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FileMaker Pro Database | 1999-01-31 | 7.3 MB | 133,720 lines | [FMP3/FMP3]

Computer Cuisine 6.0.fp3 FMP3FMP3 Ground@ Shaker@ Upon@ Delete HBAM2016AUG95 Pro 3.0 fUW7WW f)H4L9n `4P)n g@J,4 ^g&J,4 &Hl4 f)H4L9n `4P)n b4jBl4VA f)H4L cloves garlic@ sugar@ ones@ candy coarsely chopped makes about cups@ pound fresh mushrooms@ boneless matchsticks@ large apples peeled quartered cored@ purpose flour@ brown sugar@ tblsp tomato paste@ dill@ amounts approximate adjust personal taste cucumbers@ fettucini@ five-spice@ floury@ marshmallows@ pecorino romano parmesan powdered@ unbeaten@ HBAM3016AUG95 7-layer 8-precious ajeen alabamaB alabama slammerB alaskanC alaskan salmon chowderC alexander alfredoO alfredo sauceO alias purpose barbeque sauceD all'alfredo all'algio almond almondine almonds alooE potatoes tomatoesE gobiF amandine amarettoG amaretto sourG anaiH pachadiH Color Printout - LargeB Yesfq Yesfq Yesfq Yesfq Yesfq >of the salmon fillet with the second measure of mustard.Add the reserved spices.Pan sear until golden on both sides.Remove from the pan.Serve individual portions over salad portions.Deglaze the pan in which the salmon was cooked with the dressing.Pour the resulting sauce over the salmon. Garnish with mushroom chips. 1/4 lb Cucumber, Julienned 2 oz Fresh Ginger,Jullienned 1/4 Lb Radish, Julienned 1/4 Lb Bean Sprouts 1/4 Cup Lemon Juice 2 1/2 Lb Salmon Fillet, Skinned 2/3 Cup Rice Wine Vinegar 1 Cup Dijon Style Mustard 2 Tbls Brown Sugar 1/4 Cup Dijon Style Mustard Chinese ##"#"0-2? M55,)%"')*-.()25401*&% ,$VTTQNMHHFA>>=:830,*'# ! %/0H`gjm {yljihlaaDK Add From List Goto Record Convert Find Find 'Em List 'Em & Print 'Em B&W Large Print Color Large Print B&W Small Print Color Small Print Recipe Listingc Servesd /Categorye Stylef Typeg Item Nameh Computer Cuisinei Recipe Listingc Servesd /Categorye Stylef Typeg Item Name E Item Name Style Semisweet Serving Sesame Shareware Shells Short Onions Optional Lettuce Garlic Buttermilk Butterscotch Yesfq Yesfq Yesfq Yesfq Yesfq All-time Allspice Almond Almost Yesfq Yesfq Yesfq Yesfq Chilled Chips Chocolate Chopped Chops Chunks Cinnamon Circle Circles Clean Cleaned Clings All-time Allspice Almond Almost Yesfq Yesfq Yesfq Yesfq Yesfq Yesfq Yesfq Glasses Glaze Goblet Golden Gradually Grainy Granulated Grapefruit Grapes Grate Grease Greased Npped Directed Directions Yesfq Yesfq Yesfq Icing Glasses Glaze Goblet Golden Gradually Grainy Granulated Grapefruit Grapes Grate Grease Greased Npped Directed Directions Yesfq Yesfq Knives Ladle Laminate Large Layer Layers Least Leave Leaves Leaving Lemon Lettuce Level Light Lighten Lightly Lined Liqueur Granulated Grapefruit Grapes Grate Grease Greased Npped Directed Directions Yesfq Marinade Marinate Marshmallows Mashed Means Measure Medium Medium-rare Melted Melts Message Middle Minced Mingle Minimum Mints Minute Minutes Liqueur Granulated Grapefruit Grapes Grate Grease Greased Npped Directed Directions Yesfq Yesfq Yesfq Yesfq Yesfq Yesfq Yesfq Tangier Tartar Tarts Taste Speed Spiced Spices Spiral Split Spoon Spoonfuls Spooning Spread Sprigs Spring Springform Springs irections Yesfq Yesfq Yesfq Recipe ListingB Yesfq Yesfq Yesfq Yesfq 3/4-inch 8-inch About Accompanying All-purpose Allspice Already Baking Balls Accompanying All-purpose Allspice Already Baking Balls oonfuls Spooning Spread Sprigs Spring Springform Springs irections pnooqrqpnqop nopnnoonnmm m<nlkifda`aacgijnuxy{} {xwuwvtvtur n4mlmtyxy~ |xwwxttsortuxttrpoponrqnmnmoloqpoqomno q nonmklmnlmp| ~|y{ywwuttustutt q)spqsrn~ ~xurpz wwzts opptrrqnnmn lmlklmkklmmj kllmlmml poponn noopqqpogonlmty yommllkklklkq ~xwutux uvpoqrus p srnmnqomnm mnqtnnmmlnnmoqpnm o2lnkmnnokooqnppomnooqr qqrsvyxurrqswy {vyuwxwxyy|z| }xxwvts zwxuuwvs t rqrrqpqpqp5v 1228c inaka@tdl.comd 20 mins.e 30 mins.f Mediumm Recipe: Apple Katsup Ingredients: 12 large firm tart apples peeled quartered and cored 1 cup (1/4 liter) sugar 1 tsp (5 ml) ground white pepper 1 tsp (5 ml) ground cloves 1 tsp (5 ml) dry mustard 2 onions finely chopped 2 cups (1/2 liter) white vinegar 2 teaspoons (10 ml) ground cinnamon 1 tablespoon (15 ml) salt 1/2 cup (125 ml) freshly grated horseradish Method: Place the apples in an enameled tinned or stainless steel pan cover withwater and cook slowly without a lid until the appl l the appl ges are soft and thewater has almost completely evaporated about 30 minutes. Rub the apples through a sieve or a food mill. Add all of the other ingredients; heat to boiling then reduce heat to low and simmer for an hour. Put in jars and process or place in plastic containers with tight fitting lids and keep refrigerated. Makes about 2 pints (1 liter). 5 ml) salt 1/2 cup (125 ml) freshly grated horseradish Yesfq Yesfq Yesfq Process Pumpkin Questions/comments Quick Raisin Raisins Raspberry Recipes Reggiano Register Rolled Rosemary Salad Manual Maraschino Margarine Marinade Maybe Mayonnaise Melon Melted Minced Minces Sprigs Spring Springform Springs irections Yesfq Yesfq Yesfq Yesfq Yesfq tershire Springs irections Recipes In CollectionB Recipe FromB Preparation TimeB Japanese Korean Mexican Russian Singaporean Unbeaten Undiluted Unsweetened Vanilla Walnuts Water Wedge Wheat Whipping White Whites Whole Worcestershire Springs irections Calorie CounterX Cholesterol LevelY Cooking TimeZ Preparation Time[ Recipe From^ Quit_ Delete` Print Menua Convertb Email Recipec Findd Find Alle Sortf Recipe Listg Nexth Prev.i Stylek Servesl Typen Methodo Ingredients Recipe Notes:z irections 3/4-inch 8-inch About Accompanying Acting Additional All-bran All-purpose Allspice Almond Already Amaretto Anejo Angel Springs irections Apricot Baking Balls Balsamic Banana Bananas Barbecue Basil Batter Bayleaf Beaten Before Below Beverage Biscuits Bitters Black Blended Blueberries Boiling Bottle Bottled Bourbon Brand Brandy Bread Breasts Bright Broken Broth Brown Browse Butter Buttermilk Butterscotch Button Cacao Cakes Camellia Amaretto Anejo Angel Springs irections Capers Caraway Carbonated Carrots Cashews Catchup Catsup Celery Cereal Cheddar Cheese Cherries Cherry Chicken Chiffon Chili Chilled Chips Chocolate Chocolate-cola Chopped Chunks Chunky Chunky/smooth Cinnamon Cleaned Click Clove Cloves Coarse Cocktail Cocoa Coconut Coffee Cointreau Collection Comfort Comstock Condensed Confectioner's Container Contains Convenience Cooked Cooking Cornflakes Cornstarch Cottage Country Cracker Crackers Cranberry irections Yesfq Yesfq Yesfq Yesfq Evaporated Extra Extract Farmer Filling Finely Firmly Flakes Flavor Flour Fontina Yesfq Yesfq Yesfq However Icing Immesiately Inaka Ingredients Instant Irish Italian Jello Jelly Juice Fontina Kellogg's Krafts Large Layer Least Leaves Lemon Lettuce Light Lipton Liqueur Liquid Liquor Little Liver Low-fat M&m's Manual Maraschino Margarine Marinade Marjoram Marshmallows Mashed Maybe Mayonnaise Medium Melon Melted Menthe Minced Minces Miniature Minthe Mints Fontina Mushroom Mushrooms Mustard Natural Noodles Nutmeg Oatmeal Olive Onion Onions Optional Orange Orchid Oregano Orgeat Oucne Ounce Ounces Overripe Oyster Package Packed Paper Paprika Parasol Parmesan Fontina Parsley Pasta Paste Peach Peanut Peanuts Pecan-halves Pecans Peeled Pepper Peppers Pickling Pieces Pinapple Pineapple Pitted Please Pound Pounds Powder Powdered Powered Preferably Prepared Print Process Product Program Prunes Pudding Pumpkin Puree Purpose Quadruple Quart Questions/comments Quick Raisin Raisins Raspberry Recipe Recipes Overripe Oyster Package Packed Paper Paprika Parasol Parmesan Fontina Reggiano Register Registration Roasted Rolled Rose's Rosemary Salad Sauce Sausage Sauterne Schnapps Seagram's Seasoning Seeded Seedless Seeds Segments Semisweet Serving Sesame Shareware Sharp Shells Sherry Short Shortening Shredded Shrimp Sifted Skinned Slice Sliced Slices Slightly Small Packed Paper Paprika Parasol Parmesan Fontina Yesfq Yesfq Yesfq Topping Triple Turkey Twist Unbeaten Undiluted Unstuffed Unsweetened Vanilla Vegetable Vermouth Vinegar Virgin Vodka Wafer Wafercrumbs Walnuts Washed Water Wedge Wheat Whipped Whipping Whiskey White Whites Whole Worcestershire Yeast Yellow Yokes Yolks Template Tequila Thick Thighs Thinly Thyme Tokay Tomato Tomatoes Tonic A Type ListB Serves ListC Style ListD Preparation Time ListE Cooking Time ListF Calorie Counter ListG Cholesterol Counter List A Type ListB Serves ListC Style ListD Preparation Time ListE Cooking Time ListF Calorie Counter List 5 hrs 6 hrs 7 hrs 8 hrs 9 hrs Overnight VDEFA( (LIST LISTA Medium VDEFA( A Type ListB Serves ListC Style ListD Preparation Time ListE Cooking Time ListF Calorie Counter List Overnight VDEFA( (LIST LISTA Medium VDEFA( A Type ListB Serves ListC Style ListD Preparation Time ListE Cooking Time ListF Calorie Counter List Computer Cuisine 1.0 Computer Cuisine 1.0 FMRLA Ingredients omputer Cuisine 1.0 Thinly Thyme Tokay Tomato Tomatoes Tonic B&W Printout - LargeB Yesfq Yesfq Yesfq Yesfq Yesfq Cilantro Lime Salsa rlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 can (7 1/2 oz.) Ala --------------------------------------- ---------------- CALORIE COUNTER ' CELSIUS 1 CELSIUS 2 CENTIMETERS 1 CENTIMETERS 2 CHOLESTEROL LEVEL COOKING TIME EMAIL BODY TEXT FAHRENHEIT 1 FAHRENHEIT 2 GRAMS 1 GRAMS 2 GRAMS 3 INCHES 1 INCHES 2 INGREDIENTS INGREDIENTS 2 INGREDIENTS COMBO ITEM NAME KILOGRAMS LITERS METHOD MILLILITERS OUNCES 1 OUNCES 2 OUNCES 3 POUNDS 1 POUNDS 2 PREPARATION TIME RECIPE FROM RECIPE NO. RECIPE NOTES RECIPES IN COLLECTION RECIPES LISTED: SERVES STYLE A Item NameB TypeB ServesB IngredientsB MethodB Ingredients 2B Enter Your Name HereB Recipe No.B StyleB Grams 1B Ounces 1B Ounces 2B Grams 2B * 28 Pounds 1B Grams 3B * 453 Pounds 1B Grams 3B Grams 1 * 0.0353 Ounces 2B Grams 2B Ounces 2 * 28.3 Pounds 1B Grams 3B A Item NameB Computer Cuisine 1.0 Tomatoes Tonic Pounds 2B A KilogramsB 45359 Ounces 3B MillilitersB * 30 CupsB LitersB Fahrenheit 1B A Celsius 1B - 32) * 5 / 9 A Celsius 2B Fahrenheit 2B * 9) / 5 + 32 Inches 1B Centimeters 1B Centimeters 2B Inches 2B Ingredients ComboA!Ingredients & " " & Ingredients 2 Recipes In CollectionB Recipe FromB Preparation TimeB Cooking TimeB Cholesterol LevelB Calorie CounterB Recipes Listed:B Recipe NotesB Recipes ListedB TablespoonsB Milliliters 2B 0 * 14 Milliliters 3B Tablespoons 2B 0676132522 US Cup 1B Milliliters 4B 4 * 236 33333 Milliliters 5B US Cup 2B 0042265 Liters 1B @,A Find Menu Recipe List Printout Color Printout - Large Print Menu B&W Printout - Small Color Printout - Small Recipe List - Type Sort Recipe List - Style Sort Recipe List - Servings Sort About Computer Cuisine Deluxe Print - Large A Help Menu Computer CuisineB Yesfq Yesfq Cuisine 1.0 Tomatoes Tonic From The Kitchen Of:X Computer Cuisine\ Serves:] Type:a Style: Computer Cuisine By Mike McGee From The Kitchen Of: Recipe No. Today s Date litre chicken broth water french bread onion chopped medium onion chopped medium pineapple peeled cored medium-size onion quartered onion onion ice of lime Find All Main Menu Print List List By Type / Category List By Style List By Servings List By Recipe Name Style Serves Recipes Listed: Findz Serves{ /Category| Style} Type~ Item Name E /Category Serves Find All E Main Menu Print ConversionsB Yesfq Yesfq Yesfq Yesfq Yesfq Yesfq Yesfq Yesfq Yesfq Yesfq Listy Main Menu Listy Main Menu Find{ Inches| Centimeters} Centimeters~ Inches Fahrenheit Celsius Celsius Fahrenheit Milliliters Ounces Tablespoons Milliliters Milliliters Tablespoons Milliliters Milliliters Liters Quarts Gallons Liters Liters Gallons ckcck kckckcckcckckckcckcckckckcck kckckckckckckckckckckckckcck kckckckckckckck kckck c kckcckcckc kckcckcckckckcck kckckckckckckckckckckckckcck kckckckckckckck A Find MenuB Yesfq Yesfq Yesfq Yesfq Yesfq Liste Main Menuf Find Allg Menuf Find Allg Find All E Main Menu Find All E Main Menu Recipe List PrintoutB Yesfq Yesfq Yesfq Yesfq E Item Name Style AdaiB RiceC ManyDVRice 1 cup Urad Daal 1/3 cup Chana Daal 1/3 cup Yellow Split Peas 1/3 cup Salt 1 tsp. Mix Rice, Chana Daal, Urad Daal, and Yellow Split Peas in a large vessel. Soak in a lot of water for about 2 hours. Grind the soaked mixture with Chili Power and salt coarsely, without adding much water. Ferment for about 3-4 hours, then refrigerate or freeze. In cold weather, the fermenting process might take longer, and it might be a good idea to ferment in an oven (the pilot light will keep the mixture warm). Add either onions (finely cut), carrot (grated) or coconut before preparing. Freezing Notes If freezing, only ferment for about an hour. The mixture will have to left outside for a while before being ready to use. G^Red Chili Powder 1 tsp. Onion (opt.) 1 (large) Carrot (opt.) 1 Coconut - grated (opt.) 1/4 cupK Indian inaka@cap.or.jpd 15 mins.e Overnightf Noneg UNDER A BROI kckckckckckcck kckckckckckck ckckckckckckcck kckckckckckckck kckck kckckckckcck kcckckcck c kcckckckck kcckckcck kcckckckckckckckc(kckckckckckckckckckckcckckckckckcckckckck kcckcckcckckcck kckckckckcckckkckckck c#kcckckckckckckckckckckckcsckckckckck ckckcck c#kcckkcckckckckckZckckcckckcckckccsck c'kcckckckckckckckckckckckckckcsckckckckck kckckcck kcckkcckckckckck Zckckcckckcckckccsck kcckcckcsckckckckck kckckcck #kcckkcckckckckckZckckcckckcckckccsck kcckckckckcckcs kcckck kcckckckk kcckckckk kZkcckck kcckckckZ kckcckcck kckck kckckcckc ckckcckkckcck c)kckZckcckcckckckckckcckckckckckckcckcckcck kckckcckckcckZk kckcckcck kckck kcckckckckckcck kcckkckckckcckcckcck kckckcckckcckZk kckcckcck kckck kcckckckckckcck kckck kckckcckckcc kckcckcck kckck kcckckckckckcck kckck kcckckckckckck c+kckcZkckckckckcckckcckckckckcckckZkckckckckc+ckckcckckckckcckckZckckckckcckckckckcZkcckck kckckcck kZZkcckckckckckckck kckckcck cZZcZZc cZZcZZc cZZcZZc Z cZZcZZcZZc cZZcZ cZZcZZc cZcZZcZcZZc cZZcZZc cZcZZcZcZZc cZZcZZc cZcZZcZcZZc ZcZZc cZcZZc cZZcZZc cZZcZZc Z cZZcZZcZZc cZZcZc Z cZZcZZcZZc cZZcZc ZcZZcZZ cZZcZc cZZcZc cZcZZcZZcZc cZZcZc cZZcZZcZZcZZc cZZcZcZZc cZcZZcZZc cZZcZZ {s{ss{ss{s{ {s{ss{ss{ss{ {s{s{ {ss{s{ss{ss{s{s{ s!{ss{s{s{s{ss{ss{ss{s{ss{ss{s{ss{s{ {ss{s{ss{s{s{s{ss{ {s{ss{s s{ss{ {s{s{ {ss{s{ss{ss{s{s{ s!{ss{s{s{s{ss{ss{ss{s{ss{ss{s{ss{s{ {ss{s{ss{s{s{ss{s{s{ {ss{s{ss{ss{s{s{ {ss{s{s{s{s s{ss{ss{s{ss{ss{s{ss{s{ {ss{s{ss{s{s{s{ss{ss{s{s{s{ {ss{s{ss{s{ss {s{s{ss{s{s{ {ss{s{ss{s{ss{s{s{ss{s{s{ {ss{s{ {ss{6s{ss{s{s{ss{ss{s{ss{ss{s{s{s{s{ss{s{ss{ss{s{s{s{s{ss{s{ {ss{s{ss{sskks sksks skskksks skkskskkskskskskskksksksk skskksksks k$skkskskkskskskkskskskskkskskskkskksks skkskskskskskskksks k"skkskskkskskskskskkskskskskskksksks skkskskksksks skskskskkskskskkskksks k#skkskskskskskskskskkskskskskskksksks k$skkskskkskskskkskskskskkskskskkskksks skkskskskskskksksk k9skkskskkskskkskskskkskskskskkskkskskkskskksksk skksksksksks skkskskkskskskskksks skkskkskkskks sksks skkskks ksksks skkskskkskskkskk{ {ss{s{ss{s{s{s{ss{ss{ {s{s{s{s{ {s{ss{ {ss{s{ {s{s{ {s{s{s{s{ss{ss{ss {s{s{s{s{ss{ss{s{s{ss{ss{ {s{s{s{s{ {s{ss{ {ss{s{ {s{s{ s!{s{s{s{s{ss{ss{ss{s{s{s{s{ss{{s{s{ {s{ss{ {ss{s{ {s{s{ {s{s{s{s{ss{ss{ss{s{s{s{s{ss{ss{ {s{ss{s{ {s{s{s{s{s{ s {s{ss{s{ss s{s{s{s{s{s{ {ss{s{ss{ {ss{s{ss{ {ss{ss{ss{s{s{ss{ {ss{s{s{s{s{s{ {ss{s{s{ Gourmet February 1992 d Overnighte 1 Hourf Highg Highm Recipe: Asian Spring Rolls Ingredients: 2 ounces bean-thread noodles 6 dried shiitake mushrooms 3/4 pound lean ground pork 3 garlic cloves, minced 3 large shallots, minced 1 tab minced peeled fresh gingerroot vegetable oil for deep-frying 1 large carrot, shredded 1/3 cup chopped fresh coriander 1/3 cup chopped fresh mint leaves 1 cup chopped mung bean sprouts* 2 tabs soy sauce 1 1/2 teasp salt 1 teasp sugar 20 spring-roll wrappers* an egg wash made by beating 1 large egg with 1 teaspoo sugar a 2-inch fresh red or green chili, seeded and minced (wear rubber gloves), or 1/4 teasp dried hot red pepper flakes, or to taste scallion brushes (procedure follows) for garnish if desired Gourmet February 1992 d Overnighte 1 Hourf Highg Highm Color Print Enter Your Name N^ _\ON N^ _\ON LISTA VDEF@ cRccs sRJZZs sccRk kRccs sZcRk kRcZs sccRc sZJZZ{ kcZJR{ {RJZck sZZJRs kZB9JZk sZR9BZk{ {kZB9RZs {ZZJZs RJJRJ RJJRJJRJ JRJJR RJJRJ RJJRJJRJ JRJJR RJJRJJ JRJJRJR sZJBBZs{ {sZBBJZs kZJ9BZ RJJRJ JJRJJRJJRJR RJJRJJRJJ JCRJJ JRJJRJRJJRJ JJRJJRJJRJR RJJRJJRJJ JCRJJ JRJJRJRJJRJ JJRJJRJJRJR J RJRJJ RJRJRJJ JRJJR 9))BZs kRB1)9 RJRJRJJ RJJRJJR RJJRJJR RJRJJ RJJRJJ RJRJJ RJRJJRJJRJ JRJJR RJJRJJ JRJRJJR RJRJJ 9)1BRk RJJRJJRJ JRJJR R9BRJRB991))1 R9BJRJB9 RB91))1 B991))1 9F1))1 R9BRJRB991))1 R9BJRJB9RB91))1 9H1))1 R9BRJRB991))1 R9BJRJB9RB991)11 JHRB9911)1 R9JJRJJ991))1 R9BRJRBB91))1 ! 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Recipe List - Type SortB Yesfq Yesfq Yesfq Yesfq Yesfq Yesfq Yesfq {{{{{{ ssssss kkkkkk cccccc ZZZZZZ RRRRRR JJJJJJ BBBBBB 999999 111111 )))))) !!!!!! 'kkcccc (RRJJJJ +991111 ,11)))) }{{{{ ~ZZZZ )7J^P #6EV^^VJ0 "8Occ ) 7JY^^QB0 .EZm~vtZ J^VJ6# %<Xkv~tcM6 "8Okt~vkX;# "2Mbt~vkXC. c~vtbK0 kJ)JJk LTageb PTagebb LP]dg KP]dgbb KPafgbb LTaggbb LTagebb LP]ag LP]dgb KPafgbb LTafgbb Proof 6 pkg. of dry yeast using warm water, a pinch of sugar and a pinch of flour and let froth. Make a soft well-developed dough using milk, 3/4 cup soft butter, 15 or so cups of flour, eggs, lemon rind and vanilla Let the dough rise until double in the refrigerator and then divide into 4 portions. Layer each piece of dough with half it's weight in butter using the letter-fold technique. Give it 4 turns, every half-hour, and then let rest for three hours before using. This dough is unusua l in that it is made with cold ingredients. But it will rise nontheless, just slowly. Shapes to make- Swiss rolls, turnovers, schnecken, Danish loaves with apricot, nuts, cinnamon and sugar, chocolate croissants, cinnamon raisin Cheese filling- 1 1/2 lb each cream cheese, ricotta. Some sugar to taste, 5 eggs, 1 cup cream of wheat, chopped raisins and lemon rind. For Swiss rolls and blechinka omit sugar and raisins and add some shredded cheddar cheese. pounds potatoes quarters pounds snapper filleted pounds spare water pounds spare tablespoons butter tablespoons butter bacon tablespoons butter tablespoons chopped tablespoons chopped fresh basil teaspoons dried tablespoons chopped fresh cilantro tablespoons chopped fresh italian parsley tablespoons chopped green onions tablespoons chopped onion tablespoons chopped shallots tablespoons coarse grain mustard guldens tablespoons cocoa powder tablespoons green extra virgin olive tablespoons dijon mustard tablespoons dijon mustard ablespoons dijon mustard tablespoons dijon mustard tablespoons dijon mustard tablespoons dijon mustard tablespoons dijon mustard tablespoons dijon mustard Noodles Dressing: 2 tabs broth 5 teasp soy sauce 1 tabs rice vinegar 1 tabs lemon juice 2 teasp sesame oil a little rice wine, chili, sugar. Garnish: Cilantro Cucumber julienned red pepper toasted sesame seedsa 1228c Yan can cookd 15 mins.e 5 mins.f Recipe: Soja Noodle Salad Ingredients: Noodles Dressing: 2 tabs broth 5 teasp soy sauce 1 tabs rice vinegar 1 tabs lemon juice 2 teasp sesame oil a little rice wine, chili, sugar. Garnish: Cilantro Cucumber julienned red pepper toasted sesame seeds Method: Cook noodles 2 or 3 minutes Dump in cold water. Whisk dressing.Add dressing; toss and set aside.Just befor serving add garnish. Additional Notes (if any): Recipe From: Yan can cook ------------------------------------B ------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ inaka/inakasoft/ 3 hrse 10 mins.f Mediumg Mediumm Recipe: Smokey Salmon Spread Ingredients: 1 can (15 1/2 oz.) Alaska salmon 1 pkg. (8 oz. ) light cream cheese 2 Tablespoons lemon juice 1/4 cup thinly sliced green onions 2-3 drops natural hickory liquid smoke Crackers or French bread rounds Makes 20 servings, about 2 1/2 cups. Method: Drain and flake salmon. Beat cream cheese with lemon juice in electric mixer until light and fluffy. Beat in flaked salmon and green onions until thoroughly combined. Season with liquid smoke to taste. jChill several hours before serving to allow flavors to blend. To serve, spread on crackers or French bread rounds. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ To serve with whisky salmonK American` 4 cups all-purpose flour 2 tablespoons powdered sugar 1 tablespoon salt 2 teaspoons baking soda 1/2 cup shortening 2 cups buttermilk 1/4 cup caraway seeds 1 egg yolk 4 tablespoons milk To serve with whisky salmona inaka@tdl.com 15 mins.e 30 mins.f Mediumg Recipe: Soda Bread Ingredients: 4 cups all-purpose flour 2 tablespoons powdered sugar 1 tablespoon salt 2 teaspoons baking soda 1/2 cup shortening 2 cups buttermilk 1/4 cup caraway seeds 1 egg yolk 4 tablespoons milk To serve with whisky salmon Method: Preheat oven to 400 degrees. Mix together flour, sugar, salt, and soda. Cut in shortening, add buttermilk, and mix until smooth. Blend in caraway seeds. Place dough in 9-inch cake pan, and cut a cross shape on the top. Combine egg yolk a {nd milk; brush egg wash over bread. Bake for 30 minutes. After removing from oven, cover with damp cloth for 10 minutes. B}ping hot with butter and honey and/or sprinkle with sugar and cinnamon. 12. Dough may be kept in refrigerator for two weeks. Makes 8 DozenK Mexican` 1/4 cup warm water 1 pkg. yeast 1 egg 1 1/2 cup milk 1/3 cup melted butter 1/3 cup sugar 1 tsp salt 1 tblsp cornmeal 5 cups flour Makes 8 Dozena inaka@tdl.com 2 hrs & 30 mins.e 15 mins.f Mediumg Mediumm Recipe: Hot Fried Puffs Ingredients: 1/4 cup warm water 1 pkg. yeast 1 egg 1 1/2 cup milk 1/3 cup melted butter 1/3 cup sugar 1 tsp salt 1 tblsp cornmeal 5 cups flour Makes 8 Dozen Method: 1. Mix warm water and yeast in electric blender, until thoroughly mixed. 2. Blend in remaining ingredients except 3 cups flour. 3. Put dough in a large bowl. Cover and let stand in warm place about one hour. 4. Add remaining flour. 5. Knead into soft dough. 6. Cover, let rise until double in salsa fresca salsa frita fried sauce salsa canned ingredients salsa sauce salsa canned ingredients canned ingredients salsa canned ingredients drexel duane dupree dutton editions ehunt chili company's texas border cookbook elinor elinor klivens ellen ellen helman 0-89815-519-3 bsc835 ehunt uunet excursions factory fallomU februaryW february february 1992W february february 1992W grape grapefruit grapes grappa grass gratedA fruit fruits fruits garnish fruity fryer fryingo fudge full-flavored fully further further ingredients fusilli futomaki g/one galanga galangal galingale galliano gallo gallon Yogurt sauce: 1/2 cup plain yogurt 1/4 cup sour cream 1 tablespoon lemon juice pinch of salt pinch of white pepper 1/4 cup minced chives diced red and yellow peppers, green peppercorns, and fresh herbs for garnish American 12 ounces cream cheese, softened 1/2 pound smoked salmon or Lox 3 eggs 1/2 shallot, minced 2 tablespoons heavy cream 1 1/2 teaspoons lemon juice pinch of salt pinch of white pepper 2 tablespoons granulated sugar Yogurt sauce: 1/2 cup plain yogurt 1/4 cup sour cream 1 tablespoon lemon juice pinch of salt pinch of white pepper 1/4 cup minced chives diced red and yellow peppers, green peppercorns, and fresh herbs for garnish inaka@tdl.com 3 hrse 30 mins.f Highg Highm Smoky Roasted SalsaB SaucesC carroll cathy American #A:_Dining in Historic Georgia: Restaurant Guide with Recipes 3 tablespoon vegetable oil 3 pounds chicken legs 1 large onion, chopped 3 tablespoons ketchup 2 tablespoons lemon juice 2 tablespoons soy sauce 2 tablespoons sugar 1/2 teaspoon pepper 1 tablespoon cornstarch dissolved in 1/4 cup cold water inaka@tdl.com 20 mins.e 30 mins.f Mediumg Mediumm Recipe: Smotherd Sweet & Sour Chicken Ingredients: 3 tablespoon vegetable oil 3 pounds chicken legs 1 large onion, chopped 3 tablespoons ketchup 2 tablespoons lemon juice 2 tablespoons soy sauce 2 tablespoons sugar 1/2 teaspoon pepper 1 tablespoon cornstarch dissolved in 1/4 cup cold water Method: In a large frying pan, heat oil over medium heat. Add chicken and cook, turning, until golden brown, about 10 minutes. Meanwhile, in a small bowl, combine onion, ketchup, lemon juice, soy over bread. Bake for 30 minutes. After removing from oven, cover with damp cloth for 10 minutes. pkg. of dry yeast using warm water, a pinch of sugar and a pinch of flour and let froth. Make a soft well-developed dough using milk, 3/4 cup soft butter, 15 or so cups of flour, eggs, lemon rind and vanilla Let the dough rise until double in the refrigerator and then divide into 4 portions. Layer each piece of dough with half it's weight in butter using the letter-fold technique. Give it 4 turns, every half-hour, and then let rest for three hours before using. This dough is unusua l in that it is made with cold ingredients. But it will rise nontheless, just slowly. Shapes to make- Swiss rolls, turnovers, schnecken, Danish loaves with apricot, nuts, cinnamon and sugar, chocolate croissants, cinnamon raisin Cheese filling- 1 1/2 lb each cream cheese, ricotta. Some sugar to taste, 5 eggs, 1 cup cream of wheat, chopped raisins and lemon rind. 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Cancel))) Are You Sure You Want to Quit Computer Cuisine?B+ ) = 2 Are U Sure U Want 2 Delete? the manual for further details. Questions/Comments? 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'*(&&" 846:DQW_fk }yytlii`VCHHSPEA>7D} taMc8 -2[op G:H[bhs zrkcYSRLHJMLIKOD- KTUTPOVY_hpvz{~}zz z]wuvwwxzyvruxz{{wroqmhb tLU\^``egceefheglmmouvstlrO ),+-0//Aopu vrkptrqrqlaQalma_eYB65YXY[3&Agiimw vu|xsuupifljnx |{wxz }wqprtqqpnmmlksusx{}}|| {}zwywwrpnnkjiJ 1HX\an} ~z{}{uuqpoqqjoljdaUOP ,//,-.-)'&&! yz{~{zu| wgb^SZA //13,+*(&## tuoaF.83& ERNKCLW]_dkw{} |y{xywvzxyzvuz|~zz"wtvupga nCIQUTYVVUWXXVO,&* ,S./+*# %7BIPMIGOTQWPMLFHHKNJFGKMJDCFHDB=<:77588*"" <HLLVdp umwnr wtsnonmlkigegfgklkloomnopqmjlkjgfc_``\YWS' %&!$%,+ !/09:4/; 2;57*(+&28391.7-"(' ')#!&+*.7;56?-&&%'%" #$)$"'-..,)&&+*% 570/3959=KDEd1;.'$&# #$"#*..,-0('(++(% 3<0-.(. r[ZXND<5.$((% '.+:DB<37=;D; :o.1130--*+)%&" '+*)%"!" ?83,2KSZadjorw} }|pke`\bVMOMJFF=K| |yu[c+ E{R\\Z]mu~ rlbWILIJOQRLHFE@?3* RUTPJPY^agnw| yzyyvv{{||xw{}}zzwvvwtlf qNRZc_bdccededf^bgkijllhk_5 ! !##--/1//356:e{ {r sqmijpoi`R^_WZH4L\cmh^kz|tlprnswr t[xsdfjlot |zvuttusqnllmqptvx||yz} |{{x{vurpomljfa: 7JSU]irz *iK*>`SIZggvf`VIC;/& 17i>WC $B@88:841574596::<43/+(% "&(-& ,0#%&:E85>'$';7 *.90 !$ .3 # +:-**TMXn~x }}kZe? -# " $*&%#*/)FNSN758JK<P\Rmfyncb[- <./D1Q gcKI/%$ 5`17=94?iaPTVUQSZ_QUc\fheWXMJFBB>D7%8:3'!0BFDM@$** &@<*LN9AAYhUZ\A<7gc:DLRB23&/.)-10/:1(/'%).&** &!#"6sO(&NfH(-&":?9PZ:;-@K 4.6(#'-1"/3)')&*( $"+%&-- "*+/'%%&#+)#)#( #%%*'# |vuvvusqpnkporuz~zy{||} {yyvzwtqpnljcaYT. 6?JSZ`lv |z~}ww ~uruzqcg[TO --44-+(&$" CNnbJO]dfls}| ~zvyxwvvzxz||z~}Yvruvrle nDJQWYXVUVVXWWYI!%(* +*'$ 7<ALSVWPTVTXUTTOKPTQQOM L OMJIHECEB?;:63.),"! ! @JNPTbieghci zwqmqqmliiggjilmqsrpnmpqsokkiljccbb`[XUPH #)')'"*4;</2< "/>;4-,)+(./:-50-0$ $!&+&*)-:?3012 "/431-&&!'+04,D<) !6?A\YKEJIYcSD86/*(&( ,/*-021.+)++* .98%&,' s`M=82**'# VDA4( !'(49=?8:=;@B -/351-)*(%#"! !-1++'$%" PN=896GKTX[ahox {qneaa\SNJD?H=S{ 0Bgi{ kc]\_cZOlw| dNGNRSMPTL>:;<94//SUshNR_fflr~} }{xwxzzwwyxz{y|{wvuxtmh sNV]adbdcbbadegfV\ciihgddG "$&)*-/132568;<@X }tlondYVWRWalqrbUenolkljinntyttsefknksx{yvtt "( ,%'+),)+7<50/0{ #,24/+! *,.8D;0 2N.7Kmsifiji}yWC<2-/()1(##,*/+.201/2.,,) 28, )'LU \@A:7,'%# '$-8<D<45>B? D#0.--0(''&%#" #,43/-+%)%"! !5D>] AILDEGLNV[cmw }susea_ZQJIDEEU "(7aobc yf]^[Z8;amp} bXZ\VMHUNTH7332-5^ |zxywvuvvz{zy| }wvxwsk wOTZ_bdeba`ddcbjZPX[]`_[J "$&'**/2 3 cloves garlic, peeled 1 medium-size onion, quartered 3 large tomatoes 1 canned chopotle chile in adobo sauce 1/4 cup lime juice 2 tablespoons salad oil 1/4 cup packed fresh cilantr leaves Place a 10 to 12 inch uncoated frying pan over high heat. Add garlic, onion, and tomatoes. Cook, turning often with tongs, until charred on all sides (about 10 minutes). Remove from pan and let cool. Cut tomatoes in half crosswise and discard seeds. In a blender or food processor, combine vegetables, chipotle, lime juice, oil and cilantro; whirl to desired consistency. Makes 3 cups. Mexican 3 cloves garlic, peeled 1 medium-size onion, quartered 3 large tomatoes 1 canned chopotle chile in adobo sauce 1/4 cup lime juice 2 tablespoons salad oil 1/4 cup packed fresh cilantr leaves inaka@tdl.com 20 mins.e 10 mins.f To find out how to register, please browse the accompanying manual, or check our web site. This collection contains 1,001 recipes already entered in for your convenience! Check us out on the web! http://www.tdl.com/~inaka/inakasoft/ JapaneseL .8825N 113.2P 453.59R 2.26795V .2366 This program is shareware. Please browse this template as long as you wish. However, if you wish to edit, delete, or add your own recipes, you must register this product. However, registration is only $10 Please click above, to view the REAL recipes. To find out how to register, please browse the accompanying manual, or check our web site. This collection contains 1,001 recipes already entered in for your convenience! Check us out on the web! http://www.tdl.com/~inaka/B inakasoft/ 1229c inaka@tdl.comd 1 hr & 15 mins.e 30 mins. honey hurnmus chick substituted jalapen chiles seeds removed ketchup shortening lemon juice light syrup light syrup juice margarine melted mayonnaise melted butter melted unsalted butter scalded cooled degrees minced cilantro minced onion minced scallions molasses molasses molasses minced onion minced scallions cream cheesee 8-inch doilyN 8-ounce whole tomatoes drained chopped 8-ounce carton cream 8-ounce package crumbled 8-ounce package medium noodles package cream cheese softened tomato sauce package cream cheese softened green olives unpitted anaheim chili pepper minced ancho chile seeded finely chopped avocado avocado sliced bayleaf beaten beaten cloves garlic crushed cloves garlic crushed cloves garlic crushed cloves garlic crushed garlic crushed snacks snapper snowbars bread noodle salad son-in-law sophie's sophie's danish sopron sopron wedding sorma souffle sound soup_ sourG cream berry cream biscuits cream waffles sourdough sourdough potato bread sourdough sourdough sourdough speed spice spicy cheesecake chef's chef's alfredo sauce cherry chick chick sesame sauce chickeno chicken adobo chicken amandine snapper snipped soaked soaking soaking about lukewarm water sockeye sodaL sodium odium 1 Ib. fresh tender vine leaves 1 1/4 cups rice 1/2 cup hurnmus (chick peas) (nuts may be substituted) 1/2 cup chopped parsley 1/2 cup chopped mint 1/2 cup minced scallions 1 cup chopped tomatoes 1 cup olive oil Wonderful finger food for buffet suppers, picnics or with cocktails. An appetizing dish for a meatless day. Soften leaves by dipping in boiling salted water for a minute. Drain and pile in deep dish while preparing stuffing. Wash and drain rice. Crack hummus (which has been soaked overnight) with rolling pin and remove skins. Make stuffing of rice, hummus, parsley, mint, chopped tomatoes, onions, salt, pepper, cinnamon, and oil. Add seasonings to taste. Stuff one leaf at a time, following d and chopped 2 tsp basil 1 tsp oregano 1 tsp rosemary, crushed dash of salt 1 dash balsamic vinegar (or red wine vinegar) about 1/2 cup water 1228c inaka@cap.or.jpd 20 mins.e 30 mins.f Stuffed Vine Leaves in OilB AppetizersC onionA 1228c inaka@tdl.comd 15 mins.e 20 mins.f Mediumg Mediumm Recipe: Summer Potato Soup With Basil Ingredients: THE STOCK Water alone is fine for this soup. 2 tablespoons butter 6 1/2 cups water 1 large white onion or 10 small leeks thinly sliced then chopped 1 bay leaf 5 branches lemon thyme or culinary thyme 1 1/2 pounds new potatoeswashed and roughly chopped 1 teaspoon salt 4 tablespoons olive oil 1 pound ripe tomatoes peeled seeded and finely chopped 1 cup basil leaves loosely packed Champagne vinegar or red wine vinegar to taste White or bl B PreservesC 6D{1 lb Fresh plum tomatoes, ends tr 1/2 t Salt 2 c Extra-virgin olive oil 1 Garlic clove, peeled and spl 1 Sprig fresh basil aspoon salt 4 tablespoons olive oil 1 pound ripe tomatoes peeled seeded and finely chopped 1 cup basil leaves loosely packed Champagne vinegar or red wine vinegar to taste White or black pepperK American GY3/4 cup soft butter 9 eggs 3 Tb lemon rind 3/4 cup sugar 15 or so cups flour 3 lbs butterK Danish` 6 Tb yeast 3/4 cup warm water pinch sugar pinch flour 4 cups cold milk 1/2 tsp vanilla 3/4 cup soft butter 9 eggs 3 Tb lemon rind 3/4 cup sugar 15 or so cups flour 3 lbs buttera inaka@tdl.com 3 hrse 20 mins.f Highg Highm Recipe: Sophie's Danish Ingredients: 6 Tb yeast 3/4 cup warm water pinch sugar pinch flour 4 cups cold milk 1/2 tsp vanilla 3/4 cup soft butter 9 eggs 3 Tb lemon rind 3/4 cup sugar 15 or so cups flour 3 lbs butter Method: Proof 6 pkg. of dry yeast using warm water, a pinch of sugar and a pinch of flour and let froth. Make a soft well-developed dough using milk, 3/4 cup soft butter, 15 or so cups of flour, eggs, lemon rind and vanilla Let the dough rise until double in the refrigerator 1 tbsp butter 6 oz. sesame bread sticks, crushed 1/2 cup melted butter 2-1/2 lbs cream cheese 1/2 lb smooked salmon, chopped 1/2 cup minced onion 1/4 cup minced fresh basil 4 eggs Preheat oven to 350 . Butter a 9-inch springform pan. In a bowl, mix the bread stick crumbs with the melted butter. Press the crumb mixture in the bottom and up about 1/2 inch on the sides of the pan. Chill for 20 minutes. In a mixer, beat the cream cheese, smoked salmon, onion, basil and eggs until light and fluffy. Pour into the crust. Bake 5 minutes, lower the heat to 325 and bake 50 minutes or until lightly browned and puffed. Turn off the oven and let the cake cool in the oven for 1B hour longer. Remove to a rack and cool completely. Unmold on a platter and serve with crackers or cocktail breads. Can be made 2 days before serving.....take out of the refrigerator at least 2 hours before serving to bring it to room temperature. American Pies (Meals) sliced fresh peaches water white distilled vinegar idaho potatoes peeled diced seperated x-large lukewarm water waterc olive waterc water fresh heads grams wakame green onions wakame green onions grams wakame grams wakame grams wakame 1 8 oz. package cream cheese at room temperature 1/4 cup grated cheddar cheese 1/2 teaspoon horseradish 1 quick shake of worcestershire 1 teaspoon lemon juice 1 small can (6 1/2 oz.) smoked salmon 1/2 cup ground pecans JMix all ingredients together and roll into a ball. Roll in either chopped nuts or chives. Cover with plastic wrap and refrigerate until ready to use. Serves 4 to 6 people as an hors d'oeuvre. (If smoked salmon is unavailable use canned salmon and 1/8 teaspoon of liquid smoke. Use more liquid smoke if you like a stronger flavor.) American` 1 8 oz. package cream cheese at room temperature 1/4 cup grated cheddar cheese 1/2 teaspoon horseradish 1 quick shake of worcestershire 1 teaspoon lemon juice 1 small can (6 1/2 oz.) smoked salmon 1/2 cup ground pecans inaka@tdl.com 1 hr & 15 mins.e Nonef Highg Highm Smoked Salmon CheesecakeB Pies (Meals)C followingR followsW fontina white foam appears. Uncover and let boil some more. When Kibba float to surface, remove them with a slotted spoon to a serving dish. Drain water from dish before serving. Serve with salad and pickles. AcThe shell: Follow directions for making the shell in the recipe Kibba (Kibbi), Cover and set aside. Middle Eastern The stuffing: 2 pounds lean ground lamb (or beef) 1 chopped medium onion 1 teaspoon salt 1 teaspoon Middle Eastern spice water for boiling the Kibba 1 tablespoon salt The shell: Follow directions for making the shell in the recipe Kibba (Kibbi), Cover and set aside. inaka@tdl.com 15 mins.e 20 mins.f Mediumg Highm Small Stuffed Pasta In BrothB PastaC 1/2 lb. cappelletti, tortellini, or raviolini 8 cups beef broth salt and pepper 3 tablespoons minced parsley freshly grated Parmesan In a large saucepan of boiling salted water, cook the pasta, stirring occasionally, for 6 to 8 minutes, or until just tender. Drain and refresh under cold water. Drain again. Just before serving, bring the broth to a boil in a saucepan and season it wtih salt and pepper. Add the cooked pasta and simmer until just heated through. To serve, divide the soup among four bowls and sprinkle each with some of the parsley. Serve the cheese at the table. Italian` 1/2 lb. cappelletti, tortellini, or raviolini 8 cups beef broth salt and pepper 3 tablespoons minced parsley freshly grated Parmesan inaka@tdl.com 20 mins.e 15 mins.f Mediumg Mediumm Smoked Halibut In Herb ButterB FishC 2 lbs. smoked halibut 1 cup butter 1clove garlic, whole pinch onion salt 1/4 teaspoon marjoram 1/8 teaspoon thyme pinch ground oregano blespoons minced parsley freshly grated Parmesan &<IT[^_^\_OG9% /NA>9E*/)(!* +(#-%B_N^n^X]TPIJ9"" #(!L8*BUJS #!)0RKGTF75B;8:5125@4+1** &%0@M8?IB4:$#.+./2(&!# &'%$!!$ BS6$#*J.; "#"(! %4ALSYTYTTC=7" +G746:-*)*!1 [*+ 0"C\H\lWWULLAD6!$ &&"P72G\PR $$),BA>B;13B62553/4A/'3,) ,7.6A8-4"$.'++." *:;"#,5 , %& ( )&/-)/=S`gr{xz{tgdV92 -" !"&.$#/ ,*()*(*(('"4*59%#NtVUVaTMPQC[# .<N)4:72W_J]Bo q\9?&% '' ! FA<|]Zx -?N3FCKEgace^MTkYSU[TQUpT A[OM8/5DH::9*""(83<<1,-#$"# +##,%+?7P]H[e\EU>?RCDCI741+/.14.1*0=."%(('& * R %%7Oh4?JI-;#'/>AC8I830.45)!&.%' $$/+(*&*,+&"-,*-# +'=64' 0))034 4$* .' 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CLPVGFGFPPQ zYNPGEE>?A;:9:;>?A>MYSVF,--/-0!V .HA>@C>4?GGFD?>=;=2,1G\n`S<-% .HP\cefijompqrruwrvutppnfig^{ +049=A:} Fiery Skewered ShrimpB SeafoodC 2Dp1 lb fresh fettucine 1 cup of heavy cream shredded rind of 2 lemons 1/3 cup Parmagianno Reggiano 1/2 cup Fontina ^Cook the fettucine al dente. Reduce the heavy cream until lightly thickened and add the shredded lemon rind. Melt in the two cheeses. Toss in the pasta along with a lump of softened sweet butter. Add 2 tb of red pepper vodka. Toss quickly in the pan and serve. Adding a spoonful of good caviar to the top of each portion makes this dish very special. 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Beat in egg, egg yolk and extract. Sift flour, salt, and baking powder; gradually add flour mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep remaining dough chilled. Shape cookies onto a greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire racks and store in airtight tins. Makes 4 to 6 dozen cookies. German` 1 c Butter, (No Margarine) 2/3 c Confectioners' Sugar 1 Egg, Large 1 Egg Yolk, Large 1 t Almond Or Lemon Extract 2 1/4 c Flour, Unbleached, Unsifted 1/4 t Salt 1/2 t Baking Powder 1228c inaka@tdl.comd 20 mins.e 10 mins.f Highg Highm Squash CasseroleB VegetablesC 1 pound yellow squash 1 1/2Cup grated cheese 1/4 stick butter 1 egg 1/4 Cup milk 1 medium sized onion diced 8 round buttery crackers Americanican pepperoni peppersI pequin serving tapioca perfect perfectly perfer periciatelli permission pernod perrins persil| person personalo personally persuade pesto pesto including sun-dried tomato petersburg petit petite petites peuvent philippines phyllo pichem picked poultry seasoning optional pepper flakes pepper flakes cayenne pepper flakes cayenne taste cayenne taste yenne taste taste inaka American`T1 cup yogurt 2 tbsp honey 2 tbsp minced fresh mint or 2 tsp dried 2 tsp lemon juice 1228c inaka@tdl.comd 5 mins.e Nonef Mediumg Mediumm Recipe: Yogurt Mint Dressing Ingredients: 1 cup yogurt 2 tbsp honey 2 tbsp minced fresh mint or 2 tsp dried 2 tsp lemon juice Method: Mix all together and let stand to bring out the mint flavor. Reseason to taste Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/iB nakasoft/ ning knife (I usually leave this on, it just makes carving the lamb a little more difficult). Re-form the lamb and tie tightly with kitchen string. Make a stock with the bones and trimmings and set lamb aside, covered with plastic wrap. 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Are U Sure U Want 2 Delete? Go To Shopping List 8 Main Menu Go to Recipe List Copy Ingredients Add Recipe to Shopping List Send Recipe by Email nDrain and flake salmon, reserving liquid. Saut onions, celery and garlic in margarine. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly tender. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle with minced parsley to serve. 1/4 teaspoon black pepper 1/2 cup chopped broccoli 1 can (13 oz.) low-fat evaporated milk 1 pkg. (10 oz. ) frozen corn kernels, thawed Minced parsleyK American u1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1/4 teaspoon black pepper 1/2 cup chopped broccoli 1 can (13 oz.) low-fat evaporated milk 1 pkg. (10 oz. ) frozen corn kernels, thawed Minced parsley 1228c inaka@tdl.comd 25 mins. Cauliflower 1 Potatoes 4 Oil 1/4 cup Cumin seeds 1 tsp. Ginger 1 in. stick Garlic 3 cloves Turmeric 3/4 tsp. Red Chili Powder 1 tsp. Tomatoes 3 Garam Masala 1 tsp. Coriander powder 2 tsp.a 1228c inaka@tdl.comd 15 mins.e 30 mins.f Cauliflower 1 Potatoes 4 Oil 1/4 cup Cumin seeds 1 tsp. Ginger 1 in. stick Garlic 3 cloves Turmeric 3/4 tsp. Red Chili Powder 1 tsp. Tomatoes 3 Garam Masala 1 tsp. Coriander powder 2 tsp. Recipe: Aloo Gobi Ingredients: Cauliflower 1 Potatoes 4 Oil 1/4 cup Cumin seeds 1 tsp. Ginger 1 in. stick Garlic 3 cloves Turmeric 3/4 tsp. Red Chili Powder 1 tsp. Tomatoes 3 Garam Masala 1 tsp. Coriander powder 2 tsp. Method: Cut cauliflower into flowerets. Cube potatoes. Heat oil and saute cumin seeds for about a minute. Add garic and ginger, stir and add potatoes. Bhoona, add turmeric and chili powder, and bhoona again. Add tomatoes and simmer for about 5 minutes. Add cauliflower a GobiB VegetablesC 1228c inaka@tdl.comd 45 mins.e 20 mins.f Highg Highm Recipe: Chicken Enchiladas II Ingredients: 1/2 pound boneless chicken breast, cooked, skinned, and shredded 1 small can green chilies, chopped 8 ounces Monterey jack cheese, shredded 1 can refried beans 1/2 teaspoon soy sauce 1/2 teaspoon salt 2 10 ounce cans enchilada sauce 1/2 cup water 8 10" flour tortillas Method: Preheat oven to 350. Combine the chicken, green chilies, cheese, beans, soy sauce, and salt. Combine enchilada sauce and water. Dip tortilla in sauce to cover. Place f illing in middle, roll it up and set it seam side down in a baking dish. Pour remaining sauce over enchiladas, cover pan with foil, and bake 15 minutes. Remove foil and bake another 5 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Heat oil, add bay leaf and onion. Fry for 3-4 minutes. Add ginger and garlic and fry for another minute. Add mustard and cumin seeds. The potatoes should be sliced, and the tomatoes and cap- sicum cut up. Add these, mix well, and cook for 4-5 min- utes, continuously stirring. Sprinkle with turmeric, coriander and chili powder. Beat the yogurt and blend into a smooth mixture. Add yogurt and salt. Mix gently, cover and cook for about 10 minutes on low heat. Turmeric 1/4 tsp. Chili Powder 1 1/2 tsp. Yogurt 2/3 tsp. Salt 1/4 tsp. Coriander powder 2 tsp. Potatoes 1 lb. Tomato 1 Capsicum 1K Indian` Oil 3 tbsp. Bay leaf 1 Onion 1 Ginger 1/2 tsp. Garlic 1/2 tsp. Cumin Seeds 1/2 tsp. Turmeric 1/4 tsp. Chili Powder 1 1/2 tsp. Yogurt 2/3 tsp. Salt 1/4 tsp. Coriander powder 2 tsp. Potatoes 1 lb. Tomato 1 Capsicum 1a 1228c inaka@tdl.comd 15 mins.e 25 mins.f oz/60g oz/90g ozbudweiser chicken brothC milk_ beans all-purpose flour olive peeled 1/2-inch cubes jicama pitted cherries plain low-fat yogurt drained raisin washed drained ricotta cheese rolled flour salmon canned leftover cooked rising cornmeal sherry shredded mozzarella sifted flour sliced cucumber bread crumbs cream stewed tomatoes chopped strained fresh orange juice juice sauce tomato-based bottled salsa unbleached all-purpose flour bulgur lapeno diced D_2 ounces amaretto 1 ounce lemon juice 1/2 t. superfine sugar 1 orange slice 1 maraschino cherryF In a shaker half filled with ice cubes, combine the amaretto, lemon juice and sugar. Shake well. Strain into a sour glass. Garnish with the orange slice and the cherry.K Italian``2 ounces amaretto 1 ounce lemon juice 1/2 t. superfine sugar 1 orange slice 1 maraschino cherry 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Amaretto Sour Ingredients: 2 ounces amaretto 1 ounce lemon juice 1/2 t. superfine sugar 1 orange slice 1 maraschino cherry Method: In a shaker half filled with ice cubes, combine the amaretto, lemon juice and sugar. Shake well. Strain into a sour glass. Garnish with the orange slice and the cherry. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://wwwBE.tdl.com/~inaka/inakasoft/ ------------------------------------------ Amaretto SourB CocktailsC 1l 1/4 cup Cumin seeds 1 tsp. Ginger 1 in. stick Garlic 3 cloves Turmeric 3/4 tsp. xCut cauliflower into flowerets. Cube potatoes. Heat oil and saute cumin seeds for about a minute. Add garic and ginger, stir and add potatoes. Bhoona, add turmeric and chili powder, and bhoona again. Add tomatoes and simmer for about 5 minutes. Add cauliflower and high heat for about a minutes. Lower heat, cover and let simmer for about 15 minutes. Curry should be damp-dry. GNRed Chili Powder 1 tsp. Tomatoes 3 Garam Masala 1 tsp. Coriander powder 2 tsp.K Indian` Cauliflower 1 Potatoes 4 Oil 1/4 cup Cumin seeds 1 tsp. Ginger 1 in. stick Garlic 3 cloves Turmeric 3/4 tsp. Red Chili Powder 1 tsp. Tomatoes 3 Garam Masala 1 tsp. Coriander powder 2 tsp.a 1228c inaka@tdl.comd 15 mins.e 30 mins.f Amaretto SourB CocktailsC 0/0/1 apples armenian australian barbecue british chinese easternQ french german greek hungarian hungary indian italian japanese mexican middleQ middle easternQ russian swedish swiss cloves garlic chopped parsley peeled chopper tomatoes chicken broth large yolks cucumbers round slices[ bamboo shoots canned pineapple pieces coconut potatoes peeled cubes unsalted butter sugar brown sugar teaspoons dijon mustard flour 7-inch 7-ounce potatoes potatoes tomatoes chopped potatoes sucre sucre 7floz 7floz 200ml extra virgin olive garlic clovesF garlic string beansI garlic cheese garlic chives small onions sprouts garlic cloves garlic ginger minced garlic granulated garlic minced garlic course garlic olive garlic garlic taste optional garlicky garni garni garlicky garlicminced garlicminced garlicky garlicminced arlicminced generic^ generous gently geoduck george germany giacomo giant gier's gigot gingerE Cut squash into inch square and 1/4 inch thick slices. Wash and in about a cup and a half of water, add tamarind paste and sliced squash. Add turmeric, salt and cook on low heat till done. Grind coconut, green chillies, 1/2 tspn mustard seeds and stir into cooked squash. Can wash out blender and add this water too. Let mustard seeds splutter in oil add fenugreek, red chilli, curry leaves and in a couple of minutes pour onto pachadi. Variations: Instead of tamarind paste can use yogurt at BJthe end. Can use cut okra or, okra and eggplant pieces, instead of squash. Gnturmeric and salt to taste For seasoning: A little mustard seeds, fenugreek, red chilli, curry leaves and oil.K Indian` One small butternut squash 3-4 green chillies 3 tbs coconut 1 tspn tamarind paste 1/2 tspn mustard seeds a little jaggery/sugar turmeric and salt to taste For seasoning: A little mustard seeds, fenugreek, red chilli, curry leaves and oil.a superfineG superior supply surimi surprise sushi swede sweet Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mixt 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan. Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 timB=es, until all batter and apples are used. Serve immediately. GH2 c Apple, Slices 3/4 c Butter Or Margarine 2 T Sugar 1/4 t CinnamonK German` 2/3 c Flour, Unbleached, Unsifted 2 t Sugar 1/4 t Salt 4 Eggs, Large, Beaten 1/2 c Milk 2 c Apple, Slices 3/4 c Butter Or Margarine 2 T Sugar 1/4 t Cinnamona 1228c inaka@tdl.comd 30 mins.e 15 mins.f Highg Highm GC1 cup milk 1 T flour 1/2 t nutmeg dash tabasco salt/pepper to tasteK French` 1 pie crust, single 1 med onion, chopped 3-4 oz chicken, (one breast filet) cubed 1 cup broccoli, (1 bunch) chopped 1 1/2+ cups cheese, havarti/swiss, shredded 4 eggs 1 cup milk 1 T flour 1/2 t nutmeg dash tabasco salt/pepper to tastea 1228c inaka@tdl.comd 30 mins.e 50 mins.f Highg Highm Recipe: Chicken Broccoli Cheese Quiche Ingredients: 1 pie crust, single 1 med onion, chopped 3-4 oz chicken, (one breast filet) cubed 1 cup broccoli, (1 bunch) chopped 1 1/2+ cups cheese, havarti/swiss, shredded 4 eggs 1 cup milk 1 T flour 1/2 t nutmeg dash tabasco salt/pepper to taste Method: This recipe seemed to work best if you prepared all the ingredientsfirst, like stir fry. I used the food processor for everything except the chicken. Worked great even on the cheese, which cam rmeric and salt to taste For seasoning: A little mustard seeds, fenugreek, red chilli, curry leaves and oil.a 1228 12299 inaka@tdl.comd 20 mins.e Nonef Recipe: Anai Pachadi Ingredients: One small butternut squash 3-4 green chillies 3 tbs coconut 1 tspn tamarind paste 1/2 tspn mustard seeds a little jaggery/sugar turmeric and salt to taste For seasoning: A little mustard seeds, fenugreek, red chilli, curry leaves and oil. Method: Cut squash into inch square and 1/4 inch thick slices. Wash and in about a cup and a half of water, add tamarind paste and sliced squash. Add turmeric, salt and cook on low heat till done. Grind coconut, gree uash. Add turmeric, salt and cook on low heat till done. Grind coconut, green chillies, 1/2 tspn mustard seeds and stir into cooked squash. Can wash out blender and add this water too. Let mustard seeds splutter in oil add fenugreek, red chilli, curry leaves and in a couple of minutes pour onto pachadi. Variations: Instead of tamarind paste can use yogurt at the end. Can use cut okra or, okra and eggplant pieces, instead of squash. Apple n Potato CakeB Breads & MuffinsC 1 1/2 lb Floury potatoes 3 t Salt 2 oz Butter 4 T Self-raising flour 2 Apples, peeled,cored,chopped 2 T Granulated sugar 3 T Softened butter The potatoes must be hot and floury, but either eating apples or cooking apples can be used. (Best results with a cooking apple, though.) Boil the peeled potatoes in well-salted water. Drain and cover with a cloth to "dry in their steam". Sieve or rice into a warmed mixing bowl, and beat in the fat. Work in sufficient flour to make the dough manageable, adding salt to taste. Divide the dough in half and roll or pat into 2 rounds of equal size just over 1/2 inch thick. Place one rounoun Chicken Breasts ParmesanB PoultryC 4 boneless chicken breast halves 1/4 cup flour 1 egg 3/4 cup bread crumbs 1 teaspoon salt 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/2 cup chopped onions ustard 3 tablespoons chopped green onions (about 2 or 3) 2 tablespoons chopped parseley 1 cup chicken stock The juice of half a lemon or lime Black pepper 1228c inaka@tdl.comd 30 mins.e 25 mins.f Mediumg Mediumm Chicken Breasts ParmesanB PoultryC 4 boneless chicken breast halves 1/4 cup flour 1 egg 3/4 cup bread crumbs 1 teaspoon salt 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/2 cup chopped onions , Unbleached, Unsifted 2 t Sugar 1/4 t Salt 4 Eggs, Large, Beaten 1/2 c Milk 2 c Apple, Slices 3/4 c Butter Or Margarine 2 T Sugar 1/4 t Cinnamona 1228c inaka@cap.or.jpd 30 mins.e 15 mins.f Highg Highm 1211k 0/0/1 butternutH butterpastry butterscotch buttersoftened buttery button butcher cooks close Apple CakeB Breads & MuffinsC 6D[4 C. Apples, Sliced 2 C. Sugar 2 C. Flour 1 1/2 t. Baking Soda 1 t. Cinnamon 1/2 C. RaisinsF Slice Apples into small pieces. Pour sugar over apples. Let stand 1/2 to one hour. Add all remaining ingredients and mix by hand until smooth. Spread in greased and floured pan (9x13) and bake in 350 oven for 45-60 mins.GM1 t. Salt 2 Eggs Unbeaten 3/4 C. Oil 2 t. Vanilla Extract 1/2 C. Chopped NutsH AmericanL 4 C. Apples, Sliced 2 C. Sugar 2 C. Flour 1 1/2 t. Baking Soda 1 t. Cinnamon 1/2 C. Raisins 1 t. Salt 2 Eggs Unbeaten 3/4 C. Oil 2 t. Vanilla Extract 1/2 C. Chopped Nutsa 1228c inaka@tdl.comd 1 hr & 30 mins.e 45 mins.f Mediumg Mediumm Apple KatsupB PreservesC 12 large firm tart apples peeled quartered and cored 1 cup (1/4 liter) sugar 1 tsp (5 ml) ground white pepper 1 tsp (5 ml) ground cloves 1 tsp (5 ml) dry mustard d on the warmed bakestone and spread with the chopped apple. Cover with the other round of dough and pinch the edges together. -- Bake on the bakestone over a moderate heat until brown underneath. Turn using the broadest spatula you have, or two spatulas and a friend. Cook the other side. Remove the cake to a hot serving dish. Carefully peel up one side of the top of the cake, spread the apples with the softened butter, and sprinkle them with sugar. Fold that half down and do the saC[me to the other side. Sprinkle sugar on top, and serve immediately, with thick cool cream. American` 1 1/2 lb Floury potatoes 3 t Salt 2 oz Butter 4 T Self-raising flour 2 Apples, peeled,cored,chopped 2 T Granulated sugar 3 T Softened butter 1228c inaka@tdl.comd 45 mins.e 15 mins.f Mediumg Highm 12-ounce package chocolate chips 1/2ounce diced tomatoes salmon flaked 15-ounce container ricotta cheese black turtle beans kidney beans applesauceN green limas kidney beans white limas tomatoes liquid coarsely chopped 17.3-ounce pillsbury grands refrigerated 18.25-ounce package devil's bottle small pineapple crushed tomatoes tomatoes puree 28-ounce whole tomatoes undrained chicken 3-inch square thinly sliced canned chicken broth flour lentil rinsedv flour 4-5lb 4-ounce package instant chocolate fudge pudding cream style sweet vinegarI vinegar plenty careful vinegar taste vinegared vinsanto walnutsN wanted Alfredo SauceB SaucesC 10DD1 pint whipping cream 1 cup parmesan cheese 1 stick of butter. HMelt the butter and slowly add cheese cream and cooked pasta. You need to add the cheese slowly so it doesnt form clumps. I have modified this recipe by taking out all the butter and using whipping cream and milk instead of all whipping cream. It doesnt taste as good but its not nearly as bad. Sprinkle with nutmeg to serve Italian`E1 pint whipping cream 1 cup parmesan cheese 1 stick of butter. 1228c inaka@tdl.comd 10 mins.e 10 mins.f Highg Highm Apricot SalsaB SaucesC ManyD 1/2 red bell pepper, roasted and chopped (see below) olive oil 1 small onion, chopped 1 small tomato (or 2 small roma tomatoes, chopped) Italian`E1 pint whipping cream 1 cup parmesan cheese 1 stick of butter. a 1228c inaka@tdl.comd 10 mins.e 10 mins.f Highg Highm 1228c inaka@tdl.comd 30 mins.e 45 mins.f Mediumg Mediumm Recipe: Applesauce Cake Ingredients: 2 1/2 C. All Purpose Flour 1 1/4 C. Packed Brown Sugar 1 15oz Jar of Applesauce 1 C. Salad Oil 2 Eggs 2 t. Double Acting Baking Powder 2 t. Cinnamon 1 t. Baking Soda 1/2 t. Salt 1/2 t. Ground Cloves 1 C. Walnuts, Chopped 1 C. Dark Seedless Raisins 1 8-Inch Doily Confectioner s Sugar Method: Preheat oven to 350 . Grease (13x9inch) baking pan. Into a large bowl, measure the first 10 ingredients. With mixer at a low speed, beat until mixed; increas ing Soda 1/2 t. Salt 1/2 t. Ground Cloves 1 C. Walnuts, Chopped 1 C. Dark Seedless Raisins 1 8-Inch Doily Confectioner s Sugar Method: Preheat oven to 350 . Grease (13x9inch) baking pan. Into a large bowl, measure the first 10 ingredients. With mixer at a low speed, beat until mixed; increas s SugarK AmericanL ns (10 ml) ground cinnamon 1 tablespoon (15 ml) salt 1/2 cup (125 ml) freshly grated horseradish {sskk {skccZZRJJ {skcZZ {skccZRRJJ {skkcRJJBB99 {skcZRJBB {skkcZJJBB9 skcZRB9 skcZRB99 {skcZRJ99 {kcZRB skcZRB9 skcZRB9 {scZJB {kcRJB {scZRB skZRB {scZJB skZRB9 {kZRB9 skZRB9 {kcRB9 scZJ9 {kcRJ9 scZJ9 skZRB skZJB9 {kZRB scRJ9 kcRB9 scRJ9 {kZJB {cZJB {kZRB {kZJB skZJ9 {kZJB ounces temperature ounces cream cheese softened ounces tomato juice bottle chili sauce budweiser colored rotini pasta cooked drained cooled currants dried pears linguine fresh flour sugar saltine-type crackers crunched slices bread-crust removed buttered cubed cubed drained sugar sugar ground coriander ground cumin ground turmeric uncooked jumbo shrimp peeled deveined 12-24 12-inch 12-inch-long 12-ounce 120-130g petites olives noires sucre poudre 120of chickpeas soaked hours allspice pounded ground baking powderY baking basil black pepper black peppercorns brown sugar caper juice cayenne cayenne pepper chili powder chopped chives chopped cilantro chopped fresh basil chopped fresh thyme chopped garlic cilantro cinnamon cloves raisins coarse pepper cinnamon cinnamon cinnamon antro cinnamon cinnamon cinnamon ilantro ground cumin juice lemon lemon juice optional molasses treacle oregano oregano celery paprika parsley flakes Cut a red bell pepper in half, remove seeds, and roast half of it (brush with olive oil and put under broiler very close to heat until blackened, about 5 minutes). Chop. Saute onion in about a tablespoon of olive oil until translucent. Add tomato and jalapeno and saute about another 5 minutes, until tomato is cooked. Add cider to cover and apricots and boil down until cider is almost all boiled off. Chopped roasted bell pepper and stir. Add dark rum and flambe. (light and swirl untiBLl it goes out). Serve hot over grilled shark, swordfish, shrimp, or marlin. GR1 jalapeno pepper, minced finely 2 apricots, chopped 2 tblsp dark rum apple ciderK Mexican` 1/2 red bell pepper, roasted and chopped (see below) olive oil 1 small onion, chopped 1 small tomato (or 2 small roma tomatoes, chopped) 1 jalapeno pepper, minced finely 2 apricots, chopped 2 tblsp dark rum apple cidera inaka@tdl.com cZZmx~ 1 large beet 4 small turnips or 3 medium-size turnips, quartered 1 cooked beet quarter 2 to 3 slivers of garlic clove 2 to 3 sprigs young celery leaves 1/2 cup each white vinegar and water 1 Tbs. coarse salt 1228c inaka@tdl.comd 30 mins.e Overnightf Recipe: Arabic Pickled Turnips Ingredients: 1 large beet 4 small turnips or 3 medium-size turnips, quartered 1 cooked beet quarter 2 to 3 slivers of garlic clove 2 to 3 sprigs young celery leaves 1/2 cup each white vinegar and water 1 Tbs. coarse salt Method: Boil in water until tender; peel, cool, quarter and set aside: 1 large beet Drop into boiling water for 2 to 3 minutes: 4 small turnips or 3 medium-size turnips, quartered Remove turnips and peel them. They will have a silky and store in warm place 10 days. Makes 1 pint. Middle Easternernc inaka@cap.or.jpd 30 mins.e Overnightf emove seeds, and roast half of it (brush with olive oil and put under broiler very close to heat until blackened, about 5 minutes). Chop. Saute onion in about a tablespoon of olive oil until translucent. Add tomato and jalapeno and saute about another 5 minutes, until tomato is cooked. Add cider to cover and apricots and boil down until cider is almost all boiled off. Chopped roasted bell pepper and stir. Add dark rum and flambe. (light and swirl untiBLl it goes out). Serve hot over grilled shark, swordfish, shrimp, or marlin. GR1 jalapeno pepper, minced finely 2 apricots, chopped 2 tblsp dark rum apple ciderK Mexican` 1/2 red bell pepper, roasted and chopped (see below) olive oil 1 small onion, chopped 1 small tomato (or 2 small roma tomatoes, chopped) 1 jalapeno pepper, minced finely 2 apricots, chopped 2 tblsp dark rum apple cidera 1228f 1229 25 mins.e Nonef Recipe: Apricot Salsa Ingredients: 1/2 red bell pepper, roasted and chopped (see below) olive oil 1 small onion, chopped 1 small tomato (or 2 small roma tomatoes, chopped) 1 jalapeno pepper, minced finely 2 apricots, chopped 2 tblsp dark rum apple cider Method: Cut a red bell pepper in half, remove seeds, and roast half of it (brush with olive oil and put under broiler very close to heat until blackened, about 5 minutes). Chop. Saute onion in about a tablespoon of olive oil unti t 5 minutes). Chop. Saute onion in about a tablespoon of olive oil until translucent. Add tomato and jalapeno and saute about another 5 minutes, until tomato is cooked. Add cider to cover and apricots and boil down until cider is almost all boiled off. Chopped roasted bell pepper and stir. Add dark rum and flambe. (light and swirl until it goes out). Serve hot over grilled shark, swordfish, shrimp, or marlin. 1/4 cup cayenne pepper (or to taste for the timid of tongue) 1/2 cup ground dried Poblano chili peppers 108 oz (#10 can) Italian plum tomatoes, with juice 12 oz beer 5 lb lean ground beef salt to tasteK Mexican 1/4 lb of each of the following dried beans: kidney, white, pink, black, red, pinto, cranberry, and navy 1 lb bacon 5 large onions, peeled and chopped 2/3 cup minced garlic 1/4 cup toasted coriander seeds, ground 1/4 cup ground cinnamon 1/4 cup paprika 1/4 cup cayenne pepper (or to taste for the timid of tongue) 1/2 cup ground dried Poblano chili peppers 108 oz (#10 can) Italian plum tomatoes, with juice 12 oz beer 5 lb lean ground beef salt to taste 1228c inaka@tdl.comd Overnighte 2 hrs & 30 mins.f Highg Highm Armenian Potatoes AppetizersC 2lbs old potatoes, peeled thinly and diced 3 tblsp tomato paste 1/4 cup water 4 cloves garlic, very finely chopped 1 tsp salt AqPlace the whole lot in a casserole dish and bake at around 375 F for 45 minutes or until the potatoes are tender. GC1/2 tsp paprika 1/4 cup olive oil 1 cup finely chopped parsleyK ArmenianL 26.475` 2lbs old potatoes, peeled thinly and diced 3 tblsp tomato paste 1/4 cup water 4 cloves garlic, very finely chopped 1 tsp salt 1/2 tsp paprika 1/4 cup olive oil 1 cup finely chopped parsleya 1228c inaka@tdl.comd 30 mins.e 45 mins.f Mediumg Mediumm Recipe: Armenian Potatoes Type: Appetizers Style: Armenian Preparation Time: 30 mins. Cooking Time: 45 mins. Ingredients: 2lbs old potatoes, peeled thinly and diced 3 tblsp tomato paste 1/4 cup water 4 cloves garlic, very finely chopped 1 tsp salt 1/2 tsp paprika 1/4 cup olive oil 1 cup finely chopped parsley Method: Place the whole lot in a casserole dish and bake at around 375 F for 45 minutes or until the potatoes are tender. d chopped opped In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender. While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes. Add the tomatoes with their juice and the beer. Simmer for half an hour In another pan, cook the beef until the pink color disappears. Drain and add it to tomato mixture. When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid. Highg Medium Adobo is the national dish of the Philippines. Most warm-weather countries have through the centuries developed recipes that preserve food while flavoring it. This dish is different than many because of its strong component of vinegar. It is at once sour, salty, and drenched in garlic. Recipe: Chicken Adobo Ingredients: 2 lb chicken pieces, cut up or whole 1 head of garlic, coarsely chopped (yes, anentire head!) 4 Tbsp soy sauce (or more to taste) 1 tsp ground black pepper 2 cups water 1/2 cup vinegar (rice vinegar or white wine vinegar work best) 2 bay leaves 2 Tbsp cooking oil Method: (1) Put vinegar, bay leaves, pepper, soy sauce, and water in a saucepan. Cover and cook slowly about 15 minutes. (2) Meanwhile, heat the cooking oil in a large, heavy-bottomed f eggsI eggs3/4 eggslightly eggyolks eight eight ounces chicken breast small pieces eighths elbow elderberry envelope environ epaule| epaule mouton 500g| epaules equal equis equivalent eraser escarole escoffier 1 boneless lamb shoulder 1 clove garlic, peeled and cut into slivers 2 cups fresh breadcrumbs 2 slices of bacon, chopped grated rind of 1 orange 1 egg 1 tsp dried basil 1 tbsp finely chopped fresh parsley juice of 1 orange 1 tbsp honey 1228c inaka@tdl.comd 45 mins.e 1 Hourf Mediumg Mediumm Recipe: Stuffed Boneless Lamb Roast Ingredients: 1 boneless lamb shoulder 1 clove garlic, peeled and cut into slivers 2 cups fresh breadcrumbs 2 slices of bacon, chopped grated rind of 1 orange 1 egg 1 tsp dried basil 1 tbsp finely chopped fresh parsley juice of 1 orange 1 tbsp honey Method: 1. Open the lamb shoulder and spread it flat, skin side down. Make small slits in the meat and insert garlic slivers. 2. In a large bowl, combine breadcrumbs, bacon, orange rind, egg, basil, a your own sensational stuffed bread. American Asian Pork Tenderloin FallomB PorkC .For marinade 1/4 cup fresh orange juice 2 tablespoons oyster sauce 2 tablespoons soy sauce 1 1/2 tablespoons Asian sesame oil 1 1/2 teaspoons five-spice powder* 1/2 teaspoon dried thyme, crumbled 3 garlic cloves, minced 1 pound pork tenderloin, trimmed of excess fat all-purpose flour for dredging pork Preheat oven to 200 Make marinade: In a large bowl stir together marinade ingredients and let stand 15 minutes. Add pork to marinade, tossing to coat completely. Marinate pork, covered and chilled, at least 2 hours, or overnight, turning pork at least once. Remove pork from marinade and cut into 1-inch-thick slices. In a bowl dredge pork in flour, shaking off excess. In a large heavy skillet heat 1 tablespoon butter and vegetable oil over moderately high heat until hot but not smokinkin 1 1/2 Cups Sugar 1 Cup Light Brown Sugar 1 1/2 Cup Peanut Butter 2 Eggs - or (6 T. egg substitute) 2 t. Vanilla 3 Cups Flour 1 t. Salt 1 t. Soda 3/4 Cup Buttera 1228c inaka@tdl.comd 30 mins.e 10 mins.f Highg Highm Recipe: Betty's Peanut Butter Cookies Ingredients: 1 1/2 Cups Sugar 1 Cup Light Brown Sugar 1 1/2 Cup Peanut Butter 2 Eggs - or (6 T. egg substitute) 2 t. Vanilla 3 Cups Flour 1 t. Salt 1 t. Soda 3/4 Cup Butter Method: Cream sugars and butter until light and fluffy. Add eggs, one at a time - Add vanilla. Sift dry ingredients 3 times and add to first mixture, blending thoroughly. Form dough into small balls and place on ungreased baking sheet. Flatten with tines of a fork. Bake i n 400 oven about 10 minutes or until done. ***NO LIQUID REQUIRED IN THIS RECIPE*** Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ ecipe From: inaka@tdl.com artichokeT artichoke hearts toscanaT artichoke-mustard asianU asian tenderloin fallomU asian salmon planksV asian spring rollsW athensX athens broiled filletsX australian\ australian fish\ australian austrian authentic] authentic greek lamb] authentic hungarian sausage kolbasz^ avgolemono_ avgolemono soup_ avocado` avocado pesto` babab ghanoogeb babies baclavas bacond bacon cheese ballsd bacon-cheesee bacon-cheese stuffed mushroomse bagels bagnan bagna caudan bajano bajan stuffed chickeno bakedp baked bananas w/lemon orangep baked lentilsq baked beansr beansr heesev baked potato chowderw baked potato slicesx baked tomatoy butterK butter melted butter margarine butter softened cheddar cheese shredded fresh ginger julliennedV fresh mushrooms fresh yeast green onions pieces haricot beans roquefort other blue-veined cheese shiitake shredded shredded fontina mozzarella shredded tenderloin packages active yeast packages fast-rising yeast pinches garlic active yeast regular--not acting yeast kages fast-rising yeast espoons tahinib brown sugarV capers garlic mincedV light sauce natural-flavored malted powderh onion chopped green ginger sauce peanut sugarh wasabiV tblsp brown sugar white finely chopped celery finely chopped fresh leaves finely chopped green onions finely chopped parsley finely minced celery finely minced scallions firmly packed brown sugar sauce flour fresh basil chopped teaspoons dried fresh leaves chopped fresh lemon juice fresh juice fresh juice limes fresh orange juiceU grand marnier liqueur triple grated cheddar cheese fresh orange juiceU orange juiceU fresh orange juiceU juice limes fresh orange juiceU hervil minced fresh parsley minced fresh tarragon molasses Asian Salmon PlanksB FishC 1/4 Cup Coriander Seeds 1/2 lb Mushrooms, Sliced 1/8" 1/4 Cup Black Peppercorns,Crushed 2 Tbls Peanut Oil 18 oz Watercress, Trimmed 2 Tbls Wasabi 18 oz Romaine, Sliced 1/8"Wide 2 Tbls Garlic, Minced 1 1/2 Cups Soy Sauce Preheat the oven to 375 degrees.Combine the peppercorns and coriander seed.Set aside. Prepare the dressing by combining the wasabi, garlic, soy sauce, ginger, lemon juice, rice wine vinegar brown sugar and the first measure of mustard.Mix well. Refrigerate. Toss the mushrooms with the peanut oil.Bake until crispy (about 15 minutes).Set aside in an airtight container.Prepare the salad by combining the watercress, romaine, cucumber, radish and bean sprouts.Cover.Refrigerate.Coat both sides g and saute pork 5 minutes on each side. Transfer pork to a heatproof dish and keep warm in middle of oven. To skillet add remaining tablespoon butter and saute shallots, stirring, 1 minute. Add mushrooms and saute, stirring, 5 minutes, or until liquid they give off is evaporated. Add brandy and cook mixture, stirring, until almost evaporated. Add water and preserves and cook, stirring, until combined well. Stir in cream. Add pork and simmer 5 minutes. 2 tablespoons unsalted butter 1 tablespoon vegetable oil 2 large shallots, chopped fine 1/4 pound shiitake mushrooms, stems discarded and caps sliced thin 1/4 cup brandy 1/4 cup water 1/3 cup apricot preserves 1/3 cup heavy creamK Chinese #A2Gourmet April 1996 Susan Fallom: Stockholm, Sweden 2 hrs & 30 mins.e 15 mins.f Mediumg #A2Gourmet April 1996 Susan Fallom: Stockholm, Sweden 2 hrs & 30 mins.e 15 mins.f Mediumg Highm Recipe: Asian Pork Tenderloin Fallom Ingredients: For marinade 1/4 cup fresh orange juice 2 tablespoons oyster sauce 2 tablespoons soy sauce 1 1/2 tablespoons Asian sesame oil 1 1/2 teaspoons five-spice powder* 1/2 teaspoon dried thyme, crumbled 3 garlic cloves, minced 1 pound pork tenderloin, trimmed of excess fat all-purpose flour for dredging pork 2 tablespoons unsalted butter 1 tablespoon vegetable oil 2 large shallots, chopped fine 1/4 pound shiitake mushrooms, stems discarded and c 1228For marinade 1/4 cup fresh orange juice 2 tablespoons oyster sauce 2 tablespoons soy sauce 1 1/2 tablespoons Asian sesame oil 1 1/2 teaspoons five-spice powder* 1/2 teaspoon dried thyme, crumbled 3 garlic cloves, minced 1 pound pork tenderloin, trimmed of excess fat all-purpose flour for dredging pork 2 tablespoons unsalted butter 1 tablespoon vegetable oil 2 large shallots, chopped fine 1/4 pound shiitake mushrooms, stems discarded and caps sliced thin 1/4 cup brandy 1/4 cup water 1/3 cupB& apricot preserves 1/3 cup heavy cream 1228f 1229 masalaF mascarpone mashedW mastered masterpiece masur masur match matchstick matchstick maternal^ maybe maybe ginger mayonnaise means meant measurements measuring meatballs meatcut meatloaf stemsU stewed stewed tomatoes stewing stickF stickd sticks stiffly sugar topping sugar meant specifically certain dishes suisse sultanas summer sun-dried D2 ounces bean-thread noodles 6 dried shiitake mushrooms 3/4 pound lean ground pork 3 garlic cloves, minced 3 large shallots, minced 1 tab minced peeled fresh gingerroot vegetable oil for deep-frying 1 large carrot, shredded 1/3 cup chopped fresh coriander 1/3 cup chopped fresh mint leaves 1 cup chopped mung bean sprouts* Make the spring rolls: In a large bowl combine well the noodles, the mushrooms, the pork, the garlic, the shallots, the gingerroot, the carrot, the coriander, the mint, the sprouts, the soy sauce, the salt, and the sugar. Put 1 spring-roll wrapper on a work surface, keeping the remaining wrappers covered with plastic wrap, cut it in half diagonally, and arrange one half with the longest side facing you. Spread a rounded tablespoon of the filling down the long side, leaving a 2-inch border long side, leaving a 2-inch border er blespoon of the filling down the long side, leaving a 2-inch border aHeat the oil and butter together in a double boiler. In another pan, cook the garlic in a bit of the oil until it is soft. Add the anchovy fillets, and cook until they dissolve into a paste, about 5 minutes. Add to the pot of hot oil and butter. Keep hot and use as a dip for celery, artichoke hearts, endive, cucumbers, green onions and French bread. Italian`j1/2 cup olive oil 1/4 pound butter 3 to 5 cloves of garlic, chopped fine 6 anchovy fillets, mashed Pepper 1228c inaka@tdl.comd 5 mins.e 10 mins.f Highg Mediumm Bajan Stuffed ChickenB PoultryC R3 fresh Habanero chiles, stems & seeds removed, finely chopped 1 tablespoon Caribbean-style Habanero sauce 4 chicken breasts, skin removed 6 green onions, finely chopped, including tops 3 cloves garlic, minced 2 tablespoons fresh-squeezed lime juice 2 tablespoons fresh parsley, chopped (I substituted cilantro) 1/2 teaspoon ground cloves 1228c inaka@tdl.comd 1 Houre 15 mins.f Recipe: Asian Salmon Planks Ingredients: 1/4 Cup Coriander Seeds 1/2 lb Mushrooms, Sliced 1/8" 1/4 Cup Black Peppercorns,Crushed 2 Tbls Peanut Oil 18 oz Watercress, Trimmed 2 Tbls Wasabi 18 oz Romaine, Sliced 1/8"Wide 2 Tbls Garlic, Minced 1 1/2 Cups Soy Sauce 1/4 lb Cucumber, Julienned 2 oz Fresh Ginger,Jullienned 1/4 Lb Radish, Julienned 1/4 Lb Bean Sprouts 1/4 Cup Lemon Juice 2 1/2 Lb Salmon Fillet, Skinn Style Mustard 1228c inaka@tdl.comd 1 Houre 15 mins.f e Mustard Chinese Asian Spring RollsB AppetizersC hrooms, Sliced 1/8" 1/4 Cup Black Peppercorns,Crushed 2 Tbls Peanut Oil 18 oz Watercress, Trimmed 2 Tbls Wasabi 18 oz Romaine, Sliced 1/8"Wide 2 Tbls Garlic, Minced 1 1/2 Cups Soy Sauce 1/4 lb Cucumber, Julienned 2 oz Fresh Ginger,Jullienned 1/4 Lb Radish, Julienned 1/4 Lb Bean Sprouts 1/4 Cup Lemon Juice 2 1/2 Lb Salmon Fillet, Skinned 2/3 Cup Rice Wine Vinegar 1 CuBDp Dijon Style Mustard 2 Tbls Brown Sugar 1/4 Cup Dijon Style Mustard 1228c inaka@tdl.comd 1 Houre 15 mins.f Asian Spring RollsB AppetizersC tblsp tblsp finely grated orange tblsp grated cheese tblsp honey tblsp lemon juice tblsp tblsp minced fresh cilantro tblsp minced scallions green onions green onions allions green onions green onions scallions green onions minced scallions green onions lions green onions scallions green onions callions green onions green onions tblsp melted tblsp olive tblsp oregano dried preferably greek variety tblsp peanut tblsp regular low-salt sauce tblsp sesame tblsp shredded bamboo shoots tblsp shredded cloud tblsp sliced green onions tblsp sauce tblsp spanish sweet paprika tblsp sugar romaineV romano rools rootY rootsY roquefort rose's rosemaryu rotini rough roughly roughy round[ rounded rounds rouxY flour butter required rsmall rubberW rucola rules 2 lbs fish fillets 1/2 cup olive oil 3/4 cup lemon juice 1 t. chopped mint 1/2 t. salt 1/8 t. cayenne pepper Greek olives Lemon wedges [Butter a broiling pan. Blend the olive oil, lemon juice, chopped mint, salt and pepper. Beat with a wire whisk. Place the fillets in the pan. Spoon the sauce over each fillet and broil. Baste frequently until side is done. Turn over and repeat for other side. Fish should flake easily at touch of fork. Garnish with olives and lemon wedges. Greek` 2 lbs fish fillets 1/2 cup olive oil 3/4 cup lemon juice 1 t. chopped mint 1/2 t. salt 1/8 t. cayenne pepper Greek olives Lemon wedges 1228c inaka@tdl.comd 25 mins.e 15 mins.f Mediumm A!Curry Flavored Sardines & SproutsB FishC 300g sardines cleaned rinsed and drained 100cc sake 1 tsp. salt 1 egg yolk 30cc water 1 tsp. baking powder 1/2 (100cc) cup flour 80cc sake boiled off 50cc dark soy sauce 1 Tbsp. sugar japanese cucumbers chili powder julienne strips lemon pounds skirt steak sections large about pound total onions chopped large laurel leaves large cloves garlic minced large yolks large garlic cloves chopped large garlic cloves minced large garlic cloyes finely chopped large handfuls rocket large onions chopped pepper chopped hopped pepper chopped large onions chopped pepper chopped pepper chopped chopped pepper chopped chopped s to drain. The spring rolls may be made 5 days in advance, cooled completely, and kept frozen in plastic freezer bags. Reheat the rolls, unthawed, on a rack set in a shallow baking pan in a preheated 450 F. oven for 10 minutes. Make the dipping sauce: In a small bowl stir together 2 tabs soy sauce 1 1/2 teasp salt 1 teasp sugar 20 spring-roll wrappers* an egg wash made by beating 1 large egg with 1 teaspoon water For the dipping sauce 1/4 cup soy sauce 1/4 cup fresh lime juice 2 tabs water 2 garlic cloves, minced and mashed to a paste with 1/2 t. salt 2 tabs sugar a 2-inch fresh red or green chili, seeded and minced (wear rubber gloves), or 1/4 teasp dried hot red pepper flakes, or to taste scallion brushes (procedure follows) for garnish if desired Chinese turning them, for 2 to 3 minutes, or until they are golden, transferring them as they are fried with a slotted spoon to paper towels to drain. The spring rolls may be made 5 days in advance, cooled completely, and kept frozen in plastic freezer bags. Reheat the rolls, unthawed, on a rack set in a shallow baking pan in a preheated 450 F. oven for 10 minutes. Make the dipping sauce: In a small bowl stir together the soy sauce, the lime juice, the water, the garlic paste, the sugar, and the chili. Cut the spring rolls diagonally into 1-inch-thick slices if desired. Arrange the spring rolls or slices on a platter with the dipping sauce and garnish the platter with the scallion brushes. To make scallion brushes: Can be prepared in 45 minutes or less but requires additional unattended time. Trim the roots and the green parts from scallions, leaving about 2 1/2 inches of stalk. Make crisscross cuts abE out 1/2 inch deep at both ends of each stalk and spread the fringed ends gently. Put the scallions in a bowl of ice and cold water and chill them for 2 hours, or until the fringed ends have curled. Drain the scallions well. red or green chili, seeded and minced (wear rubber gloves), or 1/4 teasp dried hot red pepper flakes, or to taste scallion brushes (procedure follows) for garn medium at each end, and brush the edges with some of the egg wash. Fold the corners of the long side over the filling and, rolling away from you, roll up the filling in the wrapper, sealing the roll, using some of the remaining egg wash if necessary. Make more spring rolls with the remaining filling, wrappers, and egg wash in the same manner, transferring them as they are made to a wax-paper-lined baking sheet and keeping them covered with plastic wrap. In a deep fryer heat 1 1/4 inches of the oi l to 375 F. on a deep-fat thermometer and in it fry the spring rolls in batches, turning them, for 2 to 3 minutes, or until they are golden, transferring them as they are fried with a slotted spoon to paper towels to drain. The spring rolls may be made 5 days in advance, cooled completely, and kept frozen in plastic freezer bags. Reheat the rolls, unthawed, on a rack set in a shallow baking pan in a preheated 450 F. oven for 10 minutes. Make the dipping sauce: In a small bowl stir together Athens Broiled Fish FilletsB FishC 6dried shiitake mushrooms 3/4 pound lean ground pork 3 garlic cloves, minced 3 large shallots, minced 1 tab minced peeled fresh gingerroot vegetable oil for deep-frying 1 large carrot, shredded 1/3 cup chopped fresh coriander 1/3 cup chopped fresh mint leaves 1 cup chopped mung bean sprouts* 2 tabs soy sauce 1 1/2 teasp salt 1 teasp sugar 20 spring-roll wrappers* an egg wash made by beating 1 large egg with 1 teaspoon water For the dipping sauce 1/4 cup soy :sauce 1/4 cup fresh lime juice 2 tabs water 2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt 2 tabs sugar a 2-inch fresh red or green chili, seeded and minced (wear rubber gloves), or 1/4 teasp dried hot red pepper flakes, or to taste scallion brushes (procedure follows) for garnish if desired Gourmet February 1992 d Overnighte 1 Hourf Highg Highm Athens Broiled Fish FilletsB FishC deep-fryingW defattedw degrees delete delicious demi-glace dente derived described deseed desiccated desiredW dessert dettling deveined deveined desired devil's dhania dhania hania vil's evil's deviled viled viled eastern easys easy-to-make` eatena -For cake layers 2 cups granulated sugar 1 1/2 cups vegetable shortening, softened 1 stick (1/2 cup) margarine, softened 5 large eggs, separated 2 cups all-purpose flour 1 teasp baking soda 1/2 teasp salt 1 cup well-shaken buttermilk 1 teasp vanilla 2 cups sweetened flaked coconut 1 cup chopped pecans Make cake layers: Preheat oven to 375 F. and lightly butter and flour three 9- by 2-inch round cake pans, knocking out any excess flour. In a bowl with an electric mixer beat together sugar, shortening, and margarine until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt. Beat flour mixture into egg mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, until com ith flour mixture, until comcom the sardines and lay in a container. Pour the sake in which the salt was dissolved and set aside for 30 minutes. 2.To make the batter put the egg yolk and water in a mixing bowl and mix well. Add the baking powder and mix well. Sift the flour into the bowl and fold the batter a few times to mix. 3. Dry the sardines in a kitchen cloth and thinly coat with flour. Dip inthe batter and deep fry in oil at 170 to 180 until it is golden brown and crisp. 4.Add the sake dark soy sauce sug ar and curry roux and bring to a boil.Add the ginger root juice 5.Lightly toss the bean sprouts and Chinese chives in a bowl. Divide the sardines into serving dishes and top with the vegetable mixture. Complete by pouring the curry-soy sauce over the dishes. Professional Notes; Chill all the batter ingredients in a refrigerator in advance. First mix the egg yolk and water in a mixing bowl. Then add the baking powder and mix well. Sift the flour into the mixing bowl and fold a few times to CL mix. This ensures the surface of the deep-fried pieces will be very crispy. 1 piece solid curry roux bar 30cc ginger root juice 1 package bean sprouts roots and heads removed parboiled quickly drained and lightly salted 1 bunch Chinese chives (nira) parboiled quickly drained and cut into 2 cm pieces Chinese 300g sardines cleaned rinsed and drained 100cc sake 1 tsp. salt 1 egg yolk 30cc water 1 tsp. baking powder 1/2 (100cc) cup flour 80cc sake boiled off 50cc dark soy sauce 1 Tbsp. sugar 1 piece solid curry roux bar 30cc ginger root juice 1 package bean sprouts roots and heads removed parboiled quickly drained and lightly salted 1 bunch Chinese chives (nira) parboiled quickly drained and cut into 2 cm pieces 1228c inaka@tdl.comd 45 mins.e 15 mins.f Highg Mediumm Italian Cream CakeB CakesC jerusalem artichoke peeled chopped cooking potatoes parboiled potatoes potatoes finely sliced sauerkraut celery stalks celery sliced stock large whole italian tomatoes large beetQ large bunch green onions large crushed pureed tomato tomatoes matoes stalks celery sliced stock stock clove pressed large lettuce large lettuce large mango pitted peeled 1/4-inch-wide strips large onion choppedT large onion chopped finely large onion finely chopped large onion peeled diced large onion sliced large onion thinly sliced large small fillets salmon large chilli finely slivered saltS onions white yellow salt--kosher sesame shrimp paste omitted minimal effect brown sugar sauce sugarf tamari sauce chili paste thyme paste tsp/15ml water tsp/5ml finely chopped coriander tsp/5ml ground white pepper tsp/5ml preserved radish tsp/5ml tsp/5ml sugar tsp/5ml sugar1 tbs/15ml sauce tamarind pasteH unbaked shell fluted extract Place cucumbers, water and lime in a large pot and soak for 24 hours. Rinse at least 2 times in cold water. Soak in cold water for 3 hours. Place pickling spice in a bag of cheesecloth and tie securely. Place cucumbers, vinegar, sugar, and spice bag in the pot and soak for 12 hours. After 12 hours simmer the mixture for 40 minutes (med heat). Sterilize the canning jars and tops well in boiling water. Boil the vinegar before pouring into the jar (if you have let the mixture cool before Bhcanning). Fill the jars to within 1/2 inch from the top. Can in a hot water bath (5 lbs) for 5 minutes. GCCanning jars, tops and seals Canner for boiling water bath to 5 lbsK American f you have let the mixture cool before Bhcanning). Fill the jars to within 1/2 inch from the top. Can in a hot water bath (5 lbs) for 5 minutes. GCCanning jars, tops and seals Canner for boiling water bath to 5 lbslbs Italian For cake layers 2 cups granulated sugar 1 1/2 cups vegetable shortening, softened 1 stick (1/2 cup) margarine, softened 5 large eggs, separated 2 cups all-purpose flour 1 teasp baking soda 1/2 teasp salt 1 cup well-shaken buttermilk 1 teasp vanilla 2 cups sweetened flaked coconut 1 cup chopped pecans For frosting an 8-ounce package cream cheese, softened 1 stick (1/2 cup) margarine, softened 1 teaspoon vanilla a 1-pound box confectioners' sugar #A6Gourmet April 1996 Debbie Arnold: Louisville, Kentucky 30 mins.e 30 mins.f Highg Highm Virginia's Famous Lime PicklesB PreservesC ManyD 7 lbs cucumbers, round slices 2 gallons water 1 cup pickling lime 2 quarts cider vinegar 9 cups sugar 1 tablespoon celery seed 1 tablespoon pickling spice 1 tablespoon whole cloves 1 tablespoon salt, canning salt, non-iodized n vanilla a 1-pound box confectioners' sugar bined. Beat in vanilla, coconut, and chopped pecans. Beat egg whites in another bowl until they just hold stiff peaks and fold into batter gently but thoroughly. Divide batter among pans, smoothing tops, and bake in upper two thirds of oven, switching position of pans in oven halfway through baking, until a tester comes out clean, about 30 minutes. Cool cake layers in pans on racks 10 minutes and invert onto racks to cool completely. Make frosting: In a bowl with an electric mixer beat t ogether cream cheese, margarine, and vanilla until smooth. Gradually beat in confectioners' sugar, beating until creamy. Stack cake layers on a cake plate, spreading about 1/2 cup frosting between each layer. Spread remaining frosting on top and side of cake. For frosting an 8-ounce package cream cheese, softened 1 stick (1/2 cup) margarine, softened 1 teaspoon vanilla a 1-pound box confectioners' sugar IPlace many cloves of garlic under the skin/into the meat all around the leg. Sprinkle lots of oregano, pepper, lots of lemon juice, and a bit of salt on to the meat. Cover with aluminum foil & bake. The meat should still be brown/pink when done (Approx 1.5 hrs). I like to uncover the last 1/2 hour to get a crust on the leg. Greek`_Leg of lamb many cloves of garlic lots of oregano and pepper lots of lemon juice a bit of salt 1228c inaka@tdl.comd 15 mins.e 1 hr & 30 mins.f Highg Highm A&Authentic Hungarian Sausage (Kolbasz) SausageC 10 lbs. coarse ground pork butt or pork shoulder 1/3 cup imported mild Hungarian Paprika. (Do not substitute generic) 1/4 cup salt 2 heaping Tbls. ground Allspice 5 or 6 garlic cloves 2 cups water - chopped 6 tablespoons white wine 2 teaspoons fresh lemon juice 1 tablespoon fresh parsley -- chopped 1228c inaka@cap.or.jpd 15 mins.e 20 mins.f Mediumm Mediterranean PestoB SaucesC e-cooked cubes) 2 medium brown onions 1/4 cup seasoned flour (flour with basil, oregano, and pepper) 1/2 lb mushrooms 6 tomatoes 1 capsicum (green pepper), sliced 1 cup breadcrumbs 1/2 cup omato sauce Australian NPASTRY: 1/4 lb butter 3/4 cup white flour 3/4 cup self-raising flour ice cold water FILLING: 2 lb lamb or beef (pre-cooked cubes) 2 medium brown onions 1/4 cup seasoned flour (flour with basil, oregano, and pepper) 1/2 lb mushrooms 6 tomatoes 1 capsicum (green pepper), sliced 1 cup breadcrumbs 1/2 cup omato sauce 1228c inaka@tdl.comd 30 mins.e 30 mins.f Mediumg Mediumm Mediterranean PestoB SaucesC barbequeD barbeque sauce barbeque sauce barbeque sauce barbequed barley barley wheat bread basel basic basic salmon basic brown stock basic cocktail sauce basic fondue basic pancakes basic scones basil basilico bastirma battered bavarian bavarian mustard salmon steak w/ginger sauce beach beanR salsa health salad lasagne salad beansr beans potato curry curry cookies curryH curry powder fryer pieces discard portion sticks about thick paper slices cut-up cutlet cutlets cutting czarist d'agneau d'ail| d'alsace| d'anchois d'aneth capsU capsicumE capsicum carawayx carbonated cardadmoms cardamom cardamom careful carefully caribbean-styleo carrotA carrot carrotsC carrots carrotschopped carry carton cashew cashew handful ndful handful chanaA chana chantilly chapelure char-shu chard cheddar\ 1. Filet the sardines and lay in a container. Pour the sake in which the salt was dissolved and set aside for 30 minutes. 2.To make the batter put the egg yolk and water in a mixing bowl and mix well. Add the baking powder and mix well. Sift the flour into the bowl and fold the batter a few times to mix. 3. Dry the sardines in a kitchen cloth and thinly coat with flour. Dip inthe batter and deep fry in oil at 170 to 180 until it is golden brown and crisp. 4.Add the sake dark soy sauce sug ar and curry roux and bring to a boil.Add the ginger root juice 5.Lightly toss the bean sprouts and Chinese chives in a bowl. Divide the sardines into serving dishes and top with the vegetable mixture. Complete by pouring the curry-soy sauce over the dishes. Professional Notes; Chill all the batter ingredients in a refrigerator in advance. First mix the egg yolk and water in a mixing bowl. Then add the baking powder and mix well. Sift the flour into the mixing bowl and fold a few times to stir saucepan mixture into yolks. Stir in bread mixture. Wash beaters thoroughly. In a large mixer bowl beat the egg whites and the 1/2 teaspoon vanilla till soft peaks form (tips curl); gradually add the remaining 1/4 cup sugar, beating to stiff peaks (tips stand straight). Fold bread mixture into egg whites. Turn into the ungreased souffle dish. Bake in a 325F oven for 50 to 55 minutes or till a knife inserted near center comes out clean. Serve immediately with Buttery Sauce. In a |small saucepan combine sugar and butter. Cook mixture over medium heat, stirring constantly, till sugar dissolves, about 5 minutes. Remove from heat. Stir some of the mixture into the egg. Return mixture to pan; cook and stir 2 minutes more. Cool slightly; stir in desired liqueur (use same liqueur you used in the souffle). Serve the sauce warm over souffle. Makes one cup. coriander eggplant cream turkish hunkar begendi eggrolls waterT whipping cream whipped yogurtb cream kirsch green pepper cored seeded chopped ground ginger large lemon large rutabaga peeled chopped carrots thickly sliced cooked chicken livers cooked shrimp ground cooked ground mushrooms mushrooms sliced mushrooms sliced mushrooms thinly sliced cubed potatoes quartered round longer version uncle ben's shrimp cleaned shelled spaghetti butter litre chicken broth water french bread onion chopped medium onion chopped tablespoons white wine\ tablesps fresh juice tablesps plain yogurt chopped fresh cilantro grated parmesan cheese capers olive shortening yeast tblsp juice bacon drippings canola drippings water cornstarch black pepper seeds whole cardamom seeds whole cloves whole salmon cleaned fresh mushrooms sliced stock well-roasted bones small french/snap beans 1in/2.5cm pieces large prawns shelled deveined 6-inch 6-ounce 6-pound 6-quart butter boeuf filet farine fecule pomme terre tablespoons water chopped fresh herbs parsley chives thyme melted butterx small dried chili peppers tablespoons cream tomatoes parboiled peeled seeds removed chopped tomatoes peeled quarters baking powder galangal chopped sherry baking powder baking powder baking powder baking powder sherry recipes sherry sherry acting baking powder fresh ginger finely chopped ground chile ground chili group allspice cinnamon honey brown sugar minced garlic mustard mustard powder olive pepper vinegar american apples@ eastern@ indian@ middle@ norwegian@ swedish@ bunch chinese chives pieces@ cooked kidney beans canned fine@ olive shallots sliced@ raisins@ semi-sweet chocolate chips@ cubed@ alaska halibut fillets thick@ skinless boneless chicken breasts@ lour@ cooked rice@ milk@ minced carrot@ Avocado PestoB SaucesC Manytarch together and then beat in the egg yolks. Set aside. Bring broth to boil in a soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 minutes. Remove the soup from the heat and add the milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, parsley, lemon juice, lemon peel and pepper. Gn1/2 stick unsalted butter chopped parsley 1 cup fresh lemon juice 1 teaspoon grated lemon peel pepper to tasteK American` 2 cups milk 2 tablespoons cornstarch 6 egg yolks, beaten 2 quarts chicken broth 1 cup long-grain white rice 1/2 stick unsalted butter chopped parsley 1 cup fresh lemon juice 1 teaspoon grated lemon peel pepper to tastea 1228c inaka@cap.or.jpd 10 mins.e 45 mins.f Highg Mediumm Avocado PestoB SaucesC 15 large, fresh mushrooms 4 strips bacon, fried and crumbled 1 8 oz. pkg. cream cheese 2 Tbsps. sour cream 1 clove minced garlic 1/8 tsp. dill seed Pinch of dillweed Additional dillweed for garnishing. Remove stems from mushrooms. Wash caps well. Combine remaining ingredients, making sure all is well mixed. Place bacon-cheese mixture in each mushroom cap and place stuffed mushrooms into a lightly buttered baking pan. Sprinkle a little dillweed on top of each mushroom. Bake at 350 degrees for 15 min. SOME PERSONAL OBSERVATIONS ABOUT THIS RECIPE: - Unless you're using some extremely large mushrooms, you will have enough filling for more than 15 mushrooms. After I made this recipe tB he first time, The amount of garlic used in the recipe was not enough for my tastes. Improvise to find the taste that suits you! American , And how you're ready for the finest meal you ever saw ... .3 pints chicken stock, defatted, divided 8 ounces Spanish onions, diced 4 ounces diced celery 24 ounces baked potatoes, skin-on, diced 8 ounces 2% lowfat milk 1 tablespoon chopped fresh parsley Salt, to taste fresh ground black pepper, to taste 4 ounces Wisconsin Colby Cheese 4 ounces Sauted Onions d cut up Method: Preheat oven to 375. Cover tightly and bake 30 minutes. Uncover and stir in: 2 large carrots, sliced 1/8 thick 1/2 cup thinly sliced celeryBake covered for 40 minu qtes until vegetables are tender. Sprinkle on top: 3 cups shredded cheddar cheese Bake uncovered for 5 minutes until cheese melts. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p of my rice with this dish, but that's just me. Additional Notes: Recipe From: schong@leland.stanford.edu (Sylvi er.The sausage should be a nice rich red brown. The aroma will be heavenly. Dried and smoked sausage is used like pepperonni. My brother Frank Wischler carries on the tradition of sausage making. He makes Italian sausage by leaving out the PAPRIKA and the ALLSPICE. Use 2 ounces of whole fennel seed instead. This sausage is traditionally served with SOUR CREAM AND HORSERADISH SAUCE. Potatoes and a sauerkraut dish go well with this dish too. K Hungarian` 10 lbs. coarse ground pork butt or pork shoulder 1/3 cup imported mild Hungarian Paprika. (Do not substitute generic) 1/4 cup salt 2 heaping Tbls. ground Allspice 5 or 6 garlic cloves 2 cups water inaka@tdl.com 15 mins.e 1 Hourf Highg Highm Avgolemono SoupB SoupsC 4Dl2 cups milk 2 tablespoons cornstarch 6 egg yolks, beaten 2 quarts chicken broth 1 cup long-grain white rice cook away any remaining wat The original Nahautl word for sweet green peppers was chilli. The Spaniards changed the spelling to chile, and in turn the English and Americans used chili. Although chili was once limited to green pepper, it is now used as a generic title for all peppers, etc. In Mexico, there is endless variety ranging through all degrees of hotness from the sweet chili ancho to the small hot brown chili piquin. Many varieties are canned. Where these are not available, various peppers found in the U. S.A. may be substitued, such as small red Italian peppers; or chili powder, to taste, with a dash of Tabasco sauce for zest. For chili ancho --use bell or green peppers chili poblano -- use bell or green peppers chili pasilla - use green peppers dried in the sun chili serrano - use any variety small red or green hot pepper chili jalapeno -- use any variety small red or green hot pepper chile verde - use canned green chili peppers (like Ortega brand) chili mulato - use any hot pepper G_1/2 teaspoon dill 1/8 teaspoon pepper 2 cups (4 roma) tomatoes, chopped 1 teaspoon fresh chivesK American` 1/3 cup unsalted butter 2 potatoes, cubed 4 ears fresh corn 1/2 cup carrots, diced 1/2 cup onion, chopped 3/4 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon dill 1/8 teaspoon pepper 2 cups (4 roma) tomatoes, chopped 1 teaspoon fresh chivesa 1228c inaka@tdl.comd 15 mins.e 35 mins.f Mediumg Highm Recipe: Butter Steamed Calico Stew Ingredients: 1/3 cup unsalted butter 2 potatoes, cubed 4 ears fresh corn 1/2 cup carrots, diced 1/2 cup onion, chopped 3/4 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon dill 1/8 teaspoon pepper 2 cups (4 roma) tomatoes, chopped 1 teaspoon fresh chives Method: Melt butter in saucepan. Add potatoes, corn, carrots, onion, salt, sugar, dill, and pepper. Cover and cook, stirring frequently, over medium heat, until potatoes are tender. Sprinkle in tomat 7oes and cook until hot yet firm. Sprinkle in chives. 8-ounce package cream cheese softenedZ 10-pound fresh anaheim ancho anchovies anchovyn hardboiledI hardboiled eggsI haricot haricots harina harissa harissa sauce havarti/swiss hawaiian hazel hawaiian headsY healthiest heaped heaping^ heart heart-shaped heartsT hearty heated heave heavena heavily heavyU butter coarse herbed d Overnighte Nonef Recipe: Avocado Pesto Ingredients: 1 medium avocado, peeled, halved 1 cup lightly packed fresh basil leaves 1/2 cup (or more) canned chicken broth 4 large garlic cloves 2 tablespoons fresh lime juice 1/2 cup vegetable oil Method: Place avocado, basil, 1/2 cup broth, garlic and lime juice in blender. Blend until chopped, scraping down sides as needed. With machine running, gradually add oil and blend until smooth. If too thick, gradually add more broth by tablespoons. Season with salt and pepper. (Can be made 1 day ahead; chill.) An easy-to-make sauce to accompany grilled chicken or to toss with pasta. Sprinkle the pasta with some crumbled feta cheese before serving, if desired. Makes about 2 cups Additional Notes: Recipe From: Bon Appeit June 1993 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ cover covered covers chunks abalone whatever seafood available crab-boil ackers cranberryR creamO cream cheese other filling cream sauce s cooked, take it out with extra care, You put it in a bowl inside your cold re-Frigidaire. When your meat is slowly cooling take a break and have a smoke, While the soup pot slowly simmers you can watch your favorite soap. Now it's time to get an onion, and four garlic cloves, You chop them finely then into the frying pan they go. Saute them in some butter til they're brown and kinda clear, You add them to the soup and now tomato time is here! Now if you grow your own tomatoes, one quart is all you need, If you use the store-bought kind, get two cans of Del Monte's. Add the 'maters to the soup and let it simmer if you will, Then add about a tablespoon of dried or fresh-cut dill. Now get a half a dozen carrots, potatoes five or six, Three or four red beets and chop them into bite-size bits, Add the veggies to the soup and let it simmer there and thicken, Go back to the re-Frigidaire and get that cooled-off chicken. Take the meat off of the bones, take away the skin and fa 1 medium avocado, peeled, halved 1 cup lightly packed fresh basil leaves 1/2 cup (or more) canned chicken broth 4 large garlic cloves 2 tablespoons fresh lime juice 1/2 cup vegetable oil Place avocado, basil, 1/2 cup broth, garlic and lime juice in blender. Blend until chopped, scraping down sides as needed. With machine running, gradually add oil and blend until smooth. If too thick, gradually add more broth by tablespoons. Season with salt and pepper. (Can be made 1 day ahead; chill.) An easy-to-make sauce to accompany grilled chicken or to toss with pasta. Sprinkle the pasta with some crumbled feta cheese before serving, if desired. Makes about 2 cups Italian` 1 medium avocado, peeled, halved 1 cup lightly packed fresh basil leaves 1/2 cup (or more) canned chicken broth 4 large garlic cloves 2 tablespoons fresh lime juice 1/2 cup vegetable oil Bon Appeit June 1993 appetit books border breakfast browning bruce bruce maxwell bryan bsc835 burlington norma woods 1. Preheat oven to 180C/350F 2. Melt half the butter, all the sugar and the hot water in a pan, then add the nuts. 3. Melt the remaining butter separately and use to brush the filo. 4. Line a greased baking dish with 3 or 4 sheets of filo, brushing each one with butter. 5. Spread with a little of the filling, sprinkle with cinnamon and cover with more filo. 6. Continue to alternate layers of pastry and filling, finishing with 2 or 3 layers of buttered filo. 7. Tuck in ends of the pastry an d score the top layer with a sharp knife. 8. Bake in a moderate oven until golden and crisp. 9. While this is cooking, boil together the sugar, honey and lemon juice. 10. Pour over the cooked dish while it is still hot. 11. Leave to cool and then slice before serving. ACFor the syrup: 8 oz sugar 8 oz honey 8 fl oz water 1 lemon (juiced) Greek Heat oven to 400 degrees Place whole eggplant on a baking sheet and bake until outer shell is crisp and inside is soft and mushy. A fork should pass easily through the eggplant when done (about 1 hour). Let the eggplant cool, then remove and discard black skin and green cap. Spoon the insides into a food processor or a blender. Add garlic, Tahini, salt and lemon juice and yogurt. Puree until creamy. Spoon into a serving dish and garnish with olive oil and whole olives. Serve cold or warB2m with sliced bread and/or vegetables for dipping. Middle Eastern` 1 large eggplant 2 cloves garlic 2 tablespoons Tahini 1/4 teaspoon salt 1 tablespoon lemon juice 1/2 cup yogurt 3 tablespoons olive oil several whole olives 1228c inaka@tdl.comd 45 mins.e 1 Hourf Mediumm BaclavasB DessertsC 4DY8 oz butter 8 oz sugar 1 lb filo pastry 9 oz chopped walnuts 8 fl oz hot water cinnamon e bones, take away the skin and fa t, Put the meat into the soup, give the rest to your old cat. Now the soup is nearly finished and your race is almost run, But don't forget the cabbage, that's the last thing that is done. One small head of cabbage that you shred up fairly fine, And once you put it in the soup it doesn't take much time. You can start to set your table and call your dinner guests, But don't forget the condiments that'll put them to the test! First you get some rye bread that's full of caraway seeds, You sl ice it nice and thick; use lots of butter, if you please! Then next comes thick white sour cream that'll make you groan with pleasure, You plop it in the soup and now you're really under pressure 'Cause the final step is garlic cloves that are thick and fat, You peel them 'till they're naked and you eat them just like that! You dip them in a bowl of salt and eat those puppies raw, And how you're ready for the finest meal you ever saw ... italianR italian seasoning jalapenos jalapeoo jelly optional jam-jar jam-jars japanese jars[ jaune jaunes jelly jeunes jicama johnny's joshua's juiceB Chicken With Mint & Red OnionsB PoultryC fresh mint leaves (don't chop or tear up) 1/4 cup rice wine 1/4 cup white wine vinegar chicken pieces w/skin (drumsticks, thighs, breasts) 1. Trim the excess fat from the chicken pieces, but leave at least some of the skin on. I personally like the taste of chicken skin, but I can understand wanting to remove it for health reasons. Compromise--leave just a little bit on! Place in a bowl with the rice wine and vinegar. Let marinate for at least 30 min. 2. Lay a piece of foil over the bottom of a baking dish. Grease the surface of the foil, and lay a bed of mint leaves on top of it. Use only enough so that the chicken wed of mint leaves on top of it. Use only enough so that the chicken wleast 30 min. 2. Lay a piece of foil over the bottom of a baking dish. Grease the surface of the foil, and lay a bed of mint leaves on top of it. Use only enough so that the chicken w tablespoon lemon juiceb tablespoon lemon tablespoon juice tablespoon minced fresh ginger tablespoon minced fresh ginger tablespoon minced garlic tablespoon minced ginger tablespoon mustard tablespoon tablespoon olive tablespoon onion minced tablespoon orange tablespoon oriental sesame vegetable tablespoon paprika tablespoon parsley tablespoon peanut chopped onion tablespoon pickling spice[ tablespoon teaspoon cornstarch tablespoon teaspoon honey tablespoon teaspoon olive divided tablespoon vinegar tablespoon water tablespoon rosemary tablespoon tablespoon canning non-iodized[ tblsp white vinegar buttermelted sugar chopped chopped onion coconutH cream dijon-style mustard dried onion flakes honey juice limes chili powder salsa shallots minced softened butter sauce sugar sugar granulated brown tequila water tbs/45ml sauce tbs/45ml tbs/45ml stock/broth water necessary necessary tablespoons white cloves garlic chopped finen cloves garlic minced whole salmon northern cream tartar baking powder sugari 3-1/2 3-1/2 frying chicken serving pieces equiv 15 large, fresh mushrooms 4 strips bacon, fried and crumbled 1 8 oz. pkg. cream cheese 2 Tbsps. sour cream 1 clove minced garlic 1/8 tsp. dill seed Pinch of dillweed Additional dillweed for garnishing. 1228c inaka@tdl.comd 25 mins.e 15 mins.f Mediumg Mediumm Recipe: Bacon-Cheese Stuffed Mushrooms Ingredients: 15 large, fresh mushrooms 4 strips bacon, fried and crumbled 1 8 oz. pkg. cream cheese 2 Tbsps. sour cream 1 clove minced garlic 1/8 tsp. dill seed Pinch of dillweed Additional dillweed for garnishing. Method: Remove stems from mushrooms. Wash caps well. Combine remaining ingredients, making sure all is well mixed. Place bacon-cheese mixture in each mushroom cap and place stuffed mushrooms into a lightly buttered baking pan. Spri r my tastes. Improvise to find the taste that suits you! American 8 oz butter 8 oz sugar 1 lb filo pastry 9 oz chopped walnuts 8 fl oz hot water cinnamon For the syrup: 8 oz sugar 8 oz honey 8 fl oz water 1 lemon (juiced)a 1228c inaka@tdl.comd 45 mins.e 25 mins.f Highg Highm Recipe: Baclavas Ingredients: 8 oz butter 8 oz sugar 1 lb filo pastry 9 oz chopped walnuts 8 fl oz hot water cinnamon For the syrup: 8 oz sugar 8 oz honey 8 fl oz water 1 lemon (juiced) Method: 1. Preheat oven to 180C/350F 2. Melt half the butter, all the sugar and the hot water in a pan, then add the nuts. 3. Melt the remaining butter separately and use to brush the filo. 4. Line a greased baking dish with 3 or 4 sheets of filo, brushing each one with butter. 5. Spread with a little 1228c inaka@tdl.comd 25 mins.e Nonef Highg Mediumm Bacon-Cheese Stuffed MushroomsB AppetizersC Manyp: 8 oz sugar 8 oz honey 8 fl oz water 1 lemon (juiced) Greek American 1 tsp sugar 1 Tbsp flour 2/3 cup lukewarm water 2 eggs 2 sachets (1 1/2 Tbsp) dry yeast 1/4 cup vegetable oil 3 cups flour 2 Tbsp sugar extra 1 1/2 tsp salt Poaching Liquid: 16 cups water 2 Tbsp sugar Glaze: 1 egg yolk 1 Tbsp water poppy or sesame seeds #A,Dawn_Scotting@kcbbs.gen.nz , (Dawn Scotting) 1 hr & 45 mins.e 25 mins.f Bagna CaudaB SaucesC ManyDi1/2 cup olive oil 1/4 pound butter 3 to 5 cloves of garlic, chopped fine 6 anchovy fillets, mashed Pepper lk & water. Brush over bagels. Sprinkle with poppy or sesame seeds. Bake in a hot oven (400oF) for 25 mins or until golden. Cool on a wire rack. Makes 12. AaPoaching Liquid: 16 cups water 2 Tbsp sugar Glaze: 1 egg yolk 1 Tbsp water poppy or sesame seeds BagelsB Breads & MuffinsC 1 tsp sugar 1 Tbsp flour 2/3 cup lukewarm water 2 eggs 2 sachets (1 1/2 Tbsp) dry yeast 1/4 cup vegetable oil 3 cups flour 2 Tbsp sugar extra 1 1/2 tsp salt In a large bowl, combine sugar, 1 Tbsp flour & water, sprinkle in yeast & stand until frothy (2 mins). Stir in eggs & oil. Mix 1 cup flour, extra sugar & salt into yeast mixture. Beat with wooden spoon until smooth. Stir in enough of the remaining flour to make a soft dough.Turn onto a lightly floured surface & knead until smooth & elastic (about 10 mins). Place in a greased bowl, turn dough over in the bowl to grease all over. Cover with plastic wrap, stand in a warm place to rise (oth. Stir in enough of the remaining flour to make a soft dough.Turn onto a lightly floured surface & knead until smooth & elastic (about 10 mins). Place in a greased bowl, turn dough over in the bowl to grease all over. Cover with plastic wrap, stand in a warm place to rise ( seededW seeding seeding optional seedlessN seedsE seeds1 seems segments coriandre poivre poivre self-raisingK semi-sweet semisweet semmelknodel semoule senior separate separatedZ American` 1 pound very ripe bananas (3 medium or 2 large) 2 cups sugar 4 1/2 teaspoons baking soda 1/2 teaspoon salt 3 1/2 cups flour 4 eggs, lightly beaten 2/3 cup buttermilk 1/2 cup oil 1228c inaka@tdl.comd 10 mins.e 1 Hourf Mediumg Mediumm Recipe: Banana Bread Ingredients: 1 pound very ripe bananas (3 medium or 2 large) 2 cups sugar 4 1/2 teaspoons baking soda 1/2 teaspoon salt 3 1/2 cups flour 4 eggs, lightly beaten 2/3 cup buttermilk 1/2 cup oil Method: Peel bananas and mash. Mix in sugar combined with baking soda and salt. Add the flour and eggs, alternating between the two, mixing well after each addition. Then mix in the buttermilk and oil. Turn into 2 well-greased loaf pans. Bake at 350 for 1 hour. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ Notes: Recipe From: inaka@tdl.com 45 mins.f Mediumg Highm Recipe: Spiced Nuts Ingredients: 1 tablespoon unsalted buttersoftened 3/4 cup sugar 1 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon ginger 1/4 teaspoon allspice 1 egg whiteslightly beaten 2 tablespoons cold water 3-4 cups unsalted nuts (walnutsalmondshazelnutscashewspecans Method: Preheat oven to 275.With brush spread butter over large baking sheet. combine sugar salt and spices in a small bowl. Add egg white and water; stir to a smooth pas te. With a fork mix in nuts 1 cup at a time making sure all are-coated. Spread evenly onto baking sheet. Bake 45 minutes until all are crisp and golden. Let cool completely before storing. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p.or.jpd 15 mins. prove) for 1 hour or until doubled in size & imprint remains when dough is pressed. Punch down dough using fist, knead for 2 mins. Divide into 12 equal portions. Shape each piece into a ball (keep dough covered with plastic wrap while shaping). Poke finger through centre of each ball. Twirl around finger to form a ring. Place on floured oven tray & cover. Allow to rise for 15 mins. Bring water to the boil in a large pan. Add sugar. Place half the bagels into the water, cook 1 min. X Turn, cook for 1 min longer. Using a slotted spoon, remove bagels to a greased baking tray lined with greased foil. Cook remaining half of bagels in poaching liquid. Combine egg yolk & water. Brush over bagels. Sprinkle with poppy or sesame seeds. Bake in a hot oven (400oF) for 25 mins or until golden. Cool on a wire rack. Makes 12. AaPoaching Liquid: 16 cups water 2 Tbsp sugar Glaze: 1 egg yolk 1 Tbsp water poppy or sesame seeds poblanoR pollock polish polish pollock pomegranate pomegranate seeds pomme pommes| pommes terre poppyf poppy sesame seedsf popular porc| porcini porkU Melt the butter in a saucepan and over low heat stir in the spices. Allow them to heat, stirring often, for a few minutes. Stir in the garbanzo beans and enough of the reserved liquid to just barely cover them. Stir well, and mash a few of the beans with a fork or potato masher. Cook over a medium flame for about 20 minutes, or until the sauce is quite thick, stirring often. Remove from heat. Stir in the lemon juice and the diced tomato. Taste, and correct the seasoning. 3/8 teaspoon cinnamon 3 cloves garlic, minced 1/2 teaspoon ground ginger salt to taste 1 tablespoon lemon juice 1 firm tomato, cut in 1/2-inch diceK American bake 1 hour. Before serving, add lime juice. Am1/2 teaspoon cinnamon 1/4 teaspoon pepper 2 1/2 tablespoons flour 1 tablespoon lime juice 1 can chicken broth tablespoons unsalted butter curry paste tblsp ground cumin teaspoons teasps minced seeded serrano jalapeoo chili baking powder purpose flour rolled sifted flour flour unbleached unsifted +1-1/2 lbs meaty spareribs 2 Tablespoons oil 4 quarter-sized slices peeled ginger 1 cup boiling water Sauce: 2 Tablespoons bean paste 2 Tablespoons dark soy sauce 2 Tablespoons dry sherry 2 tablespoons cider vinegar 2 Tablespoons sugar 2 teaspoons sesame oil 1 medium whole scallion, coarsely chopped Separate the ribs first, then cop each, meat side down, into 3 pieces.Heat a wok or large, heavy skillet over high heat until hot; add the oil, swirl, and heat for 30 seconds. Toss in the ginger slices and press them in the oil. Then add the ribs and stir-fry in turning and flipping motions until all are whit. Add the boiling water, adjust the heat to maintain a very gentle but steady simmering, cover, and simmer for 45 minutes. In the meantime, mix the sauce ingredients together in a b Stir Fried Chicken & CashewsB PoultryC 1 egg white, lightly beaten 1/4 cup soy sauce 1 tablespoon plus 1 teaspoon cornstarch 1 1/2 pounds skinless boneless chicken breasts, cut into 1-inch cubes 1 tablespoon dry sherry 2 teaspoons cider vinegar 1 teaspoon sugar 3 tablespoons vegetable oil er 1/2 Cup Sherry 1 Tsp Onion Powder 1/2 Tsp Chinese 5-spice 2 TBS Lemon Juice 1+ TBS Worcestershire Sauce a 1228c inaka@cap.or.jpd 15 mins.e 10 mins.f Mediumm Stir Fried Chicken & CashewsB PoultryC 1 egg white, lightly beaten 1/4 cup soy sauce 1 tablespoon plus 1 teaspoon cornstarch 1 1/2 pounds skinless boneless chicken breasts, cut into 1-inch cubes 1 tablespoon dry sherry 2 teaspoons cider vinegar 1 teaspoon sugar 3 tablespoons vegetable oil Steamed Lamb With OrangeB StewsC 2 lb lean lamb or mutton 1 tblsp soy sauce 1 tblsp sherry 1 tsp ground ginger 2 tblsp finely grated orange rind 1 tsp salt 1 litre stock or water 1 tblsp cornstarch Wipe the meat, then cut into 1/2 inch cubes. Mix the soy sauce, sherry, ginger, orange rind and salt together, add the lamb and mix well. Put the lamb into a pan with the flavourings and water. Bring to the boil, remove the scum, cover and simmer for 2 hours.Mix the cornstarch to a smooth paste with a little cold water and add to the pan. Bring back to the boil, stirring until slightly thickened.cut into 1/2 inch cubes. Mix the soy sauce, sherry, ginger, orange rind and salt together, add the lamb and mix well. Put the lamb into a pan with the flavourings and water. Bring to the boil, remove the scum, cover and simmer for 2 hours.Mix the cornstarch to a smooth paste with a little cold water and add to the pan. Bring back to the boil, stirring until slightly thickened. Grape Leaves Stuffed With RiceB AppetizersC 1/2 cup olive oil 2 large onions, finely chopped 2 cups long-grain white rice 5 tablespoons fresh lemon juice 3 tablespoons chopped fresh Italian parsley 3 tablespoons finely chopped fresh dill 5 cups (or more) hot water Heat oil in heavy large saucepan over medium-high heat. Add onions; saut until translucent, about 7 minutes. Stir in rice, lemon juice, parsley, dill and 1 cup hot water. Season with salt and pepper. Reduce heat. Cover and simmer until rice is partially cooked and no liquid remains, stirring occasionally, about 12 minutes. Remove from heat. Cover bottom of heavy large wide saucepan with some grape leaves. Place 1 large grape leaf on work surface. Spoon scant 1/4 cup rice mixture in centerape leaf on work surface. Spoon scant 1/4 cup rice mixture in cente urface. Spoon scant 1/4 cup rice mixture in cente Escade Con CremaB FishC 4 and the second measure of flour together in a shallow dish. Dip the floured fish into this batter. Deep fry until done (about 3 minutes). Drain. Serve hot along with the chips and vinegar to sprinkle as desired. A0Chips: 2 Medium Potatoes Water Salt to taste British Fish: 1/3 Cup Flour 1 lb Fish Fillets Vinegar to taste 1/4 tsp Salt 1/8 tsp Pepper 1/4 Cup Flour 1 Egg, Slightly Beaten 1/3 Cup Whole Milk Chips: 2 Medium Potatoes Water Salt to taste 1228c inaka@cap.or.jpd 45 mins.e 20 mins.f Highg Highm Escade Con CremaB FishC Some of the best trout I have ever eaten was cooked on the barbeque. Take the fresh trout fill with sliced onions, wrap fish with a strip of bacon and seal each fish in foil. cook until done. Sometimes simple is the best! American` Trout Onions Bacon inaka@tdl.com 15 mins.e 15 mins.f Mediumg Mediumm Recipe: Simple Way To Cook Trout Ingredients: Trout Onions Bacon Method: Some of the best trout I have ever eaten was cooked on the barbeque. Take the fresh trout fill with sliced onions, wrap fish with a strip of bacon and seal each fish in foil. cook until done. Sometimes simple is the best! Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inakaB6/inakasoft/ ------------------------------------------ Combine butter and chives. Roll bite-size pieces of smoked salmon into 1-inch-high cone shapes. Stir mascarpone cheese with chopped dill until fluffy. Fit pastry bag with fine tube. Fill pastry bag with dill cheese.. To assemble, spread chive butter on bread rounds. Place rolled salmon cones upright on bread rounds. Pipe dill cheese into center of each cone. Garnish with small dill sprigs. Can be made few hours in advance and refrigerated. Before serving, let stand briefly to remove chill. British` 1/3 cup unsalted butter, softened 1/3 cup snipped chives 1/2 pound thinly sliced smoked salmon 1 cup mascarpone cheese 3 tablespoons chopped dill 36 (1 inch) rounds whole-wheat or pumpernickel bread Dill sprigs inaka@tdl.com 3 hrse Nonef Highg Highm Smoked Salmon CheeseballsB AppetizersC ,er, and hot red pepper powder. Add chicken broth and cook for 1 minute. Return chicken to wok and add soy sauce, salt, vinegar, and wine; cook for 4-6 more minutes, stirring constantly. Add liquid cornstarch to thicken the gravy, and 1 teaspoon vegetable oil to glaze the dish for better appearance. 1/2 tablespoon minced garlic (optional) 1 tablespoon minced ginger 1 teaspoon hot red pepper powder 1/2 cup chicken broth 2 tablespoons soy sauce pinch salt 2 tablespoons white vinegar 2 tablespoons white wine 1 tablespoon liquid cornstarchK Chinese NA.Lamb Patties Moroccan Style With Harissa SauceB LambC 4s best in my opinion... Simply butterfly it (ie debone and cut large sections so they flop open and the whole piece of meat lays flat ~1.5 - 2" thick). Place dish or glass roasting pan to marinate with lotsa garlic (you can never have too much garlic), some ginger, rosemary - and I add a little soy sauce. You may off course vary the spices to your liking. Let sit for at least 2 hours. And here's the best part you can broil it or grillBd it and it cooks (to pink) in 15 - 20 minutes.. Let sit for 10 mins after cooking and slice down... American`FLeg of lamb lot of garlic some ginger and rosemary a little soy sauce a 1228c Julia Childsd 2 hrs & 30 mins.e 20 mins.f Highg Mediumm NA.Lamb Patties Moroccan Style With Harissa SauceB LambC Bxarch. Fear not.) You can make it all ahead of time and store in the refridgerator, so there's time to make adjustments. Chinese` 2 heaping spoonfuls plum jam (about 1/4 cup, I think) 1-2 Tbsp soy sauce 1/2 tsp hot chili oil 1 tsp sesame oil 1/4 tsp freshly grated ginger (1 tsp rice vinegar or sherry) 1228c inaka@tdl.comd 15 mins.e 15 mins.f Mediumm Recipe: Plum Sauce Ingredients: 2 heaping spoonfuls plum jam (about 1/4 cup, I think) 1-2 Tbsp soy sauce 1/2 tsp hot chili oil 1 tsp sesame oil 1/4 tsp freshly grated ginger (1 tsp rice vinegar or sherry) Method: The plum jam I used was very sweet (compared to the stuff I used to get), so I added more soy sauce and some rice vinegar to cut the sugar. The soy and chili oil are the most important additions. If the result is too thin, mix (maybe a teaspoon) cornstarch with enough water Chinese vanillaL cream vanille variation variations varies varieties variety variety apple various various spices pepper basil oregano veg/sunflower veg/sunflower frying vegans vegetableU o, uncooked 3/4 cup chopped onion 1 cup sliced mushrooms 1/4 cup chopped green pepper 2 cloves garlic, minced 2 teaspoons olive oil 2 cups beef broth 2 cups tomato sauce %In a large pot cook macaroni about 10 minutes, or until tender; drain. Saute onion, mushrooms, green pepper and garlic in olive oil until onion is transparent. Add beef broth, tomato sauce, basil, oregano, and cooked macaroni; simmer 10 minutes. Ladle into bowl and top each with mozzarella. GH2 teaspoons dried basil 1 teaspoon oregano 2 ounces mozzarella, shreddedK Italian t. Add beef broth, tomato sauce, basil, oregano, and cooked macaroni; simmer 10 minutes. Ladle into bowl and top each with mozzarella. GH2 teaspoons dried basil 1 teaspoon oregano 2 ounces mozzarella, shreddedK Italian ASCombine the ingredients, let stand for a month or two. Use liberally on everything. American`C1 cup olive oil 1 cup whiskey 1 handful of very hot, dried peppers inaka@tdl.com 1 monthe Nonef Noneg Recipe: Periperi (Hot Sauce) Ingredients: 1 cup olive oil 1 cup whiskey 1 handful of very hot, dried peppers Method: Combine the ingredients, let stand for a month or two. Use liberally on everything. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ w.tdl.com/~inaka/inakasoft/ c. + 2 t. freshly grated Parmesan cheese, separated 2 8-ounce packages cream cheese 1 c. ricotta cheese 1/4 t. salt N4 Tbsp extra-virgin olive oil 12 garlic cloves, peeled and lightly crushed 1 (28 oz) can imported Italian tomatoes, seeded and coarsely chopped, juice reserved Salt and freshly ground black pepper to taste 1/2 bouillon cube, optional 1 lb imported dried penne Freshly grated imported Parmesan cheese Place the olive oil and the garlic cloves in a medium saute pan. Cook over medium-low heat until the garlic is soft and a light-golden brown. Stir frequently to prevent sticking. Add the tomatoes and their juices, salt and pepper, and the bouillon cube if desired. Cook until a sauce forms. Meanwhile cook the pasta in abundant salted boiling water. Drain well and place in a pasta serving bowl. Add the sauce and toss well. Serve with grated Parmesan cheese on the side. Italian Pastry 1 1/4 cups bread flour 1/2 cup butter or other shortening 1 tsp. salt 1/2 cup cold water Filling 1 1/2 cups lean minced or ground meat 1/2 Cup onions, finely chopped 1/4 cup pine nuts 1 tsp. salt 1/4 tsp. peppera inaka@tdl.com 20 mins.e 15 mins.f Mediumg Highm Recipe: Pastries with Meat and Pine Nuts Ingredients: Pastry 1 1/4 cups bread flour 1/2 cup butter or other shortening 1 tsp. salt 1/2 cup cold water Filling 1 1/2 cups lean minced or ground meat 1/2 Cup onions, finely chopped 1/4 cup pine nuts 1 tsp. salt 1/4 tsp. pepper Method: Sift flour with salt and cut shortening in finely. Add water gradually to make a soft dough. Roll out 1/8 inch thick on pastry board. Cut into rounds with biscuit cutter. Put a teaspoon of stuffing in the Middle Eastern minsA Wthe roasted sesame seed. 1228c inaka@tdl.comd 30 mins.e 10 mins.f Highg Highm Recipe: Thai Spring Rolls Ingredients: 1 pack frozen spring roll wrappers 50 g bean thread vermicelli soaked 20 min in hot water 4 Chinese dried mushrooms soaked 20 min in hot water 1 tablespoon finely chopped coriander leaves and stems 1/2 teaspoon chopped garlic 50 g finely chopped bamboo shoots 1 large green onion finely chopped 1 small carrot finely grated 1 cabbage leaf finely chopped 100 g bean sprouts chopped 125 g finely minced pork or chicken 1 tablespoon fish sauce vegetable Vietnamese Spring RollsB AppetizersC 2 lb ground pork (or mix of pork and veal) 1 large onion chopped 2 eggs 1 lb crabmeat 1 small pkg bean sprouts rinsed and torn up 1 small pkg Longkow bean threads or rice vermicelli cooked according to package 1 pkg triangular rice paper 3 Tbsp parsley salt and pepper to taste ad976@FreeNet 1/2 cup brown sugar 1/2 cup flour 1/2 cup butter 9" unbaked pie shell 2 lbs ripe peaches, washed and sliced 1/2 cup sugar 1/4 teaspoon nutmeg 1 egg 2 tablespoons cream 1 teaspoon vanilla inaka@tdl.com 25 mins.e 45 mins.f Highg Highm Recipe: Peach Streusel Pie Ingredients: 1/2 cup brown sugar 1/2 cup flour 1/2 cup butter 9" unbaked pie shell 2 lbs ripe peaches, washed and sliced 1/2 cup sugar 1/4 teaspoon nutmeg 1 egg 2 tablespoons cream 1 teaspoon vanilla Method: Combine brown sugar and flour. Cut in butter until mixture resembles medium crumbs. Sprinkle 1/2 cup crumb mixture over bottom of pie shell. Add peaches. Sprinkle with sugar and nutmeg. Beat egg, cream and v pour over peaches. Cover with remaining crumbs. Bake 40-45 minutes at 400 degrees or until top is evenly golden brown. large flour tortillas fresh green chilies roasted peeled fresh sprigs stems short immesiately before freshly roasted peppers diced garlic cloves chopped coarse glaceed cherries halved green onions 1/2-inch pieces green onions finely chopped including topso inches sliced large cloves garlic large tomatoes peeled seeded chopped large garlic cloves chopped large garlic cloves minced large mushrooms sliced ground rimmed chuck strips mushrooms broken pieces chops limonspeeled1/3 green chiles medium baking potatoes medium potatoes medium tomatoes pounds peeled seeded coarsely ftened broccoliC broccoli broccoli's broil broiled broiler broiler toaster broken brothC more` morning morning mother mousse mousse chocolat mouton| mozzarella muchg muffinsg munching mungW mushroom mushroomsT unbleachedJ uncle unconverted uncooke uncooked under under understandg undiluted undrained unecessary unfortunately unhappily unique united universally unless unlikely unpeeled unpitted unsaltedU [Omit this step if baking -- cover the chicken in water and simmer for 30 minutes or until tender, skimming off any foam that forms. Remove and drain.] Combine the chiles, green onions, garlic, lime juice, parsley or cilantro, cloves (or cinnamon) and ground pepper. Cut deep gashes in the chicken and fill with the mixture. Secure open end with a toothpick to keep the stuffing from falling out. Beat the egg and combine with the soy sauce and pepper sauce. Lightly dust the chicken with flourB , dip in the egg mixture and roll in the bread crumbs. Heat the oil to 375 degrees and fry the chicken until golden brown, 3-4 minutes on each side. Don't forget to remove the toothpick before serving ... 1/2 teaspoon freshly ground black pepper 1 egg 1 tablespoon soy sauce Flour for dredging 3 cups dry breadcrumbs Vegetable oil for fryingK Mexican sh parsley, chopped (I substituted cilantro) 1/2 teaspoon ground cloves ok te onion, carrot, and celery in the olive oil, stirring occasionally, for 5 minutes. Add the tomatoes with their liquid, the stock, basil, thyme, fennel, and salt and pepper, and bring the liquid to a boil. Cover and simmer, stirring occasionally, for 20 minutes. Add the green beans and pasta and simmer for 10 minutes, or until the beans and pasta are just tender. Add the drained cannellini beans, garlic, salt, and pepper, and simmer, stirring occasionallBGy, until the beans are heated through. Stir in the 1/3 cup fresh herbs. 1/4 lb. green beans, trimmed and cut into 1-inch lengths 1/2 cup small pasta shapes, such as tubetti or shells 1/4 lb. dried cannellini beans,cooked according to package 2 garlic cloves, minced 1/3 cup minced fresh basil leaves or parsleyK Italian 1/3 cup lemon juice 1/4 cup light olive oil or vegetable oil 1 tablespoon dry rosemary or 2 tablespoons fresh 2 tablespoons honey 2 tablespoons dijon mustard 2 large cloves garlic, minced dash pepper 2 whole boneless chicken breasts 1228c inaka@tdl.comd Overnighte 25 mins.f Recipe: Lemon Rosemary Grilled Chicken Ingredients: 1/3 cup lemon juice 1/4 cup light olive oil or vegetable oil 1 tablespoon dry rosemary or 2 tablespoons fresh 2 tablespoons honey 2 tablespoons dijon mustard 2 large cloves garlic, minced dash pepper 2 whole boneless chicken breasts Method: Marinate overnight and grill. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka SoftwarBRe. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Flour 1/2 Cup Butter 1 3/4 cups canned chicken broth 1 clove garlic, slightly crushed 1 cup basmati rice, rinsed 1 tablespoon finely grated lemon zest 2 tablespoons finely chopped fresh dill or 1/2 teaspoon dry 2 tablespoons unsalted butter pepper to taste -Heat the broth and garlic in a saucepan to boiling. Stir in the rice, cover and simmer until the liquid is absorbed, about 20 minutes. Remove from heat. Stir in the lemon zest and let stand covered for 5 minutes. Remove the garlic. Gently stir in the dill and butter. Season to taste with pepper. American` 1 3/4 cups canned chicken broth 1 clove garlic, slightly crushed 1 cup basmati rice, rinsed 1 tablespoon finely grated lemon zest 2 tablespoons finely chopped fresh dill or 1/2 teaspoon dry 2 tablespoons unsalted butter pepper to taste 1228c inaka@tdl.comd 15 mins.e 20 mins.f Lemon Rice IIB RiceC 1/2 cup butter 2 tablespoons flour 2 tablespoons lemon juice 2 tablespoons parsley -- chopped Salt & pepper to taste 1/8 teaspoon celery seed 1 pound white fish fillets 1228c inaka@tdl.comd 15 mins.e 5 mins.f Mediumm Recipe: Lemon Parsley White Fish Ingredients: 1/2 cup butter 2 tablespoons flour 2 tablespoons lemon juice 2 tablespoons parsley -- chopped Salt & pepper to taste 1/8 teaspoon celery seed 1 pound white fish fillets Method: Melt butter in baking dish, then put all the remaining ingredients into melted butter. Coat both sides of fish as you put them into baking dish. Cover with waxed paper, microwave on high 5-6 minutes (or) until fish flakes easily. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ Place the pork chops in an ovenproof casserole. Mix the remaining ingredients, except sour cream, and pour over the chops. Marinate the chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the marinade in a preheated 325 degree F. oven for 1 hour or until tender. Add more wine if necessary. Stir sour cream into pan juices and heat through but DO NOT boil. Serve chops with sour-cream gravy and buttered noodles or dumplings. German` 6 Pork Chops 1 Garlic Clove, Minced 1 t Caraway Seeds, Crushed 2 t Hungarian Paprika, Mild * 1/2 t Salt Pepper, As Desired 1 c White Wine, Dry 1 c Sour Cream (Optional) * Use only Hungarian mild Paprika. inaka@tdl.com 3 hrse 1 Hourf Highg Highm SconesB Breads & MuffinsC _Gv1 cup sour cream 1 large egg 1 teaspoon vanilla extract 1 teaspoon baking powder 1 teaspoon baking soda Powdered SugarK American 02 cups all purpose flour 1 cup sugar 1/2 cup packed golden brown sugar 4 teaspoons grated lemon peel 3/4 teaspoon ground cinnamon 1/2 cup vegetable oil 2 tablespoons fresh lemon juice 1 cup sour cream 1 large egg 1 teaspoon vanilla extract 1 teaspoon baking powder 1 teaspoon baking soda Powdered Sugar #A%Bon App April 1995 Elinor Klivens 30 mins.e 40 mins.f Highg Highm Lemon TartsB Pies (Desserts)C 7 large egg yolks 1 cup sugar 1/2 cup fresh lemon juice 1/2 cup unsalted butter 1 1/2 tablespoons grated lemon zest 16 to 20 (2 inch) pre-baked tartlet shells edible flowers, optional breads muffinsK definitions desserts drinks dumpling coconut unsweetened unsalted walnutsalmondshazeln dried chipotle chile essential these smoked jalapeno garlic cloves garlic cloves never enough garlicu green chilliesH large cloves garlic boneless chicken breast filet cubed slices ginger tablespoons minced chilies tblsp olive tomatillos tomatoes chopped skins vegetable 3-4tbsp cloves garlic minced tomatoes fresh canned 3-inch 3-inch 3-inch 3-inch tomatoes fresh canned 3-inch wineT honey Rinse beans and soak overnight. Drain water and add 8 cups water to beans. Bring to a boil; reduce heat and simmer, covered, for 1 1/2 to 2 hours or until beans are tender. Drain beans and reserve liquid. In crockpot combine drained beans, onion, and salt pork. Add 1 cup drained bean liquid, molasses, brown sugar, dry mustard, pepper, and salt. Cover and cook on low for 10-12 hours or on high for 5-6 hours. Stir before serving. GW1/4 cup packed brown sugar 1 teaspoon dry mustard 1/4 teaspoon pepper 1/2 teaspoon saltK American` 1 pound dry navy beans 8 cups cold water 1 onion, chopped 1/2 pound salt pork, diced 1/3 cup molasses 1/4 cup packed brown sugar 1 teaspoon dry mustard 1/4 teaspoon pepper 1/2 teaspoon salta 1228c inaka@tdl.comd Overnighte 5 hrsf Mediumm Baked ChickenB PoultryC 2DBWhole Chicken Butter Pepper 2 Medium Potatoes 2 Medium Onions In saucepan, combine lentils, water, onion, and salt. Bring to a boil; cover and simmer 45 minutes. Stir in remaining ingredients. Turn into 1-quart casserole dish and bake at 350 for 1 hour and 15 minutes. Stir occasionally. American` 1 cup lentils 2 1/2 cups water 1/2 cup chopped onion 1 teaspoon salt 2 tablespoons dark brown sugar 2 tablespoons catsup 2 tablespoons molasses 1/2 teaspoon dry mustard 4 slices bacon, diced and cooked 1228c inaka@tdl.comd 10 mins.e 1 hr & 15 mins.f Baked BeansB BeansC 4Df1 pound dry navy beans 8 cups cold water 1 onion, chopped 1/2 pound salt pork, diced 1/3 cup molasses espoons catsup 2 tablespoons molasses 1/2 teaspoon dry mustard 4 slices bacon, diced and cooked 2 cups salmon, canned or leftover cooked 1 package cream cheese (8oz.), softened 1 pound sour cream (or combination sour cream and plain yogurt to total 2 cups) 1 package Knorr Vegetable Soup Mix 3 green onions, chopped 1228c inaka@tdl.comd 4 hrse Nonef Highg Highm Recipe: Salmon Vegetable Dip Ingredients: 2 cups salmon, canned or leftover cooked 1 package cream cheese (8oz.), softened 1 pound sour cream (or combination sour cream and plain yogurt to total 2 cups) 1 package Knorr Vegetable Soup Mix 3 green onions, chopped Method: Flake salmon and combine with remaining ingredients. Refrigerate several hours before serving. Serve with raw vegetables, crackers, chips, and bread. Attractive served in hollowed-out round loaf of dark bread. Addition al Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 1228c inaka@tdl.comd 25 mins.e 15 mins.f Mediumm Recipe: Bajan Stuffed Chicken Ingredients: 3 fresh Habanero chiles, stems & seeds removed, finely chopped 1 tablespoon Caribbean-style Habanero sauce 4 chicken breasts, skin removed 6 green onions, finely chopped, including tops 3 cloves garlic, minced 2 tablespoons fresh-squeezed lime juice 2 tablespoons fresh parsley, chopped (I substituted cilantro) 1/2 teaspoon ground cloves 1/2 teaspoon freshly ground black pepper 1 egg 1 tablespoon soy sauce Flour for dredging 3 cups dry breadcrumb Baked Bananas w/Lemon & OrangeB DessertsC 4D}4 bananas juice of 1 lemon juice of 1 orange, plus 4 slices of orange, peeled and trimmed with a knife 1tbsp dark brown sugar 1/2 teaspoon freshly ground black pepper 1 egg 1 tablespoon soy sauce Flour for dredging 3 cups dry breadcrumbs Vegetable oil for fryingK Mexican 3 cups dry breadcrumbs Vegetable oil for frying en add the vanilla and lemon extracts, and mix until the whole mixture is smooth. Now add the spiced pumpkin puree to the cream cheese mixture, and mix all together thoroughly. (The smooth texture depends on thorough mixing). Pour the cheesecake mixture into pan with the crust, and bake at 350 for almost 45 minutes or until the sides have risen. The center will still be somewhat soft. Remove from oven, cool to room temperature, then refrigerate until thoroughly chilled. Run a knife C around the edge of the pan. Undo the spring and remove cheesecake from bottom. Garnish with whipped cream rosettes and whole pecans. 2 T. Heavy Cream 1T. Cornstarch (sifted) 1/2 t. Vanilla Extract 1/2 t. Lemon Extract Crust 3/4 Graham Cracker Crumbs 1/2 C. Ground Pecans 1/4 C. Brown Sugar 1/4 C. Granulated Sugar Clean chicken well. Rub the cavity with some butter and salt and pepper. Peel and clean two medium potatoes and two medium onions. Cut up the potatoes and onions into pieces about 1 1/2". Stuff the cavity with the potatoes and onions, salting again to taste. Place a few pats of butter between the skin and the breast on both sides. Sew up the cavity or skewer shut. Place the chicken in a roasting pan or baking disk. Salt and pepper the outside if you wish and place one strip of bacon across the chicken. Cover with foil and bake at 325 degrees for about 2 hours for a 4 lbs chicken, with the last 1/2 hour uncovered to brown the skin. You will need to baste the chicken at least twice during the cooking and twice during the browning. This can be done on the gas grill and it comes out with a wonderful flavor. If you have a temperature gauge on the grill, keep it 300-325 degrees. It will take a little longer to cook on the grill, but the wait is worth it. The potatoes c 11. Peel the bananas and arrange them on 4 pieces of foil large enough to wrap the bananas comfortably. 2. Sprinkle with the citrus juices and sugar and top with an orange slice. 3. Wrap the foil in loose parcels and tightly seal the edges. 4. Bake for 20 minutes. 5. Serve the bananas in the foil parcels. American`~4 bananas juice of 1 lemon juice of 1 orange, plus 4 slices of orange, peeled and trimmed with a knife 1tbsp dark brown sugar 1228c inaka@tdl.comd 10 mins.e 20 mins.f Baked Bean Pot LentilsB BeansC 1 cup lentils 2 1/2 cups water 1/2 cup chopped onion 1 teaspoon salt 2 tablespoons dark brown sugar 2 tablespoons catsup 2 tablespoons molasses 1/2 teaspoon dry mustard 4 slices bacon, diced and cooked fresh cubed teaspoons baking soda~ 1/2oz/125g reduced-fat cheddar cheese grated cream purpose flour 12-inch-long wooden skewers soaked water minutes diced tomatoes tomato puree salmon fillets skinned water tablespoons tobasco sauce water 6-ounce steaks about thick flour tortilla anchose chile peppers dried stemmed seeded minced apples bananasp slices bread lices bread bananasp slices bread bananasp sauceY 50cl| 50lbg anchovy fillets mashedn gluten flour sprinklingg gluten flour sprinkling bread flourk inaka@tdl.comd 20 mins.e 45 mins.f Mediumg Mediumm Recipe: Horseradish Cream Sauce Chicken Ingredients: 2 tablespoons butter 2 tablespoons flour 1 cup milk 3 tablespoons prepared white horseradish 2 tablespoons sour cream 1 teaspoon sugar 1 teaspoon Dijon mustard 1 teaspoon white wine vinegar salt and pepper 2 chicken breast halves with bone Method: Preheat oven to 350. In a medium-size saucepan, melt butter over medium heat. Stir in flour and cook, stirring, for 1 minute without browning. Whisk in milk, bring to a boil, and cook, ng, until sauce is thick and smooth, about 3 minutes. Stir in horseradish, sour cream, sugar, mustard, and vinegar. Season with salt and pepper to taste. Arrange chicken breasts, skin side up, in a baking dish. Spoon half the horseradish sauce over chicken. Bake 45 minutes until chicken is tender. Broil chicken for 5 minutes to brown. Reheat remaining sauce and serve over chicken. reast halves with bonea 1228c inaka@tdl.comd 15 mins.e 5 mins.f Recipe: Makizushi Fillings -Sushi II Ingredients: Tamago (egg omelet) 2 Tbsp. water 1 Tbsp. cornstarch 1 Tbsp. sugar 1/2 tsp. salt 5 eggs, well beaten Fishcake(kamaboko) purchase colored steamed fishcake, cut into pieces 1/2 inch thick Vegetables carrots, steamed, cut in 1/4 inch thick sticks avacado, in 1/4 inch sticks pickled daikon, 1/4 inch sticks other pickled vegetables Fried tofu(tofu cutlet) purchased and cu Makizushi (Rolled Sushi)B SushiC Futomaki sweet bright pink fish powder egg filling(recipe will be posted) strips of gourd steamed vegetables Tekkamaki fresh raw tuna Kappamaki julienned cucumber Preheat oven to 350. In a medium-size saucepan, melt butter over medium heat. Stir in flour and cook, stirring, for 1 minute without browning. Whisk in milk, bring to a boil, and cook, stirring, until sauce is thick and smooth, about 3 minutes. Stir in horseradish, sour cream, sugar, mustard, and vinegar. Season with salt and pepper to taste. Arrange chicken breasts, skin side up, in a baking dish. Spoon half the horseradish sauce over chicken. Bake 45 minutes until chicken is tendeBXr. Broil chicken for 5 minutes to brown. Reheat remaining sauce and serve over chicken. Gh1 teaspoon Dijon mustard 1 teaspoon white wine vinegar salt and pepper 2 chicken breast halves with boneK American` 2 tablespoons butter 2 tablespoons flour 1 cup milk 3 tablespoons prepared white horseradish 2 tablespoons sour cream 1 teaspoon sugar 1 teaspoon Dijon mustard 1 teaspoon white wine vinegar salt and pepper 2 chicken breast halves with bonea bakingL bakingchocolate balance balls blackC black pepper ground blackberries blanc| blinis blossom blueberries boeuf| boili boiledY boiling[ boiling-hotW bonet boned boneless bones bookk DSttle soy sauce and sesame oil on top of my rice with this dish, but that's just me. 1/2 red onion (or several small red onions) 3-4 garlic cloves (or more ... you can never use enough garlic!) salt and pepper dried rosemaryK American fresh mint leaves (don't chop or tear up) 1/4 cup rice wine 1/4 cup white wine vinegar chicken pieces w/skin (drumsticks, thighs, breasts) 1/2 red onion (or several small red onions) 3-4 garlic cloves (or more ... you can never use enough garlic!) salt and pepper dried rosemary #A)schong@leland.stanford.edu (Sylvia Chong) 1 Houre 30 mins.f Mediumm Baked Lentils With CheeseB BeansC Combine in a shallow 9 x 13 baking dish: 1 3/4 cups lentil, rinsed 2 cups water 2 bay leaves 2 teaspoons salt 1/4 teaspoon pepper 1/4 teaspoon EACH marjoram, sage, and thyme broiledX broiled peaches cookie-crumb topping broiled salmon teriyaki broth brown browned browned papazjanija brownies browns bruschetta bruschetta pomodoro basilico buffalo buffalo wings burritos butter butter barbecued salmon butter cookies cookie press butter sauce butter steamed calico butterflied butterflied buttermilk buttermilk bread chinese chowderC claypot cobbler cocktail cookie cookie-crumb cookies cottage creamZ crisp croute crusta curryY curry flavored sardines sproutsY d'agneau daisy dressing barbecue@ breads muffins@ cakes@ marinade@ muffins pasta@ pork@ sauces@ sauces marinade sausage@ dogs@ cubes garlic artichoke@ before@ brand@ care@ cheese@ condiments@ confectioner's@ crust@ damp-dry@ diameter@ each@ everything@ first@ plastic@ preparing@ saute@ sicum@ sliced@ soak@ store@ tomato@ transfer@ translucent@ vessel@ yellow@ american apples@ eastern@ indian@ middle@ norwegian@ swedish@ powdered sugar@ all-purpose flour@ cooked rice@ milk@ minced carrot@ 1228c John Kellsad 20 mins.e 45 mins.f Mediumg Mediumm 1211r 1.690331305 Recipe: Baked Potato Chowder Ingredients: 3 pints chicken stock, defatted, divided 8 ounces Spanish onions, diced 4 ounces diced celery 24 ounces baked potatoes, skin-on, diced 8 ounces 2% lowfat milk 1 tablespoon chopped fresh parsley Salt, to taste fresh ground black pepper, to taste 4 ounces Wisconsin Colby Cheese 4 ounces Sauted Onions Method: 1.In heavy gauge soup pot, heat 1/4 cup stock; add onion and sweat 4 to 5 minutes. 2. Add celery and continue cooking 1 minute. Add rema 8 ounces 2% lowfat milk 1 tablespoon chopped fresh parsley Salt, to taste fresh ground black pepper, to taste 4 ounces Wisconsin Colby Cheese 4 ounces Sauted Onions Method: 1.In heavy gauge soup pot, heat 1/4 cup stock; add onion and sweat 4 to 5 minutes. 2. Add celery and continue cooking 1 minute. Add rema Preheat oven to 350 F. Sift flour, baking powder and salt into large bowl. Add butter, yogurt and 2 eggs and stir to blend. Knead with hands in bowl until smooth soft dough forms. Transfer dough to floured surface. Roll out to 12-inch square, about 1/2 inch thick. Cut square into 13 strips, then cut each strip crosswise into 4 equal strips. Place strips on large baking sheet. Brush tops with yolks. Mix cheese and parsley in bowl. Sprinkle over strips. Bake until golden, about 30 minutes. B Serve warm. 2 large egg yolks, beaten to blend 1 1/2 cups grated kasseri cheese* or Romano 1/4 cup finely chopped fresh Italian parsley These tender biscuit-like pastries are sprinkled with Greek cheese just before baking. MAKES ABOUT 52K Greek Banana BreadB Breads & MuffinsC ManyD 1 pound very ripe bananas (3 medium or 2 large) 2 cups sugar 4 1/2 teaspoons baking soda 1/2 teaspoon salt 3 1/2 cups flour 4 eggs, lightly beaten 2/3 cup buttermilk 1/2 cup oil Peel bananas and mash. Mix in sugar combined with baking soda and salt. Add the flour and eggs, alternating between the two, mixing well after each addition. Then mix in the buttermilk and oil. Turn into 2 well-greased loaf pans. Bake at 350 for 1 hour.mins.e Nonef Noneg Banana BreadB Breads & MuffinsC ManyD 1 pound very ripe bananas (3 medium or 2 large) 2 cups sugar 4 1/2 teaspoons baking soda 1/2 teaspoon salt 3 1/2 cups flour 4 eggs, lightly beaten 2/3 cup buttermilk 1/2 cup oil Peel bananas and mash. Mix in sugar combined with baking soda and salt. Add the flour and eggs, alternating between the two, mixing well after each addition. Then mix in the buttermilk and oil. Turn into 2 well-greased loaf pans. Bake at 350 for 1 hour. ill neat little bed to lay upon! 3. Cut the red onion into coarse pieces. Sprinkle loosely on top of the mint leaves. Sprinkle some salt over the onion and mint. 4. Peel the garlic cloves, and cut each in half. Take the chicken out of the marinade and sprinkle both sides with salt and pepper to taste. Place the pieces on top of the mint and onions. Take the garlic pieces and place them between chicken pieces (or even on top, if you like!) 5. Bake in a 350 degree oven for around 30 min. (depending on how much chicken you used), or until fully cooked. Fully cooked means that when you poke a knife next to the bone, there won't be any bright red blood running out. Turn chicken pieces over once during baking. When done, turn the oven onto broil and broil the chicken, skin side up, for about 5 min., or until skin is lightly brown. Serve with rice! The mint and onions soak up a lot of nice flavor, and the garlic turns out slightly roasted and soft. I like to pour a li rollsW roman romana romanoff romesco roquefort roquefort biscuits rosemary rosemary roast rosemary roasted rosemary's rosemary's classic pizza dough rosti rosti potatoes rosti potatoes rounds rucola russian sachertorte sachertorte austrian saigon saigon saigon salad fennel mushroom shaved parmesan salmonC salmon basel style chileso chiliA chili small chili chili powder chili powder chili powder chili powder chili powder chili-cheese chili-cheese sauce chilies chililes chilis chilled chilles chilliH chillie salmon. Before serving, remove herbs and excess salt, and brush salmon with walnut oil. Chill in freezer for 15 minutes. Slice paper thin with extremely sharp knife, and serve with soda bread (recipe follows), caper cream cheese, pickled asparagus, sliced sweet tomatoes, and diced green onions. Variations: Instead of using rosemary andsage, which give the salmon a woodsy taste, try dill and tarragon for a sweeter flavor orrock samphire for a lemony-pine flavor. American` 1 1/2 cups kosher salt 2 1/2 cups sugar 1/2 cup cracked black peppercorns 4- to 5-pound salmon, deboned and fileted by butcher 1 bunch fresh rosemary 1 bunch fresh sage 1 cup Irish whiskey walnut oil, as needed 1228c inaka@tdl.comd Overnighte 15 mins.f Mediumg Mediumm White Clam SauceB SaucesC 4 cans 6.5 oz minced clams 4 tblsp olive oil 1-3 tsp minced garlic 2 tblsp white wine 3/4 cup fresh parsley 1 tsp basil salt to taste 1.In heavy gauge soup pot, heat 1/4 cup stock; add onion and sweat 4 to 5 minutes. 2. Add celery and continue cooking 1 minute. Add remaining 5 cups stock and potatoes, bring to a boil, lower heat and simmer 35 to 40 minutes or until potatoes are tender. Remove from heat, cool slightly. 3.In blender, puree half of soup into batches until smooth. 4. Return pureed soup back into unpureed soup. 5. Blend, milk, parsley and desired amount of salt and pepper to taste. Stir to blend. Sautee thB e onions and garnish when serving. 6.To serve: Ladle approximately 1 cup soup into bowl. Top each portion with cheese arranged on top . Serve accompanied by breadsticks. GjSalt, to taste fresh ground black pepper, to taste 4 ounces Wisconsin Colby Cheese 4 ounces Sauted OnionsK American\ 2.54^ 2.52_ .9828 1228c inaka@tdl.comd 25 mins.e 45 mins.f Mediumm Recipe: Baked Lentils With Cheese Ingredients: Combine in a shallow 9 x 13 baking dish: 1 3/4 cups lentil, rinsed 2 cups water 2 bay leaves 2 teaspoons salt 1/4 teaspoon pepper 1/4 teaspoon EACH marjoram, sage, and thyme 4 cloves garlic, minced 2 onions, chopped 1 16-ounce can tomatoes, drained and cut up Method: Preheat oven to 375. Cover tightly and bake 30 minutes. Uncover and stir in: 2 large carrots, sliced 1/8 thick 1/2 cup thinly sliced celeryBake covered for 40 minu ztes until vegetables are tender. Sprinkle on top: 3 cups shredded cheddar cheese Bake uncovered for 5 minutes until cheese melts. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ utes until cheese melts. tenderloinU tenderloins tenth terms terre| testing texture fibrous upper thankso that^ that's thawedC bread loved dough undiluted@ undiluted@ unsifted@ 1-1/2 chicken stock@ vanilla@ vanilla cream@ vegetable vegetable vegetable brushing tortillas@ veggie@ vinegar@ vinegar meant specifically certain dishes good@ warm@ washes@ water@ water water bath@ weeks@ when@ whistling@ white white currants other fruit garnish@ white bread recipe leader@ whole@ whole-grain@ wing@ fennel@ worchestershire@ world@ yolks@ you're@ 1995@ april 1993@ appetit@ candy@ carlson@ cocina@ cookbook julee rosso sheila lukins@ dawn@ dinner@ february 1995@ from@ charbonneau@ graubuenden@ inaka 1) Peel potatoes if the skin is tough, otherwise just scrub and rinse 2) Cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent the knife from cutting all the way. 3) Put potatoes in a baking dish. Fan them slightly. 4) Sprinkle with sale and drizzle with butter. Sprinkle with herbs. 5) Bake potatoes at 425 degrees for about 50 minutes 6) Remove from oven. Sprinkle with cheeses. 7) Bake potatoes for another 10 to 15 minutes until lightly browned, BJ cheeses are melted and potatoes are soft inside. Check with a fork. American` 4 medium even potatoes 1 tsp salt 2 to 3 Tbsp melted butter 2 to 3 Tbsp. chopped fresh herbs (parsley, chives, thyme, sage) - or - 2 to 3 tsp. dried herbs - or - 1.5 tsp caraway seeds or cumin 4 Tbsp grated Cheddar cheese 1.5 Tbsp Parmesan cheese Great American Recipes 20 mins.e 1 Hourf Mediumg Highm Baked Potato SlicesB PotatoesC 4 medium even potatoes 1 tsp salt 2 to 3 Tbsp melted butter 2 to 3 Tbsp. chopped fresh herbs (parsley, chives, thyme, sage) - or - 2 to 3 tsp. dried herbs - or - 1.5 tsp caraway seeds or cumin 4 Tbsp grated Cheddar cheese 1.5 Tbsp Parmesan cheese tablespoon chopped fresh parsley Salt, to taste fresh ground black pepper, to taste 4 ounces Wisconsin Colby Cheese 4 ounces Sauted Onions 1228c John Kellsad 20 mins.e 45 mins.f Mediumg Mediumm Baked Potato SlicesB PotatoesC 4 medium even potatoes 1 tsp salt 2 to 3 Tbsp melted butter 2 to 3 Tbsp. chopped fresh herbs (parsley, chives, thyme, sage) - or - 2 to 3 tsp. dried herbs - or - 1.5 tsp caraway seeds or cumin 4 Tbsp grated Cheddar cheese 1.5 Tbsp Parmesan cheese lukewarmf lumps lychees macaroni madeW madras maine major maitre'd managed many] cloves garlic] maraschinoG marble margarineC margarine/butter marie marinadeU marinade marinade sauce marinate marinated marine marjoramv marjoram--or marnier marsala marshallows Fish fillets (use white fish) Flour Buttermilk 1/4 cup (1/2 stick) butter or margarine 1 teaspoon lemon juice 1 teaspoon dried parsley flakes 1228c inaka@tdl.comd 15 mins.e 25 mins.f Mediumm Recipe: Baked White Fish Ingredients: Fish fillets (use white fish) Flour Buttermilk 1/4 cup (1/2 stick) butter or margarine 1 teaspoon lemon juice 1 teaspoon dried parsley flakes Method: Melt butter, add lemon juice and parsley flakes. Put in baking dish. Dip fillets in buttermilk, then in flour, just enough to coat each side. Place in baking dish on butter mixture. Bake at 350 degrees for 20-25 minutes. Turn fillet halfway through baking, if desired. Additional Notes (if any)B Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ American 9Gl1 clove garlic 1 cup coarse bread crumbs made from 4 slices day-old Italian bread freshly ground pepperK Italian 4 large tomatoes, cored, each cut into 3 thick slices 4 large leaves fresh basil 1 stem fresh Italian parsely 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 1 clove garlic 1 cup coarse bread crumbs made from 4 slices day-old Italian bread freshly ground pepper 1228c inaka@tdl.comd 30 mins.e 25 mins.f Noneg Recipe: Baked Tomato Ingredients: 4 large tomatoes, cored, each cut into 3 thick slices 4 large leaves fresh basil 1 stem fresh Italian parsely 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 1 clove garlic 1 cup coarse bread crumbs made from 4 slices day-old Italian bread freshly ground pepper Method: Lightly brush some olive oil on a large jelly roll pan or other baking pan. Arrange tomato slices, cut side up, in single layer. Finely chop together all the leaf he American Combine first 5 ingredients in medium bowl. Add 1 tablespoon soy sauce and toss to coat. Let stand 15 minutes. Meanwhile, place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in vinegar, sugar and 2 tablespoons soysauce. Heat wok or heavy large skillet over high heat. Add shrimp mixture, green onions and snow peas and stir-fry until shrimp are pink and almost cooked through, about 3 minutes. Add cornstarch mixture; stir until sauce thickens, aboutB 1 minutes. Serve with rice. 2 teaspoons cornstarch 1/2 cup canned low-salt chicken broth 1/4 cup rice vinegar 2 tablespoons sugar 6 green onions, cut into 1/2-inch pieces 1 cup snow peas Cooked rice You can add some diced red bell pepper to give this full-flavored dish a splash of color. American 2 cups unbleached all-purpose flour 2 cups warm water 1 package active dry yeast 2 cups milk 2 cups unbleached all-purpose flour 2 cups sugar Day 1: mix the first 3 starter ingredients.Leave on counter uncovered; don't refrigerate it. Day 2,3,4: Stir well w/wooden spoon. Day 5: Stir and add 1 cup milk, 1 cup flour,' and 1 cup sugar. Day 6,7,8: Stir w/wooden spoon. Day 9:same thing as day 5. Day 10,11: stir well Day 12:Ladle into 4 different containers. refridgerate them Use only 1 to make one of the following recipes. The others you can use fordifferent recipes. American` 2 cups unbleached all-purpose flour 2 cups warm water 1 package active dry yeast 2 cups milk 2 cups unbleached all-purpose flour 2 cups sugar 1228c inaka@tdl.comd Overnighte 1 Hourf Frozen MargaritaB CocktailsC 1Dz2 t. coarse salt 1 lime wedge 3 ounces white tequila 1 ounce Cointreau or triple sec 2 ounces lime juice 1 cup crushed ice , cilantro) 1 tsp Louisiana Red Hot Sauce (Durkee's) 8 oz tomato sauce 1 T Masa Harina flour salt to taste Method: In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer. In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done.Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours.Add mole, sugar, coriander seed, hot sauce and tomato sauce.Simmer 45 min.Dissolve masa harina flour in warm water to form a paste.Add to chili. Add salt to taste.Simmer for 30 minutes.Add additional Louisiana Hot Sauce for hotter taste.Makes 1 pot. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ --------------------------------- cooked flaked cornmeal cottage cheese cottage ricotta cheese cream cream wheat creamed crushed dairy cream diced potatoes dijon style mustardV white white diced potatoes diced carrotsC brown stock melted finely chopped celery finely chopped parsleyS liquid flaked toasted almonds flour fresh italian parsely fresh lemon juice_ fresh orange juice oregano granulated sugar grated monterey cheese grated parmesan cheese heavy cream baked white fishz ballsd bamboo banana~ banana bread~ banana muffins banana muffins bananasp barbecue barbecued ecued barbecue sauce barbecued barbecue sauce barbecued flakedZ flakesW flank flat-leafed flat-leaved flavor flour flourand floured flavored@ flour@ flour dust@ dust@ pepper taste@ fromage@ gallon@ garlic garlic garlic cloves@ ginger stick@ grated lemon@ green green chili grenadine@ half-salt@ hardboiled@ herbs@ cooked sauce@ 6-quart combine@ inner@ italian@ juice lemon@ large@ lasagna@ lasagne@ leek@ lentil@ meant specifically certain dishes good@ local@ lukewarm@ masala@ meats@ glaze@ minced/ground@ months@ muslin@ nutmeg@ oatmeal@ ones@ onion caraway seeds cumin@ orange-flavored@ parboiled@ parmasan@ pastry@ Focaccia RomanaB Breads & MuffinsC 4. Put the dough in a bowl and cover with a clean tea-towel. Leave in a warm place for about 30 minutes, until doubled in size. 5. Preheat the oven to 200C/400F/Gas Mark 6. On a lightly floured surface, roll out the dough to a round about 1/4in (0.5cm) thick. 6. Brush a baking tray with some of the olive oil and place the dough on the tray. Crush the garlic, put in a bowl and add some more of the oil. Brush on to the dough and sprinkle with salt and rCxosemary. 7. Bake for 10 minutes, then reduce heat to 190C/375F/Gas Mark 5 and bake for a further 20 minutes. Serve hot. Italian` 1/2oz (15g) fresh yeast or 1.5tsp dried yeast and a pinch of sugar 8oz (225g) strong white unbleached flour 1tsp salt 3-4tbsp (45-60ml) olive oil 1 garlic clove 2tsp dried rosemary a 1228c inaka@cap.or.jpd 1 hr & 45 mins.e 30 mins.f Focaccia RomanaB Breads & MuffinsC 3 Cups White Wine 3 TBS Dried Onion Flakes 2 TBS Black Pepper 2 Tsp Garlic Powder 2 Tsp Seasoned Salt 1/4 Cup Worcestershire Sauce 1228c inaka@tdl.comd Overnighte Nonef Mediumm Recipe: Standard Marinade Ingredients: 3 Cups White Wine 3 TBS Dried Onion Flakes 2 TBS Black Pepper 2 Tsp Garlic Powder 2 Tsp Seasoned Salt 1/4 Cup Worcestershire Sauce Method: Combine all ingredients and pour over meat. Allow to stand overnight or longer, refrigerated and covered. Drain and dry and broil or bake normally. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was creB ated using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ inutes. Stir in pork and onions. Remove from heat. Cool completely. 3. Combine flou highly history history definitions about chili peppers smaller triangles questions please email inaka inaka joshua's looks joshua's adored eitan george marinade mayonnaise minced favorite butter grocer carries fajita tortillas these smaller national strong drink carries highly coveted computer cuisine all-t through triangles vinegar warm-weather while In a 10- to 12-inch frying pan over medium-high heat, combine oil, garlic, onion, mushrooms and prosciutto. Cook, stirring occasionally, until onion is golden and mushrooms are brown and glazed, 15 to 20 minutes. Mix in sage, tomatoes, wine, water and artichokes; bring to a boil. Simmer, covered, until artichokes are tender when pierced, about 45 minutes; stir occasionally. Season to taste with salt and pepper. makes 4 to 6 servings. GH3/4 cup dry white wine 1/2 cup water 15 artichoke hearts Salt and pepperK Italian L2 tablespoons oil from dried tomatoes packed in oil 2 cloves garlic, minced or pressed 1 large onion, chopped 1 pound mushrooms, sliced 2 ounces sliced prosciutto, chopped 1/2 teaspoon dry sage leaves 1/4 cup dried tomatoes packed in oil, drained and chopped 3/4 cup dry white wine 1/2 cup water 15 artichoke hearts Salt and pepper 1228c inaka@tdl.comd 20 mins.e 1 hr & 15 mins.f BBQ Salmon Steak w/Ginger SauceB FishC 2 Tbls Light Soy Sauce 1 Hard Cooked Egg 4 Salmon Steaks 1/2 Cup Chives, Chopped Rough 1/2 tsp Sugar 2 Tbls Onion, Chopped Prepare the Green Ginger Sauce first: Place the parsley, chives, capers and onion in the bowl of a food processor or blender. Process only until finely chopped. Add the olive oil, lime juice and egg. Puree until smooth. Add ground black pepper to taste. Set aside. Prepare the salmon steaks next: Combine the soy sauce and sugar. Brush each salmon steak with the soy sauce mixture. Barbecue (grill) on a solid plate (griddle), turning occasionally until the salmon is cooked. Serve hot with theB Green Ginger Sauce AtGreen Ginger Sauce 1 Tbls Lime Juice 1/2 Cup Parsley Black Pepper, Ground 2 Tbls Capers 1/2 Cup Olive Oil American 3 large bananas 3/4 C white sugar 1 egg 1 t baking soda 1 t baking powder 1/2 t salt 1 1/2 C all purpose flour 1/3 C melted butter 1228c inaka@tdl.comd 15 mins.e 20 mins.f Mediumg Mediumm Recipe: Banana Muffins Ingredients: 3 large bananas 3/4 C white sugar 1 egg 1 t baking soda 1 t baking powder 1/2 t salt 1 1/2 C all purpose flour 1/3 C melted butter Method: Mash bananas. Add sugar and slightly beaten egg and mix well. Add the melt butter. Make a well in the middle and add the dry ingredients. Bake at 375 (F) for 20 min. I also remember my mother used to add brown sugar to the tops of the muffins before baking. This made them crunchy on top, but I haven't tried i t myself. Makes 12 muffins. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ B& Muffins boneless chicken breast halves boneless chicken breasts boneless skinless chicken breast halves boneless skinless chicken breasts breast chicken chicken breasts skinned cloves garlic cloves garlic mincedv cloves garlic minced pressed cloves garlic finely choppedS water dried mushrooms drops tabasco sauce fresh large beatenJ lightly beaten~ hard-boiled shelled large chicken half-breasts large garlic cloves` large leaves fresh basily large tomatoes cored thick slicesy blackberries about quarts liters extra chuck chili grind flank steak skinless boneless chicken medium potatoesx medium onions medium-size potatoes flourk hours minsC Vwas the right way to d baking powder baking sodaN butter butter temperature caraway seeds crushed catsup chopped fresh basil seeds crushed catsup chopped fresh basil chopped fresh cilantro chopped mintX cinnamonL coriander seeds cornstarch cream tartar crushed oregano cumin dijon mustard dijon mustard little double acting baking powder drained capers dried whole oregano mustard vermouth finely grated gingerroot flour fresh grated ginger fresh juice fresh fresh parsley chopped fresh parsley minced freshly squeezed lemon juice garlic finely chopped garlic minced 16 oz Tomato Sauce 2 tblsp Brown Sugar 1/4 cup Vinegar 2 tblsp Worcestershire Sauce 1 tsp Salt 1 tblsp Paprika 1 tsp Dry mustard 1 tsp Chili Powder 2 tblsp Chopped Green Onion Tops 1/8 tsp Cayenne Pepper 1228c inaka@tdl.comd 10 mins.e Nonef Mediumm Recipe: Barbeque Sauce II Ingredients: 16 oz Tomato Sauce 2 tblsp Brown Sugar 1/4 cup Vinegar 2 tblsp Worcestershire Sauce 1 tsp Salt 1 tblsp Paprika 1 tsp Dry mustard 1 tsp Chili Powder 2 tblsp Chopped Green Onion Tops 1/8 tsp Cayenne Pepper Method: Mix together all of the above ingredients. Simmer 15 minutes, stirring occasionally. Serve hot. Makes 2 1/2 cups. *While there was no indication, I would expect that this is best with Pork, since the idea of 'BBQ' in that area was near ly always pork. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ e From: inaka@tdl.com minutes. Remove from heat, let stand for 10 more minutes.To serve, remove the eggs, mix well, and spoon onto a large platter and garnish with the eggs. Serve with green salad. 2 medium potatoes, washed, pealed, and cut into 1/2 inch cubes 1 large onion, thinly sliced 1 teaspoon Middle Eastern spice 1 teaspoon curry 4 hard-boiled eggs (shelled)K Middle Eastern 1/2 chicken, cut into serving pieces 4 cups water 1 teaspoon salt 6 whole cloves 1 stick cinnamon 2 clove garlic, minced or pressed 6 whole black pepper seeds 6 whole cardamom seeds 2 cups rice, washed and drained 1/4 cup vegetable oil 2 medium potatoes, washed, pealed, and cut into 1/2 inch cubes 1 large onion, thinly sliced 1 teaspoon Middle Eastern spice 1 teaspoon curry 4 hard-boiled eggs (shelled) 1228c inaka@tdl.comd 45 mins.e 45 mins.f Mediumg Highm Best Fudge CakeB CakesC tbspE deep-frying tbs/30ml frying frying beaten frying granualted sugar sprinkling perfer bacon peanut shortening frying peanut dough minced ginger garlic oil-packed only^ optional Cook barley according to package directions; drain well. In a large mixer bowl combine 2 cups of the all-purpose flour and the yeast.Heat cottage cheese honey the 1/4 cup margarine or butter 1 cup water and 1 1/2 teaspoons salt just till warm (120-130 degrees) and margarine is melted Turn dough out onto a floured surface. Knead in enough of the remaining all-purpose flour to make a stiff dough that is smooth and elastic (8-10 minutes). Punch down; turn out onto a floured surface. Divide in $ half; shape into two balls. Cover; let rest 10 minutes. Shape each ball of dough into a loaf; place in Bake in a 350 degree oven fro 35 to 40 minutes or till done; cover with foil after 25 minutes to prevent overbrowning. Remove from pans; cool on a wire rack.Makes 2 loaves (32 servings). American 1 tsp Chili Powder 2 tblsp Chopped Green Onion Tops 1/8 tsp Cayenne Pepper BARBECUE SAUCEB Sauces auces 1228c inaka@tdl.comd 15 mins.e Nonef Mediumm Recipe: Barbeque Sauce I Ingredients: 1/2 cup ketchup 3-ounce tomato paste 3/4 cup honey 3/4 teaspoon olive oil 1 teaspoon tabasco 1/2 teaspoon cayenne pepper 1/2 tablespoon Worcestershire sauce 1/2 tablespoon cocoa powder juice of 1/2 lemon 1 teaspoon soy sauce 1/4 teaspoon black pepper 2 teaspoons curry powder 1/2 tablespoon paprika 1 clove garlic, crushed (or 1/4 teaspoon powder) Method: Mix together all of the above ingredients. Simmer 15 minutes, stirring occasionally. Serve hoB Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ thod: Mix together all of the above ingredients. Simmer 15 minutes, stirring occasionally. Serve ho P the above ingredients. Simmer 15 minutes, stirring occasionally. Serve hot. 1228c inaka@tdl.comd 30 mins.e 15 mins.f Recipe: BBQ Salmon Steak w/Ginger Sauce Ingredients: 2 Tbls Light Soy Sauce 1 Hard Cooked Egg 4 Salmon Steaks 1/2 Cup Chives, Chopped Rough 1/2 tsp Sugar 2 Tbls Onion, Chopped Green Ginger Sauce 1 Tbls Lime Juice 1/2 Cup Parsley Black Pepper, Ground 2 Tbls Capers 1/2 Cup Olive Oil Method: Prepare the Green Ginger Sauce first: Place the parsley, chives, capers and onion in the bowl of a food processor or blender. Process only until fi Tbls Onion, Chopped Green Ginger Sauce 1 Tbls Lime Juice 1/2 Cup Parsley Black Pepper, Ground 2 Tbls Capers 1/2 Cup Olive Oil Method: Prepare the Green Ginger Sauce first: Place the parsley, chives, capers and onion in the bowl of a food processor or blender. Process only until fi tblsp coriander seeds tblsp cornstarch tblsp creme fraiche cream tblsp crumbled cheese tblsp tblsp diced green chilies tblsp dijon mustard green chilies tblsp dijon mustard round tblsp cumin ground cumin ground tblsp crumbled cheese tblsp cumin ground tblsp cumin ground 1/2 cup quick-cooking barley 3 3/4 to 4 cups all-purpose flour 2 packages active dry yeast 1 cup low-fat cottage cheese 1/2 cup honey 1/4 cup margarine or butter 2 eggs 2 1/2 cups whole wheat flour 1/2 cup quick-cooking rolled oats 1228c inaka@tdl.comd 15 mins.e 3 hrsm Recipe: Barley Wheat Bread Ingredients: 1/2 cup quick-cooking barley 3 3/4 to 4 cups all-purpose flour 2 packages active dry yeast 1 cup low-fat cottage cheese 1/2 cup honey 1/4 cup margarine or butter 2 eggs 2 1/2 cups whole wheat flour 1/2 cup quick-cooking rolled oats Method: Cook barley according to package directions; drain well. In a large mixer bowl combine 2 cups of the all-purpose flour and the yeast.Heat cottage cheese honey the 1/4 cup margarine or butter 1 cup water and 1 lespoon lemon juice 1/4 teaspoon dill weed Dash black pepperK American teaspoon cayenne pepper teaspoon celery teaspoon chopped garlic teaspoon chopped parsley teaspoon cinnamon teaspoon cloves teaspoon coriander teaspoon cumin teaspoon dijon mustard teaspoon teaspoon teaspoon double-acting baking powder teaspoon dried basil teaspoon dried crushed pepper teaspoon dried pepper flakes teaspoon dried thyme crumbledU teaspoon mustardq teaspoon leavesT teaspoon paprika chili powder teaspoon pepper garlic powder teaspoon ground allspice teaspoon ground cayenne pepper teaspoon ground cinnamon teaspoon ground cumin teaspoon ground ginger teaspoon ground teaspoon ground nutmeg [a squeeze of fresh lemon juice and a couple of splashes of worcestershire sauce. Adjust any of the amounts to suit your own taste. I like the sauce to have a good kick to it, so I usually add quite a bit of horseradish. *DON'T use the creamy horseradish sauce.You can find the grated horseradish in the produce section with the salad dressings. American`J3/4 C Ketchup 2 T. Horseradish 2 T. Lemon Juice 2 t. Worcestershire Sauce 1228c inaka@tdl.comd 15 mins.e Nonef Mediumm Basic FondueB CheeseC 2 1/2 fl Dry white wine Clove garlic 5 1/2 oz Emmental and Gruyere cheese* 1 t Cornstarch 1/2 fl Kirsch** Shake pepper Grind fresh nutmeg 6 oz White bread, cubed t too specific, buthere is what I do: If you want about 1 cup of sauce, start with 3/4 Cup of good Ketchup, add grated horseradish* (start with a couple of Tbls) add o a froth, not quite soft peaks, add the chopped vegetables and pour into the cold 1 can (15 1/2 oz.) Alaska salmon 2 cups soft bread crumbs 1/3 cup finely minced onions 1/4 cup milk 2 eggs 2 Tablespoons chopped parsley 1 Tablespoon lemon juice 1/4 teaspoon dill weed Dash black peppera 1228c inaka@tdl.comd 20 mins.e 45 mins.f Recipe: Basic Best Salmon Loaf Ingredients: 1 can (15 1/2 oz.) Alaska salmon 2 cups soft bread crumbs 1/3 cup finely minced onions 1/4 cup milk 2 eggs 2 Tablespoons chopped parsley 1 Tablespoon lemon juice 1/4 teaspoon dill weed Dash black pepper Method: Drain and flake salmon, reserving 2 tablespoons liquid. Combine flaked salmon and reserved liquid with remaining ingredients. Place in well-greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan or shape into loaf on greased baking pan. Bake at F for 45 minutes. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ : inaka@tdl.com o 8 or 10 if you can. Th flourf guacamole flour unsifted raisins sugar packed grated monterey cheese ricotta cheese short-grain white shredded cheddar cheese pound sliced peeled peaches patted stewed tomatoes chopped coarse sugar tomato sauce vegetable frying water wheat flour white dashes bitters dashes worcestershire sauce dozen clams shells dried mexico pasilla guajillo ancho chiles dried serrano chile arbol chiles light sauce whites aside yolks yolks beaten beaten temperature slightly beaten yeast yeast gelatine powder potatoes cubed pounds boneless shoulder 1/2-inch pieces pounds boneless shoulder 1-inch pounds italian sausage pounds fillets pounds ground pounds ground sausage alian sausage 1-inch tails intact pounds owen's spicy sausage links pounds potatoes boiled skinned sliced pounds russet potatoes peeled diced pounds salted peanuts heavy cream tomato juice strange water quail cooked peeled quarts chicken stock quarts chicken broth_ quarts cider vinegar[ quarts quarts regular-strength chicken broth quarts waterh diced olive olive olive topping olive light onion flakes orange liqueur packed brown sugarr packed fresh cilantr leaves parmesan parmesan cheese parsley chopped peanut butter toasted pineapple juice plain yogurt powdered sugar onion sliced vinegar regular strength chicken broth powdered sugar powdered sugar plain yogurt powdered sugar vinegar fresh squeezed regular strength chicken broth white vinegar vinegar powder finely minced chicken@ 12oz@ ounce black beans drained@ 150g@ shrimp clove garlic@ 1in/2.5cm@ 1tsp@ .5cm@ 1teasp@ butter chopped@ flour@ fresh habanero chiles stems seeds removed finely chopped@ tblsp tomato paste@ all-purpose flour@ bananas@ slices bacon strips@ unsifted white flour@ yolks beaten@ tablespoons white wine@ all-purpose@ baking@ bottle@ bought@ broccoli@ butternut@ caps@ chiles@ cider@ cooking@ cover@ curry@ deep-frying@ echine@ eggs@ und in the cheese. The old custom is that if you accidentally lose the bread into the cheese from the end of your fork, if you're male, you have to buy a round of drinks for the table: if you're female, you have to kiss everybody. (Hmm.) Other fondue info: Do not drink water with fondue -- it reacts unkindly in your stomach with the cheese and bread. Dry white wine or tea are the usual accompaniments. Another tradition: the "coupe d'midi", or "shot in the middle", for when you get full: a thimbleful of Kirsch, knocked straight back in the middle of the meal, usually magically produces more room if you're feeling too full. Don't ask me how this works...it just does. -- The crusty bit that forms at the bottom of the pot as the cheese keeps cooking is called the "crouton", and is very nice peeled off and divvied up among the guests as a sort of farewell to dinner. French` 6-8 lbs well-roasted beef bones water to cover 2 onions 2 carrots 3 stalks celery bouquet including parsley, thyme, oregano, basil, laurel peppercorns cloves 1 20 oz can crushed tomatoes 1228c inaka@tdl.comd 30 mins.e 8 hrsf Mediumg Mediumm Recipe: Basic Brown Stock Ingredients: 6-8 lbs well-roasted beef bones water to cover 2 onions 2 carrots 3 stalks celery bouquet including parsley, thyme, oregano, basil, laurel peppercorns cloves 1 20 oz can crushed tomatoes Method: Brown the beef bones well in a hot oven and put them into a suitable heavy stock pot. Pour the grease out of the roasting pan and add some water to deglaze to get all the caramelized bits off the bottom which will add color to the stock. Cover the bones w ou want about 1 cup of sauce, start with 3/4 Cup of good Ketchup, add grated horseradish* (start with a couple of Tbls) add les. Cook for at least 6 hours and up to 8 or 10 if you can. Th 1 pie crust, single 1 med onion, chopped 3-4 oz chicken, (one breast filet) cubed 1 cup broccoli, (1 bunch) chopped 1 1/2+ cups cheese, havarti/swiss, shredded 4 eggs This recipe seemed to work best if you prepared all the ingredientsfirst, like stir fry. I used the food processor for everything except the chicken. Worked great even on the cheese, which came out like little tiny droplets. I used a mixture of 1/2 havarti and 1/2 swiss. deflower broccoli, reserve smaller flowerettes, put the rest in the food processor and chop coarsely. Ditto for the onion. Cut the chicken into cubes. (The only reason for the broccoli flowerettes is personal preferr (reduce heat to 325) While crust is still hot, place broccoli flowerettes in dish and pour the egg mixture over the top. Continue baking at 325 for 45-50 minutes until you have a nice golden crust and a knife inserted near the center comes out clean. Let stand 10 minutes. Serve. llowed to drop more than a couple of inches. Strain the stock when cooked, let it settle and cool and then carefully degrease it. It is now ready for further use. If you wish to clarify the stock allow it to become completely cold and then remove all the fat from the top. Allowe 1 egg white per quart of stock. Chop a carrot or two and some green of leek. Whip the egg whites to a froth, not quite soft peaks, add the chopped vegetables and pour into the cold stock. Slowly bring to a simmer, stirring constantly. Do not allow to boil.The egg whites will coagulate and form what is known as a raft. Let the stock cook undisturbed, and without boiling, for 1/2 hour. Allow to rest briefly and then carefully remove a chunk of the raft. The stock shuld be crystal clear, with a pronounced color. Ladle it out and strain it through cheesecloth. Leave the last inch or so in the stockpot as this will be full of little floating particles of egg white and debD (Note: the above measurements are for *each* person. Multiply by your number of guests.) In Switzerland, fondue is usually perpared in a "caquelon", an earthenware dish with a handle, glazed inside; but any enamelled saucepan can be used, or a not too shallow fireproof dish. Rub the inside of the pan with half a cut clove of garlic, and let it dry until the rubbed places feel tacky. Put the wine in the dish and bring it to a boil. Slowly start adding cheese to the boiling wine, and s tir constantly until each bit is dissolved, then add more. When all the cheese is in, stir the kirsch into the cornstarch well, then add the mixture to the cheese and keep stirring over the heat until the mixture comes to a boil again. Add freshly ground pepper and nutmeg to taste. -- Remove the dish to on top of a small live flame (Sterno or alcohol burner) and keep it bubbling slowly. Bread should have been cubed -- about 1-inch cubes -- for spearing with fondue forks and stirring aro Chinese sausage -chopped Shitake mushrooms soaked Fried Cashew nuts Chicken stock or chinese stock base Sesame Oil Green onionsK Chinese` Chicken pieces marinated in. Rice wine soy sauce Corn starch White pepper Julienned ginger Minced garlic pinch sugar Chinese sausage -chopped Shitake mushrooms soaked Fried Cashew nuts Chicken stock or chinese stock base Sesame Oil Green onionsa 1228c Yan can cookd 20 mins.e 15 mins.f Mediumg Mediumm Recipe: Chicken Sausage Stir Fry Ingredients: Chicken pieces marinated in. Rice wine soy sauce Corn starch White pepper Julienned ginger Minced garlic pinch sugar Chinese sausage -chopped Shitake mushrooms soaked Fried Cashew nuts Chicken stock or chinese stock base Sesame Oil Green onions Method: Heat wok. With a little sesame oil, fry chichen, sausage, mushrooms. Add chicken stock and green onion. Steam. Serve sprinkled with nuts and green onions. Additional Notes (if any): 0m. Serve sprinkled with nuts and green onions. Recipe: Black Bean Chicken Ingredients: Marinade: 1 tab oyster Sauce 1 tab mince garlic 3/4 pound boneless, skinless chicken, cut into 1-inch pieces Seasonings 2 tabs chicken broth 1-1/2 tab Black Bean Garlic Sauce 1 tab Chinese rice wine or dry sherry 1 tab Chili Garlic Sauce 2-1/2 tabs cooking oil 1/2 onion, cut into 1-inch squares 1/2 small green bell pepper, cut into 1-inch squares 1/2 small red bell pepper, cut into 1-inch squares 1/2 teas cornstarch, dissolved in 1 teaspoon ile the beans simmer, prepare the fruit as follows: Remove 2 teaspoons zest from: 2 1/2 pounds (approximately) oranges, mandarins (tangerines), tangelos, or tangelolos. (Tangelolos, a cross between grapefruit and tangelos, are a fairly recent development and aren't widely available.) Ream enough fruit to produce: 1/2 C juice. Remove the peel and white memb about@ have@ once@ with@ balsamic@ garlic@ garlic string beans@ ginger large@ onion@ vinegar@ s with their liquid. Simmer over low heat uncovered for 1/2 hour. Turn off heat, add the shrimp wait 10 minutes and serve over fettucini or spaghetti. The residual heat should cook the shrimp within 5 minutes, but give it 10 just to be sure. A dash of white wine when you add the shrimp is also niBFce. Note: This is a thin sauce, don't expect it to cling to the pasta! F* Grated and mixed half and half. ** This is Swiss cherry firewater: clear, dry-tasting -- *not* "cherry brandy", which is sweet. Most good liquor stores should carry it, at least one of the US brands like Hiram Walker, or else maybe Bols. The best Kirsch is "Dettling" brand from Switzerland: another good one is "Etter". Swiss 2 1/2 fl Dry white wine Clove garlic 5 1/2 oz Emmental and Gruyere cheese* 1 t Cornstarch 1/2 fl Kirsch** Shake pepper Grind fresh nutmeg 6 oz White bread, cubed * Grated and mixed half and half. ** This is Swiss cherry firewater: clear, dry-tasting -- *not* "cherry brandy", which is sweet. Most good liquor stores should carry it, at least one of the US brands like Hiram Walker, or else maybe Bols. The best Kirsch is "Dettling" brand from Switzerland: another good one is "Etter". 1228c inaka@tdl.comd 5 mins.e 30 mins.f Highg Highm Basic PancakesB DessertsC ~2. Substitute buttermilk for whole milk and 1 tsp baking SODA for 1/2tsp baking powder. 3. Put some pecan or walnut pieces in with your dry ingredients (thiskeeps them from sinking). Or put in some blueberries .. also with dry:ingredients. 4. Increase your eggs. This will make them a little more like a crepe.Top with sliced apples, brown sugar and cinnamon and fold in half. American` 2 cups flour 3 tsp baking powder 1/2 tsp salt (very important) 1/4 cup sugar 2 eggs (or equivalent egg beaters) 2 tblsp oil 1 cup milk 1228c inaka@tdl.comd 30 mins.e 10 mins.f Mediumg Mediumm Basic SconesB Breads & MuffinsC ManyD 8oz plain flour (or 8 oz. plain wholemeal flour, if desired) 1tsp. cream of tartar 1/2 tsp.baking soda pinch of salt 2oz.butter or margarine 1oz.caster sugar (granulated sugar) 4fl. oz. milk milk to glaze d have been cubed -- about 1-inch cubes -- for spearing with fondue forks and stirring aro cloves garlic liter water bread flour flour water water water chicken beaten beaten casing cream water fresh dried chiles garlic cloves minced garlic cloves minced pressed green onions large separatedZ large mushrooms large onions large potatoes peeled sliced medium-thin slices brisket ground coarse venison ground coarse rooms large onions large onions nions large onions hrooms large onions undrained oeufs farine ounces pineapple juice sprinkling bread flourk dawnf scotting kcbbs scottingf debbieZ debbie arnold louisville kentuckyZ university linkoping sweden dessert diane diane duane diane sandoval dinner dinner florida style style recipes ecipes recipes drexel's dupree's dutch dutton editions edwardg edward zuckermank eggsalad chili company's texas border cookbook electronic elinor elinor klivens ellen ellen helman 0-89815-519-3 excursions factory fallomU family favourite feb/mar februaryW february february 1992W 2 cups flour 3 tsp baking powder 1/2 tsp salt (very important) 1/4 cup sugar 2 eggs (or equivalent egg beaters) 2 tblsp oil 1 cup milk Sift (I never do) dry ingredients in bowl and stir in liquid ingredients with wire whisk or spoon until mixed. Do not beat. Rub griddle or fry pan with oil. Heat until water dropped from your hand bounces around. Drop about 1/2 ladel/1 large mixing spoon for each pancake. Cook until bubbled all over the top and brown on bottom. Flip, cook until brown on other side. Keep you griddle very hot at all times. Variations: ----------- 1. Substitute 1 cup whole wheat flour for white flour. wheat flour for white flour. When roasted garlic is cool enough to handle, pinch cloves from papery covering. Puree in a miniprocessor or mince with a small, sharp knife. Set aside. Place potatoes in large pot, cover with water and bring to boil. Reduce heat and simmer, partially covered, about 20-25 minutes until fork tender. Drain immediately, return to pan and heat on medium-low about 1 minute, shaking pan, to absorb moisture. Potatoes can be mashed in a ricer, food mill or electric mixer. I prefer using a ricer as there is no danger of overbeating and getting starchy, sticky potatoes. With a ricer, push cooked potatoes through and mix with enough cream to make a consistency like very thick cream that holds peaks. Mix in the garlic. Melt the butter before adding, if using. Season to taste with salt and pepper. Serve hot, surrounded by sauteed mushrooms. Makes 6 servings. To roast whole heads of garlic: Cut top off garlic heads, leaving the root end intact. Each clove should be exposed but the paper- Baba GhanoogeB AppetizersC ManyD 1 large eggplant 2 cloves garlic 2 tablespoons Tahini 1/4 teaspoon salt 1 tablespoon lemon juice 1/2 cup yogurt 3 tablespoons olive oil several whole olives chicken 1 Quart of whole tomatos 1 cabbage A Few Onions Whole Garlic Many Tomatos Butter Many potatoes Many carrots Dried Dill Sour creama 1228c inaka@cap.or.jpd 45 mins.e 2 hrsf Mediumg Mediumm Baba GhanoogeB AppetizersC ManyD 1 large eggplant 2 cloves garlic 2 tablespoons Tahini 1/4 teaspoon salt 1 tablespoon lemon juice 1/2 cup yogurt 3 tablespoons olive oil several whole olives namon and fold in half. 1228m 1211k 0/0/1 purpose flourN sifted flour tomato juice pineapple chunks elderberry vinegar vinegar purpose flour blueberries hummus soaked overnight basmati preferred samneh other shortening scalded sifted flour sugar vinegar flourL sugarL carrots chicken breast halves bonet clove garlic minced pressed cloves garlicb cloves garlic crushed cloves garlic minced pressedT cloves garlic pressed minced liter vinegar liter white vinegarM all-purpose flourZ chopped mushrooms flour granulated sugarZ which whine whipped whipped cream vanilla cream accompaniment whipped cream plain blended fruit whippingO whisk whisk together ingredients until combined whiskey whisky white bread recipe leader white cornmeal white pepper white pepper freshly ground taste white peppercorns allspice berries white vinegar tablespoons white-wine whitefish whites coarse confectioners sugar crushed dried peppers diced green chilies double acting baking powderN dried oregano leaves oregano taste granulated sugarK horseradish lemon juice maraschino liquor monosodium glutamate olive paprika peanut butter/black paste sesame sesame sauceD sauce extra sugarJ unsweetened unsweetened cocoa buttermilk vanilla vanilla extractL water wesson white vinegar worcestershire sauce margarine table spoon extravirgin olive tablesponos fresh tarragon chopped tablespoons all-purpose flour brown sugar long-grain_ longer longkow loosely garlic lots] garlic lemon juice] oregano pepper] louisiana low-fatC low-salt lower lowfatw lowfatw ome out very done and the onions have a slight crunch to them. The butter and bacon do add fat, but use margerine instead and no bacon and baste more to cut down on the fat. American`CWhole Chicken Butter Pepper 2 Medium Potatoes 2 Medium Onions 1228c inaka@tdl.comd 25 mins.e 2 hrsf Mediumg Mediumm Recipe: Baked Chicken Ingredients: Whole Chicken Butter Pepper 2 Medium Potatoes 2 Medium Onions Method: Clean chicken well. Rub the cavity with some butter and salt and pepper. Peel and clean two medium potatoes and two medium onions. Cut up the potatoes and onions into pieces about 1 1/2". Stuff the cavity with the potatoes and onions, salting again to taste. Place a few pats of butter between the skin and the breast on both sides. Sew up the cavity or skewer shut. Place on the grill, keep it 300-325 degrees. It will take a little longer to cook on the grill, but the wait is worth it. The potatoes c lasagna lasagna shredded lasagna potatoes large-shredded lasagna argish larousse Preheat oven to 425 F. Sift the flour, cream of tartar, baking soda and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough. Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on a floured baking sheet. Brush with milk to glaze. Bake for 10 minutes then cool on a wire rack. Serve with butter or cream, and jam. British` 8oz plain flour (or 8 oz. plain wholemeal flour, if desired) 1tsp. cream of tartar 1/2 tsp.baking soda pinch of salt 2oz.butter or margarine 1oz.caster sugar (granulated sugar) 4fl. oz. milk milk to glaze 1228c inaka@tdl.comd 30 mins.e 10 mins.f Highg Highm Bavarian Lamb With MustardB LambC aster sugar (granulated sugar) 4fl. oz. milk milk to glaze $1 leg of lamb or mutton, boned and rolled (4 to 5 pounds) 4 or 5 slices of bacon, cut in strips 3 tablespoons hot or sweet mustard, or as needed 3 tablespoons butter or bacon fat 1 onion, minced 1 carrot, sliced 1 knob celery or 2 stalks celery, sliced 1 parsley root, sliced (optional) This roast should be rolled and tied securely with string. You or the butcher should lard it well with thin matchstick strips of bacon. Spread all sides of meat with mustard and sprinkle with salt. Place in a glass or earthenware bowl, cover with foil or waxed paper and refrigerate 3 to 4 days. Preheat oven to 350 degrees. Heat fat in a roasting pan and brown meat, using string handle for turning. This should take about 16 minutes. When meat is golden brown all over remove it and ad julee with gelignite..!), a small squeeze of lemon juice, some powder pepper, dry breadcrumbs, 1 egg, fat or oil for deepfrying. ahead, fried 10 minutes, and frozen. Thaw and fry an additional 5-10 minutes when ready to serve. Fish sauce will keep in fridge a couple weeks. olive oil over medium heat, then add the ground beef and saute until meat is browned and broken up. Add the tomatoes and tomato paste. Mix well, then add the salt, pepper, sugar, and basil and let simmer. Add the cheese to the sauce just before serving. .Cook the beans separately. Sprinkle w/ 1Tbs soy sauce while still hot. Cut cucumber and celery into same size as the beans. Chop onion finely. Soak wakame (dried kelp) to 2-4 minutes and cut into bite size pieces. Mix everything with the dressing and sprinkle red pepper and white sesame seeds on top. Dried red pepper and sesame seeds (about 4 tablespoons combined) Dressing: 4 Tbs soy sauce 4 Tbs sesame oil 1/2-1 tsp ra-yu Japanese` 1/2 cup soy beans 1/2 cup azuki beans 2 Japanese cucumbers 1 stalk celery 1/3 onion 8 grams wakame Dried red pepper and sesame seeds (about 4 tablespoons combined) Dressing: 4 Tbs soy sauce 4 Tbs sesame oil 1/2-1 tsp ra-yua 1228c inaka@tdl.comd 20 mins.e Nonef Bean LasagneB PastaC lamb or mutton, boned and rolled (4 to 5 pounds) 4 or 5 slices of bacon, cut in strips 3 tablespoons hot or sweet mustard, or as needed 3 tablespoons butter or bacon fat 1 onion, minced 1 carrot, sliced 1 knob celery or 2 stalks celery, sliced 1 parsley root, sliced (optional) This roast should be rolled and tied securely with string. You or the butcher should lard it well with thin matchstick strips of bacon. Spread all sides of meat with mustard and sprinkle with salt. Place in a glass or earthenware bowl, cover with foil or waxed paper and refrigerate 3 to 4 days. Preheat oven to 350 degrees. Heat fat in a roasting pan and brown meat, using string handle for turning. This should take about 16 minutes. When meat is golden brown all over remove it and ad s. When meat is golden brown all over remove it it 1 can Black Beans drained 1 c. Niblets frozen corn, thawed 1 c. chopped tomatos 1/2 c. chopped green onion 2 T. chopped fresh cilantro 3 T. olive oil 2 T. lime juice 1 t. cumin 1/2 t. salt 1/2 t. pepper 2 serrano chile peppers, seeded and chopped AVIn large bowl, combine all ingredients; mix well. Cover; regrigerate to blend flavors. Mexican` 1 can Black Beans drained 1 c. Niblets frozen corn, thawed 1 c. chopped tomatos 1/2 c. chopped green onion 2 T. chopped fresh cilantro 3 T. olive oil 2 T. lime juice 1 t. cumin 1/2 t. salt 1/2 t. pepper 2 serrano chile peppers, seeded and chopped 1228c inaka@tdl.comd 20 mins.e Nonef Noneg Bean Health SaladB SaladsC 2De1/2 cup soy beans 1/2 cup azuki beans 2 Japanese cucumbers 1 stalk celery 1/3 onion 8 grams wakame juice 1 t. cumin 1/2 t. salt 1/2 t. pepper 2 serrano chile peppers, seeded and chopped cooked kidney beans canned cooked white flour flour water water approximately honey peanut butter pumpkin prepared shallotssliced all-bran all-purpose flour bread crumbs buttermilk cheese havarti/swiss shredded chopped yellow onion cornmeal flour grated monterey about ounces lemon juice taste small-curd cottage cheese sourdough starter sauceV sugar uncooked vegetable shortening softenedZ water yellow cornmeal 1 tablespoon unsalted buttersoftened 3/4 cup sugar 1 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon ginger dPreheat oven to 275.With brush spread butter over large baking sheet. combine sugar salt and spices in a small bowl. Add egg white and water; stir to a smooth paste. With a fork mix in nuts 1 cup at a time making sure all are-coated. Spread evenly onto baking sheet. Bake 45 minutes until all are crisp and golden. Let cool completely before storing. 1/4 teaspoon allspice 1 egg whiteslightly beaten 2 tablespoons cold water 3-4 cups unsalted nuts (walnutsalmondshazelnutscashewspecansK American 1 tablespoon unsalted buttersoftened 3/4 cup sugar 1 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon ginger 1/4 teaspoon allspice 1 egg whiteslightly beaten 2 tablespoons cold water 3-4 cups unsalted nuts (walnutsalmondshazelnutscashewspecans 1228c inaka@tdl.comd 15 mins. d vegetables to pan. Saute 3 or 4 minutes over low heat and return meat to pan, placing on top of vegetables. Place meat in oven and add liquid to pan. Allow 20 to 25 minutes roasting time per pound,basting meat frequently with pan juices and adding more liquid if necessary. When meat is done, remove to a heated platter. Bring pan juices to a boil, in roasting pan, on the stove, scraping coagulated juices into gravy with a wooden spoon. Strain into a clean saucepan and skim off excess Bfat. To thicken the sauce, stir in either flour or cornstarch, dissolved in a little cold water. Simmer sauce until smooth and thick. Stir in sour cream until smooth and simmer a few minutes. Season sauce with salt and wine. You can also thicken sauce by blending flour into sour cream before adding mixture to sauce. oz can of tomato paste 1 1/2 cup Honey 1 1/2 tsp Olive oil 2 tsp Tabasco 1 tsp Cayenne pepper 1 tblsp Worcestershire sauce 1 leek, sliced (optional) 1 to 2 cups water or lamb stock 1 tablespoon flour or 2 teaspoons cornstarch dissolved in a little cold water 2 to 4 tablespoons sour cream 3 to 4 tablespoons white wine German 1 leg of lamb or mutton, boned and rolled (4 to 5 pounds) 4 or 5 slices of bacon, cut in strips 3 tablespoons hot or sweet mustard, or as needed 3 tablespoons butter or bacon fat 1 onion, minced 1 carrot, sliced 1 knob celery or 2 stalks celery, sliced 1 parsley root, sliced (optional) 1 leek, sliced (optional) 1 to 2 cups water or lamb stock 1 tablespoon flour or 2 teaspoons cornstarch dissolved in a little cold water 2 to 4 tablespoons sour cream 3 to 4 tablespoons white wine 1228c inaka@tdl.comd 3-4 Dayse 30 mins.f Highg Highm 1 tablespoon oil 2 teaspoons minced garlic 1 small onion, finely chopped 2 cups (2 15-ounce cans) red beans, drained and coarsely chopped 2 small cans green chilies, chopped 4 cups (1 29-ounce can) tomato puree 1 teaspoon oregano 1 teaspoon basil pepper Prepare the sauce by heating the oil and sauteing the garlic and onions for a minute. Add the chopped beans, and cook the mixture, stirring it, for several minutes longer. Add the tomato puree, oregano, basil, and pepper. Bring the sauce to a boil, and simmer for 5 minutes. Preheat the oven to 350. To assemble the lasagne, spread a thin layer of sauce on the bottom of a 9 x 13 baking pan. Arrange 3 noodles. Cover the noodles with 1/3 third of the sauce, half the ricotta, half the mozzB arella, and 1/4 cup parmesan. Repeat with a layer of noodles, sauce, ricotta, mozzarella, and parmesan. Finish off with layers of the remaining noodles and sauce and Parmesan. Bake 40 minutes uncovered. Spritzgeback (Spritz Cookies)B CookiesC ManyD 1 c Butter, (No Margarine) 2/3 c Confectioners' Sugar 1 Egg, Large 1 Egg Yolk, Large 1 t Almond Or Lemon Extract 2 1/4 c Flour, Unbleached, Unsifted 1/4 t Salt 1/2 t Baking Powder angular rice paper 3 Tbsp parsley salt and pepper to taste FISH SAUCE 1 pint lemonade (or 1 lemon cut & squeezed thoroughly 1 pint water and sugar to taste) 2 cloves crushed garlic 1 Tbsp or more (to taste) of bottled fish sauce (available in Orientalstores) 1/2 tsp crushedB Italian red pepper 1228c inaka@cap.or.jpd 20 mins.e 15 mins.f Mediumg Highm Spritzgeback (Spritz Cookies)B CookiesC ManyD 1 c Butter, (No Margarine) 2/3 c Confectioners' Sugar 1 Egg, Large 1 Egg Yolk, Large 1 t Almond Or Lemon Extract 2 1/4 c Flour, Unbleached, Unsifted 1/4 t Salt 1/2 t Baking Powder Gp9 cooked lasagne noodles 2 cups ricotta cheese 8 ounces mozzarella cheese, grated 3/4 cup grated Parmesan cheeseK Italian n1 tablespoon oil 2 teaspoons minced garlic 1 small onion, finely chopped 2 cups (2 15-ounce cans) red beans, drained and coarsely chopped 2 small cans green chilies, chopped 4 cups (1 29-ounce can) tomato puree 1 teaspoon oregano 1 teaspoon basil pepper 9 cooked lasagne noodles 2 cups ricotta cheese 8 ounces mozzarella cheese, grated 3/4 cup grated Parmesan cheese 1228c inaka@tdl.comd 30 mins.e 45 mins.f Mediumm Bean SaladB SaladsC 16 ounce can wax beans 16 ounce can green beans 15 1/2 ounce can kidney beans 1/2 cup chopped onion 1/2 cup chopped green pepper 1/4 cup wine vinegar 1/4 cup oil 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup sugar Drain beans. Mix beans, onion, and pepper in bowl. Mix vinegar, oil, salt, pepper, and sugar in separate bowl and pour over beans. Let sit 24 hours. `_2 1/2 C. Tomato Juice 3 T. Lemon Juice 1 t. Sugar 1/4 t. Celery salt 1 t. Worcestershire Sauce 1228c inaka@tdl.comd 10 mins.e Nonef Recipe: Tomato Refresher Ingredients: 2 1/2 C. Tomato Juice 3 T. Lemon Juice 1 t. Sugar 1/4 t. Celery salt 1 t. Worcestershire Sauce Method: Combine all ingredients; chill. Stir before serving. Float paper thin lemon slices on top. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ e.g.) and bake for 20 - 25 minutes at 250F. Indian` Rice 1 cup Tomatoes 1/2 can Green Pepper 1 Onions 1-2 Green Chillies 2-3 Ginger 1/2 inch Garlic 2-3 cloves Fresh coriander bunch Random spices ? a 1228c inaka@tdl.comd 15 mins.e 25 mins.f 2 whole boneless chicken breasts flour for dredging 2 tablespoons unsalted butter 1/2 medium onion, chopped 1 teaspoon thyme 1/2 cup white wine 1/2 cup heavy cream salt and pepper to taste 1228c inaka@tdl.comd 15 mins.e 35 mins.f Mediumg Mediumm Recipe: Thyme Chicken Ingredients: 2 whole boneless chicken breasts flour for dredging 2 tablespoons unsalted butter 1/2 medium onion, chopped 1 teaspoon thyme 1/2 cup white wine 1/2 cup heavy cream salt and pepper to taste Method: Cut chicken breasts in half. Pound slightly and dredge in flour. Saute in hot butter until brown. Remove chicken and add onion and thyme. Saute for a few minutes, add wine and reduce. When liquid is reduced by half, add cream. Reduce again by half. Ad d salt and pepper and return chicken to skillet. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ pe From: inaka@tdl.com stalk lemon grass fresh italian parselyy stick butter softened stick unsalted butter stick margarine softenedZ stick unsalted butter stick unsalted butter softened stick pound unsalted butter stick butter/margarine stick cinnamon stick margarine stick butterO strawberry strip bacon sweet pepper seeded chopped allspice almond lemon extract anise optional anise optional optional Beans & Potato CurryB VegetablesC A[Oil 2 tbsp. Mustard seeds 1 tsp. Urad Daal 1 tsp. Vegs. 3 cups Salt to taste Turmeric pinch dHeat oil, mustard seeds, and Urad Daal. Roast for a few seconds. Add vegetables. Sprinkle salt and turmeric. Cook on high heat for a couple of minutes. Add coriander powder, chili powder, and cumin powder, (and ginger and garlic if you wish) cover and cook on low until done. For making the potatoes more crisp, add rice powder (arshi maav) and stir it in. Indian`\Oil 2 tbsp. Mustard seeds 1 tsp. Urad Daal 1 tsp. Vegs. 3 cups Salt to taste Turmeric pinch 1228c inaka@tdl.comd 15 mins.e 25 mins.f Mediumm Wstir it in. Indian`\Oil 2 tbsp. Mustard seeds 1 tsp. Urad Daal 1 tsp. Vegs. 3 cups Salt to taste Turmeric pinch a 1228c inaka@tdl.comd 15 mins.e 25 mins.f Mediumm 1 cup azuki beans 3 leaves Chinese cabbage 100 g. Green beans 300 g. Cottage cheese 5 green onions Dressing: 1/4 cup vinegar 1/4 cup corn oil salt and peppera 1228c inaka@tdl.comd 15 mins.e 5 mins.f Recipe: Chinese Cabbage & Cottage Cheese Salad Ingredients: 1 cup azuki beans 3 leaves Chinese cabbage 100 g. Green beans 300 g. Cottage cheese 5 green onions Dressing: 1/4 cup vinegar 1/4 cup corn oil salt and pepper Method: Cook azuki beans and mix with 2 TBs of dressing while warm. Cut leaves of cabbage crosswise. Blanch string beans and cut into 5 mm pieces. Mix these things with the cottage cheese and dressing and finely chopped sprinkle onions on top. Additional Notes (iB f any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ American` 16 ounce can wax beans 16 ounce can green beans 15 1/2 ounce can kidney beans 1/2 cup chopped onion 1/2 cup chopped green pepper 1/4 cup wine vinegar 1/4 cup oil 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup sugar 1228c inaka@tdl.comd Overnighte Nonef Noneg Recipe: Bean Salad Ingredients: 16 ounce can wax beans 16 ounce can green beans 15 1/2 ounce can kidney beans 1/2 cup chopped onion 1/2 cup chopped green pepper 1/4 cup wine vinegar 1/4 cup oil 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup sugar Method: Drain beans. Mix beans, onion, and pepper in bowl. Mix vinegar, oil, salt, pepper, and sugar in separate bowl and pour over beans. Let sit 24 hours. Additional Notes (if any): Recipe From: inaka@tdl.com ----------------------------B -------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ bunch fresh cilantro freshly grated parmesan cheese separated all-purpose flour balsamic vinegar bamboo shoots chopped pepper finely chopped black olives chopped boiling water bread crumbs brown sugar butter butter well-chilled buttermilk flour carbonated beverage beverage flour carbonated beverage carbonated beverage flour flour termilk flour flour cornstarch creamy peanut butter dried pinto beans soaked overnight drained evaporated fresh lemon juice ground pecans heavy cream jelly other filling Beaten Biscuits B Breads & MuffinsC ManyDc6 c All purpose flour (soft) 1 1/2 ts Salt 1 tb Sugar 1 ts Baking powder 1 c Shortening 1 c Milk Mix the flour, salt, sugar, and baking powder in a bowl or in a food processor fitted with a metal blade. Add the shortening and cut in or process until the mixture is the consistency of coarse meal. Pour in the milk and stir or process just until the dough holds together. If it is dry or crumbly, add more milk. If it is too wet, add more flour. Knead briefly in the food processor, then turn out onto a floured board or beat 1,001 times with a rolling pin. when it's ready, the dough should Mustard seeds 1 tsp. Urad Daal 1 tsp. Vegs. 3 cups Salt to taste Turmeric pinch a Beaten Biscuits B Breads & MuffinsC Af 6 c All purpose flour (soft) 1 1/2 ts Salt 1 tb Sugar 1 ts Baking powder 1 c Shortening 1 c Milk 1 pack frozen spring roll wrappers 50 g bean thread vermicelli soaked 20 min in hot water 4 Chinese dried mushrooms soaked 20 min in hot water 1 tablespoon finely chopped coriander leaves and stems 1/2 teaspoon chopped garlic 50 g finely chopped bamboo shoots 1. Set spring roll wrappers aside covered with a cloth to thaw. 2. Drain vermicelli and cut into 4 cm lengths.Drain mushrooms remove stems and chop caps finely.Mix mushrooms and vermicelli with the prepared veggies and meat.Add fish sauce and stir until well mixed. 3. To make small spring rolls cut wrappers into quarters.Separate wrappers and cover again with cloth to prevent drying.Place a portion of the filling in one corner of a wrapper and fold the corner over.Fold the two sides over t 30 mins.e 35 mins.f Highg Highm Thai Spring RollsB AppetizersC leeks left-over leftover lamb] lemonB )Preheat oven to 375. Combine flour, baking powder, salt, and sugar in a mixing bowl. Add beer, stirring just until dry ingredients are moist. Pour into greased and floured loaf pan; let sit 10 to 15 minutes to rise. Beat egg with 1 tablespoon water and brush on top of dough. Bake for 1 hour. American` 3 cups all-purpose flour 1 1/2 tablespoons baking powder 1 1/2 teaspoons salt 2 tablespoons sugar 12 ounces beer, at room temperature 1 egg 1228c inaka@tdl.comd 25 mins.e 1 Hourf Mediumg Mediumm ffinsC 3 cups all-purpose flour 1 1/2 tablespoons baking powder 1 1/2 teaspoons salt 2 tablespoons sugar 12 ounces beer, at room temperature 1 egg Mix pork onion eggs crab sprouts bean threads parsley salt and pepper as you would to make meatballs. Fill a large flat bowl with warmwater. Using 2 triangular papers for each spring roll dip into warmwater and overlap points (tip to tip). Place one large spoonful of pork mixture onto one paper and roll across to end of facing paper tuckingin the ends. Deep fry in hot oil about 10-15 minutes until dark golden brown. To eat place a spring roll in a lettuce-leaf lined with a couple of mB int leaves roll up and dip in fish sauce below. FISH SAUCE Add garlic and crushed red pepper to lemonade. Add fish sauce several drops at a time until the lemonade turns brownish (to taste). FISH SAUCE 1 pint lemonade (or 1 lemon cut & squeezed thoroughly 1 pint water and sugar to taste) 2 cloves crushed garlic 1 Tbsp or more (to taste) of bottled fish sauce (available in Orientalstores) 1/2 tsp crushed Italian red pepper 1 1/2 pounds fresh rockfish fillets 2 eggs -- separated 1/2 cup beer 1/4 cup milk 1 cup flour 1/2 teaspoon seasoned salt 1/4 teaspoon pepper Partially defrost fillets if frozen fish is used. Cut in pieces 3" x 1 1/2". Place on paper towels to dry. Beat egg yolks until thick and light. Blend in beer, milk, flour and seasonings. Mix until smooth. Beat egg whites stiff, but not dry and fold in batter. Pat fillets dry. Dip into batter, lift out and drain slightly with fork or slotted spoon. Fry in deep fat heated to 375 degrees for 2-3 minutes or until golden brown and puffed. Drain on paper towels. Serve with "chips" American` 1 1/2 pounds fresh rockfish fillets 2 eggs -- separated 1/2 cup beer 1/4 cup milk 1 cup flour 1/2 teaspoon seasoned salt 1/4 teaspoon pepper 1228c inaka@tdl.comd 25 mins.e 5 mins.f Mediumg Highm Beer BiscuitsB Breads & MuffinsC all-purposeU all-purpose flour dredging porkU allow allow large above almond almonds almost along alongside alongwith already altered alternate alternately alternative alternatively aluminum aluminum always^ amarettoB amber ambrosia amend america^ american aminutesand among amount amounts arlic roots and lower stems of one bunch cilantro, chopped (about 1 tbsp - shop for a bunch that still has some roots attached) 1 tsp ground turmeric Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce. '1 tsp curry powder 1.5 tsp ground dried chilis (cayenne or equivalent)1 tbsp sugar 1/4 tsp salt 3 tbsp thai fish sauce (filipino or vietnamese is ok) Basting liquid: 1/2 cup coconut milk (canned is ok) Garnish: cilantro sprigs (left over from making marinade) dipping sauce (see recipe below). water cakes frozen overnight thawed tomato sauce 1lb-13oz stewed tomatoes plain jalapeno-flavored pitted olives drained noodles peeled marzano tomatoes beans black-eyed tomatoes carrots carrots peeled chopped chicken breast halves bonet chicken breasts chicken thighs chopped onions cliced onions thighs chicken thighs chicken thighs chicken breasts serving servings sesameU sesame sesame little severalb several dashes bottled pepper sauce several whole olivesb shake shake pepper shakes shaking shakes shaking aking shakes shaking soaked shoots shortbread shorteningZ shortning ZDR2 C. Unbleached Flour 3 ts Baking Powder 1 ts Salt 1/4 c Shortening 3/4 c Beer Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in shortening until it has cornmeal consistanch. Stir in beer, knead lightly, roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden brown. Makes 12 to 15 biscuits. American`S2 C. Unbleached Flour 3 ts Baking Powder 1 ts Salt 1/4 c Shortening 3/4 c Beer 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumg Mediumm yRecipe: Beer Biscuits Ingredients: 2 C. Unbleached Flour 3 ts Baking Powder 1 ts Salt 1/4 c Shortening 3/4 c Beer Method: Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in shortening until it has cornmeal consistanch. Stir in beer, knead lightly, roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden brown. Makes 12 to 15 biscuits. cuitsB Breads & MuffinsC 4es beer, at room temperature 1 egg rolled rolls romaP 1. To make the dough place unsifted flour and salt into bowl; mix well. Gradually stir in water. Mix to a firm dough using your hands, a little extra water may be needed. Do not have dough too soft or it will be hard to handle. 2. Place two very large sheets of aluminium foil on the table, brush top sheet well with extra oil. Place the chicken in the middle of foil. Place roughly chopped shallots, sugar, peeled and sliced ginger, soy sauce, sherry, water, and 5 spice powder in a bowl and mix well. Rub chicken all over with extra soy sauce, then rub with the two T of oil. Rub well into the skin. Pull skin at neck end down under chicken, tuck wing tips under chicken and over neck skin. Carefully pour soy sauce mixture into chicken cavity, holding chicken up slightly so that no sauce runs out. Secure end of chicken with small skewer. Wrap aluminium foil around the chicken and secure like a parcel. 3. Roll dough out to approximately 1cm (1/2 in) thickness, so that i South Indian Potato CurryB PotatoesC Curry Powder: 1 tsp fenugreek 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp black peppercorns 1 tsp mustard seeds 1 tsp hot chili powder 3 tsp turmeric ) Use reserved 1 cup starter in recipe. Starter Food c. sugar 3 tablespoons instant potato flakes 1 c. warm water (120 Combine all ingredients and use to feed starter as directed. inaka@cap.or.jp d Overnighte 25 mins.f South Indian Potato CurryB PotatoesC Curry Powder: 1 tsp fenugreek 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp black peppercorns 1 tsp mustard seeds 1 tsp hot chili powder 3 tsp turmeric bulk. Potato Sourdough Bread Punch prepared dough down, and div In a 5-quart pot, combine chicken, water, salt, cloves, cinnamon, garlic,pepper, and cardamom. Bring to a boil on high heat. Reduce heat to medium and cook until chicken is tender. Remove chicken from broth and let cool, then remove skin and bones and shred the meat.Add rice to the broth and cook the rice according to the instructions in he Basic Cooked Rice recipe, substituting the broth for the water (add more water if needed).In a large frying pan, heat oil. Fry potatoes in hot oil unti l golden brown. Remove potatoes onto a plate with paper towels to absorb excess oil.In the same oil, fry onions until soft, remove to the paper towel with the fried potatoes. Discard oil.In the frying pan, combine chicken, fried potatoes, fried onions, Middle Eastern spice, and curry. Stir to coat, cook on medium heat for few minutes or until warm and well blended. Place chicken and potato mixture and the hard-boiled eggs in the pot on top of the rice. Cover.Simmer on low heat for about 30 DY 4 c Flour 4 ts Baking powder 1 ts Salt 1 c Sour cream 1 1/2 c Milk - sour 1 ts Soda Mix all ingredients, bake in moderate oven about 10 or 20 minutes. Notes: Exact temperature not given. Moderate is 350 - 400 F American`Z 4 c Flour 4 ts Baking powder 1 ts Salt 1 c Sour cream 1 1/2 c Milk - sour 1 ts Soda inaka@tdl.com 25 mins.e 30 mins.f Mediumg Mediumm Recipe: Sour Cream Biscuits Ingredients: 4 c Flour 4 ts Baking powder 1 ts Salt 1 c Sour cream 1 1/2 c Milk - sour 1 ts Soda Method: Mix all ingredients, bake in moderate oven about 10 or 20 minutes. Notes: Exact temperature not given. Moderate is 350 - 400 F Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ----------------- --------------- t will completely encase the chicken. Fold dough over the chicken. Press edges and ends together. 4. Place chicken into lightly oiled baking dish. With wet fingers, smooth out all joins, making sure there are no holes in the pastry, for the seam to escape. Bake in a hot oven for one hour. Reduce heat to moderately slow, cook further three hours. Remove chicken from oven, break open pastry clay with mallet or hammer and remove. Lift foil-wrapped chicken onto serving plate, and carefullyD remove the foil. 1/4 t. 5 spice powder 2 T soy sauce, extra 2 T oil extra oil Clay Dough: 1 kg cooking salt 4 c. plain flour 1 1/2 c. water, approximately or clay pot soaked in water first for 20 mins Chinese #A: Australian Women's Weekly Chinese Cooking Class Cookbook. 30 mins.e 1 Hourf Mediumg Mediumm Recipe: Beggar's Chicken Ingredients: 1.5 kg chicken 3 shallots 2.5 cm piece green ginger 1 t. sugar 3 T soy sauce 2 T dry sherry 1 T water 1/4 t. 5 spice powder 2 T soy sauce, extra 2 T oil extra oil Clay Dough: 1 kg cooking salt 4 c. plain flour 1 1/2 c. water, approximately or clay pot soaked in water first for 20 mins Method: 1. To make the dough place unsifted flour and salt into bowl; mix well. Gradually stir in water. Mix to a firm dough using your hands, a little extra wa extra oil Clay Dough: 1 kg cooking salt 4 c. plain flour 1 1/2 c. water, approximately or clay pot soaked in water first for 20 mins Method: 1. To make the dough place unsifted flour and salt into bowl; mix well. Gradually stir in water. Mix to a firm dough using your hands, a little extra wa dried freshly ground white pepper grated nutmeg ground cinnamon ground cloves ground ginger ground ground nutmeg ground pepper pepper flakes nutmeg optional oregano crumbled paprika pepper saltJ taste thyme vanilla worcestershire sauce tablespoon lemon juice parsley flakes parsley flakes arsley flakes juice juice juice lemon juice extract teaspoon baking teaspoon basil teaspoon black pepperC teaspoon cayenne teaspoon cayenne pepper teaspoon cayenne pepper taste teaspoon celery cooking cooks coredK corianderE coriander leaves bunch coriander leaves garnish coriander powder coriander powder coriander powder coriander seeds coriandre cornC starch cornflakes cornmeal corns cornstarch_ cornstarch mixture 1228c inaka@tdl.comd 30 mins.e 30 mins.f Highg Highm Recipe: Best Fudge Cake Ingredients: 3 oz. baking chocolate (pre-melted or melted squares) 1/2 cup butter or margarine 2-1/4 cups light brown sugar, lightly packed 3 eggs 1-1/2 tsp. vanilla 2 tsp. baking soda 1/2 tsp. salt 2-1/4 cups sifted cake flour 1 cup dairy sour cream 1 cup boiling water Method: In a large mixer bowl, cream butter until smooth. Add brown sugar and eggs. Beat with mixer till light and fluffy - about 5 min. With mixer on low speed, beat in vanilla and p. salt 2-1/4 cups sifted cake flour 1 cup dairy sour cream 1 cup boiling water Method: In a large mixer bowl, cream butter until smooth. Add brown sugar and eggs. Beat with mixer till light and fluffy - about 5 min. With mixer on low speed, beat in vanilla and American Preheat oven to 350 degrees. In mixer bowl, whip cheese until very soft. In food processor, puree salmon to paste; add eggs one at a time and the shalot. Place salmon mixture in bowl; mix in cream, lemon juice, salt, pepper and sugar; blend well. Fold into whipped cream cheese. Pour into buttered 7- or 8-inch springform pan. Place filled pan in larger baking pan; surround smaller pan pan with 1 inch of hot water. Bake 25 to 30 minutes or until knife inserted off-center comes out clea ~n. Remove pan from water, cool to room temp- erature, about 1 hour, then chill at least 2 hours. Meanwhile, make sauce. In medium bowl, combine yogurt, sour cream, lemon juice, salt, white pepper, chives and green onion. Chill 2 hours. To serve, cut cheesecake into 6 wedges. Divide sauce among 6 plates, place wedge on each; garnish with peppers, peppercorn, and fresh herbs. 3 oz. baking chocolate (pre-melted or melted squares) 1/2 cup butter or margarine 2-1/4 cups light brown sugar, lightly packed 3 eggs 1-1/2 tsp. vanilla In a large mixer bowl, cream butter until smooth. Add brown sugar and eggs. Beat with mixer till light and fluffy - about 5 min. With mixer on low speed, beat in vanilla and chocolate, then baking soda and salt. Add flour alternately with sour cream, beating on low speed until smooth. Pour in boiling water; stir with spoon until blended. Pour into greased and floured pan(s). Bake 35 minutes or until done. Makes one 9 - 13" pan or one 2-layer 9" round cake. Gh2 tsp. baking soda 1/2 tsp. salt 2-1/4 cups sifted cake flour 1 cup dairy sour cream 1 cup boiling waterK American iled eggs (shelled) 1228c inaka@cap.or.jpd 45 mins.e 45 mins.f Mediumg Highm Best Fudge CakeB CakesC process product program progresso progresso makes proofing prosciuttoT prunes pt/120ml pt/500ml pudding pudding custard pumpernickel pumpkin pumpkin layer purchase purchased refreshing refried regards^ reggiano regularg regular-strength relations^ released relish remindo removedY rest^ restaurant ribbon riceA ricotta riesling teaspoon middle eastern spice teaspoon minced cilantro teaspoon minced gingerroot teaspoon minced peeled fresh ginger teaspoon olive teaspoon onion powder teaspoon oregano teaspoon paprika teaspoon pepper teaspoon pepper teaspoon saltq aspoon stick unsalted butter softened stick unsalted butter softened butter softened aspoon sauce teaspoon sugart teaspoon tabasco teaspoon thyme teaspoon thyme butter sauce butter lemon juice teaspoon thyme pepper teaspoon turmeric teaspoon vanillaZ teaspoon vanilla extract 2 pkg dry yeast 2/3 cup sugar, divided 1 cup warm water (105-115 degrees F) 1 tsp salt 1/2 cup butter or margarine, softened 1/2 cup shortening 1 cup boiling water 2 eggs, beaten 6 - 7 cups all-purpose flour, divided 1228c inaka@tdl.comd 25 mins.e 2 hrs & 30 mins.f Mediumm Recipe: Best Ever Yeast Rolls Ingredients: 2 pkg dry yeast 2/3 cup sugar, divided 1 cup warm water (105-115 degrees F) 1 tsp salt 1/2 cup butter or margarine, softened 1/2 cup shortening 1 cup boiling water 2 eggs, beaten 6 - 7 cups all-purpose flour, divided Method: Dissolve yeast and 1 teaspoon sugar in 1 cup warm water; let stand about 5 minutes. Combine remaining sugar, salt, butter, and shortening in a large bowl. Add boiling water, stirring until butter and shortening melt. C l done. ***NO LIQUID REQUIRED IN THIS RECIPE*** G"1 t. Salt 1 t. Soda 3/4 Cup ButterH AmericanL American Best Ever Yeast RollsB Breads & MuffinsC ManyD 2 pkg dry yeast 2/3 cup sugar, divided 1 cup warm water (105-115 degrees F) 1 tsp salt 1/2 cup butter or margarine, softened 1/2 cup shortening 1 cup boiling water 2 eggs, beaten 6 - 7 cups all-purpose flour, divided 1228c inaka@cap.or.jpd 30 mins.e 30 mins.f Highg Highm Best Ever Yeast RollsB Breads & MuffinsC ManyD 2 pkg dry yeast 2/3 cup sugar, divided 1 cup warm water (105-115 degrees F) 1 tsp salt 1/2 cup butter or margarine, softened 1/2 cup shortening 1 cup boiling water 2 eggs, beaten 6 - 7 cups all-purpose flour, divided seasoned worcestershire sauce sesame garlic minced whole boneless chicken breasts halved whole garlic cloves peeled yolks sprigs tarragon 2-1/2 2-1/4 2-1/4 light brown sugar lightly packed 2-1/4 sifted flour kidney beans peppers garlic cloves garlic tablespoons all-purpose flour 2-inchW piece green ginger flour unbleached unsiftedJ raisins undiluted evaporated water all-purpose flour buttermilk~ light cream half-and-half 1228c inaka@tdl.comd 45 mins.e 2 hrsf Mediumg Mediumm Recipe: Black Bean Chili With Oranges Ingredients: In a 5- to 6-quart pan (with lid), combine: 2 large (about 1 pound, total) onions, chopped 2 cloves garlic, pressed or minced 1 tblsp salad oil. Place over high heat. Stir often until onions are tinged with brown, about 8 minutes. 2 quarts regular-strength chicken broth 1 pound (about 2 1/2 C) dried black beans, sorted for debris and rinsed1 tblsp coriander seed 1 tsp whole allspice 1 tsp dried oregano leaves 3/4 tsp crushed Mediumg Mediumm Black Bean DipB AppetizersC 2 tablespoons vegetable oil 1 large red onion -- diced small 2 tablespoons garlic -- minced 1 pound dried black beans -- soak overnight 2 bottles beer -- of your choice 1 cup white vinegar 3 cups cold water 1/4 cup tomato catsup 1 tablespoon ground cumin Blachan Sambal for Claypot riceB SaucesC Dissolve yeast and 1 teaspoon sugar in 1 cup warm water; let stand about 5 minutes. Combine remaining sugar, salt, butter, and shortening in a large bowl. Add boiling water, stirring until butter and shortening melt. Cool slightly. Add dissolved yeast, stirring well. Add eggs and 3 cups flour, beating at medium speed of an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until doubled in bulk. Punch dough down; turn dough out onto a well-floured surface, and knead several times. Shape into 2-inch balls, and place in 3 greased 9-inch round pans. Cover and let rise in a warm place (85 degrees F), free from drafts, 30 to 40 minutes or until doubled in bulk. Bake at 325 degrees F for 20 to 25 minutes or until golden. Yield: 3 dozen. American pesto` pesto cheesecake piccata pick-a-piper pick-a-piper sauce pignons pineapple pineapple-fried pistachios pizza plain planksV platter plums poached polenta pomodoro poppers porkU potatoK potatoesE poulet poultry power prawn prawns press pressed prosciutto prunes pudding puffs pumpkin punishment puree purposeD quesadillas quiche quick radicchio raisin ramerino 3 pounds red snapper -- filleted Melted butter or margarine 1 tablespoon paprika 2 1/2 teaspoons salt 1 teaspoon onion powder 1 teaspoon red pepper 1 teaspoon garlic powder Dip fish in melted butter or margarine and then in mixture of seasonings. Cook in cast iron skillet, preheated until pan is very hot. Cook 2 minutes on one side, turn, and cook for another minute. This dish is very smoky to prepare; it cooks well outside on a grill or campstove. Gg3/4 teaspoon white pepper 3/4 teaspoon black pepper 1/2 teaspoon dry thyme 1/2 teaspoon oreganoK American 3 pounds red snapper -- filleted Melted butter or margarine 1 tablespoon paprika 2 1/2 teaspoons salt 1 teaspoon onion powder 1 teaspoon red pepper 1 teaspoon garlic powder 3/4 teaspoon white pepper 3/4 teaspoon black pepper 1/2 teaspoon dry thyme 1/2 teaspoon oregano 1228c inaka@tdl.comd 20 mins.e 5 mins.f ngs; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Pour over heated sizzling iron platter and serve. 2-1/2 tabs cooking oil 1/2 onion, cut into 1-inch squares 1/2 small green bell pepper, cut into 1-inch squares 1/2 small red bell pepper, cut into 1-inch squares 1/2 teas cornstarch, dissolved in 1 teaspoon water Heated sizzling iron platterK Chinese Marinade: 1 tab oyster Sauce 1 tab mince garlic 3/4 pound boneless, skinless chicken, cut into 1-inch pieces Seasonings 2 tabs chicken broth 1-1/2 tab Black Bean Garlic Sauce 1 tab Chinese rice wine or dry sherry 1 tab Chili Garlic Sauce 2-1/2 tabs cooking oil 1/2 onion, cut into 1-inch squares 1/2 small green bell pepper, cut into 1-inch squares 1/2 small red bell pepper, cut into 1-inch squares 1/2 teas cornstarch, dissolved in 1 teaspoon water Heated sizzling iron platter 1228c Yan can cookd 30 mins.e 25 mins. CSs of sauce In an open pan: Use same ingredients as above. Boil soaked peas in fresh Middle Eastern` In the pressure cooker: 2 1/2 cups hummus, soaked overnight with hay tsp. soda 1 cup taheeni 1 1/2 cups lemon juice, or more to taste 1 1/2 tsp. salt 5 cloves garlic 2 Tbsp. chopped parsley 1228c inaka@tdl.comd Overnighte 4 hrsf Mediumg Highm Recipe: Chick Peas with Sesame Oil Sauce Ingredients: In the pressure cooker: 2 1/2 cups hummus, soaked overnight with hay tsp. soda 1 cup taheeni 1 1/2 cups lemon juice, or more to taste 1 1/2 tsp. salt 5 cloves garlic 2 Tbsp. chopped parsley Method: Wash peas well and pick over. Place in pressure cooker with water to cover and salt. Cook 20 minutes under pressure. Press cooked peas through sieve or food mill. To the pea puree slowly add taheeni and lemon juice, alternately. Add garl tab Black Bean Garlic Sauce 1 tab Chinese rice wine or dry sherry 1 tab Chili Garlic Sauce bi'ajeen biryani biscuits bisque blachan blachan sambal claypot black black chicken black chili oranges black black forest cherry black russian blackberry blackberry ketchup blackened blackened snapper blackhawk blender blender spinach sauce bliss blodig blodig bloody bloody bloody blueberry blueberry cobbler blueberry muffins blueberry muffins blueberry quick bread boiled boiled dressing bonbons bonbons boiled d'agneau l'orientale bourbon bourbon blackhawk bourbon cobbler bourbon crusta bourbon daisy bourbon 1 t Salt 1/2 t Pepper 3 Potatoes, Medium 3 T Butter 2 Eggs, Large 4 Apples, Tart 1/2 c Bread Crumbs, Fine, Dry * Ground beef should only be ground once and be the leanest you can get.K German h1 1/2 c Onions, Minced 1/4 lb Mushrooms, Sliced 2 T Vegetable Oil 1 lb Ground Beef, Coarse Grind * 1 c Beef Broth 5/8 t Nutmeg 1/2 t Worcestershire Sauce 1 t Salt 1/2 t Pepper 3 Potatoes, Medium 3 T Butter 2 Eggs, Large 4 Apples, Tart 1/2 c Bread Crumbs, Fine, Dry * Ground beef should only be ground once and be the leanest you can get. inaka@tdl.com 30 mins.e 1 hr & 30 mins.f Mediumg Mediumm Jalapeno Deviled EggsB AppetizersC 1/3 cup mayonnaise 1 T. ground cumin 2 T. chopped capers 1 1/2 T. prepared mustard 2 jalapenos, seeded and finely chopped Ground red chiles Chopped cilantro 1 tbsp butter 6 oz. sesame bread sticks, crushed 1/2 cup melted butter 2-1/2 lbs cream cheese 1/2 lb smooked salmon, chopped 1/2 cup minced onion 1/4 cup minced fresh basil 4 eggs inaka@tdl.com 2 hrs & 30 mins.e 50 mins.f Highg Highm Recipe: Smoked Salmon Cheesecake Ingredients: 1 tbsp butter 6 oz. sesame bread sticks, crushed 1/2 cup melted butter 2-1/2 lbs cream cheese 1/2 lb smooked salmon, chopped 1/2 cup minced onion 1/4 cup minced fresh basil 4 eggs Method: Preheat oven to 350 . Butter a 9-inch springform pan. In a bowl, mix the bread stick crumbs with the melted butter. Press the crumb mixture in the bottom and up about 1/2 inch on the sides of the pan. Chill for 20 minutes. In a mixer, beat the cream chees Can be made 2 days before serving.....take out of the refrigerator at least 2 hours before serving to bring it to room temperature. American One day when I was making black bean soup in the East Coast Grill, it turned out much too thick. Since it was too late in the day to adjust it, I did what any cook would do -- changed it from a soup to a dip. As it often turns out in the world of food, out of failure came a new creation. 1 tablespoon chili powder 1 tablespoon dry mustard 1 teaspoon ground cinnamon 1 tablespoon fresh red or green chile of your choice -- minced 1 cup sour cream 1/2 cup fresh cilantro -- chopped 1/4 cup lime juice -- about 2 limes salt and pepper -- to tasteK Mexican AppetizersC 2 tablespoons vegetable oil 1 large red onion -- diced small 2 tablespoons garlic -- minced 1 pound dried black beans -- soak overnight 2 bottles beer -- of your choice 1 cup white vinegar 3 cups cold water 1/4 cup tomato catsup 1 tablespoon ground cumin sp seed). Mexican Small Kibba Pies (Meals)C The stuffing: 2 pounds lean ground lamb (or beef) 1 chopped medium onion 1 teaspoon salt 1 teaspoon Middle Eastern spice water for boiling the Kibba 1 tablespoon salt Assembly directions: To make the stuffing, mix all the stuffing ingredients except the water and the 1 tablespoon salt, kneed well, then set aside. Wet your hands before handling the dough to prevent sticking. If dough has gotten hard, wet it with little water then kneed it to a soft consistency. From the dough (which will be the shell), place a sphere the size of a ping pong ball in the palm of your hand. Supporting the dough sphere in your palm by gently cuffing your palm, make a hole i chives, thyme, sage OR 2-3 tsp. dried herbs of your choice 4 Tbsp. grated Cheddar Cheese 1 1/2 Tbsp. Parmesan Cheese a inaka@cap.or.jp 15 mins.e 1 Hourf Mediumg Mediumm garlic mincedV light sauce olive onion chopped fresh juice parsley chopped peanut shortening melted sugar vinegar balsamic white wasabiV tblsp cornstarch stirred water tblsp all-purpose flour tblsp almond flavored liqueur amaretto tblsp baking powder tblsp brown sugar tblsp butter tblsp butter melted tblsp butter margarine tblsp capers tblsp chopped crystallized ginger ginger opped crystallized ginger capers tblsp capers margarine tblsp capers tblsp capers tblsp capers margarine tblsp capers chopped coriander leaves tblsp chopped crystallized ginger skino skin-onw skinless skinnedV skins skipped slicedL sliced pieces In a large saucepan, heat the oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until it begins to turn dark, about 5 to 7 minutes. Add the garlic and cook, stirring, for an additional 30 seconds. Add the drained beans, beer, vinegar, and water and bring the mixture to a boil. reduce the heat to low and simmer for abouit 1 1/2 hours, stirring occasionally, until the beans are mushy, adding more beer or water if the mixture becomes too dry. Remove from the heat, add the catsup, cumin, chili powder, mustard, cinnamon, and chile pepper, and mix well. Allow to cool slightly (about 20 minutes), then puree the mixture in a blender or food processor until very smooth. With the mixture still in the blender or food processor, add the sour cream, cilantro, lime juice, salt, and pepper. Blend briefly, just until well mixed. If the mixture is too thick, thin it with more beer. This mixture will keep, covered and refrigerated, about 4 da inaka@tdl.com 30 mins.e 25 mins.f Highg Highm Recipe: Black Forest Cherry Cake Ingredients: 6 Eggs, Large 1 c Sugar 1 t Vanilla Extract 4 oz Unsweetened BakingChocolate* 1 c Flour, Sifted 1/4 c Sugar 1/3 c Water 2 T Kirsch FILLING : 1 1/2 c Confectioners' Sugar 1/3 c Butter, Unsalted 1 Egg Yolk, Large 2 T Kirsch Liqueur TOPPING: 2 c Sour Cherries, Canned, Drain 2 T Confectioners' Sugar 1 c Cream; Heavy, Whipped 8 oz Semisweet Chocolate Bar (1) * There should be 4 squares of chocolate and it should be . Allow to cool slightly (about 20 minutes), then puree the mixture in a blender or food processor until very smooth. With the mixture still in the blender or food processor, add the sour cream, cilantro, lime juice, salt, and pepper. Blend briefly, just until well mixed. If the mixture is too thick, thin it with more beer. This mixture will keep, covered and refrigerated, about 4 da rane from the remaining fruit. Thinly slice fruit crosswise. Remove any seeds. After the beans become tender, raise heat to high, uncover, and boil until most of the liquid evaporates, about 10 - 15 minutes. (Reduce the heat and stir occasionally as mixture thickens.) Remove beans from heat and stir in: 1 tsp zest, the 1/2 C juice. Ladle beans into serving bowls. Place the sliced fruit equally on top of the beans in each bowl. Add to taste: sour cream, fresh cilantro (coriander) sprigC/s, salt. Garnish with the remaining 1 tsp zest. 2 quarts regular-strength chicken broth 1 pound (about 2 1/2 C) dried black beans, sorted for debris and rinsed1 tblsp coriander seed 1 tsp whole allspice 1 tsp dried oregano leaves 3/4 tsp crushed dried hot red chilies 6 cardamom pods, hulls removed (1/4 tsp seed). Mexican plain planters platter please plenty plumR plums plumsstemmed plusp poachingf poaching liquidf iquidf liquidf quidf poachingf poaching liquidf 5 Feet med. (2-in diam) casing 4 1/2 lb lean pork butt, cubed 1/2 lb pork fat, cubed 2 1/2 T salt, or to taste 3 t freshly coarse ground black 3 t fennel seed Crushed red pepper to taste 2 cloves garlic, finely minced 1 t anise seed (optional) 1. Prepare the casings. 2. Grind the meat and fat together through the coarse disk. 3. Mix the remaining ingredients together with the meat and fat. 4. Stuff the mixture into casings and twist off into three- or four-inch links. 5. Refrigerate and use within three days or freeze. Italian` 5 Feet med. (2-in diam) casing 4 1/2 lb lean pork butt, cubed 1/2 lb pork fat, cubed 2 1/2 T salt, or to taste 3 t freshly coarse ground black 3 t fennel seed Crushed red pepper to taste 2 cloves garlic, finely minced 1 t anise seed (optional) inaka@tdl.com 1 hr & 15 mins.e Nonef Highg Highm 1228c inaka@tdl.comd 30 mins.e 20 mins.f Mediumg Mediumm Recipe: Scampi Rockefeller Ingredients: 1/2 pound large uncooked shrimp, shelled, deveined 1 tablespoon olive oil 6 large garlic cloves, chopped 1 bunch green onions, chopped 1/2 10-ounce package ready-to use fresh spinach leaves, stemmed if desired 1 bunch basil leaves, coarsely chopped 2 tablespoons grated Romano cheese 1/2 teaspoon hot pepper sauce (such ass Tabasco) 1/2 teaspoon (or more) white wine vinegar 3 tablespoons Pernod or other anise-flavored liqueur Method: Preheat o 2-pound) piece salmon 3 tbs salt 3 tbs sugar 1 tbs crushed peppercorns 1/2 bunch dill Mustard-Dill Sauce basil leaves, coarsely chopped 2 tablespoons grated Romano cheese 1/2 teaspoon hot pepper sauce (such ass Tabasco) 1/2 teaspoon (or more) white wine vinegar 3 tablespoons Pernod or other anise-flavored liqueurK American minsJ Chris Schlesinger d Overnighte 25 mins.f Highg Highm Recipe: Black Bean Dip Ingredients: 2 tablespoons vegetable oil 1 large red onion -- diced small 2 tablespoons garlic -- minced 1 pound dried black beans -- soak overnight 2 bottles beer -- of your choice 1 cup white vinegar 3 cups cold water 1/4 cup tomato catsup 1 tablespoon ground cumin 1 tablespoon chili powder 1 tablespoon dry mustard 1 teaspoon ground cinnamon 1 tablespoon fresh red or green chile of your choice -- minced 1 cup sour cream 1/2 cup fresh cilantro -- chopped 25 mins.f Highg Highm Black RussianB CocktailsC 1D$1 1/2 ounces vodka 1/2 ounce KahulaFbPour both of the ingredients into an old fashioned glass almost filled with ice cubes. Stir well.K RussianL 1.5885N 962.2`%1 1/2 ounces vodka 1/2 ounce Kahula a 1228c inaka@tdl.comd Nonee Nonef Noneg Blackberry KetchupB PreservesC ManyD 4 lb (2 kg) ripe blackberries (about 3 1/2 quarts [3 1/2 liters]) 2 lb (1 kg) brown sugar 2 cups (1/2 liter) vinegar 2 teaspoons (10 ml) ground cloves 2 teaspoons (10 ml) ground cinnamon 1 teaspoon (5 ml) ground allspiceF Cook the blackberries slowly for two hours with the sugar vinegar cloves cinnamon and allspice. When all is soft put into jars and cover. Process.Makes about 5 pints (2 1/2 liters).K American` 4 lb (2 kg) ripe blackberries (about 3 1/2 quarts [3 1/2 liters]) 2 lb (1 kg) brown sugar 2 cups (1/2 liter) vinegar 2 teaspoons (10 ml) ground cloves 2 teaspoons (10 ml) ground cinnamon 1 teaspoon (5 ml) ground allspice 1228c inaka@tdl.comd 20 mins.e 2 hrsf Mediumm Blackened Red SnapperB FishC 1228c inaka@tdl.comd 20 mins.e 2 hrsf Mediumm Blackened Red SnapperB FishC ula a 1228c inaka@cap.or.jpd Nonee Nonef Noneg pound fresh fettucine pound fresh green chilies diced pound fresh sliced mushrooms pound fresh spinach washed drained stems removed pound ground pound ground pound ground turkey pound large 31-35 pound shrimp shelled deveined pound large carrots peeled pound uncooked shrimp peeled deveined pound mushrooms slicedT pound parsnips peeled pound periciatelli pound pickled rinsed cubes pound tenderloin trimmed excess pound beans soaked overnight pound kidney beans meaty beans meaty pound kidney beans meaty cubes ckled rinsed cubes ients cherry sauce vinegar quart golden broth quart onion chopped bouillon boullion bound bouquet bouquet garni bouquet including parsley thyme oregano basil laurel bourbonD boursin bow-ties -ties ow-ties -ties bowls branche branches brand brands brandyU breacrumbssoaked breadg taste switzerland style department taste switzerland style culinary excursions through switzerland sigloch edition scotting kcbbs scottingf edward zuckermang recipes arabian night chile-heads recipe collection gluten-free gourmet living kitchen carol linkkila north italian cookbook sundays moosewood restaurant cookbook frugal frugal gourmet garden germany globus gluten-free gourmet gourmet smith Blender Spinach SauceB SaucesC ManyD 1 cup chopped/washed/drained spinach 2 tblsp olive oil 1/2 cup no fat plain yogurt crushed garlic, dried basil 1 handful of fresh chopped parsley Juice from one lemon 2 tblsp crumbled feta cheese Whirl all ingredients -- except Feta cheese -- until chunky-smooth. Add warm water to thin a little if necessary. Cook pasta (al dente). Toss pasta with a little margarine then add sauce -- mix very well -- add feta cheese and toss again. Italian` 1 cup chopped/washed/drained spinach 2 tblsp olive oil 1/2 cup no fat plain yogurt crushed garlic, dried basil 1 handful of fresh chopped parsley Juice from one lemon 2 tblsp crumbled feta cheese 1228c inaka@tdl.comd 20 mins.e Nonef Blodig Sven (Bloody Sven)B CocktailsC 12 ounces of tomato juice 6 ounces of Absolut 5 table spoons of Tabasco 1 Habanero (dried and crushed) 2 pinches of garlic salt 2 ounces of lime juice nG)1/2 t. Minces Onion 1 or 2 T. Lemon JuiceK AmericanL 0`y1/2Cube Margarine 2 T. Mayonnaise Dash - Garlic Salt Dash - Salt Dash - Pepper 1/2 t. Minces Onion 1 or 2 T. Lemon Juicea 1228c inaka@tdl.comd 10 mins.e 5 mins.f Recipe: Leonie s Broiled Salmon Sauce Ingredients: 1/2Cube Margarine 2 T. Mayonnaise Dash - Garlic Salt Dash - Salt Dash - Pepper 1/2 t. Minces Onion 1 or 2 T. Lemon Juice Method: Melt entire mixture stirring constantly. Add Salmon & turn to cover both sides. Broil about 5 to 8 minutes on each side depending how thick the fillet are. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine fromB` Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ w.tdl.com/~inaka/inakasoft/ American AZThoroughly stir ... this is fantastic and can only be augmented by reading Swedish poetry! Swedish` 12 ounces of tomato juice 6 ounces of Absolut 5 table spoons of Tabasco 1 Habanero (dried and crushed) 2 pinches of garlic salt 2 ounces of lime juice 1228c inaka@tdl.comd Nonee Nonef Noneg Mediumm Recipe: Blodig Sven (Bloody Sven) Ingredients: 12 ounces of tomato juice 6 ounces of Absolut 5 table spoons of Tabasco 1 Habanero (dried and crushed) 2 pinches of garlic salt 2 ounces of lime juice Method: Thoroughly stir ... this is fantastic and can only be augmented by reading Swedish poetry! Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inakB7a/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ Blueberry Muffins IIB Breads & MuffinsC ManyD 1 3/4 cups flour 6 Tbsp sugar 2 1/2 tsp baking powder 3/4 tsp salt 1 egg beaten 3/4 cup milk 1/3 cup cooking oil 3/4 cup blueberries 1 tsp lemon peel (optional) (1) Preheat oven to 400 deg. F. Stir together the flour, sugar, baking powder, and salt. Make a well in the center. (2) In a separate bowl, combine the egg, milk, and oil. (3) Add egg mixture, all at once, to the flour mix ture. Stir just until moistened. Yes, the batter should be lumpy. (If you try to stir all the lumps out, your muffins will be very tough.) (4) Carefully fold in blueberries and optional lemon peel. (5) Grease muffin cups, or line with ps, the batter should be lumpy. (If you try to stir all the lumps out, your muffins will be very tough.) (4) Carefully fold in blueberries and optional lemon peel. (5) Grease muffin cups, or line with p ciderP cilanto cilantr cilantroo cilantro preferably fresh cilantro/parsley ciltrano arsley cinnamon stick cracked cinnamon sticks sticks cinnamon-sugar circles circular citron citrons citrus city^ claim clams clarified class classic classical clayton'sk cleanedY Vl in pan. Notes: Do not use the blueberries in heavy syrup, use butter not margarine. If you want to use apB ple instead, use about 2 1/2 cups, chopped into small pieces, and then sprinkled with cinnamon-sugar. These muffins are HUGE and really good (and I'm not usually a muffin fan). 2 1/2 ounces vodka 5 ounces tomato juice 1/2 ounce lemon juice 1/8 t. black pepper 1/8 t. salt 1/8 t. celery seed 3 dashes Worcestershire sauce 1 dash Tabasco sauce 1 lime wedgea 1228c inaka@tdl.comd 5 mins.e Nonef Noneg Recipe: Bloody Mary Ingredients: 2 1/2 ounces vodka 5 ounces tomato juice 1/2 ounce lemon juice 1/8 t. black pepper 1/8 t. salt 1/8 t. celery seed 3 dashes Worcestershire sauce 1 dash Tabasco sauce 1 lime wedge Method: In a shaker half filled with ice cubes, combine the vodka, tomato juice, lemon juice, pepper, salt, celery seed, Worcestershire, and Tabasco. Shake well. Strain into a highball glass almost filled with ice cubes. Garnish with the celery and the lime wedge. AdditionB al Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 1 (3 1/2 lb.) chicken, cleaned and patted dry 2 garlic cloves, unpeeled and crushed 1 sprig fresh rosemary or 1 teaspoon dried salt and pepper 1 tablespoon butter, softened 1 tablespoon olive oil fresh rosemary sprigs for garnish Preheat oven to 450 degrees. Put the garlic and rosemary in the cavity of the chicken, andsprinkle it with salt and pepper. Truss the chicken. Rub the skin of the chicken with the butter and olive oil, and season it with salt and pepper. Roast the chicken on the rack of a roastin g pan, brushing it with the pan juices, for 20 to 25 minutes, or until golden brown. Lower the oven temperature to 375 degrees and roast the chicken, basting it frequently with the pan juices, for 30 to 35 minuteB s more, or until the juices run clear. Let the chicken rest, loosely covered foil, for 10 minutes. Remove the trussing strings. Garnish with the rosemary sprigs. Serve the chicken with the pan juices. Italian anaheim chile peppers stemmed seeded chopped coarse anchovy fillets leaves beefsteak tomatoes squeezed their seeds flour cloves garlic chopped cloves garlic minced broth waterr shredded mixed salad greens peeled diced waterc olive waterc water fresh heads 1/2oz/125g 1/2oz/15g 1/2oz/15g low-fat spread 1/2tsp 1/2tsp baking powder 1/2tsp fresh marjoram leaves 1/2tsp sauce 1/2tsp thyme butter unsalted crisco butter unsalted large orange juice AmericanL 3 C. Blueberries 1 1/2 C. Sugar 1 t. Lemon Juice 1 T. Butter Batter: 3 T. Butter 4 T. Sugar 1 Egg 1/2 t. Vanilla 1 1/2 C. Flour 2 t. Baking Powder 1/2 t. Salta 1228c inaka@tdl.comd 20 mins.e 25 mins.f Mediumg Mediumm Recipe: Blueberry Cobbler Ingredients: 3 C. Blueberries 1 1/2 C. Sugar 1 t. Lemon Juice 1 T. Butter Batter: 3 T. Butter 4 T. Sugar 1 Egg 1/2 t. Vanilla 1 1/2 C. Flour 2 t. Baking Powder 1/2 t. Salt Method: Wash and gently strain berries. Continue with sugar and lemon juice in a saucepan. Cook gently for 10 to 15 minutes or until mixture begins to boil. If mixture is not juicy enough, gently crush berries. If necessary, thicken syrup with a little cornstarch. Butter the bottom of 9 x9 pan and pout berries in. For batter, cream butter with sugar. Beat in egg and vanilla. Sift remaining ingredients and beat into batter. Spoon over berries and bake at 350 for 25-30 minutes. hourV pple instead, use about 2 1/2 cups, chopped into small pieces, and then sprinkled with cinnamon-sugar. These muffins are HUGE and really good (and I'm not usually a muffin fan). American` 1/2 cup butter 1 1/4 cups sugar 2 eggs 2 cups flour 2 tsp baking powder 1/2 tsp salt 2 1/2 cups blueberries 1/2 cup milk sugar for topping 1228c inaka@tdl.comd 25 mins.e 25 mins.f Highm Recipe: Blueberry Muffins Ingredients: 1/2 cup butter 1 1/4 cups sugar 2 eggs 2 cups flour 2 tsp baking powder 1/2 tsp salt 2 1/2 cups blueberries 1/2 cup milk sugar for topping Method: Cream butter & sugar; add eggs and mix well. Sift dry ingredients and add to creamed mixture alternately with milk. Fold in blueberries. Pour into paper-lined muffin pan, dividing whole batter among 12 cups, and sprinkle with sugar. Bake at 375 degrees for 20-25 minutes--sometimes takes a bit longe American rD`2 1/2 C. All Purpose Flour 3/4 C. Sugar 1 T. Double Acting Baking Powder 1/2 t. Salt 6 T. Butter {Preheat the oven to 350 . Grease and flour a 9x5 loaf pan. In a large bowl, with a fork, mix flour, sugar, baking powder, and salt. With pastry blender or 2 knives, used in a scissor like fashion, cut in butter until mixture resembles fine crumbs. Then, stir in walnuts. Add remaining ingredients one at a time, pour into loaf pan. Bake for 1 hr 35 mins to 1 hr 45 minutes. GI3/4 C. Chopped Walnuts 2 Eggs 1 C. Milk 1 t. Vanilla 1 1/2 C. BlueberriesK AmericanL 2 1/2 C. All Purpose Flour 3/4 C. Sugar 1 T. Double Acting Baking Powder 1/2 t. Salt 6 T. Butter 3/4 C. Chopped Walnuts 2 Eggs 1 C. Milk 1 t. Vanilla 1 1/2 C. Blueberriesa 1228c inaka@tdl.comd 45 mins.e 1 hr & 45 mins.f Boiled DressingB SaucesC 2DI1/4 cup cider vinegar 1 tsp salt 1/4 tsp pepper 3 egg yolks 1/4 cup cream aper bake cups; fill each 2/3 full. (6) Bake at 400 deg. F for 20-25 minutes, or until golden brown. Remove from pans; serve warm with butter. NOTES The less you stir once you've combined the two mixtures, the better your muffins will be. (To a point-but overmixing is much more common than undermixing.) Frozen blueberries work fine, if you can't get hold of fresh berries. I'm sure other kinds of fruit will work fine, too, but I haven't tried them. These muffClins won a blue ribbon during the years that I was eligible for the Dade County (Miami, Forida) Youth Fair. (Makes 12 muffins)K American` 1 3/4 cups flour 6 Tbsp sugar 2 1/2 tsp baking powder 3/4 tsp salt 1 egg beaten 3/4 cup milk 1/3 cup cooking oil 3/4 cup blueberries 1 tsp lemon peel (optional) (Makes 12 muffins)a 1228c Better Homes & Gardensd 25 mins.e 25 mins.f Mediumg Highm Blueberry Quick BreadB Breads & MuffinsC butter margarine butter margarine softened butter other shortening buttermilk canned green chiles canned green chiles carrots diced catsup catsup champignons paris sliced cheddar cheese grated chicken bouillon broth chicken broth chicken stock chili sauce chinese vinegar chives chopped rough chopped broccoliC chopped fennel chopped fresh basil chopped fresh cilantro chopped fresh rosemary about 1/2-ounce packages chopped green onion chopped green onions chopped green pepper chopped lettuce chicken broth every cooked every soaked beans filling large filling1 stick tablespoons tablespoon unsalted frostingZ marinadeU seasoningH all-purpose flour dough filling gravy shell syrupc topping stick butter melted topping formerly formerly preparation sauce least found medium large potatoes fragrance found eenet freezek freezer^ freezes^ freezing french Heat the vinegar in a double boiler and add salt and pepper. Beat the egg yolks in a bowl and pour the warm vinegar over while stirring. Return to double boiler and cook and stir until creamy. Remove from heat and add the cream. Chill. For fruit or cole slaw. American`J1/4 cup cider vinegar 1 tsp salt 1/4 tsp pepper 3 egg yolks 1/4 cup cream 1228c inaka@tdl.comd 10 mins.e 15 mins.f Highg Mediumm Recipe: Boiled Dressing Ingredients: 1/4 cup cider vinegar 1 tsp salt 1/4 tsp pepper 3 egg yolks 1/4 cup cream Method: Heat the vinegar in a double boiler and add salt and pepper. Beat the egg yolks in a bowl and pour the warm vinegar over while stirring. Return to double boiler and cook and stir until creamy. Remove from heat and add the cream. Chill. For fruit or cole slaw. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recip *ware: http://www.tdl.com/~inaka/inakasoft/ Middle Eastern 1 kg of potatoes 1 cup of Burghul (soaked in water) [alternatively called Bulgur] 1/2 cup of flour 2 onions (chopped) 3 cloves of garlic (chopped) 1 bunch of fresh cilantro (or coriander) chopped salt to taste 1 g of ground white pepper 1 g of ground black pepper 1 pinch of cumin 1 pinch of Jawzet al Teeb spice (I do not know the English translation for this spice, I guess can be skipped) 150 g of olive oil 1228c inaka@tdl.comd 15 mins.e 20 mins.f Mediumg Mediumm Potato SoupB SoupsC 6 strips bacon 3 baking potatoes, peeled and diced 2 stalks celery, chopped 1 medium onion, chopped 3 cups milk salt and pepper Fry bacon until crisp. Drain and reserve 2 teaspoons fat. Barely cover potatoes with water. Add celery and onion and 2 teaspoons bacon fat. Bring to a boil and cook until tender. Add milk and puree soup. Return to heat, add crumbled bacon and salt and pepper. Heat until warm. ve oil thinlyS third makes hollandaise lemony fragrance program shareware please browse template actually calls krispies Boston Baked Bean GratinB VegetablesC h sides in hot butter. Spread the mushrooms over the cutlets and cover each one with slice of ham and sliceof cheese.Stir the tomato pur e into the fat used for frying the meat. Mix with the rest of the flour add a teaspoon seasoning and 100 ml/2 and hlaf fl ozwater. Bring to boil for 3 minutes. Spread this sauce in a bottom of a fireproof dish and arrange the cutlets on top. Brown under a hot grill for5-8 minutes until these cheese melts. Hungary` 8 veal cutlets 150 g/6 oz butter or margarine 100 g/4 oz tomato puree 50g/ 2 oz flour 250 g/10 oz mushrooms (fried in butter and chopped) 8slices of ham 8 slices of fat cheese seasoning salt a 1228c inaka@cap.or.jpd 25 mins.e 10 mins.f Mediumg Mediumm Boston Baked Bean GratinB VegetablesC Chinese`,1 cup long grain rice 2 cups water a uA%Borj kotlett magyar dra (Veal)B 30 mins.e 30 mins.f Highg Mediumm Recipe: Pork Piccata Ingredients: Tomato sauce 30cc vegetable oil 10g butter 1/2 clove garlic, minced 20g bacon, cut into thin strips 50g onion, sliced 30g celery, sliced 50g carrot, cut into thin rectangles 2 Tbsp. flour 2 tomatoes, parboiled, peeled, seeds removed, and chopped 200cc tomato puree Dash of salt and pepper 800cc bouillon 8 pieces pork fillet (sliced) Dash of salt and pepper 20g Parmesan cheese, grated Flour 3 eggs, beaten 1 Tbsp. vegetable oil 10g butter Green beans, boi t salt 1/2 c lime juice 3/4 c soy sauce 3/4 c gran. sugar 1 t fresh grated ginger 2 cloves garlic, minced a inaka@tdl.com 25 mins.e 3 and a 1/2 hoursf Highg Mediumm Pork Roast IIB PorkC dumpling dumplings dutch dutch cream dutch pancakes dynamite dynamite chili beans biscuits rolls salad sandwiches eggplant eggplant timbale casserole eggrolls erole eggrolls tomato casserole eggrolls eggrolls eggrolls garlic scallions limeo ghanoogeb ghanoush ginger gobiF grape gratin greek] greens groseilles habaneroo hainanese harriet health heartsT horseradisht hummus hummus taheeni hungarian^ long-grain white rice_ loosely packed flour loosely packed fresh cilantro low-fat cottage cheese lowfat cottage cheese lukewarm water margarine mascarpone cheese mayonnaise milkt scalded monterey cheese shredded monterey cheese shredded paprika mozzarella cheese strips burghul soaked water alternatively called bulgur heavy cream water stock parmeasan cheese grated pickling lime[ plain yogurt plain yogurt low-fat nonfat tablespoons whole wheat flour raisins regular white mushrooms chopped finely riesling 2 slices bacon, cut into 1/2-inch pieces 1/2 cup chopped onion 1 8-ounce can whole tomatoes, drained and chopped 2 tablespoons molasses 1 tablespoon Worcestershire sauce a pinch dried hot red pepper flakes a 16-ounce can pink or black beans, rinsed and drained In a 7- to 8-inch flameproof skillet cook bacon over moderate heat until crisp and spoon off all but 1 tablespoon fat. Add onion and cook, stirring, until softened. Stir in tomatoes, molasses, Worcestershire sauce, red pepper flakes, beans, and salt to taste and simmer until liquid is thickened, about 5 minutes. Preheat broiler. In a small bowl stir together oil and mustard and add crumbs, tossing to combine ingredients well. Sprinkle crumbs over beans and broil about 4 inches from heat B2until topping is crisp and golden, 1 to 2 minutes. GM1 tablespoon vegetables oil 1 teaspoon Dijon mustard 1/4 cup dry bread crumbsK American iFor the topping 1/2 stick (1/4 cup) butter, melted 2/3 cup firmly packed light brown sugar 3 cups 1-inch chunks fresh pineapple (about 1 pineapple) For the cake 1 1/2 cups all-purpose flour 1 1/2 teaspoons double-acting baking powder 1/2 teasp salt 1/2 teasp cinnamon 1 stick (1/2 cup) butter, softened 2/3 cup sugar 2 large eggs 1 teasp vanilla 3/4 cup milk Make the topping: In a small bowl stir together well the butter and the brown sugar and spread the mixture evenly in a well-buttered 9- by 2-inch round cake pan. Pat the pineapple very dry between several thicknesses of paper towel and arrange it evenly on the sugar mixture. Make the cake: Preheat the oven to 350 F. Into a bowl sift together the flour, the baking powder, the salt, and the cinnamon. In another bowl with an electric mixer cream the butter with the sugar until the mixture is 26-ounce 26-ounce spaghetti sauce ounce tomatoes 28-ounce 28-oz 29-ounce 2in/5cm 2lbsS potatoes peeled thinly dicedS butter margarine 2oz/60 2oz/60 minced/ground 2oz/60g 2oz/60g bamboo shoots sliced 2oz/60g straw mushrooms halved 29-ounce 2in/5cm 2in/5cm 6-inch tortillas wedges about 7-inch bread eighths casings soaked cooked lasagna noodles crushed dried garnish Heat oven to 350 F. Mix cinnamon and sugars together. Brush both sides of bread with margarine and place on cookie sheet. Sprinkle with cinnamon and sugar mixture and toast in oven approx 5 min. Cool and cut into cubes or crumble gently into casserole. Mix eggs, leftover sugar mixture, vanilla, and salt and add to scalded milk slowly. Sprinkle raisins over bread and pour milk mixture over all. Place casserole in 9x9x2 square pan on oven rack; pour very hot water (1 in deep) into panB . Bake until knife inserted half way between edge and center comes out clean, 65-70 min. Remove from oven. Serve warm or cool. GF1/3 cup white sugar 1 tsp vanilla dash of salt 2 1/2 cups scalded milkK American` 6 slices bread 1/2 cup margarine, melted 1/2 cup packed brown sugar 1/2 tsp ground cinnamon 1/3-1/2 cup raisins 3 eggs slightly beaten 1/3 cup white sugar 1 tsp vanilla dash of salt 2 1/2 cups scalded milka 1228c inaka@tdl.comd 15 mins. Gourmet March 1994 15 mins.e 15 mins.f Mediumg Highm Recipe: Boston Baked Bean Gratin Ingredients: 2 slices bacon, cut into 1/2-inch pieces 1/2 cup chopped onion 1 8-ounce can whole tomatoes, drained and chopped 2 tablespoons molasses 1 tablespoon Worcestershire sauce a pinch dried hot red pepper flakes a 16-ounce can pink or black beans, rinsed and drained 1 tablespoon vegetables oil 1 teaspoon Dijon mustard 1/4 cup dry bread crumbs Method: In a 7- to 8-inch flameproof skillet cook bacon over moderate heat until crisp and spoon off al , drained and chopped 2 tablespoons molasses 1 tablespoon Worcestershire sauce a pinch dried hot red pepper flakes a 16-ounce can pink or black beans, rinsed and drained 1 tablespoon vegetables oil 1 teaspoon Dijon mustard 1/4 cup dry bread crumbs Method: In a 7- to 8-inch flameproof skillet cook bacon over moderate heat until crisp and spoon off al erB CocktailsC yDp1 t. superfine sugar 3 ounces club soda crushed ice 2 ounces bourbon 1 strawberry 1 lime wedge 1 pineapple wedgeF In a large wine glass, dissolve the sugar in the club soda. Almost fill the glass with crushed ice. Add the bourbon. Garnish with the strawberry, the lime and the pineapple wedges.K AmericanL 0`q1 t. superfine sugar 3 ounces club soda crushed ice 2 ounces bourbon 1 strawberry 1 lime wedge 1 pineapple wedge 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Bourbon Cobbler Ingredients: 1 t. superfine sugar 3 ounces club soda crushed ice 2 ounces bourbon 1 strawberry 1 lime wedge 1 pineapple wedge Method: In a large wine glass, dissolve the sugar in the club soda. Almost fill the glass with crushed ice. Add the bourbon. Garnish with the strawberry, the lime and the pineapple wedges. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine f tailsC minsC Brased Chicken With PeppersB PoultryC 4DU3 red peppers 1 tblsp oil 1 tsp salt 1 lb chicken meat 1 oz fresh ginger 2 tblsp oil Core the peppers and cut into thin rings. Fry in the oil and salt for 1 minute. Add 2 tablespoons water, bring to the boil, cover and simmer for 2 minutes. Drain. Cut the chicken into 1 inch pieces. Chop the ginger finely, fry both chicken and ginger in oil for 1 minute. Add the sugar and sherry. Mix the cornstarch to a smooth paste with the soy sauce and add to the pan. Heat gently, stirring until slightly thickend. Add the peppers and cook for 1 minute. GBpinch of brown sugar 2 tsp sherry 1 tsp cornstarch 2 tsp soy sauceK Chinese` 3 red peppers 1 tblsp oil 1 tsp salt 1 lb chicken meat 1 oz fresh ginger 2 tblsp oil pinch of brown sugar 2 tsp sherry 1 tsp cornstarch 2 tsp soy saucea 1228c inaka@tdl.comd 20 mins.e 10 mins.f Mediumm Pastry: 5 cups all purpose flour 1/2 teaspoon salt 1 cup butter flavored crisco 3/4 cup ice cold water Filling:2 tablespoons margarine 1 medium onion, chopped 3/4 cup converted rice 1/2 cup chopped parsley 2 15 1/2 oz. cans red salmon, drained (reserve liquid) Sauce: 2 tablespoons margarine 2 tablespoons flour salmon juice and evaporated milk to make 1 1/2 cups 8 oz. cooked small shrimp 1/2 teaspoon dill weed 1/4 teaspoon Johnny's BNseason salt Assembly: 1 egg, beaten green olive slice for eye 1 lemon parsley prinkle a teaspoon of gelatine and a little lemon juice over each one. Mix together the mushrooms, peppers ans peas and share over each fillet. Sprinkle again with a teaspoon of gelatine powder and cover with theremaining fillets. Wrap the fillets tightly and fold in the edge of the foil. Seal well. Put the rools into boiling salted water, boil for 20-30 minutes. Lift the fish out of the water and leave to c In a shaker half filled with ice cubes, combine the bourbon, lemon juice, grendine, and sugar. Shake well. Pour into an old fashioned glass. Garnish with the orange slice and the cherry.K AmericanL 0`p2 ounces bourbon 1 ounce lemon juice 1/2 t. grenadine 1/2 t. superfine sugar 1 orange slice 1 maraschino cherry 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Bourbon Daisy Ingredients: 2 ounces bourbon 1 ounce lemon juice 1/2 t. grenadine 1/2 t. superfine sugar 1 orange slice 1 maraschino cherry Method: In a shaker half filled with ice cubes, combine the bourbon, lemon juice, grendine, and sugar. Shake well. Pour into an old fashioned glass. Garnish with the orange slice and the cherry. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer CuisinBfe from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ PoultryC peeledK peeler peels pencil pencil pepper taste_ peppercornsV peppered pepperidge peppermint pepperoni^ peppersI perfect persil| person personalo persuade petersburg petite petites philippines picked Beat 6 eggs. Add to the bowl, 1 qt milk, 1/2 - 3/4 cup sugar, 1 tsp vanilla. Place 3 1/2 cups dry bread cubes (about six thick slices or so), in a large and deep baking dish. Pour egg mixture over all. Bake in a 325 degree oven for 40 to 45 minutes or till a knife inserted near center comes out clean. Cool slightly before serving. Serve as is, with a sauce or just some whipped cream. American`O6 eggs 1 qt milk 1/2 - 3/4 cup sugar 1 tsp vanilla. 3 1/2 cups dry bread cubes 1228c inaka@tdl.comd 20 mins.e 45 mins.f Highg Highm Bread Pudding IIB DessertsC 6 slices bread 1/2 cup margarine, melted 1/2 cup packed brown sugar 1/2 tsp ground cinnamon 1/3-1/2 cup raisins 3 eggs slightly beaten hed ice. Add the bourbon. Stir well and garnish with the cherry and the lemon slice.K AmericanL Nonee Nonef Noneg AN1 duck Shallots ginger garlic S & P Marinade: Soy sauce Garlic Salt and sugar >Rub duck with marinade the night before. Heat oil in wok. Add duck breast down, with shallots, garlic, ginger S &P. Turn upside down; add water chesnuts; mushrooms, bamboo shoots, fermented red bean and leek, green onion extra soy and stock. Braise 1 hour then add cubed potatoes, braise another half hour and serve. Shitake mushrooms 5 soaked Julienned Bamboo shoots Water chestnuts 1 Tabs Fermented red bean curd 1 leek cut up 1 green onion cut up Broth Soy sauce PotatoesK Chinese` 1 duck Shallots ginger garlic S & P Marinade: Soy sauce Garlic Salt and sugar Shitake mushrooms 5 soaked Julienned Bamboo shoots Water chestnuts 1 Tabs Fermented red bean curd 1 leek cut up 1 green onion cut up Broth Soy sauce Potatoesa 1228c Yan Can Cookd 30 mins.e 1 hr & 30 mins.f Mediumg Highm Bran MuffinsB Breads & MuffinsC ManyD}1 1/2 cups All-Bran 1/4 cup oil 1/2 cup raisins 1/2 cup boiling water 1 egg, lightly beaten 1 cup buttermilk 1/4 cup molasses In a large bowl, combine the All-Bran, oil, and raisins, and pour the boiling water over them. Set the mixture aside to cool slightly. In a small bowl, combine the eggs, buttermilk, and molasses. Add this to the partially cooled cereal mixture. In another small bowl, combine the flour, sugar, baking soda, and salt. Add the flour mixture to the cereal mixture, stirring just enough to moisten. Cover with plastic wrap and let stand for 1 hour. Preheat oven to 400. Grease 12 muffin cuplasses. Add this to the partially cooled cereal mixture. In another small bowl, combine the flour, sugar, baking soda, and salt. Add the flour mixture to the cereal mixture, stirring just enough to moisten. Cover with plastic wrap and let stand for 1 hour. Preheat oven to 400. Grease 12 muffin cup vinegar shortning active yeast spice brandy butter cayenne flakes cider vinegar tequila cumin ground cumin ground coarse cayenne flakes flour lemon juice juice mexican oregano peanut lemon juice sugar tarragon leaves minced tblsp asian chili sauce taste finely grated lemon tblsp sauce taste tblsp fresh cilantro snipped tblsp fresh ground black pepper tblsp ground cumin tblsp ground chiles tblsp light syrup tblsp light sauce tblsp tblsp olive tblsp oriental tblsp paprika tblsp peanut vegetable tblsp pepper B-s and fill with batter. Bake 20-25 minutes. Gj1 cup plus 2 tablespoons whole wheat flour 2 teaspoons sugar 1 1/4 teaspoons baking soda 1/4 teaspoon saltK American` 1 1/2 cups All-Bran 1/4 cup oil 1/2 cup raisins 1/2 cup boiling water 1 egg, lightly beaten 1 cup buttermilk 1/4 cup molasses 1 cup plus 2 tablespoons whole wheat flour 2 teaspoons sugar 1 1/4 teaspoons baking soda 1/4 teaspoon salta 1228c inaka@tdl.comd 15 mins.e 25 mins.f Mediumm Brandy AlexanderB CocktailsC 1DZ1 1/2 ounces brandy 1 ounce dark cr me de cacao 1 ounce half and half 1/4 t. grated nutmegF In a shaker half filled with ice cubes, combine the brandy, cr me de cacao, and half-and-half. Shake well. Strain into a cocktail glass and garnish with the nutmeg.K AmericanL 0`[1 1/2 ounces brandy 1 ounce dark cr me de cacao 1 ounce half and half 1/4 t. grated nutmeg a 1228c inaka@tdl.comd Nonee Nonef Noneg Brandy Crusta muffins brandy brandy alexander brandy crusta brased brased chicken peppers bratwurst bratwurst sausage bratwurst sausage bravas bravas potatoes bread~ bread butter pudding bread dumplings bread dumplings semmelknodel bread pudding bread pudding souffle bread anchovy sauce breadsticks breast breast chicken lettuce sauce breasts brendan's brendan's famous onion rings breton breton croute brine brinjal broccoli broccoli garlic sauce broccoli B CocktailsC 1 T. superfine sugar 1 lemon wedge Peel of an orange, cut into a spiral Crushed ice 1 1/2 ounces brandy 1/2 ounce Cointreau or triple sec 2 t. maraschino liquor 1/2 ounce lemon juice Place the sugar in a saucer. Rub the rim of a wine goblet with the lemon wedge and dip the glass into the sugar to coat the rim throughly; discard the lemon wedge. Place the orange peel spiral into the goblet and drape one end over the rim of the glass. Fill the glass with crushed ice. In a shaker half filled with ice cubes, combine the brandy, Cointreau, maraschino liquor, and lemon juice. Shake well. Strain into the goblet. AmericanL 1 T. superfine sugar 1 lemon wedge Peel of an orange, cut into a spiral Crushed ice 1 1/2 ounces brandy 1/2 ounce Cointreau or triple sec 2 t. maraschino liquor 1/2 ounce lemon juice 1228c inaka@tdl.comd Nonee Nonef Noneg Bratwurst Sausage IB SausageC ounce kahula ounce lemon juiceG ounce light cream ounce light ounce juice ounce peach schnapps ounce pinapple juice ounce southern comfortB ounce tequila package gradular yeast package powered sugar package uncooked pasta package yeast parsley sliced optional petite boote saumon naturel crust single piece ginger pincee pinch oregano pineapple wedge lemonade lemon squeezed thoroughly1 whipping creamO skins wrappers frozen kernels thawedC cream cheese softened active yeast boursin cheese white ground cloves nutmeg inaka@tdl.comd Overnighte Nonef Highg Highm Recipe: Bratwurst Sausage I Ingredients: Yield: 5 lbs 2 1/2 lb Lean veal 2 1/2 lb Lean pork 1 ts White pepper 1 1/2 c Water 1 1/2 ts Mace 1 c Fine breacrumbssoaked in1/2 c Milk 1 1/2 ts Nutmeg 3 ts Salt Try substituting 2 teaspoons dried sage for the mace and nutmeg -- delicious! Method: 1. Cube the meats, mix together, and grind twice. Add mace, nutmeg, salt and pepper and grind a third time. 2. Using your hands, combine the meat with the bread crumbs. Add the water and bea t with a wooden spoon until light and fluffy. 3. Stuff into pork casings and tie securely into desired lengths. The bratwurst may be fried lightly in butter, but are also delicious dipped in milk and then broiled or grilled over charcoal. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ rom: inaka@tdl.com !pare, is to thickly spread lemon curd on the bread at stage 2 before hacking the crusts, etc. If you *do* give this version a go, you're better off leaving it to go cold, preferably for at least a day, because the lemon taste becomes stronger with the passage of time. Strange, but true. British` 6 slices white bread, stale or fresh Currants, sultanas or raisins (enough to take in generous handfuls) Butter or margarine 2 eggs 1/2 pt milk (that's 10 fl oz to ppl in the US - not 8!) Sugar 1228c inaka@tdl.comd Nonee 30 mins.f Highg Highm Bread Dumplings (Semmelknodel)B Breads & MuffinsC 1/2 # stale white bread 1 c. milk warmed 1 Tbsp. vegetable oil 1 medium onion, chopped 3 eggs 1/2 tsp. salt 1/4 tsp. white pepper 1/8 tsp. ground nutmeg 3 Tbsp. finely chopped parsley apples armenian australian austrian british cheese chicken chinese creole cuban danish dutch julia julia child julia childs julie julie sahni's julie wilson dallas texas june` 1993` 1993` meyer^ kagel karen karen haigh katharine kcbbsf kentuckyZ keo's keo's cuisine honolulu kerry kevin kevin fisher minnesota kinsella'sw kitchen klivens kochrezepte kollection krister krister valtonen kuenzelsau lanza's lelandu leslie linkkila linkoping living locro louisvilleZ lukins madeleine magazine magnifico Bravas PotatoesB AppetizersC A_4 or 5 medium-size potatoes Sauce: 1 cup tomato sauce 2 tsp.mustard 4 drops Tabasco sauce thoroughly. 5. Stuff the mixture into the casings and twist off into four- or five-inch lengths. 6. Refrigerate for up to two days. The bratwurst can be pan fired or grilled over charcoal. German` 3 Ft small hog casings-(1-1/2-inch diameter) 1 1/2 lb Lean pork butt, cubed 1 lb Veal, cubed 1/2 lb Pork fat, cubed 1/4 ts Ground allspice 1/2 ts Crushed caraway seeds 1/2 ts Dried marjoram 1 ts Fresh ground white pepper 1 ts Salt, or to taste a 1228c inaka@cap.or.jpd Overnighte Nonef Highg Highm Bravas PotatoesB AppetizersC A_4 or 5 medium-size potatoes Sauce: 1 cup tomato sauce 2 tsp.mustard 4 drops Tabasco sauce Yield: 5 lbs 2 1/2 lb Lean veal 2 1/2 lb Lean pork 1 ts White pepper 1 1/2 c Water 1 1/2 ts Mace 1 c Fine breacrumbssoaked in1/2 c Milk 1 1/2 ts Nutmeg 3 ts Salt 1. Cube the meats, mix together, and grind twice. Add mace, nutmeg, salt and pepper and grind a third time. 2. Using your hands, combine the meat with the bread crumbs. Add the water and beat with a wooden spoon until light and fluffy. 3. Stuff into pork casings and tie securely into desired lengths. The bratwurst may be fried lightly in butter, but are also delicious dipped in milk and then broiled or grilled over charcoal. GMTry substituting 2 teaspoons dried sage for the mace and nutmeg -- delicious!K German` Yield: 5 lbs 2 1/2 lb Lean veal 2 1/2 lb Lean pork 1 ts White pepper 1 1/2 c Water 1 1/2 ts Mace 1 c Fine breacrumbssoaked in1/2 c Milk 1 1/2 ts Nutmeg 3 ts Salt Try substituting 2 teaspoons dried sage for the mace and nutmeg -- delicious!a whole[ whole chickena whole fresh chives whole garlica whole garlic minced whole-grain wings winter^ wisconsinw withR fennel without wonderful wooden worcestershired worchestershire worked Peel potatoes and cut into medium-size cubes. Fry for a while in warm oil, then in very hot oil to brown them. Drain potatoes and sprinkle with salt. Heat tomato sauce over medium heat; add mustard and Tabasco, mixing well. Spread sauce over potatoes and serve. Spanish``4 or 5 medium-size potatoes Sauce: 1 cup tomato sauce 2 tsp.mustard 4 drops Tabasco sauce Spanish Tapas 10 mins.e 15 mins.f Highg Highm Recipe: Bravas Potatoes Ingredients: 4 or 5 medium-size potatoes Sauce: 1 cup tomato sauce 2 tsp.mustard 4 drops Tabasco sauce Method: Peel potatoes and cut into medium-size cubes. Fry for a while in warm oil, then in very hot oil to brown them. Drain potatoes and sprinkle with salt. Heat tomato sauce over medium heat; add mustard and Tabasco, mixing well. Spread sauce over potatoes and serve. in the US - not 8!) Sugar 3 Ft small hog casings-(1-1/2-inch diameter) 1 1/2 lb Lean pork butt, cubed 1 lb Veal, cubed 1/2 lb Pork fat, cubed 1/4 ts Ground allspice 1/2 ts Crushed caraway seeds 1/2 ts Dried marjoram 1 ts Fresh ground white pepper 1 ts Salt, or to taste 1228c inaka@tdl.comd Overnighte Nonef Highg Highm Recipe: Bratwurst Sausage II Ingredients: 3 Ft small hog casings-(1-1/2-inch diameter) 1 1/2 lb Lean pork butt, cubed 1 lb Veal, cubed 1/2 lb Pork fat, cubed 1/4 ts Ground allspice 1/2 ts Crushed caraway seeds 1/2 ts Dried marjoram 1 ts Fresh ground white pepper 1 ts Salt, or to taste Method: 1. Prepare the casings. 2. Grind the pork, veal, and pork fat separately through the fine blade of the grinder. 3. Mix the ground meats and grind again. 4. Add the remaining ingredients to the m ounces bourbon ounces brandy ounces coconut cream ounces ounces light ounces juice ounces stolichnaya vodka ounces tequila ounces vodka cognac pounds fillet white fish\ pounds fillets pounds fresh rockfish fillets pounds ground pounds cubes pounds cubed about pounds onions chopped about pounds tomatoes coarsely chopped pounds uncooked medium shrimp peeled deveined chicken stock water water stock water stock water water yeast fresh green peppers small tomatoes choppedP plain wholemeal flour desired about teaspoons garlic boneless hoisin sauce soaked water first fresh squeezed lemon juice tarragon taste chopped or-other or-other whitefish fillets orangeG orange orange-flavored orangeliqueur vored orangeliqueur orangeliqueur vored orangeliqueur orangeliqueur outer outer oveni overnight owner oysterU ounces ounces cooked shrimp ounces crumbled cheese ounces diced celeryw ounces dried pasta cooked drained drained diced celeryw cheese ounces diced celeryw unces dried pasta cooked drained ounces cheese crumbled ounces ginger ounces coffee ounces mozzarella shredded ounces coffee ounces orange juice ounces sauted onionsw ounces sliced corned finely chopped ounces wisconsin colby cheesew all-purpose flour bamboo shoots bread flour mushrooms drained clear honey cream cheese fresh mushrooms frozen ground almonds icing sugar grain medium oatmeal mixed dried fruit raisins scallions self-raising flour sauerkraut saurce sausage sausage optional sause saute saute skillet sautedw sauteed sauteeing sauterne savory savory seasoned seasoningH seasonings seasonings teasp sesame second secretg section belowP seed[ seedcrushed These Semmelknodel are most often eaten in southern Germany and Austria and ia a good way to use stale bread. If dumplings are left over, slice, sprinkle with beaten egg and saute in hot margarine.K German ~1/2 # stale white bread 1 c. milk warmed 1 Tbsp. vegetable oil 1 medium onion, chopped 3 eggs 1/2 tsp. salt 1/4 tsp. white pepper 1/8 tsp. ground nutmeg 3 Tbsp. finely chopped parsley These Semmelknodel are most often eaten in southern Germany and Austria and ia a good way to use stale bread. If dumplings are left over, slice, sprinkle with beaten egg and saute in hot margarine. 1228c inaka@tdl.comd 30 mins.e 30 mins.f Mediumg Highm done when they float. Carefully remove dumplings using a slotted spoon. Drain well. Serve immediately with roast meat and gravy or sauce. Dumplings are excellent with roast goose or duck. VDEFButtery Sauce: -------------- 3/4 cup sugar 1/2 cup butter 1 slightly beaten egg 1/4 cup chocolate creme liqueur, apple brandy, creme de cacao, orange liqueur, or amaretto blend well. Mixture should be stiff. Add milk or bread to adjust consistency. Working with floured hands, form smooth paste into a roll about 2 1/2-inches in diameter. Cut roll in 8 pieces. Form each piece into a dumpling. Bring a large saucepan of salted 6 until you have run out of bread or filled the bowl (the two things *do* usually happen together, thank goodness) 8. Beat the two eggs in another bowl with the milk. 9. Pour the mixture over the bread, fruit and sugar and leave to stand for at least 30 minutes. 10. Put bowl in oven and cook until the bread has turned golden brown and the egg/milk mixture has set (about 30 to 40 mins). Can be eaten hot or cold (probably better cold). A delicious variant, although somewhat messy to prep LISTA 5 mins. 10 mins. 15 mins. 20 mins. 25 mins. 30 mins. 45 mins. 1 Hour 1 hr & 15 mins. 1 hr & 30 mins. 1 hr & 45 mins. 2 hrs 2 hrs & 30 mins. 3 hrs 4 hrs 5 hrs 6 hrs 7 hrs 8 hrs 9 hrs 10 hrs Overnight them in - not so thick it scorches, not so thin it sogs up your dumplings when you're done cooking them. bread pudding bread pudding bread pudding souffle breadsticks breast breast chicken lettuce sauce breasts brendan's brendan's famous onion rings breton breton croute brine broccoli broccoli garlic sauce broccoli broccoli up your dumplings when you're done cooking thickly spread lemon curd on the bread at stage 2 before hacking the crusts, etc. If you *do* give this version a go, you're better off leaving it to go cold, preferably for at least a day, because the lemon taste becomes stronger with the passage of time. Strange, but true. Break bread into small pieces; place in a medium bowl. Pour warm milk over bread. Heat oil in a medium skillet. Add onion, saute until golden brown. Add sauteed onion, eggs, salt, white pepper, nutmeg, and parsley to bread mixture; blend well. Mixture should be stiff. Add milk or bread to adjust consistency. Working with floured hands, form smooth paste into a roll about 2 1/2-inches in diameter. Cut roll in 8 pieces. Form each piece into a dumpling. Bring a large saucepan of salted w nater to a boil. Add dumplings, one at a time, to boiling water, making sure they are not over-crowded. DO NOT COVER. Simmer over low heat about 15 minutes. Dumplings are done when they float. Carefully remove dumplings using a slotted spoon. Drain well. Serve immediately with roast meat and gravy or sauce. Dumplings are excellent with roast goose or duck. 1228c Grandmother Gierd 25 mins.e 10 mins.f Mediumg Highm Recipe: Bread Dumplings II Ingredients: 1 C white flour 2 tsp fresh double acting baking powder 1/2 tsp salt (1/2 tsp poultry seasoning - optional) Sift dry ingredients together 3 times. The secret to light dumplings is NEVER,NEVER take the top off the pot until they should be done - if you do, they collapse into leaden little lumps. This, of course, means that you must make a superior gravy to cook them in - not so thick it scorches, not so thin it sogs up your dumplings when you're don ead Pudding IB DessertsC 4DN6 eggs 1 qt milk 1/2 - 3/4 cup sugar 1 tsp vanilla. 3 1/2 cups dry bread cubes t to light dumplings is NEVER,NEVER take the top off the pot until they should be done - if you do, they collapse into leaden little lumps. This, of course, means that you must make a superior gravy to cook them in - not so thick it scorches, not so thin it sogs up your dumplings when you're done cooking them. German 1 pound rigatoni 6 medium tomatoes, sliced very thin 2 sweet red or yellow peppers, seeded and sliced in thin strips 1/2 cup roughly chopped fresh basil OR 1 tablespoon dried basil Combine the tomatoes, peppers, bail, garlic, oil, salt, pepper and set aside. Boil the pasta, then drain well. Toss with cheese to taste and add the tomato mixture. Add salt, pepper, and cheese to taste 3 cloves garlic, finely chopped olive oil as needed--at least 1/4 cup salt and pepper 1 wedge freshly grated parmesan or romano cheeseK Italian <1 pound rigatoni 6 medium tomatoes, sliced very thin 2 sweet red or yellow peppers, seeded and sliced in thin strips 1/2 cup roughly chopped fresh basil OR 1 tablespoon dried basil 3 cloves garlic, finely chopped olive oil as needed--at least 1/4 cup salt and pepper 1 wedge freshly grated parmesan or romano cheese inaka@tdl.com 20 mins. Bread Dumplings IIB Breads & MuffinsC ManyD 1 C white flour 2 tsp fresh double acting baking powder 1/2 tsp salt (1/2 tsp poultry seasoning - optional) Sift dry ingredients together 3 times. arine.K German ~1/2 # stale white bread 1 c. milk warmed 1 Tbsp. vegetable oil 1 medium onion, chopped 3 eggs 1/2 tsp. salt 1/4 tsp. white pepper 1/8 tsp. ground nutmeg 3 Tbsp. finely chopped parsley These Semmelknodel are most often eaten in southern Germany and Austria and ia a good way to use stale bread. If dumplings are left over, slice, sprinkle with beaten egg and saute in hot margarine. 1228c inaka@cap.or.jpd 30 mins.e 30 mins.f Mediumg Highm Bread Dumplings IIB Breads & MuffinsC ManyD 1 C white flour 2 tsp fresh double acting baking powder 1/2 tsp salt (1/2 tsp poultry seasoning - optional) Sift dry ingredients together 3 times. 3 times. edible edible flowers optional effect egalement egalement eggplantb eggplants 70 minsf Highg Highm Recipe: Bread Pudding II Ingredients: 6 slices bread 1/2 cup margarine, melted 1/2 cup packed brown sugar 1/2 tsp ground cinnamon 1/3-1/2 cup raisins 3 eggs slightly beaten 1/3 cup white sugar 1 tsp vanilla dash of salt 2 1/2 cups scalded milk Method: Heat oven to 350 F. Mix cinnamon and sugars together. Brush both sides of bread with margarine and place on cookie sheet. Sprinkle with cinnamon and sugar mixture and toast in oven approx 5 min. Cool and cut into cubes or crumble gen mixture and toast in oven approx 5 min. Cool and cut into cubes or crumble gently into casserole. Mix eggs, leftover sugar mixture, vanilla, and salt and add to scalded milk slowly. Sprinkle raisins over bread and pour milk mixture over all. Place casserole in 9x9x2 square pan on oven rack; pour very hot water (1 in deep) into pan. Bake until knife inserted half way between edge and center comes out clean, 65-70 min. Remove from oven. Serve warm or cool. Bring an egg up to 1/2 C with milk and mix together - then add to dry ingredients and stir together until moist (looks like sticky muffin batter) Drop tablespoonsful into a dutch oven half full of boiling gravy, cover and cook 7-10 minutes(until float to the top and are cooked through) You'll have to experiment with a few until you get the hang of your liquid, size of dumpling and pot, etc. Pot should be no more than 1/2 full of sauce but still several inches deep. remove from pot and servBke immediately with lots of gravy and meat dish of your choice (ours was boiled chicken in oceans of gravy). @The secret to light dumplings is NEVER,NEVER take the top off the pot until they should be done - if you do, they collapse into leaden little lumps. This, of course, means that you must make a superior gravy to cook them in - not so thick it scorches, not so thin it sogs up your dumplings when you're done cooking them. German vinegar cabbagea cabbage cabbage finely chopped evaporated low-fat evaporated milkC eagle brand sweetened condensed alaska salmon ounce salmon ounce pineapple chunks juice 5-1/2 evaporated sweetened tomato paste tomato paste tomato paste tomato paste tomato paste tomato paste tomato paste omato paste cashew halves chicken broth chicken stock chocolate chips chopped fresh mushrooms chopped green onions chopped pecans frostingZ chopped/washed/drain spinach VDEFA( (LIST LISTA 5 mins. 10 mins. 15 mins. 20 mins. 25 mins. 30 mins. 35 mins. 40 mins. 45 mins. 50 mins. 55 mins. 1 Hour 1 hr & 15 mins. 1 hr & 30 mins. 1 hr & 45 mins. 2 hrs 2 hrs & 30 mins. 3 hrs 4 hrs 5 hrs 6 hrs 7 hrs 8 hrs 9 hrs 10 hrs Overnight VDEFA( (LIST LISTA Medium VDEFA( (LIST LISTA Medium VDEFA( American 3/4 cup milk 4 egg yolks 4 egg whites 1/2 tsp vanilla 1/4 cup sugar Buttery Sauce: 3/4 cup sugar 1/2 cup butter 1 slightly beaten egg 1/4 cup chocolate creme liqueur, apple brandy, creme de cacao, orange liqueur, or amaretto American 1/2 cup milk 1/4 cup chocolate creme liqueur, apple brandy, creme de cacao, orange liqueur or amaretto 1/4 cup sugar 1/2 tsp vanilla 1/8 tsp salt 1 1/2 cups dry bread cubes 3 tblsp butter 1/4 cup all-purpose flour dash salt 3/4 cup milk 4 egg yolks 4 egg whites 1/2 tsp vanilla 1/4 cup sugar Buttery Sauce: 3/4 cup sugar 1/2 cup butter 1 slightly beaten egg 1/4 cup chocolate creme liqueur, apple brandy, creme de cacao, orange liqueur, or amaretto 1228c inaka@tdl.comd 45 mins.e 50 minsf Highg Highm A"Breast of Chicken in Lettuce SauceB PoultryC 4rve warm or cool. American Brendan's Famous Onion RingsB AppetizersC ManyD 1 or 2 large onions 1 bottle of your favorite hot salsa a few drops of your favorite hot sauce 2 cups of all-purpose flour (you may need more) Oil for frying Slice onions into rings. Mix your favorite hot salsa with a few drops of your favorite hot sauce to get it slightly hotter than you would like it. Coat onion rings, one at a time in salsa, then cover with flour. Place on plate until you have a sufficient quantity ready to fry. (Do not throw out the remaining salsa and flour) When you have the rings dipped, heat oil in the pan until hot, then start frying the rings. brown on both sides. When they are done, mix the remaining salsa and fl plate until you have a sufficient quantity ready to fry. (Do not throw out the remaining salsa and flour) When you have the rings dipped, heat oil in the pan until hot, then start frying the rings. brown on both sides. When they are done, mix the remaining salsa and fl tspnH tspns tubetti tubular tumeric turkey turmericE turmeric turmeric turmeric turmeric tasteH turmeric pinch turmeric powder turned turnip turnipsQ turtle tuscan twelve twelve 8-inch flour tortillas twice twist twist twist ukrainians ultimate umekyu bouquet garni persil laurier| unaged unbaked garlic cloves garlic cloves mincedU garlic cloves minced large shallots mincedW garlic cloves unpeeled cumin seeds green peppers chopped green onions green onions chopped green onions sliced green peppers pieces hard-boiled peeled hardboiled heads roasted garlic jalapeno chile peppers stemmed seeded diced large bananas large carrots large cloves garlic minced large cloves garlic chopped large large juicy cloves garlic large peppers seeded slivers large russet potatoes large tomatoes tomatoes tomatoes large juicy cloves garlic garlic large large juicy cloves garlic equal chunks oignons blancs 4 breast of chicken 1 tablespoon balsamic vinegar 2 table spoon extravirgin olive oil 1 small lettuce 1 handful fresh basil leaves 1/2 clove garlic Pinch of salt 4-8 sage leaves Juice of one lemon Marinate chicken breasts with a little olive oil, lemon juice and the sage leaves which will be pressed onto the meat (you can also fix it with a toothpick). Wash the lettuce well, remove the white part of the stem, dry well, chop coarsely and place in the blender with the basil, salt, balsamic vinegar and garlic. Blend until smooth, add the olive oil a slower speed until creamy. Grill the chicken breast on over charcoal or in a cast iron pan. Pour the sauce on the bottom of the plate. SliBqce the chicken breast, recompose and place over the sauce, decorate with strips of red pepper or red tomato skin. Italian kes one cup. llyally cooked quarterQ crushed garlic clove pesto about tablespoons cucumber cream cheese unsalted butter liter cream cheese unsalted butter unsalted butter cheese unsalted butter l hot, then start frying the rings. brown on both sides. When they are done, mix the remaining salsa and our together, add more salsa if dry, more flour if wet, until you have a thick paste, like bread dough. Fry in the hot oil until brown and crispy. The smaller the better!! Serve with lots of salt, ketcup, and salsa or hot sauce. 4 breast of chicken 1 tablespoon balsamic vinegar 2 table spoon extravirgin olive oil 1 small lettuce 1 handful fresh basil leaves 1/2 clove garlic Pinch of salt 4-8 sage leaves Juice of one lemon 1228c inaka@tdl.comd 30 mins.e 20 mins.f Mediumm Recipe: Breast of Chicken in Lettuce Sauce Ingredients: 4 breast of chicken 1 tablespoon balsamic vinegar 2 table spoon extravirgin olive oil 1 small lettuce 1 handful fresh basil leaves 1/2 clove garlic Pinch of salt 4-8 sage leaves Juice of one lemon Method: Marinate chicken breasts with a little olive oil, lemon juice and the sage leaves which will be pressed onto the meat (you can also fix it with a toothpick). Wash the lettuce well, remove the white part of the stem, dry well, ch ith strips of red pepper or red tomato skin. Italian strips of red pepper or red tomato skin. Italianlian Strawberry MargaritaB CocktailsC 2 t. coarse salt 1 lime wedge 1 1/2 ounces tequila 1/2 ounce strawberry liqueur 1 1/2 t. cointreau or triple sec 1 1/2 ounces lime juice 1 strawberry WPlace the salt in a saucer. Rub the rim of a collins glass with the lime wedge and dip the glass into the salt to coat the rim thoroughly; discard the lime. In a shaker half filled with ice cubes, combine the tequila, strawberry liqueur, cointreau, and lime juice. Shake well. Strain into a cocktail glass and garnish with the strawberry. Mexican` 2 t. coarse salt 1 lime wedge 1 1/2 ounces tequila 1/2 ounce strawberry liqueur 1 1/2 t. cointreau or triple sec 1 1/2 ounces lime juice 1 strawberry 1228c inaka@tdl.comd 10 mins.e Nonef Noneg Mediumm Stuffed Boneless Lamb RoastB LambC AFirmly mix in a terrine butter, sugar then flour and liquor of orange blossom. Let rest about one hour covered. Buttered a round cake tin (about 5 cm height and 20 cm in diameter). Firmly stiff eggs white, mix them slowly to the dough. Pour the dough in the cake tin , cook 40 minutes in a moderate oven without covering. French` 150 g of melted half-salt butter 150 g powder sugar 150 g of flour 4 eggs (separate yellow from white) 1 coffee spoon of liquor of orange blossom 10g of baking powder mixed in 10cl of milk. 1228c inaka@tdl.comd 20 mins.e 45 mins.f Mediumg Highm Brie En CrouteB AppetizersC 12Dj1 sheet Pepperidge Farm frozen Puff Pastry 1 lb Brie Cheese (round) 1 pkg Boursin Cheese 1 egg 1 tsp water same liqueur you used in the souffle). Serve the sauce warm over souffle. Makes one cup. our together, add more salsa if dry, more flour if wet, until you have a thick paste, like bread dough. Fry in the hot oil until brown and crispy. The smaller the better!! Serve with lots of salt, ketcup, and salsa or hot sauce. American` 1 or 2 large onions 1 bottle of your favorite hot salsa a few drops of your favorite hot sauce 2 cups of all-purpose flour (you may need more) Oil for frying Chile-Heads Recipe Collection 25 mins.e 25 mins.f Highg Highm Breton CakeB CakesC 150 g of melted half-salt butter 150 g powder sugar 150 g of flour 4 eggs (separate yellow from white) 1 coffee spoon of liquor of orange blossom 10g of baking powder mixed in 10cl of milk. ou have the rings dipped, heat oil in the pan until hot, then start frying the rings. brown on both sides. When they are done, mix the remaining salsa and fll and 1 cup beef broth 1 cup water 1 bay leaf 1 clove garlic,peeled 1 onion (minced) 2 Tablespoons minced celery leaves 1/4 tsp.salt 1/8 tsp pepper 1/4 C. heavy cream 3 Thin slices Lemon 1228c inaka@tdl.comd 15 mins.e 20 mins.f Recipe: Broccoli with Garlic Sauce Ingredients: 1 cup beef broth 1 cup water 1 bay leaf 1 clove garlic,peeled 1 onion (minced) 2 Tablespoons minced celery leaves 1/4 tsp.salt 1/8 tsp pepper 1/4 C. heavy cream 3 Thin slices Lemon Method: Simmer all ingredients but the cream and lemon slices,covered for 20 minutes. Then strain into another saucepan. Add cream and heat over lowest heat for 3-5 minutes. Add salt and pepper to taste. Serve hot wi over lowest heat for 3-5 minutes. Add salt and pepper to taste. Serve hot with lemon slices on top of your cooked broccoli. This sauce is also good on meat. Chinese Beat the egg and water together in a small bowl.Thaw pastry 20 minutes; on a floured surface roll to a 15-inch circle.Preheat oven to 400F degrees.Slice Brie in half horizontally. Spread Boursin cheese on one half.Re-assemble Brie and place in the center of pastry.Brush pastry edges with egg wash and pull up sides to enclose Brie.Place seam side down on un.greased baking sheet. If desired decorate the top with pastry scraps. Brush with egg wash.Bake for 20 minutes. Let stand 10 minutes (atB) least) before serving.Makes 12 servings. Source: Adapted from recipe included with Pepperidge Farms Puff Pastry(They 'stuff' the Brie with 1/4 cup slicedtoasted almonds and1/4 cup chopped parsley instead of Boursin)*K American e (round) 1 pkg Boursin Cheese 1 egg 1 tsp water water lasagne night class scientist/writer shirley laurier| layer layersZ leaveschopped-and bottle bottled bottles bottom bought chicken 15ozN 15ozN icken d'eau 15ozN 15ozN 15ozN 15ozN beurre 15ozN beurre 15ozN beurre 15ozN purpose flour@ water@ pounds meaty bones@ tablespoons unsalted butter@ sifted flour@ all-purpose flour@ 8-ounce tomato sauce@ anaheim chiles stemmed seeded@ bunches dill@ apple slices@ flour@ sliced onions@ water@ clove garlic minced pressed@ pressed@ ssed@ ressed@ slivers@ ivers@ garlic slivers@ slivers@ oasted crushed@ small chilies chopped@ small loaves italian french bread@ cinnamon@ diced green chilies@ tablespoons black pepper@ tablespoons chopped parsley@ tablespoons brown sugar@ tablespoons flour@ tablespoons fresh juice@ tablespoons molasses@ chicken broth 1-1/2 black garlic sauce@ halibut halved` halvest strips vegetarian hamburger handful handful chopped fresh rocket handfuls handy hard-boiled hard-cooked balsamicI balsamic vinegarI bamboo banana bananasp barbecued barbecured barbeque based basic basic pasta dough basicallyg basil` basil leaves fresh basilic basket basmati batch bath[ bathed batinjaan in1/2 inaka/inakasoft inches included includingo increase indian ingrediants ingredients ingredients cherry sauce ingredients pudding quettes ingredients pudding ingredients grammes grammes it'sk pounds meaty bones pounds wings trimmed separated quarts brown stock baking powder ground cumin taste sugar vinegar tablespoons chopped ciltrano tablespoons flour tablespoons fresh chopped tablespoons fresh chopped espoons fresh chopped chopped espoons flour tablespoons fresh chopped il the sauce becomes creamy and begins to thicken slightly. Add the remaining butter and olive oil. When the sauce has become smooth, return the chicken to the sauce in the pan and simmer for a minute to reheat the chicken In a bowl toss together the peaches, the lemon juice, and 1 tablespoon of the brown sugar and in a buttered flameproof baking pan large enough to hold the peaches in one layer broil the mixture about 6 inches from a preheated broiler for 5 to 7 minutes, or until the peaches are tender. In a small bowl combine the remaining 1 teaspoon brown sugar, the butter, and the cookie crumbs and sprinkle the topping over the peaches. Broil the mixture for 1 to 2 minutes, or until the topping is pale gBGolden. Divide the mixture between 2 dishes and serve it with the cream. American )2 ripe peaches (about 1 pound), peeled, pitted, and cut into 1/4-inch-thick slices 2 teaspoons fresh lemon juice 4 teaspoons firmly packed light brown sugar 1 tablespoon unsalted butter, cut into bits 2 shortbread or butter cookies, crumbled (about 1/4 cup crumbs) heavy cream as an accompaniment Gourmet July 1991 1228c inaka@tdl.comd 30 mins.e 20 mins.f Mediumg Highm Recipe: Brie En Croute Ingredients: 1 sheet Pepperidge Farm frozen Puff Pastry 1 lb Brie Cheese (round) 1 pkg Boursin Cheese 1 egg 1 tsp water Source: Adapted from recipe included with Pepperidge Farms Puff Pastry(They 'stuff' the Brie with 1/4 cup slicedtoasted almonds and1/4 cup chopped parsley instead of Boursin)* Method: Beat the egg and water together in a small bowl.Thaw pastry 20 minutes; on a floured surface roll to a 15-inch circle.Preheat oven to 400F degrees.Slice Brie in ha Farms Puff Pastry(They 'stuff' the Brie with 1/4 cup slicedtoasted almonds and1/4 cup chopped parsley instead of Boursin)* Method: Beat the egg and water together in a small bowl.Thaw pastry 20 minutes; on a floured surface roll to a 15-inch circle.Preheat oven to 400F degrees.Slice Brie in ha emon slices on top of your cooked broccoli. This sauce is also good on meat. Chinese 25 mins.e 5 mins.f Highm Recipe: Broiled Peaches n Cookie-Crumb Topping Ingredients: 2 ripe peaches (about 1 pound), peeled, pitted, and cut into 1/4-inch-thick slices 2 teaspoons fresh lemon juice 4 teaspoons firmly packed light brown sugar 1 tablespoon unsalted butter, cut into bits 2 shortbread or butter cookies, crumbled (about 1/4 cup crumbs) heavy cream as an accompaniment Method: In a bowl toss together the peaches, the lemon juice, and 1 tablespoon of the brown sugar and in a buttered flameproof baki ng pan large enough to hold the peaches in one layer broil the mixture about 6 inches from a preheated broiler for 5 to 7 minutes, or until the peaches are tender. In a small bowl combine the remaining 1 teaspoon brown sugar, the butter, and the cookie crumbs and sprinkle the topping over the peaches. Broil the mixture for 1 to 2 minutes, or until the topping is pale golden. Divide the mixture between 2 dishes and serve it with the cream. ItalianL D6 Roma Tomatoes, Diced 2 Garlic Cloves, Chopped 2 Whole Garlic cloves, peeled 3 tablespoons extra virgin olive oil 2 1/4 teaspoons balsamic vinegar 2 tablespoons chopped fresh basil 1/2 teaspoon salt 1/4 teaspoon pepper 8 slices Italian bread, about 3/4-inch thick 2 tablespoons grated Parmigiano Reggiano cheese (optional) 1228c inaka@tdl.comd 30 mins.e 10 mins.f Recipe: Bruschetta Al Pomodoro e Basilico Ingredients: 6 Roma Tomatoes, Diced 2 Garlic Cloves, Chopped 2 Whole Garlic cloves, peeled 3 tablespoons extra virgin olive oil 2 1/4 teaspoons balsamic vinegar 2 tablespoons chopped fresh basil 1/2 teaspoon salt 1/4 teaspoon pepper 8 slices Italian bread, about 3/4-inch thick 2 tablespoons grated Parmigiano Reggiano cheese (optional) Method: In a medium bowl, toss the tomatoes, chopped garlic, oil, vinegar, basil, salt and pepper until w 1 tblsp sherry 1 tsp cornstarch 1 cup thinly sliced pork a 1228m 12119k 0/0/1 1228c inaka@tdl.comd 30 mins.e 5 mins.f Mediumg Mediumm Recipe: Stir Fried Chicken & Cashews Ingredients: 1 egg white, lightly beaten 1/4 cup soy sauce 1 tablespoon plus 1 teaspoon cornstarch 1 1/2 pounds skinless boneless chicken breasts, cut into 1-inch cubes 1 tablespoon dry sherry 2 teaspoons cider vinegar 1 teaspoon sugar 3 tablespoons vegetable oil 2/3 cup unsalted cashews 1 teaspoon grated fresh ginger 2 scallions, sliced 1 8-ounce can water chestnuts, drained and sliced 1 medium green pepper, cut into 1/2 inch dice Method: In a med white, lightly beaten 1/4 cup soy sauce 1 tablespoon plus 1 teaspoon cornstarch 1 1/2 pounds skinless boneless chicken breasts, cut into 1-inch cubes 1 tablespoon dry sherry 2 teaspoons cider vinegar 1 teaspoon sugar 3 tablespoons vegetable oil 2/3 cup unsalted cashews 1 teaspoon grated fresh ginger 2 scallions, sliced 1 8-ounce can water chestnuts, drained and sliced 1 medium green pepper, cut into 1/2 inch dice Method: In a med 1. Cut bread into 12 slices and lightly toast them. 2. Cut the tomato into small pieces and put them in a bowl with 2 tbsp of oil. 3. Rub garlic on one side of the toasted bread. 4. Dip that side of the bread in the tomato/oil mixture. 5. Cover each piece with tomato. 6. Put the bread back in the broiler for about 2 minutes. A yummy variation: After you have put the tomato on, add a slice of fresh mozzarella on top before you put it back in to broil. Italian`[1/2 loaf French bread Olive oil 1 tomato 1 large garlic clove Basil (leaves or fresh) 1228c inaka@tdl.comd 20 mins.e Nonef A!Bruschetta Al Pomodoro e BasilicoB AppetizersC 6 Roma Tomatoes, Diced 2 Garlic Cloves, Chopped 2 Whole Garlic cloves, peeled 3 tablespoons extra virgin olive oil 2 1/4 teaspoons balsamic vinegar 2 tablespoons chopped fresh basil hes, the lemon juice, and 1 tablespoon of the brown sugar and in a buttered flameproof baking pan large enough to hold the peaches in one layer broil the mixture about 6 inches from a preheated broiler for 5 to 7 minutes, or until the peaches are tender. In a small bowl combine the remaining 1 teaspoon brown sugar, the butter, and the cookie crumbs and sprinkle the topping over the peaches. Broil the mixture for 1 to 2 minutes, or until the topping is pale gBGolden. Divide the mixture between 2 dishes and serve it with the cream. American )2 ripe peaches (about 1 pound), peeled, pitted, and cut into 1/4-inch-thick slices 2 teaspoons fresh lemon juice 4 teaspoons firmly packed light brown sugar 1 tablespoon unsalted butter, cut into bits 2 shortbread or butter cookies, crumbled (about 1/4 cup crumbs) heavy cream as an accompaniment Gourmet July 1991 In a medium bowl, toss the tomatoes, chopped garlic, oil, vinegar, basil, salt and pepper until well mixed and let sit at room temperature for at least 20 minutes to let the flavors mingle. You can store the mixture in the refrigerator for up to 3 hours, but after that, the tomatoes will become too soft. Toast the bread slices under a broiler until the edges are brown on both sides, but still white in the middle. Remove from the oven and when cool enough to handle, rub both si Ades of the bread with the whole garlic cloves until the cloves are too small to hold with your fingers. Lay the bread slices on an oven proof serving plate and top with the tomato mixture. Sprinkle a little of the cheese on top and place it quickly under the hot broiler until the cheese melts. Serve immediately. 1/2 teaspoon salt 1/4 teaspoon pepper 8 slices Italian bread, about 3/4-inch thick 2 tablespoons grated Parmigiano Reggiano cheese (optional) minsR sauce sauce sauce soybean spagetti e-ribs spareribs spearmint special specialty specific specifically spice[ spices spicy spinach spiral spirals splash splitA spoil spoon spoons spray sprig sprigsQ spring spring-rollW sprinkle` sprinkled sprinklingg sproutsV square squares squashH squashes squeeze squeezedW squid stale stalk tomatoes, chopped garlic, oil, vinegar, basil, salt and pepper until well mixed and let sit at room temperature for at least 20 minutes to let the flavors mingle. You can store the mixture in the refrigerator for up to 3 hours, but after that, the tomatoes will become too soft. Toast the bread slices under a broiler until the edges are brown on both sides, but still white in the middle. Remove from the oven and when cool enough to handle, rub both si Ades of the bread with the whole garlic cloves until the cloves are too small to hold with your fingers. Lay the bread slices on an oven proof serving plate and top with the tomato mixture. Sprinkle a little of the cheese on top and place it quickly under the hot broiler until the cheese melts. Serve immediately. 1/2 teaspoon salt 1/4 teaspoon pepper 8 slices Italian bread, about 3/4-inch thick 2 tablespoons grated Parmigiano Reggiano cheese (optional) large onion choppedT large onion chopped large onion chopped large onion chopped finely large onion wedges large onion diced large onion finely chopped large onion minced finely Butter Barbecued SalmonB FishC %6--8 lb whole salmon, cleaned salt & pepper, to taste 2 cups chopped mushrooms 1 cup chopped green onions 2 tbs minced parsley 1/2 cup grated Parmesan cheese Grated peel and juice of 1 lemon 1/2 cup (1 stick) butter or margarine, melted 4-5 lemon slices sauces: butter, chili-cheese, or tartar Remove head from salmon, if desired. Place salmon on double thickness of wide foil, making sure foil is three to four inches longer than fish at each end. Sprinkle fish inside and out with salt and pepper to taste. Combine mushrooms, onion, parsley, cheese, lemon peel, and juice. Spoon mixture into fish cavity. Pour butter over fish and top with lemon slices. Cover with another thickness of foil and carefully seal all sides completely. Place on grill four to six inches from glowing co 4 - 5 tablespoons tobasco, or hot sauce enough oil to deep fry a 1228c inaka@cap.or.jpd 30 mins.e 15 mins.f Highg Highm Mix flour, cornstarch, baking powder, salt, water, and oregano in a bowl. In a saucepan, melt butter. Add hot sauce to melted butter. (a little experimentation with amounts will be necessary to find the right amount of heat for you.) After mixing the butter/hot sauce, lower heat.Dip wings in batter, coating them as much as possible.Heat frying oil to medium high and deep fry wings until brown andcrisp, 10 to 15 minutes. Drain on a paper towel. Put wings in saucepan, and toss to coat evenBely. Transfer to platter and serve with Blue Cheese (traditional) or Ranch dressing and celery sticks. Chicken` 2 1/2 pounds wings trimmed and separated 1 cup flour 2 tablespoons cornstarch 2 teaspoons baking powder 1 1/2 teaspoons salt 1/2 teaspoon oregano 1 cup water 1/2 stick butter/margarine 4 - 5 tablespoons tobasco, or hot sauce enough oil to deep fry 1228c inaka@tdl.comd 30 mins.e 15 mins.f Highg Highm tablespoons cornstarch_ tablespoons cream tablespoons crunchy peanut butter tablespoons brown sugarq tablespoons sauce poons sauce ablespoons brown sugarq tablespoons grated parmigiano reggiano cheese optional tablespoons lemon juice tablespoons juice tablespoons margarineC tablespoons molassesq tablespoons dried tomatoes packed tablespoons olive tablespoons oyster sauceU tablespoons creamt tablespoons sauceU tablespoons sugar tablespoons sweet butter tablespoons tahinib tablespoons unsalted butter tablespoons vegetable chicken broth 1-1/2 black garlic sauce sherry sauce grated ginger sodium sauce sugar tblsp buds@ tblsp tblsp vesop substitute sauce@ cider vinegar@ butter@ sugar@ tbsps cream@ teaspoons ground cinnamon@ teaspoons cornstarch@ teaspoons sugar@ tablespoons water@ baking soda@ mustard@ salt@ sherry@ 2-1/2@ green onions@ raisins@ pearl barley rinsed@ tabelspoons shortening@ insed@ tabelspoons shortening@ grain rice@ only@ mushrooms fried butter chopped@ 2lbs@ 2tsp@ flour@ onion chopped@ water@ bread cubes@ bread flour@ peeled sliced tomatoes canned tened butter@ temperature temperature pieces template tender tenderizer Highg Highm Recipe: Butter Cookies (Cookie Press) Ingredients: 1 Cup Butter 1 t. Vanilla 1/4 t. Salt 1/2 t. Almond Extract 3/4 Cup Sugar 2 1/2 Cups Sifted Flour 1 Egg Method: Cream butter with salt till soft. Blend in sugar, 1/4 cup at a time till mixture is fluffy. Beat in egg, vanilla and almond extract. Stir in flour. Pack dough is cookie press; press shapes in ungreased baking sheets,. Bake at 400 , 8 to 10 minutes. Cookies should be set but not brown. Chocolate variation: Blend into the shortening mixture one square ( 1 oz. ) melted and cooled unsweetened chocolate. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ ot yet firm. Sprinkle in chives. 1228c inaka@tdl.comd 25 mins.e 1 Hourf Highg Mediumm Recipe: Butter Barbecued Salmon Ingredients: 6--8 lb whole salmon, cleaned salt & pepper, to taste 2 cups chopped mushrooms 1 cup chopped green onions 2 tbs minced parsley 1/2 cup grated Parmesan cheese Grated peel and juice of 1 lemon 1/2 cup (1 stick) butter or margarine, melted 4-5 lemon slices sauces: butter, chili-cheese, or tartar Butter Sauce: 1/2 cup butter or margarine 1 cup sour cream 1/4 tsp seasoned or onion salt 1 tsp chopped chives Chili-Cheese Sauce: 1/2 cup butter or marg p butter or margarine 1 cup sour cream 1/4 tsp seasoned or onion salt 1 tsp chopped chives Chili-Cheese Sauce: 1/2 cup butter or marg the shortening mixture one square ( 1 oz. ) melted and cooled unsweetened chocolate. G+3/4 Cup Sugar 2 1/2 Cups Sifted Flour 1 EggH AmericanL 0`j1 Cup Butter 1 t. Vanilla 1/4 t. Salt 1/2 t. Almond Extract 3/4 Cup Sugar 2 1/2 Cups Sifted Flour 1 Egga 1228c inaka@tdl.comd 25 mins.e 10 mins. als. Turn after 30 minutes and cook 20 to 30 minutes longer. If cooking on smoke-type grill, open foil during last ten minutes and close grill cover so smoke flavor penetrates fish. Serve with choice of sauces. Butter sauce: Melt butter in small saucepan over low heat. Stir in sour cream, seasoned salt, and chives. Warm, but do not boil. Chili cheese sauce: Combine butter and chili sauce in small saucepan. Heat slowly until butter melts.Add cheese and keep warm until ready to serve.C Tartar sauce: Melt butter in small saucepan over low heat.Add sour cream, tartar sauce mix, and pickle relish.Warm, but do not boil. p (1 stick) butter or margarine, melted 4-5 lemon slices sauces: butter, chili-cheese, or tartar Butter Sauce: 1/2 cup butter or margarine 1 cup sour cream 1/4 tsp seasoned or onion salt 1 tsp chopped chives Chili-Cheese Sauce: 1/2 cup butter or margarine 1/2 cup chili sauce 1/3 cup crumbled blue AButter Sauce: 1/2 cup butter or margarine 1 cup sour cream 1/4 tsp seasoned or onion salt 1 tsp chopped chives Chili-Cheese Sauce: 1/2 cup butter or margarine 1/2 cup chili sauce 1/3 cup crumbled blue cheese Tartar Sauce: 1/2 cup butter or margarine 1 cup sour cream 2 tbs sweet pickle relish 1 envelope tartar sauce mix American 6--8 lb whole salmon, cleaned salt & pepper, to taste 2 cups chopped mushrooms 1 cup chopped green onions 2 tbs minced parsley 1/2 cup grated Parmesan cheese Grated peel and juice of 1 lemon 1/2 cup (1 stick) butter or margarine, melted 4-5 lemon slices sauces: butter, chili-cheese, or tartar Butter Sauce: 1/2 cup butter or margarine 1 cup sour cream 1/4 tsp seasoned or onion salt 1 tsp chopped chives Chili-Cheese Sauce: 1/2 cup butter or margarine 1/2 cup chili sauce 1/3 cup crumbled blue curing curly currant currants curried curried tbs/15ml tbs/20g tbs/30ml tbs/3ml tbs/45ml tbs/500ml tbs/5ml teaspW teaspaoon teaspoonC teaspoon lemon juicez teaspoonsM teasps waterq whole wheat flour white brisket cubes salmon fillet skinnedV fresh shrimp shells white fish-halibut snapper pollock ounce ounces ounces vodka butter pounds about tomatoes sliced thick ounces pounds purpose flour pounds chicken wings trimmed separated bones pounds wings trimmed separated quarts brown stock baking powder fresh ground cumin taste sugar vinegar tablespoons chopped ciltrano tablespoons flour tablespoons fresh chopped powder In a food processor fitted with the dough blade, combine the yeast, sugar, flour, salt and baking soda. Combine in a 2-cup measure the hot buttermilk and shortening. With the motor running, slowly pour the liquid through the feed tube. When the dough leaves the side of the bowl and forms a ball (you may not need all the liquid), knead with the machine running for 60 seconds. Remove the dough and blade from the bowl. Knead the dough by hand for a few seconds, adding flour as necessary if th e dough is too sticky. Form dough into a ball. With your thumbs, punch a hole to form a doughnut shape and place into a microwave-safe bowl. Cover with a damp tea towel or microwaveable plastic wrap. Place an 8-oz glass of water in the middle of the microwave and set the bowl beside it. Heat for 3 minutes at with the power set to 10%. Rest 3 minutes. Heat 3 minutes at 10%. Rest for 6 minutes or until doubled in bulk. Remove the dough from the bowl, punch down and knead by hand a few second DsgsDg P[gsD DsgsDg DsgsDg P[gsD s[[sPs DsgsDg P[gs*D DsgsDg DsgsDg P[gsD s[[sPs AqeqAe MYeqA AqeqAe AqeqAe qYYqMq seede mustard garlic powder ground nutmeg ground nutmeg pepper 1/8-1/4 1/8-1/4 mustard powder black peppercorns juice rolled black peppercorns water cooked manicotti coriander roots chopped water dried tomatoes skins yolks olive water habaneros hard-boiled large Potato Sourdough Starter c. sugar 3 tablespoons instant potato flakes 1 pkg active dry yeast 1 cup warm water (120 - 130 )POTATO SOURDOUGH BREAD DOUGH 6 c. bread flour 1/3 c. sugar 1 pkg. active dry yeast 1 tablespoon salt c. vegetable oil 1 c. Potato Sourdough Starter c. warm water (120 Use reserved 1 cup starter in recipe. Starter Food c. sugar 3 tablespoons instant potato flakes 1 c. warm water (120 Combine all ingredients and use to feed starter as directed. From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ aka/inakasoft/ ------------------------------------------ ontheless, just slowly. Shapes to make- Swiss rolls, turnovers, schnecken, Danish loaves with apricot, nuts, cinnamon and sugar, chocolate croissants, cinnamon raisin Cheese filling- 1 1/2 lb each cream Black Bean ChickenB PoultryC Marinade: 1 tab oyster Sauce 1 tab mince garlic 3/4 pound boneless, skinless chicken, cut into 1-inch pieces Seasonings 2 tabs chicken broth 1-1/2 tab Black Bean Garlic Sauce 1 tab Chinese rice wine or dry sherry 1 tab Chili Garlic Sauce 1. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes. Combine seasoning ingredients in a bowl; set aside. 2. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chicken and stir-fry for 2 minutes. Remove chicken from wok and set aside. 3. Heat remaining 1/2 tabelspoon oil in wok, swirling to coat sides. Add onion and green and red bell peppers; stir-fry for 1-minute. Return chicken to wok and add seasoniadd seasoni Barbeque Sauce IIIB BarbequeC ManyD 1 cup Ketchup 1 6 oz can of tomato paste 1 1/2 cup Honey 1 1/2 tsp Olive oil 2 tsp Tabasco 1 tsp Cayenne pepper 1 tblsp Worcestershire sauce A3Stir everything together and simmer for 20 minutes. 1 tblsp Cocoa powder 1 tsp Juice of lemon 1/2 tblsp Soy Sauce 1/2 tsp Fresh black pepper 1 1/2 tblsp Curry powder 1 tblsp Paprika 2 cloves garlic crushedK American (1 cup Ketchup 1 6 oz can of tomato paste 1 1/2 cup Honey 1 1/2 tsp Olive oil 2 tsp Tabasco 1 tsp Cayenne pepper 1 tblsp Worcestershire sauce 1 tblsp Cocoa powder 1 tsp Juice of lemon 1/2 tblsp Soy Sauce 1/2 tsp Fresh black pepper 1 1/2 tblsp Curry powder 1 tblsp Paprika 2 cloves garlic crushed 1228c inaka@tdl.comd 15 mins.e 20 mins.f Bean and Corn SalsaB AppetizersC out and let it sit at room temperature for 10 minutes before carving, in order to let the meat reabsorb the juices. Butterflied lamb is a breeze to carve, but less tidy-looking than a straight roasted leg. American` 3-4 tblsp olive oil 2 tblsp regular or low-salt soy sauce 1 crushed garlic clove 1 tblsp crushed rosemary 1 tsp lemon juice, optional 1228c inaka@tdl.comd 30 mins.e 10 mins.f Mediumg Mediumm Recipe: Butterflied Leg Of Lamb Ingredients: 3-4 tblsp olive oil 2 tblsp regular or low-salt soy sauce 1 crushed garlic clove 1 tblsp crushed rosemary 1 tsp lemon juice, optional Method: Trim the lamb as thoroughly as possible, then butterfly it. This is not a particularly easy process, but it lets you roast the lamb in 1/3 the time of doing it "as is". To butterfly the leg of lamb, you'll slit down to the bone where it lies closest to the surface, and then cut it out carefully. Use ness. When it's done, take it Oil 2 tbsp. Mustard seeds 1 tsp. Urad Daal 1 tsp. Cumin seeds 1 tsp. Green Chili 1 Mixed vegs. 1 cup Cabbage 1 medium size Salt to taste Turmeric pinch Heat oil, mustard seeds, Urad Daal, cumin seeds, and green chili. Roast for a few seconds. Add mixed vegs. and cabbage. Sprinkle salt and turmeric. Cook on high heat for a couple of minutes, then cover and cook on low until done. Indian` Oil 2 tbsp. Mustard seeds 1 tsp. Urad Daal 1 tsp. Cumin seeds 1 tsp. Green Chili 1 Mixed vegs. 1 cup Cabbage 1 medium size Salt to taste Turmeric pinch 1228c inaka@tdl.comd 15 mins.e 15 mins.f Mediumm Cacahuetes (Oaxacan Peanuts)B AppetizersC Salted peanuts roasted with garlic, chilies, and spices 20 small dried red, serrano or other chilies, 1 inch long 4 cloves garlic, minced and pressed 2 tablespoons olive oil 2 pounds salted peanuts 1 teaspoon coarse salt; use a salt mill or kosher salt 1 teaspoons chili powder 1 tablespoon 50% active dry yeast 3 tablespoons sugar 5 cups bread flour 2 teaspoons salt 1/4 teaspoon baking soda 2 cups 120oF buttermilk 1/3 cup shortening Makes 2 loavesa 1228c inaka@tdl.comd 20 mins.e 1 hr & 30 mins.f Mediumm Recipe: Buttermilk Bread Ingredients: 1 tablespoon 50% active dry yeast 3 tablespoons sugar 5 cups bread flour 2 teaspoons salt 1/4 teaspoon baking soda 2 cups 120oF buttermilk 1/3 cup shortening Makes 2 loaves Method: In a food processor fitted with the dough blade, combine the yeast, sugar, flour, salt and baking soda. Combine in a 2-cup measure the hot buttermilk and shortening. With the motor running, slowly pour the liquid through the feed tube. When the dough leaves the side of t ssible. Drizzle with olive oil, sprinkle the parmesan on top of that and bake at 350 degrees until squash is tender but not mooshy. Serve hot. for 6 minutes or until doubled in bulk. Remove the dough from the bowl, punch down and knead by hand a few second Cut chicken into pieces and combine with water in large saucepan. Simmer 2 hours then strain off broth. In 2 qt saucepan combine celery, tomatoes and sugar and simmer 1 1/2 hours. Boil chiles 15 min until tender, remove seeds and cut in 1/4 in squares. Mix oregano, cumin, MSG,pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved. Add tomato mixture, chiles, beer mixture and garlic to chicken broth. Melt suet to make 6-8 tblspdroppings.Pour 1/3 of suet dri ppings into skillet, add 1/2 pork chops and brown. Repeat for remaining pork chops. Add pork to broth mixture and cook slowly 30 min. Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time. Add to pork mixture. Return to simmer and cook slowly about 1 hour. Add onions and green peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours. Reheat chili before serving. A Baked Lentils With CheeseB BeansC Combine in a shallow 9 x 13 baking dish: 1 3/4 cups lentil, rinsed 2 cups water 2 bay leaves 2 teaspoons salt 1/4 teaspoon pepper 1/4 teaspoon EACH marjoram, sage, and thyme (Preheat oven to 375. Cover tightly and bake 30 minutes. Uncover and stir in: 2 large carrots, sliced 1/8 thick 1/2 cup thinly sliced celeryBake covered for 40 minutes until vegetables are tender. Sprinkle on top: 3 cups shredded cheddar cheese Bake uncovered for 5 minutes until cheese melts. GU4 cloves garlic, minced 2 onions, chopped 1 16-ounce can tomatoes, drained and cut upK American This dish is incredibly easy to make. The sweetness of the roasted garlic is a perfect compliment to the richness of butternut squash, and the parmesan adds just the right amount of saltiness for balance. You can also *boil* the garlic bulbs instead of roasting them, and leave out the olive oil if you want to reduce the fat. It works OK, too. American`R2 butternut squashes 3 heads roasted garlic 2 Tbs. good parmesan 2 Tbs. olive oil 1228c inaka@tdl.comd 20 mins.e 15 mins.f World Championship ChiliB StewsC ManyD 1 (3 lb) chicken 1 1/2 qt water 1/2 lbbeef suet 1/4 cup finely chopped celery 7 cup peeled, chopper tomatoes 2 tsp sugar 5 lbs ctr cut pork chops , thin 4 lbs flank steak 3 medium onions, cut in 1/2 inch pieces 3 green peppers, cut in 3/8 inch pieces not mooshy. Serve hot. 1 hr & 30 mins. s. Turn the bowl over top of the dough and let it rest about 10 minutes. Meanwhile, preheat the oven to 375oF. Grease two glass loaf pans. Cut the dough into 2 pieces. Shape into 2 loaves and place in the prepared pans. Cover the pans loosely with towls. Replace the pans in the microwave. Place the glass of water in the center and the pans off-center. Heat for 3 minutes at with the power set to 10%. Rest 3 minutes. Heat 3 minutes at 10%. Rest for 6 minutes or until doubled in bulk. Brush t ;he loaves lightly with egg white and sprinkle sith poppy, caraway or sesame seeds if desired. Bake 40-50 minutes, or until loaves are goldenbrown and tap hollow on the bottom.I generally make this without microrising the yeast. Each rising takes about an hour to achieve bulk, but the bread comes out a bit lighter. Makes 2 loavesK American butternut butternut squash garlic cabbage cabbage curry cacahuetes cacahuetes oaxacan peanuts caesar caesar salad cafe's cakeK cakes calico campechana campeche-style canapes candied candied fruit canned caper capers capitol capitol punishment chili caramel caramel shrimp saigon palace caramel shrimp saigon palace aigon palace saigon palace rucola yogurt carrot carrot carrots cashew cashew chili cashew noodles casinos casserole catalane butter buttermilk chicken broth cocoa cooking cooking sauce cornmeal drained whole water bread crumbs breadcrumbs sherry fresh basil leaves dried fresh grated parmesan cheese granulated sugar grated parmesan cheese ground unsalted roasted 4-epices poivre cayenne stick butter margarinez almonds toasted coarsely chopped black peppercorns crushedV bottled sauce tabasco brown sugar butter stick butter margarine catsup mustard chicken broth chili powder onion powder chopped celantro sauce cupsC In a pan over medium heat, cook chilies, garlic, and oil for 1 minute, stirring so chilies won t scorch. Mix in peanuts and stir over medium heat; or spread on baking sheet and bake at 350 F (175 C) oven for 5 minutes or until slightly brown. Sprinkle coarse salt and chili powder. Mix well, cool, and store in an airtight container for at least 1 day before serving. Keeps well up to 2 weeks. Makes 7 cups Mexican Salted peanuts roasted with garlic, chilies, and spices 20 small dried red, serrano or other chilies, 1 inch long 4 cloves garlic, minced and pressed 2 tablespoons olive oil 2 pounds salted peanuts 1 teaspoon coarse salt; use a salt mill or kosher salt 1 teaspoons chili powder 1228c inaka@tdl.comd Overnighte 5 mins.f Highg Highm Caesar SaladB SaladsC 4Ds2 Eggs 8 Anchovy Fillets 3 Garlic Cloves 1 Shallot 1/2 Teaspoon Vinegar 1/2 - 1 Cup Oil 1/2 Teaspoon Dijon Mustard powder 4 tablespoons green pepper -- chopped 6 tablespoons white wine 2 teaspoons fresh lemon juice 1 tablespoon fresh parsley -- choppedK Australian I1/2 pound fresh mushrooms 2 tablespoons butter 1 tablespoon oil 1/2 cup parmesan cheese 1 1/2 pounds fillet of sole (or any white fish) 1/4 teaspoon salt 1/4 teaspoon pepper 4 tablespoons green pepper -- chopped 6 tablespoons white wine 2 teaspoons fresh lemon juice 1 tablespoon fresh parsley -- chopped 1228c inaka@tdl.comd 15 mins.e 20 mins.f Mediumm Authentic Greek LambB LambC 4D^Leg of lamb many cloves of garlic lots of oregano and pepper lots of lemon juice a bit of salt 1. In a large wooden bowl press garlic cloves with a fork and smear into bowl. 2. Mash anchovy fillets into bowl with a fork. 3. Cook eggs (in shell) 10 seconds in boiling water. Break open and add yolks to bowl. 4. Add diced shallots to bowl. 5. Add Dijon mustard and mix all ingredients thoroughly. 6. Whisk in 1/2 of oil slowly, then the vinegar. 7. Add remainder of oil until mixture reached desired consistency. 8. Add chilled Romaine lettuce, a small amount of the cheeses and croutons toB` bowl. 9. Toss salad and serve onto chilled salad plates. 10. Sprinkle cheeses lightly over top. G_2 Head Romaine, cleaned and cut into 1 wide strips Grated Romano Cheese Grated Parmesan CheeseK American` 2 Eggs 8 Anchovy Fillets 3 Garlic Cloves 1 Shallot 1/2 Teaspoon Vinegar 1/2 - 1 Cup Oil 1/2 Teaspoon Dijon Mustard 2 Head Romaine, cleaned and cut into 1 wide strips Grated Romano Cheese Grated Parmesan Cheesea 1228c inaka@tdl.comd 15 mins.e Cpbout 5 minutes before serving time, add cheese. Just before serving, add lime juice and stir with wooden spoon. 1 lb jack cheese, shredded 6 long green chiles 1 tsp oregano 1 tblsp ground cumin 1/2 tsp MSG 1 tblsp pepper 4 tsp salt 5 tblsp chili powder 1 tsp cilantro 1 tsp thyme 1 cup beer 2 cloves garlic, finely chopped juice of limeK Mexican 1 (3 lb) chicken 1 1/2 qt water 1/2 lbbeef suet 1/4 cup finely chopped celery 7 cup peeled, chopper tomatoes 2 tsp sugar 5 lbs ctr cut pork chops , thin 4 lbs flank steak 3 medium onions, cut in 1/2 inch pieces 3 green peppers, cut in 3/8 inch pieces 1 lb jack cheese, shredded 6 long green chiles 1 tsp oregano 1 tblsp ground cumin 1/2 tsp MSG 1 tblsp pepper 4 tsp salt 5 tblsp chili powder 1 tsp cilantro 1 tsp thyme 1 cup beer 2 cloves garlic, finely chopped juice of lime 1228c C.V. Woodsd Overnighte 6 hrsf Highg Highm 4 hours. Reheat chili before serving. A Cabbage CurryB VegetablesC 4ing time, add cheese. Just before serving, add lime juice and stir with wooden spoon. 1 lb jack cheese, shredded 6 long green chiles 1 tsp oregano 1 tblsp ground cumin 1/2 tsp MSG 1 tblsp pepper 4 tsp salt 5 tblsp chili powder 1 tsp cilantro 1 tsp thyme 1 cup beer 2 cloves garlic, finely chopped juice of limeK Mexican 1 (3 lb) chicken 1 1/2 qt water 1/2 lbbeef suet 1/4 cup finely chopped celery 7 cup peeled, chopper tomatoes 2 tsp sugar 5 lbs ctr cut pork chops , thin 4 lbs flank steak 3 medium onions, cut in 1/2 inch pieces 3 green peppers, cut in 3/8 inch pieces 1 lb jack cheese, shredded 6 long green chiles 1 tsp oregano 1 tblsp ground cumin 1/2 tsp MSG 1 tblsp pepper 4 tsp salt 5 tblsp chili powder 1 tsp cilantro 1 tsp thyme 1 cup beer 2 cloves garlic, finely chopped juice of lime 1228c C.V. Woodsd Overnighte 6 hrsf Highg Highm Cabbage CurryB VegetablesC ounces bourbon ounces ounces unsweetened chocolate chopped ounces white tequila baking chocolate bamboo shoots butter butter bacon chinese pickles grated chocolate mixed dried fruit raisins noodles sprouts scallions split toasted almonds sugar sweet butter temperature pints chicken stock defatted dividedw potatoes boiled skins potatoes medium pound boned rolled pounds boiled potatoes liced pints chicken stock defatted dividedw pommes golden pommes golden pommes golden pommes golden dividedw pommes terre pommes golden boned rolled pounds boiled potatoes black pepper fresh ground black pepper taste freshly grinded black pepper taste freshly ground blace pepper taste freshly ground black pepper taste freshly ground black peppergarnishes freshly ground pepper freshly ground pepper taste pepperT pepper optional pepper optional sauce vegetable cocktail juice sauce sauce sauce zeste citron beetQ beets before belacan bellP belly beverage biaso bicarbonate bigotta birmingham biscuit biscuit-like biscuits bite-size bitters bittersweet blace blachan blackC cloves garlic finely chopped cloves garlic finely minced cloves garlic minced cloves garlic minced pressedT cloves garlic peeled cloves garlic peeled finely minced cloves garlic pressed cloves garlic pressed minced cloves minced garlic cloves garlic cucumbers diced small cloves garlic 120of buttermilk tomatoes chopped cheddar grated purpose flour all-purpose flourZ buttermilk chopped mushrooms cooked chickpeas cooked defatted chicken broth canned broth bouillon cubes flour granulated sugarZ grated cheese long-grain white grenadine grey's griddlecakes grill grilled grilled tomatoes fresh nutmeg grinded grinder grinding grinding black pepper grindings grinds grissini grocery groseilles grosses groundD Mediumg Highm Recipe: Caesar Salad Ingredients: 2 Eggs 8 Anchovy Fillets 3 Garlic Cloves 1 Shallot 1/2 Teaspoon Vinegar 1/2 - 1 Cup Oil 1/2 Teaspoon Dijon Mustard 2 Head Romaine, cleaned and cut into 1 wide strips Grated Romano Cheese Grated Parmesan Cheese Method: 1. In a large wooden bowl press garlic cloves with a fork and smear into bowl. 2. Mash anchovy fillets into bowl with a fork. 3. Cook eggs (in shell) 10 seconds in boiling water. Break open and add yolks to bowl. 4. Add diced shallots t n boiling water. Break open and add yolks to bowl. 4. Add diced shallots to bowl. 5. Add Dijon mustard and mix all ingredients thoroughly. 6. Whisk in 1/2 of oil slowly, then the vinegar. 7. Add remainder of oil until mixture reached desired consistency. 8. Add chilled Romaine lettuce, a small amount of the cheeses and croutons to bowl. 9. Toss salad and serve onto chilled salad plates. 10. Sprinkle cheeses lightly over top. eesea 1228c inaka@cap.or.jpd 15 mins. 1 T oregano 2 T paprika 2 T MSG (monosodium glutamate) 9 T Chili powder, light 4 T cumin 4 T beef bouillon (instant, crushed) 24 oz Old Milwaukee beer 2 C water 4 lb extra lean chuck, chili grind 2 lb extra lean pork, chili grind 1 lb extra lean chuck, cut into 1/4" cubes In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet.Drain and add to simmering spices.Continue until all meat is done.Saute chopped onion and garlic in 1 T. oil or suet.Add to spices and meat mixture. Add water as needed.Simmer 2 hours.Add mole, sugar, coriander seed, hot sauce and tomato sauce.Simmer 45 min.Dissolve masa harina flour in warm B water to form a paste.Add to chili.Add salt to taste.Simmer for 30 minutes.Add additional Louisiana Hot Sauce for hotter taste. overnight Trim the lamb as thoroughly as possible, then butterfly it. This is not a particularly easy process, but it lets you roast the lamb in 1/3 the time of doing it "as is". To butterfly the leg of lamb, you'll slit down to the bone where it lies closest to the surface, and then cut it out carefully. Use a sharp knife! You'll also need to get out the kneecap, which is not hard, but a pain. When you're done, you'll have exposed a thick vein of fat that was next to the bone; trim this out as well. When you're done, you'll have a mess. :-) Essentially, you've "unwrapped" the meat from around the bone, so that it can lie flat on a roasting pan. If there are any particularly thick parts that won't lie flat, slit them (in the direction that the bone used to run) so they will. You may wish to cut off the portion of meat closest to the shank (the narrow end), because the white tendons there can make that meat tough. Use it for stock, or remove the tendons and use the rest for shis heaping spoonfuls about think heaping ground allspice^ ginger jalapenos seeded finely chopped lapenos seeded finely chopped ginger jalapenos seeded finely chopped shrimp paste together allspice^ shrimp paste together jalapenos seeded finely chopped japanese cucumbers chili powder julienne strips lemon pounds skirt steak sections large about pound total onions chopped large laurel leaves large cloves garlic minced large dried black mushrooms large yolks large garlic cloves chopped large garlic cloves minced large garlic cloyes finely chopped large handfuls rocket large heavy sweet peppers stemmed cored large onions chopped pepper chopped .2 large onions, finely chopped 10 cloves garlic, finely chopped 1/2 C Wesson oil or kidney suet 1 tsp mole (powdered), also called mole poblano 1 T sugar 1 tsp coriander seed (from Chinese parsley, cilantro) 1 tsp Louisiana Red Hot Sauce (Durkee's) 8 oz tomato sauce 1 T Masa Harina flour salt to taste Mexican 1 T oregano 2 T paprika 2 T MSG (monosodium glutamate) 9 T Chili powder, light 4 T cumin 4 T beef bouillon (instant, crushed) 24 oz Old Milwaukee beer 2 C water 4 lb extra lean chuck, chili grind 2 lb extra lean pork, chili grind 1 lb extra lean chuck, cut into 1/4" cubes 2 large onions, finely chopped 10 cloves garlic, finely chopped 1/2 C Wesson oil or kidney suet 1 tsp mole (powdered), also called mole poblano 1 T sugar 1 tsp coriander seed (from Chinese parsley, cilantro) 1 tsp LouisiaBQna Red Hot Sauce (Durkee's) 8 oz tomato sauce 1 T Masa Harina flour salt to taste 1228c inaka@cap.or.jpd Overnighte 4 hrsf Highg Highm Caramel Shrimp Saigon PalaceB SeafoodC m1 1/2 teasp vegetable or olive oil 1 garlic clove, minced 1/2 cup plus 2 tabs water 2 teasps Asian fish sauce (preferably nuoc nam*), or to taste 3 teasps sugar 12 medium shrimp or 8 to 10 large shrimp (about 1/2 pound), shelled and deveined 2 scallions, cut diagonally into 2-inch pieces 1/4 onion, cut into wedges 1 tab cornstarch Garnish:fresh coriander sprigs In a 10-inch heavy skillet heat vegetable or olive oil over moderately high heat until hot but not smoking and saut garlic, stirring, until golden. Add 1/2 cup water, fish sauce, and 2 teaspoons sugar and simmer until sugar is dissolved. Remove skillet from heat. In a small heavy skillet cook remaining 1 teaspoon sugar over moderately high heat until sugar melts and turns golden caramel and remove skillet from heat. Add some of water mixture to caramel, stirring until caramel is dissolved l, stirring until caramel is dissolvedlved Makes about 5 quarts, using about a pound of dills per quart. (Oh, andwe always used pickles straight out of our garden). Brine: 3 quarts boiling water 2 cups white vinegar 1/2 cup coarse salt 1 teaspoon alum 1228c inaka@tdl.comd Overnighte Nonef Recipe: Mrs. Lehbour's Dill Pickles Ingredients: Makes about 5 quarts, using about a pound of dills per quart. (Oh, andwe always used pickles straight out of our garden). Brine: 3 quarts boiling water 2 cups white vinegar 1/2 cup coarse salt 1 teaspoon alum Method: Wash dills in hot water. Soak overnight in cold water (use ice orplace in refrigerator).Bring water to a boil and add rest of ingredients. Boil until dissolved.Sterilize canning jars. While still r olive oil on top. Serve with pitta bread. r, it is best to store them in a dark cool place(the lucky woman has a huge pantry!) Then pop open a jar and enjoy! .2 large onions, finely chopped 10 cloves garlic, finely chopped 1/2 C Wesson oil or kidney suet 1 tsp mole (powdered), also called mole poblano 1 T sugar 1 tsp coriander seed (from Chinese parsley, cilantro) 1 tsp Louisiana Red Hot Sauce (Durkee's) 8 oz tomato sauce 1 T Masa Harina flour salt to taste Mexican 1 T oregano 2 T paprika 2 T MSG (monosodium glutamate) 9 T Chili powder, light 4 T cumin 4 T beef bouillon (instant, crushed) 24 oz Old Milwaukee beer 2 C water 4 lb extra lean chuck, chili grind 2 lb extra lean pork, chili grind 1 lb extra lean chuck, cut into 1/4" cubes 2 large onions, finely chopped 10 cloves garlic, finely chopped 1/2 C Wesson oil or kidney suet 1 tsp mole (powdered), also called mole poblano 1 T sugar 1 tsp coriander seed (from Chinese parsley, cilantro) 1 tsp LouisiaBQna Red Hot Sauce (Durkee's) 8 oz tomato sauce 1 T Masa Harina flour salt to taste 1228c inaka@tdl.comd Overnighte 4 hrsf Highg Highm Gca.1 lb fish Dough: 12 oz flour 1 egg 2 tblsp baking powder 3 1/2 tblsp cornstarch 1 tsp salt 1 cup water flour to dust oil to fry and for the dough Further Ingredients: 7 oz canned pineapple pieces 3/4 cup syrup from canned pineapple 1 tblsp cornstarch 2 tblsp vinegar 1 tblsp soy sauce 2 tblsp sugar green tops of 2 scallions es, minced 52 (about) grape leaves from jar (about two 2-pound jars) 1/4 cup fresh lemon juice Yogurt-Feta dip 1 cup plain yogurt (do not use low-fat or nonfat) 4 ounces feta cheese, crumbled 1 large green onion, cut into 1-inch pieces 1/4 teaspoon grated lemon peel Method: For pine nut dolmades: Place tomatoes with their juice in large bowl. Add next 7 ingredients and mix to blend. Season with salt and pepper. Rinse grape leaves under cold water. Drain. Cover bottom of heavy large Dutch oven with grape leaves (about 6). Place 1 grape leaf on work surface, vein side up; cut off stem. Place about 1 tablespoon rice mixture in center of leaf towa inaka inaka [, and transfer mixture back to larger skillet. Add shrimp and cook over moderately high heat, stirring, 2 minutes. In a small bowl stir together cornstarch and remaining 2 tablespoons water and stir into shrimp mixture. Cook shrimp mixture, stirring, until sauce is thickened and season with salt and pepper. Garnish shrimp with coriander sprigs. Vietnamese n1 1/2 teasp vegetable or olive oil 1 garlic clove, minced 1/2 cup plus 2 tabs water 2 teasps Asian fish sauce (preferably nuoc nam*), or to taste 3 teasps sugar 12 medium shrimp or 8 to 10 large shrimp (about 1/2 pound), shelled and deveined 2 scallions, cut diagonally into 2-inch pieces 1/4 onion, cut into wedges 1 tab cornstarch Garnish:fresh coriander sprigs Gourmet March 1995 25 mins.e 15 mins.f Mediumg Mediumm A0Vegetable Carpaccio With Rucola & Yogurt Sauce. VegetablesC waterS water water degrees wheat whipping cream white vinegaru vinegar worcestershire sauce celery chopped green pepper chopped optional sugar onion thinly sliced chopped ginger peeled minced ginger peeled minced bouillon vinegar whine mixture 50:50 stick butter softened skewered skirt slammerB sliced sliced baked potatoes slicesx sling small small kibba small stuffed pasta broth smoked smoked halibut butter smoked salmon canapes smoked salmon cheeseballs smoked salmon cheesecake smoked salmon cheesecake smokey smokey salmon spread smoky smoky roasted salsa smotherd smotherd sweet chicken smotherd sweet chicken hered smothered sweet-and-sour chicken soupe sourG sourdough spaghetti spanish spare spare-ribs spareribs special speed spice spicy nutmeg nutmeg taste nutmegs nutritional nutsL nutsmoistened medium sized green chilli cored seeded medium sized sweet pepper medium sized yellow sweet pepper vinegar spice powder vegetable stock 1-2cm fresh ginger dried ginger water cloves garlic bamboo shoots water chestnuts sauce spring onions juice lemon diagonally diameter dicedC difference different difference different differents dijonV dijon mustard dijon-style dillI sprigs taste dills 1996U adelphi ag311 ag311 cleveland freenet americanx amherst worley tasca lanza's flavors sicily tasca lanza's flavors sicily flavors sicily avors sicily aprilU april Carrot SoupB SoupsC 3 tablespoons olive oil 1 1/2 cups chopped yellow onion 3 large cloves of garlic, chopped 1 tablespoon dried basil or 1/4 cup chopped fresh 1 pound carrots, sliced thinly ( about 8 cups ) 5 cups water Juice 1/2 lemon 1 tablespoon tamari Nonef Carrot SoupB SoupsC 3 tablespoons olive oil 1 1/2 cups chopped yellow onion 3 large cloves of garlic, chopped 1 tablespoon dried basil or 1/4 cup chopped fresh 1 pound carrots, sliced thinly ( about 8 cups ) 5 cups water Juice 1/2 lemon 1 tablespoon tamari f any liquid that has formed, turn over gently onto a plate, keeping the shape. Put the B yogurt in the blender, the chopped rucola and the rest of basil, salt and 1 ice cube. Blend until you get light green smooth sauce, Pour around the mound of vegetables, serve any remaining sauce on the side. GNJuice of 1 lemon 3 tablespoons extravirgin olive oil salt and pepper to taste.K Italian Combine the flour, dry mustard, paprika and baking powder in a medium bowl. Beat the butter, either by hand or with an electric mixer at medium speed, until light and fluffy. Slowly beat in the cheddar cheese and Worcestershire sauce. Gradually add the flour mixture, stirring with a fork, until well blended. On a lightly floured surface, shape the dough into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil. Place on a platter and refrigerate for at least 2 hours, be *tter overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flatten slightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the preheated oven. Biscuits will only brown slightly on the bottom American Heat the oil in a heavy-bottomed soup pot. Add the onion and garlic, and cook over high heat for 3 or 4 minutes, stirring frequently. Add the basil and carrots, and continue to cook for 5 minutes. Add the water, cover the pot with a lid, reduce the heat, and simmer until the carrots are soft, 30 to 40 minutes. In a food processor, blend the carrots and cooking liquid until smooth. Return the soup to the stove. Add the lemon juice, tamari, and pepper to taste. Stir in the cilantro and the c hili pepper. Simmer on low heat for 10 minutes. Garnish with chopped parsley or cilantro and serve immediately. If serving cold, transfer to a bowl, cover, and refrigerate for at least 4 hours. Variation: Instead of flavoring the soup with cilantro, lemon, and chili pepper, substitute 3 tablespoons of juice from freshly grated ginger or 1/2 cup of fresh orange juice. Pick the sweetest carrots you can find for this soup. Carrots with leafy tops are usually the freshest and best. This cream 2 large ripe tomatoes 1 green tomato 1 avocado 1\2 small Pineapple 1 small white onion 1 small bunch rucola Yogurt gr.150 6oz 1 small bunch basil Remove the seeds from the tomatoes and dice them, cut all the other vegetables the same size, mix in a bowl, add the lemon juice, salt and plenty of pepper, 2 tablespoons olive oil and half the basil cut up roughly. Brush with oil 4-5 little bowls or cups with oil, fill with the diced vegetable, and press with the back of the spoon or a glass. Refrigerate until needed. Remove from refrigerator, drain off any liquid that has formed, turn over gently onto a plate, keeping the shape. Put the B yogurt in the blender, the chopped rucola and the rest of basil, salt and 1 ice cube. Blend until you get light green smooth sauce, Pour around the mound of vegetables, serve any remaining sauce on the side. GNJuice of 1 lemon 3 tablespoons extravirgin olive oil salt and pepper to taste.K Italian caudan caviar caviar roasted potato slices celery championship cheddar cheesed cheese onion bread cheese crackers cheese crisps cheese cheese sticks cheeseballs seball eseball chef's alfredo sauce cherry chevapccichi chevapccichi sausages chick chick sesame sauce chickeno 1228c inaka@tdl.comd 25 mins.e 1 Hourf Mediumg Highm Recipe: Cashew Chili Ingredients: 2-3 cups kidney beans 4 medium onions 2 bell peppers 2 stalks celery 3 cloves garlic 1 tsp basil 1 tsp oregano 1 tblsp chili powder 1 tsp cumin 2 cans tomatoes 1/2 - 1 cup cashews 1 tsp salt 1/4 cup cider vinegar (this is really much more than is needed) handful raisins black pepper, bay leaf Method: Saute onions, bell peppers, celery, garlic. Add spices, fry with onion mix, stirring constantly. Add tomatoes, pepper, bay leaf, cashews, salt, raisin s, wine. Add beans, simmer covered for 30 min. Add water if necessary. Add vinegar when chili is almost ready. For variety, add carrots or green beans (may need to cook longer until they are tender). Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 1228c inaka@tdl.comd 20 mins.e 30 mins.f Highg Highm Recipe: Lemon Bliss Wings Ingredients: 2 1/2 pounds wings, trimmed and separated 4 tablespoons soy sauce 4 tablespoons mirin or dry sherry 1/2 cup chicken broth juice and grated rind of 1 large lemon 3 tablespoons sugar 1/2 teaspoon salt 2 teaspoons water 2 teaspoons cornstarch 1 teaspoon sesame oil enough vegetable oil to stir fry 3 teaspoons ginger 2 teaspoons garlic powder Method: Mix soy sauce, sherry, broth, lemon juice & rind, sugar, salt, water, cornstarch, and sesame oil i 1/2 cup chicken broth juice and grated rind of 1 large lemon 3 tablespoons sugar 1/2 teaspoon salt 2 teaspoons water 2 teaspoons cornstarch 1 teaspoon sesame oil enough vegetable oil to stir fry 3 teaspoons ginger 2 teaspoons garlic powder Method: Mix soy sauce, sherry, broth, lemon juice & rind, sugar, salt, water, cornstarch, and sesame oil i Bon App May 1996 25 mins.e 1 hr & 30 mins.f Mediumg Recipe: Lamb And Barley Soup Ingredients: 1 tablespoons vegetable oil 2 1/2 pounds meaty lamb neck bones 10 cups water 1/2 small cabbage, chopped 2 carrots, peeled, chopped 1 large onion, chopped 1/2 large rutabaga, peeled, chopped 2/3 cup pearl barley, rinsed 3 tablespoons instant beef bouillon granules 2 teaspoons dried thyme 2 bay leaves Pinch of ground allspice Method: Heat oil in heavy large pot or Dutch oven over high heat. Add lamb bones; saut until dark brown, about 10 minute ots, peeled, chopped 1 large onion, chopped 1/2 large rutabaga, peeled, chopped 2/3 cup pearl barley, rinsed 3 tablespoons instant beef bouillon granules 2 teaspoons dried thyme 2 bay leaves Pinch of ground allspice Method: Heat oil in heavy large pot or Dutch oven over high heat. Add lamb bones; saut until dark brown, about 10 minute 2 tablespoons dry sherry 1 tablespoon soy sauce 2 cloves garlic, minced 1/8 teaspoon ground red pepper 1/2 cup grated Parmesan cheeseK Chinese 81 8-ounce package medium egg noodles 1 1/2 cups small-curd cottage cheese 1 8-ounce carton sour cream 1 cup chopped fresh mushrooms 1 cup cashew halves 1/2 cup chopped scallions 2 tablespoons dry sherry 1 tablespoon soy sauce 2 cloves garlic, minced 1/8 teaspoon ground red pepper 1/2 cup grated Parmesan cheese 1228c inaka@tdl.comd 20 mins.e 25 mins.f Mediumm Caviar & Roasted Potato SlicesB AppetizersC 3 small baking potatoes (about 5 ounces each), cut crosswise into 1/4-to 1/3-inch-thick slices Olive oil Sour cream Chopped fresh chives Caviar ir well. Add cottage cheese mixture to noodle mixture; toss gently. Pour into buttered 2-quart casserole. Sprinkle with Parmesan cheese. Bake, uncovered, for 25 minutes of until thoroughly heated. juice lemonp juice lemon orange juice juice orange juice orange slices orange peeled trimmedp juice lemon juice limes juice lemons juice oranges juice juice juice fresh lemon juice lemon juicedc juices juicy julienne julienne ngred kirsch knew^ knife knotted known konni konrad kosher sugar water water ladyfingers lamb] Preheat oven to 400 F. Brush both sides of potato slices with olive oil. Place on baking sheet and season lightly with salt and pepper. Bake until golden brown on bottom sides, about 15 minutes. Turn slices over and continue baking until second sides are golden brown, about 15 minutes. Transfer to plate. Top slices with small dollops of sour cream. Sprinkle with chives. Spoon small amount of caviar atop sour cream and chives. Serve immediately. Makes about 20. American` 3 small baking potatoes (about 5 ounces each), cut crosswise into 1/4-to 1/3-inch-thick slices Olive oil Sour cream Chopped fresh chives Caviar 1228c inaka@tdl.comd 15 mins.e 30 mins.f Highg Highm Cheese and Onion Bread BakeB Breads & MuffinsC ManyD 1 tbsp corn oil 1 large onion, finely chopped 1/2tsp thyme 4 1/2oz/125g reduced-fat Cheddar cheese, grated 3oz/75g Parmesan cheese, grated 1 dsp freshly chopped chives Preheat the oven to 350 F. Halve the squash and scoop out the insides. Place cut-side down in a baking pan and bake for about 20 minutes, or until it begins to get soft. Soak the dried tomatoes and mushrooms separately in hot water. Throw the garlic into a food processor while the machine is running. Process until the garlic is completely chopped. Throw in the stale bread and process until you have large crumbs. Empty into a medium mixing bowl. Add the fresh mushrooms, artichoke, herbs an d salt to the bowl. When the dried tomatoes and mushrooms have softened, chop and add to the bowl. Turn the squash halves over and fill. Add water to the filling to keep the squash from getting too dry. Makes 4 servings. Bake another 10 minutes. Serve hot. Notes: 1) I served the squash as halves. You may also scoop the squash out and serve it like pasta in a large bowl, mixed with the filling. 2) The filling would also be good if it were lightly sauteed in the balsamic vinegar and water tomatoes tomatoes chopped tomatoes skinned chopped tomatoesslice tomatosa tomotoes tomotoes quartered removed tongueR tonic garlic ginger green onions tony's topped topping tops[ tortellini tortilla tortilla shells ground turkey about ginger ginger about ginger teaspoons dried baking powder shortening tso's Preheat oven to 325! F. Combine mustard powder and seasonings with the flour and mix well. Cut margarine into the flour mixture. Add grated cheese to the flour and mix well. Add the water and knead for a short time until the dough forms a ball. Take one quarter of the dough at a time and roll out very thin (about 1/8 inch). Cut into long strips and bake on a greased cookie sheet for about 10 minutes or until lightly browned. Allow the strips to cool for a short time and then break iB nto 4-inch lengths. Put into a container and allow to sit overnight uncovered. Here's a great appetizer that people just love at parties. Very spicy and addictive. Easy to make American` 1 cup flour 2 tsp. mustard powder 1/4 tsp. cayenne 1/2 tsp. each of paprika, thyme, chili powder and salt 1/4 cup margarine 2 cups aged cheddar, grated. 1/4 cup cold water 1228c inaka@tdl.comd 15 mins.e 10 mins.f Highg Highm black pepper Beat eggs lightly in a large bowl. Stir in oil, sugar, zucchini and vanilla. Sift flour, baking powder, baking soda, cinnamon, and salt into wax paper. Stir into egg mixture until well blended; stir in raisins and nuts. Spoon batter into well greased 8x5x3 loaf pans. Bake in moderate oven (375 ) for one hour or until enter springs back when lightly pressed with fingertip. Cool in pan on wire rack for 10 minutes. Remove from pans and let cool completely. G\1/4 Baking Powder 2 t. Baking Soda 3 t. Cinnamon 1 t. Salt 1 C. Raisins 1 C. Chopped WalnutsK ItalianL 3 Eggs 1 C. Vegetable Oil 1 1/2 C. Sugar 3 Medium Zucchini (grated and well drained) 2 t. Vanilla 2 C. Sifted Flour 1/4 Baking Powder 2 t. Baking Soda 3 t. Cinnamon 1 t. Salt 1 C. Raisins 1 C. Chopped Walnutsa 1228c inaka@tdl.comd 30 mins.e 10 mins.f Mediumm aaa This Is Shareware aaaB BeefC Zucchini BreadB Breads & MuffinsC 6finsC noodles noodles romanoff fried oatcakes oatmeal oatmeal banana cupcakes oatmeal molasses bread oatmeal raisin cookies oaxacan fashioned buttermilk biscuits fashioned meatloaf fashioned pineapple upside fashioned shortcake old-fashion old-fashion sugar cookies old-fashioned old-fashioned tomato ketchup olive ketchup paper parmesan parsley pasta patties peach peaches peanut peanuts pepper peppermint peppers chopped onions chopped celeryC chopped parsley salad white vinegar waterQ evaporated sweetened graham cracker crumbs finely chopped fresh parsley finely chopped onion finely chopped scallion finely grated unsweetened desiccated coconut parsley chopped flour fontina fresh cilantro fresh cilantro fresh cilantro plain yogurt white olive onion chopped canned chicken broth` packed brown sugar parmesan cheddar cheshire\ parmesan cheese parsley peanut butter "1. Preheat oven to 450 degrees F. Place tortillas on baking sheets. Spread cheese on top. Sprinkle with garlic or garlic salt and scatter olives over top. Spoon on a few dollops of salsa. 2. Bake until tortillas are crisp and brown (about 10 minutes). Serve with sour cream, if desired. Mexican` Flour tortillas sharp cheddar or jack cheese -- grated minced garlic or garlic salt -- to taste sliced black olives chile salsa -- to taste sour cream (optional) Chile-Heads Recipe Collection 15 mins.e 10 mins.f Highg Highm unsalted butter 2 cups aged cheddar grated 1/4 cup cold water a 1228c inaka@cap.or.jpd 20 mins.e 10 mins.f Mediumg Highm Cheese CrispsB AppetizersC ManyD Flour tortillas sharp cheddar or jack cheese -- grated minced garlic or garlic salt -- to taste sliced black olives chile salsa -- to taste sour cream (optional) Preheat oven to 350. Combine mustard powder and seasonings with theflour and mix well. Cut butter into the flour mixture. Add grated cheese to the flour and mix well. Add the water and knead for a short time until the dough forms a ballTake one quarter of the dough at atime and roll out very thin (about 1/8 inch).Cut into crackers prick the tops with a fork and bake on a greased cookie sheet for about 10minutes or until lightly browned. Put into a container and allow to sit overnighB t uncovered American` 1 cup flour 2 teaspoons dry mustard powder 1/4 teaspoon cayenne 1/2 teaspoon each of paprika chili powder and salt 1/4 cup unsalted butter 2 cups aged cheddar grated 1/4 cup cold water 1228c inaka@tdl.comd 20 mins.e 10 mins.f Mediumg Highm Cheese CrispsB AppetizersC ManyD Flour tortillas sharp cheddar or jack cheese -- grated minced garlic or garlic salt -- to taste sliced black olives chile salsa -- to taste sour cream (optional) Sift the flours and salty into a warm bowl. Cream the yeast with the sugar. Add the warmed milk and water, then the oil. Stir into the flour to make a batter, and beat vigorously until smooth and elastic. Cover the bowl, put in a warm place and leave it until the mixture rises and the surface is full of bubbles (about 1 1/2 hours). Break it down by beating with a wooden spoon. Cover and leave in a warm place to prove for another 30 minutes. -- To cook the crumpets, heat and grea se the bakestone lightly. Grease 5 or 6 crumpet rings (3-3 1/2 inches) (or scone cutters) and put them on the bakestone to heat. Cook as many crumpets as possible at a time, as the batter will not stay bubbly for long. -- Put 1/2 inch deep of batter into each ring. Cook gently for 7 - 10 minutes, or until the surface sets and is full of tiny bubbles. Using an oven glove for protection, lift off the ring, and if the base of the crumpet is pale gold, flip it over and cook for another 35mins Recipe: Cilantro Lime Salsa Ingredients: 1 small onion, finely chopped 1 cup chopped fresh cilantro (coriander) 1/2 cup each chopped parsley and salad oil 6 tblsp lime juice 3 tblsp distlled white vinegar 2 cloves garlic, minced 1 jalapeno or other small hot chile, stemmed, seeded and minced Method: Mix onion, cilantro, parsley, oil, lime juice, vinegar, garlic, and chile in a nonmetallic bowl. Makes 2 1/2 cups. Additional Notes (if any): Recipe From: inaka@tdl.com ---------------B --------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ a nonmetallic bowl. Makes 2 1/2 cups. Additional Notes (if any): Recipe From: inaka@tdl.com ---------------B --------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Cheese PiesB Pies (Meals)C ManyD^1 pound feta crumbled 3 eggs beaten 1 tabs olive oil 1 tabs chopped parsley Fila dough Butter t and scatter olives over top. Spoon on a few dollops of salsa. 2. Bake until tortillas are crisp and brown (about 10 minutes). Serve with sour cream, if desired. Mexican` Flour tortillas sharp cheddar or jack cheese -- grated minced garlic or garlic salt -- to taste sliced black olives chile salsa -- to taste sour cream (optional) a Chile-Heads Recipe Collection 15 mins.e 10 mins.f Highg Highm Cheese PiesB Pies (Meals)C ManyD^1 pound feta crumbled 3 eggs beaten 1 tabs olive oil 1 tabs chopped parsley Fila dough Butter 1/4 teaspoon cayenne 1/2 teaspoon each of paprika chili powder and salt 1/4 cup unsalted butter 2 cups aged cheddar grated 1/4 cup cold water a 1228m Cheese CrispsB Appetizers izers ounces coffee ounces mozzarella shredded ounces coffee ounces orange juice ounces sauted onionsw ounces sliced corned finely chopped ounces wisconsin colby cheesew all-purpose flour bamboo shoots bread flour mushrooms drained clear honey cream cheese dried noodles medium fresh mushrooms frozen green ground almonds icing sugar medium oatmeal mixed dried fruit raisins scallions shelled walnuts brown sugar sugar sugar brown sugar shelled walnuts shelled walnuts 1. Preheat the oven to 100C/375F/Gas mark 5 and brush an oblong baking dish with a little oil. 2. Heat the remaining oil in a frying pan and fry the onions with the thyme over a gentle heat, stirring occasionally, for 15-20 minutes until very soft and just turning golden. Mix the cheeses and the chives in a small bowl. 3. Put 4 slices of bread on the bottom of the prepared dish ensuring that they fit exactly. 4. Cover with the onion mixture and half the cheese mixture. Put the other slices O of bread over and cover with the remaining cheese. 5. Whisk the eggs and milk together in a bowl and season with pepper. Pour this over the bread and cheese mixture. 6. Bake for 30 minutes, or until puffed up and golden. This is a cheese-lover's delight and makes a really robust meal it needs only a large mixed salad to go with it. Gn8 medium slices of wholemeal bread, crusts removed 3 medium eggs 18 fl oz/500ml skimmed milk black pepper ground black pepper honey lemon juice minced green pepper minced parsley mirin nutritional yeast pickling spices muslin sesame sauce sesame sauce teasp turmeric teaspoon ground allspice teaspoon baking teaspoon basil teaspoon coarse kosher teaspoon cornstarch teaspoon crushed chili paste sambal oelek taste teaspoon curry teaspoon dijon mustardt teaspoon dried parsley flakesz teaspoon mustardr teaspoon fresh chives teaspoon fresh oregano leavesy teaspoon fresh thyme leavesy teaspoon garlic powder teaspoon grated lemon peel_ teaspoon ground cinnamon crushed dried habanero teaspoons plain yogurt beaten large lightly beaten additional slightly beaten beaten beaten beaten beaten jelly granny smith apple green onion green tomato habanero dried crushed handful fresh basil leaves handful fresh chopped parsley cooked garlic coarsely chopped entire jalapeno pepper halved seeded large onion chopped@ large onion peeled diced@ large tomato chopped@ cheddar cheese shredded@ ground cooked@ shellfish@ drained@ pork@ scallops rinsed drained@ drained@ insed drained@ drained@ scallops rinsed drained@ scallops rinsed drained@ rinsed drained@ scallops rinsed drained@ parsley@ flour@ pickling spices muslin teaspoon fennel seeds coarsely chopped@ teaspoon middle eastern spice@ mustard@ salt@ 1-inch@ chicken@ cashews@ 100cc flour@ light heavy cream@ butter margarine@ chopped onions chopped celery@ fresh cilantro chopped@ Preheat oven to 325! F. Combine mustard powder and seasonings with the flour and mix well. Cut margarine into the flour mixture. Add grated cheese to the flour and mix well. Add the water and knead for a short time until the dough forms a ball. Take one quarter of the dough at a time and roll out very thin (about 1/8 inch). Cut into long strips and bake on a greased cookie sheet for about 10 minutes or until lightly browned. Allow the strips to cool for a short time and then break iB nto 4-inch lengths. Put into a container and allow to sit overnight uncovered. Here's a great appetizer that people just love at parties. Very spicy and addictive. Easy to make American` 1 cup flour 2 tsp. mustard powder 1/4 tsp. cayenne 1/2 tsp. each of paprika, thyme, chili powder and salt 1/4 cup margarine 2 cups aged cheddar, grated. 1/4 cup cold water a 1228c inaka@cap.or.jpd 15 mins.e 10 mins.f Highg Highm 1. Preheat the oven to 210 deg. C/Gas Mark 6. 2. Butter the bread, hack the crusts off and cuts into strips (or"soldiers") 3. Place some of the "soldiers" butter side down in a 1 litre (2 pint) ovenproof glass bowl - enough to cover the bottom. 4. Sprinkle a handful of the dried fruit over the bread. 5. Sprinkle a teaspoon of sugar over the fruit. 6. Place more "soldiers" at right angles to the last lot (my methods are terrible!) , making sure you line the bowl. 7. Repeat stages 4 t o 6 until you have run out of bread or filled the bowl (the two things *do* usually happen together, thank goodness) 8. Beat the two eggs in another bowl with the milk. 9. Pour the mixture over the bread, fruit and sugar and leave to stand for at least 30 minutes. 10. Put bowl in oven and cook until the bread has turned golden brown and the egg/milk mixture has set (about 30 to 40 mins). Can be eaten hot or cold (probably better cold). A delicious variant, although somewhat messy to pre Place the sugar in a saucer. Rub the rim of a wine goblet with the lemon wedge and dip the glass into the sugar to coat the rim throughly; discard the lemon wedge. Place the orange peel spiral into the goblet and drape one end over the rim of the glass. Fill the glass with crushed ice. In a shaker half filled with ice cubes, combine the bourbon, Cointreau, maraschino liquor, and lemon juice. Shake well. Strain into the goblet. AmericanL 1 T. superfine sugar 1 lemon wedge Peel of one orange, cut into a spiral Crushed ice 1 1/2 ounces bourbon 1/2 ounce Cointreau or triple sec 2 t. maraschino liquor 1/2 ounce lemon juice 1228c inaka@tdl.comd 5 mins.e Nonef Noneg Bourbon DaisyB CocktailsC 1Do2 ounces bourbon 1 ounce lemon juice 1/2 t. grenadine 1/2 t. superfine sugar 1 orange slice 1 maraschino cherry cloves cloves creamed creamy creme crisco crisp crisp garlicky spicy crisply cross crosswise croutons crumble crumble topping crumbledU crumbly crumbsy crumpets crunch crunched crunchy crunched crunchy crush Chef's Alfredo SauceB SaucesC 3-5 cloves garlic, minced 1-2 tsp. olive oil 1/4 to 1/2 tsp white pepper 1 or 2 Tbls fresh chopped oregano 1/2 tsp onion powder 1/4 tsp. salt 1/2 pint whipping cream 1/2 cup fresh grated parmasan Enough fettucini noodles for two medium servings In a very hot saute pan, quickly saute the garlic in a small amount of olive oil. The garlic should be very well browned and have a strong, nutty aroma. Transfer sauted garlic to another skillet large enough to hold all of the fettucini. Over med. heat add pepper, salt, onion powder and fresh oregano to the garlic. Toss together. Add noodles and toss quickly. Now begin to add the heavy cream and cheese, stirring constantly. Be sure pan is not too hot. Add cream and cheese until theBs desired consistency is reached.This recipe results in a quite pungent Alfredo type sauce that has a unique flavor. mPlace lemon juice and garlic clove in small dish. Add halibut and turn to coat. Refrigerate 30 minutes to 1 hour. Preheat barbecue (medium-high heat). Brush halibut with olive oil. Rub with lemon peel. Season generously with pepper. Season with salt. Grill halibut until cooked through, turning once, about 8 minutes. Transfer to plates and serve with lemon wedges American` 1/4 cup fresh lemon juice 1 large garlic clove, pressed 1 10-to 12-ounce piece halibut fillet (about 1 1/2 inches thick) Olive oil 1 teaspoon minced lemon peel Lemon wedges 1228c inaka@tdl.comd 1 Houre 10 mins.f Mediumm Grilled Quesadillas AppetizersC 4 (8 inch) flour tortilla 2 oz. (1/2 cup) shredded sharp cheddar 2 slices bacon, crisply cooked drained and crumbled 3 T thinly sliced green onions 1 T margerine or butter melted ive oil 1 teaspoon minced lemon peel Lemon wedges Salt and flour the cutlets fry on both sides in hot butter. Spread the mushrooms over the cutlets and cover each one with slice of ham and sliceof cheese.Stir the tomato pur e into the fat used for frying the meat. Mix with the rest of the flour add a teaspoon seasoning and 100 ml/2 and hlaf fl ozwater. Bring to boil for 3 minutes. Spread this sauce in a bottom of a fireproof dish and arrange the cutlets on top. Brown under a hot grill for5-8 minutes until these cheese melts. Hungary` 8 veal cutlets 150 g/6 oz butter or margarine 100 g/4 oz tomato puree 50g/ 2 oz flour 250 g/10 oz mushrooms (fried in butter and chopped) 8slices of ham 8 slices of fat cheese seasoning 1228c inaka@tdl.comd 25 mins.e 10 mins.f Mediumg Mediumm ground black pepper ground cinnamon ground cloves ground coriander ground cumin ground ginger ground oregano chili pepper sauce pepper flakes light sauce makes sauce marjoram marjoram rosemary monosodium glutamate mustard onions carrot onion powder oregano paprikaS pepper pepper corns pepper taste pickling coarse oarse pepper epper taste pickling coarse poultry seasoning optional prepared horseradish avacado available avocado` avocados azuki mixture chopped fresh lemon grass baconR bacon drippings bacon baguette bakedw bakedw akedw bakedw bakers bakers akers bakers Wash peas well and pick over. Place in pressure cooker with water to cover and salt. Cook 20 minutes under pressure. Press cooked peas through sieve or food mill. To the pea puree slowly add taheeni and lemon juice, alternately. Add garlic crushed with salt. Sauce should be thick and smooth but if it seems too thick, thin with water. Pour sauce onto servingplatter. Garnish with parsley and a few whole cooked peas. Drizzle a littlewater until very tender, adding more water during cooking if necessary.amounts given above and substitute one cup of canned cooked chick peas (garbanzos) for the dried ones. Pour lemon juice into blender, slowly add taheeni and crushed garlic and salt. Gradually add peas, a few at a time. Blend very smooth. Chill. Puree the cooked peas and combine with remaining ingredients as above. Peas will require several hours cooking to become tender.Quick electric blender method: Use one-third the olive oil over the sauce. Chill. Makes approximately six cup Gk(All amounts are approximate, adjust to personal taste but all ingredients should be fresh for best flavor)K Italian `3-5 cloves garlic, minced 1-2 tsp. olive oil 1/4 to 1/2 tsp white pepper 1 or 2 Tbls fresh chopped oregano 1/2 tsp onion powder 1/4 tsp. salt 1/2 pint whipping cream 1/2 cup fresh grated parmasan Enough fettucini noodles for two medium servings (All amounts are approximate, adjust to personal taste but all ingredients should be fresh for best flavor) #A&Chef's Restaurant in Schererville, IN. 30 mins.e 20 mins.f Highg Mediumm A Chick Peas with Sesame Oil SauceB AppetizersC In the pressure cooker: 2 1/2 cups hummus, soaked overnight with hay tsp. soda 1 cup taheeni 1 1/2 cups lemon juice, or more to taste 1 1/2 tsp. salt 5 cloves garlic 2 Tbsp. chopped parsley fettucini drops sesame drops worcestershire sauce tabasco sauce shakes garlic shakes worcestershire sauce dough filet filets filletV filleted filletsX filling filling tablespoons margarine filling suggestions fillings filoc filtered fineU finelyM fettucini@ fileted@ fillet@ filling@ filling suggestions@ fine@ finely finlely@ firm@ firm@ nocchio@ all-bran adjust personal taste all-bran all-purpose@ allspice@ anaheim@ ancho@ and/or@ apple@ avacado@ baking@ balsamic@ barley@ batter@ bayleaf@ beansprouts@ beef@ been@ beet@ below@ black black pepper@ blend@ boned@ bones@ bottle@ bouillon@ bowl@ bread breadcrumbs@ breadcrumbs@ rumbs@ d-crust@ mpura bread bread crumbs tempura tempura bread crumbs@ bread crumbs tempura cider@ clove garlic@ coconut grated cognac@ collapse@ cooked lentils cooker@ cooking@ cover@ creamasoftened@ crushed@ crushed dried chile peppers@ chicken pieces hicken pieces roast boneless 2 lb (1 kg) brown sugar 2 cups (1/2 liter) vinegar 2 teaspoons (10 ml) ground cloves 2 teaspoons (10 ml) ground cinnamon 1 teaspoon (5 ml) ground allspice Beggar's Chicken PoultryC 4Df1.5 kg chicken 3 shallots 2.5 cm piece green ginger 1 t. sugar 3 T soy sauce 2 T dry sherry 1 T water tablespoon water and brush on top of dough. Bake for 1 hour. American` 3 cups all-purpose flour 1 1/2 tablespoons baking powder 1 1/2 teaspoons salt 2 tablespoons sugar 12 ounces beer, at room temperature 1 egg a 1228c inaka@cap.or.jpd 25 mins.e 1 Hourf Mediumg Mediumm Beggar's Chicken PoultryC 4Df1.5 kg chicken 3 shallots 2.5 cm piece green ginger 1 t. sugar 3 T soy sauce 2 T dry sherry 1 T water 2 tablespoons vegetable oil 2 whole boneless chicken breasts, halved 1/2 cup sliced almonds 1/2 cup dry white wine 1/2 cup water 3 garlic cloves, minced 2 tablespoons unsalted butter 1/4 cup minced fresh parsley juice of 1 lemon 1228c inaka@tdl.comd 25 mins.e 15 mins.f Mediumm Recipe: Chicken Amandine Ingredients: 2 tablespoons vegetable oil 2 whole boneless chicken breasts, halved 1/2 cup sliced almonds 1/2 cup dry white wine 1/2 cup water 3 garlic cloves, minced 2 tablespoons unsalted butter 1/4 cup minced fresh parsley juice of 1 lemon Method: In a heavy skillet heat the oil over moderately high heat until it is not. Brown the chicken, patted dry and seasoned with salt and pepper, for 2 minutes on each side. Reduce the heat to moderately low, cook the Cookd 3 hrse 40 mins.f Mediumm Chicken Breasts DianneB PoultryC Flatten each breast into an oval shape. Get out three bowls. Put flour in the first. Lightly beat the eggs in the second. In the third, combine the bread crumbs with the salt, onion powder, garlic powder and paprika. Dip each breast into the flour, then the eggs, and finally into the bread crumb mixture. Place on a cookie sheet and refrigerate to set coating--at least 30 minutes. Make the sauce by lightly sauteing the chopped onion and garlic and then adding the tomato sauce, oregan Uo, and basil. Simmer 20 minutes. Heat the olive oil in a skillet and saute the breasts until golden brown. Arrange them in a shallow baking dish. Pour the sauce over the breasts, top with parmesan cheese and bake at 350 for 30 minutes. Remove pan from oven and sprinkle mozzarella on breasts. Return to the oven for another 10 minutes. easts ParmesanB PoultryC 4 boneless, skinless chicken breasts 2 tablespoons sweet butter 2 tablespoons olive oil 2 tablespoons dijon mustard 3 tablespoons chopped green onions (about 2 or 3) On your work surface, pound the chicken breasts to flatten them. You can use plastic wrap or waxed paper to wrap around the chicken and beat with the bottom of a skillet. Sprinkle salt and pepper over both sides of the flattened chicken. In a large skillet, add 1 tablespoon each of butter and olive oil. When the butter has melted, add the chicken breasts. Cook over medium heat 3-4 minutes per side. Remove the chicken with a slotted spoon and set aside. Add the dijon mustard, green onion poons dijon mustard 3 tablespoons chopped green onions (about 2 or 3) sauce 2 chicken thighs 1228c Yan Can Cookd 3 hrse 40 mins.f Mediumm Chicken Breasts DianneB PoultryC 1/2 cup dry red or white wine 2 Tbls. vinegar (balsamic, red or white) 2 Tbls. olive oil 2 tsp. chopped fresh thyme (or 1/2 tsp. dried) 1/2 tsp. salt 1/4 tsp. fresh ground pepper 2 lb. pork tenderloins trimmed of visible fat 2 or 3 large ripe avocados 1 large ripe tomato peeled, seeded and chopped 2 Tbls. chopped fresh cilantro 2 Tbls. or more fresh lime juice 1/2 tsp. tabasco sauce 1 tsp. minced fresh jalapeno (optional) warm tortillas n, and wine; simmer for 3 minutes. Add vineg ar and bring to a boil. Continue cooking and stirring until the mixture thickens. Stir in cream; return pork to pan. Heat for a minute, turning pork over to coat it. Add salt and pepper to taste. