Dry Rub ----
2 1/2 tsp salt
1 1/2 tsp onion powder
1 tsp sweet basil, dried
1 tsp cardamom, ground
1 1/2 tsp cayenne
1 tsp chervil, dried
1 tsp cumin
1 tsp paprika, sweet hungarian
1 1/2 tsp sage, ground
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp white pepper
1 1/2 tsp chili powder, hotH
6 pork chops, about 1" thick
1 1/2 cup white potatoes, peeled & diced into 1" cubes
3 cup stock, pork or chicken
1 Tbsp vegetable oil
6 cup onions, julienned
1 Tbsp ginger, fresh, minced
1 Tbsp garlic, minced
4 Tbsp butter, unsalted
Combine the seasoning mix in a bowl and mix well. Sprinkle both sides of the pork chops evenly with the seasoning mix. Puree the diced potato with 2 cups of the stock in a blender or food processor and set aside. In a lg skillet, heat the oil until it is almost smoking. Add the pork chops and cook, turning once, until they are well browned on both sides. Do not to cook them through, just seal and caramelize them. About 6 or 7 min. Remove the pork chops from the skillet and add the onions,
along with 2 tsp of the seasoning mix into the skillet. Cook, stirring the onions every min or so, until they start to brown and caramelize, about 6 or 7 min. Remove the onions from the skillet and add the potato puree, ginger, garlic, butter and the remaining dry rub seasoning mix. Whisk the mixture until it returns to a full boil, then lower the heat to med and simmer briskly for about 6 min. Return the chops, along with any juices to the skillet and add the onions back. Simmer until theC
1 1/2 cup white potatoes, peeled & diced into 1" cubes
3 cup stock, pork or chicken
1 tbsp vegetable oil
6 cup onions, julienned
1 tbsp ginger, fresh, minced
1 tbsB*p garlic, minced
4 tbsp butter, unsalted
Dry Rub ----
2 1/2 tsp salt
1 1/2 tsp onion powder
1 tsp sweet basil, dried
1 tsp cardamom, ground
1 1/2 tsp cayenne
1 tsp chervil, dried
1 tsp cumin
1 tsp paprika, sweet hungarian
1 1/2 tsp sage, ground
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp white pepper
1 1/2 tsp chili powder, hot
6 pork chops, about 1" thick
1 1/2 cup white potatoes, peeled & diced into 1" cubes
3 cup stock, pork or chicken
1 Tbsp vegetable oil
6 cup onions, julienned
1 Tbsp ginger, fresh, minced
1 Tbsp garliB!c, minced
4 Tbsp butter, unsalted
Pork Chops with Juniper SauceB
PorkC
AmericanFjButter or cooking oil for frying
1 onion, chopped
6 pork chops
2 bay leaves
6 peppercorns
1/2 pt dry ciderG
For The Sauce ----
1 oz butter
1 clove garlic, finely chopped
2 tsp juniper berries, crushed
1 oz flour
4 Tbsp yogurt
Freshly ground black pepperH
Preheat the oven to Gas Mark 4/350
f. Heat the fat in a pan and gently fry the onions until golden. Remove from the pan and keep warm. Put the chops in the pan and lightly brown on both sides, then remove them to a casserole dish and add the fried onions, the bay leaves, peppercorns and cider. Cover and cook in the oven for 45 min. Remove the chops from the casserole and keep them warm. Pour the stock into a jug or pan. Melt the butter for the sauce in a saucepan and gently fry the garlic
2 and juniper berries until the garlic just begins to brown. Add the flour and stir well until smooth. Gradually pour in the stock and stir. Remove from the heat and stir in the yogurt. Add pepper and salt to taste. Put the chops back in the casserole dish and pour the sauce over them. Serve hot. Yield: 6.
Low fat/Low Cal.]
Pork Chops with Juniper Sauce Butter or cooking oil for frying 1 onion, chopped 6 pork chops 2 bay leaves 6 peppercorns 1/2 pt dry cider^
32958
30 min
l 1 1/2 hrs
Butter or cooking oil for frying
1 onion, chopped
6 pork chops
2 bay leaves
6 peppercorns
1/2 pint dry cider
For The Sauce ----
1 oz butter
1 clove garlic, finely chopped
2 tsp juniper berries, crushed
1 oz flour
4 tbsp yogurt
Freshly ground black pepper
Butter or cooking oil for frying
1 onion, chopped
6 pork chops
2 bay leaves
6 peppercorns
1/2 pt dry cider
For The Sauce ----
1 oz butter
1 clove garlic, finely chopped
2 tsp juniper berries, crushed
1 oz flour
4 Tbsp yogurt
Freshly ground black pepper
A'Pork Chops with Tarragon and White WineB
PorkC
AmericanFv2 Tbsp butter, divided
1 Tbsp nut oil
2 lg pork chops or 4 sm ones
2 Tbsp tarragon leaves
4 oz white wine, not too dry
Add 1 Tbsp butter to a frying pan with the oil. Before the oil starts to smoke, add the chops. Cook them over a moderate heat and brown on each side, about 4 min on each side. Pour out any excess fat from the pan, season the chops with salt, pepper and tarragon. Pour in the wine and simmer covered, for 2 min, turning once. Remove the chops to a warm place, turn up the heat and boil until the liquid has reduced to a little more than a couple of Tbsp then add remaining butter. Pour over chopB
Quick & Easy]
Pork Chops with Tarragon and White Wine 2 Tbsp butter, divided 1 Tbsp nut oil 2 lg pork chops or 4 sm ones 2 Tbsp tarragon leaves 4 oz white wine, not too dry^
32959
5 min
20 min
~2 tbsp butter - divided
1 tbsp nut oil
2 lg pork chops or 4 sm ones
2 tbsp tarragon leaves
4 oz white wine - not too dry
x2 Tbsp butter, divided
1 Tbsp nut oil
2 lg pork chops or 4 sm ones
2 Tbsp tarragon leaves
4 oz white wine, not too dry
Pork in Green Sauce
PorkC
MexicanFr2 lb pork, in pieces
2 lb green tomatillos
4 green chilies
1 onion
2 cloves garlic
3 sprigs cilantro
Salt to tasteG 5 tsp oilI
Fry the meat in oil until cooked, add salt. In 2 cups of water cook the tomatillos with the green chilies. Liquefy the garlic, cilantro and onion. Add all of the above ingredients to the meat and let simmer for 15 minutes. Serve with beans.L
Quick & Easy]
Pork in Green Sauce 2 lb pork, in pieces 2 lb green tomatillos 4 green chilies 1 onion 2 cloves garlic 3 sprigs cilantro Salt to taste^
32960
8 min
45 min
2 lb pork, in pieces
2 lb green tomatillos
4 green chilies
1 onion
2 cloves garlic
3 sprigs cilantro
Salt to taste
5 tsp oil
}2 lb pork, in pieces
2 lb green tomatillos
4 green chilies
1 onion
2 cloves garlic
3 sprigs cilantro
Salt to taste
5 tsp oil
A$Pork Rib Roast with Pear-Thyme SauceB
PorkC
California
10-rib pork loin roast (ab 5 1/2 lb), trimmed of excess fat, ribs
frenched (see note)
3 garlic cloves, thinly sliced
2 Tbsp plus 1/2 tsp thyme leaves, plus 4 thyme sprigs
Kosher salt
Ground pepperG
2 Tbsp olive oil
2 med onions, peeled and cut into thick wedges, root ends left intact
4 med Bartlett pears, halved, cored and cut into thick wedges
1 1/2 qrt pear cider or apple ciderHt1/2 sm cinnamon stick
10 black peppercorns
1 whole clove
2 Tbsp minced shallots
30 tiny cherry tomatoes, for garnish
1. Make 20 sm incisions all over the fatty side of the pork roast. Insert a slice of garlic in each slit. Season the meat all over with 2 Tbsp of the thyme leaves, 1 1/2 Tbsp of salt and 1 Tbsp of ground pepper. Cover and refrigerate overnight.
2. Preheat the oven to 400
f. Coat the bottom of a very lg roasting pan with the olive oil. Set the pork roast in the pan, fat side up, and surround it with the onion wedges. Roast the pork for 45 minutes. Add the pear wedges to the pan, turning t
hem to coat with the drippings. Continue roasting the pork for 20 to 30 min. longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 150
. Set the pork on a lg platter and surround it with the roasted pears and onions. Cover with foil.
3. Meanwhile, in a lg saucepan, combine the pear cider, thyme sprigs, cinnamon stick, peppercorns and clove. Boil over high heat until reduced to 2 1/2 cups, about 30 minutes.
4. Discard the fat from the roasting pa
n and set the pan over moderate heat. Add the shallots and cook, stirring, until wilted, about 3 minutes. Add the reduced pear cider and bring to a boil, scraping up any browned bits. Transfer the sauce to a sm saucepan and simmer over moderate heat until reduced to 1 cup, about 8 minutes. Strain the sauce and add the remaining 1/2 tsp of thyme leaves. Season with salt and pepper.
5. Carve the meat and arrange the chops on a platter. Arrange the roasted pears and onions and the cherry tom
atoes around the pork and serve with the pear-cider sauce. Note: Have your butcher french the bones (scrape the bones clean of meat, fat and gristle.) Yield: 10 servings From Food & Wine magazine
Holiday]
Pork Rib Roast with Pear-Thyme Sauce 10-rib pork loin roast (ab 5 1/2 lb), trimmed of excess fat, ribs frenched (see note) 3 garlic cloves, thinly sliced 2 Tbsp plus 1/2 tsp thyme leaves, plus 4 thyme sprigs Kosher salt Ground pepper^
32961
30 min
l 2 1/2 hrs
10-rib pork loin roast (ab 5 1/2 lb), trimmed of excess fat, ribs
frenched (see note)
3 garlic cloves, thinly sliced
2 tbsp plus 1/2 tsp thyme leaves, plus 4 thyme sprigs
Kosher salt
Ground pepper
2 tbsp olive oil
2 med onions, peeled and cut into thick wedges - root ends left intact
4 med Bartlett pears - halved, cored and cut into thick wedges
1 1/2 quarts pear cider or apple cider
1/2 sm cinnamon stick
10 black peppercorns
1 whole clove
2 tbsp minced shallots
30 tiny cherry tomatoes,
for garnish
10-rib pork loin roast (ab 5 1/2 lb), trimmed of excess fat, ribs
frenched (see note)
3 garlic cloves, thinly sliced
2 Tbsp plus 1/2 tsp thyme leaves, plus 4 thyme sprigs
Kosher salt
Ground pepper
2 Tbsp olive oil
2 med onions, peeled and cut into thick wedges, root ends left intact
4 med Bartlett pears, halved, cored and cut into thick wedges
1 1/2 qrt pear cider or apple cider
1/2 sm cinnamon stick
10 black peppercorns
1 whole clove
2 Tbsp minced shallots
30 tiny cherry tomatoes, for gaB
rnish
Portobello Mushroom LasagnaB
PastaC
CaliforniaF
1 Tbsp olive oil
2 lg portobello mushrooms, sliced 1/4" thick
2 cloves garlic, minced
1/2 med onion, sliced
1 Tbsp thyme
1/4 cup dry white wineG
2 cups cream
1/4 tsp ground nutmeg
1 Tbsp flour
1/2 tsp salt
12 whole wheat lasagna noodles, cooked al-dente
1 cup mozzarella cheese, gratedH:1 cup parmesan cheese, grated
6 oz prosciutto, sliced thin
Heat frying pan. Add olive oil, garlic and onions and simmer until mixture begins to brown. Add mushrooms and stir. Add wine and thyme and cook about 10 min or until mushrooms are done and most of the liquid is cooked off. Set aside to cool. Heat cream to a boil in a sm pan on med heat, reduce heat, add nutmeg and simmer about 10 min. Add salt and stir. Add flour, a little at a time, while whisking to blend evenly. Cook another 5 min continuously whisking until thickened. Set aside. Cook l
asagna noodles al-dente, as per instructions. Rinse with cool water and drain well.
In a 9"X9" oven proof pan/casserole, pour 1/4 cup of cream sauce and coat bottom. Cover with a single layer of noodles. Cover with cooked mushrooms spread evenly. Cover with another layer of noodles. Cover with a layer of Mozzarella. Cover with another layer of noodles. Cover with the Prosciutto. Cover with the final layer of noodles. Pour remaining cream sauce evenly over the ingredients. Cover with the P
C^armesan cheese.
Cook in at 350
f oven for 20 min or until the top is just starting to brown.
Holiday]
Portobello Mushroom Lasagna 1 Tbsp olive oil 2 lg portobello mushrooms, sliced 1/4" thick 2 cloves garlic, minced 1/2 med onion, sliced 1 Tbsp thyme 1/4 cup dry white wine^
32962
30 min
45 min
a1 tbsp olive oil
2 lg portobello mushrooms, sliced 1/4" thick
2 cloves garlic, minced
1/2 med onion, sliced
1 tbsp thyme
1/4 cup dry white wine
2 cups cream
1/4 tsp ground nutmeg
1 tbsp flour
1/2 tsp salt
12 whole wheat lasagna noodles, cooked al-dente
1 cup mozzarella cheese, grated
1 cup parmesan cheese, grated
6 oz prosciutto, sliced thin
W1 Tbsp olive oil
2 lg portobello mushrooms, sliced 1/4" thick
2 cloves garlic, minced
1/2 med onion, sliced
1 Tbsp thyme
1/4 cup dry white wine
2 cups cream
1/4 tsp ground nutmeg
1 Tbsp flour
1/2 tsp salt
12 whole wheat lasagna noodles, cooked al-dente
1 cup mozzarella cheese, grated
1 cup parmesan cheese, grated
6 oz prosciutto, sliced thin
Portuguese Chicken (Two)B
PoultryC
Spanish/PortugueseF
3 lb chicken, cut in 8 pieces
1/4 lb prosciutto cut into 1/4" cubes
4 med tomatoes, seeded and chopped
Salt and pepper, to taste
2 cloves garlic, crushed
12 pearl onions, peeledGl4 Tbsp very cold butter, diced
1/2 cup port or madera wine
2 Tbsp cognac
1 cup dry white wine
2 Tbsp mustard
WSeason chicken pieces with salt and pepper. Chill 1 hour. Preheat oven to 375
f. Place chicken in a baking dish. Add prosciutto, tomatoes, garlic and onions. Spread chilled pieces of butter on top. Add wines, cognac and mustard. Cover and bake for about 50 min. until cooked. Remove lid and bake further 30 min. to brown. Serve with potatoes.
Portuguese Chicken (Two) 3 lb chicken, cut in 8 pieces 1/4 lb prosciutto cut into 1/4" cubes 4 med tomatoes, seeded and chopped Salt and pepper, to taste 2 cloves garlic, crushed 12 pearl onions, peeled^
32963
12 min
l 1 1/4 hrs
#3 lb chicken, cut in 8 pieces
1/4 lb prosciutto cut into 1/4" cubes
4 med tomatoes, seeded and chopped
Salt and pepper, to taste
2 cloves garlic, crushed
12 pearl onions, peeled
4 tbsp very cold butter, diced
1/2 cup port or madera wine
2 tbsp cognac
1 cup dry white wine
2 tbsp mustard
3 lb chicken, cut in 8 pieces
1/4 lb prosciutto cut into 1/4" cubes
4 med tomatoes, seeded and chopped
Salt and pepper, to taste
2 cloves garlic, crushed
12 pearl onions, peeled
4 Tbsp very cold butter, diced
1/2 cup port or madera wine
2 Tbsp cognac
1 cup dry white wine
2 Tbsp mustard
Potato & Ham ScallopB
PorkC
SouthernF
2 cup cooked ham
8 med potatoes, peeled and thinly sliced
1/4 cup onion, chopped
1/2 cup all-purpose flour
2 cup milk
3 Tbsp dry bread crumbsG81 Tbsp butter or margarine
2 Tbsp parsley finely snipped
Place half the ham in a 2 qt casserole. Cover with half the potatoes and half the onion. Stir half the flour over, season with salt and pepper. Repeat layering ham, potatoes and onion. Sift remaining flour on top. Pour milk over all. Bake covered, at 350
f untill potatoes are nearly tender to 1-1/4 hours. Uncover. Combine bread crumbs and melted butter; sprinkle on top of casserole. Top with parsley. Bake 15 min longer. Serves 4-6.
CQ H)8
Holiday]
Potato & Ham Scallop 2 cup cooked ham 8 med potatoes, peeled and thinly sliced 1/4 cup onion, chopped 1/2 cup all-purpose flour 2 cup milk 3 Tbsp dry bread crumbs^
32964
22 min
l 1 1/2 hrs
2 cup cooked ham
8 med potatoes, peeled and thinly sliced
1/4 cup onion, chopped
1/2 cup all-purpose flour
2 cup milk
3 tbsp dry bread crumbs
1 tbsp butter or margarine
2 tbsp parsley finely snipped
2 cup cooked ham
8 med potatoes, peeled and thinly sliced
1/4 cup onion, chopped
1/2 cup all-purpose flour
2 cup milk
3 Tbsp dry bread crumbs
1 Tbsp butter or margarine
2 Tbsp parsley finely snipped
A%Ragu di Carne (Bolognese Meat Sauce) B
BeefC
ItalianF
5 Tbsp olive oil
1/4 tsp red pepper flakes
1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
1/2 cup onion, finely chopped
4 garlic cloves, thickly sliced
1 lg bay leaf
1 Tbsp fresh sage, chopped
2 Tbsp fresh basil, chopped
2 oz prosciutto, finely diced
1/4 lb veal, ground
1/4 lb lamb, ground
1/4 lb beef, ground
1/3 cup red wineH^1/2 cup tomato sauce
2 Tbsp tomato paste
2 cups chicken or beef stock
Salt and pepper to taste
1) Heat oil in a lg saucepan on high heat until sizzling, about two minutes. Add the red pepper flakes, celery, carrots, onion, garlic, bay leaf, sage and basil and cook for 2 minutes, stirring constantly. Reduce the heat to med low and cook ten min. more, stirring occasionally.
2) Raise the heat to high, add the prosciutto, veal, lamb and beef and cook, stirring constantly, for two minutes. Add the wine, reduce the heat to med and let it cook until almost evaporated, about five minutes.
,Raise the heat to high, add the tomato sauce, tomato paste and stock and bring to a boil. Reduce the heat to a simmer, cover and cook for 45 minutes, stirring twice.
3) For a thicker sauce, remove the cover during the last 15 min. of cooking. Taste for salt and pepper. From Cucina Amore. Serves 4-6
Holiday]
Ragu di Carne (Bolognese Meat Sauce) 5 Tbsp olive oil 1/4 tsp red pepper flakes 1/2 cup celery, finely chopped 1/2 cup carrots, finely chopped 1/2 cup onion, finely chopped 4 garlic cloves, thickly sliced 1 lg bay leaf^
32965
25 min
l 1 1/4 hrs
5 tbsp olive oil
1/4 tsp red pepper flakes
1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
1/2 cup onion, finely chopped
4 garlic cloves, thickly sliced
1 large bay leaf
1 tbsp fresh sage, chopped
2 tbsp fresh basil, chopped
2 oz prosciutto, finely diced
1/4 lb veal, ground
1/4 lb lamb, ground
1/4 lb beef, ground
1/3 cup red wine
1/2 cup tomato sauce
2 tbsp tomato paste
2 cups chicken or beef stock
Salt and pepper to taste
5 Tbsp olive oil
1/4 tsp red pepper flakes
1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
1/2 cup onion, finely chopped
4 garlic cloves, thickly sliced
1 lg bay leaf
1 Tbsp fresh sage, chopped
2 Tbsp fresh basil, chopped
2 oz prosciutto, finely diced
1/4 lb veal, ground
1/4 lb lamb, ground
1/4 lb beef, ground
1/3 cup red wine
1/2 cup tomato sauce
2 Tbsp tomato paste
2 cups chicken or beef stock
Salt and pepper to taste
Reuben Loaf B
BeefC
American
1 Tbsp vegetable oil
1 carrot, chopped
1 sm onion, chopped
1/2 lb cooked corned beef
1 lb lean ground chuck
1 cup rye bread crumbs
1/2 cup well-drained sauerkrautG
2 oz swiss cheese, cut into sm cubes (about 1/2 cup)
1/2 cup prepared thousand island salad dressing
2 tsp dry mustard
1/2 tsp freshly ground pepper
1 egg
1. Preheat the oven to 350
f. In a med skillet, heat the oil and cook the carrot and onion over med-low heat until the vegetables are softened, about 5 minutes. Cut the corned beef into pieces and finely chop in a food processor. In a lg mixing bowl, gently but thoroughly combine the ground chuck, bread crumbs, sauerkraut, cheese, 1/4 cup of the Thousand Island dressing, mustard, pepper, egg, cooked vegetables and corned beef.
2. Pat the mixture into a shallow 2 qt baking pan. Spread the
top with the remaining 1/4-cup Thousand Island dressing. Bake until the meatloaf is firm and the top is browned, 45 to 50 minutes. Let the meatloaf stand in the pan for 5 to 10 min. before cutting into squares to serve. Yields: 6 servings. Leftovers Cut into slices and serve on toasted rye or pumpernickel bread with lettuce and more Swiss cheese and Thousand Island dressing. From Everybody Loves Meatloaf by Melanie Barnard
pPlace oil in the bottom of a shallow baking pan. In a bowl combine all ingredients except bay leaves. Coat chicken thoroughly. Add to baking pan, and place basil leaves on top of the chicken. Cover with foil and bake for one hour at 300
f. Remove foil, increase heat to 350
f, and bake for an additional 30 minutes, turning chicken once. Remove from heat, and serve.
f. Fry the bacon in a lg skillet. Rinse the chicken inside and out, removing the giblets. Pat dry with paper towels. Set aside. Combine 2 Tbsp of the bacon drippings with the peanut oil to saut
the onion until it is golden brown. Combine the bread, parsley, cheese, garlic, pepperoni, egg, all seasonings, diced saut
ed bacon and onion in a lg bowl. Moisten with chicken broth. Stuff the cavities of the chicken with the mixture. Tie or skewer the cavities. Rub the ch
icken with the olive oil. Sprinkle with salt and pepper (red and black). Place the chicken, breast side up, in a pan. Roast for 20 minutes. Reduce the oven temp to 300
f. Turn the chicken breast side down. Roast for 2 hours. Serve hot. Yields 8 servings
Roast Chicken with Pepperoni Stuffing 5 lb roasting chicken 2 slices thick bacon, diced 1 Tbsp peanut oil 1/2 cup onion, chopped 4 cups italian bread, cubed 1/4 cup parsley, chopped 1/2 cup parmesan, grated^
32968
25 min
l 2 1/4 hrs
5 lb roasting chicken
2 slices thick bacon, diced
1 tbsp peanut oil
1/2 cup onion, chopped
4 cups italian bread, cubed
1/4 cup parsley, chopped
1/2 cup parmesan, grated
1 clove garlic, minced
1/3 cup pepperoni, minced
1 egg, beaten
1 dash thyme leaves, dried
1 dash sage leaves, dried
1 dash oregano leaves, dried
Chicken broth
Olive oil
1/2 tsp salt
1/4 tsp black pepper, ground Red pepper, crushed
5 lb roasting chicken
2 slices thick bacon, diced
1 Tbsp peanut oil
1/2 cup onion, chopped
4 cups italian bread, cubed
1/4 cup parsley, chopped
1/2 cup parmesan, grated
1 clove garlic, minced
1/3 cup pepperoni, minced
1 egg, beaten
1 dash thyme leaves, dried
1 dash sage leaves, dried
1 dash oregano leaves, dried
Chicken broth
Olive oil
1/2 tsp salt
1/4 tsp black pepper, ground Red pepper, crushed
Roast Lamb with PotatoesB
LambC
GreekFp3 garlic cloves
1 leg of young spring lamb
Salt and pepper
1 lemon, juiced
2 cup hot water
4 Tbsp butter, meltedG*20 sm potatoes, peeled
2 Tbsp tomato paste
Wash leg of lamb. Slit with sharp knife in various places on both sides of lamb. Slice garlic thinly and insert the slices in slits made in lamb. Season with salt and pepper and brush with melted butter. Squeeze lemon juice over lamb and place in roasting pan, fat side up. Roast at 450
f for 1/2 hour.
While lamb is browning, sprinkle potatoes with salt, rub with tomato paste, and let stand for a few minutes. Add potatoes to the baking pan with the water and lower oven temp to 350
f. TurnB
and baste the potatoes occasionally during the roasting period. When lamb is done, remove to hot serving platter and keep warm. Increase oven temp to 425
f and brown potatoes for 20 min. longer.
Holiday]
Roast Lamb with Potatoes 3 garlic cloves 1 leg of young spring lamb Salt and pepper 1 lemon, juiced 2 cup hot water 4 Tbsp butter, melted^
32969
20 min
3 garlic cloves
1 leg of young spring lamb
Salt and pepper
1 lemon, juiced
2 cup hot water
4 tbsp butter, melted
20 sm potatoes, peeled
2 tbsp tomato paste
3 garlic cloves
1 leg of young spring lamb
Salt and pepper
1 lemon, juiced
2 cup hot water
4 Tbsp butter, melted
20 sm potatoes, peeled
2 Tbsp tomato paste
A,Roast Loin of Pork with Apple-Onion Chutney B
PorkC
EnglishF
For Chutney ----
1/4 cup olive oil
4 med onions, thinly sliced
1/3 cup balsamic vinegar
1/3 cup sherry wine vinegar
2 sm granny smith apples, peeled, cored, cut into 1/2" pieces
Heat oil in heavy lg skillet over medium-high heat. Add onions and saut
until golden, about 30 min. Stir in both vinegars. Add apples, mustard seeds, sugar, ginger and allspice. Reduce heat to med and saut
until apples are tender, about 15 min.
Meanwhile, prepare pork: Preheat oven to 375
f. Sprinkle pork with salt and pepper. Melt butter with oil in lg wide ovenproof pot over medium-high heat until butter begins to brown. Add pork and cook until brown on all sides, a
bout 8 min. Add 3/4 cup chicken broth to pot. Cover pot. Transfer to oven and roast until thermometer inserted into center of pork registers 150
f, about 35 min. Transfer pork to platter. Tent with foil to keep warm. Pour cooking liquid from pot into 2-cup glass measuring cup (do not clean pot). Freeze liquid 5 min. spoon fat off top of cooking liquid, returning 1 Tbsp fat to same pot. Add cooking liquid, apple chutney and remaining 1/2 cup broth to pot. Simmer mixture 4 min to blend flav
ors. Season chutney to taste with salt and pepper. Slice pork. Spoon apple chutney over pork and serve. Serves 8. Bon App
tit October 1998
Holiday]
Roast Loin of Pork with Apple-Onion Chutney For Chutney ---- 1/4 cup olive oil 4 med onions, thinly sliced 1/3 cup balsamic vinegar 1/3 cup sherry wine vinegar 2 sm granny smith apples, peeled, cored, cut into 1/2" pieces^
32970
For Chutney ----
1/4 cup olive oil
4 med onions, thinly sliced
1/3 cup balsamic vinegar
1/3 cup sherry wine vinegar
2 sm granny smith apples, peeled, cored, cut into 1/2" pieces
2 tbsp yellow mustard seeds
1 tbsp sugar
1/2 tsp ground ginger
1/2 tsp ground allspice
For Pork ----
4 to 4 1/3-lb center-cut pork loin
2 tbsp (1/4 stick) butter
1 tbsp olive oil
1 1/4 cups canned low-salt chicken broth
For Chutney ----
1/4 cup olive oil
4 med onions, thinly sliced
1/3 cup balsamic vinegar
1/3 cup sherry wine vinegar
2 sm granny smith apples, peeled, cored, cut into 1/2" pieces
2 Tbsp yellow mustard seeds
1 Tbsp sugar
1/2 tsp ground ginger
1/2 tsp ground allspice
For Pork ----
4 to 4 1/3-lb center-cut pork loin
2 Tbsp (1/4 stick) butter
1 Tbsp olive oil
1 1/4 cups canned low-salt chicken broth
A(Roasted Chicken with 40 Cloves of GarlicB
PoultryC
ItalianF
2 3 1/2-lb chickens
1/2 stick butter, room temp.
4 tsp dried basil, crumbled
1/2 tsp salt
1/2 tsp pepper
1 cup fresh basil leaves
40 lg garlic cloves (unpeeled)GN1/2 cup dry white wine
1 cup chicken stock
1 cup fresh basil leaves, julienned
Preheat oven to 400
f. Remove fat from chicken cavities. Pat chickens dry. Run fingers between breast skin and meat to loosen skin. Mix butter, basil, salt and pepper in sm bowl. Rub half of butter mixture under loosened skins. Tuck 1/2 cup whole basil leaves under loosened skin of each chicken. Rub remaining butter mixture over chickens. Season with salt and pepper. Place chickens breast side up in lg roasting pan. Roast chickens 15 minutes. Reduce heat to 350
f. Turn chickens on sides.
Add garlic to pan and roast 15 minutes. Turn chickens to other sides and brush with pan juices. Roast 15 minutes. Turn chicken breast side up. Pour wine over. Roast chickens until juices run clear when thickest part of thigh is pierced, basting occasionally, about 30 min. more. Transfer chickens to platter. Tent with foil to keep warm. Pour pan juices with garlic cloves into processor. Add 1 cup chicken stock and puree (garlic skins will remain whole). Strain puree through sieve into sauc
epan, pressing on garlic skins with back of spoon. Boil until reduced to sauce consistency, stirring occasionally, about 3 minutes. Season sauce to taste with salt and pepper. Mix in basil julienne. Carve chickens. Serve sauce separately.
Low fat/Low Cal.]
Roasted Chicken with 40 Cloves of Garlic 2 3 1/2-lb chickens 1/2 stick butter, room temp. 4 tsp dried basil, crumbled 1/2 tsp salt 1/2 tsp pepper 1 cup fresh basil leaves 40 lg garlic cloves (unpeeled)^
32971
2 3 1/2-lb chickens
1/2 stick butter, room temp.
4 tsp dried basil, crumbled
1/2 tsp salt
1/2 tsp pepper
1 cup fresh basil leaves
40 large garlic cloves (unpeeled)
1/2 cup dry white wine
1 cup chicken stock
1 cup fresh basil leaves, julienned
2 3 1/2-lb chickens
1/2 stick butter, room temp.
4 tsp dried basil, crumbled
1/2 tsp salt
1/2 tsp pepper
1 cup fresh basil leaves
40 lg garlic cloves (unpeeled)
1/2 cup dry white wine
1 cup chicken stock
1 cup fresh basil leaves, julienned
RouladenB
BeefC
GermanF
Beefsteak cut 10"x5", 1/4" thick
Stuffing ----
1 slice of bacon
1 stick of a carrot (pencil shape)
1 Tbsp chopped onion
1 tsp chopped parsley
1 tsp mustardGLSalt
Pepper sauce
Instant soup dissolved in water
Cream
Red wine
Lemon juiceH(Vegetable oil
White thread or Toothpicks
Add salt and pepper to beefsteak (if too thick flatten cut between two layers of cellophane) Spread mustard on beef, and bacon (length wise). Spread mixture of parsley, carrot and onion on beef. Roll. Tie the roll or use toothpicks to secure roll. Add oil into saucepan on med heat, add rouladen and fry all sides untill brown, pour soup into pot so that the meat is about half covered with liquid, cover and let simmer for a 1 hour. Remove Rouladen from sauce and keep them warm, season sauce B
remaining ingredients, bring to a short boil and remove from heat. Serve on a plate with a little sauce poured over, serve the rest of the sauce separately.
Holiday
Rouladen Beefsteak cut 10"x5", 1/4" thick Stuffing ---- 1 slice of bacon 1 stick of a carrot (pencil shape) 1 Tbsp chopped onion 1 tsp chopped parsley 1 tsp mustard^
32972
30 min
l 1 1/4 hrs
Beefsteak cut 10"x5" - 1/4" thick
Stuffing ----
1 slice of bacon
1 stick of a carrot (pencil shape)
1 tbsp chopped onion
1 tsp chopped parsley
1 tsp mustard
Pepper sauce
Instant soup dissolved in water
Cream
Red wine
Lemon juice
Vegetable oil
White thread or Toothpicks
Beefsteak cut 10"x5", 1/4" thick
Stuffing ----
1 slice of bacon
1 stick of a carrot (pencil shape)
1 Tbsp chopped onion
1 tsp chopped parsley
1 tsp mustard
Pepper sauce
Instant soup dissolved in water
Cream
Red wine
Lemon juice
Vegetable oil
White thread or Toothpicks
Russian Tea Room's Chicken KievB
PoultryC
American
1 1/2 sticks butter, chilled
3 chicken breasts with wing bones attached, rinsed, dried, halved, skinned and boned
3/4 tsp salt
1/4 tsp ground black pepper
3 Tbsp flourGI2 eggs, beaten
1 cup fine dry bread crumbs
Vegetable oil, for deep frying
Cut the butter into 6 equal pieces. Place each piece in the center of a square of waxed paper, cover with another piece of waxed paper, and with your hands roll each piece of butter into a 3" long, about 3/4" thick. Place the butter logs in the freezer for 30-40 minutes. Cut the wing tip and middle wing joint from each split chicken breast, leaving only the short bone that is attached to the meat like a handle. Scrape the skin and meat off this bone. With a cleaver or heavy knife, trim the
joint neatly. Carefully cut this bone almost, but not entirely, loose from the breast half to which it is attached; the bone should hang from a thread of meat and sinew and be easy to twist. Lay the breast, smooth side down, on a cutting board and trim off the fat and gristle. With a sm knife and the help of your fingers, carefully pull off the sm" tender" attached to each breast half. Lay the tender and the breast, smooth side down, on a sheet of waxed paper and cover both with another s
heet of waxed paper, allowing the bones and the part of the meat to which it is attached to stick out. With the flat side of a cleaver, mallet, or rolling pin, lb the meat to a thickness of 1/8". (each pounded breast half will be about 8" long and 5" wide; each pounded tender will be about 7" long and 2" wide.) lb the meat as thin as possible at the edges, the easier it will be to seal firmly to prevent the butter oozing out during cooking. Be careful not to tear the meat or to detach it f
rom the bone.
To assemble the Kiev, gently peel off the waxed paper from each breast half and tender. Sprinkle 1 side of each breast and tender evenly with 1/8 tsp each salt and pepper. Place 1 portion of the frozen butter in the center of each breast half. Fold the wide side of the breast half lengthwise over the butter; repeat with the other side. Fold the boneless end up over the butter. Twist the wing bone around and push the bone into the butter, leaving only the 1/2" tip of the wing
tip visible. Wrap the tender like a shawl around the bone and press it down tightly to adhere to the breast. It is essential to seal the butter tightly inside the meat, or it will ooze out during cooking. Coat each cutlet on all sides with the flour, shaking off the excess. Dip each cutlet lightly into the beaten egg, shaking off the excess, and then roll in bread crumbs, coating evenly. Place the cutlets in a single layer on a platter and refrigerate for 1-2 hours. Heat 3-4" of the oil i
n a large, heavy saucepan or deep fryer until it registers 360
f on a deep fry thermometer or until a 1" bread cube dripped into the hot oil turns golden in slightly less than 1 minute. Add 2 of the cutlets and fry in the hot oil until golden brown, about 5 minutes. The cutlets should not touch each other during frying; turn them twice. Use tongs or 2 spoons for turning and removing the cutlets from the hot oil; this will prevent you from piercing them. Drain the cutlets on paper towels aG
nd transfer to a heated serving dish. Keep warm in a low oven (150-170
f) until all of the cutlets are ready. Serve immediately. Serve over a bed of rice. Yield: serves 6
Holiday]
Russian Tea Room's Chicken Kiev 1 1/2 sticks butter, chilled 3 chicken breasts with wing bones attached, rinsed, dried, halved, skinned and boned 3/4 tsp salt 1/4 tsp ground black pepper 3 Tbsp flour^
32973
1 1/2 sticks butter, chilled
3 chicken breasts with wing bones attached, rinsed, dried, halved, skinned and boned
3/4 tsp salt
1/4 tsp ground black pepper
3 tbsp flour
2 eggs, beaten
1 cup fine dry bread crumbs
Vegetable oil, for deep frying
1 1/2 sticks butter, chilled
3 chicken breasts with wing bones attached, rinsed, dried, halved, skinned and boned
3/4 tsp salt
1/4 tsp ground black pepper
3 Tbsp flour
2 eggs, beaten
1 cup fine dry bread crumbs
Vegetable oil, for deep frying
San Francisco Pork ChopsB
PorkC
CaliforniaFi4 pork chops 1/2" to 3/4" thick
1 Tbsp oil
1 clove garlic, minced
Sauce ----
2 tsp oil
4 Tbsp dry sherryG]4 Tbsp soy sauce
2 Tbsp brown sugar
1/4 tsp crushed red pepper
2 tsp cornstarch
2 Tbsp water
Trim fat off pork chops. Heat oil in skillet. Brown chops on both sides. Remove chops and add a little more oil if needed. Saut
garlic being careful not to burn it. Combine oil, sherry, soy sauce, brown sugar and red pepper. Place chops in skillet. Pour sauce over them. Cover tightly. Simmer over low heat until chops are tender and cooked through, 30 to 35 min. Add a little water if needed to keep sauce from cooking down to much. Turn chops once. Remove chops to platter. Stir in cornstarcBlh which is dissolved in water. Cook until thickened. Pour over chops and serve. Serve over buttered noodles.
Low Salt]
San Francisco Pork Chops 4 pork chops 1/2" to 3/4" thick 1 Tbsp oil 1 clove garlic, minced Sauce ---- 2 tsp oil 4 Tbsp dry sherry^
32974
15 min
40 min
4 pork chops 1/2" to 3/4" thick
1 tbsp oil
1 clove garlic, minced
Sauce ----
2 tsp oil
4 tbsp dry sherry
4 tbsp soy sauce
2 tbsp brown sugar
1/4 tsp crushed red pepper
2 tsp cornstarch
2 tbsp water
4 pork chops 1/2" to 3/4" thick
1 Tbsp oil
1 clove garlic, minced
Sauce ----
2 tsp oil
4 Tbsp dry sherry
4 Tbsp soy sauce
2 Tbsp brown sugar
1/4 tsp crushed red pepper
2 tsp cornstarch
2 Tbsp water
Santa Fe Chicken EnchiladasB
PoultryC
SouthwesternF
4 skinless, boneless chicken breasts
3/4 cup bottled salsa
2 Tbsp olive oil
2 Tbsp fresh lime juice
2 Tbsp tequila
2 garlic cloves, minced
3 red onions, sliced 1/4" thick G
1 lg green bell pepper, sliced
2 Tbsp vegetable oil
5 Tbsp butter, divided
4 oz chopped green chilies
1/4 cup flour
1 Tbsp chili powder
1/2 tsp coriander, ground
1/2 tsp cumin, groundHb2 1/2 cup chicken broth
1 cup sour cream
1 1/2 cup shredded monterey Jack cheese
8 flour tortillas
In a lg re-sealable plastic bag, place chicken, salsa, olive oil, lime juice, tequila, garlic, onion and bell pepper. Marinate in refrigerator at least 2 hours, turning every 30 min. Remove chicken from marinade. Heat vegetable oil in skillet; brown chicken. Remove from heat, let cool, then chop chicken into sm cubes. Remove onion and bell pepper from marinade, reserving marinade. Chop onion and bell pepper. Melt 2 Tbsp butter; saut
onion and bell pepper until softened. Place in a bowl; s
tir in chicken and chilies. Set aside. Melt remaining butter in pan; blend in flour, chili powder, coriander and cumin. Whisk in broth. Cook, stirring, until sauce boils. Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 cup sauce into chicken mixture. Preheat oven to 350
f. Pour reserved marinade into skillet; bring to a boil. Dip each tortilla into marinade to soften slightly. Spoon chicken mixture down center of each tortilla. Roll up tortillas and arrange in a 9"x13" p
C~an. Drizzle remaining sauce and marinade over tortillas. Sprinkle with remaining cheese. Bake, uncovered, 25 min or until hot.
Party]
Santa Fe Chicken Enchiladas 4 skinless, boneless chicken breasts 3/4 cup bottled salsa 2 Tbsp olive oil 2 Tbsp fresh lime juice 2 Tbsp tequila 2 garlic cloves, minced 3 red onions, sliced 1/4" thick^
32975
2 hrs
45 min
4 skinless, boneless chicken breasts
3/4 cup bottled salsa
2 tbsp olive oil
2 tbsp fresh lime juice
2 tbsp tequila
2 garlic cloves, minced
3 red onions, sliced 1/4" thick
1 lg green bell pepper, sliced
2 tbsp vegetable oil
5 tbsp butter, divided
4 oz chopped green chilies
1/4 cup flour
1 tbsp chili powder
1/2 tsp coriander, ground
1/2 tsp cumin, ground
2 1/2 cup chicken broth
1 cup sour cream
1 1/2 cup shredded monterey Jack cheese
8 flour tortillas
4 skinless, boneless chicken breasts
3/4 cup bottled salsa
2 Tbsp olive oil
2 Tbsp fresh lime juice
2 Tbsp tequila
2 garlic cloves, minced
3 red onions, sliced 1/4" thick
1 lg green bell pepper, sliced
2 Tbsp vegetable oil
5 Tbsp butter, divided
4 oz chopped green chilies
1/4 cup flour
1 Tbsp chili powder
1/2 tsp coriander, ground
1/2 tsp cumin, ground
2 1/2 cup chicken broth
1 cup sour cream
1 1/2 cup shredded monterey Jack cheese
8 flour tortillas
Santa Fe MeatloafB
BeefC
SouthernF~1 lb ground meat
2 cup cooked beans (pinto, kidney, etc.)
1 cup cook brown rice
1/2 cup water
1 cup tomato sauce
1 Tbsp tamariGr1 Tbsp olive oil
1 tsp peanut oil
1 tsp cumin
1 tsp salt
1/2 tsp cardamom
1/2 tsp coriander
1/4 tsp cayenne pepperH
1/4 tsp black pepper
1 egg
@Mash 1 cup beans, rice and water well together into a thick paste. Add the remaining cup of beans and mash just a little. Add the tomato sauce, tamari, oils, and spices. Adjust seasonings to taste. Add the egg and ground meat. Mix well put the mixture into an 8"x8" baking pan. Bake at 375
f for about 1 hour. Serves 6.
Low Cost]
Santa Fe Meatloaf 1 lb ground meat 2 cup cooked beans (pinto, kidney, etc.) 1 cup cook brown rice 1/2 cup water 1 cup tomato sauce 1 Tbsp tamari^
32976
12 min
1 lb ground meat
2 cup cooked beans (pinto, kidney, etc.)
1 cup cook brown rice
1/2 cup water
1 cup tomato sauce
1 tbsp tamari
1 tbsp olive oil
1 tsp peanut oil
1 tsp cumin
1 tsp salt
1/2 tsp cardamom
1/2 tsp coriander
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 egg
1 lb ground meat
2 cup cooked beans (pinto, kidney, etc.)
1 cup cook brown rice
1/2 cup water
1 cup tomato sauce
1 Tbsp tamari
1 Tbsp olive oil
1 tsp peanut oil
1 tsp cumin
1 tsp salt
1/2 tsp cardamom
1/2 tsp coriander
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 egg
Schweinefleisch mit BierB
PorkC
GermanF
1 fresh pork shoulder (skinned)
2 bottles of beer
2 onions, sliced
2 cans of sliced carrots, including juice
1 lg turnip, peeled and chopped
2 clovesGt1 Tbsp sugar
1 heel of bread
1 big cn of sauerkraut
1 tsp pepper all over top
4 cups of water
2 big potatoes, cut up
Place meat and water in a big pan and bring to a boil. Cook until half the water has evaporated. Add beer, vegetables (except sauerkraut), cloves, pepper and salt to taste. Cook until meat is tender. Add sauerkraut including juice and let stand for 15 min. before serving.
NOTE: You can use fresh vegetables instead of canned. In Europe during this period Americans still ate canned foods from the States quite often. Local produce (and water) was verboten.
Low Cost]
Schweinefleisch mit Bier 1 fresh pork shoulder (skinned) 2 bottles of beer 2 onions, sliced 2 cans of sliced carrots, including juice 1 lg turnip, peeled and chopped 2 cloves^
32977
15 min
1 fresh pork shoulder (skinned)
2 bottles of beer
2 onions, sliced
2 cans of sliced carrots, including juice
1 lg turnip, peeled and chopped
2 cloves
1 tbsp sugar
1 heel of bread
1 big cn of sauerkraut
1 tsp pepper all over top
4 cups of water
2 big potatoes, cut up
1 fresh pork shoulder (skinned)
2 bottles of beer
2 onions, sliced
2 cans of sliced carrots, including juice
1 lg turnip, peeled and chopped
2 cloves
1 Tbsp sugar
1 heel of bread
1 big cn of sauerkraut
1 tsp pepper all over top
4 cups of water
2 big potatoes, cut up
Seafood QuicheB
SeafoodC
FrenchF
1 cooked 9" pie crust
1 vidalia onion, chopped
1 cup raw shrimp, peeled
3/4 cup crab meat
3 eggs
1 1/2 cup milk
Salt and pepperG
1/4 tsp mace
Butter
onion and shrimp in butter until the shrimp are pink and the onions translucent. Then pour in the crab meat and stir. Pour the mixture in the bottom of the pie crust. Beat together the eggs, milk, salt, pepper and mace. Pour the frothy mixture over the seafood. Liberally dot the surface with butter. Bake in a 375
f oven approximately 30 min. until nicely browned and very puffed. Good hot or cold.
Party
Seafood Quiche 1 cooked 9" pie crust 1 vidalia onion, chopped 1 cup raw shrimp, peeled 3/4 cup crab meat 3 eggs 1 1/2 cup milk Salt and pepper^
f. Cut seafood into bite-sized pieces; place in a lg bowl add chopped vegetables and avocado, season with salt and pepper. Add 1 cup of the mayonnaise and tobiko, mix well. Put in a 9" pie pan or casserole dish. Top with nori pieces. Bake for 20 to 25 minutes. Makes 4 to 6 servings.
Holiday]
Shaka Shaka Seafood Casserole 2 lb assorted seafood (white fish, salmon, tuna fillet, crab, shrimp) 1/2 cup chopped onion 1/2 cup chopped carrots 2 Tbsp chopped green onion^
Heat the vegetable oil in a lg frying pan or wok over med 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.
3/4 cup firm white bread crumbsH>1/2 lb cooked sm or med shrimp, diced
1/4 cup chopped cilantro
1. Preheat the oven to 350
f. Coat a shallow 2-qrt baking pan with nonstick vegetable spray. In a lg skillet, heat the vegetable oil and cook the bell pepper, stirring occasionally, until just softened, about 3 minutes. Add the sesame oil, scallions, garlic, ginger and jalape
o pepper. Cook, stirring, for 1 minute. Stir in the fish sauce, soy sauce, lime juice and lime peel.
2. In a lg mixing bowl, whisk the eggs, then add the rice, bread crumbs and cooked vegetable mixture. Blend the in
Xgredients together. Blend in the shrimp and cilantro.
3. Spoon the mixture into the prepared baking pan. Bake until the top is browned and crusty, 35 to 45 minutes. Let the loaf stand in the pan for at least 10 min. before cutting into squares to serve. Serve warm or cold. Yields: 6 servings. From Everybody Loves Meatloaf by Melanie Barnard.
Put shrimp and bean sprouts in a lg bowl. Cut the onion into thin rings. Saut
' onion and celery in oil until limp (about 5 minutes), add to shrimp mixture. Beat eggs, add soy sauce, cornstarch, salt and pepper. Pour over shrimp/vegetable mixture. Mix thoroughly. Put 1 Tbsp of mixture on a hot greased griddle or skillet and brown. Turn and brown other side. Keep hot until all are cooked. Pour sauce over and serve.
Sauce ----
Cook together until thick, 1/2 cup water, 2 tsp sherry, 1 Tbsp sB
oy sauce and 2 tsp cornstarch.
Vegetarian]
Shrimp Fu Yong 1 cup shrimp, cut up 1 cup bean sprouts 1/2 cup shredded onions 1/3 cup finely sliced celery 3 Tbsp cooking oil 6 eggs 1 Tbsp soy sauce^
32982
1 cup shrimp, cut up
1 cup bean sprouts
1/2 cup shredded onions
1/3 cup finely sliced celery
3 tbsp cooking oil
6 eggs
1 tbsp soy sauce
1 tbsp cornstarch
1 tsp salt pepper to taste
sauce (recipe below)
1 cup shrimp, cut up
1 cup bean sprouts
1/2 cup shredded onions
1/3 cup finely sliced celery
3 Tbsp cooking oil
6 eggs
1 Tbsp soy sauce
1 Tbsp cornstarch
1 tsp salt pepper to taste
Sauce (recipe below)
Sirloin Tips and MushroomsB
BeefC
AmericanF
1 1/4 lb sirloin, cubed
1 clove garlic, minced
3/4 lb fresh mushrooms, sliced
1/3 cup water or beef broth
1/2 cup dry red wine
1 1/2 tsp soy sauce
2 tsp dijon mustardG71 tsp cornstarch
1/2 cup whipping cream
Chopped parsley
Coat a wide skillet with non-stick vegetable spray. Brown the meat. Add garlic as pieces brown, move them to a casserole dish that can be covered. Add 1/4 cup wine to the skillet. Saut
mushrooms in the wine and add them to the casserole with the meat. Microwave the casserole, covered for 4 minutes, stirring each minute, on high. Remove from microwave, cover and bake in the conventional oven for 1 hour on 275
f. Meanwhile, add water or broth, remaining wine and soy sauce to the pan that y
7ou browned the meat in. Boil, stirring up the browning until reduced to a glaze. Blend the mustard, cornstarch and cream. Add to the pan. Boil until thick. Pour off juices from meat into the sauce in the pan. Boil, whisking until smooth and thick. Blend with the meat. Serve over rice and sprinkle with garnish.
Sirloin Tips and Mushrooms 1 1/4 lb sirloin, cubed 1 clove garlic, minced 3/4 lb fresh mushrooms, sliced 1/3 cup water or beef broth 1/2 cup dry red wine 1 1/2 tsp soy sauce 2 tsp dijon mustard^
32983
30 min
1 1/4 lb sirloin, cubed
1 clove garlic, minced
3/4 lb fresh mushrooms, sliced
1/3 cup water or beef broth
1/2 cup dry red wine
1 1/2 tsp soy sauce
2 tsp dijon mustard
1 tsp cornstarch
1/2 cup whipping cream
chopped parsley
1 1/4 lb sirloin, cubed
1 clove garlic, minced
3/4 lb fresh mushrooms, sliced
1/3 cup water or beef broth
1/2 cup dry red wine
1 1/2 tsp soy sauce
2 tsp dijon mustard
1 tsp cornstarch
1/2 cup whipping cream
Chopped parsley
Skillet Pork Chops with RiceB
PorkC
CaliforniaF
2 pork chops
3 1/4 oz long grain white rice
1/4 pt water or chicken stock
8 oz canned peeled chopped tomatoes
1/2 med leek, chopped
2 Tbsp spring onions, chopped
Gj2 3/4 Tbsp golden raisins
1/4 tsp rosemary, finely chopped
1 clove garlic, minced
Salt and pepper to taste
3Heat a heavy non-stick skillet over a med high heat. Saut
the pork chops for 2 min per side or until browned; transfer to a platter. Add the remaining ingredients to the skillet and bring to a boil. Reduce the heat to low. Arrange the pork chops on top of the rice. Cover the skillet and simmer for 35 min.
Quick & Easy]
Skillet Pork Chops with Rice 2 pork chops 3 1/4 oz long grain white rice 1/4 pt water or chicken stock 8 oz canned peeled chopped tomatoes 1/2 med leek, chopped 2 Tbsp spring onions, chopped^
32984
15 min
45 min
2 pork chops
3 1/4 oz long grain white rice
1/4 pint water or chicken stock
8 oz canned peeled chopped tomatoes
1/2 med leek, chopped
2 tbsp spring onions, chopped
2 3/4 tbsp golden raisins
1/4 tsp rosemary, finely chopped
1 clove garlic, minced
Salt and pepper to taste
2 pork chops
3 1/4 oz long grain white rice
1/4 pt water or chicken stock
8 oz canned peeled chopped tomatoes
1/2 med leek, chopped
2 Tbsp spring onions, chopped
2 3/4 Tbsp golden raisins
1/4 tsp rosemary, finely chopped
1 clove garlic, minced
Salt and pepper to taste
Smothered Pork ChopsB
PorkC
AmericanFz6 pork chops
salt and pepper
1 tsp garlic salt
2 oz flour
2 oz cooking oil
10 oz water or stock
1 tsp worcestershire sauceG21/4 tsp tabasco sauce
1 onion, very finely chopped
Sprinkle the chops with salt and pepper and half the garlic salt. Set aside for 10 min. Gently coat the chops with 1 1/2 oz of the flour, shaking off any excess. Heat the oil in a lg frying pan. Add the chops and fry for 10 to 15 min or until they are crisp and evenly browned. Transfer them to a plate. Stir the remaining flour into the oil in the pan until it forms a smooth paste. Gradually stir in the water or stock and bring to the boil. Stir in the remaining garlic salt, Worcestershire
Eand Tabasco and simmer for 5 min. Stir in the onion and simmer for 2 min more. Return the chops to the pan and cover them with the sauce. Reduce the heat to very low, cover and simmer for 30 to 40 min or until the chops are cooked through and tender. Remove from the heat, transfer to a warmed serving dish and serve at once.
Quick & Easy]
Smothered Pork Chops 6 pork chops salt and pepper 1 tsp garlic salt 2 oz flour 2 oz cooking oil 10 oz water or stock 1 tsp worcestershire sauce^
32985
15 min
6 pork chops
salt and pepper
1 tsp garlic salt
2 oz flour
2 oz cooking oil
10 oz water or stock
1 tsp worcestershire sauce
1/4 tsp tabasco sauce
1 onion, very finely chopped
6 pork chops
salt and pepper
1 tsp garlic salt
2 oz flour
2 oz cooking oil
10 oz water or stock
1 tsp worcestershire sauce
1/4 tsp tabasco sauce
1 onion, very finely chopped
South-of-the-Boarder Pork ChopsB
PorkC
MexicanF
4 pork chops
1/2 tsp seasoned salt
Garlic powder, to taste
Cumin, to taste
2 Tbsp butter
1 cup chopped green onion
7 oz green chili salsaG 1 Tbsp flour
1 cup half and half
1Season chops with seasonings. Brown in butter in skillet; remove. Saut
onions in pan drippings. Stir in salsa. Add chops. Simmer, covered for 1 hour or until tender; remove. Blend flour in pan juices. Cook until thickened, stirring constantly. Stir in half and half. Add chops. Cook until heated through.
Quick & Easy
South-of-the-Boarder Pork Chops 4 pork chops 1/2 tsp seasoned salt Garlic powder, to taste Cumin, to taste 2 Tbsp butter 1 cup chopped green onion 7 oz green chili salsa^
32986
12 min
4 pork chops
1/2 tsp seasoned salt
Garlic powder, to taste
Cumin, to taste
2 tbsp butter
1 cup chopped green onion
7 oz green chili salsa
1 tbsp flour
1 cup half and half
4 pork chops
1/2 tsp seasoned salt
Garlic powder, to taste
Cumin, to taste
2 Tbsp butter
1 cup chopped green onion
7 oz green chili salsa
1 Tbsp flour
1 cup half and half
Spanish Marinated CalamariB
SeafoodC
Spanish/PortugueseF
Sherry marinade -------
3 Tbsp dry sherry
1 Tbsp spanish brandy or cognac
2 cup dry white wine
1/4 cup fresh lemon juice
2 Tbsp fresh lime juice
2 Tbsp extra-virgin olive oilGz1/4 cup chopped red onion
2 to 3 garlic cloves, minced
2 Tbsp chopped flat-leaf parsley
1 tsp dried oregano
1 tsp paprika
HUSquid -------
2 lb fresh squid, cleaned and cut into 1" rings
3 qrt water
2 Tbsp salt
To make the marinade, combine the sherry, brandy, wine, lemon juice and lime juice in a non reactive bowl. Whisk in the olive oil a little bit at a time. Add the onion, garlic, parsley, oregano, and paprika. In a lg saucepan, bring about 3 qrt water and the salt to a rolling boil. Blanch the squid for 60 seconds and immediately plunge the squid into a bowl of ice water to stop the cooking process. Drain the squid and place in a non reactive bowl or zip-lock plastic bag and marinate in the BYrefrigerator overnight. Serve the squid on a sm bed of greens. 4 to 6 appetizer servings.
Low fat/Low Cal.]
Spanish Marinated Calamari Sherry marinade ------- 3 Tbsp dry sherry 1 Tbsp spanish brandy or cognac 2 cup dry white wine 1/4 cup fresh lemon juice 2 Tbsp fresh lime juice 2 Tbsp extra-virgin olive oil^
32987
Sherry marinade -------
3 tbsp dry sherry
1 tbsp spanish brandy or cognac
2 cup dry white wine
1/4 cup fresh lemon juice
2 tbsp fresh lime juice
2 tbsp extra-virgin olive oil
1/4 cup chopped red onion
2 to 3 garlic cloves, minced
2 tbsp chopped flat-leaf parsley
1 tsp dried oregano
1 tsp paprika
Squid -------
2 lb fresh squid, cleaned and cut into 1" rings
3 quarts water
2 tbsp salt
Sherry marinade -------
3 Tbsp dry sherry
1 Tbsp spanish brandy or cognac
2 cup dry white wine
1/4 cup fresh lemon juice
2 Tbsp fresh lime juice
2 Tbsp extra-virgin olive oil
1/4 cup chopped red onion
2 to 3 garlic cloves, minced
2 Tbsp chopped flat-leaf parsley
1 tsp dried oregano
1 tsp paprika
Squid -------
2 lb fresh squid, cleaned and cut into 1" rings
3 qrt water
2 Tbsp salt
Spicy Cajun Game HensB
PoultryC
Southern
2 20 oz cornish game hens, cut in half lengthwise
14 1/2 oz can cajun style stewed tomatoes
2 green onions, sliced
1 stalk celery, sliced
1 red pepper, cut in stripsG
1 green pepper, cut in strips
1/2 carrot, thinly sliced
2 cloves garlic, minced
1/2 tsp thyme
1 tsp cayenne
1 tsp white pepper
1 tsp black pepperH*1 tsp salt
2 Tbsp cornstarch
1/4 cup water
Preheat oven to 350
f. Combine tomatoes, vegetables, garlic, and thyme. Place in a 9"x13" baking pan. Mix ground peppers and salt and rub over hens. Place hens skin side up on top of the vegetables. Cover and bake 45 minutes, basting occasionally. Bake uncovered for 15 min. longer. Remove hens and keep warm. Place vegetables and juices in saucepan. Dissolve cornstarch in water, stir into vegetables. Cook, stirring constantly, until thickened. Serve hens on top of sauce. Makes 4 servings.
Holiday
Spicy Cajun Game Hens 2 20 oz cornish game hens, cut in half lengthwise 14 1/2 oz can cajun style stewed tomatoes 2 green onions, sliced 1 stalk celery, sliced 1 red pepper, cut in strips^
32988
20 min
f2 20 oz cornish game hens, cut in half lengthwise
14 1/2 oz can cajun style stewed tomatoes
2 green onions, sliced
1 stalk celery, sliced
1 red pepper, cut in strips
1 green pepper, cut in strips
1/2 carrot, thinly sliced
2 cloves garlic, minced
1/2 tsp thyme
1 tsp cayenne
1 tsp white pepper
1 tsp black pepper
1 tsp salt
2 tbsp cornstarch
1/4 cup water
b2 20 oz cornish game hens, cut in half lengthwise
14 1/2 oz can cajun style stewed tomatoes
2 green onions, sliced
1 stalk celery, sliced
1 red pepper, cut in strips
1 green pepper, cut in strips
1/2 carrot, thinly sliced
2 cloves garlic, minced
1/2 tsp thyme
1 tsp cayenne
1 tsp white pepper
1 tsp black pepper
1 tsp salt
2 Tbsp cornstarch
1/4 cup water
A%Spicy Southwestern Oven-Fried ChickenB
PoultryC
SouthwesternF
3 white bread, cut into 1" pieces
3 Tbsp fresh cilantro leaves
2 Tbsp yellow cornmeal
2 Tbsp pine nuts
2 lg garlic cloves
1 1/2 tsp ground cumin
1/2 tsp oregano, dried and crumbledGw1/2 tsp salt
1/4 tsp cayenne pepper
Ground cloves, pinch
2 tsp egg whites
2 Tbsp Dijon mustard
1 Tbsp water
2 tsp honeyHj4 chicken thighs, skin and fat removed
4 chicken legs, skin and fat removed
Salt and freshly ground pepper
Position rack in center of oven and preheat to 400
f. Grease jelly-roll pan. Put Steel Knife in food processor. Put first 10 ingredients in work bowl. Process until fine crumbs form. Add egg white and mix until crumbs are moist. Transfer crumb mixture to sm shallow plate. Mix mustard, water, and honey in sm bowl. Brush mixture over chicken pieces. Season lightly with salt and pepper. Dip chicken into crumb mixture to coat with thin layer, gently pat crumbs into place. Transfer chicken to
BAprepared pan. Bake until crisp and brown about 40 min. Serve hot.
Quick & Easy]
Spicy Southwestern Oven-Fried Chicken 3 white bread, cut into 1" pieces 3 Tbsp fresh cilantro leaves 2 Tbsp yellow cornmeal 2 Tbsp pine nuts 2 lg garlic cloves 1 1/2 tsp ground cumin 1/2 tsp oregano, dried and crumbled^
32989
25 min
45 min
3 white bread, cut into 1" pieces
3 tbsp fresh cilantro leaves
2 tbsp yellow cornmeal
2 tbsp pine nuts
2 lg garlic cloves
1 1/2 tsp ground cumin
1/2 tsp oregano, dried and crumbled
1/2 tsp salt
1/4 tsp cayenne pepper
Ground cloves, pinch
2 tsp egg whites
2 tbsp Dijon mustard
1 tbsp water
2 tsp honey
4 chicken thighs, skin and fat removed
4 chicken legs, skin and fat removed
Salt and freshly ground pepper
3 white bread, cut into 1" pieces
3 Tbsp fresh cilantro leaves
2 Tbsp yellow cornmeal
2 Tbsp pine nuts
2 lg garlic cloves
1 1/2 tsp ground cumin
1/2 tsp oregano, dried and crumbled
1/2 tsp salt
1/4 tsp cayenne pepper
Ground cloves, pinch
2 tsp egg whites
2 Tbsp Dijon mustard
1 Tbsp water
2 tsp honey
4 chicken thighs, skin and fat removed
4 chicken legs, skin and fat removed
Salt and freshly ground pepper
A*Spicy Thai Style Ground Chicken with BasilB
PoultryC
Thai/VietnameseF
1 1/2 Tbsp vegetable oil
12 oz ground chicken, turkey, or beef
3 green onions, chopped
Juice of 1/2 lime
2 cloves garlic, minced
1-2 hot peppers, mincedGx1 Tbsp fish sauce
1 Tbsp chili paste with garlic or to taste
1 tsp sugar
1/2 cup fresh basil leaves, chopped
Cooked rice
)Heat oil in wok on high. Add chicken and stir fry 45 sec. add garlic and hot pepper. Cook until the chicken is no longer pink about 2-3 min. Add green onions, lime juice, fish sauce, chili paste and sugar. Stir fry 30 sec. Add basil immediately before removing from heat. Serve over rice serves 2.
Quick & Easy]
Spicy Thai Style Ground Chicken with Basil 1 1/2 Tbsp vegetable oil 12 oz ground chicken, turkey, or beef 3 green onions, chopped Juice of 1/2 lime 2 cloves garlic, minced 1-2 hot peppers, minced^
32990
5 min
3 min
1 1/2 tbsp vegetable oil
12 oz ground chicken, turkey, or beef
3 green onions, chopped
Juice of 1/2 lime
2 cloves garlic, minced
1-2 hot peppers, minced
1 tbsp fish sauce
1 tbsp chili paste with garlic or to taste
1 tsp sugar
1/2 cup fresh basil leaves, chopped
Cooked rice
1 1/2 Tbsp vegetable oil
12 oz ground chicken, turkey, or beef
3 green onions, chopped
Juice of 1/2 lime
2 cloves garlic, minced
1-2 hot peppers, minced
1 Tbsp fish sauce
1 Tbsp chili paste with garlic or to taste
1 tsp sugar
1/2 cup fresh basil leaves, chopped
Cooked rice
Spicy Yogurt Chicken BreastsB
PoultryC
CaliforniaF
4 to 6 chicken breast halves
1 cup low-fat yogurt
3 cloves garlic
1/2 cup onion, chopped
1 Tbsp coriander seeds toasted, ground fine
2 tsp cumin seeds toasted and groundG`1 tsp whole black peppercorns toasted and ground
1/2 tsp crushed chili
2 Tbsp chopped fresh mint
Add coriander and cumin seeds and black peppercorns to a sm skillet over high heat and toast them for a couple of min. while constantly shaking the skillet. As soon as they get aromatic remove from heat and skillet and let them cool a bit before grinding them fine. Add the spices, garlic, onion and chopped mint to the yogurt and stir well to mix. Marinate in the refrigerator for about 8-12 hours. Cook in the oven at about 400
f for about 30-35 minutes, or grilled over hot mesquite coals fB!or about 40 minutes. Servings: 4.
Low fat/Low Cal.]
Spicy Yogurt Chicken Breasts 4 to 6 chicken breast halves 1 cup low-fat yogurt 3 cloves garlic 1/2 cup onion, chopped 1 Tbsp coriander seeds toasted, ground fine 2 tsp cumin seeds toasted and ground^
32991
8 hrs
40 min
4 to 6 chicken breast halves
1 cup low-fat yogurt
3 cloves garlic
1/2 cup onion, chopped
1 tbsp coriander seeds toasted, ground fine
2 tsp cumin seeds toasted and ground
1 tsp whole black peppercorns toasted and ground
1/2 tsp crushed chili
2 tbsp chopped fresh mint
4 to 6 chicken breast halves
1 cup low-fat yogurt
3 cloves garlic
1/2 cup onion, chopped
1 Tbsp coriander seeds toasted, ground fine
2 tsp cumin seeds toasted and ground
1 tsp whole black peppercorns toasted and ground
1/2 tsp crushed chili
2 Tbsp chopped fresh mint
A3Spiked Honey Glazed Chicken with Blueberry Chutney
PoultryC
CaliforniaF
3 skinless boneless chicken breast, cut into halves
1/4 cup extra virgin olive oil
1/4 cup soy sauce
2 Tbsp fresh garlic, minced
2 Tbsp fresh ginger, mincedG
Glaze ----
1 Tbsp extra virgin olive oil
1 cup chopped scallions
2 Tbsp fresh minced garlic
1/4 cup minced parsley
1 Tbsp soy sauce
2/3 cup extra dry vermouth
1/2 cup honey
Blueberry Chutney:
3 cups fresh blueberries, rinsed and picked over
1 cup juice from 2 limes
1 Tbsp olive oil
3 minced shallots
1 minced jalape
o pepper
1 cup thread coconut
Mix together oil, soy sauce, garlic and ginger. Place rinsed chicken pieces and garlic/ginger marinade in a bowl or zip-lock bag. Refrigerate 2 hours or over night. Grill over med hot coals until done, about 6 min. per side. Juices will run clear.
Meanwhile, make glaze by heating the 1 Tbsp olive oil in a heavy non stick skillet over med high heat and in it saut
the scallions, garlic and parsley until slightly toasted. Stir in soy sauce and vermouth and simmer one minute. Reduce heat to l
ow and stir in honey. Dip chicken in glaze as it comes of the grill and serve the remaining glaze on the side.
In a heavy saucepan over med low heat, in it place the blueberries, sugar and lime juice and cook until the mixture begins to simmer. Simmer slowly for 5 min. with an occasional stir. Heat the olive oil in a sm saut
pan and toast the shallots with the jalape
o. Pour into the blueberry mixture and stir in the coconut and cook until coconut is tender, about 3 minutes. Serve warm orC
cold. Makes about 3 cups.
Spiked Honey Glazed Chicken with Blueberry Chutney 3 skinless boneless chicken breast, cut into halves 1/4 cup extra virgin olive oil 1/4 cup soy sauce 2 Tbsp fresh garlic, minced 2 Tbsp fresh ginger, minced^
32992
k 2 1/2 hrs
25 min
3 skinless boneless chicken breast, cut into halves
1/4 cup extra virgin olive oil
1/4 cup soy sauce
2 tbsp fresh garlic, minced
2 tbsp fresh ginger, minced
Glaze ----
1 tbsp extra virgin olive oil
1 cup chopped scallions
2 tbsp fresh minced garlic
1/4 cup minced parsley
1 tbsp soy sauce
2/3 cup extra dry vermouth
1/2 cup honey
Blueberry Chutney:
3 cups fresh blueberries, rinsed and picked over
1 cup juice from 2 limes
1 tbsp olive oil
3 minced shallots
1 minced jalape
o pepper
1 cup tB
hread coconut
3 skinless boneless chicken breast, cut into halves
1/4 cup extra virgin olive oil
1/4 cup soy sauce
2 Tbsp fresh garlic, minced
2 Tbsp fresh ginger, minced
Glaze ----
1 Tbsp extra virgin olive oil
1 cup chopped scallions
2 Tbsp fresh minced garlic
1/4 cup minced parsley
1 Tbsp soy sauce
2/3 cup extra dry vermouth
1/2 cup honey
Blueberry Chutney:
3 cups fresh blueberries, rinsed and picked over
1 cup juice from 2 limes
1 Tbsp olive oil
3 minced shallots
1 minced jalape
o pepper
1 cup thrB
ead coconut
Steak DianeB
BeefC
AmericanF
Rib eye or loin steak 1/2" thick
2-1/2 Tbsp butter
1 Tbsp finely minced chives
1 Tbsp finely minced parsley
salt and pepper to taste
1 Tbsp finely minced shallot (or green onion and garlic)
1 Tbsp cognacG,2 Tbsp sherry
1-1/2 tsp worcestershire sauce
Note: Each steak must be saut
d separately, so you won't want to serve this for more than 4 people at a sitting. Begin with the more well-done steaks and work toward the rarer ones. Remove any membrane or fat surrounding steak and lb as flat as possible. If meat is not tender enough to pounded really thin, slice steak horizontally through the middle (butterfly) and lb to flatten. Cream 1-1/2 Tbsp butter, chives, parsley, salt and pepper together. Melt remaining 1 Tbsp butter over med heat
iwith shallot, which should soften but not brown. Increase heat and saut
steak quickly, about 1/2 min per side or until just seared. Remove and keep warm. Flame pan with cognac, reduce heat, add seasoned butter, sherry, and if desired, Worcestershire sauce. Cognac will flame easier if heated first. When blended, replace steak for an instant, turn once, serve.
Holiday
Steak Diane Rib eye or loin steak 1/2" thick 2-1/2 Tbsp butter 1 Tbsp finely minced chives 1 Tbsp finely minced parsley salt and pepper to taste 1 Tbsp finely minced shallot (or green onion and garlic) 1 Tbsp cognac^
32993
15 min
Rib eye or loin steak 1/2" thick
2-1/2 tbsp butter
1 tbsp finely minced chives
1 tbsp finely minced parsley
salt and pepper to taste
1 tbsp finely minced shallot (or green onion and garlic)
1 tbsp cognac
2 tbsp sherry
1-1/2 tsp worcestershire sauce
Rib eye or loin steak 1/2" thick
2-1/2 Tbsp butter
1 Tbsp finely minced chives
1 Tbsp finely minced parsley
salt and pepper to taste
1 Tbsp finely minced shallot (or green onion and garlic)
1 lb lean beef filet or eye of round. You may substitute chicken or shrimp
2 fresh red chile peppers, seeded and minced
6 garlic cloves, minced
3 Tbsp nuoc mam (fish sauce)
1 tsp arrowroot or cornstarch
freshly ground black pepper
6 Tbsp vegetable oil
2 med onions, cut into sliversHT1 Tbsp sugar
1/4 cup roasted peanuts, coarsely chopped
Coriander sprigs, for garnish
If you are using lemon grass, discard the outer leaves and upper half of the stalk. Slice paper-thin and finely chop. If you are using dried lemon grass, soak in warm water for 1 hour. Drain and finely chop. Cut the beef across the grain into very thin 2"x3" slices. lb the meat lightly with the flat side of a cleaver. In a bowl, combine the beef with the lemon grass, chilies, half of the garlic, 2 Tbsp of the fish sauce, the arrowroot, black pepper to taste and 2 Tbsp of the oil. Mix well.
Set aside for 30 minutes. Heat a lg skillet over moderately high heat and add 2 Tbsp of the oil when the oil is hot, add the onions and the remaining garlic; stir-fry for about 3 min. or until golden brown. Remove the onions with a slotted spoon to a plate. Add the remaining 2 Tbsp oil. When the oil is hot, add the beef, the remaining 1 Tbsp fish sauce and the sugar. Saut
over high heat for 1 or 2 minutes, or until the beef is just cooked. Transfer the mixture to a heated platter. ArrangCue the saut
ed onions around the meat mixture; sprinkle the peanuts and black pepper over all. Garnish with coriander.
Low fat/Low Cal.]
Stir-fried Beef with Lemon Grass 2 stalks fresh lemon grass, or 2 Tbsp dried lemon grass 1 lb lean beef filet or eye of round. You may substitute chicken or shrimp 2 fresh red chile peppers, seeded and minced^
1 lb lean beef filet or eye of round. You may substitute chicken or shrimp
2 fresh red chile peppers, seeded and minced
6 garlic cloves, minced
3 Tbsp nuoc mam (fish sauce)
1 tsp arrowroot or cornstarch
freshly ground black pepper
6 Tbsp vegetable oil
2 med onions, cut into slivers
1 Tbsp sugar
1/4 cup roasted peanuts, coarsely chopped
Coriander sprigs, for garnish
Stuffed Sirloin RollB
BeefC
California
2 lb ground sirloin
3 eggs, slightly beaten
1 cup bread crumbs
1 cup minced red onion
1 Tbsp worcestershire sauce
1 Tbsp cracked pepper
1 Tbsp soy sauceGf2 cups mashed potatoes
1/2 cup chopped scallions
1 cup sour cream
1/2 cup shredded mild cheddar cheese
Mix the first seven ingredients together and spread into 1" thick rectangle on plastic wrap. Mix the remaining ingredients and spread in an even layer over the sirloin leaving an" uncovered on the long side at the top. Starting at the bottom, roll up as you would a jelly roll using the plastic wrap for help, until the 1" strip meets the sirloin and the filling is enclosed except for the ends. Carefully place roll on baking sheet with sides and bake in preheated 325
f oven for 90 minutes. B
Serves 6-8. By Chef Harry
Party]
Stuffed Sirloin Roll 2 lb ground sirloin 3 eggs, slightly beaten 1 cup bread crumbs 1 cup minced red onion 1 Tbsp worcestershire sauce 1 Tbsp cracked pepper 1 Tbsp soy sauce^
32995
12 min
l 1 1/2 hrs
2 lb ground sirloin
3 eggs, slightly beaten
1 cup bread crumbs
1 cup minced red onion
1 tbsp worcestershire sauce
1 tbsp cracked pepper
1 tbsp soy sauce
2 cups mashed potatoes
1/2 cup chopped scallions
1 cup sour cream
1/2 cup shredded mild cheddar cheese
2 lb ground sirloin
3 eggs, slightly beaten
1 cup bread crumbs
1 cup minced red onion
1 Tbsp worcestershire sauce
1 Tbsp cracked pepper
1 Tbsp soy sauce
2 cups mashed potatoes
1/2 cup chopped scallions
1 cup sour cream
1/2 cup shredded mild cheddar cheese
Succulent Shrimp ScampiB
SeafoodC
CaliforniaF
2 lb fresh lg or jumbo shrimp
1 onion, chopped
4 cloves garlic, minced
1/2 cup butter (1 stick)
2 Tbsp lemon juice
1/2 tsp dried tarragon
1/2 tsp steak sauceG.1/2 tsp worcestershire sauce
1/4 tsp hot sauce
1. Peel and devein shrimp.
2. Melt butter in a lg skillet over medium-high heat, being careful not to burn it. Add onions and garlic and cook, stirring constantly, for about 4 min. or until onions are translucent.
3. Add lemon juice, tarragon, steak sauce, worcestershire sauce and hot sauce. Bring to a boil.
4. Add shrimp and cook, stirring constantly for 3-5 minutes, or until shrimp turn pink.
5. Serve over angel hair pasta or fettuccine. Sprinkle with chopped fresh parsley.
Vegetarian]
Succulent Shrimp Scampi 2 lb fresh lg or jumbo shrimp 1 onion, chopped 4 cloves garlic, minced 1/2 cup butter (1 stick) 2 Tbsp lemon juice 1/2 tsp dried tarragon 1/2 tsp steak sauce^
32996
5 min
12 min
2 lbs fresh large or jumbo shrimp
1 onion, chopped
4 cloves garlic, minced
1/2 cup butter (1 stick)
2 tbsp lemon juice
1/2 tsp dried tarragon
1/2 tsp steak sauce
1/2 tsp worcestershire sauce
1/4 tsp hot sauce
2 lb fresh lg or jumbo shrimp
1 onion, chopped
4 cloves garlic, minced
1/2 cup butter (1 stick)
2 Tbsp lemon juice
1/2 tsp dried tarragon
1/2 tsp steak sauce
1/2 tsp worcestershire sauce
1/4 tsp hot sauce
Sweet & Sour PorkB
PorkC
ChineseFw1 lb pork cut in cubes
1/2 cup flour
1/2 cup cornstarch
Marinade ----
1 Tbsp oyster sauce
2 Tbsp soy sauce
1/4 tsp saltG}1 egg, beaten
1 tsp sugar
1 slice minced ginger
1 Tbsp wine or rice vinegar
1 clove garlic, pressed
Sauce ----
1/2 cup catsupH
1 tsp soy sauce
1/2 cup pineapple juice
1/4 cup vinegar
1/2 cup sugar
2 Tbsp cornstarch
2 Tbsp water
1 can pineapple chunks
green pepper chunks
wCombine marinade ingredients and marinate meat 20 min. or longer. Mix together in plastic bag: 1/2 cup flour and 1/2 cup cornstarch. Add meat to bag and shake. Blend first five ingredients in sm saucepan. Add cornstarch and water heat until thickened. Add pineapple and green peppers. Deep fry meat in wok. Remove to serving platter. Pour sauce over meat and serve over rice.
Low Cost]
Sweet & Sour Pork 1 lb pork cut in cubes 1/2 cup flour 1/2 cup cornstarch Marinade ---- 1 Tbsp oyster sauce 2 Tbsp soy sauce 1/4 tsp salt^
32997
40 min
10 min
1 lb pork cut in cubes
1/2 cup flour
1/2 cup cornstarch
Marinade ----
1 tbsp oyster sauce
2 tbsp soy sauce
1/4 tsp salt
1 egg, beaten
1 tsp sugar
1 slice minced ginger
1 tbsp wine or rice vinegar
1 clove garlic, pressed
Sauce ----
1/2 cup catsup
1 tsp soy sauce
1/2 cup pineapple juice
1/4 cup vinegar
1/2 cup sugar
2 tbsp cornstarch
2 tbsp water
1 can pineapple chunks
green pepper chunks
1 lb pork cut in cubes
1/2 cup flour
1/2 cup cornstarch
Marinade ----
1 Tbsp oyster sauce
2 Tbsp soy sauce
1/4 tsp salt
1 egg, beaten
1 tsp sugar
1 slice minced ginger
1 Tbsp wine or rice vinegar
1 clove garlic, pressed
Sauce ----
1/2 cup catsup
1 tsp soy sauce
1/2 cup pineapple juice
1/4 cup vinegar
1/2 cup sugar
2 Tbsp cornstarch
2 Tbsp water
1 can pineapple chunks
green pepper chunks
Szechwan Chicken with CashewsB
PoultryC
ChineseF
1 pkg chicken breast, boneless
1 egg white
1 Tbsp cornstarch
1 Tbsp soy sauce
1 Tbsp cornstarch
1 Tbsp soy sauce
1 Tbsp water, coldG
5 Tbsp oil, peanut
1 med onion, chopped
4 celery stalk
1/4 Tbsp garlic powder
1 cup bamboo shoots, sliced; drain
2 Tbsp chili sauce
2 japon pepper, dried; crushedH>1 Tbsp chicken bouillon
1/3 cup water
3/4 cup cashews, chopped
Cut onion into 1" pieces. Cut celery into 1/2" diagonal pieces. Mix cornstarch, 1 tsp soy sauce, and garlic powder together; set aside. Mix instant bouillon and 1/3 cup water together; set aside. Heat oil in wok over med high heat until hot. Cook and stir chicken in oil until chicken turns white; remove chicken from skillet with a slotted spoon. Cook & stir onion/celery mixture in oil until onions are semitransparent. Stir in chicken, bamboo shoots, chili sauce and crushed pepper; cook & sB
tir 1 minute. Stir in bouillon. Heat to boiling; stir in cornstarch/soy sauce mixture; cook and stir until thickened, about 30 seconds. Stir in cashews. Yield: 4 servings.
8 scallions: greens minced, whites in strips, keep separate
1 bunch cilantro, minced (optional)
Combine soy sauce, vinegar, sherry, sugar in a measuring cup. Add enough water to make up to 1 cup. Place cornstarch in a sm bowl, pour in the liquid, pour on the liquid and whisk till dissolved. Set aside. Heat a lg wok over a high flame. Add oil and onion and stir fry for about a minute. Add eggplant and salt and stir fry for 8 to 10 min. till the eggplant is soft. Add garlic, ginger, black pepper and cayenne. Cook a few min. more. Add tofu and scallion bottoms. Stir the bowl of liquid t
hat has been set aside and add to the wok. Mix well and stir fry for another few min. till the sauce is thickened. Remove from the heat and serve over rice topped with scallion greens and cilantro. Serves 4.
Szechwan Eggplant and Tofu 3 Tbsp soy sauce 1/4 cup dry sherry or chinese rice wine 1 Tbsp white or brown sugar 1 Tbsp cider vinegar 3 Tbsp cornstarch 2 Tbsp peanut oil^
32999
25 min
12 min
3 tbsp soy sauce
1/4 cup dry sherry or chinese rice wine
1 tbsp white or brown sugar
1 tbsp cider vinegar
3 tbsp cornstarch
2 tbsp peanut oil
1 med onion, thinly sliced
1 lg eggplant, cut thinly into strips,
3/4 tsp salt
2 tbsp minced garlic
1 tbsp minced fresh ginger
1/4 tsp black pepper
cayenne pepper to taste
3 cakes firm tofu, cut into strips
8 scallions: greens minced, whites in strips, keep separate
1 bunch cilantro, minced (optional)
3 Tbsp soy sauce
1/4 cup dry sherry or chinese rice wine
1 Tbsp white or brown sugar
1 Tbsp cider vinegar
3 Tbsp cornstarch
2 Tbsp peanut oil
1 med onion, thinly sliced
1 lg eggplant, cut thinly into strips,
3/4 tsp salt
2 Tbsp minced garlic
1 Tbsp minced fresh ginger
1/4 tsp black pepper
cayenne pepper to taste
3 cakes firm tofu, cut into strips
8 scallions: greens minced, whites in strips, keep separate
1 bunch cilantro, minced (optional)
Szechwan Red-Cooked BeefB
BeefC
ChineseF
1 lb stew beef, brisket, or flank steak cut into cubes
1/2 onion, sliced
2 cloves garlic, crushed
Canola oil
Ground szechwan peppercorn to taste (optional)Gy1 slice of fresh ginger
1 tsp to 1 1/2 tsp hot paste
2 Tbsp dry sherry
1/2 cup water
1/2 star anise
1 1/2 Tbsp soy sauce
1 1/2 Tbsp dark soy sauce (or 1 1/2 Tbsp soy sauce plus 1 tsp molasses)
Pinch of sugar
2 tsp cornstarch mix w/2 tsp water
1/2 carrot, roll cut
1 potato cut into 3/4" cubes
Sesame oil
Fresh cilantro (garnish)
Brown the meat with the onions and garlic in the oil. Add the Szechwan pepper, star anise, ginger, hot paste, sugar, sherry, soy sauces and water. Cover and simmer 1 hour 40 minutes. Add the potato and carrot (and water if necessary) and cook for another 20 minutes. Add the cornstarch and water mixture and bring to a boil to thicken. Add a few drops a sesame oil, garnish with cilantro and serve over noodles.
Szechwan Red-Cooked Beef 1 lb stew beef, brisket, or flank steak cut into cubes 1/2 onion, sliced 2 cloves garlic, crushed Canola oil Ground szechwan peppercorn to taste (optional)^
33000
20 min
2 hrs
1 lb stew beef, brisket, or flank steak cut into cubes
1/2 onion, sliced
2 cloves garlic, crushed
Canola oil
Ground szechwan peppercorn to taste (optional)
1 slice of fresh ginger
1 tsp to 1 1/2 tsp hot paste
2 tbsp dry sherry
1/2 cup water
1/2 star anise
1 1/2 tbsp soy sauce
1 1/2 tbsp dark soy sauce (or 1 1/2 tbsp soy sauce plus 1 tsp molasses)
Pinch of sugar
2 tsp cornstarch mix w/2 tsp water
1/2 carrot, roll cut
1 potato cut into 3/4" cubes
Sesame oil
Fresh cilantro (garnish)
1 lb stew beef, brisket, or flank steak cut into cubes
1/2 onion, sliced
2 cloves garlic, crushed
Canola oil
Ground szechwan peppercorn to taste (optional)
1 slice of fresh ginger
1 tsp to 1 1/2 tsp hot paste
2 Tbsp dry sherry
1/2 cup water
1/2 star anise
1 1/2 Tbsp soy sauce
1 1/2 Tbsp dark soy sauce (or 1 1/2 Tbsp soy sauce plus 1 tsp molasses)
Pinch of sugar
2 tsp cornstarch mix w/2 tsp water
1/2 carrot, roll cut
1 potato cut into 3/4" cubes
Sesame oil
Fresh cilantro (garnish)
Szechwan ShrimpB
SeafoodC
ChineseF
24 shrimp 16-20's, peeled & deveined
1/4 cup peanut oil
1/2 cup green onion, minced
4 tsp garlic, processed
1/4 cup fresh ginger, mincedG
Soy Mixture ----
1/3 cup dry sherry
1/3 cup soy sauce
2 Tbsp sugar
1 tsp salt
1/2 cups catsup
1/3 cup chile sauce
1 Tbsp red pepper flakesI
Heat oil in saut
pan, add shrimp and cook for two min. (until 1/2 way done). Add green onion, ginger and garlic and saut
until shrimp are just done (do not overcook). Add soy mixture and cook until heated.
Serves 4.L
Party]
Szechwan Shrimp 24 shrimp 16-20's, peeled & deveined 1/4 cup peanut oil 1/2 cup green onion, minced 4 tsp garlic, processed 1/4 cup fresh ginger, minced^
33001
12 min
5 min
24 shrimp 16-20's, peeled & deveined
1/4 cup peanut oil
1/2 cup green onion, minced
4 tsp garlic, processed
1/4 cup fresh ginger, minced
Soy Mixture ----
1/3 cup dry sherry
1/3 cup soy sauce
2 tbsp sugar
1 tsp salt
1/2 cups catsup
1/3 cup chile sauce
1 tbsp red pepper flakes
24 shrimp 16-20's, peeled & deveined
1/4 cup peanut oil
1/2 cup green onion, minced
4 tsp garlic, processed
1/4 cup fresh ginger, minced
Soy Mixture ----
1/3 cup dry sherry
1/3 cup soy sauce
2 Tbsp sugar
1 tsp salt
1/2 cups catsup
1/3 cup chile sauce
1 Tbsp red pepper flakes
Szechwan Style Stir FryB
TofuC
AmericanF
1 lb tofu, cubed
1/2 lb snow peas
1/3 cup teriyaki sauce
3 Tbsp szechwan spicy stir-fry Sauce ----
2 tsp cornstarch
1 onion, choppedG
3 cup chopped bok choy
2-3 Tbsp cooking oil
1 cup broccoli florets
1 red bell pepper
7 oz cn straw mushrooms
14 oz can baby corn
Combine teriyaki, stir-fry sauce and cornstarch; set aside. Cut bell pepper in strips. Cut snow peas and baby corn in half. In wok stir-fry onion & bok choy in 1 Tbsp oil for 2 minutes. Add broccoli & bell pepper; stir-fry 2 minutes. Remove from woc. Stir-fry cubed tofu in 1 Tbsp oil for 2 minutes; add more oil if necessary. Stir sauce mixture and add to tofu; cook until bubbly. Add all vegetables; heat through. Serve over hot rice. The Enchanted Broccoli Forest.
Cook beef in frying pan until it is browned. Drain. Add onion, green pepper, corn, tomatoes, garlic and mushrooms. Cook for 10 minutes. Add tomato sauce, salt, pepper, chili powder, cumin, and oregano. Bring to a boil. Pour mixture into a 2 qrt baking dish. Spread cheese soup over mixture. Spread mashed potatoes over dish, smoothing evenly. Brush surface with butter. Bake in a 325
f oven for 35 to 40 minutes.
Holiday]
Tex-Mex Shepherd's Pie 1 lb ground beef, extra lean 1 med onion, diced 1 med green pepper, diced 1 cup corn 14 1/2 oz canned tomatoes, diced, drained^
33003
12 min
50 min
i1 lb ground beef, extra lean
1 med onion, diced
1 med green pepper, diced
1 cup corn
14 1/2 oz canned tomatoes, diced, drained
4 1/2 oz canned mushrooms, sliced, drained
8 oz tomato sauce
10 3/4 oz cheese soup
2 cloves garlic, minced
1 tsp salt
1/4 tsp pepper
1 1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp oregano
6 cups mashed potatoes
1 tbsp butter, melted
e1 lb ground beef, extra lean
1 med onion, diced
1 med green pepper, diced
1 cup corn
14 1/2 oz canned tomatoes, diced, drained
4 1/2 oz canned mushrooms, sliced, drained
8 oz tomato sauce
10 3/4 oz cheese soup
2 cloves garlic, minced
1 tsp salt
1/4 tsp pepper
1 1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp oregano
6 cups mashed potatoes
1 Tbsp butter, melted
Thai Chicken with Fresh BasilB
PoultryC
Thai/VietnameseF
3 Tbsp vegetable oil
1 lb chicken breast, boned
2 Tbsp garlic, coarsely chopped
3 Tbsp nuoc nam (fish sauce)
3/4 cup basil, thinly sliced
2 Tbsp sugar
2 serrano chiliesG
2 Tbsp water
Skin chicken and cut into 1"x1" in strips. Remove stems from chilies and cut lengthwise into thin strips (discard the seeds). Heat oil in wok or lg skillet over high heat. Add garlic and about 10 seconds. Add 1/2 cup of basil and the chilies and stir-fry just until basil wilts, about 1 minute. Add chicken and stir-fry about 3 minutes. Add nuoc mam, water and sugar and stir-fry until sauce bubbles and thickens slightly, about 2 minutes. Add remaining 1/4 cup of basil and stir-fry until justBH wilted, about 5 seconds. Serve immediately with steamed rice. Serves 4.
Shell and devein the shrimp. In a bowl toss the shrimp with salt; let sit for 5 minutes. Rinse thoroughly with cold water, drain and pat dry; set aside. Cut the asparagus diagonally into 2" lengths. Bring a lg pot of water to a boil. Drop the asparagus into the water and blanch for a few seconds or until it turns bright green. Remove and shower with cold water to stop the cooking. If using canned mushrooms, drain and rinse them with cold water; set aside. Cut the green onions, including pa
rt of the green tops, into 1 1/2" lengths. Heat a wok over medium-high heat. When hot add the oil and garlic; toss until lightly brown. Turn the heat to high and add the green onions and shrimp to the wok; stir-fry together until the shrimp turn bright orange and feel firm to the touch, about 30 seconds to a minute. Add the asparagus, mushrooms, sugar, pepper, fish sauce, oyster sauce and chicken stock; stir-fry together until the mixture is heated through and sauce has a light cream consi
CEstency. This should take no more than a few seconds. Serving size: 4.
Low fat/Low Cal.]
Thai Shrimp with Asparagus 3/4 lb lg shrimp 1 tsp salt 1 lb fresh asparagus 1/2 cup whole straw mushrooms fresh or canned 4 green onions 2 Tbsp vegetable or peanut oil^
33005
3/4 lb lg shrimp
1 tsp salt
1 lb fresh asparagus
1/2 cup whole straw mushrooms fresh or canned
4 green onions
2 tbsp vegetable or peanut oil
3 garlic cloves, chopped
1 tsp sugar
1/2 tsp ground black pepper
1 tbsp thai fish sauce (nam pla)
1 tbsp oyster sauce
1/4 cup chicken stock
3/4 lb lg shrimp
1 tsp salt
1 lb fresh asparagus
1/2 cup whole straw mushrooms fresh or canned
4 green onions
2 Tbsp vegetable or peanut oil
3 garlic cloves, chopped
1 tsp sugar
1/2 tsp ground black pepper
1 Tbsp thai fish sauce (nam pla)
1 Tbsp oyster sauce
1/4 cup chicken stock
Three Cheese Asparagus LasagnaB
VegetablesC
California
4 lb asparagus
1/3 cup butter
1/2 cup all-purpose flour
5 cups milk
8 oz creamy goat cheese (ch
1 tsp grated lemon rind
1 Tbsp lemon juiceG
1 1/2 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
15 lasagna noodles
2 cups shredded mozzarella cheese
1/3 cup freshly grated parmesan cheese
Trim asparagus, cut stalks into 1" pieces. In lg pot of boiling water, cook asparagus for 3 minutes. Drain and refresh under cold water, drain again. Remove 1-1/2 cups asparagus tips, set aside. In saucepan, melt butter over med heat, whisk in flour and cook, whisking, for 1 minute. Gradually whisk in milk, bring to boil. Reduce heat to med-low, cook, stirring, for 10 min. or until thickened. Removed from heat. Stir in goat cheese, lemon rind and juice, salt, pepper and nutmeg until cheese
has melted.
Meanwhile, in lg pot of boiling salted water, cook noodles for 6 to 8 min. or until almost tender. Drain and cool in cold water. Remove and arrange in single layer on damp tea towel.
Arrange 3 noodles in single layer in greased 13"x9" baking dish.
Spread with 1 cup of the sauce, then one-quarter of the asparagus, then one-quarter of the mozzarella. Repeat these layers 3 more times. Top with final layer of noodles and sauce. Sprinkle Parmesan over top.
Bake in 375
f oven for 3C
5 to 40 min. or until light golden and bubbly. Sprinkle reserved asparagus tips over top. Bake for 5 min. or until asparagus is heated through. Let stand for 10 min. before serving. Makes 8 servings.
Vegetarian]
Three Cheese Asparagus Lasagna 4 lb asparagus 1/3 cup butter 1/2 cup all-purpose flour 5 cups milk 8 oz creamy goat cheese (ch
vre) 1 tsp grated lemon rind 1 Tbsp lemon juice^
33006
4 lb asparagus
1/3 cup butter
1/2 cup all-purpose flour
5 cups milk
8 oz creamy goat cheese (ch
1 tsp grated lemon rind
1 tbsp lemon juice
1 1/2 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
15 lasagna noodles
2 cups shredded mozzarella cheese
1/3 cup freshly grated parmesan cheese
4 lb asparagus
1/3 cup butter
1/2 cup all-purpose flour
5 cups milk
8 oz creamy goat cheese (ch
1 tsp grated lemon rind
1 Tbsp lemon juice
1 1/2 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
15 lasagna noodles
2 cups shredded mozzarella cheese
1/3 cup freshly grated parmesan cheese
A#Tofu South of the Border EnchiladasB
TofuC
AmericanF
8 8" whole wheat tortillas
1/2 cup onion, chopped
3/4 cup green peppers, chopped
4 oz green mild chilies, chopped
1 clove garlic, minced
1/2 tsp cumin seed
1 tsp dried cilantroG
12 oz silken firm tofu, drained and mashed
2 cup diced tomatoes, drained
2 cup thick tomato salsa
1/2 cup low fat cheddar, shredded
yPreheat oven to 350
f. Lightly spray a 9"x13" baking pan with no-stick vegetable spray. In bowl, combine all ingredients except tortillas, tomato salsa and cheese. Place 1/2 cup of mixture in center of each tortilla and roll. Place in baking dish, seam side down. Pour salsa over enchiladas. Sprinkle with shredded cheese. Cover pan with aluminum foil and bake for 35-30 min.
Vegetarian]
Tofu South of the Border Enchiladas 8 8" whole wheat tortillas 1/2 cup onion, chopped 3/4 cup green peppers, chopped 4 oz green mild chilies, chopped 1 clove garlic, minced 1/2 tsp cumin seed 1 tsp dried cilantro^
33007
15 min
30 min
D8 8" whole wheat tortillas
1/2 cup onion, chopped
3/4 cup green peppers, chopped
4 oz green mild chilies, chopped
1 clove garlic, minced
1/2 tsp cumin seed
1 tsp dried cilantro
12 oz silken firm tofu, drained and mashed
2 cup diced tomatoes, drained
2 cup thick tomato salsa
1/2 cup low fat cheddar, shredded
@8 8" whole wheat tortillas
1/2 cup onion, chopped
3/4 cup green peppers, chopped
4 oz green mild chilies, chopped
1 clove garlic, minced
1/2 tsp cumin seed
1 tsp dried cilantro
12 oz silken firm tofu, drained and mashed
2 cup diced tomatoes, drained
2 cup thick tomato salsa
1/2 cup low fat cheddar, shredded
A!Tuna Stuffed Shells in Dill SauceB
SeafoodC
AmericanF
2 oz jumbo shell macaroni
1 onion, diced
1 celery rib, chopped
1/4 cup fat free chicken broth
2 cups lite evaporated milk
3 Tbsp unbleached flour
1 Tbsp chopped fresh dillG
Pepper to taste
12 oz fat free swiss cheese
2 slices white bread
1/3 cup fat free ranch dressing
12 oz can tuna packed in water
Preheat oven to 375
f. In lg nonstick saucepan, prepare pasta according to pkg directions, drain and set aside. In nonstick saucepan over high heat, saut
onions and celery in broth for 5 min or until tender. Remove onion mixture and place in med bowl. Place milk, flour and spices in blender, mix on high for 1 min. In med nonstick saucepan over med heat, pour in milk mixture, stirring constantly until sauce thickens. Stir in cheese until blended. Pour sauce in 11"x7" nonstick baking dish.B
In bowl with celery mixture, stir in bread torn into crumbs, ranch dressing and tuna. Fill cooked shells with tuna mixture; arrange filled shells in sauce. Cover and bake 20 to 25 min. Serve hot. Makes 5 servings.
Party]
Tuna Stuffed Shells in Dill Sauce 2 oz jumbo shell macaroni 1 onion, diced 1 celery rib, chopped 1/4 cup fat free chicken broth 2 cups lite evaporated milk 3 Tbsp unbleached flour 1 Tbsp chopped fresh dill^
33008
18 min
25 min
02 oz jumbo shell macaroni
1 onion, diced
1 celery rib, chopped
1/4 cup fat free chicken broth
2 cups lite evaporated milk
3 tbsp unbleached flour
1 tbsp chopped fresh dill
Pepper to taste
12 oz fat free swiss cheese
2 slices white bread
1/3 cup fat free ranch dressing
12 oz can tuna packed in water
,2 oz jumbo shell macaroni
1 onion, diced
1 celery rib, chopped
1/4 cup fat free chicken broth
2 cups lite evaporated milk
3 Tbsp unbleached flour
1 Tbsp chopped fresh dill
Pepper to taste
12 oz fat free swiss cheese
2 slices white bread
1/3 cup fat free ranch dressing
12 oz can tuna packed in water
Veggie Egg Foo YongB
VegetablesC
ChineseF
1/2 cup fresh bean sprouts
3 to 4 med fresh mushrooms, cut into 1/4" dice
1/2 cup chopped onion
1/4 cup peanut oil, or flavorless Vegetable oil
3 eggs
Foo Yong Sauce ----
1/2 cup chicken stock, fresh or canned, or vegetable stock
1 Tbsp soy sauce
1/2 tsp salt
1 Tbsp cornstarch, dissolved in 2 Tbsp cold stock or cold water.
Prepare ahead: Rinse fresh bean sprouts in a pot of cold water and discard any husks that float to the surface. Drain and pat them dry. To crisp canned sprouts, rinse them under running water and refrigerate them in a bowl of cold water for 2 hours. Drain and pat them dry. Have the bean sprouts, mushrooms, onions, eggs, oil, stock, soy sauce, salt and cornstarch mixture within easy reach. Break the eggs onto a bowl and beat them with a fork or whisk until well combined.
To cook: In a sm sa
ucepan, bring the stock to a boil. Add the soy sauce, salt and cornstarch mixture. Reduce the heat and cook for two min. until the sauce is thick and clear. Keep warm over low heat. Set a 12" wok or 8" skillet over high heat for 30 seconds. Pour in 1 Tbsp of oil, and swirl it about in the pan and heat for another 30 seconds, turning the heat down if the oil starts to smoke. Add the vegetables to the egg mixture. Pour in about 1/4 cup of the egg mixture. Let it cook undisturbed for 1 min. o
r until lightly browned. Turn the pancake over and cool for another minute. Transfer the pancake to a heatproof platter and cover with foil to keep warm. Following the same procedure, make 5 more pancakes with the remaining mixture. Add about 1 Tbsp of oil to the pan for each new pancake and stack them on the platter as you proceed. Serve with sauce poured over each pancake. Although not classic, some Chinese cooks garnish this dish with green peas.
Optional, 1/2 cup shrimp, roast pork, or
DD chicken can be added to your egg mixture along with the vegetables.
Vegetarian]
Veggie Egg Foo Yong 1/2 cup fresh bean sprouts 3 to 4 med fresh mushrooms, cut into 1/4" dice 1/2 cup chopped onion 1/4 cup peanut oil, or flavorless Vegetable oil 3 eggs^
33009
18 min
12 min
I1/2 cup fresh bean sprouts
3 to 4 med fresh mushrooms, cut into 1/4" dice
1/2 cup chopped onion
1/4 cup peanut oil, or flavorless Vegetable oil
3 eggs
Foo Yong Sauce ----
1/2 cup chicken stock, fresh or canned, or vegetable stock
1 tbsp soy sauce
1/2 tsp salt
1 tbsp cornstarch, dissolved in 2 tbsp cold stock or cold water.
E1/2 cup fresh bean sprouts
3 to 4 med fresh mushrooms, cut into 1/4" dice
1/2 cup chopped onion
1/4 cup peanut oil, or flavorless Vegetable oil
3 eggs
Foo Yong Sauce ----
1/2 cup chicken stock, fresh or canned, or vegetable stock
1 Tbsp soy sauce
1/2 tsp salt
1 Tbsp cornstarch, dissolved in 2 Tbsp cold stock or cold water.
A'Wienerschnitzel with Warm Potato Salad B
PorkC
GermanFh4 6 oz pieces of veal (chicken or pork cutlets)
1 cup flour
2 cups bread crumbs
2 eggs
1/2 cup milk
SaltG
White pepper
Chopped parsley
Whole parsley leaves
1 cup olive oil (for cutlets)
1-1/2 lb of fingerling or russet potatoes
1 med onion, dicedHr1/2 cup chicken stock
1 Tbsp dijon mustard
4 Tbsp balsamic vinegar
2 Tbsp olive oil (for salad)
2 lemons (garnish)
1. Wash the potatoes, put in salted water with a sprig of rosemary and 1/2 bulb of garlic. Cook until tender. Let them cool, then slice.
2. lb the veal pieces very thin.
3. Mix together the eggs and milk.
4. Season the veal with salt and pepper. Dip the veal in flour, then the egg and milk mixture, then in the bread crumbs.
5. Heat the oil in a saut
pan and cook the veal. Once each piece is nicely browned, turn them over to finish cooking.
6. Put the veal on a plate and garnish with w
hole parsley leaves and lemon.
7. To make the potato salad, take the sliced potatoes, put them in a lg pan with the chicken stock, and some salt and pepper. Over low heat, add the oil, balsamic vinegar, mustard, the chopped onion and chopped parsley. Yields 4 servings
Party]
Wienerschnitzel with Warm Potato Salad 4 6 oz pieces of veal (chicken or pork cutlets) 1 cup flour 2 cups bread crumbs 2 eggs 1/2 cup milk Salt^
33010
m4 6 oz pieces of veal (chicken or pork cutlets)
1 cup flour
2 cups bread crumbs
2 eggs
1/2 cup milk
White pepper
Chopped parsley
Whole parsley leaves
1 cup olive oil (for cutlets)
1-1/2 lb of fingerling or russet potatoes
1 med. onion, diced
1/2 cup chicken stock
1 tbsp dijon mustard
4 tbsp balsamic vinegar
2 tbsp olive oil (for salad)
2 lemons (garnish)
h4 6 oz pieces of veal (chicken or pork cutlets)
1 cup flour
2 cups bread crumbs
2 eggs
1/2 cup milk
White pepper
Chopped parsley
Whole parsley leaves
1 cup olive oil (for cutlets)
1-1/2 lb of fingerling or russet potatoes
1 med onion, diced
1/2 cup chicken stock
1 Tbsp dijon mustard
4 Tbsp balsamic vinegar
2 Tbsp olive oil (for salad)
2 lemons (garnish)
A5Wild Mushroom Enchiladas with Ancho Chili-Cream SauceB
VegetablesC
CaliforniaF
2 cups water
2 ancho chilies, dried
4 lg garlic cloves, peeled
2 cups whipping cream
4 tsp fresh lime juice
3 Tbsp butter
3/4 cup onion, chopped G
12 oz fresh wild mushrooms stemmed and sliced, (such as oyster, shiitake, portobello)
5 oz feta cheese, crumbled
6 Tbsp fresh cilantro, chopped
2 med tomatoes, seeded, choppedH;1 sm avocado, cut into pieces
8 6" diameter corn tortillas
Bring 2 cups water to boil in a saucepan. Remove saucepan from heat, add chilies and soak 30 minutes. Drain chilies, reserving 6 Tbsp soaking liquid. Cut stems off chilies. Cut chilies open. Scrape out seeds and discard. Combine chilies, 6 Tbsp reserved soaking liquid and garlic in blender and puree until smooth. Preheat oven to 350
f. Combine cream and chili puree in heavy lg skillet. Bring to boil. Reduce heat; simmer 3 minutes. Whisk in lime juice. Season with salt. Strain sauce; retur
n to skillet. (Sauce can be made 1 day ahead. Cover and chill.)
Melt butter in another heavy lg skillet over med heat. Add onion and mushrooms and saut
until onion is translucent and mushrooms are tender, about 5 minutes. Add cheese, cilantro, tomatoes, and 3 Tbsp cream sauce. Simmer until just heated through, about 4 minutes. Stir in avocado. Season filling with salt and pepper. Remove from heat. Bring remaining cream sauce to simmer over low heat. Cook 1 tortilla in cream mixture until
softened, turning to coat, about 15 seconds. Carefully transfer tortilla to baking sheet. Repeat with remaining tortillas. Cover remaining sauce and keep warm. Spoon generous 1/3 cup filling down center of each tortilla. Roll up tortillas, enclosing filling completely. Arrange seam side down on same baking sheet. Cover enchiladas with foil. Bake enchiladas until heated through, about 10 minutes. Transfer to plates. Spoon sauce on each. Serve sauce separately. 4 servings.
Vegetarian]
Wild Mushroom Enchiladas with Ancho Chili-Cream Sauce 2 cups water 2 ancho chilies, dried 4 lg garlic cloves, peeled 2 cups whipping cream 4 tsp fresh lime juice 3 Tbsp butter 3/4 cup onion, chopped^
33011
2 cups water
2 ancho chilies, dried
4 lg garlic cloves, peeled
2 cups whipping cream
4 tsp fresh lime juice
3 tbsp butter
3/4 cup onion, chopped
12 oz fresh wild mushrooms stemmed and sliced, (such as oyster, shiitake, portobello)
5 oz feta cheese, crumbled
6 tbsp fresh cilantro, chopped
2 med tomatoes, seeded, chopped
1 sm avocado, cut into pieces
8 6" diameter corn tortillas
~2 cups water
2 ancho chilies, dried
4 lg garlic cloves, peeled
2 cups whipping cream
4 tsp fresh lime juice
3 Tbsp butter
3/4 cup onion, chopped
12 oz fresh wild mushrooms stemmed and sliced, (such as oyster, shiitake, portobello)
5 oz feta cheese, crumbled
6 Tbsp fresh cilantro, chopped
2 med tomatoes, seeded, chopped
1 sm avocado, cut into pieces
8 6" diameter corn tortillas
Wolfgang Puck's Meat LoafB
LambC
American
1 lb (about 4 lg), preferably Japanese, eggplants
5 to 6 Tbsp olive oil
1 Tbsp salt
1/2 tsp ground white pepper
2 shallots
1/2 lb mushrooms, mincedG
2 lb med ground lamb, veal, or pork, or meat combination
2 eggs, lightly beaten
2 Tbsp minced garlic
2 tsp ground cumin
1 tsp chopped fresh thymeH
Mushroom Sauce --------
2 Tbsp olive oil
1/2 lb mushrooms, thinly sliced
1/2 cup port
1 cup Brown Veal Stock
6 Tbsp (3 oz) unsalted butter
Freshly ground pepper
We don't serve this in any of my restaurants, but I prepare it at home for my friends during the cooler months of the year. The recipe may look complicated, but even a novice in the kitchen will have excellent results and win rave reviews. - Wolfgang Puck
1. Preheat the oven to 450
f oil a 9"x4 1/2"x2 1/2" loaf pan.
2. Prepare the meat loaf: Trim the ends and cut a thin slice, lengthwise, from both sides of each eggplant. Cut into lengthwise slices, each about 1/4" thick. In a lg skille
t, heat 2 Tbsp of the oil, and over med high heat, lightly brown the eggplant slices on both sides, adding more oil as necessary. As the slices brown, remove to a baking pan. When all the slices have been browned, place in the oven and cook until tender, about 5 min. Drain on paper towels, cool, and season lightly with salt and pepper. Lower the oven temp to 400
3. In a smaller skillet, heat the remaining 2 Tbsp oil. Saut
the shallots until blond, add the mushrooms, season lightly wi
th salt and pepper, and cook over medium-high heat for 3 or 4 min.
4. Using the best slices of eggplant, line the bottom and the long sides of the prepared loaf pan. Chop the remaining eggplant. In a lg bowl, combine the chopped eggplant and the mushrooms with the ground meat. Stir in the eggs, garlic, cumin to taste, thyme, and the remaining salt and pepper and mix well. Fill the loaf pan with the meat mixture, patting down to level, and fold over the ends of the eggplant as necessary. P
lace the loaf pan in a lg baking pan and fill the lg pan with boiling water halfway up the sides of the loaf pan. Cover with aluminum foil and bake 1 hour 10 min, removing the foil after 35 min.
5. Meanwhile, prepare the potato puree. (See below!)
6. Prepare the mushroom sauce: In a saucepan, heat the olive oil. Over med heat, saut
the mushrooms, 3 to 4 min. Pour in the port and reduce by half. Add the stock and reduce just until the sauce thickens slightly. Whisk in the butter and seas
on with salt and pepper to taste. Keep warm.
7. Remove the meat loaf from the oven and let rest for 10 min. Carefully pour the juices out of the pan, then invert onto a cutting board. Cut into 8 slices.
Presentation: Spoon a little potato puree in the center of each of 8 heated dinner plates. Arrange 1 slice of meat loaf on the puree and spoon some of the sauce, with the mushrooms, over the meat. Serve immediately, passing the remaining sauce in a sm bowl.
To prepare ahead: In step 4, f
Uill the loaf pan and refrigerate, covered. Thirty min before baking, remove from the refrigerator. Have your potatoes for puree ready. While the meat loaf is baking, prepare the puree and the sauce and keep warm. Continue with the recipe.
Note: If Japanese eggplants are not available, you can use American eggplants, trimming as necessary.
Wolfgang Puck's Meat Loaf 1 lb (about 4 lg), preferably Japanese, eggplants 5 to 6 Tbsp olive oil 1 Tbsp salt 1/2 tsp ground white pepper 2 shallots 1/2 lb mushrooms, minced^
33012
1 lb (about 4 lg), preferably Japanese, eggplants
5 to 6 tbsp olive oil
1 tbsp salt
1/2 tsp ground white pepper
2 shallots
1/2 lb mushrooms, minced
2 lbs medium ground lamb, veal, or pork, or meat combination
2 eggs, lightly beaten
2 tbsp minced garlic
2 tsp ground cumin
1 tsp chopped fresh thyme
Mushroom Sauce --------
2 tbsp olive oil
1/2 lb mushrooms, thinly sliced
1/2 cup port
1 cup Brown Veal Stock
6 tbsp (3 oz) unsalted butter
Freshly ground pepper
1 lb (about 4 lg), preferably Japanese, eggplants
5 to 6 Tbsp olive oil
1 Tbsp salt
1/2 tsp ground white pepper
2 shallots
1/2 lb mushrooms, minced
2 lb med ground lamb, veal, or pork, or meat combination
2 eggs, lightly beaten
2 Tbsp minced garlic
2 tsp ground cumin
1 tsp chopped fresh thyme
Mushroom Sauce --------
2 Tbsp olive oil
1/2 lb mushrooms, thinly sliced
1/2 cup port
1 cup Brown Veal Stock
6 Tbsp (3 oz) unsalted butter
Freshly ground pepper
California FajitasB
GrillingD
CaliforniaF
3 lb flank steak
1/2 cup fresh lime juice
1/3 cup olive oil
1/3 cup tequila
4 cloves garlic, minced
1 1/4 tsp oregano, dried
3/4 tsp cumin, groundG
1/2 tsp clove, ground
12 flour tortilla
Monterey jack cheese, grated
Scallions, chopped
Cilantro, chopped
Salsa ----
2 green chile peppers, choppedH
6 white or yellow chile peppers, seeded and chopped
2 lg tomato, chopped
10 oz tomatoes, stewed
6 Tbsp corn oil
8 cloves garlic, minced
1 tsp oregano
2 tsp cilantro, chopped
Salt and pepper
Slice meat across the grain into thin strips. Combine lime juice, oil, tequila, garlic and spices. Pour over meat to cover all pieces. Marinate 4 to 8 hours at room temp, tossing occasionally. Combine salsa ingredients in a qt container. Cover and refrigerate at least eight hours. Grill meat over hot coals, until med rare. Slice flour tortillas in half, wrap and warm in oven until soft. Place strips of meat into each tortilla, top with salsa, cheese, onions and cilantro. Roll each fajita. BQWarm in the oven (if desired), and arrange on a serving platter. Serving Size : 8
California Fajitas 3 lb flank steak 1/2 cup fresh lime juice 1/3 cup olive oil 1/3 cup tequila 4 cloves garlic, minced 1 1/4 tsp oregano, dried 3/4 tsp cumin, ground^
33013
3 lb flank steak
1/2 cup fresh lime juice
1/3 cup olive oil
1/3 cup tequila
4 cloves garlic, minced
1 1/4 tsp oregano, dried
3/4 tsp cumin, ground
1/2 tsp clove, ground
12 flour tortilla
Monterey jack cheese, grated
Scallions, chopped
Cilantro, chopped
Salsa ----
2 green chile peppers, chopped
6 white or yellow chile peppers, seeded and chopped
2 lg tomato, chopped
10 oz tomatoes, stewed
6 tbsp corn oil
8 cloves garlic, minced
1 tsp oregano
2 tsp cilantro, chopped
Salt and pepper
3 lb flank steak
1/2 cup fresh lime juice
1/3 cup olive oil
1/3 cup tequila
4 cloves garlic, minced
1 1/4 tsp oregano, dried
3/4 tsp cumin, ground
1/2 tsp clove, ground
12 flour tortilla
Monterey jack cheese, grated
Scallions, chopped
Cilantro, chopped
Salsa ----
2 green chile peppers, chopped
6 white or yellow chile peppers, seeded and chopped
2 lg tomato, chopped
10 oz tomatoes, stewed
6 Tbsp corn oil
8 cloves garlic, minced
1 tsp oregano
2 tsp cilantro, chopped
Salt and pepper
Caltex Fajitas PrawnsB
BeefC
GrillingD
CaliforniaF
2 lb skirt steak cut into 4-6" lengths
4 Tbsp olive oil
5 lg cloves garlic, pressed
2 Tbsp finely minced chile pepper
1 bunch cilantro, chopped fineG
3/4 cup minced green onions (green and white parts)
4 fresh limes
1/2 med sized valencia orange
1/4 cup lager beer
Fresh ground black pepper
Mix the olive oil, garlic and chopped pepper together in a med bowl. Marinate steaks for an hour or overnight. Add the liquids to the bowl, stir to mix, and then add the cilantro and minced green onion and mix well. Add the steaks to the cilantro-juice mixture, making sure the meat is well covered by the liquid. Refrigerate, for another 12-24 hours, tossing occasionally. About an hour before you're ready to cook, press the pepper into the meat, turn meat over, and repeat. Let meat sit whil
e preparing the fire and allow to come to room temp before grilling. Prepare a hot charcoal fire. Baste the meat with the marinade while grilling. Cook as desired. After the meat is cooked, prepare it for serving by scoring each piece with a sharp knife" with" the grain and then slice into thin strips" against" the grain. This will serve to tenderize the steak and make it easier to eat.
6 yellow summer squash, cut into 1/2" thick rounds
4 zucchini, cut into 1/2" thick rounds
HG1 1/2 cups olive oil
1/3 cup fresh lime juice
12 (about) bamboo skewers
Combine garlic, coriander, turmeric, dried mustard, ground cloves, chili powder and aniseed in sm bowl. Place chicken in glass baking dish and vegetables in another. Sprinkle each with half of spice mixture. Add half of olive oil and half of fresh lime juice to each and mix to coat well. Cover and refrigerate 6 to 8 hours. Season kebabs with salt and pepper. Grill until chicken is cooked through, about 5 min. per side.
6 yellow summer squash, cut into 1/2" thick rounds
4 zucchini, cut into 1/2" thick rounds
1 1/2 cups olive oil
1/3 cup fresh lime juice
12 (about) bamboo skewers
Carne AsadaB
BeefC
GrillingD
Mexican
1 1/2 lb sirloin steak
2 Tbsp vegetable oil
3/4 tsp dried oregano, crushed
1/2 tsp salt
1 Tbsp lime juice
1/4 tsp pepper
2 tsp cider vinegar
vPlace steak in shallow baking dish and brush each side with oil. Combine remaining ingredients except orange slices. Pour over steak, cover, and refrigerate several hours, turning occasionally. To cook, preheat charcoal grill. Drain meat, reserving marinade. Grill 3 to 4 min. on each side, for med rare. Spoon marinade over steak as it cooks. After turning once, serve hot.
1/2 cup feta cheese, very mild, or mexican cacique cheese
1/4 cup walnuts
4 sole fillets, 6 oz each
Freshly ground pepper to taste
4 corn tortillas
6 green onionsH*1/2 head of purple cabbage
6 roma tomatoes
Cilantro pesto: place all ingredients in a food processor and process into a thick paste. The ice water prevents heat from building up during the process and spoiling the color. Chop green onion. Thinly slice cabbage. Slice tomatoes thinly. Mix together with 1 Tbsp cilantro pesto and set aside. Put 1 cilantro leaf in middle of each fillet, this one leaf will add great flavor. Grind pepper over the fillets to taste. Do not add salt. Brush a broiler pan with olive oil. Place your folded fish
b pkg on it and broil about 4" from the heat source until fish flakes in center when pressed with a fork, about 6 minutes. Heat tortilla on both sides, 30 to 35 seconds, just until they go limp.
To assemble the tacos: spread 1 Tbsp cilantro pesto on warm tortilla. Place a cooked fish fillet on top. Spoon the cabbage, tomato and green onion salad on top.
Vegetarian
Cilantro Pesto Fish Tacos Cilantro pesto ---- 1 cup cilantro leaves, packed 1 Tbsp olive oil 1 lg garlic clove 1 Tbsp lemon juice 1 Tbsp ice water 1/2 jalape
o pepper^
33017
18 min
8 min
aCilantro pesto ----
1 cup cilantro leaves, packed
1 tbsp olive oil
1 large garlic clove
1 tbsp lemon juice
1 tbsp ice water
1/2 jalape
o pepper
1/2 cup feta cheese, very mild, or mexican cacique cheese
1/4 cup walnuts
4 sole fillets, 6 oz each
Freshly ground pepper to taste
4 corn tortillas
6 green onions
1/2 head of purple cabbage
6 roma tomatoes
ZCilantro pesto ----
1 cup cilantro leaves, packed
1 Tbsp olive oil
1 lg garlic clove
1 Tbsp lemon juice
1 Tbsp ice water
1/2 jalape
o pepper
1/2 cup feta cheese, very mild, or mexican cacique cheese
1/4 cup walnuts
4 sole fillets, 6 oz each
Freshly ground pepper to taste
4 corn tortillas
6 green onions
1/2 head of purple cabbage
6 roma tomatoes
A"Ethiopian-Style Broiled DrumsticksB
PoultryC
GrillingD
African
1/2 tsp ground ginger
1/2 tsp cardamom, ground
1 tsp coriander, ground
1/2 Tbsp turmeric, ground
1/2 Tbsp mustard, ground
1/2 tsp fenugreek seeds, crushed
1/2 tsp nutmeg, groundG
1/2 tsp cinnamon, ground
1/2 tsp allspice, ground
2 Tbsp cayenne pepper
1 dried cayenne chile pepper, seeded/minced
1/4 cup paprika
1 1/2 tsp saltHo1 1/2 tsp black pepper, ground
1/4 cup dry red wine
2 Tbsp peanut oil
2 Tbsp orange juice
12 chicken drumsticks
For the spice paste, mix first 12 ingredients plus salt and pepper in a sm skillet; cook over low heat, stirring constantly to form a smooth paste, about 2 minutes. Off heat, stir in oil and orange juice. Rub each drumstick evenly with this spice paste, then transfer them to a lg non reactive bowl. Cover and refrigerate 2 hours or overnight.
Heat the broiler. Transfer drumsticks to a broiling pan. Broil drumsticks, turning once, until browned and cooked through, 20 to 25 minutes. Serve immB
Rub the chicken pieces with the lemon halves. In a sm bowl, mash the garlic with the cayenne pepper and paprika to form a paste. Rub over the chicken pieces. Place the pieces skin side up on a rack in a shallow pan. Let stand in a cool place (do not refrigerate) uncovered for 24 hours. Preheat the grill. If using presoaked wood chips sprinkle over the hot coals or lava rocks. Brush the grid lightly with oil. Place the dark meat of the chicken on the grill and cover-cook with the vents open
over hot or high heat, turning once, for 15 minutes. Add the white meat to the grid and continue to cover-cook, turning once, until both meats are crisp and the juices run yellow when pricked with a fork, 15 to 20 min. longer. Sprinkle with salt and pepper to taste before serving. The recipe originated from chef, Mary Nell reck. It was a winner in the tongue-sizzling sweepstakes!
To make the marinade, in a sm saucepan, heat oil and green onions over med heat for 2 minutes. Stir in the lime juice, grated ginger, salt and pepper and cook for 1 more minute. Place the fish in a shallow dish and pour the warm marinade over the top. Cover and place in the refrigerator for at least 2 hours, turning once after an hour. Let the fish stand at room temp for 30 min. before grilling. Place the fish on a hot grill, drizzle a bit of the marinade on top, and cook for 4 to 5 min. fB'or each of thickness. Makes 4 servings.
Quick & Easy]
Ginger Lime Salmon Steaks 4 salmon steaks 3 Tbsp canola oil 1/4 cup fresh lime juice 1 Tbsp grated ginger 3 green onions, thinly sliced Salt and pepper to taste^
33020
2 hrs
5 min
4 salmon steaks
3 tbsp canola oil
1/4 cup fresh lime juice
1 tbsp grated ginger
3 green onions, thinly sliced
Salt and pepper to taste
4 salmon steaks
3 Tbsp canola oil
1/4 cup fresh lime juice
1 Tbsp grated ginger
3 green onions, thinly sliced
Salt and pepper to taste
A"Grilled Mahi-Mahi in Wine MarinadeB
SeafoodC
GrillingD
HawaiianF
4 sixoz mahi-mahi fillets
1/4 cup fresh lemon juice (1 to 2 lemons)
1 Tbsp grated lemon zest
1 cup chardonnay
1 tsp vanilla extract
1/4 cup grapeseed oilG_1/4 tsp kosher salt
1 tsp diced jalape
o pepper (deveined and seeded )
2 garlic cloves, pressed
To make the marinade, combine the lemon juice, lemon zest, vanilla, and chardonnay in a non reactive mixing bowl. Whisk in the oil a little at a time. Add the salt, jalape
o and garlic. Place the mahi-mahi in a non reactive container and pour the marinade over. Refrigerate for 1 to 2 hours. Remove the mahi-mahi from the marinade. Bring the marinade to a low boil in a non reactive saucepan or microwave the marinade on high for 3 minutes. To grill, lightly brush the grill with vegetable oil.
Grill and baste the mahi-mahi for about 5 minutes. Turn the fillets and grill for 3 to 4 more min. or until the fish begins to fake when tested with a fork. Brush on a little of the warmed marinade while grilling. To cook indoors, preheat the oven to 350
f. Arrange the fish on a foil-lined baking sheet and bake for 7 to 8 minutes, or until the fish begins to flake when tested with a fork. Yield. 4 main-course servings
Low fat/Low Cal.]
Grilled Mahi-Mahi in Wine Marinade 4 sixoz mahi-mahi fillets 1/4 cup fresh lemon juice (1 to 2 lemons) 1 Tbsp grated lemon zest 1 cup chardonnay 1 tsp vanilla extract 1/4 cup grapeseed oil^
33021
k 2 1/2 hrs
8 min
4 six-oz mahi-mahi fillets
1/4 cup fresh lemon juice (1 to 2 lemons)
1 tbsp grated lemon zest
1 cup chardonnay
1 tsp vanilla extract
1/4 cup grapeseed oil
1/4 tsp kosher salt
1 tsp diced jalape
o pepper (deveined and seeded )
2 garlic cloves, pressed
4 sixoz mahi-mahi fillets
1/4 cup fresh lemon juice (1 to 2 lemons)
1 Tbsp grated lemon zest
1 cup chardonnay
1 tsp vanilla extract
1/4 cup grapeseed oil
1/4 tsp kosher salt
1 tsp diced jalape
o pepper (deveined and seeded )
2 garlic cloves, pressed
Grilled Salmon FilletsB
SeafoodC
GrillingD
AmericanF
1 lb salmon fillet (unskinned)
1/4 cup olive oil
1 tsp grated lime rind
1/4 cup lime juice
4 tsp worcestershire sauce
1 1/2 tsp cumin, ground
2 cloves garlic, mincedG
1/4 tsp salt
1/4 tsp pepper
Slice salmon into 4 pieces. In shallow glass dish, whisk together remaining ingredients. Add fillets. Turn to coat evenly. Cover and marinate in fridge up to 30 minutes, turning occasionally. Reserving marinade, place fish, skin side down, on greased grill over med high heat; cook, basting frequently for 10 min. per" . Turn over once halfway through. Fish will flake easily when tested with fork. Makes 4 servings.
Prepare a thick 1" bed of whole, fresh dill, stems and all, on the grill. Place the salmon steaks on the dill bed and sprinkle the fish lightly with paprika and chopped dill. Combine the melted butter and lemon juice. As the fish cooks, baste it repeatedly with the mixture. Do not turn the fish. Cook until the thickest part (near the bone) can be flaked, about 15 minutes. Yield: 6 servings
G84 sirloin steaks or steak of choice (6-8 oz per serving)
8Combine all ingredients for marinade. This may be made in advance. Pour marinade over the steak and refrigerate for 3 hours to overnight. Let the steaks stand at room temp for 30 before grilling. Prepare grilling machine for cooking. Grill 4 1/2 to 5 min. for med rare for each 1" of thickness. Makes 4 servings.
Low fat/Low Cal.]
Grilled Steak with Ginger-Soy Marinade 1/4 cup chopped green onions 1/4 cup toasted sesame oil 1/4 cup light soy sauce 2 Tbsp honey 2 Tbsp minced garlic 1 Tbsp minced ginger 1/4 cup marsala or madeira wine^
33024
k 3 1/2 hrs
12 min
1/4 cup chopped green onions
1/4 cup toasted sesame oil
1/4 cup light soy sauce
2 tbsp honey
2 tbsp minced garlic
1 tbsp minced ginger
1/4 cup marsala or madeira wine
4 sirloin steaks or steak of choice (6-8 oz per serving)
1/4 cup chopped green onions
1/4 cup toasted sesame oil
1/4 cup light soy sauce
2 Tbsp honey
2 Tbsp minced garlic
1 Tbsp minced ginger
1/4 cup marsala or madeira wine
4 sirloin steaks or steak of choice (6-8 oz per serving)
Habanero-Lime Grilled SalmonB
SeafoodC
GrillingD CaribbeanF
4 salmon steaks
1/4 cup vegetable oil
1/2 cup fresh orange juice
3 Tbsp lime juice, fresh preferred
1 Tbsp tequila
1 Tbsp lime zest
1 Tbsp finely minced habanero chileG
1 clove garlic, mincedI
Combine all the ingredients for the marinade and marinate the salmon for 2 hours at room temp in a non-reactive dish, turning frequently. Grill the salmon over hot coals, basting frequently with the marinade. Serves: 4. Heat scale: hotL
1/4 cup fresh or canned crushed pineapple, (packed in juice)
2 Tbsp honey
2 Tbsp minced ginger
2 garlic cloves, minced
4 boneless center cut pork chops or boneless pork loin (1/2-1" thick)
To make marinade, stir all the ingredients together in a sm bowl. Place the pork chops in a shallow dish and cover with the marinade. Marinate in the refrigerator for 4 hours or overnight. Prepare the grilling machine for cooking. Drain the pork chops reserving the marinade. Place the chops on a hot grill and cook for 5 to 7 minutes, basting occasionally if desired with the reserved marinade until nicely browned and cooked thoroughly. Juices should run clear when a chop is pierced with a fBFork at the thickest part, and no pink should remain. Makes 4 servings.
Quick & Easy]
Honey Pineapple Pork Chops 1/4 cup fresh or canned crushed pineapple, (packed in juice) 2 Tbsp honey 2 Tbsp minced ginger 2 garlic cloves, minced 4 boneless center cut pork chops or boneless pork loin (1/2-1" thick)^
33026
k 4 1/2 hrs
8 min
1/4 cup fresh or canned crushed pineapple, (packed in juice)
2 tbsp honey
2 tbsp minced ginger
2 garlic cloves, minced
4 boneless center cut pork chops or boneless pork loin (1/2-1" thick)
1/4 cup fresh or canned crushed pineapple, (packed in juice)
2 Tbsp honey
2 Tbsp minced ginger
2 garlic cloves, minced
4 boneless center cut pork chops or boneless pork loin (1/2-1" thick)
A4Lone Star Steakhouse and Saloon Sweet Bourbon SalmonB
SeafoodC
GrillingD
AmericanF
1/4 cup pineapple juice
2 Tbsp soy sauce
2 Tbsp brown sugar
1 tsp bourbon
1/4 tsp cracked black pepper
1/8 tsp garlic powder
1/2 cup vegetable oilG/2 8 oz salmon filets
2 tsp snipped fresh chives
Combine the pineapple juice, soy sauce, brown sugar, bourbon, pepper and garlic powder in a med bowl. Stir to dissolve the sugar. Add the oil. Be sure all the skin is removed from the salmon. Place the filets in a shallow dish and pour the bourbon marinade over them, saving a little to brush on the fish as it cooks. Cover the fish and refrigerate for at least an hour. Preheat barbecue or grill over med/high heat. Cook the fish for 5 to 7 min. per side or until each filet is cooked all the B
way through. Regularly brush the filets with the marinade. Arrange the filets on each plate with the chives sprinkled over the top. From: Top Secret Restaurant Recipes.
Vegetarian]
Lone Star Steakhouse and Saloon Sweet Bourbon Salmon 1/4 cup pineapple juice 2 Tbsp soy sauce 2 Tbsp brown sugar 1 tsp bourbon 1/4 tsp cracked black pepper 1/8 tsp garlic powder 1/2 cup vegetable oil^
33027
12 min
8 min
1/4 cup pineapple juice
2 tbsp soy sauce
2 tbsp brown sugar
1 tsp bourbon
1/4 tsp cracked black pepper
1/8 tsp garlic powder
1/2 cup vegetable oil
2 8 oz salmon filets
2 tsp snipped fresh chives
1/4 cup pineapple juice
2 Tbsp soy sauce
2 Tbsp brown sugar
1 tsp bourbon
1/4 tsp cracked black pepper
1/8 tsp garlic powder
1/2 cup vegetable oil
2 8 oz salmon filets
2 tsp snipped fresh chives
A"Low-Fat Caprese Grilled Swordfish B
SeafoodC
GrillingD
CaliforniaFl1 lb swordfish, cut into 3/8" thick slices
Fresh lemon juice
Olive oil
Chopped fresh oregano
Salt and pepper
Cut the swordfish into thin slices; this makes it easier to cook uniformly and keep moist.
Sprinkle fish with lemon juice, then with oil, oregano and salt and pepper to taste. Let marinate for 30 min. Cook on a hot grill for about 2 to 3 min per side, making sure the fish stays moist. Serve immediately. Traditionally, the fish is drizzled with oil and served with lemon slices on the side. Makes 3 servings.
Low fat/Low Cal.]
Low-Fat Caprese Grilled Swordfish 1 lb swordfish, cut into 3/8" thick slices Fresh lemon juice Olive oil Chopped fresh oregano Salt and pepper^
33028
40 min
8 min
r1 lb swordfish, cut into 3/8" thick slices
Fresh lemon juice
Olive oil
Chopped fresh oregano
Salt and pepper
n1 lb swordfish, cut into 3/8" thick slices
Fresh lemon juice
Olive oil
Chopped fresh oregano
Salt and pepper
A-Low-Fat Honey-Bourbon Grilled Pork TenderloinB
PorkC
GrillingD
California
2 lb pork tenderloin
1/2 cup onion, diced
1/2 cup lemon juice
1/2 cup bourbon whiskey
1/4 cup honey
1/4 cup low-sodium soy sauce
1 Tbsp gingerroot, mincedG
2 Tbsp olive oil
4 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
Vegetable cooking spray
3 Tbsp all-purpose flour
1 1/4 cups waterH
Fat from pork
Combine onion and the next 7 ingredients (onion through garlic) in a lg zip-top heavy-duty plastic bag. Add pork; seal bag, and marinate in refrigerator for 30 min. Remove pork from bag, reserving marinade. Sprinkle salt and pepper over pork. Prepare grill. Place the pork on grill rack coated with cooking spray. Cover and cook for 30 min or until meat thermometer registers 160
f, turning and basting pork occasionally with 1/2 cup marinade. Cut the pork into 1/4" thick slices; set aside, a
nd keep warm.
Place flour in a sm saucepan. Gradually add remaining marinade and water, stirring with a wire whisk until blended. Bring to a boil over med heat, and cook 3 min or until thickened, stirring constantly. Makes 8 servings.
Low fat/Low Cal.]
Low-Fat Honey-Bourbon Grilled Pork Tenderloin 2 lb pork tenderloin 1/2 cup onion, diced 1/2 cup lemon juice 1/2 cup bourbon whiskey 1/4 cup honey 1/4 cup low-sodium soy sauce 1 Tbsp gingerroot, minced^
33029
40 min
30 min
32 lb pork tenderloin
1/2 cup onion, diced
1/2 cup lemon juice
1/2 cup bourbon whiskey
1/4 cup honey
1/4 cup low-sodium soy sauce
1 tbsp gingerroot, minced
2 tbsp olive oil
4 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
Vegetable cooking spray
3 tbsp all-purpose flour
1 1/4 cups water
Fat from pork
/2 lb pork tenderloin
1/2 cup onion, diced
1/2 cup lemon juice
1/2 cup bourbon whiskey
1/4 cup honey
1/4 cup low-sodium soy sauce
1 Tbsp gingerroot, minced
2 Tbsp olive oil
4 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
Vegetable cooking spray
3 Tbsp all-purpose flour
1 1/4 cups water
Fat from pork
A Margarita Beef with Orange SalsaB
BeefC
GrillingD
CaliforniaF
1 1/2 lb beef, top round, 1" thick
Marinade ----
2/3 cup orange juice concentrate
1/2 cup tequila
1/3 cup lime juice, fresh
2 Tbsp olive oil
2 Tbsp ginger, fresh, choppedG
2 garlic cloves, medium, crushed
1 tsp salt
1 tsp oregano
1/4 tsp cayenne
Orange Salsa ----
2 oranges, peeled, cut in 1/2" pieces
1 onion, red, small, choppedH
1 jalape
o, 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
1) Combine marinade ingredients. Place steak in a plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator 4 hours or overnight.
2) Combine salsa ingredients in a nonmetallic bowl and refrigerate at least 1 hour.
3) Remove steak from marinade and discard marinade. Grill steak on a hot grill for 5 min. per side for rare to med rare; slightly more for medium. Remove steak to carving board and let rest for 10 minutes. Carve steak crosswise into thin slices; Bdarrange on a serving platter.
Garnish wish cilantro sprigs and lime wedges. Serve with orange salsa.
Party]
Margarita Beef with Orange Salsa 1 1/2 lb beef, top round, 1" thick Marinade ---- 2/3 cup orange juice concentrate 1/2 cup tequila 1/3 cup lime juice, fresh 2 Tbsp olive oil 2 Tbsp ginger, fresh, chopped^
33030
k 4 1/2 hrs
12 min
1 1/2 lb beef, top round, 1" thick
Marinade ----
2/3 cup orange juice concentrate
1/2 cup tequila
1/3 cup lime juice, fresh
2 tbsp olive oil
2 tbsp ginger, fresh, chopped
2 garlic cloves, medium, crushed
1 tsp salt
1 tsp oregano
1/4 tsp cayenne
Orange Salsa ----
2 oranges, peeled, cut in 1/2" pieces
1 onion, red, small, chopped
1 jalape
o, 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
1 1/2 lb beef, top round, 1" thick
Marinade ----
2/3 cup orange juice concentrate
1/2 cup tequila
1/3 cup lime juice, fresh
2 Tbsp olive oil
2 Tbsp ginger, fresh, chopped
2 garlic cloves, medium, crushed
1 tsp salt
1 tsp oregano
1/4 tsp cayenne
Orange Salsa ----
2 oranges, peeled, cut in 1/2" pieces
1 onion, red, small, chopped
1 jalape
o, 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
Marinated Lamb KabobsB
GrillingD
Middle EastF
2 lb boneless leg of lamb
1 lemon
4 cloves garlic
2 cups plain yogurt
1/2 tsp coarse ground pepper
1/4 tsp ground coriander
8 sm white onionsG-1 red pepper
1 green pepper
8 cherry tomatoes
Cut lamb into 1 1/2" cubes. Squeeze 2 Tbsp lemon juice from lemon. Mince garlic. Combine juice, garlic, yogurt, and coarse pepper. Reserve 1 cup of mixture and stir lamb cubes into remaining. Cover and refrigerate 6 hours or overnight. Stir cumin and coriander into reserved mixture. Cook onion in boiling water until tender, about 10 minutes. Cut peppers into 1 1/2" pieces. Heat grill, thread meat and vegetables on 4 skewers. Cook 15 minutes, turning skewers several times. Served with the sB
piced yogurt. Makes 4 servings.
Party]
Marinated Lamb Kabobs 2 lb boneless leg of lamb 1 lemon 4 cloves garlic 2 cups plain yogurt 1/2 tsp coarse ground pepper 1/4 tsp ground coriander 8 sm white onions^
33031
18 min
22 min
2 lb boneless leg of lamb
1 lemon
4 cloves garlic
2 cups plain yogurt
1/2 tsp coarse ground pepper
1/4 tsp ground coriander
8 small white onions
1 red pepper
1 green pepper
8 cherry tomatoes
2 lb boneless leg of lamb
1 lemon
4 cloves garlic
2 cups plain yogurt
1/2 tsp coarse ground pepper
1/4 tsp ground coriander
8 sm white onions
1 red pepper
1 green pepper
8 cherry tomatoes
Marinated Lemon ChickenB
PoultryC
GrillingD
GreekF
2 cup virgin olive oil
8 lg chicken breasts (skin & bones removed)
6 garlic cloves; crushed
2 lemons, juiced
2 Tbsp fresh oregano, chopped
1/8 tsp white pepperG!4 oz feta cheese, cut in 8 slices
In a lg pan place the olive oil. Add the chicken breasts and coat them well with the oil. Spread the garlic on both sides of the chicken. Sprinkle the lemon juice over the chicken. Sprinkle on the oregano and white pepper. Cover the pan and place it in the refrigerator. Marinate the chicken for 24 hours. Char broil the chicken for 5 to 6 min. on each side, or until it is done. Brush the chicken with the marinade the entire time that you are cooking it. Place the broiled chicken on a lg serBHving platter. Put a piece of feta cheese on top of each chicken breast.