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ er if the dough seems dry. Divide the dough into f fresh leaves don't fresh parsley sprigs optional fresh peaches peeled sliced garnish fresh raspberries garnish fresh chilies fresh rosemary sprigs fresh raspberries garnish sprigs fresh rosemary sprigs garnish fresh steamed vegatables broccoli's favorite fresh-ground fresh-ground pepper fresh-squeezedo freshbasil freshest freshlyD freshly grated ginger freshly grated nutmeg taste brisee freshly grated parmesan freshly grated lemon about teaspoons 2 cloves garlic, minced 2 8-ounce cans tomato sauce 1/2 teaspoon oregano 1/2 teaspoon basil 1/4 olive oil 1/2 cup Parmesan cheese 4 ounces mozzarella, shreddedK Italian [4 boneless chicken breast halves 1/4 cup flour 1 egg 3/4 cup bread crumbs 1 teaspoon salt 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/2 cup chopped onions 2 cloves garlic, minced 2 8-ounce cans tomato sauce 1/2 teaspoon oregano 1/2 teaspoon basil 1/4 olive oil 1/2 cup Parmesan cheese 4 ounces mozzarella, shredded 1228c inaka@tdl.comd 45 mins.e 1 Hourf Mediumg Mediumm ghtly sauteing the chopped onion and garlic and then adding the tomato sauce, oregan ghtly sauteing the chopped onion and garlic and then adding the tomato sauce, oreganegan ^s, parseley, and lemon/lime juice to the skillet and whisk for about 30 seconds. Whisk in the chicken stock and stir gently until the sauce becomes creamy and begins to thicken slightly. Add the remaining butter and olive oil. When the sauce has become smooth, return the chicken to the sauce in the pan and simmer for a minute to reheat the chicken Gf2 tablespoons chopped parseley 1 cup chicken stock The juice of half a lemon or lime Black pepperK American 4 boneless, skinless chicken breasts 2 tablespoons sweet butter 2 tablespoons olive oil 2 tablespoons dijon mustard 3 tablespoons chopped green onions (about 2 or 3) 2 tablespoons chopped parseley 1 cup chicken stock The juice of half a lemon or lime Black pepper 1228c inaka@tdl.comd 30 mins.e 25 mins.f Mediumg Mediumm Chicken Breasts Stuffed & BakedB PoultryC 1Du1 chicken Breast Marinade; 2 tabs soy sauce 2 tabs dry sherry White pepper 1/2 teasp sugar Cornstarch 5 spice powder Butterfly chicken breast. Marinate chicken. Stuff chicken breast. Roll it up and tie with green onion. Bake at 350 for 30/40 minutes. Serve whole or sliced.G Stuffing: 4 or 5 slices zucchini julienned 4 or 5 slices carrots julienned 1 or 2 shitake mushrooms soaked & sliced Water chestnuts 2 quail eggs cooked and peeled Parboiled green onionK Chinese .1 chicken Breast Marinade; 2 tabs soy sauce 2 tabs dry sherry White pepper 1/2 teasp sugar Cornstarch 5 spice powder Stuffing: 4 or 5 slices zucchini julienned 4 or 5 slices carrots julienned 1 or 2 shitake mushrooms soaked & sliced Water chestnuts 2 quail eggs cooked and peeled Parboiled green onion 1228c Yan can cookd 25 mins.e 40 mins.f Mediumm Chicken Broccoli Cheese QuicheB Pies (Meals)C 5Broccoli Cheese QuicheB Savory piesC Uo, and basil. Simmer 20 minutes. Heat the olive oil in a skillet and saute the breasts until golden brown. Arrange them in a shallow baking dish. Pour the sauce over the breasts, top with parmesan cheese and bake at 350 for 30 minutes. Remove pan from oven and sprinkle mozzarella on breasts. Return to the oven for another 10 minutes. 2 cloves garlic, minced 2 8-ounce cans tomato sauce 1/2 teaspoon oregano 1/2 teaspoon basil 1/4 olive oil 1/2 cup Parmesan cheese 4 ounces mozzarella, shreddedK Italian [4 boneless chicken breast halves 1/4 cup flour 1 egg 3/4 cup bread crumbs 1 teaspoon salt 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/2 cup chopped onions 2 cloves garlic, minced 2 8-ounce cans tomato sauce 1/2 teaspoon oregano 1/2 teaspoon basil 1/4 olive oil 1/2 cup Parmesan cheese 4 ounces mozzarella, shredded 1228c inaka@cap.or.jpd 45 mins.e 1 Hourf Mediumg Mediumm chiliR chili bacon breadsticks chili chili chili tortilla chips chili cheese potatoes chili peppers chili sauce hainanese chicken chili sauce malay chicken chili-cheese chili-cheese sauce chilis chilled chilled aromatic shrimp cilantro-ginger-lime cream chilli chillies chinese chinese brine pickles chinese cabbage cottage cheese salad chinese cabbage chinese rolls chinese rolls chinese garlic chicken creamZ crisp crisps croute crusta curryY curry flavored sardines sproutsY d'agneau daisy dianne dressing chickpeas chiiled chiiled water about chile chile salsa taste chile-egg chile-head hile-head ile-head chile-preferably chile-head chile-preferably baked chickens baked lentils cheesev baked chops baked potato chowderw baked potato slicesx baked tomatoy tomatoy chowderw baked potato slicesx baked tomatoy tomatoy baked tomatoy potato slicesx baked tomatoy cookies Chicken Enchiladas IB PoultryC 1/3 cup plus 1 tablespoon vegetable oil 12 6-inch corn tortillas 1 medium onion, chopped 1 medium-size green bell pepper, seeded, chopped 1/2 teaspoon dried oregano 1/2 teaspoon dried basil y in remaining oil for 3 minutes over fierce heat, stirring all the time. Mix the cornstarch to a smooth paste with the sherry, soy sauce, salt and sugar. Add to the chicken and mix well. Drain the mushrooms and chop roughly, add to the pan and cook for 2 minutes. Add theB walnuts. Chinese` 4 dried mushrooms 4 oz shelled walnuts 1/3 cup oil 3 lb chicken 1 tsp cornstarch 1 tblsp sherry 2 tblsp soy sauce 1 tsp salt 1 tsp brown sugar a 1228c inaka@cap.or.jpd 45 mins.e 15 mins.m Chicken Enchiladas IB PoultryC 1/3 cup plus 1 tablespoon vegetable oil 12 6-inch corn tortillas 1 medium onion, chopped 1 medium-size green bell pepper, seeded, chopped 1/2 teaspoon dried oregano 1/2 teaspoon dried basil Put cucumber slices in large bowl. Toss with salt. Sprinkle with vinegar. Toss to mix well. Let stand 1 hour. Drain well in colander. Combine butter, tarragon and chervil. To assemble, spread butter over 1 side of each bread slice. Cover 15 slices with cucumbers, dividing evenly. Close sandwiches. Trim crusts. Cut into 36 rectangles. Arrange on platter, garnished with watercress leaves British "1 large English cucumber, peeled, sliced paper thin 1/2 teaspoon salt 2 tablespoons white vinegar 1 cup unsalted butter, softened 1/4 cup minced fresh tarragon 1/4 cup minced fresh chervil 30 thin slices whole-wheat bread, enough to make 72 (2x4inch) rectangles Watercress leaves, optional 1228c inaka@tdl.comd 1 hr & 15 mins.e Nonef MediumjTFor looks, dip one end of a sandwich into mayonnaise, then into minced fresh parsleym Cucumbers With YogurtB SaladsC ence. I like my quiche chunky. You can process the whole thing if you want.) Sautee the onion and chicken in a pinch of butter or drop of oil until chicken is done, (about 6 minutes depending on how small you cut your chicken). Whisk eggs and milk together. Add flour. Add nutmeg liberally, this is a key ingredient. Stir in tabasco, broccoli, and cheese. Line pie plate or quiche dish with pie crust. Bake at 450 for about 4 minutes, just until it starts to brown. You have to be caref ul here, to make sure the crust doesn't bubble up. either prick the crust before baking or line with tin foil for the first couple minutes to help it keep it's shape. (reduce heat to 325) While crust is still hot, place broccoli flowerettes in dish and pour the egg mixture over the top. Continue baking at 325 for 45-50 minutes until you have a nice golden crust and a knife inserted near the center comes out clean. Let stand 10 minutes. Serve. Soak the mushrooms in hot water for 10 minutes. Chop the walnuts and fry in 2 tablespoons of the oil for 2 minutes. Drain on absorbent kitchen paper to remove all traces of oil. Cut the chicken meat into small pieces, fry in remaining oil for 3 minutes over fierce heat, stirring all the time. Mix the cornstarch to a smooth paste with the sherry, soy sauce, salt and sugar. Add to the chicken and mix well. Drain the mushrooms and chop roughly, add to the pan and cook for 2 minutes. Add theB walnuts. Chinese` 4 dried mushrooms 4 oz shelled walnuts 1/3 cup oil 3 lb chicken 1 tsp cornstarch 1 tblsp sherry 2 tblsp soy sauce 1 tsp salt 1 tsp brown sugar 1228c inaka@tdl.comd 45 mins.e 15 mins.m ixture over the top. Continue baking at 325 for 45-50 minutes until you have a nice golden crust and a knife inserted near the center comes out clean. Let stand 10 minutes. Serve. granlated sugar grated onion grated orange ground cumin honey/molasses/white sugar kirsch kirsch kirsch kirsch sugar kirsch water mince garlic oyster sauce tablespoon saltM tablespoon active yeast tablespoon balsamic vinegar tablespoon celery seed[ tablespoon chili powder tablespoon chopped fresh parsleyw tablespoon cornstarch tablespoon curry powder tablespoon dried basil chopped fresh tablespoon mustard tablespoon white sherry tablespoon flour tablespoon flour teaspoons cornstarch dissolved tablespoon fresh ginger chopped tablespoon fresh parsley chopped\ tablespoon fresh green chile choice minced tablespoon ground cumin ) Preheat oven to 350 F. Bake enchiladas, covered, until sauce bubbles and cheese melts, about 35 minutes. Serve hot with sour cream. 3 10-ounce cans purchased enchilada sauce 3 cups (about) shredded cooked chicken 3 cups packed grated Monterey Jack cheese (about 12 ounces) Sour creamK Mexican [1/3 cup plus 1 tablespoon vegetable oil 12 6-inch corn tortillas 1 medium onion, chopped 1 medium-size green bell pepper, seeded, chopped 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 3 10-ounce cans purchased enchilada sauce 3 cups (about) shredded cooked chicken 3 cups packed grated Monterey Jack cheese (about 12 ounces) Sour cream 1228c Bon appetitd 45 mins.e 35 mins.f Highg Highm Chicken Enchiladas IIB PoultryC ng tortillas, chicken, onion mixture and cheese. Pour remaining sauce over enchiladas. Sprinkle with reserved 1/2 cup cheese. Cover with foil. (Can be made 1 day ahead. Chill. 1/2 pound boneless chicken breast, cooked, skinned, and shredded 1 small can green chilies, chopped 8 ounces Monterey jack cheese, shredded 1 can refried beans 1/2 teaspoon soy sauce 1/2 teaspoon salt 2 10 ounce cans enchilada sauce 1/2 cup water 8 10" flour tortillas kPreheat oven to 350. Combine the chicken, green chilies, cheese, beans, soy sauce, and salt. Combine enchilada sauce and water. Dip tortilla in sauce to cover. Place filling in middle, roll it up and set it seam side down in a baking dish. Pour remaining sauce over enchiladas, cover pan with foil, and bake 15 minutes. Remove foil and bake another 5 minutes. Mexican Mexican o2 tbsp salt 1 tbsp Szechwan peppercorns 2 to 4 small dried red chili peppers 1/2 cup boiling water 3 1/2 cups cold water 4 to 5 slices fresh ginger 1 tbsp vodka or dry sherry 4 cups TOTAL of any combination of the following cut into bite size pieces: broccoli stems Napa or Chinese cabbage celery carrots cauliflower daikon green string beans red sweet bell peppers -------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakaD0soft/ ------------------------------------------ ange about 1/2 inch apart on the rack of a broiler pan. Bake the breadsticks for about 20 minutes or until the coating is carmelized and bacon is deep golden. Loosen the breadsticks GENTLY from the rack. They will be very soggy! Allow to cool about 15 minutes. The bacon will become crip and the breadsticks will harden as they cool. Serve at room temperature. Additional Notes: Recipe From: Gourmet Mag ------------------------------- Heat 1/3 cup vegetable oil in heavy small skillet over medium-high heat. Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas. Heat remaining 1 tablespoon vegetable oil in heavy large skillet. Add onion, pepper, oregano and basil and saut until onion and pepper are tender, about 5 minutes. Season to taste with salt and pepper. Lightly oil 13x9x2-inch glass baking dish. Spoon 1/2 cup enchilada sauce into dish. Place scant 1/4 cup chicken in center of 1 tortilla. Sprinkle with 1 generous tablespoon onion mixture. Set aside 1/2 cup cheese for topping. Spoon 2 generous tablespoons cheese atop chicken. Roll up tortilla and place seam side down in prepared dish. Repeat with remaining tortillas, chicken, onion mixture and cheese. Pour remaining sauce over enchiladas. Sprinkle with reserved 1/2 cup cheese. Cover with foil. (Can be made 1 day ahead. Chill. onion onion choppedr onion chopped onion chunked onion diced small onion grated onion large finely chopped onion minced onion sliced onion sliced leaves onion thinly sliced jalapeno other small chiles stemmed seeded large onions shitake mushrooms soaked sliced stalks lemon grass lemon juice stalks lemon grass shitake mushrooms soaked sliced juice orange sliceG orchid paper parasol oucne vodka ounce anejo ounce bittersweet chocolate chopped optional ounce cointreau triple ounce creme cacao ounce ounce ounce green creme menthe y. Trim off any fat or gristle. In a large bowl, combine taco sauce, lime juice, tequila, jalapenos, garlic, salt, and cumin. Add chicken and toss to coat. Cover and marinate, tossing occasionally, 1 to 2 hours at room temperature, or up to 12 hours refrigerated. Prepare a hot fire. Set chicken on an oiled grill 4 to 6 inches from heat. Grill, turning and basting with marinade several times, until chicken is white throughout but still moist, 8 to 10 mi nutes. Let stand 3 to 5 minutes before cutting or tearing into large strips. While chicken is standing, heat tortillas directly on grill for 20 to 30 seconds per side, or wrap in foil in 2 packages, 6 tortillas to a package, and warm, turning several times, 3 to 5 minutes. To serve, put chicken strips on tortillas. Top with salsa, guacamole, shredded lettuce, and sour cream. Roll up and eat. Serving Suggestions: Serve with "Black Bean Salad" and margaritas! Rinse chicken breasts and pat dry. Trim off any fat or gristle. In a large bowl, combine taco sauce, lime juice, tequila, jalapenos, garlic, salt, and cumin. Add chicken and toss to coat. Cover and marinate, tossing occasionally, 1 to 2 hours at room temperature, or up to 12 hours refrigerated. Prepare a hot fire. Set chicken on an oiled grill 4 to 6 inches from heat. Grill, turning and basting with marinade several times, until chicken is white throughout but still moist, 8 to 10 mi nutes. Let stand 3 to 5 minutes before cutting or tearing into large strips. While chicken is standing, heat tortillas directly on grill for 20 to 30 seconds per side, or wrap in foil in 2 packages, 6 tortillas to a package, and warm, turning several times, 3 to 5 minutes. To serve, put chicken strips on tortillas. Top with salsa, guacamole, shredded lettuce, and sour cream. Roll up and eat. Serving Suggestions: Serve with "Black Bean Salad" and margaritas! pound smoked sausage smokier better pound thinly sliced smoked salmon water raisins pepper chopped pepper roasted choppedP onion several small onionsu green sweet pepper slivered pepper chopped shallot minced small cabbage chopped small carrot matchsticks small onion small onion slivered small green peppers seeded spoon oregano stale white bread stick unsalted butter melted cooled stick unsalted butter softened stick butter/margarine stick butter/margarine stick butter/margarine cooled fennel seedcrushed grenadine ground clovesN sugarG vanilla 1. Cut the dressed chicken into 8 pieces. Heat the butter in a pan, sprinkle with salt and pepper, put in the chicken, sear on medium heat for 5 minutes -- the skin side first, until the pieces brown. 2. Add the finely-chopped shallot, brown for a second and flamb with cognac. 3. Add the pieces of sliced mushrooms, pour with the Riesling, let cook for about 40 minutes. 4. Take the pieces out, keep warm in the oven, cook the sauce, blend with the cream and season with salt and pepper. B(Pour the sauce over the chicken pieces. French`x3 lb chicken 2 1/2 oz butter pepper 1 shallot 1 1/2 oz cognac 5 oz fresh mushrooms 1 cup Riesling wine 3 tbs cream 1228c inaka@tdl.comd 1 Houre 40 mins.f Mediumg Mediumm Chicken KievB PoultryC parsley. AE6 tablespoons dry sherry 2/3 cup low-fat ricotta 2/3 cup plain yogurt 4 chicken breast halves, boned and skinned 3 tablespoons flour 2 tablespoons olive oil 1 cup chicken broth 2 teaspoons dry mustard 2 teaspoons cornstarch pepper 2 tablespoons chopped fresh parsley Dredge chicken in flour. Heat oil in skillet and brown chicken on both sides, about 7-10 minutes. Stir a little chicken broth into dry mustard and cornstarch to make a paste. Then stir in the rest of the broth; add pepper. When breasts are browned, remove and keep warm; deglaze pan with sherry. Add mustard mixture, return chicken to pan and cook until mixture thickens. Process ricotta with yogurt until smooth. Remove chicken when cooked; turn heat to very low and quickly stir in ricBPotta mixture. Do not boil. Serve sauce over chicken and sprinkle with parsley. GE6 tablespoons dry sherry 2/3 cup low-fat ricotta 2/3 cup plain yogurtK American As Accompaniment Salsa Guacamole shredded lettuce sour cream shredded cheese Pico de Gallo Mexican 1 1/2 lbs. skinless, boneless chicken breasts 1/4 cup bottled taco sauce (Tabasco or the like) 3 tbs lime juice (best if real limes used) 3 tbs tequila 2 ea jalapeno peppers, seeded and minced 1 ea crushed dried habanero 2 ea garlic cloves, minced 1 tsp salt 1/2 tsp ground cumin 12 ea flour tortillas As Accompaniment Salsa Guacamole shredded lettuce sour cream shredded cheese Pico de Gallo 1228c inaka@tdl.comd 20 mins.e 15 mins.f Chicken In Mustard SauceB PoultryC drippings drops drown drummettes drummettes drown drummettes 1228c inaka@tdl.comd 20 mins.e 25 mins.f Mediumg Mediumm Recipe: Chicken In Mustard Sauce Ingredients: 4 chicken breast halves, boned and skinned 3 tablespoons flour 2 tablespoons olive oil 1 cup chicken broth 2 teaspoons dry mustard 2 teaspoons cornstarch pepper 2 tablespoons chopped fresh parsley 6 tablespoons dry sherry 2/3 cup low-fat ricotta 2/3 cup plain yogurt Method: Dredge chicken in flour. Heat oil in skillet and brown chicken on both sides, about 7-10 minutes. Stir a little chicken broth into dry mustard and cornstarch to make blespoons chopped fresh parsley 6 tablespoons dry sherry 2/3 cup low-fat ricotta 2/3 cup plain yogurt Method: Dredge chicken in flour. Heat oil in skillet and brown chicken on both sides, about 7-10 minutes. Stir a little chicken broth into dry mustard and cornstarch to make dry sherry 2/3 cup low-fat ricotta 2/3 cup plain yogurtK American pearl barley rinsed plain yogurt vinegarV shortening sugar sugar large sugar divided sugar taste vodka well-chilled heavy cream whipping cream grain cubes salth cloves garlic chinese-style sauce habanero jalapeno dried chillies dried tiger anaheim cubanelle chiles substitute peppercorns anchovies small dried serrano other chilies small dried white peppercorns maitre'd sauce 20-30 20-30 dried tiger gammon grated cheese 4 large chicken half-breasts 4 ounces butter, softened Grated zest and juice of 1 lemon 2 tablesponos fresh tarragon, chopped Salt to taste Pepper to taste 1 large egg 4 ounces dry white bread crumbs Cream the butter in a bowl with the lemon rind and tarragon. Season to taste with salt, pepper and lemon juice. Shape butter into a rectangular block, wrap in plastic and leave in freezer to set solidly. Peel away chicken skin and flatten between sheets of plastic film, taking great care not to make any holes in the meat. Cut the hard butter into 4 pieces and place each in the center of the chicken fillet. Make sure the piece of butter isn't too large to be completely enclosed within the f wine 3 tbs cream a 1228c inaka@cap.or.jpd 1 Houre 40 mins.f Mediumg Mediumm Chicken KievB PoultryC he meat. Cut the hard butter into 4 pieces and place each in the center of the chicken fillet. Make sure the piece of butter isn't too large to be completely enclosed within the f 1/2 c Carrotschopped 10 Napa cabbage leaveschopped-and ends removed 2 Stalks bok choichopped 4 c Fresh bean sprouts 1/2 md Onion chopped 4 Cloves garlic minced 1/2 c Bamboo shoots chopped 1 c Water chestnuts chopped 1 lb Ground pork cooked 1 lb Small shrimp cooked 1/2 lb Ground beef cooked 1/4 c Cooking wine 1/4 c Soy sauce 3 tb Sesame oil 1 pk Egg roll skins or wrappers Oil for fr 1 Egg beaten eppers Method: In a mixing bowl combine the salt, peppercorns, chili peppers, and boi ling water, and stir until the salt dissolves. Stir in the cold water, ginger, and vodka or sherry. Put the vegetables of your choice into a Chinese pickling jar or a 2-quart glass jar. If using a CPJ, seal with water according to the instuctions. If using a regular glas jar, simply cover with plastic wrap. Do not wrap tightly as gas must escape. Allow the pickles to sit, unrefrigerated, for 24 hours and serve. The pickles will keep for several days if sealed and in the refrigerator. cognac cointreau colbyw coldr coldwater collapse collection mfortB comments commercialg common completek component compound concassees concentrate concombre condensed confectioner'sN confectioner's sugarN confectionersZ confused confusion connective consensus consider consistency containers contains continue converted cookbook cookedQ rinds rings rinsedY rinsed1 ripe~ rising risotto roast roast roastedP roasted breasts match stick roasted walnuts rocket rockfish 2320.--./ illet. Fold the edges neatly and roll the fillet up tightly. Secure with fine string. Beat egg lightly and coat the chicken before coating evenly with bread crumbs, pressing them in thoroughly. Leave in refrigerator or freezer util coating has set. Heat oil in a deep fryer or pan to 375F. Fry the chicken without crowding pan and lowering temperature, until golden brown. Do not allow the oil to get too hot, or the chicken will brown before it is cooked inside. Drain on absorbent paper. Russian` 4 large chicken half-breasts 4 ounces butter, softened Grated zest and juice of 1 lemon 2 tablesponos fresh tarragon, chopped Salt to taste Pepper to taste 1 large egg 4 ounces dry white bread crumbs 1228c inaka@tdl.comd 3 hrse 20 mins.f Mediumg Highm Chicken Lemon StewB StewsC 2 1/2 cups water 3 crushed cardamom seeds 1 tablespoon rose water 2 tablespoons lemon juice 1/2 teaspoon saffron 1 teaspoon salt 2 tablespoons flour 1/2 cup water 1 chicken, skinned and cut into serving pieces In a 4-quart pan, combine 2 1/2 cups water, Cardamom, rose water, lemon juice, saffron, and salt. On high heat, bring the mixture to a boil. Reduce heat to medium. Dissolve the flour in the 1/2 cup water, then add to the liquid slowly with continuous mixing. When mixture thickens, add chicken pieces. Cover and let cook until chicken pieces are tender. Serve with basic cooked rice. Middle Eastern` 2 1/2 cups water 3 crushed cardamom seeds 1 tablespoon rose water 2 tablespoons lemon juice 1/2 teaspoon saffron 1 teaspoon salt 2 tablespoons flour 1/2 cup water 1 chicken, skinned and cut into serving pieces 1228c inaka@tdl.comd 20 mins.e 20 mins.f Mediumm Chicken RisottoB Rice & CerealsC tartM tartar tartar sauce tartlet tasteH taucheo taukwa crushedV crushed chili crushed dried chile peppers crushed garlic dried basil driedtomatos scones almonds illet and saute until light brown and just cooked through, about 3 minutes. Add minced shallots to skillet and saute 1 minute. Sprinkle flour in skillet and cook 1 minute. Add whipping cream, white wine, sun-dried tomatoes and basil. Bring to boil; cook until sauce thickens, stirring occasionally, about 4 minutes. Season to taste with salt and pepper and serve overB noodles. NUTES BEFORE SERVING: Preheat the broiler if the manufacturer directs. Thread the chicken strips onto the bamboo skewers. Place the bamboo skewers on the rack in a broiling pan. Brush generously with the marinade. Place the pan in the broiler at the closest position to the source of heat. Broil 4 to 5 minutes until the chicken just loses its pink color and is tender, turning the skewers once and brushing the chicken with the rema 6 tablespoons unsalted butter 1 pound boneless chicken breasts, cut in strips 1 clove garlic, minced 1 1/2 cups uncooked rice 1/4 pound mushrooms, sliced 3 green onions, chopped 3 cups chicken broth 1 teaspoon basil 1 cup shredded cheddar cheese In large skillet, melt 2 tablespoons butter. Add chicken and cook over medium heat, stirring constantly, until pieces are browned, about 5 minutes. Remove chicken from skillet. Add remaining butter, rice, and garlic to skillet and cook, stirring constantly, until rice is lightly browned, about 5 minutes. Add mushrooms and onions. Continue cooking until mushrooms are tender, about 2 minutes. Stir in chicken broth and basil. Bring to a boil; cover, and simmer 15 minutes. Gently stir B in chicken and continue simmering until chicken is heated through and rice is tender, about 5 minutes. Stir in cheese and serve. Italian Chicken RisottoB Rice & CerealsC 6 tablespoons unsalted butter 1 pound boneless chicken breasts, cut in strips 1 clove garlic, minced 1 1/2 cups uncooked rice 1/4 pound mushrooms, sliced 3 green onions, chopped 3 cups chicken broth 1 teaspoon basil 1 cup shredded cheddar cheese 1228c inaka@tdl.comd 20 mins.e 25 mins.f Highg Highm Recipe: Chicken Risotto Ingredients: 6 tablespoons unsalted butter 1 pound boneless chicken breasts, cut in strips 1 clove garlic, minced 1 1/2 cups uncooked rice 1/4 pound mushrooms, sliced 3 green onions, chopped 3 cups chicken broth 1 teaspoon basil 1 cup shredded cheddar cheese Method: In large skillet, melt 2 tablespoons butter. Add chicken and cook over medium heat, stirring constantly, until pieces are browned, about 5 minutes. Remove chicken from skillet. Add remaining butt hrough and rice is tender, about 5 minutes. Stir in cheese and serve. Italian in cheese and serve. !G^A Few Onions Whole Garlic Many Tomatos Butter Many potatoes Many carrots Dried Dill Sour creamK Russian` 4 quarts of water Salt to taste Pepper to taste Parsley to taste A Few Bayleaves Whole chicken 1 Quart of whole tomatos 1 cabbage A Few Onions Whole Garlic Many Tomatos Butter Many potatoes Many carrots Dried Dill Sour creama 1228c inaka@tdl.comd 45 mins.e 2 hrsf Mediumg Mediumm Recipe: Borscht Ingredients: 4 quarts of water Salt to taste Pepper to taste Parsley to taste A Few Bayleaves Whole chicken 1 Quart of whole tomatos 1 cabbage A Few Onions Whole Garlic Many Tomatos Butter Many potatoes Many carrots Dried Dill Sour cream Method: First you take four quarts of water, put it in a pot, You start a blaze beneath, add some salt but not a lot, Add some pepper and some parsley, and a bayleaf don't you know, when the water starts to boil now you know you're on t poons of Tabasco 1 Habanero (dried and crushed) 2 pinches of garlic salt 2 ounces of lime juice 2321/--.0 2321/--.0 Preheat broiler. Arrange slices of bread on baking sheet and broil 5 inches from heat until lightly browned. Turn and brown other side. In small bowl, combine garlic and 3 tablespoons of olive oil. Brush mixture on one side of bread slices. In skillet, heat remaining 1 tablespoon of oil ober medium heat, add tomatoes, salt, and pepper; toss for 1 to 2 minutes, or until tomatoes are just heated through. Stir in basil and vinegar. Top toasted slices with tomato mixture. Italian` 6 crusty Italian bread, halved crosswise 1 large garlic clove, crushed and minced 4 tablespoons extra-virgin olive oil 6 large, firm ripe tomatoes, peeled, seeded, and chopped salt and pepper 1/4 minced fresh basil leaves 1 tablespoon balsamic vinegar 1228c inaka@tdl.comd 15 mins.e 15 mins.f Highg Mediumm Garlic Chicken cation culette PoultryC 1228c inaka@tdl.comd 25 mins.e 35 mins.f Mediumg Highm Recipe: Chicken With Peanut Sauce Ingredients: Marinade 1 Tablespoon Light brown sugar 1 Tablespoon Curry powder 2 Tablespoons Crunchy peanut butter 1/2 Cup Soy sauce 1/2 Cup Freshly squeezed lime juice 2 Garlic cloves -- minced Crushed dried chile peppers 6 Chicken breast halves boned, skinned -- and cut into 1/2" wide strips Peanut Sauce 2/3 c Crunchy peanut butter 1 1/2 c Coconut milk, unsweetened 1/4 c Freshly squeezed lemon juice 2 tb Soy sauce 2 tb Molasses (or brown e pepper Grated lime zest Fresh cilantro sprigs 1228c inaka@tdl.comd 25 mins.e 35 mins.f Mediumg Highm Chicken SateB PoultryC 4 lg Skinless, Boneless Chicken Breast Halves (About 1 1/2 Pounds) 1/4 c Soy Sauce 1 tb Salad Oil 1 tb Molasses 1/4 ts Crushed Red Pepper Flakes 1 lg Clove Garlic, Crushed Lemon Juice 1/2 c Creamy Peanut Butter till moist on the inside, about 8 minutes. Sprinkle grille To make the marinade, combine the first 7 ingredients in a shallow dish.Thread the chicken strips onto bamboo skewers in a serpentine fashion.Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable. Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick a heavy cream (about 15 minutes). Transfer to a food processor or blender and pure briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.Prepare moderate-hot charcoal coals or preheat a broiler.Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grille chicken chicken cubed chicken broth chicken cubes chicken drumsticks thighs chicken cubes chicken pieces marinated chicken pieces w/skin drumsticks thighs breastsu chicken stock chinese stock chicken wings slicedtoasted slicesJ slices roasted bathed artichoke heart slightly slivered sliversQ cheeseO cheeseroom cheesecloth se-lover's chewierg chick chickenC g marinade frequently. While the chicken is broiling, in a small bowl, blend the peanut butter, 2 Tbls lemon juice, and 1/2 cup hot water using a fork and mixing until smooth. Serve the chicken with this peanut sauce. Thai` 4 lg Skinless, Boneless Chicken Breast Halves (About 1 1/2 Pounds) 1/4 c Soy Sauce 1 tb Salad Oil 1 tb Molasses 1/4 ts Crushed Red Pepper Flakes 1 lg Clove Garlic, Crushed Lemon Juice 1/2 c Creamy Peanut Butter 1228c inaka@tdl.comd 3 hrse 15 mins.f er directs. Thread the chicken strips onto the bamboo skewers. Place the bamboo skewers on the rack in a broiling pan. Brush generously with the marinade. Place the pan in the broiler at the closest position to the source of heat. Broil 4 to 5 minutes until the chicken just loses its pink color and is tender, turning the skewers once and brushing the chicken with the remainin !=OYx Jxwyh yvx|* !=NWv Hvuwf xtvz) 3MMORSRR NLNQSSRf 3MMORSRR NLNQSSRf 3KKNQRQQ LKLPRQPd ABOUT 2 1/2 HOURS BEFORE SERVING: With a meat mallet or dull edge of a French knife, pound each of the chicken breast halves to a 1/2-inch thickness. Cut the chicken breasts, lengthwise, into 1-inch wide strips. In a large bowl, mix the chicken strips, soy sauce, salad oil, molasses, crushed red pepper flakes, garlic and 2 Tbls lemon juice. Cover and refrigerate the chicken in the marinade for at least 2 hours, stirring occasionally. Meanwhile, soak sixteen 6-inch long bamboo skewers in water to prevent charring when broiling. ABOUT 25 MINUTES BEFORE SERVING: Preheat the broiler if the manufacturer directs. Thread the chicken strips onto the bamboo skewers. Place the bamboo skewers on the rack in a broiling pan. Brush generously with the marinade. Place the pan in the broiler at the closest position to the source of heat. Broil 4 to 5 minutes until the chicken just loses its pink color and is tender, turning the skewers once and brushing the chicken with the remainin Cdd chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping. <Peanut Sauce 2/3 c Crunchy peanut butter 1 1/2 c Coconut milk, unsweetened 1/4 c Freshly squeezed lemon juice 2 tb Soy sauce 2 tb Molasses (or brown sugar) 1 ts Fresh ginger root, grated 4 Garlic cloves, minced 1/4 c Chicken broth 1/4 c Heavy cream Cayenne pepper Grated lime zest Fresh cilantro sprigs Freshly squeezed lemon juice 2 tb Soy sauce 2 tb Molasses (or brown sugar) 1 ts Fresh ginger root, grated 4 Garlic cloves, minced 1/4 c Chicken broth 1/4 c Heavy cream Cayenne pepper Grated lime zest Fresh cilantro sprigs 1228m 12119k 0/0/1 chicken breasts dianne chicken breasts parmesan chicken breasts stuffed baked chicken broccoli cheese quiche chicken dices fried walnuts chicken enchiladas chicken enchiladas chicken fajitas chicken mustard sauce chicken riesling chicken chicken lemon chicken risotto chicken peanut sauce chicken chicken sausage chicken onionsu chicken driedtomatos chicken yum-yum chile chile chile tablespoons dijon mustard tablespoons distilled white vinegar tablespoons dried currants raisins tablespoons sherry tablespoons vermouth white tablespoons white tablespoons white sherry tablespoons finely chopped celery tablespoons finely chopped fresh teaspoon tablespoons finely chopped green pepper tablespoons finely chopped onion tablespoons finely chopped pepper chopped pepper finely chopped pepper chopped pepper butter tablespoons tahinib tablespoons unsalted butter tablespoons vegetable chicken broth 1-1/2 black garlic sauce sherry sauce grated ginger sodium sauce sugar Chicken With Sun DriedTomatosB PoultryC 2 tablespoons unsalted butter 2 tablespoons olive oil 4 skinless boneless chicken breast halves, (cut crosswise into 1/2 inch strips) 1 tablespoon flour 2 shallots, minced (about 1/4 cup) 2/3 cup whipping cream 1/2 cup dry white wine PoultryC 2 tablespoons unsalted butter 2 tablespoons olive oil 4 skinless boneless chicken breast halves, (cut crosswise into 1/2 inch strips) 1 tablespoon flour 2 shallots, minced (about 1/4 cup) 2/3 cup whipping cream 1/2 cup dry white wine onions. Chinese` Chicken pieces marinated in. Rice wine soy sauce Corn starch White pepper Julienned ginger Minced garlic pinch sugar Chinese sausage -chopped Shitake mushrooms soaked Fried Cashew nuts Chicken stock or chinese stock base Sesame Oil Green onions a 1228c Yan can cookm A!Chicken Soup - Tha Hot and spicyB Soups Soups Dill PicklesB PreservesC 4 lb Small Cucumbers 4 qt Water 1 qt Vinegar 1 c Salt Dill Weed Garlic Cloves Alum Let water, vinegar and salt come to a boil. Set aside. Put dill and 1 clove garlic in bottom of jar. Prick cucumbers with fork before putting in jar. Put 1 t alum in each quart. Fill jar with brine. Seal tight and let stand until clear before using. American` 4 lb Small Cucumbers 4 qt Water 1 qt Vinegar 1 c Salt Dill Weed Garlic Cloves Alum 1228c inaka@tdl.comd Overnighte 15 mins.f Dill Sauce for Meat or PoultryB SaucesC ManyD 1 1/2 Tbls. soft butter 1 1/2 Tbls. flour 1 cup of milk or water or stock 1 1/2 tsp. good vinegar 1/2 tsp. sugar 1 tsp.fresh dill chopped 1/8 tsp. salt Chicken Sausage Stir FryB PoultryC 4DvChicken pieces marinated in. Rice wine soy sauce Corn starch White pepper Julienned ginger Minced garlic pinch sugar Heat wok. With a little sesame oil, fry chichen, sausage, mushrooms. Add chicken stock and green onion. Steam. Serve sprinkled with nuts and green onions. en Breast Halves (About 1 1/2 Pounds) 1/4 c Soy Sauce 1 tb Salad Oil 1 tb Molasses 1/4 ts Crushed Red Pepper Flakes 1 lg Clove Garlic, Crushed Lemon Juice 1/2 c Creamy Peanut Butter a 1228c inaka@cap.or.jpd 3 hrse 15 mins.f Chicken Sausage Stir FryB PoultryC 4DvChicken pieces marinated in. Rice wine soy sauce Corn starch White pepper Julienned ginger Minced garlic pinch sugar Heat wok. With a little sesame oil, fry chichen, sausage, mushrooms. Add chicken stock and green onion. Steam. Serve sprinkled with nuts and green onions. lC43e ^43Lq radc; radc; q`cb: !=OYx Jxwyh yvx|* green onions green pepper green peppers green salsa optional green tomatoes green scallions greens gremolata gremolata gremolata Melt butter and olive oil in large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and saute until light brown and just cooked through, about 3 minutes. Add minced shallots to skillet and saute 1 minute. Sprinkle flour in skillet and cook 1 minute. Add whipping cream, white wine, sun-dried tomatoes and basil. Bring to boil; cook until sauce thickens, stirring occasionally, about 4 minutes. Season to taste with salt and pepper and serve overB noodles. 1/3 cup chopped drained oil-packed sun-dried tomatoes 3 tablespoons chopped fresh basil or 2 teaspoons dried 8 ounces egg noodles, cookedK American chicken soup the next day. Just place the remnants in a large pot with additional garlic,vegetables and seasoning and simmer for an hour or so. Americana 1228m A)CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCEB Poultry ultry speed shareware alabama slammer alaskan salmon chowder alfredo sauce purpose barbeque sauce potatoes tomatoes amaretto pachadi antipasto apple apple katsup apple potato apple pancakes applesauce apricot salsa arabic pickled turnips arcadian eight chili armenian potatoes artichoke hearts toscana asian tenderloin fallom asian salmon planks asian spring rolls athens broiled fillets australian australian authentic greek authentic hungarian sausage kolbasz avgolemono avocado pesto ghanooge baclavas bacon cheese balls bacon-cheese stuffed mushrooms bagels bagna cauda bajan stuffed chicken baked bananas w/lemon orange baked lentils baked beans baked chicken baked lentils cheese baked chops baked potato chowder spinach spinach basil pesto roast spread springW spring potato salad spritz spritzgeback spritzgeback spritz cookies sproutsY squash squash casserole standard standard marinade starter steak steaks steamed steamed steamed dumplings steamed cabbage steamed orange steamed stewed strawberry streusel stuffede stuffed leaves stuffed habanero chileso style suckling sugar suisse little sauce little sugar pinch dried pepper flakes broth shaking ground white pepper thinly sliced green onion juice touch saffron colour abalone abobabo abalone olour touch saffron colour colour about` green green beans boiled sauteed butter green chili green chillies green ginger sauce green onion slices glaze millet millilitres milwaukee mincedC Chicken AdoboB PoultryC 2 Tablespoons peanut oil down the sides, and swirl pan to disburse evenly. Toss in 1 pound of chicken breasts, cut into strips. Stir-fry 'til chicken's almost done, then add the veggie mix. Continue to stir-fry. Lightly drizzle once with some rice vinegar, a little more peanut oil, a quick splash of toasted sesame oil, & 1/4 cup of soy sauce. Sprinkle on a few red pepper flakes. Stir and add 1 Tablespoon of honey. Keep stirring. When chicken is fully cooked and veggiBjes are cooked (but still crisp), serve over Rice Yum-Yum. Toss some crispy Chow Mein noodles over the top. Chinese` Toss 1/2 cup of each of the following veggies with 1/2 Teaspoon each of fresh chopped ginger, chopped garlic, and ground pepper Broccoli Thinly sliced carrots Mushrooms Celery Strips of red bell pepper Chopped green onion Set this aside. a 1228c inaka@cap.or.jpd 20 mins.e 10 mins.m Chicken AdoboB PoultryC Heat your wok. Drizzle 2 Tablespoons peanut oil down the sides, and swirl pan to disburse evenly. Toss in 1 pound of chicken breasts, cut into strips. Stir-fry 'til chicken's almost done, then add the veggie mix. Continue to stir-fry. Lightly drizzle once with some rice vinegar, a little more peanut oil, a quick splash of toasted sesame oil, & 1/4 cup of soy sauce. Sprinkle on a few red pepper flakes. Stir and add 1 Tablespoon of honey. Keep stirring. When chicken is fully cooked and veggiBjes are cooked (but still crisp), serve over Rice Yum-Yum. Toss some crispy Chow Mein noodles over the top. Chinese` Toss 1/2 cup of each of the following veggies with 1/2 Teaspoon each of fresh chopped ginger, chopped garlic, and ground pepper Broccoli Thinly sliced carrots Mushrooms Celery Strips of red bell pepper Chopped green onion Set this aside. 1228c inaka@tdl.comd 20 mins.e 10 mins.f Mediumg Mediumm oliveP ot let it come to a boil. (5) Remove the bay leaves and serve over rice. This dish is too strongly flavored to go well with wine; try serving it with beer. You can substitute pork for the chicken, or mix the two. In the Philippines it is the custom to marinate the meat for two days rather before simmering; with the top-grade meats that are universally available in our grocery stores, that is not necessary (though it does deepen and enrich the flavor). To marinate the chicken, mix in thCte broth and 3 of the garlic cloves after step 1, then put the chicken in a glass dish and pour the marinade over it. K Philipino 2 lb chicken pieces, cut up or whole 1 head of garlic, coarsely chopped (yes, anentire head!) 4 Tbsp soy sauce (or more to taste) 1 tsp ground black pepper 2 cups water 1/2 cup vinegar (rice vinegar or white wine vinegar work best) 2 bay leaves 2 Tbsp cooking oil 1228c inaka@tdl.comd 30 mins.e 45 mins. ginger stickF ginger ginger ginger ginger chilled ginger minced gingerrootW gingersnap gingersnaps glace glaceed glaze glaze teaspoon sugar teaspoon water glazing glovesW glutamate golden white vinegar gorgonzola gonzola gorgonzola gorgonzola gonzola 1 1/4 C water 4 T chili powder (or 6 T if desired) 2 1/2 T ground cumin 1/8 tsp dry mustard 1/8 tsp brown sugar 1 pinch of oreganoK Mexican j2 1/2 lb beef brisket, cut into 1" cubes 1 lb lean pork, ground 1 large onion, chopped finely 2 T Wesson oil salt and pepper to taste 3 cloves garlic, minced 2 T diced green chilies 8 oz tomato sauce 1 beef bouillon cube 12 oz beer 1 1/4 C water 4 T chili powder (or 6 T if desired) 2 1/2 T ground cumin 1/8 tsp dry mustard 1/8 tsp brown sugar 1 pinch of oregano #A!Fred Drexel (1981 WINNING RECIPE) 30 mins.e 4 hrsf Highg Highm Chili IIB StewsC +2 lb Ground Beef (The leaner the better) 1 15oz Can Kidney Beans 1 15oz can Black Turtle Beans (Progresso makes good ones) 1 8oz can tomato sauce 1 large Yellow Onion (Chopped) 5-6 cloves of garlic (or about 2 teaspoons of garlic in oil) Enough Olive oil to saute the onions,garlic and jalapenos Heat the oven to 375 degrees. Line a broiler pan with foil. In blender container or food processor, combine all roast pork ingredients except pork. Blend until smooth. Generously brush both sides of the the pork steaks, reserving the remaining sauce. Place the pork steaks on the foil-line pan; bake 30 minutes. Brush both sides of pork with remaining sauce and bake 10 to 20 minutes more until tender. Let cool. Finely chop the meat. In a small bowl, combine cornstarch and sherry. Bl end well. Heat the oil in a wok and stir-fry onion and water chestnuts until the onion begins to brown. Add soy and hoisin; stir to coat. Add the chicken broth and stir in the cornstarch mixture. Cook and stir until thickened. Remove from heat; stir in pork. Separate the dough into 8 biscuits. Press or roll each into a 5-inch circle on a lightly floured surfance. Place about 1/3 cup of the pork mixture in the center and gather up the edges, pinch and twist to seal. Place seam side Mexicana 1228c inaka@tdl.comd Nonee Nonef Noneg Nonej+History and definitions about Chili Peppersm Recipe: Chili Peppers Ingredients: Method: The original Nahautl word for sweet green peppers was chilli. The Spaniards changed the spelling to chile, and in turn the English and Americans used chili. Although chili was once limited to green pepper, it is now used as a generic title for all peppers, etc. In Mexico, there is endless variety ranging through all degrees of hotness from the sweet chili ancho to the small hot brown chili piquin. Many varieties are canned. Where these ar negar a 1228c inaka@tdl.comd 15 mins.e Nonef A"Chili Sauce for Malay Chicken RiceB SaucesC ManyD4dried and fresh chillies garlic palm sugar ChiliB StewsC 2 1/2 lb beef brisket, cut into 1" cubes 1 lb lean pork, ground 1 large onion, chopped finely 2 T Wesson oil salt and pepper to taste 3 cloves garlic, minced 2 T diced green chilies 8 oz tomato sauce 1 beef bouillon cube 12 oz beer In a large kettle or Dutch oven, brown the beef, pork and onions in hot Wesson oil.Add salt and pepper to taste.Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick andbubbly. Stir occasionally. diced green chilies 8 oz tomato sauce 1 beef bouillon cube 12 oz beer In a large kettle or Dutch oven, brown the beef, pork and onions in hot Wesson oil.Add salt and pepper to taste.Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick andbubbly. Stir occasionally. ng it. This dish is different than many because of its strong component 2 lb chicken pieces, cut up or whole 1 head of garlic, coarsely chopped (yes, anentire head!) 4 Tbsp soy sauce (or more to taste) 1 tsp ground black pepper 2 cups water 1/2 cup vinegar (rice vinegar or white wine vinegar work best) 2 bay leaves 2 Tbsp cooking oil (1) Put vinegar, bay leaves, pepper, soy sauce, and water in a saucepan. Cover and cook slowly about 15 minutes. (2) Meanwhile, heat the cooking oil in a large, heavy-bottomed frying pan. Peel the garlic, break the cloves into chunks, and brown them over medium-low heat (about 5 minutes). (3) Add the chicken to the frypan and brown it over medium-high heat (about 5 minutes). (4) Add the broth to the frypan and simmer, partly covered, until the chicken is done (about 30 minutes). Do n Tbsp soy sauce (or more to taste) 1 tsp ground black pepper 2 cups water 1/2 cup vinegar (rice vinegar or white wine vinegar work best) 2 bay leaves 2 Tbsp cooking oil 1228c inaka@cap.or.jpd 30 mins.e 45 mins. flour slices fresh ginger 5-pound salmon deboned fileted small green chiles seeded chopped tablespoons grappa unaged italian brandy taste baking powder allspice high-quality paprika catsup tomato paste vinegar distilled white vinegar sesame steaks about pound about thick vol-au-vents whole cloves tomatoes bread flour medal brand medal brand medal brand brand brand medal brand bread flour medal brand bread flour medal brand flour medal brand medal brand emmental gruyere cheese would wrappersW wyler's x-large yards yeastf yellowA yellow split anentire yellowtail yellowtail fresh water grilled bonito marine grilled pickle pickled pickles pickling[ pickling marinade picks gallo filling pieceY piecesY pig's pillsbury pinch spice powder attached austria ustria ustria stria ustria terry terry tan's straits chinese cookbook texas chile-heads recipe collection Chop the onions, peppers and garlic. Saute them in olive oil until the onions are browned. Throw in the Beef and continue cooking until the beef is browned. When done, throw the mixture along with all of the other ingredients, into a crock pot or stewing pot. In the crock pot cook for 6 to 10 hours. In the stew pot cook covered for about an hour and a half. If more liquid is needed I like to add beer, but red wine is great too. 12 Large Jalapeno peppers (Take the seeds out before using) 1 tblsp Paprika 1 tblsp Cumin 1 tblsp Garlic Powder 1 tblsp Oregano 1 tsp Cayenne 1/2 tsp Black Pepper Salt to taste Mexican of garlic (or about 2 teaspoons of garlic in oil) 12 Large Jalapeno peppers (Take the seeds out before using) 1 tblsp Paprika 1 tblsp Cumin 1 tblsp Gar r about 2 teaspoons of garlic in oil) flour~ sifted flour water roast bread crumbs gouda cheese pounds hamburger pounds red-skinned potatoes peeled 3/4-inch pounds tomatoes cored quartered tablespoons ground tablespoons baking powder tblsp cornstarch teasps finely grated bread flour 1/2-pound boneless roast trimmed excess flour cardamom seeds soupe capres d'huile d'olive liquide soupe d'huile d'olive soupe blanc flour about shredded cooked chicken all-purpose flour chicken broth water cooked garbanzo beans reserved liquid cooked "snap" when you hit it. Fold the dough in half. Roll out the folded dough until it is 1/2 inch thick. Cut with a 1-1/4-inch biscuit cutter into small rounds. Prick each round with a fork, making two parallel sets of holes in the biscuit. keep rolling out the dough, folding before cutting, until all the scraps are gone and you have made about 100 biscuits. Preheat the oven to 350 degrees. Place the biscuits on a lightly greased pan. Bake for 30 minutes, until crisp, but not browned. They shC ould open easily when split with a fork. They will keep for weeks tightly covered in a tin or in the freezer. Split in two before serving. American`d6 c All purpose flour (soft) 1 1/2 ts Salt 1 tb Sugar 1 ts Baking powder 1 c Shortening 1 c Milk 1228c Nathalie Dupreed 30 mins.e 30 mins.f Beer Battered RockfishB FishC 2nes. Fill 12 greased muffin tins and bake about 25 minutes. Stir the milk and cornstarch together and then beat in the egg yolks. Set aside. Bring broth to boil in a soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 minutes. Remove the soup from the heat and add the milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, parsley, lemon juice, lemon peel and pepper. Gn1/2 stick unsalted butter chopped parsley 1 cup fresh lemon juice 1 teaspoon grated lemon peel pepper to tasteK American` 2 cups milk 2 tablespoons cornstarch 6 egg yolks, beaten 2 quarts chicken broth 1 cup long-grain white rice 1/2 stick unsalted butter chopped parsley 1 cup fresh lemon juice 1 teaspoon grated lemon peel pepper to tastea 1228c inaka@tdl.comd 10 mins.e 45 mins.f Highg Mediumm beaten 2 quarts chicken broth 1 cup long-grain white rice e freezer, so sausage was smoked t Preheat oven to 350 degrees. Let the bacon come to room temperature so it's pliable. Wrap one bacon slice gently in a spiral around each breadstick. In a shallow dish long enough to fit the breadsticks, stir together the brown sugar and chili powder. Press out any lumps or brown sugar with a fork. Roll each bradstick gently in mixture, coating bacon well and arrange about 1/2 inch apart on the rack of a broiler pan. Bake the breadsticks for about 20 minutes or until the coating is carmelizB ed and bacon is deep golden. Loosen the breadsticks GENTLY from the rack. They will be very soggy! Allow to cool about 15 minutes. The bacon will become crip and the breadsticks will harden as they cool. Serve at room temperature. American` 30 thin slices bacon 30 whole grissini (long thin breadsticks) 1/3 cup firmly packed light brown sugar 3 Tbs. pure chili powder 1228c Gourmet Magd 5 mins.e 30 mins.f Highg Highm Chili Bows Chili Bacon BreadsticksB AppetizersC ManyD 30 thin slices bacon 30 whole grissini (long thin breadsticks) 1/3 cup firmly packed light brown sugar 3 Tbs. pure chili powder n (Chopped) 5-6 cloves of garlic (or about 2 teaspoons of garlic in oil) Enough Olive oil to saute the onions,garlic and jalapenos 12 Large Jalapeno peppers (Take the seeds out before using) 1 tblsp Paprika 1 tblsp Cumin 1 tblsp Garlic Powder 1 tblsp Oregano 1 tsp Cayenne 1/2 tsp Black Pepper Salt to taste 1228c inaka@cap.or.jpd 45 mins.e 10 hrsf Highg Highm Chili Bacon BreadsticksB AppetizersC ManyD 30 thin slices bacon 30 whole grissini (long thin breadsticks) 1/3 cup firmly packed light brown sugar 3 Tbs. pure chili powder s. In the stew pot cook covered for about an hour and a half. If more liquid is needed I like to add beer, but red wine is great too. about 1 pound chicken marinade: 1 tablespoon cornstarch, 1/2 teaspoon black pepper, few drops vegetable oil 1 1/2 - 2+ cups vegetable oil 1/2 cup green bell pepper, in 1-inch pieces 1/2 cup canned sliced bamboo shoots 1/2 cup carrots, peeled and sliced into 1 1/2-inch pieces (optional)) 1 tablespoon fermented black beans (optional) 1/2 tablespoon minced garlic (optional) 1 tablespoon minced ginger 1 teaspoon hot red pepper powder 1/2 cup chicken broth 2 tablespoons soy sauce pinch salt 2 BQtablespoons white vinegar 2 tablespoons white wine 1 tablespoon liquid cornstarch http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ with light soy and honey, the taste of peanut dominates. *Simply mix together. At first it does not appear like it will mix but keep at it just a bit longer and you have Hoisin. Letting it rest does not appear to improve the taste. Additional Notes: Recipe From: inaka@tdl.com ---------------------------------- cooked shrimp peeled deveined tortillas waterf flour whole-wheat tortillas ounce green beans ounce beans canned whole tomatoes drained canned whole tomatoes drained liquid chopped tomatoes juice tomato sauce pre-baked tartlet shells uncooked jumbo shrimp peeled deveined 16-ouncev 16-oz water 17-ounce 17.3-ounce oz/500ml skimmed romaine sliced wideV watercress trimmedV radicchio leaves kimmed skimmed and/or and1/4 andwe anejo anentire angel anise anise-flavored anjou anniversary another another clove garlic sliced paper anywhere anywhere anywhere apeanut anywhere apeanut anywhere apeanut eanut anywhere apeanut eanut apeanut anywhere apeanut anywhere apeanut arhar/toor aroma aromatic around artichokeT Brush the tortillas lightly on one side with the oil. In a small bowl combine well the chili powder, the salt, and the or gano, sprinkle the mixture over the tortillas, and scatter the Monterey Jack on top. Cut each tortilla into fourths with a pizza wheel or sharp knife, arrange the wedges on 2 large baking sheets, and bake them in a preheated 400 F. oven for 12 to 15 minutes, or until they are golden and crisp. Mexican` 16 corn tortillas vegetable oil for brushing the tortillas 1 tablespoon chili powder 1 teaspoon salt 1/2 teaspoon dried or gano, crumbled 1 1/2 cups grated Monterey Jack (about 6 ounces) Gourmet October 1992 15 mins.e 15 mins.f Mediumg Highm Chili PeppersB AppetizersC ck (about 6 ounces) 1/2 teaspaoon chili 1/4 teaspoon garlic powder 1/4 teaspoon salt a 1228m 121129 olive onion chopped packed chopped shallots parmagianno reggiano parmesan cheese tablespoon vegetable vinegar salad seasoned vinegar shortening snipped chives cream strong coffee sugar tequila thinly sliced onion unsalted butter unsalted butter softened water white sugar whole cubes mushrooms shelled peeled almonds sugar onion canola peanut -purpose flour puree pureed purists purposeN quadruple quadruple recipe quicklyY quite quoted ra-yu radicchio radicchio radishV raifort raised raisin raising raisinsL raisins handful ramen range raspberry rather really reason recipe^ green peppers was chilli. The Spaniards changed the spelling to chile, and in turn the English and Americans used chili. Although chili was once limited to green pepper, it is now used as a generic title for all peppers, etc. In Mexico, there is endless variety ranging through all degrees of hotness from the sweet chili ancho to the small hot brown chili piquin. Many varieties are canned. Where these are not available, various peppers found in the U. S.A. may be substitued, such as small red Italian peppers; or chili powder, to taste, with a dash of Tabasco sauce for zest. For chili ancho --use bell or green peppers chili poblano -- use bell or green peppers chili pasilla - use green peppers dried in the sun chili serrano - use any variety small red or green hot pepper chili jalapeno -- use any variety small red or green hot pepper chile verde - use canned green chili peppers (like Ortega brand) chili mulato - use any hot pepper powdered sugar powered prawn prawns prawns deveined shelled leaving pre-baked pre-cooked pre-heated pre-melted prebaked prefer preferable preferably preference preferred preparation prepare prepare-ahead preparedt preserve preserved preservedradish preservesU press pressedT pressure pretoasted prevent previous probably powdered@ powdered sugar@ process@ puree@ quail@ quarters@ radicchio@ real@ real@ rendered@ rigors@ rolled@ romaine@ runny@ salsa@ pepper meyer@ salt/pepper@ sauce sauce vegetable cocktail juice@ saucei@ savoury@ seeded@ serving@ shallot@ share@ shots@ shrimps@ skin@ sliced black olives@ small piece ginger@ solelighlty@ cream@ sauce@ spagetti@ stalks@ stems@ still@ straw@ sturdier@ substitute@ substituted@ sugar@ sugar 2cup@ sugar topping@ superfine@ sweetened@ tablespoons@ taco@ tamcom tart@ combined@ tbs/500ml@ tbsps@ <Combine potatoes and oil in a 12 x 8 x 2 inch baking dish; toss well. Sprinkle potatoes with chili powder, salt, and pepper. Cover tightly with plastic wrap and microwave about 15-18 minutes or until tender, stirring gently every 3 minutes. Sprinkle with cheese and onion and chives. Let stand, covered, 5 minutes American 3 medium baking potatoes, unpeeled and cut into 1/2 inch slices 1 tablespoon vegetable oil 1 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup parmesan cheese 1 cup shredded cheddar cheese [1 small green onion, chopped -- OPTIONAL] 3-4 tablespoons minced fresh chives 1228c inaka@tdl.comd 5 mins.e 15 mins.f Highg Mediumm n, chopped -- OPTIONAL] 3-4 tablespoons minced fresh chives garlic palm sugar salt lime )Soaked dried chillies and grind all ingredients except plam sugar till rather fine. Melt palm sugar with water in a pan over heat. Add ground ingredients and cook till thick. Add freshly squeezed lime juice and serve. meant specifically for certain dishes but are good as a generally dip sauce. Chinese`5dried and fresh chillies garlic palm sugar 1228c inaka@tdl.comd 15 mins.e Nonef Recipe: Chili Sauce for Malay Chicken Rice Ingredients: dried and fresh chillies garlic palm sugar Method: Soaked dried chillies and grind all ingredients except plam sugar till rather fine. Melt palm sugar with water in a pan over heat. Add ground ingredients and cook till thick. Add freshly squeezed lime juice and serve. meant specifically for certain dishes but are good as a generally dip sauce. Additional Notes (if any): Recipe From: inaka@tdl.com ----------------- American`M1/2 cup butter or margarine 1/2 cup chili sauce 1/3 cup crumbled blue cheese 1228c inaka@tdl.comd Nonee 15 mins.f Highg Highj For barbequed salmonm Recipe: Chili-Cheese Sauce Ingredients: 1/2 cup butter or margarine 1/2 cup chili sauce 1/3 cup crumbled blue cheese Method: Combine butter and chili sauce in small saucepan. Heat slowly until butter melts. Add cheese and keep warm until ready to serve. Additional Notes (if any): For barbequed salmon Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ --------B"---------------------------------- www.tdl.com/~inaka/inakasoft/ ed and seeded 1 teaspoon sugar one-half teaspoon salt 3 tablespoons mild vegetable oil 3 tablespoons fresh lime juice lowly until butter melts. Add cheese and keep warm until ready to serve. In a mixing bowl combine the salt, peppercorns, chili peppers, and boiling water, and stir until the salt dissolves. Stir in the cold water, ginger, and vodka or sherry. Put the vegetables of your choice into a Chinese pickling jar or a 2-quart glass jar. If using a CPJ, seal with water according to the instuctions. If using a regular glas jar, simply cover with plastic wrap. Do not wrap tightly as gas must escape. Allow the pickles to sit, unrefrigerated, for 24 hours and serve. The picklB@es will keep for several days if sealed and in the refrigerator. 4 cups TOTAL of any combination of the following cut into bite size pieces: broccoli stems Napa or Chinese cabbage celery carrots cauliflower daikon green string beans red sweet bell peppersK Chinese th are well-chilled and ready to serve. GW1 to 2 pounds medium or large shrimps, peeled but with tails left on. 1 cup heavy cream In a food processor, combine cilantro, ginger, garlic, scallions, jalape o, and process until finely chopped (or chop fine by hand). Add sugar, salt, oil and lime juice and mix well. Toss whrimp in mixture until well-coated; cover bowl and let stand an hour at cool room temperature or longer in the refrigerator. Spoon shrimps out of marinade and saute lightly (without additional oil) until shrimps are barely cooked. Arrange on serving plate and chill. Add reserved marinade to the liquid dfrom the cooked shrimp and voil, stirring, until the liquid evaporates, leaving a thick green puree. Add cream and boil again, stirring constantly, until thick enough to pour. Do not reduce too much; this sauce thickens considerably as it cools. Pour sauce into a serving bowl and refrigerate with the shrimp until both are well-chilled and ready to serve. GW1 to 2 pounds medium or large shrimps, peeled but with tails left on. 1 cup heavy cream 1228c Jeff Smithd Overnighte 20 mins.f Noneg Recipe: Chinese Brine Pickles Ingredients: 2 tbsp salt 1 tbsp Szechwan peppercorns 2 to 4 small dried red chili peppers 1/2 cup boiling water 3 1/2 cups cold water 4 to 5 slices fresh ginger 1 tbsp vodka or dry sherry 4 cups TOTAL of any combination of the following cut into bite size pieces: broccoli stems Napa or Chinese cabbage celery carrots cauliflower daikon green string beans red sweet bell peppers Method: In a mixing bowl combine the salt, peppercorns, chili peppers, and boi i peppers 1/2 cup boiling water 3 1/2 cups cold water 4 to 5 slices fresh ginger 1 tbsp vodka or dry sherry 4 cups TOTAL of any combination of the following cut into bite size pieces: broccoli stems Napa or Chinese cabbage celery carrots cauliflower daikon green string beans red sweet bell peppers Method: In a mixing bowl combine the salt, peppercorns, chili peppers, and boi o 25 minutes. Take out rolls and thicken sauce with cornstarch. American _1 cup loosely packed fresh cilantro 1 tablespoon fresh ginger, chopped 2 cloves garlic 2 scallions (green onions), sliced 1 jalapeno pepper, halved and seeded 1 teaspoon sugar one-half teaspoon salt 3 tablespoons mild vegetable oil 3 tablespoons fresh lime juice 1 to 2 pounds medium or large shrimps, peeled but with tails left on. 1 cup heavy cream 1228c inaka@tdl.comd 1 Houre 20 mins.f Mediumm Recipe: Chilled Aromatic Shrimp with Cilantro-Ginger-Lime Cream Ingredients: 1 cup loosely packed fresh cilantro 1 tablespoon fresh ginger, chopped 2 cloves garlic 2 scallions (green onions), sliced 1 jalapeno pepper, halved and seeded 1 teaspoon sugar one-half teaspoon salt 3 tablespoons mild vegetable oil 3 tablespoons fresh lime juice 1 to 2 pounds medium or large shrimps, peeled but with tails left on. 1 cup heavy cream Method: In a food processor, combine cilantro, ginger, garlic large shrimps, peeled but with tails left on. 1 cup heavy cream Chinese Egg RollsB AppetizersC ManyD 1/2 c Carrotschopped 10 Napa cabbage leaveschopped-and ends removed 2 Stalks bok choichopped 4 c Fresh bean sprouts 1/2 md Onion chopped 4 Cloves garlic minced 1/2 c Bamboo shoots chopped epper cornstarch Chinese Napa cabbage ground turkey (or chicken or beef) marinade: 1 tabs soy 1 tabs sherry 1 teasp cornstarch chopped water chestnuts grated small carrot 3,4 shitake soaked and chopped Seasonings: 1 teasp. sesame oil 1/2 teasp sugar pinch white pepper 1 tabs soy chopped green onion Garlic, ginger minced in oil Sauce: 2/3 cup vegetable cocktail juice 1/4 cup chicken broth 1 tabs dry sherry pinch pepper cornstarch 1228c Yan can cookd 25 mins.e 1 Hourf Mediumg Mediumm Chinese Egg RollsB AppetizersC ManyD 1/2 c Carrotschopped 10 Napa cabbage leaveschopped-and ends removed 2 Stalks bok choichopped 4 c Fresh bean sprouts 1/2 md Onion chopped 4 Cloves garlic minced 1/2 c Bamboo shoots chopped Seasonings: 1 teasp. sesame oil 1/2 teasp sugar pinch white pepper 1 tabs soy chopped green onion Garlic, ginger minced in oil Sauce: 2/3 cup vegetable cocktail juice 1/4 cup chicken broth 1 tabs dry sherry pinch pepper cornstarch Chinese Napa cabbage ground turkey (or chicken or beef) marinade: 1 tabs soy 1 tabs sherry 1 teasp cornstarch chopped water chestnuts grated small carrot 3,4 shitake soaked and chopped Seasonings: 1 teasp. sesame oil 1/2 teasp sugar pinch white pepper 1 tabs soy chopped green onion Garlic, ginger minced in oil Sauce: 2/3 cup vegetable cocktail juice 1/4 cup chicken broth 1 tabs dry sherry pinch pepper cornstarch 1228c Yan can cookd 25 mins.e 1 Hourf Mediumg Mediumm onings, mix well. Stuff cabbage leaves and roll. Heat up frying pan and put in oil with ginger and garlic. Put in cabbage rolls and fry. Pour sauce. Cover and braise for 20 to 25 minutes. Take out rolls and thicken sauce with cornstarch. Mix filling ingredients together. Put mixture in the freezer awhile to cool. Warm meat tends to soften the wrappers and make things messy. Heat vegetable oil in fryer to 325 degrees.To roll place about 3 tb filling mixture in the center of the wrapper.Fold 1 corner over mixture and fold in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper to help seal egg roll. Put egg rolls in hot oil a few at a time and fry a few minutes on each side until golden brown. Remove to draB\in on paper towels. Serve warm with hot mustard or sauce of your choice. Makes 18 egg rolls. 1 c Water chestnuts chopped 1 lb Ground pork cooked 1 lb Small shrimp cooked 1/2 lb Ground beef cooked 1/4 c Cooking wine 1/4 c Soy sauce 3 tb Sesame oil 1 pk Egg roll skins or wrappers Oil for fr 1 Egg beatenK Chinese to help seal egg roll.Put egg rolls in hot oil a few at a time and fry a few minutes on each side until golden brown. Remove to drainn brown. Remove to drainn 3 pounds spare ribs 3/4 cup lite soy 1/2 cup dry sherry or rice wine 1/2 tab ginger grinded 8 cloves garlic chopped very fine 2 tabs sugar (white or brown) 2 tabs sesame oil 2 teasp 5 spice powder 4 tabs hoisin 4 shots tabasco 1228c Jeff Smithd 1 Houre 1 Hourf Highg Highm Recipe: Chinese Spare ribs Ingredients: 3 pounds spare ribs 3/4 cup lite soy 1/2 cup dry sherry or rice wine 1/2 tab ginger grinded 8 cloves garlic chopped very fine 2 tabs sugar (white or brown) 2 tabs sesame oil 2 teasp 5 spice powder 4 tabs hoisin 4 shots tabasco Method: Marinate spare ribs in above ingredients one hour. Bake on rack at 325 for 1 hour then broil for crunchiness. Additional Notes (if any): Recipe From: Jeff Smith ------------------------------------------ ThisB recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ w.tdl.com/~inaka/inakasoft/ Mix filling ingredients together. Put mixture in the freezer awhile to cool. Warm meat tends to soften the wrappers and make things messy. Heat vegetable oil in fryer to 325 degrees. To roll, place about 3 tb filling mixture in the center of the wrapper. Fold 1 corner over mixture and fold in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper to help seal egg roll. Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown. RemoveBo to drain on paper towels. Serve warm with soy sauce, hot mustard, or sauce of your choice. Makes 18 egg rolls. 1 lb Ground pork, cooked 1 lb Small shrimp, cooked 1/2 lb Ground beef, cooked 1/4 c Cooking wine 1/4 c Soy sauce 3 tb Sesame oil 1 pk Egg roll skins or wrappers Oil for frying 1 Egg, beaten Yields 18 egg rolls Chinese 1228c$Eric Hunt bsc835!ehunt@uunet.uu.net d 45 mins.e 15 mins.f Highg Highm Recipe: Chinese Egg Rolls Ingredients: 1/2 c Carrotschopped 10 Napa cabbage leaveschopped-and ends removed 2 Stalks bok choichopped 4 c Fresh bean sprouts 1/2 md Onion chopped 4 Cloves garlic minced 1/2 c Bamboo shoots chopped 1 c Water chestnuts chopped 1 lb Ground pork cooked 1 lb Small shrimp cooked 1/2 lb Ground beef cooked 1/4 c Cooking wine 1/4 c Soy sauce 3 tb Sesame oil 1 pk Egg roll skins or wrappers Oil for fr 1 Egg beaten Method: Mix filling ingredients together. Put mixt aveschopped-and ends removed 2 Stalks bok choichopped 4 c Fresh bean sprouts 1/2 md Onion chopped 4 Cloves garlic minced 1/2 c Bamboo shoots chopped 1 c Water chestnuts chopped 1 lb Ground pork cooked 1 lb Small shrimp cooked 1/2 lb Ground beef cooked 1/4 c Cooking wine 1/4 c Soy sauce 3 tb Sesame oil 1 pk Egg roll skins or wrappers Oil for fr 1 Egg beaten Method: Mix filling ingredients together. Put mixt shrimps ingredients together times sifted sifted powdered sugar silver similar simply since single sipped sirloin sirup sized sizes sizzling skewers skillet skimmed immed SAUCE 1 teaspoon crushed chili paste (sambal oelek) or more to taste 2 teaspoons sugar 1 teaspoon cornstarch 2 teaspoons rice vinegar 1 Tablespoon water 2 Tablespoons dry white wine or sherry 2 Tablespoons soy sauce Chinese 4 boneless, skinless chicken breast halves (about 1 lb.) 1 egg white 1 Tablespoon cornstarch 1 Tablespoon dry white wine or sherry 4 green onions 1 teaspoon minced gingerroot 3 teaspoons minced fresh garlic 2 Tablespoons vegetable oil Hot cooked rice SAUCE 1 teaspoon crushed chili paste (sambal oelek) or more to taste 2 teaspoons sugar 1 teaspoon cornstarch 2 teaspoons rice vinegar 1 Tablespoon water 2 Tablespoons dry white wine or sherry 2 Tablespoons soy sauce 1228c inaka@tdl.comd 2 hrs & 30 mins.e 10 mins.f Mediumg Mediumm thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice. #A"Birmingham Post-Herald, 2 Nov 1994 1 Houre 20 mins.f Highg Highm Recipe: Chinese Egg Rolls II Ingredients: 1/2 c Carrots, chopped 10 Napa cabbage leaves, chopped-and ends removed 2 Stalks bok choi, chopped 4 c Fresh bean sprouts 1/2 md Onion, chopped 4 Cloves garlic, minced 1/2 c Bamboo shoots, chopped 1 c Water chestnuts, chopped 1 lb Ground pork, cooked 1 lb Small shrimp, cooked 1/2 lb Ground beef, cooked 1/4 c Cooking wine 1/4 c Soy sauce 3 tb Sesame oil 1 pk Egg roll skins or wrappers Oil for frying 1 Egg, beaten Yields 18 egg rolls Method: 4 boneless, skinless chicken breast halves (about 1 lb.) 1 egg white 1 Tablespoon cornstarch 1 Tablespoon dry white wine or sherry 4 green onions 1 teaspoon minced gingerroot 3 teaspoons minced fresh garlic 2 Tablespoons vegetable oil Hot cooked rice choice choice filling choichopped choppedC shrimp clove garlic 18.25-ounce butterscotch chips chocolate chips peanut butter small cooked shrimp cream evaporated 1clove 1clove garlic whole pinch onion chili sauce flaked salmon canned cooked cottage cheese mayonnaise cream beaten 1in/1.5cm 1in/2.5 1in/2.5 beaten cheese cottage cheese cheese cottage cheese Jeff Smith 25 mins.e 25 mins.f Highg Highm Recipe: Chinese Potato Salad Ingredients: 5-6 medium potatoes (about 2 1/2 pounds) 4 slices bacon, well-cooked and crumbled 3/4 cup chopped bok choy 1 red pepper, diced 1/2 cup chopped green onion 1/4 cup chopped celantro Sauce 1 1/3 cup mayonnaise 1 tsp sugar 1 tbs soy sauce 1-2 tsp sesame oil 1/8-1/4 tsp hot mustard powder 1/8 tsp salt Method: Boil the potatoes until cooked but still firm. Cut into potato salad-sized chunks. Mix the ingredients for the sauce together, using more or l ped green onion 1/4 cup chopped celantro Sauce 1 1/3 cup mayonnaise 1 tsp sugar 1 tbs soy sauce 1-2 tsp sesame oil 1/8-1/4 tsp hot mustard powder 1/8 tsp salt Method: Boil the potatoes until cooked but still firm. Cut into potato salad-sized chunks. Mix the ingredients for the sauce together, using more or l Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes. Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or fr ying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice. Chinese Potato SaladB SaladsC 4hili paste (sambal oelek) or more to taste 2 teaspoons sugar 1 teaspoon cornstarch 2 teaspoons rice vinegar 1 Tablespoon water 2 Tablespoons dry white wine or sherry 2 Tablespoons soy sauce Chinese 4 boneless, skinless chicken breast halves (about 1 lb.) 1 egg white 1 Tablespoon cornstarch 1 Tablespoon dry white wine or sherry 4 green onions 1 teaspoon minced gingerroot 3 teaspoons minced fresh garlic 2 Tablespoons vegetable oil Hot cooked rice SAUCE 1 teaspoon crushed chili paste (sambal oelek) or more to taste 2 teaspoons sugar 1 teaspoon cornstarch 2 teaspoons rice vinegar 1 Tablespoon water 2 Tablespoons dry white wine or sherry 2 Tablespoons soy sauce 1228c inaka@cap.or.jpd 2 hrs & 30 mins.e 10 mins.f Mediumg Mediumm Chinese Potato SaladB SaladsC easternQ finnish french german greek hungarian hungary cream japanese korean latin latin american lemon malaysian mexican apples slicedL broth flour flour flour ooked flour breast halves boned skinned cloves garlic cloves garlic mincedv cloves garlic minced pressed cloves garlic finely choppedS cloves garlic water dried mushrooms drops tabasco sauce fresh large beatenJ lightly beaten~ green onions hard-boiled shelled large chicken half-breasts large garlic cloves` large leaves fresh basily large tomatoes cored thick slicesy blackberries about quarts liters extra chuck chili grind flank steak skinless boneless chicken medium potatoesx medium onions medium-size potatoes tablespoons flourt tablespoons fresh lemon juice tablespoons fresh juice` tablespoons fresh orange juice tablespoons fresh oregano leaves tablespoons fresh parsley chopped substituted cilantroo tablespoons juice tablespoons margarineC tablespoons molassesq tablespoons dried tomatoes packed tablespoons olive tablespoons oyster sauceU tablespoons creamt tablespoons sauceU tablespoons sugar tablespoons sweet butter tablespoons tahinib tablespoons unsalted butter tablespoons vegetable tablespoons vinegar chicken broth 1-1/2 black garlic sauce sherry sesame sauce sugar white brown grated ginger sodium sauce sugar FOR MUSHROOMS: 1. Clean mushrooms by wiping with a damp cloth. Remove stems, chop stems finely and transfer to large bowl. 2. Finely chop pork, water chestnuts, onions, pepper and celery with sharp knife or in food processor. Add to chopped mushroom stems. Add cornstarch, ginger, wine, soy and hoi sin sauces and egg white. Mix well. 3. Spoon pork mixture into cavities of mushroom caps, mounding mixture in center. 4. Heat oil in wok over high heat until it reaches 375 degrees F. 5. Prep (are batter. Carefully dip mushrooms in flour then in batter, coating completely. Fry 6 or 8 mushrooms at a time in hot oil until golden, about 5 minutes. Drain on absorbent paper. FOR BATTER: 6. Combine cornstarch flour, baking powder and salt in bowl. Blend in milk and water. Yield: 2 dozen 5-6 medium potatoes (about 2 1/2 pounds) 4 slices bacon, well-cooked and crumbled 3/4 cup chopped bok choy 1 red pepper, diced 1/2 cup chopped green onion 1/4 cup chopped celantro EBoil the potatoes until cooked but still firm. Cut into potato salad-sized chunks. Mix the ingredients for the sauce together, using more or less sesame oil and host mustard according to taste (the more the better, up to a point...). Put all solid ingredients together in a large bowl, then add the sauce and mix well. Chill. AuSauce 1 1/3 cup mayonnaise 1 tsp sugar 1 tbs soy sauce 1-2 tsp sesame oil 1/8-1/4 tsp hot mustard powder 1/8 tsp salt Chinese chinese potato salad chinese spare chinese stuffed mushrooms chipotle chipotle marinade chipotle sauce chips chives chocolate chocolate almond sauce chocolate crackles chocolate fondue chocolate mousse chocolate orange chocolate orange sauce chocolate peppermint sauce chocolate raspberry brownies chocolate speed chocolate-orange -lime claypot cobbler cocktail cookie cookie-crumb cookies cottage crackers crackles creamZ crisp crisps croute crusta curryY curry flavored sardines sproutsY d'agneau daisy delice dianne dressing 1-inch 1-inch-thick 1-poundZ cooked chicken potatoes ground short ground chicken chicken chicken chicken chicken chicken chicken chicken chicken chicken chicken greatx great american recipesx greek haigh harriet harriet stevenson burlington jersey harris helman henry henry chung's hunan style chinese cookbook hobart holzinger holzinger sable adelphi homes house hunan hunan hunan hunan johnw peppers vinegar mangoes serrano peppers stemmed shallots shallots coarsely chopped shallots peeled minced slices bacon slices bread small baking potatoes about ounces crosswise small yellow squash about pound stalks celery stalks celery finely chopped stalks lemon grass baking powder butter butter chopped onions cinnamon cream fennel sauce freshly coarse ground black grated parmesan honey perrins lemon juice medium sherry olive olive juice juice juice cream tablespoons mayonnaise tablespoons vegetable vinegar inaka@tdl.comd Overnighte Nonef Recipe: Chipotle Marinade Ingredients: 1 Cup Fresh Orange Juice 2 Tsp Oregano 1/4 Cup Fresh Lime Juice 1 Tsp Cumin 6 Canned Chipotle Chilies, minced 2 TBS Wine Vinegar 4 Cloves of Garlic 1 Tsp Salt 1 Tsp Freshly grated Orange Rind 1 Tsp Black Pepper Method: Combine the Orange juice and Lime juice in a small saucepan and boil until reduced to 1/2 cup. Place juice and remaining ingredients into blender and blend thorou ghly. If marinade is to thick, thin with additional Wine Vinegar. Marinate seafood for 2 hours, poultry for 4 to 8 hours and meat overnight, turning a couple of times. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ w.tdl.com/~inaka/inakasoft/ q`h1.5 kg potatoes 1 big onion 2 eggs 1 tsp salt a bit flour (Buchweizen (wheat flour or oat flakes) 1228c inaka@tdl.comd 25 mins.e 10 mins.f Mediumg Mediumm Recipe: German Potato Pancakes Ingredients: 1.5 kg potatoes 1 big onion 2 eggs 1 tsp salt a bit flour (Buchweizen (wheat flour or oat flakes) Method: Grate the potatoes over a sieve, so that the water can leave. Don't use a to fine grater, you don't want to make mashed potatoes. Squeeze the potatoes - so that more water is going out of it. Grate the onions fine on the grater and put them to the potatoes, like the other ingredients and mix them carefully. Depending on how wet t and toss to coat. Pour oil into heavy saucepan to depth of 3 inches. Heat to 350 Working in small batches, shake excess flour off onions and cook in hot oil until golden brown and crispy, about 2 minutes per batch. Using slotted spoo 1 Cup Fresh Orange Juice 2 Tsp Oregano 1/4 Cup Fresh Lime Juice 1 Tsp Cumin 6 Canned Chipotle Chilies, minced 2 TBS Wine Vinegar 4 Cloves of Garlic 1 Tsp Salt 1 Tsp Freshly grated Orange Rind 1 Tsp Black Pepper KCombine the Orange juice and Lime juice in a small saucepan and boil until reduced to 1/2 cup. Place juice and remaining ingredients into blender and blend thoroughly. If marinade is to thick, thin with additional Wine Vinegar. Marinate seafood for 2 hours, poultry for 4 to 8 hours and meat overnight, turning a couple of times. Mexican 1 Cup Fresh Orange Juice 2 Tsp Oregano 1/4 Cup Fresh Lime Juice 1 Tsp Cumin 6 Canned Chipotle Chilies, minced 2 TBS Wine Vinegar 4 Cloves of Garlic 1 Tsp Salt 1 Tsp Freshly grated Orange Rind 1 Tsp Black Pepper mustard} mustard dressing grandma's salsa original house cookies nashville nashville house fried biscuits lemak lemak navajo navajo green chili navel chops never never biscuits england chowder cookies nonni nonni casino's roman bread noodle noodle basket basket basket 1 cup semi-sweet chocolate morsels (1/2 of a 12 oz pkg) 1/4 cup whipping cream 2 tblsp butter 1/8 tsp salt 1/4 cup almonds, toasted and coarsely chopped 2 tblsp almond flavored liqueur (amaretto) In a heavy-gauge saucepan over low heat, combine chocolate morsels, cream, butter and salt, stirring until smooth; remove from heat. Stir in almonds and liqueur; cool slightly. Serve warm over ice cream. Refrigerate. Reheating Sauce: Reheat sauce over low heat, stirring until smooth. American` 1 cup semi-sweet chocolate morsels (1/2 of a 12 oz pkg) 1/4 cup whipping cream 2 tblsp butter 1/8 tsp salt 1/4 cup almonds, toasted and coarsely chopped 2 tblsp almond flavored liqueur (amaretto) 1228c inaka@tdl.comd 20 mins.e 15 mins.f Highg Highm CHOCOLATE CRACKLES CookiesC ? bake cake 30 min at 325 F. 9. Let stand 'til cool. 10. Spread thin layer raspberry jelly/jam on top. 11. Pour remaining (uncooked) batter on cake. Refrigerate until ready to use. Can freeze. (Suggest minimum 8hours to let it set.) 12. Unmold and serve. If desired, grate chocolate (or add raspberries) onto top. American`z1 cup sweet butter 1 cup sugar 1 tsp vanilla 8 oz. semi-sweet chocolate (melted & cooled) 8 eggs, seperated (use X-Large) 1228c inaka@tdl.comd 45 mins.e 30 mins.f Highg Highj9Made for Joshua s 21st. Adored by him, Eitan and George.m Chocolate Peppermint SauceB SaucesC ManyD 1/4 cup butter (1/2 stick) 2 squares (1 oz) unsweetened chocolate 1-1/3 cups granulated sugar 1/8 tsp salt 2/3 cup light cream or half-and-half 1/2 tsp vanilla 1/2 cup whipping cream, whipped 1/2 cup peppermint candy, coarsely chopped sausage sausages seafood soups spices stews sushi vegetables vegeterian geterian eterian geterian 1 Cup Chocolate Chips 1 Cup Flour 1 Cup Brown Sugar, packed 1 t. Baking Powder 1/3 Cup Salad Oil O Melt chocolate. Combine with sugar and oil. Add eggs one at a time, beat well. Add vanilla. Combine flour, baking powder and salt. Add to chocolate mixture. Stir in nuts. Chill dough. Drop teaspoonfuls of dough in powder sugar. Roll to coat. Place on greased cookie sheets. Bake at 350 for 10 to 12 minutes. 1/4 t. Salt 2 Eggs 1/2 Cup Chopped Walnuts 1 t. Vanilla 1/2 Cup Powder Sugar AmericanL 1/2 Cup Powder Sugar AmericanL inaka@cap.or.jpd 25 mins.e 10 mins.f Mediumg Medium fresh mushrooms light sauce soaked chinese mushrooms pounds large pounds medium peaches peeled pitted sliced pounds salmon center fileted bones removed quarts water boiled cooled temperature anchovies spice powder unsalted butter melted filets differents poissons 500g| prunes flour potatoes 50ccY sauceY 50cl| flour chocolat nestle dessert fondu marie parmesan sucre sugar 50lbg Chocolate FondueB DessertsC 4DT3 3-oz bars Toblerone 1/2 c Light or heavy cream 2 T Kirsch, brandy or Cointreau Break the Toblerone into separate triangular pieces. Combine all the ingredients in a saucepan or small chafing dish. Stir over *low* heat until the chocolate is melted and smooth. For dunkables, serve each person a plate with one, or a combination, of the following: Angelfood cake, or ladyfingers, cut in chunks Orange or tangerine slides, strawberries, bananas, Profiteroles of puff pastry (A note from Diane Duane: This recipe I include because of personal interest. It was invented B in the 1950's at the New York restaurant of an old friend of ours, Konrad Egli. Konni is now retired, and Chalet Suisse is unhappily long gone: but the dessert lives on, and has made its way back to Switzerland.) Swissrland.) Swiss 1228c inaka@tdl.comd 25 mins.e 10 mins.f Mediumg Mediumm Recipe: CHOCOLATE CRACKLES Ingredients: 1 Cup Chocolate Chips 1 Cup Flour 1 Cup Brown Sugar, packed 1 t. Baking Powder 1/3 Cup Salad Oil 1/4 t. Salt 2 Eggs 1/2 Cup Chopped Walnuts 1 t. Vanilla 1/2 Cup Powder Sugar Method: Melt chocolate. Combine with sugar and oil. Add eggs one at a time, beat w packed 1 t. Baking Powder 1/3 Cup Salad Oil 1/4 t. Salt 2 Eggs 1/2 Cup Chopped Walnuts 1 t. Vanilla 1/2 Cup Powder Sugar Method: Melt chocolate. Combine with sugar and oil. Add eggs one at a time, beat w Melt butter and chocolate in a heavy saucepan over low heat, stirring occasionally. Remove from heat; stir in sugar and salt gradually, mixing until well combined. (Mixture will be thick and dry). Gradually stir in cream and vanilla. Return to heat. Cook over low heat until sugar is dissolved, about 5 minutes. Cool. Stir in whipped cream and candy. Refrigerate; serve cold over ice cream. (Makes about 3 cups) American` 1/4 cup butter (1/2 stick) 2 squares (1 oz) unsweetened chocolate 1-1/3 cups granulated sugar 1/8 tsp salt 2/3 cup light cream or half-and-half 1/2 tsp vanilla 1/2 cup whipping cream, whipped 1/2 cup peppermint candy, coarsely chopped 1228c inaka@tdl.comd 20 mins.e 15 mins.f Highg Highm Chocolate Raspberry BrowniesB CakesC 1/2 cup whipping cream, whipped 1/2 cup peppermint candy, coarsely chopped t candy, coarsely chopped `U3 3-oz bars Toblerone 1/2 c Light or heavy cream 2 T Kirsch, brandy or Cointreau 1228c Diane Duaned 25 mins.e 25 mins.f Highg Highm Recipe: Chocolate Fondue Ingredients: 3 3-oz bars Toblerone 1/2 c Light or heavy cream 2 T Kirsch, brandy or Cointreau Method: Break the Toblerone into separate triangular pieces. Combine all the ingredients in a saucepan or small chafing dish. Stir over *low* heat until the chocolate is melted and smooth. For dunkables, serve each person a plate with one, or a combination, of the following: Angelfood cake, or ladyfingers, cut in chunks Orange or tangerine slides, strawberrie `s, bananas, Profiteroles of puff pastry (A note from Diane Duane: This recipe I include because of personal interest. It was invented in the 1950's at the New York restaurant of an old friend of ours, Konrad Egli. Konni is now retired, and Chalet Suisse is unhappily long gone: but the dessert lives on, and has made its way back to Switzerland.) sun-dried sunrise super super cupcakes susan's susan's bagels sushi sushi shari suzie's suzie's sourdough starter zie's sourdough starter tarter rdough starter sourdough starter suzie's sourdough starter t-and-sour taheeni tahina tahini taleggio tandoori tapenade tarragon tartlets tarts tartufi tartufo teleche tenderloinU tenderloins teriyaki tetrazzini tex-mex therati thick thyme toasted toasts tomatillo herbsx hickory hidden high-quality hiram sauce hoisin hoisin sauce colouring marinate hokkien hokkien taucheo mashed little hollandaise homemade homemade-type honeyc honey/molasses/white honeydew _2 ounces unsweetened chocolate, chopped 1/2 cup seedless raspberry jam 1 stick (1/2 cup) unsalted butter, softened 1/2 cup granulated sugar 2 large eggs 2/3 cup all-purpose flour 1/2 teasp double-acting baking powder 1/4 teasp salt 2 teasps raspberry brandy or 1 teaspoon vanilla 1 ounce bittersweet chocolate, chopped (optional) confectioners' sugar In the top of a double boiler set over simmering water melt the chocolate with the jam, stirring, until the mixture is smooth and let it cool. In a bowl with an electric mixer beat the butter and the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition, and stir in the chocolate mixture, the flour, the baking powder, the salt, the brandy, and the chocolate, if using. Line a buttered 8-inch cake pan with a round of wax paper, butter the American carries centuries chicken chili classic cling component computer countries coveted cuisine definitions developed different don't drenched drink eitan email expect fajita favorite flank flavoring barbequed salmon looks sandwich mayonnaise fresh garlic george grocer hands eorge.a 1228m 12119k 0/0/1 packageY packages packedN packet paired palate pandan papate paper paper-thin papery paprikaR parasol Chocolate Orange CakeB CakesC 1 cup sugar 1/2 cup (1 stick) butter 1/4 cup orange liqueur 1/4 cup water 1 18.25-ounce package devil's food cake mix 8 ounces sour cream 1 4-ounce package instant chocolate fudge pudding mix 4 eggs C. Chopped Walnutsa 1228c inaka@cap.or.jpd 45 mins.e 20 mins.f Highg Highm Chocolate Orange CakeB CakesC 1 cup sugar 1/2 cup (1 stick) butter 1/4 cup orange liqueur 1/4 cup water 1 18.25-ounce package devil's food cake mix 8 ounces sour cream 1 4-ounce package instant chocolate fudge pudding mix 4 eggs still stirred stockw stock/broth stock/broth1 stockings stolichnaya stoned stoneless store stores straight strain strained strange strange trange strange strange cayenne pepperX celery coriander garlic powder ground cloves pepper teaspoon basil teaspoon black pepper teaspoon cayenne pepper teaspoon celery teaspoon garlic powderd teaspoon ground cardamom teaspoon ground nutmeg teaspoon ground pepper teaspoon lemon pepper teaspoon nutmeg teaspoon pepper teaspoon teaspoon sugar teaspoon thyme black pepper brown sugar cayenne cayenne pepper yenne pepper cayenne pepper cayenne pepper cayenne pepper cayenne pepper taste cayenne pepper pepper tablespoons 2 tablespoons lemon juice 2 tablespoons soy sauce 2 tablespoons sugar 1/2 teaspoon pepper 1 tablespoon cornstarch dissolved in 1/4 cup cold water Method: In a large frying pan, heat oil over medium heat. Add chicken and cook, turning, until golden brown, about 10 minutes. Meanwhile, in a small bowl, combine onion, ketchup, lemon juice, soy sauce, sugar, pepper and 1/2 cup water; blend well. Pour sweet-and-sour mixture over chicken. Cover, reduce heat to low, and cook 20 minutes, until tender. Remove chicken. Add cornstarch mixture to sauce. Raise heat, bring to a boil, and cook, stirring, until sauce thickens, about 2 minutes. Pour sauce over chicken. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.t plain yogurt@ unsweetened cocoa@ water@ white wine@ large rutabaga peeled chopped@ ground cooked@ litre chicken broth water@ onion pieces@ orange only@ pound dried noodles wide@ pound smoked sausage smokier better@ stick unsalted butter@ nutmeg@ eamed@ bourbon sherry wine@ tequila@ chopped green onion white green parts@ dried tomatoes packed drained chopped@ natural-flavored instant malted powder@ wine@ cinnamon@ teaspoon marjoram thyme@ ground allspice@ 1/4-teaspoon salt@ black pepper@ cayenne pepper@ coarse ground shoulder@ sprouts roots removed@ Sift into a bowl: Sugar and flour, then set aside. In a saucepan, put margarine, cocoa, and water. Bring to a boil. Pour over flour and sugar. Stir by hand. Add buttermilk, eggs, vanilla and soda. Mix well and pour on a (11x16) greased and lightly floured cookie sheet that has a lip. Bake 20 minutes at 400 and pour icing on cake after removing from the oven - while HOT. Icing: Make 5 minutes before the cake is done. Melt and bring to a boil: margarine, cocoa, buttermilk and vanilB la. Add powered sugar and nuts. """""" """""" """""" AuIcing: 1 Stick Margarine 4 T. Cocoa 6 T. Buttermilk 1 t. Vanilla Extract 1 Package Powered Sugar 1 C. Chopped Walnuts AmericanL 6 T. Buttermilk 1 t. Vanilla Extract 1 Package Powered Sugar 1 C. Chopped Walnuts Americanican o } ? /*Nm? n/n/+ /*Nm? 1228c Kemp Minified 45 mins.e 40 mins.f Highg Highm Recipe: Chocolate Raspberry Brownies Ingredients: 2 ounces unsweetened chocolate, chopped 1/2 cup seedless raspberry jam 1 stick (1/2 cup) unsalted butter, softened 1/2 cup granulated sugar 2 large eggs 2/3 cup all-purpose flour 1/2 teasp double-acting baking powder 1/4 teasp salt 2 teasps raspberry brandy or 1 teaspoon vanilla 1 ounce bittersweet chocolate, chopped (optional) confectioners' sugar Method: In the top of a double boiler set over simmering water melt the chocolate with ck (1/2 cup) unsalted butter, softened 1/2 cup granulated sugar 2 large eggs 2/3 cup all-purpose flour 1/2 teasp double-acting baking powder 1/4 teasp salt 2 teasps raspberry brandy or 1 teaspoon vanilla 1 ounce bittersweet chocolate, chopped (optional) confectioners' sugar Method: In the top of a double boiler set over simmering water melt the chocolate with 1228c Gourmetm 2 C. Sugar 2 C. Flour 2 Sticks Margarine 4 T. Cocoa 1 C. Water 1/2 C. Buttermilk 2 Eggs, Slightly beaten 2 t. Vanilla Extract 1 t. Soda Icing: 1 Stick Margarine 4 T. Cocoa 6 T. Buttermilk 1 t. Vanilla Extract 1 Package Powered Sugar 1 C. Chopped Walnutsa 1228c inaka@tdl.comd 45 mins.e 20 mins.f Highg Highj&The absolute BEST! This one is a must!m Recipe: Chocolate Speed Cake Ingredients: 2 C. Sugar 2 C. Flour 2 Sticks Margarine 4 T. Cocoa 1 C. Water 1/2 C. Buttermilk 2 Eggs, Slightly beaten 2 t. Vanilla Extract 1 t. Soda Icing: 1 Stick Margarine 4 T. Cocoa 6 T. Buttermilk 1 t. Vanilla Extract 1 Package Powered Sugar 1 C. Chopped Walnuts Method: Sift into a bowl: Sugar and flour, then set aside. In a saucepan, put margarine, cocoa, and water. Bring to a boil. Pour over flour and sugar. Stir by hand. Add buttermilk, eggs, v paper, and dust the pan with flour, knocking out the excess. Pour the batter into the pan, smoothing the top and bake the cake in the middle of a preheated 350 F. oven for 30 to 40 minutes, or until a cake tester inserted in the center comes out with crumbs on it. Let the torte cool in the pan on a rack for 5 minutes, invert it onto the rack, and remove the paper. Let the torte cool completely. Put a doily over the cake before dusting with confectioners' sugar and then carefully remove iC For a Valentine's Day touch, Kemp recommends placing a heart-shaped doily over the torte before dusting with confectioners' sugar. American simply stirring in melted butter. She also dusts the buttered pan with flour to ease removal. For a Valentine's Day touch, Kemp recommends placing a heart-shaped doily over the torte before dusting with confectioners' sugar. 1228of 1229 Combine first 4 ingredients in heavy small saucepan. Stir over low heat until butter melts and sugar dissolves, about 3 minutes. Increase heat and boil 2 minutes. Cool completely. Preheat oven to 350 F. Grease and flour 10-cup bundt pan. Using electric mixer, beat cake mix and next 8 ingredients until well blended, about 3 minutes. Stir in chocolate chips. Pour batter into prepared pan. Bake until toothpick inserted near center comes out with a few moist crumbs attached, about 1 hour. ImmB ediately spoon sugar and butter mixture over cake in pan. Let cake stand 30 minutes. Turn cake out onto platter and cool completely. Sprinkle top with powdered sugar and serve. 1/2 cup vegetable oil 1/2 cup water 1/4 cup coffee liqueur 2 tablespoons grated orange peel 1 teaspoon ground cinnamon 1 12-ounce package chocolate chips Powdered sugarK American Saute onions, add garlic and ginger. Fry for about 5 minutes. Add tomatoes, and continue frying. Add cumin, coriander and chili powders, and some salt. Fry for another 5 minutes. Add garbanzo beans (or chick peas), boil for a few mintues. Add garam masala, let mixture simmer. Separately, boil tamcon in water until it dissolves. Add this to main mixture. Remove from stove. Serve garnished with coriander leaves and lemon slices. G:Tamcom 1/2 tsp. Garam Masala 1 tsp. Coriander Leaves bunchK Indian` Garbanzo beans(or Chick Peas) 1 tin Onion 1 Ginger 1 tsp. Garlic 1 tsp. Tomatoes 1/2 can Cumin powder 1 tsp. Coriander powder 1 tsp. Chili powder 1 tsp. Tamcom 1/2 tsp. Garam Masala 1 tsp. Coriander Leaves buncha 1228c inaka@tdl.comd 20 mins.e 15 mins.f Noneg Chopped Olives & Cheese CanapesB AppetizersC Manyr 1 tsp. Garlic 1 tsp. Tomatoes 1/2 can Cumin powder 1 tsp. Coriander powder 1 tsp. Chili powder 1 tsp. /*Nn? Julie Wilson: Dallas, Texas 30 mins.e 1 hr & 15 mins.f Mediumg Highm Recipe: Chocolate Orange Cake Ingredients: 1 cup sugar 1/2 cup (1 stick) butter 1/4 cup orange liqueur 1/4 cup water 1 18.25-ounce package devil's food cake mix 8 ounces sour cream 1 4-ounce package instant chocolate fudge pudding mix 4 eggs 1/2 cup vegetable oil 1/2 cup water 1/4 cup coffee liqueur 2 tablespoons grated orange peel 1 teaspoon ground cinnamon 1 12-ounce package chocolate chips Powdered sugar Method: Combine first 4 ingredients in heavy small saucepan. Stir over low he ot sweetened) 1 tblsp light corn syrup 2 squares (1 oz) unsweetened or semi-sweet chocolate (for sweeter sauce) 3 tblsp butter flavor crisco 1 tsp orange peel, finely grated 2 tsp orange-flavored liqueur or 1/2 tsp orange extract 1/4 tsp salt package cream cheese softened ature package cream cheese softened package cream cheese softened temperature package cream cheese softened cream cheese softened cream cheese softened perature temperature temperature 8-ounce carton cream 8-ounce package crumbled 8-ounce package medium noodles package cream cheese softened leaves package cream cheese softened green olives unpitted frozen green beans anaheim chili pepper minced ancho chile seeded finely chopped avocado avocado sliced clove garlic peeled leaffinely crumbled bayleaf beaten beaten cloves garlic crushed 1 c green olives with pimentos -- chopped fine 1/2 c black olives -- chopped fine 1/2 c mayonnaise 3/4 c parmesan cheese -- grated 2 dashes Tobasco sauce garlic butter white bread Mix olives mayonnaise cheese and tobasco. Saute garlic in butter.Remove crusts from bread. Cut bread into diamond or round shapes.Toast one side of rounds of bread. Dip the other side in melted garlic butter. Spread buttered side with olive mixture. Top each piece with aslice of green olive if desired. Bake at 350F for 10 minutes or until bubbly. Can be frozen before baking.The canapes can also be formed into mini-quiches by cutting pie crustpastry into rounds placing in mini-muffinB~ tins brushing with a small amount of garlic butter (don't overdo it)and filling with olive mixture.Bake at 350F until bubbly. American Chopped Olives & Cheese CanapesB AppetizersC chole chopped chopped olives cheese canapes chops chorizo chowderC christmas christmas cookies cookie press churros chutney chutney garlic dressing chutney cilantro cilantro chicken kebabs cilantro salsa cilantro-ginger-lime cincinnati cincinnati chili citrus citrus barbeque sauce citrus salmon cheese clams classic classic potato latkes classic salsa lassic salsa classic classic crackles creamZ crisp crisps croute crusta curryY curry flavored sardines sproutsY d'agneau daisy delice dianne dressing alaska salmonC chile salsa artichokes water black beans drained chick garbanzo beans drained chick cooked chicken broth cream celery undiluted italian peeled tomatoes straw mushrooms water planters party cocktail peanuts unsalted tomatillos canned chili serano canned chopotle chile adobo sauce nsalted clove garlic concombre cooked quarterQ crushed garlic clove graines coriandre concassees cuillere soupe citron butter margarine temperature cream cheese unsalted butter liter 1 c green olives with pimentos -- chopped fine 1/2 c black olives -- chopped fine 1/2 c mayonnaise 3/4 c parmesan cheese -- grated 2 dashes Tobasco sauce garlic butter white bread 1228c Lynn Leaderd 25 mins.e 15 mins.f Mediumg Mediumm Recipe: Chopped Olives & Cheese Canapes Ingredients: 1 c green olives with pimentos -- chopped fine 1/2 c black olives -- chopped fine 1/2 c mayonnaise 3/4 c parmesan cheese -- grated 2 dashes Tobasco sauce garlic butter white bread Method: Mix olives mayonnaise cheese and tobasco. Saute garlic in butter.Remove crusts from bread. Cut bread into diamond or round shapes.Toast one side of rounds of bread. Dip the other side in melted garlic butter. Spread buttered side with ol nd filling with olive mixture.Bake at 350F until bubbly. American tarragon with the chorizo. I have seen it fixed both ways.It IS important that the mixture marinate, to allow the vinegar and the spices to correctly flavor the meat. Mexican` 1 lb ground lean pork 1 teaspoon salt 2 Tablespoons chili powder 1/4 teaspoon cumin 1/2 teaspoon oregano 2 cloves garlic, pressed 2 Tablespoons vinegar Rue Judd & Ann Worley. d Overnighte 10 mins.f Highg Mediumm Recipe: Chorizo Ingredients: 1 lb ground lean pork 1 teaspoon salt 2 Tablespoons chili powder 1/4 teaspoon cumin 1/2 teaspoon oregano 2 cloves garlic, pressed 2 Tablespoons vinegar Method: Mix all ingredients. Allow to sit overnight in the refrigerator. You may form into patties as with other sausage,-or (the best way)-Fry in a pan loose until browned, pour off about half of the liquid, then scramble about six (or more) eggs, and add to the sausage mixture. Heat thoroughly and serv ChorizoB SausageC 1 lb ground lean pork 1 teaspoon salt 2 Tablespoons chili powder 1/4 teaspoon cumin 1/2 teaspoon oregano 2 cloves garlic, pressed 2 Tablespoons vinegar Mix all ingredients. Allow to sit overnight in the refrigerator. You may form into patties as with other sausage,-or (the best way)-Fry in a pan loose until browned, pour off about half of the liquid, then scramble about six (or more) eggs, and add to the sausage mixture. Heat thoroughly and serve on warmed flour tortillas, with extra salsa if you wish.That is the way to fix the classic chorizo con huevos BREAKFAST TACOS I miss so much from Austin.You can also scramble the eggs right inore) eggs, and add to the sausage mixture. Heat thoroughly and serve on warmed flour tortillas, with extra salsa if you wish.That is the way to fix the classic chorizo con huevos BREAKFAST TACOS I miss so much from Austin.You can also scramble the eggs right in eadera 1228m 12119k 0/0/1 Gourmet April 1990 15 mins.e 5 mins.f Mediumg Mediumm Recipe: Mini Tartufi Ingredients: 1/2 cup sugar 1 1/2 teaspoons cornstarch 1 large whole egg 1 large egg yolk 3/4 cup milk 3 ounces unsweetened chocolate, chopped fine 1 cup well-chilled heavy cream 6 glac ed cherries, halved 1/3 cup blanched almonds, chopped coarse, toasted lightly, and cooled half of a 3-ounce fine-quality bittersweet chocolate bar, shaved with a vegetable peeler twelve 1 1/2-inch foil cups Method: In a bowl whisk together the sugar, the cornstarch, the whole egg, a ole egg, a ce over LOW heat stirring constantly. Serve over ice cream. American` 1 cup semi-sweet chocolate chips 4 ozs chocolate coated mint cream patties, broken into pieces 1/2 cup evaporated milk (not sweetened) 1/2 cup light corn syrup 1 tblsp butter a 1228c inaka@tdl.comd 5 mins.e 10 mins.f Highg Highm 1/4 tsp ground allspice 1/4 tsp ground cloves 1/16 tsp ground red pepper (cayenne) 1 bay leaf 15 oz can tomato sauce 2 tblsp cider or white vinegar 1/2 oz unsweetened chocolateK Mexican h1 qt beef broth 2 lb ground beef 1/4 cup onion flakes 4 tblsp chili powder 1 tsp ground cinnamon 1 tsp ground cumin 3/4 tsp instant minced onions 1/2 tsp salt 1/4 tsp ground allspice 1/4 tsp ground cloves 1/16 tsp ground red pepper (cayenne) 1 bay leaf 15 oz can tomato sauce 2 tblsp cider or white vinegar 1/2 oz unsweetened chocolate 1228c inaka@tdl.comd Overnighte 2 hrsf Highg Highm Citrus Barbeque SauceB SaucesC 1 Onion; Large, Finely Chopped 1 tblsp Ground Red Chiles 1/4 tsp Ground Red Pepper 1 Ancho Chile; seeded and finely chopped 1 tblsp Vegetable Oil 1 cup Orange Juice solidY spice powder fresh dried ginger rosemary lemon juice sauce something sauce someone something sometimes sooooo sorma sormais sorry sorted sought soup^ soupe soups soure 1/4 Lb. butter 2 sm. cans minced clams 1/3 cup olive oil salt to taste 1 tsp. fresh ground pepper 1 lb. linguine 1 tsp. dried oregano 2 Tbs. dried basil 1/4 cup minced Italian parsley 4 cloves minced garlic egg and spread it over the filling. Bake it on the bottom rack in the oven for about 20 mi nutes. (5) When the pie has cooled off a bit; cut it into pieces that are 1 1/4 inches by 6 inches (the traditional size of lihapiirakka in Finland). Serve. Additional Notes: Recipe From: Krister Valtonen Dept. of CS, University of Linkoping, Sweden. ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 1. Mince the dates, apples and onions and place in a large pan. 2. Add the sultanas and stir in the sugar. 3. Add all the other ingredients and stir well, but make sure the bag of spices and the ginger are identifiable. 4. Leave for 24 hours but stir occasionally (once every 4 hours or so). 5. Remove the bag of spices and ginger. 6. Bottle and store in a coolish place. 7. Eat. Notes I sometimes use currents in place of the stoneless dates, in which case you don' t need to mince them. If the mixture appears too liquid after the 24 hour standing time, it is worth draining off some of the vinegar before bottling. The beauty of this recipe is that you don't have a vast pot of strange things bubbling away on the stove for hours. A big win! 1 tsp cayenne pepper 1 Tbsp pickling spices, tied in a muslin bag You will need a supply of jam-jars, jam-jar covers and a large pan to keep the ingredients in. tablespoons fresh rosemary tablespoons fresh strained lemon juice tablespoons fresh-squeezed juiceo tablespoons freshly grated parmesan cheese tablespoons garlic flavored vinegar tablespoons garlic minced tablespoons ginger tablespoons granulated sugar tablespoons grated onion tablespoons grated orange tablespoons grated parmesan cheese tablespoons grated parmigiano reggiano cheese optional tablespoons green peppercorns water drained crushed tablespoons heavy cream tablespoons hoisin sauce tablespoons honey tablespoons horseradish tablespoons water tablespoons water additional necessary water additional necessary arineC tablespoons mayonnaise tablespoons melted butter tablespoons tablespoons minced shallots 3 or 4 ripe tomatoes, cored 6 to 10 fresh jalapenos 1/2 tsp chopped garlic, or to taste salt and freshly ground black pepper, to taste "With a paring knife, cut a small "X" in the bottom of each tomato. Place tomatoes in a large pot of boiling water 10 seconds to loosen skins. Peel and place tomatoes in blender container. Add unseeded jalapenos, garlic, salt, and pepper. Blend to desired consistency. Makes about 3 cups. Mexican` 3 or 4 ripe tomatoes, cored 6 to 10 fresh jalapenos 1/2 tsp chopped garlic, or to taste salt and freshly ground black pepper, to taste 1228c inaka@tdl.comd 25 mins.e Nonef Noneg Cocktail DressingB SaucesC ManyD@1/2 C. Mayonnaise 1 T. Catsup 2 t. lemon juice 2 t. horseradish Combine all ingredients, except shrimp. Season; pour over shrimp, toss lightly. Chill for 2 hours. Serve on shredded lettuce.G@1/2 t. Paprika 1/4 t. Worcestershire Sauce Tabasco Sauce (drops) American 1 lb stoneless dates 1 lb apples 1 lb onions 1 lb sultanas 1 lb brown sugar 2 1/2 cups vinegar 1 tsp salt 1 tsp cayenne pepper 1 Tbsp pickling spices, tied in a muslin bag You will need a supply of jam-jars, jam-jar covers and a large pan to keep the ingredients in. 1228c inaka@tdl.comd 20 mins.e Overnightf Recipe: Chutney In The Raw Ingredients: 1 lb stoneless dates 1 lb apples 1 lb onions 1 lb sultanas 1 lb brown sugar 2 1/2 cups vinegar 1 tsp salt 1 tsp cayenne pepper 1 Tbsp pickling spices, tied in a muslin bag You will need a supply of jam-jars, jam-jar covers and a large pan to keep the ingredients in. Method: 1. Mince the dates, apples and onions and place in a large pan. 2. Add the sultanas and stir in the sugar. 3. Add all the other ingredients and stir well, but c bowl. Makes 2 1/2 cups. Mexicanar covers and a large pan to keep the ingredients in. italianZ italian cream cakeZ italian pepper sausage italian sausage spaghetti sauce jacquie's jacquie's everyday salsa jalapeno jalapeno deviled jalfrasie jelly jelly jill's jill's cafe's peach bonbons collins judes julep julienne another meatloaf recipe plain chili plain chili chili chili l'estragon l'orientale lamb] shellfish shrimp shelled small shrimp cooked spaghetti stoneless dates sultanas tubular pasta penne cubed white mushrooms white chinese cabbage lb/450g/2.5 cooked lb/450g/2cups cooked spring onions rinsed chopped sliced optional mutton boned rolled pounds lemon lemon grass pressed lemon grass stalk bottom lemon juice lemon juice lemon juice juice lemon juice lemon juice juice juice lemon juice lemon juice lemon juice lemon juice pepper 1 lb ( 500g ) salmon fillets Salt and pepper 1 tbsp cornstarch 1 tbsp water 2 tbsp undiluted frozen orange juice concentrate 1 tbsp lemon juice 1/4 cup brown sugar Sprinkle both sides of the salmon fillet with salt and pepper. Mix the corn- starch and water in a small bowl to form a paste. Add the orange juice con- centrate, lemon juice and brown sugar. Stir mixture well until all the ingredients are dissolved. Set aside.Pour half of the sauce into the bottom of a microwaveable dish. Place the salmon fillet in the dish on top of sauce. Pour the remaining sauce over the salmon. Cover the dish with plastic wrap. Vent to allow steam to escape. MicrowaveB on high for 7-10 minutes ( depending on microwave ). Remove from microwave and remove plastic wrap. Place the fillet on a plate. Stir remaining sauce and pour over the fillet and garnish if desired. G,Garnish ( optional ) 1 sliced orange parsleyK American # Cook onion, ground red chiles, 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. Gc1/2 cup Lime Juice 2 tblsp Sugar 2 tblsp Lemon Juice 1 tblsp Fresh Cilantro; Snipped 1 tsp SaltK Mexican 1 Onion; Large, Finely Chopped 1 tblsp Ground Red Chiles 1/4 tsp Ground Red Pepper 1 Ancho Chile; seeded and finely chopped 1 tblsp Vegetable Oil 1 cup Orange Juice 1/2 cup Lime Juice 2 tblsp Sugar 2 tblsp Lemon Juice 1 tblsp Fresh Cilantro; Snipped 1 tsp Salt 1228c inaka@tdl.comd 25 mins.e 15 mins.f Mediumm Citrus SalmonB FishC 4 cup Orange Juice 1 lb ( 500g ) salmon fillets Salt and pepper 1 tbsp cornstarch 1 tbsp water 2 tbsp undiluted frozen orange juice concentrate 1 tbsp lemon juice 1/4 cup brown sugar Garnish ( optional ) 1 sliced orange parsleya 1228c inaka@tdl.comd 25 mins.e 10 mins.f Recipe: Citrus Salmon Ingredients: 1 lb ( 500g ) salmon fillets Salt and pepper 1 tbsp cornstarch 1 tbsp water 2 tbsp undiluted frozen orange juice concentrate 1 tbsp lemon juice 1/4 cup brown sugar Garnish ( optional ) 1 sliced orange parsley Method: Sprinkle both sides of the salmon fillet with salt and pepper. Mix the corn- starch and water in a small bowl to form a paste. Add the orange juice con- centrate, lemon juice and brown sugar. Stir mixture well until all the ingredients cheese, softened 1/2 cup crumbled bleu cheese 1 Tbsp. finely chopped green onion 1/4 tsp. salt a few drops of hot sauce 1 7 1/2-oz can minced clams. 1228c inaka@tdl.comd 15 mins.e Nonef Mediumg Mediumm 3 cups water 1/2 cup dry white wine 1 teaspoon fennel seeds, coarsely chopped 1 bay leaf 2 4-ounce 1-inch-thick salmon fillets 1 cup chopped peeled seeded cucumber 1/2 cup chopped fennel 1/2 cup chopped green onion Bring first 4 ingredients to simmer in heavy wide saucepan over low heat for 15 minutes. Strain. Return liquid to same pan and bring to boil. Turn off heat. Add salmon and cook 5 minutes per side. Using slotted spatula, transfer salmon to baking sheet. Cover and refrigerate. (Can be made 1 day ahead.) Combine remaining ingredients in small bowl. Season to taste with salt and pepper. Cover and refrigerate. Place salmon on plates. Spoon relish over salmon and serve. Be sure to have the fishB(monger remove all skin from the fillets. GT1/3 cup chopped radish 1 1/2 tablespoons light sour cream 1 tablespoon Dijon mustardK American ce salmon on plates. Spoon relish over salmon and serve. Be sure to have the fish Classic Potato LatkesB PotatoesC ManyD 2 pounds russet potatoes, peeled, diced 1 large onion, peeled, diced 1 egg 3 tablespoons all purpose flour 1 1/4 teaspoons salt 3/4 teaspoon pepper 1/2 teaspoon baking powder 10 tablespoons (about) vegetable oil Preheat oven to 325 F. Place 2 baking sheets in oven. Line large bowl with towel. Finely grind potatoes and onion in processor (do not puree). Transfer to towel. Fold towel up around mixture; twist top, squeezing out all liquid into bowl. Let liquid stand 5 minutes. Pour off liquid, reserving any potato starch in bowl. Add potatoes to bowl. Mix in egg, flour, salt, pepper and baking powder. Heat 6 tablespoons oil in large skillet over medium-high heat. Working in batches, drop 1 heaping t package cream cheese, softened 1/2 cup crumbled bleu cheese 1 Tbsp. finely chopped green onion 1/4 tsp. salt a few drops of hot sauce 1 7 1/2-oz can minced clams. 1228c inaka@cap.or.jpd 15 mins.e Nonef Mediumg Mediumm salsa salsa salsa recipe below saltA tbsps creame teasp spice powder teasp sesame teaspoon cumin teaspoon fresh ground anise pepper teaspoon ginger minced teaspoon pepper flakes pepper flakes spoon pepper flakes pepper flakes teaspoon pepper flakes teaspoon easpoon powder teaspoons mustard teaspoons mustard powder teaspoons fresh lemon juice\ teaspoons lemon juice teaspoons mince fresh thyme teaspoon dried teaspoons minced garlic teaspoons teaspoons paprika teaspoons vinegar teaspoons saltv teaspoons sugar teaspoons tabasco sauce teaspoons worcestershire sauce teasps raspberry brandy teaspoon vanilla tightly packed grated lemon s Stuffed MushroomsB AppetizersC 1-1/2 lbs large mushrooms with nice caps 2 cloves garlic minced 1 med. onion minced 2 Tbsp. butter 1/2 tsp. basil 1 tsp. prepared mustard salt and pepper to taste Wash mushrooms and separate the stems from the caps. Set the caps asideto dry outwhile you dice the stems into very small pieces. Set the stempieces asideand toss the mushroom caps in a little olive oil.Melt the butter in a medium saucepan and toss in the garlic and onion.Saute for a few momentsthen add the basilmustardsaltpepper andmushroom stem pieces. When the veggies are softadd the flour and stirfor two minutes. Then remove the pan from the heat and stir in the sourcream. Allow to coo low to coo medium onion, chopped 1 teaspoon thyme 1/2 cup white wine 1/2 cup heavy cream salt and pepper to taste a 1228m THYME POTATOESB Potatoes atoes suggestions sultanas summer sun-dried sun-dried sunset sunset sunset sunset ablespoon batter per pancake into hot oil. Using back of spoon, spread to 2 1/2- to 3-inch rounds. Cook until brown, about 3 minutes per side. Transfer to baking sheets in oven. Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary. Serve hot. The secret to crisp latkes is the removal of as much liquid as possible from the ground potatoes. Serve these plain (they're a fine accompaniment to a roast with grC6avy), or with sour cream or applesauce. Makes about 18 Jewish` 2 pounds russet potatoes, peeled, diced 1 large onion, peeled, diced 1 egg 3 tablespoons all purpose flour 1 1/4 teaspoons salt 3/4 teaspoon pepper 1/2 teaspoon baking powder 10 tablespoons (about) vegetable oil inaka@tdl.com 45 mins.e 10 mins.f Mediumg Mediumm Classic SalsaB SaucesC AmericanL 1/2 C. Mayonnaise 1 T. Catsup 2 t. lemon juice 2 t. horseradish 1/2 t. Paprika 1/4 t. Worcestershire Sauce Tabasco Sauce (drops)a 1228c inaka@tdl.comd 2 hrs & 30 mins.e Nonef Mediumg Highm Recipe: Cocktail Dressing Ingredients: 1/2 C. Mayonnaise 1 T. Catsup 2 t. lemon juice 2 t. horseradish 1/2 t. Paprika 1/4 t. Worcestershire Sauce Tabasco Sauce (drops) Method: Combine all ingredients, except shrimp. Season; pour over shrimp, toss lightly. Chill for 2 hours. Serve on shredded lettuce. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.cB?om/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ shmallows 2 T. Unsweetened Cocoa shredded lettuce.uce..ettuce. 1228c inaka@tdl.comd 25 mins.e 30 mins.f Mediumg Mediumm Recipe: Fried Rice with Prawn and Chillies Ingredients: 2 tbs/30ml oil 2 garlic cloves, finely chopped 2 small red chillies, finely chopped 4 oz/120g peeled prawns 1 tbs/15ml fish sauce 1/4 tsp/1-2ml sugar 1 tbs/15ml light soy sauce 1 lb/450g/2.5 cups cooked rice 1/2 small onion, slivered 1/2 red or green sweet pepper, slivered 1/2 tsp/2.5ml ground white pepper 1 spring onion/scallion,green part only,slivered into 1in/1.5cm lengths coriander leaves, to garnish Method: In a work or fry 2 garlic cloves, finely chopped 2 small red chillies, finely chopped 4 oz/120g peeled prawns 1 tbs/15ml fish sauce 1/4 tsp/1-2ml sugar 1 tbs/15ml light soy sauce 1 lb/450g/2.5 cups cooked rice 1/2 small onion, slivered 1/2 red or green sweet pepper, slivered 1/2 tsp/2.5ml ground white pepper 1 spring onion/scallion,green part only,slivered into 1in/1.5cm lengths coriander leaves, to garnish Method: In a work or fry claypot cobbler cocktail cocktail dressing cocktail sauce coconut coffee colada noodles peanut sauce noodles tahini dressing poached salmon fennel kaposztsalata coleslaw collins cookie cookie-crumb cookies bread sticks fritters pancakes cornbread cornmeal cornmeal mushrooms cottage country country cornbread country french baked chicken icken dressing potatos potatos poultry poundT teaspoon teaspoon vanilla teaspoon white pepper 1-pound tenderloin cinnamon curry powder mustard instant minced onions onion 3/4-1 3/4-1 fresh rosemary finely chopped 3/4-1thick 3/4-inch 3/4-inch-thick 3/4cup 3/4cup labneh 3/4lb 3/4oz 3/4oz butter 3/4oz fresh yeast 1tbsp dried yeast sugar water teaspoon cinnamon teaspoon ground cloves teaspoon ground cloves Cake: In a large bowl, mix flour, sugar, and soda; set aside. In a saucepan over low heat, stir in margarine, cola and marshmallows until blended (and marshmallows melt). With a whisk or fork, stir into flour mixture. Stir in buttermilk and egg until blended. Turn into greased 8x8x2 pan. Bake in 350 oven for 30 minutes or until toothpick inserted into the center comes out clean. Cool in a pan on rack. Frost with cola icing. Cut into squares to serve. Icing: In saucepan over low hB eat, stir in margarine, cola, cocoa until melted. Remove from heat. With a whisk or fork, beat in sugar until smooth. Stir in pecans (optional). 1/4 C. Buttermilk 1 Egg, beaten Chocolate-Cola Icing: 1/4 C. Margarine 2 T. Unsweetened Coca 2 T. Cola 1 1.2 C. Powdered Sugar 1/2 C. Chopped Walnuts (optional) AmericanL tabasco sauce drops tabasco sauce taste tabascoae tabelspoons table tablepsoons tablesponos tablespoonM lemon juice margerine butter melted harina flour nutmeg bacon drippings olive saltfilling small capers drained icing sugar superfine sugar vanilla vanilla extract vegetable water white mince garlic oyster sauce tablespoon pepper tablespoon saltM tablespoon active yeast tablespoon baking powder tablespoon balsamic vinegar tablespoon celery seed[ tablespoon chili powder tablespoon chopped fresh parsleyw tablespoon chopped sauteed onion tablespoon cornstarch tablespoon cornstarch tablespoon sherry tablespoon tablespoon curry powder 1. Cook the lo mein according to directions. Let cool. 2. Mix the rest of the ingredients. Peanut butter doesn't mix very well, so for a few minutes you'll think you've made a mistake. Don't worry, just keep stirring until it's smooth. 3. Add the sauce to the noodles.Notes Hot bean sauce also goes by the name Szechuan bean sauce etc. This is themain "spicy" ingredient and should be handled with care. Vary thisngredient to taste. This recipe is probably very good without it. It'sB7 also quite good served when the noodles are still hot. G\ 1 lb lo mein noodles (other noodles will do, such as ramen noodles or even spagetti).K Chinese 2 Tbsp fresh garlic, minced 3 Tbsp fresh coriander, minced 1/2 cup peanut butter 5 oz light soy sauce 5 Tbsp sugar 1/2-3 tsp rice wine 1-2 Tbsp hot bean paste 1 Tbsp sesame oil 1 lb lo mein noodles (other noodles will do, such as ramen noodles or even spagetti). Grease an iron cornstick pan (or muffin pan, or other molded type pan) and place in a preheated 425 degree oven just long enough to heat grease. While pan is heating mix the cornmeal, eggs and milk quickly. (Your pan should be hot by this time.) Carefully remove hot pan from oven and quickly pour cornmeal batter into cornstick molds. Bake at 425 degrees for 25 to 30 minutes or until cornsticks brown. Makes 12. American`k2 Cups self rising cornmeal mix 2 eggs 1 Cup buttermilk or enough to make a cake batter like consistency. 1228c inaka@tdl.comd 15 mins.e 30 mins.f Mediumg Mediumm Corn Fritters B Breads & MuffinsC ManyD 250 ml (1 cup) cake flour (not self raising) 10 ml baking powder 125 ml (1/2 cup) white sugar 1 ml salt 30 ml melted butter 1 large egg 1 (410g) tin of cream style sweet corn veg/sunflower oil for frying ricanL inaka@cap.or.jpd 25 mins.e 30 mins.f Mediumg Medium 1228c inaka@tdl.comd 25 mins.e 30 mins.f Mediumg Mediumm Recipe: Cola Cake Ingredients: Cake: 1 C. Flour 1 C. Sugar 1/2 t. Baking Soda 1/2 C. Margarine 1/2 C. Carbonated Cola Beverage 1/4 C. Miniature marshmallows 2 T. Unsweetened Cocoa 1/4 C. Buttermilk 1 Egg, beaten Chocolate-Cola Icing: 1/4 C. Margarine 2 T. Unsweetened Coca 2 T. Cola 1 1.2 C. Powdered Sugar 1/2 C. Chopped Walnuts (optional) Method: Cake: In a large bowl, mix flour, sugar, and soda; set aside. In a saucepan over low heat, stir in margarine, cola and marshmallows until b tened Cocoa 1/4 C. Buttermilk 1 Egg, beaten Chocolate-Cola Icing: 1/4 C. Margarine 2 T. Unsweetened Coca 2 T. Cola 1 1.2 C. Powdered Sugar 1/2 C. Chopped Walnuts (optional) Method: Cake: In a large bowl, mix flour, sugar, and soda; set aside. In a saucepan over low heat, stir in margarine, cola and marshmallows until b inaka@tdl.comd 10 mins.e 5 mins.f Mediumm Recipe: Cold Noodles in Peanut Sauce Ingredients: 2 Tbsp fresh garlic, minced 3 Tbsp fresh coriander, minced 1/2 cup peanut butter 5 oz light soy sauce 5 Tbsp sugar 1/2-3 tsp rice wine 1-2 Tbsp hot bean paste 1 Tbsp sesame oil 1 lb lo mein noodles (other noodles will do, such as ramen noodles or even spagetti). Method: 1. Cook the lo mein according to directions. Let cool. 2. Mix the rest of the ingredients. Peanut butter doesn't mix very well, so for a few minutes yo u'll think you've made a mistake. Don't worry, just keep stirring until it's smooth. 3. Add the sauce to the noodles.Notes Hot bean sauce also goes by the name Szechuan bean sauce etc. This is themain "spicy" ingredient and should be handled with care. Vary thisngredient to taste. This recipe is probably very good without it. It's also quite good served when the noodles are still hot. tortillas water warmed wasabiV washW washed washed/cleaned washed/cleaned /cleaned water bathh water chestnuts water cover watercressV watercress waterier waterto wearW wedge wedgesX Cole Slaw (Kaposztsalata)B SaladsC 4Db1 cabbage head 1/2 small onion good white vinegar oil peanut or corn is fine sugar salt and pepper t sour cream 1 tablespoon Dijon mustardK American 13 cups water 1/2 cup dry white wine 1 teaspoon fennel seeds, coarsely chopped 1 bay leaf 2 4-ounce 1-inch-thick salmon fillets 1 cup chopped peeled seeded cucumber 1/2 cup chopped fennel 1/2 cup chopped green onion 1/3 cup chopped radish 1 1/2 tablespoons light sour cream 1 tablespoon Dijon mustard 1228c inaka@cap.or.jpd Overnighte 25 mins.f Mediumm Cole Slaw (Kaposztsalata)B SaladsC 4Db1 cabbage head 1/2 small onion good white vinegar oil peanut or corn is fine sugar salt and pepper cup olive oil a 1228m A&COLD POACHED SALMON WITH FENNEL RELISHB FishC 1228c inaka@tdl.comd Overnighte 25 mins.f Mediumm Recipe: Cold Poached Salmon With Fennel Ingredients: 3 cups water 1/2 cup dry white wine 1 teaspoon fennel seeds, coarsely chopped 1 bay leaf 2 4-ounce 1-inch-thick salmon fillets 1 cup chopped peeled seeded cucumber 1/2 cup chopped fennel 1/2 cup chopped green onion 1/3 cup chopped radish 1 1/2 tablespoons light sour cream 1 tablespoon Dijon mustard Method: Bring first 4 ingredients to simmer in heavy wide saucepan over low heat for 15 minutes. Strain. Return liquid to same pan illets 1 cup chopped peeled seeded cucumber 1/2 cup chopped fennel 1/2 cup chopped green onion 1/3 cup chopped radish 1 1/2 tablespoons light sour cream 1 tablespoon Dijon mustard Method: Bring first 4 ingredients to simmer in heavy wide saucepan over low heat for 15 minutes. Strain. Return liquid to same pan hourW hours In a large bowl, whisk together dressing ingredients. Shred apple coarse and add to dressing with cabbage and carrots. Toss coleslaw well. AZDressing 1/2 cup mayonnaise 1 tablespoon honey 2 teaspoons cider vinegar 1/2 teaspoon salt American 4Vegetables: 1 Granny Smith apple 1/2 medium green cabbage, halved lengthwise and sliced very thin (about 4 cups) 1/2 medium red cabbage, halved lengthwise and sliced very thin (about 4 cups) 2 carrots, shredded fine Dressing 1/2 cup mayonnaise 1 tablespoon honey 2 teaspoons cider vinegar 1/2 teaspoon salt Gourmet May 1995 20 mins.e Nonef Corn Bread SticksB Breads & MuffinsC ManyDj2 Cups self rising cornmeal mix 2 eggs 1 Cup buttermilk or enough to make a cake batter like consistency. Slice cabbage head into slaw.Place slaw into bowl.Mince 1/2 small onion and add to bowl.Add 2 Tbl. white vinegar.Add 5 Tbl. oil.Add 1 tsp. sugar.Salt about 1/2 tsp.Wash hands and take off rings. Place your hands into the slaw mix and squeeze the slaw so it makes some juice. This will make the slaw limp.Taste add more salt if needed.Refrigerate till serving time. Good the next day also. Serves 4 to 6. Hungary`c1 cabbage head 1/2 small onion good white vinegar oil peanut or corn is fine sugar salt and pepper 1228c June Meyerd 25 mins.e Nonef Mediumg Mediumm ColeslawB SaladsC Vegetables: 1 Granny Smith apple 1/2 medium green cabbage, halved lengthwise and sliced very thin (about 4 cups) 1/2 medium red cabbage, halved lengthwise and sliced very thin (about 4 cups) 2 carrots, shredded fine Preheat oven to 375. In a bowl, combine enchilada sauce, tomatoes with their juice, and tomato paste. Mix to blend well. Stir in black beans. Spoon a third of tomato sauce mixture over the bottom of a 12 x 8-inch baking dish. Top with 3 uncooked lasagne noodles. Spread evenly with 1 cup cottage cheese and sprinkle with 1 cup cheddar. Spoon of half of the remaining tomato sauce mixture. Add another layer of 3 noodles, remaining 1 cup cottage cheese, then sprinkle with 1 cup cheddar. d last 3 noodles, remaining tomato sauce, and remaining cup cheddar. Cover tightly with foil and bake 50-60 minutes. Before serving, sprinkle scallions on top. Mexican 1 10-ounce can enchilada sauce 1 16-ounce can cut-up tomatoes, undrained 1 6-ounce can tomato paste 15 ounce can black beans, drained 9 ounces lasagne noodles (about 9) 1 pint (2 cups) cottage cheese 3 cups shredded cheddar cheese (3/4 pound) sliced scallions teaspoon fresh oregano leavesy teaspoon fresh thyme leavesy teaspoon garlic powder teaspoon ginger teaspoon grated fresh ginger teaspoon grated lemon peel_ teaspoon grated lemon teaspoon ground cinnamon teaspoon ground coriander teaspoon ground cumin teaspoon ground ginger teaspoon honey teaspoon paste teaspoon lemon juicez teaspoon lemon teaspoon lemon teaspoon lemon teaspoon lemon anaheim chiles stemmed seeded ancho chiles anjou pears apples peeled cored choppedK apricots choppedP carrots peeled pieces leafs leavesv leaves coriander leaves cooking leaves fresh-ground pepper beaten peppers peppers diced small onions boneless chicken breasts small strips boneless skinless chicken breasts strips bottles choice breasts skinned ttles choice ttles choice bottles choice bottles choice cliced onions clove garlic minced pressed cloves garlicb cloves garlic coarsely chopped cloves garlic crushed tablespoon dijon mustard tablespoon drained bottled capers tablespoon dried basil chopped fresh tablespoon mustard tablespoon rosemary tablespoons fresh tablespoon sherry tablespoon white sherry tablespoon anchovy paste catsup tablespoon finely chopped coriander leaves stems tablespoon finely chopped fresh chives tablespoon finely chopped pickled ginger slices tablespoon finely grated lemon chopped tablespoon fresh lemon juice tablespoon fresh oregano tablespoon fresh parsley chopped\ tablespoon fresh green chile choice minced tablespoon fresh summer savory tablespoon fresh thyme tablespoon garlic powder tablespoon green onion chopped tablespoon ground cumin tablespoon honey tablespoon kosher topping gouda gourd graham grain grams grand grands granlated grandma grandma's granules grape grapefruit grapevine grass gratedA CJevaporated. Spoon over the polenta and garnish with th fresh thyme sprigs. Italian` 3 1/2 cups water 1 teaspoon salt 1 cup cornmeal 4 tablespoons butter salt and pepper 1 lb. mushrooms, sliced 1 large clove garlic, minced 2 teaspoons mince fresh thyme or 1/2 teaspoon dried salt and pepper fresh thyme sprigs for garnish 1228c inaka@tdl.comd 20 mins.e 15 mins.f Mediumg Recipe: Cornmeal With Mushrooms Ingredients: 3 1/2 cups water 1 teaspoon salt 1 cup cornmeal 4 tablespoons butter salt and pepper 1 lb. mushrooms, sliced 1 large clove garlic, minced 2 teaspoons mince fresh thyme or 1/2 teaspoon dried salt and pepper fresh thyme sprigs for garnish Method: In a saucepan over high heat, bring the water and salt to a boil. Reduce the heat to medium and add the cornmeal in a stream whisking constantly. Cook over medium-low heat, stirring frequently, for Mix first four ingredients. Spread out 2 sheets of fila dough butter with melted butter in between each and on top. Spread on filling. Roll 3 times and fold over on the side, roll again, fold over on the other side. finish roll and brush with butter. Bake at 325 for 25-30 minutes. Greek`_1 pound feta crumbled 3 eggs beaten 1 tabs olive oil 1 tabs chopped parsley Fila dough Butter 1228c Jeff Smith the frugal gourmetd 25 mins.e 30 mins.f Recipe: Cheese Pies Ingredients: 1 pound feta crumbled 3 eggs beaten 1 tabs olive oil 1 tabs chopped parsley Fila dough Butter Method: Mix first four ingredients. Spread out 2 sheets of fila dough butter with melted butter in between each and on top. Spread on filling. Roll 3 times and fold over on the side, roll again, fold over on the other side. finish roll and brush with butter. Bake at 325 for 25-30 minutes. Additional Notes (if any): Recipe From: Jeff Smith the frugal go 25-30 minutes. 1. Soak noodles for 20-25 minutes in enough warm water to cover them. They should be flexible and soft, but not so soft that they can be mashed easily with the fingers. Later cooking in liquid will soften them more. Drain them throughly in a colander while preparing the other ingredients. Traditionally they are left in full-length strands, but you may cut them into 8 inch lengths if you find it easier to stir-fry then that way. 2. Peel and devein the shrimp leaving the tails intact(or remo ve if preferred) Slice chicken, pork into 1/8 inch strips 1-2 inches long. 3. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir until the sugar dissolves. Set aside. Slice green onions both the green and white parts, diagonally into 1-1/2 inch long pieces. Set aside. 4. Heat a wok, add the oil and swirl over the surface. Add the garlic and stir fry until light golden. Add the meat and stir-fry until shrimp is pink. If using chicken or pork stir-fry until pink disappears. A lentilsq lettuce lettuce parsley sprigs cucumber slices garnish lettuces level liberal liberal pepper light light sauce light sauce Mix the salt, sugar and garlic. Rub this well into the salmon. Leave in fridge a couple of hours. Fry salmon and serve with stir fried vegetables. American`d1 large or two small fillets of salmon 1 tablespoon salt 1 tablespoon sugar 4 crushed garlic cloves 1228c inaka@tdl.comd 25 mins.e 10 mins.f Recipe: Fried Garlic Cured Salmon Ingredients: 1 large or two small fillets of salmon 1 tablespoon salt 1 tablespoon sugar 4 crushed garlic cloves Method: Mix the salt, sugar and garlic. Rub this well into the salmon. Leave in fridge a couple of hours. Fry salmon and serve with stir fried vegetables. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/B<~inaka/inakasoft/ ------------------------------------------ all-purpose flour applesauce azuki beans barbeque sauce think masterpiece basmati rinsed smati rinsed rinsed boiling water kellogg's all-bran breadcrumbs broccoli bunch chopped brown sugar packed butter butter flavored crisco butter softened buttermilk buttermilk buttermilk enough flour cashew halves celery leaves cheddar cheese shredded chicken broth chicken stock chocolate chips chopped fresh cilantro coriander chopped fresh mushrooms chopped green onions chopped onion chopped/washed/drain spinach etter european evaporatedC evenx every every-thing everything excessU extraf extra extra illing fast-rising father^ favorite favorites favourite fecule felafel fennel fenouil fenouils fenugreekH fermented feta` fettuccine fettucine Dr1 regular sized can of creamed corn 6 eggs 12 saltine-type crackers crunched up (about a pencil eraser diameter) AEWhisk together and fry like pancakes. Eat with butter, salt & pepper. American`s1 regular sized can of creamed corn 6 eggs 12 saltine-type crackers crunched up (about a pencil eraser diameter) 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumg Mediumm Recipe: Corn Pancakes Ingredients: 1 regular sized can of creamed corn 6 eggs 12 saltine-type crackers crunched up (about a pencil eraser diameter) Method: Whisk together and fry like pancakes. Eat with butter, salt & pepper. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ htB"tp://www.tdl.com/~inaka/inakasoft/ In a small bowl, combine the vinegar or lemon juice, oregano, garlic, and salt to taste. Whisk in the olive oil until well blended. Pour over peppers and marinate for at least 6 hours or up to two days. Cut cheese into 1/2 inch wide strips that are as long as the pepper strips. Arrange alternating strips of cheese on peppers on a plate. Drizzle with marinate and sprinkle with a few capers. GE1/2 pound Fontina cheese, sliced 1/8 thick 1 T. small capers drainedK Italian 4 medium size red sweet peppers, roasted 1/4 cup red wine vinegar (or fresh squeezed lemon juice) 2 or 3 teaspoons minced garlic 2 t. dried oregano leaves 1/2 cup virgin olive oil 1/2 pound Fontina cheese, sliced 1/8 thick 1 T. small capers drained 1228c inaka@tdl.comd 6 hrse Nonef Mediumg Mediumm Fred Drexel s Winning ChiliB StewsC 4 and pepper. Cook the mixture, stirring occasionally, for 5 to 7 minutes, or until the mushrooms are firm and the liquid has anchovy fillets mashedn asian eggplants about pounds vidalia onions large scallions trimmed scallions trimmed asian eggplants about pounds vidalia onions large scallions trimmed purpose flour broth water coarsely chopped chard candlenuts canned chipotle chilies minced vinegar chicken breast halves skinned boned chicken drumsticks cloves cloves garlic chopped cloves garlic finely chopped cloves garlic peeled cloves garlic sliced paper-thin garlic mandolin crusty italian bread halved crosswise flour microwave gluten flour sprinklingg gluten flour sprinkling bread flourk diced scallions dried black mushrooms soaked drained sliced 1 Medium chicken fryer 1/2 lb Potatoes, quartered 1/2 lb Carrots, thickly sliced 8 Small white onions 1 c Dry white wine 1 c Chicken stock 2 Slices bacon, diced 2 Cloves garlic, pressed 1/2 lb Mushrooms, sliced 1 tb Flour 2 tb Watera 1228c inaka@tdl.comd 20 mins.e 50 mins.f Highg Mediumm Recipe: Country French Baked Chicken Ingredients: 1 Medium chicken fryer 1/2 lb Potatoes, quartered 1/2 lb Carrots, thickly sliced 8 Small white onions 1 c Dry white wine 1 c Chicken stock 2 Slices bacon, diced 2 Cloves garlic, pressed 1/2 lb Mushrooms, sliced 1 tb Flour 2 tb Water Method: Place chicken, potatoes, carrots, onion, wine, and broth in small roasting pan. Season with salt and pepper. Roast uncovered at 400 F basting chicken and vegetables occasionally. Cook bacon until chicken. G.1/2 lb Mushrooms, sliced 1 tb Flour 2 tb WaterK French G.1/2 lb Mushrooms, sliced 1 tb Flour 2 tb WaterK French French Crisp Fried Tofu & GreensB VegeterianC 2 cakes of tofu, frozen overnight and thawed 1/2 c. water or vegetable stock 1 tsp. cornstarch 1/2 c. cornmeal or cornstarch Marinade: 1/3 c. soy sauce 1/4 c. rice vinegar 1 T. finely grated gingerroot 2 cloves garlic, minced or pressed dash cayenne Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu crosswise into 1/2-inch 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 minutes to absorb the flavors. Prepare sauce mix by combining all ingredients in a small bowl. In a separate bowl mix the water or stock and the 1 tsp. cornstarch. Dredge marinated tofu pieces in copieces in co Sieve dry ingredients into a mixing bowl and make a well in the centre. Add melted butter and mix. Beat egg lightly in a seperate bowl and add milk to it. Now gradually stir egg-milk mixture into dry ingredients-butter mixture. Remove any lumps by beating lightly. Lastly add tin of sweet corn and mix into a fluid consistency. (Add more milk if batter is too stiff). Drop tablespoons full into hot oil (preferably using a non-stick pan) and fry until golden brown on both sides. Drain on paperB+ towels and serve warm with coffee or tea. American` 250 ml (1 cup) cake flour (not self raising) 10 ml baking powder 125 ml (1/2 cup) white sugar 1 ml salt 30 ml melted butter 1 large egg 1 (410g) tin of cream style sweet corn veg/sunflower oil for frying 1228c inaka@tdl.comd 15 mins.e 15 mins.f Mediumg Mediumm Corn PancakesB DessertsC Preheat oven to 400 degrees F. Butter an 8-inch by 8-inch baking pan. Combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Combine the milk, yogurt, melted butter, oil and eggs in a bowl. Add to the cornmeal mixture and stir until just combined. Stir in the creamed corn. Scrape the batter into the prepared pan and bake for 45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Cool on a rack and then remove from pan aB/nd cool completely. Cut into squares to serve. Ga2 tablespoons melted butter 2 tablespoons vegetable oil 2 eggs, lightly beaten 1 cup creamed cornK American 1 1/2 cups cornmeal 1/2-cup all-purpose flour 3 tablespoons granulated sugar 1 tablespoon baking powder 1/4-teaspoon salt 1/2-cup milk 1/2-cup plain non-fat yogurt 2 tablespoons melted butter 2 tablespoons vegetable oil 2 eggs, lightly beaten 1 cup creamed corn COWBOY COOKIES CookiesC ManyD 1 Cup Butter 2 Cups Flour 1 Cup Brown Sugar, packed 1 t. Soda 1 Cup White Sugar 1/2 t. Salt Beat butter, sugars and eggs until thoroughly blended and stir in remaining ingredients. Mix together thoroughly. Drop by teaspoonfuls on greased cookie sheet. Bake at 350 for 10 minutes.G 2 Eggs 1 t. Vanilla 2 Cups Oats 1 Lg. pkg. Chocolate Chips AmericanL :1 Cup Butter 2 Cups Flour 1 Cup Brown Sugar, packed 1 t. Soda 1 Cup White Sugar 1/2 t. Salt 2 Eggs 1 t. Vanilla 2 Cups Oats 1 Lg. pkg. Chocolate Chips 1228c inaka@tdl.comd 25 mins.e 10 mins.f inaka@tdl.comd 15 mins.e 45 mins.f Mediumg Mediumm Recipe: Country Cornbread Ingredients: 1 1/2 cups cornmeal 1/2-cup all-purpose flour 3 tablespoons granulated sugar 1 tablespoon baking powder 1/4-teaspoon salt 1/2-cup milk 1/2-cup plain non-fat yogurt 2 tablespoons melted butter 2 tablespoons vegetable oil 2 eggs, lightly beaten 1 cup creamed corn Method: Preheat oven to 400 degrees F. Butter an 8-inch by 8-inch baking pan. Combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Combine the milk, yogurt, melte kd butter, oil and eggs in a bowl. Add to the cornmeal mixture and stir until just combined. Stir in the creamed corn. Scrape the batter into the prepared pan and bake for 45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Cool on a rack and then remove from pan and cool completely. Cut into squares to serve. /2 lb Mushrooms, sliced 1 tb Flour 2 tb WaterK French1228 1/4cup 1/4cup dijon mustard chopped fresh coriander cilantro whole crushed peanuts olive stewed tomatoes black pepper tomatoes tablespoons molassesq tablespoons tablespoons dried tomatoes packed tablespoons olive tablespoons oyster sauceU tablespoons parsley tablespoons parsley chopped tablespoons peanut tablespoons powdered sugar tablespoons preserved beans tablespoons vinegar tablespoons salad tablespoons sesame divided tablespoons sesame seeds tablespoons sherry-wine vinegar tablespoons slivered almonds tablespoons snipped chives parsley tablespoons snipped parsley tablespoons creamt tablespoons sauceU tablespoons sugar tablespoons sweet butter tablespoons tabasco pepper sauce FILLING 1 large yellow onion 1 lb ground meat (mixed beef and pork) 1 1/4 cups cooked rice (left-over rice is fine) 1 cup cream 1 egg salt and pepper Finnish DOUGH 3 oz butter 1 cup milk 1 oz yeast cake (or 1 package of dried yeast) 1/3 cup sugar 3 cups wheat flour FILLING 1 large yellow onion 1 lb ground meat (mixed beef and pork) 1 1/4 cups cooked rice (left-over rice is fine) 1 cup cream 1 egg salt and pepper #ACKrister Valtonen Dept. of CS, University of Linkoping, Sweden. 30 mins.e 30 mins.f Mediumg Highm Linguine With White Clam SauceB PastaC merican` 1/2 cup milk 1 egg, beaten 1 cup flour 2 teaspoons salt 1 teaspoon paprika 2 teaspoons black pepper 1/2 teaspoon sage 1/2 teaspoon tarragon 1 frying chicken, cut up Oil or shortening, for frying a 1228c inaka@cap.or.jpd 25 mins.e 1 Hourf Highg Highm For oven, place pork fat side up in a roasting pan or deep casserole dish Combine water and liquid smoke and pour over meat Sprinkle with salt. Cover and roast in oven at 400 degrees F. for 3 hours. Remove, cool and shred American`\1 4-5lb pork butt 1 tsp Liquid smoke 1/4 cup Hawaiian salt (rock salt will do) 2 cups water inaka@tdl.com 10 mins.e 3 hrsf Highg Highm Recipe: Kalua pig Ingredients: 1 4-5lb pork butt 1 tsp Liquid smoke 1/4 cup Hawaiian salt (rock salt will do) 2 cups water Method: For oven, place pork fat side up in a roasting pan or deep casserole dish Combine water and liquid smoke and pour over meat Sprinkle with salt. Cover and roast in oven at 400 degrees F. for 3 hours. Remove, cool and shred Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Comput inaka/inakasoft/ Combine milk and egg, set aside. Combine flour, salt, paprika, pepper, sage and tarragon in paper or plastic bag. Add a few pieces of chicken at a time; shake to coat. Dip chicken in milk-egg mixture. Shake second time in flour mixture. To skillet-fry, heat 1/2 to 1 inch oil in electric fry pan or heavy skillet on medium-high heat. Brown chicken on all sides. Reduce heat to medium-low heat. Continue cooking until chicken is tender, about 30 to 40 minutes. Do not cover. Turn chicken B several times during cooking. Drain on paper towels. To deep fry, heat 3 inches oil to 365F in deep fryer or deep saucepan. Fry chicken for 15 to 18 minutes. Drain on paper towels. American` 1/2 cup milk 1 egg, beaten 1 cup flour 2 teaspoons salt 1 teaspoon paprika 2 teaspoons black pepper 1/2 teaspoon sage 1/2 teaspoon tarragon 1 frying chicken, cut up Oil or shortening, for frying 1228c inaka@tdl.comd 25 mins.e 1 Hourf Highg Highm country fried chicken cowboy cowboy cookies canapes harriet salad stuffed cucumbers stuffed mushrooms crackers crackles creamZ cream biscuits cream cheese cookies cream tomato creamy crema creme creole crisp crisp fried greens crisp chicken crisps crispy croquettes croute cruda vinegar dressing croquettes croute roquettes croute croute croute uettes croute croute crumble crumble rhubarbe crumpets crunchy crunchy applesauce 8-inchN 8-ounceZ g/one three quarter fillets 800cc 800cc bouillon 80ccY boiled granulated sugar powdered sugar smoked 8floz 8floz 225ml extra virgin olive sun-dried tomatoes walnuts sun-dried tomatoes tomatoes 8slices sugar@ 16-ounce tomatoes including juice@ little ginger@ little sauce@ about@ about canned tomatoes@ above@ accompaniment@ adding@ after@ all-bran@ -bran@ bran@ all-bran@ all-bran@ aesthetics@ all-bran@ Mediumm Recipe: COWBOY COOKIES Ingredients: 1 Cup Butter 2 Cups Flour 1 Cup Brown Sugar, packed 1 t. Soda 1 Cup White Sugar 1/2 t. Salt 2 Eggs 1 t. Vanilla 2 Cups Oats 1 Lg. pkg. Chocolate Chips Method: Beat butter, sugars and eggs until thoroughly blended and stir in remaining ingredients. Mix together thoroughly. Drop by teaspoo 4nfuls on greased cookie sheet. Bake at 350 for 10 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ s worcestershire sauce 1/4 teaspoon basil 1/4 teaspoon garlic powder 2 green onions, minced 1/8 teaspoon lemon pepper parboiledY parboiled green onion pared paris parlsey parmagianno parmasan parmeasan parmigiano parseley parselyy parsleyC particular parties parts pasta` pasteH pastryc pastry double crust choux patties^ peaches pealed peanot peanot frying tblsp ground cinnamon peanutV peanuts peasA pecan pecansZ peel_ orange spiral orange spiral Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2 the mushroom stems. (Use the remainder in another recipe or freeze for later use.) Mix cream cheese, crab, chopped stems, lemon juice, worcestershire sauce, basil, garlic powder, onions, and lemon pepper. Fill mushroom caps with the crab mixture and place in a large, lightly greased baking dish. Top with the grated cheddar and parmesan cheeses. (Recipe may be prepared to this point and refrigerated, covered, overnB ight.) Bake at 450 F for 15- 20 minutes and serve warm. Any leftover crab mixture may be thinned with sour cream and served as a dip or spread for crackers, chips, or vegetables. 24 large mushrooms 1/2 cup cheddar cheese, grated 2 tablespoons freshly grated parmesan cheese (Shrimp could be substituted for crab.)K American omato rose. Americananmerican 6 hrse Nonef Mediumm Recipe: Crab Stuffed Cucumbers Ingredients: 1/2 cup (generous) shredded crabmeat (about 2 ounces) 1/4 cup chopped green onion (white and green parts) 3 tablespoons light sour cream 3 tablespoons chopped fresh cilantro 2 tablespoons finely chopped red bell pepper 1 tablespoon finely chopped pink pickled ginger slices* 1/2 teaspoon minced jalape o chili with seeds1 English hothouse cucumber, cut into 3/4-inch-thick slices Fresh cilantro sprigs Method: Combine first 7 ingredients in ick slices Fresh cilantro sprigs Method: Combine first 7 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared up to 6 hours ahead. Cover and refrigerate.) Using small melon baller, scoop out centers of cucumber leaving bottom shell intact. Fill centers and slightly mound crab mixture atop cucumber. Garnish each with cilantro sprig. Transfer to platter and serve. Makes 16. 1228c inaka@tdl.comd 20 mins.e 20 mins.f Highg Highm Recipe: Crab Stuffed Mushrooms Ingredients: 1 cup cooked, flaked crab 1 8oz. package cream cheese, softened 1 teaspoon lemon juice 2 dashes worcestershire sauce 1/4 teaspoon basil 1/4 teaspoon garlic powder 2 green onions, minced 1/8 teaspoon lemon pepper 24 large mushrooms 1/2 cup cheddar cheese, grated 2 tablespoons freshly grated parmesan cheese (Shrimp could be substituted for crab.) Method: Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2 the mus juice 2 dashes worcestershire sauce 1/4 teaspoon basil 1/4 teaspoon garlic powder 2 green onions, minced 1/8 teaspoon lemon pepper 24 large mushrooms 1/2 cup cheddar cheese, grated 2 tablespoons freshly grated parmesan cheese (Shrimp could be substituted for crab.) Method: Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2 the mus Preheat broiler. In a bowl, stir together crab meat, mayonnaise, lemon juice, celery, bell pepper, eggs, Tabasco, and paprika until blended well. Crab mixture may be made 1 day ahead and chilled, covered. Spread crab mixture on toasts and drizzle with butter. Sprinkle bread crumbs over crab mixture. Broil canapes on a baking sheet about 4 inches from heat until golden brown. Makes 32 hors d'oeuvres. 8 slices homemade-type white bread, crusts discarded, bread cut into 4 triangles and toasted 2 tablespoons unsalted butter, melted 2 tablespoons fine fresh bread crumbsK American umbs over crab mixture. Broil canap s on a baking sheet about 4 inches from heat until golden brown. Makes 32 hors d'oeuvres. 8 slices homemade-type white bread, crusts discarded, bread cut into 4 triangles and toasted 2 tablespoons unsalted butter, melted 2 tablespoons fine fresh bread crumbs Chinese` 2 lb lean lamb or mutton 1 tblsp soy sauce 1 tblsp sherry 1 tsp ground ginger 2 tblsp finely grated orange rind 1 tsp salt 1 litre stock or water 1 tblsp cornstarch 1228c inaka@tdl.comd 25 mins.e 2 hrsf Mediumg Mediumm Recipe: Steamed Lamb With Orange Ingredients: 2 lb lean lamb or mutton 1 tblsp soy sauce 1 tblsp sherry 1 tsp ground ginger 2 tblsp finely grated orange rind 1 tsp salt 1 litre stock or water 1 tblsp cornstarch Method: Wipe the meat, then cut into 1/2 inch cubes. Mix the soy sauce, sherry, ginger, orange rind and salt together, add the lamb and mix well. Put the lamb into a pan with the flavourings and water. Bring to the boil, remove the scum, cover and simmer for 2 ho urs.Mix the cornstarch to a smooth paste with a little cold water and add to the pan. Bring back to the boil, stirring until slightly thickened. Crab Meat Canapes HarrietB AppetizersC 1/4 pound fresh lump crab meat, picked over 2 tablespoons mayonnaise 1 tablespoon fresh lemon juice 2 tablespoons finely chopped celery 2 tablespoons finely chopped green bell pepper 2 hard-cooked large eggs, chopped fine 1/2 teaspoon Tabasco 1/4 teaspoon paprika ions, minced 1/8 teaspoon lemon pepper 24 large mushrooms 1/2 cup cheddar cheese, grated 2 tablespoons freshly grated parmesan cheese (Shrimp could be substituted for crab.) 1228c inaka@cap.or.jpd 20 mins.e 20 mins.f Highg Highm Crab Meat Canapes HarrietB AppetizersC 1/4 pound fresh lump crab meat, picked over 2 tablespoons mayonnaise 1 tablespoon fresh lemon juice 2 tablespoons finely chopped celery 2 tablespoons finely chopped green bell pepper 2 hard-cooked large eggs, chopped fine 1/2 teaspoon Tabasco 1/4 teaspoon paprika superior gravy mustang mustardH mustard teasp naturally naturel navyR necessary needed needs neighbours nestle neveru potatoesI niblets nicely niraY noires non-fat non-iodized[ noodlesW north northern nouveaux 100cc flourY sugar medium sized onion chopped pepper chopped bitter bunch lCombine first 7 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared up to 6 hours ahead. Cover and refrigerate.) Using small melon baller, scoop out centers of cucumber leaving bottom shell intact. Fill centers and slightly mound crab mixture atop cucumber. Garnish each with cilantro sprig. Transfer to platter and serve. Makes 16. 1/2 teaspoon minced jalape o chili with seeds1 English hothouse cucumber, cut into 3/4-inch-thick slices Fresh cilantro sprigs American 1/2 cup (generous) shredded crabmeat (about 2 ounces) 1/4 cup chopped green onion (white and green parts) 3 tablespoons light sour cream 3 tablespoons chopped fresh cilantro 2 tablespoons finely chopped red bell pepper 1 tablespoon finely chopped pink pickled ginger slices* 1/2 teaspoon minced jalape o chili with seeds1 English hothouse cucumber, cut into 3/4-inch-thick slices Fresh cilantro sprigs Bon App #A=Gourmet May 1995 Harriet H. Stevenson: Burlington, New Jersey d Overnighte Nonef Mediumm Recipe: Crab Meat Canapes Harriet Ingredients: 1/4 pound fresh lump crab meat, picked over 2 tablespoons mayonnaise 1 tablespoon fresh lemon juice 2 tablespoons finely chopped celery 2 tablespoons finely chopped green bell pepper 2 hard-cooked large eggs, chopped fine 1/2 teaspoon Tabasco 1/4 teaspoon paprika 8 slices homemade-type white bread, crusts discarded, bread cut into 4 triangles and toasted 2 tablespoons unsalted butter, melted 2 tablespoons fine fresh bread crumbs Method: 1/2 cup (generous) shredded crabmeat (about 2 ounces) 1/4 cup chopped green onion (white and green parts) 3 tablespoons light sour cream 3 tablespoons chopped fresh cilantro 2 tablespoons finely chopped red bell pepper 1 tablespoon finely chopped pink pickled ginger slices* teaspoon thymeC teaspoon thyme leaves salmon teaspoon thyme leaves thyme leaves worcestershire sauce olive baking powder basil course ground pepper crushed caraway seeds dried marjoram sauce allspice asafetida clove garlic baking powder baking basil black pepper fresh ground cayanne pepper chile powder chopped garlic taste cinnamon cornstarch crushed pepper flakes dried chili flakes cayenne dried parsley dried chili flakes optional dryed oregano black white pepper ;Heat oven to 375 . Cream butter and cheese until light and fluffy. beat in egg, vanilla and half of the cake mix (dry) until smooth. Stir in remaining cake mix. Drop dough by teaspoonfuls about 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes. Cool slightly before removing from baking sheet. AmericanL 0`n1/4 Cup Butter or Margarine 1 pkg. (8oz.) Cream Cheese, softened 1 egg 1/4 t. Vanilla 1 pkg. White Cake Mix 1228c inaka@tdl.comd 15 mins.e 10 mins.f Highg Highm Recipe: Cream Cheese Cookies Ingredients: 1/4 Cup Butter or Margarine 1 pkg. (8oz.) Cream Cheese, softened 1 egg 1/4 t. Vanilla 1 pkg. White Cake Mix Method: Heat oven to 375 . Cream butter and cheese until light and fluffy. beat in egg, vanilla and half of the cake mix (dry) until smooth. Stir in remaining cake mix. Drop dough by teaspoonfuls about 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes. Cool slightly before removing from baking sheet. 1228c inaka@tdl.comd 30 mins.e 30 mins.f Mediumg Mediumm Recipe: Filled Fish Fillets Ingredients: 800 g/one and three quarter lb fish fillets, 100 g/4 oz mushrooms (fried and chopped), 100 g/4 oz preserved red peppers, 100 g/4 oz cooked green peas, 2 pkts gelatine powder, 100 ml/ 2 and half fl oz oil, juice of half lemon, 1 tablespoon salt, mayonnaise Method: Wash and dry the fillets. Halve them lengthways and beat slightly to about 1 cm/ half inch thick. Cut the foil into pieces large enough to wrap 2 stuffed fillets placed one ove wder, 100 ml/ 2 and half fl oz oil, juice of half lemon, 1 tablespoon salt, mayonnaise Method: Wash and dry the fillets. Halve them lengthways and beat slightly to about 1 cm/ half inch thick. Cut the foil into pieces large enough to wrap 2 stuffed fillets placed one ove In a heavy skillet heat the oil over moderately high heat until it is not. Brown the chicken, patted dry and seasoned with salt and pepper, for 2 minutes on each side. Reduce the heat to moderately low, cook the chicken for 6 minutes more on each side, or until it is done and transfer to a heated plate to keep warm. Cook the almonds in the oil remaining in the skillet over moderate heat, stirring, for 1 minute, or until they are golden. Transfer them to paper towels to drain. Add to B the skillet the wine, water, and garlic and boil until the mixture is reduced by half. Remove the skillet from the heat, stir in the butter, parsley, almonds, lemon juice, salt and pepper to taste, and spoon the almond sauce over the chicken. French kartoffel vegetable carpaccio rucola yogurt sauce vinegar mustard artichoke sauce virginia's famous pickles world championship chili chili 93pkg ( 5 oz each) mozzarella string cheese 4 large colves garlic, peeled 2 medium bell peppers ( preferable 1 red and 1 green), diced 1 small onion, sliced thin 2 1/2 tsp dried basil leaves, crumbled, mixed with 1/4 tsp crushed red pepper 2 tbsp vinegared capers, drained 2 tbsp red-wine vinegar 1 1/2c olive oil. 1. Cut mozzarella sticks in 3/4inch pieces Thread two toothpicks or wooden skewers with 2 cloves each; place in clean 1 quart jar. 2.In layers add half the mozzarella, bell peppers, onions, basil mix, and cappers; repeat layers. Then add vinegar and oil. 3. Cover and refrigerate; let steep for 2 weeks before serving. NOTE: this makes a great giftr when you tie a seasonal ribbon around the meck of the jar and attach a label with serving suggesions. Italian chopped green pepper chopped onion chopped parsley chopped walnuts chopped white yellow onion yellow onion cider vinegar cider vinegar coarse pepper cider vinegar coarsely chopped garlic coffee liqueur cognac water water here's great appetizer people confectioners sugar cooked shrimp minced cooking olive coriander seedsV cornstarch crab-boil spices cream crunchy peanut butter currant jelly melted cooled diagonally sliced green onions dijon mustard dijon style mustardV dried currants fresh sprouts plain flour minced clams celery stalks diced small chicken breast halves boned skinned chicken breast halves diced chicken breasts removedo chinese dried mushrooms soaked water cloves garlic cloves garlic coarsely chopped cloves garlic mincedv cloves garlic minced pressed cloves garlic minced pressed cloves garlic peeled minced cloves garlic finely choppedS cloves minced garlic wyler's chicken boullion chicken broth white flour shredded mozzarella water water dried mushrooms dried chiles dried tiger stems drops tabasco sauce pickling cucumbers fresh ~Melt butter in soup pot. Add onions, carrot, and garlic. Cook over medium heat until the vegetables have wilted, about 10 minutes. Add the tomatoes and their juice, basil, sugar, salt and pepper. Cook for 5 minutes. Add stock and allspice and slowly bring to a boil. Reduce heat, cover, and simmer for 50 minutes. Puree the soup; return it to the pot, and add whipping cream. GG4 cups chicken broth 1/2 teaspoon ground allspice 2 cups whipping creamK American 34 tablespoons (1/2 stick) unsalted butter 2 onions, thinly slices 1 carrot, peeled and chopped 6 cloves garlic, chopped 2 35-ounce cans plum tomatoes, undrained 1 teaspoon dried basil (or 8 fresh leaves) pinch of sugar salt and pepper 4 cups chicken broth 1/2 teaspoon ground allspice 2 cups whipping cream 1228c inaka@tdl.comd 15 mins.e 55 mins.f Mediumg Mediumm Crisp Skin ChickenB PoultryC t in egg, vanilla and half of the cake mix (dry) until smooth. Stir in remaining cake mix. Drop dough by teaspoonfuls about 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes. Cool slightly before removing from baking sheet. AmericanL 0`n1/4 Cup Butter or Margarine 1 pkg. (8oz.) Cream Cheese, softened 1 egg 1/4 t. Vanilla 1 pkg. White Cake Mix 1228c inaka@cap.or.jpd 15 mins.e 10 mins.f Highg Highm 1211hk 0/0/1 the flour and salt together and rub well into the chicken skin. Fry in deep hot peanut oil until golden and crisp. Drain well on absorbent kitchen paper. Chop the chicken into 8 pieces and serve warm with the following dips:Cinnamon Dip: ------------- Mix together, place in a small saucepan and heat until very hot, stirring constantly. Pepper and Salt Dip: -------------------- Mix together, place in a small saucepan and heat, stirring constantly, until the salt begins to brown. Hoi SiC n Sauce ------------- Guests dip the pieces of chicken into the dips which are served separately in small bowls. Note: ----- As this dish is eaten with the fingers, place finger bowls of cold water on the table. 1 tblsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp freshly ground black pepper 1/4 tsp salt Pepper and Salt Dip: 1 tblsp salt 1/2 tblsp freshly ground black pepper Hoi Sin Sauce Mediumg Mediumm 1 chicken (2 1/2 lb) 1 tblsp vinegar 2 tblsp soy sauce 2 tblsp honey 1 tblsp sherry 1 tsp molasses (treacle) 2 tblsp all-purpose flour 1 tsp salt peanot oil for deep frying Put the chicken in a large saucepan and add boiling water to come halfway up the sides of the chicken. Cover tightly and simmer until just tender, about 45 minutes to 1 hour. Drain, rinse under cold water and dry with kitchen paper. Mix together the vinegar, soy sauce, honey, sherry and treacle (molasses). Brush this all over the chicken and then hang the chicken in an airy place to dry, for about 30 minutes. Brush over the remaining soy sauce mixture and hang again for 20-30 minutes. Mix 1228c inaka@tdl.comd 45 mins.e 5 mins.f Mediumg Lowj0I cut the tofu into many more smaller triangles.m Recipe: Crisp Fried Tofu & Greens Ingredients: 2 cakes of tofu, frozen overnight and thawed 1/2 c. water or vegetable stock 1 tsp. cornstarch 1/2 c. cornmeal or cornstarch Marinade: 1/3 c. soy sauce 1/4 c. rice vinegar 1 T. finely grated gingerroot 2 cloves garlic, minced or pressed dash cayenne Sauce: 3 T. soy sauce 1/4 c. dry sherry 2 tsp. rice vinegar 2 tsp. honey or brown sugar Vegetables: 3 T. oil 3 cloves garlic, minced or pressed 1 c. thinly sliced onion 6 c. mix of coarsely any more smaller triangles.m CRUNCHY APPLESAUCE BARS DessertsC chopped spinach Chinese pa cabbage or 9 c. chopped spinach Chinese soup has a lovely orange color and is perfect to serve in any season with its refreshing tastes of lemon and cilantro. Serve it chilled in the summer with a garnish of sour cream or yogurt. Freshly ground pepper 1 Anaheim chili pepper, minced 2 tablespoons chopped fresh cilantro Fresh chopped fresh parsley or cilantro for garnish American |3 tablespoons olive oil 1 1/2 cups chopped yellow onion 3 large cloves of garlic, chopped 1 tablespoon dried basil or 1/4 cup chopped fresh 1 pound carrots, sliced thinly ( about 8 cups ) 5 cups water Juice 1/2 lemon 1 tablespoon tamari Freshly ground pepper 1 Anaheim chili pepper, minced 2 tablespoons chopped fresh cilantro Fresh chopped fresh parsley or cilantro for garnish 1228c inaka@tdl.comd 20 mins.e 40 mins.f Cashew ChiliB StewsC Many28c inaka@cap.or.jpd 20 mins.e 15 mins.f Mediumm 1211ka@cap.or.jpd 20 mins.e 15 mins.f Mediumm Chinese l1 chicken (2 1/2 lb) 1 tblsp vinegar 2 tblsp soy sauce 2 tblsp honey 1 tblsp sherry 1 tsp molasses (treacle) 2 tblsp all-purpose flour 1 tsp salt peanot oil for deep frying 1 tblsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp freshly ground black pepper 1/4 tsp salt Pepper and Salt Dip: 1 tblsp salt 1/2 tblsp freshly ground black pepper Hoi Sin Sauce 1228c inaka@tdl.comd 1 Houre 1 Hourf Mediumg Mediumm Recipe: Crisp Skin Chicken Ingredients: 1 chicken (2 1/2 lb) 1 tblsp vinegar 2 tblsp soy sauce 2 tblsp honey 1 tblsp sherry 1 tsp molasses (treacle) 2 tblsp all-purpose flour 1 tsp salt peanot oil for deep frying 1 tblsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp freshly ground black pepper 1/4 tsp salt Pepper and Salt Dip: 1 tblsp salt 1/2 tblsp freshly ground black pepper Hoi Sin Sauce Method: Put the chicken in a large saucepan and add boiling water to come halfway up ntil the salt begins to brown. Hoi Si ground cloves ground coriander ground nutmeg ground pepper ground mixed spice ground mustard powder onion powder paprika pepper chile powder seasoned onion sesame thyme tumeric white pepper tsp/1-2ml sugar 1/4-1/2 1/4-1/2 crushed pepper 1/4-12 1/4-12 minced yellow onions 1/4-inch-thick 1/4-inch-wide 1/4-teaspoon 1/4-teaspoon 1/4-to 1/4-to 1/4-to -teaspoon fresh black pepper freshly ground pepper freshly ground white pepper and scatter olives over top. Spoon on a few dollops of salsa. 2. Bake until tortillas are crisp and brown (about 10 minutes). Serve with sour cream, if desired. Americans hotter'n green tomato pickles green-chile grilled basil pizza grilled fillets trout tarragon gratin grilled halibut lemon pepper grilled quesadillas grilled snapper grilled salmon grilled salmon steaks w/herb butter grilled salmon w/grilled onions grilled shrimp caesar salad grilled steak savory sauce grilled tortilla onion grilled mango salad grilled fresh thyme guacamole guasacaca sauce gulaschsuppe goulash kratiem prawns garlic gyros rnmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, for 3-4 minutes on each side. Drain and keep warm in 200F oven. Add leftover marinade to sauce mix. Heat 3 T. oil in a 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-fry just until sauce is thickened. Add reserved fried tofu. Serve with rice. Sauce: 3 T. soy sauce 1/4 c. dry sherry 2 tsp. rice vinegar 2 tsp. honey or brown sugar Vegetables: 3 T. oil 3 cloves garlic, minced or pressed 1 c. thinly sliced onion 6 c. mix of coarsely chopped pak choi, chard, kale, nappa cabbage or 9 c. chopped spinach Chinese ons paprika 1 1/2 cups solid vegetable oil shortening or enough to accommodate chicken, depending on the size of your skillet onion onion large onion largeA onion sliced onion/scallion onionsC onions onions other veggies onions/scallions onionschopped allions 1 lb Fresh orange roughy, or-other whitefish fillets 1/4 c All-purpose flour 1/4 ts Salt 1/4 ts Lemon pepper 1 Egg white 1/4 c Dry bread crumbs 1/4 c Cornmeal 1 1/2 ts Grated lemon peel 1/2 ts Basil 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumg Recipe: Crunchy Oven-Fried Fish Ingredients: 1 lb Fresh orange roughy, or-other whitefish fillets 1/4 c All-purpose flour 1/4 ts Salt 1/4 ts Lemon pepper 1 Egg white 1/4 c Dry bread crumbs 1/4 c Cornmeal 1 1/2 ts Grated lemon peel 1/2 ts Basil Method: Cut fish into serving-size pieces. In a shallow dish combine flour, and lemon pepper and set aside. Beat egg white until frothy and set aside. Combine bread crumbs, cornmeal, lemon peel and basil. Dip one side only of fish out clean. Let stand 5 minutes before cutting. serves 8. For variety make one half quiche filled with shrimp and other side salmon, then pour blended mixture over all. Excellent cold. 2-3 cups kidney beans 4 medium onions 2 bell peppers 2 stalks celery 3 cloves garlic 1 tsp basil 1 tsp oregano 1 tblsp chili powder 1 tsp cumin cSaute onions, bell peppers, celery, garlic. Add spices, fry with onion mix, stirring constantly. Add tomatoes, pepper, bay leaf, cashews, salt, raisins, wine. Add beans, simmer covered for 30 min. Add water if necessary. Add vinegar when chili is almost ready. For variety, add carrots or green beans (may need to cook longer until they are tender). 2 cans tomatoes 1/2 - 1 cup cashews 1 tsp salt 1/4 cup cider vinegar (this is really much more than is needed) handful raisins black pepper, bay leafK Mexican cilantro Fresh chopped fresh parsley or cilantro for garnish 1228c inaka@cap.or.jpd 20 mins.e 40 mins.f Cashew ChiliB StewsC garlic cloves chopped garlic cloves finely chopped garlic cloves minced garlic cloves pressed garlic cloves quartered lengthwise garlic cloves unpeeled crushed green peppers sliced green jalapeno peppers seeds minced green onions green onions minced green onions thinly sliced green onions minced hard-cooked sliced garnish optional hard-cooked large chopped romaine cleaned strips heads garlic heads garlic peeled minced heads lettuce smoked bacon diced clove heads roasted garlic recipe follows follows heads garlic strips strips romaine cleaned strips teaspoon sesame teaspoon sauce teaspoon sugart teaspoon tabasco teaspoon thyme teaspoon thyme pepper teaspoon turmeric teaspoon vanillaZ teaspoon vanilla extract teaspoon vinegar white teaspoon white vinegart teaspoon white-wine vinegar teaspoon whole tarragon teaspoon vinegar teaspoon vanilla extract minsL minsD 1 Cup Sugar 1/4 t. Ground Cloves 1/2 Cup Shortening 1/2 Salt 1 Cup Applesauce 1 Cup Raisins 1 t. Vanilla 1/2 Cup Crushed Cornflakes In mixer bowl, cream together the 1 Cup Sugar and the shortening till light and fluffy; Add applesauce and vanilla. Stir together flour, soda, spices, and salt; Add to Applesauce mixture and blend well. Stir in raisins. Spread in greased 15 x 10 x 1 inch baking pan. Combine the crushed cornflakes, nuts, the remaining sugar, and the butter ; Sprinkle over batter. Bake in 350 oven for 20 to 25 minutes or till done. Cool; cut in bars. Glass pan Bake at 325 for 30 to 35 B minute or till done. 1 lb Fresh orange roughy, or-other whitefish fillets 1/4 c All-purpose flour 1/4 ts Salt 1/4 ts Lemon pepper 1 Egg white 1/4 c Dry bread crumbs 1/4 c Cornmeal 1 1/2 ts Grated lemon peel 1/2 ts Basil Cut fish into serving-size pieces. In a shallow dish combine flour, and lemon pepper and set aside. Beat egg white until frothy and set aside. Combine bread crumbs, cornmeal, lemon peel and basil. Dip one side only of fish fillets into flour mixture, shaking off excess. Dip into egg white, then coat with bread crumbs. Spray a shallow baking pan with nonstick cooking spray. Place fillets in baking pan coating side up, tucking under any thin edges. Bake in a 450 degree oven 6 - 12 minutes B(or until fish flakes easily with a fork. American beaten Vegetable oil for frying a 1228c inaka@cap.or.jpd 15 mins.e 20 mins.f Mediumg Crunchy Oven-Fried FishB FishC Sift the dry ingredients together into a mixing bowl and make a well in the center. Add the egg and half the milk and mix to a smooth batter. Gradually beat in the remaining milk with the oil. Heat a heavy frying pan or griddle and grease lightly. Drop tablespoons of the batter onto the hot surface and cook until the top is blistered. Turn with a spatula and cook until the underside is golden brown. Serve with butter. Tip: Keep the scones warm for serving by wrapping in a clean folded teaBI towel--this way they will keep moist and warm until they are all cooked. British` 8 oz. plain flour (225 g) 1 tsp. cream of tartar 1/2 tsp.baking soda 1/2 tsp. salt 1 oz. caster sugar (granulated sugar) 1 large egg 8 fl. oz.milk 1 Tbsp.oil 1228c inaka@tdl.comd 10 mins.e 20 mins.f Highg Highm Duck With AlmondsB PoultryC 2 Cups Flour 1/2 Cup Walnuts, chopped 1 t. Baking Powder 1/4 Cup sugar 1 t. Cinnamon 2 T. Butter, melted 1 t. Nutmeg H AmericanL 1 Cup Sugar 1/4 t. Ground Cloves 1/2 Cup Shortening 1/2 Salt 1 Cup Applesauce 1 Cup Raisins 1 t. Vanilla 1/2 Cup Crushed Cornflakes 2 Cups Flour 1/2 Cup Walnuts, chopped 1 t. Baking Powder 1/4 Cup sugar 1 t. Cinnamon 2 T. Butter, melted 1 t. NutB 1228c inaka@tdl.comd 20 mins.e 25 mins.f Mediumg Highm Crunchy Crunchy FishB FishC 2 pounds fish fillets 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 egg yolk 1 cup lukewarm water 1 tablespoon vegetable oil 1 egg white -- stiffly beaten Vegetable oil for frying DThoroughly wash and dry fillets; sprinkle with salt and pepper to taste.Combine flour, baking powder and salt in bowl; drop egg yolk in center.Add water and oil; stir well. Fold egg white into batter. Dip fillets in batter; fry in 1/4 inch oil heated to 370 degrees until golden brown on both sides. Drain on paper towels American` 2 pounds fish fillets 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 egg yolk 1 cup lukewarm water 1 tablespoon vegetable oil 1 egg white -- stiffly beaten Vegetable oil for frying 1228c inaka@tdl.comd 15 mins.e 20 mins.f Mediumg Crunchy Oven-Fried FishB FishC should shoulder^ shreddedW shredded cheese shredded lettuce shredded lemons shrimp shrimp could substituted substituted crushed crushed pepper crushed pepper taste crust crusts crusty crystallized cubanelle cubbed cubanelle cubanelle cuit| cuminE cumin powder cumin seeds cumin seeds #Choice of filling: 8 oz. salad shrimp 1 teaspoon lemon rind 1 tablespoon green onion tops chopped 8 oz. crab or surimi 1 teaspoon lemon rind 1/4 cup sliced almonds 1 15 1/2 oz. can red salmon flaked 1/2 teaspoon dill weed 1 cup grated cheddar cheese instead of one of the cups of jack cheese American 4 eggs 1cup sour cream 1cup low fat cottage cheese 1/2 cup parmesan cheese 4 tablespoons flour 1 teaspoon onion powder 1/4 teaspoon salt 4 oz. can mushrooms drained 2 cups (1/2 lb.) shredded monterey jack cheese Choice of filling: 8 oz. salad shrimp 1 teaspoon lemon rind 1 tablespoon green onion tops chopped 8 oz. crab or surimi 1 teaspoon lemon rind 1/4 cup sliced almonds 1 15 1/2 oz. can red salmon flaked 1/2 teaspoon dill weed 1 cup grated cheddar cheese instead of one of the cups of B jack cheese 1228c inaka@tdl.comd 10 mins.e 45 mins.f Mediumg Mediumm Crusty Garlic Bread kabob... use your imagination. Don't waste it; it's *lamb*! Now, mix up the marinade, put the lamb into a plastic bag (Ziploc or similar self-sealing bags work extremely well) and pour the marinade over it. Work it through the bag with your fingers to coat the lamb, seal the bag, and put it into the refrigerator. Marinade it for at least an hour; overnight is better. To cook - this is the method that Julia Child calls "broil-roasting;" it produces very good results in a surprisingly short time. Arrange the lamb on a roasting pan, butterflied out so that it lies flat, with the "skin" side (i.e. the outside, not the meaty part that lay against the bone) up. Put it under the broiler for 5 minutes. Yes, you read that right - just a couple of minutes. This is to seal the surface. Now, move the lamb to a preheated 375 Farenheit (190 Centigrade) oven and roast for about 20 minutes, depending on how thick it is and your desired degree of doneness. When it's done, take it crusta crustacean crustless crustless seafood quiche crusty crusty garlic bread crusty peach cobbler cucumber cucumber sandwiches cucumbers cucumbers yogurt cumin cupcakes beans curried curried salmon-rice curryY curry flavored sardines sproutsY curry curry's curry curry turkey curry's d'agneau daiquiri daisy danish danish creamy pudding almondine dave's dave's meatloaf david's david's cream rolls fried spice chicken wings delice deviled deviled dianne dijon AFOOD QUICHEB Pies (Meals) 4 eggs 1cup sour cream 1cup low fat cottage cheese 1/2 cup parmesan cheese 4 tablespoons flour 1 teaspoon onion powder 1/4 teaspoon salt 4 oz. can mushrooms drained 2 cups (1/2 lb.) shredded monterey jack cheese tage cheese 1/2 cup parmesan cheese 4 tablespoons flour 1 teaspoon onion powder 1/4 teaspoon salt 4 oz. can mushrooms drained 2 cups (1/2 lb.) shredded monterey jack cheese W consistency. 10. Remove from heat. 11. Before servin Mediumg Mediumm Recipe: Crusty Garlic Bread Ingredients: 2 cloves garlic, minced 2 tsp. olive oil 2 tbs. chopped fresh parsley 2 tbs. chopped fresh thyme--or 2 tsp. dried thyme 2 tsp. chopped fresh marjoram--or 1/2 tsp. paprika 2 tbs. grated Parmesan cheese (Optional) 2 small loaves (4 oz. ea.) Italian or French Bread Method: Preheat oven to 350 F. In a small bowl, combine garlic and oil; mix well. In another small bowl, combine parsley, thyme, marjoram, and paprika. Add Parmesan Bake until heat ed through, about 10 to 15 minutes. Unwrap the loaves and place them on a breadboard or in a basket. Serve immediately. Makes 10 slices. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ftware: http://www.tdl.com/~inaka/inakasoft/ .or.jpd 10 mins.e 15 mins. Breads & MuffinsC 2 cloves garlic, minced 2 tsp. olive oil 2 tbs. chopped fresh parsley 2 tbs. chopped fresh thyme--or 2 tsp. dried thyme 2 tsp. chopped fresh marjoram--or 1/2 tsp. paprika 2 tbs. grated Parmesan cheese (Optional) 2 small loaves (4 oz. ea.) Italian or French Bread >Preheat oven to 350 F. In a small bowl, combine garlic and oil; mix well. In another small bowl, combine parsley, thyme, marjoram, and paprika. Add Parmesan Bake until heated through, about 10 to 15 minutes. Unwrap the loaves and place them on a breadboard or in a basket. Serve immediately. Makes 10 slices. American 2 cloves garlic, minced 2 tsp. olive oil 2 tbs. chopped fresh parsley 2 tbs. chopped fresh thyme--or 2 tsp. dried thyme 2 tsp. chopped fresh marjoram--or 1/2 tsp. paprika 2 tbs. grated Parmesan cheese (Optional) 2 small loaves (4 oz. ea.) Italian or French Bread 1228c inaka@tdl.comd 10 mins.e 15 mins. baked potato slices@ black forest cherry cake@ boiled dressing@ borscht@ butter steamed calico stew@ chicken peanut sauce@ chocolate orange sauce@ cream tomato soup@ dutch pancakes@ rolls finnish bread@ fried green tomatoes@ fried shellfish@ sourdough biscuits@ harvest pumpkin browns@ horseradish cream sauce chicken@ plain chili@ lemon snowbars@ marinated carrots@ mixed vegetable soup@ oatmeal molasses bread@ pavlova filling ideas@ pickled shrimp@ popovers priozhki@ pastry@ roasted chicken rosemary@ salmon creole@ salsa frita fried sauce@ satan's fantasy chili@ beach@ sourdough potato bread@ stuffed cabbage sorma@ chicken barbecue@ turkish filled pastries@ noodles 1in/2.5cm green pepper piece upper usual roast 1lb-13oz 1medium 1medium onion finely diced 1medium onion sliced caster sugar granulated sugar miniature marshallows 1small 1small salad macaroni small seashell cinnamon cornstarch sifted freshly squeezed lemon juice nutmeg sugar 1tablespoon 1tablespoon 1tbspp 1tbsp chopped fresh parsley 1tbsp brown sugarp 1tbsp fresh lemon juice 1tbsp freshly grated 1teasp 1teasp paprika e level of water should not be allowed to drop more than a couple of inches. Strain the stock when cooked, let it settle and cool and then carefully degrease it. It is now ready for further use. If you wish to clarify the stock allow it to become completely cold and then remove all the fat from the top. Allowe 1 egg white per quart of stock. Chop a carrot or two and some green of leek. Whip the egg whites to a froth, not quite soft peaks, add the chopped vegetables and pour into the cold stock. Slowly bring to a simmer, stirring constantly. Do not allow to boil.The egg whites will coagulate and form what is known as a raft. Let the stock cook undisturbed, and without boiling, for 1/2 hour. Allow to rest briefly and then carefully remove a chunk of the raft. The stock shuld be crystal clear, with a pronounced color. Ladle it out and strain it through cheesecloth. Leave the last inch or so in the stockpot as this will be full of little floating particles of egg white and debD 8 cups sliced fresh peaches 2 cups sugar 2-4 tablespoons all-purpose flour 1/2 teaspoon ground nutmeg 1 teaspoon vanilla 1/3 cup butter pastry for double crust pie vanilla ice cream #A<Bruce Maxwell (Originally from the Southern Living Cookbook) 20 mins.e 30 mins.f Highg Mediumm Recipe: Crusty Peach Cobbler Ingredients: 8 cups sliced fresh peaches 2 cups sugar 2-4 tablespoons all-purpose flour 1/2 teaspoon ground nutmeg 1 teaspoon vanilla 1/3 cup butter pastry for double crust pie vanilla ice cream Method: In a dutch oven, combine first 4 ingredients. Set aside until syrup forms. Bring to a boil, reduce heat to low, simmer for 10 minutes or until tender. Add vanilla & butter, stirring until butter melts. Roll half of pastr American American pasta pastry desserts meals preserves salads sauces sauces marinade small peppers cleaned seeds small chillies finely chopped sauce sprigs fresh rosemary sprigs parsley squares unsweetened chocolate stalks chopped stalks choichopped stalks celery stalks celery chopped stalks green onions stalks lemon grass chopped sticks celery sticks fresh tablespoon dried lemongrass sticks margarine sweet onions sliced diced baking powder powder baking powder diced baking powder utter melted butter margarine caraway seeds catsup chili powder chopped capers chopped fresh cilantro 1 medium cucumber, peeled and diced (seeding optional) 2 cups yogurt 2 or more cloves garlic, put through a garlic press Salt and pepper to taste 2 Tbs. finely chopped fresh mint, or 2 tsp. crushed dried mint a few sprigs fresh mint or crushed dried mint for garnish Put the cucumber in a serving bowl. Beat the yogurt and garlic together and season to taste with salt and black pepper. Stir in the mint. Pour the mixture over the cucumber. Garnish with sprigs of fresh mint (or sprinkle with crushed dried mint) and serve with pita bread Middle Eastern 1 medium cucumber, peeled and diced (seeding optional) 2 cups yogurt 2 or more cloves garlic, put through a garlic press Salt and pepper to taste 2 Tbs. finely chopped fresh mint, or 2 tsp. crushed dried mint a few sprigs fresh mint or crushed dried mint for garnish Arabian Night 1228c inaka@tdl.comd 15 mins.e 1 Hourf Mediumg Mediumm Recipe: Curried Chicken Breasts Ingredients: 4 boneless chicken breast halves 1/4 cup flour 3 tablespoons unsalted butter 1/2 cup finely chopped onion 2 cloves garlic, minced 1 1/2 tablespoons curry powder 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon pepper 2 1/2 tablespoons flour 1 tablespoon lime juice 1 can chicken broth Method: Preheat oven to 350. Roll each breast in flour. Melt butter in skillet and brown chicken. Remove and place in baking d rlic, minced 1 1/2 tablespoons curry powder 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon pepper 2 1/2 tablespoons flour 1 tablespoon lime juice 1 can chicken broth Method: Preheat oven to 350. Roll each breast in flour. Melt butter in skillet and brown chicken. Remove and place in baking d n chicken brothK for 4 hours. 3/4 lb ham, finely diced 1 1/2 tblsp corn oil 3 lb large yellow Spanish onions, finely diced 3/4 cup diced celery 1 cup ground ancho chile powder 1/2 tsp cayenne pepper 5 bay leaves 1 pequin chile (optional) 3 jalapeno peppers, seeded and minced 3 serrano peppers, seeded and minced 1/2 can (3 1/2 ounces) chipotle chiles in adobo sauce, coarsely chopped 1 smoked ham hock 2 cans (24 ounces each) Italian peeled tomatoes 1/2 cup golden tequila 2 cups beef stock 1 tsp oregano Mexican t and toast them in the oven until fragrant and puffed up, about 2 minutes. Remove the stems and seeds and grind the chiles in a spice grinder or food processor until powdered. In a stockpot, combine the beef, ef, and seeds and grind the chiles in a spice grinder or food processor until powdered. In a stockpot, combine the beef, (seeding optional) 2 cups yogurt 2 or more cloves garlic, put through a garlic press Salt and pepper to taste 2 Tbs. finely chopped fresh mint, or 2 tsp. crushed dried mint a few sprigs fresh mint or crushed dried mint for garnish Put the cucumber in a serving bowl. Beat the yogurt and garlic together and season to taste with salt and black pepper. Stir in the mint. Pour the mixture over the cucumber. Garnish with sprigs of fresh mint (or sprinkle with crushed dried mint) and serve with pita bread Middle Eastern 1 medium cucumber, peeled and diced (seeding optional) 2 cups yogurt 2 or more cloves garlic, put through a garlic press Salt and pepper to taste 2 Tbs. finely chopped fresh mint, or 2 tsp. crushed dried mint a few sprigs fresh mint or crushed dried mint for garnish Arabian Night hothth 10 mins.e Nonef Mediumm Recipe: Cucumbers With Yogurt Ingredients: 1 medium cucumber, peeled and diced (seeding optional) 2 cups yogurt 2 or more cloves garlic, put through a garlic press Salt and pepper to taste 2 Tbs. finely chopped fresh mint, or 2 tsp. crushed dried mint a few sprigs fresh mint or crushed dried mint for garnish Method: Put the cucumber in a serving bowl. Beat the yogurt and garlic together and season to taste with salt and black pepper. Stir in the mint. Pour the mixture over the c bucumber. Garnish with sprigs of fresh mint (or sprinkle with crushed dried mint) and serve with pita bread Additional Notes (if any): Recipe From: Arabian Night ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ American` 1 can (17 1/2 ounce) salmon 1/3 cup chopped green onions 2 tsp curry powder 1 tbs lemon juice 1 tbs cider vinegar 1 tbs chopped or powdered garlic 3 cups cooked rice Lettuce 1228c inaka@tdl.comd 3 hrse 20 mins.f Recipe: Curried Salmon-Rice Loaf Ingredients: 1 can (17 1/2 ounce) salmon 1/3 cup chopped green onions 2 tsp curry powder 1 tbs lemon juice 1 tbs cider vinegar 1 tbs chopped or powdered garlic 3 cups cooked rice Lettuce Method: Flake salmon. Remove skin and bones. Add salmon, green onions, curry powder, lemon juice, cider vinegar, and garlic to rice. Mix well. Pack into plastic-lined loaf pan and chill several hours in refrigerator. When ready to serve, unmold onto lettuce--lined platter. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ SaucesC ManyD 1/4 cup Major Grey's chutney 1/2 teaspoon dried hot red pepper flakes 2 tablespoons fresh lemon juice 1/3 cup water 2 large garlic cloves, chopped 1/2 cup vegetable oil In a blender blend together chutney, red pepper flakes, lemon juice, water, garlic, and salt to taste until smooth. With motor running, add oil in a stream and blend dressing until emulsified. American` 1/4 cup Major Grey's chutney 1/2 teaspoon dried hot red pepper flakes 2 tablespoons fresh lemon juice 1/3 cup water 2 large garlic cloves, chopped 1/2 cup vegetable oil 1228c inaka@tdl.comd 10 mins.e Nonef Mediumm Chutney In The RawB PreservesC Ao1 lb stoneless dates 1 lb apples 1 lb onions 1 lb sultanas 1 lb brown sugar 2 1/2 cups vinegar 1 tsp salt ugar for sprinkling) a 1228c inaka@cap.or.jpd 15 mins.e 10 mins.f Highg Highm Chutney Garlic Dressing sesame chopped fresh leaves shortening peanut butter cumin ground honey ozbudweiser sweet butter tblsp all-purpose flour tblsp black peppercorns tblsp chopped parsley tblsp chopped shrimp tblsp chopped rosemary tblsp chopped scallions tblsp cider vinegar tblsp cilantro tblsp cornstarch tblsp distlled white vinegar tblsp dried orregano leaves tblsp dried thyme leaves tblsp extra-virgin olive tblsp flour blended vegetable tblsp flour blended vegetable tblsp fresh juice taste tblsp ground tblsp sauce tblsp rendered bacon drippings tblsp olive tblsp sugar flour@ 3-ounce@ chili sauce@ white sugar@ chopped fresh parsley@ chopped celery@ light cream@ cream@ cream@ bananas@ boneless skinless chicken breasts@ fresh sprouts@ large beaten@ garlic cloves finlely chopped@ slices bacon strips@ shelled walnuts@ water@ salmon steaks@ tablespoons extra-virgin olive sauce taste@ 4oz/120g chicken breast finely sliced@ unsifted white flour@ ounces tomato juice@ spice powder@ cumin seeds washed dried@ all-purpose flour divided@ yolks beaten@ uncooked boneless pork@ tablespoons white wine@ nions@ Qedients together to form a dough and cut into equal pieces. 1) Roll one piece of outer skin and one piece of inner skin into a circle separately than dough them together. Flatten it and place a portion of the filling into the centre. 2) Fold the dough to form a half circle and pleat the edges. 3) Deep fry the puffs until golden brown. G[Skin Outer Skin 200g flour 100g corn oil Inner Skin 500g flour 50g sugar 180g oil 160 waterK Indian` Fillings 500g potatoes 30g green peas 30g red carrot 2 tbsp curry powder 1 onion 1 teaspoon salt 3 dsp light soya sauce 150g chicken meat Outer Skin 200g flour 100g corn oil Inner Skin 500g flour 50g sugar 180g oil 160 watera 1228c inaka@tdl.comd 25 mins.e 15 mins.f Mediumg Mediumm DaalB SaucesC ManyD Arhar/Toor Daal 1 cup Tomato 1 Onion 1 Turmeric pinch Salt to taste Bay Leaf (optional) 2-3 Coriander powder 1/2 tsp. Chili powder 1/4 tsp. 1228c inaka@tdl.comd 10 mins.e 25 mins.f Recipe: Curried Garbanzo Beans Ingredients: 3 cups cooked garbanzo beans, with reserved liquid (2 cans) 1 tablespoon unsalted butter 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon turmeric 1/4 teaspoon cayenne pepper, or to taste 3/8 teaspoon ground cloves 3/8 teaspoon cinnamon 3 cloves garlic, minced 1/2 teaspoon ground ginger salt to taste 1 tablespoon lemon juice 1 firm tomato, cut in 1/2-inch dice Method: Melt the butter in a saucepan and over low heat stir in the 1 tablespoon unsalted butter 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon turmeric 1/4 teaspoon cayenne pepper, or to taste 3/8 teaspoon ground cloves 3/8 teaspoon cinnamon 3 cloves garlic, minced 1/2 teaspoon ground ginger salt to taste 1 tablespoon lemon juice 1 firm tomato, cut in 1/2-inch dice Method: Melt the butter in a saucepan and over low heat stir in the cinnamon broken small pieces butter cashews melted butter slices bacon whole grissini breadsticks cottage cheese 300gY sardines cleaned rinsed drainedY green carrot garlic cloves shitake soaked chopped 35-ounce 3oz/75g 3oz/75g parmesan cheese grated 3tabs 3tabs sugar 1 hr & 15 mins.e 10 mins.f Mediumm Recipe: English Muffins Ingredients: 1 lb All-purpose or bread flour 1 t Salt 1 1/2 T Dry yeast 1 t Sugar 8 fl Warm milk and water 2 oz Butter, melted Method: Sift the flour and salt into a bowl and leave in a warm place. Dissolve the yeast and sugar in 1/4 pt of the warm milk and water. Leave to froth then mix in the fat. Stir all the liquid into the warm flour and beat well until smooth and elastic. Cover and prove in a warm place for 5 minutes or until doubled in bulk. Tu for another 20 minutes. Drain. Pat dry with paper towels. Deep fry until brown and done inside (8-10 minutes). Drain. Sprinkle with salt to taste. Keep warm (250 degrees) while preparing the fish. Cut the fish into serving size pieces. Pat dry with paper towels. Sprinkle with salt and pepper. Dip in the first measure of f or bread flour 1 t Salt 1 1/2 T Dry yeast 1 t Sugar 8 fl Warm milk and water 2 oz Butter, melted a 1228c inaka@cap.or.jp alaska salmonC clove garlic mincedC diced potatoes diced carrotsC chopped onions chopped celeryC teaspoon thymeC chicken brothC tablespoons margarineC above accompanying alaskaC already already carrotsC cauliflowerF cauliflower celeryC chickenC chiliE chili powder choppedC cloveC clovesF corianderE coriander powder cornC cuminE cumin seeds cumin seeds cupsC dicedC dillI eachC evaporatedC frozenC garamF inakaA Heat remaining 1/4 cup oil in clean heavy large skillet over high heat. Add eggplant and cook iuntil tender and golden, stirring frequently, about 10 minutes. Add tomato mix, ciltrano and mint. Stir to blend. Season to taste with salt and pepper. Transfer to bowl and cool. Gq2 tablespoons dried currants (or raisins) 2 1/2 tablespoons fresh chopped mint 2 1/2 tablespoons chopped ciltranoK British |1 3/4 pounds eggplant, unpeeled, cut into 1/2-inch cubes 1/2 cup olive oil 2 large onions, finely chopped 1 1/2 pounds tomatoes, coarsely chopped 1 1/4 teaspoon ground cumin 1 1/4 teaspoon ground allspice 1/4 teaspoon cayenne pepper 4 large garlic cloves, minced 2 tablespoons dried currants (or raisins) 2 1/2 tablespoons fresh chopped mint 2 1/2 tablespoons chopped ciltrano inaka@tdl.com 1 Houre 15 mins.f Spiced NutsB AppetizersC 9Cook Arhar Daal in 3 cups of water. Bring to boil and remove foam. Add bay leaves, turmeric, and a few drops of oil, and continue to boil. Cook daal until soft and then mash mixture. Fry onions, coriander and chili powders together, and add to daal. Add cut tomato and salt, and heat for a couple of minutes more. Indian` Arhar/Toor Daal 1 cup Tomato 1 Onion 1 Turmeric pinch Salt to taste Bay Leaf (optional) 2-3 Coriander powder 1/2 tsp. Chili powder 1/4 tsp. 1228c inaka@tdl.comd Nonee 25 mins.f Mediumm DaiquiriB CocktailsC 1D?1 1/2 ounces light rum 1 ounce lime juice 1 t. superfine sugarFzIn a shaker half filled with ice cubes, combine the run, lime juice and sugar. Shake well. Strain into a cocktail glass.K Cuban`@1 1/2 ounces light rum 1 ounce lime juice 1 t. superfine sugar a 1228c inaka@tdl.comd Nonee Nonef Noneg Danish Creamy Rice PuddingB DessertsC Turmeric pinch Salt to taste Bay Leaf (optional) 2-3 Coriander powder 1/2 tsp. Chili powder 1/4 tsp. them together. Flatten it and place a portion of the filling into the centre. 2) Fold the dough to form a half circle and pleat the edges. 3) Deep fry the puffs until golden brown. G[Skin Outer Skin 200g flour 100g corn oil Inner Skin 500g flour 50g sugar 180g oil 160 waterK Indian` Fillings 500g potatoes 30g green peas 30g red carrot 2 tbsp curry powder 1 onion 1 teaspoon salt 3 dsp light soya sauce 150g chicken meat Skin Outer Skin 200g flour 100g corn oil Inner Skin 500g flour 50g sugar 180g oil 160 watera 1228c inaka@cap.or.jpd 25 mins.e 15 mins.f Mediumg Mediumm DaalB SaucesC ManyD Arhar/Toor Daal 1 cup Tomato 1 Onion 1 Turmeric pinch Salt to taste Bay Leaf (optional) 2-3 Coriander powder 1/2 tsp. Chili powder 1/4 tsp. 180g oil 160 water Chicken broth Lemon grass 1 stalk cut up 3-4 slices Ginger a few straw mushrooms 2 fresh green chilis or jalapeno diced 1/4 cup lime juice 1/2 cup coconut milk Basil Chicken cubes 1228c inaka@tdl.comd 25 mins.e 25 mins.f Mediumm Recipe: Thai Chicken Soup Ingredients: Chicken broth Lemon grass 1 stalk cut up 3-4 slices Ginger a few straw mushrooms 2 fresh green chilis or jalapeno diced 1/4 cup lime juice 1/2 cup coconut milk Basil Chicken cubes Method: Bring broth to a boil. Add ginger and lemon grass. Then add chicken and stir to break up. Add straw mushrooms, chilis, lime juice. Bring to a boil. Add coconut milk. Let simmer Serve topped with basil. Additional Notes (if any): Recipe From: inaka@tdl.coB ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ~inaka/inakasoft/ Ingredients for Pudding: 1/2 Lb Round Rice (not the longer version, such as Uncle Ben's) 1 1/2 Qt. Milk 1/3 Lb Sugar 1/3 Lb Shelled and peeled Almonds 1/2 Teaspoon Salt 1 Vanilla Bean (or 1 tablespoon Vanilla Extract) 6 Pc. Gelatin (or 4 teaspoons) 1 Qt. Heavy Cream 1. Prepare the pudding one day before serving. 2. Wash the rice. Add the sugar, opened vanilla bean and salt to the milk in an oven-proof saucepan, which has a fitted cover. 3. Cover and cook the rice over medium heat in the milk mixture. Stir the mixture frequently until it comes to a boil. 4. Remove the pan from the heat and place it in a preheated 375 degree F. oven for 20 - 30 minutes. The rice should be "al dente" when it is removed from the oven. 5. Place the pudding in a bowl and re 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 chilli sauce. Chill leftovers and slice for sandwiches the next day. American` 1 lb extra lean ground beef 1/4 lb sausage meat 1/4 cup dark beer 1 egg 2 slices of bread torn into soft crumbs 1 onion, chopped 3 tblsp chopped parsley 1/2 tsp ground black pepper few drops Worcestershire sauce and tabasco sauce 1228c inaka@tdl.comd 10 mins.e 8 hrsf Highg Highm David s Sour Cream RollsB Breads & MuffinsC ManyD 1/4 cup water, warm (105 to 110 degrees) 1/4 cup margarine 1 cup sour cream or plain yogurt (my fav) 3 cups flour 1 pkg active dry yeast 2 tbls sugar 1 tsp salt 1 egg abasco sauce cheese chef's chef's restaurant schererville child childs chile-heads chile-heads recipe collection chili chinese chongu chris chris schlesinger chung's class classic classic indian vegetarian grain cooking cleveland eland cleveland plain dealer dealer dealer ealer pliment contributed contributed fraga cookbook C~ut and shape as you wish. Let rise 15-30 minutes. Bake at 375 degrees about 20 minutes. Butter the tops when they come out. American` 1/4 cup water, warm (105 to 110 degrees) 1/4 cup margarine 1 cup sour cream or plain yogurt (my fav) 3 cups flour 1 pkg active dry yeast 2 tbls sugar 1 tsp salt 1 egg 1228c inaka@tdl.comd 45 mins.e 20 mins.f Mediumg Mediumm Recipe: David s Sour Cream Rolls Ingredients: 1/4 cup water, warm (105 to 110 degrees) 1/4 cup margarine 1 cup sour cream or plain yogurt (my fav) 3 cups flour 1 pkg active dry yeast 2 tbls sugar 1 tsp salt 1 egg Method: Put in a small pan 1/4 cup water, warm (105 to 110 degrees) and 1/4 cup margarine. Heat to melt margarine but do not boil, then add 1 cup sour cream or plain yogurt (my fav). Heat until quite warm (110-120 degrees) In a bowl mix together: 1 cup flour, 1 pkg active dr he egg white then coat with the rice flour Deep fry till golden brown in colour frigerate overnight. 6. Make the sauce by taking the pitted cherries and placing them in a saucepan. Add the water, sugar, lemon juice, bayleaf and let mixture simmer for 5 minutes. Add the cornstarch, stir, and remove from heat. 7. Cool the cherry sauce and refrigerate. Procedure (Day 2): 1. One hour before serving, remove the pudding from refrigerator. 2. Melt the gelatin in a little water. 3. Chop the almonds. 4. Add the unsolidified gelatin to the pudding, then the almonds, then a littC le by little add the heavy cream. Stir lightly with a wire whisk. 5. Refrigerate 1/2 - 1 hour. 6. When serving, add the Grand Marnier to the Cherry Sauce. Serve the sauce cold or hot, depending on your preference. Ingredients for Cherry Sauce: 2 Cups pitted Cherries Juice of 1 lemon 1/3 Cup Sugar 1 Cup Water 1 Bayleaf 1/4 cup Grand Marnier Liqueur (or Triple Sec) 1 Teaspoon Cornstarch mixed with 1 Teaspoon water, for thickening Dutch Ingredients for Pudding: 1/2 Lb Round Rice (not the longer version, such as Uncle Ben's) 1 1/2 Qt. Milk 1/3 Lb Sugar 1/3 Lb Shelled and peeled Almonds 1/2 Teaspoon Salt 1 Vanilla Bean (or 1 tablespoon Vanilla Extract) 6 Pc. Gelatin (or 4 teaspoons) 1 Qt. Heavy Cream Ingredients for Cherry Sauce: 2 Cups pitted Cherries Juice of 1 lemon 1/3 Cup Sugar 1 Cup Water 1 Bayleaf 1/4 cup Grand Marnier Liqueur (or Triple Sec) 1 Teaspoon Cornstarch mixed with 1 Teaspoon water, for thickening 1228c inaka@tdl.comd 20 mins.e 30 mins.f Mediumg Highm s MeatloafB BeefC 1 lb extra lean ground beef 1/4 lb sausage meat 1/4 cup dark beer 1 egg 2 slices of bread torn into soft crumbs 1 onion, chopped 3 tblsp chopped parsley 1/2 tsp ground black pepper few drops Worcestershire sauce and tabasco sauce efrigerator. 2. Melt the gelatin in a little water. 3. Chop the almonds. 4. Add the unsolidified gelatin to the pudding, then the almonds, then a litt sticks unsalted butter baking powder baking sodaL butter cinnamon cointreau triple yeast freshly ground black pepper paprika prepared mustard sugar sauce unsalted butter vanilla water tablespoons asian sesame tablespoons baking powder tablespoons curry powder tablespoons extra-virgin olive tablespoons flour tablespoons grated lemon tablespoons lemon juice tablespoons light cream tablespoons juice juice lemon juice tablespoons lemon juice flour teaspoons curry powder bouillon pepper chopped pepper seeded chopped carrot onion boneless shoulder bottle favorite salsa bunch basil chopped bunch fresh rosemary bunch fresh bunch green onions trimmed washed bunch celantro fresh including stems bunch fresh cilantro coriander chopped bunch green onions chopped bunch spring onions finely chopped butter filling diced cooked roast soupe d'aneth hachee soupe levure chimique soupe menthe hachee broth kellogg's brown sugar loosely packed taste buttermilk celery finely chopped chicken stock chopped tomatos chopped walnuts chilled drained crunchy peanut butter 8 large hard-cooked eggs 3 tablespoons mayonnaise 1 tablespoon Dijon mustard 2 dashed hot sauce, or to taste paprika for sprinkling Jessica B. Harris 1 Houre Nonef Highg Mediumm Recipe: Deviled Eggs Ingredients: 8 large hard-cooked eggs 3 tablespoons mayonnaise 1 tablespoon Dijon mustard 2 dashed hot sauce, or to taste paprika for sprinkling Method: Discard shells from eggs and slice each egg in half lengthwise. Remove yolks and arrange whites on a plate. In a bowl mash yolks with mayonnaise, mustard, hot sauce, and salt and pepper to taste and spoon mixture into whites. Chill deviled eggs, covered, 1 hour. Just before serving sprinkle eggs with paprika and s erve cold. Makes 16 deviled eggs. Additional Notes: Recipe From: Jessica B. Harris This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ rom: Jessica B. Harris sugar superfine sugar turmeric unbleached flour vanilla vanilla little vanilla extract vegetable water white syrup white worcestershire sauce sherry mince garlic minced peeled fresh gingerrootW olive oyster sauce pickling spices sauce sauce tablespoon cayenne peppe tablespoon pepper tablespoon saltM tablespoon active yeast epper pepper tablespoon pepper American`w1 lb flounder or another thinly filleted fish 2 tablespoons dijon mustard 2 tablespoons mayonnaise 5-6 cherry tomatoes 1228c inaka@tdl.comd 20 mins.e 5 mins.m Recipe: Dijon Broiled Flounder Ingredients: 1 lb flounder or another thinly filleted fish 2 tablespoons dijon mustard 2 tablespoons mayonnaise 5-6 cherry tomatoes Method: Preheat the broiler until it is good and hot. Mix the dijon and mayonnaise. Coat the fish with the sauce and lay it out in a single layer in a baking pan. Arrange the cherry tomatoes in between the fillets. Put the baking dish 2 inches away from the broiler and broil for 4 minutes checking to make sure the fish doesn 't burn. Remove the baking dish, turn around 180 degrees and broil for another couple of minutes. DO NOT flip the fillets over. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ @tdl.com Chinese` 1 pound Chicken Wings 2 teaspoons Salt Black pepper 1 teaspoon Honey pinch 5 Spice Powder 1 tablespoon soy sauce 2 ounces rice flour pinch salt 2 egg whites 1228c inaka@tdl.comd 45 mins.e 20 mins.f Highg Highm Recipe: Deep Fried 5 Spice Chicken Wings Ingredients: 1 pound Chicken Wings 2 teaspoons Salt Black pepper 1 teaspoon Honey pinch 5 Spice Powder 1 tablespoon soy sauce 2 ounces rice flour pinch salt 2 egg whites Method: Chop 1 Chicken wing into 2 pieces at the joint Cut or slit at one end and push and scrap the meet to the opposite end with a knife to form a drum stick Season with salt, pepper, honey/sugar, 5 Spice powder, soya sauce Beat up the egg white with a fork Dip chicken win , 5 Spice powder, soya sauce Beat up the egg white with a fork Dip chicken wing in the egg white then coat with the rice flour Deep fry till golden brown in colour flour Deep fry till golden brown in colour sugar sweet butter taheeni teriyaki sauce thinly sliced green onions thinly sliced thinly sliced scallions tomato paste tomato sauce unconverted long-grain undiluted evaporated undiluted evaporated evaporated water sooooo well-chilled heavy cream well-shaken buttermilk teasp vanillaZ whiskey white sugar white vinegar white whole wheat flour yogurt stock cuptomato paste tabasco sauce diced green chile jalapeno serrano fromage blanc egoutte mayonnaise freshly chopped chives Deviled Eggs IIB AppetizersC ManyD 10 hard-boiled large eggs 1/4 cup spicy brown mustard 3 tablespoons mayonnaise 1 teaspoon white-wine vinegar 1/4 teaspoon Tabasco 3 tablespoons minced fresh parsley leaves 1 tablespoon drained bottled capers 2 to 3 tablespoons water -Halves the eggs lengthwise, force the yolks through a sieve into a bowl, and stir in the mustard, the mayonnaise, the vinegar, the Tabasco, the parsley, and the capers. Stir in enough of the water to reach the desired consistency, add salt and pepper to taste, and mound the filling in the egg whites. Americanyonnaise, the vinegar, the Tabasco, the parsley, and the capers. Stir in enough of the water to reach the desired consistency, add salt and pepper to taste, and mound the filling in the egg whites. American n which case I was allowed to lick it off Test Recipe 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped oniB ons and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 10 hard-boiled large eggs 1/4 cup spicy brown mustard 3 tablespoons mayonnaise 1 teaspoon white-wine vinegar 1/4 teaspoon Tabasco 3 tablespoons minced fresh parsley leaves 1 tablespoon drained bottled capers 2 to 3 tablespoons water Gourmet March 1993 45 mins.e Nonef Highg Mediumm Recipe: Deviled Eggs II Ingredients: 10 hard-boiled large eggs 1/4 cup spicy brown mustard 3 tablespoons mayonnaise 1 teaspoon white-wine vinegar 1/4 teaspoon Tabasco 3 tablespoons minced fresh parsley leaves 1 tablespoon drained bottled capers 2 to 3 tablespoons water Method: Halves the eggs lengthwise, force the yolks through a sieve into a bowl, and stir in the mustard, the mayonnaise, the vinegar, the Tabasco, the parsley, and the capers. Stir in enough of the water to reach the d \esired consistency, add salt and pepper to taste, and mound the filling in the egg whites. fillets over. hothouse hotter hottest hours however hulls hummus hungarian^ hurnmus husband husks husband husband husband hurnmus husband usband unusual taiwanese restaurant think publications toastedR toasted croutons toasted toasted sesame seeds toaster toasting tobasco tobassco toblerone cubed smallish pieces together tokay tomatillos tomatoE tomato tomato juice needed juice needed 1228c inaka@tdl.comd 2 Weekse 20 mins.f Recipe: Dill Pickles Ingredients: Brine: 3 quarts boiling water 2 cups white vinegar 1/2 cup coarse salt 1 teaspoon alum Makes about 5 quarts, using about a pound of dills per quart. (Oh, and we always used pickles straight out of our garden). Wash dills in hot water. Soak overnight in cold water (use ice or place in refrigerator). Method: Bring water to a boil and add rest of ingredients. Boil until dissolved. Sterilize canning jars. While still hot, a Makes about 5 quarts, using about a pound of dills per quart. (Oh, and we always used pickles straight out of our garden). Wash dills in hot water. Soak overnight in cold water (use ice or place in refrigerator). Method: Bring water to a boil and add rest of ingredients. Boil until dissolved. Sterilize canning jars. While still hot, a preserves erves Bring water to a boil and add rest of ingredients. Boil until dissolved. Sterilize canning jars. While still hot, arrange dills in jars, along with several cloves of garlic, a couple of dried red peppers and 2 or 3 bay leaves (grape leaves also work very well). Oh, and you can throw in some horseradish if you like as well according to her notes, although I'm not sure in what form you would add it. Pour the brine over the dills, then close up the jars. The pickles need to sit for about B 2 weeks before they are ready, I believe. According to my mother, it is best to store them in a dark cool place (the lucky woman has a huge pantry!) Then pop open a jar and enjoy! American coarse ground shoulder^ fajitas flank skirt steak baking powder cabbage leaves chopped-and removed cabbage leaveschopped-and removed ounces frozen raspberries peppercorns juniper berries cloves peppercorns crushed slices bacon slices thinly sliced baguette tablespoons about vegetable dried mushrooms water chestnuts 10-12 10-3/4-ounce 10-3/4-ounce condensed chicken broth 10-3/4-ounce condensed chicken broth ondensed chicken broth broth sugar cooked green mushrooms fried chopped preserved peppers tomato puree pinto beans water 100ccY 100cc sakeY tablespoons tablespoons olive tablespoons plain yogurt tablespoons prepared white horseradisht tablespoons vinegar tablespoons cream tablespoons sauce tablespoons sugar tablespoons tahini tablespoons unsalted butter tablespoons vegetable tablespoons vegetable shortening juice sauce lemon lemon lemon lemon bread crumbs lemon dijon broiled flounder pickles pickles sauce poultry dipping dipping sauce chicken dishes dixie dixie dolmades dolmades grape leaves dominica dora's dora's cookies double dough dressing drexel's dried dried tomato torita torita torita dried tomato-shallot butter tomato-shallot butter utter o-shallot butter allot butter scones almonds inaka@tdl.comd About 2 Weekse 20 mins.f Recipe: Dill Pickles II Ingredients: 8 cups white distilled vinegar 8 cups water 1 cup sugar 1 cup kosher salt 1 teas. ground turmeric 1/2 cup pickling spices 24 whole small dried red chili peppers 32 garlic cloves 8 fresh dill heads 5 lb. well-washed small pickling cucumbers Damn Good Dills Crisp, garlicky, spicy and tart Method: In a large non-aluminum stockpot, bring the vinegar, water, sugar, slat, turmeric and pickling spices to a simmer over medium heat. Let cook while preparing arred cucumbers. To each of 4 large 4-cup sterilized glass canning jars, add 2 dill sprigs, 8 garlic cloves and 6 chilies. Fill loosely to the shoulder of each jar with the cucumbers. Fill each jar to the top of the shoulder with the hot pickle brine. Clean the rims, screw the lids on snugly, and invert the jars for 3 hours. Refrigerate for up to 2 months. Dills Crisp, garlicky, spicy and tart minsU weeks In a large non-aluminum stockpot, bring the vinegar, water, sugar, slat, turmeric and pickling spices to a simmer over medium heat. Let cook while preparing the jarred cucumbers. To each of 4 large 4-cup sterilized glass canning jars, add 2 dill sprigs, 8 garlic cloves and 6 chilies. Fill loosely to the shoulder of each jar with the cucumbers. Fill each jar to the top of the shoulder with the hot pickle brine. Clean the rims, screw the lids on snugly, and invert the jars for 3 hours. efrigerate for up to 2 months. A/Damn Good Dills Crisp, garlicky, spicy and tart American 8 cups white distilled vinegar 8 cups water 1 cup sugar 1 cup kosher salt 1 teas. ground turmeric 1/2 cup pickling spices 24 whole small dried red chili peppers 32 garlic cloves 8 fresh dill heads 5 lb. well-washed small pickling cucumbers Damn Good Dills Crisp, garlicky, spicy and tart straw straw mushrooms strawberries strawberry strength stringI strip striped stripse strips orange garnish strong stuff stuffing sturdy tabasco sauce drops tabelspoons table tablesponos tablespoonM dividedw substitute generic^ doilyN don'tu eneric^ don'tu ahead doubleN double-acting doubledk doughg dough outside dumpling dozen drain drainedT habaneros scotch bonnets peppers boiled large garlic cloves chopped large hard-cooked coarsely ground fresh white mushrooms shanks patted medium slices wholemeal bread crusts ounce stewed tomatoes undrained chopped ounces lowfat milkw ounces barbecured ounces carrots about large peeled 1-inch pieces ounces cooked elbow macaroni ounces cream cheese softened ounces noodles ounces cream ounces spanish onions dicedw ounces uncooked vermicelli ounces yukon potatoes peeled 1-inch pieces fresh butterc canned salmon surimi creamasoftenedd diced potatoes noodles cooked drained cheese chunked honeyc cheese 1/2 tsp dried chili flakes or cayenne 2 cloves garlic, coarsely chopped 1 tblsp brown sugar 1/4 tsp salt 1/2 cup chinese red rice vinegar a thinly sliced green onion 1 tblsp coarsely chopped cilantro leaves Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top. American` 1/2 tsp dried chili flakes or cayenne 2 cloves garlic, coarsely chopped 1 tblsp brown sugar 1/4 tsp salt 1/2 cup chinese red rice vinegar a thinly sliced green onion 1 tblsp coarsely chopped cilantro leaves 1228c inaka@tdl.comd 10 mins.e 5 mins.f Mediumm @A Dixie DewB CocktailsC 1DP1 1/2 ounces bourbon 1/2 t. white cr me de minthe 1/2 t. Cointreau or triple secFxIn a mixing glass half filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.K AmericanL gallons[ gammon garamF garam masala garbanzo garbanzo beans chick garden garlicC You are going to make a basic cream sauce. Start by melting the butter in a saucepan. Sprinkle the flour over the butter, stir and cook until the mixture foams up. Do not let it brown. Stir in the milk, water or stock and cook stirring so no lumps form. When thickened, stir in vinegar, sugar, fresh dill and salt. Taste and adjust seasoning if needed. Makes over 1 cup. This recipe can be doubled or trippled if more is needed. K Hungarian` 1 1/2 Tbls. soft butter 1 1/2 Tbls. flour 1 cup of milk or water or stock 1 1/2 tsp. good vinegar 1/2 tsp. sugar 1 tsp.fresh dill chopped 1/8 tsp. salt 1228c inaka@tdl.comd 10 mins.e 25 mins.f Mediumg Mediumm Dim Sum Pork BunsB PorkC Fast char-shu filling: 3/4 (or so) lb char shu pork. (or boneless pork loin with some hoisin sauce) 1 or 2 tsp cornstarch 1 tsp salt 1/2tsp soy sauce dash of white pepper 2 tbl oyster sauce 1/4 cup chicken broth 2 or 3 green onions Cube meat and stir fry in some oil with minced onion. (mushrooms and bamboo shoots can also be added) Cook meat until no longer pink. Add chicken broth to pan. Heat to boiling, then cook covered for Stir oyster sauce and cornstarch into 1 tbl water, add to pan. Cook some more until thickened. Do the usual stuff about scalding milk, then stirring in sugar, shortning, and salt; cooling the milk mixture; proofing the yeast; etc. Stir the yeast and egg white into milk mixture, then pour ove r 3 cups flour in bowl and stir until smooth. Add more flour until dough is easy to handle. Knead, let rise, and punch down. Divide dough into 20 pieces, roll each piece into 3 inch circle. Put 1 tbl filling in center, then twist to seal. Place on 3 inch square of waxed paper. Repeat 19 times. Cover & let rise 20 minutes, then steam. I use a metal strainer in a pot with a little water and a cheesecloth tied over the pot lid (to preven condensation). Cover and steam for 12 minutes, t choppedC prevent pumpkin rapkin recipe recipesx recipes arabian night recipes arabian night restaurant resteraunt myers rosbottom rosso sable sahni's sandoval sandoval doval sandoval salonika salonika sunset sunset magazine susanU susan fallom stockholm swedenU swedenU swiss switzerland sylviau tapas taste tested texas chinese cooking beverly frugal hen enjoy! Dough: 1 cup milk, scalded 1/4 cup sugar (i add a little more) 1 tbl shortning 1/2 tsp salt 1 package active dry yeast 2 tbl warm water (for proofing yeat) 1 egg white (possibly unecessary) 3 to 3 1/2 cups flour Chinese Fast char-shu filling: 3/4 (or so) lb char shu pork. (or boneless pork loin with some hoisin sauce) 1 or 2 tsp cornstarch 1 tsp salt 1/2tsp soy sauce dash of white pepper 2 tbl oyster sauce 1/4 cup chicken broth 2 or 3 green onions Dough: 1 cup milk, scalded 1/4 cup sugar (i add a little more) 1 tbl shortning 1/2 tsp salt 1 package active dry yeast 2 tbl warm water (for proofing yeat) 1 egg white (possibly unecessary) 3 to 3 1/2 cups flour 1228c inaka@tdl.comd 2 hrs & 30 mins.e 45 mins.f Highg Mediumm Dipping Sauce For BBQ ChickenB SaucesC medium avocado peeled halved` medium pureed medium chicken fryer medium cucumber peeled diced medium jalapeno chili seeded chopped medium onion medium onion chopped medium onion diced medium onion finely chopped medium onion thinly sliced medium potato medium sized eggplant medium sized onion diced medium stack broccoli chopped medium large onion chopped medium stack broccoli chopped eggplant medium sized onion diced onion diced eggplant medium sized onion diced medium sized sweet pepper medium sized sweet pepper sweet pepper sweet pepper pepper @`Q1 1/2 ounces bourbon 1/2 t. white cr me de minthe 1/2 t. Cointreau or triple sec 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Dixie Dew Ingredients: 1 1/2 ounces bourbon 1/2 t. white cr me de minthe 1/2 t. Cointreau or triple sec Method: In a mixing glass half filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ~inaka/inakasoft/ 1 tblsp brown sugar 1/4 tsp salt 1/2 cup chinese red rice vinegar a thinly sliced green onion 1 tblsp coarsely chopped cilantro leaves a 1228m @A Dixie DewB CocktailsC 1DP1 1/2 ounces bourbon 1/2 t. white cr me de minthe 1/2 t. Cointreau or triple sec seccple sec +Beat eggs. Mix shorting and sugar then add beaten eggs. Sift baking powder and flour together, add to eggs & shorting. Add nuts, if you are not adding nut add more vanilla. Shape into large loaf and bake at 375 for 20 minutes, WATCH. Then slice and brown under broiler for 5 seconds, WATCH!!! AmericanL 5 or 6 Eggs 1 Cup Sugar 3 1/2 Cups Flour 3 t. Baking Powder 1/2 lbs.. Butter 1 t. Vanilla 1/2 Cup Walnuts (if desired) 1228c inaka@tdl.comd 20 mins.e 20 mins.f Highg Highm Recipe: Dora's Cookies Ingredients: 5 or 6 Eggs 1 Cup Sugar 3 1/2 Cups Flour 3 t. Baking Powder 1/2 lbs.. Butter 1 t. Vanilla 1/2 Cup Walnuts (if desired) Method: Beat eggs. Mix shorting and sugar then add beaten eggs. Sift baking powder and flour together, add to eggs & shorting. Add nuts, if you are not adding nut add more vanilla. Shape into large loaf and bake at 375 for 20 minutes, WATCH. Then slice and brown under broiler for 5 seconds, WATCH!!! flour until dough is easy to handle. Knead, let rise, and punch down. Divide dough into 20 pieces, roll each piece into 3 inch circle. Put 1 tbl filling in center, then twist to seal. Place on 3 inch square of waxed paper. Repeat 19 times. Cover & let rise 20 minutes, then steam. I use a metal strainer in a pot with a little water and a cheesecloth tied over the pot lid (to preven condensation). Cover and steam for 12 minutes, tC hen enjoy! Dough: 1 cup milk, scalded 1/4 cup sugar (i add a little more) 1 tbl shortning 1/2 tsp salt 1 package active dry yeast 2 tbl warm water (for proofing yeat) 1 egg white (possibly unecessary) 3 to 3 1/2 cups flour Chinese Dolmades - Grape leavesB AppetizersC ManyD 2 cups Olive oil 2 lbs onions...diced finely 1 cup long grain rice 1/2 cup flat leaf parsley...chopped 1/4 cup fresh dill, leaves only...chopped 3 tbl chopped fresh mint leaves 2 tsp group allspice or cinnamon juice of one lemon 1 tsp sugar - Grape leavesB AppetizersC ManyD 2 cups Olive oil 2 lbs onions...diced finely 1 cup long grain rice 1/2 cup flat leaf parsley...chopped 1/4 cup fresh dill, leaves only...chopped 3 tbl chopped fresh mint leaves 2 tsp group allspice or cinnamon juice of one lemon 1 tsp sugar ginger grinded tablespoon cocoa powder tablespoon dried parsley tablespoon finely chopped onion tablespoon fresh basil teaspoon dried tablespoon melted butter margarine tablespoon minced fresh ginger tablespoon paprika tablespoon worcestershire sauce black peppercorns crushed tblsp freshly ground black pepper tblsp tblsp sauce brandy butter chillie powder taste teasp double-acting baking powder teasp teasp cinnamon teasp sugar teaspaoon chili teaspoon grated nutmeg teaspoon ground cloves teaspoon baking powder teaspoon baking teaspoon basil teaspoon basil teaspoon basil teaspoon black pepperck peppereppererepper onion eggs crab sprouts bean threads parsley salt and pepper as you would to make meatballs. Fill a large flat bowl with warmwater. Using 2 triangular papers for each spring roll dip into warmwater and overlap points (tip to tip). Place one large spoonful of pork mixture onto one paper and roll across to end of facing paper tuckingin the ends. Deep fry in hot oil about 10-15 minutes until dark golden brown. To eat place a spring roll in a lettuce-leaf lined with a couple of mB int leaves roll up and dip in fish sauce below. FISH SAUCE Add garlic and crushed red pepper to lemonade. Add fish sauce several drops at a time until the lemonade turns brownish (to taste). FISH SAUCE 1 pint lemonade (or 1 lemon cut & squeezed thoroughly 1 pint water and sugar to taste) 2 cloves crushed garlic 1 Tbsp or more (to taste) of bottled fish sauce (available in Orientalstores) 1/2 tsp crushed Italian red pepper fineU fine-quality finelyM ter over low heat, and serve with a main dish. Or, don't bother browning them, and serve in/with soup, or with stew. (Another method for shaping the noodles is to spread the mixture on a wooden board and cut off little pieces, dropping them in the boiling water and fishing them out quickly when they're done.) (Be prepared to write off your first few attempts at spaetzle, by the way. They are very labor-intensive, and a little miscalculation with the time in the hot water ca n ruin them. One joke I heard about them while in Switzerland: Man in restaurant to chef -- "These spaetzli are terrible!" Chef: "How dare you! I've been making them since before you were born!" Man: "Yes, but did you have to leave them in the water that long?!") Swiss`x3 c Flour; Unbleached 1 t Salt 1/4 t Nutmeg (optional) 4 Eggs; Large, Beaten 1/2 c (or more) Water 1/4 c Butter inaka@tdl.com Wash rice, let soak for 5-10 minutes. Rinse and dry in a tea towel. Soak currants in white wine. Heat one cup of Olive oil in a large sauce pan, add onions and a pinch of salt until the onions are wilted...do not brown. Let onions cook, then add parsley, dill, mint, allspice, rice, juice of a lemon, sugar, salt and pepper, pine nuts, white wine and currants. Mix and let simmer, covered for about 10 minutes, cool mixture. Taste mixture for salt and pepper. Rinse the vine leaves until no br ine remains. Pat them dry and cut off tough stems. Line the bottom of a dutch oven with broken vine leaves. Place on an old plate upside down in the bottom. To prepare dolmathes, place vine leaves shiny side down on a flat surface. Place about one tablespoon of mixture above the division at its base, fold each side of the leaf diagonally into the center...until they overlap the stuffing. Start rolling the leaf from the base to the tip making a neat package, do not make it too tight as the rice will swell during cooking. Place the packages seam down, and close together, all around the plate inside the dutch oven, making a spiral formation. Cut a lemon in thick slices and place between layers. Cover the grape leaves with a heavy old plate. Add one cup olive oil and enough water to come to the level of the old plate. Cover and bring to a boil, lower the heat and simmer for one hour. After the hour try one of the dolmathes, if the leaves are chewy simmer again until done. LeDzt cool, covered, so they will absorb all their liquid. Serve with slices of lemon and natural yoghurt at room temperature. 1 tbps salt (to taste) 1/2 tsp pepper (to taste) 1/4 cup pine nuts 1/2 cup of white wine 1/4 cup dried currants 1 16 oz jar of grape leavesK Greek #A@Theo's Greek Restaurant 687 Main Street Penticton, BC 20 mins.e 10 mins.f Mediumg Mediumm Recipe: Dolmades - Grape leaves Ingredients: 2 cups Olive oil 2 lbs onions...diced finely 1 cup long grain rice 1/2 cup flat leaf parsley...chopped 1/4 cup fresh dill, leaves only...chopped 3 tbl chopped fresh mint leaves 2 tsp group allspice or cinnamon juice of one lemon 1 tsp sugar 1 tbps salt (to taste) 1/2 tsp pepper (to taste) 1/4 cup pine nuts 1/2 cup of white wine 1/4 cup dried currants 1 16 oz jar of grape leaves Method: Wash rice, let soak for 5-10 minutes. Rinse and dry in 1/2 lbs.. Butter 1 t. Vanilla 1/2 Cup Walnuts (if desired) onion chopped coarse coarse flour minced garlic cloves mulato chiles minced garlic cloves mulato chiles nouveaux onion chopped coarse onions onions choppedv onions finely choppedM onions thin-cut rings onions medium sliced onions peeled chopped onions quartered onions thinly slices green onions dough large avocados cognac teaspoons minced garlic lemon juice cloves garlic through garlic press ounce light ounces amarettoG ounces bean-thread noodles soaked boiling-hot water ounces blended whiskey ounces bourbon ounces cranberry juice ounces ounces heavy cream ounces irish whiskey salt^ scraped water seasoned flour flour basil oregano pepper sesame seeds sesame seeds taste shortening ortening taste taste inegar waterS water degrees whipping cream white vinegaru vinegar worcestershire sauce canned chipotle peppers water sproutsV cucumber juliennedV following dried beans kidney white radish juliennedV sausage minced fresh basil leaves olive fresh yeast pound buttern pound fresh picked pound mushrooms sliced water spice powder Dried Tomato ToritaB AppetizersC 1 cup (1/2 lb) each cream cheese and unsalted butter, at room temperature 1 cup (5 oz.) freshly grated parmesan cheese 1/2 cup dried tomatoes packed in oil, drained (reserve oil) 2 tablespoons oil from dried tomatoes About 2 cups fresh basil leaves, lightly packed ing nut add more vanilla. Shape into large loaf and bake at 375 for 20 minutes, WATCH. Then slice and brown under broiler for 5 seconds, WATCH!!! AmericanL 5 or 6 Eggs 1 Cup Sugar 3 1/2 Cups Flour 3 t. Baking Powder 1/2 lbs.. Butter 1 t. Vanilla 1/2 Cup Walnuts (if desired) 1228c inaka@cap.or.jpd 20 mins.e 20 mins.f Highg Highm Dried Tomato ToritaB AppetizersC 1 cup (1/2 lb) each cream cheese and unsalted butter, at room temperature 1 cup (5 oz.) freshly grated parmesan cheese 1/2 cup dried tomatoes packed in oil, drained (reserve oil) 2 tablespoons oil from dried tomatoes About 2 cups fresh basil leaves, lightly packed barbecue barbeque beans beverages breadsK pepper taste pepper taste tony's possible pepper white pepper sugar white pepper taste black pepper soaked hours changing water times freshly ground black pepper ground pepper pinch optional pepper pepper cayenne pepper pepper taste tastea taste bunch curry leaves salt--kosher salt/pepper salt/pepper taste salt/pepper taste lt/pepper taste curry leaves salt--kosher salt-sugar salt-sugar Dutch Cola Cream CakeB CakesC 8DT1 1/2 C. Sifted Cake Flour 1 1/4 C. Sugar 3 t. Baking Powder 1 t. Salt 1/4 C. Cocoa Sift the flour, sugar, baking powder, salt and cocoa together and set aside. With an electric mixer, mix the shortening and vanilla for 2 mins. Then, add the evaporated milk, and eggs and mix for another 2 minutes. While mixing slowly, gradually mix in the dry ingredients. Bake for 30-35 minutes at 350 , then cool. Knife split layers in half crosswise, making 14 thin layers. Whipped cream filling: Whip 1 1/2 C. Whipping cream until very stiff in a chilled bowl. When stiff, add 1 t. F vanilla extract, and 4 T. Sugar. Spread filling between layers. Milk chocolate icing: In a pot over boiling water, melt 4 T. Shortening and 6 T. Cocoa. Pour in 5 T of scalding hot milk over 2 C. of sifted powdered sugar and 1/4 t. salt. Stir until dissolved. Stir in 1 t. vanilla and hot cocoa mixture. Beat until thick. Sunset Magazine d Overnighte Nonef Recipe: Dried Tomato Torita Ingredients: 1 cup (1/2 lb) each cream cheese and unsalted butter, at room temperature 1 cup (5 oz.) freshly grated parmesan cheese 1/2 cup dried tomatoes packed in oil, drained (reserve oil) 2 tablespoons oil from dried tomatoes About 2 cups fresh basil leaves, lightly packed Method: With an electric mixer or food processor, beat cream cheese, butter and parmesan cheese until very smoothly blended. Cut 4 tomatoes into thin strips; set aside. Whirl remain e oil) 2 tablespoons oil from dried tomatoes About 2 cups fresh basil leaves, lightly packed Method: With an electric mixer or food processor, beat cream cheese, butter and parmesan cheese until very smoothly blended. Cut 4 tomatoes into thin strips; set aside. Whirl remain With an electric mixer or food processor, beat cream cheese, butter and parmesan cheese until very smoothly blended. Cut 4 tomatoes into thin strips; set aside. Whirl remaining tomatoes, oil and about 1/2 cup of the cheese mixture until tomatoes are very smoothly pureed; scrape puree back into bowl with cheese mixture and beat to blend. Cover bowl and chill for about 20 minutes, or until firm enough to shape. Mound cheese on a platter. If made ahead, cover with and inverted bowl (don't let it touch the cheese) and chill up to 3 days; serve at room temperature. Arrange reserved tomato strips and basil leaves around torta. Sunset suggests spreading cheese on toast (they recommend toasted pita bread triangles) and topping with a basil leaf and a tomato strip American bourbon sherry wineD brown sugar Egyptian Kefta (Meatballs)B AppetizersC 4DV1 lb Ground lamb 1 ts Salt 1/2 ts Course ground pepper Watercress Chopped flat parsley Combine meat , salt and pepper, Form into 5 or 6 four inch ovals. Thread on skewer and grill 5 minutes until brown, turn and grill other side. Serve on a bed of watercress. Profusley sprinkle with chopped parsley. Accompany with pita bread. Middle Eastern`W1 lb Ground lamb 1 ts Salt 1/2 ts Course ground pepper Watercress Chopped flat parsley 1228c inaka@tdl.comd 10 mins.e 10 mins.f Recipe: Egyptian Kefta (Meatballs) Ingredients: 1 lb Ground lamb 1 ts Salt 1/2 ts Course ground pepper Watercress Chopped flat parsley Method: Combine meat , salt and pepper, Form into 5 or 6 four inch ovals. Thread on skewer and grill 5 minutes until brown, turn and grill other side. Serve on a bed of watercress. Profusley sprinkle with chopped parsley. Accompany with pita bread. 1 lb duck meat 2 tblsp oil 1 tsp salt 2 tblsp soy sauce 2 sticks celery 2 oz fresh mushrooms 4 oz frozen peas 1 cups stock 2 tsp cornstarch 3 oz split, toasted almonds Cut the duck meat into paper thin slices. Heat the oil, add the salt and duck and fry for about 5 minutes or until the meat is tender. Add the soy sauce and mix well. Wash and chop the celery; wash and thinly slice the mushrooms; add both to the pan with the peas, mix well and cook for 1 minute. Add the stock, bring to the boil and simmer for 5 minutes. Mix the cornstarch to a smooth paste with a little cold water, stir into the pan, bring to the boil, stirring all the time until slightlB(y thickened. Add the almonds and serve. Chinese` 1 lb duck meat 2 tblsp oil 1 tsp salt 2 tblsp soy sauce 2 sticks celery 2 oz fresh mushrooms 4 oz frozen peas 1 cups stock 2 tsp cornstarch 3 oz split, toasted almonds 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumg Mediumm flouryK flowers fluted follow followsW fondu fontina 1228c inaka@tdl.comd 30 mins.e 4 hrsf Highg Highm Recipe: Dynamite Chili With Beans Ingredients: 2 C water 1/2 C dried pinto beans, soaked overnight then drained 1 T oil or bacon drippings 1 onion, sliced 1/2 green bell pepper, cored, seeded and chopped 1 garlic clove, minced 2/3 lb boneless pork, cut into 1/2" cubes 1/3 lb beef stew meat, cut into 1/2" cubes 16 oz canned whole tomatoes, drained 2 T chili powder 1 diced green chile, Jalapeno or Serrano 1 tsp dried oregano, preferably Mexican, crumbled 2 tsp cumin 1/3 C dry red wine form a paste (optional) 1228c inaka@tdl.comd 30 mins.e 4 hrsf Highg Highm Easy Dim Sum Pork BunsB PorkC Roast pork: 1/4 cup firmly packed brown sugar 1/4 cup ketchup 2 tablespoons soy sauce 2 tablespoons hoisin sauce 1 tablespoon dry sherry 1 garlic clove, minced 1-1/2 pounds pork steaks (1/2-inch thick) Sauce: 1 tablespoon cornstarch 1 tablespoon dry sherry 10 mins.f Mediumg Mediumm h a main dish. Or, don't bother browning them, and serve in/with soup, or with stew. (Another method for shaping the noodles is to spread the mixture on a wooden board and cut off little pieces, dropping them in the boiling water and fishing them out quickly when they're done.) (Be prepared to write off your first few attempts at spaetzle, by the way. They are very labor-intensive, and a little miscalculation with the time in the hot water ca n ruin them. One joke I heard about them while in Switzerland: Man in restaurant to chef -- "These spaetzli are terrible!" Chef: "How dare you! I've been making them since before you were born!" Man: "Yes, but did you have to leave them in the water that long?!") Swiss`x3 c Flour; Unbleached 1 t Salt 1/4 t Nutmeg (optional) 4 Eggs; Large, Beaten 1/2 c (or more) Water 1/4 c Butter a inaka@cap.or.jp tomatillos unsweetened bakingchocolate white cabbage oz/120g chicken breast coarsely chopped oz/120g minced/ground roughly shaped 10-12 small oz/120g peeled prawns chocolate coated cream patties broken pieces pasilla chiles pieces filleted salmon tenderloins about water quarter-sized slices peeled ginger thick tenderloins about about about tablespoons stick unsalted butter tablespoons butter tablespoons flour tablespoons green pepper chopped\ tablespoons olive hoisin pepper tblsp chili powder tblsp chili powder tblspif desired tblsp white tblsp sauce sesame butter grated cheddar cheesex IGF1/2 C. Shortening 1 t. Vanilla 2/3 C. Undiluted Evaporated Milk 2 EggsK AmericanL 1 1/2 C. Sifted Cake Flour 1 1/4 C. Sugar 3 t. Baking Powder 1 t. Salt 1/4 C. Cocoa 1/2 C. Shortening 1 t. Vanilla 2/3 C. Undiluted Evaporated Milk 2 Eggsa 1228c inaka@tdl.comd 30 mins.e 30 mins.f Mediumg Highm Recipe: Dutch Cola Cream Cake Ingredients: 1 1/2 C. Sifted Cake Flour 1 1/4 C. Sugar 3 t. Baking Powder 1 t. Salt 1/4 C. Cocoa 1/2 C. Shortening 1 t. Vanilla 2/3 C. Undiluted Evaporated Milk 2 Eggs Method: Sift the flour, sugar, baking powder, salt and cocoa together and set aside. With an electric mixer, mix the shortening and vanilla for 2 mins. Then, add the evaporated milk, and eggs and mix for another 2 minutes. While mixing slowly, gradually mix in the dry ingredients. Bake hilled bowl. When stiff, add 1 t..dd 1 t. Combine water and beans in medium saucepan and bring to boil over medium high heat.Reduce heat and simmer until tender, about 1 hour.Heat oil in large skillet over med-high heat. Add onion, green pepper, and garlic. Saute until tender. Transfer to Dutch Oven and set aside.Add pork and beef to same skillet. Brown well. Stir into vegetables in Dutch Oven. Add beans and their liquid along with tomatoes and seasonings.Mix well, cover and simmer 1 hour.Add wine and cook, uncovered, 30 minutes.SBjeason with salt and pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken. 316 oz canned whole tomatoes, drained 2 T chili powder 1 diced green chile, Jalapeno or Serrano 1 tsp dried oregano, preferably Mexican, crumbled 2 tsp cumin 1/3 C dry red wine salt and fresh ground black pepper to taste 2 T prepared tortilla flour or masa harina, mixed with water to form a paste (optional) Mexican Chey sell cane molasses, and that tastes almost the same as dutch pancake syrup. Apple pancakes the same : first bake some fine chunks of apple and pour over the batter. These pancakes are great with applesyrup, but I'm not sure that't available in the States. Normal syrup or sugar and cinnamon will do as well I reckon. Dutch`P500 gr wheat flour 1 l milk 4 medium eggs 1 tsp salt 1 tblsp oil 1 tsp sugar 1228c inaka@tdl.comd 20 mins.e 10 mins.f Mediumg Mediumm Parmesan Dijon WingsB PoultryC 2 1/2 pounds wings, trimmed and separated 1 stick butter/margarine 7 teaspoons Dijon mustard 1 tablespoon garlic powder 2 teaspoons lemon juice 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon oregano 1/4 cup bread crumbs 1/4 cup parmesan cheese down on an ungreased cookie sheet. In a small bowl, beat the glaze ingredients until blended; brush over buns. Bake at 375 until golden brown. 8 sandwiches. 1 tablespoon peanut oil 1/2 cup chopped onion 1/2 cup chopped water chestnuts 1 tablespoon soy sauce 1 tablespoon hoisin sauce 1/2 cup chicken broth 1 (17.3-ounce) can Pillsbury Grands Refrigerated Buttermilk Biscuits Glaze: 1 teaspoon sugar 1 teaspoon water 1 egg white Chinese /3 lb boneless pork, cut into 1/2" cubes 1/3 lb beef stew meat, cut into 1/2" cubes 16 oz canned whole tomatoes, drained 2 T chili powder 1 diced green chile, Jalapeno or Serrano 1 tsp dried oregano, preferably Mexican, crumbled 2 tsp cumin 1/3 C dry red wine salt and fresh ground black pepper to taste 2 T prepBOared tortilla flour or masa harina, mixed with water to form a paste (optional) 1228c inaka@cap.or.jpd 30 mins.e 4 hrsf Highg Highm meyer karen karen haigh kcbbsf kellsaw minifie kentuckyZ kerry kevin kevin fisher minnesota kitchen klivens krister krister valtonen kuenzelsau lanza's leader lelandu linkoping living louisvilleZ lukins leader magazine magnifico nifico ifico ifico magazine magnifico ifico 0-89815-519-3 19851988 1992W 1993` bearnaise beaten beaten biscuits battered rockfish biscuits bread beets beggar's beggar's chicken beriani berries berry yeast rolls fudge betty's betty's peanut butter cookies beurre eurre beurre beurre beurre peanut butter cookies beurre mayonnaise mayonnaise salad dressing milkJ olive water parmesan cheese grated peanut butter extra virgin olive raisinsL sesame seeds cucumber slices cherries shortening sugar tahini water vegetable stock wesson kidney white cream mints broken chopped ortega chili peppers chicken serving pieces clove garlic clove garlic minced minced minced clove garlic minced clove garlic minced garlic clove garlic minced arlic minced clove garlic clove garlic clove garlic clove garlic water brown sugar butter 1/3-1/2 1/3-1/2 raisins 1/3-inch-thick raisins 1/3-inch-thick 1/3-inch-thick -thick thick 1/3-inch-thick raisins 1/3-inch-thick ch-thick 1228c inaka@tdl.comd 25 mins.e 50 mins.f Highg Mediumm Recipe: Easy Dim Sum Pork Buns Ingredients: Roast pork: 1/4 cup firmly packed brown sugar 1/4 cup ketchup 2 tablespoons soy sauce 2 tablespoons hoisin sauce 1 tablespoon dry sherry 1 garlic clove, minced 1-1/2 pounds pork steaks (1/2-inch thick) Sauce: 1 tablespoon cornstarch 1 tablespoon dry sherry 1 tablespoon peanut oil 1/2 cup chopped onion 1/2 cup chopped water chestnuts 1 tablespoon soy sauce 1 tablespoon hoisin sauce 1/2 cup chicken broth 1 (17.3-ounce) can Pillsbury Grands Refr naka@tdl.comd 25 mins.e 50 mins.f Highg Mediumm Easy Tea BiscuitsB Breads & MuffinsC ManyDQ2 c All purpose flour 3ts Baking powder 3/4 ts Salt 6 tb Shortening 1 c Milk 1/2 cup chopped water chestnuts 1 tablespoon soy sauce 1 tablespoon hoisin sauce 1/2 cup chicken broth 1 (17.3-ounce) can Pillsbury Grands Refrigerated Buttermilk Biscuits Glaze: 1 teaspoon sugar 1 teaspoon water 1 egg white VBring ham, beef, barley and beans to boil in about 30 fl oz water, and allow to simmer for about 2 hours. Add shredded cabbage and potatoes (other vegetables such as carrots and celery can be added if desired). After a further hour's cooking, thicken soup with cream previously blended with the flour, bring to the boil once more, and serve. Swiss` 8 oz Ham or smoked tongue 8 oz Stewing beef 5 1/2 oz Barley 2 oz Haricot beans 8 oz Diced potatoes 1 Small cabbage 3 T Cream 1 oz Flour 1228c inaka@tdl.comd 15 mins.e 3 hrsf Mediumg Mediumm English CrumpetsB Breads & MuffinsC 4 oz All-purpose flour 4 oz Bread flour 2 t Salt 1/4 oz Fresh yeast 1 t Sugar 1/2 pt Warm milk and water 1 T Vegetable oil 1/2 t Bicarbonate of soda 1/4 pt Warm water well blended. Add the rest of the milk, whisking constantly. Grate some nutmeg onto each cup of eggnog as it is served. (Or sprinkle nutmeg from the bottle) adding addition additionale additional dillweed garnishinge additional parmesan cheese adjust adobado adobo adorn advance sugar advance sugar sugar sugar afternoon ag311 ahead rosso alaskaC alaskan alaskan sourdough starter albacore alchohol American`k4 eggs 2 t. vanilla extract 1/4 cup superfine sugar 1 quart milk 1 whole nutmeg (used bottled if desired) 1228c inaka@tdl.comd 15 mins.e Nonef Highg Highm 1211t 946.4 Recipe: Egg Nog Ingredients: 4 eggs 2 t. vanilla extract 1/4 cup superfine sugar 1 quart milk 1 whole nutmeg (used bottled if desired) Method: In a large bowl, whisk together the eggs with the vanilla extract, sugar and 1 cup of the milk until the sugar is dissolved and the mixture is well blended. Add the rest of the milk, whisking constantly. Grate some nutmeg onto each cup of eggnog as it is served. (Or sprinkle nutmeg from the bottle) Additional Notes (if any): Recipe From: B inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ om/~inaka/inakasoft/ FPreheat oven to 400F. Combine flour, baking powder, and salt in a bowl. Cut in shortening using a pastry blender, 2 knives or a fork until mixture is crumbly. Add milk. Stir with fork just enough to moisten dry ingredients. Drop dough from a Tablespoon onto ungreased baking sheet. Bake for 10-12 minutes til lightly browned. British`R2 c All purpose flour 3ts Baking powder 3/4 ts Salt 6 tb Shortening 1 c Milk 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumg Mediumm Recipe: Easy Tea Biscuits Ingredients: 2 c All purpose flour 3ts Baking powder 3/4 ts Salt 6 tb Shortening 1 c Milk Method: Preheat oven to 400F. Combine flour, baking powder, and salt in a bowl. Cut in shortening using a pastry blender, 2 knives or a fork until mixture is crumbly. Add milk. Stir with fork just enough to moisten dry ingredients. Drop dough from a Tablespoon onto ungreased baking sheet. Bake for 10-12 minutes til lightly browned. Roast pork: 1/4 cup firmly packed brown sugar 1/4 cup ketchup 2 tablespoons soy sauce 2 tablespoons hoisin sauce 1 tablespoon dry sherry 1 garlic clove, minced 1-1/2 pounds pork steaks (1/2-inch thick) Sauce: 1 tablespoon cornstarch 1 tablespoon dry sherry Heat the oven to 375 degrees. Line a broiler pan with foil. In blender container or food processor, combine all roast pork ingredients except pork. Blend until smooth. Generously brush both sides of the the pork steaks, reserving the remaining sauce. Place the pork steaks on the foil-line pan; bake 30 minutes. Brush both sides of pork with remaining sauce and bake 10 to 20 minutes more until tender. Let cool. Finely chop the meat. In a small bowl, combine cornstarch and sherry. Bl auce 1 tablespoon hoisin sauce 1/2 cup chicken broth 1 (17.3-ounce) can Pillsbury Grands Refrigerated Buttermilk Biscuits Glaze: 1 teaspoon sugar 1 teaspoon water 1 egg white clovesF OA Egg RollsB AppetizersC 1 lb. chinese cabbage (Napa) 2 stalks celery 1/2 lb. cooked shrimp 1/2 lb. cooked pork or chicken livers 10 water chestnuts 1/3 cup bamboo shoots 1 tsp. salt 1 tsp. sugar PREPARATION: Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside to drain further. Parboil shrimp and fry or bake pork. Mince both. Shred water chestnuts and bamboo shoots. Mix all ingredients but egg together. Beat egg. Wrap filling in egg roll skins and seal with egg. COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain. (At this pos po KING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain. (At this po originally originally southern living cookbook oxidation palate patricia patricia murray county kerry ireland pennington penticton pierre pierre franey bryan miller seafood cookbook post-herald erald erald post-herald erald salonika post-herald t-herald egyptian egyptian kefta meatballs eightR enchiladas engadine engadine barley england english english crumpets english ketchup english muffin bread english muffins escade escade crema essence essence sun-dried tomatoes atoes matoes sence sun-dried tomatoes sun-dried tomatoes tomatoes atoes arbanzo garlico garlic scallions limeo ghanoogeb ghanoush ginger gobiF grape gratin greek] greens groseilles habaneroo hainanese harriet health heartsT horseradisht hummus hummus taheeni hungarian^ hunkar hunkar begendi large beatenJ lightly beaten~ separate whites separate yellow white separated fillets chicken soybean cakes hokkien taukwa florets broccoli blanched cooled fresh dried kaffir leaves gallons chicken stock garlic cloves chopped garlic cloves finely chopped garlic cloves finlely chopped garlic cloves minced finlely chopped chopped thick slicesy blackberries about quarts liters chicken pieces extra chuck chili grind green chilis small cucumbers bottom round roast flank steak skinless boneless chicken medium potatoesx medium onions medium sweet peppers roasted medium-size potatoes <4 hard-boiled large eggs, peeled and chopped 2 tablespoons mayonnaise 2 tablespoons sour cream 2 tablespoons minced fresh herbs such as parsley, chives, and/or tarragon 1 scallion, minced 2 teaspoons fresh lemon juice, or to taste 1 teaspoon Dijon mustard a pinch freshly grated lemon zest 8 slices whole-grain bread In a bowl stir together all ingredients except bread with salt and pepper to taste until combined well. Make 4 sandwiches, pressing bread slices together gently. American =4 hard-boiled large eggs, peeled and chopped 2 tablespoons mayonnaise 2 tablespoons sour cream 2 tablespoons minced fresh herbs such as parsley, chives, and/or tarragon 1 scallion, minced 2 teaspoons fresh lemon juice, or to taste 1 teaspoon Dijon mustard a pinch freshly grated lemon zest 8 slices whole-grain bread Gourmet May 1994 20 mins.e Nonef Mediumg Mediumm mint restaurants refrigerate them and finish the cooking process as needed.) When cool, drop again into hot oil and fry until golden brown. Makes 10. The two-stage deep frying method is actually a professional Chinese chefs' secret. It assures that the inside will be moist and not overcooked (as anything overcooked becomes dry) and the outside will be crisp. GjLiberal dash pepper 1/2 tsp. light soy sauce 1/4 tsp. sesame oil 1 beaten egg 10 egg roll skins 3 cups oilK Chinese 1 lb. chinese cabbage (Napa) 2 stalks celery 1/2 lb. cooked shrimp 1/2 lb. cooked pork or chicken livers 10 water chestnuts 1/3 cup bamboo shoots 1 tsp. salt 1 tsp. sugar Liberal dash pepper 1/2 tsp. light soy sauce 1/4 tsp. sesame oil 1 beaten egg 10 egg roll skins 3 cups oil Beverly Lee 45 mins.e 10 mins.f Highg Highm Egg Salad SandwichesB AppetizersC Italian Olive Oil 1 Large Onion (chopped) 1 Bell Pepper (chopped) Whole Head of Garlic (minced) 3 or 4 bay leaves ca. 2 tblsp Oregano ca. 2 tblsp Basil ca. 2 tblsp Salt ca. 2 tblsp Sugar 2 12oz cans Tomato Paste 4 24oz cans Tomato Puree 2 24oz cans Whole Tomatoes Meatballs: 1 lb hamburger 4 cloves of garlic 1 tsp of oregeno 1 tsp of basil 1 1/2 cup of bread crumbs 1 cup of parmeasan cheese Veg oil (cover bottom of heave frying pan about 1 inch) inaka@tdl.com 45 mins.e 5 hrsf Highg Highm Spaghetti With Roasted EggplantB PastaC 1 to 1 1/4 lbs. eggplant, trimmed and halved lengthwise 1/3 cup olive oil 1 onion, minced 2 large garlic cloves, minced 1 (28 oz.) can crushed tomatoes in puree salt and pepper 2 tablespoons minced fresh basil leaves 1 lb. spaghetti parmeasan cheese Veg oil (cover bottom of heave frying pan about 1 inch) inaka@tdl.com 30 mins.e 40 mins.f Highg Highm Recipe: Spaghetti With Roasted Eggplant Ingredients: 1 to 1 1/4 lbs. eggplant, trimmed and halved lengthwise 1/3 cup olive oil 1 onion, minced 2 large garlic cloves, minced 1 (28 oz.) can crushed tomatoes in puree salt and pepper 2 tablespoons minced fresh basil leaves 1 lb. spaghetti Method: Preheat oven to 400 degrees. Arrange eggplant, cut-side down, on an oiled baking sheet and bake until tender, about 20 to 25 minutes. Let cool, remove the skin, and coarsely chop the pulp. In a salted water. Cook noodles in the water about 5 minutes or until they rise to the surface. Lift noodles out and drain on paper towels. Brown noodles in melted buteggplant, trimmed and halved lengthwise 1/3 cup olive oil 1 onion, minced 2 large garlic cloves, minced 1 (28 oz.) can crushed tomatoes in puree salt and pepper 2 tablespoons minced fresh basil leaves 1 lb. spaghetti a minsO 35mins minsL Mediumg Highj>If you have any questions, please send email to: inaka@tdl.comm This program is shareware. Please browse this template as long as you wish. However, if you wish to edit, delete, or add your own recipes, you must register this product. However, registration is only $10 Please click above, to view the REAL recipes. To find out how to register, please browse the accompanying manual, or check our web site. This collection contains 1,001 recipes already entered in for your convenience! Check us out on the web! http://www.tdl.com/~inaka/B inakasoft/ ecipes. Sorry...However, by registering this product, you will be able to do EVERYTHING! (Including, the ability to delete recipes, which means you can delete this annoying shareware message. Again, sorry...) """""" """""" http://www.tdl.com/~inaka/B inakasoft/ 1229c inaka@tdl.comd 1 hr & 15 mins.e 30 mins. zucchini zucchini bread appetizers batter optional sauce bean-threadW beansI beansprouts beatenJ beaters beatingW beautyo becauseo become beefR steak 800gr tenderloin beerR parsley pasta peppers philippines planet please preserve questions recipes salmon salty sandwich sauce skirt skirt steak flank steak smaller steak strong absolute these thicker drink carries highly coveted computer cuisine all-t sauce don't expect cling pasta hands chicken marinade planet through tortillas triangles vinegar warm-weather while salt Cover and simmer at least 30 minutes, stirring frequently. Put in blender. Spaghetti and Meatballs SauceB SaucesC 8e has shown that you don't want to add too much rosemary (a tsp. is probably enough, and a Tbsp. too much), but it does fine with lots of oregano and a goodly amount of thyme. Also, it keeps really well in the refrigerator and freezes quite successfully. Italian u2 28-oz cans of tomatoes (I tend to like diced, but whole, pureed,or any combination work fine) 1 3-oz (the smallest you can find) can tomato paste 1 medium-sized onion 3 or so cloves garlic, or to taste (optional: a smallish, say 1 x 1/ inch, chunk of ginger) 1 bay leaf oregano, thyme, rosemary (dried or fresh) (marjoram, basil are also possible) oil for sauteeing 1228c inaka@cap.or.jpd 25 mins.e 30 mins.f Highg Mediumm Spaghetti and Meatballs SauceB SaucesC quart blackberries quart quart whole tomatosa quart raspberries quart strawberries quart water quick shake worcestershire pepper diced pepper sliced jalapeno pepper seeds minced pepper pepper diced regular sized creamed celery chopped ketchup celery chopped chopped creamed ground cooked halibut pieces hamburger cheese shredded large shrimp ground linguine shrimp medium shrimp peeled preferred melted cooled clarified unsalted butter mushrooms mushrooms sliced beans onions plain flour beans scallops scallops rinsed drained scallops scallops onions onions onions 3 minutes until the other side i just colored. If the crumpet batter is set but sticks slightly in the ring, push it out gently with the back of a wooden spoon. Wipe, grease and heat the rings for each batch of crumpets. If serving immediately, wrap the crumpets in a cloth and keep warm between batches. Butter generously and serve at once. If reheating, toast the crumpets under the grill, cooking the smooth surface first and then the top so that the butter will melt into the holesD British` 4 oz All-purpose flour 4 oz Bread flour 2 t Salt 1/4 oz Fresh yeast 1 t Sugar 1/2 pt Warm milk and water 1 T Vegetable oil 1/2 t Bicarbonate of soda 1/4 pt Warm water 1228c inaka@tdl.comd 20 mins.e 2 hrs & 30 mins.f Mediumg Highm English KetchupB PreservesC bubbles. Using an oven glove for protection, lift off the ring, and if the base of the crumpet is pale gold, flip it over and cook for another would oken into pieces (about 7 1/2 quarts) 1 cup (1/4 liter) salt 2 1/2 cups (625 ml) vinegar 20 salt anchovies 1 teaspoon (5 ml) ground mace 1 teaspoon (5 ml) ground cloves 1 tablespoon (15 ml) pepper 1 slice fresh ginger 1 1/2 cups (375 ml) shallotssliced 1228c inaka@tdl.comd Overnighte 3 hrsf Mediumm Recipe: English Ketchup Ingredients: 6 lbs (3 kg) mushrooms broken into pieces (about 7 1/2 quarts) 1 cup (1/4 liter) salt 2 1/2 cups (625 ml) vinegar 20 salt anchovies 1 teaspoon (5 ml) ground mace 1 teaspoon (5 ml) ground cloves 1 tablespoon (15 ml) pepper 1 slice fresh ginger 1 1/2 cups (375 ml) shallots sliced Method: Mix the mushrooms with the salt in a blow cover and let them stand for nine days stirring once or twice a day. Put them into a stoneware crock cover tightly and nd mace 1 teaspoon (5 ml) ground cloves 1 tablespoon (15 ml) pepper 1 slice fresh ginger 1 1/2 cups (375 ml) shallots sliced Method: Mix the mushrooms with the salt in a blow cover and let them stand for nine days stirring once or twice a day. Put them into a stoneware crock cover tightly and F for 25 minutes. Remove from pans immediately and cool. British sh Preheat oven to 400 degrees. Arrange eggplant, cut-side down, on an oiled baking sheet and bake until tender, about 20 to 25 minutes. Let cool, remove the skin, and coarsely chop the pulp. In a skillet over medium heat, warm th oil until hot. Add the onion and garlic and cook, stirring, for 3 minutes. Add the tomatoes and simmer, stirring occasionallly, for 10 to 12 minutes, or until thick. Add the chopped eggplant, salt, and pepper, and simmer, stirring occasionally, for 5 minutes, or unB til heated through. Stir in basil. Keep sauce warm. Bring a large saucepan of salted water to a boil. Add spagetti and cook until ready. Drain; transfer to bowl and toss gently with the sauce. Italian` 1 to 1 1/4 lbs. eggplant, trimmed and halved lengthwise 1/3 cup olive oil 1 onion, minced 2 large garlic cloves, minced 1 (28 oz.) can crushed tomatoes in puree salt and pepper 2 tablespoons minced fresh basil leaves 1 lb. spaghetti cucumber salad fried noodles fried noodles pasta noodles salmon parcels spring rolls tomyung chicken icken chicken chicken chicken chicken 6 lbs (3 kg) mushrooms broken into pieces (about 7 1/2 quarts) 1 cup (1/4 liter) salt 2 1/2 cups (625 ml) vinegar 20 salt anchovies 1 teaspoon (5 ml) ground mace 1 teaspoon (5 ml) ground cloves 1 tablespoon (15 ml) pepper 1 slice fresh ginger 1 1/2 cups (375 ml) shallots sliced Mix the mushrooms with the salt in a blow cover and let them stand for nine days stirring once or twice a day. Put them into a stoneware crock cover tightly and set hte crock in a pan of water. Cook over low heat for three hours. Strain the mushrooms through a sieve into a pot and add the remaining ingredients to the juice -- the proportions given for 5 cups of mushroomliquid then strain it through a jelly bag.. Keeping the pot covered boil together over low heat until the liquid is reB]duced by half Bottle the ketchup and cover. Process. Makes about 2 1/2 pints (1 1/4 liter). British ape and (using the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2~ 1 3/4 inch thick. Shape each one into a round with straight sides. Put onto a greased baking sheet. Cover (I use greased plastic wrap) and put in a warm place to prove for 30-40 minutes or until springy to the touch. Leave room for expansion and be careful not to over-prove, as the muffins will get flabby and lose their shape. Warm and grease the bakestone lightly. Lift the muffins carefully o "nto the bakestone and cook over very moderate heat for 8-10 minutes until pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep warm if cooking in batches. To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter. British`u1 lb All-purpose or bread flour 1 t Salt 1 1/2 T Dry yeast 1 t Sugar 8 fl Warm milk and water 2 oz Butter, melted 1228c inaka@tdl.com Z`{2 pkgs yeast 6 cups flour (5 for microwave) 1 Tbsp sugar 2 tsp salt 2 cups milk 1/4 tsp baking soda 1/2 cup water cornmeal 1228c inaka@tdl.comd 1 hr & 15 mins.e 25 mins.f Lowj3My favorite way to eat this is with lots of butter!m Recipe: English Muffin Bread Ingredients: 2 pkgs yeast 6 cups flour (5 for microwave) 1 Tbsp sugar 2 tsp salt 2 cups milk 1/4 tsp baking soda 1/2 cup water cornmeal Method: Combine 3 cups flour, yeast, sugar, salt, and soda. Heat liquids until very warm (120-130 F). Add to dry mixture; beat well. Stir in rest of flour to make a stiff batter. Spoon into 2 loaf pans that have been greased and sprinkled with cornmeal. Cover; let rise in warm place for 45 minutess. Bake at 400 F for 25 minutes. Remove from pans immediately and cool. Additional Notes: My favorite way to eat this is with lots of butter! Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ lour. Mix the egg, milk and the second measure of flour together in a shallow dish. Dip the floured fish into this batter. Deep fry until done (about 3 minutes). Drain. Serve hot along with the chips and vinegar to sprinkle as desired. A0Chips: 2 Medium Potatoes Water Salt to taste British Fish: 1/3 Cup Flour 1 lb Fish Fillets Vinegar to taste 1/4 tsp Salt 1/8 tsp Pepper 1/4 Cup Flour 1 Egg, Slightly Beaten 1/3 Cup Whole Milk Chips: 2 Medium Potatoes Water Salt to taste 1228c inaka@tdl.comd 45 mins.e 20 mins.f Highg Highm alt and pepper. Dip in the first measure of frinkle with salt and pepper. Dip in the first measure of f and knead, working a little more flour if necessary to make the dough easier to shape. Round up the dough, roll into a thick sausage everyday fabulous fabulous fudge sauce fajitas fajitas fajitas falafel falafel sauce fallomU famous[ fantasia fantasy fashioned felafel lafel echli carnival treats basel felafel felafel fasnachtskiechli carnival treats basel felafel elafel felafel garbanzo garlico garlic scallions limeo ghanoogeb ghanoush ginger gobiF grape gratin greek] greens grill groseilles habaneroo hainanese harriet health heartsT horseradisht hummus hummus taheeni hungarian^ hunkar hunkar begendi bunch chinese chives pieces purpose flour all-purpose flour blueberries confectioners sugar l-purpose flour blueberries blueberries cornflakes dashi stock defatted chicken broth canned broth bouillon cubes lentils beans finely chopped onion flour flour whole wheat 50/50 whole wheat fresh breadcrumbs granulated sugarZ grated cheese green peppers cored seeded chopped parmigiano parseley parselyy parsleyC parsley chopped parsley tastea tastea tastea chopped parsley tastea Make topping: Preheat oven to 375 F. and butter a 10- by 2-inch cake pan. In a small saucepan melt butter with brown sugar and rum over moderate heat, stirring occasionally. Spread rum mixture evenly in pan and arrange peach slices on top. Make cake batter: In a bowl whisk together flour, baking powder, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Beat in egg until combined. Add half of flour mixture and beat until jus vt combined. Add 1/2 cup milk and beat until just combined. Repeat procedure with remaining flour mixture and milk. Spread batter evenly over peaches and bake in middle of oven until a tester comes out clean, about 40 minutes. Immediately invert cake onto serving plate, leaving pan on top of cake 30 minutes. Carefully remove pan and serve cake warm or at room temperature. american hungarian mushroom magyaros gombaleve hungarian indian tandoori wings indonesian indonesian chicken italian cream vegetable carpaccio rucola yogurt sauce vinegar mustard artichoke sauce virginia's famous pickles world championship chili 6 fresh mild green chilies (roasted and peeled) 3 tablespoons butter (room temp) 3 tablespoons all-purpose flour 2 cups sour cream 1 cup Half & Half 1 clove garlic (minced) Salt and pepper (white pepper is best) Combine 3 tablespoons each of butter and flour in small bowl and blend to smooth paste. Whisk sour cream and Half & Half in heavy medium size saucepan.Stir in garlic, salt and pepper. Place over medium heat and bring to a boil. Whisk in butter mixture, 1 tablespoon at a time. Reduce heat to low and let mixture simmer for 15 minutes. Saute fish in butter, dredged in flour. Saute until half cooked, about 2 minutes per side. Remove from heat. Preheat oven to 350 degrees. Arrange fill 5 mins.e 20 mins.f Highg Highm Escade Con CremaB FishC white white lightly beaten white possibly unecessary white stiffly beaten whiteslightly beaten yolkY large lightly beaten envelope tartar sauce tomato 1/2-inch firm-ripe mango peeled diced free-range fresh jalapeno pepper minced fresh canned jalapeno pepper minced pepper minced fresh canned jalapeno pepper minced frying chicken fully banana ground black pepper ground white pepper cucumbers pickles gallon washed sliced tomatoes garlic clove garlic clove finely chopped garlic clove minced garlic clove peeled garlic clove thinly sliced "ets in baking dish. Melt1 tablespoon butter, add chilies and mushrooms. Cook 5 minutes. Spoon mushroom mixture over top. Top with sour cream mixture. Sprinkle with shredded cheese. Bake until cheese is melted and fish is cooked, about 10 minutes. Do not overcook. Serve immediately. 3 pounds fish fillets (floured) 3/4 stick butter 6 large mushrooms (sliced) 1 cup monterey jack cheese (shredded) 1 cup cheddar cheese (shredded)K Mexican j6 fresh mild green chilies (roasted and peeled) 3 tablespoons butter (room temp) 3 tablespoons all-purpose flour 2 cups sour cream 1 cup Half & Half 1 clove garlic (minced) Salt and pepper (white pepper is best) 3 pounds fish fillets (floured) 3/4 stick butter 6 large mushrooms (sliced) 1 cup monterey jack cheese (shredded) 1 cup cheddar cheese (shredded) 1228c inaka@tdl.comd 30 mins.e 15 mins.f Highg Highm Essence of Sun-Dried TomatoesB SaucesC About 2 cups canned tomatoes Juice of 1 lemon 3 cloves garlic, put through a garlic press 1 Tbs. finely chopped parsley 1 tsp. brown sugar Chili sauce to taste (1/2 tsp. makes a mild sauce; 1 tsp., a hot one) Salt to taste #A: Recipes for an Arabian Night Recipes for an Arabian Night 10 mins.e 30 mins.f Recipe: Falafel Hot Sauce Ingredients: About 2 cups canned tomatoes Juice of 1 lemon 3 cloves garlic, put through a garlic press 1 Tbs. finely chopped parsley 1 tsp. brown sugar Chili sauce to taste (1/2 tsp. makes a mild sauce; 1 tsp., a hot one) Salt to taste Method: Put all the ingredients into a small, heavy pan, bring to the boil, and simmer uncovered until the tomatoes break up (about 30 minutes). Adjust the seasoning and allow to cool. Makes 2 cups. Additional Notes (if any): :). Adjust the seasoning and allow to cool. Makes 2 cups. lettuce, and tomatoes. Filling II: One half cup each of walnuts, almonds and hazel- nutsmoistened slightly with sugar sirup or honey and flavored with cinnamon and sugar. Filling III:Cooked chopped meat or chicken seasoned with chopped onions, parsley and bound with a slightly beaten egg. Middle Eastern Pastry: 3 cups pastry flour 3/4 cup water 1/2 Tbsp. butter 1/2 tsp. salt Filling I: 1/2 Ib. cream or cottage cheese 2 Tbsp. butter 1 egg 1/4 cup milk 1/4 cup chopped parsley Filling II: One half cup each of walnuts, almonds and hazel- nutsmoistened slightly with sugar sirup or honey and flavored with cinnamon and sugar. Filling III:Cooked chopped meat or chicken seasonBFed with chopped onions, parsley and bound with a slightly beaten egg. 1228c inaka@tdl.comd 30 mins.e 25 mins.f Highg Highm Upper Michigan PastiesB Pies (Meals)C 1228c Julia Childsd 25 mins.e Nonef Recipe: Essence of Sun-Dried Tomatoes Ingredients: 1 C (moderately packed) sun-dried tomatoes (if oil-packed, drain and reserve the oil) 2 cloves garlic, peeled 2 tsp drained capers 1 Tbl coarsely chopped fresh basil (or 1 1/2 tsp dried) 1 1/2 Tbl olive oil (use reserved oil from oil-packed tomatoes, if you used them) 1 Tbl red wine vinegar. Method: Place tomatoes, garlic, capers and basil in bowl of food processor. Process just until mixture is chopped, NOT pureed. Add oil d capers 1 Tbl coarsely chopped fresh basil (or 1 1/2 tsp dried) 1 1/2 Tbl olive oil (use reserved oil from oil-packed tomatoes, if you used them) 1 Tbl red wine vinegar. Method: Place tomatoes, garlic, capers and basil in bowl of food processor. Process just until mixture is chopped, NOT pureed. Add oil acked tomatoes, if you used them) 1 Tbl red wine vinegar.K Italian a1 cup cooked, flaked crab 1 8oz. package cream cheese, softened 1 teaspoon lemon juice 2 dashes worcestershire sauce 1/4 teaspoon basil 1/4 teaspoon garlic powder 2 green onions, minced 1/8 teaspoon lemon pepper 24 large mushrooms 1/2 cup cheddar cheese, grated 2 tablespoons freshly grated parmesan cheese (Shrimp could be substituted for crab.) e. Mix together. Serve on a bed of lettuce or in a tomato rose. Additional Notes: Recipe From: inaka@tdl.com ----------------------B -------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ irring constantly, until gravy is thicken. Serve with chicken. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using 1 C (moderately packed) sun-dried tomatoes (if oil-packed, drain and reserve the oil) 2 cloves garlic, peeled 2 tsp drained capers 1 Tbl coarsely chopped fresh basil (or 1 1/2 tsp dried) Place tomatoes, garlic, capers and basil in bowl of food processor. Process just until mixture is chopped, NOT pureed. Add oil and vinegar and pulse food processor just until mixture is combined. Place in covered jar and store in refrigerator. Will keep indefinitely. Let it come to room temperature before using. She suggests the following uses for this: Sandwich spread Add to tomato-based pasta sauce Mix together with pesto and toss with fetuccini or other pasta Spread on crackers, or rBKaw zucchini sliced into rounds Mock pizza, with English muffins and cheese. Gr1 1/2 Tbl olive oil (use reserved oil from oil-packed tomatoes, if you used them) 1 Tbl red wine vinegar.K Italian Essence of Sun-Dried TomatoesB SaucesC middleQ middle easternQ tomatoes vietnamese yougoslavian pepper taste pepper rosemary thyme penne peppe peppe 2 Tablespoons oil 1 1/2 lbs boneless, skinless chicken breasts and thighs cut in thin slices 1 large onion, cut in slivers from pole to pole 1 green bell pepper, cut in slivers pole to pole 1 red bell pepper, cut (you guess it) in slivers pole to pole 4 cloves garlic, finely chopped In a large wok, warm the oil. Cook the chicken slices until done, stir regularly. Add everything except tortillas. Mix well. Cook covered. Stir every few minutes. It's done when the peppers are tender and the vegetables are starting to get browned in spots. Serve with warmed flour tortillas. (I warm them individually in the microwave for 20 secs.) Additional toppings for the fajitas can include salsa, sour cream, avacados, and tomatos. To me cheese is a sacrilege; but, to each hisBE own. If tortillas are not handy, use pita halves. They work great. ultryC anican Place the first 3 ingredients into a 4 cup pyrex measuring cup (or tall sided microwave safe container). Whisk the dry ingredients together until thoroughly mixed and no trace of lumps exists. Add 1/2 cup + 3 tablespoons boiling water to the dry ingredients and whisk until smooth. Microwave on HIGH for 4 minutes or until quite thick ,stirring midway. Keep a careful watch on it.It should not overflow but it will boil up quite a lot. Remove from microwave and stir in vanilla.Serve. This sauB ce refrigerates to an even thicker consistency for use as a cold chocolate sauce or as a dip for sliced fruit and can be reheated to serve hot again. American`{3/4 cup soft brown sugar 1/2 cup unsweetened cocoa 1 tblsp cornstarch 1/2 cup plus 3 tblsp boiling water 1 tsp vanilla 1228c inaka@tdl.comd 5 mins.e 5 mins.f Highg aA Fajitas IB PoultryC Combine marinade ingredients in a large glass baking dish. Peel the fatty membrane from both sides of the skirt Steak. This requires a very sharp knife. Add meat to marinade and marinate for at least 4 hours, preferably overnight. Keep it in the refrigerator if you marinate overnight. Make the pico de gallo: combine all of the ingredients in a small serving bowl. Slice the yellow onions into 1/4-inch slices, and cut each slice into a semicircle. Grill the meat until it is cooked slight ly less than the way you like it. Meanwhile, saute' the onions in the oil until they are soft. Use a large frying pan that will have enough room for the meat later. After removing the meat from the grill, slice it into strips that are cut across the grain. The strips should be 3-4 inches long and 1/4 inch thick. Add the strips to the onions in the pan, and fry for another minute or two. Place on the table the pan full of meat, the bowl of pico de gallo, a basket with the tortillas, a bow brushesW brushing buchweizen budweiser bulgar bulgur bunchY bunch cashews shews sugar syrup canned pineapple toasted almond slivers unsalted roasted peanuts water water whipping cream white flour fresh orange juice cuptomato paste graham cracker crumbs granulated sugar chinese cabbage chopped blanched boiling water cooked frozen broccoli diced roast recipe sirloin ground ground ground ounce sweet vermouth water ounce sweet vermouth Falafel Hot SauceB SaucesC ManyD About 2 cups canned tomatoes Juice of 1 lemon 3 cloves garlic, put through a garlic press 1 Tbs. finely chopped parsley 1 tsp. brown sugar Chili sauce to taste (1/2 tsp. makes a mild sauce; 1 tsp., a hot one) Salt to taste Put all the ingredients into a small, heavy pan, bring to the boil, and simmer uncovered until the tomatoes break up (about 30 minutes). Adjust the seasoning and allow to cool. Makes 2 cups. Middle Easterntomatoes Juice of 1 lemon 3 cloves garlic, put through a garlic press 1 Tbs. finely chopped parsley 1 tsp. brown sugar Chili sauce to taste (1/2 tsp. makes a mild sauce; 1 tsp., a hot one) Salt to taste Put all the ingredients into a small, heavy pan, bring to the boil, and simmer uncovered until the tomatoes break up (about 30 minutes). Adjust the seasoning and allow to cool. Makes 2 cups. Middle Eastern e tortillas, a bow 2 Tablespoons chili powder 3 teaspoons ground cumin 1 teaspoon black pepper ground red pepper (to taste) salt (to taste) flour tortillasK Mexican 2 Tablespoons oil 1 1/2 lbs boneless, skinless chicken breasts and thighs cut in thin slices 1 large onion, cut in slivers from pole to pole 1 green bell pepper, cut in slivers pole to pole 1 red bell pepper, cut (you guess it) in slivers pole to pole 4 cloves garlic, finely chopped 2 Tablespoons chili powder 3 teaspoons ground cumin 1 teaspoon black pepper ground red pepper (to taste) salt (to taste) flour tortillas 1228c inaka@tdl.comd 30 mins.e 15 mins.f Mediumg MediumjhMy grocer carries "fajita tortillas". These are smaller and thicker than ones I would use for burritos.m Fajitas IIB BeefC 3 lb skirt steak 2 large yellow onions 2 Tbsp vegetable oil 16 flour or whole-wheat tortillas 2 cups grated cheese 3 cups guacamole sherry dry-roasted dry-tasting dryed dry-roasted dry-tasting dryed asting dryed tblsp fresh juice taste tblsp ground tblsp olive tblsp sugar tblsp tomato pasteS tblsp water tblsp tomato pasteS tblsp tomato pasteS tblsp sugar tblsp sugar tblsp olive tblsp sugar Heat oil and garlic over medium heat for 3 minutes. Add parsley and shrimp and cook for 2 minutes over medium-high heat. Add the wine and cook until the shrimp are done, about 3-5 minutes (do not overcook). Add salt and pepper to taste. American` 2 lbs fresh shrimp, cleaned and deveined 1/4 cup olive oil 4 garlic cloves, finely chopped 1/2 cup packed freshly chopped parsley 1/2 cup dry white wine salt and pepper to taste inaka@tdl.com 20 mins.e 5 mins.f Shrimp Moutarde SeafoodC 4D<Shrimp Garlic Shallots Butter White wine Cream Dijon mustard %l with the guacamole, and a bowl with the grated cheese. You may wish to provide picante sauce in addition. Each person makes their own fajita by taking a tortilla, spooning some of the meat onto it, then adding their choice of each of the other ingredients in whatever combination they want. Pico De Gallo: 1/2 cup fresh cilantro, chopped 2 scallions, chopped (green onions) 2 large tomatoes, chopped 1 tsp garlic, minced Marinade: 1 cup lime juice 1 Tbsp ground black pepper 2 Tbsp garlic, minced Mexican e choose to put sour cream on their fajitas. Pico De Gallo: 1/2 cup fresh cilantro, chopped 2 scallions, chopped (green onions) 2 large tomatoes, chopped 1 tsp garlic, minced Marinade: 1 cup lime juice 1 Tbsp ground black pepper 2 Tbsp garlic, minced 1228c inaka@tdl.comd Overnighte 15 mins.f Mediumj Skirt Steak is flank steakm Recipe: Fajitas II Ingredients: 3 lb skirt steak 2 large yellow onions 2 Tbsp vegetable oil 16 flour or whole-wheat tortillas 2 cups grated cheese 3 cups guacamole Pico De Gallo: 1/2 cup fresh cilantro, chopped 2 scallions, chopped (green onions) 2 large tomatoes, chopped 1 tsp garlic, minced Marinade: 1 cup lime juice 1 Tbsp ground black pepper 2 Tbsp garlic, minced Method: Combine marinade ingredients in a large glass baking dish. Peel the fatty membrane from both sides of th rated cheese 3 cups guacamole Pico De Gallo: 1/2 cup fresh cilantro, chopped 2 scallions, chopped (green onions) 2 large tomatoes, chopped 1 tsp garlic, minced Marinade: 1 cup lime juice 1 Tbsp ground black pepper 2 Tbsp garlic, minced Method: Combine marinade ingredients in a large glass baking dish. Peel the fatty membrane from both sides of th allo, a basket with the tortillas, a bow 1228c inaka@tdl.comd 25 mins.e 2 hrsf Highg Highm Recipe: Yucatan Leg Of Lamb Ingredients: 1 whole leg of lamb (approx. 6.5 pounds) 1.5 tblsp cumin seeds 3 tblsp black peppercorns 3 tblsp dried orregano leaves 3 tblsp dried thyme leaves 0.5 tsp sea salt (I use regular salt) 3-4 dried chipotle chile (essential - these are smoked jalapeno) 3 tblsp olive oil 8-10 prickly pear cactus pads (optional - these are sold as nopales) 6 cups reserved lamb stock (I use beef stock with equally good results) salt and pepper to taste Method uffinsC 6Dt3 Eggs 1 C. Vegetable Oil 1 1/2 C. Sugar 3 Medium Zucchini (grated and well drained) 2 t. Vanilla 2 C. Sifted Flour duce over high heat, stirring occasionally, until stock is reduced by two-thirds. Adjust seasoning. Carve lamb and serve on the platter with rice, garnish with cactus pads and spoon sauce over meat. Note:Lamb can marinate overnight in the refrigerator, covered with plastic wrap. It is important to let it sit gano, and thyme over medium heat to release their flavours. Stir frequently and remove when they turn brown and start to smoke. Add salt and one broken chipotle chili, and grind the mixture into a fine powder in a clean coffee grinder. Rub lamb with olive oil and then coat uniformly with generous amounts of the spice mixture. Place on a rack in a shallow roasting and roast for 1 hour and 15 minutes - until a meat thermometer registers an internal temperature of 120 F. Rasie heat to 450 F to brown exterior for 5 to 10 minutes (the meat thermometer is important to judge the doneness of the meat). The internal temperature should rise to 130 F. Remove from oven and let rest for 15 min. before carving to allow the meat juices to be reabsorbed. While the lamb is roasting, wash the prickly pear cactus pads in cold water, after removing the thorns with a paring knife, brush with olive oil and sprinkle with salt and pepper. Grill over a low charcoal fire or under a broiler f HE TIME TO ADD THE WINE, ABOUT 1/2 TO 1 CUP. STIR IN THE ONION SOUP. DRAIN THE JUICE FROM THE MUSHROOMS INTO THE MEAT MIXTURE. REMOVE THE MUSHROOMS FROM THE PAN AND PLACE ON CUTTING BOARD. CHOP THEM INTO MEDIUM TO SMALL PIECES , NOW ADD THEM TO THE MEAT. ALSO DRAIN THE JUICE FROM THE STEWED TOMATOES INTO THE MEAT MIXTURE. REMOVE THE TOMATOES FROM THE CAN PLACE ON THE CUTTING BOARD AND CHOP INTO MEDIUM SIZE PIECES, NOW ADD TO MEAT. ADD TOMATO PASTE AND TOMATO SAUCE TO THE MEAT C MIXTURE (MORE PASTE WILL MAKE A THICKER SAUCE). LET SAUCE COOK FOR AT LEAST 10 TO 15 MINUTES. COOK PASTA ACCORDING TO BOX DIRECTIONS.MIX PASTA, SAUCE AND PARMESAN CHEESE TOGETHER. E N J O Y !!!!!!!!! OREGANO PASTA - SPAGHETTBDI ROSEMARY WATER PARSLEY 1228c inaka@cap.or.jpd 1 Houre 30 mins.f Mediumm 1211umk 0/0/1 chopped fresh cilantro chopped mintX cinnamonL cloves coriander seeds cornstarch cream tartar crushed oregano cumin dijon mustard dijon mustard little double acting baking powder drained capers dried whole oregano mustard vermouth finely grated gingerroot flour fresh grated ginger fresh juice fresh parsley chopped fresh parsley minced garlic finely chopped garlic minced garlic powderD ginger ginger garlic minced garlic minced minced large large lettuce leaves large potatoes large round tortilla chips large-shredded pound boneless chicken breasts strips pound butter pound carrots sliced thinly about pound chicken wings pound conectionary sugar pound confectioners sugar pound dried black beans overnight pound beansr pound crumbled pound tomatoes seeded coarsely chopped pound white fillets vernight water water degrees washed/cleaned black beans water^ water vinegar water shortening whipping cream whipping cream rshire sauce pickles d'huile pepins raisins dried chili peppers whatever garlic cloves minced jalapeno peppers seeded minced whites yolks eggsN beaten large lightly beaten substitute equivalent beaters separated slightly beaten unbeatenL beaten feuilles gelatine firm-ripe peaches heavy cream margarine miniature marshmallows onion chopped vinegar vinegar white sauterne salad shortening shortening margarine sauce sugar sun-dried tomatoes coarsly chopped water coconut grated stick butter stick butter margarinez stick unsalted butter melted tablespoons granulated sugar tablespoons white vinegar acorn butternut squash diced acorn butternut squash diced vinegar vinegar vinegar mustard chicken broth chili powder onion powder chopped celantro sauce chopped fresh cilantro lemon juice minced granulated garlic olive olive vinegar olive salad parsley using fresh increase peanut sauce worcestershire sauce tbs/15ml curry powder tbs/15ml saurce tbs/15ml sauce tbs/15ml saurce tbs/15ml light sauce tbs/15ml light sauce tbs/30ml sauce tbs/15ml tbs/90 frying tbs/500ml chicken stock/broth baking powder brandy butter chopped freshbasil dried chopped parsley cider vinegar cornstarch cream mustard finely chopped fresh parsley finely chopped green onion GARLIC SALT STEWED TOMATOES GARLIC (GRANULATED) PARMESAN CHEESE OREGANO PASTA - SPAGHETTI ROSEMARY WATER PARSLEY ItalianL 2 LBS. GROUND MEAT (BEEF OR TURKEY) OLIVE OIL ITALIAN SEASONING 1 PKG. LIPTON ONION SOUP DRY RED WINE (OPTIONAL) 10 TO 12 DRIED MUSHROOMS TOMATO PASTE SALT - PEPPER TOMATO SAUCE GARLIC SALT STEWED TOMATOES GARLIC (GRANULATED) PARMESAN CHEESE OREGANO PASTA - SPAGHETTBDI ROSEMARY WATER PARSLEY 1228c inaka@tdl.comd 1 Houre 30 mins.f Mediumm fennel festive festive lasagne cumin bread salad dressing fettuccine fettuccine pistachios fettucine fettucine alfredo fettucine lemon cream fiery fiery skewered shrimp shrimp filetto manzo sagrantino tartufo letto lenticc sagrantino tartufo letto lenticc letto lenticc fudge garbanzo garlico garlic scallions limeo ghanoogeb ghanoush ginger gobiF grape gratin greek] greens grill groseilles habaneroo hainanese harriet health heartsT horseradisht hummus hummus taheeni hungarian^ hunkar hunkar begendi In a large pan, combine sausage, onion, and garlic. Cook until sausage is no longer pink, stirring occasionally; drain. Stir in rest of ingredients UP THROUGH PEPPER. Bring to a boil; reduce heat and simmer 20 minutes. In a medium bowl blend ricotta, egg, and parsley. Layer as follows: sauce, 3 noodles, 1/3 sauce, 1/2 ricotta, 1/2 mozzarella, 1/3 Parmesan, 3 noodles, 1/3 sauce, 1/2 ricotta, 1/2 mozzarella, 1/3 Parmesan, 3 noodles, 1/3 sauce, 1/3 Parmesan Bake one hour in a preheated 375B degree oven. 1 teaspoon oregano 1/2 teaspoon marjoram 1/2 teaspoon red pepper 1/4 teaspoon pepper 2 15-ounce containers ricotta cheese 1 egg, beaten 1/3 cup chopped fresh parsley 4 cups shredded mozzarella 1 cup grated Parmesan cheese Italian 1 28-ounce can whole tomatoes, cut up (undrained) 1 12-ounce can tomato paste 1 teaspoon sugar 1 teaspoon salt 1 1/2 teaspoons crushed basil leaves minute overnight Spaghetti Sauce IIB SaucesC t2 28-oz cans of tomatoes (I tend to like diced, but whole, pureed,or any combination work fine) 1 3-oz (the smallest you can find) can tomato paste 1 medium-sized onion 3 or so cloves garlic, or to taste (optional: a smallish, say 1 x 1/ inch, chunk of ginger) 1 bay leaf oregano, thyme, rosemary (dried or fresh) (marjoram, basil are also possible) oil for sauteeing Peel and chop the onion, garlic, and, if using it, ginger. Get these as small as you can/have patience for. I use the food processor. Saute onion and garlic (and ginger) in the oil for a few minutes, until the onion is transparent, but not brown. Add the canned tomatoes, including the juice. Also add the tomato paste, and mix. Add the bay leaf and other herbs. Simmer for at least 1/2 hour, or until the consistency is right; you may need to add a little water. I don't tend to use meas ttle water. I don't tend to use meas 4Mix red wine vinegar, oregano, and dijon mustard together in a large bowl. Add minced garlic to taste. When the ingredients are throughly mixed together, add the olive oil. Toss together, and combine in a salad with chopped tomatoes, chopped cucumbers, sliced purple onions, crumbled feta and greek olives. Italian`n6 T. Red wine vinegar 1 T. dried whole oregano 1/2 t dijon mustard Fresh minced garlic 6 T. Virgin olive oil 1228c inaka@tdl.comd 15 mins.e Nonef Mediumg Highm Recipe: Feta Salad Dressing Ingredients: 6 T. Red wine vinegar 1 T. dried whole oregano 1/2 t dijon mustard Fresh minced garlic 6 T. Virgin olive oil Method: Mix red wine vinegar, oregano, and dijon mustard together in a large bowl. Add minced garlic to taste. When the ingredients are throughly mixed together, add the olive oil. Toss together, and combine in a salad with chopped tomatoes, chopped cucumbers, sliced purple onions, crumbled feta and greek olives. Additional Notes (if AuFELAFEL SAUCE: 1 cup yogurt 2 tablespoons tahini 1 tablespoon lemon juice 3 cloves garlic, crushed 1/4 teaspoon cumin Middle Eastern u2 cups cooked chickpeas 1 beaten egg 3 cloves garlic, crushed 1/4 cup finely minced celery 1/4 cup finely minced scallions 1/2 teaspoon ground cumin 1/4 teaspoon turmeric 1 1/2 tablespoons flour 1/8 teaspoon cayenne pepper dash of pepper 3/4 teaspoon salt FELAFEL SAUCE: 1 cup yogurt 2 tablespoons tahini 1 tablespoon lemon juice 3 cloves garlic, crushed 1/4 teaspoon cumin 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumg Mediumm Festive LasagneB PastaC 9 cooked lasagna noodles 2 pounds bulk Italian sausage 1 medium onion, chopped 2 cloves garlic, minced 1 28-ounce can whole tomatoes, cut up (undrained) 1 12-ounce can tomato paste 1 teaspoon sugar 1 teaspoon salt 1 1/2 teaspoons crushed basil leaves bPreheat oven to 350. In a large bowl mix the cornmeal, flour, baking powder, baking soda, salt and cumin. Add the feta and scallion and toss well. In a separate bowl, whisk eggs, milk, sugar and oil. Add the milk mixture to the cornmeal mixture and stir until it is just combined. Pour batter into a greased 8-inch square pan and bake 45-50 minutes. G72 eggs 1 cup milk 2 tablespoons sugar 1/4 cup olive oilK Middle Eastern` 1 1/2 cups yellow cornmeal 1 cup flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 teaspoon cumin 1 8-ounce package feta, crumbled 1 cup thinly sliced scallions 2 eggs 1 cup milk 2 tablespoons sugar 1/4 cup olive oila 1228c inaka@tdl.comd 25 mins.e 50 mins.f Mediumm Feta Salad DressingB SaladsC ManyDm6 T. Red wine vinegar 1 T. dried whole oregano 1/2 t dijon mustard Fresh minced garlic 6 T. Virgin olive oil 1228c inaka@tdl.comd 15 mins.e 1 hr & 30 mins.f Mediumg Mediumm Recipe: Festive Lasagne Ingredients: 9 cooked lasagna noodles 2 pounds bulk Italian sausage 1 medium onion, chopped 2 cloves garlic, minced 1 28-ounce can whole tomatoes, cut up (undrained) 1 12-ounce can tomato paste 1 teaspoon sugar 1 teaspoon salt 1 1/2 teaspoons crushed basil leaves 1 teaspoon oregano 1/2 teaspoon marjoram 1/2 teaspoon red pepper 1/4 teaspoon pepper 2 15-ounce containers ricotta cheese 1 egg, beaten 1/3 cup chopped fresh parsley 4 cups shredded mozzarella 1 cup grat Feta Cumin Corn BreadB Breads & MuffinsC 1 1/2 cups yellow cornmeal 1 cup flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 teaspoon cumin 1 8-ounce package feta, crumbled 1 cup thinly sliced scallions 2 1/2 lb beef brisket, cut into 1" cubes 1 lb lean pork, ground 1 large onion, chopped finely 2 tblsp Wesson oil salt and pepper to taste 3 cloves garlic, minced 2 tblsp diced green chilies 8 oz tomato sauce 1 beef bouillon cube 12 oz Budweiser beer 1 1/4 cup water 4 tblsp chili powder (or 6 tblspif desired) 2 1/2 tblsp ground cumin 1/8 tsp dry mustard 1/8 tsp brown sugar 1 pinch of oregano e. Whisk in the olive oil until well blended. Pour over peppers and marinate for at least 6 hours or up to two days. Cut cheese into 1/2 inch wide strips that are as long as the pepper strips. Arrange alternating strips of cheese on peppers on a plate. Drizzle with marinate and sprinkle with a few capers. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ l out the dough to a round teaspoons grated lemon teaspoons lemon juice teaspoons tablespoons white vinegar tablespoons white vinegar tablespoons white vinegar ablespoons white vinegar nutmeg baking powder vinegar olive pepper saltf olive coarse mayonnaise ketchup packed brown sugarN sugar water water all-purpose flour chicken frying graham cracker crumbs sugar water teaspoon thyme teaspoons baking teaspoons brown sugar 10-ounce enchilada sauce teaspoon onion powder teaspoon oregano teaspoon oregano leaves teaspoon paprika teaspoon pepper teaspoon pepper teaspoon saffron teaspoon teaspoon saltr teaspoon seasoned teaspoon sugar teaspoon superfine sugar teaspoon tabasco teaspoon tarragon teaspoon tabasco tabasco teaspoon tabasco Curry Powder: 1 tsp fenugreek 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp black peppercorns 1 tsp mustard seeds 1 tsp hot chili powder 3 tsp turmeric 3 large russet potatoes 3-4 Tsp vegetable oil pinch salt (to taste) 2-3 Serrano peppers zSaute garlic and onions in heated olive oil in large, deep skillet just until soft, about 2 min. Add lamb and cook over medium-high heat just until cooked through, about 5 min. Add rosemary, nutmeg, salt, and pepper and cook 2minutes, stirring. Reduce heat and pour in butter. Add drained fettuccine and toss well. Before serving, top each portion with chopped pistashios. 1/2 tsp white pepper 1/3 cup sweet butter, melted 1 lb fettuccine, cooked al dente 1/2 cup shelled natural pistashio nuts, coarsely choppedK Italian r3 cloves garlic, minced 1 small onion, finely chopped 1/4 cup olive oil 1 lb lamb shoulder or other lean cut, cubbed and sliced into thin strips 1.5 tsp fresh rosemary, finely chopped 1/4 tsp ground nutmeg 1 tsp salt 1/2 tsp white pepper 1/3 cup sweet butter, melted 1 lb fettuccine, cooked al dente 1/2 cup shelled natural pistashio nuts, coarsely chopped 1228c inaka@tdl.com 30 mins.e 10 mins.f Mediumg Mediumm Recipe: Fettuccine With Lamb & Pistachios Ingredients: 3 cloves garlic, minced 1 small onion, finely chopped 1/4 cup olive oil 1 lb lamb shoulder or other lean cut, cubbed and sliced into thin strips 1.5 tsp fresh rosemary, finely chopped 1/4 tsp ground nutmeg 1 tsp salt 1/2 tsp white pepper 1/3 cup sweet butter, melted 1 lb fettuccine, cooked al dente 1/2 cup shelled natural pistashio nuts, coarsely chopped Method: Saute garlic and onions in heated olive oil in large, de chopped Method: Saute garlic and onions in heated olive oil in large, deep skillet just until soft, about 2 min. Add lamb and cook over medium-high heat just until cooked through, about 5 min. Add rosemary, nutmeg, salt, and pepper and cook 2minutes, stirring. Reduce heat and pour in butter. Add drained fettuccine and toss well. Before serving, top each portion with chopped pistashios. 56.6P 453.59R .45359T 480ap.or.jp Basic egg pasta dough 1/4 c Butter 1 c Whipping cream White pepper 1/4 c Fresh grated Parmesan cheese Additional Parmesan cheese 1228c inaka@tdl.comd 20 mins.e 20 mins.f Highg Highm Recipe: Fettucine Alfredo Ingredients: Basic egg pasta dough 1/4 c Butter 1 c Whipping cream White pepper 1/4 c Fresh grated Parmesan cheese Additional Parmesan cheese Method: Prepare noodles using Basic Egg Pasta Dough (made with 2-1/4 cup all-purpose flour) Melt butter in a large skillet. When butter foams, add cream. Simmer over medium heat about 2 minutes until slightly thickened. Season with salt and white pepper. Fill a very large saucepan two-thirds full with salted his dish very special. Italian`q1 lb fresh fettucine 1 cup of heavy cream shredded rind of 2 lemons 1/3 cup Parmagianno Reggiano 1/2 cup Fontina a 1228c inaka@tdl.comd 25 mins.e 10 mins.f Highg Mediumm 3.59R .45359T @cap.or.jp largeA pints/825ml vegetable stock pounds russett potatoes brown sugar sauce worcestershire sauce tblsp cumin seeds parmesan cheesex 1.5-2in/4-5cm 1.51b 1.51b strong white unbleached flour 1.5tsp 1/1/2 1/1/2 water ground pepper cayenne pepper cayenne 1.5tsp 1/1/2 1/1/2 water water or about 5 min. per side or until tender. To make the sauce, pour the fat from the roasting pan and add the lamb stock (or beef stock in my case), and remaining broken chipotles. Reduce over high heat, stirring occasionally, until stock is reduced by two-thirds. Adjust seasoning. Carve lamb and serve on the platter with rice, garnish with cactus pads and spoon sauce over meat. Note:Lamb can marinate overnight in the refrigerator, covered with plastic wrap. It is important to let it sitE0 at room temperature for 4 hours before cooking. 8-10 prickly pear cactus pads (optional - these are sold as nopales) 6 cups reserved lamb stock (I use beef stock with equally good results) salt and pepper to tasteK Mexican parmesanO parmesan cheese parmesan cheese shake parmesean parmigianno seley parselyy parsleyC parsley chopped fresh cilantro chopped fresh grated parmasan fresh lemon juice fresh canned unsweetened coconut freshly squeezed juice generous shredded crabmeat gingersnaps crushed granulated sugar granulated sugar large grated parmesan cheese grated swiss cheese green onions ground pecans heavy cream hoisin sauce alapen chiles seeds removed ketchup shortening lemon juice light syrup light syrup juice lowfat yogurt margarine melted mayonnaise scalded cooled degrees yolks@ you're@ yukon@ 1995@ appeit@ april 1993@ appetit@ candy@ carroll@ cheese@ cocina@ cooking@ dawn@ drexel@ february 1995@ from@ culinary excursions through switzerland sigloch edition@ great@ great@ excursions through switzerland sigloch edition@ great@ charbonneau@ Bon App October 1995 25 mins.e 15 mins.f Recipe: Fiery Skewered Shrimp Ingredients: 1 tablespoon olive oil 2 garlic cloves, pressed 1 teaspoon minced peeled fresh ginger 1/2 teaspoon dried crushed red pepper 16 uncooked jumbo shrimp, peeled, deveined 4 12-inch-long wooden skewers, soaked in water 30 minutes 1/4 cup chopped fresh cilantro Lemon or lime wedges Method: Mix olive oil, garlic, minced ginger and crushed red pepper in shallow dish. Add shrimp, turning to coat with oil mixture. Let stand at room temperature 15 minu deveined 4 12-inch-long wooden skewers, soaked in water 30 minutes 1/4 cup chopped fresh cilantro Lemon or lime wedges Method: Mix olive oil, garlic, minced ginger and crushed red pepper in shallow dish. Add shrimp, turning to coat with oil mixture. Let stand at room temperature 15 minu For marinade 1/4 cup fresh orange juice 2 tablespoons oyster sauce 2 tablespoons soy sauce 1 1/2 tablespoons Asian sesame oil 1 1/2 teaspoons five-spice powder* 1/2 teaspoon dried thyme, crumbled 3 garlic cloves, minced 1 pound pork tenderloin, trimmed of excess fat all-purpose flour for dredging pork 2 tablespoons unsalted butter 1 tablespoon vegetable oil 2 large shallots, chopped fine 1/4 pound shiitake mushrooms, stems discarded and caps sliced thin 1/4 cup brandy 1/4 cup water 1/3 cupB& apricot preserves 1/3 cup heavy cream soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender. While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes. Add the tomatoes with their juice and the be filled filled fillets filletsX filling fillings finnish finnish finnish bread fishX chips tomato spice crispy five-fragrance spice crispy five-fragrance grance ive-fragrance garlico garlic scallions limeo ghanoogeb ghanoush ginger gobiF grape gratin greek] greens grill grilled groseilles habaneroo hainanese harriet health heartsT herbes horseradisht hummus hummus taheeni hungarian^ hunkar hunkar begendi 30ccY ginger juiceY vegetable waterY celery sliced green carrot 31-35 garlic cloves 32-ounce tomatoesslice about quarts shitake soaked chopped slices ginger small chili peppers 35-ounce flour rounds whole-wheat pumpernickel bread milwaukee basil leaves krispies special leaves basil leaves daalA daikon daikonunakyu dairy dills dampened darkN white pepper tabasco white pepper dashed dashes dates dates maybe substituted day-oldy deboned debris decayo cabbagea cabbage medium cacao caciocavallo cactus cakeZ batter consistency cakes cakes melted butter calf's california called calls calvados calories [[sPs sPsPs Dsg[s [[sPs g[s[g g[s[g Dg[sD [[sPs sPsPs Dsg[s [[sPs Dsg[s g[s[g g[s[g 1 tablespoon olive oil 2 garlic cloves, pressed 1 teaspoon minced peeled fresh ginger 1/2 teaspoon dried crushed red pepper 16 uncooked jumbo shrimp, peeled, deveined Mix olive oil, garlic, minced ginger and crushed red pepper in shallow dish. Add shrimp, turning to coat with oil mixture. Let stand at room temperature 15 minutes or refrigerate up to 2 hours. Prepare barbecue (medium-high heat) or preheat broiler. Thread 4 shrimp on each of 4 skewers. Grill or broil just until cooked through, about 3 minutes per side. Sprinkle shrimp with chopped cilantro. Garnish with lemon or lime and serve immediately. Gm4 12-inch-long wooden skewers, soaked in water 30 minutes 1/4 cup chopped fresh cilantro Lemon or lime wedgesK American Heat buttermilk to lukewarm. Stir in the butter and salt. Set aside to cool. Dissolve yeast in the warm water with the sugar. Let stand for 5 minutes until the yeast bubbles. Stir the yeast mixture into the cooled liquid. Add the rye flour and beat until smooth. Add the bread flour a cup at a time, stirring after each addition. Knead dough until smooth. Put in a greased bowl, cover and let rise until double - about 2 hours. Punch down the dough and divide into 2 parts. Form each iB nto a round loaf and place loaves into lightly greased 8-inch cake pans or on a large greased baking sheet. Cover and let rise until almost doubled in size about 1.2 hour. Bake 30 minutes at 375. Finnish` 1 1/2 cups buttermilk 2 tablespoons unsalted butter 1 tablespoon salt 1 package dry yeast 1/2 cup warm water 1 tablespoon sugar 2 cups rye flour 3 1/2 to 4 cups bread flour 1228c inaka@tdl.comd 2 hrse 30 mins.f YYqMq qMqMq AqeYq AqeYq eYqYe eYqYe AeYqA Fish In A FishB FishC -Pastry: 5 cups all purpose flour 1/2 teaspoon salt 1 cup butter flavored crisco 3/4 cup ice cold water Filling:2 tablespoons margarine 1 medium onion, chopped 3/4 cup converted rice 1/2 cup chopped parsley 2 15 1/2 oz. cans red salmon, drained (reserve liquid) Pastry: Toss flour with spoon and lightly measure leveling off each cup. Combine flour and salt in large bowl. With pastry blender cut in shortening to size of small peas. Add cold water, tossing with a fork until pastry clings together. Press firmly into a ball and divide in half. Filling: In 2 qt. saucepan, melt margarine and saute onion until clear. Add rice, stirring to coat. Add 11/2 cup water, cover and steam over low heat until tender, about 20 minutes. Stir in parsley, cool, cover a@cap.or.jpd 2 hrse 30 mins.f Wash and dry the fillets. Halve them lengthways and beat slightly to about 1 cm/ half inch thick. Cut the foil into pieces large enough to wrap 2 stuffed fillets placed one over the other. Coat with oil and lay one fillet on each piece. Salt the fillets and sprinkle a teaspoon of gelatine and a little lemon juice over each one. Mix together the mushrooms, peppers ans peas and share over each fillet. Sprinkle again with a teaspoon of gelatine powder and cover with theremaining fillets. Wrap J the fillets tightly and fold in the edge of the foil. Seal well. Put the rools into boiling salted water, boil for 20-30 minutes. Lift the fish out of the water and leave to cool. Chill for 2 to 3 hours so that the gelatine can set well. Remove the foil and slice the fish. Arrange on a serving dish and decorate with mayonnaise. American all-purpose flour yeast whole tomatoes 28-oz tomatoes diced whole 35-ounce tomatoes undrained 4-5oz salmon fillets 4-ounce 1-inch-thick salmon fillets 4-ounce chopped green chilies 1/2-ounce minced clams prebaked cheese pizza crusts tomato 6-1/2 ounce chopped clams juice 8-ounce 3/4-inch-thick salmon steaks packages cream cheese softened steaks steaks 1228c inaka@tdl.comd 45 mins.e 1 hr & 15 mins.f Mediumg Mediumm Recipe: Fish In A Fish Ingredients: Pastry: 5 cups all purpose flour 1/2 teaspoon salt 1 cup butter flavored crisco 3/4 cup ice cold water Filling:2 tablespoons margarine 1 medium onion, chopped 3/4 cup converted rice 1/2 cup chopped parsley 2 15 1/2 oz. cans red salmon, drained (reserve liquid) Sauce: 2 tablespoons margarine 2 tablespoons flour salmon juice and evaporated milk to make 1 1/2 cups 8 oz. cooked small shrimp 1/2 teaspoon parsley 1228c inaka@tdl.comd 45 mins.e 1 hr & 15 mins.f Mediumg Mediumm Fish TomatoB FishC 1 1/2 pounds fillets of fish 1 chopped tomato 1 tablespoon lemon juice 1 tablespoon chopped sauteed onion 1/8 teaspoon basil 1/4 cup water 1/4 teaspoon dill weed 3 tablespoons butter 2 teaspoons oil 2 cups cooked rice parsley, cool, cover sPs[[ sPsPs g[s[gP sPsPs Dsg[s sPs[[ sPsPs g[s[gP sPsPs Dsg[s qMqYY qMqMq eYqYeM qMqMq AqeYq inaka inaka ^Preheat oven to broil. In an iron skillet, melt butter and saute fish fillets for 5 to 10 minutes until fish is firm. Remove from heat. In a bowl, combine tomato, lemon juice, onion, basil and dill. Mound about 2 tablespoons of vegetable mixture onto each fillet, sprinkle with oil, and broil until golden brown, 2 to 3 minutes. Serve with rice. American` 1 1/2 pounds fillets of fish 1 chopped tomato 1 tablespoon lemon juice 1 tablespoon chopped sauteed onion 1/8 teaspoon basil 1/4 cup water 1/4 teaspoon dill weed 3 tablespoons butter 2 teaspoons oil 2 cups cooked rice 1228c inaka@tdl.comd 20 mins.e 10 mins.f Five Spice Crispy DuckB PoultryC 1 duck Steam duck to get rid of fat. Rub duck with marinade, inside and out. Add a little 5 spice inside. Bake at 375 30 minutes. one hour. 2 cups cooked rice den brown. Slide off end of tray onto serving platter. (May need to cool sli and chill. Remove backbone and skin from canned salmon and break into large flakes. Sauce: Make a roux with margarine and flour. Stir in liquid and cook over medium heat stirring constantly until thickened. Stir in dill weed, season salt and shrimp. Cool. To assemble: Draw a fish shape on light cardboard to fit diagonally on a large baking sheet. Roll out pastry and cut out fish shape. Place on sheet. Spread rice mixture over pastry within 1" of edge. Arrange fish over rice. Spoon sauce ov er salmon. Roll out remaining pastry to cover and gently place over fish. Moisten edge with ice water and press top crust to seal. Cut excess pastry from around edge. Create fish scales by pressing with fork. Using a knife, cut in slit for mouth and x for eye. With scissors, make rows of snips 1" apart along back toward tail. Brush with beaten egg. Bake at 425 for 15 minutes, then at 375 for 40-45 minutes until golden brown. Slide off end of tray onto serving platter. (May need to cool sli Dsghtly to firm crust before moving.) Garnish with lemon slice twists and parsley and place green olive slice for eye Sauce: 2 tablespoons margarine 2 tablespoons flour salmon juice and evaporated milk to make 1 1/2 cups 8 oz. cooked small shrimp 1/2 teaspoon dill weed 1/4 teaspoon Johnny's season salt Assembly: 1 egg, beaten green olive slice for eye 1 lemon parsley American over fish. Moisten edge with ice water and press top crust to seal. Cut excess pastry from around edge. Create fish scales by pressing with fork. Using a knife, cut in slit for mouth and x for eye. With scissors, make rows of snips 1" apart along back toward tail. Brush with beaten egg. Bake at 425 for 15 minutes, then at 375 for 40-45 minutes until golden brown. Slide off end of tray onto serving platter. (May need to cool sli mayonnaise minced fresh parsley leaves minced onion mozzarella cheese olive olive tomatoes red-wine vinegar ricotta cheese risotto uncooked scallion chopped self-raising flour brown sugar butter cream cream cream weight well-chilled well-cooked well-roasted well-shakenZ well-trimmed well-washed wesson whatever wheat ENTER YOUR NAME HERE FAHRENHEIT 1 FAHRENHEIT 2 GALLON GALLONS GRAMS 1 GRAMS 2 GRAMS 3 INCHES 1 INCHES 2 INGREDIENTS INGREDIENTS 2 INGREDIENTS COMBO ITEM NAME KILOGRAMS LITERS LITERS 1 LITERS 2 LITERS 3 METHOD MILLILITERS MILLILITERS 2 MILLILITERS 3 MILLILITERS 4 MILLILITERS 5 OUNCES 1 OUNCES 2 OUNCES 3 POUNDS 1 POUNDS 2 PREPARATION TIME QUARTS RECIPE FROM RECIPE NO. RECIPE NOTES RECIPES IN COLLECTION RECIPES LISTED RECIPES LISTED: SERVES SHOPPING LIST STYLE TABLESPOONS TABLESPOONS 2 US CUP 1 US CUP 2 A Item NameB Marinade: 1 1/2 Teasp 5 spice powder Orange zest Garlic minced Ginger minced Star anise 1 teaspoon salt Sugar Soy sauce 5 spice powder Chinese` 1 duck Marinade: 1 1/2 Teasp 5 spice powder Orange zest Garlic minced Ginger minced Star anise 1 teaspoon salt Sugar Soy sauce 5 spice powdera 1228c Yan Can Cookd 30 mins.e 1 Hourf Mediumg Mediumm Recipe: Five Spice Crispy Duck Ingredients: 1 duck Marinade: 1 1/2 Teasp 5 spice powder Orange zest Garlic minced Ginger minced Star anise 1 teaspoon salt Sugar Soy sauce 5 spice powder Method: Steam duck to get rid of fat. Rub duck with marinade, inside and out. Add a little 5 spice inside. Bake at 375 30 minutes. one hour. Additional Notes (if any): Recipe From: Yan Can Cook ------------------------------------------ This recipe was created using Computer Cuisine from Ina http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ flake sausage bastirma flatbread flavor flavoredY flounder fluffy fluffy biscuits focaccia focaccia romana fondue fontina fontina roast peppers forest drexel's winning chili french french bread fresca fresh fresh salsa fresh tomato sauce garlic garlic gobiF grape gratin greek] greens grill grilled groseilles habaneroo hainanese harriet health heartsT herbes horseradisht hummus hummus taheeni hungarian^ hunkar hunkar begendi chili powder chillies kidney onion pepper pepper pepper taste peppersI red-skinned red-wine red/green redish-brown reduce reduced reduced-fat refried ced-fat released relish remember remindo removal remove removedY replace reputable reserve reserve reserved reserving respect rest^ restaurant retired revision rhubarbe ribbon riceA optional ricotta riesling right optional optional sharp cheddar cheese shredded optional about butter olive optional garnish sauteed mushrooms portobello yield yield yields yields rolls yoghurt yogurtE yogurt yogurt yogurt sauce yogurt-feta yogurt-feta yolkY youngQ yourg youth yukon zeste zucchini 19851988 1992W 1993` Mix all ingredients (except stockings) very well. Kneed mixture until smooth. Set aside for 1 hour. Then divide into two parts to make two large sausages.On a flat surface, spread one stocking flat with the openings towards you. Take a hand full of meat mixture and stuff it deep into the stocking. Press well to flatten. Continue stuffing the stocking until full (leave enough stocking to tie the end off). Before you tie the end, pat and press until well pressed and flat (about 1inch thick a nd 3-4 inches wide). Tie the end of the stocking.Repeat the stuffing procedure for the other half of the meat. Place the two sausages on old newspaper in a well vented place. Place a flat board on top of them. Place a heavy object on top of the arrangement in order to press the sausages into form. After 24 hours, remove weight and hang the sausages to dry in a cool, well ventilated area and away from pets. After 4 days, the sausages are ready to eat. Reduce standing time in hot weather. Dr oranges orchid ordered oregano] oregano marjoram basil taste oregeno orgeat oriental orientalstores orregano ortega oshinkomaki other ation oysterU 1/2oz (15g) fresh yeast or 1.5tsp dried yeast and a pinch of sugar 8oz (225g) strong white unbleached flour 1tsp salt 3-4tbsp (45-60ml) olive oil 1 garlic clove 2tsp dried rosemary 1. Cream the fresh yeast with 3tbsp (45ml) hand-hot water. If using dried yeast, sprinkle it on to 3tbsp (45ml) hand hot water with the sugar and leave in a warm place for 15 minutes until frothy. 2. Put the flour on a clean working surface. Gently mix in the salt, then form into a mound with a hollow in the centre. 3. Pour the yeast liquid into the hollow and carefully fold the flour over it, then add 3tbsp (45ml) olive oil Add about 4floz (100ml) hand-hot water to make a stiff but plia ing(solid) & 1/2 butter) 1 cup buttermilk a 1228c inaka@cap.or.jpd 25 mins.e 15 mins.f Mediumg FocacciaB Breads & MuffinsC p. salt 1 tsp. sugar 1/4 tsp. baking soda 1 Tbsp. baking powder 5 Tbsp. shortening(I use 1/2 vegetable shortening(solid) & 1/2 butter) 1 cup buttermilk a 1228m 121112119k **ST~ Ry winter days are best for making this sausage. To serve: Peel back stocking to expose the amount of sausage you wish to cook. Slice sausage crosswise into1/2 inch thick slices. In a frying pan, heat slices on medium heat (do not add oil). Slightly brown both sides Add eggs to the sausages (any egg style you like) and cook until done. Middle Eastern '1 pound ground beef 1 pound ground lamb 2 teaspoons salt 1 teaspoon Middle Eastern spice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 4 cloves garlic, minced or pressed 1 pair of knee high stockings with the foot section cut off and knotted (use any other stuffing median if desired) 1228c inaka@tdl.comd Overnighte 2 hrsf Highg Highm Fluffy BiscuitsB Breads & MuffinsC 2 cups flour 1/2 tsp. salt 1 tsp. sugar 1/4 tsp. baking soda 1 Tbsp. baking powder 5 Tbsp. shortening(I use 1/2 vegetable shortening(solid) & 1/2 butter) 1 cup buttermilk Preheat oven to 450 degrees(F). Sift dry ingredients. Then cut in butter with pastry blender or use your hands. Make a well in the middle, pour in buttermilk, and using a fork lightly mix until flour is moistened thoroughly. On floured surface, knead 3 times. Pat dough out until 1/2 inch thick or thicker if you like. Cut into rounds with an inverted drinking glass or a biscuit cutter. Set biscuits into a greased pan so that their edges touch. Bake 12-15 minutes at 450 degrees American` 2 cups flour 1/2 tsp. salt 1 tsp. sugar 1/4 tsp. baking soda 1 Tbsp. baking powder 5 Tbsp. shortening(I use 1/2 vegetable shortening(solid) & 1/2 butter) 1 cup buttermilk 1228c inaka@tdl.comd 25 mins.e 15 mins.f Mediumg FocacciaB Breads & MuffinsC 4cups flour 1/2 tsp. salt 1 tsp. sugar 1/4 tsp. baking soda 1 Tbsp. baking powder 5 Tbsp. shortening(I use 1/2 vegetable shortening(solid) & 1/2 butter) 1 cup buttermilk styleV sublimely limely substantial sucre sucre glace sucree sugarG sugar 2 packages fast-rising yeast 2 cups tepid water 2 tablespoons sugar 4 tablespoons olive oil 1/2 cup salad oil 1 teaspoon salt 5 1/2 cups white flour Dissolve the yeast in the tepid water. Add the sugar, olive oil, salad oil, and regular salt. Mix in 3 cups of the flour and whip until the dough begins to leave the sides of the mixing bowl, about 10 minutes. I use my KitchenAid mixer for this whole process.Mix in the remaining flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice, right in the bowl, and punch down after each rising.Oil 2 baking sheets, each 13 inches by 18 inches, and di "vide the dough between the two pans. Using your fingers, press the dough out to the edges of each pan. Allow to rise for about 30 minutes and brush with the crushed garlic mixed with the oil for topping. Sprinkle the rosemary and kosher salt on top. Bake at 375 degrees for about 30 minutes ble dough. Knead for 10-15 minutes. 4. Put the dough in a bowl and cover with a clean tea-towel. Leave in a warm place for about 30 minutes, until doubled in size. 5. Preheat the oven to 200C/400F/Gas Mark 6. On a lightly floured surface, roll out the dough to a round about 1/4in (0.5cm) thick. 6. Brush a baking tray with some of the olive oil and place the dough on the tray. Crush the garlic, put in a bowl and add some more of the oil. Brush on to the dough and sprinkle with salt and rCxosemary. 7. Bake for 10 minutes, then reduce heat to 190C/375F/Gas Mark 5 and bake for a further 20 minutes. Serve hot. Italian` 1/2oz (15g) fresh yeast or 1.5tsp dried yeast and a pinch of sugar 8oz (225g) strong white unbleached flour 1tsp salt 3-4tbsp (45-60ml) olive oil 1 garlic clove 2tsp dried rosemary 1228c inaka@tdl.comd 1 hr & 45 mins.e 30 mins.f 2 1/2 lb beef brisket, cut into 1" cubes 1 lb lean pork, ground 1 large onion, chopped finely 2 tblsp Wesson oil salt and pepper to taste 3 cloves garlic, minced 2 tblsp diced green chilies In a large kettle or Dutch oven, brown the beef, pork and onions in hot Wesson oil. Add salt and pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and bubbly. Stir occasionally. 8 oz tomato sauce 1 beef bouillon cube 12 oz Budweiser beer 1 1/4 cup water 4 tblsp chili powder (or 6 tblspif desired) 2 1/2 tblsp ground cumin 1/8 tsp dry mustard 1/8 tsp brown sugar 1 pinch of oreganoK Mexican thick 1 T. small capers drained 1228c inaka@cap.or.jpd 6 hrse Nonef Mediumg Mediumm Fred Drexel s Winning ChiliB StewsC t. dried oregano leaves 1/2 cup virgin olive oil 1/2 pound Fontina cheese, sliced 1/8 thick 1 T. small capers drainedined |Gq3 cloves garlic, crushed 1/4 cup olive oil for topping 1 tablespoon rosemary 1 tablespoon kosher salt for toppingK Italian 2 packages fast-rising yeast 2 cups tepid water 2 tablespoons sugar 4 tablespoons olive oil 1/2 cup salad oil 1 teaspoon salt 5 1/2 cups white flour 3 cloves garlic, crushed 1/4 cup olive oil for topping 1 tablespoon rosemary 1 tablespoon kosher salt for topping Jeff Smith 45 mins.e 30 mins.f Fontina And Roast PeppersB AppetizersC 4 medium size red sweet peppers, roasted 1/4 cup red wine vinegar (or fresh squeezed lemon juice) 2 or 3 teaspoons minced garlic 2 t. dried oregano leaves 1/2 cup virgin olive oil 0/0/1 recipe inspired pumpkin supreme natural siler palate uncommon gourmet julia child julia child julia child julia child uncommon gourmet julia child ourmet julia child julia child julia child theo's theo's greek restaurant thick another recipe chile pepper locro usually refer chefs internet mailing three through tillamook tillamook factory cheese cookbook tooth toute toute cuisine tuscany uncommon unite university usually valtonen vegetables veggies [Preheat oven to 450 before baking] Dissolve yeast in warm water (110-115 degrees) with 1/4 teaspoon sugar; let stand 5 minutes. By hand, stir in 1 1/2 cups flour and salt. Gradually stir in remaining flour--enough to make a soft dough. Knead on floured surface until smooth and elastic, about 10 minutes. Place in greased bowl, turning once to grease top. Cover. Turn oven on at 400 degrees for exactly 1 1/2 minutes. Put the bowl in oven and let rise 1 hour or until double in bulk. <nch down dough. Divide in half and pat dough into loaves. Place on greased french bread sheet sprinkled with cornmeal. Cover. Turn oven on at 400 degrees for exactly 1 1/2 minutes. Put pans in oven and let rise 1/2 hour. Before baking, preheat oven and throw 1/2 cup water in bottom of oven. Bake 25 minutes. American`[1 package dry yeast 1 1/4 cups warm water 3 1/4 cups bread flour 2 teaspoons salt cornmeal 1228c inaka@tdl.com Mexican inaka@tdl.comd 20 mins.e 5 mins.f Noneg Recipe: Fresh Salsa Ingredients: 1-3 serrano peppers 3-4 tomatillos 2-4 cloves garlic 3-5 tomatoes, fresh or canned. 1/2 cup cilantro juice from one lime or lemon Method: Toast peppers (put them on a hot skillet, turning them as they blister, until they are evenly blistered). Remove papery outer skin of tomatillos and simmer until they turn from green to yellowish olive green (about 5 minutes). Mash or blend garlic cloves. Add the peppers and the tomatillos. Add tomatoes. Ad d cilantro. Add salt and lime or lemon juice to taste. Variations: add 1/2 onion. Use a blend of hot peppers (jalapanos, thai). If you remove the seeds after toasting the peppers, they won't be as hot. In general, the smaller the chile, the hotter it is. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ m: inaka@tdl.com 1 hr & 15 mins.e 25 mins.f Noneg Recipe: French Bread Ingredients: 1 package dry yeast 1 1/4 cups warm water 3 1/4 cups bread flour 2 teaspoons salt cornmeal Method: [Preheat oven to 450 before baking] Dissolve yeast in warm water (110-115 degrees) with 1/4 teaspoon sugar; let stand 5 minutes. By hand, stir in 1 1/2 cups flour and salt. Gradually stir in remaining flour--enough to make a soft dough. Knead on floured surface until smooth and elastic, about 10 minutes. Place in greased bowl, turning once to grease t op. Cover. Turn oven on at 400 degrees for exactly 1 1/2 minutes. Put the bowl in oven and let rise 1 hour or until double in bulk. Punch down dough. Divide in half and pat dough into loaves. Place on greased french bread sheet sprinkled with cornmeal. Cover. Turn oven on at 400 degrees for exactly 1 1/2 minutes. Put pans in oven and let rise 1/2 hour. Before baking, preheat oven and throw 1/2 cup water in bottom of oven. Bake 25 minutes. 1228c inaka@tdl.comd 1 Houre 4 hrsf Highg Highm Recipe: Fred Drexel s Winning Chili Ingredients: 2 1/2 lb beef brisket, cut into 1" cubes 1 lb lean pork, ground 1 large onion, chopped finely 2 tblsp Wesson oil salt and pepper to taste 3 cloves garlic, minced 2 tblsp diced green chilies 8 oz tomato sauce 1 beef bouillon cube 12 oz Budweiser beer 1 1/4 cup water 4 tblsp chili powder (or 6 tblspif desired) 2 1/2 tblsp ground cumin 1/8 tsp dry mustard 1/8 tsp brown sugar 1 pinch of oregano Method: In a large kettle or Dutch oven, brow cubes 1 lb lean pork, ground 1 large onion, chopped finely 2 tblsp Wesson oil salt and pepper to taste 3 cloves garlic, minced 2 tblsp diced green chilies 8 oz tomato sauce 1 beef bouillon cube 12 oz Budweiser beer 1 1/4 cup water 4 tblsp chili powder (or 6 tblspif desired) 2 1/2 tblsp ground cumin 1/8 tsp dry mustard 1/8 tsp brown sugar 1 pinch of oregano Method: In a large kettle or Dutch oven, brow winter winter fajitas withu pepper casserole appetizers 1228c inaka@tdl.comd 15 mins.e 15 mins.f Mediumg Recipe: Fresh Tomato Sauce With Garlic Ingredients: 4 garlic cloves, minced 3 tblsp extra-virgin olive oil 3 lb tomatoes -- peeled, seeded and chopped 1/2 tsp salt 1/2 tsp freshly ground pepper 1 tblsp chopped fresh mint leaves, or more to taste Method: In a large skillet, place the garlic and 2 talespoons of the oil. Cook over low heat until the garlic is fragrant, about 2 minutes. Increase the heat to high and cook until the garlic is golden, about 10 seconds longer. Add the toma ftoes and cook over high heat, stirring occasionally, until the sauce is thick but chunky and some tomato liquid still remains, about 10 minutes. Turn of the heat and season with the salt, pepper and mint. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ From: inaka@tdl.com f freshly ground black pepper tomato pepper taste scallion minced serrano chili seeded minced serrano chili seeded minced serrano chili seeded minced taste scallion minced minced shallot shallot chopped shallot finely chopped sheet pepperidge frozen pastry slice fresh ginger slice medium onion sliced green pepper sliced onion sliced orange onion stalk celery small sliced almonds small bottle ginger chilled small bunch basil small bunch fresh basil small bunch rucola small bunch rucola small cabbage small green chiles small green chilies optional small salmon-7 small chopped onion small clove garlic minced small pickle chopped BPlace the chicken fat in a non-stick skillet over medium heat. Add the onion and garlic and cook for 3-4 minutes until lightly browned. Add the flour and cook for 2 minutes, stirring until flour becomes golden brown. Add the broth and cook for 3 minutes at a gently simmer. Serve hot with fried chicken. Makes 1 1/2 cups. American\ 86.36 1 1/4 cups chicken frying fat 2 small onions, halved and slivered 2 cloves garlic, peeled and finely minced 2 tablespoons all-purpose flour 2 cups defatted chicken broth (canned broth or bouillon cubes is acceptable here) Pinch of freshly ground black pepper 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumg Mediumm Fried Eggplant Galatoire VegetablesC a 1-pound eggplant, trimmed and cut into strips, each about 3 by 3/4 by 3/4 inches 1 teaspoon salt 1/4 cup all-purpose flour for dredging vegetable oil for deep-frying 1/2 cup confectioners' sugar for dipping 3-ounce 3-ounce tomato paste cream cheese sliced chicken broth broth chicken broth chicken broth chicken broth S "0d fried fried celery cabbage fried chicken gravy fried eggplant galatoire's fried garlic chicken wings fried garlic cured salmon fried green tomatoes fried green tomatoes gravy fried lettuce fried chinese chives fried fried prawn chillies fried shellfish friendship friendship bread friendship starter frita frita greek] green greens grill grilled groseilles habaneroo hainanese harriet health heartsT herbes horseradisht hummus hummus taheeni hungarian^ hunkar hunkar begendi ve at the restaurant, I feel like a regular when my waiter, Imre, remembers me after any length of absence and brings the eggplant to the table unasked. The combination of eggplant and sugar sounds strange, but the dish is delicious, a perfect beginning to a Creole feast and a subtle reminder of the African traditions of New Orleans cooking. The eggplant on which the dish is based may have originated in Africa, and the frying in deep oil is one of the major African culinary methods broughtD to this country by slave cooks. American` a 1-pound eggplant, trimmed and cut into strips, each about 3 by 3/4 by 3/4 inches 1 teaspoon salt 1/4 cup all-purpose flour for dredging vegetable oil for deep-frying 1/2 cup confectioners' sugar for dipping Jessica B. Harris 30 mins.e 15 mins.f Mediumg Mediumm I've returned to Galatoire's many times since. Now when I arri In a bowl toss eggplant with salt. Cover eggplant directly with a plate and weight with a 1-pound can. Let eggplant stand 1 hour, or until it gives off most of its liquid. Rinse eggplant and drain well. Pat eggplant very dry with paper towels and in a bowl dredge in flour, shaking off excess. In a 4- to 5-quart heavy saucepan heat 1 inch oil to 375 F. on a deep-fat thermometer and fry eggplant in 3 or 4 batches, stirring gently, until golden brown. Transfer eggplant with slotted spoon to p aper towels to drain. Serve eggplant hot with sugar for dipping. A few years back, 1 renewed my romance with Galatoire's restaurant. The reacquaintance was arranged by my friend Kerry Moody, who is one of New Orleans's black Creoles. A frequent visitor to the restaurant, he led me through the menu and introduced me to such off-the-menu delights as fried eggplant lightly dusted with confectioners' sugar. I thoroughly enjoyed it. I've returned to Galatoire's many times since. Now when I arri 2 Lbs. of Chicken (preferably Chicken wing pieces) 1 egg 1/4 cup of beer 2 Tbsp. soy sauce 3 Tbsp garlic salt 1/4 cup flour 1/4 cup cornstarch 1/2 tsp baking powder dash white pepper Par boil chicken until well cooked ( This reduces the amount of fat absourbed during frying). Mix remaining ingrediants to make batter. Add chicken and toss to coat. Cover and chill 1/2 hour. Deep fry chicken in vegtable oil at 425F until golden brown. American` 2 Lbs. of Chicken (preferably Chicken wing pieces) 1 egg 1/4 cup of beer 2 Tbsp. soy sauce 3 Tbsp garlic salt 1/4 cup flour 1/4 cup cornstarch 1/2 tsp baking powder dash white pepper #A7Inspired by the Manderain House Resteraunt in Lodi, Ca. 30 mins.e 25 mins.f Highg Highm Fried Garlic Cured SalmonB FishC Ac1 large or two small fillets of salmon 1 tablespoon salt 1 tablespoon sugar 4 crushed garlic cloves Slice tomatoes into 1/2 inch slices; dip in egg, then in bread crumbs; fry in bacon fat... put on plate. Add flour to remaining fat in pan; blend, add milk, cook until thickened; Season gravy & pour over tomatoes. American`CGreen tomatoes bacon fat bread crumbs flour salt & pepper 1228c inaka@tdl.comd 15 mins.e 15 mins.f Highg Highm Recipe: Fried Green Tomatoes In Gravy Ingredients: Green tomatoes bacon fat bread crumbs flour salt & pepper Method: Slice tomatoes into 1/2 inch slices; dip in egg, then in bread crumbs; fry in bacon fat... put on plate. Add flour to remaining fat in pan; blend, add milk, cook until thickened; Season gravy & pour over tomatoes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine f Z Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Fried Garlic Chicken WingsB PoultryC 5a regular when my waiter, Imre, remembers me after any length of absence and brings the eggplant to the table unasked. The combination of eggplant and sugar sounds strange, but the dish is delicious, a perfect beginning to a Creole feast and a subtle reminder of the African traditions of New Orleans cooking. The eggplant on which the dish is based may have originated in Africa, and the frying in deep oil is one of the major African culinary methods broughtD to this country by slave cooks. American` a 1-pound eggplant, trimmed and cut into strips, each about 3 by 3/4 by 3/4 inches 1 teaspoon salt 1/4 cup all-purpose flour for dredging vegetable oil for deep-frying 1/2 cup confectioners' sugar for dipping a Jessica B. Harris 30 mins.e 15 mins.f Mediumg Mediumm Fried Garlic Chicken WingsB PoultryC By cheese Tartar Sauce: 1/2 cup butter or margarine 1 cup sour cream 2 tbs sweet pickle relish 1 envelope tartar sauce mix baking powder 1 1/2 teaspoons salt 1/2 teaspoon oregano 1 cup water 1/2 stick butter/margarine 4 - 5 tablespoons tobasco, or hot sauce enough oil to deep fry Method: Mix flour, cornstarch, baking powder, salt, water, and oregano in a bowl. In a saucepan, melt butter. Add hot sauce to melted butter. (a little experimentation with amounts will be necessary to fin d the right amount of heat for you.) After mixing the butter/hot sauce, lower heat.Dip wings in batter, coating them as much as possible.Heat frying oil to medium high and deep fry wings until brown andcrisp, 10 to 15 minutes. Drain on a paper towel. Put wings in saucepan, and toss to coat evenly. Transfer to platter and serve with Blue Cheese (traditional) or Ranch dressing and celery sticks. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This italian james james beard pennington fraga smith smith frugal gourmet jennifer jersey jessica jessica harris johnw kellsaw johnson jones cooking cooking large tomato chopped large whole large yellow onion large yellow onion chopped salmon fillets all-purpose bread flour apples cubes 1-inch cubes quality scallopini bisquick cheese round brown sugar fruit cocktail chilled drained salmon undrained salmon undrained bisquick pasta spirals ribbons recommended extra ground pastryc fillets vinegar taste flounder another thinly filleted fresh chinese noodles fresh fettucine fresh homemade linguini fresh orange roughy or-other whitefish fillets green beans trimmed ground ground coarse grind lemon juiced@ lemon wedge@ maraschino cherry@ onion chopped@ medium avocado peeled halved@ medium-size green pepper seeded chopped@ onion@ fresh chopped oregano@ yeast package dried yeast@ poivron rouge@ pound about large shrimp shelled deveined@ pound dried black beans overnight@ pepper diced@ small onion sliced thin@ spring onion/scallion green coarsely chopped@ stalk celery@ baking powder@ garlic powder@ lemon juice@ melted butter@ tablespoon pepper@ tablespoon dijon mustard@ tablespoon lemon juice@ tablespoon canning non-iodized@ sugar@ sugar@ tblsp chili flakes@ finely chopped parsley@ flour@ pickling spices muslin tablespoon sesame tablespoon sesame seeds tablespoon sherry vinegar vinegar tablespoon sauceo tablespoon sauce tablespoon hoisin sauce tablespoon sugar tablespoon sweet hungarian paprika tablespoon tamari tablespoon unsalted butter tablespoon unsalted butter softened tablespoon unsalted buttersoftened tablespoon vanilla tablespoon vegetable tablespoon vegetables tablespoon vinegar tablespoon water tablespoon white pepper tablespoon whole cloves[ tablespoon vinegar tablespoon worcestershire sauce tablespoons vegetable tabminced fresh and/or leaves taste brown sugar chopped parsley chopped parsley Fried Pork and Chinese Chives PorkC 2 or 3 Tbsp. oil 2 eggs, beaten Oil 1 Tbsp. 1 piece ginger root, minced 100g pork belly, sliced and cut into 1 cm pieces 1 tsp. sake 1 tsp. soy sauce Dash of pepper 1.Heat 2 or 3 tbsp. oil in a Chinese wok, saute the egg and remove from the wok. 2.Put 1 tbsp. oil into the same wok and stir-fry the ginger root and pork until the color of the meat changes. Add the sake, soy sauce and pepper and mix well. Remove from the wok. 3. Clean the wok quickly with kitchen paper and heat 2 tbsp. oil in it. Saute the bean sprouts and onions until the oil coats them equally. Add the bottom part of the Chinese chives and saute quickly. Add the pork, egg and the remai `k1 large lettuce 1 tblsp oil 2 cloves garlic pinch of salt 1 tsp Vesop (this is a substitute for soy sauce) a 1228c inaka@cap.or.jpd 15 mins.e 1 min.f minute pepper ground pepper taste_ peppercornsV peppergarnishes pepperidge peppermint peppermint peppered pepperoni^ peppersI perfect perfectly perfer permission pernod perrins persil| person personalo personally persuade pesto petersburg petite petites philippines phyllo pichem picked 1228c inaka@tdl.comd 30 mins.e 15 mins.f Mediumg Mediumm Recipe: Fried Pork and Chinese Chives Ingredients: 2 or 3 Tbsp. oil 2 eggs, beaten Oil 1 Tbsp. 1 piece ginger root, minced 100g pork belly, sliced and cut into 1 cm pieces 1 tsp. sake 1 tsp. soy sauce Dash of pepper 2 Tbsp. oil 100g bean sprouts, roots removed 1/2 onion, cut into 5mm pieces 1 1/2 bunch Chinese chives, cut into 4 to 5 cm pieces 1 1/2 Tbsp. soy sauce 1 Tbsp. sake Dash of salt, pepper and monosodium glutamate 1 tsp. sesame oil Method: 1.Heat 2 or 3 tbsp. oil in a Chinese il 1 Tbsp. 1 piece ginger root, minced 100g pork belly, sliced and cut into 1 cm pieces 1 tsp. sake 1 tsp. soy sauce Dash of pepper 2 Tbsp. oil 100g bean sprouts, roots removed 1/2 onion, cut into 5mm pieces 1 1/2 bunch Chinese chives, cut into 4 to 5 cm pieces 1 1/2 Tbsp. soy sauce 1 Tbsp. sake Dash of salt, pepper and monosodium glutamate 1 tsp. sesame oil Method: 1.Heat 2 or 3 tbsp. oil in a Chinese +5 oz soaked chinese mushrooms 7 oz bamboo shoots 4 oz scallions 4 cloves garlic oil for frying 4 tblsp soy sauce 3 tblsp sugar 2 tsp pepper 3 tsp salt 4 tblsp rice wine (or white wine) pinch of MSG 1/2 litre chicken broth or water 2 tblsp + 2 tsp cornstarch, stirred in 180 ml water 4 tsp sesame oil Chinese 1 lb shellfish Dough: 12 oz flour 1 egg 2 tblsp baking powder 3 1/2 tblsp cornstarch 1 tsp salt 1 cup water flour to dust oil to fry and for the dough 5 oz soaked chinese mushrooms 7 oz bamboo shoots 4 oz scallions 4 cloves garlic oil for frying 4 tblsp soy sauce 3 tblsp sugar 2 tsp pepper 3 tsp salt 4 tblsp rice wine (or white wine) pinch of MSG 1/2 litre chicken broth or water 2 tblsp + 2 tsp cornstarch, stirred in 180 ml water 4 tsp sesame oil 1228c inaka@tdl.comd 20 mins.e 15 mins.f Mediumg Mediumm Fried SpinachB VegetablesC 4DY2 lb fresh spinach or 3/4 lb frozen leaf spinach 1 tblsp oil 1 tsp salt 1 tblsp soy sauce Season the rice well with salt and black pepper. Heat the oil and fry the rice gently over medium heat for about ten minutes, or until all fat has been absorbed. Beat the eggs until smooth and pour on to the rice in a thin stream, stirring all the time. Heat gently, stirring, until the egg is evenly distributed and set. Note: This is the simplest form of fried rice, which, although very popular in the West, is not served in restaurants in China, and rarely in the home. Chinese`@2 lb cooked, cold rice 2 tblsp oil 2 eggs salt and black pepper 1228c inaka@tdl.comd 30 mins.e 15 mins.f Fried ShellfishB SeafoodC 1 lb shellfish Dough: 12 oz flour 1 egg 2 tblsp baking powder 3 1/2 tblsp cornstarch 1 tsp salt 1 cup water flour to dust oil to fry and for the dough ning Chinese chives and saute quickly. Add the soy sauce, sake and a dash of salt, pepper and monosodium glutamate to taste. Stir in the sesame oil as a finishing flavor and transfer to a serving dish The rule is to fry harder vegetable pieces longer. Divide the Chinese chives into the hard bottom parts and soft top parts in advance so that both parts are equally cooked at the end. It is also important to first prepare the ingredients other than the vegetables. Don't forget to give the porCHk apreliminary seasoning prior to cooking it with the other ingredients. 2 Tbsp. oil 100g bean sprouts, roots removed 1/2 onion, cut into 5mm pieces 1 1/2 bunch Chinese chives, cut into 4 to 5 cm pieces 1 1/2 Tbsp. soy sauce 1 Tbsp. sake Dash of salt, pepper and monosodium glutamate 1 tsp. sesame oilK Chinese sugarf sugar extraf tarragon fresh essential tenderizer undiluted frozen orange juice concentrate vegetable vinegar water white pepper favorite sauce optional tbspn sauce sauce sauce sauce tbspn sauce tbspn sauce orite sauce optional tbspn sauce sauce sauce tbspn sauce 1/4 lb thin Chinese noodles (or fresh angel hair) 1/2 cucumber 1 roma tomato 1/2 cup chopped lettuce 4 florets broccoli, blanched and cooled 2 stalks green onions Dressing: 1 Tbsp soy sauce juice of 1 lime 1/4 inch ginger, peeled and minced 1/4 tsp white pepper 1/2 tsp toasted sesame oil hops overnight before grilling, or broiling. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka SoftwBTare. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ celery, carrot, and scallion in butter over moderate heat, stirring, 5 minutes. Cook vegetables, covered, stirring occasionally, until carrot it tender, about 5 minutes more. Stir in salt and pepper, Worcestershire sauce, and 1/3 cup of ketchup and cook, stirring, 1 minute. In a large bowl combine well vegetables, meats, bread crumbs, eggs, and parsley. In a shallow baking pan form mixture into 1 1 sugarY szechwan peppercorns vanilla extract extract nilla extract corns vanilla extract vinegar vodka sherry waterf ground turmeric teasp baking teasp saltZ teasp black pepper teasp cornstarch teasp curry powder teasp paprika teasp teasp teasp turmeric teaspoon cayenne pepper teaspoon grated nutmeg teaspoon ground allspice teaspoon ground cloves teaspoon ground ginger teaspoon ground teaspoon whole cloves teaspoon whole clovescrushed teaspoon teaspoon baking powder teaspoon baking teaspoon basil mustardr vegetable teaspoon chopped garlic@ teaspoon fresh oregano leaves@ teaspoon middle eastern spice@ teaspoon sesame teaspoon worcestershire sauce@ teaspoon worchestershire sauce@ tomato@ allspice pounded ground@ coriander crushed@ dried oregano preferably mexican crumbled@ ground cumin@ lemon juice@ salt@ tobasco sauce@ yellow onion diced@ 1-1/2 vanilla@ tblsp romano@ wine@ wine@ 1-2cm@ wine@ 1-1/2 sauce@ wine@ heavy cream@ chicken serving pieces@ butter margarine@ chopped green pepper@ chopped onions chopped celery@ fresh cilantro chopped@ minced cilantro@ onions@ 2 glass bowl. Stir in flour and sugar, beating until smooth. Let stand in a warm place (85 degrees F) for about 36 hours, stirring occasionally. The starter can be refrigerated immediately after preparing it. However, the time required for fermentation before it can be used will be about 72 hours. Stir well just before using. Pour out the amount of starter needed. Replenish remaining starter by adding 1 cup each flour and warm water, beating well. LB et stand in warm place until bubbly. Place in covered jar and refrigerate for later use. Use in bread recipes in the following proportions: 1 cup starter per 6 cups of flour per 2 cups of water. American` ALASKAN SOURDOUGH STARTER 1 package active dry yeast 2 cups warm water (105 to 115 degrees F) 2 cups sifted flour 1 tablespoon sugar a 1228d Overnighte 2 hrsf Friendship StarterB Breads & MuffinsC popovers bamboo shoots pumpkin burritos piccata roast roast tenderloin onion-apple cream tenderloins blackberry vinegar tenderloins guacamole mushrooms sticker dipping sauce sticker dipping sauce sticker dipping sauce potato green salad potato cakes potato kibbeh potato potato krumpli leves potatoes gratin potstickers pound pound pretzels prince wales ketchup chinese stuffed mushrooms chipotle marinade curry flavored sardines sprouts horseradish cream sauce chicken hungarian italian cream chicken barbecue chicken vegetable carpaccio rucola yogurt sauce vinegar mustard artichoke sauce virginia's famous pickles world championship chili fritters frozen frozen margarita fruit fruit bread glarus style fruit scones fudge fuzzy fuzzy navel hungarian goulash gabi's gabi's harissa gaeng gaeng judes vermicelle gaeng haeng chicken fried chilli chicken curry power gajar gajar halva galatoire's ire's galatoire's galatoire's toire's horseradisht hummus hummus taheeni hungarian^ hunkar hunkar begendi bread flour 10-ounce purchased enchilada sauce whole peeled tomatoes toblerone all-purpose flour water jalopenos medium bacon slices baking potatoes peeled diced leaves boiled chopped blueberries flour flour sifted bread flour flour unbleached peeled sliced tomatoes canned sugar tomatoes canned peeled sliced tomatoes canned eached peeled sliced tomatoes canned tomatoes canned unbleached flour about shredded cooked chicken all-purpose flour chicken broth water cooked garbanzo beans reserved liquid cooked cornflakes crushed IPlace the salt in a saucer. Rub the rim of a collins glass with the lime wedge and dip the glass into the salt to coat the rim thoroughly; preserve the lime. Pour the tequila, Cointreau, lime juice, and crushed ice into a blender. Blend well at a high speed. Pour into a collins glass. Garnish with the reserved lime wedge. Mexican`{2 t. coarse salt 1 lime wedge 3 ounces white tequila 1 ounce Cointreau or triple sec 2 ounces lime juice 1 cup crushed ice 1228c inaka@tdl.comd 10 mins.e Nonef Noneg ntainers. refridgerate them Use only 1 to make one of the following recipes. The others you can use fordifferent recipes. American` 2 cups unbleached all-purpose flour 2 cups warm water 1 package active dry yeast 2 cups milk 2 cups unbleached all-purpose flour 2 cups sugar a 1228m Frozen MargaritaB CocktailsC 11ailsC 2 tbs oil 2 garlic cloves, finely chopped 1 pt/500ml chicken stock/broth 1 tsp/5ml preserved radish 4 oz/120g minced/ground pork, roughly shaped into 10-12 small balls 2 oz/60g, dry weight, clear vermicelli soaked for 10 minutes in cold waterto soften, and drained 1 tbs/15ml fish sauce In a small frying pan, heat the oil until a light haze appears. Add thegarlic and fry until golden brown. Set aside. In a medium saucepan, quickly heay the stock with the preserved radish. When the liquid is simmering, add the balls of minced park and cook for a few seconds. Add the drained noodlesand stir thoroughly. Add the fish sauce, soy sauce, sugar mushrooms, oni on and white pepper, stirring thoroughly after each addition. By this time the meat should be quite cooked through. RemovB{e from heat and pour into bowl. Pour a little of the fried garlic and oil into each bowl and garnish with the spring onion. Fruit Bread, Glarus StyleB Breads & MuffinsC 1 Package yeast 3/4 c Milk 3/4 c Water 4 T Butter 3 c Flour 1 t Salt FILLING: 12 oz Dried pears 6 oz Dried prunes, pitted ve the lime. Pour the tequila, Cointreau, lime juice, and crushed ice into a blender. Blend well at a high speed. Pour into a collins glass. Garnish with the reserved lime wedge. Mexican`{2 t. coarse salt 1 lime wedge 3 ounces white tequila 1 ounce Cointreau or triple sec 2 ounces lime juice 1 cup crushed ice a 1228c inaka@cap.or.jpd 10 mins.e Nonef Noneg Fruit Bread, Glarus StyleB Breads & MuffinsC 1 Package yeast 3/4 c Milk 3/4 c Water 4 T Butter 3 c Flour 1 t Salt FILLING: 12 oz Dried pears 6 oz Dried prunes, pitted Fuzzy NavelB CocktailsC 1D:1 oucne vodka 4 ounces orange juice 1 ounce peach schnappsFUPour all of the ingredients into a highball glass almost filled with ice. Stir well.K American`;1 oucne vodka 4 ounces orange juice 1 ounce peach schnapps 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Fuzzy Navel Ingredients: 1 oucne vodka 4 ounces orange juice 1 ounce peach schnapps Method: Pour all of the ingredients into a highball glass almost filled with ice. Stir well. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ naka/inakasoft/ argarine (50 g) 2 Tbsp.caster sugar (granulated sugar) 3 oz. mixed dried fruit (e.g., raisins) 1/4 pint milk (150 ml) milk to glaze a 1228c inaka@cap.or.jpd 45 mins.e 10 mins.f Mediumg Mediumm Dissolve yeast in lukewarm milk: add melted butter. Sift flour with the salt. Add milk to flour. Knead until smooth, allow to rise in covered bowl in a warm place, about 1 hour. Soak pears and prunes overnight in cold water. Cook in the soaking water about 20 minutes, drain off water and put fruit through a meat grinder. Add coarsely chopped nuts to the fruit mixture. Soak raisins in kirsch: add to the mixture, along with sugar and spices. Knead mixture into one-third of the doug hh, and shape into two narrow loaves. Roll out remaining dough, cut into two rectangles, and wrap around the fruit loaves. Fold the ends under and place on metal baking sheet with the seam on the bottom. Prick several times with a fork. Allow to rise in a warm place for one hour. Brush with egg yolk and bake in a pre-heated 340F oven for about one hour. Gw2/3 c Raisins 3/4 c Walnuts, coarsely chopped 1 T Kirsch 2 1/2 T Sugar 1 pn Ground cloves 1 pn Nutmeg 1 Egg yolkK SWISS` 1 Package yeast 3/4 c Milk 3/4 c Water 4 T Butter 3 c Flour 1 t Salt FILLING: 12 oz Dried pears 6 oz Dried prunes, pitted 2/3 c Raisins 3/4 c Walnuts, coarsely chopped 1 T Kirsch 2 1/2 T Sugar 1 pn Ground cloves 1 pn Nutmeg 1 Egg yolka #Am (From CULINARY EXCURSIONS THROUGH SWITZERLAND, Sigloch Editions, D-7118 Kuenzelsau, Germany, 1985,1988. 4 hrse 1 Hourf Fruit SconesB Breads & MuffinsC 8 oz.self-raising flour (225 g) 1/2 tsp.baking powder 2 oz.butter or margarine (50 g) 2 Tbsp.caster sugar (granulated sugar) 3 oz. mixed dried fruit (e.g., raisins) 1/4 pint milk (150 ml) milk to glaze oven for about one hour. pizza place place often until onions tinged 25 mins.e 5 mins.f Recipe: Spatzli Egg Noodles Ingredients: 3 c Flour; Unbleached 1 t Salt 1/4 t Nutmeg (optional) 4 Eggs; Large, Beaten 1/2 c (or more) Water 1/4 c Butter Method: Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff. Using a spaetzle machine or a colander with medium holes, press the noodles into a large pot full of 1 teaspoon curry powder chicken drumsticks or thighs a inaka@tdl.com 20 mins.e 1 Hourf Mediumg Mediumm Spiced Eggplant SaladB SaladsC il (cover bottom of heave frying pan about 1 inch) of parmeasan cheese Veg oil (cover bottom of heave frying pan about 1 inch) Soften yeast in warm water in large glass bowl. Stir in flour and sugar, beating until smooth. Let stand in a warm place (85 degrees F) for about 36 hours, stirring occasionally. The starter can be refrigerated immediately after preparing it. However, the time required for fermentation before it can be used will be about 72 hours. Stir well just before using. Pour out the amount of starter needed. Replenish remaining starter by adding 1 cup each flour and warm water, beating well. LB et stand in warm place until bubbly. Place in covered jar and refrigerate for later use. Use in bread recipes in the following proportions: 1 cup starter per 6 cups of flour per 2 cups of water. American` ALASKAN SOURDOUGH STARTER 1 package active dry yeast 2 cups warm water (105 to 115 degrees F) 2 cups sifted flour 1 tablespoon sugar 1228c inaka@tdl.comd Overnighte 2 hrsf Friendship StarterB Breads & MuffinsC Preheat oven to 425 F. Sift the flour and baking powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and fruit and add enough milk to mix to a soft dough. Turn onto a floured surface, knead lightly and roll out to 3/4-inch thickness. Cut into 2-inch rounds and place on a lightly floured baking sheet. Brush with milk to glaze. Bake for 10 minutes then cool on a wire rack. Serve with butter and jam (or clotted cream--sort of like whipped creaB m (yum yum)). Tip: Most scones will keep for a day or two if stored in an airtight container, but are always best reheated in the oven for a few minutes before serving. British` 8 oz.self-raising flour (225 g) 1/2 tsp.baking powder 2 oz.butter or margarine (50 g) 2 Tbsp.caster sugar (granulated sugar) 3 oz. mixed dried fruit (e.g., raisins) 1/4 pint milk (150 ml) milk to glaze 1228c inaka@tdl.comd 45 mins.e 10 mins.f Mediumg Mediumm Stem and seed the bell peppers and the habaneros. Grill the bell peppers until well charred, about 15 minutes. Transfer to a bowl, cover with foil and let them "sweat" for 15 minutes, then peel. Put the bell peppers flesh with everything else in the food processor, and process until smooth. Of course you can improvise: leave some seeds from the peppers, substitute tomatoes for one or all the bell peppers, using different chiles, etc... I added a few cilantro sprigs. Middle Eastern`w2-3 red bell peppers 10 habaneros 1 teaspoon cumin 1 teaspoon ground coriander 2 tablespoons olive oil salt and pepper 1228c inaka@tdl.comd 15 mins.e 15 mins.f A$Gaeng Judes Wunn Sen Vermicelle SoupB SoupsC cktailsC 1D:1 oucne vodka 4 ounces orange juice 1 ounce peach schnappsFUPour all of the ingredients into a highball glass almost filled with ice. Stir well.K Americanicannmericanjpd Nonee Nonef Noneg 1 tbs/15ml light soy sauce 1/4 tsp/1-2ml sugar 4-5 pieces of dried mushroom, soaked for 10 minutes in cold water to soften, drained and coarsely chopped 1 small onion, finely chopped 1/2 tsp/2ml ground white pepper 1 spring onion/scallion, green part only, slivered lengthways 2 tbs oil 2 garlic cloves, finely chopped 1 pt/500ml chicken stock/broth 1 tsp/5ml preserved radish 4 oz/120g minced/ground pork, roughly shaped into 10-12 small balls 2 oz/60g, dry weight, clear vermicelli soaked for 10 minutes in cold waterto soften, and drained 1 tbs/15ml fish sauce 1 tbs/15ml light soy sauce 1/4 tsp/1-2ml sugar 4-5 pieces of dried mushroom, soaked for 10 minutes in cold water to soften, drained and coarsely chopped 1 small onion, finely chopped 1/2 tsp/2ml ground whitBGe pepper 1 spring onion/scallion, green part only, slivered lengthways 1228c inaka@tdl.comd 45 mins.e 25 mins.f Mediumg Mediumm A!Gaeng Jued Tao Hou Bean Curd SoupB SoupsC peel_ sticks 1/4-1/2 thick orange spiral orange spiral orange spiral peeled@ penne@ pepper@ pepper ground@ pepperoni@ pickle@ pimentos@ pinch brown sugar@ pinch salt@ pizza@ plain@ poblano@ pomegranate@ possible@ potatos@ pounded@ powder@ ounded@ powder@ sugar@ powder powder sugar@ pour@ powder powder sugar@ tablespoonsC inner inner inside instant instead intact intoY cubes cubes cubes cubes sauces sauces butter chili-cheese tartar tartar butter chili-cheese tartar citron sauce1 cream third cream 200cc 200cc tomato puree flour potatoes 200gr 200ml bacon strips parmesan cheese grated flour flour flour strips bacon strips water chestnuts sauce 6-inch flour tortillas warmed cubes fresh mushrooms about large mushrooms ounces baked potatoes skin-on dicedw milwaukee whole small dried chili peppers beansprouts flour strawberries other fruit LASZ: Hungarian GoulashB StewC (5 pounds beef shin, large dice 1 cup paprika, Hungarian Kingred 4 large onions, diced 2 heads garlic, peeled and minced 1 cup fat from top of brown stock, melted 8 each Idaho potatoes, peeled and diced (90 ct, 8 oz each) 2 1/2 quarts brown beef stock Salt and freshly ground blace pepper to taste Preheat oven to 350 F. Cut shin beef in large dice, as large as 2 inches square. In a large roast pan, roll the beef in paprika, generously coating all surfaces. Push it to one side. Add the diced onions and garlic, and coat them too. Add melted fat from the brown stock, and toss all to coat well. There should be just one layer deep, so that everything can brown evenly. Place in oven and allow to brown, stirring from time to time so that all surfaces color. Adjust oven heat as required to e in oven and allow to brown, stirring from time to time so that all surfaces color. Adjust oven heat as required to ounce vodka ounce white creme cacao scallops fresh frozen butter caster sugar granulated sugar dried mushrooms flour fresh garlic pepper pepper pepper pepper package uncooked pasta package yeast parsley sliced optional petite boote saumon naturel crust crust single piece ginger pinapple slice pincee pinch oregano pineapple wedge lemonade lemon squeezed thoroughly1 whipping creamO skins wrappers frozen kernels thawedC cream cheese softened active yeast boursin cheese white ground cloves nutmeg 1 tbs/500ml chicken stock/broth 2 tbs/30ml fish sauce 1 tbs/5ml preservedradish( tang chi,p.39) 1/2 tsp/2ml ground white pepper 4 oz/120g bean curd, cut into 16*1/2in/1in/1cm cubes 2 spring onions/scallions green part only, cut in 1in/2.5cm slivers In a medium saucepan, heat together the chicken stock, fish saurce soy saurce, preserved radish and white pepper. When simmering, and the cubes of bean curd, cook for a half a minute and then add the pieces of spring onion. Simmer for a few a seconds, lad le into small bowls and serve. Everything about a thai meal aims at a balance of flavours, and to offsetthe chilli level in the last two dishes you should give each dinner a small bowl of lightly-flavoured clear soup which can be sipped to relax the palate. Mediumm A!Gaeng Jued Tao Hou Bean Curd SoupB SoupsC {A!*b ='%#R S332j B*)'V holzinger@sable.adelphi.edu 3 hrse 2 hrs & 30 mins.f Mediumg Highm Recipe: G LASZ: Hungarian Goulash Ingredients: 5 pounds beef shin, large dice 1 cup paprika, Hungarian Kingred 4 large onions, diced 2 heads garlic, peeled and minced 1 cup fat from top of brown stock, melted 8 each Idaho potatoes, peeled and diced (90 ct, 8 oz each) 2 1/2 quarts brown beef stock Salt and freshly ground blace pepper to taste Method: Preheat oven to 350 F. Cut shin beef in large dice, as large as 2 inches square. In a large roast pan, roll the beef in paprika, generous top of brown stock, melted 8 each Idaho potatoes, peeled and diced (90 ct, 8 oz each) 2 1/2 quarts brown beef stock Salt and freshly ground blace pepper to taste Method: Preheat oven to 350 F. Cut shin beef in large dice, as large as 2 inches square. In a large roast pan, roll the beef in paprika, generous and picked up the flavor of the meat, which was cooke ame. Then diced Idaho potatoes were added, and the thick pot was filled with brown stock to cover the meat. First the pot was brought to the boil quickly, and then the heat was lowered to just a bare simmer, and everything cooked slowly. As the fat rose to the top it would be skimmed off, and the contents of the pot were stirred with what looked like a canoe paddle. No binding of starch was used. The potato dice got kind of round edges and picked up the flavor of the meat, which was cooked Y to fork tender. Patrons were given the choice of buttered egg noodles or spatzle, which are little flour and egg dumplings, browned in butter. This dish was a big seller in that old fashioned German restaurant, where we went through a 10 gallon pot full each week. Sweet and sour red cabbage, made with wine and spices was a favorite side dish. K Hungarian he brown stock over the meat, and mixed all well. We used this fat for two reasons. It was free, we already had it, and it had just the right flavors from the brown stock. It was orange in color, having extracted the fat soluble color from the tomatoes. That color is always associated in my mind with Vitamin A, beta-carotene. The pan containing the meat and paprika, onions garlic and oil was put into a moderate oven and slowly the meat became brown and the onions melted and combined their fragrance with the garlic. The soul of this dish filled the kitchen, making mouth watering aromas. "What are you cooking that smells soooo good?" everyone who came into the kitchen would ask. "A slow brown is a brown that stays on the meat," I was told by the chef. "Besides the darn paprika burns if you try to rush it.!" he said. When it was nice and brown, the meat was dumped into a 10 gallon pot on a candy stove, which is a low circular multiburner open stove, used by bakers, hence the n you boil (212F) a stew the meat will be dry. Long slow cooking is the ticket. This can even be taken to extremes. If you have ever made a stew in a crockpot, for many hours at lower than 180F you know how tender and juicy things get. Stews can be white or brown. This goes back to the ideas we discussed under Mirepoix. Brown stews, like a goulash, have more robust flavors, with aromatic vegetables like onions and garlic, strong flavored fats like bacon or ham, and tomatoes to enrich and war m the brown color. Aha! Why do you need tomatoes for the warming red color when you are going to have lots of bright sunny red paprika,? So, no tomatoes, and no flour. Not needed! At Jager Haus, we rolled the beef chunks in a pan of Kingred Hungarian Paprika. (Kingred is hot, Sunred is mild) so that they would take up as much paprika as could stick to them. Then we put the meat into a roast pan with diced onions, and an amazing amount of garlic, and poured some melted fat from the top of t keep from burning, but don't let it be too cool or the meat will sweat out its juices. You should be able to heat the meat "singing softly in the pan." (A slight sizzling sound) When the meat is brown, transfer it to a heavy pot, and add the peeled diced potatoes. Cover with brown stock, and bring to the boil. As soon as it boils, cut to a simmer. As fat and scum rises to the surface, skim it off from time to time. Stir gently from time to time. note: You could do the same in the oven, if the roast pan is deep enough, but evaporation is more rapid, so you will need to keep a pot of hot stock to replenish with. When the meat is tender the potatoes will have rounded edges, where originally square. What ever thickening has taken place is what you want. This benefits from overnight refrigeration, so that the fat rises and forms a cap on the top. It will be bright orange, and is very nice for saut ing veal cutlets and the like. I like to grind onions and garlic and mix it with t g. The fibers separate...the meat becomes "stringy". There is a dish called Ropa de Viejo, "Old Mans Clothes", where the meat is cooked this way and then shredded. Using large chunks of shin implies two things. First, the finished dish will have a rich 'beefy' flavor. Oxtails are an even better example of a meat that gives this intense flavor. Can you think why? The second idea is that, seeing as the meat is in large chunks and we are going to cook it slowly in water or stock, the cooking time will be long, as compared to the same meat in smaller chunks. This goes back to the ideas in "Boiling Water". If we add chunks of potato at the same time as the meat, the potato, having a shorter cooking time will overcook. When a starchy vegetable like potato overcooks, it thickens the liquid it is in. Stew, means that there will be chunks of food, cooked immersed in liquid, at simmering (180F) temperatures. Oddly enough, simmering temperatures keep the meat moist and juicy, but if his fat to 'paint' chickens before roasting. The point is that this fat is very nice, everywhere but in the goulash. Remove it. Naturally, before serving, you will want to reseason it, salt first. If you used Kingred Hungarian paprika, I doubt you will want more pepper, unless you are a real chili head. Serve this on top of buttered noodles or spaetzle. We cut large chunks (3-4 oz each) of shin beef for this recipe. This makes a great deal of sense, as well exercised tough muscles like shi n (lower leg) develop a great deal of flavor. The toughness of the meat is rendered tender by moist heat cooking. The connective tissue in the meat, collagen, is what holds the muscle fibers together. The more exercised the muscle, the more collagen is developed to hold the fibers. When we cook such meat in water, slowly at simmering temperatures, (180F) the water combines with the collagen to form water soluble gelatin. This makes the meat tender -- sometimes too tender if we cook too lon table spoons tabasco tablespoons dried prawns pounded tablespoons flour divided tablespoons fresh lemon juice tablespoons tablespoons sauce tablespoons tabasco sauce tablespoons tartar sauce fresh lemon juice all-purpose flour shortening peanut tabasco sauce tblsp chili powder tblsp cornstarch sugar sugar unsalted butter teasp sauce teaspoons garlic powder threads saffron 5-1/2 threads saffron garlic powder threads saffron threads saffron saffron medium potatoes about pounds pears peeled cored broth granulated sugar divided nutmeg sugar 50lbg cubed cubes cucumberV cucumber chopped unpeeled slices cucumber julienned cucumber yogurt salad salad cucumber yogurt salad meats meaty med-large med-sized medal median medium` medium-hot dium-hot edium-diced medium-hot weekly weekly chinese cooking class cookbook wilson winning witten[ women's woods worley asked minsA minsU minsH minsC [In a work or frying pan heat the oil until a light haze appears. Fry the garlic until golden brown. Add the chillies and stir.Add the chicken meat, stir and cook until the meat is slightly opaque. Stirring after each addition, and the remaining ingredient s, one by one. Cook for a minute or two, making sure the meat is cooked through, and serve. G`3 tbs/45ml stock/broth1 tbs/15ml light soy saurce 1 tbs/15ml dark soy saurce 1/4 tsp/1-2ml sugarK a2 tbs/30ml oil 1 garlic clove, finely chopped 5-6 dried long chillies, with or without seeds, chopped 4oz/120g chicken breast, finely sliced 1 tbs/15ml fish saurce 1 heaped tbs/20g roasted peanuts 6-8 small thin French/snap beans, cuts in 1in/2.5cm pieces 3 tbs/45ml stock/broth1 tbs/15ml light soy saurce 1 tbs/15ml dark soy saurce 1/4 tsp/1-2ml sugar 1228c inaka@tdl.comd 25 mins.e 30 mins.f Highg Mediumm A*Gai Pad Pung Kari Chicken with Curry PowerB PoultryC ~~}>n }~~}~ ~V?w} ~}~~} an 8-to 10-pound fresh ham (1/2 leg of pork) 6 garlic cloves, chopped coarse 2 tablespoons fresh orange juice 1 tablespoon vegetable oil 1 tablespoon wine vinegar 1 teaspoon salt 1 teaspoon black pepper 1/2 teaspoon dried or gano, crumbled 1 large onion, sliced Preheat the oven to 350 F. With a sharp knife score the skin and fat of the ham deeply in a diamond pattern. In a blender pur e the garlic with the orange juice, the oil, the vinegar, the salt, the pepper, and the or gano and rub the mixture all over the ham. Put the onion in the middle of a roasting pan, arrange a rack on top of it, and put the ham on the rack. Roast the ham in the oven for 4 hours, or until a meat thermometer registers 170 F., and let it stand in the pan at room temperat .5 pounds russett potatoes. 6 cloves garlic, peeled. Salt to taste. White pepper, freshly ground, to taste. 3 tbls butter a 1228c inaka@cap.or.jpd 15 mins.e 15 mins.f Mediumg Mediumm Garlic Roast PorkB garam garam masala garbanzo garden garden vegetable latkes garlic garlic bread tomatoes garlic chicken breasts garlic chicken poulet l'ail garlic olives garlic potatoes garlic pumpkin puree garlic scallions limeo ghanoogeb ghanoush ginger glarner glarus gobiF goulash grape gratin gravy greek] green greens grill grilled groseilles habaneroo haeng hainanese halva harissa harriet health heartsT herbes horseradisht hummus hummus taheeni hungarian^ hunkar hunkar begendi minced/ground minces miniature minimal mintW minthe mints minutes mirin until crumbly mixed mixed lettuces lettuces mixture mixture large fresh chili peppers coarsely chopped quarts liters vinegar quarts watera vinegar quarts watera watera peppers dried tblsp crushed icilian sausage skinless boneless chicken breast halves crosswise skinned boned halibut fillets about slices bacon diced cookedq slices bacon well-cooked crumbled small turnips medium-size turnips quarteredQ sprigs fresh thyme teaspoon sprigs rosemary spring onions squares semi-sweet chocolate strips bacon fried crumblede bouillon instant crushed butter chili powder desired cocoa self-raising flourK sauce sauce usual/dark/light sugar tablespoon extravirgin olive tablespoons stick unsalted butter tablespoons butter tablespoons chopped parsley 2 tbs/30ml oil 2 garlic cloves, finely chopped 1 tbs/15ml curry powder 4 oz/120g chicken breast, coarsely chopped 1 small onion, chopped 1 medium potato, diced small about tbs/120ml stock/broth or water 2 tbs/30ml fish saurce pinch of sugar 4 tbs/60ml coconut milk In a work or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown. Add the curry powder, stir to mix thoroughly and cook for 1 minute. Add the chicken, stir and mix until the meat is coated with the curry mixture. Add the onion, potato and 4tbs/60ml stock, and cook, stirring constantly until the potato is al dente. If the mixture becomes, dry add a little more stock. Add the fish saurce, sugar, and coconut milk,stirring after each is slightly thickB ened. 1/4 tsp/1-2ml sugar 1228c inaka@cap.or.jpd 25 mins.e 30 mins.f Highg Mediumm A*Gai Pad Pung Kari Chicken with Curry PowerB Poultry 1228c inaka@tdl.comd 20 mins.e 25 mins.f Mediumg Mediumm Recipe: Gaeng Jued Tao Hou Bean Curd Soup Ingredients: 1 tbs/500ml chicken stock/broth 2 tbs/30ml fish sauce 1 tbs/5ml preservedradish( tang chi,p.39) 1/2 tsp/2ml ground white pepper 4 oz/120g bean curd, cut into 16*1/2in/1in/1cm cubes 2 spring onions/scallions green part only, cut in 1in/2.5cm slivers Everything about a thai meal aims at a balance of flavours, and to offsetthe chilli level in the last two dishes you should give each dinner a small bowl of lightly-flavoured clear soup wh A5Gai Pad Prik Haeng Chicken fried with Chilli and NutsB PoultryC 2 tbs/30ml oil 1 garlic clove, finely chopped 5-6 dried long chillies, with or without seeds, chopped 4oz/120g chicken breast, finely sliced 1 tbs/15ml fish saurce 1 heaped tbs/20g roasted peanuts 6-8 small thin French/snap beans, cuts in 1in/2.5cm pieces cured curried curried chicken breasts curried garbanzo beans curried salmon-rice curryY curry flavored sardines sproutsY curry cutlets daiquiri daisy dandies danish danish creamy pudding dave's dave's meatloaf david's david's cream rolls fried spice chicken wings demi-glace deviled deviled deviled dianne diavolo dices dijon dijon 1228c inaka@tdl.comd 25 mins.e 25 mins.f Mediumg Recipe: Gai Pad Pung Kari Chicken with Curry Power Ingredients: 2 tbs/30ml oil 2 garlic cloves, finely chopped 1 tbs/15ml curry powder 4 oz/120g chicken breast, coarsely chopped 1 small onion, chopped 1 medium potato, diced small about tbs/120ml stock/broth or water 2 tbs/30ml fish saurce pinch of sugar 4 tbs/60ml coconut milk Method: In a work or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown. Add the curry powder, stir to mix thoroughl ato, diced small about tbs/120ml stock/broth or water 2 tbs/30ml fish saurce pinch of sugar 4 tbs/60ml coconut milk Method: In a work or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown. Add the curry powder, stir to mix thoroughl tarts boiling. Heat until almost dry. Add sugar, mix, and continue to cook until damp/dry. Remove from stove and add cashews and raisins aB nd car- damoms. 115 g (4 oz.) coriander seeds, washed and dried 55 g (2 oz.) cumin seeds, washed and dried 2 tablespoons black pepper 1 tablespoon white pepper 3 teaspoons cardamom seeds 30 g (1 oz.) cinnamon bark, broken into small pieces 2 teaspoons cloves 3 nutmegs 1228c inaka@tdl.comd 15 mins.e 10 mins.f Recipe: Garam Masala Ingredients: 115 g (4 oz.) coriander seeds, washed and dried 55 g (2 oz.) cumin seeds, washed and dried 2 tablespoons black pepper 1 tablespoon white pepper 3 teaspoons cardamom seeds 30 g (1 oz.) cinnamon bark, broken into small pieces 2 teaspoons cloves 3 nutmegs Method: Spread the ingredients in a large aluminum tray. Heat under a warm grill till fragrant and very lightly browned - do not allow to darken. Grind mixture, while still warm, in a coffee grinder ti not allow to darken. Grind mixture, while still warm, in a coffee grinder till very fine. Keep in an air-tight bottle and store in fridge. tbs/60ml tbs/90 tbspE tbspn tbspns bspns teaspoon lemon juicez teaspoonsM teasps 2 tablespoons slivered almonds 1 thin slice French bread (about 4x3x1/4 inches) 1 large garlic clove 1 7-ounce jar roasted red peppers, drained 2 tablespoons olive oil 1 tablespoon Sherry wine vinegar or red wine vinegar 1/4 teaspoon cayenne pepper 16 cooked shrimp, peeled, deveined You can steam, grill, boil or broil the shrimp or, even easier, buy them already cooked. Saffron rice and greens mixed with some olives, red onion slices and a garlicky olive oil dressing are perfect side disheB s. Sliced oranges sprinkled with a bit of sweet Sherry and paired with some crisp sugar cookies would round out the Spanish-inspired menu. Preheat oven to 325 F. Place baking sheet in oven. Using food processor fitted with medium grating disk, shred potatoes, carrots and parsnips. Place towel on work surface. Spread vegetables over. Roll up towel; squeeze tightly to absorb moisture from vegetables. Blend flour, dill, onions, salt and pepper in large bowl. Add vegetables; toss to coat. Mix in eggs. Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 2 heaping tablespoons batter per pancake into B hot oil. Using spoon, spread to 4-inch rounds. Cook until brown, about 3 minutes per side. Transfer to sheet in oven. Repeat with remaining batter, adding more oil to skillet by tablespoonfuls as necessary. Serve hot. 10 tablespoons (about) vegetable oil Carrots, parsnips, green onions and dill make the difference in these colorful pancakes. Mix some chopped dill and green onions into sour cream to pass alongside. Makes about 12K American Indian`aCarrots 1 lb. Half and Half 1 pint Sugar 1_2cup Cardamom 3-4 Raisins handful Cashew nuts handful 1228c inaka@tdl.comd 15 mins.e 10 mins.f Highg Highm Recipe: Gajar Halva Ingredients: Carrots 1 lb. Half and Half 1 pint Sugar 1_2cup Cardamom 3-4 Raisins handful Cashew nuts handful Method: Add a little butter to a frying pan and heat to coat the pan. Roast cashew nuts until golden brown and add the raisins to the pan for a few seconds. Remove the cashews and raisins and keep aside. Grate the carrots and add to the pan. Add Half and Half, and heat for about an hour, starting with high heat,stirring, and lowering the heat after the mixt n hour, starting with high heat,stirring, and lowering the heat after the mixture starts boiling. Heat until almost dry. Add sugar, mix, and continue to cook until damp/dry. Remove from stove and add cashews and raisins and car- damoms. ashews and raisins aB nd car- damoms. small-curd smaller smallest smallish smell smith smoke smoked smokier smooked smokier smooked soakedW soakedand soaking soaking about lukewarm water sockeye sodaL 2tbsp 2tbsp chopped fresh 2tbsp lemon juice 2tbsp sauce 2tbsp sauce 2tbsp sauce 2tbsp sauce 2tbsp sauce lemon juice 2tbsp sauce sauce oatmeal obtain oconut oconut cashews cashews handful casing casings caster catsupq cauliflowerF cauliflower cauliflower cayanne cayenneR cayman celantro celebrate celeri celeriac celeryC celery stalks cellery center center-cut central centuries cereal certain cfresh inaka@tdl.com 25 mins.e 10 mins.f Mediumg Highm Recipe: Garden Vegetable Latkes Ingredients: 8 ounces Yukon Gold potatoes, peeled, cut into 1-inch pieces 8 ounces carrots (about 2 large), peeled, cut into 1-inch pieces 8 ounces parsnips (about 2 large), peeled, cut into 1-inch pieces 1/4 cup all purpose flour 1/4 cup chopped fresh dill 1/4 cup chopped green onions 1/2 teasp salt 1/2 teasp pepper 2 large eggs, beaten to blend 10 tablespoons (about) vegetable oil Carrots, parsnips, green onions and dill make the difference in these 25 mins.e 10 mins.f Mediumg Highm Garlic & Onion SoupB SoupsC 10 tablespoons (about) vegetable oil Carrots, parsnips, green onions and dill make the difference in these colorful pancakes. Mix some chopped dill and green onions into sour cream to pass alongside. Makes about 12K American 2 cans peeled San Marzano Tomatoes 2 cucumbers, diced very small 1 onion, diced very small 4 celery stalks, diced very small 2 bell peppers, diced very small 2 Tbsp your favorite hot sauce (optional) 1/4 c red wine vinegar 1 tsp chopped garlic fresh cilantro salt and pepper, to taste r. Set aside. Saute the onion and garlic in the oil in a medium size saucepan for about 3 minutes. Stir in the flour and paprika. Cook for 1 minute. Stir in the reserved liquid from the tomatoes. Cook, stirring, until slightly thickened. Add the tomatoes and the reserved green beans. Mix well. Cook, stirring, over medium heat for about 2 minutes or until heated through and the beans are tender-crisp. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ------------ onal Notes: Recipe F sesame oil 1.5 tblsp fresh lemon juice salt & freshly ground pepper In small bowl, whisk all ingredients together until combined. Cover and refrigerate up to 1 day. 1/4 cup chinese preserved or pickled cabbage 1/2 tsp soy sauce 1/4 tsp salt 1/4 tsp freshly ground black pepper 18 radicchio leaves 1/4 small red onion, sliced crosswise 1/8 inch thick 1/4 small white onion, sliced crosswise 1/8 inch thick lemon-soy vinaigrette (recipe follows) Chinese plus 1 tsp peanut oil 1.5 lb lean ground lamb 1/5 cup chopped fresh coriander (cilantro) plus 1/4 cup whole leaves for garnish 1/4 cup chinese preserved or pickled cabbage 1/2 tsp soy sauce 1/4 tsp salt 1/4 tsp freshly ground black pepper 18 radicchio leaves 1/4 small red onion, sliced crosswise 1/8 Bminch thick 1/4 small white onion, sliced crosswise 1/8 inch thick lemon-soy vinaigrette (recipe follows) 1228m 121129k 0/0/1 tablespoons brown sugar tablespoons butter\ tablespoons butter tablespoons sherry tablespoons catsupq tablespoons chili powder tablespoons chopped fresh basil tablespoons chopped fresh chives tablespoons chopped fresh cilantro tablespoons chopped fresh parsley tablespoons chopped green onion tablespoons chopped parseley tablespoons chopped parsley tablespoons vegetable shortening tablespoons water 1228c inaka@tdl.comd 20 mins.e 15 mins.f Recipe: Garlic & Onion Soup Ingredients: 4 Large Onions 3 Tbsp Flour 5 Garlic Cloves 2 Tbsp Butter 1 Bay Leaf 2 Tbsp Olive Oil Salt & Pepper to Taste 5 Cups Water 1 Chicken Cube 1 Cup Dry White Wine 1 Beef Cube 1/2 Cup Half & Half Cream Method: 1. Melt butter. Remove from heat and place in a large bowl and mix with flour. Put aside. 2. Clean and slice onions. Chop garlic cloves. 3. In Salt & Pepper to Taste 5 Cups Water 1 Chicken Cube 1 Cup Dry White Wine 1 Beef Cube 1/2 Cup Half & Half Cream Method: 1. Melt butter. Remove from heat and place in a large bowl and mix with flour. Put aside. 2. Clean and slice onions. Chop garlic cloves. 3. In French ne and nutmeg. {z{z}~ }~}}| xxyyzyyxz| {yzyyz y){zy{ }||{|~|zw xyyzyy yxyz|zyz{yz ~|{{zz{{ |yyz~ |yzzyz{yy {x{{|z x z{yzy|}{zyy~ }xxyzyxyzyyzyy yyxyz x{zyyxz{zy{ zyzyzy{ }zz{}}| yzyzzyz zyxyzx{ yyz{{zzyy{ y!zyyz{{}}~}|} zz|}}{yxy yz{|}|| |}|{zyyzzyz|{zyy x{~~} xyyx{||{ zyyzyz |yz{zy{|~ }yz{yxxyyx }{xyyxxyy} }~{|~~} }{{|{{ ~|{|| )4 Large Onions 3 Tbsp Flour 5 Garlic Cloves 2 Tbsp Butter 1 Bay Leaf 2 Tbsp Olive Oil Salt & Pepper to Taste 5 Cups Water 1 Chicken Cube 1 Cup Dry White Wine 1 Beef Cube 1/2 Cup Half & Half Cream 1. Melt butter. Remove from heat and place in a large bowl and mix with flour. Put aside. 2. Clean and slice onions. Chop garlic cloves. 3. In a pan, bring water, wine chicken and beef cubes to a boil. 4. In another pan, saute' the onions in the olive oil until golden glassy clear. The add the garlic and saute' a few minutes more. 5. Combine the onions and garlic with the butter/flour mixture. 6. Add the bay leaf and let simmer for 15 minutes. 7. Add the half & half and stir. 8. Season to BEtaste with salt & pepper. Optional: a splash of Port Wine and nutmeg. French x#vwxyy{ wxyyz|{|~ |y}}vuvt }}|zzyzy~ ~yy|} yxyyz|~ }|}}|xw ~yxyx ~stsrsrsx stuvy{zz|vtuust tuuwx }rstsst tsrss rstvvtsuusttst }|zwwvwwuyy} {tsuzy utvsstwus rststvstssrtsstv{w |z|~}}yx }rrsst}~ usstsstsstt|~vuvtssr s tstz| yuvttuyzx tssttr }{tuy}u tuwvxxwxxzy} |ssutstvu vsutstsrstuyw| ssuuwxwust s tswwttsstt tsrsuwy|}~| }wstuz|}}z{} }yx{|wz ~}vtt {~yutt w~ust xsttswyx uutstsrtu yrttsrrtz xxvtrssr 3-1/2 lb. frying chicken, cut into serving pieces, or the equivalent in chicken parts 3 T peanut oil 1 head garlic, peeled and coarsely chopped 2 small dried hot red peppers 3/4 C. distilled white vinegar 1/4 C. soy sauce 3 T honey Heat oil in large heavy skillet and brown chicken well on all sides, adding garlic and peppers toward the end. Add remaining ingredients and cook over medium high heat until chicken is done and sauce has reduced somewhat. This will not take long, less than 10 minutes. If cooking both dark and white meat, remove white meat first so it doesn't dry out. Watch carefully so sauce doesn9t burn or boil away. There should be enough sauce left to serve with the chicken, and the chicken should appeaBOr slightly glazed. (Remove chicken to platter, then reduce sauce if necessary.) Chinese lic Chicken cation culette PoultryC Garlic Bread With TomatoesB AppetizersC 6 crusty Italian bread, halved crosswise 1 large garlic clove, crushed and minced 4 tablespoons extra-virgin olive oil 6 large, firm ripe tomatoes, peeled, seeded, and chopped salt and pepper 1/4 minced fresh basil leaves 1 tablespoon balsamic vinegar Cream 1228c inaka@cap.or.jpd 20 mins.e 15 mins.f Garlic Bread With TomatoesB AppetizersC 6 crusty Italian bread, halved crosswise 1 large garlic clove, crushed and minced 4 tablespoons extra-virgin olive oil 6 large, firm ripe tomatoes, peeled, seeded, and chopped salt and pepper 1/4 minced fresh basil leaves 1 tablespoon balsamic vinegar 1 - 9 oz. jar green olives (unpitted) 2+ - cloves of garlic 2+ - dried chili peppers (or whatever) 1-1/2 - tablespoons of wine vinegar 1 - teaspoon dried dill weed 1228c inaka@tdl.comd 15 mins.e Nonef Noneg Recipe: Garlic Olives Ingredients: 1 - 9 oz. jar green olives (unpitted) 2+ - cloves of garlic 2+ - dried chili peppers (or whatever) 1-1/2 - tablespoons of wine vinegar 1 - teaspoon dried dill weed Method: Drain liquid from olives into small sauce pan, add garlic and peppers, simmer for 5 minutes. Add vinegar. Unpack and repack olives putting peppers and garlic between alternate levels. Put dill on top of olives and pour hot juice over and mix well. Recap and chill. Leave for at American`{1.5 pounds russett potatoes. 6 cloves garlic, peeled. Salt to taste. White pepper, freshly ground, to taste. 3 tbls butter a 1228c inaka@tdl.comd 15 mins.e 15 mins.f Mediumg Mediumm Garlic Roast PorkB PorkC ||{|{}|} ywvwwyxy{ txxyx ~vuvu wHxzy uzxyxwwxv }z|xz y zyx} w|~~|z uyyx{ z'ywtwuwyy} tablespoons green pepper chopped\ tablespoons honey tablespoons tablespoons mirin sherry tablespoons tablespoons olive tablespoons paprika tablespoons tablespoons sauce tablespoons sauce divided tablespoons tamarind powder tablespoons unsalted butter tablespoons unsalted butter melted tablespoons vegetable divided tablespoons water butter flour teaspoon hoisin lemon juice fresh tarragon minced tarragon minced white tblsp water tblsp sauce tblsp white vinegar vinegar sesame sugar tbs/60ml sauce tbs/60ml stock/broth water butter extra-virgin olive grated cheddar cheesex Mix butter, chives or parsley, and garlic powder; shape into rectangle. Cover and freeze until firm, about 30 minutes. Flatten each chicken breast to 1/4 inch thickness between waxed paper or plastic wrap. Cut butter into 6 pieces. Place 1 piece on center of each chicken breast. Fold long sides over butter; fold ends up and secure with toothpick. Mix cereal, parsley, paprika, and garlic powder. Dip chicken breast into buttermilk; then coat with cereal mixture. Place chicken breasts, BMseam side down, in greased pan. Cook uncovered in a 425 oven for 35 minutes. American 6 tablespoons unsalted butter, softened 2 tablespoons snipped chives or parsley 1/4 teaspoon garlic powder 6 small chicken breast halves (about 2 pounds) 3 cups cornflakes, crushed 2 tablespoons snipped parsley 1/2 teaspoon paprika 1/4 teaspoon garlic powder 1/4 cup buttermilk 1228c inaka@tdl.comd 25 mins.e 35 mins.f Highg Mediumm 3-1/2 lb. frying chicken, cut into serving pieces, or the equivalent in chicken parts 3 T peanut oil 1 head garlic, peeled and coarsely chopped 2 small dried hot red peppers 3/4 C. distilled white vinegar 1/4 C. soy sauce 3 T honey Jeff Fraga 15 mins.e 10 mins.f Mediumg Highm Recipe: Garlic Chicken Ingredients: 3-1/2 lb. frying chicken, cut into serving pieces, or the equivalent in chicken parts 3 T peanut oil 1 head garlic, peeled and coarsely chopped 2 small dried hot red peppers 3/4 C. distilled white vinegar 1/4 C. soy sauce 3 T honey Method: Heat oil in large heavy skillet and brown chicken well on all sides, adding garlic and peppers toward the end. Add remaining ingredients and cook over medium high heat until chicken is done and sauce has reduced s Chinese hourV minsf minsD Garlic OlivesB AppetizersC ManyD 1 - 9 oz. jar green olives (unpitted) 2+ - cloves of garlic 2+ - dried chili peppers (or whatever) 1-1/2 - tablespoons of wine vinegar 1 - teaspoon dried dill weed Drain liquid from olives into small sauce pan, add garlic and peppers, simmer for 5 minutes. Add vinegar. Unpack and repack olives putting peppers and garlic between alternate levels. Put dill on top of olives and pour hot juice over and mix well. Recap and chill. Leave for at least a week before eating. Mom use to make a case of these at a time and by the time you got to the last jars, the olives were so hot that you would burn your lips on you Martini. For those worried about an eaB rly frost, please remember the "Dilly Green Tomatoes" recipe in the Better Homes and Gardens Cook book and substitute peppers of choice. These can also be a divine blessing during the long winter months. American Yesfq Yesfq Yesfq Yesfq Yesfq @Toss chicken with 2 teaspoons cornstarch, soy sauce, pepper and 1 tablespoon oil. Let stand 10 minutes. Mix remaining cornstarch with the chicken broth. Heat remaining oil in skillet; add chicken, garlic, and ginger. Cook one minutes, stirring constantly. Add mushrooms and liquid. Cook over low heat 5-10 minutes. Chinese 2 boneless chicken breasts, cut in small strips 3 teaspoons cornstarch 1 tablespoon soy sauce 1/4 teaspoon pepper 4 tablespoons oil 1/4 cup chicken broth 1/4 pound sliced mushrooms 2 cloves garlic, minced 1 t. powdered ginger OR 2 teaspoons fresh minced ginger 1228c inaka@tdl.comd 25 mins.e 10 mins.f Venn PongalB RiceC 2 cups rice 3/4 cup mung dal, dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin, turmeric, salt to taste. A good bunch curry leaves a little chopped ginger 5-6 tbspns ghee/melted butter turned brown bunch cashews For the gravy: 4 cups water 1/4 cup all-purpose flour 1/3 cup fresh orange juice 2 tablespoons wine vinegar 2 tablespoons sugar fresh flat-leafed parsley leaves for garnish strips of orange zest for garnishK American an 8-to 10-pound fresh ham (1/2 leg of pork) 6 garlic cloves, chopped coarse 2 tablespoons fresh orange juice 1 tablespoon vegetable oil 1 tablespoon wine vinegar 1 teaspoon salt 1 teaspoon black pepper 1/2 teaspoon dried or gano, crumbled 1 large onion, sliced For the gravy: 4 cups water 1/4 cup all-purpose flour 1/3 cup fresh orange juice 2 tablespoons wine vinegar 2 tablespoons sugar fresh flat-leafed parsley leaves for garnish strips of orange zest for garnish inaka@tdl.com 1 Houre 4 hrsf Highg Highm Garlic SoupB SoupsC QuartsB 8 * 1 GallonB Liters 2B : * 3 Liters 3B GallonsB 26455 Shopping ListB NameB Email Body TextB "Recipe: " & " & " "Ingredients: " & " & " " & " "Method: " & " " & " "Additional Notes (if any): " & * & " "Recipe From: " & # & " "------------------------------------------" & " " & "This recipe was created using Computer Cuisine from Inaka Software." & " "http://www.tdl.com/~inaka/inakasoft/" & " "------------------------------------------" 1228c inaka@tdl.comd 15 mins.e 40 mins.f Recipe: Garlic Soup Ingredients: 20 cloves or more of garlic 2 cliced onions 1 sliced green pepper 1 1/2 tbsp. olive oil 3 c peeled, sliced tomatoes (canned OK). 2 c vegetable broth 3 slices dark bread various spices such as: salt, pepper, basil, oregano parmesan cheese to shake over top Method: Blanche garlic 30 sec in boiling water (so get water boiling, throw garlic cloves in for 30 seconds. Then, take them out and peel them then slice (don't crush). In large saucepan, saute on , saute on yions, garlic, pepper, until onion golden. Add tomatos. Reduce heat. Simmer 30 min. Pour in broth, then heat to boil. Add the bread, cubed, till desired consistency. Add spices. Pour yourself a bowl. Shake cheese on top. Eat Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ : inaka@tdl.com 1 tbls flour a 20 cloves or more of garlic 2 cliced onions 1 sliced green pepper 1 1/2 tbsp. olive oil 3 c peeled, sliced tomatoes (canned OK). 2 c vegetable broth 3 slices dark bread various spices such as: salt, pepper, basil, oregano parmesan cheese to shake over top Blanche garlic 30 sec in boiling water (so get water boiling, throw garlic cloves in for 30 seconds. Then, take them out and peel them then slice (don't crush). In large saucepan, saute onions, garlic, pepper, until onion golden. Add tomatos. Reduce heat. Simmer 30 min. Pour in broth, then heat to boil. Add the bread, cubed, till desired consistency. Add spices. Pour yourself a bowl. Shake cheese on top. Eat Italian 20 cloves or more of garlic 2 cliced onions 1 sliced green pepper 1 1/2 tbsp. olive oil 3 c peeled, sliced tomatoes (canned OK). 2 c vegetable broth 3 slices dark bread various spices such as: salt, pepper, basil, oregano parmesan cheese to shake over top ure for 15 minutes. Transfer the ham to a carving board, pull off the cracklings (crisp pieces of skin), reserving them, and remove and discard the remaining fat. Slice the meat thin across the grain, arrange it on a platter, and keep it warm with the reserved cracklings, covered. Make the gravy: Transfer 2 tablespoons of the fat from the roasting pan to a saucepan and pour off the remaining fat from the pan juices. Add the water to the roasting pan and deglaze the pan over high heat, scr aping up the brown bits. Add the flour to the fat in the saucepan, cook the roux over low heat, whisking, for 2 minutes, and strain the mixture from the roasting pan through a sieve into the roux, pressing hard on the solids. Whisk in the orange juice, the vinegar, and the sugar, simmer the gravy, whisking, for 5 minutes, and season it with salt and pepper. Serve the pork with the gravy and garnish it with the parsley and the zest. garlic chicken garlic chicken breasts garlic olives garlic onion garlic potatoes garlic roast garlic garlic-wine garlicky garlicky green beans gazpacho general general tso's chicken german german dutch babies german potato pancakes german sauerbraten sauerbraten german sauerbraten erman pancakes dutch babies german sauerbraten sauerbraten babies german sauerbraten german sauerbraten erman sauerbraten habaneroo haeng hainanese halva harissa harriet health heartsT herbes horseradisht hummus hummus taheeni hungarian^ hunkar hunkar begendi teaspoon chopped garlic teaspoon cinnamon teaspoon coarse kosher teaspoon cornstarch teaspoon crushed chili paste sambal oelek taste teaspoon crushed pepper teaspoon cumin teaspoon curry teaspoon curry powder teaspoon curry powder madras teaspoon syrup molasses teaspoon dijon mustardt teaspoon distilled white vinegar teaspoon double-acting baking powder teaspoon dried basil fresh leaves teaspoon dried teaspoon dried oregano teaspoon dried parsley flakesz teaspoon mustardr teaspoon pepper sauce pepper teaspoon fennel seeds coarsely chopped teaspoon finely minced garlic teaspoon fresh chives aspoon fresh chives sauceW sugar white brown chopped shallots cider vinegar fresh chopped parsley grated ginger light light brown sugar sodium sauce minced garlic sesame sugar water sauce kikommen oyster sauce spoons water proofing basil leaves snipped beurre blanc brown sugarV capers chopped fresh cilantro blanc beurre blanc blanc basil leaves snipped beurre blanc Computer Cuisine B&W Printout - Large Recipe Listing Conversionsns inaka@tdl.comd 10 mins.e 5 mins.f Recipe: Garlicky Green Beans Ingredients: 1 lb green beans, trimmed 1 tsp paprika 1/3 cup onion, chopped 16 oz canned whole tomatoes, drained (save liquid) and chopped 2 tsps garlic, minced 2 tsps oil 1 tbls flour Method: Steam the green beans for 5 minutes. Quickly chill under cold water. Set aside. Saute the onion and garlic in the oil in a medium size saucepan for about 3 minutes. Stir in the flour and paprika. Cook for 1 minute. Stir in the reserved liquid from the tomatoes. Cook, stirring, until slightly thickened. Add the tomatoes and the reserved green beans. Mix well. Cook, stirring, over medium heat for about 2 minutes or until heated through and the beans are tender-crisp. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tbspse tearu teaspW teaspaoon teaspoonC 1228c inaka@tdl.comd 10 mins.e 10 mins.f Mediumg Mediumm Recipe: Gazpacho Ingredients: 2 cans peeled San Marzano Tomatoes 2 cucumbers, diced very small 1 onion, diced very small 4 celery stalks, diced very small 2 bell peppers, diced very small 2 Tbsp your favorite hot sauce (optional) 1/4 c red wine vinegar 1 tsp chopped garlic fresh cilantro salt and pepper, to taste Method: 1. Combine all ingredients together. 2. Add salt and pepper to taste, if desired. 3. Refrigerate in a covered container until cold. Serving suggestion: Garnish bowl with a dollop of regular or fat free sour cream in the center with a sprig of cilantro. If you like a more liquid gazpacho, add tomato juice or water until soup is desired consistency. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ A Item NameB Yesfq Yesfq Yesfq Yesfq Yesfq Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper B towels. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens. sistency. American G HIJJFGI!! MXJK1VVEFE&! !!Jkk !!Jkk !!Jkk sHELP pDCDA !!Jkk !!Jkk !!Jkk iMGC= !!Jkk !!Jkk G HIJJFGI!! MXJK1VVEFE&! !!Jkk !!Jkk !!Jkk sHELP pDCDA !!Jkk !!Jkk !!Jkk iMGC= !!Jkk !!Jkk Recipe: Test Recipe Ingredients: 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 can (7 1/2 oz.) Ala ska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme Method: Additional Notes (if any): Recipe From: ---------------------- 1228c inaka@tdl.comd 20 mins.e 15 mins.f Mediumg Recipe: General Tso's Chicken Ingredients: Sauce: 1/2 cup cornstarch 1/4 cup water 1+1/2 tsp minced garlic 1+1/2 tsp minced ginger root 3/4 cup sugar 1/2 cup soy sauce 1/4 cup white vinegar 1/4 cup cooking wine 1+1/2 cup hot chicken broth 1 tsp monosodium glutamate (optional) Meat: 3 lbs deboned dark chicken meat, cut into large chunks 1/4 cup soy sauce 1 tsp white pepper 1 egg 1 cup cornstarch Vegetable oil for deep-frying 2 cups sliced green onions 16 small dried hot peppers This reci cornstarch Vegetable oil for deep-frying 2 cups sliced green onions 16 small dried hot peppers This reci elted butter, and whisk til batter is smooth. Pour into pan or pans and bake at 450 for 15 minutes. The four small German babies will be done at this point. The one large one requires another 10 min bunches butternut squashes purpose flour purpose flour purpose flour butternut squashes bunches maitre'd sauce butternut squashes purpose flour apple slicesJ cream could probably replace flourL grapefruit segments chilled drained citrus strips sugarL unbleached flour sifted baking powder vegetable broth water cakes frozen overnight thawed peeled marzano tomatoes tomatoes carrots chicken breast halves bonet chicken thighs cliced onions clove garlic minced pressed cloves cloves garlicb cloves garlic coarsely chopped cloves garlic crushed coriander crushed coriander chinese parsley cilantro coriander seeds cornstarch cream tartar crushed pepper cumin cumin powder cumin seeds curry powder sauce dried basil dried oregano dried oregano dried oregano oregano dried oregano oregano oregano chilis optional ional chopped fresh ground pepper fresh lemon juice fresh finely chopped fresh savory chopped freshly grated orange black pepper freshly ground white black pepper garlic finely chopped garlic minced garlic powder cumin C<the gravy into a sauce bowl, and serve with the sauerbraten. German` 4 lb. top or bottom round roast 1 cup dry white wine 1 1/2 teas salt 10 peppercorns, crushed 1 onion, sliced thin 2 bay leaves 2 tabs pickling spices 2 cups water 3 tabs shortening 1/2 cup gingersnaps, crushed fine 1/2 cup sour cream 1228c inaka@tdl.comd Overnighte 3 hrsf Highg Highm Recipe: German Sauerbraten Ingredients: 4 lb. top or bottom round roast 1 cup dry white wine 1 1/2 teas salt 10 peppercorns, crushed 1 onion, sliced thin 2 bay leaves 2 tabs pickling spices 2 cups water 3 tabs shortening 1/2 cup gingersnaps, crushed fine 1/2 cup sour cream Method: Two days before you plan to use it, put the beef in a deep glass or pottery bowl. In a saucepan, mix the wine, salt, peppercorns, onion, bay leaves and pickling spices with 2 cups water and bring to a boil. illed Germanrman utes of baking, with the oven reduced to 350. After removing from the oven, sprinkle with the lemon juice and dust with confectioner's sugar. Serve at once while hot. German` 3 eggs, room temperature 1/2 cup milk 1/2 cup all-purpose flour 1/2 tsp salt 2 tblsp butter, melted 2 tblsp lemon juice confectioner's sugar 1228c inaka@tdl.comd 20 mins.e 35 mins.f Mediumg Mediumm Recipe: German (or Dutch) Babies Ingredients: 3 eggs, room temperature 1/2 cup milk 1/2 cup all-purpose flour 1/2 tsp salt 2 tblsp butter, melted 2 tblsp lemon juice confectioner's sugar Method: Butter either one 12" ovenproof skillet, or four 6" ovenproof skillets (pie or cake pans may be substituted). Beat the eggs until thoroughly mixed. Add the milk and blend well. Sift together flour and salt, and add slowly but continuously to the egg mixture, whisking as you do so. Add `Meat: 3 lbs deboned dark chicken meat, cut into large chunks 1/4 cup soy sauce 1 tsp white pepper 1 egg 1 cup cornstarch Vegetable oil for deep-frying 2 cups sliced green onions 16 small dried hot peppers This recipe is from Siam Oriental Restaurant, which is the consensus choice among my co-workers for the best General Tso's Chicken in Central Ohio: Chinese Sauce: 1/2 cup cornstarch 1/4 cup water 1+1/2 tsp minced garlic 1+1/2 tsp minced ginger root 3/4 cup sugar 1/2 cup soy sauce 1/4 cup white vinegar 1/4 cup cooking wine 1+1/2 cup hot chicken broth 1 tsp monosodium glutamate (optional) Meat: 3 lbs deboned dark chicken meat, cut into large chunks 1/4 cup soy sauce 1 tsp white pepper 1 egg 1 cup cornstarch Vegetable oil for deep-frying 2 cups sliced green onions 16 small dried hot peppers This recipe is from Siam Oriental Restaurant, which is ghanoogeb gimlet tonic ginger ginger fruit cocktail ginger garlic shrimp gingered gingered fruit glarus glazed glazed lemon cheese wings gobiF sourdough biscuits golden chicken marinade gotsu goulash goulash gulyas leves gourmet's gourmet's chicken tetrazzini graav graav grand-mere grandma's grandma's special granita granita granita pecial granita ealth heartsT herbes horseradisht hummus hummus taheeni hungarian^ hunkar hunkar begendi thoroughly thread threads three three tablespoons three cloves garlic chopped through thumb-sized thymeC thyme--or thyme--or thyme--or thyme--or me--or yme--or Diane Sandoval 25 mins.e 10 mins.f Mediumg Mediumm Recipe: Ginger Garlic Shrimp Ingredients: 1 pound uncooked shrimp, peeled, deveined 1 tablespoon oriental sesame oil or vegetable oil 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 1/4 teaspoon dried crushed red pepper 3 tablespoons soy sauce 2 teaspoons cornstarch 1/2 cup canned low-salt chicken broth 1/4 cup rice vinegar 2 tablespoons sugar 6 green onions, cut into 1/2-inch pieces 1 cup snow peas Cooked rice You can add some diced red bell pepper to give this full-flav Gingered FruitB DessertsC 15 oz canned pineapple pieces 11 oz canned lychees 1 tblsp chopped glace' cherries 2 tblsp chopped crystallized ginger 1 cup flaked toasted almonds Drain the syrup from the canned fruits. Lightly combine the pineapple, lychees, glace' cherries and ginger in a serving bowl. Chill well. Sprinkle the almonds on top and serve immediatly. Peel banana; slice on bias dip in lemon juice. Combine with remaining fruits. Cover; chill. Just before serving, pour ginger ale over fruit. Ladle into chilled sherbets.G@1 C. Melon balls, chilled 1 Small Bottle of Ginger Ale, chilled AmericanL 1 Fully Ripe Banana Lemon Juice 1 lb. Can (2 Cups) fruit cocktail, chilled & drained 1 C. Fresh Strawberries, halved & chilled 1 C. Melon balls, chilled 1 Small Bottle of Ginger Ale, chilled 1228c inaka@tdl.comd 15 mins.e Nonef Noneg Recipe: Ginger Fruit Cocktail Ingredients: 1 Fully Ripe Banana Lemon Juice 1 lb. Can (2 Cups) fruit cocktail, chilled & drained 1 C. Fresh Strawberries, halved & chilled 1 C. Melon balls, chilled 1 Small Bottle of Ginger Ale, chilled Method: Peel banana; slice on bias dip in lemon juice. Combine with remaining fruits. Cover; chill. Just before serving, pour ginger ale over fruit. Ladle into chilled sherbets. Additional Notes (if any): Recipe From: inaka@tdl.com ---------------- an and toothpick comes out clean. 5. Cool cake in the pan, on a rack, for 10 minutes. Remove cake from pan and spread on icing at once, while cake is still hot (memo: this is what the book says, I wait until the cake is just warm, as I like a bit more glaze to stick on the cake--a hot cake just allows all but a glaze to melt off) Lemon IcingCream sugar and butter thoroughly. Mix in lemon zest and juice; spread on warm cake. Lemon Icing: 1 pound confectioners' sugar 8 T (1 stick) sweet butter, softened 3 tightly packed T grated lemon zest 1/2 c. FRESH lemon juice American flour, SIFTED (i used bread flour) 1/2 tsp baking soda 1/2 tsp salt 1 c. buttermilk 2 tightly packed T grated lemon zest 2 T FRESH lemon juice German Two days before you plan to use it, put the beef in a deep glass or pottery bowl. In a saucepan, mix the wine, salt, peppercorns, onion, bay leaves and pickling spices with 2 cups water and bring to a boil. Remove from the heat. When it is cool, pour over the beef. Cover the bowl tightly with foil, and refrigerate for at least two days, turning the meat in the marinade twice a day. Preheat the oven to 350. Melt the shortening in a covered roasting pan or casserole. Remove the meat from th e marinade, pat it dry with paper towels, and brown it well on all sides in the hot shortening. Drain off the fat, strain the marinade, and pour it over the meat. Cover and cook in the oven for 2-2 1/2 hours, or until tender. Remove the meat and keep warm on a platter. Put the roasting pan on a burner and add the gingersnap crumbs, stirring until the gravy is smooth and thickened. Stir in the sour cream, letting it get hot, but not allowing it to boil, lest it curdle. Slice the meat, pour limes limonspeeled1/3 linguine linguini links linquini lipton liqueur liquidf liquid ingredients liquor literM liters litre litres littleH little water little lumps course means liver ively liver livers lives living french baguette bread sliced 3/4-1 thick toasted loaves lobster lobsters Chinese` 15 oz canned pineapple pieces 11 oz canned lychees 1 tblsp chopped glace' cherries 2 tblsp chopped crystallized ginger 1 cup flaked toasted almonds 1228c inaka@tdl.comd 5 mins.e Nonef Noneg Recipe: Gingered Fruit Ingredients: 15 oz canned pineapple pieces 11 oz canned lychees 1 tblsp chopped glace' cherries 2 tblsp chopped crystallized ginger 1 cup flaked toasted almonds Method: Drain the syrup from the canned fruits. Lightly combine the pineapple, lychees, glace' cherries and ginger in a serving bowl. Chill well. Sprinkle the almonds on top and serve immediatly. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This reciB pe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tdl.com/~inaka/inakasoft/ d bake for 1 hour and 5 minutes, or until cake pulls away from sides of p teaspoon garlic powder teaspoon ginger teaspoon grated lemon teaspoon ground black pepper teaspoon ground cinnamon teaspoon ground cloves teaspoon pepper sauce teaspoon pepper sauce tabasco teaspoon johnny's season teaspoon marjoram teaspoon minced ginger teaspoon minced jalapeno teaspoon nutmeg teaspoon onion powderd teaspoon oregano teaspoon paprika teaspoon pepper\ teaspoon pepper flakes ground allspice lemon pepper baking cayenne cayenne powder finely minced grated orange freshly ground black pepper #A9 The Siler Palate Cookbook, Julee Rosso and Sheila Lukins 30 mins.e 1 Hourf Highg Highm Recipe: Glazed Lemon Cake Ingredients: 1/2 pound (2 stickd) sweet butter, softened 2 c. sugar 3 eggs 3 c. flour, SIFTED (i used bread flour) 1/2 tsp baking soda 1/2 tsp salt 1 c. buttermilk 2 tightly packed T grated lemon zest 2 T FRESH lemon juice Lemon Icing: 1 pound confectioners' sugar 8 T (1 stick) sweet butter, softened 3 tightly packed T grated lemon zest 1/2 c. FRESH lemon juice Method: 1. Preheat oven to 325. Grease 10-inch tube pan 2. Cream butter and sugar until light an hopped parsley 1 green onion, chopped 1/4 teaspoon thyme 1/4 teaspoon oregano 1 teaspoon Worchestershire sauce 2 teaspoons Tabasco sauce 1 1/2 cups bread crumbs salt and pepper to taste gCream sugar and butter thoroughly. Mix in lemon zest and juice; spread on warm cake. )*+**+ Chop the eggplant into very tiny pieces. Heat oil, add mustard seeds, when popping add curry leaves, chillies, onions and fry till onions become transcluscent. Add tomatoes and eggplant and fry for another five minutes. If using tamarind paste add a cup and half of water, or pour equal quantity of extract from fresh pulp. Throw in the turmeric, salt and garlic. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. Remove from heat. Tomato-OnioB{n Gotsu More tomatoes can be substituted instead of the eggplant for a tomato- onion gotsu. Add more chillies if necessary. 6 hot green chilles, slit and cut into pieces curry leaves 1 tspn mustard 1/2 tspn turmeric garlic (optional) salt to taste 3-4 tbspn oilK Indian ric, salt and garlic. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. Remove from heat. Tomato-Onio c632K} zfjjifdcd mC43e ^53Lq c632K} zfjjifdcd mC43e ^53Lq c532K| yfiihfcbc Heat oven to 400 degrees Puree all items except wings and bread crumbs until smooth Manually coat wings with cheese mixture Roll goat cheese wings in bread crumbs In a large baking pan, bake wings for 45 minutes, turning once Transfer to platter and serve Chicken 2 1/2 pounds wings, trimmed and separated 6 ounces mild goat cheese 4 tablespoons chopped parsley 1 green onion, chopped 1/4 teaspoon thyme 1/4 teaspoon oregano 1 teaspoon Worchestershire sauce 2 teaspoons Tabasco sauce 1 1/2 cups bread crumbs salt and pepper to taste 1228c inaka@tdl.comd 20 mins.e 45 mins.f Highg Highm Gold Rush Sourdough BiscuitsB Breads & MuffinsC 1 1/2 cups flour 1 1/2 cups sourdough starter 1/4 cup shortening 1 tablespoon baking powder 2 tablespoons sugar 1 teaspoon salt 1 1/2 teaspoons baking soda (more if starter is very sour) pound dried noodles pound cheese crumbled pound fontina cheese sliced thick pound fresh mushrooms\ pound green beans 2-inch lengths steamed pound large uncooked shrimp shelled deveined pound dicedr pound shrimp chicken combination pound smoked salmon ation pound smoked salmon veined ginger grinded@ teaspoon cayenne pepper@ teaspoon dried oregano@ teaspoon onion powder@ teaspoon thyme@ teaspoon vanilla@ fresh black pepper@ ground black pepper@ poultry seasoning optional@ salt@ 1/2-3@ 1/2in/1in/1cm@ 1/2oz/125g@ wine@ bamboo shoots@ chopped radish@ heavy cream@ 1/3-1/2@ bourbon sherry wine@ butter@ heavy cream@ purpose flour@ black peppercorns crushed@ boiling water@ boiling water@ ater@ vinegar@ egar@ blackberry vinegar@ ugar@ sugar@ powder@ wine@ shortening@ roots removed@ tomato sauce vegetable sliced pineapple syrup chicken breasts skinned boned weight after boning chicken quarters whole boneless boobs boobs garlic cloves garlic crushed cloves garlic finely chopped cloves garlic minced cloves garlic minced pressed cloves garlic through garlic press crushed cardamom seeds soupe capres d'huile d'olive liquide soupe d'huile d'olive soupe blanc flour about shredded cooked chicken purpose flour all-purpose flour chicken broth cooked water cooked garbanzo beans reserved liquid cooked cornflakes crushed cooking county covered creamy culinary d-7118 dallas culinary d-7118 dallas d-7118 dalianis dallas d-7118 dalianis dallas d-7118 dalianis dallas d-7118 dalianis dallas d-7118 dalianis dallas dalianis dallas sPlace flour in a bowl. Make a well in the center and add starter. Add melted shortening and remaining dry ingredients. Turn out onto a lightly floured board and knead until the consistency of bread dough. Roll out to 1/2 inch thick, cut and put on a greased pan. Coat all sides with grease. Let rise over boiling water for 1/2 hour. Bake at 425 F for 15-20 minutes. AkThe name for these biscuits is derived from the generations-old sourdough starter which is still available. American &1 1/2 cups flour 1 1/2 cups sourdough starter 1/4 cup shortening 1 tablespoon baking powder 2 tablespoons sugar 1 teaspoon salt 1 1/2 teaspoons baking soda (more if starter is very sour) The name for these biscuits is derived from the generations-old sourdough starter which is still available. 1228c inaka@tdl.comd 1 hr & 30 mins.e 20 mins.f Mediumg Mediumm tuy{) suy{) (svy{ tuy{) suy{) (svy{ rswy( grated lemon grated orange grated romano cheese grated small carrot grated juice lemon grated lemon grated orange gravy greased great greekX greek olivesX greenH 1228c inaka@tdl.comd 25 mins.e 15 mins.f Mediumg Mediumm Recipe: Gotsu Ingredients: One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble, soaked one large onion, chopped (if using little ones in a bag, about five) 2 ripe tomatoes, diced 6 hot green chilles, slit and cut into pieces curry leaves 1 tspn mustard 1/2 tspn turmeric garlic (optional) salt to taste 3-4 tbspn oil Method: Chop the eggplant into very tiny pieces. Heat oil, add mustard seeds, when popping add curry leaves, chillies, onions and fr ped (if using little ones in a bag, about five) 2 ripe tomatoes, diced 6 hot green chilles, slit and cut into pieces curry leaves 1 tspn mustard 1/2 tspn turmeric garlic (optional) salt to taste 3-4 tbspn oil Method: Chop the eggplant into very tiny pieces. Heat oil, add mustard seeds, when popping add curry leaves, chillies, onions and fr qswy( 'qtxy JLOQQPPg JLOQQPPg KMPRQQS JLOQQPPg JLOQQPPg KMPRQQS IKNPPOOf IJNPPOOf IKNPP teaspoon worchestershire sauce teaspoons chili powder sauce slice french bread about 4x3x1/4 inches slice galingale white teaspoon onion flakes optional eggplant trimmed halved lengthwise water stock pounds medium large shrimps peeled frozen lemonade concentrate tomato tomato tomato diced tomato medium tomato sliced baking powder cornstarch dried garlic flakes fresh ground white pepper garlic minced grated pared fresh gingerroot pepper cayenne taste shredded shrimp paste shrimp paste optional sauce white pepper Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter:Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings B6rise to surface. Serve hot with dollops of sour cream. K Hungarian : 2 lb. beef chuck 1 tsp. salt 2 onions, white or yellow 2 Tbsp. lard or shortening 2 Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor) 2 bay leaves 1 Qt. water 4 peeled and diced potatoes 1/4 tsp. black pepper egg dumpling batter:1 egg 6 Tbsp. flour 1/8 tsp. salt 1228c inaka@tdl.comd 25 mins.e 1 hr & 45 mins.f GOOD ASS CHICKEN MARINADE SaucesC Ax****QUADRUPLE RECIPE**** 1 T. WHITE WINE 2 T. SESAME OIL 2 T. SUGAR 4 T. SOY SAUCE TONS OF GARLIC, GINGER & GREEN ONIONS AUMARINATE CHICKEN FOR AT LEAST 24 HOURS BBQ - GRILL OR ROAST ChineseL 0`y****QUADRUPLE RECIPE**** 1 T. WHITE WINE 2 T. SESAME OIL 2 T. SUGAR 4 T. SOY SAUCE TONS OF GARLIC, GINGER & GREEN ONIONS 1228c inaka@tdl.comd Overnighte Nonef Noneg LowjCThis is hands down the BEST chicken marinade on the planet! Try it!m GotsuB VegetablesC One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble, soaked one large onion, chopped (if using little ones in a bag, about five) 2 ripe tomatoes, diced frostingZ frozenC fruit fruits fruits garnish fruity fryer frying^ fudge full-flavored fully further fusilli fusilli fusilli futomaki g/one galanga galangal galingale galliano gallo Mediumm Recipe: Goulash (Gulyas Leves) Ingredients: 2 lb. beef chuck 1 tsp. salt 2 onions, white or yellow 2 Tbsp. lard or shortening 2 Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor) 2 bay leaves 1 Qt. water 4 peeled and diced potatoes 1/4 tsp. black pepper egg dumpling batter:1 egg 6 Tbsp. flour 1/8 tsp. salt Method: Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter:Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface. Serve hot with dollops of sour cream. our cream. ?NZ^Y]`fq sqsvxxwz|xz{ogf_YRC5! EDDEFFGG 88:=>@>KZXP?CAIJF? @DFC@> >99;40+" #3EU^c [TQSLF;c@9B=@CCLS\jr }en~dRCICE@>>Id[KIOINU;a}} BM[forvqrplms ~vxpnsrptqrwupmnb? FGI minsC Vhot with dollops of sour cream. pastryc pastry pastry flour pastry purpose flour pastry preferred pastry 8-inch double crust pastry 8-inch double crust pastry double crust choux brisee beurre farine pates patted patties^ pattypan peach peaches pealed peanot peanot frying tblsp ground cinnamon peanutV peanut butter peanuts peanuts creamy chopped green onion chopped nutsd chopped parsley_ chopped onion chopped water chestnuts chopped-and chopped/washed/drain chopped1 chopped1/2 chopper chops chuck chuncked chunk chunked chunks chunky chunky/smooth chutney chutneys ciboules ciboules ciboules iboules ciboules ciboules ciboules ciboulette "'1;CFC?>B?@;<;550)$%" #2Jyr].=W* 2++8Lr \\VG-#D]djuwz{{x A0,+*^ UPPOP ^]`bkn 8<GEBDC,#(35)!!%(!""!&#$ !*)(%!#8' )/265$" ""# E$0-)b Xfnmb %ESn`Zacmqyr |}usnmh]TQ@5! !<546:>?Q[XE@?BDH?@CAA>FF>=> @<84//,! #6DW_c VSNIC;4<@=>>?B@MHPSR[`VQMHF EaICABJLNJJGMLC(P 7)1k`723h I @O^kossrruuoz ~~zxtwtuu{xutptoS' %+3@H I1HFLJG<;?95/,*$" ()$0 nHF>/!Y 1!&*- /Gbpru dN`ov~ 2.,)(' xNKJNP} 5PRV] WVX]gj 9<HPLC-"+76/"!*-' #,8A@7-!! &*140!! &$$%"#$ "% 1 C)5"= }ankpombl 4 lb Chicken, cut in pieces 1/2 lb Mushrooms, thinly sliced 5 T Unsalted butter 1/2 lb Spaghetti 2 T Flour 1 c Heavy cream 3 T Medium dry sherry Nutmeg to taste 1/2 c Parmesan cheese, grated 1228c inaka@tdl.comd 30 mins.e 40 mins.f Highg Highm Recipe: Gourmet's Chicken Tetrazzini Ingredients: 4 lb Chicken, cut in pieces 1/2 lb Mushrooms, thinly sliced 5 T Unsalted butter 1/2 lb Spaghetti 2 T Flour 1 c Heavy cream 3 T Medium dry sherry Nutmeg to taste 1/2 c Parmesan cheese, grated Method: In a kettle, combine the chicken with enough salted water to cover it by 2 inches. Bring water to a boil, and simmer the chicken for 20 minutes or until it is tender. Let chicken cool in the broth, separate the meat from the skin and bones removed Curing: 21/2 Tabs salt 11/4 Tabs sugar 1 1/2 Tabs dried dill or fresh dill 2 or 3 Tabs Cognac Pumpernickel 1228c Julia Childd Overnighte 10 mins.f Mediumg Mediumm Grandma's Special K BarsB CookiesC 6 half nwhile, in a large saucepan, cook the mushrooms in 2 Tbsp butter over mod-low heat, stirring, until they are softened. In a kettle of boiling salted water, cook spaghetti until it is al dente. Drain it well. In a saucepan melt remaining butter over mod-low heat. Add flour and cook the roux, stirring, for 3 minutes. Whisk in the reserved broth, cream and Sherry. Bring the sauce to a boil, whisking, and simmer it for 5 minutes. Season with nutmeg and salt and pepper to taste. Stir half y into the mushrooms with the spaghetti and transfer it to a well-buttered 2-1/2-qt. baking dish, making a well in the center. Add the chicken meat to the remaining sauce, combine well. Spoon this into the center of the spaghetti and sprinkle with Parmesan cheese. Bake in the middle of a preheated 350f oven for 25-30 minutes or until pale golden in color. Serve immediately. Italian flavored flavoring flavours fliets florets florets2 florida flounder orida floury@ following@ layers@ every cooked bows@ fraiche@ fresh@ fresh flat-leafed parsley leaves garnish@ fresh leaves don't fresh rosemary sprigs garnish@ freshly ground black pepper@ frosting@ fruit@ cinnamon optional@ half-salt@ hardboiled@ herbs@ cooked sauce@ icing@ 6-quart combine@ inner@ introduce@ it's@ italian@ italy@ jalapeno@ jars@ juice juice lemon@ juice lemon@ julienned@ kilogram@ large@ lasagna@ lasagne@ lb/450g@ leek@ lemon lentil@ light sauce@ meant specifically certain dishes good@ local@ lukewarm@ maitre'd sauce@ many@ marjoram--or@ 1/2c butter or margarine 1c peanut butter 1c chocolate chips 1c butterscotch chips 3c rice krispies or special k 1pkg miniature marshallows AfMelt first four ingredients over hot water. Add cereal and marshmellows. Press into 9x13 pan and chll. American` 1/2c butter or margarine 1c peanut butter 1c chocolate chips 1c butterscotch chips 3c rice krispies or special k 1pkg miniature marshallows 1228c inaka@tdl.comd 5 mins.e 15 mins.f Mediumg Highm Recipe: Grandma's Special K Bars Ingredients: 1/2c butter or margarine 1c peanut butter 1c chocolate chips 1c butterscotch chips 3c rice krispies or special k 1pkg miniature marshallows Method: Melt first four ingredients over hot water. Add cereal and marshmellows. Press into 9x13 pan and chll. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ e From: inaka@tdl.com ounces noodles cooked ounces cheese ounces cream ounces spanish onions dicedw ounces uncooked vermicelli ounces yukon potatoes peeled 1-inch pieces butterc canned salmon cooked small shrimp surimi creamasoftenedd diced potatoes noodles cooked drained cheese chunked fusilli macaroni cooked drained cooled gorgonzola other cheese crumbled ground wholemeal flour cheese crumbled drained cooled 1 C. Crab meat, chilled and drained 1 T. lemon juice 2 C. Grapefruit segments, chilled & drained Large lettuce Leaves 1/2 C. Mayonnaise or salad dressing 2 T. Catsup Tabasco Sauce (drops)a 1228c inaka@tdl.comd 25 mins.e Nonef Highg Highm Recipe: Grapefruit Crab Cocktail Ingredients: 1 C. Crab meat, chilled and drained 1 T. lemon juice 2 C. Grapefruit segments, chilled & drained Large lettuce Leaves 1/2 C. Mayonnaise or salad dressing 2 T. Catsup Tabasco Sauce (drops) Method: Flake crab meat, removing the bony bits. Sprinkle with lemon juice. Alternate grapefruit and crab in lettuce lined cocktail glasses. Combine remaining ingredients to make sauce; chill. Pour over Additional Notes (if any): Recipe From: inaka@tdB l.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ grape grape leaves stuffed grapefruit grapefruit cocktail grappa grass grass skirt grasshopper fried spare-ribs gratin graubuenden gravad gravlax gravy great great muffins greek] greek cheese greek chicken cheese greek shishkebab shishkebab cheese greek shishkebab heese greek shishkebab shishkebab gulyas habaneroo haeng hainanese halva harissa harriet health heartsT herbes horseradisht hummus hummus taheeni hungarian^ hunkar hunkar begendi saltK softened butterK softened butterK sauce thinly sliced green onions tomato paste tablespoons purpose flour tablespoons all-purpose flour tablespoons butter tablespoons butter bacon tablespoons butter tablespoons chopped fresh basil teaspoons dried tablespoons chopped fresh cilantro tablespoons chopped fresh italian parsley tablespoons chopped green onions about tablespoons dijon mustard tablespoons sherry tablespoons extra virgin olive tablespoons extravirgin olive tablespoons finely chopped fresh tablespoons flour tablespoons fresh juice tablespoons granulated sugar tablespoons sweet mustard needed tablespoons light cream tablespoons mayonnaise tablespoons vegetable juliennedV julienned bamboo shoots julienned ginger julienned haikawa celeri pepper julliennedV citron citrons justa justifier| kaffir kahula kalamata kamaboko kampyo kampyo gourd shavings kappamaki kasseri kebabs keep^ tightly covered refrigerated until serving keeping keiko kellogg's kernelsC ketchup khorosho kibba kicks kidneyR kikommen Bon App May 1995 30 mins.e 15 mins.f Recipe: Grape Leaves Stuffed With Rice Ingredients: 1/2 cup olive oil 2 large onions, finely chopped 2 cups long-grain white rice 5 tablespoons fresh lemon juice 3 tablespoons chopped fresh Italian parsley 3 tablespoons finely chopped fresh dill 5 cups (or more) hot water 1 32-ounce jar grape leaves*, rinsed, drained, tough stems trimmed Plain yogurt and lemon wedges Method: Heat oil in heavy large saucepan over medium-high heat. Add onions; saut until translucent, about 7 minutes. 3 tablespoons chopped fresh Italian parsley 3 tablespoons finely chopped fresh dill 5 cups (or more) hot water 1 32-ounce jar grape leaves*, rinsed, drained, tough stems trimmed Plain yogurt and lemon wedges Method: Heat oil in heavy large saucepan over medium-high heat. Add onions; saut until translucent, about 7 minutes. 1/2in/1in/1cm 1/2ounce 1/2oz 1/2oz fresh yeast 1.5tsp dried yeast pinch pinch masala@ matchsticks@ meats@ medium-size@ methi@ glaze@ mince@ minced minced garlic garlic taste@ minced/ground@ mixed ml/2@ more@ morsels@ mushrooms must@ mustard seeds mutton@ neri@ nonstick@ noodles@ nuoc@ nutmeg@ oatmeal@ oelek@ olive olive once@ small butternut squash@ once@ tomato@ once@ opped@ caraway seeds cumin@ orange-flavored@ others@ over@ owner@ parboiled@ parmasan@ parmesan cheese shake parsnips@ pastry@ peanuts chunky peanut butter@ `O1 ounce green creme de menthe 1 ounce light cream 1 ounce white creme de cacao 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Grasshopper Ingredients: 1 ounce green creme de menthe 1 ounce light cream 1 ounce white creme de cacao Method: In a shaker half filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ until each piece is covered with the mix ture. Leave for at least half an hour. Heat the oil in a deep-fryer until a light haze appears. Fry the pieces of rib for about 6-8 minutes until well-browned. Remove with a slotted spoon, drain and serve. not cover. Place the roast under the broiler and baste with the honey-soy mixture. Broil the roast all around, turning as the outside becomes brown and forms a nice crust with the honey-soy baste. After a nice golden brown crust has formed, turn off the broiler and set the oven on 325 degrees. Bring the foil up over the roast and seal. Cook at 325 degrees for 20 minutes per pound. When done, remove from the oven and let sit, covered for about 15 minutes to set the juices. To Serve: * Remove from the pan and make slices about 3/4" thick. Set on a large serving platter keeping the slice together in a circle so that the stuffing forms the inner circle of each slice. Garnish with thin twisted slices of oranges and parsley. Ladle some of the pan drippings on each piece. Enjoy. r at widest part of leaf. Fold bottom of leaf over. Fold sides in. Roll up. Place seam side down in pan. Repeat filling and rolling with remaining rice filling and grape leaves, stacking filled leaves atop one another in pan if necessary. Pour enough hot water over just to cover. Place heavy large heatproof plate over stuffed grape leaves. Cover. Simmer over medium-low heat until leaves are tender and rice is cooked through, about 1 hour. Using slotted spoon, transfer stuffed grape leavesCM to platter. Serve warm or cold with yogurt and lemon wedges. Makes About 24 Ga1 32-ounce jar grape leaves*, rinsed, drained, tough stems trimmed Plain yogurt and lemon wedgesK Greek sorted soura white breacrumbssoaked in1/2 flour flour sifted fresh strawberries halved chilled alved chilled parsley leaves stemmed minced fresh parsley leaves stemmed minced cream chilled mayonnaise melon balls chilled warmed moderately packed sun-dried tomatoes oil-packed drain niblets frozen thawed onions finely chopped pickling plain flour quick cooking rolled raisin cereal raisins drained salad shortening sugar thinly sliced onion unstuffed purpose flour vinegar walnuts choppedN water water chestnuts chopped whipping cream minsJ minsK minsn about about weeks 4 garlic cloves, finlely chopped 4 large coriander roots, chopped 2 tbs/30ml flour 1 egg 2 tbs/30ml fish sauce 2 tbs/3ml light soy sauce 1 lb/450g pork spare-ribs, chopped into 1.5-2in/4-5cm pieces(ask your butcher to do this for you) oil for deep frying 1228c inaka@tdl.comd 20 mins.e 10 mins.f Highg Highm Recipe: Grat Dook Moo Tod Deep Fried spare-ribs Ingredients: 4 garlic cloves, finlely chopped 4 large coriander roots, chopped 2 tbs/30ml flour 1 egg 2 tbs/30ml fish sauce 2 tbs/3ml light soy sauce 1 lb/450g pork spare-ribs, chopped into 1.5-2in/4-5cm pieces(ask your butcher to do this for you) oil for deep frying Method: Using a pestle and motar or a blender, pound or blend the garlic and coriander roots together, In a large bowl, mix the flour with garlic and coriander mixture. Mix om, then one of the filets, skin side down, then more dill, then the other filet, skin side up. Put the thick 1/2 cup olive oil 5 cloves garlic 1/4 cup grated parmesan cheese 1/4 cup walnuts or almonds (you can use all spinach if you cannot find the fresh basil and then add 2 tsp crushed dried basil)K Italian 3-4 lbs boneless pork loin 2-3 tbs soy sauce 3 tbs honey garlic salt to taste (optional) spinach and basil pesto Pesto 1 cup firmly packed fresh spinach leaves 1 cup firmly packed basil leaves 1/2 cup olive oil 5 cloves garlic 1/4 cup grated parmesan cheese 1/4 cup walnuts or almonds (you can use all spinach if you cannot find the fresh basil and then add 2 tsp crushed dried basil) 1228c inaka@tdl.comd 20 mins.e 1 Hourf Highg Highm Spring Potato Salad With TunaB SaladsC of the roast. Stuff the cuts with the pesto- use all the pesto. Retie the two halves of the roast together. Mix together the honey, soy sauce, and garlic salt. Line a baking pan with heavy duty foil--enough to cover the roast. Set the roast inside the foil--do AuSeed bell peppers and habaneros. Combine in blender and thoroughly blend. Watch out, this one is hotter than hell!! Korean` 2 Yellow (Orange) Bell Peppers 2 Medium Onions 8 Habaneros (Scotch Bonnets) Peppers 1 cup Water 2 Cloves Garlic Salt to Taste 1 Cup Oil 1228c inaka@tdl.comd 15 mins.e Nonef Recipe: Guasacaca Sauce - Hot!! Ingredients: 2 Yellow (Orange) Bell Peppers 2 Medium Onions 8 Habaneros (Scotch Bonnets) Peppers 1 cup Water 2 Cloves Garlic Salt to Taste 1 Cup Oil Method: Seed bell peppers and habaneros. Combine in blender and thoroughly blend. Watch out, this one is hotter than hell!! Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuis ^naka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Dch boiled new potatoes and Maitre'd sauce.NOTE: You can broil or grill thick slices of gravlax. 3 Tbsp dark french coarse-ground mustard 1 Tbsp sugar 1/2 tsp salt pinch ground white pepper 1 Tbsp vinegar 6 Tbsp olive oil 6 Tbsp dillK Scandinavian` 1/4 cup salt 3 Tbsp sugar 2 Tbsp white pepper 4 tsp allspice 3 Tbsp gin 2 bunches dill 3 Tbsp dark french coarse-ground mustard 1 Tbsp sugar 1/2 tsp salt pinch ground white pepper 1 Tbsp vinegar 6 Tbsp olive oil 6 Tbsp dilla 1228c inaka@tdl.comd Overnighte 15 mins.f Mediumg Highm Great Bran MuffinsB Breads & MuffinsC 8Dq2 C. Buttermilk 1 C. Bran (Kellogg s All Bran) 1 C. Flour 1/2 Cube Margarine 1/2 C. Brown Sugar 1 Egg 1/2 t. Salt a glass or ceramic dish, put some dill on the bottom, then one of the filets, skin side down, then more dill, then the other filet, skin side up. Put the thick butter butter butter clarified butter caster sugar granulated sugar chopped parsley chopped peeled fresh ginger curry powder flour fresh garlic minced garlic minced sauce honey shortening melted butter margarine minced fresh dried olive sauce olive olive substitute^ substitute cayenne sugar sucre glace sucree sugarG sugar AeThe Dough : 3 cups all purpose flour 1 cup warm water 2 tbl spoons oil 1/2 spoon oregano dash of salt the dough :mix ingredients; knead for about 2-3 minutes; adding flour to until it doesn't stick to the hands - separate into 3 equal parts the filling :beat eggs; mix all other ingredients; heat in pot until cheese starts melting; allow to cool to room temperature; then mix in eggs the assembly : ------------- roll out the 3 dough balls- so that each one is a bit bigger than your baking pan (i use 8x12 in.)- the amount of dough, for that size will give you the right thickness place the fir claypot black chicken black chili oranges black black russian blackberry ketchup blackened snapper blender spinach sauce blodig bloody bloody blueberry cobbler blueberry muffins blueberry muffins blueberry quick bread sprouts nd vinegar. Add the oil drop by drop as if making a mayonnaise. Add the dill. Let the sauce sit for about 10 minutes. (6) Cut off either thin (nearly horizontal) slices, or thick vertical slices, to taste. (Don't cut through the skin). Serve as an appetizer on thin slices of buttered rye bread (with a little lemon juice and some finely chopped dill), or as a main dish wit In a small saucepan mix tahnini with miso and turn on the heat. Stir continuously while adding water and herbs and keep stiring while it begins to boil (this scorches quite easily and thickens quickly). As soon as it isthick but still a good consistency for spreading take it off the heat.When cool put it in the fridge. This is a great sandwich spreadlike patewith lettuce and mayo. To dress it up for hors d'ouvres experiment with a bit of brandy sherryand capers - you get the idea! Middle Eastern`u1/2 c. tahini 1/4 c. water 1-2 T. rice miso (to taste )black pepper to taste 1/2 t. onion powder 1/2 t. fines herbes 1228c inaka@tdl.comd 15 mins.e 5 mins.f Teisin Lap (Plate Cake)B Breads & MuffinsC 8 oz Plain flour 2 t Baking powder 1/2 t Grated nutmeg 2 oz Butter 2 oz Lard 4 oz Soft brown sugar 4 oz Mixed dried fruit 2 Eggs, beaten 1/4 pt Cream, or buttermilk /2 t. fines herbes inaka inaka r about 15 minutes on each side. Then I reheat the broth to a boil, and immediately take it ofB|f of the heat and put in the rest of the ingredients. In less than a minute, the soup is ready for serving. Salt to taste. AgI had an unusual hot and sour soup at a taiwanese restaurant in detroit, and made a copy which follows. Chinese`h I had an unusual hot and sour soup at a taiwanese restaurant in detroit, and made a copy which follows.a 1228m 121129k 0/0/1 these biscuits derived pearl onions reserved herbed roast secret light dumplings never never shell stock stuffing their there they're thicky thickened thickening thickly thighsu thinU desired consistency thinga thingsk think 1228c inaka@tdl.comd 25 mins.e 1 hr & 45 mins.f Mediumg Mediumm Recipe: Tajine Ingredients: olive oil butter 500 g of chopped lamb ( no bones) 1 onion 1 piece of fresh ginger root ( about 2,5 x 2,5 cm ) 1 piece of cinnamon (about 5 cm ) a touch of saffron ( just for the colour ) 200 g of dried fruits 25 g of sesame seed salt and freshly grinded black pepper to taste Method: Fry meat, onion and seasoning until the meat turns brown (you can either squeeze the ginger in a garlic-squeezer or something, or you can smash it and add the whole thing). or the colour ) 200 g of dried fruits 25 g of sesame seed salt and freshly grinded black pepper to taste Method: Fry meat, onion and seasoning until the meat turns brown (you can either squeeze the ginger in a garlic-squeezer or something, or you can smash it and add the whole thing). me seed. Middle Eastern he roasted sesame seed. butter butter flavored crisco butter softened buttermilk buttermilk buttermilk enough buttermilk measuring flour canned unsweetened coconut cashew halves celery leaves cheddar cheese shredded chicken broth chicken stock chocolate chips chopped clams chopped fresh cilantro coriander chopped fresh mushrooms chopped green onions chopped green peppers chopped sproutsW sauce side of one filet against the other's thin side. Cover with plastic wrap (NOT ALUMINUM FOIL) and put a cutting board or similar on top with some weight on it (e.g. a couple of beer cans). (4) Put it in the refrigerator for a day or so. (Thin filets are ready in 1 day, thicker in 2 days.) Turn the filet over once or twice during this time. Pour off the brine, otherwise the fish will be too salty. The fish will keep for a week in a refrigerator after pouring off th e brine. (5) Make the sauce, "Maitre'd sauce". Mix together the mustard, sugar, salt, pepper, and vinegar. Add the oil drop by drop as if making a mayonnaise. Add the dill. Let the sauce sit for about 10 minutes. (6) Cut off either thin (nearly horizontal) slices, or thick vertical slices, to taste. (Don't cut through the skin). Serve as an appetizer on thin slices of buttered rye bread (with a little lemon juice and some finely chopped dill), or as a main dish wit sliced almonds snipped fresh chives cream sauce sauce taste spicy brown mustard stock water strained fresh lemon juice lemon juice strained fresh lemon juice strained fresh lemon juice tomato paste unsalted butter vegetable vinegar waterS water degrees whipping cream white vinegaru vinegar worcestershire sauce worcestershire sauce canned chipotle peppers celery chopped green pepper chopped optional onion thinly sliced chopped water stick butter softened sproutsV caraway seeds 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped oni }ons and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme If you have any questions, please send email to: inaka@tdl.com Recipe From: inaka@tdl.com --------------- freshU pinch brown sugar pinch coriander pinch dillweede pinch freshly ground black pepper pinch ground allspice pinch pinch monosodium glutamate pinch pepper pinch pepper pinch sugar pinch sugar optional pinch sugar optional pinch white pepper pinch pepper pinch pinch sugar pinch white pepper pinches pineapple pineapple sliced pinkR pintO pintoR pintsw pints/825ml piping pistashio bread pitted Adjust heat with tobasco sauce. Cook until mixture starts to boil and is thoroughly mixed. Thicken with corn starch to desired thickness. Chinese` 1 Cup Soy Sauce 2 Tsp Ginger 1/2 Cup Brown Sugar 1/2 Cup Water 1 Tsp Garlic Powder 1/2 Cup Sherry 1 Tsp Onion Powder 1/2 Tsp Chinese 5-spice 2 TBS Lemon Juice 1+ TBS Worcestershire Sauce 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumm Recipe: Stir Fry Sauce Ingredients: 1 Cup Soy Sauce 2 Tsp Ginger 1/2 Cup Brown Sugar 1/2 Cup Water 1 Tsp Garlic Powder 1/2 Cup Sherry 1 Tsp Onion Powder 1/2 Tsp Chinese 5-spice 2 TBS Lemon Juice 1+ TBS Worcestershire Sauce Method: Adjust heat with tobasco sauce. Cook until mixture starts to boil and is thoroughly mixed. Thicken with corn starch to desired thickness. Additional Notes (if any): Recipe From: inaka@tdl.com ----------------------------- he filling and roll up towards the point.Moisten the end and stick down. 4. Heat oil in deep fryer or wok.Have a wire rack with paper towels ready at hand for draining.When oil is hot slide in 3 or 4 spring rolls and fry until golden brown.Remove to rack and drain excess oil. 5. Arrange spring rolls on a plate and garnish with sprigs of coriander or parsley.Serve with a dish of Thai sweet chili sauce. 1 large green onion finely chopped 1 small carrot finely grated 1 cabbage leaf finely chopped 100 g bean sprouts chopped 125 g finely minced pork or chicken 1 tablespoon fish sauce vegetable oil for deep frying. K tahini tajine tandoori tapenade tarts tartufi tasty tasty vegetable spread teisin teisin plate chile chili tenderloinU tenderloins tequila tequila sunrise teriyaki teriyaki marinade teriyaki wings recipe tetrazzini tex-mex tex-mex chicken appetizers chicken coconut chicken marinade chicken salad chicken fresh basil 1 can chick peas (or 3/4 cup cooked) 4 cups boiling water 1 cup bulgar wheat, raw 1 1/2 cup fresh parsley 3/4 cup fresh mint, minced 3/4 cup scallion, chopped Pour the boiling water over the bulgar wheat and let stand, covered for 2 hours until the wheat is light and fluffy. Drain the water by putting the wheat in a strainer. Combine the wheat, chick peas and the other ingredients and chill for one hour Gq3 medium tomatoes, chopped 1/2 cup lemon juice 1/4 cup olive oil 1-2 teaspoon salt freshly ground pepper to tasteK Middle Eastern 1 can chick peas (or 3/4 cup cooked) 4 cups boiling water 1 cup bulgar wheat, raw 1 1/2 cup fresh parsley 3/4 cup fresh mint, minced 3/4 cup scallion, chopped 3 medium tomatoes, chopped 1/2 cup lemon juice 1/4 cup olive oil 1-2 teaspoon salt freshly ground pepper to taste 1228c inaka@tdl.comd 3 hrse Nonef TajineB LambC SaladsC offsetthe often andwe always pickles straight garden saltedY salted peanuts roasted garlic chilies spices saltine-type salty sambal samneh sandwich sardinesY sauceD inaka indian ingred olive oil butter 500 g of chopped lamb ( no bones) 1 onion 1 piece of fresh ginger root ( about 2,5 x 2,5 cm ) 1 piece of cinnamon (about 5 cm ) a touch of saffron ( just for the colour ) 200 g of dried fruits 25 g of sesame seed salt and freshly grinded black pepper to taste Fry meat, onion and seasoning until the meat turns brown (you can either squeeze the ginger in a garlic-squeezer or something, or you can smash it and add the whole thing). Put meat and onion in a North-african cooking-pot (forgot its name, but an ordinary stewpot will do just as fine). Add water to a level that just covers the meat, put the lid on the pot, and stew for about 1 hour. Add dried fruits, and stew for another 30 minutes. Roast sesame seed in a grill or dry frying pan till itBN's brown. Remove the cinnamon and cover the dish with the roasted sesame seed. Middle Eastern TajineB LambC apple slicesJ buttermilk celery finely chopped cleaned cooked shrimp cooked black beans cooked pumpkin small cream could probably replace white extra-virgin olive -virgin olive white extra-virgin olive virgin olive unbleached flour sifted baking powder vegetable broth water cakes frozen overnight thawed condensed peeled marzano tomatoes tomatoes carrots chicken bouillon cubes chicken breast halves bonet chicken thighs cliced onions clove garlic minced pressed cloves cloves garlicb cloves garlic coarsely chopped cloves garlic crushed mustard seeds mustard-based mustard-dill mustard-dill sauce mustard-flavored flavored recipe cabbage nappa nappa cabbage chopped spinach national native natural natural-flavoredh naturally naturel navyR necessary needed needs neighbours nestle neveru potatoesI niblets nicely niraY noires non-fat non-iodized[ noodlesW normal north northern nouveaux company's cookbook cookbook julee rosso sheila lukins sticker sticks fried chicken cashews fried lemon-soy vinaigrette sauce stock strawberry strawberry daiquiri strawberry margarita streusel stuffede stuffed boneless roast stuffed bread stuffed cabbage boneless roast stuffed bread stuffed cabbage stuffed cabbage sorma stuffed mushrooms stuffed mushrooms stuffed mushrooms stuffed squash stuffed leaves stuffed leaves stuffed habanero chileso style suckling sugar suisse summer summer potato tomatoes basil dried tomatoes bread bread crumbs bread-crust makes makes large spring rolls small d'oeuvre makes muffins makes pancakes makes loaves makes loaves makes servings about makes makes dozen makes about dozen makes about fritters makes about quarts using about pound dills quart makes about griddlecakes makes about making mandolin mangetout/snow mango mangoes manicotti manual manuscript manuscript uscript Pour buttermilk over bran and set aside. Soak raisins in hot water and set aside. Cream butter, sugar and egg. Add buttermilk and bran mixture. Mix in flour, salt, baking soda and bran cereal. Drain off water from raisins and add to batter. Mix well. Let it rest in refrigerator for about 12 hours. Mixture should be light and airy. DO NOT STIR. Pour into paper lined muffin tins, (about 2/3 full). Bake at 375 for 25 minutes. Batter will keep in the frige for 2 weeks. Bake as needed.Ba When baking, if there are any extra muffin cups not filled, fill them with water when cooking. G@2 t. Baking Soda 1 C. Raisin Bran Cereal 1 C. Raisins (drained) AmericanL 2 C. Buttermilk 1 C. Bran (Kellogg s All Bran) 1 C. Flour 1/2 Cube Margarine 1/2 C. Brown Sugar 1 Egg 1/2 t. Salt 2 t. Baking Soda 1 C. Raisin Bran Cereal 1 C. Raisins (drained) 1228c inaka@tdl.comd Overnighte 25 mins.f GREAT BRAN MUFFINS Breads & MuffinsC 2 CUPS BUTTERMILK 1 CUP BRAN - (KELLOGG'S ALL-BRAN) 1 C FLOUR 1/2 CUBE MARGARINE 2 t. BAKING SODA 1/2 C. BROWN SUGAR POUR BUTTER OVER BRAN & SET ASIDE. SOAK RAISINS IN HOT WATER AND SET ASIDE. CREAM BUTTER, SUGAR AND EGG. ADD BUTTERMILK AND BRAN MIXTURE. MIX IN FLOUR, SALT, BAKING SODA AND BRAN CEREAL. DRAIN OFF WATER FROM RAISINS AND ADD TO BATTER.---MIX WELL. LET MIXTURE REST IN REFRIGERATOR FOR ABOUT 12 HOURS. MIXTURE SHOULD BE LIGHT AND AIRY. DO NOT STIR !! POUR INTO MUFFIN TINS, PAPER LINED, 2/3 FULL. BAKE AT 350 FOR 25 MINUTES. B *** BATTER WILL KEEP IN REFRIGERATOR FOR TWO WEEKS. BAKE AS NEEDED. ****WHEN COOKING, IF THERE ARE ANY EXTRA MUFFIN CUPS NOT FILLED, FILL THEM WITH WATER WHILE MUFFINS ARE COOKING. shredded mozzarella sliced rhubarb water water dozen small clams cleaned dried chilies dried mushrooms dried chiles drops tabasco sauce fresh yolks beaten beaten sprinkle chopped parsley serve serve serve Tamago (egg omelet) 2 Tbsp. water 1 Tbsp. cornstarch 1 Tbsp. sugar 1/2 tsp. salt 5 eggs, well beaten Fishcake(kamaboko) purchase colored steamed fishcake, cut into pieces 1/2 inch thick Vegetables carrots, steamed, cut in 1/4 inch thick sticks avacado, in 1/4 inch sticks pickled daikon, 1/4 inch sticks other pickled vegetables Fried tofu(tofu cutlet) purchased and cut into strips 1/2 inch thick the potatoes tho roughly in a sieve. Take the Marjoram from the stalks, and chop finely. Mix salt, pepper and marjoram with the egg yolks and cream. Grease a casserole dish, and place half the potatoes in the form. Chop the ham finely, and spread half over the potatoes. Sprinkle salt and pepper over the layers. Place the rest of the potatoes in the dish, and then pour the egg mix over the top. Sprinkle with ham, and dot the top with the remainder of the butter used for greasing the dish. Cook on 250 american vst layer on the greased pan, with ends hanging over the pan rim - add half the filling follow on with the second dough layer -add the rest of the filling finish off with the last dough layer; fold the dough layers together pluck a few holes, making sure you go through the second layer of dough bake for 3/4 hour at around 400F enjoy, with a simple tomato and cucumber salad The Filling : a couple of chopped green shallots (can replace with 1/3 white onion) 1/3 cup finely chopped parsley 2 cups feta cheese , crumbled 1/3 cup freshly grated romano cheese 1/2 cup whole milk or better still, half & half 3 eggs salt, pepper, thyme Greek Prepare the charcoal fire. Cut the salmon fillets into pieces of equal thickness. Slice the red onions about 3/8" thick crosswise. Mix the light olive oil with the olive oil. Salt and pepper the onion slices. Brush with the oil mixture. Put the onions on the grill in a place where the heat is low. Grill the onions for 5 minutes. Turn and grill for 5 minutes. Salt and pepper the salmon fillets. Brush with the oil mixture. Put them on the grill over medium-hot fire. Grill for 3 minutes, turnB` and grill for 3 more minutes, until they are firm and springy when pressed with a finger. Serve American` 2 lbs salmon fillets 2 tbls olive oil 2 med.red onions salt & pepper 1/4 cup olive oil, light 1228c inaka@tdl.comd 15 mins.e 10 mins.f Grilled Shrimp & Caesar SaladB SaladsC .jpd Overnighte 25 mins.f 12111 1 C. RAISIN BRAN CEREAL 1 EGG 1 C. RAISINS (DRAINED) * 1/2 t. SALT * DATES MAYBE SUBSTITUTED AmericanL 2 CUPS BUTTERMILK 1 CUP BRAN - (KELLOGG'S ALL-BRAN) 1 C FLOUR 1/2 CUBE MARGARINE 2 t. BAKING SODA 1/2 C. BROWN SUGAR 1 C. RAISIN BRAN CEREAL 1 EGG 1 C. RAISINS (DRAINED) * 1/2 t. SALT * DATES MAYBE SUBSTITUTED 1228c inaka@tdl.comd Overnighte 25 mins.f Greek Cheese PieB Pies (Meals)C inaka@tdl.com 20 mins.e 30 mins.f Highg Highm Recipe: Greek Yogurt Bourekakia Ingredients: 2 cups all purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 10 tablespoons unsalted butter, cut into pieces, room temperature 1/2 cup plain yogurt 2 large eggs, beaten to blend 2 large egg yolks, beaten to blend 1 1/2 cups grated kasseri cheese* or Romano 1/4 cup finely chopped fresh Italian parsley These tender biscuit-like pastries are sprinkled with Greek cheese just before baking. MAKES ABOUT 52 Method: Preheat oven to 350 sts boneless - or Pork Shoulder Roast 2 Onions 2 tsp Minced garlic 1 tsp Oregano 1 tsp Cumin powder 2 tsp Ground red chili 1 tblsp Red chili flakes large garlic cloves, minced 1 17-ounce can plum tomatoes with liquid, coarsely chopped 1/2 teaspoon oregano pepper a 1228c inaka@cap.or.jpd 25 mins.e 1 hr & 15 mins.f Mediumg Mediumm Greek ShishkebabB BarbecueC Place feta in water and set aside. Heat 1 tablespoon of oil in skillet and brown chicken pieces. Transfer chicken to a platter. Add the teaspoon of oil to the pan along with the sliced onions. Cook over low heat for 10 minutes. Add garlic and cook for another 5 minutes or until onions start to brown. Add the chopped tomatoes and liquid, oregano and pepper. Place chicken pieces on the sauce. Cover and bring to a boil. Reduce to a simmer and cook 40 minutes. Remove feta from water aBEnd arrange on top of chicken. Cover and cook for another 15 minutes. Greek` 1/2 pound feta cheese, crumbled 6 chicken drumsticks 1 tablespoon plus 1 teaspoon olive oil, divided 1 medium onion, thinly sliced 2 large garlic cloves, minced 1 17-ounce can plum tomatoes with liquid, coarsely chopped 1/2 teaspoon oregano pepper 1228c inaka@tdl.comd 25 mins.e 1 hr & 15 mins.f Mediumg Mediumm Greek ShishkebabB BarbecueC 1228c inaka@tdl.comd 30 mins.e 45 mins.f Mediumg Mediumm Recipe: Greek Cheese Pie Ingredients: The Dough : 3 cups all purpose flour 1 cup warm water 2 tbl spoons oil 1/2 spoon oregano dash of salt The Filling : a couple of chopped green shallots (can replace with 1/3 white onion) 1/3 cup finely chopped parsley 2 cups feta cheese , crumbled 1/3 cup freshly grated romano cheese 1/2 cup whole milk or better still, half & half 3 eggs salt, pepper, thyme Method: the dough :mix ingredients; knead for about 2-3 minutes; adding flour to until it doe regano dash of salt The Filling : a couple of chopped green shallots (can replace with 1/3 white onion) 1/3 cup finely chopped parsley 2 cups feta cheese , crumbled 1/3 cup freshly grated romano cheese 1/2 cup whole milk or better still, half & half 3 eggs salt, pepper, thyme Method: the dough :mix ingredients; knead for about 2-3 minutes; adding flour to until it doe DG1/2 pork 1/2 lamb S & P juice of 1 lemon oregano Garlic olive oil Form into long meat ovals. Wrap around skewers. Bake in 375 oven for 20 minutes. This prevents meat from falling off. Put on grill. Brush with garlic olive oil. For a sandwich: Grill on both sides the pita, brushing with garlic olive oil. Fill with meat, veggies and sauce. AWSandwich: Pita bread grilled tomatoes red onion Sauce: yogurt cucumber garlic olive oil Greek` 1/2 pork 1/2 lamb S & P juice of 1 lemon oregano Garlic olive oil Sandwich: Pita bread grilled tomatoes red onion Sauce: yogurt cucumber garlic olive oila 1228c Jeff Smithd 15 mins.e 20 mins.f Mediumg Mediumm Greek SpreadB AppetizersC ManyD 8 ounces of feta cheese 3 T. Olive oil small whole green peppers 2 T. dry oregano or to taste 2 T. lemon juice Garlic Hot pepper sauce Mix all the ingredients in a food processor. It will become tangier with more mixing, so taste as you process. This mixture goes very well on french bread or crackers.K GreekL 8 ounces of feta cheese 3 T. Olive oil small whole green peppers 2 T. dry oregano or to taste 2 T. lemon juice Garlic Hot pepper sauce 1228c inaka@tdl.comd 15 mins.e Nonef Recipe: Greek Spread Ingredients: 8 ounces of feta cheese 3 T. Olive oil small whole green peppers 2 T. dry oregano or to taste 2 T. lemon juice Garlic Hot pepper sauce Method: Mix all the ingredients in a food processor. It will become tangier with more mixing, so taste as you process. This mixture goes very well on french bread or crackers. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer CuiBisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ greek spread greek yogurt bourekakia green green chili greens griddlecakes grilled grilled basil pizza grilled halibut grilled quesadillas grilled salmon grilled salmon onions grilled salmon steaks butter grilled shrimp caesar salad grilled tortilla onion grilled mango salad salmon w/grilled onions onions onions illed onions grilled onions harissa harriet health heartsT herbes horseradisht hotter'n howard's hummus hummus taheeni hungarian^ hunkar hunkar begendi In medium skillet, cook shallots, red jalapeno, half of the green jalapeno, and the garlic in 2 tsp of peanut oil, stirring over low heat until softened, about 5 minutes. Set aside to cool. In a bowl, combine the cooled vegetable mixture with the ground lamb and mix thoroughly. Add chopped fresh coriander, pickled cabbage, soy sauce, salt and pepper. In a large skillet, cook the lamb mixture in the remaining 2 tsp of peanut oil over high heat, stirring well to break up clumps, until brow ned, about 4 minutes. Drain and set aside. Place 3 radicchio leaves on each plate and fill with the lamb mixture and fill with the lamb mixture. Combine the red onion, white onion, fresh coriander leaves and remaining green jalapenos; sprinkle on top of the lamb. Serve drizzled with a few tbsp of lemon-soy vinaigrette; serve remaining vinaigrette on the side. Lemon-Soy Vinaigrette: ---------------------- 3 tblsp rice wine vinegar 2 tblsp peanut oil 2 tblsp soy sauce 1 tblsp 1228c inaka@tdl.comd 20 mins.e 40 mins.f Highg Highm Recipe: STIR FRIED LAMB WITH LEMON-SOY VINAIGRETTE Ingredients: 4 shallots minced 1 red jalapeno pepper with seeds, minced 2 green jalapeno peppers with seeds, minced 5 garlic cloves, minced 1 tblsp plus 1 tsp peanut oil 1.5 lb lean ground lamb 1/5 cup chopped fresh coriander (cilantro) plus 1/4 cup whole leaves for garnish 1/4 cup chinese preserved or pickled cabbage 1/2 tsp soy sauce 1/4 tsp salt 1/4 tsp freshly ground black pepper 18 radicchio leaves 1/4 small red o ollows) 1228c inaka@tdl.comd 20 mins.e 40 mins.f Highg Highm Stir Fry SauceB SaucesC ManyD 1 Cup Soy Sauce 2 Tsp Ginger 1/2 Cup Brown Sugar 1/2 Cup Water 1 Tsp Garlic Powder 1/2 Cup Sherry 1 Tsp Onion Powder 1/2 Tsp Chinese 5-spice 2 TBS Lemon Juice 1+ TBS Worcestershire Sauce -------------- 3 tblsp rice wine vinegar 2 tblsp peanut oil 2 tblsp soy sauce 1 tblsp i, and cook for two or three minutes. Transfer from skillet to saucepan with chicken. Add tomato, tomatillos, chilis, and chicken broth. Bring to a boil and simmer for 3 - 4 hours. Add water as necessary to maintain the desired consistency. Add 3 - 4 tablespoon cornstarch mixed with water prior to serving to thicken as desired. Eat from a bowl accompanied with a warm flour tortilla or use it as a sauce over chili rellenos, eggs, enchiladas, or just about anything. One of my favorite D meals is to grill a steak until nice and juicy, smother with green chili, sprinkle some grated cheese on top and serve with Mexican rice. G]1 Tomato 1 can Tomatillos 4 lb Green chilis 4 cup Wyler's chicken boullion 3 tblsp CornstarchK Mexican f you are desperate. If poss and are good quality. Canned chilis are the least desirable but can be used if you are desperate. If poss Preferably use fresh roasted, peeled, and seeded New Mexican green chilis. Since these are not available in most parts of the country outside the Southwest, dried, frozen, or canned chilis may be substituted, in that order of desirability. Dried chilis are the next best thing to fresh. Frozen new mexican chilis under the brand name "Bueno" are available in some parts of the country and are good quality. Canned chilis are the least desirable but can be used if you are desperate. If poss ible use a mixture of canned and fresh or dried. Dried green chilis, and a large assortment of other dried chilis, and spices. Cut chicken breasts into 1/2" cubes. Slice onions lengthwise. Chop chilis, tomato and tomatillos. Add oil to heavy, preferably cast iron, skillet and brown chicken over high heat. It is best to do it in two or three small batches. Remove to large saucepan. Add onions and garlic to leftover oil and brown until onions are soft. Add oregano, cumin, and red chil braised braised 8-precious schererville schlesinger schongu schong leland stanford sylvia chongu scottingf seafood september september serves sheila sicily sigloch siler smith southern southern living spanish spanish tapas spices stanfordu stevenson stockholmU stoneham stoneham neham switzerland sylviau tante tante heidi's swiss kitchen marie borer tapas taste tested texas chile-heads recipe collection chinese cooking beverly frugal 3 lbs. of your favorite cut of lamb 1 head of cabbage 3 large carrots 3 medium potatoes 1 medium onion 2 long hot peppers 2 T lard or drippings JPlace lamb in a heavy roasting dish with a cover. Place carrots, potatoes, and onion around the lamb. Cut the head of cabbage into 6 pieces and also place it around the lamb. Place the hot peppers on top of the lamb. Cover and let steam until done. Do not take the cover off unless necessary. Let roast in a 250 oven for 2-1/2 hrs Yougoslavian` 3 lbs. of your favorite cut of lamb 1 head of cabbage 3 large carrots 3 medium potatoes 1 medium onion 2 long hot peppers 2 T lard or drippings 1228c inaka@tdl.comd 30 mins.e 2 hrs & 30 mins.f Highg Mediumm Steamed RiceB RiceC 4D)2/3 cups long grain rice 3 - 4 cups water aka@cap.or.jpd 1 hr & 45 mins.e 20 mins.f Mediumg Mediumm Steamed Lamb With CabbageB LambC 1228c inaka@tdl.comd 45 mins.e 4 hrsf Highg Highm Recipe: Green Chili Ingredients: 1 tblsp Oil 2 lb Chicken breasts boneless - or Pork Shoulder Roast 2 Onions 2 tsp Minced garlic 1 tsp Oregano 1 tsp Cumin powder 2 tsp Ground red chili 1 tblsp Red chili flakes 1 Tomato 1 can Tomatillos 4 lb Green chilis 4 cup Wyler's chicken boullion 3 tblsp Cornstarch Method: Preferably use fresh roasted, peeled, and seeded New Mexican green chilis. Since these are not available in most parts of the country outside the Southwest, dried, frozen, or c 1 Tomato 1 can Tomatillos 4 lb Green chilis 4 cup Wyler's chicken boullion 3 tblsp Cornstarch Method: Preferably use fresh roasted, peeled, and seeded New Mexican green chilis. Since these are not available in most parts of the country outside the Southwest, dried, frozen, or c r three small batches. Remove to large saucepan. Add onions and garlic to leftover oil and brown until onions are soft. Add oregano, cumin, and red chil Heat grill. In small bowl, soak tomatoes in boiling water 10 minutes; drain. Drizzle 1 t. olive oil on each pizza crust. Top each with half of tomatoes, basil, Fontina cheese and Parmesan cheese. When ready to BBQ, place pizzas directly on grill. Grill 6 to 8 minutes over medium heat or until bottom of pizzas are crisp and cheese is melted. On Charcoal cook 4-6 inches from medium coals. American` 1/4 c. sun-dried tomatoes coarsly chopped 1/2 c. boiling water 2 t olive oil 2 (6 inch) prebaked cheese pizza crusts 1/4 c. fresh basil leaves or 1-2 t. dried 2 oz. shredded Fontina or mozzarella 1 oz grated fresh parmesan 1228c inaka@tdl.comd 20 mins.e 20 mins.f Mediumg Mediumm Grilled HalibutB FishC 1/4 cup fresh lemon juice 1 large garlic clove, pressed 1 10-to 12-ounce piece halibut fillet (about 1 1/2 inches thick) Olive oil 1 teaspoon minced lemon peel Lemon wedges - 4 tablespoo tblsp tblsp salty preserved radish tblsp sambal oelek meshed chilies tblsp sherry tblsp sauce tblsp sugar tblsp vegetable tblsp vinegar tblsp worcestershire sauce taste butter chopped powdered garlic cider vinegar coarse saltQ crushed peppercorns currant jelly finely chopped parsley fresh chopped garlic hopped garlic chopped garlic fresh chopped garlic fresh chopped garlic hopped parsley chopped parsley onoin riceA In a heavy saucepan, over medium heat, melt chips and margarine with sweetened condensed milk and water. Cook and stir constantly until thickened, about 5 minutes. Add vanilla. Serve warm over ice cream or as a fruit dipping sauce. Refrigerate leftovers. Reheating Sauce: In a small heavy saucepan, combine desired amount of sauce with a small amount of water. Over LOW heat, stir constantly combine all ingredients. Cook on (HIGH) 3 to 3- 1/2 minutes, stirring after each minute. ProceeB d as above. (Makes about 2 cups) American` 1 cup semi-sweet chocolate morsels (6 ozs) 4 squares (1 oz) semi-sweet chocolate 2 tblsp butter or margarine 1 can (14 oz) eagle brand sweetened condensed milk 2 tblsp water 1 tsp vanilla 1228c inaka@tdl.comd 15 mins.e 5 mins.f Highg Highm Hot German Potato SaladB SaladsC margarine 1 can (14 oz) eagle brand sweetened condensed milk 2 tblsp water 1 tsp vanilla Wash and drain the rice Cook in boiling water for 3 minutes. Drain. Put the rice in a steaming tier and cook for 30 minutes. (If no steaming tier is available, use a nylon or hair sieve in a wooden ban.) Chinese`*2/3 cups long grain rice 3 - 4 cups water 1228c inaka@tdl.comd 5 mins.e 35 mins.f Recipe: Steamed Rice Ingredients: 2/3 cups long grain rice 3 - 4 cups water Method: Wash and drain the rice Cook in boiling water for 3 minutes. Drain. Put the rice in a steaming tier and cook for 30 minutes. (If no steaming tier is available, use a nylon or hair sieve in a wooden ban.) Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoB.ft/ ------------------------------------------ naka/inakasoft/ 211121129k 0/0/1RICEB RiceC Sweet & Sour SpareribsB PorkC 1 cup milk 4 cups shredded Gouda Cheese 2 t. caraway seeds 1 T. cornstarch 3 T. gin Pepper to taste Rye bread Rub the inside of a fondue pot with the cut side of the onion. Add milk and heat until until bubbly; gradually stir in the cheese until melted. Add caraway seeds. In a small bowl, combine gin and cornstarch. Blend into cheese mixture and stir while cooking for two or three minutes until smooth and creamy. Season with pepper to taste, and serve with mushrooms and light rye bread cubes. American` 1 small onion, halved 1 cup milk 4 cups shredded Gouda Cheese 2 t. caraway seeds 1 T. cornstarch 3 T. gin Pepper to taste Rye bread a 1228c inaka@cap.or.jpd 10 mins.e 15 mins.f Highg Highm Sweet & Sour SpareribsB PorkC laurel layer layersZ marino marjoramv marjoram--or marjoram--or am--or pound sprouts pound boneless skinless chicken 1-inch pieces pound ground porkW pound cubes pound tenderloin pound russet baking potatoes pumpkin puree stick tablespoons unsalted butter stick tablespoons unsalted butter pieces stick tablespoons unsalted butter temperature stick butter baking powder tablespoon minced jalapeno teaspoon black pepper teaspoon caraway seeds teaspoon cumin teaspoon ground cinnamon cloves teaspoon ground cinnamon teaspoon ground ginger teaspoon ground teaspoon olive teaspoon pepper aspoon pepper teaspoon pepper teaspoon pepper teaspoon pepper pepper I do this with whole salmon, any type, and I leave the skin on as it lifts right off after cooking. Place the salmon on a piece of foil large enough to completely wrap it. Fill the inside of the salmon with a mixture of chopped onion, celery, carrots, garlic and green peppers. Add 2 or 3 slices of lemon and several pats of butter. Salt and pepper to taste if desired, I usually don't tho. Seal the foil and cook on a grill or in an oven. The cooking time depends on the size/amount of f wish, it seems that when you can really smell the salmon thru the foil, it is usually done. I know this is not the best method for determining doneness, but it usually works for me. I do open the foil and test the fish for flakeyness. The stuffing usually absorbs a lot of fat/oil from the fish and is not, in my opinion, all that good, but it adds great flavor to the fish. American` Salmon (Various Sizes) 1228c inaka@tdl.comd 15 mins.e 15 mins. 1 pound red beans, soaked overnight 1 medium onion, chopped 1 bunch of green onions, chopped 7 cloves of garlic, chopped 1/2 cup parsley 1 rib celery, chopped 1/2 cup ketchup 1 bell pepper, seeded and chopped 1 tablespoon Worcestershire sauce 2 tablespoons tabasco sauce 2 bay leaves 1 teaspoon thyme salt and pepper 1 pound smoked sausage cut into 1 inch pieces 1 pound pickled pork, rinsed and cut into cubes Cooked Rice created using Computer Cuisine from Inaka Software. http://www.BDtdl.com/~inaka/inakasoft/ ------------------------------------------ until light golden brown. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ white sugar peeled fresh ginger stick chilled unsalted butter pieces sticks butter divided small salmon drained ground black pepper almonds blueberries bread crumbs brown sugar butter butter flour self-rising chicken broth chilled whipping cream chopped banana chopped chopped celery chopped banana vegetable potato sourdough starter lemon slices tablespoons water 4-5lb 4-5oz canned chipotle peppers flour tortillas large button mushrooms chili powder leaves powder leaves fraiche spaghetti creme sucre coconut coconut slices carrots julienned slices zucchini julienned 45-60ml groseilles cassis framboises fraises large onions chopped ricotta cheese 4floz 4floz 125ml double cream 4floz 125ml olive 4jjden 4oz/120g 4oz/120g boneless chicken finely sliced 4oz/120g boneless finely sliced cheese 1/2-3 1/2-3 1/2-3/4 1/2-cup 1/2-cup all-purpose flour 1/2-cup 1/2-cup plain non-fat yogurt 1/2-inch 1/2-ounce 1/2-oz 1/2-pint 1/2-pound butter margarine vegetable 1/2cube 1/2cube margarine 1/2cup sucre Sweet BreadB Breads & MuffinsC 6D/8 C. Flour 1 t. Salt 2 Yeast Cakes 3/4 C. Sugar 1 chicken bouillon cube 1 green pepper, sliced in 1 1/2-inch pieces 1 onion, chunked 2 tablespoons cornstarch 2 tablespoons sugar 1 teaspoon ground ginger 2 tablespoons soy sauce 1/4 cup cider vinegarK Chinese 1 pound ground turkey 1 egg, slightly beaten 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper 5 tablespoons flour, divided 3 tablespoons vegetable oil 1 can (22 ounce) pineapple chunks in own juice 1 chicken bouillon cube 1 green pepper, sliced in 1 1/2-inch pieces 1 onion, chunked 2 tablespoons cornstarch 2 tablespoons sugar 1 teaspoon ground ginger 2 tablespoons soy sauce 1/4 cup cider vinegar 1228c inaka@cap.or.jpd 25 mins.e 15 mins.f Mediumg Mediumm Sweet BreadB Breads & MuffinsC 6D/8 C. Flour 1 t. Salt 2 Yeast Cakes 3/4 C. Sugar Recipe: Grilled Salmon Ingredients: Salmon (Various Sizes) Method: I do this with whole salmon, any type, and I leave the skin on as it lifts right off after cooking. Place the salmon on a piece of foil large enough to completely wrap it. Fill the inside of the salmon with a mixture of chopped onion, celery, carrots, garlic and green peppers. Add 2 or 3 slices of lemon and several pats of butter. Salt and pepper to taste if desired, I usually don't tho. Seal the foil and cook on a grill or in an oven. The cooking time depends on the size/amount of fish, it seems that when you can really smell the salmon thru the foil, it is usually done. I know this is not the best method for determining doneness, but it usually works for me. I do open the foil and test the fish for flakeyness. The stuffing usually absorbs a lot of fat/oil from the fish and is not, in my opinion, all that good, but it adds great flavor to the fish. Heat grill. On half of each tortilla, sprinkle 1/3 of cheese, bacon and green onions. Fold other half over filling; press firmly with back of spatula. When ready to barbeque, brush one side of each folded tortilla with margerine' place filled tortillas margerine side down over medium heat (on charcoal 4-6 inches from coals) Cook 2 to 3 minutes or until crisp and brown. Brush top with margerine and turn. Cook 2-3 minutes or until crisp and brown. Serve with Salsa. Mexican` 4 (8 inch) flour tortilla 2 oz. (1/2 cup) shredded sharp cheddar 2 slices bacon, crisply cooked drained and crumbled 3 T thinly sliced green onions 1 T margerine or butter melted 1228c inaka@tdl.comd 20 mins.e 10 mins.f Mediumm Grilled SalmonB FishC Salmon (Various Sizes) green onions 1 T margerine or butter melted ly sliced green onions 1 T margerine or butter melted a 1228m 12119k 0/0/1 tortillas following veggies teasp total touch tough towel towels treacle treatment triangles trick tried trimmedU trinidado triple trout truffles truffles substituting teaspoons dried trying baking powder shortening tsb/15ml tsb/30ml tso's olive prefer prefer prefer pepper freshly groundD pickled radish cayenne pepper saltfilling small capers drained icing sugar superfine sugar turmeric vanilla vanilla little vanilla extract vegetable water white syrup white sherry mince garlic olive oyster sauce parsley flakes pickling spices tablespoon cayenne peppe ablespoon curry powder Grilled Salmon & Red OnionsB FishC 2 lbs salmon fillets 2 tbls olive oil 2 med.red onions salt & pepper 1/4 cup olive oil, light 1 Tbls Chives, Minced 1 Tbls Peanut Oil 1 Tbls Lemon Juice American oHERB BUTTER: Coarse Salt 3 Oz Sweet Butter, at room Temperature Pepper, Ground SALMON STEAKS: 2 Tbls Basil Leaves, Snipped 3 Tbls Sweet Butter 1 Tbls Tarragon Leaves,Minced 4 Salmon Steaks, 1/4"Thick 1 Tbls Chives, Minced 1 Tbls Peanut Oil 1 Tbls Lemon Juice 1228c inaka@cap.or.jpd 2 hrse 10 mins.f Mediumg Grilled Salmon & Red OnionsB FishC 2 lbs salmon fillets 2 tbls olive oil 2 med.red onions salt & pepper 1/4 cup olive oil, light SALMON STEAKS: 2 Tbls Basil Leaves, Snipped 3 Tbls Sweet Butter 1 Tbls Tarragon Leaves,Minced 4 Salmon Steaks, 1/4"Thick 1 Tbls Chives, Minced 1 Tbls Peanut Oil 1 Tbls Lemon Juice American oHERB BUTTER: Coarse Salt 3 Oz Sweet Butter, at room Temperature Pepper, Ground SALMON STEAKS: 2 Tbls Basil Leaves, Snipped 3 Tbls Sweet Butter 1 Tbls Tarragon Leaves,Minced 4 Salmon Steaks, 1/4"Thick 1 Tbls Chives, Minced 1 Tbls Peanut Oil 1 Tbls Lemon Juice 1228c inaka@tdl.comd 2 hrse 10 mins.f Mediumg the second side, basting frequently. Place each salmon steak on an individual plate. Place a slice of the herb butter on each salmon steak. r on each salmon steak. c1/4 cup fresh lemon juice 4 large garlic cloves, pressed 3 tablespoons Dijon mustard 1 1/2 tablespoons extra-virgin olive oil 2 teaspoons Worcestershire sauce 1/4 teaspoon hot pepper sauce (such as Tabasco) 1 pound med uncooked shrimp, peeled, deveined 1 large head lettuce 2 cups peeled 1/2-inch cubes jicama 6 tabs grated Parmesan cheese 1/4 cup capers Combine first 6 ingredients in large wooden bowl. (Can be prepared 1 hour ahead. Cover and refrigerate.) Preheat barbecue (medium-high heat). Season shrimp with salt and pepper. Grill until shrimp are just cooked through, approximately 5 minutes. Transfer to bowl to cool slightly. Add lettuce, jicama, shrimp and cheese to dressing. Toss lightly. Sprinkle salad with capers. Season generously with pepper and serve. American Grilled Shrimp & Caesar SaladB SaladsC salt & pepper 1/4 cup olive oil, light Bon App 25 mins.e 5 mins.f Mediumg Recipe: Grilled Shrimp & Caesar Salad Ingredients: 1/4 cup fresh lemon juice 4 large garlic cloves, pressed 3 tablespoons Dijon mustard 1 1/2 tablespoons extra-virgin olive oil 2 teaspoons Worcestershire sauce 1/4 teaspoon hot pepper sauce (such as Tabasco) 1 pound med uncooked shrimp, peeled, deveined 1 large head lettuce 2 cups peeled 1/2-inch cubes jicama 6 tabs grated Parmesan cheese 1/4 cup capers Method: Combine first 6 ingredients in large wooden bowl. (Can be prepared 1 hour Dijon mustard 1 1/2 tablespoons extra-virgin olive oil 2 teaspoons Worcestershire sauce 1/4 teaspoon hot pepper sauce (such as Tabasco) 1 pound med uncooked shrimp, peeled, deveined 1 large head lettuce 2 cups peeled 1/2-inch cubes jicama 6 tabs grated Parmesan cheese 1/4 cup capers Method: Combine first 6 ingredients in large wooden bowl. (Can be prepared 1 hour Makes 24 buns 1 T. sugar 1 1/2 T. soy sauce 1 T. oyster sauce 1/2 cup chicken stock 1 tsp. sesame oil 1/4 tsp. ground black pepper 1 drop red food colouring (optional) 1 T. vegetable oil 3/4 lb. diced roast pork (recipe: 3 lbs. pork sirloin cut into 2 inch strips, marinated in: 2 T. sherry, 2 T. sugar, 1/4 cup soy sauce, 3 T. hoisin sauce, 1/4 tsp. red food colouring; marinate 4-5 hrs in fridge; bake 1 hour at 325, brushing with honey three times; let cool 20 miB n. then dice for dumpling recipe) 1/2 inch piece fresh ginger, minced 1 large or 2 small spring onions, chopped 1 T. cornstarch 2 T. water 1 recipe Silver Loaves Chinese h ginger, minced 1 large or 2 small spring onions, chopped 1 T. cornstarch 2 T. water 1 recipe Silver Loaves 1228m 121129k 0/0/1 1 small onion, halved 1 cup milk 4 cups shredded Gouda Cheese 2 t. caraway seeds 1 T. cornstarch 3 T. gin Pepper to taste Rye bread Rub the inside of a fondue pot with the cut side of the onion. Add milk and heat until until bubbly; gradually stir in the cheese until melted. Add caraway seeds. In a small bowl, combine gin and cornstarch. Blend into cheese mixture and stir while cooking for two or three minutes until smooth and creamy. Season with pepper to taste, and serve with mushrooms and light rye bread cubes. American` 1 small onion, halved 1 cup milk 4 cups shredded Gouda Cheese 2 t. caraway seeds 1 T. cornstarch 3 T. gin Pepper to taste Rye bread 1228c inaka@tdl.comd 10 mins.e 15 mins.f Highg Highm 5 Eggs, beaten Small bowl of waterK AmericanL 0`q8 C. Flour 1 t. Salt 2 Yeast Cakes 3/4 C. Sugar 3/4 C. Milk 1/2 Cube Margarine 5 Eggs, beaten Small bowl of watera 1228c inaka@cap.or.jpd 45 mins.e 45 mins.f Swiss Fondue chopped parsley chopped parsley tablespoons dried parsley chopped peanuts chopped peanuts cashews chopped scallions chopped walnuts chopped water chestnuts chunky/smooth peanut butter cilantro coarse coconut water water grated cheddar which yield confectioners sugar cracked black peppercorns cream crumbled cheese crushed cornflakes green extra virgin olive diced pepper dried shiitake mushrooms porcini breadcrumbs sherry white white chicken broth Grilled Tortilla & Onion CakeB AppetizersC twelve 7- to 8-inch flour tortillas 1 1/2 pounds red onions, chopped fine (about 3 cups) 2 tablespoons olive oil 3/4 cup minced fresh parsley leaves 1/3 cup freshly grated Parmesan cheese 3/4 cup mayonnaise 1 tablespoon balsamic vinegar about 3 dozen wooden picks ated Parmesan cheese 1/4 cup capers Bon App 25 mins.e 5 mins.f Mediumg Grilled Tortilla & Onion CakeB AppetizersC twelve 7- to 8-inch flour tortillas 1 1/2 pounds red onions, chopped fine (about 3 cups) 2 tablespoons olive oil 3/4 cup minced fresh parsley leaves 1/3 cup freshly grated Parmesan cheese 3/4 cup mayonnaise 1 tablespoon balsamic vinegar about 3 dozen wooden picks ur liking take it off the pan, slice it and place it on the serving dish. Pour a glass of red wine in the pan, reduce for a couple of minutes and pour over the steak. sliceG slicedL grilled fresh thyme guacamole guasacaca guasacaca sauce gulaschsuppe gulaschsuppe goulash gulyas kratiem prawns garlic gyros haeng hainanese halibut halibut dominica halibut mushroom shrimp sauce halibut halva harissa harriet harvest harvest harvest harvest harriet harvest harriet harvest arissa harriet harvest harriet harvest hotter'n howard's hummus hummus taheeni hungarian^ hunkar hunkar begendi #AG "El Paso Chili Company's Texas Border Cookbook" by Park and Norma Kerr 25 mins.e 20 mins.f Mediumg Highm Recipe: Winter Fajitas Ingredients: 2 l/2 to 3 pounds skirt steak, cut into -inch sections Nonstick cooking spray 1 large onion (about 1 pound), peeled, halved, and cut into thin slices 2 large heavy sweet red peppers, stemmed, cored, and cut into julienne strips 1/2 teaspoon salt 1 cup tomato-based bottled hot salsa 1/2 C chopped red onion 1/2 C packed fresh cilantro (stems can be used) 1/4 cup olive oil 3 chipotles adobado, with clinging sauce 2 Tbsp tequila 2 Tbsp fresh lime juice #AG "El Paso Chili Company's Texas Border Cookbook" by Park and Norma Kerr 25 mins.e 20 mins.f Mediumg Highm YANKEE NOODLE DANDIES CookiesC 2 lb lean ground lamb 2 slices homemade bread, toasted and crushed 1 tsp allspice, pounded (ground) 1 tsp coriander, crushed 1 clove garlic, crushed 1 onion, grated 1 tsp fresh savory, chopped Salt and freshly ground pepper (to taste) 3 slices bacon 6 to 8 Middle Eastern breads 2 tomatoes, chopped or sliced thin and seasoned with vinegar and olive oil 1 cup fresh parsley, chopped 1 cup plain yogurt (I would probably strain the yogurt) 1 large mango, pitted peeled, cut into 1/4-inch-wide strips 3/4 cup chopped red onion 1/2 red bell pepper, chopped 3 tablespoons chopped fresh cilantro 2 tablespoons rice vinegar 2 tablespoons olive oil 4 6-ounce tuna steaks (about 1 inch thick) Vegetable oil Mix first 6 ingredients in medium bowl. Season with salt and pepper. Prepare barbecue (medium-high heat) or preheat broiler. Brush tuna with oil. Grill or broil until just opaque in center, about 4 minutes per side. Divide mango salad among 4 plates. Top with tuna and serve. American 1 large mango, pitted peeled, cut into 1/4-inch-wide strips 3/4 cup chopped red onion 1/2 red bell pepper, chopped 3 tablespoons chopped fresh cilantro 2 tablespoons rice vinegar 2 tablespoons olive oil 4 6-ounce tuna steaks (about 1 inch thick) Vegetable oil Bon App October 1995 20 mins.e 10 mins.f Prepare grill. On a rack set about 5 inches over glowing coals toast tortillas lightly a few at a time, turning them once, until they begin to puff on each side but are still soft. Alternatively, tortillas may be toasted on a stove-top griddle over moderately high heat. In a large non-stick skillet cook onions in oil over moderately low heat, stirring occasionally, until soft, about 15 minutes. Transfer onions to a bowl and cool. Stir in parsley, Parmesan, 1/2 cup mayonnaise, and salt and pepper to taste. Spread onion mixture on 11 tortillas, stacking them, and top the stack with remaining tortilla. Wrap cake well in plastic wrap and chill at least 1 hour and up to 4 hours. Discard plastic wrap and with large sharp knife cut cake into 3/4-inch-wide slices (not wedges). Turn each slice onto its side and secure ends and middle with wooden picks. In a small bowl stir together vinegar and remaining 1/4 cup mayonnaise and brush some of mixture on a cut side of each slice. Grill heavy creamU honey imported hungarian paprika^ lemon juice light cream juice mayonnaise melted butter minced onion minced scallions molassesr olive olive olive scallions molassesr molassesr above absolut acceptable absolut above absolut abundance accent acceptable access accommodate accompagnement accompagner accompagner blanc raisins pignons accompaniment accompany` according accordingly achiote aciote acorn across actingN active activity actually ad976 adapted adapted without permission hazelton's wiegd adaption lemon juice oatmeal ketchup teaspoon pepper Ao2 TEASPOONS LEMON JUICE 1 TEASPOON GRATED LEMON RIND 1/4 TEASPOON RED PEPPER FLAKES 2 TABLESPOONS MELTED BUTTER AmericanL '4 TUNA STEAKS (ABOUT 1 3/4 POUND), EACH ABOUT 1 INCH THICK FRESHLY GROUND PEPPER TO TASTE 2 TABLESPOONS OLIVE OIL 4 SPRIGS FRESH THYME OR 1/2 TEASPOON DRY 2 TEASPOONS MINCED GARLIC 2 TEASPOONS LEMON JUICE 1 TEASPOON GRATED LEMON RIND 1/4 TEASPOON RED PEPPER FLAKES 2 TABLESPOONS MELTED BUTTER 1228c inaka@tdl.comd 30 mins.e 15 mins.f All time classicm WELL ON BOTH SIDES. COVER WITH PLASTIC WRAP AND LET STAND IN A COOL PLACE (NOT THE REFRIGERATOR) FOR 15 MINUTES. 3. REMOVE TUNA FROM THE MARINADE. ADD THE BUTTER TO THE MARINADE AND SET ASIDE. 4. IF THE TUNA IS TO BE COOKED O ADD THE BUTTER TO THE MARINADE AND SET ASIDE. 4. IF THE TUNA IS TO BE COOKED OO Recipe: Grilled Tuna & Mango Salad Ingredients: 1 large mango, pitted peeled, cut into 1/4-inch-wide strips 3/4 cup chopped red onion 1/2 red bell pepper, chopped 3 tablespoons chopped fresh cilantro 2 tablespoons rice vinegar 2 tablespoons olive oil 4 6-ounce tuna steaks (about 1 inch thick) Vegetable oil Method: Mix first 6 ingredients in medium bowl. Season with salt and pepper. Prepare barbecue (medium-high heat) or preheat broiler. Brush tuna with oil. Grill or broil until just o jpaque in center, about 4 minutes per side. Divide mango salad among 4 plates. Top with tuna and serve. Additional Notes (if any): Recipe From: Bon App October 1995 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ P1 1/3 cups all-purpose flour 1 1/2 teaspoons double-acting baking powder 3 tablespoons granulated sugar 1 teaspoon ground ginger 3/4 cup chopped fresh pineapple, drained 3/4 cup chopped banana 1/2 cup milk 1 large egg, beaten lightly vegetable oil for deep-frying confectioners' sugar for dusting the fritters Makes about 22 fritters. 1 med-sized onion, peeled and chopped 1 med-sized tomato, peeled and chopped 2 small chilies, chopped 1 Tbs. olive oil 1 tsp. vinegar 2 tsp. salt, or less. Mexican ;2-3 mashed ripe avocados in a bowl. Add 1 Tbs lemon or lime juice. 3 Tbs. salsa salt and pepper to taste keep tightly covered and refrigerated until serving. 1 med-sized onion, peeled and chopped 1 med-sized tomato, peeled and chopped 2 small chilies, chopped 1 Tbs. olive oil 1 tsp. vinegar 2 tsp. salt, or less. #AWMix all ingred. til creamy. Serves 8. Keep covered to prevent oxidation and browning. 10 mins.e Nonef Mediumg Mediumm Guasacaca Sauce - Hot!!B SaucesC 2 Yellow (Orange) Bell Peppers 2 Medium Onions 8 Habaneros (Scotch Bonnets) Peppers 1 cup Water 2 Cloves Garlic Salt to Taste 1 Cup Oil minutes. Cut the meat, across the grain and at a slight angle, into thin slices. Add the meat and any juices from the cutting board to the skillet with the onions and peppers. Raise the heat to high and cook uncovered, tossing and stirring, until the meat is heated through and the onions and peppers are lightly browned, about 5 minutes. Transfer to heated fajita pans or a large heated platter and serve immediately, accompanied by warmed tortillas, pico de gallo, and guacamole. 1/2 teaspoon salt 1 cup tomato-based bottled hot salsa 1/2 C chopped red onion 1/2 C packed fresh cilantro (stems can be used) 1/4 cup olive oil 3 chipotles adobado, with clinging sauce 2 Tbsp tequila 2 Tbsp fresh lime juice 1 Tbsp liquid hickory smoke flavoring 1/2 C amber beer, such as Dos Equis 18 6-inch flour tortillas, warmed Pico de Gallo Guacamole note: "chipotles abobabo" are pickled peppers in tomato sauce Mexican all-purpose flour divided anchovy fillets drained fillets drained all-purpose flour divided A GuacamoleB SaucesC 2-3 mashed ripe avocados in a bowl. Add 1 Tbs lemon or lime juice. 3 Tbs. salsa salt and pepper to taste keep tightly covered and refrigerated until serving. ALMix all ingred. til creamy. Keep covered to prevent oxidation and browning. PRIGS FRESH THYME OR 1/2 TEASPOON DRY 2 TEASPOONS MINCED GARLIC 2 TEASPOONS LEMON JUICE 1 TEASPOON GRATED LEMON RIND 1/4 TEASPOON RED PEPPER FLAKES 2 TABLESPOONS MELTED BUTTER 1228c inaka@cap.or.jpd 30 mins.e 15 mins.f All time classicm A GuacamoleB SaucesC 2-3 mashed ripe avocados in a bowl. Add 1 Tbs lemon or lime juice. 3 Tbs. salsa salt and pepper to taste keep tightly covered and refrigerated until serving. ALMix all ingred. til creamy. Keep covered to prevent oxidation and browning. N A GRILL, PLACE IT DIRECTLY ON THE GRILL, FATTY SIDE DOWN, AND COOK, TURNING OFTEN, 5 TO 6 MINUTES. IF IT IS TO BE COOKED UNDER A BROILER, ARRANGE THE TUNA ON A RACK, FATTY SIDE UP. BROIL ABOUT 2 INCHES FROM THE HEAT, LEAVING THE DOOR PARTLY OPEN. COOK 3 MINUTES AND TURN; CONTINUE COOKING 2 MINUTES FOR RARE TUNA. IF YOU WANT IT MEDIUM-RARE, COOK ANOTHER MINUTE ON EACH SIDE. TRANSFER THE TUNA TO THE MARINADE. TURN THE TUNA TO COAT IT ON BOTH SIDES. CUT INTO THIN SLICES OR SERVE IN C$STEAK SIZES. butter/margarine buttered buttered bread crumbs butterfly buttermelted buttermilkZ buttermilk biscuits iscuits inaka indian ingred G86 c Beef Broth, * 1 T Lemon Juice 1/4 t Caraway SeedsK German` 2 c Onion, Chopped 1/4 c Shortening 3 Green Bell Peppers, Chopped 3 T Tomato Paste 1 lb Beef Cubes, 1-inch Cubes Red Pepper, Dash 1 t Paprika 2 Garlic Cloves, Minced 6 c Beef Broth, * 1 T Lemon Juice 1/4 t Caraway Seedsa 1228c inaka@tdl.comd 25 mins.e 1 hr & 45 mins.f Mediumg Highm Recipe: Gulaschsuppe (Goulash Soup) Ingredients: 2 c Onion, Chopped 1/4 c Shortening 3 Green Bell Peppers, Chopped 3 T Tomato Paste 1 lb Beef Cubes, 1-inch Cubes Red Pepper, Dash 1 t Paprika 2 Garlic Cloves, Minced 6 c Beef Broth, * 1 T Lemon Juice 1/4 t Caraway Seeds Method: Fry onions in hot fat until transparent. Add green peppers and tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients. Simmer about 1 1/2 hours, until meat is ~ tender. (Add cubed potatoes if you like and simmer until potatoes are done.) Best when reheated and served the second day. juice lemon juice lemon lemon juice lemon lemon juice lemon small onions halved slivered small onions sliced sherry sauce sugar tabasco vermouth preference garlic minced grated pared fresh ginger wedges lemon white onions chopped whole boneless chicken breasts whole boneless chicken breasts halved whole garlic cloves whole garlic cloves peeled new-season onions white salmon steacks thick yeast cakes yellow white onions chopped yellow orange peppers zucchini 1/4-inch slices 1/4-inch slices 1/4-inch slices 1/4-inch slices lices slices 1/4-inch slices slices 1/4-inch slices all-purpose flour buttermilk~ light cream half-and-half 2-1/2 2-1/2 cream cheese 2-1/4 2-1/4 light brown sugar lightly packed 2-1/4 sifted flour cloves garlic chopped kidney beans drops natural hickory liquid smoke smoke green onions fresh mushrooms peppers garlic tblsp vinegar according taste fresh cilantro leaves sauce chopped fresh herbs parsley chives thyme melted butter teaspoons sugar cornstarch dissolved tblsp water dried herbs choice cloves garlic tablespoons all-purpose flour 2-inchW 2-ounce 2-pound stock garlic cloves shredded monterey cheese monterey cheese fresh shelled fresh shelled fresh fresh shredded monterey cheese liter vinegar liter white vinegarM 120of buttermilk tomatoes chopped cheddar grated purpose flour all-purpose flourZ broth bread crumbs buttermilk chopped mushrooms cooked chickpeas cooked garbanzos cooked dashi stock defatted chicken broth canned broth bouillon cubes lentils finely chopped onion flour flour whole wheat 50/50 whole wheat Line a serving dish with lettuce, parsley sprigs and a few slices of cucumber. Reserve. In a work or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown . Add the prawns and cook briefly, stirring all the time, until they start to become opaque. Stirring briskly after each addition, add the fish sauce, light soy, dark soy, stock and white pepper. By now the prawns should be cooked through. Turn the heat up to maximum for a few seconds quickly toBV reduce the liquid to about 3 tbs/45ml. Turn onto the prepared serving dish and serve. lettuce, parsley sprigs and cucumber slices, to garnish 2 tbs/30ml oil 2 large garlic cloyes, finely chopped 6-9 large raw king prawns, shelled and deveined 1 tbs/15ml fish sauce 1 tbs/15ml light soy sauce 4 tbs/60ml stock/broth or water a shaking of ground white pepper 1228c inaka@tdl.comd 25 mins.e 15 mins.f Mediumg Mediumm ansparent. Add green peppers and tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients. Simmer about 1 1/2 hours, until meat is tender. (Add cubed potatoes if you like and simmer until potatoes are done.) Best when reheated and served the second day. AE 6 c Beef Broth, * 1 T Lemon Juice 1/4 t Caraway Seeds German &2 c Onion, Chopped 1/4 c Shortening 3 Green Bell Peppers, Chopped 3 T Tomato Paste 1 lb Beef Cubes, 1-inch Cubes Red Pepper, Dash 1 t Paprika 2 Garlic Cloves, Minced 6 c Beef Broth, * 1 T Lemon Juice 1/4 t Caraway Seeds 1228m 12119k 0/0/1 p a cane skewer through the centers and roll gently with the palms to smooth the edges (you will need 5 or 6 skewers total, depending on their size). Cover and refrigerate overnight. (Note: I interpret the above instructions as resulting in the meat skewered something like so: --O)O)O)O)O)-- where 'O'=meatball and ')'=bacon slice To cook, set on a broiler tray or grill and cook over/under moderate heat, turning every 5 minutes. The surface will be crusty and the inside cooked withinC 25 minutes. To serve, put out the pitta, meat, tomatoes, parsley and yogurt in separate dishes. Let guests open the bread or rolls and stuff them with meat and garnishings to their taste. 2 tomatoes, chopped or sliced thin and seasoned with vinegar and olive oil 1 cup fresh parsley, chopped 1 cup plain yogurt (I would probably strain the yogurt)K Greek 1 3/4 pounds eggplant, unpeeled, cut into 1/2-inch cubes 1/2 cup olive oil 2 large onions, finely chopped 1 1/2 pounds tomatoes, coarsely chopped 1 1/4 teaspoon ground cumin 1 1/4 teaspoon ground allspice 1/4 teaspoon cayenne pepper 4 large garlic cloves, minced Place eggplant in strainer and sprinkle generously with salt. Stir to mix. Let drain 45 minutes. Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onions and saute until golden, about 8 minutes. Add tomatoes, cumin, allspice and cayenne. Reduce heat to medium and cook until onions and tomatoes are slightly softened but mixture is not thick, about 5 minutes. Add garlic and currants; stir 1 minute. Tranfer to bowl. Turn out eggplant onto paper towel and gently squeeze dry. firmM firm-ripe firmly first first prepare black beans fishX fillets white fishz sauce slices fish-halibut fishcake fishcake kamaboko fitting five-spiceU five-fragrance large onions finely chopped large onions halved thinly sliced large medium bananas large potatoes cooked until peeled cubed large tomatoes large shallots chopped fineU large tomatoes large tomatoes chopped large tomatoes seeds removed finely chopped large yellow onions brown sugar chuck boneless roast chicken breasts boneless shoulder roast extra chili grind fresh spinach frozen spinach ground ground leaner better italian sausage pre-cooked cubes ground ground coarse cubed thick butterfly chops tenderloins trimmed visible strong white flour chunks shallot shallotsU shallotsfinely shallotsthinkly shallowv shanks shaped shapes shareware areware shelled shellfish shells sherryD sherry-wine shiitakeU shiitake mushroom shitake shitake mushrooms soaked shitake mushrooms soaked shoots shortbread shorteningZ shortning 1 Pkg. Chocolate Chips 1 Pkg. Butterscotch Pieces 2 Cans La Choy Chow Mein Noodles (3 oz. each) 1/2 Cup Chopped Peanuts or Cashews NO BAKE COOKIES ! ! ! Melt chocolate chips and butterscotch pieces in top of double boiler over hot water. Remove from heat. Quickly stir in noodles and nuts until they are evenly coated. Drop by teaspoonfuls onto waxed paper. Chill. store in refrigerator until ready to serve. AmericanL 1 Pkg. Chocolate Chips 1 Pkg. Butterscotch Pieces 2 Cans La Choy Chow Mein Noodles (3 oz. each) 1/2 Cup Chopped Peanuts or Cashews 1228c inaka@tdl.comd 30 mins.e Nonef Mediumg Highm Yogurt Mint DressingB SaucesC 2DS1 cup yogurt 2 tbsp honey 2 tbsp minced fresh mint or 2 tsp dried 2 tsp lemon juice ANMix all together and let stand to bring out the mint flavor. Reseason to taste Olive Oil 1 Large Onion (chopped) 1 Bell Pepper (chopped) Whole Head of Garlic (minced) 3 or 4 bay leaves ca. 2 tblsp Oregano ca. 2 tblsp Basil ca. 2 tblsp Salt Pour Olive Oil in the bottom of LARGE pot, enough to cover bottom (about1/4 inch deep), add onions, garlic and bell pepper. Lightly brown in oil. Add all tomato stuff, stir well, add all other ingredients, stir well. add a couple cans of water (approx 24 oz's). Let simmer at least 5 hours (the longer it cooks the better it is!) MEATBALLS: Mix all ingredients together except for oil. Make little balls, and fry in oil until cooked. 0ca. 2 tblsp Sugar 2 12oz cans Tomato Paste 4 24oz cans Tomato Puree 2 24oz cans Whole Tomatoes Meatballs: 1 lb hamburger 4 cloves of garlic 1 tsp of oregeno 1 tsp of basil 1 1/2 cup of bread crumbs 1 cup of parmeasan cheese Veg oil (cover bottom of heave frying pan about 1 inch) GyrosB LambC 2 lb lean ground lamb 2 slices homemade bread, toasted and crushed 1 tsp allspice, pounded (ground) 1 tsp coriander, crushed 1 clove garlic, crushed 1 onion, grated 1 tsp fresh savory, chopped Salt and freshly ground pepper (to taste) 3 slices bacon 6 to 8 Middle Eastern breads In a large bowl, combine the above ingredients up to and including the salt and pepper, and knead thoroughly. Mixture should be spicy but not too herby, and hold its shape. Break into 5 sections, each the size of a navel orange, then break each section into 6 balls. Knead and flatten slightly to a thickness of about 3/4 inch. Cut the bacon slices into widths equal to the meatballs and place a slice on each one. Continue shaping the balls, keeping the slices of bacon between them. Sli Arrange halibut in a shallow baking dish. Pour 1/2 cup dry white wine (or chicken broth), and 1 tablespoon lemon juice over fish. Cover and bake in a 4000 oven for approximately 10 minutes. Let cool slightly. Drain fish liquid into a measuring cup. Add additional wine or water to make one cup of fish liquid. Sauce: Saute mushrooms, onions and thyme in 2 tablespoons butter. Set aside. Melt 2 tablespoons butter and blend 4 tablespoons flour to make a roux. On low heat, gradually blend in 1 cup of fish liquid and 1 cup of milk. Bring to boil, stirring constantly, and cook 1 or 2 minutes until thickened. Remove from heat, add mushroom mixture. Let cool. Spoon sauce over halibut, covering completely. Scatter 1 cup shredded Monterey Jack cheese over halibut. Bake, uncovered, in a 400 oven for 10 to 12 minutes or until sauce is bubbling around edges and cheese has melted. Dust lightly with paprika or dill weed. Garnish with chopped chives if desired lb/450g lb/450g/2.5 lb/450g/2cups lbbeef leaden leafE leafs leanR leaner leanest leaner leaner small chilies chopped small loaves italian french bread small onions chopped small onions chopped onions chopped bread clams small chilies chopped cornstarch Fra Diavolo Ingredients: 1 3/4 lb. (about 24) shelled and deveined uncooke jumbo shrimp, with tails left on 1/2 cup butter 1 9-oz. jar Tuscan peppers, finely chopped and drained 1 cup finely chopped green onions 1 tsp. garlic puree (Progresso) 1 cup Italian Style bread crumbs 1/2 cup crabmeat 2 hard cooked eggs, chopped 2 tbs. parmesan cheese, divided 3 tbs. olive oil 1 14-oz. jar marinara sauce Method: Preheat oven to 500 F. Butterfly shrimp by slicing down length of undrside, almost to vein. In medium saucepan, melt butter. Add Tuscan peppers, green onions Spread 1 1/2 cups stuffing over bottom of 13 x 9 inch baking dish. Lay shrimp on flat surface with split side up. Spoon remaining stuffing into crevice of ea Additional Notes: Recipe From: Magnifico Mangia E Bevi Mavens ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ -------------------------- substitutedo substituting subtle successfully water cream cubes iceberg water cream cubes iceberg cubes iceberg icecube cubes iceberg icecube visation improvisation possible d'autres fruits rouges ing dish. Pour 1/2 cup dry white wine (or chicken broth), and 1 tablespoon lemon juice over fish. Cover and bake in a 4000 oven for approximately 10 minutes. Let cool slightly. Drain fish liquid into a measuring cup. Add additional wine or water to make one cup of fish liquid. Sauce: Saute mushrooms, onions and thyme in 2 tablespoons butter. Set aside. Melt 2 tablespoons butter and blend 4 tablespoons flour to make a roux. On low heat, gradually blend in 1 cup of fish liquid and 1 cup of milk. Bring to boil, stirring constantly, and cook 1 or 2 minutes until thickened. Remove from heat, add mushroom mixture. Let cool. Spoon sauce over halibut, covering completely. Scatter 1 cup shredded Monterey Jack cheese over halibut. Bake, uncovered, in a 400 oven for 10 to 12 minutes or until sauce is bubbling around edges and cheese has melted. Dust lightly with paprika or dill weed. Garnish with chopped chives if desired Sauce: 1/2 lb. mushrooms, thinly sliced 1/2 medium onion, chopped 4 tabs butter 4 tabs flour 1/2 teaspoon salt 1 cup fish liquid 1 cup milk 1/4 teasp thyme 1 cup Monterey Jack cheese, shredded paprika or dill weed American I1 1/2 lbs. Alaska halibut fillets (1/2" thick) 1/2 cup dry white wine (or chicken broth) 1 tablespoon lemon juice Sauce: 1/2 lb. mushrooms, thinly sliced 1/2 medium onion, chopped 4 tabs butter 4 tabs flour 1/2 teaspoon salt 1 cup fish liquid 1 cup milk 1/4 teasp thyme 1 cup Monterey Jack cheese, shredded paprika or dill weed inaka@tdl.com 25 mins.e 15 mins.f Mediumm Halibut SoupB SoupsC 10D|4 large potatoes 1/2 onion 2 lbs. halibut 1can (12 oz.) evaporated milk 1 can cream of celery soup undiluted pepper to taste sesame seed sesame oil light soya sauce pineapple - sliced A"Halibut In Mushroom & Shrimp SauceB FishC 2 1/2 lbs. white fish-halibut, cod, snapper, pollock 1 tablespoon salt 3 bay leaves 1 sliced onion 1 teaspoon thyme 1/2 teaspoon onion powder 1/2 teaspoon celery seed 1 cup celery leaves 1/3 lb. mushrooms American`}4 large potatoes 1/2 onion 2 lbs. halibut 1can (12 oz.) evaporated milk 1 can cream of celery soup undiluted pepper to taste a inaka@cap.or.jp 20 mins.e 15 mins.f Mediumm A"Halibut In Mushroom & Shrimp SauceB FishC 2 1/2 lbs. white fish-halibut, cod, snapper, pollock 1 tablespoon salt 3 bay leaves 1 sliced onion 1 teaspoon thyme 1/2 teaspoon onion powder 1/2 teaspoon celery seed 1 cup celery leaves 1/3 lb. mushrooms hourW minsT cucumbers[ culinary cuminE cumin powder cumin seeds cumin seeds cumin-coriander cumin-coriander crema cucumbers@ cumin seeds cups@ curd@ curry@ custard@ cut-up@ dash@ pepper@ deep-frying@ diagonally@ dijon@ dillweed@ divided@ done@ drained dredging@ dried@ drippings@ drumsticks@ optional@ sherry wine@ eastern@ edible@ eggs@ else@ ends@ extra-virgin@ fast@ extra-virgin@ fast@ extra-virgin@ fall@ fall@ fall@ extra-virgin@ fall@ fall@ In a food processor, puree salsa, red onions, cilantro, 2 tablespoons of the olive oil, the chipotles, tequila, lime juice, and liquid smoke. Stir in the beer. In a shallow nonreactive dish, pour the marinade over the skirt steak and let it stand at room temperature, covered, turning it once or twice, for 2 hours. Heat one or two heavy cast-iron skillets or a cast-iron stove-top grill pan over medium-high heat. When they are very hot, lightly coat the skillets with nonstick cooking spray. Letting the excess marinade drip off, and working in batches if necessary, place the meat in the skillets. Cook, turning once or twice, until browned on the outside and medium-rare inside, 4 to 5 minutes per side. Transfer the meat to a cutting board and let it rest for 10 minutes. Meanwhile, in a large heavy skillet over medium heat, warm the remaining 2 tablespoons of olive oil. Stir in the onions and sweet red peppers, season with salt, and cook, covered, stirring once or twice, for 8 Dice potatoes and onions and put in pan. Add water to cover potatoes. Boil until potatoes are tender. Add halibut and cook until fork goes into halibut easily, about 5 to 7 minutes. Add milk and soup and simmer for 5 minutes. Add pepper to taste American`}4 large potatoes 1/2 onion 2 lbs. halibut 1can (12 oz.) evaporated milk 1 can cream of celery soup undiluted pepper to taste inaka@tdl.com 20 mins.e 15 mins.f Mediumm : Halibut Soup Ingredients: 4 large potatoes 1/2 onion 2 lbs. halibut 1can (12 oz.) evaporated milk 1 can cream of celery soup undiluted pepper to taste Method: Dice potatoes and onions and put in pan. Add water to cover potatoes. Boil until potatoes are tender. Add halibut and cook until fork goes into halibut easily, about 5 to 7 minutes. Add milk and soup and simmer for 5 minutes. Add pepper to taste skinless boneless chicken breasts ounces amaretto breasts ounces amaretto breasts ounces amaretto orange ounce cherry brandy ounce cointreau triple ounce galliano ounce kahula ounce lemon juiceB ounce juice ounce rose's juice ounce ounce strawberry liqueur butter fresh yeast unsweetened chocolate unsweetened chocolate grated cream raspberries whipping cream cream cheese pound stickd sweet butter softened pound angel pasta dente pound boneless chicken breast cooked skinned shredde pound cooked diced pound surimi seafood chunks shrimp shrimp Wash 2 1/2 lbs. of white fish and tie in a cheesecloth bag. Poach gently in 2 quarts of water seasoned with salt, bay leaves, onion, thyme, onion powder, celery seed and celery leaves until fish is firm (about 10 minutes). Remove fish from water, drain (keep fish stock), remove bones and skin. Cut into individual servings. Sauce: Melt 2 tablespoons of butter in pan and saute clove crushed garlic, sherry, shrimp and mushrooms. Melt 1/4 cup butter or margarine in saucepan over low heat. Sti ~r in flour, pepper, celery salt and onion powder. Remove from heat and slowly add chicken bouillon cube dissolved in 1 cup of strained fish stock and milk. Add mushrooms and shrimp. Butter a baking dish and spread a thin layer of sauce over the bottom. Lay fish on top of the sauce. Cover with remaining sauce. Bake at 350 for 15-20 minutes, or until fish flakes easily with a fork. tinue mashing until all of the liquid and some of the pulp go through. Discard the pits and the skins. There should be about 4quarts of liquid. Boil the vinegar together with the spices for a few minutes. Add the vinegar-spice mixture to the plum liquid then boil vigorously stirring constantly for 15 minutes or until the liquid has reduced to 4 quarts again. Pour into bottles or jars. Process.Makes 8 pints (4 liters). American` 10 lb (4 1/2 kg) plumsstemmed (about 7 1/2 quarts) 10 cups (2 1/2 liters) sugar 1 quart (1 liter) white vinegar 1 teaspoon (5 ml) ground cinnamon 1/2 teaspoon (2 ml) grated nutmeg 1/2 teaspoon (2 ml) ground cloves 1228c inaka@tdl.comd 15 mins.e 1 Hourf Mediumg Mediumm Wild Rice RisottoB RiceC 200 g wild rice 4 fillets chicken 2 onions 1 leek (or spring onions) 30 g Cashews 2 tblsp Sherry (or something similar) butter/margarine salt, ground pepper American e canned pumpkin. Be careful to NOT use pumpkin pie filling, which is presweetened and seasoned. Prepare a pie crust. A partially precooked rolledpastry shell is standard for pumpkin pie, but graham cracker crusts, either premade commercial or homemade, also work well. Cook about a pound or a bit more of squash or pumpkin, which should end up about the right amount for this recipe (you still have to measure). A smallish vegetable can be easily cooked by cutting in half, cleaning out the se eds and pulp, and placing cut side down on an oiled cookie sheet in a 325 oven for 45 minutes. Cut away the skin, and mash the flesh. Larger squash are best cooked by cutting up the flesh into manageable pieces, and steaming on the stovetop until tender, about half an hour or 45 minutes. Remove, drain and mash. Some squash, like buttercup, can be very dry. If this is the case, they are ready to use after mashing. Others are on the moist side, and benefit from reduction. Place the mashed pu Rinse the rice in a "hair sieve"- fine grid. Bring 800 ccm water to the boil (just over a pint, from memory) and add the rice- cook 5 mins. Turn the heat to very low, place a lid on the saucepan, and cook until the water is evaporated (about 40 mins.) Cut the chicken into chunks, cut the onion into slices, and cut both the white and green parts of the leek/spring onions in to slices. Heat the butter/marge/oil, and cook the chicken one minute. Add the onion slices and cook one minute, a dd the cashews and cook one minute, then add the leek (or whatever) and cook one minute. Add the rice and toss through, then slosh in the Sherry, salt and pepper. Serve with a green salad... Nice and light for a hot day Just a note though- it might be an idea to pop the saucepan lid slightly to the side about 20 mins into the simmering process- you don't want the rice soggy, and that can easily happen. American ute, a Harvest Pumpkin PieB Pies (Desserts)C 8oons sherry 18 shrimp 1 clove garlic 1/4 cup butter 1/2 cup flour 1/8 teaspoon pepper 1/4 teaspoon celery salt 1/4 teaspoon onion powder 1 chicken bouillon cube 1 1/2 cups milk American 2 1/2 lbs. white fish-halibut, cod, snapper, pollock 1 tablespoon salt 3 bay leaves 1 sliced onion 1 teaspoon thyme 1/2 teaspoon onion powder 1/2 teaspoon celery seed 1 cup celery leaves 1/3 lb. mushrooms Sauce: 2 tablespoons butter 3 tablespoons sherry 18 shrimp 1 clove garlic 1/4 cup butter 1/2 cup flour 1/8 teaspoon pepper 1/4 teaspoon celery salt 1/4 teaspoon onion powder 1 chicken bouillon cube 1 1/2 cups milk inaka@cap.or.jp 20 mins.e 20 mins.f Mediumg Mediumm Harvest Pumpkin PieB Pies (Desserts)C potatos (any kind work) oil (I perfer bacon fat or peanut oil) Optional ingrediants (all to taste and based on the number and size of the potatos) ------------ diced onions bacon sliced into small pieces grated chedder cheese Peel the potatoes (this is also optional - I usually am lazy and leave the peel on). Grate the patatoes. Thorouhly wash the grated potato in cold water. This is a key step. It washes out much of the starch and will allow them to cook crispier. Squeeze the water out of the potato in a paper or cloth towel. Melt the fat in hot frying pan (black cast iron works best) or add the peanut oil. The potato will soak up a lot of oil, but be careful, they can taste oily if you add too much. 20 mins.e 10 mins.f Recipe: Mixed Baby Vegetables Ingredients: 1/4 pound baby zucchini and/or baby yellow squash* 1/4 pound baby yellow and/or green pattypan squash* 6 ounces baby carrots, trimmed and peeled 1/4 pound haricots verts, trimmed 1 small potato (about 1/4 pound) 1 tab olive oil the pearl onions reserved from the herbed roast leg of lamb 1 tabminced fresh dill and/or mint leaves, or to taste Serve with herbed roast leg of lamb Method: In a kettle of boiling salted water cook separately the z th a good sized dollop of the ricotta creme. Garnish with mint sprig. Italian` 1 quart strawberries 1 quart raspberries 1 quart blackberries 3 cups ricotta cheese 1/2 cup powdered sugar 3 ounces bittersweet chocolate, chopped 1/2 orange zest only 3/4 cup toasted almond slivers 6 sprigs mint a 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumg Mediumm Mixed Grilled VegetablesB VegetablesC 1 1/2 cup Pumpkin, prepared 3/4 cup Brown sugar 1 teaspoon Ginger 3/4 cup Evaporated milk 1/2 teaspoon cloves 1/2 teaspoon Salt 1 teaspoon cinnamon 1/2 cup Cream 1/8 teaspoon Nutmeg This is a somewhat unusual pumpkin pie, with different seasonings than typically encountered. It is very good, and sure to be enjoyed on those cool evenings in September and October (or anytime, for that matter). I recommend the use of a good winter squash, instead of pumpkin, as the grain is finer and the flesh is sweeter. Hubbard squash are very good, as are buttercup or fresh acorn squash. Acorn squash from storage are often a bit stringy. Pie pumpkins are good, too, and you can even us flesh into manageable pieces, and steaming on the stovetop until tender, about half an hour or 45 minutes. Remove, drain and mash. Some squash, like buttercup, can be very dry. If this is the case, they are ready to use after mashing. Others are on the moist side, and benefit from reduction. Place the mashed pu mpkin or squash in a heavy saucepan over fairly high heat, and stir continually for about 10 minutes. This evaporates excess water, and increases the apparent sweetness of the pulp. The process is sometimes called scorching, although nothing gets blackened if you kept on stirring. Steep the spices in 2 tablespoonsp of boiling water for 3 minutes. Meanwhile, beat the eggs, then add the brown sugar, evaporated milk, salt, pumpkin and spice mixture. Stir well, and add the cream. Beat until sm ooth. Pour into the prepared crust, and place in an oven preheated to 425. Reduce heat to 300 immediately, and bake for about 25 minutes. The pie is done when all but the center is firm when jiggled. Remove from the oven and cool. Serve with whipped cream or vanilla ice cream. G 1 Pie crust 2 Eggs Boiling waterK American American Winter FajitasB BeefC 2 l/2 to 3 pounds skirt steak, cut into -inch sections Nonstick cooking spray 1 large onion (about 1 pound), peeled, halved, and cut into thin slices 2 large heavy sweet red peppers, stemmed, cored, and cut into julienne strips be an idea to pop the saucepan lid slightly to the side about 20 mins into the simmering process- you don't want the rice soggy, and that can easily happen. American` 200 g wild rice 4 fillets chicken 2 onions 1 leek (or spring onions) 30 g Cashews 2 tblsp Sherry (or something similar) butter/margarine salt, ground pepper a 1228c inaka@cap.or.jpd 15 mins.e 50 mins.f Winter FajitasB BeefC 2 l/2 to 3 pounds skirt steak, cut into -inch sections Nonstick cooking spray 1 large onion (about 1 pound), peeled, halved, and cut into thin slices 2 large heavy sweet red peppers, stemmed, cored, and cut into julienne strips 1 1/2 cup Pumpkin, prepared 3/4 cup Brown sugar 1 teaspoon Ginger 3/4 cup Evaporated milk 1/2 teaspoon cloves 1/2 teaspoon Salt 1 teaspoon cinnamon 1/2 cup Cream 1/8 teaspoon Nutmeg 1 Pie crust 2 Eggs Boiling watera The recipe is inspired by "Pumpkin Pie Supreme" in The Natural Sweet Tooth Breakfast, Dessert and candy cookbook by Billie Hobart (Straight Arrow Books). 25 mins.e 1 hr & 30 mins.f Highg Highm Recipe: Harvest Pumpkin Pie Ingredients: 1 1/2 cup Pumpkin, prepared 3/4 cup Brown sugar 1 teaspoon Ginger 3/4 cup Evaporated milk 1/2 teaspoon cloves 1/2 teaspoon Salt 1 teaspoon cinnamon 1/2 cup Cream 1/8 teaspoon Nutmeg 1 Pie crust 2 Eggs Boiling water Method: This is a somewhat unusual pumpkin pie, with different seasonings than typically encountered. It is very good, and sure to be enjoyed on those cool evenings in September and October (or anytime, for that matter). I recommend n. Place the mashed pu harvest pumpkin harvy harvy wallbanger browns hazelnut-crusted hazelnut-crusted halibut health heartsT hells hells herbed herbed roast herbs hoisin hoisin sauce hollandaise honey honey cream scones honey lemon buttermilk dressing horseradisht horseradish cream sauce chickent horserdish juice juice lemon juice grated large lemon juice lemon juice loads limes never enough Chinese` 4 T Soy sauce,(usual/dark/light) 2 T Peanut butter/black bean paste 1 T Honey/molasses/white or dark sugar 2 t White vinegar 1/8 t Garlic powder 2 t Sesame seed oil 20 dr Chinese-style hot sauce, habanero, jalapeno 1/8 t Pepper 1228c inaka@tdl.comd 15 mins.e Nonef Mediumg Mediumm Recipe: Hoisin Sauce Ingredients: 4 T Soy sauce,(usual/dark/light) 2 T Peanut butter/black bean paste 1 T Honey/molasses/white or dark sugar 2 t White vinegar 1/8 t Garlic powder 2 t Sesame seed oil 20 dr Chinese-style hot sauce, habanero, jalapeno 1/8 t Pepper Method: *EXPERIMENT! No you have control of the taste. Lighter for chickenand pork, stronger for beef and game. Sweeter for Dim Sum. *The commercial recipe is presumably the black bean paste. I presume they are the umble over the top of each fillet a quarter of the nut mixture, then drizzle melted butter or margarine mixed with the wine over it all. (Op owly add the grated potatos - be careful of splattering the oil since they are wet. You can leave them in place and then flip when one side is golden brown. I prefer to stir them frequently so all the little pieces brown. If you do this, when you are about half done, you can add the bacon and onions (any earlier and they tend to burn - esp the onion). If you do not stir the potatos, mix the sliced onion and pre-cooked bacon in with the potatoes ahead of time (bacon this way must be pre-C cooked to ensure it all is cooked. Keep stirring every two minutes or so until they reaceh your desired browness. Near the very end, you can grate some cheese over the potatos. American` potatos (any kind work) oil (I perfer bacon fat or peanut oil) Optional ingrediants (all to taste and based on the number and size of the potatos) ------------ diced onions bacon sliced into small pieces grated chedder cheese inaka@tdl.com 3. Place remaining bread crumbs in large plate suitable for dredging. Lightly beat remaining egg whites together with milk and pour into a shallow pan or plate. Dip fillets one at a time in egg white to coat well, then press each side of fish into the crumbs to coat well. 4. Lay fillets well apart in a greased 10X 15 inch pan. Once placed, crumble over the top of each fillet a quarter of the nut mixture, then drizzle melted butter or margarine mixed with the wine over it all. (Op tion: instead of crumbling nut mixture over fillets, you can coat the top of each with a layer of the mixture - it's up to you. Crumbling looks better but takes more time to do carefully.) 5. Bake in a 450 degree oven until fish is opaque in center of thickest part, about 10-15 minutes. With a wide spatula, transfer fillets to 4 dinner plates. Serve with lemon wedges to squeeze over the fish. Add salt to taste. bacon this way must be pre- 24 oz. boneless/skinless chicken breast, cut into 1/2 - 1 inch cubes 1 egg white, lightly beaten 3 teaspoons oil, separated 2 teaspoons cornstarch, separated 1/3 cup cashews 6 dried small red hot peppers 1 tablespoon fresh ginger, minced 1 tablespoon garlic, minced 10 scallions, sliced 1 small jar baby corn, whole (optional) 1 red bell pepper, diced 1/4 cup soy sauce (preferably the dark kind) 1/4 cup chicken stock 3 tablespoons sherry or dry white wine 1 teaspoon (or to taste) Szechuan stBjyle chili paste (this is the hottest, so if you have a different kind or want less spicy, adjust to taste) ld require longer cooking and which are sometimes dry and stingy. You could make the dumplings from chicken livers. Dissolve the stock cubes in 4 litres (7 pints) of hot water in a very large saucepan. Add the whole chicken and bring the stock to boil. Remove the scum as it rises with a perforated spoon Dice all vegetables and add to thw soup, season with the ginger, pepper and sa Wild Plum ketchupB PreservesC 10 lb (4 1/2 kg) plumsstemmed (about 7 1/2 quarts) 10 cups (2 1/2 liters) sugar 1 quart (1 liter) white vinegar 1 teaspoon (5 ml) ground cinnamon 1/2 teaspoon (2 ml) grated nutmeg 1/2 teaspoon (2 ml) ground cloves Add the sugar to the plums and place them in an enameled or stainless-steel pan over medium heat. Cover. After 30 minutes increase the heat and stir the plum-sugar mixture. Break some of the plums with a wooden spoon.Continue cooking stirring the mixture occasionally so that it does not stick to the pan. In 15 minutes all of the plums should be cooked through and mashed. Remove from heat and cool. Mash the mixture with a wooden spoon. Put the mashed pulp through a fine sieve and con For 10 large hard cooked eggs: 1 clove garlic 2 serrano chiles, seeded and minced 1/2 C mayonnaise 1 tsp fresh lemon juice 2 tsp dried mustard powder 1/4 tsp cayenne powder 1/4 tsp pure chile powder A`Mash egg yolks with remaining ingredients (except chives). Refill eggs. Sprinkle chives on top. GH1/4 tsp paprika 1/2 tsp salt 1 tsp chopped cilantro 1 tsp chopped chivesK American For 10 large hard cooked eggs: 1 clove garlic 2 serrano chiles, seeded and minced 1/2 C mayonnaise 1 tsp fresh lemon juice 2 tsp dried mustard powder 1/4 tsp cayenne powder 1/4 tsp pure chile powder 1/4 tsp paprika 1/2 tsp salt 1 tsp chopped cilantro 1 tsp chopped chives Chile-Heads Recipe Collection 20 mins.e Nonef Highg Highm eggs. Sprinkle chives on top. 1/4 tsp finely minced or grated dry orange zest 3 egg whites, with 1 set aside 2 tsp vermouth (or 1 Tbsp, your preference) 2 Tbsp milk 2 Tbsp melted butter or margarine 1/4 cup dry white wine lemon wedges saltK American 4 skinned and boned halibut fillets about 4 oz each 1/8 cup olive oil 1 clove garlic 1 cup shelled hazelnuts, finely chopped 3/4 cup fine dry bread crumbs 1 Tbsp minced parsley 1/8 tsp pepper 1/4 tsp salt 1/4 tsp finely minced or grated dry orange zest 3 egg whites, with 1 set aside 2 tsp vermouth (or 1 Tbsp, your preference) 2 Tbsp milk 2 Tbsp melted butter or margarine 1/4 cup dry white wine lemon wedges inaka@tdl.com 25 mins.e 15 mins.f Mediumg Mediumm Hells EggsB AppetizersC Herbed Roast Leg Of LambB LambC 2 1/2 pounds (about 15) plum tomatoes, sliced thick 10 ounces mushrooms, quartered 1 red bell pepper, chopped ,1 yellow onion, halved, with the skin left on 2 shallots with the skin intact 2 heads of garlic, the outer skin removed, leaving the cloves attached at the root end 1/4 pound red pearl onions, or white pearl onions, blanched in boiling water for 3 minutes, drained, and peeled. 20 mins.e Nonef Highg Highm Herbed Roast Leg Of LambB LambC 2 1/2 pounds (about 15) plum tomatoes, sliced thick 10 ounces mushrooms, quartered 1 red bell pepper, chopped ,1 yellow onion, halved, with the skin left on 2 shallots with the skin intact 2 heads of garlic, the outer skin removed, leaving the cloves attached at the root end 1/4 pound red pearl onions, or white pearl onions, blanched in boiling water for 3 minutes, drained, and peeled. HEAT OIL IN LARGE PAN, ADD MEAT AND BROWN (STIRRING OCCASIONALLY). WHILE MEAT IS BROWNING, PUT ONION SOUP IN A SMALL PAN WITH 1/2 CUP OF WATER AND BRING TO A BOIL THEN REDUCE HEAT AND SIMMER (YOU WANT THE ONIONS TO BE SOFT). IN ANOTHER SMALL PAN ADD THE MUSHROOMS AND ABOUT 1/2 CUP OF WATER, OR JUST ENOUGH WATER YOU COVER THEM, BRING TO A BOIL, REDUCE HEAT AND SIMMER. WHEN MEAT IS NICELY BROWNED ADD SALT & PEPPER (TO TASTE) AND ADD ALL THE REMAINING SPICES. AND IF YOU HAVE IT, NOW 'S T WITH 1/2 CUP OF WATER AND BRING TO A BOIL THEN REDUCE HEAT AND SIMMER (YOU WANT THE ONIONS TO BE SOFT). IN ANOTHER SMALL PAN ADD THE MUSHROOMS AND ABOUT 1/2 CUP OF WATER, OR JUST ENOUGH WATER YOU COVER THEM, BRING TO A BOIL, REDUCE HEAT AND SIMMER. WHEN MEAT IS NICELY BROWNED ADD SALT & PEPPER (TO TASTE) AND ADD ALL THE REMAINING SPICES. AND IF YOU HAVE IT, NOW 'S T'S T minsA t and black pepper Grated Parmesan cheese In a large pan, sweat the onion with garlic, salt, bay leaves, oregano, and just enough olive oil to coat the onion. Add the escarole and cook until just wilt heat the chicken stock separately, then add it to the pan with the vegetables. Cook until they become soft, abo To make curry powder (enough for 2-3 curries) grind the first 5 ingredients in the curry powder list in a food grinder or mortar, then add the chili powder and turmeric and mix well. I keep a spare coffee grinder which is used only for spices - I don't suggest using your regular coffee grinder unless you like "curry coffee". Wash the potatoes and scrub a little to remove dirt. Place in just enough water to cover them and boil for 30 minutes. Remove the potatoes and peel off the skins (cB arefully, they will be hot!). Cut the potatoes into slices, sprinkle liberally with the curry powder. Add salt if desired. Chop up the peppers and add them to the mix. Fry the potatoes in hot oil for around 5 more minutes. GW3 large russet potatoes 3-4 Tsp vegetable oil pinch salt (to taste) 2-3 Serrano peppersK Indian 200 g wild rice 4 fillets chicken 2 onions 1 leek (or spring onions) 30 g Cashews 2 tblsp Sherry (or something similar) butter/margarine salt, ground pepper 1228c inaka@tdl.comd 15 mins.e 50 mins.f Recipe: Wild Rice Risotto Ingredients: 200 g wild rice 4 fillets chicken 2 onions 1 leek (or spring onions) 30 g Cashews 2 tblsp Sherry (or something similar) butter/margarine salt, ground pepper Method: Rinse the rice in a "hair sieve"- fine grid. Bring 800 ccm water to the boil (just over a pint, from memory) and add the rice- cook 5 mins. Turn the heat to very low, place a lid on the saucepan, and cook until the water is evaporated (about 40 mins.) Cut the chicken into chunks, cu up fresh parsley 1 tsp basil salt to taste a 1228m White RussianB CocktailsC 1D61 1/2 ounces vodka 1 ounce Kahula 1 ounce light creamreamamt cream fresh rosemary sprigs garnish fresh steamed vegatables broccoli's favorite fresh-ground fresh-squeezedo freshbasil freshlyD freshly grated ginger freshly grated nutmeg taste freshly grated parmesan freshly grated lemon about teaspoons about teaspoons teaspoons teaspoons sugar sugar sugar sugar topping sugar touch oil-blanching Recipe: Whipped Cream Cakes & Peaches Ingredients: 1 large whole egg 1 large egg yolk 1/2 teaspoon vanilla 1/2 cup granulated sugar 2/3 cup well-chilled heavy cream 3/4 cup cake flour (not self-rising) 1 teaspoon double-acting baking powder 1/4 teaspoon salt confectioners' sugar for dusting the cakes fresh peaches, peeled and sliced, for garnish fresh raspberries for garnish Method: In a bowl with an electric mixer beat together the whole egg, the yolk, the vanilla, and 1/4 cup of the granulated sugar until the mixture is thick and pale. In a bowl beat the cream with cleaned beaters, adding the remaining 1/4 cup granulated sugar, until the mixture holds soft peaks. Fold the egg mixture into the whipped cream mixture. Into another bowl sift together the flour, the baking powder, and the salt and fold the flour mixture into the cream mixture. Divide the batter among 6 buttered and floured 1/2-cup muffin tins and bake the cakes in the middle of a preheated 350 F. oven fo VDrain clams and reserve the juice. Saute the garlic in the olive oil over medium heat for a minute or so. Add wine, parsley, basil and the clam juice to the olive oil and garlic. Bring to a boil and simmer for 15 minutes. Add the clams and cook just till heated through. Add salt to taste. Serve over cooked linguine (or any other pasta). Italian` 4 cans 6.5 oz minced clams 4 tblsp olive oil 1-3 tsp minced garlic 2 tblsp white wine 3/4 cup fresh parsley 1 tsp basil salt to taste 1228c inaka@tdl.comd 15 mins.e 15 mins.f Mediumg Highm White RussianB CocktailsC 1D61 1/2 ounces vodka 1 ounce Kahula 1 ounce light creamF In a shaker half filled with ice cubes, combine all of the ingredients. Shake well. Strain into an old fashioned glass almost filled with ice cubes.K Russian`71 1/2 ounces vodka 1 ounce Kahula 1 ounce light cream a 1228c inaka@tdl.comd Nonee Nonef Noneg Transylvanian` 400 g/14 oz lean pork, 200 g/8 oz smoked sausage, 100 g/4 oz smoked bacon, 1 kg/4 oz sauerkraut, 100 g/4 oz rice, 3 hardboiled eggs, 2 chopped onions, 200 ml/2 third pint sour cream, 1 teaspoon paprika, 1 tablespoon lard, salt 1228c inaka@tdl.comd 25 mins.e 1 hr & 30 mins.f Recipe: Sauerkraut Ingredients: 400 g/14 oz lean pork, 200 g/8 oz smoked sausage, 100 g/4 oz smoked bacon, 1 kg/4 oz sauerkraut, 100 g/4 oz rice, 3 hardboiled eggs, 2 chopped onions, 200 ml/2 third pint sour cream, 1 teaspoon paprika, 1 tablespoon lard, salt Method: Boil the rice in a slightly salted water and leave aside. Fry the onions until transparent, remove from the heat and season with paprika. Add the diced meat, stir well then braise for about 20 minutes. Spread about esh pineapple and diced honeydew 1/2 cup diced red bell pepper 1/3 cup seasoned rice wine vinegar 2 tblsp minced fresh cilantro 1/2 tsp crushed red pepper flakes a 1228c inaka@tdl.com appeit` appetit aprilU april april april whole-wheat wholemeal wideV wineD tablespoon baking powder tablespoon balsamic vinegar tablespoon black peppercorns tablespoon brown sugar tablespoon butter softened tablespoon canola tablespoon caribbean-style habanero sauceo tablespoon celery seed[ tablespoon chicken stock tablespoon chicken stock spoon chicken stock powder tablespoon chopped fresh basil teaspoon dried tablespoon chopped fresh parsleyw tablespoon chopped garlic tablespoon chopped sauteed onion tablespoon cider vinegar tablespoon coarsely grated fresh ginger tablespoon coarsely ground black pepper tablespoon water necessary tablespoon cornstarch tablespoon cornstarch tablespoon sherry tablespoon tablespoon cornstarch dissolved water tablespoon curry powder tablespoon stalks anise starch starter starter directed starter starter-initial steacks steak steaks steam steamed stemy stemmed serve whisky salmon toast better toast refrigerated refrigerator reggiano register registration regular regular--not regular-strength relax relish removedY rempah empah empah rempah rempah empah rempah water rempah empah empah rempah rempah rempah empah rempah rempah rempah empah riceA medium-sizeQ medium-size-red-skin medium-sized medium-thin melon meltedx melted butter margarine melted semisweet chocolate cover menthe meringue meringue shell meshed milkC extra-virgin extra-virgin olive extractL extravirgin fajitas farms fajitas jitas fajita fajitas fajitas farmer farms char-shu filling fast-rising father^ favorite favorites favourite fecule feedings felafel fennel fenouil fenouils fenugreekH fermented feta` fettuccine fettucine jaggery/sugarH jalape jalapen jalapenos jalapeoo jelly optional jam-jar jam-jars japanese jars[ jaune jaunes jelly jeunes jicama johnny's joshua's juiceB anaheim anahiem anakyu anahiem anakyu anahiem anakyu anahiem anchose anchovies anchovyn muffins In a large roasting pan stir together the tomatoes, the mushrooms, the bell pepper, the yellow onion, the shallots, the garlic, the pearl onions, the rosemary, or gano, and thyme sprig, 1/4 cup of the oil, and salt and pepper to taste. Arrange the lamb, patted dry, on top of the vegetable mixture, drizzle it with the remaining 2 tablespoons oil, and season it with salt and pepper. Roast the lamb and the vegetables in the middle of a preheated 450 F. oven for 15 minutes, reduce the temperat ure to 350 F., and roast the lamb and stirring the vegetables every 20 minutes, for 1 hour and 20 minutes more, or until the lamb registers 145 F. on a meat thermometer for medium-rare meat. Transfer the lamb to a cutting board and let it stand, covered loosely with foil, for 15 minutes. Reserve the pearl onions for the mixed baby vegetables. Transfer the lamb to a platter, spoon the baby vegetables around it, and garnish the lamb with the mint sprigs. If planning to make the stuffed cabb 0/0/1 1 lb medium size Shrimp (I used peeled, some may preferred unpeeled) 3 T butter 3 T olive oil (best quality you have) 3 cloves garlic, minced (more if preferred :) 1/2t ground white pepper 1/2t red pepper flakes 1/4t cayanne pepper 1/4t dried oregano (or 1/2 t fresh minced) 1/2 lemon - juice of 1/2C parmesean cheese 5 T italian bread crumbs (or bread crumbs with a little salt, pepper, oregano and basil added). 1/4C parsley - minced salt - to taste 1 lb cooked fettucinB&i or linquini This can be VERY spicy! r about 15 minutes, turning it to brown all over. Add the stock, bring to the boil and simmer for 2 1/2 hours. Mix the cornstarch to a smooth paste with a little cold water. Lift the lamb on to a hot dish; keep hot. Add cornstarch mixture to the liquid in the pan and bring to the boil, stirring, until slightly thickened. Pour over the lamb. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was c Sift the flour, soda, and cream of tartar into a mixing bowl. Cut the fat into the flour and rub it to a breadcrumb consistency. Miz the sour cream and honey together until the honey is dissolved. Beat in the egg. Make a well in the flour, pour in the liquid and mix to a soft dough. Turn onto a floured board and knead in a little extra flour if necessary. Roll out 1/2 inch thick and cut into rounds with a 2-inch cutter. Lift onto a heated and greased bakestone and brush the tops of theB scones with a little milk. Cook until the underside is golden, then turn and cook the other side. Serve hot, split and spread with butter and honey: or serve cold with butter or clotted cream. British` 6 oz Whole wheat flour 6 oz Plain flour 2 t Bicarbonate of soda 1 t Cream of tartar 1 oz Butter 5 fl Sour cream 4 oz Clear honey 1 Egg Milk for glazing 1228c inaka@tdl.comd 20 mins.e 15 mins.f Mediumg Highm aste. 20 mins.e 15 mins.f Mediumg Mediumm Recipe: Whipped Cream Biscuits Ingredients: 2 c Flour 3 ts Baking powder 3/4 ts Salt 1 c Heavy cream - whipped Method: Sift dry ingredients and add to whipped cream. Roll 1/2-inch thick and cut with biscuit cutter. Bake in moderate oven 15 minutes. Yield: 18 Note: Moderate oven 350 - 400 F Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/B5inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ - whipped Sift dry ingredients and add to whipped cream. Roll 1/2-inch thick and cut with biscuit cutter. Bake in moderate oven 15 minutes. Yield: 18 Note: Moderate oven 350 - 400 F American`G 2 c Flour 3 ts Baking powder 3/4 ts Salt 1 c Heavy cream - whipped a 2 fresh rosemary sprigs 2 fresh or gano sprigs 2 fresh thyme sprigs 6 tablespoons olive oil a 6-pound leg of lamb, trimmed of excess fat mixed baby vegetables (recipe follows) as an accompaniment fresh mint sprigs for garnish American 2 1/2 pounds (about 15) plum tomatoes, sliced thick 10 ounces mushrooms, quartered 1 red bell pepper, chopped ,1 yellow onion, halved, with the skin left on 2 shallots with the skin intact 2 heads of garlic, the outer skin removed, leaving the cloves attached at the root end 1/4 pound red pearl onions (available at specialty produce markets) or white pearl onions, blanched in boiling water for 3 minutes, drained, and peeled 2 fresh rosemary sprigs 2 fresh or gano sprigs 2 fresh thyme spr Gourmet March 1993 buttered and floured 1/2-cup muffin tins and bake the cakes in the middle of a preheated 350 F. oven for 18 to 20 minutes, or until they are golden. (The batter will flow over the rims slightly.) Let the cakes cool in the tins on a rack for 10 minutes and turn them out onto the rack, leaving them upside down. Dust the cakes with the confectioners' sugar and serve them with the peaches and the raspberries. GKfresh peaches, peeled and sliced, for garnish fresh raspberries for garnishK American G1 large whole egg 1 large egg yolk 1/2 teaspoon vanilla 1/2 cup granulated sugar 2/3 cup well-chilled heavy cream 3/4 cup cake flour (not self-rising) 1 teaspoon double-acting baking powder 1/4 teaspoon salt confectioners' sugar for dusting the cakes fresh peaches, peeled and sliced, for garnish fresh raspberries for garnish Gourmet July 1990 30 mins.e 20 mins.f Highg C age reserve 1 pound of the lamb. 2 fresh rosemary sprigs 2 fresh or gano sprigs 2 fresh thyme sprigs 6 tablespoons olive oil a 6-pound leg of lamb, trimmed of excess fat mixed baby vegetables (recipe follows) as an accompaniment fresh mint sprigs for garnishK American 2 1/2 pounds (about 15) plum tomatoes, sliced thick 10 ounces mushrooms, quartered 1 red bell pepper, chopped ,1 yellow onion, halved, with the skin left on 2 shallots with the skin intact 2 heads of garlic, the outer skin removed, leaving the cloves attached at the root end 1/4 pound red pearl onions, or white pearl onions, blanched in boiling water for 3 minutes, drained, and peeled. 2 fresh rosemary sprigs 2 fresh or gano sprigs 2 fresh thyme sprigs 6 tablespoons olive oil a 6-pound lBzeg of lamb, trimmed of excess fat mixed baby vegetables (recipe follows) as an accompaniment fresh mint sprigs for garnish Gourmet March 1993 15 mins.e 15 mins.f Highg Highm Recipe: Salmon Squash & Leeks Ingredients: 1 6 oz Boneless Salmon Steak Cut 1" Thick 1 Tbls Butter 1 Tbls Brandy Olive Oil 2 tsp Brown Sugar 1 Medium Beet, Pureed 1/4 Cup Leek, Shredded 2 Tbls Beurre Blanc Parsley, Chopped 1/4 Cup Acorn & Butternut Squash, Diced Method: Preheat the fat in a deep fat fryer to 375 degrees. Saute the salmon in the olive oil until cooked through. Puree the beet and combine with the Beurre Bla nc. Dice the squash. Saute the squash in butter until tender. Heat the brandy gently. Dissolve the brown sugar in the brandy. Add the sugared brandy to the squash. Deep fry the shredded leeks to a deep brown color. Place the sauteed salmon in the center of the serving dish. Pour the Beet Beurre Blanc over the salmon. Surround the salmon with the sauteed squash. Place the deep fried leek strips on top of the salmon. Garnish with chopped parsley. Serve hot. 25 mins.e 1 hr & 45 mins.f Highg Highm Recipe: Herbed Roast Leg Of Lamb Ingredients: 2 1/2 pounds (about 15) plum tomatoes, sliced thick 10 ounces mushrooms, quartered 1 red bell pepper, chopped ,1 yellow onion, halved, with the skin left on 2 shallots with the skin intact 2 heads of garlic, the outer skin removed, leaving the cloves attached at the root end 1/4 pound red pearl onions, or white pearl onions, blanched in boiling water for 3 minutes, drained, and peeled. 2 fresh rosemary sprigs 2 fresh or gano sprigs 2 fresh lack bean paste. I presume they are the same as Mexican/Spanish black beans. *Different types of soy, molasses, some of the oil being hot pepper oil, other styles of pepper sauce. All kinds of variations. However, with light soy and honey, the taste of peanut dominates. *Simply mix together. At first it does not appB ear like it will mix but keep at it just a bit longer and you have Hoisin. Letting it rest does not appear to improve the taste. Gr6 tablespoons chilled vegetable shortening 1/3 cup dried currants 5 tablespoons (about) milk 1 egg Makes about 17K Welsh '2 1/2 cups all purpose flour 2/3 cup sugar 3/4 teaspoon ground mace 1/2 teaspoon baking powder 1/4 teaspoon salt 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces 6 tablespoons chilled vegetable shortening 1/3 cup dried currants 5 tablespoons (about) milk 1 egg Makes about 17 inaka@tdl.com 25 mins.e 15 mins.f Highg Highm Whipped Cream BiscuitsB Breads & MuffinsC 10DF 2 c Flour 3 ts Baking powder 3/4 ts Salt 1 c Heavy cream - whipped Sift dry ingredients and add to whipped cream. Roll 1/2-inch thick and cut with biscuit cutter. Bake in moderate oven 15 minutes. Yield: 18 Note: Moderate oven 350 - 400 F American`G 2 c Flour 3 ts Baking powder 3/4 ts Salt 1 c Heavy cream - whipped a 1228c inaka@tdl.com patties moroccan style harissa sauce lari's lari's vegetable lasagne lathero lathero latigo latigo chili latigo chili latigo chili latigo chili latigo chili lemonp lenticchie lentilsq letto lettuce leves lime[ liver magyaros magyaros gombaleve magyaruv malay mango manzo margarita marinade masala meatballs meatloaf mediterranea misconduct moroccan mounds mousse mozzarella mudra muffin muffins mushroom mushroomse marinade meals muffinsK tiger tight tightly times timidR tinged ginger toasted@ tomato paste@ tomatoes tomatoes tortillas@ traditional@ tsp/1-2ml@ tspn@ unbleached@ march march march johnson stoneham massachusetts massachusetts mavens mavens meats mexicana mexicana dutton meyer^ miller minnesota moirai moira carlsoni moosewood mulherin murray myers nathalie nathalie dupree's southern cooking natural malgieri prodigy guest chefs night norma north november november november number october october october october Honey Lemon Buttermilk DressingB SaucesC 1/4 teaspoon freshly grated lemon zest 2 teaspoons fresh lemon juice 1 tablespoon plus 1 teaspoon honey 1/2 cup buttermilk 1/4 cup plain yogurt 1 tablespoon vegetable oil 1/4 teaspoon vanilla In a bowl whisk together zest, lemon juice, and honey until combined well and whisk in buttermilk, yogurt, oil, vanilla, and a pinch of salt. Makes about 3/4 cup. American` 1/4 teaspoon freshly grated lemon zest 2 teaspoons fresh lemon juice 1 tablespoon plus 1 teaspoon honey 1/2 cup buttermilk 1/4 cup plain yogurt 1 tablespoon vegetable oil 1/4 teaspoon vanilla Gourmet June 1994 15 mins.e Nonef Highg Highm 6 oz Plain flour 2 t Bicarbonate of soda 1 t Cream of tartar 1 oz Butter 5 fl Sour cream 4 oz Clear honey 1 Egg Milk for glazing a 1228c inaka@cap.or.jpd 20 mins.e 15 mins.f Mediumg Highm boned boneless boneless/skinless Hot and Sour Chicken PoultryC on honey 1/2 cup buttermilk 1/4 cup plain yogurt 1 tablespoon vegetable oil 1/4 teaspoon vanilla In a bowl whisk together zest, lemon juice, and honey until combined well and whisk in buttermilk, yogurt, oil, vanilla, and a pinch of salt. Makes about 3/4 cup. American` 1/4 teaspoon freshly grated lemon zest 2 teaspoons fresh lemon juice 1 tablespoon plus 1 teaspoon honey 1/2 cup buttermilk 1/4 cup plain yogurt 1 tablespoon vegetable oil 1/4 teaspoon vanilla a Gourmet June 1994 15 mins.e Nonef Highg Highm Hot and Sour Chicken PoultryC gelatin teaspoons peppercorns chops potatoes cooked diced tomatoes diced shallots slices bacon crumbled slices bacon small pieces slices bread slices bread bacon small pieces small pieces about pounds strips bacon butter chopped walnuts buttermilk vinegar sugar virgin olive tablespoons about water tablespoons butter margarine tablespoons chopped dates tablespoons currants tablespoons sherry tablespoons flour tablespoons lemon juice tablespoons margarine butter tablespoons olive tablespoons sugar large tablespoons tomato paste tablespoons unsalted butter tablespoons unsalted butter softened tablespoons vegetable #A+ Henry Chung's Hunan Style Chinese Cookbook 15 mins.e 10 mins.f Mediumg Mediumm Recipe: Hot and Sour Chicken Ingredients: about 1 pound chicken marinade: 1 tablespoon cornstarch, 1/2 teaspoon black pepper, few drops vegetable oil 1 1/2 - 2+ cups vegetable oil 1/2 cup green bell pepper, in 1-inch pieces 1/2 cup canned sliced bamboo shoots 1/2 cup carrots, peeled and sliced into 1 1/2-inch pieces (optional)) 1 tablespoon fermented black beans (optional) 1/2 tablespoon minced garlic (optional) 1 tablespoon minced ginger 1 teaspoon hot red pepper powder 1/2 cup chicken 15 mins.e 10 mins.f Mediumg Mediumm Hot And Sour Rice SoupB SoupsC reen pepper, bamboo shoots, carrots, black beans, garlic, ging Whipped Cream Cakes & PeachesB DessertsC 1 large whole egg 1 large egg yolk 1/2 teaspoon vanilla 1/2 cup granulated sugar 2/3 cup well-chilled heavy cream 3/4 cup cake flour (not self-rising) 1 teaspoon double-acting baking powder 1/4 teaspoon salt confectioners' sugar for dusting the cakes In a bowl with an electric mixer beat together the whole egg, the yolk, the vanilla, and 1/4 cup of the granulated sugar until the mixture is thick and pale. In a bowl beat the cream with cleaned beaters, adding the remaining 1/4 cup granulated sugar, until the mixture holds soft peaks. Fold the egg mixture into the whipped cream mixture. Into another bowl sift together the flour, the baking powder, and the salt and fold the flour mixture into the cream mixture. Divide the batter among 6 d the flour mixture into the cream mixture. Divide the batter among 6 Wash, peel, de-vein shrimp. Save shells. Wash shrimp again, drain, pat dry, cover and refrigerate. If using fresh lemongrass, cut each stick into three 2 inch pieces -- starting from rounded bottom end. Discard straw-like top. Lightly crush the 6 pieces. In a pan, combine lemongrass, lime leaves, stock, and shrimp shells. Bring to boil. Lower heat and simmer gently for 20 minutes. Strain stock, then add fish sauce, lime juice, and chili paste. Adjust fish sauce and lime juice to t aste. *Add more chili paste for more heat. Drain straw mushrooms and add to stock. (If using fresh mushrooms, quarter them and drop in lightly salted boiling water. Boil 1 minute. Drain and add to stock.) **The soup can be prepared to this point several hours ahead of time and stored in the refrigerator.** Prepare garnish shortly before serving. Cut green chilies into fine rounds. Wash and dry cilantro. Just before serving, heat the soup, when it begins to boil, drop in peeled shri inaka inaka Nabout 1 pound chicken marinade: 1 tablespoon cornstarch, 1/2 teaspoon black pepper, few drops vegetable oil 1 1/2 - 2+ cups vegetable oil 1/2 cup green bell pepper, in 1-inch pieces 1/2 cup canned sliced bamboo shoots 1/2 cup carrots, peeled and sliced into 1 1/2-inch pieces (optional)) 1 tablespoon fermented black beans (optional) Cut the chicken, bones and all, into 1-inch pieces. Mix the chicken with all marinade ingredients and let sit for 2-3 minutes. Heat a wok over highest heat for 2 minutes; then add 1 1/2 - 2 cups vegetable oil. As soon as oil is smoking hot, deep-fry the chicken for at least 1 minute till the bloody pieces turn white. Remove to a strainer to drain off oil. Heat 2-3 tablespoons vegetable oil in the wok till smoking hot. Toss in green pepper, bamboo shoots, carrots, black beans, garlic, ging 1 tablespoon liquid cornstarch 1228of 1229ung's Hunan Style Chinese Cookbook Q o 1-2cm fresh root ginger o 1 medium sized hot green chilli (cored and seeded) o 2 cloves garlic o 2 1/2 cups water o 1 vegetable stock cube (2 cup size) o Juice of one lemon o 1 tbsp vinegar o 3 tbsp dark soy sauce o 1/3 tsp dried ginger Chop the ginger, chilli pepper and garlic finely. Simmer for ten minutes in 2 1/2 cups of water. Core, seed and chop the red and yellow peppers into strips. Slice the water chestnuts and bamboo shoots. Add these and the other remaining ingredients. Cook until the vegetables are cooked, but still crisp. Adjust the seasoning to sour and spicy, and make the liquid up to 7-8 cups (around 3 pints). tblsp cilantro inaka@cap.or.jp 20 mins.e 20 mins.f Mediumg Mediumm Hot and Sour soupB SoupsC ed shri 6 dried black mushrooms (soaked, drained and sliced thin) 5.5 cup broth 1/4 lb boneless pork (cut into matchsticks) 1/2 cup slivered Bamboo shoots 1/2 small carrot (cut into matchsticks) 1.5 cup rice, cooked 1/4 cup rice or white vinegar 2 tblsp cornstarch 2 tblsp soy sauce In 4-quart Dutch oven, heat broth to boiling on medium heat. Add pork, mushrooms, bamboo shoots, and carrots. Cook 3 minutes. Add rice, vinegar, soy sauce, white pepper, sesame oil and hot pepper sauce. Return to a boil, reduce heat, and simmer 3 minutes. In a cup, stir together cornstarch and water until smooth. Gradually stir it into the soup. Cook until slightly thickened. Remove from heat. Gradually add egg in a steady stream, stirring constantly. Garnish with green onion. Gy2 tblsp water 1/2 tsp white pepper 1 egg, beaten 1 tsp sesame oil 2 green onions, thinly sliced 1/2 tsp hot pepper sauceK Chinese butter cheddar cheese sharp grated butter margarine cucumber juliennedV mushrooms sliced following dried beans kidney white radish juliennedV sausage chinese noodles fresh angel tubular pasta juice minced fresh basil leaves mixed pickling spices olive fresh yeast pound yellow and/or green pattypan squash pound zucchini and/or yellow squash pound buttern pound cooked lobster cooked pound dried noodles pound fresh picked pound haricots verts trimmed cooked rooms sliced water spice powder baking powder caraway seeds teaspoon crushed pepper@ teaspoon garlic powder@ teaspoon salt@ chilies@ ground cardamom@ ground cloves@ 1/4cup@ cayenne pepper@ seed@ cloves garlic finely chopped@ coarse ground shoulder@ 10-ounce@ ounces temperature@ sugar@ sugar@ sugar@ removed buttered cubed@ sugar@ 11/4@ 11/4@ cooked cooked left-over cooker cooker Mediumm Recipe: Hot and Sour soup Ingredients: o 1-2cm fresh root ginger o 1 medium sized hot green chilli (cored and seeded) o 2 cloves garlic o 2 1/2 cups water o 1 vegetable stock cube (2 cup size) o Juice of one lemon o 1 tbsp vinegar o 3 tbsp dark soy sauce o 1/3 tsp dried ginger o 1 tsp five spice powder o 4 spring onions o 1 medium sized red sweet bell pepper ck. Bring again to a boil and stir in the pepper, salt, soy sauce, and vinegar. Slowly stir in the dissolved cornstarch until desired thickness. Slowly pour the egg into the soup, whisking constantly to form thin strands of egg. Remove from heat and add oil. Ladle into B)bowls and garnish with minced scallions. culinary excursions through switzerland sigloch edition chile-heads recipe collection kitchen cathy carroll north italian cookbook frugal gardens germany gourmet gourmet grain grandmother grandmother grandmother grandmother grandmother grandmother grandmother dmother grandmother other mother grandmother andmother ndmother smith grain gourmet smith grain mp. Cook on medium heat for 2 minutes or just until shrimp turn opaque. Garnish with chilies and cilantro leaves. Serve hot. 1 tsp Thai chili paste (nam prik pow) or substitute 1/4 tsp. cayenne, 1/4 tsp. sugar, 1/2 tsp. oil 15 oz can straw mushrooms or 12 med. fresh mushrooms 3 fresh hot green chilies 3 tblsp cilantroK 1 lb. med. shrimp 2 sticks fresh or 2 tablespoon. dried lemongrass 4 fresh or dried kaffir lime leaves or 1 tblsp finely grated lemon zest 1 1/2 qt chicken stock 1 tblsp fish sauce or salt to taste 3 tblsp fresh lime juice or to taste 1 tsp Thai chili paste (nam prik pow) or substitute 1/4 tsp. cayenne, 1/4 tsp. sugar, 1/2 tsp. oil 15 oz can straw mushrooms or 12 med. fresh mushrooms 3 fresh hot green chilies 3 tblsp cilantro inaka@tdl.com 20 mins.e 20 mins.f Mediumg Mediumm Hot and Sour soupB SoupsC led shri green onions hard-boiled shelled hard-boiled large peeled chopped hardboiled sliced large ancho chilies adjust taste commercial large chicken half-breasts large cloves garlic finely chopped large cloves crushed garlic large colves garlic peeled large coriander roots chopped large yolks large garlic cloves` large garlic cloves minced large garlic cloves pressed large leaves fresh basily large onions large onions diced large onions finely chopped large potatoes large potatoes peeled large tomatoes cored thick slicesy blackberries about quarts liters roast boneless slicesy cored thick slicesy thick slicesy shitake mushrooms chopped wheat whipped whipped cream biscuits whipped cream cakes peaches whiskey-cured whiskey-cured salmon whitez white white sauce white russian whole ketchup risotto wings winning winning nning winning winning winning winning 1 tsp sugar 1 tsp dark soy sauce 3 tblsp cider or rice wine vinegar 2-3 tsp cornstarch dissolved in 2 Tblsp water 1 egg, beaten few drops sesame oil 2 tblsp minced scallions or green onionsK Chinese 1 qt chicken broth 2 oz shredded pork tenderloin 2 oz shredded bean curd 2 tblsp shredded bamboo shoots 2 tblsp shredded cloud ears 2 tblsp dry lily buds 1 tblsp fresh ground black pepper 1 tsp salt 1 tsp sugar 1 tsp dark soy sauce 3 tblsp cider or rice wine vinegar 2-3 tsp cornstarch dissolved in 2 Tblsp water 1 egg, beaten few drops sesame oil 2 tblsp minced scallions or green onions inaka@tdl.com 20 mins.e 20 mins.f Mediumg Mediumm Hot and Spicy chicken soupB SoupsC o 1 tsp five spice powder o 4 spring onions o 1 medium sized red sweet bell pepper o 1 medium sized yellow sweet bell pepper o 225g tin water chestnuts o 225g tin bamboo shoots Chinese o 1-2cm fresh root ginger o 1 medium sized hot green chilli (cored and seeded) o 2 cloves garlic o 2 1/2 cups water o 1 vegetable stock cube (2 cup size) o Juice of one lemon o 1 tbsp vinegar o 3 tbsp dark soy sauce o 1/3 tsp dried ginger o 1 tsp five spice powder o 4 spring onions o 1 medium sized red sweet bell pepper o 1 medium sized yellow sweetBV bell pepper o 225g tin water chestnuts o 225g tin bamboo shoots inaka@tdl.com 20 mins.e 15 mins.f antipasto appetizers appleJ apple cakeL apple katsupM apple potato cakeK apple pancakesJ applesauceN applesauce cakeN apricotP apricot salsaP arabicQ arabic pickled turnipsQ arcadianR arcadian eight chiliR armenianS armenian potatoesS aromatic arrosto vegetable frying vegetable deep-fryingW vegetable fryingo vegetable-seasoned vegetables vegetables vegetarian vegetarian regular worcestershire sauce prefer worcestershire sauce prefer regular worcestershire sauce prefer veggie vermicelli vermouth verres versatile version vertes verts veryS vesop vialone viana viand vidalia vietnamese vigne blanc d'alsace 50cl| vinaigre vinaigrette melted butter pecan-halves cherries pepperoni coarsely chopped water salad sauce water water chicken stock tablespoon extra virgin olive cinnamon apricot preservesU asian sauce preferably dried tomatoes chopped fresh parsley chopped green onions chopped radish cooking cream crumbled cheese crumbled cheese barbecued salmon syrup chili powder diced onion dried porcini mushrooms finely minced onions firmly packed light brown sugar fresh juice fresh orange juice 8 ounce can stewed tomatoes, undrained and chopped 6 ounce can tomato paste 1 teaspoon sugar 1 teaspoon oregano 1/2 teaspoon garlic powder 1/2 cup shredded mozzarellaK American f6 ounces spaghetti, cooked 2 tablespoons unsalted butter 1/3 cup grated Parmesan 2 eggs 1 cup cottage or ricotta cheese 1 pound ground beef 1/2 cup chopped onion 1/4 cup chopped green pepper 8 ounce can stewed tomatoes, undrained and chopped 6 ounce can tomato paste 1 teaspoon sugar 1 teaspoon oregano 1/2 teaspoon garlic powder 1/2 cup shredded mozzarella 1228c inaka@tdl.comd 45 mins.e 30 mins.f Mediumg Mediumm SPAGHETTI SAUCE SaucesC $2 LBS. GROUND MEAT (BEEF OR TURKEY) OLIVE OIL ITALIAN SEASONING 1 PKG. LIPTON ONION SOUP DRY RED WINE (OPTIONAL) 10 TO 12 DRIED MUSHROOMS TOMATO PASTE SALT - PEPPER TOMATO SAUCE 2 1/2 cups all purpose flour 2/3 cup sugar 3/4 teaspoon ground mace 1/2 teaspoon baking powder 1/4 teaspoon salt 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces Mix first 5 ingredients in large bowl. Add butter and shortening and rub with fingertips until mixture resembles fine meal. Add currants. Whisk 4 tablespoons milk and egg in small bowl. Add to dry ingredients; stir until moist clumps form, adding more milk if mixture is dry. Roll out dough on lightly floured surface to 1/2-inch-thick round. Using cookie cutter, cut out 2 1/2- to 3-inch rounds. Gather dough scraps; roll out to 1/2-inch-thick round. Cut out additional rounds. Heat heavy larg e nonstick griddle or skillet over medium-high heat. Arrange 6 to 8 cakes on griddle. Reduce heat to low and cook until cakes are set and brown, turning occasionally, about 12 minutes. Transfer to rack. Repeat with remaining cakes. Serve warm or at room temperature. canned chipotle chilies minced chicken breast halves skinned boned chicken drumsticks cloves cloves garlic broiled chopped cloves garlic chopped cloves garlic finely chopped cloves garlic minced cloves garlic peeled cloves garlic sliced paper-thin garlic mandolin clovesgarlic minced cumin ground cooked sliced potatoes crusty italian bread halved crosswise all-purpose plain flour flour flour microwave dried black mushrooms soaked drained sliced dried shiitake mushroomsW yolks beaten_ beaten_ roomsW drained sliced dried shiitake mushroomsW itake mushroomsW mushroomsW mushroomsW drained sliced dried shiitake mushroomsW sliced dried shiitake mushroomsW A pot of broth 3,4 slices ginger 1 lemon grass cut and pressed Chicken meat in cubes Straw mushrooms Jalapeno pepper cut up in small pieces or 2 fresh green peppers 1/4 lime juice Boil broth. Add all ingredients except coconut oil and basil. Bring to boil. Add coconut milk. Let simmer. Add basil and serve.G 1/2 cup coconut milk Basil Thai` A pot of broth 3,4 slices ginger 1 lemon grass cut and pressed Chicken meat in cubes Straw mushrooms Jalapeno pepper cut up in small pieces or 2 fresh green peppers 1/4 lime juice 1/2 cup coconut milk Basil 1228c Yan can cookd 15 mins.e 20 mins.f Mediumm minced scallions or green onions inaka@cap.or.jp 20 mins.e 20 mins.f Mediumg Mediumm Hot and Spicy chicken soupB SoupsC d scallions. after after cooled again ahead alaskaC alaskan alaskan sourdough starter amounts approximate adjust personal taste serrano peppers lemon grass minced garlic chilliesH chineseY chinese mustard chinese sausage chopped chinese-style chipotle chipotles chips chive chivesY chocolate chocolate filling chocolate-cola chocolate-cola icing yellow onion diced 1-1/2 1-1/2 large mushrooms 1-1/2 meaty spareribs 1-1/2 pounds steaks 1/2-inch thick 1-1/2 tablespoons vinegar 1-1/2 chicken broth 1-1/2 oyster sauce 1-1/2 sauce 1-1/2 sharp cheddar cheese cubed sliced cubed sliced 1-1/2 sauce oyster sauce 1-1/2 oyster sauce oyster sauce 1-1/2 oyster sauce 1-1/2 oyster sauce oyster sauce 1-1/3 granulated sugar anahiem other green pepper canned jalapeno peppers water chestnuts sliced green onions chopped green jalapeno peppers medium-size green pepper seeded chopped medium-size onion quartered quartered south south indian potato curry sauce chicken spaghetti spaghetti meatballs sauce spaghetti spaghetti sauce spaghetti sauce spaghetti roasted eggplant spare spare-ribs spareribs spatzli spatzli noodles special speed spice spiced spiced chicken honey spiced eggplant salad spiced spiced whole spices spicy spicy black spicy broiled shrimp pasta spicy cashew chicken spicy macaroni cheese spicy peanut sauce satay spicy squash spiedies spiedies shishkebab spiedies shishkebab iedies shishkebab shkebab piedies shishkebab shishkebab Welsh Tea CakesB Breads & MuffinsC 10Beans, Dry 3 qt Water 1 Ham Bone Or Hock, Smoked 2 T Parsley, Chopped 1 c Onions, Finely Chopped 1 Garlic, Clove, Minced 2 c Celery and Tops, Finely Chopped 1 1/2 t Salt 1/2 t Pepper pCover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot. German` 1 lb Navy Beans, Dry 3 qt Water 1 Ham Bone Or Hock, Smoked 2 T Parsley, Chopped 1 c Onions, Finely Chopped 1 Garlic, Clove, Minced 2 c Celery and Tops, Finely Chopped 1 1/2 t Salt 1/2 t Pepper a 1228c inaka@cap.or.jpd Overnighte 3 hrsf Mediumm Welsh Tea CakesB Breads & MuffinsC h Tea Cakes quail quality quantitiy quarta quarterQ quarter-sized quarteredM quartered groups quartered radicchio radishV radishes raifort raised raisin raising raisinsL raisins handful ramen range raspberry rater rathe rather really reason recipe^ black pepper cayenne garlic lemon juice nutmeg cayenne pepper ayenne pepper pepper pepper monosodium glutamate filling tabasco white pepper vinegar pepper tabasco white pepper dashed dashes dashi dates dates maybe substituted day-oldy deboned debris decayo gide in half. Shape each portion into a loaf. Place in a 9"x5"x3" loaf pan. Brush tops with 2 tablespoons melted butter, cover and let rise in a warm place (85 ), free from drafts, 1 hour or until doubled in bulk. Bake at 350 for 25 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately, cool on wire racks. Makes 2loaves. Use reserved 1 cup starter in recipe. Starter Food c. sugar 3 tablespoons instant potato flakes 1 c. warm water (120 Combine all ingredients and use to feed starter as directed.K American inaka@tdl.com d Overnighte 25 mins.f Recipe: Sourdough And Potato Bread Ingredients: Potato Sourdough Starter c. sugar 3 tablespoons instant potato flakes 1 pkg active dry yeast 1 cup warm water (120 - 130 )POTATO SOURDOUGH BREAD DOUGH 6 c. bread flour 1/3 c. sugar 1 pkg. active dry yeast 1 tablespoon salt c. vegetable oil 1 c. Potato Sourdough Starter c. warm water (120 Use reserved 1 cup starter in recipe. Starter Food c. sugar 3 tablespoons instant potato flakes 1 c. warm water (120 Combine all GH BREAD DOUGHCombine first 4 ingredients in a large mixing bowl, gradually stir in oil and remaining ingredients. Turn dough out onto a floured surface, knead. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 ), free from drafts, 2 hours or until doubled in bulk. Potato Sourdough Bread Punch prepared dough down, and div pounds chicken pounds fillets floured pounds cubes cubes pounds cubes Mediumm Recipe: Watermelon Soup Ingredients: 1 oz dried mushrooms 4 oz bamboo shoots 4 oz green peas 4 oz lean ham 2 cups chicken stock (1 cup = 250 ml) 6 oz chicken 6 oz pork 1/2 tsp MSG (monosodium glutamate) 4 lb watermelon Method: Cut the mushrooms into small pieces and soak in boiling water for 1 hour. Cut the bamboo shoots into thin slices; shredd or mince (grind) the ham. Bring the stock to the boil. Mince the chicken and pork, add to the stock and simmer for 10 minutes. Add drained mu shrooms, bamboo shoots and ham, mix well and add the MSG and peas. Cut the top from the melon and scoop out the seeds and some of the pulp. Pour the soup into the melon and replace the top. Stand the melon in a basin and steam for about 1 1/2 hours or until the melon is cooked. The correct way to serve this soup is to place the melon on the table and scoop out soup and flesh, cutting the peel down as the level of soup is lowered. or.jpd 20 mins.e 2 hrs & 30 mins. spicy chicken artichoke cocktail sauce fried puffs fudge sauce german potato salad potato casserole potato salad sesame wings house hungarian^ hungarian hungarian hunter's hunter's indonesian indonesian indonesian chicken indonesian chili peanut sauce indonesian instant instant therati irish irish coffee irish bread cloves garlic finely chopped cooked manicotti coriander roots chopped liters sugar water dried tomatoes skins yolks water habaneros hard-boiled large plumsstemmed about quarts quarts quarts quarts temmed about quarts quarts Hot Potato SaladB SaladsC 3 Potatoes, Med, Boiled In Skins 3 Bacon, Slices 1/4 c Onion, Chopped 1 T Unbleached Flour 2 t Sugar 3/4 t Salt 1/4 t Celery Seeds 1/4 t Pepper 3/8 c Water 2 1/2 T Vinegar day. Strain the mixture through a muslin bag squeezing to extract all the liquor.To this add the cloves mace and garlic; boil for 15 to 20 minutes strain and then bottle it. Cover and process. Makes about 3 pints (1 1/2 liters). American` 24 green walnuts 3/4 cup (175 ml) salt 5 cups (1 1/4 liter) water 2 quarts (2 liters) vinegar 2 teaspoons (10 ml) ground cloves 2 teaspoons (10 ml) ground mace 12 garlic cloves a 1228c inaka@cap.or.jpd 5 mins.e 20 mins.f Mediumm Hot Potato SaladB SaladsC 3 Potatoes, Med, Boiled In Skins 3 Bacon, Slices 1/4 c Onion, Chopped 1 T Unbleached Flour 2 t Sugar 3/4 t Salt 1/4 t Celery Seeds 1/4 t Pepper 3/8 c Water 2 1/2 T Vinegar plain flour plain unbleached flour barley flour salad shrimp self-raising flour semi-sweet chocolate melted cooled semisweet chocolate shredded cheddar cheesed small noodles stewing sugarc tomato sauce pieces fillet sliced round buttery crackers shallots slices bacon slices italian bread about 3/4-inch thick slices cheese slices small beets small white onions stick sweet butter softened tablespoons butter cutlets cutlets butter margarine margarine fresh ginger fresh ginger shredded ground ginger grated fresh parmesan kampyo scallops fresh frozen yeast package dried yeast package dried yeast pasta package yeast parsley sliced optional petite boote saumon naturel crust crust single piece ginger pinapple slice pincee pinch oregano pineapple pineapple wedge lemonade lemon squeezed thoroughly1 whipping creamO skins wrappers frozen kernels thawedC cream cheese softened active yeast boursin cheese cream cheese orange marmalade white ground cloves nutmeg Hot Artichoke DipB AppetizersC 4Dj1 Can Artichokes in water 1 Cup Mayonnaise 1 Small Can Green Chiles 1/2 Cup or More Grated Parmesan Cheese Cut the artichokes in pieces. Mix all the ingredients together. Bake at 350 degrees for 30 minutes or heat in microwave. Serve warm with bread. Americani` A pot of broth 3,4 slices ginger 1 lemon grass cut and pressed Chicken meat in cubes Straw mushrooms Jalapeno pepper cut up in small pieces or 2 fresh green peppers 1/4 lime juice 1/2 cup coconut milk Basil 1228c Yan can cookd 15 mins.e 20 mins.f Mediumm Hot Artichoke DipB AppetizersC 4Dj1 Can Artichokes in water 1 Cup Mayonnaise 1 Small Can Green Chiles 1/2 Cup or More Grated Parmesan Cheese Cut the artichokes in pieces. Mix all the ingredients together. Bake at 350 degrees for 30 minutes or heat in microwave. Serve warm with bread. American Cut the mushrooms into small pieces and soak in boiling water for 1 hour. Cut the bamboo shoots into thin slices; shredd or mince (grind) the ham. Bring the stock to the boil. Mince the chicken and pork, add to the stock and simmer for 10 minutes. Add drained mushrooms, bamboo shoots and ham, mix well and add the MSG and peas. Cut the top from the melon and scoop out the seeds and some of the pulp. Pour the soup into the melon and replace the top. Stand the melon in a basin and steam for B about 1 1/2 hours or until the melon is cooked. The correct way to serve this soup is to place the melon on the table and scoop out soup and flesh, cutting the peel down as the level of soup is lowered. Chinese` 1 oz dried mushrooms 4 oz bamboo shoots 4 oz green peas 4 oz lean ham 2 cups chicken stock (1 cup = 250 ml) 6 oz chicken 6 oz pork 1/2 tsp MSG (monosodium glutamate) 4 lb watermelon 1228c inaka@tdl.comd 20 mins.e 2 hrs & 30 mins.f Medium lemon juicedc lemon parsley lemon slice lemon sliced lemon twist lemon twist cocktail olive chocolate chips wedge maraschino cherryG onion chopped med-sized onion peeled chopped med-sized tomato peeled chopped medium avocado peeled halved` medium chicken fryer medium cucumber peeled diced seeding optional medium ground medium jalapeno chili seeded chopped medium jicama peeled diced about medium onion medium onion chopped medium onion chopped medium onion finely chopped medium onion sliced medium onion thinly sliced medium onionminced medium sized green chilli cored seeded medium sized sweet pepper coffee coffee crumb crumpets crunchy crunchy applesauce crunchy crunchy crunchy oven-fried crust #A= Julie Sahni's "Classic Indian Vegetarian and Grain Cooking". 25 mins.e 30 mins.f Recipe: South Indian Potato Curry Ingredients: Curry Powder: 1 tsp fenugreek 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp black peppercorns 1 tsp mustard seeds 1 tsp hot chili powder 3 tsp turmeric 3 large russet potatoes 3-4 Tsp vegetable oil pinch salt (to taste) 2-3 Serrano peppers Method: To make curry powder (enough for 2-3 curries) grind the first 5 ingredients in the curry powder list in a food grinder or mortar, then add the chili powder an p hot chili powder 3 tsp turmeric 3 large russet potatoes 3-4 Tsp vegetable oil pinch salt (to taste) 2-3 Serrano peppers Method: To make curry powder (enough for 2-3 curries) grind the first 5 ingredients in the curry powder list in a food grinder or mortar, then add the chili powder an ns (cs (c general dipping sauce accompaniment asafetida asafoetida asafoetida optional juice asianU asian noodles about aside assembly assembly beaten green olive slice assorted assorted fresh veggies toasted breads assortment rosemary assortment 6 slices bacon - crumbled 6 potatoes - cooked & diced 1/4 cups onion - thinly sliced or chopped 1/4 cups celery - chopped fine 1/4 cups green pepper - chopped (optional) 6 tbs bacon drippings 4 tbs herb vinegar 3 tbs water 3 tbs sugar - granulated or brown 1/4 tsp salt Fry bacon until crisp; crumble. Reserve 6 tbsp. bacon drippings, place in large saucepan. Saut onion & pepper in small amount butter, until onion is transparent. Add to saucepan onion, pepper, celery, vinegar, water, salt, sugar, & pepper. Boil until thickened, stirring constantly. Pour over potatoes. Toss with crumbled bacon & parsley. Serve hot - yield six servings. Garnish with hard cooked eggs & sprigs of fresh parsley. A cider or white wine vinegar is recommended for this recipe. AlB so good cold 1/8 tsp pepper 1 tbs parsley - (If using fresh, increase to 3 tbsp.) 2 hard-cooked eggs - sliced for garnish (optional) fresh parsley sprigs (optional) Heat cast-iron skillet over medium-low heat, melt butter, and dump in nuts. Heat and stir the nuts until they brown a bit. Beware too high a heat or too infrequent a stirring, otherwise pick out and discard burned nuts. Place the seasonings into the bag and shake to mix. Transfer the browned nuts from the hot skillet to the bag, crimp the top, and shake. This distributes the seasonings onto the buttery nuts, and allows the excess butter to be absorbed by the bag. When cooled a bit, po uur nuts back into their containers. Have recipe ready at party, for those who ask. You will probably want to step up the pepper quantities, as these are spiced pretty much to appeal even to "the old aunties" and those with mainstream tastes. My wife (not a chile-head) makes me keep the small can home when I make these, so she can sprinkle the nuts on her Chinese food. American before adding it to the squash. 3) Any mild-flavored squash would be just as good, such as zucchini. I also have a fondness for adding pumpkin puree to my spaghetti sauce, which leads me to believe that even the very flavorful winter squashs may make good containers for this filling. Gt1 tsp oregano 1 tsp rosemary, crushed dash of salt 1 dash balsamic vinegar (or red wine vinegar) about 1/2 cup waterK American 1 large spaghetti squash 1 cup dried tomatoes (I use the dry ones, not packed in oil) 1/2 cup dried shiitake mushrooms (or porcini) 3 garlic cloves 1 cup bread crumbs (or whole stale bread) 1 cup fresh button mushrooms, chopped 1 Jerusalem artichoke, peeled and chopped 2 tsp basil 1 tsp oregano 1 tsp rosemary, crushed dash of salt 1 dash balsamic vinegar (or red wine vinegar) about 1/2 cup water 1228c inaka@tdl.comd 20 mins.e 30 mins.f Stuffed Vine Leaves in OilB AppetizersC tblsp vesop substitute sauce tblsp vinegar tblsp water tblsp wesson tblsp white tblsp whole black pepper tblsp worcestershire sauce black pepper brown sugar butter margarine melted chopped fresh parsley chopped fresh thyme--or fresh thyme--or fresh thyme--or parsley chopped fresh thyme--or chopped fresh thyme--or thyme--or thyme--or thyme--or fresh thyme--or paprika black pepper sauce sweet pickle relish vegetable worcestershire sauce tobasco sauce tbs/30ml dried shrimp tbs/30ml sauce tbs/30ml flour tbs/30ml tbs/30ml sugar grated parmesan grated parmesan cheese hawaiian honey chicken broth water ketchup shredded lemon juiceV light olive vegetable juice juice about limes major grey's chutney margarine margarine butter marsala melted butter actually might better minced chives minced fresh basil minced fresh chervil minced fresh parsley minced fresh tarragon minced italian parsley minced onion minced onion minced fresh chervil lemon juice lemon juice optional lemon optional liquid smoke louisiana sauce durkee's minced fresh jalapeno optional minced garlic pepper pepper tabasco thyme molasses treacle powdered called poblano mustard seeds basil oregeno onion powder oregano paprika prepared mustard pepper vinegar sherry rosemary crushed crushed German 6 slices bacon - crumbled 6 potatoes - cooked & diced 1/4 cups onion - thinly sliced or chopped 1/4 cups celery - chopped fine 1/4 cups green pepper - chopped (optional) 6 tbs bacon drippings 4 tbs herb vinegar 3 tbs water 3 tbs sugar - granulated or brown 1/4 tsp salt 1/8 tsp pepper 1 tbs parsley - (If using fresh, increase to 3 tbsp.) 2 hard-cooked eggs - sliced for garnish (optional) fresh parsley sprigs (optional) 1228c inaka@tdl.comd 30 mins.e 15 mins.f Mediumg Highm Recipe: Hot German Potato Salad Ingredients: 6 slices bacon - crumbled 6 potatoes - cooked & diced 1/4 cups onion - thinly sliced or chopped 1/4 cups celery - chopped fine 1/4 cups green pepper - chopped (optional) 6 tbs bacon drippings 4 tbs herb vinegar 3 tbs water 3 tbs sugar - granulated or brown 1/4 tsp salt 1/8 tsp pepper 1 tbs parsley - (If using fresh, increase to 3 tbsp.) 2 hard-cooked eggs - sliced for garnish (optional) fresh parsley sprigs (optional) Method: Fry bacon until Dry Ingredients: 1 1/4 C. Sifted Cake flour 3/4 C. Sugar 2 t. Baking Powder 1/2 t. Salt Liquid Ingredients: 1/2 C. Milk 1 t. Vanilla 1 Egg 1/3 C. Criscoa 1228c inaka@tdl.comd 15 mins.e 20 mins.f Mediumg Highm Recipe: Super Cupcakes Ingredients: Dry Ingredients: 1 1/4 C. Sifted Cake flour 3/4 C. Sugar 2 t. Baking Powder 1/2 t. Salt Liquid Ingredients: 1/2 C. Milk 1 t. Vanilla 1 Egg 1/3 C. Crisco Method: Sift flour, sugar, baking powder and salt into a mixing bowl. Drop in the crisco. Now put in milk, vanilla, and eggs into another bowl, mix well, and then add 1/2 of the milk, vanilla and egg into the dry ingredients. Beat 150 strokes or one minute with an electric mixer, then add the other 1/2 of the milk mixture and beat for another 1 minute. Bake in 375 oven for 18-20 minutes. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ Recipe From: inaka@tdl.com water chestnuts water boiling kibba water scalding vermicelli water cover watercressV watermelon waterto stale bread dumplings wearW wedge wedgesX weeks inaka@tdl.com 20 mins.e 10 mins.f Mediumg Highm Recipe: Hot Nuts Ingredients: 1 can Planters "party size" cocktail peanuts, unsalted (this is twice the normal size can). 1 can Cashew halves (the cheap ones on sale). 2 tbls Unsalted butter 2 tsp Salt 1 tsp Cayenne pepper (powder) 1 tsp Black pepper 1/2 tsp White pepper 1 tsp Cumin 1 Smallish brown paper bag Method: Heat cast-iron skillet over medium-low heat, melt butter, and dump in nuts. Heat and stir the nuts until they brown a bit. Beware too high a heat or Unsalted butter 2 tsp Salt 1 tsp Cayenne pepper (powder) 1 tsp Black pepper 1/2 tsp White pepper 1 tsp Cumin 1 Smallish brown paper bag Method: Heat cast-iron skillet over medium-low heat, melt butter, and dump in nuts. Heat and stir the nuts until they brown a bit. Beware too high a heat or American tbs/45ml stock/broth1 tbs/15ml light saurce chili sauce chopped garlic french coarse-ground mustard finely chopped parsley flour garlic cloves fresh coriander minced fresh parsley chopped garlic sauce sugar teaspoon teaspoons cardamom seeds teaspoons cornstarch teaspoons curry powder teaspoons ginger teaspoons millet teaspoons minced fresh garlic slices lemon tightly packed grated lemon lemon tightly packed grated lemon salmon northern cream tartar baking powder sugari walla walla sweet onions other sweet onion 3-1/2 3-1/2 frying chicken serving pieces equiv 2 1/2 pounds wings, trimmed and separated 1 tablespoon minced ginger 2 large garlic cloves, chopped 1/4 cup soy sauce 4 tablespoons mild honey 3 tablespoons dry sherry 2 tablespoons rice vinegar 5 tablespoons Tabasco sauce 1 tablespoon sesame oil 2 tablespoons sesame seeds Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature. Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve. 2 1/2 pounds wings, trimmed and separated 1 tablespoon minced ginger 2 large garlic cloves, chopped 1/4 cup soy sauce 4 tablespoons mild honey 3 tablespoons dry sherry 2 tablespoons rice vinegar 5 tablespoons Tabasco sauce 1 tablespoon sesame oil 2 tablespoons sesame seeds inaka@tdl.com 2 hrs & 30 mins. 24 green walnuts 3/4 cup (175 ml) salt 5 cups (1 1/4 liter) water 2 quarts (2 liters) vinegar 2 teaspoons (10 ml) ground cloves 2 teaspoons (10 ml) ground mace 12 garlic cloves Put the walnuts and salt into the water and leave them for nine days. Remove the walnuts from the brine and pound them in a mortar. Combine the walnuts and vinegar and leave them for a week stirring every day. Strain the mixture through a muslin bag squeezing to extract all the liquor.To this add the cloves mace and garlic; boil for 15 to 20 minutes strain and then bottle it. Cover and process. Makes about 3 pints (1 1/2 liters). American` 24 green walnuts 3/4 cup (175 ml) salt 5 cups (1 1/4 liter) water 2 quarts (2 liters) vinegar 2 teaspoons (10 ml) ground cloves 2 teaspoons (10 ml) ground mace 12 garlic cloves 1228c inaka@tdl.comd 5 mins.e 20 mins.f Mediumm Peel and chop potatoes, cook in boiling salted water until tender; drain. Mash well. Melt butter in pan, add peeled and chopped onion, cook until transparent, add to potato with soured cream and milk, mix until smooth, season with salt and pepper. Spoon potato mixture into ovenproof dish, sprinkle with paprika, bake in mod.oven 180 C.(350 F), about 15 mins. Serve with roasts or chops etc. If there is any left over, cut into squares and fry up with some bacon. Really good, we think it B is better this way! American`r750 g (1 1/2 lbs) old potatoes 60 g (2ozs) butter 1 onion 1/3 cup sour cream 2 tblsp milk salt and pepper paprika inaka@tdl.com 15 mins.e 15 mins.f Mediumg Mediumm Hot Sesame WingsB PoultryC 0/0/1 capsicum green pepper sliced carrot chopped carrot diced pepper carrot finely chopped carrot grated carrot peeled chopped carrot sliced celery heart minced celery chopped celery stalk finely chopped chicken stock cubes carrots chicken chicken chicken ncedC clove garlic slightly crushed clove garlicminced clove minced garlice clove garlic concombre cooked quarterQ crushed garlic clove graines coriandre concassees cucumber peeled seeded chopped cuillere soupe citron butter margarine temperature cream cheese unsalted butter liter 20 mins.f Mediumm Recipe: Hot Sesame Wings Ingredients: 2 1/2 pounds wings, trimmed and separated 1 tablespoon minced ginger 2 large garlic cloves, chopped 1/4 cup soy sauce 4 tablespoons mild honey 3 tablespoons dry sherry 2 tablespoons rice vinegar 5 tablespoons Tabasco sauce 1 tablespoon sesame oil 2 tablespoons sesame seeds Method: Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature. Saving marinade, put wings on broiling rack and broil until browned and cooked thro bugh, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ ider vinegarK Hungarian olive 1228c inaka@tdl.comd 45 mins.e 15 mins.f Highg Highm Recipe: Vietnamese Spring Rolls Ingredients: 2 lb ground pork (or mix of pork and veal) 1 large onion, chopped 2 eggs 1 lb crabmeat 1 small pkg bean sprouts, rinsed and torn up 1 small pkg Longkow bean threads or rice vermicelli, cooked according to package 1 pkg triangular rice paper 3 Tbsp parsley salt and pepper to taste FISH SAUCE 1 pint lemonade (or 1 lemon cut & squeezed thoroughly, 1 pint water and sugar to taste) 2 cloves crushed garlic 1 Tbsp or more (to taste) of bottled fish head, fried 10 minutes, and frozen. Thaw and fry an additional 5-10 minutes when ready to serve. Fish sauce will keep in fridge a couple weeks. 1228c inaka@tdl.comd 45 mins.e 15 mins.f Highg Highm VinaigretteB SaucesC ManyDw1 t. Dijon mustard dash of salt dash of pepper 2 T. red wine vinegar dash lemon juice 2 T. Vegetable oil dash olive oil inaka@tdl.com 25 mins.e 1 hr & 30 mins.f Mediumm Recipe: Hungarian bean soup Ingredients: 2 cups navy beans 2 small onions, chopped 1 leek, rinsed and chopped 3 medium carrots, diced 6 large garlic cloves, minced 1 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon sweet Hungarian paprika 6 tablespoons flour 1/2 cup sour cream 2 teaspoons cider vinegar Method: Soak navy beans overnight. Drain them and place in large soup pot with onions, leek, carrots, and garlic. Add water to an inch above the level of the beans. Bring them to blespoon sweet Hungarian paprika 6 tablespoons flour 1/2 cup sour cream 2 teaspoons cider vinegar Method: Soak navy beans overnight. Drain them and place in large soup pot with onions, leek, carrots, and garlic. Add water to an inch above the level of the beans. Bring them to tes. Transfer to platter and serve. 2 lb ground pork (or mix of pork and veal) 1 large onion, chopped 2 eggs 1 lb crabmeat 1 small pkg bean sprouts, rinsed and torn up 1 small pkg Longkow bean threads or rice vermicelli, cooked according to package 1 pkg triangular rice paper 3 Tbsp parsley salt and pepper to taste Mix pork, onion, eggs, crab, sprouts, bean threads, parsley, salt and pepper as you would to make meatballs. Fill a large flat bowl with warm water. Using 2 triangular papers for each spring roll, dip into warm water and overlap points (tip to tip). Place one large spoonful of pork mixture onto one paper and roll across to end of facing paper, tucking in the ends. Deep fry in hot oil about 10-15 minutes until dark golden brown. To eat, place a spring roll in a lettuce-leaf lined with B a couple of mint leaves, roll up and dip in fish sauce, below. FISH SAUCEAdd garlic and crushed red pepper to lemonade. Add fish sauce several drops at a time until the lemonade turns brownish (to taste). In a large bowl, whisk together dijon mustard, salt, pepper, red wine vinegar, and lemon juice. Then, slowly whisk together the olive oil and the vegetable oil is a different bowl. Add the two mixtures. Use this over: grilled fish, roast beef, anchovies. American`x1 t. Dijon mustard dash of salt dash of pepper 2 T. red wine vinegar dash lemon juice 2 T. Vegetable oil dash olive oil 1228c inaka@tdl.comd 10 mins.e Nonef Mediumm Recipe: Vinaigrette Ingredients: 1 t. Dijon mustard dash of salt dash of pepper 2 T. red wine vinegar dash lemon juice 2 T. Vegetable oil dash olive oil Method: In a large bowl, whisk together dijon mustard, salt, pepper, red wine vinegar, and lemon juice. Then, slowly whisk together the olive oil and the vegetable oil is a different bowl. Add the two mixtures. Use this over: grilled fish, roast beef, anchovies. Additional Notes (if any): Recipe From: inaka@tdl.com ------------ piece of union and carrot, cracker crackers crackers french bread rounds cranberryR creamO cream custard think could leave cream sauce cream moisten creamasoftenedd Australian FishB FishC 1/2 pound fresh mushrooms 2 tablespoons butter 1 tablespoon oil 1/2 cup parmesan cheese 1 1/2 pounds fillet of sole (or any white fish) 1/4 teaspoon salt 1/4 teaspoon pepper Melt butter in skillet over low heat. Add mushrooms and saute over medium heat until tender. Rub oil over shallow 4-quart baking dish and sprinkle with grated cheese. Place fish on cheese. Sprinkle fish with salt and pepper. Add onions and top with mushrooms. Pour wine over fillets. Bake at 450 degrees for 20 minutes or until fish flakes. Sprinkle with lemon juice and parsley. Melt butter in skillet over low heat. Add mushrooms and saute over medium heat until tender. Rub oil over shallow 4-quart baking dish and sprinkle with grated cheese. Place fish on cheese. Sprinkle fish with salt and pepper. Add onions and top with mushrooms. Pour wine over fillets. Bake at 450 degrees for 20 minutes or until fish flakes. Sprinkle with lemon juice and parsley. olive sugar fresh jalapenos middle eastern breads tomatoes steaks ounces water chestnuts whole black pepper seeds whole cardamom seeds whole cloves cloves garlic inner green parts removed parts removed cardamom seeds whole cloves whole salmon cleaned 6-1/2 fresh mushrooms sliced stock well-roasted bones small french/snap beans 1in/2.5cm pieces large prawns shelled deveined 6-inch 6-ounce 6-pound 6-quart olive butter boeuf filet farine fecule pomme terre sliced fresh peaches@ habaneros scotch bonnets peppers@ ounces noodles cooked@ smoked tongue@ plain flour 8-10@ plain flour@ flour@ 8-10@ plain flour@ plain flour@ walnuts@ walnuts@ walnuts@ Drain and flake salmon. Combine flaked salmon with remaining ingredients, except vegetables and crackers. Chill several hours to blend flavors. Serve dip with vegetables and crackers. American ?1 can (7 1/2 oz.) Alaska salmon 1 pkg. (10 oz.) frozen chopped spinach, thawed and thoroughly drained 1 cup plain nonfat yogurt 1/2 cup light mayonnaise 1/2 cup each chopped parsley and chopped green onions 1/2 teaspoon each dried basil and dill weed 1/4 teaspoon grated lemon peel Assorted raw vegetables and crackers 1228c inaka@tdl.comd 15 mins.e Nonef Highg Highm Salsa Campechana Campeche-StyleB SaucesC 1 Cup parsley, chopped very fine 6 cloves garlic, broiled and chopped fine 1/2 tsp. pepper 2 Tbs. vinegar 1 large onion, chopped fine 1/2 cup olive oil 1 Tbs. butter 1 sweet pepper, seeded and chopped very fine. separated separately seperated serano $ured amounts of herbs, but experience has shown that you don't want to add too much rosemary (a tsp. is probably enough, and a Tbsp. too much), but it does fine with lots of oregano and a goodly amount of thyme. Also, it keeps really well in the refrigerator and freezes quite successfully. Italian u2 28-oz cans of tomatoes (I tend to like diced, but whole, pureed,or any combination work fine) 1 3-oz (the smallest you can find) can tomato paste 1 medium-sized onion 3 or so cloves garlic, or to taste (optional: a smallish, say 1 x 1/ inch, chunk of ginger) 1 bay leaf oregano, thyme, rosemary (dried or fresh) (marjoram, basil are also possible) oil for sauteeing 1228c inaka@tdl.comd 25 mins.e 30 mins.f Highg Mediumm tta. Bake 30 minutes. Sprinkle mozzarella on top and bake 5 more minutes. ourdough Starter c. warm water (120 eastern eaten echalotes economical tblsp baking powder tblsp brown sugar tblsp butter tblsp butter tblsp chili powder tblsp chopped fresh leaves taste tblsp chopped glace cherries tblsp chopped parsley tblsp coarsely chopped cilantro leaves tblsp cocoa powder tblsp cornmeal tblsp cornstarch tblsp cornstarch stirred tblsp water tblsp crushed rosemary tblsp cumin tblsp finely grated lemon tblsp sauce tblsp sauce taste tblsp fresh cilantro snipped tblsp fresh ground black pepper tblsp fresh juice tblsp garlic powder tblsp garlic puree tblsp ground cinnamon tblsp ground cumin tblsp ground chiles tblsp ground chiles tblsp ground chiles puree tblsp pepper FISH SAUCE 1 pint lemonade (or 1 lemon cut & squeezed thoroughly, 1 pint water and sugar to taste) 2 cloves crushed garlic 1 Tbsp or more (to taste) of bottled fish sauce (available in Oriental stores) 1/2 tsp crushed Italian red pepper NOTE: Spring Rolls may be made ahead, fried 10 minutes, and frozen. Thaw and fry an additional 5-10 minutes when ready to serve. Fish sauce will keep in fridge a couple weeks. Chinese inaka@cap.or.jpd 10 mins.e Nonef Mediumg Mediumm Vietnamese Spring Rolls with the hoisin and chili sauces, play with your food! ;) Sprinkle peanuts around the edge. Vietnamese`d1/2 cup hoisin sauce 1 tblsp Asian chili sauce (to taste) 1/4 cup unsalted peanuts, chopped fine a 1228c inaka@cap.or.jpd 10 mins.e Nonef Mediumg Mediumm Vietnamese Spring Rolls chopped chopped chopped chopped carrot chopped celery sugar1 sugarpinch touch Ga2 teaspoon red pepper flakes 1 lemon, juiced 3 tablespoons vegetable oil salt and pepper to tasteK Indian -2 1/2 pounds wings, trimmed and separated 1 cup plain yogurt 2 tablespoons ginger 6 minced garlic cloves 1 1/2 teaspoons curry powder 1/4 teaspoon turmeric 1/2 teaspoon cumin 1/2 teaspoon dry mustard 2 teaspoon red pepper flakes 1 lemon, juiced 3 tablespoons vegetable oil salt and pepper to taste inaka@tdl.com 2 hrse 20 mins.f Mediumm Indonesian BeefB BeefC 5 fresh or dried hot red chiles 3 cloves garlic 1 medium onion 1 inch piece root ginger 1 tbs peanut oil 1 tsp shrimp paste (can be omitted with minimal effect) erature. Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve. Wash rice and roasted dal. Add water to one inch above level of rice. Add turmeric and let it simmer. Add a little more water if not semi-solid. When done remove from heat. Warm ghee and roast cashews until a golden, remove carefully and set aside. Throw in cumin seeds, cracked pepper, curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. Add the ginger. Mix well. Indian` 2 cups rice 3/4 cup mung dal, dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin, turmeric, salt to taste. A good bunch curry leaves a little chopped ginger 5-6 tbspns ghee/melted butter turned brown bunch cashews 1228c inaka@tdl.comd 20 mins.e 35 mins.f Mediumm ack peppercorns 1 1/2 tspns lightly crushed cumin, turmeric, salt to taste. A good bunch curry leaves a little chopped ginger 5-6 tbspns ghee/melted butter turned brown bunch cashews a 1228c inaka@cap.or.jp sherbert shishkebab shoots shortbread shortbread cookies shortcake shortcakes shorty shorty turchi sausage shreaded shreaded beets thick yogurt shrimp shrimp tostadas shrimp chicken spaghetti sauce shrimp fajitas shrimp diavolo shrimp diavolo shrimp garlic-wine sauce shrimp moutarde shrimp orleans shrimp orange mustard sauce shrimp romesco sauce sichuan sichuan spicy green beans sicilian-style sicilian-style sweet sausage siciliana simple simple salmon chowder simple trout singapore singapore sling singapore style sitka sitka sound bouillabaisse pasta penne rigatoni plain chocolate stoned prunes 12oz/325g 12oz/325g tender frozen 13-ounce dried chiles seeds removed soaked water ounce tomatoes juice discarded 14-oz ounce kidney beans artichoke heartsT unsalted butter large fresh mushroomse flour mushroomse roomse large fresh mushroomse mushroomse mushroomse tomato sauce canned pineapple pieces 15-16 15-ounce melted half-salt butter powder sugar little ginger little jaggery/sugarH little mustard seeds fenugreek chilli curry leaves little chili sugar chili sugar tablespoon dijon mustard@ tablespoon sauce@ tablespoon kosher topping@ tablespoon lemon juice@ tablespoon light brown sugar@ tablespoon sesame cornstarch@ sherry@ vinegar@ tblsp baking powder@ tblsp light syrup@ tblsp salt@ lemon juice@ flour@ ground black pepper@ sugar@ sugar@ ugar@ sugar@ flour@ salt@ salt@ flour@ sake@ sake@ muslin saltL small capers drained capers drained drained capers drained rained icing sugar superfine sugar turmeric umeboshi paste unbleached flour vanilla vanilla little vanilla extract vegetable water white syrup white pepper white worcestershire sauce yellow curry powder sherry mince garlic olive oyster sauce parsley flakes pickling spices tablespoon cayenne peppe powdered sugar powered prawns prawns deveined shelled leaving pre-baked pre-cooked pre-melted pre-melted melted squares prebaked prefer preferable preferably preferably chicken pieces preference preferred preparation prepare preparedt preserved preservedradish preservesU press pressedT pressure prickly probably procedureW rocedureW cedureW procedureW edureW cedureW If you are using dried chiles then soak them in hot water for 20 minutes. Roughly chop the garlic, onion and chiles. Peel and chop the ginger and place in a liquidiser (you could probably use a food processor - I haven't tried) with the garlic, onion, chiles, oil and shrimp paste. Blend until a fine paste adding a little water if necessary (avoid the fumes!). Cut the beef into fine slices about 1/8 inch thick, 1 inch long and 1/2 inch wide. Heat a non-stick frying pan and add the paste. Fry for 3 minutes and then add the beef. Fry until the meat is browned all over. Add half the lemon juice, the soy sauce, sugar and water. Stir, reduce the heat and simmer for 20-30 minutes until the beef is tender. Taste and add extra lemon juice if required. Add more water if necessary during cooking. The sauce should be quite thick when the meat is cooked. Serve with rice or noodles and quick fried cabbage with eggs (below). Notes: Vary the number of chiles depending on what so rt of chile you are using and how hot you like it. It is supposed to be very hot. I have also made this using left over roast beef and reducing the simmering time to 10 minutes. Go1/2 lb lean beef juice of one lemon 2 tbl dark soy sauce (pref. Kikommen) 1 tsp soft brown sugar 10 fl oz waterK Indonesian 5 fresh or dried hot red chiles 3 cloves garlic 1 medium onion 1 inch piece root ginger 1 tbs peanut oil 1 tsp shrimp paste (can be omitted with minimal effect) 1/2 lb lean beef juice of one lemon 2 tbl dark soy sauce (pref. Kikommen) 1 tsp soft brown sugar 10 fl oz water inaka@tdl.com 45 mins.e 30 mins.f Mediumg Mediumm Indonesian Chicken And RiceB PoultryC 4 The sauce should be quite thick when the meat is cooked. Serve with rice or noodles and quick fried cabbage with eggs (below). Notes: Vary the number of chiles depending on what so sliced sliced pieces sliced black olives sliced scallions sliced gigot teaspoons ground cinnamonM teaspoons ground cloves teaspoons ground teaspoons baking powder teaspoons baking teaspoons black pepper teaspoons brown sugar teaspoons chopped garlic teaspoons cider vinegar teaspoons cloves teaspoons coarse kosher teaspoons dried basil teaspoons dried thyme teaspoons mustard teaspoons mustard powder teaspoons fresh lemon juice\ teaspoons garlic powder teaspoons ground cumin teaspoons lemon juice teaspoons mince fresh thyme teaspoon dried teaspoons minced garlic teaspoons teaspoons olive teaspoons paprika teaspoons vinegar teaspoons teaspoons saltv 4 Heat oil in a pan; add garlic and saut 30 seconds. Add peanut butter, and stir until blended. Add the rest of ingredients. Heat, stirring constantly with a whisk, until the sauce is smooth and just beginning to boil. Serve. Variation: Add 1/2 a very ripe, thoroughly mashed banana just before serving. Indonesian` 2 tb Oil 1 ts Garlic, Minced 1/2 c Peanut Butter 1/2 c Chicken Stock Or Broth 2 tb Cider Vinegar 2 tb Karo, Light Or Dark 1 tb Black Soy Sauce 2 tb Sesame Oil Red Pepper To Taste inaka@tdl.com 20 mins.e Nonef Mediumg Highm Indonesian PorkB PorkC 3 tablespoons oil 1 1/2 pounds pork cut in 1/2 inch cubes 3/4 cup minced onion 2 minced garlic cloves 1/4 teaspoon dried ground chili peppers 1/4 cup soy sauce (OR TO TASTE) 2 teaspoons brown sugar 1 teaspoon lemon juice 1 1/2 pounds pork cut in 1/2 inch cubes 3/4 cup minced onion 2 minced garlic cloves 1/4 teaspoon dried ground chili peppers 1/4 cup soy sauce (OR TO TASTE) 2 teaspoons brown sugar 1 teaspoon lemon juice 1/2 a very ripe, thoroughly mashed banana just before serving. Indonesian` 2 tb Oil 1 ts Garlic, Minced 1/2 c Peanut Butter 1/2 c Chicken Stock Or Broth 2 tb Cider Vinegar 2 tb Karo, Light Or Dark 1 tb Black Soy Sauce 2 tb Sesame Oil Red Pepper To Taste a inaka@cap.or.jp 20 mins.e Nonef Mediumg Highm Indonesian PorkB PorkC 3 tablespoons oil 1 1/2 pounds pork cut in 1/2 inch cubes 3/4 cup minced onion 2 minced garlic cloves 1/4 teaspoon dried ground chili peppers 1/4 cup soy sauce (OR TO TASTE) 2 teaspoons brown sugar 1 teaspoon lemon juice 1/4 cup hot chicken broth 1 teaspoon dark corn syrup or molasses 2 tablespoons soy sauce 3 tablespoons vegetable oil 4 chicken breast halves, diced 1 small onion, chopped 1 small red pepper, chopped Mix broth, corn syrup, and soy sauce. Stir fry chicken in hot oil. Add onion, red pepper, ginger, and crushed red pepper and cook 30 seconds. Stir in curry powder and rice and cook for 1 minutes. Add liquids. Stir in peanuts, scallions, and parsley and heat. 1 teaspoon ground ginger crushed red pepper 2 teaspoons curry powder 3 cups cold cooked rice 1/2 cup chopped peanuts 1/4 cup minced scallions 1/4 cup minced parsleyK Indonesian 45 mins.e 30 mins.f Mediumg Mediumm Indonesian Chicken And RiceB PoultryC jalapeno pepper minced finelyP jalapeno pepper seeded jalapeno serrano rsmall chile stemmed halved seeded kingred kirsch kitchen knifep knorr knorr knorrs knotted known kohler konbu konni konrad kosher krispies sugar water water laban labneh lacks ladle ladyfingers laitue lakes lamb] lantana's bruised Heat oil in skillet; saute pork, onions, garlic and peppers 10 minutes, stirring frequently. Add soy sauce, sugar, and lemon juice. Cook over low heat 10 minutes. Indonesian` 3 tablespoons oil 1 1/2 pounds pork cut in 1/2 inch cubes 3/4 cup minced onion 2 minced garlic cloves 1/4 teaspoon dried ground chili peppers 1/4 cup soy sauce (OR TO TASTE) 2 teaspoons brown sugar 1 teaspoon lemon juice inaka@tdl.com 15 mins.e 10 mins.f Mediumg Mediumm Recipe: Indonesian Pork Ingredients: 3 tablespoons oil 1 1/2 pounds pork cut in 1/2 inch cubes 3/4 cup minced onion 2 minced garlic cloves 1/4 teaspoon dried ground chili peppers 1/4 cup soy sauce (OR TO TASTE) 2 teaspoons brown sugar 1 teaspoon lemon juice Method: Heat oil in skillet; saute pork, onions, garlic and peppers 10 minutes, stirring frequently. Add soy sauce, sugar, and lemon juice. Cook over low heat 10 minutes. inaka@tdl.com 25 mins.e 30 mins.f Mediumg Highm Recipe: Indonesian Chicken And Rice Ingredients: 1/4 cup hot chicken broth 1 teaspoon dark corn syrup or molasses 2 tablespoons soy sauce 3 tablespoons vegetable oil 4 chicken breast halves, diced 1 small onion, chopped 1 small red pepper, chopped 1 teaspoon ground ginger crushed red pepper 2 teaspoons curry powder 3 cups cold cooked rice 1/2 cup chopped peanuts 1/4 cup minced scallions 1/4 cup minced parsley Method: Mix broth, corn syrup, and soy sauce. Stir fry chicken in hot oil. 2 tablespoons soy sauce 3 tablespoons vegetable oil 4 chicken breast halves, diced 1 small onion, chopped 1 small red pepper, chopped 1 teaspoon ground ginger crushed red pepper 2 teaspoons curry powder 3 cups cold cooked rice 1/2 cup chopped peanuts 1/4 cup minced scallions 1/4 cup minced parsley Method: Mix broth, corn syrup, and soy sauce. Stir fry chicken in hot oil. color colored colorful colour colouring colves combination combination italian spices taste oregano basil combinations tions comments commercialg common common compilation completek component compound concassees concentrate concombre condensed conectionary confectioner'sN confectioner's sugarN confectionersZ confectioners sugar dusting fritters confused confusion connective consensus consider consistency container containers contains content tblsV tblspP tblspif tbs/120ml tbs/120ml inaka@tdl.comd 10 mins.e Nonef Mediumm Recipe: Irish Coffee Ingredients: 4 ounces of hot coffee 1 t. granlated sugar 2 ounces Irish whiskey 2 ounces heavy cream Method: Pour the coffee into an Irish coffee glass. Add the sugar and stir to dissolve it. Add the whiskey and stir. Pour the cream carefully over the back of a teaspoon so that it floats on top of the drink. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from InaB\ka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ w.tdl.com/~inaka/inakasoft/ Irish`c2 cups flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk a inaka@tdl.com 20 mins.e 50 mins.f Italian Pepper SausageB SausageC 8shhK Irishjpd 10 mins.e Nonef 6 tablespoons margarine or butter 2 tablespoons olive oil 3/4 cup ricotta cheese 3/4 cup mozzarella cheese 4 oz. cream cheese 3/4 cup (1 small can) salmon, drained 1 clove garlic Fillo dough 1228c inaka@tdl.comd 20 mins.e 15 mins.f Highg Highm Recipe: Salmon Puffs Ingredients: 6 tablespoons margarine or butter 2 tablespoons olive oil 3/4 cup ricotta cheese 3/4 cup mozzarella cheese 4 oz. cream cheese 3/4 cup (1 small can) salmon, drained 1 clove garlic Fillo dough Method: Melt butter or margarine and olive oil and set aside. Mix cheeses, salmon and garlic. Stack three sheets fillo dough together with butter mixture in between. Cut into six strips. Put small tablespoon filling on end of each strip. Diagonally roll folding ov er on itself. Brush with more butter. Bake until golden at 400 . Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ From: inaka@tdl.com powderA 4 1/2 lb fresh lean por 1 1/2 lb fresh pork fat (fresh pork s 1 med. onion, chopped 1 large clove garlic, minced 3 T salt 1 1/2 T freshly ground black pepper 1 1/2 t paprika 2 T crushed dried red peppers Grind the lean and fat pork, onion and garlic. Add the seasonings and mix thoroughly. Add the wine and mix well. Force through a sausage stuffer into casing. Makes 6.5 lb. G{2 t fennel seeds 1/2 t crushed bay leaf 1/4 t thyme 1/3 c red wine or water Pinch of coriander 2.5 yards sausage casingK Italian T4 1/2 lb fresh lean por 1 1/2 lb fresh pork fat (fresh pork s 1 med. onion, chopped 1 large clove garlic, minced 3 T salt 1 1/2 T freshly ground black pepper 1 1/2 t paprika 2 T crushed dried red peppers 2 t fennel seeds 1/2 t crushed bay leaf 1/4 t thyme 1/3 c red wine or water Pinch of coriander 2.5 yards sausage casing inaka@tdl.com ish whiskey 2 ounces heavy cream a 1228c inaka@cap.or.jpd 10 mins.e Nonef Lownef tortilla and cook until softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas. Heat remaining 1 tablespoon vegetable oil in heavy large skillet. Add onion, pepper, oregano and basil and saut until onion and pepper are tender, about 5 minutes. Season to taste with salt and pepper. Lightly oil 13x9x2-inch glass baking dish. Spoon 1/2 cup enchilada sauce into dish. Place scant 1/4 cup chicken in center of 1 t ortilla. Sprinkle with 1 generous tablespoon onion mixture. Set aside 1/2 cup cheese for topping. Spoon 2 generous tablespoons cheese atop chicken. Roll up tortilla and place seam side down in prepared dish. Repeat with remaining tortillas, chicken, onion mixture and cheese. Pour remaining sauce over enchiladas. Sprinkle with reserved 1/2 cup cheese. Cover with foil. (Can be made 1 day ahead. Chill.) Preheat oven to 350 F. Bake enchiladas, covered, until sauce bubbles and cheese melts, abo whiteM dredgingU dress dressing dressing broth Gt1/4 t Dried mint 1/2 c Bell pepper, finely chopped 3 c Tomato sauce 2 c Water Salt, to taste 2 c Dry white wineK Italian @2 lb Italian sausage 1 c Dried parsley 1 T Garlic, finely chopped 1/2 c Olive oil 1 t Red cayenne pepper 1 c Plain flour 3 T Lea & Perrins 2 c Onions, finely chopped 1 c Celery, finely chopped 1/4 t Dried mint 1/2 c Bell pepper, finely chopped 3 c Tomato sauce 2 c Water Salt, to taste 2 c Dry white wine inaka@tdl.com 30 mins.e 4 hrsf Mediumg Highm Jacquie s Everyday SalsaB SaucesC 4 oz tomatillos 2 lb tomatoes 1 cup chopped onion 1/2 cup chopped green onions 1 tblsp minced garlic 1/2 cup canned green chiles 1/2 cup jalapen~o chiles, some seeds removed 2 tsp ground red chile oil. Turn heat down to simmer.Cook for about 3 or 4 hours. Serve over spaghetti topped with cheese. Serve over spaghetti topped with cheese. 45 mins.e Nonef Highg Highm Recipe: Italian Pepper Sausage Ingredients: 4 1/2 lb fresh lean por 1 1/2 lb fresh pork fat (fresh pork s 1 med. onion, chopped 1 large clove garlic, minced 3 T salt 1 1/2 T freshly ground black pepper 1 1/2 t paprika 2 T crushed dried red peppers 2 t fennel seeds 1/2 t crushed bay leaf 1/4 t thyme 1/3 c red wine or water Pinch of coriander 2.5 yards sausage casing Method: Grind the lean and fat pork, onion and garlic. Add the seasonings and mix thoroughly. Add the win Be and mix well. Force through a sausage stuffer into casing. Makes 6.5 lb. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ heat down to simmer.Cook for about 3 or 4 hours. Serve over spaghetti topped with cheese. alaska halibut fillets thick cream cheese preferably natural cheese preferably natural sauce sugar thinly sliced green onions tomato paste tomatoe sauce tamarind paste vanilla tablespoon sugar tablespoon vegetable tablespoons shallotsfinely chopped tablespoons shallotsthinkly sliced tablespoons purpose flour tablespoons all-purpose flour tablespoons belacan powder tablespoons bread crumbs rounded lespoons butter bacon tablespoons butter tablespoons chopped tablespoons chopped fresh basil teaspoons dried tablespoons chopped fresh cilantro tablespoons chopped fresh italian parsley tablespoons chopped green onions about tablespoons chopped onion tablespoons chopped shallots tablespoons coarse grain mustard guldens tablespoons cocoa powder tablespoons green extra virgin olive ground turkey chicken ground unsalted roasted peanuts group group group group gruyere guacamole guajillo guajillo guajillo guajillo uatemalan guajillo guatemalan guatemalan amole guajillo guatemalan guatemalan guests their slices cathy guinness guldens gusto^ habaneroo habaneros habenaro's hache hachee hachees haches haikawa halfk half-and-half half-breasts sherry fennel seeds finely chopped green pepper finely chopped peanuts flour fresh lemon juice granulated sugarK grenadine ground paprika preferred heavy cream horseradish hungarian paprika kirsch kirsch brandy cointreau kirsch liqueur drippings lemon juice lemon lemon lemon lemon monosodium glutamate olive orgeat syrup paprika peanut butter peanut butter/black paste plain flour stock prepared mustard rose's juice rosemary leaves bayleaf bayleavesa beanV bean-threadW beansI beaten beaters beatingW beautyo becauseo become 1. Soak tomatillos in warm water and remove dry husks. Dip tomatoes in boiling water for 30 sec. or hold over a gas flame and char. Remove skins and squeeze out seeds. (I ignored this and just opened a large can of stewed tomatoes.) 2. ROUGHLY puree everything. 3. Simmer in an open 2 quart saucepan for 5 minutes to blend flavors and help preserve the salsa. Salsa keeps well. If you want salsa even hotter, just add more jalapenos or keep more seeds. (I didn't have jalapenos, so ju st added some cayenne and some tabasco to taste. I also found that about a tablespoon of lime juice was nice.) Obviously not a gourmet recipe. But it turned out very nice, and solves the problem of what to do with the other 90% of the cilantro I buy every week or two. GX1/2 tsp ground cumin 1/2 tsp salt 1/2 cup minced cilantro 3 tblsp white wine vinegarK Mexican Dump all ingredients in mixing bowl with the exception of egg whites and mix well. Add egg whites at the last and gently fold in. Bake 300 for 15 minutes, then increase oven temperature to 350 for 15 minutes. Increase the temperature again to 360 for 30 minutes. American` 2 cups sugar 3 1/2 cup flour 3/4 cup butter 1 cup nuts 1 cup buttermilk 1 tsp. soda 2 cups jam (I use strawberry or blackberry) 1 tsp. allspice 1 tsp. cinnamon 1 tsp. cloves 1 cup raisins 1 tsp. vanilla 4 eggs (separate eggs, beat whites and add last) inaka@tdl.com 25 mins.e 1 Hourf Mediumg Highm Jelly RollB DessertsC 1/2 c all-purpose flour 1 tsp baking powder 1/4 tsp salt 4 eggs, separated 1/2 tsp vanilla 5/6 c granulated sugar, divided sifted powdered sugar 1/2 c jelly, jam, or other filling hites and add last) garnishW garnish optional garnishinge gebhardt's gelatin gelatine general generations-old generations-old sourdough starter which still generations ations tions rations gigot gingerE inaka@tdl.com 25 mins.e 5 mins.f Recipe: Jacquie s Everyday Salsa Ingredients: 4 oz tomatillos 2 lb tomatoes 1 cup chopped onion 1/2 cup chopped green onions 1 tblsp minced garlic 1/2 cup canned green chiles 1/2 cup jalapen~o chiles, some seeds removed 2 tsp ground red chile 1/2 tsp ground cumin 1/2 tsp salt 1/2 cup minced cilantro 3 tblsp white wine vinegar Method: 1. Soak tomatillos in warm water and remove dry husks. Dip tomatoes in boiling water for 30 sec. or hold over a gas flame and ch d green chiles 1/2 cup jalapen~o chiles, some seeds removed 2 tsp ground red chile 1/2 tsp ground cumin 1/2 tsp salt 1/2 cup minced cilantro 3 tblsp white wine vinegar Method: 1. Soak tomatillos in warm water and remove dry husks. Dip tomatoes in boiling water for 30 sec. or hold over a gas flame and ch VichyssoiseB SoupsC 4 tablespoons unsalted butter 1 onion, chopped 4 leeks, white part only, finely sliced 2 stalks celery, chopped 2 medium potatoes, peeled and sliced 2 sprigs parsley 4 cups chicken broth 1 cup heavy cream 1 tablespoon finely chopped fresh chives salt and pepper cMelt butter in large saucepan; add the onion, leeks, and celery, and cook over low heat, stirring often, for 10-15 minutes, or until limp but not brown. Stir in the potatoes, parsley, and broth. Cook, partially covered, until the potatoes are tender, about 20 minutes. Put in blender. Return to pot and add cream and chives. Salt and pepper to taste. French 4 tablespoons unsalted butter 1 onion, chopped 4 leeks, white part only, finely sliced 2 stalks celery, chopped 2 medium potatoes, peeled and sliced 2 sprigs parsley 4 cups chicken broth 1 cup heavy cream 1 tablespoon finely chopped fresh chives salt and pepper flourL fresh canned drained berries grapefruit segments chilled drained mashed pumpkin citrus strips onion chopped onions finely chopped salad sifted flour baking powder vegetable broth water cakes frozen overnight thawed tomato sauce 1lb-13oz stewed tomatoes condensed noodles peeled marzano tomatoes tomatoes carrots carrots peeled chopped celery minced chicken bouillon cubes chicken breast halves bonet chicken thighs cliced onions clove garlic minced pressed cloves cloves garlicb cloves garlic coarsely chopped cloves garlic crushed cloves garlic finely chopped@ shredded monterey cheese@ liter vinegar@ cornflakes@ strawberry blackberry@ chicken broth@ sugar@ water@ white vinegar@ gallons water@ garlic cloves chopped@ heaping spoonfuls about think@ japanese cucumbers@ panese cucumbers@ cucumbers@ chopped@ shed@ small chilies chopped@ small loaves italian french bread@ cinnamon@ diced green chilies@ sesame tablespoons black pepper@ tablespoons chopped parsley@ tablespoons brown sugar@ tablespoons flour@ tablespoons fresh juice@ tablespoons molasses@ tablespoons sweet butter@ chicken broth 1-1/2 black garlic sauce@ antipasto@ chicken@ makizushi fillings sushi@ rolls@ ounces bourbon@ teaspoons salt@ butter@ sauce@ sugar@ large onion chopped@ lemon juiced@ ounce kahula@ small sprouts rinsed tablespoon dijon mustard@ vegetable plain yogurt@ ginger grinded@ chopped celery@ teaspoon crushed pepper@ finely minced chicken@ purpose flour@ cloves garlic finely chopped@ large onions finely chopped@ baking soda@ tblsp buds@ peanuts@ alted peanuts@ baking soda@ pieces@ baking soda@ pieces@ baking soda@ cloves garlic@ sesame flour@ necessary@ necessary@ necessary@ tablespoons extra-virgin olive dill@ amounts approximate adjust personal taste broccoli@ cucumbers@ fettucini@ five-spice@ floury@ fromage@ marshmallows@ pecorino romano parmesan powdered@ teaspoon lemon juice@ unbeaten@ >Cut eggs in half and remove yolks. Mash yolks with a fork. Mix all of the rest of the ingredients except ground red chiles and cilantro. Fill egg whites with mixture. Sprinkle with ground red chiles and garnish with cilantro. (You can add salt if you wish, but even I, a salt fiend, can eat these eggs without it.) American` 1/3 cup mayonnaise 1 T. ground cumin 2 T. chopped capers 1 1/2 T. prepared mustard 2 jalapenos, seeded and finely chopped Ground red chiles Chopped cilantro inaka@tdl.com 15 mins.e Nonef Highg Highm Jam CakeB CakesC 2 cups sugar 3 1/2 cup flour 3/4 cup butter 1 cup nuts 1 cup buttermilk 1 tsp. soda 2 cups jam (I use strawberry or blackberry) 1 tsp. allspice 1 tsp. cinnamon 1 tsp. cloves 1 cup raisins 1 tsp. vanilla 4 eggs (separate eggs, beat whites and add last) re, and sli sli Hunter s StewB StewsC 1 1/2 c Onions, Minced 1/4 lb Mushrooms, Sliced 2 T Vegetable Oil 1 lb Ground Beef, Coarse Grind * 1 c Beef Broth 5/8 t Nutmeg 1/2 t Worcestershire Sauce emoved 2 tsp ground red chile 1/2 tsp ground cumin 1/2 tsp salt 1/2 cup minced cilantro 3 tblsp white wine vinegar inaka@cap.or.jp 25 mins.e 5 mins.f Hunter s StewB StewsC 1 1/2 c Onions, Minced 1/4 lb Mushrooms, Sliced 2 T Vegetable Oil 1 lb Ground Beef, Coarse Grind * 1 c Beef Broth 5/8 t Nutmeg 1/2 t Worcestershire Sauce cup jalapen~o chiles, some seeds removed 2 tsp ground red chile 1/2 tsp ground cumin 1/2 tsp salt 1/2 cup minced cilantro 3 tblsp white wine vinegar 1228m 12119k 0/0/1 chopped onionq chopped onions chopped onions chopped onions chopped parsley chopped parsley tablespoons dried parsley chopped peanuts chopped peanuts cashews chopped scallions chopped walnuts chopped water chestnuts chunky/smooth peanut butter cilantro coarse coconut water water grated cheddar which yield confectioners sugar cream crumbled cheese crushed cornflakes green extra virgin olive marsala white sherry white white chicken broth jalapenoP jalapeno pepper small pieces jalapeno-flavored jalapenos jalapeoo jalopenos jam-jar jam-jars japanese japanese horseradish brownN browse bruised In a frypan saute onions and mushrooms in vegetable oil until soft. Add ground beef; saute mixture 3 to 4 minutes. Stir in broth; bring to a simmer. Add 1/2 t nutmeg, worcestershire sauce, 1/2 t salt, and 1/4 t pepper. Peel the potatoes and boil them in salted water until tender, about 30 minutes. Drain and put through a food mill or grinder. Beat in 2 T butter, 1/2 t salt, 1/4 t pepper. Adjust seasonings to taste. Beat in eggs and remaining nutmeg. Peel, core, and slice apples. L iayer mixtures in a 1 1/2-quart buttered baking dish. Spread 1/3 of potatoes on bottom of dish. Top with 1/2 of the meat mixture and 1/2 of the apples. Continue with layers, ending with a layer of potatoes. Sprinkle the top with bread crumbs, and dot with remaining butter. Bake at 375 degrees F. for 45 minutes and then at 400 degrees F. for 10 minutes more. seasonings seasonings teasp sesame sechouan sechouan pepper corns thread vermicelli soaked water butter finely chopped bamboo shoots 50/50 small prawns chopped bones wheat flour water feuilletee feuilletee bones feuilletee cleaned tomatoes prunes flour potatoes tomates 50:50 50ccY sauceY 50cl| huile d'olive flour carrot rectangles chocolat nestle dessert fondu marie onion sliced parmesan sucre sugar 50lbg about grape leaves about 2-pound 2 lb ground pork (or mix of pork and veal) 1 large onion, chopped 2 eggs 1 lb crabmeat 1 small pkg bean sprouts, rinsed and torn up 1 small pkg Longkow bean threads or rice vermicelli, cooked according to package 1 pkg triangular rice paper 3 Tbsp parsley salt and pepper to taste FISH SAUCE 1 pint lemonade (or 1 lemon cut & squeezed thoroughly, 1 pint water and sugar to taste) 2 cloves crushed garlic 1 Tbsp or more (to taste) of bottled fish sauce (available in Oriental stores) 1/2 tsp crB ushed Italian red pepper NOTE: Spring Rolls may be made ahead, fried 10 minutes, and frozen. Thaw and fry an additional 5-10 minutes when ready to serve. Fish sauce will keep in fridge a couple weeks. nine 17- by 12-inch phyllo sheets cut in half crosswise, stacked between 2 sheets of wax paper, and covered with a dampened kitchen towel 1 stick (1/2 cup) unsalted butter, melted 6 firm ripe peaches, halved and pitted 6 tablespoons sugar Accompaniment: whipped cream American 1/2 cup brandy or water 1/2 raisins For filling1 stick plus 2 tablespoons (10 tablespoon) unsalted butter, softened 6 tablespoons sugar 2 large eggs 2/3 cup coarsely chopped blanched almonds, toasted lightly 1/2 cup fine graham cracker crumbs 2 teaspoons run 1 teaspoon vanilla nine 17- by 12-inch phyllo sheets cut in half crosswise, stacked between 2 sheets of wax paper, and covered with a dampened kitchen towel 1 stick (1/2 cup) unsalted butter, melted 6 firm ripe peaches, halved and pittB4ed 6 tablespoons sugar Accompaniment: whipped cream Gourmet June 1996 45 mins.e 35 mins.f Mediumg Highm te (freeze if filling requires). Filling Suggestions: pudding or custard pie filling whipped cream (plain or blended w/ fruit) softened ice cream or frozen yogurt American 51/2 c all-purpose flour 1 tsp baking powder 1/4 tsp salt 4 eggs, separated 1/2 tsp vanilla 5/6 c granulated sugar, divided sifted powdered sugar 1/2 c jelly, jam, or other filling Filling Suggestions: pudding or custard pie filling whipped cream (plain or blended w/ fruit) softened ice cream or frozen yogurt Ari Rapkin 25 mins.e 30 mins.f Mediumg Highm John CollinsB CocktailsC 1Do2 ounces bourbon 1 ounce lemon juice 1 t. superfine sugar 3 ounces club soda 1 maraschino cherry 1 orange slice sugar 1/2 c jelly, jam, or other filling arbara buffington) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc perfect perfer periciatelli pernod perrins personal pesto pesto including sun-dried tomato phyllo picked picked phyllo picked picked icked picked picked breadcrumbso breads breadsticks breastt breast roasted boiled chicken breastso bricks bright brine brine quarts boiling water brisee brisket brocalli rocalli calli rocalli british brocalli brocalli broccoli@ brown@ brushes@ bunches@ butter butter/margarine@ butternut@ cabbage@ cambridge@ candy@ caps@ cashews@ caviar@ chana@ cheese@ cherries@ chicken chickpeas@ chiles@ chili sauce taste@ chillies@ choice@ chop@ chopped@ chopped cilantro@ chopped green onion@ cider@ cinnamon@ cinnamon@ namon@ cider@ ciltrano@ trano@ cider@ cilantro/parsley@ fresh parsley@ cider@ cilantro/parsley@ antro-stemmed@ stemmed@ emmed@ cooker@ cooking@ cool@ coriander leaves garnish@ correct@ cover@ creamasoftened@ crushed@ crushed dried chile peppers@ Heat wok to hot. Add flavored oil. Stir fry veggies. can add green peas. Put rice in at the last minute and add seasonings.GPSeasoning: 1 teasp sesame oil chicken broth white pepper oyster sauce soy sauceK Chinese` 4 cups cooked rice 1/2 onion cut up 1/2 cup champignons de paris sliced chopped baby corn chopped celery chopped carrot chopped green onion Oil with minced ginger and garlic Seasoning: 1 teasp sesame oil chicken broth white pepper oyster sauce soy saucea 1228c Yan can cookd 10 mins.e 35 mins.f Recipe: Vegetarian Fried Rice Ingredients: 4 cups cooked rice 1/2 onion cut up 1/2 cup champignons de paris sliced chopped baby corn chopped celery chopped carrot chopped green onion Oil with minced ginger and garlic Seasoning: 1 teasp sesame oil chicken broth white pepper oyster sauce soy sauce Method: Heat wok to hot. Add flavored oil. Stir fry veggies. can add green peas. Put rice in at the last minute and add seasonings. Sushi Grilled Tuna & Mango SaladB FishC til golden brown, 3 to 4 minutes. Brush tops with remaining mayonnaise mixture, turn slices, and grill until golden brown, 3 to 4 minutes more. Alternatively, broil slices on rack of broiler pan about 4 inches from heat, mayonnaise sides up, until golden brown, 3 to 4 minutes. Turn slices and brush tops with remaining mayonnaise. Broil until golden brown, 3 to 4 minutes more. Discard wooden picks. Makes about 8 slices. Mexican twelve 7- to 8-inch flour tortillas 1 1/2 pounds red onions, chopped fine (about 3 cups) 2 tablespoons olive oil 3/4 cup minced fresh parsley leaves 1/3 cup freshly grated Parmesan cheese 3/4 cup mayonnaise 1 tablespoon balsamic vinegar about 3 dozen wooden picks Gourmet June 1994 4 hrse 20 mins.f Mediumg Highm Grilled Tuna & Mango SaladB FishC n a cut side of each slice. Grill Vegetarian Fried RiceB RiceC 4 cups cooked rice 1/2 onion cut up 1/2 cup champignons de paris sliced chopped baby corn chopped celery chopped carrot chopped green onion Oil with minced ginger and garlicthe spices and vinegar. Stir in the tomato puree, and simmer for about 5 minutes. Season to taste with salt and fresh-ground pepper. G_Turmeric 1/2 tsp. Ginger 1 in. stick Garlic 3 cloves White vinegar 2 tbsp. Tomato puree 2 tbsp.K Indian` Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. Cauliflower 1/2 lb. Butter 4 tbsp. Red Chili Powder 1 tsp. Turmeric 1/2 tsp. Ginger 1 in. stick Garlic 3 cloves White vinegar 2 tbsp. Tomato puree 2 tbsp.a 1228c inaka@cap.or.jpd 15 mins.e 15 mins.f Vegetarian Fried RiceB RiceC 4 cups cooked rice 1/2 onion cut up 1/2 cup champignons de paris sliced chopped baby corn chopped celery chopped carrot chopped green onion Oil with minced ginger and garlic Grease and lightly flour a 15x10x1 jelly roll pan. Stir together flour, baking powder, and salt. In a small mixer bowl beat egg yolks and vanilla at high speed 5 minutes until thick and lemon colored. Gradually add 1/3 c sugar, beating until sugar dissolves. Thoroughly wash beaters. In large mixer bowl, beat egg whites at medium spee duntil soft peaks form. Gradually add remaining 1/2 c sugar. Continue beating until stiff peaks form., Fold yolk mixture into whites. Sprinkle flour mixture o ver egg mixture; fold in gently, just till combined. Spread batter evenly into pan. Bake at 375 for 12 to 15 minutes or until done. Immediately loosen edges of cake from pan and turn out onto a towel sprinkled with sifted powdered sugar. Starting with narrow end, roll warm cake and towel together (towel keeps cake from sticking to itself). Cool on a wire rack. Unroll cake and spread it with jelly, jam, or other filling to within 1 inch of edges. Roll up the cake and refrigerate (freeze if oven to 400. Spread some rice in a large aluminum baking pan, then alternate by spreading some of the yogurt mix. Repeat alternating rice and yogurt mix till everything is used up. Cover tightly with foil wrap by crimping foil over edges of pan. Bake for 30 mins. 2 tspn dhania powder 1/2 tspn red chilli powder 1 bunch chopped coriander 1 bunch chopped fresh mint 5 green chillies, slit. Grind to paste: (and add to above yogurt mix to soak) 4-5 cloves garlic, 4 green chillies, inch ginger.K Indian 4-5 cloves garlic, 4 green chillies, inch ginger.K Indian 1228c inaka@tdl.comd 3 hrse 30 mins.f Recipe: Vegetable Biryani Ingredients: 2 1/2 cups rice (basmati preferred) 2 med-large onions, chopped fine To soak: in 2 cups thick yogurt, good if homemade with half and half) FOR BEST RESULTS: soak for 2-3 hours. 6 med tomatoes, diced, 6 cardadmoms, 6 cloves 6 cinnamon sticks, 1 tspn turmeric 1 tspn garam masala 2 tspn dhania powder 1/2 tspn red chilli powder 1 bunch chopped coriander 1 bunch chopped fresh mint 5 green chillies, slit. Grind to paste: (and add to above yogurt mix to s 0 mins.f Vegetable JalfrasieB VegetablesC 4D{Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. Cauliflower 1/2 lb. Butter 4 tbsp. Red Chili Powder 1 tsp. until thick and spoonable. Pre-heat Combine first 3 ingredients in a small mixing bowl. Stir in warm water. Let sit at room temperature 8-12 hours. Cover with plastic wrap, pierce wrap 4 or 5 times with point of a sharp knife. Refrigerate 3-5 days. Remove starter from refrigerator, let stand at room temperature 1 hour. Stir well. Remove 1 cup starter to use in recipe. Prepare 1 recipe Starter Food and stir into remaining starter. Let both stand, uncovered, 8-12 hours. Cover newly fed starter with plastic wrap, pierce wrap 4-5 times with sharp knife. Refrigerate 3-5 days. Repeat 3 times. Use all or discard after 4 feedings POTATO SOURDOUGH BREAD DOUGHCombine first 4 ingredients in a large mixing bowl, gradually stir in oil and remaining ingredients. Turn dough out onto a floured surface, knead. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 ), free from drafts, 2 hours or until doubled in bulk. Potato Sourdough Bread Punch prepared dough down, and div =GS3/4 tsp dry mustard 1/4 tsp mixed spice(ground) 1/4 tsp ground cloves 4 cups flourK American` 1/2 cup salt 1/4 cup black pepper 1/4 cup MSG (optional) 1/4 tsp garlic salt 1/4 tsp tumeric 1/4 tsp ground sage 3/4 tsp curry powder 3/4 tsp onion salt 3/4 tsp dry mustard 1/4 tsp mixed spice(ground) 1/4 tsp ground cloves 4 cups floura inaka@tdl.com 20 mins.e 1 Hourf Highg Highm Recipe: Kentucky Fried Chicken Ingredients: 1/2 cup salt 1/4 cup black pepper 1/4 cup MSG (optional) 1/4 tsp garlic salt 1/4 tsp tumeric 1/4 tsp ground sage 3/4 tsp curry powder 3/4 tsp onion salt 3/4 tsp dry mustard 1/4 tsp mixed spice(ground) 1/4 tsp ground cloves 4 cups flour Method: Mix all ingredients together. Place chicken pieces in an egg mixtureof 2 beaten eggs in 2 cups of water. Drain, then coat each piece in the flour mixture. Deep fry in hot oil until golden brown 5ish off the chicken in a 300 F oven for about 1 hour. If it's a little sticky it doesn't really matter that much. If it's dry though it's hard to knead. I'm lazy so I'd rather have it a little wet. At this point I diverge from the recipe. The recipe has all sorts of complicated instructions about 10 minutes rest etc etc. I just divide the dough into bagel shapes starting with a ball of dough then poking a hole in the middle. Then I let it sit for about 45 minutes until it has risen. The bagels should be nice and puffy. If you were to bake the bagels now you would get bagels with the consistancy of bread. But we all like chewy bagels. So the trick is to boil the bagels. So heat up some water to boiling and drop the bagels in and boil each side for about 3 mins. The recipe says to use x amount of water with sugar in it. I don't bother. So really I only use the 3 tablespoons of sugar. Or a little more if I want my bagels sweet. Drain the bagels on paper towels (or don't bother). And bake them until they are brow 2 1/2 cups rice (basmati preferred) 2 med-large onions, chopped fine To soak: in 2 cups thick yogurt, good if homemade with half and half) FOR BEST RESULTS: soak for 2-3 hours. 6 med tomatoes, diced, 6 cardadmoms, 6 cloves 6 cinnamon sticks, 1 tspn turmeric 1 tspn garam masala Fry half the onions in a little ghee/oil until transluscent, add washed drained rice, stir till oil coated and a little crisp. Cook on low, low heat till 3/4 quarters done. Remove from heat. Sliver veggies. (carrots, beans) (cauliflower in small florets) Warm 4 tbspns oil and a litle ghee for flavor. Drop bay leaves, fennel, star anise (a must!). Fry onions till clear. Add veggies, stir until crisp cooked. Add yogurt mix. Salt to taste. And cook it down until thick and spoonable. Pre-heat agels too. Use a cup or 2 of boiling water in a pan while the bagels bake. The french bread gets chewey so I would think the bagels would too. I'll have to try it next time. gs and 1 egg white. Arrange half of potato slices in shallow dish. Season with salt and pepper. Top with half of onion, tuna, egg and parsley. Drizzle half of vinaigrette over. Repeat layering with remaining potato slices, salt and pepper, onion, tuna, egg and parsley. Drizzle remaining vinaigrette over. Serve at room temperature or chill until serving time. Spanish 2 pounds medium-size-red-skinned potatoes 6 tablespoons flaked drained canned white meat tuna 1 1/2 teaspoons plus 2 tablespoons white wine vinegar 6 tablespoons extra-virgin olive oil 3 hard-boiled eggs, peeled 1/3 cup thinly sliced onion 2 tablespoons minced fresh parsley inaka@tdl.com 30 mins.e 35 mins.f Highg Highm Thai Spring RollsB AppetizersC efore continuing.) Thinly slice remaining 2 egg egg mince mincedC NChop onion; cut green peppers, tomatoes, broccoli, and cauliflower into 1 in. cubes. Melt butter and saute onion. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. Add the spices and vinegar. Stir in the tomato puree, and simmer for about 5 minutes. Season to taste with salt and fresh-ground pepper. G_Turmeric 1/2 tsp. Ginger 1 in. stick Garlic 3 cloves White vinegar 2 tbsp. Tomato puree 2 tbsp.K Indian` Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. Cauliflower 1/2 lb. Butter 4 tbsp. Red Chili Powder 1 tsp. Turmeric 1/2 tsp. Ginger 1 in. stick Garlic 3 cloves White vinegar 2 tbsp. Tomato puree 2 tbsp.a 1228c inaka@tdl.comd 15 mins.e 15 mins.f it down until crisp cooked. Add yogurt mix. Salt to taste. And cook it down teaspoonsM teasps tekkamaki temperature@ tenderloin@ tepid@ thawed@ juice lemon lime@ these biscuits derived these@ thinly@ thoroughly@ tied@ tied@ tian@ body@ tian@ body@ thyme--or@ black pepper black pepper black pepper ground black pepper taste black-eyed blackberries blackberry blanc blanched blanches blanches In a shaker half filled with ice cubes, combine the bourbon, lemon juice, and sugar. Shake well. Strain into a collins glass almost filled with ice cubes. Add the club soda. Stir and garnish with the cherry and the orange slice.K AmericanL 0`p2 ounces bourbon 1 ounce lemon juice 1 t. superfine sugar 3 ounces club soda 1 maraschino cherry 1 orange slice 1228c inaka@tdl.comd 5 mins.e Nonef Noneg Recipe: John Collins Ingredients: 2 ounces bourbon 1 ounce lemon juice 1 t. superfine sugar 3 ounces club soda 1 maraschino cherry 1 orange slice Method: In a shaker half filled with ice cubes, combine the bourbon, lemon juice, and sugar. Shake well. Strain into a collins glass almost filled with ice cubes. Add the club soda. Stir and garnish with the cherry and the orange slice. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ 2aka Software: http://www.tdl.com/~inaka/inakasoft/ m: inaka@tdl.com cutlets marsala vegan vegan bagels vegetable vegetable biryani vegetable carpaccio rucola yogurt sauce vegetable jalfrasie vegetables vegetarian vegetarian fried velvet velvet chicken mushrooms venganza pongal venganza nganza velvet chicken mushrooms venganza venganza vinegar} virginia[ vodka w/beet w/green w/grilled w/herb w/mintu waffles wales wallbanger walnut walnuts warak watercress wedding wedges whitez whole wings tomatoy tomato cheese sauce tomato caper sauce tomato capers spread tomato fritters tomato refresher tomato tomato paradicsom leves tomatoesE tomyung tonic topping torita tortilla toscanaT tostadas tropical tropical fruit salsa trout tso's horserdish spread turkey turkish turnip others otherwise oucne ounceB ounce-can ouncesB outer outer outside oveni cloyes co-workers coars coars coars coars coarse coarse-grain coarse-ground coarsely coarsely pepper coarsely ground pepper coarsly coastal coated cobbler cochien cocina cocktail cocoa coconutA coconut grated American` 3 1/2 pounds hamburger 2 eggs 1/2 cup oatmeal 1/2 cup onions 1/4 cup ketchup salt and pepper few shakes of garlic few shakes of Worcestershire sauce Topping: 1/4 cup brown sugar 1/2 cup ketchup 1/4 cup mustard 1/3 cup honey inaka@tdl.com 20 mins.e 1 Hourf Mediumg Mediumm Recipe: Just Another Meatloaf Recipe Ingredients: 3 1/2 pounds hamburger 2 eggs 1/2 cup oatmeal 1/2 cup onions 1/4 cup ketchup salt and pepper few shakes of garlic few shakes of Worcestershire sauce Topping: 1/4 cup brown sugar 1/2 cup ketchup 1/4 cup mustard 1/3 cup honey Method: Mix all ingredients with a fork, not hands! If too mushy, add more oatmeal. If too dry, add ketchup. ToppingMix until smooth and pour over uncovered meatloaf. Bake one hour at 350. Additional Notes (if any e From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ tThinly cover bottom of heavy 2 gal pot with oil.Saute onions, green peppers and celery 10 min..Add meat and cook 10 min or until brown.Stir in tomatopaste, stewed tomatoes and tomato sauce.Add chopped garlic, chili powder, salt, dash oregano, chile salsa and jalapeno.Cook 30 min, season to taste with garlic salt and pepper, then simmer 2 1/2 hours. Stir every 10-15 min. 3 cloves garlic, finely chopped 2 jar (3oz) chili powder 1 medium jalapeno chili, seeded and chopped 2 T salt Oregano garlic salt coarsely ground pepperK Mexican 3 medium onions, finely chopped 2 medium green peppers, finely chopped 3 stalks celery, finely chopped 8 lbs coarsely ground beef 1 can (6oz) tomato paste 2 can (1lb-13oz) cans stewed tomatoes 2 can (1lb) tomato sauce 1 can (7oz) chile salsa 3 cloves garlic, finely chopped 2 jar (3oz) chili powder 1 medium jalapeno chili, seeded and chopped 2 T salt Oregano garlic salt coarsely ground pepper 1 lb best quality veal scallopini 1 lb white mushrooms 2 tb chopped shallots flour for dredging 1/2 cup Sauce Demi-Glace 1/4 cup Marsala wine 1 lump sweet butter UFlour the veal and saute in clarified butter, adding the mushrooms and shallots when turning the meat. Remove the meat from the pan, degrease, and add the Demi-Glace. Reduce briefly and fluff in the butter. Replace the scallopinis and add the wine, swirling the pan around and around to mix thoroughly. This sauce should be on the thin side. Italian` 1 lb best quality veal scallopini 1 lb white mushrooms 2 tb chopped shallots flour for dredging 1/2 cup Sauce Demi-Glace 1/4 cup Marsala wine 1 lump sweet butter 1228c inaka@tdl.comd 15 mins.e 30 mins.f Highg Mediumm Vegan BagelsB Breads & MuffinsC 10De4 1/4 to 4 3/4 cups of all purpose flour 1 package yeast. 1/4 cups of sugar 1/1/2 cups of warm water. micro-shredded type) 1 large lemon a and stir. The rice should take on the color of the turmeric. Now, add the contents of the blender. The rice should take the color of the spice-mix and here and there, you can see a glimpse of the yellow turmeric color. Squeeze lemon onto the eggplant; let sit for 1-2 mts; toss the eggplant into the rice and stir. Taste a bit; if you need salt, add. If you feel something is missing, squeeze some lemon, stir and repeat. (You may choose to add some salt that way too) Vangi bath is ready. SerD ve with yogurt raita/pachadi. Indian` 1 medium sized eggplant; Coriander seeds, asafoetida, dried red chilli (2/3/4), urad dal, turmeric, cinnamon sticks. Basmati (or plain) rice, cooked. Coconut - shredded (the large-shredded variety preferred over the micro-shredded type) 1 large lemon 1228c inaka@tdl.comd 45 mins.e 30 mins.f Mediumg Mediumm Veal MarsalaB VealC 4salt. Into the cooked rice, toss the contents of the pot n at 375 degrees for about 25-30 mins. If you like the glossy sheen use eggs to coat the outside. Otherwise they are kind of ugly. By the way... when I make french bread I use a pan of water in the oven and it makes the french bread chewey. I was thinking that I could do this with the bagels too. Use a cup or 2 of boiling water in a pan while the bagels bake. The french bread gets chewey so I would think the bagels would too. I'll have to try it next time. Jewish`f4 1/4 to 4 3/4 cups of all purpose flour 1 package yeast. 1/4 cups of sugar 1/1/2 cups of warm water. 1228c inaka@tdl.comd 2 hrs & 30 mins.e 30 mins.f Vegetable BiryaniB VegetablesC t well. I figure that I shouldn't skimp on kneading the dough because it's good exercise for giving long massages right? So I try to do a hard knead for 15 minutes. By this time dough should be elastic with no crumbs of dry flour embedded in it. dijonV dijon mustard dijon-style dillI sprigs dills g to make half-moon shaped pies. Seal the edges and cut a couple of small slits on the top. (6) Bake on a cookie sheet at 375 deg. F for 30 to 35 minutes, then reduce heat to 350 deg. F and bake15 more minutes. American` CRUST 2 cups flour 1/2 cup shortening 1/4 cup lard 1/4 cup scraped suet water FILLING 1 1/4 lbs coarsely ground beef 4 medium potatoes, diced 1 large onion, chopped 1/4 cup rutabaga (swede), diced 1 carrot, diced salt and pepper 1228c inaka@tdl.comd 30 mins.e 1 Hourf Mediumg Highm Vangi bathB RiceC 1 medium sized eggplant; Coriander seeds, asafoetida, dried red chilli (2/3/4), urad dal, turmeric, cinnamon sticks. Basmati (or plain) rice, cooked. Coconut - shredded (the large-shredded variety preferred over the micro-shredded type) 1 large lemon sugarG leaves chinese cabbage medium baking potatoes unpeeled medium bananas mashed medium carrots diced medium carrots sliced medium medium green onions minced medium onions pieces medium onions finely chopped medium potatoes medium potatoes unpeeled sliced medium tomatoes chopped medium tomatoes cored halved seeded medium zucchini grated drained medium-size avocados minced garlic cloves nutmegs onions onions chopped coarse leaves tomatoes cored ounces bittersweet chocolate chopped matoes cored cored tomatoes cored tomatoes cored bananas sliced peaches about pound peeled pitted rounded tablespoons cornstarch sachets yeastf scallions scallions chopped green onions scallions green onions sliced scallions sliced serrano chile peppers seeded chopped serrano chiles seeded minced shallots minced about slices bacon crisply cooked drained slices bacon 1/2-inch pieces slices bacon diced slices fresh dried soaked galanga coarsely chopped slices homemade bread toasted crushed slices bacon chopped slices bread crumbs minced clams small whole clams minced clams small whole clams salmon steaks salmon steaks thick chives minced shallots minced sheets pastry shots tabasco shrimp peeled deveined large skinless boneless chicken breast halves skinned boned halibut fillets about slices bacon slices bacon diced cookedq slices bacon well-cooked crumbled small green chiles small turnips medium-size turnips quarteredQ sprigs fresh thyme teaspoon squares semi-sweet chocolate slices white bread small green chiles illon instant crushed butter chili powder desired cocoa cumin self-raising flourK sauce sauce usual/dark/light sugar tablespoon extravirgin olive tablespoons stick unsalted butter ketchup kosher lentilsq light brown sugar light cream heavy cream lightly packed chopped cilantro lightly packed fresh basil leaves` lightly packed watercress chopped stems removed juice grain juice grain ranger ranger cookies rasagolla rasam rasam masala raspberries raspberry tex-mex fajitas really really simple muffins rebel rebel recipe beans beans beans beans chile puree roasted onions curry paste curry paste roasted onions nions nions ricotta ricotta-walnut riesling rings risotto roast roasted rocket rockfish rolled rolls@ sake@ salmon deviled eggs@ salsa fresca@ salty@ sambal@ sauerbraten@ scones@ sherbert@ shrimp garlic-wine sauce@ skewered@ snacks@ south@ spinach@ sticker@ stuffed cabbage sorma@ sun-dried@ sven@ tahini@ chicken barbecue@ cucumber salad@ tomato@ turchi@ turnips@ veal@ verda@ wheat@ winter@ world@ zucchini@ zucchini@ zucchini@ chini@ hini@ orld@ zucchini@ world@ zucchini@ world@ zucchini@ inter@ zucchini@ zucchini@ zucchini@ ith a slotted spoon, drain and set aside. There should be a film of oil left in the pan. Turn the heat down low and add thefish sauce, sugar and chilli. Cook slowly, stirring, until the sugar has dissolved. Continue to cook for about a minute until the mixture thickens, then add the reserved onions and stir for a few seconds to mix. Remove immediately from the heat, pour over the eggs and serve. Thai` 6 eggs oil for deep-frying,plus 2 tbs/30ml 1 small onion, finely sliced 4 tbs/60ml fish sauce 2 tbs/30ml sugar 1/2 tsp/2-3ml crushed dried chilli or chilli powder inaka@tdl.com 30 mins.e 15 mins.f Highg Highm Kai Toom Steamed EggB EggsC 3 large eggs 2oz/60 minced/ground pork 1 spring onion/scallion,trimmed and finely chopped 1 shallot, finely chopped 3 tbs/45ml fish sauce 1 tsp/5ml ground white pepper 1 tsp/15ml water 1 tsp/5ml finely chopped coriander leaf hy, add more oatmeal. If too dry, add ketchup. ToppingMix until smooth and pour over uncovered meatloaf. Bake one hour at 350. AKTopping: 1/4 cup brown sugar 1/2 cup ketchup 1/4 cup mustard 1/3 cup honey American` 3 1/2 pounds hamburger 2 eggs 1/2 cup oatmeal 1/2 cup onions 1/4 cup ketchup salt and pepper few shakes of garlic few shakes of Worcestershire sauce Topping: 1/4 cup brown sugar 1/2 cup ketchup 1/4 cup mustard 1/3 cup honey 1228m 12119k 0/0/1 onions finely chopped canned chicken broth` grated parmesan cheese packed brown sugar packed finely chopped fresh about bunches packed finely chopped fresh about bunches packed freshly chopped parsley packed golden brown sugar parmesan parmesan cheese\ parsley peanut butter cooked peppermint candy coarsely chopped pickling spices toasted pineapple juice plain low-fat yogurt plain non-fat yogurt worchestershire works world fileted filipino lipino filled filling filling finely chopped filling tablespoons margarine filling suggestions fillings filoc filtered fineU finelyM finely chopped walnuts Break the eggs into a deep bowl which can be easily removed from your steamer or pan. Add the pork, chopped spring onion and shallot, fish sauce, white pepper and water. Lightly beat together. Add the chopped coriander and stir. Place the bowl in the steamer or pan and steam for 12-15 minutes until the egg is set- test it with the tines of a fork; they should come out clean with no liquid on them. Thai` 3 large eggs 2oz/60 minced/ground pork 1 spring onion/scallion,trimmed and finely chopped 1 shallot, finely chopped 3 tbs/45ml fish sauce 1 tsp/5ml ground white pepper 1 tsp/15ml water 1 tsp/5ml finely chopped coriander leaf inaka@tdl.com 20 mins.e 15 mins.f Highg Highm 5A Kalua pigB PorkC 4D[1 4-5lb pork butt 1 tsp Liquid smoke 1/4 cup Hawaiian salt (rock salt will do) 2 cups water ground white pepper 1 tsp/15ml water 1 tsp/5ml finely chopped coriander leaf Jay Pennington 45 mins.e 3 hrsf Highg Highm Recipe: Just Plain Good Chili Ingredients: 3 medium onions, finely chopped 2 medium green peppers, finely chopped 3 stalks celery, finely chopped 8 lbs coarsely ground beef 1 can (6oz) tomato paste 2 can (1lb-13oz) cans stewed tomatoes 2 can (1lb) tomato sauce 1 can (7oz) chile salsa 3 cloves garlic, finely chopped 2 jar (3oz) chili powder 1 medium jalapeno chili, seeded and chopped 2 T salt Oregano garlic salt coarsely ground pepper Method: Thinly cover bottom of heavy 2 gal pot Owith oil.Saute onions, green peppers and celery 10 min..Add meat and cook 10 min or until brown.Stir in tomatopaste, stewed tomatoes and tomato sauce.Add chopped garlic, chili powder, salt, dash oregano, chile salsa and jalapeno.Cook 30 min, season to taste with garlic salt and pepper, then simmer 2 1/2 hours. Stir every 10-15 min. garlic salt coarsely ground pepper yukon zabaione juice zucchini sauceD sauce extra sugarJ superfine sugar unbleached flour unsweetened unsweetened cocoa vanilla vanilla extractL vegetable vegetable shortening vinegar water wesson white vinegar worcestershire sauce table spoon extravirgin olive tablesponos fresh tarragon chopped tablespoon tablespoon onion minced tablespoon sesame tablespoon sauce tablespoon spring onion finely chopped tablespoons ground cloves tablespoons ground ginger tablespoons all-purpose flour tablespoons bacon drippings tablespoons black pepper poons black pepper black pepper pepper pings 1228c inaka@tdl.comd 2 hrse Nonef Recipe: Marinated Tuna Ingredients: 6 tuna steaks, 6 to 8 ounces each 1/2 cup olive oil 2 tablespoons sherry-wine vinegar 2 tablespoons soy sauce 2 tablespoons rice vinegar 1 small shallot, minced 1 small clove garlic, minced 1 teaspoon minced cilantro 1/4 teaspoon minced ginger 1/4 teaspoon minced jalapeno 1 teaspoon sesame oil Method: 1. Wash tuna steaks and pat dry. Place in a shallow, non-aluminum pan large enough to hold them in one layer. 2. In a bowl, combine olive oil, sherry allot, minced 1 small clove garlic, minced 1 teaspoon minced cilantro 1/4 teaspoon minced ginger 1/4 teaspoon minced jalapeno 1 teaspoon sesame oil Method: 1. Wash tuna steaks and pat dry. Place in a shallow, non-aluminum pan large enough to hold them in one layer. 2. In a bowl, combine olive oil, sherry hallot, finely chopped 3 tbs/45ml fish sauce 1 tsp/5ml ground white pepper 1 tsp/15ml water 1 tsp/5ml finely chopped coriander leaf a 12281228 In a medium bowl, combine egg white, 1 tablespoon of the soy sauce, and 1 tablespoon cornstarch. Add chicken and toss to coat. Let stand 15 minutes. Meanwhile, in a small bowl, combine remaining soy sauce, 1 teaspoon cornstarch, sherry, vinegar, and sugar; set aside. In a large frying pan or wok heat oil over medium-high heat. Stir-fry cashews 1 minute; remove with a clotted spoon and drain on paper towels. Add chicken and stir-fry until opaque, 2 to 3 minutes; remove and set aside. Add ginger, scallions and water chestnuts; stir-fry 1 minute. Add chicken, green pepper and reserved seasoning sauce. Cook, stirring, until thickened. Add reserved cashews and serve over rice. 2/3 cup unsalted cashews 1 teaspoon grated fresh ginger 2 scallions, sliced 1 8-ounce can water chestnuts, drained and sliced 1 medium green pepper, cut into 1/2 inch diceK Chinese 0/0/1 son-in-law steamed kalua kalua kamikaze kaposztsalata karen's karen's pumpkin cheesecake katsupM kebabs kefta kentucky kentucky fried chicken ketchup fried chicken bamboo shoots supparot pineapple-fried chillies supparot pineapple-fried chillies supparot pineapple-fried pineapple-fried pparot pineapple-fried pple-fried ple-fried supparot pineapple-fried fried l'orientale lamb] Pastry for Double Pie CrustB Pies (Desserts)C ManyD^2 cups flour 1 teaspoon salt 2/3 cups plus 2 tabelspoons shortening 4-5 tablespoons cold water A]Cut shortening into flour and salt. Add water and stir into a ball. Cook Until golden brown. American`_2 cups flour 1 teaspoon salt 2/3 cups plus 2 tabelspoons shortening 4-5 tablespoons cold water #A<Bruce Maxwell (Originally from the Southern Living Cookbook) 20 mins.e 30 mins.f Mediumg Mediumm SRecipe: Pastry for Double Pie Crust Type: Pies (Desserts) Style: American Preparation Time: 20 mins. Cooking Time: 30 mins. Ingredients: 2 cups flour 1 teaspoon salt 2/3 cups plus 2 tabelspoons shortening 4-5 tablespoons cold water Method: Cut shortening into flour and salt. Add water and stir into a ball. Cook Until golden brown. pose flour 1 cup cake flour 1 1/2 Teasp salt Chiiled water about 1 cup Filling 3/4 C. Sugar 3/4 Pumpkin Puree 3 Egg Yolks 1 1/2 t. Cinnamon 1/2 t. Ground Mace 1/2 Ground Ginger 1/3 t. Salt 1 1/2 lbs. Cream Cheese (preferably natural) 6 T. Sugar 1 Egg (plus one additional yolk) Crust: Combine all ingredients and mix well, coating all the crumbs with butter. Pat crumb mixture firmly into bottom of a 9-Inch springform pan. Put into freezer to firm up. Filling: Mix sugar, pumpkin puree, 3 egg yolks, cinnamon, mace, ginger and salt. Then, set this mixture aside. Place cream cheese and sugar in bowl of mixer and mix until smooth. Then add eggs plus one yolk and the 2 tablespoons of heavy cream. Mix until smooth and then add the sifted cornstarch. Mix again, th The water I use is actually hot water. I turn the tap and let it go almost as hot as it can get. It needs to be fairly warm to activate the yeast. I was always paranoid about killing the yeast and used water that was too cold and so the dough didn't rise enough. So go ahead and use hot water. Add the yeast to the water with 3 tablespoons of sugar and stir it around a little. In about 30 seconds the whole thing should start to foam. If it doesn't you probably didn't use hot enough wa The instructions say to add the flour a little at a time. I don't bother - I just pour all the flour in. I figure if it's too stiff I'll add a little water, if it's too wet I'll add a little flour. Kneading is really important so knead it well. I figure that I shouldn't skimp on kneading the dough because it's good exercise for giving long massages right? So I try to do a hard knead for 15 minutes. By this time dough should be elastic with no crumbs of dry flour embedded in it. Put the cooked rice on a serving dish and keep warm. In a wok or frying pan heat the oil until a light haze appears. Add the garlic and cook until golden brown. Add the chichen and stir-fry for a few seconds. Add the bamboo shoots and straw mushrooms and stir. Strring quickly after each addition, add the light soy, fish sauce, sugar, dark soy and stock (or water). Add more stock if the mixture becomes dry. Add 1 tbs/15ml of the flour and water mixture and stir until thoroughly blended to m ~ake a lightly th ickened sauce, adding a little more stock or flour/water mixture if necessary. Add the pepper and chopped spring onions, stir quickly and serve immediately over the cooked rice. This dish is a meal in itself, served on rice rater than as one of several dishes making up a full meal. Most of its ingredients can be found in cans so it makes a useful emergency meal. Highg Highm butter. Pat crumb mixture firmly into bottom of a 9-Inch springform pan. Put into freezer to firm up. Filling: Mix sugar, pumpkin puree, 3 egg yolks, cinnamon, mace, ginger and salt. Then, set this mixture aside. Place cream cheese and sugar in bowl of mixer and mix until smooth. Then add eggs plus one yolk and the 2 tablespoons of heavy cream. Mix until smooth and then add the sifted cornstarch. Mix again, th en add the vanilla and lemon extracts, and mix until the whole mixture is smooth. Now add the spiced pumpkin puree to the cream cheese mixture, and mix all together thoroughly. (The smooth texture depends on thorough mixing). Pour the cheesecake mixture into pan with the crust, and bake at 350 for almost 45 minutes or until the sides have risen. The center will still be somewhat soft. Remove from oven, cool to room temperature, then refrigerate until thoroughly chilled. Run a knife AmericanL Filling 3/4 C. Sugar 3/4 Pumpkin Puree 3 Egg Yolks 1 1/2 t. Cinnamon 1/2 t. Ground Mace 1/2 Ground Ginger 1/3 t. Salt 1 1/2 lbs. Cream Cheese (preferably natural) 6 T. Sugar 1 Egg (plus one additional yolk) 2 T. Heavy Cream 1T. Cornstarch (sifted) 1/2 t. Vanilla Extract 1/2 t. Lemon Extract Crust 3/4 Graham Cracker Crumbs 1/2 C. Ground Pecans 1/4 C. Brown Sugar 1/4 C. Granulated Sugar 1228c inaka@tdl.comd 1 Houre 1 Hourf Highg Highm Recipe: Karen s Pumpkin Cheesecake Ingredients: Filling 3/4 C. Sugar 3/4 Pumpkin Puree 3 Egg Yolks 1 1/2 t. Cinnamon 1/2 t. Ground Mace 1/2 Ground Ginger 1/3 t. Salt 1 1/2 lbs. Cream Cheese (preferably natural) 6 T. Sugar 1 Egg (plus one additional yolk) 2 T. Heavy Cream 1T. Cornstarch (sifted) 1/2 t. Vanilla Extract 1/2 t. Lemon Extract Crust 3/4 Graham Cracker Crumbs 1/2 C. Ground Pecans 1/4 C. Brown Sugar 1/4 C. Granulated Sugar Method: Crust: Combine all ingredients and mix well, nutmeg onion powder paprika pepper saltN taste superfine sugarG vanilla vanilla extract water white creme minthe worcestershire sauce worcestershire sauce sauce stershire sauce ershire sauce water cottage could couple courgettes/zucchini course cousin cousin cousin ousin couteau medium potatoesx medium onions medium large potatoes diced medium potatoes diced medium potatoes peeled diced medium sweet peppers roasted medium tomatoes chopped minced garlic cloves pandan onionschopped medium-size potatoes slices carrots julienned slices bacon strips slices zucchini julienned ounces butter softened ounces carrots julienned tablespoon sauce tablespoon sauce optional tablespoon flour tablespoon flour teaspoons cornstarch dissolved tablespoon fresh ginger chopped tablespoon fresh lemon juice tablespoon fresh juice tablespoon fresh oregano tablespoon fresh parsley chopped\ tablespoon fresh green chile choice minced tablespoon fresh summer savory tablespoon fresh thyme tablespoon garlic powder tablespoon green onion chopped tablespoon ground cumin tablespoon icing sugar tablespoon instant espresso powder honey lemon Wd tips: I use a large oval china platter (like for a roast about 15 inches in length). I pretty much double the ingredients to make the presentation nice and generous. If I'm in a hurry, I buy ready-made guacamole instead of making my own (in this mix, it's hard to tell). I use refried beans instead of bean dip sometimes (takes about 1 1/2 cans). I use chopped green stuffed olives instead of ripe olives, beca use we like them better. Don't assume more than the proper proportion of sour cream/mayo mixture is better...that layer will get too soft and the platter will get messy. This is a real crowd-pleaser and will serve as appetizer for about 10-15 people. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ emmental enabling enabling prepare advance enchilada ilada english recipe english recipe enjoy enoughk enough fettucini noodles servings enough enough vegetable enrich entire entitled envelope environ epaule| epaule mouton 500g| epaules epluchee equal equally equipment equis equivalent eraser escarole escoffier espagnole espresso essential Cook the rice. The usual way - but to get it dry, fluffy and light (not at all sticky).. Skin the eggplant and chop it into cubes; sprinkle lemon juice on the the cubes (+ some salt) and let sit for 30 mins or so. In a large saucepan, heat some oil and when hot, toss the spices in and fry for 2-3 mts.. When the color had changed dark, use a slotted spoon and toss the contents into a plate lined with a paper napkin (this will drain out the oil sticking to the spices). Add some oil to the pa n and when hot, toss the coconut in and keep stirring until the coconut becomes brown/golden. Remove in a manner similar to the spices. To the pan, add some oil and when hot, add the soaked eggplant cubes and stir until 75 Remove the eggplant and keep in a warm container. In a blender (or coffee grinder), blend the spices and coconut until you have a powder. In a pot, boil 1/4th cup water, lotsa lemon juice, 1/2 tsp turmeric and some salt. Into the cooked rice, toss the contents of the pot cider vinegar coarsely chopped garlic coffee liqueur cognac water confectioners sugar cooked shrimp minced cooking olive coriander seedsV cornstarch crab-boil spices cream crunchy peanut butter currant jelly melted cooled curry sauce portuguese sauce diagonally sliced green onions dijon mustard dijon style mustardV dried currants dried tomatoes packed drained choppedT bread crumbs vermouth style mustardV dried currants pastry double crust brisee patted patties pattypan peach peaches pealed peanot peanot frying peanutV peanut butter peanut sauce peanut sauce ingredients peanuts peanuts creamy peanuts chunky peanut butter peanuts chunky peanut butter eanuts creamy peanuts creamy creamy 2 pounds medium-size-red-skinned potatoes 6 tablespoons flaked drained canned white meat tuna 1 1/2 teaspoons plus 2 tablespoons white wine vinegar 6 tablespoons extra-virgin olive oil 3 hard-boiled eggs, peeled 1/3 cup thinly sliced onion 2 tablespoons minced fresh parsley Cook potatoes in large pot of boiling salted water until tender, about 35 minutes. Cool. Peel potatoes and cut into 1/4-inch-thick rounds. Combine tuna and 1 1/2 teaspoons vinegar in small bowl. Whisk oil and remaining 2 tablespoons vinegar in another small bowl; add 1 hard-boiled egg yolk and mash. Season vinaigrette with salt and pepper. (Potatoes, tuna and vinaigrette can be made 6 hours ahead. Cover separately; chill. Rewhisk vinaigrette before continuing.) Thinly slice remaining 2 egg e pesto. Retie the two halves of the roast together. Mix together the honey, soy sauce, and garlic salt. Line a baking pan with heavy duty foil--enough to cover the roast. Set the roast inside the foil-- CRUST 2 cups flour 1/2 cup shortening 1/4 cup lard 1/4 cup scraped suet water FILLING 1 1/4 lbs coarsely ground beef 4 medium potatoes, diced 1 large onion, chopped 1/4 cup rutabaga (swede), diced 1 carrot, diced salt and pepper (1) Put the flour in a bowl and cut in the shortening, lard, and suet. Add just enough water to make a soft dough. (2) Divide the dough into four parts and roll out each piece into a circle about the size of a dinner plate. (3) Crumble the meat into a bowl and stir in the potatoes, onion, rutabaga, and carrot. (4) Divide the mixture into four parts, putting some on one side of each piece of dough. Sprinkle generously with salt and pepper. (5) Fold the pastry over the fillin slightly beaten egg. 1228c inaka@cap.or.jpd 30 mins.e 25 mins.f Highg Highm Upper Michigan PastiesB Pies (Meals)C ds the contents of the pot and stir. The rice should take on the color of the turmeric. Now, add the contents of the blender. The rice should take the color of the spice-mix and here and there, you can see a glimpse of the yellow turmeric color. Squeeze lemon onto the eggplant; let sit for 1-2 mts; toss the eggplant into the rice and stir. Taste a bit; if you need salt, add. If y teaspoon vanilla teaspoon vinegar teaspoon worcestershire sauce olive basil course ground pepper crushed caraway seeds dried marjoram sauce allspice asafetida clove garlic baking powder baking basil black pepper cayanne pepper chile powder chinese 5-spice chopped garlic taste cinnamon crushed pepper flakes dried chili flakes cayenne dried parsley dryed oregano paprika thyme chili powder dryed oregano dryed oregano black white pepper white pepper driedR dried fresh chillies dried dilla dried pepper sesame seeds dried rosemaryu drinking sesame seeds sesame seeds Mediumm Recipe: Lemon, Garlic, and Pepper wings Ingredients: 2 1/2 pounds wings, trimmed and separated 1/2 cup lemon juice 5 teaspoons garlic powder 1 tablespoon black peppercorns 2 teaspoons salt 1/4 cup olive oil Method: Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature. Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serveB Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ six months or after 12 months. The strained ketchup should be put into small bottles BGwith new corks.Variation: Pack a few slices of ripe tomato in each jar. Lemon teaspoons salt@ packed brown sugar@ sugar@ 12-ounce package chocolate chips@ grape leaves@ 28-ounce whole tomatoes undrained@ package cream cheese temperature@ package cream cheese softened@ cream cheese@ bouillon cube@ bunch green onion matchstick@ boiling water@ white wine@ green olives pimentos chopped fine@ sugar@ vinegar@ alaska salmon@ capsicum green pepper sliced@ chicken bouillon cube@ clove garlic chopped@ cooked quarter@ liter sugar@ all-purpose flour@ broth@ liter sugar@ broth@ ground cardamom ground cardamom ground allspice ground allspice @A"Fried Rice with Prawn and ChilliesB RiceC 2 tbs/30ml oil 2 garlic cloves, finely chopped 2 small red chillies, finely chopped 4 oz/120g peeled prawns 1 tbs/15ml fish sauce 1/4 tsp/1-2ml sugar 1 tbs/15ml light soy sauce 1 lb/450g/2.5 cups cooked rice ml dark soy sauce 3 tbs/45ml stock/broth or water (or more if necessary) 1 tbs/15ml flour mixed with 2 tbs/30ml water(this is probably more than you will need) a shaking of ground white pepper 1 spring onion/scallion, coarsely chopped 1228c inaka@cap.or.jpd 20 mins.e 20 mins.f Mediumg Highm @A"Fried Rice with Prawn and ChilliesB RiceC 2 tbs/30ml oil 2 garlic cloves, finely chopped 2 small red chillies, finely chopped 4 oz/120g peeled prawns 1 tbs/15ml fish sauce 1/4 tsp/1-2ml sugar 1 tbs/15ml light soy sauce 1 lb/450g/2.5 cups cooked rice 1 tbs/15ml flour mixed with 2 tbs/30ml water(this is probably more than you will need) a shaking of ground white pepper 1 spring onion/scallion, coarsely chopped 1 lb/450g/2cups cooked rice 2 tbs/30ml oil 2 garlic clovers, finely chopped 4oz/120g boneless chicken, finely sliced 2oz/60g bamboo shoots, sliced 2oz/60g straw mushrooms, halved 1 tbs/15ml light soy sauce 2 tbs/30ml fish sauce 1 tsp/5ml sugar1 tbs/15ml dark soy sauce 3 tbs/45ml stock/broth or water (or more if necessary) 1 tbs/15ml flour mixed with 2 tbs/30ml water(this is probably more than you will need) a shaking of ground white pepper 1 spring onion/scallion, coarsely chopped 1228c inaka@tdl.comd 20 mins.e 20 mins.f Mediumg Highm white bread flour white flour barley emmental gruyere cheese butter leaves butter leaves cheese butter uyere cheese butter uradA hungarian paprika reserved starter recipe reserved oil-packed tomatoes using usual usual/dark/light usually valley valley In a work or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown. Add the chillies and the prawns and stir quickly. Add the fish sauce, sugar and soy sauce;stir and cook for a few seconds until the prawns are coo ked through. Add the cooked rice and stir thoroughly. Add the onion, sweet pepper, white pepper and spring onion and stir quickly to mix. Turn onto a serving dish and garnish with the coriander leaves. 1/2 small onion, slivered 1/2 red or green sweet pepper, slivered 1/2 tsp/2.5ml ground white pepper 1 spring onion/scallion,green part only,slivered into 1in/1.5cm lengths coriander leaves, to garnish turchi turkey turkish turkish filled pastries boerek turkish filled pastries boerek turnip ricer ricotta riesling rigatoni rimmed rimmed rimmed 16-ounce tomatoes including juice 16-ounce black beans rinsed drained ounce-can packed drained flour buchweizen wheat flour flakes salt] chunk parmigianno reggiano cheese bayleavesa drops sauce drops favorite sauce onionsa peppercorns taste roasted walnuts sprigs fresh crushed dried garnish straw mushrooms little chopped ginger straw mushrooms ushed dried garnish straw mushrooms crushed dried garnish to serve at table. Spiedies are best eaten on large sliced hunks of French or Italian bread; the accepted method is to grasp the bread in one hand, place the skewer inside it, and pull the skewer out, leaving the spiedies inside the bread. (Certainly, it saves time!) Kids, however, often prefer to eat them right off the skewer. Leftovers (if any) keep well in the fridge for several days. KThis recipe will marinate anywhere from one to three pounds of meat. 8 bay leaves (crumbled up) 4 tsp oregano 8 sm cloves of fresh garlic, minced 1/2 C lemon juice 1/2 C salad oil or fruity olive oil (preferred) 3/4 C vinegar (any variety) 1 tsp pepper 3 tsp salt (or to taste) (If using lamb, try adding a couple of mint leaves) fruity olive oil (preferred) 3/4 C vinegar (any variety) 1 tsp pepper 3 tsp salt (or to taste) (If using lamb, try adding a couple of mint leaves) 1228m 121129k 0/0/1 hour@ mins@ none@ mins@ mins@ mins@ hour@ medium 1. Beat the butter together with the sugar until white and creamy. 2. Add the brandy, beaten egg and then the flour, soda, salt and ground almonds. 3. Knead well and then form into egg-shaped balls. 4. Flatten onto a greased baking tray and bake in a moderate oven(150C/3250F/gas mark 4) for 20 minutes until firm, crisp and slightly golden 5. Sprinkle with rose water, if available, and dust with the icing sugar. Greek` 8 oz butter 4 oz sugar 1 lb plain flour 4 oz ground almonds 1 free-range egg yolk 1/2 tbsp brandy 1/2 tsp baking soda 4 oz icing sugar 1228c inaka@tdl.comd 20 mins.e 20 mins.f Mediumg Mediumm Kung Pao PorkB PorkC 3/4 pound lean pork, cut into 1/2 inch cubes 3 tablespoons soy sauce 2 tablespoons lemon juice 2 tablespoons sugar 2 teaspoons cornstarch 1/4 teaspoon crushed red pepper 2 cloves minced garlic 2 tablespoons oil For the pesto, place all ingredients except the oil in a blender. With the blender on high add the oil in a steady stream until all is liquified. Set aside. Untie the roast so that there are now two pieces. Using a sharp boning knife or utility knife and starting approximately 1" from the end of the piece of roast, make a cut from one end to the other ending about 1" from the othe end of the roast. Make the cut so that it is in about 1/2" from the edge and goes in a circular manner to the other edge of the roast. When the roast is finished cooking and you slice it, the cuts (which will be stuffed) make a circle inside each piece of roast--hope that helps see how to cut the roast. Make the cut on both halves of the roast. Stuff the cuts with the pesto- use all the pesto. Retie the two halves of the roast together. Mix together the honey, soy sauce, and garlic salt. Line a baking pan with heavy duty foil--enough to cover the roast. Set the roast inside the foil--do olive oil butter 500 g of chopped lamb ( no bones) 1 onion 1 piece of fresh ginger root ( about 2,5 x 2,5 cm ) 1 piece of cinnamon (about 5 cm ) a touch of saffron ( just for the colour ) 200 g of dried fruits 25 g of sesame seed salt and freshly grinded black pepper to taste easpoon salt freshly ground pepper to taste Method: Pour the boiling water over the bulgar wheat and let stand, covered for 2 hours until the wheat is light and fluffy. Drain the water by putting the wheat i Kn a strainer. Combine the wheat, chick peas and the other ingredients and chill for one hour Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ----- stalk celery trimmed finely chopped stalk celery llion trimmed finely chopped stalk celery trimmed slivered 1in/2.5cm stalk celery kibba kibbeh kolbasz^ kourabiedes kourabiedes almond cakes kratiem krumpli kuchen lamb] barley atore cciatore tblsp tblsp melted tblsp olive tblsp peanut tblsp regular low-salt sauce tblsp sherry something similar tblsp shredded bamboo shoots tblsp shredded cloud tblsp sliced green onions tblsp sauce tblsp sugar tblsp tamarind sauce tblsp tomato ketchup marsala white sherry white white chicken broth chicken broth white chicken broth chicken broth frying chicken fully banana ground black pepper ground white pepper garlic clove garlic clove finely chopped garlic clove minced garlic clove peeled garlic clove thinly sliced garlic clovefinely chopped bunch watercress trimmed washed chopped graham cracker crust opped chopped trimmed washed chopped hinly sliced 20 mins.e Nonef Recipe: Tropical Fruit Salsa Ingredients: 1 firm-ripe mango, peeled and diced 1 cup each diced fresh pineapple and diced honeydew 1/2 cup diced red bell pepper 1/3 cup seasoned rice wine vinegar 2 tblsp minced fresh cilantro 1/2 tsp crushed red pepper flakes Method: In a bowl, mix mango, pineapple, honeydew, bell pepper, vinegar, cilantro, and red pepper flakes. Makes 3 1/2 cups. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This B recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ l.com/~inaka/inakasoft/ American Mexican` 1 firm-ripe mango, peeled and diced 1 cup each diced fresh pineapple and diced honeydew 1/2 cup diced red bell pepper 1/3 cup seasoned rice wine vinegar 2 tblsp minced fresh cilantro 1/2 tsp crushed red pepper flakes a 1228c inaka@cap.or.jp 1 can (12 1/2 oz) tuna 1 can (6 1/2 oz) tuna 2 8-oz packages cream cheese 1 tablespoon lemon juice 1/4 cup chopped black olives 1/2 cup chopped walnuts 1/4 teaspoon salt 1 1/2 teaspoons dry mustard 1/2 teaspoon pepper 1/2 teaspoon thymea 1228c inaka@tdl.comd 10 mins.e Nonef Highg Highm Recipe: Tuna Spread Ingredients: 1 can (12 1/2 oz) tuna 1 can (6 1/2 oz) tuna 2 8-oz packages cream cheese 1 tablespoon lemon juice 1/4 cup chopped black olives 1/2 cup chopped walnuts 1/4 teaspoon salt 1 1/2 teaspoons dry mustard 1/2 teaspoon pepper 1/2 teaspoon thyme Method: Mix cream cheese and tuna. Add remaining ingredients. Place in mold and refrigerate. Unmold and garnish with parsley, cherry tomatoes, lemon slices and pimento. Additional Notes (if any): Recipe From: inakaB @tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ blend blend blender until crumbly blended blender blossom blue-veined blueberries boiledY boiling[ boiling water bonet boneless boneless/skinless terry terry tan's straits chinese cookbook texas chile-heads recipe collection strawberry berry Combine pork and 2 tablespoons soy sauce; refrigerate 30 minutes. Combine remaining tablespoon soy sauce,, lemon juice, sugar, cornstarch, crushed pepper, and 1/4 cup water. In wok or large skillet stir-fry pork and garlic in hot oil 3 minutes, or until tender. Add bell pepper and onion; stir-fry 3 minutes. Add cornstarch mixture; cook and stir until slightly thickened. Add peanuts. GZ1 small red bell pepper, chuncked 1 small onion, chuncked 3/4 cup unsalted roasted peanutsK Chinese .3/4 pound lean pork, cut into 1/2 inch cubes 3 tablespoons soy sauce 2 tablespoons lemon juice 2 tablespoons sugar 2 teaspoons cornstarch 1/4 teaspoon crushed red pepper 2 cloves minced garlic 2 tablespoons oil 1 small red bell pepper, chuncked 1 small onion, chuncked 3/4 cup unsalted roasted peanuts inaka@tdl.com 15 mins.e 10 mins.f Mediumg Mediumm chili sauce chopped walnuts distilled vinegar sugar honey ketchup parmesan cheese grated cream sauce sugar coconut walnuts coarsely chopped water water opped water hopped water water walnuts coarsely chopped water white sugar peeled fresh ginger stick chilled unsalted butter pieces sticks butter divided small salmon drained ground black pepper almonds blueberries bread crumbs brown sugar butter butter sugar@ pound sprouts@ teaspoon salt@ 30cc@ fresh boneless chicken breast halves@ apples sliced@ fresh sprouts@ cloves garlic@ shredded mozzarella@ large beaten@ green onions@ chicken pieces@ extra chuck chili grind@ medium potatoes@ ounces cola@ ounces white bread crumbs@ ounces coffee@ tomatillos@ quarts liters vinegar@ salmon steaks@ strips bacon fried crumbled@ tablespoons butter@ tablespoons green pepper chopped@ tblsp butter@ flour@ lour@ peel@ peel@ teaspoons grated lemon peel@ lemon peel@ teaspoons grated lemon peel@ wine@ Lamb And Barley SoupB SoupsC 1 tablespoons vegetable oil 2 1/2 pounds meaty lamb neck bones 10 cups water 1/2 small cabbage, chopped 2 carrots, peeled, chopped 1 large onion, chopped 1/2 large rutabaga, peeled, chopped 2/3 cup pearl barley, rinsed _Heat oil in heavy large pot or Dutch oven over high heat. Add lamb bones; saut until dark brown, about 10 minutes. Add remaining ingredients. Bring to boil. Reduce heat to medium; simmer until lamb, barley and all vegetables are tender and soup is thick, stirring occasionally, about 1 hour 30 minutes. Remove bay leaves. Season with salt and pepper. Gj3 tablespoons instant beef bouillon granules 2 teaspoons dried thyme 2 bay leaves Pinch of ground allspiceK American epper, chuncked 1 small onion, chuncked 3/4 cup unsalted roasted peanuts inaka@cap.or.jp 15 mins.e 10 mins.f Mediumg Mediumm morsels mozarella mozzarella mozzerella mozzerella cheese muffins mulato mungW mushroom mushroomsT 400 g/14 oz lean pork, 200 g/8 oz smoked sausage, 100 g/4 oz smoked bacon, 1 kg/4 oz sauerkraut, 100 g/4 oz rice, 3 hardboiled eggs, 2 chopped onions, 200 ml/2 third pint sour cream, 1 teaspoon paprika, 1 tablespoon lard, salt Boil the rice in a slightly salted water and leave aside. Fry the onions until transparent, remove from the heat and season with paprika. Add the diced meat, stir well then braise for about 20 minutes. Spread about a third of sauerkraut in the bottom of a large fireproof dish, cover with half the rice, half the meat, then with slices of sausage and hardboiled egg. Build up in layers until all the ingredients are used up, the last layer being sauerkraut. Cover with sour cream and then with B thin slices of smoked bacon. Cover the dish and bake in a moderate oven (180 C/350 F). After 20 minutes remove the lid, bake a further 35-40 minutes until the rice has absorbed the gravy and the bacon is crisp. pitted black olives sliced diced ortega chiles large fennel lemon large onion diced tomato eggplantb eggplants 3 onions 1 lb ground chuck 2 garlic cloves, minced 1 cup barbeque sauce (I think I used K.C. Masterpiece) 1 cup water 1 tblsp chili powder 1 tsp black pepper 1/2 oz unsweetened chocolate, grated 1/2 tsp ground cumin 1/2 tsp turmeric 1/2 tsp allspice 1/2 tsp cinnamon 1/4 tsp ground cloves 1/4 tsp ground coriander 1/4 tsp ground cardamom 1 tsp salt tomato juice, as needed 9 oz spaghetti, cooked and buttered 1 16-oz. can kidney beans, heated 1 lb Cheddar cheese, B shredded Blend in blender until crumbly Method: Apple Layer: Toss apples with sugar flour lemon and cinnamon in medium bowl; place in pie shell. Pumpkin Layer: Combine eggs pumpkin evaporated milk sugar butter cinnamon nutmeg and salt in medium bowl pour over apples. Bake in preheated 375 oven for 30 min. Remove from oven sprinkle withCrumble topping. Return to oven and bake for 20 minutes or until custard isset. Additional Notes: Recipe From: inaka@tdl.com ----------------------- Gourmet February 1992 15 mins.e Nonef Highg Highm Recipe: Tuna Horserdish Dip Ingredients: a 6 1/2 ounce-can tuna packed in oil, drained well 3 tablespoons plain yogurt 2 tablespoons mayonnaise 2 tablespoons finely chopped onion 1 1/2 teaspoons drained bottled horseradish, or to taste 2 teaspoons finely chopped fresh parsley leaves cayenne to taste for sprinkling the dip if desired lightly toasted pita triangles Method: In a food processor pur e the tuna, the yogurt, the mayonnaise, the onion, the horseradish, the parsley, and salt a oons finely chopped onion 1 1/2 teaspoons drained bottled horseradish, or to taste 2 teaspoons finely chopped fresh parsley leaves cayenne to taste for sprinkling the dip if desired lightly toasted pita triangles Method: In a food processor pur e the tuna, the yogurt, the mayonnaise, the onion, the horseradish, the parsley, and salt a Americanuits. Well Julia Child's method of butterflying the leg is best in my opinion... Simply butterfly it (ie debone and cut large sections so they flop open and the whole piece of meat lays flat ~1.5 - 2" thick). Place dish or glass roasting pan to marinate with lotsa garlic (you can never have too much garlic), some ginger, rosemary - and I add a little soy sauce. You may off course vary the spices to your liking. Let sit for at least 2 hours. And here's the best part you can broil it or grillBd it and it cooks (to pink) in 15 - 20 minutes.. Let sit for 10 mins after cooking and slice down... American`FLeg of lamb lot of garlic some ginger and rosemary a little soy sauce 1228c inaka@tdl.comd 2 hrs & 30 mins.e 20 mins.f Highg Mediumm beerR tablespoons italian parsley chopped tablespoons ketchup tablespoons light cream tablespoons mayonnaise tablespoons vegetable tablespoons minced fresh parsley leaves tablespoons minced parsley tablespoons minced parsley tablespoons minced parsley eaves sesame tblsp fresh juice taste@ tblsp white vinegar@ tbs/45ml stock/broth1 tbs/15ml light saurce@ finely minced chicken white sugar 125ml accompaniment accompanying according acorn across actingN active actually adapted lemon juice added added added lemon juice juice juice lemon juice juice teaspoon pepper pepper teaspoon pepper teaspoon pepper pepper pepper epper unsifted@ urad@ vanilla@ vanilla cream@ vegetable vegetable vegetable frying@ veggies@ vinegar@ virgin@ warm@ water@ water chestnuts@ weight@ when@ white@ white cornmeal@ white pepper@ whole@ whole-wheat@ wing@ without@ worchestershire@ would@ yield@ rchestershire@ would@ yield@ worth@ yellow split yellow split split yolks@ you're@ 1995@ jones pacific palisades california@ april 1993@ appetit@ candy@ carlson@ cocina@ cookbook julee rosso sheila lukins@ dawn@ dinner@ february 1995@ from@ charbonneau@ undiluted undrained unecessary unpeeled unpitted unsaltedU piece green ginger yards sausage casing chopped confectioners sugar flour unbleached unsiftedJ light brown sugar packed tioners sugar onfectioners sugar raisins raisins undiluted evaporated vegetable water white beans canned drained freshly grated horseradish all-purpose flour buttermilk~ coarsely chopped blanched almonds toasted lightly dried apricots firmly packed light brown sugar granulated sugar light cream half-and-half 1 1/2 Pounds Ground lean lamb 2 Tablespoons Grated onion 1 Teaspoon Paprika 4 Tablespoons Chopped parsley 1/4 Teaspoon Crushed dried hot peppers Salt to taste 1/4 Teaspoon Ground black pepper 1 Tablespoon Vegetable oil Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil and harissa sauce. Blend the mixture thoroughly by hand. Shape the mixture into 8 equal size patties similar to hamburgers. Heat the oil in a non stick skillet large enough to hold all of the patties. Two pans may be necessary. Add the patties to the skillet. Cook them over medium high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired. Drain on paper towels and serve withB the harissa sauce on the side. GA1 Teaspoon Ground cumin Harissa sauce 2 Teaspoons Chopped garlicK Middle Eastern occan Style With Harissa SauceB LambC Wash and stem mushrooms. Chop stems and reserve. Peel caps if desired. Melt butter and fry onion and chopped stems about 10 minutes. Add remaining ingredients except bread crumbs and mix well. Stuff caps and top with bread crumbs. Bake at 425 degrees approximately 15 minutes. American` 12 large mushrooms 3 tablespoons butter 1/2 tablespoon finely chopped onion 1 1/2 tablespoons flour cream to moisten dash nutmeg 1/2 teaspoon chopped parsley salt and pepper buttered bread crumbs 1228c inaka@tdl.comd 30 mins.e 15 mins.f Mediumg Mediumm Stuffed SquashB VegetablesC 1 large spaghetti squash 1 cup dried tomatoes (I use the dry ones, not packed in oil) 1/2 cup dried shiitake mushrooms (or porcini) 3 garlic cloves 1 cup bread crumbs (or whole stale bread) 1 cup fresh button mushrooms, chopped 1 Jerusalem artichoke, peeled and chopped 2 tsp basil optional roasted golden brown cracked black peppercorns Pies (Desserts)C 6Dd1 Graham Cracker pie crust 3 eggs3/4 c. sugar 3/4 c. sour cream 2 c. fresh or canned drained berries Chill the shell, then fill it with the following custard. Preheat oven to 325 degrees. Beat:3 eggs Add:3/4 c. sugar 3/4 c. sour cream 2 c. fresh or canned drained berries Bake the pie until the custard is firm, about 1 hour. It calls for adding the berries to the sour cream custard, but I think you could leave the berries out and add them as a topping after the pie has cooled.K American` 1 Graham Cracker pie crust 3 eggs3/4 c. sugar 3/4 c. sour cream 2 c. fresh or canned drained berries It calls for adding the berries to the sour cream custard, but I think you could leave the berries out and add them as a topping after the pie has cooled.a inaka@tdl.com 25 mins.e 1 Hourf Highg Highm Sour Cream BiscuitsB Breads & MuffinsC 4erry Pie Raw bread dough.(Homemade or Frozen - Thawed) (Also can use a raw pizza crust) Pesto (any kind including sun-dried tomato) Garlic and Herb Cheese Black Olives Ham Strips (can omit to make it vegetarian) Mozzerella Cheese 1228c inaka@tdl.comd 15 mins.e 30 mins.f Mediumg Mediumm Recipe: Stuffed Bread Ingredients: Raw bread dough.(Homemade or Frozen - Thawed) (Also can use a raw pizza crust) Pesto (any kind including sun-dried tomato) Garlic and Herb Cheese Black Olives Ham Strips (can omit to make it vegetarian) Mozzerella Cheese Method: Roll bread dough flat. Put ingredients, in order shown, onto dough. Roll jelly roll style, and place onto greased cookie sheet or into greased bread pan. Bake at 350 for 30 minutes. Be creative, add any ingredients to create your own sensational stuffed bread. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ 1228c inaka@tdl.comd Overnighte 20 mins.f Highg Highm Recipe: Spiedies- Shishkebab Ingredients: The Meat: Cut your choice of meat into cubes, about 1 1/2" or so. Boneless skinless chicken breast comes out very tender, but most meats (lamb, pork, beef, venison) will make fine spiedies. This recipe will marinate anywhere from one to three pounds of meat. 8 bay leaves (crumbled up) 4 tsp oregano 8 sm cloves of fresh garlic, minced 1/2 C lemon juice 1/2 C salad oil or fruity olive oil (preferred) 3/4 C vinegar (any variety) 1 tsp pepper omd Overnighte 20 mins.f Highg Highm (A"Spinach and Basil Pesto Pork RoastB PorkC 3-4 lbs boneless pork loin 2-3 tbs soy sauce 3 tbs honey garlic salt to taste (optional) spinach and basil pesto Pesto 1 cup firmly packed fresh spinach leaves 1 cup firmly packed basil leaves serving table, since the raw meat will leave all manner of unhealthy bacteria in it; reserve some of the marinade (or make a fresh batch) #A" the Chile-Heads Recipe Collection 30 mins.e 10 mins.f Mediumg Highm Recipe: Lamb Patties Moroccan Style With Harissa Sauce Ingredients: 1 1/2 Pounds Ground lean lamb 2 Tablespoons Grated onion 1 Teaspoon Paprika 4 Tablespoons Chopped parsley 1/4 Teaspoon Crushed dried hot peppers Salt to taste 1/4 Teaspoon Ground black pepper 1 Tablespoon Vegetable oil 1 Teaspoon Ground cumin Harissa sauce 2 Teaspoons Chopped garlic Method: Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil and harissa sauce. Blend t 1/4 Teaspoon Crushed dried hot peppers Salt to taste 1/4 Teaspoon Ground black pepper 1 Tablespoon Vegetable oil 1 Teaspoon Ground cumin Harissa sauce 2 Teaspoons Chopped garlic Method: Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil and harissa sauce. Blend t CakesC 8 fl oz olive oil 12 oz sugar 1 1/2 lb flour 12 oz currants pinch salt 1 orange, juice and rind 1 lemon, juice and rind 1 tbsp brandy 1 tsp baking soda cinnamon 1. Preheat the oven to 180C/325F or gas mark 4. 2. Beat the oil and sugar together. 3. Sift together the flour, salt, soda and cinnamon. 4. Slowly mix the dry ingredients and the juice into the oil mixture. 5. Roll the currants in a little flour and mix them in. 6. Add the rind and brandy, adding a little extra water if the mixture seems too thick. 7. Place in a greased baking tin, at least 8" in diameter and 3" deep, and bake in a moderate oven for about an hour. Greek` 8 fl oz olive oil 12 oz sugar 1 1/2 lb flour 12 oz currants pinch salt 1 orange, juice and rind 1 lemon, juice and rind 1 tbsp brandy 1 tsp baking soda cinnamon inaka@tdl.com 30 mins.e 1 Hourf Mediumg Mediumm Latigo Chili Stews SauerkrautB SauerkrautC 6or 30 minutes (or until soft) in boiling water. Drain and reserve soaking water. Combine rest of ingredients in a food processor or osterizer. Add the soaking water as you process really well until the mixture is the right consistency to drizzle and the sun-dried tomatoes are really broken up well. Arrange rounds of toasted baguettes on a platter and drizzle the tomato mixture over the tops. Serve as hors'd'ouvres or side dish. American 1 c boiling water 10 dried tomatoes 1 t drained capers juice of one fresh lemon or lime 1 t olive oil (or more if you prefer) 1/2 t salt (or more to taste )pepper to taste loaf of french baguette bread sliced 3/4-1thick and toasted under broiler, or in toaster oven 1228c inaka@cap.or.jpd 1 Houre 5 mins.f SauerkrautB SauerkrautC currant pieB Pies (Desserts)C Sautee several minced garlic cloves and several shallots in 2 to 3 tablespoons of butter. Add your peeled shrimp and cook until they just turn pink. Remove from pan with slotted spoon and set aside. Deglaze pan with about 1/2 cup dry white wine. Reduce to about half. Add about 1 cup heavy cream ( or half and half), several sprinkles white pepper and several teaspoons of Dijon mustard or more to taste. Simmer several minutes to reduce slightly. Add shrimp back to pan and toss with your B favorite cooked pasta. American`=Shrimp Garlic Shallots Butter White wine Cream Dijon mustard inaka@tdl.com 15 mins.e 10 mins.f Mediumm Shrimp New OrleansB AppetizersC 6DA1/3 C. Salad Oil 2 T. Vinegar 2 T. Prepared Mustard 1 t. Paprika _5 Lb Beef Brisket, Ground coarse 5 Lb Lean Venison, Ground coarse 1 Tbls Cumin, Ground Coarse 3 Tbls Cayenne Flakes 2 Lb Lean Pork, Ground Coarse 3 Cups Stewed Tomatoes,Chopped Coarse 3 Cups Tomato Sauce 1 Tbls Cumin, Ground 1 Cup Tomato Paste Heat a large cast iron pot. Add the oil to the hot pot. Add the meat, onions, garlic and peppers. Sautee until the meat is browned. Add the beer and tequila. Bring to a boil. Add the salt, pepper, vinegar, the first measure of cumin, all spice, tomatoes, tomato sauce and the cayenne flakes. Simmer for 1 hour. Add the second measure of cumin, the Tabasco sauce, tomato paste and the honey. Simmer for another hour. Add the third measure of cumin. Increase th heat to medium high. Cook for 10 mB'inutes, stirring frequently. Serve hot. Tomato & Capers SpreadB AppetizersC 1 c boiling water 10 dried tomatoes 1 t drained capers juice of one fresh lemon or lime 1 t olive oil (or more if you prefer) 1/2 t salt (or more to taste )pepper to taste loaf of french baguette bread sliced 3/4-1thick and toasted under broiler, or in toaster oven 1 c boiling water 10 dried tomatoes 1 t drained capers juice of one fresh lemon or lime 1 t olive oil (or more if you prefer) 1/2 t salt (or more to taste )pepper to taste loaf of french baguette bread sliced 3/4-1thick and toasted under broiler, or in toaster oven d cut the onion into eighths. Heat the oil in a large saucepan. Add the tomatoes and onion and fry for 5 minutes or until softened but not browned. Pour off excess oil and add the stock, salt, pepper and MSG. Bring to the boil and simmer for 30 minutes. Add the egg slowly, stirring constantly, until it separates into shreds. Chinese 8 Anaheim Chile Peppers,Stemmed, Seeded & Chopped Coarse 3 Onions, Chopped Coarse 6 ClovesGarlic, Minced 2 Tbls Cumin, Ground 1 Tbls All Spice 2 Tbls Salt 5 Tbls Peanut Oil 2 Tbls Tabasco Sauce 3 Tbls Honey 24 ozBudweiser Beer 1 Tbls Cider Vinegar 3 oz Tequila 4 Anchose Chile Peppers, Dried, Stemmed, Seeded & Minced American 5 Lb Beef Brisket, Ground coarse 5 Lb Lean Venison, Ground coarse 1 Tbls Cumin, Ground Coarse 3 Tbls Cayenne Flakes 2 Lb Lean Pork, Ground Coarse 3 Cups Stewed Tomatoes,Chopped Coarse 3 Cups Tomato Sauce 1 Tbls Cumin, Ground 1 Cup Tomato Paste 8 Anaheim Chile Peppers,Stemmed, Seeded & Chopped Coarse 3 Onions, Chopped Coarse 6 ClovesGarlic, Minced 2 Tbls Cumin, Ground latkes leaves leeks spices lehbour's lemak lemak lehbour's lemak lemak lemon bliss wings lemon buttermilk lemon chicken lemon chicken orange lemon coconut julienne lemon crumb lemon tartlets lemon flounder fillets lemon garlic pepper wings lemon ketchup lemon parsley white lemon pickle lemon lemon rosemary grilled chicken lemon snowbars lemon-herb lemon-herb roast lemon/lime lemon/lime butter lemony lemony potato wedges cubed salmon fillets smoked sausage sliced salmon fillets Ham LeuB StewC 4he oven to 425 degrees F. Cut the white from the leek into finger long strips. 2. Cook the leek strips in 3 quarts of salt water (3 tsp salt) to a rolling boil and let drip. 3. Rub out a heat resistant pan with half of the garlic clove and grease with 2 tbs butter. 4. Toast the bread crumbs golden brown in a pan on low heat with half of the remaining butter. 5. Layer the leek and bread crumbs into the pan, salt and pepper each layer, topping it off with leek. 6. Mix the cream aB nd egg yolks and pour over it, cover with the grated cheese. 7. Distribute the rest of the butter into small pats on top of it and toast for 20 minutes on the middle rack of the oven. German` 4 1/2 lbs leek 3 tsp salt 1 garlic clove 5 1/4 oz butter 3 1/2 oz bread crumbs white pepper 4 1/4 oz sour cream 2 egg yolks 3 1/2 oz gouda cheese a 1228c inaka@cap.or.jpd 45 mins.e 20 mins.f Mediumg Mediumm Ham LeuB StewC 1. Preheat the oven to 425 degrees F. Cut the white from the leek into finger long strips. 2. Cook the leek strips in 3 quarts of salt water (3 tsp salt) to a rolling boil and let drip. 3. Rub out a heat resistant pan with half of the garlic clove and grease with 2 tbs butter. 4. Toast the bread crumbs golden brown in a pan on low heat with half of the remaining butter. 5. Layer the leek and bread crumbs into the pan, salt and pepper each layer, topping it off with leek. 6. Mix the cream aB nd egg yolks and pour over it, cover with the grated cheese. 7. Distribute the rest of the butter into small pats on top of it and toast for 20 minutes on the middle rack of the oven. German` 4 1/2 lbs leek 3 tsp salt 1 garlic clove 5 1/4 oz butter 3 1/2 oz bread crumbs white pepper 4 1/4 oz sour cream 2 egg yolks 3 1/2 oz gouda cheese 1228c inaka@tdl.comd 45 mins.e 20 mins.f Mediumg Mediumm Chile-Heads Recipe Collection 30 mins.e 1 hr & 45 mins.f Highg Highm Recipe: Latigo Chili Ingredients: 5 Lb Beef Brisket, Ground coarse 5 Lb Lean Venison, Ground coarse 1 Tbls Cumin, Ground Coarse 3 Tbls Cayenne Flakes 2 Lb Lean Pork, Ground Coarse 3 Cups Stewed Tomatoes,Chopped Coarse 3 Cups Tomato Sauce 1 Tbls Cumin, Ground 1 Cup Tomato Paste 8 Anaheim Chile Peppers,Stemmed, Seeded & Chopped Coarse 3 Onions, Chopped Coarse 6 ClovesGarlic, M Coarse 3 Cups Stewed Tomatoes,Chopped Coarse 3 Cups Tomato Sauce 1 Tbls Cumin, Ground 1 Cup Tomato Paste 8 Anaheim Chile Peppers,Stemmed, Seeded & Chopped Coarse 3 Onions, Chopped Coarse 6 ClovesGarlic, M erve hot. filletsX fresh shrimp cleaned deveined ground turkey halibut chicken tiger shrimps boneless chicken onions diced finely potatoes sliced thick sliced peaches washed sliced peaches washed sliced peaches washed sliced washed sliced round steak extra flank steak cubed salmon fillets sliced mushrooms garnish smoked halibut tomatoes peeled seeded limes wedges litres water lobsters about pounds peppers onions sized tomatoes peeled medium baking potatoes unpeeled quarters medium peppers preferable medium brown onions onions large chunks Tomato Soup (Paradicsom Leves)B SoupsC 1/2 lb. good bacon, sliced and cut in small pieces 1 large onion, minced 1 large can of crushed of pureed tomato 32 oz. size 1 can of water 1/2 cup of celery, minced 1 Tbls. sugar a few peppercorns and salt to taste zSaute bacon in a soup pot, and drain off bacon fat. Saute minced onion and celery with bacon bits in pot till transparent. Add the can of tomatos and add one can of water. Add 1 Tbls. sugar, and peppercorns. Bring soup pot to low boil, and lower heat to simmer and let simmer about 45 min. or 1hour. Soup can contain broad noodles, or rice. precook these and add before serving. K Hungarian` 1/2 lb. good bacon, sliced and cut in small pieces 1 large onion, minced 1 large can of crushed of pureed tomato 32 oz. size 1 can of water 1/2 cup of celery, minced 1 Tbls. sugar a few peppercorns and salt to taste 1228c inaka@tdl.comd 25 mins.e 1 Hourf Highg Mediumm caviar cayanne cayenneR cayenne taste sprinkling desired celantro celebrate celeri celeriac celeryC celery stalks cellery center central cereal certain champagne champignons champagne fresh overnight varies weeks minsT mins] minute Make 1/2" slits in the top and sides of the leg of lamb about 1" apart. Slice enough garlic slivers to fill each slit, and push the garlic slivers completely into the slits. This should use 1-2 cloves of garlic. Chop up the remaining garlic, and combine with the oil, rosemary, and mustard to form a paste. Spread the paste evenly over the top of the lamb. Preheat oven to 425 Cook the lamb for 30-40 minutes at 425, then lower the oven to 375 and continue cooking for an additional 12 minuB7tes/pound for medium rare, 20 minutes/pound for medium. American`tLeg of lamb 1/4 cup olive oil 3-4 large cloves of garlic 2 tblsp Dijon mustard 3 tblsp chopped rosemary 1228c inaka@tdl.comd 20 mins.e 1 hr & 15 mins.f Mediumg Highm Lemon Bliss WingsB PoultryC 4 large cloves of garlic 2 tblsp Dijon mustard 3 tblsp chopped rosemary mushrooms mushrooms sliced muslin 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumg Mediumm Recipe: Salmon Pistou in Tomato Sauce Ingredients: 2 x Salmon steacks, 3 cm thick - (3/4 in) 2 x New-season onions, white- part only 36 x Basil leaves 4 x Very ripe tomatoes 6 x Cloves of garlic, inner- green parts removed 15 g Unsalted butter (1/2 oz) 1 x Sprig of fresh thyme 6 tb Olive oil Salt, pepper and cayenne Method: Pistou: put the basil, peeled garlic, olive oil and some salt and pepper into a liquidizer or foo leaves 4 x Very ripe tomatoes 6 x Cloves of garlic, inner- green parts removed 15 g Unsalted butter (1/2 oz) 1 x Sprig of fresh thyme 6 tb Olive oil Salt, pepper and cayenne Method: Pistou: put the basil, peeled garlic, olive oil and some salt and pepper into a liquidizer or foo . Drain well on absorbent paper. Serve hot with a sauce. tblsp chopped green onion tblsp chopped parsley tblsp cider white vinegar tblsp coarsely ground salted unsalted peanuts rucola chopped radish chopped walnuts cooking crumbled cheese cumin seeds syrup diced onion dried porcini mushrooms white extra-virgin olive finely minced onions firmly packed light brown sugar flour fresh juice fresh orange juice freshly grated parmesan cheese granulated sugar grated parmesan grated parmesan cheese grated parmesan cheese grated parmesan without wooden worcestershired worcestershire sauce sauce sauce norwegian pears philipino pizza polish russian scandinavia scandinavian singaporean spanish spread spread strawberries sugar pepper taste dried crushed thyme pepper dried rosemary finely shredded lemon rosemary thyme boullion granules extra chuck chili grind green chilis small cucumbers bottom round roast watermelon flank steak mushrooms leaves curly lettuce leeks white finely sliced lemons limes rinds skinless boneless chicken breast halves about chops potatoes medium potatoes chops potatoes potatoes chops potatoes medium large potatoes diced medium potatoes peeled diced medium sweet peppers roasted medium tomatoes chopped minced garlic cloves garlic these pandan oeufs onionschopped medium-size potatoes shitake mushrooms chopped 2 1/2 pounds wings, trimmed and separated 4 tablespoons soy sauce 4 tablespoons mirin or dry sherry 1/2 cup chicken broth juice and grated rind of 1 large lemon 3 tablespoons sugar 1/2 teaspoon salt 2 teaspoons water Mix soy sauce, sherry, broth, lemon juice & rind, sugar, salt, water, cornstarch, and sesame oil in a bowl. Heat skillet and add oil. Stir fry wings until fried on both sides. Add ginger and garlic to the frying wings. Lower temperature and continue to fry until cooked through. Add lemon seasoning liquid, and turn heat up to high. Continue stirring until liquid becomes a thick glaze. Transfer to a platter and serve. G{2 teaspoons cornstarch 1 teaspoon sesame oil enough vegetable oil to stir fry 3 teaspoons ginger 2 teaspoons garlic powder Chinese PoultryC 1/4 cup olive oil 3-4 large cloves of garlic 2 tblsp Dijon mustard 3 tblsp chopped rosemary a 1228m 0/0/1 ss WingsB Poultry minsL 1 chicken breast cut in strips Marinade: 1 tabs soy 1 tabs dry sherry Cornstarch (can add ginger and garlic) Finely chopped walnuts Cornstarch Marinate chicken. Coat with cornstarch, then walnuts. Heat deepfrying oil. Deep fry chicken. Make lemon sauce. Serve decorated with lemon zest. AsLemon sauce: 1/3 cup chicken broth 1/3 cup lemon juice a little sugar a little ginger lemon zest cornstarch mixture Chinese 1 chicken breast cut in strips Marinade: 1 tabs soy 1 tabs dry sherry Cornstarch (can add ginger and garlic) Finely chopped walnuts Cornstarch Lemon sauce: 1/3 cup chicken broth 1/3 cup lemon juice a little sugar a little ginger lemon zest cornstarch mixture 1228c Yan Can Cookd 25 mins.e 25 mins.f Mediumg Mediumm Lemon Chicken IIB PoultryC 4hickenB PoultryC taiwanese restaurant tablespoon chili powder tablespoon chopped fresh basil teaspoon dried tablespoon chopped fresh parsleyw tablespoon chopped garlic tablespoon chopped sauteed onion tablespoon cider vinegar tablespoon coarsely grated fresh ginger tablespoon coarsely ground black pepper tablespoon water necessary tablespoon cornstarch tablespoon cornstarch tablespoon sherry tablespoon cornstarch dissolved water tablespoon curry powder tablespoon blespoon espoon TE BRIS In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add the 2 tablespoons ice water, toss the mixture until the water is incorporated, adding the additional ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour. Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9-inch (1 quart) glass pie plat e. Crimp the edge decoratively and chill the shell for 30 minutes. Preheat the oven to 350 F. In a bowl whisk together the butter, the sugar, the buttermilk, the egg yolks, the flour, the vanilla, the zest, the salt, and the nutmeg and pour the filling into the shell. Bake the pie in the lower third of the oven for 20 minutes, reduce the temperature to 325 F., and bake the pie for 20 to 25 minutes more, or until the filling is set and golden. Let the pie cool on a rack and serve it at room flour sprigs fresh rosemary tablespoons white cloves garlic chopped finen baking powder cream tartar baking powder turmeric 3-1/2 3-1/2 frying chicken serving pieces equiv equiv serving pieces equiv equiv pieces equiv erving pieces equiv serving pieces equiv rving pieces equiv equiv ZFor crust 1 cup all-purpose flour 1 stick (1/2 cup) cold unsalted butter, cut into bits 1/4 cup confectioners' sugar For filling 2 large eggs freshly grated zest of 1 lemon (about 2 teaspoons) 5 tabs fresh lemon juice 3 tabs all-purpose flour 1 cup granulated sugar 1/2 teaspoon baking powder 1/2 cup finely grated unsweetened desiccated coconut* Make crust: Preheat oven to 350 With a pastry blender or in a food processor blend or pulse together flour, butter, and confectioners' sugar until mixture just forms a dough. With floured hands gently press dough evenly into bottom of a 9-inch-square baking pan. Bake crust 20 minutes, or until pale golden, and cool in pan on a rack. Make filling while crust is baking:In a medium bowl whisk together eggs, zest, and lemon juice. In a small bowl stir together flour, sugar, baking powder, a diumm Lemon Coconut Bars JulienneB CookiesC temperature or chilled. TE BRIS 1 1/4 cups all-purpose flour 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits 2 tablespoons cold vegetable shortening 1/4 teaspoon salt 2 tablespoons ice water plus additional if necessaryK American 1/2 stick (1/4 cup) unsalted butter, melted and cooled 1 cup sugar 1 1/2 cups buttermilk 4 large eggs yolks 4 tablespoons all-purpose flour 1 teaspoon vanilla 1 1/2 teaspoons freshly grated lemon zest 1/4 teaspoon salt freshly grated nutmeg to taste TE BRIS 1 1/4 cups all-purpose flour 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits 2 tablespoons cold vegetable shortening 1/4 teaspoon salt 2 tablespoons ice water plus additional if necessary 1228c inaka@tdl.comd 1 hr & 30 mins.e 50 mins.f Highg Highm Lemon ChickenB PoultryC 220 to 25 minutes more, or until the filling is set and golden. Let the pie cool on a rack and serve it at room 3 chicken leg quarters OR 2 whole boneless boobs 1/4 cup unsalted butter 1 clove garlic, minced 3/4 teaspoon salt 2 tablespoons oil 1/4 cup lemon juice Melt butter in skillet. Brown chicken on both sides; combine rest of ingredients and pour sauce over chicken. Cover tightly and cook over low heat about 40 minutes (for leg quarters) OR 20 minutes (for boneless boobs). Sprinkle chives on top before serving. GV2 tablespoon onion, minced 1/4 teaspoon pepper 1/4 teaspoon thyme fresh chopped chivesK American` 3 chicken leg quarters OR 2 whole boneless boobs 1/4 cup unsalted butter 1 clove garlic, minced 3/4 teaspoon salt 2 tablespoons oil 1/4 cup lemon juice 2 tablespoon onion, minced 1/4 teaspoon pepper 1/4 teaspoon thyme fresh chopped chivesa 1228c inaka@tdl.comd 20 mins.e 40 mins.f Mediumg Mediumm Lemon Coconut Bars JulienneB CookiesC lentilsq leonie's leonie's broiled salmon sauce lettuce lettuce dressing leves lime[ linguine linguine white sauce linguini linguini sauce linguini white sauce lippitt little little cheddar biscuits little dumpling dumpling little dumpling oberlandner rlandner oberlandner masala meat-pie-1 meatballs meatloaf mediterranea misconduct moroccan mounds mousse mozzarella mudra muffin muffins mushroom mushroomse inaka@tdl.comd 25 mins.e 35 mins.f Mediumg Mediumm Recipe: Vichyssoise Ingredients: 4 tablespoons unsalted butter 1 onion, chopped 4 leeks, white part only, finely sliced 2 stalks celery, chopped 2 medium potatoes, peeled and sliced 2 sprigs parsley 4 cups chicken broth 1 cup heavy cream 1 tablespoon finely chopped fresh chives salt and pepper Method: Melt butter in large saucepan; add the onion, leeks, and celery, and cook over low heat, stirring often, for 10-15 minutes, or until limp but not brown. Stir in the potatoes, parsley, a nd broth. Cook, partially covered, until the potatoes are tender, about 20 minutes. Put in blender. Return to pot and add cream and chives. Salt and pepper to taste. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tablespoons butter tablespoons capers tablespoons chopped parsley tablespoons extra-virgin olive tablespoons flour extra-virgin olive 4-ounce@ cloves garlic@ well-washed small pickling cucumbers@ fresh mushrooms@ table spoons tabasco@ 500g@ all-purpose flour divided@ anchovy fillets mashed@ purpose flour soft@ canned chipotle chilies minced@ eggs@ medium tomatoes sliced thin@ onions@ gelatin teaspoons@ slices white bread stale fresh@ tablespoons white wine@ olive 6--8@ 6--8@ canola wine@ ablespoons white wine@ tablespoons white wine@ blespoons white wine@ wine@ spoons white wine@ poons white wine@ nions@ tablespoons white wine@ tablespoons white wine@ candy canned` cannellini canner[ canner boiling water canning[ canning seals[ cannot canola caper capers cappelletti lletti cappelletti capres capres chopped cilantro chopped parsley chopped fresh parsley Lemon Crumb CakeB CakesC 2 cups all purpose flour 1 cup sugar 1/2 cup packed golden brown sugar 4 teaspoons grated lemon peel 3/4 teaspoon ground cinnamon 1/2 cup vegetable oil 2 tablespoons fresh lemon juice juice 3 tabs all-purpose flour 1 cup granulated sugar 1/2 teaspoon baking powder 1/2 cup finely grated unsweetened desiccated coconut* For frosting 1/2 stick (1/4 cup) unsalted butter, softened 1/2 cup confectioners' sugar 2 tablespoons hot water 1 teaspoon vanilla The lemon bars B at Julienne restaurant in San Marino, California, are the best I've ever eaten, and I'd love to have the recipe. Could you obtain it? Gourmet September 1995 45 mins.e 45 mins.f Highg Highm Lemon Crumb CakeB CakesC 2 cups all purpose flour 1 cup sugar 1/2 cup packed golden brown sugar 4 teaspoons grated lemon peel 3/4 teaspoon ground cinnamon 1/2 cup vegetable oil 2 tablespoons fresh lemon juice Peel and chop very ripe tomatoes into thumbnail size peices. Add salt and pepper to taste. Add eggs and mix well. Add flour 1/2 cup at a time, mixing well after each addition until you have a thick batter. Batter should pour from a spoon, but be thicker than pancake batter. Heat 1/2 inch vegetable oil in skillet over medium-high heat. Spoon batter into patties and fry until golden brown on each side. Remove from pan and drain on paper towel. American`R4 cups fresh tomatoes - chopped 2 eggs pepper flour vegetable oil for frying #A"FROM THE KITCHEN OF CATHY CARROLL: 10 mins.e 15 mins.f Tomato RefresherB BeveragesC 5D^2 1/2 C. Tomato Juice 3 T. Lemon Juice 1 t. Sugar 1/4 t. Celery salt 1 t. Worcestershire SauceF\Combine all ingredients; chill. Stir before serving. Float paper thin lemon slices on top.K AmericanL teaspoon salt\ teaspoon sweet paprika teaspoon tabasco teaspoon thyme teaspoon turmeric teaspoon vanilla teaspoon white pepper white pepper garlic powder ground allspice italian seasonings lemon pepper baking powder baking basil cayenne cayenne powder chili basil basil basil powder baking baking finely minced grated orange fresh ground pepper freshly grated ginger freshly ground black pepper Position rack in center of oven and preheat to 325 F. Lightly butter and flour 8-inch square glass baking dish. Stir flour, 1 cup sugar, brown sugar, lemon peel and cinnamon in large bowl to blend. Add oil and lemon juice and mix until flour is evenly moistened and mixture forms clumps. Set aside 1 cup of mixture for topping. Whisk sour cream, egg, vanilla, baking powder and baking soda in small bowl until well blended. Using electric mixer, add sour cream mixture to crumb mixture and beat [ until batter is smooth. Spread batter in prepared pan. Sprinkle reserved crumb mixture over top. Bake until tester inserted into center of cake comes out clean, about 40 minutes. Transfer pan to rack and cool. (Can be made 1 day ahead. Cover with foil; Store at room temperature.) Sift powdered sugar over top of cake. Cut into squares and serve. knorrs knotted konbu kosher krispies sugar water water labneh lakes lamb] bruised Combine all ingredients except the capers in a saucepan. Bring to a boil over moderate heat stirring constantly. Reduce heat and simmer for 10 minutes. Stir in capers. Serve hot or cold. Italian` 2 6 oz cans tomato past 1 cup beef broth 1 tsp caper juice 1 tblsp Worcestershire sauce 1 tsp salt freshly ground black pepper dash of cayenne pepper 2 tblsp capers 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumm Recipe: Tomato & Caper Sauce Ingredients: 2 6 oz cans tomato past 1 cup beef broth 1 tsp caper juice 1 tblsp Worcestershire sauce 1 tsp salt freshly ground black pepper dash of cayenne pepper 2 tblsp capers Method: Combine all ingredients except the capers in a saucepan. Bring to a boil over moderate heat stirring constantly. Reduce heat and simmer for 10 minutes. Stir in capers. Serve hot or cold. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------ nd coconut and whisk into egg mixture. Pour filling onto crust, spreading evenly, and bake in middle of oven until filling is pale golden and set, about 25 minutes. Cool confection in pan on rack 30 minutes. Make frosting In a bowl with an electric mixer beat together butter and confectioners' sugar until light and fluffy and add hot water and vanilla, beating until thick and glossy. Spread frosting evenly on cooled filling and chill until frosting is set. Cut confection into 2-inch squareC s. Makes about 16 bars For frosting 1/2 stick (1/4 cup) unsalted butter, softened 1/2 cup confectioners' sugar 2 tablespoons hot water 1 teaspoon vanilla The lemon bars at Julienne restaurant in San Marino, California, are the best I've ever eaten, and I'd love to have the recipe. Could you obtain it? American at a time, mixing well after each addition until you have a thick batter. Batter should pour from a spoon, but be thicker than pancake batter. Heat 1/2 inch vegetable oil in skillet over medium-high heat. Spoon batter into patties and fry until golden brown on each side. Remove from pan and drain on paper towel. You may need to adjust the salt, sugar and water as I find the taste varies with the brand of coconut milk used. Serve with extra chilis and white rice. 2 boneless chicken breast - cut up bit sized 2-3 stalks of lemon grass - cut up into 2" pieces and separated 6 pieces of dried galangal 1 can coconut milk 2 Tblsp sugar 2 tsp salt 1 tsp dried crushed red chilis (optional) 7 cups water Gourmet September 1995 45 mins.e 45 mins.f Highg Highm Recipe: Lemon Coconut Bars Julienne Ingredients: For crust 1 cup all-purpose flour 1 stick (1/2 cup) cold unsalted butter, cut into bits 1/4 cup confectioners' sugar For filling 2 large eggs freshly grated zest of 1 lemon (about 2 teaspoons) 5 tabs fresh lemon juice 3 tabs all-purpose flour 1 cup granulated sugar 1/2 teaspoon baking powder 1/2 cup finely grated unsweetened desiccated coconut* For frosting 1/2 stick (1/4 cup) unsalted butter, softened 1/2 cup confectioners' sugar 2 tables you obtain it? Gourmet September 1995 45 mins.e 45 mins.f Highg Highm s, zest, and lemon juice. In a small bowl stir together flour, sugar, baking powder, a *Rinse tomatillos; arrange in a single layer on a baking sheet and roast in a 500 oven until slightly singed (about 15 minutes). Let cool. In a blender or food processor, whirl tomatillos with cilantro and chile. Stir in broth and lime juice; season to taste with salt, if desired. Makes 3 cups. Mexican` 1 1/4 pounds tomatillos, husks removed 1/3 cup chopped fresh cilantro 1 jalapeno, serrano or ohte rsmall hot chile, stemmed 3/4 cup chicken broth 1/3 cup lime juice salt (optional) 1228c inaka@tdl.comd 15 mins.e 15 mins.f Mediumm Tomato & Caper SauceB SaucesC 2 6 oz cans tomato past 1 cup beef broth 1 tsp caper juice 1 tblsp Worcestershire sauce 1 tsp salt freshly ground black pepper dash of cayenne pepper 2 tblsp capers liced. prawns, deveined, shelled leaving tail fish slices squid, cross with knife. big green chillies coriander 1228c inaka@cap.or.jpd 15 mins.e 10 mins.f Mediumg Medium stick unsalted butter_ almond extract baking powder baking basil crumbled bicarbonate cointreau triple crushed curry powder dijon mustard dried thyme fines herbes garlic powder grated lemon grated nutmeg grenadine ground clovesN ground lemon extract minces onion ovesN ground clovesN ground clovesN ground clovesN Lemon, Garlic, and Pepper wingsB PoultryC 2 1/2 pounds wings, trimmed and separated 1/2 cup lemon juice 5 teaspoons garlic powder 1 tablespoon black peppercorns 2 teaspoons salt 1/4 cup olive oil Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature. Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve. American` 2 1/2 pounds wings, trimmed and separated 1/2 cup lemon juice 5 teaspoons garlic powder 1 tablespoon black peppercorns 2 teaspoons salt 1/4 cup olive oil 1228c inaka@tdl.comd 25 mins.e 20 mins.f Medium American` 2 1/2 pounds wings, trimmed and separated 1/2 cup lemon juice 5 teaspoons garlic powder 1 tablespoon black peppercorns 2 teaspoons salt 1/4 cup olive oil a 1228c inaka@tdl.comd 25 mins.e 20 mins.f Medium onion chopped onion minced sweet onion halved lengthwise med-sized onion peeled chopped med-sized tomato peeled chopped peeled chopped medium avocado peeled halved` medium pureed medium chicken fryer medium cucumber peeled diced seeding optional medium ground medium jalapeno chili seeded chopped medium jicama peeled diced about medium onion medium onion chopped medium onion chopped medium onion diced medium onion finely chopped medium onion sliced medium onion thinly sliced medium onionminced medium potato medium sized eggplant medium sized green chilli cored seeded medium sized onion diced medium sized sweet pepper creama cream optional source sourdough sourdough feeder sourdough starter-initial recipe southernB sauce sauce onion powder sauce ginger sauce ginger sugar@ unsalted butter softened@ duck@ white@ frying chicken granny smith apple@ handful fresh chopped parsley@ jalapeno pepper minced finely@ jerusalem artichoke peeled chopped@ large tomato paste@ omato size@ size@ outer outer outside Whip egg yolks at high speed in mixer until doubled in volume, about 10 minutes. They will be pale-yellow in color. Meanwhile, place water in bottom of double boiler and heat until barely simmering. In another saucepan, bring sugar, lemon juice and butter to boil. When egg yolks are whipped, decrease mixer speed to medium. Gradually add hot suger-butter mixture, beating constantly. Place mixing bowl just above water level over simmering water. (Do NOT let bowl touch water) Whisk mixture co nstantly and cook until mixture is thick custard, consistency of sour cream, about 10 minutes. Immediately transfer to 3-cup mixing bowl. Stir in lemon zest. Cover with plastic wrap. Refrigerate until chilled. (Can be made few days in advance. Before using, stir well to smooth out consistency.) Up to 2 hours before serving, fill pre-baked shells with lemon curd. Refrigerate until serving time. British butter butter butter butter sauce butter shavings butter/black dried fresh brown sugar tamarind water olive flour butter tblsp curry powder tblsp fresh ginger olive parmesan cheese sauce sugar tamarind teasp spice powder teasp teasp teasp sugarW teasp vegetable olive teaspoons baking starter teaspoons chili powder teaspoons cornstarch teaspoons crushed basil leaves teaspoons curry powder teaspoons double-acting baking powder teaspoons drained bottled horseradish taste teaspoons mustard teaspoons mustard teaspoons mustard owder 1228c inaka@tdl.comd Overnighte 10 mins.f Recipe: Lemon Ketchup Ingredients: 6 limonspeeled1/3 cup (75 ml) salt 3 tablespoons (45 ml) shallotsfinely chopped 1 garlic clovefinely chopped 3 1/2 tablespoons (17 ml) ground mace 1 teaspoon (5 ml) whole clovescrushed 2 tablespoons (30 ml) ground ginger 1 teaspoon (5 ml) cayenne pepper 2/3 cup (150 ml) freshly grated horseradish 3 1/2 cups (825 ml) white vinegar Method: Cut off a piece from both ends of each lemon and rub in the salt. Rub the outsides of the lemons with salt. Put 1/2 tablespoons (17 ml) ground mace 1 teaspoon (5 ml) whole clovescrushed 2 tablespoons (30 ml) ground ginger 1 teaspoon (5 ml) cayenne pepper 2/3 cup (150 ml) freshly grated horseradish 3 1/2 cups (825 ml) white vinegar Method: Cut off a piece from both ends of each lemon and rub in the salt. Rub the outsides of the lemons with salt. Put Americanof ripe tomato in each jar. Lemon ato in each jar. Lemon sliced tomato sliced tomato liced tomato teaspoons sugar teaspoons tabasco sauce teaspoons unsalted butter teaspoons water teaspoons worcestershire sauce teasps raspberry brandy teaspoon vanilla thick lemon slices tightly packed grated lemon slivers garlic cloveQ sprigs young celery leavesQ horseradish vegetable tablespoons company's cookbook cookbook julee rosso sheila lukins rising flour self-raisingK self-rising semi-sweet semisweet semmelknodel separate separatedZ granny smith apple green pepper diced green pepper sliced green onion chopped green onion green pepper chopped green pepper green pepper seeded chopped green pepper sliced 1/2-inch pieces green tomato habanero dried crushed smoked handful sprouts fresh chopped twice handful flat-leaved fresh parsley handful fresh basil handful fresh basil leaves fresh basil leaves twice twice twice ndful sprouts fresh chopped twice iceberg lettuce bite-size cabbage garlic garlic coarsely chopped entire heaped tbs/20g roasted peanuts fresh tender leaves piece ginger piece ginger Rice 1 cup Oil 2 tbsp. Mustard Seeds 1 tsp. Urad Daal 1 tsp. Chana Daal 1 tsp. Cashews handful Raisins handful Turmeric pinch mixed vegs. 1 cup Lemon 1 Cook rice. Heat oil and add all other ingredients except for the lemon. Fry as appropriate Mix stuff in pan with rice. Squeeze the lemon and add the juice to the rice. Indian` Rice 1 cup Oil 2 tbsp. Mustard Seeds 1 tsp. Urad Daal 1 tsp. Chana Daal 1 tsp. Cashews handful Raisins handful Turmeric pinch mixed vegs. 1 cup Lemon 1 1228c inaka@tdl.comd 20 mins.e 20 mins.f rRecipe: Lemon Rice II Ingredients: Rice 1 cup Oil 2 tbsp. Mustard Seeds 1 tsp. Urad Daal 1 tsp. Chana Daal 1 tsp. Cashews handful Raisins handful Turmeric pinch mixed vegs. 1 cup Lemon 1 Method: Cook rice. Heat oil and add all other ingredients except for the lemon. Fry as appropriate Mix stuff in pan with rice. Squeeze the lemon and add the juice to the rice. 2 tablespoons unsalted butter 2 tablespoons lemon juice 3 tablespoons grated Parmesan cheese 1 1/2 teaspoons grated lemon rind 1/2 teaspoon paprika 1/8 teaspoon salt 1/4 teaspoon thyme 2 medium baking potatoes, unpeeled and cut into quarters 8Place butter in a 1-cup glass measure. Microwave until melted; add lemon juice. Combine next 5 ingredients.Brush potatoes with lemon mixture and sprinkle with cheese mixture. Arrange potatoes on plate and cover loosely with waxed paper. Microwave 15-18 minutes or until tender, rotating dish every 5 minutes. American` 2 tablespoons unsalted butter 2 tablespoons lemon juice 3 tablespoons grated Parmesan cheese 1 1/2 teaspoons grated lemon rind 1/2 teaspoon paprika 1/8 teaspoon salt 1/4 teaspoon thyme 2 medium baking potatoes, unpeeled and cut into quarters 1228c inaka@tdl.comd 20 mins.e 15 mins.f Mediumg Mediumm Lentil And Garlic SoupB SoupsC Mix all ingredients together in a non-metallic dish. Add meat, cover, and marinate in the refrigerator for at least 24 hours; stir occasionally. Olive oil will solidify when refrigerated, so remove the spiedies once or twice per day to allow the oil to 'melt', then stir. Spiedies can be left marinating for 2 to 5 days; some claim that they can be left for a week or more! (Longer marinating may help make beef & veal more tender.) Add more marinade if required. To Cook: Purists insist th at spiedies must be skewered, shishkebab style, and grilled on the barbecue for just a few minutes. Brush marinade on them occasionally. Do not overcook! The marinated meat (especially chicken) takes on a color that makes it difficult to tell when it's done. Health considerations suggest that you do *not* use leftover marinade on your spiedies at the serving table, since the raw meat will leave all manner of unhealthy bacteria in it; reserve some of the marinade (or make a fresh batch) minutes, or until the mixture is thick. Sitr in the butter and season with pepper, then pour the polenta into a buttered 9-inch-square shallow baking pan to cool. Cover and chill for at least 30 minutes. Invert the chilled polenta onto a board and cut it into eight squares. In a large nonstick skillet over medium-high heat, warm 3 tablespoons of the oil until hot. Add the polenta squares and cook for 2 to 3 minutes on each side, without browning them, until heated through. Transfer to a platter and keep warm. In a large skillet over medium-high heat, warm the remaining oil until hot. Reduce the heat to medium and add the mushrooms, garlic, thyme, salt, and pepper. Cook the mixture, stirring occasionally, for 5 to 7 minutes, or until the mushrooms are firm and the liquid has evaporated. Spoon over the polenta and garnish with th fresh thyme sprigs. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Co mutton cabbage nappa nappa cabbage chopped spinach natural naturally navyR necessary needed needed--at needles needles another sprig fresh rosemary basil needed potatoesI newbie niblets nicefor nicely niraY noires non-fat non-iodized[ nonni Stir together 1 Cup flour and 1/4 Cup powder sugar; Cut in butter till mixture clings together. Put into ungreased 8 x 2 baking pan. Bake at 350 for 10 to 12 minutes. In mixer bowl beat eggs; add granulated sugar; lemon juice. Beat till slightly thick and smooth, 8 to 10 minutes. Stir together 2 tablespoons flour and baking powder; add to egg mixture. Blend just till all is moistened. Pour over baked layer. Bake at 350 for 20 to 25 minutes. Sift powder sugB"ar over top. Cool; Cut into bars. Gr1/4 t. Baking Powder 2 Eggs Powder Sugar 3/4 Cup Granulated SugarH AmericanL 1 Cup Flour 3 T. Lemon Juice 1/4 Cup Powdered Sugar 2 T. Flour 1/2 Cup Butter 1/4 t. Baking Powder 2 Eggs Powder Sugar 3/4 Cup Granulated Sugar 1228c inaka@tdl.com pinch pinch sugar pinch sugar optional pinch sugar optional pinch white pepper pinch pepper pinch pinch taste pinch sugar pinch white pepper pinches pineapple pinkR pintO pintoR pintsw pints/825ml pistashio bread pitted lemon icing lemon juice lemon juice lemon wedges lemon sauce lemon wedgesX lemon lemon-soy lemonade lemongrass lemons lemons lemony lengths lengthways lengthwise lentilv lentilv lentilv Lemon And Lime ButterB SaucesC ManyDm#1 1/4 lb. (1 stick) butter, softened 2tbsp lime (lemon) juice 1tbsp freshly grated lime zest 2tbsp soy sauce A|Cream all the ingredients in a small bowl. Form the mixture in a cylinder and wrap in waxed paper. Chill until ready to use. 1/4 lb. (1 stick) butter, softened 1tbsp chopped fresh parsley 1tbsp fresh lemon juice Salt and freshly ground black pepper to tasteK American` 1/4 lb. (1 stick) butter, softened 2tbsp lime (lemon) juice 1tbsp freshly grated lime zest 2tbsp soy sauce 1/4 lb. (1 stick) butter, softened 1tbsp chopped fresh parsley 1tbsp fresh lemon juice Salt and freshly ground black pepper to tastea 1228c inaka@tdl.comd 15 mins.e Nonef Highg Highm Lemony Potato WedgesB PotatoesC ary, to measure 2/3rds cup liquid total. In a medium sa 7 large egg yolks 1 cup sugar 1/2 cup fresh lemon juice 1/2 cup unsalted butter 1 1/2 tablespoons grated lemon zest 16 to 20 (2 inch) pre-baked tartlet shells edible flowers, optional 1228c inaka@tdl.comd 25 mins.e 15 mins.f Highg Highm Recipe: Lemon Tarts Ingredients: 7 large egg yolks 1 cup sugar 1/2 cup fresh lemon juice 1/2 cup unsalted butter 1 1/2 tablespoons grated lemon zest 16 to 20 (2 inch) pre-baked tartlet shells edible flowers, optional Method: Whip egg yolks at high speed in mixer until doubled in volume, about 10 minutes. They will be pale-yellow in color. Meanwhile, place water in bottom of double boiler and heat until barely simmering. In another saucepan, bring sugar, lemon juice and butter to boil. 1/4 Cup Powdered Sugar 2 T. Flour 1/2 Cup Butter 1/4 t. Baking Powder 2 Eggs Powder Sugar 3/4 Cup Granulated Sugar 1228of 1229 25 mins.e 1 Hourf Mediumg Highm Recipe: LEMON SNOWBARS Ingredients: 1 Cup Flour 3 T. Lemon Juice 1/4 Cup Powdered Sugar 2 T. Flour 1/2 Cup Butter 1/4 t. Baking Powder 2 Eggs Powder Sugar 3/4 Cup Granulated Sugar Method: Stir together 1 Cup flour and 1/4 Cup powder sugar; Cut in butter till mixture clings together. Put into ungreased 8 x 2 baking pan. Bake at 350 for 10 to ogether. Put into ungreased 8 x 2 baking pan. Bake at 350 for 10 to 12 minutes. In mixer bowl beat eggs; add granulated sugar; lemon juice. Beat till slightly thick and smooth, 8 to 10 minutes. Stir together 2 tablespoons flour and baking powder; add to egg mixture. Blend just till all is moistened. Pour over baked layer. Bake at 350 for 20 to 25 minutes. Sift powder sugar over top. Cool; Cut into bars. In a shaker half filled with ice cubes, combine the vodka, gin, rum, tequila, lemon juice, and sugar. Shake well. Strain into a mixing glass almost filled with ice cubes. Wow.K American`s1 ounce vodka 1 ounce gin 1 ounce light rum 1 ounce tequila 1 ounce lemon juice 1 t. superfine sugar 4 ounces cola 1228c inaka@tdl.comd 5 mins.e Nonef Noneg Recipe: Long Island Iced Tea Ingredients: 1 ounce vodka 1 ounce gin 1 ounce light rum 1 ounce tequila 1 ounce lemon juice 1 t. superfine sugar 4 ounces cola Method: In a shaker half filled with ice cubes, combine the vodka, gin, rum, tequila, lemon juice, and sugar. Shake well. Strain into a mixing glass almost filled with ice cubes. Wow. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer CuisinBfe from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ w.tdl.com/~inaka/inakasoft/ inaka inaka 2x4inch balsamic vinegar cream tartar 7 cups chicken broth 2 cups dry lentils 2 tomatoes, peeled, and cut in quarters 4 cloves garlic, coarsely chopped 2 onions, quartered 2 teaspoons ground cumin In a large pot, bring broth to a boil. Add lentils, tomatoes, garlic, and onions. Partially cover pan and simmer 45 minutes or until lentils are tender. Put soup in blender. Return to pot and season with cumin, salt, and pepper. German` 7 cups chicken broth 2 cups dry lentils 2 tomatoes, peeled, and cut in quarters 4 cloves garlic, coarsely chopped 2 onions, quartered 2 teaspoons ground cumin 1228c inaka@tdl.comd 20 mins.e 45 mins.f Mediumm Leonie s Broiled Salmon SauceB SaucesC 2DO1/2Cube Margarine 2 T. Mayonnaise Dash - Garlic Salt Dash - Salt Dash - Pepper Melt entire mixture stirring constantly. Add Salmon & turn to cover both sides. Broil about 5 to 8 minutes on each side depending how thick the fillet are.ng how thick the fillet are.re.e. Finnish Meat PieB Pies (Meals)C AqDOUGH 3 oz butter 1 cup milk 1 oz yeast cake (or 1 package of dried yeast) 1/3 cup sugar 3 cups wheat flour (1) Make the dough: melt the butter and add milk. Heat the mixture to 100 deg. F. Crumble the yeast into a bowl. Add the butter-and-milk mixture and whip it until the yeast as dissolved. Add sugar, salt and flour and stir until it becomes a dough. Cover the bowl, and let rise in a warm place for about 40 minutes. (2) While the dough rises, chop the onion into very small pieces, and put in a large frying pan. Add the ground meat immediately and saut' e for 10 minit becomes a dough. Cover the bowl, and let rise in a warm place for about 40 minutes. (2) While the dough rises, chop the onion into very small pieces, and put in a large frying pan. Add the ground meat immediately and saut' e for 10 min 2 heads of lettuce, 50 g/2 oz smoked bacon (diced), 1 clove of garlic, 100 ml/2 and half fl oz sour cream, 2 tablespoon wine vinegar or juice of 1 lemon, 1 teaspoon sugar, salt 1228c inaka@tdl.comd 20 mins.e 15 mins.f Mediumg Mediumm Recipe: Lettuce With Warm Dressing Ingredients: 2 heads of lettuce, 50 g/2 oz smoked bacon (diced), 1 clove of garlic, 100 ml/2 and half fl oz sour cream, 2 tablespoon wine vinegar or juice of 1 lemon, 1 teaspoon sugar, salt Method: Wash and dry the lettuce thoroughly, discarding any limp outside leaves. Cut each lettuce into four, place in salad bowl and sprinkle with salt and sugar. Fry the bacon until the fat runs. Put the pieces of bacon aside and fry the crushed garlic gently in s. Put the pieces of bacon aside and fry the crushed garlic gently in the fat. Stir in the sour cream and vinegar, and bring almost the boil. Pour the hot dressing over the lettuce, dredge with crispy bacon. utes, stirring occasionally. Add the cooked rice and saut' e this mixture another 5 minutes. Add the cream, season to taste with salt and pepper and turn off the heat. Let the frying pan stand on the stove, covered, until the dough is ready. Preheat the oven to 450 deg. F (3) Roll out the dough so it fits in a 12x16 inch bak ing dish. Put the dough into the dish so that the dough covers the whole dish (this is the most dif ficult part; don't be discouraged if you have t co roll out the dough again). (4) Add the filling on top of the dough. Whip the egg and spread it over the filling. Bake it on the bottom rack in the oven for about 20 minutes. (5) When the pie has cooled off a bit; cut it into pieces that are 1 1/4 inches by 6 inches (the traditional size of lihapiirakka in Finland). Serve. green W 1 cup chopped green peppers 4 minced garlic cloves 1/2 cup chopped parsley (or 2 tablespoons dried parsley) 2 8oz. cans tomato sauce 4 minced garlic cloves 2 bay leaves 1tablespoon salt 1/4 teaspoon each, thyme and marjoram 1/2 teaspoon tabasco 1 quart water 11/2 cups dry white wine 1 lb. halibut, 1" pieces 1 l b. shrimp, shelled (raw) 3 dozen clams, in shells crab chunks or abalone or whatever seafood is available Method: In a 4-quart pot saute onions, green pepper and garlic in oil until tender. Add tomato sauce, spices and water. Simmer covered for 2 hours stirring occasionally. Add wine, cook uncovered 10 minutes. Add fish and clams and cook until clam shells pop open (approximately 10 minutes). Add shrimp, and crab until well heated. Avoid stirring as it will break up the fish ch 1228c inaka@tdl.comd 20 mins.e 30 mins.f Highg Highm Recipe: Linguine With White Clam Sauce Ingredients: 1/4 Lb. butter 2 sm. cans minced clams 1/3 cup olive oil salt to taste 1 tsp. fresh ground pepper 1 lb. linguine 1 tsp. dried oregano 2 Tbs. dried basil 1/4 cup minced Italian parsley 4 cloves minced garlic Method: Melt butter in large skillet. Add oil, s alt, pepper, garlic, herbs and clams with their juice. Simmer 30 minutes. Serve over cooked linguine. Top with minced parsley and serve cheese on the side. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ no, chili powder, and red pepper flakes. Continue to cook over medium high heat for 5 minutes. If the vegetables begin to stick to the pan, add 1 tablespoon of water. Add the tomatoes and just enough water to cover all the ingredients. Partially cover with a lid and simmer until the squash is soft, about 20 minutes. Taste to adjust the chili and hot pepper seasoning. If more is needed, add it now. While the vegetables are simmering, check every so often to make sure there is enough liquid }covering the vegetables. If not, add more water. When the squash is soft, stir in the ground almonds, sesame seeds, and the cauliflower. Partially cover with a lid and simmer for 10 minutes, until the cauliflower is soft. Stir in the peas and cook for 1 minute. When they turn bright green, immediately remove from the heat. Season with tamari znd freshly ground pepper, and serve. 1228c inaka@tdl.comd 20 mins.e 20 mins.f Mediumg Recipe: Spicy Squash Stew Ingredients: 3/4 cup almonds 1/4 cup sesame seeds 1 tablespoon canola oil 3 large cloves garlic, minced 1 large yellow onion, chopped 1 medium butternut squash, (about 1 pound), peeled & cut in 1/2- inch cubes 2 1/2 cups sliced mushrooms 1 1/2 teaspoons ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon chili powder 1 teaspoon crushed red pepper flakes 1 cup chopped tomatoes 1/2 cup water 2 cups cauliflower florets2 cups fresh or frozen green peas 2 tablespoo 2 teaspoon dried oregano 1/4 teaspoon chili powder 1 teaspoon crushed red pepper flakes 1 cup chopped tomatoes 1/2 cup water 2 cups cauliflower florets2 cups fresh or frozen green peas 2 tablespoo n the squash, mushrooms, cumin, orega soft, about 20 minutes. Taste to adjust the chili and hot pepper seasoning. If more is needed, add it now. While the vegetables are simmering, check every so often to make sure there is enough liquid 1/4 Lb. butter 2 sm. cans minced clams 1/3 cup olive oil salt to taste 1 tsp. fresh ground pepper 1 lb. linguine 1 tsp. dried oregano 2 Tbs. dried basil 1/4 cup minced Italian parsley 4 cloves minced garlic Melt butter in large skillet. Add oil, salt, pepper, garlic, herbs and clams with their juice. Simmer 30 minutes. Serve over cooked linguine. Top with minced parsley and serve cheese on the side. Italian Highm Linguine With White Clam SauceB PastaC freshly made chilli paste mushrooms sliced. prawns, deveined, shelled leaving tail fish slices squid, cross with knife. big green chillies corianderK Chinese Onion sliced Tomotoes quartered, skin removed. lime leaf, lime juice asam juice lemon grass bruised laos bruised fish sauce stock freshly made chilli paste mushrooms sliced. prawns, deveined, shelled leaving tail fish slices squid, cross with knife. big green chillies coriander 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumg Mediumm Tomatillo SalsaB SaucesC 1 1/4 pounds tomatillos, husks removed 1/3 cup chopped fresh cilantro 1 jalapeno, serrano or ohte rsmall hot chile, stemmed 3/4 cup chicken broth 1/3 cup lime juice salt (optional) sugar 3 ounces club soda 1 maraschino cherry 1 orange slice a 1228c inaka@cap.or.jpd Nonee Nonef Noneg Tom YamB SeafoodC Soups Soups teaspoon Heat olive oil in skillet. Add garlic. Add parsley, clams, juice and salt and pepper. Heat 2 minutes and serve with linguini noodles. Italian` 2 6-1/2 ounce cans chopped clams, with juice from one can 1/4 cup olive oil 4 cloves garlic, minced 1/4 cup chopped fresh parsley salt and pepper 1228c inaka@tdl.comd 20 mins.e 30 mins.f Highg Highm Recipe: Linguini With White Clam Sauce II Ingredients: 2 6-1/2 ounce cans chopped clams, with juice from one can 1/4 cup olive oil 4 cloves garlic, minced 1/4 cup chopped fresh parsley salt and pepper Method: Heat olive oil in skillet. Add garlic. Add parsley, clams, juice and salt and pepper. Heat 2 minutes and serve with linguini noodles. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuis _Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Heat the olive oil in a 10-inch saute pan and add the garlic. Loosen it up a little and add the red pepper flakes and the baby clams with all their juice. Boil vigorously to lightly emulsify the sauce. Add the chopped parsley and toss with the cooked liguini. No self-respecting Italian would eat this dish with grated cheese. There should be just enough sauce to moisten the dish while one is eating it, but none left on the plate when through. Italian` 1 lb fresh homemade linguini 1/3 cup olive oil 2 tb minced garlic 1/2 tsp red pepper flakes 2 small cans whole baby clams 2 tb fresh chopped parsley 1228c inaka@tdl.comd 20 mins.e 30 mins.f Highg Highm sA!Linguini With White Clam Sauce IIB PastaC 2 6-1/2 ounce cans chopped clams, with juice from one can 1/4 cup olive oil 4 cloves garlic, minced 1/4 cup chopped fresh parsley salt and pepper important sesame sauce spike other vegetable-seasoned sugar tabasco sauce tarragon toasted sesame turmeric vanilla finely chopped fresh ginger white pepper tsp/2-3ml crushed dried chilli chilli powder tsp/2.5ml ground white pepper mustard seedsH 1/2-1 1/2-1 ra-yu 1/2-1 ra-yu 1/2-1 ra-yu mustard seedsH ground white pepper mustard seedsH mustard seedsH mustard seedsH mustard seedsH ustard seedsH lemon 100 ml Water 1/4 ts Salt 1/2 oz Butter 1 3/4 oz Flour 1 Egg, well beaten 3 T Grated Parmesan 1/2 c Chopped parsley 1 l Beef stock 1228c inaka@tdl.comd 25 mins.e 25 mins.f Mediumg Mediumm Recipe: Little Dumpling Soup Ingredients: 100 ml Water 1/4 ts Salt 1/2 oz Butter 1 3/4 oz Flour 1 Egg, well beaten 3 T Grated Parmesan 1/2 c Chopped parsley 1 l Beef stock Method: Heat the butter, salt and water together until boiling. Add all the flour at once and stir until the dough cleans the pan. Then allow to cool. Combine the beaten egg with the dough mixture: then add the Parmesan and the chopped parsley. Form into small dumplings with two teaspoons. Heat the beef stock and , poach the dumplings in it gently for about 5 minutes. Serve. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 2 teaspoons fresh lemon juice 1/8 teaspoon Tabasco 3 hard-boiled large eggs 1/2 cup finely shredded romaine for garnish 1/2 cup finely shredded cabbage for garnishK American 1/4 pound cooked lobster meat or the meat of 1 cooked King crab leg, chopped fine (about 1/2 cup) 2 radishes, chopped fine 2 tablespoons finely chopped scallion 2 tablespoons finely chopped celery 1 tablespoon minced fresh parsley leaves 2 tablespoons mayonnaise 2 teaspoons fresh lemon juice 1/8 teaspoon Tabasco 3 hard-boiled large eggs 1/2 cup finely shredded romaine for garnish 1/2 cup finely shredded cabbage for garnish Gourmet April 1990 30 mins.e Nonef Highg Mediumm LocroB PotatoesC 4e, and stir it into the lobster salad. Divide the romaine and the cabbage between 2 salad plates, forming nests, fill the whites with the lobster salad, and arrange the eggs in the nests. 8-ounce tomato sauce 8-ounce packages cream cheese packages cream cheese tomato sauce tomato sauce olive olive slices olives omato omelet omitted egalement faire alement faire pitted black olives sliced diced ortega chiles large fennel lemon large onion diced chopped fresh parsley chopped green onion t and pepper. Reduce the heat and simmer for 20 to 30 minutes or until the thin slices of potato are broken down, and the the thick slices are tender. Thicken the soup. Serve the potatoes along with the Salsa de aji, lettuce, avocados, and sliced tomatoes.Note: To assist in thickening the soup, you can puree some of the cooked potatoes with a little broth and add it back to the pot. Salsa de Aji Combine the tomatoes, onion, and cilantro. Place the chiles, water, and 3 T. of the tomato an d onion mixture in a blender or processor and puree until smooth. Add the chile puree to the remaining tomato mixture and mix well. Salt to taste.Yield: 1 to 2 cups Heat Scale: Medium Salsa Variations: Ecuadorians are very fond of putting beans in their salsa. The most popular beans are the lupini, which are large white beans about the size of lima beans. Just add the cooked beans directlyto the salsa. On several occasions, the writer encountered salsas with peanut butter as an ingredi 2 c Unbleached Flour 1 ts Mustard; Dry 1 ts Paprika 1/4 ts Baking Powder 1 c Butter; Room Temperature 10 oz Cheddar; Sharp, Grated 1 ts Worcestershire Sauce #A"Tillamook Factory Cheese Cookbook, 25 mins.e 10 mins.f Mediumg Highm Recipe: Little Cheddar Biscuits Ingredients: 2 c Unbleached Flour 1 ts Mustard; Dry 1 ts Paprika 1/4 ts Baking Powder 1 c Butter; Room Temperature 10 oz Cheddar; Sharp, Grated 1 ts Worcestershire Sauce Method: Combine the flour, dry mustard, paprika and baking powder in a medium bowl. Beat the butter, either by hand or with an electric mixer at medium speed, until light and fluffy. Slowly beat in the cheddar cheese and Worcestershire sauce. Gradually add the flour mixture, stirring wi he dumplings in it gently for about 5 minutes. Serve. Swiss lobster lobster salad stuffed locro fried graubuenden potatoes island venganza chili salmon lumberjack's lumberjack's cookies macaroni majorram majorram potato casserole makizushi makizushi kizushi meat-pie-1 meatballs meatloaf mediterranea misconduct moroccan mounds mousse mozzarella mudra muffin muffins mushroom mushroomse dumpling dumplings durkee's dusting eachC eagle easier about absolute adobo adobo national philippines warm-weat adored classic all-time award barbequed because burritos butter large large beaten lightly large white beaten large large eggplantb large english cucumber peeled sliced paper large garlic clove large garlic clove crushed minced large garlic clove pressed large green onion 1-inch pieces large green pepper finely diced large lettuce large lettuce large mango pitted peeled 1/4-inch-wide strips large onion choppedT large onion chopped large onion chopped finely finely slivered 1 T. chopped fBiresh cilantro 4 large aji or jalape~no chiles, stems and seeds removed, chopped 1/2 c water Salt to taste This is another recipe from _Chile Pepper_. Locro usually refers to a thick, potato-based stew which can be served with a number of meats or vegetables. 2 T. butter or margarine 2 to 3 T. vegetable oil 2 t. ground paprika, hot preferred 1 cup chopped onion 2 lbs. potatoes, half sliced thick and half sliced thin 1 jalape~no or serrano chile, stem and seeds removed, chopped 1 c. milk In a large pot, melt the butter and add the oil, stir in the paprika and saute the onions until softened, about 5 minutes. Add the potatoes and saute over medium heat for 5 to 10 minutes, stirring constantly, until the potatoes are somewhat golden. Place the chiles and 1/2 c of the milk in a blender or food processor and puree until smooth and add to the potatoes along with the cream and remaining milk. raise the heat and when the sauce begins to boil add the hot water and season with sal when the sauce begins to boil add the hot water and season with sal sal nd cover completely with the reserved slices. Sprinkle the top with the remaining breadcrumbs and dot with the remaining 2 tablespoons butter. Bake for 25 minutes, or until golden brown on top. Remove from the oven, put a platter on top, and invert the pan. Let stand for at least 10 minutes before unmolding. Remove the sides and bottom of the pan. Serve with the remaining sauce on the side. 3 tablespoons chopped fresh basil or 1 tsp dried basil 1 cup mixed grated parmesan, caciocavallo, and pecorino Freshly ground black pepper Italian q2 eggplants (2 1/4 lb) 3 tablespoons unsalted butter 1/2 cup dry breadcrumbs Vegetable oil, for frying 1 pound periciatelli 3 cups thick tomato sauce, preferably homemade, with meat or without 1 tablespoon dried oregano 3 tablespoons chopped fresh basil or 1 tsp dried basil 1 cup mixed grated parmesan, caciocavallo, and pecorino Freshly ground black pepper april april april 1996U arabian arabian night rapkin arnoldZ arrow asked august august australian australian women's beard better better homes gardens betty betty rosbottom amherst massachusetts beverly beverly billie birmingham birmingham post-herald appeit` ppeit` appeit` peit` Long Fried Graubuenden PotatoesB PotatoesC 4Dh1 kg Parboiled potatoes 2 da. old 350 g Flour 2 t Salt 100 g Herb butter or margarine Butter shavings In a shaker half filled with ice cubes, combine the vodka, gin, rum, tequila, lemon juice, and sugar. Shake well. Strain into a mixing glass almost filled with ice cubes. Wow.K American`s1 ounce vodka 1 ounce gin 1 ounce light rum 1 ounce tequila 1 ounce lemon juice 1 t. superfine sugar 4 ounces cola a 1228c inaka@cap.or.jpd 5 mins.e Nonef Noneg Long Fried Graubuenden PotatoesB PotatoesC 4Dh1 kg Parboiled potatoes 2 da. old 350 g Flour 2 t Salt 100 g Herb butter or margarine Butter shavings argarine Butter shavings s aside for the top of the timbale. Line the bottom of the mold or pan with some of the others, making an attractive arrangement since, when the timbale is unmolded, the bottom will be the top. Line the sides with the rest of the slices, slightly overlapping them and letting them hang over the edge of the pan. If you have any slices left over, set them aside to make a layer in the middle. Set aside. Preheat the oven to 350 degrees. Cook the perciatelli in boiling salted water for 3 minute s, or until less than al dente since it will cook further in the oven. Drain and return the pot. Warm the tomato sauce if cold. Stir 2 cups of the sauce, the oregano, basil and cheese into the pasta. Add salt and pepper to taste. Spoon half into the lined mold. Cover with a layer of eggplant if you have slices left over and add the rest of the periciatelli. Lightly press down with your hands to spread the pasta mixture to the sides. Fold the over-hanging slices of eggplant over the pasta a #A(Anna Tasca Lanza's The Flavors of Sicily 45 mins.e 30 mins.f Mediumg Highm Recipe: Eggplant Timbale Ingredients: 2 eggplants (2 1/4 lb) 3 tablespoons unsalted butter 1/2 cup dry breadcrumbs Vegetable oil, for frying 1 pound periciatelli 3 cups thick tomato sauce, preferably homemade, with meat or without 1 tablespoon dried oregano 3 tablespoons chopped fresh basil or 1 tsp dried basil 1 cup mixed grated parmesan, caciocavallo, and pecorino Freshly ground black pepper Method: At least 1 1/2 hours before serving, peel the eggplants and slice them len AND OIL IN CONTAINER OR FOOD PROCESSOR. COVER, WHIRL UNTIL MIXTURE IS CONSISTENCY OF COURSE MEAL. WITH MACHINE RUNNING, SLOWLY ADD WATER UNTIL MIXTURE FORMS A BALL. DIVIDE DOUGH, ROLL OUT --- 1/2" THICK CUT OUT BONES. TRANSFER TO UNGREASED COOKIE SHEET. BAKE FOR 10-15 MINUTES OR UNTIL BO Italian #A(Anna Tasca Lanza's The Flavors of Sicily zent. Add 1 t. peanut butter with the chiles in the blender and follow the above recipe. NOTE: This is a classic Latin American salsa, and the writer has included some optional preparation methods which are fairly unique to Ecuador and the Andes. Although this recipe calls for the use of an electric blender, one can follow the traditional method of using a mortar and pestle. l1/2 c. heavy cream 6 c. hot water Salt and freshly ground black pepperGarnishes: Salsa de aji (see recipe below) 1 avocado, sliced Lettuce Sliced tomato Salsa de Aji 2 large tomatoes, seeds removed, finely chopped 1 medium onion, finely chopped 1 T. chopped fresh cilantro 4 large aji or jalape~no chiles, stems and seeds removed, chopped 1/2 c water Salt to taste Latin american ns about the size of lima beans. Just add the cooked beans directlyto the salsa. On several occasions, the writer encountered salsas with peanut butter as an ingredi inaka@tdl.com 30 mins.e 40 mins.f Mediumg Highm Recipe: Locro Ingredients: 2 T. butter or margarine 2 to 3 T. vegetable oil 2 t. ground paprika, hot preferred 1 cup chopped onion 2 lbs. potatoes, half sliced thick and half sliced thin 1 jalape~no or serrano chile, stem and seeds removed, chopped 1 c. milk 1/2 c. heavy cream 6 c. hot water Salt and freshly ground black pepperGarnishes: Salsa de aji (see recipe below) 1 avocado, sliced Lettuce Sliced tomato Salsa de Aji 2 large tomatoes, seeds removed, finely chopped 1 medium onion, fin inaka@tdl.com 30 mins.e 40 mins.f Mediumg Highm Long Island Iced TeaB CocktailsC 1Dr1 ounce vodka 1 ounce gin 1 ounce light rum 1 ounce tequila 1 ounce lemon juice 1 t. superfine sugar 4 ounces coladirectlyto the salsa. On several occasions, the writer encountered salsas with peanut butter as an ingredi Peel the parboiled potatoes and grate them on the coarse side of the grater. Sprinkle over them the flour and salt, and stir together lightly. Heat the butter and stir in the potato-flour mixture. Keep the heat low and steady, and stir almost constantly until the potatoes form large "crumbs" and are golden brown. When done, shave butter over the top before serving. Serve with Milchkaffee (half and half milk-and-coffee) and applesauce (a sharp or tart one is best). Finnish `i1 kg Parboiled potatoes 2 da. old 350 g Flour 2 t Salt 100 g Herb butter or margarine Butter shavings 1228c inaka@tdl.comd 20 mins.e 20 mins.f Mediumg Mediumm Los Venganza Del Almo ChiliB StewsC chopped shallots chopped tomatoes chopped/washed/drain spinach coarse bread crumbs slices day-old italiany coarsely chopped pecans toasted optional coconut optional coconut optional opped pecans toasted optional island ideas indian indian tandoori wings indonesian indonesian indonesian chicken indonesian chili peanut sauce indonesian ingredients irish irish coffee irish bread russet russett rutabaga bread crackers dipping sachetsf saffron sageT sakeY saladD salad salmonC salmon juice evaporated salmon steaks salmon various sizes salmon-7 salmon-canned -canned 1228c inaka@tdl.comd 15 mins.e 15 mins.f Mediumg Mediumm Recipe: Lucy Salmon Soup Ingredients: 4 tablespoons butter 1 cup chopped onion 1/4 cup chopped celery 1 cup diced potatoes 1/4 teaspoon white pepper 1 1/4 teaspoon thyme 1/4 teaspoon dillweed 2 tablespoons flour 1/8 oz. can stewed tomatoes 3 cups milk 1 small can salmon-7 3/4 oz. 2 tablespoons parsley 1 cup grated monterey jack cheese Method: Melt 2 tablespoons butter, saute celery and onions. Add potatoes and enough water to cover Simmer until potatoes are tender. Melt remaining easpoon dillweed 2 tablespoons flour 1/8 oz. can stewed tomatoes 3 cups milk 1 small can salmon-7 3/4 oz. 2 tablespoons parsley 1 cup grated monterey jack cheese Method: Melt 2 tablespoons butter, saute celery and onions. Add potatoes and enough water to cover Simmer until potatoes are tender. Melt remaining Al3/4 CUP BUTTER 1/2 CUP CHUNKY/SMOOTH PEANUT BUTTER 4 1/2 CUPS OATMEAL 6 OZ. CHOCOLATE CHIPS + A LITTLE MORE 1 T oregano 2 T paprika 2 T MSG (monosodium glutamate) 11 T Gebhardt's Chili powder 4 T cumin 4 T beef bouillon (instant, crushed) 36 oz Old Milwaukee beer 2 lb pork, cubed (thick butterfly pork chops) 2 lb chuck beef, cut into cubes 6 lb ground rump In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer. In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done.Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed.Simmer 2 hours.Add mole, sugar, coriander seed, hot sauce and tomato sauce.Simmer 45 min.Dissolve masa harina flour in wB arm water to form a paste.Add to chili. Add salt to taste.Simmer for 30 minutes.Add additional Louisiana Hot Sauce for hotter taste.Makes 1 pot. blanched almonds walnuts 3oz/75g 3oz/75g parmesan cheese grated mozzarella string cheese sauce 3tabs 3tabs liqueur baking powder AmericanL 3 EGGS 1 1/8 CUP BROWN SUGAR 1 CUP SUGAR 1 t. WHITE CORN SYRUP 2 t. BAKING SODA 1/2 CUP FLOUR 3/4 CUP BUTTER 1/2 CUP CHUNKY/SMOOTH PEANUT BUTTER 4 1/2 CUPS OATMEAL 6 OZ. CHOCOLATE CHIPS + A LITTLE MOREa 1228c inaka@tdl.comd 20 mins.e 10 mins.f Mediumg Highm Recipe: LUMBERJACK'S Cookies Ingredients: 3 EGGS 1 1/8 CUP BROWN SUGAR 1 CUP SUGAR 1 t. WHITE CORN SYRUP 2 t. BAKING SODA 1/2 CUP FLOUR 3/4 CUP BUTTER 1/2 CUP CHUNKY/SMOOTH PEANUT BUTTER 4 1/2 CUPS OATMEAL 6 OZ. CHOCOLATE CHIPS + A LITTLE MORE Method: MIX ALL INGREDIENTS IN ORDER GIVEN. DROP BY TEASPOONSFUL ONTO A GREASED COOKIE SHEET. BAKE AT 35O FOR 10 TO 12 MINUTES. COOL AND STORE IN AIRTIGHT CONTAINER. Additional Notes (if any): Recipe uaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ -4 large onions, finely chopped 10 cloves garlic, finely chopped1/2 C Wesson oil or kidney suet 1 tsp mole (powdered), also called mole poblano 1 T sugar 2 tsp coriander seed (from Chinese parsley, cilantro) 1 tsp Louisiana Red Hot Sauce (Durkee's) 8 oz tomato sauce 1 T Masa Harina flour salt to taste Mexican 1 T oregano 2 T paprika 2 T MSG (monosodium glutamate) 11 T Gebhardt's Chili powder 4 T cumin 4 T beef bouillon (instant, crushed) 36 oz Old Milwaukee beer 2 lb pork, cubed (thick butterfly pork chops) 2 lb chuck beef, cut into cubes 6 lb ground rump 4 large onions, finely chopped 10 cloves garlic, finely chopped1/2 C Wesson oil or kidney suet 1 tsp mole (powdered), also called mole poblano 1 T sugar 2 tsp coriander seed (from Chinese parsley, cilantro) 1 tsp Louisiana Red Hot Sauce (DurkeB:e's) 8 oz tomato sauce 1 T Masa Harina flour salt to taste 1228c inaka@tdl.comd 30 mins.e 4 hrsf Highg Highm Lucy Salmon SoupB SoupsC 1 boneless lamb shoulder 1 clove garlic, peeled and cut into slivers 2 cups fresh breadcrumbs 2 slices of bacon, chopped grated rind of 1 orange 1 egg 1 tsp dried basil 1 tbsp finely chopped fresh parsley juice of 1 orange 1 tbsp honey 1. Open the lamb shoulder and spread it flat, skin side down. Make small slits in the meat and insert garlic slivers. 2. In a large bowl, combine breadcrumbs, bacon, orange rind, egg, basil, and parsley. Spread lamb with stuffing. Roll meat up, tucking in any loose ends. Tie securely in several places with string. 3. On a rack in a roasting pan, roast shoulder in a 325 F oven for about 1 hour, or until meat is just pink. During the last 15 minutes of roasting, brush lamb with oraB nge juice combined with honey. American h parsley juice of 1 orange 1 tbsp honey Salt and flour the cutlets, fry on both sides in hot butter. Spread the mushrooms over the cutlets and cover each one with slice of ham and slice of cheese. Stir the tomato pur e into the fat used for frying the meat. Mix with the rest of the flour, add a teaspoon seasoning and 100 ml/2 and hlaf fl oz water. Bring to boil for 3 minutes. Spread this sauce in a bottom of a fireproof dish and arrange the cutlets on top. Brown under a hot grill for 5-8 minutes, until these cheese melts. K Hungarian` 8 veal cutlets, 150 g/6 oz butter or margarine, 100 g/4 oz tomato pur 50g/ 2 oz flour, 250 g/10 oz mushrooms (fried in butter and chopped), 8 slices of ham, 8 slices of fat cheese, seasoning, 1228c inaka@tdl.comd 25 mins.e 5 mins.f Mediumg Mediumm PEANUT BUTTER 4 1/2 CUPS OATMEAL 6 OZ. CHOCOLATE CHIPS + A LITTLE MOREa 1228c inaka@cap.or.jpd 20 mins.e 10 mins.f Mediumg Highm Veal CutletsB VealC 4 tablespoons butter 1 cup chopped onion 1/4 cup chopped celery 1 cup diced potatoes 1/4 teaspoon white pepper 1 1/4 teaspoon thyme 1/4 teaspoon dillweed Melt 2 tablespoons butter, saute celery and onions. Add potatoes and enough water to cover Simmer until potatoes are tender. Melt remaining 2 tablespoons butter; blend in 2 tablespoons flour to make a roux. Add roux and evaporated milk to potatoes. Heat until thickened over medium heat stirring constantly. Add seasonings, salmon and tomatoes. Heat until steamy. Do not boil. Add cheese just before serving. 2 tablespoons flour 1/8 oz. can stewed tomatoes 3 cups milk 1 small can salmon-7 3/4 oz. 2 tablespoons parsley 1 cup grated monterey jack cheeseK American chopped celery chopped cilantro chopped fresh cilantro chopped fresh cilantro chopped fresh grated juice lemon juice lemon lemon Mai TaiB CocktailsC 1 ounce light rum 1 ounce a ejo rum 1 ounce Cointreau or triple sec 1/2 ounce lime juice 2 t. orgeat syrup 2 t. grenadine 1 orchid or paper parasol Crushed ice In a shaker half filled with ice cubes, combine the light rum, a ejo rum, Cointreau, lime juice, orgeat syrup, and grenadine. Shake well. Strain into an old fashioned glass half filled with crushed ice. Float the parasol on top. Serve with 4 short straws. American` 1 ounce light rum 1 ounce a ejo rum 1 ounce Cointreau or triple sec 1/2 ounce lime juice 2 t. orgeat syrup 2 t. grenadine 1 orchid or paper parasol Crushed ice 1228c inaka@tdl.comd 5 mins.e Nonef Majorram Potato CasseroleB PotatoesC 750 g potatoes 250 g cream (you can use a mix of yoghurt and sour cream to lower the fat content) 2 egg yolks 40 g butter 75g ham bunch of fresh marjoram (dried otherwise) freshly ground pepper ram (dried otherwise) freshly ground pepper or.jp BXTTOMS ARE LIGHTLY BROWN. COOL ON WIRE RACK. REFRIGERATE IN AIRTIGHT CONTAINER. AmericanL 2 CUPS FLOUR 2 CLOVES GARLIC , FINELY CHOPPED 1 1/4 CUPS SHREDDED CHEDDAR CHEESE 1/2 CUP VEGETABLE OIL 4 - 5 T. WATER 1228c inaka@tdl.comd 10 mins.e 15 mins.f Mediumg Mediumm Recipe: TJ s Cheese Bone Cookies Ingredients: 2 CUPS FLOUR 2 CLOVES GARLIC , FINELY CHOPPED 1 1/4 CUPS SHREDDED CHEDDAR CHEESE 1/2 CUP VEGETABLE OIL 4 - 5 T. WATER Method: PREHEAT OVEN TO HOT (400 MAKE CARDBOARD PATTERN OF DOG BONE, 4" LONG OR USE A DOD-BONE COOKIE CUTTER OR TRACE STORE BOUGHT DOG BISCUIT. COMBINE FLOUR, CHEESE, GARLIC AND OIL IN CONTAINER OR FOOD PROCESSOR. COVER, WH hino cherry 1 orange slice Wash, peel and slice the potatoes thinly. In lightly salted, rolling boiling water, cook for 5 mins. (sorry about the sentence stucture- I'm translating this from German- this is an authentic Austrian recipe...) Drain the potatoes thoroughly in a sieve. Take the Marjoram from the stalks, and chop finely. Mix salt, pepper and marjoram with the egg yolks and cream. Grease a casserole dish, and place half the potatoes in the form. Chop the ham finely, and spread half over the potatoes. S pprinkle salt and pepper over the layers. Place the rest of the potatoes in the dish, and then pour the egg mix over the top. Sprinkle with ham, and dot the top with the remainder of the butter used for greasing the dish. Cook on 250 degrees Celcius (er- Farenheit, ~375) for 30-40 mins, or until golden on top. If you choose this one, still serve with a green salad. American Potatoes atoes atoes flour flour tortillas flour1 floured Mix water with cornstarch, then add remaining ingredients. Heat large, non-stick skillet, add 1/2 of the egg mixture and cook over medium heat until the egg just sets and begins to dry. Remove and cut into long strips about 1/2 inch thick. Repeat with the rest of the egg mixture. IFishcake(kamaboko) purchase colored steamed fishcake, cut into pieces 1/2 inch thick Vegetables carrots, steamed, cut in 1/4 inch thick sticks avacado, in 1/4 inch sticks pickled daikon, 1/4 inch sticks other pickled vegetables Fried tofu(tofu cutlet) purchased and cut into strips 1/2 inch thick Japanese Makizushi Fillings -Sushi IIB SushiC Tamago (egg omelet) 2 Tbsp. water 1 Tbsp. cornstarch 1 Tbsp. sugar 1/2 tsp. salt 5 eggs, well beaten 2 cups dashi stock 3 Tbsp. soy sauce 1 Tbsp. mirin 2 Tbsp. sugar stuffed cabbage sorma stuffed mushrooms stuffed mushrooms stuffed mushrooms stuffed squash stuffed leaves style sugar summer summer potato basil dried tomato pesto dried tomato pesto dried tomatoes dried tomatoes caper spread dried tomatoes dried tomatoes Kampyo(gourd shavings) 1 oz. kampyo pinch of salt 2 cups dashi stock 3 Tbsp. soy sauce 1 Tbsp. mirin 2 Tbsp. sugarK Japanese Cucumber peel and cut into sticks 1/4-1/2 inch thick cut in sticks about 1/2 inch thick Shiitake Mushroom 2 oz. shiitake 2 cups dashi stock 3 Tbsp. soy sauce 1 Tbsp. mirin 2 Tbsp. sugar Kampyo(gourd shavings) 1 oz. kampyo pinch of salt 2 cups dashi stock 3 Tbsp. soy sauce 1 Tbsp. mirin 2 Tbsp. sugar 1228c inaka@tdl.comd 25 mins.e 5 mins.f Makizushi Fillings -Sushi IIB SushiC Tamago (egg omelet) 2 Tbsp. water 1 Tbsp. cornstarch 1 Tbsp. sugar 1/2 tsp. salt 5 eggs, well beaten ver medium heat uncovered for 1/2 hour, then turn up heat until sauce is almost evaporated. Let cool and cut to length. 750 g potatoes 250 g cream (you can use a mix of yoghurt and sour cream to lower the fat content) 2 egg yolks 40 g butter 75g ham bunch of fresh marjoram (dried otherwise) freshly ground pepper 1228c inaka@tdl.comd 20 mins.e 40 mins.f Highg Highm Recipe: Majorram Potato Casserole Ingredients: 750 g potatoes 250 g cream (you can use a mix of yoghurt and sour cream to lower the fat content) 2 egg yolks 40 g butter 75g ham bunch of fresh marjoram (dried otherwise) freshly ground pepper Method: Wash, peel and slice the potatoes thinly. In lightly salted, rolling boiling water, cook for 5 mins. (sorry about the sentence stucture- I'm translating this from German- this is an authentic Austrian recipe...) Drain the potatoes tho in. Drain and rub with a pinch of salt. Rinse well and drain. Place in saucepan with other ingredients. Simmer over medium heat uncovered for 1/2 hour, then turn up heat until sauce is almost evaporated. Let cool and cut to length. marmelade marnier marsala marsala taste optional marshallows marshmallows marzano llows shallows WStir together maple syrup, mustard vinegar, soy sauce, salt, and pepper. Spread evenly over pork roast and place in a shallow pan. Roast pork in a 350-degree oven until internal temperature measured with a meat thermometer, reaches 160 degrees, about 45 minutes to 1 1/4 hours. Remove from oven and let rest 10 minutes before slicing to serve. American` 2 lbs. boneless pork loin roast 2/3 cup maple syrup 3 Tbs Dijon-style mustard 2 Tbs cider vinegar 2 Tbs soy sauce salt and pepper, to taste inaka@tdl.com 25 mins.e 1 hr & 15 mins.f Highg Highm Margarita CheesecakeB CakesC CRUST : Nonstick vegetable oil spray 1 1/4 cups graham cracker crumbs 1/4 cup (1/2 stick) unsalted butter, melted TOPPING: 3/4 cup light sour cream 1 tablespoon fresh lime juice 1 tablespoon sugar American Prepare pastry by sifting flour with salt. Add melted and cooled samneh. Stir in the water. Knead until smooth, adding more water if necessary to make dough easy to handle. Let stand an hour covered with a damp cloth. Divide pastry into portions the size of an egg. Pat each with the hands, or roll out on a board until round and pastry-thin. Dip fingers in melted samneh and fold the pastry over upon itself, working all around the edge of the round. This will incorporate more of the short- eB ning into the pastry and make it flakier. Mix filling ingredients well together. Place a spoonful of filling on each pastry. Decorate with pomegranate seeds. Bake in hot oven until meat is browned and pastry is crisp. Makes about 50 tarts. Serve hot. ATPastry: 5 cups bread flour 1 1/2 cups water 2 1/2 cups samneh (or other shortening) Middle Eastern makizushi fillings sushi makizushi fillings sushi makizushi rolled sushi malay malaysian malaysian peanut sauce mango mango-tomatilla mango-tomatilla salsa manhattan manicotti maple maple mustard glazed roast marcaroni margarita margarita cheesecake marinade marinated marinated carrots marinated chicken breasts marinated mixed casserole marinated mozzarella marinated mushrooms marinated roast marinated shrimp meatballs meatloaf mediterranea misconduct mixed moroccan mounds mousse mozzarella mudra muffin muffins mushroom mushroomse makizushi fillings sushi@ marinated tuna@ minestrone@ moutarde@ mustard@ noodles@ olives@ thai@ pasta clams tomatoes@ sherbert@ pesto@ pickle@ pickles@ pine@ pita@ poultry@ pumpkin@ raisin@ ranger@ refresher@ roast@ frozen spring wrappers package active yeast package cream cheese softened package yeast package knorrs onion package powered sugar package rapid yeast package refrigerated biscuits package uncooked pasta package wrappers package yeast packet coarse vermicelli hokkien parmesan cheese grated parsley sliced optional crust crust single piece ginger piece cinnamon about piece fresh ginger about piece solid curry pinapple slice pinch cumin cumin about piece ginger inger pinch pineapple pineapple slice pineapple wedge inaka@tdl.comd 20 mins.e 5 mins.f Recipe: Makizushi (Rolled Sushi) Ingredients: Futomaki sweet bright pink fish powder egg filling(recipe will be posted) strips of gourd steamed vegetables Tekkamaki fresh raw tuna Kappamaki julienned cucumber Oshinkomaki yellow pickled daikonUnakyu grilled fresh water eel cucumber Anakyu grilled marine eel cucumber Umekyu(described as a good way to end sushi dinner) cucumber neri ume(tart plum paste) We make rolls with combinations of fried tofu, egg, cucumber, avacado, daikon, ed and crisp, about 40 seconds. Remove. Drain on paper towels. Let cool. Discard chile seeds. Fry shrimp paste in oil remaining in pan, crushing with the back of a spoon. Add lime juice and soy sauce. Remove from heat. Add peanut butter and sugar. Stir to blend well. Cool. Crumble garlic flakes, onion | B Cut into pieces about 1 - 1 1/2 inch thick. You can cut two ways. _____________ _________ All of these are wrapped in nori(sheets seaweed) which you toast by passing the shiny side over flame or heat until crisp. You need a bamboo mat for rolling the makizushi. Put smooth, shiny side of toasted nori down on mat. Spread about 3/4 cups of Shari Rice on the nori to the ends A, B, C, but leave the top part of the nori free of rice so you can seal the roll. Place chosen filling in a line between A and C, then roll tightly. Moisten margin with water and roll the rest of the way t o seal. It takes some practice, but you'll get the hang of it. ________ _________ |________| |_________| |________| |_________| mat--|________| |---------| |________| nori--| | |________| A--| |--C |________| |_________| | B Cut into pieces about 1 - 1 1/2 inch thick. You can cut two ways. _____________ _________ 1228c inaka@tdl.comd 25 mins.e Nonef Noneg Recipe: Mango-Tomatilla Salsa Ingredients: 3 ripe mangoes 6 large cloves garlic 4 large ancho chilies (adjust to taste; you can use commercial chili powder if you must) 15 tomatillos (mexican green, tomato-type vegetables; you can mix or substitute plum tomatoes if necessary; i actually used half and half) 1 large white onion 2 limes 1 bunch fresh cilantro (or parsley) vinegar Method: Roast the Ancho Chilies and the garlic in an oven. Remove the chilies when they are puffed out, a ercial chili powder if you must) 15 tomatillos (mexican green, tomato-type vegetables; you can mix or substitute plum tomatoes if necessary; i actually used half and half) 1 large white onion 2 limes 1 bunch fresh cilantro (or parsley) vinegar Method: Roast the Ancho Chilies and the garlic in an oven. Remove the chilies when they are puffed out, a t oven to 375 Bake covered for 40 minutes; then 15 minutes uncovered. flakes, and chiles into small pieces and add to mixture. Combine well. Serve at room temperature. Advance preparation: Prepare 1 week in advance. Store in a tightly covered glass container in refrigerator. If sauce is too thick, add coconut milk or water to the desired consistency. K Malaysian` 1/3 c Oil 1 ts Dried garlic flakes 1 tb Dried onion flakes 4 Dried red chiles 1 ts Shrimp paste (optional) 1 tb Lime juice 1 tb Dark soy sauce 1 c Crunchy peanut butter 1 1/2 tb Palm or brown sugar Coconut milk or water thin to desired consistency 1228c Ruth Lawd Overnighte 5 mins.f Mediumg Mediumm Mango-Tomatilla SalsaB SaucesC 3 ripe mangoes 6 large cloves garlic 4 large ancho chilies (adjust to taste; you can use commercial chili powder if you must) 15 tomatillos (mexican green, tomato-type vegetables; you can mix or substitute plum tomatoes if necessary; i actually used half and half) _____ | | | | \ | | | | OR | \ | |______|______| |_______\_____| $Oshinkomaki yellow pickled daikonUnakyu grilled fresh water eel cucumber Anakyu grilled marine eel cucumber Umekyu(described as a good way to end sushi dinner) cucumber neri ume(tart plum paste) We make rolls with combinations of fried tofu, egg, cucumber, avacado, daikon, steamed carrot. Japanese Futomaki sweet bright pink fish powder egg filling(recipe will be posted) strips of gourd steamed vegetables Tekkamaki fresh raw tuna Kappamaki julienned cucumber Oshinkomaki yellow pickled daikonUnakyu grilled fresh water eel cucumber Anakyu grilled marine eel cucumber Umekyu(described as a good way to end sushi dinner) cucumber neri ume(tart plum paste) We make rolls with combinations of fried tofu, egg, cucumber, avacado, daikon, steamed carrot. #A=Bon App June 1995 Betty Rosbottom: Amherst, Massachusetts 25 mins.e 50 mins.f Highg Highm Recipe: Margarita Cheesecake Ingredients: CRUST : Nonstick vegetable oil spray 1 1/4 cups graham cracker crumbs 1/4 cup (1/2 stick) unsalted butter, melted TOPPING: 3/4 cup light sour cream 1 tablespoon fresh lime juice 1 tablespoon sugar Very thin lime slices, cut in half Very thin lime peel strips FILLING: 3 8-ounce "bricks"cream cheeseroom temperature 1 1/4 cups light sour cream 3/4 cup plus 2 tablespoons sugar 2 1/2 tablespoons triple sec or other orangeliqueur 2 1/2 tabs tequila ree hoursoccasionally shaking the jar and turning it upside-downor vice versa. At the end of the B approximately 3 hoursremove carrotswith tongsgetting off most of the oil and garlic. That's it.I often marinate 3 batches in the same mixture before discarding it. American`1Carrots Vinegar Olive oil Garlic Savory Jar a Brown the chopped onion in shortening and place in mixing bowl with ground meats raw eggs uncooked rice paprika salt. Mix well with your clean hands.Take out the core of the cabbage. Leave head whole. Place in large pot of boiling water to wilt the outer leaves. You will be able to gently pull off whole cabbage leaves. Trim off thick center vein of cabbage leaves. Make a pile of leaves on your work station. You may want to shake excess water off.Place 2 Tbsp. of meat and rice mixture on a leaf (starting at the thick end) and roll it up and tuck in ends with your finger. Make as many as you can. Arrange the rolls in cooking pot. Put a few chunks of sausage here and there between the rolls.Cover the rolls two-thirds full of water arrange rinsed sauerkraut on top sprinkle over the peper corns and the bay leaves on top COVER and cook slowly for about 1 1/2 hours or until the rice is tender. Serves 6. sauerbraten sauerbraten sauerbraten roasted sauerkraut sausage^ sausage kolbasz sauteed sauteed chicken lemon sauce sauteed potatoes garlic butter savory savory indian pancakes savory pumpkin spread savory salad chicken breast scallion scallion biscuits scallion griddlecakes scalloped scalloped potatoes scallops scallops pepper scallops peppers scampi scampi rockefeller scandia's scandia's gravad scarlet scarlet lemon wings schinkenfleckerl schmarrn schwarzwalder schinkenfleckerl schmarrn schwarzwalder alder seafood semmelknodel sesame shaved medium bequed because burritos butter 4 tablespoons soy sauce, divided 2 tablespoons sesame oil, divided 1 tablespoon cornstarch 2 boneless, skinless chicken breasts, cut into thin strips. 8 ounces uncooked vermicelli 1 tablespoon sugar 2 tablespoons distilled white vinegar 4 tablespoons vegetable oil, divided 2 medium carrots, chopped 1/2 lb fresh snow peas, trimmed and sliced 1 bunch sliced green onions 1 tablespoon minced fresh ginger root 1 teaspoon crushed red pepper th marinade. Stir fry. Add sauce, cover and le t braise over low heat for 25 minutes. Additional Notes: Recipe From: Yan can cook ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ AKPreheat oven to 375 Bake covered for 40 minutes; then 15 minutes uncovered. Filling: 1 15-ounce container ricotta cheese 2 cups shredded mozzarella 1/4 cup grated Parmesan cheese 1 beaten egg 2 tablespoons chopped fresh parsley 1 teaspoon basil pepper 26-ounce jar spaghetti sauce Italianed manicotti AKPreheat oven to 375 Bake covered for 40 minutes; then 15 minutes uncovered. Filling: 1 15-ounce container ricotta cheese 2 cups shredded mozzarella 1/4 cup grated Parmesan cheese 1 beaten egg 2 tablespoons chopped fresh parsley 1 teaspoon basil pepper 26-ounce jar spaghetti sauce Italian Roast the Ancho Chilies and the garlic in an oven. Remove the chilies when they are puffed out, and the garlic when it is soft and warm. Dice the mangoes, tomatillos, tomatoes, and onion and mix them in a large bowl. Add a small amount of vinegar (about 1 tablespoon) and the juice of the two limes. Puree or smash the cloves of roasted garlic and add them to the mixture. Crumble the Chilies into the mixture. If you like it hotter, leave the seeds in; if not, take them out. Wash and add tB he cilantro and any extra chili powder to taste. Mix the salsa until it's well-combined. Put it in the refrigerator and let it sit a few hours before serving. GH1 large white onion 2 limes 1 bunch fresh cilantro (or parsley) vinegarK Mexican 12119k 0/0/1 bunches bundle burghul burrito butcher butt^ butterJ FOR CRUST: Position rack in center of oven and preheat to 350 F. Spray 9-inch springform pan with 2 3/4-inch-high sides with vegetable oil spray. Mix graham cracker crumbs and butter in medium bowl until blended. Press crumbs over bottom and 1 inch up sides of prepared pan. Refrigerate crust. FOR FILLING: Using electric mixer, beat cheese in large bowl until fluffy. Beat in sour cream, then sugar, triple sec, tequila and lime juice. Beat in eggs. Pour filling into crust. Bake until outsi de 2 inches are set and center moves only slightly when pan is shaken, about 50 minutes. Remove from oven; turn off oven. FOR TOPPING: Whisk sour cream, lime juice and sugar in small bowl to blend. Spread evenly over cheesecake. Return cheesecake to hot oven. Let stand 45 minutes or less (Cheesecake will look very soft, but will set up when chilled.) Refrigerate cake until well chilled, up to 1 day. Run knife around pan sides. Remove pan sides. Place cake on platter. Arrange lime half-sl grape leaves 16-ounce cut-up tomatoes undrained 16-ounce tomatoes drained 16-oz kidney beans heated 17-ounce tomatoes liquid coarsely chopped 17.3-ounce pillsbury grands refrigerated 18.25-ounce package devil's 1/2-3 whole snapper striped radicchio small pineapple 2-pound piece salmon crushed tomatoes crushed tomatoes puree crushed tomatoes including liquid beans including liquid matoes including liquid including liquid tomatoes puree chicken broth flour lentil rinsedv flour 4-5lb 4-ounce package instant chocolate fudge pudding cream style sweet C,ices and peel around top edge of cheesecake. $Very thin lime slices, cut in half Very thin lime peel strips FILLING: 3 8-ounce "bricks"cream cheeseroom temperature 1 1/4 cups light sour cream 3/4 cup plus 2 tablespoons sugar 2 1/2 tablespoons triple sec or other orangeliqueur 2 1/2 tabs tequila 2 1/2 tabs fresh lime juice 4 large eggs American CRUST : Nonstick vegetable oil spray 1 1/4 cups graham cracker crumbs 1/4 cup (1/2 stick) unsalted butter, melted TOPPING: 3/4 cup light sour cream 1 tablespoon fresh lime juice 1 tablespoon sugar Very thin lime slices, cut in half Very thin lime peel strips FILLING: 3 8-ounce "bricks"cream cheeseroom temperature 1 1/4 cups light sour cream 3/4 cup plus 2 tablespoons sugar 2 1/2 tablespoons triple sec or other orangeliqueur 2 1/2 tabs tequila 2 1/2 tabs fresh lime juice 4 large eggs 8 slices bacon 4 onionschopped 1 c. brown sugar (loosely packed or to taste) 1/2 c. cider vinegar 1 t. dry mustard 1/2 t. salt 1 28 oz. can pork and beans 1 16 oz. can of kidney beans 1 16 oz. can green limas 1 16 oz. can white limasF Saute bacon remove and drain most fat off Saute onions in bacon drippings add sugar vinegar mustard salt. Cook until onions have softened. Add beans drained ( I did not drain )and bacon and cook at 350degrees for about 2 hours.K American` 8 slices bacon 4 onionschopped 1 c. brown sugar (loosely packed or to taste) 1/2 c. cider vinegar 1 t. dry mustard 1/2 t. salt 1 28 oz. can pork and beans 1 16 oz. can of kidney beans 1 16 oz. can green limas 1 16 oz. can white limas 1228c inaka@tdl.comd 30 mins.e 2 hrsf Mediumg Mediumm Marinated MozzarellaB AppetizersC BeansC 1228c inaka@cap.or.jpd Overnighte 10 mins.f Marinated Mixed Bean CasseroleB BeansC Americanican ag311@cleveland.freenet.edu 10 mins.e Nonef Recipe: Marinated carrots Ingredients: Carrots Vinegar Olive oil Garlic Savory Method: Peel some carrots and slice into typical carrot-stick-sized pieces.Choose an empty jar large enough to hold the carrot sticks stading up.Fill it 1/3 full of vinegar and another 1/3 full of olive oil. Shakesome salt inrub in some dried savory (or use savory salt)and adda lot of garlic chips or finely chopped fresh garlic.Put the carrots inseal the jar cover tightlyand shake. Refrigeratefor Y garlic.Put the carrots inseal the jar cover tightlyand shake. Refrigeratefor three hoursoccasionally shaking the jar and turning it upside-downor vice versa. At the end of the approximately 3 hoursremove carrotswith tongsgetting off most of the oil and garlic. That's it.I often marinate 3 batches in the same mixture before discarding it. Savory Jar a $Very thin lime slices, cut in half Very thin lime peel strips FILLING: 3 8-ounce "bricks"cream cheeseroom temperature 1 1/4 cups light sour cream 3/4 cup plus 2 tablespoons sugar 2 1/2 tablespoons triple sec or other orangeliqueur 2 1/2 tabs tequila 2 1/2 tabs fresh lime juice 4 large eggs American CRUST : Nonstick vegetable oil spray 1 1/4 cups graham cracker crumbs 1/4 cup (1/2 stick) unsalted butter, melted TOPPING: 3/4 cup light sour cream 1 tablespoon fresh lime juice 1 tablespoon sugar Very thin lime slices, cut in half Very thin lime peel strips FILLING: 3 8-ounce "bricks"cream cheeseroom temperature 1 1/4 cups light sour cream 3/4 cup plus 2 tablespoons sugar 2 1/2 tablespoons triple sec or other orangeliqueur 2 1/2 tabs tequila 2 1/2 tabs fresh lime juice 4 large eggs noodlesW nopales normal thick scorches smaller batch usually bisquick number pickled peppers tomato sauce nouveaux purpose flour all-purpose flour almonds toasted coarsely chopped baking sprouts black pepper routs black pepper aking opped monds toasted coarsely chopped almonds toasted coarsely chopped crushedV blackberry vinegar boiling water bottled sauce tabasco bread crumbs brown sugar butter stick butter margarine buttermilk butterpastry calvados catsup mustard chicken broth chicken seafood broth chili powder onion powder chilled solid vegetable shortening pieces chopped drained sauerkraut chopped celantro sauce chopped celery@ chopped fresh parsley@ chopped green pepper@ cider vinegar@ white wine@ grated parmesan@ minced parsley@ white vinegar@ salt@ sliced almonds@ sugar@ water@ sprouts@ butter@ pound mushrooms sliced@ dried mint@ teasp salt@ pper@ crushed pepper@ crushed pepper@ utter@ butter@ butter@ lightlyY lightly greased baking sheet lightly toasted triangles lightly-flavoured limas limeW juice juice wedges overnight cookedQ cooked brown 2 l/2 to 3 pounds skirt steak, cut into -inch sections Nonstick cooking spray 1 large onion (about 1 pound), peeled, halved, and cut into thin slices 2 large heavy sweet red peppers, stemmed, cored, and cut into julienne strips 1/2 teaspoon salt 1 cup tomato-based bottled hot salsa 1/2 C chopped red onion 1/2 C packed fresh cilantro (stems can be used) 1/4 cup olive oil 3 chipotles adobado, with clinging sauce 2 Tbsp tequila 2 Tbsp fresh lime juice 1 Tbsp liquid hickory smoke flavoring 2 C amber beer, such as Dos Equis 18 6-inch flour tortillas, warmed Pico de Gallo Guacamole note: "chipotles abobabo" are pickled peppers in tomato sauce ute. Add the onion slices and cook one minute, add the cashews and cook one minute, then add the leek (or whatever) and cook one minute. Add the rice and toss through, then slosh in the Sherry, salt and pepper. Serve with a green salad... Nice and light for a hot day Just a note though- it might be an idea to pop the saucepan lid tablespoons sherry tablespoons extra virgin olive tablespoons extravirgin olive tablespoons finely chopped fresh tablespoons flour tablespoons fresh juice tablespoons fried rempah method tablespoons granulated sugar tablespoons grated parmesan cheese tablespoons sweet mustard needed tablespoons instant bouillon granules tablespoons instant mashed potato flakes tablespoons instant potato flakes sliced orange sliced scallion stalk celery small bundle konbu dried rolled small sliced almonds small bottle ginger chilled small bunch basil small bunch rucola small bunch rucola small cabbage small smoked salmon small green chiles small green chilies optional small salmon-7 small carrot finely grated small chopped onion small clove garlic minced small pickle chopped small green pepper diced small iceberg lettuce shredded green pepper diced green pepper diced small glass olive #A)from the North End Italian Cookbook, 1991 d Overnighte Nonef Mediumg Highm Recipe: Marinated Mozzarella Ingredients: 3pkg ( 5 oz each) mozzarella string cheese 4 large colves garlic, peeled 2 medium bell peppers ( preferable 1 red and 1 green), diced 1 small onion, sliced thin 2 1/2 tsp dried basil leaves, crumbled, mixed with 1/4 tsp crushed red pepper 2 tbsp vinegared capers, drained 2 tbsp red-wine vinegar 1 1/2c olive oil. Method: 1. Cut mozzarella sticks in 3/4inch pieces Thread two toothpicks or wooden skewers with 2 cloves each; place in clean 1 quart een), diced 1 small onion, sliced thin 2 1/2 tsp dried basil leaves, crumbled, mixed with 1/4 tsp crushed red pepper 2 tbsp vinegared capers, drained 2 tbsp red-wine vinegar 1 1/2c olive oil. Method: 1. Cut mozzarella sticks in 3/4inch pieces Thread two toothpicks or wooden skewers with 2 cloves each; place in clean 1 quart talian Cookbook, 1991 1/4 teaspoon chili powder 1 teaspoon crushed red pepper flakes 1 cup chopped tomatoes 1/2 cup water 2 cups cauliflower florets2 cups fresh or frozen green peas 2 tablespoons tamari Freshly ground pepper This is not really a curry, and it's not really a chili. It's a kind of in between, and one of my favorites. Serve with rice, an assortment of chutneys, roasted nuts, and sour cream on the side. Indian 3/4 cup almonds 1/4 cup sesame seeds 1 tablespoon canola oil 3 large cloves garlic, minced 1 large yellow onion, chopped 1 medium butternut squash, (about 1 pound), peeled & cut in 1/2- inch cubes 2 1/2 cups sliced mushrooms 1 1/2 teaspoons ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon chili powder 1 teaspoon crushed red pepper flakes 1 cup chopped tomatoes 1/2 cup water 2 cups cauliflower florets2 cups fresh or frozen green peas 2 tablespoons tamari Freshly ground pepper This is n 2 eggplants (2 1/4 lb) 3 tablespoons unsalted butter 1/2 cup dry breadcrumbs Vegetable oil, for frying 1 pound periciatelli 3 cups thick tomato sauce, preferably homemade, with meat or without 1 tablespoon dried oregano At least 1 1/2 hours before serving, peel the eggplants and slice them lengthwise 3/8 inch thick. Salt and let stand in a colander for 30 minutes. Meanwhile, use 1 tablespoon of the butter to lightly coat a 10-inch mold with 3-inch-wide sides or a 10-inch springform pan. Coat evenly with 2 tablespoons of the breadcrumbs. Blot the eggplant slices dry. Fry the slices in the oil in a large skillet over medium-high heat until lightly golden on both sides. Drain on paper towels. Set some slice slices dry. Fry the slices in the oil in a large skillet over medium-high heat until lightly golden on both sides. Drain on paper towels. Set some slicelice 1. Unwrap pork roast and stab all over vigorously with a fork on both sides 2. Mix garlic, onion, soy sauce and vermouth in useful container 3. Drop in pork roast, cover with pepper, and marinate covered overnight 4. Turn pork roast in the morning. 5. In the evening, remove roast and remove any large bits, leaving pepper in place if possible 6. Insert thermometer and place on rack in pan, fat side up. Place into a 450F oven, immediately lowering temperature to 350F 7. Roast until done as sB%hown on thermometer. 8. Slice and eat American`}2 lb boneless pork loin roast 2 cloves minced garlic 1/2 medium onion, chopped 1/2 cup soy sauce 1/4 cup dry vermouth pepper 1228c inaka@tdl.comd 25 mins.e 1 hr & 45 mins.f Highg Highm dium onion, chopped 1/2 cup soy sauce 1/4 cup dry vermouth pepper yClean mushrooms. Saute onions in oil until transparent. Add mushrooms and saute until half-cooked. Add all other ingredients. Cook until liquid is reduced by half. Remove from fire and let cool in own juices. Store in glass or stainless steel container. Drain before serving. Makes almost two quarts--great for parties--or can be halved or quartered for smaller groups American` 4 lbs. mushrooms/ 1 C. onions, finely chopped/ 2 C. salad oil/ 3/4 C. distilled vinegar/ 3 tsp. salt/ 1 1/2 tsp. pepper/ 2 TBSP sugar/ 2 TBSP tarragon (fresh is nice, but not essential)/ 1228c inaka@tdl.comd 15 mins.e 20 mins.f Mediumm Marinated Pork Loin Roast PorkC 6D|2 lb boneless pork loin roast 2 cloves minced garlic 1/2 medium onion, chopped 1/2 cup soy sauce 1/4 cup dry vermouth pepper 1-pound confectioners sugarZ 1-pound eggplant trimmed strips about 13-ounce tomatoes drained reserving juice belowP ben's bermuda berries besan better between beurre beverage beware bicarbonate green chillies biscuit biscuit-like biscuits bisquick quick small sprouts rinsed small potato about pound small pumpkin about pounds small pepper chuncked small pepper small onion thinly sliced rings small pepper chopped small shallot minced small sockeye salmon small sweet pepper strips small tomatoP small turnip small white onion small white onion chopped small whole stalk celery small pieces about sprig fresh basil sprig fresh rosemary teaspoon dried spring onion finely chopped spring onion/scallion trimmed finely chopped hopped finely chopped spring onion finely chopped finely chopped finely chopped sifted flour all-purpose flour flour teaspoons balsamic vinegar chocolate chips tomato paste salmon drained 15-ounce containers ricotta cheese sugar cheese sugar sugar salmon drained sugar all-purpose flour yeast whole tomatoes meatballs 28-oz tomatoes diced whole 35-ounce tomatoes undrained brown sugar optional 4-5oz salmon fillets sheets pastry 4-ounce 1-inch-thick salmon fillets 4-ounce chopped green chilies 1/2-ounce minced clams prebaked cheese pizza crusts tomato 6-1/2 ounce chopped clams juice canan 2 pounds medium shrimp (about 64) shelled, and, if desired, deveined 1 lemon, sliced thin 1 onion, sliced thin a 3-ounce can pitted black olives, drained and sliced a 2-ounce jar pimientos, drained and chopped fine 1 cup fresh lemon juice Into a large saucepan of boiling salted water plunge shrimp and simmer until just cooked through, 1 to 2 minutes. Drain shrimp in a colander and rinse under cold water. Pat shrimp dry and transfer to a large bowl. Add remaining ingredients and combine mixture well. Marinate shrimp mixture, covered and chilled, stirring occasionally, at least 1 day and up to 2 days. Discard bay leaf and serve shrimp chilled. 2 tablespoons white-wine vinegar 1/2 cup vegetable oil 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 1/4 teaspoon dry mustard 1 bay leaf, halvedK American 1/2 cup soy sauce 1/4 cup dry vermouth pepper a 1228m MARINATED SHRIMPB Appetizers izers Marinated ShrimpB AppetizersC 5ab all over vigorously with a fork on both sides 2. Mix garlic, onion, soy sauce and vermouth in useful container 3. Drop in pork roast, cover with pepper, and marinate covered overnight 4. Turn pork roast in the morning. 5. In the evening, remove roast and remove any large bits, leaving pepper in place if possible 6. Insert thermometer and place on rack in pan, fat side up. Place into a 450F oven, immediately lowering temperature to 350F 7. Roast until done as sB%hown on thermometer. 8. Slice and eat American`}2 lb boneless pork loin roast 2 cloves minced garlic 1/2 medium onion, chopped 1/2 cup soy sauce 1/4 cup dry vermouth pepper a 1228c inaka@cap.or.jpd 25 mins.e 1 hr & 45 mins.f Highg Highm Marinated ShrimpB AppetizersC quarters quarts[ quick quick-cooking quicklyY sugar ra-yu ra-yu ra-yu sugar ra-yu ra-yu ra-yu ra-yu aising raisinsL raisins handful ramen range raspberries raspberry rater rathe rather really reason recipe^ Sauce (optional): another clove garlic, sliced paper thin needles from another sprig of fresh rosemary (*or* basil or tarragon to taste), chopped one ripe tomato 1 stick (1/4 pound) unsalted butter, at room temperature, cut into 8 pieces salt to taste American two to four fresh tuna steaks 6 cloves garlic, sliced paper-thin with a garlic mandolin juice of one lemon 3 to 4 sprigs fresh rosemary 1/3 cup olive oil salt to taste Sauce (optional): another clove garlic, sliced paper thin needles from another sprig of fresh rosemary (*or* basil or tarragon to taste), chopped one ripe tomato 1 stick (1/4 pound) unsalted butter, at room temperature, cut into 8 pieces salt to taste 1228c inaka@tdl.comd 2 hrse Nonef Mediumm MartiniB CocktailsC 1DD2 1/2 ounce gin 1 t. dry vermouth 1 lemon twist or 1 cocktail oliveas a sauce. Eggplant TimbaleB VegetablesC 8f the mozarella plusenough bread pieces to make the mixture stick together.Fill mushroom caps with the mixture and place on a cookie sheet. When allthe caps are filledtop with the remaining mozarella and bake at 350degrees until the cheese starts to bubble (about 10 to 15 minutes). 2 Tbsp. white flour1 Tbsp. plain yogurt (or sour cream would work chopped into little pieces) fresh bread (about 6 slices) 1/2 cup shredded Mozarella cheese olive oilK American J1-1/2 lbs large mushrooms with nice caps 2 cloves garlic minced 1 med. onion minced 2 Tbsp. butter 1/2 tsp. basil 1 tsp. prepared mustard salt and pepper to taste 2 Tbsp. white flour1 Tbsp. plain yogurt (or sour cream would work chopped into little pieces) fresh bread (about 6 slices) 1/2 cup shredded Mozarella cheese olive oil 1228c inaka@cap.or.jpd 20 mins.e 15 mins.f Highg Highm Eggplant TimbaleB VegetablesC #A9Gourmet May 1995 Mary A. Johnson: Stoneham, Massachusetts d Overnighte 2 mins.f Mediumg Recipe: Marinated Shrimp Ingredients: 2 pounds medium shrimp (about 64) shelled, and, if desired, deveined 1 lemon, sliced thin 1 onion, sliced thin a 3-ounce can pitted black olives, drained and sliced a 2-ounce jar pimientos, drained and chopped fine 1 cup fresh lemon juice 2 tablespoons white-wine vinegar 1/2 cup vegetable oil 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 1/4 teaspoon dry mustard 1 bay leaf, halved Method: Into a large saucepan of boil 1/2 cup olive oil 2 tablespoons sherry-wine vinegar 2 tablespoons soy sauce 2 tablespoons rice vinegar 1 small shallot, minced 1 small clove garlic, minced 1 teaspoon minced cilantro Mediumm Recipe: Mexican Coffee Ingredients: 4 ounces hot coffee 2 ounces Kahula 2 ounces heavy cream Method: Pour the coffee into an Irish coffee glass. Add the kahula and stir. Pour the cream carefully over the back of a teaspoon so that it floats on top of the drink. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ --------------------B ---------------------- tdl.com/~inaka/inakasoft/ ips broken into bite-size pieces Chill and serve with Ranch dressing. Allow to cool. In a large bowl, mix the above with: 1 1/2 c cooked kidney beans ( canned are fine) 1 head iceberg lettuce, cut into bite-size pieces 1/4-12 c minced yellow or red onions one 4-oz can diced Ortega chiles one 3 1/2 - 5 oz can pitted black olives, sliced Mexican 1228c inaka@tdl.comd 20 mins.e Nonef Recipe: Max Lippitt Salsa Ingredients: 3 16oz cans of whole peeled Tomatoes 1 small can of green chilies (optional) 2 yellow or white onions (chopped) OR 1 bunch green onions and 1 yellow or white onion (chopped) 3, 6, or 9 jalopenos for mild, medium or hot 1 tblsp Oregano 1 tblsp Garlic Powder 1 Tsp red pepper 1 Tsp crushed red pepper Method: Put tomatoes, yellow/white onions and jalopenos in food processor and pulse quick just to chop up coursely OR break up tomatoes by hand and fi d 1 yellow or white onion (chopped) 3, 6, or 9 jalopenos for mild, medium or hot 1 tblsp Oregano 1 tblsp Garlic Powder 1 Tsp red pepper 1 Tsp crushed red pepper Method: Put tomatoes, yellow/white onions and jalopenos in food processor and pulse quick just to chop up coursely OR break up tomatoes by hand and fi xican marinated marinated marsala martini mary's mary's garlic bread masala mashed masur masur lippitt salsa tarts bi'ajeen meatballs meatloaf meats mediterranean mediterranean pesto melba verda green sauce mexican mexican coffee mexican salad mexican style lasagne michigan chile sauce chile sauce chile sauce sauce chile sauce sauce chile sauce sauce sauce mushroomse straight straits street style sunset sunset magazine supreme susanU susan fallom stockholm swedenU swedenU sweet switzerland sylviau tan's tapas tasca terry terry tan's straits chinese cookbook texas chile-heads recipe collection In a shaker half filled with ice cubes, combine the gin and vermouth. Stir well. Strain into a cocktail glass. Garnish with the lemon twist or the olive.K British`E2 1/2 ounce gin 1 t. dry vermouth 1 lemon twist or 1 cocktail olive 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Martini Ingredients: 2 1/2 ounce gin 1 t. dry vermouth 1 lemon twist or 1 cocktail olive Method: In a shaker half filled with ice cubes, combine the gin and vermouth. Stir well. Strain into a cocktail glass. Garnish with the lemon twist or the olive. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ---------------------B --------------------- l.com/~inaka/inakasoft/ pped, we just have to eat it! Italian 1. Wash tuna steaks and pat dry. Place in a shallow, non-aluminum pan large enough to hold them in one layer. 2. In a bowl, combine olive oil, sherry vinegar, soy sauce, rice vinegar, minced shallot, garlic, cilantro, ginger, jalapeno and sesame oil. Stir well. This soy-sherry vinaigrette can be used as a sauce or salad dressing as well as a marinade. 3. Pour 1/2 cup vinaigrette over tuna steaks. Marinate about 2 hours, turning steaks every 30 minutes. 4. Remove tuna from marinade, patBu dry and grill until cooked rare, about 4 minutes a side. Serve and pass remaining soy-sherry vinaigrette as a sauce. GM1/4 teaspoon minced ginger 1/4 teaspoon minced jalapeno 1 teaspoon sesame oilK American 1 cup butter, softened 1 cup parmesan cheese, grated 1/2 cup mayonnaise 5 garlic cloves minced or pressed 3 Tbsp fresh parsley, chopped 1/2 tsp oregano 1 loaf French bread, (baguette), cut lengthwise 1228c inaka@tdl.comd 10 mins.e 20 mins.f Mediumg Mediumm Recipe: Mary s Garlic Bread Ingredients: 1 cup butter, softened 1 cup parmesan cheese, grated 1/2 cup mayonnaise 5 garlic cloves minced or pressed 3 Tbsp fresh parsley, chopped 1/2 tsp oregano 1 loaf French bread, (baguette), cut lengthwise Method: 1. Preheat oven to 2. Mix all ingredients except the bread together in a bowl. 3. Spread the mixture onto the French bread. 4. Wrap bread in aluminium foil. 5. Bake for 20 minutes. 6. Unwrap and place under broiler to brown. Notes: 5. Bake for 20 minutes. 6. Unwrap and place under broiler to brown. Notes: We never finish the last step. By the time we have the stuff unwrapped, we just have to eat it! seeds 1 tsp. butter 2 tbsp. a 1228c inaka@tdl.com pomegranate pomegranate seeds poppyf poppy sesame seedsf porcini porkU portobello portuguese For the tuna: chop the rosemary, twigs and all, and combine with garlic, lemon juice and olive oil. Put the tuna steaks into a shallow bowl or deep plate and pour the marinade over them. Cover with plastic wrap. Marinate at room temperature for 1 to 2 hours. Remove the tuna from the marinade and discard the marinade. Either grill the tuna over charcoal or pan-grill in a dry, non-stick frying pan over high heat until brown on the outside but rare on the inside. Sprinkle a little salt on the fish, and serve as is or with a sauce. For the sauce, pulverize the tomato in a food processor and pass through a coarse strainer. Discard solids. Add the garlic and the rosemary or other herb to the strained tomato. Just before you put the tuna in the pan to grill, heat the tomato mixture in a microwave for about 5 minutes, until reduced to a goopy consistency. Whisk in the butter, one piece at a time. Add salt to taste. lemon wedge chocolate chips wedge litre stock litre stock water litre water french bread baguette lengthwise bread about inches sweet butter nches sweet butter sweet butter sweet butter sweet butter peeled diced seeding optional medium ground medium jalapeno chili seeded chopped medium jicama peeled diced about medium onion medium onion chopped medium onion chopped medium onion finely chopped medium onion sliced medium onion thinly sliced medium onionminced medium sized green chilli cored seeded medium sized sweet pepper ounce kahula@ ounce vodka@ fresh ginger@ frozen spring wrappers@ pinch oregano@ whipping cream@ cream cheese softened@ pound boneless chicken breasts strips@ pound fresh fettucine@ pound rigatoni@ pound turnips peeled@ quart blackberries@ tomato@ shallot@ sliced orange@ small artichoke hearts chopped@ ttuce shredded@ lettuce shredded@ lettuce shredded@ lettuce shredded@ dded@ hredded@ small iceberg lettuce shredded@ small iceberg lettuce shredded@ tablespoon dijon mustard@ tablespoon lemon juice@ tablespoon canning non-iodized@ sugar@ sugar@ tblsp chili flakes@ finely chopped parsley@ flour@ pickling spices muslin In saucepan simmer meat in water 20 minutes. Drain. Line 8-inch-squarebaking dish with pastry. In bowl combine meat dates and currants. Place meat mixture into pastry-lined dish.In bowl combine salt saffron ginger peppe rmace cloves wine vinegar and 9 egg yolks reserving 1 yolk and pour over. Cover with top crust Crimp well make triangular cuts in center and fold tips back.Beat reserved yolk (save egg whites for another use) and brush on crust.Bake at 375 degrees until crust is browned andB? meat is heated through 25to 30 minutes. Makes 6 to 8 servings. 3/4 teaspoon black pepper 1/2 teaspoon ground mace 1/4 teaspoon ground cloves 3/4 cup red wine 1 tablespoon wine vinegar 10 egg yolksK British eric pinch garlic 2 cloves cumin seeds 1 tsp. butter 2 tbsp. a 1228m MAX LIPPITT SALSAB Sauces auces 15 mins.e 20 mins.f Mediumg Mediumm Recipe: Masur Daal Ingredients: Masur Daal 1 cup Onion 1 Ginger 1 in. Water 3 1/2 cup turmeric pinch garlic 2 cloves cumin seeds 1 tsp. butter 2 tbsp. Method: Wash well the daal and drain it. Boil the water and add the daal, salt, pepper, turmeric, finely chopped ginger, and garlic. Cover the pot and simmer for 20 mins. When done, heat the ghee add the cumin. Fry till golden brown and add thinly sliced onions. Fry till crisp and brown. May add paprika and finely chopped tomatoes to th (e above for color. Pour over the daal and serve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ Onion 1 Ginger 1 in. Water 3 1/2 cup turmeric pinch garlic 2 cloves cumin seeds 1 tsp. butter 2 tbsp. a 1228c inaka@tdl.comd 20 mins.e 50 mins.f Highg Highm Recipe: Meat Pies Ingredients: 1 1/2 pounds pork or veal cubed (about 3 cups) 1 1/2 cups water Pastry for 1 (8-inch) double pie crust 6 tablespoons chopped dates 6 tablespoons currants 2 teaspoons salt 5 threads saffron 3/4 teaspoon ground ginger 3/4 teaspoon black pepper 1/2 teaspoon ground mace 1/4 teaspoon ground cloves 3/4 cup red wine 1 tablespoon wine vinegar 10 egg yolks Method: In saucepan simmer meat in water 20 minutes. Drain. Line 8-inch-squarebaking dish with pastry. In bo crust 6 tablespoons chopped dates 6 tablespoons currants 2 teaspoons salt 5 threads saffron 3/4 teaspoon ground ginger 3/4 teaspoon black pepper 1/2 teaspoon ground mace 1/4 teaspoon ground cloves 3/4 cup red wine 1 tablespoon wine vinegar 10 egg yolks Method: In saucepan simmer meat in water 20 minutes. Drain. Line 8-inch-squarebaking dish with pastry. In bo cumin seeds cumin seeds butter margarineJ buttermilk carrots finely chopped celery finely chopped American` 3 eggs, separated 3/4 cup milk 1/2 cup melted unsalted butter 3/4 cup sour cream 1 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 cup sugar inaka@tdl.com 20 mins.e 25 mins.f Highg Highm Recipe: Sour Cream Waffles Ingredients: 3 eggs, separated 3/4 cup milk 1/2 cup melted unsalted butter 3/4 cup sour cream 1 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 cup sugar Method: Beat egg yolks in a bowl. Beat in milk, butter, and sour cream. Combine and sift together flour, baking powder, baking soda, and sugar. Add to the liquid mixture and beat well. Beat the egg whites until stiff and fold into batter. Makes 16 waffles. Additional Notes (if an pe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ PROCEDURE PASTRY (1) Cut butter and flour with two knives until mixture contains particles the size of small peas. (2) Sprinkle with cold water until pastry clings together. Shape into ball and place in refrigera tor for 1/2 hour. (3) Roll out to cover pie dish (8 inch). Leave enough pastry for a top. (4) Pre-bake the pie shell for 10 minutes at 350 deg.F. To prevent crust walls from collapsing, fill with dry beans for the first five minutes. (5) Make the filling: fry on qions and meat, continuing until onion is lightly browned. Add flour mix, sliced tomatoes, sliced capsicum, tomato sauce and breadcrumbs to pan. Continue until capsicum is softened. Add mushrooms and fry for 1 minute more. (6) Place the fried mix into the pre-baked pie shell, cover with pastry lid and cook in moderate oven for 20 minutes. (7) Serve hot Middle Eastern possible possibly posted potato potato sourdough starter potatoesC potatoes potatoes potatoeswashed many] carrotsa cloves garlic] potatoesa tomatosa maple maple syrup drown maraschinoG marble margarineC margerine marinadeU marinade minced garlic marinade marinade marinade sauce marinade ingredients marinara marinate marinated marinated sherry sugar sauce marine calls adding berries sauce vegetable cocktail juice sauce topping sauce optional sauce orange marmelade FILLING: 2 lb lamb or beef (pre-cooked cubes) 2 medium brown onions 1/4 cup seasoned flour (flour with basil, oregano, and pepper) 1/2 lb mushrooms 6 tomatoes 1 capsicum (green pepper), sliced 1 cup breadcrumbs 1/2 cup omato sauce Australian NPASTRY: 1/4 lb butter 3/4 cup white flour 3/4 cup self-raising flour ice cold water FILLING: 2 lb lamb or beef (pre-cooked cubes) 2 medium brown onions 1/4 cup seasoned flour (flour with basil, oregano, and pepper) 1/2 lb mushrooms 6 tomatoes 1 capsicum (green pepper), sliced 1 cup breadcrumbs 1/2 cup omato sauce 1228c inaka@tdl.comd 30 mins.e 30 mins.f Mediumg Mediumm the fried mix into the pre-baked pie shell, cover with pastry lid and cook in moderate oven for 20 minutes. (7) Serve hot Filling: 2 cups lamb meat, finely chopped 1/2 cup onions, finely chopped 1 cup samneh 1/2 Cup pine nuts 3/4cup labneh Pomegranate seeds Salt and pepper Pastry: 5 cups bread flour 1 1/2 cups water 2 1/2 cups samneh (or other shortening) 1228c inaka@tdl.comd 20 mins.e 20 mins.f Mediumg Highm Recipe: Meat Tarts (Lahm Bi'Ajeen) Ingredients: Filling: 2 cups lamb meat, finely chopped 1/2 cup onions, finely chopped 1 cup samneh 1/2 Cup pine nuts 3/4cup labneh Pomegranate seeds Salt and pepper Pastry: 5 cups bread flour 1 1/2 cups water 2 1/2 cups samneh (or other shortening) Method: Prepare pastry by sifting flour with salt. Add melted and cooled samneh. Stir in the water. Knead until smooth, adding more water if necessary to make dough easy to handle. Let stand an hour covere ATPastry: 5 cups bread flour 1 1/2 cups water 2 1/2 cups samneh (or other shortening) Middle Eastern shelled hazelnuts finely chopped shortening shredded cheddar cheese sliced mushrooms butter margarine cream cream plain yogurt cream plain yogurt cream plain yogurt cream plain yogurt sauce@ sauce@ 1228c inaka@tdl.comd 15 mins.e 20 mins.f Mediumg Mediumm Recipe: Mediterranean Pesto Ingredients: 2 cloves garlic 2 tablespoons fresh rosemary 1 tablespoon fresh thyme 1 tablespoon fresh summer savory 1 tablespoon fresh oregano 1 cup fresh Italian parsely 1/3 cup grated Parmesan cheese 1/2 cup toasted walnuts 1/3 cup + 1 tablespoon extra virgin olive oil Method: Roast the walnuts in a 350 degree oven for 20 minutes or until golden brown. Place all of the ingredients, except the oil, in a food processor. With the food processor running, slow san cheese 1/2 cup toasted walnuts 1/3 cup + 1 tablespoon extra virgin olive oil Method: Roast the walnuts in a 350 degree oven for 20 minutes or until golden brown. Place all of the ingredients, except the oil, in a food processor. With the food processor running, slow shrimp garlic-wine sauce shrimp orange mustard sauce shrimp moutarde shrimp orleans shrimp romesco sauce sicilian-style sicilian-style sweet sausage simple simple trout singapore singapore sling singapore style singh sitka sitka sound bouillabaisse illabaisse sound bouillabaisse bouillabaisse illabaisse sitka sound bouillabaisse sound bouillabaisse aisse 2 cloves garlic 2 tablespoons fresh rosemary 1 tablespoon fresh thyme 1 tablespoon fresh summer savory 1 tablespoon fresh oregano 1 cup fresh Italian parsely 1/3 cup grated Parmesan cheese 1/2 cup toasted walnuts 1/3 cup + 1 tablespoon extra virgin olive oil Roast the walnuts in a 350 degree oven for 20 minutes or until golden brown. Place all of the ingredients, except the oil, in a food processor. With the food processor running, slowly add the oil. Makes about 2 cups. This pesto stores well. Place it in a container with a tight fitting lid, pour a thin film of olive oil over the pesto, place the lid on top and store in the refrigerator. Do not store fresh pesto at room temperature. Italian shell, cover with pastry lid and cook in moderate oven for 20 minutes. (7) Serve hot In medium bowl, mix together egg, garlic, salt, and pepper. Add ground turkey and two tablespoons of the flour. On wax paper, sprinkle remaining flour. Drop turkey mixture by heaping tablespoons onto floured wax paper; roll in flour to form balls. In nonstick frypan, place oil over high heat, add turkey balls and brown, turning. (About 6 minutes). Remove turkey balls and drain on paper towels. Remove oil from frying pan, reserving one tablespoon. Drain juice from pineapple chunks, ad d enough water to make one cup (if necessary). Add bouillon cube to pineapple juice; stir to dissolve. In frying pan over low heat, place pineapple chunks, green pepper, and onion; stir and cook about 2 minutes. In small bowl, place cornstarch, sugar, and ginger, stir in soy sauce and vinegar until smooth. Add pineapple juice mixture to frying pan; then add cornstarch mixture, stirring and cooking until clear and thickened, about 5 minutes. Add turkey balls to pan and warm. Serve over unsweetened cocoa vegetable vegetable needed vegetable needed vinegar vinegar vinegar white vinegar virgin olive vodka walnut walnuts chopped walnuts desired water water water sired water Boil a large kettle of water and scald vermi- celli for 10 minutes, longer if necessary to soften until strands are pliable and soft to the touch. Wash and tail beansprouts. Cut chives into 4 cm lengths. Wash and drain. Wash and peel prawns. Heat 3 tablespoons oil and fry firm soybean cakes until brown. Cut into pieces 1 x2x 1/2 cm. Sambal Heat 5 tablespoons oil and fry pounded dried prawns for 3 minutes. Add all other rempah ingredients except sugar and salt and fry until oil seeps out a gain. Add sugar and salt and stir once. Remove about half the amount of rempah and put aside. In remaining rempah, add sliced onion and fry for 2 minutes. Add prawns and tamarind liquid and simmer for five minutes. Remove and set aside. How to Fry Vermicelli Putting all but 3 tablespoons of the reserved rempah in a kwali, fry vermicelli and bean- sprouts for 8-10 minutes, stirring all the time until cooked. Moisten occasionally with tamarind liquid from the gravy allow- ance if vermicel Mee Siam IIB PastaC water for scalding vermicelli 1 packet coarse rice vermicelli (Hokkien: bee hoon) 250 9 beansprouts 100 g Chinese chives (Hokkien: koo chye) 500 9 small prawns 3 tablespoons oil 4 firm soybean cakes (Hokkien: taukwa) 5 tablespoons oil 1228c inaka@cap.or.jpd 15 mins.e 20 mins.f Mediumg Mediumm Mee Siam IIB PastaC water for scalding vermicelli 1 packet coarse rice vermicelli (Hokkien: bee hoon) 250 9 beansprouts 100 g Chinese chives (Hokkien: koo chye) 500 9 small prawns 3 tablespoons oil 4 firm soybean cakes (Hokkien: taukwa) 5 tablespoons oil scalded scalding scallionW scallions scallopini scallops scant scant chile powder scant cumin powder schnapps scorches scotch scraped scrubbed seafood seagram's seals[ seashell season seasoned seasoningH seasoning teasp sesame seasonings teasp sesame seasonings1/4 seasonings1/4 curry sauce portuguese sauce seasons 6 Asian (long, thin) eggplants* (about 2 pounds) vegetable oil for brushing eggplant 1/3 cup fresh lime juice 1/3 cup Asian fish sauce (preferably naam pla*) 2 tablespoons sugar 4 large garlic cloves, minced 1/4 cup finely chopped fresh mint leaves Gourmet June 1994 20 mins.e 5 mins.f Mediumg Mediumm Recipe: Minted Eggplant Rounds Ingredients: 6 Asian (long, thin) eggplants* (about 2 pounds) vegetable oil for brushing eggplant 1/3 cup fresh lime juice 1/3 cup Asian fish sauce (preferably naam pla*) 2 tablespoons sugar 4 large garlic cloves, minced 1/4 cup finely chopped fresh mint leaves Method: Preheat broiler. Cut eggplants crosswise into 3/4-inch slices and arrange on baking sheets. Brush both sidel lightly with oil and broil in batches about 4 inches from heat until golden bro 0 mins.e 20 mins.f Mediumm Mix And Mash Root VegetablesB VegetablesC salmon fillets sliced mushrooms garnish smoked halibut tomatoes peeled seeded litres water peppers onions sized tomatoes peeled med-large onions chopped medium baking potatoes unpeeled quarters medium peppers preferable green diced medium brown onions medium carrots chopped medium green apples peeled cored thinly sliced about onions ferable medium brown onions medium brown onions medium brown onions green onions mashed avocados peppers serrano peppers small red/green chili peppers stalks lemon grass garlic fresh cilantro leaves sauce chopped fresh herbs parsley chives thyme melted butter teaspoons sugar cornstarch dissolved tblsp water dried herbs choice cloves garlic tablespoons all-purpose flour 2-inchW 2-ounce 2-pound 2-ounce 2-pound 2-pound -inchW 2-ounce 2-pound garlic cloves garlic cloves stock garlic cloves garlic cloves li gets dry during frying. Add about 3 tablespoons of fried soybean pieces and half the chives to this fried vermicelli. Dish up and arrange on a large plate with sliced hardboiled eggs, remaining chives and remaining soybean pieces for garnish. Gravy Bring tamarind liquid to a boil. Put all ingre- dients in. Adjust seasoning to suit your taste. Serve Mee Siam with sambal prawns and as much gravy as each person wants from a gravy boat. 4 cloves garlic 6 candlenuts 20 dried chillies 3 tablespoons belacan powder 1 teaspoon sugar 1 teaspoon salt 1 large onion, sliced 250 millilitres water 2 tablespoons tamarind powder mi e 4 hardboiled eggs, sliced Rempah 5 tablespoons dried prawns (pounded separately) 5 large onions Gravy 2 litres water 4 tablespoons tamarind powder 3 tablespoons fried rempah (see method) 2 tablespoons preserved soy beans (Hokkien: taucheo), mashed a little 2 teaspoons sugar 1/4 coconut, grated 150 mill ilitres water Chinese water for scalding vermicelli 1 packet coarse rice vermicelli (Hokkien: bee hoon) 250 9 beansprouts 100 g Chinese chives (Hokkien: koo chye) 500 9 small prawns 3 tablespoons oil 4 firm soybean cakes (Hokkien: taukwa) 5 tablespoons oil 4 cloves garlic 6 candlenuts 20 dried chillies 3 tablespoons belacan powder 1 teaspoon sugar 1 teaspoon salt 1 large onion, sliced 250 millilitres water 2 tablespoons tamarind powder mi e 4 hardboiled eggs, sliced Rempah 5 tablespoons dried prawns (pounded separately) 5 large onions Gravy 2 litres water 4 tablespoons tamarind powder 3 tablespoons fried rempah (see method) 2 tablespoons preserved soy beans (Hokkien: taucheo), mashed a little 2 teaspoons sugar 1/4 coconut, grated 150 millilitres water #A% Terry Tan's Straits Chinese Cookbook 15 mins.e 5 mins.f Mediumg Mediumm Mesa Verda (Green Sauce)B SaucesC beefR beefsteak steak 800gr spaghetti spanishw spanish-inspired spare spare-ribs spareribs special specifically spice[ spices spicy spiedies spike spinach spinach basil pesto spiral splach splach tabasco sauce sauce sauce sauce spring spring-rollW sprinkle` sprinkled sprinklingg sproutsV replace required reserve reserve liquid reserved reserving restaurant result results rhubarb ubarb M3 tbs/45ml oil 2 garlic cloves, finely chopped 4oz/120g boneless pork, finely sliced 6 pieces dried mushroom, soaked in water for 10 minutes to soften and then coarsely chopped 2in/5cm piece ginger, peeled and finely slivered 1 tbs/15ml light soy source 1 tbs/15ml dark soy source 1/4 tsp/1-2ml sugar 2 tsb/30ml stock /broth or water In a work or frying pan, heat the oil until a light haze appeas. Add the garlic and fry until golden brown. Add the pork,stir and cook for a minute or two until the meat is opaque. Add the mushrooms and ginger and stir thoroughly. Stirring briskly after each addition, add the soy saurces, sugar, stock or water, fish saurce, onion and chilli. Cook for a few seconds more, transfer to a serving dish, garnish with the spring onion pieces and sprinkle lightly with ground white paper. Here's the way I do onions, and also, pepper strips, hot peppers, zucchini and any fried appetizer. Cut the onion into thin circles, then cut in half. Put the cut and separated onions into a bowl with some BUTTERMILK for 10-15 minutes. Take from the buttermilk and put into a covered bowl with SELF RISING FLOUR (a must--not plain) shake until coated. Fry in oil and drain. This makes a very crispy onion ring, no slimpy onion that pulls from the center of coating. American`FOnions, or other veggies buttermilk self rising flour deep frying oil 1228c inaka@tdl.comd 30 mins.e 10 mins.f Highg Highm Thousand Island DressingB SaucesC 1 cup mayonnaise 3 tbsp chili sauce 1 tbsp cider vinegar 1 tbsp cream 1 tbsp minced green pepper 1/4 cup chopped celery 1 hopped hard boiled egg 1/4 tsp salt 1/2 tsp paprika Mix all thoroughly. American lespoons cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups semi-sweet chocolate chips 1 cup coarsely chopped pecans, toasted (optional) ricotta pie filling, which we all loved, and fresh berries that are available during summer. This is also good with wedges of winter pears, slices of star fruit, circles of navel oranges and bananas. reeze the custard in an ice-cre am freezer according to the manufacturer's instructions until it is almost firm. Transfer the ice cream to a metal bowl and freeze it until it is firm but not solid. Scoop out 1 portion with a 1 1/2-inch ice-cream scoop and level it with a knife. Press a cherry half into the center of the scoop and turn out the scoop into an ice-cube tray without the divider or a metal pan, turning it flat side up. Make 11 more cherry-filled scoops in the same manner, turning them out into 2 more ice-cube 1 cup mayonnaise 3 tbsp chili sauce 1 tbsp cider vinegar 1 tbsp cream 1 tbsp minced green pepper 1/4 cup chopped celery 1 hopped hard boiled egg 1/4 tsp salt 1/2 tsp paprika 1228c inaka@tdl.comd 10 mins.e Nonef Mediumg Highm Recipe: Thousand Island Dressing Ingredients: 1 cup mayonnaise 3 tbsp chili sauce 1 tbsp cider vinegar 1 tbsp cream 1 tbsp minced green pepper 1/4 cup chopped celery 1 hopped hard boiled egg 1/4 tsp salt 1/2 tsp paprika Method: Mix all thoroughly. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------B ------ ww.tdl.com/~inaka/inakasoft/ French celery 1 hopped hard boiled egg 1/4 tsp salt 1/2 tsp paprika Mix all thoroughly. American Mix all thoroughly. 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumg Mediumm Recipe: Thai Tomyung Kun Chicken Ingredients: 2-3 stalks of lemon grass 2 lbs of tiger shrimps or boneless chicken meat 5-6 lime leaves some lemon juice & fish sauce 2-3 small red/green chili peppers 1 can of straw mushrooms 1.5 tblsp of Thai chili paste with soya beans oil (dark redish-brown color), which comes in a jar that can be bought at any Thai grocery store. cilantro/parsley for garnishing and the nice smell Method: Boil some water (half of the pot) in a 1.5qt sauce pan. P eless chicken meat 5-6 lime leaves some lemon juice & fish sauce 2-3 small red/green chili peppers 1 can of straw mushrooms 1.5 tblsp of Thai chili paste with soya beans oil (dark redish-brown color), which comes in a jar that can be bought at any Thai grocery store. cilantro/parsley for garnishing and the nice smell Method: Boil some water (half of the pot) in a 1.5qt sauce pan. P filletV filleted filletsX fillets-skin filling finely chopped filling tablespoons margarine filling suggestions fillings filoc filtered fineU fine-quality finelyM 0 the flour/oil mixture gradually, stirring constantly, until mixture thickens (you may not need to add all of it, depending on the amount of juice in the chilies). Simmer 2 minutes, stirring continually to avoid sticking. Transfer to a covered container and refrigerate. Sever chilled. Makes 1 quart. Mexican` 1 pound fresh green chilies, diced 3 tblsp olive oil 1/3 cup diced onion 1 tblsp salt 1 tsp granulated garlic 1 tsp dried leaf oregano 2 cups water 3 tblsp flour blended with 2 tbsp vegetable oil 1228c inaka@tdl.comd 15 mins.e 5 mins.f Mexican CoffeeB BeveragesC 1D84 ounces hot coffee 2 ounces Kahula 2 ounces heavy creamF Pour the coffee into an Irish coffee glass. Add the kahula and stir. Pour the cream carefully over the back of a teaspoon so that it floats on top of the drink.K Mexican`94 ounces hot coffee 2 ounces Kahula 2 ounces heavy cream a 1228c inaka@tdl.comd Nonee 5Put all but water with K beater. Blend to large lumps. Pour in water. Blend til it masses. Roll out with xtra flour. Make rectangle. Fold in 3, sprinkling flour on each fold. Repeat 4 times in all. Wrap and rest in frig for 40 minutes. Then do 2 more rolls. Use for Pithiviers, Ham tart, Cheese canap s, etc. French`{6 1/2 Sticks butter chilled and diced 3 cups all purpose flour 1 cup cake flour 1 1/2 Teasp salt Chiiled water about 1 cup 1228c inaka@tdl.comd 1 hr & 15 mins.e 10 mins.f Mediumg Mediumm Recipe: Puff pastryIngredients: 6 1/2 Sticks butter chilled and diced 3 cups all purpose flour 1 cup cake flour 1 1/2 Teasp salt Chiiled water about 1 cup Method: Put all but water with K beater. Blend to large lumps. Pour in water. Blend til it masses. Roll out with xtra flour. Make rectangle. Fold in 3, sprinkling flour on each fold. Repeat 4 times in all. Wrap and rest in frig for 40 minutes. Then do 2 more rolls. Use for Pithiviers, Ham tart, Cheese canap s, etc. 1228c inaka@tdl.comd 20 mins.e Nonef Mediumm Recipe: Mexican Salad Ingredients: Saute for 5 " in med. skillet: 1 1/2 T butter 1 1/2 c cooked rice scant 1/2 t chile powder 1/8 t coriander scant 1/2 t cumin powder 1/2 t garlic powder 1/4 t paprika Allow to cool. In a large bowl, mix the above with: 1 1/2 c cooked kidney beans ( canned are fine) 1 head iceberg lettuce, cut into bite-size pieces 1/4-12 c minced yellow or red onions one 4-oz can diced Ortega chiles one 3 1/2 - 5 oz can pitted black olives, sliced Method: Then add : 3 tomatoes, diced 1/3 lb cheddar cut in small pieces Top with: 1/4 lb corn chips broken into bite-size pieces Chill and serve with Ranch dressing. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 0/0/1 0/0/1 1 pound fresh green chilies, diced 3 tblsp olive oil 1/3 cup diced onion 1 tblsp salt 1 tsp granulated garlic 1 tsp dried leaf oregano 2 cups water 3 tblsp flour blended with 2 tbsp vegetable oil To prepare fresh green chilies, roast on a barbecue grill, then peel the skins under running water or by rubbing with a wet towel. Remove stem and seeds before dicing. Place chilies in a food processor fitted with the metal blade and process to puree; set aside. Place olive oil in a skillet over medium-high heat; add onion and saute until translucent. Add salt and spices and reduce heat to medium. Add the green chili puree, then water. Bring to a slow boil, stirring occasionally. Add ground cumin ground ginger chili powder juice lemon juice lemon juice lemon chili powder juice lemon juice lemon juice lemon ounces light ounces juice ounces mozzarella shredded ounces juice ounces orange juice ounces flour ounces seagram's whiskey ounces sliced prosciutto choppedT ounces unsweetened chocolate chopped ounces vodka shredded sharp cheddar bottle horseradish horseradish horseradish inaka@tdl.comd 20 mins.e 1 Hourf Mediumg Highm Recipe: Mexican Style Lasagne Ingredients: 1 10-ounce can enchilada sauce 1 16-ounce can cut-up tomatoes, undrained 1 6-ounce can tomato paste 15 ounce can black beans, drained 9 ounces lasagne noodles (about 9) 1 pint (2 cups) cottage cheese 3 cups shredded cheddar cheese (3/4 pound) sliced scallions Method: Preheat oven to 375. In a bowl, combine enchilada sauce, tomatoes with their juice, and tomato paste. Mix to blend well. Stir in black beans. Spoon a third of tomato sauce mixt er low heat, stirring often, until thickened and reduced to 1 quart (about 1 1/2 hours). Let cool. Makes 1 quart. Mexican` 3 1/2 pounds tomatoes, cored and quartered 2 Anaheim chiles, stemmed and seeded 1 large onoin, quartered 1 clove garlic 3/4 cup sugar 1 tablespoon salt 1 1/2 cups cider vinegar 3/4 teaspoon each ground cinnamon and cloves 1/2 teaspoon ground ginger a 1228c inaka@tdl.com In a pan, heat the thick coconut milk over low heat and cook until it thickens and becomes oily around the edges. Increase the heat. Add the curry paste and cook for 3 to 5 minutes, being careful not to burn. There will be a noticeable color and odor change as the mixture becomes properly cooked. Add the thin coconut milk gradually. Stir. Season with fish sauce, sugar, and tamarind water. Add the ground peanuts. Stir. Serve as a dipping sauce. The sauce will become spicier and thicker asB it stands. Thai` 1 c Thick coconut milk 2 1/2 tb Red curry paste 3/4 c Thin coconut milk 1 tb Fish sauce 2 tb Light brown sugar 1 1/2 tb Tamarind water 1/4 c Ground unsalted dry roasted -peanuts or 3 tb creamy -peanut butter 1228c inaka@tdl.comd 15 mins.e 5 mins.f Mediumg Mediumm Spicy Squash StewB StewsC 1228c inaka@tdl.comd 15 mins.e 45 mins.f Recipe: Mixed Vegetable Soup Ingredients: 2 carrots 1 small turnip 3 oz bamboo shoots 4 oz white cabbage 3 tsp salt 2 large tomatoes 4 cups water (1 cup = 250 ml) 3 oz noodles 3 oz Chinese pickles (cha tsai) 2 scallions 3 oz pea sprouts 2 tblsp Vesop (this is a substitute for soy sauce) 1/2 tsp MSG (monosodium glutamate) pinch of pepper Method: Peel the carrots and turnip, shred or grate the flesh finely; grate the bamboo shoots; wash and shred the cabbage; mix 1 tsp of the salt with Chinese pickles (cha tsai) 2 scallions 3 oz pea sprouts 2 tblsp Vesop (this is a substitute for soy sauce) 1/2 tsp MSG (monosodium glutamate) pinch of pepper Method: Peel the carrots and turnip, shred or grate the flesh finely; grate the bamboo shoots; wash and shred the cabbage; mix 1 tsp of the salt with lk/cocoa mixture in the blender, and blend until sBKmooth. Try it!! You'll get hooked!! I use non-fat milk and it's delicious!! olive onion finely chopped onions minced tomatoes chopped sifted flour sugar water water approximately chopped fresh basil fresh parsley honey bread crumbs peanut butter pumpkin prepared prepared all-purpose flour bread crumbs brown sugar packed buttermilk cheese havarti/swiss shredded chopped yellow onion cider vinegar cooked potato mashed pepper cornmeal cream lakes favorite flour grated monterey about ounces lemon juice taste ounces bourbon@ sticks unsalted butter bits@ dried fresh dill@ teaspoons five-spice powder@ teaspoons grated lemon rind@ taste@ taste@ ketchup@ flour@ ounces amaretto@ applesauce@ crushed tomatoes including liquid@ tomato paste@ package cream cheese softened@ bouillon cube@ boite naturel@ bunch spring onions finely chopped@ crunchy peanut butter@ seedless raisins@ fresh strawberries halved chilled@ cream optional@ white flour@ alaska salmon@ sliced water chestnuts@ chicken@ clove garlic anchovies@ freshly grated parmesan cheese@ liter sugar@ icing idaho oil-packed drain reserve immesiately follow about write might 1/4 lb. green beans, trimmed and cut into 1-inch lengths 1/2 cup small pasta shapes, such as tubetti or shells 1/4 lb. dried cannellini beans,cooked according to package 2 garlic cloves, minced 1/3 cup minced fresh basil leaves or parsleyK Italian 1 1/2 cups minced onion 1 1/2 cups minced carrot 1 1/2 cups minced celery 1/4 cup olive oil 1 (28 oz.) can crushed tomatoes, including liquid 6 cups chicken stock or water 2 tablespoons minced fresh basil leaves or 1/2 teaspoon dried 1/2 teaspoon dried thyme 1/2 teaspoon fennel seeds, crushed salt and pepper 1/4 lb. green beans, trimmed and cut into 1-inch lengths 1/2 cup small pasta shapes, such as tubetti or shells 1/4 lb. dried cannellini beans,cooked according to package 2 garlic cloB8ves, minced 1/3 cup minced fresh basil leaves or parsley 1228c inaka@tdl.comd 30 mins.e 35 mins.f Mini TartufiB DessertsC 2n and cloves 1/2 teaspoon ground ginger a 1228m 121112119k 0/0/1STRONEB Soups 25 mins.e 1 hr & 30 mins.f Mediumm Recipe: Mild Chile Sauce Ingredients: 3 1/2 pounds tomatoes, cored and quartered 2 Anaheim chiles, stemmed and seeded 1 large onoin, quartered 1 clove garlic 3/4 cup sugar 1 tablespoon salt 1 1/2 cups cider vinegar 3/4 teaspoon each ground cinnamon and cloves 1/2 teaspoon ground ginger Method: In a large blender or food processor, whirl tomatoes, chiles, onion, and garlic in batches until pureed. Pour into a 4-quart pan and stir in sugar, salt, vinegar, cinnamon, cloves and ginger. rCook over low heat, stirring often, until thickened and reduced to 1 quart (about 1 1/2 hours). Let cool. Makes 1 quart. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ fresh herbs. minestrone minestrone tartufi mintu fudge sauce julep sauce minted minted eggplant rounds missouri missouri barbeque sauce vegetables mixed mixed vegetables mixed berries ricotta creme mixed grilled vegetables mixed vegetable mocha mocha chocolate muffins mocha coffee molasses mom's mom's meatloaf mongolian mongolian ginger fried vegetables moroccan moscow moscow mousse moscow moscow mousse mushroom mushroomse whipping creamO skins wrappers yeast seasoning frozen kernels thawedC light cream cheese sharp cheddar cheese shredded seasoning yeast seasoning odles light cream cheese cream cheese softened active yeast active yeast tablespoon boursin cheese butterscotch pieces chocolate chips cream cheese orange marmalade frozen chopped spinach instant chicken flavored broth lipton onion white yeast hidden valley ranch buttermilk recipe dressing bicarbonate ground cloves nutmeg kmaining ice cream in the same manner and freeze them until they are firm but not solid. In a bowl combine well the almonds and the bittersweet chocolate, roll the ice cream balls in the mixture, pressing the coating gently to make it adhere, and transfer the confections to the foil cups. The confections may be made 5 days in advance and kept covered and frozen. 1/3 cup blanched almonds, chopped coarse, toasted lightly, and cooled half of a 3-ounce fine-quality bittersweet chocolate bar, shaved with a vegetable peeler twelve 1 1/2-inch foil cupsK Italian {1/2 cup sugar 1 1/2 teaspoons cornstarch 1 large whole egg 1 large egg yolk 3/4 cup milk 3 ounces unsweetened chocolate, chopped fine 1 cup well-chilled heavy cream 6 glac ed cherries, halved 1/3 cup blanched almonds, chopped coarse, toasted lightly, and cooled half of a 3-ounce fine-quality bittersweet chocolate bar, shaved with a vegetable peeler twelve 1 1/2-inch foil cups In a shaker half filled with ice cubes, combine the gin, lemon juice and sugar. Shake well. Strain into a collins glass almost filled with ice cubes. Add the club soda. Stir and garnish with the cherry and the orange slice.K British`m2 ounces gin 1 ounce lemon juice 1 t. superfine sugar 3 ounces club soda 1 maraschino cherry 1 orange slice 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Tom Collins Ingredients: 2 ounces gin 1 ounce lemon juice 1 t. superfine sugar 3 ounces club soda 1 maraschino cherry 1 orange slice Method: In a shaker half filled with ice cubes, combine the gin, lemon juice and sugar. Shake well. Strain into a collins glass almost filled with ice cubes. Add the club soda. Stir and garnish with the cherry and the orange slice. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe )are: http://www.tdl.com/~inaka/inakasoft/ naka@tdl.com 5l a bitthen add about 2/3 of the mozarella plusenough bread pieces to make the mixture stick together.Fill mushroom caps with the mixture and place on a cookie sheet. When allthe caps are filledtop with the remaining mozarella and bake at 350degrees until the cheese starts to bubble (about 10 to 15 minutes). 2 Tbsp. white flour1 Tbsp. plain yogurt (or sour cream would work chopped into little pieces) fresh bread (about 6 slices) 1/2 cup shredded Mozarella cheese olive oilK American J1-1/2 lbs large mushrooms with nice caps 2 cloves garlic minced 1 med. onion minced 2 Tbsp. butter 1/2 tsp. basil 1 tsp. prepared mustard salt and pepper to taste 2 Tbsp. white flour1 Tbsp. plain yogurt (or sour cream would work chopped into little pieces) fresh bread (about 6 slices) 1/2 cup shredded Mozarella cheese olive oil 1228c inaka@tdl.comd 20 mins.e 15 mins.f Highg Highm ed wine vinegar a 1228c inaka@cap.or.jpd 15 mins.e 20 mins.f Highg Mediumm 1/2 cup sugar 1 1/2 teaspoons cornstarch 1 large whole egg 1 large egg yolk 3/4 cup milk 3 ounces unsweetened chocolate, chopped fine 1 cup well-chilled heavy cream 6 glac ed cherries, halved In a bowl whisk together the sugar, the cornstarch, the whole egg, and the yolk until the mixture is combined well and add the milk, scalded, in a stream, whisking. In a saucepan bring the mixture to a boil over moderate heat, whisking, boil it, whisking, for 2 minutes, and stir in the unsweetened chocolate, stirring until the custard is smooth. Let the custard cool, its surface covered with plastic wrap, and chill it until it is cold. Stir in the cream and freeze the custard in an ice-cre cornstarch 1 large whole egg 1 large egg yolk 3/4 cup milk 3 ounces unsweetened chocolate, chopped fine 1 cup well-chilled heavy cream 6 glac ed cherries, halved semi-sweet chocolate chips small-curd cottage cheese sourdough starter sauceV sugar tabasco other sauce thinly sliced onion leaves uncooked vegetable shortening softenedZ water water whipping cream whole wheat all-purpose flour yellow cornmeal cupstomato sauce jalapeno peppers seeded minced flour floury potatoesK fresh fresh fresh fresh flour 28-ounce whole tomatoes undrained chicken cleaned patted chicken 3-ounce package cream cheese flour canned chicken broth flour water lentil rinsedv about shelled deveined uncooke jumbo shrimp potatoes below flour pounds eggplant unpeeled 1/2-inch cubes roast 4-5lb 4-ounce package instant chocolate fudge pudding sliced mushrooms drained cream style sweet boneless salmon steak thick tomato paste 6-ounce tomato paste tomato paste pineapple juice 1/2-oz minced clams 1/2-pound well-trimmed boneless roast 7-ounce roasted peppers drained irish sharp sharp cheddar cheese grated shaved shavings sheet sheets shell shelled shellfish shells sherryD sherry-wine -wine short shortbread shorteningZ shortning white pepper Mint JulepB CocktailsC 1Dm1 t. superfine sugar Crushed ice 3 ounces bourbon 6 fresh mint sprigs, stems cut short immesiately before useF In a silver julep cup, highball glass, or a collins glass, dissolve the sugar in a few drops of water. Almost fill the glass with crushed ice. Add the bourbon and some short straws. Garnish with the sprigs of mint on top.K AmericanL 0`n1 t. superfine sugar Crushed ice 3 ounces bourbon 6 fresh mint sprigs, stems cut short immesiately before use 1228c inaka@tdl.comd 5 mins.e Nonef Noneg }Recipe: Mint Julep Ingredients: 1 t. superfine sugar Crushed ice 3 ounces bourbon 6 fresh mint sprigs, stems cut short immesiately before use Method: In a silver julep cup, highball glass, or a collins glass, dissolve the sugar in a few drops of water. Almost fill the glass with crushed ice. Add the bourbon and some short straws. Garnish with the sprigs of mint on top. before serving. 1228c inaka@tdl.comd 25 mins.e 10 mins.f Highg Highm Recipe: Thai Spring Rolls Ingredients: 1 pack frozen spring roll wrappers 50 g bean thread vermicelli, soaked 20 min in hot water 4 Chinese dried mushrooms, soaked 20 min in hot water 1 tablespoon finely chopped coriander leaves and stems 1/2 teaspoon chopped garlic 50 g finely chopped bamboo shoots 1 large green onion, finely chopped 1 small carrot, finely grated 1 cabbage leaf, finely chopped 100 g bean sprouts, chopped 125 g finely minced pork or chicken 1 tablespoon fish sauce veget inaka@tdl.comd 25 mins.e 10 mins.f Highg Highm Thai Tomyung Kun ChickenB SeafoodC 2-3 stalks of lemon grass 2 lbs of tiger shrimps or boneless chicken meat 5-6 lime leaves some lemon juice & fish sauce 2-3 small red/green chili peppers 1 can of straw mushrooms oz/120g oz/500ml oz/60g ozbudweiser am freezer according to the manufacturer's instructions until it is almost firm. Transfer the ice cream to a metal bowl and freeze it until it is firm but not solid. Scoop out 1 portion with a 1 1/2-inch ice-cream scoop and level it with a knife. Press a cherry half into the center of the scoop and turn out the scoop into an ice-cube tray without the divider or a metal pan, turning it flat side up. Make 11 more cherry-filled scoops in the same manner, turning them out into 2 more ice-cube trays. Smooth the ice cream remaining in the bowl and freeze it and the prepared ice-cream scoops until the ice cream is firm but not solid. Working with 1 tray of scoops at a time, scoop out 1 portion of the ice cream from the bowl with the scoop, leveling it as before, and press the leveled side against the leveled side of 1 of the cherry-filled scoops. Smooth the edges of the scoops to form a smooth ball and transfer the ball to the tray. Working quickly, make 11 more balls with the re 1/2 cup packed brown sugar 3 tablespoons cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups semi-sweet chocolate chips 1 cup coarsely chopped pecans, toasted (optional)K American g1/4 cup hot water 1 tablespoon instant espresso powder 1/2 cup buttermilk 1/2 cup vegetable oil 2 eggs 1 teaspoon vanilla 1 3.4 cups flour 1/2 cup sugar 1/2 cup packed brown sugar 3 tablespoons cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups semi-sweet chocolate chips 1 cup coarsely chopped pecans, toasted (optional) 1228c inaka@tdl.comd 15 mins.e 25 mins.f Mediumg Highm Mom's MeatloafB BeefC 1 lb ground beef 1/2 lb ground lean pork 2 cups bread crumbs 1 egg, beaten 1 1/2 cups milk 4 Tbsp salt 1/4 tsp pepper 1/4 tsp dry mustard 1/8 tsp ground sage 1/8 tsp garlic powder A]Mix thoroughly. Pack into greased 9x5x3" loaf pan. Bake at 350 degree oven for 1 1/2 hours. yolks_ never yeast yukon zabaione zeste zucchini 0-8118-0293-0 0-89815-519-3 19851988 1992W 1993` British`Y1/4 cup chopped fresh mint 2 tblsp sugar 1/4 cup boiling water 3/4 cup cider vinegar 1228c inaka@tdl.comd 10 mins.e 10 mins.f Highg Highm Recipe: Mint Sauce Ingredients: 1/4 cup chopped fresh mint 2 tblsp sugar 1/4 cup boiling water 3/4 cup cider vinegar Method: Place the mint in a bowl and sprinkle the sugar over it. Crush mint and sugar together with the back of a spoon. Pour in boiling water and let mint steep for five minutes. Add vinegar to mint and water mixture. Taste the sauce and add more sugar if needed. Heat before serving. Additional Notes (if any): Recipe From: inaka@tdl.com ---------------------B --------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ 2 tblsp sugar 1/4 cup boiling water 3/4 cup cider vinegar a 1228c inaka@cap.or.jpd 10 mins. Dw1 pound turnips, peeled 1 pound large carrots, peeled 1 pound parsnips, peeled 1/4 cup (1/2 stick) butter Ground nutmeg lCut vegetables into 1/2-inch pieces. Place in heavy medium saucepan. Add enough water to cover. Bring to boil. Cook until vegetables are tender, about 12 minutes; drain. Transfer to processor; add butter and process to coarse puree. (Alternatively, return vegetables to same pan; add butter and mash to coarse puree.) Season with nutmeg, salt and pepper and serve. American`x1 pound turnips, peeled 1 pound large carrots, peeled 1 pound parsnips, peeled 1/4 cup (1/2 stick) butter Ground nutmeg #A;Bon App May 1996 Patricia Murray: County Kerry, Ireland 15 mins.e 10 mins.f min a 1228c inaka@cap.or.jpd 10 mins.e 20 mins.f Mediumm Mix And Mash Root VegetablesB VegetablesC Mixed Baby VegetablesB VegetablesC 4e carrots, peeled 1 pound parsnips, peeled 1/4 cup (1/2 stick) butter Ground nutmeg lCut vegetables into 1/2-inch pieces. Place in heavy medium saucepan. Add enough water to cover. Bring to boil. Cook until vegetables are tender, about 12 minutes; drain. Transfer to processor; add butter and process to coarse puree. (Alternatively, return vegetables to same pan; add butter and mash to coarse puree.) Season with nutmeg, salt and pepper and serve. American`x1 pound turnips, peeled 1 pound large carrots, peeled 1 pound parsnips, peeled 1/4 cup (1/2 stick) butter Ground nutmeg a #A;Bon App May 1996 Patricia Murray: County Kerry, Ireland 15 mins.e 10 mins.f Mixed Baby VegetablesB VegetablesC MIX-AND-MASH ROOT VEGETABLESB VegetablesC tablespoons tahinib tablespoons tamarind powder tablespoons unsalted butterU tablespoons vegetable tablespoons vinegar tablespoons water necessary tablespoons white vinegar tablespoons white vinegar tablespoons vinegar chicken broth 1-1/2 black garlic sauce cooking sherry pickling spices sesame sesame sesame 1/4 pound baby zucchini and/or baby yellow squash* 1/4 pound baby yellow and/or green pattypan squash* 6 ounces baby carrots, trimmed and peeled 1/4 pound haricots verts, trimmed 1 small potato (about 1/4 pound) 1 tab olive oil In a kettle of boiling salted water cook separately the zucchini, the pattypan squash, the carrots, and the haricots verts until each vegetable is crisp-tender and cook the potato, peeled and cut into 1/2-inch dice, until it is cooked through, transferring the vegetables as they are cooked with a slotted spoon to a bowl of ice and cold water to stop the cooking. Drain the vegetables and pat them dry. The vegetables may be prepared up to this point 1 day in advance and kept covered and chil vegetables may be prepared up to this point 1 day in advance and kept covered and chilchil Mocha Chocolate Chip MuffinsB Breads & MuffinsC 1/4 cup hot water 1 tablespoon instant espresso powder 1/2 cup buttermilk 1/2 cup vegetable oil 2 eggs 1 teaspoon vanilla 1 3.4 cups flour 1/2 cup sugar Preheat oven to 375. Line 12 muffin cups with liners. Stir hot water and espresso powder in a medium bowl until espresso powder dissolves. Add buttermilk, oil, eggs, and vanilla and whisk until smooth. Mix flour, sugar, brown sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk mixture and stir just until combined. Mix in chocolate chips and pecans. Divide batter equally among prepared muffin cups and bake 25 minutes late chips and pecans. Divide batter equally among prepared muffin cups and bake 25 minutes unty Kerry, Ireland 0/0/1 pound rigatoni pound roasted peanuts pound shrimp shelled pound small mushrooms pound smoked sausage pieces pound spinach pound tomatoes cored pound turnips 1-inch pieces pound turnips 1-inch pieces turnips 1-inch pieces pinach bananas medium large~ pound white fillets pt/500ml chicken stock/broth pt/500ml water broth chicken broth cider vinegar fruit strawberries sugar lemon heavy cream ingredients cherry sauce vinegar quart blackberries quart golden broth quart quart raspberries quart strawberries pepper diced onion chopped pepper small sprouts rinsed stalk celery@ stalk lemon grass@ baking powder@ chopped fresh cilantro@ granlated sugar@ lemon juice@ olive prefer@ oregano@ salt@ soda@ tablespoon baking powder@ tablespoon chili powder@ powder@ chili powder@ salt@ salt@ tablespoon salt@ salt@ tablespoon finely chopped pickled ginger slices@ tablespoon icing sugar@ tablespoon lemon juice@ tablespoon canning non-iodized@ tabminced fresh and/or leaves taste@ sugar@ sugar@ tblsp garlic puree@ tblsp chili flakes@ finely chopped parsley@ finely chopped fresh parsley@ flour@ pickling spices muslin minsE Vh ginger 1 tbsp salt 1 kg rice (siam) 45 oz (1035 ml) coconut milk - 2 no. coconut 4 nos. pandan leaf 1 stalk lemon grass 2 inch ginger 1 tbsp salt rice (siam) 45 oz (1035 ml) coconut milk - 2 no. coconut 4 nos. pandan leaf 1 stalk lemon grass 2 inch ginger 1 tbsp salt until the mangetout are bright green and the other vege tables are still crisp. This should take no more than 3-4 minutes - less is best, as the vegetables must not be overcooked and must retain their crispness. ruit, circles of navel oranges and bananas. Italian e oil over moderately high heat until it is hot but not smoking and in it saut the zucchini, the pattypan squash, the carrots, the haricots verts, and the onions for 3 minutes, or until they are heated through. Stir in the potato, the herbs, and salt and pepper to taste and saut the mixture for 1 minute. the pearl onions reserved from the herbed roast leg of lamb 1 tabminced fresh dill and/or mint leaves, or to taste Serve with herbed roast leg of lamb American }1/4 pound baby zucchini and/or baby yellow squash* 1/4 pound baby yellow and/or green pattypan squash* 6 ounces baby carrots, trimmed and peeled 1/4 pound haricots verts, trimmed 1 small potato (about 1/4 pound) 1 tab olive oil the pearl onions reserved from the herbed roast leg of lamb 1 tabminced fresh dill and/or mint leaves, or to taste Serve with herbed roast leg of lamb Sled. In a large skillet heat the oil over moderately high heat until it is hot but not smoking and in it saut the zucchini, the pattypan squash, the carrots, the haricots verts, and the onions for 3 minutes, or until they are heated through. Stir in the potato, the herbs, and salt and pepper to taste and saut the mixture for 1 minute. the pearl onions reserved from the herbed roast leg of lamb 1 tabminced fresh dill and/or mint leaves, or to taste Serve with herbed roast leg of lambK American }1/4 pound baby zucchini and/or baby yellow squash* 1/4 pound baby yellow and/or green pattypan squash* 6 ounces baby carrots, trimmed and peeled 1/4 pound haricots verts, trimmed 1 small potato (about 1/4 pound) 1 tab olive oil the pearl onions reserved from the herbed roast leg of lamb 1 tabminced fresh dill and/or mint leaves, or to taste Serve with herbed roast leg of lamb Gourmet March 1993 of-plenty sherry fermented garlic hoisin sauce lemon juice olive vinegar sesame sherry apple-jonathan black sauce sauce dried onion flakes sauce flour garlic chopped juice pepper black sugar coarsely chopped fresh basil paprika sugar sugar rounded sugar sugar shortening rounded sugar sugar sugar sugar sugar 3 small yellow squash (about 3/4 pound) 6 baby Vidalia onions* or large scallions, trimmed 4 yellow and/or red bell peppers, seeded and each cut into 6 pieces 2 medium red onions, peeled and each cut lengthwise into 6 wedges with root ends intact 2 tablespoons olive oil In a large bowl toss vegetables with oil and salt and pepper to taste. Grill vegetables in batches on a rack set about 4 inches over glowing coals turning them, 10 to 15 minutes, or until tender, transferring them to a platter as done. American 3 small yellow squash (about 3/4 pound) 6 baby Vidalia onions* or large scallions, trimmed 4 yellow and/or red bell peppers, seeded and each cut into 6 pieces 2 medium red onions, peeled and each cut lengthwise into 6 wedges with root ends intact 2 tablespoons olive oil Gourmet May 1994 15 mins.e 15 mins.f flourf fresh coriander finely chopped onion Mixed Vegetable SoupB SoupsC 2 carrots 1 small turnip 3 oz bamboo shoots 4 oz white cabbage 3 tsp salt 2 large tomatoes 4 cups water (1 cup = 250 ml) 3 oz noodles 3 oz Chinese pickles (cha tsai) Peel the carrots and turnip, shred or grate the flesh finely; grate the bamboo shoots; wash and shred the cabbage; mix 1 tsp of the salt with these vegetables. Slice the tomatoes. Fry the vegetables in a little oil for 5 minutes, stirring well. Add the water, mix well, then stir in the noodles. Simmer for 30 minutes. Slice the pickles; chop the scallions; add with pea sprouts to the pan and cook for 5 minutes. Add remaining ingredients and simmer for 10 minutes. 2 scallions 3 oz pea sprouts 2 tblsp Vesop (this is a substitute for soy sauce) 1/2 tsp MSG (monosodium glutamate) pinch of pepperK Chinese American` 1 lb ground beef 1/2 lb ground lean pork 2 cups bread crumbs 1 egg, beaten 1 1/2 cups milk 4 Tbsp salt 1/4 tsp pepper 1/4 tsp dry mustard 1/8 tsp ground sage 1/8 tsp garlic powder 1228c inaka@tdl.comd 20 mins.e 1 hr & 30 mins.f Highg Highm Recipe: Mom's Meatloaf Ingredients: 1 lb ground beef 1/2 lb ground lean pork 2 cups bread crumbs 1 egg, beaten 1 1/2 cups milk 4 Tbsp salt 1/4 tsp pepper 1/4 tsp dry mustard 1/8 tsp ground sage 1/8 tsp garlic powder Method: Mix thoroughly. Pack into greased 9x5x3" loaf pan. Bake at 350 degree oven for 1 1/2 hours. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. httBLp://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ttp://www.tdl.com/~inaka/inakasoft/ Pack into greased 9x5x3" loaf pan. Bake at 350 degree oven for 1 1/2 hours. American` Coffee 1228c inaka@tdl.comd Overnighte 5 mins.f Recipe: Mocha Coffee Ingredients: Coffee Method: I got tired of spending a fortune on blended frozen mochas, so I figured it out. MY METHOD Freeze leftover coffee each morning in ice cube trays. Once it's frozen: Take 2 tablespoons of milk, and heat it in the microwave until it's hot enough to melt 1 1/2 tablespoons of cocoa powder and 2 tablespoons of powdered sugar. Mix in 1/2 teaspoon vanilla and stir well. Add a cup of milk to the above mixture. Put one tray of coffee cubes and th ye milk/cocoa mixture in the blender, and blend until smooth. Try it!! You'll get hooked!! I use non-fat milk and it's delicious!! Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Italian 1/2 a medium sized onion, chopped 1/3 cup dried porcini mushrooms that have been soaking in about 1/2 cup lukewarm water 1 cup regular white mushrooms, chopped but not too finely 1/2 cup cream 2 tblsp butter 1/4 cup tomato paste salt to taste marsala to taste (optional) 1228c inaka@tdl.comd 20 mins.e 15 mins.f Mediumg Mediumm Recipe: Mushroom Pasta Sauce Ingredients: 1/2 a medium sized onion, chopped 1/3 cup dried porcini mushrooms that have been soaking in about 1/2 cup lukewarm water 1 cup regular white mushrooms, chopped but not too finely 1/2 cup cream 2 tblsp butter 1/4 cup tomato paste salt to taste marsala to taste (optional) Method: Soak porcini mushrooms in water for about 1/2 hour until rehydrated. Remove from water and chop them. SAVE the water they soaked in and run it through a filter to fil ed fresh cilantro 1/2 t. grated lemon peel a 1228c inaka@tdl.comd 20 mins.e Nonef Noneg Mushrooms in CreamB Vegetables 3/4 cup almonds 1/4 cup sesame seeds 1 tablespoon canola oil 3 large cloves garlic, minced 1 large yellow onion, chopped 1 medium butternut squash, (about 1 pound), peeled & cut in 1/2- inch cubes 2 1/2 cups sliced mushrooms 1 1/2 teaspoons ground cumin 1/2 teaspoon dried oregano In a dry skillet, toast the almonds over medium heat for 5 minutes, until lightly browned. Set aside and use the same pan to toast the sesame seeds. Keep tossing the pan to prevent them from burning. In a food processor, grind the almonds and sesame seeds to a coarse powder. Heat the oil in a heavy bottom pot or large wok. Saute the garlic and onion over high heat for 3 to 4 minutes, stirring frequently. When the onions begin to look translucent, stir in the squash, mushrooms, cumin, orega .or.jpd 15 mins.e 5 mins.f Mediumg Mediumm Spicy Squash StewB StewsC #A* The Southeast Asia Cookbook, by Ruth Law. Thai Spring RollsB AppetizersC 1 pack frozen spring roll wrappers 50 g bean thread vermicelli, soaked 20 min in hot water 4 Chinese dried mushrooms, soaked 20 min in hot water 1 tablespoon finely chopped coriander leaves and stems 1/2 teaspoon chopped garlic 50 g finely chopped bamboo shoots 1. Set spring roll wrappers aside, covered with a cloth to thaw. 2. Drain vermicelli and cut into 4 cm lengths. Drain mushrooms, remove stems and chop caps finely. Mix mushrooms and vermicelli with the prepared veggies and meat Add fish sauce and stir until well mixed. 3. To make small spring rolls, cut wrappers into quarters. Separate wrappers and cover again with cloth to prevent drying. Place a portion of the filling in one corner of a wrapper and fold the corner over. Fold the two 1 clove garlic (pressed) 1 spring onion (finely chopped) 1 Tbsp fresh coriander (finely chopped) salt & pepper a 1228c inaka@cap.or.jpd 15 mins.e 25 mins.f cream creamed creme fraiche heavy cream crushed dairy cream diced potatoes dijon style mustardV drained oil-packed dried tomatoes about ounces dried tomatoes packed white white diced fresh pineapple diced honeydew diced potatoes diced carrotsC extra-virgin olive brown stock melted finely chopped celery finely chopped celery chopped celery stock melted lemon juice_ fresh orange juice oregano granulated sugar grated monterey cheese grated parmesan cheese heavy cream instant 20 mins.e 15 mins.f Highg Mediumm Recipe: Moo Pad King Ginger Fried Pork Ingredients: 3 tbs/45ml oil 2 garlic cloves, finely chopped 4oz/120g boneless pork, finely sliced 6 pieces dried mushroom, soaked in water for 10 minutes to soften and then coarsely chopped 2in/5cm piece ginger, peeled and finely slivered 1 tbs/15ml light soy source 1 tbs/15ml dark soy source 1/4 tsp/1-2ml sugar 2 tsb/30ml stock /broth or water 1 tsb/15ml fish saurce 1/2 small onion, slivered 1 long red chilli, trimmed and cut into slivers(deseed if rs. Add the garlic and fry until golden brown. Add the pork mixture and stir-fry briefly until the meat is opaque. Add the prepared vegetables and stir. Add the fish sauce, soy sauce, sugar, a g rinding of black pepper and a little water. Stirring constantly, and adding a little more water if the mixture is becoming too dry (you should have about 1/4 Broil (blacken) the green chiles until the skin is blistered and loose - remove skin while warm and discard seeds and stem. Chop in 1" square pieces and put in large chile pot or crock pot. Cut off fat from pork and save. Cut pork into 1/2" squares and set aside. Melt pork fat in frying pan and saute onions and garlic - add to pot. Brown pork in same pan - add vegetable oil if needed - add to pot. Cut tomatoes and green peppers into large pieces and add to pot. Finely chop habenaros andB add the rest of the ingredients. Bring to a boil and then simmer (uncovered!) as long as you can stand it (adding water or beer as necessary). Simmer for 2 hours minimum to even out the heat. Serve with plenty of warm flour tortillas. pandan salt a 1228c inaka@cap.or.jpd 15 mins.e 25 mins.f Mediumg Mediumm Navajo Green ChiliB PorkC use the broiler). Thread the chicken pieces on skewers. Brush the chicken with half th taheeni tahinib tails seeds before using until should tamago tamago omelet tamari tamarindH tamcom tamcom tamcon tamcon tamarind paste tangy pt/ 120ml total liquid), continue to stir until the mangetout are bright green and the other vege tables are still crisp. This should take no more than 3-4 minutes - less is best, as the vegetables must not be overcooked and must retain their crispness. Ge3 tbs/45ml fish sauce 2 tbs/30ml light soy sauce 1/2 tsp/2-3ml sugar 1/4 pt/120ml water, as necessaryK 4oz/120g lean pork, finely diced 1 tbs/15ml fish sauce grinding of black pepper 2 tbs/30ml oil 1 garlic clove, finely chopped 1 lb/450g prepared raw vegetables (any combination of mangetout/snow peas, cauliflower and broccoli trimmed into small florets, sliced courgettes/zucchini) 3 tbs/45ml fish sauce 2 tbs/30ml light soy sauce 1/2 tsp/2-3ml sugar 1/4 pt/120ml water, as necessary 1228c inaka@tdl.comd 30 mins.e 5 mins.f Mediumg Mediumm Moscow MuleB CocktailsC 1DI1 1/2 ounces vodka 1 ounce lemon juice 4 ounces ginger beer 1 lime wedge boiling water bottled sauce tabasco brandyU bread crumbs brown sugar butter butter flour butter stick butter margarine buttermilk butterpastry calvados caraway seeds catsup chicken broth chicken seafood broth chilled solid vegetable shortening pieces chinese preserved pickled cabbage chopped drained sauerkraut chopped black olives chopped celantro chopped celantro chopped celantro sauce sauce chopped celantro sauce celantro sauce celantro sauce Pour the vodka, lime juice, and ginger beer into a highball glass almost filled with ice cubes. Stir well and garnish with the lime wedge.K Russian`J1 1/2 ounces vodka 1 ounce lemon juice 4 ounces ginger beer 1 lime wedge 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Moscow Mule Ingredients: 1 1/2 ounces vodka 1 ounce lemon juice 4 ounces ginger beer 1 lime wedge Method: Pour the vodka, lime juice, and ginger beer into a highball glass almost filled with ice cubes. Stir well and garnish with the lime wedge. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ -----------------------------B ------------- l.com/~inaka/inakasoft/ I form the balls. I also substitute different cheeses. I might use cheddar with chopped walnuts or provolo -1 tsb/15ml fish saurce 1/2 small onion, slivered 1 long red chilli, trimmed and cut into slivers(deseed if you wish to reduce the heat) 1 spring onion,scallion, green part only, cut into 1in/2.5 cm long pieces ground white pepper This recipe can be also made equally successfully with chicken or beef. 3 tbs/45ml oil 2 garlic cloves, finely chopped 4oz/120g boneless pork, finely sliced 6 pieces dried mushroom, soaked in water for 10 minutes to soften and then coarsely chopped 2in/5cm piece ginger, peeled and finely slivered 1 tbs/15ml light soy source 1 tbs/15ml dark soy source 1/4 tsp/1-2ml sugar 2 tsb/30ml stock /broth or water 1 tsb/15ml fish saurce 1/2 small onion, slivered 1 long red chilli, trimmed and cut into slivers(deseed if you wish to reduce the heat) 1 spring onion,scallion,B green part only, cut into 1in/2.5 cm long pieces ground white pepper This recipe can be also made equally successfully with chicken or beef. 1228c inaka@tdl.com B>ne, sun-dried tomatos, and basil.. Just use your imagination. American`o1 cup flour, sifted 1/4 tsp.salt 1/4 tsp. paprika 1/2 cup butter or margarine 6 oz. shredded mozzarella cheese 1228c inaka@tdl.comd 20 mins.e 20 mins.f Mediumg Mediumm Recipe: Mozzarella Cheese Puffs Ingredients: 1 cup flour, sifted 1/4 tsp.salt 1/4 tsp. paprika 1/2 cup butter or margarine 6 oz. shredded mozzarella cheese Method: Sift the dry ingredients together. Cream the butter and the cheese. Add the dry ingredients and mix well. Shape the mixture into small balls about 1" in diameter. Place them on a lightly greased baking sheet and bake them for about 15 to 20 minutes at 350 degrees. Note: I just throw all the ingredients in my Kitchen-Aid |ook for 1 minute. Add the bean sprouts, scallions, radish, and stir-fry until bean sprouts are slightly cooked, about 1 minute. Stir noodles down into tamarind mixture and stir-fry until well-mixed. 4. Pile noodles on a serving dish and sprinkle with peanuts and scallions. Seed cucumber and slice lengthwise into 4 pieces. Place lemon and cucumber wedges on side of plate. 2 beaten eggs 2 tblsp tamarind sauce 1/4 cup bean sprouts 1 sliced scallion 1 tblsp salty preserved radish 2 tblsp coarsely ground salted or unsalted peanuts 2 tblsp sliced green onions 2 wedges lemon 1 cucumberK appleJ apple ciderP apple layer apple-jonathan applesK applesauceN approx approximate approximately apricotU apricot marmelade apricotsP arbol arhar/toor arhar/toor artichokeT artichoke-mustard artichoke-mustard sauce artichokes chokes hokes artichokes ustard Wash dills in hot water. Soak overnight in cold water (use ice orplace in refrigerator).Bring water to a boil and add rest of ingredients. Boil until dissolved.Sterilize canning jars. While still hot, arrange dills in jars, alongwith several cloves of garlic, a couple of dried red peppers and 2 or 3 bay leaves (grape leaves also work very well). Oh, and you canthrow in some horseradish if you like as well according to her notes,although I'm not sure in what form you would add it.Pour t he brine over the dills, then close up the jars. The picklesneed to sit for about 2 weeks before they are ready, I believe.According to my mother, it is best to store them in a dark cool place(the lucky woman has a huge pantry!) Then pop open a jar and enjoy! American Mediumm Mrs. Lehbour's Dill PicklesB PreservesC 1/4 tsp. paprika 1/2 cup butter or margarine 6 oz. shredded mozzarella cheese a 1228m 0/0/1 s. Lehbour's Dill PicklesB Preservesveses ugh into a 4 inch in diameter circle. Place a teaspoon of pork filling in centre and pleat edges of circle all the way around. Bring edges up over filling, finally pinching the pleats together firmly at the centre top. Set aside for 10 minutes. Place each bun on a piece of wax (greaseproof) paper, and steam with 1/2 inch of space between them, for 12 minutes. Do not open the steamer while cooking or else the characteristic splitting of the top of the bun will not take place. inch piece fresh ginger, minced 1 large or 2 small spring onions, chopped 1 T. cornstarch 2 T. water 1 recipe Silver Loaves Chinese Chinese moutarde mozzarella mozzarella cheese puffs lehbour's pickles muffin muffins muhamara mushroom mushroom bisque mushroom pasta sauce mushroom salsa mushroomse mushrooms cream mushrooms tapenade cream mushrooms tapenade mushrooms tapenade pepperC Gourmet April 1993 25 mins.e 45 mins.f Highg Highm Recipe: Pineapple Upside Down Cake Ingredients: For the topping 1/2 stick (1/4 cup) butter, melted 2/3 cup firmly packed light brown sugar 3 cups 1-inch chunks fresh pineapple (about 1 pineapple) For the cake 1 1/2 cups all-purpose flour 1 1/2 teaspoons double-acting baking powder 1/2 teasp salt 1/2 teasp cinnamon 1 stick (1/2 cup) butter, softened 2/3 cup sugar 2 large eggs 1 teasp vanilla 3/4 cup milk whipped cream or vanilla ice cream as an accompaniment Method: Make the topping: ts Garlic salt or powder 1/4 tb Parsley flakes 1/4 ts Italian seasonings 1 lb Bisquick 8 3/4 oz Cold water 1/4 lb Cheddar cheese,-sharp,grated 1/8 c Butter or margarine Cilantro And Chicken KebabsB AppetizersC 3 chicken breasts, skinned and boned (net weight after boning 2 1/2 bs) 1 teaspoon salt 1 tablespoon besan 1 lemon 6 tablespoon plain yogurt 1 inch cube of fresh ginger, peeled and finely grated 2 tablespoons pomegranate syrup (found in Middle Eastern food stores) 1/4 teaspoon salt 1/4 teaspoon nutmeg 2 tablespoons plain fine bread crumbs 1 tablespoon (or less) hot pepper sauce (such as Tabasco, or others) 1 teaspoon lemon juice, or to taste 2 tablespoons olive oil 1228c inaka@cap.or.jpd 15 mins.e Nonef Cilantro And Chicken KebabsB AppetizersC 3 chicken breasts, skinned and boned (net weight after boning 2 1/2 bs) 1 teaspoon salt 1 tablespoon besan 1 lemon 6 tablespoon plain yogurt 1 inch cube of fresh ginger, peeled and finely grated 1 tablespoon (or less) hot pepper sauce (such as Tabasco, or others) 1 teaspoon lemon juice, or to taste 2 tablespoons olive oilK Middle Eastern v2 small red bell peppers, cut and cleaned from seeds and white skin inside 3/4 cup chopped walnuts 2 tablespoons pomegranate syrup (found in Middle Eastern food stores) 1/4 teaspoon salt 1/4 teaspoon nutmeg 2 tablespoons plain fine bread crumbs 1 tablespoon (or less) hot pepper sauce (such as Tabasco, or others) 1 teaspoon lemon juice, or to taste 2 tablespoons olive oil 1228c inaka@tdl.comd 15 mins.e Nonef puree the red bell pepper in a blender until very smooth. Combine the red pepper with all other ingredients except the olive oil. Mix well, then place in a serving dish. Smooth top with the back of a spoon. Pour olive oil on top. Serve with pitta bread. dillweede diluted dinner dippingW directed directions discardedU dishv dishes dissolved distilled distlled tlled distlled tlled elted butter and put in the over for about 7 minutes. Take out the baking tray and skewers. Turn the chicken pieces over and brush with the rest of the butter. Bake for another 8-10 minutes. Serve with thick slices of onions, and cucumbers. 1/2 teaspoon garam masala 3 cloves garlic, peeled and crushed 1 teaspoon ground cumin seeds 4 green chillies, stemmed and sliced 1 cup cilantro, stems removed 1/2 cup unsalted butter, melted sliced onions and cucumbers for garnishK Middle Eastern 3 chicken breasts, skinned and boned (net weight after boning 2 1/2 bs) 1 teaspoon salt 1 tablespoon besan 1 lemon 6 tablespoon plain yogurt 1 inch cube of fresh ginger, peeled and finely grated 1/2 teaspoon garam masala 3 cloves garlic, peeled and crushed 1 teaspoon ground cumin seeds 4 green chillies, stemmed and sliced 1 cup cilantro, stems removed 1/2 cup unsalted butter, melted sliced onions and cucumbers for garnish ZPut the water in the pickling jar. Stir the salt into the water until completely dissolved Place the turnip and beet slices in the salt water. Let pickle for about 3-4 weeks. Taste before discarding water. When ready to serve, remove from salt water, drip dry, and present in a deep dish. Leave pickled turnips in salt water until ready to eat. Middle Eastern 5 quarts water; boiled then cooled to room temperature 4 tablespoons salt 1 large pickling jar, or any large jar with a tight fitting lid 5 medium size turnips, scrubbed, trimmed and quartered 1 medium size beet, scrubbed, trimmed, peeled and sliced in 1/2 inch thick slices 1228c inaka@tdl.comd 3 weekse 5 mins.f Picnic Potato SaladB SaladsC clear cliced click clinging close closest cloud cloveC clove garlic clovefinely clovers inely 1/2 a medium sized onion, chopped 1/3 cup dried porcini mushrooms that have been soaking in about 1/2 cup lukewarm water 1 cup regular white mushrooms, chopped but not too finely 1/2 cup cream 2 tblsp butter 1/4 cup tomato paste salt to taste marsala to taste (optional) Soak porcini mushrooms in water for about 1/2 hour until rehydrated. Remove from water and chop them. SAVE the water they soaked in and run it through a filter to filter out dirt or other "foreign" object that may have been stuck on the porcinis. Melt butter in pan and saute onion until transluscent. Add regular and porcini mushrooms and saute with onion. Add porcini water and cream and simmer until sauce begins to thicken a bit. Add salt. About 5 minutes before it's done, add tomatoB paste. Also, now's the time to add the marsala if you want it, but the sauce will need to simmer a bit longer to boil away the extra liquid. Best served on penne or mostaccioli, not spaghetti. 8. Add the 2 Lbs. sliced mushrooms to the soup. 9. Add the heavy cream. Let it cook on low heat down to desired consistency. 10. Remove from heat. 11. Before serving, swirl in a little butter. 12. In the soup cup before serving, sprinkle on a little chopped parsley and afew drops of sherry in each cup. French 8 Lbs. Fresh White (or wild) Mushrooms 2 Qt Heavy Cream Roux (flour and butter), as required 4 Gallons Chicken Stock 2 Lbs. Sliced Mushrooms for garnish 2 Cups Sherry 4 Cups Dry White Wine 1 Cup Fresh Chopped Parsely 1 Cup Chopped Shallots 1 oz. Fresh Garlic Salt and Pepper 1228c inaka@tdl.comd 20 mins.e 45 mins.f Mediumg Mediumm Mushroom Pasta SauceB SaucesC a Cap" strainer. Return soup to cooking pot. the soup through a "China Cap" strainer. Return soup to cooking pot. turn soup to cooking Cut each breast in half lengthwise and then cut each half crosswise into three or four equal pieces. Lay the pieces in a single layer on a platter. Sprinkle the salt and the juice from the lemon over them and rub into the chicken. Set aside for 20 minutes. Meanwhile, put the yogurt in a small bowl. Beat it with a fork or whisk until it is smooth and creamy. Add the ginger, garlic, cumin, cayenne, and garam masala and besan. Stir into mix. Make a paste out of the green chiles, cilantro an d 1/4 cup of water in a food processor. Add the paste to the yogurt mixture. After the chicken has sat around for 20 minutes, hold a sieve over the chicken pieces and pour the yogurt mixture into the sieve and push through s much as you can with a rubber spatula. Mix well with the chicken pieces and refrigerate for 6-24 hours, in an airtight container. Preheat over to maximum temperature (best is to use the broiler). Thread the chicken pieces on skewers. Brush the chicken with half the m 1/3 cup dried porcini mushrooms that have been soaking in about 1/2 cup lukewarm water 1 cup regular white mushrooms, chopped but not too finely 1/2 cup cream 2 tblsp butter 1/4 cup tomato paste salt to taste marsala to taste (optional) Soak porcini mushrooms in water for about 1/2 hour until rehydrated. Remove from water and chop them. SAVE the water they soaked in and run it through a filter to filter out dirt or other "foreign" object that may have been stuck on the porcinis. Melt butter in pan and saute onion until transluscent. Add regular and porcini mushrooms and saute with onion. Add porcini water and cream and simmer until sauce begins to thicken a bit. Add salt. About 5 minutes before it's done, add tomatoB paste. Also, now's the time to add the marsala if you want it, but the sauce will need to simmer a bit longer to boil away the extra liquid. Best served on penne or mostaccioli, not spaghetti. C& rice. Makes about 18-20 turkey balls. 1 chicken bouillon cube 1 green pepper, sliced in 1 1/2-inch pieces 1 onion, chunked 2 tablespoons cornstarch 2 tablespoons sugar 1 teaspoon ground ginger 2 tablespoons soy sauce 1/4 cup cider vinegarK Chinese 1 pound ground turkey 1 egg, slightly beaten 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper 5 tablespoons flour, divided 3 tablespoons vegetable oil 1 can (22 ounce) pineapple chunks in own juice 1 chicken bouillon cube 1 green pepper, sliced in 1 1/2-inch pieces 1 onion, chunked 2 tablespoons cornstarch 2 tablespoons sugar 1 teaspoon ground ginger 2 tablespoons soy sauce 1/4 cup cider vinegar 1228c inaka@tdl.comd 25 mins.e 15 mins.f Mediumg Mediumm mooth. Add pineapple juice mixture to frying pan; then add cornstarch mixture, stirring and cooking until clear and thickened, about 5 minutes. Add turkey balls to pan and warm. Serve over month 4 tablespoons capers 6 anchovy fillets, drained 1 cup olive oil 1/4 cup lemon juice Freshly ground black pepper 1 pound small mushrooms Rinse two tablespoons of capers and dry on a paper towel. Pound them and the anchovies in a mortar or press them through a sieve with a spoon. When the mixture is reduced to a paste, transfer it to a mixing bowl. Add the oil little by little, stirring as you do it. Add the lemon juice and pepper to taste. Let the sauce stand in a covered container at least 4 hours before serving. Remove the stems from the mushrooms and clean them with a damp paper towel. Place five on each plate and sB`poon three tablespoons of the tapenade over them. Garnish the plates with the remaining capers. French` 4 tablespoons capers 6 anchovy fillets, drained 1 cup olive oil 1/4 cup lemon juice Freshly ground black pepper 1 pound small mushrooms 1228c inaka@tdl.comd 4 hrse Nonef Chop 1 pound of mushrooms into halves or quarters. Heat 2/3 cup heavy cream. Heat 2T butter in a deep frying pan. Add 3-4 chopped garlic cloves to the butter. Add mushrooms and cook for about 2 min, until brown. Add hot cream, salt, 1 tsp pepper, 2 tsp nutmeg. Cook for about 5 more min, then add 1/2 cup chopped cilantro. Serve on hot buttered rice or French breadChop 1 pound of mushrooms into halves or quarters. Heat 2/3 cup heavy cream. Heat 2T butter in a deep frying pan. Add 3-4 choppB ed garlic cloves to the butter. Add mushrooms and cook for about 2 min, until brown. Add hot cream, salt, 1 tsp pepper, 2 tsp nutmeg. Cook for about 5 more min, then add 1/2 cup chopped cilantro. Serve on hot buttered rice or French brea Americana 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumg Mediumm Mushrooms TapenadeB AppetizersC inaka@cap.or.jpd 20 mins.e Nonef Noneg Mushrooms in Cream jars[ jawzet jelly jerusalem jicama johnny's juiceB Mustard DressingB SaucesC 1 tbsp dry mustard 1/4 cup dry white wine 1 egg yolk 1/2 cup salad oil 1/2 tsp salt 1/2 tsp sugar 1 clove garlic, crushed 2 tsp minced parsley A,Mix all together. Add more mustard to taste. American` 1 tbsp dry mustard 1/4 cup dry white wine 1 egg yolk 1/2 cup salad oil 1/2 tsp salt 1/2 tsp sugar 1 clove garlic, crushed 2 tsp minced parsley 1228c inaka@tdl.comd 5 mins.e Nonef Mediumm Recipe: Mustard Dressing Ingredients: 1 tbsp dry mustard 1/4 cup dry white wine 1 egg yolk 1/2 cup salad oil 1/2 tsp salt 1/2 tsp sugar 1 clove garlic, crushed 2 tsp minced parsley Method: Mix all together. Add more mustard to taste. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ rs - diced Add yeast to warm water. add other ingredients & let dough rise. Work into and drop into hot fat. This recipe will make about seven doz biscuits. They can be frozen individually and stored in plastic bags. When you work them up, don't let the biscuits rise too hight the fat should be slightly hotter thatn 350 degrees F. If the fat should be too hot, the biscuits will be soggy in the center. American`}1 quart milk 1/4 cup sugar 2 2/3 pkg. dry yeast or 1/6 cup yeast 1/2 cup lard or shortening 6 tsp. salt 7 to 9 cups of flour 1228c inaka@tdl.comd 15 mins.e 20 mins.f Mediumg Mediumm Nasi LemakB RiceC 4D}1 kg rice (siam) 45oz (1035 ml) coconut milk - 2 no. coconut 4 nos. pandan leaf 1 stalk lemon grass 2 inch ginger 1 tbsp salt 1 Wash the rice, and place it into the pot 2 Add in coconut milk, pandan leaf, lemon grass, ginger and salt, and let it cook till dry I get a big bowl throw it all together take half of it and put about 6 more chilies in another bowl (this makes this portion hotter) :-) Now I have some hot and some medium. I put it in freezer containers freeze it and it lasts for a while. The real key to this receipt is the chilies. If you can roast them just before, peel them and then put them in the salsa they taste better. one other thing I usually let the salsa sit around for about a half day to let it ferment. I know grandma woB uld be proud. Mexican` 4 16oz cans of Diced Tomatoes 1/4 cup of cooking oil lots of garlic ca. 4 medium onions (yellow are best, to taste) 1 bunch of celantro - fresh is best, including stems 1/2 tsp of salt 6 freshly roasted peppers - diced 1228c inaka@tdl.comd 25 mins.e Nonef Mediumg Mediumm My Original Toll House CookiesB CookiesC freshly ground black pepper freshly ground nutmeg freshly ground peppery freshly ground pepper taste freshly chilli paste fridge friede fried cashew fritters fromT frost gallons@ garlic garlic cloves@ garnish@ generic@ ginger ginger ginger stick@ gouda@ granny@ grape@ grated grated juice lemon@ grated lemon@ green green onions@ grenadine@ grind@ ground ground turkey chicken beef@ guess@ halibut@ hardboiled@ hazelnuts@ herbs@ hoon@ hothouse@ i've@ icing@ important@ important@ portant@ mportant@ ooked kernels cooked kernels kernels s-stemmed@ leek@ lemon lentil@ light sauce@ meant specifically certain dishes good@ local@ lukewarm@ maitre'd sauce@ many@ marjoram--or@ (LIST LISTA African American Australian British Chinese Cuban Dutch French German Greek Hungarian Indian Irish Italian Jamaican Japanese Jewish Korean Mexican Middle Eastern Misc. Russian South African South American Spanish Swiss Vietnamese Yugoslavian VDEFA( (LIST LISTith 1/4 cup slicedtoasted almonds and1/4 cup chopped parsley instead of Boursin)* carnival treats basel felafel festive lasagne cumin bread salad dressing fettuccine pistachios fettucine butter cream fettuccine all'alfredo fettucine lemon cream feuilles vignes farcies herbes pignons stuffed fiery skewered shrimp filetto manzo sagrantino tartufo letto lenticc filled fillets finnish bread grilled canned salmon sauce 2 1/4 Cup Sifted Flour 1 t. Baking Soda 1 t. Salt 1 Cup Butter 3/4 Cup Sugar (Sift together flour, baking soda, salt ; set aside. Combine butter, sugars, vanilla and water; beat till creamy. Beat in eggs. Add flour mixture; Mix well. Stir in chocolate chips. Drop by well -rounded half teaspoonfuls onto greased cookie sheets. Bake at 375 for about 10 to 12 minutes. Gq3/4 Cup Firmly pk. Brown Sugar 1 t. Vanilla ( a little more) 1/2 t. Water 2 Eggs 2 - 12 oz. pkg. Chocolate ChipsH AmericanL z. pkg. Chocolate ChipsH AmericanL inaka@cap.or.jpd 20 mins.e 10 mins.f Mediumg Mix together lime zest and juice, garlic, spring onion, ginger andcoriander. Melt butter. Lay out 1 sheet of filo, and brush with butter. Lay second sheet on top, brush with more butter. Lay a salmon fillet about 2-3 inches from short side of pastry, season to taste and put half of lime mixture on top. Fold short end of pastry over salmon, then fold in the 2 long sides. Fold the salmon over twice more, and cut off the remainingpastry. Do the same with the other fillet. Put the parcels on aB well-greased baking sheet, and just before bakingbrush with the remaining butter.Cook at gas mark 5 for 20-25 mins, until brown and crispy. Thai` 2 4-5oz salmon fillets 4 sheets filo pastry 1 oz butter zest & juice 1 lime 1 tsp grated ginger 1 clove garlic (pressed) 1 spring onion (finely chopped) 1 Tbsp fresh coriander (finely chopped) salt & pepper 1228c inaka@tdl.comd 15 mins.e 25 mins.f sides over the filling and roll up towards the point. Moisten the end and stick down. 4. Heat oil in deep fryer or wok Have a wire rack with paper towels ready at hand for draining. When oil is hot, slide in 3 or 4 spring rolls and fry until golden brown. Remove to rack and drain excess oil. 5. Arrange spring rolls on a plate and garnish with sprigs of coriander or parsley. Serve with a dish of Thai sweet chili sauce. 1 large green onion, finely chopped 1 small carrot, finely grated 1 cabbage leaf, finely chopped 100 g bean sprouts, chopped 125 g finely minced pork or chicken 1 tablespoon fish sauce vegetable oil for deep frying Makes 12 large spring rolls, or 36 small hors d'oeuvre size d fold the corner over. Fold the two old the two l-greased baking sheet, and just before bakingbrush with the remaining butter.Cook at gas mark 5 for 20-25 mins, until brown and crispy. granny granualted granulatedK granules apefruit grapes grapevine grappa grass gratedA Put in a small pan 1/4 cup water, warm (105 to 110 degrees) and 1/4 cup margarine. Heat to melt margarine but do not boil, then add 1 cup sour cream or plain yogurt (my fav). Heat until quite warm (110-120 degrees) In a bowl mix together: 1 cup flour, 1 pkg active dry yeast, 2 tbls sugar and 1 tsp salt. Mix thoroughly - then pour liquid over and beat vigorously by hand or electric mixer. Add 1 egg and beat again vigorously. While beating add up to 2 cups flour or until you get a dough st iff enough to handle. (dough should be soft, but no longer sticky--smooth as a babys' behind). Flour picks up moisture from the air, so the day you make bread, the amount of flour could vary quite a bit. Just add sprinkles" of flour toward the end and knead until the dough is no longer sticky and feels silky smooth. Oil top of dough, cover bowl with plastic wrap and proof till nearly double (about 50 minutes to an hour).Place dough on a floured board and pat out to about 1/2 thick and c Chinese`~1 kg rice (siam) 45oz (1035 ml) coconut milk - 2 no. coconut 4 nos. pandan leaf 1 stalk lemon grass 2 inch ginger 1 tbsp salt 1228c inaka@tdl.comd 15 mins.e 25 mins.f Mediumg Mediumm Recipe: Nasi Lemak Ingredients: 1 kg rice (siam) 45oz (1035 ml) coconut milk - 2 no. coconut 4 nos. pandan leaf 1 stalk lemon grass 2 inch ginger 1 tbsp salt Method: 1 Wash the rice, and place it into the pot 2 Add in coconut milk, pandan leaf, lemon grass, ginger and salt, and let it cook till dry Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~iB:naka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ ins.f Mediumg Mediumm Nasi LemakB RiceC 4 mins.f Mediumg Mediumm Nasi LemakB RiceC our a 1228m Nasi Lemak 1228c inaka@tdl.comd 20 mins.e 10 mins.f Mediumg Highm Recipe: My Original Toll House Cookies Ingredients: 2 1/4 Cup Sifted Flour 1 t. Baking Soda 1 t. Salt 1 Cup Butter 3/4 Cup Sugar 3/4 Cup Firmly pk. Brown Sugar 1 t. Vanilla ( a little more) 1/2 t. Water 2 Eggs 2 - 12 oz. pkg. Chocolate Chips Method: Sift together flour, baking soda, salt ; set aside. Combine butter, sugars, vanill 1 t. Salt 1 Cup Butter 3/4 Cup Sugar 3/4 Cup Firmly pk. Brown Sugar 1 t. Vanilla ( a little more) 1/2 t. Water 2 Eggs 2 - 12 oz. pkg. Chocolate Chips Method: Sift together flour, baking soda, salt ; set aside. Combine butter, sugars, vanill flour flour dredgingo whole salmon cleaned 6-1/2 well-roasted bones small french/snap beans 1in/2.5cm pieces dried tomatoes chopped large prawns shelled deveined 6-inch 6-ounce 6-pound 6-quart butter butter salmon salmon butter butter fresh prawns fresh prawns prawns fresh prawns prawns fresh prawns salmon 66/33 freshly grated pecorino cheese Sift dry ingredients, Cut in shorteneing very finely. Add milk. Toss on a floured board. Knead lightly, roll, cut and put on greased pan.Bake in 400 F. oven for 20 minutes. American`G 5 tb Shortening 3/4 c Milk 2 c Flour 3 ts Baking powder 1 ts Salt 1228c inaka@tdl.comd 20 mins.e 20 mins.f Mediumg Mediumm Recipe: Never Fail Biscuits Ingredients: 5 tb Shortening 3/4 c Milk 2 c Flour 3 ts Baking powder 1 ts Salt Method: Sift dry ingredients, Cut in shorteneing very finely. Add milk. Toss on a floured board. Knead lightly, roll, cut and put on greased pan.Bake in 400 F. oven for 20 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/iB4nakasoft/ ------------------------------------------ Software: http://www.tdl.com/~inaka/inakasoft/ lemon lemon butter lemon bliss wings lemon buttermilk lemon chicken lemon chicken lemon coconut julienne lemon crumb lemon garlic pepper wings lemon ketchup lemon parsley white lemon pickle lemon lemon lemon rosemary grilled chicken lemon snowbars lemon tarts lemon-soy lemony lemony potato wedges lentil lentil garlic lemony potato wedges oelek Drain clams, reserving liquid. Add enough water to reserved liquid to measure 2 cups liquid; set aside. In a large pot, fry bacon until crisp; remove bacon and set aside. Add reserved liquid, potatoes, and onion to fat in pan. Cook, uncovered for about 15 minutes or until potatoes are tender. Stir in clams, 2 cups of the milk, and the cream. Blend remaining 1/2 cup milk with the flour; stir into chowder. Cook and stir till bubbly. Cook one minute more. Add Worcestershire sauce, orB7egano, basil, salt and pepper to taste. Stir in bacon. American 2 6 1/2-ounce cans minced clams 4 slices bacon, cut up 4 medium potatoes, peeled and diced 1/2 cup chopped onion 2 1/2 cups milk 1 cup light cream OR 1/2 cup heavy cream 3 tablespoons flour 1/2 teaspoon Worcestershire sauce 1/2 teaspoon oregano 1/4 teaspoon basil 1228c inaka@tdl.comd 20 mins.e 25 mins.f Highg Highm No Bake CookiesB CookiesC pounded pounds\ 2 hrs & 30 mins.f Highg Highm Recipe: Navajo Green Chili Ingredients: 20 or so Anaheim or Cubanelle Chiles - can substitute 48 ozs or so of canned green chiles 3 lbs pork (shoulder works) 1 very large onion 2 green or red peppers 1 16 oz can tomatoes 4 or 5 dried very hot chiles 2 or 3 pickled habenaro's (use 1/2 hab if you're a newbie chile-head) 1 tblsp cayenne pepper salt and pepper to taste lemon juice to taste (about 1 tablespoon) 3 or 4 cloves garlic 1/2 can good beer Beware, this "chile" kicks butt and gets h 3 cloves garlic, minced 6 lean pork chops salt and pepper 1 onion, chopped 1 cup beef broth Worcestershire sauce chili powder 6 tablespoons tomato paste 6 tablespoons white wine 1 green pepper, chopped 1 pound fresh sliced mushrooms 1228c inaka@tdl.comd 15 mins.e 35 mins.f Mediumg Highm Never Fail BiscuitsB Breads & MuffinsC ManyDF 5 tb Shortening 3/4 c Milk 2 c Flour 3 ts Baking powder 1 ts Salt B2 or 3 pickled habenaro's (use 1/2 hab if you're a newbie chile-head) 1 tblsp cayenne pepper salt and pepper to taste lemon juice to taste (about 1 tablespoon) 3 or 4 cloves garlic 1/2 can good beer Beware, this "chile" kicks butt and gets hotter after freezing. This also makes a great chile-egg burrito the next morning. Mexican 20 or so Anaheim or Cubanelle Chiles - can substitute 48 ozs or so of canned green chiles 3 lbs pork (shoulder works) 1 very large onion 2 green or red peppers 1 16 oz can tomatoes 4 or 5 dried very hot chiles 2 or 3 pickled habenaro's (use 1/2 hab if you're a newbie chile-head) 1 tblsp cayenne pepper salt and pepper to taste lemon juice to taste (about 1 tablespoon) 3 or 4 cloves garlic 1/2 can good beer Beware, this "chile" kicks butt and gets hotter after freezing. This also makes a grB'eat chile-egg burrito the next morning. #A&From the Chile-Heads Recipe Collection 30 mins. garlic garlic garlic garlic cloves garlic cloves 1 Pkg. Chocolate Chips 1 Pkg. Butterscotch Pieces 2 Cans La Choy Chow Mein Noodles (3 oz. each) 1/2 Cup Chopped Peanuts or Cashews NO BAKE COOKIES ! ! ! Melt chocolate chips and butterscotch pieces in top of double boiler over hot water. Remove from heat. Quickly stir in noodles and nuts until they are evenly coated. Drop by teaspoonfuls onto waxed paper. Chill. store in refrigerator until ready to serve. AmericanL 1 Pkg. Chocolate Chips 1 Pkg. Butterscotch Pieces 2 Cans La Choy Chow Mein Noodles (3 oz. each) 1/2 Cup Chopped Peanuts or Cashews 1228c inaka@tdl.comd 20 mins.e Nonef Mediumg Mediumm Nonni Casino s Roman BreadB Breads & MuffinsC flour 1/2 teaspoon Worcestershire sauce 1/2 teaspoon oregano 1/4 teaspoon basil 1228c inaka@cap.or.jpd 20 mins.e 25 mins.f Highg Highm No Bake CookiesB CookiesC l4 large cloves garlic, finely chopped; 1/2 c (plus) extra virgin olive oil; 1 loaf Ital. bread, about 13 inches; 8 oz gorgonzola or other blue cheese, crumbled; 1 med sweet red onion, halved lengthwise and cut into paper thin slices; coarsely gr pepper; 12 kalamata olives, pitted & halved; 3/4-1 t fresh rosemary , finely chopped or 1/4-1/2 dried, crushed well. Combine garlic & oil. Slice bread in half. Take thin slice off rounded half so it'll lie flat. Place cut sides up on foil lined pan. Brush with garlic oil. Sprinkle with cheese, top with onions. Season with pepper. Arrange olive halves, sprinkle with rosemary Cover with plastic wrap for up to 2 hr.. Remove wrap and bake on center shelf at 400 until cheese melted - 8-10 min - rest for 2min and cut into 1 1/2 to 2 in slices. Nonni was the chef for a former Ohio Governor and the owner and BXchef of a wonderful restaurant unfortunately no longer open. The bread was loved by all. opped; 1/2 c (plus) extra virgin olive oil; 1 loaf Ital. bread, about 13 inches; 8 oz gorgonzola or other blue cheese, crumbled; 1 med sweet red onion, halved lengthwise and cut into paper thin slices; coarsely gr pepper; 12 kalamata olives, pitted & halved; 3/4-1 t fresh rosemary , finely chopped or 1/4-1/2 dried, crushed well. Combine garlic & oil. Slice bread in half. Take thin slice off rounded half so it'll lie flat. Place cut sides up on foil lined pan. Brush with garlic oil. Sprinkle with cheese, top with onions. Season with pepper. Arrange olive halves, sprinkle with rosemary Cover with plastic wrap for up to 2 hr.. Remove wrap and bake on center shelf at 400 until cheese melted - 8-10 min - rest for 2min and cut into 1 1/2 to 2 in slices. Nonni was the chef for a former Ohio Governor and the owner and BXchef of a wonderful restaurant unfortunately no longer open. The bread was loved by all. matchsticks maybe maybe ginger mayonnaise means meant meant specifically certain dishes measuring meatballs meatballs meatloaf meatloaf In a medium bowl mix the fish sauce, salt, sugar and 1 tbs/15ml oil. Add the pieces of beef and turn them thoroughly in the mixture. Leave to marinate for at least an hour. Remove the meat and drain on a rack. In Thailand, after marinating we would put the meat in the sun to dry: this can be simulated simply by leaving it overnight. If you wish to eat straight away,put the pieces of meat under a low grill or in a warm oven for about 10-15 minutes until dry. To finish, heat the oil in a fryBping pan until a very light haze appears and fry the meat on both sides until it is dark brown - about 5 minutes. Thai` 2 tbs/30ml fish sauce 1 tsp/5ml salt 1 tsp/5ml sugar 1 tbs/15ml oil, plus 6 tbs/90 ml oil for frying 1 lb/450g skrit or flank beef, sliced diagonally across the grain into about 8-10 pieces 1228c inaka@tdl.comd 25 mins.e 20 mins.f Mediumg Highm OatcakesB Breads & MuffinsC 8ssian ssian Italian m4 large cloves garlic, finely chopped; 1/2 c (plus) extra virgin olive oil; 1 loaf Ital. bread, about 13 inches; 8 oz gorgonzola or other blue cheese, crumbled; 1 med sweet red onion, halved lengthwise and cut into paper thin slices; coarsely gr pepper; 12 kalamata olives, pitted & halved; 3/4-1 t fresh rosemary , finely chopped or 1/4-1/2 dried, crushed well. 1228c inaka@tdl.comd 2 hrs & 30 mins.e 10 mins.f Mediumm Recipe: Nonni Casino s Roman Bread Ingredients: 4 large cloves garlic, finely chopped; 1/2 c (plus) extra virgin olive oil; 1 loaf Ital. bread, about 13 inches; 8 oz gorgonzola or other blue cheese, crumbled; 1 med sweet red onion, halved lengthwise and cut into paper thin slices; coarsely gr pepper; 12 kalamata olives, pitted & halved; 3/4-1 t fresh rosemary , finely chopped or 1/4-1/2 dried, crushed well. Method: Combine garlic & oil. Slice bread in half. Take thin slice off roun mbs, and bake for about 25 minutes Gm1/2 teaspoon salt 1/4 cup buttered breadcrumbs (1/4 cup breadcrumbs with 1 tablespoon melted unsalted butter)K Russian #8 ounces egg noodles 8 ounces cream cheese, softened 1 cup sour cream 1/4 cup milk 1/4 cup minced onion 1/2 teaspoon Worcestershire sauce 1/4 teaspoon garlic powder dash of Tabasco 1/2 teaspoon salt 1/4 cup buttered breadcrumbs (1/4 cup breadcrumbs with 1 tablespoon melted unsalted butter) 1228c inaka@tdl.comd 20 mins.e 25 mins.f Mediumm Nua Cheh Nam Pla Fried BeefB BeefC 2 tbs/30ml fish sauce 1 tsp/5ml salt 1 tsp/5ml sugar 1 tbs/15ml oil, plus 6 tbs/90 ml oil for frying 1 lb/450g skrit or flank beef, sliced diagonally across the grain into about 8-10 pieces ombine the cream cheese, sour cream, milk, onion, and seasonings, stirring well to mix, then stir into the cooked noodles. Pour into a greased 1-quart casserole, top with the bread crumbs, and bake for about 25 minutes maraschino cherryG onion chopped onion minced sweet onion halved lengthwise med-sized onion peeled chopped med-sized tomato peeled chopped medium avocado peeled halved` medium pureed medium chicken fryer medium cucumber peeled diced seeding optional medium ground medium jalapeno chili seeded chopped medium jicama peeled diced about medium onion medium onion chopped medium onion chopped medium onion diced medium onion finely chopped medium onion sliced medium onion thinly sliced medium onionminced medium potato medium sized green chilli cored seeded medium sized onion diced medium sized sweet pepper sweetenedZ sweeter swiss switzerland sylvia szechuan szechwan nonstick nonstick cooking spray nonstick vegetable spray noodle vegetable spray noodle ters, lift them onto a warmed and greased bakestone and cook over moderate heat for 20 minutes or until the triangles curl at the corners. Turn and cook the other side for minutes, or finish under a moderate grill. Store the oatcakes in an airtight tin, and toast under a moderate grill, or in the oven, before serving. -- These are served with honey, marmalade or jam for breakfast, or with crowdie (a slightly sweet Highland Scots cottage cheese) for tea.They are especially good with frC\ied herring or smoked haddock. Not to mention any kind of caviar you can get your hands on American`d4 oz Medium oatmeal* 1/2 t Salt 1 pn Bicarbonate of soda 2 T Melted bacon fat** 2 fl Hot water*** 1228c inaka@tdl.comd 20 mins.e 35 mins.f Mediumg Mediumm Oatmeal Banana CupcakesB DessertsC 8DO1/2 C. Sugar 1/2 C. Butter 2 Eggs 3 Medium Bananas (mashed- 1 Cup) 3/4 C. Honey & MuffinsC white vinegar vinegar wineu ricotta cheese rutabaga swede diced swede diced {In a mixer bowl, cream together, sugar and butter. Seat in eggs, banana, and honey. Stir together flour, baking powder, soda and salt. Add to creamed mixture, beating just until blended. Stir in oats. Fill 24 muffin pans lined with paper baking cups 2.3 full with batter. Bake in 375 oven for 18 to 20 minutes. Remove from pans and cool on a wine rack. Makes 24 cupcakes. G]1 1/2 C. Flour 1 t. Baking Powder 1 t. Baking Soda 3/4 t. Salt 1 C. Quick Cooking Rolled OatsK AmericanL 1/2 C. Sugar 1/2 C. Butter 2 Eggs 3 Medium Bananas (mashed- 1 Cup) 3/4 C. Honey 1 1/2 C. Flour 1 t. Baking Powder 1 t. Baking Soda 3/4 t. Salt 1 C. Quick Cooking Rolled Oatsa 1228c inaka@tdl.comd 25 mins.e 20 mins.f Mediumg Highm Oatmeal Molasses BreadB Breads & MuffinsC 1 cup instant oats 1 package dry yeast 1/2 cup molasses 2 teaspoons salt 1 tablespoon unsalted butter 5 1/2 cups white bread flour 1 cup instant oats 1 package dry yeast 1/2 cup molasses 2 teaspoons salt 1 tablespoon unsalted butter 5 1/2 cups white bread flour 1228c inaka@tdl.comd 30 mins.e 45 mins.f Mediumm Recipe: Oatmeal Molasses Bread Ingredients: 1 cup instant oats 1 package dry yeast 1/2 cup molasses 2 teaspoons salt 1 tablespoon unsalted butter 5 1/2 cups white bread flour Method: [Preheat oven to 375 before baking] Put the oats in a large bowl. Bring 2 cups water to a boil, pour over the oats, and let stand for at least 15 minutes. Stir the yeast into 1/4 cup warm water and let stand for 5 minutes to dissolve (proof it with a pinch of sugar). Feel the oats at the bottom of the TO SHAPE COOKIES: Spoon dough into a 1/2 cup measure, level off and turn out on cookie sheet, spacing cookies at least 6" apart and 2 1/2" from pan edge. Lightly grease the bottom of a pie pan, dip into sugar, and use to flatten each cookie int english enoughu enough fettucini noodles medium servings enough enough olive saute onions garlic jalapenos enough vegetable entered envelope equal equally equipment equis equivalent eraser espagnole espresso essential ssential sential Dc4 oz Medium oatmeal* 1/2 t Salt 1 pn Bicarbonate of soda 2 T Melted bacon fat** 2 fl Hot water*** Mix the oatmeal, salt and soda in a bowl. Make a well in the center. Pour in the melted fat and add enough water to make a stiff dough which can be squeezed into a ball. Sprinkle the board and your hands with oatmeal and knead the mixture until there are no cracks in it. Flatten the ball and roll it out into a round just under 1/4 inch thick. Invert a plate on top and trim off the ragged edges -- these can be added to the next batch of dough to be rolled. Cut the round into quar American`d4 oz Medium oatmeal* 1/2 t Salt 1 pn Bicarbonate of soda 2 T Melted bacon fat** 2 fl Hot water*** a 1228c inaka@cap.or.jpd 20 mins.e 35 mins.f Mediumg Mediumm gallons water[ garlic clovers finely chopped garlic cloves jalapeno diced large onions finely chopped@ chicken pieces whole@ fillets@ salmon fillets@ medium green peppers finely chopped@ onion chopped coarse@ onions@ ounces light butter@ yeast@ pounds linguine@ bananas sliced@ small chilies chopped@ small onions halved slivered@ small peppers cleaned seeds whit@ seeds whit@ whit@ ered@ slivered@ slivered@ slivered@ rench bread@ italian french bread@ pepper@ tablespoons chopped parsley@ tablespoons brown sugar@ tablespoons flour@ tablespoons fresh juice@ tablespoons hoisin sauce@ tablespoons molasses@ tablespoons sweet butter@ chicken broth 1-1/2 black garlic sauce@ o a 5 1/2" circle. If necessary, even out the thickness with your fingers. OR : Drop by rounded teaspoonfuls and flatten with bottom of glass which has been lightly greased and dipped into sugar. Gy1 1/2 Cups Raisins 1 1/2 Cups Whole Wheat or All-purpose Flour 2 1/3 Cups Rolled Oats 2 t. Soda H AmericanL H1 Cup Margarine 1 t. Salt 1 1/2 Cups Brown Sugar (packed) 1 t. Cinnamon 2 Eggs 1/2 t. Nutmeg 1 t. Vanilla 1 1/2 Cups Raisins 1 1/2 Cups Whole Wheat or All-purpose Flour 2 1/3 Cups Rolled Oats 2 t. Soda 1228c inaka@tdl.comd 30 mins.e 10 mins.f Mediumg Mediumm A!Old Fashioned Buttermilk BiscuitsB Breads & MuffinsC [Preheat oven to 375 before baking] Put the oats in a large bowl. Bring 2 cups water to a boil, pour over the oats, and let stand for at least 15 minutes. Stir the yeast into 1/4 cup warm water and let stand for 5 minutes to dissolve (proof it with a pinch of sugar). Feel the oats at the bottom of the bowl to be sure they're lukewarm, then add the molasses, salt, butter, and dissolved yeast. Work in enough of the flour so that the dough is easy to handle. Turn out onto a lightly flour ted surface, knead for a minute or two, and let stand for 10 minutes. Resume kneading until the dough is smooth and elastic, adding more flour as necessary., Place in a greased bowl, cover, and let rise in a warm spot until double in bulk. Punch down and shape into 2 loaves. Place in greased bread pans, cover and let rise again until double in bulk. Bake 45 minutes. American 1. Melt the fat in a heavy-based saucepan and saute the onion until soft. 2. Add the stock, peas and watercress. Bring to the boil, then simmer for 10 minutes. 3. Season to taste and put the soup through the blender. 4. Return to the pan, add the mint and heat through to serve. Note: you can add a dash of single cream or fromage frais to each dish before serving, which would add only a few extra calories. American` 1/2oz/15g low-fat spread 1 medium onion, chopped 1.5 pints/825ml vegetable stock 12oz/325g tender frozen peas 1 good bunch of watercress, trimmed, washed and chopped 2tbsp chopped fresh mint salt and black pepper inaka@tdl.com 20 mins.e 20 mins.f Mediumg Mediumm American` 1 1/2 c All-purpose flour 1/2 c Cake flour 1/2 ts Salt 2 ts Baking powder 1/2 c Cold unsalted butter 3/4 c Buttermilk or more 1228c inaka@tdl.comd 25 mins.e 15 mins.f Mediumg Mediumm Recipe: Old Fashioned Buttermilk Biscuits Ingredients: 1 1/2 c All-purpose flour 1/2 c Cake flour 1/2 ts Salt 2 ts Baking powder 1/2 c Cold unsalted butter 3/4 c Buttermilk or more Method: Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough. COMBINE THE FLOURS, salt and baking powder in a mixing bowl and stir well to mix. Rub in the butter by hand or with a pastry blender until the mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and continue s ineapple slices on sugar mixture (one in the center), overlapping slices around edges of pan. Put half of the remaining slices around the inside edge of the skillet, with pecans (or cherries) in the center. Into a medium bowl, sift flour with sugar, baking powder, and salt. company's cookbook cookbook julee rosso sheila lukins Add shortening and milk. With a mixer at high, beat for 2 minutes. Add egg and 2 T. of pineapple syrup and beat for 2 minutes. Gently pour batter over pineapple in skillet and spread evenly. Place on rack in the center of the oven and bake for 40 to 45 minutes. Let skillet stand on wine rack for 5 minutes to cool just slightly. With a spatula, loosen cake from the edges all around. Place serving platter over cake and turn upside-down; shake gently. Lift off of skillet. Serve waC rm, and top with creams. 1 1/2 t. Baking Powder 1/2 t. Salt 1/4 C. Shortening (or Margarine) 1/2 C. Milk 1 Egg 1 C. Heavy cream, chilled (or 1 pint vanilla ice cream)K AmericanL a medium bowl, sift flour with sugar, baking powder, and salt. lt. 2/3 cup ketchup plus additional as an accompaniment if desired 1 1/2 pounds ground chuck 3/4 pound ground pork 1 cup fresh bread crumbs 2 large eggs, beaten lightly 1/3 cup minced fresh parsley leavesK American 2 cups finely chopped onion 1 tablespoon minced garlic 1 celery rib, chopped fine 1 carrot, chopped fine 1/2 cup finely chopped scallion 2 tablespoons unsalted butter 2 teaspoons salt 1 1/2 teaspoons freshly ground black pepper 2 teaspoons Worcestershire sauce 2/3 cup ketchup plus additional as an accompaniment if desired 1 1/2 pounds ground chuck 3/4 pound ground pork 1 cup fresh bread crumbs 2 large eggs, beaten lightly 1/3 cup minced fresh parsley leaves inaka@tdl.com 30 mins.e 1 hr & 15 mins.f Mediumg Highm Old-fashioned Tomato KetchupB PreservesC ManyAmerican #A. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK 1 1/2 c All-purpose flour 1/2 c Cake flour 1/2 ts Salt 2 ts Baking powder 1/2 c Cold unsalted butter 3/4 c Buttermilk or more Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough. COMBINE THE FLOURS, salt and baking powder in a mixing bowl and stir well to mix. Rub in the butter by hand or with a pastry blender until the mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and continue stirring gently until the dough begins to hold together. (If the dough is dry, add more buttermilk, 1 tablespoon at a time.) Sprinkle the work surface generously with flour and scrape the dough onto ; it. Fold the dough over on itself two or three times. Use the dough immediately . Pat dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits with a sharp, floured knife. Transfer to a parchment-lined cookie sheet. Paint tops with buttermilk. Bake for 10 to 15 minutes, until well risen and golden. olives onion onion-apple onionsu orangep orange granita orange honey marinade oranges oriental oriental noodle salad original orleans barbequed salmon oven-fried oven-spaghetti oven-spaghetti capers pachadiH pancakesJ papazjanija paper parmesan parsley pasta patties peach peaches peanut peanuts pepper peppermint peppers carrots chopped carrotschopped celery chicken stock broth chopped green onion chopped nutsL chopped parsley chopped walnuts optional cider vinegar unsalted butter cornmeal cornstarch cornstarch dried pinto beans soaked overnight drained fresh lemon juice fresh parlsey minced fresh pesto ground pecans heavy cream jelly other filling light heavy cream juice margarine juice juice juice juice heavy cream remaining berries over the top. Split the small shortcakes in the same way and place the bottoms on individual dessert plates. Butter them and top with about 1/3 cup of the fruit mixture. Replace tops and pour a tablespoon or so of the remaining berries over the top. Serve immediately. Pass the cream in a bowl for the guests to help themselves. BUTTERMILK BISCUIT DOUGH: COMBINE THE FLOURS, salt and baking powder in a mixing bowl and stir well to mix. Rub in the butter by hand or with a pas try blender until the mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and continue stirring gently until the dough begins to hold together. (If the dough is dry, add more buttermilk, 1 tablespoon at a time.) Sprinkle the work surface generously with flour and scrape the dough onto it. Fold the dough over on itself two or three times. Use the dough immediately for shortcakes, following the instructions above. Use this recipe to make a large shortcake or eight small ones. Thi 30 mins.f Recipe: Pasta With Peppers Ingredients: 1 pound rigatoni 6 medium tomatoes, sliced very thin 2 sweet red or yellow peppers, seeded and sliced in thin strips 1/2 cup roughly chopped fresh basil OR 1 tablespoon dried basil 3 cloves garlic, finely chopped olive oil as needed--at least 1/4 cup salt and pepper 1 wedge freshly grated parmesan or romano cheese Method: Combine the tomatoes, peppers, bail, garlic, oil, salt, pepper and set aside. Boil the pasta, then drain well. Toss with ch Heese to taste and add the tomato mixture. Add salt, pepper, and cheese to taste Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ dried 1/8 teaspoon black pepper 4 ounces dried pasta, cooked and drained 1228c inaka@tdl.com 1228c inaka@tdl.comd 20 mins.e 45 mins.f Highm Recipe: Old Fashioned Pineapple Upside Down Cake Ingredients: 3 Cans (8 1/4 oz. Size) Sliced Pineapple in syrup (about 12 slices) 1/4 C. Margarine 2/3 C. Light Brown Sugar (packed) 1/3 C. Pecan-halves (or cherries) 1 C. Unstuffed All Purpose Flour 3/4 Granulated Sugar 1 1/2 t. Baking Powder 1/2 t. Salt 1/4 C. Shortening (or Margarine) 1/2 C. Milk 1 Egg 1 C. Heavy cream, chilled (or 1 pint vanilla ice cream) Method: Preheat oven to 350 . Drain pineapple slices, reversing 2 T. of the 1/4 C. Margarine 2/3 C. Light Brown Sugar (packed) 1/3 C. Pecan-halves (or cherries) 1 C. Unstuffed All Purpose Flour 3/4 Granulated Sugar 1 1/2 t. Baking Powder 1/2 t. Salt 1/4 C. Shortening (or Margarine) 1/2 C. Milk 1 Egg 1 C. Heavy cream, chilled (or 1 pint vanilla ice cream) Method: Preheat oven to 350 . Drain pineapple slices, reversing 2 T. of the 1/4 teaspoon ground white pepper 1 cup regular-strength chicken broth 3/4 cup dry vermouth 1 cup whipping cream 10 ounces dry linguini Water Freshly grated parmesan cheese K Italian 2 tablespoons oil from dried tomatoes packed in oil 1 clove garlic, minced or pressed 1 pound large (31-35 per pound) shrimp, shelled and deveined 1/4 cup thinly sliced green onion 1 1/2 tablespoons chopped fresh basil or 1 teaspoon dried basil 1/3 cup dried tomatoes packed in oil, drained and cut into slivers 1/4 teaspoon ground white pepper 1 cup regular-strength chicken broth 3/4 cup dry vermouth 1 cup whipping cream 10 ounces dry linguini Water Freshly grated parmesan cheese 1228c inaka@tdl.comd 20 mins.e 25 mins.f Mediumg Mediumm Pasta With Tomatoes and BeansB PastaC 1 Garlic clove, thinly sliced 1 T Olive oil 1/4 c Onion, chopped 1/3 c Pepperoni, coarsely chopped 16 oz Plum tomatoes, with juice, c 1/2 t Basil, crumbled 1/4 t Oregano, crumbled For crust 1 cup all-purpose flour 1 stick (1/2 cup) cold unsalted butter, cut into bits 1/4 cup confectioners' sugar For filling 2 large eggs freshly grated zest of 1 lemon (about 2 teaspoons) 5 tabs fresh lemon juice 3 tabs all-purpose flour 1 cup granulated sugar 1/2 teaspoon baking powder 1/2 cup finely grated unsweetened desiccated coconut* For frosting 1/2 stick (1/4 cup) unsalted butter, softened 1/2 cup confectioners' sugar 2 tablespoons hot water 1 teaspoon vanilla The lemon bars B at Julienne restaurant in San Marino, California, are the best I've ever eaten, and I'd love to have the recipe. Could you obtain it? d'olive soupe blanc flour 1-inch chunks fresh pineapple about pineapple about shredded cooked chicken purpose flour all-purpose flour chicken broth chicken stock chicken stock cloves garlic@ chopped cabbage@ flour@ yolks@ garlic cloves@ chicken@ leaves chinese cabbage@ ounces bourbon@ pounds chicken legs@ pounds potatoes quarters@ peppers@ salt@ sauce@ tablespoons butter@ tablespoons sherry@ tablespoons italian parsley chopped@ tablespoons espoons lakes@ potato flakes@ akes@ sherry@ tablespoons instant mashed potato flakes@ sugar@ all-purpose@ broccoli@ clear@ cucumbers@ fettucini@ flavored@ floury@ gallons@ masala@ gallons@ masala@ e-spice@ floury@ frugal@ oury@ frugal@ floury@ fromage@ corino romano parmesan powdered@ recipes@ softened cream frozen yogurt@ teaspoon lemon juice@ unbeaten@ THIS RECIPE MAY BE DOUBLED: Heat oven to 400 . Sift flour, baking powder, and salt together. Beat butter, sugar,eggs and vanilla in a bowl until light and fluffy; Add sifted dry ingredients gradually: blend thoroughly. Pinch off small pieces of dough; roll between palms of hands into balls about 1 inch in diameter. Place about 2" apart on lightly greased cookie sheet.. Butter bottom of water glass, dip in sugar and press balls of dough down carefully until they are about 1/8" thick . Bake 10 - 12 minutes or until edges are golden . Transfer to wire racks and cool. 3 - Way Cookies: These cookies are versatile. They may be shaped easily & quickly as described in recipe; They may be dropped by rounded teaspoonfuls onto cookie sheets when a soft cookie is desired; or they may be chilled and rolled out to be cut with fancy shaped cookies cutters. 1228c inaka@tdl.comd 45 mins.e 5 mins.f Mediumg Mediumm Recipe: Thai Rice Noodles Ingredients: 4 oz dried rice noodles, medium size 1/4 cup vegetable oil 2 cloves finely minced garlic 3 tblsp chopped raw shrimp 3 tblsp lean ground pork 1 tsp sugar 1 tblsp fish sauce 1 tsp soy sauce 2 tsp hot chili sauce 2 beaten eggs 2 tblsp tamarind sauce 1/4 cup bean sprouts 1 sliced scallion 1 tblsp salty preserved radish 2 tblsp coarsely ground salted or unsalted peanuts 2 tblsp sliced green onions 2 wedges lemon 1 cucumber Method: 1. Soak noodles i e noodles, medium size 1/4 cup vegetable oil 2 cloves finely minced garlic 3 tblsp chopped raw shrimp 3 tblsp lean ground pork 1 tsp sugar 1 tblsp fish sauce 1 tsp soy sauce 2 tsp hot chili sauce 2 beaten eggs 2 tblsp tamarind sauce 1/4 cup bean sprouts 1 sliced scallion 1 tblsp salty preserved radish 2 tblsp coarsely ground salted or unsalted peanuts 2 tblsp sliced green onions 2 wedges lemon 1 cucumber Method: 1. Soak noodles i 1228c inaka@tdl.comd 20 mins.e 25 mins.f Mediumg Mediumm Recipe: Pad Thai Ingredients: 1- 12 ounce package rice noodles. 2 tablespoons garlic flavored vinegar three to four cloves garlic, chopped fine one med. to large onion, diced fine eight ounces chicken breast cut into small pieces 1/2 cup water one tablespoon tamarind concentrate. three tablespoons each: 1- thai fish sauce 2- soy sauce 3- rice wine vinegar 1/2 teaspoon ground cayenne pepper 2 teaspoons paprika 1/8 - 1/4 cup crushed peanuts Method: Garnishes include fresh bean sp dles. 2 tablespoons garlic flavored vinegar three to four cloves garlic, chopped fine one med. to large onion, diced fine eight ounces chicken breast cut into small pieces 1/2 cup water one tablespoon tamarind concentrate. three tablespoons each: 1- thai fish sauce 2- soy sauce 3- rice wine vinegar 1/2 teaspoon ground cayenne pepper 2 teaspoons paprika 1/8 - 1/4 cup crushed peanuts Method: Garnishes include fresh bean sp Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough. For a large shortcake, pat the dough into a 9-inch disk on a parchment-lined cookie sheet. For individual shortcakes, pat dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits with a sharp, floured knife. Transfer to a parchment-lined cookie sheet. Paint tops with buttermilk. Sprinkle with sugar. Bake for 10 to 15 minutes, until well risen and golden. Check the center of the large shortcake with a toothpick to make sure it is baked through: If the pick emerges with dough still clinging to it, lower temperature to 350F and bake another 5 minutes. Slide the large shortcake onto a platter immediately after it is baked. Use a sharp, serrated knife to slice through the middle, making two layers. Slide the edge of a cookie sheet between the two layers and lift the top layer off. Butter the bottom layer and pour all but 1/2 cup of the sweetened fruit on. Slide the top back on and pour the E7s same dough is used as the topping in cobbler recipes. GE1/2 c Cold unsalted butter 3/4 c Buttermilk or heavy cream (or more)K American @ 1 qt Fruit (strawberries) 1/3 c Sugar 1 tb Lemon juice 1 1/2 c Heavy cream Buttermilk Biscuit Dough 2 tb Buttermilk 2 tb Sugar 2 tb Soft butter BUTTERMILK BISCUIT DOUGH 1 1/2 c All-purpose flour 1/2 c Cake flour 1/2 ts Salt 2 ts Baking powder 1/2 c Cold unsalted butter 3/4 c Buttermilk or heavy cream (or more) 1228c inaka@tdl.comd 30 mins.e 20 mins.f Mediumg Mediumm Old-Fashion Sugar Cookies CookiesC ManyD 3 1/2 Cups Sifted Flour 2 1/2 t. Baking Powder 1/2 t. Salt 1 Cup Soft Butter or margarine swedish swiss transylvanian vietnamese welsh yougoslavian yugoslavian 0.25-0.5 molasses brown sugar 0.25-0.5 honey molasses brown sugar brown sugar sugar Old Fashioned MeatloafB BeefC 2 cups finely chopped onion 1 tablespoon minced garlic 1 celery rib, chopped fine 1 carrot, chopped fine 1/2 cup finely chopped scallion 2 tablespoons unsalted butter 2 teaspoons salt 1 1/2 teaspoons freshly ground black pepper 2 teaspoons Worcestershire sauce Preheat oven to 350 F. In a large heavy skillet cook onion, garlic, celery, carrot, and scallion in butter over moderate heat, stirring, 5 minutes. Cook vegetables, covered, stirring occasionally, until carrot it tender, about 5 minutes more. Stir in salt and pepper, Worcestershire sauce, and 1/3 cup of ketchup and cook, stirring, 1 minute. In a large bowl combine well vegetables, meats, bread crumbs, eggs, and parsley. In a shallow baking pan form mixture into 1 10-by 5-inch oval loaf andB spread remaining 1/3 cup ketchup over loaf. Bake meat loaf in oven 1 hour, or until a meat thermometer inserted in center registers 155 G%1 1/2 Cups Sugar 2 Eggs 3 t. Vanilla AmericanL 3 1/2 Cups Sifted Flour 2 1/2 t. Baking Powder 1/2 t. Salt 1 Cup Soft Butter or margarine 1 1/2 Cups Sugar 2 Eggs 3 t. Vanilla 1228c inaka@tdl.comd 25 mins.e 10 mins.f Mediumg Highm Recipe: Old-Fashion Sugar Cookies Ingredients: 3 1/2 Cups Sifted Flour 2 1/2 t. Baking Powder 1/2 t. Salt 1 Cup Soft Butter or margarine 1 1/2 Cups Sugar 2 Eggs 3 t. Vanilla Method: THIS RECIPE MAY BE DOUBLED: Heat oven to 400 . Sift flour, baking powder, and salt together. Beat butter, sugar,eggs and vanilla in a bowl until light and fluffy; Add sifted dry ingredients gradually: ble weeks grated zest from 1 orange grated zest from 1 lemon 1 cup water 1/2 cup sugar 2 cups strained fresh orange juice 1/4 cup strained fresh lemon juice white and red currants or other fruit for garnish 1228c inaka@tdl.comd 3 hrse 5 mins.f Mediumg Mediumm Recipe: Orange Granita Ingredients: grated zest from 1 orange grated zest from 1 lemon 1 cup water 1/2 cup sugar 2 cups strained fresh orange juice 1/4 cup strained fresh lemon juice white and red currants or other fruit for garnish Method: In a enameled saucepan over medium heat, combine the zests with the water and sugar, and bring the liquid to a boil. Simmer, stirring occasionally, for 3 minutes, or until the sugar is completely dissolved. Add both fresh juices to the syrup and st inger 1/4 t. ground peppera 1228c inaka@tdl.comd Overnighte 30 mins.f Highg Mediumm Oriental Noodle SaladB PastaC 20 mins.f Orange GranitaB DessertsC 21112119k 0/0/1e sandwhichB Appetizers 33 lb (15 kg) tomatoesslice (about 15 quarts) 1/2 cup (125 ml) salt 3/4 cup (175 ml) ground black pepper 1/3 cup (75 ml) cinnamon 2 tablespoons (30 ml) ground cloves) 1 tablespoon (15 ml) cayenne peppe r2/3 cup (150 ml) sugar 4 quarts (4 liters) vinegar @Stew the tomatoes in their own juices until soft and rub through a fine sieve. Boil the pulp and juice down to the consistency of apple butter stirring steadily to prevent burning. Mix the spices and sugar with the vinegar and add to the tomatoes. Boil up twice then bottle. Process.Makes about 22 pints (11 liters). American` 33 lb (15 kg) tomatoesslice (about 15 quarts) 1/2 cup (125 ml) salt 3/4 cup (175 ml) ground black pepper 1/3 cup (75 ml) cinnamon 2 tablespoons (30 ml) ground cloves) 1 tablespoon (15 ml) cayenne peppe r2/3 cup (150 ml) sugar 4 quarts (4 liters) vinegar 1228c inaka@tdl.comd 15 mins.e 10 mins.f Orange GranitaB DessertsC chicken bouillon chicken breast chicken breast strips chicken skinned serving pieces chili pepper optional chopped medium onion chopped tomato clove garlicy clove garlicy clove garlic minced pressed clove garlic peeled minced clove garlic slightly crushed clove garlicminced clove minced garlice clove garlic concombre cooked quarterQ crushed garlic clove graines coriandre concassees cucumber peeled seeded chopped cuillere soupe citron butter margarine temperature cream cheese unsalted butter teaspoons teaspoons vanilla baking powder baking grated lemon nutmeg vinegar olive pepper saltf tspns lightly crushed cumin turmeric 1/2-inch piece fresh ginger peeled minced 1/2cup grated cheese ketchup mayonnaise all-purpose flour ketchup 1/2cup grated cheese cheese /2cup grated cheese mayonnaise all-purpose flour ketchup olive packed brown sugarN sugar water water all-purpose flour flour chicken frying parsnips parts party pasilla pasta pasta spaghetti pasteH pastries pasties pastries astries pastries radicchio radishV radishes raisin raising raisinsL raisins handful ramen ranch random random spices rapid raspberries raspberries strawberries 200gr raspberry raviolini bread dough homemade frozen thawed ready ready-to ready ready recipe annual rectangles@ chili powder refrigerated@ replace@ ribs@ rind@ rolled@ romaine@ rucola@ russet@ salsa@ pepper taste@ salted@ sauce sauce vegetable cocktail juice@ sauces@ sauerkraut@ scalded@ seasonings@ secret@ seeded@ self@ separated serrano@ serving@ shallot@ sharp@ shiitake@ should@ shrimps@ skin@ skirt@ slice@ sliced sliced tomato@ slicedtoasted@ sloe@ small small-curd@ snapper@ soft@ sole@ sold@ sold@ soft@ sold@ soft@ sold@ tart@ combined@ tbs/500ml@ tbsps@ grated zest from 1 orange grated zest from 1 lemon 1 cup water 1/2 cup sugar 2 cups strained fresh orange juice 1/4 cup strained fresh lemon juice white and red currants or other fruit for garnish In a enameled saucepan over medium heat, combine the zests with the water and sugar, and bring the liquid to a boil. Simmer, stirring occasionally, for 3 minutes, or until the sugar is completely dissolved. Add both fresh juices to the syrup and stir to combine well. Pour the syrup into ice trays or a shallow metal pan and transfer to the freezer. After 1 hour, stir the granita to mex the ice crystals into the liquid. Freeze for about 3 hours more, stirring the granita every half hour, untB il its consistency is flaky and grainy, but thoroughly iced. Put scoops of the granita in serving dishes and garnish with some of the currants. Italian @1/2 cup olive oil 2 large onions, finely chopped 2 cups long-grain white rice 5 tablespoons fresh lemon juice 3 tablespoons chopped fresh Italian parsley 3 tablespoons finely chopped fresh dill 5 cups (or more) hot water 1 32-ounce jar grape leaves*, rinsed, drained, tough stems trimmed Plain yogurt and lemon wedges e From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoB.ft/ ------------------------------------------ pe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ------------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ve hot with dollops of sour cream. Additional Notes: Recipe From: inaka@tdl.com -------------------- 1/4 lb thin Chinese noodles (or fresh angel hair) 1/2 cucumber 1 roma tomato 1/2 cup chopped lettuce 4 florets broccoli, blanched and cooled 2 stalks green onions 7Boil noodles according to package directions and chill under running water. Shake off excess moisture. Slice cucumber, tomato, and lettuce atop noodles. Slice green onion into very thin strips, about 3 inches long. Place atop salad. Drizzle with dressing, serve cold. (Serves 1 as a main dish, 2 as a side dish) A}Dressing: 1 Tbsp soy sauce juice of 1 lime 1/4 inch ginger, peeled and minced 1/4 tsp white pepper 1/2 tsp toasted sesame oil Chinese hed and cooled 2 stalks green onions 1228c inaka@tdl.comd 15 mins.e Nonef Recipe: Oriental Noodle Salad Ingredients: 1/4 lb thin Chinese noodles (or fresh angel hair) 1/2 cucumber 1 roma tomato 1/2 cup chopped lettuce 4 florets broccoli, blanched and cooled 2 stalks green onions Dressing: 1 Tbsp soy sauce juice of 1 lime 1/4 inch ginger, peeled and minced 1/4 tsp white pepper 1/2 tsp toasted sesame oil Method: Boil noodles according to package directions and chill under running water. Shake off excess moisture. Slice cucumber, tomato, and lettuce atop noodle s. Slice green onion into very thin strips, about 3 inches long. Place atop salad. Drizzle with dressing, serve cold. (Serves 1 as a main dish, 2 as a side dish) Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ sugar sugar little superfine sugar thinly sliced green onion thinly sliced green onions tomato catsup tomato paste unsalted butter unsalted peanuts chopped vegetable vegetable shortening vinegar walnuts almonds water water degrees wheat whipping cream white vinegaru vinegar worcestershire sauce worcestershire sauce canned chipotle peppers celery chopped green pepper chopped optional onion thinly sliced chopped ginger peeled minced ginger peeled minced bouillon white pepper white pepper freshly ground taste white vinegar white white-wine whitefish whites whiteslightly ghtly whiteslightly utter 3 T Olive oil 1 1/2 c Dry white wine 1 1/2 c Onion, finely chopped Season the veal shanks with salt and pepper and dredge in the flour, shaking off excess. In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil over mod-high heat. Brown the veal shanks, adding additional butter and oil if necessary. Transfer the shanks as they are browned to a platter. Add wine to the skillet, boil the mixture, deglazing the pan, until the liquid is reduced to about a half cup. Reserve in a small bowl. In a flameproof casserole just large enough to hold the veal shanks is reduced to about a half cup. Reserve in a small bowl. In a flameproof casserole just large enough to holdhold Season the veal shanks with salt and pepper and dredge in the flour, shaking off excess. In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil over mod-high heat. Brown the veal shanks, adding additional butter and oil if necessary. Transfer the shanks as they are browned to a platter. Add wine to the skillet, boil the mixture, deglazing the pan, until the liquid is reduced to about a half cup. Reserve in a small bowl. In a flameproof casserole just large enough to hold the veal shanks in one layer, cook the onion, carrots, celery, and garlic in the remaining 4 Tbsp butter over mod-low heat, stirring occasionally, until the veggies are softened. Add the shanks and any accumulated juices to the casserole. Add the wine mixture, and enough broth to almost cover the shanks. Spread the tomatoes over the shanks, add the bouquet garni (6 fresh parsley sprigs, 4 fresh thyme sprigs, 1 bay leaf) and salt and pepper to taste. Bring the liquid to a simmer over moderately high he flourJ 1- 12 ounce package rice noodles. 2 tablespoons garlic flavored vinegar three to four cloves garlic, chopped fine one med. to large onion, diced fine eight ounces chicken breast cut into small pieces 1/2 cup water one tablespoon tamarind concentrate. Garnishes include fresh bean sprouts, chopped chinese leeks, chopped green onions, sesame seeds, soy sauce. Step one: Put noodles in a large pot, cover with cold water, soak at least one hour. Step Two: Prepare liquid ingredients: 1/2 cup water, tamarind concentrate, soy sauce, fish sauce, rice wine vinegar, paprika, cayenne, and peanuts, mix together in air tight container and shake vigorously. Store in refrigerator while finishing dish. Step Three In a large wok, heat garlic vinegar. Sa potatoes or corB5n would make a good accompaniment with a green salad. Americanican Remove head and tail from salmon and fillet. Place one-half skin side down on a large sheet of foil in a baking pan. Add spices and layer with lemon, onion, and bacon. Mix syrup and ketchup; pour `./2 of this mixture over the fillet. Place second fillet flesh side down over the first; pour rest of sauce over all. Seal with the foil and bake 30- 40 minutes at 400 E Fish will flake easily with a fork in the thickest part when it is done. Do not overbake. Serve hot; oven baked potatoes or corB5n would make a good accompaniment with a green salad. American` 1 small sockeye salmon, 4-5 lbs. 1 lemon, sliced 1 strip bacon 1/2 cup light Karo syrup 1 cup ketchup 1medium onion, sliced 1/2 teaspoon each of salt, pepper and garlic powder 1228c inaka@tdl.comd 20 mins.e 40 mins.f Mediumm Oven-Spaghetti With CapersB PastaC 4 to about 3 cups. Baste the shanks in some of the reduced juices, and bake them, basting at. Braise the mixture, covered, in the middle of a preheated 325f oven for 2 hours, or until the veal is tender. Transfer the veal to an ovenproof serving dish with a slotted spoon. Discard the strings and keep the shanks warm. Strain pan juices into a saucepan, pressing hard on the solids. Skim off the fat. Boil for about 15 minutes or until reduced to about 3 cups. Baste the shanks in some of the reduced juices, and bake them, basting 3-4 more times, for 10 minutes or until the shaD nks are glazed. In a bowl, stir together the parsley, zest, and garlic. Sprinkle the shanks with the gremolata and pour some juice around and over them. Serve the remaining juices alongside in a boat. 3/4 c Carrots, finely chopped 3/4 c Celery, finely chopped 1 t Garlic, minced 4 c Beef broth 1 1/2 c Plum tomatoes, chopped Bouquet garni 1/2 t Salt Gremolata: 1/2 c Fresh parlsey, minced 2 T Lemon zest 1 T Garlic, minced Italian 8 Lg Veal shanks, patted dry a 1 Salt, pepper to taste Flour 7 T Unsalted butter 3 T Olive oil 1 1/2 c Dry white wine 1 1/2 c Onion, finely chopped 3/4 c Carrots, finely chopped 3/4 c Celery, finely chopped 1 t Garlic, minced 4 c Beef broth 1 1/2 c Plum tomatoes, chopped Bouquet garni 1/2 t Salt Gremolata: 1/2 c Fresh parlsey, minced 2 T Lemon zest 1 T Garlic, minced 1228c inaka@tdl.comd 45 mins.e 4 hrsf Highg Mediumm Recipe: Osso Buco Ingredients: 8 Lg Veal shanks, patted dry a 1 Salt, pepper to taste Flour 7 T Unsalted butter 3 T Olive oil 1 1/2 c Dry white wine 1 1/2 c Onion, finely chopped 3/4 c Carrots, finely chopped 3/4 c Celery, finely chopped 1 t Garlic, minced 4 c Beef broth 1 1/2 c Plum tomatoes, chopped Bouquet garni 1/2 t Salt Gremolata: 1/2 c Fresh parlsey, minced 2 T Lemon zest 1 T Garlic, minced Method: Season the veal shanks with salt and pepper and dredge in the flou 10 minutes or until the sha Dx400 g Spaghetti Common Salt 200 g grated cheese 400 g Creme fraiche 5 Eggs 200 ml Cream 100 g capers 3 cloves of garlic I Cook the Spaghetti until they are done, but not too soft. Mix the Creme fraiche with the grated cheese, eggs, chopped garlic, chopped gammon, capers and the chopped sage. Seasoning with salt and pepper. Now put the cooked spaghetti on a cake tin and put the sauce on top. At 220 C (moderately hot) gratinate in the baking oven. G,some fresh or dried sage Pepper 200 g gammonK Italian` 400 g Spaghetti Common Salt 200 g grated cheese 400 g Creme fraiche 5 Eggs 200 ml Cream 100 g capers 3 cloves of garlic some fresh or dried sage Pepper 200 g gammona 1228c inaka@tdl.comd 20 mins.e 20 mins.f Mediumg Mediumm Pad ThaiB PoultryC 200 g gammonK Italian 400 g Creme fraiche 5 Eggs 200 ml Cream 100 g capers 3 cloves of garlic 1228c inaka@cap.or.jpm 200 g gammon a Pad Thai fresh flat-leafed parsley leaves garnish fresh ground black pepper fresh ground black pepper tastew fresh minced garlic minced garlic garlic black pepper tastew pepper tastew guess guldens habaneroo habaneros habenaro's haikawa half-and-half half-breasts half-salt half-breasts half-salt W200 g/8 oz smoked sausage, 100 g/4 oz smoked bacon, 1 kg/4 oz sauerkraut, 100 g/4 oz rice, 3 hardboiled eggs, 2 chopped onions, 200 ml/2 third pint sour cream, 1 teaspoon paprika, 1 tablespoon lard, salt Method: Boil the rice in a slightly salted water and leave aside. Fry the onions until transparent, remove from the heat and season with paprika. Add the diced meat, stir well then braise for about 20 minutes. Spread about a third of sauerkraut in the bottom of a large fireproof dish, cover with half the rice, half the meat, then with slices of sausage and hardboiled egg. Build up in layers until all the ingredients are used up, the last layer being sauerkraut. Cover with sour cream and then with thin slices of smoked bacon. Cover the dish and bake in a moderate oven (180 C/350 F). After 20 minutes remove the lid, bake a further 35-40 minutes until the rice has absorbed the gravy and the bacon is crisp. mustard mustard powder olive oregano pepper vinegar vinegar vinegar vinegar oregano pepper vinegar ute garlic until it begins to brown, stirring constantly. then add quickly chopped onion and chicken. Cook over medium to high heat stirring constantly until chicken is opaque and onions are translucent. Drain noodles and add to wok all at once, quickly dump in pre-mixed liquid ingredients. Stir to mix. Cook until noodles absorb the liquid and lose their brittle quality becoming soft and flexible. Step four Garnish to your taste. Serve hot and eat. Makes four to six servings. Very low C in fat prepared as noted above especailly if you trim fat from chicken. You may choose to use olive oil instead of the garlic vinegar but it doesn't add much to the finished product except 240 calories from fat. three tablespoons each: 1- thai fish sauce 2- soy sauce 3- rice wine vinegar 1/2 teaspoon ground cayenne pepper 2 teaspoons paprika 1/8 - 1/4 cup crushed peanutsK e. Serve hot and eat. Makes four to six servings. Very low wings wisconsinw withR 30 mins.f Recipe: Pan de Ramerino (Rosemary Buns) Ingredients: 3 oz Sugar 1 1/2 c Olive oil 2 Sprigs fresh rosemary 4 oz Raisins 2 T Rosemary leaves* 1 Egg Method: *Finely chopped. -- Add the sugar to the bread recipe that follows, work into a dough, and leave to rise in a warm place until doubled. Meanwhile, in a small pan heat the olive oil slowly with the rosemary sprigs. Discard this rosemary. Put the dough on a table and mix the olive oil into it. Add raisins and chopped rosemary a nd form into buns of 3 in. diameter. Make a cross on the top with a pair of scissors, brush with the egg (beaten), and bake until golden (20-30 mins) in a 400F oven. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ 1228c inaka@tdl.comd 45 mins.e 20 mins.f Mediumg Mediumm Recipe: Pad Thai II Ingredients: 1/2 pound dried rice noodles 1/8 inch wide Warm Water 1/2 pound shrimp, chicken, pork or combination 1/4 cup fish sauce 1/4 cup + 2 tablespoons granulated sugar 1/4 cup + 2 tablespoons white vinegar 1 teaspoon paprika 4 green onions 1/2 cup vegetable oil (more if needed for step six) 1 teaspoon chopped garlic 2 eggs 3/4 pound bean sprouts ground roasted chiles (see note at bottom) ground unsalted roasted peanuts Lime wedges Method: 1. Soak noodles for 6 cloves garlic, finely chopped 1C. small cooked shrimp 1T. sugar 3T. fish sauce 1 1/2T. ketchup 2 eggs, beaten 3/4lb. rice vermicelli, soaked in hot water for 15 mins. and drained 1C. bean sprouts ails intact(or rem eat to medium and boil the mixture, folding frequently until the noodles have absorbed the liquid (I find a pasta server works great for this step). 6. Lift the noodles gently from one side of the wok. Pour a oft and fragile at this point. An effective way is to insert the scoop under the eggs, lift it through, and fold the mixtureover. Continue the lifting and folding motion until the eggs are broken up and well distributed. 8. Add the green onions (and bean sprouts if you prefer them mixed in) and toss the entire mixture quickly and gently, stll avoiding breaking the noodles. Cook for about 2 minutes or until onions are tender. 9. Take a large platter spread with bean sprouts(if you left themF out above). Spread Pud Thai from wok over top. Sprinkle ground chilies(see note) and ground peanuts over the top and squeeze lime over the top. Or serve toppings seperatly for each diner to add according to taste. 1/2 cup vegetable oil (more if needed for step six) 1 teaspoon chopped garlic 2 eggs 3/4 pound bean sprouts ground roasted chiles (see note at bottom) ground unsalted roasted peanuts Lime wedgesK of the wok. Pour a littl dd the noodles and toss lightly to coat with oil and the distribute meat and garlic( I often do this in a larger pot since things tend to come out of the wok). 5. Add the liquid from step 3 and bring it to a boil rapidly, gently folding the noodles without breaking them. Reduce heat to medium and boil the mixture, folding frequently until the noodles have absorbed the liquid (I find a pasta server works great for this step). 6. Lift the noodles gently from one side of the wok. Pour a littl e oil along the side of the wok, then break the egg ad slip it into the oil. Break the yolk and cover the egg with the noodles immediately. Repeat this on the opposite side with the other egg. Allow eggs to cook undisturbed, over moderate heat until they are set and almost dry. Additional oil may by added if the eggs or the noodles begin to stick to the wok. 7. When the eggs are set and almost dry, fold them gently but rapidly into the noodles. Try not to break the noodles, which will be s Heat oil in a wok and fry garlic until golden. Quickly add the shrimp and stir fry until heated through. Add the sugar, fish sauce and ketchup and stir until sugar dissolves. Add the beaten eggs, letting them set slightly, then stir to scramble. Add the noodles and toss and stir for about 2 mins. Reserving about 4 Tbls. of bean sprouts, add the remainder to the wok. Stir over heat until the bean sprouts are barely cooked. Turn the Pad Thai onto a platter, placing the reserved, raw bB ean sprouts on one side.Sprinkle the noodles with the garnish ingredients in the following order: shrimp powder, peanuts, chili flakes, green onions, coriander leaves. Ring the platter with the lime slices and serve. Garnish 1T. dried shrimp powder 2T. peanuts, coarsely ground 1/2t. dried red chili flakes 2 green onions, finely chopped 2T. coriander leaves, chopped 2 limes, sliced into ringsK Mediumg Mediumm ur a virgin visible vodka vol-au-vents volume w/skinu wakame walker walnut walnut needed walnutsN walnutsalmondshazeln wanted wanted ones@ onion@ onion only@ optional@ caraway seeds cumin@ yeast@ oranges@ others@ over@ oyster@ oz/120g@ palm@ parboiled@ parmesan@ parmigiano@ parsnips@ pastry@ pastry double crust pear@ peel@ 8-inch double crust@ pear@ peel@ butter@ peel@ peel@ utter@ peel@ 1228c inaka@tdl.comd 45 mins.e 20 mins.f Mediumg Mediumm Recipe: Pad Thai III Ingredients: 1/2C. vegetable oil 6 cloves garlic, finely chopped 1C. small cooked shrimp 1T. sugar 3T. fish sauce 1 1/2T. ketchup 2 eggs, beaten 3/4lb. rice vermicelli, soaked in hot water for 15 mins. and drained 1C. bean sprouts Garnish 1T. dried shrimp powder 2T. peanuts, coarsely ground 1/2t. dried red chili flakes 2 green onions, finely chopped 2T. coriander leaves, chopped 2 limes, sliced into rings Method: Heat oil in a wok and fry garlic until golden. Qui 1C. small cooked shrimp 1T. sugar 3T. fish sauce 1 1/2T. ketchup 2 eggs, beaten 3/4lb. rice vermicelli, soaked in hot water for 15 mins. and drained 1C. bean sprouts Garnish 1T. dried shrimp powder 2T. peanuts, coarsely ground 1/2t. dried red chili flakes 2 green onions, finely chopped 2T. coriander leaves, chopped 2 limes, sliced into rings Method: Heat oil in a wok and fry garlic until golden. Qui 1. Soak the rice noodles in cold tap water about 20 minutes, until they are "springy". Then drain in a colander until needed. 2. If using dried tamarind, soak the tamarind in hot water for awhile, then mash with a fork to soften. Force as much of the mixture as you can through a seive to remove bits of bark, etc. 3. Heat oil in wok, and add the tamarind/tomato sauce, picked radish, and sugar. Mix well and let heat up. 4. Add the noodles, small portions at a time, and and that water/s tock. Mix well until all the noodles are coated with the mixture. Add more liquid if necessary -- it will cook out. Don't be easy on the noodles -- chop them with the spatula or spoon some to separate them. It may help to "toss" the noodles like a salad, to get them coated. 5. Beat the egg and mix with the noodles. Add the fish sauce and shrimp. Mix everything thoroughly. The noodles will tend to "clump", so stir or "toss" like a salad to get everything mixed, and to ensure that the e squares squashH squashes squeezed squid squid cross knife stack stacked stale stalk 4 oz dried rice noodles, medium size 1/4 cup vegetable oil 2 cloves finely minced garlic 3 tblsp chopped raw shrimp 3 tblsp lean ground pork 1 tsp sugar 1 tblsp fish sauce 1 tsp soy sauce 2 tsp hot chili sauce 1. Soak noodles in hot water for 20 minutes, or until soft. Drain. 2. Heat oil in a wok or large skillet and saute garlic until golden.Add the shrimp and ground pork and stir-fry until lightly browned. Add the sugar, fish sauce, soy sauce, and chili sauce and stir-fry until the sugar dissolves. Pour in the beaten eggs, let them set slightly, then stir to scramble. 3. Add the noodles and stir-fry about 2 minutes. Push noodles to side of wok or skillet. Add the tamarind sauce and c oil 1228c inaka@cap.or.jpd 20 mins.e 5 mins.f Mediumg Thai Rice NoodlesB PastaC tablespoon oil 15 mins. Pancakes With FruitB DessertsC AbDough: 4 tblsp butter 100 g flour 1 pinch salt 1/8 l milk 4 tblsp soda water 1 egg Melt butter, let cool. Stir together flour woth salt, milk and soda water. Stir egg (to combine white and yolk thoroughly). Add egg and 1 tblsp of butter to the dough. For filling: ------------ Clean and dice fruits. Steam together with honey in a small pan for about 2 minutes at medium heat. Put aside. Put 1/2 tsp butter in pan (1/2 tsp for every pancake) and bake 6 pancakes one after the other for about 2 minutes each side so that they are golden brown. Puree steamed fruit roughly. PuBvt on pancakes and roll them together. Put 3 pancakes each on a plate and serve with ice cream and fresh strawberries. odles will tend to "clump", so stir or "toss" like a salad to get everything mixed, and to ensure that the e branches brand brands brandyU breacrumbssoaked bready finlely firewater finlely Pan Barbecued ShrimpB SeafoodC 2D~4 Tablespoons butter 2 teaspoons minced garlic 1/4 teaspoon dried rosemary 1/4 teaspoon oregano 1/4 teaspoon thyme 1 bay leaf German` Dough: 4 tblsp butter 100 g flour 1 pinch salt 1/8 l milk 4 tblsp soda water 1 egg Filling: 1/4 banana 250 g strawberries or any other fruit you like 2 tsp honey vanilla or chocolate ice cream fruits for garnisha 1228c inaka@cap.or.jpd 20 mins.e 10 mins.f Mediumg Highm Pan Barbecued ShrimpB SeafoodC 2D~4 Tablespoons butter 2 teaspoons minced garlic 1/4 teaspoon dried rosemary 1/4 teaspoon oregano 1/4 teaspoon thyme 1 bay leaf 2 minutes each side so that they are golden brown. Puree steamed fruit roughly. PuBvt on pancakes and roll them together. Put 3 pancakes each on a plate and serve with ice cream and fresh strawberries. Filling: 1/4 banana 250 g strawberries or any other fruit you like 2 tsp honey vanilla or chocolate ice cream fruits for garnish German` Dough: 4 tblsp butter 100 g flour 1 pinch salt 1/8 l milk 4 tblsp soda water 1 egg Filling: 1/4 banana 250 g strawberries or any other fruit you like 2 tsp honey vanilla or chocolate ice cream fruits for garnisha 1228c inaka@tdl.comd 20 mins.e 10 mins.f Mediumg Highm 1/2 tsp butter in pan (1/2 tsp for every pancake) and bake 6 pancakes one after the other for about 2 minutes each side so that they are golden brown. Puree steamed fruit roughly. PuBvt on pancakes and roll them together. Put 3 pancakes each on a plate and serve with ice cream and fresh strawberries. Mix well, then turn off the heat and let stand a minute or so. Serve. gg and shrimp cook thoroughly. It will help to cover the wok with a lid for a minute or so, then toss the mixture, then cover again. You'll know it's done when the shrimp are completely pink. There may be a little browning of the noodles; stirring will keep them from burning. 6. Add the bean sprouts, green onions, and chopped peanuts. Mix well, then turn off the heat and let stand a minute or so. Serve. G|1 handful bean sprouts (fresh); chopped once or twice 2 oz green onions, cut into 1/2 inch pieces 2 T finely chopped peanutsK A8 oz.small size rice noodles 3 T tomatoe sauce or tamarind paste 2 T veg. oil 1 T pickled radish 3 T sugar 1/3 c water or chicken stock 1 egg 3 T fish sauce 1/2 lb shrimp, cleaned and shelled 1 handful bean sprouts (fresh); chopped once or twice 2 oz green onions, cut into 1/2 inch pieces 2 T finely chopped peanuts 1228c inaka@tdl.comd 45 mins.e 30 mins.f Mediumg Mediumm shrimp palace barbecued shrimp ramerino rosemary pancakesJ pancakes pancakes pancakes fruit verde papazjanija papilote paradicsom parcels parmesan parmesan dijon wings parmesan potatoes parsley pasta pasta pasta salad pasta sauce pasta shrimp tomato cream pasta salad salad pasta salad pasta salad salad pasta salad salad salad salad salad bamboo shoots butter chicken broth chopped drained oil-packed sun-dried tomatoes chopped fresh cilantro chopped fresh corianderW chopped fresh leavesW chopped fresh parsley chopped green onions chopped green pepper nions chopped fresh parsley walnuts coarsely ground unsalted peanuts cooking cream crumbled cheese crumbled cheese barbecued salmon cumin seeds syrup chili powder diced onion dried porcini mushrooms white extra-virgin olive finely minced onions firmly packed light brown sugar fresh juice fresh orange juice Devein the shrimp without shelling them. (You can skip this step if they're small, but it's quite easy, just insert the point of a knife in the top of a shrimp at a shell joint and pull up gently). Melt butter in a large cast-iron skillet. Add the garlic and seasonings. Cook and stir for a minute, then add the shrimp. Cook for about 3 minutes, stirring and shaking the pan. Add the broth and win. Cook, stirring and shaking for 3 more minutes. Remove from the heat and serve immediately overB rice. 1/2 teaspoon cayenne pepper 1/4 teaspoon ground black pepper 1 lb. large shrimp 1/4 cup chicken or seafood broth 2 Tablespoons dry white wineK American 4 Tablespoons butter 2 teaspoons minced garlic 1/4 teaspoon dried rosemary 1/4 teaspoon oregano 1/4 teaspoon thyme 1 bay leaf 1/2 teaspoon cayenne pepper 1/4 teaspoon ground black pepper 1 lb. large shrimp 1/4 cup chicken or seafood broth 2 Tablespoons dry white wine Stir fry minced garlic (and chili pepper, optional) in oil. Add red onion and bell peppers. Stir-fry 2 minutes. Add seafood and rest of ingredients. Stir-fry about 2 minutes or until shrimp are done. Gd1 tablespoon fish sauce -- optional 1/2 pound angel hair pasta -- cook al dente 1 tablespoon oilK d3 cloves garlic 1/4 cup red onion -- sliced 1 bunch green onion -- matchstick 1 red bell pepper -- sliced 1 green bell pepper -- sliced 1/2 pound crab surimi seafood chunks -- or shrimp 1 teaspoon curry powder -- Madras, hot 1 chili pepper -- optional 1 tablespoon fish sauce -- optional 1/2 pound angel hair pasta -- cook al dente 1 tablespoon oil 1228c inaka@tdl.comd 20 mins.e 5 mins.f Mediumg Thai Rice NoodlesB PastaC 41 t chopped fB resh basil 1228m 121129k 0/0/1 verda verde vermicelle vichyssoise vietnamese vietnamese sauce spring rolls vietnamese spring rolls vinaigrette vinegar} vinegar mustard artichoke sauce} virginia's[ virginia's famous pickles[ vodka vodka gimlet w/ginger w/lemonp waffles wales wallbanger walnut walnut ketchup walnuts watercress watermelon watermelon wedding wedges welsh welsh cakes wedding wedges wedding wedges wedges wedges edges wedges wings tsp/1-2ml tsp/15ml tsp/2-3ml tsp/2.5ml tsp/2ml tsp/5ml 2 cups flour (I use all whole wheat; 50/50 whole wheat and unbleached white) 2 tblsp baking powder 0.5 tsp salt 2 cups flour 3 eggs 2 cups milk 0.5 cup oil or butter (melted) 0.25-0.5 cup honey or molasses (or 1-2 T brown sugar) 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumg Mediumm Recipe: Pancakes Ingredients: 2 cups flour (I use all whole wheat; 50/50 whole wheat and unbleached white) 2 tblsp baking powder 0.5 tsp salt 2 cups flour 3 eggs 2 cups milk 0.5 cup oil or butter (melted) 0.25-0.5 cup honey or molasses (or 1-2 T brown sugar) Method: I assemble with a blender -- eggs first, then the rest of the liquids, and then the salt and baking powder. I put the flour in a bowl and add the liquids, stir for 20 seconds or so -- not too much. Cook on a medium pancakes. A few lumps are okay. Slowing adding flour and baking power mix makes this step a bit easier. 4. Pour on a hot griddle (see below on determining temp.). I use #A3Pierre Franey & Bryan Miller (The Seafood Cookbook) 20 mins.e 10 mins.f Mediumm Recipe: Pan Barbecued Shrimp Ingredients: 4 Tablespoons butter 2 teaspoons minced garlic 1/4 teaspoon dried rosemary 1/4 teaspoon oregano 1/4 teaspoon thyme 1 bay leaf 1/2 teaspoon cayenne pepper 1/4 teaspoon ground black pepper 1 lb. large shrimp 1/4 cup chicken or seafood broth 2 Tablespoons dry white wine Method: Devein the shrimp without shelling them. (You can skip this step if they're small, but it's quite easy, just insert the point of a knife in the top of a shrimp at a shell Kjoint and pull up gently). Melt butter in a large cast-iron skillet. Add the garlic and seasonings. Cook and stir for a minute, then add the shrimp. Cook for about 3 minutes, stirring and shaking the pan. Add the broth and win. Cook, stirring and shaking for 3 more minutes. Remove from the heat and serve immediately over rice. @tdl.comd 25 mins. small butternut squashH small medium eggplant tablespoon tamarind concentrate one-half one-half teaspoon aspoon oncentrate one-half one-half teaspoon company's cookbook cookbook julee rosso sheila lukins l off whole cabbage leaves. Trim off thick center vein of cabbage leaves. Make a pile of leaves on your work station. You may want to shake excess water off.Place 2 Tbsp. of meat and rice mixture on a cut into small pieces, boiled Debrecen paprika sausage and sour cream. K Hungariana 1228m Stuffed Cabbage or SormaB StewC 1228c inaka@tdl.comd 20 mins.e 5 mins.f Mediumg Mediumm Recipe: Thai Fried Noodles II Ingredients: 3 cups chopped cabbage 1 medium onion, chopped 1.5 t oil 9 oz pasta shapes (shells, bow-ties, etc) 1/4 cup crunchy peanut butter 1 T fresh lime juice 1.5 t brown sugar 1.5 t soy sauce 1.5 t worcestershire sauce (Vegetarian or regular worcestershire sauce, as you prefer.) 1/4 t crushed red pepper 1/2 t curry powder 1/8 t ground cloves 1 clove garlic, minced or mashed 7 oz coconut "milk" 1 T chopped fresh cilantro 1 t chopped fres astaC 3 cloves garlic 1/4 cup red onion -- sliced 1 bunch green onion -- matchstick 1 red bell pepper -- sliced 1 green bell pepper -- sliced 1/2 pound crab surimi seafood chunks -- or shrimp 1 teaspoon curry powder -- Madras, hot 1 chili pepper -- optional love garlic, minced or mashed 7 oz coconut "milk" 1 T chopped fresh cilantro 1 t chopped fresh basil about 1.5 spoonfuls of a large serving spoon and use the back of the spoon to spread out the mixture a bit so its not so thick that they don't cook through. Turn when bottom is turning dark (too bad they don't make clear pancake griddles). Using the corner of the turner, knock several holes in the pancakes. Done when bottom is turning dark. Only turn once. 5. Stack for a minute or two when done so the tops warm so butter will melt. Stack too long, and they'll get soggy. Hints for l sighter, fluffier pancakes: ------------------------------------- Before mixing liquid and powder mixture, heat the liquid to room temperature (microwaves are great for this; just thought of it, but maybe hot water w/ cold milk & egg might work too). After mixing liquid and powder, let sit for 5 or 10 minutes and mix no more you'll see it rise a bit and bubbles form). American below on determining temp.). I use p.). I use sugar uncooked jumbo shrimp peeled deveined 12-24 12-inch 12-inch-long 12-ounce 120of 120of chickpeas soaked hours hours chicken barbecue chicken coconut chicken marinade chicken salad chicken chicken fresh basil chicken fresh basil hicken fresh basil veggies vegies veloute venison vermicelli vermouth version verts veryS strips slices vesop vidalia vietnamese vinaigrette Place a large pot of salted water on burner and begin to bring it to a boil. In large saucepan heat oil and saute onion and red pepper over medium heat for about 4 minutes. Add bananas, pineapple and orange juice and simmer 5 minutes, or until bananas are soft. Remove from heat. Meanwhile, when water comes to a boil, add pasta and cook until al dente. To sauce add lime juice, cilantro, chili peppers or hot sauce and the cheese and mix well. When pasta is done, quickly drain and place in lB arge bowl. Pour sauce over pasta, add butter and toss well, adding salt and pepper to taste. Garnish with extra Parmesan if desired. 1/4 cup fresh lime juice (2 limes?) 1/4 cup chopped cilantro 3-4 tablespoons minced hot chilies (or 1/2-3/4 cup Inner Beauty) 1/4 cup grated Parmesan 2 teaspoons unsalted butter salt and pepper to taste Italian /Wash mushrooms and remove stems. Chop stems and reserve. Drain caps. In frying pan, heat oil and cook chopped stems approximately 1 minute. Add all remaining ingredients except bread crumbs and cook until tender. Stir in bread crumbs, mixing well. Stuff caps and bake at 400 degrees about 20-25 minutes. American` 1 lb mushrooms 3 tablespoons bread crumbs, rounded 1 pkg instant chicken flavored broth basil oregano parsley minced onion 1 clove garlic, crushed salad oil 1228c inaka@tdl.comd 15 mins.e 25 mins.f Stuffed Mushrooms IIIB AppetizersC 12 large mushrooms 3 tablespoons butter 1/2 tablespoon finely chopped onion 1 1/2 tablespoons flour cream to moisten dash nutmeg 1/2 teaspoon chopped parsley salt and pepper buttered bread crumbs American filling filling sugar filling tablespoons margarine filling cream cottage cheese tablespoons margarine filling suggestions filling1 fillings filoc filtered fineU fine-quality finelyM purpose flour broth bread flour sugar water coarsely chopped chard candlenuts opped chard candlenuts chard candlenuts water enuts canned chipotle chilies minced vinegar chicken breast halves skinned boned chicken drumsticks cloves cloves garlic broiled chopped cloves garlic chopped cloves garlic finely chopped cloves garlic peeled cloves garlic sliced paper-thin garlic mandolin cooked sliced potatoes crusty italian bread halved crosswise flour microwave gluten flour sprinklingg gluten flour sprinkling bread flourk diced scallions dried black mushrooms soaked drained sliced chanaA chana chana chana seeds changing char-shu chard cheap check cheddard chedder chedder edder cheddar sharp grated butter leaving green olives pimentos chopped halved seeded tokay grapes heavy cream heavy cream chilled heavy cream whipped mayonnaise melon balls chilled warmed moderately packed sun-dried tomatoes niblets frozen thawed onions finely chopped plain flour quick cooking rolled raisin cereal raisins raisins drained ricotta cheese salad self-raising flour shortening shredded sharp process cheese cream cream optional cream cream yogurt cream yogurt yogurt walnuts choppedN water water chestnuts chopped whipping cream ("Strong white flour" is a UK term for all-purpose flour. Use bread flour if you can get it, preferably unbleached.) Dissolve the yeast in 150 ml of the warm water in a small bowl. Sift in enough of the flour to make a soft dough, mixing with the hands. Cover and put in a warm place to rise. When the yeast dough has at least doubled in size, begin making the rest of the dough. Sift the remaining flour onto a wood or marble surface. Make a well in the middle; pour a little water into it and begin working the flour towards this with your hands. When the dough has absorbed enough water to bind together, add the yeast dough and work in. Knead for 5-10 minutes, occasionally lifting the dough and smacking it on the table. Continue until it no longer sticks to your hands. Sprinkle a large bowl with water and put the dough into it. Cover with a cloth and let rise until doubled in size (about 30 minutes). Knead again 5-10 minutes and form into two balls. Let stand anothe minsH 5-10 minutes, occasionally lifting the dough and smacking it on the table. Continue until it no longer sticks to your hands. Sprinkle a large bowl with water and put the dough into it. Cover with a cloth and let rise until doubled in size (about 30 minutes). Knead again 5-10 minutes and form into water sticks butter chilled diced ounce salmon fliets strawberry blackberry finely chopped long-grain white chopped long-grain white grain white ng-grain white regular Pane VerdeB AppetizersC 5Dk1 pkg frozen chopped spinach 10 slices of thinly sliced baguette 1/2 cup cream 1/3 cup Parmesan cheese AbCook spinach as directed. Add cream, cheese and salt and mix well. Serve on lightly toasted bread. Italian`l1 pkg frozen chopped spinach 10 slices of thinly sliced baguette 1/2 cup cream 1/3 cup Parmesan cheese 1228c inaka@tdl.comd 25 mins.e 25 mins.f Recipe: Pane Verde Ingredients: 1 pkg frozen chopped spinach 10 slices of thinly sliced baguette 1/2 cup cream 1/3 cup Parmesan cheese Method: Cook spinach as directed. Add cream, cheese and salt and mix well. Serve on lightly toasted bread. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ -------------------------------------B ----- . Let stand anothe d the reserved fish sauce mixture and stir-fry about 30 seconds. Push the noodles to one side, pour in about a tablespoon more oil, if necessary, and add the eggs; cook just until slightly set, then break them up. Add the shrimp and stir-fry just until they turn pink. Add most of the bean sprouts, the green onion, and 1/4 cup of the peanuts and stir-fry until the sprouts and onions are crisp-tender, 1 to 2 minutes. Remove from the heat and transfer to a serving plate. Sprinkle with thC e chopped cilantro, remaining 1/4 cup peanuts, and dried shrimp. Garnish with the remaining bean sprouts, cilantro sprigs, and lemon or lime wedges, and serve immediately. Diners squeeze lemon or lime juice to taste. tro (coriander) finely minced dried shrimp for garnish fresh cilantro sprigs for garnish lemon or lime wedges for garnish 1228m 121129k 0/0/1 8 oz boneless pork or boned and skinned chicken, cut into very small pieces 2 tblsp minced or pressed garlic 2 tsp ground dried red hot chili, or 1 tblsp minced fresh hot chile 4 eggs, lightly beaten 8 oz medium-sized shrimp, shelled and deveined, tails left intact 10 oz fresh bean sprouts 3 green onions, thinly sliced 1/2 cup chopped unsalted dry-roasted peanuts 1/4 cup chopped fresh cilantro (coriander) finely minced dried shrimp for garnish fresh cilantro sprigs for garnish lemon or liB me wedges for garnish anuts, and dried shrimp. Garnish with the remaining bean sprouts, cilantro sprigs, and lemon or lime wedges, and serve immediately. Diners squeeze lemon or lime juice to taste. 1 cup loosely packed flour 1 tblsp baking powder 1 egg 1/2 cup milk 1/2 cup water 1 tblsp oil (canola seems to be the healthiest) 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumg Mediumm Recipe: Pancakes II Ingredients: 1 cup loosely packed flour 1 tblsp baking powder 1 egg 1/2 cup milk 1/2 cup water 1 tblsp oil (canola seems to be the healthiest) Method: 1. Whisk flour and baking powder (I sift 'em together, but if you don't have a sifter, no problem). 2. Whisk egg, oil, milk and water together (seems to mix better if mix egg, oil and milk first, then add water). 3. Stirring liquid, slowly whisk in flour and baking powder mix. Don't over whisk, as this'll toughe a@tdl.comd 15 mins.e 10 mins.f Mediumg Mediumm Tuscan Country BreadB Breads & MuffinsC 8D:2 oz Fresh yeast 500 ml Warm water 2 lb Strong white flour es form). American plain yogurt oatmeal celery minced flour white olive omato sauce onion chopped onions onions onions onions white yogurtb kirsch green pepper cored seeded chopped green pepper finely chopped ground ginger large onion chopped large rutabaga peeled chopped carrots thickly sliced cooked chicken livers cooked shrimp ground cooked ground italian sausage mushrooms mushrooms sliced mushrooms sliced mushrooms thinly sliced cubed potatoes quartered round longer version uncle ben's shrimp cleaned shelled spaghetti butter litre chicken broth water french bread onion chopped medium onion chopped sugar water water coarsely ground pounds tomatillos husks removed teaspoon ground allspice teaspoon ground cumin teaspoon thyme teaspoons baking powder teaspoons baking teaspoons brown sugar 10-ounce enchilada sauce ounce package noodles ounces amarettoB 12-ounce tomato paste 12-ounce tomato paste omato paste 12-ounce tomato paste gallon water boiling glazing It can be hand mixed or put in a blender. For a blender, combine all ingredients and blend. Hand method: Put flour in a bowl, make a little hole in the middle. Pour in some milk in the hole and start stirring. gradually pour in all milk, making a smooth batter. mix in the eggs, one by one, add salt, sugar and oil and mix again until the batter is smooth and not lumpy. The pancakes should be baked in a large wide frying pan (a french crepe pan is ok too) preferably in butter (or oil, i f you don't like cholesterol). The butter should be very hot. Pour in some batter (about 2 or 3 tabelspoons) and bake. Turn the pancake when the upper surface is dry and bake the reverse side for approx. the same amount of time. Classic fillings are bacon and syrup pancakes and apple pancakes. For the baconpancakes you have to fry the bacon first and then pour over the batter. They are served with dutch syrup, which has a thicker consistancy than american syrup. Here in Australia t 1228c inaka@tdl.comd 30 mins.e 5 mins.f Mediumg Mediumm Recipe: Thai Fried Noodles Ingredients: Asian rice noodles, cut about 1/8 inch wide, or 1 pound fresh or dried flat rice noodles 3/4 cup fish sauce or 6 tablespoons soy sauce 4 tsp rice wine vinegar or distilled white vinegar 2 tblsp sugar 4 tsp high-quality paprika, or 1/4 cup catsup or tomato paste 1/2 cup vegetable oil, or more if needed 8 oz boneless pork or boned and skinned chicken, cut into very small pieces 2 tblsp minced or pressed garlic 2 tsp ground dried red hot chili, d, tails left intact 10 oz fresh bean sprouts 3 green onions, thinly sliced 1/2 cup chopped unsalted dry-roasted peanuts 1/4 cup chopped fresh cilantro (coriander) finely minced dried shrimp for garnish fresh cilantro sprigs for garnish lemon or lime wedges for garnish 1228c inaka@tdl.comd 30 mins.e 5 mins.f Mediumg Mediumm Thai Fried Noodles IIB PastaC Cyr 20 minutes, and then bake on a greased, floured baking tin until crusty (about 30 minutes) in an oven preheated to 350. Italian`;2 oz Fresh yeast 500 ml Warm water 2 lb Strong white flour 1228c inaka@tdl.comd 1 hr & 30 mins.e 30 mins.f Recipe: Tuscan Country Bread Ingredients: 2 oz Fresh yeast 500 ml Warm water 2 lb Strong white flour Method: ("Strong white flour" is a UK term for all-purpose flour. Use bread flour if you can get it, preferably unbleached.) Dissolve the yeast in 150 ml of the warm water in a small bowl. Sift in enough of the flour to make a soft dough, mixing with the hands. Cover and put in a warm place to rise. When the yeast dough has at least doubled in size, begin making the rest of the dou ith water and put the dough into it. Cover with a cloth and let rise until doubled in size (about 30 minutes). Knead again 5-10 minutes and form into two balls. Let stand anothe Boil squash and onion in salted water until tender. Add grated cheese and butter. Add beaten egg. Moisten cracker crumbs with milk and add to the squash mixture when crackers become mushy. Season to taste. Bake at (preheated) 350 degrees until brown. American` 1 pound yellow squash 1 1/2Cup grated cheese 1/4 stick butter 1 egg 1/4 Cup milk 1 medium sized onion diced 8 round buttery crackers 1228c inaka@tdl.comd 25 mins.e 25 mins.f Mediumg Highm Recipe: Squash Casserole Ingredients: 1 pound yellow squash 1 1/2Cup grated cheese 1/4 stick butter 1 egg 1/4 Cup milk 1 medium sized onion diced 8 round buttery crackers Method: Boil squash and onion in salted water until tender. Add grated cheese and butter. Add beaten egg. Moisten cracker crumbs with milk and add to the squash mixture when crackers become mushy. Season to taste. Bake at (preheated) 350 degrees until brown. 1228c inaka@tdl.comd 15 mins.e 25 mins.f Mediumg Highm Recipe: Spicy Macaroni And Cheese Ingredients: 3/4 cup finely chopped onion 1 clove garlic, minced 3/4 tablespoon minced jalapeno 1/2 teaspoon coriander 3/4 teaspoon cumin 2 tablespoons unsalted butter 2 tablespoons flour 2 cups milk 14 ounce can plum tomatoes, juice discarded, tomatoes chopped OR 4 Roma tomatoes, skinned and chopped 8 ounces cooked elbow macaroni 3/4 cup grated Monterey Jack cheese 3/4 cup grated sharp cheddar cheese 1/2 cup bread crumbs 1/2 cup parmesan Method: 1 c Thick coconut milk 2 1/2 tb Red curry paste 3/4 c Thin coconut milk 1 tb Fish sauce 2 tb Light brown sugar 1 1/2 tb Tamarind water 1/4 c Ground unsalted dry roasted -peanuts or 3 tb creamy -peanut butter In a skillet, melt butter over medium heat. Stir in mustard, garlic, lemon juice, salt, pepper, and oregano. Add wings and fry until nicely browned and cooked through. Lower heat and sprinkle with bread crumbs and parmesan cheese. toss to coat evenly. Transfer to a platter and serve. American` 2 1/2 pounds wings, trimmed and separated 1 stick butter/margarine 7 teaspoons Dijon mustard 1 tablespoon garlic powder 2 teaspoons lemon juice 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon oregano 1/4 cup bread crumbs 1/4 cup parmesan cheese 1228c inaka@tdl.comd 25 mins.e 25 mins.f Highg Highm Parmesan PotatoesB PotatoesC 2 tablespoons unsalted butter 3 medium potatoes, unpeeled and sliced 1/2 cup chopped onion 2 cloves garlic, minced 1/3 cup chopped green pepper 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup Parmesan -Place butter in 8-inch square baking dish and melt in microwave. Add potatoes, onion, and garlic. Cover tightly with plastic wrap and microwave for 6 minutes. Uncover and stir in green pepper, salt, and pepper. Cover and microwave 10 minutes. Uncover and stir in cheese. Microwave 2 minutes more. American` 2 tablespoons unsalted butter 3 medium potatoes, unpeeled and sliced 1/2 cup chopped onion 2 cloves garlic, minced 1/3 cup chopped green pepper 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup Parmesan 1228c inaka@tdl.comd 15 mins.e 15 mins.f Mediumg Mediumm Pasta from HellB PastaC 2 tablespoons olive oil 1 yellow onion, diced 1 red bell pepper, diced 2 ripe, firm bananas, sliced 1/4 cup pineapple juice juice of 3 oranges 1 pound fresh fettucine green pepper 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup Parmesan hazelnuts headsY healthiest heaped heaping^ heart heartsT heated heave heavyU butter herbed herbes herbes herbes small small water small circular baking small whole green peppers 1 pack frozen spring roll wrappers 50 g bean thread vermicelli soaked 20 min in hot water 4 Chinese dried mushrooms soaked 20 min in hot water 1 tablespoon finely chopped coriander leaves and stems 1/2 teaspoon chopped garlic 50 g finely chopped bamboo shoots 1 large green onion finely chopped 1 small carrot finely grated 1 cabbage leaf finely chopped 100 g bean sprouts chopped 125 g finely minced pork or chicken 1 tablespoon fish sauce vegetable oil for deep frying. the roast und er the broiler and baste with the honey-soy mixture. Broil the roast all around, turning as the outside becomes brown and forms a nice crust with the honey-soy baste. After a nice golden brown crust has formed, turn off the broiler and set the oven on 325 degrees. Bring the foil up over the roast and seal. Cook at 325 degrees for 20 minutes per pound. When done, remove from the oven and let sit, covered for about 15 minutes to set the juices. To Serve: Remove from the pan and make sl inaka@tdl.com 20 mins.e 30 mins.f Mediumg Mediumm Recipe: Pasta from Hell Ingredients: 2 tablespoons olive oil 1 yellow onion, diced 1 red bell pepper, diced 2 ripe, firm bananas, sliced 1/4 cup pineapple juice juice of 3 oranges 1 pound fresh fettucine 1/4 cup fresh lime juice (2 limes?) 1/4 cup chopped cilantro 3-4 tablespoons minced hot chilies (or 1/2-3/4 cup Inner Beauty) 1/4 cup grated Parmesan 2 teaspoons unsalted butter salt and pepper to taste Method: Place a large pot of salted water on burner and begin to bring it to a bo 2 ripe, firm bananas, sliced 1/4 cup pineapple juice juice of 3 oranges 1 pound fresh fettucine 1/4 cup fresh lime juice (2 limes?) 1/4 cup chopped cilantro 3-4 tablespoons minced hot chilies (or 1/2-3/4 cup Inner Beauty) 1/4 cup grated Parmesan 2 teaspoons unsalted butter salt and pepper to taste Method: Place a large pot of salted water on burner and begin to bring it to a bo white white green parts white currants other fruit garnish white bread white chocolate raspberry filling whipping cream serrano serve serve herbed roast served erved servent servi servi servi 8 beefsteak tomatoes, cut in half and squeezed of their seeds 4 cloves garlic, peeled and minced 1/2 cup dark green extra virgin olive oil 1 bunch basil, chopped 1 teaspoon salt 2 tablespoons fresh oregano leaves 3 tablespoons Italian parsley, chopped Cut tomatoes into small cubes and mix with garlic, and let marinate in 1/2 cup oil, basil, salt, oregano and parsley for about half an hour at room temperature. Put a pan of water on for your pasta. When water comes to boil, add pasta and cook according to manufacturers directions. Drain well but do not rinse. While pasta is cooking, heat remaining olive oil in saut pan. Add minced garlic and clams. Shake pan quickly for about one minute then add white wine and lemon juice and shake pan B once more, then cover to steam the clams for about two minutes. Remove lid and add marinating tomato mixture. Shake pan again to disperse sauce and cook for 3-4 more minutes. Toss with rained pasta. 3 cups chopped cabbage 1 medium onion, chopped 1.5 t oil 9 oz pasta shapes (shells, bow-ties, etc) 1/4 cup crunchy peanut butter 1 T fresh lime juice 1.5 t brown sugar 1.5 t soy sauce Saute cabbage and onion in oil til just softened. Set aside in large bowl. Cook pasta till al dente. While pasta cooks, mix next 9 ingredients in a sauce pan. Heat gently, adding coconut milk gradually. Do not boil. Mix cooked pasta with sauce and veggies. Mix in cilantro and basil. Serve immediately. 4-6 main dish servings. This is a heavy dish; serve with a steamed veggie, and/or a light green salad. 1.5 t worcestershire sauce (Vegetarian or regular worcestershire sauce, as you prefer.) 1/4 t crushed red pepper 1/2 t curry powder 1/8 t ground cloves 1 clove garlic, minced or mashed 7 oz coconut "milk" 1 T chopped fresh cilantro 1 t chopped fresh basil 1228c inaka@tdl.comd 10 mins.e 10 mins.f Recipe: Pasta Salad Ingredients: 12 oz. colored rotini pasta, cooked, drained, and cooled 8 oz. feta cheese, chunked 1 tomato, cut up 1 green pepper, cut up 1 red pepper, cut up 2 tablespoons chopped green onion Dressing: 2/3 cup olive oil 3 tablespoons red wine vinegar 1/4 cup fresh basil, chopped (or 2 1/2 teaspoons dried) 1 teaspoon dried oregano salt and pepper to taste Method: Mix together and serve! Additional Notes (if any): Recipe From: inaka@tdl.com -----------------------B ------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ easpoons dried) 1 teaspoon dried oregano salt and pepper to taste Method: Mix together and serve! Additional Notes: Recipe From: inaka@tdl.com -------------------------------- Hmputer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ X1. Cook the pasta in plenty of boiling salted water for about 10 minutes. 2. Put the walnuts and garlic in a food processor and blend. Mix in the marjoram. 3. Put the walnut mixture in a saucepan and stir in the olive oil, cream and rocket. Mix thoroughly, then heat gently. 4. Drain the pasta, pour over the hot sauce and serve immediately. Sauce 8oz (250g) walnuts 1 garlic clove 1/2tsp fresh marjoram leaves 4floz (125ml) olive oil 4floz (125ml) double cream handful of chopped fresh rocketK Italian` 12oz (350g) pasta, such as penne or rigatoni Sauce 8oz (250g) walnuts 1 garlic clove 1/2tsp fresh marjoram leaves 4floz (125ml) olive oil 4floz (125ml) double cream handful of chopped fresh rocketa 1228c inaka@tdl.comd 15 mins.e 30 mins.f Mediumg auce and cook for 3-4 more minutes. Toss with rained pasta. ed bell pepper, and scallions until fragrant, but not colored. Add the soy sauce, chicken stock, sherry, chili paste and baby corn. Bring to a boil, the lower to simmer and cook for 2 -3 minutes. Add the chicken, cashew and dried hot peppers back to the pan. Raise the heat to medium. Mix the remaining tsp cornstarch with 1 tbs water until dissolved. Add to the pan and cook until the sauce is thickened to your taste. Serve over hot white rice 1/4 cup soy sauce (preferably the dark kind) 1/4 cup chicken stock 3 tablespoons sherry or dry white wine 1 teaspoon (or to taste) Szechuan style chili paste (this is the hottest, so if you have a different kind or want less spicy, adjust to taste)K Chinese pasta clams tomatoes pasta peppers pasta ricotta walnut sauce pasta rocket sauce pasta tomatoes beans pasta vodka paste pasties pastries pastries pastry pastry double crust patties pavlova pavlova filling ideas watercress peach peach cream vanilla peach melba shortcakes peach pineapple upside-down peach raspberry kuchen peach streusel peaches peanut peanut butter wings peanuts anuts peanuts peanuts epperoni peppers Pasta With PeppersB PastaC 4nty of boiling salted water for about 10 minutes. 2. Put the walnuts and garlic in a food processor and blend. Mix in the marjoram. 3. Put the walnut mixture in a saucepan and stir in the olive oil, cream and rocket. Mix thoroughly, then heat gently. 4. Drain the pasta, pour over the hot sauce and serve immediately. Sauce 8oz (250g) walnuts 1 garlic clove 1/2tsp fresh marjoram leaves 4floz (125ml) olive oil 4floz (125ml) double cream handful of chopped fresh rocketK Italian` 12oz (350g) pasta, such as penne or rigatoni Sauce 8oz (250g) walnuts 1 garlic clove 1/2tsp fresh marjoram leaves 4floz (125ml) olive oil 4floz (125ml) double cream handful of chopped fresh rocketa 1228c inaka@cap.or.jpd 15 mins.e 30 mins.f Mediumg Pasta With PeppersB PastaC coarseQ coarse coarse-ground coarsely coarsely chopped coarsely chopped coarsely pepper coarsely ground pepper coarsly coated cocktail cocoa coconutA coconut grated coconut grated coconut water desired consistency 3 tablespoons dark green extra virgin olive oil 1 clove garlic, peeled and minced 4 dozen small clams, cleaned 1 lemon, juice only 1/2 cup white wine 2 pounds linguineK Italian 8 beefsteak tomatoes, cut in half and squeezed of their seeds 4 cloves garlic, peeled and minced 1/2 cup dark green extra virgin olive oil 1 bunch basil, chopped 1 teaspoon salt 2 tablespoons fresh oregano leaves 3 tablespoons Italian parsley, chopped 3 tablespoons dark green extra virgin olive oil 1 clove garlic, peeled and minced 4 dozen small clams, cleaned 1 lemon, juice only 1/2 cup white wine 2 pounds linguine 1228c inaka@tdl.comd 20 mins.e 15 mins.f Mediumg Mediumm Pasta with Rocket SauceB PastaC 4D312oz (350g) pasta, such as penne or rigatoni to steam the clams for about two minutes. Remove lid and add marinating tomato mixture. Shake pan again to disperse sauce and cook for 3-4 more minutes. Toss with rained pasta. filet sardines container heavy gauge stock onion potatoes tough otherwise scrub bananas arrange pieces largp 180c/350fc 2-inchW 4-quart\ 400off 45-60L 6-inchJ 9x13L accompany` according^ cloves garlic crushed garlic cloves wyler's chicken boullion all-purpose flour boiling water chicken broth chopped washed turnip greens cooked white flour fresh strawberries fresh tomatoes chopped shredded gouda cheese fresh tomatoes chopped matoes chopped fresh tomatoes chopped tomatoes chopped water dozen small clams cleaned dried chilies dried mushrooms dried chiles dried tiger stems drops tabasco sauce pickling cucumbers fresh yolks beaten sprinkle chopped parsley serve 15 mins.e 30 mins.f Recipe: Pasta With Ricotta Walnut Sauce Ingredients: 1/4 cup ricotta cheese 1/4 cup plain yogurt 1 tablespoon unsalted butter, softened 1 clove garlic, chopped 1/4 cup chopped walnuts 2 tablespoons milk 2 tablespoons grated parmesan cheese 2 tablespoons chopped fresh parsley 1/2 tablespoon fresh basil or 1/2 teaspoon dried 1/8 teaspoon black pepper 4 ounces dried pasta, cooked and drained Method: Process ricotta, yogurt, butter, garlic, walnuts, milk and cheese in blender or food proc ,essor until smooth. Stir in parsley, basil, pepper. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ~inaka/inakasoft/ 4 ounces dried pasta, cooked and drained 1228c inaka@cap.or.jprained 1228c inaka@cap.or.jp gammon grated cheese dried fruits smoked sausage grated cheese Pasta & Shrimp In Tomato CreamB PastaC 82 tablespoons oil from dried tomatoes packed in oil 1 clove garlic, minced or pressed 1 pound large (31-35 per pound) shrimp, shelled and deveined 1/4 cup thinly sliced green onion 1 1/2 tablespoons chopped fresh basil or 1 teaspoon dried basil 1/3 cup dried tomatoes packed in oil, drained and cut into slivers In a 10- to 12-inch frying pan over medium-high heat, combine oil and garlic. When hot, add shrimp and cook, stirring often, until opaque in center (cut to test), about 6 minutes. Lift out and set aside. To the pan, add onion, basil, tomatoes, pepper, broth, vermouth, and cream. Boil on high heat, uncovered, until reduced to about 1 1/2 cups, about 10 minutes. Add shrimp and stir until hot. Meanwhile, in a 4- to 5-quart pan, cook pasta in 3 quarts boiling water until just tend pasta in 3 quarts boiling water until just tend onions water ounce tomato paste ounces carrots trimmed peeled ounces cheese ounces absolut ounces spaghetti cooked ounces white chocolate chopped overripe strawberries chicken chocolate chips little diced cooked chicken dried prunes pitted plain flour sesame bread sticks crushed shredded mozzarella cheese tomato paste uncooked boneless white bread cubed whole wheat flour whole wheat flour uncooked boneless neveru potatoesI new-season newbie niblets niraY non-fat non-iodized[ non-vegetarian nonfat non-vegetarian nonfat nonni nonni er to bite, about 8 minutes; drain well. Add cooked pasta to sauce and lift with 2 forks to blend and serve. Offer cheese individually. In a 10- to 12-inch frying pan over medium-high heat, combine oil and garlic. When hot, add shrimp and cook, stirring often, until opaque in center (cut to test), about 6 minutes. Lift out and set aside. To the pan, add onion, basil, tomatoes, pepper, broth, vermouth, and cream. Boil on high heat, uncovered, until reduced to about 1 1/2 cups, abou t 10 minutes. Add shrimp and stir until hot. Meanwhile, in a 4- to 5-quart pan, cook pasta in 3 quarts boiling water until just tender to bite, about 8 minutes; drain well. Add cooked pasta to sauce and lift with 2 forks to blend and serve. Offer cheese individually. , in a 4- to 5-quart pan, cook pasta in 3 quarts boiling water until just ten ten 1/2 European seedless cucumber julienned 6 tablespoons fresh lime juice 1/4 cup fish sauce (nuoc mam) 1/4 cup (packed) light brown sugar 4 serrano chiles, seeded and minced 1/2 teaspoon freshly grated nutmeg 1 tablespoon finely minced fresh lemon grass 1 tablespoon minced fresh ginger 1/4 cup minced fresh mint 3 tablespoons minced fresh basil 1/4 cup dry-roasted unsalted peanuts, coars chopped 3 cups vegetable oil, for frying 20 won ton skins, cut into 1/4 inch strips 8 cups shredded mixed salad greens 4 cups of bite-size pieces of barbecued or roast chicken (from a 3 lb bird) 1 cup bean sprouts 1 large yellow bell pepper, cut into thin julienne 1/2 European seedless cucumber julienned 6 tablespoons fresh lime juice 1/4 cup fish sauce (nuoc mam) 1/4 cup (packed) light brown sugar 4 serrano chiles, seeded and minced 1/2 teaspoon freshly grated nutmeg 1 tablespoon finely sole\ ogurt sole\ solelighlty solid@ sorted@ cream@ sauce@ spaghetti@ splash@ squares@ stalks@ stems@ still@ straw@ style@ substitute@ substituted@ sugar@ sugar1@ suggestions@ superfine@ sweetened@ syrup@ tabasco@ tabasco sauce drops@ tablespoon tablespoons@ tabs@ taco@ tarragon@ tart@ tbs/15ml@ tbs/60ml@ tbsps@ teaspoon@ teaspoons@ teaspoon teaspoons@ teaspoons@ 1228c inaka@tdl.comd 15 mins.e 20 mins.f Mediumg Mediumm Recipe: Pasta With Tomatoes and Beans Ingredients: 1 Garlic clove, thinly sliced 1 T Olive oil 1/4 c Onion, chopped 1/3 c Pepperoni, coarsely chopped 16 oz Plum tomatoes, with juice, c 1/2 t Basil, crumbled 1/4 t Oregano, crumbled 1/4 t Hot red pepper flakes 2/3 c White beans, canned, drained 1 T Fresh parsley, minced 1/4 lb Tubular pasta 1 Parmesan cheese, grated Method: In a heavy skillet, cook the garlic in the oil over moderate heat, stirring, until it is golden. Remove 16 oz Plum tomatoes, with juice, c 1/2 t Basil, crumbled 1/4 t Oregano, crumbled 1/4 t Hot red pepper flakes 2/3 c White beans, canned, drained 1 T Fresh parsley, minced 1/4 lb Tubular pasta 1 Parmesan cheese, grated Method: In a heavy skillet, cook the garlic in the oil over moderate heat, stirring, until it is golden. Remove minced 1/4 lb Tubular pasta 1 Parmesan cheese, gratedK Italian 1228c inaka@tdl.comd 15 mins.e 1 min.f Recipe: Thai Chicken Salad Ingredients: 3 cups vegetable oil, for frying 20 won ton skins, cut into 1/4 inch strips 8 cups shredded mixed salad greens 4 cups of bite-size pieces of barbecued or roast chicken (from a 3 lb bird) 1 cup bean sprouts 1 large yellow bell pepper, cut into thin julienne 1/2 European seedless cucumber julienned 6 tablespoons fresh lime juice 1/4 cup fish sauce (nuoc mam) 1/4 cup (packed) light brown sugar 4 serrano chiles, seeded and minced 1/2 teaspoon European seedless cucumber julienned 6 tablespoons fresh lime juice 1/4 cup fish sauce (nuoc mam) 1/4 cup (packed) light brown sugar 4 serrano chiles, seeded and minced 1/2 teaspoon e oil 1 teasp fish sauce a little sugar chopped cilantroa 1228c inaka@tdl.comd 15 mins.e Nonef Thai Fried NoodlesB PastaC In a heavy skillet, cook the garlic in the oil over moderate heat, stirring, until it is golden. Remove it with a slotted spoon and discard. Add the onion and pepperoni and cook over mod-low heat, stirring occasionally, for 3 minutes. Add the tomatoes and the juices, basil, oregano, pepper flakes, and salt and pepper to taste. Simmer the mixture, stirring occasionally, for 5 minutes. Add the beans and parsley, and simmer the sauce, covered partially, for 5-7 minutes, or until it is thi ckened slightly. In a kettle of boiling salted water, cook the pasta until it is al dente and drain it well. In a bowl, toss it with the sauce. Divide the pasta between 2 heated bowls and serve it, sprinkled with Parmesan cheese and garnished with parsley sprigs. 1/4 t Hot red pepper flakes 2/3 c White beans, canned, drained 1 T Fresh parsley, minced 1/4 lb Tubular pasta 1 Parmesan cheese, gratedK Italian t Oregano, crumbled sloeB smallH Sift flour with salt and cut shortening in finely. Add water gradually to make a soft dough. Roll out 1/8 inch thick on pastry board. Cut into rounds with biscuit cutter. Put a teaspoon of stuffing in the center of each pastry. Fold over in half and pinch edges together. Fry in deep fat until brown. Drain on absorbent paper. Some like them hot, some like them lukewarm. Either way, they disappear in a hurry. Makes about 20 Sambousiks. Saute onions until yellow in two tablespoons of shortenB ing. Add meat, nuts, salt and pepper. Fry until meat loses its pink color, stirring occasionally. Pour off excess fat. Season to taste with salt and pepper. A{Filling 1 1/2 cups lean minced or ground meat 1/2 Cup onions, finely chopped 1/4 cup pine nuts 1 tsp. salt 1/4 tsp. pepper Middle Eastern ine Nutse Nuts Boil pasta in abundant salt water until "al dente". When the pasta is dropped in the water, melt butter in a skillet, add vodka and chili pepper and stir for 2 minutes. Add tomatoes, which have been drained, pureed and strained to remove all seeds, and salt. Stir for 5 minutes. When pasta is cooked, drain well and return it to the pot, over low fire. Add sauce and cheese and mix well. Serve immediately, possibly in preheated deep dishes. Italian` 1 lb tubular type pasta (penne) 5 tbsp unsalted butter 2/3 cup vodka 1/4 tsp chilies 1 can Italian peeled tomatoes 3/4 cup cream 35% 1/2 tsp salt 3/4 cup freshly grated parmesan 1228c inaka@tdl.comd 20 mins.e 20 mins.f Mediumg Mediumm A Pastries with Meat and Pine NutsB Pies (Meals)C AcPastry 1 1/4 cups bread flour 1/2 cup butter or other shortening 1 tsp. salt 1/2 cup cold water canned low-salt chicken broth carrots diced catsup champignons paris sliced cheddar cheese grated chicken bouillon broth chicken broth chicken stock chili sauce chinese vinegar chives chopped rough chopped broccoliC chopped fennel chopped fresh basil chopped fresh cilantro chopped fresh rosemary about 1/2-ounce packages chopped green onion chopped green onions chopped green pepper chopped lettuce chopped chopped ntainer. Will keep indefinitely. French Place the egg whites in a small mixing bowl and let stand at room temperature for 30 minutes. Meanwhile, draw a 10 inch circle on a piece of wax paper and place (writing-side down) on a baking sheet. Variation: Draw 10 four inch circles on the wax paper. Add vanilla and cream of tartar to egg whites. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peks form and sugar is almost dissolved (about 5 minutes). Using Ithe back of a spoon, spread meringue onto the circle, building the sides up to form a bowl. Bake in a 300oF oven for 35 minutes. Turn off the oven and let shell dry in the oven, with the door closed for one hour. Remove the shell from baking sheet and pull off wax paper. Store in an airtight container. Will keep indefinitely. Preheat oven to 375. In a large saucepan, cook the onion, garlic, jalapenos, coriander, and cumin in butter over low heat, stirring, until the onion is softened. Stir in the flour and cook for 3 minutes. Add the milk slowly, whisking, bring the liquid to a boil and add tomatoes. Simmer for 2 minutes and add salt and pepper to taste. Mix sauce, noodles, and cheese together. Pour in a greased 2 quart baking dish. Mix bread crumbs and Parmesan together and sprinkle on top. Bake for 20-25B minutes tomatoes chopped OR 4 Roma tomatoes, skinned and chopped 8 ounces cooked elbow macaroni 3/4 cup grated Monterey Jack cheese 3/4 cup grated sharp cheddar cheese 1/2 cup bread crumbs 1/2 cup parmesanK American rlic, minced 3/4 tablespoon minced jalapeno 1/2 teaspoon coriander 3/4 teaspoon cumin 2 tablespoons unsalted butter 2 tablespoons flour 2 cups milk 14 ounce can plum tomatoes, juice discarded, 3Asian rice noodles, cut about 1/8 inch wide, or 1 pound fresh or dried flat rice noodles 3/4 cup fish sauce or 6 tablespoons soy sauce 4 tsp rice wine vinegar or distilled white vinegar 2 tblsp sugar 4 tsp high-quality paprika, or 1/4 cup catsup or tomato paste 1/2 cup vegetable oil, or more if needed In a bowl, cover the noodles in lukewarm water and let stand to soften, about 15 minutes for fresh noodles or about 30 minutes for dry noodles. Drain and cut into 6-inch lengths, if desired. Set aside. In a small bowl, combine the fish sauce, vinegar, sugar, and paprika, catsup, or tomato paste. Set aside. Heat a wok or saute pan over high heat. Add the oil and swirl to coat the pan. Add the pork or chicken, garlic, and chili and stir-fry for 1 minute. Stir in the drained noodles an ins.e Nonef Thai Fried NoodlesB PastaC chiles, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salaa collapse leaden doubleN double-acting dough dough outside dumpling dozen drain drainedT potaotes potatoes poultry preserves cereals salads sauces marinade sauces marinade Pavlova Filling IdeasB Pies (Desserts)C ManyD White chocolate and Raspberry Filling: 1/4 cup whipping cream 10 ounces frozen raspberries 6 ounces white chocolate, chopped 3/4 cup chilled whipping cream 3 tablespoons sugar 1 pint fresh raspberries up sugar (or less, to taste) Fillings:The traditional filling is simply fresh fruit and whipped cream and topped with fruit sauce. Another good one is ice cream, nuts, fruit and sauce ("banana split"). Karen Haigh 1 Houre 35 mins.f Mediumg Mediumm Pavlova Filling IdeasB Pies (Desserts)C ManyD White chocolate and Raspberry Filling: 1/4 cup whipping cream 10 ounces frozen raspberries 6 ounces white chocolate, chopped 3/4 cup chilled whipping cream 3 tablespoons sugar 1 pint fresh raspberries ocolate and Raspberry Filling: Puree frozen raspberries in a blender or food processor. Strain through a fine sieve to remove seeds (use a wooden spoon to press juice through mesh, and a rubber spatula to help remove it from the other side). Discard seeds. Bring 1/4 cup whipping cream and 1/4 cup raspberry juice to simmer in heavy sauce pan. Add white chocolate and stir until melted and smooth. Pour into medium bowl and refrigerate until cool but not set (about 25 minutes). t 3/4 cup chilled whipping cream to soft peaks. Add sugar and beat until stiff. Fold cream into white chocolate mixture. Spoon into prepared shells and chill until set. Serve within 6 hours. Just before serving, top with fresh raspberries and remaining raspberry juice. Chocolate Rum Filling Whip cream and icing sugar till thick, then fold in the rum and 2oz grated chocolate. Spoon into shell. Top with remaining grated or shaved chocolate and fresh fruit. 1 cup canned unsweetened coconut milk 1/2 cup fresh cilantro 1/2 cup (packed) golden brown sugar 1/3 cup (packed) chopped shallots 1/4 cup soy sauce 3 tbsp chopped garlic 2 tbsp chopped peeled fresh ginger 2 stalks lemon grass, chopped 1 tsp salt 1228c inaka@tdl.comd Overnighte Nonef Mediumm Recipe: Thai Chicken Marinade Ingredients: 1 cup canned unsweetened coconut milk 1/2 cup fresh cilantro 1/2 cup (packed) golden brown sugar 1/3 cup (packed) chopped shallots 1/4 cup soy sauce 3 tbsp chopped garlic 2 tbsp chopped peeled fresh ginger 2 stalks lemon grass, chopped 1 tsp salt Method: Combine the following in a food processor and soak either chicken or pork overnight. This is excellent on a grill: Additional Notes (if any): Recipe From: inaka@tdl.com -------------------B ----------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Fillings:The traditional filling is simply fresh fruit and whipped cream and topped with fruit sauce. Another good one is ice cream, nuts, fruit and sauce ("banana split").K Australian Meringue Shell: 2 egg whites 3/4 teaspoon vanilla 1/4 teaspoon cream of tartar 2/3 cup sugar (or less, to taste) Fillings:The traditional filling is simply fresh fruit and whipped cream and topped with fruit sauce. Another good one is ice cream, nuts, fruit and sauce ("banana split"). Karen Haigh 1 Houre 35 mins.f Mediumg Mediumm 0oF oven for 35 minutes. Turn off the oven and let shell dry in the oven, with the door closed for one hour. Remove the shell from baking sheet and pull off wax paper. Store in an airtight container. Will keep indefinitely. methi methi methi fenugreek method mexican mexico micro-shredded microwave middle might mild^ milkC teaspoon crushed pepper teaspoon cumin teaspoon dried teaspoon teaspoon dillweed teaspoon dried crushed pepper teaspoon dried ground chili peppers teaspoon dried rosemary teaspoon marjoram thymev teaspoon thyme marjoram teaspoon freshly grated lemon teaspoon freshly grated lemon s Cafe s Peach BonbonsB DessertsC pan and saute the onion until soft. 2. Add the stock, peas and watercress. Bring to the boil, then simmer for 10 minutes. 3. Season to taste and put the soup through the blender. 4. Return to the pan, add the mint and heat through to serve. Note: you can add a dash of single cream or fromage frais to each dish before serving, which would add only a few extra calories. American` 1/2oz/15g low-fat spread 1 medium onion, chopped 1.5 pints/825ml vegetable stock 12oz/325g tender frozen peas 1 good bunch of watercress, trimmed, washed and chopped 2tbsp chopped fresh mint salt and black pepper a inaka@cap.or.jp 20 mins.e 20 mins.f Mediumg Mediumm s Cafe s Peach BonbonsB DessertsC y shredding some lettuce and adding it to the soup while it reheats. American In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute. Transfer to paper towels; drain well. In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber. In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the saladBw and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts. antro 1/2 cup (packed) golden brown sugar 1/3 cup (packed) chopped shallots 1/4 cup soy sauce 3 tbsp chopped garlic 2 tbsp chopped peeled fresh ginger 2 stalks lemon grass, chopped 1 tsp salt It's usually done on ribs. since I don't do the red meat thang, I tried it on chicken and everyone LOVED it 12281228 of 1229 White chocolate and Raspberry Filling: Puree frozen raspberries in a blender or food processor. Strain through a fine sieve to remove seeds (use a wooden spoon to press juice through mesh, and a rubber spatula to help remove it from the other side). Discard seeds. Bring 1/4 cup whipping cream and 1/4 cup raspberry juice to simmer in heavy sauce pan. Add white chocolate and stir until melted and smooth. Pour into medium bowl and refrigerate until cool but not set (about 25 minutes). Beat 3/4 cup chilled whipping cream to soft peaks. Add sugar and beat until stiff. Fold cream into white chocolate mixture. Spoon into prepared shells and chill until set. Serve within 6 hours. Just before serving, top with fresh raspberries and remaining raspberry juice. Chocolate Rum Filling Whip cream and icing sugar till thick, then fold in the rum and 2oz grated chocolate. Spoon into shell. Top with remaining grated or shaved chocolate and fresh fruit. Chocolate Rum Filling 1/2 pint cream 1 tablespoon icing sugar 1 tablespoon dark rum 3 oz. grated dark chocolateK Australian gWhite chocolate and Raspberry Filling: 1/4 cup whipping cream 10 ounces frozen raspberries 6 ounces white chocolate, chopped 3/4 cup chilled whipping cream 3 tablespoons sugar 1 pint fresh raspberries Chocolate Rum Filling 1/2 pint cream 1 tablespoon icing sugar 1 tablespoon dark rum 3 oz. grated dark chocolate Karen Haigh 25 mins.e 15 mins.f Highg Highm Pea and Watercress Soup SoupsC 1/2oz/15g low-fat spread 1 medium onion, chopped 1.5 pints/825ml vegetable stock 12oz/325g tender frozen peas 1 good bunch of watercress, trimmed, washed and chopped 2tbsp chopped fresh mint salt and black pepper chopped fresh parsley chopped fresh pineapple drained chopped onion chopped onion cider vinegar needed converted cream brown sugar white wineT evaporated bread crumbs finely chopped onion firmly brown sugar sauce tablespoons sauce fresh minced fresh parsley freshly grated parmesan granulated sugar grated monterey cheese grated sharp cheddar cheese honey water lemon juiceX light cream water tablespoon kosher topping tablespoon tablespoon tablespoon Put phyllo sheet on wax paper sheet and brush with some butter. Layer, 2 more phyllo sheets ove first in same manner and arrange peach half, cut side up, in center of phyllo. Put about 1 tablespoon raisins in cavity of peach half and, using a small spoon, top with some filling. Arrange another peach half on top of filling, cut side down, and sprinkle with 1 tablespoon sugar. Gather edges of phyllo together carefully, bunching up around peach, and press together to seal. (Do not stretch phy llo as it will split easily.) Brush bonbon all over with some remaining butter and arrange on a rack set on a baking sheet. Make 5 more peach bonbons in same manner with remaining phyllo sheets, butter, peaches, raisins, filling, and sugar. Bake bonbons in middle of oven 20 minutes. Reduce temperature to 300 F. and bake bonbons 10 to 15 minutes more, or until a skewer pierces peach easily. Serve peach bonbons with whipped cream. overnight varies Peach Ice Cream With VanillaB DessertsC Ice Cream 1 1/2 pounds peaches, peeled, pitted, sliced; peels and pits reserved 2 tablespoons fresh lemon juice 2 cups whipping cream 1 cup milk (do not use low-fat or nonfat) 1 1-inch piece vanilla bean, split lengthwise 4 large egg yolks 3/4 cup sugar 1/2 cup light corn syrup For ice cream: Place peach slices in large bowl; add lemon juice and toss gently. Set aside. Combine peach peels, pits, cream, milk and vanilla bean in heavy large saucepan and bring to simmer. Reduce heat to very low and barely simmer 20 minutes. Strain cream mixture into heavy medium saucepan. Whisk yolks and sugar in medium bowl to blend. Gradually whisk in hot cream. Return mixture to same saucepan; stir over medium-low heat until custard thickens and leaves path on back of spoon when nine 17- by 12-inch phyllo sheets cut in half crosswise, stacked between 2 sheets of wax paper, and covered with a dampened kitchen towel 1 stick (1/2 cup) unsalted butter, melted 6 firm ripe peaches, halved and pitted 6 tablespoons sugar Accompaniment: whipped cream American 1/2 cup brandy or water 1/2 raisins For filling1 stick plus 2 tablespoons (10 tablespoon) unsalted butter, softened 6 tablespoons sugar 2 large eggs 2/3 cup coarsely chopped blanched almonds, toasted lightly 1/2 cup fine graham cracker crumbs 2 teaspoons run 1 teaspoon vanilla nine 17- by 12-inch phyllo sheets cut in half crosswise, stacked between 2 sheets of wax paper, and covered with a dampened kitchen towel 1 stick (1/2 cup) unsalted butter, melted 6 firm ripe peaches, halved and pittB4ed 6 tablespoons sugar Accompaniment: whipped cream Gourmet June 1996 45 mins.e 35 mins.f Mediumg Highm 1/2 cup brandy or water 1/2 raisins For filling1 stick plus 2 tablespoons (10 tablespoon) unsalted butter, softened 6 tablespoons sugar 2 large eggs 2/3 cup coarsely chopped blanched almonds, toasted lightly 1/2 cup fine graham cracker crumbs 2 teaspoons run 1 teaspoon vanilla In a saucepan bring brandy or water just to a simmer and remove pan from heat. Add raisins and let stand, covered, 30 minutes. Drain raisins, discarding liquid. Make filling: In a bowl of an electric mixer beat together butter and sugar until light and fluffy. Add a pinch of salt and eggs, 1 at a time, beating well after each addition, and beat in almonds, cracker crumbs, rum, and vanilla until filling is just combined. Chill filling, covered, 1 hour, or until cold. Preheat oven to 350 e temperature to 300 F. and bake bonbons 10 to 15 minutes more, or until a skewer pierces peach easily. Serve peach bonbons with whipped cream. boneless borscht boston boston baked gratin bouillabaisse bourbon bourbon blackhawk bourbon cobbler bourbon crusta bourbon daisy bourbon bourekakia bourbon bourbon daisy bourbon traditional translation travelled treacle triangles triangular trimmedU triple trout truffle substituting teaspoons dried tsb/15ml tsb/30ml tso's /30ml For cakes: Preheat oven to 350 F. Brush six 4-inch-diameter tartlet pans with 1 1/8-inch-high sides and removable bottoms* with melted butter. Place pans on baking sheet. Using electric mixer, beat 1/2 cup butter and sugar in large bowl until light. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Sift flour, baking powder, baking soda and salt over mixture in bowl. Mix slightly, then add buttermilk; beat until combined. Divide batter among prepared pans (about scant 1/2 cup each). Bake cakes until golden and tester inserted into center comes out clean, about 25 minutes. Transfer pans to rack; cool 5 minutes. Push up bottoms of pans to release cakes. Cool cakes on rack. For sauce and topping: Puree thawed raspberries with their syrup in processor. Strain through sieve set over bowl, pressing on solids to extract liquid. (Cakes and berry sauce can be made 1 day ahead. Cover cakes and store at room temperature. Cover sauce and chill.) Combine peaches, Vietnamese 2 lb ground pork (or mix of pork and veal) 1 large onion chopped 2 eggs 1 lb crabmeat 1 small pkg bean sprouts rinsed and torn up 1 small pkg Longkow bean threads or rice vermicelli cooked according to package 1 pkg triangular rice paper 3 Tbsp parsley salt and pepper to taste FISH SAUCE 1 pint lemonade (or 1 lemon cut & squeezed thoroughly 1 pint water and sugar to taste) 2 cloves crushed garlic 1 Tbsp or more (to taste) of bottled fish sauce (available in Orientalstores) 1/2 tsp crushedB Italian red pepper 1228c inaka@tdl.comd 20 mins.e 15 mins.f Mediumg Highm sauce several drops at a time until the lemonade turns brownish (to taste). FISH SAUCE 1 pint lemonade (or 1 lemon cut & squeezed thoroughly 1 pint water and sugar to taste) 2 cloves crushed garlic 1 Tbsp or more (to taste) of bottled fish sauce (available in Orientalstores) 1/2 tsp crushed Italian red pepper finger is drawn across, about 7 minutes (do not boil). Strain into bowl. Mix in corn syrup. Chill custard until cold. Puree peach slices in processor. Add 1 cup custard; blend until smooth.Whisk into remaining custard. Transfer to ice cream maker; process according to manufacturer's instructions. Transfer to covered container and freeze. (Can be made 2 days ahead.) For peaches: Scrape seeds from vanilla bean into heavy small saucepan; add bean. Add wine and sugar and stir over low heat C until sugar dissolves. Increase heat and bring to boil Pour syrup into medium bowl. Refrigerate until cold. Add peaches to syrup and toss to coat. Serve ice cream with peaches. Peaches 1 2-inch piece vanilla bean, split lengthwise 1/4 cup dry white wine 3 tablespoons sugar 4 peaches, peeled, pitted, sliced American Bon App August 1995 d Overnighte 20 mins.f Highg Highm Recipe: Peach Ice Cream With Vanilla Ingredients: Ice Cream 1 1/2 pounds peaches, peeled, pitted, sliced; peels and pits reserved 2 tablespoons fresh lemon juice 2 cups whipping cream 1 cup milk (do not use low-fat or nonfat) 1 1-inch piece vanilla bean, split lengthwise 4 large egg yolks 3/4 cup sugar 1/2 cup light corn syrup Peaches 1 2-inch piece vanilla bean, split lengthwise 1/4 cup dry white wine 3 tablespoons sugar 4 peaches, peeled, pitted, sliced Method: For ice cream: Place p 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup sugar 2 large eggs 1 teaspoon vanilla extract 1 1/4 cups cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup buttermilk powdered sugar 15-16 ounce pinto beans drained rinsed baking powder Bon App August 1995 30 mins.e 30 mins.f Highg Highm Recipe: Peach Raspberry Kuchen Ingredients: For the shell 1 stick (1/2 cup) unsalted butter 1/3 cup granulated sugar 2 tablespoons light brown sugar 1 large egg 1/2 teaspoon vanilla 1/4 teaspoon almond extract 1 1/2 cups all-purpose flour 1 teaspoon double-acting baking powder 3/4 teaspoon salt For the filling 2 firm-ripe peaches 2 tablespoons sugar 1/2 pint raspberries 1/4 cup currant jelly, melted and cooled Method: Make the shell: In a small saucepan cook the butter over moderate he oderate he vanilla; pour over peaches. Cover with remaining crumbs. Bake 40-45 minutes at 400 degrees or until top is evenly golden brown. Americannder cold water. Peel the peaches, halve them, and cut 3 of the halves into 1/8-inch-thick slices, reserving the remaining half for another use. Arrange the slices decoratively, o Bon App August 1995 20 mins.e 30 mins.f Mediumg Mediumm Recipe: Peach Melba Shortcakes Ingredients: CAKES: Melted butter 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup sugar 2 large eggs 1 teaspoon vanilla extract 1 1/4 cups cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup buttermilk Sauce and Topping 1 10-ounce package frozen sweetened raspberries in syrup, thawed 4 large peaches, peeled, pitted, sliced 1 1/2-pint basket raspberries 6 tablespoons sugar 1 1/2 cups chilled whipping cream Peach Raspberry KuchenB CakesC For the shell 1 stick (1/2 cup) unsalted butter 1/3 cup granulated sugar 2 tablespoons light brown sugar 1 large egg 1/2 teaspoon vanilla 1/4 teaspoon almond extract 1 1/2 cups all-purpose flour 1 teaspoon double-acting baking powder 3/4 teaspoon salt ver with cake tops. Spoon raspberry sauce around cakes. fresh raspberries and 4 tablespoons sugar in medium bowl; toss to blend. Let stand until juices form, about 30 minutes. Beat cream, vanilla and remaining 2 tablespoons sugar in medium bowl until stiff peaks form. Using serrated knife, cut cakes in half horizontally. Lightly sift powdered sugar over cake tops. Place 1 cake bottom on each of 6 plates. Top each with peach mixture, dividing equally. Spoon cream atop each. Cover with cake tops. Spoon raspberry sauce around cakes. Sauce and Topping 1 10-ounce package frozen sweetened raspberries in syrup, thawed 4 large peaches, peeled, pitted, sliced 1 1/2-pint basket raspberries 6 tablespoons sugar 1 1/2 cups chilled whipping cream 2 teaspoons vanilla extract Powdered sugar American August 1995 0/0/1 at. Quickly add the parsley, bread crumbs and parmesean. Toss to coat completely. The shrimp should now be bright pink and cooked through. Place the pan under the broiler until cheese looks melted and the smell infuses your kitchen (1-2 minutes). Taste and adjust seasoning if necessary (will probably need a bit of salt). Serve over the cooked pasta, with additional parmesean sprinkled over the top. 1/4t dried oregano (or 1/2 t fresh minced) 1/2 lemon - juice of 1/2C parmesean cheese 5 T italian bread crumbs (or bread crumbs with a little salt, pepper, oregano and basil added). 1/4C parsley - minced salt - to taste 1 lb cooked fettucini or linquini This can be VERY spicy! Italian Make the shell: In a small saucepan cook the butter over moderate heat until it is golden brown, being careful not to let it burn, let it cool, and chill it just until it is no longer liquid. (The butter may be browned 1 day in advance and kept covered and chilled. Let the butter soften at room temperature before using.) In a bowl cream together the browned butter, the granulated sugar, and the brown sugar and beat in the egg, the vanilla, and the almond extract. Into the bowl sift the flo ur, the baking powder, and the salt and beast the dough until it is just combined. Chill the dough for 30 minutes and press it onto the bottom and side of a 9-inch tart pan with a removable fluted rim. Make the filling: In a saucepan of boiling water blanch the peaches for 1 minute, drain them, and refresh them under cold water. Peel the peaches, halve them, and cut 3 of the halves into 1/8-inch-thick slices, reserving the remaining half for another use. Arrange the slices decoratively, o verlapping them slightly, in the shell, sprinkle them with the sugar, and bake the kuchen in the lower third of a preheated 375 F. for 20 minutes. Arrange the raspberries decoratively over the peaches and bake the kuchen for 10 minutes more. Transfer the kuchen to a rack, brush the fruit with the jelly, and let the kuchen cool for 15 minutes. Remove the rim of the pan and serve the kuchen warm or at room temperature. Makes one 9-inch kuchen. GuFor the filling 2 firm-ripe peaches 2 tablespoons sugar 1/2 pint raspberries 1/4 cup currant jelly, melted and cooledK German qFor the shell 1 stick (1/2 cup) unsalted butter 1/3 cup granulated sugar 2 tablespoons light brown sugar 1 large egg 1/2 teaspoon vanilla 1/4 teaspoon almond extract 1 1/2 cups all-purpose flour 1 teaspoon double-acting baking powder 3/4 teaspoon salt For the filling 2 firm-ripe peaches 2 tablespoons sugar 1/2 pint raspberries 1/4 cup currant jelly, melted and cooled A Peach Pineapple Upside-down CakeB CakesC For topping 3/4 stick (6 tablespoons) unsalted butter, cut into pieces 1/3 cup firmly packed light brown sugar 1 tablespoon dark rum 3 cups sliced peeled peaches, patted dry For cake batter 2 1/4 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt de-down CakeB CakesC For topping 3/4 stick (6 tablespoons) unsalted butter, cut into pieces 1/3 cup firmly packed light brown sugar 1 tablespoon dark rum 3 cups sliced peeled peaches, patted dry For cake batter 2 1/4 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt Make cake batter: In a bowl whisk together flour, baking powder, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Beat in egg until combined. Add half of flour mixture and beat until jusjusus #1/3 cup minced scallions 1/2 cup chopped fresh cilantro 4 medium tomatoes, chopped fine 2 tablespoons Tabasco or hot pepper sauce 2 tablespoons vegetable oil 1 tablespoon vinegar 1 tablespoon lemon juice 1 clove garlic, minced salt and pepper to taste A1Mix together and refrigerate. Will keep 3-4 days. Mexican $1/3 cup minced scallions 1/2 cup chopped fresh cilantro 4 medium tomatoes, chopped fine 2 tablespoons Tabasco or hot pepper sauce 2 tablespoons vegetable oil 1 tablespoon vinegar 1 tablespoon lemon juice 1 clove garlic, minced salt and pepper to taste inaka@tdl.com 20 mins.e Nonef Penne With Golden GarlicB PastaC ueur a 1228c Julia Childd 15 mins.e Nonef Noneg Highm Pebre - SalsaB SaucesC 1228c inaka@tdl.comd 30 mins.e 30 mins.f Mediumg Mediumm Recipe: Thai Chicken Coconut Soup Ingredients: 3-4 cans coconut milk (make sure it's the unsweetened kind) 3 tblsp chopped scallions 1-3 tsp lemon grass cilantro (preferably fresh) tofu (cubed into smallish pieces) chicken also cubed to bite size. mushrooms 1 carrot grated juice from loads of limes (8? i can never put in enough) serrano chillies (or any other hot chili pepper, again preferably fresh, but powdered will do) 1 tsp galanga powder Method: Heat the coconut milk in k (make sure it's the unsweetened kind) 3 tblsp chopped scallions 1-3 tsp lemon grass cilantro (preferably fresh) tofu (cubed into smallish pieces) chicken also cubed to bite size. mushrooms 1 carrot grated juice from loads of limes (8? i can never put in enough) serrano chillies (or any other hot chili pepper, again preferably fresh, but powdered will do) 1 tsp galanga powder Method: Heat the coconut milk in O1/2 stick (1/4 cup) unsalted butter, softened 2/3 cup granulated sugar 1 large egg 1 cup milk My husband and I travelled to Boston to celebrate our anniversary and ate at The Blue Room in Cambridge. He ordered the most delicious dessert: peach upside-down cake. Could you please get me the recipe? I would like to surprise him with it. American For topping 3/4 stick (6 tablespoons) unsalted butter, cut into pieces 1/3 cup firmly packed light brown sugar 1 tablespoon dark rum 3 cups sliced peeled peaches, patted dry For cake batter 2 1/4 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1/2 stick (1/4 cup) unsalted butter, softened 2/3 cup granulated sugar 1 large egg 1 cup milk My husband and I travelled to Boston to celebrate our anniversary and ate at The Blue Room in Cambridge. He ordered the most delicious desBgsert: peach upside-down cake. Could you please get me the recipe? I would like to surprise him with it. #A$Gourmet August 1995 You Asked For It 20 mins.e 30 mins.f Highg Highm Recipe: Peach Pineapple Upside-down Cake Ingredients: For topping 3/4 stick (6 tablespoons) unsalted butter, cut into pieces 1/3 cup firmly packed light brown sugar 1 tablespoon dark rum 3 cups sliced peeled peaches, patted dry For cake batter 2 1/4 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1/2 stick (1/4 cup) unsalted butter, softened 2/3 cup granulated sugar 1 large egg 1 cup milk My husband and I travelled to Boston to celebrate our anniversary and ate at The B cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve. GT 3 minced garlic cloves 2 tablespoons peanut oil 2 teaspoons Tabasco sauceK hourV minsL minsf minsD minsA Bon App August 1995 4 hrse 1 hr & 15 mins.f Highg Highm Recipe: Piled High Peach Pie Ingredients: Crust 2 1/3 cups all purpose flour 1 tablespoon sugar 1 teaspoon salt 3/4 cup (1 1/2 stick) chilled unsalted butter, cut into pieces 1/4 cup chilled solid vegetable shortening, cut into pieces 1 teaspoon distilled white vinegar 6 tablespoons (about) ice water Filling: 5 pounds medium peaches, peeled, pitted, sliced 3/4 cup sugar 1/4 cup all purpose flour 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cardamom 1/8 teaspoon ground nutmeg Vanilla ice a 1228c inaka@tdl.comd 10 mins.e Nonef Noneg Mediumm Pine Nut DolmadesB AppetizersC flavor. poons vegetable oil 1 tablespoon vinegar 1 tablespoon lemon juice 1 clove garlic, minced salt and pepper to taste A1Mix together and refrigerate. Will keep 3-4 days. days. mins\ sherbert pebre pebre salsa penne penne golden garlic pennsylvania pennsylvania dutch potatoes pepper peppermint peppers perfect periperi periperi sauce periperi sauce sauce eriperi sauce sauce rfect periperi periperi sauce sauce sauce indian indonesian irish italian jamaican japanese jewish korean latin latin american lemon malaysian mexican inaka@tdl.com 20 mins.e 20 mins.f Mediumg Mediumm Recipe: Penne With Golden Garlic Ingredients: 4 Tbsp extra-virgin olive oil 12 garlic cloves, peeled and lightly crushed 1 (28 oz) can imported Italian tomatoes, seeded and coarsely chopped, juice reserved Salt and freshly ground black pepper to taste 1/2 bouillon cube, optional 1 lb imported dried penne Freshly grated imported Parmesan cheese Method: Place the olive oil and the garlic cloves in a medium saute pan. Cook over medium-low heat until the n imported Italian tomatoes, seeded and coarsely chopped, juice reserved Salt and freshly ground black pepper to taste 1/2 bouillon cube, optional 1 lb imported dried penne Freshly grated imported Parmesan cheese Method: Place the olive oil and the garlic cloves in a medium saute pan. Cook over medium-low heat until the cooked pepper sauce sauce whatever American`|30 g butter 2 eggs 2 dill pickles 2-3 green onions mayonnaise black pepper 2 tblsp grated cheese 4 big slices of bread 1228c inaka@tdl.comd 10 mins.e 5 mins.f Highg Highm Recipe: Pickle & Egg Grilled Sandwich Ingredients: 30 g butter 2 eggs 2 dill pickles 2-3 green onions mayonnaise black pepper 2 tblsp grated cheese 4 big slices of bread Method: Butter the bread. Cut hard boiled eggs, pickles and onions into small pieces, add myonnaise (as much as you think necessary), salt and pepper and mix well. Put some salad over the bread, cover with cheese (you can use blue cheese for a piquant taste) and backe in the oven until the cheese melts. You can c "ut bread into various shapes for a more aesthetic look. The combination of toasted bread, melted cheese and cool pickles is really great. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ drumsticksu lPreheat oven to 400. In skillet, cook bacon until crisp; remove. Pour off all but 1/4 cup drippings. Gradually blend flour into drippings. Add remaining ingredients except potatoes. Cook, stirring until thickened. In 1 1/2 quart shallow baking dish (10 x 6 x 2 inches) arrange potatoes; pour broth mixture over top. Bake for 30 minutes. Garnish with bacon. American 10 slices bacon 10-3/4-ounce can condensed chicken broth 2 tablespoons flour 1/4 cup cider vinegar 2 tablespoons brown sugar 1/4 cup diagonally sliced green onions 1/4 teaspoon celery seed 1/4 teaspoon salt 1/4 teaspoon hot pepper sauce 6 cooked, sliced potatoes inaka@tdl.com 20 mins.e 30 mins.f Mediumg Mediumm Periperi (Hot Sauce)B SaucesC ManyDB1 cup olive oil 1 cup whiskey 1 handful of very hot, dried peppers 6-quart combine margarine southern germany austria pressure cooker important imported^ in1/2@ inner@ irish@ it's@ italian@ jack@ jalapeno@ jars@ juice juice lemon@ juice lemon@ julienned@ jumbo@ kind@ knorrs@ large@ lasagna@ lasagne@ laurel@ lb/450g@ least@ leaves leaving@ leek@ lemon lemon icing@ lentils@ lightly@ limes@ livers@ loin@ lukewarm@ make@ many@ marino@ marmelade@ masa@ marmelade@ masa@ masa@ marzano@ lade@ elade@ rine@ marmelade@ marmelade@ sauce market@ market@ sauce marjoram--or@ ones@ peeled@ powdered@ rectangles@ solid@ temperature@ undiluted@ unsifted@ yolks@ inspired@ about@ cooled coredK corianderE coriander leaves bunch coriander leaves small bunch coriander powder coriander powder starch cornflakes cornmeal corns cornstarch_ cornstarch mixture Preheat oven to 325 degrees. Butter bottom and sides of a 9- inch springform pan. Mix breadcrumbs with 2 T. grated Parmesan. Coat pan with mixture. With an electric mixer, beat cream cheese, ricotta, remaining 1/2 c. Parmesan, salt and ceyenne pepper until light. Add eggs, one at a time, beating well after each addition. Stir the pesto into the mixture and well blended. Pour the mixture into the prepared pan. Smooth top. Sprinkle with the pine nuts. Bake in a bain marie for about 45 minuB tes to 1 hour. Center should move just slightly when pan is shaken. Cover tighly and refrigerate overnight. Lossen around edges with a knife and transfer to a serving platter. Garnish with fresh basil. Serve with crackers or good French bread. GF1/8 t. cayenne pepper 3 large eggs 1/2 c. fresh pesto 1/4 c. pine nutsK American ASCombine the ingredients, let stand for a month or two. Use liberally on everything. perfect onion thick thousand thousand island dressing thyme thyme chicken thyme potatoes tig's tig's stuffed mushrooms timbale cheese cookies toasted toasted almond toasted leeks collins tomatillo tomatillo salsa salsa tomatillo salsa atillo tomatillo salsa tomatillo salsa tomatillo salsa tomatillo salsa tomatillo salsa salsa 10-ounce 10-pound 10-to sprouts chopped capers chinese chives hokkien flour green beans butter margarine cooked green mushrooms fried chopped preserved peppers smoked bacon tomato puree water 100ccY 100cc sakeY sprouts roots removed emoved roots removed 1 T. butter, room temperature 1/4 c. dry breadcrumbs 1/2 c. + 2 t. freshly grated Parmesan cheese, separated 2 8-ounce packages cream cheese 1 c. ricotta cheese 1/4 t. salt 1/8 t. cayenne pepper 3 large eggs 1/2 c. fresh pesto 1/4 c. pine nutsa inaka@tdl.com d Overnighte 1 Hourf Highg Highm Recipe: Pesto Cheesecake Ingredients: 1 T. butter, room temperature 1/4 c. dry breadcrumbs 1/2 c. + 2 t. freshly grated Parmesan cheese, separated 2 8-ounce packages cream cheese 1 c. ricotta cheese 1/4 t. salt 1/8 t. cayenne pepper 3 large eggs 1/2 c. fresh pesto 1/4 c. pine nuts Method: Preheat oven to 325 degrees. Butter bottom and sides of a 9- inch springform pan. Mix breadcrumbs with 2 T. grated Parmesan. Coat pan with mixture. With an electric mixer, beat cream cheese, ricott pine nutsK American 2-3 green onions mayonnaise black pepper 2 tblsp grated cheese 4 big slices of bread 1/4 Tsp Garlic Powder 2 TBS Grated Onion 1/4 Tsp Pepper 2 TBS Worcestershire Sauce 1 Tsp Tobasco Sauce 2 TBS Cider Vinegar Pickled ShrimpB SeafoodC *2 pounds medium shrimp (about 64) shelled (leaving tails intact), and deveined if desired 2 teaspoons salt 1/4 cup crab-boil spices 3/4 cup red-wine vinegar 1 cup extra-virgin olive oil 1 tab pickling spices 1 1/2 cups thinly sliced red onion 5 bay leaves 3 fresh thyme sprigs 3 lemons, sliced thin In a large saucepan of boiling water cook shrimp with salt and crab-boil spices until just cooked through, 1 to 2 minutes. Drain shrimp and transfer to a large bowl. In a small bowl, whisk together vinegar, oil, pickling spices and salt and pepper to taste and add to shrimp. Add remaining ingredients and combine mixture well. Chill shrimp, covered, overnight. Serve pickled shrimp slightly chilled. nd salt and pepper to taste and add to shrimp. Add remaining ingredients and combine mixture well. Chill shrimp, covered, overnight. Serve pickled shrimp slightly chilled. 1228c inaka@tdl.comd 5 mins.e 15 mins.f Recipe: Pick-a-Piper Sauce Ingredients: 1/2 Cup Catsup 1/2 Tsp Salt 1/4 Cup Water 1/4 Tsp Chili 2 TBS Brown Sugar 1/4 Tsp Garlic Powder 2 TBS Grated Onion 1/4 Tsp Pepper 2 TBS Worcestershire Sauce 1 Tsp Tobasco Sauce 2 TBS Cider Vinegar Method: Mix thoroughly. Simmer 15 minutes. Thicken with cornstarch to desired thickness. Additional Notes (if any): Recipe From: inaka@tdl.com --------------------------------B ---------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ rch to desired thickness. Additional Notes: Recipe From: inaka@tdl.com -----------------------------------------B This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ pickle pickle grilled sandwich pickledQ pickled sauce meats pickled shrimp pickled turnips pignons pineapple pineapple-fried pistachios pizza plain planksV platter plums poached polenta pomodoro poppers porkU potatoK potatoesE poulet poultry power prawn prawns press pressed prosciutto prunes pudding puffs pumpkin punishment puree purposeD quesadillas quiche quick radicchio raisin ramerino American +2 pounds medium shrimp (about 64) shelled (leaving tails intact), and deveined if desired 2 teaspoons salt 1/4 cup crab-boil spices 3/4 cup red-wine vinegar 1 cup extra-virgin olive oil 1 tab pickling spices 1 1/2 cups thinly sliced red onion 5 bay leaves 3 fresh thyme sprigs 3 lemons, sliced thin #A'Gourmet February 1995 Jessica B. Harris d Overnighte 10 mins.f Mediumg Highm Recipe: Pickled Shrimp Ingredients: 2 pounds medium shrimp (about 64) shelled (leaving tails intact), and deveined if desired 2 teaspoons salt 1/4 cup crab-boil spices 3/4 cup red-wine vinegar 1 cup extra-virgin olive oil 1 tab pickling spices 1 1/2 cups thinly sliced red onion 5 bay leaves 3 fresh thyme sprigs 3 lemons, sliced thin Method: In a large saucepan of boiling water cook shrimp with salt and crab-boil spices until just cooked through, 1 to 2 minutes. Drain shrimp and transf and pepper and mix well. Put some salad over the bread, cover with cheese (you can use blue cheese for a piquant taste) and backe in the oven until the cheese melts. You can cut bread into various shapes for a more aesthetic look. The combination of toasted bread, melted cheese and cool pickles is really great. American`|30 g butter 2 eggs 2 dill pickles 2-3 green onions mayonnaise black pepper 2 tblsp grated cheese 4 big slices of bread a 1228m 12119k 0/0/1 3 1/2 pounds red-skinned potatoes, peeled, cut into 3/4-inch pieces 3 tablespoons white wine vinegar 2 hard-boiled eggs, chopped 1/2 cup chopped onion 1/2 cup chopped celery 1/3 cup chopped Italian parsley 3/4 cup mayonnaise 3/4 cup sour cream 4 teaspoons Dijon mustard Cook potatoes in large pot of boiling salted water just until tender, about 12 minutes. Drain. Transfer potatoes to large bowl. Drizzle vinegar over hot potatoes. Cool to room temperature. Mix eggs, onion, celery and parsley into potatoes. Whisk mayonnaise, sour cream and mustard in medium bowl. Mix into potato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) This is the one potato salad that purists dream of-plenty of tangy dressing and just a bit of crunch. Low-fat or nonfat mayonnaise and sour cream can be used.K American icularly good served before dinner as an appetizer, or with dinner. Gulf and other coastal regions of the United States, African-Americans revel in shrimp. In this recipe, the shrimp are spiced twice, once while cooking and a second time in an overnight marinade. American 2 pounds medium shrimp (about 64) shelled (leaving tails intact), and deveined if desired 2 teaspoons salt 1/4 cup crab-boil spices 3/4 cup red-wine vinegar 1 cup extra-virgin olive oil 1 tab pickling spices 1 1/2 cups thinly sliced red onion 5 bay leaves 3 fresh thyme sprigs 3 lemons, sliced thin Around the Gulf and other coastal regions of the United States, African-Americans revel in shrimp. In this recipe, the shrimp are spiced twice, once while cooking and a second time in an overnighB t marinade. #A'Gourmet February 1995 Jessica B. Harris 0/0/1 pickles[ picnic picnic potato salad pikelets piled piled peach colada plain planksV platter plums poached polenta pomodoro poppers porkU potatoK potatoesE poulet poultry power prawn prawns press pressed prosciutto prunes pudding puffs pumpkin punishment puree purposeD quesadillas quiche quick radicchio raisin ramerino finely chopped parsleyS firmly packed basil leaves firmly packed fresh spinach leaves liquid flaked toasted almonds flour flour sifted fresh button mushrooms chopped fresh chopped parsely fresh italian parsely fresh lemon juice_ fresh orange juice granulated sugar grated monterey cheese grated parmesan cheese heavy cream instant irish whiskey julienned chinese barbecued chinese barbecued becued inese barbecued irish whiskey fresh fresh chervil sprigs fresh chopped chives fresh chopped fresh parsley cilantro garnish fresh cilantro fresh coriander bunch Bon App July 1995 30 mins.e 15 mins.f Highg Highm Recipe: Picnic Potato Salad Ingredients: 3 1/2 pounds red-skinned potatoes, peeled, cut into 3/4-inch pieces 3 tablespoons white wine vinegar 2 hard-boiled eggs, chopped 1/2 cup chopped onion 1/2 cup chopped celery 1/3 cup chopped Italian parsley 3/4 cup mayonnaise 3/4 cup sour cream 4 teaspoons Dijon mustard This is the one potato salad that purists dream of-plenty of tangy dressing and just a bit of crunch. Low-fat or nonfat mayonnaise and sour cream can be used. Method: Cook potatoe or unbleached flour 1 t Salt 1/2 oz Fresh yeast* 1 t Sugar 5 fl Warm water 1 t Butter 5 fl Warm milk 1 Egg, beaten s the one potato salad that purists dream of-plenty of tangy dressing and just a bit of crunch. Low-fat or nonfat mayonnaise and sour cream can be used.K American Heat the coconut milk in a pot. Add everything else. As the lemon grass is inedible, put it in a tea ball and immerse the ball in the soup so you can retrieve it later. Cook until the chicken is done and the soup is hot (30 minutes?). Taste to see if it needs more limes (it always does) or more hot peppers (it's better to start mild and build up to the desired level of spicyness). mushrooms 1 carrot grated juice from loads of limes (8? i can never put in enough) serrano chillies (or any other hot chili pepper, again preferably fresh, but powdered will do) 1 tsp galanga powderK 3-4 cans coconut milk (make sure it's the unsweetened kind) 3 tblsp chopped scallions 1-3 tsp lemon grass cilantro (preferably fresh) tofu (cubed into smallish pieces) chicken also cubed to bite size. turnipsQ tuscan tuscan country bread upper upper michigan pasties upside upside-down vangi vangi vanilla vanilla vanilla vegan vegetable vegetable carpaccio rucola yogurt sauce vegetables venganza venitienne verde verdure vermicelle vietnamese vignes vinaigrette vinegar} virginia[ vodka w/beet w/green w/grilled w/herb w/mintu waffles wales wallbanger walnut walnuts warak watercress wedding wedges whitez whole wings th butter, honey or preserves, or for a savory dish, with cream cheese or grilled bacon, or little sausages. To reheat, crisp under the grill. G|*Or 1 1/2 t dried yeast. -- These are similar to crumpets -- they are made with a yeast batter, but cooked without rings.K American 8 oz Plain or unbleached flour 1 t Salt 1/2 oz Fresh yeast* 1 t Sugar 5 fl Warm water 1 t Butter 5 fl Warm milk 1 Egg, beaten *Or 1 1/2 t dried yeast. -- These are similar to crumpets -- they are made with a yeast batter, but cooked without rings. 1228c inaka@tdl.comd 2 hrse 25 mins.f Mediumm ikelets will be easy to turn. The yeast batter will not spread as much as pancake batter. Cook over a moderate heat until bubbles break the top surface and the underneath is pale gold. Flip over the pikelets and cook the other side until honey-colored. Keep wach batch warm in a folded cloth in a low oven. Serve wi -- Sift the flour and salt into a warm bowl. Dissolve the yeast and the sugar in the warm water. Melt the butter in the warm milk and beat in the egg. Stir the yeast liquid and then the milk mixture into the flour. Mix into a smooth batter and beat well. Cover and leave in a warm place for 1 to 1 1/2 hours, until the batter is thick and bubbling. Warm the bakestone and grease with a piece of lard on a fork (use a piece of fat back if you're short of lard). When a drop of water spu tters on the bakestone, it's hot enough. Stir the batter, then use a ladle or a jug to pour it onto the bakestone in round "puddles|, leaving space in between so that the pikelets will be easy to turn. The yeast batter will not spread as much as pancake batter. Cook over a moderate heat until bubbles break the top surface and the underneath is pale gold. Flip over the pikelets and cook the other side until honey-colored. Keep wach batch warm in a folded cloth in a low oven. Serve wi _24 oz. boneless/skinless chicken breast, cut into 1/2 - 1 inch cubes 1 egg white, lightly beaten 3 teaspoons oil, separated 2 teaspoons cornstarch, separated 1/3 cup cashews 6 dried small red hot peppers 1 tablespoon fresh ginger, minced 1 tablespoon garlic, minced 10 scallions, sliced 1 small jar baby corn, whole (optional) 1 red bell pepper, diced In a small bowl, mix together the chicken cubes with one tsp oil, one tsp cornstarch, and the egg white. Set aside while prepping the rest of the ingredients. In a wok or large skillet, heat one tsp of oil until hot but not smoking. Saute the dried red peppers and cashews for thirty seconds, then place on paper towels to drain. Add the chicken mixture to the pan, and saute until the chicken is white. Remove to paper towels to drain. In the remaining tsp oil, saute the ginger, garlic, r 3 cups all purpose flour 1 tablespoon sugar 1 teaspoon salt 3/4 cup (1 1/2 stick) chilled unsalted butter, cut into pieces 1/4 cup chilled solid vegetable shortening, cut into pieces 1 teaspoon distilled white vinegar 6 tablespoons (about) ice water For crust: Combine flour, sugar and salt in large bowl. Add butter and shortening; using fingertips, rub in until mixture resembles coarse meal. Add vinegar. Using fork, mix in enough water to form moist clumps. Gather dough into ball; divide dough into 2 equal portions. Flatten each portion into disk. Wrap each in plastic; chill 45 minutes. (Can be made 2 days ahead. Keep refrigerated. Soften slightly at room temperature before rolling out.) For filling: Preheat oven to 400 F. Combine pee pe 1228c inaka@tdl.comd 20 mins.e 15 mins.f Mediumg Mediumm Recipe: Spicy Cashew Chicken Ingredients: 24 oz. boneless/skinless chicken breast, cut into 1/2 - 1 inch cubes 1 egg white, lightly beaten 3 teaspoons oil, separated 2 teaspoons cornstarch, separated 1/3 cup cashews 6 dried small red hot peppers 1 tablespoon fresh ginger, minced 1 tablespoon garlic, minced 10 scallions, sliced 1 small jar baby corn, whole (optional) 1 red bell pepper, diced 1/4 cup soy sauce (preferably the dark kind) 1/4 cup chicken stock 3 tablespoons sherry or dry whi nt kind or want less spicy, adjust to taste) 1228c inaka@tdl.comd 20 mins.e 15 mins.f Mediumg Mediumm Spicy Macaroni And CheeseB PastaC 3/4 cup finely chopped onion 1 clove garlic, minced 3/4 tablespoon minced jalapeno 1/2 teaspoon coriander 3/4 teaspoon cumin 2 tablespoons unsalted butter 2 tablespoons flour 2 cups milk 14 ounce can plum tomatoes, juice discarded, Piled High Peach PieB Pies (Desserts)C Crust 2 1/3 cups all purpose flour 1 tablespoon sugar 1 teaspoon salt 3/4 cup (1 1/2 stick) chilled unsalted butter, cut into pieces 1/4 cup chilled solid vegetable shortening, cut into pieces 1 teaspoon distilled white vinegar 6 tablespoons (about) ice water American 8 oz Plain or unbleached flour 1 t Salt 1/2 oz Fresh yeast* 1 t Sugar 5 fl Warm water 1 t Butter 5 fl Warm milk 1 Egg, beaten *Or 1 1/2 t dried yeast. -- These are similar to crumpets -- they are made with a yeast batter, but cooked without rings. 1228c inaka@cap.or.jpd 2 hrse 25 mins.f Mediumm Piled High Peach PieB Pies (Desserts)C Crust 2 1/3 cups all purpose flour 1 tablespoon sugar 1 teaspoon salt 3/4 cup (1 1/2 stick) chilled unsalted butter, cut into pieces 1/4 cup chilled solid vegetable shortening, cut into pieces 1 teaspoon distilled white vinegar 6 tablespoons (about) ice water cakes candy cereals cheese cocktails cookies desserts /1 14 1/2ounce can diced tomatoes 1 cup long-grain white rice 1 cup thinly sliced green onions 1/2 cup (packed) finely chopped fresh mint (about 3 bunches) 1/2 cup (packed) finely chopped fresh dill (about 4 bunches) 1/2 cup pine nuts, toasted 1/3 cup extra-virgin olive oil 2 large garlic cloves, minced For pine nut dolmades: Place tomatoes with their juice in large bowl. Add next 7 ingredients and mix to blend. Season with salt and pepper. Rinse grape leaves under cold water. Drain. Cover bottom of heavy large Dutch oven with grape leaves (about 6). Place 1 grape leaf on work surface, vein side up; cut off stem. Place about 1 tablespoon rice mixture in center of leaf toward stem end. Fold sides over filling. Starting at stem end of leaf, roll up tightly as for egg roll. Place in Dutch o pine nuts, toasted 1/3 cup extra-virgin olive oil 2 large garlic cloves, minced American 1 tbsp corn oil 1 large onion, finely chopped 1/2tsp thyme 4 1/2oz/125g reduced-fat Cheddar cheese, grated 3oz/75g Parmesan cheese, grated 1 dsp freshly chopped chives 8 medium slices of wholemeal bread, crusts removed 3 medium eggs 18 fl oz/500ml skimmed milk black pepper 1228c inaka@tdl.comd 30 mins.e 30 mins.f Mediumg Mediumm Recipe: Cheese and Onion Bread Bake Ingredients: 1 tbsp corn oil 1 large onion, finely chopped 1/2tsp thyme 4 1/2oz/125g reduced-fat Cheddar cheese, grated 3oz/75g Parmesan cheese, grated 1 dsp freshly chopped chives 8 medium slices of wholemeal bread, crusts removed 3 medium eggs 18 fl oz/500ml skimmed milk black pepper Method: 1. Preheat the oven to 100C/375F/Gas mark 5 and brush an oblong baking dish with a little oil. 2. Heat the remaining oil in a frying pan and fry the o /125g reduced-fat Cheddar cheese, grated 3oz/75g Parmesan cheese, grated 1 dsp freshly chopped chives chili juices bubble thickly through slits, covering edges of crust with foil if browning too quickly, about 1 hour 10 minutes. Cool pie 3 hours. Serve with ice cream. Filling: 5 pounds medium peaches, peeled, pitted, sliced 3/4 cup sugar 1/4 cup all purpose flour 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cardamom 1/8 teaspoon ground nutmeg Vanilla ice cream American Crust 2 1/3 cups all purpose flour 1 tablespoon sugar 1 teaspoon salt 3/4 cup (1 1/2 stick) chilled unsalted butter, cut into pieces 1/4 cup chilled solid vegetable shortening, cut into pieces 1 teaspoon distilled white vinegar 6 tablespoons (about) ice water Filling: 5 pounds medium peaches, peeled, pitted, sliced 3/4 cup sugar 1/4 cup all purpose flour 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cardamom 1/8 teaspoon ground nutmeg Vanilla ice cream For crust: Combine flour, sugar and salt in large bowl. Add butter and shortening; using fingertips, rub in until mixture resembles coarse meal. Add vinegar. Using fork, mix in enough water to form moist clumps. Gather dough into ball; divide dough into 2 equal portions. Flatten each portion into disk. Wrap each in plastic; chill 45 minutes. (Can be made 2 days ahead. Keep refrigerated. Soften slightly at room temperature before rolling out.) For filling: Preheat oven to 400 F. Combine pe aches, sugar, flour and spices in large bowl; toss to mix well. Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie plate. Transfer peaches to crust, mounding in center. Roll out second dough disk to 13-inch round. Roll up dough on rolling pin and unroll atop peaches. Trim edges of both crusts to 3/4-inch overhang. Fold edges over; press to seal. Crimp edges. Cut 6 slits in top crust to allow steam to escape. Bake pie until crust is golden and a`,Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup 1228c inaka@tdl.comd 1 hr & 30 mins.e 30 mins.f Mediumg Highm Recipe: Rasagolla Ingredients: Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup Method: Bring one gallon of milk to a boil. When boiling add one cup of either whiter vinegar or lemon juice. Turn the stove off. Milk should separate into whey and curd. Pour into collander, leaving only the panir/curd. Leave curd in strainer until cold and dry. This will take at least an hour (you can leave it overnight). Place curd in food processor and process for one minute. It should be soft but not stic Indian` Tomatoes 2 Turmeric Powder 1/4 tsp. Tamcon (or tamarind paste) 1 1/2 tsp. Toor Daal 3/4 cup Ghee 1 tsp. Mustard seeds 1 tsp. Coriander leaves bunch a 1228c inaka@tdl.comd 20 mins.e 10 mins.f Rasam MasalaB SpicesC 4ighm dolmades pineapple pineapple banana fritters pineapple pineapple pineapple salsa pineapple upside crustacean biscuits pinto pinto cheese quesadillas piquant piquant chicken pistachios pistou chios achios potatoK potatoesE poulet poultry power prawn prawns press pressed prosciutto prunes pudding puffs pumpkin punishment puree purposeD quesadillas quiche quick radicchio raisin ramerino In a small bowl sift together the flour, the baking powder, the granulated sugar, the ginger, and a pinch of salt. In a bowl combine well the pineapple, the banana, the milk, and the egg, add the flour mixture, and stir the batter until it is combined. In a kettle heat 1 1/2 inches of the oil until it registers 375 F. on a deep-fat thermometer, drop the batter by tablespoonfuls into the oil in batches, and fry the fritters, turning them, for 1 to 1 1/2 minutes, or until they are golden. TrBlansfer the fritters with slotted spoon to paper towels to drain and sift the confectioners' sugar over them. Gevegetable oil for deep-frying confectioners' sugar for dusting the fritters Makes about 22 fritters.K American 1 to 1 1/2 minutes, or until they are golden. TrBlansfer the fritters with slotted spoon to paper towels to drain and sift the confectioners' sugar over them. 3 lbs chicken wing drummettes Marinade: 1/4 cup coarsely chopped garlic roots and lower stems of one bunch cilantro, chopped (about 1 tbsp - shop for a bunch that still has some roots attached) 1 tsp ground turmeric 1 tsp curry powder 1.5 tsp ground dried chilis (cayenne or equivalent)1 tbsp sugar 1/4 tsp salt 3 tbsp thai fish sauce (filipino or vietnamese is ok) Basting liquid: 1/2 cup coconut milk (canned is ok) Garnish: cilantro sprigs (left over from making marinade) dippiB ng sauce (see recipe below). 1228c inaka@tdl.comd Overnighte 25 mins.f Mediumg Mediumm Thai Chicken Coconut SoupB SoupsC 3-4 cans coconut milk (make sure it's the unsweetened kind) 3 tblsp chopped scallions 1-3 tsp lemon grass cilantro (preferably fresh) tofu (cubed into smallish pieces) chicken also cubed to bite size. Pineapple Banana FrittersB DessertsC ManyD 1 1/3 cups all-purpose flour 1 1/2 teaspoons double-acting baking powder 3 tablespoons granulated sugar 1 teaspoon ground ginger 3/4 cup chopped fresh pineapple, drained 3/4 cup chopped banana 1/2 cup milk 1 large egg, beaten lightly large garlic cloves, minced 52 (about) grape leaves from jar (about two 2-pound jars) 1/4 cup fresh lemon juice Yogurt-Feta dip 1 cup plain yogurt (do not use low-fat or nonfat) 4 ounces feta cheese, crumbled 1 large gBAreen onion, cut into 1-inch pieces 1/4 teaspoon grated lemon peel Bon App April 1996 2 hrs & 30 mins.e 35 mins.f Highg Highm Pineapple Banana FrittersB DessertsC ManyD 1 1/3 cups all-purpose flour 1 1/2 teaspoons double-acting baking powder 3 tablespoons granulated sugar 1 teaspoon ground ginger 3/4 cup chopped fresh pineapple, drained 3/4 cup chopped banana 1/2 cup milk 1 large egg, beaten lightly 52 (about) grape leaves from jar (about two 2-pound jars) 1/4 cup fresh lemon juice Yogurt-Feta dip 1 cup plain yogurt (do not use low-fat or nonfat) 4 ounces feta cheese, crumbled 1 large green onion, cut into 1-inch pieces 1/4 teaspoon grated lemon peelK Greek 1 14 1/2ounce can diced tomatoes 1 cup long-grain white rice 1 cup thinly sliced green onions 1/2 cup (packed) finely chopped fresh mint (about 3 bunches) 1/2 cup (packed) finely chopped fresh dill (about 4 bunches) 1/2 cup pine nuts, toasted 1/3 cup extra-virgin olive oil 2 large garlic cloves, minced 52 (about) grape leaves from jar (about two 2-pound jars) 1/4 cup fresh lemon juice Yogurt-Feta dip 1 cup plain yogurt (do not use low-fat or nonfat) 4 ounces feta cheese, crumbled 1 large gBAreen onion, cut into 1-inch pieces 1/4 teaspoon grated lemon peel Bon App April 1996 2 hrs & 30 mins.e 35 mins.f Highg Highm Drain any liquid r ven, seam side down. Repeat with more leaves and rice mixture, layering dolmades when bottom of pot is filled. Pour lemon juice over dolmades. Cover with grape leaves (about 6). Add enough water to pot so that dolmades are almost covered. Place heatproof plate atop dolmades to weigh down. Cover pot and bring to boil. Reduce heat to low; simmer until rice is tender almost all liquid is absorbed, about 35 minutes. Remove from heat; uncover. Allow dolmades to cool in pot. Drain any liquid r Temaining in pot. (Can be prepared 2 days ahead, Cover and chill.) Arrange dolmades on platter. Serve with Yogurt-Feta dip. Yogurt-Feta dip: Place all ingredients in processor and puree until almost smooth. Season with pepper. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.) Makes about 1 1/2 cups. Makes about 40 Mix together flour, egg, baking powder, cornstarch and 1 cup water. Let stand 10 minutes. Add 10 tblsp oil and let stand another 20 minutes. Cut fish to pieces and dust with cornstarch. Then dip fish into dough and fry in hot oil. Turn fish very cautiously when the color starts to change. Remove fish pieces when slightly brown. Let cool 5 minutes. Now fry again in hot oil until the pieces are golden brown. Place further ingredients in a saucepan and bring to the boil, stirring constantlyB8. Add the fish pieces and simmer, covered, for 5 minutes Further Ingredients: 7 oz canned pineapple pieces 3/4 cup syrup from canned pineapple 1 tblsp cornstarch 2 tblsp vinegar 1 tblsp soy sauce 2 tblsp sugar green tops of 2 scallions Chinese Gourmet May 1991 25 mins.e 2 minsf Highg Highm Recipe: Pineapple Banana Fritters Ingredients: 1 1/3 cups all-purpose flour 1 1/2 teaspoons double-acting baking powder 3 tablespoons granulated sugar 1 teaspoon ground ginger 3/4 cup chopped fresh pineapple, drained 3/4 cup chopped banana 1/2 cup milk 1 large egg, beaten lightly vegetable oil for deep-frying confectioners' sugar for dusting the fritters Makes about 22 fritters. Method: In a small bowl sift together the flour, the baking powder, the granulated sugar, the ginger, and ed sugar 1 teaspoon ground ginger 3/4 cup chopped fresh pineapple, drained 3/4 cup chopped banana 1/2 cup milk 1 large egg, beaten lightly vegetable oil for deep-frying confectioners' sugar for dusting the fritters Makes about 22 fritters. Method: In a small bowl sift together the flour, the baking powder, the granulated sugar, the ginger, and 1/2 medium pineapple, peeled, cored and cut into 1/2 inch dice, juices reserved 1 small red bell pepper, cut into 1/2 inch dice 3 medium green onions, minced 1 serrano chili, seeded and minced 1 1/2-inch piece fresh ginger, peeled and minced 1 tblsp fresh lime juice 1/8 tsp salt Mix all ingredients including reserved pineapple juices in medium bowl. Cover and let stand at least 1 hour at room temperature. Mexican 1/2 medium pineapple, peeled, cored and cut into 1/2 inch dice, juices reserved 1 small red bell pepper, cut into 1/2 inch dice 3 medium green onions, minced 1 serrano chili, seeded and minced 1 1/2-inch piece fresh ginger, peeled and minced 1 tblsp fresh lime juice 1/8 tsp salt 1228c inaka@tdl.comd 1 hr & 30 mins.e Nonef Pineapple Upside Down CakeB CakesC st 1 hour at room temperature. Mexican temperature. 1228c inaka@tdl.comd 20 mins.e 20 mins.f Mediumg Highm Recipe: Pineapple Fish Ingredients: ca.1 lb fish Dough: 12 oz flour 1 egg 2 tblsp baking powder 3 1/2 tblsp cornstarch 1 tsp salt 1 cup water flour to dust oil to fry and for the dough Further Ingredients: 7 oz canned pineapple pieces 3/4 cup syrup from canned pineapple 1 tblsp cornstarch 2 tblsp vinegar 1 tblsp soy sauce 2 tblsp sugar green tops of 2 scallions Method: Mix together flour, egg, baking powder, cornstarch and 1 cup water. Let stand 10 minutes. Add 10 tblsp oil and let sta oil to fry and for the dough Further Ingredients: 7 oz canned pineapple pieces 3/4 cup syrup from canned pineapple 1 tblsp cornstarch 2 tblsp vinegar 1 tblsp soy sauce 2 tblsp sugar green tops of 2 scallions Method: Mix together flour, egg, baking powder, cornstarch and 1 cup water. Let stand 10 minutes. Add 10 tblsp oil and let sta SalsaB SaucesC margarine cucumber cucumber diced stick butter stick butter margarine melted stick unsalted butter temperature freshly grated horseradishM all-purpose flour azuki beans boiling water brandy water bread crumbs brown sugar butter utter butter Soak dried tomatoes for 30 minutes (or until soft) in boiling water. Drain and reserve soaking water. Combine rest of ingredients in a food processor or osterizer. Add the soaking water as you process really well until the mixture is the right consistency to drizzle and the sun-dried tomatoes are really broken up well. Arrange rounds of toasted baguettes on a platter and drizzle the tomato mixture over the tops. Serve as hors'd'ouvres or side dish. American 1 c boiling water 10 dried tomatoes 1 t drained capers juice of one fresh lemon or lime 1 t olive oil (or more if you prefer) 1/2 t salt (or more to taste )pepper to taste loaf of french baguette bread sliced 3/4-1thick and toasted under broiler, or in toaster oven 1228c inaka@tdl.comd 1 Houre 5 mins.f light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Add the flour mixture alternately in batches with the milk,beginning and ending with the flour mixture and beating well after each addition. Pour the batter into the pan, spreading it evenly, and bake the cake in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge, and inveClrt the cake onto a plate. Serve the cake warm or at room temperature with the whipped cream or the ice cream G6whipped cream or vanilla ice cream as an accompanimentK American fter each addition. Pour the batter into the pan, spreading it evenly, and bake the cake in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge, and inve drained drained squeezed paper towels dream sambal sambar sambar masala sandwich sandwiches sangrita sangrita sanjiv sardinesY sashlyk sashlyk grilled satan's satan's fantasy chili satay satay satay satay sauce sauceD sauce bearnaise sauce demi-glace sauce italian dishes sauce hollandaise daise onion pieces onion onion onion quartered onion Combine first 6 ingredients in processor. Process until very chunky puree forms. Transfer to bowl and season with salt and pepper. Place one tortilla on work surface. Spread with 1/3 of the bean mixture. Top with 1/3 of the cheese, then another tortilla. Heat heavy medium skillet over medium heat. Brush with oil. Add quesadilla; cook until beans are heated and tortillas are brown, about 4 minutes per side. Repeat with remaining tortillas, beans and cheese. G=6 flour tortillas 4 ounces crumbled feta cheese vegetable oilK Mexican 1 1/2 15-16 ounce can pinto beans, drained and rinsed 3/4 cup chopped red onion 3/4 cup chopped fresh parsley 1 1/2 jalapeno peppers, seeded and minced 1 1/2 teaspoons chili powder 1/2 teaspoon cumin 6 flour tortillas 4 ounces crumbled feta cheese vegetable oil 1228c inaka@tdl.comd 25 mins.e 10 mins.f Mediumg Mediumm Piquant ChickenB PoultryC cream cheese softened active yeast active yeast tablespoon boursin cheese butterscotch pieces chocolate chips frozen chopped spinach instant chicken flavored broth lipton onion white yeast hidden valley ranch buttermilk recipe dressing bicarbonate ground cloves nutmeg pound bacond pound chicken pound chicken ground cloves nutmeg ground cloves nutmeg Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and italian seasoning. (Amounts will vary by the size batch you make, but a little goes a long way.) Serve hot. The Red Lobster manager's recipe is for a large quantity, so you'll have to reduce the ingredient quantities by the size batch you desire. Note: For a smaller batch I usually use 2 C. Bisquick, 1/2 cup cold water, and 3/4 c. grated cheddar which will yield about 12 biscuits.K American 25 mins.e 45 mins.f Highg Highm Pink Crustacean BiscuitsB Breads & MuffinsC month tabelspoons shortening boneless cubes 2/3/4 cloves garlic chinese-style sauce habanero jalapeno dried chillies anaheim cubanelle chiles substitute peppercorns pitted prunes anchovies small dried serrano other chilies spring-roll wrappersW skins strips strips strips strips strips wrappersW spring-roll wrappersW spring-roll wrappersW white peppercorns maitre'd sauce maitre'd sauce sauce gammon grated cheese 1 tablespoon coarsely grated fresh ginger 1 tablespoon chopped fresh basil OR 1 teaspoon dried 3/4 cup dry red wine 1 tablespoon soy sauce 1/2 teaspoon minced garlic (1 clove) 1 tablespoon brown sugar 4 boneless chicken breasts 2 tablespoons vegetable oil Combine ginger, basil, wine, soy sauce, garlic, and brown sugar. Heat oil in large skillet;\ saute chicken on both side until golden brown, about 8 minutes total. Spoon ginger mixture over chicken, reduce heat to simmer, and cover skillet. Cook about 4 minutes longer, turning once. American 1 tablespoon coarsely grated fresh ginger 1 tablespoon chopped fresh basil OR 1 teaspoon dried 3/4 cup dry red wine 1 tablespoon soy sauce 1/2 teaspoon minced garlic (1 clove) 1 tablespoon brown sugar 4 boneless chicken breasts 2 tablespoons vegetable oil 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumg Mediumm Piquant ChickenB PoultryC 1228c inaka@tdl.comd 25 mins.e 10 mins.f Mediumg Highm Recipe: Pink Crustacean Biscuits Ingredients: 1/4 ts Garlic salt or powder 1/4 tb Parsley flakes 1/4 ts Italian seasonings 1 lb Bisquick 8 3/4 oz Cold water 1/4 lb Cheddar cheese,-sharp,grated 1/8 c Butter or margarine Note: For a smaller batch I usually use 2 C. Bisquick, 1/2 cup cold water, and 3/4 c. grated cheddar which will yield about 12 biscuits. Method: Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 4 lb Cheddar cheese,-sharp,grated 1/8 c Butter or margarine Note: For a smaller batch I usually use 2 C. Bisquick, 1/2 cup cold water, and 3/4 c. grated cheddar which will yield about 12 biscuits. Method: Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for bread crisps herbs pizza pizza snacks pizza plain planksV planter's planter's punch plate sauce poached poached fruit grappa poblano poblano chipotle potatoes polish polish chops pomodoro ponderosa ponderosa steak marinade pongal popovers porkU bamboo shoots pumpkin burritos piccata roast roast tenderloin onion-apple cream tenderloins blackberry vinegar tenderloins guacamole mushrooms <4 boneless chicken breast halves 1/4 cup flour 3 tablespoons unsalted butter 1/2 cup finely chopped onion 2 cloves garlic, minced 1 1/2 tablespoons curry powder 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon pepper 2 1/2 tablespoons flour 1 tablespoon lime juice 1 can chicken broth hod: Put the cucumber in a serving bowl. Beat the yogurt and garlic together and season to taste with salt and black pepper. Stir in the mint. Pour the mixture over the c Yucumber. Garnish with sprigs of fresh mint (or sprinkle with crushed dried mint) and serve with pita bread Additional Notes: Recipe From: Arabian Night ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ until lightly browned. Additional Notes: Recipe From: Bruce Maxwell (Originally from the Southern Living Cookbook) --------------------- PriozhkiB Breads & MuffinsC esh ginger 1 tablespoon chopped fresh basil OR 1 teaspoon dried 3/4 cup dry red wine 1 tablespoon soy sauce 1/2 teaspoon minced garlic (1 clove) 1 tablespoon brown sugar 4 boneless chicken breasts 2 tablespoons vegetable oil Combine ginger, basil, wine, soy sauce, garlic, and brown sugar. Heat oil in large skillet;\ saute chicken on both side until golden brown, about 8 minutes total. Spoon ginger mixture over chicken, reduce heat to simmer, and cover skillet. Cook about 4 minutes longer, turning once. American 1 tablespoon coarsely grated fresh ginger 1 tablespoon chopped fresh basil OR 1 teaspoon dried 3/4 cup dry red wine 1 tablespoon soy sauce 1/2 teaspoon minced garlic (1 clove) 1 tablespoon brown sugar 4 boneless chicken breasts 2 tablespoons vegetable oil 1228c inaka@cap.or.jpd 15 mins.e 10 mins.f Mediumg Mediumm PriozhkiB Breads & MuffinsC uffins 1228c inaka@tdl.comd 25 mins.e 10 mins.f Highg Highm Recipe: Pita Crisps with Herbs Ingredients: 1/4 cup finely chopped green onions 1/2 tsp pickling (coarse) salt 1/4 tsp freshly ground black pepper 1/2 cup finely chopped fresh parsley 2 tsp chopped fresh oregano OR 1/4 tsp dried 1 tbsp chopped freshbasil OR 1/4 tsp dried 1 cup unsalted butter, softened 9 (about 7-inch) pita bread, each pita cut into eighths. Method: Combine green onions, salt, pepper, parsley, oregano and basil; mix intobutter. Taste for seasonings. Spread ea ch pita piece with herb butter and place on baking sheets. Bake at 357o F for five to ten minutes or until golden and crisped. Cool on baking racks before serving. Makes 72 pita crisps. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Crust:Sprinkle yeast over water, add sugar. When bubbly, add oil, salt, and flour. Knead into a smooth dough--adding more flour if necessary. Put in greased bowl, cover, and let rise in warm place for 1 hour. Punch down and press onto lightly greased 16" pizza pan. Preheat oven to 500. Brush dough with olive oil, prick with a fork, and bake 5 minutes. Spread sauce, 16 oz. shredded mozzarella cheese, and toppings on top and bake for 10 minutes. Sauce:Fry onion in a little oil. Add tomBoatoes, paste, and spices. If using canned tomatoes, process in blender. Cook sauce until thick, about 1 hour. Sauce: 1 medium onion, chopped 5 medium tomatoes, chopped OR 16-oz can tomatoes, undrained 2-3 teaspoons sugar 1 6-oz. can tomato paste 1/2 teaspoon salt 1/4 teaspoon basil 1/4 teaspoon oregano 1/4 teaspoon pepper American For the dough 2 2/3 cups all-purpose flour 1/2 teaspoon double-acting baking powder 1/2 teaspoon salt 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits 2 large egg yolks 1/2 cup sour cream 1 tablespoon cold water if necessary Make the dough: In a food processor blend together the flour, the baking powder, the salt, and the butter until the mixture resembles meal. In a small bowl whisk together the egg yolks and the sour cream, add the sour cream mixture to the flour mixture, and blend the mixture until it just forms a dough, adding the water if the dough seems dry. Divide the dough into fourths, form each fourth into a flattened round, and chill the dough, each round wrapped well in wax paper, for 1 hour or ove getable oil 3 cups chopped cabbage 3 tablespoons sour cream 2 tablespoons water if necessary 3 tablespoons finel pieces wrapped and chilled, and with a 3-inch cutter cut out rounds. Brus &`O 2 tsp. dry yeast 1 cup warm water 3 cups flour 1 tsp. salt 1228c inaka@tdl.comd 3 hrse 10 mins.f Mediumg Mediumm Recipe: Pita Bread Ingredients: 2 tsp. dry yeast 1 cup warm water 3 cups flour 1 tsp. salt Method: Dissolve the yeast in 1 cup warm water. Sift together the flour and salt and mix the yeast and water. Work the mixture into a dough and knead for several minutes. Cover the dough with a damp cloth and let rise in a warm place for 3 hours. Preheat oven to 350 degrees. Divide the dough into 6 equal portions and roll into balls. With either your hand or a rolling pin, pa Ht and press each ball of dough into a 5-inch circle about 1/2-inch thick. Place on an ungreased baking sheet and bake for 10 minutes, or until the pita are light golden brown. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ out rounds. Brus rnight. Make the filling: Peel the potatoes, cut them into 3/4-inch pieces, and in a steamer set over boiling water steam them, covered for 12 to 15 minutes, or until they are very tender. Force the potatoes through a ricer or food mill into a bowl and stir in 1 tablespoon of the butter. In a heavy saucepan cook the onion and the caraway seeds in the remaining 1 tablespoon butter and the oil over moderate heat, stirring, until the onion is golden, add the cabbage, and cook the mixture, sti rring, for 5 minutes. Cook the mixture, covered, over moderately low heat, stirring occasionally, for 5 minutes more and stir it into the potato mixture with the sour cream, the water if the mixture is too thick, the dill, and salt and pepper to taste. The filling may be made 1 day in advance and kept covered and chilled. On a lightly floured surface roll out 1 piece of the dough 1/8 inch thick, keeping the remaining pieces wrapped and chilled, and with a 3-inch cutter cut out rounds. Brus h each round with some of the egg wash, put 2 level teaspoons of the filling on one half of each round, and fold the dough over the filling to form a half-moon, pressing the edges together firmly to seal them and crimping them with a fork. Gather the scraps of dough, reroll them, and make more pirozhki with the remaining filling and dough and some of the remaining egg wash in the same manner. The pirozhki may be made up to this point 5 days in advance and kept frozen in plastic freeze bags 6. The pirozhki need not be thawed before baking. Arrange the pirozhki on lightly greased baking sheets and brush the tops with the remaining egg wash. Bake the pirozhki in preheated 350 F. oven for 25 to 30 minutes, or until they are golden, and serve them warm or at room temperature. Makes about 50 pirozhki. piece of the dough 1/8 inch thick, keeping the remaining pieces wrapped and chilled, and with a 3-inch cutter cut out rounds. Brus SFor the filling 3/4 pound russet (baking) potatoes 2 tablespoons unsalted butter 1 onion, chopped fine 3/4 teaspoon caraway seeds 1 tablespoon vegetable oil 3 cups chopped cabbage 3 tablespoons sour cream 2 tablespoons water if necessary 3 tablespoons finely chopped fresh dill an egg wash made by beating 1 large egg with 1 teaspoon water Russian For the dough 2 2/3 cups all-purpose flour 1/2 teaspoon double-acting baking powder 1/2 teaspoon salt 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits 2 large egg yolks 1/2 cup sour cream 1 tablespoon cold water if necessary For the filling 3/4 pound russet (baking) potatoes 2 tablespoons unsalted butter 1 onion, chopped fine 3/4 teaspoon caraway seeds 1 tablespoon vegetable oil 3 cups chopped cabbage 3 tablespoons sour cream 2 tablespoons water if necessary 3 tablespoons finel pieces wrapped and chilled, and with a 3-inch cutter cut out rounds. Brus teaspoon teaspoon dried oregano teaspoon dried oregano crumbled teaspoon dried thyme teaspoon dried thyme crumbledU teaspoon mustardq teaspoon leavesT teaspoon thyme teaspoon paprika chili powder teaspoon pepper garlic powder teaspoon fresh thyme teaspoon freshly ground black peppero teaspoon freshly ground pepper teaspoon garlic powder teaspoon grated lemon teaspoon ground allspice teaspoon ground cayenne pepper teaspoon ground cinnamon teaspoon ground cloveso teaspoon ground cumin teaspoon ground ginger teaspoon ground teaspoon ground nutmeg teaspoon horseradish teaspoon marjoram teaspoon minced garlic clove teaspoon minced garlic clove vegetable vegetable brushing eggplant vegetable brushing tortillas chopped cabbage cooked water cooked garbanzo beans reserved liquid cooked beans cooked cooked sliced chicken cornflakes crushed cream currants breadcrumbso february february fisher flavors flavourings florida fraga franey drexel winning recipe freenet drexel winning recipe freenet recipe freenet 1/2 lb. Italian Sausage 1 T. Crushed Oregano 1 Clove Garlic, minced 1 Package refrigerated biscuits Tomato Paste 1 C. Shredded Sharp Process Cheese 1/4 C. Grated Parmesan Cheese Olive Slicesa 1228c inaka@tdl.comd 25 mins.e 10 mins.f Mediumg Mediumm Recipe: Pizza Snacks Ingredients: 1/2 lb. Italian Sausage 1 T. Crushed Oregano 1 Clove Garlic, minced 1 Package refrigerated biscuits Tomato Paste 1 C. Shredded Sharp Process Cheese 1/4 C. Grated Parmesan Cheese Olive Slices Method: Brown sausage; drain. Add oregano and garlic. On greased baking sheet, flatten biscuits to 4 inch circles with floured custard cup; leave rim. Fill with tomato paste and sausage. Sprinkle with cheeses. Bake at 425 for about 10 minutes. Trim with oli ve slices Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ maraschino liquor mayonnaise melted bacon monosodium glutamate olive orgeat syrup paprika parsley chopped peanut butter/black paste plain flour stock prepared mustard vinegar rose's juice rosemary leaves sesame sesame sliced green onion \Crust: 1 1/4 cups water 1 pkg (1/4 oz.) dry yeast 1 teaspoon sugar 3 tablespoons vegetable oil 1 teaspoon salt 3 1/2 cups bread flour Sauce: 1 medium onion, chopped 5 medium tomatoes, chopped OR 16-oz can tomatoes, undrained 2-3 teaspoons sugar 1 6-oz. can tomato paste 1/2 teaspoon salt 1/4 teaspoon basil 1/4 teaspoon oregano 1/4 teaspoon pepper 1228c inaka@tdl.comd 1 Houre 20 mins.f Mediumg Mediumm Recipe: Pizza Ingredients: Crust: 1 1/4 cups water 1 pkg (1/4 oz.) dry yeast 1 teaspoon sugar 3 tablespoons vegetable oil 1 teaspoon salt 3 1/2 cups bread flour Sauce: 1 medium onion, chopped 5 medium tomatoes, chopped OR 16-oz can tomatoes, undrained 2-3 teaspoons sugar 1 6-oz. can tomato paste 1/2 teaspoon salt 1/4 teaspoon basil 1/4 teaspoon oregano 1/4 teaspoon pepper Method: Crust:Sprinkle yeast over water, add sugar. When bubbly, add oil, salt, and flour. Knead into a smooth d Olive SlicesK AmericanL black black black olives sugar[ ounces lasagne noodles about chopped walnutsc pasta shapes shells bow-ties spaghetti cooked buttered chili powder light cumin unbaked shell butter flour semisweet chocolate semisweet chocolate misweet chocolate olate 1228c inaka@tdl.comd 20 mins.e 20 mins.f Mediumg Mediumm Recipe: Pizza Soup Ingredients: 3/4 cup risotto, uncooked 3/4 cup chopped onion 1 cup sliced mushrooms 1/4 cup chopped green pepper 2 cloves garlic, minced 2 teaspoons olive oil 2 cups beef broth 2 cups tomato sauce 2 teaspoons dried basil 1 teaspoon oregano 2 ounces mozzarella, shredded Method: In a large pot cook macaroni about 10 minutes, or until tender; drain. Saute onion, mushrooms, green pepper and garlic in olive oil until onion is transparent. Add beef broth, tomato sauce, b ]asil, oregano, and cooked macaroni; simmer 10 minutes. Ladle into bowl and top each with mozzarella. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ h mozzarella. rinkle yeast over water, add sugar. When bubbly, add oil, salt, and flour. Knead into a smooth dough--adding more flour if necessary. Put in greased bowl, cover, and let rise in warm place for 1 hour. Punch down and press onto lightly greased 16" pizza pan. Preheat oven to 500. Brush dough with olive oil, prick with a fork, and bake 5 minutes. Spread sauce, 16 oz. shredded mozzarella cheese, and toppings on top and bake for 10 minutes. Sauce:Fry onion in a little oil. Add tomBoatoes, paste, and spices. If using canned tomatoes, process in blender. Cook sauce until thick, about 1 hour. Sauce: 1 medium onion, chopped 5 medium tomatoes, chopped OR 16-oz can tomatoes, undrained 2-3 teaspoons sugar 1 6-oz. can tomato paste 1/2 teaspoon salt 1/4 teaspoon basil 1/4 teaspoon oregano 1/4 teaspoon pepper American tomatoes tomatoes tomatoes large minced garlic garlic taste minced ginger minced onion minced parsleyC parsleyC minced onion minced parsleyC minced parsleyC bite-size bite-sized bitter bitters bittersweet blace blachan blackC tomato paste tomato puree tomato sauce tomato should peeled chopped tomato-based tomato-type tomatoe tomatoesF cherries cherryG chervil chestnuts chick chickenC 1 ounce dark rum 1 ounce light rum 1 ounce a ejo rum 1 ounce lime juice 1/2 ounce lemon juice 2 t. superfine sugar 3 ounces club soda 1 maraschino cherry 1 orange slice 1 pineapple wedge 1 lime wedgea 1228c inaka@tdl.comd 10 mins.e Nonef Noneg Recipe: Planter s Punch Ingredients: 1 ounce dark rum 1 ounce light rum 1 ounce a ejo rum 1 ounce lime juice 1/2 ounce lemon juice 2 t. superfine sugar 3 ounces club soda 1 maraschino cherry 1 orange slice 1 pineapple wedge 1 lime wedge Method: In a shaker half filled with ice cubes, combine the dark rum, light rum, a ejo rum, lime juice, lemon juice, and sugar. Shake well. Strain into a collins glass almost filled with ice cubes. Top the club soda and garnish with the cherry, oran ge slice, and pineapple and lime wedges. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ om: inaka@tdl.com or sherry)herry) d tips: I use a large oval china platter (like for a roast about 15 inches in length). I pretty much double the ingredients to make the presentation nice and generous. If I'm in a hurry, I buy ready-made guacamole instead of making my own (in this mix, it's hard to tell). I use refried beans instead of bean dip sometimes (takes about 1 1/2 cans). I use chopped green stuffed olives instead of ripe olives, because we like them better. Don't assume more than the proper proportion of souC r cream/mayo mixture is better...that layer will get too soft and the platter will get messy. This is a real crowd-pleaser and will serve as appetizer for about 10-15 people. inspired inspired manderain house resteraunt ireland inspired@ judd@ julia@ 1994@ magnifico mangia mavens@ march 1993@ maxwell@ originally@ prevent@ schererville@ straight@ recipe inspired pumpkin supreme natural@ theo's@ mins@ hour@ mins@ none@ mins@ mins@ mins@ hour@ medium ectric mixer on _LOW_ speed mash the pots gradually adding the reserved milk and the butter. When it is to the desire consitancy add the peppers and serve immediately. Mexican` 3 pounds red potatoes -- cut in quarters 1 whole chipotle pepper -- split 2 quarts milk 2 teaspoons salt 1 large poblano chile 6 tablespoons unsalted butter inaka@tdl.com 30 mins.e 20 mins.f Mediumg Mediumm Recipe: Poblano And Chipotle Potatoes Ingredients: 3 pounds red potatoes -- cut in quarters 1 whole chipotle pepper -- split 2 quarts milk 2 teaspoons salt 1 large poblano chile 6 tablespoons unsalted butter Method: 1)_ split chipolte perre and remove seeds. 2)_ in large saucepan cover "pots" and chipotle with the milk and add 2 teaspoons salt and bring to a boil then lower heat and simmer for 20 minutes. 3)_ Drain, reserving 1-1/2 cups of the milk. Finely chop the chipotle pepper. 2 Anjou pears lemon juice 2 cups water 1/2 cup sugar cinnamon stick, cracked 4 whole cloves 2 julienne strips lemon zest 2/3 cup dried apricots 1 cup raisins 4 to 6 tablespoons grappa(unaged Italian brandy), or to tastea 1228c inaka@tdl.comd 15 mins.e 20 mins.f Mediumg Highm Recipe: Poached Fruit In Grappa Ingredients: 2 Anjou pears lemon juice 2 cups water 1/2 cup sugar cinnamon stick, cracked 4 whole cloves 2 julienne strips lemon zest 2/3 cup dried apricots 1 cup raisins 4 to 6 tablespoons grappa(unaged Italian brandy), or to taste Method: Peel, quarter, and core the pears, then sprinkle them with the lemon juice. In a saucepan or shallow skillet, combine the water, sugar, cinnamon stick, cloves, and lemon zest. Bring the mixture to a boil, then red While potaoes are boiling roast poblano over gas flame till black outside. then place in a paper bag to steam for 5 minutes. peel, discard stem, ribs and seeds. and dice to 1/3 inch pieces. 5)_ Using a hand masher or el ginger candy Polish` 4 loin pork chops 3 tablespoons chopped onion 1 cup tomato sauce 1/2 cup sour cream 1 small dill pickle, chopped 3 tablespoons dry sherry salt and pepper inaka@tdl.com 20 mins.e 25 mins.f Highg Highm Recipe: Polish Pork Chops Ingredients: 4 loin pork chops 3 tablespoons chopped onion 1 cup tomato sauce 1/2 cup sour cream 1 small dill pickle, chopped 3 tablespoons dry sherry salt and pepper Method: In a lightly greased skillet, brown chops. Cover, reduce heat and cook until almost tender (about 20 minutes). Add onion, cook until pork is tender and onions soft (about 5 minutes). Add tomato sauce, sour cream, dill pickle, sherry, salt and pepper. DO NOT BOIL. Additional Notes (i Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Thai BBQ Chicken AppetizersB AppetizersC 3 lbs chicken wing drummettes Marinade: 1/4 cup coarsely chopped garlic roots and lower stems of one bunch cilantro, chopped (about 1 tbsp - shop for a bunch that still has some roots attached) 1 tsp ground turmeric Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce. '1 tsp curry powder 1.5 tsp ground dried chilis (cayenne or equivalent)1 tbsp sugar 1/4 tsp salt 3 tbsp thai fish sauce (filipino or vietnamese is ok) Basting liquid: 1/2 cup coconut milk (canned is ok) Garnish: cilantro sprigs (left over from making marinade) dipping sauce (see recipe below). owl, stirring until the sugar is dissolved. Chop the scallion. At the end of 45 minutes, the ribs should be tender and there should be very little liquid left in the pan. Turn the heat high and tumble the ribs a few times. Then give the sauce mixture a big stir and pour it over the meat; stir vigorously until it thickens and glazes the meat. Scatter in the chopped scallions, give the contents a few fast turns, and scrape the ribs and scallions into a hot serving dish - without the oil. Chinese ,1-1/2 lbs meaty spareribs 2 Tablespoons oil 4 quarter-sized slices peeled ginger 1 cup boiling water Sauce: 2 Tablespoons bean paste 2 Tablespoons dark soy sauce 2 Tablespoons dry sherry 2 tablespoons cider vinegar 2 Tablespoons sugar 2 teaspoons sesame oil 1 medium whole scallion, coarsely chopped 1228c inaka@tdl.comd 25 mins.e 45 mins.f Highg Highm Tabouleh Salad Sanjiv SinghB SaladsC minsK VPowder 1 Large Onion, cut into wedges PavlovaB DessertsC ApMeringue Shell: 2 egg whites 3/4 teaspoon vanilla 1/4 teaspoon cream of tartar 2/3 cup sugar (or less, to taste) l it masses. Roll out with xtra flour. Make rectangle. Fold in 3, sprinkling flour on each fold. Repeat 4 times in all. Wrap and rest in frig for 40 minutes. Then do 2 more rolls. Use for Pithiviers, Ham tart, Cheese canap s, etc. French`{6 1/2 Sticks butter chilled and diced 3 cups all purpose flour 1 cup cake flour 1 1/2 Teasp salt Chiiled water about 1 cup a 1228c Julia Childd 1 hr & 15 mins.e 10 mins.f Mediumg Mediumm PavlovaB DessertsC ApMeringue Shell: 2 egg whites 3/4 teaspoon vanilla 1/4 teaspoon cream of tartar 2/3 cup sugar (or less, to taste) 1228c inaka@tdl.comd 30 mins.e 15 mins.f Mediumg Mediumm Recipe: Spicy Broiled Shrimp With Pasta Ingredients: 1 lb medium size Shrimp (I used peeled, some may preferred unpeeled) 3 T butter 3 T olive oil (best quality you have) 3 cloves garlic, minced (more if preferred :) 1/2t ground white pepper 1/2t red pepper flakes 1/4t cayanne pepper 1/4t dried oregano (or 1/2 t fresh minced) 1/2 lemon - juice of 1/2C parmesean cheese 5 T italian bread crumbs (or bread crumbs with a little salt, pepper, oregano and basil added). 1/4C dl.comd 30 mins.e 15 mins.f Mediumg Mediumm Spicy Cashew ChickenB PoultryC pan, coating with the spiced oil. Add the lemon juice and keep tossing over the he stir well. When garlic looks cooked but not brown (3 minutes), add the shrimp. Toss the shrimp about in the pan, coating with the spiced oil. Add the lemon juice and keep tossing over the hee he inaka@tdl.com d Overnighte Nonef Recipe: Ponderosa Steak Marinade Ingredients: 1/2 Cup Catsup 1 Cup Corn oil 2 Cups Water 3 TBS Soy Sauce 1/4 Cup Lemon Juice 2 TBS Prepared Mustard 1/4 Cup Cider Vinegar 1 Tsp Coarse Pepper 1/2 tsp Salt 1 Tsp Garlic Powder 1 Large Onion, cut into wedges Method: Combine all ingredients. Submerge steaks or chops in marinade for 24 hours, refrigerated and covered. Drain well, broil as usual. This recipe Uis used by several restaurants to 'age' steaks and chops and give them that delicious flavor. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ hops and give them that delicious flavor. poultry pound pound pound power prawn prawns press pretzels prince prince wales ketchup priozhki prosciuittowrapped prosciuittowrapped scampi prune prune chocolate bread prune pudding pastry pastry raspberries puffs pumpkin bread pumpkin bread muffins pumpkin dutch apple pumpkin soupe potiron punch punishment puree purposeD queen queen chilis cincinnati-style quemada quemada salsa quesadillas queso quiche quick quick pasta sauce quick fried cabbage radicchio raindrop minced Wwater water ounds spare water large chopped small water hopped horseradishM 3`A1 cup milk 2 eggs 1 cup flour 3/4 tsp salt 1 tblsp butter or oil 1228c inaka@tdl.comd 25 mins.e 55 mins.f Mediumg Highm Recipe: Popovers Ingredients: 1 cup milk 2 eggs 1 cup flour 3/4 tsp salt 1 tblsp butter or oil Method: Mix ingredients together, put in cupcake cups, popover pan, or pryex cups bake at 375 degrees F for for 40-45min. This recipe suggests that after 40mins, removing the popovers form the oven, cut a slit in each one to let the steam out the returning them too the oven for 10min or until tops are very firm and crisp brown. However, I prefer to have them on the softer side. AdditionalB Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ftware: http://www.tdl.com/~inaka/inakasoft/ bamboo shoots a 1228c inaka@tdl.comd 30 mins.e 1 hr & 15 mins.f Highg Medium 1/2 tsp. pepper corns 3/4 lb. of rice 2 large Bay laurel leaves 2 white onions chopped 3 Tbl. shortening (use corn peanut oil or lard). 1 large head of cabbage 1 bottle or pack of sauerkraut (Do not use canned)rinsed in coldwater.K Hungary 3/4 lb. ground pork (you can also make it with all ground beef) .3/4 lb. ground beef 1/2 lb. Hungarian sausage (or you can use mild Pepperoni it is close to the taste of Hungarian Paprika sausage) sliced in 1 inch chunks 2 raw eggs 2 tsp. salt 1 Tbl. paprika 1/2 tsp. pepper corns 3/4 lb. of rice 2 large Bay laurel leaves 2 white onions chopped 3 Tbl. shortening (use corn peanut oil or lard). 1 large head of cabbage 1 bottle or pack of sauerkraut (Do not use canned)rinsed in coldwater. 1228c inaka@tdl.comd 30 mins.e 1 hr & 30 mins.f Mediumg Mediumm Stuffed MushroomsB AppetizersC 9 covered, in the middle of a preheated 350 F. oven for 1 hour. Stir in the turnips and braise the stew, covered, for 20 minutes. Stir in the greens and the pumpkin and braise the stew, covered, for 25 to 30 minutes, or until the pumpkin is tender. Season the stew with salt and pepper and serve it with the rice. 4 cups chopped washed turnip greens or kale a 2-pound pumpkin (preferably a sugar pumpkin), seeded, reserving the seeds for toasting if desired, peeled, and cut into 1-inch pieces steamed rice as an accompanimentK American litre water 4 oz bamboo shoots a 1228c inaka@cap.or.jpd 30 mins.e 1 hr & 15 mins.f Highg Mediumm Pork And Pumpkin StewB StewsC 1/4 cup vegetable oil 2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces 2 onions, chopped 3 garlic cloves, minced a 14- to 16-ounce can tomatoes, including the juice 1 1/2 cups water 1 pound turnips, cut into 1-inch pieces Recipe: Pork And Bamboo Shoots Ingredients: 2 lb lean pork 1/4 cup soy sauce 1 tblsp sherry 1 tsp brown sugar 1 tsp ground ginger 1 litre water 4 oz bamboo shoots Method: Cut the pork into small cubes. Mix the soy sauce, sherry, sugar and ginger together, add to the pork, toss well and leave for 10 minutes. Put pork and flavourings in a large pan, add the water and bring gently to the boil, cover and simmer for 1 hour. Drain bamboo shoots and shred finely, add to th ye pan and simmer for 10 minutes. If wished, liquid may be thickened with 1 tablespoon cornstarch. mixed with a little cold water. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ white vinegar yogurt dashed sauce taste dashes tobasco sauce dashes worcestershire sauce pickles dried chili peppers whatever garlic cloves minced jalapeno peppers seeded minced whites yolks eggplants eggsN beaten large lightly beaten substitute equivalent beaters separated slightly beaten unbeatenL beaten eggslightly beaten firm-ripe peaches water fresh green chilis jalapeno diced firm-ripe peaches firm-ripe peaches large onion peeled diced large onion sliced large onion thinly sliced large onoin quartered large medium potatoes diced large small fillets salmon large poblano chile large onion diced small large tomato peeled seeded chopped large sliced onion large spaghetti squash spaghetti squash onion diced small inaka@tdl.com 45 mins.e 2 hrsf Mediumg Mediumm Recipe: Pork And Pumpkin Stew Ingredients: 1/4 cup vegetable oil 2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces 2 onions, chopped 3 garlic cloves, minced a 14- to 16-ounce can tomatoes, including the juice 1 1/2 cups water 1 pound turnips, cut into 1-inch pieces 4 cups chopped washed turnip greens or kale a 2-pound pumpkin (preferably a sugar pumpkin), seeded, reserving the seeds for toasting if desired, peeled, and cut into 1-inch pieces steamed rice as an accompaniment tablespoon oil 3 pounds pork, in 1-in. cubes 1 large onion, chopped 1 red bell pepper, diced 1 green bell pepper, diced 2 cloves garlic, minced 1 fresh (or 3 canned) jalapeno pepper, minced 1/2 teaspoon oregano Brown pork in oil. Add rest of ingredients EXCEPT GREEN CHILIES and cook for 1 to 1 1/2 hours. Add green chilies before serving. Peel, quarter, and core the pears, then sprinkle them with the lemon juice. In a saucepan or shallow skillet, combine the water, sugar, cinnamon stick, cloves, and lemon zest. Bring the mixture to a boil, then reduce the heat and simmer the syrup, stirring occasionally, for 5 minutes, or until it is clear. Add the pears, cover with a round of wax paper, and cook at a bare simmer, turning from time to time, for 5 minutes. Add the apricots and raisins and simmer the fruit, covered, for 10 m 5inutes more, or until the pears are just tender. Using a slotted spoon, transfer the fruit to a serving dish. Strain the poaching broth into a small saucepan and reduce it to a 1 cup over high heat. Stir in the grappa. Pour the syrup over the fruit and let it cool. Serve warm or chilled. Gd2/3 cup dried apricots 1 cup raisins 4 to 6 tablespoons grappa(unaged Italian brandy), or to tasteK Pears 1.To make tomato sauce, heat the vegetable oil and butter in a saucepan and stir-fry the garlic, bacon and onion until the onion is tender. Add the carrot and celery and continue stir-frying until the vegetable pieces are all tender. 2.Sprinkle with the flour and stir-fry until the powdery taste is eliminated. Add the tomato, tomato puree and a dash of salt and pepper and bring to a boil quickly over high heat. Pour in the bouillon and cook over low heat for approx. 30 minutes. 3.Pass thro ugh a colander and sprinkle with salt and pepper to taste. 4.Cut the strings of the pork and sprinkle with salt and pepper on both sides. Dip first in the grated cheese, then in the flour and finally in the egg. Heat the vegetable oil and butter in a frying pan and fry the pork over medium heat until both sides are golden brown. (Keep in mind that it quickly browns. Turn over as soon as the sizzling sound stops and remove from the heat quickly after the other side is likewise heated.) Barbeque Sauce IB BarbequeC ManyD 1/2 cup ketchup 3-ounce tomato paste 3/4 cup honey 3/4 teaspoon olive oil 1 teaspoon tabasco 1/2 teaspoon cayenne pepper 1/2 tablespoon Worcestershire sauce 1/2 tablespoon cocoa powder juice of 1/2 lemon AaMix together all of the above ingredients. Simmer 15 minutes, stirring occasionally. Serve hot. 1 teaspoon soy sauce 1/4 teaspoon black pepper 2 teaspoons curry powder 1/2 tablespoon paprika 1 clove garlic, crushed (or 1/4 teaspoon powder)K American \1/2 cup ketchup 3-ounce tomato paste 3/4 cup honey 3/4 teaspoon olive oil 1 teaspoon tabasco 1/2 teaspoon cayenne pepper 1/2 tablespoon Worcestershire sauce 1/2 tablespoon cocoa powder juice of 1/2 lemon 1 teaspoon soy sauce 1/4 teaspoon black pepper 2 teaspoons curry powder 1/2 tablespoon paprika 1 clove garlic, crushed (or 1/4 teaspoon powder) 1 3lb pork roast 1 package knorrs onion soup mix 1 cup white wine 2 bags or carrots peeled and cut into 2" pieces 7 potatoes peeled and cut into 2" cubes 1 carrot finely chopped 1 celery stalk finely chopped 1/2 green pepper finely chopped Preheat Oven to 400 Deg 1. Sautee chopped carrot, celery, onion, garlic and green pepper in butter for two minutes. Add mustard, cayanne pepper and a pinch of salt and pepper. Let cool. 2. Prepare the roast. Salt and pepper on all sides. Make tiny slits or pockets on side facing up. When the vegetable mixture is cool enough to handle, fill the little slits with the mixture. Any excess should be spread on top. 3. Follow the directions on the back the the onion soup mix for preparation Gg1/2 teaspoon cumin 1 tablespoon cider vinegar 1 1/2 teaspoons salt 2 4-ounce cans chopped green chiliesK Mexican =1 tablespoon oil 3 pounds pork, in 1-in. cubes 1 large onion, chopped 1 red bell pepper, diced 1 green bell pepper, diced 2 cloves garlic, minced 1 fresh (or 3 canned) jalapeno pepper, minced 1/2 teaspoon oregano 1/2 teaspoon cumin 1 tablespoon cider vinegar 1 1/2 teaspoons salt 2 4-ounce cans chopped green chilies 1228c inaka@tdl.comd 25 mins.e 1 hr & 30 mins.f Mediumg Highm Pork PiccataB PorkC Tomato sauce 30cc vegetable oil 10g butter 1/2 clove garlic, minced 20g bacon, cut into thin strips 50g onion, sliced 30g celery, sliced 50g carrot, cut into thin rectangles 2 Tbsp. flour 45 mins.e 2 hrsf Mediumg Mediumm Pork BurritosB PorkC THE STOCK Water alone is fine for this soup. 2 tablespoons butter 6 1/2 cups water 1 large white onion or 10 small leeks thinly sliced then chopped 1 bay leaf 5 branches lemon thyme or culinary thyme 1 1/2 pounds new potatoeswashed and roughly chopped 1 teaspoon salt 4 tablespoons olive oil 1 pound ripe tomatoes peeled seeded and finely chopped 1 cup basil leaves loosely packed Champagne vinegar or red wine vinegar to taste White or black pepper eliminating one cup of water and replacing with the wine. 4. Open the cooking bag on a roasting tray big enough to hold the roast and vegetables. Place the roast in the center of the bag and arrange the carrots and potatoes around the roast. 5. Pour the soup/wine mix into the bag with the roast and vegetable. Close the bag with the provided twist ties and poke four or five small holes in the top of the bag. 6. Cook until roast is done. Approximately 1.5-2 hours in a 400 deg oven. Gm1 small onion finely chopped 3 cloves garlic 1 tsp. dry mustang 1/2 tsp cayanne pepper Salt and Pepper ButterK American the center of the bag and arrange the carrots and potatoes around the roast. 5. Pour the soup/wine mix into the bag with the roast and vegetable. Close the bag with the provided twist ties and poke four or five small holes in the top of the bag. 6. Cook until roast is done. Approximately 1.5-2 hours in a 400 deg oven. 1 large bunch green onions with tops, chopped (1 Cup) 3 medium tomatoes, cored, halved, seeded and coarsely chopped (2 C.) 2 cans (3 1/2 oz. ea.) pitted ripe olives, drained, coarsely chopped 1 pkg. (8 oz.) sharp Cheddar cheese, shredded Large round tortilla chips Mexican 3 medium-size ripe avocados 2 T. lemon juice 1/2 tsp. salt 1/4 tsp. pepper 1 C. dairy sour cream 1/2 C. mayonnaise or salad dressing 1 pkg. (1/4 to 1 1/8 oz. taco seasoning mix (dry) 2 cans (10 1/2 oz. each) plain or jalapeno-flavored bean dip 1 large bunch green onions with tops, chopped (1 Cup) 3 medium tomatoes, cored, halved, seeded and coarsely chopped (2 C.) 2 cans (3 1/2 oz. ea.) pitted ripe olives, drained, coarsely chopped 1 pkg. (8 oz.) sharp Cheddar cheese, shreB Large round tortilla chips inaka@tdl.com 2 hrs & 30 mins.e Nonef Mediumg Mediumm 1228c inaka@tdl.comd 20 mins.e 1 hr & 45 mins.f Highg Highm Recipe: Pork Roast II Ingredients: 1 3lb pork roast 1 package knorrs onion soup mix 1 cup white wine 2 bags or carrots peeled and cut into 2" pieces 7 potatoes peeled and cut into 2" cubes 1 carrot finely chopped 1 celery stalk finely chopped 1/2 green pepper finely chopped 1 small onion finely chopped 3 cloves garlic 1 tsp. dry mustang 1/2 tsp cayanne pepper Salt and Pepper Butter Method: Preheat Oven to 400 Deg 1. Sautee chopped carrot, celery, onion, garlic and green pepper in but nd cut into 2" pieces 7 potatoes peeled and cut into 2" cubes 1 carrot finely chopped 1 celery stalk finely chopped 1/2 green pepper finely chopped 1 small onion finely chopped 3 cloves garlic 1 tsp. dry mustang 1/2 tsp cayanne pepper Salt and Pepper Butter Method: Preheat Oven to 400 Deg 1. Sautee chopped carrot, celery, onion, garlic and green pepper in but requently. American Cfur the tomato sauce on serving dishes and lay the pork over it. Garnish with the sauteed green beans. '2 tomatoes, parboiled, peeled, seeds removed, and chopped 200cc tomato puree Dash of salt and pepper 800cc bouillon 8 pieces pork fillet (sliced) Dash of salt and pepper 20g Parmesan cheese, grated Flour 3 eggs, beaten 1 Tbsp. vegetable oil 10g butter Green beans, boiled and sauteed with butter Italian Tomato sauce 30cc vegetable oil 10g butter 1/2 clove garlic, minced 20g bacon, cut into thin strips 50g onion, sliced 30g celery, sliced 50g carrot, cut into thin rectangles 2 Tbsp. flour 2 tomatoes, parboiled, peeled, seeds removed, and chopped 200cc tomato puree Dash of salt and pepper 800cc bouillon 8 pieces pork fillet (sliced) Dash of salt and pepper 20g Parmesan cheese, grated Flour 3 eggs, beaten 1 Tbsp. vegetable oil 10g butter Green beans, boiled and sauteed with butter 1228c inaka@tdl.com 225ml sauce fresh mushrooms about green walnuts large mushrooms ounces baked potatoes skin-on dicedw boneless/skinless chicken breast milwaukee whole small dried chili peppers sesame esame sesame sesame sesame sesame sesame sesame sesame sesame esame beansprouts flour strawberries other fruit leaves leaves garnish leaveschopped-and 1228c inaka@tdl.comd 30 mins.e 1 Hourf Highg Mediumm Recipe: Pork Tenderloin with Onion-Apple Cream Ingredients: 3/4 to 1-pound pork tenderloin 6 Tbls. cream (I've used soy milk since I never have cream on hand) 2 Tbls. cream sherry 1 tsp. Dijon mustard 1/2 tsp. prepared horseradish 1 Tbls. butter or margarine 1 large onion, thinly sliced 1 small golden Delicious apple, thinly sliced (I've used any variety of apple I have on hand) Salt and pepper Method: Put pork on a rack in a shallow roasting pan. Stir together cream, sherry, mustard ave cream on hand) 2 Tbls. cream sherry 1 tsp. Dijon mustard 1/2 tsp. prepared horseradish 1 Tbls. butter or margarine 1 large onion, thinly sliced 1 small golden Delicious apple, thinly sliced (I've used any variety of apple I have on hand) Salt and pepper Method: Put pork on a rack in a shallow roasting pan. Stir together cream, sherry, mustard heat, season to taste with salt and pepper. Pass the sauce at the table overnight varies 3 medium-size ripe avocados 2 T. lemon juice 1/2 tsp. salt 1/4 tsp. pepper 1 C. dairy sour cream 1/2 C. mayonnaise or salad dressing 1 pkg. (1/4 to 1 1/8 oz. taco seasoning mix (dry) 2 cans (10 1/2 oz. each) plain or jalapeno-flavored bean dip 1. Make guacamole: peel, pit and mash avocados in a medium bowl with lemon juice, salt and pepper. Combine sour cream, mayo and taco seasoning in a separate bowl. 2. Assembly: Spread bean dip on a large shallow serving platter. Top with guacamole. Layer on sour cream mixture. Sprinkle with onions, tomatoes and olives. Cover this with shredded cheese. Garnish with a dollop of sour cream. Chill for about 2 hours or until slightly firm. Serve chilled with tortilla chips. Hints an aki sauce 1/2 cup pineapple juice 3 minced garlic cloves a 1228c inaka@cap.or.jpd 2 hrs & 30 mins.e 20 mins.f Mediumm Tex-Mex DipB AppetizersC Put pork on a rack in a shallow roasting pan. Stir together cream, sherry, mustard and horseradish in a small bowl. Brush half of mixture over pork and roast uncovered at 325 degrees, brushing often with cream mixture, for 45 to 60 minutes or until pork meat is no longer pink in the center when slashed Melt butter in a wide frying pan over medium heat. Add onion and apple and cook, stirring often, until onion is soft (about 20 minutes). Transfer pork to a platter and keep warm. Pour paB n drippings and any remaining cream mixture into the onion mixture. Bring to a boil over high heat, season to taste with salt and pepper. Pass the sauce at the table 1 large onion, thinly sliced 1 small golden Delicious apple, thinly sliced (I've used any variety of apple I have on hand) Salt and pepperK American large rutabaga peeled chopped cabbage cappelletti tortellini raviolini carrots thickly sliced cooked chicken livers cooked shrimp fresh trimmed sliced bacon sliced small pieces pieces small pieces sliced small pieces bacon sliced small pieces small pieces small pieces sliced cubed potatoes cooked peeled diced potatoes quartered round longer version uncle ben's shrimp cleaned shelled smoked shanks large onion chopped spaghetti butter lemon litre chicken broth water french bread onion chopped medium onion chopped bread cubes bread cubes water water water 1/2 cup dry red or white wine 2 Tbls. vinegar (balsamic, red or white) 2 Tbls. olive oil 2 tsp. chopped fresh thyme (or 1/2 tsp. dried) 1/2 tsp. salt 1/4 tsp. fresh ground pepper 2 lb. pork tenderloins trimmed of visible fat Stir together wine, vinegar, oil, thyme, salt and pepper. Place tenderloins in a glass or porcelain dish or enameled baking pan just large enough to hold them in one layer. Pour wine mixture over pork, cover and refrigerate at for least 2 hours, turning occasionally. Place avocado meat in bowl and mash coarsely with a fork. Add the tomato, garlic and cilantro, then mix in the lime juice. Add tabasco sauce, jalapeno and salt and pepper to taste. Press a piece of plastic wrap directly Mediumm Pork Tenderloins With GuacamoleB PorkC Americanican Recipe: Prune Cake Ingredients: 1/2 C. Butter 2 1/2 C. Sifted Cake Flour 3/4 t. Baking Powder 1 t. Soda 1 t. Cinnamon 1/4 t. Salt 1 C. Cooked Prunes, (pitted and cut into small pieces) 1 1/2 C. Sugar 2 Eggs, well beaten 1 t. Cloves 1 t. Allspice 1 C. Sour cream, or sour milk Method: Sift flour, baking powder, salt, cloves, allspice and cinnamon. Cream butter well and add sugar and cream together. Add eggs, prune pulp. Add flour alternately with sour cream. (Alternately means start with dry ingredients and end with dry ingredients). Beat well. Bake in greased and floured 9 pans at 375 for 25-30 minutes. (Or 13x9x2 pans for 35-40 minutes). Frost with butter cream. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ I don't know if you think this is a recipe. I don't. I just started out with some soy sauce, vinegar and hot sauce. That got kind of boring, so I stuck the other stuff in American` Soy sauce (lots) Vinegar (plenty, but be careful) Sugar (just a touch) Sesame oil (very little) maybe some ginger hot sauce (whatever kind you like) garlic (of course) 1228c inaka@tdl.comd 5 mins.e Nonef Recipe: Pot Sticker Dipping Sauce Ingredients: Soy sauce (lots) Vinegar (plenty, but be careful) Sugar (just a touch) Sesame oil (very little) maybe some ginger hot sauce (whatever kind you like) garlic (of course) Method: I don't know if you think this is a recipe. I don't. I just started out with some soy sauce, vinegar and hot sauce. That got kind of boring, so I stuck the other stuff in Additional Notes (if any): Recipe From: inaka@tdl.com ----------------------------------- a few dashes of lai yu (chili oil) a tepid tequila teriyaki heads garlic garnish that's heads garlic garnish shiitakeU shiitake mushroom shimmering shitake shitake mushrooms soaked shitake mushrooms soaked shoots short short-grain shortbread shorteningZ shortning white pepper shots pepper white pepper dried oregano preferably mexican crumbled mustang mustard fenugreek fresh chopped fresh ground pepper fresh lemon juice fresh savory chopped freshly grated orange garlic minced garlic powder granulated garlic granulated sugar grated ginger ground black pepper ground cinnamon ground cinnamon garlic powder sherry sherry arlic powder sherry sherry garlic powder sherry sherry small artichoke hearts chopped small lettuce small onion small onion choppedP small onion chopped small onion chuncked small onion chunks small onion finely chopped small onion finely sliced small onion halved small onion sliced small onion sliced onion sliced sliced small onion minced small onion sliced inaka@tdl.com 2 hrs & 30 mins.e 25 mins.f Highg Mediumm Recipe: Pork Tenderloins With Guacamole Ingredients: 1/2 cup dry red or white wine 2 Tbls. vinegar (balsamic, red or white) 2 Tbls. olive oil 2 tsp. chopped fresh thyme (or 1/2 tsp. dried) 1/2 tsp. salt 1/4 tsp. fresh ground pepper 2 lb. pork tenderloins trimmed of visible fat 2 or 3 large ripe avocados 1 large ripe tomato peeled, seeded and chopped 2 Tbls. chopped fresh cilantro 2 Tbls. or more fresh lime juice 1/2 tsp. tabasco sauce 1 tsp. minced fresh jalapeno (optional) warm torti 1 lb lean pork 1 tblsp soy sauce 1 tblsp sherry 2 tblsp oil 4 oz fresh mushrooms 1 tsp cornstarch 1/4 cup stock or water sticker dipping sauce sticker dipping sauce sticker dipping sauce potatoK potato green salad potato cakes potato kibbeh potato potato krumpli leves potatoesE potatoes gratin potstickers ckers locarno style capretto locarnese potstickers stickers rnese potstickers tickers locarnese potstickers retto locarnese potstickers vegetable inaka@tdl.comd 5 mins.e Nonef Recipe: Pot Sticker Dipping Sauce II Ingredients: For a cup or so of sauce: 1 clove garlic a piece of ginger about as big as the end of your little finger 1/3 c rice vinegar 2/3 c soy sauce a few dashes of lai yu (chili oil) Method: Mince the garlic and ginger VERY fine. Combine w/ everything else. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~B;inaka/inakasoft/ ------------------------------------------ tdl.com/~inaka/inakasoft/ ses or sugar. It is darker and less salty than regular soy sauce. If you cannot find any, use regular soy sauce with a little bit of sugar. **To make hot Chinese` For a cup or so of sauce: 1 clove garlic a piece of ginger about as big as the end of your little finger 1/3 c rice vinegar 2/3 c soy sauce a few dashes of lai yu (chili oil) a Cut the pork in paper thin slices, addthe soy sauce and sherry. Toss well. Heat the oil and fry the meat over fierce heat, stirring all the time, for 2 minutes. Remove from the pan and keep hot. Wash and dry the mushrooms. Slice them thinly and fry quickly in the remaining fat. Add the meat again and mix well. Mix the cornflour (cornstarch) to a smooth paste with the stock or water, add to the pan and heat gently, stirring all the time, until slightly thickened. Chinese` 1 lb lean pork 1 tblsp soy sauce 1 tblsp sherry 2 tblsp oil 4 oz fresh mushrooms 1 tsp cornstarch 1/4 cup stock or water 1228c inaka@tdl.comd 30 mins.e 10 mins.f Mediumg Highm Pot Sticker Dipping SauceB SaucesC ManyD Soy sauce (lots) Vinegar (plenty, but be careful) Sugar (just a touch) Sesame oil (very little) maybe some ginger hot sauce (whatever kind you like) garlic (of course) rill and let rest 5 minutes before cuttin onto the surface of the guacamole and refrigerate until serving. Prepare a fire in a grill. Position oiled grill rack 4-6 inches above the fire. Remove the tenderloins from the marinade and pat them dry with paper towels. Reserve the marinade. Grill the pork for about 25 minutes, brushing the meat occasionally with the marinade and turning frequently so it browns evenly. It is done when a meat thermometer registers 160 F (70 C). Remove from grill and let rest 5 minutes before cuttinCHg into thin slices on the diagonal. Serve with guacamole and tortillas. 2 or 3 large ripe avocados 1 large ripe tomato peeled, seeded and chopped 2 Tbls. chopped fresh cilantro 2 Tbls. or more fresh lime juice 1/2 tsp. tabasco sauce 1 tsp. minced fresh jalapeno (optional) warm tortillasK American #A( the Williams-Sonoma cookbook "Grilling" 0/0/1 least leave leavesH oil, sprinkle a few drops of salt onto 1 teaspoon of ground red (cayenne) pepper (in a heatproof dish like Pyrex!) and set aside. Heat 1 tablesppon of cooking oil in a pan and pour it over the powder. This can also be purchased in Chinese groceries, but it isn't as good as home-made. Store extra hot oil in a clean jar. After it settles, the top layer is called hot oil and the bottom part is called hot oil paste. Chinese` 2 tablespoons dark soy sauce* 4 tablespoons water 1 teaspoon vinegar (white) 1 tablespoon chopped garlic 1/2 tablespoon minced FRESH ginger 1 teaspoon hot oil or hot oil paste** dash of white pepper 1228c inaka@tdl.comd 10 mins.e Nonef Potato And Green Bean SaladB SaladsC 1/2 pound green beans, cut into 2-inch lengths, steamed 2 large potatoes, cooked until just soft, peeled, cubed 2 scallions, sliced 2 tablespoons olive oil 2 tablespoons white wine vinegar 1 lb medium size Shrimp (I used peeled, some may preferred unpeeled) 3 T butter 3 T olive oil (best quality you have) 3 cloves garlic, minced (more if preferred :) 1/2t ground white pepper 1/2t red pepper flakes 1/4t cayanne pepper Melt butter with the olive oil in a saute pan that can be used under the broiler and that is large enough to hold the shrimp in a thin layer. When mixture is hot, add the garlic. Toss about and don't let it burn. While it cooks, add the white pepper, red pepper flakes, oregano and cayanne pepper, stir well. When garlic looks cooked but not brown (3 minutes), add the shrimp. Toss the shrimp about in the pan, coating with the spiced oil. Add the lemon juice and keep tossing over the he icy Broiled Shrimp With PastaB SeafoodC lack beans 1 jalapeno chile, minced 1 small chopped onion 1 Tbs fresh chopped garlic 1 C sour cream (or use yogurt) 1 tsp cumin salt, pepper to taste powder powder sugar onions onions choppedv onions finely choppedM onions thin-cut rings onions medium sliced onions peeled chopped onions quartered onions thinly slices green onions large avocados cognac teaspoons minced garlic lemon juice cloves garlic through garlic press ounce light ounces amarettoG ounces bean-thread noodlesW ounces blended whiskey ounces bourbon ounces cranberry juice ounces ounces heavy cream ounces irish whiskey ounces kahula ounces light cream irish whiskey ounces irish whiskey AoCombine beans, potatoes, and scallions. In a separate bowl, combine remaining ingredients and pour over salad. 1 large clove garlic, crushed 1 small red onion, thinly sliced into rings 1/2 teaspoon oregano 1/2 teaspoon salt 1/8 teaspoon pepperK French C1/2 pound green beans, cut into 2-inch lengths, steamed 2 large potatoes, cooked until just soft, peeled, cubed 2 scallions, sliced 2 tablespoons olive oil 2 tablespoons white wine vinegar 1 large clove garlic, crushed 1 small red onion, thinly sliced into rings 1/2 teaspoon oregano 1/2 teaspoon salt 1/8 teaspoon pepper 1228c inaka@tdl.comd 20 mins.e Nonef Potato CakesB PotatoesC 8Dh1 lb Cooked floury potatoes 1 t Salt 2 oz Butter, softened 4 T Self-raising flour 1 Butter for fillingF Mix, cook and serve.K Irish`i1 lb Cooked floury potatoes 1 t Salt 2 oz Butter, softened 4 T Self-raising flour 1 Butter for filling a 1228c inaka@tdl.com Preheat the oven to 500F. In a medium skillet, toast the cumin and coriander seeds over moderate heat until fragrant, 1 to 2 minutes. Immediately remove from heat. Grind to a powder in a spice grinder or food processor. Place the ancho, mulato and pasilla chiles on a baking sheet and toast them in the oven until fragrant and puffed up, about 2 minutes. Remove the stems and seeds and grind the chiles in a spice grinder or food processor until powdered. In a stockpot, combine the beef, bacon, ham and corn oil. Cook over moderate heat until the fat is rendered and the bacon is golden, about 20 minutes. Add the celery, ground chiles and ancho chile powder. Cook, stirring frequently, until the celery is softened and the chile powder is fragrant, about 10 minutes. Add the cayenne, bay leaves, pequin chile, jalapeno and serrono peppers, chipotle chiles, ham hock, tomatoes, tequila, stock, rosemary, sage and oregano. Simmer uncovered over low heat, stirring occasionally, ginger 15 mins.e 15 mins.f Mediumg Mediumm Recipe: Potato Cakes Ingredients: 1 lb Cooked floury potatoes 1 t Salt 2 oz Butter, softened 4 T Self-raising flour 1 Butter for filling Method: Mix, cook and serve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ sh the potatoes, mix in the flour, the burghul (after draining them and squeezing excees water out), the spices and the sauteed ingredients. Form into small patties, and fry them in olive oil over medium heat for approximately 20 minutes (until they are golden brown color). Eat. 1 pinch of cumin 1 pinch of Jawzet al Teeb spice (I do not know the English translation for this spice, I guess can be skipped) 150 g of olive oil or.jp 1228c inaka@tdl.comd Overnighte 6 hrsf Highg Highm Recipe: Ten Chile Chili Ingredients: 1/3 cup cumin seeds 2 tblsp coriander seeds 2 ancho chiles 2 mulato chiles 4 pasilla chiles 6 lb rimmed beef chuck, cut in 1 1/2 x 1/4 strips 1/2 lb thickly sliced lean bacon, cut crosswise into thin matchsticks 1/2 tsp rosemary 1 tsp crumbled sage 3/4 lb ham, finely diced 1 1/2 tblsp corn oil 3 lb large yellow Spanish onions, finely diced 3/4 cup diced celery 1 cup ground ancho chile powder 1/2 tsp cayenne pepper 5 bay leaves 1 pequin chile (optiona unces) chipotle chiles in adobo sauce, coarsely chopped 1 smoked ham hock 2 cans (24 ounces each) Italian peeled tomatoes 1/2 cup golden tequila 2 cups beef stock 1 tsp oregano 1228c inaka@tdl.comd Overnighte 6 hrsf Highg Highm Tequila SunriseB CocktailsC 1DA1 1/2 ounces tequila 4 ounces orange juice 2 teaspoons grenadineenne pepper 5 bay leaves 1 pequin chile (optional) 3 jalapeno peppers, seeded and mince Pour the tequila and orange juice into a collins glass almost filled with ice cubes. Stir well. Drop the grenadine into the center of the drink.K American`B1 1/2 ounces tequila 4 ounces orange juice 2 teaspoons grenadine 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Tequila Sunrise Ingredients: 1 1/2 ounces tequila 4 ounces orange juice 2 teaspoons grenadine Method: Pour the tequila and orange juice into a collins glass almost filled with ice cubes. Stir well. Drop the grenadine into the center of the drink. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ --------------------------B ---------------- dl.com/~inaka/inakasoft/ Japanese` 1 Cup Soy Sauce 1/4 Tsp Onion Powder 1/4 Cup Brown Sugar 2 TBS Lemon Juice 1/4 Tsp Garlic Powder 1 Tsp Ground Ginger a water water water quarts water alone tblsp butter tblsp chili powder tblsp chili powder tblspif desired tblsp olive tblsp white tblsp water tblsp sauce vinegar sesame sauce sugar tbs/60ml sauce tbs/60ml stock/broth water extra-virgin olive grated cheddar cheesex sauce taste teaspoons drained prepared horseradish teaspoons grated lemon thighs skinned lemon teaspoons drained prepared horseradish repared horseradish rained prepared horseradish taste sauce taste taste taste taste teaspoon worcestershire sauced estershire sauced rcestershire sauced worcestershire sauced worcestershire sauced cestershire sauced estershire sauced minsn about about weeks American` 6 strips bacon 3 baking potatoes, peeled and diced 2 stalks celery, chopped 1 medium onion, chopped 3 cups milk salt and pepper 1228c inaka@tdl.comd 25 mins.e 25 mins.f Highg Mediumm Recipe: Potato Soup Ingredients: 6 strips bacon 3 baking potatoes, peeled and diced 2 stalks celery, chopped 1 medium onion, chopped 3 cups milk salt and pepper Method: Fry bacon until crisp. Drain and reserve 2 teaspoons fat. Barely cover potatoes with water. Add celery and onion and 2 teaspoons bacon fat. Bring to a boil and cook until tender. Add milk and puree soup. Return to heat, add crumbled bacon and salt and pepper. Heat until warm. Additional Notes (if any): Recipe B From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ il warm. 1228c inaka@tdl.comd 25 mins.e 25 mins.f Mediumg Mediumm Recipe: Potato Soup (Krumpli leves) Ingredients: 1 small whole stalk of celery cut in small pieces about 2 cups 2 onions peeled and chopped 2 Tbls. chopped parsley leaves 3 Tbls. oil(I use corn or peanut oil) 5 medium potatos peeled and cut in small cubes 1 mild pepperoni sausage cut into 2 inch chunks (pepperoni is the closest to smoked Hungarian sausage) 1/4 tsp. black pepper corns 4 Bay leaves 2 quarts of water 3 Tbls. of good white vinegar 6 raw eggs 1/2 pint of sour cream 1 tsp. Sa Potatoes Au GratinB PotatoesC 4 tblsp butter 3 tblsp all-purpose flour 2 tsp salt 1 tsp black pepper 2 cups milk 5 large potatoes, peeled and sliced into medium-thin slices 2 onions, peeled and chopped 1-1/2 to 2 lbs * sharp cheddar cheese, cubed or sliced inaka@tdl.comd 2 hrs & 30 mins.e Nonef Mediumm Recipe: Teriyaki Marinade Ingredients: 1 Cup Soy Sauce 1/4 Tsp Onion Powder 1/4 Cup Brown Sugar 2 TBS Lemon Juice 1/4 Tsp Garlic Powder 1 Tsp Ground Ginger Method: Combine all ingredients in jar. Shake to mix well and dissolve sugar. Let stand at least one hour to allow flavors to blend. Pour over beef, steak, pork, chicken, or fish and let marinate for at least two hours. When broiling, brush meat, fish or fowl two or three times while cooking. This works excelle nt on shish-k-bobs as well! Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Japanese hish-k-bobs as well! Browned Beef PapazjanijaB BeefC 4DZ3 lbs. lean beef 6 onions 4 cloves garlic 20 peppercorns 2 bay leaves 2 T salt 1 c vinegar Cut meat into pieces. Heat 1/4 fat in a large cooking pot. Braise meat until brown. Add other ingredients and 2 c water. Cover and simmer until tender, about 2 hrs. Yugoslavian`[3 lbs. lean beef 6 onions 4 cloves garlic 20 peppercorns 2 bay leaves 2 T salt 1 c vinegar 1228c inaka@tdl.comd 20 mins.e 2 hrsf Highg Mediumm Recipe: Browned Beef Papazjanija Ingredients: 3 lbs. lean beef 6 onions 4 cloves garlic 20 peppercorns 2 bay leaves 2 T salt 1 c vinegar Method: Cut meat into pieces. Heat 1/4 fat in a large cooking pot. Braise meat until brown. Add other ingredients and 2 c water. Cover and simmer until tender, about 2 hrs. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ olive orange juice paprika hungarian kingred parmesan cheeseO parmesan cheese grated parsley chopped pickling lime[ plain yogurt plain yogurt low-fat nonfat tablespoons whole wheat flour pumpkin puree raisins raisins currants regular white mushrooms chopped finely riesling samneh semi-sweet chocolate chips semi-sweet chocolate morsels semi-sweet chocolate morsels ocolate morsels In soup pot saute celery and onions in oil until limp.Add to soup pot parsley potatos pepperoni chunks pepper corns Bay leaves and 2 quarts of water.Simmer slowly for at least one hour until potatos are soft.Add the 3 Tbls. of vinegar. Taste and if soup does not have enough salt add to taste. While soup is simmering break 6 raw eggs one egg at a time into the pot. Space them so they will cook to a firm stage without touching one another. Do not stir soup!Serve soup eggs and chunks of sausaBqge in each soup plate. Put a heaping tablespoon of sour cream in each plate. Serve with good bread. Yum! Serves6. 1/4 tsp. black pepper corns 4 Bay leaves 2 quarts of water 3 Tbls. of good white vinegar 6 raw eggs 1/2 pint of sour cream 1 tsp. Salt (celery and the vinegar are naturally salty)K Hungary baking soda@ coarse salt@ sherry@ maraschino liquor@ sauce@ tablespoons brown sugar@ tablespoons cornstarch@ tablespoons dijon mustard@ tablespoons flour@ tablespoons fresh rosemary@ tablespoons lemon juice@ tablespoons molasses@ tablespoons tabasco sauce leaves@ tablespoons tahini@ sauce@ garlic minced@ tblsp chopped green onion tops@ tblsp coriander seeds@ green onion tops@ baking bicarbonate butter melted butter margarine caraway seeds catsup chili powder chopped capers chopped fresh cilantro cinnamonN In a medium saucepan, melt butter and add flour, salt and pepper. Pour in the milk and stir frequently till thickened. Set aside. Preheat oven to 350 degrees. Lightly butter a large casserole (3-1/2 to 5 quart). Layer 1/4 of the potatoes, 1/4 of the onion, 1/4 of the cheese and sprinkle with salt and pepper. Repeat the next layer. Then, on top of the second layer, pour half the white sauce over (be a little reserved 'cuz you want the majority of the white sauce on top of the finishe d casserole). Then, again, repeat the next layer with potatoes, cheese, onion, salt and pepper. Repeat the final layer with same. Pour the remaining white sauce over the top, making sure you cover all. Sprinkle the final product with salt and pepper. Cover and bake 1 hour. Then, remove the cover and bake for another hour. Don't worry if it gets a little dark on top. For leftovers, I put some of the casserole in a microwaveable dish. Pour a little milk over and stir. Zap in the mic generic^ generous germany ghee/melted gigot gingerE rowave on high until heated through! * I prefer Tillamook medium sharp Cheddar cheese but I don't know what kind of cheese you can get where you are, but whatevr you do, DON'T use American or Velveeta! American` 4 tblsp butter 3 tblsp all-purpose flour 2 tsp salt 1 tsp black pepper 2 cups milk 5 large potatoes, peeled and sliced into medium-thin slices 2 onions, peeled and chopped 1-1/2 to 2 lbs * sharp cheddar cheese, cubed or sliced 1228c inaka@tdl.comd 30 mins.e 2 hrsf Highg Highm PotstickersB AppetizersC (Makes about 2 dozen) Dough 2 cups all-purpose flour 1/2 cup water Filling 1/2 lb ground pork 1/2 small Chinese (Napa) cabbage, cored and chopped1 green onion, coarsely chopped 2 thumb-sized slices fresh ginger, minced 2 water chestnuts, chopped leftovers, I put some of the casserole in a microwaveable dish. Pour a little milk over and stir. Zap in the mic syrupc szechuan szechwan f the heat.When cool put it in the fridge. This is a great sandwich spreadlike patewith lettuce and mayo. To dress it up for hors d'ouvres experiment with a bit of brandy sherryand capers - you get the idea! AJFrom: sylvia@itrc.on.ca (Sylvia Genders LeReverend)Sylvia Genders 8-) + Spread` 1/2 c. tahini 1/4 c. water 1-2 T. rice miso (to taste )black pepper to taste 1/2 t. onion powder 1/2 t. fines herbes From: sylvia@itrc.on.ca (Sylvia Genders LeReverend)Sylvia Genders 8-) +a 1228m 121129k 0/0/1 rSift the flour, baking powder and nutmeg into a mixing bowl. Cut the fat into the flour and rub it to a breadcrumb-like consistency. Mix in the sugar and dried fruit. Stir in the eggs, and sufficient cream or buttermilk to make a soft dough. Roll out to 1 inch thick, cut into 2 1/2-inch rounds. Cook on a warmed greased bakestone for about 15 minutes on each side. British` 8 oz Plain flour 2 t Baking powder 1/2 t Grated nutmeg 2 oz Butter 2 oz Lard 4 oz Soft brown sugar 4 oz Mixed dried fruit 2 Eggs, beaten 1/4 pt Cream, or buttermilk 1228c inaka@tdl.comd 15 mins.e 30 mins.f Mediumg Mediumm Ten Chile ChiliB StewsC ManyD 1/3 cup cumin seeds 2 tblsp coriander seeds 2 ancho chiles 2 mulato chiles 4 pasilla chiles 6 lb rimmed beef chuck, cut in 1 1/2 x 1/4 strips 1/2 lb thickly sliced lean bacon, cut crosswise into thin matchsticks 1/2 tsp rosemary 1 tsp crumbled sage r buttermilk a 1228m 1211121129123 1. In a bowl, combine flour and water, mixing to form a ball. Remove to a floured board and knead with your palm for about 3 minutes. Shape into a ball, cover with a damp towel, and let stand for about 10 minutes. 2. Make the filling by combining the Filling ingredients above. Refrigerate until ready to use. 3. To shape and assemble, knead dough for about 3 minutes. Roll into a cylinder that is about 1 inch in diameter. Cut off the ends, then cut into about 24 pieces, each about 3/4-inc h wide. With the cut side up, press the dough down with your palm to flatten. Use a rolling pin to make pancakes about 2 1/2-3 inches in diameter. (They get quite thin; that's what you want.) 4. Spoon 1 tablespoon of filling into the center of each pancake. Fold the dough over to make a half circle and pleat the edges firmly together. 5. To pan-fry, heat cast-iron or other heavy-bottom skillet over moderate heat. Add 3 Tbsp oil, swirling to coat bottom. (Watch out, it sizzles quite a bit well-washed small pickling cucumbers chops bermuda onion medium tomatoes chopped 16-oz tomatoes undrained garlic cloves^ ounces ounces grapefruit juice ounces pineapple juice ounces tomato juice ounces tonic water ounces tonic water ounces tonic water ounces tonic water pineapple juice pineapple juice about about about pound chicken about water about ounces about slices kaffir kahula kalamata kamaboko kampyo kampyo gourd shavings kappamaki kasseri tightly covered refrigerated until serving kellogg's kernelsC ketchup kibba kibbi kicks kidneyR kikommen chicken pieces whole chuck cubes cooked extra chili grind ground ground leaner better ground italian sausage ground coarse pre-cooked cubes ground mutton ground coarse cubed thick butterfly chops tenderloins trimmed visible strong white flour tomatoes boned chicken thighs breasts boneless roast breasts boneless roast breasts OUR. (I'm not sure what happens if the milk is last, but good ole ma was right about this recipe and you are welcome to experiement if you like.) Spray your baking dish with Pam. Bake for 75 minutes at 325 degrees. Foil pans work well. A bundt pan should be ok too, or any ring type pan. If you leave it in until it is done, the crust turns dark, and if you take it out when the crust is right, it isn't done {in the center}. A0Group 3: 1 cup buttermilk 1 tablespoon vanilla American` Group 1: 3 cubes of butter 3 cups of sugar 5 eggs Group 2: 3 cups of flour (unsifted) 1/4 tsp. baking soda 1/4 tsp. salt Group 3: 1 cup buttermilk 1 tablespoon vanillaa inaka@tdl.com 30 mins.e 1 hr & 15 mins.f Highg Highm Pound Cake IIB CakesC 6u do BE SURE THAT THE LAST THING YOU ADD IS THE FL 1228c inaka@tdl.comd 45 mins.e 10 mins.f Mediumg Mediumm Recipe: Potstickers Ingredients: (Makes about 2 dozen) Dough 2 cups all-purpose flour 1/2 cup water Filling 1/2 lb ground pork 1/2 small Chinese (Napa) cabbage, cored and chopped1 green onion, coarsely chopped 2 thumb-sized slices fresh ginger, minced 2 water chestnuts, chopped 1 tsp salt 1/2 tsp sugar pinch white pepper 1 tsp sesame oil 5 Tbsp vegetable oil 1 cup water Sauce hot chili oil red rice vinegar soy sauce Metho A|Group 1: 3 cubes of butter 3 cups of sugar 5 eggs Group 2: 3 cups of flour (unsifted) 1/4 tsp. baking soda 1/4 tsp. salt nd pleat the edges firmly together. 5. To pan-fry, heat cast-iron or other heavy-bottom skillet over moderate heat. Add 3 Tbsp oil, swirling to coat bottom. (Watch out, it sizzles quite a bit . Don't get burned!) When oil is hot, place potstickers, seam side up, in skillet and agitate (shake) for 30 seconds. Pour in water, cover, and gently boil over moderate heat for 7 to 8 minutes. When oil and water start to sizzle, add remaining 2 Tbsp oil. Tip skillet to distribute oil evenly; watch carefully (uncovered) to prevent sticking. When bottoms are brown (usually several minutes later), remove from heat and carefully lift out potstickers with spatula. 6. To serve, turn potstickeD rs over (dark side up) and arrange on serving platter. Combine chili oil, vinegar, and soy sauce in proportions to suit your taste and offer sauce for dipping. Alternatively, cut up a hot chili pepper into red rice vinegar. 1 tsp salt 1/2 tsp sugar pinch white pepper 1 tsp sesame oil 5 Tbsp vegetable oil 1 cup water Sauce hot chili oil red rice vinegar soy sauceK Chinese out quite nicely! Following t Preheat oven to 325 degrees Cream butter and sugar in a large mixing bowl. For best results let the butter soften.) When you have thoroughly creamed the butter and sugar, add the eggs, one at a time, stirring well. (Yes, stirring! Good ole ma didn't have an electric mixer or a Cuisinart.) In a separate bowl or mixing cup, mix the flour with the salt and baking soda. Put aside. In another mixing cup, mix the vanilla with the buttermilk. .Now you have three mixtures: the creamed butter/ sugar/egg, the flour and the buttermilk. .Alternatively add a little of the flour and buttermilk mixtures to the large mixing bowl containing the butter/sugar/eggs. Stir well each time before progressing to the next step It is better to add the ingredients in _small amounts, as this ensures a thorough mixing. The flour mixture can be stretched easily into 7 or 8 small portions, as can the buttermilk. But regardless of how many portions you do BE SURE THAT THE LAST THING YOU ADD IS THE FL pinch oregano pinch pineapple slice pineapple wedge cottage cheese cherry tomatoes fresh raspberries raspberries matoes cherry tomatoes To make the elderberry vinegar place 2 cups (1/2 liter) of stemmed elderberries in an ovenproof dish. Cover with vinegar.Cook in a 300F (150C) oven for 1 1/2 hours or until the berries burst. Let the mixture stand overnight then strain through a jelly bag.Place all the ingredients in an enameled or stainless-steel pan. Bring to a boil. Simmer gently until the anchovies are broken up Let cool; strain and bottle. Cork tightly. Refrigerate. Leave for two weeks before opening. the ketcBBhup will keep for about six months.Makes about 1 pint (1/2 liter). British` 2 1/2 cups (625 ml) elderberry vinegar 5 salt anchovies 3 tablespoons (45 ml) shallotsthinkly sliced 1 teaspoon (5 ml) whole cloves 1 teaspoon (5 ml) ground mace 1 teaspoon (5 ml) ground ginger 1 teaspoon (5 ml) grated nutmeg 1228c inaka@tdl.comd 2 weekse 1 hr & 30 mins.f Mediumm (5 ml) ground mace 1 teaspoon (5 ml) ground ginger 1 teaspoon (5 ml) grated nutmeg mins] ark, and if you take it out when the crust is right, it isn't done {in the center}. American LDU1 pound butter 1 pound conectionary sugar 6 eggs 3 cups flour 1 1/2 teaspoons vanilla Beat butter and conf. sugar until creamy. Add eggs one at a time, then flout and vanilla ... Beat well Bake in a greased tube pan ofr 1 1/4 hours or until done. Very easy and very good. Great with topping of fruit. American`V1 pound butter 1 pound conectionary sugar 6 eggs 3 cups flour 1 1/2 teaspoons vanilla 1228c inaka@tdl.comd 25 mins.e 1 hr & 15 mins.f Highg Highm Recipe: Pound Cake II Type: Cakes Style: American Preparation Time: 25 mins. Cooking Time: 1 hr & 15 mins. Ingredients: 1 pound butter 1 pound conectionary sugar 6 eggs 3 cups flour 1 1/2 teaspoons vanilla Method: Beat butter and conf. sugar until creamy. Add eggs one at a time, then flout and vanilla ... Beat well Bake in a greased tube pan ofr 1 1/4 hours or until done. Very easy and very good. Great with topping of fruit. soften softenedK softened cream frozen yogurt vanilla cream vanilla chocolate cream variety various various spices pepper basil oregano cover bottom heave frying about veg/sunflower veg/sunflower frying vegatables vegetableU ProsciuittoWrapped ScampiB AppetizersC cups (1/2 liter) of stemmed elderberries in an ovenproof dish. Cover with vinegar.Cook in a 300F (150C) oven for 1 1/2 hours or until the berries burst. Let the mixture stand overnight then strain through a jelly bag.Place all the ingredients in an enameled or stainless-steel pan. Bring to a boil. Simmer gently until the anchovies are broken up Let cool; strain and bottle. Cork tightly. Refrigerate. Leave for two weeks before opening. the ketcBBhup will keep for about six months.Makes about 1 pint (1/2 liter). British` 2 1/2 cups (625 ml) elderberry vinegar 5 salt anchovies 3 tablespoons (45 ml) shallotsthinkly sliced 1 teaspoon (5 ml) whole cloves 1 teaspoon (5 ml) ground mace 1 teaspoon (5 ml) ground ginger 1 teaspoon (5 ml) grated nutmeg a 1228c inaka@cap.or.jpd 2 weekse 1 hr & 30 mins.f Mediumm ProsciuittoWrapped ScampiB AppetizersC raisins salmon-canned cooked houror 25 minutes (twice) zabaione: 4 eggyolks, 4 teaspoons sugar, 2 tablespoons vinsanto or dry sherry. g and knead well for 10 minutes. 