Place steak in glass dish. In a sm bowl prepare the marinade by combining next 10 ingredients; brush 2 Tbsp of marinade over steak. Cover and refrigerate for 2 to 4 hours. Place green onions, eggplant, bell peppers and squash in glass dish; brush with 2 Tbsp of marinade. Cover and refrigerate 2 to 4 hours. Preheat barbecue or broiler. Grill vegetables 6" above medium-hot coals or 6 to 7" below broiler element for about 2 1/2 min. per side or until cooked crisp-tender. Grill or broil beef a
Gbout 5 min. per side or until cooked medium-rare. Allow beef to rest 5 minutes. Meanwhile, toss mixed salad with remaining marinade. Divide salad among 4 dinner plates. Arrange grilled vegetables on greens. Cut beef diagonally into thin slices; arrange on greens. Sprinkle with shredded mint and basil. Yield: makes 4 servings.
Combine all ingredients except fish; mix well. Marinate fish in honey mixture at least 1 hour in refrigerator. Barbecue or broil fish allowing 10 min per" of thickness or until fish flakes when tested with a fork. TIP: Any firm-fleshed fish can be substituted for swordfish.
Low fat/Low Cal.]
Pacific Rim Honey Grilled Fish 1/4 cup honey 1/4 onion, chopped 2 Tbsp lime juice 2 Tbsp soy sauce 2 Tbsp hoisin sauce 2 cloves garlic, minced^
33034
1/4 cup honey
1/4 onion, chopped
2 tbsp lime juice
2 tbsp soy sauce
2 tbsp hoisin sauce
2 cloves garlic, minced
1 jalape
o pepper, seeded and minced
1 tsp fresh ginger, minced
1 lb swordfish
1/4 cup honey
1/4 onion, chopped
2 Tbsp lime juice
2 Tbsp soy sauce
2 Tbsp hoisin sauce
2 cloves garlic, minced
1 jalape
o pepper, seeded and minced
1 tsp fresh ginger, minced
1 lb swordfish
A(Perfect Picnic Pulled Pork and Mop SauceB
PorkC
GrillingD
American
Fd7 lb pork picnic or butt roast
Perfect Picnic Rub ----
Black pepper
Turbinado sugar
Paprika
CayenneGOSalt
Dry mustard
Onion powder
Picnic Mop ----
3 cups cider vinegar
1 cup water
1 Tbsp dry mustard
1 med onion, minced
1/4 cup black pepper, ground
2 Tbsp salt
Remaining picnic rub
4 cloves garlic, minced
1 tsp cayenne
Pulled Pork ----
4 lb pork butt roast
1 Tbsp liquid barbecue smoke.
1 lg onion, chopped
2 cloves garlic, minced
2 Tbsp cider vinegar
1 Tbsp brown sugar
3 Tbsp lemon juice
14 oz bottle ketchup
1/2 tsp chili powder
4 Tbsp worcestershire sauce
1 Tbsp dry mustard
1 cup white wine
1 tsp salt
1/8 tsp pepper
1 Tbsp honey
Mix rub ingredients in a sm bowl and massage the pork well with about 1/2 of the rub. Let the pork rest overnight in a plastic bag in the refrigerator. Take the pork out and apply a second coating of rub. Let it sit at room temp for about 45 min. Prepare the smoker to smoke at about 200
Pulled Pork:
In a med saucepan, over med heat, combine all ingredients, except pork roast, and mix well. Place pork roast in a med bowl and pour prepared sauce over. Refrigerate and let marinate overnB
ight. Preheat oven to 300
f. Place roast, along with marinade, into a an oven proof baking dish. Roast for 7 hours, uncovered. Let cool slightly then use two forks to shred meat in the pan with the juices and sauce. Serve with rolls.
Party]
Perfect Picnic Pulled Pork and Mop Sauce 7 lb pork picnic or butt roast Perfect Picnic Rub ---- Black pepper Turbinado sugar Paprika Cayenne^
33035
24 hrs
6 hrs
7 lb pork picnic or butt roast
Perfect Picnic Rub ----
Black pepper
Turbinado sugar
Paprika
Cayenne
Dry mustard
Onion powder
Picnic Mop ----
3 cups cider vinegar
1 cup water
1 tbsp dry mustard
1 med onion, minced
1/4 cup black pepper, ground
2 tbsp salt
Remaining picnic rub
4 cloves garlic, minced
1 tsp cayenne
Pulled Pork ----
4 lb pork butt roast
1 tbsp liquid barbecue smoke.
1 large onion, chopped
2 cloves garlic, minced
2 tbsp cider vinegar
1 tbsp brown sugar
3 tbsp lemon juB
14 oz bottle ketchup
1/2 tsp chili powder
4 tbsp worcestershire sauce
1 tbsp dry mustard
1 cup white wine
1 tsp salt
1/8 tsp pepper
1 tbsp honey
7 lb pork picnic or butt roast
Perfect Picnic Rub ----
Black pepper
Turbinado sugar
Paprika
Cayenne
Dry mustard
Onion powder
Picnic Mop ----
3 cups cider vinegar
1 cup water
1 Tbsp dry mustard
1 med onion, minced
1/4 cup black pepper, ground
2 Tbsp salt
Remaining picnic rub
4 cloves garlic, minced
1 tsp cayenne
Pulled Pork ----
4 lb pork butt roast
1 Tbsp liquid barbecue smoke.
1 lg onion, chopped
2 cloves garlic, minced
2 Tbsp cider vinegar
1 Tbsp brown sugar
3 Tbsp lemon juice
4 oz bottle ketchup
1/2 tsp chili powder
4 Tbsp worcestershire sauce
1 Tbsp dry mustard
1 cup white wine
1 tsp salt
1/8 tsp pepper
1 Tbsp honey
Pork Tenderloin with HerbsB
PorkC
GrillingD
CaliforniaF
1 pork tenderloin
4 Tbsp extra virgin olive oil
2 Tbsp fresh rosemary or 1 tsp dried
2 Tbsp fresh thyme or 1 tsp dried
2 Tbsp fresh chives or 1 tsp dried
2 Tbsp fresh parsley or 1 tsp dried
1 tsp fresh ginger, ground
2 Tbsp kosher salt
1/2 tsp cayenne pepper
1 tsp cloves, ground
2 Tbsp garlic, minced
1 tsp shallots, minced
Preheat gas grill on high level for 20 min or use charcoal briquette fire when the coals turn white. Lightly coat the pork loin with oil. Mix together the herbs, garlic and shallots. Roll the loin in the mixture, and press mixture to meat. Grill the loin on high temp for 20 min or until the meat is firm and slightly crispy on the outside. Remove from heat and allow loin to" rest" for 5 min on a platter before slicing and serving.
Quick & Easy]
Pork Tenderloin with Herbs 1 pork tenderloin 4 Tbsp extra virgin olive oil 2 Tbsp fresh rosemary or 1 tsp dried 2 Tbsp fresh thyme or 1 tsp dried 2 Tbsp fresh chives or 1 tsp dried 2 Tbsp fresh parsley or 1 tsp dried^
33036
22 min
W1 pork tenderloin
4 tbsp extra virgin olive oil
2 tbsp fresh rosemary or 1 tsp dried
2 tbsp fresh thyme or 1 tsp dried
2 tbsp fresh chives or 1 tsp dried
2 tbsp fresh parsley or 1 tsp dried
1 tsp fresh ginger, ground
2 tbsp kosher salt
1/2 tsp cayenne pepper
1 tsp cloves, ground
2 tbsp garlic, minced
1 tsp shallots, minced
N1 pork tenderloin
4 Tbsp extra virgin olive oil
2 Tbsp fresh rosemary or 1 tsp dried
2 Tbsp fresh thyme or 1 tsp dried
2 Tbsp fresh chives or 1 tsp dried
2 Tbsp fresh parsley or 1 tsp dried
1 tsp fresh ginger, ground
2 Tbsp kosher salt
1/2 tsp cayenne pepper
1 tsp cloves, ground
2 Tbsp garlic, minced
1 tsp shallots, minced
Portuguese Chicken (One)B
PoultryC
GrillingD
Spanish/PortugueseF
2 cloves garlic, sliced
1 lg bay leaf, crumbled fine
2 tsp paprika
1 Tbsp salt
1/4 tsp crushed red chile pepper
2 Tbsp olive oil
4 chicken breasts, split
Combined first 6 ingredients into a paste. Rub this mixture into the chicken and refrigerate several hours. Grill over hot coals. Serves 6-8.L
Low fat/Low Cal.]
Portuguese Chicken (One) 2 cloves garlic, sliced 1 lg bay leaf, crumbled fine 2 tsp paprika 1 Tbsp salt 1/4 tsp crushed red chile pepper 2 Tbsp olive oil 4 chicken breasts, split^
33037
3 hrs
2 cloves garlic, sliced
1 large bay leaf, crumbled fine
2 tsp paprika
1 tbsp salt
1/4 tsp crushed red chile pepper
2 tbsp olive oil
4 chicken breasts, split
2 cloves garlic, sliced
1 lg bay leaf, crumbled fine
2 tsp paprika
1 Tbsp salt
1/4 tsp crushed red chile pepper
2 Tbsp olive oil
4 chicken breasts, split
Roasted CornB
VegetablesC
GrillingD
CaliforniaFa1/2 cup butter
2 Tbsp finely chopped chives
2 Tbsp chopped parsley
Salt and pepper
8 ears of corn
qPrepare corn by peeling back the husk (do not remove) and removing the silk if the husks feel dry, soak the whole ears in water for 15 to 30 min. to replenish the moisture. Melt butter and combine with chives and parsley brush corn with butter mixture; salt and pepper. Recover the corn with the husks. Roast in husks over hot coals, turning frequently for 30 minutes.
Low Cost]nRoasted Corn 1/2 cup butter 2 Tbsp finely chopped chives 2 Tbsp chopped parsley Salt and pepper 8 ears of corn^
33038
30 min
30 min
g1/2 cup butter
2 tbsp finely chopped chives
2 tbsp chopped parsley
Salt and pepper
8 ears of corn
c1/2 cup butter
2 Tbsp finely chopped chives
2 Tbsp chopped parsley
Salt and pepper
8 ears of corn
Roasted Mixed PeppersB
VegetablesC
GrillingD
ItalianF
2 red, green and yellow peppers
1 tin of anchovies or 2 oz black olives
Fresh thyme and rosemary, finely chopped
4 Tbsp extra virgin olive oil
Salt and pepper
Heat the grill until hot. Seed the peppers and slice them length ways into thin slices. Place them in a shallow oven proof dish in blocks of red, yellow and green. Tuck the olives or anchovies in amongst them and sprinkle with the herbs. Pour over the olive oil. Grill until soft and slightly charred, carefully turning the peppers over so the colors don't get too mixed up. Season and if desired drizzle over a little more olive oil. Good both hot and cold. Soak up the juices with either focaB
ccia or ciabatta.
Quick & Easy]
Roasted Mixed Peppers 2 red, green and yellow peppers 1 tin of anchovies or 2 oz black olives Fresh thyme and rosemary, finely chopped 4 Tbsp extra virgin olive oil Salt and pepper^
33039
15 min
10 min
2 red, green and yellow peppers
1 tin of anchovies or 2 oz black olives
Fresh thyme and rosemary, finely chopped
4 tbsp extra virgin olive oil
Salt and pepper
2 red, green and yellow peppers
1 tin of anchovies or 2 oz black olives
Fresh thyme and rosemary, finely chopped
4 Tbsp extra virgin olive oil
Salt and pepper
Scallop KabobsB
SeafoodC
GrillingD
HawaiianF
1 lb scallops
1 can button mushrooms, drained
2 Tbsp salad oil
2 Tbsp soy sauce
2 Tbsp lemon juice
2 Tbsp parsley
1/2 tsp salt & dash pepperG<13 oz can pineapple chunks
Green pepper chunks
Melted butter
If lg scallops are used, cut into 3 or 4 pieces. Place scallops and mushrooms in a shallow glass dish. Combine oil, soy sauce, lemon juice, parsley, salt and pepper and pour over scallops. Cover and refrigerate 30 mins, turning scallops and mushrooms once. Partially fry the bacon, drain and cut in half. On kabob skewers place alternate scallops, mushrooms, bacon, pineapple and green peppers. Set oven control on broil and/or 550
f. Broil kabobs 3" from heat for 5 to 8 mins, turning once anB
1/2 tsp seasoned saltIHMarinate overnight if possible, cook over a med to high heat on the bbq.
The Eater's Rosemary Chicken 2 lb boneless chicken 1 cup italian salad dressing 1 head garlic, pressed 2 Tbsp rosemary 1 tsp black pepper 1/2 tsp seasoned salt^
33041
24 hrs
2 lb boneless chicken
1 cup italian salad dressing
1 head garlic, pressed
2 tbsp rosemary
1 tsp black pepper
1/2 tsp seasoned salt
2 lb boneless chicken
1 cup italian salad dressing
1 head garlic, pressed
2 Tbsp rosemary
1 tsp black pepper
1/2 tsp seasoned salt
The Eater's Steaks on FireB
BeefC
GrillingD
AmericanF
4 lb beef loin tri tip sliced about 1/4" thick
1 cup chopped cilantro
1 cup chopped mint
plenty of minced garlic
1 cup soy sauce
1 cup chili garlic sauceG
1 cup rice wine
1/2 cup rice vinegar
2 Tbsp sugar
2 Tbsp fish sauce
2 Tbsp fresh ginger chopped
1 Tbsp curry powder
2 Tbsp lemon juice
(Blend all ingredients, then marinate the meat, as little as ten min. or as long as overnight, the longer the hotter. Thread the meat onto skewers in a zig zag pattern, and cook on a very high heat for eight to ten minutes, turning frequently. Meat will slightly char, and be slightly rare inside.
The Eater's Steaks on Fire 4 lb beef loin tri tip sliced about 1/4" thick 1 cup chopped cilantro 1 cup chopped mint plenty of minced garlic 1 cup soy sauce 1 cup chili garlic sauce^
33042
24 hrs
10 min
%4 lb beef loin tri tip sliced about 1/4" thick
1 cup chopped cilantro
1 cup chopped mint
plenty of minced garlic
1 cup soy sauce
1 cup chili garlic sauce
1 cup rice wine
1/2 cup rice vinegar
2 tbsp sugar
2 tbsp fish sauce
2 tbsp fresh ginger chopped
1 tbsp curry powder
2 tbsp lemon juice
!4 lb beef loin tri tip sliced about 1/4" thick
1 cup chopped cilantro
1 cup chopped mint
plenty of minced garlic
1 cup soy sauce
1 cup chili garlic sauce
1 cup rice wine
1/2 cup rice vinegar
2 Tbsp sugar
2 Tbsp fish sauce
2 Tbsp fresh ginger chopped
1 Tbsp curry powder
2 Tbsp lemon juice
A%Adobo (Mexican Smoked Chile Marinade)B
FruitC
MarinadeD
MexicanF
3 oranges
1 lime
2 canned chipotle chilies or to taste
3 cloves garlic (1 Tbsp)
2 tsp dried oregano
1/2 tsp cumin seed
1/2 tsp black pepperG!2 Tbsp wine vinegar
1/2 tsp salt
Juice the oranges and lime. Finely chop chilies and garlic. Place citrus juices, chilies, garlic, oregano, cumin, black pepper, vinegar and salt in blender and puree until smooth. Makes enough marinade for 1 1/2 to 2 lb meat or chicken.
Chipotles are usually sold canned in tomato paste. Look for them at Mexican and Latin American markets. Adobo marinade goes particularly well with pork.
IrBlend all ingredients. Use about 3 Tbsp rub per side of ribs. Makes about 1 1/3 cups. Source: Dallas morning news.
Low fat/Low Cal.]
Basic Rib Rub 1 Tbsp ground black pepper 1 tsp cayenne pepper (optional) 2 Tbsp chili powder 2 Tbsp cumin 2 Tbsp packed dark brown sugar 1 Tbsp granulated sugar 1 Tbsp oregano, ground^
33044
1 tbsp ground black pepper
1 tsp cayenne pepper (optional)
2 tbsp chili powder
2 tbsp cumin
2 tbsp packed dark brown sugar
1 tbsp granulated sugar
1 tbsp oregano, ground
4 tbsp paprika
2 tbsp salt
1 tbsp white pepper
3 tbsp celery salt
3 tbsp garlic powder
1 Tbsp ground black pepper
1 tsp cayenne pepper (optional)
2 Tbsp chili powder
2 Tbsp cumin
2 Tbsp packed dark brown sugar
1 Tbsp granulated sugar
1 Tbsp oregano, ground
4 Tbsp paprika
2 Tbsp salt
1 Tbsp white pepper
3 Tbsp celery salt
3 Tbsp garlic powder
Beer Marinade for BeefB
BeefC
MarinadeD
AmericanF
2 cup beer (12 oz or 10 oz cans)
2 tsp salt
1/2 cup olive oil
1 tsp ground cayenne pepper
1 Tbsp wine vinegar
1 Tbsp prepared horseradish
1 tsp onion powder
G&2 Tbsp lemon juice
1 tsp garlic powderIlMix all ingredients together and use as a marinade. Then use as a basting sauce for the meat while it cooks.L
Low fat/Low Cal.]
Beer Marinade for Beef 2 cup beer (12 oz or 10 oz cans) 2 tsp salt 1/2 cup olive oil 1 tsp ground cayenne pepper 1 Tbsp wine vinegar 1 Tbsp prepared horseradish 1 tsp onion powder^
33045
2 cup beer (12 oz or 10 oz cans)
2 tsp salt
1/2 cup olive oil
1 tsp ground cayenne pepper
1 tbsp wine vinegar
1 tbsp prepared horseradish
1 tsp onion powder
2 tbsp lemon juice
1 tsp garlic powder
2 cup beer (12 oz or 10 oz cans)
2 tsp salt
1/2 cup olive oil
1 tsp ground cayenne pepper
1 Tbsp wine vinegar
1 Tbsp prepared horseradish
1 tsp onion powder
2 Tbsp lemon juice
1 tsp garlic powder
Blackened Seasoning BlendC
MarinadeD
SouthernFp1 Tbsp paprika
2 1/2 tsp salt
1 tsp cayenne pepper
1 tsp garlic powder
3/4 tsp black pepper
1/2 tsp white pepperG=1 tsp dried tarragon
1 tsp dried oregano
1 tsp dried marjoram
hMix this up well, and then dip the fish fillets first in melted butter, then smear the seasoning mixture on both sides of the fish. Heat a cast iron skillet for about eight min. on high heat. Put the fillets in the pan without crowding, pour a few Tbsp of melted butter on top, cook on both sides for about two min. and serve immediately with butter and lemon.
Blackened Seasoning Blend 1 Tbsp paprika 2 1/2 tsp salt 1 tsp cayenne pepper 1 tsp garlic powder 3/4 tsp black pepper 1/2 tsp white pepper^
33046
1 tbsp paprika
2 1/2 tsp salt
1 tsp cayenne pepper
1 tsp garlic powder
3/4 tsp black pepper
1/2 tsp white pepper
1 tsp dried tarragon
1 tsp dried oregano
1 tsp dried marjoram
1 Tbsp paprika
2 1/2 tsp salt
1 tsp cayenne pepper
1 tsp garlic powder
3/4 tsp black pepper
1/2 tsp white pepper
1 tsp dried tarragon
1 tsp dried oregano
1 tsp dried marjoram
Cajun RibsB
PorkC
MarinadeD
Southwestern
F}2 Tbsp paprika
2 tsp salt
2 tsp onion powder
2 tsp garlic powder
2 tsp red pepper
1 1/2 tsp white pepper
1/2 tsp black pepperGW1 tsp dried thyme leaves
1 tsp dried oregano
4 lb pork back ribs (about 2 whole sides)
Combine seasonings. Rub on all surfaces of ribs. Place ribs on covered grill over indirect heat and grill for 1 1/2 hours. Cut ribs into serving-size portions. Source: Dallas morning news, 6/29/94]
Cajun Ribs 2 Tbsp paprika 2 tsp salt 2 tsp onion powder 2 tsp garlic powder 2 tsp red pepper 1 1/2 tsp white pepper 1/2 tsp black pepper^
33047
2 tbsp paprika
2 tsp salt
2 tsp onion powder
2 tsp garlic powder
2 tsp red pepper
1 1/2 tsp white pepper
1/2 tsp black pepper
1 tsp dried thyme leaves
1 tsp dried oregano
4 lb pork back ribs (about 2 whole sides)
2 Tbsp paprika
2 tsp salt
2 tsp onion powder
2 tsp garlic powder
2 tsp red pepper
1 1/2 tsp white pepper
1/2 tsp black pepper
1 tsp dried thyme leaves
1 tsp dried oregano
4 lb pork back ribs (about 2 whole sides)
Chipotle Flank SteakB
BeefC
MarinadeD
SouthwesternF
1/2 onion, quartered
1 garlic, clove
1/2 cup chili sauce
2 chipotle chile, canned pickled
2 Tbsp oil
1 Tbsp lime juice
1 Tbsp brown sugarG11 1/2 tsp cumin
1/8 tsp salt
1 1/2 lb flank steak
&In Cuisinart, mince onion and garlic; add chili sauce, chipotles, 1 Tbsp oil, lime juice, sugar, cumin, and salt. Process until smooth. Marinate beef in mixture at least 3 hours (overnight is better). Saut
beef in remaining 1 Tbsp oil until rare, about 6 min., turning often. Slice and serve.
Quick & Easy]
Chipotle Flank Steak 1/2 onion, quartered 1 garlic, clove 1/2 cup chili sauce 2 chipotle chile, canned pickled 2 Tbsp oil 1 Tbsp lime juice 1 Tbsp brown sugar^
33048
k 3 1/2 hrs
12 min
1/2 onion, quartered
1 garlic, clove
1/2 cup chili sauce
2 chipotle chile, canned pickled
2 tbsp oil
1 tbsp lime juice
1 tbsp brown sugar
1 1/2 tsp cumin
1/8 tsp salt
1 1/2 lb flank steak
1/2 onion, quartered
1 garlic, clove
1/2 cup chili sauce
2 chipotle chile, canned pickled
2 Tbsp oil
1 Tbsp lime juice
1 Tbsp brown sugar
1 1/2 tsp cumin
1/8 tsp salt
1 1/2 lb flank steak
A Cumin RubC
MarinadeD
MexicanF
3/4 cup cumin, ground
1/4 cup coriander, ground
1/2 cup hot chili powder
2 Tbsp paprika
1 Tbsp allspice, ground
1/4 cup kosher salt
1 Tbsp cracked black pepper
&In a bowl combine the cumin, coriander, chili powder, paprika, allspice, salt and pepper. Store the rub in a jar with a tight-fitting lid. Keep in a cool, dark place. Makes about 2 cups.
Use this rub on pork or beef before grilling. Coat the meat with olive oil, then a light sprinkling of rub.
Low Cost]
Cumin Rub 3/4 cup cumin, ground 1/4 cup coriander, ground 1/2 cup hot chili powder 2 Tbsp paprika 1 Tbsp allspice, ground 1/4 cup kosher salt 1 Tbsp cracked black pepper^
33049
5 min
3/4 cup cumin, ground
1/4 cup coriander, ground
1/2 cup hot chili powder
2 tbsp paprika
1 tbsp allspice, ground
1/4 cup kosher salt
1 tbsp cracked black pepper
3/4 cup cumin, ground
1/4 cup coriander, ground
1/2 cup hot chili powder
2 Tbsp paprika
1 Tbsp allspice, ground
1/4 cup kosher salt
1 Tbsp cracked black pepper
Jamaican Jerk MarinadeC
MarinadeD CaribbeanF~1 onion finely chopped
1/2 cup chopped green onion
2 tsp thyme
2 tsp sugar
2 tsp freshly ground allspice
1/2 tsp ground nutmegGg1/2 tsp sage
1/2 tsp cinnamon
4 to 6 habaneros
1 tsp black pepper
3 Tbsp soy sauce
1 Tbsp cider vinegarI
Combine all ingredients in a food processor and chop. Marinate meat (chicken, beef or pork ribs) for at least 6 hours and grill or bake. Marinade will keep in the refrigerator in a tightly closed jar for a month. It freezes well.
2 tsp fresh thyme, chopped or 3/4 tsp dried, crumbled
2 Tbsp olive oil or vegetable oilI[Mix ingredients in a sm bowl. Makes about 1/4 cup, enough for about 1 1/2 to 2 lb poultry.
Quick & Easy
Lemon and Thyme Marinade 2 Tbsp strained fresh lemon juice 2 tsp fresh thyme, chopped or 3/4 tsp dried, crumbled 2 Tbsp olive oil or vegetable oil^
33051
15 min
2 tbsp strained fresh lemon juice
2 tsp fresh thyme, chopped or 3/4 tsp dried, crumbled
2 tbsp olive oil or vegetable oil
{2 Tbsp strained fresh lemon juice
2 tsp fresh thyme, chopped or 3/4 tsp dried, crumbled
2 Tbsp olive oil or vegetable oil
A.Marinade and Basting Sauce for Brisket of BeefB
BeefC
MarinadeD
AmericanF
3 cups dry red wine
3 tsp salt
1 cup olive oil
3 Tbsp dijon mustard
2 Tbsp wine vinegar
2 Tbsp prepared horseradish
2 tsp onion powderGA3 Tbsp lime juice
1 tsp garlic powder
2 tsp ground cayenne pepper
8Mix all of the ingredients really well and then pour over whole beef brisket. Let marinate for several hours or overnight if possible. Also, use this marinade as a basting sauce. From Justin Wilson.
Note: A few Tbsp of the spice mix added to a few Tbsp of tomato juice also makes an excellent marinade for pork.
Quick & Easy]
Marinade and Basting Sauce for Brisket of Beef 3 cups dry red wine 3 tsp salt 1 cup olive oil 3 Tbsp dijon mustard 2 Tbsp wine vinegar 2 Tbsp prepared horseradish 2 tsp onion powder^
33052
18 min
3 cups dry red wine
3 tsp salt
1 cup olive oil
3 tbsp dijon mustard
2 tbsp wine vinegar
2 tbsp prepared horseradish
2 tsp onion powder
3 tbsp lime juice
1 tsp garlic powder
2 tsp ground cayenne pepper
3 cups dry red wine
3 tsp salt
1 cup olive oil
3 Tbsp dijon mustard
2 Tbsp wine vinegar
2 Tbsp prepared horseradish
2 tsp onion powder
3 Tbsp lime juice
1 tsp garlic powder
2 tsp ground cayenne pepper
Marinade for Flank SteakB
MarinadeD
ChineseFv1/4 cup soy sauce
1/4 cup sherry
3 Tbsp chinese oyster sauce
2 Tbsp honey
2 Tbsp crystallized ginger
1 clove of garlicI]Marinate overnight. Cook flank steak 8 min. on each side. Med-low grill. Cut like roast beef.L
Quick & Easy]
Marinade for Flank Steak 1/4 cup soy sauce 1/4 cup sherry 3 Tbsp chinese oyster sauce 2 Tbsp honey 2 Tbsp crystallized ginger 1 clove of garlic^
33053
24 hrs
8 min
|1/4 cup soy sauce
1/4 cup sherry
3 tbsp chinese oyster sauce
2 tbsp honey
2 tbsp crystallized ginger
1 clove of garlic
x1/4 cup soy sauce
1/4 cup sherry
3 Tbsp chinese oyster sauce
2 Tbsp honey
2 Tbsp crystallized ginger
1 clove of garlic
Marinated CalamariB
SeafoodC
MarinadeD
ItalianF
1 lb calamari, cleaned and trimmed
Red onion, sliced
1/2 cup celery, sliced
1/4 cup cilantro, chopped
6 tsp balsamic vinegar
1/4 cup olive oil salt & pepper
1 med red pepper, slicedGJ1 med bell pepper, sliced
3 cloves garlic
4 anchovy filets, chopped finely
[Clean calamari and cook in salt water for approximately 45 minutes. Check for doneness. Cut in 1/2" rings and leave tentacles whole. Place in a bowl. Make marinade of oil, vinegar, anchovies, garlic, salt and pepper. Add to calamari while still warm then add remaining ingredients. Check seasonings, then let marinate for several hours. Serves: 6.
Low fat/Low Cal.]
Marinated Calamari 1 lb calamari, cleaned and trimmed Red onion, sliced 1/2 cup celery, sliced 1/4 cup cilantro, chopped 6 tsp balsamic vinegar 1/4 cup olive oil salt & pepper 1 med red pepper, sliced^
33054
3 hrs
45 min
1 lb calamari, cleaned and trimmed
Red onion, sliced
1/2 cup celery, sliced
1/4 cup cilantro, chopped
6 tsp balsamic vinegar
1/4 cup olive oil salt & pepper
1 medium red pepper, sliced
1 medium bell pepper, sliced
3 cloves garlic
4 anchovy filets, chopped finely
1 lb calamari, cleaned and trimmed
Red onion, sliced
1/2 cup celery, sliced
1/4 cup cilantro, chopped
6 tsp balsamic vinegar
1/4 cup olive oil salt & pepper
1 med red pepper, sliced
1 med bell pepper, sliced
3 cloves garlic
4 anchovy filets, chopped finely
Marinated ZucchiniB
VegetablesC
MarinadeD
AmericanF
4 1/2 lb zucchini, sliced 1/2" thick
Olive oil for frying
Salt and black pepper to taste
Several fresh mint leaves plus mint for garnish
2 garlic cloves, thinly slicedG+1 1/2 Tbsp sugar
1/2 cup white wine vinegar
Sprinkle the zucchini with salt and set in the sun on a lg flat wicker tray or screen for an hour, if possible, or leave in a colander. Rinse and dry the zucchini. Heat 3/4" oil in a skillet and fry the zucchini over med high heat until browned. Drain on paper towels. Reserve 3 Tbsp of the cooking oil. Make a layer of zucchini in a serving dish. Grind black pepper over it and sprinkle with mint leaves. Repeat, using all the zucchini and mint leaves except for the garnish. In a sm saucepan,B
boil the garlic, sugar and vinegar for 1 minute. Add the reserved oil and pour the mixture over the zucchini. Cover with plastic wrap and marinate in a cool place, unrefrigerated, for 2-3 days. Serve at room temp., Garnished with mint. Serves 6-8.
Quick & Easy]
Marinated Zucchini 4 1/2 lb zucchini, sliced 1/2" thick Olive oil for frying Salt and black pepper to taste Several fresh mint leaves plus mint for garnish 2 garlic cloves, thinly sliced^
33055
24 hrs
4 1/2 lb zucchini, sliced 1/2" thick
Olive oil for frying
Salt and black pepper to taste
Several fresh mint leaves plus mint for garnish
2 garlic cloves, thinly sliced
1 1/2 tbsp sugar
1/2 cup white wine vinegar
4 1/2 lb zucchini, sliced 1/2" thick
Olive oil for frying
Salt and black pepper to taste
Several fresh mint leaves plus mint for garnish
2 garlic cloves, thinly sliced
1 1/2 Tbsp sugar
1/2 cup white wine vinegar
Mexico MarinadeC
MarinadeD
MexicanF
1 1/2 cup beer
1/2 cup chopped fresh cilantro
3 lg garlic cloves
1/2 cup lime juice
2 tsp chili powder
1 tsp tabasco pepper sauce
1 1/2 tsp ground cuminI
Process all ingredients in a food processor blender until well combined. Marinade can be stored in a 1 pt covered jar in the refrigerator for up to 3 days. Can be used as a marinade for beef, pork and chicken. Makes 2 cups.L
Quick & Easy
Mexico Marinade 1 1/2 cup beer 1/2 cup chopped fresh cilantro 3 lg garlic cloves 1/2 cup lime juice 2 tsp chili powder 1 tsp tabasco pepper sauce 1 1/2 tsp ground cumin^
33056
8 min
1 1/2 cup beer
1/2 cup chopped fresh cilantro
3 lg garlic cloves
1/2 cup lime juice
2 tsp chili powder
1 tsp tabasco pepper sauce
1 1/2 tsp ground cumin
1 1/2 cup beer
1/2 cup chopped fresh cilantro
3 lg garlic cloves
1/2 cup lime juice
2 tsp chili powder
1 tsp tabasco pepper sauce
1 1/2 tsp ground cumin
Pacific Rim MarinadeC
MarinadeD
CaliforniaF
6 garlic cloves, finely minced
2 Tbsp fresh ginger, finely minced
Grated zest from 2 limes
Juice from 2 limes
1 cup fresh cilantro. chopped
1/2 cup fresh mint leaves, chopped
1/2 cup fresh basil, choppedG
3 green onions, minced
5 serrano chilies, stemmed and minced (including seeds)
1/2 cup extra-virgin olive oil
1/2 cup dry sherry
1/4 cup oyster sauce
1/4 cup thin soy sauceH&1/4 cup honey
1 Tbsp asian chili sauce
Combine all ingredients thoroughly in a non corrosive bowl. Marinate desired food about 2 hours. Yield: about 3 cups.
Can be used for grilled vegetables and meats.]
Pacific Rim Marinade 6 garlic cloves, finely minced 2 Tbsp fresh ginger, finely minced Grated zest from 2 limes Juice from 2 limes 1 cup fresh cilantro. chopped 1/2 cup fresh mint leaves, chopped 1/2 cup fresh basil, chopped^
33057
10 min
6 garlic cloves, finely minced
2 tbsp fresh ginger, finely minced
Grated zest from 2 limes
Juice from 2 limes
1 cup fresh cilantro. chopped
1/2 cup fresh mint leaves, chopped
1/2 cup fresh basil, chopped
3 green onions, minced
5 serrano chilies, stemmed and minced (including seeds)
1/2 cup extra-virgin olive oil
1/2 cup dry sherry
1/4 cup oyster sauce
1/4 cup thin soy sauce
1/4 cup honey
1 tbsp asian chili sauce
6 garlic cloves, finely minced
2 Tbsp fresh ginger, finely minced
Grated zest from 2 limes
Juice from 2 limes
1 cup fresh cilantro. chopped
1/2 cup fresh mint leaves, chopped
1/2 cup fresh basil, chopped
3 green onions, minced
5 serrano chilies, stemmed and minced (including seeds)
1/2 cup extra-virgin olive oil
1/2 cup dry sherry
1/4 cup oyster sauce
1/4 cup thin soy sauce
1/4 cup honey
1 Tbsp asian chili sauce
Rustic RubC
MarinadeD
SouthwesternF
8 Tbsp paprika
3 Tbsp cayenne pepper
5 Tbsp black pepper
6 Tbsp garlic powder
3 Tbsp onion powder
6 Tbsp salt
2 1/2 Tbsp dried oreganoG
2 1/2 Tbsp dried basilIECombine ingredients thoroughly. Cover and refrigerate until needed.
1 cup shredded head cabbageG{1 chopped yellow onion
1/2 cup carrots, cut sm and thin
1/2 lb pork char siu
1/2 lb cubed pork
1 cup cut fresh string beans
In lg skillet, use 1 1/2 Tbsp sesame oil to brown pork cubes; add yellow onion and cabbage; stir-fry for approximately 5 min. Add Char Siu and carrots; stir-fry additional 3 min add bean sprouts; cook until tender. Cook noodles according to directions on package; drain. Add the rest of the sesame oil to noodles in a roasting pan; mix well, add oyster sauce and mix again. Bake at 350
f for 10 to 15 min, stirring twice during baking time. Add vegetable mixture to baked noodles, then add theB chopped green onions. Serves 6.
Chinese Style Noodles 1 1/2 Tbsp sesame oil 3 Tbsp oyster sauce 1/2 cup green onion 1 lb bean sprouts 2 pkg chuka soba (oriental style noodles) 1 cup shredded head cabbage^
33059
1 1/2 tbsp sesame oil
3 tbsp oyster sauce
1/2 cup green onion
1 lb bean sprouts
2 pkg chuka soba (oriental style noodles)
1 cup shredded head cabbage
1 chopped yellow onion
1/2 cup carrots, cut sm and thin
1/2 lb pork char siu
1/2 lb cubed pork
1 cup cut fresh string beans
1 1/2 Tbsp sesame oil
3 Tbsp oyster sauce
1/2 cup green onion
1 lb bean sprouts
2 pkg chuka soba (oriental style noodles)
1 cup shredded head cabbage
1 chopped yellow onion
1/2 cup carrots, cut sm and thin
1/2 lb pork char siu
1/2 lb cubed pork
1 cup cut fresh string beans
Herb Shrimp PastaB
SeafoodC
Pasta/RiceD
CaliforniaF
1 lb shrimp, cleaned and cooked
1/2 lb snow peas, blanched
2 cups 1/4" diced plum tomatoes
4 Tbsp chopped fresh dill or parsley
2 tsp finely grated orange zest
1/4 cup olive oil
1/2 lb pasta, cooked al denteG:Salt and black pepper, to taste
1/4 cup fresh orange juice
In a lg bowl, combine all ingredients except the juice. Toss together well. Before serving, add orange juice and adjust seasonings. Serve immediately. Serves 6.L
Vegetarian]
Herb Shrimp Pasta 1 lb shrimp, cleaned and cooked 1/2 lb snow peas, blanched 2 cups 1/4" diced plum tomatoes 4 Tbsp chopped fresh dill or parsley 2 tsp finely grated orange zest 1/4 cup olive oil 1/2 lb pasta, cooked al dente^
33060
1 lb shrimp, cleaned and cooked
1/2 lb snow peas, blanched
2 cups 1/4" diced plum tomatoes
4 tbsp chopped fresh dill or parsley
2 tsp finely grated orange zest
1/4 cup olive oil
1/2 lb pasta, cooked al dente
Salt and black pepper, to taste
1/4 cup fresh orange juice
1 lb shrimp, cleaned and cooked
1/2 lb snow peas, blanched
2 cups 1/4" diced plum tomatoes
4 Tbsp chopped fresh dill or parsley
2 tsp finely grated orange zest
1/4 cup olive oil
1/2 lb pasta, cooked al dente
Salt and black pepper, to taste
1/4 cup fresh orange juice
%A Linguine with Roasted VegetablesB
VegetablesC
Pasta/RiceD
ItalianF
1 lb linguine
1 cup chicken stock
10 lg cloves garlic, cut in half
2 Tbsp balsamic vinegar
1 lb cherry tomatoes, cut in half
1 lb asparagus, cut into 2" lengths
1/2 lb zucchini cut into 2" piecesG
1/2 lb summer squash cut into 2" pieces
1 lg red bell pepper, chopped
8 med scallions, white parts only, cut into 2" lengths
1 Tbsp olive oil
Salt and ground pepper to taste
Preheat oven to 450
f. In a sm saucepan, combine garlic and stock. Bring to a boil, reduce heat to low and simmer, covered, for 15 to 20 minutes, or until tender. Place in a blender or food processor along with vinegar and puree until smooth. Return to the saucepan and keep warm over low heat. Meanwhile, in a lg bowl, combine tomatoes, asparagus, zucchini, summer squash, bell peppers and scallions. Drizzle oil over the top, season with salt and pepper and toss to coat well. Place on a bak
Ning sheet and roast, stirring occasionally, for 15 minutes, or until tender. Meanwhile, in a lg pot of boiling salted water, cook linguine for 6 to 8 minutes, or until tender but firm. Drain and place in a lg serving bowl. Toss with the roasted vegetables and garlic puree. Season with salt and pepper and serve immediately. Serves 4.
Low fat/Low Cal.]
Linguine with Roasted Vegetables 1 lb linguine 1 cup chicken stock 10 lg cloves garlic, cut in half 2 Tbsp balsamic vinegar 1 lb cherry tomatoes, cut in half 1 lb asparagus, cut into 2" lengths 1/2 lb zucchini cut into 2" pieces^
33061
25 min
30 min
v1 lb linguine
1 cup chicken stock
10 lg cloves garlic, cut in half
2 tbsp balsamic vinegar
1 lb cherry tomatoes, cut in half
1 lb asparagus, cut into 2" lengths
1/2 lb zucchini cut into 2" pieces
1/2 lb summer squash cut into 2" pieces
1 lg red bell pepper, chopped
8 med scallions, white parts only, cut into 2" lengths
1 tbsp olive oil
Salt and ground pepper to taste
r1 lb linguine
1 cup chicken stock
10 lg cloves garlic, cut in half
2 Tbsp balsamic vinegar
1 lb cherry tomatoes, cut in half
1 lb asparagus, cut into 2" lengths
1/2 lb zucchini cut into 2" pieces
1/2 lb summer squash cut into 2" pieces
1 lg red bell pepper, chopped
8 med scallions, white parts only, cut into 2" lengths
1 Tbsp olive oil
Salt and ground pepper to taste
Mushroom PastaB
PastaC
Pasta/RiceD
ItalianF
1 1/2 lb assorted trimmed mushrooms
2 Tbsp unsalted butter
1 Tbsp finely minced garlic
1 Tbsp finely minced shallots or onion
1/2 tsp salt
&G^1/4 cup sherry or madeira
1/2 cup whipping cream
12 oz fresh pasta or 8 oz dried
Grated cheese
Wipe mushrooms if necessary to remove any sand or dirt. Slice chanterelle and cultivated mushrooms, trim and discard stems of Shiitake mushrooms, trim and discard root tips of oyster mushrooms. Bring 4 qrt of cold, salted water to boil over high heat on stove. Melt butter in lg skillet over med heat and add mushrooms, garlic, shallots and salt. Cook, stirring, 15 minutes. Add sherry, increase heat to high and cook 2 minutes. Add whipping cream and cook until liquid reduces to sauce-like co
pnsistency and is thick enough to coat spoon. Remove from heat and keep in warm place until pasta is finished cooking. Add pasta to boiling water, cook until desired doneness, drain and toss with mushrooms. Place on serving platter or in lg serving bowl and serve immediately. Serve with grated cheese. Makes 4 servings. Roberts is chef at trumps and a cookbook author.
2 28 oz cans imported san marzano italian plum tomatoes, hand-crushed
Salt to taste
6 fresh basil leaves, torn
Pinch dried oregano
Freshly ground black pepper to taste
1 lb pappardelle pasta
2 Tbsp freshly grated pecorino romano cheese
1. Remove casings from sausages, break meat up into chunks, and reserve.
2. Heat oil in a lg skillet over medium-high heat. Add onions, and cook for 3 min or until just translucent. Stir in the reserved sausage meat, and cook for about 5 min or until lightly browned. Drain off excess fat.
3. Add wine, and stir to combine. Raise heat, and bring to a boil. Boil for about 3 min or until liquid has reduced slightly.
4. Add tomatoes and salt. Return to a boil, then lower heat and simmer, uncov
ered, for about 20 min or until sauce has thickened slightly. Stir in basil, oregano and pepper. Add additional salt and pepper to taste.
5. While sauce is simmering, cook the pappardelle in a large, deep pot of rapidly boiling salted water until al dente. Drain.
6. Return drained pappardelle to the pot and place over medium-high heat. Using a wooden spoon, stir in 1/2 cup of sausage sauce, and toss together for 1 min. Remove from heat, and pour into a lg serving platter or bowl. Spoon rem
aining sauce over the top. Sprinkle with 2 Tbsp of Pecorino Romano cheese. Serve, with additional cheese if desired.
In this hearty Southern Italian dish, a specialty of Rao
s in East Harlem, a thick sausage-and-tomato sauce accompanies pappardelle, a broad, flat pasta. Tossing the cooked pappardelle with a bit of sauce over medium-high heat assures that the pasta absorbs some of the sauce
s rich flavor. If you prefer, you can substitute sweet sausage for the spicy sausage that Frank Pell
egrino uses in this recipe.
Holiday]
Pappardelle with Hot-Sausage Sauce 6 hot or sweet italian sausages 1/4 cup quality olive oil 3/4 cup chopped onion 1 1/2 cups dry white wine 2 28 oz cans imported san marzano italian plum tomatoes, hand-crushed^
33063
Z6 hot or sweet italian sausages
1/4 cup quality olive oil
3/4 cup chopped onion
1 1/2 cups dry white wine
2 28 oz cans imported san marzano italian plum tomatoes, hand-crushed
Salt to taste
6 fresh basil leaves, torn
Pinch dried oregano
Freshly ground black pepper to taste
1 lb pappardelle pasta
2 tbsp freshly grated pecorino romano cheese
V6 hot or sweet italian sausages
1/4 cup quality olive oil
3/4 cup chopped onion
1 1/2 cups dry white wine
2 28 oz cans imported san marzano italian plum tomatoes, hand-crushed
Salt to taste
6 fresh basil leaves, torn
Pinch dried oregano
Freshly ground black pepper to taste
1 lb pappardelle pasta
2 Tbsp freshly grated pecorino romano cheese
Pasta PuttanescaB
PastaC
Pasta/RiceD
ItalianF
4 Tbsp olive oil
1 Tbsp anchovy paste
1 clove garlic
1 crushed red pepper
1 Tbsp capers
2 1/2 oz chopped black olives
28 oz can italian tomatoes, choppedG
Fresh grated parmesan
Heat olive oil in a pan. Add anchovy paste and garlic and saut
for one minute. Add tomatoes, capers, olives and red pepper. Simmer for 30 minutes, mashing tomatoes with a fork. Sauce should be thick and chunky. Serve over penne. Top with fresh grated parmesan.
Quick & Easy]
Pasta Puttanesca 4 Tbsp olive oil 1 Tbsp anchovy paste 1 clove garlic 1 crushed red pepper 1 Tbsp capers 2 1/2 oz chopped black olives 28 oz can italian tomatoes, chopped^
33064
12 min
30 min
4 tbsp olive oil
1 tbsp anchovy paste
1 clove garlic
1 crushed red pepper
1 tbsp capers
2 1/2 oz chopped black olives
28 oz can italian tomatoes, chopped
Fresh grated parmesan
4 Tbsp olive oil
1 Tbsp anchovy paste
1 clove garlic
1 crushed red pepper
1 Tbsp capers
2 1/2 oz chopped black olives
28 oz can italian tomatoes, chopped
Fresh grated parmesan
Pasta Salad with Smoked SalmonB
SeafoodC
Pasta/RiceD
CaliforniaF
Marinade ----
1 cup balsamic vinegar
1 Tbsp fresh lemon juice
3 Tbsp grainy mustard
1/2 tsp hot pepper sauce
Salt and freshly cracked pepperG
1 lb sm pasta shells, cooked
1 cup fresh parsley, finely minced
1 cup green onions, sliced 1/4" long
1/4 cup fresh baby dill, minced
1/2 lb smoked salmon, sliced very thin and into strips
1 sm cucumber, sliced paper-thin
tIn a lg bowl, whisk together marinade ingredients. Add pasta and toss. Cover and set aside at room temp for about 30 minutes. Toss in parsley, onions and dill. Carefully add salmon, being careful not to break up the julienne strips. Garnish with cucumber slices by making a circle around outer edge of dish. Place salad on a mound in center of dish. Makes 6 to 8 servings.
Vegetarian]
Pasta Salad with Smoked Salmon Marinade ---- 1 cup balsamic vinegar 1 Tbsp fresh lemon juice 3 Tbsp grainy mustard 1/2 tsp hot pepper sauce Salt and freshly cracked pepper^
33065
18 min
30 min
tMarinade ----
1 cup balsamic vinegar
1 tbsp fresh lemon juice
3 tbsp grainy mustard
1/2 tsp hot pepper sauce
Salt and freshly cracked pepper
1 lb small pasta shells, cooked
1 cup fresh parsley, finely minced
1 cup green onions, sliced 1/4" long
1/4 cup fresh baby dill, minced
1/2 lb smoked salmon, sliced very thin and into strips
1 small cucumber, sliced paper-thin
jMarinade ----
1 cup balsamic vinegar
1 Tbsp fresh lemon juice
3 Tbsp grainy mustard
1/2 tsp hot pepper sauce
Salt and freshly cracked pepper
1 lb sm pasta shells, cooked
1 cup fresh parsley, finely minced
1 cup green onions, sliced 1/4" long
1/4 cup fresh baby dill, minced
1/2 lb smoked salmon, sliced very thin and into strips
1 sm cucumber, sliced paper-thin
Pasta with Pesto SauceB
PastaC
Pasta/RiceD
ItalianF
6 lg cloves garlic, peeled
1 cup pine nuts
1 cup shelled walnuts
1/4 cup blanched almonds
1 cup freshly grated aged pecorino or parmesan cheese
1/4 cup olive oilGn6 oz cherry tomatoes, optional
Freshly ground pepper
Fresh Pasta
16 med-size fresh basil leaves, optional
Place garlic, pine nuts, walnuts, almonds, cheese, olive oil and tomatoes in food processor or blender and blend until very smooth sauce forms. Transfer sauce to crockery or glass bowl. Season to taste with salt and pepper, mix well and refrigerate, covered, until needed. When ready to use, remove sauce from refrigerator. Remove 3/4 cup boiling water from pot in which fresh pasta is cooking and stir into sauce. Ladle half of sauce onto lg serving platter. Drain fresh pasta, place on preparB
ed dish, add remaining sauce and mix gently but thoroughly. Sprinkle with basil leaves to garnish and serve hot. Makes 8 servings.
Quick & Easy
Pasta with Pesto Sauce 6 lg cloves garlic, peeled 1 cup pine nuts 1 cup shelled walnuts 1/4 cup blanched almonds 1 cup freshly grated aged pecorino or parmesan cheese 1/4 cup olive oil^
33066
10 min
20 min
6 large cloves garlic, peeled
1 cup pine nuts
1 cup shelled walnuts
1/4 cup blanched almonds
1 cup freshly grated aged pecorino or parmesan cheese
1/4 cup olive oil
6 oz cherry tomatoes, optional
Freshly ground pepper
Fresh Pasta
16 med-size fresh basil leaves, optional
6 lg cloves garlic, peeled
1 cup pine nuts
1 cup shelled walnuts
1/4 cup blanched almonds
1 cup freshly grated aged pecorino or parmesan cheese
1/4 cup olive oil
6 oz cherry tomatoes, optional
Freshly ground pepper
Fresh Pasta
16 med-size fresh basil leaves, optional
Penne a la VodkaB
PastaC
Pasta/RiceD
Italian
28 oz can crushed tomatoes
2 cloves garlic, chopped
4 slices prosciutto 1/4" thick
1/2 stick butter
1/2 cup heavy cream
1/4 cup vodka
1/2 tsp hot pepper flakesG!Dash salt
1 box penne or rigatoni
Cut prosciutto or bacon into sm pieces. Melt butter and saut
prosciutto and garlic until lightly browned. Add tomatoes, pepper flakes and salt and cook for 1 hour stirring occasionally. Keep partially covered so that the sauce can reduce.
When sauce has reduced to about half, add heavy cream and vodka, bring to a boil, stirring constantly. Simmer for 1/2 hour and serve over penne, rigatoni, or other" shaped" pasta.
Note: if sauce becomes too thick, add either more cream or water.
Quick & Easy]
Penne a la Vodka 28 oz can crushed tomatoes 2 cloves garlic, chopped 4 slices prosciutto 1/4" thick 1/2 stick butter 1/2 cup heavy cream 1/4 cup vodka 1/2 tsp hot pepper flakes^
33067
8 min
30 min
28 oz can crushed tomatoes
2 cloves garlic, chopped
4 slices prosciutto 1/4" thick
1/2 stick butter
1/2 cup heavy cream
1/4 cup vodka
1/2 tsp hot pepper flakes
Dash salt
1 box penne or rigatoni
28 oz can crushed tomatoes
2 cloves garlic, chopped
4 slices prosciutto 1/4" thick
1/2 stick butter
1/2 cup heavy cream
1/4 cup vodka
1/2 tsp hot pepper flakes
Dash salt
1 box penne or rigatoni
Pork Fried RiceB
PorkC
Pasta/RiceD
ChineseF
1 cup cooked roast pork strips
3 Tbsp vegetable oil
1 sm onion, thinly sliced
1 1/2" piece fresh ginger, peeled
2 celery stalks, thinly sliced diagonalG
2 sm carrots thinly sliced diagonal
1/2 sm chinese cabbage shredded
1/2 tsp black pepper
3 cup cooked long-grain rice
2 eggs slightly beaten
1/2 tsp saltH
2 Tbsp soy sauce
Heat 2 Tbsp of oil in lg frying pan. When hot, add onion and ginger. Stir-fry for 2 min. Add celery and carrots and fry for 5 min, stirring constantly. Stir in cabbage, pork, pepper, soy sauce and rice. Cook, stirring constantly, for 2 to 3 min, or until mixture has heated through. Remove from the heat and keep hot. Heat the remaining oil in a sm frying pan. When hot, add the beaten eggs and salt and cook for 2 minutes. When the bottom has set, turn the omelet over and cook for a further 2B
-3 minutes, or until completely set. Remove from pan and cut the omelet into strips about 1" X 1/4". Transfer the rice mixture to a warmed serving dish. Garnish with the omelet strips and serve at once. Serves 4.
1/4 cup demi-glace (substitute beef or chicken broth).
1 Tbsp fresh herbs, chopped
-GZ1 pt heavy cream
1/4 lb grated Manchego cheese (substitute white cheddar or monterey jack)
@Grill the mushrooms and onion slices and then cube them. Toss them in a bowl with the roasted, chopped garlic and shallots and the demi-glace. Fold-in fresh herbs, cover with cheese sauce and serve.
For cheese sauce: reduce heavy cream with cheese. Whisk together over med heat and add a little salt and pepper to taste.
Holiday]
Portobello Rougi 2 portobello mushroom caps 1 med red onion, sliced thick 1 shallot, roasted 1 garlic clove, roasted 1/4 cup demi-glace (substitute beef or chicken broth). 1 Tbsp fresh herbs, chopped^
33069
20 min
18 min
2 portobello mushroom caps
1 med red onion, sliced thick
1 shallot, roasted
1 garlic clove, roasted
1/4 cup demi-glace (substitute beef or chicken broth).
1 tbsp fresh herbs, chopped
1 pint heavy cream
1/4 lb grated Manchego cheese (substitute white cheddar or monterey jack)
2 portobello mushroom caps
1 med red onion, sliced thick
1 shallot, roasted
1 garlic clove, roasted
1/4 cup demi-glace (substitute beef or chicken broth).
1 Tbsp fresh herbs, chopped
1 pt heavy cream
1/4 lb grated Manchego cheese (substitute white cheddar or monterey jack)
Seafood LasagnaB
SeafoodC
Pasta/RiceD
ItalianF
8 oz scallops
8 oz cooked crab meat
1 cup low-fat powderd milk
2 3/4 cups water
Paprika
Nutmeg to taste
Salt to taste
1/4 cup + 1 Tbsp dry vermouthG
1/4 cup flour
Cooking spray, olive oil
2 cloves garlic, minced
9 lasagna noodles, cooked and drained
1 tsp dill
1/4 cup freshly grated parmesan or reggiano
Preheat oven to 350
f. Using a med saucepan mix the milk with the water and heat over med heat. Sprinkle with enough paprika to make the sauce pale pink; add nutmeg and salt to taste. Mix the vermouth and flour together in a sm bowl to make a smooth paste. Whisk into milk, stirring constantly, until the sauce thickens, and set it aside. Heat a non-stick skillet and coat with a non-stick vegetable oil spray. Add scallops and garlic, sprinkle with salt and pepper, and cook until the scallop
gs just turn solid white. Remove from the skillet and combine with the crab. Spread a little of the white sauce in a 7"x11" baking dish, and top with 3 of the noodles. Add more sauce and 1/2 the scallops and crab, and sprinkle with 1/2 the dill and pepper to taste. Repeat layers and top with parmesan. Bake at 350
f for 20-30 minutes, or until center is hot.
Vegetarian
Seafood Lasagna 8 oz scallops 8 oz cooked crab meat 1 cup low-fat powderd milk 2 3/4 cups water Paprika Nutmeg to taste Salt to taste 1/4 cup + 1 Tbsp dry vermouth^
33070
20 min
30 min
58 oz scallops
8 oz cooked crab meat
1 cup low-fat powderd milk
2 3/4 cups water
Paprika
Nutmeg to taste
Salt to taste
1/4 cup + 1 tbsp dry vermouth
1/4 cup flour
Cooking spray, olive oil
2 cloves garlic, minced
9 lasagna noodles, cooked and drained
1 tsp dill
1/4 cup freshly grated parmesan or reggiano
18 oz scallops
8 oz cooked crab meat
1 cup low-fat powderd milk
2 3/4 cups water
Paprika
Nutmeg to taste
Salt to taste
1/4 cup + 1 Tbsp dry vermouth
1/4 cup flour
Cooking spray, olive oil
2 cloves garlic, minced
9 lasagna noodles, cooked and drained
1 tsp dill
1/4 cup freshly grated parmesan or reggiano
Three Mushroom Pasta B
VegetablesC
Pasta/RiceD
California
4 oz shiitake mushrooms, chopped
4 oz portobello mushrooms, chopped
4 oz domestic mushrooms, chopped
6 oz veal stock
4 oz chopped tomatoG{4 oz chopped red onions
Thyme to taste
Oregano to taste
8 oz rigatoni pasta
4 oz butter
Salt to taste
White pepper to tasteItSaut
mushrooms and onions in butter. Deglaze pan with veal stock. Add tomatoes. Add seasoning. Toss all with pasta.L
Low fat/Low Cal.]
Three Mushroom Pasta 4 oz shiitake mushrooms, chopped 4 oz portobello mushrooms, chopped 4 oz domestic mushrooms, chopped 6 oz veal stock 4 oz chopped tomato^
33071
15 min
10 min
4 oz shiitake mushrooms, chopped
4 oz portobello mushrooms, chopped
4 oz domestic mushrooms, chopped
6 oz veal stock
4 oz chopped tomato
4 oz chopped red onions
Thyme to taste
Oregano to taste
8 oz rigatoni pasta
4 oz butter
Salt to taste
White pepper to taste
4 oz shiitake mushrooms, chopped
4 oz portobello mushrooms, chopped
4 oz domestic mushrooms, chopped
6 oz veal stock
4 oz chopped tomato
4 oz chopped red onions
Thyme to taste
Oregano to taste
8 oz rigatoni pasta
4 oz butter
Salt to taste
White pepper to taste
0A.Tropical Asian Curry Noodles with Rock Shrimp B
PastaC
Pasta/RiceD
Thai/VietnameseF
1/2 cup tropical asian curry paste
(look-up)
2 Tbsp coconut milk
2 Tbsp fresh lime juice
2 Tbsp fish sauce
1/2 lb rock shrimp, rinsed, drainedG
1/2 lb shanghai egg noodles, blanched
1 cup chopped garlic chives
1 cup bean sprouts
1 red bell pepper, julienned
2 heads bok choy, julienned
1 cup snow peas or snap peas, blanched and refreshed
In a hot wok, add curry paste, coconut milk, juice and fish sauce and mix well. Add shrimp and quickly cook, about 1 min. Add noodles, chives and vegetables and mix well, being careful not to over mix. Check for seasoning and serve hot. Yield: 3 to 4 servings.
Low fat/Low Cal.]
Tropical Asian Curry Noodles with Rock Shrimp 1/2 cup tropical asian curry paste (look-up) 2 Tbsp coconut milk 2 Tbsp fresh lime juice 2 Tbsp fish sauce 1/2 lb rock shrimp, rinsed, drained^
33072
20 min
12 min
`1/2 cup tropical asian curry paste
(look-up)
2 tbsp coconut milk
2 tbsp fresh lime juice
2 tbsp fish sauce
1/2 lb rock shrimp, rinsed, drained
1/2 lb shanghai egg noodles, blanched
1 cup chopped garlic chives
1 cup bean sprouts
1 red bell pepper, julienned
2 heads bok choy, julienned
1 cup snow peas or snap peas, blanched and refreshed
\1/2 cup tropical asian curry paste
(look-up)
2 Tbsp coconut milk
2 Tbsp fresh lime juice
2 Tbsp fish sauce
1/2 lb rock shrimp, rinsed, drained
1/2 lb shanghai egg noodles, blanched
1 cup chopped garlic chives
1 cup bean sprouts
1 red bell pepper, julienned
2 heads bok choy, julienned
1 cup snow peas or snap peas, blanched and refreshed
Asian Beef Salad B
BeefC
SaladD
Thai/VietnameseF
3 lb flank steak, trimmed (or lamb loin or four chicken breasts)
12 sprigs cilantro or mint leaves
Marinade ----
1 cup soy sauce
1/2 cup chopped scallions
1 Tbsp dried red chile flakesGr3 garlic cloves, finely chopped
1 Tbsp ginger, finely chopped
2 Tbsp honey
Salad ----
Radicchio
Watercress
CabbageH
Sprouts
Celery
Rice noodles
Vinaigrette ----
1/2 cup peanut oil
1/4 rice wine vinegar
1 tsp miso (soy bean paste)
Freshly ground pepper
1 tsp finely chopped fresh ginger
1. Mix all marinade ingredients together. Marinate beef (or any other meat) for about an hour.
2. Prepare vinaigrette for salad. Mix rice wine vinegar, miso paste, pepper and ginger; add oil.
3. Julienne cabbage, radicchio and celery stems and keep for ten min. in ice water.
4. Cook meat under the broiler or in saut
pan to desired doneness, remove from heat and let rest for 10 min. in a warm place. Dry julienne of vegetables and mix with rest of salad ingredients. Add vinaigrette, mix B
well and divide on four plates. Slice flank steak against the grain in thin slices and arrange nicely around salad.
5. Garnish with cilantro or mint sprigs. In cool weather, instead of salad, serve with wasabi mashed potatoes. Serves 4.
Low fat/Low Cal.]
Asian Beef Salad 3 lb flank steak, trimmed (or lamb loin or four chicken breasts) 12 sprigs cilantro or mint leaves Marinade ---- 1 cup soy sauce 1/2 cup chopped scallions 1 Tbsp dried red chile flakes^
33073
25 min
12 min
3 lbs flank steak, trimmed (or lamb loin or four chicken breasts)
12 sprigs cilantro or mint leaves
Marinade ----
1 cup soy sauce
1/2 cup chopped scallions
1 tbsp dried red chile flakes
3 garlic cloves, finely chopped
1 tbsp ginger, finely chopped
2 tbsp honey
Salad ----
Radicchio
Watercress
Cabbage
Sprouts
Celery
Rice noodles
Vinaigrette ----
1/2 cup peanut oil
1/4 rice wine vinegar
1 tsp miso (soy bean paste)
Freshly ground pepper
1 tsp finely chopped fresh ginger
3 lb flank steak, trimmed (or lamb loin or four chicken breasts)
12 sprigs cilantro or mint leaves
Marinade ----
1 cup soy sauce
1/2 cup chopped scallions
1 Tbsp dried red chile flakes
3 garlic cloves, finely chopped
1 Tbsp ginger, finely chopped
2 Tbsp honey
Salad ----
Radicchio
Watercress
Cabbage
Sprouts
Celery
Rice noodles
Vinaigrette ----
1/2 cup peanut oil
1/4 rice wine vinegar
1 tsp miso (soy bean paste)
Freshly ground pepper
1 tsp finely chopped fresh ginger
Asparagus SaladB
VegetablesC
SaladD
CaliforniaF
1 lb asparagus, 1" pieces
1 lb ravioli, mushroom or cheese
2 bn spinach leaves; fresh, tender, washed and dried
1 cup feta cheese, crumbled
1 sm red pepper, roasted, diced
3 sm endive, belgian, cut in ringsG
1/4 cup vinegar, raspberry
1/2 cup oil, walnut
1 Tbsp mustard, prepared
1/2 cup walnuts
Sea salt to taste
Black pepper to taste
Thyme sprig leaves
Drop the asparagus into boiling water and cook until tender. Chill in cold water. Cook the ravioli for 6 to 7 min. or according to the pkg directions and drain. Combine these two ingredients with the spinach, feta, red pepper and endive in a lg bowl. Whisk together vinegar oil and mustard. Season to taste with the salt and pepper and stir in the walnuts and thyme. Pour this dressing over the asparagus mixture and toss.
Yield: 5 servings.
Vegetarian
Asparagus Salad 1 lb asparagus, 1" pieces 1 lb ravioli, mushroom or cheese 2 bn spinach leaves; fresh, tender, washed and dried 1 cup feta cheese, crumbled 1 sm red pepper, roasted, diced 3 sm endive, belgian, cut in rings^
33074
10 min
12 min
f1 lb asparagus, 1" pieces
1 lb ravioli, mushroom or cheese
2 bn spinach leaves; fresh, tender, washed and dried
1 cup feta cheese, crumbled
1 sm red pepper, roasted, diced
3 sm endive, belgian, cut in rings
1/4 cup vinegar, raspberry
1/2 cup oil, walnut
1 tbsp mustard, prepared
1/2 cup walnuts
Sea salt to taste
Black pepper to taste
Thyme sprig leaves
b1 lb asparagus, 1" pieces
1 lb ravioli, mushroom or cheese
2 bn spinach leaves; fresh, tender, washed and dried
1 cup feta cheese, crumbled
1 sm red pepper, roasted, diced
3 sm endive, belgian, cut in rings
1/4 cup vinegar, raspberry
1/2 cup oil, walnut
1 Tbsp mustard, prepared
1/2 cup walnuts
Sea salt to taste
Black pepper to taste
Thyme sprig leaves
Bean SaladB
BeansC
SaladD
AmericanFl1 can kidney beans
1 can black beans
1 can pinto beans
1 can corn
1 onion, chopped
1/2 cup sugar
1/3 cup oilG
1/4 cup vinegarIjDrain and rinse beans. Drain corn. Mix all ingredients. (If too" soupy" add another can of beans or corn).L
Low Cost]wBean Salad 1 can kidney beans 1 can black beans 1 can pinto beans 1 can corn 1 onion, chopped 1/2 cup sugar 1/3 cup oil^
33075
5 min
1 can kidney beans
1 can black beans
1 can pinto beans
1 can corn
1 onion, chopped
1/2 cup sugar
1/3 cup oil
1/4 cup vinegar
}1 can kidney beans
1 can black beans
1 can pinto beans
1 can corn
1 onion, chopped
1/2 cup sugar
1/3 cup oil
1/4 cup vinegar
Caesar SaladB
VegetablesC
SaladD
ItalianF
1 very fresh egg yolk
1/4 tsp salt
6 Tbsp divided olive oil
1 garlic clove, crushed
1/2 tsp worcestershire sauce
1/2 tsp mustard, dijon style
3 Tbsp apple cider vinegar
Fresh ground black pepper
1 cup homemade croutons
3 Tbsp fresh grated parmesan cheese
1 Tbsp fresh lemon juice
2 heads romaine lettuce
De-ribbed the lettuce and tear into bite size pieces, rinsed and thoroughly pat or spin dry. In a lg salad bowl, combine the egg yolk, lemon juice, salt and 1 Tbsp of the olive oil. Whisk in garlic, worcestershire and mustard and blend until thoroughly combined. With a gentle rolling motion, incorporate the romaine. Add the vinegar and the remaining olive oil in the proportions of 1 part vinegar to 2 parts oil, until you have the consistency and flavor you desire. Roll the salad again, addBbing black pepper to taste. Just before serving, add warm croutons and parmesan. Yield: 1 servings.
Vegetarian]
Caesar Salad 1 very fresh egg yolk 1/4 tsp salt 6 Tbsp divided olive oil 1 garlic clove, crushed 1/2 tsp worcestershire sauce 1/2 tsp mustard, dijon style 3 Tbsp apple cider vinegar^
33076
20 min
51 very fresh egg yolk
1/4 tsp salt
6 tbsp divided olive oil
1 garlic clove, crushed
1/2 tsp worcestershire sauce
1/2 tsp mustard, dijon style
3 tbsp apple cider vinegar
Fresh ground black pepper
1 cup homemade croutons
3 tbsp fresh grated parmesan cheese
1 tbsp fresh lemon juice
2 heads romaine lettuce
11 very fresh egg yolk
1/4 tsp salt
6 Tbsp divided olive oil
1 garlic clove, crushed
1/2 tsp worcestershire sauce
1/2 tsp mustard, dijon style
3 Tbsp apple cider vinegar
Fresh ground black pepper
1 cup homemade croutons
3 Tbsp fresh grated parmesan cheese
1 Tbsp fresh lemon juice
2 heads romaine lettuce
5A%Candied Walnut Salad with Goat CheeseB
CheeseC
SaladD
CaliforniaF
1 lb walnut halves
1/4 cup honey
1/4 cup sugar
1/4 tsp salt
5 cups baby lettuce greens or torn mixed lettuce greens
2 cups torn arugula leaves
1 sm red bell pepper, seeded, stemmed and silvered
1 1/2 oz soft goat cheese, crumbled
Dressing ---
1 sm shallot, peeled and chopped
2 cloves garlic, choppedH
2 Tbsp finely minced fresh ginger
2 Tbsp chopped fresh cilantro or basil
1/4 cup french walnut oil
3 Tbsp balsamic vinegar
2 Tbsp thin soy sauce
2 Tbsp white wine
Salt and freshly ground black pepper to taste
Place walnuts in sm saucepan and cover with hot water. Bring to a boil over high heat and let boil for 5 minutes. While boiling, preheat oven to 350
f. Line 2 baking sheets with foil and spray foil with nonstick cooking spray. When walnuts are boiled, drain immediately in colander. Place honey, sugar, 1/4 cup water and salt in 2 1/2-qrt saucepan. Bring to a boil over med heat. Add walnuts and stir until mixture becomes dry, about 4 minutes. Transfer nuts to one of baking sheets. Spread ev
enly on sheet in one layer. Bake until nuts turn a light mahogany color, about 12 minutes, turning nuts over every 5 minutes. Remove nuts from oven and transfer to second baking sheet to cool. When nuts are cool enough to handle, separate by hand. When cooled and separated, set aside 3/4 cup nuts for salad. Remainder may be frozen. Wash and pat dry lettuce. Set aside arugula, red pepper and goat cheese, separately. To make dressing, place all ingredients in blender or processor. Blend and C
adjust seasonings. To assemble, combine lettuce, arugula, red pepper and walnuts in lg bowl. Add just enough dressing to lightly coat greens. Add goat cheese and toss.
Vegetarian]
Candied Walnut Salad with Goat Cheese 1 lb walnut halves 1/4 cup honey 1/4 cup sugar 1/4 tsp salt 5 cups baby lettuce greens or torn mixed lettuce greens 2 cups torn arugula leaves^
33077
30 min
1 lb walnut halves
1/4 cup honey
1/4 cup sugar
1/4 tsp salt
5 cups baby lettuce greens or torn mixed lettuce greens
2 cups torn arugula leaves
1 small red bell pepper, seeded, stemmed and silvered
1 1/2 oz soft goat cheese, crumbled
Dressing:
1 small shallot, peeled and chopped
2 cloves garlic, chopped
2 tbsp finely minced fresh ginger
2 tbsp chopped fresh cilantro or basil
1/4 cup french walnut oil
3 tbsp balsamic vinegar
2 tbsp thin soy sauce
2 tbsp white wine
Salt and freshly groundB
black pepper to taste
1 lb walnut halves
1/4 cup honey
1/4 cup sugar
1/4 tsp salt
5 cups baby lettuce greens or torn mixed lettuce greens
2 cups torn arugula leaves
1 sm red bell pepper, seeded, stemmed and silvered
1 1/2 oz soft goat cheese, crumbled
Dressing ---
1 sm shallot, peeled and chopped
2 cloves garlic, chopped
2 Tbsp finely minced fresh ginger
2 Tbsp chopped fresh cilantro or basil
1/4 cup french walnut oil
3 Tbsp balsamic vinegar
2 Tbsp thin soy sauce
2 Tbsp white wine
Salt and freshly ground blacB
k pepper to taste
Carrot Salad with CilantroB
VegetablesC
SaladD
CaliforniaF
1 3/4 lb carrots
2-4 Tbsp cilantro leaves, minced
1/2 cup orange juice
1/3 cup white vinegar
1/8 tsp sugar
1/2 tsp salt
Freshly ground pepper
=Peel carrots, cut them into 2" lengths and shred them fine on the long side, using a food processor. Put carrots with remaining ingredients in a lg bowl and toss until well mixed. Refrigerate several hours or overnight, covered airtight. Before serving, mix well and adjust seasoning. Serve chilled. Makes 4 servings.
Low fat/Low Cal.]
Carrot Salad with Cilantro 1 3/4 lb carrots 2-4 Tbsp cilantro leaves, minced 1/2 cup orange juice 1/3 cup white vinegar 1/8 tsp sugar 1/2 tsp salt Freshly ground pepper^
33078
24 hrs
1 3/4 lb carrots
2-4 tbsp cilantro leaves, minced
1/2 cup orange juice
1/3 cup white vinegar
1/8 tsp sugar
1/2 tsp salt
Freshly ground pepper
1 3/4 lb carrots
2-4 Tbsp cilantro leaves, minced
1/2 cup orange juice
1/3 cup white vinegar
1/8 tsp sugar
1/2 tsp salt
Freshly ground pepper
Chile-Lime Black Bean SaladB
BreadC
SaladD
California
2 cup black beans, rinsed
1 sm j
cama, peeled and finely diced
2 roma tomatoes, finely diced
1 green pepper, seeded and finely diced
2 carrots, peeled and finely dicedG
2 stalks celery, finely diced
1 red onion, chopped
1 bunch green onions, chopped
1 bunch italian parsley, minced
Chile-lime dressing (look up)
Freshly ground pepper
Salt to taste
Heat enough salted water to cover beans to boil. Add beans. Reduce heat to simmer, cover and cook 45 min. or until beans are tender, but still whole. Drain and cool. Meanwhile combine j
cama, tomatoes, green pepper, carrots, celery, red onion, green onions and parsley in lg bowl. Add beans and chile-lime dressing. Season to taste with salt and pepper. Marinate several hours. Serve at room temp. Makes 10-12 servings.
Low Cost]
Chile-Lime Black Bean Salad 2 cup black beans, rinsed 1 sm j
cama, peeled and finely diced 2 roma tomatoes, finely diced 1 green pepper, seeded and finely diced 2 carrots, peeled and finely diced^
33079
3 hrs
b2 cup black beans, rinsed
1 small j
cama, peeled and finely diced
2 roma tomatoes, finely diced
1 green pepper, seeded and finely diced
2 carrots, peeled and finely diced
2 stalks celery, finely diced
1 red onion, chopped
1 bunch green onions, chopped
1 bunch italian parsley, minced
Chile-lime dressing (look up)
Freshly ground pepper
Salt to taste
[2 cup black beans, rinsed
1 sm j
cama, peeled and finely diced
2 roma tomatoes, finely diced
1 green pepper, seeded and finely diced
2 carrots, peeled and finely diced
2 stalks celery, finely diced
1 red onion, chopped
1 bunch green onions, chopped
1 bunch italian parsley, minced
Chile-lime dressing (look up)
Freshly ground pepper
Salt to taste
Chopped SaladB
VegetablesC
SaladD
AmericanF
Salad ---
4 4 oz tuna steaks
1 cup roasted corn cut off the cob (ab 2 ears)
1 to 2 Tbsp olive oil
1/2 cup bell pepper, diced
1/2 cup carrots, diced
1 1/2 tsp fresh lime juice
1/2 cup j
cama, diced
1/2 cup red bell pepper, diced
1 cup red cabbage, shredded
4 cups angel hair pasta (cooked)
4 cups mixed baby lettuces
4 roma tomatoes, quarteredH{Soy vinaigrette ---
1/2 cup sesame oil
1/2 cup soy sauce
1/8 cup red wine vinegar
1/4 cup sugar
1 1/2 tsp fresh lime juice
Heat olive oil in skillet over med heat. Cook tuna steaks to med rare, until just barely pink, about 3 min. a side. Set aside and keep warm.
In lg bowl, combine red pepper, carrots, j
cama, green pepper, roasted corn and red cabbage. Moisten angel-hair pasta with some of vinaigrette to coat.
To make dressing: whisk sesame oil, soy sauce, red wine vinegar, sugar and lime juice together and shake in a jar. Chill in the refrigerator before serving.
To serve: divide the pasta among 4 bowls o
r plates. Top with the mixed baby lettuce, then with the chopped vegetable mix. Place tomatoes around the edges of each plate. Slice the tuna steaks and fan over each salad. Serve splashed with vinaigrette dressing.
Low fat/Low Cal.]
Chopped Salad Salad --- 4 4 oz tuna steaks 1 cup roasted corn cut off the cob (ab 2 ears) 1 to 2 Tbsp olive oil 1/2 cup bell pepper, diced 1/2 cup carrots, diced^
33080
20 min
5 min
Salad:
4 4 oz tuna steaks
1 cup roasted corn cut off the cob (ab 2 ears)
1 to 2 tbsp olive oil
1/2 cup bell pepper, diced
1/2 cup carrots, diced
1 1/2 tsp fresh lime juice
1/2 cup j
cama, diced
1/2 cup red bell pepper, diced
1 cup red cabbage, shredded
4 cups angel hair pasta (cooked)
4 cups mixed baby lettuces
4 roma tomatoes, quartered
Soy vinaigrette:
1/2 cup sesame oil
1/2 cup soy sauce
1/8 cup red wine vinegar
1/4 cup sugar
1 1/2 tsp fresh lime juice
Salad ---
4 4 oz tuna steaks
1 cup roasted corn cut off the cob (ab 2 ears)
1 to 2 Tbsp olive oil
1/2 cup bell pepper, diced
1/2 cup carrots, diced
1 1/2 tsp fresh lime juice
1/2 cup j
cama, diced
1/2 cup red bell pepper, diced
1 cup red cabbage, shredded
4 cups angel hair pasta (cooked)
4 cups mixed baby lettuces
4 roma tomatoes, quartered
Soy vinaigrette ---
1/2 cup sesame oil
1/2 cup soy sauce
1/8 cup red wine vinegar
1/4 cup sugar
1 1/2 tsp fresh lime juice
Cobb SaladB
VegetablesC
SaladD
AmericanF
1/2 head iceberg lettuce
1/2 bunch watercress
1 sm bunch curly endive
1/2 head romaine
2 Tbsp minced chives
2 med tomatoes, peeled, seeded & dicedG
1 chicken breast, cooked, boned, skinned & diced
6 slices bacon, cooked, diced
1 avocado, diced
3 hard-cooked eggs, diced
1/2 cup roquefort cheese, crumbled
Special french dressing ---
1/4 cup water
1/4 cup red wine vinegar
1/4 tsp sugar
1 1/2 tsp lemon juice
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp worcestershire sauce
3/4 tsp dry mustard
1/2 garlic clove; minced
1/4 cup olive oil
3/4 cup vegetable oil
Chop lettuce, watercress, endive and romaine in very fine pieces. Mix in 1 lg wide bowl or 6 individual wide shallow bowls. Add chives. Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or wedges across top of greens. Sprinkle with cheese. Chill.
Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, worcestershire, mustard, garlic and oils. Chill. At serving time, shake dressing well. At table, pour 1/2 cup dressing over salad and toss. PaBcss remaining dressing at table.
Created by: original Hollywood Brown Derby, Hollywood (servings 6).
Cobb Salad 1/2 head iceberg lettuce 1/2 bunch watercress 1 sm bunch curly endive 1/2 head romaine 2 Tbsp minced chives 2 med tomatoes, peeled, seeded & diced^
33081
20 min
1/2 head iceberg lettuce
1/2 bunch watercress
1 small bunch curly endive
1/2 head romaine
2 tbsp minced chives
2 medium tomatoes, peeled, seeded & diced
1 chicken breast, cooked, boned, skinned & diced
6 slices bacon, cooked, diced
1 avocado, diced
3 hard-cooked eggs, diced
1/2 cup roquefort cheese, crumbled
Special french dressing:
1/4 cup water
1/4 cup red wine vinegar
1/4 tsp sugar
1 1/2 tsp lemon juice
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp worcestershire sauce
3/4 tsp dry mustaBErd
1/2 garlic clove; minced
1/4 cup olive oil
3/4 cup vegetable oil
1/2 head iceberg lettuce
1/2 bunch watercress
1 sm bunch curly endive
1/2 head romaine
2 Tbsp minced chives
2 med tomatoes, peeled, seeded & diced
1 chicken breast, cooked, boned, skinned & diced
6 slices bacon, cooked, diced
1 avocado, diced
3 hard-cooked eggs, diced
1/2 cup roquefort cheese, crumbled
Special french dressing ---
1/4 cup water
1/4 cup red wine vinegar
1/4 tsp sugar
1 1/2 tsp lemon juice
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp worcestershire sauce
3/4 tsp dry mustard
1/B>2 garlic clove; minced
1/4 cup olive oil
3/4 cup vegetable oil
:A-Curried Chicken Hazelnut Salad in Melon ShellB
PoultryC
SaladD
CaliforniaF
3 sm melons, cut in half & seeded (drain upside down on towel)
Chicken filling ----
2 cups cubed, cooked chicken
1/2 cup diced celery
1 apple (tart) cored, choppedG
1 Tbsp green onion, finely chopped
1 Tbsp capers, drained
2/3 cup oregon hazelnuts, roasted & coarsely chopped
1/2 cup mayonnaise
2 Tbsp sour cream
2 tsp curry powder
Currants for garnish
,Combine first six ingredients, except apples. Mix mayonnaise, sour cream and curry together and stir into chicken mixture. Cover and refrigerate 4 hours or overnight. Add chopped apples that have been dipped in lemon juice and water. Fill cavity of melons. Garnish with sprinkle of currants over top.
Party]
Curried Chicken Hazelnut Salad in Melon Shell 3 sm melons, cut in half & seeded (drain upside down on towel) Chicken filling ---- 2 cups cubed, cooked chicken 1/2 cup diced celery 1 apple (tart) cored, chopped^
33082
k 4 1/2 hrs
h3 small melons, cut in half & seeded (drain upside down on towel)
Chicken filling ----
2 cups cubed, cooked chicken
1/2 cup diced celery
1 apple (tart) cored, chopped
1 tbsp green onion, finely chopped
1 tbsp capers, drained
2/3 cup oregon hazelnuts, roasted & coarsely chopped
1/2 cup mayonnaise
2 tbsp sour cream
2 tsp curry powder
Currants for garnish
`3 sm melons, cut in half & seeded (drain upside down on towel)
Chicken filling ----
2 cups cubed, cooked chicken
1/2 cup diced celery
1 apple (tart) cored, chopped
1 Tbsp green onion, finely chopped
1 Tbsp capers, drained
2/3 cup oregon hazelnuts, roasted & coarsely chopped
1/2 cup mayonnaise
2 Tbsp sour cream
2 tsp curry powder
Currants for garnish
Feta Greek SaladB
VegetablesC
SaladD
GreekF
1 head romaine lettuce, torn into bite-sized pieces
3 tomatoes, cut up
1 onion, thinly sliced
1 green pepper seeded and chopped (optional)
1 cucumber, peeled and slicedG
1 cup black olives, preferably greek
1/2 lb feta cheese, sliced or cut into chunks
2 oz anchovies, drained (opt)
Dressing ----
1/4 cup olive oil
2 Tbsp vinegarH2Generous pinch of oregano
Salt and pepper to taste
Chill all vegetables, olives, cheese and anchovies. Combine dressing ingredients. When ready to serve, toss all vegetables and olives. Top with feta and, if desired, anchovies. Serve with dressing. Serves 4 to 6.L
Vegetarian]
Feta Greek Salad 1 head romaine lettuce, torn into bite-sized pieces 3 tomatoes, cut up 1 onion, thinly sliced 1 green pepper seeded and chopped (optional) 1 cucumber, peeled and sliced^
33083
15 min
1 head romaine lettuce, torn into bite-sized pieces
3 tomatoes, cut up
1 onion, thinly sliced
1 green pepper seeded and chopped (optional)
1 cucumber, peeled and sliced
1 cup black olives, preferably greek
1/2 lb feta cheese, sliced or cut into chunks
2 oz anchovies, drained (opt)
Dressing ----
1/4 cup olive oil
2 tbsp vinegar
Generous pinch of oregano
Salt and pepper to taste
{1 head romaine lettuce, torn into bite-sized pieces
3 tomatoes, cut up
1 onion, thinly sliced
1 green pepper seeded and chopped (optional)
1 cucumber, peeled and sliced
1 cup black olives, preferably greek
1/2 lb feta cheese, sliced or cut into chunks
2 oz anchovies, drained (opt)
Dressing ----
1/4 cup olive oil
2 Tbsp vinegar
Generous pinch of oregano
Salt and pepper to taste
Greek Beef SaladB
BeefC
SaladD
GreekF
1/3 lb ribeye, cooked med rare, thinly sliced
1 head lettuce, bite-sized pieces
1/2 lb feta cheese, diced
12 black olives
4 anchovy fillets, slicedG
2 hard-boiled eggs, quartered
2 Tbsp olive oil
2 cloves garlic, crushed
1 Tbsp lemon juice
Ground black pepper
2 Tbsp chopped parsley
Toss the lettuce, feta, beef and olives in a bowl and decorate with anchovy fillets and hard-boiled egg. Combine the oil, garlic, lemon juice and black pepper and drizzle over the salad. Garnish with chopped parsley. Source: Chef Graham Wilkinson Woolworth
Greek Beef Salad 1/3 lb ribeye, cooked med rare, thinly sliced 1 head lettuce, bite-sized pieces 1/2 lb feta cheese, diced 12 black olives 4 anchovy fillets, sliced^
33084
15 min
1/3 lb ribeye, cooked med rare, thinly sliced
1 head lettuce, bite-sized pieces
1/2 lb feta cheese, diced
12 black olives
4 anchovy fillets, sliced
2 hard-boiled eggs, quartered
2 tbsp olive oil
2 cloves garlic, crushed
1 tbsp lemon juice
Ground black pepper
2 tbsp chopped parsley
1/3 lb ribeye, cooked med rare, thinly sliced
1 head lettuce, bite-sized pieces
1/2 lb feta cheese, diced
12 black olives
4 anchovy fillets, sliced
2 hard-boiled eggs, quartered
2 Tbsp olive oil
2 cloves garlic, crushed
1 Tbsp lemon juice
Ground black pepper
2 Tbsp chopped parsley
Greek Potato SaladB
PotatoesC
SaladD
Greek
6 potatoes, boiled
2 mild onions, sliced thin
1/2 cup olive oil, extra virgin
1/2 cup lemon juice
1/2 tsp dried oregano, crushed
8-12 black greek olives
Salt and ground pepper to tasteI
Peel and cube the potatoes while still warm and combine with onions in a lg bowl. Add remaining ingredients except olives. Toss gently but thoroughly. Adjust seasoning, add olives.
Quick & Easy]
Greek Potato Salad 6 potatoes, boiled 2 mild onions, sliced thin 1/2 cup olive oil, extra virgin 1/2 cup lemon juice 1/2 tsp dried oregano, crushed 8-12 black greek olives Salt and ground pepper to taste^
33085
15 min
6 potatoes, boiled
2 mild onions, sliced thin
1/2 cup olive oil, extra virgin
1/2 cup lemon juice
1/2 tsp dried oregano, crushed
8-12 black greek olives
Salt and ground pepper to taste
6 potatoes, boiled
2 mild onions, sliced thin
1/2 cup olive oil, extra virgin
1/2 cup lemon juice
1/2 tsp dried oregano, crushed
8-12 black greek olives
Salt and ground pepper to taste
>A/Grilled Cabbage with Bacon Blue Cheese DressingB
VegetablesC
SaladD
AmericanF
1 head purple cabbage
1 head white cabbage
1 purple onion
1 white onion
1/3 cup extra virgin olive oil
1/4 cup soy sauce
3 Tbsp garlic, mincedG
Fresh cracked pepper
2 cup chopped roasted red pepper
Blue Cheese Dressing ----
2/3 cup red wine vinegar
1/4 cup sugar
1/3 cup extra virgin olive oilHB2 Tbsp dried crushed italian herb blend
1 cup crumbled blue cheese
Slice the heads of cabbage and onions into 3 thick slices each and arrange on a baking tray with shallow sides. Mix together the olive oil, soy sauce and garlic. Drizzle over the cabbage and onion slices and sprinkle with pepper. Grill over med hot coals until flavored and slightly tender, about 3 min. per side. Remove from grill and chop. Place in a bowl with peppers. Toss with Blue Cheese Dressing.
Blue Cheese Dressing:
Mix together ingredients. Makes about 1 1/2 cups.
Vegetarian
Grilled Cabbage with Bacon Blue Cheese Dressing 1 head purple cabbage 1 head white cabbage 1 purple onion 1 white onion 1/3 cup extra virgin olive oil 1/4 cup soy sauce 3 Tbsp garlic, minced^
1/2 tsp dry mustardH|10 oz pkg ready-to-eat romaine salad or 12 cups sliced romaine lettuce
2 cups halved cherry tomatoes
3/4 cup plain croutons
Combine first 6 ingredients in a med bowl; stir well, and set aside. Prepare grill or broiler. Place chicken strips on grill rack or broiler pan coated with cooking spray, and cook 5 min. on each side or until chicken is done.
Combine buttermilk and next 6 ingredients (buttermilk through garlic) in a lg bowl; stir well. Add romaine salad, tomatoes, and croutons; toss gently to coat. Spoon salad mixture onto 4 plates, and top with chicken strips. Yield: 4 servings.
10 oz pkg ready-to-eat romaine salad or 12 cups sliced romaine lettuce
2 cups halved cherry tomatoes
3/4 cup plain croutons
Hot German Potato SaladB
PotatoesC
SaladD
GermanFk3 lb potatoes
6 slices bacon
1/4 cup chopped onion
2 Tbsp flour
2 Tbsp sugar
2 tsp salt
1/2 tsp celery seedG/Dash black pepper
1/4 cup water
1/3 cup vinegar
Boil potatoes in jackets till tender. Drain, set aside. In lg skillet, fry bacon until crisp. Remove bacon and add onion to bacon drippings, stirring until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat until bubbly. Remove from heat and stir in water and vinegar. Heat to boiling, stirring constantly. Peel potatoes, and cut into slices. Crumble bacon and stir bacon and potatoes into hot mixture. Heat through, stirring lightly to coat potato slices. Makes 6 sB
ervings.
Quick & Easy]
Hot German Potato Salad 3 lb potatoes 6 slices bacon 1/4 cup chopped onion 2 Tbsp flour 2 Tbsp sugar 2 tsp salt 1/2 tsp celery seed^
33088
12 min
18 min
3 lbs potatoes
6 slices bacon
1/4 cup chopped onion
2 tbsp flour
2 tbsp sugar
2 tsp salt
1/2 tsp celery seed
Dash black pepper
1/4 cup water
1/3 cup vinegar
3 lb potatoes
6 slices bacon
1/4 cup chopped onion
2 Tbsp flour
2 Tbsp sugar
2 tsp salt
1/2 tsp celery seed
Dash black pepper
1/4 cup water
1/3 cup vinegar
Italian White Bean SaladB
BeansC
SaladD
CaliforniaF
2 cups italian white beans, drained
1/4 cup chopped scallions
1/2 cup bacon, crumbled
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsleyGk1/4 cup olive oil
1 Tbsp granulated sugar
1 tsp minced garlic
2 Tbsp red wine vinegar
1 Tbsp cracked pepper
Place beans, scallions, bacon, Parmesan and parsley in glass or ceramic bowl. Mix the oil, sugar, garlic, vinegar and pepper together and pour over the beans and mix. Cover and refrigerate up to 3 days, stirring occasionally. Serves 6-8 or up to 16 as appetizers. By Chef Harry.
Party]
Italian White Bean Salad 2 cups italian white beans, drained 1/4 cup chopped scallions 1/2 cup bacon, crumbled 1/2 cup grated parmesan cheese 1/4 cup chopped fresh parsley^
33089
12 min
8 min
2 cups italian white beans, drained
1/4 cup chopped scallions
1/2 cup bacon, crumbled
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup olive oil
1 tbsp granulated sugar
1 tsp minced garlic
2 tbsp red wine vinegar
1 tbsp cracked pepper
2 cups italian white beans, drained
1/4 cup chopped scallions
1/2 cup bacon, crumbled
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup olive oil
1 Tbsp granulated sugar
1 tsp minced garlic
2 Tbsp red wine vinegar
1 Tbsp cracked pepper
Japanese Shrimp SaladB
SeafoodC
SaladD
JapaneseF
Dressing ----
2/3 cup rice wine vinegar
1/4 cup soy sauce
1/4 cup peanut oil
3 Tbsp sugar
1 tsp dry mustard
Pinch of cayenne pepperG
Pinch of salt
Salad ----
1 lb fresh bean sprouts
14 oz dried chuka soba noodles*
1/4 cup sesame oil
2 lb med shrimp; peeled, deveined and cookedHZ3 lg cucumbers; peeled, halved and thinly sliced
6 green onions, sliced
Red cabbage leaves
Combine dressing ingredients in a bowl and whisk until thoroughly blended. Cover and set aside. Cook bean sprouts in 4 cups boiling water for about 30 seconds. Drain in a colander and place in a bowl of cold water for about 20 seconds. Drain again. Bring a lg pot of salted water to boil. Add noodles and boil until tender, stirring occasionally, about 3 minutes. Drain noodles. Place noodles in a bowl of cold water. Drain and place in a lg bowl. Add sesame oil and toss to coat. Add bean sproB
uts, shrimp, cucumbers and onions. Drizzle dressing over and toss gently to blend. Line a serving platter with cabbage leaves and mound salad in center. *Available at oriental markets and in the oriental sections of some grocery stores. Makes 6 servings.
Low fat/Low Cal.]
Japanese Shrimp Salad Dressing ---- 2/3 cup rice wine vinegar 1/4 cup soy sauce 1/4 cup peanut oil 3 Tbsp sugar 1 tsp dry mustard Pinch of cayenne pepper^
33090
15 min
18 min
zDressing ----
2/3 cup rice wine vinegar
1/4 cup soy sauce
1/4 cup peanut oil
3 tbsp sugar
1 tsp dry mustard
Pinch of cayenne pepper
Pinch of salt
Salad ----
1 lb fresh bean sprouts
14 oz dried chuka soba noodles*
1/4 cup sesame oil
2 lbs medium shrimp; peeled, deveined and cooked
3 large cucumbers; peeled, halved and thinly sliced
6 green onions, sliced
Red cabbage leaves
oDressing ----
2/3 cup rice wine vinegar
1/4 cup soy sauce
1/4 cup peanut oil
3 Tbsp sugar
1 tsp dry mustard
Pinch of cayenne pepper
Pinch of salt
Salad ----
1 lb fresh bean sprouts
14 oz dried chuka soba noodles*
1/4 cup sesame oil
2 lb med shrimp; peeled, deveined and cooked
3 lg cucumbers; peeled, halved and thinly sliced
6 green onions, sliced
Red cabbage leaves
Low-Fat Bell Pepper SaladB
VegetablesC
SaladD
AmericanF
1 med red bell pepper
1 med green bell pepper
1 med yellow bell pepper
1/2 cup creamy garlic dressing
1/4 tsp black pepper
2 tsp capers, rinsed
Preheat broiler. Place bell peppers under broiler and lightly char, turning to grill all sides. Remove from broiler to a paper bag. Close bag and set aside. When peppers cool, peel, core, seed and cut into strips. Arrange peppers on a platter, alternating colors so that they form a petal, and spoon dressing over them. Sprinkle with black pepper. Garnish with capers and serve warm or chilled. Makes 4 servings.
Low fat/Low Cal.]
Low-Fat Bell Pepper Salad 1 med red bell pepper 1 med green bell pepper 1 med yellow bell pepper 1/2 cup creamy garlic dressing 1/4 tsp black pepper 2 tsp capers, rinsed^
33091
18 min
18 min
1 med red bell pepper
1 med green bell pepper
1 med yellow bell pepper
1/2 cup creamy garlic dressing
1/4 tsp black pepper
2 tsp capers, rinsed
1 med red bell pepper
1 med green bell pepper
1 med yellow bell pepper
1/2 cup creamy garlic dressing
1/4 tsp black pepper
2 tsp capers, rinsed
Low-Fat Pasta SaladB
PastaC
Salad
AmericanF
16 oz pkg penne or macaroni
1 med head escarole
3 Tbsp red wine vinegar
1 Tbsp dijon mustard
1/3 cup fat free mayonnaise
1 tsp ground pepper
6 oz pkg extra lean hamG:6 oz can white chicken in water
6 oz fat free swiss cheese
2In lg nonstick saucepan, prepare pasta according to pkg directions, drain and set aside. Thinly slice escarole, discarding any tough ribs. In lg bowl, combine vinegar, mustard. mayonnaise and pepper; mix well. Add remaining ingredients and mix well. Serve immediately or chill for 1 hour. Makes 8 servings.
Low fat/Low Cal.]
Low-Fat Pasta Salad 16 oz pkg penne or macaroni 1 med head escarole 3 Tbsp red wine vinegar 1 Tbsp dijon mustard 1/3 cup fat free mayonnaise 1 tsp ground pepper 6 oz pkg extra lean ham^
33092
16 oz pkg penne or macaroni
1 med head escarole
3 tbsp red wine vinegar
1 tbsp dijon mustard
1/3 cup fat free mayonnaise
1 tsp ground pepper
6 oz package extra lean ham
6 oz can white chicken in water
6 oz fat free swiss cheese
16 oz pkg penne or macaroni
1 med head escarole
3 Tbsp red wine vinegar
1 Tbsp dijon mustard
1/3 cup fat free mayonnaise
1 tsp ground pepper
6 oz pkg extra lean ham
6 oz can white chicken in water
6 oz fat free swiss cheese
Low-Fat Tortellini SaladB
PastaC
SaladD
AmericanF
9 oz pkg cheese filled tortellini
1 cucumber, thinly sliced
1 tomato, chopped
1 green pepper, chopped
1 onion, chopped
1 Tbsp grated fat free parmesan cheeseGk3/4 cup apple juice
1/2 Tbsp garlic, minced
1/4 cup apple cider vinegar
1/2 tsp basil
Dash of white pepper
<Cook tortellini according to directions. Drain; rinse in cold water and transfer to lg bowl. Add cucumber, tomato, bell pepper and onion to tortellini; toss gently. In separate bowl, combine remaining ingredients; mix well. Pour over tortellini mixture and gently toss. Cover and chill for 2 hours. Makes 6 servings.
2) Using a garlic press crush garlic into a lg bowl, then rub the bowl with garlic.
3) Add beans and toss until garlic is thoroughly combined.
4) Combine remaining ingredients and toss.
5) Let flavors combine for 2 or 3 hrs.
Low fat/Low Cal.]
Luby Ib Tume, Green Bean Salad 2 lb fresh or frozen green beans 3 cloves garlic 1/4 cup lemon juice 1/4 cup salad oil 1/4 tsp salt^
33094
k 2 1/4 hrs
i2 lb fresh or frozen green beans
3 cloves garlic
1/4 cup lemon juice
1/4 cup salad oil
1/4 tsp salt
e2 lb fresh or frozen green beans
3 cloves garlic
1/4 cup lemon juice
1/4 cup salad oil
1/4 tsp salt
Nepal Potato SaladB
PotatoesC
SaladD
East IndianF
4 med waxy boiling potatoes
4 Tbsp sesame seeds, ground, roasted
4 Tbsp fresh lemon juice
1 tsp salt
1 hot green chilies, finely minced
4 Tbsp sesame oilGa2 tsp vegetable oil
Pinch ground asafetida*
8 to 10 whole fenugreek seeds*
3 Tbsp cilantro minced
Boil the potatoes in a big pot. Meanwhile, combine the chilies, salt, lemon juice and ground roasted sesame seeds in a nonmetallic bowl. Add the sesame oil just a little at a time and mix in with a wire whisk. Using a metal ladle heat the vegetable oil by holding it over heat. When quite hot, add the asafetida powder and fenugreek seeds. The fenugreek seeds will start to darken in the hot oil in just a few seconds, when this happens dump it all into the bowl. Mix well, then add the cilantr
Co and mix. When the potatoes are done, drain and peel while hot (holding with a fork if nessary). Cut into 3/4" dice and add to the bowl of dressing. Gently mix to coat all the cubes and adjust seasonings if needed. Let cool, cover and refrigerate for 2 hours.
*Look for these in an Indian or middle-eastern grocery store.
Party
Nepal Potato Salad 4 med waxy boiling potatoes 4 Tbsp sesame seeds, ground, roasted 4 Tbsp fresh lemon juice 1 tsp salt 1 hot green chilies, finely minced 4 Tbsp sesame oil^
33095
k 2 3/4 hrs
25 min
4 med waxy boiling potatoes
4 tbsp sesame seeds, ground, roasted
4 tbsp fresh lemon juice
1 tsp salt
1 hot green chilies, finely minced
4 tbsp sesame oil
2 tsp vegetable oil
Pinch ground asafetida*
8 to 10 whole fenugreek seeds*
3 tbsp cilantro minced
4 med waxy boiling potatoes
4 Tbsp sesame seeds, ground, roasted
4 Tbsp fresh lemon juice
1 tsp salt
1 hot green chilies, finely minced
4 Tbsp sesame oil
2 tsp vegetable oil
Pinch ground asafetida*
8 to 10 whole fenugreek seeds*
3 Tbsp cilantro minced
Oriental Chicken Hazelnut SaladB
PoultryC
SaladD
CaliforniaF
2 cups cooked chicken breast cubed
1 cup carrots, shredded
2 cups bean sprouts (5 oz)
1 cup red sweet pepper, diced
1 cup olives, sliced
1 cup celery, sliced
HGK1/2 cup hazelnuts, roasted, coarsely chopped
1 1/2 cups chow mein noodles
HsDressing ----
1 1/2 cups mayonnaise
2 tsp curry powder
1 Tbsp teriyaki sauce
1 Tbsp lemon juice
1 tsp sesame seeds
Combine all ingredients, except noodles.
Dressing ----
Blend together and toss with salad ingredients. Just before serving, add noodles.]
Oriental Chicken Hazelnut Salad 2 cups cooked chicken breast cubed 1 cup carrots, shredded 2 cups bean sprouts (5 oz) 1 cup red sweet pepper, diced 1 cup olives, sliced 1 cup celery, sliced^
33096
8 min
d2 cups cooked chicken breast cubed
1 cup carrots, shredded
2 cups bean sprouts (5 oz)
1 cup red sweet pepper, diced
1 cup olives, sliced
1 cup celery, sliced
1/2 cup hazelnuts, roasted, coarsely chopped
1 1/2 cups chow mein noodles
Dressing ----
1 1/2 cups mayonnaise
2 tsp curry powder
1 tbsp teriyaki sauce
1 tbsp lemon juice
1 tsp sesame seeds
`2 cups cooked chicken breast cubed
1 cup carrots, shredded
2 cups bean sprouts (5 oz)
1 cup red sweet pepper, diced
1 cup olives, sliced
1 cup celery, sliced
1/2 cup hazelnuts, roasted, coarsely chopped
1 1/2 cups chow mein noodles
Dressing ----
1 1/2 cups mayonnaise
2 tsp curry powder
1 Tbsp teriyaki sauce
1 Tbsp lemon juice
1 tsp sesame seeds
Pasta and PeasB
VegetablesC
SaladD
CaliforniaF
16 oz can peas, undrained
14 1/2 oz can italian stewed tomatoes
1/4 cup olive oil
6 cloves garlic, chopped
1 onion, chopped
1 box of tricolored pastaI
Brown the garlic in olive oil. Turn off the heat and add peas with the liquid. Add tomatoes and cook for 10 min. Cook and drain the pasta. Add the cooked pasta to the pea mixture. Serves 2.L
Quick & Easy]
Pasta and Peas 16 oz can peas, undrained 14 1/2 oz can italian stewed tomatoes 1/4 cup olive oil 6 cloves garlic, chopped 1 onion, chopped 1 box of tricolored pasta^
33097
5 min
12 min
16 oz can peas, undrained
14 1/2 oz can italian stewed tomatoes
1/4 cup olive oil
6 cloves garlic, chopped
1 onion, chopped
1 box of tricolored pasta
16 oz can peas, undrained
14 1/2 oz can italian stewed tomatoes
1/4 cup olive oil
6 cloves garlic, chopped
1 onion, chopped
1 box of tricolored pasta
Pasta Salad MagnoliaB
PastaC
SaladD
ItalianF
3/4 lb fettuccine
1 lb broccoli, sliced
6 oz ham, julienne
2 red bell pepper, chopped
1 cup low fat cottage cheese
1/4 cup mayonnaise
1/4 cup lemon juice, freshGT1/4 tsp tarragon leaf
2 tsp dijon mustard
3 Tbsp onion, minced
1/2 cup fresh parsley
Cook fettuccine al dente. Place broccoli in microwave dish, cover with plastic and microwave 3 min. or until tender-crisp. Add broccoli, bell peppers and ham to fettuccine.
Make dressing: in food processor blend cottage cheese, mayonnaise, lemon juice, tarragon, mustard and 1/3 cup water until smooth. Add onion, parsley, salt and pepper to taste, blending until well combined. Toss with pasta.
Quick & Easy]
Pasta Salad Magnolia 3/4 lb fettuccine 1 lb broccoli, sliced 6 oz ham, julienne 2 red bell pepper, chopped 1 cup low fat cottage cheese 1/4 cup mayonnaise 1/4 cup lemon juice, fresh^
33098
20 min
15 min
3/4 lb fettuccine
1 lb broccoli, sliced
6 oz ham, julienne
2 red bell pepper, chopped
1 cup low fat cottage cheese
1/4 cup mayonnaise
1/4 cup lemon juice, fresh
1/4 tsp tarragon leaf
2 tsp dijon mustard
3 tbsp onion, minced
1/2 cup fresh parsley
3/4 lb fettuccine
1 lb broccoli, sliced
6 oz ham, julienne
2 red bell pepper, chopped
1 cup low fat cottage cheese
1/4 cup mayonnaise
1/4 cup lemon juice, fresh
1/4 tsp tarragon leaf
2 tsp dijon mustard
3 Tbsp onion, minced
1/2 cup fresh parsley
RaitaB
VegetablesC
SaladD
Spanish/PortugueseF
1 med tomato, diced
1 sm cucumber, peeled and chopped
1 scallion, finely chopped
1 tsp fresh mint, finely chopped
1/4 tsp cumin seeds, toasted
1 1/2 cup firm plain yogurt
Salt and pepperICCombine all ingredients. Chill for at least 30 min before serving.
Low fat/Low Cal.]
Raita 1 med tomato, diced 1 sm cucumber, peeled and chopped 1 scallion, finely chopped 1 tsp fresh mint, finely chopped 1/4 tsp cumin seeds, toasted 1 1/2 cup firm plain yogurt Salt and pepper^
33099
40 min
1 med tomato, diced
1 sm cucumber, peeled and chopped
1 scallion, finely chopped
1 tsp fresh mint, finely chopped
1/4 tsp cumin seeds, toasted
1 1/2 cup firm plain yogurt
Salt and pepper
1 med tomato, diced
1 sm cucumber, peeled and chopped
1 scallion, finely chopped
1 tsp fresh mint, finely chopped
1/4 tsp cumin seeds, toasted
1 1/2 cup firm plain yogurt
Salt and pepper
Roasted Potato SaladB
VegetablesC
SaladD
SouthernF
4 cup quartered, unpeeled sm red potatoes
1 cup miracle whip dressing
2 hard-cooked eggs, chopped
4 slices bacon, chopped, crisped and drained
1/4 cup green onions, slicedG
1/4 tsp salt
1/4 tsp pepper
HHeat oven to 450
f. Place potatoes in lg baking pan sprayed with non-stick cooking spray. Bake 30 to 35 min. or until potatoes are tender and golden brown, stirring once. Mix dressing, eggs, bacon, onions, salt and pepper in lg bowl. Add potatoes and mix lightly, to minimize breakage. Serve warm or chilled. Yield: 6 servings.
Party]
Roasted Potato Salad 4 cup quartered, unpeeled sm red potatoes 1 cup miracle whip dressing 2 hard-cooked eggs, chopped 4 slices bacon, chopped, crisped and drained 1/4 cup green onions, sliced
33100
30 min
4 cup quartered, unpeeled small red potatoes
1 cup miracle whip dressing
2 hard-cooked eggs, chopped
4 slices bacon, chopped, crisped and drained
1/4 cup green onions, sliced
1/4 tsp salt
1/4 tsp pepper
4 cup quartered, unpeeled sm red potatoes
1 cup miracle whip dressing
2 hard-cooked eggs, chopped
4 slices bacon, chopped, crisped and drained
1/4 cup green onions, sliced
1/4 tsp salt
1/4 tsp pepper
MA%Roman Green Beans with Fontina CheeseB
VegetablesC
SaladD
CaliforniaF
1 lb fresh string beans, trimmed
1/2 lb fontina cheese, cut into strips about 3" by 1/4"
1 clove garlic, minced
1/2 tsp dijon mustard
1/4 cup lemon juice
1/2 cup olive oilG Salt
Freshly ground black pepper
Cook the beans in boiling water until crisp-tender, about two minutes. Rinse under cold running water; drain. Combine with the cheese in a lg bowl. Mash the garlic with the mustard in a sm bowl. Stir in the lemon juice. Slowly whisk in the oil. Pour this dressing over the beans and cheese. Toss well and add salt and pepper to taste. Serve at room temp or slightly chilled. Yield: four servings.
Quick & Easy]
Roman Green Beans with Fontina Cheese 1 lb fresh string beans, trimmed 1/2 lb fontina cheese, cut into strips about 3" by 1/4" 1 clove garlic, minced 1/2 tsp dijon mustard 1/4 cup lemon juice 1/2 cup olive oil^
33101
20 min
1 lb fresh string beans, trimmed
1/2 lb fontina cheese, cut into strips about 3" by 1/4"
1 clove garlic, minced
1/2 tsp dijon mustard
1/4 cup lemon juice
1/2 cup olive oil
Freshly ground black pepper
1 lb fresh string beans, trimmed
1/2 lb fontina cheese, cut into strips about 3" by 1/4"
1 clove garlic, minced
1/2 tsp dijon mustard
1/4 cup lemon juice
1/2 cup olive oil
Freshly ground black pepper
NA!Rotkrautsalat (Red Cabbage Salad)B
VegetablesC
SaladD
GermanF
5 bacon slices
1 tsp sugar
2 Tbsp vinegar
1/4 cup wine, red or white
1/2 head red cabbage, shredded
2 Tbsp vegetable oil
1/2 tsp saltG#1/4 tsp pepper
1 Tbsp caraway seeds
DFry bacon in med-size fry pan until crisp. Remove and reserve bacon. Add sugar, vinegar and wine to bacon fat, stir and cook until sugar is dissolved. Pour this hot mixture over the cabbage. Toss with vegetable oil, salt, pepper and caraway seeds. Sprinkle crumbled bacon over mixture. Serve at room temp. Yield: 4 servings.
Low Cost]
Rotkrautsalat (Red Cabbage Salad) 5 bacon slices 1 tsp sugar 2 Tbsp vinegar 1/4 cup wine, red or white 1/2 head red cabbage, shredded 2 Tbsp vegetable oil 1/2 tsp salt^
33102
5 bacon slices
1 tsp sugar
2 tbsp vinegar
1/4 cup wine, red or white
1/2 head red cabbage, shredded
2 tbsp vegetable oil
1/2 tsp salt
1/4 tsp pepper
1 tbsp caraway seeds
5 bacon slices
1 tsp sugar
2 Tbsp vinegar
1/4 cup wine, red or white
1/2 head red cabbage, shredded
2 Tbsp vegetable oil
1/2 tsp salt
1/4 tsp pepper
1 Tbsp caraway seeds
Salad NicoiseB
VegetablesC
SaladD
FrenchF
4 tomatoes, seeded, quartered
1/2 spanish onion, thinly sliced
1 green pepper, thinly sliced
1 sm lettuce
4 celery stalks, sliced
6 oz can tuna fishG
8 anchovy fillets
2 hard boiled eggs, quartered
8 provencal olives
For the dressing ----
2 Tbsp red wine vinegar
6 Tbsp olive oilH7Salt and black pepper
12 basil leaves, coarsely choppedI
Arrange the prepared vegetables in a salad bowl, with tuna, anchovies, olives and eggs on top. Combine all the dressing ingredients and dress salad.L
Holiday
Salad Nicoise 4 tomatoes, seeded, quartered 1/2 spanish onion, thinly sliced 1 green pepper, thinly sliced 1 sm lettuce 4 celery stalks, sliced 6 oz can tuna fish^
33103
18 min
S4 tomatoes, seeded, quartered
1/2 spanish onion, thinly sliced
1 green pepper, thinly sliced
1 sm lettuce
4 celery stalks, sliced
6 oz can tuna fish
8 anchovy fillets
2 hard boiled eggs, quartered
8 provencal olives
For the dressing ----
2 tbsp red wine vinegar
6 tbsp olive oil
Salt and black pepper
12 basil leaves, coarsely chopped
O4 tomatoes, seeded, quartered
1/2 spanish onion, thinly sliced
1 green pepper, thinly sliced
1 sm lettuce
4 celery stalks, sliced
6 oz can tuna fish
8 anchovy fillets
2 hard boiled eggs, quartered
8 provencal olives
For the dressing ----
2 Tbsp red wine vinegar
6 Tbsp olive oil
Salt and black pepper
12 basil leaves, coarsely chopped
PA%Schnittbohnensalat (Green-Bean Salad)B
BeansC
SaladD
German
PFq1 lb fresh green beans, sliced lengthwise
Boiling salted water
1/4 cup stock*
3 Tbsp vinegar
3 Tbsp vegetable oilG?2 med onions, thinly sliced
1/2 tsp dried dill seed
1 tsp sugar
kCook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill and sugar until blended. Pour mixture over beans, marinate several hours before serving. Yield: 4 servings.
* Stock is the water that the green beans were cooked in.
Low fat/Low Cal.]
Schnittbohnensalat (Green-Bean Salad) 1 lb fresh green beans, sliced lengthwise Boiling salted water 1/4 cup stock* 3 Tbsp vinegar 3 Tbsp vegetable oil^
33104
3 hrs
1 lb fresh green beans, sliced lengthwise
Boiling salted water
1/4 cup stock*
3 tbsp vinegar
3 tbsp vegetable oil
2 med onions, thinly sliced
1/2 tsp dried dill seed
1 tsp sugar
1 lb fresh green beans, sliced lengthwise
Boiling salted water
1/4 cup stock*
3 Tbsp vinegar
3 Tbsp vegetable oil
2 med onions, thinly sliced
1/2 tsp dried dill seed
1 tsp sugar
Seven Layer SaladB
VegetablesC
SaladD
AmericanF
1 head lettuce, chopped
1 cup frozen peas (or canned)
1/2 cup bell pepper, chopped
1/2 onion, chopped
1 cup grated cheese
1 pt mayonnaise
6 slices bacon, crumbleI
Arrange in bowl in alternate layers, lettuce, peas, onion, bell pepper and cheese. On top layer spread mayonnaise and sprinkle with bacon bits. Cover with plastic wrap and refrigerate.L
Party]
Seven Layer Salad 1 head lettuce, chopped 1 cup frozen peas (or canned) 1/2 cup bell pepper, chopped 1/2 onion, chopped 1 cup grated cheese 1 pt mayonnaise 6 slices bacon, crumble^
33105
20 min
12 min
1 head lettuce, chopped
1 cup frozen peas (or canned)
1/2 cup bell pepper, chopped
1/2 onion, chopped
1 cup grated cheese
1 pint mayonnaise
6 slices bacon, crumble
1 head lettuce, chopped
1 cup frozen peas (or canned)
1/2 cup bell pepper, chopped
1/2 onion, chopped
1 cup grated cheese
1 pt mayonnaise
6 slices bacon, crumble
RA Shaved Fennel and Parmesan SaladB
CheeseC
SaladD
CaliforniaF
3 tsp fresh lemon juice
1/2 tsp salt
1/2 tsp fresh black pepper
1/4 cup olive oil
4 bulb fresh fennel
1 head radicchio
8 oz parmesan cheese
lIn a salad bowl, combine lemon juice, salt and pepper and whisk in olive oil. Slice the fennel bulb wafer-thin, cutting from base to tip to make fanlike slices. Place into the vinaigrette and toss.
Tear radicchio leaves into bite-size pieces and toss with fennel. Divide between four salad plates. Shave parmesan into thin sheets, sprinkle on each plate and serve.
Vegetarian]
Shaved Fennel and Parmesan Salad 3 tsp fresh lemon juice 1/2 tsp salt 1/2 tsp fresh black pepper 1/4 cup olive oil 4 bulb fresh fennel 1 head radicchio 8 oz parmesan cheese^
33106
12 min
3 tsp fresh lemon juice
1/2 tsp salt
1/2 tsp fresh black pepper
1/4 cup olive oil
4 bulbs fresh fennel
1 head radicchio
8 oz parmesan cheese
3 tsp fresh lemon juice
1/2 tsp salt
1/2 tsp fresh black pepper
1/4 cup olive oil
4 bulb fresh fennel
1 head radicchio
8 oz parmesan cheese
Spicy Beef SaladB
BeefC
SaladD
Thai/VietnameseF
1/2 lb flank steak, trimmed
1/2 onion, sliced
1 head romaine lettuce, sliced
1 lg tomato, sliced
2 green onions, sliced 1" pieces
1 stalk celery with leaves, sliced
1/2 red bell pepper, slicedG~Optional: cucumber, carrot and cilantro
Dressing ----
1/2 Tbsp garlic, pressed
3 fresh serrano chilies, crushed
1 Tbsp sugarH,3 Tbsp nampla (fish sauce)
4 Tbsp lime juice
k1. Slice beef approximately 1/4" thick. Grill to your liking. Slice beef into sm pieces.
2. Dressing mix all of the above ingredients together in a bowl. Add dressing to cooked beef. Mix well. Add celery, green onion, romaine lettuce, and tomato. Garnish with red bell pepper and serve. Dressing can be used with seafood, chicken, etc. Also, peanuts may be added.
Low fat/Low Cal.]
Spicy Beef Salad 1/2 lb flank steak, trimmed 1/2 onion, sliced 1 head romaine lettuce, sliced 1 lg tomato, sliced 2 green onions, sliced 1" pieces 1 stalk celery with leaves, sliced 1/2 red bell pepper, sliced^
33107
18 min
t1/2 lb flank steak, trimmed
1/2 onion, sliced
1 head romaine lettuce, sliced
1 large tomato, sliced
2 green onions, sliced 1" pieces
1 stalk celery with leaves, sliced
1/2 red bell pepper, sliced
Optional: cucumber, carrot and cilantro
Dressing ----
1/2 tbsp garlic, pressed
3 fresh serrano chilies, crushed
1 tbsp sugar
3 tbsp nampla (fish sauce)
4 tbsp lime juice
m1/2 lb flank steak, trimmed
1/2 onion, sliced
1 head romaine lettuce, sliced
1 lg tomato, sliced
2 green onions, sliced 1" pieces
1 stalk celery with leaves, sliced
1/2 red bell pepper, sliced
Optional: cucumber, carrot and cilantro
Dressing ----
1/2 Tbsp garlic, pressed
3 fresh serrano chilies, crushed
1 Tbsp sugar
3 Tbsp nampla (fish sauce)
4 Tbsp lime juice
TA!Summer Baby Vegetable Pasta Rags B
VegetablesC
SaladD
CaliforniaF|1/2 lb fresh pasta sheets
2 Tbsp olive oil
1 cup sweet corn kernels
Freshly ground white pepper
1 Tbsp garlic, chopped
3/4 lb assorted baby vegetables (such as patty pans, zucchini, peppers, carrots, etc.) sliced in half
2 cups fresh spinach, thinly sliced (packed)
Drizzle of white truffle oilHn4 oz grated parmigiano reggiano cheese
1 sm fresh truffle, optional
1 Tbsp finely chopped fresh Parsley leaves
1. Bring a pot of salted water to a boil.
2. Break the pasta into 1" pieces. Add pasta to the water. Cook until tender, about 4 to 5 minutes.
3. Drain the pasta thoroughly. Toss pasta with 1 Tbsp of the olive oil. Season with salt and pepper.
4. In a lg saut
pan, over med heat, add the remaining olive oil.
5. Add the corn. Season with salt and pepper. Saut
for 2 minutes. Add the baby vegetables. Season with salt and pepper. Saut
for 3 minutes. Add the garlic and spinach. Continue to
g saut
for 3 minutes.
6. Remove from the heat. Toss the pasta with the vegetables, drizzle of truffle oil and 1/2 cup of the cheese. Season with salt and pepper.
7. To serve, mound the pasta in the center of four plates. Sprinkle pasta with the remaining half cup of cheese. Garnish each with the shaved truffles and parsley. Yields 4 servings. GMA recipes.
Low fat/Low Cal.]
Summer Baby Vegetable Pasta Rags 1/2 lb fresh pasta sheets 2 Tbsp olive oil 1 cup sweet corn kernels Salt Freshly ground white pepper 1 Tbsp garlic, chopped^
33108
1/2 lb fresh pasta sheets
2 tbsp olive oil
1 cup sweet corn kernels
Freshly ground white pepper
1 tbsp garlic, chopped
3/4 lb assorted baby vegetables (such as patty pans, zucchini, peppers, carrots, etc.) sliced in half
2 cups fresh spinach, thinly sliced (packed)
Drizzle of white truffle oil
4 oz grated parmigiano reggiano cheese
1 sm fresh truffle, optional
1 tbsp finely chopped fresh Parsley leaves
1/2 lb fresh pasta sheets
2 Tbsp olive oil
1 cup sweet corn kernels
Freshly ground white pepper
1 Tbsp garlic, chopped
3/4 lb assorted baby vegetables (such as patty pans, zucchini, peppers, carrots, etc.) sliced in half
2 cups fresh spinach, thinly sliced (packed)
Drizzle of white truffle oil
4 oz grated parmigiano reggiano cheese
1 sm fresh truffle, optional
1 Tbsp finely chopped fresh Parsley leaves
UA TabboulehB
VegetablesC
SaladD
Middle EastF
1-1/2 cups med bulghur wheat
2 cups water or chicken broth
1 cup parsley, minced, leaves only
2 ripe tomatoes, seeded and finely diced
1/4 cup drained cucumbersG
4 scallions, thinly sliced
1/4 cup chopped fresh mint leaves
1/3-1/2 cup fresh lemon juice
1/4 cup olive oil
Salt & black pepper to taste.
Put bulghur in sm mixing bowl with water or broth, let stand at least 30 mins while you prepare other ingredients. Drain any excess liquid from wheat and put in lg mixing bowl; toss with remaining ingredients until well mixed; adjust seasoning. 8 servings.
Low fat/Low Cal.]
Tabbouleh 1-1/2 cups med bulghur wheat 2 cups water or chicken broth 1 cup parsley, minced, leaves only 2 ripe tomatoes, seeded and finely diced 1/4 cup drained cucumbers^
33109
11-1/2 cups med bulghur wheat
2 cups water or chicken broth
1 cup parsley, minced - leaves only
2 ripe tomatoes, seeded and finely diced
1/4 cup drained cucumbers
4 scallions, thinly sliced
1/4 cup chopped fresh mint leaves
1/3-1/2 cup fresh lemon juice
1/4 cup olive oil
Salt & black pepper to taste.
,1-1/2 cups med bulghur wheat
2 cups water or chicken broth
1 cup parsley, minced, leaves only
2 ripe tomatoes, seeded and finely diced
1/4 cup drained cucumbers
4 scallions, thinly sliced
1/4 cup chopped fresh mint leaves
1/3-1/2 cup fresh lemon juice
1/4 cup olive oil
Salt & black pepper to taste.
Taco SaladB
VegetablesC
SaladD
MexicanF
1-2 lettuce heads, chopped
1 lg onion chopped finely
6 sm tomato chopped finely
2 lg pkg of taco cheese
1 1/2-2 bottles of catalina salad dressing (must be this type)
3 lb of ground beef or turkeyGM3 pkg of taco seasoning mix (1 per lb of meat)
1-2 bags taco flavored doritos
Cook the hamburger until it is almost done, then mix in the pkg of taco seasoning. Cook 5-10 min. more to be sure it is done, then drain well. In a bowl mix lettuce, onion, tomato and cheese. About 5 min before serving add 1 1/2 bottles of dressing and crushed chips.
Low Cost
Taco Salad 1-2 lettuce heads, chopped 1 lg onion chopped finely 6 sm tomato chopped finely 2 lg pkg of taco cheese 1 1/2-2 bottles of catalina salad dressing (must be this type) 3 lb of ground beef or turkey^
33110
15 min
15 min
%1-2 lettuce heads, chopped
1 lg onion chopped finely
6 small tomato chopped finely
2 lg packages of taco cheese
1 1/2-2 bottles of catalina salad dressing (must be this type)
3 lbs of ground beef or turkey
3 packages of taco seasoning mix (1 per lb of meat)
1-2 bags taco flavored doritos
1-2 lettuce heads, chopped
1 lg onion chopped finely
6 sm tomato chopped finely
2 lg pkg of taco cheese
1 1/2-2 bottles of catalina salad dressing (must be this type)
3 lb of ground beef or turkey
3 pkg of taco seasoning mix (1 per lb of meat)
1-2 bags taco flavored doritos
Tomatensalat (Tomato Salad)B
VegetablesC
SaladD
German
5 med tomatoes, chopped
1 Tbsp sugar
1 tsp salt
1 tsp basil, dried
1/4 tsp thyme, dried
1/4 tsp pepper, freshly ground
1/2 cup vegetable oilG<6 Tbsp vinegar
1 Tbsp worcestershire sauce
1 lg onion, dicedIoBlend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves. Yield: 4 servings.L
Vegetarian]
Tomatensalat (Tomato Salad) 5 med tomatoes, chopped 1 Tbsp sugar 1 tsp salt 1 tsp basil, dried 1/4 tsp thyme, dried 1/4 tsp pepper, freshly ground 1/2 cup vegetable oil^
33112
k 1 1/4 hrs
5 med tomatoes, chopped
1 tbsp sugar
1 tsp salt
1 tsp basil, dried
1/4 tsp thyme, dried
1/4 tsp pepper, freshly ground
1/2 cup vegetable oil
6 tbsp vinegar
1 tbsp worcestershire sauce
1 lg onion, diced
5 med tomatoes, chopped
1 Tbsp sugar
1 tsp salt
1 tsp basil, dried
1/4 tsp thyme, dried
1/4 tsp pepper, freshly ground
1/2 cup vegetable oil
6 Tbsp vinegar
1 Tbsp worcestershire sauce
1 lg onion, diced
Vietnamese Warm Beef SaladB
BeefC
Salad
Thai/VietnameseF
Dressing ----
1 med red onion, cut paper-thin
2 garlic cloves, finely minced
1/2 tsp sugar
1/2 tsp salt
1/2 tsp ground black pepper
1/4 cup distilled white vinegarG
1/4 cup plus 2 Tbsp olive oil
Beef ----
1 lb beef sirloin or other tender cut
10 garlic cloves, minced
1 Tbsp nuoc mam (fish sauce)
1 Tbsp soy sauceH
1 tsp sugar
freshly ground black pepper
1 head chicory (fris
1/2 head lettuce, such as boston, red leaf or oak leaf
1 sm bunch of watercress
2 Tbsp vegetable oil
Make the dressing: combine onion, garlic, sugar, salt, vinegar, olive oil and black pepper in a lg salad bowl; mix well. Set aside.
Prepare the beef: cut the beef against the grain into thin 1" by 2" strips. In a bowl, combine the beef, half of the minced garlic (reserve remaining half for frying), fish sauce, soy sauce, sugar and ground black pepper to taste. Let stand for 30 minutes. Clean the lettuces and watercress. Drain and pat dry with paper towels. Add the greens to the dressing, b
ut do not toss. Preheat a lg skillet over high heat and add the vegetable oil. Fry the remaining minced garlic until fragrant and golden. Add the beef and saut
quickly, shaking the pan, over high heat to sear, about 1 min. (the beef should be medium-rare). Pour the seared meat over the greens and toss gently. Divide the warm salad among 4 individual plates. Sprinkle with freshly ground black pepper and serve with french bread, if desired. Yield: 4 servings.
Low fat/Low Cal.]
Vietnamese Warm Beef Salad Dressing ---- 1 med red onion, cut paper-thin 2 garlic cloves, finely minced 1/2 tsp sugar 1/2 tsp salt 1/2 tsp ground black pepper 1/4 cup distilled white vinegar^
33113
45 min
10 min
Dressing ----
1 med red onion, cut paper-thin
2 garlic cloves, finely minced
1/2 tsp sugar
1/2 tsp salt
1/2 tsp ground black pepper
1/4 cup distilled white vinegar
1/4 cup plus 2 tbsp olive oil
Beef ----
1 lb beef sirloin or other tender cut
10 garlic cloves, minced
1 tbsp nuoc mam (fish sauce)
1 tbsp soy sauce
1 tsp sugar
freshly ground black pepper
1 head chicory (fris
1/2 head lettuce, such as boston, red leaf or oak leaf
1 small bunch of watercress
2 tbsp vegetable oil
Dressing ----
1 med red onion, cut paper-thin
2 garlic cloves, finely minced
1/2 tsp sugar
1/2 tsp salt
1/2 tsp ground black pepper
1/4 cup distilled white vinegar
1/4 cup plus 2 Tbsp olive oil
Beef ----
1 lb beef sirloin or other tender cut
10 garlic cloves, minced
1 Tbsp nuoc mam (fish sauce)
1 Tbsp soy sauce
1 tsp sugar
freshly ground black pepper
1 head chicory (fris
1/2 head lettuce, such as boston, red leaf or oak leaf
1 sm bunch of watercress
2 Tbsp vegetable oil
Waldorf Chicken SaladB
PoultryC
SaladD
AmericanF
4 chicken breasts roasted and shredded (or a whole chicken)
2 lg red apples, diced
2 lg green apples, diced
3 oranges, diced
1/2 cup of grapes any color
1/4 cup walnuts, choppedGn1 cup miracle whip
2-3 tsp curry powder
3-4 Tbsp lemon juice
2 cloves garlic, crushed
Salt and pepper to tasteIXCombine all ingredients. Refrigerate for at least 3-4 hours. Serve with cold white rice.L
Party]
Waldorf Chicken Salad 4 chicken breasts roasted and shredded (or a whole chicken) 2 lg red apples, diced 2 lg green apples, diced 3 oranges, diced 1/2 cup of grapes any color 1/4 cup walnuts, chopped^
33114
k 4 1/2 hrs
%4 chicken breasts roasted and shredded (or a whole chicken)
2 lg red apples, diced
2 lg green apples, diced
3 oranges, diced
1/2 cup of grapes any color
1/4 cup walnuts, chopped
1 cup miracle whip
2-3 tsp curry powder
3-4 tbsp lemon juice
2 cloves garlic, crushed
Salt and pepper to taste
!4 chicken breasts roasted and shredded (or a whole chicken)
2 lg red apples, diced
2 lg green apples, diced
3 oranges, diced
1/2 cup of grapes any color
1/4 cup walnuts, chopped
1 cup miracle whip
2-3 tsp curry powder
3-4 Tbsp lemon juice
2 cloves garlic, crushed
Salt and pepper to taste
Warm Caesar Potato SaladB
VegetablesC
SaladD
ItalianF
6 med red potatoes, cubed
1 sm head romaine lettuce
3/4 cup creamy caesar dressing
1/2 cup parmesan cheese, grated
4 strips bacon, cooked and crumbled
1/2 cup garlic croutons
+Cook potatoes until tender, about 10 minutes. Drain and set aside. Keep warm. Line a lg salad bowl or platter with torn lettuce leaves. Pour dressing and half of the cheese over potatoes, tossing to coat. Spoon potatoes over lettuce. Top with remaining cheese, bacon and croutons. Yield: 6 servings.
Party
Warm Caesar Potato Salad 6 med red potatoes, cubed 1 sm head romaine lettuce 3/4 cup creamy caesar dressing 1/2 cup parmesan cheese, grated 4 strips bacon, cooked and crumbled 1/2 cup garlic croutons^
33115
20 min
6 med red potatoes, cubed
1 small head romaine lettuce
3/4 cup creamy caesar dressing
1/2 cup parmesan cheese, grated
4 strips bacon, cooked and crumbled
1/2 cup garlic croutons
6 med red potatoes, cubed
1 sm head romaine lettuce
3/4 cup creamy caesar dressing
1/2 cup parmesan cheese, grated
4 strips bacon, cooked and crumbled
1/2 cup garlic croutons
Wilted Dandelion GreensB
VegetablesC
SaladD
Thai/VietnameseFcPan of dandelion greens
1/2 lb bacon
1/2 vinegar
1/2 cup water
1/2 tsp brown sugar
Hard boiled eggs
QPick a pan full of sm spring dandelion leaves (no buds) wash drain. Slice bacon and cut into 1" pieces and fry until crisp. To the bacon and drippings add vinegar, water and brown sugar. Heat contents of skillet to a near boil and immediately pour over greens. Allow hot skillet to cover a few min to steam. Add chopped hard boiled eggs.
Low Cost]{Wilted Dandelion Greens Pan of dandelion greens 1/2 lb bacon 1/2 vinegar 1/2 cup water 1/2 tsp brown sugar Hard boiled eggs^
33116
10 min
iPan of dandelion greens
1/2 lb bacon
1/2 vinegar
1/2 cup water
1/2 tsp brown sugar
Hard boiled eggs
ePan of dandelion greens
1/2 lb bacon
1/2 vinegar
1/2 cup water
1/2 tsp brown sugar
Hard boiled eggs
Bavarian Sausage SaladB
BeefC
SalsaD
AmericanF
1/2 lb knockwurst, cooked, cooled
2 sm pickles
1 med onion
3 Tbsp vinegar
1 Tbsp prepared mustard*
2 Tbsp vegetable oil
1/2 tsp saltGR1/4 tsp pepper
1/4 tsp paprika
1/4 tsp sugar
1 Tbsp capers
1 Tbsp parsley, chopped
^Cut the knockwurst into sm cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley.
Build a charcoal fire, then scatter presoaked mesquite chips over the coals. Grill tomatoes, scallions and chilies over glowing coals, turning frequently, until skin is charred. Remove from grill and leave skin on vegetables. Remove stems from tomatoes and chilies. Heat oil in skillet; add serrano chilies and saut
over med heat until softened. Place chilies, tomatoes, onions and cilantro in food processor fitted with metal blade and process until coarsely ground. Combine remaining ingrediB`ents in sm bowl; stir until blended. Add to chile mixture and stir to blend. Makes about 3 cups.
2 tsp minced canned chipotle chilies in adobo sauce
4 garlic cloves, minced
2 cups chopped seed tomatoes
1 cup chopped onion
1/2 cup chopped fresh cilantro
,Combine fresh lime juice, chipotle chilies and minced garlic in lg bowl. Add chopped tomatoes, onion and fresh cilantro. Season to taste with salt. Let pico de gallo stand 1 hour at room temp to allow flavors to develop. Makes about 3 cups. This salsa from Jane Butel's cooking school in Albuquerque.
Low fat/Low cal.]
Chipotle Pico de Gallo 1/4 cup fresh lime juice 2 tsp minced canned chipotle chilies in adobo sauce 4 garlic cloves, minced 2 cups chopped seed tomatoes 1 cup chopped onion 1/2 cup chopped fresh cilantro^
33119
k 1 1/2 hrs
1/4 cup fresh lime juice
2 tsp minced canned chipotle chilies in adobo sauce
4 garlic cloves, minced
2 cups chopped seed tomatoes
1 cup chopped onion
1/2 cup chopped fresh cilantro
1/4 cup fresh lime juice
2 tsp minced canned chipotle chilies in adobo sauce
4 garlic cloves, minced
2 cups chopped seed tomatoes
1 cup chopped onion
1/2 cup chopped fresh cilantro
Green SalsaB
VegetablesC
SalsaD
Mexican
8 tomatillos, husked
1 clove garlic
1 shallot
1 chile serrano, seeded
1 Tbsp chopped fresh cilantro
Juice of 1 lime
Salt to tasteG
Chicken stock if necessary
Place tomatillos in a lg skillet over med heat. Cook, shaking pan frequently, for 10 min. or until skin starts to split. In a food processor fitted frequently, for 10 mins or until skin starts to split. In food processor fitted with metal blade, chop cooked tomatillos, garlic, shallot, serrano and cilantro very fine. Do not puree. Mix well and season to taste with lemon juice and salt. If salsa is too thick, thin with a bit of chicken stock. Makes 4 servings.
Low fat/Low Cal.]
Green Salsa 8 tomatillos, husked 1 clove garlic 1 shallot 1 chile serrano, seeded 1 Tbsp chopped fresh cilantro Juice of 1 lime Salt to taste^
33120
25 min
8 tomatillos, husked
1 clove garlic
1 shallot
1 chile serrano, seeded
1 tbsp chopped fresh cilantro
Juice of 1 lime
Salt to taste
Chicken stock if necessary
8 tomatillos, husked
1 clove garlic
1 shallot
1 chile serrano, seeded
1 Tbsp chopped fresh cilantro
Juice of 1 lime
Salt to taste
Chicken stock if necessary
Mediterranean SalsaC
SalsaD
ItalianF
1 lg red bell pepper
12 lg basil leaves
1 lg clove garlic
1 jalape
o, seeded & finely minced
4 oil-packed sun-dried tomatoes, drained and chopped
1/2 sm red onion, choppedG
1/4 cup olive oil
1 Tbsp balsamic vinegar
1 Tbsp red-wine vinegar
Salt and pepper to taste
2 lg tomatoes, seeded and diced
3 Tbsp kalamata olives, drained & chopped
Place oven rack 5-6" from broiler element. Preheat broiler. Line broiler pan with foil and place pepper on top. Roast on each side until charred. Remove from oven and pull up foil to encase pepper. Allow to rest 5 minutes. Remove foil and when cool enough to touch, remove core and seeds. Cut into med dice. Using a food processor fitted with the metal blade, process basil leaves and garlic until finely chopped. Add jalape
o, tomatoes and red onion and process 10 seconds. Add olive oil, vine
Zgars, salt and pepper and process 5 seconds. Carefully remove blade and stir in bell pepper, tomatoes and olives. May be used immediately or covered and refrigerated up to 24 hours. Makes about 2 cups. Compliments pasta, grill chicken or fish, grilled bread and baked potatoes. If desired, you can stir in a Tbsp of capers when adding the olives.
Low fat/Low Cal.
Mediterranean Salsa 1 lg red bell pepper 12 lg basil leaves 1 lg clove garlic 1 jalape
o, seeded & finely minced 4 oil-packed sun-dried tomatoes, drained and chopped 1/2 sm red onion, chopped^
33121
18 min
Y1 lg red bell pepper
12 lg basil leaves
1 lg clove garlic
1 jalape
o, seeded & finely minced
4 oil-packed sun-dried tomatoes, drained and chopped
1/2 small red onion, chopped
1/4 cup olive oil
1 tbsp balsamic vinegar
1 tbsp red-wine vinegar
Salt and pepper to taste
2 lg tomatoes, seeded and diced
3 tbsp kalamata olives, drained & chopped
R1 lg red bell pepper
12 lg basil leaves
1 lg clove garlic
1 jalape
o, seeded & finely minced
4 oil-packed sun-dried tomatoes, drained and chopped
1/2 sm red onion, chopped
1/4 cup olive oil
1 Tbsp balsamic vinegar
1 Tbsp red-wine vinegar
Salt and pepper to taste
2 lg tomatoes, seeded and diced
3 Tbsp kalamata olives, drained & chopped
Pineapple-Habanero SalsaC
SalsaD Caribbean
2 cups chopped fresh pineapple
3 fresh tomatillos, husked, finely chopped
1 Tbsp lime juice, fresh preferred
1 Tbsp rice wine vinegar
1 Tbsp vegetable oil
2 tsp grated gingerG41 tsp minced fresh habanero
2 tsp chopped fresh mintI
Combine all the ingredients in a bowl and mix well. Allow to sit for a couple of hours before serving. This salsa is best when served on the day it is prepared, but will keep for a couple of days in the refrigerator. Yield: 2-1/4 cups. Heat scale: hotL
]Combine 1 Tbsp oil and garlic. Rub tomato halves with mixture. Sprinkle with salt & pepper. Roast in 500
f oven until slightly burnt. Allow to cool. Dice. Grill habaneros over med hot fire until slightly charred, remove from fire peel, seed and mince. Combine tomatoes, peppers, oil, lime & cilantro. Mix well. Cover & refrigerate. Keeps 5-6 days.
Low fat/Low Cal.
Roasted Habanero Salsa 1/4 cup virgin olive oil 1 tsp garlic, minced 6 ripe plum tomatoes, halved Salt & fresh pepper to taste 2 habaneros, stems removed 1/4 cup lime juice 1/4 cup cilantro^
33123
20 min
1/4 cup virgin olive oil
1 tsp garlic, minced
6 ripe plum tomatoes, halved
Salt & fresh pepper to taste
2 habaneros, stems removed
1/4 cup lime juice
1/4 cup cilantro
1/4 cup virgin olive oil
1 tsp garlic, minced
6 ripe plum tomatoes, halved
Salt & fresh pepper to taste
2 habaneros, stems removed
1/4 cup lime juice
1/4 cup cilantro
Salsa de Chile RojoB
VegetablesC
SalsaD
MexicanF
4 ancho chilies
2 lg tomatoes, peeled and chopped
1 lg onion, chopped
1 clove garlic, chopped
5-6 sprigs cilantro, chopped
1 Tbsp oil
Salt and pepper to tasteGT1/2 tsp sugar
3 Tbsp olive oil
1 Tbsp wine vinegar
Optional, 6 crumbled chile pequin
Soak ancho in warm water to barely cover for 30 mins. Drain and puree with tomatoes, onion and garlic in food processor or blender. Heat oil in skillet and cook 5 mins. Stirring constantly. Add cilantro, seasoning and sugar and cool. Stir in olive oil and vinegar. Makes 2 cups.