7. Divide and put dough in the prepared tins or shape into ovals and place on the baking tray. Allow to rise for 10 minutes. 8. Meanwhile, preheat the oven to 220C/425F/Gas Mark 7. Bake the loaves for 35 minutes. 9. Leave to cool on a wDKire rack. Serve warm - the chocolate should be melted and the prunes juicy. coarse salt a 1228m 12119k 0/0/1 Bon App October 1995 45 mins.e 5 mins.f Mediumg Mediumm Recipe: ProsciuittoWrapped Scampi Ingredients: 12 uncooked jumbo shrimp, peeled deveined 1/2 cup dry white wine 1/3 cup olive oil 2 garlic cloves, minced 1/4 teaspoon dried crushed red pepper 3 thin prosciutto slices, each slice cut lengthwise in half, then crosswise in half 2 tablespoons minced Italian parsley Lemon wedges Method: Combine shrimp, wine, oil, garlic and crushed pepper in bowl; toss to coat. Let stand at room temperature 1 hour. Preheat broiler. Drain shrimp, reserving prosciutto slices, each slice cut lengthwise in half, then crosswise in half 2 tablespoons minced Italian parsley Lemon wedges Method: Combine shrimp, wine, oil, garlic and crushed pepper in bowl; toss to coat. Let stand at room temperature 1 hour. Preheat broiler. Drain shrimp, reserving Italian ground ground nutmeg ground chiles ground roasted chiles bottom ground thyme rosemary 1. Grease a 2lb (900g) loaf tin, two 1lb (450g) loaf tins or a baking tray. Bend the fresh yeast with 3/4pt (450ml) hand-hot water. If using dried yeast, sprinkle it on to the hand-hot water with the sugar and leave in a warm place for 15 minutes until frothy. 2. Mix the flour and salt together well. Make a reservoir in the centre with a wooden spoon. 3. Gradually add about 3/4 of the yeast liquid to the flour and mix well together. (I find that different flours absorb different amounts of liquid, so I never add all the liquid at once.) The dough should be firm and leave the sides of the bowl clean. If it looks dry, add some of the remaining yeast liquid. 4. Lightly flour a work surface and turn the dough out. Knead well for 15 minutes - you should end up with a smooth, elastic dough. 5. Return the dough to a clean bowl, cover with a clean tea-towel and leave to rise somewhere warm and free of draughts for 1 hour, until doubled in size. Meanwhile, chop the prunes, chocolate peeled deveined 1/2 cup dry white wine 1/3 cup olive oil 2 garlic cloves, minced 1/4 teaspoon dried crushed red pepper 3 thin prosciutto slices, each slice cut lengthwise in half, then crosswise in half 2 tablespoons minced Italian parsley Lemon wedges 1228of 1229 12 uncooked jumbo shrimp, peeled deveined 1/2 cup dry white wine 1/3 cup olive oil 2 garlic cloves, minced 1/4 teaspoon dried crushed red pepper 3 thin prosciutto slices, each slice cut lengthwise in half, then crosswise in half 2 tablespoons minced Italian parsley Lemon wedges Combine shrimp, wine, oil, garlic and crushed pepper in bowl; toss to coat. Let stand at room temperature 1 hour. Preheat broiler. Drain shrimp, reserving marinade. Wrap 1 prosciutto strip around each shrimp. Arrange 3 shrimp in each of 4 shallow broilerproof dishes, tucking ends of prosciutto strips under shrimp. Drizzle 1 tablespoon marinade over shrimp in each dish. Broil shrimp about 6 inches from heat source until prosciutto begins to crisp and shrimp are cooked through; watch closelyBS to avoid burning, about 6 minutes. Sprinkle with parsley. Serve with lemon wedges. Italian these these semmelknodel often eaten thicky thickening thickly thighsu thinU thin-cut think thin-cut think Prune CakeB CakesC 1/2 C. Butter 2 1/2 C. Sifted Cake Flour 3/4 t. Baking Powder 1 t. Soda 1 t. Cinnamon 1/4 t. Salt 1 C. Cooked Prunes, (pitted and cut into small pieces) Sift flour, baking powder, salt, cloves, allspice and cinnamon. Cream butter well and add sugar and cream together. Add eggs, prune pulp. Add flour alternately with sour cream. (Alternately means start with dry ingredients and end with dry ingredients). Beat well. Bake in greased and floured 9 pans at 375 for 25-30 minutes. (Or 13x9x2 pans for 35-40 minutes). Frost with butter cream. GZ1 1/2 C. Sugar 2 Eggs, well beaten 1 t. Cloves 1 t. Allspice 1 C. Sour cream, or sour milkK AmericanL 1/2 C. Butter 2 1/2 C. Sifted Cake Flour 3/4 t. Baking Powder 1 t. Soda 1 t. Cinnamon 1/4 t. Salt 1 C. Cooked Prunes, (pitted and cut into small pieces) 1 1/2 C. Sugar 2 Eggs, well beaten 1 t. Cloves 1 t. Allspice 1 C. Sour cream, or sour milka 1228c inaka@tdl.comd 30 mins.e 30 mins.f Mediumg Medium 4 vol-au-vents Raspberries or strawberries 200gr. 7oz. 1 tablespoon granulated sugar, 1 table spoon maraschino or triple sec. For the zabaione: 4 eggyolks, 4 teaspoons sugar, 2 tablespoons vinsanto or dry sherry. 1228c inaka@tdl.comd 30 mins.e 5 mins.f Mediumg Highm Recipe: Puff Pastry With Raspberries Ingredients: 4 vol-au-vents Raspberries or strawberries 200gr. 7oz. 1 tablespoon granulated sugar, 1 table spoon maraschino or triple sec. For the zabaione: 4 eggyolks, 4 teaspoons sugar, 2 tablespoons vinsanto or dry sherry. Method: Place the berries in a bowl, sprinkle with the sugar and liqueur and leave them to them to marinate. Place in a bowl the eggyolks, vinsanto and sugar, mix and place over a sauce pan with just simmering water. Whisk c oked Pumpkin (1 Small Can) 3 1/3 C. Flour 2t. Sodaa 1228c inaka@tdl.comd 25 mins.e 1 Hourf Mediumm Pumpkin Bread or MuffinsB Breads & MuffinsC Manyhe loaves for 35 minutes. 9. Leave to cool on a w and butter. Beat the egg. 6. Turn the dough back on to a lightly-floured work surface and knead again to knock out the air bubbles. It will return to its original size. Add the prunes, chocolate, butter and beaten egg and knead well for 10 minutes. 7. Divide and put dough in the prepared tins or shape into ovals and place on the baking tray. Allow to rise for 10 minutes. 8. Meanwhile, preheat the oven to 220C/425F/Gas Mark 7. Bake the loaves for 35 minutes. 9. Leave to cool on a wire rackDC. Serve warm - the chocolate should be melted and the prunes juicy. Makes 2 x 1lb (450g) loavesK American` 3/4oz (20g) fresh yeast or 1tbsp dried yeast and 1tsp sugar 1.51b (750g) strong white unbleached flour 2tsp salt 12oz (375g) stoned prunes 12oz (375g) plain chocolate 3/4oz (20g) butter 1 egg Makes 2 x 1lb (450g) loavesa 1228c inaka@tdl.comd 2 hrs & 30 mins.e 35 mins.f Mediumg Mediumm SoupsC 3 tablespoons butter 1 large onion, diced 11/2 cup celery, diced 4 medium or 3 large potatoes, diced 2 rounded tablespoons cornstarch 1 can, 12 oz. evaporated milk 11/2 to 2 cups cooked salmon (2 small cans or 1 large can) Saute celery and onion in butter until brown. Add potatoes and enough water to cover. Simmer 20 minutes or until potatoes are done. Stir cornstarch into about 1 cup water and add to mix. Increase heat to thicken. Add milk and salmon and serve when hot. American` 3 tablespoons butter 1 large onion, diced 11/2 cup celery, diced 4 medium or 3 large potatoes, diced 2 rounded tablespoons cornstarch 1 can, 12 oz. evaporated milk 11/2 to 2 cups cooked salmon (2 small cans or 1 large can) inaka@tdl.com 20 mins.e 20 mins.f Mediumg Highm Simple Way To Cook TroutB FishC ManyD Trout Onions Bacon TDp3 1/2 c flour 2/3 c vegetable oil 1/4 tsp baking powder 2 2/3 c sugar 2 tsp baking soda 4 eggs 1 1/2 tsp salt JGrease loaf pans or line muffin tins.Sift together dry ingredients.Cream oil and sugar together; add eggs pumpkin and water beating until smooth after each addition. Gradually add dry ingredients then stir in nuts and raisins. Bake at 350 Fapprox. 1 hour for loaves, or 25 minutes for muffins.Both loaves and muffins freeze well. Ge2 c mashed pumpkin 1 tsp cinnamon 1/2 tsp ground cloves 2/3 c water 2/3 c chopped nuts 2/3 c raisinsK American` 3 1/2 c flour 2/3 c vegetable oil 1/4 tsp baking powder 2 2/3 c sugar 2 tsp baking soda 4 eggs 1 1/2 tsp salt 2 c mashed pumpkin 1 tsp cinnamon 1/2 tsp ground cloves 2/3 c water 2/3 c chopped nuts 2/3 c raisinsa 1228c inaka@tdl.comd 25 mins.e 1 Hourf Mediumg Mediumm Pumpkin Dutch Apple PieB Pies (Desserts)C another antipasto@ artichoke@ baked chicken@ baked white fish@ barbeque@ bearnaise@ bi'ajeen@ bone@ bows@ bran@ bread pudding broiled@ butternut@ carpaccio@ cauda@ cheesecake@ chicken breasts dianne@ chili@ chinese potato salad@ chole@ claypot@ country fried chicken@ crumb@ crusta@ cured@ dijon broiled flounder@ driedtomatos@ eggs@ ever@ fennel@ filled@ fried@ fritters@ garam@ garlic chicken@ ghanooge@ grape@ greek spread@ grilled fresh thyme@ harvest pumpkin mpkin umpkin harvest pumpkin island@ italian@ rice@ oriental style@ latkes@ lemon@ lenticchie@ liver@ juice lemon Procedure: Slice off the top of the pumpkin as evenly as possible and scoop out and discard the seeds and stringy fiber. Delicately scoop out the pumpkin flesh. Cut the pumpkin flesh into cubes. Place in a steamer basket over simmering water and steam for about 20 minutes or until fork-tender.Place the chicken stock in a small saucepan and warm over medium heat. Transfer the steamed pumpkin to the work bowl of a food processor and process to a pureeTurn the mixture into a.medium saucepa Cn stir in the creme fraiche and mix thoroughly.Season to taste with the salt pepper and grated nutmeg Bring to a boil over medium heat; let boil gently for a few minutes.Presentation: Pour the hot soup into the scooped out pumpkin shell. Chop the chervil. Sprinkle soup with the croutons and the chervil. Serve immediately. French min. Remove from oven sprinkle withCrumble topping. Return to oven and bake for 20 minutes or until custard isset. American [D}6 water chestnuts 2 scallions 1 tblsp sherry 3 cups chicken stock (1 cup = 250 ml) 6 oz diced cooked chicken salt and pepper Slice the water chestnuts and slice the spring onions (scallions) finely. Put these in a sauce pan with the chicken stock and the chicken. Bring to the boil and simmer, covered, for 15 minutes. Add the sherry and season to taste. Chinese`~6 water chestnuts 2 scallions 1 tblsp sherry 3 cups chicken stock (1 cup = 250 ml) 6 oz diced cooked chicken salt and pepper 1228c inaka@tdl.comd 10 mins.e 15 mins.f Mediumg Mediumm RAISIN FLAKE COOKIES CookiesC ManyD 1 Cup Flour 1 Egg, well beaten or 3 T egg Sub. 1 1/2 Baking Powder 2 T. Milk 1/2 t. Salt 15 mins.f Mediumg Mediumm Raindrop SoupB SoupsC Apple Layer: 2 medium green apples peeled cored and thinly sliced (about 2 cups) 1/4 cup sugar 2 TBS flour 1 tsp lemon juice 1/4 tsp cinnamon 1 unbaked 9 inch pie shell with high fluted edge Pumpkin Layer: 2 eggslightly beaten pApple Layer: Toss apples with sugar flour lemon and cinnamon in medium bowl; place in pie shell. Pumpkin Layer: Combine eggs pumpkin evaporated milk sugar butter cinnamon nutmeg and salt in medium bowl pour over apples. Bake in preheated 375 oven for 30 min. Remove from oven sprinkle withCrumble topping. Return to oven and bake for 20 minutes or until custard isset. 1 1/2 cups pumpkin 1 cup undiluted evaporated milk 1/2 cup sugar 2 TBS butter or margarine melted 3/4 tsp cinnamon 1/8 tsp nutmeg 1/4 tsp salt Crumble Topping: 1/2 cup flour 5 TBS sugar 3 TBS softened butter 1/3 cup chopped walnuts Blend in blender until crumbly American sliced onions cherries canned drain sugarL unbleached flour unbleached flour vegetable broth vegetable broth ached flour flour unbleached flour unbleached flour sifted baking powder vegetable broth water cakes frozen overnight thawed tomato sauce 1lb-13oz stewed tomatoes plain jalapeno-flavored condensed noodles peeled marzano tomatoes beans black-eyed tomatoes carrots carrots peeled chopped celery celery minced chicken bouillon cubes chicken breast halves bonet chicken breasts crushed 1 small pumpkin (about 4 1/2 pounds) 1/2 cup chicken bouillon or broth 1 cup creme fraiche or heavy cream Freshly ground pepper Freshly ground nutmeg Fresh chervil sprigs Toasted croutons 1228c inaka@tdl.comd 25 mins.e 15 mins.f Mediumg Mediumm Recipe: Pumpkin Soup Ingredients: 1 small pumpkin (about 4 1/2 pounds) 1/2 cup chicken bouillon or broth 1 cup creme fraiche or heavy cream Freshly ground pepper Freshly ground nutmeg Fresh chervil sprigs Toasted croutons Method: Procedure: Slice off the top of the pumpkin as evenly as possible and scoop out and discard the seeds and stringy fiber. Delicately scoop out the pumpkin flesh. Cut the pumpkin flesh into cubes. Place in a steamer basket over simmering water and steam nings. Cover and simmer over very low heat 30 minutes, stirring and tasting occasionally, adding tomato juice if mixture is getting too dry. Chili is best when allowed to age overnight in refrigerator 1228c inaka@tdl.comd 45 mins.e 30 mins.f Highg Highm Recipe: Pumpkin Dutch Apple Pie Ingredients: Apple Layer: 2 medium green apples peeled cored and thinly sliced (about 2 cups) 1/4 cup sugar 2 TBS flour 1 tsp lemon juice 1/4 tsp cinnamon 1 unbaked 9 inch pie shell with high fluted edge Pumpkin Layer: 2 eggslightly beaten 1 1/2 cups pumpkin 1 cup undiluted evaporated milk 1/2 cup sugar 2 TBS butter or margarine melted 3/4 tsp cinnamon 1/8 tsp nutmeg 1/4 tsp salt Crumble Topping: 1/2 cup flour 5 TBS sugar 3 TBS softened butter 1/3 cup cho Pumpkin SoupB SoupsC 1 small pumpkin (about 4 1/2 pounds) 1/2 cup chicken bouillon or broth 1 cup creme fraiche or heavy cream Freshly ground pepper Freshly ground nutmeg Fresh chervil sprigs Toasted croutons 3 TBS softened butter 1/3 cup chopped walnuts Blend in blender until crumbly American rectangles unsalted butter softened water water 105-115 degrees water potato sourdough bread dough water well-chilled heavy cream well-shaken buttermilk teasp vanillaZ whiskey white sugar white vinegar white whole wheat flour yellow cornmeal yogurt zucchini cooked diced stock balsamic vinegar vinegar tabasco sauce diced green chile jalapeno serrano stock colouring optional freshly chopped chives chopped chives reshly chopped chives freshly chopped chives hopped chives olouring optional freshly chopped chives cider vinegar dried basil finely chopped fresh crushed dried flour parmesan grated onion grated parmesan cheese optional lemon juice minced parsley olive prepared mustard sauce sugarpinch sweet pickle relish vegetable vinegar vinegar worcestershire sauce tbs/30ml sauce tbs/30ml flour tbs/30ml tbs/30ml sugar tbs/3ml light sauce sauce tbs/3ml light sauce light sauce tbs/30ml sugar Place tomatoes and green onions on a hot mesquite grill (over hot coals, not flames). Pile the cilantro on top, so that it does not touch the grill. Grill the vegetables 10 to 15 minutes, or until the peppers are soft. Place the vegetable oil in a saute pan over medium-high heat. Add the serranos and saute until the peppers are soft. Place the serranos, tomatoes, onion, and cilantro in a food processor fitted with the metal blade. Process until coarsely ground. Remove tomato mixture B to mixing bowl and stir until ingredients are evenly distributed. In a separate bowl, mix garlic, lime juice, salt, white pepper, oregano, and water until well- blended. Add garlic mixture to ground vegetables and mix thoroughly. GQ1 tsp salt 1/2 tsp freshly ground white pepper 1/2 tsp ground oregano 1 cup waterK Mexican 0and reheated. To construct the plate of 5-way chili, layer spaghetti on a plate (a small oval plate is traditional), top it with hot chili, then with a sparse layer of beans, then chopped onions. Pat on plenty of cheese while chili is still hot and serve immediately, with oyster crackers on the side. U1/2 oz unsweetened chocolate, grated 1/2 tsp ground cumin 1/2 tsp turmeric 1/2 tsp allspice 1/2 tsp cinnamon 1/4 tsp ground cloves 1/4 tsp ground coriander 1/4 tsp ground cardamom 1 tsp salt tomato juice, as needed 9 oz spaghetti, cooked and buttered 1 16-oz. can kidney beans, heated 1 lb Cheddar cheese, shredded Mexican o a boil. Add remaining seasonings. Cover and simmer over very low heat 30 minutes, stirring and tasting occasionally, adding tomato juice if mixture is getting too dry. Chili is best when allowed to age overnight in refrigerator pimentos pimientos pinapple pinche pinch spice powder pinch flour pinch ground oregano pinch ground white pepper oregano 1228c inaka@tdl.comd 25 mins.e 20 mins.f Recipe: Quemada Salsa Ingredients: 1 pound tomatoes, cored 1 bunch green onions, trimmed and washed 1/2 bunch fresh cilantro 1 tblsp vegetable oil 3 serrano peppers, stemmed 1 tblsp garlic puree 1 tblsp lime juice 1 tsp salt 1/2 tsp freshly ground white pepper 1/2 tsp ground oregano 1 cup water Method: Place tomatoes and green onions on a hot mesquite grill (over hot coals, not flames). Pile the cilantro on top, so that it does not touch the grill. Grill the vegetables 10 to 15 minu tsp salt 1/2 tsp freshly ground white pepper 1/2 tsp ground oregano 1 cup water Method: Place tomatoes and green onions on a hot mesquite grill (over hot coals, not flames). Pile the cilantro on top, so that it does not touch the grill. Grill the vegetables 10 to 15 minu tsp ground oregano 1 cup waterK Mexican 1228c inaka@tdl.comd Overnighte 1 hr & 15 mins.f Highg Highm Recipe: Queen Of Chilis Ingredients: 3 onions 1 lb ground chuck 2 garlic cloves, minced 1 cup barbeque sauce (I think I used K.C. Masterpiece) 1 cup water 1 tblsp chili powder 1 tsp black pepper 1/2 oz unsweetened chocolate, grated 1/2 tsp ground cumin 1/2 tsp turmeric 1/2 tsp allspice 1/2 tsp cinnamon 1/4 tsp ground cloves 1/4 tsp ground coriander 1/4 tsp ground cardamom 1 tsp salt tomato juice, as needed 9 oz spaghetti, cooked and buttered 1 16-oz. can kidney Highg Highm Quemada SalsaB SaucesC ManyD 1 pound tomatoes, cored 1 bunch green onions, trimmed and washed 1/2 bunch fresh cilantro 1 tblsp vegetable oil 3 serrano peppers, stemmed 1 tblsp garlic puree 1 tblsp lime juice tablespoons tabasco sauce leaves nts: 1 pound red beans, soaked overnight 1 medium onion, chopped 1 bunch of green onions, chopped 7 cloves of garlic, chopped 1/2 cup parsley 1 rib celery, chopped 1/2 cup ketchup 1 bell pepper, seeded and chopped 1 tablespoon Worcestershire sauce 2 tablespoons tabasco sauce 2 bay leaves 1 teaspoon thyme salt and pepper 1 pound smoked sausage cut into 1 inch pieces 1 pound pickled pork, rinsed and cut into cubes Cooked Rice Method: Drain the beans. Put them in a large heavy pot and add 3 quarts of fresh water. Cover and simmer for one hour or until the beans are tender. Watch that the water does not boil down too far. The beans must be covered with water at all times. Add the rest of the ingredients, except for the rice. Add more water to cover if needed. Simmer for 1 to 1 1/2 hours or until the liquid has thickened. Serve over rice. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ broth boiled beansprouts boiling water kellogg's all-bran bread crumbs whole stale bread breadcrumbs broccoli bunch chopped brown sugar brown sugar packed bulgar wheat bulgar wheat bulgar wheat butter flavored crisco butter softened buttermilk buttermilk buttermilk enough buttermilk measuring flour cashew halves celery leaves cheddar cheese shredded chicken broth chicken stock chocolate chips chopped clams chopped fresh cilantro coriander chopped fresh mushrooms chopped green onions butter@ chopped onion@ chopped shallots@ cooked flaked crab@ cream@ finely chopped parsley@ ketchup@ long-grain white rice@ shelled hazelnuts finely chopped@ chopped@ inely chopped@ rsels@ stock@ stock@ cream@ beansprouts beatenJ beaters beatingW beauty Italian` 1/4 cup olive oil (for 2) 3-4 garlic cloves 1 bay leaf ground thyme and rosemary fresh ground black pepper salt (optional) fresh steamed vegatables (broccoli's my favorite with this) 1228c inaka@tdl.comd 15 mins.e 15 mins.f Mediumg Mediumm Recipe: Quick & Easy Pasta Sauce Ingredients: 1/4 cup olive oil (for 2) 3-4 garlic cloves 1 bay leaf ground thyme and rosemary fresh ground black pepper salt (optional) fresh steamed vegatables (broccoli's my favorite with this) Method: 1. In a small cast iron pan -- add some olive oil (probably about 1/4 cup for two) 2. Chop some garlic cloves -- I use three or four if it's just for me. 3. Sautee the garlic in the olive oil (they lose potency, thats why you use alot) along with a Indonesian`i1/2 lb cabbage 1 medium onion 1 tbs peanut oil 1/2 tsp chile powder Pepper (and salt if you must) 2 eggs a 1228c inaka@tdl.comd 15 mins.e 15 mins.f Mediumg Mediumm Raindrop SoupB SoupsC 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 minute in the soda water solution. Place on ungreased cookie sheets and bake at 475 for 12-15 minutes. These get stale very fast. American` 1 1/2 cups warm water 1 package dry yeast 1 teaspoon salt 1 tablespoon sugar 4 cups all-purpose flour 1/4 cup baking soda 12 cups water coarse salt 1228c inaka@tdl.comd 3 hrse 15 mins.f Prince of Wales KetchupB PreservesC 2 1/2 cups (625 ml) elderberry vinegar 5 salt anchovies 3 tablespoons (45 ml) shallotsthinkly sliced 1 teaspoon (5 ml) whole cloves 1 teaspoon (5 ml) ground mace 1 teaspoon (5 ml) ground ginger 1 teaspoon (5 ml) grated nutmeg 1. In a small cast iron pan -- add some olive oil (probably about 1/4 cup for two) 2. Chop some garlic cloves -- I use three or four if it's just for me. 3. Sautee the garlic in the olive oil (they lose potency, thats why you use alot) along with a bay leaf. 4. When the garlic is just starting to brown add a little bit of ground thyme and rosemary 5. It's ready when the garlic is all golden brown. Take it off the heat BEFORE it's actually done -- the garlic will still cook in the hot oil for about a minute after you remove the heat. 6. Add it to the pasta along with any of the following: fresh ground black pepper (salt) fresh steamed vegatables (broccoli's my favorite with this) I usually do not cook with salt, but you can add it if you must. I also usually put heaps of fresh grated parmesan on it -- but depending on how low fat you want -- it can easily be skipped. Have lots of fresh Italian bread around to soak up the extra olive oil left on your plate! tblsp light syrup tblsp juice tblsp minced garlic tblsp tblsp canola seems healthiest tblsp oregano tblsp paprika tblsp pepper tblsp peanut tblsp chili flakes tblsp salad tblsp salad tblsp salad chili flakes tblsp chili flakes | Mix flour with baking powder and salt. Cream butter, gradually blend in sugar, creaming thoroughly after each addition. Add eggs; beat well. Add flour mixture and milk alternately, beating after each addition. Add vanilla and cereal; mix well. Drop dough by teaspoonfuls onto greased baking sheets. Bake at 375 for 10 to 12 minutes or until lightly browned. Ga1 t. Vanilla 1/2 Cup Butter 2 Cups Raisin Bran 1 Cup SugarH AmericanL 51 Cup Flour 1 Egg, well beaten or 3 T egg Sub. 1 1/2 Baking Powder 2 T. Milk 1/2 t. Salt 1 t. Vanilla 1/2 Cup Butter 2 Cups Raisin Bran 1 Cup Sugar 1228c inaka@tdl.comd 20 mins.e 10 mins.f Mediumg Highm RajmaB VegetablesC add some olive oil (probably about 1/4 cup for two) 2. Chop some garlic cloves -- I use three or four if it's just for me. 3. Sautee the garlic in the olive oil (they lose potency, thats why you use alot) along with a bay leaf. 4. When the garlic is just starting to brown add a little bit of ground thyme and rosemary 5. It's ready when the garlic is all golden brown. Take it off the heat BEFORE it's actually done -- the garlic will still cook in the hot oil for about a minute after you remove the heat. 6. Add it to the pasta along with any of the following: fresh ground black pepper (salt) fresh steamed vegatables (broccoli's my favorite with this) I usually do not cook with salt, but you can add it if you must. I also usually put heaps of fresh grated parmesan on it -- but depending on how low fat you want -- it can easily be skipped. Have lots of fresh Italian bread around to soak up the extra olive oil left on your plate! Red Kidney Bean 2 cup turmeric pinch oil 1/4 cup ginger 1 in. tomatoes 3 water 3 quarts salt 1 tsp. onion 1 Garam Masala 1 tsp. Coriander Leaves small bunch )Wash beans and boil for 2 - 3 hours or 1/2 hour in pressure cooker. In the meantime make masala of onions, garlic, ginger and tomato as in curry. Add to the beans and cook again till most of the liquid dries up and the beans are soft and thoroughly cooked. Garnish with coriander leaves and serve. Indian` Red Kidney Bean 2 cup turmeric pinch oil 1/4 cup ginger 1 in. tomatoes 3 water 3 quarts salt 1 tsp. onion 1 Garam Masala 1 tsp. Coriander Leaves small bunch 1228c inaka@tdl.comd 20 mins.e 3 hrsf ^A Ranch DipB AppetizersC 6D|1 pkt Hidden Valley Ranch Buttermilk Recipe Dressing 1 1/2 cups ff sour cream (Land 'O Lakes is my favorite) 1/2 cup ff mayo RajmaB VegetablesC beansprouts strawberries other fruit mushrooms fried butter chopped millilitres water flour raising raisin raisin flake cookies rajma ramerino ranch ranch ranch dressing dressing moderately moisten molassesq monosodium monterey monterey cheese shredded garnish rnish Indian` Red Kidney Bean 2 cup turmeric pinch oil 1/4 cup ginger 1 in. tomatoes 3 water 3 quarts salt 1 tsp. onion 1 Garam Masala 1 tsp. Coriander Leaves small bunch a 1228c inaka@cap.or.jpd 20 mins.e 3 hrsf ^A Ranch DipB AppetizersC 6D|1 pkt Hidden Valley Ranch Buttermilk Recipe Dressing 1 1/2 cups ff sour cream (Land 'O Lakes is my favorite) 1/2 cup ff mayo d 'O Lakes is my favorite) 1/2 cup ff mayo cleaned tomatoes flour potatoes 50:50 50ccY sauceY flour carrot rectangles onion sliced sugar about grape leaves about 2-pound cumin seeds washed dried cumin seeds washed dried dried dried 2-pound water water water coriander powder coriander seeds coriander seeds cornC starch corned cornflakes cornmeal corns cornstarch_ cornstarch mixture cornstarch mixture cornstarch mixture cornstarch mixture cornstarch mixture xture `DZ1 Cup Shortening 1 Cup Brown Sugar 2 Cups Flour 1 t. Soda 2 t. Vanilla 2 Cups Rolled OatsF Cream shortening & sugars, beat in eggs. Add flour sifted with salt, baking powder and soda. Add other ingredients. Drop by spoonfuls on greased cookie sheets. Bake at 375 for 12 to 15 minutes. Very Good!!!Gc2 Cups Cornflakes 1 Cup Coconut 1 Cup White Sugar 2 Eggs, beaten 1/2 t. Baking Powder 1/2 t. SaltH AmericanL 1 Cup Shortening 1 Cup Brown Sugar 2 Cups Flour 1 t. Soda 2 t. Vanilla 2 Cups Rolled Oats 2 Cups Cornflakes 1 Cup Coconut 1 Cup White Sugar 2 Eggs, beaten 1/2 t. Baking Powder 1/2 t. Salta 1228c inaka@tdl.comd 20 mins.e 15 mins.f Mediumg Mediumm aA RasagollaB DessertsC 4D+Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup 2 Eggs, beaten 1/2 t. Baking Powder 1/2 t. SaltH AmericanL 20 mins.e 15 mins.f Mediumg Medium My favorite dip for ff fries is a variation on Ranch Dip Blend all ingredients until smooth. You can use it right away and it's fine-but flavor seems better the next day. American `}1 pkt Hidden Valley Ranch Buttermilk Recipe Dressing 1 1/2 cups ff sour cream (Land 'O Lakes is my favorite) 1/2 cup ff mayo 1228c inaka@tdl.comd 20 mins.e Nonef Highg Highm Recipe: Ranch Dip Ingredients: 1 pkt Hidden Valley Ranch Buttermilk Recipe Dressing 1 1/2 cups ff sour cream (Land 'O Lakes is my favorite) 1/2 cup ff mayo Method: My favorite dip for ff fries is a variation on Ranch Dip Blend all ingredients until smooth. You can use it right away and it's fine-but flavor seems better the next day. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from I e From: inaka@tdl.com Bring one gallon of milk to a boil. When boiling add one cup of either whiter vinegar or lemon juice. Turn the stove off. Milk should separate into whey and curd. Pour into collander, leaving only the panir/curd. Leave curd in strainer until cold and dry. This will take at least an hour (you can leave it overnight). Place curd in food processor and process for one minute. It should be soft but not sticky. Form small balls from the curd. Using vinegar usually re- sults in about 80 to 100 r asagollas. Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Place 20-25 rasgoolas in syrup. Turn off the heat to place the cover on the pressure cooker. Turn heat on high. When cooker begins to whistle wait for a couple of minutes, then turn it off. When pressure cooker depressurizes, remove cover and re- peat previous step with the rest of the rasgoolas. Do not use the same sugar syrup more than once. Indian Mix all the ingredients of the marinade together, then trim the meat. Marinade the meat overnight (we put it in big ziplock bags) in the refrigerator. Cook over a hot fire on the grill til medium. Grill the onions too, if you like (fresh sliced bell peppers are also good). Have the buffet ready when you start grilling the meat: tortillas, diced tomatoes and onions, refried beans, guacamole, sour cream, grated cheese, pico de gallo, salsa, etc. While the meat is still hot off the grillB", slice it into strips and serve. Mexican` 10 lbs. fajitas (flank or skirt steak) 4 lemons or limes plus rinds 1 can beer or wine 1 6oz can pineapple juice 2 tbsp vinegar 2 tbsp tenderizer 2 sweet onions, sliced (not diced) 8 cloves garlic, minced 1228c inaka@tdl.comd Overnighte 15 mins.f Mediumg Mediumm Really Simple MuffinsB Breads & MuffinsC 6a, etc. While the meat is still hot off the grill d serve.I find that if you make them into smaller individual patties they are easier to turn when cooking and look nicer when served. Swiss`&four medium to large potatoes Butter 1228c inaka@tdl.comd 20 mins.e 10 mins.f Highg Highm Recipe: R sti potatoes Ingredients: four medium to large potatoes Butter Method: Peel the potatoes and boil them for ten minutes (the time may vary depending on the size of the potatoes however the potatoes should remain hard. It's important not to boil them for too long.)Allow the potatoes to cool slightly then wrap in plastic wrap and refridgerate for at least one hour. Grate the potatoes (they should be quite sticky) add salt to taste then pat into a flat round and fry in butter f or about 5-10 minutes on each side or until they are golden brown. Slice into wedges and serve.I find that if you make them into smaller individual patties they are easier to turn when cooking and look nicer when served. In a shaker half filled with ice cubes, combine the bourbon, Cointreau, lemon juice and egg white. Shake well. Pour into an old fashioned glass and garnish with the orange slice.K AmericanL 0`b2 ounces bourbon 1/2 ounce Cointreau or triple sec 1 ounce lemon juice 1 egg white 1 orange slice 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Rebel Yell Ingredients: 2 ounces bourbon 1/2 ounce Cointreau or triple sec 1 ounce lemon juice 1 egg white 1 orange slice Method: In a shaker half filled with ice cubes, combine the bourbon, Cointreau, lemon juice and egg white. Shake well. Pour into an old fashioned glass and garnish with the orange slice. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. htBMtp://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ dl.com/~inaka/inakasoft/ Black Pepper 1 tbsp. Chana Daal seeds 2 tbsp. Coriander Seeds 2 tbsp. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Coconut (grated) 3 tbsp. Ghee 2 tbsp. Roast black pepper, chana daal, coriander, and asafoetida. Add chillies when daal starts getting red. If using dry coconut, soak it in a little water. Blend the daal mixture and coconut until the paste is fine. Keep aside. Indian` Black Pepper 1 tbsp. Chana Daal seeds 2 tbsp. Coriander Seeds 2 tbsp. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Coconut (grated) 3 tbsp. Ghee 2 tbsp. 1228c inaka@tdl.comd 10 mins.e 10 mins.f Real Tex-Mex FajitasB BeefC ManyD 10 lbs. fajitas (flank or skirt steak) 4 lemons or limes plus rinds 1 can beer or wine 1 6oz can pineapple juice 2 tbsp vinegar 2 tbsp tenderizer 2 sweet onions, sliced (not diced) 8 cloves garlic, minced d coconut until the paste is fine. Keep aside. 2 cups sugar 4 eggs, beaten 4 cups all-purpose flour 1 tbsp baking powder 2 cups milk 1/4 cup melted butter 1 tbsp vanilla extract 1. Combine sugar & eggs in bowl #1 and beat. 2. Combine flour & baking powder in bowl #2. 3. Alternate adding some of flour mixture and some of the milk to bowl #1, mixing after each, and beginning and ending with the flour mixture. 4. Add butter & vanilla. 5. Add your own extra ingredients and mix a little more. 6. Spoon into muffin cases. 7. Bake at 400F for about 20 minutes or until light golden brown. American` 2 cups sugar 4 eggs, beaten 4 cups all-purpose flour 1 tbsp baking powder 2 cups milk 1/4 cup melted butter 1 tbsp vanilla extract 1228c inaka@tdl.comd 25 mins.e 20 mins.f Mediumg Mediumm Rebel YellB CocktailsC 1Da2 ounces bourbon 1/2 ounce Cointreau or triple sec 1 ounce lemon juice 1 egg white 1 orange slice American Ingredients for dumplings 200 g/8 oz pig's or calf's liver (chopped), 1 small onion (finely chopped), 1 tablespoon of lard, 2 bread rools, 2 eggs, 1 tablespoon lard, 1 tablespoon breadcrumbs, half teaspoon marjoram, half a bunch parsley (chopped), salt Chinese 1 chicken (1200 g/2 and half lb), 2 stock cubes, 2 carrots, 2 parsley roots, 1 wedge of celeriac, 1 wedge of cabbage, 50 g/2 oz mushrooms, 1 small onion, 1 clove of garlic, 1 small piece of ginger root, 100 g/4 oz vermicelli, pepper, salt Ingredients for dumplings 200 g/8 oz pig's or calf's liver (chopped), 1 small onion (finely chopped), 1 tablespoon of lard, 2 bread rools, 2 eggs, 1 tablespoon lard, 1 tablespoon breadcrumbs, half teaspoon marjoram, half a bunch parsley (chopped), salt inaka@tdl.com 15 mins.e 20 mins.f Mediumg Mediumm Sour Cream Berry Pie Use a flesh roasting chicken, not a botling fowl which would require longer cooking and which are sometimes dry and stingy. You could make the dumplings from chicken livers. Dissolve the stock cubes in 4 litres (7 pints) of hot water in a very large saucepan. Add the whole chicken and bring the stock to boil. Remove the scum as it rises with a perforated spoon Dice all vegetables and add to thw soup, season with the ginger, pepper and salt. Simmer for about one hour. Meanwhile, prepare the dumplings. Melt the lard and fry the onion and parsley. Add to the liver, sokaed and crumbled rolls, eggs, herbs, salt, flour and breadcrumbs. Shape round dumplings from mixture and boil them in salted water for about 20 minutes. Boil vermicelli separately. When the chicken is tender, cut it up and discard any loose bones and skin. Arrange the chicken pieces in a tureen, cover with the vermicelli and dumplings. Pour the liquid over them and finally add the vegetables. char-shu filling fast-rising favorite favorites featuring feeder felafel felafel sauce fennel fenugreekH fermented fettuccine fettucine ttuccine fettucine crushed peppercorns ground cloves Drain the beans. Put them in a large heavy pot and add 3 quarts of fresh water. Cover and simmer for one hour or until the beans are tender. Watch that the water does not boil down too far. The beans must be covered with water at all times. Add the rest of the ingredients, except for the rice. Add more water to cover if needed. Simmer for 1 to 1 1/2 hours or until the liquid has thickened. Serve over rice. Gi1 pound smoked sausage cut into 1 inch pieces 1 pound pickled pork, rinsed and cut into cubes Cooked RiceK American d overnight 1 medium onion, chopped 1 bunch of green onions, chopped 7 cloves of garlic, chopped 1/2 cup parsley 1 rib celery, chopped 1/2 cup ketchup 1 bell pepper, seeded and chopped 1 tablespoon Worcestershire sauce 2 tablespoons tabasco sauce 2 bay leaves 1 teaspoon thyme salt and pepper terry terry tan's straits chinese cookbook texas chile-heads recipe collection vegetable vinegar vodka sherry waterf ground turmeric teasp baking teasp saltZ teasp black pepper teasp cornstarch teasp curry powder teasp dried crushed chili teasp sauce teasp sesame teasp turmeric teasp vanilla teaspoon cayenne pepper teaspoon grated nutmeg teaspoon ground allspice teaspoon ground cinnamon teaspoon ground cloves teaspoon ground ginger teaspoon ground teaspoon whole cloves teaspoon whole clovescrushed teaspoon teaspoon baking powder teaspoon baking teaspoon basil teaspoon black pepper teaspoon celery teaspoon chili powder finely finely chopped walnuts fines finger 31 pound red kidney beans 1 meaty ham bone 2 large onions, chopped 1 bell pepper, chopped 2 ribs celery, chopped 2 cloves garlic, finely chopped Salt and pepper to taste ( use Tony's if possible ) pinch of sugar 1 bay leaf ( optional ) 2 pounds Owen's spicy sausage links 1/4 cup parsley, chopped Cooked rice Soak beans overnight, rinse. Cover with water and cook with ham bone ( fat trimmed off ), onion, bell pepper, celery, salt, pepper, sugar, and bay leaf. While beans are cooking, boil sausage in skillet. Drain, fry until crisp, and set aside. Cook beans until fork tender ( 1 - 2 Hrs ); then add fried sausage. JUST before serving, remove bay leaf and add parsely. Serves 8 ( small servings ) and freezes well. Serve with corn bread and mustard greens to complete the mood. American Freshly Cooked Rice 1228c inaka@cap.or.jpd 45 mins.e 3 hrsf Mediumg Mediumm Red Beans and Rice IIIB RiceC 1228c inaka@tdl.comd 30 mins.e 1 hr & 30 mins.f Mediumg Mediumm Recipe: Red Beans and Rice I Ingredients: 1 pound red beans, soaked overnight 1 medium onion, chopped 1 bunch of green onions, chopped 7 cloves of garlic, chopped 1/2 cup parsley 1 rib celery, chopped 1/2 cup ketchup 1 bell pepper, seeded and chopped 1 tablespoon Worcestershire sauce 2 tablespoons tabasco sauce 2 bay leaves 1 teaspoon thyme salt and pepper 1 pound smoked sausage cut into 1 inch pieces 1 pound pickled pork, rinsed and cut into cubes Cooked Rice Method: Drain the beans. 1 1/2 lb smoked sausage, sliced 1/2 lb smoked ham shanks 1 large onion chopped 1 green pepper, seeded and chopped 1 celery stalk, chopped 1 garlic clove, finely chopped 1 t dried thyme, crumbled 1 t ground pepper 1/2 t ground sage 1 bay leaf Pinch of ground red pepper Salt Freshly Cooked Rice Place beans in Dutch oven and cover generously with water. Let soak for 30 minutes. Add all remaining ingredients to beans except salt and rice. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until beans are tender, adding more water if necessary, about 2 1/2 hours. Add salt to taste. Remove ham bones. Remove about 3 Tablespoons of beans from mixture and mash to a paste. Return bean paste to mixture and stir. Simmer 15 more minutes and then serve hot ovB er the rice. American 51 lb red beans 1 1/2 lb smoked sausage, sliced 1/2 lb smoked ham shanks 1 large onion chopped 1 green pepper, seeded and chopped 1 celery stalk, chopped 1 garlic clove, finely chopped 1 t dried thyme, crumbled 1 t ground pepper 1/2 t ground sage 1 bay leaf Pinch of ground red pepper Salt Freshly Cooked Rice 1228c inaka@tdl.comd 45 mins.e 3 hrsf Mediumg Mediumm Red Beans and Rice IIIB RiceC 8-precious shareware adobo alabamaB alabama slammerB alaskanC alaskan salmon chowderC alexander alfredoO alfredo sauceO purpose barbeque sauceD almond almonds alooE potatoes tomatoesE gobiF amandine amarettoG amaretto sourG bunch green onion matchstick bunch green onions chopped bunch green onions trimmed washed bunch celantro fresh including stems bunch fresh cilantro coriander chopped bunch green onions chopped bunch sliced green onions butter filling broth broth broth broth filling butter filling butter filling filling butter filling sliced green onions levure chimique soupe menthe hachee broth kellogg's brown sugar loosely packed taste buttermilk celery finely chopped chicken stock chopped tomatos chopped walnuts coconut unsweetened chilled drained cream heavy whipped pound turnips peeled pound uncooked shrimp peeled deveined pound vermicelli pound bananas medium large~ pound white fillets pound yellow squash pt/500ml chicken stock/broth broth chicken broth fruit strawberries sugar lemon heavy cream vinegar quart liter white vinegar vinegar quart liter white vinegar quart blackberries quart golden broth quart quart raspberries quart strawberries quart water quick shake worcestershire pepper diced pepper sliced jalapeno pepper seeds minced onion chopped pepper 1228c inaka@tdl.comd 45 mins.e 2 hrs & 30 mins.f Highg Mediumm Recipe: Red Beans and Rice III Ingredients: 1 pound red kidney beans 1 meaty ham bone 2 large onions, chopped 1 bell pepper, chopped 2 ribs celery, chopped 2 cloves garlic, finely chopped Salt and pepper to taste ( use Tony's if possible ) pinch of sugar 1 bay leaf ( optional ) 2 pounds Owen's spicy sausage links 1/4 cup parsley, chopped Cooked rice Method: Soak beans overnight, rinse. Cover with water and cook with ham bone ( fat trimmed off ), onion, bell pepper, celery, salt, pepp c, finely chopped Salt and pepper to taste ( use Tony's if possible ) pinch of sugar 1 bay leaf ( optional ) 2 pounds Owen's spicy sausage links 1/4 cup parsley, chopped Cooked rice Method: Soak beans overnight, rinse. Cover with water and cook with ham bone ( fat trimmed off ), onion, bell pepper, celery, salt, pepp pumpkin pumpkin bread pumpkin bread muffins pumpkin dutch apple pumpkin punch punishment puree purposeD queen queen chilis quemada quemada salsa quesadillas quiche quick quick pasta sauce quick fried cabbage raindrop raindrop ndrop Recipe: Red Beans and Rice IV Ingredients: 2 cans Red Beans ( black-eyed peas also work ) 1/2 pound smoked sausage ( the smokier the better ) 1 medium to large onion, chopped 1/2 bell pepper, chopped ( too much will make it bitter ) 2 green onions ( if you have them ) 1 rib of celery, chopped ( if you have it ) 1 tsp minced garlic salt, pepper, red pepper, tabasco thyme and parsley a little beer ( if you're drinking one or have one handy ) a little vegetable oil uncooked rice Metho Rinse out the Red beans in their cans and fill the cans with water, set aside. Chop up all that needs to be chopped up ( including sausage ) and get out your trusty deep black iron skillet or pot. Put enough oil to wet the bottom of the pot and start frying the sausage. After about a 1 min or so, season the sausage really well with the salt and pepper ( esp pepper ). When the sausage is about 1/2 done, stir in the onions, bell pepper, and celery. Stir fry it all until the sausage i Rinse out the Red beans in their cans and fill the cans with water, set aside. Chop up all that needs to be chopped up ( including sausage ) and get out your trusty deep black iron skillet or pot. Put enough oil to wet the bottom of the pot and start frying the sausage. After about a 1 min or so, season the sausage really well with the salt and pepper ( esp pepper ). When the sausage is about 1/2 done, stir in the onions, bell pepper, and celery. Stir fry it all until the sausage is do ne and the vegetables are limp. ( push the sausage to the side of the skillet if it cooks too fast and focus on the vegetables ). Pour in the beans and water, and add about another can of water ( cover all the contents and leave burner at frying setting ). Add the garlic, a few shakes of tabasco, a little ( about 2 tablespoons ) beer, a pinch of thyme, and about 1/4 cup parsley. While the mixture comes to a boil, start the rice on another burner. Keep the Red beans at a raging simmer, a Reuben SandwichB AppetizersC Allow 2 large slices of really good pumpernickel or black Russian rye, well buttered, for each sandwich. On one slice place a slice of Switzerland Emmenthal cheese, a generous slice of baked or boiled ham, a layer of really excellent cole slaw, a generous helping of cold white meat of turkey, and Russian dressing. Top with the second slice and serve with additional cole slaw and Russian dressing if you wish. Drink beer with this. Americana James Beard 20 mins.e Nonef Mediumg Mediumm Rhubarb Strawberry CobblerB DessertsC Filling:2 cups sugar 5 Tbs cornstarch 4 cups sliced rhubarb 4 cups fresh strawberries 1/4 cup butterPastry: 2/3 cup shortening 2 cups flour 2 Tbs sugarpinch of salt 4 - 5 Tbs ice water 3 Tbs buttermelted 2 Tbs sugar diumm rine, pepper, Worchestershire, and and nDX5 lg. red bermuda onion 1 1/2 tsp. olive oil 1/2 c. balsamic vinegar 1 tsp. salt--kosher @Preheat oven to 450 degrees. Slice top off onions and peel, leaving root ends intact. Cut each onion into 8 wedges being sure root is included in each wedge. P NOTES : Variation: sprinkle with 1/2 cup rasberry vinegar, let marinate for 20 minutes. brush with salad oil and broil 10 minutes per side till lighly browned. Italian`Y5 lg. red bermuda onion 1 1/2 tsp. olive oil 1/2 c. balsamic vinegar 1 tsp. salt--kosher 1228c inaka@tdl.comd 30 mins.e 20 mins.f Mediumm Red Thai Curry PasteB SaucesC 14 Dried red chiles, seeds removed, soaked in water 2 ts Galangal, chopped 1 Lemon grass stalk, bottom 6 inches only, sliced 1 ts Shredded lime zest 2 cloves garlic a 1228c inaka@cap.or.jpd 30 mins.e 30 mins.f Red Roasted OnionsB VegetablesC 5sted OnionsB VegetablesC shire, and nd stir often. When the rice is done, the beans should be about done. Cook the beans down to the desired consistancy, and squash a few beans on the bottom for a more paste like texture. Serve beans over rice with a little more pepper sprinkled on top. 1 tsp minced garlic salt, pepper, red pepper, tabasco thyme and parsley a little beer ( if you're drinking one or have one handy ) a little vegetable oil uncooked riceK American 2 cans Red Beans ( black-eyed peas also work ) 1/2 pound smoked sausage ( the smokier the better ) 1 medium to large onion, chopped 1/2 bell pepper, chopped ( too much will make it bitter ) 2 green onions ( if you have them ) 1 rib of celery, chopped ( if you have it ) 1 tsp minced garlic salt, pepper, red pepper, tabasco thyme and parsley a little beer ( if you're drinking one or have one handy ) a little vegetable oil uncooked rice 1228c inaka@tdl.comd 10 mins.e 40 mins.f Mediumg Medium Pound or process all of the ingredients in a mortar, blender, or processor to a smooth even paste. If necessary, add a little more oil when processing. You may substitute 16 coriander stems for coriander roots. Gw10 Coriander roots, chopped 4 Garlic cloves, chopped 1 Shallot, chopped 1 ts Shrimp paste 10 Black peppercorns 2 tb OilK 14 Dried red chiles, seeds removed, soaked in water 2 ts Galangal, chopped 1 Lemon grass stalk, bottom 6 inches only, sliced 1 ts Shredded lime zest 10 Coriander roots, chopped 4 Garlic cloves, chopped 1 Shallot, chopped 1 ts Shrimp paste 10 Black peppercorns 2 tb Oil 1228c Ruth Lawd 15 mins.e Nonef Refrigerator Potato RollsB Breads & MuffinsC 1 medium potato 1 tbls active dry yeast 1 tsp granulated sugar 1/4 cup butter or margarine 2 tbls shortening (melted) 1/4 cup honey 1 large egg 1 1/2 tsp salt 4-4 1/2 cups bread flour (I use Gold Medal brand) pepper pepper teaspoon pepper pepper monosodium glutamate tabasco white pepper olive vinegar pepper tabasco white pepper dashed dashes dashi dates dates maybe substituted day-oldy deboned debris frying frying Cook potato in boiling water to cover until tender. Drain and reserve 1/2 cup of the liquid. Cool to between 105- to 115-degrees. Stir in the yeast and sugar. Let stand 5 minutes. Mash the potato to make 1/2 cup (after mashing) and put in mixing bowl. Add the butter, melted shortening, honey, egg, salt, yeast mixture and 1-1/4 cups of the flour. Beat at medium speed for 2 minutes. Gradually stir in flour until dough is no longer sticky and feels silky smooth. I add about 3 cups of f lour initially and add "sprinkles" of flour, kneading in between, until the dough is soft and silky feeling and no longer sticky. Humidity plays a BIG part in breadmaking; on humid days you'll need more flour because the flour will have picked up moisture from the air...on dry days you'll need less flour. Trust your fingers, they'll tell you when the dough is "RIGHT". It'll take you about 6-8 minutes. in 2 greased 8-inch round pans (DO NOT use larger pans or the ones in the middle won' t get good and done). Cover and refrigerate up to 4 days. Cover and let rise in a warm place 1-1/2 hours or until doubled. Bake in a preheated 375-degree oven for 15-20 minutes, or until golden brown. American` 1 medium potato 1 tbls active dry yeast 1 tsp granulated sugar 1/4 cup butter or margarine 2 tbls shortening (melted) 1/4 cup honey 1 large egg 1 1/2 tsp salt 4-4 1/2 cups bread flour (I use Gold Medal brand) 1228c inaka@tdl.comd 1 hr & 15 mins.e 20 mins.f Mediumg Mediumm in between, until the dough is soft and silky feeling and no longer sticky. Humidity plays a BIG part in breadmaking; on humid days you'll need more flour because the flour will have picked up moisture from the air...on dry days you'll need less flour. Trust your fingers, they'll tell you when the dough is "RIGHT". It'll take you about 6-8 minutes. in 2 greased 8-inch round pans (DO NOT use larger pans or the ones in the middle won' 9BRck 9JRcs BJZk{ BJZc{ BRZk{ BJZk{ 9JZks BJZk{ 9JRcs 9BRck 9JRcs 9BRcs 9BJck{ 9JRcs 9JZk{ 9BZk{ Melt the butter in a soup pot with 1/2 cup of the water and add the onion bay leaf and thyme. Cook over medium-low heat 4 to 5 minutes; add the potatoes Taste for salt andPass the soup through a food mil and return it to the soup pot. Avoid using a blender which will tend to make the soup gummy and glutinous.Warm a tablespoon of the olive oil in a skilletadd the tomatoes and cook over medium-high heat until the juice has evaporated and the tomatoes have thickened Combine the remaining oilB and the basil in a blender jar and puree. Season with salt and vinegar to taste.Serve the soup with a spoonful of the basil puree swirled into each bowl and a generous grinding of pepper. 1 teaspoon salt 4 tablespoons olive oil 1 pound ripe tomatoes peeled seeded and finely chopped 1 cup basil leaves loosely packed Champagne vinegar or red wine vinegar to taste White or black pepperK American d seasonings to taste. Stuff one leaf at a t a refresher refrigerator refrigerator potato rolls restaurant restaurant style onion rings reuben reuben reuben sandwich rhubarb rhubarb strawberry cobbler casserole chick salad tomatoes ricotta ricotta pepper bread riesling rings risotto risotto milanese milanese risotto milanese anese milanese rockfish rolled Grate the potatoes over a sieve, so that the water can leave. Don't use a to fine grater, you don't want to make mashed potatoes. Squeeze the potatoes - so that more water is going out of it. Grate the onions fine on the grater and put them to the potatoes, like the other ingredients and mix them carefully. Depending on how wet the dough is, put some flour or oat flakes to it, so that you get a not to solid dough. Put oil into a pan and when it is really hot, take with a (soap) spoon abi ht from the dough and put it into the pan and push it to a flat cake. They have to be "golden" from both sides (you have to turm them after awhile) - the border of that pancake has to be real crisp. Eat them hot to (or on) a slice of bread (Schwarzbrot (that is dark bread)) with butter and put Ruebenkraut (sugar-root syrup) or Apfelkraut (apple syrup) on it. German inaka German Potato PancakesB PotatoesC 6Dg1.5 kg potatoes 1 big onion 2 eggs 1 tsp salt a bit flour (Buchweizen (wheat flour or oat flakes) ted 375-degree oven for 15-20 minutes, or until golden brown. American` 1 medium potato 1 tbls active dry yeast 1 tsp granulated sugar 1/4 cup butter or margarine 2 tbls shortening (melted) 1/4 cup honey 1 large egg 1 1/2 tsp salt 4-4 1/2 cups bread flour (I use Gold Medal brand) a 1228c inaka@cap.or.jpd 1 hr & 15 mins.e 20 mins.f Mediumg Mediumm German Potato PancakesB PotatoesC 6Dg1.5 kg potatoes 1 big onion 2 eggs 1 tsp salt a bit flour (Buchweizen (wheat flour or oat flakes) Preheat oven to 400F Filling: In a bowl blend sugar and cornstarch. Toss with rhubarb and strawberries then add cornstarch. Set aside. Pastry: in a large mixing bowl cut shortening into flour until mix is consistency of cornmeal. Add sugar and salt. Gradually add ice water and mix until dough holds its shape. Roll out on a floured board and cut into 51x13 strips and 7 1x9 strips.Assembly: in a buttered 9x13 inch pan pour filling. Crisscross doughstrips over filling and sprinkle with sugarB*. Bake 30 minutes or until crust is brown. American` Filling:2 cups sugar 5 Tbs cornstarch 4 cups sliced rhubarb 4 cups fresh strawberries 1/4 cup butterPastry: 2/3 cup shortening 2 cups flour 2 Tbs sugarpinch of salt 4 - 5 Tbs ice water 3 Tbs buttermelted 2 Tbs sugar 1228c inaka@tdl.comd 20 mins.e 30 mins.f Highg Highm Rice And Bean CasseroleB RiceC 5 with milk if necessary. Serve with rye crackers. American Bqn, transfer onions to paper towels and drain. Transfer onions to platter. Season with salt and serve immediately. American` 2 large onions, halved, thinly sliced 1 cup buttermilk 2 cups all purpose flour 1 tablespoon salt 2 teaspoons paprika 1/4 teaspoon cayenne pepper Vegetable oil (for frying) #A;Bon App November 1995 Kevin Fisher: St. Paul, Minnesota 1 hr & 45 mins.e 15 mins.f Highg Highm Reuben DipB AppetizersC 1 3-ounce package cream cheese 1/4 cup sour cream 4 ounces sliced corned beef (finely chopped) 1/2 cup grated Swiss cheese 1/4 cup chopped and drained sauerkraut 2 to 3 tablespoons milk Rye crackers for dipping Heat cream cheese, sour cream, corned beef, Swiss cheese and sauerkraut in small sauce pan over low heat until hot, thin with milk if necessary. Serve with rye crackers. American berries topping dough filling 1 3-ounce package cream cheese 1/4 cup sour cream 4 ounces sliced corned beef (finely chopped) 1/2 cup grated Swiss cheese 1/4 cup chopped and drained sauerkraut 2 to 3 tablespoons milk Rye crackers for dipping 1228c inaka@tdl.comd 10 mins.e 15 mins.f Highg Highm Recipe: Reuben Dip Ingredients: 1 3-ounce package cream cheese 1/4 cup sour cream 4 ounces sliced corned beef (finely chopped) 1/2 cup grated Swiss cheese 1/4 cup chopped and drained sauerkraut 2 to 3 tablespoons milk Rye crackers for dipping Method: Heat cream cheese, sour cream, corned beef, Swiss cheese and sauerkraut in small sauce pan over low heat until hot, thin with milk if necessary. Serve with rye crackers. Additional Notes (if any): Recipe From: inaka@tdl.com -----------B ------------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ttp://www.tdl.com/~inaka/inakasoft/ flour white vinegar bread flour 3 cups cooked pink beans 2 1/2 cups cooked brown rice 6 oz tomato paste 1 cup lowfat cottage cheese 1/4 cup chopped onion 1 cup milk 1/4 cup wheat germ 1 Tbsp chopped parsley (1) Mix the beans, rice, tomato paste. (2) Blend the garlic, onion, milk, and soy sauce.(3) Combine everything but sesame seeds into a baking dish.(4) Shake the sesame seeds on top. (5) Bake at 350 deg. F for 40 min. NOTES Optional additions: 1 egg, 1/4 tsp rosemary, 1 tsp molasses, grated parmesan cheese on top, mace (to taste). Substitutions: (I have not tried all combinations!) beans: pinto or almost any kindrice: barley for some or all cottage cheese: plain yoghurt or tofuwheaB t germ: grape nuts, bulgur wheat, oatmeal, etc. milk: anything from water to whole milk nutmeg: cinnamon egg: tapioca flour and starch paste molasses: blackstrap molasses or honey I start with my favorite old deep side skillet. I put about 2-3 tablespoons of oil in the bottom and turn it on medium heat. Dice up about 1/4 cup of onions, dice them fine, (green or boiler), and toss them in. Smash two garlic cloves or add about 1/2 teaspoon of minced garlic, a bit less of garlic powder. (I put a mound about 1/4 inch deep and about 1 inch in diameter in my palm and add it.) Add about 1/4 teaspoon of salt and pepper to smell. Stir occasionally and cook till the onion s are golden brown. Cut up the meat into chunks. I like to chew mine so they are about 1 to 1 1/2 inches square. My wife cuts them smaller. If the meat is pre-cooked (yes left overs), it will only need to warm up and aquire the flavor of the spices about 3 to 5 minutes. Otherwise cook till done. I use pork venison and chicken for a wonderful flavor. Add the meat to the skillet if you haven't done so. Stir occasionally and start dicing the vegies. Cut the chunks as you like +Boil potatoes until done, about 10 minutes. Meanwhile, combine cucumber, tomato, onion, lime juice, jalapeno, and ginger, together with a pinch of salt. (For a less spicy dish, core and seed jalapeno, or leave it out altogether.) Drain potatoes and cool under running water. Combine all ingredients. G@1/2 cup plain yogurt 4 cups cooked rice salt and pepper to tasteK American 51 large or 2 medium potatoes, diced 1/2 cucumber, diced 1 tomato, diced 1 medium onion, diced 1 fresh jalapeno pepper, minced 1/4 inch ginger root, peeled and minced juice of 1 lime 1 can chick peas (garbanzo beans), drained 1 tsp curry powder 1/2 cup plain yogurt 4 cups cooked rice salt and pepper to taste 1228c inaka@tdl.comd 15 mins.e 15 mins.f Rice And TomatoesB RiceC 4s or honey filling suggestions filling1 fillings fillo fillo dough filoc finally finally finally finally fine-quality finelyM 1 teaspoon salt 1 cup unconverted long-grain rice 1 onion, chopped fine 1 tablespoon vegetable oil a 13-ounce can plum tomatoes, drained, reserving 1/4 cup juice, and chopped In a large saucepan bring 4 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. The rice may be made 1 day in advance and kept covered and chilled. Reheat the rice in a steamer over boiling water. In a sauc epan cook the onion in the oil over moderately low heat, stirring occasionally, until it is softened, add the tomatoes with the reserved juice, and cook the mixture, stirring occasionally, for 3 minutes. In a bowl combine well the rice, the tomato mixture, and salt and pepper to taste. 1 onion, chopped fine 1 cup zucchini, cooked and diced 1/2 cup peas, cooked 1/2 lb. potatoes, cooked, peeled and diced 2 tbs. olive oil 1/2 pkg. cream cheese.K Mexican 4 dried chilies 1 clove garlic 1/4 tsp. cumin 1/2 cup vinegar 1 tsp. salt, or less 1 bay leaf 1/4 tsp thyme 1 onion, chopped fine 1 cup zucchini, cooked and diced 1/2 cup peas, cooked 1/2 lb. potatoes, cooked, peeled and diced 2 tbs. olive oil 1/2 pkg. cream cheese. 1228c inaka@tdl.comd Overnighte Nonef Mediumg Mediumm Salsa FrescaB SaucesC 2 cloves garlic 1/2 medium-size onion, quartered 1 or 2 jalapeno or other small hot chiles, stemmed and seeded 1 pound firm ripe tomatoes, seeded and coarsely chopped 2 tablespoons salad oil juice of 1 lime salt and pepper (optional) 2 cloves garlic 1 tsp tamari soy sauce 1/4 tsp ground nutmeg 1/4 tsp basil 1/4 cup sesame seeds (or use less or more, to taste)K American =3 cups cooked pink beans 2 1/2 cups cooked brown rice 6 oz tomato paste 1 cup lowfat cottage cheese 1/4 cup chopped onion 1 cup milk 1/4 cup wheat germ 1 Tbsp chopped parsley 2 cloves garlic 1 tsp tamari soy sauce 1/4 tsp ground nutmeg 1/4 tsp basil 1/4 cup sesame seeds (or use less or more, to taste) 1228c inaka@tdl.comd 20 mins.e 40 mins.f Rice and Chick Pea SaladB SaladsC 1 large or 2 medium potatoes, diced 1/2 cucumber, diced 1 tomato, diced 1 medium onion, diced 1 fresh jalapeno pepper, minced 1/4 inch ginger root, peeled and minced juice of 1 lime 1 can chick peas (garbanzo beans), drained 1 tsp curry powder ckstrap molasses or honey tobasco sauce tumeric powder vanilla vesop substitute sauce water white vinegar tsp/15ml water tsp/5ml finely chopped coriander tsp/5ml ground white pepper tsp/5ml preserved radish tsp/5ml tsp/5ml sugar tsp/5ml sugar1 tbs/15ml sauce tamarind pasteH unbaked shell fluted vanilla tablespoon vanilla extract whole chipotle pepper split whole glazing whole approx pounds whole nutmeg bottled desired sprig fresh thyme American` 1 teaspoon salt 1 cup unconverted long-grain rice 1 onion, chopped fine 1 tablespoon vegetable oil a 13-ounce can plum tomatoes, drained, reserving 1/4 cup juice, and chopped #A*Gourmet February 1990 Dinner Florida Style 15 mins.e 30 mins.f Recipe: Rice And Tomatoes Ingredients: 1 teaspoon salt 1 cup unconverted long-grain rice 1 onion, chopped fine 1 tablespoon vegetable oil a 13-ounce can plum tomatoes, drained, reserving 1/4 cup juice, and chopped Method: In a large saucepan bring 4 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a colander and rinse it. Set the colander over a large saucepan of boiling water and stea cook the mixture, stirring occasionally, for 3 minutes. In a bowl combine well the rice, the tomato mixture, and salt and pepper to taste. 1/2 cup milk, scalded and cooled to 115 degrees 2 packages active dry yeast 1 tablespoon sugar 3/4 stick (6 tablespoons) unsalted butter, room temperature 2 cups ricotta cheese 2 eggs 2 teaspoons salt Pour the milk into a large bowl and stir in the yeast and sugar. Let stand until foamy, about 5 minutes. Beat the butter, ricotta, eggs, and salt into the yeast mixture with a whisk; then whisk in the pepper and chives. Stir in enough of the flour to make a soft dough. Knead on a floured surface 5-10 minutes. Place the dough in a greased large bowl and turn to coat. Cover the bowl with a damp towel and let rise in a warm spot until doubled in bulk, 1 to 1 1/2 hours. Punch the dough B down and let it rise again for about 1 hour. Grease a cookie sheet. Punch the dough down, shape it into an oval loaf, cover and let rise for 45 minutes. Preheat oven to 350. Bake about 45-50 minutes, occasionally spraying top with water. custard crosswise strips sticks about thick paper slices fryer pieces discard portion d'agneau d'ail| d'alsace| d'anchois d'aneth eep side skillet. I put about 2-3 tablespoons of oil in the bottom and turn it on medium heat. Dice up about 1/4 cup of onions, dice them fine, (green or boiler), and toss them in. Smash two garlic cloves or add about 1/2 teaspoon of minced garlic, a bit less of garlic powder. (I put a mound about 1/4 inch deep and about 1 inch in diameter in my palm and add it.) Add about 1/4 teaspoon of salt and pepper to smell. Stir occasionally and cook till the onion s are golden brown. Cut up the meat into chunks. I like to chew mine so they are about 1 to 1 1/2 inches square. My wife cuts them smaller. If the meat is pre-cooked (yes left overs), it will only need to warm up and aquire the flavor of the spices about 3 to 5 minutes. Otherwise cook till done. I use pork venison and chicken for a wonderful flavor. Add the meat to the skillet if you haven't done so. Stir occasionally and start dicing the vegies. Cut the chunks as you like ng-grain rice 1 onion, chopped fine 1 tablespoon vegetable oil a 13-ounce can plum tomatoes, drained, reserving 1/4 cup juice, and chopped In a large saucepan bring 4 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. The rice may be made 1 day in advance and kept covered and chilled. Reheat the rice in a steamer over boiling water. In a sauc epan cook the onion in the oil over moderately low heat, stirring occasionally, until it is softened, add the tomatoes with the reserved juice, and cook the mixture, stirring occasionally, for 3 minutes. In a bowl combine well the rice, the tomato mixture, and salt and pepper to taste. {G\1 tablespoon coarsely ground black pepper 1/2 cup snipped fresh chives 4 to 4 1/2 cups flourK American &1/2 cup milk, scalded and cooled to 115 degrees 2 packages active dry yeast 1 tablespoon sugar 3/4 stick (6 tablespoons) unsalted butter, room temperature 2 cups ricotta cheese 2 eggs 2 teaspoons salt 1 tablespoon coarsely ground black pepper 1/2 cup snipped fresh chives 4 to 4 1/2 cups flour 1228c inaka@tdl.comd 3 hrse 50 mins.f Mediumm Recipe: Ricotta Pepper Bread Ingredients: 1/2 cup milk, scalded and cooled to 115 degrees 2 packages active dry yeast 1 tablespoon sugar 3/4 stick (6 tablespoons) unsalted butter, room temperature 2 cups ricotta cheese 2 eggs 2 teaspoons salt 1 tablespoon coarsely ground black pepper 1/2 cup snipped fresh chives 4 to 4 1/2 cups flour Method: Pour the milk into a large bowl and stir in the yeast and sugar. Let stand until foamy, about 5 minutes. Beat the butter, ricotta, eggs, and sa them. I like whole florets of Broccoli and my carrots small. Corn is easy if it is kernaled. I use the entire Cellery stalk cut into 1/2 inch lengths. As you cut them up, add them. Stir and see how it looks. You may have to turn up the heat a bit here. When the vegies are steamed they will change colors, get a bit darker a bit softer but still crunchy. Cover the skillet and give it about 5 to 10 minutes to simmer. Stir occasionally, you know, don't let it stick or burn. gave no amounts in the above because it should be to your liking. Thinking back there is usually about 1 to 1 1/2 cups of each of the veggies, and about 1/2 pounds of each of the meats. I use alot of left overs and sometimes there is not much of one, and alot of another. I try and balance the smell and look of it. My skillet is one of those semi "wok" ones, rounded, about 12" across and 6" deep. It is usually about 1/2 to 2/3 full now. Now I add 2 to 3- 14oz cans of broth or 1 cup yellow cornmeal 1 cup flour 1/4 cup sugar 1 teaspoon baking soda 2 teaspoons cream of tartar 1/2 teaspoon salt 1 cup sour cream 1/4 cup milk 2 eggs, well beaten 4 tablespoons unsalted butter, melted 0Preheat oven to 425. Butter an 8" square pan or 12 muffin tins. Combine the cornmeal, flour, sugar, baking soda, cream of tartar, and salt. Quickly add the sour cream, milk, eggs, and butter. Stir just to mix. Spoon into pan or tins and bake for 20-25 minutes. 160 cal. ea. for 12 muffins American` 1 cup yellow cornmeal 1 cup flour 1/4 cup sugar 1 teaspoon baking soda 2 teaspoons cream of tartar 1/2 teaspoon salt 1 cup sour cream 1/4 cup milk 2 eggs, well beaten 4 tablespoons unsalted butter, melted 1228c inaka@tdl.comd 25 mins.e 25 mins.f Mediumg Highm Ricotta Pepper BreadB Breads & MuffinsC Rich Corn CakeB Breads & MuffinsC hen the rice is done. After 5 minutes f about 2 to 3 pints if you made your own. The mix should just be covered. If I remember I reserve 1/2 can of broth to blend the stir fry seasoning in. If not I use water. Bring it to a boil and add an equal amount of instant rice. I use the cans to measure a 1 to 1 volume. If I'm working from scratch, I pour the boiling liquid off into the "not instant" rice and begin cooking it slowly. I put the vegie mix back and mix them together when the rice is done. After 5 minutes f luff the instant rice brand and eat it. If I'm into cagen, I add about 4 to 6 teaspoons of tobassco sause to the mix prior to adding the rice. That's it! I have reread it and it sounds chaotic. It is chaotic. On the avrage day, after work, I can put it on the table in about 30 minutes. My teenagers leave no scraps from one of these and never question the ingrediants. ( At least not more than once. ) If you're a Vegan, leave out the meat, it's still good. Vegies: Cellery, Brocalli, Carrots, Corn... any other you can think of.Others: Oil, I like olive oil, I use vegetable oil, ( I'm poor ) Broth, Chicken or Vegetable Rice, Any combination that will cook well together, (read at same rate).K Chinese Meat: I have used chicken breast, pork, turkey breast, lean beef & venison. You may use one or any combination of the above. Seasonings: Onion and garlic, salt and pepper, tobassco sause, stir fry seasoning. I have not mastered the subtle art of mixing oriental seasonings so I use the Sun Bird stir fry seasoning. Vegies: Cellery, Brocalli, Carrots, Corn... any other you can think of.Others: Oil, I like olive oil, I use vegetable oil, ( I'm poor ) Broth, Chicken or VegetabBMle Rice, Any combination that will cook well together, (read at same rate). 1228c inaka@tdl.comd Variese Variesf Mediumm Rich Corn CakeB Breads & MuffinsC Now I add 2 to 3- 14oz cans of broth or thawedC minced parsley minced scallions molasses optional mustard cooking cooking mustard optional mustard mustard tabsW ss911 9BRZk{ 9BRZks 9BRck{ 9JZcs 9JRck{ 9JZcs BRZks 9BJZks BRZk{ 9JRcs scRB9 {kZRB9 scRB9 {kZJ9 {scZJ9 {kZJ99 scRB9 cRB911)) kcZJB11 cZJB911 s ksskcZRB91 ZRB911)1))1 ZRJ911 199ZkR RJJ99 )1))1 RZZRJB9 )1))1B {kcZJ BRRcZ {kcZJJ BZcs{ BRcs{ scZRBB This recipe is perfect for those of us who get home dead tired,desperately tired but with no desire to actually *cook* anything. The gravy can be cooked ahead of time and refrigerated or frozen: or made on the spot, if you feel energetic. The chicken you can roast yourself (again, if you feel like it) or pick up from the nearest place which roasts chickens and wraps them up for passersby (often using the kind of oven-with-rotating-spits which Peter refers to as "the chicken-torturing de vice"). Serve with mashed potatoes or noodles: or, if you have energy enough, dumplings. Melt the butter in a heavy-bottomed non-reactive saucepan: add the chopped onions and cook until translucent. Add the flour, and cook until the *roux* is golden brown. Pour in the beef stock and port. Add lemon slices, bay leaves, salt and pepper. Allow the sauce to cook for about 20 minutes, stirring occasionally, then pour through a fine strainer, test for seasoning, and add vinegar and salt o unsiftedJ unstuffed unsweetened until dumplings you're cooking upper upside-down 1 (3 1/2 lb.) chicken, cleaned and patted dry 2 garlic cloves, unpeeled and crushed 1 sprig fresh rosemary or 1 teaspoon dried salt and pepper 1 tablespoon butter, softened 1 tablespoon olive oil fresh rosemary sprigs for garnish 1228c inaka@tdl.comd 45 mins.e 1 Hourf Mediumg Mediumm Recipe: Roasted Chicken With Rosemary Ingredients: 1 (3 1/2 lb.) chicken, cleaned and patted dry 2 garlic cloves, unpeeled and crushed 1 sprig fresh rosemary or 1 teaspoon dried salt and pepper 1 tablespoon butter, softened 1 tablespoon olive oil fresh rosemary sprigs for garnish Method: Preheat oven to 450 degrees. Put the garlic and rosemary in the cavity of the chicken, andsprinkle it with salt and pepper. Truss the chicken. Rub the skin of the chicken with the butter and olive oi lso add one possibly-Italian red sausage cut in small pieces, as, a 9BRZcks 9BRZcks BJZcs{ BJRck{ BRZcs{ BRZks BJZcs{ 9BRZks liter vinegar liter white vinegarM 120of buttermilk tomatoes chopped cheddar grated purpose flour all-purpose flourZ broth bread crumbs buttermilk chicken stock chopped mushrooms butter cooked chickpeas cooked cooked tomatoes ooked ckpeas cooked cooked cooked tomatoes dashi stock defatted chicken broth canned broth bouillon cubes lentils beans finely chopped onion flour flour whole wheat 50/50 whole wheat fresh breadcrumbs liter sugarM liter sugarM liter One large fennel bulb 4-6 Large button mushrooms A chunk of Parmigianno Reggiano cheese Extra-Virgin Olive Oil One Lemon salt & freshly ground black pepper. Chop off any stalks at the head of the fennel bulb. If the bulb is at all discolored, either peel off the discolored portions, or cut off the discolorations. Slice off the root end of the bulb, then slice the bulb vertically into the thinnest slices you can make. A mandoline is a good tool for this task, but not essential to a good result. Arrange the slices on a platter without too much overlap, then drizzle with olive oil. Cut the lemon in half, and squeeze the juice of one half onto the 1/4 cup sake 8 green onions 1 Garlic clove 5 large mushrooms a 1228c inaka@cap.or.jpd 15 mins.e 20 mins.f Highg Highm A-Salad of Fennel, Mushroom and Shaved ParmesanB SaladsC lata di Finocchio, Funghi e ParmigianoB SaladsC rbed, add another 1/2 c. of stock and and RZZccks{ ZRRZR Zccks{ BJRRZZ ZRJJB Rckks{ BJJRR JRZcks{ ZRJJBB 9BBJJ Zckks{ Zk{ss{ {ss{kZR 9BRZcks Zk{ss{ {ss{kZR BRZcks RZkcks{ {{skckZRR JRZcks{ BRZck{ Chinese` Roasted duck breasts, cutp up match stick Roasted walnuts mixed lettuces julienned: ha kawa, celeri, red pepper Dressing: 1/2 Cup rice vinegar honey chinese hot mustard japanese horseradish a few roasted walnuts 1/2 cup walnut oil.a 1228c Yan Can Cookd 20 mins.e 35 mins.f Mediumg Mediumm Recipe: Roast duck salad Ingredients: Roasted duck breasts, cutp up match stick Roasted walnuts mixed lettuces julienned: ha kawa, celeri, red pepper Dressing: 1/2 Cup rice vinegar honey chinese hot mustard japanese horseradish a few roasted walnuts 1/2 cup walnut oil. Method: Blend dressing adding oil a little at a time. Pour over other ingredients. Additional Notes (if any): Recipe From: Yan Can Cook ------------------------------------------ This recipe was created using CompuBpter Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ 2 tablespoons butter BRck{{ {kZRJ1 {kZRJ {kZRJ scRJB991 scRJB9911))1)) scRJB991 sZRB11 1))1)1 sZRB11 sZRB11 scRB11 scRB1 scRB11 scRB11 1)1)1 scRB11 1)1)1 scRB1 1)1)1 scRB1 scRB))! scRB))! scRB))! kZJ9!! kZJ9!! In a small bowl, soak the prunes in Calvados. Make 4 incisions on each side of the roast and insert the garlic. Season with the salt and pepper. In a large flameproof casserole, melt the butter over moderately high heat. Add the pork and saute, turning, until browned all over, about 5 minutes. Sprinkle with the thyme, reduce the heat to moderately low, cover and cook, turning once, for 25 minutes. Add the carrots, onions and shallots and cook until the vegetables are tender, about 25 mi nutes. Add the prunes and Calvados and cook 5 minutes longer. Remove the roast to a carving board. Using a slotted spoon, transfer the vegetables and prunes to a bowl; cover and keep warm. Add the stock to the casserole and boil over moderately high heat, scraping up the browned bits from the bottom, until the sauce thickens slightly, about 10 minutes. Carve the roast and arrange on a serving platter with the vegetables and prunes. Pour some of the sauce over the meat and pass the re roast roast chicken roast salad roast grand-mere roast artichoke-mustard sauce roasted roasted chicken rosemary roasted olive herbs roasted garlic canapes roasted garlic mashed potatoes roasted-garlic roasted-garlic potatoes rockefeller rockefeller sauce rocket rocket pesto rockfish rolled rolled rolled rolled rockfish rolled cherry tomatoes cloves garlic dried chillies without seeds chopped leaves medium potatoes about pounds pears peeled cored tbspns ghee/melted butter turned brown 5-pound 5-spice broth granulated sugar divided nutmeg nutmeg divided nutmeg nutmeg A%Roast Pork w/ Artichoke-Mustard SauceB PorkC ]3 pound boned and rolled pork loin 1 to 1 1/2 cups dry white wine 2 cloves garlic, cut into slivers salt and freshly ground pepper to taste 1/2 teaspoon dried thyme Slices of roasted pork loin bathed in an artichoke heart and mustard-flavored sauce. This disk is also delicious when served at room temperature, enabling you to prepare it in advance. 3 medium carrots, sliced 2 small onions, sliced 8 shallots 3 cups chicken stock 1228c inaka@cap.or.jpd 25 mins.e 55 mins.f Highg Highm A%Roast Pork w/ Artichoke-Mustard SauceB PorkC ]3 pound boned and rolled pork loin 1 to 1 1/2 cups dry white wine 2 cloves garlic, cut into slivers salt and freshly ground pepper to taste 1/2 teaspoon dried thyme Slices of roasted pork loin bathed in an artichoke heart and mustard-flavored sauce. This disk is also delicious when served at room temperature, enabling you to prepare it in advance. r pepper to taste. Add the chicken pieces and heat over a low flame. Re: the gravy: There's never enough of it. If I were you, I'd double the recipe. You can always freeze what you don't use. SWISS 3 T Butter 2 T Chopped onions 2 T Plain flour 500 ml Beef stock 50 ml Dry port or red wine 2 Thick lemon slices with peel 2 Bay leaves Salt and fresh-ground pepper Dash or two of wine vinegar 1 1/4 lb Roast chicken (just the meat, cut into bite-sized pieces 1228c inaka@tdl.comd 30 mins.e 20 mins.f Mediumg Mediumm Roast duck saladB SaladsC 6DrRoasted duck breasts, cutp up match stick Roasted walnuts mixed lettuces julienned: ha kawa, celeri, red pepper FJBlend dressing adding oil a little at a time. Pour over other ingredients. AwDressing: 1/2 Cup rice vinegar honey chinese hot mustard japanese horseradish a few roasted walnuts 1/2 cup walnut oil. jumbo juniper ifier| kaffir kahula kalamata kamaboko kampyo kampyo gourd shavings kappamaki kasseri kebabs keep^ tightly covered refrigerated until serving keeping keiko kellogg's kernelsC ketchup khorosho kibba kibbi kicks kidneyR kikommen 1. Preheat the oven to 350F degrees. 2. Place the pork loin in a shallow roasting pan. Rub the roast with1/2 cup white wine. With the tip of a sharp knife,, cut slits in the roast and insert the garlic slivers in the slits. Work the seasonings into the meat. 3. Set the loin in the oven. Roast for 2 hours and 15 minutes or 45 minutes per pound. Baste the pork every 20 to 30 minutes with the pan juices. After 1 hour of roasting time, make a loose foil tent and cover the meat for the remai nder of the cooking time. It may be necessary to add an additional 1/2 to 1 cup of wine at this time, if the pan juices have dried up. 4. When the roast is done, transfer the loin to a platter, and let sit for10 minutes. Carve into 3/4-inch thick slices, pour the pan juices over all, and serve with the artichoke-mustard sauce covering the slices. Pass the extra sauce alongside in a gravy boat. Artichoke-Mustard Sauce 1. Place the mustard in a bowl. Gradually add the water, beating consta mainder separately. Gh1/2 teaspoon fresh thyme 3 medium carrots, sliced 2 small onions, sliced 8 shallots 3 cups chicken stockK French 020 pitted prunes 1/4 cup Calvados 3 1/2-pound boneless pork roast, trimmed of excess fat 2 garlic cloves, quartered lengthwise 1 teaspoon salt 1/2 teaspoon freshly ground pepper 2 tablespoons butter 1/2 teaspoon fresh thyme 3 medium carrots, sliced 2 small onions, sliced 8 shallots 3 cups chicken stock 1228c inaka@tdl.comd 25 mins.e 55 mins.f Highg Highm he roast to a carving board. Using a slotted spoon, transfer the vegetables and prunes to a bowl; cover and keep warm. Add the stock to the casserole and boil over moderately high heat, scraping up the browned bits from the bottom, until the sauce thickens slightly, about 10 minutes. Carve the roast and arrange on a serving platter with the vegetables and prunes. Pour some of the sauce over the meat and pass the re kZJ9!! scZB) scZB) scZB) scRB))! scRB))! scRB))! sZRB!)) sZRB!)) sZRB!)) sZRB!)) sZRB!)) sZRB!)) kZJ9!! kZJ9!! kZJ9!! BRcs{ BRcs{ BRcs{ ntly, until all the water has been incorporated. 2. In a slow, steady stream, add the oil, whisking constantly until all the oil has been added and the sauce is creamy. 3. Stir in the pepper and lemon juice, mixing well. 4. Add the chopped artichoke hearts and stir to blend. Serve the sauce as is, or refrigerate for later use. If you choose to prepare the sauce in advance (may be done up to 8 hours ahead), bring the sauce to room temperature before serving.Approximately 2 cups sauce Artichoke-Mustard Sauce A creamy mustard-based sauce featuring chopped artichoke hearts. I use this sauce to adorn any cooked meats - steak, lamb, pork -chicken or turkey, or to dress a piece of grilled fish. 1/4 cup Dijon mustard 6 tabs boiling water 3/4 cup olive oil freshly ground pepper to taste 2 teasps lemon juice 14 ounce can artichoke hearts, drained and coarsely chopped American #A9The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3) 1 hr & 15 mins.e 2 hrs & 30 mins.f Highg Highm Recipe: Roast Pork w/ Artichoke-Mustard Sauce Ingredients: 3 pound boned and rolled pork loin 1 to 1 1/2 cups dry white wine 2 cloves garlic, cut into slivers salt and freshly ground pepper to taste 1/2 teaspoon dried thyme Slices of roasted pork loin bathed in an artichoke heart and mustard-flavored sauce. This disk is also delicious when served at room temperature, enabling you to prepare it in advance. Artichoke-Mustard Sauce A creamy mustard-based sauce featuring chopped artichoke he lemon juice 14 ounce can artichoke hearts, drained and coarsely chopped #A9The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3) 1 hr & 15 mins.e 2 hrs & 30 mins.f Highg Highm Roasted Chicken With RosemaryB PoultryC minsC grind grind fresh nutmeg grinded grinding grinding black pepper grissini grocery groundD Pizza` 1 package dry yeast 1/2 cup tepid water 1/8 teaspoon sugar 3/4 cup cold milk, plus more, if needed 2 tablespoons olive oil 3 cups all-purpose flour 1 1/2 teaspoons salt The Way to Cook by Julia Child. 30 mins.e 10 mins.f Recipe: Rosemary's Classic Pizza Dough Ingredients: 1 package dry yeast 1/2 cup tepid water 1/8 teaspoon sugar 3/4 cup cold milk, plus more, if needed 2 tablespoons olive oil 3 cups all-purpose flour 1 1/2 teaspoons salt Method: Whisk the yeast, water, and sugar and let bubble up 5 minutes or so to proof. Measure the dry ingredients into the bowl of the processor. Blend the 3/4 cup of milk into the ready yeast mixture. Turn on the machine and process in the yeast, then the oil, and dr out 5-10 minutes on each side or until they are golden brown. Slice into wedges anquently Roasted Garlic CanapesB AppetizersC 2 heads garlic 2 T. olive oil 2 (8 oz.) packages cream cheese, softened 1/2 cup butter or margarine, softened 3/4 tsp. salt assorted fresh veggies & toasted breads Cut off tops of garlic heads, leaving tight outer covering intact. Place garlic heads, cut side up, on sheet of aluminum foil or in a garlic roaster. Drizzle with olive oil, wrap in foil or cover with lid. Bake at 350F for 1 hour or until golden. Cool. Squeeze out pulp from each clove. Position knife blade in food processor bowl, add garlic pulp. Process until smooth, stopping once to scrape down sides. Add cream chreese, and pulse 2 or 3 times, stopping once to scrape down sides. Refri 2 garlic cloves, finely minced 1 1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried 1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried salt and pepper lemon slices and fresh herbs for garnish 1228c inaka@cap.or.jpd 4 hrse 25 mins.f Mediumm Arrange the fish in an oiled shallow baking pan. In a small bowl, combine the olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper, and pour the mixture over the fish, coating the insides as well. Chill the fish, covered loosely with plastic wrap, for 2 to 4 hours. Preheat the oven to 450 degrees. Bake the fish for 20 to 25 minutes, or until it flake easily when tested with a fork. Garnish with the lemon slices and fresh herbs. G8salt and pepper lemon slices and fresh herbs for garnishK Italian _1 (2 1/2-3 lb.) whole fish, such as red snapper or striped bass,cleaned with head and tail 1/3 cup olive oil 2 tablespoons lemon juice 2 garlic cloves, finely minced 1 1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried 1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried salt and pepper lemon slices and fresh herbs for garnish 1228c inaka@tdl.comd 4 hrse 25 mins.f Mediumm ,gerate in an airtight container up to 5 days. Pipe onto vegetables and breads. Yield: 2 2/3 cups. Debbie's Notes: I cut all ingredients by half and it worked out great. ALso, I made the whole thing in the food processor "blend" funtion (not with the knife). Finally, this spread pipes beautifully. American` 2 heads garlic 2 T. olive oil 2 (8 oz.) packages cream cheese, softened 1/2 cup butter or margarine, softened 3/4 tsp. salt assorted fresh veggies & toasted breads 1228c Southern Livingd Overnighte 1 Hourf Mediumg Highm Roasted Garlic Mashed PotatoesB PotatoesC +2 heads roasted garlic (recipe follows) 3 lbs baking potatoes, peeled and cut into equal size chunks About 5 TBS whipping cream (try low fat milk) Optional: about 3 TBS butter (or olive oil) Salt and white pepper to taste Optional garnish: sauteed wild mushrooms ( or portobello) cut in strips) scRB))!) kkZB1c scRB))!) kkZB1c scRB))!) kkZB1Z sB1BZJJ sB1BZJJ sB1BZJB B9BRR!R B9BJZ!Z B9BJR!R BB99B!1 BB99B)1 BB19B)) {cZB)19Zk{ Z9B1B91 {cZB)19Zk{ ZBB)B91 {cZB)19Zk{ Z9B)B91 {kRB1)9RZcs{ {kRB1)9RZcs{ like skins should be intact. Partially enclose heads in a double layer of aluminum foil, leaving a 1-inch square opening for two heads. Open packet and drizzle olive oil over tops of garlic. Season with salt and pepper and add a sprig or two of fresh thyme, if desired. Draw up foil, leaving the opening. Place on baking sheet and bake in the middle of a preheated 375-degree oven for 40-50 minutes. American ,2 heads roasted garlic (recipe follows) 3 lbs baking potatoes, peeled and cut into equal size chunks About 5 TBS whipping cream (try low fat milk) Optional: about 3 TBS butter (or olive oil) Salt and white pepper to taste Optional garnish: sauteed wild mushrooms ( or portobello) cut in strips) 1228c inaka@tdl.comd 25 mins.e 1 hr & 30 mins.f Mediumg Highm Roasted-Garlic Potatoes PotatoesC top off garlic heads, leaving the root end intact. Each clove should be exposed but the paper- D]rlic chives (microwaving for approx 1 minute will do) into each potato mound before serving. Equipment: large pot to boil potatoes milk and water for boiling small circular baking dish lightly greased baking sheet aluminum foil ricer pastry bag and preferred tube end American 1 head of garlic 1/3 cup of olive oil 6 medium potatoes (or 2 lbs) 1/3 to 1/2 cup milk 1/4 cup butter or margarine 1/4 cup grated parmesan cheese salt and pepper to taste garlic chives (the small "onions" or sprouts that grow off the heads of garlic) for garnish Equipment: large pot to boil potatoes milk and water for boiling small circular baking dish lightly greased baking sheet aluminum foil ricer pastry bag and preferred tube end 1228c inaka@tdl.comd 30 mins.e 2 hrsf Highg Highm Rockefeller Sauce SaucesC nd getting starchy, sticky potatoes. With a ricer, push cooked potatoes through and mix with enough cream to make a consistency like very thick cream that holds peaks. Mix in the garlic. Melt the butter before adding, if using. Season to taste with salt and pepper. Serve hot, surrounded by sauteed mushrooms. Makes 6 servings. To roast whole heads of garlic: Cut top off garlic heads, leaving the root end intact. Each clove should be exposed but the paper- like skins should be intact. Partially enclose heads in a double layer of aluminum foil, leaving a 1-inch square opening for two heads. Open packet and drizzle olive oil over tops of garlic. Season with salt and pepper and add a sprig or two of fresh thyme, if desired. Draw up foil, leaving the opening. Place on baking sheet and bake in the middle of a preheated 375-degree oven for 40-50 minutes. American 1 head of garlic 1/3 cup of olive oil 6 medium potatoes (or 2 lbs) 1/3 to 1/2 cup milk 1/4 cup butter or margarine 1/4 cup grated parmesan cheese salt and pepper to taste garlic chives (the small "onions" or sprouts that grow off the heads of garlic) for garnish 1. Peel the papery skin from one head garlic. Place head on a piece of tin foil, drizzle with olive oil, seal in the foil and bake at 350 until your entire house smells like garlic and the bulb is soft to the touch, about 1 to 1-1/2 hours. (Keep the oven going to brown the potatoes later.) 2. In the meantime, boil peeled, quartered potatoes in a generously salted mixture of 1 part milk, 3 parts water until mashable (simmering approx 20-30 minutes). Drain. 3. Into a large bowl, put the inaka@cap.or.jpd 25 mins.e 1 hr & 30 mins.f Mediumg Highm Roasted-Garlic Potatoes PotatoesC 1228c inaka@tdl.comd 2 hrs & 30 mins.e 10 mins.f Mediumg Highm Recipe: Rockefeller Sauce Ingredients: 3/4 cup (1 1/2 sticks) butter, divided 3/4 cup chopped celery 3 tablespoons chopped shallots 1 pound fresh spinach, washed, drained, stems removed 1 cup lightly packed watercress, NOT chopped, stems removed 1 tablespoon EACH: anchovy paste, catsup 1 teaspoon EACH: red pepper sauce, pepper 1/4 cup Cognac Method: Melt 1/4 cup butter in large heavy skillet. Saut celery and shallots until tender, about 5 minutes. Stir in spinach and watercress. Cont tems removed 1 cup lightly packed watercress, NOT chopped, stems removed 1 tablespoon EACH: anchovy paste, catsup 1 teaspoon EACH: red pepper sauce, pepper 1/4 cup Cognac Method: Melt 1/4 cup butter in large heavy skillet. Saut celery and shallots until tender, about 5 minutes. Stir in spinach and watercress. Cont mixture is smooth. 2. Pour into a sterilised jar and use in dressings, sauces and on pasta. minsf month minsD 03/4 cup (1 1/2 sticks) butter, divided 3/4 cup chopped celery 3 tablespoons chopped shallots 1 pound fresh spinach, washed, drained, stems removed 1 cup lightly packed watercress, NOT chopped, stems removed 1 tablespoon EACH: anchovy paste, catsup 1 teaspoon EACH: red pepper sauce, pepper 1/4 cup Cognac Melt 1/4 cup butter in large heavy skillet. Saut celery and shallots until tender, about 5 minutes. Stir in spinach and watercress. Continue sauteeing until spinach is limp, about 3 minutes. Remove from heat. Place sauteed mixture in work bowl of food processor. Process until almost smooth. Blend in anchovy paste, catsup, red pepper sauce and pepper. Stir in Cognac. Beat in remaining 1/2 cup butter, one tablespoon at a time. Refrigerate, covered, 1 to 2 hours to allow flavors to blend. UsBNe to top cold cooked shrimp or toss with hot cooked pasta. Yield: 1 1/2 cups American SaucesC potatoes through a ricer and squeeze the contents of each baked garlic clove into the potatoes (the garlic will have been reduced to a paste in the roasting process. 4. In a small bowl, mix together milk, parmesan cheese, and melted butter. Using a hand potato-masher, gradually add liquid mixture to the potato-garlic mixture, continually beating, until thoroughly mixed together. Add salt and pepper to taste. (Add more milk if preferred texture is not reached with indicated amount. (Note: it is not recommended that an electric beater be used to mash the potatoes. Overbeating can cause the sugars in the potatoes to break down and make the consistency of the end product much like glue.) 5. Place the potato mixture in a pastry bag with your choice of tube ends and carefully pipe the mixture into either four large or eight small icecream-cone shaped mounds on a lightly greased baking sheet. Bake to lightly brown, approx 10-15 minutes. 6. Poke a couple of warmed ga Sift flour into a bowl. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Crumble in Roquefort cheese; sprinkle in Cheddar cheese. With your fingers, thoroughly mix ingredients to form a dough. Cover and refrigerate. Place sesame seeds in a dry skillet, stir over medium heat until golden. Remove from heat; cool. Preheat oven to 400F (200 C). Grease 2 baking sheets. Shape chilled dough into 36 equal balls. Toss each ball in toasted sesame seeds, pressi ng balls flat to coat well with seeds. Arrange balls on greased baking sheets and press lightly with a fork. Bake 10 minutes or until golden around edges. Cool on racks and store in an airtight container. To serve, arrange on a plate and garnish with cucumber and cherries. Makes 36. Cheese Italian` 1 lemon 1 garlic clove 2 large handfuls of rocket 3oz (75g) walnuts 3oz (75g) blanched almonds 6oz (150g) freshly grated Pecorino cheese 1tsp (5ml) balsamic vinegar salt and pepper 7floz (200ml) extra virgin olive oil 1228c inaka@tdl.comd 15 mins.e Nonef Mediumm Recipe: Rocket Pesto Ingredients: 1 lemon 1 garlic clove 2 large handfuls of rocket 3oz (75g) walnuts 3oz (75g) blanched almonds 6oz (150g) freshly grated Pecorino cheese 1tsp (5ml) balsamic vinegar salt and pepper 7floz (200ml) extra virgin olive oil Method: 1. Using a potato peeler, remove zest from the lemon and put in a food processor. Peel the garlic and add to the lemon zest with the rocket, walnuts, almonds, Pecorino cheese, vinegar, salt, pepper and oil. Run the machine until b the mixture is smooth. 2. Pour into a sterilised jar and use in dressings, sauces and on pasta. ssings, sauces and on pasta. 1 c Self-raising flour 1/2 c Butter; well-chilled 2 oz Roquefort -OR other blue-veined cheese 2 oz Cheddar cheese; shredded 1/2 c Sesame seeds Cucumber slices Cherries 1228c inaka@tdl.comd 20 mins.e 10 mins.f Mediumg Mediumm Recipe: Roquefort Biscuits Ingredients: 1 c Self-raising flour 1/2 c Butter; well-chilled 2 oz Roquefort -OR other blue-veined cheese 2 oz Cheddar cheese; shredded 1/2 c Sesame seeds Cucumber slices Cherries Method: Sift flour into a bowl. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Crumble in Roquefort cheese; sprinkle in Cheddar cheese. With your fingers, thoroughly mix ingredients to form a dough. Cover and refrigerate. Place sesame er beef and roast until thermometer inserted straight down from top center registers 125 F for rare, about 1 hour 45 minutes. Let stand 30 minutes. Transfer roast to platter. Scrape pan dripping into cup; spoon off fat. Garnish with rosemary sprigs. 2 large handfuls of rocket 3oz (75g) walnuts 3oz (75g) blanched almonds 6oz (150g) freshly grated Pecorino cheese 1tsp (5ml) balsamic vinegar salt and pepper 7floz (200ml) extra virgin olive oil 1228m 12119k 0/0/1 Preheat oven to 400 degrees. Line a baking try with foil, spray with cooking spray and place in oven. Remove fat from pork and butterfly the meat. Cut it nearly in half lengthwise. Open the pork and lay flat like a book. Pound it flat with the palm of the hand or the bottom of a skillet. Chop rosemary if using fresh. Rub pork with olive oil and sprinkle rosemary on both sides. Remove baking tray from the oven and place pork on hot tray. Return to oven and roast 15 minutes. Remove and let sB it 5 minutes, then carve American`e3/4 pound Pork tenderloin 2 tablespoons Fresh rosemary 1 teaspoon Olive oil Salt and pepper to taste 1228c inaka@tdl.comd 20 mins.e 15 mins.f Mediumg Mediumm rnish with rosemary sprigs. Americanican Bon App April 1993 American` 1/2 cup chopped fresh rosemary (about five 1/2-ounce packages) 6 tablespoons vegetable oil 8 large garlic cloves, chopped 2 teaspoons coarse kosher salt 1 7- to 7 1/2-pound well-trimmed boneless beef rib roast, tied Fresh rosemary sprigs Bon App April 1993 45 mins.e 1 hr & 45 mins.f Mediumg Mediumm Recipe: Rosemary Rib Roast Ingredients: 1/2 cup chopped fresh rosemary (about five 1/2-ounce packages) 6 tablespoons vegetable oil 8 large garlic cloves, chopped 2 teaspoons coarse kosher salt 1 7- to 7 1/2-pound well-trimmed boneless beef rib roast, tied Fresh rosemary sprigs Method: Grind chopped rosemary, oil, garlic and salt in processor to chunky paste. Place beef in roasting pan. Rub rosemary mixture all over. Cover; chill 1 day. Position rack in center of oven and preheat to 3 es. Transfer roast to platter. Scrape pan dripping into cup; spoon off fat. Garnish with rosemary sprigs. Rosemary's Classic Pizza DoughB Pastry C 1 package dry yeast 1/2 cup tepid water 1/8 teaspoon sugar 3/4 cup cold milk, plus more, if needed 2 tablespoons olive oil 3 cups all-purpose flour 1 1/2 teaspoons salt ke a book. Pound it flat with the palm of the hand or the bottom of a skillet. Chop rosemary if using fresh. Rub pork with olive oil and sprinkle rosemary on both sides. Remove baking tray from the oven and place pork on hot tray. Return to oven and roast 15 minutes. Remove and let sB it 5 minutes, then carve American`e3/4 pound Pork tenderloin 2 tablespoons Fresh rosemary 1 teaspoon Olive oil Salt and pepper to taste a 1228c inaka@cap.or.jpd 20 mins.e 15 mins.f Mediumg Mediumm Rosemary's Classic Pizza DoughB Pastry C 1 package dry yeast 1/2 cup tepid water 1/8 teaspoon sugar 3/4 cup cold milk, plus more, if needed 2 tablespoons olive oil 3 cups all-purpose flour 1 1/2 teaspoons salt teaspoons cornstarch teaspoons cream tartar teaspoons curry powder teaspoons dried basil teaspoons dried thyme teaspoons mustard teaspoons mustard powder teaspoons finely chopped fresh parsley leaves teaspoons fresh lemon juice\ teaspoons garlic powder teaspoons grenadine teaspoons ground cumin teaspoons lemon juice teaspoons lemon teaspoons mince fresh thyme teaspoon dried teaspoons minced garlic teaspoons teaspoons olive teaspoons paprika teaspoons vinegar teaspoons teaspoons saltv teaspoons sauce r and let bubble up 5 minutes or so to proof. Measure the dry ingredients into the bowl of the processor. Blend the 3/4 cup of milk into the ready yeast mixture. Turn on the machine and process in the yeast, then the oil, and droplets more milk, if needed, just until the dough masses on the blade of the processor. The dough will be very soft. Let it rest 5 minutes, and it will develop enough body to be processed 2 seconds more in the machine. Then turn in o ut onto your lightly floured work surface. Knead 50 strokes by hand, give a 2-minute rest, and knead 20 strokes more to make a soft, smooth dough. Let the dough rise in a covered bowl until doubled in bulk. Turn it out onto your work surface, and it is ready to cut and form as your recipe directs. Form dough gently with your hands into two smooth balls. Cover loosely and let rest 10 minutes before making pizza or calzone. (Pizza: bake for 7-10 minutes at 450 degrees.) add more. Now form a "cake" by pushing the potatoes from the edges of the pan into the middle and flattening down the top. Sprinkle with the water or milk, reduce heat, and cover with a lid or inverted dish. Shake the covered pan occasionally to keep the potatoes from burning, and leave on low heat for at least 15 minutes. The potatoes must stick together, but not to the bottom of th fry, turning them constantly. When they have soaked up the butter or whatever, add more. Now form a "cake" by pushing the potatoes from the edges of the pan into the middle and flattening down the top. Sprinkle with the water or milk, reduce heat, and cover with a lid or inverted dish. Shake the covered pan occasionally to keep the potatoes from burning, and leave on low heat for at least 15 minutes. The potatoes must stick together, but not to the bottom of the pan. When cooked, turn the cake out onto a plate, bottom side up, and serve. (Or alternately, brown the other side as well.) . Variations: (1) Saute 2 T chopped onions in the fat before adding thte potatoes. Don't let them brown. Also note hat in this version, the potatoes will need less fat. (2) Saute 2 - 3 1/2oz. diced bacon before adding potatoes. You won't need any extra salt. (3) Sprinkle cooked potatoes with grated cheese before serving, and heat it briefly in the oven to melt it. Whisk the yeast, water, and sugar and let bubble up 5 minutes or so to proof. Measure the dry ingredients into the bowl of the processor. Blend the 3/4 cup of milk into the ready yeast mixture. Turn on the machine and process in the yeast, then the oil, and droplets more milk, if needed, just until the dough masses on the blade of the processor. The dough will be very soft. Let it rest 5 minutes, and it will develop enough body to be processed 2 seconds more in the machine. Then turn in o ut onto your lightly floured work surface. Knead 50 strokes by hand, give a 2-minute rest, and knead 20 strokes more to make a soft, smooth dough. Let the dough rise in a covered bowl until doubled in bulk. Turn it out onto your work surface, and it is ready to cut and form as your recipe directs. Form dough gently with your hands into two smooth balls. Cover loosely and let rest 10 minutes before making pizza or calzone. (Pizza: bake for 7-10 minutes at 450 degrees.) theo's theo's greek restaurant street penticton through tillamook tillamook factory cheese cookbook tooth uncommon university uunet valtonen vegetarian virgina[ virgina witten[ vegetarian tarian valtonen vegetables vegetarian altonen vegetables vegetarian hen they have soaked up the butter or whatever, add more. Now form a "cake" by pushing the potatoes from the edges of the pan into the middle and flattening down the top. Sprinkle with the water or milk, reduce heat, and cover with a lid or inverted dish. Shake the covered pan occasionally to keep the potatoes from burning, and leave on low heat for at least 15 minutes. The potatoes must stick together, but not to the bottom of the pan. When cooked, turn the cake out onto a plate, bottom side up, and serve. (Or alternately, brown the other side as well.) . Variations: (1) Saute 2 T chopped onions in the fat before adding thte potatoes. Don't let them brown. Also note hat in this version, the potatoes will need less fat. (2) Saute 2 - 3 1/2oz. diced bacon before adding potatoes. You won't need any extra salt. (3) Sprinkle cooked potatoes with grated cheese before serving, and heat it briefly in the oven to melt it. fraiche free-range freezing french french/snap /snap french/snap /snap h/snap Swiss`T1 3/4 lb Potatoes (see below) 3 oz Butter, lard or bacon fat 1 1/2 T Water or milk 1228c inaka@tdl.comd 20 mins.e 25 mins.f Highg Highm Recipe: R sti Potatoes II Ingredients: 1 3/4 lb Potatoes (see below) 3 oz Butter, lard or bacon fat 1 1/2 T Water or milk Method: This is a favorite dish of German-speaking Switzerland. Besides being served as a side dish with meat or fish, it is sometimes eaten on its own, for lunch or even breakfast, with milky coffee. The potatoes should be boiled in their jackets the day before. These should be waxy potatoes of the potato-salad kind. The next day, peel them and grate them on the ixture. Last, fold 90 grams of flour & 1/2 tsp of baking powder into the mixture. Bake 60-70 minutes (perhaps less) at 170 degrees (Centigrade) Cut the baked cake once, put down a layer of apricot marmelade, and put it bacB8k together. Cover cake with melted semi-sweet chocolate Austriano 90 g butter 80g powdered sugar 4 Eggs 90g semisweet chocolate 80g granulated sugar 90g flour 1/2tsp baking powder Apricot marmelade Melted semisweet chocolate for cover 1228c inaka@tdl.comd 25 mins.e 1 hr & 15 mins.f Highg Highm Recipe: SacherTorte from an Austrian Ingredients: 90 g butter 80g powdered sugar 4 Eggs 90g semisweet chocolate 80g granulated sugar 90g flour 1/2tsp baking powder Apricot marmelade Melted semisweet chocolate for cover Method: Beat 90 grams butter with 80 grams powdered sugar until creamy. Add 4 egg yolks (save the whites) and mix well. Melt 90 grams semisweet chocolate and add it to the mix. Beat 4 egg whites and add 80 grams of granulated sugar. Slowly add this mixture to the cho ka@tdl.comd 15 mins.e 20 mins.f Highg Highm A-Salad of Fennel, Mushroom and Shaved ParmesanB SaladsC 4rmelade, and put it bacB8k together. Cover cake with melted semi-sweet chocolate Austrian 4 Pieces filleted salmon 1/2 Lemon 2 T Flour Pepper 2 Onions (in thin-cut rings) 50 g Butter 3 T Oil 1 dl Fish stock Season the fillets with salt and pepper, squeeze the lemon juice over them, and leave to marinate for a short time. Dredge the onion rings in the flour. Shake off the excess. Dredge the fish in the remaining flour, then brown quickly in the combined butter and oil for 5-6 minutes on each side. Brown the onion rings as well (after the fish have been removed from the pan). Arrange the fish on a warm plate and cover with the onion rings. Deglaze the pan with the fish stock and serve as a sB2auce over the salmon. Serve with boiled potatoes. Swiss` 4 Pieces filleted salmon 1/2 Lemon 2 T Flour Pepper 2 Onions (in thin-cut rings) 50 g Butter 3 T Oil 1 dl Fish stock 1228c inaka@tdl.comd 20 mins.e 20 mins.f Mediumg Mediumm Salmon CreoleB SoupsC anaiH pachadiH clove garlic minced pressed cloves cloves finely minced garlic cloves garlicb cloves garlic coarsely chopped cloves garlic crushed cloves garlic slivers slivers slivers livers 1 lb. can salmon, undrained 1 egg 1medium onion, finely diced 1 large green pepper, finely diced 2 cups cooked tomatoes 1 1/2 cups bread crumbs 3 tablespoons butter XMix salmon and egg. Add finely diced onion and green pepper, tomatoes, butter, 1/2 cup bread crumbs, parsley, salt, pepper, and chili powder. Simmer slowly in sauce pan 10 to 15 minutes. Turn into buttered casserole or individual dishes. Cover with remaining bread crumbs and bake in a moderate oven, 375 until crumbs are brown. Top with cheese 1 tablespoon parsley 1/2 teaspoon salt 1/8 teaspoon pepper 1 teaspoon chili powder Optional: 1 or 2 cups sharp cheddar cheese, shreddedK Creole Swiss` 4 Pieces filleted salmon 1/2 Lemon 2 T Flour Pepper 2 Onions (in thin-cut rings) 50 g Butter 3 T Oil 1 dl Fish stock a 1228c inaka@cap.or.jpd 20 mins.e 20 mins.f Mediumg Mediumm Salmon CreoleB SoupsC itzerland. cRZZs cRZZk cJcZs sRBRZs sRBZZk sRJZZs {kkRYdm {kkRYem} {{ccRYem fennel. Season with a little salt and freshly-ground black pepper. Slice the mushrooms--again, as thinly as possible--and arrange the slices on the fennel. Drizzle again with Olive Oil, the juice from the other lemon half, and season again with salt and pepper. Be careful with the salt, though as the Parmesan will add saltiness too. Finally, use a vegetable peeler to shave pieces of Parmesan over the mushrooms. Iif you can keep everyone away from the salad, let it sit for about a half houC r at room temperature. To Serve: Serve at the table as an antipasto or salad course for a formal meal, or serve as a snack with drinks before you sit down to dinner. Italian` One large fennel bulb 4-6 Large button mushrooms A chunk of Parmigianno Reggiano cheese Extra-Virgin Olive Oil One Lemon salt & freshly ground black pepper. 1228c inaka@tdl.comd 15 mins.e Nonef Salmon Basel StyleB FishC 4-ounce creme fraiche spaghetti 45-60ml coconut coconut 4floz 4floz 125ml double cream 4floz 125ml olive 4oz/120g 4oz/120g boneless chicken finely sliced 4oz/120g boneless finely sliced 4oz/120g chicken breast finely sliced 4oz/120g finely diced 4x3x1/4 4x3x1/4 reast finely sliced finely sliced liced 4oz/120g chicken breast finely sliced breast finely sliced finely sliced eless finely sliced sliced sliced waterQ Drain the salmon. Remove the bones. Flake the salmon into a bowl. Add the chopped onion, mashed potato, curry powder, parsley, lemon juice, lightly beaten egg yolk, salt and pepper. Mix thoroughly. Refrigerate until firm. Mold the salmon mixture into croquette shaped (1" x 2") ovals. Combine the whole egg with the milk. Dip the croquettes into the mixture. Dip the coated croquettes into the bread crumbs, press on firmly. Refrigerate for 1 hour. Preheat the oil in the deep fryer. Deep fry uB3ntil golden brown.Drain on paper towels. Serve hot. Gs2 Tbls Parsley, Chopped 1/4 Cup Milk 1 Tbls Lemon Juice Dry Bread Crumbs 1 Egg Yolk, Lightly BeatenK American 1/8 teaspoon pepper 1 teaspoon chili powder Optional: 1 or 2 cups sharp cheddar cheese, shredded Creole lfrom skillet. Add cream and vodka and boil until slightly thickened, about 4 minutes. Add green peppercorns and remaining 4 tablespoons butter and stir until butter is just melted. Mix in lime juice, season with salt and pepper. Divide spinach and onion mixture among plates. Top each with salmon fillet. Spoon sauce over. Sprinkle with snipped fresh chives. 1 1/2 cups whipping cream 1/2 cup vodka 2 tablespoons green peppercorns in water, drained and crushed 3 tablespoons fresh lime juice 1/4 cup snipped fresh chives American -8 tablespoons butter 1 onion, thinly sliced 1 pound spinach 6 6 ounce salmon fliets salt and freshly ground pepper 3 tablespoons olive oil 1 1/2 cups whipping cream 1/2 cup vodka 2 tablespoons green peppercorns in water, drained and crushed 3 tablespoons fresh lime juice 1/4 cup snipped fresh chives 1228c inaka@tdl.comd 30 mins.e 1 Hourf 2 large ripe tomatoes 1 green tomato 1 avocado 1\2 small Pineapple 1 small white onion 1 small bunch rucola Yogurt gr.150 6oz 1 small bunch basil Juice of 1 lemon 3 tablespoons extravirgin olive oil salt and pepper to taste.a 1228c inaka@tdl.comd 25 mins.e Nonef Recipe: Vegetable Carpaccio With Rucola & Yogurt Sauce. Ingredients: 2 large ripe tomatoes 1 green tomato 1 avocado 1\2 small Pineapple 1 small white onion 1 small bunch rucola Yogurt gr.150 6oz 1 small bunch basil Juice of 1 lemon 3 tablespoons extravirgin olive oil salt and pepper to taste. Method: Remove the seeds from the tomatoes and dice them, cut all the other vegetables the same size, mix in a bowl, add the lemon juice, salt and plenty of pepper, 2 tablespoons olive oil inaka indian ingred 4 Thighs (1 1/2 lbs.) - skinned 2 Breasts ( 1 1/4 lbs.) - skinned 3 T. Sugar 1/3 C. Soy Sauce 1/4 C. Sake or Sauterne 1 t. Gingera 1228c inaka@tdl.comd 25 mins.e 10 mins.f Mediumm Recipe: Soy Sauce Chicken Ingredients: 4 Thighs (1 1/2 lbs.) - skinned 2 Breasts ( 1 1/4 lbs.) - skinned 3 T. Sugar 1/3 C. Soy Sauce 1/4 C. Sake or Sauterne 1 t. Ginger Method: Combine last 4 ingredients in a fry pan. When boiling add chicken. Cook covered for 20 minutes turning 2 or 3 times. Remove lid and cook 5 to 10 minutes or until sauce thickens - turning chicken continuously. WATCH WILL BURN EASILY!!! Additional Notes (if any): Recipe From: inaka@tdl.com ----------------B -------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ hem and finally add the vegetables. 8 hard boiled eggs 61/2 oz. can of salmon 5 tablespoons tartar sauce 1/4 teaspoon dill, dried 1/4 teaspoon salt 1/8 teaspoon pepper 1228c inaka@tdl.comd 10 mins.e 10 mins.f Highg Highm Recipe: Salmon Deviled Eggs Ingredients: 8 hard boiled eggs 61/2 oz. can of salmon 5 tablespoons tartar sauce 1/4 teaspoon dill, dried 1/4 teaspoon salt 1/8 teaspoon pepper Method: Hard boil and cool eggs. Split lengthwise, scoop out center, mash and mix with salmon, tartar sauce, dill, salt and pepper. Fill eggs back up and chill. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from InB]aka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ t with foil to keep warm. Pour off excess oil igerate for 1 hour. Preheat the oil in the deep fryer. Deep fry ury u 1228c inaka@tdl.comd 15 mins.e 15 mins.f Mediumg Mediumm Recipe: Salmon Creole Ingredients: 1 lb. can salmon, undrained 1 egg 1medium onion, finely diced 1 large green pepper, finely diced 2 cups cooked tomatoes 1 1/2 cups bread crumbs 3 tablespoons butter 1 tablespoon parsley 1/2 teaspoon salt 1/8 teaspoon pepper 1 teaspoon chili powder Optional: 1 or 2 cups sharp cheddar cheese, shredded Method: Mix salmon and egg. Add finely diced onion and green pepper, tomatoes, butter, 1/2 cup bread crumbs, parsley, salt, pepper, and chili powder. rumbs 3 tablespoons butter 1 tablespoon parsley 1/2 teaspoon salt 1/8 teaspoon pepper 1 teaspoon chili powder Optional: 1 or 2 cups sharp cheddar cheese, shredded Method: Mix salmon and egg. Add finely diced onion and green pepper, tomatoes, butter, 1/2 cup bread crumbs, parsley, salt, pepper, and chili powder. salmon deviled salmon vodka cream sauce salmon marcaroni salad salmon marinade salmon pasta salad salmon pistou tomato sauce salmon puffs salmon scampi salmon spinach salmon squash leeks salmon steak papilote salmon vegetable salmon basil cream sauce salmon horseradish cream salmon salmon-rice salsaP salsa campechana campeche-style salsa cruda tomato sauce campeche-style sauce salsa cruda tomato sauce salsa jitomate queso tomato cheese sauce salsa escabeche carne pickled sauce meats salsa fresca salsa frita fried sauce salsa canned ingredients inaka@tdl.com 1 hr & 30 mins.e 15 mins.f Highg Highm Recipe: Salmon Croquettes Ingredients: 8 oz Canned Salmon 1 small Onion, Chopped Fine 1 1/2 Cups Cooked Potato, Mashed Pepper 1 tsp Curry Powder 1 Whole Egg, For Glazing 2 Tbls Parsley, Chopped 1/4 Cup Milk 1 Tbls Lemon Juice Dry Bread Crumbs 1 Egg Yolk, Lightly Beaten Method: Drain the salmon. Remove the bones. Flake the salmon into a bowl. Add the chopped onion, mashed potato, curry powder, parsley, lemon j tsp Curry Powder 1 Whole Egg, For Glazing 2 Tbls Parsley, Chopped 1/4 Cup Milk 1 Tbls Lemon Juice Dry Bread Crumbs 1 Egg Yolk, Lightly Beaten Method: Drain the salmon. Remove the bones. Flake the salmon into a bowl. Add the chopped onion, mashed potato, curry powder, parsley, lemon j 1228c inaka@tdl.comd 20 mins.e 15 mins.f Mediumg Mediumm Recipe: Salmon Marcaroni Salad Ingredients: 1small bag salad macaroni (small seashell) 1 medium stack broccoli, chopped 1 small chopped onion 1 clove garlic, chopped 1 1/2 cups salmon-canned or cooked 1 small jar artichoke hearts, chopped 1 small bag sliced almonds 1 tablespoon mustard 1 cup sour cream 1 cup mayonnaise 1 teaspoon celery salt 1/2 teaspoon horseradish 1 tablespoon lemon juice Method: Boil macaroni-when almost done add chopped broccoli. Drain. Add rest of the ingredi Yents. Garnish with parsley, paprika and almonds. Best if flavors blend in refrigerator overnight. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ the ingredi pped fresh chives 1228c inaka@cap.or.jpd 30 mins.e 1 Hour minsJ Juice of 1 Lemon, lime, orange 2 TBSPN Soy Sauce 1/4 cup olive oil salt - just a pinch pepper - about 1/2 tspn 2 cloves garlic minced fresh ginger minced - about 4 slices chili flakes - about 1/2 tspn 1228c inaka@tdl.comd 1 hr & 30 mins.e Nonef Recipe: Salmon Marinade Ingredients: Juice of 1 Lemon, lime, orange 2 TBSPN Soy Sauce 1/4 cup olive oil salt - just a pinch pepper - about 1/2 tspn 2 cloves garlic minced fresh ginger minced - about 4 slices chili flakes - about 1/2 tspn Method: Combine all ingredients and marinate salmon for 1 hour - no longer or salmon will start to cook. If salmon starts to turn pink remove from marinade. Additional Notes (if any): Recipe From: inaka@tdl.com -------------------------------------B ----- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ware: http://www.tdl.com/~inaka/inakasoft/ American 1 can (15 1/2 oz.) Alaska salmon 8 oz. fusilli or macaroni, cooked, drained and cooled 1 pint cherry tomatoes, cut in half 2 cups sliced cucumber 1 cup mozzarella cheese, cut into thin strips 1/2 cup chopped parsley 1/4 cup grated Parmesan cheese Lemon Dressing LEMON DRESSING 3/4 cup olive oil 1/4 cup lemon juice 2 cloves garlic, minced 1/2 teaspoon dill weed 1/2 teaspoon grated lemon peel Black pepper, to taste Whisk together ingredients until well combined. 1228c inaka@tdl.comd 25 mins.e Nonef Mediumg Mediumm Salmon Scampi With WineB FishC 1 1/2 lb. salmon fillets 2 tablespoons bacon drippings 6 tablespoons butter or margarine 1 clove garlic, crushed and minced 1/2 teaspoon oregano leaves 1/2 teaspoon thyme leaves 1 teaspoon whole tarragon 2 tablespoons lemon juice 1/2 cup dry Marsala wine n dill weed 1/2 teaspoon grated lemon peel Black pepper, to taste Whisk together ingredients until well combined. fresh chives Highm Recipe: Salmon in Vodka Cream Sauce Ingredients: 8 tablespoons butter 1 onion, thinly sliced 1 pound spinach 6 6 ounce salmon fliets salt and freshly ground pepper 3 tablespoons olive oil 1 1/2 cups whipping cream 1/2 cup vodka 2 tablespoons green peppercorns in water, drained and crushed 3 tablespoons fresh lime juice 1/4 cup snipped fresh chives Method: Preheat oven to 350F. Combine 4 tablespoons butter and onion in large Dutch oven. Cover and bake until onion is golden brown, sti 1 tablespoon mustard 1 cup sour cream 1 cup mayonnaise 1 teaspoon celery salt 1/2 teaspoon horseradish 1 tablespoon lemon juiceK American utter 1 onion, thinly sliced 1 pound spinach 6 6 ounce salmon fliets salt and freshly ground pepper 3 tablespoons olive oil 1 1/2 cups whipping cream 1/2 cup vodka 2 tablespoons green peppercorns in water, drained and crushed 3 tablespoons fresh lime juice 1/4 cup snipped fresh chives 1228c inaka@cap.or.jpd 30 mins.e 1 Hour tablespoons lemon juice tablespoons light brown sugar tablespoons margarineC tablespoons mayonnaise tablespoons melted butter tablespoons tablespoons minced celery leaves tablespoons minced fresh basil leaves tablespoons minced fresh parsley leaves tablespoons minced fresh parsley fresh parsley fresh parsley inced fresh parsley fresh parsley tablespoons minced shallots minced shallots Trim fillets to 11/2'' pieces-uniform thickness. In frying pan, slowly cook 1-2 strips of bacon, or enough to yield 2 tablespoons drippings. Remove bacon and use for another dish. Saute the salmon in the bacon drippings over medium heat, turning gently. Remove to a baking dish and keep warm. Deglaze pan with a little of the wine and scrape the residue from the pan over the fish. Meanwhile, in a small saucepan, melt the butter and add the garlic and spices. Cook, stirring over medium low he Uat, for 2-3 minutes to extract the flavors. Remove from heat and add the wine and lemon juice. Pour this sauce over the fish. Bake at 4000 F for 10 minutes. Serve over rice, spooning pan juices over all. Garnish with lemon wedges and finely chopped parsley. Variation: Substitute dry white wine for the Marsala for a lighter, less rich dish. American W 2,5 x 2,5 cm ) 1 piece of cinnamon (about 5 cm ) a touch of saffron ( just for the colour ) 200 g of dried fruits 25 g of sesame seed salt and freshly grinded black pepper to taste Method: Fry meat, onion and seasoning until the meat turns brown (you can either squeeze the ginger in a garlic-squeezer or something, or you can smash it and add the whole thing). ut meat and onion in a North-african cooking-pot (forgot its name, but an ordinary stewpot will do just as fine). Add water to a level that just covers the meat, put the lid on the pot, and stew for about 1 hour. Add dried fruits, and stew for another 30 minutes. Roast sesame seed in a grill or dry frying pan till it's brown. Remove the cinnamon and cover the dish with the roasted sesame seed. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This sauces marinade sauerkraut about canned tomatoes about about ounces about dozen wooden picks about tablespoons combined about whipping cream about quarts about dried mexico california chiles about pencil eraser diameter diameter 1 1/2 lb. salmon fillets 2 tablespoons bacon drippings 6 tablespoons butter or margarine 1 clove garlic, crushed and minced 1/2 teaspoon oregano leaves 1/2 teaspoon thyme leaves 1 teaspoon whole tarragon 2 tablespoons lemon juice 1/2 cup dry Marsala wine 1228c inaka@tdl.comd 30 mins.e 25 mins.f Highg Highm Recipe: Salmon Scampi With Wine Ingredients: 1 1/2 lb. salmon fillets 2 tablespoons bacon drippings 6 tablespoons butter or margarine 1 clove garlic, crushed and minced 1/2 teaspoon oregano leaves 1/2 teaspoon thyme leaves 1 teaspoon whole tarragon 2 tablespoons lemon juice 1/2 cup dry Marsala wine Method: Trim fillets to 11/2'' pieces-uniform thickness. In frying pan, slowly cook 1-2 strips of bacon, or enough to yield 2 tablespoons drippings. Remove bacon and use for another dish. S r a lighter, less rich dish. American or macaroni, cooked, drained and cooled 1 pint cherry tomatoes, cut in half 2 cups sliced cucumber 1 cup mozzarella cheese, cut into thin strips 1/2 cup chopped parsley 1/4 cup grated Parmesan cheese Lemon Dressing LEMON DRESSING 3/4 cup olive oil 1/4 cup lemon juice 2 cloves garlic, minced 1/2 teaspoon dill weed 1/2 teaspoon grated lemon peel Black pepper, to taste Whisk together iB ngredients until well combined. 1228m 12119k 0/0/1 sauces sauces marinadeadenade sauces marinadeinadeinadeadeadeadeinadeinadeadeadeadeadeadeinadeinadedededede smoked tongue honeyc plain flour smoked tongue honeyc smoked tongue honeyc 1228c inaka@tdl.comd 25 mins.e 10 mins.f Mediumg Mediumm Recipe: Salmon Steak En Papilote Ingredients: 2 tablespoons margarine 4 salmon steaks 1/4 teaspoon pepper 1 teaspoon grated fresh ginger root 1/4 cup finely chopped green onion, white part only 1 tablespoon cornstarch 1/2 cup white wine 1/2 cup evaporated milk 1/2 teaspoon lime juice dash cayenne pepper Method: Cut 4 large heart shapes 15"x14" from heavy duty foil. Brush one half of each heart with margarine. Arrange salmon steak on each buttered half of foil. Combine teaspoon ginger 1/2 cup white wine 1/2 cup evaporated milk 1/2 teaspoon lime juice dash cayenne pepper Method: Cut 4 large heart shapes 15"x14" from heavy duty foil. Brush one half of each heart with margarine. Arrange salmon steak on each buttered half of foil. Combine teaspoon ginger American Cut 4 large heart shapes 15"x14" from heavy duty foil. Brush one half of each heart with margarine. Arrange salmon steak on each buttered half of foil. Combine teaspoon ginger and pepper. Sprinkle over each salmon portion. Fold foil over fish, folding edges together. Pleat to form a tight seal. Place on baking sheet. Bake in preheated 500o oven for 10 minutes, or until packets puff. Fish should just begin to flake when touched with a fork. Saute chopped green onion in margarine. Stir in c 2ornstarch to make a roux. Add white wine and stir well. Add milk. Stir constantly over medium heat until thickens and boils. Add 1/4 teaspoon ginger root, lime juice and dash of cayenne. To serve, spoon sauce into a pool on plates and carefully place salmon steak on top of sauce. Garnish with dill sprigs. American Salmon Squash & LeeksB FishC 1 6 oz Boneless Salmon Steak Cut 1" Thick 1 Tbls Butter 1 Tbls Brandy Olive Oil 2 tsp Brown Sugar 1 Medium Beet, Pureed 1/4 Cup Leek, Shredded 2 Tbls Beurre Blanc Parsley, Chopped 1/4 Cup Acorn & Butternut Squash, Diced Boneless Salmon Steak Cut 1" Thick 1 Tbls Butter 1 Tbls Brandy Olive Oil 2 tsp Brown Sugar 1 Medium Beet, Pureed 1/4 Cup Leek, Shredded 2 Tbls Beurre Blanc Parsley, Chopped 1/4 Cup Acorn & Butternut Squash, Diced olden at 400 . American` 6 tablespoons margarine or butter 2 tablespoons olive oil 3/4 cup ricotta cheese 3/4 cup mozzarella cheese 4 oz. cream cheese 3/4 cup (1 small can) salmon, drained 1 clove garlic Fillo dough a 1228m SALMON VEGETABLE DIPB Appetizers izers Salmon PuffsB FishC ManyD 6 tablespoons margarine or butter 2 tablespoons olive oil 3/4 cup ricotta cheese 3/4 cup mozzarella cheese 4 oz. cream cheese 3/4 cup (1 small can) salmon, drained 1 clove garlic Fillo dough @Melt butter or margarine and olive oil and set aside. Mix cheeses, salmon and garlic. Stack three sheets fillo dough together with butter mixture in between. Cut into six strips. Put small tablespoon filling on end of each strip. Diagonally roll folding over on itself. Brush with more butter. Bake until golden at 400 . Americand olive oil and set aside. Mix cheeses, salmon and garlic. Stack three sheets fillo dough together with butter mixture in between. Cut into six strips. Put small tablespoon filling on end of each strip. Diagonally roll folding over on itself. Brush with more butter. Bake until golden at 400 . American clove garlic chopped clove garlic crushed clove garlic crushed minced clove garlic crushed teaspoon powder clove garlic mincedC clove garlic minced mashed clove garlic minced pressed clove garlic peeled clove garlic peeled slivers clove garlic peeled minced clove garlic pressed clove garlic slightly crushed clove minced garlice coffee spoon liquor orange clove garlic clove garlic quarterQ crushed garlic clove graines coriandre concassees cucumber cucumber peeled seeded chopped cuillere soupe citron butter margarine temperature cream cheese unsalted butter Preheat the fat in a deep fat fryer to 375 degrees. Saute the salmon in the olive oil until cooked through. Puree the beet and combine with the Beurre Blanc. Dice the squash. Saute the squash in butter until tender. Heat the brandy gently. Dissolve the brown sugar in the brandy. Add the sugared brandy to the squash. Deep fry the shredded leeks to a deep brown color. Place the sauteed salmon in the center of the serving dish. Pour the Beet Beurre Blanc over the salmon. Surround the salmon wBwith the sauteed squash. Place the deep fried leek strips on top of the salmon. Garnish with chopped parsley. Serve hot. American 1 6 oz Boneless Salmon Steak Cut 1" Thick 1 Tbls Butter 1 Tbls Brandy Olive Oil 2 tsp Brown Sugar 1 Medium Beet, Pureed 1/4 Cup Leek, Shredded 2 Tbls Beurre Blanc Parsley, Chopped 1/4 Cup Acorn & Butternut Squash, Diced 1228c inaka@tdl.com 1228c Virgina Wittend Overnighte Overnightf Mediumm Recipe: Virginia's Famous Lime Pickles Ingredients: 7 lbs cucumbers, round slices 2 gallons water 1 cup pickling lime 2 quarts cider vinegar 9 cups sugar 1 tablespoon celery seed 1 tablespoon pickling spice 1 tablespoon whole cloves 1 tablespoon salt, canning salt, non-iodized Canning jars, tops and seals Canner for boiling water bath to 5 lbs Method: Place cucumbers, water and lime in a large pot and soak for 24 hours. Rinse at least 2 times in cold water. Soak in cold water for 3 lespoon pickling spice 1 tablespoon whole cloves 1 tablespoon salt, canning salt, non-iodized Canning jars, tops and seals Canner for boiling water bath to 5 lbs Method: Place cucumbers, water and lime in a large pot and soak for 24 hours. Rinse at least 2 times in cold water. Soak in cold water for 3 20 mins.e 15 mins.f Mediumg Highm Recipe: Salmon With Basil Cream Sauce Ingredients: 2 lbs. salmon fillets 1 1/2 T unsalted butter 3 shallots, peeled and minced 1 clove garlic, peeled and minced 1 1/2 cup chopped fresh basil 1/4 cup chopped fresh parsley 3/4 cup dry white wine 1/3 cup light cream 1T freshly squeezed lemon juice 1/4 t freshly ground white pepper 1/4 t salt, or to taste Method: Cut the salmon into 6 equal serving pieces, wash and pat dry on paper towels. Melt the butter in a large skillet over mediu dish. Bake salmon until just cooked through, about 18 minutes. Transfer to plate. Garnish with chives. Serve, passing remaining yogurt mixture as sauce. American` 1/2 cup plain low-fat yogurt 4 teaspoons drained prepared horseradish 2 tablespoons chopped fresh chives 2 6-to 8-ounce 3/4-inch-thick salmon steaks Whole fresh chives a 1228c inaka@tdl.comd 15 mins.e 20 mins.f Mediumg Highm y, wine, cream, lemon juice, pepper and salt to the pan and cook over medium heat, stirring frequently, until the mixture is reduced by half. Taste for seasoning, adding pepper and salt as needed.To serve, reheat the fish slightly in the sauce and then serve the sauce around the salmon fillets. NOTE: The fish can be prepared up to three hours in advance. Reheat the fish in the sauce over low heat, uncovered, for 10 minutes. Go1/3 cup light cream 1T freshly squeezed lemon juice 1/4 t freshly ground white pepper 1/4 t salt, or to tasteK American 12 lbs. salmon fillets 1 1/2 T unsalted butter 3 shallots, peeled and minced 1 clove garlic, peeled and minced 1 1/2 cup chopped fresh basil 1/4 cup chopped fresh parsley 3/4 cup dry white wine 1/3 cup light cream 1T freshly squeezed lemon juice 1/4 t freshly ground white pepper 1/4 t salt, or to taste inaka@tdl.com smeared with olive oil. (the oven dish needs to be made of a thin metal that conducts heat quickly.) Season with salt, pepper and cayenne, and put a dab of butter on to each piece of fish. Pre-heat the oven to 200 oC/400 oF. Leave the salmon in the oven for 10 minutes, then take it out again. It will continue to cook while you finish the sauces. Reheat the tomato sauce. Season it with salt, pepper, cayenne and fresh thyme. Bring it briefly to the boil. The pistou can be eaten hot or cC old; to heat it, whisk it while it warm Serve each piece of salmon with a little tomato sauce underneath it. Coat with the pistou. French pint) water, cook until the tomatoes have softened to a pulp, sieve and set it aside. Skin the salmon and bone it. Cut each piece in two horizontally. Arrange the fish in an oven dish hives 2 6-to 8-ounce 3/4-inch-thick salmon steaks Whole fresh chives a 1228m Pickled Sauce for MeatsB SaucesC 9Dl4 dried chilies 1 clove garlic 1/4 tsp. cumin 1/2 cup vinegar 1 tsp. salt, or less 1 bay leaf 1/4 tsp thyme eRemove seeds from chilies and soak overnight. Drain and grind with garlic and cumin. Add vinegar, salt, bay leaf, thyme, onion, zucchini, peas, and potatoes. Allow mixture to stand one day or longer. When the sauce is to be served with any meat, add the olive oil. Garnish with very thin slices of cream cheese. The sauce will keep if stored in refrig chilies and soak overnight. Drain and grind with garlic and cumin. Add vinegar, salt, bay leaf, thyme, onion, zucchini, peas, and potatoes. Allow mixture to stand one day or longer. When the sauce is to be served with any meat, add the olive oil. Garnish with very thin slices of cream cheese. The sauce will keep if stored in refrig Salmon With Horseradish CreamB FishC 1/2 cup plain low-fat yogurt 4 teaspoons drained prepared horseradish 2 tablespoons chopped fresh chives 2 6-to 8-ounce 3/4-inch-thick salmon steaks Whole fresh chives Preheat oven to 350 F. Lightly oil 9-inch glass pie plate.Combine yogurt, horseradish and chives in small bowl. Season with salt and pepper. Season salmon lightly with salt and pepper. Spread 1 tablespoon yogurt mixture over each salmon steak. Arrange salmon in prepared dish. Bake salmon until just cooked through, about 18 minutes. Transfer to plate. Garnish with chives. Serve, passing remaining yogurt mixture as sauce. American` 1/2 cup plain low-fat yogurt 4 teaspoons drained prepared horseradish 2 tablespoons chopped fresh chives 2 6-to 8-ounce 3/4-inch-thick salmon steaks Whole fresh chives a 1228c inaka@cap.or.jpd 15 mins.e 20 mins.f Mediumg Highm 15 mins.e 20 mins.f Mediumg Highm 9JZcs BJRck 19BRcs 9JRcs{ 9BJZk{ 19BRcs{ 9JZk{ BJRcs 19BJZk{ 9BRcs{ 9BRZk{ 9BRcs 9JZk{ 1 9JZcs{ 9BRcs 9BRcss )119BRcss BJZck 9BJZc 19BRZcksskri JsZ9911 1))1)119BRZ RkZ9911 9BRZZ RkZ991 1))1) B91)) B1))1 9BJRZZRZZN ZcRRB shallots sliced all-bran all-purpose flour bread crumbs brown sugar packed buttermilk cheese havarti/swiss shredded chicken stock homemade chopped yellow onion cider vinegar coconut cooked potato mashed cornmeal cream lakes favorite flour grated monterey about ounces kosher minced ground lemon juice taste minced carrot minced celery minced onion pumpkin minced onion minced onion minced onion onion Salmon - Spinach DipB AppetizersC >1 can (7 1/2 oz.) Alaska salmon 1 pkg. (10 oz.) frozen chopped spinach, thawed and thoroughly drained 1 cup plain nonfat yogurt 1/2 cup light mayonnaise 1/2 cup each chopped parsley and chopped green onions 1/2 teaspoon each dried basil and dill weed 1/4 teaspoon grated lemon peel Assorted raw vegetables and crackers horseradish 1 teaspoon worchestershire saucea 1228c inaka@cap.or.jpd 15 mins.e 10 mins.f Highg Highm Salmon - Spinach DipB AppetizersC >1 can (7 1/2 oz.) Alaska salmon 1 pkg. (10 oz.) frozen chopped spinach, thawed and thoroughly drained 1 cup plain nonfat yogurt 1/2 cup light mayonnaise 1/2 cup each chopped parsley and chopped green onions 1/2 teaspoon each dried basil and dill weed 1/4 teaspoon grated lemon peel Assorted raw vegetables and crackers erican ARSauce: 1cup chili sauce 2 tablespoons horseradish 1 teaspoon worchestershire sauce American` 1 8 oz. package cream cheese, softened 1cup flaked salmon (canned or cooked) 1 tablespoon onion, minced 1 clove garlic, crushed and minced 1 package Won Ton wrappers Sauce: 1cup chili sauce 2 tablespoons horseradish 1 teaspoon worchestershire saucea 1228c inaka@tdl.comd 15 mins.e 10 mins.f Highg Highm Recipe: Salmon Won Tons Ingredients: 1 8 oz. package cream cheese, softened 1cup flaked salmon (canned or cooked) 1 tablespoon onion, minced 1 clove garlic, crushed and minced 1 package Won Ton wrappers Sauce: 1cup chili sauce 2 tablespoons horseradish 1 teaspoon worchestershire sauce Method: Mix cream cheese, salmon, onion, and garlic together. Lay out won ton wrappers, and place 1 tsp. of the mixture in the center of each. Moisten edges of each with water. Fold over and pinch edges w Salmon Pistou in Tomato SauceB FishC I2 x Salmon steacks, 3 cm thick - (3/4 in) 2 x New-season onions, white- part only 36 x Basil leaves 4 x Very ripe tomatoes 6 x Cloves of garlic, inner- green parts removed 15 g Unsalted butter (1/2 oz) 1 x Sprig of fresh thyme 6 tb Olive oil Salt, pepper and cayenne Pistou: put the basil, peeled garlic, olive oil and some salt and pepper into a liquidizer or food processor. Work the machine until you have a fairly thick puree. Sauce: slice the onions, cut the tomatoes into quarters and put them with the onions into a saucepan on the stove. Add 100 ml (scant 1/4 pint) water, cook until the tomatoes have softened to a pulp, sieve and set it aside. Skin the salmon and bone it. Cut each piece in two horizontally. Arrange the fish in an oven dish ounce black beans drained straw mushrooms fresh mushrooms tomato sauce canned pineapple pieces 15-16 15-ounce flour melted half-salt butter powder sugar butter margarine millilitres water llilitres water millilitres water <Allow parsley to stand in one-fourth cup of water for 2 hours, or until very soft and drain. Add garlic, pepper and vinegar. Fry onion in hot olive oil until transparent. Add parsely and simmer for ten minutes. Add butter remove from fire when melted and add sweet pepper. serve with cooked fish or cold meats. Mexican` 1 Cup parsley, chopped very fine 6 cloves garlic, broiled and chopped fine 1/2 tsp. pepper 2 Tbs. vinegar 1 large onion, chopped fine 1/2 cup olive oil 1 Tbs. butter 1 sweet pepper, seeded and chopped very fine. 1228c inaka@tdl.comd 2 hrs & 30 mins.e Nonef Salsa Cruda (Raw Tomato Sauce)B SaucesC very fine 6 cloves garlic, broiled and chopped fine 1/2 tsp. pepper 2 Tbs. vinegar 1 large onion, chopped fine 1/2 cup olive oil 1 Tbs. butter 1 sweet pepper, seeded and chopped very fine. package cream cheese, softened 1cup flaked salmon (canned or cooked) 1 tablespoon onion, minced 1 clove garlic, crushed and minced 1 package Won Ton wrappers Sauce: 1cup chili sauce 2 tablespoons horseradish 1 teaspoon worchestershire sauce 1228m 12119k 0/0/1 Heat tomatoes in water to cover and drain. Peel and grind with chiles. Add fat and cheese and the water in which the tomatoes were cooked. Simmer for three or four minutes. Mexican`L2 large tomatoes 4 small green chiles 2 Tbs. fat 3-oz. cream cheese, sliced 1228c inaka@tdl.comd 15 mins.e 5 mins.f Mediumg Mediumm Recipe: Tomato and Cheese Sauce Ingredients: 2 large tomatoes 4 small green chiles 2 Tbs. fat 3-oz. cream cheese, sliced Method: Heat tomatoes in water to cover and drain. Peel and grind with chiles. Add fat and cheese and the water in which the tomatoes were cooked. Simmer for three or four minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.comB=/~inaka/inakasoft/ ------------------------------------------ l.com/~inaka/inakasoft/ 93-4 tomatoes, chopped, with skins 1-2 green onions, chopped, green tops too 1/4 cup chopped white or yellow onion 1-2 jalapeno peppers if you like it hot 1-2 anahiem or other type of long green pepper 1 Tbs. olive oil splash tabasco sauce 1 tbs. lemon juice 2-3 tbs. fresh cilantro leaves salt and pepper to taste Combine and use accordingly.K Mexican :3-4 tomatoes, chopped, with skins 1-2 green onions, chopped, green tops too 1/4 cup chopped white or yellow onion 1-2 jalapeno peppers if you like it hot 1-2 anahiem or other type of long green pepper 1 Tbs. olive oil splash tabasco sauce 1 tbs. lemon juice 2-3 tbs. fresh cilantro leaves salt and pepper to taste 1228c inaka@tdl.comd 20 mins.e Nonef Tomato and Cheese SauceB SaucesC 6DK2 large tomatoes 4 small green chiles 2 Tbs. fat 3-oz. cream cheese, sliced ginger garlic candlenuts Using a sharp knife, mince garlic, onion and chiles. Finely chop cilantro and dice tomatoes. Combine in a nonmetallic bowl; then add oil and lime juice. Season to taste with salt and pepper, if deseired. You can make this in a food processor, for a moister (less chunky) texture. Mexican` 2 cloves garlic 1/2 medium-size onion, quartered 1 or 2 jalapeno or other small hot chiles, stemmed and seeded 1 pound firm ripe tomatoes, seeded and coarsely chopped 2 tablespoons salad oil juice of 1 lime salt and pepper (optional) 1228c inaka@tdl.comd 15 mins.e Nonef Salsa Frita (Fried Sauce)B SaucesC 8Du2 med. sized tomatoes, peeled 1 small onion 1 clove garlic 1 canned chili serano 1 tsp salt, or less 2 tbs. olive oil AbGrind vegies together, add salt and fry in olive oil over low flame about five minutes. Serve hot Mexican inaka indian ingred ancho anchose anchovies anchovyn strips bacon fried crumblede bouillon instant crushed butter chili powder desired cocoa cumin self-raising flourK sauce sauce usual/dark/light sugar tablespoons stick unsalted butter tablespoons all-purpose flour tablespoons all-purpose flour tablespoons all-purpose flour butter tablespoons all-purpose flour nsalted butter unsalted butter salted butter Recipe: Salsa from Canned ingredients Ingredients: 1 large can whole tomatoes, chopped 1/2 can chopped Ortega chili peppers 1-2 yellow banana peppers, chopped 1-2 canned jalapeno peppers 1 Tbs. olive oil (or salad oil) 1 Tbs. lemon juice 1/2 tsp. dryed oregano 3 Tbs. chopped onion splach tabasco sauce salt and pepper to taste Method: Chop all ingred and place in covered bowl in refrig to marinate flavors. Keeps for a week Additional Notes (if any): Recipe From: inaka@tdl.com ------B ------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ he peppers cool m taste 1228c inaka@cap.or.jpd 20 mins.eppers 1 Tbs. olive oil (or salad oil) 1 Tbs. lemon juice 1/2 tsp. dryed oregano 3 Tbs. chopped onion splach tabasco sauce salt and pepper to taste 1228c inaka@cap.or.jpd 20 mins. `v2 med. sized tomatoes, peeled 1 small onion 1 clove garlic 1 canned chili serano 1 tsp salt, or less 2 tbs. olive oil 1228c inaka@tdl.comd 15 mins.e 5 mins.f Recipe: Salsa Frita (Fried Sauce) Ingredients: 2 med. sized tomatoes, peeled 1 small onion 1 clove garlic 1 canned chili serano 1 tsp salt, or less 2 tbs. olive oil Method: Grind vegies together, add salt and fry in olive oil over low flame about five minutes. Serve hot Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------B ------------------------------ .tdl.com/~inaka/inakasoft/ 1-2 yellow banana peppers, chopped 1-2 canned jalapeno peppers 1 Tbs. olive oil (or salad oil) 1 Tbs. lemon juice 1/2 tsp. dryed oregano 3 Tbs. chopped onion splach tabasco sauce salt and pepper to taste 1228c inaka@tdl.comd 20 mins.e carpaccio carrot carrot carrots cashew cashew chili cashew noodles cashews casino's casserole caucasian-style grilled rilled n-style caucasian-style grilled an-style grilled caraway seeds cuminx 1/2-3/4 inner beauty 1/4-1/2 dried crushed 1/4-1/2 dried crushed dried crushed caraway seeds cuminx onion 3 dried New Mexico, pasilla, guajillo, or ancho chiles 3 dried serrano, chile arbol, or Thai bird chiles 3 medium cloves of garlic, separated from the head but skins left on Boiling water Salt to taste 1228c inaka@tdl.comd 15 mins.e 30 mins.f Recipe: Salsa Roja Ingredients: 3 dried New Mexico, pasilla, guajillo, or ancho chiles 3 dried serrano, chile arbol, or Thai bird chiles 3 medium cloves of garlic, separated from the head but skins left on Boiling water Salt to taste Method: Heat a large flat griddle or skillet over high heat. Place the chiles on the dry skillet, along with the garlic. Check them every few minutes, looking for brown spots as they toast on the dry griddle; turn both the chiles and the garlic cl eces of the skin out of the mixture. (I begrudge the amount of sauce that clings to the mesh myself...) Taste it; add salt and serve immediately. Mexican ore quickly than the garlic, which in turn takes longer to cook), pull out the stems, veins, seeds and placentas from the chiles. Tear the skins into medium-sized chunks and place them in a small bowl. Pour boiling water over them just to cover, then place a smaller bowl or saucer over the peppers to keep them immersed in the water. Set your timer for at least 30 minutes before continuing. After the peppers have had time to soak well, pour the peppers and water into a blender. Peel th e skins off the garlic cloves (which should smell sweet, smoky and wonderful in their own right) and drop them into the blender as well. Puree thoroughly. The sauce will be chunky; if appearance is important, you can strain it through a wire strainer to get the larger pieces of the skin out of the mixture. (I begrudge the amount of sauce that clings to the mesh myself...) Taste it; add salt and serve immediately. Mexican 2 cups navy beans 2 small onions, chopped 1 leek, rinsed and chopped 3 medium carrots, diced 6 large garlic cloves, minced 1 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon sweet Hungarian paprika 6 tablespoons flour 1/2 cup sour cream 2 teaspoons cider vinegar n sesame oil 2 tablespoons sesame seeds Method: Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature. Saving marinade, put wings on broiling rack and broil until browned and cooked thro Yugh, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 1-inch@ pints/825ml vegetable stock@ 100cc flour@ bunch fresh cilantro@ carrots chopped@ mayonnaise@ margarine@ butter margarine@ canned low-salt chicken broth@ chopped onion@ chopped parsley@ marsala wine@ chopped onions chopped celery@ fresh cilantro chopped@ honey@ plain yogurt@ onions finely chopped@ plain non-fat yogurt@ low-fat yogurt@ lemon lemon lemon dressing lemon grass stalk lemon grass bruised splash splash tabasco sauce splitA spoon spoonfuls spoons spray spread sprig sprigsQ sprigs fresh garnish spring spring-rollW sprinkle sprinkled sprinkling sproutsV `@2 t. salt 1 lime wedge 2 ounces vodka 5 ounces grapefruit juice 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Salty Dog Ingredients: 2 t. salt 1 lime wedge 2 ounces vodka 5 ounces grapefruit juice Method: Place the salt in a saucer. Rub the rim of a highball glass with the lime wedge and dip the glass into the salt to coat the rim thoroughly; discard the lime. Almost fill the glass with ice cubes. Pour the vodka and the grapefruit juice into the glass. Stir throghly. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe wasB created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ dl.com/~inaka/inakasoft/ SandwichesB AppetizersC {kRB1)9RZcs{ {kZJ11)BJRZcckk JBB9BJR {kZJ11)BJRZcckk JBB1BJZ {kZJ11)BJRZcckk JBB1BJR !!)!)! {RJBJBJc !!)!)! {JBBJBJc {JBJJ9Bc !)!)1)1 sckcs !)!)1)1 sckcs !)!)1)1 skccZk {kRB1 {kRB1 {kRB1 {kZB11 {kZB11 {kZB11 {kZB11 mixed mixing mixture mixture large fresh chili peppers coarsely chopped Salt CodB FishC 6DxSalt cod, soaked for 48 hours changing water 2 or 3 times, cut up in pieces. Stock: onion carrots bay leaf peppercorns F?Cook cod in stock til tender. Pour on sauce. Serve with sauce. A7Sauce: Cream sauce Capers White wine Toasted pine nuts Italian` Salt cod, soaked for 48 hours changing water 2 or 3 times, cut up in pieces. Stock: onion carrots bay leaf peppercorns Sauce: Cream sauce Capers White wine Toasted pine nuts 1228c Jeff Smithd Overnighte 15 mins.f Mediumm hRecipe: Salt Cod Type: Fish Style: Italian Preparation Time: Overnight Cooking Time: 15 mins. Ingredients: Salt cod, soaked for 48 hours changing water 2 or 3 times, cut up in pieces. Stock: onion carrots bay leaf peppercorns Sauce: Cream sauce Capers White wine Toasted pine nuts Method: Cook cod in stock til tender. Pour on sauce. Serve with sauce. oghly. American salty salty salty cloves clovescrushed clovesgarlic skirt skrit slathered sleeves sliceG slicedL lamb] lemonB * dilled egg salad served on a crusty french bread (based on the Silver Palate's recipe with chopped red onion, dijon mustard, gulden's brown mustard -- or any 2 favorite mustards -- egg, mayo & tons of chopped dill). Sounds like an odd combo but it is FABULOUS. Westphalian Ham shaved newspaper-thin (if you 'must', you could use prosciutto as a substitute), a double or + creme brie, and toasted walnuts. A little arugula doesn't hurt either. Serve it on focaccia, crusty sourdough or lightB rye. * My cousin serves an open faced sandwich with turkey or ham, a mild swiss-style cheese and dried apricot slivers. Sounds like an odd combo, but her version is very tasty. Americana 1228c inaka@tdl.comd 15 mins.e Nonef Mediumg Mediumm HIn a blender container place fresh tomatoes or undrained canned tomatoes, lime juice, onion, jalapeno pepper, sugar, and hot pepper sauce. Cover and blend til smooth. Strain mixture through a sieve lined with cheesecloth. Transfer to a serving pitcher. Stir in orange juice and tequila. Serve over ice cubes with celery stalks. G:1 cup orange juice 1/3 cup tequila ice cubes celery stalksK Mexican '6 medium tomatoes (2 pounds), peeled, seeded and coarsely cut up -OR- 28 ounce can tomatoes 1/3 cup lime juice 1 slice of a medium onion 1 jalapeno pepper, seeded and cut up 1 teaspoon sugar several dashes of bottled hot pepper sauce 1 cup orange juice 1/3 cup tequila ice cubes celery stalks 1228c inaka@tdl.comd 10 mins.e Nonef Noneg Mediumm Satan's Fantasy ChiliB StewsC SangritaB CocktailsC 2 lbs tomatoes, peeled and seeded juice of 3 oranges juice of 2 limes 1 small white onion, chopped 4 to 6 small green chiles, seeded and chopped tequila -- egg, mayo & tons of chopped dill). Sounds like an odd combo but it is FABULOUS. Westphalian Ham shaved newspaper-thin (if you 'must', you could use prosciutto as a substitute), a double or + creme brie, and toasted walnuts. A little arugula doesn't hurt either. Serve it on focaccia, crusty sourdough or lightB rye. * My cousin serves an open faced sandwich with turkey or ham, a mild swiss-style cheese and dried apricot slivers. Sounds like an odd combo, but her version is very tasty. Americana 1228c inaka@cap.or.jpd 15 mins.e Nonef Mediumg Mediumm SangritaB CocktailsC 2 lbs tomatoes, peeled and seeded juice of 3 oranges juice of 2 limes 1 small white onion, chopped 4 to 6 small green chiles, seeded and chopped tequila 1 lb fresh peeled prawns 2 tblsp tomato ketchup 1 tblsp sambal oelek (meshed hot chilies) pinch of MSG (monosodium glutamate) 1 tblsp sugar 1 1/2 rice wine 1 tblsp cornstarch stirred in 2 tblsp water 1 clove garlic 1 1/2 tblsp fresh ginger 3 oz scallions Marinate prawns for 20 minutes in egg white, cornstarch, salt, water and oil. Mix together the tomato ketchup, sambal oelek, MSG, sugar, rice wine and cornstarch. Peel garlic and ingwer and chop finely. Also chop scallions finely. Heat 3/4 litres oil in a pan or wok and fry half of the prawns. Take them out of the pan after 45 seconds and drain them. In another pan or wok put 5 tablespoons of oil and fry garly and ginger for 30 seconds. Add prawns and fry while stirring constantly. ABTdd prepared sauce and fry for 1 minute. Add chopped scallions and 2 tablespoons oil. AOMarinade: 1 egg white 3 tblsp cornstarch 1/2 tsp salt 3 tblsp water 5 tblsp oil freshly grated pecorino cheese blanched almonds freshly grated parmesan cheese parmesan cheese grated parmesan cheese cheese 105-115 butter baking powder mixed canned lychees gebhardt's chili powder celery diced white cooked salmon small large sugar large large large 6-inch tortillas capers black olives water flour tortillas garlic cloves peeled lightly crushed gousses d'ail kalamata olives pitted halved layersZ crust all-purpose flour rpose flour Place all ingredients, except tequila, in blender and blend until smooth (a small quantity at a time if necesary). Chill well. Pour into small glasses and sip alternately with a small glass of tequila. If you prefer, the tequila may be poured into the sangrita. Mexican` 2 lbs tomatoes, peeled and seeded juice of 3 oranges juice of 2 limes 1 small white onion, chopped 4 to 6 small green chiles, seeded and chopped tequila Cocina Mexicana, by Jane Dutton 5 mins.e Nonef Mediumm Sangrita IIB CocktailsC 6 medium tomatoes (2 pounds), peeled, seeded and coarsely cut up -OR- 28 ounce can tomatoes 1/3 cup lime juice 1 slice of a medium onion 1 jalapeno pepper, seeded and cut up 1 teaspoon sugar several dashes of bottled hot pepper sauce nion, chopped 4 to 6 small green chiles, seeded and chopped tequila 1 3/4 cups hot water 3 T. sugar 2 T. vegetable shortening or oil 6 cups all-purpose (plain) flour 2 T. baking powder 1/2 tsp. salt Add sugar and shortening to hot water, stir til sugar is dissolved, and allow to cool until barely warm. Sift remaining dry ingredients into a large mixing bowl, and gradually stir in sugar mixture. Mix well and gradually draw dough together with your hands. It should be soft, but not sticky. On a floured board, knead dough about 5-8 minutes, or til smooth and elastic. Return to bowl, cover with damp cloth and let rise at least 1 hour.Heat the oil in a wok, fry garlic and spring onion ti l garlic is a light golden colour. Stir in cabbage and shrimp, and cook one more minute. Add sugar, soy sauce, pepper and sesame oil, stir; then add cornstarch mixed with water. Stir again. The mixture should thicken immediately. Fill buns as with above recipe. e bun will not take place. Cover shrimp with boiling water; add celery tops, spices and salt. Cover and simmer for 5 minutes. Drain, then peel and devein under cold water. Alternate cleaned shrimp, onions, and bay leaves in shallow baking dish. Marinate as below: Pickling Marinade: Combine 1 1/2 C. salad oil, 3/4 C. white vinegar, 3 T. capers and juice, 2 1/2 t. celery seed, 1 1/2 t. salt, and a few drops of Tabasco sauce. Mix well. Pour over shrimp. Cover; chill for at least 24 hours, spooning marinade oveBWr shrimp occasionally. These pickled shrimp will keep at least a week in refrigerator. G;1 T. Salt 2 C. Sliced Onions 8 Bay Leaves Pickling MarinadeK AmericanL 2 1/2 lbs. fresh shrimp in shells 1/2 C. Celery tops 1/4 Mixed pickling spices 1 T. Salt 2 C. Sliced Onions 8 Bay Leaves Pickling Marinadea 1228c inaka@tdl.comd Overnighte Nonef Mediumg Mediumm Sweet And Sour ShrimpB SeafoodC BRy chopped fresh dill an egg wash made by beating 1 large egg with 1 teaspoon water espoon chopped fresh basil OR 1 teaspoon dried 3/4 cup dry red wine 1 tablespoon soy sauce 1/2 teaspoon minced garlic (1 clove) 1 tablespoon brown sugar 4 boneless chicken breasts 2 tablespoons vegetable oil Method: Combine ginger, basil, wine, soy sauce, garlic, and brown sugar. Heat oil in large skillet;\ saute chicken on both side until golden brown, about 8 minutes total. Spoon ginger mixture ov Per chicken, reduce heat to simmer, and cover skillet. Cook about 4 minutes longer, turning once. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ize batch you desire. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Compu swedish swedish flatbread swedish pickled shrimp sweet sweet shrimp sweet bread sweet spareribs sweet turkey balls swiss swiss fondue tabouleh tabouleh salad sanjiv singh salad sanjiv singh salad sanjiv singh singh salad sanjiv singh singh salad sanjiv singh singh singh tarragon tartlets tarts tartufi tartufo teleche tenderloinU tenderloins teriyaki tetrazzini tex-mex therati thick thyme toasted toasts tomatillo 3 Lb Sirloin, Ground Coarse 2 Lb Lamb, Ground Coarse 2 Onion, Chopped Coarse 1 1/2 Tbls Salt 1 Tbls Mexican Oregano 1 tsp Sesame Oil 3 Tbls Cumin, Ground 2 Tbls Corn Oil 3/4 CupTomato Paste 2 Cups Green Bell Peppers, Cored, Seeded & Chopped bHeat the corn oil in a very large skillet or a Dutch oven. Add the meat, onions, garlic and green bell pepper. Cook until the onions are translucent. Add the beer, tomatoes, tomato sauce, all the spices, the jalapenos and the sesame oil. Cook over low heat for 2 hours, stirring frequently. Add the tomato paste. Simmer for another 30 minutes. Serve hot. 12 oz Budweiser Beer 3 Jalapeno Chile Peppers Stemmed, Seeded & Diced 1 Tbls Cayenne Flakes 2 Cups Stewed Tomatoes, Chopped 1 1/2 CupsTomato SauceK Mexican Fantasy ChiliB StewsC Chinese O1 lb fresh peeled prawns 2 tblsp tomato ketchup 1 tblsp sambal oelek (meshed hot chilies) pinch of MSG (monosodium glutamate) 1 tblsp sugar 1 1/2 rice wine 1 tblsp cornstarch stirred in 2 tblsp water 1 clove garlic 1 1/2 tblsp fresh ginger 3 oz scallions Marinade: 1 egg white 3 tblsp cornstarch 1/2 tsp salt 3 tblsp water 5 tblsp oil 1228c inaka@tdl.comd 45 mins.e 10 mins.f Mediumg Mediumm Recipe: Sweet And Sour Shrimp Ingredients: 1 lb fresh peeled prawns 2 tblsp tomato ketchup 1 tblsp sambal oelek (meshed hot chilies) pinch of MSG (monosodium glutamate) 1 tblsp sugar 1 1/2 rice wine 1 tblsp cornstarch stirred in 2 tblsp water 1 clove garlic 1 1/2 tblsp fresh ginger 3 oz scallions Marinade: 1 egg white 3 tblsp cornstarch 1/2 tsp salt 3 tblsp water 5 tblsp oil Method: Marinate prawns for 20 minutes in egg white, cornstarch, salt, water and oil. Mix together the tomato Using a plate about 8 inches wide, trim the edges cocina collection company's cookbook in a glass jar and cover loosely with foil. The yeast will feed on the potato flakes and sugar, and the starter will give off gas as the yeast breeds. If the container is tightly sealed, the yeast will die off. Keep at room temperature for 24 hours, then refrigerate. Sourdough FeederStarter must be fed at least every ten days or the yeast will die. If you know you will not make more bread within ten days of most recent feeding, you can frB3eeze the starter until you are ready to bake again. AjSourdough Feeder 1 cup warm water 1/3 cup sugar 3 tablespoons instant mashed potato flakes American into a neat circle. Prick all over to prevent the dough bubbling while cooking. ~- Transfer to the bakestone and cook over a moderate heat for about 15 minutes, or until slightly colored. Then turn and cook the other side. Repeat with the rest of the dough, working up the trimmings for re-shaping and baking. -- Cool on a wire tray. When cold, store in an airtight container. (Danish-butter-cookie containers, the big ones, are good for this.) Swedish`T8 oz Ground wholemeal flour 8 oz Rye or barley flour 1 t Salt 8 fl Lukewarm water* 1228c inaka@tdl.comd Overnighte 15 mins.f Swedish Pickled ShrimpB AppetizersC 6DP2 1/2 lbs. fresh shrimp in shells 1/2 C. Celery tops 1/4 Mixed pickling spices 1228c inaka@tdl.comd 30 mins.e 2 hrs & 30 mins.f Highg Highm Recipe: Satan's Fantasy Chili Ingredients: 3 Lb Sirloin, Ground Coarse 2 Lb Lamb, Ground Coarse 2 Onion, Chopped Coarse 1 1/2 Tbls Salt 1 Tbls Mexican Oregano 1 tsp Sesame Oil 3 Tbls Cumin, Ground 2 Tbls Corn Oil 3/4 CupTomato Paste 2 Cups Green Bell Peppers, Cored, Seeded & Chopped 12 oz Budweiser Beer 3 Jalapeno Chile Peppers Stemmed, Seeded & Diced 1 Tbls Cayenne Flakes 2 Cups Stewed Tomatoes, Chopped 1 1/2 CupsTomato Sauce Method: Heat the corn oil in a very large Lb Lamb, Ground Coarse 2 Onion, Chopped Coarse 1 1/2 Tbls Salt 1 Tbls Mexican Oregano 1 tsp Sesame Oil 3 Tbls Cumin, Ground 2 Tbls Corn Oil 3/4 CupTomato Paste 2 Cups Green Bell Peppers, Cored, Seeded & Chopped 12 oz Budweiser Beer 3 Jalapeno Chile Peppers Stemmed, Seeded & Diced 1 Tbls Cayenne Flakes 2 Cups Stewed Tomatoes, Chopped 1 1/2 CupsTomato Sauce Method: Heat the corn oil in a very large Prepare marinade in blender or food processor. Set aside. Bone chicken and cut into cubes around 1/2 inch on a side. Slide cubes onto soaked wooden or flat metal skewers. (Make the satehs the right length for your bbq or broiler.) Load the satehs into a shallow bowl or baking dish. Slather with marinade. Let sit in fridge for 2-24 hours. To make peanut sauce, peel and chop lemon grass, shallots and garlic. The lemon grass should be chopped very finely. Heat oil in a skillet. Whe n hot, saute the shallots, garlic, lemon grass, curry powder and pepper flakes or cayenne for 2 or 3 minutes, until light brown. (Use hood fan - intense fumes!) Stir in the chicken stock, lemon juice, around 3 tablespoons fish sauce, and bay leaves. Simmer gently for a few minutes. Now stir in coconut milk and about 2 tbsp ground peanuts or chunky peanut butter. Cook gently, stirring constantly, until hot but not quite bubbling (coconut milk has a tendency to curdle if cooked too hot). Chinese 1 pound beef or chicken 1/2 large onion 3 stalks lemon grass 1 thin slice galingale 1 inch piece of ginger 1/2 tsp ground coriander 1 tsp ground cumin 1/2 cup sugar 1 tsp salt 1 tsp tumeric powder Peanut Sauce: 1/2 large onion 1 thin slice galingale 1 inch piece ginger 1 stalk Lemon grass 1 pound roasted peanuts 1 1/2 tbsp tamarind 1/2 cup oil 1/2 tbsp chillie powder(or to taste) 7 tbsp palm sugar(or brown sugar) 1 tsp salt 1228c inaka@tdl.comd 20 mins.e 15 mins.f Highg Mediumm Satay IIB PoultryC 2 lbs boned chicken legs, thighs or breasts MARINADE INGREDIENTS 6 tbsp oil (canola, etc.) 1 or 2 stalks lemon grass 3 large, juicy cloves garlic 1/2 tsp red pepper flakes or cayenne - more to taste 2 tbsp curry powder 2 tsp brown sugar or honey 7 tbsp palm sugar(or brown sugar) 1 tsp salt Cut up meat into bite-size pieces. Grind onion,lemon grass,galingale,ginger,coriander and cumin togather into a paste. Mix ground paste with sugar, salt and tumeric powder.Marinate the meat in the mixture for at least 1 hour. Thread meat onto bamboo skewers. Grill (or barbeque) and serve with Peanut Sauce . PEANUT SAUCE: Grind onions,galingale,ginger and lemon grass. Crush roasted peanuts in a blender Extract 1/2 cup tamarind juice from 1 1/2 tbsp tamarind. Heat oil. Fry all ground ingB redients and chillie powder till fragrant. Add crushed peanuts, mix well. Add palm sugar(or brown sugar), salt and tamarind juice. Simmer until gravy is thick. Serve and enjoy!!!! Peanut Sauce: 1/2 large onion 1 thin slice galingale 1 inch piece ginger 1 stalk Lemon grass 1 pound roasted peanuts 1 1/2 tbsp tamarind 1/2 cup oil 1/2 tbsp chillie powder(or to taste) 7 tbsp palm sugar(or brown sugar) 1 tsp salt sugar~ sugar flour sweetened flaked coconutZ tepid water tomato sauce unbleached all-purpose flour unbleached all-purpose flour bleached all-purpose flour bulgur bulgur Mix together flour, egg, baking powder, cornstarch and 1 cup water. Let stand 10 minutes. Add 10 tblsp oil and let stand another 20 minutes. Cut fish to pieces and dust with cornstarch. Then dip fish into dough and fry in hot oil. Turn fish very cautiously when the color starts to change. Remove fish pieces when slightly brown. Let cool 5 minutes. Now fry again in hot oil until the pieces are golden brown.Cut mushrooms and bamboo shoot in equally thick slices. Cut scallion in 1 inch long j slices. Peel and chop garlic finely. Heat pan, put a little oil in it and stir-fry vegetables. Take out of the pan. Heat 6 tablespoons oil in the pan and fry garlic for 15 seconds. Add soy sauce, sugar, pepper, salt rice wine, MSG and chicken broth. Add cornstarch water mixture. Add vegetables and fish and boil shortly. Season to taste with sesame oil. inger,coriander and cumin togather into a paste. Mix ground paste with sugar, salt and tumeric powder.Marinate the meat in the mixture for at least 1 hour. Thread meat onto bamboo skewers. Grill (or barbeque) and serve with Peanut Sauce . PEANUT SAUCE: Grind onions,galingale,ginger and lemon grass. Crush roasted peanuts in a blender Extract 1/2 cup tamarind juice from 1 1/2 tbsp tamarind. Heat oil. Fry all ground ingB redients and chillie powder till fragrant. Add crushed peanuts, mix well. Add palm sugar(or brown sugar), salt and tamarind juice. Simmer until gravy is thick. Serve and enjoy!!!! Peanut Sauce: 1/2 large onion 1 thin slice galingale 1 inch piece ginger 1 stalk Lemon grass 1 pound roasted peanuts 1 1/2 tbsp tamarind 1/2 cup oil 1/2 tbsp chillie powder(or to taste) 7 tbsp palm sugar(or brown sugar) 1 tsp salt xFormerly, the preparation of this sauce was at least a 4-5 day process. A brown stock was prepared and cooked for 12-24 hours. Next, a Sauce Espagnole was prepared and cooked for 6-8 hours over two days. And finally, the Espagnole was diluted with its own volume of stock and reduced by half. The result if every-thing was done carefully: a shimmering quantitiy of Demi-Glace. you will be better served by using high-quality ingredients, and making the stock according to established cooking principles. And in the case of a stock made with a quantity of beef or veal bones, that principle is this: long slow cooking will dissolve the nutritive and gelatinous elements in bones. The addition of vegetable, spices and herbs will give the stock some nutritive and aromatic properties beyond those given up by the bones and the reduction of the stock will intensify the flav remaining ingredients together for the marinade. Arrange the skewers in in Sourdough Starter-Initial recipe: Mix all ingredients in a glass jar and cover loosely with foil. The yeast will feed on the potato flakes and sugar, and the starter will give off gas as the yeast breeds. If the container is tightly sealed, the yeast will die off. Keep at room temperature for 24 hours, then refrigerate. Sourdough FeederStarter must be fed at least every ten days or the yeast will die. If you know you will not make more bread within ten days of most recent feeding, you canB6 freeze the starter until you are ready to bake again. A[Sourdough Feeder 1 cup warm water 1/3 cup sugar 3 tablespoons instant mashed potato flakes American K1 T. vegetable oil 2 cloves garlic, minced 1 spring onion, finely chopped 3/4 lb. chinese cabbage, chopped, blanched in boiling water for 1 min, drained and squeezed dry in paper towels 1/4 cup cooked baby shrimp, minced 1 tsp. sugar 1 tsp. soy sauce 1/2 tsp. ground black pepper 1 tsp. sesame oil 1 tsp. cornstarch 1 T. water Chinese 1 3/4 cups hot water 3 T. sugar 2 T. vegetable shortening or oil 6 cups all-purpose (plain) flour 2 T. baking powder 1/2 tsp. salt 1 T. vegetable oil 2 cloves garlic, minced 1 spring onion, finely chopped 3/4 lb. chinese cabbage, chopped, blanched in boiling water for 1 min, drained and squeezed dry in paper towels 1/4 cup cooked baby shrimp, minced 1 tsp. sugar 1 tsp. soy sauce 1/2 tsp. ground black pepper 1 tsp. sesame oil 1 tsp. cornstarch 1 T. water 1228c inaka@tdl.comd 1 hr & 45 mins.e 20 mins.f Mediumg Mediumm Steamed Lamb With CabbageB LambC QPeanut Sauce: 1/2" piece fresh ginger root, peeled and minced 1 to 2 serrano or other hot chiles, seeded and minced 1 clove garlic, minced 2 green onions, minced 1/3 cup creamy peanut butter 1/3 cup fresh or canned unsweetened coconut milk 2 to 3 T. fresh lime or lemon juice 2 T. fish sauce or soy sauce 1 t. sugar 1/4 cup fresh cilanto Chinese 1 t. turmeric 1/2 t. salt 1/2 cup fresh or canned unsweetened coconut milk 1 lb. chicken breasts, trimmed of skin and fat and cut into 1"x4" strips not more than 1/4" thick bamboo skewers peanut sauce Peanut Sauce: 1/2" piece fresh ginger root, peeled and minced 1 to 2 serrano or other hot chiles, seeded and minced 1 clove garlic, minced 2 green onions, minced 1/3 cup creamy peanut butter 1/3 cup fresh or canned unsweetened coconut milk 2 to 3 T. fresh lime or lemon juice 2 T. fish sauce oB,r soy sauce 1 t. sugar 1/4 cup fresh cilanto 1228c inaka@tdl.com Sourdough Starter-Initial recipe 2 cups warm water 2/3 cup sugar 6 tablespoons instant mashed potato flakes 1 package rapid rise yeast Sourdough Feeder 1 cup warm water 1/3 cup sugar 3 tablespoons instant mashed potato flakesa 1228c inaka@tdl.comd Overnighte 25 mins.f Recipe: Suzie's Sourdough Starter Ingredients: Sourdough Starter-Initial recipe 2 cups warm water 2/3 cup sugar 6 tablespoons instant mashed potato flakes 1 package rapid rise yeast Sourdough Feeder 1 cup warm water 1/3 cup sugar 3 tablespoons instant mashed potato flakes Method: Sourdough Starter-Initial recipe: Mix all ingredients in a glass jar and cover loosely with foil. The yeast will feed on the potato flakes and sugar, and the starter will give off gas as the yeast breeds. I t the bakestone over a moderate heat and grease it. Divide the dough into four and roll one quarter out into a round as thin as possible. Using a plate about 8 inches wide, trim the edges 2 hrs & 30 mins.e 15 mins.f Highg Mediumm Recipe: Satay III Ingredients: 1 t. turmeric 1/2 t. salt 1/2 cup fresh or canned unsweetened coconut milk 1 lb. chicken breasts, trimmed of skin and fat and cut into 1"x4" strips not more than 1/4" thick bamboo skewers peanut sauce Peanut Sauce: 1/2" piece fresh ginger root, peeled and minced 1 to 2 serrano or other hot chiles, seeded and minced 1 clove garlic, minced 2 green onions, minced 1/3 cup creamy peanut butter 1/3 cup fresh or canned unsweetened coconut milk 2 to 3 T. fresh lime an and cook over low heat, stirring constantly, just until they begin to change color. Remove from heat. In a blender, food processor, or a mortar, make the A and B MIXTURES into a smooth paste. Place 1/2 c of the coconut milk in a frying pan and heat it over medium heat. Add the paste and stir until the aroma is released -- about 1 minute. Add the remaining 1 1/2 c coconut milk, bring to a boil over medium heat, and boil gently for 3 minutor.jp 1228c inaka@tdl.comd Overnighte 15 mins.f Highg Mediumm Recipe: Satay II Ingredients: 2 lbs boned chicken legs, thighs or breasts MARINADE INGREDIENTS 6 tbsp oil (canola, etc.) 1 or 2 stalks lemon grass 3 large, juicy cloves garlic 1/2 tsp red pepper flakes or cayenne - more to taste 2 tbsp curry powder 2 tsp brown sugar or honey PEANUT SAUCE INGREDIENTS 1/3 to 1/2 cup oil (canola, peanut, etc) 1 1/2 cups chicken stock, pref. homemade 1 1/2 cups coconut milk 6 shallots 3 large, juicy cloves garlic 1 or 2 stalks lemon grass 1 tsp curry powder on grill over hot coals or under broiler until just cooked through, 1 or 2 minutes per side. Serve with a bowl of peanut sauce on the side. PEANUT SAUCE:Combine ginger root, chiles, garlic, and green onions in a mixing bowl. Whisk in peB anut butter, coconut milk, lime juice, fish sauce, and sugar. Taste and adjust seasoning if necessary. Sprinkle with cilantro. oked too hot). GPEANUT SAUCE INGREDIENTS 1/3 to 1/2 cup oil (canola, peanut, etc) 1 1/2 cups chicken stock, pref. homemade 1 1/2 cups coconut milk 6 shallots 3 large, juicy cloves garlic 1 or 2 stalks lemon grass 1 tsp curry powder 1/2 tsp red pepper flakes or cayenne peanuts or chunky peanut butter 5 bay leaves juice from a lemon fish sauce Chinese 2 lbs boned chicken legs, thighs or breasts MARINADE INGREDIENTS 6 tbsp oil (canola, etc.) 1 or 2 stalks lemon grass 3 large, juicy cloves garlic 1/2 tsp red pepper flakes or cayenne - more to taste 2 tbsp curry powder 2 tsp brown sugar or honey PEANUT SAUCE INGREDIENTS 1/3 to 1/2 cup oil (canola, peanut, etc) 1 1/2 cups chicken stock, pref. homemade 1 1/2 cups coconut milk 6 shallots 3 large, juicy cloves garlic 1 or 2 stalks lemon grass 1 tsp curry powder 1/2 tsp red pepper flakes or cayBOenne peanuts or chunky peanut butter 5 bay leaves juice from a lemon fish sauce TASTE IT. The peanut flavor should be in there, but subtle. Adjust flavors to your satisfaction with hot pepper, fish sauce and/or peanut until it's right on. Cook down gently to desired thickness (or thin with chicken broth or water), and take off heat. Reheat gently when about to serve the satehs. Get your rice going, and start barbecuing or broiling the satehs. Stockpile them in a warm oven until all are done. Serve satehs with rice, both drenched in peanut sauce. Pass more peanuD t sauce around the table, along with a heat source for those who want more fire, such as vinegar/fish sauce/lime juice/fresh hot pepper/honey. 2 cup oil (canola, peanut, etc) 1 1/2 cups chicken stock, pref. homemade 1 1/2 cups coconut milk 6 shallots 3 large, juicy cloves garlic 1 or 2 stalks lemon grass 1 tsp curry powder 1/2 tsp red pepper flakes or cayBOenne peanuts or chunky peanut butter 5 bay leaves juice from a lemon fish sauce fresh chopped oregano cornstarch orange juice orange sliceG orchid paper parasol oucne vodka ounce anejo ounce bittersweet chocolate chopped optional ounce cointreau triple ounce creme cacao ounce ounce ounce green creme menthe ounce cashews allspice^ almond almonds alone alongside already pizza crust alternatively aluminum aluminum always amarettoB amber among amounts amounts amounts amounts ounts slices white bread stale fresh small chicken breast halves about pounds sprigs strips bacon butter buttermilk vinegar sugar virgin olive tablespoons about water tablespoons butter margarine tablespoons chopped dates tablespoons currants tablespoons sherry tablespoons extra-virgin olive tablespoons flaked drained canned white tablespoons flour tablespoons instant mashed potato flakes tablespoons lemon juice tablespoons margarine butter tablespoons sugar large tablespoons tomato paste tablespoons unsalted butter tablespoons unsalted butter softened tablespoons vegetable etable egetable tablespoons vegetable poons vegetable poons vegetable pearl pears peasA pecan-halves pecansZ pecorino pecorino 1228c inaka@tdl.comd 25 mins.e 10 mins.f Mediumg Mediumm Recipe: Satay Sauce Ingredients: Mixture A: 3 large fresh chili peppers, coarsely chopped 3 shallots, coarsely chopped 2 cloves garlic, coarsely chopped 2 slices fresh (or dried and soaked) galanga, coarsely chopped B Mixture: 1 T chopped fresh lemon grass 1 T coriander seeds 1/4 t ground mace 1/4 t ground nutmeg 1/4 t ground cinnamon 1 c coconut milk (unsweetened) 1 1/2 T raw sugar 3 T tamarind water o h sauce (nam pla) 1 1/2 c coarsely chopped or crushed peanuts Garnish: 1 T chopped fresh coriander leaves (cilantro) 1228c inaka@tdl.comd 25 mins.e 10 mins.f Mediumg Mediumm Sauce BearnaiseB SaucesC 4 shallots minced 1/2 tb black peppercorns crushed 4 tb fresh tarragon minced 1 cup white wine 1 batch Sauce Hollandaise, made with 2 tb white vinegar instead of lemon juice Nes. Add the sugar, tamarind, water, and fish soy. Simmer for 4 more minutes and use these last 3 ingredients to adjust the flavor to taste. Remove from heat. Add the peanuts to sauce. Let the sauce cool. Place in a serving dish and sprinkle with coriander leaves before serving with the satay (bbq). Serve at room temperature. 1 c coconut milk (unsweetened) 1 1/2 T raw sugar 3 T tamarind water or 1/2 T tamarind concentrate from an Indian sore + 3 T water Non-vegetarian addition: 1 1/2 T fish sauce (nam pla) 1 1/2 c coarsely chopped or crushed peanuts Garnish: 1 T chopped fresh coriander leaves (cilantro) Chinese ver medium heat. Add the paste and stir until the aroma is released -- about 1 minute. Add the remaining 1 1/2 c coconut milk, bring to a boil over medium heat, and boil gently for 3 minutring to a boil over medium heat, and boil gently for 3 minut 0/0/1 ,or and gelatinous quality. When cold, the preparation will resemble rubber, and when hot will retain some thickness without in the least bit tasting pasty or floury or raw on the tongue. To prepare, simply reduce several quarts of well-flavored, well-seasoned basic brown stock till it coats a spoon. French yFormerly, the preparation of this sauce was at least a 4-5 day process. A brown stock was prepared and cooked for 12-24 hours. Next, a Sauce Espagnole was prepared and cooked for 6-8 hours over two days. And finally, the Espagnole was diluted with its own volume of stock and reduced by half. The result if every-thing was done carefully: a shimmering quantitiy of Demi-Glace. 1228c inaka@tdl.comd Overnighte 20 mins.f Mediumg Mediumm Sauce For Italian DishesB SaucesC Manyntensify the flav Sauce Demi-GlaceB Sauces auces 3 cups short-grain white rice 3 1/2 cups water 1 small(3") bundle of konbu(dried rolled kelp) seasoning: 1/3 cup rice wine vinegar 1 1/2 Tbsp. sugar 1 tsp. salt 1228c inaka@tdl.comd 20 mins.e 15 mins.f Recipe: Sushi Rice (Shari Rice) Ingredients: 3 cups short-grain white rice 3 1/2 cups water 1 small(3") bundle of konbu(dried rolled kelp) seasoning: 1/3 cup rice wine vinegar 1 1/2 Tbsp. sugar 1 tsp. salt Method: Rinse rice well for about 5 min. Let drain in colander for about 1/2 hr. In sauce pan add rice, water, and kelp. On high heat, bring to boil--remove kelp and discard. Let boil a few minutes, then cover and reduce heat to low. Cook 15 minutes. Re t towel. Don't refrigerate. Have a little bowl of 2/3 water and 1/3 vinegar to dip your fingers in to prevent sticking while constructing sushi. Japanese FBriefly saute the shallots in a litte melted butter to loosen them up, then add the peppercorns, tarragon and wine and gently reduce till dry. Let the reduction cool and beat it into the Hollandaise base. You may add some chopped parsley to heighten the color and a tablespoon of Dijon does something ineffable for the flavor. French` 4 shallots minced 1/2 tb black peppercorns crushed 4 tb fresh tarragon minced 1 cup white wine 1 batch Sauce Hollandaise, made with 2 tb white vinegar instead of lemon juice 1228c inaka@tdl.comd 20 mins.e 20 mins.f Mediumm Sauce Demi-GlaceB SaucesC (cilantro) 1228c inaka@cap.or.jpd 25 mins.e 10 mins.f Mediumg Mediumm Sauce BearnaiseB SaucesC 4 shallots minced 1/2 tb black peppercorns crushed 4 tb fresh tarragon minced 1 cup white wine 1 batch Sauce Hollandaise, made with 2 tb white vinegar instead of lemon juice Melt the butter and clarify it. It should be warmish to the touch. If too hot, the sauce will curdle, and if too cold, the sauce will have an unpleasant mayonnaise-like consistency.Squeeze the lemon juice into a stainless steel bowl. Add the yolks, beat briefly and then fearlessly cook the mixture over an open flame, whisking constantly. When the sauce has thickened and is nice and creamy, remove from the heat and beat in the butter in a thin stream. If the sauce starts to get a little glo Pssy or looks slippery around the edges of the bowl, beat in a few tablespoons of warm water. It it completely separates, put a tablespoon of Dijon mustard in another bowl, add a little curdled sauce, beat till it smooths out, then add the rest of the mess bit by bit. Finish the sauce with just a jolt of Tabasco to heighten the flavor. French 4 egg yolks juice of 3 lemons This makes a Hollandaise of lemony fragrance and firm body. tomato tomato tomato diced tomato medium tomato sliced baking powder cornstarch dried garlic flakes fresh ground white pepper garlic minced grated pared fresh ginger taste shredded shrimp paste shrimp paste optional sauce white pepper mustardM ground clovesM ground white pepperM allspice cinnamon cloves finely chopped garlic cloves finely chopped garlic epper cloves finely chopped garlic 1.5 lbs of beef short ribs 4 large cloves of crushed garlic 2 qt of tomato juice (strange but true) 1 large can of tomato paste Combination of Italian spices to taste (oregano, basil, etc.) olive oil Salt and pepper In olive oil, fry garlic and brown off the short ribs. Add the tomato juice and tomato paste. Add spices, salt and pepper to taste. Slow boil for 30 minutes. Cover and cook for seven hours, add water occasionally when the sauce gets thick. GREAT. Italian` 1.5 lbs of beef short ribs 4 large cloves of crushed garlic 2 qt of tomato juice (strange but true) 1 large can of tomato paste Combination of Italian spices to taste (oregano, basil, etc.) olive oil Salt and pepper 1228c inaka@tdl.comd 20 mins.e 30 mins.f Mediumg Mediumm Sauce HollandaiseB SaucesC 1 lb melted cooled clarified unsalted butter 4 egg yolks juice of 3 lemons This makes a Hollandaise of lemony fragrance and firm body. oysterU oyster sauce 1 lb melted cooled clarified unsalted butter 4 egg yolks juice of 3 lemons This makes a Hollandaise of lemony fragrance and firm body. 1228c inaka@tdl.comd 15 mins.e 15 mins.f Highg Highm Recipe: Sauce Hollandaise Ingredients: 1 lb melted cooled clarified unsalted butter 4 egg yolks juice of 3 lemons This makes a Hollandaise of lemony fragrance and firm body. Method: Melt the butter and clarify it. It should be warmish to the touch. If too hot, the sauce will curdle, and if too cold, the sauce will have an unpleasant mayonnaise-like consistency.Squeeze the lemon juice into a stainless steel bowl. Add the yolks, beat briefly and then fearlessly cook the mixture over an wn meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from ju French bread crumbs ingredients combinev combine ingredients combine shallow baking dishv combined comes comfortB commercial common common concentrate condensed conectionary confectioner'sN confectioner's sugarN confectionersZ confectioners sugar confectioners sugar dusting cakes confectioners sugar dusting fritters consensus consistency container containers contains content convenience converted content content ntent ontent ntent ontent cambridge Marinade 2 cups water 1 cup red wine vinegar 1 tsp salt 10 peppercorns 10 juniper berries 5 cloves 1/2 tsp mustard seed 3 onions 1 carrot 2 bay leaves 1 cup red wine 1/2 tsp coriander 1/2 tsp marjoram 1/2 tsp rosemary 1. Beat a marinade from the listed ingredients. Crush the peppercorns and juniper berries for it, cut the onions and carrots into slices. Let the roast lay in the Marinade 2-3 days, turning three times daily. 2. Soak the raisins and currants separately for 1 hour in water. 3. Take the roast out of the marinade, dab dry. Heat butter (or clarified butter) into a thick sauce. Cook meat 5 minutes on all sides on high heat. 4. Chop the onions fine. Place the currants and chopped onions and chopped. 1228c inaka@cap.or.jpd 30 mins.e 2 hrs & 30 mins.f Mediumg Mediumm Sauerbraten IIB BeefC Lices. Also remove peppercorns, cloves, and bay leaves. Mix flour and sugar with water until umps disappear. Add to pan juices and cook until thickened. Serve with boiled potatoes and red cabbage. Variations: Meat can also be placed in a 325 degree oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours. 2 Cloves 2 T Vegetable Oil 1 Tomato; Medium * 2 T Unbleached Flour 2 t Sugar 1/4 c Water * Tomato should be peeled and chopped.K German 4 lb Beef Roast; Boneless 1 c Water 1 c Wine Vinegar 2 Onions; Medium, Sliced 1 t Salt 6 Peppercorns 2 Bay Leaves 2 Cloves 2 T Vegetable Oil 1 Tomato; Medium * 2 T Unbleached Flour 2 t Sugar 1/4 c Water * Tomato should be peeled and chopped. 1228c inaka@tdl.comd 30 mins.e 2 hrs & 30 mins.f Mediumg Mediumm Sauerbraten IIB BeefC 1. Place meat in a high dish, fill with vinegar (or mixture) until covered. Add bay leafs and pepper grains and place dish in the refrigerator. Leave there for 2-3 days, turn meat around at least once. 2. Get meat out of marinade and dry. Spice meat with pepper all around. 3. Cut onions, carrots and potatoes in little cubes. Heat oil, place meat in it and roast until brown from all sides.Add onions until brown, too. 4. Salt the meat, add potatoes and carrots, then the bouillon, and, option ally, some more red whine (esp. if you used only vinegar before). Add also a little of the marinade (without leafs and pepper). 5. Simmer for at least 1 1/2 hours on low heat in a closed pot, turn once. 6. Get meat out of the pot and keep warm. Puree the sauce, let reduce a little. Add creme fraiche or sour creme, add salt and pepper to your taste. 7. Cut meat into slices, serve. Traditional side dishes are potatoes or Kloesse (dumplings),and some vegetable like Rotkraut (that is hot red Place flour and salt in a bowl. Make a hole and sprinkle sugar in the hole. Crumble in yeast cakes. Pour in beaten eggs and mix with hands. (it will be dry). Add melted margarine and warm milk mixture into the flour bowl. Knead with closed hand until dough is soft. To soften, add warm water with your hand, (15-20 minutes). Coat bowl with margarine and flour to prevent sticking. Let stand to double in size, breaking down once and let rise. Place in greased pans and let rise and baB ke. (Before baking, top with egg yolk). Bake at 300 in the beginning (5 mins) and then increase temperature to 350 for 25 minutes. GA3/4 C. Milk 1/2 Cube Margarine 5 Eggs, beaten Small bowl of waterK AmericanL 0`q8 C. Flour 1 t. Salt 2 Yeast Cakes 3/4 C. Sugar 3/4 C. Milk 1/2 Cube Margarine 5 Eggs, beaten Small bowl of watera 1228c inaka@tdl.comd 45 mins.e 45 mins.f Swiss FondueB AppetizersC crabbage). In some areas of germany, they add raisins and sliced apples to the sauce so that it gets a more sweet-and-sour taste. Gc1 big carrot 200g potatoes 1/4 l bouillon 2 tblsp creme fraiche (or sour cream) salt, pepper, oilK German )1kg piece of beef (e.g. from the upper back hip, no usual roast beef!) 1/4 l vinegar from red whine or a mixture 50:50 red wine and vinegar 2 bay leafs 2 tblsp whole black pepper 2 big onions 1 big carrot 200g potatoes 1/4 l bouillon 2 tblsp creme fraiche (or sour cream) salt, pepper, oil 1228c inaka@tdl.comd Overnighte 2 hrs & 30 mins.f Mediumg Mediumm Sausage (Kolbasz)B SausagesC 10 lbs. coarse ground pork butt or pork shoulder 1/3 cup imported mild Hungarian Paprika. (Do not substitute generic) 1/4 cup salt 2 heaping Tbls. ground Allspice 5 or 6 garlic cloves 2 cups water es or Kloesse (dumplings),and some vegetable like Rotkraut (that is hot red Rinse rice well for about 5 min. Let drain in colander for about 1/2 hr. In sauce pan add rice, water, and kelp. On high heat, bring to boil--remove kelp and discard. Let boil a few minutes, then cover and reduce heat to low. Cook 15 minutes. Remove from heat and let sit covered for 10 min. While the rice is cooking, heat vinegar, sugar, and salt until everything dissolves. Let cool. Place rice in a large pan(use glass so the vinegar doesn't react with any metal.) Set the fan up to blow on the rice. With a wooden spoon or rice paddle stir in seasoning a little at a time. Careful not to mush the rice. Periodically dip the paddle in cool water to keep the rice from sticking. Keep at room temperature covered with a moist towel. Don't refrigerate. Have a little bowl of 2/3 water and 1/3 vinegar to dip your fingers in to prevent sticking while constructing sushi. Japanese with the meat and cook on low heat for 5 minutes while stirring. Pour some marinade to it. 5. Keep adding the marinade and cook the roast covered for a good 2 hours on low heat. Keep turning and basting the roast. Take the roast out and keep warm. 6. Pour the sauce through a fine sieve. Add the grated gingersnaps, cream and raisins to it on low heat and cook uncovered for 10 minutes while stirring, bringing it to a boil. 7. Season to taste with salt, black pepper, currant jelly and reC d wine. Roast 3 1/2 lb beef roast 1 cup raisins 1 cup currants 2 tbsp butter (or 3 tbs clarified butter) 1 tbs lard 2 medium onions 4 gingersnap 1 cup cream salt black pepper 1 tbs currant jelly 1/2 cup red wine German 1228c inaka@tdl.comd Overnighte 2 hrs & 30 mins.f Mediumg Mediumm Recipe: Sauerbraten II Ingredients: Marinade 2 cups water 1 cup red wine vinegar 1 tsp salt 10 peppercorns 10 juniper berries 5 cloves 1/2 tsp mustard seed 3 onions 1 carrot 2 bay leaves 1 cup red wine 1/2 tsp coriander 1/2 tsp marjoram 1/2 tsp rosemary Roast 3 1/2 lb beef roast 1 cup raisins 1 cup currants 2 tbsp butter (or 3 tbs clarified butter) 1 tbs lard 2 medium onions 4 gingersnap 1 cup cream salt black pepper 1 tbs currant jelly 1/2 cup red wine Method: 1. Beat a mari 1kg piece of beef (e.g. from the upper back hip, no usual roast beef!) 1/4 l vinegar from red whine or a mixture 50:50 red wine and vinegar 2 bay leafs 2 tblsp whole black pepper 2 big onions and chopped onions eronni.This sausage is traditionally served with SOUR CREAM AND HORSERADISH SAUCE.Potatos and a sauerkraut dish go well with this dish too. K Hungarian` 10 lbs. coarse ground pork butt or pork shoulder 1/3 cup imported mild Hungarian Paprika. (Do not substitute generic) 1/4 cup salt 2 heaping Tbls. ground Allspice 5 or 6 garlic cloves 2 cups water 1228c inaka@tdl.comd Overnighte 20 mins.f Highg Highm Recipe: Sausage (Kolbasz) Ingredients: 10 lbs. coarse ground pork butt or pork shoulder 1/3 cup imported mild Hungarian Paprika. (Do not substitute generic) 1/4 cup salt 2 heaping Tbls. ground Allspice 5 or 6 garlic cloves 2 cups water Method: Bring water to boil add peeled cloves of garlic and simmer 20 minutes.Fish out cloves of garlic and mash them with a little water. Add this to remaining water and mix all of the garlic water into the meat mix. Mix everything together well. Kee own. The aroma will be heavenly. Dried and smoked sausage is used like pepp 1-1/2 vanilla 1-1/2-inch 1-1/3 1-1/3 granulated sugar 1-1/4 1-1/4 water anahiem other green pepper canned jalapeno peppers green onions chopped green jalapeno peppers taste sauce sugar sugar sugar Bring water to boil add peeled cloves of garlic and simmer 20 minutes.Fish out cloves of garlic and mash them with a little water. Add this to remaining water and mix all of the garlic water into the meat mix. Mix everything together well. Keep the meat mix cool.If you stuff the mix into casings let the sausages hang for a day in at least 20 degrees. Smoke sausage according to your smoker instructions. HOW TO COOK HUNGARIAN SAUSAGES Take as many fresh links as needed and place in a heav y frying pan with a cover. Pour water over the sausages so the links are in 1/2 inch of water. turn down the heat and simmer the sausage in the water until the sausage starts to take on color. Turn the sausage over and add a little more water to keep it from burning. When both sides are brownish leave the cover off and continue cooking slowly to cook away any remaining water.The sausage should be a nice rich red brown. The aroma will be heavenly. Dried and smoked sausage is used like pepp sproutsV boneless matchsticks matchsticks sproutsV boneless matchsticks 1228c inaka@tdl.comd 45 mins.e 25 mins.f Mediumg Mediumm Recipe: Sauteed Chicken In Lemon Sauce Ingredients: 4 skinless boneless chicken breast halves 2 tablespoons unsalted butter 2 tablespoons dry vermouth or white wine 2 tablespoons lemon juice 2 teaspoons lemon peel 3/4 cup whipping cream 1/2 cup chicken broth 1/2 cup grated Parmesan cheese chopped fresh parsley Method: Using mallet, lightly pound chicken between sheets of plastic wrap to 1/2 inch thickness. Season chicken with salt and pepper. Melt butter in large skillet over medium cup whipping cream 1/2 cup chicken broth 1/2 cup grated Parmesan cheese chopped fresh parsley Method: Using mallet, lightly pound chicken between sheets of plastic wrap to 1/2 inch thickness. Season chicken with salt and pepper. Melt butter in large skillet over medium m chicken; boil until til livers loads french baguette bread sliced 3/4-1 thick toasted loaves lobster local local optional lobster lobsters Add sugar and shortening to hot water, stir til sugar is dissolved, and allow to cool until barely warm. Sift remaining dry ingredients into a large mixing bowl, and gradually stir in sugar mixture. Mix well and gradually draw dough together with your hands. It should be soft, but not sticky. On a floured board, knead dough about 5-8 minutes, or til smooth and elastic. Return to bowl, cover with damp cloth and let rise at least 1 hour.Mix together sugar, soy sauce, oyster sauce, chicken stock, sesame oil, black pepper and red food colouring. Set aside. Stir-fry the pork, ginger, and spring onions in the vegetable oil for 2 min. Pour in the seasoning mixture and stir for another minute. Stir the cornstarch into the water and pour into wok. Continue to cook, stirring, until the sauce is like thick custard. Remove from heat. Knead the Silver Loaves dough for 3 minutes. Cover and let sit 10 minutes. Divide into 24 pieces and cover again with the cloth. Pat each piece of do 1228c inaka@tdl.comd 45 mins.e 20 mins.f Mediumg Highm Recipe: Steamed Dumplings Ingredients: (dough for outside of dumpling) 1 3/4 cups hot water 3 T. sugar 2 T. vegetable shortening or oil 6 cups all-purpose (plain) flour 2 T. baking powder 1/2 tsp. salt Makes 24 buns 1 T. sugar 1 1/2 T. soy sauce 1 T. oyster sauce 1/2 cup chicken stock 1 tsp. sesame oil 1/4 tsp. ground black pepper 1 drop red food colouring (optional) 1 T. vegetable oil 3/4 lb. diced roast pork (recipe: 3 lbs. pork sirloin cut into 2 inch strips, marinated in: 2 rinate 4-5 hrs in fridge; bake 1 hour at 325, brushing with honey three times; let cool 20 min. then dice for dumpling recipe) 1/2 inch piece fresh ginger, minced 1 large or 2 small spring onions, chopped 1 T. cornstarch 2 T. water 1 recipe Silver Loaves 1228c inaka@tdl.comd 45 mins.e 20 mins.f Mediumg Highm Steamed DumplingsB Breads & MuffinsC Manyin with the cloth. Pat each piece of do Using mallet, lightly pound chicken between sheets of plastic wrap to 1/2 inch thickness. Season chicken with salt and pepper. Melt butter in large skillet over medium-high heat. Add chicken to skillet and saute just until cooked through, about 3 minutes per side. Transfer chicken to platter, cover with foil and keep warm. Add vermouth, lemon juice, and lemon peel to skillet; boil 1 minute, scraping up browned bits. Add cream, broth and any juices accumulated from chicken; boil until B reduced to sauce consistency, about 8 minutes. Mix in 1/4 cup Parmesan. Season sauce with salt and pepper. Pour sauce around chicken. Sprinkle with 1/4 cup Parmesan and parsley and serve with egg noodles. French 1228m 12119k 0/0/1 DOoiling water. Cover and steam buns until done, about 20 minutes. Makes 1 dozen 1-1/4 cups water 1 Tbsp. cornstarch 3 cups all-purpose flour 1 Tbsp. baking powder 1/2 tsp salt 1/4 cup vegetable shortening or lard 1 tsp. white vinegar WaterK Chinese w2 Tbsp. Hoi sin sauce 1-1/2 Tbsp. oyster sauce 1-1/2 Tbsp. soy sauce 1/2 tsp. sesame oil 8 ounces Barbecured Pork 4 green onions 2 Tbsp. vegetable oil 2 tsps. grated pared fresh ginger root 1 clove garlic - crushed 1-1/4 cups water 1 Tbsp. cornstarch 3 cups all-purpose flour 1 Tbsp. baking powder 1/2 tsp salt 1/4 cup vegetable shortening or lard 1 tsp. white vinegar Water 1228c inaka@tdl.comd 25 mins.e 20 mins.f Mediumg Mediumm Steamed DumplingsB Breads & MuffinsC ManyD (dough for outside of dumpling) 1 3/4 cups hot water 3 T. sugar 2 T. vegetable shortening or oil 6 cups all-purpose (plain) flour 2 T. baking powder 1/2 tsp. salt oo steamer over b Savory Indian PancakesB Breads & MuffinsC 2 cups dry mung beans 3/4" cube of peeled, fresh ginger root. For every one cup of soaked beans, add: 1/2 cup water 1/2 tsp Spike or other vegetable-seasoned salt 1/2 tsp asafetida or 1 clove garlic 1/4 tsp baking soda 1/8 tsp cayenne 1/8 tsp black pepper Soak mung beans overnight to soften. The next day, mung beans must be ground, so drain the beans to prepare for grinder. Grinding can be done in a food processor or a blender. If in a food processor, do the whole batch of beans and multply the other ingredients by 4. If in a blender, do 1 cup of beans at a time with the amount of the other ingredients as listed _per_batch_. Whether in a blender or a food processsor, first drop chunk of ginger root in and allow it to get chopped up. A juice of 1 lemon 2 tblsp chopped parsley 3 cloves garlic crushed a 1228c inaka@cap.or.jpd 20 mins.e 15 mins.f Highg Highm Cut potatoes into 0.5 cm. thick slices. Cook in boiling water for 4 mins.(or cover with microwave wrap and cook with 2 tsp water on high 2 mins.) Drain carefully and pat dry with a kitchen towel. Heat oil and 40g butter in a heavy-based pan. Add enough potatoes to cover the base of pan and cook, shaking pan so potatoes do not stick. When brown, carefully remove form pan and repeat until all are browned and if necessary add a little oil and butter). Combine remaining butter, lemon rindB anad juice, parsley and garlic in a pan and heat until butter turns pale brown. Add potaotes and toss until well coated. Mixing oil and butter together prevents the butter from burning and removes the oily taste. American` 4 large potatoes peeled 2 tblsp oil 60 g butter grated rind of 1 lemon juice of 1 lemon 2 tblsp chopped parsley 3 cloves garlic crushed 1228c inaka@tdl.comd 20 mins.e 15 mins.f Highg Highm 1228c inaka@tdl.comd 20 mins.e 10 mins.f Highg Highm Recipe: Savory Indian Pancakes Ingredients: 2 cups dry mung beans 3/4" cube of peeled, fresh ginger root. For every one cup of soaked beans, add: 1/2 cup water 1/2 tsp Spike or other vegetable-seasoned salt 1/2 tsp asafetida or 1 clove garlic 1/4 tsp baking soda 1/8 tsp cayenne 1/8 tsp black pepper (Makes 18 to 20 pancakes) Method: Soak mung beans overnight to soften. The next day, mung beans must be ground, so drain the beans to prepare for grinder. Grinding tsp Spike or other vegetable-seasoned salt 1/2 tsp asafetida or 1 clove garlic 1/4 tsp baking soda 1/8 tsp cayenne 1/8 tsp black pepper (Makes 18 to 20 pancakes) Method: Soak mung beans overnight to soften. The next day, mung beans must be ground, so drain the beans to prepare for grinder. Grinding p dried parsley 1/4 tsp mustard powder 1/4 tsp garlic salt (or salt), or to taste a 1228c inaka@tdl.comd 10 mins.e Mediumm Recipe: Savory Salad & Chicken Breast Ingredients: Breast of roasted or boiled chicken 200 gr. 1\2 radicchio 4 leaves curly lettuce, 1 small bunch of rucola 4 tablespoons olive oil, 4 tablespoons balsamic vinegar, 4 teaspoons truffle pate' 16 white grapes. Method: Cut the various salad vegetables in a julienne, place in the center of the plate. Cut the breast of chicken into sticks, place over the salad. Peel and split the grapes, removing seeds, distribute over the salad. Mi the ba lsamic vinegar fist with salt to taste, then add the extravirgin olive oil, mix well with a fork or whisk to emulsify, fold in the truffle pate' and pour over the salads. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ 25 mins. 1 tablespoon unsalted butter 1 scallion, minced 1 cup all-purpose flour 1 tablespoon sugar 1 1/4 teaspoons baking powder 3/4 teaspoon salt 3 tablespoons vegetable shortening 1/3 cup milk inaka@tdl.com 20 mins.e 15 mins.f Highg Highm Recipe: Scallion Biscuits Ingredients: 1 tablespoon unsalted butter 1 scallion, minced 1 cup all-purpose flour 1 tablespoon sugar 1 1/4 teaspoons baking powder 3/4 teaspoon salt 3 tablespoons vegetable shortening 1/3 cup milk Method: Preheat oven to 450 In a small skillet or saucepan melt butter over moderate heat and cook scallion, seasoned with salt, until softened but not browned. In a bowl whisk together flour, sugar, baking powder, and salt. Blend in shortening with pastry ble allion butter. Bake biscuits 15 minutes, or until tops are golden, and serve warm. American American Mediumm Recipe: Savory Pumpkin Spread Ingredients: 1 Cup pumpkin puree 1/4 Cup water (or more) 1 Tbsp nutritional yeast 1/2 tsp marjoram 1/2 tsp dried parsley 1/4 tsp mustard powder 1/4 tsp garlic salt (or salt), or to taste Method: Mix all ingredients and serve. More water can be added for a thinner, "dipping" sauce. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka SBXoftware. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ pour over the salads. Italian` Breast of roasted or boiled chicken 200 gr. 1\2 radicchio 4 leaves curly lettuce, 1 small bunch of rucola 4 tablespoons olive oil, 4 tablespoons balsamic vinegar, 4 teaspoons truffle pate' 16 white grapes. a 1228c inaka@tdl.comd 15 mins.e 25 mins.f Mediums. dd soaked, drained mung beans and run machine till beans are fairly ground up (in a blender you can only do 1 cup at a time to avoid burning out the motor.) Add the next six ingredients and grind to a smooth, fluffy paste. The batter is now ready to be made into pancakes, which takes mastering a light touch on the spoon. Just remember --- practice makes perfect. Heat a non-stick skillet or griddle over a medium flame and pour 1/2 to 1 teaspoon of oil into the skillet or griddle. With a spoon, mix batter thoroughly (batter must be mixed before each pancake is poured because it separates very quickly) and scoop out 1/3 to 1/2 cup of batter. Pour batter into the middle of the skillet and place the rounded bottom of a broad spoon very lightly in the center of the batter. Then use a slow, gentle and continuous spiral motion to spread the batter outward with the back of the soup spoon untill the pancake is about 7" to 8" in diameter. If batter is sticking to the spoon and making holes in the pancake as you spread, you are either pressing too hard or you didn't begin pressing soon enough and the batter was semi-cooked before you attempted to spread it. Just try to spread with the spoon immediately and lighten the touch. Cover and cook for 2 minutes, or till the pancake turns a reddish-brown color. Remove cover and drizzle a tiny bit of oil over the pancake. Flip to cook on other side and cook uncovered till reddish spots begin appearing on the second side . Continue cooking all the batter in the same way. Thesse are delicious served plain with side dishes of vetables, chutneys and yogurt; or you may want to stuff the pancake by placing filling inside and folding it over to form a turnover shape. This recipe makes 18 to 20 pancakes. (Makes 18 to 20 pancakes) Indian is about 7" to 8" in diameter. If batter is sticking to the spoon and chilies cinnamon cumin mustard finely minced grated orange fresh ground pepper freshly grated ginger freshly ground black pepper garlic powder garlic garlic taste ground allspice ground black pepper taste medium a bagel with about a 1 to 1 1/2" hole a |nd an outer diameter of about 3". Let rise for 20 minutes. Bring to boil 3 qts. water with 1 tablespoon sugar in it. Boil 4-5 bagels at a time for 4 minutes each, turning carefully. Dry on a paper towel. Mix the egg yolk with 1 tablespoon water, beat well, and brush the bagels with the mixture. Bake 20-30 minutes at 400oF (until brown). Don't expose to direct fire in the oven. says the vinegar treatment is the difference between a good packed brown sugarN sifted flour sugar water water all-purpose flour bread flour flour chicken frying flour graham cracker crumbs shredded cheddar cheese In a bowl whisk together flour, baking soda, and salt. In a blender or food processor blend milk, sour cream, egg, and 1/2 cup scallion until smooth. Add mixture to flour mixture and stir remaining 1/2 cup scallion until combined well. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and, working in 2 batches, drop batter by tablespoonfuls into skillet. Spread batter into cakes about 2 inches in diameter and cook 2 to 3 minutes on each side, or untiB l golden. Transfer griddlecakes as cooked with a metal spatula to a heatproof plate and keep warm. Makes about 8 griddlecakes, serving 2 as a side dish. Makes about 8 griddlecakes American te quarters on baking sheet and brush each with some scallion butter. Bake biscuits 15 minutes, or until tops are golden, and serve warm. world world championship chili yankee yankee noodle dandies yeast yogurt yogurt dressing yucatan yucatan yum-yum wings wings wings wings wings wings wings wings casserole appetizers dried bunch green onions yellow white onion chopped vanilla cream pound fresh dried noodles 1/4 cup all-purpose flour 1/4 teaspoon baking soda 1/2 teaspoon salt 2 tablespoon milk 2 tablespoons sour cream 1 large egg, beaten lightly 1 cup chopped scallion greens (about 6) 2 tablespoons vegetable oil Makes about 8 griddlecakesa 1228c inaka@tdl.comd 20 mins.e 5 mins.f Highg Highm Recipe: Scallion Griddlecakes Ingredients: 1/4 cup all-purpose flour 1/4 teaspoon baking soda 1/2 teaspoon salt 2 tablespoon milk 2 tablespoons sour cream 1 large egg, beaten lightly 1 cup chopped scallion greens (about 6) 2 tablespoons vegetable oil Makes about 8 griddlecakes Method: In a bowl whisk together flour, baking soda, and salt. In a blender or food processor blend milk, sour cream, egg, and 1/2 cup scallion until smooth. Add mixture to flour mixture and stir remaining 1/2 cu , or untiB l golden. Transfer griddlecakes as cooked with a metal spatula to a heatproof plate and keep warm. Makes about 8 griddlecakes, serving 2 as a side dish. minute shallot shallot chopped shallot finely chopped sheet pepperidge frozen pastry slice fresh ginger slice medium onion sliced green pepper sliced onion green pepper sliced onion sliced orange sliced scallion onion stalk celery small bundle konbu dried rolled small sliced almonds small bottle ginger chilled small bunch basil small bunch fresh basil small bunch rucola small bunch rucola small cabbage small smoked salmon small green chiles small green chilies optional small salmon-7 small carrot finely grated small chopped onion small clove garlic minced small cucumber sliced small pickle chopped small glass olive 25 mins.e 45 mins.f Mediumg Mediumm Recipe: Scalloped Potatoes Ingredients: 3 tblsp olive oil 2 onions, finely chopped 750 g tomatoes, chopped 2-3 cloves garlic, chopped 1 tsp chopped fresh basil 1 tsp chopped fresh thyme 1 tblsp chopped parsley 1 Kg potatoes, finely sliced 2 tblsp grated cheese salt & pepper to taste Method: Heat one tablespoon of the oil and fry the onions until soft, then add the tomatoes and heat through. Combine the garlic and herbs with salt and pepper to taste and one tablespoon of the oil. Lig t aside. (I don't do this, since I buy the smaller ones) Melt butter in oil in a wide frying pan over med-high heat. Add bell peppers, garlic, and crushed red pepper, then cook, stirring , for 1 minute. Lift out bes, finely chopped 750 g tomatoes, chopped 2-3 cloves garlic, chopped 1 tsp chopped fresh basil 1 tsp chopped fresh thyme 1 tblsp chopped parsley 1 Kg potatoes, finely sliced 2 tblsp grated cheese salt & pepper to taste a 1228c inaka@cap.or.jp Heat one tablespoon of the oil and fry the onions until soft, then add the tomatoes and heat through. Combine the garlic and herbs with salt and pepper to taste and one tablespoon of the oil. Lightly grease a baking dish and spread over one third of the tomato mixture. Cover with half the potato, arranged in overlapping slices. Layer the remaining tomato mixture, garlic mixture and potatoes, finishing with a layer of tomato. Sprinkle with the cheese and remaining oil. Bake in an ovenB preheated to 200 deg C (400 deg F) for 45 minutes or until the potatoes are tender. VARIATION: If serving as an accompaniment to lamb, omit basil and substitute rosemary. American` 3 tblsp olive oil 2 onions, finely chopped 750 g tomatoes, chopped 2-3 cloves garlic, chopped 1 tsp chopped fresh basil 1 tsp chopped fresh thyme 1 tblsp chopped parsley 1 Kg potatoes, finely sliced 2 tblsp grated cheese salt & pepper to taste 1228c inaka@tdl.com black peppercorns crushedV blackberry vinegar sprouts black pepper black peppercorns crushedV blackberry vinegar boiling water bottled sauce tabasco bread crumbs brown sugar brown sugar tablespoons ketchup brown sugar lemon juice butter butter stick butter melted butter margarine buttermilk butterpastry calvados caraway seeds catsup mustard chicken broth chicken seafood broth chili powder onion powder chilled solid vegetable shortening pieces chinese preserved pickled cabbage chopped drained sauerkraut chopped celantro sauce Core the peppers and cut into thin rings. Fry in the oil and salt for 1 minute. Add 2 tablespoons water, bring to the boil, cover and simmer for 2 minutes. Drain. Chop the ginger finely, fry both scallops and ginger in oil for 1 minute. Add the sugar and sherry. Mix the cornstarch to a smooth paste with the soy sauce and add to the pan. Heat gently, stirring until slightly thickend. Add the peppers and cook for 1 minute. Chinese` 1 lb scallops 3 red peppers 1 tblsp oil 1 tsp salt 1 oz fresh ginger 2 tblsp oil pinch of brown sugar 2 tsp sherry 1 tsp cornstarch 2 tsp soy sauce 1228c inaka@tdl.comd 10 mins.e 5 mins.f Mediumg Mediumm Scampi RockefellerB SeafoodC 1/2 pound large uncooked shrimp, shelled, deveined 1 tablespoon olive oil 6 large garlic cloves, chopped 1 bunch green onions, chopped 1/2 10-ounce package ready-to use fresh spinach leaves, stemmed if desired Sun Dried Tomato PestoB SaucesC ManyD 1 cup drained oil-packed sun dried tomatoes (about 6 ounces) 1/2 cup grated Parmesan cheese 1/2 cup chopped fresh basil 1/4 cup pine nuts, toasted 6 cloves garlic, minced 3/4 cup olive oil (use some from the tomatoes jar) Combine tomatoes, Parmesan, basil, pine nuts, and garlic in processor. With machine running, gradually add oil until smooth paste forms. Add salt and pepper to taste. Italiann cheese 1/2 cup chopped fresh basil 1/4 cup pine nuts, toasted 6 cloves garlic, minced 3/4 cup olive oil (use some from the tomatoes jar) Combine tomatoes, Parmesan, basil, pine nuts, and garlic in processor. With machine running, gradually add oil until smooth paste forms. Add salt and pepper to taste. Italian ter 3 hours, turn the tomatoes over and press flat with your hand or a spatula. Continue to dry, turning the tomato ll peppers with slotted spoon and keep warm. Add broth and lemon juice to pan and bring to boil. Add scallops, cover and cook until scallops are opaque throughout(2-3 minutes) Remove from heat and lift out scallops and add to bell peppers. Add cooked pasta to pan mixing lightly with 2 forks untill pasta is hot. Transfer pasta a sauce to a warm serving dish, then top with parsley, scallops and peppers mixture and lemon peel. Mix lightly and season with salt and pepper. 2 cloves garlic, minced or pressed 1/4-1/2 tsp crushed red pepper 1/4 cup regular strength chicken broth 1/4 cup finely chopped parsley salt and pepperK Italian out bepper, then cook, stirring , for 1 minute. Lift out be 7floz 7floz 200ml extra virgin olive olive Preheat oven to 450 F. Lightly oil 9-inch glass pie plate. Arrange shrimp in prepared plate. Season shrimp lightly with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add garlic and green onions and saut until softened, about 2 minutes. Add spinach to skillet. Cover and cook until spinach is tender and wilted, stirring occasionally, about 4 minutes. Mix in basil, cheese, hot pepper sauce and vinegar. Season with salt and pepper. Remove from heat; mix in Pernod. BnSpoon spinach mixture evenly over shrimp. Bake until shrimp are just cooked through, approximately 8 minutes. 1 bunch basil leaves, coarsely chopped 2 tablespoons grated Romano cheese 1/2 teaspoon hot pepper sauce (such ass Tabasco) 1/2 teaspoon (or more) white wine vinegar 3 tablespoons Pernod or other anise-flavored liqueurK American -ounce package ready-to use fresh spinach leaves, stemmed if desired 0/0/1 CKEFELLERB Seafood |nd an outer diameter of about 3". Let rise for 20 minutes. Bring to boil 3 qts. water with 1 tablespoon sugar in it. Boil 4-5 bagels at a time for 4 minutes each, turning carefully. Dry on a paper towel. Mix the egg yolk with 1 tablespoon water, beat well, and brush the bagels with the mixture. Bake 20-30 minutes at 400oF (until brown). Don't expose to direct fire in the oven. Jewish` 2 pkg. active dry yeast (regular--not fast acting) 2 cups warm water 3 tablespoon sugar 3 teaspoon salt 2 eggs 1 egg yolk 6 cups flour 1 to 1 1/2 teaspoon dry onion flakes (optional) 1228c inaka@tdl.comd 1 hr & 15 mins.e 30 mins.f Sushi Rice (Shari Rice)B RiceC 3 cups short-grain white rice 3 1/2 cups water 1 small(3") bundle of konbu(dried rolled kelp) seasoning: 1/3 cup rice wine vinegar 1 1/2 Tbsp. sugar 1 tsp. salt 1228c inaka@tdl.comd 25 mins.e 15 mins.f Mediumg Mediumm Recipe: Scallops & Red Pepper Ingredients: 1 lemon 12 oz dry linguine (i used fresh) 1 lb scallops, rinsed and drained 1/4 cup butter 1/4 cup olive oil 3 large red bell peppers, seeded and cut into this slivers 2 cloves garlic, minced or pressed 1/4-1/2 tsp crushed red pepper 1/4 cup regular strength chicken broth 1/4 cup finely chopped parsley salt and pepper Method: Using a zester, cut peel from lemon in fine shred. Set aside Squeeze juice from lemon - you need 1/4 cup. Set aside ge red bell peppers, seeded and cut into this slivers 2 cloves garlic, minced or pressed 1/4-1/2 tsp crushed red pepper 1/4 cup regular strength chicken broth 1/4 cup finely chopped parsley salt and pepper Method: Using a zester, cut peel from lemon in fine shred. Set aside Squeeze juice from lemon - you need 1/4 cup. Set aside ounces white bread crumbs ounces cheese crumbled ounces ginger white bread crumbs ounces ginger ounces coffee ounces mozzarella shredded ounces coffee ounces orange juice ounces sauted onionsw ounces sliced corned finely chopped ounces wisconsin colby cheesew all-purpose flour bamboo shoots sprouts bread flour mushrooms drained clear honey cream cheese dried noodles medium fresh mushrooms frozen green ground almonds icing sugar grain medium oatmeal mixed dried fruit peeled shrimp raisins scallions self-raising flour shelled walnuts chicken shoulder sirloin ground coarse skirt steak tomatoes peeled seeded chopped baking potatoes peeled equal chunks butter chicken drummettes favorite chicken drummettes chicken drummettes chicken drummettes Wisk (with wire wisk) all ingredience (starting with eggs) together until very smooth (no lumps). The mixture should have the consistency of heavy cream. Add about a table spoon each of butter/oil to a largish fry pan and let melt/heat up. About medium/high. If you don't have a large fry pan you may have to make two batches. By large, I mean about 10-12 inches across. Here is where it gets hard to describe... Pour mixture in all at once. As the sides start to set, push the set part s into the center so that more of the liquid pours into the "canal" and has a chance to set also. Cut/Push "openings" into the batter to expose pan surface and swish the liguid into that so it can set. etc.... When most of it has set and there is only a very little liquid left (it should still be a "whole" piece the size of the pan at this point) I cut it into four and flip each section over. I then wait a few seconds and then start cutting up everything so that it resembles scrambled e AqMustard-Dill Sauce 1/4cup Dijon mustard 3 tbs sugar 2 tbs vinegar 1 tsp dry mustard 1/3 cup oil 3 tbs chopped oil Scandinavia` 1 (2-pound) piece salmon 3 tbs salt 3 tbs sugar 1 tbs crushed peppercorns 1/2 bunch dill Mustard-Dill Sauce Mustard-Dill Sauce 1/4cup Dijon mustard 3 tbs sugar 2 tbs vinegar 1 tsp dry mustard 1/3 cup oil 3 tbs chopped oila 1228c inaka@tdl.comd Overnighte 15 mins.f Recipe: Scandia's Gravad Lox Ingredients: 1 (2-pound) piece salmon 3 tbs salt 3 tbs sugar 1 tbs crushed peppercorns 1/2 bunch dill Mustard-Dill Sauce Mustard-Dill Sauce 1/4cup Dijon mustard 3 tbs sugar 2 tbs vinegar 1 tsp dry mustard 1/3 cup oil 3 tbs chopped oil Method: Thaw salmon if frozen. Cut salmon in halves lengthwise. Remove bones. ombine salt, sugar, and peppercorns. Rub half spice mixture of 1 salmon half and place fish, skin side down, in baking dish. Spread dill over. Ru Thaw salmon if frozen. Cut salmon in halves lengthwise. Remove bones. ombine salt, sugar, and peppercorns. Rub half spice mixture of 1 salmon half and place fish, skin side down, in baking dish. Spread dill over. Rub other half of salmon with remaining spice mixture and place, skin side up, on first salmon half. Cover with foil. Place plate on top of fish and weight on top of plate. Refrigerate 48 hours. Turn fish over every 12 hours, separating fillets slightly Mustard dill sauce kbine mustard, sugar, vinegar, and dry mustard. Slowly beat in oil until thick. Stir in dill. Chill. Makes 3/4 cup. to baste with pan liquid. When ready to serve, scrape away dill and seasonings. Place fillets, skin side down, on cutting board. Cut salmon diagonally in thin slices away from skin. Serve cold with Mustard--Dill sauce. Makes 24 appetizer servings. really recipe recipes recipe annual grated grated mixed grated parmesan cheese 8 oz. egg noodles, cooked and drained 1/2 pound cooked ham, diced 1 cup cottage cheese 1 cup sour cream 2 eggs 1 teaspoon Worcestershire sauce pepper 1/2 cup Parmesan cheese Preheat oven to 350. Combine all ingredients except Parmesan cheese. Spoon into a lightly greased 2-quart casserole. Sprinkle Parmesan cheese on top and bake 25 minutes. Austrian` 8 oz. egg noodles, cooked and drained 1/2 pound cooked ham, diced 1 cup cottage cheese 1 cup sour cream 2 eggs 1 teaspoon Worcestershire sauce pepper 1/2 cup Parmesan cheese 1228c inaka@tdl.comd 20 mins.e 25 mins.f Mediumg Highm SchmarrnB DessertsC 8D|3 large eggs 1/4 cup milk (actually, a 1/3 cup might be better) 1/4 cup flour salt & pepper to taste. Maple Syrup to drown SchinkenfleckerlB PastaC Heat oven to 450 degrees. In medium size bowl combine hot sauce, butter and lemon juice, mixing thoroughly. Dip chicken in mixture until thoroughly coated and place on baking pan. Bake chicken for 15 minutes.Drain off excess oil, re-dip chicken, place on baking pan and sprinkle with paprika. Bake chicken for another 15 minutes Drain off excess oil, re-dip chicken, place on baking pan and sprinkle the opposite side with paprika. Bake chicken for another 15 minutes, transfer to platter and sB erve, Chicken` 2 1/2 pounds wings, trimmed and separated 1 1/2 cups Tabasco, or other hot sauce 1/2 tablespoon melted butter or margarine 1/4 tablespoon lemon juice 4 tablespoons paprika 1228c inaka@tdl.comd 25 mins.e 45 mins.f Mediumg Mediumm SchinkenfleckerlB PastaC Black Forest Cherry CakeB CakesC 6 Eggs, Large 1 c Sugar 1 t Vanilla Extract 4 oz Unsweetened BakingChocolate* 1 c Flour, Sifted 1/4 c Sugar 1/3 c Water 2 T Kirsch k it for a while. Don't be afraid of over cooking it. I never have so far. You want it "browned" somewhat. I eat it with maple surrup poured over top but have had it with jam mixed in. Anything sweet would do, I imagine. German`}3 large eggs 1/4 cup milk (actually, a 1/3 cup might be better) 1/4 cup flour salt & pepper to taste. Maple Syrup to drown a 1228c inaka@cap.or.jpd 20 mins.e 25 mins.f Highg Highm Black Forest Cherry CakeB CakesC 6 Eggs, Large 1 c Sugar 1 t Vanilla Extract 4 oz Unsweetened BakingChocolate* 1 c Flour, Sifted 1/4 c Sugar 1/3 c Water 2 T Kirsch t) I cut it into four and flip each section over. I then wait a few seconds and then start cutting up everything so that it resembles scrambled e 2 1/2 pounds all purpose flour 2 cups sugar 3 1/2 tablespoons baking powder 2 cups cold butter (cut into 1/2" bits) Mix by hand until crumbly. Mix in just until it holds together, but still is a little bit crumbly. Place on a floured board, flour the top and pat it down to about 3/4"...Cut out & bake at 350 degrees until golden brown, butter lightly and serve warm. Gg1 tablespoon orange zest 1 tablespoon lemon zest 3 cups of raisins 3 cups currants 3 cups cream 12 eggsK British` 2 1/2 pounds all purpose flour 2 cups sugar 3 1/2 tablespoons baking powder 2 cups cold butter (cut into 1/2" bits) Mix by hand until crumbly. 1 tablespoon orange zest 1 tablespoon lemon zest 3 cups of raisins 3 cups currants 3 cups cream 12 eggsa inaka@tdl.com 25 mins.e 25 mins.f Highg Highm Scones IIIB Breads & MuffinsC Manyes IIB Breads & MuffinsC teasp teasp thyme teaspoon allspice teaspoon almond extract teaspoon baking teaspoon basil teaspoon black pepperC teaspoon cayenne teaspoon cayenne pepper teaspoon cayenne pepper taste teaspoon celery teaspoon celery teaspoon cream tartar teaspoon crushed dried peppers dried peppers tablespoons tablesps tabminced tabls . Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time. 4FILLING : 1 1/2 c Confectioners' Sugar 1/3 c Butter, Unsalted 1 Egg Yolk, Large 2 T Kirsch Liqueur TOPPING: 2 c Sour Cherries, Canned, Drain 2 T Confectioners' Sugar 1 c Cream; Heavy, Whipped 8 oz Semisweet Chocolate Bar (1) * There should be 4 squares of chocolate and it should be melted. German atted dry, drop cherries evenly over cream handful fresh chopped parsley handful dried peppers cooked iceberg lettuce bite-size cabbage garlic garlic coarsely chopped heaped tbs/20g roasted peanuts hopped boiled fresh tender leaves piece ginger piece ginger piece ginger jalape serrano chile seeds removed chopped jalapeno chile minced jalapeno pepper halved seeded minced chile minced jalapeno chile minced ggs. The goal is to have small, thick (1/4 inch?), bite sized pieces when you're done. (The best tool for this is a stiff spatula/egg flipper :-) After its cut up, stir and cook it for a while. Don't be afraid of over cooking it. I never have so far. You want it "browned" somewhat. I eat it with maple surrup poured over top but have had it with jam mixed in. Anything sweet would do, I imagine. German`}3 large eggs 1/4 cup milk (actually, a 1/3 cup might be better) 1/4 cup flour salt & pepper to taste. Maple Syrup to drown 1228c inaka@tdl.comd 20 mins.e 25 mins.f Highg Highm swish the liguid into that so it can set. etc.... When most of it has set and there is only a very little liquid left (it should still be a "whole" piece the size of the pan at this point) I cut it into four and flip each section over. I then wait a few seconds and then start cutting up everything so that it resembles scrambled e 2 1/4 cups flour 1 teaspoon baking powder 1/4 teaspoon baking soda 2 1/2 tablespoons unsalted butter 1/4 cup sugar 1 cup buttermilk (USE DRY MEASURING CUP) Preheat oven to 450. Sift flour, baking powder, and baking soda into a large bowl. Use a pastry blender to cut in butter until mixture resembles coarse crumbs. Mix in sugar and buttermilk to make a smooth soft dough. Place dough on lightly floured surface and knead lightly. Roll out dough until 3/4 inch thick. Cut into 10 circle or wedges. Arrange on greased cookie sheets; brush tops with milk. Bake 15 to 20 minutes. British` 2 1/4 cups flour 1 teaspoon baking powder 1/4 teaspoon baking soda 2 1/2 tablespoons unsalted butter 1/4 cup sugar 1 cup buttermilk (USE DRY MEASURING CUP) inaka@tdl.com 30 mins.e 20 mins.f Highg Highm A Scones IIB Breads & MuffinsC Baked Pork ChopsB PorkC 6 Pork Chops 1 Garlic Clove, Minced 1 t Caraway Seeds, Crushed 2 t Hungarian Paprika, Mild * 1/2 t Salt Pepper, As Desired 1 c White Wine, Dry 1 c Sour Cream (Optional) * Use only Hungarian mild Paprika. ch Liqueur TOPPING: 2 c Sour Cherries, Canned, Drain 2 T Confectioners' Sugar 1 c Cream; Heavy, Whipped 8 oz Semisweet Chocolate Bar (1) * There should be 4 squares of chocolate and it should be melted. inaka@cap.or.jp 30 mins.e 25 mins.f Highg Highm Baked Pork ChopsB PorkC 6 Pork Chops 1 Garlic Clove, Minced 1 t Caraway Seeds, Crushed 2 t Hungarian Paprika, Mild * 1/2 t Salt Pepper, As Desired 1 c White Wine, Dry 1 c Sour Cream (Optional) * Use only Hungarian mild Paprika. om temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Ch Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream scones scones scones seafood seafood fantasia seafood stuffed potatoes semmelknodel sesame sesame chicken setchouan setchouan glazed chicken wings seven seven seven seven flavor chicken beach shangai shangai shareware shari shaved shellfish shellfish shellfish shellfish shashlyk shaved shellfish 3 lb leg or shoulder of lamb 1 tsp salt 1 tblsp sherry 2 cloves garlic, crushed 1 oz fresh ginger, shredded or 1 tsp ground ginger 1/3 cup oil 1 litre stock 1 tblsp cornstarch 1228c inaka@tdl.comd 1 Houre 3 hrsf Highg Highm Recipe: Spiced Whole Lamb Ingredients: 3 lb leg or shoulder of lamb 1 tsp salt 1 tblsp sherry 2 cloves garlic, crushed 1 oz fresh ginger, shredded or 1 tsp ground ginger 1/3 cup oil 1 litre stock 1 tblsp cornstarch Method: Wipe the meat and rup salt into the skin. Put in a pan with cold water to cover, bring to the boil, remove the scum, cover and simmer for 20 minutes. Drain off the liquid. Mix the soy sauce and the sherry with the garlic and ginger and rub into the lamb, leave for 1 beans in a blender or food processor. Add rest, puree until smooth.. Chill before serving. For a great smokey tasting dip, use chipotle(s) instead of jalapenos! American 2 1/4 cups flour 1 teaspoon baking powder 1/4 teaspoon baking soda 2 1/2 tablespoons unsalted butter 1/4 cup sugar 1 cup buttermilk (USE DRY MEASURING CUP) Preheat oven to 450. Sift flour, baking powder, and baking soda into a large bowl. Use a pastry blender to cut in butter until mixture resembles coarse crumbs. Mix in sugar and buttermilk to make a smooth soft dough. Place dough on lightly floured surface and knead lightly. Roll out dough until 3/4 inch thick. Cut into 10 circle or wedges. Arrange on greased cookie sheets; brush tops with milk. Bake 15 to 20 minutes. British` 2 1/4 cups flour 1 teaspoon baking powder 1/4 teaspoon baking soda 2 1/2 tablespoons unsalted butter 1/4 cup sugar 1 cup buttermilk (USE DRY MEASURING CUP) inaka@tdl.com 20 mins.e 20 mins.f Highg Highm Seafood FantasiaB SeafoodC plain flour 8slices 8slices slices 8slices 8slices 8slices chicken salad salad fennel mushroom shaved parmesan salmonC salmon basel style salmon chowder salmon creole salmon croquettes tblsp basil tblsp oregano tblsp tblsp sugar medium onions yellow taste shoulder taste shoulder oulder shoulder white cornmeal raspberry filling whipping cream white cornmeal sugar thick coconut thinly sliced onion unstuffed purpose flour vegetable vinegar walnuts choppedN water water water chestnuts chopped whipping cream white flour white cream white flour white flour white flour white flour 25 mins.e 15 mins.f Mediumg Mediumm Recipe: Seafood Fantasia Ingredients: 4 Shrimp, peeled and deveined, tail on, size U-15 (Large) 1 oz. Sea Scallops (fresh is best, frozen will do) 1 oz. Bay Scallops (fresh is best, frozen will do) 1 oz. Fresh Lobster Meat (we use Maine, Florida lobster meat will do) 1 Clove Garlic, chopped 1 oz. Shallots, sliced 1 - 1.5 oz. Mushrooms, sliced 1 oz. Scallions, chopped 1 Tbsp Sun-dried Tomato, chopped 1 Tbsp Tomato Paste 1 oz. Dry White Wine 2 oz. Chicken Veloute' 1 Tbsp Olive Oil 2 Tbsp ld into mashed potatoes. Refill shells. Top with buttered bread crumbs. At this point, potatoes can be refrigerated for up to 3 days, tightly wrapped, or frozen for 1 month. Bake unfrozen at 350 for 25 minutes or frozen at 350 for 45 minutes. American 1228m SEAFOOD FANTASIAB SeafoodC n4 Shrimp, peeled and deveined, tail on, size U-15 (Large) 1 oz. Sea Scallops (fresh is best, frozen will do) 1 oz. Bay Scallops (fresh is best, frozen will do) 1 oz. Fresh Lobster Meat (we use Maine, Florida lobster meat will do) 1 Clove Garlic, chopped 1 oz. Shallots, sliced 1 - 1.5 oz. Mushrooms, sliced 1 oz. Scallions, chopped 1 Tbsp Sun-dried Tomato, chopped 1. Heat the olive oil in a saute' pan until it is very hot. Sear (saute') the shrimp, sea and bay scallops for a minute or two. Remove from pan. 2. Add to the pan the garlic, scallions, shallots, sun-dried tomato and mushrooms and saute' for a few minutes. 3. Add to pan the paprika, tomato paste, white wine and chicken veloute'. 4. Let mixture simmer for a minute, stirring occasionally. 5. Add back the shrimp and scallops and now the lobster meat. Add the butter, and season to taste with s 20 mins.e 20 mins.f Highg Highm Seafood FantasiaB SeafoodC tablespoon Combine lettuce & sprouts in a serving bowl. Arrange chicken slices on top. Mix together remaining ingredients, except sesame seeds. Pour sauce over chicken. Sprinkle seeds over everything. The way I did it: Exchange beansprouts for alphalpha sprouts. Slice raw chicken into strips. Fry anise seed (rather than anise pepper), spring onion, & ginger in oil. Add chicken. Add liquids. Dump onto salad. Sprinkle seeds. Gq 1 tablespoon chicken stock 1 teaspoon wine vinegar 1 teaspoon sugar 1 tablespoon sesame seedsK Chinese 1 small iceberg lettuce, shredded 1 cup boiled beansprouts 3 cups cooked, sliced chicken 2 teaspoon fresh ground anise pepper 2 tablespoon spring onion, finely chopped 2 teaspoon ginger root, minced 2 tablespoon soy sauce 2 tablespoon sesame oil 1 tablespoon chicken stock 1 teaspoon wine vinegar 1 teaspoon sugar 1 tablespoon sesame seeds #APKaren Haigh Originally From: Spices and Natural Flavourings by Jennifer Mulherin 15 mins.e 15 mins.f Recipe: Sesame Chicken Ingredients: 1 small iceberg lettuce, shredded 1 cup boiled beansprouts 3 cups cooked, sliced chicken 2 teaspoon fresh ground anise pepper 2 tablespoon spring onion, finely chopped 2 teaspoon ginger root, minced 2 tablespoon soy sauce 2 tablespoon sesame oil 1 tablespoon chicken stock 1 teaspoon wine vinegar 1 teaspoon sugar 1 tablespoon sesame seeds Method: Combine lettuce & sprouts in a serving bow uan pepper corns crushed chiliK Chinese` Chicken wings Marinade: 1 tabs soy 1 tabs rice wine dash of white pepper Tiny bit ginger 3,4 small chili peppers sauce: 2 tabs brown sugar 1/2 cup chicken broth 1-2 tabs rice wine 1-2 tabs soy sauce green onion slices sechouan pepper corns crushed chilia 1228c Yan can cookd 45 mins. 6 medium baking potatoes 6 slices bacon, cut in small pieces 1/3 cup minced onion 1/3 cup milk 1egg, beaten 1/4 teaspoon sweet paprika 2 tablespoons butter 1 cup chopped clams (1-6 1/2 OZ. can) buttered bread crumbs inaka@tdl.com 20 mins.e 25 mins.f Highg Highm Recipe: Seafood Stuffed Potatoes Ingredients: 6 medium baking potatoes 6 slices bacon, cut in small pieces 1/3 cup minced onion 1/3 cup milk 1egg, beaten 1/4 teaspoon sweet paprika 2 tablespoons butter 1 cup chopped clams (1-6 1/2 OZ. can) buttered bread crumbs Method: Bake potatoes, remove from oven and split lengthwise into halves. Scoop out potatoes and mash with milk, egg, paprika, and butter. Fry bacon until soft, add onion, cook until bacon is crisp. Add clams and saute one minu American hicken Veloute' 1 Tbsp Olive Oil 2 Tbsp Butter, unsalted, cold Salt and Pepper alt, pepper and basil. Stir mixture a little to blend colors and ingredients, but not hard enough to break up scallops or lobster meat. 6. Serve over cooked angel hair or fettuccini pasta. 1 Tbsp Tomato Paste 1 oz. Dry White Wine 2 oz. Chicken Veloute' 1 Tbsp Olive Oil 2 Tbsp Butter, unsalted, cold Salt and Pepper to taste Dash Paprika Fresh Basil to tasteK Italian 4 Shrimp, peeled and deveined, tail on, size U-15 (Large) 1 oz. Sea Scallops (fresh is best, frozen will do) 1 oz. Bay Scallops (fresh is best, frozen will do) 1 oz. Fresh Lobster Meat (we use Maine, Florida lobster meat will do) 1 Clove Garlic, chopped 1 oz. Shallots, sliced 1 - 1.5 oz. Mushrooms, sliced 1 oz. Scallions, chopped 1 Tbsp Sun-dried Tomato, chopped 1 Tbsp Tomato Paste 1 oz. Dry White Wine 2 oz. Chicken Veloute' 1 Tbsp Olive Oil 2 Tbsp Butter, unsalted, cold Salt and Pepper B*to taste Dash Paprika Fresh Basil to taste inaka@tdl.com ne lettuce & sprouts in a serving bowl. Arrange chicken slices on top. Mix together remaining ingredients, except sesame seeds. Pour sauce over chicken. Sprinkle seeds over everything. The way I did it: Exchange beansprouts for alphalpha sprouts. Slice raw chicken into strips. Fry anise seed (rather than anise pepper), spring onion, & ginger in oil. Add chicken. Add liquids. Dump onto salad. Sprinkle seeds. Gq 1 tablespoon chicken stock 1 teaspoon wine vinegar 1 teaspoon sugar 1 tablespoon sesame seedsK Chinese 1 small iceberg lettuce, shredded 1 cup boiled beansprouts 3 cups cooked, sliced chicken 2 teaspoon fresh ground anise pepper 2 tablespoon spring onion, finely chopped 2 teaspoon ginger root, minced 2 tablespoon soy sauce 2 tablespoon sesame oil 1 tablespoon chicken stock 1 teaspoon wine vinegar 1 teaspoon sugar 1 tablespoon sesame seeds Cream butter, and sugar gradually and cream together until light and fluffy. Work in flour and salt, using fingertips. Press evenly into greased 9" x 9" pan and prick with fork. Bake in slow oven 300 about 50 minutes. Cool slightly, then cut into square bars. Mmmmmm good!!! AmericanL 0`?1 Cup Butter 1/2 Cup Sugar 2 1/3 Cups Sifted Flour 1/4 t. Salt 1228c inaka@tdl.comd 25 mins.e 45 mins.f Mediumg Highm Recipe: Shortbread Cookies Ingredients: 1 Cup Butter 1/2 Cup Sugar 2 1/3 Cups Sifted Flour 1/4 t. Salt Method: Cream butter, and sugar gradually and cream together until light and fluffy. Work in flour and salt, using fingertips. Press evenly into greased 9" x 9" pan and prick with fork. Bake in slow oven 300 about 50 minutes. Cool slightly, then cut into square bars. Mmmmmm good!!! Additional Notes (if any): Recipe From: inaka@tdl.com ---------------------------------- tb Pepper, black 2 ts Salt 9 Casings, pork, soaked medium tomatoes sliced minced garlic cloves tomatoes sliced minced garlic cloves minced garlic cloves minced minced belly minced garlic 25 mins.f Mediumg Mediumm Recipe: Setchouan Glazed Chicken Wings Ingredients: Chicken wings Marinade: 1 tabs soy 1 tabs rice wine dash of white pepper Tiny bit ginger 3,4 small chili peppers sauce: 2 tabs brown sugar 1/2 cup chicken broth 1-2 tabs rice wine 1-2 tabs soy sauce green onion slices sechouan pepper corns crushed chili Method: Cut wings in half, remove tips. Marinate 1/2 hour. Heat wok with a little oil. put in ginger, chili peppers. Add chicken with marinade. Stir fry. Add sauce, cover and le t braise over low heat for 25 minutes. Additional Notes (if any): Recipe From: Yan can cook ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ peppers. Add chicken with marinade. Stir fry. Add sauce, cover and let braise over low heat for 25 minutes..inutes. Blend 2 tablespoons soy sauce and 1 tablespoon sesame oil with cornstarch; stir in chicken. Let stand 10 minutes. Break vermicelli in half and cook according to package directions, omitting salt; drain and keep warm in large mixing bowl. Dissolve sugar in remaining soy sauce, sesame oil and vinegar; set aside. Heat 2 tablespoons vegetable oil in hot wok or large skillet over high heat. Add chicken and stir fry 3 minutes, remove. Heat remaining vegetable oil in same pan. Add carrot anB d snow peas;stir fry 1 minutes. Add remaining 3 ingredients and stir fry 1 minute longer. Stir in chicken and vinegar mixture. Pour over vermicelli and toss together to combine. 2 medium carrots, chopped 1/2 lb fresh snow peas, trimmed and sliced 1 bunch sliced green onions 1 tablespoon minced fresh ginger root 1 teaspoon crushed red pepperK Chinese tblsp romano paste sauce teaspoon olive sesame yellow banana peppers chopped 1-2cm 1-2cm 1-2cm secret section sections belowP seed[ seedcrushed fresh steaks ultimate umekyu unaged unbaked unbeatenL urier unaged unbaked Sashlyk Grilled LambB LambC 2 pounds boneless shoulder or leg of lamb, cut into 1-inch cubes 2 cups pomegranate juice 1/4 cup olive oil 1 teaspoon salt Freshly ground black pepper to taste 1 bay leaf, crushed 1 teaspoon crushed thyme 2 cloves garlic, crushed Plum sauce (recipe below)baking pan. Save marinade and sieve it. Boil it and use to season. Chill fish. Cut at an angle. Line up on lettuce leaves and pour over thickened left over marinade. Chinese` 1 pound firm white fish fillets marinade: 1 minced garlic minced ginger 3 tabs soy sauce dry sherry or rice wine 1 tabs brown sugar some 5 spice powder 1228c Yan can cookd 3 hrse 10 mins.f Sashlyk Grilled LambB LambC 2 pounds boneless shoulder or leg of lamb, cut into 1-inch cubes 2 cups pomegranate juice 1/4 cup olive oil 1 teaspoon salt Freshly ground black pepper to taste 1 bay leaf, crushed 1 teaspoon crushed thyme 2 cloves garlic, crushed Plum sauce (recipe below) Shanga FishB FishC 1 pound firm white fish fillets marinade: 1 minced garlic minced ginger 3 tabs soy sauce dry sherry or rice wine 1 tabs brown sugar some 5 spice powder Score the fish fillets. Marinate for 2 or 3 hours. Turn them around occasionnally. Bake on rack in baking pan. Save marinade and sieve it. Boil it and use to season. Chill fish. Cut at an angle. Line up on lettuce leaves and pour over thickened left over marinade. Chinese` 1 pound firm white fish fillets marinade: 1 minced garlic minced ginger 3 tabs soy sauce dry sherry or rice wine 1 tabs brown sugar some 5 spice powder 1228c Yan can cookd 3 hrse 10 mins.f of the ingredients into a highball glass almost filled with ice cubes. Stir well.K American`T1 ounce vodka 1 ounce peach schnapps 2 ounces orange juice 2 ounces cranberry juice a inaka@cap.or.jp 5 mins.e Nonef Noneg inaka@tdl.com 15 mins.e 10 mins.f Mediumg Mediumm Recipe: Seven Flavor Chicken Ingredients: 4 tablespoons soy sauce, divided 2 tablespoons sesame oil, divided 1 tablespoon cornstarch 2 boneless, skinless chicken breasts, cut into thin strips. 8 ounces uncooked vermicelli 1 tablespoon sugar 2 tablespoons distilled white vinegar 4 tablespoons vegetable oil, divided 2 medium carrots, chopped 1/2 lb fresh snow peas, trimmed and sliced 1 bunch sliced green onions 1 tablespoon minced fresh ginger root 1 teaspoon crushed red pepper Method: DS1 ounce vodka 1 ounce peach schnapps 2 ounces orange juice 2 ounces cranberry juiceF[Pour all of the ingredients into a highball glass almost filled with ice cubes. Stir well.K American`T1 ounce vodka 1 ounce peach schnapps 2 ounces orange juice 2 ounces cranberry juice a inaka@tdl.com 5 mins.e Nonef Noneg medium green peppers finely chopped medium onionss medium onions gingersnap cream medium potatoess medium potatoes peeled sliced medium potatoes washed pealed cubes minced garlic cloves mulato chiles cubes minced garlic cloves cubes minced garlic cloves minced garlic cloves cubes minced garlic cloves ground cooked ground ground hungarian sausage pepperoni italian sausage mushrooms mushrooms sliced mushrooms sliced mushrooms thinly sliced cubed potatoes cooked peeled diced potatoes quartered shrimp shelled deveined round longer version uncle ben's shrimp cleaned shelled skinless boneless chicken breast cubed smoked shanks large onion chopped smooked salmon chopped spaghetti lbbeef butter lemon butter lemon litre chicken broth water french bread onion chopped medium onion chopped boiling water kellogg's brown sugar loosely packed taste butter margarine buttermilk celery finely chopped chicken stock chopped tomatos chopped walnuts coconut unsweetened cooked prunes pitted small pieces chilled drained cream heavy whipped crunchy peanut butter dairy cream seedless raisinsN dried parsley cream heavy whipped cream heavy whipped cream heavy whipped cream heavy whipped Plum Sauce 3/4 pound fresh plums 6 tablespoons pomegranate juice 2 tablespoons lemon juice 3 cloves garlic 1 tablespoon cilantro, chopped 1 tablespoon fresh basil, chopped Salt and cayenne pepper, to taste Russian 2 pounds boneless shoulder or leg of lamb, cut into 1-inch cubes 2 cups pomegranate juice 1/4 cup olive oil 1 teaspoon salt Freshly ground black pepper to taste 1 bay leaf, crushed 1 teaspoon crushed thyme 2 cloves garlic, crushed Plum sauce (recipe below) Plum Sauce 3/4 pound fresh plums 6 tablespoons pomegranate juice 2 tablespoons lemon juice 3 cloves garlic 1 tablespoon cilantro, chopped 1 tablespoon fresh basil, chopped Salt and cayenne pepper, to taste inaka@tdl.com d Overnighte 20 mins.f Highg Highm Shortbread Cookies CookiesC ManyD>1 Cup Butter 1/2 Cup Sugar 2 1/3 Cups Sifted Flour 1/4 t. Salt 1) Cut meat in strips, mix in seasonings to coat evenly, chill. Grind with medium plate. 2) Stuff sausages in casings, tie at 4 1/2 inch intervals. VARIATIONS: a) omit garlic. dd 1 or 2 teaspoons red pepper flakes. dd 1 or 2 tablespoons fresh herbs as desired sley, sage, oregano, rosemary, thyme.) dd 1 tablespoon fennel seeds; (Shorty wouldn't but he t mind if you do.) dd 1/2 cup dry red wine before stuffing. Italian`f5 lb Pork, butt, 1/3 fat 1 tb Garlic, chopped 1 tb Pepper, black 2 ts Salt 9 Casings, pork, soaked inaka@tdl.com 30 mins.e Nonef Highg Highm A Shreaded Beets With Thick YogurtB AppetizersC cream@ 26-ounce@ 2ozs@ 2tsp@ water@ bread cubes@ flour@ bread flour@ tomato sauce@ rters whole boneless boobs@ boneless boobs@ boobs@ boneless boobs@ whole boneless boobs@ boobs@ rters whole boneless boobs@ rters whole boneless boobs@ boneless boobs@ whole boneless boobs@ The easiest way to juice the pomegranates is to carefully seed them and place the seeds into a food processor. Whiz them around for a couple of minutes, then thoroughly strain. Bottled pomegranate juice is also available in Middle Easters markets, but, of course, fresh is always better. Combine the pomegranate juice, oil, salt, pepper, bay, thyme and garlic. Marinate the lamb overnight in this mixture. The next day, place the meat on skewers (remembering to soak them in water if you're usi ic, crushed Plum sauce (recipe below) Plum Sauce 3/4 pound fresh plums 6 tablespoons pomegranate juice 2 tablespoons lemon juice 3 cloves garlic 1 tablespoon cilantro, chopped 1 tablespoon fresh basil, chopped Salt and cayenne pepper, to taste inaka@cap.or.jp d Overnighte 20 mins.f Highg Highm ng wooden or bamboo skewers), alternating each cube of meat with a slice of onion and/or eggplant. Grill the shashlyk over hot coals for 10 minutes. Serve with plum sauce, and with plov as a side dish Plum SaucePlace the plums in a saucepan, cover with water and bring to a boil. Reduce heat, and simmer until soft, about 6-8 minutes. Drain, then peel and pit the plums. In a bowl mash the plums and then stir in the remaining ingredients.Transfer to a saucepan, bring to a boil, then simmer fo Wr 20 minutes. Cool the sauce, then place in a covered container in the refrigerator overnight so that the flavors will combine. Serve at room temperature. I was lavishly complimented by my Russian dinner guests, who said that the only thing that wasn't authentically Russian about my shashlykwas that the meat I used was too high-quality ... bones boning bonnets boobs boston pounds linguine pounds medium shrimp about shelled desired devei pounds medium shrimp about shelled leaving tails intact pounds medium-size-red-skin potatoes pounds owen's spicy sausage links pounds russet potatoes peeled diced pounds salted peanuts heavy cream tomato juice strange quail cooked peeled quarts liters vinegar quarts chicken broth_ quarts cider vinegar[ quarts quarts regular-strength chicken broth celery chopped cloves garlic finely chopped cloves garlic finely chopped chicken broth -strength chicken broth broth cupstomato cuptomato Middle Eastern 2 cups plain low-fat yogurt, drained to 1 1/2 cups, see note 8 small beets 1 large clove garlic, crushed with a pinch of salt 2 tablespoons fresh, strained lemon juice Salt to taste Freshly ground pepper to taste Pinch of sugar, optional Sprigs of fresh mint for garnish inaka@tdl.com 25 mins.e 35minsf Mediumg Mediumm Recipe: Shreaded Beets With Thick Yogurt Ingredients: 2 cups plain low-fat yogurt, drained to 1 1/2 cups, see note 8 small beets 1 large clove garlic, crushed with a pinch of salt 2 tablespoons fresh, strained lemon juice Salt to taste Freshly ground pepper to taste Pinch of sugar, optional Sprigs of fresh mint for garnish Method: 1. Drain the yogurt to 1 1/2 cups. Cut off all but 1 inch of the beet stalks and leave the roots intact. Rinse the beets well but do not peel. Cook the beet f fresh mint just before serving. 2 cups plain low-fat yogurt, drained to 1 1/2 cups, see note 8 small beets 1 large clove garlic, crushed with a pinch of salt 2 tablespoons fresh, strained lemon juice Salt to taste Freshly ground pepper to taste Pinch of sugar, optional Sprigs of fresh mint for garnish 1. Drain the yogurt to 1 1/2 cups. Cut off all but 1 inch of the beet stalks and leave the roots intact. Rinse the beets well but do not peel. Cook the beets in boiling salted water until tender, 25 to 35 minutes. Drain, slip off the skins under cold running water, and cut away the root ends and stalks. Coarsely grate the beets, using the shredding disk of a food processor or the large holes of a hand grater. 2. Combine the garlic, lemon juice, salt and pepper in a medium bowl. Add the beB ets and yogurt and blend well. Taste and add a pinch of sugar if desired. Transfer to a serving dish, cover and refrigerate until well chilled, about 1 hour. Garnish with sprigs of fresh mint just before serving. baking basil brown sugar brown sugar honey chopped fresh marjoram--or chopped fresh oregano dried chopped fresh thyme dried cornstarch cumin curry powder drained capers dried mustard powder dried thyme yeast fresh double acting baking powder garlic powder ginger ground chile ground chili group allspice cinnamon honey honey brown sugar chili sauce lemon juice minced garlic minced parsley minced parsley chili sauce chili sauce mustard mustard powder olive pepper vinegar ps and serve. Mexican b9 5- to 6-inch corn tortillas, each cut into 6 wedges Nonstick vegetable oil spray 3 garlic cloves, unpeeled 1 tab cumin seeds 1 1/2 pounds uncooked medium shrimp, peeled, deveined 3 1/2 teasps finely grated lime peel 6 tablesps fresh lime juice 6 tablesps plain yogurt 6 tabs chopped fresh cilantro 2 1/2 teasps minced seeded serrano or jalape o chili Bon App February 1996 d Overnighte 1 Hourf Highg Highm A Shrimp & Chicken Spaghetti SauceB SaucesC _1/2 lb skinless, boneless chicken breast, cubed 1/2 lb raw shrimp, shelled & deveined 1 medium onion, diced 3 cloves garlic, minced 1 small green pepper, diced 1 small sweet red pepper, cut in strips 1 large (28oz) can whole italian plum tomatoes 1/2 tsp hot red pepper flakes (more or less ) 1/4 tsp salt oregano, marjoram & basil to taste (LOTS!) a chi Preheat oven to 325 F. Place tortilla wedges in single layer on 2 large baking sheets. Bake until crisp, turning once, about 30 minutes. Cool on baking sheet. Spray small baking dish with oil spray. Add garlic; cover with foil. Bake until tender, about 30 minutes. Cool slightly. Peel garlic; mash in small bowl. Heat small skillet over medium heat. Add cumin seeds; stir until fragrant, about 1 minute. Grind in spice grinder or in mortar with pestle. Add to garlic. Bring large pot of water t o boil. Add shrimp and lime peel and cook until shrimp are opaque, about 3 minutes. Drain shrimp and lime peel in fine strainer. Cool. Coarsely chop shrimp. Transfer shrimp and lime peel to bowl. (Tortillas, garlic mixture and shrimp can be made 1 day ahead. Store tortillas in airtight containers at room temperature. Chill garlic mixture and shrimp separately.) Add lime juice, yogurt, chopped cilantro, chili and garlic mixture to shrimp. Season with salt and pepper. Spoon atop tortilla chi 25 mins.e 30 mins.f Mediumg Mediumj<This is a thin sauce, don t expect it to cling to the pasta!m Recipe: Shrimp & Chicken Spaghetti Sauce Ingredients: 1/2 lb skinless, boneless chicken breast, cubed 1/2 lb raw shrimp, shelled & deveined 1 medium onion, diced 3 cloves garlic, minced 1 small green pepper, diced 1 small sweet red pepper, cut in strips 1 large (28oz) can whole italian plum tomatoes 1/2 tsp hot red pepper flakes (more or less ) 1/4 tsp salt oregano, marjoram & basil to taste (LOTS!) Method: Sautee chicken and vegetables until chicken is firm and onions are transluc ionally. Take vegetables out and put shrimp with juice in. Cook on high heat about 3 minutes until done (cut to test, should be opaque in center). Put vegetables back in pan, warm them up, add yogurt. Place mixture on flour tortillas, roll them up, and top with salsa. Mexican28 inaka@cap.or.jp raisins undiluted evaporated vegetable water white beans canned drained freshly grated horseradish all-purpose flour buttermilk~ coarsely chopped blanched almonds toasted lightly dried apricots firmly packed light brown sugar granulated sugar light cream half-and-half low-fat ricotta lukewarm waterf maple syrup olive low-fat ricotta Sautee chicken and vegetables until chicken is firm and onions are translucent. Crush tomatoes lightly in your hands (or food-processor if you're not a tactile cook) and add to chicken & veggies with their liquid. Simmer over low heat uncovered for 1/2 hour. Turn off heat, add the shrimp wait 10 minutes and serve over fettucini or spaghetti. The residual heat should cook the shrimp within 5 minutes, but give it 10 just to be sure. A dash of white wine when you add the shrimp is also niB Italian `1/2 lb skinless, boneless chicken breast, cubed 1/2 lb raw shrimp, shelled & deveined 1 medium onion, diced 3 cloves garlic, minced 1 small green pepper, diced 1 small sweet red pepper, cut in strips 1 large (28oz) can whole italian plum tomatoes 1/2 tsp hot red pepper flakes (more or less ) 1/4 tsp salt oregano, marjoram & basil to taste (LOTS!) inaka@tdl.com r, baking powder and salt in large bowl. Cut or rub in shortening until mixture resembles bread crumbs. Combine remaining 3/4 cup water and the vinegar. Mix water-vinegar into flour until dough sticks together. Shape dough into ball. Knead on lightly floured sur- face 6 or 8 times. Cover with plastic wrap and let stand 20 minutes. Uncover and knead 4 or 5 times. Divide dough into 12 equal portion. Shape each portion into smooth ball. 4. Roll each ball of dough on lightly floured s urface into a circle 5 to 6 inches in diameter. Brush around edges lightly with water. Spoon a heaping tablespoon of the pork mixture onto center of each circle. Carefully pinch edges together to seal dough around filling. Bring the two ends of dough over the seam and pinch together. 5. Cut waxed paper into twelve (5 inch) squares. Brush one side of paper lightly with oil. Place a bun, seam side down, on each square. 6. Place buns with paper in single layer in bamboo steamer over b tabasco sauce drops tabasco sauce taste tabascoae tabelspoons table tablepsoons tableside tablesponos tablespoonM Shrimp Fra DiavoloB SeafoodC 1 3/4 lb. (about 24) shelled and deveined uncooke jumbo shrimp, with tails left on 1/2 cup butter 1 9-oz. jar Tuscan peppers, finely chopped and drained 1 cup finely chopped green onions 1 tsp. garlic puree (Progresso) 1 cup Italian Style bread crumbs @Preheat oven to 500 F. Butterfly shrimp by slicing down length of undrside, almost to vein. In medium saucepan, melt butter. Add Tuscan peppers, green onions Spread 1 1/2 cups stuffing over bottom of 13 x 9 inch baking dish. Lay shrimp on flat surface with split side up. Spoon remaining stuffing into crevice of ea f undrside, almost to vein. In medium saucepan, melt butter. Add Tuscan peppers, green onions Spread 1 1/2 cups stuffing over bottom of 13 x 9 inch baking dish. Lay shrimp on flat surface with split side up. Spoon remaining stuffing into crevice of ea 1 pound shrimp, shelled 1 cup lightly packed chopped cilantro 1 clove garlic, pressed 1/3 cup lime juice 4-6 flour tortillas 1 Tbsp vegetable oil 2 green bell peppers, sliced 1 onion, sliced 1/2 cup plain non-fat yogurt green salsa (optional) 1228c inaka@tdl.comd 45 mins.e 5 mins.f Mediumg Mediumm Recipe: Shrimp Fajitas Ingredients: 1 pound shrimp, shelled 1 cup lightly packed chopped cilantro 1 clove garlic, pressed 1/3 cup lime juice 4-6 flour tortillas 1 Tbsp vegetable oil 2 green bell peppers, sliced 1 onion, sliced 1/2 cup plain non-fat yogurt green salsa (optional) Method: Marinate shrimp in lime juice with garlic and cilantro for 20 minutes at room temperature. Warm tortillas in foil in oven. Heat oil in skillet and saute bell peppers and onions for 10 minutes, stirring ixture on flour tortillas, roll them up, and top with salsa. Mexican large tomato paste large whole tomatoes chopped large carrot shreddedW large clove garlic crushed large clove garlic crushed pinch large clove garlic minced large large beaten lightly large large eggplantb large english cucumber peeled sliced paper large garlic clove large garlic clove crushed minced large garlic clove pressed large green onion 1-inch pieces large green onion finely chopped large green pepper finely diced large lettuce large cabbage large lettuce large mango pitted peeled 1/4-inch-wide strips pitted peeled 1/4-inch-wide strips large lettuce cabbage large lettuce onion chopped finely Shrimp With Romesco SauceB SeafoodC 2 tablespoons slivered almonds 1 thin slice French bread (about 4x3x1/4 inches) 1 large garlic clove 1 7-ounce jar roasted red peppers, drained 2 tablespoons olive oil 1 tablespoon Sherry wine vinegar or red wine vinegar 1/4 teaspoon cayenne pepper 16 cooked shrimp, peeled, deveined Stir almonds in heavy small skillet over medium heat until golden, about 3 minutes. Transfer almonds to processor. Place bread in same skillet and cook until lightly toasted, about 1 minute per side. Tear bread into pieces and add to processor. With machine running, drop garlic through feed tube and process until almonds and garlic are finely chopped. Add red peppers, oil, vinegar and cayenne pepper and process until mixture is consistency of thick mayonnaise, scraping down sides of bowl ore is consistency of thick mayonnaise, scraping down sides of bowl o nifico Mangia E Bevi Mavens oregano oyster sauce paprika pepper freshly groundD pickled radish powdered ginger teaspoons fresh minced ginger cayenne pepper saltfilling small capers drained icing sugar superfine sugar turmeric umeboshi paste vanilla vanilla little vanilla extract vegetable water white syrup white worcestershire sauce sherry mince garlic olive oyster sauce parsley flakes pickling spices tablespoon cayenne peppe plain yogurt water tblsp boiling water powder sugar powdered sugar quick-cooking barley quick-cooking rolled raisins vinegar salad sauce demi-glace seedless raspberry sherry shortening shortening shredded mozzarella sliced almonds slivered bamboo shoots snipped fresh chives cream beans sauce sugar sugar large tepid water toasted walnuts unsalted butter lnuts you're youngQ yukon zabaione zeste zeughauskeller zucchini zuccini zuerich Gy1/2 cup crabmeat 2 hard cooked eggs, chopped 2 tbs. parmesan cheese, divided 3 tbs. olive oil 1 14-oz. jar marinara sauceK Italian v1 3/4 lb. (about 24) shelled and deveined uncooke jumbo shrimp, with tails left on 1/2 cup butter 1 9-oz. jar Tuscan peppers, finely chopped and drained 1 cup finely chopped green onions 1 tsp. garlic puree (Progresso) 1 cup Italian Style bread crumbs 1/2 cup crabmeat 2 hard cooked eggs, chopped 2 tbs. parmesan cheese, divided 3 tbs. olive oil 1 14-oz. jar marinara sauce Magnifico Mangia E Bevi Mavens 30 mins.e 20 mins.f Highg Highm Shrimp in Garlic-Wine SauceB SeafoodC 2 lbs fresh shrimp, cleaned and deveined 1/4 cup olive oil 4 garlic cloves, finely chopped 1/2 cup packed freshly chopped parsley 1/2 cup dry white wine salt and pepper to taste ste a #A3(from the Sundays at Moosewood Restaurant cookbook) 1 cup drained oil-packed sun dried tomatoes (about 6 ounces) 1/2 cup grated Parmesan cheese 1/2 cup chopped fresh basil 1/4 cup pine nuts, toasted 6 cloves garlic, minced 3/4 cup olive oil (use some from the tomatoes jar) 1228c inaka@tdl.comd 15 mins.e Nonef Recipe: Sun Dried Tomato Pesto Ingredients: 1 cup drained oil-packed sun dried tomatoes (about 6 ounces) 1/2 cup grated Parmesan cheese 1/2 cup chopped fresh basil 1/4 cup pine nuts, toasted 6 cloves garlic, minced 3/4 cup olive oil (use some from the tomatoes jar) Method: Combine tomatoes, Parmesan, basil, pine nuts, and garlic in processor. With machine running, gradually add oil until smooth paste forms. Add salt and pepper to taste. Additional Notes (if any): Recipe From: inakaB @tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ nutmeg delicious maxwell mexicana mexicana dutton meyer miller minifie minnesota ingred creamy serves covered prevent mulherin murray myers nathalie nathalie dupree natural night norma north november november october october october magnifico mangia mavens manderain mangia march march baking powder banana all-purpose flour Combine all ingredients, except the shrimp. Season; pour over shrimp, tossing lightly. Chill for 2 hours. Serve on shredded lettuce.GR2 Green Onions with tops, minced 1 Celery heart, minced 2 C. Cleaned cooked shrimpK AmericanL 1/3 C. Salad Oil 2 T. Vinegar 2 T. Prepared Mustard 1 t. Paprika 2 Green Onions with tops, minced 1 Celery heart, minced 2 C. Cleaned cooked shrimpa 1228c inaka@tdl.comd 2 hrs & 30 mins.e Nonef Mediumg Mediumm Recipe: Shrimp New Orleans Ingredients: 1/3 C. Salad Oil 2 T. Vinegar 2 T. Prepared Mustard 1 t. Paprika 2 Green Onions with tops, minced 1 Celery heart, minced 2 C. Cleaned cooked shrimp Method: Combine all ingredients, except the shrimp. Season; pour over shrimp, tossing lightly. Chill for 2 hours. Serve on shredded lettuce. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka otes: Recipe From: inaka@tdl.com Shrimp In Orange Mustard SauceB SeafoodC 2DtShrimp Marinade: 1 tab soy 1 tab dry sherry or rice wine 1 teasp sesame oil 1 tabs cornstarch a tiny bit lime juiceF Remove shells from shrimp without removing tails. Deveine and butterfly. Marinate 6 or 7 minutes. Broil lined up on rack on cookie sheet. Never overcook. Mix ingredients for sauce. Serve shrimp with sauce.GTSauce: orange marmelade 3 tabs mustard 2 teasp Lime juice 2 tabs Soy sauce 1-2 tabsK Chinese` Shrimp Marinade: 1 tab soy 1 tab dry sherry or rice wine 1 teasp sesame oil 1 tabs cornstarch a tiny bit lime juice Sauce: orange marmelade 3 tabs mustard 2 teasp Lime juice 2 tabs Soy sauce 1-2 tabsa 1228 shrimp with sauce.GTSauce: orange marmelade 3 tabs mustard 2 teasp Lime juice 2 tabs Soy sauce 1-2 tabsK Chinese` Shrimp Marinade: 1 tab soy 1 tab dry sherry or rice wine 1 teasp sesame oil 1 tabs cornstarch a tiny bit lime juice Sauce: orange marmelade 3 tabs mustard 2 teasp Lime juice 2 tabs Soy sauce 1-2 tabsa inaka@tdl.com 30 mins.e 25 mins.f Highg Highm Recipe: Gyros Ingredients: 2 lb lean ground lamb 2 slices homemade bread, toasted and crushed 1 tsp allspice, pounded (ground) 1 tsp coriander, crushed 1 clove garlic, crushed 1 onion, grated 1 tsp fresh savory, chopped Salt and freshly ground pepper (to taste) 3 slices bacon 6 to 8 Middle Eastern breads 2 tomatoes, chopped or sliced thin and seasoned with vinegar and olive oil 1 cup fresh parsley, chopped 1 cup plain yogurt (I would probably strain the yogurt) Method: In a large bo 1/2 lbs. Alaska halibut fillets (1/2" thick) 1/2 cup dry white wine (or chicken broth) 1 tablespoon lemon juice ccasionally. (Can be prepared 1 day ahead. Cover and refrigerate.) Arrange cooked shrimp on plates. Spoon romesco sauce over and serve. 2 Servings; Can Be Doubled \You can steam, grill, boil or broil the shrimp or, even easier, buy them already cooked. Saffron rice and greens mixed with some olives, red onion slices and a garlicky olive oil dressing are perfect side dishes. Sliced oranges sprinkled with a bit of sweet Sherry and paired with some crisp sugar cookies would round out the Spanish-inspired menu. Spanish ing, drop garlic through feed tube and process until almonds and garlic are finely chopped. Add red peppers, oil, vinegar and cayenne pepper and process until mixture is consistency of thick mayonnaise, scraping down sides of bowl oing down sides of bowl oo teaspoonC Makes about one 1lb (450g) jar Italian 1 lemon 2 garlic cloves 8oz (225g) sun-dried tomatoes 6oz (175g) blanched almonds 1 handful flat-leaved fresh parsley 1 handful fresh basil 8floz (225ml) extra virgin olive oil 6oz (175g) freshly grated Parmesan cheese salt and pepper Makes about one 1lb (450g) jar 1228c inaka@tdl.comd 20 mins.e Nonef Mediumm Recipe: Sun Dried Tomato Pesto II Ingredients: 1 lemon 2 garlic cloves 8oz (225g) sun-dried tomatoes 6oz (175g) blanched almonds 1 handful flat-leaved fresh parsley 1 handful fresh basil 8floz (225ml) extra virgin olive oil 6oz (175g) freshly grated Parmesan cheese salt and pepper Makes about one 1lb (450g) jar Method: 1. Using a potato peeler, remove zest from the lemon and put in a food processor. Skin the garlic and add to the lemon zest with the tomatoes, almonds, parsley and basi oven for 18-20 minutes. G@Liquid Ingredients: 1/2 C. Milk 1 t. Vanilla 1 Egg 1/3 C. CriscoK AmericanL Soak dried tomatoes for 30 minutes (or until soft) in boiling water. Drain and reserve soaking water. Combine rest of ingredients in a food processor or osterizer. Add the soaking water as you process really well until the mixture is the right consistency to drizzle and the sun-dried tomatoes are really broken up well. Arrange rounds of toasted baguettes on a platter and drizzle the tomato mixture over the tops. Serve as hors'd'ouvres or side dish. Alternative: I double the above and process to a spreadable (slightly thicker) consistency, and then refrigerate for up to 2 weeks. Keep in mind that the mixture will thicken slightly when refrigerated. I buy the large wide loaf of French Country Bread from Trader Joe's, slice off a sandwich-sized piece (or the sliced sourdough loaves) and toast it in the toaster. Then I spread the tomato mixture on the toast just like you would spread jam, and eat it like an open-faced sandwich. Bon App May 1995 20 mins.e 10 mins.f Mediumg Mediumm Recipe: Shrimp With Romesco Sauce Ingredients: 2 tablespoons slivered almonds 1 thin slice French bread (about 4x3x1/4 inches) 1 large garlic clove 1 7-ounce jar roasted red peppers, drained 2 tablespoons olive oil 1 tablespoon Sherry wine vinegar or red wine vinegar 1/4 teaspoon cayenne pepper 16 cooked shrimp, peeled, deveined You can steam, grill, boil or broil the shrimp or, even easier, buy them already cooked. Saffron rice and greens mixed with some olives, red onion slices and a g ish-inspired menu. Bon App May 1995 20 mins.e 10 mins.f Mediumg Mediumm A#Sicilian-style Hot Or Sweet SausageB SausageC 8und pork 1 teaspoon Oyster Sauce Seasonings 1 tab Lee Kum Kee Soy Sauce 1 tab Chinese rice wine or dry sherry 1 tabl rice vinegar 2 teasp hoisin Sauce 1/2 tea sugar American 1 c boiling water 10 dried tomatoes 1 t drained capers juice of one fresh lemon or lime 1 t olive oil (or more if you prefer) 1/2 t salt (or more to taste) pepper to taste loaf of french baguette bread, sliced 3/4-1" thick and toasted under broiler, or in toaster oven 1228c inaka@tdl.comd 45 mins.e Nonef Mediumm Recipe: Sun Dried Tomatoes Caper Spread Ingredients: 1 c boiling water 10 dried tomatoes 1 t drained capers juice of one fresh lemon or lime 1 t olive oil (or more if you prefer) 1/2 t salt (or more to taste) pepper to taste loaf of french baguette bread, sliced 3/4-1" thick and toasted under broiler, or in toaster oven Method: Soak dried tomatoes for 30 minutes (or until soft) in boiling water. Drain and reserve soaking water. Combine rest of ingredients in a food processor or oste mixture on the toast just like you would spread jam, and eat it like an open-faced sandwich. sugar pancakes pandan paper paper-thin paprikaR paprika sprinkling parasol Salmon Chowder (2-in diam) casing 4 1/2 lb lean pork butt, cubed 1/2 lb pork fat, cubed 2 1/2 T salt, or to taste 3 t freshly coarse ground black 3 t fennel seed Crushed red pepper to taste 2 cloves garlic, finely minced 1 t anise seed (optional) 1. Prepare the casings. 2. Grind the meat and fat together through the coarse disk. 3. Mix the remaining ingredients together with the meat and fat. 4. Stuff the mixture into casings and twist off into three- or four-inch links. 5. Refrigerate and use within three days or freeze. Italian` 5 Feet med. (2-in diam) casing 4 1/2 lb lean pork butt, cubed 1/2 lb pork fat, cubed 2 1/2 T salt, or to taste 3 t freshly coarse ground black 3 t fennel seed Crushed red pepper to taste 2 cloves garlic, finely minced 1 t anise seed (optional) a inaka@cap.or.jp 1 hr & 15 mins.e Nonef Highg Highm Salmon Chowder large cooked sauce barbecued salmon batter cut-up cutlet cutlets d'oeuvre d'attente tente tente d'amandes d'anchois d'attente medium or 3 large potatoes, diced 2 rounded tablespoons cornstarch 1 can, 12 oz. evaporated milk 11/2 to 2 cups cooked salmon (2 small cans or 1 large can) Saute celery and onion in butter until brown. Add potatoes and enough water to cover. Simmer 20 minutes or until potatoes are done. Stir cornstarch into about 1 cup water and add to mix. Increase heat to thicken. Add milk and salmon and serve when hot. American` 3 tablespoons butter 1 large onion, diced 11/2 cup celery, diced 4 medium or 3 large potatoes, diced 2 rounded tablespoons cornstarch 1 can, 12 oz. evaporated milk 11/2 to 2 cups cooked salmon (2 small cans or 1 large can) a inaka@cap.or.jp 20 mins.e 20 mins.f Mediumg Highm Simple Way To Cook TroutB FishC ManyD Trout Onions Bacon Trout Onions Bacon Conventional Oven Method: Preheat the oven to 250F. Lay the tomatoes on a lightly greased flat dish and sprinkle them with salt. Bake them for 2 hours, 15 minutes. They should be wrinkled and dry around the edges, but the centers will be slightly soft and pulled away from the skin. Remove them with a spatula and drop them into the oil. Add the garlic and basil leaves. Poke all the slices down into the oil until they are completely covered. When they are cool, seal and store in the re frigerator. Microwave Method: Lay the tomatoes on a lightly greased flat dish and sprinkle with salt. Microwave the slices on medium, uncovered, for 35 minutes. The edges of the tomatoes will be wrinkled and dry, but the centers will be slightly soft and pulled away from the skin. Pour the olive oil in a jar and add the tomato slices, one by one. Drop in the garlic clove and immerse the basil in the oil. Cover and store in the refrigerator. 1 lemon 2 garlic cloves 8oz (225g) sun-dried tomatoes 6oz (175g) blanched almonds 1 handful flat-leaved fresh parsley 1 handful fresh basil 8floz (225ml) extra virgin olive oil 6oz (175g) freshly grated Parmesan cheese salt and pepper 1. Using a potato peeler, remove zest from the lemon and put in a food processor. Skin the garlic and add to the lemon zest with the tomatoes, almonds, parsley and basil. Process. 2. With the machine running, slowly pour in the oil. Pour the sauce into a mixing bowl and add the Parmesan cheese, salt and pepper. 3. Pour into a sterilised jar and use diluted with a little cream as a sauce for pasta. th the tomatoes, almonds, parsley and basil. Process. 2. With the machine running, slowly pour in the oil. Pour the sauce into a mixing bowl and add the Parmesan cheese, salt and pepper. 3. Pour into a sterilised jar and use diluted with a little cream as a sauce for pasta. chicken shrimp chicken@ iced@ island@ italian@ kibba@ patties moroccan style harissa sauce@ latkes@ lemon@ lentils@ loaf@ loaf@ coriander seeds washed dried 6-inch tortillas water flour tortillas garlic cloves garlic cloves peeled lightly crushed kalamata olives pitted halved large apples peeled quartered coredM large jalapeno peppers large mushrooms pitted halved 1 t. superfine sugar 1 ounce lemon juice 2 1/2 ounces gin 4 ounces club soda 1/2 ounce cherry brandy 1 maraschino cherry 1 orange slice 1 lemon twista 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Singapore Sling Ingredients: 1 t. superfine sugar 1 ounce lemon juice 2 1/2 ounces gin 4 ounces club soda 1/2 ounce cherry brandy 1 maraschino cherry 1 orange slice 1 lemon twist Method: In a shaker half filled with ice cubes, combine the sugar, lemon juice, and gin. Shake well. Strain into a colling glass almost filled with ice cubes. Add the club soda. Stir well. Float the cherry brandy on top. Garnish with the cherry, the orange slice, and the lemon twist. AdditionaB l Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ Italian`|1 lb Fresh plum tomatoes, ends tr 1/2 t Salt 2 c Extra-virgin olive oil 1 Garlic clove, peeled and spl 1 Sprig fresh basil 1228c inaka@tdl.comd 15 mins.e 2 hrs. 15 mins.f Recipe: Sun Dried Tomatoes Ingredients: 1 lb Fresh plum tomatoes, ends tr 1/2 t Salt 2 c Extra-virgin olive oil 1 Garlic clove, peeled and spl 1 Sprig fresh basil Method: Conventional Oven Method: Preheat the oven to 250F. Lay the tomatoes on a lightly greased flat dish and sprinkle them with salt. Bake them for 2 hours, 15 minutes. They should be wrinkled and dry around the edges, but the centers will be slightly soft and pulled away from the skin. Remove them with a spatula and wrinkled and dry, but the centers will be slightly soft and pulled away from the skin. Pour the olive oil in a jar and add the tomato slices, one by one. Drop in the garlic clove and immerse the basil in the oil. Cover and store in the refrigerator. Chinese 1/4 pound dried rice noodles Seasonings 1/4 cup Curry Sauce or Portuguese Sauce 1-1/2 tabs chicken broth 1 tab Soy Sauce 1 tab XO Sauce 2 tabs cooking oil 1 egg, lightly beaten 1 cup julienned Chinese barbecued pork 2 tabs dried shrimp, soaked 1 green onion, julienned 1 fresh red chili pepper, julienned 1/2 small green bell pepper, julienned 1/2 small red bell pepper, julienned 1/2 onion sliced 2 ounces bean sprouts 2 ounces yellow chive, cut into 3-inch pieces 2 taB:bs cilantro leaves Toasted white sesame seeds for garnish 1228c Yan can cookd 25 mins.e 20 mins.f Highg Mediumm Sitka Sound BouillabaisseB SeafoodC 1/4 cup cooking oil (1/2 olive oil) 1 cup chopped onions 1 cup chopped green peppers 4 minced garlic cloves 1/2 cup chopped parsley (or 2 tablespoons dried parsley) 2 8oz. cans tomato sauce 4 minced garlic cloves 2 bay leaves 1tablespoon salt inaka@tdl.com 15 mins.e 20 mins.f Mediumg Mediumm Recipe: Sitka Sound Bouillabaisse Ingredients: 1/4 cup cooking oil (1/2 olive oil) 1 cup chopped onions 1 cup chopped green peppers 4 minced garlic cloves 1/2 cup chopped parsley (or 2 tablespoons dried parsley) 2 8oz. cans tomato sauce 4 minced garlic cloves 2 bay leaves 1tablespoon salt 1/4 teaspoon each, thyme and marjoram 1/2 teaspoon tabasco 1 quart water 11/2 cups dry white wine 1 lb. halibut, 1" pieces 1 l 15 mins.e 20 mins.f Mediumg Mediumm Sliced Baked PotatoesB PotatoesC 4 med. even potatoes 1 tsp. salt 2-3 Tbsp. melted butter 2-3 Tbsp chopped fresh herbs: parsley, chives, thyme, sage OR 2-3 tsp. dried herbs of your choice 4 Tbsp. grated Cheddar Cheese 1 1/2 Tbsp. Parmesan Cheese pepper pepper about pepper pepper pepper desired ets. Remove from pan. Roll-up into a cylinder and cut into shreds. 4. Place a wok over high heat until hot. Add remaining tablespoon oil, swirling to coat sides. Add barbecue pork, shrimp, green oinion, chili pepper, green and red bell peppers, and onion; stir-fry for 1 minute. Add bean sprouts, yelow chives, and cilantro; stir-fry for 1-1/2 minutes. Add seasoning and cook until heated trhough. Add rice noodles and egg shreds; toss to coat. Remove to servinC&g plate and garnish with sesame seeds. 2 tabs cooking oil 1 egg, lightly beaten 1 cup julienned Chinese barbecued pork 2 tabs dried shrimp, soaked 1 green onion, julienned 1 fresh red chili pepper, julienned 1/2 small green bell pepper, julienned 1/2 small red bell pepper, julienned 1/2 onion sliced 2 ounces bean sprouts 2 ounces yellow chive, cut into 3-inch pieces 2 tabs cilantro leaves Toasted white sesame seeds for garnish irling to coat. Cook until egg sets. Remove from pan. Roll-up into a cylinder and cut into shreds. 4. Place a wok over high heat until hot. Add remaining tablespoon oil, swirling to coat sides. Add barbecue pork, shrimp, green oinion, chili pepper, green and red bell peppers, and onion; stir-fry for 1 minute. Add bean sprouts, yelow chives, and cilantro; stir-fry for 1-1/2 minutes. Add seasoning and cook until heated trhough. Add rice noodles and egg shreds; toss to coat. Remove to servinC&g plate and garnish with sesame seeds. 2 tabs cooking oil 1 egg, lightly beaten 1 cup julienned Chinese barbecued pork 2 tabs dried shrimp, soaked 1 green onion, julienned 1 fresh red chili pepper, julienned 1/2 small green bell pepper, julienned 1/2 small red bell pepper, julienned 1/2 onion sliced 2 ounces bean sprouts 2 ounces yellow chive, cut into 3-inch pieces 2 tabs cilantro leaves Toasted white sesame seeds for garnish In a 4-quart pot saute onions, green pepper and garlic in oil until tender. Add tomato sauce, spices and water. Simmer covered for 2 hours stirring occasionally. Add wine, cook uncovered 10 minutes. Add fish and clams and cook until clam shells pop open (approximately 10 minutes). Add shrimp, and crab until well heated. Avoid stirring as it will break up the fish chunks. Serve with garlic bread and a green salad. 1/4 teaspoon each, thyme and marjoram 1/2 teaspoon tabasco 1 quart water 11/2 cups dry white wine 1 lb. halibut, 1" pieces 1 lb. shrimp, shelled (raw) 3 dozen clams, in shells crab chunks or abalone or whatever seafood is available American chopped green peppers 4 minced garlic cloves 1/2 cup chopped parsley (or 2 tablespoons dried parsley) 2 8oz. cans tomato sauce 4 minced garlic cloves 2 bay leaves 1tablespoon salt pound mushrooms sliced pound shiitake mushrooms stems discarded slicedU pound sliced mushrooms cream buttermilk water small onion sliced crosswise thick stick butter spice powder baking powder caraway seeds celery celery seeds cinnamonJ crushed pepper celery seeds cinnamonJ barley based basic basic pasta dough basil` basil leaves fresh basket basmati basting batch bath[ bathed batinjaan njaan chili sauce taste chili-cheese chili-cheese sauce chilies chilis chilled chilles chilliH chillie chillie chillie chillie chillie chillie chillie cinnamonJ cinnamon stick cracked circular citrus clams clarified dough cleanedY clear@ cloves@ cloyes@ coarse@ cognac@ color@ combine@ cook@ cooked rice@ cookies@ cooking@ cool@ coriander powder cottage@ cover@ crabmeat@ cracker@ creamed@ crushed@ crushed cube@ crushed@ crushed cube@ cubbed@ cubbed@ cubanelle@ Smokey Salmon SpreadB AppetizersC 1 can (15 1/2 oz.) Alaska salmon 1 pkg. (8 oz. ) light cream cheese 2 Tablespoons lemon juice 1/4 cup thinly sliced green onions 2-3 drops natural hickory liquid smoke Crackers or French bread rounds <Drain and flake salmon. Beat cream cheese with lemon juice in electric mixer until light and fluffy. Beat in flaked salmon and green onions until thoroughly combined. Season with liquid smoke to taste. Chill several hours before serving to allow flavors to blend. To serve, spread on crackers or French bread rounds. A$Makes 20 servings, about 2 1/2 cups. American` 1 can (15 1/2 oz.) Alaska salmon 1 pkg. (8 oz. ) light cream cheese 2 Tablespoons lemon juice 1/4 cup thinly sliced green onions 2-3 drops natural hickory liquid smoke Crackers or French bread rounds Makes 20 servings, about 2 1/2 cups.a inaka@tdl.com Peel potatoes if skin is tough, otherwise scrub & rinse; Cut potatoes into thin slices but not all the way through. Use the handle of a sppon to prevent knife from cutting all the way (I use a wood spoon handle that leaves a nice depth of connected potato) Put potatoes in baking dish and fan them slightly to open sliced areas. Sprinkle with salt & drizzle with butter; sprinkle with herbs. Bake at 425 F for about 50 min. Remove from oven and sprinkle w/cheeses. Bake for another 10 to 15 minBU. until lightly browned, cheese aremelted and potatoes are soft inside. Check w/fork. American` 4 med. even potatoes 1 tsp. salt 2-3 Tbsp. melted butter 2-3 Tbsp chopped fresh herbs: parsley, chives, thyme, sage OR 2-3 tsp. dried herbs of your choice 4 Tbsp. grated Cheddar Cheese 1 1/2 Tbsp. Parmesan Cheese inaka@tdl.com 15 mins.e 1 Hourf Mediumg Mediumm chopped onion chopped onions chopped pecansZ chopped peeled seeded cucumber chopped scallion greens about oatmeal yolks beaten temperature separated slightly beaten eggs3/4 sugar fresh habanero chiles stems seeds removed finely choppedo fresh green chilies fresh thyme sprigs lemons sliced small casings 1-1/2-inch diameter sings 1-1/2-inch diameter -1/2-inch diameter thyme sprigs lemons sliced fresh thyme sprigs lemons sliced crabmeat cracked crackers crackers french bread rounds cranberryR creamO n the center of it with the finger from the other hand. While turning the sphere, widen the hole by pressing your finger on the outside walls of the hole. When the hole is large enough, use two fingers rather than one. Keep turning until the wall of the dough is about 1/4 inch thick. Fill the inside with the meat stuffing then close the opening by pressing the edges together. Be careful not to put too much stuffing or the edges will not come together. Pat the Kibba to flatten a little th en place on a tray. With time, you will be more comfortable with the process and will probably develop your own method to do them neatly and easily. Place all finished Kibba on a tray. Do not stack them for they will stick to each other. Cooking Directions: For a different way of cooking, see Small Kibba with Eggplant. Fill a 5-quart pot half full with water, add 1 tablespoon salt. Let boil on high heat. Slowly and carefully, place several Kibba in boiling water then cover. Let boil until method described in illustrations accompanying recipe for Mahshi Warak Areesh bi Lahm. Use a heaping teaspoon of stuffing for each leaf. Fold bottom of leaf up over stuffing, then fold in from each side toward middle. Roll up like a cigar. Rolls should be about three inches long and somewhat thicker than a cigar. Place layer of tomato slices with whole garlic in bottom of pressure cooker pan. Cover with mahshi, arranged side by side in layers. Sprinkle with salt and lemon juice. Add water. Cook under pressure for 12 minutes. Open cooker and simmer uncovered until sauce is thickened. Taste sauce. Add more lemon and salt if necessary. Allow to cool in sauce. Drain sauce into serving bowl. Lift rolls out one by one and arrange on serving platter, or turn out onto the platter. Serve cold. Prepare a day ahead, if possible, for best flavor. Cook without pressure if you prefer (see stuffed vine leaves with meat). DG}1 1/2 tsp. salt 1/4 tsp. pepper 1/2 cup lemon juice 1 1/2 cups water 1/4 tsp. cinnamon 1 tomato, sliced 2 whole garlic clovesK Middle Eastern _1 Ib. fresh tender vine leaves 1 1/4 cups rice 1/2 cup hurnmus (chick peas) (nuts may be substituted) 1/2 cup chopped parsley 1/2 cup chopped mint 1/2 cup minced scallions 1 cup chopped tomatoes 1 cup olive oil 1 1/2 tsp. salt 1/4 tsp. pepper 1/2 cup lemon juice 1 1/2 cups water 1/4 tsp. cinnamon 1 tomato, sliced 2 whole garlic cloves 1228c inaka@tdl.comd 10 mins.e 10 mins.f Mediumg Summer Potato Soup With BasilB SoupsC THE STOCK Water alone is fine for this soup. 2 tablespoons butter 6 1/2 cups water 1 large white onion or 10 small leeks thinly sliced then chopped 1 bay leaf 5 branches lemon thyme or culinary thyme 1 1/2 pounds new potatoeswashed and roughly chopped ithout pressure if you prefer (see stuffed vine leaves with meat). s garlic, peeled 1 medium-size onion, quartered 3 large tomatoes 1 canned chopotle chile in adobo sauce 1/4 cup lime juice 2 tablespoons salad oil 1/4 cup packed fresh cilantr leaves Place a 10 to 12 inch uncoated frying pan over high heat. Add garlic, onion, and tomatoes. Cook, turning often with tongs, until charred on all sides (about 10 minutes). Remove from pan and let cool. Cut tomatoes in half crosswise and discard seeds. In a blender or food processor, combine vegetables, chipotle, lime juice, oil and cilantro; whirl to desired consistency. Makes 3 cups. Mexican 3 cloves garlic, peeled 1 medium-size onion, quartered 3 large tomatoes 1 canned chopotle chile in adobo sauce 1/4 cup lime juice 2 tablespoons salad oil 1/4 cup packed fresh cilantr leaves a inaka@cap.or.jp 20 mins.e 10 mins.f Bring water to boil, add peeled cloves of garlic and simmer 20 minutes.Fish out cloves of garlic and mash them with a little water. Add this to remaining water and mix all of the garlic water into the meat mix. Mix everything together well. Keep the meat mix cool. If you stuff the mix into casings, let the sausages hang for a day in at least 20 degrees. Smoke sausage according to your smoker instructions. If you are not going to stuff into casings, form into patties, wrap and freeze. HOW T O COOK HUNGARIAN SAUSAGES Take as many fresh links as needed and place in a heavy frying pan with a cover. Pour water over the sausages so the links are in 1/2 inch of water. Cover.Start the water to a slow boil, turn down the heat and simmer the sausage in the water until the sausage starts to take on color. Turn the sausage over and add a little more water to keep it from burning. 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"&,%!2@?DLJD;' '+-59=?BY\OE?BCDMDD@DAEDBDGC >:327,)! #5DV_go RID=60! 7:==AKDFLJ?DJ@;FE?CKTH@A?FLKMLL+ }:"-./372%: +TXgprpov |w{zvvwx{mT% %3>GQVSJ^qov |pMFG><6., JDBFKFc ngtnqsy -,*(*+ TLJKNU VNOQW URV[ae ;?FRF0 -663* %+0'#7BEJQPG<*$" #%&49.$!! !'%!! $ # $%$ #"%$$C _eeghlk]w 0GSb]Zchoqvrvz| }utqogZWQ?/ "8GIK >CO\X/ (/45#w )4;;3, )3-36:=CSWTAEBCIICEEMF>?@@>< ;:60..*" &8ES]bp s_]gUKDD@5.)88::B?JIHHRKNMHG@ ECDGLNBDBGOIFMJMKaF =&5:B>7/4| 8S[iopsrs|wv u|xvwsrfE )8CNTPCNV\jk`YHG?>?6,'% Barbeque Sauce IIB BarbequeC ManyD 16 oz Tomato Sauce 2 tblsp Brown Sugar 1/4 cup Vinegar 2 tblsp Worcestershire Sauce 1 tsp Salt 1 tblsp Paprika 1 tsp Dry mustard 1 tsp Chili Powder 2 tblsp Chopped Green Onion Tops 1/8 tsp Cayenne Pepper Mix together all of the above ingredients. Simmer 15 minutes, stirring occasionally. Serve hot. Makes 2 1/2 cups. *While there was no indication, I would expect that this is best with Pork, since the idea of 'BBQ' in that area was nearly always pork. 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Arrange tomato slices, cut side up, in single layer. Finely chop together all the leaf herbs and garlic. Combine bread crumbs and half of the herb and garlic mixture in a bowl. (It calls for 1 tablespoon of olive oil, too, but you know...). And salt and pepper to taste and toss to blend. Sprinkle tops of tomatoes with crumb mixture, distributing evenly. Bake at 375 degrees until crumbs are lightly browned, about 2B 5 minutes. Transfer tomatoes to large platter. Sprinkle with remaining herb and garlic mixture (and drizzle with more olive oil, no thanks). 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Rub the apples through a sieve or a food mill. Add all of the other ingredients; heat to boiling then reduce heat to low and simmer for an hour. Put in jars and process or place in plastic containers with tight fitting lids and keep refrigerated. Makes about 2 pints (1 liter). 2 onions finely chopped 2 cups (1/2 liter) white vinegar 2 teaspoons (10 ml) ground cinnamon 1 tablespoon (15 ml) salt 1/2 cup (125 ml) freshly grated horseradishK Apples E12 large firm tart apples peeled quartered and cored 1 cup (1/4 liter) sugar 1 tsp (5 ml) ground white pepper 1 tsp (5 ml) ground cloves 1 tsp (5 ml) dry mustard 2 onions finely chopped 2 cups (1/2 liter) white vinegar 2 teaspoons (10 ml) ground cinnamon 1 tablespoon (15 ml) salt 1/2 cup (125 ml) freshly grated horseradish 15 large fresh mushrooms 4 strips bacon fried and crumbled 1 8 oz. pkg. cream cheese 2 Tbsps. sour cream 1 clove minced garlic 1/8 tsp. dill seed Pinch of dillweed Additional dillweed for garnishing. /Remove stems from mushrooms. Wash caps well. Combine remaining ingredientsmaking sure all is well mixed. Place bacon-cheese mixture in each mushroom capand place stuffed mushrooms into a lightly buttered baking pan. Sprinkle alittle dillweed on top of each mushroom. Bake at 350 degrees for 15 min. American` 15 large fresh mushrooms 4 strips bacon fried and crumbled 1 8 oz. pkg. cream cheese 2 Tbsps. sour cream 1 clove minced garlic 1/8 tsp. dill seed Pinch of dillweed Additional dillweed for garnishing. 1228c inaka@tdl.comd 15 mins.e 15 mins.f Mediumg Mediumm Stuffed Mushrooms IIB AppetizersC 1 lb mushrooms 3 tablespoons bread crumbs, rounded 1 pkg instant chicken flavored broth basil oregano parsley minced onion 1 clove garlic, crushed salad oil lemon buttermilk desserts poultry lemon chicken poultry poultry lemon chicken poultry cookies lemon coconut julienne cookies cakes lemon crumb cakes desserts lemon tarts desserts poultry lemon garlic pepper wings poultry lemon ketchup lemon preserves lemon ketchup preserves lemon parsley white preserves lemon pickle preserves lemon lemon poultry lemon rosemary grilled chicken poultry desserts lemon snowbars desserts lemon butter sauces essence sun-dried tomatoes italian sauces sauces fabulous fudge sauce american sauces poultry 2 fajitas mexican poultry fajitas mexican sauces falafel sauce middle eastern sauces beans felafel middle eastern beans pasta festive lasagne italian pasta breads muffins cumin bread middle eastern breads muffins salads salad dressing italian salads fettuccine pistachios italian pasta fettucine alfredo italian pasta pasta fettucine lemon cream italian pasta seafood fiery skewered shrimp american seafood filled fillets Black Bean Dip 2 C cooked black beans 1 jalapeno chile, minced 1 small chopped onion 1 Tbs fresh chopped garlic 1 C sour cream (or use yogurt) 1 tsp cumin salt, pepper to taste Mexican KFirst prepare the black beans... 2 Cups washed/cleaned black beans 6 (or so) C water 1 medium onion, chopped 1 Tbs minced or granulated garlic 2 Tbs salt Black Bean Dip 2 C cooked black beans 1 jalapeno chile, minced 1 small chopped onion 1 Tbs fresh chopped garlic 1 C sour cream (or use yogurt) 1 tsp cumin salt, pepper to taste #A" the Chile-Heads Recipe Collection 30 mins.e 3 hrsf Highg Highm Spicy Broiled Shrimp With PastaB SeafoodC toasted leeks vegetables spices poultry lemon bliss wings Melt butter in saucepan over low heat. Add whole garlic, seasonings and herbs. Remove from heat and let steep for an hour. Place halibut in baking dish. Discard garlic and pour herb butter over fish. Warm up in microwave or oven at 350 for 15 minutes. American` 2 lbs. smoked halibut 1 cup butter 1clove garlic, whole pinch onion salt 1/4 teaspoon marjoram 1/8 teaspoon thyme pinch ground oregano inaka@tdl.com 15 mins.e 15 mins.f Mediumg Smoked Salmon CanapesB AppetizersC ManyD 1/3 cup unsalted butter, softened 1/3 cup snipped chives 1/2 pound thinly sliced smoked salmon 1 cup mascarpone cheese 3 tablespoons chopped dill 36 (1 inch) rounds whole-wheat or pumpernickel bread Dill sprigs cocktails manhattan cocktails pasta manicotti pasta maple mustard glazed roast Gourmet February 1992 25 mins.e 1 Hourf Highg Mediumm Recipe: Priozhki Ingredients: For the dough 2 2/3 cups all-purpose flour 1/2 teaspoon double-acting baking powder 1/2 teaspoon salt 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits 2 large egg yolks 1/2 cup sour cream 1 tablespoon cold water if necessary For the filling 3/4 pound russet (baking) potatoes 2 tablespoons unsalted butter 1 onion, chopped fine 3/4 teaspoon caraway seeds 1 tablespoon vegetable oil 3 cups chopped cabbage 3 tablespoons sour cream 2 tablespoons water tablespoon vegetable oil 3 cups chopped cabbage 3 tablespoons sour cream 2 tablespoons water pat and press each ball of dough into a 5-inch circle about 1/2-inch thick. Place on an ungreased baking sheet and bake for 10B3 minutes, or until the pita are light golden brown. Middle Easternbeque sauce barbeque In a saucepan over high heat, bring the water and salt to a boil. Reduce the heat to medium and add the cornmeal in a stream whisking constantly. Cook over medium-low heat, stirring frequently, for 15 minutes, or until the mixture is thick. Sitr in the butter and season with pepper, then pour the polenta into a buttered 9-inch-square shallow baking pan to cool. Cover and chill for at least 30 minutes. Invert the chilled polenta onto a board and cut it into eight squares. In a large nonsti ck skillet over medium-high heat, warm 3 tablespoons of the oil until hot. Add the polenta squares and cook for 2 to 3 minutes on each side, without browning them, until heated through. Transfer to a platter and keep warm. In a large skillet over medium-high heat, warm the remaining oil until hot. Reduce the heat to medium and add the mushrooms, garlic, thyme, salt, and pepper. Cook the mixture, stirring occasionally, for 5 to 7 minutes, or until the mushrooms are firm and the liquid has Sort n' List - Style Sort n' List - Servings Sort n' List - Item Name Send Email inaka@tdl.com Filling: 1 15-ounce container ricotta cheese 2 cups shredded mozzarella 1/4 cup grated Parmesan cheese 1 beaten egg 2 tablespoons chopped fresh parsley 1 teaspoon basil pepper 26-ounce jar spaghetti sauce Italian` 10 cooked manicotti Filling: 1 15-ounce container ricotta cheese 2 cups shredded mozzarella 1/4 cup grated Parmesan cheese 1 beaten egg 2 tablespoons chopped fresh parsley 1 teaspoon basil pepper 26-ounce jar spaghetti saucea inaka@tdl.com 15 mins.e 55 mins.f Mediumg Mediumm ZRecipe: Manicotti Ingredients: 10 cooked manicotti Filling: 1 15-ounce container ricotta cheese 2 cups shredded mozzarella 1/4 cup grated Parmesan cheese 1 beaten egg 2 tablespoons chopped fresh parsley 1 teaspoon basil pepper 26-ounce jar spaghetti sauce Method: Preheat oven to 375 Bake covered for 40 minutes; then 15 minutes uncovered. muhamara Yan can cookd 15 mins.e 10 mins.f Mediumg Mediumm Recipe: Shrimp In Orange Mustard Sauce Ingredients: Shrimp Marinade: 1 tab soy 1 tab dry sherry or rice wine 1 teasp sesame oil 1 tabs cornstarch a tiny bit lime juice Sauce: orange marmelade 3 tabs mustard 2 teasp Lime juice 2 tabs Soy sauce 1-2 tabs Method: Remove shells from shrimp without removing tails. Deveine and butterfly. Marinate 6 or 7 minutes. Broil lined up on rack on cookie sheet. Never overcook. Mix ingredients for sauce. Serve shrimp with sauce. Additional Notes B (if any): Recipe From: Yan can cook ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ w.tdl.com/~inaka/inakasoft/ sauces sauces lippitt salsa sauces meals meat meals meals Yesfq xBoil some water (half of the pot) in a 1.5qt sauce pan. Put in lemon grass, and the chili paste. Put in the shrimps and the mushrooms. Let it boil for 10 minutes. Put in the "lime" leaves and sliced chili peppers (1 min). It's done!! Now you can mix it in a serving bowl with some lemon juice and fish sauce. Garnish with cilantro and serve hot with Thai Jasmine rice. 1.5 tblsp of Thai chili paste with soya beans oil (dark redish-brown color), which comes in a jar that can be bought at any Thai grocery store. cilantro/parsley for garnishing and the nice smellK auces basic cocktail sauce american sauces cheese basic fondue swiss cheese desserts basic pancakes american desserts breads muffins basic scones british breads muffins bavarian mustard german barbeque sauce Hot Fried PuffsB DessertsC ManyD 1/4 cup warm water 1 pkg. yeast 1 egg 1 1/2 cup milk 1/3 cup melted butter 1/3 cup sugar 1 tsp salt 1 tblsp cornmeal 5 cups flour 1. Mix warm water and yeast in electric blender, until thoroughly mixed. 2. Blend in remaining ingredients except 3 cups flour. 3. Put dough in a large bowl. Cover and let stand in warm place about one hour. 4. Add remaining flour. 5. Knead into soft dough. 6. Cover, let rise until double in bulk. 7. Punch down and store in plastic bag in refrigerator. 8. Roll out thick. Cut triangularly or equilaterally. 9. Heat oil to 400 F. 10. Fry until golden. Makes 8 dozen. 11. Serve pihour. 4. Add remaining flour. 5. Knead into soft dough. 6. Cover, let rise until double in bulk. 7. Punch down and store in plastic bag in refrigerator. 8. Roll out thick. Cut triangularly or equilaterally. 9. Heat oil to 400 F. 10. Fry until golden. Makes 8 dozen. 11. Serve pi island cocktails Pat the tenderloins dry with paper towels and lightly salt and pepper them. Add pork to hot oil over medium heat; brown 4-5 minutes on each side. Remove pork from pan. Add shallots, tarragon, and wine; simmer for 3 minutes. Add vinegar and bring to a boil. Continue cooking and stirring until the mixture thickens. Stir in cream; return pork to pan. Heat for a minute, turning pork over to coat it. Add salt and pepper to taste. American` 4 pork tenderloins, about 6 oz. each 2 Tbs. vegetable oil 3 Tbs. shallots, minced 1/2 tsp. tarragon 1/3 cup dry white wine 1/3 cup heavy cream 1/4 cup blackberry vinegar salt and pepper 1228c inaka@tdl.comd 20 mins.e 10 mins.f Highg Mediumm Pork Tenderloins With GuacamoleB PorkC t cocktails appetizers mozzarella cheese puffs appetizers x preserves lehbour's pickles x preserves appetizers muhamara Recipe List - Style SortB Yesfq Yesfq Yesfq Yesfq Yesfq Recipe List - Servings SortB Yesfq Yesfq Yesfq Yesfq Find All s Main Menu Print List List By Type / Category List By Style List By Servings List By Recipe Name Style Serves Recipes Listed: About Computer CuisineB Yesfq Yesfq Yesfq Yesfq Yesfq `k1 Can Artichokes in water 1 Cup Mayonnaise 1 Small Can Green Chiles 1/2 Cup or More Grated Parmesan Cheese #ABRick Myers <rcm@col.hp.com> From the Chile-Heads Recipe Collection 15 mins.e 30 mins.f Mediumg Mediumm Recipe: Hot Artichoke Dip Ingredients: 1 Can Artichokes in water 1 Cup Mayonnaise 1 Small Can Green Chiles 1/2 Cup or More Grated Parmesan Cheese Method: Cut the artichokes in pieces. Mix all the ingredients together. Bake at 350 degrees for 30 minutes or heat in microwave. Serve warm with bread. Additional Notes (if any): Recipe From: Rick Myers <rcm@col.hp.com> From the Chile-Heads Recipe Collection ------------------------------------------ This recipe was created using ComputBoer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ densed milk 2 tblsp water 1 tsp vanilla slices, mayonnaise sides down, until golden brown, 3 to 4 minutes. Brush tops with remaining mayonnaise mixture, turn slices, and grill until golden brown, 3 to 4 minutes more. Alternatively, broil slices on rack of broiler pan about 4 inches from heat, mayonnaise sides up, until golden brown, 3 to 4 minutes. Turn slices and brush tops with remaining mayonnaise. Broil until golden brown, 3 to 4 minutes more. Discard wooden picks. Makes about 8 slices. Mexican twelve 7- to 8-inch flour tortillas 1 1/2 pounds red onions, chopped fine (about 3 cups) 2 tablespoons olive oil 3/4 cup minced fresh parsley leaves 1/3 cup freshly grated Parmesan cheese 3/4 cup mayonnaise 1 tablespoon balsamic vinegar about 3 dozen wooden picks Gourmet June 1994 4 hrse 20 mins.f Mediumg Highm ^vyXz a}|X{ ^_xXi hXz[^ry} kXb]e~ jXb]e sXXm[ ?{j(o |Bzj,p w`x}XX{ gXn}fXernXXizs`} 5psx~ ugXXk \XXaXf \X[i[q XXqdZ`psxZXX_Xg _XlXf [X`m| lX[t\isx~ z[X_l~ 3~vv} 7~vu| XXg~vu| XXv~z ba|Xi hXwXh Find All Main Menu Print List List By Recipe Name List By Type / Category List By Style List By Servings Style Serves Recipes Listed: Yesfq Find All Main Menu Print List List By Type / Category List By Style List By Servings List By Recipe Name Style Serves Recipes Listed: Yesfq |zyxvuts |zyxvuts |zywvuts zwuqn 1abW2f zwuqn 1abW2f zwtqn 1aaW2e %!-G_wffhI7 '%),;?8AL, )0+)1:*/&'" &=`?21 6LdDCg pe`{_8DJTOC5) #"#*;=ECShqp~ ynj]@*!"$" )5:M?8+ *SZo!zrR_Y_Q;/-' %.% !! '!$145C5Mv 2B5EC3<BBOdocrzI3>TO3KT_IOFA96<50N_MD0 "",*/&(+$ |hM95-KB (<,>:?Fa-fup lD<<@:7Qcr odX=S& ~865X i<;;Wt i<;;Wt i;;:Ws r\]\q r\]\q q[\[p i;;:Ws i;;:Ws i;::Ws 543Kx 543Kx 543Jv |{ywvuuttst {zywuts |{ywvuutt {zywuts |{ywvuttsst {zxwutsr qrrqrre yuso6 yuso6 xuso6 ASQRSTU .EZoB ASQRS .EZoB @RPQRST .DYnB Alabama SlammerB CocktailsC 1DQ1 12 ounces amaretto 1 ounce Southern Comfort 1/2 sloe gin 1/2 ounce lemon juiceF In a shaker half filled with ice cubes, combine all of the ingredients. Shake well. Strain into an old fashioned glass almost filled with ice cubes.K American`R1 12 ounces amaretto 1 ounce Southern Comfort 1/2 sloe gin 1/2 ounce lemon juice 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Alabama Slammer Ingredients: 1 12 ounces amaretto 1 ounce Southern Comfort 1/2 sloe gin 1/2 ounce lemon juice Method: In a shaker half filled with ice cubes, combine all of the ingredients. Shake well. Strain into an old fashioned glass almost filled with ice cubes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------B$------------------------------------ dl.com/~inaka/inakasoft/ terry terry tan's straits chinese cookbook texas chile-heads recipe collection inaka indian ingred 1228c inaka@tdl.comd 25 mins.e 20 mins.f Mediumg Mediumm Recipe: Chicken With Sun DriedTomatos Ingredients: 2 tablespoons unsalted butter 2 tablespoons olive oil 4 skinless boneless chicken breast halves, (cut crosswise into 1/2 inch strips) 1 tablespoon flour 2 shallots, minced (about 1/4 cup) 2/3 cup whipping cream 1/2 cup dry white wine 1/3 cup chopped drained oil-packed sun-dried tomatoes 3 tablespoons chopped fresh basil or 2 teaspoons dried 8 ounces egg noodles, cooked Method: Melt butter and olive oil in large skillet over mediu 4 skinless boneless chicken breast halves, (cut crosswise into 1/2 inch strips) 1 tablespoon flour 2 shallots, minced (about 1/4 cup) 2/3 cup whipping cream 1/2 cup dry white wine 1/3 cup chopped drained oil-packed sun-dried tomatoes 3 tablespoons chopped fresh basil or 2 teaspoons dried 8 ounces egg noodles, cooked Method: Melt butter and olive oil in large skillet over mediu AppetizersC 1 package uncooked pasta bows For every 4 cups cooked bows: 2 tablespoons grated parmesan cheese 1/2 teaspaoon chili 1/4 teaspoon garlic powder 1/4 teaspoon saltF Cook pasta until al dente; drain and rinse. Heat oil to deep fry. Fry bows about 1 cup at a time until golden brown and crispy. Drain on paper towels. Toss remaining ingredients with bows (in plastic bag).K American` 1 package uncooked pasta bows For every 4 cups cooked bows: 2 tablespoons grated parmesan cheese 1/2 teaspaoon chili 1/4 teaspoon garlic powder 1/4 teaspoon salt 1228c inaka@tdl.comd Nonee 20 mins.m Chili Jack Tortilla ChipsB AppetizersC 16 corn tortillas vegetable oil for brushing the tortillas 1 tablespoon chili powder 1 teaspoon salt 1/2 teaspoon dried or gano, crumbled 1 1/2 cups grated Monterey Jack (about 6 ounces) 1228c inaka@tdl.comd 45 mins.e 10 hrsf Highg Highm Recipe: Chili II Ingredients: 2 lb Ground Beef (The leaner the better) 1 15oz Can Kidney Beans 1 15oz can Black Turtle Beans (Progresso makes good ones) 1 8oz can tomato sauce 1 large Yellow Onion (Chopped) 5-6 cloves of garlic (or about 2 teaspoons of garlic in oil) Enough Olive oil to saute the onions,garlic and jalapenos 12 Large Jalapeno peppers (Take the seeds out before using) 1 tblsp Paprika 1 tblsp Cumin 1 tblsp Garlic Powder 1 tblsp Oregano 1 tsp Cayenne 1/2 tsp Black Peppe Chili-Cheese Sauce SaucesC ManyDL1/2 cup butter or margarine 1/2 cup chili sauce 1/3 cup crumbled blue cheese Combine butter and chili sauce in small saucepan. Heat slowly until butter melts. Add cheese and keep warm until ready to serve. . Sprinkle with cheese and onion and chives. Let stand, covered, 5 minutes American 3 medium baking potatoes, unpeeled and cut into 1/2 inch slices 1 tablespoon vegetable oil 1 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup parmesan cheese 1 cup shredded cheddar cheese [1 small green onion, chopped -- OPTIONAL] 3-4 tablespoons minced fresh chives 1228c inaka@tdl.comd 5 mins.e 15 mins.f Highg Mediumm Chili-Cheese Sauce SaucesC ManyDL1/2 cup butter or margarine 1/2 cup chili sauce 1/3 cup crumbled blue cheese Combine butter and chili sauce in small saucepan. Heat slowly until butter melts. Add cheese and keep warm until ready to serve. 1 ts Soy sauce 1/2 ts Hoi sin sauce 1 Egg white 3 c Vegetable oil 1/2 c All-purpose flour BATTER 1/2 c Cornstarch 1/2 c All-purpose flour 1 1/2 ts Baking powder 3/4 ts Salt 1/2 c Milk 1/3 c Water Chinese 24 Fresh mushrooms (about 1 lb) 6 oz Uncooked, boneless lean pork 1/4 c Drained whole water Chestnuts 3 Green onions 1/2 Small red or green peppers- seeded 1 sm Stalk celery 1 ts Cornstarch 1 ts Grated, pared fresh ginger root 2 ts Rice wine or dry sherry 1 ts Soy sauce 1/2 ts Hoi sin sauce 1 Egg white 3 c Vegetable oil 1/2 c All-purpose flour BATTER 1/2 c Cornstarch 1/2 c All-purpose flour 1 1/2 ts Baking powder 3/4 ts Salt 1/2 c Milk 1/3 c Water 1228c inaka@tdl.comd 30 mins.e 15 mins.f Highg Highm Chipotle MarinadeB SaucesC jCombine sugar, evaporated milk and corn syrup in a 1-1/2- or 2-quart saucepan. Heat to a full boil over medium-high heat, stirring constantly. Boil for 1 minute, stirring constantly. Reduce heat to low; add chocolate and stir until smooth. Remove from heat. Blend in butter-flavored crisco, orange peel, liqueur and salt. Serve warm over ice cream or cake. American 01 cup granulated sugar 1 can (5-1/2 oz) evaporated milk (not sweetened) 1 tblsp light corn syrup 2 squares (1 oz) unsweetened or semi-sweet chocolate (for sweeter sauce) 3 tblsp butter flavor crisco 1 tsp orange peel, finely grated 2 tsp orange-flavored liqueur or 1/2 tsp orange extract 1/4 tsp salt 1228c inaka@tdl.comd 10 mins.e 15 mins.f Highm CholeB VegetablesC Garbanzo beans(or Chick Peas) 1 tin Onion 1 Ginger 1 tsp. Garlic 1 tsp. Tomatoes 1/2 can Cumin powder 1 tsp. Coriander powder 1 tsp. Chili powder 1 tsp. 1 Cup Butter 3 1/2 Cups Flour 1 Cup Sugar 2 t. Baking Powder 3 Eggs 1/2 t. Salt 1 1/2 t. vanillaa 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumg Highm Recipe: Christmas Cookies (Cookie Press) Ingredients: 1 Cup Butter 3 1/2 Cups Flour 1 Cup Sugar 2 t. Baking Powder 3 Eggs 1/2 t. Salt 1 1/2 t. vanilla Method: Cream butter and sugar well. Beat in eggs and vanilla. Gradually blend in flour, baking powder and salt. Bake at 375 for 8 to 10 minutes. Don't chill dough to put through cookie press. I double this recipe and I don't sift anything. Additional Notes (if any): Recipe From: inB aka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Chutney Garlic Dressing inaka@tdl.comd Overnighte 20 mins.f Mediumm Recipe: Cilantro And Chicken Kebabs Ingredients: 3 chicken breasts, skinned and boned (net weight after boning 2 1/2 bs) 1 teaspoon salt 1 tablespoon besan 1 lemon 6 tablespoon plain yogurt 1 inch cube of fresh ginger, peeled and finely grated 1/2 teaspoon garam masala 3 cloves garlic, peeled and crushed 1 teaspoon ground cumin seeds 4 green chillies, stemmed and sliced 1 cup cilantro, stems removed 1/2 cup unsalted butter, melted sliced onions and cucumbers for garnish Method: r about 10 minutes. 4. Add the white wine and chicken stock to the pot. Let it reduce on medium heat for 1/2 hour. 5. Use a hand blender to "cream" (or puree) the mixture in the pot. 6. Add the roux to pot until the soup is a light, creamy consistency. 7. Strain the soup through a "China Cap" strainer. Return soup to cooking pot. company's cookbook cookbook julee rosso sheila lukins Sauce: 2 tablespoons butter 3 tablespoons sherry 18 shrimp 1 clove garlic 1/4 cup butter 1/2 cup flour 1/8 teaspoon pepper 1/4 teaspoon celery salt 1/4 teaspoon onion powder 1 chicken bouillon cube 1 1/2 cups milk American 2 1/2 lbs. white fish-halibut, cod, snapper, pollock 1 tablespoon salt 3 bay leaves 1 sliced onion 1 teaspoon thyme 1/2 teaspoon onion powder 1/2 teaspoon celery seed 1 cup celery leaves 1/3 lb. mushrooms Sauce: 2 tablespoons butter 3 tablespoons sherry 18 shrimp 1 clove garlic 1/4 cup butter 1/2 cup flour 1/8 teaspoon pepper 1/4 teaspoon celery salt 1/4 teaspoon onion powder 1 chicken bouillon cube 1 1/2 cups milk inaka@tdl.com 20 mins.e 20 mins.f Mediumg Mediumm WDd80g smoked ham 1 onion 1teasp paprika 500g cleaned tomatoes 1kg green pepper sausage (optional) Slice 80 g smoked bacon into thin strips. fry until the fat runs then add 1 large chopped onion and fry until transparent. Sprinkle with 1 teaspoon paprika, add 500 g cleaned and quartered tomatoes and 1 kg green peppers cut in rings or strips. Add salt to taste, steam for 10 minutes under lid and then braise gently without a lid until tender. Paprika sausage or frankfurters can be added to make the dish more substantial. K Hungarian`e80g smoked ham 1 onion 1teasp paprika 500g cleaned tomatoes 1kg green pepper sausage (optional) 1228c inaka@tdl.comd 20 mins.e 20 mins.f Mediumg Highm Leg Of Lamb With SpicesB LambC 4DsLeg of lamb 1/4 cup olive oil 3-4 large cloves of garlic 2 tblsp Dijon mustard 3 tblsp chopped rosemary 25 mins.e 15 mins.f Highg Mediumm Recipe: Hash Browns Ingredients: potatos (any kind work) oil (I perfer bacon fat or peanut oil) Optional ingrediants (all to taste and based on the number and size of the potatos) ------------ diced onions bacon sliced into small pieces grated chedder cheese Method: Peel the potatoes (this is also optional - I usually am lazy and leave the peel on). Grate the patatoes. Thorouhly wash the grated potato in cold water. This is a key step. It washes out much of the starch and will al il egg membranes are broken down. In a small bowl, mix together the chopped hazelnuts and 1 heaping tablespoon of the bread crumbs. Stir in minced garlic, parsley, pepper, salt, orange zest, and egg white. Mix together well, then add vermouth and mix ag inaka@tdl.com 15 mins.e 15 mins.f Mediumg Mediumm Recipe: Hot And Sour Rice Soup Ingredients: 6 dried black mushrooms (soaked, drained and sliced thin) 5.5 cup broth 1/4 lb boneless pork (cut into matchsticks) 1/2 cup slivered Bamboo shoots 1/2 small carrot (cut into matchsticks) 1.5 cup rice, cooked 1/4 cup rice or white vinegar 2 tblsp cornstarch 2 tblsp soy sauce 2 tblsp water 1/2 tsp white pepper 1 egg, beaten 1 tsp sesame oil 2 green onions, thinly sliced 1/2 tsp hot pepper sauce Method: In 4-quart Dutch oven, heat broth to bo 2 tablespoon. dried lemongrass 4 fresh or dried kaffir lime leaves or 1 tblsp finely grated lemon zest 1 1/2 qt chicken stock 1 tblsp fish sauce or salt to taste 3 tblsp fresh lime juice or to taste Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve. German` 3 Potatoes, Med, Boiled In Skins 3 Bacon, Slices 1/4 c Onion, Chopped 1 T Unbleached Flour 2 t Sugar 3/4 t Salt 1/4 t Celery Seeds 1/4 t Pepper 3/8 c Water 2 1/2 T Vinegar 1228c inaka@tdl.comd 15 mins.e 20 mins.f Watermelon SoupB SoupsC 1 oz dried mushrooms 4 oz bamboo shoots 4 oz green peas 4 oz lean ham 2 cups chicken stock (1 cup = 250 ml) 6 oz chicken 6 oz pork 1/2 tsp MSG (monosodium glutamate) 4 lb watermelon terry terry tan's straits chinese cookbook texas chile-heads recipe collection inaka@tdl.com 20 mins.e 20 mins.f Mediumg Highm Recipe: Peanut Butter Wings Ingredients: 2 1/2 pounds chicken wings, trimmed and separated 1/4 cup peanut butter 3 teaspoons curry powder 1 teaspoon salt 1 teaspoon pepper 6 tablespoons lemon juice 2 tablespoons brown sugar 5 tablespoons soy sauce 2 tablespoons ginger 3 minced garlic cloves 2 tablespoons peanut oil 2 teaspoons Tabasco sauce Method: Mix all ingredients in a a bowl. Marinade for at least two hours at room temperat 3 teaspoons curry powder 1 teaspoon salt 1 teaspoon pepper 6 tablespoons lemon juice 2 tablespoons brown sugar 5 tablespoons soy sauce 2 tablespoons ginger 3 minced garlic cloves 2 tablespoons peanut oil 2 teaspoons Tabasco sauce Method: Mix all ingredients in a a bowl. Marinade for at least two hours at room temperat /:Zdc /:Zdc /:Zcc "-,,++ 0112? `0112 0112? `0112 0011? `0012 Z;::Ws x<;::s Z;::Ws x<;::s Z;::Ws x;;::r /.,,++ `0011 x<;;:t x<;;:t x<;;:t ~ZYXb ~YXW` ~ZYXb <0112 xuso6 babcc xuso6 babcc xuso6 |{yxwuts |{yxvuts e9:9Hr |{yxwuts e9:9Hr wwwwww ffffff 333333 """""" for FileMaker Pro Computer Cuisine is shareware. The cost of registration is only $10 US. To register, simply fill out the Registration Form in the accompanying manual, or send your name, address, registration fee and email address to the address below. n:Mike McGee 322 Monte Vista #105 Oakland, CA 94611-4588 Once you register, you will be sent the password to unlock all of Computer Cuisine s features by email. Thus, it is very important that you clearly print your email address on the registration form. NOTE: Unfortunately, until you register this demo version, you will not be able to add, convert, edit, delete, or print any recipes. Please read the manual for further details. 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Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ----------------------B -------------------- aka/inakasoft/ All Purpose Barbeque Sauce BarbequeC 4Dl1/4 C Salad oil 2 T Soy sauce 1/4 C Bourbon, sherry, or wine 1 t Garlic powder 1 t Pepper, freshly ground Combine all ingredients and pour over meat. Marinate in refrigerator .Also use to baste meat as you cook it. Good on red meat, fish or chicken. American`m1/4 C Salad oil 2 T Soy sauce 1/4 C Bourbon, sherry, or wine 1 t Garlic powder 1 t Pepper, freshly ground 1228c inaka@tdl.comd 10 mins.e Nonef Noneg Recipe: All Purpose Barbeque Sauce Ingredients: 1/4 C Salad oil 2 T Soy sauce 1/4 C Bourbon, sherry, or wine 1 t Garlic powder 1 t Pepper, freshly ground Method: Combine all ingredients and pour over meat. Marinate in refrigerator .Also use to baste meat as you cook it. Good on red meat, fish or chicken. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ !!H=y !!J\4+..+ +./,+**/ !!J\3*-- !!J\3*--+ !!JhY !!JhY !!JhY !!Jkk kkJ!! !!Jkk kkJ!! !!Jkk kkJ!! !!Jkk kkJ!! !!Jkk kkJ!! !!Jkk kkJ!! !!Jkk kkJ!! !!Jkk kkJ!! !!Jkk kkJ!! !!Jkk k J!! !!Jkk k J!! !!Jkk kkJ!! !!Jkk kkJ!! !!Jkk kkJ!! ~{xyyxy }|zz}{z{ }{zzy {}zz~}} ~}~{yyzyyx~ wx|}yyzyzzyx xyzyzzy{|yx}{z{zy{ zyxx| kAQClick to email this recipe to a friend! This REQUIRES FileMaker Pro version 4.x mALClick to see a listing of your recipes. This will take you to the List Menu. oA+Click to find all recipes in your database. pA\Click to go to the Print Menu. From there you can choose your recipe s print size and color. rA1Click to open database files and set preferences. base files and set preferences. Shopping ListB Yesfq Yesfq Yesfq Yesfq Vrle Animation Animation Click to sort your recipes alphabetically. 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Pasta Pies (Desserts) Pies (Meals) Potatoes Poultry Preserves Rice & Cereals Salads Sauces Seafood Soups Spices Stews Vegetables Vegetarian VDEFA( (LIST LISTA,1 VDEFA( (LIST African American Australian British Chinese Cuban Dutch Finnish French German Greek Hungarian Indian Irish Italian Jamaican Japanese Jewish Korean Mexican Middle Eastern Misc. Russian Scandinavian South African South American Spanish Swiss Vietnamese Yugoslavian VDEFA( Go to Recipe List Copy Ingredients Add Recipe to Shopping List Send Recipe by Email est@test.com ns with a paring knife, brush with olive oil and sprinkle with salt and pepper. Grill over a low charcoal fire or under a broile r for about 5 min. per side or until tender. To make the sauce, pour the fat from the roasting pan and add the lamb stock (or beef stock in my case), and remaining broken chipotles. Reduce over high heat, stirring occasionally, until stock is reduced by two-thirds. Adjust seasoning. Carve lamb and serve on the platter with rice, garnish with cactus pads and spoon sauce over meat. Note:Lamb can marinate overnight in the refrigerator, covered with plastic wrap. It is important to let it pickled shrimp pickled turnips picnic potato salad pikelets piled peach colada dolmades pineapple banana fritters pineapple pineapple pineapple salsa pineapple upside crustacean biscuits pinto cheese quesadillas piquant chicken bread crisps herbs pizza pizza snacks pizza planter's punch sauce poached fruit grappa poblano chipotle potatoes polish chops ponderosa steak marinade popovers sugar and stir it around a little. In about 30 seconds the whole thing should start to foam. If it doesn't you probably didn't use hot enough water. The instructions say to add the flour a little at a time. I don't bother - I just pour all the flour in. I figure if it's too stiff I'll add a little water, if it's too wet I'll add a little flour. Kneading is really important so knead it well. I figure that I shouldn't skimp on kneading the dough because it's good exercise for givin g long massages right? So I try to do a hard knead for 15 minutes. By this time dough should be elastic with no crumbs of dry flour embedded in it. If it's a little sticky it doesn't really matter that much. If it's dry though it's hard to knead. I'm lazy so I'd rather have it a little wet. At this point I diverge from the recipe. The recipe has all sorts of complicated instructions about 10 minutes rest etc etc. I just divide the dough into bagel shapes starting with a ball of doug ------- T. sugar, 1/4 cup soy sauce, 3 T. hoisin sauce, 1/4 tsp. red food colouring; marinate 4-5 hrs in fridge; bake 1 hour at 325, brushing with honey three times; let cool 20 min. then dice for dumpling recipe) 1/2 inch piece fresh ginger, minced 1 large or 2 small spring onions, chopped 1 T. cornstarch 2 T. water 1 recipe Silver Loaves Method: Add sugar and shortening to hot water, stir til sugar is dissolved, and allow to cool until barely warm. Sift remai ning dry ingredients into a large mixing bowl, and gradually stir in sugar mixture. Mix well and gradually draw dough together with your hands. It should be soft, but not sticky. On a floured board, knead dough about 5-8 minutes, or til smooth and elastic. Return to bowl, cover with damp cloth and let rise at least 1 hour.Mix together sugar, soy sauce, oyster sauce, chicken stock, sesame oil, black pepper and red food colouring. Set aside. Stir-fry the pork, ginger, and spring onions in ns, heated 1 lb Cheddar cheese, shredded Method: Chop 2 of the onions and set aside. Chop remaining onion fine. Salt a large skillet. Turn heat to medium and add meat, finely chopped onion, and garlic. Break up meat with fork and cook until it is browned. Drain fat. Add barbeque sauce and water. Bring to a boil. Add remaining seasonings. Cover and simmer over very low heat 30 minutes, stirring and tasting occasionally, adding tomato juice if mixture is getting too dry. Ch ili is best when allowed to age overnight in refrigerator and reheated. To construct the plate of 5-way chili, layer spaghetti on a plate (a small oval plate is traditional), top it with hot chili, then with a sparse layer of beans, then chopped onions. Pat on plenty of cheese while chili is still hot and serve immediately, with oyster crackers on the side. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer C est for garnish Method: Preheat the oven to 350 F. With a sharp knife score the skin and fat of the ham deeply in a diamond pattern. In a blender pur e the garlic with the orange juice, the oil, the vinegar, the salt, the pepper, and the or gano and rub the mixture all over the ham. Put the onion in the middle of a roasting pan, arrange a rack on top of it, and put the ham on the rack. Roast the ham in the oven for 4 hours, or until a meat thermometer registers 170 F., and let it stan d in the pan at room temperature for 15 minutes. Transfer the ham to a carving board, pull off the cracklings (crisp pieces of skin), reserving them, and remove and discard the remaining fat. Slice the meat thin across the grain, arrange it on a platter, and keep it warm with the reserved cracklings, covered. Make the gravy: Transfer 2 tablespoons of the fat from the roasting pan to a saucepan and pour off the remaining fat from the pan juices. Add the water to the roasting pan and deglaz ng of ground white pepper 1 spring onion/scallion, coarsely chopped Method: Put the cooked rice on a serving dish and keep warm. In a wok or frying pan heat the oil until a light haze appears. Add the garlic and cook until golden brown. Add the chichen and stir-fry for a few seconds. Add the bamboo shoots and straw mushrooms and stir. Strring quickly after each addition, add the light soy, fish sauce, sugar, dark soy and stock (or water). Add more stock if the mixture becomes dry. Ad d 1 tbs/15ml of the flour and water mixture and stir until thoroughly blended to make a lightly th ickened sauce, adding a little more stock or flour/water mixture if necessary. Add the pepper and chopped spring onions, stir quickly and serve immediately over the cooked rice. This dish is a meal in itself, served on rice rater than as one of several dishes making up a full meal. Most of its ingredients can be found in cans so it makes a useful emergency meal. Additional Notes: Recipe Fr no tomatoes, and no flour. Not needed! At Jager Haus, we rolled the beef chunks in a pan of Kingred Hungarian Paprika. (Kingred is hot, Sunred is mild) so that they would take up as much paprika as could stick to them. Then we put the meat into a roast pan with diced onions, and an amazing amount of garlic, and poured some melted fat from the top of the brown stock over the meat, and mixed all well. We used this fat for two reasons. It was free, we already had it, and it had just the r ight flavors from the brown stock. It was orange in color, having extracted the fat soluble color from the tomatoes. That color is always associated in my mind with Vitamin A, beta-carotene. The pan containing the meat and paprika, onions garlic and oil was put into a moderate oven and slowly the meat became brown and the onions melted and combined their fragrance with the garlic. The soul of this dish filled the kitchen, making mouth watering aromas. "What are you cooking that smells sooo hini, the pattypan squash, the carrots, and the haricots verts until each vegetable is crisp-tender and cook the potato, peeled and cut into 1/2-inch dice, until it is cooked through, transferring the vegetables as they are cooked with a slotted spoon to a bowl of ice and cold water to stop the cooking. Drain the vegetables and pat them dry. The vegetables may be prepared up to this point 1 day in advance and kept covered and chilled. In a large skillet heat the oil over moderately hig h heat until it is hot but not smoking and in it saut the zucchini, the pattypan squash, the carrots, the haricots verts, and the onions for 3 minutes, or until they are heated through. Stir in the potato, the herbs, and salt and pepper to taste and saut the mixture for 1 minute. Additional Notes: Recipe From: Gourmet March 1993 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ---------- oon butter and the oil over moderate heat, stirring, until the onion is golden, add the cabbage, and cook the mixture, stirring, for 5 minutes. Cook the mixture, covered, over moderately low heat, stirring occasionally, for 5 minutes more and stir it into the potato mixture with the sour cream, the water if the mixture is too thick, the dill, and salt and pepper to taste. The filling may be made 1 day in advance and kept covered and chilled. On a lightly floured surface roll out 1 piece of the dough 1/8 inch thick, keeping the remaining pieces wrapped and chilled, and with a 3-inch cutter cut out rounds. Brush each round with some of the egg wash, put 2 level teaspoons of the filling on one half of each round, and fold the dough over the filling to form a half-moon, pressing the edges together firmly to seal them and crimping them with a fork. Gather the scraps of dough, reroll them, and make more pirozhki with the remaining filling and dough and some of the remaining eg a salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme Method: Additional Notes: Recipe From: -------------------------------C ----------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ------ chew mine so they are about 1 to 1 1/2 inches square. My wife cuts them smaller. If the meat is pre-cooked (yes left overs), it will only need to warm up and aquire the flavor of the spices about 3 to 5 minutes. Otherwise cook till done. I use pork venison and chicken for a wonderful flavor. Add the me ea towel. Soak currants in white wine. Heat one cup of Olive oil in a large sauce pan, add onions and a pinch of salt until the onions are wilted...do not brown. Let onions cook, then add parsley, dill, mint, allspice, rice, juice of a lemon, sugar, salt and pepper, pine nuts, white wine and currants. Mix and let simmer, covered for about 10 minutes, cool mixture. Taste mixture for salt and pepper. Rinse the vine leaves until no brine remains. Pat them dry and cut off tough stems. Line the bottom of a dutch oven with broken vine leaves. Place on an old plate upside down in the bottom. To prepare dolmathes, place vine leaves shiny side down on a flat surface. Place about one tablespoon of mixture above the division at its base, fold each side of the leaf diagonally into the center...until they overlap the stuffing. Start rolling the leaf from the base to the tip making a neat package, do not make it too tight as the rice will swell during cooking. Place the packages se 1 whole leg of lamb (approx. 6.5 pounds) 1.5 tblsp cumin seeds 3 tblsp black peppercorns 3 tblsp dried orregano leaves 3 tblsp dried thyme leaves 0.5 tsp sea salt (I use regular salt) 3-4 dried chipotle chile (essential - these are smoked jalapeno) 3 tblsp olive oil 8-10 prickly pear cactus pads (optional - these are sold as nopales) 6 cups reserved lamb stock (I use beef stock with equally good results) salt and pepper to taste til ready to serve. Additional Notes: ReciB pe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ m: "El Paso Chili Company's Texas Border Cookbook" by Park and Norma Kerr ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ high heat for about a minutes. Lower heat, cover and let simmer for about 15 minutes. Curry should be damp-dry. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ------------------------------------------ ------------------------------------------ ------------------------------------------ Remove hip bone with a boning knife (I usually leave this on, it just makes carving the lamb a little more difficult). Re-form the lamb and tie tightly with kitchen string. Make a stock with the bones and trimmings and set lamb aside, covered with plastic wrap. In a small iron skillet, saute the cumin seeds, peppercorns, o garlic Wpper NOTE: Spring Rolls may be made ahead, fried 10 minutes, and frozen. Thaw and fry an additional 5-10 minutes when ready to serve. Fish sauce will keep in fridge a couple weeks. Recipe: Vietnamese Spring Rolls Ingredients: 2 lb ground pork (or mix of pork and veal) 1 large onion, chopped 2 eggs 1 lb crabmeat 1 small pkg bean sprouts, rinsed and torn up 1 small pkg Longkow bean threads or rice vermicelli, cooked according to package 1 pkg triangular rice paper 3 Tbsp parsley salt and pepper to taste FISH SAUCE 1 pint lemonade (or 1 lemon cut & squeezed thoroughly, 1 pint water and sugar to taste) 2 cloves crushed garlic 1 Tbsp or more (to taste) of bottled fish ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ------------------------------- ecause it's good exercise for givin Ea 6 1/2 ounce-can tuna packed in oil, drained well 3 tablespoons plain yogurt 2 tablespoons mayonnaise 2 tablespoons finely chopped onion 1 1/2 teaspoons drained bottled horseradish, or to taste 2 teaspoons finely chopped fresh parsley leaves cayenne to taste for sprinkling the dip if desired lightly toasted pita triangles gar, cilantro, and red pepper flakes. Makes 3 1/2 cups. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe waB s created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ n up well. Arrange rounds of toasted baguettes on a platter and drizzle the tomato mixture over the tops. Serve as hors'd'ouvres or side dish. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------ 2 1/2 cups rice (basmati preferred) 2 med-large onions, chopped fine To soak: in 2 cups thick yogurt, good if homemade with half and half) FOR BEST RESULTS: soak for 2-3 hours. 6 med tomatoes, diced, 6 cardadmoms, 6 cloves 6 cinnamon sticks, 1 tspn turmeric 1 tspn garam masala 2 tspn dhania powder 1/2 tspn red chilli powder 1 bunch chopped coriander 1 bunch chopped fresh mint 5 green chillies, slit. Grind to paste: (and add to above yogurt mix to soak) 4-5 cloves garlic, 4 green chillies,B inch ginger. ke. The french bread gets chewey so I would think the bagels would too. I'll have to try it next time. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ omes brown/golden. Remove in a manner similar to the spices. To the pan, add some oil and when hot, add the soaked eggplant 3 cups chopped cabbage 1 medium onion, chopped 1.5 t oil 9 oz pasta shapes (shells, bow-ties, etc) 1/4 cup crunchy peanut butter 1 T fresh lime juice 1.5 t brown sugar 1.5 t soy sauce 1.5 t worcestershire sauce (Vegetarian or regular worcestershire sauce, as you prefer.) 1/4 t crushed red pepper 1/2 t curry powder 1/8 t ground cloves 1 clove garlic, minced or mashed 7 oz coconut "milk" 1 T chopped fresh cilantro 1 t chopped fresh basil e remaining bean sprouts, cilan Ztro sprigs, and lemon or lime wedges, and serve immediately. Diners squeeze lemon or lime juice to taste. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 1 pack frozen spring roll wrappers 50 g bean thread vermicelli, soaked 20 min in hot water 4 Chinese dried mushrooms, soaked 20 min in hot water 1 tablespoon finely chopped coriander leaves and stems 1/2 teaspoon chopped garlic 50 g finely chopped bamboo shoots 1 large green onion, finely chopped 1 small carrot, finely grated 1 cabbage leaf, finely chopped 100 g bean sprouts, chopped 125 g finely minced pork or chicken 1 tablespoon fish sauce vegetable oil for deep frying Makes 12 large B,spring rolls, or 36 small hors d'oeuvre size 2. Heat oil in a wok or large skillet and saute garlic until golden.Add the shrimp and ground pork and stir-fry until lightly browned. Add the sugar, fish sauce, soy sauce, and chili sauce and stir-fry until the sugar dissolves. Pour in the beaten eggs, let them set slightly, then stir to scramble. 3. Add the noodles and stir-fry about 2 minutes. Push noodles to side of wok or skillet. Add the tamarind sauce and cook for 1 minute. 4 oz dried rice noodles, medium size 1/4 cup vegetable oil 2 cloves finely minced garlic 3 tblsp chopped raw shrimp 3 tblsp lean ground pork 1 tsp sugar 1 tblsp fish sauce 1 tsp soy sauce 2 tsp hot chili sauce 2 beaten eggs 2 tblsp tamarind sauce 1/4 cup bean sprouts 1 sliced scallion 1 tblsp salty preserved radish 2 tblsp coarsely ground salted or unsalted peanuts 2 tblsp sliced green onions 2 wedges lemon 1 cucumber ili pepper, optional) in oil. Add red onion and bell peppers. S Ytir-fry 2 minutes. Add seafood and rest of ingredients. Stir-fry about 2 minutes or until shrimp are done. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ r in the drained noodles and the reserved fish sauce mixture and stir-fry about 30 seconds. Push the noodles to one side, pour in about a 1 egg white, lightly beaten 1/4 cup soy sauce 1 tablespoon plus 1 teaspoon cornstarch 1 1/2 pounds skinless boneless chicken breasts, cut into 1-inch cubes 1 tablespoon dry sherry 2 teaspoons cider vinegar 1 teaspoon sugar 3 tablespoons vegetable oil 2/3 cup unsalted cashews 1 teaspoon grated fresh ginger 2 scallions, sliced 1 8-ounce can water chestnuts, drained and sliced 1 medium green pepper, cut into 1/2 inch dice cipe From: inaka@tdl.com --------------------------------------B This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 1/3 cup cumin seeds 2 tblsp coriander seeds 2 ancho chiles 2 mulato chiles 4 pasilla chiles 6 lb rimmed beef chuck, cut in 1 1/2 x 1/4 strips 1/2 lb thickly sliced lean bacon, cut crosswise into thin matchsticks 1/2 tsp rosemary 1 tsp crumbled sage 3/4 lb ham, finely diced 1 1/2 tblsp corn oil 3 lb large yellow Spanish onions, finely diced 3/4 cup diced celery 1 cup ground ancho chile powder 1/2 tsp cayenne pepper 5 bay leaves 1 pequin chile (optional) 3 jalapeno peppers, seeded and minceB 3 serrano peppers, seeded and minced 1/2 can (3 1/2 ounces) chipotle chiles in adobo sauce, coarsely chopped 1 smoked ham hock 2 cans (24 ounces each) Italian peeled tomatoes 1/2 cup golden tequila 2 cups beef stock 1 tsp oregano mixture over the tops. Serve as hors'd'ouvres or side dish. Alternative: I double the above and process to a spreadable (slightly thicker) consistency, and then refrigerate for up to 2 weeks. Keep in mind that the mixture will thicken slightly when refr water Wnue to cook, stirring, until the sauce is like thick custard. Remove from heat. Knead the Silver Loaves dough for 3 minutes. Cover and let sit 10 minutes. Divide into 24 pieces and cover again with the cloth. Pat each piece of dough into a 4 inch in diameter circle. Place a teaspoon of pork filling in centre and pleat edges of circle all the w ay around. Bring edges up over filling, finally pinching the pleats together firmly at the centre top. Set aside for 10 minutes. Place each bun on a piece of wax (greaseproof) paper, and steam with 1/2 inch of space between them, for 12 minutes. Do not open the steamer while cooking or else the characteristic splitting of the top of the bun will not take place. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer 4 shallots minced 1 red jalapeno pepper with seeds, minced 2 green jalapeno peppers with seeds, minced 5 garlic cloves, minced 1 tblsp plus 1 tsp peanut oil 1.5 lb lean ground lamb 1/5 cup chopped fresh coriander (cilantro) plus 1/4 cup whole leaves for garnish 1/4 cup chinese preserved or pickled cabbage 1/2 tsp soy sauce 1/4 tsp salt 1/4 tsp freshly ground black pepper 18 radicchio leaves 1/4 small red onion, sliced crosswise 1/8 inch thick 1/4 small white onion, sliceBAd crosswise 1/8 inch thick lemon-soy vinaigrette (recipe follows) add to the pan. Bring back to the boil, stirring until slightly thickened. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ (dough for outside of dumpling) 1 3/4 cups hot water 3 T. sugar 2 T. vegetable shortening or oil 6 cups all-purpose (plain) flour 2 T. baking powder 1/2 tsp. salt Makes 24 buns 1 T. sugar 1 1/2 T. soy sauce 1 T. oyster sauce 1/2 cup chicken stock 1 tsp. sesame oil 1/4 tsp. ground black pepper 1 drop red food colouring (optional) 1 T. vegetable oil 3/4 lb. diced roast pork (recipe: 3 lbs. pork sirloin cut into 2 inch strips, marinated in: 2 T. sherry, 2 T. sugar, 1/4 cup soy sauce, F 3 T. hoisin sauce, 1/4 tsp. red food colouring; marinate 4-5 hrs in fridge; bake 1 hour at 325, brushing with honey three times; let cool 20 min. then dice for dumpling recipe) 1/2 inch piece fresh ginger, minced 1 large or 2 small spring onions, chopped 1 T. cornstarch 2 T. water 1 recipe Silver Loaves down, on each square. 6. Place buns with paper in single layer in bamboo steamer over boiling water. Cover and steam buns until done, about 20 minutes. Makes 5 tblsp oil Method: Marinate prawns for 20 minutes in egg white, cornstarch, salt, water and oil. Mix together the tomato ketchup, sambal oelek, MSG, sugar, rice wine and cornstarch. Peel garlic and ingwer and chop finely. Also chop scallions finely. Heat 3/4 litres oil in a pan or wok and fry half of the prawns. Take them out of the pan after 45 seconds and drain them. In another pan or wok put 5 tablespoons of oil and fry garly and ginger for 30 seconds. Add prawns and fry while stirring constantly. Add prepared sauce and fry for 1 minute. Add chopped scallions and 2 tablespoons oil. Additional Notes: The Meat: Cut your choice of meat into cubes, about 1 1/2" or so. Boneless skinless chicken breast comes out very tender, but most meats (lamb, pork, beef, venison) will make fine spiedies. This recipe will marinate anywhere from one to three pounds of meat. 8 bay leaves (crumbled up) 4 tsp oregano 8 sm cloves of fresh garlic, minced 1/2 C lemon juice 1/2 C salad oil or fruity olive oil (preferred) 3/4 C vinegar (any variety) 1 tsp pepper 3 tsp salt (or to taste) (If using lamb, try B adding a couple of mint leaves) mediately remove from the heat. Season with tamari znd freshly ground pepper, and serve. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 3/4 cup finely chopped onion 1 clove garlic, minced 3/4 tablespoon minced jalapeno 1/2 teaspoon coriander 3/4 teaspoon cumin 2 tablespoons unsalted butter 2 tablespoons flour 2 cups milk 14 ounce can plum tomatoes, juice discarded, tomatoes chopped OR 4 Roma tomatoes, skinned and chopped 8 ounces cooked elbow macaroni 3/4 cup grated Monterey Jack cheese 3/4 cup grated sharp cheddar cheese 1/2 cup bread crumbs 1/2 cup parmesan pavlova filling ideas watercress peach cream vanilla peach melba shortcakes peach pineapple upside-down peach raspberry kuchen peach streusel peanut butter wings sherbert pebre salsa penne golden garlic pennsylvania dutch potatoes periperi sauce pesto cheesecake pick-a-piper sauce pickle grilled sandwich pickled sauce meats turnips picnic potato salad pikelets piled peach colada dolmades pineapple banana fritters pineapple pineapple pineapple salsa pineapple upside crustacean biscuits pinto cheese quesadillas piquant chicken bread crisps herbs pizza pizza snacks pizza planter's punch sauce poached fruit grappa poblano chipotle potatoes polish chops ponderosa steak marinade popovers 1/4 cup cooking oil (1/2 olive oil) 1 cup chopped onions 1 cup chopped green peppers 4 minced garlic cloves 1/2 cup chopped parsley (or 2 tablespoons dried parsley) 2 8oz. cans tomato sauce 4 minced garlic cloves 2 bay leaves 1tablespoon salt 1/4 teaspoon each, thyme and marjoram 1/2 teaspoon tabasco 1 quart water 11/2 cups dry white wine 1 lb. halibut, 1" pieces 1 lb. shrimp, shelled (raw) 3 dozen clams, in sBBhells crab chunks or abalone or whatever seafood is available les and egg shreds; toss to coat. Remove to serving plate and garnish with sesame seeds. Additional Notes: Recipe From: Yan can cook ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ r Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------- priozhki prosciuittowrapped scampi prune chocolate bread prune chocolate mousse chocolate orange chocolate orange sauce chocolate peppermint sauce chocolate raspberry brownies chocolate speed chole chopped olives cheese canapes chorizo christmas cookies cookie press churros chutney garlic dressing chutney cilantro chicken kebabs cilantro salsa cincinnati chili citrus barbeque sauce citrus salmon cheese classic potato latkes classic salsa cocktail dressing cocktail sauce noodles peanut sauce horseradish cream sauce chicken hungarian italian cream chicken barbecue chicken vegetable carpaccio rucola yogurt sauce vinegar mustard artichoke sauce virginia's famous pickles world championship chili pastry pastry raspberries pumpkin bread pumpkin bread muffins pumpkin dutch apple pumpkin queen chilis quemada salsa quick pasta sauce quick fried cabbage raindrop raisin flake cookies rajma ranch ranch dressing ranger cookies rasagolla rasam rasam masala tex-mex fajitas really simple muffins rebel beans beans beans beans chile puree roasted onions curry paste refrigerator potato rolls restaurant style onion rings reuben reuben sandwich rhubarb strawberry cobbler casserole chick salad tomatoes ricotta pepper bread roast chicken roast salad roast grand-mere roast artichoke-mustard sauce roasted chicken rosemary roasted olive herbs roasted garlic canapes roasted garlic mashed potatoes roasted-garlic potatoes rockefeller sauce rocket pesto roquefort biscuits rosemary roast rosemary roasted rosemary's classic pizza dough rosti potatoes rosti potatoes sachertorte austrian chicken salad fennel mushroom shaved parmesan salmon basel style salmon chowder creole salmon croquettes salmon deviled salmon vodka cream sauce salmon marcaroni salad salmon marinade salmon pasta salad salmon pistou tomato sauce salmon puffs salmon scampi salmon spinach salmon squash leeks salmon steak papilote salmon vegetable salmon basil cream sauce salmon horseradish cream salmon salsa campechana campeche-style salsa cruda tomato sauce salsa fresca 6 Eggs, Large 1 c Sugar 1 t Vanilla Extract 4 oz Unsweetened BakingChocolate* 1 c Flour, Sifted 1/4 c Sugar 1/3 c Water 2 T Kirsch FILLING : 1 1/2 c Confectioners' Sugar 1/3 c Butter, Unsalted 1 Egg Yolk, Large 2 T Kirsch Liqueur TOPPING: 2 c Sour Cherries, Canned, Drain 2 T Confectioners' Sugar 1 c Cream; Heavy, Whipped 8 oz Semisweet Chocolate Bar (1) * There should be 4 squares of chocolate and it should be melted. at it with maple surrup poured ove <r top but have had it with jam mixed in. Anything sweet would do, I imagine. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ wly beat in oil until thick. Stir in dill. Chill. Makes 3/4 cup. to baste with pan liquid. When ready to serve, scrape away dill and seasonings. Place fillets, skin si salsa frita fried sauce salsa canned ingredients salsa salty sambar masala sandwiches sangrita sangrita sashlyk grilled satay satay satay satay sauce sauce bearnaise sauce demi-glace sauce italian dishes sauce hollandaise sauerbraten sauerbraten sauerbraten roasted sausage kolbasz sauteed chicken lemon sauce sauteed potatoes garlic butter savory indian pancakes savory pumpkin spread savory salad chicken breast scallion biscuits scallion griddlecakes scalloped potatoes scallops pepper scallops peppers scampi rockefeller scandia's gravad scarlet lemon wings schinkenfleckerl schmarrn scones scones scones seafood fantasia seafood stuffed potatoes sesame chicken setchouan glazed chicken wings seven seven seven flavor chicken 30 mins.f Mediumg Mediumm 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme Recipe: Alaskan Salmon Chowder Ingredients: 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1/4 teaspoon black pepper 1/2 cup chopped broccoli 1 can (13 oz.) low-fat evaporated milk 1 pkg. (10 oz. ) frozen corn kernels, thawed Minced parsley Method: Drain and flake salmon, reserving liquid. Saut onions, celery a salt chicken broth 1/2 teaspoon thyme 1/4 teaspoon black pepper 1/2 cup chopped broccoli 1 can (13 oz.) low-fat evaporated milk 1 pkg. (10 oz. ) frozen corn kernels, thawed Minced parsley 1228c inaka@tdl.comd 25 mins. Oil 3 tbsp. Bay leaf 1 Onion 1 Ginger 1/2 tsp. Garlic 1/2 tsp. Cumin Seeds 1/2 tsp. Turmeric 1/4 tsp. Chili Powder 1 1/2 tsp. Yogurt 2/3 tsp. Salt 1/4 tsp. Coriander powder 2 tsp. Potatoes 1 lb. Tomato 1 Capsicum 1 Recipe: Aloo Dum - Potatoes & tomatoes Ingredients: Oil 3 tbsp. Bay leaf 1 Onion 1 Ginger 1/2 tsp. Garlic 1/2 tsp. Cumin Seeds 1/2 tsp. Turmeric 1/4 tsp. Chili Powder 1 1/2 tsp. Yogurt 2/3 tsp. Salt 1/4 tsp. Coriander powder 2 tsp. Potatoes 1 lb. Tomato 1 Capsicum 1 Method: Heat oil, add bay leaf and onion. Fry for 3-4 minutes. Add ginger and garlic and fry for another minute. Add mustard and cumin seeds. The potatoes should be sliced, and the tomatoes and cap- sicum cut up. Add th ese, mix well, and cook for 4-5 min- utes, continuously stirring. Sprinkle with turmeric, coriander and chili powder. Beat the yogurt and blend into a smooth mixture. Add yogurt and salt. Mix gently, cover and cook for about 10 minutes on low heat. largeA leafE manual margarineC masalaF mincedC potatoesI tbspE olives onionsC parsleyC pepperC peppersI please potatoesC potatoes potatoes powderE product program recipes chili powder peppersI register registration salmonC saltC seedsE shareware stickF stringI tablespoonsC tbspE teaspoonC template thawedC program shareware please browse template thymeC tomatoE tomato tomatoesF tomatoes turmericE turmeric turmeric balsamicI balsamic vinegarI beansI brothC browse capsicumE capsicum carrotA carrot carrotsC cauliflowerF cauliflower celeryC chanaA chana check chickenC chiliA chili powder choppedC click cloveC clovesF coconutA coconut grated collection contains convenience corianderE coriander powder cuminE cumin seeds cumin seeds cupsC daalA delete dicedC dillI eachC eggsI entered garamF garam masala ginger gratedA hardboiledI hardboiled eggsI however inaka/inakasoft kernels garlic string beansI gingerE ginger stickF garlicC garlic garlic clovesF This program is shareware. Please browse this template as long as you wish. However, if you wish to edit, delete, or add your own recipes, you must register this product. However, registration is only $10 Please click above, to view the REAL recipes. *Until you register this product, you can NOT: Add, Convert, Edit, Delete or Print ANY recipes. Sorry...However, by registering this product, you will be able to do EVERYTHING! (Including, the ability to delete recipes, which means you can delete this annoying shareware message. Again, sorry...) """""" """""" vinegarI yellowA yellow split yogurtE yogurt onionA onion onion largeA onionsC peasA peppersI please potatoesC potatoes potatoes powderA product program recipes chili powder peppersI register registration riceA salmonC saltA seedsE shareware splitA stickF stringI tablespoonsC tbspE teaspoonC template program shareware please browse template thymeC tomatoE tomato tomatoesF tomatoes turmericE turmeric turmeric uradA Rice 1 cup Urad Daal 1/3 cup Chana Daal 1/3 cup Yellow Split Peas 1/3 cup Salt 1 tsp. Red Chili Powder 1 tsp. Onion (opt.) 1 (large) Carrot (opt.) 1 Coconut - grated (opt.) 1/4 cupa 1228c inaka@tdl.comd 15 mins.e Overnightf Noneg Rice 1 cup Urad Daal 1/3 cup Chana Daal 1/3 cup Yellow Split Peas 1/3 cup Salt 1 tsp. Red Chili Powder 1 tsp. Onion (opt.) 1 (large) Carrot (opt.) 1 Coconut - grated (opt.) 1/4 cup Recipe: Adai Ingredients: Rice 1 cup Urad Daal 1/3 cup Chana Daal 1/3 cup Yellow Split Peas 1/3 cup Salt 1 tsp. Red Chili Powder 1 tsp. Onion (opt.) 1 (large) Carrot (opt.) 1 Coconut - grated (opt.) 1/4 cup Method: Mix Rice, Chana Daal, Urad Daal, and Yellow Split Peas in a large vessel. Soak in a lot of water for about 2 hours. Grind the soaked mixture with Chili Power and salt coarsely, without adding much water. Ferment for about 3-4 hours, then refrigerate or freeze. In cold weat Type: Style: Preparation Time: Cooking Time: Ingredients: Method: ind out how to register, please browse the accompanying manual, or check our web site. This collection contains 1,001 recipes already entered in for your convenience! Check us out on the web! http://www.tdl.com/~inaka/B inakasoft/ Alaskan Salmon ChowderB SoupsC 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme or about an hour. The mixture will have to left outside for a while before being ready to use. her, the fermenting process might take longer, and it might be a good idea to ferment in an oven (the pilot light will keep the mixture warm). Add either onions (finely cut), carrot (grated) or coconut before preparing. Freezing Notes If freezing, only ferment for about an hour. The mixture will have to left outside for a while before being ready to use. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using CompuCpter Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ nd garlic in margarine. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly tender. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle with minced parsley to serve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaC8ka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ A Aloo GobiB VegetablesC 6DmCauliflower 1 Potatoes 4 Oil 1/4 cup Cumin seeds 1 tsp. Ginger 1 in. stick Garlic 3 cloves Turmeric 3/4 tsp. xCut cauliflower into flowerets. Cube potatoes. Heat oil and saute cumin seeds for about a minute. Add garic and ginger, stir and add potatoes. Bhoona, add turmeric and chili powder, and bhoona again. Add tomatoes and simmer for about 5 minutes. Add cauliflower and high heat for about a minutes. Lower heat, cover and let simmer for about 15 minutes. Curry should be damp-dry. GNRed Chili Powder 1 tsp. Tomatoes 3 Garam Masala 1 tsp. Coriander powder 2 tsp.K Indian jnd high heat for about a minutes. Lower heat, cover and let simmer for about 15 minutes. Curry should be damp-dry. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ A AntipastoB AppetizersC ManyD]red peppers garlic and dill string beans new potatoes olives balsamic vinegar hardboiled eggs jMy mother would put together an antipasto with whatever was in the kitchen but the core ingredients were the red peppers that my father roasted over coals, her garlic and dill pickled string beans, oven-roasted new potatoes, and dry cured olives. All this was drizzled with balsamic vinegar and sprinkled with hard boiled eggs that were put through a fine sieve. Italian`^red peppers garlic and dill string beans new potatoes olives balsamic vinegar hardboiled eggs 1228c inaka@tdl.comd Nonee Nonef Mediumg Mediumm @^red peppers garlic and dill string beans new potatoes olives balsamic vinegar hardboiled eggs Apple PancakesB DessertsC 4D_2/3 c Flour, Unbleached, Unsifted 2 t Sugar 1/4 t Salt 4 Eggs, Large, Beaten 1/2 c Milk Apple PancakesB DessertsC 4D_2/3 c Flour, Unbleached, Unsifted 2 t Sugar 1/4 t Salt 4 Eggs, Large, Beaten 1/2 c Milk Recipe: Antipasto Ingredients: red peppers garlic and dill string beans new potatoes olives balsamic vinegar hardboiled eggs Method: My mother would put together an antipasto with whatever was in the kitchen but the core ingredients were the red peppers that my father roasted over coals, her garlic and dill pickled string beans, oven-roasted new potatoes, and dry cured olives. All this was drizzled with balsamic vinegar and sprinkled with hard boiled eggs that were put through a fine B sieve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ st tender. Add the drained cannellini beans, garlic, salt, and pepper, and simmer, stirring occasionally, until the beans are heated through. Stir in the 1/3 cup fresh herbs. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ blend well. Stir in black beans. Spoon a third of tomato sauce mixt ure over the bottom of a 12 x 8-inch baking dish. Top with 3 uncooked lasagne noodles. Spread evenly with 1 cup cottage cheese and sprinkle with 1 cup cheddar. Spoon of half of the remaining tomato sauce mixture. Add another layer of 3 noodles, remaining 1 cup cottage cheese, then sprinkle with 1 cup cheddar. Add last 3 noodles, remaining tomato sauce, and remaining cup cheddar. Cover tightly with foil and bake 50-60 minutes. Before serving, sprinkle scallions on top. Additional Notes Recipe: Apple n Potato Cake Ingredients: 1 1/2 lb Floury potatoes 3 t Salt 2 oz Butter 4 T Self-raising flour 2 Apples, peeled,cored,chopped 2 T Granulated sugar 3 T Softened butter Method: The potatoes must be hot and floury, but either eating apples or cooking apples can be used. (Best results with a cooking apple, though.) Boil the peeled potatoes in well-salted water. Drain and cover with a cloth to "dry in their steam". Sieve or rice into a warmed mixing bowl, and be at in the fat. Work in sufficient flour to make the dough manageable, adding salt to taste. Divide the dough in half and roll or pat into 2 rounds of equal size just over 1/2 inch thick. Place one round on the warmed bakestone and spread with the chopped apple. Cover with the other round of dough and pinch the edges together. -- Bake on the bakestone over a moderate heat until brown underneath. Turn using the broadest spatula you have, or two spatulas and a friend. Cook the other si de. Remove the cake to a hot serving dish. Carefully peel up one side of the top of the cake, spread the apples with the softened butter, and sprinkle them with sugar. Fold that half down and do the same to the other side. Sprinkle sugar on top, and serve immediately, with thick cool cream. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakaD0soft/ ------------------------------------------ ugh manageable, adding salt to taste. Divide the dough in half and roll or pat into 2 rounds of equal size just over 1/2 inch thick. Place one round on the warmed bakestone and spread with the chopped apple. Cover with the other round of dough and pinch the edges together. -- Bake on the bakestone over a moderate heat until brown underneath. Turn using the broadest spatula you have, or two spatulas and a friend. Cook the other si Apple KatsupB PreservesC 12 large firm tart apples peeled quartered and cored 1 cup (1/4 liter) sugar 1 tsp (5 ml) ground white pepper 1 tsp (5 ml) ground cloves 1 tsp (5 ml) dry mustard Recipe: Apple Cake Ingredients: 4 C. Apples, Sliced 2 C. Sugar 2 C. Flour 1 1/2 t. Baking Soda 1 t. Cinnamon 1/2 C. Raisins 1 t. Salt 2 Eggs Unbeaten 3/4 C. Oil 2 t. Vanilla Extract 1/2 C. Chopped Nuts Method: Slice Apples into small pieces. Pour sugar over apples. Let stand 1/2 to one hour. Add all remaining ingredients and mix by hand until smooth. Spread in greased and floured pan (9x13) and bake in 350 oven for 45-60 mins. Additional Notes (if any): Recipe From: inaka@tdl.cB ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ naka Software: http://www.tdl.com/~inaka/inakasoft/ Applesauce CakeB FishC 2 1/2 C. All Purpose Flour 1 1/4 C. Packed Brown Sugar 1 15oz Jar of Applesauce 1 C. Salad Oil 2 Eggs 2 t. Double Acting Baking Powder 2 t. Cinnamon 1 t. Baking Soda Preheat oven to 350 . Grease (13x9inch) baking pan. Into a large bowl, measure the first 10 ingredients. With mixer at a low speed, beat until mixed; increase speed to high; beat 5 minutes, separating bowl with a spatula. Stir in walnuts, raisins; pour into pan. Bake for 40 minutes or until toothpick inserted in center comes out clean. Cool in a pan on a wine rack. Place doily on cake. Sprinkle confectioner s sugar through sieve onto doily. Discard doily. Gv1/2 t. Salt 1/2 t. Ground Cloves 1 C. Walnuts, Chopped 1 C. Dark Seedless Raisins 1 8-Inch Doily Confectioner s SugarK AmericanL e speed to high; beat 5 minutes, separating bowl with a spatula. Stir in walnuts, raisins; pour into pan. Bake for 40 minutes or until toothpick inserted in center comes out clean. Cool in a pan on a wine rack. Place doily on cake. Sprinkle confectioner s sugar through sieve onto doily. Discard doily. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.coC>m/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ Apricot SalsaB SaucesC ManyD 1/2 red bell pepper, roasted and chopped (see below) olive oil 1 small onion, chopped 1 small tomato (or 2 small roma tomatoes, chopped) Recipe: Alfredo Sauce Ingredients: 1 pint whipping cream 1 cup parmesan cheese 1 stick of butter. Method: Melt the butter and slowly add cheese cream and cooked pasta. You need to add the cheese slowly so it doesnt form clumps. I have modified this recipe by taking out all the butter and using whipping cream and milk instead of all whipping cream. It doesnt taste as good but its not nearly as bad. Sprinkle with nutmeg to serve Additional Notes (if any): Recipe From: inaka@B tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Arabic Pickled TurnipsB PreservesC 1 large beet 4 small turnips or 3 medium-size turnips, quartered 1 cooked beet quarter 2 to 3 slivers of garlic clove 2 to 3 sprigs young celery leaves 1/2 cup each white vinegar and water 1 Tbs. coarse salt Boil in water until tender; peel, cool, quarter and set aside: 1 large beet Drop into boiling water for 2 to 3 minutes: 4 small turnips or 3 medium-size turnips, quartered Remove turnips and peel them. They will have a silky texture. Place in hosterilized 1-pint wide-mouth jar, packing between each turnip: 1 cooked beet quarter 2 to 3 slivers of garlic clove 2 to 3 sprigs young celery leave Combine and bring to boil: 1/2 cup each white vinegar and water 1 Tbs. coarse salt Fill jar with viBBnegar mixture, seal and store in warm place 10 days. Makes 1 pint. Middle Eastern Arcadian Eight Bean ChiliB BeefC 1/4 lb of each of the following dried beans: kidney, white, pink, black, red, pinto, cranberry, and navy 1 lb bacon 5 large onions, peeled and chopped 2/3 cup minced garlic 1/4 cup toasted coriander seeds, ground 1/4 cup ground cinnamon 1/4 cup paprika texture. Place in hosterilized 1-pint wide-mouth jar, packing between each turnip: 1 cooked beet quarter 2 to 3 slivers of garlic clove 2 to 3 sprigs young celery leave Combine and bring to boil: 1/2 cup each white vinegar and water 1 Tbs. coarse salt Fill jar with vinegar mixture, seal and store in warm place 10 days. Makes 1 pint. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka CYSoftware. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Armenian Potatoes AppetizersC 2lbs old potatoes, peeled thinly and diced 3 tblsp tomato paste 1/4 cup water 4 cloves garlic, very finely chopped 1 tsp salt Recipe: Arcadian Eight Bean Chili Ingredients: 1/4 lb of each of the following dried beans: kidney, white, pink, black, red, pinto, cranberry, and navy 1 lb bacon 5 large onions, peeled and chopped 2/3 cup minced garlic 1/4 cup toasted coriander seeds, ground 1/4 cup ground cinnamon 1/4 cup paprika 1/4 cup cayenne pepper (or to taste for the timid of tongue) 1/2 cup ground dried Poblano chili peppers 108 oz (#10 can) Italian plum tomatoes, with juice 12 oz beer 5 lb lean ground b salt to taste Method: In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender. While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes. Add the tomatoes with their juice and the be er. Simmer for half an hour. In another pan, cook the beef until the pink color disappears. Drain and add it to tomato mixture. When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer CuDjisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ resh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender. While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes. Add the tomatoes with their juice and the be Artichoke Hearts ToscanaB AppetizersC 2 tablespoons oil from dried tomatoes packed in oil 2 cloves garlic, minced or pressed 1 large onion, chopped 1 pound mushrooms, sliced 2 ounces sliced prosciutto, chopped 1/2 teaspoon dry sage leaves 1/4 cup dried tomatoes packed in oil, drained and chopped AC\ka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 2 cloves garlic, minced or pressed 1 large onion, chopped 1 pound mushrooms, sliced 2 ounces sliced prosciutto, chopped 1/2 teaspoon dry sage leaves 1/4 cup dried tomatoes packed in oil, drained and chopped 3/4 cup dry white wine 1/2 cup water 15 artichoke hearts Salt and pepper Method: In a 10- to 12-inch frying pan over medium-high heat, combine oil, garlic, onion, mushrooms and prosciu tto. Cook, stirring occasionally, until onion is golden and mushrooms are brown and glazed, 15 to 20 minutes. Mix in sage, tomatoes, wine, water and artichokes; bring to a boil. Simmer, covered, until artichokes are tender when pierced, about 45 minutes; stir occasionally. Season to taste with salt and pepper. makes 4 to 6 servings. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Softwa aps sliced thin 1/4 cup brandy 1/4 cup water 1/3 cup apricot preserves 1/3 cup heavy cream Method: Preheat oven to 200 Make marinade: In a large bowl stir together marinade ingredients and let stand 15 minutes. Add pork to marinade, tossing to coat completely. Marinate pork, covered and chilled, at least 2 hours, or overnight, turning pork at least once. Remove pork from marinade and cut into 1-inch-thick slices. In a bowl dredge pork in flour, shaking off excess. In a large heavy skillet heat 1 tablespoon butter and vegetable oil over moderately high heat until hot but not smoking and saute pork 5 minutes on each side. Transfer pork to a heatproof dish and keep warm in middle of oven. To skillet add remaining tablespoon butter and saute shallots, stirring, 1 minute. Add mushrooms and saute, stirring, 5 minutes, or until liquid they give off is evaporated. Add brandy and cook mixture, stirring, until almost evaporated. Add water and preserves and cook, stirring, un ]til combined well. Stir in cream. Add pork and simmer 5 minutes. Additional Notes (if any): Recipe From: Gourmet April 1996 Susan Fallom: Stockholm, Sweden ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ once. Remove pork from marinade and cut into 1-inch-thick slices. In a bowl dredge pork in flour, shaking off excess. In a large heavy skillet heat 1 tablespoon butter and vegetable oil over moderately high heat until hot but not smoking and saute pork 5 minutes on each side. Transfer pork to a heatproof dish and keep warm in middle of oven. To skillet add remaining tablespoon butter and saute shallots, stirring, 1 minute. Add mushrooms and saute, stirring, 5 minutes, or until liquid they give off is evaporated. Add brandy and cook mixture, stirring, until almost evaporated. Add water and preserves and cook, stirring, un 2/3 Cup Rice Wine Vinegar 1 Cup Dijon Style Mustard 2 Tbls Brown Sugar 1/4 Cup Dijon Style Mustard Method: Preheat the oven to 375 degrees.Combine the peppercorns and coriander seed.Set aside. Prepare the dressing by combining the wasabi, garlic, soy sauce, ginger, lemon juice, rice wine vinegar brown sugar and the first measure of mustard.Mix well. Refrigerate. Toss the mushrooms with the peanut oil.Bake until crispy (about 15 minutes).Set aside in an airtight container.Pr epare the salad by combining the watercress, romaine, cucumber, radish and bean sprouts.Cover.Refrigerate.Coat both sides of the salmon fillet with the second measure of mustard.Add the reserved spices.Pan sear until golden on both sides.Remove from the pan.Serve individual portions over salad portions.Deglaze the pan in which the salmon was cooked with the dressing.Pour the resulting sauce over the salmon. Garnish with mushroom chips. Additional Notes (if any): Recipe From: inaka@tdl.c ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ aside. Prepare the dressing by combining the wasabi, garlic, soy sauce, ginger, lemon juice, rice wine vinegar brown sugar and the first measure of mustard.Mix well. Refrigerate. Toss the mushrooms with the peanut oil.Bake until crispy (about 15 minutes).Set aside in an airtight container.Pr epare the salad by combining the watercress, romaine, cucumber, radish and bean sprouts.Cover.Refrigerate.Coat both sides of the salmon fillet with the second measure of mustard.Add the reserved spices.Pan sear until golden on both sides.Remove from the pan.Serve individual portions over salad portions.Deglaze the pan in which the salmon was cooked with the dressing.Pour the resulting sauce over the salmon. Garnish with mushroom chips. Additional Notes: Recipe From: inaka@tdl.com ----- 1 sheet Pepperidge Farm frozen Puff Pastry 1 lb Brie Cheese (round) 1 pkg Boursin Cheese 1 egg 1 tsp water Source: Adapted from recipe included with Pepperidge Farms Puff Pastry(They 'stuff' the Brie with 1/4 cup slicedtoasted almonds and1/4 cup chopped parsley instead of Boursin)* liquor of orange blossom. Let rest about one hour covered. Buttered a round cake tin (about 5 cm height and 20 cm in diameter). Firmly stiff eggs white, mix them slowly to the dough. Pour the dough in the .cake tin , cook 40 minutes in a moderate oven without covering. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ r the sauce, decorate with strips of red pepper or red tomato skin. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created n water For the dipping sauce 1/4 cup soy sauce 1/4 cup fresh lime juice 2 tabs water 2 garlic cloves, minced and mashed to a paste with 1/2 t. salt 2 tabs sugar a 2-inch fresh red or green chili, seeded and minced (wear rubber gloves), or 1/4 teasp dried hot red pepper flakes, or to taste scallion brushes (procedure follows) for garnish if desired Method: Make the spring rolls: In a large bowl combine well the noodles, the mushrooms, the pork, the garlic, the shallots, the gingerroot, t he carrot, the coriander, the mint, the sprouts, the soy sauce, the salt, and the sugar. Put 1 spring-roll wrapper on a work surface, keeping the remaining wrappers covered with plastic wrap, cut it in half diagonally, and arrange one half with the longest side facing you. Spread a rounded tablespoon of the filling down the long side, leaving a 2-inch border at each end, and brush the edges with some of the egg wash. Fold the corners of the long side over the filling and, rolling away from you, roll up the filling in the wrapper, sealing the roll, using some of the remaining egg wash if necessary. Make more spring rolls with the remaining filling, wrappers, and egg wash in the same manner, transferring them as they are made to a wax-paper-lined baking sheet and keeping them covered with plastic wrap. In a deep fryer heat 1 1/4 inches of the oil to 375 F. on a deep-fat thermometer and in it fry the spring rolls in batches, turning them, for 2 to 3 minutes, or until they are golden, transferring them as they are fried with a slotted spoon to paper towels to drain. The spring rolls may be made 5 days in advance, cooled completely, and kept frozen in plastic freezer bags. Reheat the rolls, unthawed, on a rack set in a shallow baking pan in a preheated 450 F. oven for 10 minutes. Make the dipping sauce: In a small bowl stir together the soy sauce, the lime juice, the water, the garlic paste, the sugar, and the chili. Cut the spring rolls diagonally into 1-inch-th ick slices if desired. Arrange the spring rolls or slices on a platter with the dipping sauce and garnish the platter with the scallion brushes. To make scallion brushes: Can be prepared in 45 minutes or less but requires additional unattended time. Trim the roots and the green parts from scallions, leaving about 2 1/2 inches of stalk. Make crisscross cuts about 1/2 inch deep at both ends of each stalk and spread the fringed ends gently. Put the scallions in a bowl of ice and cold water an Zd chill them for 2 hours, or until the fringed ends have curled. Drain the scallions well. Additional Notes (if any): Recipe From: Gourmet February 1992 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ order at each end, and brush the edges with some of the egg wash. Fold the corners of the long side over the filling and, rolling away from A!Curry Flavored Sardines & SproutsB FishC 300g sardines cleaned rinsed and drained 100cc sake 1 tsp. salt 1 egg yolk 30cc water 1 tsp. baking powder 1/2 (100cc) cup flour 80cc sake boiled off 50cc dark soy sauce 1 Tbsp. sugar Recipe: Athens Broiled Fish Fillets Ingredients: 2 lbs fish fillets 1/2 cup olive oil 3/4 cup lemon juice 1 t. chopped mint 1/2 t. salt 1/8 t. cayenne pepper Greek olives Lemon wedges Method: Butter a broiling pan. Blend the olive oil, lemon juice, chopped mint, salt and pepper. Beat with a wire whisk. Place the fillets in the pan. Spoon the sauce over each fillet and broil. Baste frequently until side is done. Turn over and repeat for other side. Fish should flake easily at t ,ouch of fork. Garnish with olives and lemon wedges. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ Italian Cream CakeB CakesC Recipe: Curry Flavored Sardines & Sprouts Ingredients: 300g sardines cleaned rinsed and drained 100cc sake 1 tsp. salt 1 egg yolk 30cc water 1 tsp. baking powder 1/2 (100cc) cup flour 80cc sake boiled off 50cc dark soy sauce 1 Tbsp. sugar 1 piece solid curry roux bar 30cc ginger root juice 1 package bean sprouts roots and heads removed parboiled quickly drained and lightly salted 1 bunch Chinese chives (nira) parboiled quickly drained and cut into 2 cm pieces Method: 1. Fi let the sardines and lay in a container. Pour the sake in which the salt was dissolved and set aside for 30 minutes. 2.To make the batter put the egg yolk and water in a mixing bowl and mix well. Add the baking powder and mix well. Sift the flour into the bowl and fold the batter a few times to mix. 3. Dry the sardines in a kitchen cloth and thinly coat with flour. Dip inthe batter and deep fry in oil at 170 to 180 until it is golden brown and crisp. 4.Add the sake dark soy sauce sugar an d curry roux and bring to a boil.Add the ginger root juice 5.Lightly toss the bean sprouts and Chinese chives in a bowl. Divide the sardines into serving dishes and top with the vegetable mixture. Complete by pouring the curry-soy sauce over the dishes. Professional Notes; Chill all the batter ingredients in a refrigerator in advance. First mix the egg yolk and water in a mixing bowl. Then add the baking powder and mix well. Sift the flour into the mixing bowl and fold a few times to mix. ? This ensures the surface of the deep-fried pieces will be very crispy. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tchen cloth and thinly coat with flour. Dip inthe batter and deep fry in oil at 170 to 180 until it is golden brown and crisp. 4.Add the sake dark soy sauce sugar an Virginia's Famous Lime PicklesB PreservesC ManyD 7 lbs cucumbers, round slices 2 gallons water 1 cup pickling lime 2 quarts cider vinegar 9 cups sugar 1 tablespoon celery seed 1 tablespoon pickling spice 1 tablespoon whole cloves 1 tablespoon salt, canning salt, non-iodized AE>m/~inaka/inakasoft/ ------------------------------------------ ulated sugar 1 1/2 cups vegetable shortening, softened 1 stick (1/2 cup) margarine, softened 5 large eggs, separated 2 cups all-purpose flour 1 teasp baking soda 1/2 teasp salt 1 cup well-shaken buttermilk 1 teasp vanilla 2 cups sweetened flaked coconut 1 cup chopped pecans For frosting an 8-ounce package cream cheese, softened 1 stick (1/2 cup) margarine, softened 1 teaspoon vanilla a 1-pound box confectioners' sugar thod: Make cake layers: Preheat oven to 375 F. and lightly butter and flour three 9- by 2-inch round cake pans, knocking out any excess flour. In a bowl with an electric mixer beat together sugar, shortening, and margarine until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt. Beat flour mixture into egg mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, un s2 tablespoons olive oil 1 yellow onion, diced 1 red bell pepper, diced 2 ripe, firm bananas, sliced 1/4 cup pineapple juice juice of 3 oranges 1 pound fresh fettucine 1/4 cup fresh lime juice (2 limes?) 