Party]
Salsa de Chile Rojo 4 ancho chilies 2 lg tomatoes, peeled and chopped 1 lg onion, chopped 1 clove garlic, chopped 5-6 sprigs cilantro, chopped 1 Tbsp oil Salt and pepper to taste^
33124
40 min
4 ancho chilies
2 large tomatoes, peeled and chopped
1 large onion, chopped
1 clove garlic, chopped
5-6 sprigs cilantro, chopped
1 tbsp oil
Salt and pepper to taste
1/2 tsp sugar
3 tbsp olive oil
1 tbsp wine vinegar
Optional - 6 crumbled chile pequin
4 ancho chilies
2 lg tomatoes, peeled and chopped
1 lg onion, chopped
1 clove garlic, chopped
5-6 sprigs cilantro, chopped
1 Tbsp oil
Salt and pepper to taste
1/2 tsp sugar
3 Tbsp olive oil
1 Tbsp wine vinegar
Optional, 6 crumbled chile pequin
Salsa FrescaB
VegetablesC
SalsaD
SouthwesternF
4 med tomatoes
1 sm onion, finely chopped
2 or 3 jalape
o peppers, seeded
1/4 cup chopped cilantro
1 clove garlic, minced
2 Tbsp lime juiceG
Ground black pepper
Cut tomatoes in half; remove seeds and coarsely chop. Combine the tomatoes, onion, jalape
o peppers, cilantro, garlic and lime juice in a med 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.
Quick & Easy]
Salsa Fresca 4 med tomatoes 1 sm onion, finely chopped 2 or 3 jalape
o peppers, seeded 1/4 cup chopped cilantro 1 clove garlic, minced 2 Tbsp lime juice^
33125
k 1 1/2 hrs
4 medium tomatoes
1 small onion, finely chopped
2 or 3 jalape
o peppers, seeded
1/4 cup chopped cilantro
1 clove garlic, minced
2 tbsp lime juice
Ground black pepper
4 med tomatoes
1 sm onion, finely chopped
2 or 3 jalape
o peppers, seeded
1/4 cup chopped cilantro
1 clove garlic, minced
2 Tbsp lime juice
Ground black pepper
Salsa RojaB
VegetablesC
SalsaD
MexicanF
5 ancos chilies
1 lg onion, coarsely chopped
1 1/2 cup water
4 med tomatoes, peeled and seeded
2 cloves garlic, pressed
3 Tbsp oil salt
Remove cores, seeds and veins from chilies. Break chilies into pieces and cover with hot water for 2 hours. Put chilies in a blender with tomatoes, onion and garlic. Blend until quite smooth. Cook puree over low heat in a frying pan for 5 minutes. Makes about 4 cups.
Quick & Easy]
Salsa Roja 5 ancos chilies 1 lg onion, coarsely chopped 1 1/2 cup water 4 med tomatoes, peeled and seeded 2 cloves garlic, pressed 3 Tbsp oil salt^
33126
k 2 1/2 hrs
5 ancos chilies
1 large onion, coarsely chopped
1 1/2 cup water
4 med tomatoes, peeled and seeded
2 cloves garlic, pressed
3 tbsp oil salt
5 ancos chilies
1 lg onion, coarsely chopped
1 1/2 cup water
4 med tomatoes, peeled and seeded
2 cloves garlic, pressed
3 Tbsp oil salt
Watermelon SalsaC
SalsaD
CaliforniaF
3 cups seeded and chopped watermelon
1/2 cup chopped green bell pepper
2 Tbsp lime juice
1 Tbsp chopped cilantro
1 Tbsp chopped scallion
1-2 Tbsp chopped jalape
1/2 tsp garlic saltIPCombine all ingredients. Mix well and refrigerate at least 1 hour. Makes 3 cups.L
Low fat/Low Cal.]
Watermelon Salsa 3 cups seeded and chopped watermelon 1/2 cup chopped green bell pepper 2 Tbsp lime juice 1 Tbsp chopped cilantro 1 Tbsp chopped scallion 1-2 Tbsp chopped jalape
33127
22 min
3 cups seeded and chopped watermelon
1/2 cup chopped green bell pepper
2 tbsp lime juice
1 tbsp chopped cilantro
1 tbsp chopped scallion
1-2 tbsp chopped jalape
1/2 tsp garlic salt
3 cups seeded and chopped watermelon
1/2 cup chopped green bell pepper
2 Tbsp lime juice
1 Tbsp chopped cilantro
1 Tbsp chopped scallion
1-2 Tbsp chopped jalape
1/2 tsp garlic salt
Best Philadelphia Cheese SteakB
BeefC
SandwichD
AmericanF
24 oz ribeye steak, sliced 1/4" thick
1/2 cup sliced provolone or american cheese, or 1/4 cup melted processed cheese
1/4 cup soybean oil
1/2 cup sweet peppers, slicedGN1/2 cup fresh mushrooms, sliced
1/2 cup onion, chopped
4 toasted italian rolls
1. In a non-stick skillet, saut
the onions in some of the soybean oil. Set aside.
2. In the same skillet, saut
the sweet peppers. Set aside.
3. Same skillet, saut
the mushrooms. Set aside.
4. In the same skillet, saut
the steak. Cook until med rare.
5. On a split, toasted italian roll, layer steak, onions, mushrooms and peppers. Top with cheese slices or pour melted process cheese over all.
Serves 4.
Best Philadelphia Cheese Steak 24 oz ribeye steak, sliced 1/4" thick 1/2 cup sliced provolone or american cheese, or 1/4 cup melted processed cheese 1/4 cup soybean oil 1/2 cup sweet peppers, sliced^
33128
12 min
12 min
24 oz ribeye steak, sliced 1/4" thick
1/2 cup sliced provolone or american cheese, or 1/4 cup melted processed cheese
1/4 cup soybean oil
1/2 cup sweet peppers, sliced
1/2 cup fresh mushrooms, sliced
1/2 cup onion, chopped
4 toasted italian rolls
24 oz ribeye steak, sliced 1/4" thick
1/2 cup sliced provolone or american cheese, or 1/4 cup melted processed cheese
1/4 cup soybean oil
1/2 cup sweet peppers, sliced
1/2 cup fresh mushrooms, sliced
1/2 cup onion, chopped
4 toasted italian rolls
iA&Cheddar Cheese and Chutney QuesadillasB
CheeseC
SandwichD
CaliforniaF
2 10" flour tortillas
1 tsp olive oil
2 Tbsp Major Grey
s chutney
3/4 cup finely grated cheddar cheese (about 3 oz)
Coarse salt and freshly ground black pepper
1. Heat a grill to med-hot and place grid 4" above the coals. Brush one side of tortilla with olive oil. Place tortilla oil-side-down on a plate.
2. Spread chutney over entire surface of tortilla and sprinkle with cheese. Season with salt and pepper. Top with another tortilla and carefully slide onto grill. Brush top tortilla with oil.
3. When underside is brown, flip over and grill other side. Cut quesadillas into wedges with scissors or a knife, and serve immediately.
Party
Cheddar Cheese and Chutney Quesadillas 2 10" flour tortillas 1 tsp olive oil 2 Tbsp Major Grey
s chutney 3/4 cup finely grated cheddar cheese (about 3 oz) Coarse salt and freshly ground black pepper^
33129
2 10" flour tortillas
1 tsp olive oil
2 tbsp Major Grey
s chutney
3/4 cup finely grated cheddar cheese (about 3 oz)
Coarse salt and freshly ground black pepper
2 10" flour tortillas
1 tsp olive oil
2 Tbsp Major Grey
s chutney
3/4 cup finely grated cheddar cheese (about 3 oz)
Coarse salt and freshly ground black pepper
Chicken Salad LouisianaB
PoultryC
SandwichD
AmericanF
1 cup mayonnaise
1/2 cup hard-boiled egg, finely grated
1/2 cup minced sweet gherkins
1/2 cup chopped celery
1/2 cup chopped scallions with tops
1 Tbsp dijon mustardG{1 Tbsp cracked pepper
1 cup shelled and coarsely chopped pecans
3 cup white chicken meat, cubed poached, boiled or grilled
Mix mayonnaise, egg, gherkins, celery, scallions, mustard and pepper together and stir in pecans and chicken. Cover and refrigerate until ready to serve. Serves 6-8. By Chef HarryL
Low fat/Low Cal.]
Chicken Salad Louisiana 1 cup mayonnaise 1/2 cup hard-boiled egg, finely grated 1/2 cup minced sweet gherkins 1/2 cup chopped celery 1/2 cup chopped scallions with tops 1 Tbsp dijon mustard^
33130
'1 cup mayonnaise
1/2 cup hard-boiled egg, finely grated
1/2 cup minced sweet gherkins
1/2 cup chopped celery
1/2 cup chopped scallions with tops
1 tbsp dijon mustard
1 tbsp cracked pepper
1 cup shelled and coarsely chopped pecans
3 cup white chicken meat, cubed poached, boiled or grilled
"1 cup mayonnaise
1/2 cup hard-boiled egg, finely grated
1/2 cup minced sweet gherkins
1/2 cup chopped celery
1/2 cup chopped scallions with tops
1 Tbsp dijon mustard
1 Tbsp cracked pepper
1 cup shelled and coarsely chopped pecans
3 cup white chicken meat, cubed poached, boiled or grilled
Curried Chicken SaladB
PoultryC
SandwichD
CaliforniaF
Stir together:
1/2 cup low fat plain yogurt
1/2 tsp garlic salt
1 tsp curry powder
1/8 tsp cayenne
1/2 tsp prepared mustard
2 tsp lemon juice
2 Tbsp Major Grey's chutneyG
3-1/2 cups cold cooked chicken breast, cut into 1/2" chunks
2/3 cup celery, thinly sliced
2 green onions, thinly sliced
1 sm apple, dicedI
Stir to blend.L
Low fat/Low Cal.]
Curried Chicken Salad Stir together: 1/2 cup low fat plain yogurt 1/2 tsp garlic salt 1 tsp curry powder 1/8 tsp cayenne 1/2 tsp prepared mustard 2 tsp lemon juice 2 Tbsp Major Grey's chutney^
33131
10 min
15 min
=Stir together:
1/2 cup low fat plain yogurt
1/2 tsp garlic salt
1 tsp curry powder
1/8 tsp cayenne
1/2 tsp prepared mustard
2 tsp lemon juice
2 tbsp Major Grey's chutney
3-1/2 cups cold cooked chicken breast, cut into 1/2" chunks
2/3 cup celery, thinly sliced
2 green onions, thinly sliced
1 sm apple, diced
9Stir together:
1/2 cup low fat plain yogurt
1/2 tsp garlic salt
1 tsp curry powder
1/8 tsp cayenne
1/2 tsp prepared mustard
2 tsp lemon juice
2 Tbsp Major Grey's chutney
3-1/2 cups cold cooked chicken breast, cut into 1/2" chunks
2/3 cup celery, thinly sliced
2 green onions, thinly sliced
1 sm apple, diced
Eggless Egg Salad SandwichesB
TofuC
SandwichD
CaliforniaF
1 lb firm tofu, drained
1/2 cup celery, diced
1/2 cup red onion, diced
1/4 cup carrot, shredded
1 Tbsp miso (soybean paste)
1 tsp turmeric, ground
1 tsp curry powder
2 tsp dijon mustard
1/2 tsp salt
10 slices pumpernickel bread
15 cucumber, slices
5 bibb lettuce leaves
10 1/8" thick sliced lg tomato
LCombine first 9 ingredients in a bowl; beat at med speed of a mixer until combined (mixture will not be smooth). Spread 2/3 cup tofu mixture evenly over 1 bread slice; top with 3 cucumber slices, 1 lettuce leaf, 2 tomato slices, and 1 bread slice. Repeat procedure with remaining ingredients. Yield: 5 sandwiches. Yield: 5 servings.
Vegetarian]
Eggless Egg Salad Sandwiches 1 lb firm tofu, drained 1/2 cup celery, diced 1/2 cup red onion, diced 1/4 cup carrot, shredded 1 Tbsp miso (soybean paste) 1 tsp turmeric, ground 1 tsp curry powder^
33132
12 min
91 lb firm tofu, drained
1/2 cup celery, diced
1/2 cup red onion, diced
1/4 cup carrot, shredded
1 tbsp miso (soybean paste)
1 tsp turmeric, ground
1 tsp curry powder
2 tsp dijon mustard
1/2 tsp salt
10 slices pumpernickel bread
15 cucumber, slices
5 bibb lettuce leaves
10 1/8" thick sliced large tomato
21 lb firm tofu, drained
1/2 cup celery, diced
1/2 cup red onion, diced
1/4 cup carrot, shredded
1 Tbsp miso (soybean paste)
1 tsp turmeric, ground
1 tsp curry powder
2 tsp dijon mustard
1/2 tsp salt
10 slices pumpernickel bread
15 cucumber, slices
5 bibb lettuce leaves
10 1/8" thick sliced lg tomato
Garden Grilled CheeseB
VegetablesC
SandwichD
CaliforniaF
8 tsp dijon mustard
8 slices sourdough bread
1 cup sharp cheddar cheese, grated
1/2 cup drained canned artichoke hearts, slicedG:1 1/3 cups red bell peppers, roasted, sliced
Cooking spray
Spread 2 tsp mustard on 1 bread slice; top with 1/4 cup cheese, 2 Tbsp artichokes, 1/3 cup bell peppers, and 1 bread slice. Repeat procedure with remaining mustard, bread, cheese, artichokes, and bell peppers. Heat a lg nonstick skillet coated with cooking spray over med heat until hot. Add sandwiches to skillet; cook 2 min on each side or until golden brown. To flatten the sandwiches as they cook, place another skillet on top of them. Yield: 4 sandwiches.
1 french bread loaf (16 oz)GU3/4 cup crumbled feta cheese (3 oz)
2 Tbsp mayonnaise
1/4 cup grated parmesan cheese
Cut zucchini lengthwise into 1/4" oblong slices. Cut each bell pepper into 6 wedges, and cut onion into 1/2" slices. Combine vinaigrette and molasses in a lg heavy-duty zip-top plastic bag. Add vegetables; seal bag, and chill 2 hours, turning bag occasionally. Remove vegetables from bag, reserving marinade; place in a lightly greased grill basket. Cut bread loaf in half horizontally, and brush cut sides with 3 Tbsp reserved marinade. Grill vegetables, without grill lid, over medium-high he
at for 5 min, basting occasionally with remaining marinade. Turn basket over, and grill, basting occasionally, 2 min. Place bread, cut sides down, on grill rack; grill 3 min or until vegetables are tender and bread is toasted. Combine crumbled feta cheese and mayonnaise; spread over cut sides of toasted bread. Place grilled vegetables on bottom half of bread. Sprinkle with Parmesan cheese, and top with remaining bread half. Cut into 8 pieces. Makes 8 servings.
Vegetarian]
Grilled Vegetable Sandwich 3 med zucchini 1 med yellow bell pepper 2 med red bell peppers 1 lg onion 1/3 cup balsamic vinaigrette 2 tsp molasses 1 french bread loaf (16 oz)^
33134
12 min
10 min
3 med zucchini
1 med yellow bell pepper
2 med red bell peppers
1 large onion
1/3 cup balsamic vinaigrette
2 tsp molasses
1 french bread loaf (16 oz)
3/4 cup crumbled feta cheese (3 oz)
2 tbsp mayonnaise
1/4 cup grated parmesan cheese
3 med zucchini
1 med yellow bell pepper
2 med red bell peppers
1 lg onion
1/3 cup balsamic vinaigrette
2 tsp molasses
1 french bread loaf (16 oz)
3/4 cup crumbled feta cheese (3 oz)
2 Tbsp mayonnaise
1/4 cup grated parmesan cheese
Guacamole SandwichesB
VegetablesC
SandwichD
CaliforniaF
5 hard-cooked eggs, sliced
1/2 cup celery, thinly-sliced
1/2 cup fresh avocado, mashed or thawed avocado dip
2 Tbsp green onions and tops, finely chopped
1 Tbsp lemon juiceGF1/2 tsp salt
8 slices whole wheat bread, buttered
4 thin slices tomatoI
Reserve 8 hard-cooked egg slices; chop remaining eggs. Add celery, avocado, onion, lemon juice and salt to eggs. Stir until blended. Spread 1/2 cup mixture on each of 4 bread slices. Top with remaining bread slices.L
Party]
Guacamole Sandwiches 5 hard-cooked eggs, sliced 1/2 cup celery, thinly-sliced 1/2 cup fresh avocado, mashed or thawed avocado dip 2 Tbsp green onions and tops, finely chopped 1 Tbsp lemon juice^
33135
12 min
5 hard-cooked eggs, sliced
1/2 cup celery, thinly-sliced
1/2 cup fresh avocado, mashed or thawed avocado dip
2 tbsp green onions and tops, finely chopped
1 tbsp lemon juice
1/2 tsp salt
8 slices whole wheat bread, buttered
4 thin slices tomato
5 hard-cooked eggs, sliced
1/2 cup celery, thinly-sliced
1/2 cup fresh avocado, mashed or thawed avocado dip
2 Tbsp green onions and tops, finely chopped
1 Tbsp lemon juice
1/2 tsp salt
8 slices whole wheat bread, buttered
4 thin slices tomato
Italian Muffuletta SandwichesB
CheeseC
SandwichD
ItalianF
1 loaf fresh italian bread
3 lg garlic cloves, crushed
1 cup green olives, stuffed with pimientos, chopped
1 cup kalamatas olives pitted and chopped
1/2 cup red bell peppers, roasted, choppedG
1 cup olive oil
3 Tbsp fresh parsley, chopped
2 Tbsp white wine vinegar
1/3 lb salami
1/2 lb provolone cheese
1/2 lb mild cheese
1/3 lb mortadella cheeseH
1/3 lb prosciutto
ICut the loaf in half, and remove little of the bread to form a pocket. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf, use plenty. On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella. Top with the other half loaf. Slice into wedges. Yield: 6 servings.
Party]
Italian Muffuletta Sandwiches 1 loaf fresh italian bread 3 lg garlic cloves, crushed 1 cup green olives, stuffed with pimientos, chopped 1 cup kalamatas olives pitted and chopped 1/2 cup red bell peppers, roasted, chopped^
33136
25 min
s1 loaf fresh italian bread
3 lg garlic cloves, crushed
1 cup green olives, stuffed with pimientos, chopped
1 cup kalamatas olives pitted and chopped
1/2 cup red bell peppers, roasted, chopped
1 cup olive oil
3 tbsp fresh parsley, chopped
2 tbsp white wine vinegar
1/3 lb salami
1/2 lb provolone cheese
1/2 lb mild cheese
1/3 lb mortadella cheese
1/3 lb prosciutto
n1 loaf fresh italian bread
3 lg garlic cloves, crushed
1 cup green olives, stuffed with pimientos, chopped
1 cup kalamatas olives pitted and chopped
1/2 cup red bell peppers, roasted, chopped
1 cup olive oil
3 Tbsp fresh parsley, chopped
2 Tbsp white wine vinegar
1/3 lb salami
1/2 lb provolone cheese
1/2 lb mild cheese
1/3 lb mortadella cheese
1/3 lb prosciutto
seschnittenC
SandwichD
GermanFc1 white bread
Margarine
1 slice of salami
1 slice of tomato
1 slice of swiss cheese
Dash of paprikaI
Preheat the oven to 375
f. Spread margarine on bread and top with salami, tomato and cheese. Add a dash of paprika. Bake it in the oven until the cheese starts to bubble. Eat immediately.
seschnitten 1 white bread Margarine 1 slice of salami 1 slice of tomato 1 slice of swiss cheese Dash of paprika^
33137
3 min
3 min
i1 white bread
Margarine
1 slice of salami
1 slice of tomato
1 slice of swiss cheese
Dash of paprika
e1 white bread
Margarine
1 slice of salami
1 slice of tomato
1 slice of swiss cheese
Dash of paprika
Low-Fat Humus Club SandwichesB
BeansC
SandwichD
Middle EastF
3 Tbsp yogurt, plain, fat-free
2 Tbsp water
1 Tbsp lemon juice
1 Tbsp tahini (sesame paste)
1/2 tsp ground cumin
1/4 tsp salt
2 garlic cloves, peeledG
15 1/2 oz can chickpeas (garbanzo beans), drained
12 slices whole-wheat bread
2 cups shredded bibb lettuce
8-1/4" thick slices tomato
4-1/4" thick slices red onion
1 cup cucumber slices, 1/8" thickH
4 cups alfalfa sprouts (4 oz)
nCombine first 8 ingredients in a food processor; process until smooth. Spread 2 Tbsp humus over 1 bread slice; top with 1/2 cup lettuce, 2 tomato slices, 1 onion slice, 1 bread slice, 1/4 cup cucumber, 1 cup sprouts, and 1 bread slice. Cut sandwich diagonally into quarters; secure with wooden picks. Repeat procedure with remaining ingredients. Yield: 4 sandwiches.
Low fat/Low Cal.
Low-Fat Humus Club Sandwiches 3 Tbsp yogurt, plain, fat-free 2 Tbsp water 1 Tbsp lemon juice 1 Tbsp tahini (sesame paste) 1/2 tsp ground cumin 1/4 tsp salt 2 garlic cloves, peeled^
33138
22 min
3 tbsp yogurt, plain, fat-free
2 tbsp water
1 tbsp lemon juice
1 tbsp tahini (sesame paste)
1/2 tsp ground cumin
1/4 tsp salt
2 garlic cloves, peeled
15 1/2 oz can chickpeas (garbanzo beans), drained
12 slices whole-wheat bread
2 cups shredded bibb lettuce
8-1/4" thick slices tomato
4-1/4" thick slices red onion
1 cup cucumber slices - 1/8" thick
4 cups alfalfa sprouts (4 oz)
z3 Tbsp yogurt, plain, fat-free
2 Tbsp water
1 Tbsp lemon juice
1 Tbsp tahini (sesame paste)
1/2 tsp ground cumin
1/4 tsp salt
2 garlic cloves, peeled
15 1/2 oz can chickpeas (garbanzo beans), drained
12 slices whole-wheat bread
2 cups shredded bibb lettuce
8-1/4" thick slices tomato
4-1/4" thick slices red onion
1 cup cucumber slices, 1/8" thick
4 cups alfalfa sprouts (4 oz)
Miami SandwichesC
SandwichD
AmericanF
8 oz cream cheese, softened
1/4 cup scallions, chopped
1/2 cup black olives, chopped
8 bagels, split, buttered and broiled until browned
Mix together the cream cheese, scallion and olives. Spread on toasted bagel bottoms and place a slice of tomato on each one. Roll salmon pieces and divide among sandwiches. Top with radicchio and bagel top or serve open-faced. Yields: 8 sandwiches. By Chef Harry
Vegetarian]
Miami Sandwiches 8 oz cream cheese, softened 1/4 cup scallions, chopped 1/2 cup black olives, chopped 8 bagels, split, buttered and broiled until browned 8 thin tomato slices^
33139
15 min
8 oz cream cheese, softened
1/4 cup scallions, chopped
1/2 cup black olives, chopped
8 bagels, split, buttered and broiled until browned
8 thin tomato slices
1 lb smoked salmon, thinly sliced
8 radicchio leaves, rinsed and dried
8 oz cream cheese, softened
1/4 cup scallions, chopped
1/2 cup black olives, chopped
8 bagels, split, buttered and broiled until browned
8 thin tomato slices
1 lb smoked salmon, thinly sliced
8 radicchio leaves, rinsed and dried
Monte Cristo SandwichesB
PoultryC
SandwichD
FrenchF
3 eggs
2 Tbsp milk, cream or water
1 tsp vanilla
1 tsp sugar
4 slices french or sourdough bread
3 oz thinly sliced turkey
3 oz thinly sliced hamGh2-3 oz thinly sliced swiss cheese
3 Tbsp butter or margarine
Powdered sugar
Boysenberry or raspberry jam
In sm bowl beat eggs together with either milk, cream or water. Stir in vanilla and sugar. Melt butter or margarine in a frying pan. Top two slices of bread with an equal amount of ham, Swiss cheese and turkey. Top with other slice of bread and dip each sandwich in the egg mixture on both sides a few seconds on each side. Fry in a frying pan until cheese has melted and sandwiches are golden brown on both sides, then remove from pan and drain on paper towels. Sprinkle with sifted powdered sBpugar and serve with either boysenberry or raspberry jam or serve with a fresh fruit salad on the side. Serves 2.
Holiday]
Monte Cristo Sandwiches 3 eggs 2 Tbsp milk, cream or water 1 tsp vanilla 1 tsp sugar 4 slices french or sourdough bread 3 oz thinly sliced turkey 3 oz thinly sliced ham^
33140
15 min
12 min
3 eggs
2 tbsp milk, cream or water
1 tsp vanilla
1 tsp sugar
4 slices french or sourdough bread
3 oz thinly sliced turkey
3 oz thinly sliced ham
2-3 oz thinly sliced swiss cheese
3 tbsp butter or margarine
Powdered sugar
Boysenberry or raspberry jam
3 eggs
2 Tbsp milk, cream or water
1 tsp vanilla
1 tsp sugar
4 slices french or sourdough bread
3 oz thinly sliced turkey
3 oz thinly sliced ham
2-3 oz thinly sliced swiss cheese
3 Tbsp butter or margarine
Powdered sugar
Boysenberry or raspberry jam
Warm MuffulettaB
CheeseC
SandwichD
SouthernF
1 lg round bread loaf 8" to 9" in diameter
1 lg tomato thinly sliced
1 cup shredded lettuce
4 oz salami thinly sliced
4 oz cappicola thinly sliced
4 oz mozzarella cheese thinly slicedGP4 oz mortadella thinly sliced
1/2 cup olive mix
2 Tbsp olive oil
Salt and pepper
Preheat oven to 350
f. Slice bread loaf in half horizontally, and remove enough of the bread center to make room for fillings. Layer vegetables, meats and cheeses on bottom half of bread, spread the olive salad on top, drizzle with olive oil, and season to taste with salt and pepper. Replace top half of bread and wrap sandwich in aluminum foil. Bake until muffuletta is warmed throughout and cheese is melted, about 30 minutes. Cut in pieces to serve. Yield: 4 to 6 servings.
Party]
Warm Muffuletta 1 lg round bread loaf 8" to 9" in diameter 1 lg tomato thinly sliced 1 cup shredded lettuce 4 oz salami thinly sliced 4 oz cappicola thinly sliced 4 oz mozzarella cheese thinly sliced^
33141
1 lg round bread loaf 8" to 9" in diameter
1 lg tomato thinly sliced
1 cup shredded lettuce
4 oz salami thinly sliced
4 oz cappicola thinly sliced
4 oz mozzarella cheese thinly sliced
4 oz mortadella thinly sliced
1/2 cup olive mix
2 tbsp olive oil
Salt and pepper
1 lg round bread loaf 8" to 9" in diameter
1 lg tomato thinly sliced
1 cup shredded lettuce
4 oz salami thinly sliced
4 oz cappicola thinly sliced
4 oz mozzarella cheese thinly sliced
4 oz mortadella thinly sliced
1/2 cup olive mix
2 Tbsp olive oil
Salt and pepper
MuffulettasB
PoultryC
SandwichD
AmericanF
1 round loaf soft italian bread
olive oil
3 slices baked ham
3 slices provolone cheese
6 slices genoa-style salami
3 slices swiss cheese
4 Tbsp olive salad
Olive Salad
1/2 cup pimento-stuffed olives
1/2 cup black olives, cut
1/2 cup celery, finely chopped
1/4 cup carrots, finely chopped
1/4 cup cauliflower, finely chopped (optional)H
1 Tbsp green pepper, chopped
1 Tbsp parsley
2 tsp garlic, minced
1 Tbsp onion, minced
1 cup olive oil
1/3 cup vegetable oil
1/2 tsp oregano
Salt and coarse black pepper
Split bread on the round and brush with olive oil. Alternate thin slices of hams and cheeses on one side. Top with olive salad and replace top. Serves 2-3.
Olive Salad
Mix all together in a qrt jar. Keeps well refrigerated.
1 cup cherry tomatoes, halvedG}1 stalk celery, chopped
1/4 cup mayonnaise, preferably homemade
2 tsp fresh lemon juice
Freshly ground black pepper
3 lg eggsH12 Tbsp olive oil
1/3 cup cilantro, loosely packed
1. Place potatoes in a lg pot of salted water. Bring to a boil, and simmer until fork tender, 30 to 40 minutes.
2. In a med bowl, combine tuna, peas, jalape
o, tomatoes, celery, mayonnaise and lemon juice. Season with salt and pepper.
3. Drain and peel potatoes. Transfer potatoes to a food mill placed over a med pot; mill the potatoes. Alternatively, use a ricer or mash the potatoes. Add the eggs. Season with salt and pepper; stir to combine. Form potato mixture into six patties.
4. Heat B
olive oil in a lg skillet over med heat. Cook potato patties until crisp and golden brown on each side, about 3 to 4 minutes.
5. Mound tuna mixture on each of three potato patties. Top with cilantro, and place a second patty on top. Serve. Makes 3.
Vegetarian]
Peruvian Sandwiches 12 potatoes, yukon gold Coarse salt 6 oz cn oil-packed italian tuna, drained 1/2 cup fresh peas 1 Tbsp minced jalape
o pepper 1 cup cherry tomatoes, halved^
33143
20 min
20 min
P12 potatoes, yukon gold
Coarse salt
6 oz cn oil-packed italian tuna, drained
1/2 cup fresh peas
1 tbsp minced jalape
o pepper
1 cup cherry tomatoes, halved
1 stalk celery, chopped
1/4 cup mayonnaise, preferably homemade
2 tsp fresh lemon juice
Freshly ground black pepper
3 lg eggs
2 tbsp olive oil
1/3 cup cilantro, loosely packed
L12 potatoes, yukon gold
Coarse salt
6 oz cn oil-packed italian tuna, drained
1/2 cup fresh peas
1 Tbsp minced jalape
o pepper
1 cup cherry tomatoes, halved
1 stalk celery, chopped
1/4 cup mayonnaise, preferably homemade
2 tsp fresh lemon juice
Freshly ground black pepper
3 lg eggs
2 Tbsp olive oil
1/3 cup cilantro, loosely packed
Pressed SandwichC
SandwichD
AmericanF
3 med red bell peppers
1 1/2 tsp Dijon mustard
1 Tbsp balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1 loaf rustic Italian bread, such as ciabatta
1/2 cup prepared black-olive paste
8 oz fresh goat cheese
8 oz marinated artichokes
6 oz prosciutto, thinly sliced
1/4 lb peppered salami, thinly slicedHO2 1/4 cups loosely packed mixed fresh herbs, such as basil, cilantro or parsley
1. Heat a grill to hot; alternatively, heat the broiler. Cook peppers until completely charred, turning frequently char evenly, 8 to 10 minutes. Remove from heat. Place peppers in a deep bowl, and cover with plastic wrap. Set bowl aside until the skins loosen and the peppers are cool enough to handle. Rub off the charred skins. Slice peppers in half, and remove the seeds and stems. Cut flesh into 1" wide strips.
2. In a med bowl, combine the mustard and vinegar. Gradually whisk in the oliv
e oil. Whisk in 2 Tbsp warm water. Whisk in salt and pepper to taste, and set vinaigrette aside.
3. Slice the loaf of bread lengthwise, and remove center to create a pocket. Spread olive paste on the bottom half, and add pepper strips. Crumble the goat cheese on top of peppers. Arrange artichokes over goat cheese. Drizzle half of the reserved vinaigrette on top. Arrange prosciutto and salami over artichokes. Drizzle with the remaining vinaigrette. Scatter herbs over meats. Top with the othC
er half of bread.
4. Wrap the sandwich tightly with plastic wrap. Set a weight such as a brick or lg cast-iron skillet on top for at least 1 hour. When ready to serve, slice sandwich into ten pieces. Serves 10
Party]
Pressed Sandwich 3 med red bell peppers 1 1/2 tsp Dijon mustard 1 Tbsp balsamic vinegar 1/4 cup extra-virgin olive oil Salt and freshly ground pepper 1 loaf rustic Italian bread, such as ciabatta^
33144
k 1 1/2 hrs
3 med red bell peppers
1 1/2 tsp Dijon mustard
1 tbsp balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1 loaf rustic Italian bread, such as ciabatta
1/2 cup prepared black-olive paste
8 oz fresh goat cheese
8 oz marinated artichokes
6 oz prosciutto, thinly sliced
1/4 lb peppered salami, thinly sliced
2 1/4 cups loosely packed mixed fresh herbs, such as basil, cilantro or parsley
3 med red bell peppers
1 1/2 tsp Dijon mustard
1 Tbsp balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1 loaf rustic Italian bread, such as ciabatta
1/2 cup prepared black-olive paste
8 oz fresh goat cheese
8 oz marinated artichokes
6 oz prosciutto, thinly sliced
1/4 lb peppered salami, thinly sliced
2 1/4 cups loosely packed mixed fresh herbs, such as basil, cilantro or parsley
Salmon BurgersB
SeafoodC
SandwichD
California
1 1/4 lb salmon, skinless, boneless
1 1/4 cups fresh bread crumbs
1/4 tsp cumin
1/4 tsp tabasco sauce
1/3 cup milk
1/3 cup sour cream
1/4 cup cilantro, choppedG+1 Tbsp oil
4 Tbsp butter
1 Tbsp lemon juice
Chop salmon coarsely in food processor. In a mixing bowl, combine salmon, 1/2 cup bread crumbs, cumin, Tabasco, milk, salt and pepper to taste. Stir with wooden spoon. Add sour cream and coriander; stir until blended. Divide into 8 patties and lay on wax paper. Coat patties with remaining bread crumbs. Heat oil in a big nonstick skillet. Cook over med heat about 4 min. per side; remove. Wipe out skillet and add butter. Cook until butter BEGINS to brown; add lemon juice. Pour over salmon.
Combine first 8 ingredients in a shallow dish. Cut tofu lengthwise into 8-1/2" slices. Add tofu to dish and spoon green onion mixture over tofu. Cover and marinate in refrigerator at least 1 hour, turning tofu occasionally. Preheat oven to 425
f. Place tofu on a baking sheet coated with cooking spray. Bake at 425
f for 20 min or until lightly browned. Place 1 tofu slice on bottom half of bun. Drizzle with red bell pepper; cover with top half of bun. Repeat procedure with remaining ingredB
ients. Yield: 8 sandwiches.
Low fat/Low cal.]
Shanghai Tofu Burgers 1/2 cup minced green onions 1/4 cup pineapple juice 1 Tbsp low-sodium tamari or soy sauce 2 tsp minced peeled fresh ginger 2 tsp sesame seeds, toasted 1-1/2 tsp dark sesame oil^
33146
k 1 1/4 hrs
20 min
B1/2 cup minced green onions
1/4 cup pineapple juice
1 tbsp low-sodium tamari or soy sauce
2 tsp minced peeled fresh ginger
2 tsp sesame seeds, toasted
1-1/2 tsp dark sesame oil
1 tsp chile paste with garlic
2 garlic cloves, minced
1 lb firm tofu, drained
cooking spray
8 hamburger buns
1/2 cup roasted red bell pepper
>1/2 cup minced green onions
1/4 cup pineapple juice
1 Tbsp low-sodium tamari or soy sauce
2 tsp minced peeled fresh ginger
2 tsp sesame seeds, toasted
1-1/2 tsp dark sesame oil
1 tsp chile paste with garlic
2 garlic cloves, minced
1 lb firm tofu, drained
cooking spray
8 hamburger buns
1/2 cup roasted red bell pepper
Veggie Sloppy JoesB
VegetablesC
SandwichD
AmericanF
1 1/2 tsp oil
1/2 med onion, chopped
1/2 green bell pepper, chopped
1 1/2 cups cooked brown rice
16 oz can mexican style pinto beans, or lima or kidney beans
3/8 cup hickory barbecue sauceG
2-3 whole grain buns
In skillet over med-high heat, cook onion and green pepper in hot oil, 2-3 min. Add rice, beans, and barbecue sauce. Simmer 10-15 min until heated through. Serve on buns.L
Vegetarian]
Veggie Sloppy Joes 1 1/2 tsp oil 1/2 med onion, chopped 1/2 green bell pepper, chopped 1 1/2 cups cooked brown rice 16 oz can mexican style pinto beans, or lima or kidney beans 3/8 cup hickory barbecue sauce^
33147
5 min
12 min
1 1/2 tsp oil
1/2 med onion, chopped
1/2 green bell pepper, chopped
1 1/2 cups cooked brown rice
16 oz can mexican style pinto beans, or lima or kidney beans
3/8 cup hickory barbecue sauce
2-3 whole grain buns
1 1/2 tsp oil
1/2 med onion, chopped
1/2 green bell pepper, chopped
1 1/2 cups cooked brown rice
16 oz can mexican style pinto beans, or lima or kidney beans
3/8 cup hickory barbecue sauce
2-3 whole grain buns
Artichoke PestoB
VegetablesC
Sauces/CondimentsD
California
1/4 cup pine nuts, toasted
1/2 cup parmesan, grated
1-2 Tbsp olive oil
5 artichoke hearts & bottoms, cooked
3 cloves garlic or to taste
1-2 tsp lemon juiceIoAdd all ingredients to a food processor or mortar. Process. Add water to adjust consistency. Makes about 1 cup.L
Quick & Easy]
Artichoke Pesto 1/4 cup pine nuts, toasted 1/2 cup parmesan, grated 1-2 Tbsp olive oil 5 artichoke hearts & bottoms, cooked 3 cloves garlic or to taste 1-2 tsp lemon juice^
33148
15 min
1/4 cup pine nuts, toasted
1/2 cup parmesan, grated
1-2 tbsp olive oil
5 artichoke hearts & bottoms, cooked
3 cloves garlic or to taste
1-2 tsp lemon juice
1/4 cup pine nuts, toasted
1/2 cup parmesan, grated
1-2 Tbsp olive oil
5 artichoke hearts & bottoms, cooked
3 cloves garlic or to taste
1-2 tsp lemon juice
Banana JamB
FruitC
Sauces/CondimentsD
American
5 ripe bananas
3 Tbsp fresh lime juice
2/3 cup fresh orange juice
1 1/2 cup sugar
1/2 vanilla bean split in half
lengthwise and cut into 1/3's
1/8 tsp saltG!1 Tbsp banana liqueur (optional)
Peel the bananas and thinly slice or mash with a fork. Place the bananas in a heavy saucepan with the lime juice, orange juice, sugar, vanilla bean and salt, and bring to a boil. Reduce the heat and gently simmer the banana jam until thick, about 30 minutes, stirring often. Stir in the banana liqueur and remove the pan from the heat. Leave the vanilla bean in the jam. Spoon the jam into three 6 oz canning jars that have been sterilized. Fill the jars to within 1/8" of the top. Screw on theB
lids. Invert the jars for 5 minutes, then re-invert. Let the jam cool to room temp. Store the jam in a cool, dark place. Refrigerate the jam once opened; it will keep for several weeks. Yield: 2 cups.
Low Cost
Banana Jam 5 ripe bananas 3 Tbsp fresh lime juice 2/3 cup fresh orange juice 1 1/2 cup sugar 1/2 vanilla bean split in half lengthwise and cut into 1/3's 1/8 tsp salt^
33149
5 ripe bananas
3 tbsp fresh lime juice
2/3 cup fresh orange juice
1 1/2 cup sugar
1/2 vanilla bean split in half
lengthwise and cut into 1/3's
1/8 tsp salt
1 tbsp banana liqueur (optional)
5 ripe bananas
3 Tbsp fresh lime juice
2/3 cup fresh orange juice
1 1/2 cup sugar
1/2 vanilla bean split in half
lengthwise and cut into 1/3's
1/8 tsp salt
1 Tbsp banana liqueur (optional)
Barbecue Sauce for FishC
Sauces/CondimentsD
CaliforniaF|1 thick lemon slice
1 onion, sliced
1/4 cup white vinegar
1 1/2 tsp salt
1 Tbsp prepared mustard
1/4 tsp pepper
2 Tbsp sugarGh1/4 tsp cayenne (red) pepper
2 Tbsp butter
1/2 cup catsup
2 Tbsp worcestershire sauce
1 tsp liquid smoke
Combine first 9 ingredients and simmer for 20 min. then add catsup, worcestershire sauce and liquid smoke. Remove lemon slice, baste the fish and barbecue.L
Low Cost]
Barbecue Sauce for Fish 1 thick lemon slice 1 onion, sliced 1/4 cup white vinegar 1 1/2 tsp salt 1 Tbsp prepared mustard 1/4 tsp pepper 2 Tbsp sugar^
33150
10 min
1 thick lemon slice
1 onion, sliced
1/4 cup white vinegar
1 1/2 tsp salt
1 tbsp prepared mustard
1/4 tsp pepper
2 tbsp sugar
1/4 tsp cayenne (red) pepper
2 tbsp butter
1/2 cup catsup
2 tbsp worcestershire sauce
1 tsp liquid smoke
1 thick lemon slice
1 onion, sliced
1/4 cup white vinegar
1 1/2 tsp salt
1 Tbsp prepared mustard
1/4 tsp pepper
2 Tbsp sugar
1/4 tsp cayenne (red) pepper
2 Tbsp butter
1/2 cup catsup
2 Tbsp worcestershire sauce
1 tsp liquid smoke
A,Barbecued Ribs 1991 World BBQ Contest WinnerC
Sauces/CondimentsD
CaliforniaFcDry Rub -------
4 tsp paprika
2 tsp salt
2 tsp onion powder
2 tsp ground black pepper
1 tsp cayenne
GnSauce -------
6 Tbsp salt
6 Tbsp black pepper
6 tsp chili powder
4 cup ketchup
4 cup white vinegar
4 cup waterH11 lg yellow onion, diced
1/2 cup sorghum molasses
Dry rub directions: mix in jar, cover and shake well to mix. Sprinkle rub liberally on ribs. Allow to stand 20 to 30 min. at room temp until rub appears wet.
Rib smoking directions: prepare smoker for long, slow cooking using hickory chips for flavor. Cook ribs, bone side down at 230
f for 2 hours using indirect heat. Turn and cook 1 more hour. During last 15 minutes, baste with BBQ sauce diluted by 1/2 with water. Serve ribs with warm undiluted sauce on the side.
BBQ sauce directions: B
combine all ingredients in a lg saucepan. Bring to a rolling boil, reduce heat and simmer for 1-1/2 hours, stirring every 10 min. or so. Pour into sterilized jars, seal and let stand for 2 to 6 weeks before using.
Low fat/Low Cal.
Barbecued Ribs 1991 World BBQ Contest Winner Dry Rub ------- 4 tsp paprika 2 tsp salt 2 tsp onion powder 2 tsp ground black pepper 1 tsp cayenne^
33151
20 min
3 hrs
Dry Rub -------
4 tsp paprika
2 tsp salt
2 tsp onion powder
2 tsp ground black pepper
1 tsp cayenne
Sauce -------
6 tbsp salt
6 tbsp black pepper
6 tsp chili powder
4 cup ketchup
4 cup white vinegar
4 cup water
1 lg yellow onion, diced
1/2 cup sorghum molasses
Dry Rub -------
4 tsp paprika
2 tsp salt
2 tsp onion powder
2 tsp ground black pepper
1 tsp cayenne
Sauce -------
6 Tbsp salt
6 Tbsp black pepper
6 tsp chili powder
4 cup ketchup
4 cup white vinegar
4 cup water
1 lg yellow onion, diced
1/2 cup sorghum molasses
Benihana Ginger SauceC
Sauces/CondimentsD
JapaneseFS1 sm onion, sliced
1/2 cup soy sauce
1/4 cup rice wine vinegar
1" piece ginger root
Place all ingredients in blender and mix at high speed until ginger root and onion are finely chopped, about 2 minutes. Servings: 8.L
Quick & Easy]iBenihana Ginger Sauce 1 sm onion, sliced 1/2 cup soy sauce 1/4 cup rice wine vinegar 1" piece ginger root^
33152
3 min
Y1 sm onion, sliced
1/2 cup soy sauce
1/4 cup rice wine vinegar
1" piece ginger root
U1 sm onion, sliced
1/2 cup soy sauce
1/4 cup rice wine vinegar
1" piece ginger root
Benihana Mustard SauceC
Sauces/CondimentsD
JapaneseF
3 Tbsp dry mustard
2 Tbsp hot water
1 Tbsp sesame seeds, toasted
3/4 cup soy sauce
1/4 garlic clove, crushed
3 Tbsp whipping cream, whippedI
In sm mixing bowl, combine mustard and water to form paste. Place in blender with remaining ingredients except cream and blend at high speed about 1 minute. Remove and stir in whipped cream. Servings: 8.L
Low Cost
Benihana Mustard Sauce 3 Tbsp dry mustard 2 Tbsp hot water 1 Tbsp sesame seeds, toasted 3/4 cup soy sauce 1/4 garlic clove, crushed 3 Tbsp whipping cream, whipped^
33153
5 min
3 tbsp dry mustard
2 tbsp hot water
1 tbsp sesame seeds, toasted
3/4 cup soy sauce
1/4 garlic clove, crushed
3 tbsp whipping cream, whipped
3 Tbsp dry mustard
2 Tbsp hot water
1 Tbsp sesame seeds, toasted
3/4 cup soy sauce
1/4 garlic clove, crushed
3 Tbsp whipping cream, whipped
Blender PestoB
VegetablesC
Sauces/CondimentsD
ItalianF
2 cup basil leaves, fresh; packed
1/2 cup olive oil
2 Tbsp pine nuts
2 garlic cloves, peeled
1 tsp salt
1/2 cup parmesan cheese, grated
2 Tbsp romano cheese, gratedG
3 Tbsp butterI
Put the basil, olive oil, pine nuts, garlic and salt in a food processor and process. Stop from time to time and scrape the ingredients down to the bottom. Pour into a bowl and add cheeses by hand. Beat in the butter.L
Vegetarian
Blender Pesto 2 cup basil leaves, fresh; packed 1/2 cup olive oil 2 Tbsp pine nuts 2 garlic cloves, peeled 1 tsp salt 1/2 cup parmesan cheese, grated 2 Tbsp romano cheese, grated^
33154
15 min
2 cup basil leaves, fresh; packed
1/2 cup olive oil
2 tbsp pine nuts
2 garlic cloves, peeled
1 tsp salt
1/2 cup parmesan cheese, grated
2 tbsp romano cheese, grated
3 tbsp butter
2 cup basil leaves, fresh; packed
1/2 cup olive oil
2 Tbsp pine nuts
2 garlic cloves, peeled
1 tsp salt
1/2 cup parmesan cheese, grated
2 Tbsp romano cheese, grated
3 Tbsp butter
Blue Cheese DipB
CheeseC
Sauces/CondimentsD
AmericanF
1 cup mayonnaise
1 green onion, chopped
1 clove garlic, minced
1/4 cup fresh parsley, finely chopped
2 Tbsp lemon juice
1/2 cup yogurt or sour cream
1/4 cup crumbled blue cheeseI0Combine dip ingredients in bowl. Mix well. ChillL
Party
Blue Cheese Dip 1 cup mayonnaise 1 green onion, chopped 1 clove garlic, minced 1/4 cup fresh parsley, finely chopped 2 Tbsp lemon juice 1/2 cup yogurt or sour cream 1/4 cup crumbled blue cheese^
33155
10 min
1 cup mayonnaise
1 green onion, chopped
1 clove garlic, minced
1/4 cup fresh parsley, finely chopped
2 tbsp lemon juice
1/2 cup yogurt or sour cream
1/4 cup crumbled blue cheese
1 cup mayonnaise
1 green onion, chopped
1 clove garlic, minced
1/4 cup fresh parsley, finely chopped
2 Tbsp lemon juice
1/2 cup yogurt or sour cream
1/4 cup crumbled blue cheese
Blue Cheese DressingB
CheeseC
Sauces/CondimentsD
AmericanF
4 oz blue cheese
1 cup mayonnaise
1/2 cup sour cream
2 Tbsp lemon juice
2 cloves garlic, finely minced
1 Tbsp grated onion
Salt & pepper to tasteI
Blend ingredients together.L
Quick & Easy
Blue Cheese Dressing 4 oz blue cheese 1 cup mayonnaise 1/2 cup sour cream 2 Tbsp lemon juice 2 cloves garlic, finely minced 1 Tbsp grated onion Salt & pepper to taste^
33156
10 min
4 oz blue cheese
1 cup mayonnaise
1/2 cup sour cream
2 tbsp lemon juice
2 cloves garlic, finely minced
1 tbsp grated onion
Salt & pepper to taste
4 oz blue cheese
1 cup mayonnaise
1/2 cup sour cream
2 Tbsp lemon juice
2 cloves garlic, finely minced
1 Tbsp grated onion
Salt & pepper to taste
Bouquet GarniB
VegetablesC
Sauces/CondimentsD
FrenchFF4-5 sprigs parsley
1 bay leaf
2-3 sprigs fresh thyme or 1/4 tsp dried
Tie up in cheesecloth]SBouquet Garni 4-5 sprigs parsley 1 bay leaf 2-3 sprigs fresh thyme or 1/4 tsp dried^
33157
3 min
L4-5 sprigs parsley
1 bay leaf
2-3 sprigs fresh thyme or 1/4 tsp dried
H4-5 sprigs parsley
1 bay leaf
2-3 sprigs fresh thyme or 1/4 tsp dried
A)Brown Derby Old-Fashioned French DressingC
Sauces/CondimentsD
California
1 cup water
1 cup red wine vinegar
1 tsp sugar
Juice of 1/2 lemon
2 1/2 tsp salt
1 tsp ground black pepper
1 tsp worcestershire sauceGZ1 tsp english mustard
1 clove garlic, chopped
1 cup olive oil
3 cups salad (vegetable) oil
9Blend together all ingredients except oils. Then add olive and salad oils and mix well again. Chill. Shake before serving. Makes about 1 1/2 quarts. This dressing keeps well in the refrigerator. Can be made and stored in a 2 qt Mason jar. Taken from" Hollywood du Jour: Lost Recipes of Legendary Hollywood Haunts"
Low Cost]
Brown Derby Old-Fashioned French Dressing 1 cup water 1 cup red wine vinegar 1 tsp sugar Juice of 1/2 lemon 2 1/2 tsp salt 1 tsp ground black pepper 1 tsp worcestershire sauce^
33158
12 min
1 cup water
1 cup red wine vinegar
1 tsp sugar
Juice of 1/2 lemon
2 1/2 tsp salt
1 tsp ground black pepper
1 tsp worcestershire sauce
1 tsp english mustard
1 clove garlic, chopped
1 cup olive oil
3 cups salad (vegetable) oil
1 cup water
1 cup red wine vinegar
1 tsp sugar
Juice of 1/2 lemon
2 1/2 tsp salt
1 tsp ground black pepper
1 tsp worcestershire sauce
1 tsp english mustard
1 clove garlic, chopped
1 cup olive oil
3 cups salad (vegetable) oil
Buttermilk Salad DressingC
Sauces/CondimentsD
AmericanF
1/2 cup buttermilk
1/2 cup light-low fat mayonnaise
3 Tbsp fresh parsley, minced
3 Tbsp chives, chopped
1 clove garlic, minced
1 Tbsp fresh tarragon, minced or 1 tsp dried GO1 Tbsp lemon juice
Dash of worcestershire sauce
Coarse salt and pepper to tasteITGently fold ingredients together; refrigerate until serving time. Makes about 1 cup.L
1) Combine all dressing ingredients except olive oil in a blender using low speed. Maintain speed and add olive oil very slowly until mixture thickens and is the consistency of mayonnaise. Add vinegar and blend.
2) Spoon into a glass jar, cover, refrigerate up to a week.
3) For Caesar salad, tear romaine lettuce into bite sized pieces. Toss with dressing then add freshly grated parmesan cheese, croutons and fried bacon bits to taste. Toss and serve.
Yield: 2 cups
Vegetarian]
Caesar Salad Dressing 3 egg yolks, beaten 3 Tbsp prepared mustard 10 garlic cloves 2 anchovy filets 6 capers 1 1/2 tsp salt 1/2 tsp white pepper^
33160
18 min
3 egg yolks, beaten
3 tbsp prepared mustard
10 garlic cloves
2 anchovy filets
6 capers
1 1/2 tsp salt
1/2 tsp white pepper
1/2 tsp oregano, dried
15 drops tabasco sauce
15 drops worcestershire sauce
olive oil
5 tbsp white vinegar
3 egg yolks, beaten
3 Tbsp prepared mustard
10 garlic cloves
2 anchovy filets
6 capers
1 1/2 tsp salt
1/2 tsp white pepper
1/2 tsp oregano, dried
15 drops tabasco sauce
15 drops worcestershire sauce
olive oil
5 Tbsp white vinegar
Champagne Habanero VinaigretteC
Sauces/CondimentsD
CaliforniaF
2 cloves garlic, minced
1 scotch bonnet, seeds and stem removed, minced
1/4 cup champagne vinegar or white wine vinegar
1 Tbsp orange juice, fresh preferred
1/2 cup olive oilGW2 tsp dijon-type mustard
3/4 tsp sugar
1/4 tsp ground cumin
Freshly ground black pepperI
Combine all the ingredients for the dressing and mix well. Allow to sit for an hour to blend the flavors. Yield: 3/4 cup. Heat scale: hotL
Quick & Easy]
Champagne Habanero Vinaigrette 2 cloves garlic, minced 1 scotch bonnet, seeds and stem removed, minced 1/4 cup champagne vinegar or white wine vinegar 1 Tbsp orange juice, fresh preferred 1/2 cup olive oil^
33161
10 min
2 cloves garlic, minced
1 scotch bonnet, seeds and stem removed, minced
1/4 cup champagne vinegar or white wine vinegar
1 tbsp orange juice, fresh preferred
1/2 cup olive oil
2 tsp dijon-type mustard
3/4 tsp sugar
1/4 tsp ground cumin
Freshly ground black pepper
2 cloves garlic, minced
1 scotch bonnet, seeds and stem removed, minced
1/4 cup champagne vinegar or white wine vinegar
1 Tbsp orange juice, fresh preferred
1/2 cup olive oil
2 tsp dijon-type mustard
3/4 tsp sugar
1/4 tsp ground cumin
Freshly ground black pepper
Chile-Lime DressingC
Sauces/CondimentsD
CaliforniaFpZest and juice of 3 limes
1 cup olive oil
1/4 tsp cayenne pepper
1 bunch cilantro, chopped
1 tsp garlic, minced I9Combine ingredients and mix well. Makes about 1 1/3 cups.L
Low fat/Low Cal.]
Chile-Lime Dressing Zest and juice of 3 limes 1 cup olive oil 1/4 tsp cayenne pepper 1 bunch cilantro, chopped 1 tsp garlic, minced^
2 cups red bell peppers, chopped (about 4 med.)G\1-2 cups hungarian wax peppers, chopped
1 cup sugar
3 Tbsp salt
3 Tbsp mixed pickling spicesHP1 Tbsp mustard seed
1 Tbsp celery seed
2 1/2 cups vinegar
1 med can tomato paste
Combine tomatoes, onions, sweet and hot peppers, sugar and salt. Cook gently 45 min. Tie spices in a cheesecloth bag; add to tomato mixture; cook until very thick, about 45 min. As mixture thickens, stir frequently to prevent sticking. Add vinegar and cook slowly until desired thickness. Pour, boiling hot into hot canning jars, leaving 1/8" head space. Adjust caps. Process in a boiling water bath for 15 min. Makes about 6 pints.
Low fat/Low cal.]
Chili Sauce 4 qrt peeled, cored, red-ripe tomatoes (about 24 lg) 2 cup onions, chopped 2 cups red bell peppers, chopped (about 4 med.)^
1/2 cup marshmallows, chopped or 1/2 cup mini marshmallows
0Cook sugar and water in a saucepan over med high heat until a candy thermometer registers 220
f. Remove from heat. Stir in cocoa, vanilla and marshmallows until melted. Let cool, without stirring, until bottom of pan just feels warm. Beat until thickened and serve warm over ice cream. Makes 1 1/4 cups.
Quick & Easy]
Chocolate Marshmallow Sauce 2 cups sugar 1 cup boiling water 1/4 cup cocoa 1 tsp vanilla extract 1/2 cup marshmallows, chopped or 1/2 cup mini marshmallows
33164
2 cups sugar
1 cup boiling water
1/4 cup cocoa
1 tsp vanilla extract
1/2 cup marshmallows, chopped or 1/2 cup mini marshmallows
2 cups sugar
1 cup boiling water
1/4 cup cocoa
1 tsp vanilla extract
1/2 cup marshmallows, chopped or 1/2 cup mini marshmallows
Citrus Barbecue SauceC
Sauces/CondimentsD
CaliforniaF
1 lg onion, finely chopped
1 Tbsp red chilies, ground
1/4 tsp red pepper, ground
1 ancho chile*
1 Tbsp vegetable oil
1 cup orange juice
1/2 cup lime juiceGJ2 Tbsp sugar
2 Tbsp lemon juice
1 Tbsp fresh cilantro, snipped
1 tsp salt
^Cook onion, ground red chilies, red pepper and ancho chile in oil, stirring frequently, until onion is tender, about 5 minutes. Stir in remaining ingredients. Heat to boiling, reduce heat to low. Simmer uncovered, about 10 minutes, stirring occasionally. Makes about 2 1/3 cups of sauce. Servings: 5. *Ancho chile should be seeded and finely chopped.
Quick & Easy
Citrus Barbecue Sauce 1 lg onion, finely chopped 1 Tbsp red chilies, ground 1/4 tsp red pepper, ground 1 ancho chile* 1 Tbsp vegetable oil 1 cup orange juice 1/2 cup lime juice^
33165
15 min
20 min
1 large onion, finely chopped
1 tbsp red chilies, ground
1/4 tsp red pepper, ground
1 ancho chile*
1 tbsp vegetable oil
1 cup orange juice
1/2 cup lime juice
2 tbsp sugar
2 tbsp lemon juice
1 tbsp fresh cilantro, snipped
1 tsp salt
1 lg onion, finely chopped
1 Tbsp red chilies, ground
1/4 tsp red pepper, ground
1 ancho chile*
1 Tbsp vegetable oil
1 cup orange juice
1/2 cup lime juice
2 Tbsp sugar
2 Tbsp lemon juice
1 Tbsp fresh cilantro, snipped
1 tsp salt
Coney Island SauceB
BeefC
Sauces/CondimentsD
AmericanF
2 lb ground beef
1 cup onions, finely chopped
1 1/2 Tbsp chili powder
1/8 tsp cayenne
1/8 tsp garlic powder
16 oz tomato puree
1 cup waterG
1 Tbsp salt
Fry beef and onions until onions are tender. Drain well to remove fat. Add the remaining ingredients and simmer at least 30 minutes, or until desired consistency.
Low Cost]
Coney Island Sauce 2 lb ground beef 1 cup onions, finely chopped 1 1/2 Tbsp chili powder 1/8 tsp cayenne 1/8 tsp garlic powder 16 oz tomato puree 1 cup water^
33166
5 min
25 min
2 lb ground beef
1 cup onions, finely chopped
1 1/2 tbsp chili powder
1/8 tsp cayenne
1/8 tsp garlic powder
16 oz tomato puree
1 cup water
1 tbsp salt
2 lb ground beef
1 cup onions, finely chopped
1 1/2 Tbsp chili powder
1/8 tsp cayenne
1/8 tsp garlic powder
16 oz tomato puree
1 cup water
1 Tbsp salt
Creme FraicheC
Sauces/CondimentsD
FrenchF&1 cup whipping cream
2 Tbsp buttermilk
Heat 1 cup whipping cream to lukewarm (85
f). Remove whipping cream from heat and mix in 2 Tbsp buttermilk. Cover and let stand in warm draft-free area until slightly, thickened, 24 to 48 hours, depending on temp of room. Chill until ready to use.
Low Cost]4Creme Fraiche 1 cup whipping cream 2 Tbsp buttermilk^
33167
24 hrs
,1 cup whipping cream
2 tbsp buttermilk
(1 cup whipping cream
2 Tbsp buttermilk
Creole Dipping SauceC
Sauces/CondimentsD
SouthernF
1 egg
1 Tbsp minced garlic
2 Tbsp fresh lemon juice
1 Tbsp chopped parsley
2 Tbsp chopped green onions
1 cup olive oil
1/4 tsp cayenneG/1 Tbsp creole or whole-grain mustard
1 tsp salt
}1. Put the egg, garlic, lemon juice, parsley and green onions in a food processor and puree for 15 seconds.
2. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard and salt and pulse once or twice to blend.
3. Cover and let sit for 1 hour in the refrigerator before using. (Best if used within 24 hours.)
Yields: 1 1/3 cups.
Party]
Creole Dipping Sauce 1 egg 1 Tbsp minced garlic 2 Tbsp fresh lemon juice 1 Tbsp chopped parsley 2 Tbsp chopped green onions 1 cup olive oil 1/4 tsp cayenne^
33168
k 1 1/4 hrs
1 egg
1 tbsp minced garlic
2 tbsp fresh lemon juice
1 tbsp chopped parsley
2 tbsp chopped green onions
1 cup olive oil
1/4 tsp cayenne
1 tbsp creole or whole-grain mustard
1 tsp salt
1 egg
1 Tbsp minced garlic
2 Tbsp fresh lemon juice
1 Tbsp chopped parsley
2 Tbsp chopped green onions
1 cup olive oil
1/4 tsp cayenne
1 Tbsp creole or whole-grain mustard
1 tsp salt
Creole Tartar Sauce
Sauces/CondimentsD
SouthernF
1/4 cup celery, chopped
1/4 cup parsley, chopped
3 Tbsp tomato paste
2 Tbsp dijon-style mustard
2 Tbsp olive or vegetable oil
1 Tbsp white wine vinegar
3/4 tsp tabasco sauceG
1/2 tsp paprikaIIIn sm bowl combine all ingredients until well blended. Makes about 1 cup.L
Quick & Easy]
Creole Tartar Sauce 1/4 cup celery, chopped 1/4 cup parsley, chopped 3 Tbsp tomato paste 2 Tbsp dijon-style mustard 2 Tbsp olive or vegetable oil 1 Tbsp white wine vinegar 3/4 tsp tabasco sauce^
33169
12 min
1/4 cup celery, chopped
1/4 cup parsley, chopped
3 tbsp tomato paste
2 tbsp dijon-style mustard
2 tbsp olive or vegetable oil
1 tbsp white wine vinegar
3/4 tsp tabasco sauce
1/2 tsp paprika
1/4 cup celery, chopped
1/4 cup parsley, chopped
3 Tbsp tomato paste
2 Tbsp dijon-style mustard
2 Tbsp olive or vegetable oil
1 Tbsp white wine vinegar
3/4 tsp tabasco sauce
1/2 tsp paprika
Dijon Honey DressingC
Sauces/CondimentsD
French
1 cup mayonnaise
1/4 cup dijon mustard
1/4 cup vegetable oil
1/4 cup honey
sm pinch of red pepper
1/8 tsp onion salt
3/4 tsp cider vinegarI
Blend all ingredients together well. Refrigerate. Dressing will keep about 3 weeks; discard when oil starts to separate. Minced garlic may be added.L
Low Cost]
Dijon Honey Dressing 1 cup mayonnaise 1/4 cup dijon mustard 1/4 cup vegetable oil 1/4 cup honey sm pinch of red pepper 1/8 tsp onion salt 3/4 tsp cider vinegar^
33170
5 min
1 cup mayonnaise
1/4 cup dijon mustard
1/4 cup vegetable oil
1/4 cup honey
Small pinch of red pepper
1/8 tsp onion salt
3/4 tsp cider vinegar
1 cup mayonnaise
1/4 cup dijon mustard
1/4 cup vegetable oil
1/4 cup honey
sm pinch of red pepper
1/8 tsp onion salt
3/4 tsp cider vinegar
A"El Torito Cilantro-Pepita DressingC
Sauces/CondimentsD
CaliforniaF
1 med anaheim chile, roasted, peeled, and seeded
3 Tbsp roasted pumpkins seeds (pepitas)
1 clove garlic
1/8 tsp freshly ground pepper
1/2 tsp salt
Gt3/4 cup oil
2 Tbsp red wine vinegar
3 Tbsp cotija cheese, grated
1 sm bunch cilantro
3/4 cup mayonnaise
2 Tbsp water
Place chile, pepitas, garlic, pepper, salt, oil, vinegar and cotija cheese in blender or food processor. Blend about 10 seconds, then add cilantro, bit by bit, until smoothly blended.
Place mayonnaise and water in lg stainless-steel bowl and whisk until smooth. Add blended chile mixture and mix thoroughly. Place in airtight container and refrigerate. Dressing may be stored up to three days.
El Torito Cilantro-Pepita Dressing 1 med anaheim chile, roasted, peeled, and seeded 3 Tbsp roasted pumpkins seeds (pepitas) 1 clove garlic 1/8 tsp freshly ground pepper 1/2 tsp salt^
33171
20 min
1 med anaheim chile, roasted, peeled, and seeded
3 tbsp roasted pumpkins seeds (pepitas)
1 clove garlic
1/8 tsp freshly ground pepper
1/2 tsp salt
3/4 cup oil
2 tbsp red wine vinegar
3 tbsp cotija cheese, grated
1 sm bunch cilantro
3/4 cup mayonnaise
2 tbsp water
1 med anaheim chile, roasted, peeled, and seeded
3 Tbsp roasted pumpkins seeds (pepitas)
1 clove garlic
1/8 tsp freshly ground pepper
1/2 tsp salt
3/4 cup oil
2 Tbsp red wine vinegar
3 Tbsp cotija cheese, grated
1 sm bunch cilantro
3/4 cup mayonnaise
2 Tbsp water
Garam Masala, Punjabi StyleC
Sauces/CondimentsD
East IndianF
2 1/2 Tbsp green cardamom pods
4 Tbsp cumin seeds
5 Tbsp coriander seeds
1/4 tsp ajowan seeds
1/4 tsp mace, ground
2 Tbsp black peppercorns
1 1/2 Tbsp whole clovesGL2 3" cinnamon sticks
1 bay leaf
1/4 tsp ginger, ground
1 Tbsp nutmeg, ground
Toast the green cardamom pods, cumin seeds, coriander seeds and ajowan seeds in a wide, heavy bottomed pan, stirring occasionally until they brown and begin to release their fragrance, about 5-7 minutes. Place in a mortar, spice grinder or blender. Add the peppercorns, cloves, cinnamon sticks and bay leaf. Grind to a fine powder. Add the mace, ginger and nutmeg. Mix thoroughly. Place in a glass container. Cover tightly.
Salt and pepper to tasteI[Mix in food processor till finely blended and chill to enhance flavor. Makes about 1/2 cup.]
Garlic-Tomato Salad Dressing 2 lg garlic cloves, crushed Juice of 2 lg lemons 1/8 cup of extra-virgin olive oil 2 Tbsp safflower or canola oil 4 tsp sugar 1 tsp dijon mustard^
Place all ingredients into blender or food processor and blend until vegetables are pureed. Store in covered jar. Shake thoroughly before using. Servings: 12 ]
Ginger Salad Dressing 1/2 cup sesame or soy oil 1/4 cup soy sauce 1/3 cup diced onion 1/4 cup diced celery 3 Tbsp rice wine vinegar, plus 1 tsp rice wine vinegar 2 Tbsp diced fresh ginger^
1/3 cup olive oilIYWhisk together all ingredients except oil. Slowly add oil, whisking constantly. Serves 4
Low fat/Low Cal.]
Greek Style Oil & Vinegar Dressing 2 Tbsp red-wine vinegar 1 clove garlic, finely chopped 1/4 tsp salt 1/8 tsp black pepper 1/2 tsp oregano 1/3 cup olive oil^
33175
5 min
2 tbsp red-wine vinegar
1 clove garlic, finely chopped
1/4 tsp salt
1/8 tsp black pepper
1/2 tsp oregano
1/3 cup olive oil
|2 Tbsp red-wine vinegar
1 clove garlic, finely chopped
1/4 tsp salt
1/8 tsp black pepper
1/2 tsp oregano
1/3 cup olive oil
Herbed Pecan SauceC
Sauces/CondimentsD
CaliforniaF
2 oz parmesan cheese, crumbled
2 cups spinach leaves*
1/2 cup pecans
1 1/2 Tbsp fresh parsley, minced
1 tsp dried basil, crumbled
3 lg cloves garlic
1/8 tsp saltG
3/4 cup olive oil
Place cheese in food processor; process, using on/off motion, until finely chopped. Add spinach, pecans, parsley and basil, garlic, and salt; process until evenly chopped. With motor running, gradually add oil; process until mixture is smooth. Serve at room temp or chilled; or spoon into saucepan and heat, stirring over low heat until hot. Makes 1 1/2 cups. Excellent served on fish, pasta or vegetables or served cold on crackers. Recipe by: The National Pecan Marketing Council, Inc. Serves
In blender, combine all ingredients. Mix on high for 3 min. Scrape sides of blender occasionally. Chill. can be stored in air tight container for 2 to 3 weeks in refrigerator. Makes about 3 cups.L
Low Cost]
Homemade Ketchup 24 oz tomato paste 1/2 cup vegetable broth 1/4 tsp nutmeg 1/4 tsp ground cumin 1 tsp garlic cloves, minced 1/2 cup cider vinegar 2 tsp oregano^
33177
8 min
24 oz tomato paste
1/2 cup vegetable broth
1/4 tsp nutmeg
1/4 tsp ground cumin
1 tsp garlic cloves, minced
1/2 cup cider vinegar
2 tsp oregano
1/2 tsp fresh ground pepper
1 tsp mustard powder
24 oz tomato paste
1/2 cup vegetable broth
1/4 tsp nutmeg
1/4 tsp ground cumin
1 tsp garlic cloves, minced
1/2 cup cider vinegar
2 tsp oregano
1/2 tsp fresh ground pepper
1 tsp mustard powder
Honey Mustard Salad DressingC
Sauces/CondimentsD
CaliforniaF42 parts mayonnaise
1 part dijon mustard
1 part honeyI
Mix well.
Quick & Easy
]QHoney Mustard Salad Dressing 2 parts mayonnaise 1 part dijon mustard 1 part honey^
33178
5 min
:2 parts mayonnaise
1 part dijon mustard
1 part honey
62 parts mayonnaise
1 part dijon mustard
1 part honey
Horseradish DressingC
Sauces/CondimentsD
AmericanFG1 cup fat free mayonnaise
1/8 cup skim milk
2 Tbsp prepared horseradishI
Place all ingredients in blender. Mix on high for 2 min. Store in air tight container in refrigerator for up to 2 weeks. Serve over salads or fresh vegetables. Great on sandwiches also. Makes 1 cupL
Quick & Easy]\Horseradish Dressing 1 cup fat free mayonnaise 1/8 cup skim milk 2 Tbsp prepared horseradish^
33179
3 min
M1 cup fat free mayonnaise
1/8 cup skim milk
2 tbsp prepared horseradish
I1 cup fat free mayonnaise
1/8 cup skim milk
2 Tbsp prepared horseradish
Hot Bacon DressingC
Sauces/CondimentsD
American
Fd2 eggs, beaten
1/2 cup vinegar
1 tsp dry mustard
3 Tbsp flour
1 cup sugar
2 cups milk
8 strips baconG
Salt & pepperI
Fry bacon until crisp and cut it or crumble it into sm pieces. Then add to it all the other ingredients mixed together. Cook until thick. Pour over greens. You can use this with lettuce or dandelion greens as well as spinach.L
Place brown sugar and 1/3 cup water in sm saucepan and cook, stirring over low heat 1 min. to dissolve sugar. Increase heat to med 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.
Indonesian Soy Sauce 1/3 cup dark-brown sugar, packed 1/3 cup soy sauce 2 Tbsp light molasses 1 tsp fresh ginger, finely minced 1/4 tsp ground coriander 1/8 tsp freshly ground white pepper^
33181
5 min
1/3 cup dark-brown sugar, packed
1/3 cup soy sauce
2 tbsp light molasses
1 tsp fresh ginger, finely minced
1/4 tsp ground coriander
1/8 tsp freshly ground white pepper
1/3 cup dark-brown sugar, packed
1/3 cup soy sauce
2 Tbsp light molasses
1 tsp fresh ginger, finely minced
1/4 tsp ground coriander
1/8 tsp freshly ground white pepper
Jack Daniel
s Barbecue SauceC
Sauces/CondimentsD
SouthernF
1/2 lg onion, minced
3/4 cup molasses
4 cloves garlic, minced
1/2 tsp black pepper
3/4 cup jack daniel
s whiskey
1/2 Tbsp salt
2 cups catsupG
1/4 cup tomato paste
1/3 cup vinegar
2 Tbsp liquid smoke
1/4 cup worcestershire sauce
1/2 cup packed brown sugar
1/3 tsp tabasco or less
Combine onion, garlic and jack daniel
s whiskey in a 3 qt saucepan. Saut
until onion and garlic are translucent, approximately 10 minutes. Remove from heat and light mixture; flame for 20 seconds. Add all remaining ingredients. Bring to a boil, then turn down to a med simmer. Simmer 20 minutes, stirring constantly. Run sauce through a med strainer to remove onion and garlic bits if you prefer a smoother sauce. Cool. If time permits, keep it in the refrigerator a day or so to develop a deeB@per, richer taste. Makes 4 cups. Pineapple willie
s bar & grill.
Jack Daniel
s Barbecue Sauce 1/2 lg onion, minced 3/4 cup molasses 4 cloves garlic, minced 1/2 tsp black pepper 3/4 cup jack daniel
s whiskey 1/2 Tbsp salt 2 cups catsup^
33182
15 min
20 min
1/2 lg onion, minced
3/4 cup molasses
4 cloves garlic, minced
1/2 tsp black pepper
3/4 cup jack daniel
s whiskey
1/2 tbsp salt
2 cups catsup
1/4 cup tomato paste
1/3 cup vinegar
2 tbsp liquid smoke
1/4 cup worcestershire sauce
1/2 cup packed brown sugar
1/3 tsp tabasco or less
1/2 lg onion, minced
3/4 cup molasses
4 cloves garlic, minced
1/2 tsp black pepper
3/4 cup jack daniel
s whiskey
1/2 Tbsp salt
2 cups catsup
1/4 cup tomato paste
1/3 cup vinegar
2 Tbsp liquid smoke
1/4 cup worcestershire sauce
1/2 cup packed brown sugar
1/3 tsp tabasco or less
Japanese Pickled GingerC
Sauces/CondimentsD
JapaneseFX1/4 cup fresh ginger root
1 tsp salt
1/2 cup rice vinegar
3 or 4 Tbsp water
1 Tbsp sugar
Scrub ginger root. Place root in glass bowl and sprinkle lightly with salt. Let rest overnight. Remove root and rinse under water. Mix rice vinegar, water and sugar. Stir until sugar is dissolved. Pour over whole root to cover. Pickle for 7 days. Remove from marinade and cut into paper thin slices. Place in glass jar and pour vinegar mixture over slices. Will keep for several months in the refrigerator. The slices will turn pink.
Low Cost]pJapanese Pickled Ginger 1/4 cup fresh ginger root 1 tsp salt 1/2 cup rice vinegar 3 or 4 Tbsp water 1 Tbsp sugar^
33183
24 hrs
^1/4 cup fresh ginger root
1 tsp salt
1/2 cup rice vinegar
3 or 4 tbsp water
1 tbsp sugar
Z1/4 cup fresh ginger root
1 tsp salt
1/2 cup rice vinegar
3 or 4 Tbsp water
1 Tbsp sugar
Light Pesto SauceC
Sauces/CondimentsD
ItalianF
3 cups fresh basil leaves
1/2 cup parmesan, freshly grated or romano cheese
6-10 cloves garlic, peeled
1/2 fresh lemon juice
1/2 cup pine nuts
Put the basil, garlic, pine nuts and grated cheese in a blender or food processor. Turn the machine on and slowly drizzle in the lemon juice. Continue to puree until a smooth paste is formed.
Makes 1-1/2 cups of pesto.]
Light Pesto Sauce 3 cups fresh basil leaves 1/2 cup parmesan, freshly grated or romano cheese 6-10 cloves garlic, peeled 1/2 fresh lemon juice 1/2 cup pine nuts^
33184
8 min
3 cups fresh basil leaves
1/2 cup parmesan, freshly grated or romano cheese
6-10 cloves garlic, peeled
1/2 fresh lemon juice
1/2 cup pine nuts
3 cups fresh basil leaves
1/2 cup parmesan, freshly grated or romano cheese
6-10 cloves garlic, peeled
1/2 fresh lemon juice
1/2 cup pine nuts
Lime-Chipotle SauceC
Sauces/CondimentsD
CaliforniaF
1/2 cup honey
2 Tbsp canned chipotles adobados, minced
3 Tbsp brown or dijon mustard
1/2 cup lime juice
1 1/2 Tbsp garlic, minced
1 tsp cumin, ground
G]1/2 tsp allspice, ground
1/2 cup fresh cilantro, chopped
Salt & freshly ground black pepperI/Mix all ingredients together. Makes 1 1/2 cups.]
Lime-Chipotle Sauce 1/2 cup honey 2 Tbsp canned chipotles adobados, minced 3 Tbsp brown or dijon mustard 1/2 cup lime juice 1 1/2 Tbsp garlic, minced 1 tsp cumin, ground^
Measure mayonnaise into med bowl. Gradually stir in buttermilk. Add dry ingredients and mix with a whisk until smooth. Refrigerate to thicken and blend flavors. Add additional buttermilk (2 or 3 Tbsp to thin later if desired) yield: 2 cups.L
10 oz can diced tomatoes and green chilies, undrained
1 tsp olive oil
1/2 cup chopped onion
2 garlic cloves, mincedG|8 oz block fat-free cream cheese, softened
1 tsp chili powder
6 oz light processed cheese, cubed
Cilantro sprigs (optional)
Drain tomatoes and tomatoes with chilies in a colander over a bowl, reserving 1/3 cup liquid; set tomatoes and reserved liquid aside. Heat oil in a med saucepan over med heat. Add onion and garlic; saut
4 min. Add cream cheese; cook until cheese melts, stirring constantly. Add tomatoes, reserved liquid, and chili powder; bring to a boil. Add processed cheese; reduce heat and simmer 3 min or until cheese melts, stirring constantly. Garnish with cilantro, if desired. Serve warm with baked tB!ortilla chips. Yield: 3-1/2 cups.
Low fat/Low Cal.]
Low-Fat Chili con Queso Dip 14 1/2 oz can diced tomatoes, undrained 10 oz can diced tomatoes and green chilies, undrained 1 tsp olive oil 1/2 cup chopped onion 2 garlic cloves, minced^
33187
12 min
10 min
14 1/2 oz can diced tomatoes, undrained
10 oz can diced tomatoes and green chilies, undrained
1 tsp olive oil
1/2 cup chopped onion
2 garlic cloves, minced
8 oz block fat-free cream cheese, softened
1 tsp chili powder
6 oz light processed cheese, cubed
Cilantro sprigs (optional)
14 1/2 oz can diced tomatoes, undrained
10 oz can diced tomatoes and green chilies, undrained
1 tsp olive oil
1/2 cup chopped onion
2 garlic cloves, minced
8 oz block fat-free cream cheese, softened
1 tsp chili powder
6 oz light processed cheese, cubed
Cilantro sprigs (optional)
Low-Fat Cottage Cheese DressingB
CheeseC
Sauces/CondimentsD
AmericanF
1/2 cup fat-free cottage cheese
1/2 cup lemon juice
1 Tbsp honey
1/2 cup lite evaporated milk
1 Tbsp chopped chives
1/8 tsp paprikaI
Place all ingredients in blender. Mix on high for 2 min. Store in air tight container in refrigerator for up to 2 weeks. Serve over salads or fresh vegetables. Makes 1-1/2 cups.
Low fat/Low cal.]
Low-Fat Cottage Cheese Dressing 1/2 cup fat-free cottage cheese 1/2 cup lemon juice 1 Tbsp honey 1/2 cup lite evaporated milk 1 Tbsp chopped chives 1/8 tsp paprika^
33188
5 min
1/2 cup fat-free cottage cheese
1/2 cup lemon juice
1 tbsp honey
1/2 cup lite evaporated milk
1 tbsp chopped chives
1/8 tsp paprika
1/2 cup fat-free cottage cheese
1/2 cup lemon juice
1 Tbsp honey
1/2 cup lite evaporated milk
1 Tbsp chopped chives
1/8 tsp paprika
Mrs. Eater's BBQ SauceC
Sauces/CondimentsD
AmericanF
2-40 oz bottles tomato ketchup
3 1/2 oz hickory seasoning
8 Tbsp butter (can cut in half)
6 Tbsp brown sugar
3 Tbsp worcestershire sauce
4 tsp ground mustard
4 tsp cayenne pepperGP1 tsp ground pepper
1 oz celery seed
1/2 cup water or white wine
1 clove garlic
I0Heat about ten min. on med, or until fairly hot.L
Party
Mrs. Eater's BBQ Sauce 2-40 oz bottles tomato ketchup 3 1/2 oz hickory seasoning 8 Tbsp butter (can cut in half) 6 Tbsp brown sugar 3 Tbsp worcestershire sauce 4 tsp ground mustard 4 tsp cayenne pepper^
33189
8 min
10 min
2-40 oz bottles tomato ketchup
3 1/2 oz hickory seasoning
8 tbsp butter (can cut in half)
6 tbsp brown sugar
3 tbsp worcestershire sauce
4 tsp ground mustard
4 tsp cayenne pepper
1 tsp ground pepper
1 oz celery seed
1/2 cup water or white wine
1 clove garlic
2-40 oz bottles tomato ketchup
3 1/2 oz hickory seasoning
8 Tbsp butter (can cut in half)
6 Tbsp brown sugar
3 Tbsp worcestershire sauce
4 tsp ground mustard
4 tsp cayenne pepper
1 tsp ground pepper
1 oz celery seed
1/2 cup water or white wine
1 clove garlic
Peanut SauceC
Sauces/CondimentsD
OceaniaF
1 cup unsalted, roasted peanuts
4 Tbsp fresh lemon juice
2 Tbsp dark molasses
1/2 tsp tabasco sauce
1 tsp fresh ginger, grated
1/2 cup soy sauce
1 cup water
2 cloves garlic, crushed I
Blend. Heat.L
Quick & Easy]
Peanut Sauce 1 cup unsalted, roasted peanuts 4 Tbsp fresh lemon juice 2 Tbsp dark molasses 1/2 tsp tabasco sauce 1 tsp fresh ginger, grated 1/2 cup soy sauce 1 cup water^
33190
8 min
1 cup unsalted, roasted peanuts
4 tbsp fresh lemon juice
2 tbsp dark molasses
1/2 tsp tabasco sauce
1 tsp fresh ginger, grated
1/2 cup soy sauce
1 cup water
2 cloves garlic, crushed
1 cup unsalted, roasted peanuts
4 Tbsp fresh lemon juice
2 Tbsp dark molasses
1/2 tsp tabasco sauce
1 tsp fresh ginger, grated
1/2 cup soy sauce
1 cup water
2 cloves garlic, crushed
Pennsylvania Dutch Tomato GravyB
VegetablesC
Sauces/CondimentsD
AmericanF
3 tomatoes, sliced thick
2 Tbsp butter or margarine
Flour
Salt and pepper to taste
Milk (1/2 cup or until a thick gravy consistency is achieved)
Toasted bread
Melt the butter in a frying pan. Slice the tomatoes and dredge in the flour. Saut
the tomatoes until lightly browned. Season with salt and pepper. Once the tomatoes are browned, they will begin to break apart. At this point, use spatula to break them apart completely. Add the milk and cook, continuing to break up the lg pieces of tomato until reduced slightly. The result will be slightly lumpy. Serve on toasted bread.
Low Cost]
Pennsylvania Dutch Tomato Gravy 3 tomatoes, sliced thick 2 Tbsp butter or margarine Flour Salt and pepper to taste Milk (1/2 cup or until a thick gravy consistency is achieved) Toasted bread^
33191
3 tomatoes, sliced thick
2 tbsp butter or margarine
Flour
Salt and pepper to taste
Milk (1/2 cup or until a thick gravy consistency is achieved)
Toasted bread
3 tomatoes, sliced thick
2 Tbsp butter or margarine
Flour
Salt and pepper to taste
Milk (1/2 cup or until a thick gravy consistency is achieved)
Toasted bread
Pesto SauceC
Sauces/CondimentsD
ItalianFv2 cloves garlic
1/3 cup parmesan cheese
2 cups fresh spinach, packed
1/2 cup walnuts
2 Tbsp basil
1 tsp salt
1 cup oilI
In a food processor mince garlic. Add cheese, then spinach, walnuts, basil and salt; puree. Add oil in a slow, steady stream with machine running.L
Quick & Easy]
Pesto Sauce 2 cloves garlic 1/3 cup parmesan cheese 2 cups fresh spinach, packed 1/2 cup walnuts 2 Tbsp basil 1 tsp salt 1 cup oil^
33192
10 min
|2 cloves garlic
1/3 cup parmesan cheese
2 cups fresh spinach, packed
1/2 cup walnuts
2 tbsp basil
1 tsp salt
1 cup oil
x2 cloves garlic
1/3 cup parmesan cheese
2 cups fresh spinach, packed
1/2 cup walnuts
2 Tbsp basil
1 tsp salt
1 cup oil
Piquant Thai Dipping SauceC
Sauces/CondimentsD
Thai/VietnameseF
1/4 cup tomato sauce
3 Tbsp lime juice
2 Tbsp light brown sugar
1/4 tsp chinese chili sauce
1 garlic clove, minced
2 tsp fresh mint leaves, coarsely chopped
GQ1 tsp lime peel, grated or minced
1 Tbsp cornstarch mixed with
1 Tbsp cold water
In a sm saucepan, combine tomato sauce, lime juice, brown sugar, chili sauce, garlic, mint and lime peel. Bring to a low boil, reduce heat to a simmer and cook for 2 minutes. Return sauce to a low boil and stir in enough of the cornstarch mixture to lightly thicken sauce. Strain sauce through a sieve placed over a sm serving bowl. Let sauce cool at least 10 minutes, sauce is best at room temp. Serve with chilled shrimp. From" Pacific Flavors" by Hugh Carpenter.
Party]
Piquant Thai Dipping Sauce 1/4 cup tomato sauce 3 Tbsp lime juice 2 Tbsp light brown sugar 1/4 tsp chinese chili sauce 1 garlic clove, minced 2 tsp fresh mint leaves, coarsely chopped^
33193
12 min
3 min
1/4 cup tomato sauce
3 tbsp lime juice
2 tbsp light brown sugar
1/4 tsp chinese chili sauce
1 garlic clove, minced
2 tsp fresh mint leaves, coarsely chopped
1 tsp lime peel, grated or minced
1 tbsp cornstarch mixed with
1 tbsp cold water
1/4 cup tomato sauce
3 Tbsp lime juice
2 Tbsp light brown sugar
1/4 tsp chinese chili sauce
1 garlic clove, minced
2 tsp fresh mint leaves, coarsely chopped
1 tsp lime peel, grated or minced
1 Tbsp cornstarch mixed with
1 Tbsp cold water
Porcini Tomato SauceC
Sauces/CondimentsD
ItalianF
1/2 cup dried porcini mushrooms, (1/2 oz)
1 lb mild italian sausages or substitute chopped mushrooms and 2 tsp salad oil
1 or 2 cloves garlic, pressed
1 onion chopped (ab 8 oz) G
1 cup carrot, finely chopped
1 Tbsp basil leaves, dried
1/4 tsp dried red chili, crushed
28 oz tomato puree
1/2 cup dry red wine
1. In a sm bowl, combine dried porcini and 3/4 cup hot water. Let porcini soak until soft, about 20 minutes. Squeeze porcini gently in water to release grit, then squeeze water from them and lift them out. Chop porcini, and reserve soaking liquid.
2. As porcini soak, remove and discard sausage casings. Put sausages in a 5 to 6 qrt pan. Over high heat, break meat into sm pieces with a spoon, and stir until meat begins to brown, 5 to 10 min. (or add regular mushrooms and oil to pan, and cove
r. Cook on high heat until mushrooms give off a little juice, then uncover and stir often until they are lightly browned, about 10 minutes).
3. Add garlic, onion, carrot, basil and chili. Stir occasionally until onion is tinged with brown, about 5 minutes.
4. Add tomato puree, wine and porcini. Carefully pour most of the porcini soaking water into pan, discarding remainder with sediment. Simmer sauce, uncovered, over low heat until reduced to 5 to 5 1/2 cups, about 25 minutes. Use hot or c
ool. Makes: 5 to 5 1/2 cups.
Porcini Tomato Sauce 1/2 cup dried porcini mushrooms, (1/2 oz) 1 lb mild italian sausages or substitute chopped mushrooms and 2 tsp salad oil 1 or 2 cloves garlic, pressed 1 onion chopped (ab 8 oz)^
33194
20 min
20 min
;1/2 cup dried porcini mushrooms, (1/2 oz)
1 lb mild italian sausages or substitute chopped mushrooms and 2 tsp salad oil
1 or 2 cloves garlic, pressed
1 onion chopped (ab 8 oz)
1 cup carrot, finely chopped
1 tbsp basil leaves, dried
1/4 tsp dried red chili, crushed
28 oz tomato puree
1/2 cup dry red wine
61/2 cup dried porcini mushrooms, (1/2 oz)
1 lb mild italian sausages or substitute chopped mushrooms and 2 tsp salad oil
1 or 2 cloves garlic, pressed
1 onion chopped (ab 8 oz)
1 cup carrot, finely chopped
1 Tbsp basil leaves, dried
1/4 tsp dried red chili, crushed
28 oz tomato puree
1/2 cup dry red wine
Remoulade SauceC
Sauces/CondimentsD
Southern
F}2 lg cloves garlic, pressed
1 hard-boiled egg
3 anchovies
3/4 cup olive oil
1/4 cup vinegar
1 Tbsp lemon juice
1/2 cup catsupGu2 Tbsp worcestershire sauce
8 tsp creole mustard
2 tsp dry mustard
1 Tbsp paprika
salt to taste
black pepper to tasteI
In a food processor, using a metal blade, blend the garlic, egg and anchovies to a smooth paste. Transfer to a bowl. Stir in oil vinegar, lemon juice, catsup, worcestershire sauce, mustards, paprika, salt and pepper. Mix well. Store in the fridge.]
Remoulade Sauce 2 lg cloves garlic, pressed 1 hard-boiled egg 3 anchovies 3/4 cup olive oil 1/4 cup vinegar 1 Tbsp lemon juice 1/2 cup catsup^
33195
25 min
2 large cloves garlic, pressed
1 hard-boiled egg
3 anchovies
3/4 cup olive oil
1/4 cup vinegar
1 tbsp lemon juice
1/2 cup catsup
2 tbsp worcestershire sauce
8 tsp creole mustard
2 tsp dry mustard
1 tbsp paprika
salt to taste
black pepper to taste
2 lg cloves garlic, pressed
1 hard-boiled egg
3 anchovies
3/4 cup olive oil
1/4 cup vinegar
1 Tbsp lemon juice
1/2 cup catsup
2 Tbsp worcestershire sauce
8 tsp creole mustard
2 tsp dry mustard
1 Tbsp paprika
salt to taste
black pepper to taste
Roasted Garlic DressingC
Sauces/CondimentsD
CaliforniaFp1 garlic head
1 Tbsp olive oil
3 Tbsp chicken broth
1/4 cup olive
1/4 cup raspberry vinegar
2 Tbsp dijon mustard
Peel most, but not all of the paper off of the garlic head. Cut the top off of the head and side cloves. Place the head in a sm ovenproof dish. Drizzle with olive oil and add chicken broth to the dish. Cover tightly with aluminum foil and place in a cold oven. Turn oven to 350
f and bake for 45 minutes. Remove from oven and cool. Squeeze each clove of garlic into a sm bowl. Add remaining ingredients and mix thoroughly.
Low Cost
Roasted Garlic Dressing 1 garlic head 1 Tbsp olive oil 3 Tbsp chicken broth 1/4 cup olive 1/4 cup raspberry vinegar 2 Tbsp dijon mustard^
33196
10 min
v1 garlic head
1 tbsp olive oil
3 tbsp chicken broth
1/4 cup olive
1/4 cup raspberry vinegar
2 tbsp dijon mustard
r1 garlic head
1 Tbsp olive oil
3 Tbsp chicken broth
1/4 cup olive
1/4 cup raspberry vinegar
2 Tbsp dijon mustard
Russian DressingC
Sauces/CondimentsD
RussianF
1 cup mayonnaise
1/4 cup catsup
1 Tbsp minced parsley
1 Tbsp milk
1 Tbsp grated onion (optional)
1/4 tsp dry mustard
1/4 tsp worcestershire sauceG
3 drops hot-pepper sauceI
In sm bowl, with fork, stir all ingredients until well mixed. Cover and refrigerate. Serve on lettuce wedges, hard-cooked eggs, cold poultry, chilled cooked vegetables, corned beef, in sandwiches.L
4 dried ancho or pasilla chilies, or 3 Tbsp chili powder
4 med tomatoes (1 1/2 lb) or 15 oz can tomato puree
1 med onion, cut up
1 clove garlic, mincedG,1 tsp salt
1/4 tsp sugar
1 Tbsp cooking oil
Cut chilies open. Discard stems and seeds. Cut chilies into sm pieces with scissors or a knife. Place in bowl. Cover with boiling water. Let stand 45-60 minutes. Drain. To peel tomatoes, dip them in boiling water for 30 seconds. Plunge into cold water. Slip skins off. Quarter tomatoes. Place in blender container, cover and blend till nearly smooth. Measure 2 cups of the blended tomatoes, return to blender container or place canned tomato puree into blender container. Add the drained chilieB
s or chili powder. Add onion, garlic, salt and sugar, cover and blend till smooth. In 1 1/2 qt saucepan combine tomato mixture and cooking oil. Cook and stir over med heat about 10 min. or till sauce is slightly thickened. Makes 2 cups.
Low fat/Low Cal.]
Salsa de Chile Roja (Red Chili Sauce) 4 dried ancho or pasilla chilies, or 3 Tbsp chili powder 4 med tomatoes (1 1/2 lb) or 15 oz can tomato puree 1 med onion, cut up 1 clove garlic, minced^
33198
12 min
4 dried ancho or pasilla chilies, or 3 tbsp chili powder
4 med tomatoes (1 1/2 lb) or 15 oz can tomato puree
1 med onion, cut up
1 clove garlic, minced
1 tsp salt
1/4 tsp sugar
1 tbsp cooking oil
4 dried ancho or pasilla chilies, or 3 Tbsp chili powder
4 med tomatoes (1 1/2 lb) or 15 oz can tomato puree
1 med onion, cut up
1 clove garlic, minced
1 tsp salt
1/4 tsp sugar
1 Tbsp cooking oil
Santa Fe SeasoningC
Sauces/CondimentsD
SouthwesternF
1 Tbsp cumin, ground
2 tsp coriander, ground
2 tsp chili powder
2 tsp dried oregano, crumbled
2 tsp dried thyme, crumbled
1 tsp cloves, ground G&1 tsp allspice, ground
1 tsp cinnamonI
Mix all ingredients in bowl.L
Low Cost]
Santa Fe Seasoning 1 Tbsp cumin, ground 2 tsp coriander, ground 2 tsp chili powder 2 tsp dried oregano, crumbled 2 tsp dried thyme, crumbled 1 tsp cloves, ground^
33199
3 min
1 tbsp cumin, ground
2 tsp coriander, ground
2 tsp chili powder
2 tsp dried oregano, crumbled
2 tsp dried thyme, crumbled
1 tsp cloves, ground
1 tsp allspice, ground
1 tsp cinnamon
1 Tbsp cumin, ground
2 tsp coriander, ground
2 tsp chili powder
2 tsp dried oregano, crumbled
2 tsp dried thyme, crumbled
1 tsp cloves, ground
1 tsp allspice, ground
1 tsp cinnamon
Satay SauceC
Sauces/CondimentsD
Thai/VietnameseF
1 cup peanuts
1 Tbsp oil
1 onion, finely chopped
2 cloves garlic, crushed
2 med red chilies, finely chopped
1 Tbsp fresh lemon grass, finely choppedG
1/2 tsp curry powder
1/4 tsp cumin, ground
1/4 tsp fresh coriander root, chopped
1 cup coconut milk
2 Tbsp brown sugar
2 tsp tamarind sauceH
2 tsp lime juice
Blend or process nuts until crushed. Heat oil in a wok, add onion, garlic, chilies, lemon grass, curry powder, cumin and coriander root. Cook, stirring, until onion is soft. Add nuts and remaining ingredients, stir until heated through. Easy Thai Style Cookery.
Quick & Easy]
Satay Sauce 1 cup peanuts 1 Tbsp oil 1 onion, finely chopped 2 cloves garlic, crushed 2 med red chilies, finely chopped 1 Tbsp fresh lemon grass, finely chopped^
33200
30 min
61 cup peanuts
1 tbsp oil
1 onion, finely chopped
2 cloves garlic, crushed
2 med red chilies, finely chopped
1 tbsp fresh lemon grass, finely chopped
1/2 tsp curry powder
1/4 tsp cumin, ground
1/4 tsp fresh coriander root, chopped
1 cup coconut milk
2 tbsp brown sugar
2 tsp tamarind sauce
2 tsp lime juice
21 cup peanuts
1 Tbsp oil
1 onion, finely chopped
2 cloves garlic, crushed
2 med red chilies, finely chopped
1 Tbsp fresh lemon grass, finely chopped
1/2 tsp curry powder
1/4 tsp cumin, ground
1/4 tsp fresh coriander root, chopped
1 cup coconut milk
2 Tbsp brown sugar
2 tsp tamarind sauce
2 tsp lime juice
Sweet Corn TomatilloB
VegetablesC
Sauces/CondimentsD
CaliforniaF
5 Tbsp margarine, softened
1/4 cup masa (corn flour)
1/3 cup sugar
1/2 cup water
2 cups corn kernels, fresh or frozen, thawed; divided use
1/2 cup cornmealG71 tsp baking powder
1/2 tsp salt
2 Tbsp plus 1 tsp milk
In a sm mixing bowl, mix the margarine, masa and sugar using an electric mixer until light and fluffy. About 1 minute. In a blender container, blend half of the corn kernels with the water until smooth. Combine this mixture with the margarine mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt and milk and mix well. Pour the corn mixture into an 8" square baking pan, tightly cover with foil and steam by setting atop a med sauce pan of water on top of the
stove. Bring water to a boil and steam corn mixture for 50 min. to one hour (checking to see if more water is needed) until a toothpick inserted in the center comes out clean. Tomatillo should have a smooth, moist texture. Note: The pan must be tightly wrapped at all times.
Low Cost]
Sweet Corn Tomatillo 5 Tbsp margarine, softened 1/4 cup masa (corn flour) 1/3 cup sugar 1/2 cup water 2 cups corn kernels, fresh or frozen, thawed; divided use 1/2 cup cornmeal^
33201
20 min
5 tbsp margarine, softened
1/4 cup masa (corn flour)
1/3 cup sugar
1/2 cup water
2 cups corn kernels, fresh or frozen, thawed; divided use
1/2 cup cornmeal
1 tsp baking powder
1/2 tsp salt
2 tbsp plus 1 tsp milk
5 Tbsp margarine, softened
1/4 cup masa (corn flour)
1/3 cup sugar
1/2 cup water
2 cups corn kernels, fresh or frozen, thawed; divided use
1/2 cup cornmeal
1 tsp baking powder
1/2 tsp salt
2 Tbsp plus 1 tsp milk
TadzikiC
Sauces/CondimentsD
GreekF
1 qt plain yogurt
4 cloves garlic (2 for milder)
1 med cucumber grated fine
1/2 tsp dill weed
2 Tbsp high quality olive oil
Salt to taste
Cracked fresh pepper to tasteI
Drain yogurt unrefrigerated 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.L
Low Cost
Tadziki 1 qt plain yogurt 4 cloves garlic (2 for milder) 1 med cucumber grated fine 1/2 tsp dill weed 2 Tbsp high quality olive oil Salt to taste Cracked fresh pepper to taste^
1/2 tsp saltIZMix all ingredients with fork just until blended (batter will be thin and slightly lumpy).L
Low Cost]}Tempura Batter 2 eggs, beaten 1 cup cold water 3/4 cup all-purpose flour 1 Tbsp cornstarch 1/2 tsp baking powder 1/2 tsp salt^
33204
10 min
t2 eggs, beaten
1 cup cold water
3/4 cup all-purpose flour
1 tbsp cornstarch
1/2 tsp baking powder
1/2 tsp salt
p2 eggs, beaten
1 cup cold water
3/4 cup all-purpose flour
1 Tbsp cornstarch
1/2 tsp baking powder
1/2 tsp salt
Thai Peanut SauceC
Sauces/CondimentsD
Thai/VietnameseF
1/2" piece fresh ginger root, peeled and minced
1 to 2 serrano or other hot chilies, seeded and minced
1 clove garlic, minced
2 green onions, minced
1/3 cup creamy peanut butterG
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
Combine ginger root, chilies, 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.]
Thai Peanut Sauce 1/2" piece fresh ginger root, peeled and minced 1 to 2 serrano or other hot chilies, seeded and minced 1 clove garlic, minced 2 green onions, minced 1/3 cup creamy peanut butter^
33205
12 min
<1/2" piece fresh ginger root, peeled and minced
1 to 2 serrano or other hot chilies, 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
81/2" piece fresh ginger root, peeled and minced
1 to 2 serrano or other hot chilies, 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
Thai Sweet Chili SauceC
Sauces/CondimentsD
Thai/VietnameseF
1/2 cup rice vinegar
1/4 cup sugar
2 Tbsp plum sauce
1 Tbsp thai fish sauce
1 Tbsp fresh lime or lemon juice
2 tsp tomato paste
1 tsp garlic, minced G
1/2 tsp serrano chili, minced
1/2 tsp red chili paste
1/2 tsp sweet paprika
1/2 tsp salt
1/2 tsp all-purpose flour, mixed with 1 Tbsp cold waterI
Combine all ingredients and 1/2 cup water in a sm saucepan, and bring to a boil. Reduce heat and simmer for 4 minutes. Let cool. Will keep in refrigerator for 3 days.
Thai Sweet Chili Sauce 1/2 cup rice vinegar 1/4 cup sugar 2 Tbsp plum sauce 1 Tbsp thai fish sauce 1 Tbsp fresh lime or lemon juice 2 tsp tomato paste 1 tsp garlic, minced^
33206
25 min
5 min
,1/2 cup rice vinegar
1/4 cup sugar
2 tbsp plum sauce
1 tbsp thai fish sauce
1 tbsp fresh lime or lemon juice
2 tsp tomato paste
1 tsp garlic, minced
1/2 tsp serrano chili, minced
1/2 tsp red chili paste
1/2 tsp sweet paprika
1/2 tsp salt
1/2 tsp all-purpose flour, mixed with 1 tbsp cold water
(1/2 cup rice vinegar
1/4 cup sugar
2 Tbsp plum sauce
1 Tbsp thai fish sauce
1 Tbsp fresh lime or lemon juice
2 tsp tomato paste
1 tsp garlic, minced
1/2 tsp serrano chili, minced
1/2 tsp red chili paste
1/2 tsp sweet paprika
1/2 tsp salt
1/2 tsp all-purpose flour, mixed with 1 Tbsp cold water
;Using a food processor and a sharp metal blade, puree the turmeric, galangal, cilantro, garlic lemon grass and lime juice. Make sure a smooth puree is achieved. Add shallots, chilies, spices and salt. While pureeing, drizzle in the oil. Check for seasoning. Can store in refrigerator and will hold at least 2 weeks.
Tropical Asian Curry Paste 1/4 cup fresh turmeric, peeled, chopped (or 2 Tbsp turmeric, ground) 1/4 cup galangal, peeled, chopped 1 cup cilantro stems 3 stalks lemon grass, chopped, white part only^
Heat 1/3 cup oil in a heavy med saucepan over med 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. Rewarm before continuing. Preheat oven to 400
f. Heat remaining 3 Tbsp oil in heavy lg skillet over medium-high heat. Add shrimp and saut
1 minut
'e. Remove skillet from heat. Add orzo, 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 parsley over the top. Serve immediately.
Vegetarian
Greek Prawns with Feta & Tomatoes 1/2 cup plus 3 Tbsp olive oil 1 med onion, finely chopped 1 lb tomatoes, peeled, seeded and chopped 4 Tbsp fresh parsley, chopped 1 lg clove garlic, minced Pinch cayenne^
33208
15 min
%1/2 cup plus 3 tbsp olive oil
1 med onion, finely chopped
1 lb tomatoes, peeled, seeded and chopped
4 tbsp fresh parsley, chopped
1 large clove garlic, minced
Pinch cayenne
Freshly ground pepper
1 lb uncooked large shrimp, peeled with tails intact
1/4 cup orzo
4 oz feta cheese, crumbled
1/2 cup plus 3 Tbsp olive oil
1 med onion, finely chopped
1 lb tomatoes, peeled, seeded and chopped
4 Tbsp fresh parsley, chopped
1 lg clove garlic, minced
Pinch cayenne
Freshly ground pepper
1 lb uncooked lg shrimp, peeled with tails intact
1/4 cup orzo
4 oz feta cheese, crumbled
Greek ShrimpB
SeafoodC
SeafoodD
Greek
6 Tbsp olive oil
1 lg onion, chopped
1 med fennel bulb, trimmed, halved, thinly sliced
3/4 tsp dried crushed red pepper
1 1/4 lb tomatoes, choppedG
1 Tbsp fresh oregano, minced or 1 tsp dried, crumbled
32 lg uncooked shrimp, peeled, deveined
6 oz feta cheese, crumbled
Fresh lemon juice
Cooked orzo (rice-shaped pasta)
Heat 4 Tbsp oil in heavy lg skillet over med heat. Add onion, fennel and red pepper. Saut
until vegetables are tender, about 6 minutes. Add tomatoes and oregano. Season with salt and pepper. Reduce heat to low and cook 5 minutes. Transfer to bowl. (can be prepared 4 hours ahead. Cover and chill.) Heat remaining 2 Tbsp oil in heavy lg skillet over medium-high heat. Add shrimp and cook until just pink and opaque, about 3 minutes. Add vegetables and heat through. Stir in cheese. Season to taBBste with lemon juice, salt and pepper. Serve over orzo. Serves: 4.
Vegetarian
Greek Shrimp 6 Tbsp olive oil 1 lg onion, chopped 1 med fennel bulb, trimmed, halved, thinly sliced 3/4 tsp dried crushed red pepper 1 1/4 lb tomatoes, chopped^
33209
20 min
20 min
L6 tbsp olive oil
1 large onion, chopped
1 medium fennel bulb, trimmed, halved, thinly sliced
3/4 tsp dried crushed red pepper
1 1/4 lbs tomatoes, chopped
1 tbsp fresh oregano, minced or 1 tsp dried, crumbled
32 large uncooked shrimp, peeled, deveined
6 oz feta cheese, crumbled
Fresh lemon juice
Cooked orzo (rice-shaped pasta)
>6 Tbsp olive oil
1 lg onion, chopped
1 med fennel bulb, trimmed, halved, thinly sliced
3/4 tsp dried crushed red pepper
1 1/4 lb tomatoes, chopped
1 Tbsp fresh oregano, minced or 1 tsp dried, crumbled
32 lg uncooked shrimp, peeled, deveined
6 oz feta cheese, crumbled
Fresh lemon juice
Cooked orzo (rice-shaped pasta)
Salmon Poached in ChampagneB
SeafoodC
SeafoodD
French
1-1/2 lb salmon steak
4 med carrot, unpeeled
4 stalks celery, including leaves
1/4 leek
1/2 cup mushrooms, sliced
2 med onion, quartered including skinsG
1 Tbsp basil, fresh
2 bay leaf
1 Tbsp dill weed, fresh
2 tsp garlic clove, minced
1 tsp parsley, fresh
1/2 tsp pepper
1 tsp saltH{1 tsp thyme, ground
8 cups water
1 Tbsp all-purpose flour
1 cup cream half & half
1/2 cup parmesan grated,
1 Tbsp margarine
Add water to 6-10 qt pot. Add carrots (unpeeled), celery, including leaves, leeks, onion, basil, bay leaves, garlic, parsley and thyme. Bring to a boil and turn down heat to simmer. Simmer for 1 hour. After 1 hour, remove everything from stock with slotted spoon and discard. Filter stock through fine mesh sieve or cheesecloth. Debone salmon and add to strained stock. Bring to a boil and simmer for about 5 to 7 min or until salmon is done (time varies depending on thickness of pieces). Remo
Xve salmon from pot with slotted spoon and set aside. Make a roux with flour and butter. Boil poaching liquid until there is about 3 cups remaining. Add half and half, salt, pepper and mushrooms. Add roux to thicken. Add salmon and simmer just until fish is reheated. Serve over boiled tiny red potatoes. Top fish with Parmesan cheese as served.
Low fat/Low Cal.]
Salmon Poached in Champagne 1-1/2 lb salmon steak 4 med carrot, unpeeled 4 stalks celery, including leaves 1/4 leek 1/2 cup mushrooms, sliced 2 med onion, quartered including skins^
33210
15 min
1-1/2 lb salmon steak
4 med carrot, unpeeled
4 stalks celery, including leaves
1/4 leek
1/2 cup mushrooms, sliced
2 med onion, quartered including skins
1 tbsp basil, fresh
2 bay leaf
1 tbsp dill weed, fresh
2 tsp garlic clove, minced
1 tsp parsley, fresh
1/2 tsp pepper
1 tsp salt
1 tsp thyme, ground
8 cups water
1 tbsp all-purpose flour
1 cup cream half & half
1/2 cup parmesan grated,
1 tbsp margarine
1-1/2 lb salmon steak
4 med carrot, unpeeled
4 stalks celery, including leaves
1/4 leek
1/2 cup mushrooms, sliced
2 med onion, quartered including skins
1 Tbsp basil, fresh
2 bay leaf
1 Tbsp dill weed, fresh
2 tsp garlic clove, minced
1 tsp parsley, fresh
1/2 tsp pepper
1 tsp salt
1 tsp thyme, ground
8 cups water
1 Tbsp all-purpose flour
1 cup cream half & half
1/2 cup parmesan grated,
1 Tbsp margarine
San Diego Fish TacoB
SeafoodC
SeafoodD
MexicanF
2 8 oz white fish fillets such as pollack, ling cod or snapper
1/2 cup canola oil
12 small, soft, warm corn tortillas
2 cups shredded cabbage
1 cup white sauce (recipe follows)
Salsa, slightly drainedGwGuacamole
1/2 cup chopped cilantro
1/2 cup chopped onions limes
Batter -----
12 oz beer
1 cup all-purpose flour
1 eggHv1 tsp salt
1 tsp dried oregano, crumbled
1 tsp paprika
1/2 tsp dry mustard
1/4 tsp cayenne
Several grinds black pepper
Check fish for bones and cut each fillet, crosswise, into eight 1 oz pieces. In a frying pan, heat oil until hot but not smoking. Dip 4 or 5 pieces of fish into the batter at a time and fry about 1 min. on each side. Don't overcook. Drain on paper towels. Put a few Tbsp of cabbage in the middle of a tortilla. Add about 1 1/2 oz of fish, a Tbsp of white sauce and salsa and guacamole to taste. Add cilantro, onions and squeeze of lime if desired. Fold. Serve immediately. Yield: makes about 12
tacos.
To make batter: combine beer, flour and egg; mix until blended. Add remaining ingredients and mix well; allow batter to sit for 1 hour.
White sauce: combine 3/4 cup mayonnaise, 1/4 cup low-fat yogurt, 1/2 tsp minced garlic and 1 Tbsp chopped cilantro. Makes 1 cup.
Low fat/Low Cal.
San Diego Fish Taco 2 8 oz white fish fillets such as pollack, ling cod or snapper 1/2 cup canola oil 12 small, soft, warm corn tortillas 2 cups shredded cabbage 1 cup white sauce (recipe follows) Salsa, slightly drained^
33211
15 min
2 8 oz white fish fillets such as pollack, ling cod or snapper
1/2 cup canola oil
12 small, soft, warm corn tortillas
2 cups shredded cabbage
1 cup white sauce (recipe follows)
Salsa - slightly drained
Guacamole
1/2 cup chopped cilantro
1/2 cup chopped onions limes
Batter -----
12 oz beer
1 cup all-purpose flour
1 egg
1 tsp salt
1 tsp dried oregano, crumbled
1 tsp paprika
1/2 tsp dry mustard
1/4 tsp cayenne
Several grinds black pepper
2 8 oz white fish fillets such as pollack, ling cod or snapper
1/2 cup canola oil
12 small, soft, warm corn tortillas
2 cups shredded cabbage
1 cup white sauce (recipe follows)
Salsa, slightly drained
Guacamole
1/2 cup chopped cilantro
1/2 cup chopped onions limes
Batter -----
12 oz beer
1 cup all-purpose flour
1 egg
1 tsp salt
1 tsp dried oregano, crumbled
1 tsp paprika
1/2 tsp dry mustard
1/4 tsp cayenne
Several grinds black pepper
A*Steamed Mussels with Curry and Lemon GrassB
SeafoodC
SeafoodD
East IndianF
1 cup dry white wine
1 cup heavy cream
2 garlic cloves, minced
1 Tbsp shallot, minced
1 stalk fresh lemon grass, lower 6", outer leaves discarded and root ends trimmed, cut into 1" piecesG
2 tsp curry powder
1 1/2 lb black mussels, scrubbed well in several changes of water and beards pulled off
1 Tbsp thinly sliced scallion
1 Tbsp unsalted butter
In a 5-6 qt heavy kettle bring wine and cream to a boil with garlic, shallot, lemon grass, and curry powder. Add mussels and cook, covered, over moderately high heat 4 to 6 min, or until opened, discarding any unopened ones and lemon grass. Using a slotted spoon divide mussels among 4 bowls. Add to liquid remaining in kettle scallion, butter, salt and pepper to taste, stirring until butter is incorporated, spoon over mussels.
Vegetarian]
Steamed Mussels with Curry and Lemon Grass 1 cup dry white wine 1 cup heavy cream 2 garlic cloves, minced 1 Tbsp shallot, minced 1 stalk fresh lemon grass, lower 6", outer leaves discarded and root ends trimmed, cut into 1" pieces^
33212
c1 cup dry white wine
1 cup heavy cream
2 garlic cloves, minced
1 tbsp shallot, minced
1 stalk fresh lemon grass - lower 6", outer leaves discarded and root ends trimmed, cut into 1" pieces
2 tsp curry powder
1 1/2 lb black mussels, scrubbed well in several changes of water and beards pulled off
1 tbsp thinly sliced scallion
1 tbsp unsalted butter
]1 cup dry white wine
1 cup heavy cream
2 garlic cloves, minced
1 Tbsp shallot, minced
1 stalk fresh lemon grass, lower 6", outer leaves discarded and root ends trimmed, cut into 1" pieces
2 tsp curry powder
1 1/2 lb black mussels, scrubbed well in several changes of water and beards pulled off
Place the salmon steaks in a shallow baking dish. Combine all the remaining ingredients and pour over the steaks. Marinate the steaks in the refrigerator for at least 4 hours, turning occasionally. Place the fish on a well greased grill or broiler 4" from moderately hot coals or other heat source. Cook 10 min. per" of thickness (half the time on each side) or until the fish flakes easily with a fork. Baste with the sauce when turning.
Vegetarian]
Teriyaki Salmon Steaks 4 salmon steaks (1-1/2 lb) 1/4 cup chopped onion 1/4 cup oil 2 Tbsp brown sugar 1/4 cup white wine 2 Tbsp lemon juice 1 clove garlic, minced^
33213
4 hrs
4 salmon steaks (1-1/2 lb)
1/4 cup chopped onion
1/4 cup oil
2 tbsp brown sugar
1/4 cup white wine
2 tbsp lemon juice
1 clove garlic, minced
1/2 tsp freshly grated ginger
1/4 cup soy sauce
4 salmon steaks (1-1/2 lb)
1/4 cup chopped onion
1/4 cup oil
2 Tbsp brown sugar
1/4 cup white wine
2 Tbsp lemon juice
1 clove garlic, minced
1/2 tsp freshly grated ginger
1/4 cup soy sauce
Armenian PotatoesB
PotatoesC Side DishD
Middle EastFx1 1/2 lb old potatoes, large
2 oz oil
3 Tbsp tomato paste
1/4 pt water
1 tsp salt
1 tsp paprika
6 cloves garlic, choppedG#2 oz parsley, finely chopped
PepperI}Wash & peel potatoes, cut into a sm dice. Stir all the ingredients and mix in the potatoes. Bake for about 45 mins at 325
Quick & Easy]
Armenian Potatoes 1 1/2 lb old potatoes, large 2 oz oil 3 Tbsp tomato paste 1/4 pt water 1 tsp salt 1 tsp paprika 6 cloves garlic, chopped^
33214
8 min
45 min
1 1/2 lb old potatoes, large
2 oz oil
3 tbsp tomato paste
1/4 pt water
1 tsp salt
1 tsp paprika
6 cloves garlic, chopped
2 oz parsley, finely chopped
Pepper
1 1/2 lb old potatoes, large
2 oz oil
3 Tbsp tomato paste
1/4 pt water
1 tsp salt
1 tsp paprika
6 cloves garlic, chopped
2 oz parsley, finely chopped
Pepper
A5Baked Maple Grits with Wild Mushrooms and Country HamB
VegetablesC Side DishD
AmericanF
1 3/4 cups chicken stock
3/4 cup milk
3/4 cup stone-ground grits
3 Tbsp unsalted butter
1/4 cup grated parmesan cheese
Salt to taste
1 Tbsp olive oilG
12 oz wild mushrooms (crimini, shiitake, or portobello), sliced
1 garlic clove, minced
2 Tbsp white wine
1/2 tsp fresh thyme
6 oz thinly sliced honey-baked ham, cut into stripsHK1 Tbsp unsalted butter, melted
1/4 cup maple syrup
1/4 cup red chile flakes
Preheat the oven to 325
f. Butter a 9"X12" baking dish. Bring the stock and milk to a boil in a med saucepan. Slowly pour in the grits, stirring constantly. Cover and simmer, stirring occasionally, for 18 to 20 min. or until the stock and milk have been absorbed. Stir in the butter and Parmesan. Season to taste with salt and pour into the buttered dish. Heat a med saut
pan and pour in the olive oil. Add the mushrooms and garlic, saut
ing until the mushrooms are wilted. Pour in the white
kwine and thyme, and simmer until the liquid is evaporated. Spread mushrooms over grits. Layer the ham evenly over the mushrooms. Combine the melted butter, maple syrup, and the red chile flakes in a sm bowl; pour over the ham. Bake in the oven for 20 to 25 min. or until the ham is crispy. Yields 4-6 servings.
From Stephan Pyles cookbook" New Tastes from Texas."
Holiday
Baked Maple Grits with Wild Mushrooms and Country Ham 1 3/4 cups chicken stock 3/4 cup milk 3/4 cup stone-ground grits 3 Tbsp unsalted butter 1/4 cup grated parmesan cheese Salt to taste 1 Tbsp olive oil^
33215
25 min
25 min
1 3/4 cups chicken stock
3/4 cup milk
3/4 cup stone-ground grits
3 tbsp unsalted butter
1/4 cup grated parmesan cheese
Salt to taste
1 tbsp olive oil
12 oz wild mushrooms (crimini, shiitake, or portobello), sliced
1 garlic clove, minced
2 tbsp white wine
1/2 tsp fresh thyme
6 oz thinly sliced honey-baked ham, cut into strips
1 tbsp unsalted butter, melted
1/4 cup maple syrup
1/4 cup red chile flakes
1 3/4 cups chicken stock
3/4 cup milk
3/4 cup stone-ground grits
3 Tbsp unsalted butter
1/4 cup grated parmesan cheese
Salt to taste
1 Tbsp olive oil
12 oz wild mushrooms (crimini, shiitake, or portobello), sliced
1 garlic clove, minced
2 Tbsp white wine
1/2 tsp fresh thyme
6 oz thinly sliced honey-baked ham, cut into strips
1 Tbsp unsalted butter, melted
1/4 cup maple syrup
1/4 cup red chile flakes
Baked Penne with Three CheesesB
CheeseC Side DishD
ItalianF
6 Tbsp unsalted butter
6 Tbsp all-purpose flour
4 cup milk
1 1/2 cup fontina cheese, grated
1/2 lb gorgonzola, crumbled
1 cup parmesan cheese, grated
Salt and fresh ground black pepperG63/4 lb uncooked penne pasta
1/2 cup fresh bread crumbs
In lg saucepan over med heat, melt butter. Whisk in flour and cook, stirring constantly, for 2 min.; do not brown. Gradually whisk in milk and cook, stirring constantly, until sauce is smooth and thickened, about 5 min. Add the Fontina, Gorgonzola and Parmesan and stir until cheeses melt. Season to taste with salt and pepper. Remove from heat; set aside. Preheat an oven to 375
f. Oil a shallow 2 1/2-qrt baking dish. Fill a lg pot three-fourths full with water, salt it lightly and bring to
3 a boil over high heat. Add pasta and cook until al dente, 10-12 min. Drain and add to sauce. Toss gently. Transfer pasta and sauce to prepared dish. Sprinkle top evenly with bread crumbs. Bake until top is golden and sauce is bubbling, 25-30 min. Let cool for 5 min, then spoon into warmed bowls and serve.
Vegetarian
Baked Penne with Three Cheeses 6 Tbsp unsalted butter 6 Tbsp all-purpose flour 4 cup milk 1 1/2 cup fontina cheese, grated 1/2 lb gorgonzola, crumbled 1 cup parmesan cheese, grated Salt and fresh ground black pepper^
33216
22 min
30 min
6 tbsp unsalted butter
6 tbsp all-purpose flour
4 cup milk
1 1/2 cup fontina cheese, grated
1/2 lb gorgonzola, crumbled
1 cup parmesan cheese, grated
Salt and fresh ground black pepper
3/4 lb uncooked penne pasta
1/2 cup fresh bread crumbs
6 Tbsp unsalted butter
6 Tbsp all-purpose flour
4 cup milk
1 1/2 cup fontina cheese, grated
1/2 lb gorgonzola, crumbled
1 cup parmesan cheese, grated
Salt and fresh ground black pepper
3/4 lb uncooked penne pasta
1/2 cup fresh bread crumbs
A#Baked Spaghetti Squash with GruyereB
VegetablesC Side DishD
CaliforniaF
3 lb spaghetti squash
1 cup gruyere cheese, grated
1/4 cup chopped parsley
2 Tbsp butter
1 garlic clove, finely chopped
1/4 tsp salt
1/4 tsp freshly ground pepper
G(Saut
d Mushrooms with Spinach and Pepper
Using sharp knife, deeply pierce squash in several places. Put squash in a hollow baking pan and bake at 375
f for 1 1/4 hours or until shell gives to gentle pressure, turning over half way through baking time.
Cut squash in half lengthwise; scoop out seeds and fibers. Pull apart the strands with a fork and put into a lg bowl. Add cheese, parsley, butter, garlic, salt and pepper; toss. Place on lg platter and top with Saut
d Mushrooms with Spinach and Pepper. Makes 4 servings.
Vegetarian]
Baked Spaghetti Squash with Gruyere 3 lb spaghetti squash 1 cup gruyere cheese, grated 1/4 cup chopped parsley 2 Tbsp butter 1 garlic clove, finely chopped 1/4 tsp salt 1/4 tsp freshly ground pepper^
33217
8 min
l 1 1/2 hrs
3 lb spaghetti squash
1 cup gruyere cheese, grated
1/4 cup chopped parsley
2 tbsp butter
1 garlic clove, finely chopped
1/4 tsp salt
1/4 tsp freshly ground pepper
d Mushrooms with Spinach and Pepper
3 lb spaghetti squash
1 cup gruyere cheese, grated
1/4 cup chopped parsley
2 Tbsp butter
1 garlic clove, finely chopped
1/4 tsp salt
1/4 tsp freshly ground pepper
d Mushrooms with Spinach and Pepper
Basic QuicheB
CheeseC Side DishD
CaliforniaFV1 pate bris
8 eggs
1 cup heavy cream
1 tsp salt
1 Tbsp cracked pepper
1/2 tsp nutmegG
1 cup chopped smoked ham or crumbled crisp bacon
2 cups gruyere or fontina cheese, grated
3 Tbsp parmesan cheese, grated
2 Tbsp unsalted butter, melted
Roll out pastry to about 1/4" thickness on floured work surface. Roll up over rolling pin and unroll over quiche dish. Trim sides and crimp rim by pinching and set aside. Mix together eggs, cream, salt, pepper and nutmeg with a whisk. Pour one-third of mixture into quiche pan lined with pastry. Sprinkle the meat in an even layer over the egg mixture. Sprinkle Gruyere in an even layer and pour remaining egg mixture over all. Sprinkle Parmesan over top and drizzle butter over parmesan. Bake B
in preheated 350
f. oven for 65 min. or until entire quiche domes up and browns nicely. Quiche will fall when removed from oven. Serves 6-8. By Chef Harry.
Vegetarian]cBasic Quiche 1 pate bris
e 8 eggs 1 cup heavy cream 1 tsp salt 1 Tbsp cracked pepper 1/2 tsp nutmeg^
33218
20 min
l 1 1/4 hrs
1 pate bris
8 eggs
1 cup heavy cream
1 tsp salt
1 tbsp cracked pepper
1/2 tsp nutmeg
1 cup chopped smoked ham or crumbled crisp bacon
2 cups gruyere or fontina cheese, grated
3 tbsp parmesan cheese, grated
2 tbsp unsalted butter, melted
1 pate bris
8 eggs
1 cup heavy cream
1 tsp salt
1 Tbsp cracked pepper
1/2 tsp nutmeg
1 cup chopped smoked ham or crumbled crisp bacon
2 cups gruyere or fontina cheese, grated
3 Tbsp parmesan cheese, grated
2 Tbsp unsalted butter, melted
Best-Ever Baked BeansB
BeansC Side DishD
SouthwesternF
5 lb pork and beans, canned
1/2 cup onion, chopped
1/2 cup celery, chopped
1/3 cup bell pepper, chopped
2 Tbsp mustard, prepared
1/2 cup molasses
1 tsp worcestershire sauceG]3 drops tabasco
1/2 cup barbecue sauce
1/2 cup catsup
2 strip bacon, uncooked and cut in half
#Combine all ingredients, except in bacon, in lg ovenproof container. Lay bacon strips on top. Place on smoker grid and smoke for 2 to 2-1/2 hours.
Note: if you don't have a smoker, you can cook at about 350
f for about 45 min. to 1 hour, until the bacon is curling. Makes 8 to 10 servings.
Low Cost]
Best-Ever Baked Beans 5 lb pork and beans, canned 1/2 cup onion, chopped 1/2 cup celery, chopped 1/3 cup bell pepper, chopped 2 Tbsp mustard, prepared 1/2 cup molasses 1 tsp worcestershire sauce^
33219
15 min
l 2 1/4 hrs
5 lb pork and beans, canned
1/2 cup onion, chopped
1/2 cup celery, chopped
1/3 cup bell pepper, chopped
2 tbsp mustard, prepared
1/2 cup molasses
1 tsp worcestershire sauce
3 drops tabasco
1/2 cup barbecue sauce
1/2 cup catsup
2 strip bacon, uncooked and cut in half
5 lb pork and beans, canned
1/2 cup onion, chopped
1/2 cup celery, chopped
1/3 cup bell pepper, chopped
2 Tbsp mustard, prepared
1/2 cup molasses
1 tsp worcestershire sauce
3 drops tabasco
1/2 cup barbecue sauce
1/2 cup catsup
2 strip bacon, uncooked and cut in half
Bow Ties & BroccoliB
VegetablesC Side DishD
ItalianF
1/2 lb bow tie pasta, cooked
2 lg stalks broccoli, florets separated from stems, stems peeled and thinly sliced
1 lg sweet red pepper, diced
1 1/2 cups canned vegetable broth
1 Tbsp olive oilG~1/3 cup fresh grated parmesan cheese
3 lg cloves garlic, minced
1/4 tsp salt
Red pepper flakes
Freshly grated parmesan cheese
Heat oil in 12" non-stick skillet over medium-high heat. Add garlic, broccoli stems and salt. Cook, uncovered, until very hot, about 2 minutes, stirring often. Add broccoli florets, sweet red pepper and vegetable broth. Bring to boil. Simmer 1 minute. Add pasta. Simmer, uncovered, until pasta is hot and broccoli is just beginning to be tender, about 3 minutes, adding more broth as needed. Add cheese and red pepper flakes. Toss well. Heat through, about 1 minute. Adjust seasonings to taste.B" Serve hot. Makes 2 to 3 servings.
Vegetarian]
Bow Ties & Broccoli 1/2 lb bow tie pasta, cooked 2 lg stalks broccoli, florets separated from stems, stems peeled and thinly sliced 1 lg sweet red pepper, diced 1 1/2 cups canned vegetable broth 1 Tbsp olive oil^
33220
L1/2 lb bow tie pasta, cooked
2 large stalks broccoli, florets separated from stems, stems peeled and thinly sliced
1 large sweet red pepper, diced
1 1/2 cups canned vegetable broth
1 tbsp olive oil
1/3 cup fresh grated parmesan cheese
3 large cloves garlic, minced
1/4 tsp salt
Red pepper flakes
Freshly grated parmesan cheese
?1/2 lb bow tie pasta, cooked
2 lg stalks broccoli, florets separated from stems, stems peeled and thinly sliced
1 lg sweet red pepper, diced
1 1/2 cups canned vegetable broth
1 Tbsp olive oil
1/3 cup fresh grated parmesan cheese
3 lg cloves garlic, minced
1/4 tsp salt
Red pepper flakes
Freshly grated parmesan cheese
Brown Rice CasseroleB
TofuC Side DishD
AmericanF`4 cup cooked brown rice
1/2 block of tofu
1 lg onion
2 md carrots
2 celery stalks
1 green pepper
2 md zucchini
6 oz mushrooms, wiped clean
1 Tbsp olive oil
1 Tbsp butter
3 garlic cloves, finely chopped
1 tsp nutritional yeast (optional)
1 tsp ground cumin seedsH
1 tsp salt
1 cup mushroom broth or vegetable stock, or water
6 oz grated cheese (jack, muenster, cheddar or gouda)
Pepper
Fresh herbs, for garnish (parsley, cilantro, thyme or marjoram)
Cook rice. Set the tofu on a slanted board or pan to drain and prepare the vegetables. Chop the onion, carrots, celery, pepper and zucchini into pieces about 1/2" square. Quarter mushrooms if they are small, and cut them into sixths or eighths if they are large. Cut the tofu into 1/2" cubes. Heat the olive oil and the butter and fry the onion over med heat until it is lightly browned, about 5 minutes. Add the garlic, yeast, if using, cumin and salt. Stir until blended and cook for 1 minute
. Add the carrots, celery, green pepper and 1/2 cup of the liquid, cover pan, and braise the vegetables until they begin to soften, about 5 minutes. Add the zucchini and mushrooms and cook 7 to 10 minutes. The vegetables should be nearly, but not completely, cooked. If the pan gets dry while they cook, add a little more liquid. Preheat oven to 350
f. Combine the vegetables with rice and cheese. Season with salt and plenty of freshly ground black pepper. Gently mix in the tofu, and put mix
ture into lightly oiled casserole. Add a little more liquid to moisten. Cover with foil and bake 1/2 hour. Remove foil and bake 15 minutes. Garnish with fresh herbs. Yield: 6 servings This was one of the most popular dishes at Greens Restaurant in San Francisco.
Vegetarian]uBrown Rice Casserole 4 cup cooked brown rice 1/2 block of tofu 1 lg onion 2 md carrots 2 celery stalks 1 green pepper^
33221
18 min
4 cup cooked brown rice
1/2 block of tofu
1 lg onion
2 md carrots
2 celery stalks
1 green pepper
2 md zucchini
6 oz mushrooms, wiped clean
1 tbsp olive oil
1 tbsp butter
3 garlic cloves, finely chopped
1 tsp nutritional yeast (optional)
1 tsp ground cumin seeds
1 tsp salt
1 cup mushroom broth or vegetable stock, or water
6 oz grated cheese (jack, muenster, cheddar or gouda)
Pepper
Fresh herbs, for garnish (parsley, cilantro, thyme or marjoram)
4 cup cooked brown rice
1/2 block of tofu
1 lg onion
2 md carrots
2 celery stalks
1 green pepper
2 md zucchini
6 oz mushrooms, wiped clean
1 Tbsp olive oil
1 Tbsp butter
3 garlic cloves, finely chopped
1 tsp nutritional yeast (optional)
1 tsp ground cumin seeds
1 tsp salt
1 cup mushroom broth or vegetable stock, or water
6 oz grated cheese (jack, muenster, cheddar or gouda)
Pepper
Fresh herbs, for garnish (parsley, cilantro, thyme or marjoram)
Cajun Style Baked BeansB
BeansC Side DishD
Southwestern
2 1/2 cups cooked pinto beans
1/2 cup ketchup
1/2 cup honey
1 cup chablis wine
2 tsp louisiana red hot sauce
2 Tbsp mustard seed
1 med onion choppedG>1 lg bell pepper chopped
1 tsp minced garlic
6 strips of bacon
The beans should be cooked and seasoned as you normally would. Put the beans in a lg enough baking dish or bowl to accommodate the beans plus the remaining ingredients. In a separate bowl stir the remaining ingredients together until the honey is completely mixed in. Pour the honey/wine mixture over the beans and stir. Top with bacon strips in a criss-cross pattern. Bake at 400
for about an hour. It's finished cooking when most of the liquid has cooked out and you see sm bubbles popping tB
hrough the beans.
Party]
Cajun Style Baked Beans 2 1/2 cups cooked pinto beans 1/2 cup ketchup 1/2 cup honey 1 cup chablis wine 2 tsp louisiana red hot sauce 2 Tbsp mustard seed 1 med onion chopped^
33222
15 min
2 1/2 cups cooked pinto beans
1/2 cup ketchup
1/2 cup honey
1 cup chablis wine
2 tsp louisiana red hot sauce
2 tbsp mustard seed
1 med onion chopped
1 large bell pepper chopped
1 tsp minced garlic
6 strips of bacon
2 1/2 cups cooked pinto beans
1/2 cup ketchup
1/2 cup honey
1 cup chablis wine
2 tsp louisiana red hot sauce
2 Tbsp mustard seed
1 med onion chopped
1 lg bell pepper chopped
1 tsp minced garlic
6 strips of bacon
Cheddar Pea SaladB
VegetablesC Side DishD
CaliforniaF
1 cup mayonnaise
1/4 cup minced sweet gherkins
1 Tbsp prepared yellow mustard
1 Tbsp celery seed
1 Tbsp sweet paprika
1 lb frozen young peas
1-1/2 cups mild cheddar cheese, shredded or chunked
Mix mayonnaise, gherkins, mustard, celery seed and paprika. Gently stir in peas, while still frozen, and the cheese. Cover and refrigerate until ready to serve and peas are thawed. Keeps up to 48 hours. Serves 6-8 for lunch or up to 24 for appetizer. By Chef Harry
Low Cost
Cheddar Pea Salad 1 cup mayonnaise 1/4 cup minced sweet gherkins 1 Tbsp prepared yellow mustard 1 Tbsp celery seed 1 Tbsp sweet paprika 1 lb frozen young peas 1-1/2 cups mild cheddar cheese, shredded or chunked^
33223
10 min
1 cup mayonnaise
1/4 cup minced sweet gherkins
1 tbsp prepared yellow mustard
1 tbsp celery seed
1 tbsp sweet paprika
1 lb frozen young peas
1-1/2 cups mild cheddar cheese, shredded or chunked
1 cup mayonnaise
1/4 cup minced sweet gherkins
1 Tbsp prepared yellow mustard
1 Tbsp celery seed
1 Tbsp sweet paprika
1 lb frozen young peas
1-1/2 cups mild cheddar cheese, shredded or chunked
Cheesy SpinachB
VegetablesC Side DishD
AmericanF
1/2 cup unsalted butter
1/2 tsp garlic, minced
1 tsp salt
2 cups frozen chopped spinach, wrung out in a towel and chopped againG}4 eggs, slightly beaten
1/2 cup cream
1 cup shredded fontina cheese
3/4 cup plain bread crumbs
3/4 cup grated Parmesan cheese
Heat butter in heavy saut
pan over med-high heat until foam subsides. Add garlic and salt to pan and stir for 2 minutes. Add spinach and stir 1 minute. Remove from heat and allow to cool. Mix together eggs, cream and fontina. Stir in spinach and bread crumbs. Place mixture in an 8"x12" buttered ovenproof casserole and sprinkle parmesan over top. Bake in preheated 350
f oven for 35 to 40 min. or until puffy and golden. Serves 6-8. By Chef Harry
Vegetarian]
Cheesy Spinach 1/2 cup unsalted butter 1/2 tsp garlic, minced 1 tsp salt 2 cups frozen chopped spinach, wrung out in a towel and chopped again^
33224
15 min
50 min
1/2 cup unsalted butter
1/2 tsp garlic, minced
1 tsp salt
2 cups frozen chopped spinach, wrung out in a towel and chopped again
4 eggs, slightly beaten
1/2 cup cream
1 cup shredded fontina cheese
3/4 cup plain bread crumbs
3/4 cup grated Parmesan cheese
1/2 cup unsalted butter
1/2 tsp garlic, minced
1 tsp salt
2 cups frozen chopped spinach, wrung out in a towel and chopped again
4 eggs, slightly beaten
1/2 cup cream
1 cup shredded fontina cheese
3/4 cup plain bread crumbs
3/4 cup grated Parmesan cheese
Chicken-Chile Fried RiceB
RiceC Side DishD
CaliforniaF
4 cups jasmine rice, cold left over from refrigerator
6 to 8 oz of boneless chicken breast cut into bite sized pieces
2 Tbsp garlic, chopped
2 Tbsp of vegetable oil
3 Tbsp of oyster sauceG
6 to 8 thai chilies, diced
2 Tbsp of fish sauce
White pepper to taste
Garnish with cilantro/basil leaves and sliced cucumber
Optional: chilies, dry, smokedI
Heat a well seasoned Wok. Add the oil and heat until hot, add the chicken stir fry. Add garlic and chopped chilies when chicken is still pink. Add Oyster Sauce and rice. Stir fry. Add the fish sauce and Kraopao and stir until leaves are wilted.L
Quick & Easy
Chicken-Chile Fried Rice 4 cups jasmine rice, cold left over from refrigerator 6 to 8 oz of boneless chicken breast cut into bite sized pieces 2 Tbsp garlic, chopped 2 Tbsp of vegetable oil 3 Tbsp of oyster sauce^
33225
12 min
25 min
]4 cups jasmine rice, cold left over from refrigerator
6 to 8 oz of boneless chicken breast cut into bite sized pieces
2 tbsp garlic, chopped
2 tbsp of vegetable oil
3 tbsp of oyster sauce
6 to 8 thai chilies, diced
2 tbsp of fish sauce
White pepper to taste
Garnish with cilantro/basil leaves and sliced cucumber
Optional: chilies, dry, smoked
Y4 cups jasmine rice, cold left over from refrigerator
6 to 8 oz of boneless chicken breast cut into bite sized pieces
2 Tbsp garlic, chopped
2 Tbsp of vegetable oil
3 Tbsp of oyster sauce
6 to 8 thai chilies, diced
2 Tbsp of fish sauce
White pepper to taste
Garnish with cilantro/basil leaves and sliced cucumber
Optional: chilies, dry, smoked
Crisp-Fried Tofu and GreensB
TofuC Side DishD
CaliforniaF
2 cakes of tofu
1/2 cup water or vegetable stock
1 tsp cornstarch
1/2 cup cornmeal or cornstarch
Marinade ----
1/3 cup soy sauce
14 cup rice vinegarG
1 Tbsp finely grated ginger root
2 cloves garlic, minced
Dash of cayenne
Sauce----
3 Tbsp soy sauce
1/4 cup dry sherry
2 tsp rice vinegarH
2 tsp honey or brown sugar
Vegetables ----
3 Tbsp oil
3 cloves garlic, minced
1 cup thinly sliced onion
6 cups mix of coarsely chopped pak choi, chard, kale, nappa cabbage or 9 cups chopped spinach
Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu crosswise into 1/2" thick slices, then diagonally, to make 4 triangles. Combine marinade ingredients and mix well. Arrange tofu triangles in one layer in a dish and cover with marinade. Allow to sit for at least 10 min to absorb the flavors. Prepare sauce mix by combining all ingredients in a sm bowl. In a separate bowl mix the water or stock and the 1 tsp cornstarch. Dredge marinated tofu pieces in cornmeal or cornstar
Jch and fry over med heat in 1/8 to 1/4" of oil, for 3-4 min on each side. Drain and keep warm in 200
f oven. Add leftover marinade to sauce mix. Heat 3 Tbsp oil in wok. Stir-fry garlic and onion until onion is tender. Add greens and continue stir-frying until just wilted but not mushy. Add sauce mix and cornstarch mix and stir.
Low fat/Low cal.