1/4 cup chopped cilantro 3-4 tablespoons minced hot chilies (or 1/2-3/4 cup Inner Beauty) 1/4 cup grated Parmesan 2 teaspoons unsalted butter salt and pepper to taste wrap and microwave for 6 minutes. Uncover and stir in green pepper, salt, and pepper. Cover and microwave 10 minut )es. Uncover and stir in cheese. Microwave 2 minutes more. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ------------------------------- ttom is turning dark (too bad they don't make clear pancake griddles). Using the corner of the turner, knock several holes in the pancakes. Done hours. Place pickling spice in a bag of cheesecloth and tie securely. Place cucumbers, vinegar, sugar, and spice bag in the pot and soak for 12 hours. After 12 hours simmer the mixture for 40 minutes (med heat). Sterilize the canning jars and tops well in boiling water. Boil the vinegar before pouring into the jar (if you have let the mixture cool before canning). Fill the jars to within 1/2 inch from the top. Can in a hot water bath (5 lbs) for 5 minutes. Additional Notes (if any): ecipe From: Virgina Witten ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Authentic Greek LambB LambC 4D^Leg of lamb many cloves of garlic lots of oregano and pepper lots of lemon juice a bit of salt )2 carrots 1 small turnip 3 oz bamboo shoots 4 oz white cabbage 3 tsp salt 2 large tomatoes 4 cups water (1 cup = 250 ml) 3 oz noodles 3 oz Chinese pickles (cha tsai) 2 scallions 3 oz pea sprouts 2 tblsp Vesop (this is a substitute for soy sauce) 1/2 tsp MSG (monosodium glutamate) pinch of pepper oons olive oil Method: In a large bowl toss vegetables with oil and salt and pepper to taste. Grill vegetables in batches on a rack set about 4 inches over glowing coals turning them, 10 :to 15 minutes, or until tender, transferring them to a platter as done. Additional Notes: Recipe From: Gourmet May 1994 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ form a smooth ball and transfer the ball to the tray. Working quickly, make 11 more balls with the remaining ice cream in the same manner and freeze them until they are A&Authentic Hungarian Sausage (Kolbasz) SausageC 10 lbs. coarse ground pork butt or pork shoulder 1/3 cup imported mild Hungarian Paprika. (Do not substitute generic) 1/4 cup salt 2 heaping Tbls. ground Allspice 5 or 6 garlic cloves 2 cups water Recipe: Authentic Greek Lamb Ingredients: Leg of lamb many cloves of garlic lots of oregano and pepper lots of lemon juice a bit of salt Method: Place many cloves of garlic under the skin/into the meat all around the leg. Sprinkle lots of oregano, pepper, lots of lemon juice, and a bit of salt on to the meat. Cover with aluminum foil & bake. The meat should still be brown/pink when done (Approx 1.5 hrs). I like to uncover the last 1/2 hour to get a crust on the leg. Additional NoB tes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ Avgolemono SoupB SoupsC 4Dl2 cups milk 2 tablespoons cornstarch 6 egg yolks, beaten 2 quarts chicken broth 1 cup long-grain white rice the heat and simmer the sausage in the water until the sausage starts to take on color. Turn the sausage over and add a little more water to keep it from burning. When both sides are brownish, leave the cover off and continue cooking slowly to cook away any remaining water.The sausage should be a nice rich red brown. The aroma will be heavenly. Dried and smoked sausage is used like pepperonni. My brother Frank Wischler carries on the tradition of sausage making. He makes Italian sausage by leaving out the PAPRIKA and the ALLSPICE. Use 2 ounces of whole fennel seed instead. This sausage is traditionally served with SOUR CREAM AND HORSERADISH SAUCE. Potatoes and a sauerkraut dish go well with this dish too. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ boil, turn down Z2 1/4 Cup Sifted Flour 1 t. Baking Soda 1 t. Salt 1 Cup Butter 3/4 Cup Sugar 3/4 Cup Firmly pk. Brown Sugar 1 t. Vanilla ( a little more) 1/2 t. Water 2 Eggs 2 - 12 oz. pkg. Chocolate Chips reduced to a paste, transfer it to a mixing bowl. Add the oil little by little, stirring as you do it. Add the lemon juice and pepper to tas te. Let the sauce stand in a covered container at least 4 hours before serving. Remove the stems from the mushrooms and clean them with a damp paper towel. Place five on each plate and spoon three tablespoons of the tapenade over them. Garnish the plates with the remaining capers. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------ T3 ripe mangoes 6 large cloves garlic 4 large ancho chilies (adjust to taste; you can use commercial chili powder if you must) 15 tomatillos (mexican green, tomato-type vegetables; you can mix or substitute plum tomatoes if necessary; i actually used half and half) 1 large white onion 2 limes 1 bunch fresh cilantro (or parsley) vinegar a good way to end sushi dinner) cucumber neri ume(tart plum paste) We make rolls with combinations of fried tofu, egg, cucumber, avacado, daikon, steamed carrot. Method: All of these are wrapped in nori(sheets seaweed) which you toast by passing the shiny side over flame or heat until crisp. You need a bamboo mat for rolling the makizushi. Put smooth, shiny side of toasted nori down on mat. Spread about 3/4 cups of Shari Rice on the nori to the ends A, B, C, but leave the top part of the nori free of rice so you can seal the roll. Place chosen filling in a line between A and C, then roll tightly. Moisten margin with water and BorschtB SoupsC ManyD 4 quarts of water Salt to taste Pepper to taste Parsley to taste A Few Bayleaves Whole chicken 1 Quart of whole tomatos 1 cabbage First you take four quarts of water, put it in a pot, You start a blaze beneath, add some salt but not a lot, Add some pepper and some parsley, and a bayleaf don't you know, when the water starts to boil now you know you're on the go. Then get a chicken (tho' my mama says that turkey tastes the best), You chop it into pieces, take the giblets and the neck, You add it to the water and you turn the heat down low, And let that chicken simmer for a half an hour or so. When your chicken meat i he go. Then get a chicken (tho' my mama says that turkey tastes the best), You chop it into pieces, take the giblets and the neck, You add it to the water and you turn the heat down low, And let that chicken simmer for a half an hour or so. When your chicken meat is cooked, take it out with extra care, You put it in a bowl inside your cold re-Frigidaire. When your meat is slowly cooling take a break and have a smoke, While the soup pot slowly simmers you can watch your favorite soap. Now it's time to get an onion, and four garlic cloves, You chop them finely then into the frying pan they go. Saute them in some butter til they're brown and kinda clear, You add them to the soup and now tomato time is here! Now if you grow your own tomatoes, one quart is all you need, If you use the store-bought kind, get two cans of Del Monte's. Add the 'maters to the soup and let it simmer if you will, Then add about a tablespoon of dried or fresh-cut dill. Now get a half a dozen carrots, potatoes five or six, Three or four red beets and chop them into bite-size bits, Add the veggies to the soup and let it simmer there and thicken, Go back to the re-Frigidaire and get that cooled-off chicken. Take the meat off of the bones, take away the skin and fat, Put the meat into the soup, give the rest to your old cat. Now the soup is nearly finished and your race is almost run, But don't forget the cabbage, that's the last thing that is done. One small head of cabbage that you shre d up fairly fine, And once you put it in the soup it doesn't take much time. You can start to set your table and call your dinner guests, But don't forget the condiments that'll put them to the test! First you get some rye bread that's full of caraway seeds, You slice it nice and thick; use lots of butter, if you please! Then next comes thick white sour cream that'll make you groan with pleasure, You plop it in the soup and now you're really under pressure 'Cause the final step is garlic cloves that are thick and fat, You peel them 'till they're naked and you eat them just like that! You dip them in a bowl of salt and eat those puppies raw, And how you're ready for the finest meal you ever saw ... Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ your favorite soap. Now it's time to get an onion, and four garlic cloves, You chop them finely then into the frying pan they go. Saute them in some butter til they're brown and kinda clear, You add them to the soup and now tomato time is here! Now if you grow your own tomatoes, one quart is all you need, If you use the store-bought kind, get two cans of Del Monte's. Add the 'maters to the soup and let it simmer if you will, Then add about a tablespoon of dried or fresh-cut dill. Now get a half a dozen carrots, BaclavasB DessertsC 4DY8 oz butter 8 oz sugar 1 lb filo pastry 9 oz chopped walnuts 8 fl oz hot water cinnamon ^1 1/2 pounds pork or veal cubed (about 3 cups) 1 1/2 cups water Pastry for 1 (8-inch) double pie crust 6 tablespoons chopped dates 6 tablespoons currants 2 teaspoons salt 5 threads saffron 3/4 teaspoon ground ginger 3/4 teaspoon black pepper 1/2 teaspoon ground mace 1/4 teaspoon ground cloves 3/4 cup red wine 1 tablespoon wine vinegar 10 egg yolks dish. Grease the surface of the foil, and lay a bed of mint leaves on top of it. Use only enough so that the chicken will neat little bed to lay upon! 3. Cut the red onion into coarse pieces. Sprinkle loosely on top of the mint leaves. Sprinkle some salt over the onion and mint. 4. Peel the garlic cloves, and cut each in half. Take the chicken out of the marinade and sprinkle both sides with salt and pepper to taste. Place the pieces on top of the mint and onions. Take the garlic pieces and place them between chicken pieces (or even on top, if you like!) 5. Bake in a 350 degree oven for around 30 min. (depending Bacon Cheese BallsB AppetizersC ManyD 1 pound bacon 8 oz creamasoftened 8 oz shredded cheddar cheese 1/4 teaspoon onion powder 1/8 teaspoon garlic powder 1 teaspoon Worcestershire sauce chopped nutsFpCook bacon; drain and crumble. Combine with rest of ingredients (exceptnuts) and form into ball. Roll in nuts.K American` 1 pound bacon 8 oz creamasoftened 8 oz shredded cheddar cheese 1/4 teaspoon onion powder 1/8 teaspoon garlic powder 1 teaspoon Worcestershire sauce chopped nuts 1228c inaka@tdl.comd 25 mins.e Nonef Highg Mediumm Recipe: Bacon Cheese Balls Type: Appetizers Style: American Preparation Time: 25 mins. Cooking Time: None Ingredients: 1 pound bacon 8 oz creamasoftened 8 oz shredded cheddar cheese 1/4 teaspoon onion powder 1/8 teaspoon garlic powder 1 teaspoon Worcestershire sauce chopped nuts Method: Cook bacon; drain and crumble. Combine with rest of ingredients (exceptnuts) and form into ball. Roll in nuts. of the filling, sprinkle with cinnamon and cover with more filo. 6. Continue to alternate layers of pastry and filling, finishing with 2 or 3 layers of buttered filo. 7. Tuck in ends of the pastry and score the top layer with a sharp knife. 8. Bake in a moderate oven until golden and crisp. 9. While this is cooking, boil together the sugar, honey and lemon juice. 10. Pour over the cooked dish while it is still hot. 11. Leave to cool and then slice before serving. Additional Notes (if anyC Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ nkle a little dillweed on top of each mushroom. Bake at 350 degrees for 15 min. SOME PERSONAL OBSERVATIONS ABOUT THIS RECIPE: - Unless you're using some extremely large mushrooms, you will have enough filling for more than 15 mushrooms. After I made this recipe the first time, The amount of garlic used in the recipe was not enough for my tastes. Improvise to find the taste that suits you! Additional Notes (if any): Recipe From: inaka@tdl.com -----------------------------------------C This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Bagna CaudaB SaucesC ManyDi1/2 cup olive oil 1/4 pound butter 3 to 5 cloves of garlic, chopped fine 6 anchovy fillets, mashed Pepper Recipe: Bagels Ingredients: 1 tsp sugar 1 Tbsp flour 2/3 cup lukewarm water 2 eggs 2 sachets (1 1/2 Tbsp) dry yeast 1/4 cup vegetable oil 3 cups flour 2 Tbsp sugar extra 1 1/2 tsp salt Poaching Liquid: 16 cups water 2 Tbsp sugar Glaze: 1 egg yolk 1 Tbsp water poppy or sesame seeds Method: In a large bowl, combine sugar, 1 Tbsp flour & water, sprinkle in yeast & stand until frothy (2 mins). Stir in eggs & oil. Mix 1 cup flour, extra sugar & salt into yeast mixture. Beat with wood en spoon until smooth. Stir in enough of the remaining flour to make a soft dough.Turn onto a lightly floured surface & knead until smooth & elastic (about 10 mins). Place in a greased bowl, turn dough over in the bowl to grease all over. Cover with plastic wrap, stand in a warm place to rise (prove) for 1 hour or until doubled in size & imprint remains when dough is pressed. Punch down dough using fist, knead for 2 mins. Divide into 12 equal portions. Shape each piece into a ball (ke ep dough covered with plastic wrap while shaping). Poke finger through centre of each ball. Twirl around finger to form a ring. Place on floured oven tray & cover. Allow to rise for 15 mins. Bring water to the boil in a large pan. Add sugar. Place half the bagels into the water, cook 1 min. Turn, cook for 1 min longer. Using a slotted spoon, remove bagels to a greased baking tray lined with greased foil. Cook remaining half of bagels in poaching liquid. Combine egg yolk & water. Brush over bagels. Sprinkle with poppy or sesame seeds. Bake in a hot oven (400oF) for 25 mins or until golden. Cool on a wire rack. Makes 12. Additional Notes (if any): Recipe From: Dawn_Scotting@kcbbs.gen.nz , (Dawn Scotting) ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ into 12 equal portions. Shape each piece into a ball (ke Bajan Stuffed ChickenB PoultryC R3 fresh Habanero chiles, stems & seeds removed, finely chopped 1 tablespoon Caribbean-style Habanero sauce 4 chicken breasts, skin removed 6 green onions, finely chopped, including tops 3 cloves garlic, minced 2 tablespoons fresh-squeezed lime juice 2 tablespoons fresh parsley, chopped (I substituted cilantro) 1/2 teaspoon ground cloves Recipe: Bagna Cauda Ingredients: 1/2 cup olive oil 1/4 pound butter 3 to 5 cloves of garlic, chopped fine 6 anchovy fillets, mashed Pepper Method: Heat the oil and butter together in a double boiler. In another pan, cook the garlic in a bit of the oil until it is soft. Add the anchovy fillets, and cook until they dissolve into a paste, about 5 minutes. Add to the pot of hot oil and butter. Keep hot and use as a dip for celery, artichoke hearts, endive, cucumbers, green onions and Fr ench bread. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ Baked Bananas w/Lemon & OrangeB DessertsC 4D}4 bananas juice of 1 lemon juice of 1 orange, plus 4 slices of orange, peeled and trimmed with a knife 1tbsp dark brown sugar Combine in a shallow 9 x 13 baking dish: 1 3/4 cups lentil, rinsed 2 cups water 2 bay leaves 2 teaspoons salt 1/4 teaspoon pepper 1/4 teaspoon EACH marjoram, sage, and thyme 4 cloves garlic, minced 2 onions, chopped 1 16-ounce can tomatoes, drained and cut up ueezed lime juice 2 tablespoons fresh parsley, chopped (I substituted cilantro) 1/2 teaspoon ground cloves 1/2 teaspoon freshly ground black pepper 1 egg 1 tablespoon soy sauce Flour for dredging 3 cups dry breadcrumb Vegetable oil for frying Method: [Omit this step if baking -- cover the chicken in water and simmer for 30 minutes or until tender, skimming off any foam that forms. Remove and drain.] Combine the chiles, green onions, garlic, lime juice, parsley or cilantro, cloves (or cinnamon) and ground pepper. Cut deep gashes in the chicken and fill with the mixture. Secure open end with a toothpick to keep the stuffing from falling out. Beat the egg and combine with the soy sauce and pepper sauce Vegetable oil for frying Method: [Omit this step if baking -- cover the chicken in water and simmer for 30 minutes or until tender, skimming off any foam that forms. Remove and drain.] Combine the chiles, green onions, garlic, lime juice, parsley or cilantro, cloves (or cinnamon) and ground pepper. Cut deep gashes in the chicken and fill with the mixture. Secure open end with a toothpick to keep the stuffing from falling out. Beat the egg and combine with the soy sauce and pepper sauce . Lightly dust the chicken with flour, dip in the egg mixture and roll in the bread crumbs. Heat the oil to 375 degrees and fry the chicken until golden brown, 3-4 minutes on each side. Don't forget to remove the toothpick before serving ... Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Baked Bean Pot LentilsB BeansC 1 cup lentils 2 1/2 cups water 1/2 cup chopped onion 1 teaspoon salt 2 tablespoons dark brown sugar 2 tablespoons catsup 2 tablespoons molasses 1/2 teaspoon dry mustard 4 slices bacon, diced and cooked Recipe: Baked Bananas w/Lemon & Orange Ingredients: 4 bananas juice of 1 lemon juice of 1 orange, plus 4 slices of orange, peeled and trimmed with a knife 1tbsp dark brown sugar Method: 1. Peel the bananas and arrange them on 4 pieces of foil large enough to wrap the bananas comfortably. 2. Sprinkle with the citrus juices and sugar and top with an orange slice. 3. Wrap the foil in loose parcels and tightly seal the edges. 4. Bake for 20 minutes. 5. Serve the bananas in the foil parcelB Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ Baked BeansB BeansC 4Df1 pound dry navy beans 8 cups cold water 1 onion, chopped 1/2 pound salt pork, diced 1/3 cup molasses Recipe: Baked Bean Pot Lentils Ingredients: 1 cup lentils 2 1/2 cups water 1/2 cup chopped onion 1 teaspoon salt 2 tablespoons dark brown sugar 2 tablespoons catsup 2 tablespoons molasses 1/2 teaspoon dry mustard 4 slices bacon, diced and cooked Method: In saucepan, combine lentils, water, onion, and salt. Bring to a boil; cover and simmer 45 minutes. Stir in remaining ingredients. Turn into 1-quart casserole dish and bake at 350 for 1 hour and 15 minutes. Stir occasionally. itional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Baked ChickenB PoultryC 2DBWhole Chicken Butter Pepper 2 Medium Potatoes 2 Medium Onions Recipe: Baked Beans Ingredients: 1 pound dry navy beans 8 cups cold water 1 onion, chopped 1/2 pound salt pork, diced 1/3 cup molasses 1/4 cup packed brown sugar 1 teaspoon dry mustard 1/4 teaspoon pepper 1/2 teaspoon salt Method: Rinse beans and soak overnight. Drain water and add 8 cups water to beans. Bring to a boil; reduce heat and simmer, covered, for 1 1/2 to 2 hours or until beans are tender. Drain beans and reserve liquid. In crockpot combine drained beans, onion, and sal t pork. Add 1 cup drained bean liquid, molasses, brown sugar, dry mustard, pepper, and salt. Cover and cook on low for 10-12 hours or on high for 5-6 hours. Stir before serving. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ Horseradish Cream Sauce ChickenB PoultryC 2 tablespoons butter 2 tablespoons flour 1 cup milk 3 tablespoons prepared white horseradish 2 tablespoons sour cream 1 teaspoon sugar 2 cloves garlic 2 tablespoons fresh rosemary 1 tablespoon fresh thyme 1 tablespoon fresh summer savory 1 tablespoon fresh oregano 1 cup fresh Italian parsely 1/3 cup grated Parmesan cheese 1/2 cup toasted walnuts 1/3 cup + 1 tablespoon extra virgin olive oil dditional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ----------------------------------D -------- oth. Divide pastry into portions the size of an egg. Pat each with the hands, or roll out on a board until round and pastry-thin. Dip fingers in melted samneh and fold the pastry over upon itself, working all around the edge of the round. This will incorporate more of the short- ening into the pastry and make it flakier. Mix filling ingredients well together. Place a spoonful of filling on each pastry. Decorate with pomegranate seeds. Bake in hot oven until meat is browned nion and mint. 4. Peel the garlic cloves, and cut each in half. Take the chicken out of the marinade and sprinkle both sides with salt and pepper to taste. Place the pieces on top of the mint and onions. Take the garlic pieces and place them between chicken pieces (or even on top, if you like!) 5. Bake in a 350 degree oven for around 30 min. (depending on how much chicken you used), or until fully cooked. Fully cooked means that when you poke a knife next to the bone, there won't be any bright red blood running out. Turn chicken pieces over once during baking. When done, turn the oven onto broil and broil the chicken, skin side up, for about 5 min., or until skin is lightly brown. Serve with rice! The mint and onions soak up a lot of nice flavor, and the garlic turns out slightly roasted and soft. I like to pour a little soy sauce and sesame oil on top of my rice with this dish, but that's just me. Additional Notes (if any): Recipe From: schong@leland.stanford.e du (Sylvia Chong) ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ral small red onions) 3-4 garlic cloves (or more ... you can never use enough garlic!) salt and pepper dried rosemary Method: 1. Trim the excess fat from the chicken pieces, but leave at least some of the skin on. I personally like the taste of chicken skin, but I can under stand wanting to remove it for health reasons. Compromise--leave just a little bit on! Place in a bowl with the rice wine and vinegar. Let marinate for at least 30 min. 2. Lay a piece of foil over the bottom of a baking dish. Grease the surface of the foil, and lay a bed of mint leaves on top of it. Use only enough so that the chicken will neat little bed to lay upon! 3. Cut the red onion into coarse pieces. Sprinkle loosely on top of the mint leaves. Sprinkle some salt over the o Baked Potato ChowderB SoupsC 3 pints chicken stock, defatted, divided 8 ounces Spanish onions, diced 4 ounces diced celery 24 ounces baked potatoes, skin-on, diced 8 ounces 2% lowfat milk 1 tablespoon chopped fresh parsley ining 5 cups stock and potatoes, bring to a boil, lower heat and simmer 35 to 40 minutes or until potatoes are tender. Remove from heat, cool slightly. 3.In blender, puree half of soup into batches until smooth. 4. Return pureed soup back into unpureed soup. 5. Blend, milk, parsley and desired amount of salt and pepper to taste. Stir to blend. Sautee the onions and garnish when serving. 6.To serve: Ladle approximately 1 cup soup into bowl. Top each portion with cheese arranged on top . Serve accompanied by breadsticks. Additional Notes (if any): Recipe From: John Kellsa ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ Recipe: Baked Potato Slices Ingredients: 4 medium even potatoes 1 tsp salt 2 to 3 Tbsp melted butter 2 to 3 Tbsp. chopped fresh herbs (parsley, chives, thyme, sage) - or - 2 to 3 tsp. dried herbs - or - 1.5 tsp caraway seeds or cumin 4 Tbsp grated Cheddar cheese 1.5 Tbsp Parmesan cheese Method: 1) Peel potatoes if the skin is tough, otherwise just scrub and rinse 2) Cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent the knife from cutting a ll the way. 3) Put potatoes in a baking dish. Fan them slightly. 4) Sprinkle with sale and drizzle with butter. Sprinkle with herbs. 5) Bake potatoes at 425 degrees for about 50 minutes 6) Remove from oven. Sprinkle with cheeses. 7) Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork. Additional Notes (if any): Recipe From: Great American Recipes ------------------------------------------ This rec Baked White FishB FishC Fish fillets (use white fish) Flour Buttermilk 1/4 cup (1/2 stick) butter or margarine 1 teaspoon lemon juice 1 teaspoon dried parsley flakes Melt butter, add lemon juice and parsley flakes. Put in baking dish. Dip fillets in buttermilk, then in flour, just enough to coat each side. Place in baking dish on butter mixture. Bake at 350 degrees for 20-25 minutes. Turn fillet halfway through baking, if desired. American rbs and garlic. Combine bread crumbs and half of the herb and garlic mixture in a bowl. (It calls for 1 tablespoon of olive oil, too, but you know...). And salt and pepper to taste and toss to blend. Sprinkle tops of tomatoes with crumb mixture, distributing evenly. Bake at 375 degrees until crumbs are lightly browned, about 25 minutes. Transfer tomatoes to large platter. Sprinkle with remaining herb and garlic mixture (and drizzle with more olive oil, no thanks). Serve warm or at room te mperature. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ =A!Vinegar & Mustard Artichoke SauceB SaucesC ManyD Mustard Balsamic Vinegar Heaping spoonful of Maitre Jacques Shallot Mustard with about 1 tablespoon of Cavalli Balsamic Seasoning. Stir till smooth. A nice grainy mustard is also nice. Cavalli is one of the more expensive Balsamic vinegars, it's fine to substitute a cheaper brand, but Cavalli is *excellent*. American` Mustard Balsamic Vinegar 1228c inaka@tdl.comd 5 mins.e Nonef Noneg : Vinegar & Mustard Artichoke Sauce Type: Sauces Style: American Preparation Time: 5 mins. Cooking Time: None Ingredients: Mustard Balsamic Vinegar Method: Heaping spoonful of Maitre Jacques Shallot Mustard with about 1 tablespoon of Cavalli Balsamic Seasoning. Stir till smooth. A nice grainy mustard is also nice. Cavalli is one of the more expensive Balsamic vinegars, it's fine to substitute a cheaper brand, but Cavalli is *excellent*. Banana MuffinsB Breads & MuffinsC 3 large bananas 3/4 C white sugar 1 egg 1 t baking soda 1 t baking powder 1/2 t salt 1 1/2 C all purpose flour 1/3 C melted butter VMash bananas. Add sugar and slightly beaten egg and mix well. Add the melt butter. Make a well in the middle and add the dry ingredients. Bake at 375 (F) for 20 min. I also remember my mother used to add brown sugar to the tops of the muffins before baking. This made them crunchy on top, but I haven't tried it myself. Makes 12 muffins. American Banana Nut MuffinsB Breads & MuffinsC ManyDr2 large or 3 medium ripe bananas 1 egg 3 teaspoons plain yogurt 1/2 cup oil 1 cup whole wheat flour 1/2 cup flour Preheat oven to 350. Mash bananas and add egg, oil, and yogurt. Mix dry ingredients together and add wet ingredients to dry ones. Fill 12 greased muffin tins and bake about 25 minutes. G\3/4 cup dark brown sugar 1 teaspoon baking soda 1/2 teaspoon salt 3 teaspoons millet walnutsK American` 2 large or 3 medium ripe bananas 1 egg 3 teaspoons plain yogurt 1/2 cup oil 1 cup whole wheat flour 1/2 cup flour 3/4 cup dark brown sugar 1 teaspoon baking soda 1/2 teaspoon salt 3 teaspoons millet walnutsa 1228c inaka@tdl.comd 15 mins.e 25 mins.f Mediumg Mediumm Recipe: Banana Nut Muffins Ingredients: 2 large or 3 medium ripe bananas 1 egg 3 teaspoons plain yogurt 1/2 cup oil 1 cup whole wheat flour 1/2 cup flour 3/4 cup dark brown sugar 1 teaspoon baking soda 1/2 teaspoon salt 3 teaspoons millet walnuts Method: Preheat oven to 350. Mash bananas and add egg, oil, and yogurt. Mix dry ingredients together and add wet ingredients to dry ones. Fill 12 greased muffin tins and bake about 25 minutes. Additional Notes (if any): Recipe From: inakB a@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ka Software: http://www.tdl.com/~inaka/inakasoft/ nely chopped. Add the olive oil, lime juice and egg. Puree until smooth. Add ground black pepper to taste. Set aside. Prepare the salmon steaks next: Combine the soy sauce and sugar. Brush each salmon steak with the soy sauce mixture. Barbecue (grill) on a solid plate (griddle), turning occasionally until the salmon is cooked. Serve hot with the Green Ginger Sauce Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created usiCxng Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ Barley Wheat BreadB Breads & MuffinsC ManyD 1/2 cup quick-cooking barley 3 3/4 to 4 cups all-purpose flour 2 packages active dry yeast 1 cup low-fat cottage cheese 1/2 cup honey 1/4 cup margarine or butter 2 eggs 2 1/2 cups whole wheat flour 1/2 cup quick-cooking rolled oats Basic Best Salmon LoafB FishC 6Dk1 can (15 1/2 oz.) Alaska salmon 2 cups soft bread crumbs 1/3 cup finely minced onions 1/4 cup milk 2 eggs Drain and flake salmon, reserving 2 tablespoons liquid. Combine flaked salmon and reserved liquid with remaining ingredients. Place in well-greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan or shape into loaf on greased baking pan. Bake at 350 F for 45 minutes. G_2 Tablespoons chopped parsley 1 Tablespoon lemon juice 1/4 teaspoon dill weed Dash black pepperK American 1/2 teaspoons salt just till warm (120-130 degrees) and margarine is melted Turn dough out onto a floured surface. Knead in enough of the remaining all-purpose flour to make a stiff dough that is smooth and elastic (8-10 minutes). Punch down; turn out onto a floured surface. Divide in half; shape into two balls. Cover; let rest 10 minutes. Shape each ball of dough into a loaf; place in Bake in a 350 degree oven fro 35 to 40 minutes or till done; cover with foil after 25 minutes to prevent K overbrowning. Remove from pans; cool on a wire rack.Makes 2 loaves (32 servings). Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ Basic Brown StockB SaucesC ManyD 6-8 lbs well-roasted beef bones water to cover 2 onions 2 carrots 3 stalks celery bouquet including parsley, thyme, oregano, basil, laurel peppercorns cloves 1 20 oz can crushed tomatoes Brown the beef bones well in a hot oven and put them into a suitable heavy stock pot. Pour the grease out of the roasting pan and add some water to deglaze to get all the caramelized bits off the bottom which will add color to the stock. Cover the bones with cold water and add the remaining ingredients, using half a dozen each of the peppercorns and cloves. Bring carefully to a simmer and adjust the heat so the water barely smiles. Cook for at least 6 hours and up to 8 or 10 if you can. Th Basic Cocktail SauceB SaucesC ManyDI3/4 C Ketchup 2 T. Horseradish 2 T. Lemon Juice 2 t. Worcestershire Sauce Well, this isn't too specific, buthere is what I do: If you want about 1 cup of sauce, start with 3/4 Cup of good Ketchup, add grated horseradish* (start with a couple of Tbls) add a squeeze of fresh lemon juice and a couple of splashes of worcestershire sauce. Adjust any of the amounts to suit your own taste. Well, this isn't too specific, buthere is what I do: If you want about 1 cup of sauce, start with 3/4 Cup of good Ketchup, add grated horseradish* (start with a couple of Tbls) add ith cold water and add the remaining ingredients, using half a dozen each of the peppercorns and cloves. Bring carefully to a simmer and adjust the heat so the water barely smiles. Cook for at least 6 hours and up to 8 or 10 if you can. The level of water should not be allowed to drop more than a couple of inches. Strain the stock when cooked, let it settle and cool and then carefully degrease it. It is now ready for further use. If you wish to clarify the stock allow it to become complet ely cold and then remove all the fat from the top. Allowe 1 egg white per quart of stock. Chop a carrot or two and some green of leek. Whip the egg whites to a froth, not quite soft peaks, add the chopped vegetables and pour into the cold stock. Slowly bring to a simmer, stirring constantly. Do not allow to boil.The egg whites will coagulate and form what is known as a raft. Let the stock cook undisturbed, and without boiling, for 1/2 hour. Allow to rest briefly and then carefully remove a chunk of the raft. The stock shuld be crystal clear, with a pronounced color. Ladle it out and strain it through cheesecloth. Leave the last inch or so in the stockpot as this will be full of little floating particles of egg white and debris. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ y cold and then remove all the fat from the top. Allowe 1 egg white per quart of stock. Chop a carrot or two and some green of leek. Whip the egg whites to a froth, not quite soft peaks, add the chopped vegetables and pour into the cold stock. Slowly bring to a simmer, stirring constantly. Do not allow to boil.The egg whites will coagulate and form what is known as a raft. Let the stock cook undisturbed, and without boiling, for 1/2 hour. Allow to rest briefly and then carefully remove a Basic FondueB CheeseC 2 1/2 fl Dry white wine Clove garlic 5 1/2 oz Emmental and Gruyere cheese* 1 t Cornstarch 1/2 fl Kirsch** Shake pepper Grind fresh nutmeg 6 oz White bread, cubed (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ good Ketchup, add grated horseradish* (start with a couple of Tbls) add a squeeze of fresh lemon juice and a couple of splashes of worcestershire sauce. Adjust any of the amounts to suit your own taste. Well, this isn't too specific, buthere is what I do: If you want about 1 cup of sauce, start with 3/4 Cup of good Ketchup, add grated horseradish* (start with a couple of Tbls) add a squeeze of fresh lemon juice and a couple of splashes of worcestershire sauce. Adjust any of the amounts to suit your own taste. I like the sauce to have a good kick to it, so I usually add quite a bit of horseradish. *DON'T use the creamy horseradish sauce.You can find the grated horseradish in the produce section with the salad dressings. Additional Notes Basic PancakesB DessertsC Recipe: Basic Fondue Ingredients: 2 1/2 fl Dry white wine Clove garlic 5 1/2 oz Emmental and Gruyere cheese* 1 t Cornstarch 1/2 fl Kirsch** Shake pepper Grind fresh nutmeg 6 oz White bread, cubed * Grated and mixed half and half. ** This is Swiss cherry firewater: clear, dry-tasting -- *not* "cherry brandy", which is sweet. Most good liquor stores should carry it, at least one of the US brands like Hiram Walker, or else maybe Bols. The best Kirsch is "Dettling" brand from Switzerland : another good one is "Etter". Method: (Note: the above measurements are for *each* person. Multiply by your number of guests.) In Switzerland, fondue is usually perpared in a "caquelon", an earthenware dish with a handle, glazed inside; but any enamelled saucepan can be used, or a not too shallow fireproof dish. Rub the inside of the pan with half a cut clove of garlic, and let it dry until the rubbed places feel tacky. Put the wine in the dish and bring it to a boil. Slowly star t adding cheese to the boiling wine, and stir constantly until each bit is dissolved, then add more. When all the cheese is in, stir the kirsch into the cornstarch well, then add the mixture to the cheese and keep stirring over the heat until the mixture comes to a boil again. Add freshly ground pepper and nutmeg to taste. -- Remove the dish to on top of a small live flame (Sterno or alcohol burner) and keep it bubbling slowly. Bread should have been cubed -- about 1-inch cubes -- for s pearing with fondue forks and stirring around in the cheese. The old custom is that if you accidentally lose the bread into the cheese from the end of your fork, if you're male, you have to buy a round of drinks for the table: if you're female, you have to kiss everybody. (Hmm.) Other fondue info: Do not drink water with fondue -- it reacts unkindly in your stomach with the cheese and bread. Dry white wine or tea are the usual accompaniments. Another tradition: the "coupe d'midi", or "shot in the middle", for when you get full: a thimbleful of Kirsch, knocked straight back in the middle of the meal, usually magically produces more room if you're feeling too full. Don't ask me how this works...it just does. -- The crusty bit that forms at the bottom of the pot as the cheese keeps cooking is called the "crouton", and is very nice peeled off and divvied up among the guests as a sort of farewell to dinner. Additional Notes (if any): Recipe From: inaka@tdl.com ----F -------------------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ an earthenware dish with a handle, glazed inside; but any enamelled saucepan can be used, or a not too shallow fireproof dish. Rub the inside of the pan with half a cut clove of garlic, and let it dry until the rubbed places feel tacky. Put the wine in the dish and bring it to a boil. Slowly star Basic SconesB Breads & MuffinsC ManyD 8oz plain flour (or 8 oz. plain wholemeal flour, if desired) 1tsp. cream of tartar 1/2 tsp.baking soda pinch of salt 2oz.butter or margarine 1oz.caster sugar (granulated sugar) 4fl. oz. milk milk to glaze Recipe: Basic Pancakes Ingredients: 2 cups flour 3 tsp baking powder 1/2 tsp salt (very important) 1/4 cup sugar 2 eggs (or equivalent egg beaters) 2 tblsp oil 1 cup milk Method: Sift (I never do) dry ingredients in bowl and stir in liquid ingredients with wire whisk or spoon until mixed. Do not beat. Rub griddle or fry pan with oil. Heat until water dropped from your hand bounces around. Drop about 1/2 ladel/1 large mixing spoon for each pancake. Cook until bubbled all over the t op and brown on bottom. Flip, cook until brown on other side. Keep you griddle very hot at all times. Variations: ----------- 1. Substitute 1 cup whole wheat flour for white flour. 2. Substitute buttermilk for whole milk and 1 tsp baking SODA for 1/2tsp baking powder. 3. Put some pecan or walnut pieces in with your dry ingredients (thiskeeps them from sinking). Or put in some blueberries .. also with dry:ingredients. 4. Increase your eggs. This will make them a little more like a @crepe.Top with sliced apples, brown sugar and cinnamon and fold in half. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ pan with oil. Heat until water dropped from your hand bounces around. Drop about 1/2 ladel/1 large mixing spoon for each pancake. Cook until bubbled all over the t op and brown on bottom. Flip, cook until brown on other side. Keep you griddle very hot at all times. Variations: ----------- 1. Substitute 1 cup whole wheat flour for white flour. 2. Substitute buttermilk for whole milk and 1 tsp baking SODA for 1/2tsp baking powder. 3. Put some pecan or walnut pieces in with your dry ingredients (thiskeeps them from sinking). Or put in some blueberries .. also with dry:ingredients. 4. Increase your eggs. This will make them a little more like a Bavarian Lamb With MustardB LambC bled in volume, about 10 minutes. They will be pale-yellow in color. Meanwhile, place water in bottom of double boiler and heat until barely simmering. In another saucepan, bring sugar, lemon juice and butter to boil. When egg yolks are whipped, decrease mixer speed to medium. Gradually add hot suger-butter mixture, beating constantly. Place mixing bowl just above water level over simmering water. (Do NOT let bowl touch water) Whisk mixture constantly and cook until mixture is thick custard, consistency of sour cream, about 10 minutes. Immediately transfer to 3-cup mixing bowl. Stir in lemon zest. Cover with plastic wrap. Refrigerate until chilled. (Can be made few days in advance. Before using, stir w Recipe: Bavarian Lamb With Mustard Ingredients: 1 leg of lamb or mutton, boned and rolled (4 to 5 pounds) 4 or 5 slices of bacon, cut in strips 3 tablespoons hot or sweet mustard, or as needed 3 tablespoons butter or bacon fat 1 onion, minced 1 carrot, sliced 1 knob celery or 2 stalks celery, sliced 1 parsley root, sliced (optional) 1 leek, sliced (optional) 1 to 2 cups water or lamb stock 1 tablespoon flour or 2 teaspoons cornstarch dissolved in a little cold water 2 to 4 tablespo ons sour cream 3 to 4 tablespoons white wine Method: This roast should be rolled and tied securely with string. You or the butcher should lard it well with thin matchstick strips of bacon. Spread all sides of meat with mustard and sprinkle with salt. Place in a glass or earthenware bowl, cover with foil or waxed paper and refrigerate 3 to 4 days. Preheat oven to 350 degrees. Heat fat in a roasting pan and brown meat, using string handle for turning. This should take about 16 minute s. When meat is golden brown all over remove it and add vegetables to pan. Saute 3 or 4 minutes over low heat and return meat to pan, placing on top of vegetables. Place meat in oven and add liquid to pan. Allow 20 to 25 minutes roasting time per pound,basting meat frequently with pan juices and adding more liquid if necessary. When meat is done, remove to a heated platter. Bring pan juices to a boil, in roasting pan, on the stove, scraping coagulated juices into gravy with a wooden s poon. Strain into a clean saucepan and skim off excess fat. To thicken the sauce, stir in either flour or cornstarch, dissolved in a little cold water. Simmer sauce until smooth and thick. Stir in sour cream until smooth and simmer a few minutes. Season sauce with salt and wine. You can also thicken sauce by blending flour into sour cream before adding mixture to sauce. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was Bean and Corn SalsaB AppetizersC Recipe: Barbeque Sauce III Ingredients: 1 cup Ketchup 1 6 oz can of tomato paste 1 1/2 cup Honey 1 1/2 tsp Olive oil 2 tsp Tabasco 1 tsp Cayenne pepper 1 tblsp Worcestershire sauce 1 tblsp Cocoa powder 1 tsp Juice of lemon 1/2 tblsp Soy Sauce 1/2 tsp Fresh black pepper 1 1/2 tblsp Curry powder 1 tblsp Paprika 2 cloves garlic crushed Method: Stir everything together and simmer for 20 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------B ------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ Bean Health SaladB SaladsC 2De1/2 cup soy beans 1/2 cup azuki beans 2 Japanese cucumbers 1 stalk celery 1/3 onion 8 grams wakame Recipe: Bean and Corn Salsa Ingredients: 1 can Black Beans drained 1 c. Niblets frozen corn, thawed 1 c. chopped tomatos 1/2 c. chopped green onion 2 T. chopped fresh cilantro 3 T. olive oil 2 T. lime juice 1 t. cumin 1/2 t. salt 1/2 t. pepper 2 serrano chile peppers, seeded and chopped Method: In large bowl, combine all ingredients; mix well. Cover; regrigerate to blend flavors. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This B recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ Bean LasagneB PastaC Recipe: Bean Health Salad Ingredients: 1/2 cup soy beans 1/2 cup azuki beans 2 Japanese cucumbers 1 stalk celery 1/3 onion 8 grams wakame Dried red pepper and sesame seeds (about 4 tablespoons combined) Dressing: 4 Tbs soy sauce 4 Tbs sesame oil 1/2-1 tsp ra-yu Method: Cook the beans separately. Sprinkle w/ 1Tbs soy sauce while still hot. Cut cucumber and celery into same size as the beans. Chop onion finely. Soak wakame (dried kelp) to 2-4 minutes and cut into bite size pi Ueces. Mix everything with the dressing and sprinkle red pepper and white sesame seeds on top. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ dl.com/~inaka/inakasoft/ Bean SaladB SaladsC 16 ounce can wax beans 16 ounce can green beans 15 1/2 ounce can kidney beans 1/2 cup chopped onion 1/2 cup chopped green pepper 1/4 cup wine vinegar 1/4 cup oil 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup sugar Drain beans. Mix beans, onion, and pepper in bowl. Mix vinegar, oil, salt, pepper, and sugar in separate bowl and pour over beans. Let sit 24 hours. Recipe: Bean Lasagne Ingredients: 1 tablespoon oil 2 teaspoons minced garlic 1 small onion, finely chopped 2 cups (2 15-ounce cans) red beans, drained and coarsely chopped 2 small cans green chilies, chopped 4 cups (1 29-ounce can) tomato puree 1 teaspoon oregano 1 teaspoon basil pepper 9 cooked lasagne noodles 2 cups ricotta cheese 8 ounces mozzarella cheese, grated 3/4 cup grated Parmesan cheese Method: Prepare the sauce by heating the oil and sauteing the garlic and onions for a min ute. Add the chopped beans, and cook the mixture, stirring it, for several minutes longer. Add the tomato puree, oregano, basil, and pepper. Bring the sauce to a boil, and simmer for 5 minutes. Preheat the oven to 350. To assemble the lasagne, spread a thin layer of sauce on the bottom of a 9 x 13 baking pan. Arrange 3 noodles. Cover the noodles with 1/3 third of the sauce, half the ricotta, half the mozzarella, and 1/4 cup parmesan. Repeat with a layer of noodles, sauce, ricotta, mo tzzarella, and parmesan. Finish off with layers of the remaining noodles and sauce and Parmesan. Bake 40 minutes uncovered. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ rated Parmesan cheese Method: Prepare the sauce by heating the oil and sauteing the garlic and onions for a min ute. Add the chopped beans, and cook the mixture, stirring it, for several minutes longer. Add the tomato puree, oregano, basil, and pepper. Bring the sauce to a boil, and simmer for 5 minutes. Preheat the oven to 350. To assemble the lasagne, spread a thin layer of sauce on the bottom of a 9 x 13 baking pan. Arrange 3 noodles. Cover the noodles with 1/3 third of the sauce, half the ricotta, half the mozzarella, and 1/4 cup parmesan. Repeat with a layer of noodles, sauce, ricotta, mo UA&Chinese Cabbage & Cottage Cheese SaladB SaladsC 4Dc1 cup azuki beans 3 leaves Chinese cabbage 100 g. Green beans 300 g. Cottage cheese 5 green onions Cook azuki beans and mix with 2 TBs of dressing while warm. Cut leaves of cabbage crosswise. Blanch string beans and cut into 5 mm pieces. Mix these things with the cottage cheese and dressing and finely chopped sprinkle onions on top. AADressing: 1/4 cup vinegar 1/4 cup corn oil salt and pepper Chinese Recipe: Beans & Potato Curry Ingredients: Oil 2 tbsp. Mustard seeds 1 tsp. Urad Daal 1 tsp. Vegs. 3 cups Salt to taste Turmeric pinch Method: Heat oil, mustard seeds, and Urad Daal. Roast for a few seconds. Add vegetables. Sprinkle salt and turmeric. Cook on high heat for a couple of minutes. Add coriander powder, chili powder, and cumin powder, (and ginger and garlic if you wish) cover and cook on low until done. For making the potatoes more crisp, add rice powder (arshi maav) and st ir it in. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ Beer Battered RockfishB FishC Recipe: Beaten Biscuits Ingredients: 6 c All purpose flour (soft) 1 1/2 ts Salt 1 tb Sugar 1 ts Baking powder 1 c Shortening 1 c Milk Method: Mix the flour, salt, sugar, and baking powder in a bowl or in a food processor fitted with a metal blade. Add the shortening and cut in or process until the mixture is the consistency of coarse meal. Pour in the milk and stir or process just until the dough holds together. If it is dry or crumbly, add more milk. If it is too wet, add more fl our. Knead briefly in the food processor, then turn out onto a floured board or beat 1,001 times with a rolling pin. when it's ready, the dough should "snap" when you hit it. Fold the dough in half. Roll out the folded dough until it is 1/2 inch thick. Cut with a 1-1/4-inch biscuit cutter into small rounds. Prick each round with a fork, making two parallel sets of holes in the biscuit. keep rolling out the dough, folding before cutting, until all the scraps are gone and you have made about 100 biscuits. Preheat the oven to 350 degrees. Place the biscuits on a lightly greased pan. Bake for 30 minutes, until crisp, but not browned. They should open easily when split with a fork. They will keep for weeks tightly covered in a tin or in the freezer. Split in two before serving. Additional Notes (if any): Recipe From: Nathalie Dupree ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasofD-t/ ------------------------------------------ out onto a floured board or beat 1,001 times with a rolling pin. when it's ready, the dough should "snap" when you hit it. Fold the dough in half. Roll out the folded dough until it is 1/2 inch thick. Cut with a 1-1/4-inch biscuit cutter into small rounds. Prick each round with a fork, making two parallel sets of holes in the biscuit. keep rolling out the dough, folding before cutting, until all the scraps are gone and you have made about Beer BiscuitsB Breads & MuffinsC Recipe: Beer Battered Rockfish Ingredients: 1 1/2 pounds fresh rockfish fillets 2 eggs -- separated 1/2 cup beer 1/4 cup milk 1 cup flour 1/2 teaspoon seasoned salt 1/4 teaspoon pepper Method: Partially defrost fillets if frozen fish is used. Cut in pieces 3" x 1 1/2". Place on paper towels to dry. Beat egg yolks until thick and light. Blend in beer, milk, flour and seasonings. Mix until smooth. Beat egg whites stiff, but not dry and fold in batter. Pat fillets dry. Dip int o batter, lift out and drain slightly with fork or slotted spoon. Fry in deep fat heated to 375 degrees for 2-3 minutes or until golden brown and puffed. Drain on paper towels. Serve with "chips" Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ Beer BreadB Breads & MuffinsC 3 cups all-purpose flour 1 1/2 tablespoons baking powder 1 1/2 teaspoons salt 2 tablespoons sugar 12 ounces beer, at room temperature 1 egg Recipe: Beer Bread Ingredients: 3 cups all-purpose flour 1 1/2 tablespoons baking powder 1 1/2 teaspoons salt 2 tablespoons sugar 12 ounces beer, at room temperature 1 egg Method: Preheat oven to 375. Combine flour, baking powder, salt, and sugar in a mixing bowl. Add beer, stirring just until dry ingredients are moist. Pour into greased and floured loaf pan; let sit 10 to 15 minutes to rise. Beat egg with 1 tablespoon water and brush on top of dough. Bake for 1 hour. AdditionalB Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Software: http://www.tdl.com/~inaka/inakasoft/ BerianiB PoultryC 1/2 chicken, cut into serving pieces 4 cups water 1 teaspoon salt 6 whole cloves 1 stick cinnamon 2 clove garlic, minced or pressed 6 whole black pepper seeds 6 whole cardamom seeds 2 cups rice, washed and drained 1/4 cup vegetable oil ter may be needed. Do not have dough too soft or it will be hard to handle. 2. Place two very large sheets of aluminium foil on the table, brush top sheet well with extra oil. Place the chicken in the middle of foil. Place roughly chopped shallots, sugar, peeled and sliced ginger, soy sauce, sherry, water, and 5 spice powder in a bowl and mix well. Rub chicken all over with extra soy sauce, then rub with the two T of oil. Rub well into the skin. Pull skin at neck end down under chick en, tuck wing tips under chicken and over neck skin. Carefully pour soy sauce mixture into chicken cavity, holding chicken up slightly so that no sauce runs out. Secure end of chicken with small skewer. Wrap aluminium foil around the chicken and secure like a parcel. 3. Roll dough out to approximately 1cm (1/2 in) thickness, so that it will completely encase the chicken. Fold dough over the chicken. Press edges and ends together. 4. Place chicken into lightly oiled baking dish. With w et fingers, smooth out all joins, making sure there are no holes in the pastry, for the seam to escape. Bake in a hot oven for one hour. Reduce heat to moderately slow, cook further three hours. Remove chicken from oven, break open pastry clay with mallet or hammer and remove. Lift foil-wrapped chicken onto serving plate, and carefully remove the foil. Additional Notes (if any): Recipe From: Australian Women's Weekly Chinese Cooking Class Cookbook. -----------------------------------E ------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Secure end of chicken with small skewer. Wrap aluminium foil around the chicken and secure like a parcel. 3. Roll dough out to approximately 1cm (1/2 in) thickness, so that it will completely encase the chicken. Fold dough over the chicken. Press edges and ends together. 4. Place chicken into lightly oiled baking dish. With w Best Fudge CakeB CakesC Recipe: Beriani Ingredients: 1/2 chicken, cut into serving pieces 4 cups water 1 teaspoon salt 6 whole cloves 1 stick cinnamon 2 clove garlic, minced or pressed 6 whole black pepper seeds 6 whole cardamom seeds 2 cups rice, washed and drained 1/4 cup vegetable oil 2 medium potatoes, washed, pealed, and cut into 1/2 inch cubes 1 large onion, thinly sliced 1 teaspoon Middle Eastern spice 1 teaspoon curry 4 hard-boiled eggs (shelled) Method: In a 5-quart pot, combine chicken, water, salt , cloves, cinnamon, garlic,pepper, and cardamom. Bring to a boil on high heat. Reduce heat to medium and cook until chicken is tender. Remove chicken from broth and let cool, then remove skin and bones and shred the meat.Add rice to the broth and cook the rice according to the instructions in he Basic Cooked Rice recipe, substituting the broth for the water (add more water if needed).In a large frying pan, heat oil. Fry potatoes in hot oil until golden brown. Remove potatoes onto a plate w ith paper towels to absorb excess oil.In the same oil, fry onions until soft, remove to the paper towel with the fried potatoes. Discard oil.In the frying pan, combine chicken, fried potatoes, fried onions, Middle Eastern spice, and curry. Stir to coat, cook on medium heat for few minutes or until warm and well blended. Place chicken and potato mixture and the hard-boiled eggs in the pot on top of the rice. Cover.Simmer on low heat for about 30 minutes. Remove from heat, let stand for 10 m zore minutes.To serve, remove the eggs, mix well, and spoon onto a large platter and garnish with the eggs. Serve with green salad. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ In a large frying pan, heat oil. Fry potatoes in hot oil until golden brown. Remove potatoes onto a plate w chocolate, then baking soda and salt. Add flour alternately with sour cream, beating on low speed until smooth. Pour in boiling water; stir with spoon until blended. Pour into greased and floured pan(s). Bake 35 minutes or until done. Makes one 9 - 13" pan or one 2-layer 9" round cake. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasC/oft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ Betty's Peanut Butter CookiesB CookiesC ManyD}1 1/2 Cups Sugar 1 Cup Light Brown Sugar 1 1/2 Cup Peanut Butter 2 Eggs - or (6 T. egg substitute) 2 t. Vanilla 3 Cups Flour dCream sugars and butter until light and fluffy. Add eggs, one at a time - Add vanilla. Sift dry ingredients 3 times and add to first mixture, blending thoroughly. Form dough into small balls and place on ungreased baking sheet. Flatten with tines of a fork. Bake in 400 oven about 10 minutes or until done. ***NO LIQUID REQUIRED IN THIS RECIPE*** G"1 t. Salt 1 t. Soda 3/4 Cup ButterH AmericanL Woes. Heat until steamy. Do not boil. Add cheese just before serving. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ----------------------------- Blachan Sambal for Claypot riceB SaucesC A;Blachan limes fish sauce Chili padi (small hot chili) sugar Grind or pound chillies(preferably with seed as it's meant to be a very hot sauce). Grill Blachan till fragrant over fire and grind with chili, mixed in sugar and fish sauce. Add freshly squeezed lime juice. AOMeant specifically for certain dishes, but is good as a general dipping sauce. Chinese` Blachan limes fish sauce Chili padi (small hot chili) sugar Meant specifically for certain dishes, but is good as a general dipping sauce. 1228c inaka@tdl.comd 15 mins.e 10 mins.f Recipe: Blachan Sambal for Claypot rice Ingredients: Blachan limes fish sauce Chili padi (small hot chili) sugar Meant specifically for certain dishes, but is good as a general dipping sauce. Method: Grind or pound chillies(preferably with seed as it's meant to be a very hot sauce). Grill Blachan till fragrant over fire and grind with chili, mixed in sugar and fish sauce. Add freshly squeezed lime juice. Additional Notes (if any): Recipe From: inaka@tdl.com ----------------------B -------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Black Bean Chili With OrangesB BeefC In a 5- to 6-quart pan (with lid), combine: 2 large (about 1 pound, total) onions, chopped 2 cloves garlic, pressed or minced 1 tblsp salad oil. Place over high heat. Stir often until onions are tinged with brown, about 8 minutes. Bring to a boil over high heat. Reduce heat to simmer. Cover and simmer until beans are tender to bite, about 1 1/2 to 2 hours. While the beans simmer, prepare the fruit as follows: Remove 2 teaspoons zest from: 2 1/2 pounds (approximately) oranges, mandarins (tangerines), tangelos, or tangelolos. (Tangelolos, a cross between grapefruit and tangelos, are a fairly recent development and aren't widely available.) Ream enough fruit to produce: 1/2 C juice. Remove the peel and white memb water Heated sizzling iron platter Method: 1. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes. Combine seasoning ingredients in a bowl; set aside. 2. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chicken and stir-fry for 2 minutes. Remove chicken from wok and set aside. 3. Heat remaining 1/2 tabelspoon oil in wok, swirling to coat sides. Add onion and green and red bell peppers; stir-fry for 1-minute. Return chicken to wok and add seasonings; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Pour over heated sizzling iron platter and serve. Additional Notes (if any): Recipe From: Yan can cook ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ Black Bean DipB AppetizersC 2 tablespoons vegetable oil 1 large red onion -- diced small 2 tablespoons garlic -- minced 1 pound dried black beans -- soak overnight 2 bottles beer -- of your choice 1 cup white vinegar 3 cups cold water 1/4 cup tomato catsup 1 tablespoon ground cumin dried hot red chilies 6 cardamom pods, hulls removed (1/4 tsp seed). Method: Bring to a boil over high heat. Reduce heat to simmer. Cover and simmer until beans are tender to bite, about 1 1/2 to 2 hours. While the beans simmer, prepare the fruit as follows: Remove 2 teaspoons zest from: 2 1/2 pounds (approximately) oranges, mandarins (tangerines), tangelos, or tangelolos. (Tangelolos, a cross between grapefruit and tangelos, are a fairly recent development and aren't widely availabl Ream enough fruit to produce: 1/2 C juice. Remove the peel and white membrane from the remaining fruit. Thinly slice fruit crosswise. Remove any seeds. After the beans become tender, raise heat to high, uncover, and boil until most of the liquid evaporates, about 10 - 15 minutes. (Reduce the heat and stir occasionally as mixture thickens.) Remove beans from heat and stir in: 1 tsp zest, the 1/2 C juice. Ladle beans into serving bowls. Place the sliced fruit equally on top of the vbeans in each bowl. Add to taste: sour cream, fresh cilantro (coriander) sprigs, salt. Garnish with the remaining 1 tsp zest. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Tangelolos, a cross between grapefruit and tangelos, are a fairly recent development and aren't widely availabl Ream enough fruit to produce: 1/2 C juice. Remove the peel and white membrane from the remaining fruit. Thinly slice fruit crosswise. Remove any seeds. After the beans become tender, raise heat to high, uncover, and boil until most of the liquid evaporates, about 10 - 15 minutes. (Reduce the heat and stir occasionally as mixture thickens.) Remove beans from heat and stir in: 1 tsp zest, the 1/2 C juice. Ladle beans into serving bowls. Place the sliced fruit equally on top of the Black RussianB CocktailsC 1D$1 1/2 ounces vodka 1/2 ounce KahulaFbPour both of the ingredients into an old fashioned glass almost filled with ice cubes. Stir well.K RussianL 1.5885N 962.2`%1 1/2 ounces vodka 1/2 ounce Kahula 1228c inaka@tdl.comd Nonee Nonef Noneg '2-3 cups kidney beans 4 medium onions 2 bell peppers 2 stalks celery 3 cloves garlic 1 tsp basil 1 tsp oregano 1 tblsp chili powder 1 tsp cumin 2 cans tomatoes 1/2 - 1 cup cashews 1 tsp salt 1/4 cup cider vinegar (this is really much more than is needed) handful raisins black pepper, bay leaf Pick the sweetest carrots you can find for this soup. Carrots with leafy tops are usually the freshest and best. This cream soup has a lovely orange color and is perfect to serve in any seaso in with its refreshing tastes of lemon and cilantro. Serve it chilled in the summer with a garnish of sour cream or yogurt. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ basil, salt and 1 ice cube. Blend until you get light green smooth sauce, Pour around the mound of vegetables, serve any re cup lime juice -- about 2 limes salt and pepper -- to taste Method: In a large saucepan, heat the oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until it begins to turn dark, about 5 to 7 minutes. Add the garlic and cook, stirring, for an additional 30 seconds. Add the drained beans, beer, vinegar, and water and bring the mixture to a boil. reduce the heat to low and simmer for abouit 1 1/2 hours, stirring occasionally, until the beans are mushy, adding more beer or water if the mixture becomes too dry. Remove from the heat, add the catsup, cumin, chili powder, mustard, cinnamon, and chile pepper, and mix well. Allow to cool slightly (about 20 minutes), then puree the mixture in a blender or food processor until very smooth. With the mixture still in the blender or food processor, add the sour cream, cilantro, lime juice, salt, and pepper. Blend briefly, just until well mixed. If the mixture is too thick, thin it with m Blackened Red SnapperB FishC Recipe: Blackberry Ketchup Ingredients: 4 lb (2 kg) ripe blackberries (about 3 1/2 quarts [3 1/2 liters]) 2 lb (1 kg) brown sugar 2 cups (1/2 liter) vinegar 2 teaspoons (10 ml) ground cloves 2 teaspoons (10 ml) ground cinnamon 1 teaspoon (5 ml) ground allspice Method: Cook the blackberries slowly for two hours with the sugar vinegar cloves cinnamon and allspice. When all is soft put into jars and cover. Process.Makes about 5 pints (2 1/2 liters). Additional Notes (if any): Recipe B From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ Recipe: Blackened Red Snapper Ingredients: 3 pounds red snapper -- filleted Melted butter or margarine 1 tablespoon paprika 2 1/2 teaspoons salt 1 teaspoon onion powder 1 teaspoon red pepper 1 teaspoon garlic powder 3/4 teaspoon white pepper 3/4 teaspoon black pepper 1/2 teaspoon dry thyme 1/2 teaspoon oregano Method: Dip fish in melted butter or margarine and then in mixture of seasonings. Cook in cast iron skillet, preheated until pan is very hot. Cook 2 minutes on one si rde, turn, and cook for another minute. This dish is very smoky to prepare; it cooks well outside on a grill or campstove. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tdl.com/~inaka/inakasoft/ Blodig Sven (Bloody Sven)B CocktailsC 12 ounces of tomato juice 6 ounces of Absolut 5 table spoons of Tabasco 1 Habanero (dried and crushed) 2 pinches of garlic salt 2 ounces of lime juice Recipe: Blender Spinach Sauce Ingredients: 1 cup chopped/washed/drained spinach 2 tblsp olive oil 1/2 cup no fat plain yogurt crushed garlic, dried basil 1 handful of fresh chopped parsley Juice from one lemon 2 tblsp crumbled feta cheese Method: Whirl all ingredients -- except Feta cheese -- until chunky-smooth. Add warm water to thin a little if necessary. Cook pasta (al dente). Toss pasta with a little margarine then add sauce -- mix very well -- add feta cheese and toss again.B Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ Bloody MaryB CocktailsC 1D`2 1/2 ounces vodka 5 ounces tomato juice 1/2 ounce lemon juice 1/8 t. black pepper 1/8 t. salt In a shaker half filled with ice cubes, combine the vodka, tomato juice, lemon juice, pepper, salt, celery seed, Worcestershire, and Tabasco. Shake well. Strain into a highball glass almost filled with ice cubes. Garnish with the celery and the lime wedge. GR1/8 t. celery seed 3 dashes Worcestershire sauce 1 dash Tabasco sauce 1 lime wedgeK British Blueberry CobblerB DessertsC 6D<3 C. Blueberries 1 1/2 C. Sugar 1 t. Lemon Juice 1 T. Butter Wash and gently strain berries. Continue with sugar and lemon juice in a saucepan. Cook gently for 10 to 15 minutes or until mixture begins to boil. If mixture is not juicy enough, gently crush berries. If necessary, thicken syrup with a little cornstarch. Butter the bottom of 9x9 pan and pout berries in. For batter, cream butter with sugar. Beat in egg and vanilla. Sift remaining ingredients and beat into batter. Spoon over berries and bake at 350 for 25-30 minutes. AaBatter: 3 T. Butter 4 T. Sugar 1 Egg 1/2 t. Vanilla 1 1/2 C. Flour 2 t. Baking Powder 1/2 t. Salt Blueberry MuffinsB Breads & MuffinsC ManyD 1/2 cup butter 1 1/4 cups sugar 2 eggs 2 cups flour 2 tsp baking powder 1/2 tsp salt 2 1/2 cups blueberries 1/2 cup milk sugar for topping Cream butter & sugar; add eggs and mix well. Sift dry ingredients and add to creamed mixture alternately with milk. Fold in blueberries. Pour into paper-lined muffin pan, dividing whole batter among 12 cups, and sprinkle with sugar. Bake at 375 degrees for 20-25 minutes--sometimes takes a bit longer if batter is rel cold from using frozen berries (don't need to defrost them). Cool in pan. Notes: Do not use the blueberries in heavy syrup, use butter not margarine. If you want to use a r if batter is rel cold from using frozen berries (don't need to defrost them). Cool in pan. Notes: Do not use the blueberries in heavy syrup, use butter not margarine. If you want to use apple instead, use about 2 1/2 cups, chopped into small pieces, and then sprinkled with cinnamon-sugar. These muffins are HUGE and really good (and I'm not usually a muffin fan). Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created C{using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ware: http://www.tdl.com/~inaka/inakasoft/ Blueberry Quick BreadB Breads & MuffinsC Recipe: Blueberry Muffins II Ingredients: 1 3/4 cups flour 6 Tbsp sugar 2 1/2 tsp baking powder 3/4 tsp salt 1 egg beaten 3/4 cup milk 1/3 cup cooking oil 3/4 cup blueberries 1 tsp lemon peel (optional) (Makes 12 muffins) Method: (1) Preheat oven to 400 deg. F. Stir together the flour, sugar, baking powder, and salt. Make a well in the center. (2) In a separate bowl, combine the egg, milk, and oil. (3) Add egg mixture, all at once, to the flour mix ture. Stir j ust until moistened. Yes, the batter should be lumpy. (If you try to stir all the lumps out, your muffins will be very tough.) (4) Carefully fold in blueberries and optional lemon peel. (5) Grease muffin cups, or line with paper bake cups; fill each 2/3 full. (6) Bake at 400 deg. F for 20-25 minutes, or until golden brown. Remove from pans; serve warm with butter. NOTES The less you stir once you've combined the two mixtures, the better your muffins will be. (To a point-but overmixing is much more common than undermixing.) Frozen blueberries work fine, if you can't get hold of fresh berries. I'm sure other kinds of fruit will work fine, too, but I haven't tried them. These muffins won a blue ribbon during the years that I was eligible for the Dade County (Miami, Forida) Youth Fair. Additional Notes (if any): Recipe From: Better Homes & Gardens ------------------------------------------ This recipe was created using Computer CDkuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ill be very tough.) (4) Carefully fold in blueberries and optional lemon peel. (5) Grease muffin cups, or line with paper bake cups; fill each 2/3 full. (6) Bake at 400 deg. F for 20-25 minutes, or until golden brown. Remove from pans; serve warm with butter. NOTES The less you stir once you've combined the two mixtures, the better your muffins will be. (To Boiled DressingB SaucesC 2DI1/4 cup cider vinegar 1 tsp salt 1/4 tsp pepper 3 egg yolks 1/4 cup cream Recipe: Blueberry Quick Bread Ingredients: 2 1/2 C. All Purpose Flour 3/4 C. Sugar 1 T. Double Acting Baking Powder 1/2 t. Salt 6 T. Butter 3/4 C. Chopped Walnuts 2 Eggs 1 C. Milk 1 t. Vanilla 1 1/2 C. Blueberries Method: Preheat the oven to 350 . Grease and flour a 9x5 loaf pan. In a large bowl, with a fork, mix flour, sugar, baking powder, and salt. With pastry blender or 2 knives, used in a scissor like fashion, cut in butter until mixture resembles fine crumbs. Then, stir in wa glnuts. Add remaining ingredients one at a time, pour into loaf pan. Bake for 1 hr 35 mins to 1 hr 45 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ oftware: http://www.tdl.com/~inaka/inakasoft/ Hungarian VealB VealC 8 veal cutlets 150 g/6 oz butter or margarine 100 g/4 oz tomato puree 50g/ 2 oz flour 250 g/10 oz mushrooms (fried in butter and chopped) 8slices of ham 8 slices of fat cheese seasoning /4 tablespoons butter 1 cup chopped onion 1/4 cup chopped celery 1 cup diced potatoes 1/4 teaspoon white pepper 1 1/4 teaspoon thyme 1/4 teaspoon dillweed 2 tablespoons flour 1/8 oz. can stewed tomatoes 3 cups milk 1 small can salmon-7 3/4 oz. 2 tablespoons parsley 1 cup grated monterey jack cheese ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ---------------------------------D --------- Sliced tomato Salsa de Aji 2 large tomatoes, seeds removed, finely chopped 1 medium onion, fin in diameter. Wrap in plastic wrap or foil. Place on a platter and refrigerate for at least 2 hours, better overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flatten slightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the preheated oven. Biscuits will only brown sli Bourbon BlackHawkB CocktailsC 1D`2 ounces bourbon 1/2 ounce sloe gin 1 ounce lemon juice 1 t. superfine sugar 1 maraschino cherryF In a shaker half-filled with ice cubes, combine the bourbon, sloe gin, lemon juice, and sugar. Shake well. Strain into a cocktail glass. Garnish with the cherry.K AmericanL 0`a2 ounces bourbon 1/2 ounce sloe gin 1 ounce lemon juice 1 t. superfine sugar 1 maraschino cherry 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Bourbon BlackHawk Ingredients: 2 ounces bourbon 1/2 ounce sloe gin 1 ounce lemon juice 1 t. superfine sugar 1 maraschino cherry Method: In a shaker half-filled with ice cubes, combine the bourbon, sloe gin, lemon juice, and sugar. Shake well. Strain into a cocktail glass. Garnish with the cherry. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.td l but 1 tablespoon fat. Add onion and cook, stirring, until softened. Stir in tomatoes, molasses, Worcestershire sauce, red pepper flakes, beans, and salt to taste and simmer until liquid is thickened, about 5 minutes. Preheat broiler. In a small bowl stir together oil and mustard and add crumbs, tossing to combine ingredients well. Sprinkle crumbs over beans and broil about 4 inches from heat until topping is crisp and golden, 1 to 2 minutes. Additional Notes (if any): Recipe From: GoC urmet March 1994 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Bourbon CrustaB CocktailsC 1 T. superfine sugar 1 lemon wedge Peel of one orange, cut into a spiral Crushed ice 1 1/2 ounces bourbon 1/2 ounce Cointreau or triple sec 2 t. maraschino liquor 1/2 ounce lemon juice Bourbon DaisyB CocktailsC 1Do2 ounces bourbon 1 ounce lemon juice 1/2 t. grenadine 1/2 t. superfine sugar 1 orange slice 1 maraschino cherry Recipe: Bourbon Crusta Ingredients: 1 T. superfine sugar 1 lemon wedge Peel of one orange, cut into a spiral Crushed ice 1 1/2 ounces bourbon 1/2 ounce Cointreau or triple sec 2 t. maraschino liquor 1/2 ounce lemon juice Method: Place the sugar in a saucer. Rub the rim of a wine goblet with the lemon wedge and dip the glass into the sugar to coat the rim throughly; discard the lemon wedge. Place the orange peel spiral into the goblet and drape one end over the rim of the glass. Fil l the glass with crushed ice. In a shaker half filled with ice cubes, combine the bourbon, Cointreau, maraschino liquor, and lemon juice. Shake well. Strain into the goblet. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ w.tdl.com/~inaka/inakasoft/ Bourbon FixB CocktailsC 1Dr1 t. superfine sugar 1 ounce lemon juice 2 t. water Crushed ice 2 ounces bourbon 1 maraschino cherry 1 lemon sliceF In a shaker half filled with ice cubes, combine the sugar, lemon juice, and water. Shake well. Strain into a highball glass almost filled with crushed ice. Add the bourbon. Stir well and garnish with the cherry and the lemon slice.K AmericanL 0`s1 t. superfine sugar 1 ounce lemon juice 2 t. water Crushed ice 2 ounces bourbon 1 maraschino cherry 1 lemon slice 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Bourbon Fix Ingredients: 1 t. superfine sugar 1 ounce lemon juice 2 t. water Crushed ice 2 ounces bourbon 1 maraschino cherry 1 lemon slice Method: In a shaker half filled with ice cubes, combine the sugar, lemon juice, and water. Shake well. Strain into a highball glass almost filled with crushed ice. Add the bourbon. Stir well and garnish with the cherry and the lemon slice. Braised 8-precious duckB PoultryC Recipe: Braised 8-precious duck Ingredients: 1 duck Shallots ginger garlic S & P Marinade: Soy sauce Garlic Salt and sugar Shitake mushrooms 5 soaked Julienned Bamboo shoots Water chestnuts 1 Tabs Fermented red bean curd 1 leek cut up 1 green onion cut up Broth Soy sauce Potatoes Method: Rub duck with marinade the night before. Heat oil in wok. Add duck breast down, with shallots, garlic, ginger S &P. Turn upside down; add water chesnuts; mushrooms, bamboo shoots, fermented red bean mand leek, green onion extra soy and stock. Braise 1 hour then add cubed potatoes, braise another half hour and serve. Additional Notes (if any): Recipe From: Yan Can Cook ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Recipe: Brased Chicken With Peppers Ingredients: 3 red peppers 1 tblsp oil 1 tsp salt 1 lb chicken meat 1 oz fresh ginger 2 tblsp oil pinch of brown sugar 2 tsp sherry 1 tsp cornstarch 2 tsp soy sauce Method: Core the peppers and cut into thin rings. Fry in the oil and salt for 1 minute. Add 2 tablespoons water, bring to the boil, cover and simmer for 2 minutes. Drain. Cut the chicken into 1 inch pieces. Chop the ginger finely, fry both chicken and ginger in oil for 1 minute. Add the sugar and sherry. Mix the cornstarch to a smooth paste with the soy sauce and add to the pan. Heat gently, stirring until slightly thickend. Add the peppers and cook for 1 minute. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ Brandy AlexanderB CocktailsC 1DZ1 1/2 ounces brandy 1 ounce dark cr me de cacao 1 ounce half and half 1/4 t. grated nutmegF In a shaker half filled with ice cubes, combine the brandy, cr me de cacao, and half-and-half. Shake well. Strain into a cocktail glass and garnish with the nutmeg.K AmericanL 0`[1 1/2 ounces brandy 1 ounce dark cr me de cacao 1 ounce half and half 1/4 t. grated nutmeg 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Brandy Alexander Ingredients: 1 1/2 ounces brandy 1 ounce dark cr me de cacao 1 ounce half and half 1/4 t. grated nutmeg Method: In a shaker half filled with ice cubes, combine the brandy, cr me de cacao, and half-and-half. Shake well. Strain into a cocktail glass and garnish with the nutmeg. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.co Brandy Crusta ACNttp://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /2 cup boiling water 1 egg, lightly beaten 1 cup buttermilk 1/4 cup molasses 1 cup plus 2 tablespoons whole wheat flour 2 teaspoons sugar 1 1/4 teaspoons baking soda 1/4 teaspoon salt Method: In a large bowl, combine the All-Bran, oil, and raisins, and pour the boiling water over them. Set the mixture aside to cool slightly. In a small bowl, combine the eggs, buttermilk, and molasses. Add this to the partially cooled cereal mixture. In another small bowl, combine the flour, sugar, baking soda, and salt. Add the flour mixture to the cereal mixture, stirring just enough to moisten. Cover with plastic wrap and let stand for 1 hour. Preheat oven to 400. Grease 12 muffin cups and fill with batter. Bake 20-25 minutes. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www Bratwurst Sausage IB SausageC Recipe: Brandy Crusta Ingredients: 1 T. superfine sugar 1 lemon wedge Peel of an orange, cut into a spiral Crushed ice 1 1/2 ounces brandy 1/2 ounce Cointreau or triple sec 2 t. maraschino liquor 1/2 ounce lemon juice Method: Place the sugar in a saucer. Rub the rim of a wine goblet with the lemon wedge and dip the glass into the sugar to coat the rim throughly; discard the lemon wedge. Place the orange peel spiral into the goblet and drape one end over the rim of the glass. Fill t he glass with crushed ice. In a shaker half filled with ice cubes, combine the brandy, Cointreau, maraschino liquor, and lemon juice. Shake well. Strain into the goblet. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ dl.com/~inaka/inakasoft/ Bratwurst Sausage IIB SausageC ManyD 3 Ft small hog casings-(1-1/2-inch diameter) 1 1/2 lb Lean pork butt, cubed 1 lb Veal, cubed 1/2 lb Pork fat, cubed 1/4 ts Ground allspice 1/2 ts Crushed caraway seeds 1/2 ts Dried marjoram 1 ts Fresh ground white pepper 1 ts Salt, or to taste 1. Prepare the casings. 2. Grind the pork, veal, and pork fat separately through the fine blade of the grinder. 3. Mix the ground meats and grind again. 4. Add the remaining ingredients to the meat mixture and mix thoroughly. 5. Stuff the mixture into the casings and twist off into four- or five-inch lengths. 6. Refrigerate for up to two days. The bratwurst can be pan fired or grilled over charcoal. German eat mixture and mix thoroughly. 5. Stuff the mixture into the casings and twist off into four- or five-inch lengths. 6. Refrigerate for up to two days. The bratwurst can be pan fired or grilled over charcoal. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ Bread And Butter PuddingB DessertsC 6 slices white bread, stale or fresh Currants, sultanas or raisins (enough to take in generous handfuls) Butter or margarine 2 eggs 1/2 pt milk (that's 10 fl oz to ppl in the US - not 8!) Sugar Bread Dumplings (Semmelknodel)B Breads & MuffinsC 1/2 # stale white bread 1 c. milk warmed 1 Tbsp. vegetable oil 1 medium onion, chopped 3 eggs 1/2 tsp. salt 1/4 tsp. white pepper 1/8 tsp. ground nutmeg 3 Tbsp. finely chopped parsley Recipe: Bread And Butter Pudding Ingredients: 6 slices white bread, stale or fresh Currants, sultanas or raisins (enough to take in generous handfuls) Butter or margarine 2 eggs 1/2 pt milk (that's 10 fl oz to ppl in the US - not 8!) Sugar Method: 1. Preheat the oven to 210 deg. C/Gas Mark 6. 2. Butter the bread, hack the crusts off and cuts into strips (or"soldiers") 3. Place some of the "soldiers" butter side down in a 1 litre (2 pint) ovenproof glass bowl - enough to cover the bottom. 4. Sprinkle a handful of the dried fruit over the bread. 5. Sprinkle a teaspoon of sugar over the fruit. 6. Place more "soldiers" at right angles to the last lot (my methods are terrible!) , making sure you line the bowl. 7. Repeat stages 4 to 6 until you have run out of bread or filled the bowl (the two things *do* usually happen together, thank goodness) 8. Beat the two eggs in another bowl with the milk. 9. Pour the mixture over the bread, fruit and sugar and leave to sta nd for at least 30 minutes. 10. Put bowl in oven and cook until the bread has turned golden brown and the egg/milk mixture has set (about 30 to 40 mins). Can be eaten hot or cold (probably better cold). A delicious variant, although somewhat messy to prepare, is to thickly spread lemon curd on the bread at stage 2 before hacking the crusts, etc. If you *do* give this version a go, you're better off leaving it to go cold, preferably for at least a day, because the lemon taste becomes stro *nger with the passage of time. Strange, but true. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ wl (the two things *do* usually happen together, thank goodness) 8. Beat the two eggs in another bowl with the milk. 9. Pour the mixture over the bread, fruit and sugar and leave to sta Recipe: Bread Dumplings (Semmelknodel) Ingredients: 1/2 # stale white bread 1 c. milk warmed 1 Tbsp. vegetable oil 1 medium onion, chopped 3 eggs 1/2 tsp. salt 1/4 tsp. white pepper 1/8 tsp. ground nutmeg 3 Tbsp. finely chopped parsley These Semmelknodel are most often eaten in southern Germany and Austria and ia a good way to use stale bread. If dumplings are left over, slice, sprinkle with beaten egg and saute in hot margarine. Method: Break bread into small pieces; place in a mediu m bowl. Pour warm milk over bread. Heat oil in a medium skillet. Add onion, saute until golden brown. Add sauteed onion, eggs, salt, white pepper, nutmeg, and parsley to bread mixture; blend well. Mixture should be stiff. Add milk or bread to adjust consistency. Working with floured hands, form smooth paste into a roll about 2 1/2-inches in diameter. Cut roll in 8 pieces. Form each piece into a dumpling. Bring a large saucepan of salted water to a boil. Add dumplings, one at a time, to boiling water, making sure they are not over-crowded. DO NOT COVER. Simmer over low heat about 15 minutes. Dumplings are done when they float. Carefully remove dumplings using a slotted spoon. Drain well. Serve immediately with roast meat and gravy or sauce. Dumplings are excellent with roast goose or duck. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http:/DI/www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ute until golden brown. Add sauteed onion, eggs, salt, white pepper, nutmeg, and parsley to bread mixture; blend well. Mixture should be stiff. Add milk or bread to adjust consistency. Working with floured hands, form smooth paste into a roll about 2 1/2-inches in diameter. Cut roll in 8 pieces. Form each piece into a dumpling. Bring a large saucepan of salted water to a boil. Add dumplings, one at a time, Bread Pudding IB DessertsC 4DN6 eggs 1 qt milk 1/2 - 3/4 cup sugar 1 tsp vanilla. 3 1/2 cups dry bread cubes ipe: Buttermilk Bread Ingredients: 1 tablespoon 50% active dry yeast 3 tablespoons sugar 5 cups bread flour 2 teaspoons salt 1/4 teaspoon baking soda 2 cups 120oF buttermilk 1/3 cup shortening Makes 2 loaves Method: In a food processor fitted with the dough blade, combine the yeast, sugar, flour, salt and baking soda. Combine in a 2-cup measure the hot buttermilk and shortening. With the motor running, slowly pour the liquid through the feed tube. When the dough leaves the side of t he bowl and forms a ball (you may not need all the liquid), knead with the machine running for 60 seconds. Remove the dough and blade from the bowl. Knead the dough by hand for a few seconds, adding flour as necessary if the dough is too sticky. Form dough into a ball. With your thumbs, punch a hole to form a doughnut shape and place into a microwave-safe bowl. Cover with a damp tea towel or microwaveable plastic wrap. Place an 8-oz glass of water in the middle of the microwave and set the e cooking them. Method: Bring an egg up to 1/2 C with milk and mix together - then add to dry ingredients and stir together until moist (looks like sticky muffin batter) Drop tablespoonsful into a dutch oven half full of boiling gravy, cover and cook 7-10 minutes(until float to the top and are cooked through) You'll have to experiment with a few until you get the hang of your liquid, size of dumpling and pot, etc. Pot should be no more than 1/2 full of sauce but still several inches deep . remove from pot and serve immediately with lots of gravy and meat dish of your choice (ours was boiled chicken in oceans of gravy). Additional Notes (if any): Recipe From: Grandmother Gier ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ of dumpling and pot, etc. Pot should be no more than 1/2 full of sauce but still several inches deep Bread Pudding IIB DessertsC 6 slices bread 1/2 cup margarine, melted 1/2 cup packed brown sugar 1/2 tsp ground cinnamon 1/3-1/2 cup raisins 3 eggs slightly beaten Recipe: Bread Pudding I Ingredients: 6 eggs 1 qt milk 1/2 - 3/4 cup sugar 1 tsp vanilla. 3 1/2 cups dry bread cubes Method: Beat 6 eggs. Add to the bowl, 1 qt milk, 1/2 - 3/4 cup sugar, 1 tsp vanilla. Place 3 1/2 cups dry bread cubes (about six thick slices or so), in a large and deep baking dish. Pour egg mixture over all. Bake in a 325 degree oven for 40 to 45 minutes or till a knife inserted near center comes out clean. Cool slightly before serving. Serve as is, with a sauce o r just some whipped cream. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ Bread Pudding SouffleB DessertsC 1/2 cup milk 1/4 cup chocolate creme liqueur, apple brandy, creme de cacao, orange liqueur or amaretto 1/4 cup sugar 1/2 tsp vanilla 1/8 tsp salt 1 1/2 cups dry bread cubes 3 tblsp butter 1/4 cup all-purpose flour dash salt Attach a greased and sugared foil collar to a 2-quart souffle dish; set aside. In a medium mixing bowl combine the 1/2 cup milk, liqueur of your choice, 1/4 cup sugar, 1/2 teaspoon vanilla, and 1/8 teaspoon salt. Stir in the bread cubes; set aside. In a small saucepan melt the butter. Stir in the flour and dash salt. Add the 3/4 cup milk; cook and stir till thickened and bubbly. Remove from heat. In a small mixer bowl beat egg yolks 5 minutes or till thick and lemon coloured. Gradually A"Breast of Chicken in Lettuce SauceB PoultryC Recipe: Bread Pudding Souffle Ingredients: 1/2 cup milk 1/4 cup chocolate creme liqueur, apple brandy, creme de cacao, orange liqueur or amaretto 1/4 cup sugar 1/2 tsp vanilla 1/8 tsp salt 1 1/2 cups dry bread cubes 3 tblsp butter 1/4 cup all-purpose flour dash salt 3/4 cup milk 4 egg yolks 4 egg whites 1/2 tsp vanilla 1/4 cup sugar Buttery Sauce: 3/4 cup sugar 1/2 cup butter 1 slightly beaten egg 1/4 cup chocolate creme liqueur, apple brandy, creme de cacao, orange liqueur, or amaretto Method: Attach a greased and sugared foil collar to a 2-quart souffle dish; set aside. In a medium mixing bowl combine the 1/2 cup milk, liqueur of your choice, 1/4 cup sugar, 1/2 teaspoon vanilla, and 1/8 teaspoon salt. Stir in the bread cubes; set aside. In a small saucepan melt the butter. Stir in the flour and dash salt. Add the 3/4 cup milk; cook and stir till thickened and bubbly. Remove from heat. In a small mixer bowl beat egg yolks 5 minutes or till thick and lemon coloured. Gradually stir saucepan mixture into yolks. Stir in bread mixture. Wash beaters thoroughly. In a large mixer bowl beat the egg whites and the 1/2 teaspoon vanilla till soft peaks form (tips curl); gradually add the remaining 1/4 cup sugar, beating to stiff peaks (tips stand straight). Fold bread mixture into egg whites. Turn into the ungreased souffle dish. Bake in a 325F oven for 50 to 55 minutes or till a knife inserted near center comes out clean. Serve immediately with Buttery Sauce. In a small saucepan combine sugar and butter. Cook mixture over medium heat, stirring constantly, till sugar dissolves, about 5 minutes. Remove from heat. Stir some of the mixture into the egg. Return mixture to pan; cook and stir 2 minutes more. Cool slightly; stir in desired liqueur (use same liqueur you used in the souffle). Serve the sauce warm over souffle. Makes one cup. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------ op coarsely and place in the blender with the basil, salt, balsamic vinegar and garlic. Blend until smooth, add the olive oil a slower speed until creamy. Grill the chicken breast on over charcoal or in a cast iron pan. Pour the sauce on the bottom of the plate. Slice the chicken breast, recompose and place over the sauce, decorate with strips of red pepper or red tomato skin. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe waC s created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ Breton CakeB CakesC 150 g of melted half-salt butter 150 g powder sugar 150 g of flour 4 eggs (separate yellow from white) 1 coffee spoon of liquor of orange blossom 10g of baking powder mixed in 10cl of milk. hile-Heads Recipe Collection ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ onions into rings. Mix your favorite hot salsa with a few drops of your favorite hot sauce to get it slightly hotter than you would like it. Coat onion rings, one at a time in salsa, then cover with flour. Place on plate until you have a sufficient quantity ready to fry. (Do not throw out the remaining salsa and flour) When you have the rings dipped, heat oil in the pan until hot, then start frying the rings. brown on both sides. When they are done, mix the remaining salsa and flour together, add more salsa if dry, more flour if wet, until you have a thick paste, like bread dough. Fry in the hot oil until brown and crispy. The smaller the better!! Serve with lots of salt, ketcup, and salsa or hot sauce. Additional Notes: Recipe From: Chile-Head Brie En CrouteB AppetizersC 12Dj1 sheet Pepperidge Farm frozen Puff Pastry 1 lb Brie Cheese (round) 1 pkg Boursin Cheese 1 egg 1 tsp water Recipe: Breton Cake Ingredients: 150 g of melted half-salt butter 150 g powder sugar 150 g of flour 4 eggs (separate yellow from white) 1 coffee spoon of liquor of orange blossom 10g of baking powder mixed in 10cl of milk. Method: Firmly mix in a terrine butter, sugar then flour and liquor of orange blossom. Let rest about one hour covered. Buttered a round cake tin (about 5 cm height and 20 cm in diameter). Firmly stiff eggs white, mix them slowly to the dough. Pour the dough in the 7cake tin , cook 40 minutes in a moderate oven without covering. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ Broccoli with Garlic Sauce SaucesC ManyD 1 cup beef broth 1 cup water 1 bay leaf 1 clove garlic,peeled 1 onion (minced) 2 Tablespoons minced celery leaves 1/4 tsp.salt 1/8 tsp pepper 1/4 C. heavy cream 3 Thin slices Lemon !Simmer all ingredients but the cream and lemon slices,covered for 20 minutes. Then strain into another saucepan. Add cream and heat over lowest heat for 3-5 minutes. Add salt and pepper to taste. Serve hot with lemon slices on top of your cooked broccoli. This sauce is also good on meat. Chinese lf horizontally. Spread Boursin cheese on one half.Re-assemble Brie and place in the center of pastry.Brush pastry edges with egg wash and pull up sides to enclose Brie.Place seam side down on un.greased baking sheet. If desired decorate the top with pastry scraps. Brush with egg wash.Bake for 20 minutes. Let stand 10 minutes (at least) before serving.Makes 12 servings. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was creatC~ed using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Broccoli With PorkB PorkC 3/4 lb cooked or frozen broccoli 2 tblsp peanut oil 1 tsp sugar pinch of salt 1/2 tsp very finely chopped fresh ginger 1 clove garlic, crushed 2 tblsp soy sauce 1 tblsp sherry 1 tsp cornstarch 1 cup thinly sliced pork Cut the broccoli into 1 1/2 inch lengths. Heat the oil in a saucepan, add the broccoli and fry for 2-3 minutes. Add the sugar, salt ginger and garlic, cover the pan and cook slowly for 4-5 minutes. Mix the soy sauce sherry, and cornflour (cornstarch) with 3 tablespoons (1/4 cup) water. Stir this in to the saucepan, cover again and cook for a further 3-4 minutes. Add the pork and reheat. Chinese A'Broiled Peaches n Cookie-Crumb ToppingB DessertsC (2 ripe peaches (about 1 pound), peeled, pitted, and cut into 1/4-inch-thick slices 2 teaspoons fresh lemon juice 4 teaspoons firmly packed light brown sugar 1 tablespoon unsalted butter, cut into bits 2 shortbread or butter cookies, crumbled (about 1/4 cup crumbs) heavy cream as an accompaniment Broiled Salmon TeriyakiB FishC 1/4 c Chicken Broth 1/4 c Rice Wine OR Dry White 2 tb Sugar 2 tb Grated Ginger root 2 tb Low Sodium Soy Sauce 4 (4 Oz.) Salmon Fillets, skinned Combine First 5 Ingredients in A Small Saucepan. Bring To A Boil & Cook Over Medium High Heat 5 Minutes. OR Until Slightly Thickened, Stirring Occasionally. Strain & Discard Ginger root. Let Cool. Brush Both Sides Of Fillets With Soy Sauce. Place Fillets On A Rack Coated With Cooking Spray. Place Rack On A Broiler Pan. Broil 4 To 5 Inches From Heat 3 Minutes. Turn Over And Baste With Soy Sauce Mixture. Broil An Additional 2 Minutes. OR Until Fish Flakes Easily. Baste With Soy Mixture. Japanese` 1/4 c Chicken Broth 1/4 c Rice Wine OR Dry White 2 tb Sugar 2 tb Grated Ginger root 2 tb Low Sodium Soy Sauce 4 (4 Oz.) Salmon Fillets, skinned 1228c inaka@tdl.comd 20 mins.e 15 mins.f Mediumm Recipe: Broiled Salmon Teriyaki Ingredients: 1/4 c Chicken Broth 1/4 c Rice Wine OR Dry White 2 tb Sugar 2 tb Grated Ginger root 2 tb Low Sodium Soy Sauce 4 (4 Oz.) Salmon Fillets, skinned Method: Combine First 5 Ingredients in A Small Saucepan. Bring To A Boil & Cook Over Medium High Heat 5 Minutes. OR Until Slightly Thickened, Stirring Occasionally. Strain & Discard Ginger root. Let Cool. Brush Both Sides Of Fillets With Soy Sauce. Place Fillets On A Rack Coated With Cooking Sp ray. Place Rack On A Broiler Pan. Broil 4 To 5 Inches From Heat 3 Minutes. Turn Over And Baste With Soy Sauce Mixture. Broil An Additional 2 Minutes. OR Until Fish Flakes Easily. Baste With Soy Mixture. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ A!Bruschetta Al Pomodoro e BasilicoB AppetizersC 6 Roma Tomatoes, Diced 2 Garlic Cloves, Chopped 2 Whole Garlic cloves, peeled 3 tablespoons extra virgin olive oil 2 1/4 teaspoons balsamic vinegar 2 tablespoons chopped fresh basil Recipe: Bruschetta Ingredients: 1/2 loaf French bread Olive oil 1 tomato 1 large garlic clove Basil (leaves or fresh) Method: 1. Cut bread into 12 slices and lightly toast them. 2. Cut the tomato into small pieces and put them in a bowl with 2 tbsp of oil. 3. Rub garlic on one side of the toasted bread. 4. Dip that side of the bread in the tomato/oil mixture. 5. Cover each piece with tomato. 6. Put the bread back in the broiler for about 2 minutes. A yummy variation: After you Zhave put the tomato on, add a slice of fresh mozzarella on top before you put it back in to broil. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Buffalo WingsB PoultryC ManyD 2 1/2 pounds wings trimmed and separated 1 cup flour 2 tablespoons cornstarch 2 teaspoons baking powder 1 1/2 teaspoons salt 1/2 teaspoon oregano 1 cup water 1/2 stick butter/margarine 4 - 5 tablespoons tobasco, or hot sauce enough oil to deep fry 04 oz tomatillos 2 lb tomatoes 1 cup chopped onion 1/2 cup chopped green onions 1 tblsp minced garlic 1/2 cup canned green chiles 1/2 cup jalapen~o chiles, some seeds removed 2 tsp ground red chile 1/2 tsp ground cumin 1/2 tsp salt 1/2 cup minced cilantro 3 tblsp white wine vinegar -------------- o soft. Toast the bread slices under a broiler until the edges are brown on both sides, but still white in the middle. Remove from the oven and when c ool enough to handle, rub both sides of the bread with the whole garlic cloves until the cloves are too small to hold with your fingers. Lay the bread slices on an oven proof serving plate and top with the tomato mixture. Sprinkle a little of the cheese on top and place it quickly under the hot broiler until the cheese melts. Serve immediately. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~ina Recipe: Buffalo Wings Ingredients: 2 1/2 pounds wings trimmed and separated 1 cup flour 2 tablespoons cornstarch 2 teaspoons baking powder 1 1/2 teaspoons salt 1/2 teaspoon oregano 1 cup water 1/2 stick butter/margarine 4 - 5 tablespoons tobasco, or hot sauce enough oil to deep fry Method: Mix flour, cornstarch, baking powder, salt, water, and oregano in a bowl. In a saucepan, melt butter. Add hot sauce to melted butter. (a little experimentation with amounts will be necessary to fin d the right amount of heat for you.) After mixing the butter/hot sauce, lower heat.Dip wings in batter, coating them as much as possible.Heat frying oil to medium high and deep fry wings until brown andcrisp, 10 to 15 minutes. Drain on a paper towel. Put wings in saucepan, and toss to coat evenly. Transfer to platter and serve with Blue Cheese (traditional) or Ranch dressing and celery sticks. Additional Notes (if any): Recipe From: inaka@tdl.com --------------------------------------- Butter Cookies (Cookie Press)B CookiesC ManyD>1 Cup Butter 1 t. Vanilla 1/4 t. Salt 1/2 t. Almond Extract Cream butter with salt till soft. Blend in sugar, 1/4 cup at a time till mixture is fluffy. Beat in egg, vanilla and almond extract. Stir in flour. Pack dough is cookie press; press shapes in ungreased baking sheets,. Bake at 400 , 8 to 10 minutes. Cookies should be set but not brown. Chocolate variation: Blend into the shortening mixture one square ( 1 oz. ) melted and cooled unsweetened chocolate. G+3/4 Cup Sugar 2 1/2 Cups Sifted Flour 1 EggH AmericanL 0`j1 Cup Butter 1 t. Vanilla 1/4 t. Salt 1/2 t. Almond Extract 3/4 Cup Sugar 2 1/2 Cups Sifted Flour 1 Egga 1228c inaka@tdl.comd 25 mins.e 10 mins. arine 1/2 cup chili sauce 1/3 cup crumbled blue cheese Tartar Sauce: 1/2 cup butter or margarine 1 cup sour cream 2 tbs sweet pickle relish 1 envelope tartar sauce mix Method: Remove head from salmon, if desired. Place salmon on double thickness of wide foil, making sure foil is three to four inches longer than fish at each end. Sprinkle fish inside and out with salt and pepper to taste. Combine mushrooms, onion, parsley, cheese, lemon peel, and juice. Spoon mixture into fish cavity. Pour butter over fish and top with lemon slices. Cover with another thickness of foil and carefully seal all sides completely. Place on grill four to six inches from glowing coals. Turn after 30 minutes and cook 20 to 30 minutes longer. If cooking on smoke-type grill, open foil during last ten minutes and close grill cover so smoke flavor penetrates fish. Serve with choice of sauces. Butter sauce: Melt butter in small saucepan over low heat. Stir in sour cream, seasoned salt, and c hives. Warm, but do not boil. Chili cheese sauce: Combine butter and chili sauce in small saucepan. Heat slowly until butter melts.Add cheese and keep warm until ready to serve. Tartar sauce: Melt butter in small saucepan over low heat.Add sour cream, tartar sauce mix, and pickle relish.Warm, but do not boil. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tECdl.com/~inaka/inakasoft/ ------------------------------------------ kness of foil and carefully seal all sides completely. Place on grill four to six inches from glowing coals. Turn after 30 minutes and cook 20 to 30 minutes longer. If cooking on smoke-type grill, open foil during last ten minutes and close grill cover so smoke flavor penetrates fish. Serve with choice of sauces. Butter sauce: Melt butter in small saucepan over low heat. Stir in sour cream, seasoned salt, and c Butter Sauce SaucesC ManyD`1/2 cup butter or margarine 1 cup sour cream 1/4 tsp seasoned or onion salt 1 tsp chopped chives ArMelt butter in small saucepan over low heat. Stir in sour cream, seasoned salt, and chives. Warm, but do not boil. For barbecued salmonK American`u1/2 cup butter or margarine 1 cup sour cream 1/4 tsp seasoned or onion salt 1 tsp chopped chives For barbecued salmona 1228c inaka@tdl.comd 10 mins.e 30 mins.f Mediumg Mediumm Recipe: Butter Sauce Ingredients: 1/2 cup butter or margarine 1 cup sour cream 1/4 tsp seasoned or onion salt 1 tsp chopped chives For barbecued salmon Method: Melt butter in small saucepan over low heat. Stir in sour cream, seasoned salt, and chives. Warm, but do not boil. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ Recipe From: inaka@tdl.com Butter Steamed Calico StewB StewsC ManyD 1/3 cup unsalted butter 2 potatoes, cubed 4 ears fresh corn 1/2 cup carrots, diced 1/2 cup onion, chopped 3/4 teaspoon salt 1/2 teaspoon sugar Melt butter in saucepan. Add potatoes, corn, carrots, onion, salt, sugar, dill, and pepper. Cover and cook, stirring frequently, over medium heat, until potatoes are tender. Sprinkle in tomatoes and cook until hot yet firm. Sprinkle in chives. Butterflied Leg Of LambB LambC 3-4 tblsp olive oil 2 tblsp regular or low-salt soy sauce 1 crushed garlic clove 1 tblsp crushed rosemary 1 tsp lemon juice, optional Buttermilk BreadB Breads & MuffinsC ManyD 1 tablespoon 50% active dry yeast 3 tablespoons sugar 5 cups bread flour 2 teaspoons salt 1/4 teaspoon baking soda 2 cups 120oF buttermilk 1/3 cup shortening a sharp knife! You'll also need to get out the kneecap, which is not hard, but a pain. When you're done, you'll have exposed a thick vein of fat that was next to the bone; trim this out as well. When you're done, you'll have a mess. :-) Essentially, you've "unwrapped" the meat from around the bone, so that it can lie flat on a roasting pan. If there are any particularly thick parts that won't lie flat, slit them (in the direction that the bone used to run) so they will. You may wish t o cut off the portion of meat closest to the shank (the narrow end), because the white tendons there can make that meat tough. Use it for stock, or remove the tendons and use the rest for shish kabob... use your imagination. Don't waste it; it's *lamb*! Now, mix up the marinade, put the lamb into a plastic bag (Ziploc or similar self-sealing bags work extremely well) and pour the marinade over it. Work it through the bag with your fingers to coat the lamb, seal the bag, and put it into the refrigerator. Marinade it for at least an hour; overnight is better. To cook - this is the method that Julia Child calls "broil-roasting;" it produces very good results in a surprisingly short time. Arrange the lamb on a roasting pan, butterflied out so that it lies flat, with the "skin" side (i.e. the outside, not the meaty part that lay against the bone) up. Put it under the broiler for 5 minutes. Yes, you read that right - just a couple of minutes. This is to seal the surface. Now, move the lamb to a preheated 375 Farenheit (190 Centigrade) oven and roast for about 20 minutes, depending on how thick it is and your desired degree of doneness. When it's done, take it out and let it sit at room temperature for 10 minutes before carving, in order to let the meat reabsorb the juices. Butterflied lamb is a breeze to carve, but less tidy-looking than a straight roasted leg. Additional Notes (if any): Recipe From: inaka@tdl.com -------------------------------------- Butternut Squash with GarlicB VegetablesC 4DQ2 butternut squashes 3 heads roasted garlic 2 Tbs. good parmesan 2 Tbs. olive oil Cut up squash into 1-inch cubes, paring away skin first. Just use the necks of the squash, reserving the bowl-shaped part with the seeds for something else. (your choice, though I suggest maybe stuffing with grains and veggies) Arrange the squash cubes, tightly packed, into a baking pan. Sprinkle the garlic cloves all over the squash as evenly as possible. Drizzle with olive oil, sprinkle the parmesan on top of that and bake at 350 degrees until squash is tender but not mooshy. Serve hot. he bowl and forms a ball (you may not need all the liquid), knead with the machine running for 60 seconds. Remove the dough and blade from the bowl. Knead the dough by hand for a few seconds, adding flour as necessary if the dough is too sticky. Form dough into a ball. With your thumbs, punch a hole to form a doughnut shape and place into a microwave-safe bowl. Cover with a damp tea towel or microwaveable plastic wrap. Place an 8-oz glass of water in the middle of the microwave and set the bowl beside it. Heat for 3 minutes at with the power set to 10%. Rest 3 minutes. Heat 3 minutes at 10%. Rest for 6 minutes or until doubled in bulk. Remove the dough from the bowl, punch down and knead by hand a few seconds. Turn the bowl over top of the dough and let it rest about 10 minutes. Meanwhile, preheat the oven to 375oF. Grease two glass loaf pans. Cut the dough into 2 pieces. Shape into 2 loaves and place in the prepared pans. Cover the pans loosely with towls. Replace the pans in the microwave. Place the glass of water in the center and the pans off-center. Heat for 3 minutes at with the power set to 10%. Rest 3 minutes. Heat 3 minutes at 10%. Rest for 6 minutes or until doubled in bulk. Brush the loaves lightly with egg white and sprinkle sith poppy, caraway or sesame seeds if desired. Bake 40-50 minutes, or until loaves are goldenbrown and tap hollow on the bottom.I generally make this without microrising the yeast. Each rising takes about an hour to achieve $bulk, but the bread comes out a bit lighter. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ hile, preheat the oven to 375oF. Grease two glass loaf pans. Cut the dough into 2 pieces. Shape into 2 loaves and place in the prepared pans. Cover the pans loosely with towls. Replace the pans World Championship ChiliB StewsC ManyD 1 (3 lb) chicken 1 1/2 qt water 1/2 lbbeef suet 1/4 cup finely chopped celery 7 cup peeled, chopper tomatoes 2 tsp sugar 5 lbs ctr cut pork chops , thin 4 lbs flank steak 3 medium onions, cut in 1/2 inch pieces 3 green peppers, cut in 3/8 inch pieces dditional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ wl-shaped part with the seeds for something else. (your choice, though I suggest maybe stuffing with grains and veggies) Arrange the squash cubes, tightly packed, into a baking pan. Sprinkle the garlic cloves all over the squash as evenly as possible. Drizzle with olive oil, sprinkle the parmesan on top of that and bake at 350 degrees until squash is tender but not mooshy. Serve hot. This dish is incredibly easy to make. The sweetness of the roasted garlic is a perfect compliment to the richness of butternut squash, and the parmesan adds just the right amount of saltiness for balance. You can also *boil* the garlic bulbs instead of roasting them, and leave out the olive oil if you want to reduce the fat. It works OK, too. Recipe: World Championship Chili Ingredients: 1 (3 lb) chicken 1 1/2 qt water 1/2 lbbeef suet 1/4 cup finely chopped celery 7 cup peeled, chopper tomatoes 2 tsp sugar 5 lbs ctr cut pork chops , thin 4 lbs flank steak 3 medium onions, cut in 1/2 inch pieces 3 green peppers, cut in 3/8 inch pieces 1 lb jack cheese, shredded 6 long green chiles 1 tsp oregano 1 tblsp ground cumin 1/2 tsp MSG 1 tblsp pepper 4 tsp salt 5 tblsp chili powder 1 tsp cilantro 1 tsp thyme 1 cup beer 2 cloves garlic , finely chopped juice of lime Method: Cut chicken into pieces and combine with water in large saucepan. Simmer 2 hours then strain off broth. In 2 qt saucepan combine celery, tomatoes and sugar and simmer 1 1/2 hours. Boil chiles 15 min until tender, remove seeds and cut in 1/4 in squares. Mix oregano, cumin, MSG,pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved. Add tomato mixture, chiles, beer mixture and garlic to chicken broth. Melt suet to mak e 6-8 tblspdroppings.Pour 1/3 of suet drippings into skillet, add 1/2 pork chops and brown. Repeat for remaining pork chops. Add pork to broth mixture and cook slowly 30 min. Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time. Add to pork mixture. Return to simmer and cook slowly about 1 hour. Add onions and green peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. Cool 1 hour then refrigerate 2 4 hours. Reheat chili before serving. About 5 minutes before serving time, add cheese. Just before serving, add lime juice and stir with wooden spoon. Additional Notes (if any): Recipe From: C.V. Woods ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Add tomato mixture, chiles, beer mixture and garlic to chicken broth. Melt suet to mak Cacahuetes (Oaxacan Peanuts)B AppetizersC Salted peanuts roasted with garlic, chilies, and spices 20 small dried red, serrano or other chilies, 1 inch long 4 cloves garlic, minced and pressed 2 tablespoons olive oil 2 pounds salted peanuts 1 teaspoon coarse salt; use a salt mill or kosher salt 1 teaspoons chili powder Recipe: Cabbage Curry Ingredients: Oil 2 tbsp. Mustard seeds 1 tsp. Urad Daal 1 tsp. Cumin seeds 1 tsp. Green Chili 1 Mixed vegs. 1 cup Cabbage 1 medium size Salt to taste Turmeric pinch Method: Heat oil, mustard seeds, Urad Daal, cumin seeds, and green chili. Roast for a few seconds. Add mixed vegs. and cabbage. Sprinkle salt and turmeric. Cook on high heat for a couple of minutes, then cover and cook on low until done. Additional Notes (if any): Recipe From: inaka@tdl.com -------B ----------------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ Caesar SaladB SaladsC 4Ds2 Eggs 8 Anchovy Fillets 3 Garlic Cloves 1 Shallot 1/2 Teaspoon Vinegar 1/2 - 1 Cup Oil 1/2 Teaspoon Dijon Mustard fThe Dough : 3 cups all purpose flour 1 cup warm water 2 tbl spoons oil 1/2 spoon oregano dash of salt The Filling : a couple of chopped green shallots (can replace with 1/3 white onion) 1/3 cup finely chopped parsley 2 cups feta cheese , crumbled 1/3 cup freshly grated romano cheese 1/2 cup whole milk or better still, half & half 3 eggs salt, pepper, thyme soft/ ------------------------------------------ eal. Drain off water from raisins and add to batter. Mix well. Let it rest in refrigerator for about 12 hours. Mixture should be light and airy. DO NOT STIR. Pour into paper lined muffin tins, (about 2/3 full). Bake at 375 for 25 minutes. Batter will keep in the frige for 2 weeks. Bake as needed. When baking, if there are any extra muffin cups not filled, fill them with water when cooking. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http:/ Candied Fruit PeelB CandyC ManyD`2 c. of citrus peel (cut into thin strips) l l/2 c. water l c. sugar l/2 c. water powdered sugar In heavy saucepan combine peel and l l/2 c.water, Bring to a boil. Cook over low heat about l0min. Drain off water. Replenish with same amount of water and repeat process 3 more times. This destroys the bitter taste of the peel. Combine the l/2 c. water & sugar and bring to a boil. Add peel and cook until syrup is absorbed and peel is transparent. Do not cook on too high a flame or peel will carmelize (230 on candy thermometer). Roll fruit strips in powdered sugar. and spread on a rack toB dry. Misc.`a2 c. of citrus peel (cut into thin strips) l l/2 c. water l c. sugar l/2 c. water powdered sugar 1228c inaka@tdl.comd 15 mins.e 25 mins.f Highm Capitol Punishment ChiliB StewsC Capitol Punishment ChiliB StewsC Recipe: Candied Fruit Peel Ingredients: 2 c. of citrus peel (cut into thin strips) l l/2 c. water l c. sugar l/2 c. water powdered sugar Method: In heavy saucepan combine peel and l l/2 c.water, Bring to a boil. Cook over low heat about l0min. Drain off water. Replenish with same amount of water and repeat process 3 more times. This destroys the bitter taste of the peel. Combine the l/2 c. water & sugar and bring to a boil. Add peel and cook until syrup is absorbed and peel is transp arent. Do not cook on too high a flame or peel will carmelize (230 on candy thermometer). Roll fruit strips in powdered sugar. and spread on a rack to dry. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ Recipe: Capitol Punishment Chili Ingredients: 1 T oregano 2 T paprika 2 T MSG (monosodium glutamate) 9 T Chili powder, light 4 T cumin 4 T beef bouillon (instant, crushed) 24 oz Old Milwaukee beer 2 C water 4 lb extra lean chuck, chili grind 2 lb extra lean pork, chili grind 1 lb extra lean chuck, cut into 1/4" cubes 2 large onions, finely chopped 10 cloves garlic, finely chopped 1/2 C Wesson oil or kidney suet 1 tsp mole (powdered), also called mole poblano 1 T sugar 1 tsp coriander see d (from Chinese parsley, cilantro) 1 tsp Louisiana Red Hot Sauce (Durkee's) 8 oz tomato sauce 1 T Masa Harina flour salt to taste Method: In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet.Drain and add to simmering spices.Continue until all meat is done.Saute chopped onion and garlic in 1 T. oil or suet.Add to spices and meat mixture. Add water as needed.Simmer 2 hours.Add mole, sugar, coriander seed, hot sauce and tomato sauce.Simmer 45 min.Dissolve masa harina flour in warm water to form a paste.Add to chili.Add salt to taste.Simmer for 30 minutes.Add additional Louisiana Hot Sauce for hotter taste. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ---------------------D --------------------- antro) 1 tsp Louisiana Red Hot Sauce (Durkee's) 8 oz tomato sauce 1 T Masa Harina flour salt to taste Method: In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet.Drain and add to simmering spices.Continue until all meat is done.Saute chopped onion and garlic in 1 T. oil or suet.Add to spices and meat mixture. Add A0Vegetable Carpaccio With Rucola & Yogurt Sauce. VegetablesC Recipe: Caramel Shrimp Saigon Palace Ingredients: 1 1/2 teasp vegetable or olive oil 1 garlic clove, minced 1/2 cup plus 2 tabs water 2 teasps Asian fish sauce (preferably nuoc nam*), or to taste 3 teasps sugar 12 medium shrimp or 8 to 10 large shrimp (about 1/2 pound), shelled and deveined 2 scallions, cut diagonally into 2-inch pieces 1/4 onion, cut into wedges 1 tab cornstarch Garnish:fresh coriander sprigs Method: In a 10-inch heavy skillet heat vegetable or olive oil over moder ately high heat until hot but not smoking and saut garlic, stirring, until golden. Add 1/2 cup water, fish sauce, and 2 teaspoons sugar and simmer until sugar is dissolved. Remove skillet from heat. In a small heavy skillet cook remaining 1 teaspoon sugar over moderately high heat until sugar melts and turns golden caramel and remove skillet from heat. Add some of water mixture to caramel, stirring until caramel is dissolved, and transfer mixture back to larger skillet. Add shrimp and coo k over moderately high heat, stirring, 2 minutes. In a small bowl stir together cornstarch and remaining 2 tablespoons water and stir into shrimp mixture. Cook shrimp mixture, stirring, until sauce is thickened and season with salt and pepper. Garnish shrimp with coriander sprigs. Additional Notes (if any): Recipe From: Gourmet March 1995 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ -D)----------------------------------------- garlic, stirring, until golden. Add 1/2 cup water, fish sauce, and 2 teaspoons sugar and simmer until sugar is dissolved. Remove skillet from heat. In a small heavy skillet cook remaining 1 teaspoon sugar over moderately high heat until sugar melts and turns golden caramel and remove skillet from heat. Add some of water mixture to caramel, stirring until caramel is dissolved, and transfer mixture back to larger skillet. Add shrimp and coo and half the basil cut up roughly. Brush with oil 4-5 little bowls or cups with oil, fill with the diced vegetable, and press with the back of the spoon or a glass. Refrigerate until needed. Remove from refrigerator, drain off any liquid that has formed, turn over gently onto a plate, keeping the shape. Put the yogurt in the blender, the chopped rucola and the rest of basil, salt and 1 ice cube. Blend until you get light green smooth sauce, Pour around the mound of vegetables, serve any re maining sauce on the side. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ w.tdl.com/~inaka/inakasoft/ Cashew ChiliB StewsC Recipe: Carrot Soup Ingredients: 3 tablespoons olive oil 1 1/2 cups chopped yellow onion 3 large cloves of garlic, chopped 1 tablespoon dried basil or 1/4 cup chopped fresh 1 pound carrots, sliced thinly ( about 8 cups ) 5 cups water Juice 1/2 lemon 1 tablespoon tamari Freshly ground pepper 1 Anaheim chili pepper, minced 2 tablespoons chopped fresh cilantro Fresh chopped fresh parsley or cilantro for garnish Method: Heat the oil in a heavy-bottomed soup pot. Add the onion and garlic, and cook over high heat for 3 or 4 minutes, stirring frequently. Add the basil and carrots, and continue to cook for 5 minutes. Add the water, cover the pot with a lid, reduce the heat, and simmer until the carrots are soft, 30 to 40 minutes. In a food processor, blend the carrots and cooking liquid until smooth. Return the soup to the stove. Add the lemon juice, tamari, and pepper to taste. Stir in the cilantro and the chili pepper. Simmer on low heat for 10 minutes. Garnish with chopped parsley or cilantro and serve immediately. If serving cold, transfer to a bowl, cover, and refrigerate for at least 4 hours. Variation: Instead of flavoring the soup with cilantro, lemon, and chili pepper, substitute 3 tablespoons of juice from freshly grated ginger or 1/2 cup of fresh orange juice. Pick the sweetest carrots you can find for this soup. Carrots with leafy tops are usually the freshest and best. This cream soup has a lovely orange color and is perfect to serve in any seaso rn with its refreshing tastes of lemon and cilantro. Serve it chilled in the summer with a garnish of sour cream or yogurt. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ pepper to taste. Stir in the cilantro and the chili pepper. Simmer on low heat for 10 minutes. Garnish with chopped Cashew NoodlesB PastaC 1 8-ounce package medium egg noodles 1 1/2 cups small-curd cottage cheese 1 8-ounce carton sour cream 1 cup chopped fresh mushrooms 1 cup cashew halves 1/2 cup chopped scallions YPreheat oven to 350. Cook noodles according to package directions. Drain well. Combine cottage cheese and next 8 ingredients in a medium bowl; stir well. Add cottage cheese mixture to noodle mixture; toss gently. Pour into buttered 2-quart casserole. Sprinkle with Parmesan cheese. Bake, uncovered, for 25 minutes of until thoroughly heated. s, wine. Add beans, simmer covered for 30 min. Add water if necessary. Add vinegar when chili is almost ready. For variety, add carrots or green beans (may need to cook longer until they are tender). Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ Caviar & Roasted Potato SlicesB AppetizersC 3 small baking potatoes (about 5 ounces each), cut crosswise into 1/4-to 1/3-inch-thick slices Olive oil Sour cream Chopped fresh chives Caviar 1 tblsp Oil 2 lb Chicken breasts boneless - or Pork Shoulder Roast 2 Onions 2 tsp Minced garlic 1 tsp Oregano 1 tsp Cumin powder 2 tsp Ground red chili 1 tblsp Red chili flakes 1 Tomato 1 can Tomatillos 4 lb Green chilis 4 cup Wyler's chicken boullion 3 tblsp Cornstarch hopped fresh mushrooms 1 cup cashew halves 1/2 cup chopped scallions 2 tablespoons dry sherry 1 tablespoon soy sauce 2 cloves garlic, minced 1/8 teaspoon ground red pepper 1/2 cup grated Parmesan cheese Method: Preheat oven to 350. Cook noodles according to package directions. Drain well. Combine cottage cheese and next 8 ingredients in a medium bowl; stir well. Add cottage cheese mixture to noodle mixture; toss gently. Pour into buttered 2-quart casserole. Sprinkle with Parmesan cheese. Bake, uncovered, for 25 minutes of until thoroughly heated. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasC Cheese and Onion Bread BakeB Breads & MuffinsC ManyD 1 tbsp corn oil 1 large onion, finely chopped 1/2tsp thyme 4 1/2oz/125g reduced-fat Cheddar cheese, grated 3oz/75g Parmesan cheese, grated 1 dsp freshly chopped chives Recipe: Caviar & Roasted Potato Slices Ingredients: 3 small baking potatoes (about 5 ounces each), cut crosswise into 1/4-to 1/3-inch-thick slices Olive oil Sour cream Chopped fresh chives Caviar Method: Preheat oven to 400 F. Brush both sides of potato slices with olive oil. Place on baking sheet and season lightly with salt and pepper. Bake until golden brown on bottom sides, about 15 minutes. Turn slices over and continue baking until second sides are golden brown, about 15 minutes . Transfer to plate. Top slices with small dollops of sour cream. Sprinkle with chives. Spoon small amount of caviar atop sour cream and chives. Serve immediately. Makes about 20. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ Cheese CrackersB AppetizersC ManyD 1 cup flour 2 teaspoons dry mustard powder 1/4 teaspoon cayenne 1/2 teaspoon each of paprika chili powder and salt 1/4 cup unsalted butter 2 cups aged cheddar grated 1/4 cup cold water nions with the thyme over a gentle heat, stirring occasionally, for 15-20 minutes until very soft and just turning golden. Mix the cheeses and the chives in a small bowl. 3. Put 4 slices of bread on the bottom of the prepared dish ensuring that they fit exactly. 4. Cover with the onion mixture and half the cheese mixture. Put the other slices of bread over and cover with the remaining cheese. 5. Whisk the eggs and milk together in a bowl and season with pepper. Pour this over the bread and cheese mixture. 6. Bake for 30 minutes, or until puffed up and golden. This is a cheese-lover's delight and makes a really robust meal it needs only a large mixed salad to go with it. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Software: http://www.tdl.com/~inaka/inakasoft/ Cheese CrispsB AppetizersC ManyD Flour tortillas sharp cheddar or jack cheese -- grated minced garlic or garlic salt -- to taste sliced black olives chile salsa -- to taste sour cream (optional) *4 Large Onions 3 Tbsp Flour 5 Garlic Cloves 2 Tbsp Butter 1 Bay Leaf 2 Tbsp Olive Oil Salt & Pepper to Taste 5 Cups Water 1 Chicken Cube 1 Cup Dry White Wine 1 Beef Cube 1/2 Cup Half & Half Cream fuls as necessary. Serve hot. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. DOhttp://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ e curry mixture. Add the onion, potato and 4tbs/60ml stock, and cook, stirring constantly until the potato is al dente. If the mixture becomes, dry add a little more stock. Add the fish saurce, sugar, and coconut milk,stirring after each is slightly thickened. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Ina Recipe: Cheese Crisps Ingredients: Flour tortillas sharp cheddar or jack cheese -- grated minced garlic or garlic salt -- to taste sliced black olives chile salsa -- to taste sour cream (optional) Method: 1. Preheat oven to 450 degrees F. Place tortillas on baking sheets. Spread cheese on top. Sprinkle with garlic or garlic salt and scatter olives over top. Spoon on a few dollops of salsa. 2. Bake until tortillas are crisp and brown (about 10 minutes). Serve with sour cream, if de sired. Additional Notes (if any): Recipe From: Chile-Heads Recipe Collection ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Cheese SticksB AppetizersC ManyD 1 cup flour 2 tsp. mustard powder 1/4 tsp. cayenne 1/2 tsp. each of paprika, thyme, chili powder and salt 1/4 cup margarine 2 cups aged cheddar, grated. 1/4 cup cold water Recipe: Cheese Sticks Ingredients: 1 cup flour 2 tsp. mustard powder 1/4 tsp. cayenne 1/2 tsp. each of paprika, thyme, chili powder and salt 1/4 cup margarine 2 cups aged cheddar, grated. 1/4 cup cold water Method: Preheat oven to 325! F. Combine mustard powder and seasonings with the flour and mix well. Cut margarine into the flour mixture. Add grated cheese to the flour and mix well. Add the water and knead for a short time until the dough forms a ball. Take one quarter of the dough at a time and roll out very thin (about 1/8 inch). Cut into long strips and bake on a greased cookie sheet for about 10 minutes or until lightly browned. Allow the strips to cool for a short time and then break into 4-inch lengths. Put into a container and allow to sit overnight uncovered. Here's a great appetizer that people just love at parties. Very spicy and addictive. Easy to make Additional Notes (if any): Recipe From: inaka@tdl.com -------------------------------------- A Chick Peas with Sesame Oil SauceB AppetizersC In the pressure cooker: 2 1/2 cups hummus, soaked overnight with hay tsp. soda 1 cup taheeni 1 1/2 cups lemon juice, or more to taste 1 1/2 tsp. salt 5 cloves garlic 2 Tbsp. chopped parsley Recipe: Chef's Alfredo Sauce Ingredients: 3-5 cloves garlic, minced 1-2 tsp. olive oil 1/4 to 1/2 tsp white pepper 1 or 2 Tbls fresh chopped oregano 1/2 tsp onion powder 1/4 tsp. salt 1/2 pint whipping cream 1/2 cup fresh grated parmasan Enough fettucini noodles for two medium servings (All amounts are approximate, adjust to personal taste but all ingredients should be fresh for best flavor) Method: In a very hot saute pan, quickly saute the garlic in a small amount of olive oil. The garlic should be very well browned and have a strong, nutty aroma. Transfer sauted garlic to another skillet large enough to hold all of the fettucini. Over med. heat add pepper, salt, onion powder and fresh oregano to the garlic. Toss together. Add noodles and toss quickly. Now begin to add the heavy cream and cheese, stirring constantly. Be sure pan is not too hot. Add cream and cheese until the desired consistency is reached.This recipe results in a quite pungent Alfredo type sau -ce that has a unique flavor. Additional Notes (if any): Recipe From: Chef's Restaurant in Schererville, IN. ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ oximate, adjust to personal taste but all ingredients should be fresh for best flavor) Method: In a very hot saute pan, quickly saute the garlic in a small amount of olive oil. The garlic should be very well browned and have a strong, nutty aroma. Transfer sauted garlic to another skillet large enough to hold all of the fettucini. Over med. heat add pepper, salt, onion powder and fresh oregano to the garlic. Toss together. Add noodles and toss quickly. Now begin to add the heavy cream and cheese, stirring constantly. Be sure pan is not too hot. Add cream and cheese until the desired consistency is reached.This recipe results in a quite pungent Alfredo type sau Chicken AmandineB PoultryC 2 tablespoons vegetable oil 2 whole boneless chicken breasts, halved 1/2 cup sliced almonds 1/2 cup dry white wine 1/2 cup water 3 garlic cloves, minced 2 tablespoons unsalted butter 1/4 cup minced fresh parsley juice of 1 lemon ic crushed with salt. Sauce should be thick and smooth but if it seems too thick, thin with water. Pour sauce onto servingplatter. Garnish with parsley and a few whole cooked peas. Drizzle a littlewater until very tender, adding more water during cooking if necessary.amounts given above and substitute one cup of canned cooked chick peas (garbanzos) for the dried ones. Pour lemon juice into blender, slowly add taheeni and crushed garlic and salt. Gradually add peas, a few at a time. Blend v ery smooth. Chill. Puree the cooked peas and combine with remaining ingredients as above. Peas will require several hours cooking to become tender.Quick electric blender method: Use one-third the olive oil over the sauce. Chill. Makes approximately six cups of sauce In an open pan: Use same ingredients as above. Boil soaked peas in fresh Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from I Thai Chicken BarbecueB PoultryC 2-3 Tabs Garlic Cilantro 1 teasp Curry powder 1 teasp turmeric 1 teasp black pepper 1,2 Tabs sugar 2,3 Tabs fish sauce 2 chicken thighs Blend all ingredients and pour over chicken thighs in bag. Refrigerate for a few hours. Bake at 350 for 30/40 minutes. Serve with fresh tomatoes.K Thai` 2-3 Tabs Garlic Cilantro 1 teasp Curry powder 1 teasp turmeric 1 teasp black pepper 1,2 Tabs sugar 2,3 Tabs fish sauce 2 chicken thighs 1228c Yan Can Cookd 3 hrse 40 mins.f Mediumm Recipe: Thai Chicken Barbecue Type: Poultry Style: Thai Preparation Time: 3 hrs Cooking Time: 40 mins. Ingredients: 2-3 Tabs Garlic Cilantro 1 teasp Curry powder 1 teasp turmeric 1 teasp black pepper 1,2 Tabs sugar 2,3 Tabs fish sauce 2 chicken thighs Method: Blend all ingredients and pour over chicken thighs in bag. Refrigerate for a few hours. Bake at 350 for 30/40 minutes. Serve with fresh tomatoes. chicken for 6 minutes more on each side, or until it is done and transfer to a heated plate to keep warm. Cook the almonds in the oil remaining in the skillet over moderate heat, stirring, for 1 minute, or until they are golden. Transfer them to paper towels to drain. Add to the skillet the wine, water, and garlic and boil until the mixture is reduced by half. Remove the skillet from the heat, stir in the butter, parsley, almonds, lemon juice, salt and pepper to taste, and spoon the a lmond sauce over the chicken. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Recipe: Chicken Breasts Dianne Ingredients: 4 boneless, skinless chicken breasts 2 tablespoons sweet butter 2 tablespoons olive oil 2 tablespoons dijon mustard 3 tablespoons chopped green onions (about 2 or 3) 2 tablespoons chopped parseley 1 cup chicken stock The juice of half a lemon or lime Black pepper Method: On your work surface, pound the chicken breasts to flatten them. You can use plastic wrap or waxed paper to wrap around the chicken and beat with the bottom of a ski llet. Sprinkle salt and pepper over both sides of the flattened chicken. In a large skillet, add 1 tablespoon each of butter and olive oil. When the butter has melted, add the chicken breasts. Cook over medium heat 3-4 minutes per side. Remove the chicken with a slotted spoon and set aside. Add the dijon mustard, green onions, parseley, and lemon/lime juice to the skillet and whisk for about 30 seconds. Whisk in the chicken stock and stir gently until the sauce becomes creamy and begins to thicken slightly. Add the remaining butter and olive oil. When the sauce has become smooth, return the chicken to the sauce in the pan and simmer for a minute to reheat the chicken Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ around the chicken and beat with the bottom of a ski llet. Sprinkle salt and pepper over both sides of the flattened chicken. In a large skillet, add 1 tablespoon each of butter and olive oil. When the butter has melted, add the chicken breasts. Cook over medium heat 3-4 minutes per side. Remove the chicken with a slotted spoon and set aside. Add the dijon mustard, green onions, parseley, and lemon/lime juice to the skillet and whisk for about 30 seconds. Whisk in the chicken stock and stir gently until the sauce becomes creamy and begins Recipe: Chicken Breasts Parmesan Ingredients: 4 boneless chicken breast halves 1/4 cup flour 1 egg 3/4 cup bread crumbs 1 teaspoon salt 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/2 cup chopped onions 2 cloves garlic, minced 2 8-ounce cans tomato sauce 1/2 teaspoon oregano 1/2 teaspoon basil 1/4 olive oil 1/2 cup Parmesan cheese 4 ounces mozzarella, shredded Method: Flatten each breast into an oval shape. Get out three bowls. Put flour in the first. Lightly beat the eggs in the second. In the third, combine the bread crumbs with the salt, onion powder, garlic powder and paprika. Dip each breast into the flour, then the eggs, and finally into the bread crumb mixture. Place on a cookie sheet and refrigerate to set coating--at least 30 minutes. Make the sauce by lightly sauteing the chopped onion and garlic and then adding the tomato sauce, oregano, and basil. Simmer 20 minutes. Heat the olive oil in a skillet and saute the breast s until golden brown. Arrange them in a shallow baking dish. Pour the sauce over the breasts, top with parmesan cheese and bake at 350 for 30 minutes. Remove pan from oven and sprinkle mozzarella on breasts. Return to the oven for another 10 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ -----------------------------------D ------- he eggs in the second. In the third, combine the bread crumbs with the salt, onion powder, garlic powder and paprika. Dip each breast into the flour, then the eggs, and finally into the bread crumb mixture. Place on a cookie sheet and refrigerate to set coating--at least 30 minutes. Make the sauce by lightly sauteing the chopped onion and garlic and then adding the tomato sauce, oregano, and basil. Simmer 20 minutes. Heat the olive oil in a skillet and saute the breast Chicken Broccoli Cheese QuicheB Pies (Meals)C Recipe: Chicken Breasts Stuffed & Baked Ingredients: 1 chicken Breast Marinade; 2 tabs soy sauce 2 tabs dry sherry White pepper 1/2 teasp sugar Cornstarch 5 spice powder Stuffing: 4 or 5 slices zucchini julienned 4 or 5 slices carrots julienned 1 or 2 shitake mushrooms soaked & sliced Water chestnuts 2 quail eggs cooked and peeled Parboiled green onion Method: Butterfly chicken breast. Marinate chicken. Stuff chicken breast. Roll it up and tie with green onion. Bake at 350 for 30/40 minutes. Serve whole or sliced. Additional Notes (if any): Recipe From: Yan can cook ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ A Chicken Dices With Fried WalnutsB PoultryC 4 dried mushrooms 4 oz shelled walnuts 1/3 cup oil 3 lb chicken 1 tsp cornstarch 1 tblsp sherry 2 tblsp soy sauce 1 tsp salt 1 tsp brown sugar e out like little tiny droplets. I used a mixture of 1/2 havarti and 1/2 swiss. deflower broccoli, reserve smaller flowerettes, put the rest in the food processor and chop coarsely. Ditto for the onion. Cut the chicken into cubes. (The only reason for the broccoli flowerettes is personal preferrence. I like my quiche chunky. You can process the whole thing if you want.) Sautee the onion and chicken in a pinch of butter or drop of oil until chicken is done, (about 6 minutes depending on how small you cut your chicken). Whisk eggs and milk together. Add flour. Add nutmeg liberally, this is a key ingredient. Stir in tabasco, broccoli, and cheese. Line pie plate or quiche dish with pie crust. Bake at 450 for about 4 minutes, just until it starts to brown. You have to be careful here, to make sure the crust doesn't bubble up. either prick the crust before baking or line with tin foil for the first couple minutes to help it keep it's shape. (reduce heat to 325) Whil e crust is still hot, place broccoli flowerettes in dish and pour the egg mixture over the top. Continue baking at 325 for 45-50 minutes until you have a nice golden crust and a knife inserted near the center comes out clean. Let stand 10 minutes. Serve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------E ------------ t your chicken). Whisk eggs and milk together. Add flour. Add nutmeg liberally, this is a key ingredient. Stir in tabasco, broccoli, and cheese. Line pie plate or quiche dish with pie crust. Bake at 450 for about 4 minutes, just until it starts to brown. You have to be careful here, to make sure the crust doesn't bubble up. either prick the crust before baking or line with tin foil for the first couple minutes to help it keep it's shape. (reduce heat to 325) Whil 2 cups all purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 10 tablespoons unsalted butter, cut into pieces, room temperature 1/2 cup plain yogurt 2 large eggs, beaten to blend 2 large egg yolks, beaten to blend 1 1/2 cups grated kasseri cheese* or Romano 1/4 cup finely chopped fresh Italian parsley These tender biscuit-like pastries are sprinkled with Greek cheese just before baking. MAKES ABOUT 52 ------------------- This recipe was created using Computer Cuisine fromB` Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ing Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ the 3 dough balls- so that each one is a bit bigger than your baking pan (i use 8x12 in.)- the amount of dough, for that size will give you the right thickness place the first layer on the greased pan, with ends hanging over the pan rim - add half the fillin Chicken Enchiladas IIB PoultryC Recipe: Chicken Enchiladas I Ingredients: 1/3 cup plus 1 tablespoon vegetable oil 12 6-inch corn tortillas 1 medium onion, chopped 1 medium-size green bell pepper, seeded, chopped 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 3 10-ounce cans purchased enchilada sauce 3 cups (about) shredded cooked chicken 3 cups packed grated Monterey Jack cheese (about 12 ounces) Sour cream Method: Heat 1/3 cup vegetable oil in heavy small skillet over medium-high heat. Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas. Heat remaining 1 tablespoon vegetable oil in heavy large skillet. Add onion, pepper, oregano and basil and saut until onion and pepper are tender, about 5 minutes. Season to taste with salt and pepper. Lightly oil 13x9x2-inch glass baking dish. Spoon 1/2 cup enchilada sauce into dish. Place scant 1/4 cup chicken in center of 1 t ortilla. Sprinkle with 1 generous tablespoon onion mixture. Set aside 1/2 cup cheese for topping. Spoon 2 generous tablespoons cheese atop chicken. Roll up tortilla and place seam side down in prepared dish. Repeat with remaining tortillas, chicken, onion mixture and cheese. Pour remaining sauce over enchiladas. Sprinkle with reserved 1/2 cup cheese. Cover with foil. (Can be made 1 day ahead. Chill.) Preheat oven to 350 F. Bake enchiladas, covered, until sauce bubbles and cheese melts, abo ut 35 minutes. Serve hot with sour cream. Additional Notes (if any): Recipe From: Bon appetit ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ er are tender, about 5 minutes. Season to taste with salt and pepper. Lightly oil 13x9x2-inch glass baking dish. Spoon 1/2 cup enchilada sauce into dish. Place scant 1/4 cup chicken in center of 1 t Chicken FajitasB PoultryC <1 1/2 lbs. skinless, boneless chicken breasts 1/4 cup bottled taco sauce (Tabasco or the like) 3 tbs lime juice (best if real limes used) 3 tbs tequila 2 ea jalapeno peppers, seeded and minced 1 ea crushed dried habanero 2 ea garlic cloves, minced 1 tsp salt 1/2 tsp ground cumin 12 ea flour tortillas 4 chicken breast halves, boned and skinned 3 tablespoons flour 2 tablespoons olive oil 1 cup chicken broth 2 teaspoons dry mustard 2 teaspoons cornstarch pepper 2 tablespoons chopped fresh parsley 6 tablespoons dry sherry 2/3 cup low-fat ricotta 2/3 cup plain yogurt ng several times, 3 to 5 minutes. To serve, put chicken strips on tortillas. Top with salsa, guacamole, shredded lettuce, and sour cream. Roll up and eat. Serving Suggestions: Serve with "Black Bean Salad" and margariD Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Chicken In Mustard SauceB PoultryC Recipe: Chicken Fajitas Ingredients: 1 1/2 lbs. skinless, boneless chicken breasts 1/4 cup bottled taco sauce (Tabasco or the like) 3 tbs lime juice (best if real limes used) 3 tbs tequila 2 ea jalapeno peppers, seeded and minced 1 ea crushed dried habanero 2 ea garlic cloves, minced 1 tsp salt 1/2 tsp ground cumin 12 ea flour tortillas As Accompaniment Salsa Guacamole shredded lettuce sour cream shredded cheese co de Gallo Method: Rinse chicken breasts and pat dry. Trim off any fat or gristle. In a large bowl, combine taco sauce, lime juice, tequila, jalapenos, garlic, salt, and cumin. Add chicken and toss to coat. Cover and marinate, tossing occasionally, 1 to 2 hours at room temperature, or up to 12 hours refrigerated. Prepare a hot fire. Set chicken on an oiled grill 4 to 6 inches from heat. Grill, turning and basting with marinade several times, until chicken is white throug hout but still moist, 8 to 10 minutes. Let stand 3 to 5 minutes before cutting or tearing into large strips. While chicken is standing, heat tortillas directly on grill for 20 to 30 seconds per side, or wrap in foil in 2 packages, 6 tortillas to a package, and warm, turning several times, 3 to 5 minutes. To serve, put chicken strips on tortillas. Top with salsa, guacamole, shredded lettuce, and sour cream. Roll up and eat. Serving Suggestions: Serve with "Black Bean Salad" and margariD Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ally, 1 to 2 hours at room temperature, or up to 12 hours refrigerated. Prepare a hot fire. Set chicken on an oiled grill 4 to 6 inches from heat. Grill, turning and basting with marinade several times, until chicken is white throug Chicken in RieslingB PoultryC 4Dw3 lb chicken 2 1/2 oz butter pepper 1 shallot 1 1/2 oz cognac 5 oz fresh mushrooms 1 cup Riesling wine 3 tbs cream a paste. Then stir in the rest of the broth; add pepper. When breasts are browned, remove and keep warm; deglaze pan with sherry. Add mustard mixture, return chicken to pan and cook until mixture thickens. Process ricotta with yogurt until smooth. Remove chicken when cooked; turn heat to very low and quickly stir in ricotta mixture. Do not boil. Serve sauce over chicken and sprinkle with parsley. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------C ------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ttp://www.tdl.com/~inaka/inakasoft/ Chicken KievB PoultryC )5 pounds beef shin, large dice 1 cup paprika, Hungarian Kingred 4 large onions, diced 2 heads garlic, peeled and minced 1 cup fat from top of brown stock, melted 8 each Idaho potatoes, peeled and diced (90 ct, 8 oz each) 2 1/2 quarts brown beef stock Salt and freshly ground blace pepper to taste Method: Dissolve yeast in lukewarm milk: add melted butter. Sift flour with the salt. Add milk to flour. Knead until smooth, allow to rise in covered bowl in a warm place, about 1 hour . Soak pears and prunes overnight in cold water. Cook in the soaking water about 20 minutes, drain off water and put fruit through a meat grinder. Add coarsely chopped nuts to the fruit mixture. Soak raisins in kirsch: add to the mixture, along with sugar and spices. Knead mixture into one-third of the dough, and shape into two narrow loaves. Roll out remaining dough, cut into two rectangles, and wrap around the fruit loaves. Fold the ends under and place on metal baking sheet with Chicken Lemon StewB StewsC Recipe: Chicken Kiev Ingredients: 4 large chicken half-breasts 4 ounces butter, softened Grated zest and juice of 1 lemon 2 tablesponos fresh tarragon, chopped Salt to taste Pepper to taste 1 large egg 4 ounces dry white bread crumbs Method: Cream the butter in a bowl with the lemon rind and tarragon. Season to taste with salt, pepper and lemon juice. Shape butter into a rectangular block, wrap in plastic and leave in freezer to set solidly. Peel away chicken skin and flatten between sheets of plastic film, taking great care not to make any holes in the meat. Cut the hard butter into 4 pieces and place each in the center of the chicken fillet. Make sure the piece of butter isn't too large to be completely enclosed within the fillet. Fold the edges neatly and roll the fillet up tightly. Secure with fine string. Beat egg lightly and coat the chicken before coating evenly with bread crumbs, pressing them in thoroughly. Leave in refrigerator or freezer util coating has set Heat oil in a deep fryer or pan to 375F. Fry the chicken without crowding pan and lowering temperature, until golden brown. Do not allow the oil to get too hot, or the chicken will brown before it is cooked inside. Drain on absorbent paper. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ eets of plastic film, taking great care not to make any holes in the meat. Cut the hard butter into 4 pieces and place each in the center of the chicken fillet. Make sure the piece of butter isn't too large to be completely enclosed within the fillet. Fold the edges neatly and roll the fillet up tightly. Secure with fine string. Beat egg lightly and coat the chicken before coating evenly with bread crumbs, pressing them in thoroughly. Leave in refrigerator or freezer util coating has set Chicken RisottoB Rice & CerealsC Recipe: Chicken Lemon Stew Ingredients: 2 1/2 cups water 3 crushed cardamom seeds 1 tablespoon rose water 2 tablespoons lemon juice 1/2 teaspoon saffron 1 teaspoon salt 2 tablespoons flour 1/2 cup water 1 chicken, skinned and cut into serving pieces Method: In a 4-quart pan, combine 2 1/2 cups water, Cardamom, rose water, lemon juice, saffron, and salt. On high heat, bring the mixture to a boil. Reduce heat to medium. Dissolve the flour in the 1/2 cup water, then add to the liquid slo wly with continuous mixing. When mixture thickens, add chicken pieces. Cover and let cook until chicken pieces are tender. Serve with basic cooked rice. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Chicken With Peanut SauceB PoultryC Marinade 1 Tablespoon Light brown sugar 1 Tablespoon Curry powder 2 Tablespoons Crunchy peanut butter 1/2 Cup Soy sauce 1/2 Cup Freshly squeezed lime juice 2 Garlic cloves -- minced Crushed dried chile peppers 6 Chicken breast halves boned, skinned -- and cut into 1/2" wide strips er, rice, and garlic to skillet and cook, stirring constantly, until rice is lightly browned, about 5 minutes. Add mushrooms and onions. Continue cooking until mushrooms are tender, about 2 minutes. Stir in chicken broth and basil. Bring to a boil; cover, and simmer 15 minutes. Gently stir in chicken and continue simmering until chicken is heated through and rice is tender, about 5 minutes. Stir in cheese and serve. Additional Notes (if any): Recipe From: inaka@tdl.com -----------C ------------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Chicken SateB PoultryC 4 lg Skinless, Boneless Chicken Breast Halves (About 1 1/2 Pounds) 1/4 c Soy Sauce 1 tb Salad Oil 1 tb Molasses 1/4 ts Crushed Red Pepper Flakes 1 lg Clove Garlic, Crushed Lemon Juice 1/2 c Creamy Peanut Butter .Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ---------------E --------------------------- h garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and pure briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.Prepare moderate-hot charcoal coals or preheat a broiler 2 tbs/30ml oil 2 garlic cloves, finely chopped 1 tbs/15ml curry powder 4 oz/120g chicken breast, coarsely chopped 1 small onion, chopped 1 medium potato, diced small about tbs/120ml stock/broth or water 2 tbs/30ml fish saurce pinch of sugar 4 tbs/60ml coconut milk rt only, cut in 1in/2.5cm slivers Everything about a thai meal aims at a balance of flavours, and to offsetthe chilli level in the last two dishes you should give each dinner a small bowl of lightly-flavoured clear soup wh ich can be sipped to relax the palate. Method: In a medium saucepan, heat together the chicken stock, fish saurce soy saurce, preserved radish and white pepper. When simmering, and the cubes of bean curd, cook for a half a minute and then add the pieces of spring onion. Simmer for a few a seconds, lad le into small bowls and serve. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. Recipe: Chicken Sate Ingredients: 4 lg Skinless, Boneless Chicken Breast Halves (About 1 1/2 Pounds) 1/4 c Soy Sauce 1 tb Salad Oil 1 tb Molasses 1/4 ts Crushed Red Pepper Flakes 1 lg Clove Garlic, Crushed Lemon Juice 1/2 c Creamy Peanut Butter Method: ABOUT 2 1/2 HOURS BEFORE SERVING: With a meat mallet or dull edge of a French knife, pound each of the chicken breast halves to a 1/2-inch thickness. Cut the chicken breasts, lengthwise, into 1-inch wide strips. In a large bowl, m ix the chicken strips, soy sauce, salad oil, molasses, crushed red pepper flakes, garlic and 2 Tbls lemon juice. Cover and refrigerate the chicken in the marinade for at least 2 hours, stirring occasionally. Meanwhile, soak sixteen 6-inch long bamboo skewers in water to prevent charring when broiling. ABOUT 25 MINUTES BEFORE SERVING: Preheat the broiler if the manufacturer directs. Thread the chicken strips onto the bamboo skewers. Place the bamboo skewers on the rack in a broiling pan . Brush generously with the marinade. Place the pan in the broiler at the closest position to the source of heat. Broil 4 to 5 minutes until the chicken just loses its pink color and is tender, turning the skewers once and brushing the chicken with the remaining marinade frequently. While the chicken is broiling, in a small bowl, blend the peanut butter, 2 Tbls lemon juice, and 1/2 cup hot water using a fork and mixing until smooth. Serve the chicken with this peanut sauce. Additional D Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ng bamboo skewers in water to prevent charring when broiling. ABOUT 25 MINUTES BEFORE SERVING: Preheat the broiler if the manufacturer directs. Thread the chicken strips onto the bamboo skewers. Place the bamboo skewers on the rack in a broiling pan Thai Chicken SoupB SoupsC Chicken broth Lemon grass 1 stalk cut up 3-4 slices Ginger a few straw mushrooms 2 fresh green chilis or jalapeno diced 1/4 cup lime juice 1/2 cup coconut milk Basil Chicken cubesF Bring broth to a boil. Add ginger and lemon grass. Then add chicken and stir to break up. Add straw mushrooms, chilis, lime juice. Bring to a boil. Add coconut milk. Let simmer Serve topped with basil.K Chicken Yum-YumB PoultryC Toss 1/2 cup of each of the following veggies with 1/2 Teaspoon each of fresh chopped ginger, chopped garlic, and ground pepper Broccoli Thinly sliced carrots Mushrooms Celery Strips of red bell pepper Chopped green onion Set this aside. m-high heat. Season chicken with salt and pepper. Add chicken to skillet and saute until light brown and just cooked through, about 3 minutes. Add minced shallots to skillet and saute 1 minute. Sprinkle flour in skillet and cook 1 minute. Add whipping cream, white wine, sun-dried tomatoes and basil. Bring to boil; cook until sauce thickens, stirring occasionally, about 4 minutes. Season to taste with salt and pepper and serve over noodles. Additional Notes (if any): Recipe From: iC naka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ttp://www.tdl.com/~inaka/inakasoft/ Recipe: Chicken Yum-Yum Ingredients: Toss 1/2 cup of each of the following veggies with 1/2 Teaspoon each of fresh chopped ginger, chopped garlic, and ground pepper Broccoli Thinly sliced carrots Mushrooms Celery Strips of red bell pepper Chopped green onion Set this aside. Method: Heat your wok. Drizzle 2 Tablespoons peanut oil down the sides, and swirl pan to disburse evenly. Toss in 1 pound of chicken breasts, cut into strips. Stir-fry 'til chicken's almost done, then add the vegg ie mix. Continue to stir-fry. Lightly drizzle once with some rice vinegar, a little more peanut oil, a quick splash of toasted sesame oil, & 1/4 cup of soy sauce. Sprinkle on a few red pepper flakes. Stir and add 1 Tablespoon of honey. Keep stirring. When chicken is fully cooked and veggies are cooked (but still crisp), serve over Rice Yum-Yum. Toss some crispy Chow Mein noodles over the top. Additional Notes (if any): Recipe From: inaka@tdl.com ----------------------------------------- Philippines. Most warm-weather countries have through the centuries developed recipes that preserve food while flavoring it. This dish is different than many because of its strong component of vinegar. It is at once sour, salty, and drenched in garlic. Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ n substitute pork for the chicken, or mix the two. In the Philippines it is the custom to marinate the meat for two days rather before simmering; with the top-grade meats that are universally available in our grocery stores, that is not necessary (though it does deepen and enrich the flavor). To marinate the chicken, mix in the broth and 3 of the garlic cloves after step 1, then put the chicken in a glass dish and pour the marinade over it. Additional Notes: Adobo is the national dish of the Philippi Chili IIB StewsC +2 lb Ground Beef (The leaner the better) 1 15oz Can Kidney Beans 1 15oz can Black Turtle Beans (Progresso makes good ones) 1 8oz can tomato sauce 1 large Yellow Onion (Chopped) 5-6 cloves of garlic (or about 2 teaspoons of garlic in oil) Enough Olive oil to saute the onions,garlic and jalapenos Recipe: Chili Ingredients: 2 1/2 lb beef brisket, cut into 1" cubes 1 lb lean pork, ground 1 large onion, chopped finely 2 T Wesson oil salt and pepper to taste 3 cloves garlic, minced 2 T diced green chilies 8 oz tomato sauce 1 beef bouillon cube 12 oz beer 1 1/4 C water 4 T chili powder (or 6 T if desired) 2 1/2 T ground cumin 1/8 tsp dry mustard 1/8 tsp brown sugar 1 pinch of oregano Method: In a large kettle or Dutch oven, brown the beef, pork and onions in hot Wesson oil.Add salt and pepper to taste.Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick andbubbly. Stir occasionally. Additional Notes (if any): Recipe From: Fred Drexel (1981 WINNING RECIPE) ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tdl.com/~inaka/inakasoft/ Salt to taste Method: Chop the onions, peppers and garlic. Saute them in olive oil until the onions are browned. Throw in the Beef and continue cooking until the beef is browned. When done, throw the mixture along with all of the other ingredients, into a crock pot or stewing pot. In the crock pot cook for 6 to 10 hours. In the stew pot cook covered for about an hour and a half. If more liquid is needed I like to add beer, but red wine is great too. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ h all of the other ingredients, into a crock pot or stewing pot. In the crock pot cook for 6 to 10 hours. In the stew pot cook covered for about an hour and a half. If more liquid is needed I like to add beer, but red wine is great too. Additional Notes: Recipe Fr Chili Bows -------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Method: Preheat oven to 350 degrees. Let the bacon come to room temperature so it's pliable. Wrap one bacon slice gently in a spiral around each breadstick. In a shallow dish long enough to fit the breadsticks, stir together the brown sugar and chili powder. Press out any lumps or brown sugar with a fork. Roll each bradstick gently in mixture, coating bacon well and arrange about 1/2 inch apart on the rack of a broiler pan. Bake the breadsticks for about 20 minutes or until the coating is carmelized and bacon is deep golden. Loosen the breadsticks GENTLY from the rack. They will be very soggy! Allow to cool about 15 minutes. The bacon will become crip and the breadsticks will harden as they cool. Serve at room temperature. Additional Notes: Recipe From: Gourmet Mag ------------------------------- Chili Jack Tortilla ChipsB AppetizersC 16 corn tortillas vegetable oil for brushing the tortillas 1 tablespoon chili powder 1 teaspoon salt 1/2 teaspoon dried or gano, crumbled 1 1/2 cups grated Monterey Jack (about 6 ounces) Recipe: Chili Bows Ingredients: 1 package uncooked pasta bows For every 4 cups cooked bows: 2 tablespoons grated parmesan cheese 1/2 teaspaoon chili 1/4 teaspoon garlic powder 1/4 teaspoon salt Method: Cook pasta until al dente; drain and rinse. Heat oil to deep fry. Fry bows about 1 cup at a time until golden brown and crispy. Drain on paper towels. Toss remaining ingredients with bows (in plastic bag). Additional Notes (if any): Recipe From: inaka@tdl.com -------------------B ----------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .com/~inaka/inakasoft/ Chili PeppersB AppetizersC Recipe: Chili Jack Tortilla Chips Ingredients: 16 corn tortillas vegetable oil for brushing the tortillas 1 tablespoon chili powder 1 teaspoon salt 1/2 teaspoon dried or gano, crumbled 1 1/2 cups grated Monterey Jack (about 6 ounces) Method: Brush the tortillas lightly on one side with the oil. In a small bowl combine well the chili powder, the salt, and the or gano, sprinkle the mixture over the tortillas, and scatter the Monterey Jack on top. Cut each tortilla into fourths with a pi zza wheel or sharp knife, arrange the wedges on 2 large baking sheets, and bake them in a preheated 400 F. oven for 12 to 15 minutes, or until they are golden and crisp. Additional Notes (if any): Recipe From: Gourmet October 1992 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ A&Chili Sauce for Hainanese Chicken RiceB SaucesC ManyDNfish sauce sugar fresh red chilies ginger local lime (optional) garlic vinegar Put garlic and ginger in mixer and grind till rather fine. Add vinegar, fish sauce, salt and sugar to taste. Squeese lime while serving. Meant specifically for certain dishes but are good as a generally dip sauce. Chinese`Ofish sauce sugar fresh red chilies ginger local lime (optional) garlic vinegar 1228c inaka@tdl.comd 15 mins.e Nonef Recipe: Chili Sauce for Hainanese Chicken Rice Type: Sauces Style: Chinese Preparation Time: 15 mins. Cooking Time: None Ingredients: fish sauce sugar fresh red chilies ginger local lime (optional) garlic vinegar Method: Put garlic and ginger in mixer and grind till rather fine. Add vinegar, fish sauce, salt and sugar to taste. Squeese lime while serving. Meant specifically for certain dishes but are good as a generally dip sauce. e not available, various peppers found in the U.S.A. may be substitued, such as small red Italian peppers; or chili powder, to taste, with a dash of Tabasco sauce for zest. For chili ancho --use bell or green peppers chili poblano -- use bell or green peppers chili pasilla - use green peppers dried in the sun chili serrano - use any variety small red or green hot pepper chili jalapeno -- use any variety small red or green hot pepper chile verde - use canned green chili peppers (like Ortega L brand) chili mulato - use any hot pepper Additional Notes (if any): History and definitions about Chili Peppers Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ A"Chili Sauce for Malay Chicken RiceB SaucesC ManyD4dried and fresh chillies garlic palm sugar Chili n Cheese PotatoesB PotatoesC 3 medium baking potatoes, unpeeled and cut into 1/2 inch slices 1 tablespoon vegetable oil 1 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup parmesan cheese 1 cup shredded cheddar cheese [1 small green onion, chopped -- OPTIONAL] 3-4 tablespoons minced fresh chives Recipe: Chili n Cheese Potatoes Ingredients: 3 medium baking potatoes, unpeeled and cut into 1/2 inch slices 1 tablespoon vegetable oil 1 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup parmesan cheese 1 cup shredded cheddar cheese [1 small green onion, chopped -- OPTIONAL] 3-4 tablespoons minced fresh chives Method: Combine potatoes and oil in a 12 x 8 x 2 inch baking dish; toss well. Sprinkle potatoes with chili powder, salt, and pepper. Cover tightly with plas tic wrap and microwave about 15-18 minutes or until tender, stirring gently every 3 minutes. Sprinkle with cheese and onion and chives. Let stand, covered, 5 minutes Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ Chinese Brine Pickles B PreservesC ManyD 2 tbsp salt 1 tbsp Szechwan peppercorns 2 to 4 small dried red chili peppers 1/2 cup boiling water 3 1/2 cups cold water 4 to 5 slices fresh ginger 1 tbsp vodka or dry sherry 1 tbs/500ml chicken stock/broth 2 tbs/30ml fish sauce 1 tbs/5ml preservedradish( tang chi,p.39) 1/2 tsp/2ml ground white pepper 4 oz/120g bean curd, cut into 16*1/2in/1in/1cm cubes 2 spring onions/scallions green part only, cut in 1in/2.5cm slivers Everything about a thai meal aims at a balance of flavours, and to offsetthe chilli level in the last two dishes you should give each dinner a small bowl of lightly-flavoured clear soup which can be sipped to relax the palate. ------------D ---------- who came into the kitchen would ask. "A slow brown is a brown that stays on the meat," I was told by the chef. "Besides the darn paprika burns if you try to rush it.!" he said. When it was nice and brown, the meat was dumped into a 10 gallon pot on a candy stove, which is a low circular multiburner open stove, used by bakers, hence the name. Then diced Idaho potatoes were added, and the thick pot was filled with brown stock to cover the meat. First the pot was brought to Chinese Cabbage RollB Misc.C Napa cabbage ground turkey (or chicken or beef) marinade: 1 tabs soy 1 tabs sherry 1 teasp cornstarch chopped water chestnuts grated small carrot 3,4 shitake soaked and chopped LPut cabbage in boilig water leaf by leaf. Marinated meat for 1/2 hour. Add veggies and seasonings, mix well. Stuff cabbage leaves and roll. Heat up frying pan and put in oil with ginger and garlic. Put in cabbage rolls and fry. Pour sauce. Cover and braise for 20 to 25 minutes. Take out rolls and thicken sauce with cornstarch. ling water, and stir until the salt dissolves. Stir in the cold water, ginger, and vodka or sherry. Put the vegetables of your choice into a Chinese pickling jar or a 2-quart glass jar. If using a CPJ, seal with water according to the instuctions. If using a regular glas jar, simply cover with plastic wrap. Do not wrap tightly as gas must escape. Allow the pickles to sit, unrefrigerated, for 24 hours and serve. The pickles will keep for several days if sealed and in the refrigerator. AddiC tional Notes (if any): Recipe From: Jeff Smith ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ 6 dried black mushrooms (soaked, drained and sliced thin) 5.5 cup broth 1/4 lb boneless pork (cut into matchsticks) 1/2 cup slivered Bamboo shoots 1/2 small carrot (cut into matchsticks) 1.5 cup rice, cooked 1/4 cup rice or white vinegar 2 tblsp cornstarch 2 tblsp soy sauce 2 tblsp water 1/2 tsp white pepper 1 egg, beaten 1 tsp sesame oil 2 green onions, thinly sliced 1/2 tsp hot pepper sauce the dish for better appearance. Additional Notes: Recipe From: Henry Chung's Hunan StyD le Chinese Cookbook ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ stirring the vegetables every 20 minutes, for 1 hour and 20 minutes more, or until the lamb registers 145 F. on a meat thermometer for medium-rare meat. Transfer the lamb to a cutting board and let it stand, covered loosely with foil, for 15 minutes. Reserve the pearl onion Chinese Egg Rolls IIB AppetizersC 1/2 c Carrots, chopped 10 Napa cabbage leaves, chopped-and ends removed 2 Stalks bok choi, chopped 4 c Fresh bean sprouts 1/2 md Onion, chopped 4 Cloves garlic, minced 1/2 c Bamboo shoots, chopped 1 c Water chestnuts, chopped ure in the freezer awhile to cool. Warm meat tends to soften the wrappers and make things messy. Heat vegetable oil in fryer to 325 degrees.To roll place about 3 tb filling mixture in the center of the wrapper.Fold 1 corner over mixture and fold in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper to help seal egg roll. Put egg rolls in hot oil a few at a time and fry a few minutes on each side until golden brown. Remove to drain on paper towels. Serve warm with hot mu Astard or sauce of your choice. Makes 18 egg rolls. Additional Notes (if any): Recipe From: Eric Hunt bsc835!ehunt@uunet.uu.net ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Chinese Garlic ChickenB PoultryC 4 boneless, skinless chicken breast halves (about 1 lb.) 1 egg white 1 Tablespoon cornstarch 1 Tablespoon dry white wine or sherry 4 green onions 1 teaspoon minced gingerroot 3 teaspoons minced fresh garlic 2 Tablespoons vegetable oil Hot cooked rice g1 Cup Chocolate Chips 1 Cup Flour 1 Cup Brown Sugar, packed 1 t. Baking Powder 1/3 Cup Salad Oil 1/4 t. Salt 2 Eggs 1/2 Cup Chopped Walnuts 1 t. Vanilla 1/2 Cup Powder Sugar smooth; remove from heat. Stir in almonds and liqueur; cool slightly. Serve warm over ice cream. Refrigerate. Reheating Sauce: !Reheat sauce over low heat, stirring until smooth. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ew at a time, and fry a few minutes on each side until golden brown. Remo Mix filling ingredients together. Put mixture in the freezer awhile to cool. Warm meat tends to soften the wrappers and make things messy. Heat vegetable oil in fryer to 325 degrees. To roll, place about 3 tb filling mixture in the center of the wrapper. Fold 1 corner over mixture and fold in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper to help seal egg roll. Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown. Remo ~ve to drain on paper towels. Serve warm with soy sauce, hot mustard, or sauce of your choice. Makes 18 egg rolls. Additional Notes (if any): Recipe From: Birmingham Post-Herald, 2 Nov 1994 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown. Remo Recipe: Chinese Garlic Chicken Ingredients: 4 boneless, skinless chicken breast halves (about 1 lb.) 1 egg white 1 Tablespoon cornstarch 1 Tablespoon dry white wine or sherry 4 green onions 1 teaspoon minced gingerroot 3 teaspoons minced fresh garlic 2 Tablespoons vegetable oil Hot cooked rice SAUCE 1 teaspoon crushed chili paste (sambal oelek) or more to taste 2 teaspoons sugar 1 teaspoon cornstarch 2 teaspoons rice vinegar 1 Tablespoon water 2 Tablespoons dry white wine or sherry blespoons soy sauce Method: Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes. Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients , mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ l cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes. Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients Chinese Spare ribsB BarbecueC 3 pounds spare ribs 3/4 cup lite soy 1/2 cup dry sherry or rice wine 1/2 tab ginger grinded 8 cloves garlic chopped very fine 2 tabs sugar (white or brown) 2 tabs sesame oil 2 teasp 5 spice powder 4 tabs hoisin 4 shots tabascoFpMarinate spare ribs in above ingredients one hour. Bake on rack at 325 for 1 hour then broil for crunchiness. Chinese ess sesame oil and host mustard according to taste (the more the better, up to a point...). Put all solid ingredients together in a large bowl, then add the sauce and mix well. Chill. Additional Notes (if any): Recipe From: Jeff Smith ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ Chinese Stuffed MushroomsB AppetizersC 24 Fresh mushrooms (about 1 lb) 6 oz Uncooked, boneless lean pork 1/4 c Drained whole water Chestnuts 3 Green onions 1/2 Small red or green peppers- seeded 1 sm Stalk celery 1 ts Cornstarch 1 ts Grated, pared fresh ginger root 2 ts Rice wine or dry sherry Chipotle MarinadeB SaucesC Recipe: Chinese Stuffed Mushrooms Ingredients: 24 Fresh mushrooms (about 1 lb) 6 oz Uncooked, boneless lean pork 1/4 c Drained whole water Chestnuts 3 Green onions 1/2 Small red or green peppers- seeded 1 sm Stalk celery 1 ts Cornstarch 1 ts Grated, pared fresh ginger root 2 ts Rice wine or dry sherry 1 ts Soy sauce 1/2 ts Hoi sin sauce 1 Egg white 3 c Vegetable oil 1/2 c All-purpose flour BATTER 1/2 c Cornstarch 1/2 c All-purpose flour 1 1/2 ts Baking powder 3/4 ts Salt 1/2 c Milk 1/3 c Water Method: FOR MUSHROOMS: 1. Clean mushrooms by wiping with a damp cloth. Remove stems, chop stems finely and transfer to large bowl. 2. Finely chop pork, water chestnuts, onions, pepper and celery with sharp knife or in food processor. Add to chopped mushroom stems. Add cornstarch, ginger, wine, soy and hoi sin sauces and egg white. Mix well. 3. Spoon pork mixture into cavities of mushroom caps, mounding mixture in center. 4. Heat oil in wok over high heat until it reache s 375 degrees F. 5. Prepare batter. Carefully dip mushrooms in flour then in batter, coating completely. Fry 6 or 8 mushrooms at a time in hot oil until golden, about 5 minutes. Drain on absorbent paper. FOR BATTER: 6. Combine cornstarch flour, baking powder and salt in bowl. Blend in milk and water. Yield: 2 dozen Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http:DJ//www.tdl.com/~inaka/inakasoft/ ------------------------------------------ loth. Remove stems, chop stems finely and transfer to large bowl. 2. Finely chop pork, water chestnuts, onions, pepper and celery with sharp knife or in food processor. Add to chopped mushroom stems. Add cornstarch, ginger, wine, soy and hoi sin sauces and egg white. Mix well. 3. Spoon pork mixture into cavities of mushroom caps, mounding mixture in center. 4. Heat oil in wok over high heat until it reache Chipotle SauceB SaucesC ManyD 1/3 Cup Dark Corn Syrup 4-6 Tsp Chili Powder 1/3 Cup Strong Coffee 1 TBS Corn Oil 1/4 Cup Catsup 2 Tsp Mustard 1/4 Cup Cider Vinegar 1/2 Tsp Salt 1/4 Cup Worcestershire Sauce 4-6 Canned Chipotle Peppers AkHeat thoroughly. Bring to a boil. Simmer 10 minutes. Transfer to blender and blend thoroughly. VERY HOT! Mexican` 1/3 Cup Dark Corn Syrup 4-6 Tsp Chili Powder 1/3 Cup Strong Coffee 1 TBS Corn Oil 1/4 Cup Catsup 2 Tsp Mustard 1/4 Cup Cider Vinegar 1/2 Tsp Salt 1/4 Cup Worcestershire Sauce 4-6 Canned Chipotle Peppers 1228c inaka@tdl.comd 15 mins.e 10 mins.f Noneg Mediumm Chocolate Almond SauceB SaucesC Chocolate Almond SauceB SaucesC Recipe: Chipotle Sauce Ingredients: 1/3 Cup Dark Corn Syrup 4-6 Tsp Chili Powder 1/3 Cup Strong Coffee 1 TBS Corn Oil 1/4 Cup Catsup 2 Tsp Mustard 1/4 Cup Cider Vinegar 1/2 Tsp Salt 1/4 Cup Worcestershire Sauce 4-6 Canned Chipotle Peppers Method: Heat thoroughly. Bring to a boil. Simmer 10 minutes. Transfer to blender and blend thoroughly. VERY HOT! Additional Notes (if any): Recipe From: inaka@tdl.com --------------------------------B ---------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ CHOCOLATE CRACKLES CookiesC Recipe: Chocolate Almond Sauce Ingredients: 1 cup semi-sweet chocolate morsels (1/2 of a 12 oz pkg) 1/4 cup whipping cream 2 tblsp butter 1/8 tsp salt 1/4 cup almonds, toasted and coarsely chopped 2 tblsp almond flavored liqueur (amaretto) Method: In a heavy-gauge saucepan over low heat, combine chocolate morsels, cream, butter and salt, stirring until smooth; remove from heat. Stir in almonds and liqueur; cool slightly. Serve warm over ice cream. Refrigerate. Reheating Sauce: *Reheat sauce over low heat, stirring until smooth. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ ell. Add vanilla. Combine flour, baking powder and salt. Add to chocolate mixture. Stir in nuts. Chill dough. Drop teaspoonfuls of dough in powder sugar. Roll to coat. Place on greased cookie sheets. Bake at 350 for 10 to 12 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ -----------------------------------C ------- http://www.tdl.com/~inaka/inakasoft/ Chocolate Mousse CakeB CakesC 8Dy1 cup sweet butter 1 cup sugar 1 tsp vanilla 8 oz. semi-sweet chocolate (melted & cooled) 8 eggs, seperated (use X-Large) 1. Melt chocolate in microwave (2 min), stir. Cool. 2. Beat egg whites 'til stiff. 3. Put butter, sugar, vanilla, chocolate in large mixing bowl; beat 'til smooth. 4. Add yolks, one at a time, to chocolate/butter/etc mix. 5. Beat 15 minutes medium (25 minutes low) with mixer. (Yes, that long!) 6. Mix whites into chocolate-yolk mix; beat til creamy 7. Grease (butter) bottom *only* of 9" springform pan. 8. Pour 1/4 batter in pan; reserve rest (covered but not refrigerated) Chocolate Peppermint SauceB SaucesC ManyD 1/4 cup butter (1/2 stick) 2 squares (1 oz) unsweetened chocolate 1-1/3 cups granulated sugar 1/8 tsp salt 2/3 cup light cream or half-and-half 1/2 tsp vanilla 1/2 cup whipping cream, whipped 1/2 cup peppermint candy, coarsely chopped Recipe: Chocolate Mousse Cake Ingredients: 1 cup sweet butter 1 cup sugar 1 tsp vanilla 8 oz. semi-sweet chocolate (melted & cooled) 8 eggs, seperated (use X-Large) Method: 1. Melt chocolate in microwave (2 min), stir. Cool. 2. Beat egg whites 'til stiff. 3. Put butter, sugar, vanilla, chocolate in large mixing bowl; beat 'til smooth. 4. Add yolks, one at a time, to chocolate/butter/etc mix. 5. Beat 15 minutes medium (25 minutes low) with mixer. (Yes, that long!) 6. Mix w hites into chocolate-yolk mix; beat til creamy 7. Grease (butter) bottom *only* of 9" springform pan. 8. Pour 1/4 batter in pan; reserve rest (covered but not refrigerated) bake cake 30 min at 325 F. 9. Let stand 'til cool. 10. Spread thin layer raspberry jelly/jam on top. 11. Pour remaining (uncooked) batter on cake. Refrigerate until ready to use. Can freeze. (Suggest minimum 8hours to let it set.) 12. Unmold and serve. If desired, grate chocolate (or add raspberries) onto t Chocolate Raspberry BrowniesB CakesC 1 tablespoon olive oil 2 garlic cloves, pressed 1 teaspoon minced peeled fresh ginger 1/2 teaspoon dried crushed red pepper 16 uncooked jumbo shrimp, peeled, deveined 4 12-inch-long wooden skewers, soaked in water 30 minutes 1/4 cup chopped fresh cilantro Lemon or lime wedges lt in the two cheeses. Toss in the pasta along with a lump of softened sweet butter. Add 2 tb of red pepper vodka. Toss quickly in the pan and serve. Adding a spoonful of good caviar to the top of each portion makes this dish very special. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ top each portion with chopped pistashios. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.t Chocolate Speed CakeB CakesC 2 C. Sugar 2 C. Flour 2 Sticks Margarine 4 T. Cocoa 1 C. Water 1/2 C. Buttermilk 2 Eggs, Slightly beaten 2 t. Vanilla Extract 1 t. Soda the jam, stirring, until the mixture is smooth and let it cool. In a bowl with an electric mixer beat the butter and the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition, and stir in the chocolate mixture, the flour, the baking powder, the salt, the brandy, and the chocolate, if using. Line a buttered 8-inch cake pan with a round of wax paper, butter the paper, and dust the pan with flour, knocking out the excess. Pour the batter in to the pan, smoothing the top and bake the cake in the middle of a preheated 350 F. oven for 30 to 40 minutes, or until a cake tester inserted in the center comes out with crumbs on it. Let the torte cool in the pan on a rack for 5 minutes, invert it onto the rack, and remove the paper. Let the torte cool completely. Put a doily over the cake before dusting with confectioners' sugar and then carefully remove it. For a Valentine's Day touch, Kemp recommends placing a heart-shaped doily o .ver the torte before dusting with confectioners' sugar. Additional Notes (if any): Recipe From: Kemp Minifie ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ndy, and the chocolate, if using. Line a buttered 8-inch cake pan with a round of wax paper, butter the paper, and dust the pan with flour, knocking out the excess. Pour the batter in to the pan, smoothing the top and bake the cake in the middle of a preheated 350 F. oven for 30 to 40 minutes, or until a cake tester inserted in the center comes out with crumbs on it. Let the torte cool in the pan on a rack for 5 minutes, invert it onto the rack, and remove the paper. Let the torte cool completely. Put a doily over the cake before dusting with confectioners' sugar and then carefully remove it. For a Valentine's Day touch, Kemp recommends placing a heart-shaped doily o anilla and soda. Mix well and pour on a (11x16) greased and lightly floured cookie sheet that has a lip. Bake 20 minutes at 400 and pour icing on cake after removing from the oven - while HOT. Icing: Make 5 minutes before the cake is done. Melt and bring to a boil: margarine, cocoa, buttermilk and vanilla. Add powered sugar and nuts. Additional Notes (if any): The absolute BEST! This one is a must! Recipe From: inaka@tdl.com ------------------------------------------ This recipe wasC created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Chocolate Orange SauceB SaucesC /1 cup granulated sugar 1 can (5-1/2 oz) evaporated milk (not sweetened) 1 tblsp light corn syrup 2 squares (1 oz) unsweetened or semi-sweet chocolate (for sweeter sauce) 3 tblsp butter flavor crisco 1 tsp orange peel, finely grated 2 tsp orange-flavored liqueur or 1/2 tsp orange extract 1/4 tsp salt 1/4 pound fresh lump crab meat, picked over 2 tablespoons mayonnaise 1 tablespoon fresh lemon juice 2 tablespoons finely chopped celery 2 tablespoons finely chopped green bell pepper 2 hard-cooked large eggs, chopped fine 1/2 teaspoon Tabasco 1/4 teaspoon paprika 8 slices homemade-type white bread, crusts discarded, bread cut into 4 triangles and toasted 2 tablespoons unsalted butter, melted 2 tablespoons fine fresh bread crumbs ngredients in heavy small saucepan. Stir over low he at until butter melts and sugar dissolves, about 3 minutes. Increase heat and boil 2 minutes. Cool completely. Preheat oven to 350 F. Grease and flour 10-cup bundt pan. Using electric mixer, beat cake mix and next 8 ingredients until well blended, about 3 minutes. Stir in chocolate chips. Pour batter into prepared pan. Bake until toothpick inserted near center comes out with a few moist crumbs attached, about 1 hour. Immediately spoon sugar and butter mixture over cake in pan. Let cake st at until butter melts and sugar dissolves, about 3 minutes. Increase heat and boil 2 minutes. Cool completely. Preheat oven to 350 F. Grease and flour 10-cup bundt pan. Using electric mixer, beat cake mix and next 8 ingredients until well blended, about 3 minutes. Stir in chocolate chips. Pour batter into prepared pan. Bake until toothpick inserted near center comes out with a few moist crumbs attached, about 1 hour. Immediately spoon sugar and butter mixture over cake in pan. Let cake st rand 30 minutes. Turn cake out onto platter and cool completely. Sprinkle top with powdered sugar and serve. Additional Notes (if any): Recipe From: Julie Wilson: Dallas, Texas ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ a few moist crumbs attached, about 1 hour. Immediately spoon sugar and butter mixture over cake in pan. Let cake st CholeB VegetablesC Garbanzo beans(or Chick Peas) 1 tin Onion 1 Ginger 1 tsp. Garlic 1 tsp. Tomatoes 1/2 can Cumin powder 1 tsp. Coriander powder 1 tsp. Chili powder 1 tsp. 2 or 3 Tbsp. oil 2 eggs, beaten Oil 1 Tbsp. 1 piece ginger root, minced 100g pork belly, sliced and cut into 1 cm pieces 1 tsp. sake 1 tsp. soy sauce Dash of pepper 2 Tbsp. oil 100g bean sprouts, roots removed 1/2 onion, cut into 5mm pieces 1 1/2 bunch Chinese chives, cut into 4 to 5 cm pieces 1 1/2 Tbsp. soy sauce 1 Tbsp. sake Dash of salt, pepper and monosodium glutamate 1 tsp. sesame oil ---------------------------------------- This recipe was created using Computer Cuisine from B_Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ orange peel, liqueur and salt. Serve warm over ice cream or cake. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.t Chopped Olives & Cheese CanapesB AppetizersC Recipe: Chole Ingredients: Garbanzo beans(or Chick Peas) 1 tin Onion 1 Ginger 1 tsp. Garlic 1 tsp. Tomatoes 1/2 can Cumin powder 1 tsp. Coriander powder 1 tsp. Chili powder 1 tsp. Tamcom 1/2 tsp. Garam Masala 1 tsp. Coriander Leaves bunch Method: Saute onions, add garlic and ginger. Fry for about 5 minutes. Add tomatoes, and continue frying. Add cumin, coriander and chili powders, and some salt. Fry for another 5 minutes. Add garbanzo beans (or chick peas), boil for a few mintues. Add garam masala, let mixture simmer. Separately, boil tamcon in water until it dissolves. Add this to main mixture. Remove from stove. Serve garnished with coriander leaves and lemon slices. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ ive mixture. Top each piece with aslice of green olive if desired. Bake at 350F for 10 minutes or until bubbly. Can be frozen before baking.The canapes can also be formed into mini-quiches by cutting pie crustpastry into rounds placing in mini-muffin tins brushing with a small amount of garlic butter (don't overdo it)and filling with olive mixture.Bake at 350F until bubbly. Additional Notes (if any): Recipe From: Lynn Leader ------------------------------------------ This recipe was C created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ A!Christmas Cookies (Cookie Press)B CookiesC ManyD=1 Cup Butter 3 1/2 Cups Flour 1 Cup Sugar 2 t. Baking Powder Cream butter and sugar well. Beat in eggs and vanilla. Gradually blend in flour, baking powder and salt. Bake at 375 for 8 to 10 minutes. Don't chill dough to put through cookie press. I double this recipe and I don't sift anything. GP3 Eggs 1/2 t. Salt 1 1/2 t. vanillaH AmericanL e on warmed flour tortillas, with extra salsa if you wish.That is the way to fix the classic chorizo con huevos BREAKFAST TACOS I miss so much from Austin.You can also scramble the eggs right in with the chorizo. I have seen it fixed both ways.It IS important that the mixture marinate, to allow the vinegar and the spices to correctly flavor the meat. Additional Notes (if any): Recipe From: Rue Judd & Ann Worley. ------------------------------------------ This recipe was created using CCtomputer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ ChurrosB CookiesC ManyDc1 cup water 1/2 tblsp oil dash salt 1 cup flour (oil for frying; granualted sugar for sprinkling) Bring water, oil, and salt to boil in a saucepan. Add the flour all at once, reduce heat, then stir (vigorously) with a wooden spoon until it forms a ball. Let cool at bit, then put into a pastry bag with 1/2 in. star tip. Heat 1/2 in. oil for frying. Squeeze dough into oil in 4 in strips. (Do a few at a time.) When golden on one side, turn over. Drain on paper towels, then sprinkle in sugar. Spanish`d1 cup water 1/2 tblsp oil dash salt 1 cup flour (oil for frying; granualted sugar for sprinkling) 1228c inaka@tdl.comd 15 mins.e 10 mins.f Highg Highm Chutney Garlic Dressing Chutney Garlic Dressing Recipe: Churros Ingredients: 1 cup water 1/2 tblsp oil dash salt 1 cup flour (oil for frying; granualted sugar for sprinkling) Method: Bring water, oil, and salt to boil in a saucepan. Add the flour all at once, reduce heat, then stir (vigorously) with a wooden spoon until it forms a ball. Let cool at bit, then put into a pastry bag with 1/2 in. star tip. Heat 1/2 in. oil for frying. Squeeze dough into oil in 4 in strips. (Do a few at a time.) When golden on one side, turn over. Dra #in on paper towels, then sprinkle in sugar. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ Chutney In The RawB PreservesC Ao1 lb stoneless dates 1 lb apples 1 lb onions 1 lb sultanas 1 lb brown sugar 2 1/2 cups vinegar 1 tsp salt Recipe: Chutney Garlic Dressing Ingredients: 1/4 cup Major Grey's chutney 1/2 teaspoon dried hot red pepper flakes 2 tablespoons fresh lemon juice 1/3 cup water 2 large garlic cloves, chopped 1/2 cup vegetable oil Method: In a blender blend together chutney, red pepper flakes, lemon juice, water, garlic, and salt to taste until smooth. With motor running, add oil in a stream and blend dressing until emulsified. Additional Notes (if any): Recipe From: inaka@tdl.com -----------------B ------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Cilantro Lime SalsaB SaucesC ManyD 1 small onion, finely chopped 1 cup chopped fresh cilantro (coriander) 1/2 cup each chopped parsley and salad oil 6 tblsp lime juice 3 tblsp distlled white vinegar 2 cloves garlic, minced 1 jalapeno or other small hot chile, stemmed, seeded and minced AsMix onion, cilantro, parsley, oil, lime juice, vinegar, garlic, and chile in a nonmetallic bowl. Makes 2 1/2 cups. Mexican` 1 small onion, finely chopped 1 cup chopped fresh cilantro (coriander) 1/2 cup each chopped parsley and salad oil 6 tblsp lime juice 3 tblsp distlled white vinegar 2 cloves garlic, minced 1 jalapeno or other small hot chile, stemmed, seeded and minced 1228c inaka@tdl.comd 20 mins.e Nonef make sure the bag of spices and the ginger are identifiable. 4. Leave for 24 hours but stir occasionally (once every 4 hours or so). 5. Remove the bag of spices and ginger. 6. Bottle and store in a coolish place. 7. Eat. Notes I sometimes use currents in place of the stoneless dates, in which case you don't need to mince them. If the mixture appears too liquid after the 24 hour standing time, it is worth draining off some of the vinegar before bottling. The beauty of t ghis recipe is that you don't have a vast pot of strange things bubbling away on the stove for hours. A big win! Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ttp://www.tdl.com/~inaka/inakasoft/ Cincinnati ChiliB StewsC 1 qt beef broth 2 lb ground beef 1/4 cup onion flakes 4 tblsp chili powder 1 tsp ground cinnamon 1 tsp ground cumin 3/4 tsp instant minced onions 1/2 tsp salt -Boil beef broth in a 4-qt. saucepan. Slowly add beef to broth until meat separates into small pieces. Cover and simmer 30 minutes. Add remaining ingredients and mix well. Bring to boil. Reduce heat, simmer, covered, 1 hour, stirring occasionally. Refrigerate overnight. Skim off fat and reheat. Citrus Barbeque SauceB SaucesC 1 Onion; Large, Finely Chopped 1 tblsp Ground Red Chiles 1/4 tsp Ground Red Pepper 1 Ancho Chile; seeded and finely chopped 1 tblsp Vegetable Oil 1 cup Orange Juice 9 cooked lasagna noodles 2 pounds bulk Italian sausage 1 medium onion, chopped 2 cloves garlic, minced 1 28-ounce can whole tomatoes, cut up (undrained) 1 12-ounce can tomato paste 1 teaspoon sugar 1 teaspoon salt 1 1/2 teaspoons crushed basil leaves 1 teaspoon oregano 1/2 teaspoon marjoram 1/2 teaspoon red pepper 1/4 teaspoon pepper 2 15-ounce containers ricotta cheese 1 egg, beaten 1/3 cup chopped fresh parsley 4 cups shredded mozzarella 1 cup grated Parmesan cheese hands, make t he batter into one dozen patties. Dust each lightly with flour. Heat a 2-inch pool of oil in a heavy skillet to 365 degrees. Deep fry felafel until golden brown and serve in pitas with sauce, lettuce, and tomatoes. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/ina Citrus SalmonB FishC Recipe: Citrus Barbeque Sauce Ingredients: 1 Onion; Large, Finely Chopped 1 tblsp Ground Red Chiles 1/4 tsp Ground Red Pepper 1 Ancho Chile; seeded and finely chopped 1 tblsp Vegetable Oil 1 cup Orange Juice 1/2 cup Lime Juice 2 tblsp Sugar 2 tblsp Lemon Juice 1 tblsp Fresh Cilantro; Snipped 1 tsp Salt Method: Cook onion, ground red chiles, red pepper and ancho chile in oil, stirring frequently, until onion is tender, about 5 minutes. Stir in remaining ingredients. Heat t to boiling, reduce heat to low. Simmer uncovered, about 10 minutes, stirring occasionally. Makes about 2 1/3 cups of sauce. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Clam Cheese DipB AppetizersC ManyD 1 8-oz package cream cheese, softened 1/2 cup crumbled bleu cheese 1 Tbsp. finely chopped green onion 1/4 tsp. salt a few drops of hot sauce 1 7 1/2-oz can minced clams. Mix all ingredients except the clams, and beat until smooth. Drain clams and gently stir into chesse mixture. If necessary, a bit of milk or sour cream can be added if the texture is too thick. American` 1 8-oz package cream cheese, softened 1/2 cup crumbled bleu cheese 1 Tbsp. finely chopped green onion 1/4 tsp. salt a few drops of hot sauce 1 7 1/2-oz can minced clams. 1228c inaka@tdl.comd 15 mins.e Nonef Mediumg Mediumm are dissolved. Set aside.Pour half of the sauce into the bottom of a microwaveable dish. Place the salmon fillet in the dish on top of sauce. Pour the remaining sauce over the salmon. Cover the dish with plastic wrap. Vent to allow steam to escape. Microwave on high for 7-10 minutes ( depending on microwave ). Remove from microwave and remove plastic wrap. Place the fillet on a plate. Stir remaining sauce and pour over the fillet and garnish if desired. Additional Notes (if any): RecipeC From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ Recipe: Clam Cheese Dip Ingredients: 1 8-oz package cream cheese, softened 1/2 cup crumbled bleu cheese 1 Tbsp. finely chopped green onion 1/4 tsp. salt a few drops of hot sauce 1 7 1/2-oz can minced clams. Method: Mix all ingredients except the clams, and beat until smooth. Drain clams and gently stir into chesse mixture. If necessary, a bit of milk or sour cream can be added if the texture is too thick. Additional Notes (if any): Recipe From: inaka@tdl.com ----------------------B -------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Classic SalsaB SaucesC Recipe: Classic Potato Latkes Ingredients: 2 pounds russet potatoes, peeled, diced 1 large onion, peeled, diced 1 egg 3 tablespoons all purpose flour 1 1/4 teaspoons salt 3/4 teaspoon pepper 1/2 teaspoon baking powder 10 tablespoons (about) vegetable oil Method: Preheat oven to 325 F. Place 2 baking sheets in oven. Line large bowl with towel. Finely grind potatoes and onion in processor (do not puree). Transfer to towel. Fold towel up around mixture; twist top, squeezing out all liqui d into bowl. Let liquid stand 5 minutes. Pour off liquid, reserving any potato starch in bowl. Add potatoes to bowl. Mix in egg, flour, salt, pepper and baking powder. Heat 6 tablespoons oil in large skillet over medium-high heat. Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil. Using back of spoon, spread to 2 1/2- to 3-inch rounds. Cook until brown, about 3 minutes per side. Transfer to baking sheets in oven. Repeat with remaining batter, spooning off any l iquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary. Serve hot. The secret to crisp latkes is the removal of as much liquid as possible from the ground potatoes. Serve these plain (they're a fine accompaniment to a roast with gravy), or with sour cream or applesauce. Makes about 18 Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. httDLp://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ch in bowl. Add potatoes to bowl. Mix in egg, flour, salt, pepper and baking powder. Heat 6 tablespoons oil in large skillet over medium-high heat. Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil. Using back of spoon, spread to 2 1/2- to 3-inch rounds. Cook until brown, about 3 minutes per side. Transfer to baking sheets in oven. Repeat with remaining batter, spooning off any l Cocktail DressingB SaucesC ManyD@1/2 C. Mayonnaise 1 T. Catsup 2 t. lemon juice 2 t. horseradish Combine all ingredients, except shrimp. Season; pour over shrimp, toss lightly. Chill for 2 hours. Serve on shredded lettuce.G@1/2 t. Paprika 1/4 t. Worcestershire Sauce Tabasco Sauce (drops) Recipe: Classic Salsa Ingredients: 3 or 4 ripe tomatoes, cored 6 to 10 fresh jalapenos 1/2 tsp chopped garlic, or to taste salt and freshly ground black pepper, to taste Method: With a paring knife, cut a small "X" in the bottom of each tomato. Place tomatoes in a large pot of boiling water 10 seconds to loosen skins. Peel and place tomatoes in blender container. Add unseeded jalapenos, garlic, salt, and pepper. Blend to desired consistency. Makes about 3 cups. Additional NoteB s (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ Cocktail SauceB AppetizersC ManyD 3/4 C. Chili Sauce 2 or 4 T. Lemon Juice 2 to 3 T. Horseradish 2 t. Worcestershire Sauce 1 t. grated onion Tabasco Sauce (drops)FQCombine all ingredients. Add salt to taste. Chill. Serve with seafood cocktails.K AmericanL 3/4 C. Chili Sauce 2 or 4 T. Lemon Juice 2 to 3 T. Horseradish 2 t. Worcestershire Sauce 1 t. grated onion Tabasco Sauce (drops) 1228c inaka@tdl.comd 10 mins.e Nonef Mediumm Recipe: Cocktail Sauce Ingredients: 3/4 C. Chili Sauce 2 or 4 T. Lemon Juice 2 to 3 T. Horseradish 2 t. Worcestershire Sauce 1 t. grated onion Tabasco Sauce (drops) Method: Combine all ingredients. Add salt to taste. Chill. Serve with seafood cocktails. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ---------------------------B --------------- Cold Noodles in Peanut SauceB PastaC 2 Tbsp fresh garlic, minced 3 Tbsp fresh coriander, minced 1/2 cup peanut butter 5 oz light soy sauce 5 Tbsp sugar 1/2-3 tsp rice wine 1-2 Tbsp hot bean paste 1 Tbsp sesame oil lended (and marshmallows melt). With a whisk or fork, stir into flour mixture. Stir in buttermilk and egg until blended. Turn into greased 8x8x2 pan. Bake in 350 oven for 30 minutes or until toothpick inserted into the center comes out clean. Cool in a pan on rack. Frost with cola icing. Cut into squares to serve. Icing: In saucepan over low heat, stir in margarine, cola, cocoa until melted. Remove from heat. With a whisk or fork, beat in sugar until smooth. Stir in pecans (op tional). Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ A!Cold Noodles With Tahini DressingB PastaC 1 pound vermicelli 3 tablespoons tahini 2 cloves garlic, finely minced 2 tablespoons lemon juice salt and pepper 1 tablespoon water 1/2 to 3/4 cup olive oil Mix tahini, garlic, lemon juice, salt, pepper, and water. Blend until smooth. Gradually add the olive oil, while whisking until smooth and medium thick. Boil the vermicelli and drain. Cool under water and toss with sauce. Add fresh vegetables if desired. Middle Eastern` 1 pound vermicelli 3 tablespoons tahini 2 cloves garlic, finely minced 2 tablespoons lemon juice salt and pepper 1 tablespoon water 1/2 to 3/4 cup olive oil 1228c inaka@tdl.comd 15 mins.e 15 mins.f Cold Poached Salmon With FennelB FishC Cold Poached Salmon With FennelB FishC Recipe: Cold Noodles With Tahini Dressing Ingredients: 1 pound vermicelli 3 tablespoons tahini 2 cloves garlic, finely minced 2 tablespoons lemon juice salt and pepper 1 tablespoon water 1/2 to 3/4 cup olive oil Method: Mix tahini, garlic, lemon juice, salt, pepper, and water. Blend until smooth. Gradually add the olive oil, while whisking until smooth and medium thick. Boil the vermicelli and drain. Cool under water and toss with sauce. Add fresh vegetables if desired. AdditionB al Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ttp://www.tdl.com/~inaka/inakasoft/ and bring to boil. Turn off heat. Add salmon and cook 5 minutes per side. Using slotted spatula, transfer salmon to baking sheet. Cover and refrigerate. (Can be made 1 day ahead.) Combine remaining ingredients in small bowl. Season to taste with salt and pepper. Cover and refrigerate. Place salmon on plates. Spoon relish over salmon and serve. Be sure to have the fishmonger remove all skin from the fillets. Additional Notes (if any): Recipe From: inaka@tdl.com -------------------------C ----------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ ColeslawB SaladsC Vegetables: 1 Granny Smith apple 1/2 medium green cabbage, halved lengthwise and sliced very thin (about 4 cups) 1/2 medium red cabbage, halved lengthwise and sliced very thin (about 4 cups) 2 carrots, shredded fine Recipe: Cole Slaw (Kaposztsalata) Ingredients: 1 cabbage head 1/2 small onion good white vinegar oil peanut or corn is fine sugar salt and pepper Method: Slice cabbage head into slaw.Place slaw into bowl.Mince 1/2 small onion and add to bowl.Add 2 Tbl. white vinegar.Add 5 Tbl. oil.Add 1 tsp. sugar.Salt about 1/2 tsp.Wash hands and take off rings. Place your hands into the slaw mix and squeeze the slaw so it makes some juice. This will make the slaw limp.Taste add more salt if needed.R 9efrigerate till serving time. Good the next day also. Serves 4 to 6. Additional Notes (if any): Recipe From: June Meyer ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ Corn Bread SticksB Breads & MuffinsC ManyDj2 Cups self rising cornmeal mix 2 eggs 1 Cup buttermilk or enough to make a cake batter like consistency. Recipe: Coleslaw Ingredients: Vegetables: 1 Granny Smith apple 1/2 medium green cabbage, halved lengthwise and sliced very thin (about 4 cups) 1/2 medium red cabbage, halved lengthwise and sliced very thin (about 4 cups) 2 carrots, shredded fine Dressing 1/2 cup mayonnaise 1 tablespoon honey 2 teaspoons cider vinegar 1/2 teaspoon salt Method: In a large bowl, whisk together dressing ingredients. Shred apple coarse and add to dressing with cabbage and carrots. Toss coleslaw well. dditional Notes (if any): Recipe From: Gourmet May 1995 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ Corn Fritters B Breads & MuffinsC ManyD 250 ml (1 cup) cake flour (not self raising) 10 ml baking powder 125 ml (1/2 cup) white sugar 1 ml salt 30 ml melted butter 1 large egg 1 (410g) tin of cream style sweet corn veg/sunflower oil for frying Recipe: Corn Bread Sticks Ingredients: 2 Cups self rising cornmeal mix 2 eggs 1 Cup buttermilk or enough to make a cake batter like consistency. Method: Grease an iron cornstick pan (or muffin pan, or other molded type pan) and place in a preheated 425 degree oven just long enough to heat grease. While pan is heating mix the cornmeal, eggs and milk quickly. (Your pan should be hot by this time.) Carefully remove hot pan from oven and quickly pour cornmeal batter into cornstick molds H. Bake at 425 degrees for 25 to 30 minutes or until cornsticks brown. Makes 12. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Software: http://www.tdl.com/~inaka/inakasoft/ Corn PancakesB DessertsC AC6/inakasoft/ ------------------------------------------ ur (not self raising) 10 ml baking powder 125 ml (1/2 cup) white sugar 1 ml salt 30 ml melted butter 1 large egg 1 (410g) tin of cream style sweet corn veg/sunflower oil for frying Method: Sieve dry ingredients into a mixing bowl and make a well in the centre. Add melted butter and mix. Beat egg lightly in a seperate bowl and add milk to it. Now gradually stir egg-milk mixture into dry ingredients-butter mixture. Remove an y lumps by beating lightly. Lastly add tin of sweet corn and mix into a fluid consistency. (Add more milk if batter is too stiff). Drop tablespoons full into hot oil (preferably using a non-stick pan) and fry until golden brown on both sides. Drain on paper towels and serve warm with coffee or tea. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasof Country CornbreadB Breads & MuffinsC 1 1/2 cups cornmeal 1/2-cup all-purpose flour 3 tablespoons granulated sugar 1 tablespoon baking powder 1/4-teaspoon salt 1/2-cup milk 1/2-cup plain non-fat yogurt 15 minutes, or until the mixture is thick. Sitr in the butter and season with pepper, then pour the polenta into a buttered 9-inch-square shallow baking pan to cool. Cover and chill for at least 30 minutes. Invert the chilled polenta onto a board and cut it into eight squares. In a large nonstick skillet over medium-high heat, warm 3 tablespoons of the oil until hot. Add the polenta squares and cook for 2 to 3 minutes on each side, without browning them, until heated through. Transfer to a platter and keep warm. In a large skillet over medium-high heat, warm the remaining oil until hot. Reduce the heat to medium and add the mushrooms, garlic, thyme, salt, and pepper. Cook the mixture, stirring occasionally, for 5 to 7 minutes, or until the mushrooms are firm and the liquid has evaporated. Spoon over the polenta and garnish with th fresh thyme sprigs. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created Country French Baked ChickenB PoultryC 1 Medium chicken fryer 1/2 lb Potatoes, quartered 1/2 lb Carrots, thickly sliced 8 Small white onions 1 c Dry white wine 1 c Chicken stock 2 Slices bacon, diced 2 Cloves garlic, pressed Place chicken, potatoes, carrots, onion, wine, and broth in small roasting pan. Season with salt and pepper. Roast uncovered at 400 F basting chicken and vegetables occasionally. Cook bacon until brown but not crispy. Add garlic and mushrooms, saute until mushrooms are slightly browned. Add to roasting pan after chicken has roasted for 30 minutes. Roast for an additional 15 to 20 minutes. Remove chicken and vegetables to platter and keep warm. Blend flour and water, stir into pan liquidBJ. Cook, stirring constantly, until gravy is thicken. Serve with chicken. G.1/2 lb Mushrooms, sliced 1 tb Flour 2 tb WaterK French Country Fried ChickenB PoultryC 1/2 cup milk 1 egg, beaten 1 cup flour 2 teaspoons salt 1 teaspoon paprika 2 teaspoons black pepper 1/2 teaspoon sage 1/2 teaspoon tarragon 1 frying chicken, cut up Oil or shortening, for frying brown but not crispy. Add garlic and mushrooms, saute until mushrooms are slightly browned. Add to roasting pan after chicken has roasted for 30 minutes. Roast for an additional 15 to 20 minutes. Remove chicken and vegetables to platter and keep warm. Blend flour and water, stir into pan liquid. Cook, stirring constantly, until gravy is thicken. Serve with chicken. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was creaC ted using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ --------------------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ chicken, cut up Oil or shortening, for frying Method: Combine milk and egg, set aside. Combine flour, salt, paprika, pepper, sage and tarragon in paper or plastic bag. Add a few pieces of chicken at a time; shake to coat. Dip chicken in milk-egg mixture. Shake second time in flour mixture. To s killet-fry, heat 1/2 to 1 inch oil in electric fry pan or heavy skillet on medium-high heat. Brown chicken on all sides. Reduce heat to medium-low heat. Continue cooking until chicken is tender, about 30 to 40 minutes. Do not cover. Turn chicken several times during cooking. Drain on paper towels. To deep fry, heat 3 inches oil to 365F in deep fryer or deep saucepan. Fry chicken for 15 to 18 minutes. Drain on paper towels. Additional Notes: Recipe From: inaka@tdl.com ------------ Crab SaladB SeafoodC 12 slices of bread-crust removed, buttered and cubed 1/2 cup green onions 1 cup finely chopped celery 3 boiled eggs chopped 1 lb. crab meat 1cup mayonnaise 1 tart red apple-Jonathan Mix bread, onion, celery and eggs together by hand and refrigerate for 24 hours. 3 hours before serving add crab, mayonnaise and apple. Mix together. Serve on a bed of lettuce or in a tomato rose. American` 12 slices of bread-crust removed, buttered and cubed 1/2 cup green onions 1 cup finely chopped celery 3 boiled eggs chopped 1 lb. crab meat 1cup mayonnaise 1 tart red apple-Jonathan 1228c inaka@tdl.comd Overnighte Nonef Mediumg Mediumm Crab Stuffed MushroomsB SeafoodC 1 cup cooked, flaked crab 1 8oz. package cream cheese, softened 1 teaspoon lemon juice 2 dashes worcestershire sauce 1/4 teaspoon basil 1/4 teaspoon garlic powder 2 green onions, minced 1/8 teaspoon lemon pepper Crab Stuffed MushroomsB SeafoodC 1 cup cooked, flaked crab 1 8oz. package cream cheese, softened 1 teaspoon lemon juice 2 dashes worcestershire sauce 1/4 teaspoon basil 1/4 teaspoon garlic powder 2 green onions, minced 1/8 teaspoon lemon pepper Recipe: Crab Salad Ingredients: 12 slices of bread-crust removed, buttered and cubed 1/2 cup green onions 1 cup finely chopped celery 3 boiled eggs chopped 1 lb. crab meat 1cup mayonnaise 1 tart red apple-Jonathan Method: Mix bread, onion, celery and eggs together by hand and refrigerate for 24 hours. 3 hours before serving add crab, mayonnaise and apple. Mix together. Serve on a bed of lettuce or in a tomato rose. Additional Notes (if any): Recipe From: inaka@tdl.com -------------B ----------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ hroom stems. (Use the remainder in another recipe or freeze for later use.) Mix cream cheese, crab, chopped stems, lemon juice, worcestershire sauce, basil, garlic powder, onions, and lemon pepper. Fill mushroom caps with the crab mixture and place in a large, lightly greased baking dish. Top with the grated cheddar and parmesan cheeses. (Recipe may be prepared to this point and refrigerated, covered, overnight.) Bake at 450 F for 15- 20 minutes and serve warm. Any leftover crab mixture ma Wy be thinned with sour cream and served as a dip or spread for crackers, chips, or vegetables. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ Crab Stuffed Cucumbers AppetizersC 1/2 cup (generous) shredded crabmeat (about 2 ounces) 1/4 cup chopped green onion (white and green parts) 3 tablespoons light sour cream 3 tablespoons chopped fresh cilantro 2 tablespoons finely chopped red bell pepper 1 tablespoon finely chopped pink pickled ginger slices* Cream BiscuitsB Breads & MuffinsC 4 c Flour 1 ts Salt 3 ts Cream of tartar 1 1/2 ts Baking soda 1/4 c Butter 2 c Cream * OR 2 c Half & half (10% bf) **Could probably replace this with milk. Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a hot oven of 400 degrees for 12 to 15 minutes or until golden brown. American` 4 c Flour 1 ts Salt 3 ts Cream of tartar 1 1/2 ts Baking soda 1/4 c Butter 2 c Cream * OR 2 c Half & half (10% bf) **Could probably replace this with milk. 1228c inaka@tdl.comd 10 mins.e 15 mins.f Mediumg Mediumm Cream Cheese CookiesB CookiesC ManyDm1/4 Cup Butter or Margarine 1 pkg. (8oz.) Cream Cheese, softened 1 egg 1/4 t. Vanilla 1 pkg. White Cake Mix Cream Cheese CookiesB CookiesC ManyDm1/4 Cup Butter or Margarine 1 pkg. (8oz.) Cream Cheese, softened 1 egg 1/4 t. Vanilla 1 pkg. White Cake Mix Recipe: Cream Biscuits Ingredients: 4 c Flour 1 ts Salt 3 ts Cream of tartar 1 1/2 ts Baking soda 1/4 c Butter 2 c Cream * OR 2 c Half & half (10% bf) **Could probably replace this with milk. Method: Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a hot oven of 400 degrees for 12 to 15 minutes or until golden brown. Additional Notes (if any): Recipe From: inaka@tdl.com -----------B ------------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ftware: http://www.tdl.com/~inaka/inakasoft/ Cream of Tomato SoupB SoupsC 4 tablespoons (1/2 stick) unsalted butter 2 onions, thinly slices 1 carrot, peeled and chopped 6 cloves garlic, chopped 2 35-ounce cans plum tomatoes, undrained 1 teaspoon dried basil (or 8 fresh leaves) pinch of sugar salt and pepper Recipe: Cream Cheese Cookies Ingredients: 1/4 Cup Butter or Margarine 1 pkg. (8oz.) Cream Cheese, softened 1 egg 1/4 t. Vanilla 1 pkg. White Cake Mix Method: Heat oven to 375 . Cream butter and cheese until light and fluffy. beat in egg, vanilla and half of the cake mix (dry) until smooth. Stir in remaining cake mix. Drop dough by teaspoonfuls about 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes. Cool slightly before removing from baking sheet. Additional NB otes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Crisp Skin ChickenB PoultryC 1 cup (1/2 lb) each cream cheese and unsalted butter, at room temperature 1 cup (5 oz.) freshly grated parmesan cheese 1/2 cup dried tomatoes packed in oil, drained (reserve oil) 2 tablespoons oil from dried tomatoes About 2 cups fresh basil leaves, lightly packed er, add to eggs & shorting. Add nuts, if you are not adding nut add more vanilla. Shape into large loaf and bake at 375 for 20 minutes, WATCH. Then slice and brown under broiler for 5 seconds, WATCH!!! Additional NoteB Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, for 3-4 minutes on each side. Drain and keep warm in 200F oven. Add leftover marinade to sauce mix. Heat 3 T. oil in a wok. Stir-fry garlic and onion until onion is tender. Add greens and continue s the sides of the chicken. Cover tightly and simmer until just tender, about 45 minutes to 1 hour. Drain, rinse under cold water and dry with kitchen paper. Mix together the vinegar, soy sauce, honey, sherry and treacle (molasses). Brush this all over the chicken and then hang the chicken in an airy place to dry, for about 30 minutes. Brush over the remaining soy sauce mixture and hang again for 20-30 minutes. Mix the flour and salt together and rub well into the chicken skin. Fry in deep h ot peanut oil until golden and crisp. Drain well on absorbent kitchen paper. Chop the chicken into 8 pieces and serve warm with the following dips:Cinnamon Dip: ------------- Mix together, place in a small saucepan and heat until very hot, stirring constantly. Pepper and Salt Dip: -------------------- Mix together, place in a small saucepan and heat, stirring constantly, until the salt begins to brown. Hoi Sin Sauce ------------- Guests dip the pieces of chicken into the dips which ar e served separately in small bowls. Note: ----- As this dish is eaten with the fingers, place finger bowls of cold water on the table. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ for 20-30 minutes. Mix the flour and salt together and rub well into the chicken skin. Fry in deep h ot peanut oil until golden and crisp. Drain well on absorbent kitchen paper. Chop the chicken into 8 pieces and serve warm with the following dips:Cinnamon Dip: ------------- Mix together, place in a small saucepan and heat until very hot, stirring constantly. Pepper and Salt Dip: -------------------- Mix together, place in a small saucepan and heat, stirring constantly, until the salt begins to brown. Hoi Sin Sauce ------------- Guests dip the pieces of chicken into the dips which ar CRUNCHY APPLESAUCE BARS DessertsC chopped pak choi, chard, kale, nappa cabbage or 9 c. chopped spinach Method: Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu crosswise into 1/2-inch 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 minutes to absorb the flavors. Prepare sauce mix by combining all ingredients in a small bowl. In a separate bowl mi x the water or stock and the 1 tsp. cornstarch. Dredge marinated tofu pieces in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, for 3-4 minutes on each side. Drain and keep warm in 200F oven. Add leftover marinade to sauce mix. Heat 3 T. oil in a 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-fry just until sauce is thickened. Add reserved fr Eied tofu. Serve with rice. Additional Notes (if any): I cut the tofu into many more smaller triangles. Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ h marinade. Allow to sit for at least 10 minutes to absorb the flavors. Prepare sauce mix by combining all ingredients in a small bowl. In a separate bowl mi x the water or stock and the 1 tsp. cornstarch. Dredge marinated tofu pieces in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, for 3-4 minutes on each side. Drain and keep warm in 200F oven. Add leftover marinade to sauce mix. Heat 3 T. oil in a 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-fry just until sauce is thickened. Add reserved fr Crunchy Crunchy FishB FishC Recipe: CRUNCHY APPLESAUCE BARS Ingredients: 1 Cup Sugar 1/4 t. Ground Cloves 1/2 Cup Shortening 1/2 Salt 1 Cup Applesauce 1 Cup Raisins 1 t. Vanilla 1/2 Cup Crushed Cornflakes 2 Cups Flour 1/2 Cup Walnuts, chopped 1 t. Baking Powder 1/4 Cup sugar 1 t. Cinnamon 2 T. Butter, melted 1 t. Nutmeg Method: In mixer bowl, cream together the 1 Cup Sugar and the shortening till light and fluffy; Add applesauce and vanilla. Stir together flour, soda, spices, and salt; Add to Applesauce mixture and blend well. Stir in raisins. Spread in greased 15 x 10 x 1 inch baking pan. Combine the crushed cornflakes, nuts, the remaining sugar, and the butter ; Sprinkle over batter. Bake in 350 oven for 20 to 25 minutes or till done K. Cool; cut in bars. Glass pan Bake at 325 for 30 to 35 minute or till done. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 1/2 Cup Walnuts, chopped 1 t. Baking Powder 1/4 Cup sugar 1 t. Cinnamon 2 T. Butter, melted 1 t. Nutmeg Method: In mixer bowl, cream together the 1 Cup Sugar and the shortening till light and fluffy; Add applesauce and vanilla. Stir together flour, soda, spices, and salt; Add to Applesauce mixture and blend well. Stir in raisins. Spread in greased 15 x 10 x 1 inch baking pan. Combine the crushed cornflakes, nuts, the remaining sugar, and the butter ; Sprinkle over batter. Bake in 350 oven for 20 to 25 minutes or till done Crunchy Oven-Fried FishB FishC Recipe: Crunchy Crunchy Fish Ingredients: 2 pounds fish fillets 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 egg yolk 1 cup lukewarm water 1 tablespoon vegetable oil 1 egg white -- stiffly beaten Vegetable oil for frying Method: Thoroughly wash and dry fillets; sprinkle with salt and pepper to taste.Combine flour, baking powder and salt in bowl; drop egg yolk in center.Add water and oil; stir well. Fold egg white into batter. Dip fillets in batter; Zfry in 1/4 inch oil heated to 370 degrees until golden brown on both sides. Drain on paper towels Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ Crustless Seafood QuicheB Pies (Meals)C 4 eggs 1cup sour cream 1cup low fat cottage cheese 1/2 cup parmesan cheese 4 tablespoons flour 1 teaspoon onion powder 1/4 teaspoon salt 4 oz. can mushrooms drained 2 cups (1/2 lb.) shredded monterey jack cheese In a blender combine first 7 ingredients. Blend until smooth./Arrange. Cheese, seafood, mushrooms & seasoning in quiche dish. Pour blended ingredients over. Bake 350~ for .45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. serves 8. For variety make one half quiche filled with shrimp and other side salmon, then pour blended mixture over all. Excellent cold. fillets into flour mixture, shaking off excess. Dip into egg white, then coat with bread crumbs. Spray a shallow baking pan with nonstick cooking spray. Place fillets in baking pan coating side up, tucking under any thin edges. Bake in a 450 degree oven 6 - 12 minutes or until fish flakes easily with a fork. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdlCA.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ Crusty Garlic Bread s (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ monterey jack cheese Choice of filling: 8 oz. salad shrimp 1 teaspoon lemon rind 1 tablespoon green onion tops chopped 8 oz. crab or surimi 1 teaspoon lemon rind 1/4 cup sliced almonds 1 15 1/2 oz. can red salmon flaked 1/2 teaspoon dill weed 1 cup grat ed cheddar cheese instead of one of the cups of jack cheese Method: In a blender combine first 7 ingredients. Blend until smooth./Arrange. Cheese, seafood, mushrooms & seasoning in quiche dish. Pour blended ingredients over. Bake 350~ for .45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. serves 8. For variety make one half quiche filled with shrimp and other side salmon, then pour blended mixture over all. Excellent cold. Additional Note Crusty Peach CobblerB Pies (Desserts)C 8 cups sliced fresh peaches 2 cups sugar 2-4 tablespoons all-purpose flour 1/2 teaspoon ground nutmeg 1 teaspoon vanilla 1/3 cup butter pastry for double crust pie vanilla ice cream In a dutch oven, combine first 4 ingredients. Set aside until syrup forms. Bring to a boil, reduce heat to low, simmer for 10 minutes or until tender. Add vanilla & butter, stirring until butter melts. Roll half of pastry to 1/8 inch thickness. Cut into an 8 inch square. Spoon half of peach mixture into an 8 inch square pan (deep). Place pastry layer on top. Bake at 475 for 10-12 or until lightly browned. Roll out remaining pastry and cut into strips. Pour remaining peach mixture on top Bhand criss-cross pastry strips on top of peaches. Bake at 475 for 15-18 minutes or until lightly browned. American Cucumber Tea SandwichesB AppetizersC !1 large English cucumber, peeled, sliced paper thin 1/2 teaspoon salt 2 tablespoons white vinegar 1 cup unsalted butter, softened 1/4 cup minced fresh tarragon 1/4 cup minced fresh chervil 30 thin slices whole-wheat bread, enough to make 72 (2x4inch) rectangles Watercress leaves, optional y to 1/8 inch thickness. Cut into an 8 inch square. Spoon half of peach mixture into an 8 inch square pan (deep). Place pastry layer on top. Bake at 475 for 10-12 or until lightly browned. Roll out remaining pastry and cut into strips. Pour remaining peach mixture on top and criss-cross pastry strips on top of peaches. Bake at 475 for 15-18 minutes or until lightly browned. Additional Notes (if any): Recipe From: Bruce Maxwell (Originally from the Southern Living Cookbook) ------------C ------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Cucumbers With YogurtB SaladsC http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ paper thin 1/2 teaspoon salt 2 tablespoons white vinegar 1 cup unsalted butter, softened 1/4 cup minced fresh tarragon 1/4 cup minced fresh chervil 30 thin slices whole-wheat bread, enough to make 72 (2x4inch) rectangles Watercress leaves, optional Method: Put cucumber slices in large bowl. Toss with salt. Sprinkle with vinegar. Toss to mix well. Let stand 1 hour. Drain well in colander. Combine butt er, tarragon and chervil. To assemble, spread butter over 1 side of each bread slice. Cover 15 slices with cucumbers, dividing evenly. Close sandwiches. Trim crusts. Cut into 36 rectangles. Arrange on platter, garnished with watercress leaves Additional Notes: For looks, dip one end of a sandwich into mayonnaise, then into minced fresh parsley Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://w Curried Chicken BreastsB PoultryC 4 boneless chicken breast halves 1/4 cup flour 3 tablespoons unsalted butter 1/2 cup finely chopped onion 2 cloves garlic, minced 1 1/2 tablespoons curry powder 1/2 teaspoon salt 1/2 teaspoon ground ginger Preheat oven to 350. Roll each breast in flour. Melt butter in skillet and brown chicken. Remove and place in baking dish. Add the chopped onion and garlic to butter and cook until onion is golden. Add curry powder, salt, ginger, cinnamon, and pepper and cook for 2-3 minutes, stirring constantly. Add flour and chicken broth, whisking until smooth. Pour sauce over chicken, cover with foil and bake 1 hour. Before serving, add lime juice. Gm1/2 teaspoon cinnamon 1/4 teaspoon pepper 2 1/2 tablespoons flour 1 tablespoon lime juice 1 can chicken brothK Curried Garbanzo BeansB BeansC 3 cups cooked garbanzo beans, with reserved liquid (2 cans) 1 tablespoon unsalted butter 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon turmeric 1/4 teaspoon cayenne pepper, or to taste 3/8 teaspoon ground cloves ish. Add the chopped onion and garlic to butter and cook until onion is golden. Add curry powder, salt, ginger, cinnamon, and pepper and cook for 2-3 minutes, stirring constantly. Add flour and chicken broth, whisking until smooth. Pour sauce over chicken, cover with foil and bake 1 hour. Before serving, add lime juice. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka SoftwareCQ. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ Curried Salmon-Rice LoafB FishC 1 can (17 1/2 ounce) salmon 1/3 cup chopped green onions 2 tsp curry powder 1 tbs lemon juice 1 tbs cider vinegar 1 tbs chopped or powdered garlic 3 cups cooked rice Lettuce Flake salmon. Remove skin and bones. Add salmon, green onions, curry powder, lemon juice, cider vinegar, and garlic to rice. Mix well. Pack into plastic-lined loaf pan and chill several hours in refrigerator. When ready to serve, unmold onto lettuce--lined platter. spices. Allow them to heat, stirring often, for a few minutes. Stir in the garbanzo beans and enough of the reserved liquid to just barely cover them. Stir well, and mash a few of the beans with a fork or potato masher. Cook over a medium flame for about 20 minutes, or until the sauce is quite thick, stirring often. Remove from heat. Stir in the lemon juice and the diced tomato. Taste, and correct the seasoning. Additional Notes (if any): Recipe From: inaka@tdl.com ---------------C --------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ w.tdl.com/~inaka/inakasoft/ Curry PuffB Pies (Meals)C Fillings 500g potatoes 30g green peas 30g red carrot 2 tbsp curry powder 1 onion 1 teaspoon salt 3 dsp light soya sauce 150g chicken meat Filling 1) Cut the potatoes, carrot, onion and chicked meat into pieces. 2) Heat some oil in a wok and fry the potatoes. Remove the potatoe and the oil from the wok. 3) Place another few tbsp of oil into the wok and fry the chicken meat with the onions, carrots and green peas. 4) Next add the potatoes back into the wok and add in the rest of the seasonings. Then leave aside. Outer Skin 1) Mix the flour and oil together and form a dough. Cut into equal pieces. Inner Skin 1) Mix all the ingr DaalB SaucesC ManyD Arhar/Toor Daal 1 cup Tomato 1 Onion 1 Turmeric pinch Salt to taste Bay Leaf (optional) 2-3 Coriander powder 1/2 tsp. Chili powder 1/4 tsp. Recipe: Curry Puff Ingredients: Fillings 500g potatoes 30g green peas 30g red carrot 2 tbsp curry powder 1 onion 1 teaspoon salt 3 dsp light soya sauce 150g chicken meat Outer Skin 200g flour 100g corn oil Inner Skin 500g flour 50g sugar 180g oil 160 water Method: Filling 1) Cut the potatoes, carrot, onion and chicked meat into pieces. 2) Heat some oil in a wok and fry the potatoes. Remove the potatoe and the oil from the wok. 3) Place another few tbsp of oil into the wok and fry the chicken meat with the onions, carrots and green peas. 4) Next add the potatoes back into the wok and add in the rest of the seasonings. Then leave aside. Outer Skin 1) Mix the flour and oil together and form a dough. Cut into equal pieces. Inner Skin 1) Mix all the ingredients together to form a dough and cut into equal pieces. 1) Roll one piece of outer skin and one piece of inner skin into a circle separately than dough them together. Flatten it and place a portion of the filling in mto the centre. 2) Fold the dough to form a half circle and pleat the edges. 3) Deep fry the puffs until golden brown. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ nd fry the potatoes. Remove the potatoe and the oil from the wok. 3) Place another few tbsp of oil into the wok and fry the chicken meat with the onions, carrots and green peas. 4) Next add the potatoes back into the wok and add in the rest of the seasonings. Then leave aside. Outer Skin 1) Mix the flour and oil together and form a dough. Cut into equal pieces. Inner Skin 1) Mix all the ingredients together to form a dough and cut into equal pieces. 1) Roll one piece of outer skin and one piece of inner skin into a circle separately than dough them together. Flatten it and place a portion of the filling in DaiquiriB CocktailsC 1D?1 1/2 ounces light rum 1 ounce lime juice 1 t. superfine sugarFzIn a shaker half filled with ice cubes, combine the run, lime juice and sugar. Shake well. Strain into a cocktail glass.K Cuban`@1 1/2 ounces light rum 1 ounce lime juice 1 t. superfine sugar 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Daiquiri Ingredients: 1 1/2 ounces light rum 1 ounce lime juice 1 t. superfine sugar Method: In a shaker half filled with ice cubes, combine the run, lime juice and sugar. Shake well. Strain into a cocktail glass. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Danish Creamy Rice PuddingB DessertsC eamy Rice PuddingB DessertsC Recipe: Daal Ingredients: Arhar/Toor Daal 1 cup Tomato 1 Onion 1 Turmeric pinch Salt to taste Bay Leaf (optional) 2-3 Coriander powder 1/2 tsp. Chili powder 1/4 tsp. Method: Cook Arhar Daal in 3 cups of water. Bring to boil and remove foam. Add bay leaves, turmeric, and a few drops of oil, and continue to boil. Cook daal until soft and then mash mixture. Fry onions, coriander and chili powders together, and add to daal. Add cut tomato and salt, and heat for a couple of minutes more. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ s MeatloafB BeefC 1 lb extra lean ground beef 1/4 lb sausage meat 1/4 cup dark beer 1 egg 2 slices of bread torn into soft crumbs 1 onion, chopped 3 tblsp chopped parsley 1/2 tsp ground black pepper few drops Worcestershire sauce and tabasco sauce ------------------ e Pudding Ingredients: Ingredients for Pudding: 1/2 Lb Round Rice (not the longer version, such as Uncle Ben's) 1 1/2 Qt. Milk 1/3 Lb Sugar 1/3 Lb Shelled and peeled Almonds 1/2 Teaspoon Salt 1 Vanilla Bean (or 1 tablespoon Vanilla Extract) 6 Pc. Gelatin (or 4 teaspoons) 1 Qt. Heavy Cream Ingredients for Cherry Sauce: 2 Cups pitted Cherries Juice of 1 lemon 1/3 Cup Sugar 1 Cup Water 1 Bayleaf 1/4 cup Grand Marnier Liqueur (or Triple Sec) 1 Teaspoon Cornstarch mix ed with 1 Teaspoon water, for thickening Method: 1. Prepare the pudding one day before serving. 2. Wash the rice. Add the sugar, opened vanilla bean and salt to the milk in an oven-proof saucepan, which has a fitted cover. 3. Cover and cook the rice over medium heat in the milk mixture. Stir the mixture frequently until it comes to a boil. 4. Remove the pan from the heat and place it in a preheated 375 degree F. oven for 20 - 30 minutes. The rice should be "al dente" when it is removed f }2 cups Olive oil 2 lbs onions...diced finely 1 cup long grain rice 1/2 cup flat leaf parsley...chopped 1/4 cup fresh dill, leaves only...chopped 3 tbl chopped fresh mint leaves 2 tsp group allspice or cinnamon juice of one lemon 1 tsp sugar 1 tbps salt (to taste) 1/2 tsp pepper (to taste) 1/4 cup pine nuts 1/2 cup of white wine 1/4 cup dried currants 1 16 oz jar of grape leaves l in a blender and blend until smooth. Float the green onions and cilantro on top. Additional Notes: cipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ------------------------ . Clean the rims, screw the lids on snugly, and invert the jars for 3 hours. Refrigerate for up to 2 months. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Compu David s Sour Cream RollsB Breads & MuffinsC ManyD 1/4 cup water, warm (105 to 110 degrees) 1/4 cup margarine 1 cup sour cream or plain yogurt (my fav) 3 cups flour 1 pkg active dry yeast 2 tbls sugar 1 tsp salt 1 egg Recipe: Dave s Meatloaf Ingredients: 1 lb extra lean ground beef 1/4 lb sausage meat 1/4 cup dark beer 1 egg 2 slices of bread torn into soft crumbs 1 onion, chopped 3 tblsp chopped parsley 1/2 tsp ground black pepper few drops Worcestershire sauce and tabasco sauce Method: 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 chilli sauce. Chill leftovers and slice for s andwiches the next day. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tdl.com/~inaka/inakasoft/ 2A Deep Fried 5 Spice Chicken WingsB PoultryC 1 pound Chicken Wings 2 teaspoons Salt Black pepper 1 teaspoon Honey pinch 5 Spice Powder 1 tablespoon soy sauce 2 ounces rice flour pinch salt 2 egg whites `Chop 1 Chicken wing into 2 pieces at the joint Cut or slit at one end and push and scrap the meet to the opposite end with a knife to form a drum stick Season with salt, pepper, honey/sugar, 5 Spice powder, soya sauce Beat up the egg white with a fork Dip chicken wing in the egg white then coat with the rice flour Deep fry till golden brown in colour y yeast, 2 tbls sugar and 1 tsp salt. Mix thoroughly - then pour liquid over and beat vigorously by hand or electric mixer. Add 1 egg and beat again vigorously. While beating add up to 2 cups flour or until you get a dough stiff enough to handle. (dough should be soft, but no longer sticky--smooth as a babys' behind). Flour picks up moisture from the air, so the day you make bread, the amount of flour could vary quite a bit. Just add sprinkles" of flour toward the end and knead until t he dough is no longer sticky and feels silky smooth. Oil top of dough, cover bowl with plastic wrap and proof till nearly double (about 50 minutes to an hour).Place dough on a floured board and pat out to about 1/2 thick and cut and shape as you wish. Let rise 15-30 minutes. Bake at 375 degrees about 20 minutes. Butter the tops when they come out. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cu Deviled EggsB AppetizersC ManyD 8 large hard-cooked eggs 3 tablespoons mayonnaise 1 tablespoon Dijon mustard 2 dashed hot sauce, or to taste paprika for sprinkling \Discard shells from eggs and slice each egg in half lengthwise. Remove yolks and arrange whites on a plate. In a bowl mash yolks with mayonnaise, mustard, hot sauce, and salt and pepper to taste and spoon mixture into whites. Chill deviled eggs, covered, 1 hour. Just before serving sprinkle eggs with paprika and serve cold. Makes 16 deviled eggs. American Dijon Broiled FlounderB FishC 2Dv1 lb flounder or another thinly filleted fish 2 tablespoons dijon mustard 2 tablespoons mayonnaise 5-6 cherry tomatoes Preheat the broiler until it is good and hot. Mix the dijon and mayonnaise. Coat the fish with the sauce and lay it out in a single layer in a baking pan. Arrange the cherry tomatoes in between the fillets. Put the baking dish 2 inches away from the broiler and broil for 4 minutes checking to make sure the fish doesn't burn. Remove the baking dish, turn around 180 degrees and broil for another couple of minutes. DO NOT flip the fillets over. Dill PicklesB PreservesC IBrine: 3 quarts boiling water 2 cups white vinegar 1/2 cup coarse salt 1 teaspoon alum Makes about 5 quarts, using about a pound of dills per quart. (Oh, and we always used pickles straight out of our garden). Wash dills in hot water. Soak overnight in cold water (use ice or place in refrigerator). Dill Pickles IIB PreservesC ManyD 8 cups white distilled vinegar 8 cups water 1 cup sugar 1 cup kosher salt 1 teas. ground turmeric 1/2 cup pickling spices 24 whole small dried red chili peppers 32 garlic cloves 8 fresh dill heads 5 lb. well-washed small pickling cucumbers rrange dills in jars, along with several cloves of garlic, a couple of dried red peppers and 2 or 3 bay leaves (grape leaves also work very well). Oh, and you can throw in some horseradish if you like as well according to her notes, although I'm not sure in what form you would add it. Pour the brine over the dills, then close up the jars. The pickles need to sit for about 2 weeks before they are ready, I believe. According to my mother, it is best to store them in a dark cool place (the 7lucky woman has a huge pantry!) Then pop open a jar and enjoy! Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ Dill Sauce for Meat or PoultryB SaucesC ManyD 1 1/2 Tbls. soft butter 1 1/2 Tbls. flour 1 cup of milk or water or stock 1 1/2 tsp. good vinegar 1/2 tsp. sugar 1 tsp.fresh dill chopped 1/8 tsp. salt Recipe: Dill Pickles Ingredients: 4 lb Small Cucumbers 4 qt Water 1 qt Vinegar 1 c Salt Dill Weed Garlic Cloves Alum Method: Let water, vinegar and salt come to a boil. Set aside. Put dill and 1 clove garlic in bottom of jar. Prick cucumbers with fork before putting in jar. Put 1 t alum in each quart. Fill jar with brine. Seal tight and let stand until clear before using. Additional Notes (if any): Recipe From: inaka@tdB l.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ttp://www.tdl.com/~inaka/inakasoft/ Dim Sum Pork BunsB PorkC Fast char-shu filling: 3/4 (or so) lb char shu pork. (or boneless pork loin with some hoisin sauce) 1 or 2 tsp cornstarch 1 tsp salt 1/2tsp soy sauce dash of white pepper 2 tbl oyster sauce 1/4 cup chicken broth 2 or 3 green onions Recipe: Dill Sauce for Meat or Poultry Ingredients: 1 1/2 Tbls. soft butter 1 1/2 Tbls. flour 1 cup of milk or water or stock 1 1/2 tsp. good vinegar 1/2 tsp. sugar 1 tsp.fresh dill chopped 1/8 tsp. salt Method: You are going to make a basic cream sauce. Start by melting the butter in a saucepan. Sprinkle the flour over the butter, stir and cook until the mixture foams up. Do not let it brown. Stir in the milk, water or stock and cook stirring so no lumps form. When thickened, stir in vinegar, sugar, fresh dill and salt. Taste and adjust seasoning if needed. Makes over 1 cup. This recipe can be doubled or trippled if more is needed. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Dipping Sauce For BBQ ChickenB SaucesC Recipe: Dim Sum Pork Buns Ingredients: Fast char-shu filling: 3/4 (or so) lb char shu pork. (or boneless pork loin with some hoisin sauce) 1 or 2 tsp cornstarch 1 tsp salt 1/2tsp soy sauce dash of white pepper 2 tbl oyster sauce 1/4 cup chicken broth 2 or 3 green onions Dough: 1 cup milk, scalded 1/4 cup sugar (i add a little more) 1 tbl shortning 1/2 tsp salt 1 package active dry yeast 2 tbl warm water (for proofing yeat) 1 egg white (possibly unecessary) 3 to 3 1/2 cups flour Method: Cube meat and stir fry in some oil with minced onion. (mushrooms and bamboo shoots can also be added) Cook meat until no longer pink. Add chicken broth to pan. Heat to boiling, then cook covered for Stir oyster sauce and cornstarch into 1 tbl water, add to pan. Cook some more until thickened. Do the usual stuff about scalding milk, then stirring in sugar, shortning, and salt; cooling the milk mixture; proofing the yeast; etc. Stir the yeast and egg white into milk mixture, then pour ov er 3 cups flour in bowl and stir until smooth. Add more flour until dough is easy to handle. Knead, let rise, and punch down. Divide dough into 20 pieces, roll each piece into 3 inch circle. Put 1 tbl filling in center, then twist to seal. Place on 3 inch square of waxed paper. Repeat 19 times. Cover & let rise 20 minutes, then steam. I use a metal strainer in a pot with a little water and a cheesecloth tied over the pot lid (to preven condensation). Cover and steam for 12 minutes, then enjoy! Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ok some more until thickened. Do the usual stuff about scalding milk, then stirring in sugar, shortning, and salt; cooling the milk mixture; proofing the yeast; etc. Stir the yeast and egg white into milk mixture, then pour ov @A Dixie DewB CocktailsC 1DP1 1/2 ounces bourbon 1/2 t. white cr me de minthe 1/2 t. Cointreau or triple secFxIn a mixing glass half filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.K AmericanL Recipe: Dipping Sauce For BBQ Chicken Ingredients: 1/2 tsp dried chili flakes or cayenne 2 cloves garlic, coarsely chopped 1 tblsp brown sugar 1/4 tsp salt 1/2 cup chinese red rice vinegar a thinly sliced green onion 1 tblsp coarsely chopped cilantro leaves Method: Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top. Additional Notes (if B any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ttp://www.tdl.com/~inaka/inakasoft/ Dora's CookiesB CookiesC 5 or 6 Eggs 1 Cup Sugar 3 1/2 Cups Flour 3 t. Baking Powder 1/2 lbs.. Butter 1 t. Vanilla 1/2 Cup Walnuts (if desired) Roast pork: 1/4 cup firmly packed brown sugar 1/4 cup ketchup 2 tablespoons soy sauce 2 tablespoons hoisin sauce 1 tablespoon dry sherry 1 garlic clove, minced 1-1/2 pounds pork steaks (1/2-inch thick) Sauce: 1 tablespoon cornstarch 1 tablespoon dry sherry 1 tablespoon peanut oil 1/2 cup chopped onion 1/2 cup chopped water chestnuts 1 tablespoon soy sauce 1 tablespoon hoisin sauce 1/2 cup chicken broth 1 (17.3-ounce) can Pillsbury Grands Refrigerated Buttermilk Biscuits Glaze: 1 teB*aspoon sugar 1 teaspoon water 1 egg white e cup of Olive oil in a large sauce pan, add onions and a pinch of salt until the onions are wilted...do not brown. Let onions cook, then add parsley, dill, mint, allspice, rice, juice of a lemon, sugar, salt and pepper, pine nuts, white wine and currants. Mix and let simmer, covered for about 10 minutes, cool mixture. Taste mixture for salt and pepper. Rinse the vine leaves until no brine remains. Pat them dry and cut off tough stems. Line a tea towel. Soak currants in white wine. Heat one cup of Olive oil in a large sauce pan, add onions and a pinch of salt until the onions are wilted...do not brown. Let onions cook, then add parsley, dill, mint, allspice, rice, juice of a lemon, sugar, salt and pepper, pine nuts, white wine and currants. Mix and let simmer, covered for about 10 minutes, cool mixture. Taste mixture for salt and pepper. Rinse the vine leaves until no brine remains. Pat them dry and cut off tough stems. Line the bottom of a dutch oven with broken vine leaves. Place on an old plate upside down in the bottom. To prepare dolmathes, place vine leaves shiny side down on a flat surface. Place about one tablespoon of mixture above the division at its base, fold each side of the leaf diagonally into the center...until they overlap the stuffing. Start rolling the leaf from the base to the tip making a neat package, do not make it too tight as the rice will swell during cooking. Place the packages se am down, and close together, all around the plate inside the dutch oven, making a spiral formation. Cut a lemon in thick slices and place between layers. Cover the grape leaves with a heavy old plate. Add one cup olive oil and enough water to come to the level of the old plate. Cover and bring to a boil, lower the heat and simmer for one hour. After the hour try one of the dolmathes, if the leaves are chewy simmer again until done. Let cool, covered, so they will absorb all their liquid. nServe with slices of lemon and natural yoghurt at room temperature. Additional Notes (if any): Recipe From: Theo's Greek Restaurant 687 Main Street Penticton, BC ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ o the tip making a neat package, do not make it too tight as the rice will swell during cooking. Place the packages se Recipe: Dora's Cookies Ingredients: 5 or 6 Eggs 1 Cup Sugar 3 1/2 Cups Flour 3 t. Baking Powder 1/2 lbs.. Butter 1 t. Vanilla 1/2 Cup Walnuts (if desired) Method: Beat eggs. Mix shorting and sugar then add beaten eggs. Sift baking powder and flour together, add to eggs & shorting. Add nuts, if you are not adding nut add more vanilla. Shape into large loaf and bake at 375 for 20 minutes, WATCH. Then slice and brown under broiler for 5 seconds, WATCH!!! Additional NoteB s (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ Drop SconesB CakesC 8 oz. plain flour (225 g) 1 tsp. cream of tartar 1/2 tsp.baking soda 1/2 tsp. salt 1 oz. caster sugar (granulated sugar) 1 large egg 8 fl. oz.milk 1 Tbsp.oil ing tomatoes, oil and about 1/2 cup of the cheese mixture until tomatoes are very smoothly pureed; scrape puree back into bowl with cheese mixture and beat to blend. Cover bowl and chill for about 20 minutes, or until firm enough to shape. Mound cheese on a platter. If made ahead, cover with and inverted bowl (don't let it touch the cheese) and chill up to 3 days; serve at room temperature. Arrange reserved tomato strips and basil leaves around torta. Sunset suggests spreading cheese on _ toast (they recommend toasted pita bread triangles) and topping with a basil leaf and a tomato strip Additional Notes (if any): Recipe From: Sunset Magazine ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ Duck With AlmondsB PoultryC 800 g/one and three quarter lb fish fillets, 100 g/4 oz mushrooms (fried and chopped), 100 g/4 oz preserved red peppers, 100 g/4 oz cooked green peas, 2 pkts gelatine powder, 100 ml/ 2 and half fl oz oil, juice of half lemon, 1 tablespoon salt, mayonnaise ushed basil leaves 1 teaspoon oregano 1/2 teaspoon marjoram 1/2 teaspoon red pepper 1/4 teaspoon pepper 2 15-ounce containers ricotta cheese 1 egg, beaten 1/3 cup chopped fresh parsley 4 cups shredded mozzarella 1 cup grat ed Parmesan cheese Method: In a large pan, combine sausage, onion, and garlic. Cook until sausage is no longer pink, stirring occasionally; drain. Stir in rest of ingredients UP THROUGH PEPPER. Bring to a boil; reduce heat and simmer 20 minutes. In a medium bowl blend ricotta, egg, and parsley. Layer as follows: sauce, 3 noodles, 1/3 sauce, 1/2 ricotta, 1/2 mozzarella, 1/3 Parmesan, 3 noodles, 1/3 sauce, 1/2 ricotta, 1/2 mozzarella, 1/3 Parmesan, 3 noodles, 1/3 sauce, 1/3 Parmesan 2 lb Ground Beef (The leaner the better) 1 15oz Can Kidney Beans 1 15oz can Black Turtle Beans (Progresso makes good ones) 1 8oz can tomato sauce 1 large Yellow Onion (Chopped) 5-6 cloves of garlic (or about 2 teaspoons of garlic in oil) Enough Olive oil to saute the onions,garlic and jalapenos 12 Large Jalapeno peppers (Take the seeds out before using) 1 tblsp Paprika 1 tblsp Cumin 1 tblsp Garlic Powder 1 tblsp Oregano 1 tsp Cayenne 1/2 tsp Black Pepper Salt to taste Add salt and pepper to taste.Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick andbubbly. Stir occasionally. Additional Notes: Recipe From: Fred Drexel (1981 WINNING RECIPE) ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ------------------------------------ ------------- This re Dynamite Chili With BeansB StewsC 2 C water 1/2 C dried pinto beans, soaked overnight then drained 1 T oil or bacon drippings 1 onion, sliced 1/2 green bell pepper, cored, seeded and chopped 1 garlic clove, minced 2/3 lb boneless pork, cut into 1/2" cubes 1/3 lb beef stew meat, cut into 1/2" cubes for 30-35 minutes at 350 , then cool. Knife split layers in half crosswise, making 14 thin layers. Whipped cream filling: Whip 1 1/2 C. Whipping cream until very stiff in a chilled bowl. When stiff, add 1 t. vanilla extract, and 4 T. Sugar. Spread filling between layers. Milk chocolate icing: In a pot over boiling water, melt 4 T. Shortening and 6 T. Cocoa. Pour in 5 T of scalding hot milk over 2 C. of sifted powdered sugar and 1/4 t. salt. Stir until dissolved. Stir in 1 t. vanil #la and hot cocoa mixture. Beat until thick. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ Easy Dim Sum Pork BunsB PorkC Roast pork: 1/4 cup firmly packed brown sugar 1/4 cup ketchup 2 tablespoons soy sauce 2 tablespoons hoisin sauce 1 tablespoon dry sherry 1 garlic clove, minced 1-1/2 pounds pork steaks (1/2-inch thick) Sauce: 1 tablespoon cornstarch 1 tablespoon dry sherry 01 C (moderately packed) sun-dried tomatoes (if oil-packed, drain and reserve the oil) 2 cloves garlic, peeled 2 tsp drained capers 1 Tbl coarsely chopped fresh basil (or 1 1/2 tsp dried) 1 1/2 Tbl olive oil (use reserved oil from oil-packed tomatoes, if you used them) 1 Tbl red wine vinegar. e was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ k in fresh cold water for another 20 minutes. Drain. Pat dry with paper towels. Deep fry until brown and done inside (8-10 minutes). Drain. Sprinkle with salt to taste. Keep warm (250 degrees) while preparing the fish. Cut the fish into serving size pieces. Pat dry with paper towels. Sprinkle with salt and pepper. Dip in the first measure of flour. Mix the egg, milk and the second measure of flour together in a shallow dish. Dip the floured fish into this batter. Deep fry until done (about 3 minutes). Drain. Serve hot along t and fresh ground black pepper to taste 2 T prepared tortilla flour or masa harina, mixed with water to form a paste (optional) Method: Combine water and beans in medium saucepan and bring to boil over medium high heat.Reduce heat and simmer until tender, about 1 hour.Heat oil in large skillet over med-high heat. Add onion, green pepper, and garlic. Saute until tender. Transfer to Dutch Oven and set aside.Add pork and beef to same skillet. Brown well. Stir into vegetables in Dutch Oven. Add beans and their liquid along with tomatoes and seasonings.Mix well, cover and simmer 1 hour.Add wine and cook, uncovered, 30 minutes.Season with salt and pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Easy Tea BiscuitsB Breads & MuffinsC ManyDQ2 c All purpose flour 3ts Baking powder 3/4 ts Salt 6 tb Shortening 1 c Milk of the pork mixture in the center and gather up the edges, pinch and twist to seal. Place seam side down on an ungreased cookie sheet. In a small bowl, beat the glaze ingredients until blended; brush over buns. Bake at 375 until golden brown. 8 sandwiches. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ -----------------------------E ------------- cool. Finely chop the meat. In a small bowl, combine cornstarch and sherry. Blend well. Heat the oil in a wok and stir-fry onion and water chestnuts until the onion begins to brown. Add soy and hoisin; stir to coat. Add the chicken broth and stir in the cornstarch mixture. Cook and stir until thickened. Remove from heat; stir in pork. Separate the dough into 8 biscuits. Press or roll each into a 5-inch circle on a lightly floured surfance. Place about 1/3 cup 2 cakes of tofu, frozen overnight and thawed 1/2 c. water or vegetable stock 1 tsp. cornstarch 1/2 c. cornmeal or cornstarch Marinade: 1/3 c. soy sauce 1/4 c. rice vinegar 1 T. finely grated gingerroot 2 cloves garlic, minced or pressed dash cayenne Sauce: 3 T. soy sauce 1/4 c. dry sherry 2 tsp. rice vinegar 2 tsp. honey or brown sugar Vegetables: 3 T. oil 3 cloves garlic, minced or pressed 1 c. thinly sliced onion 6 c. mix of coarsely chopped pak choi, chard, kale, nappa cabbage B or 9 c. chopped spinach bowls. Note: ----- As this dish is eaten with the fingers, place finger bowls of cold water on the table. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ -------------------------------------- This recipe was created using Computer Cuisine from Inaka Software. Egg NogB BeveragesC 2Dj4 eggs 2 t. vanilla extract 1/4 cup superfine sugar 1 quart milk 1 whole nutmeg (used bottled if desired) .In a large bowl, whisk together the eggs with the vanilla extract, sugar and 1 cup of the milk until the sugar is dissolved and the mixture is well blended. Add the rest of the milk, whisking constantly. Grate some nutmeg onto each cup of eggnog as it is served. (Or sprinkle nutmeg from the bottle) Recipe: Easy Tea Biscuits Ingredients: 2 c All purpose flour 3ts Baking powder 3/4 ts Salt 6 tb Shortening 1 c Milk Method: Preheat oven to 400F. Combine flour, baking powder, and salt in a bowl. Cut in shortening using a pastry blender, 2 knives or a fork until mixture is crumbly. Add milk. Stir with fork just enough to moisten dry ingredients. Drop dough from a Tablespoon onto ungreased baking sheet. Bake for 10-12 minutes til lightly browned. Additional Notes (if any): ReciB pe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ a Software: http://www.tdl.com/~inaka/inakasoft/ Egg Salad SandwichesB AppetizersC Recipe: Egg Rolls Ingredients: 1 lb. chinese cabbage (Napa) 2 stalks celery 1/2 lb. cooked shrimp 1/2 lb. cooked pork or chicken livers 10 water chestnuts 1/3 cup bamboo shoots 1 tsp. salt 1 tsp. sugar Liberal dash pepper 1/2 tsp. light soy sauce 1/4 tsp. sesame oil 1 beaten egg 10 egg roll skins 3 cups oil Method: PREPARATION: Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside to drain further. Parboil shrimp and fry or ba ke pork. Mince both. Shred water chestnuts and bamboo shoots. Mix all ingredients but egg together. Beat egg. Wrap filling in egg roll skins and seal with egg. COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain. (At this point restaurants refrigerate them and finish the cooking process as needed.) When cool, drop again into hot oil and fry until golden brown. Makes 10. The two-stage deep frying method is actually a professional Chinese chefs' secret. It assures that the inside will be moist and not overcooked (as anything overcooked becomes dry) and the outside will be crisp. Additional Notes (if any): Recipe From: Beverly Lee ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ o drain further. Parboil shrimp and fry or ba ke pork. Mince both. Shred water chestnuts and bamboo shoots. Mix all ingredients but egg together. Beat egg. Wrap filling in egg roll skins and seal with egg. COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain. (At this point restaurants refrigerate them and finish the cooking process as needed.) When cool, drop again into hot oil and fry until golden brown. Makes 10. The two-stage deep Recipe: Egg Salad Sandwiches Ingredients: 4 hard-boiled large eggs, peeled and chopped 2 tablespoons mayonnaise 2 tablespoons sour cream 2 tablespoons minced fresh herbs such as parsley, chives, and/or tarragon 1 scallion, minced 2 teaspoons fresh lemon juice, or to taste 1 teaspoon Dijon mustard a pinch freshly grated lemon zest 8 slices whole-grain bread Method: In a bowl stir together all ingredients except bread with salt and pepper to taste until combined well. Make 4 sandwiches, " pressing bread slices together gently. Additional Notes (if any): Recipe From: Gourmet May 1994 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ Engadine Barley SoupB SoupsC 8 oz Ham or smoked tongue 8 oz Stewing beef 5 1/2 oz Barley 2 oz Haricot beans 8 oz Diced potatoes 1 Small cabbage 3 T Cream 1 oz Flour English CrumpetsB Breads & MuffinsC 4 oz All-purpose flour 4 oz Bread flour 2 t Salt 1/4 oz Fresh yeast 1 t Sugar 1/2 pt Warm milk and water 1 T Vegetable oil 1/2 t Bicarbonate of soda 1/4 pt Warm water Recipe: Engadine Barley Soup Ingredients: 8 oz Ham or smoked tongue 8 oz Stewing beef 5 1/2 oz Barley 2 oz Haricot beans 8 oz Diced potatoes 1 Small cabbage 3 T Cream 1 oz Flour Method: Bring ham, beef, barley and beans to boil in about 30 fl oz water, and allow to simmer for about 2 hours. Add shredded cabbage and potatoes (other vegetables such as carrots and celery can be added if desired). After a further hour's cooking, thicken soup with cream previously blended with the flour, bring to the boil once more, and serve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ w.tdl.com/~inaka/inakasoft/ English KetchupB PreservesC Cook gently for 7 - 10 minutes, or until the surface sets and is full of tiny bubbles. Using an oven glove for protection, lift off the ring, and if the base of the crumpet is pale gold, flip it over and cook for another 3 minutes until the other side i just colored. If the crumpet batter is set but sticks slightly in the ring, push it out gently with the back of a wooden spoon. Wipe, grease and heat the rings for each batch of crumpets. If serving immediately, wrap the crumpets in a cloth and keep warm between batches. Butter generously and serve at once. If reheating, toast the crumpets under the grill, cooking the smooth surface first and then the top so that the butter will melt into the holes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ o each ring. 13 cups water 1/2 cup dry white wine 1 teaspoon fennel seeds, coarsely chopped 1 bay leaf 2 4-ounce 1-inch-thick salmon fillets 1 cup chopped peeled seeded cucumber 1/2 cup chopped fennel 1/2 cup chopped green onion 1/3 cup chopped radish 1 1/2 tablespoons light sour cream 1 tablespoon Dijon mustard ly add the olive oil, while whisking until smooth and medium thick. Boil the vermicelli and drain. Cool under water and toss with sauce. Add fresh vegetables if desired. AdditionB al Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ out clean. Cool in a pan on rack. Frost with cola icing. Cut into squares to serve. Icing: In saucepan over low heat, stir in margarine, cola, cocoa until melted. Remove from heat. With a whisk or fork, beat in sugar until smooth. Stir in pecans (op English Muffin BreadB Breads & MuffinsC ManyDz2 pkgs yeast 6 cups flour (5 for microwave) 1 Tbsp sugar 2 tsp salt 2 cups milk 1/4 tsp baking soda 1/2 cup water cornmeal pCombine 3 cups flour, yeast, sugar, salt, and soda. Heat liquids until very warm (120-130 F). Add to dry mixture; beat well. Stir in rest of flour to make a stiff batter. Spoon into 2 loaf pans that have been greased and sprinkled with cornmeal. Cover; let rise in warm place for 45 minutess. Bake at 400 F for 25 minutes. Remove from pans immediately and cool. British set hte crock in a pan of water. Cook over low heat for three hours. Strain the mushrooms through a sieve into a pot and add the remaining ingredients to the juice -- the proportions given for 5 cups of mushroomliquid then strain it through a jelly bag.. Keeping the pot covered boil together over low heat until the liquid is reduced by half Bottle the ketchup and cover. Process. Makes about 2 1/2 pints (1 1/4 liter). Additional Notes (if any): Recipe From: inaka@tdl.com ----------C -------------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ English MuffinsB Breads & MuffinsC 4Dt1 lb All-purpose or bread flour 1 t Salt 1 1/2 T Dry yeast 1 t Sugar 8 fl Warm milk and water 2 oz Butter, melted Sift the flour and salt into a bowl and leave in a warm place. Dissolve the yeast and sugar in 1/4 pt of the warm milk and water. Leave to froth then mix in the fat. Stir all the liquid into the warm flour and beat well until smooth and elastic. Cover and prove in a warm place for 5 minutes or until doubled in bulk. Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape. Round up the dough, roll into a thick sausage sh Fish N' Chips B FishC Fish: 1/3 Cup Flour 1 lb Fish Fillets Vinegar to taste 1/4 tsp Salt 1/8 tsp Pepper 1/4 Cup Flour 1 Egg, Slightly Beaten 1/3 Cup Whole Milk Thaw the fish if frozen. Prepare the "Chips" first: Peel the potatoes. Cut into 5/8"-3/4" thick strips. Soak in cold water for 10 minutes. Drain. Soak in fresh cold water for another 20 minutes. Drain. Pat dry with paper towels. Deep fry until brown and done inside (8-10 minutes). Drain. Sprinkle with salt to taste. Keep warm (250 degrees) while preparing the fish. Cut the fish into serving size pieces. Pat dry with paper towels. Sprinkle with salt and pepper. Dip in the first measure of f From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ into 8 to 10 portions, each about 1 1/2~ 1 3/4 inch thick. Shape each one into a round with straight sides. Put onto a greased baking sheet. Cover (I use greased plastic wrap) and put in a warm place to prove for 30-40 minutes or until springy to the touch. Leave room for expansion and be careful not to over-prove, as the muffins will get flabby and lose their shape. Warm and grease the bakestone lightly. Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8-10 minutes until pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep warm if cooking in batches. To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter. Additional Notes: Recipe From: ina Recipe: Fish N' Chips Ingredients: Fish: 1/3 Cup Flour 1 lb Fish Fillets Vinegar to taste 1/4 tsp Salt 1/8 tsp Pepper 1/4 Cup Flour 1 Egg, Slightly Beaten 1/3 Cup Whole Milk Chips: 2 Medium Potatoes Water Salt to taste Method: Thaw the fish if frozen. Prepare the "Chips" first: Peel the potatoes. Cut into 5/8"-3/4" thick strips. Soak in cold water for 10 minutes. Drain. Soak in fresh cold water for another 20 minutes. Drain. Pat dry with paper towels. Deep fry until brown and done inside (8-10 minutes). Drain. Sprinkle with salt to taste. Keep warm (250 degrees) while preparing the fish. Cut the fish into serving size pieces. Pat dry with paper towels. Sprinkle with salt and pepper. Dip in the first measure of flour. Mix the egg, milk and the second measure of flour together in a shallow dish. Dip the floured fish into this batter. Deep fry until done (about 3 minutes). Drain. Serve hot along *with the chips and vinegar to sprinkle as desired. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Thaw the fish if frozen. Prepare the "Chips" first: Peel the potatoes. Cut into 5/8"-3/4" thick strips. Soak in cold water for 10 minutes. Drain. Soak in fresh cold water for another 20 minutes. Drain. Pat dry with paper towels. Deep fry until brown and done inside (8-10 minutes). Drain. Sprinkle with salt to taste. Keep warm (250 degrees) while preparing the fish. Cut the fish into serving size pieces. Pat dry with paper towels. Sprinkle with salt and pepper. Dip in the first measure of flour. Mix the egg, milk and the second measure of flour together in a shallow dish. Dip the floured fish into this batter. Deep fry until done (about 3 minutes). Drain. Serve hot along Essence of Sun-Dried TomatoesB SaucesC Recipe: Escade Con Crema Ingredients: 6 fresh mild green chilies (roasted and peeled) 3 tablespoons butter (room temp) 3 tablespoons all-purpose flour 2 cups sour cream 1 cup Half & Half 1 clove garlic (minced) Salt and pepper (white pepper is best) 3 pounds fish fillets (floured) 3/4 stick butter 6 large mushrooms (sliced) 1 cup monterey jack cheese (shredded) 1 cup cheddar cheese (shredded) Method: Combine 3 tablespoons each of butter and flour in small bowl and blend to smooth paste. Whisk sour cream and Half & Half in heavy medium size saucepan.Stir in garlic, salt and pepper. Place over medium heat and bring to a boil. Whisk in butter mixture, 1 tablespoon at a time. Reduce heat to low and let mixture simmer for 15 minutes. Saute fish in butter, dredged in flour. Saute until half cooked, about 2 minutes per side. Remove from heat. Preheat oven to 350 degrees. Arrange fillets in baking dish. Melt1 tablespoon butter, add chilies and mushrooms. Cook 5 minutes. Spoon mushroom mixture over top. Top with sour cream mixture. Sprinkle with shredded cheese. Bake until cheese is melted and fish is cooked, about 10 minutes. Do not overcook. Serve immediately. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ll bowl and blend to smooth paste. Whisk sour cream and Half & Half in heavy medium size saucepan.Stir in garlic, salt and pepper. Place over medium heat and bring to a boil. Whisk in butter mixture, 1 tablespoon at a time. Reduce heat to low and let mixture simmer for 15 minutes. Saute fish in butter, dredged in flour. Saute until half cooked, about 2 minutes per side. Remove from heat. Preheat oven to 350 degrees. Arrange fillets in baking dish. Melt1 tablespoon butter, add chilies and mushrooms. Cook 5 Fabulous Hot Fudge SauceB SaucesC 2Dz3/4 cup soft brown sugar 1/2 cup unsweetened cocoa 1 tblsp cornstarch 1/2 cup plus 3 tblsp boiling water 1 tsp vanilla and vinegar and pulse food processor just until mixture is combined. Place in covered jar and store in refrigerator. Will keep indefinitely. Let it come to room temperature before using. She suggests the following uses for this: Sandwich spread Add to tomato-based pasta sauce Mix together with pesto and toss with fetuccini or other pasta Spread on crackers, or raw zucchini sliced into rounds Mock pizza, with English muffins and cheese. Additional Notes (if any): Recipe From: Julia ChC ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ aA Fajitas IB PoultryC ACUware. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ed cocoa 1 tblsp cornstarch 1/2 cup plus 3 tblsp boiling water 1 tsp vanilla Method: Place the first 3 ingredients into a 4 cup pyrex measuring cup (or tall sided microwave safe container). Whisk the dry ingredients together until thoroughly mixed and no trace of lumps exists. Add 1/2 cup + 3 tablespoons boiling water to the dry ingredients and whisk until smooth. Microwave on HIGH for 4 minut es or until quite thick ,stirring midway. Keep a careful watch on it.It should not overflow but it will boil up quite a lot. Remove from microwave and stir in vanilla.Serve. This sauce refrigerates to an even thicker consistency for use as a cold chocolate sauce or as a dip for sliced fruit and can be reheated to serve hot again. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. Fajitas IIB BeefC 3 lb skirt steak 2 large yellow onions 2 Tbsp vegetable oil 16 flour or whole-wheat tortillas 2 cups grated cheese 3 cups guacamole Recipe: Fajitas I Ingredients: 2 Tablespoons oil 1 1/2 lbs boneless, skinless chicken breasts and thighs cut in thin slices 1 large onion, cut in slivers from pole to pole 1 green bell pepper, cut in slivers pole to pole 1 red bell pepper, cut (you guess it) in slivers pole to pole 4 cloves garlic, finely chopped 2 Tablespoons chili powder 3 teaspoons ground cumin 1 teaspoon black pepper ground red pepper (to taste) salt (to taste) flour tortillas Method: In a large wok, warm the oil. Cook the chicken slices until done, stir regularly. Add everything except tortillas. Mix well. Cook covered. Stir every few minutes. It's done when the peppers are tender and the vegetables are starting to get browned in spots. Serve with warmed flour tortillas. (I warm them individually in the microwave for 20 secs.) Additional toppings for the fajitas can include salsa, sour cream, avacados, and tomatos. To me cheese is a sacrilege; but, to each his own. If tortillas are not h andy, use pita halves. They work great. Additional Notes (if any): My grocer carries "fajita tortillas". These are smaller and thicker than ones I would use for burritos. Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ red pepper (to taste) salt (to taste) flour tortillas Method: In a large wok, warm the oil. Cook the chicken slices until done, stir regularly. Add everything except tortillas. Mix well. Cook covered. Stir every few minutes. It's done when the peppers are tender and the vegetables are starting to get browned in spots. Serve with warmed flour tortillas. (I warm them individually in the microwave for 20 secs.) Additional toppings for the fajitas can include salsa, sour cream, avacados, and tomatos. To me cheese is a sacrilege; but, to each his own. If tortillas are not h e skirt Steak. This requires a very sharp knife. Add meat to marinade and marinate for at least 4 hours, preferably overnight. Keep it in the refrigerator if you marinate overnight. Make the pico de gallo: combine all of the ingredients in a small serving bowl. Slice the yellow onions into 1/4-inch slices, and cut each slice into a semicircle. Grill the meat until it is cooked slightly less than the way you like it. Meanwhile, saute' the onions in the oil until they are soft. Use a larg e frying pan that will have enough room for the meat later. After removing the meat from the grill, slice it into strips that are cut across the grain. The strips should be 3-4 inches long and 1/4 inch thick. Add the strips to the onions in the pan, and fry for another minute or two. Place on the table the pan full of meat, the bowl of pico de gallo, a basket with the tortillas, a bowl with the guacamole, and a bowl with the grated cheese. You may wish to provide picante sauce in additio Each person makes their own fajita by taking a tortilla, spooning some of the meat onto it, then adding their choice of each of the other ingredients in whatever combination they want. Additional Notes (if any): Skirt Steak is flank steak Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ey are soft. Use a larg e frying pan that will have enough room for the meat later. After removing the meat from the grill, slice it into strips that are cut across the grain. The strips should be 3-4 inches long and 1/4 inch thick. Add the strips to the onions in the pan, and fry for another minute or two. Place on the table the pan full of meat, the bowl of pico de gallo, a basket with the tortillas, a bowl with the guacamole, and a bowl with the grated cheese. You may wish to provide picante sauce in additio FelafelB BeansC 2 cups cooked chickpeas 1 beaten egg 3 cloves garlic, crushed 1/4 cup finely minced celery 1/4 cup finely minced scallions 1/2 teaspoon ground cumin 1/4 teaspoon turmeric 1 1/2 tablespoons flour 1/8 teaspoon cayenne pepper dash of pepper 3/4 teaspoon salt 'Put all ingredients in food processor. Chill well. With floured hands, make the batter into one dozen patties. Dust each lightly with flour. Heat a 2-inch pool of oil in a heavy skillet to 365 degrees. Deep fry felafel until golden brown and serve in pitas with sauce, lettuce, and tomatoes. Festive LasagneB PastaC 9 cooked lasagna noodles 2 pounds bulk Italian sausage 1 medium onion, chopped 2 cloves garlic, minced 1 28-ounce can whole tomatoes, cut up (undrained) 1 12-ounce can tomato paste 1 teaspoon sugar 1 teaspoon salt 1 1/2 teaspoons crushed basil leaves `2 ounces unsweetened chocolate, chopped 1/2 cup seedless raspberry jam 1 stick (1/2 cup) unsalted butter, softened 1/2 cup granulated sugar 2 large eggs 2/3 cup all-purpose flour 1/2 teasp double-acting baking powder 1/4 teasp salt 2 teasps raspberry brandy or 1 teaspoon vanilla 1 ounce bittersweet chocolate, chopped (optional) confectioners' sugar stirring occasionally. Remove from heat; stir in sugar and salt gradually, mixing until well combined. (Mixture will be thick and dr y). Gradually stir in cream and vanilla. Return to heat. Cook over low heat until sugar is dissolved, about 5 minutes. Cool. Stir in whipped cream and candy. Refrigerate; serve cold over ice cream. (Makes about 3 cups) Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ --------------------- Feta Cumin Corn BreadB Breads & MuffinsC 1 1/2 cups yellow cornmeal 1 cup flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 teaspoon cumin 1 8-ounce package feta, crumbled 1 cup thinly sliced scallions ed Parmesan cheese Method: In a large pan, combine sausage, onion, and garlic. Cook until sausage is no longer pink, stirring occasionally; drain. Stir in rest of ingredients UP THROUGH PEPPER. Bring to a boil; reduce heat and simmer 20 minutes. In a medium bowl blend ricotta, egg, and parsley. Layer as follows: sauce, 3 noodles, 1/3 sauce, 1/2 ricotta, 1/2 mozzarella, 1/3 Parmesan, 3 noodles, 1/3 sauce, 1/2 ricotta, 1/2 mozzarella, 1/3 Parmesan, 3 noodles, 1/3 sauce, 1/3 Parmesan #ke one hour in a preheated 375 degree oven. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ . Layer as follows: sauce, 3 noodles, 1/3 sauce, 1/2 ricotta, 1/2 mozzarella, 1/3 Parmesan, 3 noodles, 1/3 sauce, 1/2 ricotta, 1/2 mozzarella, 1/3 Parmesan, 3 noodles, 1/3 sauce, 1/3 Parmesan Feta Salad DressingB SaladsC ManyDm6 T. Red wine vinegar 1 T. dried whole oregano 1/2 t dijon mustard Fresh minced garlic 6 T. Virgin olive oil Recipe: Feta Cumin Corn Bread Ingredients: 1 1/2 cups yellow cornmeal 1 cup flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 teaspoon cumin 1 8-ounce package feta, crumbled 1 cup thinly sliced scallions 2 eggs 1 cup milk 2 tablespoons sugar 1/4 cup olive oil Method: Preheat oven to 350. In a large bowl mix the cornmeal, flour, baking powder, baking soda, salt and cumin. Add the feta and scallion and toss well. In a separate bowl, whisk eggs, milk, sugar an d oil. Add the milk mixture to the cornmeal mixture and stir until it is just combined. Pour batter into a greased 8-inch square pan and bake 45-50 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Software: http://www.tdl.com/~inaka/inakasoft/ kA!Fettuccine With Lamb & PistachiosB LambC 3 cloves garlic, minced 1 small onion, finely chopped 1/4 cup olive oil 1 lb lamb shoulder or other lean cut, cubbed and sliced into thin strips 1.5 tsp fresh rosemary, finely chopped 1/4 tsp ground nutmeg 1 tsp salt Fettucine AlfredoB PastaC Basic egg pasta dough 1/4 c Butter 1 c Whipping cream White pepper 1/4 c Fresh grated Parmesan cheese Additional Parmesan cheese Prepare noodles using Basic Egg Pasta Dough (made with 2-1/4 cup all-purpose flour) Melt butter in a large skillet. When butter foams, add cream. Simmer over medium heat about 2 minutes until slightly thickened. Season with salt and white pepper. Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add noodles. Bring water back to a boil and cook noodles uncovered until tender, but firm to bite. Drain noodles and place in skillet with cream. Add 1/4B cup Parmesan cheese. Toss noodles and sauce over medium heat until sauce coats noodles, 20 to 30 seconds. Serve immediately with additional Parmesan cheese ItalianL .0353N 56.6P 453.59R .45359T Fettucine with Lemon CreamB PastaC 2Dp1 lb fresh fettucine 1 cup of heavy cream shredded rind of 2 lemons 1/3 cup Parmagianno Reggiano 1/2 cup Fontina ^Cook the fettucine al dente. Reduce the heavy cream until lightly thickened and add the shredded lemon rind. Melt in the two cheeses. Toss in the pasta along with a lump of softened sweet butter. Add 2 tb of red pepper vodka. Toss quickly in the pan and serve. Adding a spoonful of good caviar to the top of each portion makes this dish very special. Italian`q1 lb fresh fettucine 1 cup of heavy cream shredded rind of 2 lemons 1/3 cup Parmagianno Reggiano 1/2 cup Fontina 1228c inaka@tdl.comd 25 mins.e 10 mins.f Highg Mediumm water. Bring water to a boil. Add noodles. Bring water back to a boil and cook noodles uncovered until tender, but firm to bite. Drain noodles and place in skillet with cream. Add 1/4 cup Parmesan cheese. Toss noodles and sauce over medium heat until sauce coats noodles, 20 to 30 seconds. Serve immediately with additional Parmesan cheese Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine fCcrom Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ Recipe: Fettucine with Lemon Cream Ingredients: 1 lb fresh fettucine 1 cup of heavy cream shredded rind of 2 lemons 1/3 cup Parmagianno Reggiano 1/2 cup Fontina Method: Cook the fettucine al dente. Reduce the heavy cream until lightly thickened and add the shredded lemon rind. Melt in the two cheeses. Toss in the pasta along with a lump of softened sweet butter. Add 2 tb of red pepper vodka. Toss quickly in the pan and serve. Adding a spoonful of good caviar to the top of each portion makes this dish very special. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Filled Fish FilletsB FishC 800 g/one and three quarter lb fish fillets, 100 g/4 oz mushrooms (fried and chopped), 100 g/4 oz preserved red peppers, 100 g/4 oz cooked green peas, 2 pkts gelatine powder, 100 ml/ 2 and half fl oz oil, juice of half lemon, 1 tablespoon salt, mayonnaise tes or refrigerate up to 2 hours. Prepare barbecue (medium-high heat) or preheat broiler. Thread 4 shrimp on each of 4 skewers. Grill or broil just until cooked through, about 3 minutes per side. Sprinkle shrimp with chopped cilantro. Garnish with lemon or lime and serve immediately. Additional Notes (if any): Recipe From: Bon App October 1995 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inaC2kasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ Finnish Rye BreadB Breads & MuffinsC ManyD 1 1/2 cups buttermilk 2 tablespoons unsalted butter 1 tablespoon salt 1 package dry yeast 1/2 cup warm water 1 tablespoon sugar 2 cups rye flour 3 1/2 to 4 cups bread flour r the other. Coat with oil and lay one fillet on each piece. Salt the fillets and sprinkle a teaspoon of gelatine and a little lemon juice over each one. Mix together the mushrooms, peppers ans peas and share over each fillet. Sprinkle again with a teaspoon of gelatine powder and cover with theremaining fillets. Wrap the fillets tightly and fold in the edge of the foil. Seal well. Put the rools into boiling salted water, boil for 20-30 minutes. Lift the fish out of the water and leave to c ool. Chill for 2 to 3 hours so that the gelatine can set well. Remove the foil and slice the fish. Arrange on a serving dish and decorate with mayonnaise. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ ---------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 3 1/2 to 4 cups bread flour Method: Heat buttermilk to lukewarm. Stir in the butter and salt. Set aside to cool. Dissolve yeast in the warm water with the sugar. Let stand for 5 minutes until the yeast bubbles. Stir the yeast mixture into the cooled liquid. Add the rye flour and beat until smooth. Add the bread flour a cup at a time, stirring after each addition. Knead dough until smooth. Put in a greased bowl, cover and let rise until double - about 2 hours. Punch down the dough and divide into 2 parts. Form each into a round loaf and place loaves into lightly greased 8-inch cake pans or on a large greased baking sheet. Cover and let rise until almost doubled in size about 1.2 hour. Bake 30 minutes at 375. Additional Notes: Recipe From: inaka@tdl.com ----------------------- Fish TomatoB FishC 1 1/2 pounds fillets of fish 1 chopped tomato 1 tablespoon lemon juice 1 tablespoon chopped sauteed onion 1/8 teaspoon basil 1/4 cup water 1/4 teaspoon dill weed 3 tablespoons butter 2 teaspoons oil 2 cups cooked rice dill weed 1/4 teaspoon Johnny's season salt Assembly: 1 egg, beaten green olive slice for eye 1 lemon parsley Method: Pastry: Toss flour with spoon and lightly measure leveling off each cup. Combine flour and salt in large bowl. With pastry blender cut in shortening to size of small peas. Add cold water, tossing with a fork until pastry clings together. Press firmly into a ball and divide in half. Filling: In 2 qt. saucepan, melt margarine and saute onion until clear. Add rice, st irring to coat. Add 11/2 cup water, cover and steam over low heat until tender, about 20 minutes. Stir in parsley, cool, cover and chill. Remove backbone and skin from canned salmon and break into large flakes. Sauce: Make a roux with margarine and flour. Stir in liquid and cook over medium heat stirring constantly until thickened. Stir in dill weed, season salt and shrimp. Cool. To assemble: Draw a fish shape on light cardboard to fit diagonally on a large baking sheet. Roll out pastry an d cut out fish shape. Place on sheet. Spread rice mixture over pastry within 1" of edge. Arrange fish over rice. Spoon sauce over salmon. Roll out remaining pastry to cover and gently place over fish. Moisten edge with ice water and press top crust to seal. Cut excess pastry from around edge. Create fish scales by pressing with fork. Using a knife, cut in slit for mouth and x for eye. With scissors, make rows of snips 1" apart along back toward tail. Brush with beaten egg. Bake at 425 for 15 minutes, then at 375 for 40-45 minutes until golden brown. Slide off end of tray onto serving platter. (May need to cool slightly to firm crust before moving.) Garnish with lemon slice twists and parsley and place green olive slice for eye Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Five Spice Crispy DuckB PoultryC 1 duck Steam duck to get rid of fat. Rub duck with marinade, inside and out. Add a little 5 spice inside. Bake at 375 30 minutes. one hour. Recipe: Fish Tomato Ingredients: 1 1/2 pounds fillets of fish 1 chopped tomato 1 tablespoon lemon juice 1 tablespoon chopped sauteed onion 1/8 teaspoon basil 1/4 cup water 1/4 teaspoon dill weed 3 tablespoons butter 2 teaspoons oil 2 cups cooked rice Method: Preheat oven to broil. In an iron skillet, melt butter and saute fish fillets for 5 to 10 minutes until fish is firm. Remove from heat. In a bowl, combine tomato, lemon juice, onion, basil and dill. Mound about 2 tablespo tons of vegetable mixture onto each fillet, sprinkle with oil, and broil until golden brown, 2 to 3 minutes. Serve with rice. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ Flat Sausage (Bastirma)B SausageC &1 pound ground beef 1 pound ground lamb 2 teaspoons salt 1 teaspoon Middle Eastern spice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 4 cloves garlic, minced or pressed 1 pair of knee high stockings with the foot section cut off and knotted (use any other stuffing median if desired) Fluffy BiscuitsB Breads & MuffinsC 2 cups flour 1/2 tsp. salt 1 tsp. sugar 1/4 tsp. baking soda 1 Tbsp. baking powder 5 Tbsp. shortening(I use 1/2 vegetable shortening(solid) & 1/2 butter) 1 cup buttermilk Recipe: Flat Sausage (Bastirma) Ingredients: 1 pound ground beef 1 pound ground lamb 2 teaspoons salt 1 teaspoon Middle Eastern spice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 4 cloves garlic, minced or pressed 1 pair of knee high stockings with the foot section cut off and knotted (use any other stuffing median if desired) Method: Mix all ingredients (except stockings) very well. Kneed mixture until smooth. Set aside for 1 hour. Then divide into two parts to make two la rge sausages.On a flat surface, spread one stocking flat with the openings towards you. Take a hand full of meat mixture and stuff it deep into the stocking. Press well to flatten. Continue stuffing the stocking until full (leave enough stocking to tie the end off). Before you tie the end, pat and press until well pressed and flat (about 1inch thick and 3-4 inches wide). Tie the end of the stocking.Repeat the stuffing procedure for the other half of the meat. Place the two sausages on old newspaper in a well vented place. Place a flat board on top of them. Place a heavy object on top of the arrangement in order to press the sausages into form. After 24 hours, remove weight and hang the sausages to dry in a cool, well ventilated area and away from pets. After 4 days, the sausages are ready to eat. Reduce standing time in hot weather. Dry winter days are best for making this sausage. To serve: Peel back stocking to expose the amount of sausage you wish to cook. Slice sausage crosswise into1/2 inch thick slices. In a frying pan, heat slices on medium heat (do not add oil). Slightly brown both sides Add eggs to the sausages (any egg style you like) and cook until done. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ the meat. Place the two sausages on old FocacciaB Breads & MuffinsC 1 C white flour 2 tsp fresh double acting baking powder 1/2 tsp salt (1/2 tsp poultry seasoning - optional) Sift dry ingredients together 3 times. The secret to light dumplings is NEVER,NEVER take the top off the pot until they should be done - if you do, they collapse into leaden little lumps. This, of course, means that you must make a superior gravy to cook them in - not so thick it scorches, not so thin it sogs up your dumplings when you're done cooking them. http://www.tdl.D@com/~inaka/inakasoft/ ------------------------------------------ prinkle a teaspoon of sugar over the fruit. 6. Place more "soldiers" at right angles to the last lot (my methods are terrible!) , making sure you line the bowl. 7. Repeat stages 4 to 6 until you have run out of bread or filled the bowl (the two things *do* usually happen together, thank goodness) 8. Beat the two eggs in another bowl with the milk. 9. Pour the mixture over the bread, fruit and sugar and leave to sta Recipe: Focaccia Ingredients: 1/2oz (15g) fresh yeast or 1.5tsp dried yeast and a pinch of sugar 8oz (225g) strong white unbleached flour 1tsp salt 3-4tbsp (45-60ml) olive oil 1 garlic clove 2tsp dried rosemary Method: 1. Cream the fresh yeast with 3tbsp (45ml) hand-hot water. If using dried yeast, sprinkle it on to 3tbsp (45ml) hand hot water with the sugar and leave in a warm place for 15 minutes until frothy. 2. Put the flour on a clean working surface. Gently mix in the salt, the n form into a mound with a hollow in the centre. 3. Pour the yeast liquid into the hollow and carefully fold the flour over it, then add 3tbsp (45ml) olive oil Add about 4floz (100ml) hand-hot water to make a stiff but pliable dough. Knead for 10-15 minutes. 4. Put the dough in a bowl and cover with a clean tea-towel. Leave in a warm place for about 30 minutes, until doubled in size. 5. Preheat the oven to 200C/400F/Gas Mark 6. On a lightly floured surface, roll out the dough to a round about 1/4in (0.5cm) thick. 6. Brush a baking tray with some of the olive oil and place the dough on the tray. Crush the garlic, put in a bowl and add some more of the oil. Brush on to the dough and sprinkle with salt and rosemary. 7. Bake for 10 minutes, then reduce heat to 190C/375F/Gas Mark 5 and bake for a further 20 minutes. Serve hot. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine frDbom Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ fold the flour over it, then add 3tbsp (45ml) olive oil Add about 4floz (100ml) hand-hot water to make a stiff but pliable dough. Knead for 10-15 minutes. 4. Put the dough in a bowl and cover with a clean tea-towel. Leave in a warm place for about 30 minutes, until doubled in size. 5. Preheat the oven to 200C/400F/Gas Mark 6. On a lightly floured surface, roll out the dough to a round Fontina And Roast PeppersB AppetizersC 4 medium size red sweet peppers, roasted 1/4 cup red wine vinegar (or fresh squeezed lemon juice) 2 or 3 teaspoons minced garlic 2 t. dried oregano leaves 1/2 cup virgin olive oil Recipe: Focaccia Romana Ingredients: 2 packages fast-rising yeast 2 cups tepid water 2 tablespoons sugar 4 tablespoons olive oil 1/2 cup salad oil 1 teaspoon salt 5 1/2 cups white flour 3 cloves garlic, crushed 1/4 cup olive oil for topping 1 tablespoon rosemary 1 tablespoon kosher salt for topping Method: Dissolve the yeast in the tepid water. Add the sugar, olive oil, salad oil, and regular salt. Mix in 3 cups of the flour and whip until the dough begins to leave the sides of the mi xing bowl, about 10 minutes. I use my KitchenAid mixer for this whole process.Mix in the remaining flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice, right in the bowl, and punch down after each rising.Oil 2 baking sheets, each 13 inches by 18 inches, and divide the dough between the two pans. Using your fingers, press the dough out to the edges of each pan. Allow to rise for about 30 minutes and brush with the crushed garlic mixed wit bh the oil for topping. Sprinkle the rosemary and kosher salt on top. Bake at 375 degrees for about 30 minutes Additional Notes (if any): Recipe From: Jeff Smith ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ar, olive oil, salad oil, and regular salt. Mix in 3 cups of the flour and whip until the dough begins to leave the sides of the mi xing bowl, about 10 minutes. I use my KitchenAid mixer for this whole process.Mix in the remaining flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice, right in the bowl, and punch down after each rising.Oil 2 baking sheets, each 13 inches by 18 inches, and divide the dough between the two pans. Using your fingers, press the dough out to the edges of each pan. Allow to rise for about 30 minutes and brush with the crushed garlic mixed wit Fred Drexel s Winning ChiliB StewsC 3 fresh Habanero chiles, stems & seeds removed, finely chopped 1 tablespoon Caribbean-style Habanero sauce 4 chicken breasts, skin removed 6 green onions, finely chopped, including tops 3 cloves garlic, minced 2 tablespoons fresh-squeezed lime juice 2 tablespoons fresh parsley, chopped (I substituted cilantro) 1/2 teaspoon ground cloves 1/2 teaspoon freshly ground black pepper 1 egg 1 tablespoon soy sauce Flour for dredging 3 cups dry breadcrumbs Vegetable oil for frying nions and FrB ench bread. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ inaka@tdl.com ------------------------------------------ This re French BreadB Breads & MuffinsC 4DZ1 package dry yeast 1 1/4 cups warm water 3 1/4 cups bread flour 2 teaspoons salt cornmeal n the beef, pork and onions in hot Wesson oil. Add salt and pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and bubbly. Stir occasionally. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ l.com/~inaka/inakC asoft/ Fresh SalsaB SaucesC 1-3 serrano peppers 3-4 tomatillos 2-4 cloves garlic 3-5 tomatoes, fresh or canned. 1/2 cup cilantro juice from one lime or lemon Toast peppers (put them on a hot skillet, turning them as they blister, until they are evenly blistered). Remove papery outer skin of tomatillos and simmer until they turn from green to yellowish olive green (about 5 minutes). Mash or blend garlic cloves. Add the peppers and the tomatillos. Add tomatoes. Add cilantro. Add salt and lime or lemon juice to taste. Variations: add 1/2 onion. Use a blend of hot peppers (jalapanos, thai). If you remove the seeds after toasting the pepperBNs, they won't be as hot. In general, the smaller the chile, the hotter it is. Mexican` 1-3 serrano peppers 3-4 tomatillos 2-4 cloves garlic 3-5 tomatoes, fresh or canned. 1/2 cup cilantro juice from one lime or lemon Fresh Tomato Sauce With GarlicB SaucesC 4 garlic cloves, minced 3 tblsp extra-virgin olive oil 3 lb tomatoes -- peeled, seeded and chopped 1/2 tsp salt 1/2 tsp freshly ground pepper 1 tblsp chopped fresh mint leaves, or more to taste In a large skillet, place the garlic and 2 talespoons of the oil. Cook over low heat until the garlic is fragrant, about 2 minutes. Increase the heat to high and cook until the garlic is golden, about 10 seconds longer. Add the tomatoes and cook over high heat, stirring occasionally, until the sauce is thick but chunky and some tomato liquid still remains, about 10 minutes. Turn of the heat and season with the salt, pepper and mint. Italian` 4 garlic cloves, minced 3 tblsp extra-virgin olive oil 3 lb tomatoes -- peeled, seeded and chopped 1/2 tsp salt 1/2 tsp freshly ground pepper 1 tblsp chopped fresh mint leaves, or more to taste Fried Celery CabbageB VegetablesC 4DT1 lb white, or Chinese cabbage 2 tblsp oil or melted lard 1 tsp salt 2 sticks celery Wash the cabbage and shred finely. Heat the oil and fry the cabbage for 3 minutes, stirring all the time. Add the salt, mixing well. Wash the celery and cut into thin slices, add to the cabbage with 2 tblsp water; cook over a fierce heat, stirring all the time, for 2 minutes. Chinese`U1 lb white, or Chinese cabbage 2 tblsp oil or melted lard 1 tsp salt 2 sticks celery 1228c inaka@tdl.comd 10 mins.e 5 mins.f Fried Chicken GravyB SaucesC 1 1/4 cups chicken frying fat 2 small onions, halved and slivered 2 cloves garlic, peeled and finely minced 2 tablespoons all-purpose flour 2 cups defatted chicken broth (canned broth or bouillon cubes is acceptable here) Pinch of freshly ground black pepper Fried Chicken GravyB SaucesC 1 1/4 cups chicken frying fat 2 small onions, halved and slivered 2 cloves garlic, peeled and finely minced 2 tablespoons all-purpose flour 2 cups defatted chicken broth (canned broth or bouillon cubes is acceptable here) Pinch of freshly ground black pepper Recipe: Fried Celery Cabbage Ingredients: 1 lb white, or Chinese cabbage 2 tblsp oil or melted lard 1 tsp salt 2 sticks celery Method: Wash the cabbage and shred finely. Heat the oil and fry the cabbage for 3 minutes, stirring all the time. Add the salt, mixing well. Wash the celery and cut into thin slices, add to the cabbage with 2 tblsp water; cook over a fierce heat, stirring all the time, for 2 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com -------------------B ----------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Fried Eggplant Galatoire VegetablesC a 1-pound eggplant, trimmed and cut into strips, each about 3 by 3/4 by 3/4 inches 1 teaspoon salt 1/4 cup all-purpose flour for dredging vegetable oil for deep-frying 1/2 cup confectioners' sugar for dipping Recipe: Fried Chicken Gravy Ingredients: 1 1/4 cups chicken frying fat 2 small onions, halved and slivered 2 cloves garlic, peeled and finely minced 2 tablespoons all-purpose flour 2 cups defatted chicken broth (canned broth or bouillon cubes is acceptable here) Pinch of freshly ground black pepper Method: Place the chicken fat in a non-stick skillet over medium heat. Add the onion and garlic and cook for 3-4 minutes until lightly browned. Add the flour and cook for 2 minutes, stirri ng until flour becomes golden brown. Add the broth and cook for 3 minutes at a gently simmer. Serve hot with fried chicken. Makes 1 1/2 cups. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ Creoles. A frequent visitor to the restaurant, he led me through the menu and introduced me to such off-the-menu delights as fried eggplant lightly dusted with confectioners' sugar. I thoroughly enjoyed it. I've returned to Galatoire's many times since. Now when I arrive at the restaurant, I feel like a regular when my waiter, Imre, remembers me after any length of absence and brings the eggplant to the table unasked. The combination of eggplant and sugar sounds strange, but the dish is d elicious, a perfect beginning to a Creole feast and a subtle reminder of the African traditions of New Orleans cooking. The eggplant on which the dish is based may have originated in Africa, and the frying in deep oil is one of the major African culinary methods brought to this country by slave cooks. Additional Notes (if any): Recipe From: Jessica B. Harris ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/ AE<~inaka/inakasoft/ ------------------------------------------ t, trimmed and cut into strips, each about 3 by 3/4 by 3/4 inches 1 teaspoon salt 1/4 cup all-purpose flour for dredging vegetable oil for deep-frying 1/2 cup confectioners' sugar for dipping Method: In a bowl toss eggplant with salt. Cover eggplant directly with a plate and weight with a 1-pound can. Let eggplant stand 1 hour, or until it gives off most of its liquid. Rinse eggplant and drain well. Pat eggplant very dry with paper towels and in a bowl dredge in flour, shaking off excess. In a 4- to 5-quart heavy saucepan heat 1 inch oil to 375 F. on a deep-fat thermometer and fry eggplant in 3 or 4 batches, stirring gently, until golden brown. Transfer eggplant with slotted spoon to paper towels to drain. Serve eggplant hot with sugar for dipping. A few years back, 1 renewed my romance with Galatoire's restaurant. The reacquaintance was arranged by my friend Kerry Moody, who is one of New Orleans's black Fried Garlic Cured SalmonB FishC Ac1 large or two small fillets of salmon 1 tablespoon salt 1 tablespoon sugar 4 crushed garlic cloves Recipe: Fried Garlic Chicken Wings Ingredients: 2 Lbs. of Chicken (preferably Chicken wing pieces) 1 egg 1/4 cup of beer 2 Tbsp. soy sauce 3 Tbsp garlic salt 1/4 cup flour 1/4 cup cornstarch 1/2 tsp baking powder dash white pepper Method: Par boil chicken until well cooked ( This reduces the amount of fat absourbed during frying). Mix remaining ingrediants to make batter. Add chicken and toss to coat. Cover and chill 1/2 hour. Deep fry chicken in vegtable oil at 425F until golden (brown. Additional Notes (if any): Recipe From: Inspired by the Manderain House Resteraunt in Lodi, Ca. ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ Fried Green TomatoesB VegetablesC 3D;Green tomatoes salt & pepper white cornmeal bacon drippings AmSlice tomatoes into 1/4 inch slices, season with salt & pepper; Coat with cornmeal. Fry in bacon drippings... American`<Green tomatoes salt & pepper white cornmeal bacon drippings 1228c inaka@tdl.comd 10 mins.e 10 mins.f Mediumg Mediumm Recipe: Fried Green Tomatoes Ingredients: Green tomatoes salt & pepper white cornmeal bacon drippings Method: Slice tomatoes into 1/4 inch slices, season with salt & pepper; Coat with cornmeal. Fry in bacon drippings... Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.B tdl.com/~inaka/inakasoft/ salt & pepper Fried LettuceB VegetablesC 4Dj1 large lettuce 1 tblsp oil 2 cloves garlic pinch of salt 1 tsp Vesop (this is a substitute for soy sauce) Wash and trim the lettuce and shake off excess moisture. Cut into four. Heat the oil and fry the lettuce for 1 minute. Add the crushed garlic, salt and Vesop; mix well and cook for another minute Chinese`k1 large lettuce 1 tblsp oil 2 cloves garlic pinch of salt 1 tsp Vesop (this is a substitute for soy sauce) 1228c inaka@tdl.comd 15 mins.e 1 min.f ed Lettuce Ingredients: 1 large lettuce 1 tblsp oil 2 cloves garlic pinch of salt 1 tsp Vesop (this is a substitute for soy sauce) Method: Wash and trim the lettuce and shake off excess moisture. Cut into four. Heat the oil and fry the lettuce for 1 minute. Add the crushed garlic, salt and Vesop; mix well and cook for another minute Fried RiceB RiceC 4D?2 lb cooked, cold rice 2 tblsp oil 2 eggs salt and black pepper wok, saute the egg and remove from the wok. 2.Put 1 tbsp. oil into the same wok and stir-fry the ginger root and pork until the color of the meat changes. Add the sake, soy sauce and pepper and mix well. Remove from the wok. 3. Clean the wok quickly with kitchen paper and heat 2 tbsp. oil in it. Saute the bean sprouts and onions until the oil coats them equally. Add the bottom part of the Chinese chives and saute quickly. Add the pork, egg and the remaining Chinese chives and saute quickl y. Add the soy sauce, sake and a dash of salt, pepper and monosodium glutamate to taste. Stir in the sesame oil as a finishing flavor and transfer to a serving dish The rule is to fry harder vegetable pieces longer. Divide the Chinese chives into the hard bottom parts and soft top parts in advance so that both parts are equally cooked at the end. It is also important to first prepare the ingredients other than the vegetables. Don't forget to give the pork apreliminary seasoning prior to co oking it with the other ingredients. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ it. Saute the bean sprouts and onions until the oil coats them equally. Add the bottom part of the Chinese chives and saute quickly. Add the pork, egg and the remaining Chinese chives and saute quickl y. Add the soy sauce, sake and a dash of salt, pepper and monosodium glutamate to taste. Stir in the sesame oil as a finishing flavor and transfer to a serving dish The rule is to fry harder vegetable pieces longer. Divide the Chinese chives into the hard bottom parts and soft top parts in advance so that both parts are equally cooked at the end. It is also important to first prepare the ingredients other than the vegetables. Don't forget to give the pork apreliminary seasoning prior to co Fried ShellfishB SeafoodC 1 lb shellfish Dough: 12 oz flour 1 egg 2 tblsp baking powder 3 1/2 tblsp cornstarch 1 tsp salt 1 cup water flour to dust oil to fry and for the dough Recipe: Fried Rice Ingredients: 2 lb cooked, cold rice 2 tblsp oil 2 eggs salt and black pepper Method: Season the rice well with salt and black pepper. Heat the oil and fry the rice gently over medium heat for about ten minutes, or until all fat has been absorbed. Beat the eggs until smooth and pour on to the rice in a thin stream, stirring all the time. Heat gently, stirring, until the egg is evenly distributed and set. Note: This is the simplest form of fried rice, which, although Q very popular in the West, is not served in restaurants in China, and rarely in the home. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tdl.com/~inaka/inakasoft/ Fried SpinachB VegetablesC 4DY2 lb fresh spinach or 3/4 lb frozen leaf spinach 1 tblsp oil 1 tsp salt 1 tblsp soy sauce Recipe: Fried Shellfish Ingredients: 1 lb shellfish Dough: 12 oz flour 1 egg 2 tblsp baking powder 3 1/2 tblsp cornstarch 1 tsp salt 1 cup water flour to dust oil to fry and for the dough 5 oz soaked chinese mushrooms 7 oz bamboo shoots 4 oz scallions 4 cloves garlic oil for frying 4 tblsp soy sauce 3 tblsp sugar 2 tsp pepper 3 tsp salt 4 tblsp rice wine (or white wine) pinch of MSG 1/2 litre chicken broth or water 2 tblsp + 2 tsp cornstarch, stirred in 180 ml water 4 tsp sesame oil hod: Mix together flour, egg, baking powder, cornstarch and 1 cup water. Let stand 10 minutes. Add 10 tblsp oil and let stand another 20 minutes. Cut fish to pieces and dust with cornstarch. Then dip fish into dough and fry in hot oil. Turn fish very cautiously when the color starts to change. Remove fish pieces when slightly brown. Let cool 5 minutes. Now fry again in hot oil until the pieces are golden brown.Cut mushrooms and bamboo shoot in equally thick slices. Cut scallion in 1 inc h long slices. Peel and chop garlic finely. Heat pan, put a little oil in it and stir-fry vegetables. Take out of the pan. Heat 6 tablespoons oil in the pan and fry garlic for 15 seconds. Add soy sauce, sugar, pepper, salt rice wine, MSG and chicken broth. Add cornstarch water mixture. Add vegetables and fish and boil shortly. Season to taste with sesame oil. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created uDzsing Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ other 20 minutes. Cut fish to pieces and dust with cornstarch. Then dip fish into dough and fry in hot oil. Turn fish very cautiously when the color starts to change. Remove fish pieces when slightly brown. Let cool 5 minutes. Now fry again in hot oil until the pieces are golden brown.Cut mushrooms and bamboo shoot in equally thick slices. Cut scallion in 1 inc Friendship BreadB Breads & MuffinsC ALASKAN SOURDOUGH STARTER 1 package active dry yeast 2 cups warm water (105 to 115 degrees F) 2 cups sifted flour 1 tablespoon sugar poon sugar Friendship StarterB Breads & MuffinsC Recipe: Friendship Bread Ingredients: ALASKAN SOURDOUGH STARTER 1 package active dry yeast 2 cups warm water (105 to 115 degrees F) 2 cups sifted flour 1 tablespoon sugar Method: Soften yeast in warm water in large glass bowl. Stir in flour and sugar, beating until smooth. Let stand in a warm place (85 degrees F) for about 36 hours, stirring occasionally. The starter can be refrigerated immediately after preparing it. However, the time required for fermentation before it can be u sed will be about 72 hours. Stir well just before using. Pour out the amount of starter needed. Replenish remaining starter by adding 1 cup each flour and warm water, beating well. Let stand in warm place until bubbly. Place in covered jar and refrigerate for later use. Use in bread recipes in the following proportions: 1 cup starter per 6 cups of flour per 2 cups of water. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe Frozen MargaritaB CocktailsC 1Dz2 t. coarse salt 1 lime wedge 3 ounces white tequila 1 ounce Cointreau or triple sec 2 ounces lime juice 1 cup crushed ice Recipe: Friendship Starter Ingredients: 2 cups unbleached all-purpose flour 2 cups warm water 1 package active dry yeast 2 cups milk 2 cups unbleached all-purpose flour 2 cups sugar Method: Day 1: mix the first 3 starter ingredients.Leave on counter uncovered; don't refrigerate it. Day 2,3,4: Stir well w/wooden spoon. Day 5: Stir and add 1 cup milk, 1 cup flour,' and 1 cup sugar. Day 6,7,8: Stir w/wooden spoon. Day 9:same thing as day 5. Day 10,11: stir well Day 12:Ladle into 4 differ went containers. refridgerate them Use only 1 to make one of the following recipes. The others you can use fordifferent recipes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Recipe: Frozen Margarita Ingredients: 2 t. coarse salt 1 lime wedge 3 ounces white tequila 1 ounce Cointreau or triple sec 2 ounces lime juice 1 cup crushed ice Method: Place the salt in a saucer. Rub the rim of a collins glass with the lime wedge and dip the glass into the salt to coat the rim thoroughly; preserve the lime. Pour the tequila, Cointreau, lime juice, and crushed ice into a blender. Blend well at a high speed. Pour into a collins glass. Garnish with the reserved li me wedge. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ w.tdl.com/~inaka/inakasoft/ Fruit SconesB Breads & MuffinsC 8 oz.self-raising flour (225 g) 1/2 tsp.baking powder 2 oz.butter or margarine (50 g) 2 Tbsp.caster sugar (granulated sugar) 3 oz. mixed dried fruit (e.g., raisins) 1/4 pint milk (150 ml) milk to glaze Recipe: Fruit Bread, Glarus Style Ingredients: 1 Package yeast 3/4 c Milk 3/4 c Water 4 T Butter 3 c Flour 1 t Salt FILLING: 12 oz Dried pears 6 oz Dried prunes, pitted 2/3 c Raisins 3/4 c Walnuts, coarsely chopped 1 T Kirsch 2 1/2 T Sugar 1 pn Ground cloves 1 pn Nutmeg 1 Egg yolk Method: Dissolve yeast in lukewarm milk: add melted butter. Sift flour with the salt. Add milk to flour. Knead until smooth, allow to rise in covered bowl in a warm place, about 1 hour . Soak pears and prunes overnight in cold water. Cook in the soaking water about 20 minutes, drain off water and put fruit through a meat grinder. Add coarsely chopped nuts to the fruit mixture. Soak raisins in kirsch: add to the mixture, along with sugar and spices. Knead mixture into one-third of the dough, and shape into two narrow loaves. Roll out remaining dough, cut into two rectangles, and wrap around the fruit loaves. Fold the ends under and place on metal baking sheet with the seam on the bottom. Prick several times with a fork. Allow to rise in a warm place for one hour. Brush with egg yolk and bake in a pre-heated 340F oven for about one hour. Additional Notes (if any): Recipe From: (From CULINARY EXCURSIONS THROUGH SWITZERLAND, Sigloch Editions, D-7118 Kuenzelsau, Germany, 1985,1988. ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------D ------------------------------ cold water. Cook in the soaking water about 20 minutes, drain off water and put fruit through a meat grinder. Add coarsely chopped nuts to the fruit mixture. Soak raisins in kirsch: add to the mixture, along with sugar and spices. Knead mixture into one-third of the dough, and shape into two narrow loaves. Roll out remaining dough, cut into two rectangles, and wrap around the fruit loaves. Fold the ends under and place on metal baking sheet with -------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ uit (e.g., raisins) 1/4 pint milk (150 ml) milk to glaze Method: Preheat oven to 425 F. Sift the flour and baking powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and fruit and add enough milk to mix to a soft dough. Turn onto a floured surface, knead ligh tly and roll out to 3/4-inch thickness. Cut into 2-inch rounds and place on a lightly floured baking sheet. Brush with milk to glaze. Bake for 10 minutes then cool on a wire rack. Serve with butter and jam (or clotted cream--sort of like whipped cream (yum yum)). Tip: Most scones will keep for a day or two if stored in an airtight container, but are always best reheated in the oven for a few minutes before serving. Additional Notes: Recipe From: inaka@tdl.com ------------------------- Gabi's HarissaB SaucesC 4Dv2-3 red bell peppers 10 habaneros 1 teaspoon cumin 1 teaspoon ground coriander 2 tablespoons olive oil salt and pepper ly coating all surfaces. Push it to one side. Add the diced onions and garlic, and coat them too. Add melted fat from the brown stock, and toss all to coat well. There should be just one layer deep, so that everything can brown evenly. Place in oven and allow to brown, stirring from time to time so that all surfaces color. Adjust oven heat as required to keep from burning, but don't let it be too cool or the meat will sweat out its juices. You should be able to heat the meat "singing softl y in the pan." (A slight sizzling sound) When the meat is brown, transfer it to a heavy pot, and add the peeled diced potatoes. Cover with brown stock, and bring to the boil. As soon as it boils, cut to a simmer. As fat and scum rises to the surface, skim it off from time to time. Stir gently from time to time. note: You could do the same in the oven, if the roast pan is deep enough, but evaporation is more rapid, so you will need to keep a pot of hot stock to replenish with. When the meat is tender the potatoes will have rounded edges, where originally square. What ever thickening has taken place is what you want. This benefits from overnight refrigeration, so that the fat rises and forms a cap on the top. It will be bright orange, and is very nice for saut ing veal cutlets and the like. I like to grind onions and garlic and mix it with this fat to 'paint' chickens before roasting. The point is that this fat is very nice, everywhere but in the goulash. Remove it. Naturally , before serving, you will want to reseason it, salt first. If you used Kingred Hungarian paprika, I doubt you will want more pepper, unless you are a real chili head. Serve this on top of buttered noodles or spaetzle. We cut large chunks (3-4 oz each) of shin beef for this recipe. This makes a great deal of sense, as well exercised tough muscles like shin (lower leg) develop a great deal of flavor. The toughness of the meat is rendered tender by moist heat cooking. The connective tissue i n the meat, collagen, is what holds the muscle fibers together. The more exercised the muscle, the more collagen is developed to hold the fibers. When we cook such meat in water, slowly at simmering temperatures, (180F) the water combines with the collagen to form water soluble gelatin. This makes the meat tender -- sometimes too tender if we cook too long. The fibers separate...the meat becomes "stringy". There is a dish called Ropa de Viejo, "Old Mans Clothes", where the meat is cooked t his way and then shredded. Using large chunks of shin implies two things. First, the finished dish will have a rich 'beefy' flavor. Oxtails are an even better example of a meat that gives this intense flavor. Can you think why? The second idea is that, seeing as the meat is in large chunks and we are going to cook it slowly in water or stock, the cooking time will be long, as compared to the same meat in smaller chunks. This goes back to the ideas in "Boiling Water". If we add chunks of p otato at the same time as the meat, the potato, having a shorter cooking time will overcook. When a starchy vegetable like potato overcooks, it thickens the liquid it is in. Stew, means that there will be chunks of food, cooked immersed in liquid, at simmering (180F) temperatures. Oddly enough, simmering temperatures keep the meat moist and juicy, but if you boil (212F) a stew the meat will be dry. Long slow cooking is the ticket. This can even be taken to extremes. If you have ever made a stew in a crockpot, for many hours at lower than 180F you know how tender and juicy things get. Stews can be white or brown. This goes back to the ideas we discussed under Mirepoix. Brown stews, like a goulash, have more robust flavors, with aromatic vegetables like onions and garlic, strong flavored fats like bacon or ham, and tomatoes to enrich and warm the brown color. Aha! Why do you need tomatoes for the warming red color when you are going to have lots of bright sunny red paprika,? So, no tomatoes, and no flour. Not needed! At Jager Haus, we rolled the beef chunks in a pan of Kingred Hungarian Paprika. (Kingred is hot, Sunred is mild) so that they would take up as much paprika as could stick to them. Then we put the meat into a roast pan with diced onions, and an amazing amount of garlic, and poured some melted fat from the top of the brown stock over the meat, and mixed all well. We used this fat for two reasons. It was free, we already had it, and it had just the r ight flavors from the brown stock. It was orange in color, having extracted the fat soluble color from the tomatoes. That color is always associated in my mind with Vitamin A, beta-carotene. The pan containing the meat and paprika, onions garlic and oil was put into a moderate oven and slowly the meat became brown and the onions melted and combined their fragrance with the garlic. The soul of this dish filled the kitchen, making mouth watering aromas. "What are you cooking that smells sooo o good?" everyone who came into the kitchen would ask. "A slow brown is a brown that stays on the meat," I was told by the chef. "Besides the darn paprika burns if you try to rush it.!" he said. When it was nice and brown, the meat was dumped into a 10 gallon pot on a candy stove, which is a low circular multiburner open stove, used by bakers, hence the name. Then diced Idaho potatoes were added, and the thick pot was filled with brown stock to cover the meat. First the pot was brought to the boil quickly, and then the heat was lowered to just a bare simmer, and everything cooked slowly. As the fat rose to the top it would be skimmed off, and the contents of the pot were stirred with what looked like a canoe paddle. No binding of starch was used. The potato dice got kind of round edges and picked up the flavor of the meat, which was cooked to fork tender. Patrons were given the choice of buttered egg noodles or spatzle, which are little flour and egg dumplings, browned in b utter. This dish was a big seller in that old fashioned German restaurant, where we went through a 10 gallon pot full each week. Sweet and sour red cabbage, made with wine and spices was a favorite side dish. Additional Notes (if any): Recipe From: holzinger@sable.adelphi.edu ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ "singing softl y in the pan." (A slight sizzling sound) When the meat is brown, transfer it to a heavy pot, and add the peeled diced potatoes. Cover with brown stock, and bring to the boil. As soon as it boils, cut to a simmer. As fat and scum rises to the surface, skim it off from time to time. Stir gently from time to time. note: You could do the same in the oven, if the roast pan is deep enough, but evaporation is more rapid, so you will need to keep a pot of hot stock to replenish with. When the meat A$Gaeng Judes Wunn Sen Vermicelle SoupB SoupsC Recipe: Gabi's Harissa Ingredients: 2-3 red bell peppers 10 habaneros 1 teaspoon cumin 1 teaspoon ground coriander 2 tablespoons olive oil salt and pepper Method: Stem and seed the bell peppers and the habaneros. Grill the bell peppers until well charred, about 15 minutes. Transfer to a bowl, cover with foil and let them "sweat" for 15 minutes, then peel. Put the bell peppers flesh with everything else in the food processor, and process until smooth. Of course you can improvise: lea ve some seeds from the peppers, substitute tomatoes for one or all the bell peppers, using different chiles, etc... I added a few cilantro sprigs. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ A!Gaeng Jued Tao Hou Bean Curd SoupB SoupsC Recipe: Gaeng Judes Wunn Sen Vermicelle Soup Ingredients: 2 tbs oil 2 garlic cloves, finely chopped 1 pt/500ml chicken stock/broth 1 tsp/5ml preserved radish 4 oz/120g minced/ground pork, roughly shaped into 10-12 small balls 2 oz/60g, dry weight, clear vermicelli soaked for 10 minutes in cold waterto soften, and drained 1 tbs/15ml fish sauce 1 tbs/15ml light soy sauce 1/4 tsp/1-2ml sugar 4-5 pieces of dried mushroom, soaked for 10 minutes in cold water to soften, drained and coarsely c hopped 1 small onion, finely chopped 1/2 tsp/2ml ground white pepper 1 spring onion/scallion, green part only, slivered lengthways Method: In a small frying pan, heat the oil until a light haze appears. Add thegarlic and fry until golden brown. Set aside. In a medium saucepan, quickly heay the stock with the preserved radish. When the liquid is simmering, add the balls of minced park and cook for a few seconds. Add the drained noodlesand stir thoroughly. Add the fish sauce, soy sauce, sugar mushrooms, oni on and white pepper, stirring thoroughly after each addition. By this time the meat should be quite cooked through. Remove from heat and pour into bowl. Pour a little of the fried garlic and oil into each bowl and garnish with the spring onion. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ -----------------------D ------------------- ly chopped 1/2 tsp/2ml ground white pepper 1 spring onion/scallion, green part only, slivered lengthways Method: In a small frying pan, heat the oil until a light haze appears. Add thegarlic and fry until golden brown. Set aside. In a medium saucepan, quickly heay the stock with the preserved radish. When the liquid is simmering, add the balls of minced park and cook for a few seconds. Add the drained noodlesand stir thoroughly. Add the fish sauce, soy sauce, A5Gai Pad Prik Haeng Chicken fried with Chilli and NutsB PoultryC 2 tbs/30ml oil 1 garlic clove, finely chopped 5-6 dried long chillies, with or without seeds, chopped 4oz/120g chicken breast, finely sliced 1 tbs/15ml fish saurce 1 heaped tbs/20g roasted peanuts 6-8 small thin French/snap beans, cuts in 1in/2.5cm pieces ich can be sipped to relax the palate. Method: In a medium saucepan, heat together the chicken stock, fish saurce soy saurce, preserved radish and white pepper. When simmering, and the cubes of bean curd, cook for a half a minute and then add the pieces of spring onion. Simmer for a few a seconds, lad le into small bowls and serve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka CYSoftware. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ stock, fish saurce soy saurce, preserved radish and white pepper. When simmering, and the cubes of bean curd, cook for a half a minute and then add the pieces of spring onion. Simmer for a few a seconds, lad le into small bowls and serve. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------This recipe was created using Computer Cuisine from Inaka Software. A*Gai Pad Pung Kari Chicken with Curry PowerB PoultryC 4ngredients: 2 tbs/30ml oil 1 garlic clove, finely chopped 5-6 dried long chillies, with or without seeds, chopped 4oz/120g chicken breast, finely sliced 1 tbs/15ml fish saurce 1 heaped tbs/20g roasted peanuts 6-8 small thin French/snap beans, cuts in 1in/2.5cm pieces 3 tbs/45ml stock/broth1 tbs/15ml light soy saurce 1 tbs/15ml dark soy saurce 1/4 tsp/1-2ml sugarMethod: In a work or frying pan heat the oil until a light haze app ears. Fry the garlic until golden brown. Add the chillies and stir.Add the chicken meat, stir and cook until the meat is slightly opaque. Stirring after each addition, and the remaining ingredient s, one by one. Cook for a minute or two, making sure the meat is cooked through, and serve. A*Gai Pad Pung Kari Chicken with Curry PowerB PoultryC Gajar HalvaB DessertsC 2D`Carrots 1 lb. Half and Half 1 pint Sugar 1_2cup Cardamom 3-4 Raisins handful Cashew nuts handful Add a little butter to a frying pan and heat to coat the pan. Roast cashew nuts until golden brown and add the raisins to the pan for a few seconds. Remove the cashews and raisins and keep aside. Grate the carrots and add to the pan. Add Half and Half, and heat for about an hour, starting with high heat,stirring, and lowering the heat after the mixture starts boiling. Heat until almost dry. Add sugar, mix, and continue to cook until damp/dry. Remove from stove and add cashews and raisins aB nd car- damoms. y and cook for 1 minute. Add the chicken, stir and mix until the meat is coated with the curry mixture. Add the onion, potato and 4tbs/60ml stock, and cook, stirring constantly until the potato is al dente. If the mixture becomes, dry add a little more stock. Add the fish saurce, sugar, and coconut milk,stirring after each is slightly thickened. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer CuisineCe from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ Garam MasalaB SpicesC 115 g (4 oz.) coriander seeds, washed and dried 55 g (2 oz.) cumin seeds, washed and dried 2 tablespoons black pepper 1 tablespoon white pepper 3 teaspoons cardamom seeds 30 g (1 oz.) cinnamon bark, broken into small pieces 2 teaspoons cloves 3 nutmegs Spread the ingredients in a large aluminum tray. Heat under a warm grill till fragrant and very lightly browned - do not allow to darken. Grind mixture, while still warm, in a coffee grinder till very fine. Keep in an air-tight bottle and store in fridge. Indian Garden Vegetable LatkesB VegetablesC P8 ounces Yukon Gold potatoes, peeled, cut into 1-inch pieces 8 ounces carrots (about 2 large), peeled, cut into 1-inch pieces 8 ounces parsnips (about 2 large), peeled, cut into 1-inch pieces 1/4 cup all purpose flour 1/4 cup chopped fresh dill 1/4 cup chopped green onions 1/2 teasp salt 1/2 teasp pepper 2 large eggs, beaten to blend Garlic & Onion SoupB SoupsC lorful pancakes. Mix some chopped dill and green onions into sour cream to pass alongside. Makes about 12 Method: Preheat oven to 325 F. Place baking sheet in oven. Using food processor fitted with medium grating disk, shred potatoes, carrots and parsnips. Place towel on work surface. Spread vegetables over. Roll up towel; squeeze tightly to absorb moisture from vegetables. Blend flour, dill, onions, salt and pepper in large bowl. Add vegetables; toss to coat. Mix in eggs. Heat 6 table spoons oil in large skillet over medium heat. Working in batches, drop 2 heaping tablespoons batter per pancake into hot oil. Using spoon, spread to 4-inch rounds. Cook until brown, about 3 minutes per side. Transfer to sheet in oven. Repeat with remaining batter, adding more oil to skillet by tablespoonfuls as necessary. Serve hot. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka S ADXoftware. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ es about 12 Method: Preheat oven to 325 F. Place baking sheet in oven. Using food processor fitted with medium grating disk, shred potatoes, carrots and parsnips. Place towel on work surface. Spread vegetables over. Roll up towel; squeeze tightly to absorb moisture from vegetables. Blend flour, dill, onions, salt and pepper in large bowl. Add vegetables; toss to coat. Mix in eggs. Heat 6 table spoons oil in large skillet over medium heat. Working in batches, drop 2 heaping tablespoons batter per pancake into hot oil. Using spoon, spread to 4-inch rounds. Cook until brown, about 3 minutes per side. Transfer to sheet in oven. Repeat with remaining batter, adding more oil to skillet by tablespoonfuls as necessary. Serve hot. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. a pan, bring water, wine chicken and beef cubes to a boil. 4. In another pan, saute' the onions in the olive oil until golden glassy clear. The add the garlic and saute' a few minutes more. 5. Combine the onions and garlic with the butter/flour mixture. 6. Add the bay leaf and let simmer for 15 minutes. 7. Add the half & half and stir. 8. Season to taste with salt & pepper. Optional: a splash of Port Wine and nutmeg. Additional Notes (if any): Recipe From: inaka@tdl.com ---------------C --------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tdl.com/~inaka/inakasoft/ Garlic Chicken cation culette PoultryC 1/4 Cup Coriander Seeds 1/2 lb Mushrooms, Sliced 1/8" 1/4 Cup Black Peppercorns,Crushed 2 Tbls Peanut Oil 18 oz Watercress, Trimmed 2 Tbls Wasabi 18 oz Romaine, Sliced 1/8"Wide 2 Tbls Garlic, Minced 1 1/2 Cups Soy Sauce 1/4 lb Cucumber, Julienned 2 oz Fresh Ginger,Jullienned 1/4 Lb Radish, Julienned 1/4 Lb Bean Sprouts 1/4 Cup Lemon Juice 2 1/2 Lb Salmon Fillet, Skinned 2/3 Cup Rice Wine Vinegar 1 CuBDp Dijon Style Mustard 2 Tbls Brown Sugar 1/4 Cup Dijon Style Mustard nal Notes: Recipe From: Gourmet April 1996 Susan Fallom: Stockholm, Sweden ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ in a shallow roasting and roast for 1 hour and 15 minutes - until a meat thermometer registers an internal temperature of 120 F. Rasie heat to Garlic Chicken BreastsB PoultryC 6 tablespoons unsalted butter, softened 2 tablespoons snipped chives or parsley 1/4 teaspoon garlic powder 6 small chicken breast halves (about 2 pounds) 3 cups cornflakes, crushed 2 tablespoons snipped parsley 1/2 teaspoon paprika 1/4 teaspoon garlic powder 1/4 cup buttermilk omewhat. This will not take long, less than 10 minutes. If cooking both dark and white meat, remove white meat first so it doesn't dry out. Watch carefully so sauce doesn9t burn or boil away. There should be enough sauce left to serve with the chicken, and the chicken should appear slightly glazed. (Remove chicken to platter, then reduce sauce if necessary.) Additional Notes (if any): Recipe From: Jeff Fraga ------------------------------------------ This recipe was created using ComputCoer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ : Garlic Chicken BreastsIngredients: 6 tablespoons unsalted butter, softened 2 tablespoons snipped chives or parsley 1/4 teaspoon garlic powder 6 small chicken breast halves (about 2 pounds) 3 cups cornflakes, crushed 2 tablespoons snipped parsley 1/2 teaspoon paprika 1/4 teaspoon garlic powder 1/4 cup buttermilk Method: Mix butter, chives or parsley, and garlic powder; shape into rectangle. Cover and freeze until firm, about 30 minutes. Flatten each chicken breast to 1/4 inch thick ness between waxed paper or plastic wrap. Cut butter into 6 pieces. Place 1 piece on center of each chicken breast. Fold long sides over butter; fold ends up and secure with toothpick. Mix cereal, parsley, paprika, and garlic powder. Dip chicken breast into buttermilk; then coat with cereal mixture. Place chicken breasts, seam side down, in greased pan. Cook uncovered in a 425 oven for 35 minutes. Garlic PotatoesB PotatoesC 4Dz1.5 pounds russett potatoes. 6 cloves garlic, peeled. Salt to taste. White pepper, freshly ground, to taste. 3 tbls butter DPeel potatoes. Cut them crosswise into 3/4" slices. Put slices in a saucepan with water to cover. Add garlic and salt. Bring to a boil. Cook 15 minutes or until potatoes are tender. Drain. Put potatoes and garlic through a food mill. Return them to the saucepan. Add butter, milk, salt and pepper to potatoes. Beat to blend. American`{1.5 pounds russett potatoes. 6 cloves garlic, peeled. Salt to taste. White pepper, freshly ground, to taste. 3 tbls butter 1228c inaka@tdl.comd 15 mins.e 15 mins.f Mediumg Mediumm Garlic Roast PorkB PorkC least a week before eating. Mom use to make a case of these at a time and by the time you got to the last jars, the olives were so hot that you would burn your lips on you Martini. For those worried about an early frost, please remember the "Dilly Green Tomatoes" recipe in the Better Homes and Gardens Cook book and substitute peppers of choice. These can also be a divine blessing during the long winter months. Additional Notes (if any): Recipe From: inaka@tdl.com --------------------C ---------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ Garlic Roast PorkB PorkC Recipe: Garlic Potatoes Ingredients: 1.5 pounds russett potatoes. 6 cloves garlic, peeled. Salt to taste. White pepper, freshly ground, to taste. 3 tbls butter Method: Peel potatoes. Cut them crosswise into 3/4" slices. Put slices in a saucepan with water to cover. Add garlic and salt. Bring to a boil. Cook 15 minutes or until potatoes are tender. Drain. Put potatoes and garlic through a food mill. Return them to the saucepan. Add butter, milk, salt and pepper to potatoes. Beat to bleB Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Garlic SoupB SoupsC d in the pan at room temperature for 15 minutes. Transfer the ham to a carving board, pull off the cracklings (crisp pieces of skin), reserving them, and remove and discard the remaining fat. Slice the meat thin across the grain, arrange it on a platter, and keep it warm with the reserved cracklings, covered. Make the gravy: Transfer 2 tablespoons of the fat from the roasting pan to a saucepan and pour off the remaining fat from the pan juices. Add the water to the roasting pan and deglaz e the pan over high heat, scraping up the brown bits. Add the flour to the fat in the saucepan, cook the roux over low heat, whisking, for 2 minutes, and strain the mixture from the roasting pan through a sieve into the roux, pressing hard on the solids. Whisk in the orange juice, the vinegar, and the sugar, simmer the gravy, whisking, for 5 minutes, and season it with salt and pepper. Serve the pork with the gravy and garnish it with the parsley and the zest. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ poon black pepper 1/2 teaspoon dried or gano, crumbled 1 large onion, sliced For the gravy: 4 cups water 1/4 cup all-purpose flour 1/3 cup fresh orange juice 2 tablespoons wine vinegar 2 tablespoons sugar fresh flat-leafed parsley leaves for garnish strips of orang e zest for garnish Method: Preheat the oven to 350 F. With a sharp knife score the skin and fat of the ham deeply in a diamond pattern. In a blender pur e the garlic with the orange juice, the oil, the vinegar, the salt, the pepper, and the or gano and rub the mixture all over the ham. Put the onion in the middle of a roasting pan, arrange a rack on top of it, and put the ham on the rack. Roast the ham in the oven for 4 hours, or until a meat thermometer registers 170 F., and let it stan Garlicky Green BeansB VegetablesC 1 lb green beans, trimmed 1 tsp paprika 1/3 cup onion, chopped 16 oz canned whole tomatoes, drained (save liquid) and chopped 2 tsps garlic, minced 2 tsps oil 1 tbls flour Steam the green beans for 5 minutes. Quickly chill under cold water. Set aside. Saute the onion and garlic in the oil in a medium size saucepan for about 3 minutes. Stir in the flour and paprika. Cook for 1 minute. Stir in the reserved liquid from the tomatoes. Cook, stirring, until slightly thickened. Add the tomatoes and the reserved green beans. Mix well. Cook, stirring, over medium heat for about 2 minutes or until heated through and the beans are tender-crisp. American` 1 lb green beans, trimmed 1 tsp paprika 1/3 cup onion, chopped 16 oz canned whole tomatoes, drained (save liquid) and chopped 2 tsps garlic, minced 2 tsps oil 1 tbls flour GazpachoB SoupsC 2 cans peeled San Marzano Tomatoes 2 cucumbers, diced very small 1 onion, diced very small 4 celery stalks, diced very small 2 bell peppers, diced very small 2 Tbsp your favorite hot sauce (optional) 1/4 c red wine vinegar 1 tsp chopped garlic fresh cilantro salt and pepper, to taste _1. Combine all ingredients together. 2. Add salt and pepper to taste, if desired. 3. Refrigerate in a covered container until cold. Serving suggestion: Garnish bowl with a dollop of regular or fat free sour cream in the center with a sprig of cilantro. If you like a more liquid gazpacho, add tomato juice or water until soup is desired consistency. American General Tso's Chicken B PoultryC Sauce: 1/2 cup cornstarch 1/4 cup water 1+1/2 tsp minced garlic 1+1/2 tsp minced ginger root 3/4 cup sugar 1/2 cup soy sauce 1/4 cup white vinegar 1/4 cup cooking wine 1+1/2 cup hot chicken broth 1 tsp monosodium glutamate (optional) B\the consensus choice among my co-workers for the best General Tso's Chicken in Central Ohio: ke a more liquid gazpacho, add tomato juice or water until soup is desired consistency. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ware: http://www.tdl.com/~inaka/inakasoft/ German (or Dutch) BabiesB DessertsC 3 eggs, room temperature 1/2 cup milk 1/2 cup all-purpose flour 1/2 tsp salt 2 tblsp butter, melted 2 tblsp lemon juice confectioner's sugar Butter either one 12" ovenproof skillet, or four 6" ovenproof skillets (pie or cake pans may be substituted). Beat the eggs until thoroughly mixed. Add the milk and blend well. Sift together flour and salt, and add slowly but continuously to the egg mixture, whisking as you do so. Add the melted butter, and whisk til batter is smooth. Pour into pan or pans and bake at 450 for 15 minutes. The four small German babies will be done at this point. The one large one requires another 10 min pe is from Siam Oriental Restaurant, which is the consensus choice among my co-workers for the best General Tso's Chicken in Central Ohio: Method: Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add c up of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine German SauerbratenB BeefC 4 lb. top or bottom round roast 1 cup dry white wine 1 1/2 teas salt 10 peppercorns, crushed 1 onion, sliced thin 2 bay leaves 2 tabs pickling spices 2 cups water 3 tabs shortening 1/2 cup gingersnaps, crushed fine 1/2 cup sour cream the melted butter, and whisk til batter is smooth. Pour into pan or pans and bake at 450 for 15 minutes. The four small German babies will be done at this point. The one large one requires another 10 minutes of baking, with the oven reduced to 350. After removing from the oven, sprinkle with the lemon juice and dust with confectioner's sugar. Serve at once while hot. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was creatC~ed using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ Gin And TonicB CocktailsC 1D.2 ounces gin 5 ounces tonic water 1 lime wedgeF~Pour the gin and the tonic water into a highball glass almost filled with ice cubes. Stir well. Garnish with the lime wedge.K British`/2 ounces gin 5 ounces tonic water 1 lime wedge 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Gin And Tonic Ingredients: 2 ounces gin 5 ounces tonic water 1 lime wedge Method: Pour the gin and the tonic water into a highball glass almost filled with ice cubes. Stir well. Garnish with the lime wedge. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ l.com/~inaka/inaB kasoft/ ger Fruit CocktailB AppetizersC 1 Fully Ripe Banana Lemon Juice 1 lb. Can (2 Cups) fruit cocktail, chilled & drained 1 C. Fresh Strawberries, halved & chilled Remove from the heat. When it is cool, pour over the beef. Cover the bowl tightly with foil, and refrigerate for at least two days, turning the meat in the marinade twice a day. Preheat the oven to 350. Melt the shortening in a covered roasting pan or casserole. Remove the meat from the marinade, pat it dry with paper towels, and brown it well on all sides in the hot shortening. Drain off the fat, strain the marinade, and pour it over the meat. Cover and cook in the oven for 2-2 1/2 hours , or until tender. Remove the meat and keep warm on a platter. Put the roasting pan on a burner and add the gingersnap crumbs, stirring until the gravy is smooth and thickened. Stir in the sour cream, letting it get hot, but not allowing it to boil, lest it curdle. Slice the meat, pour the gravy into a sauce bowl, and serve with the sauerbraten. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine Ginger Garlic ShrimpB SeafoodC 1 pound uncooked shrimp, peeled, deveined 1 tablespoon oriental sesame oil or vegetable oil 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 1/4 teaspoon dried crushed red pepper 3 tablespoons soy sauce JOne small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble, soaked one large onion, chopped (if using little ones in a bag, about five) 2 ripe tomatoes, diced 6 hot green chilles, slit and cut into pieces curry leaves 1 tspn mustard 1/2 tspn turmeric garlic (optional) salt to taste 3-4 tbspn oil planet! Try it! Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. hBNttp://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ inch thick, cut and put on a greased pan. Coat all sides with grease. Let rise over boiling water for 1/2 hour. Bake at 425 F for 15-20 minutes. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ starch mi Gingered FruitB DessertsC 15 oz canned pineapple pieces 11 oz canned lychees 1 tblsp chopped glace' cherries 2 tblsp chopped crystallized ginger 1 cup flaked toasted almonds Drain the syrup from the canned fruits. Lightly combine the pineapple, lychees, glace' cherries and ginger in a serving bowl. Chill well. Sprinkle the almonds on top and serve immediatly. ored dish a splash of color. Method: Combine first 5 ingredients in medium bowl. Add 1 tablespoon soy sauce and toss to coat. Let stand 15 minutes. Meanwhile, place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in vinegar, sugar and 2 tablespoons soysauce. Heat wok or heavy large skillet over high heat. Add shrimp mixture, green onions and snow peas and stir-fry until shrimp are pink and almost cooked through, about 3 minutes. Add cornstarch mi <xture; stir until sauce thickens, about 1 minutes. Serve with rice. Additional Notes (if any): Recipe From: Diane Sandoval ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ e skillet over high heat. Add shrimp mixture, green onions and snow peas and stir-fry until shrimp are pink and almost cooked through, about 3 minutes. Add cornstarch mi Glazed Lemon CakeB CakesC 1/2 pound (2 stickd) sweet butter, softened 2 c. sugar 3 eggs 3 c. flour, SIFTED (i used bread flour) 1/2 tsp baking soda 1/2 tsp salt 1 c. buttermilk 2 tightly packed T grated lemon zest 2 T FRESH lemon juice 1. Preheat oven to 325. Grease 10-inch tube pan 2. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, blending well after each addition 3. Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alter- nately with buttermilk, beginning and ending with dry ingredients. Add lemon juice and zest. 4. Pour batter into prepared tube pan. Set on middle rack of oven and bake for 1 hour and 5 minutes, or until cake pulls away from sides of p Goat Cheese WingsB PoultryC 2 1/2 pounds wings, trimmed and separated 6 ounces mild goat cheese 4 tablespoons chopped parsley 1 green onion, chopped 1/4 teaspoon thyme 1/4 teaspoon oregano 1 teaspoon Worchestershire sauce 2 teaspoons Tabasco sauce 1 1/2 cups bread crumbs salt and pepper to taste d fluffy. Beat in eggs, one at a time, blending well after each addition 3. Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alter- nately with buttermilk, beginning and ending with dry ingredients. Add lemon juice and zest. 4. Pour batter into prepared tube pan. Set on middle rack of oven and bake for 1 hour and 5 minutes, or until cake pulls away from sides of pan and toothpick comes out clean. 5. Cool cake in the pan, on a rack, for 10 minutes. Rem ove cake from pan and spread on icing at once, while cake is still hot (memo: this is what the book says, I wait until the cake is just warm, as I like a bit more glaze to stick on the cake--a hot cake just allows all but a glaze to melt off) Lemon IcingCream sugar and butter thoroughly. Mix in lemon zest and juice; spread on warm cake. Additional Notes (if any): Recipe From: The Siler Palate Cookbook, Julee Rosso and Sheila Lukins ------------------------------------------ This reci pe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ o egg mixture alter- nately with buttermilk, beginning and ending with dry ingredients. Add lemon juice and zest. 4. Pour batter into prepared tube pan. Set on middle rack of oven and bake for 1 hour and 5 minutes, or until cake pulls away from sides of pan and toothpick comes out clean. 5. Cool cake in the pan, on a rack, for 10 minutes. Rem ove cake from pan and spread on icing at once, while cake is still hot (memo: this is what the book says, I wait until the cake is just warm, as I like a bit more glaze to stick on the cake--a hot cake just allows all but a glaze to melt off) Lemon IcingCream sugar and butter thoroughly. Mix in lemon zest and juice; spread on warm cake. Additional Notes: Recipe From: The Siler Palate Cookbook, Julee Rosso and Sheila Lukins ------------------------------------------ This recipe was cr Gold Rush Sourdough BiscuitsB Breads & MuffinsC 1 1/2 cups flour 1 1/2 cups sourdough starter 1/4 cup shortening 1 tablespoon baking powder 2 tablespoons sugar 1 teaspoon salt 1 1/2 teaspoons baking soda (more if starter is very sour) Recipe: Goat Cheese Wings Ingredients: 2 1/2 pounds wings, trimmed and separated 6 ounces mild goat cheese 4 tablespoons chopped parsley 1 green onion, chopped 1/4 teaspoon thyme 1/4 teaspoon oregano 1 teaspoon Worchestershire sauce 2 teaspoons Tabasco sauce 1 1/2 cups bread crumbs salt and pepper to taste Method: Heat oven to 400 degrees Puree all items except wings and bread crumbs until smooth Manually coat wings with cheese mixture Roll goat cheese wings in bread crumbs In a larg Le baking pan, bake wings for 45 minutes, turning once Transfer to platter and serve Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ 2 Tbls Light Soy Sauce 1 Hard Cooked Egg 4 Salmon Steaks 1/2 Cup Chives, Chopped Rough 1/2 tsp Sugar 2 Tbls Onion, Chopped Green Ginger Sauce 1 Tbls Lime Juice 1/2 Cup Parsley Black Pepper, Ground 2 Tbls Capers 1/2 Cup Olive Oil ananas and add egg, oil, and yogurt. Mix dry ingredients together and add wet ingredients to dry ones. Fill 12 greased muffin tins and bake about 25 minutes. Additional Notes: Recipe From: inaka@tdl.comB ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ dl.com/~inaka/inakasoft/ ------------------------------------------ s until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork. Additional Notes: Recipe From: Great American Recipes ------------------------------------------ This recipe was c GotsuB VegetablesC One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble, soaked one large onion, chopped (if using little ones in a bag, about five) 2 ripe tomatoes, diced Recipe: GOOD ASS CHICKEN MARINADE Ingredients: ****QUADRUPLE RECIPE**** 1 T. WHITE WINE 2 T. SESAME OIL 2 T. SUGAR 4 T. SOY SAUCE TONS OF GARLIC, GINGER & GREEN ONIONS Method: MARINATE CHICKEN FOR AT LEAST 24 HOURS BBQ - GRILL OR ROAST Additional Notes (if any): This is hands down the BEST chicken marinade on the planet! Try it! Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka SoBWftware. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ Goulash (Gulyas Leves)B StewsC 9 2 lb. beef chuck 1 tsp. salt 2 onions, white or yellow 2 Tbsp. lard or shortening 2 Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor) 2 bay leaves 1 Qt. water 4 peeled and diced potatoes 1/4 tsp. black pepper egg dumpling batter:1 egg 6 Tbsp. flour 1/8 tsp. salt y till onions become transcluscent. Add tomatoes and eggplant and fry for another five minutes. If using tamarind paste add a cup and half of water, or pour equal quantity of extract from fresh pulp. Throw in the turmeric, salt and garlic. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. Remove from heat. Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato- onion gotsu. Add more chillies if necessary. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Gourmet's Chicken TetrazziniB PoultryC 4 lb Chicken, cut in pieces 1/2 lb Mushrooms, thinly sliced 5 T Unsalted butter 1/2 lb Spaghetti 2 T Flour 1 c Heavy cream 3 T Medium dry sherry Nutmeg to taste 1/2 c Parmesan cheese, grated In a kettle, combine the chicken with enough salted water to cover it by 2 inches. Bring water to a boil, and simmer the chicken for 20 minutes or until it is tender. Let chicken cool in the broth, separate the meat from the skin and bones, returning the skin and bones to the broth. Cut the meat into strips and reserve. Simmer the broth until it is reduced by half, strain through a fine sieve, discarding the solids. Skim off fat. Boil the stock until it is reduced to about 2 cups. Mea A Graav LoxB FishC 5 pounds of salmon center cut fileted in 2 bones removed Curing: 21/2 Tabs salt 11/4 Tabs sugar 1 1/2 Tabs dried dill or fresh dill 2 or 3 Tabs Cognac Pumpernickel Rub curing on all sides of both fillets. Lay filets on each other skin on the outside. Spread with more curing. Cover with wax paper and weigh down with 5 pound weight. Refrigerate 4 or 5 days, Tasting after 3rd day. Serve with pumpernickel.K Norwegian` 5 pounds of salmon center cut fileted in 2 bones removed Curing: 21/2 Tabs salt 11/4 Tabs sugar 1 1/2 Tabs dried dill or fresh dill 2 or 3 Tabs Cognac Pumpernickel 1228c Julia Childd Overnighte 10 mins.f Mediumg Mediumm Grandma's Special K BarsB CookiesC bones, returning the skin and bones to the broth. Cut the meat into strips and reserve. Simmer the broth until it is reduced by half, strain through a fine sieve, discarding the solids. Skim off fat. Boil the stock until it is reduced to about 2 cups. Meanwhile, in a large saucepan, cook the mushrooms in 2 Tbsp butter over mod-low heat, stirring, until they are softened. In a kettle of boiling salted water, cook spaghetti until it is al dente. Drain it well. In a saucepan melt remai ning butter over mod-low heat. Add flour and cook the roux, stirring, for 3 minutes. Whisk in the reserved broth, cream and Sherry. Bring the sauce to a boil, whisking, and simmer it for 5 minutes. Season with nutmeg and salt and pepper to taste. Stir half into the mushrooms with the spaghetti and transfer it to a well-buttered 2-1/2-qt. baking dish, making a well in the center. Add the chicken meat to the remaining sauce, combine well. Spoon this into the center of the spaghetti and s prinkle with Parmesan cheese. Bake in the middle of a preheated 350f oven for 25-30 minutes or until pale golden in color. Serve immediately. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ng salted water, cook spaghetti until it is al dente. Drain it well. In a saucepan melt remai ning butter over mod-low heat. Add flour and cook the roux, stirring, for 3 minutes. Whisk in the reserved broth, cream and Sherry. Bring the sauce to a boil, whisking, and simmer it for 5 minutes. Season with nutmeg and salt and pepper to taste. Stir half into the mushrooms with the spaghetti and transfer it to a well-buttered 2-1/2-qt. baking dish, making a well in the center. Add the chicken meat to the remaining sauce, combine well. Spoon this into the center of the spaghetti and s Grandma's Special K BarsB CookiesC Recipe: Graav Lox Ingredients: 5 pounds of salmon center cut fileted in 2 bones removed Curing: 21/2 Tabs salt 11/4 Tabs sugar 1 1/2 Tabs dried dill or fresh dill 2 or 3 Tabs Cognac Pumpernickel Method: Rub curing on all sides of both fillets. Lay filets on each other skin on the outside. Spread with more curing. Cover with wax paper and weigh down with 5 pound weight. Refrigerate 4 or 5 days, Tasting after 3rd day. Serve with pumpernickel. Additional Notes (if any): Recipe From: B Julia Child ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ Grapefruit Crab CocktailB AppetizersC 8Du1 C. Crab meat, chilled and drained 1 T. lemon juice 2 C. Grapefruit segments, chilled & drained Large lettuce LeavesF Flake crab meat, removing the bony bits. Sprinkle with lemon juice. Alternate grapefruit and crab in lettuce lined cocktail glasses. Combine remaining ingredients to make sauce; chill. Pour overGE1/2 C. Mayonnaise or salad dressing 2 T. Catsup Tabasco Sauce (drops)K AmericanL cipe From: Bon App May 1995 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ heat. Cover bottom of heavy large wide saucepan with some grape leaves. Place 1 large grape leaf on work surface. Spoon scant 1/4 cup rice mixture in center at widest part of leaf. Fold bottom of leaf over. Fold sides in. Roll up. Place seam side down in pan. Repe at filling and rolling with remaining rice filling and grape leaves, stacking filled leaves atop one another in pan if necessary. Pour enough hot water over just to cover. Place heavy large heatproof plate over stuffed grape leaves. Cover. Simmer over medium-low heat until leaves are tender and rice is cooked through, about 1 hour. Using slotted spoon, transfer stuffed grape leaves to platter. Serve warm or cold with yogurt and lemon wedges. Makes About 24 Additional Notes: Recipe From Grass SkirtB CocktailsC 1Dj1 1/2 ounces Gin 1 ounce Cointreau or triple sec 1 ounce pinapple juice 1/2 t. grenadine 1 pinapple sliceF In a shaker half filled with ice cubes, combine the gin, Cointreau, pineapple juice, and grenadine. Shake well. Pour into an old-fashioned glass and garnish with the pineapple slice.K American`k1 1/2 ounces Gin 1 ounce Cointreau or triple sec 1 ounce pinapple juice 1/2 t. grenadine 1 pinapple slice 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Grass Skirt Ingredients: 1 1/2 ounces Gin 1 ounce Cointreau or triple sec 1 ounce pinapple juice 1/2 t. grenadine 1 pinapple slice Method: In a shaker half filled with ice cubes, combine the gin, Cointreau, pineapple juice, and grenadine. Shake well. Pour into an old-fashioned glass and garnish with the pineapple slice. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka GrasshopperB CocktailsC 1DN1 ounce green creme de menthe 1 ounce light cream 1 ounce white creme de cacaoFsIn a shaker half filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.K American A'Grat Dook Moo Tod Deep Fried spare-ribsB PorkC 4 garlic cloves, finlely chopped 4 large coriander roots, chopped 2 tbs/30ml flour 1 egg 2 tbs/30ml fish sauce 2 tbs/3ml light soy sauce 1 lb/450g pork spare-ribs, chopped into 1.5-2in/4-5cm pieces(ask your butcher to do this for you) oil for deep frying Using a pestle and motar or a blender, pound or blend the garlic and coriander roots together, In a large bowl, mix the flour with garlic and coriander mixture. Mix thoroughly. Add the pork rib pieces and turn them until each piece is covered with the mix ture. Leave for at least half an hour. Heat the oil in a deep-fryer until a light haze appears. Fry the pieces of rib for about 6-8 minutes until well-browned. Remove with a slotted spoon, drain and serve. GravlaxB FishC 4DV1/4 cup salt 3 Tbsp sugar 2 Tbsp white pepper 4 tsp allspice 3 Tbsp gin 2 bunches dill (1) Get a whole fish, clean it and remove the head. Split into two filets, removing the backbone but leave the skin on. Dry off the filets and remove all the little bones. (2) Crush the peppers and seasonings in a mortar, add the salt and sugar. Mix well, and press the mix ture into the filets. (3) In a glass or ceramic dish, put some dill on the bottom, then one of the filets, skin side down, then more dill, then the other filet, skin side up. Put the thick thoroughly. Add the pork rib pieces and turn them until each piece is covered with the mix ture. Leave for at least half an hour. Heat the oil in a deep-fryer until a light haze appears. Fry the pieces of rib for about 6-8 minutes until well-browned. Remove with a slotted spoon, drain and serve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inC3akasoft/ ------------------------------------------ dl.com/~inaka/inakasoft/ Great Bran MuffinsB Breads & MuffinsC 8Dq2 C. Buttermilk 1 C. Bran (Kellogg s All Bran) 1 C. Flour 1/2 Cube Margarine 1/2 C. Brown Sugar 1 Egg 1/2 t. Salt Recipe: Gravlax Ingredients: 1/4 cup salt 3 Tbsp sugar 2 Tbsp white pepper 4 tsp allspice 3 Tbsp gin 2 bunches dill 3 Tbsp dark french coarse-ground mustard 1 Tbsp sugar 1/2 tsp salt pinch ground white pepper 1 Tbsp vinegar 6 Tbsp olive oil 6 Tbsp dill Method: (1) Get a whole fish, clean it and remove the head. Split into two filets, removing the backbone but leave the skin on. Dry off the filets and remove all the little bones. (2) Crush the peppers and seasonings in a mor tar, add the salt and sugar. Mix well, and press the mix ture into the filets. (3) In a glass or ceramic dish, put some dill on the bottom, then one of the filets, skin side down, then more dill, then the other filet, skin side up. Put the thick side of one filet against the other's thin side. Cover with plastic wrap (NOT ALUMINUM FOIL) and put a cutting board or similar on top with some weight on it (e.g. a couple of beer cans). (4) Put it in the refrigerator for a day or so. (Thin filets are ready in 1 day, thicker in 2 days.) Turn the filet over once or twice during this time. Pour off the brine, otherwise the fish will be too salty. The fish will keep for a week in a refrigerator after pouring off the brine. (5) Make the sauce, "Maitre'd sauce". Mix together the mustard, sugar, salt, pepper, and vinegar. Add the oil drop by drop as if making a mayonnaise. Add the dill. Let the sauce sit for about 10 minutes. (6) Cu t off either thin (nearly horizontal) slices, or thick vertical slices, to taste. (Don't cut through the skin). Serve as an appetizer on thin slices of buttered rye bread (with a little lemon juice and some finely chopped dill), or as a main dish with boiled new potatoes and Maitre'd sauce.NOTE: You can broil or grill thick slices of gravlax. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using GREAT BRAN MUFFINS ACRe. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 1 C. Flour 1/2 Cube Margarine 1/2 C. Brown Sugar 1 Egg 1/2 t. Salt 2 t. Baking Soda 1 C. Raisin Bran Cereal 1 C. Raisins (drained) Method: Pour buttermilk over bran and set aside. Soak raisins in hot water and set aside. Cream butter, sugar and egg. Add buttermilk and bran mixture. Mix in flour, salt, baking soda and bran cereal. Drain off water from raisins and add to batter. Mix well. Let it rest in refrigerator for about 12 hours. Mixture should be light and airy. DO NOT STIR. Pour into paper lined muffin tins, (about 2/3 full). Bake at 375 for 25 minutes. Batter will keep in the frige for 2 weeks. Bake as needed. When baking, if there are any extra muffin cups not filled, fill them with water when cooking. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http:/ Recipe: GREAT BRAN MUFFINS Ingredients: 2 CUPS BUTTERMILK 1 CUP BRAN - (KELLOGG'S ALL-BRAN) 1 C FLOUR 1/2 CUBE MARGARINE 2 t. BAKING SODA 1/2 C. BROWN SUGAR 1 C. RAISIN BRAN CEREAL 1 EGG 1 C. RAISINS (DRAINED) * 1/2 t. SALT * DATES MAYBE SUBSTITUTED Method: POUR BUTTER OVER BRA N & SET ASIDE. SOAK RAISINS IN HOT WATER AND SET ASIDE. CREAM BUTTER, SUGAR AND EGG. ADD BUTTERMILK AND BRAN MIXTURE. MIX IN FLOUR, SALT, BAKING SODA AND BRAN CEREAL. DRAIN OFF WATER FROM RAISINS AND ADD TO BATTER.---MIX WELL. LET MIXTURE REST IN REFRIGERATOR FOR ABOUT 12 HOURS. MIXTURE SHOULD BE LIGHT AND AIRY. DO NOT STIR !! POUR INTO MUFFIN TINS, PAPER LINED, 2/3 FULL. BAKE AT 350 FOR 25 MINUTES. *** BATTER WILL KEEP IN REFRI Greek Cheese PieB Pies (Meals)C GERATOR FOR TWO WEEKS. BAKE AS NEEDED. ****WHEN COOKING, IF THERE ARE ANY EXTRA MUFFIN CUPS NOT FILLED, FILL THEM WITH WATER WHILE MUFFINS ARE COOKING. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ES MAYBE SUBSTITUTED Method: POUR BUTTER OVER BRA N & SET ASIDE. SOAK RAISINS IN HOT WATER AND SET ASIDE. CREAM BUTTER, SUGAR AND EGG. ADD BUTTERMILK AND BRAN MIXTURE. MIX IN FLOUR, SALT, BAKING SODA AND BRAN CEREAL. DRAIN OFF WATER FROM RAISINS AND ADD TO BATTER.---MIX WELL. LET MIXTURE REST IN REFRIGERATOR FOR ABOUT 12 HOURS. MIXTURE SHOULD BE LIGHT AND AIRY. DO NOT STIR !! POUR INTO MUFFIN TINS, PAPER LINED, 2/3 FULL. BAKE AT 350 FOR 25 MINUTES. *** BATTER WILL KEEP IN REFRI Greek Chicken With CheeseB PoultryC 1/2 pound feta cheese, crumbled 6 chicken drumsticks 1 tablespoon plus 1 teaspoon olive oil, divided 1 medium onion, thinly sliced 2 large garlic cloves, minced 1 17-ounce can plum tomatoes with liquid, coarsely chopped 1/2 teaspoon oregano pepper Recipe: Vangi bath Ingredients: 1 medium sized eggplant; Coriander seeds, asafoetida, dried red chilli (2/3/4), urad dal, turmeric, cinnamon sticks. Basmati (or plain) rice, cooked. Coconut - shredded (the large-shredded variety preferred over the micro-shredded type) 1 large lemon Method: Cook the rice. The usual way - but to get it dry, fluffy and light (not at all sticky).. Skin the eggplant and chop it into cubes; sprinkle lemon juice on the the cubes (+ some salt) and let sit for 30 mins or so. In a large saucepan, heat some oil and when hot, toss the spices in and fry for 2-3 mts.. When the color had changed dark, use a slotted spoon and toss the contents into a plate lined with a paper napkin (this will drain out the oil sticking to the spices). Add some oil to the pan and when hot, toss the coconut in and keep stirring until the coconut becomes brown/golden. Remove in a manner similar to the spices. To the pan, add some oil and when hot, add the soaked eggplant Greek ShishkebabB BarbecueC Recipe: Greek Chicken With Cheese Ingredients: 1/2 pound feta cheese, crumbled 6 chicken drumsticks 1 tablespoon plus 1 teaspoon olive oil, divided 1 medium onion, thinly sliced 2 large garlic cloves, minced 1 17-ounce can plum tomatoes with liquid, coarsely chopped 1/2 teaspoon oregano pepper Method: Place feta in water and set aside. Heat 1 tablespoon of oil in skillet and brown chicken pieces. Transfer chicken to a platter. Add the teaspoon of oil to the pan along with the slice d onions. Cook over low heat for 10 minutes. Add garlic and cook for another 5 minutes or until onions start to brown. Add the chopped tomatoes and liquid, oregano and pepper. Place chicken pieces on the sauce. Cover and bring to a boil. Reduce to a simmer and cook 40 minutes. Remove feta from water and arrange on top of chicken. Cover and cook for another 15 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was Greek SpreadB AppetizersC ManyD 8 ounces of feta cheese 3 T. Olive oil small whole green peppers 2 T. dry oregano or to taste 2 T. lemon juice Garlic Hot pepper sauce Recipe: Greek Shishkebab Ingredients: 1/2 pork 1/2 lamb S & P juice of 1 lemon oregano Garlic olive oil Sandwich: Pita bread grilled tomatoes red onion Sauce: yogurt cucumber garlic olive oil Method: Form into long meat ovals. Wrap around skewers. Bake in 375 oven for 20 minutes. This prevents meat from falling off. Put on grill. Brush with garlic olive oil. For a sandwich: Grill on both sides the pita, brushing with garlic olive oil. Fill with meat, veggies and sauce. AdditioB nal Notes (if any): Recipe From: Jeff Smith ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ttp://www.tdl.com/~inaka/inakasoft/ Green ChiliB StewsC 1 tblsp Oil 2 lb Chicken breasts boneless - or Pork Shoulder Roast 2 Onions 2 tsp Minced garlic 1 tsp Oregano 1 tsp Cumin powder 2 tsp Ground red chili 1 tblsp Red chili flakes F. Sift flour, baking powder and salt into large bowl. Add butter, yogurt and 2 eggs and stir to blend. Knead with hands in bowl until smooth soft dough forms. Transfer dough to floured surface. Roll out to 12-inch square, about 1/2 inch thick. Cut square into 13 strips, then cut each strip crosswise into 4 equal strips. Place strips on large baking sheet. Brush tops with yolks. Mix cheese and parsley in bowl. Sprinkle over strips. Bake until golden, about 30 minutes. Serve warm. AdditioC nal Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ut square into 13 strips, then cut each strip crosswise into 4 equal strips. Place strips on large baking sheet. Brush tops with yolks. Mix cheese and parsley in bowl. Sprinkle over strips. Bake until golden, about 30 minutes. Serve warm. Additio Grilled Basil PizzaB Pies (Meals)C 1/4 c. sun-dried tomatoes coarsly chopped 1/2 c. boiling water 2 t olive oil 2 (6 inch) prebaked cheese pizza crusts 1/4 c. fresh basil leaves or 1-2 t. dried 2 oz. shredded Fontina or mozzarella 1 oz grated fresh parmesan anned chilis may be substituted, in that order of desirability. Dried chilis are the next best thing to fresh. Frozen new mexican chilis under the brand name "Bueno" are available in some parts of the country and are good quality. Canned chilis are the least desirable but can be used if you are desperate. If possible use a mixture of canned and fresh or dried. Dried green chilis, and a large assortment of other dried chilis, and spices. Cut chicken breasts into 1/2" cubes. Slice onions lengthwise. Chop chilis, tomato and tomatillos. Add oil to heavy, preferably cast iron, skillet and brown chicken over high heat. It is best to do it in two or three small batches. Remove to large saucepan. Add onions and garlic to leftover oil and brown until onions are soft. Add oregano, cumin, and red chili, and cook for two or three minutes. Transfer from skillet to saucepan with chicken. Add tomato, tomatillos, chilis, and chicken broth. Bring to a boil and simmer for 3 - 4 hours. Add water as necessary to maintain the desired consistency. Add 3 - 4 tablespoon cornstarch mixed with water prior to serving to thicken as desired. Eat from a bowl accompanied with a warm flour tortilla or use it as a sauce over chili rellenos, eggs, enchiladas, or just about anything. One of my favorite meals is to grill a steak until nice and juicy, smother with green chili, sprinkle some grated cheese on top and serve with Mexican rice. Additional Notes (if any): Recipe FroE m: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ d onions and garlic to leftover oil and brown until onions are soft. Add oregano, cumin, and red chili, and cook for two or three minutes. Transfer from skillet to saucepan with chicken. Add tomato, tomatillos, chilis, and chicken broth. Bring to a boil and simmer for 3 - 4 Grilled HalibutB FishC 1/4 cup fresh lemon juice 1 large garlic clove, pressed 1 10-to 12-ounce piece halibut fillet (about 1 1/2 inches thick) Olive oil 1 teaspoon minced lemon peel Lemon wedges Recipe: Grilled Basil Pizza Ingredients: 1/4 c. sun-dried tomatoes coarsly chopped 1/2 c. boiling water 2 t olive oil 2 (6 inch) prebaked cheese pizza crusts 1/4 c. fresh basil leaves or 1-2 t. dried 2 oz. shredded Fontina or mozzarella 1 oz grated fresh parmesan Method: Heat grill. In small bowl, soak tomatoes in boiling water 10 minutes; drain. Drizzle 1 t. olive oil on each pizza crust. Top each with half of tomatoes, basil, Fontina cheese and Parmesan cheese. When ready to BBQ, place pizzas directly on grill. Grill 6 to 8 minutes over medium heat or until bottom of pizzas are crisp and cheese is melted. On Charcoal cook 4-6 inches from medium coals. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Grilled Quesadillas AppetizersC 4 (8 inch) flour tortilla 2 oz. (1/2 cup) shredded sharp cheddar 2 slices bacon, crisply cooked drained and crumbled 3 T thinly sliced green onions 1 T margerine or butter melted Recipe: Grilled Halibut Ingredients: 1/4 cup fresh lemon juice 1 large garlic clove, pressed 1 10-to 12-ounce piece halibut fillet (about 1 1/2 inches thick) Olive oil 1 teaspoon minced lemon peel Lemon wedges Method: Place lemon juice and garlic clove in small dish. Add halibut and turn to coat. Refrigerate 30 minutes to 1 hour. Preheat barbecue (medium-high heat). Brush halibut with olive oil. Rub with lemon peel. Season generously with pepper. Season with salt. Grill halibut until V cooked through, turning once, about 8 minutes. Transfer to plates and serve with lemon wedges Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ w.tdl.com/~inaka/inakasoft/ Grilled SalmonB FishC Salmon (Various Sizes) 1.5 kg chicken 3 shallots 2.5 cm piece green ginger 1 t. sugar 3 T soy sauce 2 T dry sherry 1 T water 1/4 t. 5 spice powder 2 T soy sauce, extra 2 T oil extra oil Clay Dough: 1 kg cooking salt 4 c. plain flour 1 1/2 c. water, approximately or clay pot soaked in water first for 20 mins until dry ingredients are moist. Pour into greased and floured loaf pan; let sit 10 to 15 minutes to rise. Beat egg with 1 tablespoon water and brush on top of dough. Bake for 1 hour. AdditionalB Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ a@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ peat with a layer of noodles, sauce, ricotta, mo Grilled Salmon Steaks & ButterB FishC AlHERB BUTTER: Coarse Salt 3 Oz Sweet Butter, at room Temperature Pepper, Ground Prepare the herb butter first. Cream the butter in a large bowl until it is smooth and soft. Add the basil, tarragon and chives. Mix thoroughly. Add the lemon juice, salt and pepper. Mix thoroughly. Shape the butter into a cylinder about 1" in diameter. Wrap in plastic wrap. Chill 30 minutes in a freezer or 1 or 2 hours in a refrigerator. Preheat the broiler. Melt the second measure of butter in a small saucepan. Brush the salmon steaks with the melted butter and peanut oil. Grill about 6"B from the heat source for about 6 minutes on the first side, 4 minutes on the second side, basting frequently. Place each salmon steak on an individual plate. Place a slice of the herb butter on each salmon steak. Recipe: Grilled Salmon Steaks & Butter Ingredients: HERB BUTTER: Coarse Salt 3 Oz Sweet Butter, at room Temperature Pepper, Ground SALMON STEAKS: 2 Tbls Basil Leaves, Snipped 3 Tbls Sweet Butter 1 Tbls Tarragon Leaves,Minced 4 Salmon Steaks, 1/4"Thick 1 Tbls Chives, Minced 1 Tbls Peanut Oil 1 Tbls Lemon Juice Method: Prepare the herb butter first. Cream the butter in a large bow l until it is smooth and soft. Add the basil, tarragon and chives. Mix thoroughly. Add the lemon juice, salt and pepper. Mix thoroughly. Shape the butter into a cylinder about 1" in diameter. Wrap in plastic wrap. Chill 30 minutes in a freezer or 1 or 2 hours in a refrigerator. Preheat the broiler. Melt the second measure of butter in a small saucepan. Brush the salmon steaks with the melted butter and peanut oil. Grill about 6" from the heat source for about 6 minutes on the first side, 4 minutes on the second side, basting frequently. Place each salmon steak on an individual plate. Place a slice of the herb butter on each salmon steak. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ s Lemon Juice Method: Prepare the herb butter first. Cream the butter in a large bow l until it is smooth and soft. Add the basil, tarragon and chives. Mix thoroughly. Add the lemon juice, salt and pepper. Mix thoroughly. Shape the butter into a cylinder about 1" in diameter. Wrap in plastic wrap. Chill 30 minutes in a freezer or 1 or 2 hours in a refrigerator. Preheat the broiler. Melt the second measure of butter in a small saucepan. Brush the salmon steaks with the melted butter and peanut oil. Grill about 6" from the heat source for about 6 minutes on the first side, 4 Grilled Shrimp & Caesar SaladB SaladsC (d salt and pepper and return chicken to skillet. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ pared veggies and meat Add fish sauce and stir until well mixed. 3. To make small spring rolls, cut wrappers into quarters. Separate wrappers and cover again with cloth to prevent drying. P lace a portion of the filling in one corner of a wrapper and fold the corner over. Fold the two sides over the filling and roll up towards the point. Moisten the end and stick down. 4. Heat oil in deep fryer or wok Have a wire rack with paper towels ready at hand for draining. When oil is hot, slide in 3 or 4 spring rolls and fry until golden brown. Remove to rack and drain excess oil. 5. Arrange spring rolls on a plate and garnish with sprigs of coriander or parsley. Serve with a dish of ahead. Cover and refrigerate.) Preheat barbecue (medium-high heat). Season shrimp with salt and pepper. Grill until shrimp are just cooked through, approximately 5 minutes. Transfer to bowl to cool slightly. Add lettuce, jicama, shrimp and cheese to dressing. Toss lightly. Sprinkle salad with capers. Season generously with pepper and serve. Additional Notes (if any): Recipe From: Bon App ------------------------------------------ This recipe was created using Computer Cuisine from IC^naka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ AE/oft/ ------------------------------------------ welve 7- to 8-inch flour tortillas 1 1/2 pounds red onions, chopped fine (about 3 cups) 2 tablespoons olive oil 3/4 cup minced fresh parsley leaves 1/3 cup freshly grated Parmesan cheese 3/4 cup mayonnaise 1 tablespoon balsamic vinegar about 3 dozen wooden picks Method: Prepare grill. On a rack set about 5 inches over glowing coals toast tortillas lightly a few at a time, turning them once, until they begin to puff on each side but a re still soft. Alternatively, tortillas may be toasted on a stove-top griddle over moderately high heat. In a large non-stick skillet cook onions in oil over moderately low heat, stirring occasionally, until soft, about 15 minutes. Transfer onions to a bowl and cool. Stir in parsley, Parmesan, 1/2 cup mayonnaise, and salt and pepper to taste. Spread onion mixture on 11 tortillas, stacking them, and top the stack with remaining tortilla. Wrap cake well in plastic wrap and chill at least 1 h Asian rice noodles, cut about 1/8 inch wide, or 1 pound fresh or dried flat rice noodles 3/4 cup fish sauce or 6 tablespoons soy sauce 4 tsp rice wine vinegar or distilled white vinegar 2 tblsp sugar 4 tsp high-quality paprika, or 1/4 cup catsup or tomato paste 1/2 cup vegetable oil, or more if needed 8 oz boneless pork or boned and skinned chicken, cut into very small pieces 2 tblsp minced or pressed garlic 2 tsp ground dried red hot chili, or 1 tblsp minced fresh hot chile 4 eggs, l Iightly beaten 8 oz medium-sized shrimp, shelled and deveined, tails left intact 10 oz fresh bean sprouts 3 green onions, thinly sliced 1/2 cup chopped unsalted dry-roasted peanuts 1/4 cup chopped fresh cilantro (coriander) finely minced dried shrimp for garnish fresh cilantro sprigs for garnish lemon or lime wedges for garnish e cumin and coriander seeds over moderate heat until fragrant, 1 to 2 minutes. Immediately remove from heat. Grind to a powder in a spice grinder or food p GRILLED TUNA WITH FRESH THYME FishC 4 TUNA STEAKS (ABOUT 1 3/4 POUND), EACH ABOUT 1 INCH THICK FRESHLY GROUND PEPPER TO TASTE 2 TABLESPOONS OLIVE OIL 4 SPRIGS FRESH THYME OR 1/2 TEASPOON DRY 2 TEASPOONS MINCED GARLIC 1. PREHEAT A CHARCOAL GRILL OR BROILER. 2. SPRINKLE THE TUNA WITH SALT AND PEPPER ON BOTH SIDES. PLACE THE OIL IN A FLAT DISH AND ADD THE THYME, GARLIC, LEMON JUICE, LEMON RIND, AND PEPPER FLAKES. PLACE THE TUNA IN THE MARINADE AND COAT WELL ON BOTH SIDES. COVER WITH PLASTIC WRAP AND LET STAND IN A COOL PLACE (NOT THE REFRIGERATOR) FOR 15 MINUTES. 3. REMOVE TUNA FROM THE MARINADE. ADD THE BUTTER TO THE MARINADE AND SET ASIDE. 4. IF THE TUNA IS TO BE COOKED O Recipe: GRILLED TUNA WITH FRESH THYME Ingredients: 4 TUNA STEAKS (ABOUT 1 3/4 POUND), EACH ABOUT 1 INCH THICK FRESHLY GROUND PEPPER TO TASTE 2 TABLESPOONS OLIVE OIL 4 SPRIGS FRESH THYME OR 1/2 TEASPOON DRY 2 TEASPOONS MINCED GARLIC 2 TEASPOONS LEMON JUICE 1 TEASPOON GRATED LEMON RIND 1/4 TEASPOON RED PEPPER FLAKES 2 TABLESPOONS MELTED BUTTER Method: 1. PREHEAT A CHARCOAL GRILL OR BROILER. 