Crisp-Fried Tofu and Greens 2 cakes of tofu 1/2 cup water or vegetable stock 1 tsp cornstarch 1/2 cup cornmeal or cornstarch Marinade ---- 1/3 cup soy sauce 14 cup rice vinegar^
33226
2 cakes of tofu
1/2 cup water or vegetable stock
1 tsp cornstarch
1/2 cup cornmeal or cornstarch
Marinade ----
1/3 cup soy sauce
14 cup rice vinegar
1 tbsp finely grated ginger root
2 cloves garlic, minced
Dash of cayenne
Sauce----
3 tbsp soy sauce
1/4 cup dry sherry
2 tsp rice vinegar
2 tsp honey or brown sugar
Vegetables ----
3 tbsp oil
3 cloves garlic, minced
1 cup thinly sliced onion
6 cups mix of coarsely chopped pak choi, chard, kale, nappa cabbage or 9 cups chopped spinach
2 cakes of tofu
1/2 cup water or vegetable stock
1 tsp cornstarch
1/2 cup cornmeal or cornstarch
Marinade ----
1/3 cup soy sauce
14 cup rice vinegar
1 Tbsp finely grated ginger root
2 cloves garlic, minced
Dash of cayenne
Sauce----
3 Tbsp soy sauce
1/4 cup dry sherry
2 tsp rice vinegar
2 tsp honey or brown sugar
Vegetables ----
3 Tbsp oil
3 cloves garlic, minced
1 cup thinly sliced onion
6 cups mix of coarsely chopped pak choi, chard, kale, nappa cabbage or 9 cups chopped spinach
Crunchy Roasted PotatoesB
VegetablesC Side DishD
CaliforniaFO8 sm potatoes
2 Tbsp olive oil
Sea salt to taste
1 Tbsp dried herbs de Provence
Preheat oven to 190 cup / 375
F / Gas 5. Cut each potato into thin slices only three-quarters of the way through the potato, so they remain whole. Place on a baking sheet and brush lightly with oil and then sprinkle with the sea salt and about half of the dried herbs. Roast for 40 minutes, then turn and add the remaining herbs and a little oil, only if necessary. Roast for a further 20-30 min. and then serve. Yield: 4 servings.
Quick & Easy]hCrunchy Roasted Potatoes 8 sm potatoes 2 Tbsp olive oil Sea salt to taste 1 Tbsp dried herbs de Provence^
33227
10 min
l 1 1/2 hrs
U8 sm potatoes
2 tbsp olive oil
Sea salt to taste
1 tbsp dried herbs de Provence
Q8 sm potatoes
2 Tbsp olive oil
Sea salt to taste
1 Tbsp dried herbs de Provence
Curried Carrot FrittersB
VegetablesC Side DishD
East IndianFw1/2 cup flour
1/4 tsp salt
1 egg, slightly beaten
1 Tbsp vegetable oil
1/2 cup flat beer
1 tsp curry powder
1 egg white
G*1/2 lb carrots, peeled and coarsely grated
Combine flour, salt, egg, oil and beer to make a smooth batter. Cover with plastic wrap for several hours at room temp, the longer the better (it can also be refrigerated overnight). Stir in curry powder. Beat egg white until stiff and fold it into the batter. Gently fold in carrots. Drop lg spoonfuls of mixture into 375
f vegetable oil, and cook about one min. on each side. The oil doesn't need to be more than 1" deep for this. Remove fritters with a slotted spoon, and drain on paper towB$els. Serve hot. Makes four servings.
Low fat/Low Cal.]
Curried Carrot Fritters 1/2 cup flour 1/4 tsp salt 1 egg, slightly beaten 1 Tbsp vegetable oil 1/2 cup flat beer 1 tsp curry powder 1 egg white^
33228
k 1 1/4 hrs
10 min
1/2 cup flour
1/4 tsp salt
1 egg, slightly beaten
1 tbsp vegetable oil
1/2 cup flat beer
1 tsp curry powder
1 egg white
1/2 lb carrots, peeled and coarsely grated
1/2 cup flour
1/4 tsp salt
1 egg, slightly beaten
1 Tbsp vegetable oil
1/2 cup flat beer
1 tsp curry powder
1 egg white
1/2 lb carrots, peeled and coarsely grated
Dirty RiceB
RiceC Side DishD
SouthernF
2 med onions, finely chopped
1 green pepper, finely chopped
2 ribs celery, finely chopped
3 cloves garlic, crushed
1/2 lb chicken giblets, diced
1 lb bulk sausage, crumbled
1/2 cup bacon drippings or oilG
1/2 cup flour
2 cup water
Salt and pepper to taste
Tabasco sauce to taste
6 green onion tops, chopped
6 sprigs parsley, chopped
9 cup hot cooked rice
Prepare vegetables as directed in food processor. Add crushed garlic. Chop chicken giblets in same manner; set aside. Brown sausage in lg pot. Remove and set aside. To sausage drippings, add enough bacon drippings or oil to make 1/2 cup. Add flour and brown, stirring constantly, over med heat until the roux is very dark brown, about the color of an old penny. Be very careful not to scorch roux. Immediately add chopped vegetables and stir and cook a few minutes; then add chopped chicken gibB
lets and cook until the pink color is gone. Add water, sausage and seasonings and simmer two hours or more. Thirty min. before serving, add onion tops and parsley. Before serving add hot cooked rice and mix well.
Dirty Rice 2 med onions, finely chopped 1 green pepper, finely chopped 2 ribs celery, finely chopped 3 cloves garlic, crushed 1/2 lb chicken giblets, diced 1 lb bulk sausage, crumbled 1/2 cup bacon drippings or oil^
33229
12 min
2 hrs
f2 med onions, finely chopped
1 green pepper, finely chopped
2 ribs celery, finely chopped
3 cloves garlic, crushed
1/2 lb chicken giblets, diced
1 lb bulk sausage, crumbled
1/2 cup bacon drippings or oil
1/2 cup flour
2 cup water
Salt and pepper to taste
Tabasco sauce to taste
6 green onion tops, chopped
6 sprigs parsley, chopped
9 cup hot cooked rice
b2 med onions, finely chopped
1 green pepper, finely chopped
2 ribs celery, finely chopped
3 cloves garlic, crushed
1/2 lb chicken giblets, diced
1 lb bulk sausage, crumbled
1/2 cup bacon drippings or oil
1/2 cup flour
2 cup water
Salt and pepper to taste
Tabasco sauce to taste
6 green onion tops, chopped
6 sprigs parsley, chopped
9 cup hot cooked rice
A1Dry Potatoes with Ginger and Garlic (Sookhe Aloo)B
VegetablesC Side DishD
East IndianF
8 med potatoes
1/4 cup fresh ginger, chopped
3 lg cloves garlic
4 Tbsp water
1/2 tsp ground turmeric
3/4 tsp salt
1/2 tsp cayenne pepper
G'1 tsp fennel seeds
5 Tbsp vegetable oil
Boil, cool, peel and dice potatoes into 3/4" cubes. Puree the ginger, garlic, water, turmeric, salt and cayenne to make a paste. Heat the oil. Add the fennel to the very hot oil and stir a couple of times. Then add the paste and stir for a couple of minutes. Finally add the potatoes and stir until they have a golden brown crust on them. The paste should stick to the potatoes and form the crust. Madhur Jaffrey's" Illustrated Indian Cookery" Serves 4-5
Vegetarian]
Dry Potatoes with Ginger and Garlic (Sookhe Aloo) 8 med potatoes 1/4 cup fresh ginger, chopped 3 lg cloves garlic 4 Tbsp water 1/2 tsp ground turmeric 3/4 tsp salt 1/2 tsp cayenne pepper^
33230
8 med potatoes
1/4 cup fresh ginger, chopped
3 lg cloves garlic
4 tbsp water
1/2 tsp ground turmeric
3/4 tsp salt
1/2 tsp cayenne pepper
1 tsp fennel seeds
5 tbsp vegetable oil
8 med potatoes
1/4 cup fresh ginger, chopped
3 lg cloves garlic
4 Tbsp water
1/2 tsp ground turmeric
3/4 tsp salt
1/2 tsp cayenne pepper
1 tsp fennel seeds
5 Tbsp vegetable oil
Escalloped CornB
VegetablesC Side DishD
AmericanF
1 sm green pepper
1/2 onion, minced
1/2 cup milk
1 cup canned corn
1/2 cup dried bread crumbs
2-3 cup buttered cracker crumbs
1/4 tsp mustardG\2 Tbsp butter
2 Tbsp flour
1/4 tsp paprika
1 egg yolk
1 Tbsp butter
pinch cayenne
1 tsp salt
Cut peppers in half, lengthwise, remove seeds, then cut in strips and cut these strips in half, crosswise. Cook pepper, onion and butter 5 min, stirring constantly, add flour mixed with seasonings and stir until blended, then pour on gradually while stirring, the milk. Bring to a boil and add corn, egg yolk and bread crumbs cooked with 1 Tbsp butter until well brown. Turn into buttered baking dish, cover with buttered cracker crumbs and bake in hot oven until crumbs brown.
Holiday
Escalloped Corn 1 sm green pepper 1/2 onion, minced 1/2 cup milk 1 cup canned corn 1/2 cup dried bread crumbs 2-3 cup buttered cracker crumbs 1/4 tsp mustard^
33231
1 small green pepper
1/2 onion, minced
1/2 cup milk
1 cup canned corn
1/2 cup dried bread crumbs
2-3 cup buttered cracker crumbs
1/4 tsp mustard
2 tbsp butter
2 tbsp flour
1/4 tsp paprika
1 egg yolk
1 tbsp butter
pinch cayenne
1 tsp salt
1 sm green pepper
1/2 onion, minced
1/2 cup milk
1 cup canned corn
1/2 cup dried bread crumbs
2-3 cup buttered cracker crumbs
1/4 tsp mustard
2 Tbsp butter
2 Tbsp flour
1/4 tsp paprika
1 egg yolk
1 Tbsp butter
pinch cayenne
1 tsp salt
A'Good Ole' Southern Style Collard GreensB
VegetablesC Side DishD
SouthernF
1 lg bunch collards (about 3 lb)
1 smoked ham hock
1 onion, chopped
2 tsp garlic, minced
3 tsp cider vinegar
3 tsp dark corn syrup
1 tsp saltGY1/2 tsp black pepper
1/2 tsp red pepper
1/2 tsp white pepper
Few dashes hot pepper sauce
Cut off and discard base of stems, then chop upper stems and leaves coarsely. Wash several times in cold water and drain thoroughly. Place 1 packed cup of greens in a blender or food processor; puree, set aside. Place remaining greens and ham hock in a lg pot; cover with water. Bring greens to a rolling boil. Add onions, garlic, vinegar, cane syrup and seasoning to taste; reduce heat to med. Add pureed collards. Cover and cook for 2 hours or until cooked down and tender.
Low fat/Low Cal.]
Good Ole' Southern Style Collard Greens 1 lg bunch collards (about 3 lb) 1 smoked ham hock 1 onion, chopped 2 tsp garlic, minced 3 tsp cider vinegar 3 tsp dark corn syrup 1 tsp salt^
33232
1 lg bunch collards (about 3 lb)
1 smoked ham hock
1 onion, chopped
2 tsp garlic, minced
3 tsp cider vinegar
3 tsp dark corn syrup
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper
1/2 tsp white pepper
Few dashes hot pepper sauce
1 lg bunch collards (about 3 lb)
1 smoked ham hock
1 onion, chopped
2 tsp garlic, minced
3 tsp cider vinegar
3 tsp dark corn syrup
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper
1/2 tsp white pepper
Few dashes hot pepper sauce
Grilled AsparagusB
VegetablesC Side DishD
AmericanFr2 lb young asparagus, trimmed
1 gallon salted boiling water
2 Tbsp olive oil
1 tsp garlic, minced
1 tsp soy sauceI
Place asparagus in a heat proof colander in the sink. Pour boiling water over to blanch. Mix together the oil, garlic and soy sauce. Toss with asparagus and grill asparagus over med hot coals until tender, about 3 minutes.
1/8 tsp pepper to tasteG!3 Tbsp parmesan or romano, grated
Combine the oil, garlic, dill, pepper flakes in bowl and allow to sit for 1 hour. Cut the potatoes into 1/2, 3/4" dice. Oil an oven proof baking dish and add potatoes. Distribute the oil mixture over top and toss, making sure the potatoes are covered. Add salt and pepper then distribute the potato in a single layer in the dish. Add water to the baking dish until it comes about 1/3 up the side of the potatoes. Cover with cheese and bake at 400
f for 45 minutes. At the end of that time, turB@n on the broiler and broil potatoes for an additional 3 minutes.
Vegetarian
Herbed New Potatoes 2 lb red potatoes 1/4 cup olive oil 2 garlic cloves, crushed 1 tsp fresh dill or 1/2 tsp dried 1/4 tsp red pepper flakes 1/8 tsp kosher salt 1/8 tsp pepper to taste^
33234
10 min
50 min
2 lb red potatoes
1/4 cup olive oil
2 garlic cloves, crushed
1 tsp fresh dill or 1/2 tsp dried
1/4 tsp red pepper flakes
1/8 tsp kosher salt
1/8 tsp pepper to taste
3 tbsp parmesan or romano, grated
2 lb red potatoes
1/4 cup olive oil
2 garlic cloves, crushed
1 tsp fresh dill or 1/2 tsp dried
1/4 tsp red pepper flakes
1/8 tsp kosher salt
1/8 tsp pepper to taste
3 Tbsp parmesan or romano, grated
Home Made NoodlesB
PastaC Side DishD
AmericanF21 egg, beaten
1/2 tsp salt
2 Tbsp milk
1 cup flourI
Mix egg, salt and milk; enough flour to make stiff dough. Roll thin, let stand 20 min. Roll up and slice 1/8" thick; spread to dry for about 2 hours. Drop in boiling broth and cook 10 min.
Vegetarian
]DHome Made Noodles 1 egg, beaten 1/2 tsp salt 2 Tbsp milk 1 cup flour^
33235
k 2 1/2 hrs
10 min
81 egg, beaten
1/2 tsp salt
2 tbsp milk
1 cup flour
41 egg, beaten
1/2 tsp salt
2 Tbsp milk
1 cup flour
Indian RiceB
RiceC Side DishD
East IndianF
2 Tbsp butter
1/4 cup onions, finely chopped
1 cup converted rice
1 1/2 cups chicken broth
1/4 cup golden raisins
1 tsp grated lemon
1 bay leafGC1/2 tsp stem saffron
1/4 tsp tabasco
Salt and freshly ground pepper
uIn a heavy saucepan with a tight-fitting lid, melt 1 Tbsp of the butter and add onions. Cook, stirring, until wilted. Add rice and cook, stirring, about 30 seconds. Add broth, raisins, lemon, bay leaf, saffron, tabasco, salt and pepper. Bring to a boil. Simmer over low heat for 17 minutes. Uncover and remove bay leaf. Add remaining butter and stir to fluff the rice well.
Indian Rice 2 Tbsp butter 1/4 cup onions, finely chopped 1 cup converted rice 1 1/2 cups chicken broth 1/4 cup golden raisins 1 tsp grated lemon 1 bay leaf^
33236
2 tbsp butter
1/4 cup onions, finely chopped
1 cup converted rice
1 1/2 cups chicken broth
1/4 cup golden raisins
1 tsp grated lemon
1 bay leaf
1/2 tsp stem saffron
1/4 tsp tabasco
Salt and freshly ground pepper
2 Tbsp butter
1/4 cup onions, finely chopped
1 cup converted rice
1 1/2 cups chicken broth
1/4 cup golden raisins
1 tsp grated lemon
1 bay leaf
1/2 tsp stem saffron
1/4 tsp tabasco
Salt and freshly ground pepper
Italian Style Chicken LiversB
PoultryC Side DishD
AmericanF
1/2 cup all-purpose flour
1 tsp salt
1 tsp cracked pepper
2 lb chopped chicken livers, rinsed and drained
1/4 cup safflower oil or other light oil
4 oz butter or margarine
2 Tbsp garlic, minced
1 cup onion, chopped
1 cup red bell pepper, chopped
1/2 cup celery, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped H
1 Tbsp fresh oregano, minced or 1 tsp dried
1 cup sun-dried tomatoes, minced
1 cup dry white wine
1 lb dried, or 2 lb fresh, angel hair pasta
1 Tbsp olive oil
Grated Parmesan cheese
Place flour, salt and pepper into zipper-lock plastic bag, capturing some air while sealing bag, and shake to mix contents. Add chicken livers and shake to coat thoroughly. Heat oil in lg saut
pan over med-high heat until very hot. Test oil with sm piece of bread which should brown in about 30 seconds. Carefully arrange livers in hot oil with tongs. Saut
about 5 min. on each side until exteriors are browned and slightly crusty. Remove to drain on paper-towel-lined tray and place in 200
f oven. Drain any excess oil from saut
pan and return pan to med-high heat. Heat butter until it has stopped bubbling. Add garlic, onion, red pepper, celery, basil, parsley, oregano and dried tomatoes to pan and saut
for 5 min. or until vegetables begin to get tender. Stir in wine and simmer for 5 more minutes. Turn off heat. Cook pasta according to directions. Drain and toss with olive oil. Set aside. Turn on heat under saut
pan to med high and when mixture boils, gently stir in chickeC
n livers. Remove from heat. Form pasta into nests on hot serving plates and divide chicken liver mixture among nests. Serve immediately with grated Parmesan cheese. Serves 6. By Chef Harry.
Party]
Italian Style Chicken Livers 1/2 cup all-purpose flour 1 tsp salt 1 tsp cracked pepper 2 lb chopped chicken livers, rinsed and drained 1/4 cup safflower oil or other light oil^
33237
20 min
25 min
1/2 cup all-purpose flour
1 tsp salt
1 tsp cracked pepper
2 lb chopped chicken livers, rinsed and drained
1/4 cup safflower oil or other light oil
4 oz butter or margarine
2 tbsp garlic, minced
1 cup onion, chopped
1 cup red bell pepper, chopped
1/2 cup celery, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1 tbsp fresh oregano, minced or 1 tsp dried
1 cup sun-dried tomatoes, minced
1 cup dry white wine
1 lb dried, or 2 lb fresh, angel hair pasta
1 tbsp oliveB
Grated Parmesan cheese
1/2 cup all-purpose flour
1 tsp salt
1 tsp cracked pepper
2 lb chopped chicken livers, rinsed and drained
1/4 cup safflower oil or other light oil
4 oz butter or margarine
2 Tbsp garlic, minced
1 cup onion, chopped
1 cup red bell pepper, chopped
1/2 cup celery, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1 Tbsp fresh oregano, minced or 1 tsp dried
1 cup sun-dried tomatoes, minced
1 cup dry white wine
1 lb dried, or 2 lb fresh, angel hair pasta
1 Tbsp olive oB
Grated Parmesan cheese
A"Japanese Chicken and Mushroom RiceB
RiceC Side DishD
AmericanF
2 3 oz boneless chicken breasts, skinless
1 cup bamboo shoots, chopped
1/2 tsp sugar
2 cups fat free chicken broth
2 cups instant rice, cooked
1 cup mushrooms, chopped G
1 Tbsp low sodium soy sauce
DCut chicken into 1" strips. Prepare rice according to pkg directions. In lg nonstick saucepan over med heat, combine all ingredients except soy sauce. Simmer until all broth has evaporated (this time will vary, so watch carefully); stir occasionally. When broth is absorbed, stir in soy sauce and serve hot. Makes 6 serving.
Low fat/Low Cal.]
Japanese Chicken and Mushroom Rice 2 3 oz boneless chicken breasts, skinless 1 cup bamboo shoots, chopped 1/2 tsp sugar 2 cups fat free chicken broth 2 cups instant rice, cooked 1 cup mushrooms, chopped^
33238
10 min
2 3 oz boneless chicken breasts, skinless
1 cup bamboo shoots, chopped
1/2 tsp sugar
2 cups fat free chicken broth
2 cups instant rice, cooked
1 cup mushrooms, chopped
1 tbsp low sodium soy sauce
2 3 oz boneless chicken breasts, skinless
1 cup bamboo shoots, chopped
1/2 tsp sugar
2 cups fat free chicken broth
2 cups instant rice, cooked
1 cup mushrooms, chopped
1 Tbsp low sodium soy sauce
Johnny CakesC Side DishD
AmericanF_1 cup of yellow corn meal
1 1/2 cup flour
1 1/2 tsp salt
1 egg
Green onions, chopped (optional)
Combine ingredients, the use method 1 or method 2
Method 1: mix with just enough water to make an even-textured thick batter. Pour 1/4 cup of batter on dry, hot griddle like you would for pancakes, and cook similarly until golden brown.
Method 2: mix with just enough water to make a thick, slightly crumbly dough. Pat into flat cakes and cook on a dry, hot griddle until golden brown.
Quick & Easy]lJohnny Cakes 1 cup of yellow corn meal 1 1/2 cup flour 1 1/2 tsp salt 1 egg Green onions, chopped (optional)^
In a 6 qt pot break up sausage and fry until done, add onions, celery, and cook about 3 mins stirring lightly (med heat). Add all spices stir, add chicken broth and heat cook for about 10 min on med, add oyster liquor stir add 1 cup of hot water, break up bread and slowly add until you have a soupy wet dressing, (like a thick pudding) add the oysters and the eggs and baking powder. Mix well cover with Alum foil and cook for about 2 hrs at 325
f. Uncover stir and cook for 1/4 hour uncovereBGd. Remove from oven and serve (should have a heavy texture, but loose).
Heat stock and butter in a heavy nonstick skillet over med heat. Saut
bell peppers and mushrooms 7-8 min or until mushrooms are tender. Stir in tarragon and season with salt and pepper to taste. Cook another min. Sprinkle with cheese. Makes 4 servings.L
Low fat/Low cal.]
Low-Fat Cooked Peppers and Mushrooms 1/4 cup chicken stock or water 1 tsp unsalted butter 1 lg red bell pepper, cored, seeded and cut into 1" squares 1 yellow, cored, seeded and cut into 1" squares 1/2 lb mushrooms, sliced^
33241
8 min
8 min
1/4 cup chicken stock or water
1 tsp unsalted butter
1 lg red bell pepper, cored, seeded and cut into 1" squares
1 yellow, cored, seeded and cut into 1" squares
1/2 lb mushrooms, sliced
1/2 tsp tarragon or 2 tbsp fresh, chopped
1/8 tsp salt
1 tbsp parmesan cheese
1/4 cup chicken stock or water
1 tsp unsalted butter
1 lg red bell pepper, cored, seeded and cut into 1" squares
1 yellow, cored, seeded and cut into 1" squares
1/2 lb mushrooms, sliced
1/2 tsp tarragon or 2 Tbsp fresh, chopped
1/8 tsp salt
1 Tbsp parmesan cheese
Low-Fat Mexican CasseroleB
PastaC Side DishD
SouthwesternF
8 oz pkg tricolor twist pasta
1/4 cup chicken broth
1/2 cup green onions, chopped
2 Tbsp cornstarch
1/2 tsp chili powder
1/2 tsp cumin
1 can fat free chicken brothGA8 oz fat free monterey jack, shredded
1/2 cup fat free sour cream
Preheat oven to 350
f. Prepare pasta according to pkg directions, drain and set aside. Meanwhile, in med nonstick saucepan over med heat saut
onions in broth for 2 min, stirring constantly. Stir in cornstarch, chili powder and cumin. Using a wire whisk, gradually stir in broth until sauce is smooth. Raise heat to high. Bring sauce to boil, stirring constantly for 1 min. Remove from heat. Stir in cheese until melted, then stir in sour cream. Pour over pasta and toss well. Spoon into nonstB6ick baking dish and bake for 15 min. Makes 8 servings.
Vegetarian]
Low-Fat Mexican Casserole 8 oz pkg tricolor twist pasta 1/4 cup chicken broth 1/2 cup green onions, chopped 2 Tbsp cornstarch 1/2 tsp chili powder 1/2 tsp cumin 1 can fat free chicken broth^
33242
10 min
15 min
8 oz pkg tricolor twist pasta
1/4 cup chicken broth
1/2 cup green onions, chopped
2 tbsp cornstarch
1/2 tsp chili powder
1/2 tsp cumin
1 can fat free chicken broth
8 oz fat free monterey jack, shredded
1/2 cup fat free sour cream
8 oz pkg tricolor twist pasta
1/4 cup chicken broth
1/2 cup green onions, chopped
2 Tbsp cornstarch
1/2 tsp chili powder
1/2 tsp cumin
1 can fat free chicken broth
8 oz fat free monterey jack, shredded
1/2 cup fat free sour cream
A'Mashed Potatoes with Goat Cheese & HerbB
PotatoesC Side DishD
GreekF
2 tsp olive oil
3/4 cup shallots, chopped
2 1/2 lb yukon gold or red skin potatoes, scrubbed, unpeeled
6 to 8 oz soft goat cheese, crumbled
1 cup low-fat milk, heated until warmG
3/4 tsp salt
Freshly ground white or black pepper
1 Tbsp thyme, chopped
1 Tbsp chives, chopped
1 Tbsp parsley, chopped
Sprigs of fresh herbs to taste, optional
Heat oil in heavy skillet over medium-high heat. When hot, add shallots and saut
, stirring, until tender and light-golden, 4 to 5 minutes. Remove from heat and set aside.
Bring lg pan of water to boil. Add potatoes and cook until tender, 30 to 40 minutes, depending on size of potatoes. Drain. When cool enough to handle, peel potatoes. Puree potatoes in food mill or mash with wooden spoon or masher. Do not use food processor, which will make potatoes gluey. Stir in shallots, cheese and war
m milk. Season to taste with salt and pepper. Transfer mixture to buttered baking dish.
(Potatoes can be prepared day ahead to this point. Cover and refrigerate. When ready to use, heat in microwave oven, until hot or heat in covered baking dish at 350
f 15 to 25 min. in conventional oven.)
Stir in thyme, chives and parsley. Adjust seasonings to taste. Serve hot in dish, garnished with bundle of fresh herbs. Makes 6 servings.
Vegetarian
Mashed Potatoes with Goat Cheese & Herb 2 tsp olive oil 3/4 cup shallots, chopped 2 1/2 lb yukon gold or red skin potatoes, scrubbed, unpeeled 6 to 8 oz soft goat cheese, crumbled 1 cup low-fat milk, heated until warm^
33243
10 min
25 min
Z2 tsp olive oil
3/4 cup shallots, chopped
2 1/2 lb yukon gold or red skin potatoes, scrubbed, unpeeled
6 to 8 oz soft goat cheese, crumbled
1 cup low-fat milk, heated until warm
3/4 tsp salt
Freshly ground white or black pepper
1 tbsp thyme, chopped
1 tbsp chives, chopped
1 tbsp parsley, chopped
Sprigs of fresh herbs to taste, optional
V2 tsp olive oil
3/4 cup shallots, chopped
2 1/2 lb yukon gold or red skin potatoes, scrubbed, unpeeled
6 to 8 oz soft goat cheese, crumbled
1 cup low-fat milk, heated until warm
3/4 tsp salt
Freshly ground white or black pepper
1 Tbsp thyme, chopped
1 Tbsp chives, chopped
1 Tbsp parsley, chopped
Sprigs of fresh herbs to taste, optional
Mexican Rice
RiceC Side DishD
MexicanF
2 cup rice, washed and cleaned
1/2 cup oil
2 red tomatoes
1/2 onion
1 clove garlic
2 poblano chilies, diced
1/2 cup cooked peasGJ1 bunch cilantro
2 sticks of thyme
1 green chili
Bouillon or salt to taste
iIn a sauce pan fry the rice in the oil until it changes color. Liquefy the tomato, garlic, onion, green chilies and cilantro. Mix this sauce with the fried rice, add the bouillon cube and three cups water. When it starts to boil, add the vegetables, thyme, and salt and pepper to taste. Turn down the heat to simmer and cook until all the liquid has evaporated.
Low Cost]
Mexican Rice 2 cup rice, washed and cleaned 1/2 cup oil 2 red tomatoes 1/2 onion 1 clove garlic 2 poblano chilies, diced 1/2 cup cooked peas^
33244
12 min
18 min
2 cup rice, washed and cleaned
1/2 cup oil
2 red tomatoes
1/2 onion
1 clove garlic
2 poblano chilies, diced
1/2 cup cooked peas
1 bunch cilantro
2 sticks of thyme
1 green chili
Bouillon or salt to taste
2 cup rice, washed and cleaned
1/2 cup oil
2 red tomatoes
1/2 onion
1 clove garlic
2 poblano chilies, diced
1/2 cup cooked peas
1 bunch cilantro
2 sticks of thyme
1 green chili
Bouillon or salt to taste
Oyster StuffingB
SeafoodC Side DishD
AmericanF
1 bay leaf
1/2 cup celery, chopped
1/2 cup onion, chopped
1/4 cup butter
6 cup dry bread cubes
1 Tbsp parsley, snipped
2 beaten eggsG^1 pt raw oysters, chopped
1 tsp poultry seasoning
1 tsp salt
Dash of pepper
Oyster liquor
NCook bay leaf, celery and onion in butter until tender. Discard bay leaf. Add dry bread cubes and snipped parsley to butter mixture. Mix thoroughly. Add eggs, oysters, poultry seasoning, salt and pepper. Add milk to oyster liquor to make 1/4 to 1/3 cup. Add enough liquid to moisten stuffing. Makes enough stuffing for a 10 lb turkey.
Holiday
Oyster Stuffing 1 bay leaf 1/2 cup celery, chopped 1/2 cup onion, chopped 1/4 cup butter 6 cup dry bread cubes 1 Tbsp parsley, snipped 2 beaten eggs^
33245
Chardonnay
1 bay leaf
1/2 cup celery, chopped
1/2 cup onion, chopped
1/4 cup butter
6 cup dry bread cubes
1 tbsp parsley, snipped
2 beaten eggs
1 pt raw oysters, chopped
1 tsp poultry seasoning
1 tsp salt
Dash of pepper
Oyster liquor
1 bay leaf
1/2 cup celery, chopped
1/2 cup onion, chopped
1/4 cup butter
6 cup dry bread cubes
1 Tbsp parsley, snipped
2 beaten eggs
1 pt raw oysters, chopped
1 tsp poultry seasoning
1 tsp salt
Dash of pepper
Oyster liquor
PansitB
SeafoodC Side DishD
OceaniaF
1 pkg chow-mein noodles
1 Tbsp cooking oil
1 clove garlic, minced
1/2 lb lean pork, sliced
1/4 lb fresh shrimp, cleaned and sliced
1 tsp salt and dash of pepperGj1 sm onion, sliced
1/4 cup dried fungus, soaked and sliced
1/4 cup chives, sliced
Lemon slices for garnish
Cook noodles according to pkg directions. Drain thoroughly. Heal oil in skillet and add garlic. Add pork and cook until meat is tender and done. Add shrimp, salt, pepper, onions and fungus. Add noodles to pork mixture. Stir in chives. Place on lg plate and garnish with lemon slices.
Pansit 1 pkg chow-mein noodles 1 Tbsp cooking oil 1 clove garlic, minced 1/2 lb lean pork, sliced 1/4 lb fresh shrimp, cleaned and sliced 1 tsp salt and dash of pepper^
33246
1 pkg chow-mein noodles
1 tbsp cooking oil
1 clove garlic, minced
1/2 lb lean pork, sliced
1/4 lb fresh shrimp, cleaned and sliced
1 tsp salt and dash of pepper
1 sm onion, sliced
1/4 cup dried fungus, soaked and sliced
1/4 cup chives, sliced
Lemon slices for garnish
1 pkg chow-mein noodles
1 Tbsp cooking oil
1 clove garlic, minced
1/2 lb lean pork, sliced
1/4 lb fresh shrimp, cleaned and sliced
1 tsp salt and dash of pepper
1 sm onion, sliced
1/4 cup dried fungus, soaked and sliced
1/4 cup chives, sliced
Lemon slices for garnish
Polish SpatzleB
PastaC Side DishD
ScandinavianF62 eggs, beaten
1/4 tsp salt
1 Tbsp water
1/2 cup flourI
Mix ingredients and stir until smooth. Pour slowly from end of spoon into boiling soup, and let boil 2-3 minutes. If poured into soup from a considerable height, shape of drops will be improved.L
Low Cost]EPolish Spatzle 2 eggs, beaten 1/4 tsp salt 1 Tbsp water 1/2 cup flour^
33247
<2 eggs, beaten
1/4 tsp salt
1 tbsp water
1/2 cup flour
82 eggs, beaten
1/4 tsp salt
1 Tbsp water
1/2 cup flour
Pork or Beef TamalesB
PorkC Side DishD
MexicanF]4 lb pork or beef
1 onion
1 head of garlic
5 lb masa
3 lb lard
2 lb red chilies
2 oz of water
GH5 green tomatillos
1 Tbsp cumin
1 sm onion
4 cloves of garlic
corn husks
Boil pork or beef, onion and garlic head for one hour. Mix lard and masa with 4 cups of stock from cooking the meat and mix. In a blender or food processor mix the chilies, water, tomatillos, cumin, onion and garlic. Mix the masa mixture with the blender mixture. Cut the cooked meat into sm pieces. In each corn husk put one layer of the masa mixture, one layer of meat, and another layer of masa. Fold the mixture into the corn husk lengthwise, and then fold up the bottom of the husk. Place BZin a steamer with about one gallon of water on the bottom. Steam for one hour on low heat.
Holiday]rPork or Beef Tamales 4 lb pork or beef 1 onion 1 head of garlic 5 lb masa 3 lb lard 2 lb red chilies 2 oz of water^
33248
4 lb pork or beef
1 onion
1 head of garlic
5 lb masa
3 lb lard
2 lb red chilies
2 oz of water
5 green tomatillos
1 tbsp cumin
1 sm onion
4 cloves of garlic
corn husks
4 lb pork or beef
1 onion
1 head of garlic
5 lb masa
3 lb lard
2 lb red chilies
2 oz of water
5 green tomatillos
1 Tbsp cumin
1 sm onion
4 cloves of garlic
corn husks
Portuguese Tomato RiceB
RiceC Side DishD
Spanish/PortugueseF
1/8 cup olive oil
1 Tbsp butter
1/2 a lg yellow onion, chopped
2 cloves garlic, minced
1-2 lg tomatoes, peeled, chopped and seeded (or canned)
2 cups chicken or beef brothG.1 cup long-grain rice
Salt and pepper to taste
KHeat olive oil and butter in saucepan until butter is melted. Add onion and garlic and saut
until onion is soft, about 5 min. Add chopped tomatoes, cover and simmer for 15 min. Add broth and bring to a boil, then add rice, cover and simmer for about 20 min. Do not lift lid. Salt and pepper to taste. This serves 4 as a side dish.
Low fat/Low Cal.
Portuguese Tomato Rice 1/8 cup olive oil 1 Tbsp butter 1/2 a lg yellow onion, chopped 2 cloves garlic, minced 1-2 lg tomatoes, peeled, chopped and seeded (or canned) 2 cups chicken or beef broth^
33249
12 min
40 min
1/8 cup olive oil
1 tbsp butter
1/2 a lg yellow onion, chopped
2 cloves garlic, minced
1-2 lg tomatoes, peeled, chopped and seeded (or canned)
2 cups chicken or beef broth
1 cup long-grain rice
Salt and pepper to taste
1/8 cup olive oil
1 Tbsp butter
1/2 a lg yellow onion, chopped
2 cloves garlic, minced
1-2 lg tomatoes, peeled, chopped and seeded (or canned)
2 cups chicken or beef broth
1 cup long-grain rice
Salt and pepper to taste
Potato FrittataB
PotatoesC Side DishD
AmericanF
1 tsp olive oil
1 Tbsp onion, chopped
1 Tbsp green pepper, chopped
1 med red potato
Pinch of rosemary, salt and pepper
3 eggs, beaten
1 thin sliced tomatoG
2 Tbsp grated Parmesan cheese
Microwave potato 4 min, then dice. Saut
onions, then green pepper in a cast iron pan, then fry potatoes, adding spices. Cover with eggs, then tomato slices and Parmesan.L
Holiday]
Potato Frittata 1 tsp olive oil 1 Tbsp onion, chopped 1 Tbsp green pepper, chopped 1 med red potato Pinch of rosemary, salt and pepper 3 eggs, beaten 1 thin sliced tomato^
33250
12 min
15 min
1 tsp olive oil
1 tbsp onion, chopped
1 tbsp green pepper, chopped
1 med red potato
Pinch of rosemary, salt and pepper
3 eggs, beaten
1 thin sliced tomato
2 tbsp grated Parmesan cheese
1 tsp olive oil
1 Tbsp onion, chopped
1 Tbsp green pepper, chopped
1 med red potato
Pinch of rosemary, salt and pepper
3 eggs, beaten
1 thin sliced tomato
2 Tbsp grated Parmesan cheese
Potato LatkesB
PotatoesC Side DishD
ScandinavianF
1 egg
1 sm onion, cut up into chunks
2 Tbsp flour or matzo meal
1/2 tsp salt
1/4 tsp pepper
3 med potatoes (russet or idaho), peeled and cut into chunks
wCombine all but the potatoes in the food processor and process until smooth. Add potatoes and process until fairly smooth. Heat about 1/2" oil in lg skillet, preferably a heavy one. Fry the pancakes each with about 1/3 cup batter. Flatten them into about a 4" circle. Fry until brown, turning only once. Keep warm in a 200
f oven until serving with sour cream or applesauce.
Low Cost]
Potato Latkes 1 egg 1 sm onion, cut up into chunks 2 Tbsp flour or matzo meal 1/2 tsp salt 1/4 tsp pepper 3 med potatoes (russet or idaho), peeled and cut into chunks^
33251
1 egg
1 small onion, cut up into chunks
2 tbsp flour or matzo meal
1/2 tsp salt
1/4 tsp pepper
3 med potatoes (russet or idaho), peeled and cut into chunks
1 egg
1 sm onion, cut up into chunks
2 Tbsp flour or matzo meal
1/2 tsp salt
1/4 tsp pepper
3 med potatoes (russet or idaho), peeled and cut into chunks
A"Potato, Zucchini and Dill FrittataB
PotatoesC Side DishD
French
4 new potatoes, unpeeled, scrubbed and thinly sliced
6 eggs, beaten
1/4 cup milk
1/4 cup parmesan cheese
3 Tbsp olive oil
1 sm onion, dicedG.2 zucchini, diced
2 Tbsp fresh dill, chopped
Preheat oven to 300
f. Place potatoes in a steamer basket over boiling water. Cover pan and steam 7-8 min or until potatoes are tender. Remove steamer basket, run potatoes under cold running water. Drain and pat dry. Combine next 3 ingredients and salt and pepper to taste in a lg bowl and set aside. Heat oil in a lg heavy nonstick skillet over med heat. Saut
onion about 5 min. Add zucchini and saut
another 3 min. Add potatoes and continue to saut
2-3 min. Remove skillet from heat. StirB
in dill and let stand 10 min. Transfer cooled potatoes and zucchini to a glass pie plate. Pour egg mixture over potatoes and zucchini, covering evenly. Bake about 15 min or until frittata is set. Do not overcook. Cut into wedges to serve.
Holiday
Potato, Zucchini and Dill Frittata 4 new potatoes, unpeeled, scrubbed and thinly sliced 6 eggs, beaten 1/4 cup milk 1/4 cup parmesan cheese 3 Tbsp olive oil 1 sm onion, diced^
33252
15 min
40 min
4 new potatoes, unpeeled, scrubbed and thinly sliced
6 eggs, beaten
1/4 cup milk
1/4 cup parmesan cheese
3 tbsp olive oil
1 sm onion, diced
2 zucchini, diced
2 tbsp fresh dill, chopped
4 new potatoes, unpeeled, scrubbed and thinly sliced
6 eggs, beaten
1/4 cup milk
1/4 cup parmesan cheese
3 Tbsp olive oil
1 sm onion, diced
2 zucchini, diced
2 Tbsp fresh dill, chopped
Roasted Herb PotatoesB
PotatoesC Side DishD
AmericanF
12 new red potatoes, cut in half
1/2 tsp salt
1/2 tsp coarsely ground pepper
1/2 tsp thyme
1 lg garlic clove, minced
1 tsp dried parsley flakesG'1/4 tsp garlic powder
1/3 cup olive oil
1. Place the unpeeled potatoes in a lg bowl. Sprinkle on all of the seasonings. Coat with oil and toss thoroughly.
2. Place the potatoes in a shallow baking dish and bake in a 400
f oven for 1 hour.L
Low Cost]
Roasted Herb Potatoes 12 new red potatoes, cut in half 1/2 tsp salt 1/2 tsp coarsely ground pepper 1/2 tsp thyme 1 lg garlic clove, minced 1 tsp dried parsley flakes^
f. Place leeks in a shallow roasting pan and drizzle with olive oil and chicken broth. Sprinkle with thyme, salt and pepper. Cover with aluminum foil and bake for 30 minutes.
2. Remove foil; add tomatoes, squash and olives. Bake, uncovered, for 45 min. more or until vegetables are tender, tossing vegetables once or twice.
3. Remove vegetables from oven and adjust seasonings. Toss with parsley and cooked pasta in a lg bowl. Serve hot or at room temp. Serves 6.
Vegetarian
Roasted Vegetable Pasta 2 lb leeks (4" of green left on), quartered 1/4 cup olive oil 1/4 cup defatted chicken broth 2 Tbsp fresh thyme leaves 1 Tbsp coarse salt coarsely ground pepper, to taste^
Cook bacon with onion in saucepan until bacon is brown and crisp. Add remaining ingredients. Heat to a boil; reduce heat and simmer, stirring often, until slightly thickened, about 20 mins. Serving Size: 8.L
Party
Root Beer Baked Beans 2 sl bacon, diced 1 sm onion, diced 36 oz baked beans (canned) 1/2 cup root beer (not diet) 1/4 cup barbecue sauce 1/2 tsp dry mustard Dash hot pepper sauce^
33255
5 min
20 min
2 sl bacon, diced
1 sm onion, diced
36 oz baked beans (canned)
1/2 cup root beer (not diet)
1/4 cup barbecue sauce
1/2 tsp dry mustard
Dash hot pepper sauce
Black pepper to taste
2 sl bacon, diced
1 sm onion, diced
36 oz baked beans (canned)
1/2 cup root beer (not diet)
1/4 cup barbecue sauce
1/2 tsp dry mustard
Dash hot pepper sauce
Black pepper to taste
Rosemary Roasted Red PotatoesB
VegetablesC Side DishD
CaliforniaF
2 lb red potatoes, not peeled, diced
2-3 Tbsp olive oil
1 tsp paprika
3 tsp crushed rosemary, divided
1 tsp crushed garlic
1/2 tsp salt
In the bottom of a roasting pan, mix oil, paprika, garlic and 2 tsp rosemary. Add potatoes and toss to coat, spreading in one layer. Sprinkle salt and remaining 1 tsp rosemary over the surface. Cover and bake 425
f 20-30 min. When tender or nearly so bake uncovered 20 min to brown.
Quick & Easy]
Rosemary Roasted Red Potatoes 2 lb red potatoes, not peeled, diced 2-3 Tbsp olive oil 1 tsp paprika 3 tsp crushed rosemary, divided 1 tsp crushed garlic 1/2 tsp salt^
33256
3 min
25 min
2 lb red potatoes, not peeled, diced
2-3 tbsp olive oil
1 tsp paprika
3 tsp crushed rosemary, divided
1 tsp crushed garlic
1/2 tsp salt
2 lb red potatoes, not peeled, diced
2-3 Tbsp olive oil
1 tsp paprika
3 tsp crushed rosemary, divided
1 tsp crushed garlic
1/2 tsp salt
Rotkraut, German Red CabbageB
VegetablesC Side DishD
GermanFb2-3 lb red cabbage
1 apple
1/4 lb bacon
1 onion
1/2 cup raisins
2-3 bay leaves
6-8 juniper berries
GM2 Tbsp flour
1/2 cup red wine
1-4 whole cloves
2-6 Tbsp sugar
Salt and pepper
Wash and coarsely shred cabbage. Coarsely dice bacon and peeled onion. Saut
, bacon and onion in a lg pot. Add vegetable oil as necessary. After the onion is light golden in color, add lg handfuls of the shredded cabbage. Stir as the cabbage glazes. When all cabbage has been added and is glazed; add raisins, bay leaves, juniper berries, cloves, wine, sugar and enough water to cover. Add peeled and shredded apple to pot. Simmer until tender (1-2 hours). Add salt and pepper to taste. Add addBWitional sugar and wine to taste. Mix flour with a little cold water and add to thicken.
Low Cost]
Rotkraut, German Red Cabbage 2-3 lb red cabbage 1 apple 1/4 lb bacon 1 onion 1/2 cup raisins 2-3 bay leaves 6-8 juniper berries^
33257
15 min
l 2 1/2 hrs
2-3 lb red cabbage
1 apple
1/4 lb bacon
1 onion
1/2 cup raisins
2-3 bay leaves
6-8 juniper berries
2 tbsp flour
1/2 cup red wine
1-4 whole cloves
2-6 tbsp sugar
Salt and pepper
2-3 lb red cabbage
1 apple
1/4 lb bacon
1 onion
1/2 cup raisins
2-3 bay leaves
6-8 juniper berries
2 Tbsp flour
1/2 cup red wine
1-4 whole cloves
2-6 Tbsp sugar
Salt and pepper
Saffron Rice with ChorizoB
RiceC Side DishD
MexicanF
1/4 cup olive oil
1 lg onion, chopped
1 lg red bell pepper, chopped
3 lg garlic cloves, minced
2 cups long-grain rice
1/4 lb cooked spanish chorizo or pepperoni, cut diagonally into 1/4" thick slicesG`4 cups canned chicken broth
1/4 tsp saffron threads
salt and pepper
1/4 cup minced fresh parsley
qHeat oil in heavy lg saucepan over med heat. Add onion, bell pepper and garlic and saut
until vegetables are tender, about 6 min. Add sausage, broth and saffron and bring to boil, stirring occasionally. Reduce heat, cover and simmer until rice is tender, about 15 min. Remove from heat. Let stand 5 min. Season with salt and pepper. Mix in parsley and serve. Serves 6.
Quick & Easy]
Saffron Rice with Chorizo 1/4 cup olive oil 1 lg onion, chopped 1 lg red bell pepper, chopped 3 lg garlic cloves, minced 2 cups long-grain rice 1/4 lb cooked spanish chorizo or pepperoni, cut diagonally into 1/4" thick slices^
33258
10 min
25 min
-1/4 cup olive oil
1 lg onion, chopped
1 lg red bell pepper, chopped
3 lg garlic cloves, minced
2 cups long-grain rice
1/4 lb cooked spanish chorizo or pepperoni, cut diagonally into 1/4" thick slices
4 cups canned chicken broth
1/4 tsp saffron threads
salt and pepper
1/4 cup minced fresh parsley
)1/4 cup olive oil
1 lg onion, chopped
1 lg red bell pepper, chopped
3 lg garlic cloves, minced
2 cups long-grain rice
1/4 lb cooked spanish chorizo or pepperoni, cut diagonally into 1/4" thick slices
4 cups canned chicken broth
1/4 tsp saffron threads
salt and pepper
1/4 cup minced fresh parsley
SauerbratenC Side DishD
GermanFp4-5 lb chuck, rump or round beef roast
Salt and pepper
1 clove garlic, minced
2 onions, sliced
1 parsnip, slicedG
2 leeks, cleaned and chopped
3 carrots, sliced
2 bay leaves
12 peppercorns
12 juniper berries
1 qrt bottle red wine vinegar
5 slices bacon
Put the roast in a lg container. Cover with the vegetables. Bring the vinegar to a boil and pour over. Marinate for 3-5 days in the refrigerator, turning twice daily. Remove the meat from marinade and dry. Reserve the marinade. Cook bacon in a Dutch oven until crisp. Remove, reserving drippings. Remove bay leaves and peppercorns from marinade. Dredge the meat in flour and brown the meat on both sides. Add the marinade and the vegetables, being sure the liquid does not cover the meat. Cover
and simmer until the meat is tender 3-4 hours. Toward the end of the cooking period, add a heel of rye bread to pot.
Gravy ----
1/4 cup butter
1 Tbsp sugar
1/4 cup (+ -) flour
1 cup sauerbraten marinade (after cooking meat in it)
1 cup red wine.
In a lg saucepan, make a roux with the butter, sugar and flour. Stir constantly and let brown without burning roux. Slowly add the marinade, stirring constantly until the sauce has the thickness of heavy cream. Slice the meat on a platter and s
Clpoon some gravy over it. Serve with potato pancakes. (Some folks add 1 cup sour cream instead of the wine.)
Holiday]|Sauerbraten 4-5 lb chuck, rump or round beef roast Salt and pepper 1 clove garlic, minced 2 onions, sliced 1 parsnip, sliced^
33259
4-5 lb chuck, rump or round beef roast
Salt and pepper
1 clove garlic, minced
2 onions, sliced
1 parsnip, sliced
2 leeks, cleaned and chopped
3 carrots, sliced
2 bay leaves
12 peppercorns
12 juniper berries
1 quart bottle red wine vinegar
5 slices bacon
4-5 lb chuck, rump or round beef roast
Salt and pepper
1 clove garlic, minced
2 onions, sliced
1 parsnip, sliced
2 leeks, cleaned and chopped
3 carrots, sliced
2 bay leaves
12 peppercorns
12 juniper berries
1 qrt bottle red wine vinegar
5 slices bacon
A(Saut
d Mushrooms with Spinach and PepperB
VegetablesC Side DishD
American
2 Tbsp olive oil
1/2 lb mushrooms, sliced 1/4" thick
1/4 tsp freshly ground pepper
2 Tbsp butter
1/4 tsp salt
1 garlic clove, silvered
1 bag baby spinach, washed
In a lg frying pan, heat over medium-high heat. Add mushrooms, saut
for 5 min or until juices are released and mushrooms are browned. Add salt and pepper; transfer mushrooms to bowl and set aside.
Return fry pan to heat and add butter and garlic. When butter is foaming, add spinach and cook for 2 min or until tender and most of the liquid has evaporated, stirring frequently. Return mushrooms to pan and toss with spinach. Taste and adjust seasonings. Makes 4 servings.
Quick & Easy]
d Mushrooms with Spinach and Pepper 2 Tbsp olive oil 1/2 lb mushrooms, sliced 1/4" thick 1/4 tsp freshly ground pepper 2 Tbsp butter 1/4 tsp salt 1 garlic clove, silvered 1 bag baby spinach, washed^
33260
8 min
15 min
2 tbsp olive oil
1/2 lb mushrooms, sliced 1/4" thick
1/4 tsp freshly ground pepper
2 tbsp butter
1/4 tsp salt
1 garlic clove, silvered
1 bag baby spinach, washed
2 Tbsp olive oil
1/2 lb mushrooms, sliced 1/4" thick
1/4 tsp freshly ground pepper
2 Tbsp butter
1/4 tsp salt
1 garlic clove, silvered
1 bag baby spinach, washed
Scalloped PotatoesB
PotatoesC Side DishD
AmericanF
4 med russets, peeled, sliced thinly
1 med onion, chopped
2 Tbsp butter
1/2 pt cream or half and half
1/2 lb cheddar, grated
3 Tbsp flour
onion in butter until golden. Add cream and boil until thickened to the point where it coats a spoon. Remove sauce from heat and add 2 cups of cheese and stir until melted. Put 1/3 of potatoes into a casserole in a layer. Pour 1/3 of sauce over potatoes and sprinkle a Tbsp of flour over it. Repeat layer of potatoes, sauce, and flour two times. Bake for about 55 min. at 350
f or until potatoes are tender. Top dish with a generous amount of cheese and return to oven until melted and sB
lightly browned.
Low Cost]
Scalloped Potatoes 4 med russets, peeled, sliced thinly 1 med onion, chopped 2 Tbsp butter 1/2 pt cream or half and half 1/2 lb cheddar, grated 3 Tbsp flour^
33261
25 min
4 med russets, peeled, sliced thinly
1 med onion, chopped
2 tbsp butter
1/2 pint cream or half and half
1/2 lb cheddar, grated
3 tbsp flour
4 med russets, peeled, sliced thinly
1 med onion, chopped
2 Tbsp butter
1/2 pt cream or half and half
1/2 lb cheddar, grated
3 Tbsp flour
Seafood Pasta Stir Fry ItalianB
PastaC Side DishD
CaliforniaF
1 tsp olive oil
1/8 cup garlic, sliced
1 cup baby artichoke hearts sliced into halves
1/2 cup asparagus tips
1/2 cup carrot, thinly sliced
1/2 cup baby squash, chopped G
1/2 cup fresh shucked peas
1/2 cup scallions, chopped
1 lb fresh bay scallops, rinsed, drained
6 cups cooked pasta
1 cup fresh basil, chopped
1 sprig thyme, choppedH
1 sprig sage, chopped (optional)
1 sprig oregano leaves, minced (optional)
Salt and pepper to taste
1/2 lb cooked tiny shrimp for garnish (optional)
Heat oil in lg non-stick saut
pan or wok; and bngarlic and stir fry for 90 seconds. Stir in artichoke hearts, asparagus, squash, peas and scallions and stir fry 90 seconds more. Move contents to side of pan and add scallops to clean side of pan. Spread into single layer and cook 45 seconds. Gently turn and after 30 seconds more, stir gently to mix with ingredients while adding pasta and herbs to pan. When contents of pan are hot, season with salt and pepper and serve. Garnish with shrimp B.sprinkled on top. Serves 6 to 8. By Chef Harry
Seafood Pasta Stir Fry Italian 1 tsp olive oil 1/8 cup garlic, sliced 1 cup baby artichoke hearts sliced into halves 1/2 cup asparagus tips 1/2 cup carrot, thinly sliced 1/2 cup baby squash, chopped^
33262
20 min
5 min
1 tsp olive oil
1/8 cup garlic, sliced
1 cup baby artichoke hearts sliced into halves
1/2 cup asparagus tips
1/2 cup carrot, thinly sliced
1/2 cup baby squash, chopped
1/2 cup fresh shucked peas
1/2 cup scallions, chopped
1 lb fresh bay scallops, rinsed, drained
6 cups cooked pasta
1 cup fresh basil, chopped
1 sprig thyme, chopped
1 sprig sage, chopped (optional)
1 sprig oregano leaves, minced (optional)
Salt and pepper to taste
1/2 lb cooked tiny shrimp for garnish (optional)
1 tsp olive oil
1/8 cup garlic, sliced
1 cup baby artichoke hearts sliced into halves
1/2 cup asparagus tips
1/2 cup carrot, thinly sliced
1/2 cup baby squash, chopped
1/2 cup fresh shucked peas
1/2 cup scallions, chopped
1 lb fresh bay scallops, rinsed, drained
6 cups cooked pasta
1 cup fresh basil, chopped
1 sprig thyme, chopped
1 sprig sage, chopped (optional)
1 sprig oregano leaves, minced (optional)
Salt and pepper to taste
1/2 lb cooked tiny shrimp for garnish (optional)
Special Fried RiceB
PoultryC Side DishD
ChineseF
1/2 Tbsp peanut oil
1/2 tsp salt
3/4 lb chicken breasts, cut into sm pieces
3 cups cooked white rice
1 cup bean sprouts
8 oz can water chestnuts, sliced, drainedGV3 Tbsp soy sauce
1/2 tsp white pepper
1/2 tsp sesame oil
1/4 cup green onions, chopped
Heat wok on med Add peanut oil, salt and chicken. Saut
until chicken is cooked. Add rice and mix. Add bean sprouts and water chestnuts and mix. Add remaining ingredients and mix. Reduce heat to low. Cook covered 10 mins (stirring once at halfway point). Serves 3.
Quick & Easy]
Special Fried Rice 1/2 Tbsp peanut oil 1/2 tsp salt 3/4 lb chicken breasts, cut into sm pieces 3 cups cooked white rice 1 cup bean sprouts 8 oz can water chestnuts, sliced, drained^
33263
15 min
12 min
1/2 tbsp peanut oil
1/2 tsp salt
3/4 lb chicken breasts, cut into small pieces
3 cups cooked white rice
1 cup bean sprouts
8 oz can water chestnuts, sliced, drained
3 tbsp soy sauce
1/2 tsp white pepper
1/2 tsp sesame oil
1/4 cup green onions, chopped
1/2 Tbsp peanut oil
1/2 tsp salt
3/4 lb chicken breasts, cut into sm pieces
3 cups cooked white rice
1 cup bean sprouts
8 oz can water chestnuts, sliced, drained
3 Tbsp soy sauce
1/2 tsp white pepper
1/2 tsp sesame oil
1/4 cup green onions, chopped
Spicy Black Beans with TomatoesB
BeansC Side DishD
SouthwesternF
2 Tbsp butter
2 Tbsp olive oil
1 med onion, chopped
2 garlic cloves, minced
1 green bell pepper, seeded, de-ribbed, chopped
1 red bell pepper, seeded, de-ribbed, choppedG
2 cups cooked black beans
1/2 tsp salt or to taste
6 fresh plum tomatoes, peeled, seeded, chopped
2 Tbsp olive oil
1/4 cup cilantro or parsley, choppedH<1/4 tsp ground cayenne pepper
4-5 parsley sprigs for garnish
In a lg saut
pan, heat the butter and olive oil over med heat. Add the onion, garlic, green and red peppers and saut
4-6 min. or until onions are translucent and vegetables are tender. Add the black beans and salt to taste. Add tomatoes and olive oil. Cook another 5 minutes. Add cilantro and mix well. Add cayenne pepper to taste and serve hot, garnished with sprigs of parsley. Makes 4-6 servings.
Vegetarian]
Spicy Black Beans with Tomatoes 2 Tbsp butter 2 Tbsp olive oil 1 med onion, chopped 2 garlic cloves, minced 1 green bell pepper, seeded, de-ribbed, chopped 1 red bell pepper, seeded, de-ribbed, chopped^
33264
15 min
8 min
2 tbsp butter
2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 green bell pepper, seeded, de-ribbed, chopped
1 red bell pepper, seeded, de-ribbed, chopped
2 cups cooked black beans
1/2 tsp salt or to taste
6 fresh plum tomatoes, peeled, seeded, chopped
2 tbsp olive oil
1/4 cup cilantro or parsley, chopped
1/4 tsp ground cayenne pepper
4-5 parsley sprigs for garnish
~2 Tbsp butter
2 Tbsp olive oil
1 med onion, chopped
2 garlic cloves, minced
1 green bell pepper, seeded, de-ribbed, chopped
1 red bell pepper, seeded, de-ribbed, chopped
2 cups cooked black beans
1/2 tsp salt or to taste
6 fresh plum tomatoes, peeled, seeded, chopped
2 Tbsp olive oil
1/4 cup cilantro or parsley, chopped
1/4 tsp ground cayenne pepper
4-5 parsley sprigs for garnish
Spicy Stuffed PeppersB
RiceC Side DishD
American
4 lg red bell peppers
2 tsp olive oil
1 cup onion, minced
5 oz lean ground beef
2 oz walnuts, toasted, chopped
2 tsp chili powder, mild or hot
1 tsp ground cuminG
1/2 cup tomato sauce
1/4 cup raisins; chopped
10 sm green olives with pimiento
1 tsp dried oregano
1/2 tsp instant beef bouillon
2 cup cooked long-grain rice (white or brown)H
Parsley sprigs for garnish
With a paring knife, slice" lids" from peppers and set aside. Carefully remove seeds and membranes and place peppers in baking dish. Set aside.
In lg skillet, heat oil over medium-high heat; add onion, beef and walnuts and cook until beef is browned and onion is golden. Add chili powder and cumin and cook, stirring constantly, for 2 min. Stir in tomato sauce, raisins, olives, oregano, instant bouillon and 1/2 cup water. Simmer 5 min; remove from heat; and stir in rice.
Preheat oven to 40
f. Spoon 1/4 rice mixture into each pepper and cover with reserved" lids". Pour 1/2 cup of water into baking dish; cover tightly with foil and bake 50-60 min until peppers can be pierced easily with a knife. Using a slotted spoon, remove peppers to a platter, garnish with parsley sprigs and serve. Source: Wonderful World of Walnuts & Rice.
Holiday]
Spicy Stuffed Peppers 4 lg red bell peppers 2 tsp olive oil 1 cup onion, minced 5 oz lean ground beef 2 oz walnuts, toasted, chopped 2 tsp chili powder, mild or hot 1 tsp ground cumin^
33265
15 min
l 1 1/2 hrs
p4 lg red bell peppers
2 tsp olive oil
1 cup onion, minced
5 oz lean ground beef
2 oz walnuts, toasted, chopped
2 tsp chili powder, mild or hot
1 tsp ground cumin
1/2 cup tomato sauce
1/4 cup raisins; chopped
10 sm green olives with pimiento
1 tsp dried oregano
1/2 tsp instant beef bouillon
2 cup cooked long-grain rice (white or brown)
Parsley sprigs for garnish
l4 lg red bell peppers
2 tsp olive oil
1 cup onion, minced
5 oz lean ground beef
2 oz walnuts, toasted, chopped
2 tsp chili powder, mild or hot
1 tsp ground cumin
1/2 cup tomato sauce
1/4 cup raisins; chopped
10 sm green olives with pimiento
1 tsp dried oregano
1/2 tsp instant beef bouillon
2 cup cooked long-grain rice (white or brown)
Parsley sprigs for garnish
A%Spinach and Rice in Dill Tomato SauceB
RiceC Side DishD
GreekF
2 10 oz pkg frozen spinach, thawed and drained
1/4 cup olive oil
3 cups onions, finely chopped
6 scallions, thinly sliced, including some of the green tops
1/4 cup + 1 Tbsp fresh dill, chopped
Gl1/3 cup converted raw rice
1/4 cup water
3 Tbsp tomato paste
1 Tbsp salt
1/8 tsp freshly ground black pepper
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 lg pot with a tight-fitting lid. When it is hot, add 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 over low
1heat 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.
Low fat/Low Cal.
Spinach and Rice in Dill Tomato Sauce 2 10 oz pkg frozen spinach, thawed and drained 1/4 cup olive oil 3 cups onions, finely chopped 6 scallions, thinly sliced, including some of the green tops 1/4 cup + 1 Tbsp fresh dill, chopped^
33266
82 10 oz packages frozen spinach, thawed and drained
1/4 cup olive oil
3 cups onions, finely chopped
6 scallions, thinly sliced, including some of the green tops
1/4 cup + 1 tbsp fresh dill, chopped
1/3 cup converted raw rice
1/4 cup water
3 tbsp tomato paste
1 tbsp salt
1/8 tsp freshly ground black pepper
/2 10 oz pkg frozen spinach, thawed and drained
1/4 cup olive oil
3 cups onions, finely chopped
6 scallions, thinly sliced, including some of the green tops
1/4 cup + 1 Tbsp fresh dill, chopped
1/3 cup converted raw rice
1/4 cup water
3 Tbsp tomato paste
1 Tbsp salt
1/8 tsp freshly ground black pepper
Stuffed Polenta with Meat SauceB
BeefC Side DishD
American
4 1/2 oz yellow cornmeal
2 oz freshly grated parmesan
1 Tbsp plus 1 tsp olive oil
1 cup onion, chopped
3 cloves garlic, minced
8 oz ground beef, broiled until rare G
2 cup canned italian tomatoes, drained, crushed
2 Tbsp salt-free tomato paste
1 tsp dried basil, crushed
1/2 tsp dried oregano, crushed
1/4 tsp dried rosemary
1/4 tsp freshly ground black pepperH(4 oz part-skim mozzarella cheese, diced
POLENTA: In a heavy med saucepan, bring 3 1/4 cups of water to a boil over high heat. With a lg wire whisk, slowly whisk in the cornmeal in a steady stream, whisking rapidly and constantly to prevent lumps. Reduce the heat to medium-low and cook, stirring frequently with a wooden spoon, until very thick, about 15 min. Remove from the heat and stir in half of the Parmesan cheese. Coat two 9" square baking pans with nonstick cooking spray. Spread the polenta evenly in the two pans. Place the
pans in the freezer for 20 min to chill.
Heat the oil in a med saucepan over med heat. Add onion and garlic; saut
for 1 min. Cover and let steam 10 min, stirring occasionally. Add the cooked ground beef, tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat to medium-low and cook for 15 min. Preheat the oven to 450
f. When the polenta has chilled, spread half of the meat sauce evenly over one layer in pan. Top with half of the mozzarella and half the remaining Parmesan che
;ese. Loosen the edges of the polenta in the other pan. Invert the second pan over the first. Spread evenly with the remaining sauce and sprinkle with the remaining cheeses. Bake until hot and bubbly, about 15 min. Cut into squares to serve. Makes four servings. Weight Watchers Magazine Low Calorie, Low Cost Menus.
Low fat/Low Cal.
Stuffed Polenta with Meat Sauce 4 1/2 oz yellow cornmeal 2 oz freshly grated parmesan 1 Tbsp plus 1 tsp olive oil 1 cup onion, chopped 3 cloves garlic, minced 8 oz ground beef, broiled until rare^
33267
4 1/2 oz yellow cornmeal
2 oz freshly grated parmesan
1 tbsp plus 1 tsp olive oil
1 cup onion, chopped
3 cloves garlic, minced
8 oz ground beef, broiled until rare
2 cup canned italian tomatoes, drained, crushed
2 tbsp salt-free tomato paste
1 tsp dried basil, crushed
1/2 tsp dried oregano, crushed
1/4 tsp dried rosemary
1/4 tsp freshly ground black pepper
4 oz part-skim mozzarella cheese, diced
4 1/2 oz yellow cornmeal
2 oz freshly grated parmesan
1 Tbsp plus 1 tsp olive oil
1 cup onion, chopped
3 cloves garlic, minced
8 oz ground beef, broiled until rare
2 cup canned italian tomatoes, drained, crushed
2 Tbsp salt-free tomato paste
1 tsp dried basil, crushed
1/2 tsp dried oregano, crushed
1/4 tsp dried rosemary
1/4 tsp freshly ground black pepper
4 oz part-skim mozzarella cheese, diced
Stuffed Tomatoes with Pine NutsB
VegetablesC Side DishD
Middle EastF
4 lg ripe stuffing tomatoes
4 oz basmati rice
2 oz pine nuts
2 oz raisins
4 spring onions (scallions)
A few sprigs of fresh mint
6 Tbsp extra virgin olive oilG
Salt and pepper
Cook basmati rice, in stock if you wish, and leave to get cold. Slice the tomatoes in half and remove the seeds and flesh. Discard the seeds but finely chop half of the flesh. Mix with the cooked rice, pine nuts, raisins, mint, spring onions, salt, pepper and 4 Tbsp oil. Spoon into the tomato shells and drizzle over the top the remaining oil. Bake at 350
f for 25-30 min. until slightly brown and caramelized on top. These are delicious both hot and cold.
Low fat/Low Cal.]
Stuffed Tomatoes with Pine Nuts 4 lg ripe stuffing tomatoes 4 oz basmati rice 2 oz pine nuts 2 oz raisins 4 spring onions (scallions) A few sprigs of fresh mint 6 Tbsp extra virgin olive oil^
33268
8 min
30 min
4 large ripe stuffing tomatoes
4 oz basmati rice
2 oz pine nuts
2 oz raisins
4 spring onions (scallions)
A few sprigs of fresh mint
6 tbsp extra virgin olive oil
Salt and pepper
4 lg ripe stuffing tomatoes
4 oz basmati rice
2 oz pine nuts
2 oz raisins
4 spring onions (scallions)
A few sprigs of fresh mint
6 Tbsp extra virgin olive oil
Salt and pepper
Sweet and Sour TofuB
TofuC Side DishD
AmericanFn1 lb tofu
1/4 cup lemon juice
1/4 cup tamari sauce
6 Tbsp water
1/4 cup tomato paste
2 Tbsp honey
1 tsp gingerGy4 cloves garlic
8 scallions, minced
1 green and 1 red bell pepper, sliced in strips
1 lb mushrooms
1 cup toasted cashews
Cut tofu into sm cubes; set aside. Combine lemon juice, tamari, water, tomato paste, honey, ginger and garlic; mix until well blended. Add tofu to this marinade, stir gently and let marinate for several hours (or overnight). Stir-fry scallions, bell peppers and mushrooms in 2 tsp of oil. After several min. add tofu with all the marinade. Lower heat, continue to stir-fry until everything is hot and bubbly. Remove from heat and stir in cashews. Serve over rice. The Enchanted Broccoli Forest.
Vegetarian
Sweet and Sour Tofu 1 lb tofu 1/4 cup lemon juice 1/4 cup tamari sauce 6 Tbsp water 1/4 cup tomato paste 2 Tbsp honey 1 tsp ginger^
f. Coat a 9"x13" baking dish with nonstick cooking spray. Cook ziti according to pkg directions; drain. Set aside in a lg bowl. Meanwhile, in a lg skillet, cook ground beef and onion over med heat 5 min, stirring occasionally; drain. Add to the ziti, along with the spaghetti sauce, picante sauce, ricotta cheese and 1 cup Mexican cheese; mix well. Spoon into the baking dish and bake 25 min. Remove from the oven and sprinkle the top with remaining 1 cup Mexican cheese blB
end. Return to the oven and bake about 10 min or until the cheese melts. Sprinkle with chopped cilantro and serve. Recipe By : Mr. Food's Easy Cooking Magazine May/June 99.
Low Cost]
Tex-Mex Ziti 12 oz pkg ziti pasta 1 lb ground beef 1 sm onion, chopped 2 cups spaghetti sauce 1 cup picante sauce 15 oz ricotta cheese 2 cups mexican cheese blend, shredded^
33270
20 min
50 min
12 oz pkg ziti pasta
1 lb ground beef
1 sm onion, chopped
2 cups spaghetti sauce
1 cup picante sauce
15 oz ricotta cheese
2 cups mexican cheese blend, shredded
2 tbsp fresh cilantro or parsley, chopped
12 oz pkg ziti pasta
1 lb ground beef
1 sm onion, chopped
2 cups spaghetti sauce
1 cup picante sauce
15 oz ricotta cheese
2 cups mexican cheese blend, shredded
2 Tbsp fresh cilantro or parsley, chopped
Toasted Pecan StuffingB
BreadC Side DishD
AmericanF
5 cup fresh bread cubes, crusts removed
5 cup corn bread, crumbled
1/2 cup butter
1 cup onion, chopped
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, dicedG
3/4 tsp poultry seasoning
Salt to taste
1/4 tsp nutmeg, ground
1/8 tsp black pepper, ground
1/2 cup pecans, chopped, toasted
3/4 cup giblet or chicken stock
1 egg
*Combine bread cubes and cornbread in lg bowl. Melt butter in med skillet. Saut
onion, green pepper and red pepper until tender. Stir in poultry seasoning, salt, nutmeg and black pepper. Add vegetable mixture, pecans, stock and egg to bread mixture. Toss. Makes enough stuffing for 12-14 lb turkey.
Holiday]
Toasted Pecan Stuffing 5 cup fresh bread cubes, crusts removed 5 cup corn bread, crumbled 1/2 cup butter 1 cup onion, chopped 1/2 cup green bell pepper, diced 1/2 cup red bell pepper, diced^
33271
30 min
10 min
N5 cup fresh bread cubes, crusts removed
5 cup corn bread, crumbled
1/2 cup butter
1 cup onion, chopped
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
3/4 tsp poultry seasoning
Salt to taste
1/4 tsp nutmeg, ground
1/8 tsp black pepper, ground
1/2 cup pecans, chopped, toasted
3/4 cup giblet or chicken stock
1 egg
J5 cup fresh bread cubes, crusts removed
5 cup corn bread, crumbled
1/2 cup butter
1 cup onion, chopped
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
3/4 tsp poultry seasoning
Salt to taste
1/4 tsp nutmeg, ground
1/8 tsp black pepper, ground
1/2 cup pecans, chopped, toasted
3/4 cup giblet or chicken stock
1 egg
Tofu QuicheB
TofuC Side DishD
AmericanF
1 tsp margarine
12 oz tofu, drained
1 egg
1/2 tsp oregano, crushed
3/4 cup cheddar cheese, grated
1 Tbsp dried minced onion
1 Tbsp fresh parsley (opt.)G
2 Tbsp fine dry bread crumbs
2 egg whites
1/3 cup skim milk
1/8 tsp garlic powder
7 oz can whole kernel corn, drain
1 med tomato
Spread the margarine over the bottom and sides of a 9" pie plate. Sprinkle with bread crumbs to coat the dish. Cut up Tofu. In a blender or food processor combine tofu, egg whites, whole egg, milk, oregano, garlic powder, 1/2 cup cheese, 1/4 tsp pepper and 1/8 tsp salt. Cover and blend or process till smooth. Stir in corn and dried onion. Pour into prepared pie plate. Bake, uncovered, in a 350
f oven for 30-35 min or until knife inserted near the center comes out clean. Cut tomato into thB
in wedges. Arrange wedges atop quiche. Sprinkle with the remaining cheese. Bake for 3 min more or until cheese is melted. (4 servings)
Heat 1-Tbsp oil in a sm skillet. Break eggs into pan and cook, stirring until they are set. Salt and set aside while moist. Do not overcook. In another skillet heat oil and add scallions, stir until they are hot. Add rice and stir rapidly so that the rice will not stick to the skillet. Add ham, chicken, green pepper, mushrooms, broccoli, celery, garlic and sugar. With a spatula toss rice mixture until vegetables are soft. Add more oil if rice is dry. While stirring, add soy sauce, peas, coB
rn and heat briefly. Add salt, pepper and soy sauce to taste. Break up the eggs into sm pieces; stir into rice. Serve when ready. Serves 5.
Vegetarian
Vegetable Fried Rice 1/3 cup light oil 1/2 cup cooked green peas 2 lg eggs 1/3 cup frozen corn 1 cup scallions coarsely chopped 6 oz chicken breast chopped 3 cup rice cold cooked^
33273
18 min
1/3 cup light oil
1/2 cup cooked green peas
2 lg eggs
1/3 cup frozen corn
1 cup scallions coarsely chopped
6 oz chicken breast chopped
3 cup rice cold cooked
6 oz cooked ham chopped
1/2 cup green pepper, chopped
1/4 cup soy sauce
1/2 cup mushrooms, chopped
2 lg garlic cloves, minced
1/2 cup broccoli small flowerette
1/2 tsp sugar
1/2 cup celery, chopped
Salt and pepper to taste
y1/3 cup light oil
1/2 cup cooked green peas
2 lg eggs
1/3 cup frozen corn
1 cup scallions coarsely chopped
6 oz chicken breast chopped
3 cup rice cold cooked
6 oz cooked ham chopped
1/2 cup green pepper, chopped
1/4 cup soy sauce
1/2 cup mushrooms, chopped
2 lg garlic cloves, minced
1/2 cup broccoli sm flowerette
1/2 tsp sugar
1/2 cup celery, chopped
Salt and pepper to taste
Vegetable Rice CasseroleB
VegetablesC Side DishD
AmericanF
Fresh tomatoes, chopped or canned
1 green bell pepper
1 onion
2 carrots
2 cups broccoli florets
2 cups cauliflower other vegetables of your choiceG
Layer the bottom of a 13"x9" baking pan with tomatoes. Dice the green pepper, onion, carrots, broccoli, cauliflower and other vegetables of choice. Layer half the vegetables over tomatoes. Layer rice. Layer other half of vegetables. Layer on top with more chopped tomatoes. Pour water, vinegar, broth concentrate, hot sauce, salt and pepper over casserole. Bake covered at 350
f for 1-1/2 hours, then remove cover and top with cheese. Bake an additional 15 to 30 min. Makes 6 generous servingsB
Low fat/Low Cal.
Vegetable Rice Casserole Fresh tomatoes, chopped or canned 1 green bell pepper 1 onion 2 carrots 2 cups broccoli florets 2 cups cauliflower other vegetables of your choice^
33274
12 min
20 min
Fresh tomatoes, chopped or canned
1 green bell pepper
1 onion
2 carrots
2 cups broccoli florets
2 cups cauliflower other vegetables of your choice
Cut off tops of green peppers, leaving hole about 2" in diameter from which seeds and inner ribs can be removed. Immerse peppers in boiling water. Cook 5 min. Remove peppers carefully to avoid tearing. Place hole side down on paper towels to drain and cool. Preheat oven to 375
f. In med bowl, combine corn, beans, cheese, oil, onion, garlic, parsley, cayenne and black pepper. Divide among cooled peppers. Place cut-side up in baking dish. Pour a little water into dish. Bake in preheated oveB
n about 20 min.
Vegetarian
Vegetable Stuffed Peppers 6 med green bell peppers 15 oz can pinto beans, drained, rinsed 3 cups whole kernel corn (fresh frozen or canned) 3/4 cup sharp cheddar cheese, shredded (3 oz)^
Cut the rolls into fine strips. Scald the milk together with the salt; pour the hot milk over the rolls and soak for 20 minutes. Clean cabbage, cut into fine strips and blanch in boiling salted water for 1 minute. Drain, refresh in ice cold water. Drain again. Peel and finely chop the onions and saut
in the hot butter. Add the cabbage and saut
another 3-4 minutes. Squeeze the excess liquid from the rolls and mix the rolls with the cabbage, eggs and chives which have been cut into thin ro
unds. Season to taste with paprika and Worcestershire sauce. Pour a little boiling water over a clean cotton napkin or dish towel, Squeeze out excess water. Shape the dumpling dough into a loaf shape and loose tie it into the napkin. There must be enough room for the dumpling to expand. Suspend the dumpling into a pot of simmering salted water by inserting a wooden spoon under the knot and resting the spoon ends on the rim of the pot. Boil on high heat for 5 minutes. Turn down heat and genCOtly simmer for another 40 minutes. Remove, drain, place on a platter and slice.
Wirsing-Serviettenklos (Savoy Cabbage Dumpling) 8 hard rolls, day-old 3/8 liter milk Salt 10 oz savoy cabbage 2 Tbsp butter 4 eggs^
33276
8 hard rolls, day-old
3/8 liter milk
10 oz savoy cabbage
2 tbsp butter
4 eggs
2 bunches of fresh chives
Ground black pepper
1/2 tsp paprika
Dash worcestershire sauce
8 hard rolls, day-old
3/8 liter milk
10 oz savoy cabbage
2 Tbsp butter
4 eggs
2 bunches of fresh chives
Ground black pepper
1/2 tsp paprika
Dash worcestershire sauce
Basic Beef JerkyB
BeefC
SnackD
AmericanFx2 lb beef, flank steak* (or other lean cut)
1/3 cup soy sauce
1 garlic clove, crushed
1/8 tsp salt
1/8 tsp pepper, black
Slice flank steak lengthwise with the grain into 1/4" thick strips about 1 to 1 1/2" wide. Combine soy sauce, garlic, salt and pepper. Marinade the beef strips in the liquid about 20 minutes. Drain the meat strips and arrange them in a single layer on a rack set in a shallow baking pan. Bake in a 150
f overnight or until dried. Store in a tightly covered container or freeze in ziplocks.
*Note: do not use good grade (marbled with fat) for jerky. Fat may turn rancid. Use any very lean beef
. or game that can be cut with the grain into strips several" long. Lean bottom round or eye of round would work well.
Variations: omit soy sauce and substitute with red wine; add cayenne or other ground dried chile for hot jerky. Add worcestershire, liquid smoke, thyme or other herbs to the marinade.
Low Cost]
Basic Beef Jerky 2 lb beef, flank steak* (or other lean cut) 1/3 cup soy sauce 1 garlic clove, crushed 1/8 tsp salt 1/8 tsp pepper, black^
33277
20 min
18 hrs
~2 lb beef, flank steak* (or other lean cut)
1/3 cup soy sauce
1 garlic clove, crushed
1/8 tsp salt
1/8 tsp pepper, black
z2 lb beef, flank steak* (or other lean cut)
1/3 cup soy sauce
1 garlic clove, crushed
1/8 tsp salt
1/8 tsp pepper, black
Caramel CornC
SnackD
AmericanF
5 qt popped corn
2 cups granulated sugar
1/4 cup white corn syrup
2 Tbsp vinegar
2 Tbsp water
1 tsp baking soda
1 cup peanuts whole or chopped
Warm popped corn in slow oven. Meanwhile heat the sugar over low heat, allowing it to brown but not scorch. Add syrup, vinegar and water and salt. Stir only until sugar is dissolved. Boil mixture until it forms a hard ball when dropped into cold water. Remove from heat and add soda and peanuts, stirring well. Pour immediately over warm popped corn. Stir well until all kernels are coated. Allow to cool, stirring occasionally to break up lg chunks.
Holiday]
Caramel Corn 5 qt popped corn 2 cups granulated sugar 1/4 cup white corn syrup 2 Tbsp vinegar 2 Tbsp water 1 tsp baking soda 1 cup peanuts whole or chopped^
33278
5 qt popped corn
2 cups granulated sugar
1/4 cup white corn syrup
2 tbsp vinegar
2 tbsp water
1 tsp baking soda
1 cup peanuts whole or chopped
5 qt popped corn
2 cups granulated sugar
1/4 cup white corn syrup
2 Tbsp vinegar
2 Tbsp water
1 tsp baking soda
1 cup peanuts whole or chopped
Chex Mix or Party MixC
SnackD
American
6 Tbsp melted butter
1 Tbsp tabasco sauce
4 tsp worcestershire sauce
3/4 tsp garlic powder
6 cups each: corn, wheat and rice chex
2 cups peanuts (red skinned)G
1 cup pretzelsI
Pour first 4 ingredients in a shallow baking pan and mix. Add cereal, nuts and pretzels and coat well. Preheat oven to 250
f. Spread mix on cookie sheet. Bake for 45 minutes, stirring every 15 minutes. Store in airtight container. Yield: 9 cups. L
ZSpread nuts in roasting pan. Toast in preheated oven for 25 minutes, stirring occasionally. Melt butter in skillet and add chili powder, cayenne, garlic salt and tabasco. Pour over nuts and roast, stirring frequently, for 20 minutes. Drain on paper towels. Cool before storing. Store in airtight containers for up to 6 weeks. Yield: about 4 cups.
Party]
Chili Nuts 2 cups cashews or pecans 1/4 cup unsalted butter 2 tsp chili powder 1/4 tsp cayenne pepper 1/2 tsp garlic salt Dash of tabasco sauce^
33280
15 min
40 min
2 cups cashews or pecans
1/4 cup unsalted butter
2 tsp chili powder
1/4 tsp cayenne pepper
1/2 tsp garlic salt
Dash of tabasco sauce
2 cups cashews or pecans
1/4 cup unsalted butter
2 tsp chili powder
1/4 tsp cayenne pepper
1/2 tsp garlic salt
Dash of tabasco sauce
CorndogsB
PorkC
SnackD
AmericanFKHot dogs
Corn bread mix
Oil for deep fat frying
Skewers, (popsicle sticks)IrAny good cornbread recipe works fine for corndogs. Skewer the hot dogs and dip in the corn bread mix and deep fry.L
Low Cost]TCorndogs Hot dogs Corn bread mix Oil for deep fat frying Skewers, (popsicle sticks)^
33281
5 min
12 min
RHot dogs
Corn bread mix
Oil for deep fat frying
Skewers - (popsicle sticks)
MHot dogs
Corn bread mix
Oil for deep fat frying
Skewers, (popsicle sticks)
Curried CashewsC
SnackD
AmericanFU1/4 cup butter or margarine
10 oz can salted cashews
2 Tbsp curry powder
1/2 tsp salt
In a skillet, melt butter. Add cashews; cook and stir over med heat until lightly browned, about 10 min. Remove to paper towels to drain. Sprinkle with curry powder and salt. Yield: 2 cups.L
Party]eCurried Cashews 1/4 cup butter or margarine 10 oz can salted cashews 2 Tbsp curry powder 1/2 tsp salt^
33282
3 min
10 min
[1/4 cup butter or margarine
10 oz can salted cashews
2 tbsp curry powder
1/2 tsp salt
W1/4 cup butter or margarine
10 oz can salted cashews
2 Tbsp curry powder
1/2 tsp salt
A%Eeghirkis (Kosher-style Dill Pickles)B
VegetablesC
SnackD
GermanF
24-36 small, not too ripe, cucumbers
3 bay leaves, crumbled
6 garlic gloves
6 whole peppercorns, bruised
6 sprigs of dill or 2 Tbsp dill weed and 1 Tbsp dill seedG)6 Tbsp coarse salt
9 cups boiling water
Scrub the cucumbers. Place them in a lg bowl or crock. Scatter the bay leaves, garlic, whole black peppercorns and dill among the cucumbers. Sprinkle with salt. Pour boiling water over cucumbers. Remove any scum that appears. Put a plate on top, weighted with a brick (this is to keep the cucumbers in the brine). Cover with a cloth and store in a dark place for a week in warm weather or for 10 days in cool. This simple recipe makes the real Jewish dill pickles, no vinegar, no sugar and no pBpackaged pickling spice.
This is from" Memoirs and Menus, The Confessions of A Culinary Snob," by Georges Spunt.
Vegetarian]
Eeghirkis (Kosher-style Dill Pickles) 24-36 small, not too ripe, cucumbers 3 bay leaves, crumbled 6 garlic gloves 6 whole peppercorns, bruised 6 sprigs of dill or 2 Tbsp dill weed and 1 Tbsp dill seed^
33283
24-36 small, not too ripe, cucumbers
3 bay leaves, crumbled
6 garlic gloves
6 whole peppercorns, bruised
6 sprigs of dill or 2 tbsp dill weed and 1 tbsp dill seed
6 tbsp coarse salt
9 cups boiling water
24-36 small, not too ripe, cucumbers
3 bay leaves, crumbled
6 garlic gloves
6 whole peppercorns, bruised
6 sprigs of dill or 2 Tbsp dill weed and 1 Tbsp dill seed
6 Tbsp coarse salt
9 cups boiling water
Green and White QuesadillasB
CheeseC
SnackD
CaliforniaF
2 10" flour tortillas
2 tsp olive oil
3 sm tomatillos
2 scallions
1/2 cup monterey jack cheese, grated
2 Tbsp ch
vre, room tempG>2 Tbsp cilantro leaves
Coarse salt
Freshly ground black pepper
1. Heat a grill to med-hot and place grill 4" above the coals. Brush one side of tortilla with oil. Place tortilla oil-side down on a plate.
2. Brush tomatillos and scallions with remaining olive oil. Season with salt and pepper. Place on the grill and cook until browned and tender, 3 to 5 minutes. Remove to a cutting board and slice scallions into 1/2" pieces. Smash tomatillos to flatten.
3. Spread cheeses over entire surface of tortilla. Sprinkle over scallion, smashed tomatillo and cilaB
ntro leaves. Season with salt and pepper. Top with another tortilla and carefully slide onto grill. Brush top tortilla with oil.
4. Flip the quesadillas over and grill other side. Cut into wedges and serve immediately.
Party]
Green and White Quesadillas 2 10" flour tortillas 2 tsp olive oil 3 sm tomatillos 2 scallions 1/2 cup monterey jack cheese, grated 2 Tbsp ch
vre, room temp^
33284
15 min
8 min
2 10" flour tortillas
2 tsp olive oil
3 sm tomatillos
2 scallions
1/2 cup monterey jack cheese, grated
2 tbsp ch
vre, room temperature
2 tbsp cilantro leaves
Coarse salt
Freshly ground black pepper
2 10" flour tortillas
2 tsp olive oil
3 sm tomatillos
2 scallions
1/2 cup monterey jack cheese, grated
2 Tbsp ch
vre, room temp
2 Tbsp cilantro leaves
Coarse salt
Freshly ground black pepper
Grilled Raspberry TortillasB
CheeseC
SnackD
AmericanFL4 flour tortillas
2 oz mozzarella cheese, grated
1/2 cup raspberry preserves
Heat a heavy griddle or skillet over med heat. Place 1 tortilla in skillet and heat about 30 seconds or until softened. Remove from skillet. Place 1-1/2 tsp cheese in middle of tortilla. Place 1 Tbsp preserves over cheese. Sprinkle cheese over preserves. Fold bottom of tortilla over cheese. Fold in sides and roll tortilla to make a tight packet. Repeat process until all tortillas are prepared. Place all tortilla packets, seam side down on a griddle and cook over med heat 3-4 min per side oB"r until browned. Makes 2 servings.
Party]hGrilled Raspberry Tortillas 4 flour tortillas 2 oz mozzarella cheese, grated 1/2 cup raspberry preserves^
33285
3 min
10 min
R4 flour tortillas
2 oz mozzarella cheese, grated
1/2 cup raspberry preserves
N4 flour tortillas
2 oz mozzarella cheese, grated
1/2 cup raspberry preserves
Homemade MarshmallowsC
SnackD
American
2 envelopes unflavored gelatin (2 Tbsp)
1 1/4 cups water
2 cups sugar
1/8 tsp salt
1 tsp vanilla or other flavoring
1/2 powdered sugar
Soften gelatin in 3/4 cup of water and set aside. Place remaining 1/2 cup water and granulated sugar in med sized saucepan. Cook until sm amount dropped in cold water forms soft ball (240
f). Remove syrup from heat and add softened gelatin and stir until almost cold. Add salt and flavoring. Beat until syrup is white and thick (8 min. with an electric beater). Pour 1" thick in two 8" square pans that have been greased and dusted with powdered sugar. Let set in cool place about an hour, do Bpnot place in refrigerator. Turn out on a board that has been well dusted with powdered sugar. Cut into 1" cubes.
Low Cost]
Homemade Marshmallows 2 envelopes unflavored gelatin (2 Tbsp) 1 1/4 cups water 2 cups sugar 1/8 tsp salt 1 tsp vanilla or other flavoring 1/2 powdered sugar^
33286
2 envelopes unflavored gelatin (2 tbsp)
1 1/4 cups water
2 cups sugar
1/8 tsp salt
1 tsp vanilla or other flavoring
1/2 powdered sugar
2 envelopes unflavored gelatin (2 Tbsp)
1 1/4 cups water
2 cups sugar
1/8 tsp salt
1 tsp vanilla or other flavoring
1/2 powdered sugar
Honey-Glazed Snack MixC
SnackD
AmericanFn8 cups crispix cereal
3 cups miniature pretzels
2 cups pecan halves
2/3 cup butter or margarine
1/2 cup honey
In a lg bowl, combine cereal, pretzels and pecans, set aside. In a sm saucepan, melt butter, stir in honey until well blended. Pour over cereal mixture and stir to coat. Spread into two greased 15"x10"x1" in baking pans. Bake at 350
f for 12-15 min. or until mixture is lightly glazed, stirring occasionally. Cool in pan for 3 minutes; remove from pan and spread on waxed paper to cool completely. Store in an airtight container. Yield: about 12 cups.
Low Cost
Honey-Glazed Snack Mix 8 cups crispix cereal 3 cups miniature pretzels 2 cups pecan halves 2/3 cup butter or margarine 1/2 cup honey^
33287
8 min
15 min
t8 cups crispix cereal
3 cups miniature pretzels
2 cups pecan halves
2/3 cup butter or margarine
1/2 cup honey
p8 cups crispix cereal
3 cups miniature pretzels
2 cups pecan halves
2/3 cup butter or margarine
1/2 cup honey
A Iced NutsC
SnackD
AmericanFf1 1/2 cup whole almonds or cashews, blanched
1/2 cup sugar
1/2 Tbsp vanilla
2 Tbsp margarine or butter
ILine a baking sheet with foil; butter foil and set aside. Combine nuts, sugar and margarine in a heavy, 8" skillet. Cook over med heat, stirring constantly, about 9 min or until sugar melts and turns a rich brown color. Remove from heat. Immediately stir in vanilla. Spread on prepared baking sheet. Cool and break into clusters.
Party
]pIced Nuts 1 1/2 cup whole almonds or cashews, blanched 1/2 cup sugar 1/2 Tbsp vanilla 2 Tbsp margarine or butter^
33288
3 min
10 min
l1 1/2 cup whole almonds or cashews, blanched
1/2 cup sugar
1/2 tbsp vanilla
2 tbsp margarine or butter
h1 1/2 cup whole almonds or cashews, blanched
1/2 cup sugar
1/2 Tbsp vanilla
2 Tbsp margarine or butter
Killer Burrito FillingB
BeefC
SnackD
SouthwesternF|3 Tbsp lard, melted
2 lb round steak
3 lg garlic cloves, minced
1 green bell pepper
3 lg potatoes
4 jalape
o peppers
1 onionG|1 Tbsp cumin
2 beef bouillon cubes
4 cups water
3 Tbsp tabasco sauce
6 scrambled eggs (optional)
1 1/2 tsp chopped cilantro
Dice steak into 1/2" cubes and brown with garlic and lard in a lg skillet with a lid. Dice the potatoes to 1/2" cubes; the peppers and onion into 1/4" pieces and add to the meat once it has browned. Add the peppers, onions and saut
for 5-minutes. Dissolve the bouillon cubes in the water. Add the tabasco and diced potatoes to the meat mixture and stir to mix well. Add the cumin and stir again. Add enough beef broth to cover the mixture. Add cilantro. Stir, then cover and simmer until the pB
otatoes are nearly done. Stir occasionally. Remove the lid and cook until the mixture begins to thicken. For a breakfast burrito, add scrambled eggs to the meat mixture when it is done.
Killer Burrito Filling 3 Tbsp lard, melted 2 lb round steak 3 lg garlic cloves, minced 1 green bell pepper 3 lg potatoes 4 jalape
o peppers 1 onion^
33289
12 min
15 min
3 tbsp lard, melted
2 lb round steak
3 lg garlic cloves, minced
1 green bell pepper
3 lg potatoes
4 jalape
o peppers
1 onion
1 tbsp cumin
2 beef bouillon cubes
4 cups water
3 tbsp tabasco sauce
6 scrambled eggs (optional)
1 1/2 tsp chopped cilantro
3 Tbsp lard, melted
2 lb round steak
3 lg garlic cloves, minced
1 green bell pepper
3 lg potatoes
4 jalape
o peppers
1 onion
1 Tbsp cumin
2 beef bouillon cubes
4 cups water
3 Tbsp tabasco sauce
6 scrambled eggs (optional)
1 1/2 tsp chopped cilantro
A$Mrs. Fields Deadly Chocolate MuffinsC
SnackD
AmericanF
12 oz semisweet chocolate, coarsely chopped
1 lg eggs
1/2 cup packed light brown sugar
1/2 cup unsalted butter
1 tsp pure vanilla
1/2 cup sour creamG
1 1/4 cups semisweet chocolate chips
1 cup sifted cake flour
1/4 cup chopped macadamia
1/2 tsp baking soda
1/4 tsp salt
1/4 cup white chocolate chips
Heat oven to 350
f. Lightly oil the top of a 12-cup muffin tin. Line the cups with paper liners. Melt the chopped semisweet chocolate with the butter in the top of a double boiler, stirring until smooth. Remove from the heat and stir in the sour cream. Cool. Whisk together cake flour, baking soda and salt in a sm bowl. Beat eggs and sugar in a lg bowl with an electric mixer until light and pale, about 5 minutes. Beat in chocolate mixture and vanilla. Add flour mixture and 1 cup of the sem
tisweet chips. Spoon the batter evenly into prepared muffin cups to fill about 3/4 full. Top evenly with remaining 1/4 cup semisweet chips, macadamia nuts and white chocolate chips. Bake until the centers are set to the touch, 20 to 25 minutes. Set muffin tin on a wire rack to cool 15 minutes. Remove muffins to cool completely on rack. Serving size : 12 from Mrs. Fields.
Holiday
Mrs. Fields Deadly Chocolate Muffins 12 oz semisweet chocolate, coarsely chopped 1 lg eggs 1/2 cup packed light brown sugar 1/2 cup unsalted butter 1 tsp pure vanilla 1/2 cup sour cream^
33290
30 min
30 min
012 oz semisweet chocolate, coarsely chopped
1 lg eggs
1/2 cup packed light brown sugar
1/2 cup unsalted butter
1 tsp pure vanilla
1/2 cup sour cream
1 1/4 cups semisweet chocolate chips
1 cup sifted cake flour
1/4 cup chopped macadamia
1/2 tsp baking soda
1/4 tsp salt
1/4 cup white chocolate chips
+12 oz semisweet chocolate, coarsely chopped
1 lg eggs
1/2 cup packed light brown sugar
1/2 cup unsalted butter
1 tsp pure vanilla
1/2 cup sour cream
1 1/4 cups semisweet chocolate chips
1 cup sifted cake flour
1/4 cup chopped macadamia
1/2 tsp baking soda
1/4 tsp salt
1/4 cup white chocolate chips
Pecans On FireC
SnackD
American
1 Tbsp salt
1 Tbsp freshly ground black pepper
2 tsp hungarian paprika
1 lb pecan halves
1 to 2 cups confectioner's sugar
2 qt canola oil
1. Combine salt, pepper, and paprika in a bowl, and set aside.
2. Bring a lg pot of water to a boil. Add the pecans, and blanch them for 5 minutes. Remove from heat, and drain well. Transfer the hot pecans to a lg bowl. Add confectioner's sugar and toss well to coat.
3. Heat the oil slowly in a lg, heavy-bottomed stockpot over med heat to approximately 350
f. Carefully add the pecans in sm batches (add slowly so the oil doesn't splatter), and fry until golden, about 4 minutes. Remove the B
pecans from the oil with a slotted spoon, and transfer to baking pan.
4. Season nuts with the pepper mixture. Let cool, and store in an airtight container. Makes about 4 cups.
Party]
Pecans On Fire 1 Tbsp salt 1 Tbsp freshly ground black pepper 2 tsp hungarian paprika 1 lb pecan halves 1 to 2 cups confectioner's sugar 2 qt canola oil^
33291
1 tbsp salt
1 tbsp freshly ground black pepper
2 tsp hungarian paprika
1 lb pecan halves
1 to 2 cups confectioner's sugar
2 qt canola oil
1 Tbsp salt
1 Tbsp freshly ground black pepper
2 tsp hungarian paprika
1 lb pecan halves
1 to 2 cups confectioner's sugar
2 qt canola oil
PretzelsC
SnackD
AmericanFx1 1/2 cups warm water
1 pkg dry yeast
1 tsp salt
1 Tbsp sugar
4 cups all-purpose flour
1/4 cup baking soda
12 cups waterG
Coarse salt
Add yeast to warm water and stir until muddy. Add salt, sugar and flour. Mix and knead until dough is smooth. Let rise in greased, covered bowl for 1 hour or until double. Punch down dough and shape into 12 pretzels. Boil 12 cups of water and 1/4 cup baking soda. Boil each pretzel for 1 min. in the soda water solution. Place on ungreased cookie sheets and bake at 475
f for 12-15 minutes.
Holiday
Pretzels 1 1/2 cups warm water 1 pkg dry yeast 1 tsp salt 1 Tbsp sugar 4 cups all-purpose flour 1/4 cup baking soda 12 cups water^
In a sm heavy skillet melt the butter over moderately low heat, add cumin, chili powder, cayenne, salt, and paprika, and cook the spices, stirring, for 30 seconds. Add the nuts and stir them to coat well. Transfer the coated nuts to a baking pan lg enough to hold one layer and toasted them in a preheated 350
f oven for 5 minutes. Let the nuts cool and transfer them to serving dish. Can be prepared in 45 min. or less. Makes about 4 cups.
Holiday]xSpicy Almonds and Cashews 2 Tbsp butter 1 tsp ground cumin 1/2 tsp chili powder 1/4 tsp cayenne 1 tsp salt 1 tsp paprika^
33293
45 min
2 tbsp butter
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp cayenne
1 tsp salt
1 tsp paprika
2 cups whole blanched almonds, toasted lightly
2 cups raw cashews, toasted lightly
2 Tbsp butter
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp cayenne
1 tsp salt
1 tsp paprika
2 cups whole blanched almonds, toasted lightly
2 cups raw cashews, toasted lightly
1877 Beer Cheese Soup B
CheeseC
SoupD
AmericanF
3/4 cup butter
1/2 cup celery, diced 1/8"
1/2 cup flour
2 1/2 pt chicken stock
2 Tbsp parmesan romano cheese
1/4 tsp accent (msg)
1/2 cup carrots, diced 1/8"Gq1/2 cup onion, diced 1/8"
1/2 tsp dry mustard
6 oz cheddar cheese
11 oz bottle beer
Salt and pepper to taste I
vegetables until done but not browned. Blend in flour, dry mustard and chicken stock; cook 5 min. Blend in cheeses and beer. Let simmer for 30 min. Season with salt and pepper. Serve with French Bread and tossed salad. Coburg Inn, Coburg Or.L
Holiday]
1877 Beer Cheese Soup 3/4 cup butter 1/2 cup celery, diced 1/8" 1/2 cup flour 2 1/2 pt chicken stock 2 Tbsp parmesan romano cheese 1/4 tsp accent (msg) 1/2 cup carrots, diced 1/8"^
33294
18 min
30 min
3/4 cup butter
1/2 cup celery, diced 1/8"
1/2 cup flour
2 1/2 pints chicken stock
2 tbsp parmesan romano cheese
1/4 tsp accent (msg)
1/2 cup carrots, diced 1/8"
1/2 cup onion, diced 1/8"
1/2 tsp dry mustard
6 oz cheddar cheese
11 oz bottle beer
Salt and pepper to taste
3/4 cup butter
1/2 cup celery, diced 1/8"
1/2 cup flour
2 1/2 pt chicken stock
2 Tbsp parmesan romano cheese
1/4 tsp accent (msg)
1/2 cup carrots, diced 1/8"
1/2 cup onion, diced 1/8"
1/2 tsp dry mustard
6 oz cheddar cheese
11 oz bottle beer
Salt and pepper to taste
A$Athens Market's Soup, Egg Lemon SoupB
PoultryC
SoupD
GreekFf1 whole frying chicken
4 1/2 qt water
2 cup rice (uncooked)
Juice from 3 lemons
5 eggs
Salt and pepper
Place chicken, water and desired amount of salt in heavy pot. Bring to boil. Reduce heat and simmer for approximately 1 1/2 to 2 hours, skimming foam off top as necessary. Add more water, as necessary, so you will end up with 3 qrt of chicken stock. Remove chicken and set aside for later use.
Strain chicken stock into clean saucepan, reserving 3 cups. Bring stock in saucepan to boil. Add rice and bring back to boil. Reduce heat and simmer for 30 min. or until rice is soft. In a lg measurin
g cup, place lemon juice with one cup of reserved chicken stock. Set aside. In lg mixing bowl beat eggs on high speed for 4 minutes. Reduce speed to med and continue beating while you slowly add lemon juice and stock mixture.
Into same mixture, pour 2 cups of reserved chicken stock slowly, while continuously mixing. Turn mixer off. Pour egg and lemon mixture slowly into saucepan of rice and stock, stirring continually. Continue to stir for one min. while soup cooks. Remove from heat. Add s
Csalt and pepper to taste. Serve hot. Note: you can chop up the cooked chicken into sm chunks and add it to the soup.
Quick & Easy]
Athens Market's Soup, Egg Lemon Soup 1 whole frying chicken 4 1/2 qt water 2 cup rice (uncooked) Juice from 3 lemons 5 eggs Salt and pepper^
33295
l1 whole frying chicken
4 1/2 qt water
2 cup rice (uncooked)
Juice from 3 lemons
5 eggs
Salt and pepper
h1 whole frying chicken
4 1/2 qt water
2 cup rice (uncooked)
Juice from 3 lemons
5 eggs
Salt and pepper
Beef Barley SoupB
BeefC
SoupD
AmericanF
1/2 oz dried mushrooms
1 cup water, boiling
1 lg onion, chopped
2 cloves garlic, finely chopped
1 Tbsp oil
1/2 lb beef round, coarsely diced
26 oz beef stockG|4 cups water
2 carrots, pared and sliced
2 ribs celery, sliced
1 tsp salt
1 tsp marjoram, crumbled
1/4 tsp pepper
1 bay leafH
8 oz white turnip, pared and cubed
8 oz zucchini, cubed
1/2 cup pearl barley
2 Tbsp unsalted butter
1/4 cup flour
1/3 cup fresh parsley, chopped
Wash mushrooms and cover with boiling water in a sm bowl. Reserve. Saut
onion and garlic in oil in a lg pot over med-low heat, until tender but not browned, 5 minutes. Increase heat. Add beef and brown on all sides. Add beef stock, water, carrot, celery, salt, marjoram, pepper and bay leaf. Drain mushrooms into pot. Chop mushrooms and add to soup. Bring to boiling. Low heat, cover and simmer for 20 minutes. Add turnip, zucchini and barley. Return to simmer. Cover and cook 10 min. more, or
P until barley is tender. Melt butter in a sm skillet over med-low heat. Stir in flour until smooth. Cook over low heat, stirring constantly until roux is light brown. Remove from heat. Stir in about 1 cup of soup liquid until smooth. Stir flour mixture back into soup until smooth. Remove bay leaf. Add parsley and heat to serving temp.
Beef Barley Soup 1/2 oz dried mushrooms 1 cup water, boiling 1 lg onion, chopped 2 cloves garlic, finely chopped 1 Tbsp oil 1/2 lb beef round, coarsely diced 26 oz beef stock^
33296
1/2 oz dried mushrooms
1 cup water, boiling
1 large onion, chopped
2 cloves garlic, finely chopped
1 tbsp oil
1/2 lb beef round, coarsely diced
26 oz beef stock
4 cups water
2 carrots, pared and sliced
2 ribs celery, sliced
1 tsp salt
1 tsp marjoram, crumbled
1/4 tsp pepper
1 bay leaf
8 oz white turnip, pared and cubed
8 oz zucchini, cubed
1/2 cup pearl barley
2 tbsp unsalted butter
1/4 cup flour
1/3 cup fresh parsley, chopped
1/2 oz dried mushrooms
1 cup water, boiling
1 lg onion, chopped
2 cloves garlic, finely chopped
1 Tbsp oil
1/2 lb beef round, coarsely diced
26 oz beef stock
4 cups water
2 carrots, pared and sliced
2 ribs celery, sliced
1 tsp salt
1 tsp marjoram, crumbled
1/4 tsp pepper
1 bay leaf
8 oz white turnip, pared and cubed
8 oz zucchini, cubed
1/2 cup pearl barley
2 Tbsp unsalted butter
1/4 cup flour
1/3 cup fresh parsley, chopped
Beer Cheese Soup (Two)B
CheeseC
SoupD
AmericanF
1 cup celery, finely chopped
1 cup carrot, finely chopped
1/2 cup onion, finely chopped
2 qts chicken broth
1 cup all-purpose flour
1 cup butter or margarine, melted
8 oz beer or aleG
16 oz cheddar cheese, grated
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 temp. 12 servings.
Party]
Beer Cheese Soup (Two) 1 cup celery, finely chopped 1 cup carrot, finely chopped 1/2 cup onion, finely chopped 2 qts chicken broth 1 cup all-purpose flour 1 cup butter or margarine, melted 8 oz beer or ale^
33297
10 min
20 min
1 cup celery, finely chopped
1 cup carrot, finely chopped
1/2 cup onion, finely chopped
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
1 cup celery, finely chopped
1 cup carrot, finely chopped
1/2 cup onion, finely chopped
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
Birnensuppe, Pear SoupB
FruitC
SoupD
GermanF
2 Tbsp raisins
1 Tbsp dry sherry
2 pears, cored, peeled sliced
1 1/2 cup water
1" cinnamon stick
Dash aniseed
2 tsp granulated sugarG
1/2 tsp lemon juice
In sm bowl combine raisins and sherry, set aside.
In 1-qt saucepan combine pears, water, cinnamon stick and aniseed, bring to a boil and cook until pears are very soft, about 15 min. Remove cinnamon stick and let mixture cool. Transfer to blender container and process until smooth, pour into bowl or container and stir in raisin mixture, sugar and lemon juice. Cover and refrigerate until well chilled. Makes 2 servings.
1. Bring butter buds to a simmer and add the onions, leeks, celery and carrots and toss to coat. Add the vermouth and saut
, stirring until onions are goldish. Add chicken broth 2 Tbsp at a time if veggies begin to stick.
2. Add the potato, white wine and stock and bring to a boil. Reduce heat and simmer, partially covered until very tender, about 20 minutes.
3. Remove soup from the heat and crumble in the cheese. Stir until cheese has melted then pour the soup through a strainer, reservin
g the liquid. Transfer the solids to the blender and puree.
4. Return the soup to the kettle, pour in the rest of the liquid and bring to a simmer.
5. Correct the seasonings, add more cheese if you like it stronger. Garnish with crumbled bacon and more blue cheese. Serving size : 4
Bleu Cheese Soup with Bacon 1 pkg butter buds, diluted 2 Tbsp dry vermouth 2 cups onion, chopped 1 med leek, white part only 3 celery ribs, chopped 3 carrots, chopped 1 med potato, peeled, diced^
33299
12 min
30 min
1 package butter buds, diluted
2 tbsp dry vermouth
2 cups onion, chopped
1 medium leek, white part only
3 celery ribs, chopped
3 carrots, chopped
1 med potato, peeled, diced
1 cup dry white wine
1 1/2 cups nonfat chicken broth
4 oz blue cheese
Salt and pepper
1 pkg butter buds, diluted
2 Tbsp dry vermouth
2 cups onion, chopped
1 med leek, white part only
3 celery ribs, chopped
3 carrots, chopped
1 med potato, peeled, diced
1 cup dry white wine
1 1/2 cups nonfat chicken broth
4 oz blue cheese
Salt and pepper
C.C.A. Daube De Boeuf NormandyB
BeefC
SoupD
FrenchF
1/2 lb salt pork, cubed into 1/4" dice
4 lb beef, cut into 1" cubes
1 clove garlic, diced
1 leek, chopped
2 Tbsp flour
2 cups ciderG
3 cups brown stock
4 lg carrots, cut into 1/2" slices
Bouquet garni (look up)
4 to 6 potatoes, peeled and quartered
salt and pepper
Brown pork over med heat then discard. Then brown beef over medium-to-high heat. Reduce heat then add garlic and leeks, cook for 10 minutes. Add flour, stir well, cook for 4 to 5 minutes. Add cider and stock, bring to boil and stir well. Add carrots and bouquet garni. Simmer for 3 minutes. Add potatoes and simmer for 1 hour more, or until meat is tender; season to taste. Serves 4 to 6.
Low fat/Low Cal.]
C.C.A. Daube De Boeuf Normandy 1/2 lb salt pork, cubed into 1/4" dice 4 lb beef, cut into 1" cubes 1 clove garlic, diced 1 leek, chopped 2 Tbsp flour 2 cups cider^
33300
1/2 lb salt pork, cubed into 1/4" dice
4 lbs beef, cut into 1" cubes
1 clove garlic, diced
1 leek, chopped
2 tbsp flour
2 cups cider
3 cups brown stock
4 large carrots, cut into 1/2" slices
Bouquet garni (look up)
4 to 6 potatoes, peeled and quartered
salt and pepper
1/2 lb salt pork, cubed into 1/4" dice
4 lb beef, cut into 1" cubes
1 clove garlic, diced
1 leek, chopped
2 Tbsp flour
2 cups cider
3 cups brown stock
4 lg carrots, cut into 1/2" slices
Bouquet garni (look up)
4 to 6 potatoes, peeled and quartered
salt and pepper
C.C.A. Guinness Beer Beef StewB
BeefC
SoupD
IrishF~8 to 10 lb beef
6 cups leeks
6 cups onions, diced
3 bottles dark beer (guineas)
1 qt brown stock
Spice bag ----
1 oz bay leaf
GQCloves
pickling spice
Garnish ----
blanched peas
pearl onions
potatoes
sour cream
Cut the beef into 1" cubes. Coat with a thin layer of flour and sear in a saut
pan with a little oil until nicely caramelized. Set meat aside. Cook the diced onions in the saut
pan until tender. De glaze pan with the beer, reduce by half. Add the brown stock, beef and spice bag. Put in the oven, covered, at 350
f for 1 hour. If not thick enough; simmer, with a little flour on top of stew in areas where the fats are. Season to taste with salt and pepper. Mix in peas, onions and potatoes B%at service. Top stew with sour cream.
C.C.A. Guinness Beer Beef Stew 8 to 10 lb beef 6 cups leeks 6 cups onions, diced 3 bottles dark beer (guineas) 1 qt brown stock Spice bag ---- 1 oz bay leaf^
33301
8 to 10 lbs beef
6 cups leeks
6 cups onions, diced
3 bottles dark beer (guineas)
1 qt brown stock
Spice bag ----
1 oz bay leaf
Cloves
pickling spice
Garnish ----
blanched peas
pearl onions
potatoes
sour cream
8 to 10 lb beef
6 cups leeks
6 cups onions, diced
3 bottles dark beer (guineas)
1 qt brown stock
Spice bag ----
1 oz bay leaf
Cloves
pickling spice
Garnish ----
blanched peas
pearl onions
potatoes
sour cream
A!C.C.A. New York Style Oyster StewB
SeafoodC
SoupD
AmericanF
18 lg oysters and juices
1/2 oz butter
4 shallots, diced
1/2 cup white wine
3 cups heavy cream
2 oz celery, diced, blanched
Old bay spice to taste
CayenneI
Sweat shallots in butter. Add wine and reduce by 1/2. Add cream and reduce by 1/3. Add oysters and juice. Heat but don't boil. Add blanched celery and seasoning. Serve at once.L
Vegetarian
C.C.A. New York Style Oyster Stew 18 lg oysters and juices 1/2 oz butter 4 shallots, diced 1/2 cup white wine 3 cups heavy cream 2 oz celery, diced, blanched Old bay spice to taste^
33302
10 min
10 min
18 large oysters and juices
1/2 oz butter
4 shallots, diced
1/2 cup white wine
3 cups heavy cream
2 oz celery, diced, blanched
Old bay spice to taste
Cayenne
18 lg oysters and juices
1/2 oz butter
4 shallots, diced
1/2 cup white wine
3 cups heavy cream
2 oz celery, diced, blanched
Old bay spice to taste
Cayenne
Caribbean SoupB
BeansC
SoupD CaribbeanF
1 lb dried black beans
2 qrt cold water
2 cups coarsely chopped onion
1/2 cup scallions, coarsely chopped, including green tops
Pick over the beans, rinse them, and put them in a lg heavy pot with the water. Cover the pot and bring the water quickly to a boil. Stir the beans, remove them from the heat, and allow them to sit for 1 hour. When the beans have softened, return the pot to the heat, adding more boiling water if necessary. Then add the remaining ingredients, with the exception of the rum. Continue to cook, covered, over low heat for several hours, until the beans are very tender and the ham falls off its b
one. Remove from the heat and remove the ham hock bone and meat. Dice the meat finely and discard the bone. Press the remaining ingredients through a food mill, taste for seasoning and add diced ham. At this point, the soup can rest overnight in the refrigerator so that the flavors mingle, or it can be served at once. To serve, reheat the soup for 5 min. while stirring in the rum. Side dishes of lemon wedges, cooked white rice, minced onion or chopped hard-boiled eggs can be served as garn
ishes. Serves 6.
Caribbean Soup 1 lb dried black beans 2 qrt cold water 2 cups coarsely chopped onion 1/2 cup scallions, coarsely chopped, including green tops 3 cloves garlic, minced 1 smoked ham hock 2 bay leaves, crumbled^
33303
)1 lb dried black beans
2 quarts cold water
2 cups coarsely chopped onion
1/2 cup scallions, coarsely chopped, including green tops
Make soup: In a saucepan cook onion in butter over moderate heat, stirring, until softened. Add carrots, cumin and salt and cook, stirring, 1 minute. Add water and simmer mixture, covered, 25 min. or until carrots are very tender.
Prepare pecans while carrot soup is simmering: On a baking sheet toast pecans in middle of oven 8 minutes, or until fragrant and 1 shade darker. Toss pecans with butter and salt to taste.
Vegetarian]
Carrot Cumin Soup with Toasted Pecans For soup ---- 1 med onion, chopped (ab. 3/4 cup) 2 Tbsp unsalted butter 2 to 3 lg carrots, sliced thin (about 1 3/4 cups) 1/2 tsp ground cumin 1/2 tsp salt or to taste^
33304
18 min
30 min
For soup ----
1 med onion, chopped (ab. 3/4 cup)
2 tbsp unsalted butter
2 to 3 lg carrots, sliced thin (about 1 3/4 cups)
1/2 tsp ground cumin
1/2 tsp salt or to taste
2 cups water
For pecans ----
2 tbsp pecans, chopped coarse
1 tsp unsalted butter
For soup ----
1 med onion, chopped (ab. 3/4 cup)
2 Tbsp unsalted butter
2 to 3 lg carrots, sliced thin (about 1 3/4 cups)
1/2 tsp ground cumin
1/2 tsp salt or to taste
2 cups water
For pecans ----
2 Tbsp pecans, chopped coarse
1 tsp unsalted butter
Chicken BrothB
PoultryC
SoupD
AmericanF
1 med stewing chicken or other chicken parts
3 qrt water
1 onion, peeled & cut into quarters
2 carrots, peeled & coarsely choppedG
2 celery stalks, coarsely chopped
1 bay leaf
1/4 tsp dried sage leaves
1/2 tsp dried basil leaves or pinch of dried thyme leaves
Freshly ground pepper
dPlace the chicken and all the other ingredients in a lg pot. Bring to a boil, skimming off the scum that rises to the top. When there is no more scum, lower the heat and simmer, uncovered, for 1 to 2 hours. Strain the broth and refrigerate for later use. When the fat congeals on top of the cold broth, carefully lift it off and discard. Makes 1//2 quarts.
Low Cost]
Chicken Broth 1 med stewing chicken or other chicken parts 3 qrt water 1 onion, peeled & cut into quarters 2 carrots, peeled & coarsely chopped^
33305
12 min
2 hrs
$1 medium stewing chicken or other chicken parts
3 quarts water
1 onion, peeled & cut into quarters
2 carrots, peeled & coarsely chopped
2 celery stalks, coarsely chopped
1 bay leaf
1/4 tsp dried sage leaves
1/2 tsp dried basil leaves or pinch of dried thyme leaves
Freshly ground pepper
1 med stewing chicken or other chicken parts
3 qrt water
1 onion, peeled & cut into quarters
2 carrots, peeled & coarsely chopped
2 celery stalks, coarsely chopped
1 bay leaf
1/4 tsp dried sage leaves
1/2 tsp dried basil leaves or pinch of dried thyme leaves
Freshly ground pepper
Chicken & Coconut Milk SoupB
PoultryC
SoupD
Thai/VietnameseF
2 lb chicken, cut into pieces
2 cup thin coconut milk
1 cup thick coconut milk
8 slices of dried galangal, soaked in warm water 15 minutes
1 stalk lemon grass, cut into 2" lengths and bruisedG
4 kaffir lime leaves
2 serrano chilies, split lengthwise
1/2 tsp kosher salt
2 Tbsp fish sauce
2 Tbsp lime juice, or to taste
Fresh cilantro for garnish
1) In a saucepan, combine thin coconut milk, chicken, galangal, lemon grass, lime leaves and chilies. Bring to a boil, reduce heat, and simmer until chicken is tender, about 30 minutes. Soup may be prepared to this point ahead of time and refrigerated.
2) Just before serving, add thick coconut milk, salt, fish sauce and lime juice and bring just to a boil. Simmer a few min. longer and transfer to a heated soup tureen or individual bowls. Garnish with coriander leaves if desired. Serves 4 tB
Chicken & Coconut Milk Soup 2 lb chicken, cut into pieces 2 cup thin coconut milk 1 cup thick coconut milk 8 slices of dried galangal, soaked in warm water 15 minutes 1 stalk lemon grass, cut into 2" lengths and bruised^
33306
20 min
30 min
]2 lb chicken, cut into pieces
2 cup thin coconut milk
1 cup thick coconut milk
8 slices of dried galangal, soaked in warm water 15 minutes
1 stalk lemon grass, cut into 2" lengths and bruised
4 kaffir lime leaves
2 serrano chilies, split lengthwise
1/2 tsp kosher salt
2 tbsp fish sauce
2 tbsp lime juice, or to taste
Fresh cilantro for garnish
Y2 lb chicken, cut into pieces
2 cup thin coconut milk
1 cup thick coconut milk
8 slices of dried galangal, soaked in warm water 15 minutes
1 stalk lemon grass, cut into 2" lengths and bruised
4 kaffir lime leaves
2 serrano chilies, split lengthwise
1/2 tsp kosher salt
2 Tbsp fish sauce
2 Tbsp lime juice, or to taste
Fresh cilantro for garnish
Coquina Soup, Clam SoupB
SeafoodC
SoupD
Spanish/PortugueseFf2 gal washed coquinas
1 onion, chopped
2 cup white wine
2 1/2 cup heavy cream
Salt and pepper
Paprika
Put one finely chopped onion in the bottom of a lg kettle and add the coquina. Pour in one cup of water and the wine and bring to a boil and simmer for about 15 to 20 min. until shells open and their juice blends with the wine. This should produce about 1 to 1 1/2 qrt of broth. Carefully strain broth through a colander and then stir in the cream. Heat, but do not bring to a boil, and serve with a light top garnish of paprika.
Note: coquinas are sm clams found at the edge of the surf.
Quick & Easy]~Coquina Soup, Clam Soup 2 gal washed coquinas 1 onion, chopped 2 cup white wine 2 1/2 cup heavy cream Salt and pepper Paprika^
33307
8 min
18 min
l2 gal washed coquinas
1 onion, chopped
2 cup white wine
2 1/2 cup heavy cream
Salt and pepper
Paprika
h2 gal washed coquinas
1 onion, chopped
2 cup white wine
2 1/2 cup heavy cream
Salt and pepper
Paprika
Corn & Potato ChowderB
PotatoesC
SoupD
American
2 slices bacon, chopped
1 sm onion, chopped
1 russet potato, diced
1/2 red bell pepper, chopped
2 cups whole milk
15 oz creamed corn
1 cup corn kernelsG
1 tsp fresh thyme, chopped
Cook bacon in lg saucepan over med heat until fat is rendered. Add onion and cook until tender, stirring occasionally. Add potato and pepper and saut
for 1 minute. Add milk and bring to boiling. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes. Add creamed corn, corn kernels and thyme to soup and simmer until heated through. Season to taste with salt and pepper. Sprinkle with fresh thyme and serve. Serves: 4.
Quick & Easy]
Corn & Potato Chowder 2 slices bacon, chopped 1 sm onion, chopped 1 russet potato, diced 1/2 red bell pepper, chopped 2 cups whole milk 15 oz creamed corn 1 cup corn kernels^
33308
15 min
22 min
2 slices bacon, chopped
1 small onion, chopped
1 russet potato, diced
1/2 red bell pepper, chopped
2 cups whole milk
15 oz creamed corn
1 cup corn kernels
1 tsp fresh thyme, chopped
2 slices bacon, chopped
1 sm onion, chopped
1 russet potato, diced
1/2 red bell pepper, chopped
2 cups whole milk
15 oz creamed corn
1 cup corn kernels
1 tsp fresh thyme, chopped
Corn Soup Cajun-StyleB
VegetablesC
SoupD
SouthernF
1 Tbsp quick-mixing flour
1/2 cup water
1 Tbsp margarine
3 cups fresh corn, cut off the cob
1/2 cup onions, finely chopped
2 med tomatoes, peeled, seeded, chopped (ab 1 cup)G
2 cups skim milk
1 cup evaporated skim milk
1/4 tsp salt
1/4 tsp ground white pepper
1/8 tsp ground red pepper
3 Tbsp green onion, minced
In a sm bowl, dissolve the flour in the water; set aside. In a med saucepan over med heat melt the margarine. Add the corn, onion and tomatoes; cook for 15 minutes, stirring constantly. Add the skim milk and simmer for an additional 15 minutes. Add the evaporated skim milk, dissolved flour, salt and the white and red peppers. Reduce the heat and simmer for 15 minutes, stirring often. Add the green onions, simmer for 5 minutes, and serve hot. Makes 3 servings.
Vegetarian]
Corn Soup Cajun-Style 1 Tbsp quick-mixing flour 1/2 cup water 1 Tbsp margarine 3 cups fresh corn, cut off the cob 1/2 cup onions, finely chopped 2 med tomatoes, peeled, seeded, chopped (ab 1 cup)^
33309
=1 tbsp quick-mixing flour
1/2 cup water
1 tbsp margarine
3 cups fresh corn, cut off the cob
1/2 cup onions, finely chopped
2 med tomatoes, peeled, seeded, chopped (ab 1 cup)
2 cups skim milk
1 cup evaporated skim milk
1/4 tsp salt
1/4 tsp ground white pepper
1/8 tsp ground red pepper
3 tbsp green onion, minced
91 Tbsp quick-mixing flour
1/2 cup water
1 Tbsp margarine
3 cups fresh corn, cut off the cob
1/2 cup onions, finely chopped
2 med tomatoes, peeled, seeded, chopped (ab 1 cup)
2 cups skim milk
1 cup evaporated skim milk
1/4 tsp salt
1/4 tsp ground white pepper
1/8 tsp ground red pepper
3 Tbsp green onion, minced
Cream of Tortilla Soup C
SoupD
MexicanF
2 14 1/2 oz cans chicken broth
1/2 stick butter
1 med onion, pureed in processor or blender
2 garlic cloves, puree with onion
1/2 cup celery, diced
1 med tomato, chopped
2 Tbsp fresh chives, minced
1 cup" pulverized" almost to powder unsalted tortilla chips
1 Tbsp all-purpose flour
1/4 cup whipping cream
1 cup grated Monterey Jack cheese (ab 4 oz)Ho1 cup grated cheddar cheese (ab 4 oz)
2 tsp chili powder
2 1/2 tsp ground cumin
Crushed unsalted tortilla chips
Melt butter in heavy med saucepan over med heat. Add onion, celery and garlic and saut
until onion is translucent, about 4 min. Reserve 1 Tbsp chopped tomato and 2 Tbsp chives for garnish. Add remaining tomato, chives and 1 1/2 cups tortilla chips to saucepan and saut
2 min. Reduce heat to low. Sprinkle 1 Tbsp flour over and stir mixture for 2 min. Stir chicken broth into tortilla mixture. Cover and bring to boil. Reduce heat. Stir in whipping cream. Add grated Jack and cheddar cheese an
Ud stir mixture until cheese is melted and well blended. Add chili powder and cumin. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm soup over low heat, stirring frequently). Ladle into bowls. Sprinkle each with some of reserved tomato and chives and crushed tortilla chips and serve.
Low Cost]
Cream of Tortilla Soup 2 14 1/2 oz cans chicken broth 1/2 stick butter 1 med onion, pureed in processor or blender 2 garlic cloves, puree with onion 1/2 cup celery, diced 1 med tomato, chopped^
33310
2 14 1/2 oz cans chicken broth
1/2 stick butter
1 med onion, pureed in processor or blender
2 garlic cloves, puree with onion
1/2 cup celery, diced
1 med tomato, chopped
2 tbsp fresh chives, minced
1 cup "pulverized" almost to powder unsalted tortilla chips
1 tbsp all-purpose flour
1/4 cup whipping cream
1 cup grated Monterey Jack cheese (ab 4 oz)
1 cup grated cheddar cheese (ab 4 oz)
2 tsp chili powder
2 1/2 tsp ground cumin
Crushed unsalted tortilla chips
2 14 1/2 oz cans chicken broth
1/2 stick butter
1 med onion, pureed in processor or blender
2 garlic cloves, puree with onion
1/2 cup celery, diced
1 med tomato, chopped
2 Tbsp fresh chives, minced
1 cup" pulverized" almost to powder unsalted tortilla chips
1 Tbsp all-purpose flour
1/4 cup whipping cream
1 cup grated Monterey Jack cheese (ab 4 oz)
1 cup grated cheddar cheese (ab 4 oz)
2 tsp chili powder
2 1/2 tsp ground cumin
Crushed unsalted tortilla chips
Creamy Fresh Mushroom Soup
VegetablesC
SoupD
AmericanFw1 stick butter
2 Tbsp flour
2 cups milk
2 Tbsp butter
1/2 lb button mushrooms, sliced
1/8 tsp mace
1/4 cup cream sherryG4Salt and white pepper
2 Tbsp fresh cilantro, chopped
In a lg saucepan, place the stick of butter and heat it on med until it is melted and bubbly. Add the flour and stir it in for 3 minutes. While stirring constantly, slowly add milk. Cook and stir the mixture for 5 minutes, or until it thickens. In a lg skillet place the 2 Tbsp of butter and heat it on med until it is melted. Add the mushrooms and saut
them for 5 minutes, or until they are tender. Add the Saut
d mushrooms to the milk mixture. Cook the soup on low heat until it begins to siBsmmer. Add the mace, sherry, salt and white pepper. Mix well. Garnish each serving with the cilantro. Serves 4 to 6.
Rinse peas in colander under cold water. Place in a lg kettle. Add the water. Cover and let stand overnight or boil two min. and let soak one hour. In another pot, cook the salt pork about 5 minutes. Add the vegetables and cook until tender but not browned. Add salt. Add this mixture, the bay leaf and the pigs knuckle to the peas. Cover and bring slowly to a boil. Reduce heat and skim off foam. Simmer gently for at least two hours. Remove pigs knuckle and bay leaf. Separate meat from pigs
knuckle. Discard bones and bay leaf. Shred meat and reserve. Keep warm. With a potato masher, mash any solid chunks of vegetables. Soup should have a smooth consistency but should be so thick as to allow a fork or spoon, inserted in the center, to remain upright! If it isn't, simmer a little longer. Add salt as necessary. Cut sausage into serving size pieces and cook in the soup for about 5 minutes. Remove to a platter and serve on the side with the shredded pigs knuckle. Note: this soup i
Is much better if prepared a day in advance and allowed to stand overnight. In that case it is advisable not to thicken soup too much the first time. Please be warned that all simmering should be done very, very slowly. Check frequently to insure that soup does not burn at the bottom of the kettle, or a bitter taste will result.
Dutch Pea Soup 1 1/2 lb green split peas, dried 2 1/2 qts water 1/3 cup salt pork or bacon, diced 1 1/2 cup celery, chopped 1 1/2 lg onions, chopped 2 carrots, diced 1 bay leaf^
In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 min. Stir in the leeks, onions, celery and carrots. Saut
for about 2 min or until the vegetables start to wilt. Season the vegetables with salt and pepper. Add the bay leaves and thyme. Stir in the flour and cook for 2 min. Add the potatoes. Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture until the potatoes are fork tender, about 12 min. Add the heavy creamB
and bring up to simmer. Add the clams and simmer for 2 min. Stir in the parsley. Season with salt and pepper if needed. Ladle into shallow bowls and serve. From Emeril Lagasse. Yields: 6-8 servings
Vegetarian]
Emeril's Clam Chowder 1/2 lb bacon, chopped 1 cup chopped leeks (ab 1 lb) 1 cup yellow onions, chopped 1/2 cup celery, chopped 1 carrot, peeled and diced 3 bay leaves 1 Tbsp fresh thyme, chopped^
33313
c1/2 lb bacon, chopped
1 cup chopped leeks (ab 1 lb)
1 cup yellow onions, chopped
1/2 cup celery, chopped
1 carrot, peeled and diced
3 bay leaves
1 tbsp fresh thyme, chopped
1/2 cup flour
1 lb white potatoes, peeled, diced
4 cups clam juice
2 cups heavy cream
2 lb little neck clams, shucked, chopped
2 tbsp parsley, finely chopped
Salt and pepper
^1/2 lb bacon, chopped
1 cup chopped leeks (ab 1 lb)
1 cup yellow onions, chopped
1/2 cup celery, chopped
1 carrot, peeled and diced
3 bay leaves
1 Tbsp fresh thyme, chopped
1/2 cup flour
1 lb white potatoes, peeled, diced
4 cups clam juice
2 cups heavy cream
2 lb little neck clams, shucked, chopped
2 Tbsp parsley, finely chopped
Salt and pepper
Feta and Garlic SoupB
CheeseC
SoupD
GreekF
1 garlic head
3 cups water
2 Tbsp olive oil
1/4 lb cheese (ideally, 1/2 feta and 1/2 mezithra)
1 cup yogurt, fresh if possible
2 eggs, beaten until very frothyG
Salt and pepper
Separate the cloves of garlic and peel them. Slice into thin slivers. Bring the water and olive oil to a boil, add garlic, salt and pepper, and simmer for 3 minutes. Crumble the cheese into sm 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.
Quick & Easy]
Feta and Garlic Soup 1 garlic head 3 cups water 2 Tbsp olive oil 1/4 lb cheese (ideally, 1/2 feta and 1/2 mezithra) 1 cup yogurt, fresh if possible 2 eggs, beaten until very frothy^
33314
12 min
20 min
1 garlic head
3 cups water
2 tbsp olive oil
1/4 lb cheese (ideally, 1/2 feta and 1/2 mezithra)
1 cup yogurt, fresh if possible
2 eggs, beaten until very frothy
Salt and pepper
1 garlic head
3 cups water
2 Tbsp olive oil
1/4 lb cheese (ideally, 1/2 feta and 1/2 mezithra)
1 cup yogurt, fresh if possible
2 eggs, beaten until very frothy
Salt and pepper
Fish StockB
SeafoodC
SoupD
AmericanF
2 lb whitefish fish bones
2 oz unsalted butter
3 shallots
2 leeks (white parts only)
1/2 fennel bulb
1 rib celery
1 pt dry white wineGF4 pt cold water
1/2 bay leaf
2 sprigs fresh thyme
10 white peppercornsI
Rinse fish bones. Sweat vegetables in butter (do not brown). Add bones, fill with cold water barely covering bones, add herbs and bring to boil, remove film forming on top and simmer for 45 minutes. Strain.L
Low fat/Low Cal.]
Fish Stock 2 lb whitefish fish bones 2 oz unsalted butter 3 shallots 2 leeks (white parts only) 1/2 fennel bulb 1 rib celery 1 pt dry white wine^
33315
18 min
45 min
2 lb whitefish fish bones
2 oz unsalted butter
3 shallots
2 leeks (white parts only)
1/2 fennel bulb
1 rib celery
1 pint dry white wine
4 pints cold water
1/2 bay leaf
2 sprigs fresh thyme
10 white peppercorns
2 lb whitefish fish bones
2 oz unsalted butter
3 shallots
2 leeks (white parts only)
1/2 fennel bulb
1 rib celery
1 pt dry white wine
4 pt cold water
1/2 bay leaf
2 sprigs fresh thyme
10 white peppercorns
French Onion SoupB
VegetablesC
SoupD
FrenchF
1 1/2 lb red onions, peeled and halved
1/3 cup margarine or butter
3 cubes beef flavored bouillon
4 cups water
1/2 cup dry white wine
1/2 tsp worcestershire sauceGT1/2 tsp salt
1/2 tsp black pepper
4 oz swiss cheese or gruyere
1/4 loaf french bread
Slice onions, thinly. Melt butter in 2 qrt Dutch oven. Slowly cook onions in butter until lightly browned, about 20 mins. Add Worcestershire sauce, salt and pepper to soup. Stir. Shred cheese. To serve soup, place a think slice of French bread into the bottom of each individual ovenware serving bowl. Ladle soup into bowls. Top with a thick layer of shredded cheese. Place under broiler or microwave until cheese melts. Serve at once.
Vegetarian]
French Onion Soup 1 1/2 lb red onions, peeled and halved 1/3 cup margarine or butter 3 cubes beef flavored bouillon 4 cups water 1/2 cup dry white wine 1/2 tsp worcestershire sauce^
33316
1 1/2 lb red onions, peeled and halved
1/3 cup margarine or butter
3 cubes beef flavored bouillon
4 cups water
1/2 cup dry white wine
1/2 tsp worcestershire sauce
1/2 tsp salt
1/2 tsp black pepper
4 oz swiss cheese or gruyere
1/4 loaf french bread
1 1/2 lb red onions, peeled and halved
1/3 cup margarine or butter
3 cubes beef flavored bouillon
4 cups water
1/2 cup dry white wine
1/2 tsp worcestershire sauce
1/2 tsp salt
1/2 tsp black pepper
4 oz swiss cheese or gruyere
1/4 loaf french bread
Gianni's Bread and Cabbage SoupB
VegetablesC
SoupD
AmericanF
1 loaf french bread (1 lb)
1 head savoy or green cabbage (2 to 2.5 lb)
1 lb fontina cheese, thinly sliced
1 cup grated parmesan cheese
4 to 5 oz pancetta or lean bacon, choppedG
2 qt beef broth
Cut bread into 1/4" thick slices. Core cabbage and thinly slice. In a 6-8 qt pan, layer 1/3 each bread, cabbage, Fontina, and Parmesan cheese. Repeat, making 2 more layers. Press ingredients firmly to level. In a 3-4 qt pan over medium-high heat, stir pancetta (or bacon) frequently until slightly crisp; drain on paper towels. Discard fat. Scatter pancetta over top of layered ingredients. In the pancetta pan, bring broth to boiling and pour it over the layered ingredients. Cover soup pan ti
ghtly with a domed lid (or make a dome lid of foil); mixture puffs up, and cheese sticks if it touches the lid. Set soup in a rimmed pan to catch any overflow. Bake in a 400
f oven until a crusty crown forms on the soup, about 1 1/2 hours. From Sunset magazine.
Quick & Easy]
Gianni's Bread and Cabbage Soup 1 loaf french bread (1 lb) 1 head savoy or green cabbage (2 to 2.5 lb) 1 lb fontina cheese, thinly sliced 1 cup grated parmesan cheese 4 to 5 oz pancetta or lean bacon, chopped
33317
1 loaf french bread (1 lb)
1 head savoy or green cabbage (2 to 2.5 lb)
1 lb fontina cheese, thinly sliced
1 cup grated parmesan cheese
4 to 5 oz pancetta or lean bacon, chopped
2 qt beef broth
1 loaf french bread (1 lb)
1 head savoy or green cabbage (2 to 2.5 lb)
1 lb fontina cheese, thinly sliced
1 cup grated parmesan cheese
4 to 5 oz pancetta or lean bacon, chopped
2 qt beef broth
&A9Ginger Chicken Soup with Avocado, Lime & Crispy TortillasB
PoultryC
SoupD
CaliforniaF
3 lb chicken
3 qrt water
2 onions, roughly chopped
3 ribs celery, roughly chopped
3 carrots, roughly chopped
1 bay leaf
1 tsp black pepper cornsG
4 Tbsp chopped garlic
2 Tbsp minced ginger
1/4 cup chopped cilantro
2 carrots, peeled and julienned
8 corn tortillas, cut into 1/4" strips
1 ripe avocado, cut into quarters
2 cups peanut oil or canola oilH8salt and pepper to taste
1 lime, sliced into 1/8" rounds
In a lg stock pot, place chicken, water, onions, celery, chopped carrots, bay leaf, pepper corns, 2 Tbsp garlic and 1 Tbsp minced ginger. Simmer for 1 hour, until chicken is cooked and tender. Remove chicken from pot. Discard the skin and separate meat from the bones. Strain out the vegetables from the broth and skim the fat that rises to the top of the broth. Blanch julienned carrots in salted water, drain and shock in ice water. Saut
remaining garlic and ginger in a sauce pot and add ch
cicken stock and meat. Season with salt and pepper and simmer 10 minutes.
Fry tortilla strips in hot peanut oil or canola oil and drain on paper towel.
Arrange avocado quarters and divide the cooked, julienned carrot on the bottom of four soup bowls. Add broth, sprinkle with chopped cilantro, and garnish with tortilla strips and a lime slice. Serves: 4
Ginger Chicken Soup with Avocado, Lime & Crispy Tortillas 3 lb chicken 3 qrt water 2 onions, roughly chopped 3 ribs celery, roughly chopped 3 carrots, roughly chopped 1 bay leaf 1 tsp black pepper corns^
33318
3 lb chicken
3 quarts water
2 onions, roughly chopped
3 ribs celery, roughly chopped
3 carrots, roughly chopped
1 bay leaf
1 tsp black pepper corns
4 tbsp chopped garlic
2 tbsp minced ginger
1/4 cup chopped cilantro
2 carrots, peeled and julienned
8 corn tortillas, cut into 1/4" strips
1 ripe avocado, cut into quarters
2 cups peanut oil or canola oil
salt and pepper to taste
1 lime, sliced into 1/8" rounds
3 lb chicken
3 qrt water
2 onions, roughly chopped
3 ribs celery, roughly chopped
3 carrots, roughly chopped
1 bay leaf
1 tsp black pepper corns
4 Tbsp chopped garlic
2 Tbsp minced ginger
1/4 cup chopped cilantro
2 carrots, peeled and julienned
8 corn tortillas, cut into 1/4" strips
1 ripe avocado, cut into quarters
2 cups peanut oil or canola oil
salt and pepper to taste
1 lime, sliced into 1/8" rounds
Goulash SoupB
BeefC
SoupD
AmericanF{3 Tbsp oil
2 med onions, finely chopped
3 Tbsp oil
1 lb beef chuck, cut into 3/4"
cubes
3 Tbsp paprika
1 Tbsp caraway seedsG
1 1/2 Tbsp dried marjoram, crumbled
3 Tbsp tomato paste
1 tsp finely grated lemon peel
1 clove garlic, crushed
Dash hot pepper sauce
Pinch of sugar
8 cup waterHF2 sm potatoes, peeled and cut
into 3/4" cubes
Salt and pepper to taste
Heat oil in an 8 qt stock pot over med heat. Add onion and saut
until golden. Transfer onions to a bowl. Add remaining oil to pot and heat over med-high heat. Add meat in batches and brown well on all sides. Pour sm amount of water into pot and stir up any browned bits clinging to the bottom. Return onion to the pot. Stir in paprika, caraway, marjoram, tomato paste, garlic, lemon peel, hot pepper sauce and sugar. Add water and mix well. Turn heat up to high, cover partially and bring to a
[ boil. Turn heat down and simmer for 1 1/2 hrs. Add potato and continue cooking until potatoes are tender, about 20 mins. Skim off fat. Season to taste with salt and pepper.
NOTES: From" Bon App
tit" magazine: Either hot or sweet paprika can be used, or any combination to equal 3 Tbsp, usually use 1 Tbsp hot and 2 Tbsp sweet. Yield: 4 Servings
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