2. SPRINKLE THE TUNA WITH SALT AND PEPPER ON BOTH SIDES. PLACE THE OIL IN A FLAT DISH AND ADD THE THYME, GARLIC, LEMON JUICE, LEMON RIND, AND PEPPER FLAKES. PLACE THE TUNA IN THE MARINADE AND COAT WELL ON BOTH SIDES. COVER WITH PLASTIC WRAP AND LET STAND IN A COOL PLACE (NOT THE REFRIGERATOR) FOR 15 MINUTES. 3. REMOVE TUNA FROM THE MARINADE. ADD THE BUTTER TO THE MARINADE AND SET ASIDE. 4. IF THE TUNA IS TO BE COOKED ON A GRILL, PLACE IT DIRECTLY ON THE GRILL, FATTY SIDE DOWN, AND COOK, TURNING OFTEN, 5 TO 6 MINUTES. IF IT IS TO BE COOKED UNDER A BRO ILER, ARRANGE THE TUNA ON A RACK, FATTY SIDE UP. BROIL ABOUT 2 INCHES FROM THE HEAT, LEAVING THE DOOR PARTLY OPEN. COOK 3 MINUTES AND TURN; CONTINUE COOKING 2 MINUTES FOR RARE TUNA. IF YOU WANT IT MEDIUM-RARE, COOK ANOTHER MINUTE ON EACH SIDE. TRANSFER THE TUNA TO THE MARINADE. TURN THE TUNA TO COAT IT ON BOTH SIDES. CUT INTO THIN SLICES OR SERVE IN STEAK SIZES. Additional Notes (if any): All time classic Recipe From: inaka@tdl.com -------------------------D ----------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ND IN A COOL PLACE (NOT THE REFRIGERATOR) FOR 15 MINUTES. 3. REMOVE TUNA FROM THE MARINADE. ADD THE BUTTER TO THE MARINADE AND SET ASIDE. 4. IF THE TUNA IS TO BE COOKED ON A GRILL, PLACE IT DIRECTLY ON THE GRILL, FATTY SIDE DOWN, AND COOK, TURNING OFTEN, 5 TO 6 MINUTES. IF IT IS TO BE COOKED UNDER A BRO Guasacaca Sauce - Hot!!B SaucesC 2 Yellow (Orange) Bell Peppers 2 Medium Onions 8 Habaneros (Scotch Bonnets) Peppers 1 cup Water 2 Cloves Garlic Salt to Taste 1 Cup Oil Recipe: Guacamole Ingredients: 2-3 mashed ripe avocados in a bowl. Add 1 Tbs lemon or lime juice. 3 Tbs. salsa salt and pepper to taste keep tightly covered and refrigerated until serving. 1 med-sized onion, peeled and chopped 1 med-sized tomato, peeled and chopped 2 small chilies, chopped 1 Tbs. olive oil 1 tsp. vinegar 2 tsp. salt, or less. Method: Mix all ingred. til creamy. Keep covered to prevent oxidation and browning. Additional Notes (if any): Recipe From: Mix all ingred. til creamy. Serves 8. Keep covered to prevent oxidation and browning. ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ Gulaschsuppe (Goulash Soup)B SoupsC 2 c Onion, Chopped 1/4 c Shortening 3 Green Bell Peppers, Chopped 3 T Tomato Paste 1 lb Beef Cubes, 1-inch Cubes Red Pepper, Dash 1 t Paprika 2 Garlic Cloves, Minced @Fry onions in hot fat until transparent. Add green peppers and tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients. Simmer about 1 1/2 hours, until meat is tender. (Add cubed potatoes if you like and simmer until potatoes are done.) Best when reheated and served the second day. A Gung Kratiem Prawns with Garlic SeafoodC lettuce, parsley sprigs and cucumber slices, to garnish 2 tbs/30ml oil 2 large garlic cloyes, finely chopped 6-9 large raw king prawns, shelled and deveined 1 tbs/15ml fish sauce 1 tbs/15ml light soy sauce 4 tbs/60ml stock/broth or water a shaking of ground white pepper : Gung Kratiem Prawns with Garlic Ingredients: lettuce, parsley sprigs and cucumber slices, to garnish 2 tbs/30ml oil 2 large garlic cloyes, finely chopped 6-9 large raw king prawns, shelled and deveined 1 tbs/15ml fish sauce 1 tbs/15ml light soy sauce 4 tbs/60ml stock/broth or water a shaking of ground white pepper Method: Line a serving dish with lettuce, parsley sprigs and a few slices of cucumber. Reserve. In a work or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown . Add the prawns and cook briefly, stirring all the time, until they start to become opaque. Stirring briskly after each addition, add the fish sauce, light soy, dark soy, stock and white pepper. By now the prawns should be cooked through. Turn the heat up to maximum for a few seconds quickly to reduce the liquid to about 3 tbs/45ml. Turn onto the prepared serving dish and serve. Halibut DominicaB FishC 6Dr1 1/2 lbs. Alaska halibut fillets (1/2" thick) 1/2 cup dry white wine (or chicken broth) 1 tablespoon lemon juice wl, combine the above ingredients up to and including the salt and pepper, and knead thoroughly. Mixture should be spicy but not too herby, and hold its shape. Break into 5 sections, each the size of a navel orange, then break each section into 6 balls. Knead and flatten slightly to a thickness of about 3/4 inch. Cut the bacon slices into widths equal to the meatballs and place a slice on each one. Continue shaping the balls, keeping the slices of bacon between them. Slip a cane skew er through the centers and roll gently with the palms to smooth the edges (you will need 5 or 6 skewers total, depending on their size). Cover and refrigerate overnight. (Note: I interpret the above instructions as resulting in the meat skewered something like so: --O)O)O)O)O)-- where 'O'=meatball and ')'=bacon slice To cook, set on a broiler tray or grill and cook over/under moderate heat, turning every 5 minutes. The surface will be crusty and the inside cooked within 25 minutes. To serve, put out the pitta, meat, tomatoes, parsley and yogurt in separate dishes. Let guests open the bread or rolls and stuff them with meat and garnishings to their taste. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ keeping the slices of bacon between them. Slip a cane skew er through the centers and roll gently with the palms to smooth the edges (you will need 5 or 6 skewers total, depending on their size). Cover and refrigerate overnight. (Note: I interpret the above instructions as resulting in the meat skewered something like so: --O)O)O)O)O)-- where 'O'=meatball and ')'=bacon slice To cook, set on a broiler tray or grill and cook over/under moderate heat, turning every 5 minutes. The surface will be crusty and the inside cooked within 25 minutes. Halibut SoupB SoupsC 10D|4 large potatoes 1/2 onion 2 lbs. halibut 1can (12 oz.) evaporated milk 1 can cream of celery soup undiluted pepper to taste Recipe: Halibut Dominica Ingredients: 1 1/2 lbs. Alaska halibut fillets (1/2" thick) 1/2 cup dry white wine (or chicken broth) 1 tablespoon lemon juice Sauce: 1/2 lb. mushrooms, thinly sliced 1/2 medium onion, chopped 4 tabs butter 4 tabs flour 1/2 teaspoon salt 1 cup fish liquid 1 cup milk 1/4 teasp thyme 1 cup Monterey Jack cheese, shredded paprika or dill weed Method: Arrange halibut in a shallow baking dish. Pour 1/2 cup dry white wine (or chicken broth), and 1 tablespoon lemon j uice over fish. Cover and bake in a 4000 oven for approximately 10 minutes. Let cool slightly. Drain fish liquid into a measuring cup. Add additional wine or water to make one cup of fish liquid. Sauce: Saute mushrooms, onions and thyme in 2 tablespoons butter. Set aside. Melt 2 tablespoons butter and blend 4 tablespoons flour to make a roux. On low heat, gradually blend in 1 cup of fish liquid and 1 cup of milk. Bring to boil, stirring constantly, and cook 1 or 2 minutes until thickened. Remove from heat, add mushroom mixture. Let cool. Spoon sauce over halibut, covering completely. Scatter 1 cup shredded Monterey Jack cheese over halibut. Bake, uncovered, in a 400 oven for 10 to 12 minutes or until sauce is bubbling around edges and cheese has melted. Dust lightly with paprika or dill weed. Garnish with chopped chives if desired Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer CuisiDgne from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ id into a measuring cup. Add additional wine or water to make one cup of fish liquid. Sauce: Saute mushrooms, onions and thyme in 2 tablespoons butter. Set aside. Melt 2 tablespoons butter and blend 4 tablespoons flour to make a roux. On low heat, gradually blend in 1 cup of fish liquid and 1 cup of milk. Bring to boil, stirring constantly, and cook 1 or 2 minutes until thickened. Recipe: Halibut In Mushroom & Shrimp Sauce Ingredients: 2 1/2 lbs. white fish-halibut, cod, snapper, pollock 1 tablespoon salt 3 bay leaves 1 sliced onion 1 teaspoon thyme 1/2 teaspoon onion powder 1/2 teaspoon celery seed 1 cup celery leaves 1/3 lb. mushrooms Sauce: 2 tablespoons butter 3 tablespoons sherry 18 shrimp 1 clove garlic 1/4 cup butter 1/2 cup flour 1/8 teaspoon pepper 1/4 teaspoon celery salt 1/4 teaspoon onion powder 1 chicken bouillon cube 1 1/2 cups milk Method: Wash 2 1/2 lbs. of white fish and tie in a cheesecloth bag. Poach gently in 2 quarts of water seasoned with salt, bay leaves, onion, thyme, onion powder, celery seed and celery leaves until fish is firm (about 10 minutes). Remove fish from water, drain (keep fish stock), remove bones and skin. Cut into individual servings. Sauce: Melt 2 tablespoons of butter in pan and saute clove crushed garlic, sherry, shrimp and mushrooms. Melt 1/4 cup butter or margarine in saucepan over low heat. Stir in fl our, pepper, celery salt and onion powder. Remove from heat and slowly add chicken bouillon cube dissolved in 1 cup of strained fish stock and milk. Add mushrooms and shrimp. Butter a baking dish and spread a thin layer of sauce over the bottom. Lay fish on top of the sauce. Cover with remaining sauce. Bake at 350 for 15-20 minutes, or until fish flakes easily with a fork. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was crD eated using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ on powder, celery seed and celery leaves until fish is firm (about 10 minutes). Remove fish from water, drain (keep fish stock), remove bones and skin. Cut into individual servings. Sauce: Melt 2 tablespoons of butter in pan and saute clove crushed garlic, sherry, shrimp and mushrooms. Melt 1/4 cup butter or margarine in saucepan over low heat. Stir in fl Harvy WallbangerB CocktailsC 1D<1 1/2 ounces vodka 4 ounces orange juice 1/2 ounce GallianoF}In a highball glass almost filled with ice cubes, combine the vodka and orange juice. Stir well. Float the Galliano on top.K American`=1 1/2 ounces vodka 4 ounces orange juice 1/2 ounce Galliano 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Harvy Wallbanger Ingredients: 1 1/2 ounces vodka 4 ounces orange juice 1/2 ounce Galliano Method: In a highball glass almost filled with ice cubes, combine the vodka and orange juice. Stir well. Float the Galliano on top. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Hash BrownsB PotatoesC Hash BrownsB PotatoesC the use of a good winter squash, instead of pumpkin, as the grain is finer and the flesh is sweeter. Hubbard squash are very good, as are buttercup or fresh acorn squash. Acorn squash from storage are often a bit stringy. Pie pumpkins are good, too, and you can even use canned pumpkin. Be careful to NOT use pumpkin pie filling, which is presweetened and seasoned. Prepare a pie crust. A partially precooked rolledpastry shell is standard for pumpkin pie, but graham cracker crusts, either pre made commercial or homemade, also work well. Cook about a pound or a bit more of squash or pumpkin, which should end up about the right amount for this recipe (you still have to measure). A smallish vegetable can be easily cooked by cutting in half, cleaning out the seeds and pulp, and placing cut side down on an oiled cookie sheet in a 325 oven for 45 minutes. Cut away the skin, and mash the flesh. Larger squash are best cooked by cutting up the flesh into manageable pieces, and steaming on the stovetop until tender, about half an hour or 45 minutes. Remove, drain and mash. Some squash, like buttercup, can be very dry. If this is the case, they are ready to use after mashing. Others are on the moist side, and benefit from reduction. Place the mashed pumpkin or squash in a heavy saucepan over fairly high heat, and stir continually for about 10 minutes. This evaporates excess water, and increases the apparent sweetness of the pulp. The process is sometimes called scorching, although nothing gets blackened if you kept on stirring. Steep the spices in 2 tablespoonsp of boiling water for 3 minutes. Meanwhile, beat the eggs, then add the brown sugar, evaporated milk, salt, pumpkin and spice mixture. Stir well, and add the cream. Beat until smooth. Pour into the prepared crust, and place in an oven preheated to 425. Reduce heat to 300 immediately, and bake for about 25 minutes. The pie is done when all but the center is firm when jiggled. Remove from the oven and cool. Serve with whipped cream or vanilla ice cream. Additional Notes (if any): Recipe From: The recipe is inspired by "Pumpkin Pie Supreme" in The Natural Sweet Tooth Breakfast, Dessert and candy cookbook by Billie Hobart (Straight Arrow Books). ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ n pie, but graham cracker crusts, either pre made commercial or homemade, also work well. Cook about a pound or a bit more of squash or pumpkin, which should end up about the right amount for this recipe (you still have to measure). A smallish vegetable can be easily cooked by cutting in half, cleaning out the seeds and pulp, and placing cut side down on an oiled cookie sheet in a 325 oven for 45 minutes. Cut away the skin, and mash the flesh. Larger squash are best cooked by cutting up the flesh into manageable pieces, and steaming Hazelnut-Crusted HalibutB FishC 4 skinned and boned halibut fillets about 4 oz each 1/8 cup olive oil 1 clove garlic 1 cup shelled hazelnuts, finely chopped 3/4 cup fine dry bread crumbs 1 Tbsp minced parsley 1/8 tsp pepper 1/4 tsp salt 1. Remove skin from garlic clove. Place in small microwave-safe baking dish and drizzle the olive oil over it. Place in microwave and heat on high for 1 minute. Remove and mince well. 2. Take one of the egg whites and beat lightly until egg membranes are broken down. In a small bowl, mix together the chopped hazelnuts and 1 heaping tablespoon of the bread crumbs. Stir in minced garlic, parsley, pepper, salt, orange zest, and egg white. Mix together well, then add vermouth and mix ag inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ but be careful, they can taste oily if you add too much. Slowly add the grated potatos - be careful of splattering the oil since they are wet. You can leave them in place and then flip when one side is golden brown. I prefer to stir them frequently so all the little pieces brown . If you do this, when you are about half done, you can add the bacon and onions (any earlier and they tend to burn - esp the onion). If you do not stir the potatos, mix the sliced onion and pre-cooked bacon in with the potatoes ahead of time (bacon this way must be pre-cooked to ensure it all is cooked. Keep stirring every two minutes or so until they reaceh your desired browness. Near the very end, you can grate some cheese over the potatos. Additional Notes: Recipe From: inaka@tdl Hells EggsB AppetizersC Recipe: Hazelnut-Crusted Halibut Ingredients: 4 skinned and boned halibut fillets about 4 oz each 1/8 cup olive oil 1 clove garlic 1 cup shelled hazelnuts, finely chopped 3/4 cup fine dry bread crumbs 1 Tbsp minced parsley 1/8 tsp pepper 1/4 tsp salt 1/4 tsp finely minced or grated dry orange zest 3 egg whites, with 1 set aside 2 tsp vermouth (or 1 Tbsp, your preference) 2 Tbsp milk 2 Tbsp melted butter or margarine 1/4 cup dry white wine lemon wedges Method: 1. Remove skin from garlic clove. Place in small microwave-safe baking dish and drizzle the olive oil over it. Place in microwave and heat on high for 1 minute. Remove and mince well. 2. Take one of the egg whites and beat lightly until egg membranes are broken down. In a small bowl, mix together the chopped hazelnuts and 1 heaping tablespoon of the bread crumbs. Stir in minced garlic, parsley, pepper, salt, orange zest, and egg white. Mix together well, then add vermouth and mix again. 3. Place remai ning bread crumbs in large plate suitable for dredging. Lightly beat remaining egg whites together with milk and pour into a shallow pan or plate. Dip fillets one at a time in egg white to coat well, then press each side of fish into the crumbs to coat well. 4. Lay fillets well apart in a greased 10X 15 inch pan. Once placed, crumble over the top of each fillet a quarter of the nut mixture, then drizzle melted butter or margarine mixed with the wine over it all. (Option: instead of cr umbling nut mixture over fillets, you can coat the top of each with a layer of the mixture - it's up to you. Crumbling looks better but takes more time to do carefully.) 5. Bake in a 450 degree oven until fish is opaque in center of thickest part, about 10-15 minutes. With a wide spatula, transfer fillets to 4 dinner plates. Serve with lemon wedges to squeeze over the fish. Add salt to taste. Additional Notes (if any): Recipe From: inaka@tdl.com --------------------------------------- Recipe: Hells Eggs Ingredients: For 10 large hard cooked eggs: 1 clove garlic 2 serrano chiles, seeded and minced 1/2 C mayonnaise 1 tsp fresh lemon juice 2 tsp dried mustard powder 1/4 tsp cayenne powder 1/4 tsp pure chile powder 1/4 tsp paprika 1/2 tsp salt 1 tsp chopped cilantro 1 tsp chopped chives Method: Mash egg yolks with remaining ingredients (except chives). Refill eggs. Sprinkle chives on top. Additional Notes (if any): Recipe From: Chile-Heads Recipe Collection ------B ------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Hoisin SauceB SaucesC 4 T Soy sauce,(usual/dark/light) 2 T Peanut butter/black bean paste 1 T Honey/molasses/white or dark sugar 2 t White vinegar 1/8 t Garlic powder 2 t Sesame seed oil 20 dr Chinese-style hot sauce, habanero, jalapeno 1/8 t Pepper *EXPERIMENT! No you have control of the taste. Lighter for chickenand pork, stronger for beef and game. Sweeter for Dim Sum. *The commercial recipe is presumably the black bean paste. I presume they are the same as Mexican/Spanish black beans. *Different types of soy, molasses, some of the oil being hot pepper oil, other styles of pepper sauce. All kinds of variations. However, with light soy and honey, the taste of peanut dominates. *Simply mix together. At first it does not appB ear like it will mix but keep at it just a bit longer and you have Hoisin. Letting it rest does not appear to improve the taste. thyme sprigs 6 tablespoons olive oil a 6-pound leg of lamb, trimmed of excess fat mixed baby vegetables (recipe follows) as an accompaniment fresh mint sprigs for garnish Method: In a large roasting pan stir together the tomatoes, the mushrooms, the bell pepper, the yellow onion, the shallots, the garlic, the pearl onions, the rosemary, or gano, and thyme sprig, 1/4 cup of the oil, and salt and pepper to taste. Arrange the lamb, patted dry, on top of the vegetable mixture, drizzle it wit h the remaining 2 tablespoons oil, and season it with salt and pepper. Roast the lamb and the vegetables in the middle of a preheated 450 F. oven for 15 minutes, reduce the temperature to 350 F., and roast the lamb and stirring the vegetables every 20 minutes, for 1 hour and 20 minutes more, or until the lamb registers 145 F. on a meat thermometer for medium-rare meat. Transfer the lamb to a cutting board and let it stand, covered loosely with foil, for 15 minutes. Reserve the pearl onion s for the mixed baby vegetables. Transfer the lamb to a platter, spoon the baby vegetables around it, and garnish the lamb with the mint sprigs. If planning to make the stuffed cabbage reserve 1 pound of the lamb. Additional Notes (if any): Recipe From: Gourmet March 1993 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ure, drizzle it wit h the remaining 2 tablespoons oil, and season it with salt and pepper. Roast the lamb and the vegetables in the middle of a preheated 450 F. oven for 15 minutes, reduce the temperature to 350 F., and roast the lamb and stirring the vegetables every 20 minutes, for 1 hour and 20 minutes more, or until the lamb registers 145 F. on a meat thermometer for medium-rare meat. Transfer the lamb to a cutting board and let it stand, covered loosely with foil, for 15 minutes. Reserve the pearl onion Honey And Cream SconesB Breads & MuffinsC 6 oz Whole wheat flour 6 oz Plain flour 2 t Bicarbonate of soda 1 t Cream of tartar 1 oz Butter 5 fl Sour cream 4 oz Clear honey 1 Egg Milk for glazing same as Mexican/Spanish black beans. *Different types of soy, molasses, some of the oil being hot pepper oil, other styles of pepper sauce. All kinds of variations. However, with light soy and honey, the taste of peanut dominates. *Simply mix together. At first it does not appear like it will mix but keep at it just a bit longer and you have Hoisin. Letting it rest does not appear to improve the taste. Additional Notes (if any): Recipe From: inaka@tdl.com -------------------------C ----------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ ------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ear honey 1 Egg Milk for glazing Method: Sift the flour, soda, and cream of tartar into a mixing bowl. Cut the fat into the flour and rub it to a breadcrumb consistency. Miz the sour cream and honey together until the honey is dissolved. Beat in the egg. Make a well in the flour, pour in the liquid and mix to a soft dou gh. Turn onto a floured board and knead in a little extra flour if necessary. Roll out 1/2 inch thick and cut into rounds with a 2-inch cutter. Lift onto a heated and greased bakestone and brush the tops of the scones with a little milk. Cook until the underside is golden, then turn and cook the other side. Serve hot, split and spread with butter and honey: or serve cold with butter or clotted cream. Additional Notes: Recipe From: inaka@tdl.com --------------------------------------- Recipe: Honey Lemon Buttermilk Dressing Ingredients: 1/4 teaspoon freshly grated lemon zest 2 teaspoons fresh lemon juice 1 tablespoon plus 1 teaspoon honey 1/2 cup buttermilk 1/4 cup plain yogurt 1 tablespoon vegetable oil 1/4 teaspoon vanilla Method: In a bowl whisk together zest, lemon juice, and honey until combined well and whisk in buttermilk, yogurt, oil, vanilla, and a pinch of salt. Makes about 3/4 cup. Additional Notes (if any): Recipe From: Gourmet June 1994 ------------B ------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ Hot And Sour Rice SoupB SoupsC broth 2 tablespoons soy sauce pinch salt 2 tablespoons white vinegar 2 tablespoons white wine 1 tablespoon liquid cornstarch Method: Cut the chicken, bones and all, into 1-inch pieces. Mix the chicken with all marinade ingredients and let sit for 2-3 minutes. Heat a wok over highest heat for 2 minutes; then add 1 1/2 - 2 cups vegetable oil. As soon as oil is smoking hot, deep-fry the chicken for at least 1 minute till the bloody pieces turn white. Remove to a strainer to drain off oil. Heat 2-3 tablespoons vegetable oil in the wok till smoking hot. Toss in green pepper, bamboo shoots, carrots, black beans, garlic, ginger, and hot red pepper powder. Add chicken broth and cook for 1 minute. Return chicken to wok and add soy sauce, salt, vinegar, and wine; cook for 4-6 more minutes, stirring constantly. Add liquid cornstarch to thicken the gravy, and 1 teaspoon vegetable oil to glaze the dish for better appearance. Additional Notes (if any): Recipe From: Henry Chung's Hunan Style Chinese Cookbook ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ dients and let sit for 2-3 minutes. Heat a wok over highest heat for 2 minutes; then add 1 1/2 - 2 cups vegetable oil. As soon as oil is smoking hot, deep-fry the chicken for at least 1 minute till the bloody pieces turn white. Remove to a strainer to drain off oil. Heat 2-3 tablespoons vegetable oil in the wok till smoking hot. Toss in green pepper, bamboo shoots, carrots, black beans, garlic, ginger, and hot red pepper powder. Add chicken broth and cook for 1 minute. Return chicken to wok and add soy sauce, salt, vinegar, and wine; cook for 4-6 more minutes, stirring constantly. Add liquid cornstarch to thicken the gravy, and 1 teaspoon vegetable oil to glaze the dish for better appearance. Additional Notes: Recipe From: Henry Chung's Hunan Sty Hot And Sour Shrimp SoupB SoupsC 1 lb. med. shrimp 2 sticks fresh or 2 tablespoon. dried lemongrass 4 fresh or dried kaffir lime leaves or 1 tblsp finely grated lemon zest 1 1/2 qt chicken stock 1 tblsp fish sauce or salt to taste 3 tblsp fresh lime juice or to taste iling on medium heat. Add pork, mushrooms, bamboo shoots, and carrots. Cook 3 minutes. Add rice, vinegar, soy sauce, white pepper, sesame oil and hot pepper sauce. Return to a boil, reduce heat, and simmer 3 minutes. In a cup, stir together cornstarch and water until smooth. Gradually stir it into the soup. Cook until slightly thickened. Remove from heat. Gradually add egg in a steady stream, stirring constantly. Garnish with green onion. Additional Notes (if any): Recipe From: inC aka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ minutes. In a cup, stir together cornstarch and water until smooth. Gradually stir it into the soup. Cook until slightly thickened. Remove from heat. Gradually add egg in a steady stream, stirring constantly. Garnish with green onion. Additional Notes: Recipe From: inaka@tdl.c Hot and Sour soupB SoupsC Recipe: Hot And Sour Shrimp Soup Ingredients: 1 lb. med. shrimp 2 sticks fresh or 2 tablespoon. dried lemongrass 4 fresh or dried kaffir lime leaves or 1 tblsp finely grated lemon zest 1 1/2 qt chicken stock 1 tblsp fish sauce or salt to taste 3 tblsp fresh lime juice or to taste 1 tsp Thai chili paste (nam prik pow) or substitute 1/4 tsp. cayenne, 1/4 tsp. sugar, 1/2 tsp. oil 15 oz can straw mushrooms or 12 med. fresh mushrooms 3 fresh hot green chilies 3 tblsp cilantro Method: h, peel, de-vein shrimp. Save shells. Wash shrimp again, drain, pat dry, cover and refrigerate. If using fresh lemongrass, cut each stick into three 2 inch pieces -- starting from rounded bottom end. Discard straw-like top. Lightly crush the 6 pieces. In a pan, combine lemongrass, lime leaves, stock, and shrimp shells. Bring to boil. Lower heat and simmer gently for 20 minutes. Strain stock, then add fish sauce, lime juice, and chili paste. Adjust fish sauce and lime juice to tast e. *Add more chili paste for more heat. Drain straw mushrooms and add to stock. (If using fresh mushrooms, quarter them and drop in lightly salted boiling water. Boil 1 minute. Drain and add to stock.) **The soup can be prepared to this point several hours ahead of time and stored in the refrigerator.** Prepare garnish shortly before serving. Cut green chilies into fine rounds. Wash and dry cilantro. Just before serving, heat the soup, when it begins to boil, drop in peeled shrimp. t Cook on medium heat for 2 minutes or just until shrimp turn opaque. Garnish with chilies and cilantro leaves. Serve hot. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ nutes. Strain stock, then add fish sauce, lime juice, and chili paste. Adjust fish sauce and lime juice to tast Hot And Sour Soup IIB SoupsC 1 qt chicken broth 2 oz shredded pork tenderloin 2 oz shredded bean curd 2 tblsp shredded bamboo shoots 2 tblsp shredded cloud ears 2 tblsp dry lily buds 1 tblsp fresh ground black pepper 1 tsp salt In a heavy kettle, bring the broth to a boil. Meanwhile soften the shredded cloud ears and dry lily buds in water to cover. Drain well Add the pork, bean curd, bamboo shoots, cloud ears and lily buds to the boiling stock. Bring again to a boil and stir in the pepper, salt, soy sauce, and vinegar. Slowly stir in the dissolved cornstarch until desired thickness. Slowly pour the egg into the soup, whisking constantly to form thin strands of egg. Remove from heat and add oil. Ladle into B)bowls and garnish with minced scallions. o 1 medium sized yellow sweet bell pepper o 225g tin water chestnuts o 225g tin bamboo shoots Method: Chop the ginger, chilli pepper and garlic finely. Simmer for ten minutes in 2 1/2 cups of water. Core, seed and chop the red and yellow peppers into strips. Slice the water chestnuts and bamboo shoots. Add these and the other remaining ingredients. Cook until the vegetables are cooked, but still crisp. Adjust the seasoning to sour and spicy, and make the liquid up to 7-8 cups (around 3 pints). Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ Hot and Spicy chicken soupB SoupsC Recipe: Hot And Sour Soup II Ingredients: 1 qt chicken broth 2 oz shredded pork tenderloin 2 oz shredded bean curd 2 tblsp shredded bamboo shoots 2 tblsp shredded cloud ears 2 tblsp dry lily buds 1 tblsp fresh ground black pepper 1 tsp salt 1 tsp sugar 1 tsp dark soy sauce 3 tblsp cider or rice wine vinegar 2-3 tsp cornstarch dissolved in 2 Tblsp water 1 egg, beaten few drops sesame oil 2 tblsp minced scallions or green onions Method: n a heavy kettle, bring the broth to a boil. Meanwhile soften the shredded cloud ears and dry lily buds in water to cover. Drain well Add the pork, bean curd, bamboo shoots, cloud ears and lily buds to the boiling stock. Bring again to a boil and stir in the pepper, salt, soy sauce, and vinegar. Slowly stir in the dissolved cornstarch until desired thickness. Slowly pour the egg into the soup, whisking constantly to form thin strands of egg. Remove from heat and add oil. Ladle into b owls and garnish with minced scallions. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ dark soy sauce 3 tblsp cider or rice wine vinegar 2-3 tsp cornstarch dissolved in 2 Tblsp water 1 egg, beaten few drops sesame oil 2 tblsp minced scallions or green onions Method: n a heavy kettle, bring the broth to a boil. Meanwhile soften the shredded cloud ears and dry lily buds in water to cover. Drain well Add the pork, bean curd, bamboo shoots, cloud ears and lily buds to the boiling stock. Bring again to a boil and stir in the pepper, salt, soy sauce, and vinegar. Slowly stir in the dissolved cornstarch until desired thickness. Slowly pour the egg into the soup, whisking constantly to form thin strands of egg. Remove from heat and add oil. Ladle into b Recipe: Hot and Spicy chicken soup Ingredients: A pot of broth 3,4 slices ginger 1 lemon grass cut and pressed Chicken meat in cubes Straw mushrooms Jalapeno pepper cut up in small pieces or 2 fresh green peppers 1/4 lime juice 1/2 cup coconut milk Basil Method: Boil broth. Add all ingredients except coconut oil and basil. Bring to boil. Add coconut milk. Let simmer. Add basil and serve. Additional Notes (if any): Recipe From: Yan can cook ------------------------------------B ------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ Hot Cocktail SauceB SaucesC 12 oz Bottle Chili Sauce 1 Tsp Tobasco Sauce 2 oz Bottle Hot Horseradish 1 Tsp Lemon Juice 4 TBS Sugar A3Mix thoroughly. Allow 1 hour for flavors to blend. American` 12 oz Bottle Chili Sauce 1 Tsp Tobasco Sauce 2 oz Bottle Hot Horseradish 1 Tsp Lemon Juice 4 TBS Sugar 1228c inaka@tdl.comd 1 Houre Nonef Recipe: Hot Cocktail Sauce Ingredients: 12 oz Bottle Chili Sauce 1 Tsp Tobasco Sauce 2 oz Bottle Hot Horseradish 1 Tsp Lemon Juice 4 TBS Sugar Method: Mix thoroughly. Allow 1 hour for flavors to blend. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ com/~inaka/inakasoft/ Hot German Potato SaladB SaladsC Recipe: Sweet Bread Ingredients: 8 C. Flour 1 t. Salt 2 Yeast Cakes 3/4 C. Sugar 3/4 C. Milk 1/2 Cube Margarine 5 Eggs, beaten Small bowl of water Method: Place flour and salt in a bowl. Make a hole and sprinkle sugar in the hole. Crumble in yeast cakes. Pour in beaten eggs and mix with hands. (it will be dry). Add melted margarine and warm milk mixture into the flour bowl. Knead with closed hand until dough is soft. To soften, add warm water with your hand, (15-20 minutes). Co at bowl with margarine and flour to prevent sticking. Let stand to double in size, breaking down once and let rise. Place in greased pans and let rise and bake. (Before baking, top with egg yolk). Bake at 300 in the beginning (5 mins) and then increase temperature to 350 for 25 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakaso Hot NutsB AppetizersC +1 can Planters "party size" cocktail peanuts, unsalted (this is twice the normal size can). 1 can Cashew halves (the cheap ones on sale). 2 tbls Unsalted butter 2 tsp Salt 1 tsp Cayenne pepper (powder) 1 tsp Black pepper 1/2 tsp White pepper 1 tsp Cumin 1 Smallish brown paper bag crisp; crumble. Reserve 6 tbsp. bacon drippings, place in large saucepan. Saut onion & pepper in small amount butter, until onion is transparent. Add to saucepan onion, pepper, celery, vinegar, water, salt, sugar, & pepper. Boil until thickened, stirring constantly. Pour over potatoes. Toss with crumbled bacon & parsley. Serve hot - yield six servings. Garnish with hard cooked eggs & sprigs of fresh parsley. A cider or white wine vinegar is recommended for this recipe. Also good cold dditional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ Hot Potato CasseroleB PotatoesC 4Dq750 g (1 1/2 lbs) old potatoes 60 g (2ozs) butter 1 onion 1/3 cup sour cream 2 tblsp milk salt and pepper paprika U 1/2 of the milk mixture and beat for another 1 minute. Bake in 375 oven for 18-20 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ This distributes the seasonings onto the buttery nuts, and allows the excess butter to be absorbed by the bag. When cooled a bit, pour nuts bac k into their containers. Have recipe ready at party, for those who ask. You will probably want to step up the pepper quantities, as these are spiced pretty much to appeal even to "the old aunties" and those with mainstream tastes. My wife (not a chile-head) makes me keep the small can home when I make these, so she can sprinkle the nuts on her Chinese food. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl. Hot Sesame WingsB PoultryC Recipe: Hot Potato Casserole Ingredients: 750 g (1 1/2 lbs) old potatoes 60 g (2ozs) butter 1 onion 1/3 cup sour cream 2 tblsp milk salt and pepper paprika Method: Peel and chop potatoes, cook in boiling salted water until tender; drain. Mash well. Melt butter in pan, add peeled and chopped onion, cook until transparent, add to potato with soured cream and milk, mix until smooth, season with salt and pepper. Spoon potato mixture into ovenproof dish, sprinkle with paprika, bake in m od.oven 180 C.(350 F), about 15 mins. Serve with roasts or chops etc. If there is any left over, cut into squares and fry up with some bacon. Really good, we think it is better this way! Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Hungarian bean soupB SoupsC 2 cups navy beans 2 small onions, chopped 1 leek, rinsed and chopped 3 medium carrots, diced 6 large garlic cloves, minced 1 teaspoon salt 1/4 teaspoon black pepper Soak navy beans overnight. Drain them and place in large soup pot with onions, leek, carrots, and garlic. Add water to an inch above the level of the beans. Bring them to a boil and then simmer, covered, until tender (about 1 1/2 hours). Mix in the salt, pepper, and paprika. Ladle out 2 cups of the hot bean water and slowly stir it into the flour until smooth. Add the flour mixture to the beans, stirring constantly. Remove the soup from the heat and whisk in the sour cream and then B9the vinegar. Gently reheat the soup for about 10 minutes. Ge1 tablespoon sweet Hungarian paprika 6 tablespoons flour 1/2 cup sour cream 2 teaspoons cider vinegarK Hungarian Indian Tandoori WingsB PoultryC 2 1/2 pounds wings, trimmed and separated 1 cup plain yogurt 2 tablespoons ginger 6 minced garlic cloves 1 1/2 teaspoons curry powder 1/4 teaspoon turmeric 1/2 teaspoon cumin 1/2 teaspoon dry mustard Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature. Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve. a boil and then simmer, covered, until tender (about 1 1/2 hours). Mix in the salt, pepper, and paprika. Ladle out 2 cups of the hot bean water and slowly stir it into the flour until smooth. Add the flour mixture to the beans, stirring constantly. Remove the soup from the heat and whisk in the sour cream and then the vinegar. Gently reheat the soup for about 10 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe wasC created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Indonesian BeefB BeefC 5 fresh or dried hot red chiles 3 cloves garlic 1 medium onion 1 inch piece root ginger 1 tbs peanut oil 1 tsp shrimp paste (can be omitted with minimal effect) Recipe: Indian Tandoori Wings Ingredients: 2 1/2 pounds wings, trimmed and separated 1 cup plain yogurt 2 tablespoons ginger 6 minced garlic cloves 1 1/2 teaspoons curry powder 1/4 teaspoon turmeric 1/2 teaspoon cumin 1/2 teaspoon dry mustard 2 teaspoon red pepper flakes 1 lemon, juiced 3 tablespoons vegetable oil salt and pepper to taste Method: Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature. Saving marinade, put wings on broiling rack and bro il until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ w.tdl.com/~inaka/inakasoft/ Indonesian Chicken And RiceB PoultryC Recipe: Indonesian Beef Ingredients: 5 fresh or dried hot red chiles 3 cloves garlic 1 medium onion 1 inch piece root ginger 1 tbs peanut oil 1 tsp shrimp paste (can be omitted with minimal effect) 1/2 lb lean beef juice of one lemon 2 tbl dark soy sauce (pref. Kikommen) 1 tsp soft brown sugar 10 fl oz water Method: If you are using dried chiles then soak them in hot water for 20 minutes. Roughly chop the garlic, onion and chiles. Peel and chop the ginger and place in a liquidiser (y ou could probably use a food processor - I haven't tried) with the garlic, onion, chiles, oil and shrimp paste. Blend until a fine paste adding a little water if necessary (avoid the fumes!). Cut the beef into fine slices about 1/8 inch thick, 1 inch long and 1/2 inch wide. Heat a non-stick frying pan and add the paste. Fry for 3 minutes and then add the beef. Fry until the meat is browned all over. Add half the lemon juice, the soy sauce, sugar and water. Stir, reduce the heat and s immer for 20-30 minutes until the beef is tender. Taste and add extra lemon juice if required. Add more water if necessary during cooking. The sauce should be quite thick when the meat is cooked. Serve with rice or noodles and quick fried cabbage with eggs (below). Notes: Vary the number of chiles depending on what sort of chile you are using and how hot you like it. It is supposed to be very hot. I have also made this using left over roast beef and reducing the simmering time to 10 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ inch wide. Heat a non-stick frying pan and add the paste. Fry for 3 minutes and then add the beef. Fry until the meat is browned all over. Add half the lemon juice, the soy sauce, sugar and water. Stir, reduce the heat and s Indonesian Chili Peanut SauceB SaucesC 2 tb Oil 1 ts Garlic, Minced 1/2 c Peanut Butter 1/2 c Chicken Stock Or Broth 2 tb Cider Vinegar 2 tb Karo, Light Or Dark 1 tb Black Soy Sauce 2 tb Sesame Oil Red Pepper To Taste Add onion, red pepper, ginger, and crushed red pepper and cook 30 seconds. Stir in curry powder and rice and cook for 1 minutes. Add liquids. Stir in peanuts, scallions, and parsley and heat. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ttp://www.tdl.com/~inaka/inakasoft/ Indonesian PorkB PorkC 3 tablespoons oil 1 1/2 pounds pork cut in 1/2 inch cubes 3/4 cup minced onion 2 minced garlic cloves 1/4 teaspoon dried ground chili peppers 1/4 cup soy sauce (OR TO TASTE) 2 teaspoons brown sugar 1 teaspoon lemon juice Recipe: Indonesian Chili Peanut Sauce Ingredients: 2 tb Oil 1 ts Garlic, Minced 1/2 c Peanut Butter 1/2 c Chicken Stock Or Broth 2 tb Cider Vinegar 2 tb Karo, Light Or Dark 1 tb Black Soy Sauce 2 tb Sesame Oil Red Pepper To Taste Method: Heat oil in a pan; add garlic and saut 30 seconds. Add peanut butter, and stir until blended. Add the rest of ingredients. Heat, stirring constantly with a whisk, until the sauce is smooth and just beginning to boil. Serve. Variation: Add 1/2 3a very ripe, thoroughly mashed banana just before serving. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ Irish CoffeeB BeveragesC 1DW4 ounces of hot coffee 1 t. granlated sugar 2 ounces Irish whiskey 2 ounces heavy creamF Pour the coffee into an Irish coffee glass. Add the sugar and stir to dissolve it. Add the whiskey and stir. Pour the cream carefully over the back of a teaspoon so that it floats on top of the drink.K Irish`X4 ounces of hot coffee 1 t. granlated sugar 2 ounces Irish whiskey 2 ounces heavy cream Irish CoffeeB BeveragesC 1DW4 ounces of hot coffee 1 t. granlated sugar 2 ounces Irish whiskey 2 ounces heavy creamF Pour the coffee into an Irish coffee glass. Add the sugar and stir to dissolve it. Add the whiskey and stir. Pour the cream carefully over the back of a teaspoon so that it floats on top of the drink.K Irish`X4 ounces of hot coffee 1 t. granlated sugar 2 ounces Irish whiskey 2 ounces heavy cream a Irish Soda BreadB Breads & MuffinsC 4Db2 cups flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk Preheat oven to 350. Mix dry ingredients and add the buttermilk. The dough should be soft. Turn it out on a lightly floured surface and knead for 1 minute. Shape the dough into a round loaf about 8 inches in diameter. Place in a greased round pan or on a greased cookie sheet. With a sharp knife, cut a cross on the top. Brush the top with ice water. Bake 40 to 50 minutes. Remove from the pan and let cool for about 15 minutes on a rack. Irish`c2 cups flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk inaka@tdl.com 20 mins.e 50 mins.f Italian Pepper SausageB SausageC Italian Pepper SausageB SausageC Recipe: Irish Soda Bread Ingredients: 2 cups flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk Method: Preheat oven to 350. Mix dry ingredients and add the buttermilk. The dough should be soft. Turn it out on a lightly floured surface and knead for 1 minute. Shape the dough into a round loaf about 8 inches in diameter. Place in a greased round pan or on a greased cookie sheet. With a sharp knife, cut a cross on the top. Brush the top wit _h ice water. Bake 40 to 50 minutes. Remove from the pan and let cool for about 15 minutes on a rack. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ttp://www.tdl.com/~inaka/inakasoft/ Italian Sausage Spaghetti SauceB SaucesC 2 lb Italian sausage 1 c Dried parsley 1 T Garlic, finely chopped 1/2 c Olive oil 1 t Red cayenne pepper 1 c Plain flour 3 T Lea & Perrins 2 c Onions, finely chopped 1 c Celery, finely chopped Cut Italian sausage into 2-inch lengths. Brown sausage off in olive oil (about half cook it), remove from pan and put aside, Add flour to oil that was used and make roux. Add onions, celery, and bell pepper. Stir and cook until tender or clear. Add water and stir until smooth. Add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. Pour in red pepper,Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce.SB tir real well. Bring to a bubbly boil and add salt, to taste. Add sausage. Bring back to a boil. Turn heat down to simmer.Cook for about 3 or 4 hours. Serve over spaghetti topped with cheese. Jacquie s Everyday SalsaB SaucesC 4 oz tomatillos 2 lb tomatoes 1 cup chopped onion 1/2 cup chopped green onions 1 tblsp minced garlic 1/2 cup canned green chiles 1/2 cup jalapen~o chiles, some seeds removed 2 tsp ground red chile Recipe: Italian Sausage Spaghetti Sauce Ingredients: 2 lb Italian sausage 1 c Dried parsley 1 T Garlic, finely chopped 1/2 c Olive oil 1 t Red cayenne pepper 1 c Plain flour 3 T Lea & Perrins 2 c Onions, finely chopped 1 c Celery, finely chopped 1/4 t Dried mint 1/2 c Bell pepper, finely chopped 3 c Tomato sauce 2 c Water Salt, to taste 2 c Dry white wine Method: Cut Italian sausage into 2-inch lengths. Brown sausage off in olive oil (about half cook it), remove from p an and put aside, Add flour to oil that was used and make roux. Add onions, celery, and bell pepper. Stir and cook until tender or clear. Add water and stir until smooth. Add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. Pour in red pepper,Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce.Stir real well. Bring to a bubbly boil and add salt, to taste. Add sausage. Bring back to a boil. Turn hea Nt down to simmer.Cook for about 3 or 4 hours. Serve over spaghetti topped with cheese. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ lt, to taste 2 c Dry white wine Method: Cut Italian sausage into 2-inch lengths. Brown sausage off in olive oil (about half cook it), remove from p an and put aside, Add flour to oil that was used and make roux. Add onions, celery, and bell pepper. Stir and cook until tender or clear. Add water and stir until smooth. Add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. Pour in red pepper,Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce.Stir real well. Bring to a bubbly boil and add salt, to taste. Add sausage. Bring back to a boil. Turn hea ar. Remove skins and squeeze out seeds. (I ignored this and just opened a large can of stewed tomatoes.) 2. ROUGHLY puree everything. 3. Simmer in an open 2 quart saucepan for 5 minutes to blend flavors and help preserve the salsa. Salsa keeps well. If you want salsa even hotter, just add more jalapenos or keep more seeds. (I didn't have jalapenos, so just added some cayenne and some tabasco to taste. I also found that about a tablespoon of lime juice was nice.) Obviously not a go urmet recipe. But it turned out very nice, and solves the problem of what to do with the other 90% of the cilantro I buy every week or two. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ Jalapeno Deviled EggsB AppetizersC 1/3 cup mayonnaise 1 T. ground cumin 2 T. chopped capers 1 1/2 T. prepared mustard 2 jalapenos, seeded and finely chopped Ground red chiles Chopped cilantro Recipe: Hunter s Stew Ingredients: 1 1/2 c Onions, Minced 1/4 lb Mushrooms, Sliced 2 T Vegetable Oil 1 lb Ground Beef, Coarse Grind * 1 c Beef Broth 5/8 t Nutmeg 1/2 t Worcestershire Sauce 1 t Salt 1/2 t Pepper 3 Potatoes, Medium 3 T Butter 2 Eggs, Large 4 Apples, Tart 1/2 c Bread Crumbs, Fine, Dry * Ground beef should only be ground once and be the leanest you can get. Method: In a frypan saute onions and mushrooms in vegetable oil until soft. Add ground beef; saute mixture 3 to 4 minutes. Stir in broth; bring to a simmer. Add 1/2 t nutmeg, worcestershire sauce, 1/2 t salt, and 1/4 t pepper. Peel the potatoes and boil them in salted water until tender, about 30 minutes. Drain and put through a food mill or grinder. Beat in 2 T butter, 1/2 t salt, 1/4 t pepper. Adjust seasonings to taste. Beat in eggs and remaining nutmeg. Peel, core, and slice apples. Layer mixtures in a 1 1/2-quart buttered baking dish. Spread 1/3 of potatoes on bottom of dish. Top with 1/2 of the meat mixture and 1/2 of the apples. Continue with layers, ending with a layer of potatoes. Sprinkle the top with bread crumbs, and dot with remaining butter. Bake at 375 degrees F. for 45 minutes and then at 400 degrees F. for 10 minutes more. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ -------------D ----------------------------- n broth; bring to a simmer. Add 1/2 t nutmeg, worcestershire sauce, 1/2 t salt, and 1/4 t pepper. Peel the potatoes and boil them in salted water until tender, about 30 minutes. Drain and put through a food mill or grinder. Beat in 2 T butter, 1/2 t salt, 1/4 t pepper. Adjust seasonings to taste. Beat in eggs and remaining nutmeg. Peel, core, and slice apples. Layer mixtures in a 1 1/2-quart buttered baking dish. Spread 1/3 of potatoes on bottom Jam CakeB CakesC 2 cups sugar 3 1/2 cup flour 3/4 cup butter 1 cup nuts 1 cup buttermilk 1 tsp. soda 2 cups jam (I use strawberry or blackberry) 1 tsp. allspice 1 tsp. cinnamon 1 tsp. cloves 1 cup raisins 1 tsp. vanilla 4 eggs (separate eggs, beat whites and add last) Recipe: Jalapeno Deviled Eggs Ingredients: 1/3 cup mayonnaise 1 T. ground cumin 2 T. chopped capers 1 1/2 T. prepared mustard 2 jalapenos, seeded and finely chopped Ground red chiles Chopped cilantro Method: Cut eggs in half and remove yolks. Mash yolks with a fork. Mix all of the rest of the ingredients except ground red chiles and cilantro. Fill egg whites with mixture. Sprinkle with ground red chiles and garnish with cilantro. (You can add salt if you wish, but even I, a salt f iend, can eat these eggs without it.) Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Jelly RollB DessertsC 1/2 c all-purpose flour 1 tsp baking powder 1/4 tsp salt 4 eggs, separated 1/2 tsp vanilla 5/6 c granulated sugar, divided sifted powdered sugar 1/2 c jelly, jam, or other filling Recipe: Jam Cake Ingredients: 2 cups sugar 3 1/2 cup flour 3/4 cup butter 1 cup nuts 1 cup buttermilk 1 tsp. soda 2 cups jam (I use strawberry or blackberry) 1 tsp. allspice 1 tsp. cinnamon 1 tsp. cloves 1 cup raisins 1 tsp. vanilla 4 eggs (separate eggs, beat whites and add last) Method: Dump all ingredients in mixing bowl with the exception of egg whites and mix well. Add egg whites at the last and gently fold in. Bake 300 for 15 minutes, then increase oven temperature to 350 for 915 minutes. Increase the temperature again to 360 for 30 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ John CollinsB CocktailsC 1Do2 ounces bourbon 1 ounce lemon juice 1 t. superfine sugar 3 ounces club soda 1 maraschino cherry 1 orange slice Recipe: Jelly Roll Ingredients: 1/2 c all-purpose flour 1 tsp baking powder 1/4 tsp salt 4 eggs, separated 1/2 tsp vanilla 5/6 c granulated sugar, divided sifted powdered sugar 1/2 c jelly, jam, or other filling Filling Suggestions: pudding or custard pie filling whipped cream (plain or blended w/ fruit) softened ice cream or frozen yogurt Method: Grease and lightly flour a 15x10x1 jelly roll pan. Stir together flour, baking powder, and salt. In a small mixer bowl beat egg yolks and va nilla at high speed 5 minutes until thick and lemon colored. Gradually add 1/3 c sugar, beating until sugar dissolves. Thoroughly wash beaters. In large mixer bowl, beat egg whites at medium spee duntil soft peaks form. Gradually add remaining 1/2 c sugar. Continue beating until stiff peaks form., Fold yolk mixture into whites. Sprinkle flour mixture over egg mixture; fold in gently, just till combined. Spread batter evenly into pan. Bake at 375 for 12 to 15 minutes or until done. Immediat ely loosen edges of cake from pan and turn out onto a towel sprinkled with sifted powdered sugar. Starting with narrow end, roll warm cake and towel together (towel keeps cake from sticking to itself). Cool on a wire rack. Unroll cake and spread it with jelly, jam, or other filling to within 1 inch of edges. Roll up the cake and refrigerate (freeze if filling requires). Additional Notes (if any): Recipe From: Ari Rapkin ------------------------------------------ This recipe was created D{using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ wash beaters. In large mixer bowl, beat egg whites at medium spee duntil soft peaks form. Gradually add remaining 1/2 c sugar. Continue beating until stiff peaks form., Fold yolk mixture into whites. Sprinkle flour mixture over egg mixture; fold in gently, just till combined. Spread batter evenly into pan. Bake at 375 for 12 to 15 minutes or until done. Immediat Just Another Meatloaf Recipe BeefC 3 1/2 pounds hamburger 2 eggs 1/2 cup oatmeal 1/2 cup onions 1/4 cup ketchup salt and pepper few shakes of garlic few shakes of Worcestershire sauce Mix all ingredients with a fork, not hands! If too mushy, add more oatmeal. If too dry, add ketchup. ToppingMix until smooth and pour over uncovered meatloaf. Bake one hour at 350. AKTopping: 1/4 cup brown sugar 1/2 cup ketchup 1/4 cup mustard 1/3 cup honey Just Plain Good ChiliB StewsC 3 medium onions, finely chopped 2 medium green peppers, finely chopped 3 stalks celery, finely chopped 8 lbs coarsely ground beef 1 can (6oz) tomato paste 2 can (1lb-13oz) cans stewed tomatoes 2 can (1lb) tomato sauce 1 can (7oz) chile salsa Kai Look Koei Son-In-Law EggsB EggsC 6 eggs oil for deep-frying,plus 2 tbs/30ml 1 small onion, finely sliced 4 tbs/60ml fish sauce 2 tbs/30ml sugar 1/2 tsp/2-3ml crushed dried chilli or chilli powder Hard-boil/cook the eggs for 6-8 minutes. Rinse in cold water and shell. Heat the oil in the deep-fryer or work until a light haze appears. Using a slotted spoon, lower the eggs into the oil and fry gently, turning carefully, until they are a light golden brown. Remove from the oil, drain, halve lengthways and arrange on a serving dish. Set aside. In a small frying pan, heat the remaining oil until a light haze appears. Fry the sliced onion until crisp and deep brown. Remove from the pan w Recipe: Kai Look Koei Son-In-Law Eggs Ingredients: 6 eggs oil for deep-frying,plus 2 tbs/30ml 1 small onion, finely sliced 4 tbs/60ml fish sauce 2 tbs/30ml sugar 1/2 tsp/2-3ml crushed dried chilli or chilli powder Method: Hard-boil/cook the eggs for 6-8 minutes. Rinse in cold water and shell. Heat the oil in the deep-fryer or work until a light haze appears. Using a slotted spoon, lower the eggs into the oil and fry gently, turning carefully, until they are a light golden brown. Remov e from the oil, drain, halve lengthways and arrange on a serving dish. Set aside. In a small frying pan, heat the remaining oil until a light haze appears. Fry the sliced onion until crisp and deep brown. Remove from the pan with a slotted spoon, drain and set aside. There should be a film of oil left in the pan. Turn the heat down low and add thefish sauce, sugar and chilli. Cook slowly, stirring, until the sugar has dissolved. Continue to cook for about a minute until the mixture thicke Kai Toom Steamed EggB EggsC 3 large eggs 2oz/60 minced/ground pork 1 spring onion/scallion,trimmed and finely chopped 1 shallot, finely chopped 3 tbs/45ml fish sauce 1 tsp/5ml ground white pepper 1 tsp/15ml water 1 tsp/5ml finely chopped coriander leaf {ns, then add the reserved onions and stir for a few seconds to mix. Remove immediately from the heat, pour over the eggs and serve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ lower the eggs into the oil and fry gently, turning carefully, until they are a light golden brown. Remov e from the oil, drain, halve lengthways and arrange on a serving dish. Set aside. In a small frying pan, heat the remaining oil until a light haze appears. Fry the sliced onion until crisp and deep brown. Remove from the pan with a slotted spoon, drain and set aside. There should be a film of oil left in the pan. Turn the heat down low and add thefish sauce, sugar and chilli. Cook slowly, stirring, until the sugar has dissolved. Continue to cook for about a minute until the mixture thicke 5A Kalua pigB PorkC 4D[1 4-5lb pork butt 1 tsp Liquid smoke 1/4 cup Hawaiian salt (rock salt will do) 2 cups water Recipe: Kai Toom Steamed Egg Ingredients: 3 large eggs 2oz/60 minced/ground pork 1 spring onion/scallion,trimmed and finely chopped 1 shallot, finely chopped 3 tbs/45ml fish sauce 1 tsp/5ml ground white pepper 1 tsp/15ml water 1 tsp/5ml finely chopped coriander leaf Method: Break the eggs into a deep bowl which can be easily removed from your steamer or pan. Add the pork, chopped spring onion and shallot, fish sauce, white pepper and water. Lightly beat together. Add the chopped coria nder and stir. Place the bowl in the steamer or pan and steam for 12-15 minutes until the egg is set- test it with the tines of a fork; they should come out clean with no liquid on them. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ dl.com/~inaka/inakasoft/ KamikazeB CocktailsC 1DX1 1/2 ounces Stolichnaya vodka 1/2 ounce Cointreau or triple sec 2 t. Rose s lime juiceFxIn a mixing glass half filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.K Japanese`Y1 1/2 ounces Stolichnaya vodka 1/2 ounce Cointreau or triple sec 2 t. Rose s lime juice 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Kamikaze Ingredients: 1 1/2 ounces Stolichnaya vodka 1/2 ounce Cointreau or triple sec 2 t. Rose s lime juice Method: In a mixing glass half filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------B ------ Karen s Pumpkin CheesecakeB CakesC s Pumpkin CheesecakeB CakesC Kentucky Fried ChickenB PoultryC 1/2 cup salt 1/4 cup black pepper 1/4 cup MSG (optional) 1/4 tsp garlic salt 1/4 tsp tumeric 1/4 tsp ground sage 3/4 tsp curry powder 3/4 tsp onion salt Mix all ingredients together. Place chicken pieces in an egg mixtureof 2 beaten eggs in 2 cups of water. Drain, then coat each piece in the flour mixture. Deep fry in hot oil until golden brown. Finish off the chicken in a 300 F oven for about 1 hour. coating all the crumbs with butter. Pat crumb mixture firmly into bottom of a 9-Inch springform pan. Put into freezer to firm up. Filling: Mix sugar, pumpkin puree, 3 egg yolks, cinnamon, mace, ginger and salt. Then, set this mixture aside. Place cream cheese and sugar in bowl of mixer and mix until smooth. Then add eggs plus one yolk and the 2 tablespoons of heavy cream. Mix until smooth and then add the sifted cornstarch. Mix again, then add the vanilla and lemon extracts, and m ix until the whole mixture is smooth. Now add the spiced pumpkin puree to the cream cheese mixture, and mix all together thoroughly. (The smooth texture depends on thorough mixing). Pour the cheesecake mixture into pan with the crust, and bake at 350 for almost 45 minutes or until the sides have risen. The center will still be somewhat soft. Remove from oven, cool to room temperature, then refrigerate until thoroughly chilled. Run a knife around the edge of the pan. Undo the spring R and remove cheesecake from bottom. Garnish with whipped cream rosettes and whole pecans. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ the 2 tablespoons of heavy cream. Mix until smooth and then add the sifted cornstarch. Mix again, then add the vanilla and lemon extracts, and m ix until the whole mixture is smooth. Now add the spiced pumpkin puree to the cream cheese mixture, and mix all together thoroughly. (The smooth texture depends on thorough mixing). Pour the cheesecake mixture into pan with the crust, and bake at 350 for almost 45 minutes or until the sides have risen. The center will still be somewhat soft. Remove from oven, cool to room temperature, then refrigerate until thoroughly chilled. Run a knife around the edge of the pan. Undo the spring >A5Khao Nah Gai Fried Chicken with Bamboo Shoots on RiceB PoultryC E1 lb/450g/2cups cooked rice 2 tbs/30ml oil 2 garlic clovers, finely chopped 4oz/120g boneless chicken, finely sliced 2oz/60g bamboo shoots, sliced 2oz/60g straw mushrooms, halved 1 tbs/15ml light soy sauce 2 tbs/30ml fish sauce 1 tsp/5ml sugar1 tbs/15ml dark soy sauce 3 tbs/45ml stock/broth or water (or more if necessary) 2. Finish off the chicken in a 300 F oven for about 1 hour. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ Recipe: Khao Nah Gai Fried Chicken with Bamboo Shoots on Rice Ingredients: 1 lb/450g/2cups cooked rice 2 tbs/30ml oil 2 garlic clovers, finely chopped 4oz/120g boneless chicken, finely sliced 2oz/60g bamboo shoots, sliced 2oz/60g straw mushrooms, halved 1 tbs/15ml light soy sauce 2 tbs/30ml fish sauce 1 tsp/5ml sugar1 tbs/15ml dark soy sauce 3 tbs/45ml stock/broth or water (or more if necessary) 1 tbs/15ml flour mixed with 2 tbs/30ml water(this is probably more than you will need) aking of ground white pepper 1 spring onion/scallion, coarsely chopped Method: Put the cooked rice on a serving dish and keep warm. In a wok or frying pan heat the oil until a light haze appears. Add the garlic and cook until golden brown. Add the chichen and stir-fry for a few seconds. Add the bamboo shoots and straw mushrooms and stir. Strring quickly after each addition, add the light soy, fish sauce, sugar, dark soy and stock (or water). Add more stock if the mixture becomes dry. Ad d 1 tbs/15ml of the flour and water mixture and stir until thoroughly blended to make a lightly th ickened sauce, adding a little more stock or flour/water mixture if necessary. Add the pepper and chopped spring onions, stir quickly and serve immediately over the cooked rice. This dish is a meal in itself, served on rice rater than as one of several dishes making up a full meal. Most of its ingredients can be found in cans so it makes a useful emergency meal. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ til golden brown. Add the chichen and stir-fry for a few seconds. Add the bamboo shoots and straw mushrooms and stir. Strring quickly after each addition, add the light soy, fish sauce, sugar, dark soy and stock (or water). Add more stock if the mixture becomes dry. Ad Kourabiedes (almond cakes)B DessertsC 8 oz butter 4 oz sugar 1 lb plain flour 4 oz ground almonds 1 free-range egg yolk 1/2 tbsp brandy 1/2 tsp baking soda 4 oz icing sugar ing pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown. Add the chillies and the prawns and stir quickly. Add the fish sauce, sugar and soy sauce;stir and cook for a few seconds until the prawns are coo ked through. Add the cooked rice and stir thoroughly. Add the onion, sweet pepper, white pepper and spring onion and stir quickly to mix. Turn onto a serving dish and garnish with the coriander leaves. Additional Notes (if any): Recipe From: inaka@tdl.C ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ Kung Pao PorkB PorkC 3/4 pound lean pork, cut into 1/2 inch cubes 3 tablespoons soy sauce 2 tablespoons lemon juice 2 tablespoons sugar 2 teaspoons cornstarch 1/4 teaspoon crushed red pepper 2 cloves minced garlic 2 tablespoons oil Recipe: Kourabiedes (almond cakes) Ingredients: 8 oz butter 4 oz sugar 1 lb plain flour 4 oz ground almonds 1 free-range egg yolk 1/2 tbsp brandy 1/2 tsp baking soda 4 oz icing sugar Method: 1. Beat the butter together with the sugar until white and creamy. 2. Add the brandy, beaten egg and then the flour, soda, salt and ground almonds. 3. Knead well and then form into egg-shaped balls. 4. Flatten onto a greased baking tray and bake in a moderate oven(150C/3250F/gas mark 4) for 20 min lutes until firm, crisp and slightly golden 5. Sprinkle with rose water, if available, and dust with the icing sugar. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ 3-4 cans coconut milk (make sure it's the unsweetened kind) 3 tblsp chopped scallions 1-3 tsp lemon grass cilantro (preferably fresh) tofu (cubed into smallish pieces) chicken also cubed to bite size. mushrooms 1 carrot grated juice from loads of limes (8? i can never put in enough) serrano chillies (or any other hot chili pepper, again preferably fresh, but powdered will do) 1 tsp galanga powder ans (3 1/2 oz. ea.) pitted ripe olives, drained, coarsely chopped 1 pkg. (8 oz.) sharp Cheddar cheese, shredded Large round tortilla chips Method: 1. Make guacamole: peel, pit and mash avocados in a medium bowl with lemon juice, salt and pepper. Combine sour cream, mayo and taco seasoning in a separate bowl. 2. Assembly: Spread bean dip on a large shallow serving platter. Top with guacamole. Layer on sour cream mixture. Sprinkle with onions, tomatoes and olives. Cover this with shredded cheese. Garnish with a dollop of sour cream. Chill for about Leg Of LambB LambC 4DELeg of lamb lot of garlic some ginger and rosemary a little soy sauce s. Add remaining ingredients. Bring to boil. Reduce heat to medium; simmer until lamb, barley and all vegetables are tender and soup is thick, stirring occasionally, about 1 hour 30 minutes. Remove bay leaves. Season with salt and pepper. Additional Notes (if any): Recipe From: Bon App May 1996 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Recipe: Spicy Peanut Sauce for Satay Ingredients: 1 c Thick coconut milk 2 1/2 tb Red curry paste 3/4 c Thin coconut milk 1 tb Fish sauce 2 tb Light brown sugar 1 1/2 tb Tamarind water 1/4 c Ground unsalted dry roasted -peanuts or 3 tb creamy -peanut butter Method: In a pan, heat the thick coconut milk over low heat and cook until it thickens and becomes oily around the edges. Increase the heat. Add the curry paste and cook for 3 to 5 minutes, being careful not to burn. There wil l be a noticeable color and odor change as the mixture becomes properly cooked. Add the thin coconut milk gradually. Stir. Season with fish sauce, sugar, and tamarind water. Add the ground peanuts. Stir. Serve as a dipping sauce. The sauce will become spicier and thicker as it stands. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ s Vegetable DipB AppetizersC ManyD11 C. Mayonnaise 1C. Sour Cream 1 T. Lemon Juice F9Mix all ingredients, chill and sever on a vegetable tray.GU1 T. Fresh Parsley (chopped) 1/2 t. Dry Dill 1 t. Dijon Mustard - plus a little more AmericanL 1 C. Mayonnaise 1C. Sour Cream 1 T. Lemon Juice 1 T. Fresh Parsley (chopped) 1/2 t. Dry Dill 1 t. Dijon Mustard - plus a little more 1228c inaka@tdl.comd 10 mins.e Nonef Highg Mediumm Recipe: Lari s Vegetable Dip Ingredients: 1 C. Mayonnaise 1C. Sour Cream 1 T. Lemon Juice 1 T. Fresh Parsley (chopped) 1/2 t. Dry Dill 1 t. Dijon Mustard - plus a little more Method: Mix all ingredients, chill and sever on a vegetable tray. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ -----------------------------------------B he mixture thoroughly by hand. Shape the mixture into 8 equal size patties similar to hamburgers. Heat the oil in a non stick skillet large enough to hold all of the patties. Two pans may be necessary. Add the patties to the skillet. Cook them over medium high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired. Drain on paper towels and serve with the harissa sauce on the side. Additional Notes (if any): Recipe From: the Chile-Heads Recipe Collection ---------------------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Latigo Chili Stews Recipe: Lathero Keik (oil cake) Ingredients: 8 fl oz olive oil 12 oz sugar 1 1/2 lb flour 12 oz currants pinch salt 1 orange, juice and rind 1 lemon, juice and rind 1 tbsp brandy 1 tsp baking soda cinnamon Method: 1. Preheat the oven to 180C/325F or gas mark 4. 2. Beat the oil and sugar together. 3. Sift together the flour, salt, soda and cinnamon. 4. Slowly mix the dry ingredients and the juice into the oil mixture. 5. Roll the currants in a little flour and mix them in. 6. Add the r ind and brandy, adding a little extra water if the mixture seems too thick. 7. Place in a greased baking tin, at least 8" in diameter and 3" deep, and bake in a moderate oven for about an hour. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ Toasted LeeksB VegetablesC 4 1/2 lbs leek 3 tsp salt 1 garlic clove 5 1/4 oz butter 3 1/2 oz bread crumbs white pepper 4 1/4 oz sour cream 2 egg yolks 3 1/2 oz gouda cheese inced 2 Tbls Cumin, Ground 1 Tbls All Spice 2 Tbls Salt 5 Tbls Peanut Oil 2 Tbls Tabasco Sauce 3 Tbls Honey 24 ozBudweiser Beer 1 Tbls Cider Vinegar 3 oz Tequila 4 Anchose Chile Peppers, Dried, Stemmed, Seeded & Minced Method: Heat a large cast iron pot. Add the oil to the hot pot. Add the meat, onions, garlic and peppers. Sautee until the meat is browned. Add the beer and tequila. Bring to a boil. Add the salt, pepper, vinegar, the first measure of cumin, all spice, tomatoes, tomato sauce and the cayenne flakes. Simmer for 1 hour. Add the second measure of cumin, the Tabasco sauce, tomato paste and the honey. Simmer for another hour. Add the third measure of cumin. Increase th heat to medium high. Cook for 10 minutes, stirring frequently. Serve hot. Additional Notes (if any): Recipe From: Chile-Heads Recipe Collection ------------------------------------------ This recipe was created using Computer Recipe: Toasted Leeks Ingredients: 4 1/2 lbs leek 3 tsp salt 1 garlic clove 5 1/4 oz butter 3 1/2 oz bread crumbs white pepper 4 1/4 oz sour cream 2 egg yolks 3 1/2 oz gouda cheese Method: 1. Preheat the oven to 425 degrees F. Cut the white from the leek into finger long strips. 2. Cook the leek strips in 3 quarts of salt water (3 tsp salt) to a rolling boil and let drip. 3. Rub out a heat resistant pan with half of the garlic clove and grease with 2 tbs butter. 4. Toast the brea d crumbs golden brown in a pan on low heat with half of the remaining butter. 5. Layer the leek and bread crumbs into the pan, salt and pepper each layer, topping it off with leek. 6. Mix the cream and egg yolks and pour over it, cover with the grated cheese. 7. Distribute the rest of the butter into small pats on top of it and toast for 20 minutes on the middle rack of the oven. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe Leg Of Lamb With SpicesB LambC 4DsLeg of lamb 1/4 cup olive oil 3-4 large cloves of garlic 2 tblsp Dijon mustard 3 tblsp chopped rosemary Recipe: Ham Leu Ingredients: 80g smoked ham 1 onion 1teasp paprika 500g cleaned tomatoes 1kg green pepper sausage (optional) Method: Slice 80 g smoked bacon into thin strips. fry until the fat runs then add 1 large chopped onion and fry until transparent. Sprinkle with 1 teaspoon paprika, add 500 g cleaned and quartered tomatoes and 1 kg green peppers cut in rings or strips. Add salt to taste, steam for 10 minutes under lid and then braise gently without a lid until tender. Papri Bka sausage or frankfurters can be added to make the dish more substantial. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ Lemon Bliss WingsB PoultryC Recipe: Spicy Black Bean Dip Ingredients: First prepare the black beans... 2 Cups washed/cleaned black beans 6 (or so) C water 1 medium onion, chopped 1 Tbs minced or granulated garlic 2 Tbs salt Black Bean Dip 2 C cooked black beans 1 jalapeno chile, minced 1 small chopped onion 1 Tbs fresh chopped garlic 1 C sour cream (or use yogurt) 1 tsp cumin salt, pepper to taste Method: First prepare the black beans... Put all ingredients in a suitable pot. Bring to boil, then reduce heat t o low and simmer 2-3 hours, or until tender. Add more water if needed, and skim foam off the top Puree the beans in a blender or food processor. Add rest, puree until smooth.. Chill before serving. For a great smokey tasting dip, use chipotle(s) instead of jalapenos! Additional Notes (if any): Recipe From: the Chile-Heads Recipe Collection ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasof Lemon Buttermilk PieB Pies (Desserts)C 1/2 stick (1/4 cup) unsalted butter, melted and cooled 1 cup sugar 1 1/2 cups buttermilk 4 large eggs yolks 4 tablespoons all-purpose flour 1 teaspoon vanilla 1 1/2 teaspoons freshly grated lemon zest 1/4 teaspoon salt freshly grated nutmeg to taste n a bowl. Heat skillet and add oil. Stir fry wings until fried on both sides. Add ginger and garlic to the frying wings. Lower temperature and continue to fry until cooked through. Add lemon seasoning liquid, and turn heat up to high. Continue stirring until liquid becomes a thick glaze. Transfer to a platter and serve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. httpCK://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Lemon ChickenB PoultryC Recipe: Lemon Buttermilk Pie Ingredients: 1/2 stick (1/4 cup) unsalted butter, melted and cooled 1 cup sugar 1 1/2 cups buttermilk 4 large eggs yolks 4 tablespoons all-purpose flour 1 teaspoon vanilla 1 1/2 teaspoons freshly grated lemon zest 1/4 teaspoon salt freshly grated nutmeg to taste TE BRIS 1 1/4 cups all-purpose flour 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits 2 tablespoons cold vegetable shortening 1/4 teaspoon salt 2 tablespoons ice water plus additional if necessary Method: TE BRIS In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add the 2 tablespoons ice water, toss the mixture until the water is incorporated, adding the additional ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour. Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9-inch (1 quart) glass pie plate. Crimp the edge decoratively and chill the shell for 30 minutes. Preheat the oven to 350 F. In a bowl whisk together the butter, the sugar, the buttermilk, the egg yolks, the flour, the vanilla, the zest, the salt, and the nutmeg and pour the filling into the shell. Bake the pie in the lower third of the oven for 20 minutes, reduce the temperature to 325 F., and bake the pie for 20 to 25 minutes more, or until the filling is set and golden. Let the pie cool on a r (ack and serve it at room temperature or chilled. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ rm the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour. Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9-inch Lemon Chicken IIB PoultryC Recipe: Lemon Chicken Ingredients: 1 chicken breast cut in strips Marinade: 1 tabs soy 1 tabs dry sherry Cornstarch (can add ginger and garlic) Finely chopped walnuts Cornstarch Lemon sauce: 1/3 cup chicken broth 1/3 cup lemon juice a little sugar a little ginger lemon zest cornstarch mixture Method: Marinate chicken. Coat with cornstarch, then walnuts. Heat deepfrying oil. Deep fry chicken. Make lemon sauce. Serve decorated with lemon zest. Additional Notes (if any): Recipe From: B Yan Can Cook ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ Lemon Coconut Bars JulienneB CookiesC Recipe: Lemon Chicken II Ingredients: 3 chicken leg quarters OR 2 whole boneless boobs 1/4 cup unsalted butter 1 clove garlic, minced 3/4 teaspoon salt 2 tablespoons oil 1/4 cup lemon juice 2 tablespoon onion, minced 1/4 teaspoon pepper 1/4 teaspoon thyme fresh chopped chives Method: Melt butter in skillet. Brown chicken on both sides; combine rest of ingredients and pour sauce over chicken. Cover tightly and cook over low heat about 40 minutes (for leg quarters) OR 20 minutes (for 0boneless boobs). Sprinkle chives on top before serving. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ttp://www.tdl.com/~inaka/inakasoft/ r until light and fluffy and add hot water and vanilla, beating until thick and glossy. Spread frosting evenly on cooled filling and chill until frosting is set. Cut confection into 2-inch squares. Makes about 16 bars Additional Notes (if any): Recipe From: Gourmet September 1995 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ or until p ale golden, and cool in pan on a rack. Make filling while crust is baking:In a medium bowl whisk together eggs, zest, and lemon juice. In a small bowl stir together flour, sugar, baking powder, and coconut and whisk into egg mixture. Pour filling onto crust, spreading evenly, and bake in middle of oven until filling is pale golden and set, about 25 minutes. Cool confection in pan on rack 30 minutes. Make frosting In a bowl with an electric mixer beat together butter and confectioners' suga AB:naka/inakasoft/ ------------------------------------------ 1 tablespoon cornstarch. Add chicken and toss to coat. Let stand 15 minutes. Meanwhile, in a small bowl, combine remaining soy sauce, 1 teaspoon cornstarch, sherry, vinegar, and sugar; set aside. In a large frying pan or wok heat oil over medium-high heat. Stir-fry cashews 1 minute; remove with a clotted spoon and drain on paper towels. Add chicken and stir-fry until opaque, 2 to 3 minutes; remove and set aside. Add ging Ter, scallions and water chestnuts; stir-fry 1 minute. Add chicken, green pepper and reserved seasoning sauce. Cook, stirring, until thickened. Add reserved cashews and serve over rice. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ ot take place. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.td Lemon TartsB Pies (Desserts)C 7 large egg yolks 1 cup sugar 1/2 cup fresh lemon juice 1/2 cup unsalted butter 1 1/2 tablespoons grated lemon zest 16 to 20 (2 inch) pre-baked tartlet shells edible flowers, optional Recipe: Lemon Crumb Cake Ingredients: 2 cups all purpose flour 1 cup sugar 1/2 cup packed golden brown sugar 4 teaspoons grated lemon peel 3/4 teaspoon ground cinnamon 1/2 cup vegetable oil 2 tablespoons fresh lemon juice 1 cup sour cream 1 large egg 1 teaspoon vanilla extract 1 teaspoon baking powder 1 teaspoon baking soda Powdered Sugar Method: Position rack in center of oven and preheat to 325 F. Lightly butter and flour 8-inch square glass baking dish. Stir flour, 1 cup sugar, br own sugar, lemon peel and cinnamon in large bowl to blend. Add oil and lemon juice and mix until flour is evenly moistened and mixture forms clumps. Set aside 1 cup of mixture for topping. Whisk sour cream, egg, vanilla, baking powder and baking soda in small bowl until well blended. Using electric mixer, add sour cream mixture to crumb mixture and beat until batter is smooth. Spread batter in prepared pan. Sprinkle reserved crumb mixture over top. Bake until tester inserted into center of cake comes out clean, about 40 minutes. Transfer pan to rack and cool. (Can be made 1 day ahead. Cover with foil; Store at room temperature.) Sift powdered sugar over top of cake. Cut into squares and serve. Additional Notes (if any): Recipe From: Bon App April 1995 Elinor Klivens ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ r, br own sugar, lemon peel and cinnamon in large bowl to blend. Add oil and lemon juice and mix until flour is evenly moistened and mixture forms clumps. Set aside 1 cup of mixture for topping. Whisk sour cream, egg, vanilla, baking powder and baking soda in small bowl until well blended. Using electric mixer, add sour cream mixture to crumb mixture and beat until batter is smooth. Spread batter in prepared pan. Sprinkle reserved crumb mixture over top. Bake until tester inserted into center of When egg yolks are whipped, decrease mixer speed to medium. Gradually add hot suger-butter mixture, beating constantly. Place mixing bowl just above water level over simmering water. (Do NOT let bowl touch water) Whisk mixture constantly and cook until mixture is thick custard, consistency of sour cream, about 10 minutes. Immediately transfer to 3-cup mixing bowl. Stir in lemon zest. Cover with plastic wrap. Refrigerate until chilled. (Can be made few days in advance. Before using, stir w |ell to smooth out consistency.) Up to 2 hours before serving, fill pre-baked shells with lemon curd. Refrigerate until serving time. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Lemon KetchupB PreservesC K6 limonspeeled1/3 cup (75 ml) salt 3 tablespoons (45 ml) shallotsfinely chopped 1 garlic clovefinely chopped 3 1/2 tablespoons (17 ml) ground mace 1 teaspoon (5 ml) whole clovescrushed 2 tablespoons (30 ml) ground ginger 1 teaspoon (5 ml) cayenne pepper 2/3 cup (150 ml) freshly grated horseradish 3 1/2 cups (825 ml) white vinegar Cut off a piece from both ends of each lemon and rub in the salt. Rub the outsides of the lemons with salt. Put them in a jar with the shallots garliac and spices reserving a little of the mace and ginger. Add the horseradish.Boil the vinegar for five minutes with the reserved mace and ginger and pour this over the lemons. Cover lightly and when cold close the jar tightly. Refrigerate. Strain after six months or after 12 months. The strained ketchup should be put into small bottles BGwith new corks.Variation: Pack a few slices of ripe tomato in each jar. Lemon Lemon Parsley White FishB FishC 1/2 cup butter 2 tablespoons flour 2 tablespoons lemon juice 2 tablespoons parsley -- chopped Salt & pepper to taste 1/8 teaspoon celery seed 1 pound white fish fillets Melt butter in baking dish, then put all the remaining ingredients into melted butter. Coat both sides of fish as you put them into baking dish. Cover with waxed paper, microwave on high 5-6 minutes (or) until fish flakes easily. American them in a jar with the shallots garliac and spices reserving a little of the mace and ginger. Add the horseradish.Boil the vinegar for five minutes with the reserved mace and ginger and pour this over the lemons. Cover lightly and when cold close the jar tightly. Refrigerate. Strain after six months or after 12 months. The strained ketchup should be put into small bottles with new corks.Variation: Pack a few slices of ripe tomato in each jar. Additional Notes (if any): Recipe From: C inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ Lemon PickleB PreservesC ManyD\Lemons 6 Salt 5 tsp. Chili powder 5 tsp. Turmeric pinch Hing 1 tsp. Methi 1 tsp. Oil 5 tbsp. Cut lemons into small pieces and remove the seeds. Add salt and keep for about 12 hours. Add chili powder, turmeric, and methi. Heat oil, mustard seeds, and asafoetida. Spread this mixture over the lemons. Mix thoroughly. Indian`]Lemons 6 Salt 5 tsp. Chili powder 5 tsp. Turmeric pinch Hing 1 tsp. Methi 1 tsp. Oil 5 tbsp. 1228c inaka@tdl.comd Overnighte Nonef Lemon RiceB RiceC 2nts: Lemons 6 Salt 5 tsp. Chili powder 5 tsp. Turmeric pinch Hing 1 tsp. Methi 1 tsp. Oil 5 tbsp. Method: Cut lemons into small pieces and remove the seeds. Add salt and keep for about 12 hours. Add chili powder, turmeric, and methi. Heat oil, mustard seeds, and asafoetida. Spread this mixture over the lemons. Mix thoroughly. Lemon RiceB RiceC Lemon Rice IIB RiceC Recipe: Lemon Rice Ingredients: 1 3/4 cups canned chicken broth 1 clove garlic, slightly crushed 1 cup basmati rice, rinsed 1 tablespoon finely grated lemon zest 2 tablespoons finely chopped fresh dill or 1/2 teaspoon dry 2 tablespoons unsalted butter pepper to taste Method: Heat the broth and garlic in a saucepan to boiling. Stir in the rice, cover and simmer until the liquid is absorbed, about 20 minutes. Remove from heat. Stir in the lemon zest and let stand covered for 5 minute Ps. Remove the garlic. Gently stir in the dill and butter. Season to taste with pepper. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ Lemon Rosemary Grilled ChickenB PoultryC 1/3 cup lemon juice 1/4 cup light olive oil or vegetable oil 1 tablespoon dry rosemary or 2 tablespoons fresh 2 tablespoons honey 2 tablespoons dijon mustard 2 large cloves garlic, minced dash pepper 2 whole boneless chicken breasts Marinate overnight and grill. American Lemony Potato WedgesB PotatoesC Recipe: Lemon And Lime Butter Ingredients: 1/4 lb. (1 stick) butter, softened 2tbsp lime (lemon) juice 1tbsp freshly grated lime zest 2tbsp soy sauce 1/4 lb. (1 stick) butter, softened 1tbsp chopped fresh parsley 1tbsp fresh lemon juice Salt and freshly ground black pepper to taste Method: Cream all the ingredients in a small bowl. Form the mixture in a cylinder and wrap in waxed paper. Chill until ready to use. Additional Notes (if any): Recipe From: inaka@tdl.com -----------B ------------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ Lentil And Garlic SoupB SoupsC Recipe: Lemony Potato Wedges Ingredients: 2 tablespoons unsalted butter 2 tablespoons lemon juice 3 tablespoons grated Parmesan cheese 1 1/2 teaspoons grated lemon rind 1/2 teaspoon paprika 1/8 teaspoon salt 1/4 teaspoon thyme 2 medium baking potatoes, unpeeled and cut into quarters Method: Place butter in a 1-cup glass measure. Microwave until melted; add lemon juice. Combine next 5 ingredients.Brush potatoes with lemon mixture and sprinkle with cheese mixture. Arrange potatoes on k plate and cover loosely with waxed paper. Microwave 15-18 minutes or until tender, rotating dish every 5 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Leonie s Broiled Salmon SauceB SaucesC 2DO1/2Cube Margarine 2 T. Mayonnaise Dash - Garlic Salt Dash - Salt Dash - Pepper Melt entire mixture stirring constantly. Add Salmon & turn to cover both sides. Broil about 5 to 8 minutes on each side depending how thick the fillet are. Recipe: Lentil And Garlic Soup Ingredients: 7 cups chicken broth 2 cups dry lentils 2 tomatoes, peeled, and cut in quarters 4 cloves garlic, coarsely chopped 2 onions, quartered 2 teaspoons ground cumin Method: In a large pot, bring broth to a boil. Add lentils, tomatoes, garlic, and onions. Partially cover pan and simmer 45 minutes or until lentils are tender. Put soup in blender. Return to pot and season with cumin, salt, and pepper. Additional Notes (if any): Recipe From: inaB ka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ Lettuce With Warm DressingB SaladsC 2 heads of lettuce, 50 g/2 oz smoked bacon (diced), 1 clove of garlic, 100 ml/2 and half fl oz sour cream, 2 tablespoon wine vinegar or juice of 1 lemon, 1 teaspoon sugar, salt Wash and dry the lettuce thoroughly, discarding any limp outside leaves. Cut each lettuce into four, place in salad bowl and sprinkle with salt and sugar. Fry the bacon until the fat runs. Put the pieces of bacon aside and fry the crushed garlic gently in the fat. Stir in the sour cream and vinegar, and bring almost the boil. Pour the hot dressing over the lettuce, dredge with crispy bacon. American Linguine With White Clam SauceB PastaC the frying pan stand on the stove, covered, until the dough is ready. Preheat the oven to 450 deg. F (3) Roll out the dough so it fits in a 12x16 inch bak ing dish. Put the dough into the dish so that the dough covers the whole dish (this is the most dif ficult part; don't be discouraged if you have to roll out the dough again). (4) Add the filling on top of the dough. Whip the egg and spread it over the filling. Bake it on the bottom rack in the oven for about 20 mi nutes. (5) When the pie has cooled off a bit; cut it into pieces that are 1 1/4 inches by 6 inches (the traditional size of lihapiirakka in Finland). Serve. Additional Notes (if any): Recipe From: Krister Valtonen Dept. of CS, University of Linkoping, Sweden. ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ t. Let Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 1 package of dried yeast) 1/3 cup sugar 3 cups wheat flour FILLING 1 large yellow onion 1 lb ground meat (mixed beef and pork) 1 1/4 cups cooked rice (left-over rice is fine) 1 cup cream 1 egg salt and pepper Method: (1) Make the dough: melt the butte r and add milk. Heat the mixture to 100 deg. F. Crumble the yeast into a bowl. Add the butter-and-milk mixture and whip it until the yeast as dissolved. Add sugar, salt and flour and stir until it becomes a dough. Cover the bowl, and let rise in a warm place for about 40 minutes. (2) While the dough rises, chop the onion into very small pieces, and put in a large frying pan. Add the ground meat immediately and saut' e for 10 minutes, stirring occasionally. Add t Linguini with Clam SauceB PastaC 1 lb fresh homemade linguini 1/3 cup olive oil 2 tb minced garlic 1/2 tsp red pepper flakes 2 small cans whole baby clams 2 tb fresh chopped parsley 2 T. butter or margarine 2 to 3 T. vegetable oil 2 t. ground paprika, hot preferred 1 cup chopped onion 2 lbs. potatoes, half sliced thick and half sliced thin 1 jalape~no or serrano chile, stem and seeds removed, chopped 1 c. milk 1/2 c. heavy cream 6 c. hot water Salt and freshly ground black pepperGarnishes: Salsa de aji (see recipe below) 1 avocado, sliced Lettuce Sliced tomato Salsa de Aji 2 large tomatoes, seeds removed, finely chopped 1 medium onion, finely chopped 1 T. chopped fresBfh cilantro 4 large aji or jalape~no chiles, stems and seeds removed, chopped 1/2 c water Salt to taste n juice, the Tabasco, and salt and pepper to taste. Halve the eggs crosswise and remove the yolks. Chop 1 of the yolks, reserving the other 2 for another use, and stir it into the lobster salad. Divide the romaine and the cabbage between 2 salad plates, forming nests, fill the whites with the lobster salad, and arrange the eggs in the nests. Additional Notes: Recipe From: Gourmet sA!Linguini With White Clam Sauce IIB PastaC 2 6-1/2 ounce cans chopped clams, with juice from one can 1/4 cup olive oil 4 cloves garlic, minced 1/4 cup chopped fresh parsley salt and pepper Recipe: Linguini with Clam Sauce Ingredients: 1 lb fresh homemade linguini 1/3 cup olive oil 2 tb minced garlic 1/2 tsp red pepper flakes 2 small cans whole baby clams 2 tb fresh chopped parsley Method: Heat the olive oil in a 10-inch saute pan and add the garlic. Loosen it up a little and add the red pepper flakes and the baby clams with all their juice. Boil vigorously to lightly emulsify the sauce. Add the chopped parsley and toss with the cooked liguini. No self-respecting Italian would eat this dish with grated cheese. There should be just enough sauce to moisten the dish while one is eating it, but none left on the plate when through. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ Little Dumpling SoupB SoupsC 100 ml Water 1/4 ts Salt 1/2 oz Butter 1 3/4 oz Flour 1 Egg, well beaten 3 T Grated Parmesan 1/2 c Chopped parsley 1 l Beef stock oHeat the butter, salt and water together until boiling. Add all the flour at once and stir until the dough cleans the pan. Then allow to cool. Combine the beaten egg with the dough mixture: then add the Parmesan and the chopped parsley. Form into small dumplings with two teaspoons. Heat the beef stock and poach the dumplings in it gently for about 5 minutes. Serve. Swiss th a fork, until well blended. On a lightly floured surface, shape the dough into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil. Place on a platter and refrigerate for at least 2 hours, better overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flatten slightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the preheated oven. Biscuits will only brown sli ghtly on the bottom Additional Notes (if any): Recipe From: Tillamook Factory Cheese Cookbook, ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ware: http://www.tdl.com/~inaka/inakasoft/ Lobster Salad Stuffed EggsB AppetizersC 1/4 pound cooked lobster meat or the meat of 1 cooked King crab leg, chopped fine (about 1/2 cup) 2 radishes, chopped fine 2 tablespoons finely chopped scallion 2 tablespoons finely chopped celery 1 tablespoon minced fresh parsley leaves 2 tablespoons mayonnaise In a bowl combine well the lobster, the radishes, the scallion, the celery, the parsley, the mayonnaise, the lemon juice, the Tabasco, and salt and pepper to taste. Halve the eggs crosswise and remove the yolks. Chop 1 of the yolks, reserving the other 2 for another use, and stir it into the lobster salad. Divide the romaine and the cabbage between 2 salad plates, forming nests, fill the whites with the lobster salad, and arrange the eggs in the nests. LocroB PotatoesC ourmet April 1990 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ lespoons finely chopped celery 1 tablespoon minced fresh parsley leaves 2 tablespoons mayonnaise 2 teaspoons fresh lemon juice 1/8 teaspoon Tabasco 3 hard-boiled large eggs 1/2 cup finely shredded romaine for garnish 1/2 cup finely shredded cabbage for garnish Method: In a b owl combine well the lobster, the radishes, the scallion, the celery, the parsley, the mayonnaise, the lemon juice, the Tabasco, and salt and pepper to taste. Halve the eggs crosswise and remove the yolks. Chop 1 of the yolks, reserving the other 2 for another use, and stir it into the lobster salad. Divide the romaine and the cabbage between 2 salad plates, forming nests, fill the whites with the lobster salad, and arrange the eggs in the nests. Additional Notes: Recipe From: Gourmet Long Island Iced TeaB CocktailsC 1Dr1 ounce vodka 1 ounce gin 1 ounce light rum 1 ounce tequila 1 ounce lemon juice 1 t. superfine sugar 4 ounces cola ely chopped 1 T. chopped fresh cilantro 4 large aji or jalape~no chiles, stems and seeds removed, chopped 1/2 c water Salt to taste Method: In a large pot, melt the butter and add the oil, stir in the paprika and saute the onions until softened, about 5 minutes. Add the potatoes and saute over medium heat for 5 to 10 minutes, stirring constantly, until the potatoes are somewhat golden. Place the chiles and 1/2 c of the milk in a blender or food processor and puree until smooth and add t o the potatoes along with the cream and remaining milk. raise the heat and when the sauce begins to boil add the hot water and season with salt and pepper. Reduce the heat and simmer for 20 to 30 minutes or until the thin slices of potato are broken down, and the the thick slices are tender. Thicken the soup. Serve the potatoes along with the Salsa de aji, lettuce, avocados, and sliced tomatoes.Note: To assist in thickening the soup, you can puree some of the cooked potatoes with a littl e broth and add it back to the pot. Salsa de Aji Combine the tomatoes, onion, and cilantro. Place the chiles, water, and 3 T. of the tomato and onion mixture in a blender or processor and puree until smooth. Add the chile puree to the remaining tomato mixture and mix well. Salt to taste.Yield: 1 to 2 cups Heat Scale: Medium Salsa Variations: Ecuadorians are very fond of putting beans in their salsa. The most popular beans are the lupini, which are large white beans about the size of lim a beans. Just add the cooked beans directlyto the salsa. On several occasions, the writer encountered salsas with peanut butter as an ingredient. Add 1 t. peanut butter with the chiles in the blender and follow the above recipe. NOTE: This is a classic Latin American salsa, and the writer has included some optional preparation methods which are fairly unique to Ecuador and the Andes. Although this recipe calls for the use of an electric blender, one can follow the traditional method of using a mortar and pestle. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ and saute over medium heat for 5 to 10 minutes, stirring constantly, until the potatoes are somewhat golden. Place the chiles and 1/2 c of the milk in a blender or food processor and puree until smooth and add t o the potatoes along with the cream and remaining milk. raise the heat and when the sauce begins to boil add the hot water and season with salt and pepper. Reduce the heat and simmer for 20 to 30 minutes or until the thin slices of potato are broken down, and the the thick slices are tender. Thicken the soup. Serve the potatoes along with the Salsa de aji, lettuce, avocados, and sliced tomatoes.Note: To assist in thickening the soup, you can puree some of the cooked potatoes with a littl Los Venganza Del Almo ChiliB StewsC Recipe: Long Fried Graubuenden Potatoes Ingredients: 1 kg Parboiled potatoes 2 da. old 350 g Flour 2 t Salt 100 g Herb butter or margarine Butter shavings Method: Peel the parboiled potatoes and grate them on the coarse side of the grater. Sprinkle over them the flour and salt, and stir together lightly. Heat the butter and stir in the potato-flour mixture. Keep the heat low and steady, and stir almost constantly until the potatoes form large "crumbs" and are golden brown. When done, shave butter over the top before serving. Serve with Milchkaffee (half and half milk-and-coffee) and applesauce (a sharp or tart one is best). Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ttp://www.tdl.com/~inaka/inakasoft/ Lucy Salmon SoupB SoupsC Recipe: Los Venganza Del Almo Chili Ingredients: 1 T oregano 2 T paprika 2 T MSG (monosodium glutamate) 11 T Gebhardt's Chili powder 4 T cumin 4 T beef bouillon (instant, crushed) 36 oz Old Milwaukee beer 2 lb pork, cubed (thick butterfly pork chops) 2 lb chuck beef, cut into cubes 6 lb ground rump 4 large onions, finely chopped 10 cloves garlic, finely chopped1/2 C Wesson oil or kidney suet 1 tsp mole (powdered), also called mole poblano 1 T sugar 2 tsp coriander seed (from Chinese pars ley, cilantro) 1 tsp Louisiana Red Hot Sauce (Durkee's) 8 oz tomato sauce 1 T Masa Harina flour salt to taste Method: In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer. In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done.Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours.Add mole, sugar, coriander seed, hot sauce and tomato sauce.Simmer 45 min.Dissolve masa harina flour in warm water to form a paste.Add to chili. Add salt to taste.Simmer for 30 minutes.Add additional Louisiana Hot Sauce for hotter taste.Makes 1 pot. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------D ------------------ siana Red Hot Sauce (Durkee's) 8 oz tomato sauce 1 T Masa Harina flour salt to taste Method: In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer. In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done.Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. LUMBERJACK'S Cookies CookiesC 3 EGGS 1 1/8 CUP BROWN SUGAR 1 CUP SUGAR 1 t. WHITE CORN SYRUP 2 t. BAKING SODA 1/2 CUP FLOUR MIX ALL INGREDIENTS IN ORDER GIVEN. DROP BY TEASPOONSFUL ONTO A GREASED COOKIE SHEET. BAKE AT 35O FOR 10 TO 12 MINUTES. COOL AND STORE IN AIRTIGHT CONTAINER. Al3/4 CUP BUTTER 1/2 CUP CHUNKY/SMOOTH PEANUT BUTTER 4 1/2 CUPS OATMEAL 6 OZ. CHOCOLATE CHIPS + A LITTLE MORE 2 tablespoons butter; blend in 2 tablespoons flour to make a roux. Add roux and evaporated milk to potatoes. Heat until thickened over medium heat stirring constantly. Add seasonings, salmon and tomatoes. Heat until steamy. Do not boil. Add cheese just before serving. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ --------------------C ---------------------- p://www.tdl.com/~inaka/inakasoft/ Veal CutletsB VealC 8 veal cutlets, 150 g/6 oz butter or margarine, 100 g/4 oz tomato pur 50g/ 2 oz flour, 250 g/10 oz mushrooms (fried in butter and chopped), 8 slices of ham, 8 slices of fat cheese, seasoning, Recipe: Shrimp Fra Diavolo Ingredients: 1 3/4 lb. (about 24) shelled and deveined uncooke jumbo shrimp, with tails left on 1/2 cup butter 1 9-oz. jar Tuscan peppers, finely chopped and drained 1 cup finely chopped green onions 1 tsp. garlic puree (Progresso) 1 cup Italian Style bread crumbs 1/2 cup crabmeat 2 hard cooked eggs, chopped 2 tbs. parmesan cheese, divided 3 tbs. olive oil 1 14-oz. jar marinara sauce Method: Preheat oven to 500 F. Butterfly shrimp by slicing down length of undrside, almost to vein. In medium saucepan, melt butter. Add Tuscan peppers, green onions Spread 1 1/2 cups stuffing over bottom of 13 x 9 inch baking dish. Lay shrimp on flat surface with split side up. Spoon remaining stuffing into crevice of ea Additional Notes (if any): Recipe From: Magnifico Mangia E Bevi Mavens ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ----------------- Majorram Potato CasseroleB PotatoesC 750 g potatoes 250 g cream (you can use a mix of yoghurt and sour cream to lower the fat content) 2 egg yolks 40 g butter 75g ham bunch of fresh marjoram (dried otherwise) freshly ground pepper Recipe: Mai Tai Ingredients: 1 ounce light rum 1 ounce a ejo rum 1 ounce Cointreau or triple sec 1/2 ounce lime juice 2 t. orgeat syrup 2 t. grenadine 1 orchid or paper parasol Crushed ice Method: In a shaker half filled with ice cubes, combine the light rum, a ejo rum, Cointreau, lime juice, orgeat syrup, and grenadine. Shake well. Strain into an old fashioned glass half filled with crushed ice. Float the parasol on top. Serve with 4 short straws. Additional Notes (if any): ipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ Makizushi Fillings -SushiB SushiC Cucumber peel and cut into sticks 1/4-1/2 inch thick cut in sticks about 1/2 inch thick Shiitake Mushroom 2 oz. shiitake 2 cups dashi stock 3 Tbsp. soy sauce 1 Tbsp. mirin 2 Tbsp. sugar Soak dried shiitake in warm water 1 hr., then drain. Blend all ingredients in pan. Simmer shiitake over low heat, uncovered for 1 hr. Let cool then slice into sticks.Soak kampyo in hot water until soft, about 10 min. Drain and rub with a pinch of salt. Rinse well and drain. Place in saucepan with other ingredients. Simmer over medium heat uncovered for 1/2 hour, then turn up heat until sauce is almost evaporated. Let cool and cut to length. roughly in a sieve. Take the Marjoram from the stalks, and chop finely. Mix salt, pepper and marjoram with the egg yolks and cream. Grease a casserole dish, and place half the potatoes in the form. Chop the ham finely, and spread half over the potatoes. Sprinkle salt and pepper over the layers. Place the rest of the potatoes in the dish, and then pour the egg mix over the top. Sprinkle with ham, and dot the top with the remainder of the butter used for greasing the dish. Cook on 250 }degrees Celcius (er- Farenheit, ~375) for 30-40 mins, or until golden on top. If you choose this one, still serve with a green salad. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ Makizushi Fillings -Sushi IIB SushiC Tamago (egg omelet) 2 Tbsp. water 1 Tbsp. cornstarch 1 Tbsp. sugar 1/2 tsp. salt 5 eggs, well beaten Recipe: Makizushi Fillings -Sushi Ingredients: Cucumber peel and cut into sticks 1/4-1/2 inch thick cut in sticks about 1/2 inch thick Shiitake Mushroom 2 oz. shiitake 2 cups dashi stock 3 Tbsp. soy sauce 1 Tbsp. mirin 2 Tbsp. sugar Kampyo(gourd shavings) 1 oz. kampyo pinch of salt 2 cups dashi stock 3 Tbsp. soy sauce 1 Tbsp. mirin 2 Tbsp. sugar Method: Soak dried shiitake in warm water 1 hr., then drain. Blend all ingredients in pan. Simmer shiitake over low heat, uncovered for 1 hr. Let cool then slice into sticks.Soak kampyo in hot water until soft, about 10 min. Drain and rub with a pinch of salt. Rinse well and drain. Place in saucepan with other ingredients. Simmer over medium heat uncovered for 1/2 hour, then turn up heat until sauce is almost evaporated. Let cool and cut to length. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------ Makizushi (Rolled Sushi)B SushiC Futomaki sweet bright pink fish powder egg filling(recipe will be posted) strips of gourd steamed vegetables Tekkamaki fresh raw tuna Kappamaki julienned cucumber t into strips 1/2 inch thick Method: Mix water with cornstarch, then add remaining ingredients. Heat large, non-stick skillet, add 1/2 of the egg mixture and cook over medium heat until the egg just sets and begins to dry. Remove and cut into long strips about 1/2 inch thick. Repeat with the rest of the egg mixture. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. httCLp://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ g ingredients. Heat large, non-stick skillet, add 1/2 of the egg mixture and cook over medium heat until the egg just sets and begins to dry. Remove and cut into long strips about 1/2 inch thick. Repeat with the rest of the egg mixture. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------This recipe was created using Computer Cuisine from Inaka Software. http://www.td Malaysian Peanut SauceB SaucesC 1/3 c Oil 1 ts Dried garlic flakes 1 tb Dried onion flakes 4 Dried red chiles 1 ts Shrimp paste (optional) 1 tb Lime juice 1 tb Dark soy sauce 1 c Crunchy peanut butter 1 1/2 tb Palm or brown sugar Coconut milk or water thin to desired consistency Heat oil to moderate in a small wok or pan. Place garlic and onion flakes in a fine wire strainer and lower into the oil. Cook until golden. Drain on paper towels. Fry whole chiles until puffed and crisp, about 40 seconds. Remove. Drain on paper towels. Let cool. Discard chile seeds. Fry shrimp paste in oil remaining in pan, crushing with the back of a spoon. Add lime juice and soy sauce. Remove from heat. Add peanut butter and sugar. Stir to blend well. Cool. Crumble garlic flakes, onion steamed carrot. Method: All of these are wrapped in nori(sheets seaweed) which you toast by passing the shiny side over flame or heat until crisp. You need a bamboo mat for rolling the makizushi. Put smooth, shiny side of toasted nori down on mat. Spread about 3/4 cups of Shari Rice on the nori to the ends A, B, C, but leave the top part of the nori free of rice so you can seal the roll. Place chosen filling in a line between A and C, then roll tightly. Moisten margin with water and roll the rest of the way to seal. It takes some practice, but you'll get the hang of it. ________ _________ |________| |_________| |________| |_________| mat--|________| |---------| |________| nori--| | |________| A--| |--C |________| |_________| | B Cut into pieces about 1 - 1 1/2 inch thick. You can cut two ways. ________ _____ ______________ | | | | \ | | | | OR | \ | |______|______| |_______\_____| Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ne between A and C, then roll tightly. Moisten margin with water and roll the rest of the way to seal. It takes some practice, but you'll get the hang of it. ________ _________ |________| |_________| |________| |_________| mat--|________| |---------| |________| nori--| | |________| A--| |--C |________| |_________| | B Cut into pieces about 1 - 1 1/2 inch thick. You can cut two ways. ________ Mango-Tomatilla SalsaB SaucesC 3 ripe mangoes 6 large cloves garlic 4 large ancho chilies (adjust to taste; you can use commercial chili powder if you must) 15 tomatillos (mexican green, tomato-type vegetables; you can mix or substitute plum tomatoes if necessary; i actually used half and half) Recipe: Malaysian Peanut Sauce Ingredients: 1/3 c Oil 1 ts Dried garlic flakes 1 tb Dried onion flakes 4 Dried red chiles 1 ts Shrimp paste (optional) 1 tb Lime juice 1 tb Dark soy sauce 1 c Crunchy peanut butter 1 1/2 tb Palm or brown sugar Coconut milk or water thin to desired consistency Method: Heat oil to moderate in a small wok or pan. Place garlic and onion flakes in a fine wire strainer and lower into the oil. Cook until golden. Drain on paper towels. Fry whole chiles unt il puffed and crisp, about 40 seconds. Remove. Drain on paper towels. Let cool. Discard chile seeds. Fry shrimp paste in oil remaining in pan, crushing with the back of a spoon. Add lime juice and soy sauce. Remove from heat. Add peanut butter and sugar. Stir to blend well. Cool. Crumble garlic flakes, onion flakes, and chiles into small pieces and add to mixture. Combine well. Serve at room temperature. Advance preparation: Prepare 1 week in advance. Store in a tightly covered glass cont Vainer in refrigerator. If sauce is too thick, add coconut milk or water to the desired consistency. Additional Notes (if any): Recipe From: Ruth Law ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ n. Place garlic and onion flakes in a fine wire strainer and lower into the oil. Cook until golden. Drain on paper towels. Fry whole chiles unt il puffed and crisp, about 40 seconds. Remove. Drain on paper towels. Let cool. Discard chile seeds. Fry shrimp paste in oil remaining in pan, crushing with the back of a spoon. Add lime juice and soy sauce. Remove from heat. Add peanut butter and sugar. Stir to blend well. Cool. Crumble garlic flakes, onion flakes, and chiles into small pieces and add to mixture. Combine well. Serve at room temperature. Advance preparation: Prepare 1 week in advance. Store in a tightly covered glass cont A ManhattanB CocktailsC 1DV2 ounces blended whiskey 3/4 ounce sweet vermouth 3 dashes bitters 1 maraschino cherryF In a mixing glass half filled with ice cubes, combine the whiskey, vermouth and bitters. Stir well. Strain into a cocktail glass. Garnish with the cherry.K American`W2 ounces blended whiskey 3/4 ounce sweet vermouth 3 dashes bitters 1 maraschino cherry 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Manhattan Ingredients: 2 ounces blended whiskey 3/4 ounce sweet vermouth 3 dashes bitters 1 maraschino cherry Method: In a mixing glass half filled with ice cubes, combine the whiskey, vermouth and bitters. Stir well. Strain into a cocktail glass. Garnish with the cherry. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ B*------------------------------------------ nd the garlic when it is soft and warm. Dice the mangoes, tomatillos, tomatoes, and onion and mix them in a large bowl. Add a small amount of vinegar (about 1 tablespoon) and the juice of the two limes. Puree or smash the cloves of roasted garlic and add them to the mixture. Crumble the Chilies into the mixture. If you like it hotter, leave the seeds in; if not, take them out. Wash and add the cilantro and any extra chili powder to taste. Mix the salsa until it's well-combined. Put it i 5n the refrigerator and let it sit a few hours before serving. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ dl.com/~inaka/inakasoft/ Maple Mustard Glazed Pork RoastB PorkC 2 lbs. boneless pork loin roast 2/3 cup maple syrup 3 Tbs Dijon-style mustard 2 Tbs cider vinegar 2 Tbs soy sauce salt and pepper, to taste Margarita CheesecakeB CakesC CRUST : Nonstick vegetable oil spray 1 1/4 cups graham cracker crumbs 1/4 cup (1/2 stick) unsalted butter, melted TOPPING: 3/4 cup light sour cream 1 tablespoon fresh lime juice 1 tablespoon sugar Recipe: Maple Mustard Glazed Pork Roast Ingredients: 2 lbs. boneless pork loin roast 2/3 cup maple syrup 3 Tbs Dijon-style mustard 2 Tbs cider vinegar 2 Tbs soy sauce salt and pepper, to taste Method: Stir together maple syrup, mustard vinegar, soy sauce, salt, and pepper. Spread evenly over pork roast and place in a shallow pan. Roast pork in a 350-degree oven until internal temperature measured with a meat thermometer, reaches 160 degrees, about 45 minutes to 1 1/4 hours. Remove fro /m oven and let rest 10 minutes before slicing to serve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ttp://www.tdl.com/~inaka/inakasoft/ Marinated carrotsB AppetizersC 4D0Carrots Vinegar Olive oil Garlic Savory Peel some carrots and slice into typical carrot-stick-sized pieces.Choose an empty jar large enough to hold the carrot sticks stading up.Fill it 1/3 full of vinegar and another 1/3 full of olive oil. Shakesome salt inrub in some dried savory (or use savory salt)and adda lot of garlic chips or finely chopped fresh garlic.Put the carrots inseal the jar cover tightlyand shake. Refrigeratefor three hoursoccasionally shaking the jar and turning it upside-downor vice versa. At the end of the B approximately 3 hoursremove carrotswith tongsgetting off most of the oil and garlic. That's it.I often marinate 3 batches in the same mixture before discarding it. American`1Carrots Vinegar Olive oil Garlic Savory 2 1/2 tabs fresh lime juice 4 large eggs Method: FOR CRUST: Position rack in center of oven and preheat to 350 F. Spray 9-inch springform pan with 2 3/4-inch-high sides with vegetable oil spray. Mix graham cracker crumbs and butter in medium bowl until blended. Press crumbs over bottom and 1 inch up sides of prepared pan. Refrigerate crust. FOR FILLING: Using electric mixer, beat cheese in large bowl until fluffy. Beat in sour cream, then sugar, triple sec, tequila and lime juice. Beat in eggs. Pour filling into crust. Bake until outside 2 inches are set and center moves only slightly when pan is shaken, about 50 minutes. Remove from oven; turn off oven. FOR TOPPING: Whisk sour cream, lime juice and sugar in small bowl to blend. Spread evenly over cheesecake. Return cheesecake to hot oven. Let stand 45 minutes or less (Cheesecake will look very soft, but will set up when chilled.) Refrigerate cake until well chilled, up to 1 day. Run knife around pan sides. Remove pa n sides. Place cake on platter. Arrange lime half-slices and peel around top edge of cheesecake. Additional Notes (if any): Recipe From: Bon App June 1995 Betty Rosbottom: Amherst, Massachusetts ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ e bowl until fluffy. Beat in sour cream, then sugar, triple sec, tequila and lime juice. Beat in eggs. Pour filling into crust. Bake until outside 2 inches are set and center moves only slightly when pan is shaken, about 50 minutes. Remove from oven; turn off oven. FOR TOPPING: Whisk sour cream, lime juice and sugar in small bowl to blend. Spread evenly over cheesecake. Return cheesecake to hot oven. Let stand 45 minutes or less (Cheesecake will look very soft, but will set up when chilled.) Refrigerate cake until well chilled, up to 1 day. Run knife around pan sides. Remove pa Marinated Chicken BreastsB PoultryC 6 chicken breast halves, skinned and boned 1/2 cup brown sugar 1/3 cup olive oil 1/4 cup cider vinegar 3 cloves garlic, minced 3 tablespoons coarse grain mustard (Guldens) 1 1/2 tablespoons lemon juice 1 1/2 tablespoons lime juice 1 1/2 teaspoons salt 1/4 teaspoon pepper A.Marinate overnight. Grill 6 minutes per side. American 6 chicken breast halves, skinned and boned 1/2 cup brown sugar 1/3 cup olive oil 1/4 cup cider vinegar 3 cloves garlic, minced 3 tablespoons coarse grain mustard (Guldens) 1 1/2 tablespoons lemon juice 1 1/2 tablespoons lime juice 1 1/2 teaspoons salt 1/4 teaspoon pepper 1228c inaka@tdl.comd Overnighte 10 mins.f Marinated Mixed Bean CasseroleB BeansC Marinated Mixed Bean CasseroleB BeansC Recipe: Marinated Chicken Breasts Ingredients: 6 chicken breast halves, skinned and boned 1/2 cup brown sugar 1/3 cup olive oil 1/4 cup cider vinegar 3 cloves garlic, minced 3 tablespoons coarse grain mustard (Guldens) 1 1/2 tablespoons lemon juice 1 1/2 tablespoons lime juice 1 1/2 teaspoons salt 1/4 teaspoon pepper Method: Marinate overnight. Grill 6 minutes per side. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe wasB created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Marinated MozzarellaB AppetizersC Recipe: Marinated Mixed Bean Casserole Ingredients: 8 slices bacon 4 onionschopped 1 c. brown sugar (loosely packed or to taste) 1/2 c. cider vinegar 1 t. dry mustard 1/2 t. salt 1 28 oz. can pork and beans 1 16 oz. can of kidney beans 1 16 oz. can green limas 1 16 oz. can white limas Method: Saute bacon remove and drain most fat off Saute onions in bacon drippings add sugar vinegar mustard salt. Cook until onions have softened. Add beans drained ( I did not drain )and bacon and coo k at 350degrees for about 2 hours. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Marinated MushroomsB AppetizersC 4 lbs. mushrooms/ 1 C. onions, finely chopped/ 2 C. salad oil/ 3/4 C. distilled vinegar/ 3 tsp. salt/ 1 1/2 tsp. pepper/ 2 TBSP sugar/ 2 TBSP tarragon (fresh is nice, but not essential)/ jar. 2.In layers add half the mozzarella, bell peppers, onions, basil mix, and cappers; repeat layers. Then add vinegar and oil. 3. Cover and refrigerate; let steep for 2 weeks before serving. NOTE: this makes a great giftr when you tie a seasonal ribbon around the meck of the jar and attach a label with serving suggesions. Additional Notes (if any): Recipe From: from the North End Italian Cookbook, 1991 ------------------------------------------ This recipe was created using ComputerCm Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ Marinated Pork Loin Roast PorkC 6D|2 lb boneless pork loin roast 2 cloves minced garlic 1/2 medium onion, chopped 1/2 cup soy sauce 1/4 cup dry vermouth pepper Recipe: Marinated Mushrooms Ingredients: 4 lbs. mushrooms/ 1 C. onions, finely chopped/ 2 C. salad oil/ 3/4 C. distilled vinegar/ 3 tsp. salt/ 1 1/2 tsp. pepper/ 2 TBSP sugar/ 2 TBSP tarragon (fresh is nice, but not essential)/ Method: Clean mushrooms. Saute onions in oil until transparent. Add mushrooms and saute until half-cooked. Add all other ingredients. Cook until liquid is reduced by half. Remove from fire and let cool in own juices. Store in glass or stainless steel con ttainer. Drain before serving. Makes almost two quarts--great for parties--or can be halved or quartered for smaller groups Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ttp://www.tdl.com/~inaka/inakasoft/ ABZ Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ d toss with your favorite cooked pasta. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ Mangia E Bevi Mavens This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ : This is a thin sauce, don t expect it to cling to tC he pasta! Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ coals for 10 minutes. Serve with plum sauce, and with plov as a side dish Plum SaucePlace the plums in a saucepan, cover with water and bring to a boil. Reduce heat, and simmer until soft, about 6-8 minutes. Drain, then peel and pit the plums. In a bowl mash the plums and then stir in the remaining ingredients.Transfer to a saucepan, bring t Marinated TunaB FishC 6 tuna steaks, 6 to 8 ounces each 1/2 cup olive oil 2 tablespoons sherry-wine vinegar 2 tablespoons soy sauce 2 tablespoons rice vinegar 1 small shallot, minced 1 small clove garlic, minced 1 teaspoon minced cilantro Marinated Tuna IIB FishC two to four fresh tuna steaks 6 cloves garlic, sliced paper-thin with a garlic mandolin juice of one lemon 3 to 4 sprigs fresh rosemary 1/3 cup olive oil salt to taste vinegar, soy sauce, rice vinegar, minced shallot, garlic, cilantro, ginger, jalapeno and sesame oil. Stir well. This soy-sherry vinaigrette can be used as a sauce or salad dressing as well as a marinade. 3. Pour 1/2 cup vinaigrette over tuna steaks. Marinate about 2 hours, turning steaks every 30 minutes. 4. Remove tuna from marinade, pat dry and grill until cooked rare, about 4 minutes a side. Serve and pass remaining soy-sherry vinaigrette as a sauce. Additional Notes (if any): ipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ m/~inaka/inakasoft/ MartiniB CocktailsC 1DD2 1/2 ounce gin 1 t. dry vermouth 1 lemon twist or 1 cocktail olive Recipe: Marinated Tuna II Ingredients: two to four fresh tuna steaks 6 cloves garlic, sliced paper-thin with a garlic mandolin juice of one lemon 3 to 4 sprigs fresh rosemary 1/3 cup olive oil salt to taste Sauce (optional): another clove garlic, sliced paper thin needles from another sprig of fresh rosemary (*or* basil or tarragon to taste), chopped one ripe tomato 1 stick (1/4 pound) unsalted butter, at room temperature, cut into 8 pieces salt to taste Method: For th e tuna: chop the rosemary, twigs and all, and combine with garlic, lemon juice and olive oil. Put the tuna steaks into a shallow bowl or deep plate and pour the marinade over them. Cover with plastic wrap. Marinate at room temperature for 1 to 2 hours. Remove the tuna from the marinade and discard the marinade. Either grill the tuna over charcoal or pan-grill in a dry, non-stick frying pan over high heat until brown on the outside but rare on the inside. Sprinkle a little salt on the fish, and serve as is or with a sauce. For the sauce, pulverize the tomato in a food processor and pass through a coarse strainer. Discard solids. Add the garlic and the rosemary or other herb to the strained tomato. Just before you put the tuna in the pan to grill, heat the tomato mixture in a microwave for about 5 minutes, until reduced to a goopy consistency. Whisk in the butter, one piece at a time. Add salt to taste. Additional Notes (if any): Recipe From: inaka@tdl.com -------D ----------------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ with plastic wrap. Marinate at room temperature for 1 to 2 hours. Remove the tuna from the marinade and discard the marinade. Either grill the tuna over charcoal or pan-grill in a dry, non-stick frying pan over high heat until brown on the outside but rare on the inside. Sprinkle a little salt on the s Garlic BreadB AppetizersC 1 cup butter, softened 1 cup parmesan cheese, grated 1/2 cup mayonnaise 5 garlic cloves minced or pressed 3 Tbsp fresh parsley, chopped 1/2 tsp oregano 1 loaf French bread, (baguette), cut lengthwise O1. Preheat oven to 2. Mix all ingredients except the bread together in a bowl. 3. Spread the mixture onto the French bread. 4. Wrap bread in aluminium foil. 5. Bake for 20 minutes. 6. Unwrap and place under broiler to brown. Notes: We never finish the last step. By the time we have the stuff unwrapped, we just have to eat it! Italian Masur DaalB SaucesC 5DvMasur Daal 1 cup Onion 1 Ginger 1 in. Water 3 1/2 cup turmeric pinch garlic 2 cloves cumin seeds 1 tsp. butter 2 tbsp. zWash well the daal and drain it. Boil the water and add the daal, salt, pepper, turmeric, finely chopped ginger, and garlic. Cover the pot and simmer for 20 mins. When done, heat the ghee add the cumin. Fry till golden brown and add thinly sliced onions. Fry till crisp and brown. May add paprika and finely chopped tomatoes to the above for color. Pour over the daal and serve. Indian`wMasur Daal 1 cup Onion 1 Ginger 1 in. Water 3 1/2 cup turmeric pinch garlic 2 cloves cumin seeds 1 tsp. butter 2 tbsp. 1228c inaka@tdl.com Max Lippitt SalsaB SaucesC +3 16oz cans of whole peeled Tomatoes 1 small can of green chilies (optional) 2 yellow or white onions (chopped) OR 1 bunch green onions and 1 yellow or white onion (chopped) 3, 6, or 9 jalopenos for mild, medium or hot 1 tblsp Oregano 1 tblsp Garlic Powder 1 Tsp red pepper 1 Tsp crushed red pepper Put tomatoes, yellow/white onions and jalopenos in food processor and pulse quick just to chop up coursely OR break up tomatoes by hand and finely chop, with knife, the yellow/white onions and jalopenos. Chop green onions and green chilies by hand and add to tomatoes. Add spices to taste. You can add a little of the jalopeno vinegar to Salsa if it will not be eaten that day, for preservative. Mexican A Meat PiesB Pies (Meals)C 1 1/2 pounds pork or veal cubed (about 3 cups) 1 1/2 cups water Pastry for 1 (8-inch) double pie crust 6 tablespoons chopped dates 6 tablespoons currants 2 teaspoons salt 5 threads saffron 3/4 teaspoon ground ginger nely chop, with knife, the yellow/white onions and jalopenos. Chop green onions and green chilies by hand and add to tomatoes. Add spices to taste. You can add a little of the jalopeno vinegar to Salsa if it will not be eaten that day, for preservative. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ -----------------------------------C ------- l.com/~inaka/inakasoft/ Meat Tarts (Lahm Bi'Ajeen)B Pies (Meals)C Filling: 2 cups lamb meat, finely chopped 1/2 cup onions, finely chopped 1 cup samneh 1/2 Cup pine nuts 3/4cup labneh Pomegranate seeds Salt and pepper wl combine meat dates and currants. Place meat mixture into pastry-lined dish.In bowl combine salt saffron ginger peppe rmace cloves wine vinegar and 9 egg yolks reserving 1 yolk and pour over. Cover with top crust Crimp well make triangular cuts in center and fold tips back.Beat reserved yolk (save egg whites for another use) and brush on crust.Bake at 375 degrees until crust is browned and meat is heated through 25to 30 minutes. Makes 6 to 8 servings. Additional Notes (if any): Recipe C From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ttp://www.tdl.com/~inaka/inakasoft/ Australian Meat PieB Pies (Meals)C A`PASTRY: 1/4 lb butter 3/4 cup white flour 3/4 cup self-raising flour ice cold water d with a damp cloth. Divide pastry into portions the size of an egg. Pat each with the hands, or roll out on a board until round and pastry-thin. Dip fingers in melted samneh and fold the pastry over upon itself, working all around the edge of the round. This will incorporate more of the short- ening into the pastry and make it flakier. Mix filling ingredients well together. Place a spoonful of filling on each pastry. Decorate with pomegranate seeds. Bake in hot oven until meat is browned . and pastry is crisp. Makes about 50 tarts. Serve hot. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Software: http://www.tdl.com/~inaka/inakasoft/ Recipe: Australian Meat Pie Ingredients: PASTRY: 1/4 lb butter 3/4 cup white flour 3/4 cup self-raising flour ice cold water FILLING: 2 lb lamb or beef (pre-cooked cubes) 2 medium brown onions 1/4 cup seasoned flour (flour with basil, oregano, and pepper) 1/2 lb mushrooms 6 tomatoes 1 capsicum (green pepper), sliced 1 cup breadcrumbs 1/2 cup omato sauce Method: PROCEDURE PASTRY (1) Cut butter and flour with two knives until mixture contains particles the size of s mall peas. (2) Sprinkle with cold water until pastry clings together. Shape into ball and place in refrigera tor for 1/2 hour. (3) Roll out to cover pie dish (8 inch). Leave enough pastry for a top. (4) Pre-bake the pie shell for 10 minutes at 350 deg.F. To prevent crust walls from collapsing, fill with dry beans for the first five minutes. (5) Make the filling: fry onions and meat, continuing until onion is lightly browned. Add flour mix, sliced tomatoes, sliced caps icum, tomato sauce and breadcrumbs to pan. Continue until capsicum is softened. Add mushrooms and fry for 1 minute more. (6) Place the fried mix into the pre-baked pie shell, cover with pastry lid and cook in moderate oven for 20 minutes. (7) Serve hot Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ -------------------------D ----------------- with cold water until pastry clings together. Shape into ball and place in refrigera tor for 1/2 hour. (3) Roll out to cover pie dish (8 inch). Leave enough pastry for a top. (4) Pre-bake the pie shell for 10 minutes at 350 deg.F. To prevent crust walls from collapsing, fill with dry beans for the first five minutes. (5) Make the filling: fry onions and meat, continuing until onion is lightly browned. Add flour mix, sliced tomatoes, sliced caps ly add the oil. Makes about 2 cups. This pesto stores well. Place it in a container with a tight fitting lid, pour a thin film of olive oil over the pesto, place the lid on top and store in the refrigerator. Do not store fresh pesto at room temperature. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ----------------------------------C -------- p://www.tdl.com/~inaka/inakasoft/ Mesa Verda (Green Sauce)B SaucesC Recipe: Mee Siam II Ingredients: water for scalding vermicelli 1 packet coarse rice vermicelli (Hokkien: bee hoon) 250 9 beansprouts 100 g Chinese chives (Hokkien: koo chye) 500 9 small prawns 3 tablespoons oil 4 firm soybean cakes (Hokkien: taukwa) 5 tablespoons oil 4 cloves garlic 6 candlenuts 20 dried chillies 3 tablespoons belacan powder 1 teaspoon sugar 1 teaspoon salt 1 large onion, sliced 250 millilitres water 2 tablespoons tamarind powder mi e 4 hardboiled eggs, sliced Rempah tablespoons dried prawns (pounded separately) 5 large onions Gravy 2 litres water 4 tablespoons tamarind powder 3 tablespoons fried rempah (see method) 2 tablespoons preserved soy beans (Hokkien: taucheo), mashed a little 2 teaspoons sugar 1/4 coconut, grated 150 millilitres water Method: Boil a large kettle of water and scald vermi- celli for 10 minutes, longer if necessary to soften until strands are pliable and soft to the touch. Wash and tail beansprouts. Cut chives into 4 cm lengt hs. Wash and drain. Wash and peel prawns. Heat 3 tablespoons oil and fry firm soybean cakes until brown. Cut into pieces 1 x2x 1/2 cm. Sambal Heat 5 tablespoons oil and fry pounded dried prawns for 3 minutes. Add all other rempah ingredients except sugar and salt and fry until oil seeps out again. Add sugar and salt and stir once. Remove about half the amount of rempah and put aside. In remaining rempah, add sliced onion and fry for 2 minutes. Add prawns and tamarind liquid and simmer fo r five minutes. Remove and set aside. How to Fry Vermicelli Putting all but 3 tablespoons of the reserved rempah in a kwali, fry vermicelli and bean- sprouts for 8-10 minutes, stirring all the time until cooked. Moisten occasionally with tamarind liquid from the gravy allow- ance if vermicelli gets dry during frying. Add about 3 tablespoons of fried soybean pieces and half the chives to this fried vermicelli. Dish up and arrange on a large plate with sliced hardboiled eggs, remaining chi ves and remaining soybean pieces for garnish. Gravy Bring tamarind liquid to a boil. Put all ingre- dients in. Adjust seasoning to suit your taste. Serve Mee Siam with sambal prawns and as much gravy as each person wants from a gravy boat. Additional Notes (if any): Recipe From: Terry Tan's Straits Chinese Cookbook ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ -----------------------F ------------------- (pounded separately) 5 large onions Gravy 2 litres water 4 tablespoons tamarind powder 3 tablespoons fried rempah (see method) 2 tablespoons preserved soy beans (Hokkien: taucheo), mashed a little 2 teaspoons sugar 1/4 coconut, grated 150 millilitres water Method: Boil a large kettle of water and scald vermi- celli for 10 minutes, longer if necessary to soften until strands are pliable and soft to the touch. Wash and tail beansprouts. Cut chives into 4 cm lengt Mexican CoffeeB BeveragesC 1D84 ounces hot coffee 2 ounces Kahula 2 ounces heavy creamF Pour the coffee into an Irish coffee glass. Add the kahula and stir. Pour the cream carefully over the back of a teaspoon so that it floats on top of the drink.K Mexican`94 ounces hot coffee 2 ounces Kahula 2 ounces heavy cream 1228c inaka@tdl.comd Nonee Recipe: Mesa Verda (Green Sauce) Ingredients: 1 pound fresh green chilies, diced 3 tblsp olive oil 1/3 cup diced onion 1 tblsp salt 1 tsp granulated garlic 1 tsp dried leaf oregano 2 cups water 3 tblsp flour blended with 2 tbsp vegetable oil Method: To prepare fresh green chilies, roast on a barbecue grill, then peel the skins under running water or by rubbing with a wet towel. Remove stem and seeds before dicing. Place chilies in a food processor fitted with the metal blade and process to puree; set aside. Place olive oil in a skillet over medium-high heat; add onion and saute until translucent. Add salt and spices and reduce heat to medium. Add the green chili puree, then water. Bring to a slow boil, stirring occasionally. Add the flour/oil mixture gradually, stirring constantly, until mixture thickens (you may not need to add all of it, depending on the amount of juice in the chilies). Simmer 2 minutes, stirring continually to avoid sticking. Tr Fansfer to a covered container and refrigerate. Sever chilled. Makes 1 quart. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ l the skins under running water or by rubbing with a wet towel. Remove stem and seeds before dicing. Place chilies in a food processor fitted with the metal blade and process to puree; set aside. Place olive oil in a skillet over medium-high heat; add onion and saute until translucent. Add salt and spices and reduce heat to medium. Add the green chili puree, then water. Bring to a slow boil, stirring occasionally. Add the flour/oil mixture gradually, stirring constantly, until mixture thickens (you may not need to add all of it, depending on the amount of juice in the chilies). Simmer 2 minutes, stirring continually to avoid sticking. Tr Mexican SaladB SaladsC Saute for 5 " in med. skillet: 1 1/2 T butter 1 1/2 c cooked rice scant 1/2 t chile powder 1/8 t coriander scant 1/2 t cumin powder 1/2 t garlic powder 1/4 t paprika Then add: 3 tomatoes, diced 1/3 lb cheddar cut in small pieces Top with: 1/4 lb corn chips broken into bite-size pieces Chill and serve with Ranch dressing. Allow to cool. In a large bowl, mix the above with: 1 1/2 c cooked kidney beans ( canned are fine) 1 head iceberg lettuce, cut into bite-size pieces 1/4-12 c minced yellow or red onions one 4-oz can diced Ortega chiles one 3 1/2 - 5 oz can pitted black olives, sliced Mexican Mexican Style LasagneB PastaC 1 10-ounce can enchilada sauce 1 16-ounce can cut-up tomatoes, undrained 1 6-ounce can tomato paste 15 ounce can black beans, drained 9 ounces lasagne noodles (about 9) 1 pint (2 cups) cottage cheese 3 cups shredded cheddar cheese (3/4 pound) sliced scallions pepper Nonni was the chef for a former Ohio Governor and the owner and chef of a wonderful restaurant unfortunately no longer open. The bre Mild Chile SauceB SaucesC 3 1/2 pounds tomatoes, cored and quartered 2 Anaheim chiles, stemmed and seeded 1 large onoin, quartered 1 clove garlic 3/4 cup sugar 1 tablespoon salt 1 1/2 cups cider vinegar 3/4 teaspoon each ground cinnamon and cloves 1/2 teaspoon ground ginger <In a large blender or food processor, whirl tomatoes, chiles, onion, and garlic in batches until pureed. Pour into a 4-quart pan and stir in sugar, salt, vinegar, cinnamon, cloves and ginger. Cook over low heat, stirring often, until thickened and reduced to 1 quart (about 1 1/2 hours). Let cool. Makes 1 quart. Mexican` 3 1/2 pounds tomatoes, cored and quartered 2 Anaheim chiles, stemmed and seeded 1 large onoin, quartered 1 clove garlic 3/4 cup sugar 1 tablespoon salt 1 1/2 cups cider vinegar 3/4 teaspoon each ground cinnamon and cloves 1/2 teaspoon ground ginger 1228c inaka@tdl.com ure over the bottom of a 12 x 8-inch baking dish. Top with 3 uncooked lasagne noodles. Spread evenly with 1 cup cottage cheese and sprinkle with 1 cup cheddar. Spoon of half of the remaining tomato sauce mixture. Add another layer of 3 noodles, remaining 1 cup cottage cheese, then sprinkle with 1 cup cheddar. Add last 3 noodles, remaining tomato sauce, and remaining cup cheddar. Cover tightly with foil and bake 50-60 minutes. Before serving, sprinkle scallions on top. Additional NotesC (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Minestrone SoupB SoupsC 71 1/2 cups minced onion 1 1/2 cups minced carrot 1 1/2 cups minced celery 1/4 cup olive oil 1 (28 oz.) can crushed tomatoes, including liquid 6 cups chicken stock or water 2 tablespoons minced fresh basil leaves or 1/2 teaspoon dried 1/2 teaspoon dried thyme 1/2 teaspoon fennel seeds, crushed salt and pepper In a casserole over low heat, cook te onion, carrot, and celery in the olive oil, stirring occasionally, for 5 minutes. Add the tomatoes with their liquid, the stock, basil, thyme, fennel, and salt and pepper, and bring the liquid to a boil. Cover and simmer, stirring occasionally, for 20 minutes. Add the green beans and pasta and simmer for 10 minutes, or until the beans and pasta are just tender. Add the drained cannellini beans, garlic, salt, and pepper, and simmer, stirring occasionallBGy, until the beans are heated through. Stir in the 1/3 cup fresh herbs. Mini TartufiB DessertsC Recipe: Minestrone Soup Ingredients: 1 1/2 cups minced onion 1 1/2 cups minced carrot 1 1/2 cups minced celery 1/4 cup olive oil 1 (28 oz.) can crushed tomatoes, including liquid 6 cups chicken stock or water 2 tablespoons minced fresh basil leaves or 1/2 teaspoon dried 1/2 teaspoon dried thyme 1/2 teaspoon fennel seeds, crushed salt and pepper 1/4 lb. green beans, trimmed and cut into 1-inch lengths 1/2 cup small pasta shapes, such as tubetti or shells 1/4 lb. dried cannellini beans,c ooked according to package 2 garlic cloves, minced 1/3 cup minced fresh basil leaves or parsley Method: In a casserole over low heat, cook te onion, carrot, and celery in the olive oil, stirring occasionally, for 5 minutes. Add the tomatoes with their liquid, the stock, basil, thyme, fennel, and salt and pepper, and bring the liquid to a boil. Cover and simmer, stirring occasionally, for 20 minutes. Add the green beans and pasta and simmer for 10 minutes, or until the beans and pasta are just tender. Add the drained cannellini beans, garlic, salt, and pepper, and simmer, stirring occasionally, until the beans are heated through. Stir in the 1/3 cup fresh herbs. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ , such as tubetti or shells 1/4 lb. dried cannellini beans,c ooked according to package 2 garlic cloves, minced 1/3 cup minced fresh basil leaves or parsley Method: In a casserole over low heat, cook te onion, carrot, and celery in the olive oil, stirring occasionally, for 5 minutes. Add the tomatoes with their liquid, the stock, basil, thyme, fennel, and salt and pepper, and bring the liquid to a boil. Cover and simmer, stirring occasionally, for 20 minutes. Add the green beans and pasta and simmer for 10 minutes, or until the beans and pasta are Mint Fudge SauceB SaucesC 1 cup semi-sweet chocolate chips 4 ozs chocolate coated mint cream patties, broken into pieces 1/2 cup evaporated milk (not sweetened) 1/2 cup light corn syrup 1 tblsp butter EIn a medium saucepan, combine chocolate chips, mint patties, evaporated milk and corn syrup. Cook over medium-low heat, stirring constantly, until all ingredients are melted. Remove from heat. Stir in butter until melted. Store covered in refrigerator. Reheat sauce over LOW heat stirring constantly. Serve over ice cream. American` 1 cup semi-sweet chocolate chips 4 ozs chocolate coated mint cream patties, broken into pieces 1/2 cup evaporated milk (not sweetened) 1/2 cup light corn syrup 1 tblsp butter 1228c inaka@tdl.comd 5 mins.e 10 mins.f Highg Highm AF6/inakasoft/ ------------------------------------------ lk, scalded, in a stream, whisking. In a saucepan bring the mixture to a boil over moderate heat, whisking, boil it, whisking, for 2 minutes, and stir in the unsweetened chocolate, stirring until the custard is smooth. Let the custard cool, its surface covered with plastic wrap, and chill it until it is cold. Stir in the cream and freeze the custard in an ice-cream freezer according to the manufacturer's instructions until it is almost firm. Transfer the ice cream to a metal bowl and freeze it until it is firm but not solid. Scoop out 1 portion with a 1 1/2-inch ice-cream scoop and level it with a knife. Press a cherry half into the center of the scoop and turn out the scoop into an ice-cube tray without the divider or a metal pan, turning it flat side up. Make 11 more cherry-filled scoops in the same manner, turning them out into 2 more ice-cube trays. Smooth the ice cream remaining in the bowl and freeze it and Recipe: Roasted Garlic Mashed Potatoes Ingredients: 2 heads roasted garlic (recipe follows) 3 lbs baking potatoes, peeled and cut into equal size chunks About 5 TBS whipping cream (try low fat milk) Optional: about 3 TBS butter (or olive oil) Salt and white pepper to taste Optional garnish: sauteed wild mushrooms ( or portobello) cut in strips) Method: When roasted garlic is cool enough to handle, pinch cloves from papery covering. Puree in a miniprocessor or mince with a small, sharp knife. Set aside. Place potatoes in large pot, cover with water and bring to boil. Reduce heat and simmer, partially covered, about 20-25 minutes until fork tender. Drain immediately, return to pan and heat on medium-low about 1 minute, shaking pan, to absorb moisture. Potatoes can be mashed in a ricer, food mill or electric mixer. I prefer using a ricer as there is no danger of overbeating and getting starchy, sticky potatoes. With a ricer, push cooked potatoes through and mix with Recipe: Mint Fudge Sauce Ingredients: 1 cup semi-sweet chocolate chips 4 ozs chocolate coated mint cream patties, broken into pieces 1/2 cup evaporated milk (not sweetened) 1/2 cup light corn syrup 1 tblsp butter Method: In a medium saucepan, combine chocolate chips, mint patties, evaporated milk and corn syrup. Cook over medium-low heat, stirring constantly, until all ingredients are melted. Remove from heat. Stir in butter until melted. Store covered in refrigerator. Reh :eat sauce over LOW heat stirring constantly. Serve over ice cream. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ Mint SauceB SaucesC 4DX1/4 cup chopped fresh mint 2 tblsp sugar 1/4 cup boiling water 3/4 cup cider vinegar Place the mint in a bowl and sprinkle the sugar over it. Crush mint and sugar together with the back of a spoon. Pour in boiling water and let mint steep for five minutes. Add vinegar to mint and water mixture. Taste the sauce and add more sugar if needed. Heat before serving. sugar 1/4 cup boiling water 3/4 cup cider vinegar Place the mint in a bowl and sprinkle the sugar over it. Crush mint and sugar together with the back of a spoon. Pour in boiling water and let mint steep for five minutes. Add vinegar to mint and water mixture. Taste the sauce and add more sugar if needed. Heat before serving. Minted Eggplant RoundsB VegetablesC 6 Asian (long, thin) eggplants* (about 2 pounds) vegetable oil for brushing eggplant 1/3 cup fresh lime juice 1/3 cup Asian fish sauce (preferably naam pla*) 2 tablespoons sugar 4 large garlic cloves, minced 1/4 cup finely chopped fresh mint leaves uPreheat broiler. Cut eggplants crosswise into 3/4-inch slices and arrange on baking sheets. Brush both sidel lightly with oil and broil in batches about 4 inches from heat until golden brown, 3 to 4 minutes on each side. While eggplant is broiling, stir together lime juice, fish sauce, sugar, garlic, and mint until sugar is dissolved. Serve eggplant drizzled with sauce. Missouri Barbeque SauceB BarbequeC 2 tablespoons oil 3/4 cup cider vinegar 1 teaspoon finely minced garlic 1/2 teaspoon sugar 1 tablespoon chili powder 1 teaspoon dry mustard 1 teaspoon paprika 1/2 teaspoon ground cuminF'Mix together and simmer for 20 minutes.K American` 2 tablespoons oil 3/4 cup cider vinegar 1 teaspoon finely minced garlic 1/2 teaspoon sugar 1 tablespoon chili powder 1 teaspoon dry mustard 1 teaspoon paprika 1/2 teaspoon ground cumin 1228c inaka@tdl.comd 10 mins.e 20 mins.f Mediumm Recipe: Missouri Barbeque Sauce Ingredients: 2 tablespoons oil 3/4 cup cider vinegar 1 teaspoon finely minced garlic 1/2 teaspoon sugar 1 tablespoon chili powder 1 teaspoon dry mustard 1 teaspoon paprika 1/2 teaspoon ground cumin Method: Mix together and simmer for 20 minutes. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ wn, 3 to 4 minutes on each side. While eggplant is broiling, stir together lime juice, fish sauce, sugar, garlic, and mint until sugar is dissolved. Serve eggplant drizzled with sauce. Additional Notes (if any): Recipe From: Gourmet June 1994 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ Recipe: Mix And Mash Root Vegetables Ingredients: 1 pound turnips, peeled 1 pound large carrots, peeled 1 pound parsnips, peeled 1/4 cup (1/2 stick) butter Ground nutmeg Method: Cut vegetables into 1/2-inch pieces. Place in heavy medium saucepan. Add enough water to cover. Bring to boil. Cook until vegetables are tender, about 12 minutes; drain. Transfer to processor; add butter and process to coarse puree. (Alternatively, return vegetables to same pan; add butter and mash to coarse p [uree.) Season with nutmeg, salt and pepper and serve. Additional Notes (if any): Recipe From: Bon App May 1996 Patricia Murray: County Kerry, Ireland ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ A Mixed Berries with Ricotta CremeB DessertsC 1 quart strawberries 1 quart raspberries 1 quart blackberries 3 cups ricotta cheese 1/2 cup powdered sugar 3 ounces bittersweet chocolate, chopped 1/2 orange zest only 3/4 cup toasted almond slivers 6 sprigs mint Combine berries in a large bowl. Place ricotta and sugar in a processor and mix until smooth, or mix by hand. Remove from the processor and stir in the remaining ingredients. Serve half cup of berries per person. Top with a good sized dollop of the ricotta creme. Garnish with mint sprig. Italian` 1 quart strawberries 1 quart raspberries 1 quart blackberries 3 cups ricotta cheese 1/2 cup powdered sugar 3 ounces bittersweet chocolate, chopped 1/2 orange zest only 3/4 cup toasted almond slivers 6 sprigs mint 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumg Mediumm Mixed Grilled VegetablesB VegetablesC s done and the vegetables are limp. ( push the sausage to the side of the skillet if it cooks too fast and focus on the vegetables ). Pour in the beans and water, and add about another can of water ( cover all the contents and leave burner at frying setting ). Add the garlic, a few shakes of tabasco, a little ( about 2 tablespoons ) beer, a pinch of thyme, and about 1/4 cup parsley. While the mixture comes to a boil, start the rice on another burner. Keep the Red beans at a raging simme r, and stir often. When the rice is done, the beans should be about done. Cook the beans down to the desired consistancy, and squash a few beans on the bottom for a more paste like texture. Serve beans over rice with a little more pepper sprinkled on top. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ----------------------------- Mixed Grilled VegetablesB VegetablesC Recipe: Mixed Berries with Ricotta Creme Ingredients: 1 quart strawberries 1 quart raspberries 1 quart blackberries 3 cups ricotta cheese 1/2 cup powdered sugar 3 ounces bittersweet chocolate, chopped 1/2 orange zest only 3/4 cup toasted almond slivers 6 sprigs mint Method: Combine berries in a large bowl. Place ricotta and sugar in a processor and mix until smooth, or mix by hand. Remove from the processor and stir in the remaining ingredients. Serve half cup of berries per person. T Bop with a good sized dollop of the ricotta creme. Garnish with mint sprig. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ttp://www.tdl.com/~inaka/inakasoft/ Recipe: Mixed Grilled Vegetables Ingredients: 3 small yellow squash (about 3/4 pound) 6 baby Vidalia onions* or large scallions, trimmed 4 yellow and/or red bell peppers, seeded and each cut into 6 pieces 2 medium red onions, peeled and each cut lengthwise into 6 wedges with root ends intact 2 tablespoons olive oil Method: In a large bowl toss vegetables with oil and salt and pepper to taste. Grill vegetables in batches on a rack set about 4 inches over glowing coals turning them, 10 Cto 15 minutes, or until tender, transferring them to a platter as done. Additional Notes (if any): Recipe From: Gourmet May 1994 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ Mocha CoffeeB BeveragesC Coffee I got tired of spending a fortune on blended frozen mochas, so I figured it out. MY METHOD Freeze leftover coffee each morning in ice cube trays. Once it's frozen: Take 2 tablespoons of milk, and heat it in the microwave until it's hot enough to melt 1 1/2 tablespoons of cocoa powder and 2 tablespoons of powdered sugar. Mix in 1/2 teaspoon vanilla and stir well. Add a cup of milk to the above mixture. Put one tray of coffee cubes and the milk/cocoa mixture in the blender, and blend until sBKmooth. Try it!! You'll get hooked!! I use non-fat milk and it's delicious!! these vegetables. Slice the tomatoes. Fry the vegetables in a little oil for 5 minutes, stirring well. Add the water, mix well, then stir in the noodles. Simmer for 30 minutes. Slice the pickles; chop the scallions; add with pea sprouts to the pan and cook for 5 minutes. Add remaining ingredients and simmer for 10 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. COhttp://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ Mom's MeatloafB BeefC 1 lb ground beef 1/2 lb ground lean pork 2 cups bread crumbs 1 egg, beaten 1 1/2 cups milk 4 Tbsp salt 1/4 tsp pepper 1/4 tsp dry mustard 1/8 tsp ground sage 1/8 tsp garlic powder A]Mix thoroughly. Pack into greased 9x5x3" loaf pan. Bake at 350 degree oven for 1 1/2 hours. Recipe: Mocha Chocolate Chip Muffins Ingredients: 1/4 cup hot water 1 tablespoon instant espresso powder 1/2 cup buttermilk 1/2 cup vegetable oil 2 eggs 1 teaspoon vanilla 1 3.4 cups flour 1/2 cup sugar 1/2 cup packed brown sugar 3 tablespoons cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups semi-sweet chocolate chips 1 cup coarsely chopped pecans, toasted (optional) Method: Preheat oven to 375. Line 12 muffin cups with liners. Stir hot water an d espresso powder in a medium bowl until espresso powder dissolves. Add buttermilk, oil, eggs, and vanilla and whisk until smooth. Mix flour, sugar, brown sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk mixture and stir just until combined. Mix in chocolate chips and pecans. Divide batter equally among prepared muffin cups and bake 25 minutes Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recip Mongolian lambB LambC Sliced thin gigot 2 tabs soy sauce 2 tabs rice wine freshly grated ginger 1 tabs hoisin sauce 3 green onions sliced long Shot of white pepper Garlic olive oilF\Marinate lamb in all except oil. lay slices on grill. Brush with oil. Cook on one side only.K Chinese` Sliced thin gigot 2 tabs soy sauce 2 tabs rice wine freshly grated ginger 1 tabs hoisin sauce 3 green onions sliced long Shot of white pepper Garlic olive oil 1228c Jeff Smithd 2 hrse 10 mins.f Mediumg Mediumm Recipe: Mongolian lamb Ingredients: Sliced thin gigot 2 tabs soy sauce 2 tabs rice wine freshly grated ginger 1 tabs hoisin sauce 3 green onions sliced long Shot of white pepper Garlic olive oil Method: Marinate lamb in all except oil. lay slices on grill. Brush with oil. Cook on one side only. Additional Notes: Recipe From: Jeff Smith This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ From: Jeff Smith Moo Pad Pak Pork And VegetablesB PorkC 4oz/120g lean pork, finely diced 1 tbs/15ml fish sauce grinding of black pepper 2 tbs/30ml oil 1 garlic clove, finely chopped 1 lb/450g prepared raw vegetables (any combination of mangetout/snow peas, cauliflower and broccoli trimmed into small florets, sliced courgettes/zucchini) Put the first three ingredients in a small bowl, mix thoroughly and set aside. In a wok or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown. Add the pork mixture and stir-fry briefly until the meat is opaque. Add the prepared vegetables and stir. Add the fish sauce, soy sauce, sugar, a g rinding of black pepper and a little water. Stirring constantly, and adding a little more water if the mixture is becoming too dry (you should have about 1/4 you wish to reduce the heat) 1 spring onion,scallion, green part only, cut into 1in/2.5 cm long pieces ground white pepper This recipe can be also made equally successfully with chicken or beef. Method: In a work or frying pan, heat the oil until a light haze appeas. Add the garlic and fry until golden brown. Add the pork,stir and cook for a minute or two until the meat is opaque. Add the mushrooms and ginger and stir thoroughly. Stirring briskly after each addition, add the soy saurces , sugar, stock or water, fish saurce, onion and chilli. Cook for a few seconds more, transfer to a serving dish, garnish with the spring onion pieces and sprinkle lightly with ground white paper. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ Moscow MuleB CocktailsC 1DI1 1/2 ounces vodka 1 ounce lemon juice 4 ounces ginger beer 1 lime wedge Recipe: Moo Pad Pak Pork And Vegetables Ingredients: 4oz/120g lean pork, finely diced 1 tbs/15ml fish sauce grinding of black pepper 2 tbs/30ml oil 1 garlic clove, finely chopped 1 lb/450g prepared raw vegetables (any combination of mangetout/snow peas, cauliflower and broccoli trimmed into small florets, sliced courgettes/zucchini) 3 tbs/45ml fish sauce 2 tbs/30ml light soy sauce 1/2 tsp/2-3ml sugar 1/4 pt/120ml water, as necessary Method: Put the first three ingredients in a small b owl, mix thoroughly and set aside. In a wok or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown. Add the pork mixture and stir-fry briefly until the meat is opaque. Add the prepared vegetables and stir. Add the fish sauce, soy sauce, sugar, a g rinding of black pepper and a little water. Stirring constantly, and adding a little more water if the mixture is becoming too dry (you should have about 1/4 pt/ 120ml total liquid), continue to stir un til the mangetout are bright green and the other vege tables are still crisp. This should take no more than 3-4 minutes - less is best, as the vegetables must not be overcooked and must retain their crispness. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ree ingredients in a small b owl, mix thoroughly and set aside. In a wok or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown. Add the pork mixture and stir-fry briefly until the meat is opaque. Add the prepared vegetables and stir. Add the fish sauce, soy sauce, sugar, a g rinding of black pepper and a little water. Stirring constantly, and adding a little more water if the mixture is becoming too dry (you should have about 1/4 pt/ 120ml total liquid), continue to stir un Mozzarella Cheese PuffsB AppetizersC 9Dn1 cup flour, sifted 1/4 tsp.salt 1/4 tsp. paprika 1/2 cup butter or margarine 6 oz. shredded mozzarella cheese Sift the dry ingredients together. Cream the butter and the cheese. Add the dry ingredients and mix well. Shape the mixture into small balls about 1" in diameter. Place them on a lightly greased baking sheet and bake them for about 15 to 20 minutes at 350 degrees. Note: I just throw all the ingredients in my Kitchen-Aide mixer and when the ingredients form a clump of dough, then I form the balls. I also substitute different cheeses. I might use cheddar with chopped walnuts or provolo Mrs. Lehbour's Dill PicklesB PreservesC ManyD Makes about 5 quarts, using about a pound of dills per quart. (Oh, andwe always used pickles straight out of our garden). Brine: 3 quarts boiling water 2 cups white vinegar 1/2 cup coarse salt 1 teaspoon alum e mixer and when the ingredients form a clump of dough, then I form the balls. I also substitute different cheeses. I might use cheddar with chopped walnuts or provolone, sun-dried tomatos, and basil.. Just use your imagination. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ httpC ://www.tdl.com/~inaka/inakasoft/ MuhamaraB AppetizersC 2 small red bell peppers, cut and cleaned from seeds and white skin inside 3/4 cup chopped walnuts 2 tablespoons pomegranate syrup (found in Middle Eastern food stores) 1/4 teaspoon salt 1/4 teaspoon nutmeg 2 tablespoons plain fine bread crumbs puree the red bell pepper in a blender until very smooth. Combine the red pepper with all other ingredients except the olive oil. Mix well, then place in a serving dish. Smooth top with the back of a spoon. Pour olive oil on top. Serve with pitta bread. hot, arrange dills in jars, alongwith several cloves of garlic, a couple of dried red peppers and 2 or 3 bay leaves (grape leaves also work very well). Oh, and you canthrow in some horseradish if you like as well according to her notes,although I'm not sure in what form you would add it.Pour the brine over the dills, then close up the jars. The picklesneed to sit for about 2 weeks before they are ready, I believe.According to my mother, it is best to store them in a dark cool place(the 7lucky woman has a huge pantry!) Then pop open a jar and enjoy! Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ Recipe: Muhamara Ingredients: 2 small red bell peppers, cut and cleaned from seeds and white skin inside 3/4 cup chopped walnuts 2 tablespoons pomegranate syrup (found in Middle Eastern food stores) 1/4 teaspoon salt 1/4 teaspoon nutmeg 2 tablespoons plain fine bread crumbs 1 tablespoon (or less) hot pepper sauce (such as Tabasco, or others) 1 teaspoon lemon juice, or to taste 2 tablespoons olive oil Method: puree the red bell pepper in a blender until very smooth. Combine the red pep per with all other ingredients except the olive oil. Mix well, then place in a serving dish. Smooth top with the back of a spoon. Pour olive oil on top. Serve with pitta bread. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ Mushroom BisqueB SoupsC 8 Lbs. Fresh White (or wild) Mushrooms 2 Qt Heavy Cream Roux (flour and butter), as required 4 Gallons Chicken Stock 2 Lbs. Sliced Mushrooms for garnish 2 Cups Sherry 4 Cups Dry White Wine 1 Cup Fresh Chopped Parsely 1 Cup Chopped Shallots 1 oz. Fresh Garlic Salt and Pepper 1. Clean and slice the 8 Lbs of fresh mushrooms. 2. Chop the shallots and garlic. Saute them in a large pot. 3. Add the sliced mushrooms to the pot and saute for about 10 minutes. 4. Add the white wine and chicken stock to the pot. Let it reduce on medium heat for 1/2 hour. 5. Use a hand blender to "cream" (or puree) the mixture in the pot. 6. Add the roux to pot until the soup is a light, creamy consistency. 7. Strain the soup through a "China Cap" strainer. Return soup to cooking pot. ut each breast in half lengthwise and then cut each half crosswise into three or four equal pieces. Lay the pieces in a single layer on a platter. Sprinkle the salt and the juice from the lemon over them and rub into the chicken. Set aside for 20 minutes. Meanwhile, put the yogurt in a small bowl. Beat it with a fork or whisk until it is smooth and creamy. Add the ginger, garlic, cumin, cayenne, and garam masala and besan. Stir into mix. Make a paste out of the green chiles, cilantro and 1/4 cup of water in a food processor. Add the paste to the yogurt mixture. After the chicken has sat around for 20 minutes, hold a sieve over the chicken pieces and pour the yogurt mixture into the sieve and push through s much as you can with a rubber spatula. Mix well with the chicken pieces and refrigerate for 6-24 hours, in an airtight container. Preheat over to maximum temperature (best is to use the broiler). Thread the chicken pieces on skewers. Brush the chicken with half the me lted butter and put in the over for about 7 minutes. Take out the baking tray and skewers. Turn the chicken pieces over and brush with the rest of the butter. Bake for another 8-10 minutes. Serve with thick slices of onions, and cucumbers. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 1/4 cup of water in a food processor. Add the paste to the yogurt mixture. After the chicken has sat around for 20 minutes, hold a sieve over the chicken pieces and pour the yogurt mixture into the sieve and push through s much as you can with a rubber spatula. Mix well with the chicken pieces and refrigerate for 6-24 hours, in an airtight container. Preheat over to maximum temperature (best is to use the broiler). Thread the chicken pieces on skewers. Brush the chicken with half the me Mushroom Pasta SauceB SaucesC Recipe: Mushroom Bisque Ingredients: 8 Lbs. Fresh White (or wild) Mushrooms 2 Qt Heavy Cream Roux (flour and butter), as required 4 Gallons Chicken Stock 2 Lbs. Sliced Mushrooms for garnish 2 Cups Sherry 4 Cups Dry White Wine 1 Cup Fresh Chopped Parsely 1 Cup Chopped Shallots 1 oz. Fresh Garlic Salt and Pepper Method: 1. Clean and slice the 8 Lbs of fresh mushrooms. 2. Chop the shallots and garlic. Saute them in a large pot. 3. Add the sliced mushrooms to the pot and saute for about 10 minutes. 4. Add the white wine and chicken stock to the pot. Let it reduce on medium heat for 1/2 hour. 5. Use a hand blender to "cream" (or puree) the mixture in the pot. 6. Add the roux to pot until the soup is a light, creamy consistency. 7. Strain the soup through a "China Cap" strainer. Return soup to cooking pot. 8. Add the 2 Lbs. sliced mushrooms to the soup. 9. Add the heavy cream. Let it cook on low heat down to desired consistency. 10. Remove from heat. 11. Before servin g, swirl in a little butter. 12. In the soup cup before serving, sprinkle on a little chopped parsley and afew drops of sherry in each cup. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ nd garlic. Saute them in a large pot. 3. Add the sliced mushrooms to the pot and saute for about 10 minutes. 4. Add the white wine and chicken stock to the pot. Let it reduce on medium heat for 1/2 hour. 5. Use a hand blender to "cream" (or puree) the mixture in the pot. 6. Add the roux to pot until the soup is a light, creamy consistency. 7. Strain the soup through a "China Cap" strainer. Return soup to cooking pot. 8. Add the 2 Lbs. sliced mushrooms to the soup. 9. Add the heavy cream. Let it cook on low heat down to desired consistency. 10. Remove from heat. 11. Before servin Mushroom SalsaB SaucesC 1 4.5 oz jar sliced mushrooms drained 1 large tomato chopped 2 T. sliced green onion 2 T. finely chopped green bell pepper 1 T. chopped fresh cilantro 1/2 t. grated lemon peel AXIn medium bowl, combine all ingredients; mix well. Cover; refrigerate to blend flavors. Mexican` 1 4.5 oz jar sliced mushrooms drained 1 large tomato chopped 2 T. sliced green onion 2 T. finely chopped green bell pepper 1 T. chopped fresh cilantro 1/2 t. grated lemon peel 1228c inaka@tdl.comd 20 mins.e Nonef Noneg Recipe: Mushroom Salsa Type: Sauces Style: Mexican Preparation Time: 20 mins. Cooking Time: None Ingredients: 1 4.5 oz jar sliced mushrooms drained 1 large tomato chopped 2 T. sliced green onion 2 T. finely chopped green bell pepper 1 T. chopped fresh cilantro 1/2 t. grated lemon peel Method: In medium bowl, combine all ingredients; mix well. Cover; refrigerate to blend flavors. ter out dirt or other "foreign" object that may have been stuck on the porcinis. Melt butter in pan and saute onion until transluscent. Add regular and porcini mushrooms and saute with onion. Add porcini water and cream and simmer until sauce begins to thicken a bit. Add salt. About 5 minutes before it's done, add tomato paste. Also, now's the time to add the marsala if you want it, but the sauce will need to simmer a bit longer to boil away the extra liquid. Best served on penne or mostaccioli, not spaghetti. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ Mushrooms TapenadeB AppetizersC ge slice, and pineapple and lime wedges. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ frying pan. Add 3-4 chopped garlic cloves to the butter. Add mushrooms and cook for about 2 min, until brown. Add hot cream, salt, 1 tsp pepper, 2 tsp nutmeg. Cook for about 5 more min, then add 1 /2 cup chopped cilantro. Serve on hot buttered rice or French breadChop 1 pound of mushrooms into halves or quarters. Heat 2/3 cup heavy cream. Heat 2T butter in a deep frying pan. Add 3-4 chopped garlic cloves to the butter. Add mushrooms and cook for about 2 min, until brown. Add hot cream, salt, 1 tsp pepper, 2 tsp nutmeg. Cook for about 5 more min, then add 1/2 cup chopped cilantro. Serve on hot buttered rice or French brea Additional Notes: Recipe From: inaka@tdl.com This recipe w f any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /4 cup lemon juice Freshly ground black pepper 1 pound small mushrooms Method: Rinse two tablespoons of capers and dry on a paper towel. Pound them and the anchovies in a mortar or press them through a sieve with a spoon. When the mixture is reduced to a p aste, transfer it to a mixing bowl. Add the oil little by little, stirring as you do it. Add the lemon juice and pepper to taste. Let the sauce stand in a covered container at least 4 hours before serving. Remove the stems from the mushrooms and clean them with a damp paper towel. Place five on each plate and spoon three tablespoons of the tapenade over them. Garnish the plates with the remaining capers. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Com My Original Toll House CookiesB CookiesC AB^naka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Inaka Software: http://www.tdl.com/~inaka/inakasoft/ greased baking sheets. Bake at 375 for 10 to 12 minutes or until lightly browned. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ ccoli's my favorite with this) I usually do not cook with salt, but you can add i t if you must. I also usually put heaps of fresh grated parmesan on it -- but depending on how low fat you want -- it can easily be skipped. Have lots of fresh Italian bread around to soak up the extra olive oil left on your plate! Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ face and knead again to knock out the air bubbles. It will return to its original size. Add the pru Nashville House Fried BiscuitsB Breads & MuffinsC ManyD|1 quart milk 1/4 cup sugar 2 2/3 pkg. dry yeast or 1/6 cup yeast 1/2 cup lard or shortening 6 tsp. salt 7 to 9 cups of flour a and water; beat till creamy. Beat in eggs. Add flour mixture; Mix well. Stir in chocolate chips. Drop by well -rounded half teaspoonfuls onto greased cookie sheets. Bake at 375 for about 10 to 12 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inakC a/inakasoft/ Nasi LemakB RiceC 4D}1 kg rice (siam) 45oz (1035 ml) coconut milk - 2 no. coconut 4 nos. pandan leaf 1 stalk lemon grass 2 inch ginger 1 tbsp salt 1 Wash the rice, and place it into the pot 2 Add in coconut milk, pandan leaf, lemon grass, ginger and salt, and let it cook till dry Recipe: Nashville House Fried Biscuits Ingredients: 1 quart milk 1/4 cup sugar 2 2/3 pkg. dry yeast or 1/6 cup yeast 1/2 cup lard or shortening 6 tsp. salt 7 to 9 cups of flour Method: Add yeast to warm water. add other ingredients & let dough rise. Work into and drop into hot fat. This recipe will make about seven doz biscuits. They can be frozen individually and stored in plastic bags. When you work them up, don't let the biscuits rise too hight the fat should be slightly hotter V thatn 350 degrees F. If the fat should be too hot, the biscuits will be soggy in the center. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Software: http://www.tdl.com/~inaka/inakasoft/ Nasi Lemak IIB RiceC 4D)Ingredients: oconut milk pandan AiCook rice as usual but use coconut milk instead of water. Tie pandan into a knot and add a pinch of salt. Chinese`*Ingredients: oconut milk pandan 1228c inaka@tdl.comd 15 mins.e 25 mins.f Mediumg Mediumm Recipe: Nasi Lemak II Ingredients: Ingredients: oconut milk pandan Method: Cook rice as usual but use coconut milk instead of water. Tie pandan into a knot and add a pinch of salt. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ or so of canned green chiles 3 lbs pork (shoulder works) 1 very large onion 2 green or red peppers 1 16 oz can tomatoes 4 or 5 dried very hot chiles Neo Pork ChopsB PorkC 2 tablespoons olive oil 3 cloves garlic, minced 6 lean pork chops salt and pepper 1 onion, chopped 1 cup beef broth Worcestershire sauce chili powder 6 tablespoons tomato paste AnHeat oil. Brown garlic, add pork chops and brown. Add remaining ingredients, cover and simmer 30-35 minutes. GO6 tablespoons white wine 1 green pepper, chopped 1 pound fresh sliced mushroomsK Italian 2 tablespoons olive oil 3 cloves garlic, minced 6 lean pork chops salt and pepper 1 onion, chopped 1 cup beef broth Worcestershire sauce chili powder 6 tablespoons tomato paste 6 tablespoons white wine 1 green pepper, chopped 1 pound fresh sliced mushrooms 1228c inaka@tdl.comd 15 mins.e 35 mins.f Mediumg Highm Never Fail BiscuitsB Breads & MuffinsC ManyDF 5 tb Shortening 3/4 c Milk 2 c Flour 3 ts Baking powder 1 ts Salt otter after freezing. This also makes a great chile-egg burrito the next morning. Method: Broil (blacken) the green chiles until the skin is blistered and loose - remove skin while warm and discard seeds and stem. Chop in 1" square pieces and put in large chile pot or crock pot. Cut off fat from pork and save. Cut pork into 1/2" squares and set aside. Melt pork fat in frying pan and saute onions and garlic - add to pot. Brown pork in same pan - add vegetable oil if needed - add to pot . Cut tomatoes and green peppers into large pieces and add to pot. Finely chop habenaros and add the rest of the ingredients. Bring to a boil and then simmer (uncovered!) as long as you can stand it (adding water or beer as necessary). Simmer for 2 hours minimum to even out the heat. Serve with plenty of warm flour tortillas. Additional Notes (if any): Recipe From: From the Chile-Heads Recipe Collection ------------------------------------------ This recipe was created using Computer Cu Never Fail BiscuitsB Breads & MuffinsC ManyDF 5 tb Shortening 3/4 c Milk 2 c Flour 3 ts Baking powder 1 ts Salt Recipe: Neo Pork Chops Ingredients: 2 tablespoons olive oil 3 cloves garlic, minced 6 lean pork chops salt and pepper 1 onion, chopped 1 cup beef broth Worcestershire sauce chili powder 6 tablespoons tomato paste 6 tablespoons white wine 1 green pepper, chopped 1 pound fresh sliced mushrooms Method: Heat oil. Brown garlic, add pork chops and brown. Add remaining ingredients, cover and simmer 30-35 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com --------------------B ---------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ New England Clam ChowderB SoupsC 2 6 1/2-ounce cans minced clams 4 slices bacon, cut up 4 medium potatoes, peeled and diced 1/2 cup chopped onion 2 1/2 cups milk 1 cup light cream OR 1/2 cup heavy cream 3 tablespoons flour 1/2 teaspoon Worcestershire sauce 1/2 teaspoon oregano 1/4 teaspoon basil No Bake CookiesB CookiesC Recipe: New England Clam Chowder Ingredients: 2 6 1/2-ounce cans minced clams 4 slices bacon, cut up 4 medium potatoes, peeled and diced 1/2 cup chopped onion 2 1/2 cups milk 1 cup light cream OR 1/2 cup heavy cream 3 tablespoons flour 1/2 teaspoon Worcestershire sauce 1/2 teaspoon oregano 1/4 teaspoon basil Method: Drain clams, reserving liquid. Add enough water to reserved liquid to measure 2 cups liquid; set aside. In a large pot, fry bacon until crisp; remove bacon and set aside . Add reserved liquid, potatoes, and onion to fat in pan. Cook, uncovered for about 15 minutes or until potatoes are tender. Stir in clams, 2 cups of the milk, and the cream. Blend remaining 1/2 cup milk with the flour; stir into chowder. Cook and stir till bubbly. Cook one minute more. Add Worcestershire sauce, oregano, basil, salt and pepper to taste. Stir in bacon. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was Nonni Casino s Roman BreadB Breads & MuffinsC Recipe: No Bake Cookies Ingredients: 1 Pkg. Chocolate Chips 1 Pkg. Butterscotch Pieces 2 Cans La Choy Chow Mein Noodles (3 oz. each) 1/2 Cup Chopped Peanuts or Cashews Method: NO BAKE COOKIES ! ! ! Melt chocolate chips and butterscotch pieces in top of double boiler over hot water. Remove from heat. Quickly stir in noodles and nuts until they are evenly coated. Drop by teaspoonfuls onto waxed paper. Chill. store in refrigerator until ready to serve. Additional Notes (if any): ipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Noodles RomanoffB PastaC 8 ounces egg noodles 8 ounces cream cheese, softened 1 cup sour cream 1/4 cup milk 1/4 cup minced onion 1/2 teaspoon Worcestershire sauce 1/4 teaspoon garlic powder dash of Tabasco /Preheat oven to 350. Cook the noodles al dente, drain, and place in a large bowl. Combine the cream cheese, sour cream, milk, onion, and seasonings, stirring well to mix, then stir into the cooked noodles. Pour into a greased 1-quart casserole, top with the bread crumbs, and bake for about 25 minutes ded half so it'll lie flat. Place cut sides up on foil lined pan. Brush with garlic oil. Sprinkle with cheese, top with onions. Season with pepper. Arrange olive halves, sprinkle with rosemary Cover with plastic wrap for up to 2 hr.. Remove wrap and bake on center shelf at 400 until cheese melted - 8-10 min - rest for 2min and cut into 1 1/2 to 2 in slices. Nonni was the chef for a former Ohio Governor and the owner and chef of a wonderful restaurant unfortunately no longer open. The bre ad was loved by all. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ a Software: http://www.tdl.com/~inaka/inakasoft/ Nua Cheh Nam Pla Fried BeefB BeefC 2 tbs/30ml fish sauce 1 tsp/5ml salt 1 tsp/5ml sugar 1 tbs/15ml oil, plus 6 tbs/90 ml oil for frying 1 lb/450g skrit or flank beef, sliced diagonally across the grain into about 8-10 pieces Recipe: Noodles Romanoff Ingredients: 8 ounces egg noodles 8 ounces cream cheese, softened 1 cup sour cream 1/4 cup milk 1/4 cup minced onion 1/2 teaspoon Worcestershire sauce 1/4 teaspoon garlic powder dash of Tabasco 1/2 teaspoon salt 1/4 cup buttered breadcrumbs (1/4 cup breadcrumbs with 1 tablespoon melted unsalted butter) Method: Preheat oven to 350. Cook the noodles al dente, drain, and place in a large bowl. Combine the cream cheese, sour cream, milk, onion, and seasonings, st irring well to mix, then stir into the cooked noodles. Pour into a greased 1-quart casserole, top with the bread crumbs, and bake for about 25 minutes Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ OatcakesB Breads & MuffinsC Recipe: Nua Cheh Nam Pla Fried Beef Ingredients: 2 tbs/30ml fish sauce 1 tsp/5ml salt 1 tsp/5ml sugar 1 tbs/15ml oil, plus 6 tbs/90 ml oil for frying 1 lb/450g skrit or flank beef, sliced diagonally across the grain into about 8-10 pieces Method: In a medium bowl mix the fish sauce, salt, sugar and 1 tbs/15ml oil. Add the pieces of beef and turn them thoroughly in the mixture. Leave to marinate for at least an hour. Remove the meat and drain on a rack. In Thailand, after marinating we would put the meat in the sun to dry: this can be simulated simply by leaving it overnight. If you wish to eat straight away,put the pieces of meat under a low grill or in a warm oven for about 10-15 minutes until dry. To finish, heat the oil in a frying pan until a very light haze appears and fry the meat on both sides until it is dark brown - about 5 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Oatmeal Banana CupcakesB DessertsC 8DO1/2 C. Sugar 1/2 C. Butter 2 Eggs 3 Medium Bananas (mashed- 1 Cup) 3/4 C. Honey Recipe: Oatcakes Ingredients: 4 oz Medium oatmeal* 1/2 t Salt 1 pn Bicarbonate of soda 2 T Melted bacon fat** 2 fl Hot water*** Method: Mix the oatmeal, salt and soda in a bowl. Make a well in the center. Pour in the melted fat and add enough water to make a stiff dough which can be squeezed into a ball. Sprinkle the board and your hands with oatmeal and knead the mixture until there are no cracks in it. Flatten the ball and roll it out into a round just under 1/4 inch thick . Invert a plate on top and trim off the ragged edges -- these can be added to the next batch of dough to be rolled. Cut the round into quarters, lift them onto a warmed and greased bakestone and cook over moderate heat for 20 minutes or until the triangles curl at the corners. Turn and cook the other side for minutes, or finish under a moderate grill. Store the oatcakes in an airtight tin, and toast under a moderate grill, or in the oven, before serving. -- These are served with h oney, marmalade or jam for breakfast, or with crowdie (a slightly sweet Highland Scots cottage cheese) for tea.They are especially good with fried herring or smoked haddock. Not to mention any kind of caviar you can get your hands on Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ . Invert a plate on top and trim off the ragged edges -- these can be added to the next batch of dough to be rolled. Cut the round into quarters, lift them onto a warmed and greased bakestone and cook over moderate heat for 20 minutes or until the triangles curl at the corners. Turn and cook the other side for minutes, or finish under a moderate grill. Store the oatcakes in an airtight tin, and toast under a moderate grill, or in the oven, before serving. -- These are served with h Oatmeal Molasses BreadB Breads & MuffinsC 1 cup instant oats 1 package dry yeast 1/2 cup molasses 2 teaspoons salt 1 tablespoon unsalted butter 5 1/2 cups white bread flour Recipe: Oatmeal Banana Cupcakes Ingredients: 1/2 C. Sugar 1/2 C. Butter 2 Eggs 3 Medium Bananas (mashed- 1 Cup) 3/4 C. Honey 1 1/2 C. Flour 1 t. Baking Powder 1 t. Baking Soda 3/4 t. Salt 1 C. Quick Cooking Rolled Oats Method: In a mixer bowl, cream together, sugar and butter. Seat in eggs, banana, and honey. Stir together flour, baking powder, soda and salt. Add to creamed mixture, beating just until blended. Stir in oats. Fill 24 muffin pans lined with paper baking cups 2.3 full lwith batter. Bake in 375 oven for 18 to 20 minutes. Remove from pans and cool on a wine rack. Makes 24 cupcakes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ Oatmeal Raisin CookiesB CookiesC ManyD 1 Cup Margarine 1 t. Salt 1 1/2 Cups Brown Sugar (packed) 1 t. Cinnamon 2 Eggs 1/2 t. Nutmeg 1 t. Vanilla Beat together butter and brown sugar until creamy. Beat in eggs and vanilla Add flour, rolled oats, soda and salt; mix until well blended. Stir in raisins. Bake at 350 on greased cookie sheet for 10 to 12 minutes. TO SHAPE COOKIES: Spoon dough into a 1/2 cup measure, level off and turn out on cookie sheet, spacing cookies at least 6" apart and 2 1/2" from pan edge. Lightly grease the bottom of a pie pan, dip into sugar, and use to flatten each cookie int bowl to be sure they're lukewarm, then add the molasses, salt, butter, and dissolved yeast. Work in enough of the flour so that the dough is easy to handle. Turn out onto a lightly floured surface, knead for a minute or two, and let stand for 10 minutes. Resume kneading until the dough is smooth and elastic, adding more flour as necessary., Place in a greased bowl, cover, and let rise in a warm spot until double in bulk. Punch down and shape into 2 loaves. Place in greased bread pans :, cover and let rise again until double in bulk. Bake 45 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ware: http://www.tdl.com/~inaka/inakasoft/ A!Old Fashioned Buttermilk BiscuitsB Breads & MuffinsC Recipe: Oatmeal Raisin Cookies Ingredients: 1 Cup Margarine 1 t. Salt 1 1/2 Cups Brown Sugar (packed) 1 t. Cinnamon 2 Eggs 1/2 t. Nutmeg 1 t. Vanilla 1 1/2 Cups Raisins 1 1/2 Cups Whole Wheat or All-purpose Flour 2 1/3 Cups Rolled Oats 2 t. Soda Method: Beat together butter and brown sugar until creamy. Beat in eggs and vanilla Add flour, rolled oats, soda and salt; mix until well blended. Stir in raisins. Bake at 350 on greased cookie sheet for 10 to 12 minutes. TO SHAPE COOKIES: Spoon dough into a 1/2 cup measure, level off and turn out on cookie sheet, spacing cookies at least 6" apart and 2 1/2" from pan edge. Lightly grease the bottom of a pie pan, dip into sugar, and use to flatten each cookie into a 5 1/2" circle. If necessary, even out the thickness with your fingers. OR : Drop by rounded teaspoonf buls and flatten with bottom of glass which has been lightly greased and dipped into sugar. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 2 t. Soda Method: Beat together butter and brown sugar until creamy. Beat in eggs and vanilla Add flour, rolled oats, soda and salt; mix until well blended. Stir in raisins. Bake at 350 on greased cookie sheet for 10 to 12 minutes. TO SHAPE COOKIES: Spoon dough into a 1/2 cup measure, level off and turn out on cookie sheet, spacing cookies at least 6" apart and 2 1/2" from pan edge. Lightly grease the bottom of a pie pan, dip into sugar, and use to flatten each cookie into a 5 1/2" circle. If necessary, even out the thickness with your fingers. OR : Drop by rounded teaspoonf A(Old Fashioned Pineapple Upside Down CakeB CakesC 3 Cans (8 1/4 oz. Size) Sliced Pineapple in syrup (about 12 slices) 1/4 C. Margarine 2/3 C. Light Brown Sugar (packed) 1/3 C. Pecan-halves (or cherries) 1 C. Unstuffed All Purpose Flour 3/4 Granulated Sugar Preheat oven to 350 . Drain pineapple slices, reversing 2 T. of the syrup. In a heavy iron skillet (10 ) melt butter over medium heat. Add brown sugar, stirring until sugar is melted. Remove from heat. Arrange 8 pineapple slices on sugar mixture (one in the center), overlapping slices around edges of pan. Put half of the remaining slices around the inside edge of the skillet, with pecans (or cherries) in the center. Into a medium bowl, sift flour with sugar, baking powder, and salt. tirring gently until the dough begins to hold together. (If the dough is dry, add more buttermilk, 1 tablespoon at a time.) Sprinkle the work surface generously with flour and scrape the dough onto it. Fold the dough over on itself two or three times. Use the dough immediately . Pat dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits with a sharp, floured knife. Transfer to a parchment-lined cookie sheet. Paint tops with buttermilk. Bake for 10 to 15 minutes, until well risen and golden. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ftware: http://www.tdl.com/~inaka/inakasoft/ Old Fashioned ShortcakeB CakesC 1 qt Fruit (strawberries) 1/3 c Sugar 1 tb Lemon juice 1 1/2 c Heavy cream Buttermilk Biscuit Dough 2 tb Buttermilk 2 tb Sugar 2 tb Soft butter BUTTERMILK BISCUIT DOUGH 1 1/2 c All-purpose flour 1/2 c Cake flour 1/2 ts Salt 2 ts Baking powder inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ing slices around edges of pan. Put half of the remaining slices around the inside edge of the skillet, with pecans (or cherries) in the center. Into a medium bowl, sift flour with sugar, baking powder, and salt. Add shortening and milk. With a mixer at high, beat for 2 minutes . Add egg and 2 T. of pineapple syrup and beat for 2 minutes. Gently pour batter over pineapple in skillet and spread evenly. Place on rack in the center of the oven and bake for 40 to 45 minutes. Let skillet stand on wine rack for 5 minutes to cool just slightly. With a spatula, loosen cake from the edges all around. Place serving platter over cake and turn upside-down; shake gently. Lift off of skillet. Serve warm, and top with creams. Additional Notes: Recipe From: inaka@tdl Old-Fashion Sugar Cookies CookiesC ManyD 3 1/2 Cups Sifted Flour 2 1/2 t. Baking Powder 1/2 t. Salt 1 Cup Soft Butter or margarine Recipe: Old Fashioned Shortcake Ingredients: 1 qt Fruit (strawberries) 1/3 c Sugar 1 tb Lemon juice 1 1/2 c Heavy cream Buttermilk Biscuit Dough 2 tb Buttermilk 2 tb Sugar 2 tb Soft butter BUTTERMILK BISCUIT DOUGH 1 1/2 c All-purpose flour 1/2 c Cake flour 1/2 ts Salt 2 ts Baking powder 1/2 c Cold unsalted butter 3/4 c Buttermilk or heavy cream (or more) Method: Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough. For a large shortcake, pat the dough into 9-inch disk on a parchment-lined cookie sheet. For individual shortcakes, pat dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits with a sharp, floured knife. Transfer to a parchment-lined cookie sheet. Paint tops with buttermilk. Sprinkle with sugar. Bake for 10 to 15 minutes, until well risen and golden. Check the center of the large shortcake with a toothpick to make sure it is baked through: If the pick emerges with dough still clinging to it, lower temperature t o 350F and bake another 5 minutes. Slide the large shortcake onto a platter immediately after it is baked. Use a sharp, serrated knife to slice through the middle, making two layers. Slide the edge of a cookie sheet between the two layers and lift the top layer off. Butter the bottom layer and pour all but 1/2 cup of the sweetened fruit on. Slide the top back on and pour the remaining berries over the top. Split the small shortcakes in the same way and place the bottoms on individual desse rt plates. Butter them and top with about 1/3 cup of the fruit mixture. Replace tops and pour a tablespoon or so of the remaining berries over the top. Serve immediately. Pass the cream in a bowl for the guests to help themselves. BUTTERMILK BISCUIT DOUGH: COMBINE THE FLOURS, salt and baking powder in a mixing bowl and stir well to mix. Rub in the butter by hand or with a pastry blender until the mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and continue stirring gently u ntil the dough begins to hold together. (If the dough is dry, add more buttermilk, 1 tablespoon at a time.) Sprinkle the work surface generously with flour and scrape the dough onto it. Fold the dough over on itself two or three times. Use the dough immediately for shortcakes, following the instructions above. Use this recipe to make a large shortcake or eight small ones. This same dough is used as the topping in cobbler recipes. Additional Notes (if any): Recipe From: inaka@tdl.com --------------------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ a parchment-lined cookie sheet. Paint tops with buttermilk. Sprinkle with sugar. Bake for 10 to 15 minutes, until well risen and golden. Check the center of the large shortcake with a toothpick to make sure it is baked through: If the pick emerges with dough still clinging to it, lower temperature t nd thoroughly. Pinch off small pieces of dough; roll between palms of hands into balls about 1 inch in diameter. Place about 2" apart on lightly greased cookie sheet.. Butter bottom of water glass, dip in sugar and press balls of dough down carefully until they are about 1/8" thick. Bake 10 - 12 minutes or until edges are golden . Transfer to wire racks and cool. 3 - Way Cookies: These cookies are versatile. They may be shaped easily & quickly as described in recipe ; They may be dropped by rounded teaspoonfuls onto cookie sheets when a soft cookie is desired; or they may be chilled and rolled out to be cut with fancy shaped cookies cutters. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Old-fashioned Tomato KetchupB PreservesC Recipe: Old Fashioned Meatloaf Ingredients: 2 cups finely chopped onion 1 tablespoon minced garlic 1 celery rib, chopped fine 1 carrot, chopped fine 1/2 cup finely chopped scallion 2 tablespoons unsalted butter 2 teaspoons salt 1 1/2 teaspoons freshly ground black pepper 2 teaspoons Worcestershire sauce 2/3 cup ketchup plus additional as an accompaniment if desired 1 1/2 pounds ground chuck 3/4 pound ground pork 1 cup fresh bread crumbs 2 large eggs, beaten lightly 1/3 cup minced fresh parsley leaves Method: Preheat oven to 350 F. In a large heavy skillet cook onion, garlic, celery, carrot, and scallion in butter over moderate heat, stirring, 5 minutes. Cook vegetables, covered, stirring occasionally, until carrot it tender, about 5 minutes more. Stir in salt and pepper, Worcestershire sauce, and 1/3 cup of ketchup and cook, stirring, 1 minute. In a large bowl combine well vegetables, meats, bread crumbs, eggs, and parsley. In a shallow baking pan form mixture into 1 1 0-by 5-inch oval loaf and spread remaining 1/3 cup ketchup over loaf. Bake meat loaf in oven 1 hour, or until a meat thermometer inserted in center registers 155 Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ cup fresh bread crumbs 2 large eggs, beaten lightly 1/3 cup minced fresh parsley leaves Method: Preheat oven to 350 F. In a large heavy skillet cook onion, garlic, celery, carrot, and scallion in butter over moderate heat, stirring, 5 minutes. Cook vegetables, covered, stirring occasionally, until carrot it tender, about 5 minutes more. Stir in salt and pepper, Worcestershire sauce, and 1/3 cup of ketchup and cook, stirring, 1 minute. In a large bowl combine well vegetables, meats, bread crumbs, eggs, and parsley. In a shallow baking pan form mixture into 1 1 Orange GranitaB DessertsC Recipe: Old-fashioned Tomato Ketchup Ingredients: 33 lb (15 kg) tomatoesslice (about 15 quarts) 1/2 cup (125 ml) salt 3/4 cup (175 ml) ground black pepper 1/3 cup (75 ml) cinnamon 2 tablespoons (30 ml) ground cloves) 1 tablespoon (15 ml) cayenne peppe r2/3 cup (150 ml) sugar 4 quarts (4 liters) vinegar Method: Stew the tomatoes in their own juices until soft and rub through a fine sieve. Boil the pulp and juice down to the consistency of apple butter stirring steadily to prevent burn ing. Mix the spices and sugar with the vinegar and add to the tomatoes. Boil up twice then bottle. Process.Makes about 22 pints (11 liters). Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ Orange & Honey Pork MarinadeB PorkC 4D~3/4 cups of fresh orange juice 3 T. honey 1 onion, thinly sliced 1 T. grated orange rind 6 cloves 1 bayleaf 1/2 t. dried thymeF`Mix all the ingredients together and marinate pork chops overnight before grilling, or broiling.G51/2 t. salt 1/4 t. ground ginger 1/4 t. ground pepperK American` 3/4 cups of fresh orange juice 3 T. honey 1 onion, thinly sliced 1 T. grated orange rind 6 cloves 1 bayleaf 1/2 t. dried thyme 1/2 t. salt 1/4 t. ground ginger 1/4 t. ground peppera 1228c inaka@tdl.comd Overnighte 30 mins.f Highg Mediumm Oriental Noodle SaladB PastaC 2edients: 3/4 cups of fresh orange juice 3 T. honey 1 onion, thinly sliced 1 T. grated orange rind 6 cloves 1 bayleaf 1/2 t. dried thyme 1/2 t. salt 1/4 t. ground ginger 1/4 t. ground pepper Method: Mix all the ingredients together and marinate pork chops overnight before grilling, or broiling. Oriental Noodle SaladB PastaC ir to combine well. Pour the syrup into ice trays or a shallow metal pan and transfer to the freezer. After 1 hour, stir the granita to mex the ice crystals into the liquid. Freeze for about 3 hours more, stirring the granita every half hour, until its consistency is flaky and grainy, but thoroughly iced. Put scoops of the granita in serving dishes and garnish with some of the currants. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ ThisC recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ A Osso BucoB VealC 8 Lg Veal shanks, patted dry a 1 Salt, pepper to taste Flour 7 T Unsalted butter 3 T Olive oil 1 1/2 c Dry white wine 1 1/2 c Onion, finely chopped 1- 12 ounce package rice noodles. 2 tablespoons garlic flavored vinegar three to four cloves garlic, chopped fine one med. to large onion, diced fine eight ounces chicken breast cut into small pieces 1/2 cup water one tablespoon tamarind concentrate. three tablespoons each: 1- thai fish sauce 2- soy sauce 3- rice wine vinegar 1/2 teaspoon ground cayenne pepper 2 teaspoons paprika 1/8 - 1/4 cup crushed peanuts er. Now put the cooked spaghetti on a cake tin and put the sauce on , top. At 220 C (moderately hot) gratinate in the baking oven. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Baste the shanks in some of the reduced juices, and bake them, basting 3-4 more times, for 10 minutes or until the shanks are glazed. In a bowl, stir together the parsley, zest, and ga Oven Barbequed SalmonB FishC 1 small sockeye salmon, 4-5 lbs. 1 lemon, sliced 1 strip bacon 1/2 cup light Karo syrup 1 cup ketchup 1medium onion, sliced 1/2 teaspoon each of salt, pepper and garlic powder r, shaking off excess. In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil over mod-high heat. Brown the veal shanks, adding additional butter and oil if necessary. Transfer the shanks as they are browned to a platter. Add wine to the skillet, boil the mixture, deglazing the pan, until the liquid is reduced to about a half cup. Reserve in a small bowl. In a flameproof casserole just large enough to hold the veal shanks in one layer, cook the onion, carrots, celery, and garlic in the remaining 4 Tbsp butter over mod-low heat, stirring occasionally, until the veggies are softened. Add the shanks and any accumulated juices to the casserole. Add the wine mixture, and enough broth to almost cover the shanks. Spread the tomatoes over the shanks, add the bouquet garni (6 fresh parsley sprigs, 4 fresh thyme sprigs, 1 bay leaf) and salt and pepper to taste. Bring the liquid to a simmer over moderately high heat. Braise the mixture, covered, in the middle of a preheated 325f oven for 2 hours, or until the veal is tender. Transfer the veal to an ovenproof serving dish with a slotted spoon. Discard the strings and keep the shanks warm. Strain pan juices into a saucepan, pressing hard on the solids. Skim off the fat. Boil for about 15 minutes or until reduced to about 3 cups. Baste the shanks in some of the reduced juices, and bake them, basting 3-4 more times, for 10 minutes or until the shanks are glazed. In a bowl, stir together the parsley, zest, and ga rlic. Sprinkle the shanks with the gremolata and pour some juice around and over them. Serve the remaining juices alongside in a boat. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ to a simmer over moderately high heat. Braise the mixture, covered, in the middle of a preheated 325f Oven-Spaghetti With CapersB PastaC t and press each ball of dough into a 5-inch circle about 1/2-inch thick. Place on an ungreased baking sheet and bake for 10 minutes, or until the pita are light golden brown. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ vered and chilled. On a lightly floured surface roll out 1 piece of the dough 1/8 inch thick, keeping the remaining pieces wrapped and chilled, and with a 3-inch cutter cut out rounds. Brush each round with some of the egg wash, put 2 level teaspoons of the filling on one half of each round, and fold the dough over the filling to form a half-moon, pressing the edges together firmly to seal them and crimping them with a fork. Gather the scraps of dough, reroll them, and make more pirozhki with the remaining filling and dough and some of the remaining eg Pad ThaiB PoultryC Recipe: Oven-Spaghetti With Capers Ingredients: 400 g Spaghetti Common Salt 200 g grated cheese 400 g Creme fraiche 5 Eggs 200 ml Cream 100 g capers 3 cloves of garlic some fresh or dried sage Pepper 200 g gammon Method: Cook the Spaghetti until they are done, but not too soft. Mix the Creme fraiche with the grated cheese, eggs, chopped garlic, chopped gammon, capers and the chopped sage. Seasoning with salt and pepper. Now put the cooked spaghetti on a cake tin and put the sauce on 5 top. At 220 C (moderately hot) gratinate in the baking oven. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ Pad Thai IIB SoupsC 1/2 pound dried rice noodles 1/8 inch wide Warm Water 1/2 pound shrimp, chicken, pork or combination 1/4 cup fish sauce 1/4 cup + 2 tablespoons granulated sugar 1/4 cup + 2 tablespoons white vinegar 1 teaspoon paprika 4 green onions routs, chopped chinese leeks, chopped green onions, sesame seeds, soy sauce. Step one: Put noodles in a large pot, cover with cold water, soak at least one hour. Step Two: Prepare liquid ingredients: 1/2 cup water, tamarind concentrate, soy sauce, fish sauce, rice wine vinegar, paprika, cayenne, and peanuts, mix together in air tight container and shake vigorously. Store in refrigerator while finishing dish. Step Three In a large wok, heat garlic vinegar. Saute garlic until it begins to b rown, stirring constantly. then add quickly chopped onion and chicken. Cook over medium to high heat stirring constantly until chicken is opaque and onions are translucent. Drain noodles and add to wok all at once, quickly dump in pre-mixed liquid ingredients. Stir to mix. Cook until noodles absorb the liquid and lose their brittle quality becoming soft and flexible. Step four Garnish to your taste. Serve hot and eat. Makes four to six servings. Very low in fat prepared as noted above especailly if you trim fat from chicken. You may choose to use olive oil instead of the garlic vinegar but it doesn't add much to the finished product except 240 calories from fat. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ heat garlic vinegar. Saute garlic until it begins to b rown, stirring constantly. then add quickly chopped onion and chicken. Cook over medium to high heat stirring constantly until chicken is opaque and onions are translucent. Drain noodles and add to wok all at once, quickly dump in pre-mixed liquid ingredients. Stir to mix. Cook until noodles absorb the liquid and lose their brittle quality becoming soft and flexible. Step four Garnish to your taste. Serve hot and eat. Makes four to six servings. Very low in fat prepared as noted above Pad Thai IIIB SoupsC 1/2C. vegetable oil 6 cloves garlic, finely chopped 1C. small cooked shrimp 1T. sugar 3T. fish sauce 1 1/2T. ketchup 2 eggs, beaten 3/4lb. rice vermicelli, soaked in hot water for 15 mins. and drained 1C. bean sprouts sugar WAdd vanilla and cream of tartar to egg whites. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peks form and sugar is almost dissolved (about 5 minutes). Using the back of a spoon, spread meringue onto the circle, building the sides up to form a bowl. Bake in a 300oF oven for 35 minutes. Turn off the oven and let shell dry i 20-25 minutes in enough warm water to cover them. They should be flexible and soft, but not so soft that they can be mashed easily with the fingers. Later cooking in liquid will soften them more. Drain them throughly in a colander while preparing the other ingredients. Traditionally they are left in full-length strands, but you may cut them into 8 inch lengths if you find it easier to stir-fry then that way. 2. Peel and devein the shrimp leaving the tails intact(or remove if preferred) Sl ice chicken, pork into 1/8 inch strips 1-2 inches long. 3. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir until the sugar dissolves. Set aside. Slice green onions both the green and white parts, diagonally into 1-1/2 inch long pieces. Set aside. 4. Heat a wok, add the oil and swirl over the surface. Add the garlic and stir fry until light golden. Add the meat and stir-fry until shrimp is pink. If using chicken or pork stir-fry until pink disappears. Add the noodles and toss lightly to coat with oil and the distribute meat and garlic( I often do this in a larger pot since things tend to come out of the wok). 5. Add the liquid from step 3 and bring it to a boil rapidly, gently folding the noodles without breaking them. Reduce heat to medium and boil the mixture, folding frequently until the noodles have absorbed the liquid (I find a pasta server works great for this step). 6. Lift the noodles gently from one side of the wok. Pour a little oil along the sid e of the wok, then break the egg ad slip it into the oil. Break the yolk and cover the egg with the noodles immediately. Repeat this on the opposite side with the other egg. Allow eggs to cook undisturbed, over moderate heat until they are set and almost dry. Additional oil may by added if the eggs or the noodles begin to stick to the wok. 7. When the eggs are set and almost dry, fold them gently but rapidly into the noodles. Try not to break the noodles, which will be soft and fragile at this point. An effective way is to insert the scoop under the eggs, lift it through, and fold the mixtureover. Continue the lifting and folding motion until the eggs are broken up and well distributed. 8. Add the green onions (and bean sprouts if you prefer them mixed in) and toss the entire mixture quickly and gently, stll avoiding breaking the noodles. Cook for about 2 minutes or until onions are tender. 9. Take a large platter spread with bean sprouts(if you left them out above). Spread Pud Thai from wok over top. Sprinkle ground chilies(see note) and ground peanuts over the top and squeeze lime over the top. Or serve toppings seperatly for each diner to add according to taste. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ til pink disappears. Add the noodles and Pad Thai With ShrimpB SoupsC 8 oz.small size rice noodles 3 T tomatoe sauce or tamarind paste 2 T veg. oil 1 T pickled radish 3 T sugar 1/3 c water or chicken stock 1 egg 3 T fish sauce 1/2 lb shrimp, cleaned and shelled ckly add the shrimp and stir fry until heated through. Add the sugar, fish sauce and ketchup and stir until sugar dissolves. Add the beaten eggs, letting them set slightly, then stir to scramble. Add the noodles and toss and stir for about 2 mins. Reserving about 4 Tbls. of bean sprouts, add the remainder to the wok. Stir over heat until the bean sprouts are barely cooked. Turn the Pad Thai onto a platter, placing the reserved, raw bean sprouts on one side.Sprinkle the noodles with t he garnish ingredients in the following order: shrimp powder, peanuts, chili flakes, green onions, coriander leaves. Ring the platter with the lime slices and serve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ AE/oft/ ------------------------------------------ size rice noodles 3 T tomatoe sauce or tamarind paste 2 T veg. oil 1 T pickled radish 3 T sugar 1/3 c water or chicken stock 1 egg 3 T fish sauce 1/2 lb shrimp, cleaned and shelled 1 handful bean sprouts (fresh); chopped once or twice 2 oz green onions, cut into 1/2 inch pieces 2 T finely chopped peanuts Method: 1. Soak the rice noodles in cold tap water about 20 minutes, until they are "springy". Then drain in a colander until needed. 2. If using dried tamarind, soak the tamarind in hot water for awhile, then mash with a fork to soften. Force as much of the mixture as you can through a seive to remove bits of bark, etc. 3. Heat oil in wok, and add the tamarind/tomato sauce, picked radish, and sugar. Mix well and let heat up. 4. Add the noodles, small portions at a time, and and that water/stock. Mix well until all the noodles are coated with the mixture. Add more liquid if necessary -- it will cook out. ve slices Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ In a small bowl whisk together the egg yolks and the sour cream, add the sour cream mixture to the flour mixture, and blend the mixture until it just forms a dough, adding the water if the dough seems dry. Divide the dough into f ourths, form each fourth into a flattened round, and chill the dough, each round wrapped well in wax paper, for 1 hour or overnight. Make the filling: Peel the potatoes, cut them into 3/4-inch pieces, and in a steamer set over boiling water steam them, covered for 12 to 15 minutes, or until they are very tender. Force the potatoes through a ricer or food mill into a bowl and stir in 1 tablespoon of the butter. In a heavy saucepan cook the onion and the caraway seeds in the remaining 1 tabl Recipe: Pancakes With Fruit Ingredients: Dough: 4 tblsp butter 100 g flour 1 pinch salt 1/8 l milk 4 tblsp soda water 1 egg Filling: 1/4 banana 250 g strawberries or any other fruit you like 2 tsp honey vanilla or chocolate ice cream fruits for garnish Method: Melt butter, let cool. Stir together flour woth salt, milk and soda water. Stir egg (to combine white and yolk thoroughly). Add egg and 1 tblsp of butter to the dough. For filling: ------------ Clean and dic e fruits. Steam together with honey in a small pan for about 2 minutes at medium heat. Put aside. Put 1/2 tsp butter in pan (1/2 tsp for every pancake) and bake 6 pancakes one after the other for about 2 minutes each side so that they are golden brown. Puree steamed fruit roughly. Put on pancakes and roll them together. Put 3 pancakes each on a plate and serve with ice cream and fresh strawberries. Additional Notes (if any): Recipe From: inaka@tdl.com -------------------------------- Pan de Ramerino (Rosemary Buns)B Breads & MuffinsC 8Dd3 oz Sugar 1 1/2 c Olive oil 2 Sprigs fresh rosemary 4 oz Raisins 2 T Rosemary leaves* 1 Egg *Finely chopped. -- Add the sugar to the bread recipe that follows, work into a dough, and leave to rise in a warm place until doubled. Meanwhile, in a small pan heat the olive oil slowly with the rosemary sprigs. Discard this rosemary. Put the dough on a table and mix the olive oil into it. Add raisins and chopped rosemary and form into buns of 3 in. diameter. Make a cross on the top with a pair of scissors, brush with the egg (beaten), and bake until golden (20-30 mins) in a 400F oven. Italian`e3 oz Sugar 1 1/2 c Olive oil 2 Sprigs fresh rosemary 4 oz Raisins 2 T Rosemary leaves* 1 Egg 1228c inaka@tdl.comd 25 mins. PancakesB DessertsC 2 cups flour (I use all whole wheat; 50/50 whole wheat and unbleached white) 2 tblsp baking powder 0.5 tsp salt 2 cups flour 3 eggs 2 cups milk 0.5 cup oil or butter (melted) 0.25-0.5 cup honey or molasses (or 1-2 T brown sugar) I assemble with a blender -- eggs first, then the rest of the liquids, and then the salt and baking powder. I put the flour in a bowl and add the liquids, stir for 20 seconds or so -- not too much. Cook on a medium hot griddle until the bubbles pop and don't fill in, then turn. If you want a lighter pancake, you can separate the eggs and beat the whites, then fold in at the end of the mixing. Also, raisins, nuts, and other fruits can be added. American Pancakes IIB DessertsC 1 cup loosely packed flour 1 tblsp baking powder 1 egg 1/2 cup milk 1/2 cup water 1 tblsp oil (canola seems to be the healthiest) 1. Whisk flour and baking powder (I sift 'em together, but if you don't have a sifter, no problem). 2. Whisk egg, oil, milk and water together (seems to mix better if mix egg, oil and milk first, then add water). 3. Stirring liquid, slowly whisk in flour and baking powder mix. Don't over whisk, as this'll toughen the pancakes. A few lumps are okay. Slowing adding flour and baking power mix makes this step a bit easier. 4. Pour on a hot griddle (see below on determining temp.). I use hot griddle until the bubbles pop and don't fill in, then turn. If you want a lighter pancake, you can separate the eggs and beat the whites, then fold in at the end of the mixing. Also, raisins, nuts, and other fruits can be added. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ httC!p://www.tdl.com/~inaka/inakasoft/ Pancakes IIIB DessertsC 4Dy1 1/4 cups flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 beaten egg 1 cup milk 1 tablespoon oil Stir together dry ingredients. Stir together wet ingredients. Add wet ingredients to dry ones. Makes 8 4-inch pancakes. 120 cal. each. American`z1 1/4 cups flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 beaten egg 1 cup milk 1 tablespoon oil 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumg Mediumm Recipe: Pancakes III Type: Desserts Style: American Preparation Time: 15 mins. Cooking Time: 10 mins. Ingredients: 1 1/4 cups flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 beaten egg 1 cup milk 1 tablespoon oil Method: Stir together dry ingredients. Stir together wet ingredients. Add wet ingredients to dry ones. Makes 8 4-inch pancakes. 120 cal. each. Warm water 2 lb Strong white flour n the pancakes. A few lumps are okay. Slowing adding flour and baking power mix makes this step a bit easier. 4. Pour on a hot griddle (see below on determining temp.). I use about 1.5 spoonfuls of a large serving spoon and use the back of the spoon to spread out the mixture a bit so its not so thick that they don't cook through. Turn when bottom is turning dark (too bad they don't make clear pancake griddles). Using the corner of the turner, knock several holes in the pancakes. Done when bottom is turning dark. Only turn once. 5. Stack for a minute or two when done so the tops warm so butter will melt. Stack too long, and they'll get soggy. Hints for lighter, fluffier pancakes: ------------------------------------- Before mixing liquid and powder mixture, heat the liquid to room temperature (microwaves are great for this; just thought of it, but maybe hot water w/ cold milk & egg might work too). After mixing liquid and powder, let sit for 5 or 10 minutes and mi .x no more you'll see it rise a bit and bubbles form). Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ hey don't cook through. Turn when bottom is turning dark (too bad they don't make clear pancake griddles). Using the corner of the turner, knock several holes in the pancakes. Done when bottom is turning dark. Only turn once. 5. Stack for a minute or two when done so the tops warm so butter will melt. Stack too long, and they'll get soggy. Hints for lighter, fluffier pancakes: ------------------------------------- Before mixing liquid and powder mixture, heat the liquid to room temperature (microwaves are great for this; just thought of it, but maybe hot water w/ cold milk & egg might work too). After mixing liquid and powder, let sit for 5 or 10 minutes and mi AB!--------------------------------- eces and dust with cornstarch. Then dip fish into dough and fry in hot oil. Turn fish very cautiously when the color starts to change. Remove fish pieces when slightly brown. Let cool 5 minutes. Now fry again in hot oil until the pieces are golden brown. Place further ingredients in a saucepan and bring to the boil, stirring constantly. Add the fish pieces and simmer, covered, for 5 minutes Additional Notes: Recipe From: inaka@tdl.com This recipe wC[as created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ lass pie plate. Transfer peaches to crust, mounding in center. Roll out second dough disk to 13-inch round. Roll up dough on rolling pin and unroll atop peaches. Trim edges of both crusts to 3/4-inch overhang. Fold edges over; press to seal. Crimp edges. Cut 6 slits in top crust to allow steam to escape. Bake pie unti Parmesan Dijon WingsB PoultryC 2 1/2 pounds wings, trimmed and separated 1 stick butter/margarine 7 teaspoons Dijon mustard 1 tablespoon garlic powder 2 teaspoons lemon juice 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon oregano 1/4 cup bread crumbs 1/4 cup parmesan cheese Recipe: Dutch Pancakes Ingredients: 500 gr wheat flour 1 l milk 4 medium eggs 1 tsp salt 1 tblsp oil 1 tsp sugar Method: It can be hand mixed or put in a blender. For a blender, combine all ingredients and blend. Hand method: Put flour in a bowl, make a little hole in the middle. Pour in some milk in the hole and start stirring. gradually pour in all milk, making a smooth batter. mix in the eggs, one by one, add salt, sugar and oil and mix again until the batter is smooth and n ot lumpy. The pancakes should be baked in a large wide frying pan (a french crepe pan is ok too) preferably in butter (or oil, if you don't like cholesterol). The butter should be very hot. Pour in some batter (about 2 or 3 tabelspoons) and bake. Turn the pancake when the upper surface is dry and bake the reverse side for approx. the same amount of time. Classic fillings are bacon and syrup pancakes and apple pancakes. For the baconpancakes you have to fry the bacon first and then p our over the batter. They are served with dutch syrup, which has a thicker consistancy than american syrup. Here in Australia they sell cane molasses, and that tastes almost the same as dutch pancake syrup. Apple pancakes the same : first bake some fine chunks of apple and pour over the batter. These pancakes are great with applesyrup, but I'm not sure that't available in the States. Normal syrup or sugar and cinnamon will do as well I reckon. Additional Notes (if any): Recipe From:D inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ (about 2 or 3 tabelspoons) and bake. Turn the pancake when the upper surface is dry and bake the reverse side for approx. the same amount of time. Classic fillings are bacon and syrup pancakes and apple pancakes. For the baconpancakes you have to fry the bacon first and then p Parmesan PotatoesB PotatoesC 2 tablespoons unsalted butter 3 medium potatoes, unpeeled and sliced 1/2 cup chopped onion 2 cloves garlic, minced 1/3 cup chopped green pepper 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup Parmesan Recipe: Parmesan Dijon Wings Ingredients: 2 1/2 pounds wings, trimmed and separated 1 stick butter/margarine 7 teaspoons Dijon mustard 1 tablespoon garlic powder 2 teaspoons lemon juice 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon oregano 1/4 cup bread crumbs 1/4 cup parmesan cheese Method: In a skillet, melt butter over medium heat. Stir in mustard, garlic, lemon juice, salt, pepper, and oregano. Add wings and fry until nicely browned and cooked through. Lower heat and sp [rinkle with bread crumbs and parmesan cheese. toss to coat evenly. Transfer to a platter and serve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ Pasta from HellB PastaC 2 tablespoons olive oil 1 yellow onion, diced 1 red bell pepper, diced 2 ripe, firm bananas, sliced 1/4 cup pineapple juice juice of 3 oranges 1 pound fresh fettucine Recipe: Parmesan Potatoes Ingredients: 2 tablespoons unsalted butter 3 medium potatoes, unpeeled and sliced 1/2 cup chopped onion 2 cloves garlic, minced 1/3 cup chopped green pepper 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup Parmesan Method: Place butter in 8-inch square baking dish and melt in microwave. Add potatoes, onion, and garlic. Cover tightly with plastic wrap and microwave for 6 minutes. Uncover and stir in green pepper, salt, and pepper. Cover and microwave 10 minut 2es. Uncover and stir in cheese. Microwave 2 minutes more. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Pasta SaladB SaladsC 12 oz. colored rotini pasta, cooked, drained, and cooled 8 oz. feta cheese, chunked 1 tomato, cut up 1 green pepper, cut up 1 red pepper, cut up 2 tablespoons chopped green onionF Mix together and serve! Dressing: 2/3 cup olive oil 3 tablespoons red wine vinegar 1/4 cup fresh basil, chopped (or 2 1/2 teaspoons dried) 1 teaspoon dried oregano salt and pepper to taste Italian X12 oz. colored rotini pasta, cooked, drained, and cooled 8 oz. feta cheese, chunked 1 tomato, cut up 1 green pepper, cut up 1 red pepper, cut up 2 tablespoons chopped green onion Dressing: 2/3 cup olive oil 3 tablespoons red wine vinegar 1/4 cup fresh basil, chopped (or 2 1/2 teaspoons dried) 1 teaspoon dried oregano salt and pepper to taste il. In large saucepan heat oil and saute onion and red pepper over medium heat for about 4 minutes. Add bananas, pineapple and orange juice and simmer 5 minutes, or until bananas are soft. Remove from heat. Meanwhile, when water comes to a boil, add pasta and cook until al dente. To sauce add lime juice, cilantro, chili peppers or hot sauce and the cheese and mix well. When pasta is done, quickly drain and place in large bowl. Pour sauce over pasta, add butter and toss well, adding salt a 3nd pepper to taste. Garnish with extra Parmesan if desired. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ Pasta SauceB SaucesC 2Dt1/2 cup Half and half 1 cube pesto, about 2-3 tablespoons 6-8 sun dried tomatoes, chopped up a bit 1-2 tblsp romano Heat the first 3 ingredients in a small saucepan over low heat. When heated, add cheese. Toss with cooked linguini. Makes 2 servings. Italian`u1/2 cup Half and half 1 cube pesto, about 2-3 tablespoons 6-8 sun dried tomatoes, chopped up a bit 1-2 tblsp romano 1228c inaka@tdl.comd 5 mins.e 10 mins.f Mediumg Mediumm Recipe: Pasta Sauce Ingredients: 1/2 cup Half and half 1 cube pesto, about 2-3 tablespoons 6-8 sun dried tomatoes, chopped up a bit 1-2 tblsp romano Method: Heat the first 3 ingredients in a small saucepan over low heat. When heated, add cheese. Toss with cooked linguini. Makes 2 servings. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ Pasta with Rocket SauceB PastaC 4D312oz (350g) pasta, such as penne or rigatoni Recipe: Pasta with Clams and Tomatoes Ingredients: 8 beefsteak tomatoes, cut in half and squeezed of their seeds 4 cloves garlic, peeled and minced 1/2 cup dark green extra virgin olive oil 1 bunch basil, chopped 1 teaspoon salt 2 tablespoons fresh oregano leaves 3 tablespoons Italian parsley, chopped 3 tablespoons dark green extra virgin olive oil 1 clove garlic, peeled and minced 4 dozen small clams, cleaned 1 lemon, juice only 1/2 cup white wine 2 pounds linguine Method: Cut tomato es into small cubes and mix with garlic, and let marinate in 1/2 cup oil, basil, salt, oregano and parsley for about half an hour at room temperature. Put a pan of water on for your pasta. When water comes to boil, add pasta and cook according to manufacturers directions. Drain well but do not rinse. While pasta is cooking, heat remaining olive oil in saut pan. Add minced garlic and clams. Shake pan quickly for about one minute then add white wine and lemon juice and shake pan once more, then cover to steam the clams for about two minutes. Remove lid and add marinating tomato mixture. Shake pan again to disperse sauce and cook for 3-4 more minutes. Toss with rained pasta. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ white wine 2 pounds linguine Method: Cut tomato es into small cubes and mix with garlic, and let marinate in 1/2 cup oil, basil, salt, oregano and parsley for about half an hour at room temperature. Put a pan of water on for your pasta. When water comes to boil, add pasta and cook according to manufacturers directions. Drain well but do not rinse. While pasta is cooking, heat remaining olive oil in saut pan. Add minced garlic and clams. Shake pan quickly for about one minute then add white wine and lemon juice and shake pan once more, Recipe: Pasta with Rocket Sauce Ingredients: 12oz (350g) pasta, such as penne or rigatoni Sauce 8oz (250g) walnuts 1 garlic clove 1/2tsp fresh marjoram leaves 4floz (125ml) olive oil 4floz (125ml) double cream handful of chopped fresh rocket Method: 1. Cook the pasta in plenty of boiling salted water for about 10 minutes. 2. Put the walnuts and garlic in a food processor and blend. Mix in the marjoram. 3. Put the walnut mixture in a saucepan and s tir in the olive oil, cream and rocket. Mix thoroughly, then heat gently. 4. Drain the pasta, pour over the hot sauce and serve immediately. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ Pasta With Ricotta Walnut SauceB PastaC 1/4 cup ricotta cheese 1/4 cup plain yogurt 1 tablespoon unsalted butter, softened 1 clove garlic, chopped 1/4 cup chopped walnuts 2 tablespoons milk 2 tablespoons grated parmesan cheese 2 tablespoons chopped fresh parsley Process ricotta, yogurt, butter, garlic, walnuts, milk and cheese in blender or food processor until smooth. Stir in parsley, basil, pepper. Gs1/2 tablespoon fresh basil or 1/2 teaspoon dried 1/8 teaspoon black pepper 4 ounces dried pasta, cooked and drainedK Italian S1/4 cup ricotta cheese 1/4 cup plain yogurt 1 tablespoon unsalted butter, softened 1 clove garlic, chopped 1/4 cup chopped walnuts 2 tablespoons milk 2 tablespoons grated parmesan cheese 2 tablespoons chopped fresh parsley 1/2 tablespoon fresh basil or 1/2 teaspoon dried 1/8 teaspoon black pepper 4 ounces dried pasta, cooked and drained 1228c inaka@tdl.com Pasta With Tomatoes and BeansB PastaC 1 Garlic clove, thinly sliced 1 T Olive oil 1/4 c Onion, chopped 1/3 c Pepperoni, coarsely chopped 16 oz Plum tomatoes, with juice, c 1/2 t Basil, crumbled 1/4 t Oregano, crumbled pan, cook pasta in 3 quarts boiling water until just tender to bite, about 8 minutes; drain well. Add cooked pasta to sauce and lift with 2 forks to blend and serve. Offer cheese individually. In a 10- to 12-inch frying pan over medium-high heat, combine oil and garlic. When hot, add shrimp and cook, stirring often, until opaque in center (cut to test), about 6 minutes. Lift out and set aside. To the pan, add onion, basil, tomatoes, pepper, broth, vermouth, and cream. Boil on hig h heat, uncovered, until reduced to about 1 1/2 cups, about 10 minutes. Add shrimp and stir until hot. Meanwhile, in a 4- to 5-quart pan, cook pasta in 3 quarts boiling water until just tender to bite, about 8 minutes; drain well. Add cooked pasta to sauce and lift with 2 forks to blend and serve. Offer cheese individually. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka AEZ Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ d in oil 1 clove garlic, minced or pressed 1 pound large (31-35 per pound) shrimp, shelled and deveined 1/4 cup thinly sliced green onion 1 1/2 tablespoons chopped fresh basil or 1 teaspoon dried basil 1/3 cup dried tomatoes packed in oil, drained and cut into slivers 1/4 teaspoon ground white pepper 1 cup regular-strength chicken broth 3/4 cup dry vermouth 1 cup whipping cream 10 ounces dry l inguini Water Freshly grated parmesan cheese Method: In a 10- to 12-inch frying pan over medium-high heat, combine oil and garlic. When hot, add shrimp and cook, stirring often, until opaque in center (cut to test), about 6 minutes. Lift out and set aside. To the pan, add onion, basil, tomatoes, pepper, broth, vermouth, and cream. Boil on high heat, uncovered, until reduced to about 1 1/2 cups, about 10 minutes. Add shrimp and stir until hot. Meanwhile, in a 4- to 5-quart Pasta With VodkaB PastaC 1 lb tubular type pasta (penne) 5 tbsp unsalted butter 2/3 cup vodka 1/4 tsp chilies 1 can Italian peeled tomatoes 3/4 cup cream 35% 1/2 tsp salt 3/4 cup freshly grated parmesan it with a slotted spoon and discard. Add the onion and pepperoni and cook over mod-low heat, stirring occasionally, for 3 minutes. Add the tomatoes and the juices, basil, oregano, pepper flakes, and salt and pepper to taste. Simmer the mixture, stirring occasionally, for 5 minutes. Add the beans and parsley, and simmer the sauce, covered partially, for 5-7 minutes, or until it is thickened slightly. In a kettle of boiling salted water, cook the pasta until it is al dente and drain it we ll. In a bowl, toss it with the sauce. Divide the pasta between 2 heated bowls and serve it, sprinkled with Parmesan cheese and garnished with parsley sprigs. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ A Pastries with Meat and Pine NutsB Pies (Meals)C AcPastry 1 1/4 cups bread flour 1/2 cup butter or other shortening 1 tsp. salt 1/2 cup cold water Recipe: Pasta With Vodka Ingredients: 1 lb tubular type pasta (penne) 5 tbsp unsalted butter 2/3 cup vodka 1/4 tsp chilies 1 can Italian peeled tomatoes 3/4 cup cream 35% 1/2 tsp salt 3/4 cup freshly grated parmesan Method: Boil pasta in abundant salt water until "al dente". When the pasta is dropped in the water, melt butter in a skillet, add vodka and chili pepper and stir for 2 minutes. Add tomatoes, which have been drained, pureed and strained to remove all seeds, and salt. Stir f or 5 minutes. When pasta is cooked, drain well and return it to the pot, over low fire. Add sauce and cheese and mix well. Serve immediately, possibly in preheated deep dishes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ center of each pastry. Fold over in half and pinch edges together. Fry in deep fat until brown. Drain on absorbent paper. Some like them hot, some like them lukewarm. Either way, they disappear in a hurry. Makes about 20 Sambousiks. Saute onions until yellow in two tablespoons of shortening. Add meat, nuts, salt and pepper. Fry until meat loses its pink color, stirring occasionally. Pour off excess fat. Season to taste with salt and pepper. Additional Notes (if any): Recipe From: inakaC @tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ftware: http://www.tdl.com/~inaka/inakasoft/ Recipe: Puff pastry Ingredients: 6 1/2 Sticks butter chilled and diced 3 cups all purpose flour 1 cup cake flour 1 1/2 Teasp salt Chiiled water about 1 cup Method: Put all but water with K beater. Blend to large lumps. Pour in water. Blend til it masses. Roll out with xtra flour. Make rectangle. Fold in 3, sprinkling flour on each fold. Repeat 4 times in all. Wrap and rest in frig for 40 minutes. Then do 2 more rolls. Use for Pithiviers, Ham tart, Cheese canap s, etc. Additional NotB es (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ aka Software: http://www.tdl.com/~inaka/inakasoft/ Recipe: Stuffed Mushrooms Ingredients: 15 large fresh mushrooms 4 strips bacon fried and crumbled 1 8 oz. pkg. cream cheese 2 Tbsps. sour cream 1 clove minced garlic 1/8 tsp. dill seed Pinch of dillweed Additional dillweed for garnishing. Method: Remove stems from mushrooms. Wash caps well. Combine remaining ingredientsmaking sure all is well mixed. Place bacon-cheese mixture in each mushroom capand place stuffed mushrooms into a lightly buttered baking pan. Sprinkle alittle dillw 5eed on top of each mushroom. Bake at 350 degrees for 15 min. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ bay leaves on top COVER and cook slowly for about 1 1/2 hours or until the rice is tender. Serves 6. ng onions in the ve Recipe: Pavlova Ingredients: Meringue Shell: 2 egg whites 3/4 teaspoon vanilla 1/4 teaspoon cream of tartar 2/3 cup sugar (or less, to taste) Fillings:The traditional filling is simply fresh fruit and whipped cream and topped with fruit sauce. Another good one is ice cream, nuts, fruit and sauce ("banana split"). Method: Place the egg whites in a small mixing bowl and let stand at room temperature for 30 minutes. Meanwhile, draw a 10 inch circle on a piece of wax paper and place (writi ng-side down) on a baking sheet. Variation: Draw 10 four inch circles on the wax paper. Add vanilla and cream of tartar to egg whites. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peks form and sugar is almost dissolved (about 5 minutes). Using the back of a spoon, spread meringue onto the circle, building the sides up to form a bowl. Bake in a 300oF oven for 35 minutes. Turn off the oven and let shell dry i n the oven, with the door closed for one hour. Remove the shell from baking sheet and pull off wax paper. Store in an airtight container. Will keep indefinitely. Additional Notes (if any): Recipe From: Karen Haigh ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ s. Meanwhile, draw a 10 inch circle on a piece of wax paper and place (writi ng-side down) on a baking sheet. Variation: Draw 10 four inch circles on the wax paper. Add vanilla and cream of tartar to egg whites. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peks form and sugar is almost dissolved (about 5 minutes). Using the back of a spoon, spread meringue onto the circle, building the sides up to form a bowl. Bake in a 300oF oven for 35 minutes. Turn off the oven and let shell dry i Pea and Watercress Soup SoupsC 1/2oz/15g low-fat spread 1 medium onion, chopped 1.5 pints/825ml vegetable stock 12oz/325g tender frozen peas 1 good bunch of watercress, trimmed, washed and chopped 2tbsp chopped fresh mint salt and black pepper Recipe: Pavlova Filling Ideas Ingredients: White chocolate and Raspberry Filling: 1/4 cup whipping cream 10 ounces frozen raspberries 6 ounces white chocolate, chopped 3/4 cup chilled whipping cream 3 tablespoons sugar 1 pint fresh raspberries Chocolate Rum Filling 1/2 pint cream 1 tablespoon icing sugar 1 tablespoon dark rum 3 oz. grated dark chocolate Method: White chocolate and Raspberry Filling: Puree frozen raspberries in a blender or food processor. Strain through a fine sieve to remove seeds (use a wooden spoon to press juice through mesh, and a rubber spatula to help remove it from the other side). Discard seeds. Bring 1/4 cup whipping cream and 1/4 cup raspberry juice to simmer in heavy sauce pan. Add white chocolate and stir until melted and smooth. Pour into medium bowl and refrigerate until cool but not set (about 25 minutes). Beat 3/4 cup chilled whipping cream to soft peaks. Add sugar and beat until stiff. F old cream into white chocolate mixture. Spoon into prepared shells and chill until set. Serve within 6 hours. Just before serving, top with fresh raspberries and remaining raspberry juice. Chocolate Rum Filling Whip cream and icing sugar till thick, then fold in the rum and 2oz grated chocolate. Spoon into shell. Top with remaining grated or shaved chocolate and fresh fruit. Additional Notes (if any): Recipe From: Karen Haigh ------------------------------------------ This recipe was D created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ lp remove it from the other side). Discard seeds. Bring 1/4 cup whipping cream and 1/4 cup raspberry juice to simmer in heavy sauce pan. Add white chocolate and stir until melted and smooth. Pour into medium bowl and refrigerate until cool but not set (about 25 minutes). Beat 3/4 cup chilled whipping cream to soft peaks. Add sugar and beat until stiff. F Recipe: Pea and Watercress Soup Ingredients: 1/2oz/15g low-fat spread 1 medium onion, chopped 1.5 pints/825ml vegetable stock 12oz/325g tender frozen peas 1 good bunch of watercress, trimmed, washed and chopped 2tbsp chopped fresh mint salt and black pepper Method: 1. Melt the fat in a heavy-based saucepan and saute the onion until soft. 2. Add the stock, peas and watercress. Bring to the boil, then simmer for 10 minutes. 3. Season to taste and put the soup through the blender. eturn to the pan, add the mint and heat through to serve. Note: you can add a dash of single cream or fromage frais to each dish before serving, which would add only a few extra calories. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ Recipe: Jill s Cafe s Peach Bonbons Ingredients: 1/2 cup brandy or water 1/2 raisins For filling1 stick plus 2 tablespoons (10 tablespoon) unsalted butter, softened 6 tablespoons sugar 2 large eggs 2/3 cup coarsely chopped blanched almonds, toasted lightly 1/2 cup fine graham cracker crumbs 2 teaspoons run 1 teaspoon vanilla nine 17- by 12-inch phyllo sheets cut in half crosswise, stacked between 2 sheets of wax paper, and covered with a dampened kitchen towel 1 stick (1/2 cup) unsalted butter, melted 6 firm ripe peaches, halved and pitted 6 tablespoons sugar Accompaniment: whipped cream Method: In a saucepan bring brandy or water just to a simmer and remove pan from heat. Add raisins and let stand, covered, 30 minutes. Drain raisins, discarding liquid. Make filling: In a bowl of an electric mixer beat together butter and sugar until light and fluffy. Add a pinch of salt and eggs, 1 at a time, beating well after each addition, and beat in almonds, cracker crumbs, rum, and vanilla until filling is just combined. Chill filling, covered, 1 hour, or until cold. Preheat oven to 350 F. Put phyllo sheet on wax paper sheet and brush with some butter. Layer, 2 more phyllo sheets ove first in same manner and arrange peach half, cut side up, in center of phyllo. Put about 1 tablespoon raisins in cavity of peach half and, using a small spoon, top with some filling. Arrange another peach half on top of filling, cut side down, and sprinkle with 1 tablespoon sugar. Ga ther edges of phyllo together carefully, bunching up around peach, and press together to seal. (Do not stretch phyllo as it will split easily.) Brush bonbon all over with some remaining butter and arrange on a rack set on a baking sheet. Make 5 more peach bonbons in same manner with remaining phyllo sheets, butter, peaches, raisins, filling, and sugar. Bake bonbons in middle of oven 20 minutes. Reduce temperature to 300 F. and bake bonbons 10 to 15 minutes more, or until a skewer pierces 2peach easily. Serve peach bonbons with whipped cream. Additional Notes (if any): Recipe From: Gourmet June 1996 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ spoon vanilla nine 17- by 12-inch phyllo sheets cut in half crosswise, stacked between 2 sheets of wax paper, and covered with a dampened kitchen towel 1 stick (1/2 cup) unsalted butter, melted 6 firm ripe peaches, halved and pitted 6 tablespoons sugar Accompaniment: whipped cream Method: In a saucepan bring brandy or water just to a simmer and remove pan from heat. Add raisins and let stand, covered, 30 minutes. Drain raisins, discarding liquid. Make filling: In a bowl of an electric mixer beat together butter and sugar until light and fluffy. Add a pinch of salt and eggs, 1 at a time, beating well after each addition, and beat in almonds, cracker crumbs, rum, Peach Melba ShortcakesB DessertsC CAKES: Melted butter 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup sugar 2 large eggs 1 teaspoon vanilla extract 1 1/4 cups cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup buttermilk each slices in large bowl; add lemon juice and toss gently. Set aside. Combine peach peels, pits, cream, milk and vanilla bean in heavy large saucepan and bring to simmer. Reduce heat to very low and barely simmer 20 minutes. Strain cream mixture into heavy medium saucepan. Whisk yolks and sugar in medium bowl to blend. Gradually whisk in hot cream. Return mixture to same saucepan; stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn acros s, about 7 minutes (do not boil). Strain into bowl. Mix in corn syrup. Chill custard until cold. Puree peach slices in processor. Add 1 cup custard; blend until smooth.Whisk into remaining custard. Transfer to ice cream maker; process according to manufacturer's instructions. Transfer to covered container and freeze. (Can be made 2 days ahead.) For peaches: Scrape seeds from vanilla bean into heavy small saucepan; add bean. Add wine and sugar and stir over low heat until sugar dissolves. Increase heat and bring to boil Pour syrup into medium bowl. Refrigerate until cold. Add peaches to syrup and toss to coat. Serve ice cream with peaches. Additional Notes (if any): Recipe From: Bon App August 1995 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tard thickens and leaves path on back of spoon when finger is drawn acros s, about 7 minutes (do not boil). Strain into bowl. Mix in corn syrup. Chill custard until cold. Puree peach slices in processor. Add 1 cup custard; blend until smooth.Whisk into remaining custard. Transfer to ice cream maker; process according to manufacturer's instructions. Transfer to covered container and freeze. (Can be made 2 days ahead.) For peaches: Scrape seeds from vanilla bean into heavy small saucepan; add bean. Add wine and sugar and stir over low heat until sugar dissolves. Peach Raspberry KuchenB CakesC For the shell 1 stick (1/2 cup) unsalted butter 1/3 cup granulated sugar 2 tablespoons light brown sugar 1 large egg 1/2 teaspoon vanilla 1/4 teaspoon almond extract 1 1/2 cups all-purpose flour 1 teaspoon double-acting baking powder 3/4 teaspoon salt O4 Tbsp extra-virgin olive oil 12 garlic cloves, peeled and lightly crushed 1 (28 oz) can imported Italian tomatoes, seeded and coarsely chopped, juice reserved Salt and freshly ground black pepper to taste 1/2 bouillon cube, optional 1 lb imported dried penne Freshly grated imported Parmesan cheese x together and refrigerate. Will keep 3-4 days. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe wB as created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ out every 10 minutes. Transfer to platter and serve. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ slightly, then add buttermilk; beat until combine aspoons vanilla extract Powdered sugar Method: For cakes: Preheat oven to 350 F. Brush six 4-inch-diameter tartlet pans with 1 1/8-inch-high sides and removable bottoms* with melted butter. Place pans on baking sheet. Using electric mixer, beat 1/2 cup butter and sugar in large bowl until light. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Sift flour, baking powder, baking soda and salt over mixture in bowl. Mix slightly, then add buttermilk; beat until combine d. Divide batter among prepared pans (about scant 1/2 cup each). Bake cakes until golden and tester inserted into center comes out clean, about 25 minutes. Transfer pans to rack; cool 5 minutes. Push up bottoms of pans to release cakes. Cool cakes on rack. For sauce and topping: Puree thawed raspberries with their syrup in processor. Strain through sieve set over bowl, pressing on solids to extract liquid. (Cakes and berry sauce can be made 1 day ahead. Cover cakes and store at room temper ature. Cover sauce and chill.) Combine peaches, fresh raspberries and 4 tablespoons sugar in medium bowl; toss to blend. Let stand until juices form, about 30 minutes. Beat cream, vanilla and remaining 2 tablespoons sugar in medium bowl until stiff peaks form. Using serrated knife, cut cakes in half horizontally. Lightly sift powdered sugar over cake tops. Place 1 cake bottom on each of 6 plates. Top each with peach mixture, dividing equally. Spoon cream atop each. Cover with cake tops. %Spoon raspberry sauce around cakes. Additional Notes (if any): Recipe From: Bon App August 1995 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ es with their syrup in processor. Strain through sieve set over bowl, pressing on solids to extract liquid. (Cakes and berry sauce can be made 1 day ahead. Cover cakes and store at room temper Peach Streusel PieB Pies (Desserts)C 1/2 cup brown sugar 1/2 cup flour 1/2 cup butter 9" unbaked pie shell 2 lbs ripe peaches, washed and sliced 1/2 cup sugar 1/4 teaspoon nutmeg 1 egg 2 tablespoons cream 1 teaspoon vanilla MCombine brown sugar and flour. Cut in butter until mixture resembles medium crumbs. Sprinkle 1/2 cup crumb mixture over bottom of pie shell. Add peaches. Sprinkle with sugar and nutmeg. Beat egg, cream and vanilla; pour over peaches. Cover with remaining crumbs. Bake 40-45 minutes at 400 degrees or until top is evenly golden brown. American at until it is golden brown, being careful not to let it burn, let it cool, and chill it just until it is no longer liquid. (The butter may be browned 1 day in advance and kept covered and chilled. Let the butter soften at room temperature before using.) In a bowl cream together the browned butter, the granulated sugar, and the brown sugar and beat in the egg, the vanilla, and the almond extract. Into the bowl sift the flour, the baking powder, and the salt and beast the dough until it is just combined. Chill the dough for 30 minutes and press it onto the bottom and side of a 9-inch tart pan with a removable fluted rim. Make the filling: In a saucepan of boiling water blanch the peaches for 1 minute, drain them, and refresh them under cold water. Peel the peaches, halve them, and cut 3 of the halves into 1/8-inch-thick slices, reserving the remaining half for another use. Arrange the slices decoratively, overlapping them slightly, in the shell, sprinkle them with the sugar , and bake the kuchen in the lower third of a preheated 375 F. for 20 minutes. Arrange the raspberries decoratively over the peaches and bake the kuchen for 10 minutes more. Transfer the kuchen to a rack, brush the fruit with the jelly, and let the kuchen cool for 15 minutes. Remove the rim of the pan and serve the kuchen warm or at room temperature. Makes one 9-inch kuchen. Additional Notes (if any): Recipe From: Bon App August 1995 ------------------------------------------ This E recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ In a saucepan of boiling water blanch the peaches for 1 minute, drain them, and refresh them under cold water. Peel the peaches, halve them, and cut 3 of the halves into 1/8-inch-thick slices, reserving the remaining half for another use. Arrange the slices decoratively, overlapping them slightly, in the shell, sprinkle them with the sugar Peanut Butter WingsB PoultryC 2 1/2 pounds chicken wings, trimmed and separated 1/4 cup peanut butter 3 teaspoons curry powder 1 teaspoon salt 1 teaspoon pepper 6 tablespoons lemon juice 2 tablespoons brown sugar 5 tablespoons soy sauce 2 tablespoons ginger Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve. GT 3 minced garlic cloves 2 tablespoons peanut oil 2 teaspoons Tabasco sauceK lue Room in Cambridge. He ordered the most delicious dessert: peach upside-down cake. Could you please get me the recipe? I would like to surprise him with it. Method: Make topping: Preheat oven to 375 F. and butter a 10- by 2-inch cake pan. In a small saucepan melt butter with brown sugar and rum over moderate heat, stirring occasionally. Spread rum mixture evenly in pan and arrange peach slices on top. Make cake batter: In a bowl whisk together flour, baking powder, and salt. In anot her bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Beat in egg until combined. Add half of flour mixture and beat until just combined. Add 1/2 cup milk and beat until just combined. Repeat procedure with remaining flour mixture and milk. Spread batter evenly over peaches and bake in middle of oven until a tester comes out clean, about 40 minutes. Immediately invert cake onto serving plate, leaving pan on top of cake 30 minutes. Carefully remo Ave pan and serve cake warm or at room temperature. Additional Notes (if any): Recipe From: Gourmet August 1995 You Asked For It ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ occasionally. Spread rum mixture evenly in pan and arrange peach slices on top. Make cake batter: In a bowl whisk together flour, baking powder, and salt. In anot her bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Beat in egg until combined. Add half of flour mixture and beat until just combined. Add 1/2 cup milk and beat until just combined. Repeat procedure with remaining flour mixture and milk. Spread batter evenly over peaches and bake in middle of oven until a tester comes out clean, about 40 minutes. Immediately invert cake onto serving plate, leaving pan on top of cake 30 minutes. Carefully remo Pear SherbertB DessertsC 6Dp5-6 pears peeled and cored Grated rind of 1 lemon 4 Tabs lemon juice 3 Cups sugar 1 egg white 3Tabs pear liqueurFzPur e all til smooth. Taste. To heighten add pear liqueur ? Freeze. Serve with chocolate wafers. Makes about one quart.K American`q5-6 pears peeled and cored Grated rind of 1 lemon 4 Tabs lemon juice 3 Cups sugar 1 egg white 3Tabs pear liqueur 1228c Julia Childd 15 mins.e Nonef Noneg Highm Recipe: Pear Sherbert Ingredients: 5-6 pears peeled and cored Grated rind of 1 lemon 4 Tabs lemon juice 3 Cups sugar 1 egg white 3Tabs pear liqueur Method: e all til smooth. Taste. To heighten add pear liqueur ? Freeze. Serve with chocolate wafers. Makes about one quart. Additional Notes (if any): Recipe From: Julia Child ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ -------B#----------------------------------- ure Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ Penne With Golden GarlicB PastaC Recipe: Pebre - Salsa Ingredients: 1/3 cup minced scallions 1/2 cup chopped fresh cilantro 4 medium tomatoes, chopped fine 2 tablespoons Tabasco or hot pepper sauce 2 tablespoons vegetable oil 1 tablespoon vinegar 1 tablespoon lemon juice 1 clove garlic, minced salt and pepper to taste Method: Mix together and refrigerate. Will keep 3-4 days. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ ThisB recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ l.com/~inaka/inakasoft/ Pennsylvania Dutch PotatoesB PotatoesC 10 slices bacon 10-3/4-ounce can condensed chicken broth 2 tablespoons flour 1/4 cup cider vinegar 2 tablespoons brown sugar 1/4 cup diagonally sliced green onions 1/4 teaspoon celery seed 1/4 teaspoon salt 1/4 teaspoon hot pepper sauce 6 cooked, sliced potatoes garlic is soft and a light-golden brown. Stir frequently to prevent sticking. Add the tomatoes and their juices, salt and pepper, and the bouillon cube if desired. Cook until a sauce forms. Meanwhile cook the pasta in abundant salted boiling water. Drain well and place in a pasta serving bowl. Add the sauce and toss well. Serve with grated Parmesan cheese on the side. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was creatC~ed using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ Periperi (Hot Sauce)B SaucesC ManyDB1 cup olive oil 1 cup whiskey 1 handful of very hot, dried peppers Recipe: Pennsylvania Dutch Potatoes Ingredients: 10 slices bacon 10-3/4-ounce can condensed chicken broth 2 tablespoons flour 1/4 cup cider vinegar 2 tablespoons brown sugar 1/4 cup diagonally sliced green onions 1/4 teaspoon celery seed 1/4 teaspoon salt 1/4 teaspoon hot pepper sauce 6 cooked, sliced potatoes Method: Preheat oven to 400. In skillet, cook bacon until crisp; remove. Pour off all but 1/4 cup drippings. Gradually blend flour into drippings. Add remaining ingredients except potatoes. Cook, stirring until thickened. In 1 1/2 quart shallow baking dish (10 x 6 x 2 inches) arrange potatoes; pour broth mixture over top. Bake for 30 minutes. Garnish with bacon. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Pick-a-Piper SauceB SaucesC ManyD 1/2 Cup Catsup 1/2 Tsp Salt 1/4 Cup Water 1/4 Tsp Chili 2 TBS Brown Sugar 1/4 Tsp Garlic Powder 2 TBS Grated Onion ARMix thoroughly. Simmer 15 minutes. Thicken with cornstarch to desired thickness. GW1/4 Tsp Pepper 2 TBS Worcestershire Sauce 1 Tsp Tobasco Sauce 2 TBS Cider VinegarK American 1/2 Cup Catsup 1/2 Tsp Salt 1/4 Cup Water 1/4 Tsp Chili 2 TBS Brown Sugar 1/4 Tsp Garlic Powder 2 TBS Grated Onion 1/4 Tsp Pepper 2 TBS Worcestershire Sauce 1 Tsp Tobasco Sauce 2 TBS Cider Vinegar a, remaining 1/2 c. Parmesan, salt and ceyenne pepper until light. Add eggs, one at a time, beating well after each addition. Stir the pesto into the mixture and well blended. Pour the mixture into the prepared pan. Smooth top. Sprinkle with the pine nuts. Bake in a bain marie for about 45 minutes to 1 hour. Center should move just slightly when pan is shaken. Cover tighly and refrigerate overnight. Lossen around edges with a knife and transfer to a serving platter. Garnish with fresh bas %il. Serve with crackers or good French bread. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ Pickle & Egg Grilled SandwichB AppetizersC 1D{30 g butter 2 eggs 2 dill pickles 2-3 green onions mayonnaise black pepper 2 tblsp grated cheese 4 big slices of bread Butter the bread. Cut hard boiled eggs, pickles and onions into small pieces, add myonnaise (as much as you think necessary), salt and pepper and mix well. Put some salad over the bread, cover with cheese (you can use blue cheese for a piquant taste) and backe in the oven until the cheese melts. You can cut bread into various shapes for a more aesthetic look. The combination of toasted bread, melted cheese and cool pickles is really great. Pickled TurnipsB PreservesC 5 quarts water; boiled then cooled to room temperature 4 tablespoons salt 1 large pickling jar, or any large jar with a tight fitting lid 5 medium size turnips, scrubbed, trimmed and quartered 1 medium size beet, scrubbed, trimmed, peeled and sliced in 1/2 inch thick slices er to a large bowl. In a small bowl, whisk together vinegar, oil, pickling spices and salt and pepper to taste and add to shrimp. Add remaining ingredients and combine mixture well. Chill shrimp, covered, overnight. Serve pickled shrimp slightly chilled. Additional Notes (if any): Recipe From: Gourmet February 1995 Jessica B. Harris ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ -------C#----------------------------------- tp://www.tdl.com/~inaka/inakasoft/ Picnic Potato SaladB SaladsC Recipe: Pickled Turnips Ingredients: 5 quarts water; boiled then cooled to room temperature 4 tablespoons salt 1 large pickling jar, or any large jar with a tight fitting lid 5 medium size turnips, scrubbed, trimmed and quartered 1 medium size beet, scrubbed, trimmed, peeled and sliced in 1/2 inch thick slices Method: Put the water in the pickling jar. Stir the salt into the water until completely dissolved Place the turnip and beet slices in the salt water. Let pickle for about weeks. Taste before discarding water. When ready to serve, remove from salt water, drip dry, and present in a deep dish. Leave pickled turnips in salt water until ready to eat. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ttp://www.tdl.com/~inaka/inakasoft/ PikeletsB Breads & MuffinsC 8 oz Plain or unbleached flour 1 t Salt 1/2 oz Fresh yeast* 1 t Sugar 5 fl Warm water 1 t Butter 5 fl Warm milk 1 Egg, beaten For the topping 1/2 stick (1/4 cup) butter, melted 2/3 cup firmly packed light brown sugar 3 cups 1-inch chunks fresh pineapple (about 1 pineapple) For the cake 1 1/2 cups all-purpose flour 1 1/2 teaspoons double-acting baking powder 1/2 teasp salt 1/2 teasp cinnamon 1 stick (1/2 cup) butter, softened 2/3 cup sugar 2 large eggs 1 teasp vanilla 3/4 cup milk whipped cream or vanilla ice cream as an accompaniment at least 1 hour at room temperature. Additional Notes: Recipe From: B inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ to potatoes. Whisk mayonnaise, sour cream and mustard in medium bowl. Mix into potato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Additional Notes: Recipe From: Bon App July 1995 ------------------------------------------ This r Recipe: Pikelets Ingredients: 8 oz Plain or unbleached flour 1 t Salt 1/2 oz Fresh yeast* 1 t Sugar 5 fl Warm water 1 t Butter 5 fl Warm milk 1 Egg, beaten *Or 1 1/2 t dried yeast. -- These are similar to crumpets -- they are made with a yeast batter, but cooked without rings. Method: -- Sift the flour and salt into a warm bowl. Dissolve the yeast and the sugar in the warm water. Melt the butter in the warm milk and beat in the egg. Stir the yeast liquid and then the milk mixture into the flour. Mix into a smooth batter and beat well. Cover and leave in a warm place for 1 to 1 1/2 hours, until the batter is thick and bubbling. Warm the bakestone and grease with a piece of lard on a fork (use a piece of fat back if you're short of lard). When a drop of water sputters on the bakestone, it's hot enough. Stir the batter, then use a ladle or a jug to pour it onto the bakestone in round "puddles|, leaving space in between so that the pikelets will be e asy to turn. The yeast batter will not spread as much as pancake batter. Cook over a moderate heat until bubbles break the top surface and the underneath is pale gold. Flip over the pikelets and cook the other side until honey-colored. Keep wach batch warm in a folded cloth in a low oven. Serve with butter, honey or preserves, or for a savory dish, with cream cheese or grilled bacon, or little sausages. To reheat, crisp under the grill. Additional Notes (if any): Recipe From: inakD a@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ e of lard on a fork (use a piece of fat back if you're short of lard). When a drop of water sputters on the bakestone, it's hot enough. Stir the batter, then use a ladle or a jug to pour it onto the bakestone in round "puddles|, leaving space in between so that the pikelets will be e a ColadaB CocktailsC 1D~2 ounce light rum 5 ounces pineapple juice 1 1/2 ounces coconut cream 1 cup crushed ice 1 maraschino cherry 1 pineapple sliceF In a blender, combine the rum, pineapple juice, and coconut cream with the crushed ice. Blend well at high speed. Pour into a collins glass and garnish with the cherry and the pineapple slice.K Jamaican` 2 ounce light rum 5 ounces pineapple juice 1 1/2 ounces coconut cream 1 cup crushed ice 1 maraschino cherry 1 pineapple slice 1228c inaka@tdl.comd 10 mins.e Nonef Noneg Mediumm Pine Nut DolmadesB AppetizersC 5 ounces pineapple juice 1 1/2 ounces coconut cream 1 cup crushed ice 1 maraschino cherry 1 pineapple slice Method: In a blender, combine the rum, pineapple juice, and coconut cream with the crushed ice. Blend well at high speed. Pour into a collins glass and garnish with the cherry and the pineapple slice. Pine Nut DolmadesB AppetizersC ice cream Method: For crust: Combine flour, sugar and salt in large bowl. Add butter and shortening; using fingertips, rub in until mixture resembles coarse meal. Add vinegar. Using fork, mix in enough water to form moist clumps. Gather dough into ball; divide dough into 2 equal portions. Flatten each portion into disk. Wrap each in plastic; chill 45 minutes. (Can be made 2 days ahead. Keep refrigerated. Soften slightly at room temperature before rolling out.) For filling: Preheat oven to 400 F. Combine peaches, sugar, flour and spices in large bowl; toss to mix well. Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie plate. Transfer peaches to crust, mounding in center. Roll out second dough disk to 13-inch round. Roll up dough on rolling pin and unroll atop peaches. Trim edges of both crusts to 3/4-inch overhang. Fold edges over; press to seal. Crimp edges. Cut 6 slits in top crust to allow steam to escape. Bake pie unti l crust is golden and juices bubble thickly through slits, covering edges of crust with foil if browning too quickly, about 1 hour 10 minutes. Cool pie 3 hours. Serve with ice cream. Additional Notes (if any): Recipe From: Bon App August 1995 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ fore rolling out.) For filling: Preheat oven to 400 F. Combine peaches, sugar, flour and spices in large bowl; toss to mix well. Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie plate. Transfer peaches to crust, mounding in center. Roll out second dough disk to 13-inch round. Roll up dough on rolling pin and unroll atop peaches. Trim edges of both crusts to 3/4-inch overhang. Fold edges over; press to seal. Crimp edges. Cut 6 slits in top crust to allow steam to escape. Bake pie unti rd stem end. Fold sides over filling. Starting at stem end of leaf, roll up tightly as for egg roll. Place in Dutch oven, seam side down. Repeat with more leaves and rice mixture, layering dolmades when bottom of pot is filled. Pour lemon juice over dolmades. Cover with grape leaves (about 6). Add enough water to pot so that dolmades are almost covered. Place heatproof plate atop dolmades to weigh down. Cover pot and bring to boil. Reduce heat to low; simmer until rice is tender almost al l liquid is absorbed, about 35 minutes. Remove from heat; uncover. Allow dolmades to cool in pot. Drain any liquid remaining in pot. (Can be prepared 2 days ahead, Cover and chill.) Arrange dolmades on platter. Serve with Yogurt-Feta dip. Yogurt-Feta dip: Place all ingredients in processor and puree until almost smooth. Season with pepper. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.) Makes about 1 1/2 cups. Makes about 40 Additional Notes (if any): Recipe From: Bon App April 1996 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ fresh dill (about 4 bunches) 1/2 cup pine nuts, toasted 1/3 cup extra-virgin olive oil 2 large garlic cloves, minced 52 (about) grape leaves from jar (about two 2-pound jars) 1/4 cup fresh lemon juice Yogurt-Feta dip 1 cup plain yogurt (do not use low-fat or nonfat) 4 ounces feta cheese, crumbled 1 large green onion, cut into 1-inch pieces 1/4 teaspoon grated lemon peel Method: For pine nut dolmades: Place tomatoes with their juice in large bowl. Add next 7 ingredients and mix to blend. Season with salt and pepper. Rinse grape leaves under cold water. Drain. Cover bottom of heavy large Dutch oven with grape leaves (about 6). Place 1 grape leaf on work surface, vein side up; cut off stem. Place about 1 tablespoon rice mixture in center of leaf towa Pineapple FishB FishC ca.1 lb fish Dough: 12 oz flour 1 egg 2 tblsp baking powder 3 1/2 tblsp cornstarch 1 tsp salt 1 cup water flour to dust oil to fry and for the dough a pinch of salt. In a bowl combine well the pineapple, the banana, the milk, and the egg, add the flour mixture, and stir the batter until it is combined. In a kettle heat 1 1/2 inches of the oil until it registers 375 F. on a deep-fat thermometer, drop the batter by tablespoonfuls into the oil in batches, and fry the fritters, turning them, for 1 to 1 1/2 minutes, or until they are golden. Transfer the fritters with slotted spoon to paper towels to drain and sift the confectioners' sugar over them. Additional Notes (if any): Recipe From: Gourmet May 1991 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ Pineapple Mint CupB AppetizersC 2 1/2 Cans (3 1/2 C.) pineapple chunks 1 C. halved and seeded Tokay grapes 1/2 C. White cream mints, broken Ginger Ale, chilledFbDrain pineapple; combine with grapes and mints. Chill. Spoon into sherbets, pour ginger ale over.K AmericanL 2 1/2 Cans (3 1/2 C.) pineapple chunks 1 C. halved and seeded Tokay grapes 1/2 C. White cream mints, broken Ginger Ale, chilled 1228c inaka@tdl.comd 5 mins.e Nonef Noneg Recipe: Pineapple Mint Cup Ingredients: 2 1/2 Cans (3 1/2 C.) pineapple chunks 1 C. halved and seeded Tokay grapes 1/2 C. White cream mints, broken Ginger Ale, chilled Method: Drain pineapple; combine with grapes and mints. Chill. Spoon into sherbets, pour ginger ale over. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ --------- ------------------------ nd another 20 minutes. Cut fish to pieces and dust with cornstarch. Then dip fish into dough and fry in hot oil. Turn fish very cautiously when the color starts to change. Remove fish pieces when slightly brown. Let cool 5 minutes. Now fry again in hot oil until the pieces are golden brown. Place further ingredients in a saucepan and bring to the boil, stirring constantly. Add the fish pieces and simmer, covered, for 5 minutes Additional Notes (if any): Recipe From: inaka@tdl.com ----C -------------------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ Pineapple Upside Down CakeB CakesC Recipe: Pineapple Salsa Ingredients: 1/2 medium pineapple, peeled, cored and cut into 1/2 inch dice, juices reserved 1 small red bell pepper, cut into 1/2 inch dice 3 medium green onions, minced 1 serrano chili, seeded and minced 1 1/2-inch piece fresh ginger, peeled and minced 1 tblsp fresh lime juice 1/8 tsp salt Method: Mix all ingredients including reserved pineapple juices in medium bowl. Cover and let stand at least 1 hour at room temperature. Additional Notes (if any): ReciB pe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ttp://www.tdl.com/~inaka/inakasoft/ Pink Crustacean BiscuitsB Breads & MuffinsC ManyD 1/4 ts Garlic salt or powder 1/4 tb Parsley flakes 1/4 ts Italian seasonings 1 lb Bisquick 8 3/4 oz Cold water 1/4 lb Cheddar cheese,-sharp,grated 1/8 c Butter or margarine In a small bowl stir together well the butter and the brown sugar and spread the mixture evenly in a well-buttered 9- by 2-inch round cake pan. Pat the pineapple very dry between several thicknesses of paper towel and arrange it evenly on the sugar mixture. Make the cake: Preheat the oven to 350 F. Into a bowl sift together the flour, the baking powder, the salt, and the cinnamon. In another bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Add the flour mixture alternately in batches with the milk,beginning and ending with the flour mixture and beating well after each addition. Pour the batter into the pan, spreading it evenly, and bake the cake in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge, and invert the cake onto Xa plate. Serve the cake warm or at room temperature with the whipped cream or the ice cream Additional Notes (if any): Recipe From: Gourmet April 1993 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ er, the salt, and the cinnamon. In another bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Add the flour mixture alternately in batches with the milk,beginning and ending with the flour mixture and beating well after each addition. Pour the batter into the pan, spreading it evenly, and bake the cake in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge, and invert the cake onto Pinto Bean & Cheese QuesadillasB BeansC 1 1/2 15-16 ounce can pinto beans, drained and rinsed 3/4 cup chopped red onion 3/4 cup chopped fresh parsley 1 1/2 jalapeno peppers, seeded and minced 1 1/2 teaspoons chili powder 1/2 teaspoon cumin 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and italian seasoning. (Amounts will vary by the size batch you make, but a little goes a long way.) Serve hot. The Red Lobster manager's recipe is for a large quantity, so you'll have to reduce the ingredient quantities by the size batch you desire. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created usCying Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ oftware: http://www.tdl.com/~inaka/inakasoft/ Piquant ChickenB PoultryC Recipe: Mushrooms in Cream Ingredients: Method: Chop 1 pound of mushrooms into halves or quarters. Heat 2/3 cup heavy cream. Heat 2T butter in a deep frying pan. Add 3-4 chopped garlic cloves to the butter. Add mushrooms and cook for about 2 min, until brown. Add hot cream, salt, 1 tsp pepper, 2 tsp nutmeg. Cook for about 5 more min, then add 1/2 cup chopped cilantro. Serve on hot buttered rice or French breadChop 1 pound of mushrooms into halves or quarters. Heat 2/3 cup heavy cream . Heat 2T butter in a deep frying pan. Add 3-4 chopped garlic cloves to the butter. Add mushrooms and cook for about 2 min, until brown. Add hot cream, salt, 1 tsp pepper, 2 tsp nutmeg. Cook for about 5 more min, then add 1/2 cup chopped cilantro. Serve on hot buttered rice or French brea Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft Recipe: Piquant Chicken Ingredients: 1 tablespoon coarsely grated fresh ginger 1 tablespoon chopped fresh basil OR 1 teaspoon dried 3/4 cup dry red wine 1 tablespoon soy sauce 1/2 teaspoon minced garlic (1 clove) 1 tablespoon brown sugar 4 boneless chicken breasts 2 tablespoons vegetable oil Method: Combine ginger, basil, wine, soy sauce, garlic, and brown sugar. Heat oil in large skillet;\ saute chicken on both side until golden brown, about 8 minutes total. Spoon ginger mixture ov Yer chicken, reduce heat to simmer, and cover skillet. Cook about 4 minutes longer, turning once. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ttp://www.tdl.com/~inaka/inakasoft/ Pita BreadB Breads & MuffinsC 8DN 2 tsp. dry yeast 1 cup warm water 3 cups flour 1 tsp. salt Dissolve the yeast in 1 cup warm water. Sift together the flour and salt and mix the yeast and water. Work the mixture into a dough and knead for several minutes. Cover the dough with a damp cloth and let rise in a warm place for 3 hours. Preheat oven to 350 degrees. Divide the dough into 6 equal portions and roll into balls. With either your hand or a rolling pin, pat and press each ball of dough into a 5-inch circle about 1/2-inch thick. Place on an ungreased baking sheet and bake for 10B3 minutes, or until the pita are light golden brown. Middle Eastern if necessary 3 tablespoons finely chopped fresh dill an egg wash made by beating 1 large egg with 1 teaspoon water Method: Make the dough: In a food processor blend together the flour, the baking powder, the salt, and the butter until the mixture resembles meal. In a small bowl whisk together the egg yolks and the sour cream, add the sour cream mixture to the flour mixture, and blend the mixture until it just forms a dough, adding the water if the dough seems dry. Divide the dough into f ourths, form each fourth into a flattened round, and chill the dough, each round wrapped well in wax paper, for 1 hour or overnight. Make the filling: Peel the potatoes, cut them into 3/4-inch pieces, and in a steamer set over boiling water steam them, covered for 12 to 15 minutes, or until they are very tender. Force the potatoes through a ricer or food mill into a bowl and stir in 1 tablespoon of the butter. In a heavy saucepan cook the onion and the caraway seeds in the remaining 1 tabl espoon butter and the oil over moderate heat, stirring, until the onion is golden, add the cabbage, and cook the mixture, stirring, for 5 minutes. Cook the mixture, covered, over moderately low heat, stirring occasionally, for 5 minutes more and stir it into the potato mixture with the sour cream, the water if the mixture is too thick, the dill, and salt and pepper to taste. The filling may be made 1 day in advance and kept covered and chilled. On a lightly floured surface roll out 1 piece of the dough 1/8 inch thick, keeping the remaining pieces wrapped and chilled, and with a 3-inch cutter cut out rounds. Brush each round with some of the egg wash, put 2 level teaspoons of the filling on one half of each round, and fold the dough over the filling to form a half-moon, pressing the edges together firmly to seal them and crimping them with a fork. Gather the scraps of dough, reroll them, and make more pirozhki with the remaining filling and dough and some of the remaining eg g wash in the same manner. The pirozhki may be made up to this point 5 days in advance and kept frozen in plastic freeze bags. The pirozhki need not be thawed before baking. Arrange the pirozhki on lightly greased baking sheets and brush the tops with the remaining egg wash. Bake the pirozhki in preheated 350 F. oven for 25 to 30 minutes, or until they are golden, and serve them warm or at room temperature. Makes about 50 pirozhki. Additional Notes (if any): Recipe From: Gourmet FebruaryG 1992 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ in a steamer set over boiling water steam them, covered for 12 to 15 minutes, or until they are very tender. Force the potatoes through a ricer or food mill into a bowl and stir in 1 tablespoon of the butter. In a heavy saucepan cook the onion and the caraway seeds in the remaining 1 tabl Pita Crisps with HerbsB AppetizersC D1/4 cup finely chopped green onions 1/2 tsp pickling (coarse) salt 1/4 tsp freshly ground black pepper 1/2 cup finely chopped fresh parsley 2 tsp chopped fresh oregano OR 1/4 tsp dried 1 tbsp chopped freshbasil OR 1/4 tsp dried 1 cup unsalted butter, softened 9 (about 7-inch) pita bread, each pita cut into eighths. +Combine green onions, salt, pepper, parsley, oregano and basil; mix intobutter. Taste for seasonings. Spread each pita piece with herb butter and place on baking sheets. Bake at 357o F for five to ten minutes or until golden and crisped. Cool on baking racks before serving. Makes 72 pita crisps. American PizzaB Pies (Meals)C Crust: 1 1/4 cups water 1 pkg (1/4 oz.) dry yeast 1 teaspoon sugar 3 tablespoons vegetable oil 1 teaspoon salt 3 1/2 cups bread flour butter Wn to 400 Deg 1. Sautee chopped carrot, celery, onion, garlic and green pepper in but ter for two minutes. Add mustard, cayanne pepper and a pinch of salt and pepper. Let cool. 2. Prepare the roast. Salt and pepper on all sides. Make tiny slits or pockets on side facing up. When the vegetable mixture is cool enough to handle, fill the little slits with the mixture. Any excess should be spread on top. 3. Follow the directions on the back the the onion soup mix for preparation eliminating one cup of water and replacing with the wine. 4. Open the cooking bag on a roastin Pizza SnacksB AppetizersC 6Dd1/2 lb. Italian Sausage 1 T. Crushed Oregano 1 Clove Garlic, minced 1 Package refrigerated biscuits Brown sausage; drain. Add oregano and garlic. On greased baking sheet, flatten biscuits to 4 inch circles with floured custard cup; leave rim. Fill with tomato paste and sausage. Sprinkle with cheeses. Bake at 425 for about 10 minutes. Trim with olive slices GZTomato Paste 1 C. Shredded Sharp Process Cheese 1/4 C. Grated Parmesan Cheese Olive SlicesK AmericanL ough--adding more flour if necessary. Put in greased bowl, cover, and let rise in warm place for 1 hour. Punch down and press onto lightly greased 16" pizza pan. Preheat oven to 500. Brush dough with olive oil, prick with a fork, and bake 5 minutes. Spread sauce, 16 oz. shredded mozzarella cheese, and toppings on top and bake for 10 minutes. Sauce:Fry onion in a little oil. Add tomatoes, paste, and spices. If using canned tomatoes, process in blender. Cook sauce until thick, about 1 C hour. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Pizza SoupB SoupsC 3/4 cup risotto, uncooked 3/4 cup chopped onion 1 cup sliced mushrooms 1/4 cup chopped green pepper 2 cloves garlic, minced 2 teaspoons olive oil 2 cups beef broth 2 cups tomato sauce %In a large pot cook macaroni about 10 minutes, or until tender; drain. Saute onion, mushrooms, green pepper and garlic in olive oil until onion is transparent. Add beef broth, tomato sauce, basil, oregano, and cooked macaroni; simmer 10 minutes. Ladle into bowl and top each with mozzarella. GH2 teaspoons dried basil 1 teaspoon oregano 2 ounces mozzarella, shreddedK Italian 3/4 cup risotto, uncooked 3/4 cup chopped onion 1 cup sliced mushrooms 1/4 cup chopped green pepper 2 cloves garlic, minced 2 teaspoons olive oil 2 cups beef broth 2 cups tomato sauce 2 teaspoons dried basil 1 teaspoon oregano 2 ounces mozzarella, shredded Planter s PunchB CocktailsC 1D^1 ounce dark rum 1 ounce light rum 1 ounce a ejo rum 1 ounce lime juice 1/2 ounce lemon juice In a shaker half filled with ice cubes, combine the dark rum, light rum, a ejo rum, lime juice, lemon juice, and sugar. Shake well. Strain into a collins glass almost filled with ice cubes. Top the club soda and garnish with the cherry, orange slice, and pineapple and lime wedges. Gi2 t. superfine sugar 3 ounces club soda 1 maraschino cherry 1 orange slice 1 pineapple wedge 1 lime wedgeK American Plum SauceB SaucesC 2 heaping spoonfuls plum jam (about 1/4 cup, I think) 1-2 Tbsp soy sauce 1/2 tsp hot chili oil 1 tsp sesame oil 1/4 tsp freshly grated ginger (1 tsp rice vinegar or sherry) The plum jam I used was very sweet (compared to the stuff I used to get), so I added more soy sauce and some rice vinegar to cut the sugar. The soy and chili oil are the most important additions. If the result is too thin, mix (maybe a teaspoon) cornstarch with enough water to make a paste, add that, and then cook the mixture till it bubbles a little. It should thicken upon cooling. (The plum jam will thin out when heated, so it ends up thinner when warm than before you added the cornst Poached Fruit In GrappaB DessertsC 5Dy2 Anjou pears lemon juice 2 cups water 1/2 cup sugar cinnamon stick, cracked 4 whole cloves 2 julienne strips lemon zest to make a paste, add that, and then cook the mixture till it bubbles a little. It should thicken upon cooling. (The plum jam will thin out when heated, so it ends up thinner when warm than before you added the cornstarch. Fear not.) You can make it all ahead of time and store in the refridgerator, so there's time to make adjustments. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from InaC\ka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Poblano And Chipotle PotatoesB PotatoesC 3 pounds red potatoes -- cut in quarters 1 whole chipotle pepper -- split 2 quarts milk 2 teaspoons salt 1 large poblano chile 6 tablespoons unsalted butter 1)_ split chipolte perre and remove seeds. 2)_ in large saucepan cover "pots" and chipotle with the milk and add 2 teaspoons salt and bring to a boil then lower heat and simmer for 20 minutes. 3)_ Drain, reserving 1-1/2 cups of the milk. Finely chop the chipotle pepper. 4)_ While potaoes are boiling roast poblano over gas flame till black outside. then place in a paper bag to steam for 5 minutes. peel, discard stem, ribs and seeds. and dice to 1/3 inch pieces. 5)_ Using a hand masher or el uce the heat and simmer the syrup, stirring occasionally, for 5 minutes, or until it is clear. Add the pears, cover with a round of wax paper, and cook at a bare simmer, turning from time to time, for 5 minutes. Add the apricots and raisins and simmer the fruit, covered, for 10 minutes more, or until the pears are just tender. Using a slotted spoon, transfer the fruit to a serving dish. Strain the poaching broth into a small saucepan and reduce it to a 1 cup over high heat. W Stir in the grappa. Pour the syrup over the fruit and let it cool. Serve warm or chilled. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ Polish Pork ChopsB PorkC 4 loin pork chops 3 tablespoons chopped onion 1 cup tomato sauce 1/2 cup sour cream 1 small dill pickle, chopped 3 tablespoons dry sherry salt and pepper In a lightly greased skillet, brown chops. Cover, reduce heat and cook until almost tender (about 20 minutes). Add onion, cook until pork is tender and onions soft (about 5 minutes). Add tomato sauce, sour cream, dill pickle, sherry, salt and pepper. DO NOT BOIL. 4)_ While potaoes are boiling roast poblano over gas flame till black outside. then place in a paper bag to steam for 5 minutes. peel, discard stem, ribs and seeds. and dice to 1/3 inch pieces. 5)_ Using a hand masher or electric mixer on _LOW_ speed mash the pots gradually adding the reserved milk and the butter. When it is to the desire consitancy add the peppers and serve immediately. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ is recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ mhttp://www.tdl.com/~inaka/inakasoft/ Ponderosa Steak MarinadeB SaucesC ManyD 1/2 Cup Catsup 1 Cup Corn oil 2 Cups Water 3 TBS Soy Sauce 1/4 Cup Lemon Juice 2 TBS Prepared Mustard Combine all ingredients. Submerge steaks or chops in marinade for 24 hours, refrigerated and covered. Drain well, broil as usual. This recipe is used by several restaurants to 'age' steaks and chops and give them that delicious flavor. 1/4 Cup Cider Vinegar 1 Tsp Coarse Pepper 1/2 tsp Salt 1 Tsp Garlic Powder 1 Large Onion, cut into wedgesK American "1/2 Cup Catsup 1 Cup Corn oil 2 Cups Water 3 TBS Soy Sauce 1/4 Cup Lemon Juice 2 TBS Prepared Mustard 1/4 Cup Cider Vinegar 1 Tsp Coarse Pepper 1/2 tsp Salt 1 Tsp Garlic Powder 1 Large Onion, cut into wedges PopoversB Breads & MuffinsC 6D@1 cup milk 2 eggs 1 cup flour 3/4 tsp salt 1 tblsp butter or oil vMix ingredients together, put in cupcake cups, popover pan, or pryex cups bake at 375 degrees F for for 40-45min. This recipe suggests that after 40mins, removing the popovers form the oven, cut a slit in each one to let the steam out the returning them too the oven for 10min or until tops are very firm and crisp brown. However, I prefer to have them on the softer side. American _1 3lb pork roast 1 package knorrs onion soup mix 1 cup white wine 2 bags or carrots peeled and cut into 2" pieces 7 potatoes peeled and cut into 2" cubes 1 carrot finely chopped 1 celery stalk finely chopped 1/2 green pepper finely chopped 1 small onion finely chopped 3 cloves garlic 1 tsp. dry mustang 1/2 tsp cayanne pepper Salt and Pepper Butter y cooked, basting frequently. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe wasB created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ and the pork with any juices that have accumulated in the bowl, bring the mixture to a boil, and braise t Pork And Bamboo ShootsB PorkC 2 lb lean pork 1/4 cup soy sauce 1 tblsp sherry 1 tsp brown sugar 1 tsp ground ginger 1 litre water 4 oz bamboo shoots Cut the pork into small cubes. Mix the soy sauce, sherry, sugar and ginger together, add to the pork, toss well and leave for 10 minutes. Put pork and flavourings in a large pan, add the water and bring gently to the boil, cover and simmer for 1 hour. Drain bamboo shoots and shred finely, add to the pan and simmer for 10 minutes. If wished, liquid may be thickened with 1 tablespoon cornstarch. mixed with a little cold water. Chinese` 2 lb lean pork 1/4 cup soy sauce 1 tblsp sherry 1 tsp brown sugar 1 tsp ground ginger 1 litre water 4 oz bamboo shoots 1228c inaka@tdl.comd 30 mins.e 1 hr & 15 mins.f Highg Medium Pork And Pumpkin StewB StewsC 1/4 cup vegetable oil 2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces 2 onions, chopped 3 garlic cloves, minced a 14- to 16-ounce can tomatoes, including the juice 1 1/2 cups water 1 pound turnips, cut into 1-inch pieces In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the pork, patted dry, in batches, transferring it with a slotted spoon to a bowl as it is browned. Add the onions to the kettle, cook them, stirring \ occasionally, until they are golden, and stir in the garlic. Add the tomatoes with their juice, breaking them up, the water, and the pork with any juices that have accumulated in the bowl, bring the mixture to a boil, and braise the stew, ethod: In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the pork, patted dry, in batches, transferring it with a slotted spoon to a bowl as it is browned. Add the onions to the kettle, cook them, stirring \ occasionally, until they are golden, and stir in the garlic. Add the tomatoes with their juice, breaking them up, the water, and the pork with any juices that have accumulated in the bowl, bring the mixture to a boil, and braise t he stew, covered, in the middle of a preheated 350 F. oven for 1 hour. Stir in the turnips and braise the stew, covered, for 20 minutes. Stir in the greens and the pumpkin and braise the stew, covered, for 25 to 30 minutes, or until the pumpkin is tender. Season the stew with salt and pepper and serve it with the rice. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. Pork BurritosB PorkC 1 tablespoon oil 3 pounds pork, in 1-in. cubes 1 large onion, chopped 1 red bell pepper, diced 1 green bell pepper, diced 2 cloves garlic, minced 1 fresh (or 3 canned) jalapeno pepper, minced 1/2 teaspoon oregano Brown pork in oil. Add rest of ingredients EXCEPT GREEN CHILIES and cook for 1 to 1 1/2 hours. Add green chilies before serving. ADK://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ut not smoking and in it brown the pork, patted dry, in batches, transferring it with a slotted spoon to a bowl as it is browned. Add the onions to the kettle, cook them, stirring \ occasionally, until they are golden, and stir in the garlic. Add the tomatoes with their juice, breaking them up, the water, and the pork with any juices that have accumulated in the bowl, bring the mixture to a boil, and braise t he stew, covered, in the middle of a preheated 350 F. oven for 1 hour. Stir in the turnips and braise the stew, covered, for 20 minutes. Stir in the greens and the pumpkin and braise the stew, covered, for 25 to 30 minutes, or until the pumpkin is tender. Season the stew with salt and pepper and serve it with the rice. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.td Pork PiccataB PorkC Tomato sauce 30cc vegetable oil 10g butter 1/2 clove garlic, minced 20g bacon, cut into thin strips 50g onion, sliced 30g celery, sliced 50g carrot, cut into thin rectangles 2 Tbsp. flour Recipe: Pork Burritos Ingredients: 1 tablespoon oil 3 pounds pork, in 1-in. cubes 1 large onion, chopped 1 red bell pepper, diced 1 green bell pepper, diced 2 cloves garlic, minced 1 fresh (or 3 canned) jalapeno pepper, minced 1/2 teaspoon oregano 1/2 teaspoon cumin 1 tablespoon cider vinegar 1 1/2 teaspoons salt 2 4-ounce cans chopped green chilies Method: Brown pork in oil. Add rest of ingredients EXCEPT GREEN CHILIES and cook for 1 to 1 1/2 hours. Add green chilies before servingB Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Pork RoastB PorkC 1 loin pork (6-7 lb) 1 large sliced onion 2 bay leaves, 2 t salt 1/2 c lime juice 3/4 c soy sauce 3/4 c gran. sugar 1 t fresh grated ginger 2 cloves garlic, minced Marinate pork and sliced onions in mixture of all other ingredients. (12h or more). bake in preheated 325 deg oven, about 3.5 h, or till meat is fully cooked, basting frequently. American` 1 loin pork (6-7 lb) 1 large sliced onion 2 bay leaves, 2 t salt 1/2 c lime juice 3/4 c soy sauce 3/4 c gran. sugar 1 t fresh grated ginger 2 cloves garlic, minced inaka@tdl.com 25 mins.e 3 and a 1/2 hoursf Highg Mediumm Pork Roast IIB PorkC led and sauteed with butter Method: 1.To make tomato sauce, heat the vegetable oil and butter in a saucepan and stir-fry the garlic, bacon and onion until the onion is tender. Add the carrot and celery and continue stir-frying until the vegetable pieces are all tender. 2.Sprinkle with the flour and stir-fry until the powdery taste is eliminated. Add the tomato, tomato puree and a dash of salt and pepper and bring to a boil quickly over high heat. Pour in the bouillon and cook over low he at for approx. 30 minutes. 3.Pass through a colander and sprinkle with salt and pepper to taste. 4.Cut the strings of the pork and sprinkle with salt and pepper on both sides. Dip first in the grated cheese, then in the flour and finally in the egg. Heat the vegetable oil and butter in a frying pan and fry the pork over medium heat until both sides are golden brown. (Keep in mind that it quickly browns. Turn over as soon as the sizzling sound stops and remove from the heat quickly after th e other side is likewise heated.) 5.Pour the tomato sauce on serving dishes and lay the pork over it. Garnish with the sauteed green beans. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ and pepper and bring to a boil quickly over high heat. Pour in the bouillon and cook over low he at for approx. 30 minutes. 3.Pass through a colander and sprinkle with salt and pepper to taste. 4.Cut the strings of the pork and sprinkle with salt and pepper on both sides. Dip first in the grated cheese, then in the flour and finally in the egg. Heat the vegetable oil and butter in a frying pan and fry the pork over medium heat until both sides are golden brown. (Keep in mind that it quickly browns. Turn over as soon as the sizzling sound stops and remove from the heat quickly after th Pork Roast IIB PorkC Recipe: Pork Roast Ingredients: 1 loin pork (6-7 lb) 1 large sliced onion 2 bay leaves, 2 t salt 1/2 c lime juice 3/4 c soy sauce 3/4 c gran. sugar 1 t fresh grated ginger 2 cloves garlic, minced Method: Marinate pork and sliced onions in mixture of all other ingredients. (12h or more). bake in preheated 325 deg oven, about 3.5 h, or till meat is fully cooked, basting frequently. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This rB ecipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ :A&Pork Tenderloin with Onion-Apple CreamB PorkC 3/4 to 1-pound pork tenderloin 6 Tbls. cream (I've used soy milk since I never have cream on hand) 2 Tbls. cream sherry 1 tsp. Dijon mustard 1/2 tsp. prepared horseradish 1 Tbls. butter or margarine ter for two minutes. Add mustard, cayanne pepper and a pinch of salt and pepper. Let cool. 2. Prepare the roast. Salt and pepper on all sides. Make tiny slits or pockets on side facing up. When the vegetable mixture is cool enough to handle, fill the little slits with the mixture. Any excess should be spread on top. 3. Follow the directions on the back the the onion soup mix for preparation eliminating one cup of water and replacing with the wine. 4. Open the cooking bag on a roastin g tray big enough to hold the roast and vegetables. Place the roast in the center of the bag and arrange the carrots and potatoes around the roast. 5. Pour the soup/wine mix into the bag with the roast and vegetable. Close the bag with the provided twist ties and poke four or five small holes in the top of the bag. 6. Cook until roast is done. Approximately 1.5-2 hours in a 400 deg oven. Additional Notes (if any): Recipe From: inaka@tdl.com ----------------------------------------- ;A(Pork Tenderloins With Blackberry VinegarB PorkC 4 pork tenderloins, about 6 oz. each 2 Tbs. vegetable oil 3 Tbs. shallots, minced 1/2 tsp. tarragon 1/3 cup dry white wine 1/3 cup heavy cream 1/4 cup blackberry vinegar salt and pepper and horseradish in a small bowl. Brush half of mixture over pork and roast uncovered at 325 degrees, brushing often with cream mixture, for 45 to 60 minutes or until pork meat is no longer pink in the center when slashed Melt butter in a wide frying pan over medium heat. Add onion and apple and cook, stirring often, until onion is soft (about 20 minutes). Transfer pork to a platter and keep warm. Pour pan drippings and any remaining cream mixture into the onion mixture. Bring to a boi Ml over high heat, season to taste with salt and pepper. Pass the sauce at the table Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ Pork Tenderloins With GuacamoleB PorkC Recipe: Pork Tenderloins With Blackberry Vinegar Ingredients: 4 pork tenderloins, about 6 oz. each 2 Tbs. vegetable oil 3 Tbs. shallots, minced 1/2 tsp. tarragon 1/3 cup dry white wine 1/3 cup heavy cream 1/4 cup blackberry vinegar salt and pepper Method: Pat the tenderloins dry with paper towels and lightly salt and pepper them. Add pork to hot oil over medium heat; brown 4-5 minutes on each side. Remove pork from pan. Add shallots, tarragon, and wine; simmer for 3 minutes. Add vineg ar and bring to a boil. Continue cooking and stirring until the mixture thickens. Stir in cream; return pork to pan. Heat for a minute, turning pork over to coat it. Add salt and pepper to taste. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Pork With MushroomsB PorkC 1 lb lean pork 1 tblsp soy sauce 1 tblsp sherry 2 tblsp oil 4 oz fresh mushrooms 1 tsp cornstarch 1/4 cup stock or water Method: Stir together wine, vinegar, oil, thyme, salt and pepper. Place tenderloins in a glass or porcelain dish or enameled baking pan just large enough to hold them in one layer. Pour wine mixture over pork, cover and refrigerate at for least 2 hours, turning occasionally. Place avocado meat in bowl and mash coarsely with a fork. Add the tomato, garlic and cilantro, then mix in the lime juice. Add tabasco sauce, jalapeno and salt and pepper to taste. Press a piece of plastic wrap directly onto the surface of the guacamole and refrigerate until serving. Prepare a fire in a grill. Position oiled grill rack 4-6 inches above the fire. Remove the tenderloins from the marinade and pat them dry with paper towels. Reserve the marinade. Grill the pork for about 25 minutes, brushing the meat occasionally with the marinade and turning frequently so it browns evenly. It is done when a meat thermometer registers 160 F (70 C). Remove from grill and let rest 5 minute Os before cutting into thin slices on the diagonal. Serve with guacamole and tortillas. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Add the tomato, garlic and cilantro, then mix in the lime juice. Add tabasco sauce, jalapeno and salt and pepper to taste. Press a piece of plastic wrap directly onto the surface of the guacamole and refrigerate until serving. Prepare a fire in a grill. Position oiled grill rack 4-6 inches above the fire. Remove the tenderloins from the marinade and pat them dry with paper towels. Reserve the marinade. Grill the pork for about 25 minutes, brushing the meat occasionally with the marinade and turning frequently so it browns evenly. It is done when a meat thermometer registers 160 F (70 C). Remove from grill and let rest 5 minute Pot Sticker Dipping SauceB SaucesC ManyD Soy sauce (lots) Vinegar (plenty, but be careful) Sugar (just a touch) Sesame oil (very little) maybe some ginger hot sauce (whatever kind you like) garlic (of course) Recipe: Pork With Mushrooms Ingredients: 1 lb lean pork 1 tblsp soy sauce 1 tblsp sherry 2 tblsp oil 4 oz fresh mushrooms 1 tsp cornstarch 1/4 cup stock or water Method: Cut the pork in paper thin slices, addthe soy sauce and sherry. Toss well. Heat the oil and fry the meat over fierce heat, stirring all the time, for 2 minutes. Remove from the pan and keep hot. Wash and dry the mushrooms. Slice them thinly and fry quickly in the remaining fat. Add the meat again and mi x well. Mix the cornflour (cornstarch) to a smooth paste with the stock or water, add to the pan and heat gently, stirring all the time, until slightly thickened. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ Pot Sticker Dipping Sauce IIB SaucesC ManyD For a cup or so of sauce: 1 clove garlic a piece of ginger about as big as the end of your little finger 1/3 c rice vinegar 2/3 c soy sauce a few dashes of lai yu (chili oil) ACMince the garlic and ginger VERY fine. Combine w/ everything else. Chinese` For a cup or so of sauce: 1 clove garlic a piece of ginger about as big as the end of your little finger 1/3 c rice vinegar 2/3 c soy sauce a few dashes of lai yu (chili oil) Pot Sticker Dipping Sauce IIIB SaucesC ManyD 2 tablespoons dark soy sauce* 4 tablespoons water 1 teaspoon vinegar (white) 1 tablespoon chopped garlic 1/2 tablespoon minced FRESH ginger 1 teaspoon hot oil or hot oil paste** dash of white pepper Combine the ingredients. Make sauce a day ahead of time to allow flavors to blend. You can mince scallions finely on top of it before using it to dip ravs. If you want to double the portion, DO NOT ADD additional garlic, ginger, or hot oil. *Dark soy sauce can be purchased in Chinese grocery stores. Read the label---it contains molasses or sugar. It is darker and less salty than regular soy sauce. If you cannot find any, use regular soy sauce with a little bit of sugar. **To make hot Potato And Green Bean SaladB SaladsC 1/2 pound green beans, cut into 2-inch lengths, steamed 2 large potatoes, cooked until just soft, peeled, cubed 2 scallions, sliced 2 tablespoons olive oil 2 tablespoons white wine vinegar Recipe: Pot Sticker Dipping Sauce III Ingredients: 2 tablespoons dark soy sauce* 4 tablespoons water 1 teaspoon vinegar (white) 1 tablespoon chopped garlic 1/2 tablespoon minced FRESH ginger 1 teaspoon hot oil or hot oil paste** dash of white pepper Method: Combine the ingredients. Make sauce a day ahead of time to allow flavors to blend. You can mince scallions finely on top of it before using it to dip ravs. If you want to double the portion, DO NOT ADD additional garlic, ginger, o r hot oil. *Dark soy sauce can be purchased in Chinese grocery stores. Read the label---it contains molasses or sugar. It is darker and less salty than regular soy sauce. If you cannot find any, use regular soy sauce with a little bit of sugar. **To make hot oil, sprinkle a few drops of salt onto 1 teaspoon of ground red (cayenne) pepper (in a heatproof dish like Pyrex!) and set aside. Heat 1 tablesppon of cooking oil in a pan and pour it over the powder. This can also be purchased in Chinese groceries, but it isn't as good as home-made. Store extra hot oil in a clean jar. After it settles, the top layer is called hot oil and the bottom part is called hot oil paste. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ portion, DO NOT ADD additional garlic, ginger, o r hot oil. *Dark soy sauce can be purchased in Chinese grocery stores. Read the label---it contains molasses or sugar. It is darker and less salty than regular soy sauce. If you cannot find any, use regular soy sauce with a little bit of sugar. **To make hot oil, sprinkle a few drops of salt onto 1 teaspoon of ground red (cayenne) pepper (in a heatproof dish like Pyrex!) and set aside. Heat 1 tablesppon of cooking oil in a pan and pour it over the powder. This can also be purchased Potato CakesB PotatoesC 8Dh1 lb Cooked floury potatoes 1 t Salt 2 oz Butter, softened 4 T Self-raising flour 1 Butter for fillingF Mix, cook and serve.K Irish`i1 lb Cooked floury potatoes 1 t Salt 2 oz Butter, softened 4 T Self-raising flour 1 Butter for filling 1228c inaka@tdl.com Recipe: Potato And Green Bean Salad Ingredients: 1/2 pound green beans, cut into 2-inch lengths, steamed 2 large potatoes, cooked until just soft, peeled, cubed 2 scallions, sliced 2 tablespoons olive oil 2 tablespoons white wine vinegar 1 large clove garlic, crushed 1 small red onion, thinly sliced into rings 1/2 teaspoon oregano 1/2 teaspoon salt 1/8 teaspoon pepper Method: Combine beans, potatoes, and scallions. In a separate bowl, combine remaining ingredients and pour over salaB Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ dl.com/~inaka/inakasoft/ Potato KibbehB PotatoesC 1 kg of potatoes 1 cup of Burghul (soaked in water) [alternatively called Bulgur] 1/2 cup of flour 2 onions (chopped) 3 cloves of garlic (chopped) 1 bunch of fresh cilantro (or coriander) chopped salt to taste 1 g of ground white pepper 1 g of ground black pepper Boil potatoes, taking extra care not to overcook them, peel potatoes. Saute' onions, garlic and cilantro in a little bit of olive oil. Mash the potatoes, mix in the flour, the burghul (after draining them and squeezing excees water out), the spices and the sauteed ingredients. Form into small patties, and fry them in olive oil over medium heat for approximately 20 minutes (until they are golden brown color). Eat. 1 pinch of cumin 1 pinch of Jawzet al Teeb spice (I do not know the English translation for this spice, I guess can be skipped) 150 g of olive oil Potato SoupB SoupsC 6 strips bacon 3 baking potatoes, peeled and diced 2 stalks celery, chopped 1 medium onion, chopped 3 cups milk salt and pepper Fry bacon until crisp. Drain and reserve 2 teaspoons fat. Barely cover potatoes with water. Add celery and onion and 2 teaspoons bacon fat. Bring to a boil and cook until tender. Add milk and puree soup. Return to heat, add crumbled bacon and salt and pepper. Heat until warm. Recipe: Potato Kibbeh Ingredients: 1 kg of potatoes 1 cup of Burghul (soaked in water) [alternatively called Bulgur] 1/2 cup of flour 2 onions (chopped) 3 cloves of garlic (chopped) 1 bunch of fresh cilantro (or coriander) chopped salt to taste 1 g of ground white pepper 1 g of ground black pepper 1 pinch of cumin 1 pinch of Jawzet al Teeb spice (I do not know the English translation for this spice, I guess can be skipped) 150 g of olive oil Method: Boil potatoes, takin g extra care not to overcook them, peel potatoes. Saute' onions, garlic and cilantro in a little bit of olive oil. Mash the potatoes, mix in the flour, the burghul (after draining them and squeezing excees water out), the spices and the sauteed ingredients. Form into small patties, and fry them in olive oil over medium heat for approximately 20 minutes (until they are golden brown color). Eat. Additional Notes (if any): Recipe From: inaka@tdl.com -------------------------------------- Potato Soup (Krumpli leves)B SoupsC 61 small whole stalk of celery cut in small pieces about 2 cups 2 onions peeled and chopped 2 Tbls. chopped parsley leaves 3 Tbls. oil(I use corn or peanut oil) 5 medium potatos peeled and cut in small cubes 1 mild pepperoni sausage cut into 2 inch chunks (pepperoni is the closest to smoked Hungarian sausage) Potatoes Au GratinB PotatoesC 4 tblsp butter 3 tblsp all-purpose flour 2 tsp salt 1 tsp black pepper 2 cups milk 5 large potatoes, peeled and sliced into medium-thin slices 2 onions, peeled and chopped 1-1/2 to 2 lbs * sharp cheddar cheese, cubed or sliced Apple Layer: 2 medium green apples peeled cored and thinly sliced (about 2 cups) 1/4 cup sugar 2 TBS flour 1 tsp lemon juice 1/4 tsp cinnamon 1 unbaked 9 inch pie shell with high fluted edge Pumpkin Layer: 2 eggslightly beaten 1 1/2 cups pumpkin 1 cup undiluted evaporated milk 1/2 cup sugar 2 TBS butter or margarine melted 3/4 tsp cinnamon 1/8 tsp nutmeg 1/4 tsp salt Crumble Topping: 1/2 cup flour 5 TBS sugar 3 TBS softened butter 1/3 cup chopped walnuts Blend in blender until crumbly \isins. Bake at 350 Fapprox. 1 hour for loaves, or 25 minutes for muffins.Both loaves and muffins freeze well. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ and the prunes juicy. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was create lt (celery and the vinegar are naturally salty) Method: In soup pot saute celery and onions in oil until limp.Add to soup pot parsley potatos pepperoni chunks pepper corns Bay leaves and 2 quarts of water.Simmer slowly for at least one hour until potatos are soft.Add the 3 Tbls. of vinegar. Taste and if soup does not have enough salt add to taste. While soup is simmering break 6 raw eggs one egg at a time into the pot. Space them so they will cook to a firm stage without touching one ano ther. Do not stir soup!Serve soup eggs and chunks of sausage in each soup plate. Put a heaping tablespoon of sour cream in each plate. Serve with good bread. Yum! Serves6. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ce them so they will cook to a firm stage without touching one ano PotstickersB AppetizersC (Makes about 2 dozen) Dough 2 cups all-purpose flour 1/2 cup water Filling 1/2 lb ground pork 1/2 small Chinese (Napa) cabbage, cored and chopped1 green onion, coarsely chopped 2 thumb-sized slices fresh ginger, minced 2 water chestnuts, chopped Recipe: Potatoes Au Gratin Ingredients: 4 tblsp butter 3 tblsp all-purpose flour 2 tsp salt 1 tsp black pepper 2 cups milk 5 large potatoes, peeled and sliced into medium-thin slices 2 onions, peeled and chopped 1-1/2 to 2 lbs * sharp cheddar cheese, cubed or sliced Method: In a medium saucepan, melt butter and add flour, salt and pepper. Pour in the milk and stir frequently till thickened. Set aside. Preheat oven to 350 degrees. Lightly butter a large casserole (3-1/2 to 5 quar Layer 1/4 of the potatoes, 1/4 of the onion, 1/4 of the cheese and sprinkle with salt and pepper. Repeat the next layer. Then, on top of the second layer, pour half the white sauce over (be a little reserved 'cuz you want the majority of the white sauce on top of the finished casserole). Then, again, repeat the next layer with potatoes, cheese, onion, salt and pepper. Repeat the final layer with same. Pour the remaining white sauce over the top, making sure you cover all. Sprink le the final product with salt and pepper. Cover and bake 1 hour. Then, remove the cover and bake for another hour. Don't worry if it gets a little dark on top. For leftovers, I put some of the casserole in a microwaveable dish. Pour a little milk over and stir. Zap in the microwave on high until heated through! * I prefer Tillamook medium sharp Cheddar cheese but I don't know what kind of cheese you can get where you are, but whatevr you do, DON'T use American or Velveeta! AdditionD al Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ the white sauce on top of the finished casserole). Then, again, repeat the next layer with potatoes, cheese, onion, salt and pepper. Repeat the final layer with same. Pour the remaining white sauce over the top, making sure you cover all. Sprink Pound CakeB CakesC A|Group 1: 3 cubes of butter 3 cups of sugar 5 eggs Group 2: 3 cups of flour (unsifted) 1/4 tsp. baking soda 1/4 tsp. salt 13/4 cup (1 1/2 sticks) butter, divided 3/4 cup chopped celery 3 tablespoons chopped shallots 1 pound fresh spinach, washed, drained, stems removed 1 cup lightly packed watercress, NOT chopped, stems removed 1 tablespoon EACH: anchovy paste, catsup 1 teaspoon EACH: red pepper sauce, pepper 1/4 cup Cognac ---------------------------- Method: When roasted garlic is cool enough to handle, pinch cloves from papery covering. Puree in a miniprocessor or mince with a small, sharp knife. Set aside. Place potatoes in large pot, cover with water and bring to boil. Reduce heat and simmer, partially covered, about 20-25 minutes until fork tender. Drain immediately, return to pan and heat on medium-low about 1 minute, shaking pan, to absorb moisture. Potatoes can be mashed in a ricer, food mill or electric mixer. I prefer using a ricer as there is no danger of overbeating and getting starchy, sticky potatoes. With a ricer, push cooked potatoes through and mix with 1. In a bowl, combine flour and water, mixing to form a ball. Remove to a floured board and knead with your palm for about 3 minutes. Shape into a ball, cover with a damp towel, and let stand for about 10 minutes. 2. Make the filling by combining the Filling ingredients above. Refrigerate until ready to use. 3. To shape and assemble, knead dough for about 3 minutes. Roll into a cylinder that is about 1 inch in diameter. Cut off the ends, then cut into about 24 pieces, each about 3/4 -inch wide. With the cut side up, press the dough down with your palm to flatten. Use a rolling pin to make pancakes about 2 1/2-3 inches in diameter. (They get quite thin; that's what you want.) 4. Spoon 1 tablespoon of filling into the center of each pancake. Fold the dough over to make a half circle and pleat the edges firmly together. 5. To pan-fry, heat cast-iron or other heavy-bottom skillet over moderate heat. Add 3 Tbsp oil, swirling to coat bottom. (Watch out, it sizzles quite a bit. Don't get burned!) When oil is hot, place potstickers, seam side up, in skillet and agitate (shake) for 30 seconds. Pour in water, cover, and gently boil over moderate heat for 7 to 8 minutes. When oil and water start to sizzle, add remaining 2 Tbsp oil. Tip skillet to distribute oil evenly; watch carefully (uncovered) to prevent sticking. When bottoms are brown (usually several minutes later), remove from heat and carefully lift out potstickers with spatula. 6. To serve, turn potst ickers over (dark side up) and arrange on serving platter. Combine chili oil, vinegar, and soy sauce in proportions to suit your taste and offer sauce for dipping. Alternatively, cut up a hot chili pepper into red rice vinegar. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ s quite a Pound Cake IIB CakesC Recipe: Pound Cake Ingredients: Group 1: 3 cubes of butter 3 cups of sugar 5 eggs Group 2: 3 cups of flour (unsifted) 1/4 tsp. baking soda 1/4 tsp. salt Group 3: 1 cup buttermilk 1 tablespoon vanilla Method: Preheat oven to 325 degrees Cream butter and sugar in a large mixing bowl. For best results let the butter soften.) When you have thoroughly creamed the butter and sugar, add the eggs, one at a time, stirring well. (Yes, stirring! Good ole ma didn't have an electric mixer or a Cuisinart.) In a separate bowl or mixing cup, mix the flour with the salt and baking soda. Put aside. In another mixing cup, mix the vanilla with the buttermilk. .Now you have three mixtures: the creamed butter/sugar/egg, the flour and the buttermilk. .Alternatively add a little of the flour and buttermilk mixtures to the large mixing bowl containing the butter/sugar/eggs. Stir well each time before progressing to the next step It is better to add the ingredients in _small amounts, as this ensures a thorough mixing. The flour mixture can be stretched easily into 7 or 8 small portions, as can the buttermilk. But regardless of how many portions you do BE SURE THAT THE LAST THING YOU ADD IS THE FLOUR. (I'm not sure what happens if the milk is last, but good ole ma was right about this recipe and you are welcome to experiement if you like.) Spray your baking dish with Pam. Bake for 75 minutes at 325 degrees. Foil pans work well. A bundt pan should be ok too, or any ring type pan. If you leave it in until it is done, the crust turns dark, and if you take it out when the crust is right, it isn't done {in the center}. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ progressing to the next step It is better to add the ingredients in _small amounts, PretzelsB Breads & MuffinsC ManyD 1 1/2 cups warm water 1 package dry yeast 1 teaspoon salt 1 tablespoon sugar 4 cups all-purpose flour 1/4 cup baking soda 12 cups water coarse salt Prince of Wales KetchupB PreservesC 2 1/2 cups (625 ml) elderberry vinegar 5 salt anchovies 3 tablespoons (45 ml) shallotsthinkly sliced 1 teaspoon (5 ml) whole cloves 1 teaspoon (5 ml) ground mace 1 teaspoon (5 ml) ground ginger 1 teaspoon (5 ml) grated nutmeg Recipe: Pretzels Ingredients: 1 1/2 cups warm water 1 package dry yeast 1 teaspoon salt 1 tablespoon sugar 4 cups all-purpose flour 1/4 cup baking soda 12 cups water coarse salt Method: 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 minute i sn the soda water solution. Place on ungreased cookie sheets and bake at 475 for 12-15 minutes. These get stale very fast. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Recipe: Prince of Wales Ketchup Ingredients: 2 1/2 cups (625 ml) elderberry vinegar 5 salt anchovies 3 tablespoons (45 ml) shallotsthinkly sliced 1 teaspoon (5 ml) whole cloves 1 teaspoon (5 ml) ground mace 1 teaspoon (5 ml) ground ginger 1 teaspoon (5 ml) grated nutmeg Method: To make the elderberry vinegar place 2 cups (1/2 liter) of stemmed elderberries in an ovenproof dish. Cover with vinegar.Cook in a 300F (150C) oven for 1 1/2 hours or until the berries burst. Let the mixture stand overnight then strain through a jelly bag.Place all the ingredients in an enameled or stainless-steel pan. Bring to a boil. Simmer gently until the anchovies are broken up Let cool; strain and bottle. Cork tightly. Refrigerate. Leave for two weeks before opening. the ketchup will keep for about six months.Makes about 1 pint (1/2 liter). Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuis Prune and Chocolate BreadB Breads & MuffinsC 3/4oz (20g) fresh yeast or 1tbsp dried yeast and 1tsp sugar 1.51b (750g) strong white unbleached flour 2tsp salt 12oz (375g) stoned prunes 12oz (375g) plain chocolate 3/4oz (20g) butter 1 egg marinade. Wrap 1 prosciutto strip around each shrimp. Arrange 3 shrimp in each of 4 shallow broilerproof dishes, tucking ends of prosciutto strips under shrimp. Drizzle 1 tablespoon marinade over shrimp in each dish. Broil shrimp about 6 inches from heat source until prosciutto begins to crisp and shrimp are cooked through; watch closely to avoid burning, about 6 minutes. Sprinkle with parsley. Serve with lemon wedges. Additional Notes (if any): Recipe From: Bon App October 1995 --------------------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Recipe: Prune and Chocolate Bread Ingredients: 3/4oz (20g) fresh yeast or 1tbsp dried yeast and 1tsp sugar 1.51b (750g) strong white unbleached flour 2tsp salt 12oz (375g) stoned prunes 12oz (375g) plain chocolate 3/4oz (20g) butter 1 egg Makes 2 x 1lb (450g) loaves Method: 1. Grease a 2lb (900g) loaf tin, two 1lb (450g) loaf tins or a baking tray. Bend the fresh yeast with 3/4pt (450ml) hand-hot water. If using dried yeast, sprinkle it on to the hand- hot water with the sugar and leave in a warm place for 15 minutes until frothy. 2. Mix the flour and salt together well. Make a reservoir in the centre with a wooden spoon. 3. Gradually add about 3/4 of the yeast liquid to the flour and mix well together. (I find that different flours absorb different amounts of liquid, so I never add all the liquid at once.) The dough should be firm and leave the sides of the bowl clean. If it looks dry, add some of the remaining yeast liquid. 4. Lightly flour a work surface and turn the dough out. Knead well for 15 minutes - you should end up with a smooth, elastic dough. 5. Return the dough to a clean bowl, cover with a clean tea-towel and leave to rise somewhere warm and free of draughts for 1 hour, until doubled in size. Meanwhile, chop the prunes, chocolate and butter. Beat the egg. 6. Turn the dough back on to a lightly-floured work surface and knead again to knock out the air bubbles. It will return to its original size. Add the pru nes, chocolate, butter and beaten egg and knead well for 10 minutes. 7. Divide and put dough in the prepared tins or shape into ovals and place on the baking tray. Allow to rise for 10 minutes. 8. Meanwhile, preheat the oven to 220C/425F/Gas Mark 7. Bake the loaves for 35 minutes. 9. Leave to cool on a wire rack. Serve warm - the chocolate should be melted and the prunes juicy. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe w Puff Pastry With RaspberriesB DessertsC 4 vol-au-vents Raspberries or strawberries 200gr. 7oz. 1 tablespoon granulated sugar, 1 table spoon maraschino or triple sec. For the zabaione: 4 eggyolks, 4 teaspoons sugar, 2 tablespoons vinsanto or dry sherry. Place the berries in a bowl, sprinkle with the sugar and liqueur and leave them to them to marinate. Place in a bowl the eggyolks, vinsanto and sugar, mix and place over a sauce pan with just simmering water. Whisk continuously for about 3-4 minutes or until very fluffy and creamy. Take off the heat. Put some of berries in the vol-au-vents pour the zabaione over it a little to the side, sprinkle the rest of the berries on the plate and decorate with a dusting of icing sugar Italian Pumpkin BreadB Breads & MuffinsC 4DG3 C. Sugar 1 C. Salad Oil 4 Eggs 1 1/2 t. Salt 1t. Cinnamon 1t. Nutmeg Mix all in electric mixer, divide in two bread pans (5x8x3). Bake at 350 for one hour or more. Freezes well. Pecans may be added or small chopped walnuts on top of batter before baking.GF2/3 C. Water 2 C. Cooked Pumpkin (1 Small Can) 3 1/3 C. Flour 2t. SodaH AmericanL 3 C. Sugar 1 C. Salad Oil 4 Eggs 1 1/2 t. Salt 1t. Cinnamon 1t. Nutmeg 2/3 C. Water 2 C. Cooked Pumpkin (1 Small Can) 3 1/3 C. Flour 2t. Sodaa 1228c inaka@tdl.comd 25 mins.e 1 Hourf Mediumm }Recipe: Pumpkin Bread Ingredients: 3 C. Sugar 1 C. Salad Oil 4 Eggs 1 1/2 t. Salt 1t. Cinnamon 1t. Nutmeg 2/3 C. Water 2 C. Cooked Pumpkin (1 Small Can) 3 1/3 C. Flour 2t. Soda Method: Mix all in electric mixer, divide in two bread pans (5x8x3). Bake at 350 for one hour or more. Freezes well. Pecans may be added or small chopped walnuts on top of batter before baking. ontinuously for about 3-4 minutes or until very fluffy and creamy. Take off the heat. Put some of berries in the vol-au-vents pour the zabaione over it a little to the side, sprinkle the rest of the berries on the plate and decorate with a dusting of icing sugar Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ --------------------------C ---------------- ://www.tdl.com/~inaka/inakasoft/ Pumpkin Bread or MuffinsB Breads & MuffinsC Pumpkin Dutch Apple PieB Pies (Desserts)C Recipe: Pumpkin Bread or Muffins Ingredients: 3 1/2 c flour 2/3 c vegetable oil 1/4 tsp baking powder 2 2/3 c sugar 2 tsp baking soda 4 eggs 1 1/2 tsp salt 2 c mashed pumpkin 1 tsp cinnamon 1/2 tsp ground cloves 2/3 c water 2/3 c chopped nuts 2/3 c raisins Method: Grease loaf pans or line muffin tins.Sift together dry ingredients.Cream oil and sugar together; add eggs pumpkin and water beating until smooth after each addition. Gradually add dry ingredients then stir in nuts and ra eisins. Bake at 350 Fapprox. 1 hour for loaves, or 25 minutes for muffins.Both loaves and muffins freeze well. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ oftware: http://www.tdl.com/~inaka/inakasoft/ Pumpkin SoupB SoupsC 1 small pumpkin (about 4 1/2 pounds) 1/2 cup chicken bouillon or broth 1 cup creme fraiche or heavy cream Freshly ground pepper Freshly ground nutmeg Fresh chervil sprigs Toasted croutons pped walnuts Blend in blender until crumbly Method: Apple Layer: Toss apples with sugar flour lemon and cinnamon in medium bowl; place in pie shell. Pumpkin Layer: Combine eggs pumpkin evaporated milk sugar butter cinnamon nutmeg and salt in medium bowl pour over apples. Bake in preheated 375 oven for 30 min. Remove from oven sprinkle withCrumble topping. Return to oven and bake for 20 minutes or until custard isset. Additional Notes (if any): Recipe From: inaka@tdl.com --------------C ---------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ kin evaporated milk sugar butter cinnamon nutmeg and salt in medium bowl pour over apples. Bake in preheated 375 oven for 30 min. Remove from oven sprinkle withCrumble topping. Return to oven and bake for 20 minutes or until custard isset. Additional Notes: Recipe From: inaka@tdl.com ----------------------- Queen Of ChilisB StewsC 3 onions 1 lb ground chuck 2 garlic cloves, minced 1 cup barbeque sauce (I think I used K.C. Masterpiece) 1 cup water 1 tblsp chili powder 1 tsp black pepper Chop 2 of the onions and set aside. Chop remaining onion fine. Salt a large skillet. Turn heat to medium and add meat, finely chopped onion, and garlic. Break up meat with fork and cook until it is browned. Drain fat. Add barbeque sauce and water. Bring to a boil. Add remaining seasonings. Cover and simmer over very low heat 30 minutes, stirring and tasting occasionally, adding tomato juice if mixture is getting too dry. Chili is best when allowed to age overnight in refrigerator for about 20 minutes or until fork-tender.Place the chicken stock in a small saucepan and warm over medium heat. Transfer the steamed pumpkin to the work bowl of a food processor and process to a pureeTurn the mixture into a.medium saucepan stir in the creme fraiche and mix thoroughly.Season to taste with the salt pepper and grated nutmeg Bring to a boil over medium heat; let boil gently for a few minutes.Presentation: Pour the hot soup into the scooped out pumpkin shell. Chop the chervil =. Sprinkle soup with the croutons and the chervil. Serve immediately. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ Quemada SalsaB SaucesC ManyD 1 pound tomatoes, cored 1 bunch green onions, trimmed and washed 1/2 bunch fresh cilantro 1 tblsp vegetable oil 3 serrano peppers, stemmed 1 tblsp garlic puree 1 tblsp lime juice beans, heated 1 lb Cheddar cheese, shredded Method: Chop 2 of the onions and set aside. Chop remaining onion fine. Salt a large skillet. Turn heat to medium and add meat, finely chopped onion, and garlic. Break up meat with fork and cook until it is browned. Drain fat. Add barbeque sauce and water. Bring to a boil. Add remaining seasonings. Cover and simmer over very low heat 30 minutes, stirring and tasting occasionally, adding tomato juice if mixture is getting too dry. Ch ili is best when allowed to age overnight in refrigerator and reheated. To construct the plate of 5-way chili, layer spaghetti on a plate (a small oval plate is traditional), top it with hot chili, then with a sparse layer of beans, then chopped onions. Pat on plenty of cheese while chili is still hot and serve immediately, with oyster crackers on the side. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using C ADtomputer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Salt a large skillet. Turn heat to medium and add meat, finely chopped onion, and garlic. Break up meat with fork and cook until it is browned. Drain fat. Add barbeque sauce and water. Bring to a boil. Add remaining seasonings. Cover and simmer over very low heat 30 minutes, stirring and tasting occasionally, adding tomato juice if mixture is getting too dry. Ch ili is best when allowed to age overnight in refrigerator and reheated. To construct the plate of 5-way chili, layer spaghetti on a plate (a small oval plate is traditional), top it with hot chili, then with a sparse layer of beans, then chopped onions. Pat on plenty of cheese while chili is still hot and serve immediately, with oyster crackers on the side. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer C Quick & Easy Pasta SauceB VegetablesC 1/4 cup olive oil (for 2) 3-4 garlic cloves 1 bay leaf ground thyme and rosemary fresh ground black pepper salt (optional) fresh steamed vegatables (broccoli's my favorite with this) tes, or until the peppers are soft. Place the vegetable oil in a saute pan over medium-high heat. Add the serranos and saute until the peppers are soft. Place the serranos, tomatoes, onion, and cilantro in a food processor fitted with the metal blade. Process until coarsely ground. Remove tomato mixture to mixing bowl and stir until ingredients are evenly distributed. In a separate bowl, mix garlic, lime juice, salt, white pepper, oregano, and water until well- blended. Add garlic mi &xture to ground vegetables and mix thoroughly. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Quick Fried Cabbage with EggB VegetablesC 2Dh1/2 lb cabbage 1 medium onion 1 tbs peanut oil 1/2 tsp chile powder Pepper (and salt if you must) 2 eggs &Finely slice the cabbage and onion. Heat the oil in a pan and fry the onion until soft. Add the cabbage, chile powder and seasoning and fry for 3 minutes. Cover, reduce heat to low and fry for a further 10 minutes. Beat the eggs and pour them over the cabbage. Stir until the eggs have set. Indonesian`i1/2 lb cabbage 1 medium onion 1 tbs peanut oil 1/2 tsp chile powder Pepper (and salt if you must) 2 eggs 1228c inaka@tdl.comd 15 mins.e 15 mins.f Mediumg Mediumm Raindrop SoupB SoupsC Recipe: Mongolian lamb Ingredients: Sliced thin gigot 2 tabs soy sauce 2 tabs rice wine freshly grated ginger 1 tabs hoisin sauce 3 green onions sliced long Shot of white pepper Garlic olive oil Method: Marinate lamb in all except oil. lay slices on grill. Brush with oil. Cook on one side only. Additional Notes (if any): Recipe From: Jeff Smith ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/iB4nakasoft/ ------------------------------------------ e zucchini, the pattypan squash, the carrots, the haricots verts, and the onions for 3 minutes, or until they are heated through. Stir in the potato, the herbs, and salt and pepper to taste and saut the mixture for 1 minute. Additional Notes: Recipe From: Gourmet March 1993 This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ ream remaining in the bowl and freeze it and Raindrop SoupB SoupsC Recipe: Quick Fried Cabbage with Egg Ingredients: 1/2 lb cabbage 1 medium onion 1 tbs peanut oil 1/2 tsp chile powder Pepper (and salt if you must) 2 eggs Method: Finely slice the cabbage and onion. Heat the oil in a pan and fry the onion until soft. Add the cabbage, chile powder and seasoning and fry for 3 minutes. Cover, reduce heat to low and fry for a further 10 minutes. Beat the eggs and pour them over the cabbage. Stir until the eggs have set. Additional Notes (if any): cipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ware: http://www.tdl.com/~inaka/inakasoft/ RAISIN FLAKE COOKIES CookiesC ManyD 1 Cup Flour 1 Egg, well beaten or 3 T egg Sub. 1 1/2 Baking Powder 2 T. Milk 1/2 t. Salt Recipe: Raindrop Soup Ingredients: 6 water chestnuts 2 scallions 1 tblsp sherry 3 cups chicken stock (1 cup = 250 ml) 6 oz diced cooked chicken salt and pepper Method: Slice the water chestnuts and slice the spring onions (scallions) finely. Put these in a sauce pan with the chicken stock and the chicken. Bring to the boil and simmer, covered, for 15 minutes. Add the sherry and season to taste. Additional Notes (if any): Recipe From: inaka@tdl.com ---------------------------------B --------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ RajmaB VegetablesC 5 poach the dumplings in it gently for about 5 minutes. Serve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 2 T. Milk 1/2 t. Salt 1 t. Vanilla 1/2 Cup Butter 2 Cups Raisin Bran 1 Cup Sugar Method: Mix flour with baking powder and salt. Cream butter, gradually blend in sugar, creaming thoroughly after each addition. Add eggs; beat well. Add flour mixture and milk alternately, beating after each addition. Add vanilla and cereal; mix well. Drop dough by teaspoonfuls onto greased baking sheets. Bake at 375 for 10 to 12 minutes or until lightly browned. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Ina ^A Ranch DipB AppetizersC 6D|1 pkt Hidden Valley Ranch Buttermilk Recipe Dressing 1 1/2 cups ff sour cream (Land 'O Lakes is my favorite) 1/2 cup ff mayo Recipe: Rajma Ingredients: Red Kidney Bean 2 cup turmeric pinch oil 1/4 cup ginger 1 in. tomatoes 3 water 3 quarts salt 1 tsp. onion 1 Garam Masala 1 tsp. Coriander Leaves small bunch Method: Wash beans and boil for 2 - 3 hours or 1/2 hour in pressure cooker. In the meantime make masala of onions, garlic, ginger and tomato as in curry. Add to the beans and cook again till most of the liquid dries up and the beans are soft and thoroughly cooked. Garnish with coriander leaves and serve.B Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ Ranch DressingB SaucesC ManyD 1/2 cup mayonnaise 1/4 cup sour cream 2 tablespoons milk 1/2 tablespoon dried parsley 1/2 teaspoon garlic powder 1/2 teaspoon onion powderF Mix n serve!K American` 1/2 cup mayonnaise 1/4 cup sour cream 2 tablespoons milk 1/2 tablespoon dried parsley 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1228c inaka@tdl.comd 10 mins.e Nonef Highg Highm Recipe: Ranch Dressing Ingredients: 1/2 cup mayonnaise 1/4 cup sour cream 2 tablespoons milk 1/2 tablespoon dried parsley 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Method: Mix n serve! Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Ranger CookiesB CookiesC Ranger CookiesB CookiesC aA RasagollaB DessertsC 4D+Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup Recipe: Ranger Cookies Ingredients: 1 Cup Shortening 1 Cup Brown Sugar 2 Cups Flour 1 t. Soda 2 t. Vanilla 2 Cups Rolled Oats 2 Cups Cornflakes 1 Cup Coconut 1 Cup White Sugar 2 Eggs, beaten 1/2 t. Baking Powder 1/2 t. Salt Method: Cream shortening & sugars, beat in eggs. Add flour sifted with salt, baking powder and soda. Add other ingredients. Drop by spoonfuls on greased cookie sheets. Bake at 375 for 12 to 15 minutes. Very Good!!! Additional Notes (if any): Recipe FromB : inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ RasamB SaucesC Tomatoes 2 Turmeric Powder 1/4 tsp. Tamcon (or tamarind paste) 1 1/2 tsp. Toor Daal 3/4 cup Ghee 1 tsp. Mustard seeds 1 tsp. Coriander leaves bunch Boil tamcon in water. Boil toor daal in water. Cut tomatoes, add to tamcon solution. Add asafoetida and salt. Boil for a couple of minutes. Add mashed toor daal and rasam masala. In a pan, heat ghee, fry mustard seeds. Add fresh coriander leaves and mustard seeds. Indian` Tomatoes 2 Turmeric Powder 1/4 tsp. Tamcon (or tamarind paste) 1 1/2 tsp. Toor Daal 3/4 cup Ghee 1 tsp. Mustard seeds 1 tsp. Coriander leaves bunch 1228c inaka@tdl.comd 20 mins.e 10 mins.f Rasam MasalaB SpicesC ky. Form small balls from the curd. Using vinegar usually re- sults in about 80 to 100 rasagollas. Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Place 20-25 rasgoolas in syrup. Turn off the heat to place the cover on the pressure cooker. Turn heat on high. When cooker begins to whistle wait for a couple of minutes, then turn it off. When pressure cooker depressurizes, remove cover and re- peat previous step with the rest of the rasgoolas. Do not use the same sugar sy rup more than once. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Rasam MasalaB SpicesC Recipe: Rasam Ingredients: Tomatoes 2 Turmeric Powder 1/4 tsp. Tamcon (or tamarind paste) 1 1/2 tsp. Toor Daal 3/4 cup Ghee 1 tsp. Mustard seeds 1 tsp. Coriander leaves bunch Method: Boil tamcon in water. Boil toor daal in water. Cut tomatoes, add to tamcon solution. Add asafoetida and salt. Boil for a couple of minutes. Add mashed toor daal and rasam masala. In a pan, heat ghee, fry mustard seeds. Add fresh coriander leaves and mustard seeds. Additional Notes (if any): Recipe From:B inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ Real Tex-Mex FajitasB BeefC ManyD 10 lbs. fajitas (flank or skirt steak) 4 lemons or limes plus rinds 1 can beer or wine 1 6oz can pineapple juice 2 tbsp vinegar 2 tbsp tenderizer 2 sweet onions, sliced (not diced) 8 cloves garlic, minced Recipe: Rasam Masala Ingredients: Black Pepper 1 tbsp. Chana Daal seeds 2 tbsp. Coriander Seeds 2 tbsp. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Coconut (grated) 3 tbsp. Ghee 2 tbsp. Method: Roast black pepper, chana daal, coriander, and asafoetida. Add chillies when daal starts getting red. If using dry coconut, soak it in a little water. Blend the daal mixture and coconut until the paste is fine. Keep aside. Additional Notes (if any): Recipe From: inaka@tdl.com --------------B ---------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ Really Simple MuffinsB Breads & MuffinsC ABhine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ating it, but none left on the plate when through. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ ine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ ently press dough evenly into bottom of a 9-inch-square baking pan. Bake crust 20 minutes, or until p ale golden, and cool in pan on a rack. Make filling while crust is baking:In a medium bowl whisk together eggs, zest, and lemon juice. In a small bowl stir together flour, sugar, baking powder, and coconut and whisk into egg mixture. Pour filling onto crust, spreading evenly, and bake in middle of oven until filling is pale golden and set, about 25 minutes. Cool confection in pan on rack 30 minutes. Make frosting In a bowl with an electric mixer beat together butter and confectioners' suga Rebel YellB CocktailsC 1Da2 ounces bourbon 1/2 ounce Cointreau or triple sec 1 ounce lemon juice 1 egg white 1 orange slice Recipe: Really Simple Muffins Ingredients: 2 cups sugar 4 eggs, beaten 4 cups all-purpose flour 1 tbsp baking powder 2 cups milk 1/4 cup melted butter 1 tbsp vanilla extract Method: 1. Combine sugar & eggs in bowl #1 and beat. 2. Combine flour & baking powder in bowl #2. 3. Alternate adding some of flour mixture and some of the milk to bowl #1, mixing after each, and beginning and ending with the flour mixture. 4. Add butter & vanilla. 5. Add your own extra ingredients and mix a litt ^le more. 6. Spoon into muffin cases. 7. Bake at 400F for about 20 minutes or until light golden brown. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ftware: http://www.tdl.com/~inaka/inakasoft/ Red Beans and Rice I RiceC =1 pound red beans, soaked overnight 1 medium onion, chopped 1 bunch of green onions, chopped 7 cloves of garlic, chopped 1/2 cup parsley 1 rib celery, chopped 1/2 cup ketchup 1 bell pepper, seeded and chopped 1 tablespoon Worcestershire sauce 2 tablespoons tabasco sauce 2 bay leaves 1 teaspoon thyme salt and pepper Red Beans And Rice IIB RiceC 41 lb red beans 1 1/2 lb smoked sausage, sliced 1/2 lb smoked ham shanks 1 large onion chopped 1 green pepper, seeded and chopped 1 celery stalk, chopped 1 garlic clove, finely chopped 1 t dried thyme, crumbled 1 t ground pepper 1/2 t ground sage 1 bay leaf Pinch of ground red pepper Salt Freshly Cooked Rice 41 pound red kidney beans 1 meaty ham bone 2 large onions, chopped 1 bell pepper, chopped 2 ribs celery, chopped 2 cloves garlic, finely chopped Salt and pepper to taste ( use Tony's if possible ) pinch of sugar 1 bay leaf ( optional ) 2 pounds Owen's spicy sausage links 1/4 cup parsley, chopped Cooked rice bay leaves 1 teaspoon thyme salt and pepper 1 pound smoked sausage cut into 1 inch pieces 1 pound pickled pork, rinsed and cut into cubes Cooked Rice Method: Drain the beans. Put them in a large heavy pot and add 3 quarts of fresh water. Cover and simmer for one hour or until the beans are tender. Watch that the water does not boil down too far. The beans must be covered with water at all times. Add the rest of the ingredients, except for the rice. Add more water to cover if needed. Simmer for 1 to 1 1/2 hours or until the liquid has thickened. Serve over rice. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ Red Beans and Rice IIIB RiceC Recipe: Red Beans And Rice II Ingredients: 1 lb red beans 1 1/2 lb smoked sausage, sliced 1/2 lb smoked ham shanks 1 large onion chopped 1 green pepper, seeded and chopped 1 celery stalk, chopped 1 garlic clove, finely chopped 1 t dried thyme, crumbled 1 t ground pepper 1/2 t ground sage 1 bay leaf Pinch of ground red pepper Salt Freshly Cooked Rice Method: Place beans in Dutch oven and cover generously with water. Let soak for 30 minutes. Add all remaining ingredients to beans exce pt salt and rice. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until beans are tender, adding more water if necessary, about 2 1/2 hours. Add salt to taste. Remove ham bones. Remove about 3 Tablespoons of beans from mixture and mash to a paste. Return bean paste to mixture and stir. Simmer 15 more minutes and then serve hot over the rice. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was Red Beans and Rice IVB RiceC 2 cans Red Beans ( black-eyed peas also work ) 1/2 pound smoked sausage ( the smokier the better ) 1 medium to large onion, chopped 1/2 bell pepper, chopped ( too much will make it bitter ) 2 green onions ( if you have them ) 1 rib of celery, chopped ( if you have it ) er, sugar, and bay leaf. While beans are cooking, boil sausage in skillet. Drain, fry until crisp, and set aside. Cook beans until fork tender ( 1 - 2 Hrs ); then add fried sausage. JUST before serving, remove bay leaf and add parsely. Serves 8 ( small servings ) and freezes well. Serve with corn bread and mustard greens to complete the mood. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer CuisineCe from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Red Chile PureeB SaucesC 6DpAbout 9 (3 oz) dried New Mexico or California chiles 2 cups water 1 small onion, cut into chunks 2 cloves garlic Arrange chiles on a large baking sheet and cook in a 300 oven until chiles smell toasted (about 4 minutes). Let cool slightly. Discard stems and seeds. In a 3 to 4 quart pan, combine chiles, water, onion and garlic; cover and bring to a boil over high heat. Reduce heat, cover and simmer until chiles are very soft (about 30 minutes). Remove from heat and let cool slightly. In a blender or food processor, whirl chile mixture until smooth. Rub puree through a fine strainer and discard B residue. Makes about 2 cups. Mexican`qAbout 9 (3 oz) dried New Mexico or California chiles 2 cups water 1 small onion, cut into chunks 2 cloves garlic 1228c inaka@tdl.comd 30 mins.e 30 mins.f Red Roasted OnionsB VegetablesC Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ too fast and focus on the vegetables ). Pour in the beans and water, and add about another can of water ( cover all the contents and leave burner at frying setting ). Add the garlic, a few shakes of tabasco, a little ( about 2 tablespoons ) beer, a pinch of thym e, and about 1/4 cup parsley. While the mixture comes to a boil, start the rice on another burner. Keep the Red beans at a raging simmer, and stir often. When the rice is done, the beans should be about done. Cook the beans down to the desired consistancy, and squash a few beans on the bottom for a more paste like texture. Serve beans over rice with a little more pepper sprinkled on top. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine fro Red Roasted OnionsB VegetablesC Recipe: Red Chile Puree Ingredients: About 9 (3 oz) dried New Mexico or California chiles 2 cups water 1 small onion, cut into chunks 2 cloves garlic Method: Arrange chiles on a large baking sheet and cook in a 300 oven until chiles smell toasted (about 4 minutes). Let cool slightly. Discard stems and seeds. In a 3 to 4 quart pan, combine chiles, water, onion and garlic; cover and bring to a boil over high heat. Reduce heat, cover and simmer until chiles are very soft (about 30 mi nutes). Remove from heat and let cool slightly. In a blender or food processor, whirl chile mixture until smooth. Rub puree through a fine strainer and discard residue. Makes about 2 cups. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ w.tdl.com/~inaka/inakasoft/ Red Thai Curry PasteB SaucesC 14 Dried red chiles, seeds removed, soaked in water 2 ts Galangal, chopped 1 Lemon grass stalk, bottom 6 inches only, sliced 1 ts Shredded lime zest Recipe: Red Roasted Onions Ingredients: 5 lg. red bermuda onion 1 1/2 tsp. olive oil 1/2 c. balsamic vinegar 1 tsp. salt--kosher Method: Preheat oven to 450 degrees. Slice top off onions and peel, leaving root ends intact. Cut each onion into 8 wedges being sure root is included in each wedge. P NOTES : Variation: sprinkle with 1/2 cup rasberry vinegar, let marinate for 20 minutes. brush with salad oil and broil 10 minutes per side till lighly browned. Additional Notes (if any): cipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Refrigerator Potato RollsB Breads & MuffinsC 1 medium potato 1 tbls active dry yeast 1 tsp granulated sugar 1/4 cup butter or margarine 2 tbls shortening (melted) 1/4 cup honey 1 large egg 1 1/2 tsp salt 4-4 1/2 cups bread flour (I use Gold Medal brand) Recipe: Red Thai Curry Paste Ingredients: 14 Dried red chiles, seeds removed, soaked in water 2 ts Galangal, chopped 1 Lemon grass stalk, bottom 6 inches only, sliced 1 ts Shredded lime zest 10 Coriander roots, chopped 4 Garlic cloves, chopped 1 Shallot, chopped 1 ts Shrimp paste 10 Black peppercorns 2 tb Oil Method: Pound or process all of the ingredients in a mortar, blender, or processor to a smooth even paste. If necessary, add a little more oil when processing. You may substitut e 16 coriander stems for coriander roots. Additional Notes (if any): Recipe From: Ruth Law ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ om/~inaka/inakasoft/ Recipe: Refrigerator Potato Rolls Ingredients: 1 medium potato 1 tbls active dry yeast 1 tsp granulated sugar 1/4 cup butter or margarine 2 tbls shortening (melted) 1/4 cup honey 1 large egg 1 1/2 tsp salt 4-4 1/2 cups bread flour (I use Gold Medal brand) Method: Cook potato in boiling water to cover until tender. Drain and reserve 1/2 cup of the liquid. Cool to between 105- to 115-degrees. Stir in the yeast and sugar. Let stand 5 minutes. Mash the potato to make 1/2 cup (after m ashing) and put in mixing bowl. Add the butter, melted shortening, honey, egg, salt, yeast mixture and 1-1/4 cups of the flour. Beat at medium speed for 2 minutes. Gradually stir in flour until dough is no longer sticky and feels silky smooth. I add about 3 cups of flour initially and add "sprinkles" of flour, kneading in between, until the dough is soft and silky feeling and no longer sticky. Humidity plays a BIG part in breadmaking; on humid days you'll need more flour because the fl our will have picked up moisture from the air...on dry days you'll need less flour. Trust your fingers, they'll tell you when the dough is "RIGHT". It'll take you about 6-8 minutes. in 2 greased 8-inch round pans (DO NOT use larger pans or the ones in the middle won't get good and done). Cover and refrigerate up to 4 days. Cover and let rise in a warm place 1-1/2 hours or until doubled. Bake in a preheated 375-degree oven for 15-20 minutes, or until golden brown. Additional Notes (if D any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ silky smooth. I add about 3 cups of flour initially and add "sprinkles" of flour, kneading in between, until the dough is soft and silky feeling and no longer sticky. Humidity plays a BIG part in breadmaking; on humid days you'll need more flour because the fl Restaurant Style Onion RingsB VegetablesC 2 large onions, halved, thinly sliced 1 cup buttermilk 2 cups all purpose flour 1 tablespoon salt 2 teaspoons paprika 1/4 teaspoon cayenne pepper Vegetable oil (for frying) Separate onions into strips. Mix with buttermilk in large bowl. Cover with plastic and refrigerate 1 hour. (Can be prepared 1 day ahead. Keep refrigerated.) Stir flour, salt, paprika and cayenne pepper in another large bowl. Drain onions. Add to flour mixture and toss to coat. Pour oil into heavy saucepan to depth of 3 inches. Heat to 350 Working in small batches, shake excess flour off onions and cook in hot oil until golden brown and crispy, about 2 minutes per batch. Using slotted spoo he dough is, put some flour or oat flakes to it, so that you get a not to solid dough. Put oil into a pan and when it is really hot, take with a (soap) spoon abit from the dough and put it into the pan and push it to a flat cake. They have to be "golden" from both sides (you have to turm them after awhile) - the border of that pancake has to be real crisp. Eat them hot to (or on) a slice of bread (Schwarzbrot (that is dark bread)) with butter and put Ruebenkraut (sugar-root syrup) or Apfe lkraut (apple syrup) on it. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ Reuben DipB AppetizersC 1 3-ounce package cream cheese 1/4 cup sour cream 4 ounces sliced corned beef (finely chopped) 1/2 cup grated Swiss cheese 1/4 cup chopped and drained sauerkraut 2 to 3 tablespoons milk Rye crackers for dipping Heat cream cheese, sour cream, corned beef, Swiss cheese and sauerkraut in small sauce pan over low heat until hot, thin with milk if necessary. Serve with rye crackers. American Recipe: Restaurant Style Onion Rings Ingredients: 2 large onions, halved, thinly sliced 1 cup buttermilk 2 cups all purpose flour 1 tablespoon salt 2 teaspoons paprika 1/4 teaspoon cayenne pepper Vegetable oil (for frying) Method: Separate onions into strips. Mix with buttermilk in large bowl. Cover with plastic and refrigerate 1 hour. (Can be prepared 1 day ahead. Keep refrigerated.) Stir flour, salt, paprika and cayenne pepper in another large bowl. Drain onions. Add to flour mixtu re and toss to coat. Pour oil into heavy saucepan to depth of 3 inches. Heat to 350 Working in small batches, shake excess flour off onions and cook in hot oil until golden brown and crispy, about 2 minutes per batch. Using slotted spoon, transfer onions to paper towels and drain. Transfer onions to platter. Season with salt and serve immediately. Additional Notes (if any): Recipe From: Bon App November 1995 Kevin Fisher: St. Paul, Minnesota ----------------------------------------- Rhubarb Strawberry CobblerB DessertsC Filling:2 cups sugar 5 Tbs cornstarch 4 cups sliced rhubarb 4 cups fresh strawberries 1/4 cup butterPastry: 2/3 cup shortening 2 cups flour 2 Tbs sugarpinch of salt 4 - 5 Tbs ice water 3 Tbs buttermelted 2 Tbs sugar Recipe: Reuben Sandwich Ingredients: Method: Allow 2 large slices of really good pumpernickel or black Russian rye, well buttered, for each sandwich. On one slice place a slice of Switzerland Emmenthal cheese, a generous slice of baked or boiled ham, a layer of really excellent cole slaw, a generous helping of cold white meat of turkey, and Russian dressing. Top with the second slice and serve with additional cole slaw and Russian dressing if you wish. Drink beer with this. AdditionaB l Notes (if any): Recipe From: James Beard ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Rice And Bean CasseroleB RiceC ACJ//www.tdl.com/~inaka/inakasoft/ ------------------------------------------ starch 4 cups sliced rhubarb 4 cups fresh strawberries 1/4 cup butterPastry: 2/3 cup shortening 2 cups flour 2 Tbs sugarpinch of salt 4 - 5 Tbs ice water 3 Tbs buttermelted 2 Tbs sugar Method: Preheat oven to 400F Filling: In a bowl blend sugar and cornstarch. Toss with rhubarb and strawberries then add cornstarch. Set aside. Pastry: in a large mixing bowl cut shortening into flour until mix is consistenc y of cornmeal. Add sugar and salt. Gradually add ice water and mix until dough holds its shape. Roll out on a floured board and cut into 51x13 strips and 7 1x9 strips.Assembly: in a buttered 9x13 inch pan pour filling. Crisscross doughstrips over filling and sprinkle with sugar. Bake 30 minutes or until crust is brown. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl Rice and Chick Pea SaladB SaladsC 1 large or 2 medium potatoes, diced 1/2 cucumber, diced 1 tomato, diced 1 medium onion, diced 1 fresh jalapeno pepper, minced 1/4 inch ginger root, peeled and minced juice of 1 lime 1 can chick peas (garbanzo beans), drained 1 tsp curry powder Recipe: Rice And Bean Casserole Ingredients: 3 cups cooked pink beans 2 1/2 cups cooked brown rice 6 oz tomato paste 1 cup lowfat cottage cheese 1/4 cup chopped onion 1 cup milk 1/4 cup wheat germ 1 Tbsp chopped parsley 2 cloves garlic 1 tsp tamari soy sauce 1/4 tsp ground nutmeg 1/4 tsp basil 1/4 cup sesame seeds (or use less or more, to taste) Method: (1) Mix the beans, rice, tomato paste. (2) Blend the garlic, onion, milk, and soy sauce.(3) Combine everything but sesame seeds into a baking dish.(4) Shake the sesame seeds on top. (5) Bake at 350 deg. F for 40 min. NOTES Optional additions: 1 egg, 1/4 tsp rosemary, 1 tsp molasses, grated parmesan cheese on top, mace (to taste). Substitutions: (I have not tried all combinations!) beans: pinto or almost any kindrice: barley for some or all cottage cheese: plain yoghurt or tofuwheat germ: grape nuts, bulgur wheat, oatmeal, etc. milk: anything from water to whole milk nutmeg: cinnamon egg: tapioca f 7lour and starch paste molasses: blackstrap molasses or honey Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ sesame seeds (or use less or more, to taste) Method: (1) Mix the beans, rice, tomato paste. (2) Blend the garlic, onion, milk, and soy sauce.(3) Combine everything but sesame seeds into a baking dish.(4) Shake the sesame seeds on top. (5) Bake at 350 deg. F for 40 min. NOTES Optional additions: 1 egg, 1/4 tsp rosemary, 1 tsp molasses, grated parmesan cheese on top, mace (to taste). Substitutions: (I have not tried all combinations!) beans: pinto or almost any kindrice: barley for some or all cottage cheese: plain yoghurt or tofuwheat germ: grape nuts, bulgur wheat, oatmeal, etc. milk: anything from water to whole milk nutmeg: cinnamon egg: tapioca f Rice And TomatoesB RiceC Recipe: Rice and Chick Pea Salad Ingredients: 1 large or 2 medium potatoes, diced 1/2 cucumber, diced 1 tomato, diced 1 medium onion, diced 1 fresh jalapeno pepper, minced 1/4 inch ginger root, peeled and minced juice of 1 lime 1 can chick peas (garbanzo beans), drained 1 tsp curry powder 1/2 cup plain yogurt 4 cups cooked rice salt and pepper to taste Method: Boil potatoes until done, about 10 minutes. Meanwhile, combine cucumber, tomato, onion, lime juice, jalapeno, and ginger, toge ther with a pinch of salt. (For a less spicy dish, core and seed jalapeno, or leave it out altogether.) Drain potatoes and cool under running water. Combine all ingredients. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ yA Rice DishB RiceC FMeat: I have used chicken breast, pork, turkey breast, lean beef & venison. You may use one or any combination of the above. Seasonings: Onion and garlic, salt and pepper, tobassco sause, stir fry seasoning. I have not mastered the subtle art of mixing oriental seasonings so I use the Sun Bird stir fry seasoning. m the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. The rice may be made 1 day in advance and kept covered and chilled. Reheat the rice in a steamer over boiling water. In a saucepan cook the onion in the oil over moderately low heat, stirring occasionally, until it is softened, add the tomatoes with the reserved juice, and cook the mixture, stirring occasionally, for 3 minutes. In a bowl combine well the rice, the tomato mixture, and salt a (nd pepper to taste. Additional Notes (if any): Recipe From: Gourmet February 1990 Dinner Florida Style ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ Rich Corn CakeB Breads & MuffinsC Recipe: Rice Dish Ingredients: Meat: I have used chicken breast, pork, turkey breast, lean beef & venison. You may use one or any combination of the above. Seasonings: Onion and garlic, salt and pepper, tobassco sause, stir fry seasoning. I have not mastered the subtle art of mixing oriental seasonings so I use the Sun Bird stir fry seasoning. Vegies: Cellery, Brocalli, Carrots, Corn... any other you can think of.Others: Oil, I like olive oil, I use vegetable oil, ( I'm p oor ) Broth, Chicken or Vegetable Rice, Any combination that will cook well together, (read at same rate). Method: I start with my favorite old deep side skillet. I put about 2-3 tablespoons of oil in the bottom and turn it on medium heat. Dice up about 1/4 cup of onions, dice them fine, (green or boiler), and toss them in. Smash two garlic cloves or add about 1/2 teaspoon of minced garlic, a bit less of garlic powder. (I put a mound about 1/4 inch deep and about 1 inch in diame ter in my palm and add it.) Add about 1/4 teaspoon of salt and pepper to smell. Stir occasionally and cook till the onions are golden brown. Cut up the meat into chunks. I like to chew mine so they are about 1 to 1 1/2 inches square. My wife cuts them smaller. If the meat is pre-cooked (yes left overs), it will only need to warm up and aquire the flavor of the spices about 3 to 5 minutes. Otherwise cook till done. I use pork venison and chicken for a wonderful flavor. Add the me at to the skillet if you haven't done so. Stir occasionally and start dicing the vegies. Cut the chunks as you like them. I like whole florets of Broccoli and my carrots small. Corn is easy if it is kernaled. I use the entire Cellery stalk cut into 1/2 inch lengths. As you cut them up, add them. Stir and see how it looks. You may have to turn up the heat a bit here. When the vegies are steamed they will change colors, get a bit darker a bit softer but still crunchy. Cover th e skillet and give it about 5 to 10 minutes to simmer. Stir occasionally, you know, don't let it stick or burn. I gave no amounts in the above because it should be to your liking. Thinking back there is usually about 1 to 1 1/2 cups of each of the veggies, and about 1/2 pounds of each of the meats. I use alot of left overs and sometimes there is not much of one, and alot of another. I try and balance the smell and look of it. My skillet is one of those semi "wok" ones, rou nded, about 12" across and 6" deep. It is usually about 1/2 to 2/3 full now. Now I add 2 to 3- 14oz cans of broth or about 2 to 3 pints if you made your own. The mix should just be covered. If I remember I reserve 1/2 can of broth to blend the stir fry seasoning in. If not I use water. Bring it to a boil and add an equal amount of instant rice. I use the cans to measure a 1 to 1 volume. If I'm working from scratch, I pour the boiling liquid off into the "not instant" rice an d begin cooking it slowly. I put the vegie mix back and mix them together when the rice is done. After 5 minutes fluff the instant rice brand and eat it. If I'm into cagen, I add about 4 to 6 teaspoons of tobassco sause to the mix prior to adding the rice. That's it! I have reread it and it sounds chaotic. It is chaotic. On the avrage day, after work, I can put it on the table in about 30 minutes. My teenagers leave no scraps from one of these and never question the in ]grediants. ( At least not more than once. ) If you're a Vegan, leave out the meat, it's still good. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ s or add about 1/2 teaspoon of minced garlic, a bit less of garlic powder. (I put a mound about 1/4 inch deep and about 1 inch in diame Ricotta Pepper BreadB Breads & MuffinsC Recipe: Rich Corn Cake Ingredients: 1 cup yellow cornmeal 1 cup flour 1/4 cup sugar 1 teaspoon baking soda 2 teaspoons cream of tartar 1/2 teaspoon salt 1 cup sour cream 1/4 cup milk 2 eggs, well beaten 4 tablespoons unsalted butter, melted Method: Preheat oven to 425. Butter an 8" square pan or 12 muffin tins. Combine the cornmeal, flour, sugar, baking soda, cream of tartar, and salt. Quickly add the sour cream, milk, eggs, and butter. Stir just to mix. Spoon into pan or tins an 8d bake for 20-25 minutes. 160 cal. ea. for 12 muffins Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ware: http://www.tdl.com/~inaka/inakasoft/ Roast Chicken StewB StewsC 3 T Butter 2 T Chopped onions 2 T Plain flour 500 ml Beef stock 50 ml Dry port or red wine 2 Thick lemon slices with peel 2 Bay leaves Salt and fresh-ground pepper Dash or two of wine vinegar 1 1/4 lb Roast chicken (just the meat, cut into bite-sized pieces lt into the yeast mixture with a whisk; then whisk in the pepper and chives. Stir in enough of the flour to make a soft dough. Knead on a floured surface 5-10 minutes. Place the dough in a greased large bowl and turn to coat. Cover the bowl with a damp towel and let rise in a warm spot until doubled in bulk, 1 to 1 1/2 hours. Punch the dough down and let it rise again for about 1 hour. Grease a cookie sheet. Punch the dough down, shape it into an oval loaf, cover and let rise for 45 X minutes. Preheat oven to 350. Bake about 45-50 minutes, occasionally spraying top with water. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Recipe: Roast Chicken Stew Ingredients: 3 T Butter 2 T Chopped onions 2 T Plain flour 500 ml Beef stock 50 ml Dry port or red wine 2 Thick lemon slices with peel 2 Bay leaves Salt and fresh-ground pepper Dash or two of wine vinegar 1 1/4 lb Roast chicken (just the meat, cut into bite-sized pieces Method: This recipe is perfect for those of us who get home dead tired,desperately tired but with no desire to actually *cook* anything. The gravy can be cooked ahead of time and refr igerated or frozen: or made on the spot, if you feel energetic. The chicken you can roast yourself (again, if you feel like it) or pick up from the nearest place which roasts chickens and wraps them up for passersby (often using the kind of oven-with-rotating-spits which Peter refers to as "the chicken-torturing device"). Serve with mashed potatoes or noodles: or, if you have energy enough, dumplings. Melt the butter in a heavy-bottomed non-reactive saucepan: add the chopped onions an Roast duck saladB SaladsC 6DrRoasted duck breasts, cutp up match stick Roasted walnuts mixed lettuces julienned: ha kawa, celeri, red pepper FJBlend dressing adding oil a little at a time. Pour over other ingredients. AwDressing: 1/2 Cup rice vinegar honey chinese hot mustard japanese horseradish a few roasted walnuts 1/2 cup walnut oil. d cook until translucent. Add the flour, and cook until the *roux* is golden brown. Pour in the beef stock and port. Add lemon slices, bay leaves, salt and pepper. Allow the sauce to cook for about 20 minutes, stirring occasionally, then pour through a fine strainer, test for seasoning, and add vinegar and salt or pepper to taste. Add the chicken pieces and heat over a low flame. Re: the gravy: There's never enough of it. If I were you, I'd double the recipe. You can always freez e what you don't use. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ r refers to as "the chicken-torturing device"). Serve with mashed potatoes or noodles: or, if you have energy enough, dumplings. Melt the butter in a heavy-bottomed non-reactive saucepan: add the chopped onions an Recipe: Roast Pork Grand-Mere Ingredients: 20 pitted prunes 1/4 cup Calvados 3 1/2-pound boneless pork roast, trimmed of excess fat 2 garlic cloves, quartered lengthwise 1 teaspoon salt 1/2 teaspoon freshly ground pepper 2 tablespoons butter 1/2 teaspoon fresh thyme 3 medium carrots, sliced 2 small onions, sliced 8 shallots 3 cups chicken stock Method: In a small bowl, soak the prunes in Calvados. Make 4 incisions on each side of the roast and insert the garlic. Season with the salt and pepper. In a large flameproof casserole, melt the butter over moderately high heat. Add the pork and saute, turning, until browned all over, about 5 minutes. Sprinkle with the thyme, reduce the heat to moderately low, cover and cook, turning once, for 25 minutes. Add the carrots, onions and shallots and cook until the vegetables are tender, about 25 minutes. Add the prunes and Calvados and cook 5 minutes longer. Remove the roast to a carving board. Using a slotted spoon, transfer the vegetables and prunes to a bowl; cover and keep warm. Add the stock to the casserole and boil over moderately high heat, scraping up the browned bits from the bottom, until the sauce thickens slightly, about 10 minutes. Carve the roast and arrange on a serving platter with the vegetables and prunes. Pour some of the sauce over the meat and pass the remainder separately. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe waD s created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ over, about 5 minutes. Sprinkle with the thyme, reduce the heat to moderately low, cover and cook, turning once, for 25 minutes. Add the carrots, onions and shallots and cook until the vegetables are tender, about 25 minutes. Add the prunes and Calvados and cook 5 minutes longer. Remove the roast to a carving board. Using a slotted spoon, transfer Roasted Chicken With RosemaryB PoultryC arts. I use this sauce to adorn any cooked meats - steak, lamb, pork -chicken or turkey, or to dress a piece of grilled fish. 1/4 cup Dijon mustard 6 tabs boiling water 3/4 cup olive oil freshly ground pepper to taste 2 teasps lemon juice 14 ounce can artichoke hearts, drained and coarsely chopped Method: 1. Preheat the oven to 350F degrees. 2. Place the pork loin in a shallow roasting pan. Rub the roast with1/2 cup white wine. With the tip of a sharp knife,, cut slits in the roast a nd insert the garlic slivers in the slits. Work the seasonings into the meat. 3. Set the loin in the oven. Roast for 2 hours and 15 minutes or 45 minutes per pound. Baste the pork every 20 to 30 minutes with the pan juices. After 1 hour of roasting time, make a loose foil tent and cover the meat for the remainder of the cooking time. It may be necessary to add an additional 1/2 to 1 cup of wine at this time, if the pan juices have dried up. 4. When the roast is done, transfer the loin to a platter, and let sit for10 minutes. Carve into 3/4-inch thick slices, pour the pan juices over all, and serve with the artichoke-mustard sauce covering the slices. Pass the extra sauce alongside in a gravy boat. Artichoke-Mustard Sauce 1. Place the mustard in a bowl. Gradually add the water, beating constantly, until all the water has been incorporated. 2. In a slow, steady stream, add the oil, whisking constantly until all the oil has been added and the sauce is creamy. 3. Stir in the pepper and lemon juice, mixing well. 4. Add the chopped artichoke hearts and stir to blend. Serve the sauce as is, or refrigerate for later use. If you choose to prepare the sauce in advance (may be done up to 8 hours ahead), bring the sauce to room temperature before serving.Approximately 2 cups sauce Additional Notes (if any): Recipe From: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3) ------------------------------------------ This recipe was created using Comput AFoer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ d fish. 1/4 cup Dijon mustard 6 tabs boiling water 3/4 cup olive oil freshly ground pepper to taste 2 teasps lemon juice 14 ounce can artichoke hearts, drained and coarsely chopped Method: 1. Preheat the oven to 350F degrees. 2. Place the pork loin in a shallow roasting pan. Rub the roast with1/2 cup white wine. With the tip of a sharp knife,, cut slits in the roast a nd insert the garlic slivers in the slits. Work the seasonings into the meat. 3. Set the loin in the oven. Roast for 2 hours and 15 minutes or 45 minutes per pound. Baste the pork every 20 to 30 minutes with the pan juices. After 1 hour of roasting time, make a loose foil tent and cover the meat for the remainder of the cooking time. It may be necessary to add an additional 1/2 to 1 cup of wine at this time, if the pan juices have dried up. 4. When the roast is done, transfer the loin A!Roasted Fish In Olive Oil & HerbsB FishC &1 (2 1/2-3 lb.) whole fish, such as red snapper or striped bass,cleaned with head and tail 1/3 cup olive oil 2 tablespoons lemon juice 2 garlic cloves, finely minced 1 1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried 1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried l, and season it with salt and pepper. Roast the chicken on the rack of a roastin g pan, brushing it with the pan juices, for 20 to 25 minutes, or until golden brown. Lower the oven temperature to 375 degrees and roast the chicken, basting it frequently with the pan juices, for 30 to 35 minutes more, or until the juices run clear. Let the chicken rest, loosely covered foil, for 10 minutes. Remove the trussing strings. Garnish with the rosemary sprigs. Serve the chicken with the pan juices.C Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ Recipe: Roasted Fish In Olive Oil & Herbs Ingredients: 1 (2 1/2-3 lb.) whole fish, such as red snapper or striped bass,cleaned with head and tail 1/3 cup olive oil 2 tablespoons lemon juice 2 garlic cloves, finely minced 1 1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried 1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried salt and pepper lemon slices and fresh herbs for garnish Method: Arrange the fish in an oiled shallow baking pan. In a small bowl, combine t he olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper, and pour the mixture over the fish, coating the insides as well. Chill the fish, covered loosely with plastic wrap, for 2 to 4 hours. Preheat the oven to 450 degrees. Bake the fish for 20 to 25 minutes, or until it flake easily when tested with a fork. Garnish with the lemon slices and fresh herbs. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created Roasted Garlic Mashed PotatoesB PotatoesC +2 heads roasted garlic (recipe follows) 3 lbs baking potatoes, peeled and cut into equal size chunks About 5 TBS whipping cream (try low fat milk) Optional: about 3 TBS butter (or olive oil) Salt and white pepper to taste Optional garnish: sauteed wild mushrooms ( or portobello) cut in strips) Recipe: Roasted Garlic Canapes Ingredients: 2 heads garlic 2 T. olive oil 2 (8 oz.) packages cream cheese, softened 1/2 cup butter or margarine, softened 3/4 tsp. salt assorted fresh veggies & toasted breads Method: Cut off tops of garlic heads, leaving tight outer covering intact. Place garlic heads, cut side up, on sheet of aluminum foil or in a garlic roaster. Drizzle with olive oil, wrap in foil or cover with lid. Bake at 350F for 1 hour or until golden. Cool. Squeeze out pulp f rom each clove. Position knife blade in food processor bowl, add garlic pulp. Process until smooth, stopping once to scrape down sides. Add cream chreese, and pulse 2 or 3 times, stopping once to scrape down sides. Refrigerate in an airtight container up to 5 days. Pipe onto vegetables and breads. Yield: 2 2/3 cups. Debbie's Notes: I cut all ingredients by half and it worked out great. ALso, I made the whole thing in the food processor "blend" funtion (not with the knife). Finally, th is spread pipes beautifully. Additional Notes (if any): Recipe From: Southern Living ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ . Place garlic heads, cut side up, on sheet of aluminum foil or in a garlic roaster. Drizzle with olive oil, wrap in foil or cover with lid. Bake at 350F for 1 hour or until golden. Cool. Squeeze out pulp f rom each clove. Position knife blade in food processor bowl, add garlic pulp. Process until smooth, stopping once to scrape down sides. Add cream chreese, and pulse 2 or 3 times, stopping once to scrape down sides. Refrigerate in an airtight container up to 5 days. Pipe onto vegetables and breads. Yield: 2 2/3 cups. Debbie's Notes: I cut all ingredients by half and it worked out great. ALso, I made the whole thing in the food processor "blend" funtion (not with the knife). Finally, th Roasted-Garlic Potatoes PotatoesC ------------------------ otatoes Ingredients: 2 heads roasted garlic (recipe follows) 3 lbs baking potatoes, peeled and cut into equal size chunks About 5 TBS whipping cream (try low fat milk) Optional: about 3 TBS butter (or olive oil) Salt and white pepper to taste Optional garnish: sauteed wild mushrooms ( or portobello) cut in strips) Method: When roasted garlic is cool enough to handle, pinch cloves from papery covering. Puree in a miniprocessor or mince with a small, sharp knife. Set aside. Place potatoes in large pot, cover with water and bring to boil. Reduce heat and simmer, partially covered, about 20-25 minutes until fork tender. Drain immediately, return to pan and heat on medium-low about 1 minute, shaking pan, to absorb moisture. Potatoes can be mashed in a ricer, food mill or electric mixer. I prefer using a ricer as there is no danger of overbeating and getting starchy, sticky potatoes. With a ricer, push cooked potatoes through and mix with Recipe: Grilled Tortilla & Onion Cake Ingredients: twelve 7- to 8-inch flour tortillas 1 1/2 pounds red onions, chopped fine (about 3 cups) 2 tablespoons olive oil 3/4 cup minced fresh parsley leaves 1/3 cup freshly grated Parmesan cheese 3/4 cup mayonnaise 1 tablespoon balsamic vinegar about 3 dozen wooden picks Method: Prepare grill. On a rack set about 5 inches over glowing coals toast tortillas lightly a few at a time, turning them once, until they begin to puff on each side but a re still soft. Alternatively, tortillas may be toasted on a stove-top griddle over moderately high heat. In a large non-stick skillet cook onions in oil over moderately low heat, stirring occasionally, until soft, about 15 minutes. Transfer onions to a bowl and cool. Stir in parsley, Parmesan, 1/2 cup mayonnaise, and salt and pepper to taste. Spread onion mixture on 11 tortillas, stacking them, and top the stack with remaining tortilla. Wrap cake well in plastic wrap and chill at least 1 h Rockefeller Sauce SaucesC Recipe: Roasted-Garlic Potatoes Ingredients: 1 head of garlic 1/3 cup of olive oil 6 medium potatoes (or 2 lbs) 1/3 to 1/2 cup milk 1/4 cup butter or margarine 1/4 cup grated parmesan cheese salt and pepper to taste garlic chives (the small "onions" or sprouts that grow off the heads of garlic) for garnish Equipment: large pot to boil potatoes milk and water for boiling small circular baking dish lightly greased baking sheet aluminum foil ricer pastry bag and preferred tube end ethod: 1. Peel the papery skin from one head garlic. Place head on a piece of tin foil, drizzle with olive oil, seal in the foil and bake at 350 until your entire house smells like garlic and the bulb is soft to the touch, about 1 to 1-1/2 hours. (Keep the oven going to brown the potatoes later.) 2. In the meantime, boil peeled, quartered potatoes in a generously salted mixture of 1 part milk, 3 parts water until mashable (simmering approx 20-30 minutes). Drain. 3. Into a large bowl, put the potatoes through a ricer and squeeze the contents of each baked garlic clove into the potatoes (the garlic will have been reduced to a paste in the roasting process. 4. In a small bowl, mix together milk, parmesan cheese, and melted butter. Using a hand potato-masher, gradually add liquid mixture to the potato-garlic mixture, continually beating, until thoroughly mixed together. Add salt and pepper to taste. (Add more milk if preferred texture is not reached with indicated amount.) (Note: it is not recommended that an electric beater be used to mash the potatoes. Overbeating can cause the sugars in the potatoes to break down and make the consistency of the end product much like glue.) 5. Place the potato mixture in a pastry bag with your choice of tube ends and carefully pipe the mixture into either four large or eight small icecream-cone shaped mounds on a lightly greased baking sheet. Bake to lightly brown, approx 10-15 minutes. 6. Poke a couple of w ]armed garlic chives (microwaving for approx 1 minute will do) into each potato mound before serving. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ and water for boiling small circular baking dish lightly greased baking sheet aluminum foil ricer pastry bag and preferred tube end ethod: 1. Peel the papery skin from one head garlic. Place head on a piece of tin foil, drizzle with olive oil, seal in the foil and bake at 350 until your entire house smells like garlic and the bulb is soft to the touch, about 1 to 1-1/2 hours. (Keep the oven going to brown the potatoes later.) 2. In the meantime, boil peeled, quartered potatoes in a generously salted mixture of 1 part milk, 3 parts water until mashable (simmering approx 20-30 minutes). Drain. 3. Into a large bowl, Rocket PestoB SaucesC ManyD 1 lemon 1 garlic clove 2 large handfuls of rocket 3oz (75g) walnuts 3oz (75g) blanched almonds 6oz (150g) freshly grated Pecorino cheese 1tsp (5ml) balsamic vinegar salt and pepper 7floz (200ml) extra virgin olive oil D1. Using a potato peeler, remove zest from the lemon and put in a food processor. Peel the garlic and add to the lemon zest with the rocket, walnuts, almonds, Pecorino cheese, vinegar, salt, pepper and oil. Run the machine until the mixture is smooth. 2. Pour into a sterilised jar and use in dressings, sauces and on pasta. inue sauteeing until spinach is limp, about 3 minutes. Remove from heat. Place sauteed mixture in work bowl of food processor. Process until almost smooth. Blend in anchovy paste, catsup, red pepper sauce and pepper. Stir in Cognac. Beat in remaining 1/2 cup butter, one tablespoon at a time. Refrigerate, covered, 1 to 2 hours to allow flavors to blend. Use to top cold cooked shrimp or toss with hot cooked pasta. Yield: 1 1/2 cups Additional Notes (if any): Recipe From: inaka@tdl.com ----------------------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tware: http://www.tdl.com/~inaka/inakasoft/ Roquefort BiscuitsB AppetizersC ManyD 1 c Self-raising flour 1/2 c Butter; well-chilled 2 oz Roquefort -OR other blue-veined cheese 2 oz Cheddar cheese; shredded 1/2 c Sesame seeds Cucumber slices Cherries Rosemary Rib RoastB BeefC 1/2 cup chopped fresh rosemary (about five 1/2-ounce packages) 6 tablespoons vegetable oil 8 large garlic cloves, chopped 2 teaspoons coarse kosher salt 1 7- to 7 1/2-pound well-trimmed boneless beef rib roast, tied Fresh rosemary sprigs Grind chopped rosemary, oil, garlic and salt in processor to chunky paste. Place beef in roasting pan. Rub rosemary mixture all over. Cover; chill 1 day. Position rack in center of oven and preheat to 350 F. Uncover beef and roast until thermometer inserted straight down from top center registers 125 F for rare, about 1 hour 45 minutes. Let stand 30 minutes. Transfer roast to platter. Scrape pan dripping into cup; spoon off fat. Garnish with rosemary sprigs. seeds in a dry skillet, stir over medium heat until golden. Remove from heat; cool. Preheat oven to 400F (200 C). Grease 2 baking sheets. Shape chilled dough into 36 equal balls. Toss each ball in toasted sesame seeds, pressing balls flat to coat well with seeds. Arrange balls on greased baking sheets and press lightly with a fork. Bake 10 minutes or until golden around edges. Cool on racks and store in an airtight container. To serve, arrange on a plate and garnish with cucumber and cherr ies. Makes 36. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Rosemary Roasted PorkB PorkC 2Dd3/4 pound Pork tenderloin 2 tablespoons Fresh rosemary 1 teaspoon Olive oil Salt and pepper to taste F. Uncover beef and roast until thermometer inserted straight down from top center registers 125 F for rare, about 1 hour 45 minutes. Let stand 30 minutes. Transfer roast to platter. Scrape pan dripping into cup; spoon off fat. Garnish with rosemary sprigs. Additional Notes (if any): Recipe From: Bon App April 1993 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------C ------------------------ http://www.tdl.com/~inaka/inakasoft/ Recipe: Rosemary Roasted Pork Ingredients: 3/4 pound Pork tenderloin 2 tablespoons Fresh rosemary 1 teaspoon Olive oil Salt and pepper to taste Method: Preheat oven to 400 degrees. Line a baking try with foil, spray with cooking spray and place in oven. Remove fat from pork and butterfly the meat. Cut it nearly in half lengthwise. Open the pork and lay flat like a book. Pound it flat with the palm of the hand or the bottom of a skillet. Chop rosemary if using fresh. Rub pork with oliv e oil and sprinkle rosemary on both sides. Remove baking tray from the oven and place pork on hot tray. Return to oven and roast 15 minutes. Remove and let sit 5 minutes, then carve Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ sti potatoesB PotaotesC 4D%four medium to large potatoes Butter Peel the potatoes and boil them for ten minutes (the time may vary depending on the size of the potatoes however the potatoes should remain hard. It's important not to boil them for too long.)Allow the potatoes to cool slightly then wrap in plastic wrap and refridgerate for at least one hour. Grate the potatoes (they should be quite sticky) add salt to taste then pat into a flat round and fry in butter for about 5-10 minutes on each side or until they are golden brown. Slice into wedges an is recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tle water if necessary (avoid the fumes!). Cut the beef into fine slices about 1/8 inch thick, 1 inch long and 1/2 inch wide. Heat a non-stick frying pan and add the paste. Fry for 3 minutes and then add the beef. Fry until the meat is browned all over. Add half the lemon juice, the soy sauce, sugar and water. Stir, reduce the heat and s immer for 20-30 minutes until the beef is tender. Taste and add extra lemon juice if required. Add more water if necessary during cooking. The sauce should be quite thick when the meat is cooked. Serve with rice or noodles and quick fried cabbage with eggs (below). Notes: Vary the number of chiles depending on what sort of chile you are using and how hot you like it. It is supposed to be very hot. I have also made this using left over roast beef and reducing the simmering time to 10 sti Potatoes IIB PotatoesC 4DS1 3/4 lb Potatoes (see below) 3 oz Butter, lard or bacon fat 1 1/2 T Water or milk This is a favorite dish of German-speaking Switzerland. Besides being served as a side dish with meat or fish, it is sometimes eaten on its own, for lunch or even breakfast, with milky coffee. The potatoes should be boiled in their jackets the day before. These should be waxy potatoes of the potato-salad kind. The next day, peel them and grate them on the coarsest blade of the grater. Heat a large heavy frying pan, and let the fat get hot: then put in the potatoes, sprinkle with salt, and SacherTorte from an AustrianB CakesC 90 g butter 80g powdered sugar 4 Eggs 90g semisweet chocolate 80g granulated sugar 90g flour 1/2tsp baking powder Apricot marmelade Melted semisweet chocolate for cover Beat 90 grams butter with 80 grams powdered sugar until creamy. Add 4 egg yolks (save the whites) and mix well. Melt 90 grams semisweet chocolate and add it to the mix. Beat 4 egg whites and add 80 grams of granulated sugar. Slowly add this mixture to the chocolate mixture. Last, fold 90 grams of flour & 1/2 tsp of baking powder into the mixture. Bake 60-70 minutes (perhaps less) at 170 degrees (Centigrade) Cut the baked cake once, put down a layer of apricot marmelade, and put it bacB8k together. Cover cake with melted semi-sweet chocolate Austrian coarsest blade of the grater. Heat a large heavy frying pan, and let the fat get hot: then put in the potatoes, sprinkle with salt, and fry, turning them constantly. When they have soaked up the butter or whatever, add more. Now form a "cake" by pushing the potatoes from the edges of the pan into the middle and flattening down the top. Sprinkle with the water or milk, reduce heat, and cover with a lid or inverted dish. Shake the covered pan occasionally to keep the potatoes from burning, and leave on low heat for at least 15 minutes. The potatoes must stick together, but not to the bottom of the pan. When cooked, turn the cake out onto a plate, bottom side up, and serve. (Or alternately, brown the other side as well.) . Variations: (1) Saute 2 T chopped onions in the fat before adding thte potatoes. Don't let them brown. Also note hat in this version, the potatoes will need less fat. (2) Saute 2 - 3 1/2oz. diced bacon before adding potatoes. You won't need any extra salt. c(3) Sprinkle cooked potatoes with grated cheese before serving, and heat it briefly in the oven to melt it. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ r milk, reduce heat, and cover with a lid or inverted dish. Shake the covered pan occasionally to keep the potatoes from burning, and leave on low heat for at least 15 minutes. The potatoes must stick together, but not to the bottom of the pan. When cooked, turn the cake out onto a plate, bottom side up, and serve. (Or alternately, brown the other side as well.) . Variations: (1) Saute 2 T chopped onions in the fat before adding thte potatoes. Don't let them brown. Also note hat in this version, the potatoes will need less fat. (2) Saute 2 - 3 1/2oz. diced bacon before adding potatoes. You won't need any extra salt. Sake ChickenB PoultryC 2D]2 chicken breasts 2 T. olive oil 1/4 cup sake 8 green onions 1 Garlic clove 5 large mushroomsF Brown the two chicken breasts in a pan with the olive oil. Remove. Add a little more olive oil, saute sliced green onions, and sake. Cook until the sake is reduced. Add back the chicken breasts. Then add sliced mushrooms, and chopped garlic.K Japanese`^2 chicken breasts 2 T. olive oil 1/4 cup sake 8 green onions 1 Garlic clove 5 large mushrooms 1228c inaka@tdl.comd 15 mins.e 20 mins.f Highg Highm Recipe: Sake Chicken Ingredients: 2 chicken breasts 2 T. olive oil 1/4 cup sake 8 green onions 1 Garlic clove 5 large mushrooms Method: Brown the two chicken breasts in a pan with the olive oil. Remove. Add a little more olive oil, saute sliced green onions, and sake. Cook until the sake is reduced. Add back the chicken breasts. Then add sliced mushrooms, and chopped garlic. lad of Fennel, Mushroom and Shaved ParmesanB SaladsC colate mixture. Last, fold 90 grams of flour & 1/2 tsp of baking powder into the mixture. Bake 60-70 minutes (perhaps less) at 170 degrees (Centigrade) Cut the baked cake once, put down a layer of apricot marmelade, and put it back together. Cover cake with melted semi-sweet chocolate Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ C*------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ A-Salad of Fennel, Mushroom and Shaved ParmesanB SaladsC Salmon Basel StyleB FishC Recipe: Salad of Fennel, Mushroom and Shaved Parmesan Ingredients: One large fennel bulb 4-6 Large button mushrooms A chunk of Parmigianno Reggiano cheese Extra-Virgin Olive Oil One Lemon salt & freshly ground black pepper. Method: Chop off any stalks at the head of the fennel bulb. If the bulb is at all discolored, either peel off the discolored portions, or cut off the discolorations. Slice off the root end of the bulb, then slice the bulb vertically into the thinnest slices you can make. A mandoline is a good tool for this task, but not essential to a good result. Arrange the slices on a platter without too much overlap, then drizzle with olive oil. Cut the lemon in half, and squeeze the juice of one half onto the fennel. Season with a little salt and freshly-ground black pepper. Slice the mushrooms--again, as thinly as possible--and arrange the slices on the fennel. Drizzle again with Olive Oil, the juice from the other lemon half, and season again with salt and pe pper. Be careful with the salt, though as the Parmesan will add saltiness too. Finally, use a vegetable peeler to shave pieces of Parmesan over the mushrooms. Iif you can keep everyone away from the salad, let it sit for about a half hour at room temperature. To Serve: Serve at the table as an antipasto or salad course for a formal meal, or serve as a snack with drinks before you sit down to dinner. Additional Notes (if any): Recipe From: inaka@tdl.com ----------------------------------D -------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ive oil. Cut the lemon in half, and squeeze the juice of one half onto the fennel. Season with a little salt and freshly-ground black pepper. Slice the mushrooms--again, as thinly as possible--and arrange the slices on the fennel. Drizzle again with Olive Oil, the juice from the other lemon half, and season again with salt and pe Salmon CreoleB SoupsC Recipe: Grandma's Special K Bars Ingredients: 1/2c butter or margarine 1c peanut butter 1c chocolate chips 1c butterscotch chips 3c rice krispies or special k 1pkg miniature marshallows Method: Melt first four ingredients over hot water. Add cereal and marshmellows. Press into 9x13 pan and chll. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inakB7a/inakasoft/ ------------------------------------------ still hot (memo: this is what the book says, I wait until the cake is just warm, as I like a bit more glaze to stick on the cake--a hot cake just allows all but a glaze to melt off) Lemon IcingCream sugar and butter thoroughly. Mix in lemon zest and juice; spread on warm cake. Additional Notes: Recipe From: The Siler Palate Cookbook, Julee Rosso and Sheila Lukins This recipe was created using Computer Cuisine from Inaka Sof Salmon Croquettes B FishC 8 oz Canned Salmon 1 small Onion, Chopped Fine 1 1/2 Cups Cooked Potato, Mashed Pepper 1 tsp Curry Powder 1 Whole Egg, For Glazing Simmer slowly in sauce pan 10 to 15 minutes. Turn into buttered casserole or individual dishes. Cover with remaining bread crumbs and bake in a moderate oven, 375 until crumbs are brown. Top with cheese Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ Salmon Deviled EggsB AppetizersC 8 hard boiled eggs 61/2 oz. can of salmon 5 tablespoons tartar sauce 1/4 teaspoon dill, dried 1/4 teaspoon salt 1/8 teaspoon pepper Hard boil and cool eggs. Split lengthwise, scoop out center, mash and mix with salmon, tartar sauce, dill, salt and pepper. Fill eggs back up and chill. American uice, lightly beaten egg yolk, salt and pepper. Mix thoroughly. Refrigerate until firm. Mold the salmon mixture into croquette shaped (1" x 2") ovals. Combine the whole egg with the milk. Dip the croquettes into the mixture. Dip the coated croquettes into the bread crumbs, press on firmly. Refrigerate for 1 hour. Preheat the oil in the deep fryer. Deep fry until golden brown.Drain on paper towels. Serve hot. Additional Notes (if any): Recipe From: inaka@tdl.com -------------------------C ----------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Salmon in Vodka Cream SauceB FishC 8 tablespoons butter 1 onion, thinly sliced 1 pound spinach 6 6 ounce salmon fliets salt and freshly ground pepper 3 tablespoons olive oil Preheat oven to 350F. Combine 4 tablespoons butter and onion in large Dutch oven. Cover and bake until onion is golden brown, stirring occasionally, about 45 minutes. Stir spinach into onion and bake until just wilted, about 3 minutes. Remove from oven; keep warm. Season salmon with salt and pepper. Heat oil in heavy large skillet over high heat. Add salmon in batches and cook about 3 minutes per side for medium. Transfer to platter. Tent with foil to keep warm. Pour off excess oil Salmon Marcaroni SaladB SaladsC 1small bag salad macaroni (small seashell) 1 medium stack broccoli, chopped 1 small chopped onion 1 clove garlic, chopped 1 1/2 cups salmon-canned or cooked 1 small jar artichoke hearts, chopped 1 small bag sliced almonds Boil macaroni-when almost done add chopped broccoli. Drain. Add rest of the ingredients. Garnish with parsley, paprika and almonds. Best if flavors blend in refrigerator overnight. 1 tablespoon mustard 1 cup sour cream 1 cup mayonnaise 1 teaspoon celery salt 1/2 teaspoon horseradish 1 tablespoon lemon juiceK American sn't stick to the hands - separate into 3 equal parts the filling :beat eggs; mix all other ingredients; heat in pot until cheese starts melting; allow to cool to room temperature; then mix in eggs the assembly : ------------- roll out the 3 dough balls- so that each one is a bit bigger than your baking pan (i use 8x12 in.)- the amount of dough, for that size will give you the right thickness place the first layer on the greased pan, with ends hanging over the pan rim - add half the fillin g follow on with the second dough layer -add the rest of the filling finish off with the last dough layer; fold the dough layers together pluck a few holes, making sure you go through the second layer of dough bake for 3/4 hour at around 400F enjoy, with a simple tomato and cucumber salad Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ Salmon MarinadeB Sauces MarinadeC ManyD Juice of 1 Lemon, lime, orange 2 TBSPN Soy Sauce 1/4 cup olive oil salt - just a pinch pepper - about 1/2 tspn 2 cloves garlic minced fresh ginger minced - about 4 slices chili flakes - about 1/2 tspn Combine all ingredients and marinate salmon for 1 hour - no longer or salmon will start to cook. If salmon starts to turn pink remove from marinade. Chinese fresh Woft/ Salmon Pasta SaladB SaladsC 1 can (15 1/2 oz.) Alaska salmon 8 oz. fusilli or macaroni, cooked, drained and cooled 1 pint cherry tomatoes, cut in half 2 cups sliced cucumber 1 cup mozzarella cheese, cut into thin strips 1/2 cup chopped parsley 1/4 cup grated Parmesan cheese Lemon Dressing Drain and flake salmon. Toss flaked salmon with remaining ingredients in large serving bowl. Toss with Lemon Dressing and serve. LEMON DRESSING 3/4 cup olive oil 1/4 cup lemon juice 2 cloves garlic, minced 1/2 teaspoon dill weed 1/2 teaspoon grated lemon peel Black pepper, to taste Whisk together ingredients until well combined. Salmon Scampi With WineB FishC 1 1/2 lb. salmon fillets 2 tablespoons bacon drippings 6 tablespoons butter or margarine 1 clove garlic, crushed and minced 1/2 teaspoon oregano leaves 1/2 teaspoon thyme leaves 1 teaspoon whole tarragon 2 tablespoons lemon juice 1/2 cup dry Marsala wine Recipe: Salmon Pasta Salad Ingredients: 1 can (15 1/2 oz.) Alaska salmon 8 oz. fusilli or macaroni, cooked, drained and cooled 1 pint cherry tomatoes, cut in half 2 cups sliced cucumber 1 cup mozzarella cheese, cut into thin strips 1/2 cup chopped parsley 1/4 cup grated Parmesan cheese Lemon Dressing LEMON DRESSING 3/4 cup olive oil 1/4 cup lemon juice 2 cloves garlic, minced 1/2 teaspoon dill weed 1/2 teaspoon grated lemon peel Black pepper, to taste Whisk together ingredients until wel l combined. Method: Drain and flake salmon. Toss flaked salmon with remaining ingredients in large serving bowl. Toss with Lemon Dressing and serve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Salmon Steak En PapiloteB FishC 2 tablespoons margarine 4 salmon steaks 1/4 teaspoon pepper 1 teaspoon grated fresh ginger root 1/4 cup finely chopped green onion, white part only 1 tablespoon cornstarch 1/2 cup white wine 1/2 cup evaporated milk 1/2 teaspoon lime juice dash cayenne pepper aute the salmon in the bacon drippings over medium heat, turning gently. Remove to a baking dish and keep warm. Deglaze pan with a little of the wine and scrape the residue from the pan over the fish. Meanwhile, in a small saucepan, melt the butter and add the garlic and spices. Cook, stirring over medium low heat, for 2-3 minutes to extract the flavors. Remove from heat and add the wine and lemon juice. Pour this sauce over the fish. Bake at 4000 F for 10 minutes. Serve over rice, spoonin g pan juices over all. Garnish with lemon wedges and finely chopped parsley. Variation: Substitute dry white wine for the Marsala for a lighter, less rich dish. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ and pepper. Sprinkle over each salmon portion. Fold foil over fish, folding edges together. Pleat to form a tight seal. Place on baking sheet. Bake in preheated 500o oven for 10 minutes, or until packets puff. Fish should just begin to flake when touched with a fork. Saute chopped green onion in margarine. Stir in cornstarch to make a roux. Add white wine and stir well. Add milk. Stir constantly over medium heat until thickens and boils. Add 1/4 teaspoon ginger root, lime juice and dash {of cayenne. To serve, spoon sauce into a pool on plates and carefully place salmon steak on top of sauce. Garnish with dill sprigs. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ Salmon Vegetable DipB AppetizersC 2 cups salmon, canned or leftover cooked 1 package cream cheese (8oz.), softened 1 pound sour cream (or combination sour cream and plain yogurt to total 2 cups) 1 package Knorr Vegetable Soup Mix 3 green onions, chopped Flake salmon and combine with remaining ingredients. Refrigerate several hours before serving. Serve with raw vegetables, crackers, chips, and bread. Attractive served in hollowed-out round loaf of dark bread. American Salmon With Basil Cream Sauce FishC 2 lbs. salmon fillets 1 1/2 T unsalted butter 3 shallots, peeled and minced 1 clove garlic, peeled and minced 1 1/2 cup chopped fresh basil 1/4 cup chopped fresh parsley 3/4 cup dry white wine Cut the salmon into 6 equal serving pieces, wash and pat dry on paper towels. Melt the butter in a large skillet over medium-high heat. Sear the salmon on each side for about 2 to 3 minutes, keeping the center slightly rare since the fish will continue to cook after it is taken from the pan. Remove the fish from the pan with a slotted spatula and keep warm. Reduce the heat to low and add the shollots and garlic to the pan. Saute, stirring frquently, for 5 minutes. Add the basil, parsle Salmon With Horseradish CreamB FishC 1/2 cup plain low-fat yogurt 4 teaspoons drained prepared horseradish 2 tablespoons chopped fresh chives 2 6-to 8-ounce 3/4-inch-thick salmon steaks Whole fresh chives Preheat oven to 350 F. Lightly oil 9-inch glass pie plate.Combine yogurt, horseradish and chives in small bowl. Season with salt and pepper. Season salmon lightly with salt and pepper. Spread 1 tablespoon yogurt mixture over each salmon steak. Arrange salmon in prepared dish. Bake salmon until just cooked through, about 18 minutes. Transfer to plate. Garnish with chives. Serve, passing remaining yogurt mixture as sauce. American` 1/2 cup plain low-fat yogurt 4 teaspoons drained prepared horseradish 2 tablespoons chopped fresh chives 2 6-to 8-ounce 3/4-inch-thick salmon steaks Whole fresh chives 1228c inaka@tdl.comd 15 mins.e 20 mins.f Mediumg Highm 8 ounces Yukon Gold potatoes, peeled, cut into 1-inch pieces 8 ounces carrots (about 2 large), peeled, cut into 1-inch pieces 8 ounces parsnips (about 2 large), peeled, cut into 1-inch pieces 1/4 cup all purpose flour 1/4 cup chopped fresh dill 1/4 cup chopped green onions 1/2 teasp salt 1/2 teasp pepper 2 large eggs, beaten to blend 10 tablespoons (about) vegetable oil Carrots, parsnips, green onions and dill make the difference in these colorful pancakes. Mix some chopped dill and greeB;n onions into sour cream to pass alongside. Makes about 12 Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ware. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ----------------- This recipe was created using Computer Cuisine from Inaka Software. Recipe: Salmon With Horseradish Cream Ingredients: 1/2 cup plain low-fat yogurt 4 teaspoons drained prepared horseradish 2 tablespoons chopped fresh chives 2 6-to 8-ounce 3/4-inch-thick salmon steaks Whole fresh chives Method: Preheat oven to 350 F. Lightly oil 9-inch glass pie plate.Combine yogurt, horseradish and chives in small bowl. Season with salt and pepper. Season salmon lightly with salt and pepper. Spread 1 tablespoon yogurt mixture over each salmon steak. Arrange salmon in prepared dish. Bake salmon until just cooked through, about 18 minutes. Transfer to plate. Garnish with chives. Serve, passing remaining yogurt mixture as sauce. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Salmon Won TonsB AppetizersC 1 8 oz. package cream cheese, softened 1cup flaked salmon (canned or cooked) 1 tablespoon onion, minced 1 clove garlic, crushed and minced 1 package Won Ton wrappers QMix cream cheese, salmon, onion, and garlic together. Lay out won ton wrappers, and place 1 tsp. of the mixture in the center of each. Moisten edges of each with water. Fold over and pinch edges well to seal. Ask more or dad to deep fat fry the won tons at 375 F until golden brown. Drain well on absorbent paper. Serve hot with a sauce. d processor. Work the machine until you have a fairly thick puree. Sauce: slice the onions, cut the tomatoes into quarters and put them with the onions into a saucepan on the stove. Add 100 ml (scant 1/4 pint) water, cook until the tomatoes have softened to a pulp, sieve and set it aside. Skin the salmon and bone it. Cut each piece in two horizontally. Arrange the fish in an oven dish smeared with olive oil. (the oven dish needs to be made of a thin metal that conducts heat quickly .) Season with salt, pepper and cayenne, and put a dab of butter on to each piece of fish. Pre-heat the oven to 200 oC/400 oF. Leave the salmon in the oven for 10 minutes, then take it out again. It will continue to cook while you finish the sauces. Reheat the tomato sauce. Season it with salt, pepper, cayenne and fresh thyme. Bring it briefly to the boil. The pistou can be eaten hot or cold; to heat it, whisk it while it warm Serve each piece of salmon with a little tomato sauce under neath it. Coat with the pistou. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ide. Skin the salmon and bone it. Cut each piece in two horizontally. Arrange the fish in an oven dish smeared with olive oil. (the oven dish needs to be made of a thin metal that conducts heat quickly .) Season with salt, pepper and cayenne, and put a dab of butter on to each piece of fish. Pre-heat the oven to 200 oC/400 oF. Leave the salmon in the oven for 10 minutes, then take it out again. It will continue to cook while you finish the sauces. Reheat the tomato sauce. Season it with salt, pepper, cayenne and fresh thyme. Bring it briefly to the boil. The pistou can be eaten hot or cold; to heat it, whisk it while it warm Serve each piece of salmon with a little tomato sauce under ell to seal. Ask more or dad to deep fat fry the won tons at 375 F until golden brown. Drain well on absorbent paper. Serve hot with a sauce. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ Salsa Campechana Campeche-StyleB SaucesC 1 Cup parsley, chopped very fine 6 cloves garlic, broiled and chopped fine 1/2 tsp. pepper 2 Tbs. vinegar 1 large onion, chopped fine 1/2 cup olive oil 1 Tbs. butter 1 sweet pepper, seeded and chopped very fine. Recipe: Salmon - Spinach Dip Ingredients: 1 can (7 1/2 oz.) Alaska salmon 1 pkg. (10 oz.) frozen chopped spinach, thawed and thoroughly drained 1 cup plain nonfat yogurt 1/2 cup light mayonnaise 1/2 cup each chopped parsley and chopped green onions 1/2 teaspoon each dried basil and dill weed 1/4 teaspoon grated lemon peel Assorted raw vegetables and crackers Method: Drain and flake salmon. Combine flaked salmon with remaining ingredients, except vegetables and crackers. Chill several 7hours to blend flavors. Serve dip with vegetables and crackers. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ Salsa Cruda (Raw Tomato Sauce)B SaucesC Recipe: Salsa Campechana Campeche-Style Ingredients: 1 Cup parsley, chopped very fine 6 cloves garlic, broiled and chopped fine 1/2 tsp. pepper 2 Tbs. vinegar 1 large onion, chopped fine 1/2 cup olive oil 1 Tbs. butter 1 sweet pepper, seeded and chopped very fine. Method: Allow parsley to stand in one-fourth cup of water for 2 hours, or until very soft and drain. Add garlic, pepper and vinegar. Fry onion in hot olive oil until transparent. Add parsely and simmer for ten minutes. A \dd butter remove from fire when melted and add sweet pepper. serve with cooked fish or cold meats. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ Tomato and Cheese SauceB SaucesC 6DK2 large tomatoes 4 small green chiles 2 Tbs. fat 3-oz. cream cheese, sliced Recipe: Salsa Cruda (Raw Tomato Sauce) Ingredients: 3-4 tomatoes, chopped, with skins 1-2 green onions, chopped, green tops too 1/4 cup chopped white or yellow onion 1-2 jalapeno peppers if you like it hot 1-2 anahiem or other type of long green pepper 1 Tbs. olive oil splash tabasco sauce 1 tbs. lemon juice 2-3 tbs. fresh cilantro leaves salt and pepper to taste Method: Combine and use accordingly. Additional Notes (if any): Recipe From: inaka@tdl.com -----------------------------B ------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ Salsa FrescaB SaucesC 2 cloves garlic 1/2 medium-size onion, quartered 1 or 2 jalapeno or other small hot chiles, stemmed and seeded 1 pound firm ripe tomatoes, seeded and coarsely chopped 2 tablespoons salad oil juice of 1 lime salt and pepper (optional) Recipe: Pickled Sauce for Meats Ingredients: 4 dried chilies 1 clove garlic 1/4 tsp. cumin 1/2 cup vinegar 1 tsp. salt, or less 1 bay leaf 1/4 tsp thyme 1 onion, chopped fine 1 cup zucchini, cooked and diced 1/2 cup peas, cooked 1/2 lb. potatoes, cooked, peeled and diced 2 tbs. olive oil 1/2 pkg. cream cheese. Method: Remove seeds from chilies and soak overnight. Drain and grind with garlic and cumin. Add vinegar, salt, bay leaf, thyme, onion, zucchini, peas, and potatoes. Allow mi xture to stand one day or longer. When the sauce is to be served with any meat, add the olive oil. Garnish with very thin slices of cream cheese. The sauce will keep if stored in refrig Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Salsa Frita (Fried Sauce)B SaucesC 8Du2 med. sized tomatoes, peeled 1 small onion 1 clove garlic 1 canned chili serano 1 tsp salt, or less 2 tbs. olive oil AbGrind vegies together, add salt and fry in olive oil over low flame about five minutes. Serve hot Mexican Recipe: Salsa Fresca Ingredients: 2 cloves garlic 1/2 medium-size onion, quartered 1 or 2 jalapeno or other small hot chiles, stemmed and seeded 1 pound firm ripe tomatoes, seeded and coarsely chopped 2 tablespoons salad oil juice of 1 lime salt and pepper (optional) Method: Using a sharp knife, mince garlic, onion and chiles. Finely chop cilantro and dice tomatoes. Combine in a nonmetallic bowl; then add oil and lime juice. Season to taste with salt and pepper, if deseired. You c >an make this in a food processor, for a moister (less chunky) texture. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ l.com/~inaka/inakasoft/ Salsa from Canned ingredientsB SaucesC 1 large can whole tomatoes, chopped 1/2 can chopped Ortega chili peppers 1-2 yellow banana peppers, chopped 1-2 canned jalapeno peppers 1 Tbs. olive oil (or salad oil) 1 Tbs. lemon juice 1/2 tsp. dryed oregano 3 Tbs. chopped onion splach tabasco sauce salt and pepper to taste AYChop all ingred and place in covered bowl in refrig to marinate flavors. Keeps for a week Mexican 1 large can whole tomatoes, chopped 1/2 can chopped Ortega chili peppers 1-2 yellow banana peppers, chopped 1-2 canned jalapeno peppers 1 Tbs. olive oil (or salad oil) 1 Tbs. lemon juice 1/2 tsp. dryed oregano 3 Tbs. chopped onion splach tabasco sauce salt and pepper to taste 1228c inaka@tdl.comd 20 mins.e Salsa RojaB SaucesC 3 dried New Mexico, pasilla, guajillo, or ancho chiles 3 dried serrano, chile arbol, or Thai bird chiles 3 medium cloves of garlic, separated from the head but skins left on Boiling water Salt to taste Heat a large flat griddle or skillet over high heat. Place the chiles on the dry skillet, along with the garlic. Check them every few minutes, looking for brown spots as they toast on the dry griddle; turn both the chiles and the garlic cloves, keeping an eye on the color and more importantly on the aroma. When the scent changes and takes on a toasty, rich character, they're done. Remove them from heat and let them cool for a few seconds. When cool enough to handle (the peppers cool m oves, keeping an eye on the color and more importantly on the aroma. When the scent changes and takes on a toasty, rich character, they're done. Remove them from heat and let them cool for a few seconds. When cool enough to handle (the peppers cool more quickly than the garlic, which in turn takes longer to cook), pull out the stems, veins, seeds and placentas from the chiles. Tear the skins into medium-sized chunks and place them in a small bowl. Pour boiling water over them just to cover, then place a smaller bowl or saucer over the peppers to keep them immersed in the water. Set your timer for at least 30 minutes before continuing. After the peppers have had time to soak well, pour the peppers and water into a blender. Peel the skins off the garlic cloves (which should smell sweet, smoky and wonderful in their own right) and drop them into the blender as well. Puree thoroughly. The sauce will be chunky; if appearance is important, you can strain it through a wi re strainer to get the larger pieces of the skin out of the mixture. (I begrudge the amount of sauce that clings to the mesh myself...) Taste it; add salt and serve immediately. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ hem in a small bowl. Pour boiling water over them just to cover, then place a smaller bowl or saucer over the peppers to keep them immersed in the water. Set your timer for at least 30 minutes before continuing. After the peppers have had time to soak well, pour the peppers and water into a blender. Peel the skins off the garlic cloves (which should smell sweet, smoky and wonderful in their own right) and drop them into the blender as well. Puree thoroughly. The sauce will be chunky; if appearance is important, you can strain it through a wi A Salty DogB CocktailsC 1D?2 t. salt 1 lime wedge 2 ounces vodka 5 ounces grapefruit juice Place the salt in a saucer. Rub the rim of a highball glass with the lime wedge and dip the glass into the salt to coat the rim thoroughly; discard the lime. Almost fill the glass with ice cubes. Pour the vodka and the grapefruit juice into the glass. Stir throghly. American Sambar MasalaB SpicesC ManyD Methi (Fenugreek) 1 tsp. Chana Daal seeds 2 tbsp. Coriander Seeds 4 tbsp. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Coconut (grated) 3 tbsp. Oil 3 tbsp. Roast methi, chana daal, and asafoetida. Add chillies when daal starts getting red. If using dry coconut, soak it in a little water and blend the daal mixture and coconut until the paste is fine. Keep aside. Indian` Methi (Fenugreek) 1 tsp. Chana Daal seeds 2 tbsp. Coriander Seeds 4 tbsp. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Coconut (grated) 3 tbsp. Oil 3 tbsp. 1228c inaka@tdl.comd 20 mins.e Nonef SandwichesB AppetizersC SandwichesB AppetizersC Recipe: Sambar Masala Ingredients: Methi (Fenugreek) 1 tsp. Chana Daal seeds 2 tbsp. Coriander Seeds 4 tbsp. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Coconut (grated) 3 tbsp. Oil 3 tbsp. Method: Roast methi, chana daal, and asafoetida. Add chillies when daal starts getting red. If using dry coconut, soak it in a little water and blend the daal mixture and coconut until the paste is fine. Keep aside. Additional Notes (if any): Recipe From: inaka@tdl.com -------------------------B ----------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tdl.com/~inaka/inakasoft/ d cilantro. Add salt and lime or lemon juice to taste. Variations: add 1/2 onion. Use a blend of hot peppers (jalapanos, thai). If you remove the seeds after toasting the peppers, they won't be as hot. In general, the smaller the chile, the hotter it is. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ -----------------------------C ------------- m) thick. 6. Brush a baking tray with some of the olive oil and place the dough on the tray. Crush the garlic, put in a bowl and add some more of the oil. Brush on to the dough and sprinkle with salt and rosemary. 7. Bake for 10 minutes, then reduce heat to 190C/375F/Gas Mark 5 and bake for a further 20 minutes. Serve hot. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakaso Sangrita IIB CocktailsC 6 medium tomatoes (2 pounds), peeled, seeded and coarsely cut up -OR- 28 ounce can tomatoes 1/3 cup lime juice 1 slice of a medium onion 1 jalapeno pepper, seeded and cut up 1 teaspoon sugar several dashes of bottled hot pepper sauce Recipe: Sangrita Ingredients: 2 lbs tomatoes, peeled and seeded juice of 3 oranges juice of 2 limes 1 small white onion, chopped 4 to 6 small green chiles, seeded and chopped tequila Method: Place all ingredients, except tequila, in blender and blend until smooth (a small quantity at a time if necesary). Chill well. Pour into small glasses and sip alternately with a small glass of tequila. If you prefer, the tequila may be poured into the sangrita. Additional Notes (if any): cipe From: Cocina Mexicana, by Jane Dutton ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Satan's Fantasy ChiliB StewsC Recipe: Sangrita II Ingredients: 6 medium tomatoes (2 pounds), peeled, seeded and coarsely cut up -OR- 28 ounce can tomatoes 1/3 cup lime juice 1 slice of a medium onion 1 jalapeno pepper, seeded and cut up 1 teaspoon sugar several dashes of bottled hot pepper sauce 1 cup orange juice 1/3 cup tequila ice cubes celery stalks Method: In a blender container place fresh tomatoes or undrained canned tomatoes, lime juice, onion, jalapeno pepper, sugar, and hot pepper sauce. Cover and blen d til smooth. Strain mixture through a sieve lined with cheesecloth. Transfer to a serving pitcher. Stir in orange juice and tequila. Serve over ice cubes with celery stalks. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ SatayB PoultryC 1 pound beef or chicken 1/2 large onion 3 stalks lemon grass 1 thin slice galingale 1 inch piece of ginger 1/2 tsp ground coriander 1 tsp ground cumin 1/2 cup sugar 1 tsp salt 1 tsp tumeric powder skillet or a Dutch oven. Add the meat, onions, garlic and green bell pepper. Cook until the onions are translucent. Add the beer, tomatoes, tomato sauce, all the spices, the jalapenos and the sesame oil. Cook over low heat for 2 hours, stirring frequently. Add the tomato paste. Simmer for another 30 minutes. Serve hot. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http:CJ//www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Satay IIB PoultryC 2 lbs boned chicken legs, thighs or breasts MARINADE INGREDIENTS 6 tbsp oil (canola, etc.) 1 or 2 stalks lemon grass 3 large, juicy cloves garlic 1/2 tsp red pepper flakes or cayenne - more to taste 2 tbsp curry powder 2 tsp brown sugar or honey Recipe: Satay Ingredients: 1 pound beef or chicken 1/2 large onion 3 stalks lemon grass 1 thin slice galingale 1 inch piece of ginger 1/2 tsp ground coriander 1 tsp ground cumin 1/2 cup sugar 1 tsp salt 1 tsp tumeric powder Peanut Sauce: 1/2 large onion 1 thin slice galingale 1 inch piece ginger 1 stalk Lemon grass 1 pound roasted peanuts 1 1/2 tbsp tamarind 1/2 cup oil 1/2 tbsp chillie powder(or to taste) 7 tbsp palm sugar(or brown sugar) 1 tsp Method: Cut up meat into bite-size pieces. Grind onion,lemon grass,galingale,ginger,coriander and cumin togather into a paste. Mix ground paste with sugar, salt and tumeric powder.Marinate the meat in the mixture for at least 1 hour. Thread meat onto bamboo skewers. Grill (or barbeque) and serve with Peanut Sauce . PEANUT SAUCE: Grind onions,galingale,ginger and lemon grass. Crush roasted peanuts in a blender Extract 1/2 cup tamarind juice from 1 1/2 tbsp tamarind. Heat oil. Fry all ground ingredients and chillie powder till fragrant. Add crushed peanuts, mix well. Add palm sugar(or brown sugar), salt and tamarind juice. Simmer until gravy is thick. Serve and enjoy!!!! Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 7 tbsp palm sugar(or brown sugar) 1 tsp Method: Cut up meat into bite-size pieces. Grind onion,lemon grass,galingale,ginger,coriander and cumin togather into a paste. Mix ground paste with sugar, salt and tumeric powder.Marinate the meat in the mixture for at least 1 hour. Thread meat onto bamboo skewers. Grill (or barbeque) and serve with Peanut Sauce . PEANUT SAUCE: Grind onions,galingale,ginger and lemon grass. Crush roasted peanuts in a blender Extract 1/2 cup tamarind juice from 1 1/2 tbsp tamarind. Heat oil. Fry A Satay IIIB PoultryC 1 t. turmeric 1/2 t. salt 1/2 cup fresh or canned unsweetened coconut milk 1 lb. chicken breasts, trimmed of skin and fat and cut into 1"x4" strips not more than 1/4" thick bamboo skewers peanut sauce Combine turmeric, salt, and coconut milk in a bowl. Add chicken strips, tossing to coat. Cover and refrigerate 1 to 2 hours. Meanwhile, prepare peanut sauce and soak the bamboo skewers in cold water. Drain chicken and thread strips onto skewers. Cook on grill over hot coals or under broiler until just cooked through, 1 or 2 minutes per side. Serve with a bowl of peanut sauce on the side. PEANUT SAUCE:Combine ginger root, chiles, garlic, and green onions in a mixing bowl. Whisk in peB anut butter, coconut milk, lime juice, fish sauce, and sugar. Taste and adjust seasoning if necessary. Sprinkle with cilantro. ------------------ or cayenne peanuts or chunky peanut butter 5 bay leaves juice from a lemon fish sauce Method: Prepare marinade in blender or food processor. Set aside. Bone chicken and cut into cubes around 1/2 inch on a side. Slide cubes onto soaked wooden or flat metal skewers. (Make the satehs the right length for your bbq or broiler.) Load the satehs into a shallow bowl or baking dish. Slather with marinade. Let sit in fridge for 2-24 hours. To make peanut sauce, pe el and chop lemon grass, shallots and garlic. The lemon grass should be chopped very finely. Heat oil in a skillet. When hot, saute the shallots, garlic, lemon grass, curry powder and pepper flakes or cayenne for 2 or 3 minutes, until light brown. (Use hood fan - intense fumes!) Stir in the chicken stock, lemon juice, around 3 tablespoons fish sauce, and bay leaves. Simmer gently for a few minutes. Now stir in coconut milk and about 2 tbsp ground peanuts or chunky peanut butter. Cook Recipe: Gai Pad Prik Haeng Chicken fried with Chilli and Nuts Ingredients: 2 tbs/30ml oil 1 garlic clove, finely chopped 5-6 dried long chillies, with or without seeds, chopped 4oz/120g chicken breast, finely sliced 1 tbs/15ml fish saurce 1 heaped tbs/20g roasted peanuts 6-8 small thin French/snap beans, cuts in 1in/2.5cm pieces 3 tbs/45ml stock/broth1 tbs/15ml light soy saurce 1 tbs/15ml dark soy saurce 1/4 tsp/1-2ml sugar Method: In a work or frying pan heat the oil until a light ha ze appears. Fry the garlic until golden brown. Add the chillies and stir.Add the chicken meat, stir and cook until the meat is slightly opaque. Stirring after each addition, and the remaining ingredient s, one by one. Cook for a minute or two, making sure the meat is cooked through, and serve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inaka Satay SauceB SaucesC Mixture A: 3 large fresh chili peppers, coarsely chopped 3 shallots, coarsely chopped 2 cloves garlic, coarsely chopped 2 slices fresh (or dried and soaked) galanga, coarsely chopped B Mixture: 1 T chopped fresh lemon grass 1 T coriander seeds 1/4 t ground mace 1/4 t ground nutmeg 1/4 t ground cinnamon Place all A MIXTURE ingredients in a dry frying pan and cook over low heat, stirring constantly, just until they begin to change color. Remove from heat. In a blender, food processor, or a mortar, make the A and B MIXTURES into a smooth paste. Place 1/2 c of the coconut milk in a frying pan and heat it over medium heat. Add the paste and stir until the aroma is released -- about 1 minute. Add the remaining 1 1/2 c coconut milk, bring to a boil over medium heat, and boil gently for 3 minut Recipe: Fried Eggplant Galatoire Ingredients: a 1-pound eggplant, trimmed and cut into strips, each about 3 by 3/4 by 3/4 inches 1 teaspoon salt 1/4 cup all-purpose flour for dredging vegetable oil for deep-frying 1/2 cup confectioners' sugar for dipping Method: In a bowl toss eggplant with salt. Cover eggplant directly with a plate and weight with a 1-pound can. Let eggplant stand 1 hour, or until it gives off most of its liquid. Rinse eggplant and drain well. Pat eggplant very dry with paper towels and in a bowl dredge in flour, shaking off excess. In a 4- to 5-quart heavy saucepan heat 1 inch oil to 375 F. on a deep-fat thermometer and fry eggplant in 3 or 4 batches, stirring gently, until golden brown. Transfer eggplant with slotted spoon to paper towels to drain. Serve eggplant hot with sugar for dipping. A few years back, 1 renewed my romance with Galatoire's restaurant. The reacquaintance was arranged by my friend Kerry Moody, who is one of New Orleans's black Sauce BearnaiseB SaucesC 4 shallots minced 1/2 tb black peppercorns crushed 4 tb fresh tarragon minced 1 cup white wine 1 batch Sauce Hollandaise, made with 2 tb white vinegar instead of lemon juice r 1/2 T tamarind concentrate from an Indian sore + 3 T water Non-vegetarian addition: 1 1/2 T fish sauce (nam pla) 1 1/2 c coarsely chopped or crushed peanuts Garnish: 1 T chopped fresh coriander leaves (cilantro) Method: Place all A MIXTURE ingredients in a dry frying pan and cook over low heat, stirring constantly, just until they begin to change color. Remove from heat. In a blender, food processor, or a mortar, make the A and B MIXTURES into a smooth paste. Place 1/2 c of the co conut milk in a frying pan and heat it over medium heat. Add the paste and stir until the aroma is released -- about 1 minute. Add the remaining 1 1/2 c coconut milk, bring to a boil over medium heat, and boil gently for 3 minutes. Add the sugar, tamarind, water, and fish soy. Simmer for 4 more minutes and use these last 3 ingredients to adjust the flavor to taste. Remove from heat. Add the peanuts to sauce. Let the sauce cool. Place in a serving dish and sprinkle with coriander lea <ves before serving with the satay (bbq). Serve at room temperature. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ just until they begin to change color. Remove from heat. In a blender, food processor, or a mortar, make the A and B MIXTURES into a smooth paste. Place 1/2 c of the co conut milk in a frying pan and heat it over medium heat. Add the paste and stir until the aroma is released -- about 1 minute. Add the remaining 1 1/2 c coconut milk, bring to a boil over medium heat, and boil gently for 3 minutes. Add the sugar, tamarind, water, and fish soy. Simmer for 4 more minutes and use these last 3 ingredients to adjust the flavor to taste. Remove from heat. Add the peanuts to sauce. Let the sauce cool. Place in a serving dish and sprinkle with coriander lea Sauce Demi-GlaceB SaucesC Recipe: Sauce Bearnaise Ingredients: 4 shallots minced 1/2 tb black peppercorns crushed 4 tb fresh tarragon minced 1 cup white wine 1 batch Sauce Hollandaise, made with 2 tb white vinegar instead of lemon juice Method: Briefly saute the shallots in a litte melted butter to loosen them up, then add the peppercorns, tarragon and wine and gently reduce till dry. Let the reduction cool and beat it into the Hollandaise base. You may add some chopped parsley to heighten the color and a tabl 0espoon of Dijon does something ineffable for the flavor. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ Sauce For Italian DishesB SaucesC Recipe: Sauce Demi-Glace Ingredients: Formerly, the preparation of this sauce was at least a 4-5 day process. A brown stock was prepared and cooked for 12-24 hours. Next, a Sauce Espagnole was prepared and cooked for 6-8 hours over two days. And finally, the Espagnole was diluted with its own volume of stock and reduced by half. The result if every-thing was done carefully: a shimmering quantitiy of Demi-Glace. Method: you will be better served by using high-quality ingredients, and m aking the stock according to established cooking principles. And in the case of a stock made with a quantity of beef or veal bones, that principle is this: long slow cooking will dissolve the nutritive and gelatinous elements in bones. The addition of vegetable, spices and herbs will give the stock some nutritive and aromatic properties beyond those given up by the bones and the reduction of the stock will intensify the flavor and gelatinous quality. When cold, the preparation will resembl e rubber, and when hot will retain some thickness without in the least bit tasting pasty or floury or raw on the tongue. To prepare, simply reduce several quarts of well-flavored, well-seasoned basic brown stock till it coats a spoon. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ aking the stock according to established cooking principles. And in the case of a stock made with a quantity of beef or veal bones, that principle is this: long slow cooking will dissolve the nutritive and gelatinous elements in bones. The addition of vegetable, spices and herbs will give the stock some nutritive and aromatic properties beyond those given up by the bones and the reduction of the stock will intensify the flavor and gelatinous quality. When cold, the preparation will resembl Sauce HollandaiseB SaucesC 1 lb melted cooled clarified unsalted butter 4 egg yolks juice of 3 lemons This makes a Hollandaise of lemony fragrance and firm body. Recipe: Sauce For Italian Dishes Ingredients: 1.5 lbs of beef short ribs 4 large cloves of crushed garlic 2 qt of tomato juice (strange but true) 1 large can of tomato paste Combination of Italian spices to taste (oregano, basil, etc.) olive oil Salt and pepper Method: In olive oil, fry garlic and brown off the short ribs. Add the tomato juice and tomato paste. Add spices, salt and pepper to taste. Slow boil for 30 minutes. Cover and cook for seven hours, add water occasionally wh en the sauce gets thick. GREAT. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ SauerbratenB BeefC 6D~4 lb Beef Roast; Boneless 1 c Water 1 c Wine Vinegar 2 Onions; Medium, Sliced 1 t Salt 6 Peppercorns 2 Bay Leaves Place meat in a large container (NOT Metal). In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days, turning several times each day. Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from ju open flame, whisking constantly. When the sauce has thickened and is nice and creamy, remove from the heat and beat in the butter in a thin stream. If the sauce starts to get a little glossy or looks slippery around the edges of the bowl, beat in a few tablespoons of warm water. It it completely separates, put a tablespoon of Dijon mustard in another bowl, add a little curdled sauce, beat till it smooths out, then add the rest of the mess bit by bit. Finish the sauce with just a jolt of T abasco to heighten the flavor. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ Sauerbraten IIB BeefC Recipe: Sauerbraten Ingredients: 4 lb Beef Roast; Boneless 1 c Water 1 c Wine Vinegar 2 Onions; Medium, Sliced 1 t Salt 6 Peppercorns 2 Bay Leaves 2 Cloves 2 T Vegetable Oil 1 Tomato; Medium * 2 T Unbleached Flour 2 t Sugar 1/4 c Water * Tomato should be peeled and chopped. Method: Place meat in a large container (NOT Metal). In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes. Cool marinade t o room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days, turning several times each day. Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from juices. Also remove peppercorns, cloves, and bay leaves. Mix flour and sugar with water until umps disappear. Add to pan juices and cook until thickened. Serve with boiled potatoes and red cabbage. Variations: Meat can also be placed in a 325 degree oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes. Cool marinade t o room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days, turning several times each day. Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from juices. Also remove peppercorns, cloves, and bay leaves. Mix flour and sugar with water until umps disappear. Add to pan juices and cook until thickened. Serve with boiled potatoes Sauerbraten (Sour roasted beef)B BeefC 1kg piece of beef (e.g. from the upper back hip, no usual roast beef!) 1/4 l vinegar from red whine or a mixture 50:50 red wine and vinegar 2 bay leafs 2 tblsp whole black pepper 2 big onions nade from the listed ingredients. Crush the peppercorns and juniper berries for it, cut the onions and carrots into slices. Let the roast lay in the Marinade 2-3 days, turning three times daily. 2. Soak the raisins and currants separately for 1 hour in water. 3. Take the roast out of the marinade, dab dry. Heat butter (or clarified butter) into a thick sauce. Cook meat 5 minutes on all sides on high heat. 4. Chop the onions fine. Place the currants and chopped onions with the meat an d cook on low heat for 5 minutes while stirring. Pour some marinade to it. 5. Keep adding the marinade and cook the roast covered for a good 2 hours on low heat. Keep turning and basting the roast. Take the roast out and keep warm. 6. Pour the sauce through a fine sieve. Add the grated gingersnaps, cream and raisins to it on low heat and cook uncovered for 10 minutes while stirring, bringing it to a boil. 7. Season to taste with salt, black pepper, currant jelly and red wine. Additio nal Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 1 hour in water. 3. Take the roast out of the marinade, dab dry. Heat butter (or clarified butter) into a thick sauce. Cook meat 5 minutes on all sides on high heat. 4. Chop the onions fine. Place the currants and chopped onions with the meat an d cook on low heat for 5 minutes while stirring. Pour some marinade to it. 5. Keep adding the marinade and cook the roast covered for a good 2 hours on low heat. Keep turning and basting the roast. Take the roast out and keep warm. 6. Pour the sauce through a fine sieve. Add the grated gingersnaps, cream and raisins to it on low heat and cook uncovered for 10 minutes while stirring, bringing it to a boil. 7. Season to taste with salt, black pepper, currant jelly and red wine. Additio Sausage (Kolbasz)B SausagesC 10 lbs. coarse ground pork butt or pork shoulder 1/3 cup imported mild Hungarian Paprika. (Do not substitute generic) 1/4 cup salt 2 heaping Tbls. ground Allspice 5 or 6 garlic cloves 2 cups water Recipe: Sauerbraten (Sour roasted beef) Ingredients: 1kg piece of beef (e.g. from the upper back hip, no usual roast beef!) 1/4 l vinegar from red whine or a mixture 50:50 red wine and vinegar 2 bay leafs 2 tblsp whole black pepper 2 big onions 1 big carrot 200g potatoes 1/4 l bouillon 2 tblsp creme fraiche (or sour cream) salt, pepper, oil Method: 1. Place meat in a high dish, fill with vinegar (or mixture) until covered. Add bay leafs and pepper grains and place dish in the r efrigerator. Leave there for 2-3 days, turn meat around at least once. 2. Get meat out of marinade and dry. Spice meat with pepper all around. 3. Cut onions, carrots and potatoes in little cubes. Heat oil, place meat in it and roast until brown from all sides.Add onions until brown, too. 4. Salt the meat, add potatoes and carrots, then the bouillon, and, optionally, some more red whine (esp. if you used only vinegar before). Add also a little of the marinade (without leafs and pepper). Simmer for at least 1 1/2 hours on low heat in a closed pot, turn once. 6. Get meat out of the pot and keep warm. Puree the sauce, let reduce a little. Add creme fraiche or sour creme, add salt and pepper to your taste. 7. Cut meat into slices, serve. Traditional side dishes are potatoes or Kloesse (dumplings),and some vegetable like Rotkraut (that is hot red crabbage). In some areas of germany, they add raisins and sliced apples to the sauce so that it gets a more sweet-and-sour taste. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ sides.Add onions until brown, too. 4. Salt the meat, add potatoes and carrots, then the bouillon, and, optionally, some more red whine (esp. if you used only vinegar before). Add also a little of the marinade (without leafs and pepper). Sauteed Chicken In Lemon SauceB PoultryC 4 skinless boneless chicken breast halves 2 tablespoons unsalted butter 2 tablespoons dry vermouth or white wine 2 tablespoons lemon juice 2 teaspoons lemon peel 3/4 cup whipping cream 1/2 cup chicken broth 1/2 cup grated Parmesan cheese chopped fresh parsley p the meat mix cool.If you stuff the mix into casings let the sausages hang for a day in at least 20 degrees. Smoke sausage according to your smoker instructions. HOW TO COOK HUNGARIAN SAUSAGES Take as many fresh links as needed and place in a heavy frying pan with a cover. Pour water over the sausages so the links are in 1/2 inch of water. turn down the heat and simmer the sausage in the water until the sausage starts to take on color. Turn the sausage over and add a little more water t o keep it from burning. When both sides are brownish leave the cover off and continue cooking slowly to cook away any remaining water.The sausage should be a nice rich red brown. The aroma will be heavenly. Dried and smoked sausage is used like pepperonni.This sausage is traditionally served with SOUR CREAM AND HORSERADISH SAUCE.Potatos and a sauerkraut dish go well with this dish too. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This A!Sauteed Potatoes In Garlic ButterB PotatoesC 4 large potatoes peeled 2 tblsp oil 60 g butter grated rind of 1 lemon juice of 1 lemon 2 tblsp chopped parsley 3 cloves garlic crushed -high heat. Add chicken to skillet and saute just until cooked through, about 3 minutes per side. Transfer chicken to platter, cover with foil and keep warm. Add vermouth, lemon juice, and lemon peel to skillet; boil 1 minute, scraping up browned bits. Add cream, broth and any juices accumulated from chicken; boil until reduced to sauce consistency, about 8 minutes. Mix in 1/4 cup Parmesan. Season sauce with salt and pepper. Pour sauce around chicken. Sprinkle with 1/4 cup Parmesan an d parsley and serve with egg noodles. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ ------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ rlic crushed Method: Cut potatoes into 0.5 cm. thick slices. Cook in boiling water for 4 mins.(or cover with microwave wrap and cook with 2 tsp water on high 2 mins.) Drain carefully and pat dry with a kitchen towel. Heat oil and 40g butter in a heavy-based pan. Add enough potatoes to cover the base of pan and cook, shaking pan so potatoes do not stick. When brown, carefully remove form pan and repeat until all are browned and if necessary add a little oil and butter). Combine remaining butter, lemon rind anad juice, parsley and garlic in a pan and heat until butter turns pale brown. Add potaotes and toss until well coated. Mixing oil and butter together prevents the butter from burning and removes the oily taste. Additional Notes: Recipe From: inaka@tdl.com -------------------------- Savory Pumpkin SpreadB AppetizersC ManyD 1 Cup pumpkin puree 1/4 Cup water (or more) 1 Tbsp nutritional yeast 1/2 tsp marjoram 1/2 tsp dried parsley 1/4 tsp mustard powder 1/4 tsp garlic salt (or salt), or to taste AWMix all ingredients and serve. More water can be added for a thinner, "dipping" sauce. American` 1 Cup pumpkin puree 1/4 Cup water (or more) 1 Tbsp nutritional yeast 1/2 tsp marjoram 1/2 tsp dried parsley 1/4 tsp mustard powder 1/4 tsp garlic salt (or salt), or to taste 1228c inaka@tdl.comd 10 mins.e can be done in a food processor or a blender. If in a food processor, do the whole batch of beans and multply the other ingredients by 4. If in a blender, do 1 cup of beans at a time with the amount of the other ingredients as listed _per_batch_. Whether in a blender or a food processsor, first drop chunk of ginger root in and allow it to get chopped up. Add soaked, drained mung beans and run machine till beans are fairly ground up (in a blender you can only do 1 cup at a time to avoid burning out the motor.) Add the next six ingredients and grind to a smooth, fluffy paste. The batter is now ready to be made into pancakes, which takes mastering a light touch on the spoon. Just remember --- practice makes perfect. Heat a non-stick skillet or griddle over a medium flame and pour 1/2 to 1 teaspoon of oil into the skillet or griddle. With a spoon, mix batter thoroughly (batter must be mixed before each pancake is poured because it separates very quickly) and scoop out 1 /3 to 1/2 cup of batter. Pour batter into the middle of the skillet and place the rounded bottom of a broad spoon very lightly in the center of the batter. Then use a slow, gentle and continuous spiral motion to spread the batter outward with the back of the soup spoon untill the pancake is about 7" to 8" in diameter. If batter is sticking to the spoon and making holes in the pancake as you spread, you are either pressing too hard or you didn't begin pressing soon enough and the batter was semi-cooked before you attempted to spread it. Just try to spread with the spoon immediately and lighten the touch. Cover and cook for 2 minutes, or till the pancake turns a reddish-brown color. Remove cover and drizzle a tiny bit of oil over the pancake. Flip to cook on other side and cook uncovered till reddish spots begin appearing on the second side. Continue cooking all the batter in the same way. Thesse are delicious served plain with side dishes of vetables, chutneys and yo gurt; or you may want to stuff the pancake by placing filling inside and folding it over to form a turnover shape. This recipe makes 18 to 20 pancakes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ill beans are fairly ground up (in a blender you can only do 1 cup at a time to avoid burning out the motor.) Add the next six ingredients and grind to a smooth, fluffy paste. The batter is now ready to be made into pancakes, which takes mastering a light touch on the spoon. Just remember --- practice makes perfect. Heat a non-stick skillet or griddle over a medium flame and pour 1/2 to 1 teaspoon of oil into the skillet or griddle. With a spoon, mix batter thoroughly (batter must be mixed before each pancake is poured because it separates very quickly) and scoop out 1 Savory Salad & Chicken BreastB SaladsC Breast of roasted or boiled chicken 200 gr. 1\2 radicchio 4 leaves curly lettuce, 1 small bunch of rucola 4 tablespoons olive oil, 4 tablespoons balsamic vinegar, 4 teaspoons truffle pate' 16 white grapes. Cut the various salad vegetables in a julienne, place in the center of the plate. Cut the breast of chicken into sticks, place over the salad. Peel and split the grapes, removing seeds, distribute over the salad. Mi the balsamic vinegar fist with salt to taste, then add the extravirgin olive oil, mix well with a fork or whisk to emulsify, fold in the truffle pate' and pour over the salads. Italian` Breast of roasted or boiled chicken 200 gr. 1\2 radicchio 4 leaves curly lettuce, 1 small bunch of rucola 4 tablespoons olive oil, 4 tablespoons balsamic vinegar, 4 teaspoons truffle pate' 16 white grapes. 1228c inaka@tdl.comd 15 mins.e 25 mins.f Medium Scallion BiscuitsB Breads & MuffinsC 1 tablespoon unsalted butter 1 scallion, minced 1 cup all-purpose flour 1 tablespoon sugar 1 1/4 teaspoons baking powder 3/4 teaspoon salt 3 tablespoons vegetable shortening 1/3 cup milk Preheat oven to 450 In a small skillet or saucepan melt butter over moderate heat and cook scallion, seasoned with salt, until softened but not browned. In a bowl whisk together flour, sugar, baking powder, and salt. Blend in shortening with pastry blender or fingertips until mixture resembles coarse meal and stir in milk to form a soft dough. In a bowl knead dough gently with lightly floured hands 8 times. On an ungreased small baking sheet pat dough into a 4-inch square and cut into qB uarters. Separate quarters on baking sheet and brush each with some scallion butter. Bake biscuits 15 minutes, or until tops are golden, and serve warm. American Scallion GriddlecakesB Breads & MuffinsC 1/4 cup all-purpose flour 1/4 teaspoon baking soda 1/2 teaspoon salt 2 tablespoon milk 2 tablespoons sour cream 1 large egg, beaten lightly 1 cup chopped scallion greens (about 6) 2 tablespoons vegetable oil nder or fingertips until mixture resembles coarse meal and stir in milk to form a soft dough. In a bowl knead dough gently with lightly floured hands 8 times. On an ungreased small baking sheet pat dough into a 4-inch square and cut into quarters. Separate quarters on baking sheet and brush each with some scallion butter. Bake biscuits 15 minutes, or until tops are golden, and serve warm. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ is recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Scalloped PotatoesB PotatoesC 3 tblsp olive oil 2 onions, finely chopped 750 g tomatoes, chopped 2-3 cloves garlic, chopped 1 tsp chopped fresh basil 1 tsp chopped fresh thyme 1 tblsp chopped parsley 1 Kg potatoes, finely sliced 2 tblsp grated cheese salt & pepper to taste p scallion until combined well. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and, working in 2 batches, drop batter by tablespoonfuls into skillet. Spread batter into cakes about 2 inches in diameter and cook 2 to 3 minutes on each side, or until golden. Transfer griddlecakes as cooked with a metal spatula to a heatproof plate and keep warm. Makes about 8 griddlecakes, serving 2 as a side dish. Additional Notes (if any): Recipe From: inaka@tdlC ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Scallops & Red PepperB PastaC 1 lemon 12 oz dry linguine (i used fresh) 1 lb scallops, rinsed and drained 1/4 cup butter 1/4 cup olive oil 3 large red bell peppers, seeded and cut into this slivers Using a zester, cut peel from lemon in fine shred. Set aside Squeeze juice from lemon - you need 1/4 cup. Set aside. In a 5 to 6 quart pan cook linguine in 4 qts of boiling water until tender to bite. Drain well and set aside. Meanwhile, slice scallops 1/4 inch thick and set aside. (I don't do this, since I buy the smaller ones) Melt butter in oil in a wide frying pan over med-high heat. Add bell peppers, garlic, and crushed red pepper, then cook, stirring , for 1 minute. Lift out be htly grease a baking dish and spread over one third of the tomato mixture. Cover with half the potato, arranged in overlapping slices. Layer the remaining tomato mixture, garlic mixture and potatoes, finishing with a layer of tomato. Sprinkle with the cheese and remaining oil. Bake in an oven preheated to 200 deg C (400 deg F) for 45 minutes or until the potatoes are tender. VARIATION: If serving as an accompaniment to lamb, omit basil and substitute rosemary. Additional Notes (if anC Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Scallops With PeppersB SeafoodC 1 lb scallops 3 red peppers 1 tblsp oil 1 tsp salt 1 oz fresh ginger 2 tblsp oil pinch of brown sugar 2 tsp sherry 1 tsp cornstarch 2 tsp soy sauce In a 5 to 6 quart pan cook linguine in 4 qts of boiling water until tender to bite. Drain well and set aside. Meanwhile, slice scallops 1/4 inch thick and set aside. (I don't do this, since I buy the smaller ones) Melt butter in oil in a wide frying pan over med-high heat. Add bell peppers, garlic, and crushed red pepper, then cook, stirring , for 1 minute. Lift out bell peppers with slotted spoon and keep warm. Add broth and lemon juice to pan and bring to boil. Add scallops, cove r and cook until scallops are opaque throughout(2-3 minutes) Remove from heat and lift out scallops and add to bell peppers. Add cooked pasta to pan mixing lightly with 2 forks untill pasta is hot. Transfer pasta a sauce to a warm serving dish, then top with parsley, scallops and peppers mixture and lemon peel. Mix lightly and season with salt and pepper. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Compu Scampi RockefellerB SeafoodC 1/2 pound large uncooked shrimp, shelled, deveined 1 tablespoon olive oil 6 large garlic cloves, chopped 1 bunch green onions, chopped 1/2 10-ounce package ready-to use fresh spinach leaves, stemmed if desired Recipe: Scallops With Peppers Ingredients: 1 lb scallops 3 red peppers 1 tblsp oil 1 tsp salt 1 oz fresh ginger 2 tblsp oil pinch of brown sugar 2 tsp sherry 1 tsp cornstarch 2 tsp soy sauce Method: Core the peppers and cut into thin rings. Fry in the oil and salt for 1 minute. Add 2 tablespoons water, bring to the boil, cover and simmer for 2 minutes. Drain. Chop the ginger finely, fry both scallops and ginger in oil for 1 minute. Add the sugar and sherry. Mix the cornstarch to a smooth paste with the soy sauce and add to the pan. Heat gently, stirring until slightly thickend. Add the peppers and cook for 1 minute. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ Scandia's Gravad LoxB FishC ManyDk1 (2-pound) piece salmon 3 tbs salt 3 tbs sugar 1 tbs crushed peppercorns 1/2 bunch dill Mustard-Dill Sauce tablespoon light brown sugar tablespoon juice tablespoon minced fresh ginger tablespoon minced fresh ginger tablespoon minced garlic tablespoon minced ginger tablespoon mustard tablespoon tablespoon olive tablespoon onion minced tablespoon orange tablespoon oriental sesame vegetable tablespoon paprika tablespoon parsley tablespoon peanut chopped onion tablespoon pickling spice[ tablespoon teaspoon cornstarch tablespoon teaspoon honey tablespoon teaspoon olive divided tablespoon vinegar tablespoon water tablespoon rosemary tablespoon tablespoon canning non-iodized[ es of cake and sprinkle a few on the top. Chill until serving time. Addition ven to 450 F. Lightly oil 9-inch glass pie plate. Arrange shrimp in prepared plate. Season shrimp lightly with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add garlic and green onions and saut until softened, about 2 minutes. Add spinach to skillet. Cover and cook until spinach is tender and wilted, stirring occasionally, about 4 minutes. Mix in basil, cheese, hot pepper sauce and vinegar. Season with salt and pepper. Remove from heat; mix in Pernod. Spoon spi ]nach mixture evenly over shrimp. Bake until shrimp are just cooked through, approximately 8 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ t 4 minutes. Mix in basil, cheese, hot pepper sauce and vinegar. Season with salt and pepper. Remove from heat; mix in Pernod. Spoon spi Scarlet Lemon WingsB PoultryC 2 1/2 pounds wings, trimmed and separated 1 1/2 cups Tabasco, or other hot sauce 1/2 tablespoon melted butter or margarine 1/4 tablespoon lemon juice 4 tablespoons paprika b other half of salmon with remaining spice mixture and place, skin side up, on first salmon half. Cover with foil. Place plate on top of fish and weight on top of plate. Refrigerate 48 hours. Turn fish over every 12 hours, separating fillets slightly Mustard dill sauce Combine mustard, sugar, vinegar, and dry mustard. Slowly beat in oil until thick. Stir in dill. Chill. Makes 3/4 cup. to baste with pan liquid. When ready to serve, scrape away dill and seasonings. Place fillets, skin si de down, on cutting board. Cut salmon diagonally in thin slices away from skin. Serve cold with Mustard--Dill sauce. Makes 24 appetizer servings. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ SchinkenfleckerlB PastaC ABZ Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ soft/ inaka/inakasoft/ nd toss all to coat well. There should be just one layer deep, so that everything can brown evenly. Place in oven and allow to brown, stirring from time to time so that all surfaces color. Adjust oven heat as required to keep from burning, but don't let it be too cool or the meat will sweat out its juices. You should be able to heat the meat "singing softl y in the pan." (A slight sizzling sound) When the meat is brown, transfer it to a heavy pot, and add the peeled diced potatoes. Cover with brown stock, and bring to the boil. As soon as it boils, cut to a simmer. As fat and scum rises to the surface, skim it off from time to time. Stir gently from time to time. note: You could do the same in the oven, if the roast pan is deep enough, but evaporation is more rapid, so you will need to keep a pot of hot stock to replenish with. When the meat SchmarrnB DessertsC 8D|3 large eggs 1/4 cup milk (actually, a 1/3 cup might be better) 1/4 cup flour salt & pepper to taste. Maple Syrup to drown Recipe: Schinkenfleckerl Ingredients: 8 oz. egg noodles, cooked and drained 1/2 pound cooked ham, diced 1 cup cottage cheese 1 cup sour cream 2 eggs 1 teaspoon Worcestershire sauce pepper 1/2 cup Parmesan cheese Method: Preheat oven to 350. Combine all ingredients except Parmesan cheese. Spoon into a lightly greased 2-quart casserole. Sprinkle Parmesan cheese on top and bake 25 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ----------------------------------------B This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ Recipe: Schmarrn Ingredients: 3 large eggs 1/4 cup milk (actually, a 1/3 cup might be better) 1/4 cup flour salt & pepper to taste. Maple Syrup to drown Method: Wisk (with wire wisk) all ingredience (starting with eggs) together until very smooth (no lumps). The mixture should have the consistency of heavy cream. Add about a table spoon each of butter/oil to a largish fry pan and let melt/heat up. About medium/high. If you don't have a large fry pan you may have to make two batc hes. By large, I mean about 10-12 inches across. Here is where it gets hard to describe... Pour mixture in all at once. As the sides start to set, push the set parts into the center so that more of the liquid pours into the "canal" and has a chance to set also. Cut/Push "openings" into the batter to expose pan surface and swish the liguid into that so it can set. etc.... When most of it has set and there is only a very little liquid left (it should still be a "whole" piece the size o f the pan at this point) I cut it into four and flip each section over. I then wait a few seconds and then start cutting up everything so that it resembles scrambled eggs. The goal is to have small, thick (1/4 inch?), bite sized pieces when you're done. (The best tool for this is a stiff spatula/egg flipper :-) After its cut up, stir and cook it for a while. Don't be afraid of over cooking it. I never have so far. You want it "browned" somewhat. I eat it with maple surrup poured ove Er top but have had it with jam mixed in. Anything sweet would do, I imagine. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ the liguid into that so it can set. etc.... When most of it has set and there is only a very little liquid left (it should still be a "whole" piece the size o melted. Method: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by mixing togeth er sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time. AdditionE al Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ g yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries SconesB Breads & MuffinsC X3 lb skirt steak 2 large yellow onions 2 Tbsp vegetable oil 16 flour or whole-wheat tortillas 2 cups grated cheese 3 cups guacamole Pico De Gallo: 1/2 cup fresh cilantro, chopped 2 scallions, chopped (green onions) 2 large tomatoes, chopped 1 tsp garlic, minced Marinade: 1 cup lime juice 1 Tbsp ground black pepper 2 Tbsp garlic, minced -------------------------------- ablespoons boiling water to the dry ingredients and whisk until smooth. Microwave on HIGH for 4 minut es or until quite thick ,stirring midway. Keep a careful watch on it.It should not overflow but it will boil up quite a lot. Remove from microwave and stir in vanilla.Serve. This sauce refrigerates to an even thicker consistency for use as a cold chocolate sauce or as a dip for sliced fruit and can be reheated to serve hot again. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. A Scones IIB Breads & MuffinsC Recipe: Scones Ingredients: 2 1/4 cups flour 1 teaspoon baking powder 1/4 teaspoon baking soda 2 1/2 tablespoons unsalted butter 1/4 cup sugar 1 cup buttermilk (USE DRY MEASURING CUP) Method: Preheat oven to 450. Sift flour, baking powder, and baking soda into a large bowl. Use a pastry blender to cut in butter until mixture resembles coarse crumbs. Mix in sugar and buttermilk to make a smooth soft dough. Place dough on lightly floured surface and knead lightly. Roll out doug h until 3/4 inch thick. Cut into 10 circle or wedges. Arrange on greased cookie sheets; brush tops with milk. Bake 15 to 20 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ware: http://www.tdl.com/~inaka/inakasoft/ Scones IIIB Breads & MuffinsC Recipe: Scones II Ingredients: 2 1/2 pounds all purpose flour 2 cups sugar 3 1/2 tablespoons baking powder 2 cups cold butter (cut into 1/2" bits) Mix by hand until crumbly. 1 tablespoon orange zest 1 tablespoon lemon zest 3 cups of raisins 3 cups currants 3 cups cream 12 eggs Method: Mix in just until it holds together, but still is a little bit crumbly. Place on a floured board, flour the top and pat it down to about 3/4"...Cut out & bake at 350 degrees until golden brown, butter li ghtly and serve warm. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ware: http://www.tdl.com/~inaka/inakasoft/ Seafood FantasiaB SeafoodC Recipe: Scones III Ingredients: 2 1/4 cups flour 1 teaspoon baking powder 1/4 teaspoon baking soda 2 1/2 tablespoons unsalted butter 1/4 cup sugar 1 cup buttermilk (USE DRY MEASURING CUP) Method: Preheat oven to 450. Sift flour, baking powder, and baking soda into a large bowl. Use a pastry blender to cut in butter until mixture resembles coarse crumbs. Mix in sugar and buttermilk to make a smooth soft dough. Place dough on lightly floured surface and knead lightly. Roll out dough until 3/4 inch thick. Cut into 10 circle or wedges. Arrange on greased cookie sheets; brush tops with milk. Bake 15 to 20 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ware: http://www.tdl.com/~inaka/inakasoft/ Seafood Stuffed PotatoesB SeafoodC 6 medium baking potatoes 6 slices bacon, cut in small pieces 1/3 cup minced onion 1/3 cup milk 1egg, beaten 1/4 teaspoon sweet paprika 2 tablespoons butter 1 cup chopped clams (1-6 1/2 OZ. can) buttered bread crumbs Bake potatoes, remove from oven and split lengthwise into halves. Scoop out potatoes and mash with milk, egg, paprika, and butter. Fry bacon until soft, add onion, cook until bacon is crisp. Add clams and saute one minute. Fold into mashed potatoes. Refill shells. Top with buttered bread crumbs. At this point, potatoes can be refrigerated for up to 3 days, tightly wrapped, or frozen for 1 month. Bake unfrozen at 350 for 25 minutes or frozen at 350 for 45 minutes. American toes and cook over high heat, stirring occasionally, until the sauce is thick but chunky and some tomato liquid still remains, about 10 minutes. Turn of the heat and season with the salt, pepper and mint. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ saute' for a few minutes. 3. Add to pan the paprika, tomato paste, white wine and chicken veloute'. 4. Let mixture simmer for a minute, stirring occasionally. 5. Add back the shrimp and scallops and now the lobster meat. Add the butter, and season to taste with salt, pepper and basil. Stir mixture a little to blend colors and ingredients, but not hard enough to break up scallops or lobster meat. 6. Serve over cooked angel hair or fettuccini pasta. Additional Notes: Recipe From: inaka@tdl.com This recipe was created us Sesame ChickenB PoultryC ! 1 small iceberg lettuce, shredded 1 cup boiled beansprouts 3 cups cooked, sliced chicken 2 teaspoon fresh ground anise pepper 2 tablespoon spring onion, finely chopped 2 teaspoon ginger root, minced 2 tablespoon soy sauce 2 tablespoon sesame oil te. Fold into mashed potatoes. Refill shells. Top with buttered bread crumbs. At this point, potatoes can be refrigerated for up to 3 days, tightly wrapped, or frozen for 1 month. Bake unfrozen at 350 for 25 minutes or frozen at 350 for 45 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ----------------------------------------C //www.tdl.com/~inaka/inakasoft/ Setchouan Glazed Chicken WingsB PoultryC 4DrChicken wings Marinade: 1 tabs soy 1 tabs rice wine dash of white pepper Tiny bit ginger 3,4 small chili peppers Cut wings in half, remove tips. Marinate 1/2 hour. Heat wok with a little oil. put in ginger, chili peppers. Add chicken with marinade. Stir fry. Add sauce, cover and let braise over low heat for 25 minutes.G sauce: 2 tabs brown sugar 1/2 cup chicken broth 1-2 tabs rice wine 1-2 tabs soy sauce green onion slices sechouan pepper corns crushed chiliK Chinese` Chicken wings Marinade: 1 tabs soy 1 tabs rice wine dash of white pepper Tiny bit ginger 3,4 small chili peppers sauce: 2 tabs brown sugar 1/2 cup chicken broth 1-2 tabs rice wine 1-2 tabs soy sauce green onion slices sechouan pepper corns crushed chilia 1228c Yan can cookd 45 mins. l. Arrange chicken slices on top. Mix together remaining ingredients, except sesame seeds. Pour sauce over chicken. Sprinkle seeds over everything. The way I did it: Exchange beansprouts for alphalpha sprouts. Slice raw chicken into strips. Fry anise seed (rather than anise pepper), spring onion, & ginger in oil. Add chicken. Add liquids. Dump onto salad. Sprinkle seeds. Additional Notes (if any): Recipe From: Karen Haigh Originally From: Spices and Natural Flavourings by Jennifer MulheC ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ Seven And SevenB CocktailsC 1D82 ounces Seagram s 7 whiskey 5 ounces 7-Up 1 lemon twistF|Pour the whiskey and the soda into a highball glass almost filled with ice cubes. Stir well. Garnish with the lemon twist.K American`92 ounces Seagram s 7 whiskey 5 ounces 7-Up 1 lemon twist 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Seven And Seven Ingredients: 2 ounces Seagram s 7 whiskey 5 ounces 7-Up 1 lemon twist Method: Pour the whiskey and the soda into a highball glass almost filled with ice cubes. Stir well. Garnish with the lemon twist. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ dl.comB /~inaka/inakasoft/ ces uncooked vermicelli 1 tablespoon sugar 2 tablespoons distilled white vinegar 4 tablespoons vegetable oil, divided Sex On The BeachB CocktailsC 1DS1 ounce vodka 1 ounce peach schnapps 2 ounces orange juice 2 ounces cranberry juiceF[Pour all of the ingredients into a highball glass almost filled with ice cubes. Stir well.K American`T1 ounce vodka 1 ounce peach schnapps 2 ounces orange juice 2 ounces cranberry juice inaka@tdl.com 5 mins.e Nonef Noneg Recipe: Sex On The Beach Ingredients: 1 ounce vodka 1 ounce peach schnapps 2 ounces orange juice 2 ounces cranberry juice Method: Pour all of the ingredients into a highball glass almost filled with ice cubes. Stir well. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ inaka/inakasoft/ Wsmall sweet red pepper, cut in strips 1 large (28oz) can whole italian plum tomatoes 1/2 tsp hot red pepper flakes (more or less ) 1/4 tsp salt oregano, marjoram & basil to taste (LOTS!) Method: Sautee chicken and vegetables until chicken is firm and onions are transluc ent. Crush tomatoes lightly in your hands (or food-processor if you're not a tactile cook) and add to chicken & veggies with their liquid. Simmer over low heat uncovered for 1/2 hour. Turn off heat, add the shrimp wait 10 minutes and serve over fettucini or spaghetti. The residual heat should cook the shrimp within 5 minutes, but give it 10 just to be sure. A dash of white wine when you add the shrimp is also nice. Additional Notes: This is a thin sauce, don t expect it to cling to t Blend 2 tablespoons soy sauce and 1 tablespoon sesame oil with cornstarch; stir in chicken. Let stand 10 minutes. Break vermicelli in half and cook according to package directions, omitting salt; drain and keep warm in large mixing bowl. Dissolve sugar in remaining soy sauce, sesame oil and vinegar; set aside. Heat 2 tablespoons vegetable oil in hot wok or large skillet over high heat. Add chicken and stir fry 3 minutes, remove. Heat remaining vegetable oil in same pan. Add carrot an d snow peas;stir fry 1 minutes. Add remaining 3 ingredients and stir fry 1 minute longer. Stir in chicken and vinegar mixture. Pour over vermicelli and toss together to combine. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ve. Heat remaining vegetable oil in same pan. Add carrot an Recipe: Shanga Fish Ingredients: 1 pound firm white fish fillets marinade: 1 minced garlic minced ginger 3 tabs soy sauce dry sherry or rice wine 1 tabs brown sugar some 5 spice powder Method: Score the fish fillets. Marinate for 2 or 3 hours. Turn them around occasionnally. Bake on rack in baking pan. Save marinade and sieve it. Boil it and use to season. Chill fish. Cut at an angle. Line up on lettuce leaves and pour over thickened left over marinade. Additional NB otes (if any): Recipe From: Yan can cook ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ dl.com/~inaka/inakasoft/ Shortbread Cookies CookiesC ManyD>1 Cup Butter 1/2 Cup Sugar 2 1/3 Cups Sifted Flour 1/4 t. Salt Recipe: Sashlyk Grilled Lamb Ingredients: 2 pounds boneless shoulder or leg of lamb, cut into 1-inch cubes 2 cups pomegranate juice 1/4 cup olive oil 1 teaspoon salt Freshly ground black pepper to taste 1 bay leaf, crushed 1 teaspoon crushed thyme 2 cloves garlic, crushed Plum sauce (recipe below) Plum Sauce 3/4 pound fresh plums 6 tablespoons pomegranate juice 2 tablespoons lemon juice 3 cloves garlic 1 tablespoon cilantro, chopped 1 tablespoon fresh basil, chopped Salt and cayenne pepp er, to taste Method: The easiest way to juice the pomegranates is to carefully seed them and place the seeds into a food processor. Whiz them around for a couple of minutes, then thoroughly strain. Bottled pomegranate juice is also available in Middle Easters markets, but, of course, fresh is always better. Combine the pomegranate juice, oil, salt, pepper, bay, thyme and garlic. Marinate the lamb overnight in this mixture. The next day, place the meat on skewers (remembering to soak the m in water if you're using wooden or bamboo skewers), alternating each cube of meat with a slice of onion and/or eggplant. Grill the shashlyk over hot coals for 10 minutes. Serve with plum sauce, and with plov as a side dish Plum SaucePlace the plums in a saucepan, cover with water and bring to a boil. Reduce heat, and simmer until soft, about 6-8 minutes. Drain, then peel and pit the plums. In a bowl mash the plums and then stir in the remaining ingredients.Transfer to a saucepan, bring t o a boil, then simmer for 20 minutes. Cool the sauce, then place in a covered container in the refrigerator overnight so that the flavors will combine. Serve at room temperature. I was lavishly complimented by my Russian dinner guests, who said that the only thing that wasn't authentically Russian about my shashlykwas that the meat I used was too high-quality ... Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created us Shorty Turchi SausageB SausageC 12De5 lb Pork, butt, 1/3 fat 1 tb Garlic, chopped 1 tb Pepper, black 2 ts Salt 9 Casings, pork, soaked A Shreaded Beets With Thick YogurtB AppetizersC Recipe: Shorty Turchi Sausage Ingredients: 5 lb Pork, butt, 1/3 fat 1 tb Garlic, chopped 1 tb Pepper, black 2 ts Salt 9 Casings, pork, soaked Method: 1) Cut meat in strips, mix in seasonings to coat evenly, chill. Grind with medium plate. 2) Stuff sausages in casings, tie at 4 1/2 inch intervals. VARIATIONS: a) omit garlic. dd 1 or 2 teaspoons red pepper flakes. dd 1 or 2 tablespoons fresh herbs as desired sley, sage, oregano, rosemary, thyme.) dd 1 tablespoon fennel seeds; (Shorty D wouldn't but he t mind if you do.) dd 1/2 cup dry red wine before stuffing. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ w.tdl.com/~inaka/inakasoft/ Shrimp And Lime TostadasB AppetizersC a9 5- to 6-inch corn tortillas, each cut into 6 wedges Nonstick vegetable oil spray 3 garlic cloves, unpeeled 1 tab cumin seeds 1 1/2 pounds uncooked medium shrimp, peeled, deveined 3 1/2 teasps finely grated lime peel 6 tablesps fresh lime juice 6 tablesps plain yogurt 6 tabs chopped fresh cilantro 2 1/2 teasps minced seeded serrano or jalape o chili s in boiling salted water until tender, 25 to 35 minutes. Drain, slip off the skins under cold running water, and cut away the root ends and stalks. Coarsely grate the beets, using the shredding disk of a food processor or the large holes of a hand grater. 2. Combine the garlic, lemon juice, salt and pepper in a medium bowl. Add the beets and yogurt and blend well. Taste and add a pinch of sugar if desired. Transfer to a serving dish, cover and refrigerate until well chilled, about 1 hour 0. Garnish with sprigs of fresh mint just before serving. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ware: http://www.tdl.com/~inaka/inakasoft/ A Shrimp & Chicken Spaghetti SauceB SaucesC _1/2 lb skinless, boneless chicken breast, cubed 1/2 lb raw shrimp, shelled & deveined 1 medium onion, diced 3 cloves garlic, minced 1 small green pepper, diced 1 small sweet red pepper, cut in strips 1 large (28oz) can whole italian plum tomatoes 1/2 tsp hot red pepper flakes (more or less ) 1/4 tsp salt oregano, marjoram & basil to taste (LOTS!) Recipe: Shrimp And Lime Tostadas Ingredients: 9 5- to 6-inch corn tortillas, each cut into 6 wedges Nonstick vegetable oil spray 3 garlic cloves, unpeeled 1 tab cumin seeds 1 1/2 pounds uncooked medium shrimp, peeled, deveined 3 1/2 teasps finely grated lime peel 6 tablesps fresh lime juice 6 tablesps plain yogurt 6 tabs chopped fresh cilantro 2 1/2 teasps minced seeded serrano or jalape o chili Method: Preheat oven to 325 F. Place tortilla wedges in single layer on 2 large baking sh eets. Bake until crisp, turning once, about 30 minutes. Cool on baking sheet. Spray small baking dish with oil spray. Add garlic; cover with foil. Bake until tender, about 30 minutes. Cool slightly. Peel garlic; mash in small bowl. Heat small skillet over medium heat. Add cumin seeds; stir until fragrant, about 1 minute. Grind in spice grinder or in mortar with pestle. Add to garlic. Bring large pot of water to boil. Add shrimp and lime peel and cook until shrimp are opaque, about 3 minute s. Drain shrimp and lime peel in fine strainer. Cool. Coarsely chop shrimp. Transfer shrimp and lime peel to bowl. (Tortillas, garlic mixture and shrimp can be made 1 day ahead. Store tortillas in airtight containers at room temperature. Chill garlic mixture and shrimp separately.) Add lime juice, yogurt, chopped cilantro, chili and garlic mixture to shrimp. Season with salt and pepper. Spoon atop tortilla chips and serve. Additional Notes (if any): Recipe From: Bon App February 1996D ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Peel garlic; mash in small bowl. Heat small skillet over medium heat. Add cumin seeds; stir until fragrant, about 1 minute. Grind in spice grinder or in mortar with pestle. Add to garlic. Bring large pot of water to boil. Add shrimp and lime peel and cook until shrimp are opaque, about 3 minute Shrimp FajitasB SeafoodC 1 pound shrimp, shelled 1 cup lightly packed chopped cilantro 1 clove garlic, pressed 1/3 cup lime juice 4-6 flour tortillas 1 Tbsp vegetable oil 2 green bell peppers, sliced 1 onion, sliced 1/2 cup plain non-fat yogurt green salsa (optional) Marinate shrimp in lime juice with garlic and cilantro for 20 minutes at room temperature. Warm tortillas in foil in oven. Heat oil in skillet and saute bell peppers and onions for 10 minutes, stirring occasionally. Take vegetables out and put shrimp with juice in. Cook on high heat about 3 minutes until done (cut to test, should be opaque in center). Put vegetables back in pan, warm them up, add yogurt. Place mixture on flour tortillas, roll them up, and top with salsa. Mexican ent. Crush tomatoes lightly in your hands (or food-processor if you're not a tactile cook) and add to chicken & veggies with their liquid. Simmer over low heat uncovered for 1/2 hour. Turn off heat, add the shrimp wait 10 minutes and serve over fettucini or spaghetti. The residual heat should cook the shrimp within 5 minutes, but give it 10 just to be sure. A dash of white wine when you add the shrimp is also nice. Additional Notes (if any): This is a thin sauce, don t expect it to cC ling to the pasta! Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ttp://www.tdl.com/~inaka/inakasoft/ occasionally. Take vegetables out and put shrimp with juice in. Cook on high heat about 3 minutes until done (cut to test, should be opaque in center). Put vegetables back in pan, warm them up, add yogurt. Place mixture on flour tortillas, roll them up, and top with salsa. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ----------C -------------------------------- p://www.tdl.com/~inaka/inakasoft/ Shrimp in Garlic-Wine SauceB SeafoodC 2 lbs fresh shrimp, cleaned and deveined 1/4 cup olive oil 4 garlic cloves, finely chopped 1/2 cup packed freshly chopped parsley 1/2 cup dry white wine salt and pepper to taste Recipe: Great Bran Muffins Ingredients: 2 C. Buttermilk 1 C. Bran (Kellogg s All Bran) 1 C. Flour 1/2 Cube Margarine 1/2 C. Brown Sugar 1 Egg 1/2 t. Salt 2 t. Baking Soda 1 C. Raisin Bran Cereal 1 C. Raisins (drained) Method: Pour buttermilk over bran and set aside. Soak raisins in hot water and set aside. Cream butter, sugar and egg. Add buttermilk and bran mixture. Mix in flour, salt, baking soda and bran cereal. Drain off water from raisins and add to batter. Mix well. Let it rest in refrigerator for about 12 hours. Mixture should be light and airy. DO NOT STIR. Pour into paper lined muffin tins, (about 2/3 full). Bake at 375 for 25 minutes. Batter will keep in the frige for 2 weeks. Bake as needed. When baking, if there are any extra muffin cups not filled, fill them with water when cooking. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Softwar Shrimp Moutarde SeafoodC 4D<Shrimp Garlic Shallots Butter White wine Cream Dijon mustard Recipe: Shrimp in Garlic-Wine Sauce Ingredients: 2 lbs fresh shrimp, cleaned and deveined 1/4 cup olive oil 4 garlic cloves, finely chopped 1/2 cup packed freshly chopped parsley 1/2 cup dry white wine salt and pepper to taste Method: Heat oil and garlic over medium heat for 3 minutes. Add parsley and shrimp and cook for 2 minutes over medium-high heat. Add the wine and cook until the shrimp are done, about 3-5 minutes (do not overcook). Add salt and pepper to taste. Additional NotesB (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Shrimp New OrleansB AppetizersC 6DA1/3 C. Salad Oil 2 T. Vinegar 2 T. Prepared Mustard 1 t. Paprika Recipe: Shrimp Moutarde Ingredients: Shrimp Garlic Shallots Butter White wine Cream Dijon mustard Method: Sautee several minced garlic cloves and several shallots in 2 to 3 tablespoons of butter. Add your peeled shrimp and cook until they just turn pink. Remove from pan with slotted spoon and set aside. Deglaze pan with about 1/2 cup dry white wine. Reduce to about half. Add about 1 cup heavy cream ( or half and half), several sprinkles white pepper and several teaspoons of Dijon m ~ustard or more to taste. Simmer several minutes to reduce slightly. Add shrimp back to pan and toss with your favorite cooked pasta. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ A#Sicilian-style Hot Or Sweet SausageB SausageC arlicky olive oil dressing are perfect side dishes. Sliced oranges sprinkled with a bit of sweet Sherry and paired with some crisp sugar cookies would round out the Spanish-inspired menu. Method: Stir almonds in heavy small skillet over medium heat until golden, about 3 minutes. Transfer almonds to processor. Place bread in same skillet and cook until lightly toasted, about 1 minute per side. Tear bread into pieces and add to processor. With machine running, drop garlic through feed tube and process until almonds and garlic are finely chopped. Add red peppers, oil, vinegar and cayenne pepper and process until mixture is consistency of thick mayonnaise, scraping down sides of bowl occasionally. (Can be prepared 1 day ahead. Cover and refrigerate.) Arrange cooked shrimp on plates. Spoon romesco sauce over and serve. 2 Servings; Can Be Doubled Additional Notes (if any): Recipe From: Bon App May 1995 ------------------------------------------ This recipe was created us ADying Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ sp sugar cookies would round out the Spanish-inspired menu. Method: Stir almonds in heavy small skillet over medium heat until golden, about 3 minutes. Transfer almonds to processor. Place bread in same skillet and cook until lightly toasted, about 1 minute per side. Tear bread into pieces and add to processor. With machine running, drop garlic through feed tube and process until almonds and garlic are finely chopped. Add red peppers, oil, vinegar and cayenne pepper and process until mixture is consistency of thick mayonnaise, scraping down sides of bowl occasionally. (Can be prepared 1 day ahead. Cover and refrigerate.) Arrange cooked shrimp on plates. Spoon romesco sauce over and serve. 2 Servings; Can Be Doubled Additional Notes: Recipe From: Bon App May 1995 ------------------------------------------ This recipe was created using Compu Recipe: Sicilian-style Hot Or Sweet Sausage Ingredients: 5 Feet med. (2-in diam) casing 4 1/2 lb lean pork butt, cubed 1/2 lb pork fat, cubed 2 1/2 T salt, or to taste 3 t freshly coarse ground black 3 t fennel seed Crushed red pepper to taste 2 cloves garlic, finely minced 1 t anise seed (optional) Method: 1. Prepare the casings. 2. Grind the meat and fat together through the coarse disk. 3. Mix the remaining ingredients together with the meat and fat. 4. Stuff the mixture finto casings and twist off into three- or four-inch links. 5. Refrigerate and use within three days or freeze. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ Simple Way To Cook TroutB FishC ManyD Trout Onions Bacon Recipe: Salmon Chowder Ingredients: 3 tablespoons butter 1 large onion, diced 11/2 cup celery, diced 4 medium or 3 large potatoes, diced 2 rounded tablespoons cornstarch 1 can, 12 oz. evaporated milk 11/2 to 2 cups cooked salmon (2 small cans or 1 large can) Method: Saute celery and onion in butter until brown. Add potatoes and enough water to cover. Simmer 20 minutes or until potatoes are done. Stir cornstarch into about 1 cup water and add to mix. Increase heat to thicken. Add milk and salmon and serve when hot. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ Singapore SlingB CocktailsC 1Df1 t. superfine sugar 1 ounce lemon juice 2 1/2 ounces gin 4 ounces club soda 1/2 ounce cherry brandy In a shaker half filled with ice cubes, combine the sugar, lemon juice, and gin. Shake well. Strain into a colling glass almost filled with ice cubes. Add the club soda. Stir well. Float the cherry brandy on top. Garnish with the cherry, the orange slice, and the lemon twist. G01 maraschino cherry 1 orange slice 1 lemon twistK Singaporean Singapore Style Chow Mai FunB PastaC 1/4 pound dried rice noodles Seasonings 1/4 cup Curry Sauce or Portuguese Sauce 1-1/2 tabs chicken broth 1 tab Soy Sauce 1 tab XO Sauce 1. Soak rice noodles in warm water to cover until softened, about 10 minutes; drain. Combine seasoning ingredientes in a bowl; set aside. 2. Bring a pot of water to a boil. Add rice noodles and blanch for 30 seconds; remove and drain. Place a wok over high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add rice noodles and stir-fry for 1 minute. Remove from wok and set aside. 3. To make egg shreds: Place a non-stick frying pan over medium-high heat until hot. Add egg, sw Sitka Sound BouillabaisseB SeafoodC 1/4 cup cooking oil (1/2 olive oil) 1 cup chopped onions 1 cup chopped green peppers 4 minced garlic cloves 1/2 cup chopped parsley (or 2 tablespoons dried parsley) 2 8oz. cans tomato sauce 4 minced garlic cloves 2 bay leaves 1tablespoon salt Recipe: Singapore Style Chow Mai Fun Ingredients: 1/4 pound dried rice noodles Seasonings 1/4 cup Curry Sauce or Portuguese Sauce 1-1/2 tabs chicken broth 1 tab Soy Sauce 1 tab XO Sauce 2 tabs cooking oil 1 egg, lightly beaten 1 cup julienned Chinese barbecued pork 2 tabs dried shrimp, soaked 1 green onion, julienned 1 fresh red chili pepper, julienned 1/2 small green bell pepper, julienned 1/2 small red bell pepper, julienned 1/2 onion sliced 2 ounces bean sprouts 2 ounces yellow chive, cut into 3-inch pieces 2 tabs cilantro leaves Toasted white sesame seeds for garnish Method: 1. Soak rice noodles in warm water to cover until softened, about 10 minutes; drain. Combine seasoning ingredientes in a bowl; set aside. 2. Bring a pot of water to a boil. Add rice noodles and blanch for 30 seconds; remove and drain. Place a wok over high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add rice noodles and stir-fry for 1 minute. Remove from wok and set aside. 3. To make egg shreds: Place a non-stick frying pan over medium-high heat until hot. Add egg, swirling to coat. Cook until egg sets. Remove from pan. Roll-up into a cylinder and cut into shreds. 4. Place a wok over high heat until hot. Add remaining tablespoon oil, swirling to coat sides. Add barbecue pork, shrimp, green oinion, chili pepper, green and red bell peppers, and onion; stir-fry for 1 minute. Add bean sprouts, yelow chives, and cilantro; stir-fry for 1- 1/2 minutes. Add seasoning and cook until heated trhough. Add rice noodles and egg shreds; toss to coat. Remove to serving plate and garnish with sesame seeds. Additional Notes (if any): Recipe From: Yan can cook ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ il, swirling to coat sides. Add rice noodles and stir-fry for 1 minute. Remove Sliced Baked PotatoesB PotatoesC 4 med. even potatoes 1 tsp. salt 2-3 Tbsp. melted butter 2-3 Tbsp chopped fresh herbs: parsley, chives, thyme, sage OR 2-3 tsp. dried herbs of your choice 4 Tbsp. grated Cheddar Cheese 1 1/2 Tbsp. Parmesan Cheese package cream cheese temperature 1/3 cup unsalted butter, softened 1/3 cup snipped chives 1/2 pound thinly sliced smoked salmon 1 cup mascarpone cheese 3 tablespoons chopped dill 36 (1 inch) rounds whole-wheat or pumpernickel bread Dill sprigs Method: Combine butter and chives. Roll bite-size pieces of smoked salmon into 1-inch-high cone shapes. Stir mascarpone cheese with chopped dill until fluffy. Fit pastry bag with fine tube. Fill pastry bag with dill cheese.. To assemb le, spread chive butter on bread rounds. Place rolled salmon cones upright on bread rounds. Pipe dill cheese into center of each cone. Garnish with small dill sprigs. Can be made few hours in advance and refrigerated. Before serving, let stand briefly to remove chill. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ----------------------------- b. shrimp, shelled (raw) 3 dozen clams, in shells crab chunks or abalone or whatever seafood is available Method: In a 4-quart pot saute onions, green pepper and garlic in oil until tender. Add tomato sauce, spices and water. Simmer covered for 2 hours stirring occasionally. Add wine, cook uncovered 10 minutes. Add fish and clams and cook until clam shells pop open (approximately 10 minutes). Add shrimp, and crab until well heated. Avoid stirring as it will break up the fish ch (unks. Serve with garlic bread and a green salad. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ covered 10 minutes. Add fish and clams and cook until clam shells pop open (approximately 10 minutes). Add shrimp, and crab until well heated. Avoid stirring as it will break up the fish ch Recipe: Sliced Baked Potatoes Ingredients: 4 med. even potatoes 1 tsp. salt 2-3 Tbsp. melted butter 2-3 Tbsp chopped fresh herbs: parsley, chives, thyme, sage OR 2-3 tsp. dried herbs of your choice 4 Tbsp. grated Cheddar Cheese 1 1/2 Tbsp. Parmesan Cheese Method: Peel potatoes if skin is tough, otherwise scrub & rinse; Cut potatoes into thin slices but not all the way through. Use the handle of a sppon to prevent knife from cutting all the way (I use a wood spoon handle that leaves a nice depth of connected potato) Put potatoes in baking dish and fan them slightly to open sliced areas. Sprinkle with salt & drizzle with butter; sprinkle with herbs. Bake at 425 F for about 50 min. Remove from oven and sprinkle w/cheeses. Bake for another 10 to 15 min. until lightly browned, cheese aremelted and potatoes are soft inside. Check w/fork. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created u ough, use two fingers rather than one. Keep turning until the wall of the dough is about 1/4 inch thick. Fill the inside with the meat stuffing then close the opening by pressing the edges together. Be careful not to put too much stuffing or the edges will not come together. Pat the Kibba to flatten a little then place on a tray. With time, you will be more comfortable with the process and will probably develop your own method to do them neatly and easily. Place all finished Kibba on a tr ay. Do not stack them for they will stick to each other. Cooking Directions: For a different way of cooking, see Small Kibba with Eggplant. Fill a 5-quart pot half full with water, add 1 tablespoon salt. Let boil on high heat. Slowly and carefully, place several Kibba in boiling water then cover. Let boil until white foam appears. Uncover and let boil some more. When Kibba float to surface, remove them with a slotted spoon to a serving dish. Drain water from dish before serving. Serve wit Small Stuffed Pasta In BrothB PastaC 1/2 lb. cappelletti, tortellini, or raviolini 8 cups beef broth salt and pepper 3 tablespoons minced parsley freshly grated Parmesan Recipe: Small Kibba Ingredients: The stuffing: 2 pounds lean ground lamb (or beef) 1 chopped medium onion 1 teaspoon salt 1 teaspoon Middle Eastern spice water for boiling the Kibba 1 tablespoon salt The shell: Follow directions for making the shell in the recipe Kibba (Kibbi), Cover and set aside. Method: Assembly directions: To make the stuffing, mix all the stuffing ingredients except the water and the 1 tablespoon salt, kneed well, then set aside. Wet your hands before handling t he dough to prevent sticking. If dough has gotten hard, wet it with little water then kneed it to a soft consistency. From the dough (which will be the shell), place a sphere the size of a ping pong ball in the palm of your hand. Supporting the dough sphere in your palm by gently cuffing your palm, make a hole in the center of it with the finger from the other hand. While turning the sphere, widen the hole by pressing your finger on the outside walls of the hole. When the hole is large en h salad and pickles. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ bi), Cover and set aside. Method: Assembly directions: To make the stuffing, mix all the stuffing ingredients except the water and the 1 tablespoon salt, kneed well, then set aside. Wet your hands before handling t he dough to prevent sticking. If dough has gotten hard, wet it with little water then kneed it to a soft consistency. From the dough (which will be the shell), place a sphere the size of a ping pong ball in the palm of your hand. Supporting the dough sphere in your palm by gently cuffing your palm, make a hole in the center of it with the finger from the other hand. While turning the sphere, widen the hole by pressing your finger on the outside walls of the hole. When the hole is large en Smoked Halibut In Herb ButterB FishC 2 lbs. smoked halibut 1 cup butter 1clove garlic, whole pinch onion salt 1/4 teaspoon marjoram 1/8 teaspoon thyme pinch ground oregano Recipe: Small Stuffed Pasta In Broth Ingredients: 1/2 lb. cappelletti, tortellini, or raviolini 8 cups beef broth salt and pepper 3 tablespoons minced parsley freshly grated Parmesan Method: In a large saucepan of boiling salted water, cook the pasta, stirring occasionally, for 6 to 8 minutes, or until just tender. Drain and refresh under cold water. Drain again. Just before serving, bring the broth to a boil in a saucepan and season it wtih salt and pepper. Add the cooked pasta and simmer until just heated through. To serve, divide the soup among four bowls and sprinkle each with some of the parsley. Serve the cheese at the table. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ Smoked Salmon CanapesB AppetizersC ManyD 1/3 cup unsalted butter, softened 1/3 cup snipped chives 1/2 pound thinly sliced smoked salmon 1 cup mascarpone cheese 3 tablespoons chopped dill 36 (1 inch) rounds whole-wheat or pumpernickel bread Dill sprigs Recipe: Smoked Halibut In Herb Butter Ingredients: 2 lbs. smoked halibut 1 cup butter 1clove garlic, whole pinch onion salt 1/4 teaspoon marjoram 1/8 teaspoon thyme pinch ground oregano Method: Melt butter in saucepan over low heat. Add whole garlic, seasonings and herbs. Remove from heat and let steep for an hour. Place halibut in baking dish. Discard garlic and pour herb butter over fish. Warm up in microwave or oven at 350 for 15 minutes. Additional Notes (if any): Recipe From: iB naka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ Smoked Salmon CheeseballsB AppetizersC Recipe: Duck With Almonds Ingredients: 1 lb duck meat 2 tblsp oil 1 tsp salt 2 tblsp soy sauce 2 sticks celery 2 oz fresh mushrooms 4 oz frozen peas 1 cups stock 2 tsp cornstarch 3 oz split, toasted almonds Method: Cut the duck meat into paper thin slices. Heat the oil, add the salt and duck and fry for about 5 minutes or until the meat is tender. Add the soy sauce and mix well. Wash and chop the celery; wash and thinly slice the mushrooms; add both to the pan with the peas, mix wel l and cook for 1 minute. Add the stock, bring to the boil and simmer for 5 minutes. Mix the cornstarch to a smooth paste with a little cold water, stir into the pan, bring to the boil, stirring all the time until slightly thickened. Add the almonds and serve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ --------------------------- Smoked Salmon CheesecakeB Pies (Meals)C 6 oz. package cream cheese at room temperature 1/4 cup grated cheddar cheese 1/2 teaspoon horseradish 1 quick shake of worcestershire 1 teaspoon lemon juice 1 small can (6 1/2 oz.) smoked salmon 1/2 cup ground pecans Method: Mix all ingredients together and roll into a ball. Roll in either chopped nuts or chives. Cover with plastic wrap and refrigerate until ready to use. Serves 4 to 6 people as an hors d'oeuvre. (If smoked salmon is unavailaBmble use canned salmon and 1/8 teaspoon of liquid smoke. Use more liquid smoke if you like a stronger flavor.) Smoked Salmon CheesecakeB Pies (Meals)C Smoked Salmon Cheesecake IIB AppetizersC 12 ounces cream cheese, softened 1/2 pound smoked salmon or Lox 3 eggs 1/2 shallot, minced 2 tablespoons heavy cream 1 1/2 teaspoons lemon juice pinch of salt pinch of white pepper 2 tablespoons granulated sugar e, smoked salmon, onion, basil and eggs until light and fluffy. Pour into the crust. Bake 5 minutes, lower the heat to 325 and bake 50 minutes or until lightly browned and puffed. Turn off the oven and let the cake cool in the oven for 1 hour longer. Remove to a rack and cool completely. Unmold on a platter and serve with crackers or cocktail breads. Can be made 2 days before serving.....take out of the refrigerator at least 2 hours before serving to bring it to room temperature. AdditiC onal Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Software: http://www.tdl.com/~inaka/inakasoft/ Smoky Roasted SalsaB SaucesC Recipe: Smoked Salmon Cheesecake II Ingredients: 12 ounces cream cheese, softened 1/2 pound smoked salmon or Lox 3 eggs 1/2 shallot, minced 2 tablespoons heavy cream 1 1/2 teaspoons lemon juice pinch of salt pinch of white pepper 2 tablespoons granulated sugar Yogurt sauce: 1/2 cup plain yogurt 1/4 cup sour cream 1 tablespoon lemon juice pinch of salt pinch of white pepper 1/4 cup minced chives diced red and yellow peppers, green peppercorns, and fresh herbs for garnish Method: Preheat oven to 350 degrees. In mixer bowl, whip cheese until very soft. In food processor, puree salmon to paste; add eggs one at a time and the shalot. Place salmon mixture in bowl; mix in cream, lemon juice, salt, pepper and sugar; blend well. Fold into whipped cream cheese. Pour into buttered 7- or 8-inch springform pan. Place filled pan in larger baking pan; surround smaller pan pan with 1 inch of hot water. Bake 25 to 30 minutes or until knife inserted off-center comes out clean. Rem ove pan from water, cool to room temp- erature, about 1 hour, then chill at least 2 hours. Meanwhile, make sauce. In medium bowl, combine yogurt, sour cream, lemon juice, salt, white pepper, chives and green onion. Chill 2 hours. To serve, cut cheesecake into 6 wedges. Divide sauce among 6 plates, place wedge on each; garnish with peppers, peppercorn, and fresh herbs. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was crD eated using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ the shalot. Place salmon mixture in bowl; mix in cream, lemon juice, salt, pepper and sugar; blend well. Fold into whipped cream cheese. Pour into buttered 7- or 8-inch springform pan. Place filled pan in larger baking pan; surround smaller pan pan with 1 inch of hot water. Bake 25 to 30 minutes or until knife inserted off-center comes out clean. Rem Recipe: Smoky Roasted Salsa Ingredients: 3 cloves garlic, peeled 1 medium-size onion, quartered 3 large tomatoes 1 canned chopotle chile in adobo sauce 1/4 cup lime juice 2 tablespoons salad oil 1/4 cup packed fresh cilantr leaves Method: Place a 10 to 12 inch uncoated frying pan over high heat. Add garlic, onion, and tomatoes. Cook, turning often with tongs, until charred on all sides (about 10 minutes). Remove from pan and let cool. Cut tomatoes in half crosswise and discard see In a blender or food processor, combine vegetables, chipotle, lime juice, oil and cilantro; whirl to desired consistency. Makes 3 cups. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ w.tdl.com/~inaka/inakasoft/ Smotherd Sweet & Sour ChickenB PoultryC 3 tablespoon vegetable oil 3 pounds chicken legs 1 large onion, chopped 3 tablespoons ketchup 2 tablespoons lemon juice 2 tablespoons soy sauce 2 tablespoons sugar 1/2 teaspoon pepper 1 tablespoon cornstarch dissolved in 1/4 cup cold water In a large frying pan, heat oil over medium heat. Add chicken and cook, turning, until golden brown, about 10 minutes. Meanwhile, in a small bowl, combine onion, ketchup, lemon juice, soy sauce, sugar, pepper and 1/2 cup water; blend well. Pour sweet-and-sour mixture over chicken. Cover, reduce heat to low, and cook 20 minutes, until tender. Remove chicken. Add cornstarch mixture to sauce. Raise heat, bring to a boil, and cook, stirring, until sauce thickens, about 2 minutes. Pour sB auce over chicken. Chinese Soda BreadB Breads & MuffinsC 4 cups all-purpose flour 2 tablespoons powdered sugar 1 tablespoon salt 2 teaspoons baking soda 1/2 cup shortening 2 cups buttermilk 1/4 cup caraway seeds 1 egg yolk 4 tablespoons milk fPreheat oven to 400 degrees. Mix together flour, sugar, salt, and soda. Cut in shortening, add buttermilk, and mix until smooth. Blend in caraway seeds. Place dough in 9-inch cake pan, and cut a cross shape on the top. Combine egg yolk and milk; brush egg wash over bread. Bake for 30 minutes. After removing from oven, cover with damp cloth for 10 minutes. sauce, sugar, pepper and 1/2 cup water; blend well. Pour sweet-and-sour mixture over chicken. Cover, reduce heat to low, and cook 20 minutes, until tender. Remove chicken. Add cornstarch mixture to sauce. Raise heat, bring to a boil, and cook, stirring, until sauce thickens, about 2 minutes. Pour sauce over chicken. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. httCLp://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ Soja Noodle SaladB PastaC Noodles Dressing: 2 tabs broth 5 teasp soy sauce 1 tabs rice vinegar 1 tabs lemon juice 2 teasp sesame oil a little rice wine, chili, sugar. Cook noodles 2 or 3 minutes Dump in cold water. Whisk dressing.Add dressing; toss and set aside.Just befor serving add garnish. ALGarnish: Cilantro Cucumber julienned red pepper toasted sesame seeds Chinese Sophie's DanishB DessertsC 10DW6 Tb yeast 3/4 cup warm water pinch sugar pinch flour 4 cups cold milk 1/2 tsp vanilla bulk. 7. Punch down and store in plastic bag in refrigerator. 8. Roll out thick. Cut triangularly or equilaterally. 9. Heat oil to 400 F. 10. Fry until golden. Makes 8 dozen. 11. Serve piping hot with butter and honey and/or sprinkle with sugar and cinnamon. 12. Dough may be kept in refrigerator for two weeks. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http:/CI/www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Software: http://www.tdl.com/~inaka/inakasoft/ Sopron Wedding SoupB SoupsC 1 chicken (1200 g/2 and half lb), 2 stock cubes, 2 carrots, 2 parsley roots, 1 wedge of celeriac, 1 wedge of cabbage, 50 g/2 oz mushrooms, 1 small onion, 1 clove of garlic, 1 small piece of ginger root, 100 g/4 oz vermicelli, pepper, salt and then divide into 4 portions. Layer each piece of dough with half it's weight in butter using the letter-fold technique. Give it 4 turns, every half-hour, and then let rest for three hours before using. This dough is unusual in that it is made with cold ingredients. But it will rise nontheless, just slowly. Shapes to make- Swiss rolls, turnovers, schnecken, Danish loaves with apricot, nuts, cinnamon and sugar, chocolate croissants, cinnamon raisin Cheese filling- 1 1/2 lb each cream cheese, ricotta. Some sugar to taste, 5 eggs, 1 cup cream of wheat, chopped raisins and lemon rind. For Swiss rolls and blechinka omit sugar and raisins and add some shredded cheddar cheese. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ Sour Cream Berry Pie Recipe: Sopron Wedding Soup Ingredients: 1 chicken (1200 g/2 and half lb), 2 stock cubes, 2 carrots, 2 parsley roots, 1 wedge of celeriac, 1 wedge of cabbage, 50 g/2 oz mushrooms, 1 small onion, 1 clove of garlic, 1 small piece of ginger root, 100 g/4 oz vermicelli, pepper, salt Ingredients for dumplings 200 g/8 oz pig's or calf's liver (chopped), 1 small onion (finely chopped), 1 tablespoon of lard, 2 bread rools, 2 eggs, 1 tablespoon lard, 1 tablespoon breadcrumbs, half teaspoon marj oram, half a bunch parsley (chopped), salt Method: Use a flesh roasting chicken, not a botling fowl which would require longer cooking and which are sometimes dry and stingy. You could make the dumplings from chicken livers. Dissolve the stock cubes in 4 litres (7 pints) of hot water in a very large saucepan. Add the whole chicken and bring the stock to boil. Remove the scum as it rises with a perforated spoon Dice all vegetables and add to thw soup, season with the ginger, pepper and sa lt. Simmer for about one hour. Meanwhile, prepare the dumplings. Melt the lard and fry the onion and parsley. Add to the liver, sokaed and crumbled rolls, eggs, herbs, salt, flour and breadcrumbs. Shape round dumplings from mixture and boil them in salted water for about 20 minutes. Boil vermicelli separately. When the chicken is tender, cut it up and discard any loose bones and skin. Arrange the chicken pieces in a tureen, cover with the vermicelli and dumplings. Pour the liquid over them and finally add the vegetables. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ a very large saucepan. Add the whole chicken and bring the stock to boil. Remove the scum as it rises with a perforated spoon Dice all vegetables and add to thw soup, season with the ginger, pepper and sa Sour Cream BiscuitsB Breads & MuffinsC Recipe: Sour Cream Berry Pie Ingredients: 1 Graham Cracker pie crust 3 eggs3/4 c. sugar 3/4 c. sour cream 2 c. fresh or canned drained berries It calls for adding the berries to the sour cream custard, but I think you could leave the berries out and add them as a topping after the pie has cooled. Method: Chill the shell, then fill it with the following custard. Preheat oven to 325 degrees. Beat:3 eggs Add:3/4 c. sugar 3/4 c. sour cream 2 c. fresh or canned drained berries Bake the pie until the custard is firm, about 1 hour. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Sour Cream WafflesB DessertsC 3 eggs, separated 3/4 cup milk 1/2 cup melted unsalted butter 3/4 cup sour cream 1 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 cup sugar Beat egg yolks in a bowl. Beat in milk, butter, and sour cream. Combine and sift together flour, baking powder, baking soda, and sugar. Add to the liquid mixture and beat well. Beat the egg whites until stiff and fold into batter. Makes 16 waffles. Sourdough And Potato BreadB Breads & MuffinsC /Potato Sourdough Starter c. sugar 3 tablespoons instant potato flakes 1 pkg active dry yeast 1 cup warm water (120 - 130 )POTATO SOURDOUGH BREAD DOUGH 6 c. bread flour 1/3 c. sugar 1 pkg. active dry yeast 1 tablespoon salt c. vegetable oil 1 c. Potato Sourdough Starter c. warm water (120 ingredients and use to feed starter as directed. Method: Combine first 3 ingredients in a small mixing bowl. Stir in warm water. Let sit at room temperature 8-12 hours. Cover with plastic wrap, pierce wrap 4 or 5 times with point of a sharp knife. Refrigerate 3-5 days. Remove starter from refrigerator, let stand at room temperature 1 hour. Stir well. Remove 1 cup starter to use in recipe. Prepare 1 recipe Starter Food and stir into remaining starter. Let both stand, uncovered, 8-12 hours. Cover newly fed starter with plastic wrap, pierce wrap 4-5 times with sharp knife. Refrigerate 3-5 days. Repeat 3 times. Use all or discard after 4 feedings POTATO SOURDOUGH BREAD DOUGHCombine first 4 ingredients in a large mixing bowl, gradually stir in oil and remaining ingredients. Turn dough out onto a floured surface, knead. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 ), free from drafts, 2 hours or until doubled in bulk . Potato Sourdough Bread Punch prepared dough down, and divide in half. Shape each portion into a loaf. Place in a 9"x5"x3" loaf pan. Brush tops with 2 tablespoons melted butter, cover and let rise in a warm place (85 ), free from drafts, 1 hour or until doubled in bulk. Bake at 350 for 25 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately, cool on wire racks. Makes 2loaves. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------E ------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ RDOUGH BREAD DOUGHCombine first 4 ingredients in a large mixing bowl, gradually stir in oil and remaining ingredients. Turn dough out onto a floured surface, knead. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 ), free from drafts, 2 hours or until doubled in bulk Soy Sauce ChickenB PoultryC 4DM4 Thighs (1 1/2 lbs.) - skinned 2 Breasts ( 1 1/4 lbs.) - skinned 3 T. Sugar Combine last 4 ingredients in a fry pan. When boiling add chicken. Cook covered for 20 minutes turning 2 or 3 times. Remove lid and cook 5 to 10 minutes or until sauce thickens - turning chicken continuously. WATCH WILL BURN EASILY!!!G41/3 C. Soy Sauce 1/4 C. Sake or Sauterne 1 t. GingerK KoreanL d turmeric and mix well. I keep a spare coffee grinder which is used only for spices - I don't suggest using your regular coffee grinder unless you like "curry coffee". Wash the potatoes and scrub a little to remove dirt. Place in just enough water to cover them and boil for 30 minutes. Remove the potatoes and peel off the skins (carefully, they will be hot!). Cut the potatoes into slices, sprinkle liberally with the curry powder. Add salt if desired. Chop up the peppers and add them kto the mix. Fry the potatoes in hot oil for around 5 more minutes. Additional Notes (if any): Recipe From: Julie Sahni's "Classic Indian Vegetarian and Grain Cooking". ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ Spaghetti PieB PastaC 6 ounces spaghetti, cooked 2 tablespoons unsalted butter 1/3 cup grated Parmesan 2 eggs 1 cup cottage or ricotta cheese 1 pound ground beef 1/2 cup chopped onion 1/4 cup chopped green pepper Preheat oven to 350. Stir together cooked spaghetti, butter, Parmesan and eggs. Spoon mixture into a buttered 9-inch pie plate, pressing to form a "crust." Spread cottage or ricotta cheese over crust. Meanwhile, brown beef in a skillet; drain fat. Stir in onion, green pepper, tomatoes and liquid, tomato paste, sugar, oregano, and garlic powder. Pour meat mixture over cottage/ricotta. Bake 30 minutes. Sprinkle mozzarella on top and bake 5 more minutes. Recipe: Spaghetti Pie Ingredients: 6 ounces spaghetti, cooked 2 tablespoons unsalted butter 1/3 cup grated Parmesan 2 eggs 1 cup cottage or ricotta cheese 1 pound ground beef 1/2 cup chopped onion 1/4 cup chopped green pepper 8 ounce can stewed tomatoes, undrained and chopped 6 ounce can tomato paste 1 teaspoon sugar 1 teaspoon oregano 1/2 teaspoon garlic powder 1/2 cup shredded mozzarella Method: Preheat oven to 350. Stir together cooked spaghetti, butter, Parmesan and eggs. Spoon m ixture into a buttered 9-inch pie plate, pressing to form a "crust." Spread cottage or ricotta cheese over crust. Meanwhile, brown beef in a skillet; drain fat. Stir in onion, green pepper, tomatoes and liquid, tomato paste, sugar, oregano, and garlic powder. Pour meat mixture over cottage/ricotta. Bake 30 minutes. Sprinkle mozzarella on top and bake 5 more minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was cre SPAGHETTI SAUCE SaucesC $2 LBS. GROUND MEAT (BEEF OR TURKEY) OLIVE OIL ITALIAN SEASONING 1 PKG. LIPTON ONION SOUP DRY RED WINE (OPTIONAL) 10 TO 12 DRIED MUSHROOMS TOMATO PASTE SALT - PEPPER TOMATO SAUCE EN MEAT IS NICELY BROWNED ADD SALT & PEPPER (TO TASTE) AND ADD ALL THE REMAINING SPICES. AND IF YOU HAVE IT, NOW 'S THE TIME TO ADD THE WINE, ABOUT 1/2 TO 1 CUP. STIR IN THE ONION SOUP. DRAIN THE JUICE FROM THE MUSHROOMS INTO THE MEAT MIXTURE. REMOVE THE MUSHROOMS FROM THE PAN AND PLACE ON CUTTING BOARD. CHOP THEM INTO MEDIUM TO SMALL PIECES , NOW ADD THEM TO THE MEAT. ALSO DRAIN THE JUICE FROM THE STEWED TOMATOES INTO THE MEAT MIXTURE. REMOVE THE TOMATOES FROM THE CAN PLACE ON THE CUTTING BOARD AND CHOP INTO MEDIUM SIZE PIECES, NOW ADD TO MEAT. ADD TOMATO PASTE AND TOMATO SAUCE TO THE MEAT MIXTURE (MORE PASTE WILL MAKE A THICKER SAUCE). LET SAUCE COOK FOR AT LEAST 10 TO 15 MINUTES. COOK PASTA ACCORDING TO BOX DIRECTIONS.MIX PASTA, SAUCE AND PARMESAN CHEESE TOGETHER. E N J O Y !!!!!!!!! Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Softw AETare. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ITALIAN SEASONING 1 PKG. LIPTON ONION SOUP DRY RED WINE (OPTIONAL) 10 TO 12 DRIED MUSHROOMS TOMATO PASTE SALT - PEPPER TOMATO SAUCE GARLIC SALT STEWED TOMATOES GARLIC (GRANULATED) PARMESAN CHEESE OREGANO PASTA - SPAGHETTI ROSEMARY WATER PARSLEY Method: HEAT OIL IN LARGE PAN, ADD MEAT AND BROWN (STIRRING OCCASIONALLY). WHILE MEAT IS BROWNING, PUT ONION SOUP IN A SMALL PAN WITH 1/2 CUP OF WATER AND BRING TO A BOIL THEN REDUCE HEAT AND SIMMER (YOU WANT THE ONIONS TO BE SOFT). IN ANOTHER SMALL PAN ADD THE MUSHROOMS AND ABOUT 1/2 CUP OF WATER, OR JUST ENOUGH WATER YOU COVER THEM, BRING TO A BOIL, REDUCE HEAT AND SIMMER. Recipe: Spaghetti Sauce II Ingredients: 2 28-oz cans of tomatoes (I tend to like diced, but whole, pureed,or any combination work fine) 1 3-oz (the smallest you can find) can tomato paste 1 medium-sized onion 3 or so cloves garlic, or to taste (optional: a smallish, say 1 x 1/ inch, chunk of ginger) 1 bay leaf oregano, thyme, rosemary (dried or fresh) (marjoram, basil are also possible) oil for sauteeing Method: Peel and chop the onion, garlic, and, if using it, ginger. Get thes e as small as you can/have patience for. I use the food processor. Saute onion and garlic (and ginger) in the oil for a few minutes, until the onion is transparent, but not brown. Add the canned tomatoes, including the juice. Also add the tomato paste, and mix. Add the bay leaf and other herbs. Simmer for at least 1/2 hour, or until the consistency is right; you may need to add a little water. I don't tend to use measured amounts of herbs, but experience has shown that you don't want to add too much rosemary (a tsp. is probably enough, and a Tbsp. too much), but it does fine with lots of oregano and a goodly amount of thyme. Also, it keeps really well in the refrigerator and freezes quite successfully. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ er. Get thes e as small as you can/have patience for. I use the food processor. Saute onion and garlic (and ginger) in the oil for a few minutes, until the onion is transparent, but not brown. Add the canned tomatoes, including the juice. Also add the tomato paste, and mix. Add the bay leaf and other herbs. Simmer for at least 1/2 hour, or until the consistency is right; you may need to add a little water. I don't tend to use measured amounts of herbs, but experience has shown that you don't want Spaghetti With Roasted EggplantB PastaC 1 to 1 1/4 lbs. eggplant, trimmed and halved lengthwise 1/3 cup olive oil 1 onion, minced 2 large garlic cloves, minced 1 (28 oz.) can crushed tomatoes in puree salt and pepper 2 tablespoons minced fresh basil leaves 1 lb. spaghetti s (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 2oz cans Tomato Paste 4 24oz cans Tomato Puree 2 24oz cans Whole Tomatoes Meatballs: 1 lb hamburger 4 cloves of garlic 1 tsp of oregeno 1 tsp of basil 1 1/2 cup of bread crumbs 1 cup of parmeasan cheese Veg oil (cover bottom of hea ve frying pan about 1 inch) Method: Pour Olive Oil in the bottom of LARGE pot, enough to cover bottom (about1/4 inch deep), add onions, garlic and bell pepper. Lightly brown in oil. Add all tomato stuff, stir well, add all other ingredients, stir well. add a couple cans of water (approx 24 oz's). Let simmer at least 5 hours (the longer it cooks the better it is!) MEATBALLS: Mix all ingredients together except for oil. Make little balls, and fry in oil until cooked. Additional Note Spatzli Egg NoodlesB PastaC 4Dw3 c Flour; Unbleached 1 t Salt 1/4 t Nutmeg (optional) 4 Eggs; Large, Beaten 1/2 c (or more) Water 1/4 c Butter Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff. Using a spaetzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water about 5 minutes or until they rise to the surface. Lift noodles out and drain on paper towels. Brown noodles in melted but skillet over medium heat, warm th oil until hot. Add the onion and garlic and cook, stirring, for 3 minutes. Add the tomatoes and simmer, stirring occasionallly, for 10 to 12 minutes, or until thick. Add the chopped eggplant, salt, and pepper, and simmer, stirring occasionally, for 5 minutes, or until heated through. Stir in basil. Keep sauce warm. Bring a large saucepan of salted water to a boil. Add spagetti and cook until ready. Drain; transfer to bowl and toss gently with the sauce. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Spiced Chicken With HoneyB PoultryC 1/4 cup unsalted butter 1/2 cup honey 1/4 cup Dijon mustard 1 teaspoon salt 1 teaspoon curry powder chicken drumsticks or thighs Preheat oven to 375. Melt butter; add honey, mustard, salt and curry powder. Remove from heat. Roll chicken pieces in mixture to coat. Bake for one hour, basting frequently. American` 1/4 cup unsalted butter 1/2 cup honey 1/4 cup Dijon mustard 1 teaspoon salt 1 teaspoon curry powder chicken drumsticks or thighs inaka@tdl.com 20 mins.e 1 Hourf Mediumg Mediumm Spiced Eggplant SaladB SaladsC inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ in dish. Or, don't bother browning them, and serve in/with soup, or with stew. (Another method for shaping the noodles is to spread the mixture on a wooden board and cut off little pieces, dropping them in the boiling water and fishing them out quickly when they're done.) (Be prepared to write off your first few attempts at spaetzle, by the way. They are very labor-intensive, and a little miscalculation with the time in the hot water can ruin them. One joke I heard about them while in Switzerland: Man in restaurant to chef -- "These spaetzli are terrible!" Chef: "How dare you! I've been making them since before you were born!" Man: "Yes, but did you have to leave them in the water that long?!") Additional Notes: Recipe From: inaka@tdl Spiced Eggplant SaladB SaladsC Recipe: Spiced Chicken With Honey Ingredients: 1/4 cup unsalted butter 1/2 cup honey 1/4 cup Dijon mustard 1 teaspoon salt 1 teaspoon curry powder chicken drumsticks or thighs Method: Preheat oven to 375. Melt butter; add honey, mustard, salt and curry powder. Remove from heat. Roll chicken pieces in mixture to coat. Bake for one hour, basting frequently. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created usBying Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ Spiced NutsB AppetizersC Recipe: Spiced Eggplant Salad Ingredients: 1 3/4 pounds eggplant, unpeeled, cut into 1/2-inch cubes 1/2 cup olive oil 2 large onions, finely chopped 1 1/2 pounds tomatoes, coarsely chopped 1 1/4 teaspoon ground cumin 1 1/4 teaspoon ground allspice 1/4 teaspoon cayenne pepper 4 large garlic cloves, minced 2 tablespoons dried currants (or raisins) 2 1/2 tablespoons fresh chopped mint 2 1/2 tablespoons chopped ciltrano Method: Place eggplant in strainer and sprinkle generously with sa lt. Stir to mix. Let drain 45 minutes. Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onions and saute until golden, about 8 minutes. Add tomatoes, cumin, allspice and cayenne. Reduce heat to medium and cook until onions and tomatoes are slightly softened but mixture is not thick, about 5 minutes. Add garlic and currants; stir 1 minute. Tranfer to bowl. Turn out eggplant onto paper towel and gently squeeze dry. Heat remaining 1/4 cup oil in clean heavy large skillet o ver high heat. Add eggplant and cook iuntil tender and golden, stirring frequently, about 10 minutes. Add tomato mix, ciltrano and mint. Stir to blend. Season to taste with salt and pepper. Transfer to bowl and cool. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ le generously with sa lt. Stir to mix. Let drain 45 minutes. Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onions and saute until golden, about 8 minutes. Add tomatoes, cumin, allspice and cayenne. Reduce heat to medium and cook until onions and tomatoes are slightly softened but mixture is not thick, about 5 minutes. Add garlic and currants; stir 1 minute. Tranfer to bowl. Turn out eggplant onto paper towel and gently squeeze dry. Heat remaining 1/4 cup oil in clean heavy large skillet o Spiced Whole LambB LambC 3 lb leg or shoulder of lamb 1 tsp salt 1 tblsp sherry 2 cloves garlic, crushed 1 oz fresh ginger, shredded or 1 tsp ground ginger 1/3 cup oil 1 litre stock 1 tblsp cornstarch Wipe the meat and rup salt into the skin. Put in a pan with cold water to cover, bring to the boil, remove the scum, cover and simmer for 20 minutes. Drain off the liquid. Mix the soy sauce and the sherry with the garlic and ginger and rub into the lamb, leave for 10 minutes. Heat the oil and fry the lamb for about 15 minutes, turning it to brown all over. Add the stock, bring to the boil and simmer for 2 1/2 hours. Mix the cornstarch to a smooth paste with a little cold water. Lift the laB mb on to a hot dish; keep hot. Add cornstarch mixture to the liquid in the pan and bring to the boil, stirring, until slightly thickened. Pour over the lamb. American Spicy Black Bean DipB AppetizersC First prepare the black beans... 2 Cups washed/cleaned black beans 6 (or so) C water 1 medium onion, chopped 1 Tbs minced or granulated garlic 2 Tbs salt zFirst prepare the black beans... Put all ingredients in a suitable pot. Bring to boil, then reduce heat to low and simmer 2-3 hours, or until tender. Add more water if needed, and skim foam off the top Puree the beans in a blender or food processor. Add rest, puree until smooth.. Chill before serving. For a great smokey tasting dip, use chipotle(s) instead of jalapenos! 0 minutes. Heat the oil and fry the lamb for about 15 minutes, turning it to brown all over. Add the stock, bring to the boil and simmer for 2 1/2 hours. Mix the cornstarch to a smooth paste with a little cold water. Lift the lamb on to a hot dish; keep hot. Add cornstarch mixture to the liquid in the pan and bring to the boil, stirring, until slightly thickened. Pour over the lamb. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recC ipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ l.com/~inaka/inakasoft/ Spicy Broiled Shrimp With PastaB SeafoodC Recipe: Fabulous Hot Fudge Sauce Ingredients: 3/4 cup soft brown sugar 1/2 cup unsweetened cocoa 1 tblsp cornstarch 1/2 cup plus 3 tblsp boiling water 1 tsp vanilla Method: Place the first 3 ingredients into a 4 cup pyrex measuring cup (or tall sided microwave safe container). Whisk the dry ingredients together until thoroughly mixed and no trace of lumps exists. Add 1/2 cup + 3 tablespoons boiling water to the dry ingredients and whisk until smooth. Microwave on HIGH for 4 minut es or until quite thick ,stirring midway. Keep a careful watch on it.It should not overflow but it will boil up quite a lot. Remove from microwave and stir in vanilla.Serve. This sauce refrigerates to an even thicker consistency for use as a cold chocolate sauce or as a dip for sliced fruit and can be reheated to serve hot again. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Soft Spicy Cashew ChickenB PoultryC parsley - minced salt - to taste 1 lb cooked fettucini or linquini This can be VERY spicy! Method: Melt butter with the olive oil in a saute pan that can be used under the broiler and that is large enough to hold the shrimp in a thin layer. When mixture is hot, add the garlic. Toss about and don't let it burn. While it cooks, add the white pepper, red pepper flakes, oregano and cayanne pepper, stir well. When garlic looks cooked but not brown (3 minutes), add the shrimp. Toss the shrimp about in the pan, coating with the spiced oil. Add the lemon juice and keep tossing over the heat. Quickly add the parsley, bread crumbs and parmesean. Toss to coat completely. The shrimp should now be bright pink and cooked through. Place the pan under the broiler until cheese looks melted and the smell infuses your kitchen (1-2 minutes). Taste and adjust seasoning if necessary (will probably need a bit of salt). Serve over the cooked pasta, with additional parmesean sprinkl ed over the top. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ he garlic. Toss about and don't let it burn. While it cooks, add the white pepper, red pepper flakes, oregano and cayanne pepper, stir well. When garlic looks cooked but not brown (3 minutes), add the shrimp. Toss the shrimp about in the pan, coating with the spiced oil. Add the lemon juice and keep tossing over the heat. Quickly add the parsley, bread crumbs and parmesean. Toss to coat completely. The shrimp should now be bright pink and cooked through. Place the pan under the broiler until cheese looks melted and the smell infuses your kitchen (1-2 minutes). Taste and adjust seasoning if necessary (will probably need a bit of salt). Serve over the cooked pasta, with additional parmesean sprinkl Spicy Macaroni And CheeseB PastaC 3/4 cup finely chopped onion 1 clove garlic, minced 3/4 tablespoon minced jalapeno 1/2 teaspoon coriander 3/4 teaspoon cumin 2 tablespoons unsalted butter 2 tablespoons flour 2 cups milk 14 ounce can plum tomatoes, juice discarded, te wine 1 teaspoon (or to taste) Szechuan style chili paste (this is the hottest, so if you have a different kind or want less spicy, adjust to taste) Method: In a small bowl, mix together the chicken cubes with one tsp oil, one tsp cornstarch, and the egg white. Set aside while prepping the rest of the ingredients. In a wok or large skillet, heat one tsp of oil until hot but not smoking. Saute the dried red peppers and cashews for thirty seconds, then place on paper towels to drain. A dd the chicken mixture to the pan, and saute until the chicken is white. Remove to paper towels to drain. In the remaining tsp oil, saute the ginger, garlic, red bell pepper, and scallions until fragrant, but not colored. Add the soy sauce, chicken stock, sherry, chili paste and baby corn. Bring to a boil, the lower to simmer and cook for 2 -3 minutes. Add the chicken, cashew and dried hot peppers back to the pan. Raise the heat to medium. Mix the remaining tsp cornstarch with 1 tbs wa kter until dissolved. Add to the pan and cook until the sauce is thickened to your taste. Serve over hot white rice Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ l hot but not smoking. Saute the dried red peppers and cashews for thirty seconds, then place on paper towels to drain. A dd the chicken mixture to the pan, and saute until the chicken is white. Remove to paper towels to drain. In the remaining tsp oil, saute the ginger, garlic, red bell pepper, and scallions until fragrant, but not colored. Add the soy sauce, chicken stock, sherry, chili paste and baby corn. Bring to a boil, the lower to simmer and cook for 2 -3 minutes. Add the chicken, cashew and dried hot peppers back to the pan. Raise the heat to medium. Mix the remaining tsp cornstarch with 1 tbs wa Spicy Peanut Sauce for SatayB SaucesC 1 c Thick coconut milk 2 1/2 tb Red curry paste 3/4 c Thin coconut milk 1 tb Fish sauce 2 tb Light brown sugar 1 1/2 tb Tamarind water 1/4 c Ground unsalted dry roasted -peanuts or 3 tb creamy -peanut butter eat oven to 375. In a large saucepan, cook the onion, garlic, jalapenos, coriander, and cumin in butter over low heat, stirring, until the onion is softened. Stir in the flour and cook for 3 minutes. Add the milk slowly, whisking, bring the liquid to a boil and add tomatoes. Simmer for 2 minutes and add salt and pepper to taste. Mix sauce, noodles, and cheese together. Pour in a greased 2 quart baking dish. Mix bread crumbs and Parmesan together and sprinkle on top. Bake for 20-25 minC Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ and add tomatoes. Simmer for 2 minutes and add salt and pepper to taste. Mix sauce, noodles, and cheese together. Pour in a greased 2 quart baking dish. Mix bread crumbs and Parmesan together and sprinkle on top. Bake for 20-25 min Spicy Squash StewB StewsC Recipe: Chinese Cabbage Roll Ingredients: Napa cabbage ground turkey (or chicken or beef) marinade: 1 tabs soy 1 tabs sherry 1 teasp cornstarch chopped water chestnuts grated small carrot 3,4 shitake soaked and chopped Seasonings: 1 teasp. sesame oil 1/2 teasp sugar pinch white pepper 1 tabs soy chopped green onion Garlic, ginger minced in oil Sauce: 2/3 cup vegetable cocktail juice 1/4 cup chicken broth 1 tabs dry sherry pinch pepper cornstarch Method: Put cabbage in boilig wa ter leaf by leaf. Marinated meat for 1/2 hour. Add veggies and seasonings, mix well. Stuff cabbage leaves and roll. Heat up frying pan and put in oil with ginger and garlic. Put in cabbage rolls and fry. Pour sauce. Cover and braise for 20 to 25 minutes. Take out rolls and thicken sauce with cornstarch. Additional Notes (if any): Recipe From: Yan can cook ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com Spiedies- ShishkebabB BeefC The Meat: Cut your choice of meat into cubes, about 1 1/2" or so. Boneless skinless chicken breast comes out very tender, but most meats (lamb, pork, beef, venison) will make fine spiedies. ns tamari Freshly ground pepper This is not really a curry, and it's not really a chili. It's a kind of in between, and one of my favorites. Serve with rice, an assortment of chutneys, roasted nuts, and sour cream on the side. Method: In a dry skillet, toast the almonds over medium heat for 5 minutes, until lightly browned. Set aside and use the same pan to toast the sesame seeds. Keep tossing the pan to prevent them from burning. In a food processor, grind the almonds and sesame seeds t o a coarse powder. Heat the oil in a heavy bottom pot or large wok. Saute the garlic and onion over high heat for 3 to 4 minutes, stirring frequently. When the onions begin to look translucent, stir in the squash, mushrooms, cumin, oregano, chili powder, and red pepper flakes. Continue to cook over medium high heat for 5 minutes. If the vegetables begin to stick to the pan, add 1 tablespoon of water. Add the tomatoes and just enough water to cover all the ingredients. Partially cover with a lid and simmer until the squash is soft, about 20 minutes. Taste to adjust the chili and hot pepper seasoning. If more is needed, add it now. While the vegetables are simmering, check every so often to make sure there is enough liquid covering the vegetables. If not, add more water. When the squash is soft, stir in the ground almonds, sesame seeds, and the cauliflower. Partially cover with a lid and simmer for 10 minutes, until the cauliflower is soft. Stir in the peas and cook for 1 min tute. When they turn bright green, immediately remove from the heat. Season with tamari znd freshly ground pepper, and serve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 1 tablespoon of water. Add the tomatoes and just enough water to cover all the ingredients. Partially cover with (A"Spinach and Basil Pesto Pork RoastB PorkC 3-4 lbs boneless pork loin 2-3 tbs soy sauce 3 tbs honey garlic salt to taste (optional) spinach and basil pesto Pesto 1 cup firmly packed fresh spinach leaves 1 cup firmly packed basil leaves sp salt (or to taste) (If using lamb, try adding a couple of mint leaves) Method: Mix all ingredients together in a non-metallic dish. Add meat, cover, and marinate in the refrigerator for at least 24 hours; stir occasionally. Olive oil will solidify when refrigerated, so remove the spiedies once or twice per day to allow the oil to 'melt', then stir. Spiedies can be left marinating for 2 to 5 days; some claim that they can be left for a week or more! (Longer marinating may help mak e beef & veal more tender.) Add more marinade if required. To Cook: Purists insist that spiedies must be skewered, shishkebab style, and grilled on the barbecue for just a few minutes. Brush marinade on them occasionally. Do not overcook! The marinated meat (especially chicken) takes on a color that makes it difficult to tell when it's done. Health considerations suggest that you do *not* use leftover marinade on your spiedies at the serving table, since the raw meat will leave all man ner of unhealthy bacteria in it; reserve some of the marinade (or make a fresh batch) to serve at table. Spiedies are best eaten on large sliced hunks of French or Italian bread; the accepted method is to grasp the bread in one hand, place the skewer inside it, and pull the skewer out, leaving the spiedies inside the bread. (Certainly, it saves time!) Kids, however, often prefer to eat them right off the skewer. Leftovers (if any) keep well in the fridge for several days. Additional NotE es (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ k! The marinated meat (especially chicken) takes on a color that makes it difficult to tell when it's done. Health considerations suggest that you do *not* use leftover marinade on your spiedies at the serving table, since the raw meat will leave all man Spring Potato Salad With TunaB SaladsC Recipe: Spinach and Basil Pesto Pork Roast Ingredients: 3-4 lbs boneless pork loin 2-3 tbs soy sauce 3 tbs honey garlic salt to taste (optional) spinach and basil pesto Pesto 1 cup firmly packed fresh spinach leaves 1 cup firmly packed basil leaves 1/2 cup olive oil 5 cloves garlic 1/4 cup grated parmesan cheese 1/4 cup walnuts or almonds (you can use all spinach if you cannot find the fresh basil and then add 2 tsp crushed dried basil) Method: For the pesto, place all ingredi ents except the oil in a blender. With the blender on high add the oil in a steady stream until all is liquified. Set aside. Untie the roast so that there are now two pieces. Using a sharp boning knife or utility knife and starting approximately 1" from the end of the piece of roast, make a cut from one end to the other ending about 1" from the othe end of the roast. Make the cut so that it is in about 1/2" from the edge and goes in a circular manner to the other edge of the roast. W hen the roast is finished cooking and you slice it, the cuts (which will be stuffed) make a circle inside each piece of roast--hope that helps see how to cut the roast. Make the cut on both halves of the roast. Stuff the cuts with the pesto- use all the pesto. Retie the two halves of the roast together. Mix together the honey, soy sauce, and garlic salt. Line a baking pan with heavy duty foil--enough to cover the roast. Set the roast inside the foil--do not cover. Place the roast und er the broiler and baste with the honey-soy mixture. Broil the roast all around, turning as the outside becomes brown and forms a nice crust with the honey-soy baste. After a nice golden brown crust has formed, turn off the broiler and set the oven on 325 degrees. Bring the foil up over the roast and seal. Cook at 325 degrees for 20 minutes per pound. When done, remove from the oven and let sit, covered for about 15 minutes to set the juices. To Serve: Remove from the pan and make sl ices about 3/4" thick. Set on a large serving platter keeping the slice together in a circle so that the stuffing forms the inner circle of each slice. Garnish with thin twisted slices of oranges and parsley. Ladle some of the pan drippings on each piece. Enjoy. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ----------------------F -------------------- ender. With the blender on high add the oil in a steady stream until all is liquified. Set aside. Untie the roast so that there are now two pieces. Using a sharp boning knife or utility knife and starting approximately 1" from the end of the piece of roast, make a cut from one end to the other ending about 1" from the othe end of the roast. Make the cut so that it is in about 1/2" from the edge and goes in a circular manner to the other edge of the roast. W Thai Spring RollsB AppetizersC Recipe: Spring Potato Salad With Tuna Ingredients: 2 pounds medium-size-red-skinned potatoes 6 tablespoons flaked drained canned white meat tuna 1 1/2 teaspoons plus 2 tablespoons white wine vinegar 6 tablespoons extra-virgin olive oil 3 hard-boiled eggs, peeled 1/3 cup thinly sliced onion 2 tablespoons minced fresh parsley Method: Cook potatoes in large pot of boiling salted water until tender, about 35 minutes. Cool. Peel potatoes and cut into 1/4-inch-thick rounds. Combine tuna and 1 1/2 teaspoons vinegar in small bowl. Whisk oil and remaining 2 tablespoons vinegar in another small bowl; add 1 hard-boiled egg yolk and mash. Season vinaigrette with salt and pepper. (Potatoes, tuna and vinaigrette can be made 6 hours ahead. Cover separately; chill. Rewhisk vinaigrette before continuing.) Thinly slice remaining 2 eggs and 1 egg white. Arrange half of potato slices in shallow dish. Season with salt and pepper. Top with half of onion, tuna, egg and parsley. Drizzle half of vinaigrette over. Repeat layering with remaining potato slices, salt and pepper, onion, tuna, egg and parsley. Drizzle remaining vinaigrette over. Serve at room temperature or chill until serving time. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ch-thick rounds. Combine tuna and 1 1/2 teaspoons vinegar in small bowl. Whisk oil and remaining 2 tablespoons vinegar in another small bowl; add 1 hard-boiled egg yolk and mash. Season vinaigrette with salt and pepper. (Potatoes, tuna and vinaigrette can be made 6 hours ahead. Cover separately; chill. Rewhisk vinaigrette before continuing.) Thinly slice remaining 2 eggs and 1 egg white. Arrange half of potato slices in shallow dish. Season with salt and pepper. Top with half of onion, tuna, egg and parsley. Drizzle half Vietnamese Spring RollsB AppetizersC 2 lb ground pork (or mix of pork and veal) 1 large onion chopped 2 eggs 1 lb crabmeat 1 small pkg bean sprouts rinsed and torn up 1 small pkg Longkow bean threads or rice vermicelli cooked according to package 1 pkg triangular rice paper 3 Tbsp parsley salt and pepper to taste oil for deep frying. Method: 1. Set spring roll wrappers aside covered with a cloth to thaw. 2. Drain vermicelli and cut into 4 cm lengths.Drain mushrooms remove stems and chop caps finely.Mix mushrooms and vermicelli with the prepared veggies and meat.Add fish sauce and stir until well mixed. 3. To make small spring rolls cut wrappers into quarters.Separate wrappers and cover again with cloth to prevent drying.Place a portion of the filling in one corner of a wrapper and fold the corne r over.Fold the two sides over the filling and roll up towards the point.Moisten the end and stick down. 4. Heat oil in deep fryer or wok.Have a wire rack with paper towels ready at hand for draining.When oil is hot slide in 3 or 4 spring rolls and fry until golden brown.Remove to rack and drain excess oil. 5. Arrange spring rolls on a plate and garnish with sprigs of coriander or parsley.Serve with a dish of Thai sweet chili sauce. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ushrooms and vermicelli with the prepared veggies and meat.Add fish sauce and stir until well mixed. 3. To make small spring rolls cut wrappers into quarters.Separate wrappers and cover again with cloth to prevent drying.Place a portion of the filling in one corner of a wrapper and fold the corne r over.Fold the two sides over the filling and roll up towards the point.Moisten the end and stick down. 4. Heat oil in deep fryer or wok.Have a wire rack with paper towels ready at hand for draining.When oil is hot slide in 3 or 4 spring rolls and fry until golden brown.Remove to rack and drain excess oil. 5. Arrange spring rolls on a plate and garnish with sprigs of coriander or parsley.Serve with a dish of Thai sweet chili sauce. Additional Notes: Recipe From: inaka@tdl.com --------- Recipe: Vietnamese Spring Rolls Ingredients: 2 lb ground pork (or mix of pork and veal) 1 large onion chopped 2 eggs 1 lb crabmeat 1 small pkg bean sprouts rinsed and torn up 1 small pkg Longkow bean threads or rice vermicelli cooked according to package 1 pkg triangular rice paper 3 Tbsp parsley salt and pepper to taste FISH SAUCE 1 pint lemonade (or 1 lemon cut & squeezed thoroughly 1 pint water and sugar to taste) 2 cloves crushed garlic 1 Tbsp or more (to taste) of bottled fish sauc e (available in Orientalstores) 1/2 tsp crushed Italian red pepper Method: Mix pork onion eggs crab sprouts bean threads parsley salt and pepper as you would to make meatballs. Fill a large flat bowl with warmwater. Using 2 triangular papers for each spring roll dip into warmwater and overlap points (tip to tip). Place one large spoonful of pork mixture onto one paper and roll across to end of facing paper tuckingin the ends. Deep fry in hot oil about 10-15 minutes until dark golden brown. To eat place a spring roll in a lettuce-leaf lined with a couple of mint leaves roll up and dip in fish sauce below. FISH SAUCE Add garlic and crushed red pepper to lemonade. Add fish sauce several drops at a time until the lemonade turns brownish (to taste). Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ -------------------D ----------------------- 1/2 tsp crushed Italian red pepper Method: Mix pork onion eggs crab sprouts bean threads parsley salt and pepper as you would to make meatballs. Fill a large flat bowl with warmwater. Using 2 triangular papers for each spring roll dip into warmwater and overlap points (tip to tip). Place one large spoonful of pork mixture onto one paper and roll across to end of facing paper tuckingin the ends. Deep fry in hot oil about 10-15 minutes until dark golden Squash CasseroleB VegetablesC 1 pound yellow squash 1 1/2Cup grated cheese 1/4 stick butter 1 egg 1/4 Cup milk 1 medium sized onion diced 8 round buttery crackers Recipe: Spritzgeback (Spritz Cookies) Ingredients: 1 c Butter, (No Margarine) 2/3 c Confectioners' Sugar 1 Egg, Large 1 Egg Yolk, Large 1 t Almond Or Lemon Extract 2 1/4 c Flour, Unbleached, Unsifted 1/4 t Salt 1/2 t Baking Powder Method: Beat butter and sugar until light. Beat in egg, egg yolk and extract. Sift flour, salt, and baking powder; gradually add flour mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep remaining dough chil led. Shape cookies onto a greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire racks and store in airtight tins. Makes 4 to 6 dozen cookies. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ Standard MarinadeB SaucesC ManyD 3 Cups White Wine 3 TBS Dried Onion Flakes 2 TBS Black Pepper 2 Tsp Garlic Powder 2 Tsp Seasoned Salt 1/4 Cup Worcestershire Sauce Combine all ingredients and pour over meat. Allow to stand overnight or longer, refrigerated and covered. Drain and dry and broil or bake normally. American Steamed BunsB Breads & MuffinsC 2 Tbsp. Hoi sin sauce 1-1/2 Tbsp. oyster sauce 1-1/2 Tbsp. soy sauce 1/2 tsp. sesame oil 8 ounces Barbecured Pork 4 green onions 2 Tbsp. vegetable oil 2 tsps. grated pared fresh ginger root 1 clove garlic - crushed 1. Combine hoi sin sauce, oyster sauce, soy sauce and sesame oil. Chop pork and onions finely. 2. Heat vegetable oil in wok or fry pan over high heat. Stir fry ginger and garlic in the oil 1 minute. Stir in hoi sin mixture. Cook and stir 2 minutes. Combine 1/2 cup of the water and the cornstarch. Blend into hoi sin mixture. Cook and stir until liquid boils. Reduce heat to medium and simmer 2 minutes. Stir in pork and onions. Remove from heat. Cool completely. 3. Combine flou Steamed DumplingsB Breads & MuffinsC ManyD (dough for outside of dumpling) 1 3/4 cups hot water 3 T. sugar 2 T. vegetable shortening or oil 6 cups all-purpose (plain) flour 2 T. baking powder 1/2 tsp. salt Recipe: Steamed Buns Ingredients: 2 Tbsp. Hoi sin sauce 1-1/2 Tbsp. oyster sauce 1-1/2 Tbsp. soy sauce 1/2 tsp. sesame oil 8 ounces Barbecured Pork 4 green onions 2 Tbsp. vegetable oil 2 tsps. grated pared fresh ginger root 1 clove garlic - crushed 1-1/4 cups water 1 Tbsp. cornstarch 3 cups all-purpose flour 1 Tbsp. baking powder 1/2 tsp salt 1/4 cup vegetable shortening or lard 1 tsp. white vinegar Water Method: 1. Combine hoi sin sauce, oyster sauce, soy sauce and sesame oil. Chop pork and onions finely. 2. Heat vegetable oil in wok or fry pan over high heat. Stir fry ginger and garlic in the oil 1 minute. Stir in hoi sin mixture. Cook and stir 2 minutes. Combine 1/2 cup of the water and the cornstarch. Blend into hoi sin mixture. Cook and stir until liquid boils. Reduce heat to medium and simmer 2 minutes. Stir in pork and onions. Remove from heat. Cool completely. 3. Combine flour, baking powder and salt in large bowl. Cut or rub in shortening until mixture resembles bread crumbs. Combine remaining 3/4 cup water and the vinegar. Mix water-vinegar into flour until dough sticks together. Shape dough into ball. Knead on lightly floured sur- face 6 or 8 times. Cover with plastic wrap and let stand 20 minutes. Uncover and knead 4 or 5 times. Divide dough into 12 equal portion. Shape each portion into smooth ball. 4. Roll each ball of dough on lightly floured surface into a circle 5 to 6 inches in diameter. Brush around edges light ly with water. Spoon a heaping tablespoon of the pork mixture onto center of each circle. Carefully pinch edges together to seal dough around filling. Bring the two ends of dough over the seam and pinch together. 5. Cut waxed paper into twelve (5 inch) squares. Brush one side of paper lightly with oil. Place a bun, seam side down, on each square. 6. Place buns with paper in single layer in bamboo steamer over boiling water. Cover and steam buns until done, about 20 minutes. Makes 1 dozen Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ water 1 Tbsp. cornstarch 3 cups all-purpose flour 1 Tbsp. baking powder 1/2 tsp salt 1/4 cup vegetable shortening or lard 1 tsp. white vinegar Water Method: 1. Combine hoi sin sauce, oyster sauce, soy sauce and sesame oil. Chop pork and onions finely. 2. Heat vegetable oil in wok or fry pan over high heat. Stir fry ginger and garlic in the oil 1 minute. Stir in hoi sin mixture. Cook and stir 2 minutes. Combine 1/2 cup of the water and the cornstarch. Blend into hoi sin mixture. Cook and stir until liquid boils. Reduce heat to medium and simmer 2 minutes. Stir in pork and onions. Remove from heat. Cool completely. 3. Combine flour, baking powder and salt in large bowl. Cut or rub in shortening until Steamed DumplingsB Breads & MuffinsC T. sherry, 2 T. sugar, 1/4 cup soy sauce, 3 T. hoisin sauce, 1/4 tsp. red food colouring; marinate 4-5 hrs in fridge; bake 1 hour at 325, brushing with honey three times; let cool 20 min. then dice for dumpling recipe) 1/2 inch piece fresh ginger, minced 1 large or 2 small spring onions, chopped 1 T. cornstarch 2 T. water 1 recipe Silver Loaves Method: Add sugar and shortening to hot water, stir til sugar is dissolved, and allow to cool until barely warm. Sift remai ning dry ingredients into a large mixing bowl, and gradually stir in sugar mixture. Mix well and gradually draw dough together with your hands. It should be soft, but not sticky. On a floured board, knead dough about 5-8 minutes, or til smooth and elastic. Return to bowl, cover with damp cloth and let rise at least 1 hour.Mix together sugar, soy sauce, oyster sauce, chicken stock, sesame oil, black pepper and red food colouring. Set aside. Stir-fry the pork, ginger, and spring onions in the vegetable oil for 2 min. Pour in the seasoning mixture and stir for another minute. Stir the cornstarch into the water and pour into wok. Continue to cook, stirring, until the sauce is like thick custard. Remove from heat. Knead the Silver Loaves dough for 3 minutes. Cover and let sit 10 minutes. Divide into 24 pieces and cover again with the cloth. Pat each piece of dough into a 4 inch in diameter circle. Place a teaspoon of pork filling in centre and pleat edges of circle all the w ay around. Bring edges up over filling, finally pinching the pleats together firmly at the centre top. Set aside for 10 minutes. Place each bun on a piece of wax (greaseproof) paper, and steam with 1/2 inch of space between them, for 12 minutes. Do not open the steamer while cooking or else the characteristic splitting of the top of the bun will not take place. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using AFv Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ridge; bake 1 hour at 325, brushing with honey three times; let cool 20 min. then dice for dumpling recipe) 1/2 inch piece fresh ginger, minced 1 large or 2 small spring onions, chopped 1 T. cornstarch 2 T. water 1 recipe Silver Loaves Method: Add sugar and shortening to hot water, stir til sugar is dissolved, and allow to cool until barely warm. Sift remai ning dry ingredients into a large mixing bowl, and gradually stir in sugar mixture. Mix well and gradually draw dough together with your hands. It should be soft, but not sticky. On a floured board, knead dough about 5-8 minutes, or til smooth and elastic. Return to bowl, cover with damp cloth and let rise at least 1 hour.Mix together sugar, soy sauce, oyster sauce, chicken stock, sesame oil, black pepper and red food colouring. Set aside. Stir-fry the pork, ginger, and spring onions in Steamed Lamb With CabbageB LambC Recipe: Steamed Dumplings Ingredients: 1 3/4 cups hot water 3 T. sugar 2 T. vegetable shortening or oil 6 cups all-purpose (plain) flour 2 T. baking powder 1/2 tsp. salt 1 T. vegetable oil 2 cloves garlic, minced 1 spring onion, finely chopped 3/4 lb. chinese cabbage, chopped, blanched in boiling water for 1 min, drained and squeezed dry in paper towels 1/4 cup cooked baby shrimp, minced 1 tsp. sugar 1 tsp. soy sauce 1/2 tsp. ground black pepper 1 tsp. sesame oil 1 tsp. cornstarch T. water Method: Add sugar and shortening to hot water, stir til sugar is dissolved, and allow to cool until barely warm. Sift remaining dry ingredients into a large mixing bowl, and gradually stir in sugar mixture. Mix well and gradually draw dough together with your hands. It should be soft, but not sticky. On a floured board, knead dough about 5-8 minutes, or til smooth and elastic. Return to bowl, cover with damp cloth and let rise at least 1 hour.Heat the oil in a wok, fry garlic and spring onion til garlic is a light golden colour. Stir in cabbage and shrimp, and cook one more minute. Add sugar, soy sauce, pepper and sesame oil, stir; then add cornstarch mixed with water. Stir again. The mixture should thicken immediately. Fill buns as with above recipe. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ -------D#----------------------------------- ng to hot water, stir til sugar is dissolved, and allow to cool until barely warm. Sift remaining dry ingredients into a large mixing bowl, and gradually stir in sugar mixture. Mix well and gradually draw dough together with your hands. It should be soft, but not sticky. On a floured board, knead dough about 5-8 minutes, or til smooth and elastic. Return to bowl, cover with damp cloth and let rise at least 1 hour.Heat the oil in a wok, fry garlic Steamed RiceB RiceC 4D)2/3 cups long grain rice 3 - 4 cups water Recipe: Steamed Lamb With Cabbage Ingredients: 3 lbs. of your favorite cut of lamb 1 head of cabbage 3 large carrots 3 medium potatoes 1 medium onion 2 long hot peppers 2 T lard or drippings Method: Place lamb in a heavy roasting dish with a cover. Place carrots, potatoes, and onion around the lamb. Cut the head of cabbage into 6 pieces and also place it around the lamb. Place the hot peppers on top of the lamb. Cover and let steam until done. Do not take the cover off unless necessar y. Let roast in a 250 oven for 2-1/2 hrs Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ware: http://www.tdl.com/~inaka/inakasoft/ 5A*STIR FRIED LAMB WITH LEMON-SOY VINAIGRETTEB LambC 4 shallots minced 1 red jalapeno pepper with seeds, minced 2 green jalapeno peppers with seeds, minced 5 garlic cloves, minced 1 tblsp plus 1 tsp peanut oil 1.5 lb lean ground lamb 1/5 cup chopped fresh coriander (cilantro) plus 1/4 cup whole leaves for garnish Stir Fry SauceB SaucesC ManyD 1 Cup Soy Sauce 2 Tsp Ginger 1/2 Cup Brown Sugar 1/2 Cup Water 1 Tsp Garlic Powder 1/2 Cup Sherry 1 Tsp Onion Powder 1/2 Tsp Chinese 5-spice 2 TBS Lemon Juice 1+ TBS Worcestershire Sauce on the side. Lemon-Soy Vinaigrette: ---------------------- 3 tblsp rice wine vinegar 2 tblsp peanut oil 2 tblsp soy sauce 1 tblsp sesame oil 1.5 tblsp fresh lemon juice salt & freshly ground pepper In small bowl, whisk all ingredients together until combined. Cover and refrigerate up to 1 day. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdlEA.com/~inaka/inakasoft/ ------------------------------------------ eanut oil over high heat, stirring well to break up clumps, until browned, about 4 minutes. Drain and set aside. Place 3 radicchio leaves on each plate and fill with the lamb mixture and fill with the lamb mixture. Combine the red onion, white onion, fresh coriander leaves and remaining green jalapenos; sprinkle on top of the lamb. Serve drizzled with a few tbsp of lemon-soy vinaigrette; serve remaining vinaigrette Recipe: Corn Fritters Ingredients: 250 ml (1 cup) cake flour (not self raising) 10 ml baking powder 125 ml (1/2 cup) white sugar 1 ml salt 30 ml melted butter 1 large egg 1 (410g) tin of cream style sweet corn veg/sunflower oil for frying Method: Sieve dry ingredients into a mixing bowl and make a well in the centre. Add melted butter and mix. Beat egg lightly in a seperate bowl and add milk to it. Now gradually stir egg-milk mixture into dry ingredients-butter mixture. Remove an y lumps by beating lightly. Lastly add tin of sweet corn and mix into a fluid consistency. (Add more milk if batter is too stiff). Drop tablespoons full into hot oil (preferably using a non-stick pan) and fry until golden brown on both sides. Drain on paper towels and serve warm with coffee or tea. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka Strawberry DaiquiriB CocktailsC 2 ounces light rum 1/2 ounce Cointreau or triple sec 6 overripe strawberries 1 ounce lime juice 1/2 teaspoon superfine sugar 1 cup crushed iceFkIn a blender, combine all of the ingredients with the crushed ice. Blend well. Pour into a collins glass.K Cuban` 2 ounces light rum 1/2 ounce Cointreau or triple sec 6 overripe strawberries 1 ounce lime juice 1/2 teaspoon superfine sugar 1 cup crushed ice 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Strawberry Daiquiri Ingredients: 2 ounces light rum 1/2 ounce Cointreau or triple sec 6 overripe strawberries 1 ounce lime juice 1/2 teaspoon superfine sugar 1 cup crushed ice Method: In a blender, combine all of the ingredients with the crushed ice. Blend well. Pour into a collins glass. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~i ium bowl, combine egg white, 1 tablespoon of the soy sauce, and 1 tablespoon cornstarch. Add chicken and toss to coat. Let stand 15 minutes. Meanwhile, in a small bowl, combine remaining soy sauce, 1 teaspoon cornstarch, sherry, vinegar, and sugar; set aside. In a large frying pan or wok heat oil over medium-high heat. Stir-fry cashews 1 minute; remove with a clotted spoon and drain on paper towels. Add chicken and stir-fry until opaque, 2 to 3 minutes; remove and set aside. Add ging er, scallions and water chestnuts; stir-fry 1 minute. Add chicken, green pepper and reserved seasoning sauce. Cook, stirring, until thickened. Add reserved cashews and serve over rice. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ Stuffed Boneless Lamb RoastB LambC Recipe: Strawberry Margarita Ingredients: 2 t. coarse salt 1 lime wedge 1 1/2 ounces tequila 1/2 ounce strawberry liqueur 1 1/2 t. cointreau or triple sec 1 1/2 ounces lime juice 1 strawberry Method: Place the salt in a saucer. Rub the rim of a collins glass with the lime wedge and dip the glass into the salt to coat the rim thoroughly; discard the lime. In a shaker half filled with ice cubes, combine the tequila, strawberry liqueur, cointreau, and lime juice. Shake well. Str 2ain into a cocktail glass and garnish with the strawberry. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Stuffed BreadB AppetizersC ManyD Raw bread dough.(Homemade or Frozen - Thawed) (Also can use a raw pizza crust) Pesto (any kind including sun-dried tomato) Garlic and Herb Cheese Black Olives Ham Strips (can omit to make it vegetarian) Mozzerella Cheese Roll bread dough flat. Put ingredients, in order shown, onto dough. Roll jelly roll style, and place onto greased cookie sheet or into greased bread pan. Bake at 350 for 30 minutes. Be creative, add any ingredients to create your own sensational stuffed bread. American nd parsley. Spread lamb with stuffing. Roll meat up, tucking in any loose ends. Tie securely in several places with string. 3. On a rack in a roasting pan, roast shoulder in a 325 F oven for about 1 hour, or until meat is just pink. During the last 15 minutes of roasting, brush lamb with orange juice combined with honey. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka SoftwarCRe. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Stuffed Cabbage or SormaB StewC 3/4 lb. ground pork (you can also make it with all ground beef) .3/4 lb. ground beef 1/2 lb. Hungarian sausage (or you can use mild Pepperoni it is close to the taste of Hungarian Paprika sausage) sliced in 1 inch chunks 2 raw eggs 2 tsp. salt 1 Tbl. paprika Stuffed MushroomsB AppetizersC Recipe: Stuffed Cabbage or Sorma Ingredients: 3/4 lb. ground pork (you can also make it with all ground beef) .3/4 lb. ground beef 1/2 lb. Hungarian sausage (or you can use mild Pepperoni it is close to the taste of Hungarian Paprika sausage) sliced in 1 inch chunks 2 raw eggs 2 tsp. salt 1 Tbl. paprika 1/2 tsp. pepper corns 3/4 lb. of rice 2 large Bay laurel leaves 2 white onions chopped 3 Tbl. shortening (use corn peanut oil or lard). 1 large head of cabbage 1 bottle or pack of sauerkr aut (Do not use canned)rinsed in coldwater. Method: Brown the chopped onion in shortening and place in mixing bowl with ground meats raw eggs uncooked rice paprika salt. Mix well with your clean hands.Take out the core of the cabbage. Leave head whole. Place in large pot of boiling water to wilt the outer leaves. You will be able to gently pull off whole cabbage leaves. Trim off thick center vein of cabbage leaves. Make a pile of leaves on your work station. You may want to shake excess water off.Place 2 Tbsp. of meat and rice mixture on a leaf (starting at the thick end) and roll it up and tuck in ends with your finger. Make as many as you can. Arrange the rolls in cooking pot. Put a few chunks of sausage here and there between the rolls.Cover the rolls two-thirds full of water arrange rinsed sauerkraut on top sprinkle over the peper corns and the bay leaves on top COVER and cook slowly for about 1 1/2 hours or until the rice is tender. Serves 6. Additional Notes (if D any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ age. Leave head whole. Place in large pot of boiling water to wilt the outer leaves. You will be able to gently pull off whole cabbage leaves. Trim off thick center vein of cabbage leaves. Make a pile of leaves on your work station. You may want to shake excess Stuffed Mushrooms IIB AppetizersC 1 lb mushrooms 3 tablespoons bread crumbs, rounded 1 pkg instant chicken flavored broth basil oregano parsley minced onion 1 clove garlic, crushed salad oil dditional dillweed for garnishing. Method: Remove stems from mushrooms. Wash caps well. Combine remaining ingredientsmaking sure all is well mixed. Place bacon-cheese mixture in each mushroom capand place stuffed mushrooms into a lightly buttered baking pan. Sprinkle alittle dillweed onB7 top of each mushroom. Bake at 350 degrees for 15 min. Stuffed Mushrooms IIB AppetizersC 1 lb mushrooms 3 tablespoons bread crumbs, rounded 1 pkg instant chicken flavored broth basil oregano parsley minced onion 1 clove garlic, crushed salad oil Stuffed Mushrooms IIIB AppetizersC 12 large mushrooms 3 tablespoons butter 1/2 tablespoon finely chopped onion 1 1/2 tablespoons flour cream to moisten dash nutmeg 1/2 teaspoon chopped parsley salt and pepper buttered bread crumbs Recipe: Stuffed Mushrooms II Ingredients: 1 lb mushrooms 3 tablespoons bread crumbs, rounded 1 pkg instant chicken flavored broth basil oregano parsley minced onion 1 clove garlic, crushed salad oil Method: Wash mushrooms and remove stems. Chop stems and reserve. Drain caps. In frying pan, heat oil and cook chopped stems approximately 1 minute. Add all remaining ingredients except bread crumbs and cook until tender. Stir in bread crumbs, mixing well. Stuff caps and bake at 400 degrees about 20-25 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ Stuffed SquashB VegetablesC 1 large spaghetti squash 1 cup dried tomatoes (I use the dry ones, not packed in oil) 1/2 cup dried shiitake mushrooms (or porcini) 3 garlic cloves 1 cup bread crumbs (or whole stale bread) 1 cup fresh button mushrooms, chopped 1 Jerusalem artichoke, peeled and chopped 2 tsp basil Recipe: Stuffed Mushrooms III Ingredients: 12 large mushrooms 3 tablespoons butter 1/2 tablespoon finely chopped onion 1 1/2 tablespoons flour cream to moisten dash nutmeg 1/2 teaspoon chopped parsley salt and pepper buttered bread crumbs Method: Wash and stem mushrooms. Chop stems and reserve. Peel caps if desired. Melt butter and fry onion and chopped stems about 10 minutes. Add remaining ingredients except bread crumbs and mix well. Stuff caps and top with bread crumbs. Bake at 425 degrees approximately 15 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Stuffed Vine Leaves in OilB AppetizersC es and mushrooms have softened, chop and add to the bowl. Turn the squash halves over and fill. Add water to the filling to keep the squash from getting too dry. Makes 4 servings. Bake another 10 minutes. Serve hot. Notes: 1) I served the squash as halves. You may also scoop the squash out and serve it like pasta in a large bowl, mixed with the filling. 2) The filling would also be good if it were lightly sauteed in the balsamic vinegar and water before adding it to the squash. 3) Any mi ld-flavored squash would be just as good, such as zucchini. I also have a fondness for adding pumpkin puree to my spaghetti sauce, which leads me to believe that even the very flavorful winter squashs may make good containers for this filling. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Recipe: Cucumber Tea Sandwiches Ingredients: 1 large English cucumber, peeled, sliced paper thin 1/2 teaspoon salt 2 tablespoons white vinegar 1 cup unsalted butter, softened 1/4 cup minced fresh tarragon 1/4 cup minced fresh chervil 30 thin slices whole-wheat bread, enough to make 72 (2x4inch) rectangles Watercress leaves, optional Method: Put cucumber slices in large bowl. Toss with salt. Sprinkle with vinegar. Toss to mix well. Let stand 1 hour. Drain well in colander. Combine butt er, tarragon and chervil. To assemble, spread butter over 1 side of each bread slice. Cover 15 slices with cucumbers, dividing evenly. Close sandwiches. Trim crusts. Cut into 36 rectangles. Arrange on platter, garnished with watercress leaves Additional Notes (if any): For looks, dip one end of a sandwich into mayonnaise, then into minced fresh parsley Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. Summer Potato Soup With BasilB SoupsC THE STOCK Water alone is fine for this soup. 2 tablespoons butter 6 1/2 cups water 1 large white onion or 10 small leeks thinly sliced then chopped 1 bay leaf 5 branches lemon thyme or culinary thyme 1 1/2 pounds new potatoeswashed and roughly chopped Recipe: Stuffed Vine Leaves in Oil Ingredients: 1 Ib. fresh tender vine leaves 1 1/4 cups rice 1/2 cup hurnmus (chick peas) (nuts may be substituted) 1/2 cup chopped parsley 1/2 cup chopped mint 1/2 cup minced scallions 1 cup chopped tomatoes 1 cup olive oil 1 1/2 tsp. salt 1/4 tsp. pepper 1/2 cup lemon juice 1 1/2 cups water 1/4 tsp. cinnamon 1 tomato, sliced 2 whole garlic cloves Method: Wonderful finger food for buffet suppers, picnics or with cocktails. An appetizing dish for a meatless day. Soften leaves by dipping in boiling salted water for a minute. Drain and pile in deep dish while preparing stuffing. Wash and drain rice. Crack hummus (which has been soaked overnight) with rolling pin and remove skins. Make stuffing of rice, hummus, parsley, mint, chopped tomatoes, onions, salt, pepper, cinnamon, and oil. Add seasonings to taste. Stuff one leaf at a time, following method described in illustrations accompanying recipe for Mahshi Warak Areesh bi L ahm. Use a heaping teaspoon of stuffing for each leaf. Fold bottom of leaf up over stuffing, then fold in from each side toward middle. Roll up like a cigar. Rolls should be about three inches long and somewhat thicker than a cigar. Place layer of tomato slices with whole garlic in bottom of pressure cooker pan. Cover with mahshi, arranged side by side in layers. Sprinkle with salt and lemon juice. Add water. Cook under pressure for 12 minutes. Open cooker and simmer uncovered until sauce is thickened. Taste sauce. Add more lemon and salt if necessary. Allow to cool in sauce. Drain sauce into serving bowl. Lift rolls out one by one and arrange on serving platter, or turn out onto the platter. Serve cold. Prepare a day ahead, if possible, for best flavor. Cook without pressure if you prefer (see stuffed vine leaves with meat). Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine fr Sun Dried TomatoesB PreservesC 6D{1 lb Fresh plum tomatoes, ends tr 1/2 t Salt 2 c Extra-virgin olive oil 1 Garlic clove, peeled and spl 1 Sprig fresh basil minced fresh lemon grass 1 tablespoon minced fresh ginger 1/4 cup minced fresh mint 3 tablespoons minced fresh basil 1/4 cup dry-roasted unsalted peanuts, coars chopped ly fresh) tofu (cubed into smallish pieces) chicken also cubed to bite size. mushrooms 1 carrot grated juice from loads of limes (8? i can never put in enough) serrano chillies (or any other hot chili pepper, again preferably fresh, but powdered will do) 1 tsp galanga powder Method: Heat the coconut milk in a pot. Add everything else. As the lemon grass is inedible, put it in a tea ball and immerse the ball in the soup so you can retrieve it later. Cook until the chicken is done and the soup is hot (30 minutes?). Taste to see if it needs more limes (it always does) or more hot peppers (it's better to start mild and build up to the desired level of spicyness). Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer ack pepper Method: Melt the butter in a soup pot with 1/2 cup of the water and add the onion bay leaf and thyme. Cook over medium-low heat 4 to 5 minutes; add the potatoes Taste for salt andPass the soup through a food mil and return it to the soup pot. Avoid using a blender which will tend to make the soup gummy and glutinous.Warm a tablespoon of the olive oil in a skilletadd the tomatoes and cook over medium-high heat until the juice has evaporated and the tomatoes have thickened Comb ine the remaining oil and the basil in a blender jar and puree. Season with salt and vinegar to taste.Serve the soup with a spoonful of the basil puree swirled into each bowl and a generous grinding of pepper. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tomatoes have thickened Comb Sun Dried Tomatoes Caper SpreadB AppetizersC 1 c boiling water 10 dried tomatoes 1 t drained capers juice of one fresh lemon or lime 1 t olive oil (or more if you prefer) 1/2 t salt (or more to taste) pepper to taste loaf of french baguette bread, sliced 3/4-1" thick and toasted under broiler, or in toaster oven drop them into the oil. Add the garlic and basil leaves. Poke all the slices down into the oil until they are completely covered. When they are cool, seal and store in the refrigerator. Microwave Method: Lay the tomatoes on a lightly greased flat dish and sprinkle with salt. Microwave the slices on medium, uncovered, for 35 minutes. The edges of the tomatoes will be wrinkled and dry, but the centers will be slightly soft and pulled away from the skin. Pour the olive oil in a jar and ad yd the tomato slices, one by one. Drop in the garlic clove and immerse the basil in the oil. Cover and store in the refrigerator. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Recipe: Cacahuetes (Oaxacan Peanuts) Ingredients: Salted peanuts roasted with garlic, chilies, and spices 20 small dried red, serrano or other chilies, 1 inch long 4 cloves garlic, minced and pressed 2 tablespoons olive oil 2 pounds salted peanuts 1 teaspoon coarse salt; use a salt mill or kosher salt 1 teaspoons chili powder Method: In a pan over medium heat, cook chilies, garlic, and oil for 1 minute, stirring so chilies won t scorch. Mix in peanuts and stir over medium heat; or sp read on baking sheet and bake at 350 F (175 C) oven for 5 minutes or until slightly brown. Sprinkle coarse salt and chili powder. Mix well, cool, and store in an airtight container for at least 1 day before serving. Keeps well up to 2 weeks. Makes 7 cups Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------- Sun Dried Tomato Pesto IIB SaucesC 1 lemon 2 garlic cloves 8oz (225g) sun-dried tomatoes 6oz (175g) blanched almonds 1 handful flat-leaved fresh parsley 1 handful fresh basil 8floz (225ml) extra virgin olive oil 6oz (175g) freshly grated Parmesan cheese salt and pepper 1. Using a potato peeler, remove zest from the lemon and put in a food processor. Skin the garlic and add to the lemon zest with the tomatoes, almonds, parsley and basil. Process. 2. With the machine running, slowly pour in the oil. Pour the sauce into a mixing bowl and add the Parmesan cheese, salt and pepper. 3. Pour into a sterilised jar and use diluted with a little cream as a sauce for pasta. Super CupcakesB DessertsC 10DWDry Ingredients: 1 1/4 C. Sifted Cake flour 3/4 C. Sugar 2 t. Baking Powder 1/2 t. Salt Sift flour, sugar, baking powder and salt into a mixing bowl. Drop in the crisco. Now put in milk, vanilla, and eggs into another bowl, mix well, and then add 1/2 of the milk, vanilla and egg into the dry ingredients. Beat 150 strokes or one minute with an electric mixer, then add the other 1/2 of the milk mixture and beat for another 1 minute. Bake in 375 oven for 18-20 minutes. G@Liquid Ingredients: 1/2 C. Milk 1 t. Vanilla 1 Egg 1/3 C. CriscoK AmericanL l. Process. 2. With the machine running, slowly pour in the oil. Pour the sauce into a mixing bowl and add the Parmesan cheese, salt and pepper. 3. Pour into a sterilised jar and use diluted with a little cream as a sauce for pasta. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ l.com/~inaka/inakasoft/ Susan's Egg BagelsB Breads & MuffinsC 2 pkg. active dry yeast (regular--not fast acting) 2 cups warm water 3 tablespoon sugar 3 teaspoon salt 2 eggs 1 egg yolk 6 cups flour 1 to 1 1/2 teaspoon dry onion flakes (optional) Dissolve yeast in water. Add sugar and salt, dissolve. Lightly beat in the 2 eggs. Stir well. Add 4 cups of flour, stirring to make a smooth thin dough. Then add remainder of flour to make a stiff dough. Knead this dough 15 minutes. Then set aside covered to rise for 40 minutes. Divide the dough into 20 equal parts and knead each separately to form a small ball. Push a floured finger through the center of each and twirl it around your finger to make a bagel with about a 1 to 1 1/2" hole a Sushi Rice (Shari Rice)B RiceC 3 cups short-grain white rice 3 1/2 cups water 1 small(3") bundle of konbu(dried rolled kelp) seasoning: 1/3 cup rice wine vinegar 1 1/2 Tbsp. sugar 1 tsp. salt Recipe: Susan's Egg Bagels Ingredients: 2 pkg. active dry yeast (regular--not fast acting) 2 cups warm water 3 tablespoon sugar 3 teaspoon salt 2 eggs 1 egg yolk 6 cups flour 1 to 1 1/2 teaspoon dry onion flakes (optional) Method: Dissolve yeast in water. Add sugar and salt, dissolve. Lightly beat in the 2 eggs. Stir well. Add 4 cups of flour, stirring to make a smooth thin dough. Then add remainder of flour to make a stiff dough. Knead this dough 15 minutes. Then set aside covered to rise for 40 minutes. Divide the dough into 20 equal parts and knead each separately to form a small ball. Push a floured finger through the center of each and twirl it around your finger to make a bagel with about a 1 to 1 1/2" hole and an outer diameter of about 3". Let rise for 20 minutes. Bring to boil 3 qts. water with 1 tablespoon sugar in it. Boil 4-5 bagels at a time for 4 minutes each, turning carefully. Dry on a paper towel. Mix the egg yolk with 1 tablespoon water, beat well, rand brush the bagels with the mixture. Bake 20-30 minutes at 400oF (until brown). Don't expose to direct fire in the oven. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ in dough. Then add remainder of flour to make a stiff dough. Knead this dough 15 minutes. Then set aside covered to rise for 40 minutes. Divide the dough into 20 equal parts and knead each separately to form a small ball. Push a floured finger through the center of each and twirl it around your finger to make a bagel with about a 1 to 1 1/2" hole and an outer diameter of about 3". Let rise for 20 minutes. Bring to boil 3 qts. water with 1 tablespoon sugar in it. Boil 4-5 bagels at a time for 4 minutes each, turning carefully. Dry on a paper towel. Mix the egg yolk with 1 tablespoon water, beat well, Suzie's Sourdough StarterB Breads & MuffinsC Sourdough Starter-Initial recipe 2 cups warm water 2/3 cup sugar 6 tablespoons instant mashed potato flakes 1 package rapid rise yeast move from heat and let sit covered for 10 min. While the rice is cooking, heat vinegar, sugar, and salt until everything dissolves. Let cool. Place rice in a large pan(use glass so the vinegar doesn't react with any metal.) Set the fan up to blow on the rice. With a wooden spoon or rice paddle stir in seasoning a little at a time. Careful not to mush the rice. Periodically dip the paddle in cool water to keep the rice from sticking. Keep at room temperature covered with a moist towel. Don't refrigerate. Have a little bowl of 2/3 water and 1/3 vinegar to dip your fingers in to prevent sticking while constructing sushi. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ w.tdl.com/~inaka/inakasoft/ Swedish FlatbreadB Breads & MuffinsC AS8 oz Ground wholemeal flour 8 oz Rye or barley flour 1 t Salt 8 fl Lukewarm water* *You may need as much as 12 fl total. -- Blend the flours together with the salt. Mix in sufficient water to bind together into a dough -- the quantity will depend on the types of flour used. -- Beat until dough leaves the sides of the bowl, then turn onto a floured board and knead thoroughly. Heat the bakestone over a moderate heat and grease it. Divide the dough into four and roll one quarter out into a round as thin as possible. Using a plate about 8 inches wide, trim the edges f the container is tightly sealed, the yeast will die off. Keep at room temperature for 24 hours, then refrigerate. Sourdough FeederStarter must be fed at least every ten days or the yeast will die. If you know you will not make more bread within ten days of most recent feeding, you can freeze the starter until you are ready to bake again. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from C_Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Swedish Pickled ShrimpB AppetizersC 6DP2 1/2 lbs. fresh shrimp in shells 1/2 C. Celery tops 1/4 Mixed pickling spices Recipe: Swedish Flatbread Ingredients: 8 oz Ground wholemeal flour 8 oz Rye or barley flour 1 t Salt 8 fl Lukewarm water* Method: *You may need as much as 12 fl total. -- Blend the flours together with the salt. Mix in sufficient water to bind together into a dough -- the quantity will depend on the types of flour used. -- Beat until dough leaves the sides of the bowl, then turn onto a floured board and knead thoroughly. Heat the bakestone over a moderate heat and grease it. Di vide the dough into four and roll one quarter out into a round as thin as possible. Using a plate about 8 inches wide, trim the edges into a neat circle. Prick all over to prevent the dough bubbling while cooking. ~- Transfer to the bakestone and cook over a moderate heat for about 15 minutes, or until slightly colored. Then turn and cook the other side. Repeat with the rest of the dough, working up the trimmings for re-shaping and baking. -- Cool on a wire tray. When cold, store Vin an airtight container. (Danish-butter-cookie containers, the big ones, are good for this.) Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ leaves the sides of the bowl, then turn onto a floured board and knead thoroughly. Heat the bakestone over a moderate heat and grease it. Di vide the dough into four and roll one quarter out into a round as thin as possible. Using a plate about 8 inches wide, trim the edges into a neat circle. Prick all over to prevent the dough bubbling while cooking. ~- Transfer to the bakestone and cook over a moderate heat for about 15 minutes, or until slightly colored. Then turn and cook the other side. Repeat with the rest of the dough, working up the trimmings for re-shaping and baking. -- Cool on a wire tray. When cold, store Sweet And Sour ShrimpB SeafoodC 4: 2 1/2 lbs. fresh shrimp in shells 1/2 C. Celery tops 1/4 Mixed pickling spices 1 T. Salt 2 C. Sliced Onions 8 Bay Leaves Pickling MarinadeMethod: Cover shrimp with boiling water; add celery tops, spices and salt. Cover and simmer for 5 minutes. Drain, then peel and devein under cold water. Alternate cleaned shrimp, onions, and bay leaves in shallow baking dish. Marinate as below: Pickling Marinade: Combine 1 1/2 C. salad oil, 3/4 C. white vinegar, 3 T. capers and juice, 2 1/2 t. celery seed, 1 1/2 t. salt, and a few drops of Tabasco sauce. Mix well. Pour over shrimp. Cover; chill for at least 24 hours, spooning marinade over shrimp occasionally. These pickled shrimp will keep at least a week in refrigerator. Sweet And Sour ShrimpB SeafoodC Sweet & Sour Turkey BallsB PoultryC 1 pound ground turkey 1 egg, slightly beaten 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper 5 tablespoons flour, divided 3 tablespoons vegetable oil 1 can (22 ounce) pineapple chunks in own juice ketchup, sambal oelek, MSG, sugar, rice wine and cornstarch. Peel garlic and ingwer and chop finely. Also chop scallions finely. Heat 3/4 litres oil in a pan or wok and fry half of the prawns. Take them out of the pan after 45 seconds and drain them. In another pan or wok put 5 tablespoons of oil and fry garly and ginger for 30 seconds. Add prawns and fry while stirring constantly. Add prepared sauce and fry for 1 minute. Add chopped scallions and 2 tablespoons oil. Additional Notes C (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Recipe: Sweet & Sour Turkey Balls Ingredients: 1 pound ground turkey 1 egg, slightly beaten 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper 5 tablespoons flour, divided 3 tablespoons vegetable oil 1 can (22 ounce) pineapple chunks in own juice 1 chicken bouillon cube 1 green pepper, sliced in 1 1/2-inch pieces 1 onion, chunked 2 tablespoons cornstarch 2 tablespoons sugar 1 teaspoon ground ginger 2 tablespoons soy sauce 1/4 cup cider vinegar Method: In medium bowl, mix together egg, garlic, salt, and pepper. Add ground turkey and two tablespoons of the flour. On wax paper, sprinkle remaining flour. Drop turkey mixture by heaping tablespoons onto floured wax paper; roll in flour to form balls. In nonstick frypan, place oil over high heat, add turkey balls and brown, turning. (About 6 minutes). Remove turkey balls and drain on paper towels. Remove oil from frying pan, reserving one tablespoon. Drain juice from pineapple chunks, add enough water to ma ke one cup (if necessary). Add bouillon cube to pineapple juice; stir to dissolve. In frying pan over low heat, place pineapple chunks, green pepper, and onion; stir and cook about 2 minutes. In small bowl, place cornstarch, sugar, and ginger, stir in soy sauce and vinegar until smooth. Add pineapple juice mixture to frying pan; then add cornstarch mixture, stirring and cooking until clear and thickened, about 5 minutes. Add turkey balls to pan and warm. Serve over rice. Makes about 1 8-20 turkey balls. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ t, add turkey balls and brown, turning. (About 6 minutes). Remove turkey balls and drain on paper towels. Remove oil from frying pan, reserving one tablespoon. Drain juice from pineapple chunks, add enough water to ma Swiss FondueB AppetizersC F for 45 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ nd pepper to taste. Spoon half into the lined mold. Cover with a layer of eggplant if you have slices left over and add the rest of the periciatelli. Lightly press down with your hands to spread the pasta mixture to the sides. Fold the over-hanging slices of eggplant over the pasta and cover completely with the reserved slices. Sprinkle the top with the remaining breadcrumbs and dot with the remaining 2 tablespoons butter. Bake for 25 minutes, or until golden brown on top. Remove from the oven, put a platter on top, and invert the pan. Let stand for at least 10 minutes before unmolding. Remove the sides and bottom of the pan. Serve with the remaining sauce on the side. Additional Notes: Recipe From: A Recipe: Swiss Fondue Ingredients: 1 small onion, halved 1 cup milk 4 cups shredded Gouda Cheese 2 t. caraway seeds 1 T. cornstarch 3 T. gin Pepper to taste Rye bread Method: Rub the inside of a fondue pot with the cut side of the onion. Add milk and heat until until bubbly; gradually stir in the cheese until melted. Add caraway seeds. In a small bowl, combine gin and cornstarch. Blend into cheese mixture and stir while cooking for two or three minutes until smooth and creamy. Se Fason with pepper to taste, and serve with mushrooms and light rye bread cubes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ Tabouleh Salad Sanjiv SinghB SaladsC Recipe: Sweet & Sour Spareribs Ingredients: 1-1/2 lbs meaty spareribs 2 Tablespoons oil 4 quarter-sized slices peeled ginger 1 cup boiling water Sauce: 2 Tablespoons bean paste 2 Tablespoons dark soy sauce 2 Tablespoons dry sherry 2 tablespoons cider vinegar 2 Tablespoons sugar 2 teaspoons sesame oil 1 medium whole scallion, coarsely chopped Method: Separate the ribs first, then cop each, meat side down, into 3 pieces.Heat a wok or large, heavy skillet over high heat until hot; add th e oil, swirl, and heat for 30 seconds. Toss in the ginger slices and press them in the oil. Then add the ribs and stir-fry in turning and flipping motions until all are whit. Add the boiling water, adjust the heat to maintain a very gentle but steady simmering, cover, and simmer for 45 minutes. In the meantime, mix the sauce ingredients together in a bowl, stirring until the sugar is dissolved. Chop the scallion. At the end of 45 minutes, the ribs should be tender and there should be v ery little liquid left in the pan. Turn the heat high and tumble the ribs a few times. Then give the sauce mixture a big stir and pour it over the meat; stir vigorously until it thickens and glazes the meat. Scatter in the chopped scallions, give the contents a few fast turns, and scrape the ribs and scallions into a hot serving dish - without the oil. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using ComputDoer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ir-fry in turning and flipping motions until all are whit. Add the boiling water, adjust the heat to maintain a very gentle but steady simmering, cover, and simmer for 45 minutes. In the meantime, mix the sauce ingredients together in a bowl, stirring until the sugar is dissolved. Chop the scallion. At the end of 45 minutes, the ribs should be tender and there should be v TajineB LambC Recipe: Tabouleh Salad Sanjiv Singh Ingredients: 1 can chick peas (or 3/4 cup cooked) 4 cups boiling water 1 cup bulgar wheat, raw 1 1/2 cup fresh parsley 3/4 cup fresh mint, minced 3/4 cup scallion, chopped 3 medium tomatoes, chopped 1/2 cup lemon juice 1/4 cup olive oil 1-2 teaspoon salt freshly ground pepper to taste Method: Pour the boiling water over the bulgar wheat and let stand, covered for 2 hours until the wheat is light and fluffy. Drain the water by putting the wheat i Tn a strainer. Combine the wheat, chick peas and the other ingredients and chill for one hour Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ w.tdl.com/~inaka/inakasoft/ Tasty Vegetable SpreadB AppetizersC ManyDt1/2 c. tahini 1/4 c. water 1-2 T. rice miso (to taste )black pepper to taste 1/2 t. onion powder 1/2 t. fines herbes ut meat and onion in a North-african cooking-pot (forgot its name, but an ordinary stewpot will do just as fine). Add water to a level that just covers the meat, put the lid on the pot, and stew for about 1 hour. Add dried fruits, and stew for another 30 minutes. Roast sesame seed in a grill or dry frying pan till it's brown. Remove the cinnamon and cover the dish with the roasted sesame seed. Additional Notes (if any): Recipe From: inaka@tdl.com ---------------------------------------C This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ oftware: http://www.tdl.com/~inaka/inakasoft/ Teisin Lap (Plate Cake)B Breads & MuffinsC 8 oz Plain flour 2 t Baking powder 1/2 t Grated nutmeg 2 oz Butter 2 oz Lard 4 oz Soft brown sugar 4 oz Mixed dried fruit 2 Eggs, beaten 1/4 pt Cream, or buttermilk Recipe: Tasty Vegetable Spread Ingredients: 1/2 c. tahini 1/4 c. water 1-2 T. rice miso (to taste )black pepper to taste 1/2 t. onion powder 1/2 t. fines herbes Method: In a small saucepan mix tahnini with miso and turn on the heat. Stir continuously while adding water and herbs and keep stiring while it begins to boil (this scorches quite easily and thickens quickly). As soon as it isthick but still a good consistency for spreading take it off the heat.When cool put it in the fridge. This is a great sandwich spreadlike patewith lettuce and mayo. To dress it up for hors d'ouvres experiment with a bit of brandy sherryand capers - you get the idea! Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Ten Chile ChiliB StewsC ManyD 1/3 cup cumin seeds 2 tblsp coriander seeds 2 ancho chiles 2 mulato chiles 4 pasilla chiles 6 lb rimmed beef chuck, cut in 1 1/2 x 1/4 strips 1/2 lb thickly sliced lean bacon, cut crosswise into thin matchsticks 1/2 tsp rosemary 1 tsp crumbled sage Recipe: Teisin Lap (Plate Cake) Ingredients: 8 oz Plain flour 2 t Baking powder 1/2 t Grated nutmeg 2 oz Butter 2 oz Lard 4 oz Soft brown sugar 4 oz Mixed dried fruit 2 Eggs, beaten 1/4 pt Cream, or buttermilk Method: Sift the flour, baking powder and nutmeg into a mixing bowl. Cut the fat into the flour and rub it to a breadcrumb-like consistency. Mix in the sugar and dried fruit. Stir in the eggs, and sufficient cream or buttermilk to make a soft dough. Roll out to 1 inch t `hick, cut into 2 1/2-inch rounds. Cook on a warmed greased bakestone for about 15 minutes on each side. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tware: http://www.tdl.com/~inaka/inakasoft/ Tequila SunriseB CocktailsC 1DA1 1/2 ounces tequila 4 ounces orange juice 2 teaspoons grenadine celery is softened and the chile powder is fragrant, about 10 minutes. Add the cayenne, bay leaves, pequin chile, jalapeno and serrono peppers, chipotle chiles, ham hock, tomatoes, tequila, stock, rosemary, sage and oregano. Simmer uncovered over low heat, stirring occasionally, for 4 hours. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakaE0soft/ ------------------------------------------ n a baking sheet and toast them in the oven until fragrant and puffed up, about 2 minutes. Remove the stems and seeds and grind the chiles in a spice grinder or food processor until powdered. In a stockpot, combine the beef, bacon, ham and corn oil. Cook over moderate heat until the fat is rendered and the bacon is golden, about 20 minutes. Add the celery, ground chiles and ancho chile powder. Cook, stirring frequently, until the Recipe: Bran Muffins Ingredients: 1 1/2 cups All-Bran 1/4 cup oil 1/2 cup raisins 1/2 cup boiling water 1 egg, lightly beaten 1 cup buttermilk 1/4 cup molasses 1 cup plus 2 tablespoons whole wheat flour 2 teaspoons sugar 1 1/4 teaspoons baking soda 1/4 teaspoon salt Method: In a large bowl, combine the All-Bran, oil, and raisins, and pour the boiling water over them. Set the mixture aside to cool slightly. In a small bowl, combine the eggs, buttermilk, and molasses. Add this to the partially cooled cereal mixture. In another small bowl, combine the flour, sugar, baking soda, and salt. Add the flour mixture to the cereal mixture, stirring just enough to moisten. Cover with plastic wrap and let stand for 1 hour. Preheat oven to 400. Grease 12 muffin cups and fill with batter. Bake 20-25 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. Teriyaki MarinadeB SaucesC ManyD 1 Cup Soy Sauce 1/4 Tsp Onion Powder 1/4 Cup Brown Sugar 2 TBS Lemon Juice 1/4 Tsp Garlic Powder 1 Tsp Ground Ginger OCombine all ingredients in jar. Shake to mix well and dissolve sugar. Let stand at least one hour to allow flavors to blend. Pour over beef, steak, pork, chicken, or fish and let marinate for at least two hours. When broiling, brush meat, fish or fowl two or three times while cooking. This works excellent on shish-k-bobs as well! Japanese` 1 Cup Soy Sauce 1/4 Tsp Onion Powder 1/4 Cup Brown Sugar 2 TBS Lemon Juice 1/4 Tsp Garlic Powder 1 Tsp Ground Ginger Teriyaki WingsB PoultryC 6Dm2 1/2 pounds wings, trimmed and separated 1 cup teriyaki sauce 1/2 cup pineapple juice 3 minced garlic cloves Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature. Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve Japanese`n2 1/2 pounds wings, trimmed and separated 1 cup teriyaki sauce 1/2 cup pineapple juice 3 minced garlic cloves 1228c inaka@tdl.comd 2 hrs & 30 mins.e 20 mins.f Mediumm Tex-Mex DipB AppetizersC Tex-Mex DipB AppetizersC Recipe: Teriyaki Wings Ingredients: 2 1/2 pounds wings, trimmed and separated 1 cup teriyaki sauce 1/2 cup pineapple juice 3 minced garlic cloves Method: Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature. Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve Additional Notes (if any): Recipe From: inaka@tdl.com --------------------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ 2 hours or until slightly firm. Serve chilled with tortilla chips. Hints and tips: I use a large oval china platter (like for a roast about 15 inches in length). I pretty much double the ingredients to make the presentation nice and generous. If I'm in a hurry, I buy ready-made guacamole instead of making my own (in this mix, it's hard to tell). I use refried beans instead of bean dip sometimes (takes about 1 1/2 cans). I use chopped green stuffed olives instead of ripe olives, beca use we like them better. Don't assume more than the proper proportion of sour cream/mayo mixture is better...that layer will get too soft and the platter will get messy. This is a real crowd-pleaser and will serve as appetizer for about 10-15 people. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ----------------------------------- AB>m/~inaka/inakasoft/ ------------------------------------------ flour, sugar, baking soda, and salt. Add the flour mixture to the cereal mixture, stirring just enough to moisten. Cover with plastic wrap and let stand for 1 hour. Preheat oven to 400. Grease 12 muffin cups and fill with batter. Bake 20-25 minutes. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ dium t omatoes, cored, halved, seeded and coarsely chopped (2 C.) 2 cans (3 1/2 oz. ea.) pitted ripe olives, drained, coarsely chopped 1 pkg. (8 oz.) sharp Cheddar cheese, shredded Large round tortilla chips Method: 1. Make guacamole: peel, pit and mash avocados in a medium bowl with lemon juice, salt and pepper. Combine sour cream, mayo and taco seasoning in a separate bowl. 2. Assembly: Spread bean dip on a large shallow serving platter. Top with guacamole. Layer on sour c Thai Chicken Coconut SoupB SoupsC 3-4 cans coconut milk (make sure it's the unsweetened kind) 3 tblsp chopped scallions 1-3 tsp lemon grass cilantro (preferably fresh) tofu (cubed into smallish pieces) chicken also cubed to bite size. Recipe: Thai BBQ Chicken Appetizers Ingredients: 3 lbs chicken wing drummettes Marinade: 1/4 cup coarsely chopped garlic roots and lower stems of one bunch cilantro, chopped (about 1 tbsp - shop for a bunch that still has some roots attached) 1 tsp ground turmeric 1 tsp curry powder 1.5 tsp ground dried chilis (cayenne or equivalent)1 tbsp sugar 1/4 tsp salt 3 tbsp thai fish sauce (filipino or vietnamese is ok) Basting liquid: 1/2 cup coconut milk (canned is ok) Garnish: antro sprigs (left over from making marinade) dipping sauce (see recipe below). Method: Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Co Thai Chicken MarinadeB SaucesC ManyD 1 cup canned unsweetened coconut milk 1/2 cup fresh cilantro 1/2 cup (packed) golden brown sugar 1/3 cup (packed) chopped shallots 1/4 cup soy sauce 3 tbsp chopped garlic 2 tbsp chopped peeled fresh ginger 2 stalks lemon grass, chopped 1 tsp salt ArCombine the following in a food processor and soak either chicken or pork overnight. This is excellent on a grill: a pot. Add everything else. As the lemon grass is inedible, put it in a tea ball and immerse the ball in the soup so you can retrieve it later. Cook until the chicken is done and the soup is hot (30 minutes?). Taste to see if it needs more limes (it always does) or more hot peppers (it's better to start mild and build up to the desired level of spicyness). Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created usingCv Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ Thai Chicken SaladB SaladsC 3 cups vegetable oil, for frying 20 won ton skins, cut into 1/4 inch strips 8 cups shredded mixed salad greens 4 cups of bite-size pieces of barbecued or roast chicken (from a 3 lb bird) 1 cup bean sprouts 1 large yellow bell pepper, cut into thin julienne Thai cucumber saladB SaladsC 4DfCucumber chopped (unpeeled) in slices chopped red onion 1/2 red pepper chopped 4 ounces cooked shrimp Mix and serve!G Dressing: 3 tabs lime juice 1 tabs garlic 1 teasp dried crushed chili 1 tabs sesame oil 1 teasp fish sauce a little sugar chopped cilantroK Thai` Cucumber chopped (unpeeled) in slices chopped red onion 1/2 red pepper chopped 4 ounces cooked shrimp Dressing: 3 tabs lime juice 1 tabs garlic 1 teasp dried crushed chili 1 tabs sesame oil 1 teasp fish sauce a little sugar chopped cilantroa 1228c inaka@tdl.comd 15 mins.e Nonef ~Recipe: Thai cucumber salad Type: Salads Style: Thai Preparation Time: 15 mins. Cooking Time: None Ingredients: Cucumber chopped (unpeeled) in slices chopped red onion 1/2 red pepper chopped 4 ounces cooked shrimp Dressing: 3 tabs lime juice 1 tabs garlic 1 teasp dried crushed chili 1 tabs sesame oil 1 teasp fish sauce a little sugar chopped cilantro Method: Mix and serve! freshly grated nutmeg 1 tablespoon finely minced fresh lemon grass 1 tablespoon minced fresh ginger 1/4 cup minced fresh mint 3 tablespoons minced fresh basil 1/4 cup dry-roasted unsalted peanuts, coars chopped Method: In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute. Transfer to paper towels; drain well. In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber. In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Thai Fried Noodles IIB PastaC w2-3 stalks of lemon grass 2 lbs of tiger shrimps or boneless chicken meat 5-6 lime leaves some lemon juice & fish sauce 2-3 small red/green chili peppers 1 can of straw mushrooms 1.5 tblsp of Thai chili paste with soya beans oil (dark redish-brown color), which comes in a jar that can be bought at any Thai grocery store. cilantro/parsley for garnishing and the nice smell s oil. 5. Arrange spring rolls on a plate and garnish with sprigs of coriander or parsley. Serve with a dish of Thai sweet chili sauce. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ nced dried shrimp for garnish fresh cilantro sprigs for garnish lemon or lime wedges for garnish Method: In a bowl, cover the noodles in lukewarm water and let stand to soften, about 15 minutes for fresh noodles or ab r 1 tblsp minced fresh hot chile 4 eggs, lightly beaten 8 oz medium-sized shrimp, shelled and deveined, tails left intact 10 oz fresh bean sprouts 3 green onions, thinly sliced 1/2 cup chopped unsalted dry-roasted peanuts 1/4 cup chopped fresh cilantro (coriander) finely minced dried shrimp for garnish fresh cilantro sprigs for garnish lemon or lime wedges for garnish Method: In a bowl, cover the noodles in lukewarm water and let stand to soften, about 15 minutes for fresh noodles or ab out 30 minutes for dry noodles. Drain and cut into 6-inch lengths, if desired. Set aside. In a small bowl, combine the fish sauce, vinegar, sugar, and paprika, catsup, or tomato paste. Set aside. Heat a wok or saute pan over high heat. Add the oil and swirl to coat the pan. Add the pork or chicken, garlic, and chili and stir-fry for 1 minute. Stir in the drained noodles and the reserved fish sauce mixture and stir-fry about 30 seconds. Push the noodles to one side, pour in about a tablespoon more oil, if necessary, and add the eggs; cook just until slightly set, then break them up. Add the shrimp and stir-fry just until they turn pink. Add most of the bean sprouts, the green onion, and 1/4 cup of the peanuts and stir-fry until the sprouts and onions are crisp-tender, 1 to 2 minutes. Remove from the heat and transfer to a serving plate. Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and dried shrimp. Garnish with the remaining bean sprouts, cilan ctro sprigs, and lemon or lime wedges, and serve immediately. Diners squeeze lemon or lime juice to taste. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ drained noodles and the reserved fish sauce mixture and stir-fry about 30 seconds. Push the noodles to one side, pour in about a Thai PastaB PastaC 3 cloves garlic 1/4 cup red onion -- sliced 1 bunch green onion -- matchstick 1 red bell pepper -- sliced 1 green bell pepper -- sliced 1/2 pound crab surimi seafood chunks -- or shrimp 1 teaspoon curry powder -- Madras, hot 1 chili pepper -- optional h basil Method: Saute cabbage and onion in oil til just softened. Set aside in large bowl. Cook pasta till al dente. While pasta cooks, mix next 9 ingredients in a sauce pan. Heat gently, adding coconut milk gradually. Do not boil. Mix cooked pasta with sauce and veggies. Mix in cilantro and basil. Serve immediately. 4-6 main dish servings. This is a heavy dish; serve with a steamed veggie, and/or a light green salad. Additional Notes (if any): Recipe From: inaka@tdl.com ----C -------------------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ adding coconut milk gradually. Do not boil. Mix cooked pasta with sauce and veggies. Mix in cilantro and basil. Serve immediately. 4-6 main dish servings. This is a heavy dish; serve with a steamed veggie, and/or a light green salad. Additional Notes: Recipe From: inaka@tdl.com ------------- Thai Rice NoodlesB PastaC Recipe: Thai Pasta Ingredients: 3 cloves garlic 1/4 cup red onion -- sliced 1 bunch green onion -- matchstick 1 red bell pepper -- sliced 1 green bell pepper -- sliced 1/2 pound crab surimi seafood chunks -- or shrimp 1 teaspoon curry powder -- Madras, hot 1 chili pepper -- optional 1 tablespoon fish sauce -- optional 1/2 pound angel hair pasta -- cook al dente 1 tablespoon oil Method: Stir fry minced garlic (and chili pepper, optional) in oil. Add red onion and bell peppers. S btir-fry 2 minutes. Add seafood and rest of ingredients. Stir-fry about 2 minutes or until shrimp are done. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tdl.com/~inaka/inakasoft/ Thai Salmon ParcelsB FishC 2 4-5oz salmon fillets 4 sheets filo pastry 1 oz butter zest & juice 1 lime 1 tsp grated ginger 1 clove garlic (pressed) 1 spring onion (finely chopped) 1 Tbsp fresh coriander (finely chopped) salt & pepper n hot water for 20 minutes, or until soft. Drain. 2. Heat oil in a wok or large skillet and saute garlic until golden.Add the shrimp and ground pork and stir-fry until lightly browned. Add the sugar, fish sauce, soy sauce, and chili sauce and stir-fry until the sugar dissolves. Pour in the beaten eggs, let them set slightly, then stir to scramble. 3. Add the noodles and stir-fry about 2 minutes. Push noodles to side of wok or skillet. Add the tamarind sauce and cook for 1 minute. Add the bean sprouts, scallions, radish, and stir-fry until bean sprouts are slightly cooked, about 1 minute. Stir noodles down into tamarind mixture and stir-fry until well-mixed. 4. Pile noodles on a serving dish and sprinkle with peanuts and scallions. Seed cucumber and slice lengthwise into 4 pieces. Place lemon and cucumber wedges on side of plate. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using C ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 1 spring onion (finely chopped) 1 Tbsp fresh coriander (finely chopped) salt & pepper Method: Mix together lime zest and juice, garlic, spring onion, ginger andcoriander. Melt butter. Lay out 1 sheet of filo, and brush with butter. Lay second sheet on top, brush with more butter. Lay a salm on fillet about 2-3 inches from short side of pastry, season to taste and put half of lime mixture on top. Fold short end of pastry over salmon, then fold in the 2 long sides. Fold the salmon over twice more, and cut off the remainingpastry. Do the same with the other fillet. Put the parcels on a well-greased baking sheet, and just before bakingbrush with the remaining butter.Cook at gas mark 5 for 20-25 mins, until brown and crispy. Additional Notes: Recipe From: inaka@tdl.com -------- Thai Tomyung Kun ChickenB SeafoodC 2-3 stalks of lemon grass 2 lbs of tiger shrimps or boneless chicken meat 5-6 lime leaves some lemon juice & fish sauce 2-3 small red/green chili peppers 1 can of straw mushrooms able oil for deep frying Makes 12 large spring rolls, or 36 small hors d'oeuvre size Method: 1. Set spring roll wrappers aside, covered with a cloth to thaw. 2. Drain vermicelli and cut into 4 cm lengths. Drain mushrooms, remove stems and chop caps finely. Mix mushrooms and vermicelli with the prepared veggies and meat Add fish sauce and stir until well mixed. 3. To make small spring rolls, cut wrappers into quarters. Separate wrappers and cover again with cloth to prevent drying. P lace a portion of the filling in one corner of a wrapper and fold the corner over. Fold the two sides over the filling and roll up towards the point. Moisten the end and stick down. 4. Heat oil in deep fryer or wok Have a wire rack with paper towels ready at hand for draining. When oil is hot, slide in 3 or 4 spring rolls and fry until golden brown. Remove to rack and drain excess oil. 5. Arrange spring rolls on a plate and garnish with sprigs of coriander or parsley. Serve with a dish of Thai sweet chili sauce. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ermicelli with the prepared veggies and meat Add fish sauce and stir until well mixed. 3. To make small spring rolls, cut wrappers into quarters. Separate wrappers and cover again with cloth to prevent drying. P lace a portion of the filling in one corner of a wrapper and fold the corner over. Fold the two sides over the filling and roll up towards the point. Moisten the end and stick down. 4. Heat oil in deep fryer or wok Have a wire rack with paper towels ready at hand for draining. When oil is hot, slide in 3 or 4 spring rolls and fry until golden brown. Remove to rack and drain excess oil. 5. Arrange spring rolls on a plate and garnish with sprigs of coriander or parsley. Serve with a dish of The Perfect Onion RingB AppetizersC ManyDEOnions, or other veggies buttermilk self rising flour deep frying oil ut in lemon grass, and the chili paste. Put in the shrimps and the mushrooms. Let it boil for 10 minutes. Put in the "lime" leaves and sliced chili peppers (1 min). It's done!! Now you can mix it in a serving bowl with some lemon juice and fish sauce. Garnish with cilantro and serve hot with Thai Jasmine rice. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://CHwww.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ Thousand Island DressingB SaucesC 1 cup mayonnaise 3 tbsp chili sauce 1 tbsp cider vinegar 1 tbsp cream 1 tbsp minced green pepper 1/4 cup chopped celery 1 hopped hard boiled egg 1/4 tsp salt 1/2 tsp paprika Mix all thoroughly. American Recipe: The Perfect Onion Ring Ingredients: Onions, or other veggies buttermilk self rising flour deep frying oil Method: Here's the way I do onions, and also, pepper strips, hot peppers, zucchini and any fried appetizer. Cut the onion into thin circles, then cut in half. Put the cut and separated onions into a bowl with some BUTTERMILK for 10-15 minutes. Take from the buttermilk and put into a covered bowl with SELF RISING FLOUR (a must--not plain) shake until coated. Fry in oil a ^nd drain. This makes a very crispy onion ring, no slimpy onion that pulls from the center of coating. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Thyme ChickenB PoultryC 2 whole boneless chicken breasts flour for dredging 2 tablespoons unsalted butter 1/2 medium onion, chopped 1 teaspoon thyme 1/2 cup white wine 1/2 cup heavy cream salt and pepper to taste 1Cut chicken breasts in half. Pound slightly and dredge in flour. Saute in hot butter until brown. Remove chicken and add onion and thyme. Saute for a few minutes, add wine and reduce. When liquid is reduced by half, add cream. Reduce again by half. Add salt and pepper and return chicken to skillet. French Thyme PotatoesB PotatoesC 3 pounds boiled potatoes 1/2 to 3/4 cup olive oil 2 tablespoons unsalted butter 1/2 medium onion, chopped 1 teaspoon thyme 1/4 teaspoon garlic powder salt and pepper 1 tablespoon red wine vinegar Saute onion in 1/2 cup oil and butter. Add thyme, garlic powder, salt and pepper, and red wine vinegar. Dice potatoes and pour sauce over them. Add additional oil if necessary. American` 3 pounds boiled potatoes 1/2 to 3/4 cup olive oil 2 tablespoons unsalted butter 1/2 medium onion, chopped 1 teaspoon thyme 1/4 teaspoon garlic powder salt and pepper 1 tablespoon red wine vinegar 1228c inaka@tdl.comd 15 mins.e 20 mins.f Highg Mediumm Recipe: Thyme Potatoes Ingredients: 3 pounds boiled potatoes 1/2 to 3/4 cup olive oil 2 tablespoons unsalted butter 1/2 medium onion, chopped 1 teaspoon thyme 1/4 teaspoon garlic powder salt and pepper 1 tablespoon red wine vinegar Method: Saute onion in 1/2 cup oil and butter. Add thyme, garlic powder, salt and pepper, and red wine vinegar. Dice potatoes and pour sauce over them. Add additional oil if necessary. Additional Notes (if any): Recipe From: inaka@tdl.com ------------B ------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ Recipe: Tig s Stuffed Mushrooms Ingredients: 1-1/2 lbs large mushrooms with nice caps 2 cloves garlic minced 1 med. onion minced 2 Tbsp. butter 1/2 tsp. basil 1 tsp. prepared mustard salt and pepper to taste 2 Tbsp. white flour1 Tbsp. plain yogurt (or sour cream would work chopped into little pieces) fresh bread (about 6 slices) 1/2 cup shredded Mozarella cheese olive oil Method: Wash mushrooms and separate the stems from the caps. Set the caps asideto dry outwhile you dice the stems into very small pieces. Set the stempieces asideand toss the mushroom caps in a little olive oil.Melt the butter in a medium saucepan and toss in the garlic and onion.Saute for a few momentsthen add the basilmustardsaltpepper andmushroom stem pieces. When the veggies are softadd the flour and stirfor two minutes. Then remove the pan from the heat and stir in the sourcream. Allow to cool a bitthen add about 2/3 of the mozarella plusenough bread pieces to make the mixture stick together.Fill mushroom caps with the mixture and place on a cookie sheet. When allthe caps are filledtop with the remaining mozarella and bake at 350degrees until the cheese starts to bubble (about 10 to 15 minutes). Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ o dry outwhile you dice the stems into very small pieces. Set the stempieces asideand toss the mushroom caps in a little olive oil.Melt the butter in a medium saucepan and toss in the garlic and onion.Saute for a few momentsthen add the basilmustardsaltpepper andmushroom stem pieces. When the veggies are softadd the flour and stirfor two minutes. Then remove the pan from the heat and stir in the sourcream. Allow to cool a bitthen add about 2/3 of the mozarella plusenough bread pieces to make the mixture stick together.Fill s Cheese Bone CookiesB AppetizersC 2 CUPS FLOUR 2 CLOVES GARLIC , FINELY CHOPPED 1 1/4 CUPS SHREDDED CHEDDAR CHEESE 1/2 CUP VEGETABLE OIL 4 - 5 T. WATER PREHEAT OVEN TO HOT (400 MAKE CARDBOARD PATTERN OF DOG BONE, 4" LONG OR USE A DOD-BONE COOKIE CUTTER OR TRACE STORE BOUGHT DOG BISCUIT. COMBINE FLOUR, CHEESE, GARLIC AND OIL IN CONTAINER OR FOOD PROCESSOR. COVER, WHIRL UNTIL MIXTURE IS CONSISTENCY OF COURSE MEAL. WITH MACHINE RUNNING, SLOWLY ADD WATER UNTIL MIXTURE FORMS A BALL. DIVIDE DOUGH, ROLL OUT --- 1/2" THICK CUT OUT BONES. TRANSFER TO UNGREASED COOKIE SHEET. BAKE FOR 10-15 MINUTES OR UNTIL BO gthwise 3/8 inch thick. Salt and let stand in a colander for 30 minutes. Meanwhile, use 1 tablespoon of the butter to lightly coat a 10-inch mold with 3-inch-wide sides or a 10-inch springform pan. Coat evenly with 2 tablespoons of the breadcrumbs. Blot the eggplant slices dry. Fry the slices in the oil in a large skillet over medium-high heat until lightly golden on both sides. Drain on paper towels. Set some slices aside for the top of the timbale. Line the bottom of the mold or pan wit h some of the others, making an attractive arrangement since, when the timbale is unmolded, the bottom will be the top. Line the sides with the rest of the slices, slightly overlapping them and letting them hang over the edge of the pan. If you have any slices left over, set them aside to make a layer in the middle. Set aside. Preheat the oven to 350 degrees. Cook the perciatelli in boiling salted water for 3 minutes, or until less than al dente since it will cook further in the oven. Dra in and return the pot. Warm the tomato sauce if cold. Stir 2 cups of the sauce, the oregano, basil and cheese into the pasta. Add salt and pepper to taste. Spoon half into the lined mold. Cover with a layer of eggplant if you have slices left over and add the rest of the periciatelli. Lightly press down with your hands to spread the pasta mixture to the sides. Fold the over-hanging slices of eggplant over the pasta and cover completely with the reserved slices. Sprinkle the top with the re maining breadcrumbs and dot with the remaining 2 tablespoons butter. Bake for 25 minutes, or until golden brown on top. Remove from the oven, put a platter on top, and invert the pan. Let stand for at least 10 minutes before unmolding. Remove the sides and bottom of the pan. Serve with the remaining sauce on the side. Additional Notes (if any): Recipe From: Anna Tasca Lanza's The Flavors of Sicily ------------------------------------------ This recipe was created using Computer Cuisine Toasted AlmondB CocktailsC 1D:1 1/2 ounces amaretto 1 ounce Kahula 2 ounces light creamF In a shaker half filled with ice cubes, combine all of the ingredients. Shake well. Strain into an old fashioned glass almost filled with ice cubes.K American`;1 1/2 ounces amaretto 1 ounce Kahula 2 ounces light cream 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Toasted Almond Ingredients: 1 1/2 ounces amaretto 1 ounce Kahula 2 ounces light cream Method: In a shaker half filled with ice cubes, combine all of the ingredients. Shake well. Strain into an old fashioned glass almost filled with ice cubes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------B ------------ dl.com/~inaka/inakasoft/ lub soda 1 maraschino cherry 1 orange slice IRL UNTIL MIXTURE IS CONSISTENCY OF COURSE MEAL. WITH MACHINE RUNNING, SLOWLY ADD WATER UNTIL MIXTURE FORMS A BALL. DIVIDE DOUGH, ROLL OUT --- 1/2" THICK CUT OUT BONES. TRANSFER TO UNGREASED COOKIE SHEET. BAKE FOR 10-15 MINUTES OR UNTIL BOTTOMS ARE LIGHTLY BROWN. COOL ON WIRE RACK. REFRIGERATE IN AIRTIGHT CONTAINER. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine Cdfrom Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Tom YamB SeafoodC Onion sliced Tomotoes quartered, skin removed. lime leaf, lime juice asam juice lemon grass bruised laos bruised fish sauce stock /Fry onion till soft and fragrant, add stock, lemon grass,laos, chili paste, lime leaves, lime juice, asam juice and let it cook for a while. Add tomotoes and mushrooms. Add the shrimp, fish slices and squid. Season with fish sauce and a little sugar. Serve hot with coriander sprinkled generously over. Tomatillo SalsaB SaucesC 1 1/4 pounds tomatillos, husks removed 1/3 cup chopped fresh cilantro 1 jalapeno, serrano or ohte rsmall hot chile, stemmed 3/4 cup chicken broth 1/3 cup lime juice salt (optional) Recipe: Tom Yam Ingredients: Onion sliced Tomotoes quartered, skin removed. lime leaf, lime juice asam juice lemon grass bruised laos bruised fish sauce stock freshly made chilli paste mushrooms sliced. prawns, deveined, shelled leaving tail fish slices squid, cross with knife. big green chillies coriander Method: Fry onion till soft and fragrant, add stock, lemon grass,laos, chili paste, lime leaves, lime juice, asam juice and let it cook for a while. Add tomotoes and mushrooms. Add z the shrimp, fish slices and squid. Season with fish sauce and a little sugar. Serve hot with coriander sprinkled generously over. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ Tomato & Caper SauceB SaucesC 2 6 oz cans tomato past 1 cup beef broth 1 tsp caper juice 1 tblsp Worcestershire sauce 1 tsp salt freshly ground black pepper dash of cayenne pepper 2 tblsp capers Recipe: Tomatillo Salsa Ingredients: 1 1/4 pounds tomatillos, husks removed 1/3 cup chopped fresh cilantro 1 jalapeno, serrano or ohte rsmall hot chile, stemmed 3/4 cup chicken broth 1/3 cup lime juice salt (optional) Method: Rinse tomatillos; arrange in a single layer on a baking sheet and roast in a 500 oven until slightly singed (about 15 minutes). Let cool. In a blender or food processor, whirl tomatillos with cilantro and chile. Stir in broth and lime juice; season to taste wi th salt, if desired. Makes 3 cups. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Tomato FrittersB VegetablesC 4DQ4 cups fresh tomatoes - chopped 2 eggs pepper flour vegetable oil for frying Tomato RefresherB BeveragesC 5D^2 1/2 C. Tomato Juice 3 T. Lemon Juice 1 t. Sugar 1/4 t. Celery salt 1 t. Worcestershire SauceF\Combine all ingredients; chill. Stir before serving. Float paper thin lemon slices on top.K AmericanL Recipe: Tomato Fritters Ingredients: 4 cups fresh tomatoes - chopped 2 eggs pepper flour vegetable oil for frying Method: Peel and chop very ripe tomatoes into thumbnail size peices. Add salt and pepper to taste. Add eggs and mix well. Add flour 1/2 cup at a time, mixing well after each addition until you have a thick batter. Batter should pour from a spoon, but be thicker than pancake batter. Heat 1/2 inch vegetable oil in skillet over medium-high heat. Spoon batter into p gatties and fry until golden brown on each side. Remove from pan and drain on paper towel. Additional Notes (if any): Recipe From: FROM THE KITCHEN OF CATHY CARROLL: ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ Tomato RiceB RiceC Rice 1 cup Tomatoes 1/2 can Green Pepper 1 Onions 1-2 Green Chillies 2-3 Ginger 1/2 inch Garlic 2-3 cloves Fresh coriander bunch Random spices ? Fry cut onions, green pepper, ginger, garlic, random spices ( cloves, black pepper, cinnamon, cardamon, bay leaves) and salt for 5 - 10 minutes. Add tomatoes, saute for a while. Add washed and drained rice, fry for 5 minutes or so. Add more water and cook until rice is done. Extra fancy: Top rice with cheese, tomato and green pepper slices (rings, e.g.) and bake for 20 - 25 minutes at 250F. Indian` Rice 1 cup Tomatoes 1/2 can Green Pepper 1 Onions 1-2 Green Chillies 2-3 Ginger 1/2 inch Garlic 2-3 cloves Fresh coriander bunch Random spices ? 1228c inaka@tdl.comd 15 mins.e 25 mins.f Recipe: Tomato Rice Ingredients: Rice 1 cup Tomatoes 1/2 can Green Pepper 1 Onions 1-2 Green Chillies 2-3 Ginger 1/2 inch Garlic 2-3 cloves Fresh coriander bunch Random spices ? Method: Fry cut onions, green pepper, ginger, garlic, random spices ( cloves, black pepper, cinnamon, cardamon, bay leaves) and salt for 5 - 10 minutes. Add tomatoes, saute for a while. Add washed and drained rice, fry for 5 minutes or so. Add more water and cook until rice is done. Extra fancy: Top rice wi Uth cheese, tomato and green pepper slices (rings, e.g.) and bake for 20 - 25 minutes at 250F. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ dl.com/~inaka/inakasoft/ Recipe: Tomato Soup (Paradicsom Leves) Ingredients: 1/2 lb. good bacon, sliced and cut in small pieces 1 large onion, minced 1 large can of crushed of pureed tomato 32 oz. size 1 can of water 1/2 cup of celery, minced 1 Tbls. sugar a few peppercorns and salt to taste Method: Saute bacon in a soup pot, and drain off bacon fat. Saute minced onion and celery with bacon bits in pot till transparent. Add the can of tomatos and add one can of water. Add 1 Tbls. sugar, and peppercorns. Bring soup pot to low boil, and lower heat to simmer and let simmer about 45 min. or 1hour. Soup can contain broad noodles, or rice. precook these and add before serving. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ the chicken in a roasting pan or baking disk. Salt and pepper the outside if you wish and place one strip of bacon across the chicken. Cover with foil and bake at 325 degrees for about 2 hours for a 4 lbs chicken, with the last 1/2 hour uncovered to brown the skin. You will need to baste the chicken at least twice during the cooking and twice during the browning. This can be done on the gas grill and it comes out with a wonderful flavor. If you have a temperature gauge on the grill, ke ep it 300-325 degrees. It will take a little longer to cook on the grill, but the wait is worth it. The potatoes come out very done and the onions have a slight crunch to them. The butter and bacon do add fat, but use margerine instead and no bacon and baste more to cut down on the fat. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ Tropical Fruit SalsaB SaucesC 1 firm-ripe mango, peeled and diced 1 cup each diced fresh pineapple and diced honeydew 1/2 cup diced red bell pepper 1/3 cup seasoned rice wine vinegar 2 tblsp minced fresh cilantro 1/2 tsp crushed red pepper flakes AtIn a bowl, mix mango, pineapple, honeydew, bell pepper, vinegar, cilantro, and red pepper flakes. Makes 3 1/2 cups. Mexican` 1 firm-ripe mango, peeled and diced 1 cup each diced fresh pineapple and diced honeydew 1/2 cup diced red bell pepper 1/3 cup seasoned rice wine vinegar 2 tblsp minced fresh cilantro 1/2 tsp crushed red pepper flakes 1228c inaka@tdl.com a third of sauerkraut in the bottom of a large fireproof dish, cover with half the rice, half the meat, then with slices of sausage and hardboiled egg. Build up in layers until all the ingredients are used up, the last layer being sauerkraut. Cover with sour cream and then with thin slices of smoked bacon. Cover the dish and bake in a moderate oven (180 C/350 F). After 20 minutes remove the lid, bake a further 35-40 minutes until the rice has absorbed the gravy and the bacon is crisp. ditional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Software: http://www.tdl.com/~inaka/inakasoft/ Tuna Horserdish DipB AppetizersC Da 6 1/2 ounce-can tuna packed in oil, drained well 3 tablespoons plain yogurt 2 tablespoons mayonnaise 2 tablespoons finely chopped onion 1 1/2 teaspoons drained bottled horseradish, or to taste 2 teaspoons finely chopped fresh parsley leaves cayenne to taste for sprinkling the dip if desired lightly toasted pita triangles In a food processor pur e the tuna, the yogurt, the mayonnaise, the onion, the horseradish, the parsley, and salt and pepper to taste until the mixture is smooth. Transfer the dip to a serving bowl, sprinkle it with cayenne, and serve it with the pita triangles. American Tuna SpreadB AppetizersC ManyD 1 can (12 1/2 oz) tuna 1 can (6 1/2 oz) tuna 2 8-oz packages cream cheese 1 tablespoon lemon juice 1/4 cup chopped black olives 1/2 cup chopped walnuts 1/4 teaspoon salt Mix cream cheese and tuna. Add remaining ingredients. Place in mold and refrigerate. Unmold and garnish with parsley, cherry tomatoes, lemon slices and pimento. GB1 1/2 teaspoons dry mustard 1/2 teaspoon pepper 1/2 teaspoon thymeK American nd pepper to taste until the mixture is smooth. Transfer the dip to a serving bowl, sprinkle it with cayenne, and serve it with the pita triangles. Additional Notes (if any): Recipe From: Gourmet February 1992 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Turkish Filled PastriesB Pies (Meals)C &Pastry: 3 cups pastry flour 3/4 cup water 1/2 Tbsp. butter 1/2 tsp. salt Filling I: 1/2 Ib. cream or cottage cheese 2 Tbsp. butter 1 egg 1/4 cup milk 1/4 cup chopped parsley Place a teaspoon of filling on each round. Roll up like a pencil or fold over in half. Place on greased baking tin, brush with melted butter and bake in hot oven until crisp and lightly browned. Or fry in deep fat. Upper Michigan PastiesB Pies (Meals)C Recipe: Turkish Filled Pastries Ingredients: Pastry: 3 cups pastry flour 3/4 cup water 1/2 Tbsp. butter 1/2 tsp. salt Filling I: 1/2 Ib. cream or cottage cheese 2 Tbsp. butter 1 egg 1/4 cup milk 1/4 cup chopped parsley Filling II: One half cup each of walnuts, almonds and hazel- nutsmoistened slightly with sugar sirup or honey and flavored with cinnamon and sugar. lling III:Cooked chopped meat or chicken seasoned with chopped onions, parsley and bound with a slightly beaten egg. Method: Place a teaspoon of filling on each round. Roll up like a pencil or fold over in half. Place on greased baking tin, brush with melted butter and bake in hot oven until crisp and lightly browned. Or fry in deep fat. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine fro Vangi bathB RiceC 1 medium sized eggplant; Coriander seeds, asafoetida, dried red chilli (2/3/4), urad dal, turmeric, cinnamon sticks. Basmati (or plain) rice, cooked. Coconut - shredded (the large-shredded variety preferred over the micro-shredded type) 1 large lemon Recipe: Upper Michigan Pasties Ingredients: CRUST 2 cups flour 1/2 cup shortening 1/4 cup lard 1/4 cup scraped suet water FILLING 1 1/4 lbs coarsely ground beef 4 medium potatoes, diced 1 large onion, chopped 1/4 cup rutabaga (swede), diced 1 carrot, diced salt and pepper Method: (1) Put the flour in a bowl and cut in the shortening, lard, and suet. Add just enough water to make a soft dough. (2) Divide the dough into four parts and roll out each piece into a circle a bout the size of a dinner plate. (3) Crumble the meat into a bowl and stir in the potatoes, onion, rutabaga, and carrot. (4) Divide the mixture into four parts, putting some on one side of each piece of dough. Sprinkle generously with salt and pepper. (5) Fold the pastry over the filling to make half-moon shaped pies. Seal the edges and cut a couple of small slits on the top. (6) Bake on a cookie sheet at 375 deg. F for 30 to 35 minutes, then reduce heat to 350 deg. F and ba ke15 more minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ pepper Method: (1) Put the flour in a bowl and cut in the shortening, lard, and suet. Add just enough water to make a soft dough. (2) Divide the dough into four parts and roll out each piece into a circle a bout the size of a dinner plate. (3) Crumble the meat into a bowl and stir in the potatoes, onion, rutabaga, and carrot. (4) Divide the mixture into four parts, putting some on one side of each piece of dough. Sprinkle generously with salt and pepper. (5) Fold the pastry over the filling to make half-moon shaped pies. Seal the edges and cut a couple of small slits on the top. (6) Bake on a cookie sheet at 375 deg. F for 30 to 35 minutes, then reduce heat to 350 deg. F and ba Veal MarsalaB VealC cubes and stir until 75 Remove the eggplant and keep in a warm container. In a blender (or coffee grinder), blend the spices and coconut until you have a powder. In a pot, boil 1/4th cup water, lotsa lemon juice, 1/2 tsp turmeric and some salt. Into the cooked rice, toss the contents of the pot and stir. The rice should take on the color of the turmeric. Now, add the contents of the blender. The rice should take the color of the spice-mix and here and there, you can see a glimpse of the y ellow turmeric color. Squeeze lemon onto the eggplant; let sit for 1-2 mts; toss the eggplant into the rice and stir. Taste a bit; if you need salt, add. If you feel something is missing, squeeze some lemon, stir and repeat. (You may choose to add some salt that way too) Vangi bath is ready. Serve with yogurt raita/pachadi. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. AEOhttp://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ , dried red chilli (2/3/4), urad dal, turmeric, cinnamon sticks. Basmati (or plain) rice, cooked. Coconut - shredded (the large-shredded variety preferred over the micro-shredded type) 1 large lemon Method: Cook the rice. The usual way - but to get it dry, fluffy and light (not at all sticky).. Skin the eggplant and chop it into cubes; sprinkle lemon juice on the the cubes (+ some salt) and let sit for 30 mins or so. In a large saucepan, heat some oil and when hot, toss the spices in and fry for 2-3 mts.. When the color had changed dark, use a slotted spoon and toss the contents into a plate lined with a paper napkin (this will drain out the oil sticking to the spices). Add some oil to the pan and when hot, toss the coconut in and keep stirring until the coconut becomes brown/golden. Remove in a manner similar to the spices. To the pan, add some oil and when hot, add the soaked eggplant Vegan BagelsB Breads & MuffinsC 10De4 1/4 to 4 3/4 cups of all purpose flour 1 package yeast. 1/4 cups of sugar 1/1/2 cups of warm water. Recipe: Veal Marsala Ingredients: 1 lb best quality veal scallopini 1 lb white mushrooms 2 tb chopped shallots flour for dredging 1/2 cup Sauce Demi-Glace 1/4 cup Marsala wine 1 lump sweet butter Method: Flour the veal and saute in clarified butter, adding the mushrooms and shallots when turning the meat. Remove the meat from the pan, degrease, and add the Demi-Glace. Reduce briefly and fluff in the butter. Replace the scallopinis and add the wine, swirling the pan around and around t 0o mix thoroughly. This sauce should be on the thin side. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ Vegetable BiryaniB VegetablesC Recipe: Vegan Bagels Ingredients: 4 1/4 to 4 3/4 cups of all purpose flour 1 package yeast. 1/4 cups of sugar 1/1/2 cups of warm water. Method: The water I use is actually hot water. I turn the tap and let it go almost as hot as it can get. It needs to be fairly warm to activate the yeast. I was always paranoid about killing the yeast and used water that was too cold and so the dough didn't rise enough. So go ahead and use hot water. Add the yeast to the water with 3 tablespoons of sugar and stir it around a little. In about 30 seconds the whole thing should start to foam. If it doesn't you probably didn't use hot enough water. The instructions say to add the flour a little at a time. I don't bother - I just pour all the flour in. I figure if it's too stiff I'll add a little water, if it's too wet I'll add a little flour. Kneading is really important so knead it well. I figure that I shouldn't skimp on kneading the dough because it's good exercise for givin g long massages right? So I try to do a hard knead for 15 minutes. By this time dough should be elastic with no crumbs of dry flour embedded in it. If it's a little sticky it doesn't really matter that much. If it's dry though it's hard to knead. I'm lazy so I'd rather have it a little wet. At this point I diverge from the recipe. The recipe has all sorts of complicated instructions about 10 minutes rest etc etc. I just divide the dough into bagel shapes starting with a ball of doug h then poking a hole in the middle. Then I let it sit for about 45 minutes until it has risen. The bagels should be nice and puffy. If you were to bake the bagels now you would get bagels with the consistancy of bread. But we all like chewy bagels. So the trick is to boil the bagels. So heat up some water to boiling and drop the bagels in and boil each side for about 3 mins. The recipe says to use x amount of water with sugar in it. I don't bother. So really I only use the 3 table spoons of sugar. Or a little more if I want my bagels sweet. Drain the bagels on paper towels (or don't bother). And bake them until they are brown at 375 degrees for about 25-30 mins. If you like the glossy sheen use eggs to coat the outside. Otherwise they are kind of ugly. By the way... when I make french bread I use a pan of water in the oven and it makes the french bread chewey. I was thinking that I could do this with the bagels too. Use a cup or 2 of boiling water in a pan w rhile the bagels bake. The french bread gets chewey so I would think the bagels would too. I'll have to try it next time. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ rtant so knead it well. I figure that I shouldn't skimp on kneading the dough because it's good exercise for givin Vegetable JalfrasieB VegetablesC 4D{Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. Cauliflower 1/2 lb. Butter 4 tbsp. Red Chili Powder 1 tsp. 4-5 cloves garlic, 4 green chillies, inch ginger. Method: Fry half the onions in a little ghee/oil until transluscent, add washed drained rice, stir till oil coated and a little crisp. Cook on low, low heat till 3/4 quarters done. Remove from heat. Sliver veggies. (carrots, beans) (cauliflower in small florets) Warm 4 tbspns oil and a litle ghee for flavor. Drop bay leaves, fennel, star anise (a must!). Fry onions till clear. Add veggies, stir until crisp cooked. Add yogurt mix. Sal t to taste. And cook it down until thick and spoonable. Pre-heat oven to 400. Spread some rice in a large aluminum baking pan, then alternate by spreading some of the yogurt mix. Repeat alternating rice and yogurt mix till everything is used up. Cover tightly with foil wrap by crimping foil over edges of pan. Bake for 30 mins. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Softwar ADRe. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ little ghee/oil until transluscent, add washed drained rice, stir till oil coated and a little crisp. Cook on low, low heat till 3/4 quarters done. Remove from heat. Sliver veggies. (carrots, beans) (cauliflower in small florets) Warm 4 tbspns oil and a litle ghee for flavor. Drop bay leaves, fennel, star anise (a must!). Fry onions till clear. Add veggies, stir until crisp cooked. Add yogurt mix. Sal t to taste. And cook it down until thick and spoonable. Pre-heat oven to 400. Spread some rice in a large aluminum baking pan, then alternate by spreading some of the yogurt mix. Repeat alternating rice and yogurt mix till everything is used up. Cover tightly with foil wrap by crimping foil over edges of pan. Bake for 30 mins. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http:/ Recipe: Vegetable Jalfrasie Ingredients: Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. Cauliflower 1/2 lb. Butter 4 tbsp. Red Chili Powder 1 tsp. Turmeric 1/2 tsp. Ginger 1 in. stick Garlic 3 cloves White vinegar 2 tbsp. Tomato puree 2 tbsp. Method: Chop onion; cut green peppers, tomatoes, broccoli, and cauliflower into 1 in. cubes. Melt butter and saute onion. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. Add the spices and vine igar. Stir in the tomato puree, and simmer for about 5 minutes. Season to taste with salt and fresh-ground pepper. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Velvet Chicken & MushroomsB PoultryC 2 boneless chicken breasts, cut in small strips 3 teaspoons cornstarch 1 tablespoon soy sauce 1/4 teaspoon pepper 4 tablespoons oil 1/4 cup chicken broth 1/4 pound sliced mushrooms 2 cloves garlic, minced 1 t. powdered ginger OR 2 teaspoons fresh minced ginger Venn PongalB RiceC 2 cups rice 3/4 cup mung dal, dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin, turmeric, salt to taste. A good bunch curry leaves a little chopped ginger 5-6 tbspns ghee/melted butter turned brown bunch cashewspoons fresh minced ginger Method: Toss chicken with 2 teaspoons cornstarch, soy sauce, pepper and 1 tablespoon oil. Let stand 10 minutes. Mix remaining cornstarch with the chicken broth. Heat remaining oil in B skillet; add chicken, garlic, and ginger. Cook one minutes, stirring constantly. Add mushrooms and liquid. Cook over low heat 5-10 minutes. Venn PongalB RiceC 2 cups rice 3/4 cup mung dal, dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin, turmeric, salt to taste. A good bunch curry leaves a little chopped ginger 5-6 tbspns ghee/melted butter turned brown bunch cashews and pepper. (Can be made 1 day ahead; chill.) An easy-to-make sauce to accompany grilled chicken or to toss with pasta. Sprinkle the pasta with some crumbled feta cheese before serving, if desired. Makes about 2 cups Additional Notes (if any): Recipe From: Bon Appeit June 1993 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ il, turn down the heat and simmer the sausage in the water until the sausage starts to take on color. Turn the sausage over and add a little more water to keep it from burning. When both sides are brownish, leave the cover off and continue cooking slowly to cook away any remaining water.The sausage should be a nice rich red brown. The aroma will be heavenly. Dried and smoked sausage is used like pepperonni. My brother Frank Wischler carries on the tradition of sausage making. He makes Italian sausage by A!Vietnamese Sauce For Spring RollsB SaucesC 2Dc1/2 cup hoisin sauce 1 tblsp Asian chili sauce (to taste) 1/4 cup unsalted peanuts, chopped fine Place hoisin sauce in a shallow bowl. Place the spoonful of chili sauce in the center--or, if you're feeling creative, make a yin/yang shape with the hoisin and chili sauces, play with your food! ;) Sprinkle peanuts around the edge. Vietnamese`d1/2 cup hoisin sauce 1 tblsp Asian chili sauce (to taste) 1/4 cup unsalted peanuts, chopped fine 1228c inaka@tdl.comd 10 mins.e Nonef Mediumg Mediumm Vietnamese Spring RollsB AppetizersC Vietnamese Spring RollsB AppetizersC Recipe: Vietnamese Sauce For Spring Rolls Ingredients: 1/2 cup hoisin sauce 1 tblsp Asian chili sauce (to taste) 1/4 cup unsalted peanuts, chopped fine Method: Place hoisin sauce in a shallow bowl. Place the spoonful of chili sauce in the center--or, if you're feeling creative, make a yin/yang shape with the hoisin and chili sauces, play with your food! ;) Sprinkle peanuts around the edge. Additional Notes (if any): Recipe From: inaka@tdl.com ----------------------------------B -------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ VinaigretteB SaucesC ManyDw1 t. Dijon mustard dash of salt dash of pepper 2 T. red wine vinegar dash lemon juice 2 T. Vegetable oil dash olive oil sauce (available in Oriental stores) 1/2 tsp crushed Italian red pepper NOTE: Spring Rolls may be made ahead, fried 10 minutes, and frozen. Thaw and fry an additional 5-10 minutes when ready to serve. Fish sauce will keep in fridge a couple weeks. Method: Mix pork, onion, eggs, crab, sprouts, bean threads, parsley, salt and pepper as you would to make meatballs. Fill a large flat bowl with warm water. Using 2 triangular papers for each spring roll, dip into warm water and overlap poi nts (tip to tip). Place one large spoonful of pork mixture onto one paper and roll across to end of facing paper, tucking in the ends. Deep fry in hot oil about 10-15 minutes until dark golden brown. To eat, place a spring roll in a lettuce-leaf lined with a couple of mint leaves, roll up and dip in fish sauce, below. FISH SAUCEAdd garlic and crushed red pepper to lemonade. Add fish sauce several drops at a time until the lemonade turns brownish (to taste). Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ fridge a couple weeks. Method: Mix pork, onion, eggs, crab, sprouts, bean threads, parsley, salt and pepper as you would to make meatballs. Fill a large flat bowl with warm water. Using 2 triangular papers for each spring roll, dip into warm water and overlap poi nts (tip to tip). Place one large spoonful of pork mixture onto one paper and roll across to end of facing paper, tucking in the ends. Deep fry in hot oil about 10-15 minutes until dark golden brown. To eat, place a spring roll in a lettuce-leaf lined with a couple of mint leaves, roll up and dip in fish sauce, below. FISH SAUCEAdd garlic and crushed red pepper to lemonade. Add fish sauce several drops at a time until the lemonade turns brownish (to taste). Additional Notes: Recipe F Vodka GimletB CocktailsC 1D72 ounces vodka 1/2 ounce Rose s lime juice 1 lime wedgeF Pour the vodka and Rose s lime juice into a mixing glass half filled with ice cubes. Stir well. Strain into a cocktail glass. Garnish with the lime wedge.K British`82 ounces vodka 1/2 ounce Rose s lime juice 1 lime wedge 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Vodka Gimlet Ingredients: 2 ounces vodka 1/2 ounce Rose s lime juice 1 lime wedge Method: Pour the vodka and Rose s lime juice into a mixing glass half filled with ice cubes. Stir well. Strain into a cocktail glass. Garnish with the lime wedge. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ----------------------------B -------------- Walnut KetchupB PreservesC Walnut KetchupB PreservesC Recipe: Walnut Ketchup Ingredients: 24 green walnuts 3/4 cup (175 ml) salt 5 cups (1 1/4 liter) water 2 quarts (2 liters) vinegar 2 teaspoons (10 ml) ground cloves 2 teaspoons (10 ml) ground mace 12 garlic cloves Method: Put the walnuts and salt into the water and leave them for nine days. Remove the walnuts from the brine and pound them in a mortar. Combine the walnuts and vinegar and leave them for a week stirring every day. Strain the mixture through a muslin bag squeezing to ext ract all the liquor.To this add the cloves mace and garlic; boil for 15 to 20 minutes strain and then bottle it. Cover and process. Makes about 3 pints (1 1/2 liters). Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ Watermelon SoupB SoupsC 1 oz dried mushrooms 4 oz bamboo shoots 4 oz green peas 4 oz lean ham 2 cups chicken stock (1 cup = 250 ml) 6 oz chicken 6 oz pork 1/2 tsp MSG (monosodium glutamate) 4 lb watermelon Recipe: Artichoke Hearts Toscana Ingredients: 2 tablespoons oil from dried tomatoes packed in oil 2 cloves garlic, minced or pressed 1 large onion, chopped 1 pound mushrooms, sliced 2 ounces sliced prosciutto, chopped 1/2 teaspoon dry sage leaves 1/4 cup dried tomatoes packed in oil, drained and chopped 3/4 cup dry white wine 1/2 cup water 15 artichoke hearts Salt and pepper Method: In a 10- to 12-inch frying pan over medium-high heat, combine oil, garlic, onion, mushrooms and prosciu tto. Cook, stirring occasionally, until onion is golden and mushrooms are brown and glazed, 15 to 20 minutes. Mix in sage, tomatoes, wine, water and artichokes; bring to a boil. Simmer, covered, until artichokes are tender when pierced, about 45 minutes; stir occasionally. Season to taste with salt and pepper. makes 4 to 6 servings. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Ina White Bean SoupB SoupsC 1 lb Navy Beans, Dry 3 qt Water 1 Ham Bone Or Hock, Smoked 2 T Parsley, Chopped 1 c Onions, Finely Chopped 1 Garlic, Clove, Minced 2 c Celery and Tops, Finely Chopped 1 1/2 t Salt 1/2 t Pepper pCover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot. German` 1 lb Navy Beans, Dry 3 qt Water 1 Ham Bone Or Hock, Smoked 2 T Parsley, Chopped 1 c Onions, Finely Chopped 1 Garlic, Clove, Minced 2 c Celery and Tops, Finely Chopped 1 1/2 t Salt 1/2 t Pepper 1228c inaka@tdl.comd Overnighte 3 hrsf Mediumm Recipe: White Bean Soup Ingredients: 1 lb Navy Beans, Dry 3 qt Water 1 Ham Bone Or Hock, Smoked 2 T Parsley, Chopped 1 c Onions, Finely Chopped 1 Garlic, Clove, Minced 2 c Celery and Tops, Finely Chopped 1 1/2 t Salt 1/2 t Pepper Method: Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. xSimmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ Whipped Cream BiscuitsB Breads & MuffinsC 10DF 2 c Flour 3 ts Baking powder 3/4 ts Salt 1 c Heavy cream - whipped Sift dry ingredients and add to whipped cream. Roll 1/2-inch thick and cut with biscuit cutter. Bake in moderate oven 15 minutes. Yield: 18 Note: Moderate oven 350 - 400 F American`G 2 c Flour 3 ts Baking powder 3/4 ts Salt 1 c Heavy cream - whipped 1228c inaka@tdl.com Recipe: Welsh Tea Cakes Ingredients: 2 1/2 cups all purpose flour 2/3 cup sugar 3/4 teaspoon ground mace 1/2 teaspoon baking powder 1/4 teaspoon salt 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces 6 tablespoons chilled vegetable shortening 1/3 cup dried currants 5 tablespoons (about) milk 1 egg Makes about 17 Method: Mix first 5 ingredients in large bowl. Add butter and shortening and rub with fingertips until mixture resembles fine meal. Add currants. Whisk 4 tab lespoons milk and egg in small bowl. Add to dry ingredients; stir until moist clumps form, adding more milk if mixture is dry. Roll out dough on lightly floured surface to 1/2-inch-thick round. Using cookie cutter, cut out 2 1/2- to 3-inch rounds. Gather dough scraps; roll out to 1/2-inch-thick round. Cut out additional rounds. Heat heavy large nonstick griddle or skillet over medium-high heat. Arrange 6 to 8 cakes on griddle. Reduce heat to low and cook until cakes are set and brown, turn ming occasionally, about 12 minutes. Transfer to rack. Repeat with remaining cakes. Serve warm or at room temperature. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ rge bowl. Add butter and shortening and rub with fingertips until mixture resembles fine meal. Add currants. Whisk 4 tab lespoons milk and egg in small bowl. Add to dry ingredients; stir until moist clumps form, adding more milk if mixture is dry. Roll out dough on lightly floured surface to 1/2-inch-thick round. Using cookie cutter, cut out 2 1/2- to 3-inch rounds. Gather dough scraps; roll out to 1/2-inch-thick round. Cut out additional rounds. Heat heavy large nonstick griddle or skillet over medium-high heat. Arrange 6 to 8 cakes on griddle. Reduce heat to low and cook until cakes are set and brown, turn Whiskey-Cured SalmonB FishC 1 1/2 cups kosher salt 2 1/2 cups sugar 1/2 cup cracked black peppercorns 4- to 5-pound salmon, deboned and fileted by butcher 1 bunch fresh rosemary 1 bunch fresh sage 1 cup Irish whiskey walnut oil, as needed Mix salt, sugar, and pepper together. Place half of salmon skin- side down in deep pan. Top with half of rosemary and sage, pour half of salt mixture over herbs, then place remaining herbs on top. Sprinkle with cup of whiskey. Cover with second side of salmon, skin-side up, and top with remaining salt mixture. Place another pan upside down over salmon, and put heavy weights on top of pan to press salmon. Cure for 48 hours in refrigerator. Turn fish over every 8 hours, and spoon liquid over r 18 to 20 minutes, or until they are golden. (The batter will flow over the rims slightly.) Let the cakes cool in the tins on a rack for 10 minutes and turn them out onto the rack, leaving them upside down. Dust the cakes with the confectioners' sugar and serve them with the peaches and the raspberries. Additional Notes (if any): Recipe From: Gourmet July 1990 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.cD?om/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ White Clam SauceB SaucesC 4 cans 6.5 oz minced clams 4 tblsp olive oil 1-3 tsp minced garlic 2 tblsp white wine 3/4 cup fresh parsley 1 tsp basil salt to taste Recipe: Whiskey-Cured Salmon Ingredients: 1 1/2 cups kosher salt 2 1/2 cups sugar 1/2 cup cracked black peppercorns 4- to 5-pound salmon, deboned and fileted by butcher 1 bunch fresh rosemary 1 bunch fresh sage 1 cup Irish whiskey walnut oil, as needed Method: Mix salt, sugar, and pepper together. Place half of salmon skin- side down in deep pan. Top with half of rosemary and sage, pour half of salt mixture over herbs, then place remaining herbs on top. Sprinkle with cup of whiskey . Cover with second side of salmon, skin-side up, and top with remaining salt mixture. Place another pan upside down over salmon, and put heavy weights on top of pan to press salmon. Cure for 48 hours in refrigerator. Turn fish over every 8 hours, and spoon liquid over salmon. Before serving, remove herbs and excess salt, and brush salmon with walnut oil. Chill in freezer for 15 minutes. Slice paper thin with extremely sharp knife, and serve with soda bread (recipe follows), caper cream ch eese, pickled asparagus, sliced sweet tomatoes, and diced green onions. Variations: Instead of using rosemary andsage, which give the salmon a woodsy taste, try dill and tarragon for a sweeter flavor orrock samphire for a lemony-pine flavor. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Cover with second side of salmon, skin-side up, and top with remaining salt mixture. Place another pan upside down over salmon, and put heavy weights on top of pan to press salmon. Cure for 48 hours in refrigerator. Turn fish over every 8 hours, and spoon liquid over salmon. Before serving, remove herbs and excess salt, and brush salmon with walnut oil. Chill in freezer for 15 minutes. Slice paper thin with extremely sharp knife, and serve with soda bread (recipe follows), caper cream ch White RussianB CocktailsC 1D61 1/2 ounces vodka 1 ounce Kahula 1 ounce light creamF In a shaker half filled with ice cubes, combine all of the ingredients. Shake well. Strain into an old fashioned glass almost filled with ice cubes.K Russian`71 1/2 ounces vodka 1 ounce Kahula 1 ounce light cream 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: White Russian Ingredients: 1 1/2 ounces vodka 1 ounce Kahula 1 ounce light cream Method: In a shaker half filled with ice cubes, combine all of the ingredients. Shake well. Strain into an old fashioned glass almost filled with ice cubes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------B ------ /inakasoft/ Recipe: White Clam Sauce Ingredients: 4 cans 6.5 oz minced clams 4 tblsp olive oil 1-3 tsp minced garlic 2 tblsp white wine 3/4 cup fresh parsley 1 tsp basil salt to taste Method: Drain clams and reserve the juice. Saute the garlic in the olive oil over medium heat for a minute or so. Add wine, parsley, basil and the clam juice to the olive oil and garlic. Bring to a boil and simmer for 15 minutes. Add the clams and cook just till heated through. Add salt to taste. Serve "over cooked linguine (or any other pasta). Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ Wild Rice RisottoB RiceC 200 g wild rice 4 fillets chicken 2 onions 1 leek (or spring onions) 30 g Cashews 2 tblsp Sherry (or something similar) butter/margarine salt, ground pepper Recipe: Wild Plum ketchup Ingredients: 10 lb (4 1/2 kg) plumsstemmed (about 7 1/2 quarts) 10 cups (2 1/2 liters) sugar 1 quart (1 liter) white vinegar 1 teaspoon (5 ml) ground cinnamon 1/2 teaspoon (2 ml) grated nutmeg 1/2 teaspoon (2 ml) ground cloves Method: Add the sugar to the plums and place them in an enameled or stainless-steel pan over medium heat. Cover. After 30 minutes increase the heat and stir the plum-sugar mixture. Break some of the plums with a wooden spoon.Continue cooking stirring the mixture occasionally so that it does not stick to the pan. In 15 minutes all of the plums should be cooked through and mashed. Remove from heat and cool. Mash the mixture with a wooden spoon. Put the mashed pulp through a fine sieve and continue mashing until all of the liquid and some of the pulp go through. Discard the pits and the skins. There should be about 4quarts of liquid. Boil the vinegar together with the spices for a few minutes. Add the vinegar-spi ce mixture to the plum liquid then boil vigorously stirring constantly for 15 minutes or until the liquid has reduced to 4 quarts again. Pour into bottles or jars. Process.Makes 8 pints (4 liters). Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ the plums with a wooden spoon.Continue cooking stirring the mixture occasionally so that it does not stick to the pan. In 15 minutes all of the plums should be cooked through and mashed. Remove from heat and cool. Mash the mixture with a wooden spoon. Put the mashed pulp through a fine sieve and continue mashing until all of the liquid and some of the pulp go through. Discard the pits and the skins. There should be about 4quarts of liquid. Boil the vinegar together with the spices for a few minutes. Add the vinegar-spi t the onion into slices, and cut both the white and green parts of the leek/spring onions in to slices. Heat the butter/marge/oil, and cook the chicken one minute. Add the onion slices and cook one minute, add the cashews and cook one minute, then add the leek (or whatever) and cook one minute. Add the rice and toss through, then slosh in the Sherry, salt and pepper. Serve with a green salad... Nice and light for a hot day Just a note though- it might be an idea to pop the saucepan lid r slightly to the side about 20 mins into the simmering process- you don't want the rice soggy, and that can easily happen. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ YANKEE NOODLE DANDIES CookiesC pped pak choi, chard, kale, nappa cabbage or 9 c. chopped spinach Method: Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu crosswise into 1/2-inch 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 minutes to absorb the flavors. Prepare sauce mix by combining all ingredients in a small bowl. In a separate bowl mi x the water or stock and the 1 tsp. cornstarch. Dredge marinated tofu pieces in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, for 3-4 minutes on each side. Drain and keep warm in 200F oven. Add leftover marinade to sauce mix. Heat 3 T. oil in a 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-fry just until sauce is thickened. Add reserved fr Tbsp liquid hickory smoke flavoring 1/2 C amber beer, such as Dos Equis 18 6-inch flour tortillas, warmed Pico de Gallo Guacamole note: "chipotles abobabo" are pickled peppers in tomato sauce Method: In a food processor, puree salsa, red onions, cilantro, 2 tablespoons of the olive oil, the chipotles, tequila, lime juice, and liquid smoke. Stir in the beer. In a shallow nonreactive dish, pour the marinade over the skirt steak and let it stand at room temperature, covered, turning it on ce or twice, for 2 hours. Heat one or two heavy cast-iron skillets or a cast-iron stove-top grill pan over medium-high heat. When they are very hot, lightly coat the skillets with nonstick cooking spray. Letting the excess marinade drip off, and working in batches if necessary, place the meat in the skillets. Cook, turning once or twice, until browned on the outside and medium-rare inside, 4 to 5 minutes per side. Transfer the meat to a cutting board and let it rest for 10 minutes. Meanwh ile, in a large heavy skillet over medium heat, warm the remaining 2 tablespoons of olive oil. Stir in the onions and sweet red peppers, season with salt, and cook, covered, stirring once or twice, for 8 minutes. Cut the meat, across the grain and at a slight angle, into thin slices. Add the meat and any juices from the cutting board to the skillet with the onions and peppers. Raise the heat to high and cook uncovered, tossing and stirring, until the meat is heated through and the onions a nd peppers are lightly browned, about 5 minutes. Transfer to heated fajita pans or a large heated platter and serve immediately, accompanied by warmed tortillas, pico de gallo, and guacamole. Additional Notes (if any): Recipe From: "El Paso Chili Company's Texas Border Cookbook" by Park and Norma Kerr ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ---------------------------------------F Yogurt Mint DressingB SaucesC 2DS1 cup yogurt 2 tbsp honey 2 tbsp minced fresh mint or 2 tsp dried 2 tsp lemon juice ANMix all together and let stand to bring out the mint flavor. Reseason to taste Recipe: YANKEE NOODLE DANDIES Ingredients: 1 Pkg. Chocolate Chips 1 Pkg. Butterscotch Pieces 2 Cans La Choy Chow Mein Noodles (3 oz. each) 1/2 Cup Chopped Peanuts or Cashews Method: NO BAKE COOKIES ! ! ! Melt chocolate chips and butterscotch pieces in top of double boiler over hot water. Remove from heat. Quickly stir in noodles and nuts until they are evenly coated. Drop by teaspoonfuls onto waxed paper. Chill. store in refrigerator until ready to serve. Additional Notes (if anB Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ Yucatan Leg Of LambB LambC 1 whole leg of lamb (approx. 6.5 pounds) 1.5 tblsp cumin seeds 3 tblsp black peppercorns 3 tblsp dried orregano leaves 3 tblsp dried thyme leaves 0.5 tsp sea salt (I use regular salt) 3-4 dried chipotle chile (essential - these are smoked jalapeno) 3 tblsp olive oil Preheat oven to 325 Trim fell and fat from leg of lamb. (The fell is is what gives lamb its strong taste. It is important to remove it as thoroughly as possible). Remove hip bone with a boning knife (I usually leave this on, it just makes carving the lamb a little more difficult). Re-form the lamb and tie tightly with kitchen string. Make a stock with the bones and trimmings and set lamb aside, covered with plastic wrap. In a small iron skillet, saute the cumin seeds, peppercorns, orre Zucchini BreadB Breads & MuffinsC 6Dt3 Eggs 1 C. Vegetable Oil 1 1/2 C. Sugar 3 Medium Zucchini (grated and well drained) 2 t. Vanilla 2 C. Sifted Flour Preheat oven to 325 Trim fell and fat from leg of lamb. (The fell is is what gives lamb its strong taste. It is important to remove it as thoroughly as possible). Remove hip bone with a boning knife (I usually leave this on, it just makes carving the lamb a little more difficult). Re-form the lamb and tie tightly with kitchen string. Make a stock with the bones and trimmings and set lamb aside, covered with plastic wrap. In a small iron skillet, saute the cumin seeds, peppercorns, o rregano, and thyme over medium heat to release their flavours. Stir frequently and remove when they turn brown and start to smoke. Add salt and one broken chipotle chili, and grind the mixture into a fine powder in a clean coffee grinder. Rub lamb with olive oil and then coat uniformly with generous amounts of the spice mixture. Place on a rack in a shallow roasting and roast for 1 hour and 15 minutes - until a meat thermometer registers an internal temperature of 120 F. Rasie heat to 450 F to brown exterior for 5 to 10 minutes (the meat thermometer is important to judge the doneness of the meat). The internal temperature should rise to 130 F. Remove from oven and let rest for 15 min. before carving to allow the meat juices to be reabsorbed. While the lamb is roasting, wash the prickly pear cactus pads in cold water, after removing the thorns with a paring knife, brush with olive oil and sprinkle with salt and pepper. Grill over a low charcoal fire or under a broile r for about 5 min. per side or until tender. To make the sauce, pour the fat from the roasting pan and add the lamb stock (or beef stock in my case), and remaining broken chipotles. Reduce over high heat, stirring occasionally, until stock is reduced by two-thirds. Adjust seasoning. Carve lamb and serve on the platter with rice, garnish with cactus pads and spoon sauce over meat. Note:Lamb can marinate overnight in the refrigerator, covered with plastic wrap. It is important to let it +sit at room temperature for 4 hours before cooking. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tie tightly with kitchen string. Make a stock with the bones and trimmings and set lamb aside, covered with plastic wrap. In a small iron skillet, saute the cumin seeds, peppercorns, o rregano, and thyme over medium heat to release their flavours. Stir frequently and remove when they turn brown and start to smoke. Add salt and one broken chipotle chili, and grind the mixture into a fine powder in a clean coffee grinder. Rub lamb with olive oil and then coat uniformly with generous amounts of the spice mixture. Place on a rack in a shallow roasting and roast for 1 hour and 15 minutes - until a meat thermometer registers an internal temperature of 120 F. Rasie heat to aaa This Is Shareware aaaB BeefC Recipe: Apple Pancakes Ingredients: 2/3 c Flour, Unbleached, Unsifted 2 t Sugar 1/4 t Salt 4 Eggs, Large, Beaten 1/2 c Milk 2 c Apple, Slices 3/4 c Butter Or Margarine 2 T Sugar 1/4 t Cinnamon Method: Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mixt 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, d eep frypan. Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ---------- Recipe: aaa This Is Shareware aaa Ingredients: This program is shareware. Please browse this template as long as you wish. However, if you wish to edit, delete, or add your own recipes, you must register this product. However, registration is only $10 Please click above, to view the REAL recipes. To find out how to register, please browse the accompanying manual, or check our web site. This collection contains 1,001 recipes already entered in for your convenience! eck us out on the web! http://www.tdl.com/~inaka/inakasoft/ Method: Until you register this product, you can NOT: Add, Convert, Edit, Delete or Print ANY recipes. Sorry...However, by registering this product, you will be able to do EVERYTHING! (Including, the ability to delete recipes, which means you can delete this annoying shareware message. Again, sorry...) Additional Notes (if any): If you have any questions, please send email to: inaka@tdl.com Recipe From: inaka@tdl.com ------ sharp knife! You'll also need to get out the kneecap, which is not hard, but a pain. When you're done, you'll have exposed a thick vein of fat that was next to the bone; trim this out as well. When you're done, you'll have a mess. :-) Essentially, you've "unwrapped" the meat from around the bone, so that it can lie flat on a roasting pan. If there are any particularly thick parts that won't lie flat, slit them (in the direction that the bone used to run) so they will. You may wish t o cut off the portion of meat closest to the shank (the narrow end), because the white tendons there can make that meat tough. Use it for stock, or remove the tendons and use the rest for shish kabob... use your imagination. Don't waste it; it's *lamb*! Now, mix up the marinade, put the lamb into a plastic bag (Ziploc or similar self-sealing bags work extremely well) and pour the marinade over it. Work it through the bag with your fingers to coat the lamb, seal the bag, and put it into Recipe: Indonesian Pork Ingredients: 3 tablespoons oil 1 1/2 pounds pork cut in 1/2 inch cubes 3/4 cup minced onion 2 minced garlic cloves 1/4 teaspoon dried ground chili peppers 1/4 cup soy sauce (OR TO TASTE) 2 teaspoons brown sugar 1 teaspoon lemon juice Method: Heat oil in skillet; saute pork, onions, garlic and peppers 10 minutes, stirring frequently. Add soy sauce, sugar, and lemon juice. Cook over low heat 10 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ----------------------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ int several hours ahead of time and stored in the refrigerator.** Prepare garnish shortly before serving. Cut green chilies into fine rounds. Wash and dry cilantro. Just before serving, heat the soup, when it begins to boil, drop in peeled shrimp. Cook op. Cover. Turn oven on at 400 degrees for exactly 1 1/2 minutes. Put the bowl in oven and let rise 1 hour or until double in bulk. Punch down dough. Divide in half and pat dough into loaves. Place on greased french bread sheet sprinkled with cornmeal. Cover. Turn oven on at 400 degrees for exactly 1 1/2 minutes. Put pans in oven and let rise 1/2 hour. Before baking, preheat oven and throw 1/2 cup water in bottom of oven. Bake 25 minutes. Additional Notes (if any): Recipe FroC m: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ a Software: http://www.tdl.com/~inaka/inakasoft/ days, the sausages are ready to eat. Reduce standing time in hot weather. Dry winter days are best for making this sausage. To serve: Peel back stocking to expose the amount of sausage you wish to cook. Slice sausage crossw W Brush marinade on them occasionally. Do not overcook! The marinated meat (especially chicken) takes on a color that makes it difficult to tell when it's done. Health considerations suggest that you do *not* use leftover marinade on your spiedies at the serving table, since the raw meat will leave all man ner of unhealthy bacteria in it; reserve some of the marinade (or make a fresh batch) to serve at table. Spiedies are best eaten on large sliced hunks of French or Italian bread; the accepted method is to grasp the bread in one hand, place the skewer inside it, and pull the skewer out, leaving the spiedies inside the bread. (Certainly, it saves time!) Kids, however, often prefer to eat them right off the skewer. Leftovers (if any) keep well in the fridge for several days. Additional Not Recipe: Smoked Salmon Cheeseballs Ingredients: 1 8 oz. package cream cheese at room temperature 1/4 cup grated cheddar cheese 1/2 teaspoon horseradish 1 quick shake of worcestershire 1 teaspoon lemon juice 1 small can (6 1/2 oz.) smoked salmon 1/2 cup ground pecans Method: Mix all ingredients together and roll into a ball. Roll in either chopped nuts or chives. Cover with plastic wrap and refrigerate until ready to use. Serves 4 to 6 people as an hors d'oeuvre. (If smoked salmon is un kavailable use canned salmon and 1/8 teaspoon of liquid smoke. Use more liquid smoke if you like a stronger flavor.) Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ wn method to do them neatly and easily. Place all finished Kibba on a tray. Do Recipe: Velvet Chicken & Mushrooms Ingredients: 2 boneless chicken breasts, cut in small strips 3 teaspoons cornstarch 1 tablespoon soy sauce 1/4 teaspoon pepper 4 tablespoons oil 1/4 cup chicken broth 1/4 pound sliced mushrooms 2 cloves garlic, minced 1 t. powdered ginger OR 2 teaspoons fresh minced ginger Method: Toss chicken with 2 teaspoons cornstarch, soy sauce, pepper and 1 tablespoon oil. Let stand 10 minutes. Mix remaining cornstarch with the chicken broth. Heat remaining o il in skillet; add chicken, garlic, and ginger. Cook one minutes, stirring constantly. Add mushrooms and liquid. Cook over low heat 5-10 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ too. Use a cup or 2 of boiling water in a pan while t ------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ st halves (about 2 pounds) 3 cups cornflakes, crushed 2 tablespoons snipped parsley 1/2 teaspoon paprika 1/4 teaspoon garlic powder 1/4 cup buttermilk Method: Mix butter, chives or parsley, and garlic powder; shape into rectangle. Cover and freeze until firm, about 30 minutes. Flatten each chicken breast to 1/4 inch thickness between waxed paper or plastic wrap. Cut butter into 6 pieces. Place 1 piece on center of each chicken breast. Fold long sides over butter; fold ends up and secure with toothpick. Mix cereal, parsley, paprika, and garlic powder. Dip chicken breast into buttermilk; then coat with cereal mixture. Place chicken breasts, seam side down, in greased pan. Cook uncovered in a 425 oven for 35 minutes. Additional Notes: Recipe From: inaka@tdl.com --------------------------------- 1/2 pound large uncooked shrimp, shelled, deveined 1 tablespoon olive oil 6 large garlic cloves, chopped 1 bunch green onions, chopped 1/2 10-ounce package ready-to use fresh spinach leaves, stemmed if desired 1 bunch basil leaves, coarsely chopped 2 tablespoons grated Romano cheese 1/2 teaspoon hot pepper sauce (such ass Tabasco) 1/2 teaspoon (or more) white wine vinegar 3 tablespoons Pernod or other anise-flavored liqueur e. Add the sugar and sherry. Mix the cornstarch to a zsmooth paste with the soy sauce and add to the pan. Heat gently, stirring until slightly thickend. Add the peppers and cook for 1 minute. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ rawns, shelled and deveined 1 tbs/15ml fish sauce 1 tbs/15ml light soy sauce 4 tbs/60ml stock/broth or water a shaking of ground white pepper Method: Line a serving dish with lettuce, parsley sprigs and a few slices of cucumber. Reserve. In a work or frying pan, heat the oil until a light haze appears. A dd the garlic and fry until golden brown . Add the prawns and cook briefly, stirring all the time, until they start to become opaque. Stirring briskly after each addition, add the fish sauce, light soy, dark soy, stock and white pepper. By now the prawns should be cooked through. Turn the heat up to maximum for a few seconds quickly to reduce the liquid to about 3 tbs/45ml. Turn onto the prepared serving dish and serve. Additional Notes: Recipe From: inaka@tdl.com --------------------- Nn 400 oven about 10 minutes or until done. ***NO LIQUID REQUIRED IN THIS RECIPE*** Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ roth for the water (add more water if needed).In a large frying pan, heat oil. Fry potatoes in hot oil until golden brown. Remove potatoes onto a plate w ith paper towels to absorb excess oil.In the same oil, fry onions until soft, remove to the paper towel with the fried potatoes. Discard oil.In the frying pan, combine chicken, fried potatoes, fried onions, Middle Eastern spice, and curry. Stir to coat, cook on medium heat for few minutes or until warm and well blended. Place chicken and potato mixture and the hard-boiled eggs in the pot on top of the rice. Cover.Simmer on low heat for about 30 minutes. Remove from heat, let stand for 10 m s, bananas, Profiteroles of puff pastry (A note from Diane Duane: This recipe I include because of personal interest. It was invented in the 1950's at the New York restaurant of an old friend of ours, Konrad Egli. Konni is now retired, and Chalet Suisse is unhappily long gone: but the dessert lives on, and has made its way back to Switzerland.) Additional Notes (if any): Recipe From: Diane Duane ------------------------------------------ This recipe was created using Computer CuisinCfe from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and pure briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.Prepare moderate-hot charcoal coals or preheat a broiler.Cook Recipe: Butternut Squash with Garlic Ingredients: 2 butternut squashes 3 heads roasted garlic 2 Tbs. good parmesan 2 Tbs. olive oil Method: Cut up squash into 1-inch cubes, paring away skin first. Just use the necks of the squash, reserving the bowl-shaped part with the seeds for something else. (your choice, though I suggest maybe stuffing with grains and veggies) Arrange the squash cubes, tightly packed, into a baking pan. Sprinkle the garlic cloves all over the squash as evenly as possible. Drizzle with olive oil, sprinkle the parmesan on top of that and bake at 350 degrees until squash is tender but not mooshy. Serve hot. This dish is incredibly easy to make. The sweetness of the roasted garlic is a perfect compliment to the richness of butternut squash, and the parmesan adds just the right amount of saltiness for balance. You can also *boil* the garlic bulbs instead of roasting them, and leave out the olive oil if you want to reduce the fat. It works OK, too. Additional Notes (if any): Made for Joshua s 21st. Adored by him, Eitan and George. Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ mixing bowl; beat 'til smooth. 4. Add yolks, one at a time, to chocolate/butter/etc mix. 5. Beat 15 minutes medium (25 minutes low) with mixer. (Yes, that long!) 6. Mix w hites into chocolate-yolk mix; beat til creamy 7. Grease (butter) bottom *only* of 9" springform pan. 8. Pour 1/4 batter in pan; reserve rest (covered but not refrigerated) bake cake 30 min at 325 F. 9. Let stand 'til cool. 10. Spread thin layer raspberry jelly/jam on top. 11. Pour remaining (uncooked) batter on cake. Refrigerate until ready to use. Can freeze. (Suggest minimum 8hours to let it set.) 12. Unmold and serve. If desired, grate chocolate (or add raspberries) onto t In a 5- to 6-quart pan (with lid), combine: 2 large (about 1 pound, total) onions, chopped 2 cloves garlic, pressed or minced 1 tblsp salad oil. Place over high heat. Stir often until onions are tinged with brown, about 8 minutes. 2 quarts regular-strength chicken broth 1 pound (about 2 1/2 C) dried black beans, sorted for debris and rinsed1 tblsp coriander seed 1 tsp whole allspice 1 tsp dried oregano leaves 3/4 tsp crushed dried hot red chilies 6 cardamom pods, hulls removed B (1/4 tsp seed). issolved yeast, stirring well. Add eggs and 3 cups flour, beating at medium speed of an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until doubled in bulk. Punch dough down; turn dough out onto a well-floured surface, and knead several times. Shape into 2-inch balls, and place in nc. Dice the squash. Saute the squash in butter until tender. Heat the brandy gently. Dissolve the brown sugar in the brandy. Add the sugared brandy to the squash. Deep fry the shredded leeks to a deep brown color. Place the sauteed salmon in the center of the serving dish. Pour the Beet Beurre Blanc over the salmon. Surround the salmon with the sauteed squash. Place the deep fried leek strips on top of the salmon. Garnish with chopped parsley. Serve hot. Additional Notes (if any): RecipC e From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ T chopped onions in the fat before adding thte potatoes. Don't let them brown. Also note hat in this version, the potatoes will need less fat. (2) Saute 2 - 3 1/2oz. diced bacon before adding potatoes. You won't need any extra salt. (3) S Aloo Dum - Potatoes & tomatoesB VegetablesC ManyDTOil 3 tbsp. Bay leaf 1 Onion 1 Ginger 1/2 tsp. Garlic 1/2 tsp. Cumin Seeds 1/2 tsp. tables are nearly tender. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle with minced parsley to serve. tside for a while before being ready to use. cups low salt chicken broth 1/2 teaspoon thymeMethod: n kneading the dough because it's good exercise for giving lon g massages right? So I try to do a hard knead for 15 minutes. By this time dough should be elastic with no crumbs of dry flour embedded in it. If it's a little sticky it doesn't really matter that much. If it's dry though it's hard to knead. I'm lazy so I'd rather have it a little wet. At this point I diverge from the recipe. The recipe has all sorts of complicated instructions about 10 minutes rest etc etc. I just divide the dough into bagel shapes starting with a ball of dough the Recipe: Egyptian Kefta (Meatballs) Ingredients: 1 lb Ground lamb 1 ts Salt 1/2 ts Course ground pepper Watercress Chopped flat parsley Method: Combine meat , salt and pepper, Form into 5 or 6 four inch ovals. Thread on skewer and grill 5 minutes until brown, turn and grill other side. Serve on a bed of watercress. Profusley sprinkle with chopped parsley. Accompany with pita bread. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ ThisB recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ of mixture above the division at its base, fold each side of the leaf diagonally into the center...until they overlap the stuffing. Start rolling the leaf from the base to the tip making a neat package, do not make it too tight as the rice will swell during cooking. Place the packages seam Bacon-Cheese Stuffed MushroomsB AppetizersC Manyh more filo. 6. Continue to alternate layers of pastry and filling, finishing with 2 or 3 layers of buttered filo. 7. Tuck in ends of the pastry and score the top layer with a sharp knife. 8. Bake in a moderate oven until golden and crisp. 9. While this is cooking, boil together the sugar, honey and lemon juice. 10. Pour over the cooked dish while it is still hot. 11. Leave to cool and then slice before serving. gingerroot, t he carrot, the coriander, the mint, the sprouts, the soy sauce, the salt, and the sugar. Put 1 spring-roll wrapper on a work surface, keeping the remaining wrappers covered with plastic wrap, cut it in half diagonally, and arrange one half with the longest side facing you. Spread a rounded tablespoon of the filling down the long side, leaving a 2-inch border at each end, and brush the edges with some of the egg wash. Fold the corners of the long side over the filling and, rolling away from t tender. (Add cubed potatoes if you like and simmer until potatoes are done.) Best when reheated and served the second day. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ g tortilla. Wrap cake well in plastic wrap and chill at least 1 hour a nd up to 4 hours. Discard plastic wrap and with large sharp knife cut cake into 3/4-inch-wide slices (not wedges). Turn each slice onto its side and secure ends and middle with wooden picks. In a small bowl stir together vinegar and remaining 1/4 cup mayonnaise and brush some of mixture on a cut side of each slice. Grill slices, mayonnaise sides down, until golden brown, 3 to 4 minutes. Brush tops with remaining mayonnaise mixture, turn slices, and grill until golden brown, 3 to 4 minutes es are soft and thewater has almost completely evaporated about 30 minutes. Rub the apples through a sieve or a food mill. Add all of the other ingredients; heat to boiling then reduce heat to low and simmer for an hour. Put in jars and process or place in plastic containers with tight fitting lids and keep refrigerated. Makes about 2 pints (1 liter). Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using ComputCoer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ chipotle chili, and grind the mixture into a fine powder in a clean coffee grinder. Rub lamb with olive oil and then coat uniformly with generous amounts of the spice mixture. Place on a rack in a shallow roasting and roast for 1 hour and 15 minutes - until a meat thermometer registers an internal temperature of 120 F. Rasie heat to 3 oz. baking chocolate (pre-melted or melted squares) 1/2 cup butter or margarine 2-1/4 cups light brown sugar, lightly packed 3 eggs 1-1/2 tsp. vanilla 2 tsp. baking soda 1/2 tsp. salt 2-1/4 cups sifted cake flour 1 cup dairy sour cream 1 cup boiling water m heat for few minutes or until warm and well blended. Place chicken and potato mixture and the hard-boiled eggs in the pot on top of the rice. Cover.Simmer on low heat for about 30 minutes. Remove from heat, let stand for 10 m qore minutes.To serve, remove the eggs, mix well, and spoon onto a large platter and garnish with the eggs. Serve with green salad. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ cipe From: Australian Women's Weekly Chinese Cooking Class Cookbook. ------------------------------------------ stirring, until sauce is thick and smooth, about 3 minutes. Stir in horseradish, sour cream, sugar, mustard, and vinegar. Season with salt and pepper to taste. Arrange chicken breasts, skin side up, in a baking dish. Spoon half the horseradish sauce over chicken. Bake 45 minutes until chicken is tender. Broil chicken for 5 minutes to brown. Reheat remaining sauce and serve over chicken. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------C This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ttp://www.tdl.com/~inaka/inakasoft/ d noodles or spaetzle. We cut large chunks (3-4 oz each) of shin beef for this recipe. This makes a great deal of sense, as well exercised tough muscles like shin (lower leg) develop a great deal of flavor. The toughness of the meat is rendered tender by moist heat cooking. The connective tissue i n spoon until smooth. Stir in enough of the remaining flour to make a soft dough.Turn onto a lightly floured surface & knead until smooth & elastic (about 10 mins). Place in a greased bowl, turn dough over in the bowl to grease all over. Cover with plastic wrap, stand in a warm place to rise (prove) for 1 hour or until doubled in size & imprint remains when dough is pressed. Punch down dough using fist, knead for 2 mins. Divide into 12 equal portions. Shape each piece into a ball (ke ep dough covered with plastic wrap while shaping). Poke finger through centre of each ball. Twirl around finger to form a ring. Place on floured oven tray & cover. Allow to rise for 15 mins. Bring water to the boil in a large pan. Add sugar. Place half the bagels into the water, cook 1 min. Turn, cook for 1 min longer. Using a slotted spoon, remove bagels to a greased baking tray lined with greased foil. Cook remaining half of bagels in poaching liquid. Combine egg yolk & water. ese, mix well, and cook for 4-5 min- utes, continuously stirring. Sprinkle with turmeric, coriander and chili powder. Beat the yogurt and blend into a smooth mixture. Add yogurt and salt. Mix gently, cover and cook for about 10 minutes on low heat. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ----------------------------------------C p://www.tdl.com/~inaka/inakasoft/ make the sauce, pour the fat from the roasting pan and add the lamb stock (or beef stock in my case), and remaining broken chipotles. Reduce over high heat, stirring occasionally, until stock is reduced by two-thirds. Adjust seasoning. Carve lamb and serve on the platter with rice, garnish with cactus pads and spoon sauce over meat. Note:Lamb can marinate overnight in the refrigerator, covered with plastic wrap. It is important to let it Recipe: Chicken With Mint & Red Onions Ingredients: fresh mint leaves (don't chop or tear up) 1/4 cup rice wine 1/4 cup white wine vinegar chicken pieces w/skin (drumsticks, thighs, breasts) 1/2 red onion (or several small red onions) 3-4 garlic cloves (or more ... you can never use enough garlic!) salt and pepper dried rosemary Method: 1. Trim the excess fat from the chicken pieces, but leave at least some of the skin on. I personally like the taste of chicken skin, but I can under stand wanting to remove it for health reasons. Compromise--leave just a little bit on! Place in a bowl with the rice wine and vinegar. Let marinate for at least 30 min. 2. Lay a piece of foil over the bottom of a baking dish. Grease the surface of the foil, and lay a bed of mint leaves on top of it. Use only enough so that the chicken will neat little bed to lay upon! 3. Cut the red onion into coarse pieces. Sprinkle loosely on top of the mint leaves. Sprinkle some salt over the o Recipe: Basic Cocktail Sauce Ingredients: 3/4 C Ketchup 2 T. Horseradish 2 T. Lemon Juice 2 t. Worcestershire Sauce Method: Well, this isn't too specific, buthere is what I do: If you want about 1 cup of sauce, start with 3/4 Cup of good Ketchup, add grated horseradish* (start with a couple of Tbls) add a squeeze of fresh lemon juice and a couple of splashes of worcestershire sauce. Adjust any of the amounts to suit your own taste. Well, this isn't too specific, buthere is what I do: If you want about 1 cup of sauce, start with 3/4 Cup of good Ketchup, add grated horseradish* (start with a couple of Tbls) add a squeeze of fresh lemon juice and a couple of splashes of worcestershire sauce. Adjust any of the amounts to suit your own taste. I like the sauce to have a good kick to it, so I usually add quite a bit of horseradish. *DON'T use the creamy horseradish sauce.You can find the grated horseradish in the produce section with the salad dressings. Additional Notes Recipe: Beer Biscuits Ingredients: 2 C. Unbleached Flour 3 ts Baking Powder 1 ts Salt 1/4 c Shortening 3/4 c Beer Method: Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in shortening until it has cornmeal consistanch. Stir in beer, knead lightly, roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden brown. Makes 12 to 15 biscuits. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was crB eated using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ftware: http://www.tdl.com/~inaka/inakasoft/ ork. They will keep for weeks tightly covered in a tin or in the freezer. Split in two before serving. per and nutmeg to taste. -- Remove the dish to on top of a small live flame (Sterno or alcohol burner) and keep it bubbling slowly. Bread should have been cubed -- about 1-inch cubes -- for s Recipe: Bourbon Fix Ingredients: 1 t. superfine sugar 1 ounce lemon juice 2 t. water Crushed ice 2 ounces bourbon 1 maraschino cherry 1 lemon slice Method: In a shaker half filled with ice cubes, combine the sugar, lemon juice, and water. Shake well. Strain into a highball glass almost filled with crushed ice. Add the bourbon. Stir well and garnish with the cherry and the lemon slice. Additional Notes (if any): Recipe From: inaka@tdl.com ----------------------------------------B This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ dl.com/~inaka/inakasoft/ , too, but I haven't tried them. These muffins won a blue ribbon during the years that I was eligible for the Dade County (Miami, Forida) Youth Fair. beans from heat and stir in: 1 tsp zest, the 1/2 C juice. Ladle beans into serving bowls. Place the sliced fruit equally on top of the x9 pan and pout berries in. For batter, cream butter with sugar. Beat in egg and vanilla. Sift remaining ingredients and beat into batter. Spoon over berries and bake at 350 for 25-30 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ are mushy, adding more beer or water if the mixture becomes too dry. Remove from the heat, add the catsup, cumin, chili powder, mustard, cinnamon, and chile pepper, and mix well. Allow to cool slightly (about 20 minutes), then puree the mixture in a blender or food processor until very smooth. With the mixture still in the blender or food processor, add the sour cream, cilantro, lime juice, salt, and pepper. Blend briefly, just until well mixed. If the mixture is too thick, thin it with m Recipe: Bravas Potatoes Ingredients: 4 or 5 medium-size potatoes Sauce: 1 cup tomato sauce 2 tsp.mustard 4 drops Tabasco sauce Method: Peel potatoes and cut into medium-size cubes. Fry for a while in warm oil, then in very hot oil to brown them. Drain potatoes and sprinkle with salt. Heat tomato sauce over medium heat; add mustard and Tabasco, mixing well. Spread sauce over potatoes and serve. Additional Notes (if any): Recipe From: Spanish Tapas ------------------------B ------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ tly into casserole. Mix eggs, leftover sugar mixture, vanilla, and salt and add to scalded milk slowly. Sprinkle raisins over bread and pour milk mixture over all. Place casserole in 9x9x2 square pan on oven rack; pour very hot water (1 in deep) into pan. Bake until knife inserted half way between edge and center comes out clean, 65-70 min. Remove from oven. Serve warm or cool. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recC ipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ bably better cold). A delicious variant, although somewhat messy to prepare, is to thickly spread lemon curd on the bread at stage 2 before hacking the crusts, etc. If you *do* give this version a go, you're better off leaving it to go cold, preferably for at least a day, because the lemon taste becomes stro Recipe: Brendan's Famous Onion Rings Ingredients: 1 or 2 large onions 1 bottle of your favorite hot salsa a few drops of your favorite hot sauce 2 cups of all-purpose flour (you may need more) Oil for frying Method: Slice onions into rings. Mix your favorite hot salsa with a few drops of your favorite hot sauce to get it slightly hotter than you would like it. Coat onion rings, one at a time in salsa, then cover with flour. Place on plate until you have a sufficient quantity ready to fry. (Do not throw out the remaining salsa and flour) When you have the rings dipped, heat oil in the pan until hot, then start frying the rings. brown on both sides. When they are done, mix the remaining salsa and flour together, add more salsa if dry, more flour if wet, until you have a thick paste, like bread dough. Fry in the hot oil until brown and crispy. The smaller the better!! Serve with lots of salt, ketcup, and salsa or hot sauce. Additional Notes (if any): Recipe From: C BruschettaB AppetizersC ManyDZ1/2 loaf French bread Olive oil 1 tomato 1 large garlic clove Basil (leaves or fresh) ditional 2 Minutes. OR Until Fish Flakes Easily. Baste With Soy Mixture. brown sugar, the butter, and the cookie crumbs and sprinkle the topping over the peaches. Broil the mixture for 1 to 2 minutes, or until the topping is pale golden. Divide the mixture between 2 dishes and serve it with the cream. , and cornflour (cornstarch) with 3 tablespoons (1/4 cup) water. Stir this in to the saucepan, cover again and cook for a further 3-4 minutes. Add the pork and reheat. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ ng pan large enough to hold the peaches in one layer broil the mixture about 6 inches from a preheated broiler for 5 to 7 minutes, or until the peaches are tender. In a small bowl combine the remaining 1 teaspoon brown sugar, the butter, and the cookie crumbs and sprinkle the topping over the peaches. Broil the mixture for 1 to 2 minutes, or until the topping is pale golden. Divide the mixture between 2 dishes and serve it with the cream. Additional Notes (if any): Recipe From: Gourmet uly 1991 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Chicken Breasts DianneB PoultryC 4, or until it is done and transfer to a heated plate to keep warm. Cook the almonds in the oil remaining in the skillet over moderate heat, stirring, for 1 minute, or until they are golden. Transfer them to paper towels to drain. Add to the skillet the wine, water, and garlic and boil until the mixture is reduced by half. Remove the skillet from the heat, stir in the butter, parsley, almonds, lemon juice, salt and pepper to taste, and spoon the aC lmond sauce over the chicken. s and combine with remaining ingredients as above. Peas will require several hours cooking to become tender.Quick electric blender method: Use one-third the olive oil over the sauce. Chill. Makes approximately six cups of sauce In an open pan: Use same ingredients as above. Boil soaked peas in fresh ut 1 hour. Add onions and green peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. Cool 1 hour then refrigerate 2 -oes and cook until hot yet firm. Sprinkle in chives. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ cipe From: Yan can cook ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ ter to prevent charring when broiling. ABOUT 25 MINUTES BEFORE SERVING: Preheat the broiler if the manufacturer directs. Thread the chicken strips onto the bamboo skewers. Place the bamboo skewers on the rack in a broiling pan . Brush generously with the marinade. Place the pan in the broiler at the closest position to the source of heat. Broil 4 to 5 minutes until the chicken just loses its pink color and is tender, turning the skewers once and brushing the chicken with the remaining marinade frequently. While the chicken is broiling, in a small bowl, blend the peanut butter, 2 Tbls lemon juice, and 1/2 cup hot water using a fork and mixing until smooth. Serve the chicken with this peanut sauce. Recipe: Chili Sauce for Hainanese Chicken Rice Ingredients: fish sauce sugar fresh red chilies ginger local lime (optional) garlic vinegar Method: Put garlic and ginger in mixer and grind till rather fine. Add vinegar, fish sauce, salt and sugar to taste. Squeese lime while serving. Meant specifically for certain dishes but are good as a generally dip sauce. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created usBying Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ at are universally available in our grocery stores, that is not necessary (though it does deepen and enrich the flavor). To marinate the chicken, mix in the broth and 3 of the garlic cloves after step 1, then put the chicken in a glass dish and pour the marinade over it. e moderate-hot charcoal coals or preheat a broiler rying pan. Peel the garlic, break the cloves into chunks, and brown them over medium-low heat (about 5 minutes). (3) Add the chicken to the frypan and brown it over medium-high heat (about 5 minutes). (4) Add the broth to the frypan and simmer, partly covered, until the chicken is done (about 30 minutes). Do not let it come to a boil. (5) Remove the bay leaves and serve over rice. This dish is too strongly flavored to go well with wine; try serving it with beer. You can substitute pork for the chicken, or mix the two. In the Philippines it is the custom to marinate the meat for two days rather before simmering; with the top-grade meats that are universally available in our grocery stores, that is not necessary (though it does deepen and enrich the flavor). To marinate the chicken, mix in the broth and 3 of the garlic cloves after step 1, then put the chicken in a glass dish and pour the marinade over it. Additional Notes (if any): Adobo is the national dish of the )5-6 medium potatoes (about 2 1/2 pounds) 4 slices bacon, well-cooked and crumbled 3/4 cup chopped bok choy 1 red pepper, diced 1/2 cup chopped green onion 1/4 cup chopped celantro Sauce 1 1/3 cup mayonnaise 1 tsp sugar 1 tbs soy sauce 1-2 tsp sesame oil 1/8-1/4 tsp hot mustard powder 1/8 tsp salt d to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ he wrapper. Fold 1 corner over mixture and fold in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper to help seal egg roll. Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown. Remo Recipe: Chili Bacon Breadsticks Ingredients: 30 thin slices bacon 30 whole grissini (long thin breadsticks) 1/3 cup firmly packed light brown sugar 3 Tbs. pure chili powder Method: Preheat oven to 350 degrees. Let the bacon come to room temperature so it's pliable. Wrap one bacon slice gently in a spiral around each breadstick. In a shallow dish long enough to fit the breadsticks, stir together the brown sugar and chili powder. Press out any lumps or brown sugar with a fork. Roll each bradstick gently in mixture, coating bacon well and arrange about 1/2 inch apart on the rack of a broiler pan. Bake the breadsticks for about 20 minutes or until the coating is carmelized and bacon is deep golden. Loosen the breadsticks GENTLY from the rack. They will be very soggy! Allow to cool about 15 minutes. The bacon will become crip and the breadsticks will harden as they cool. Serve at room temperature. Additional Notes (if any): Recipe From: Gourmet Mag ---------------------- ------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ A Cola CakeB CakesC Cake: 1 C. Flour 1 C. Sugar 1/2 t. Baking Soda 1/2 C. Margarine 1/2 C. Carbonated Cola Beverage 1/4 C. Miniature marshmallows 2 T. Unsweetened Cocoa es, drop 1 heaping tablespoon batter per pancake into hot oil. Using back of spoon, spread to 2 1/2- to 3-inch rounds. Cook until brown, about 3 minutes per side. Transfer to baking sheets in oven. Repeat with remaining batter, spooning off any l Diquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary. Serve hot. The secret to crisp latkes is the removal of as much liquid as possible from the ground potatoes. Serve these plain (they're a fine accompaniment to a roast with gravy), or with sour cream or applesauce. Makes about 18 antly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice. Cornmeal With MushroomsB Rice, etc.C 3 1/2 cups water 1 teaspoon salt 1 cup cornmeal 4 tablespoons butter salt and pepper 1 lb. mushrooms, sliced 1 large clove garlic, minced 2 teaspoons mince fresh thyme or 1/2 teaspoon dried salt and pepper fresh thyme sprigs for garnish coffee or tea. poon relish over salmon and serve. Be sure to have the fishmonger remove all skin from the fillets. With a whisk or fork, beat in sugar until smooth. Stir in pecans (opC tional). ing the top and bake the cake in the middle of a preheated 350 F. oven for 30 to 40 minutes, or until a cake tester inserted in the center comes out with crumbs on it. Let the torte cool in the pan on a rack for 5 minutes, invert it onto the rack, and remove the paper. Let the torte cool completely. Put a doily over the cake before dusting with confectioners' sugar and then carefully remove it. For a Valentine's Day touch, Kemp recommends placing a heart-shaped doily o u'll think you've made a mistake. Don't worry, just keep stirring until it's smooth. 3. Add the sauce to the noodles.Notes Hot bean sauce also goes by the name Szechuan bean sauce etc. This is themain "spicy" ingredient and should be handled with care. Vary thisngredient to taste. This recipe is probably very good without it. It's also quite good served when the noodles are still hot. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ is recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ Wesired consistency, add salt and pepper to taste, and mound the filling in the egg whites. Additional Notes (if any): Recipe From: Gourmet March 1993 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ttp://www.tdl.com/~inaka/inakasoft/ preheated 375 degree F. oven for 20 - 30 minutes. The rice should be "al dente" when it is removed f rom the oven. 5. Place the pudding in a bowl and refrigerate overnight. 6. Make the sauce by taking the pitted cherries and placing them in a saucepan. Add the water, sugar, lemon juice, bayleaf and let mixture simmer for 5 minutes. Add the cornstarch, stir, and remove from heat. 7. Cool the cherry sauce and refrigerate. Procedure (Day 2): 1. One hour before serving, remove the pudding from refrigerator. 2. Melt the gelatin in a little water. 3. Chop the almonds. 4. Add the unsolidified ge d butter, oil and eggs in a bowl. Add to the cornmeal mixture and stir until just combined. Stir in the creamed corn. Scrape the batter into the prepared pan and bake for 45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Cool on a rack and then remove from pan and cool completely. Cut into squares to serve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using CoCsmputer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ftware: http://www.tdl.com/~inaka/inakasoft/ Recipe: Country Fried Chicken Ingredients: 1/2 cup milk 1 egg, beaten 1 cup flour 2 teaspoons salt 1 teaspoon paprika 2 teaspoons black pepper 1/2 teaspoon sage 1/2 teaspoon tarragon 1 frying chicken, cut up Oil or shortening, for frying Method: Combine milk and egg, set aside. Combine flour, salt, paprika, pepper, sage and tarragon in paper or plastic bag. Add a few pieces of chicken at a time; shake to coat. Dip chicken in milk-egg mixture. Shake second time in flour mixture. To s killet-fry, heat 1/2 to 1 inch oil in electric fry pan or heavy skillet on medium-high heat. Brown chicken on all sides. Reduce heat to medium-low heat. Continue cooking until chicken is tender, about 30 to 40 minutes. Do not cover. Turn chicken several times during cooking. Drain on paper towels. To deep fry, heat 3 inches oil to 365F in deep fryer or deep saucepan. Fry chicken for 15 to 18 minutes. Drain on paper towels. Additional Notes (if any): Recipe From: inaka@tdl.com medium bowl. Season to taste with salt and pepper. (Can be prepared up to 6 hours ahead. Cover and refrigerate.) Using small melon baller, scoop out centers of cucumber leaving bottom shell intact. Fill centers and slightly mound crab mixture atop cucumber. Garnish each with cilantro sprig. Transfer to platter and serve. Makes 16. Additional Notes (if any): Recipe From: Bon App ------------------------------------------ This recipe was created using Computer Cuisine from Inaka SofCVtware. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ Recipe: Crustless Seafood Quiche Ingredients: 4 eggs 1cup sour cream 1cup low fat cottage cheese 1/2 cup parmesan cheese 4 tablespoons flour 1 teaspoon onion powder 1/4 teaspoon salt 4 oz. can mushrooms drained 2 cups (1/2 lb.) shredded monterey jack cheese Choice of filling: 8 oz. salad shrimp 1 teaspoon lemon rind 1 tablespoon green onion tops chopped 8 oz. crab or surimi 1 teaspoon lemon rind 1/4 cup sliced almonds 1 15 1/2 oz. can red salmon flaked 1/2 teaspoon dill weed 1 cup grat ed cheddar cheese instead of one of the cups of jack cheese Method: In a blender combine first 7 ingredients. Blend until smooth./Arrange. Cheese, seafood, mushrooms & seasoning in quiche dish. Pour blended ingredients over. Bake 350~ for .45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. serves 8. For variety make one half quiche filled with shrimp and other side salmon, then pour blended mixture over all. Excellent cold. Additional Note Recipe: Fried Lettuce Ingredients: 1 large lettuce 1 tblsp oil 2 cloves garlic pinch of salt 1 tsp Vesop (this is a substitute for soy sauce) Method: Wash and trim the lettuce and shake off excess moisture. Cut into four. Heat the oil and fry the lettuce for 1 minute. Add the crushed garlic, salt and Vesop; mix well and cook for another minute Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer CuisBhine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ y dusted with confectioners' sugar. I thoroughly enjoyed it. I've returned to Galatoire's many times since. Now when I arrive at the restaurant, I feel like a regular when my waiter, Imre, remembers me after any length of absence and brings the eggplant to the table unasked. The combination of eggplant and sugar sounds strange, but the dish is d the jarred cucumbers. To each of 4 large 4-cup sterilized glass canning jars, add 2 dill sprigs, 8 garlic cloves and 6 chilies. Fill loosely to the shoulder of each jar with the cucumbers. Fill each jar to the top of the shoulder with the hot pickle brine. Clean the rims, screw the lids on snugly, and invert the jars for 3 hours. Refrigerate for up to 2 months. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created usCying Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ rn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape. Round up the dough, roll into a thick sausage shape and (using the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2~ 1 3/4 inch thick. Shape each one into a round with straight sides. Put onto a greased baking sheet. Cover (I use greased plastic wrap) and put in a warm place to prove for 30-40 minutes or until springy to the touch. Leave room for expansion and be careful not to over-prove, as the muffins will get flabby and lose their shape. Warm and grease the bakestone lightly. Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8-10 minutes until pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep warm if cooking in batches. To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter. Additional Notes (if any): Recipe any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ nd ricotta, egg, and parsley. Layer as follows: sauce, 3 noodles, 1/3 sauce, 1/2 ricotta, 1/2 mozzarella, 1/3 Parmesan, 3 noodles, 1/3 sauce, 1/2 ricotta, 1/2 mozzarella, 1/3 Parmesan, 3 noodles, 1/3 sauce, 1/3 Parmesan BaC-ke one hour in a preheated 375 degree oven. Recipe: Finnish Rye Bread Ingredients: 1 1/2 cups buttermilk 2 tablespoons unsalted butter 1 tablespoon salt 1 package dry yeast 1/2 cup warm water 1 tablespoon sugar 2 cups rye flour 3 1/2 to 4 cups bread flour Method: Heat buttermilk to lukewarm. Stir in the butter and salt. Set aside to cool. Dissolve yeast in the warm water with the sugar. Let stand for 5 minutes until the yeast bubbles. Stir the yeast mixture into the cooled liquid. Add the rye flour and beat until smooth. Add the bread flour a cup at a time, stirring after each addition. Knead dough until smooth. Put in a greased bowl, cover and let rise until double - about 2 hours. Punch down the dough and divide into 2 parts. Form each into a round loaf and place loaves into lightly greased 8-inch cake pans or on a large greased baking sheet. Cover and let rise until almost doubled in size about 1.2 hour. Bake 30 minutes at 375. Additional Notes (if any): Recipe From: inaka@tdl.com -------------- us, a perfect beginning to a Creole feast and a subtle reminder of the African traditions of New Orleans cooking. The eggplant on which the dish is based may have originated in Africa, and the frying in deep oil is one of the major African culinary methods brought to this country by slave cooks. l pressed and flat (about 1inch thick and 3-4 inches wide). Tie the end of the stocking.Repeat the stuffing procedure for the other half of the meat. Place the two sausages on old newspaper in a well vented place. Place a flat board on top of them. Place a heavy object on top of the arrangement in order to press the sausages into form. After 24 hours, remove weight and hang the sausages to dry in a cool, well ventilated area and away from pets. After 4 days, the sausages are ready to eat. Reduce standing time in hot weather. Dry winter days are best for making this sausage. To serve: Peel back stocking to expose the amount of sausage you wish to cook. Slice sausage Greek Yogurt BourekakiaB Breads & MuffinsC ManyD 2 cups all purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 10 tablespoons unsalted butter, cut into pieces, room temperature 1/2 cup plain yogurt 2 large eggs, beaten to blend duce to a simmer and cook 40 minutes. Remove feta from water and arrange on top of chicken. Cover and cook for another 15 minutes. ckness place the first layer on the greased pan, with ends hanging over the pan rim - add half the fillin #g follow on with the second dough layer -add the rest of the filling finish off with the last dough layer; fold the dough layers together pluck a few holes, making sure you go through the second layer of dough bake for 3/4 hour at around 400F enjoy, with a simple tomato and cucumber salad me to time. note: You could do the same in the oven, if the roast pan is deep enough, but evaporation is more rapid, so you will need to keep a pot of hot stock to replenish with. When the meat beach shangai shortbread cookies shorty turchi sausage shreaded beets thick yogurt shrimp tostadas shrimp chicken spaghetti sauce shrimp fajitas shrimp diavolo shrimp garlic-wine sauce shrimp orange mustard sauce shrimp moutarde shrimp orleans shrimp romesco sauce sicilian-style sweet sausage simple trout singapore sling singapore style sitka sound bouillabaisse sliced baked potatoes small kibba small stuffed pasta broth smoked halibut butter smoked salmon canapes smoked salmon cheeseballs smoked salmon cheesecake smoked salmon cheesecake smokey salmon spread smoky roasted salsa smotherd sweet chicken bread noodle salad sophie's danish sopron wedding cream berry cream biscuits cream waffles broccoli Recipe: Fruit Scones Ingredients: 8 oz.self-raising flour (225 g) 1/2 tsp.baking powder 2 oz.butter or margarine (50 g) 2 Tbsp.caster sugar (granulated sugar) 3 oz. mixed dried fruit (e.g., raisins) 1/4 pint milk (150 ml) milk to glaze Method: Preheat oven to 425 F. Sift the flour and baking powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and fruit and add enough milk to mix to a soft dough. Turn onto a floured surface, knead ligh tly and roll out to 3/4-inch thickness. Cut into 2-inch rounds and place on a lightly floured baking sheet. Brush with milk to glaze. Bake for 10 minutes then cool on a wire rack. Serve with butter and jam (or clotted cream--sort of like whipped cream (yum yum)). Tip: Most scones will keep for a day or two if stored in an airtight container, but are always best reheated in the oven for a few minutes before serving. Additional Notes (if any): Recipe From: inaka@tdl.com ---------------- a grill or in an oven. The cooking time depends on the size/amount of fish, it seems that when you can really smell the salmon thru the foil, it is usually done. I know this is not the best method for determining doneness, but it usually works for me. I do open the foil and test the fish for flakeyness. The stuffing usually absorbs a lot of fat/oil from the fish and is not, in my opinion, all that good, but it adds great flavor to the fish. Additional Notes (if any): Recipe From: inakC a@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ tover oil and brown until onions are soft. Add oregano, cumin, and red chili, and cook for two or three minutes. Transfer from skillet to saucepan with chicken. Add tomato, tomatillos, chilis, and chicken broth. Bring to a boil and simmer for 3 - 4 in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter:Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface. Serve hot with dollops of sour cream. Additional Notes (if any): Recipe From: inaka@tdl.com -----------C ------------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ second idea is that, seeing as the meat is in large chunks and we are going to cook it slowly in water or stock, the cooking time will be long, as compared to the same meat in smaller chunks. This goes back to the ideas in "Boiling Water". If we add chunks of p Recipe: Garlic Roast Pork Ingredients: an 8-to 10-pound fresh ham (1/2 leg of pork) 6 garlic cloves, chopped coarse 2 tablespoons fresh orange juice 1 tablespoon vegetable oil 1 tablespoon wine vinegar 1 teaspoon salt 1 teaspoon black pepper 1/2 teaspoon dried or gano, crumbled 1 large onion, sliced For the gravy: 4 cups water 1/4 cup all-purpose flour 1/3 cup fresh orange juice 2 tablespoons wine vinegar 2 tablespoons sugar fresh flat-leafed parsley leaves for garnish strips of orang e zest for garnish Method: Preheat the oven to 350 F. With a sharp knife score the skin and fat of the ham deeply in a diamond pattern. In a blender pur e the garlic with the orange juice, the oil, the vinegar, the salt, the pepper, and the or gano and rub the mixture all over the ham. Put the onion in the middle of a roasting pan, arrange a rack on top of it, and put the ham on the rack. Roast the ham in the oven for 4 hours, or until a meat thermometer registers 170 F., and let it stan -------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ tening in a covered roasting pan or casserole. Remove the meat from the marinade, pat it dry with paper towels, and brown it well on all sides in the hot shortening. Drain off the fat, strain the marinade, and pour it over the meat. Cover and cook in the oven for 2-2 1/2 hours ], or until tender. Remove the meat and keep warm on a platter. Put the roasting pan on a burner and add the gingersnap crumbs, stirring until the gravy is smooth and thickened. Stir in the sour cream, letting it get hot, but not allowing it to boil, lest it curdle. Slice the meat, pour the gravy into a sauce bowl, and serve with the sauerbraten. agrance with the garlic. The soul of this dish filled the kitchen, making mouth watering aromas. "What are you cooking that smells sooo Recipe: Garlic Chicken Breasts Ingredients: 6 tablespoons unsalted butter, softened 2 tablespoons snipped chives or parsley 1/4 teaspoon garlic powder 6 small chicken breast halves (about 2 pounds) 3 cups cornflakes, crushed 2 tablespoons snipped parsley 1/2 teaspoon paprika 1/4 teaspoon garlic powder 1/4 cup buttermilk Method: Mix butter, chives or parsley, and garlic powder; shape into rectangle. Cover and freeze until firm, about 30 minutes. Flatten each chicken breast to 1/4 inch thickness between waxed paper or plastic wrap. Cut butter into 6 pieces. Place 1 piece on center of each chicken breast. Fold long sides over butter; fold ends up and secure with toothpick. Mix cereal, parsley, paprika, and garlic powder. Dip chicken breast into buttermilk; then coat with cereal mixture. Place chicken breasts, seam side down, in greased pan. Cook uncovered in a 425 oven for 35 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------ Stir in rice, lemon juice, parsley, dill and 1 cup hot water. Season with salt and pepper. Reduce heat. Cover and simmer until rice is partially cooked and no liquid remains, stirring occasionally, about 12 minutes. Remove from heat. Cover bottom of heavy large wide saucepan with some grape leaves. Place 1 large grape leaf on work surface. Spoon scant 1/4 cup rice mixture in center at widest part of leaf. Fold bottom of leaf over. Fold sides in. Roll up. Place seam side down in pan. Repe at filling and rolling with remaining rice filling and grape leaves, stacking filled leaves atop one another in pan if necessary. Pour enough hot water over just to cover. Place heavy large heatproof plate over stuffed grape leaves. Cover. Simmer over medium-low heat until leaves are tender and rice is cooked through, about 1 hour. Using slotted spoon, transfer stuffed grape leaves to platter. Serve warm or cold with yogurt and lemon wedges. Makes About 24 Additional Notes (if any): ,1 can Planters "party size" cocktail peanuts, unsalted (this is twice the normal size can). 1 can Cashew halves (the cheap ones on sale). 2 tbls Unsalted butter 2 tsp Salt 1 tsp Cayenne pepper (powder) 1 tsp Black pepper 1/2 tsp White pepper 1 tsp Cumin 1 Smallish brown paper bag sweetened condensed milk and water. Cook and stir constantly until thickened, about 5 minutes. Add vanilla. Serve warm over ice cream or as a fruit dipping sauce. Refrigerate leftover Reheating Sauce: In a small heavy saucepan, combine desired amount of sauce with a small amount of water. Over LOW heat, stir constantly combine all ingredients. Cook on (HIGH) 3 to 3- 1/2 minutes, stirring after each minute. Proceed as above. (Makes about 2 cups) Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ -------------------------- Recipe: Gung Kratiem Prawns with Garlic Ingredients: lettuce, parsley sprigs and cucumber slices, to garnish 2 tbs/30ml oil 2 large garlic cloyes, finely chopped 6-9 large raw king prawns, shelled and deveined 1 tbs/15ml fish sauce 1 tbs/15ml light soy sauce 4 tbs/60ml stock/broth or water a shaking of ground white pepper Method: Line a serving dish with lettuce, parsley sprigs and a few slices of cucumber. Reserve. In a work or frying pan, heat the oil until a light haze appears. A dd the garlic and fry until golden brown . Add the prawns and cook briefly, stirring all the time, until they start to become opaque. Stirring briskly after each addition, add the fish sauce, light soy, dark soy, stock and white pepper. By now the prawns should be cooked through. Turn the heat up to maximum for a few seconds quickly to reduce the liquid to about 3 tbs/45ml. Turn onto the prepared serving dish and serve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------ Recipe: Halibut Soup Ingredients: 4 large potatoes 1/2 onion 2 lbs. halibut 1can (12 oz.) evaporated milk 1 can cream of celery soup undiluted pepper to taste Method: Dice potatoes and onions and put in pan. Add water to cover potatoes. Boil until potatoes are tender. Add halibut and cook until fork goes into halibut easily, about 5 to 7 minutes. Add milk and soup and simmer for 5 minutes. Add pepper to taste Additional Notes (if any): Recipe From: inaka@tdl.com -------------------B ----------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ resulting in the meat skewered something like so: --O)O)O)O)O)-- where 'O'=meatball and ')'=bacon slice To cook, set on a broiler tray or grill and cook over/under moderate heat, turning every 5 minutes. The surface will be crusty and the inside cooked within 25 minutes. ice over fish. Cover and bake in a 4000 oven for approximately 10 minutes. Let cool slightly. Drain fish liquid into a measuring cup. Add additional wine or water to make one cup of fish liquid. Sauce: Saute mushrooms, onions and thyme in 2 tablespoons butter. Set aside. Melt 2 tablespoons butter and blend 4 tablespoons flour to make a roux. On low heat, gradually blend in 1 cup of fish liquid and 1 cup of milk. Bring to boil, stirring constantly, and cook 1 or 2 minutes until thickened. _ Remove from heat, add mushroom mixture. Let cool. Spoon sauce over halibut, covering completely. Scatter 1 cup shredded Monterey Jack cheese over halibut. Bake, uncovered, in a 400 oven for 10 to 12 minutes or until sauce is bubbling around edges and cheese has melted. Dust lightly with paprika or dill weed. Garnish with chopped chives if desired Recipe: Honey And Cream Scones Ingredients: 6 oz Whole wheat flour 6 oz Plain flour 2 t Bicarbonate of soda 1 t Cream of tartar 1 oz Butter 5 fl Sour cream 4 oz Clear honey 1 Egg Milk for glazing Method: Sift the flour, soda, and cream of tartar into a mixing bowl. Cut the fat into the flour and rub it to a breadcrumb consistency. Miz the sour cream and honey together until the honey is dissolved. Beat in the egg. Make a well in the flour, pour in the liquid and mix to a soft dou gh. Turn onto a floured board and knead in a little extra flour if necessary. Roll out 1/2 inch thick and cut into rounds with a 2-inch cutter. Lift onto a heated and greased bakestone and brush the tops of the scones with a little milk. Cook until the underside is golden, then turn and cook the other side. Serve hot, split and spread with butter and honey: or serve cold with butter or clotted cream. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------ low them to cook crispier. Squeeze the water out of the potato in a paper or cloth towel. Melt the fat in hot frying pan (black cast iron works best) or add the peanut oil. The potato will soak up a lot of oil, but be careful, they can taste oily if you add too much. Slowly add the grated potatos - be careful of splattering the oil since they are wet. You can leave them in place and then flip when one side is golden brown. I prefer to stir them frequently so all the little pieces brown . If you do this, when you are about half done, you can add the bacon and onions (any earlier and they tend to burn - esp the onion). If you do not stir the potatos, mix the sliced onion and pre-cooked bacon in with the potatoes ahead of time (bacon this way must be pre-cooked to ensure it all is cooked. Keep stirring every two minutes or so until they reaceh your desired browness. Near the very end, you can grate some cheese over the potatos. Additional Notes (if any): Recipe From: with oil.Saute onions, green peppers and celery 10 min..Add meat and cook 10 min or until brown.Stir in tomatopaste, stewed tomatoes and tomato sauce.Add chopped garlic, chili powder, salt, dash oregano, chile salsa and jalapeno.Cook 30 min, season to taste with garlic salt and pepper, then simmer 2 1/2 hours. Stir every 10-15 min. Additional Notes (if any): Recipe From: Jay Pennington ------------------------------------------ This recipe was created using Computer Cuisine from Inaka SCXoftware. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ ng cooking. The sauce should be quite thick when the meat is cooked. Serve with rice or noodles and quick fried cabbage with eggs (below). Notes: Vary the number of chiles depending on what sort of chile you are using and how hot you like it. It is supposed to be very hot. I have also made this using left over roast beef and reducing the simmering time to 10 -1 1/2 Pounds Ground lean lamb 2 Tablespoons Grated onion 1 Teaspoon Paprika 4 Tablespoons Chopped parsley 1/4 Teaspoon Crushed dried hot peppers Salt to taste 1/4 Teaspoon Ground black pepper 1 Tablespoon Vegetable oil 1 Teaspoon Ground cumin Harissa sauce 2 Teaspoons Chopped garlic This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ l dark brown, about 10 minute s. Add remaining ingredients. Bring to boil. Reduce heat to medium; simmer until lamb, barley and all vegetables are tender and soup is thick, stirring occasionally, about 1 hour 30 minutes. Remove bay leaves. Season with salt and pepper. Additional Notes: Recipe From: Bon App May 1996 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Hot Fudge SauceB SaucesC 1 cup semi-sweet chocolate morsels (6 ozs) 4 squares (1 oz) semi-sweet chocolate 2 tblsp butter or margarine 1 can (14 oz) eagle brand sweetened condensed milk 2 tblsp water 1 tsp vanilla Bring again to a boil and stir in the pepper, salt, soy sauce, and vinegar. Slowly stir in the dissolved cornstarch until desired thickness. Slowly pour the egg into the soup, whisking constantly to form thin strands of egg. Remove from heat and add oil. Ladle into bC*owls and garnish with minced scallions. Recipe: Lemon Pickle Ingredients: Lemons 6 Salt 5 tsp. Chili powder 5 tsp. Turmeric pinch Hing 1 tsp. Methi 1 tsp. Oil 5 tbsp. Method: Cut lemons into small pieces and remove the seeds. Add salt and keep for about 12 hours. Add chili powder, turmeric, and methi. Heat oil, mustard seeds, and asafoetida. Spread this mixture over the lemons. Mix thoroughly. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using CoBsmputer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ gether flour, sugar, baking powder, and coconut and whisk into egg mixture. Pour filling onto crust, spreading evenly, and bake in middle of oven until filling is pale golden and set, about 25 minutes. Cool confection in pan on rack 30 minutes. Make frosting In a bowl with an electric mixer beat together butter and confectioners' suga Lemon RiceB RiceC 2allots garliac and spices reserving a little of the mace and ginger. Add the horseradish.Boil the vinegar for five minutes with the reserved mace and ginger and pour this over the lemons. Cover lightly and when cold close the jar tightly. Refrigerate. Strain after six months or after 12 months. The strained ketchup should be put into small bottles with new corks.Variation: Pack a few slices of ripe tomato in each jar. advance. Before using, stir wC ell to smooth out consistency.) Up to 2 hours before serving, fill pre-baked shells with lemon curd. Refrigerate until serving time. ift powdered sugar over top of cake. Cut into squares and serve. a, the zest, the salt, and the nutmeg and pour the filling into the shell. Bake the pie in the lower third of the oven for 20 minutes, reduce the temperature to 325 F., and bake the pie for 20 to 25 minutes more, or until the filling is set and golden. Let the pie cool on a r Recipe: Lemon Rice II Ingredients: Rice 1 cup Oil 2 tbsp. Mustard Seeds 1 tsp. Urad Daal 1 tsp. Chana Daal 1 tsp. Cashews handful Raisins handful Turmeric pinch mixed vegs. 1 cup Lemon 1 Method: Cook rice. Heat oil and add all other ingredients except for the lemon. Fry as appropriate Mix stuff in pan with rice. Squeeze the lemon and add the juice to the rice. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created uBzsing Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ dl.com/~inaka/inakasoft/ Recipe: Mint Julep Ingredients: 1 t. superfine sugar Crushed ice 3 ounces bourbon 6 fresh mint sprigs, stems cut short immesiately before use Method: In a silver julep cup, highball glass, or a collins glass, dissolve the sugar in a few drops of water. Almost fill the glass with crushed ice. Add the bourbon and some short straws. Garnish with the sprigs of mint on top. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe waB s created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ w.tdl.com/~inaka/inakasoft/ and transfer the confections to the foil cups. The confections may be made 5 days in advance and kept covered and frozen. ar and salt and stir once. Remove about half the amount of rempah and put aside. In remaining rempah, add sliced onion and fry for 2 minutes. Add prawns and tamarind liquid and simmer fo Little Cheddar BiscuitsB Breads & MuffinsC 2 c Unbleached Flour 1 ts Mustard; Dry 1 ts Paprika 1/4 ts Baking Powder 1 c Butter; Room Temperature 10 oz Cheddar; Sharp, Grated 1 ts Worcestershire Sauce Recipe: Lobster Salad Stuffed Eggs Ingredients: 1/4 pound cooked lobster meat or the meat of 1 cooked King crab leg, chopped fine (about 1/2 cup) 2 radishes, chopped fine 2 tablespoons finely chopped scallion 2 tablespoons finely chopped celery 1 tablespoon minced fresh parsley leaves 2 tablespoons mayonnaise 2 teaspoons fresh lemon juice 1/8 teaspoon Tabasco 3 hard-boiled large eggs 1/2 cup finely shredded romaine for garnish 1/2 cup finely shredded cabbage for garnish Method: In a b owl combine well the lobster, the radishes, the scallion, the celery, the parsley, the mayonnaise, the lemon juice, the Tabasco, and salt and pepper to taste. Halve the eggs crosswise and remove the yolks. Chop 1 of the yolks, reserving the other 2 for another use, and stir it into the lobster salad. Divide the romaine and the cabbage between 2 salad plates, forming nests, fill the whites with the lobster salad, and arrange the eggs in the nests. Additional Notes (if any): Recipe From: G Recipe: Manicotti Ingredients: 10 cooked manicotti Filling: 1 15-ounce container ricotta cheese 2 cups shredded mozzarella 1/4 cup grated Parmesan cheese 1 beaten egg 2 tablespoons chopped fresh parsley 1 teaspoon basil pepper 26-ounce jar spaghetti sauce Method: Preheat oven to 375 Bake covered for 40 minutes; then 15 minutes uncovered. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine frBbom Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ t. Add 1 t. peanut butter with the chiles in the blender and follow the above recipe. NOTE: This is a classic Latin American salsa, and the writer has included some optional preparation methods which are fairly unique to Ecuador and the Andes. Although this recipe calls for the use of an electric blender, one can follow the traditional method of My Grandma s SalsaB SaucesC 4 16oz cans of Diced Tomatoes 1/4 cup of cooking oil lots of garlic ca. 4 medium onions (yellow are best, to taste) 1 bunch of celantro - fresh is best, including stems 1/2 tsp of salt 6 freshly roasted peppers - diced h the remaining capers. at it with a fork or whisk until it is smooth and creamy. Add the ginger, garlic, cumin, cayenne, and garam masala and besan. Stir into mix. Make a paste out of the green chiles, cilantro and 1/4 cup of water in a food processor. Add the paste to the yogurt mixture. After the chicken has sat around for 20 minutes, hold a sieve over the chicken pieces and pour the yogurt mixture into the sieve and push through s much as you can with a rubber spatula. Mix well with the chicken pieces and refrigerate for 6-24 hours, in an airtight container. Preheat over to maximum temperature (best is to use the broiler). Thread the chicken pieces on skewers. Brush the chicken with half the me Mushrooms in CreamB Vegetablesct that may have been stuck on the porcinis. Melt butter in pan and saute onion until transluscent. Add regular and porcini mushrooms and saute with onion. Add porcini water and cream and simmer until sauce begins to thicken a bit. Add salt. About 5 minutes before it's done, add tomato paste. Also, now's the time to add the marsala if you want it, but the sauce will need to simmer a bit longer to boil away the extra liquid. Best served on penne or C mostaccioli, not spaghetti. e soup cup before serving, sprinkle on a little chopped parsley and afew drops of sherry in each cup. Recipe: Orange & Honey Pork Marinade Ingredients: 3/4 cups of fresh orange juice 3 T. honey 1 onion, thinly sliced 1 T. grated orange rind 6 cloves 1 bayleaf 1/2 t. dried thyme 1/2 t. salt 1/4 t. ground ginger 1/4 t. ground pepper Method: Mix all the ingredients together and marinate pork chops overnight before grilling, or broiling. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from InB]aka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ slice through the middle, making two layers. Slide the edge of a cookie sheet between the two layers and lift the top layer off. Butter the bottom layer and pour all but 1/2 cup of the sweetened fruit on. Slide the top back on and pour the remaining berries over the top. Split the small shortcakes in the same way and place the bottoms on individual desse syrup. In a heavy iron skillet (10 ) melt butter over medium heat. Add brown sugar, stirring until sugar is melted. Remove from heat. Arrange 8 pineapple slices on sugar mixture (one in the center), overlapping slices around edges of pan. Put half of the remaining slices around the inside edge of the skillet, with pecans (or cherries) in the center. Into a medium bowl, sift flour with sugar, baking powder, and salt. Add shortening and milk. With a mixer at high, beat for 2 minutes . Add egg and 2 T. of pineapple syrup and beat for 2 minutes. Gently pour batter over pineapple in skillet and spread evenly. Place on rack in the center of the oven and bake for 40 to 45 minutes. Let skillet stand on wine rack for 5 minutes to cool just slightly. With a spatula, loosen cake from the edges all around. Place serving platter over cake and turn upside-down; shake gently. Lift off of skillet. Serve warm, and top with creams. Additional Notes (if any): Recipe From: Oriental Noodle SaladB PastaC 2to ice trays or a shallow metal pan and transfer to the freezer. After 1 hour, stir the granita to mex the ice crystals into the liquid. Freeze for about 3 hours more, stirring the granita every half hour, until its consistency is flaky and grainy, but thoroughly iced. Put scoops of the granita in serving dishes and garnish with some of the currants. tables, meats, bread crumbs, eggs, and parsley. In a shallow baking pan form mixture into 1 1C 0-by 5-inch oval loaf and spread remaining 1/3 cup ketchup over loaf. Bake meat loaf in oven 1 hour, or until a meat thermometer inserted in center registers 155 the dough over on itself two or three times. Use the dough immediately for shortcakes, following the instructions above. Use this recipe to make a large shortcake or eight small ones. This same dough is used as the topping in cobbler recipes. Tuscan Country BreadB Breads & MuffinsC 8D:2 oz Fresh yeast 500 ml Warm water 2 lb Strong white flour y can be mashed easily with the fingers. Later cooking in liquid will soften them more. Drain them throughly in a colander while preparing the other ingredients. Traditionally they are left in full-length strands, but you may cut them into 8 inch lengths if you find it easier to stir-fry then that way. 2. Peel and devein the shrimp leaving the tails intact(or remove if preferred) Sl ice chicken, pork into 1/8 inch strips 1-2 inches long. 3. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir until the sugar dissolves. Set aside. Slice green onions both the green and white parts, diagonally into 1-1/2 inch long pieces. Set aside. 4. Heat a wok, add the oil and swirl over the surface. Add the garlic and stir fry until light golden. Add the meat and stir-fry until shrimp is pink. If using chicken or pork stir-fry until pink disappears. Add the noodles and Pine Nut DolmadesB AppetizersC hrough slits, covering edges of crust with foil if browning too quickly, about 1 hour 10 minutes. Cool pie 3 hours. Serve with ice cream. oven to 375 F. and butter a 10- by 2-inch cake pan. In a small saucepan melt butter with brown sugar and rum over moderate heat, stirring occasionally. Spread rum mixture evenly in pan and arrange peach slices on top. Make cake batter: In a bowl whisk together flour, baking powder, and salt. In anot her bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Beat in egg until combined. Add half of flour mixture and beat until just combined. Add 1/2 cup milk and beat until just combined. Repeat procedure with remaining flour mixture and milk. Spread batter evenly over peaches and bake in middle of oven until a tester comes out clean, about 40 minutes. Immediately invert cake onto serving plate, leaving pan on top of cake 30 minutes. Carefully remo joint and pull up gently). Melt butter in a large cast-iron skillet. Add the garlic and seasonings. Cook and stir for a minute, then add the shrimp. Cook for about 3 minutes, stirring and shaking the pan. Add the broth and win. Cook, stirring and shaking for 3 more minutes. Remove from the heat and serve immediately over rice. Additional Notes (if any): Recipe From: Pierre Franey & Bryan Miller (The Seafood Cookbook) ------------------------------------------ This recipe was created usCying Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ the egg and mix with the noodles. Add the fish sauce and shrimp. Mix everything thoroughly. The noodles will tend to "clump", so stir or "toss" like a salad to get everything mixed, and to ensure that the egg and shrimp cook thoroughly. It will help to cover the wok with a lid for a minute or so, then toss the mixture, th Puff pastryB Pies (Desserts)C 6Dz6 1/2 Sticks butter chilled and diced 3 cups all purpose flour 1 cup cake flour 1 1/2 Teasp salt Chiiled water about 1 cup arm. Either way, they disappear in a hurry. Makes about 20 Sambousiks. Saute onions until yellow in two tablespoons of shortening. Add meat, nuts, salt and pepper. Fry until meat loses its pink color, stirring occasionally. Pour off excess fat. Season to taste with salt and pepper. until it is al dente and drain it weC ll. In a bowl, toss it with the sauce. Divide the pasta between 2 heated bowls and serve it, sprinkled with Parmesan cheese and garnished with parsley sprigs. t until it is golden brown, being careful not to let it burn, let it cool, and chill it just until it is no longer liquid. (The butter may be browned 1 day in advance and kept covered and chilled. Let the butter soften at room temperature before using.) In a bowl cream together the browned butter, the granulated sugar, and the brown sugar and beat in the egg, the vanilla, and the almond extract. Into the bowl sift the flour, the baking powder, and the salt and beast the dough until it is just combined. Chill the dough for 30 minutes and press it onto the bottom and side of a 9-inch tart pan with a removable fluted rim. Make the filling: In a saucepan of boiling water blanch the peaches for 1 minute, drain them, and refresh them under cold water. Peel the peaches, halve them, and cut 3 of the halves into 1/8-inch-thick slices, reserving the remaining half for another use. Arrange the slices decoratively, overlapping them slightly, in the shell, sprinkle them with the sugar vanilla; pour over peaches. Cover with remaining crumbs. Bake 40-45 minutes at 400 degrees or until top is evenly golden brown. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ Recipe: Pi a Colada Ingredients: 2 ounce light rum 5 ounces pineapple juice 1 1/2 ounces coconut cream 1 cup crushed ice 1 maraschino cherry 1 pineapple slice Method: In a blender, combine the rum, pineapple juice, and coconut cream with the crushed ice. Blend well at high speed. Pour into a collins glass and garnish with the cherry and the pineapple slice. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created usBying Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ ameter glass pie plate. Transfer peaches to crust, mounding in center. Roll out second dough disk to 13-inch round. Roll up dough on rolling pin and unroll atop peaches. Trim edges of both crusts to 3/4-inch overhang. Fold edges over; press to seal. Crimp edges. Cut 6 slits in top crust to allow steam to escape. Bake pie unti Recipe: Pumpkin Bread Ingredients: 3 C. Sugar 1 C. Salad Oil 4 Eggs 1 1/2 t. Salt 1t. Cinnamon 1t. Nutmeg 2/3 C. Water 2 C. Cooked Pumpkin (1 Small Can) 3 1/3 C. Flour 2t. Soda Method: Mix all in electric mixer, divide in two bread pans (5x8x3). Bake at 350 for one hour or more. Freezes well. Pecans may be added or small chopped walnuts on top of batter before baking. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe waB s created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ THE LAST THING YOU ADD IS THE FLOUR. (I'm not sure what happens if the milk is last, but good ole ma was right about this recipe and you are welcome to experiement if you like.) Spray your baking dish with Pam. Bake for 75 minutes at 325 degrees. Foil pans work well. A bundt pan should be ok too, or any 1/4 cup vegetable oil 2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces 2 onions, chopped 3 garlic cloves, minced a 14- to 16-ounce can tomatoes, including the juice 1 1/2 cups water 1 pound turnips, cut into 1-inch pieces 4 cups chopped washed turnip greens or kale a 2-pound pumpkin (preferably a sugar pumpkin), seeded, reserving the seeds for toasting if desired, peeled, and cut into 1-inch pieces steamed rice as an accompaniment bamboo shoots and shred finely, add to th pe pan and simmer for 10 minutes. If wished, liquid may be thickened with 1 tablespoon cornstarch. mixed with a little cold water. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ o a serving dish. Strain the poaching broth into a small saucepan and reduce it to a 1 cup over high heat. Recipe: Pine Nut Dolmades Ingredients: 1 14 1/2ounce can diced tomatoes 1 cup long-grain white rice 1 cup thinly sliced green onions 1/2 cup (packed) finely chopped fresh mint (about 3 bunches) 1/2 cup (packed) finely chopped fresh dill (about 4 bunches) 1/2 cup pine nuts, toasted 1/3 cup extra-virgin olive oil 2 large garlic cloves, minced 52 (about) grape leaves from jar (about two 2-pound jars) 1/4 cup fresh lemon juice Yogurt-Feta dip 1 cup plain yogurt (do not use low-fat or nonfat) 4 ounces feta cheese, crumbled 1 large green onion, cut into 1-inch pieces 1/4 teaspoon grated lemon peel Method: For pine nut dolmades: Place tomatoes with their juice in large bowl. Add next 7 ingredients and mix to blend. Season with salt and pepper. Rinse grape leaves under cold water. Drain. Cover bottom of heavy large Dutch oven with grape leaves (about 6). Place 1 grape leaf on work surface, vein side up; cut off stem. Place about 1 tablespoon rice mixture in center of leaf towa Recipe: Sauteed Potatoes In Garlic Butter Ingredients: 4 large potatoes peeled 2 tblsp oil 60 g butter grated rind of 1 lemon juice of 1 lemon 2 tblsp chopped parsley 3 cloves garlic crushed Method: Cut potatoes into 0.5 cm. thick slices. Cook in boiling water for 4 mins.(or cover with microwave wrap and cook with 2 tsp water on high 2 mins.) Drain carefully and pat dry with a kitchen towel. Heat oil and 40g butter in a heavy-based pan. Add enough potatoes to cover the base of pan and cook, shaking pan so potatoes do not stick. When brown, carefully remove form pan and repeat until all are browned and if necessary add a little oil and butter). Combine remaining butter, lemon rind anad juice, parsley and garlic in a pan and heat until butter turns pale brown. Add potaotes and toss until well coated. Mixing oil and butter together prevents the butter from burning and removes the oily taste. Additional Notes (if any): Recipe From: inaka@tdl.com ----------------- 1 pound tomatoes, cored 1 bunch green onions, trimmed and washed 1/2 bunch fresh cilantro 1 tblsp vegetable oil 3 serrano peppers, stemmed 1 tblsp garlic puree 1 tblsp lime juice 1 tsp salt 1/2 tsp freshly ground white pepper 1/2 tsp ground oregano 1 cup water y of cheese while chili is still hot and serve immediately, with oyster crackers on the side. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer CDkuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ medium bowl; place in pie shell. Pumpkin Layer: Combine eggs pumpkin evaporated milk sugar butter cinnamon nutmeg and salt in medium bowl pour over apples. Bake in preheated 375 oven for 30 min. Remove from oven sprinkle withCrumble topping. Return to oven and bake for 20 minutes or until custard isset. Additional Notes: Recipe From: inaka@tdl.com ----------------------- or about 5-10 minutes on each side or until they are golden brown. Slice into wedges and serve.I find that if you make them into smaller individual patties they are easier to turn when cooking and look nicer when served. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inakC a/inakasoft/ d add it.) Add about 1/4 teaspoon of salt and pepper to smell. Stir occasionally and cook till the onions are golden brown. Cut up the meat into chunks. I like to chew mine so they are about 1 to 1 1/2 inches square. My wife cuts them smaller. If the meat is pre-cooked (yes left overs), it will only need to warm up and aquire the flavor of the spices about 3 to 5 minutes. Otherwise cook till done. I use pork venison and chicken for a wonderful flavor. Add the me Roast Pork Grand-MereB PorkC 20 pitted prunes 1/4 cup Calvados 3 1/2-pound boneless pork roast, trimmed of excess fat 2 garlic cloves, quartered lengthwise 1 teaspoon salt 1/2 teaspoon freshly ground pepper 2 tablespoons butter to blend the stir fry seasoning in. If not I use water. Bring it to a boil and add an equal amount of instant rice. I use the cans to measure a 1 to 1 volume. If I'm working from scratch, I pour the boiling liquid off into the "not instant" rice an d begin cooking it slowly. I put the vegie mix back and mix them together when the rice is done. After 5 minutes fluff the instant rice brand and eat it. If I'm into cagen, I add about 4 to 6 teaspoons of tobassco sause to the mix prior to adding the rice. That's it! I have reread it and it sounds chaotic. It is chaotic. On the avrage day, after work, I can put it on the table in about 30 minutes. My teenagers leave no scraps from one of these and never question the in X the mixture is smooth. 2. Pour into a sterilised jar and use in dressings, sauces and on pasta. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ part milk, 3 parts water until mashable (simmering approx 20-30 minutes). Drain. 3. Into a large bowl, put the potatoes through a ricer and squeeze the contents of each baked garlic clove into the potatoes (the garlic will have been reduced to a paste in the roasting process. 4. In a small bowl, mix together milk, parmesan cheese, and melted butter. Using a hand potato-masher, gradually add liquid mixture to the potato-garlic mixture, continually beating, until thoroughly mixed together. Add salt and pepper to taste. (Add more milk if preferred texture is not reached with indicated Recipe: Sake Chicken Ingredients: 2 chicken breasts 2 T. olive oil 1/4 cup sake 8 green onions 1 Garlic clove 5 large mushrooms Method: Brown the two chicken breasts in a pan with the olive oil. Remove. Add a little more olive oil, saute sliced green onions, and sake. Cook until the sake is reduced. Add back the chicken breasts. Then add sliced mushrooms, and chopped garlic. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This rB ecipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ ot really a curry, and it's not really a chili. It's a kind of in between, and one of my favorites. Serve with rice, an assortment of chutneys, roasted nuts, and sour cream on the side. /4 c Ground unsalted dry roasted -peanuts or 3 tb creamy -peanut butter Method: In a pan, heat the thick coconut milk over low heat and cook until it thickens and becomes oily around the edges. Increase the heat. Add the curry paste and cook for 3 to 5 minutes, being careful not to burn. There wil l be a noticeable color and odor change as the mixture becomes properly cooked. Add the thin coconut milk gradually. Stir. Season with fish sauce, sugar, and tamarind water. Add the ground peanuts. Stir. Serve as a dipping sauce. The sauce will become spicier and thicker as it stands. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------ Recipe: Spaghetti and Meatballs Sauce Ingredients: Olive Oil 1 Large Onion (chopped) 1 Bell Pepper (chopped) Whole Head of Garlic (minced) 3 or 4 bay leaves ca. 2 tblsp Oregano ca. 2 tblsp Basil ca. 2 tblsp Salt ca. 2 tblsp Sugar 2 12oz cans Tomato Paste 4 24oz cans Tomato Puree 2 24oz cans Whole Tomatoes Meatballs: 1 lb hamburger 4 cloves of garlic 1 tsp of oregeno 1 tsp of basil 1 1/2 cup of bread crumbs 1 cup of parmeasan cheese Veg oil (cover bottom of hea ve frying pan about 1 inch) Method: Pour Olive Oil in the bottom of LARGE pot, enough to cover bottom (about1/4 inch deep), add onions, garlic and bell pepper. Lightly brown in oil. Add all tomato stuff, stir well, add all other ingredients, stir well. add a couple cans of water (approx 24 oz's). Let simmer at least 5 hours (the longer it cooks the better it is!) MEATBALLS: Mix all ingredients together except for oil. Make little balls, and fry in oil until cooked. Additional Note qnd milk; brush egg wash over bread. Bake for 30 minutes. After removing from oven, cover with damp cloth for 10 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ finger on the outside walls of the hole. When the hole is large en ough, use two fingers rather than one. Keep turning until the wall of the dough is about 1/4 inch thick. Fill the inside with the meat stuffing then close the opening by pressing the edges together. Be careful not to put too much stuffing or the edges will not come together. Pat the Kibba to flatten a little then place on a tray. With time, you will be more comfortable with the process and will probably develop your own method to do them neatly and easily. Place all finished Kibba on a tr Thai Fried NoodlesB PastaC finely minced fresh lemon grass 1 tablespoon minced fresh ginger 1/4 cup minced fresh mint 3 tablespoons minced fresh basil 1/4 cup dry-roasted unsalted peanuts, coars chopped Method: In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute. Transfer to paper towels; drain well. In a large bowl, combine the X mixed greens, chicken, bean sprouts, yellow pepper and cucumber. In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts. red and the bacon is golden, about 20 minutes. Add the celery, ground chiles and ancho chile powder. Cook, stirring frequently, until the W butter 3 T olive oil (best quality you have) 3 cloves garlic, minced (more if preferred :) 1/2t ground white pepper 1/2t red pepper flakes 1/4t cayanne pepper 1/4t dried oregano (or 1/2 t fresh minced) 1/2 lemon - juice of 1/2C parmesean cheese 5 T italian bread crumbs (or bread crumbs with a little salt, pepper, oregano and basil added). 1/4C parsley - minced salt - to taste 1 lb cooked fettucini or linquini This can be VERY spicy! Method: Melt butter with the olive oil in a saute pan that can be used under the broiler and that is large enough to hold the shrimp in a thin layer. When mixture is hot, add the garlic. Toss about and don't let it burn. While it cooks, add the white pepper, red pepper flakes, oregano and cayanne pepper, stir well. When garlic looks cooked but not brown (3 minutes), add the shrimp. Toss the boiling salted water. Cook noodles in the water about 5 minutes or until they rise to the surface. Lift noodles out and drain on paper towels. Brown noodles in melted butter over low heat, and serve with a main dish. Or, don't bother browning them, and serve in/with soup, or with stew. (Another method for shaping the noodles is to spread the mixture on a wooden board and cut off little pieces, dropping them in the boiling water and fishing them out quickly when they're done.) (Be prepared to write off your first few attempts at spaetzle, by the way. They are very labor-intensive, and a little miscalculation with the time in the hot water can ruin them. One joke I heard about them while in Switzerland: Man in restaurant to chef -- "These spaetzli are terrible!" Chef: "How dare you! I've been making them since before you were born!" Man: "Yes, but did you have to leave them in the water that long?!") Additional Notes (if any): Recipe From: Recipe: Squash Casserole Ingredients: 1 pound yellow squash 1 1/2Cup grated cheese 1/4 stick butter 1 egg 1/4 Cup milk 1 medium sized onion diced 8 round buttery crackers Method: Boil squash and onion in salted water until tender. Add grated cheese and butter. Add beaten egg. Moisten cracker crumbs with milk and add to the squash mixture when crackers become mushy. Season to taste. Bake at (preheated) 350 degrees until brown. Additional Notes (if any): Recipe From: inaka@tdl.coB ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ turns brownish (to taste). rack and drain excess oil. 5. Arrange spring rolls on a plate and garnish with sprigs of coriander or parsley.Serve with a dish of Thai sweet chili sauce. g table, since the raw meat will leave all man onion Woons white wine vinegar 6 tablespoons extra-virgin olive oil 3 hard-boiled eggs, peeled 1/3 cup thinly sliced onion 2 tablespoons minced fresh parsley Method: Cook potatoes in large pot of boiling salted water until tender, about 35 minutes. Cool. Peel potatoes and cut into 1/4-inch-thick rounds. Combine tuna and 1 1/2 teaspoons vinegar in small bowl. Whisk oil and remaining 2 tablespoons vinegar in another small bowl; add 1 hard-boiled egg yolk and mash. Season vinaigrette with salt and pepper. (Potatoes, tuna and vinaigrette can be made 6 hours ahead. Cover separately; chill. Rewhisk vinaigrette before continuing.) Thinly slice remaining 2 eggs and 1 egg white. Arrange half of potato slices in shallow dish. Season with salt and pepper. Top with half of onion, tuna, egg and parsley. Drizzle half urs.Mix the cornstarch to a smooth paste with a little cold water and add to the pan. Bring back to the boil, stirring until slightly thickened. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/inakasoft/ ssolved, and allow to cool until barely warm. Sift remai ning dry ingredients into a large mixing bowl, and gradually stir in sugar mixture. Mix well and gradually draw dough together with your hands. It should be soft, but not sticky. On a floured board, knead dough about 5-8 minutes, or til smooth and elastic. Return to bowl, cover with damp cloth and let rise at least 1 hour.Mix together sugar, soy sauce, oyster sauce, chicken stock, sesame oil, black pepper and red food colouring. Set aside. Stir-fry the pork, ginger, and spring onions in Wwater 1 tablespoon finely chopped coriander leaves and stems 1/2 teaspoon chopped garlic 50 g finely chopped bamboo shoots 1 large green onion, finely chopped 1 small carrot, finely grated 1 cabbage leaf, finely chopped 100 g bean sprouts, chopped 125 g finely minced pork or chicken 1 tablespoon fish sauce veget able oil for deep frying Makes 12 large spring rolls, or 36 small hors d'oeuvre size Method: 1. Set spring roll wrappers aside, covered with a cloth to thaw. 2. Drain vermicelli and cut into 4 cm lengths. Drain mushrooms, remove stems and chop caps finely. Mix mushrooms and vermicelli with the prepared veggies and meat Add fish sauce and stir until well mixed. 3. To make small spring rolls, cut wrappers into quarters. Separate wrappers and cover again with cloth to prevent drying. P Wk according to manufacturers directions. Drain well but do not rinse. While pasta is cooking, heat remaining olive oil in saut pan. Add minced garlic and clams. Shake pan quickly for about one minute then add white wine and lemon juice and shake pan once more, Recipe: Thai Salmon Parcels Ingredients: 2 4-5oz salmon fillets 4 sheets filo pastry 1 oz butter zest & juice 1 lime 1 tsp grated ginger 1 clove garlic (pressed) 1 spring onion (finely chopped) 1 Tbsp fresh coriander (finely chopped) salt & pepper Method: Mix together lime zest and juice, garlic, spring onion, ginger andcoriander. Melt butter. Lay out 1 sheet of filo, and brush with butter. Lay second sheet on top, brush with more butter. Lay a salm on fillet about 2-3 inches from short side of pastry, season to taste and put half of lime mixture on top. Fold short end of pastry over salmon, then fold in the 2 long sides. Fold the salmon over twice more, and cut off the remainingpastry. Do the same with the other fillet. Put the parcels on a well-greased baking sheet, and just before bakingbrush with the remaining butter.Cook at gas mark 5 for 20-25 mins, until brown and crispy. Additional Notes (if any): Recipe From: inaka@tdl.com shrooms, bamboo shoots and ham, mix well and add the MSG and peas. Cut the top from the melon and scoop out the seeds and some of the pulp. Pour the soup into the melon and replace the top. Stand the melon in a basin and steam for about 1 1/2 hours or until the melon is cooked. The correct way to serve this soup is to place the melon on the table and scoop out soup and flesh, cutting the peel down as the level of soup is lowered. Additional Notes (if any): Recipe From: inaka@tdl.com ----------------------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ knead. I'm lazy so I'd rather have it a little wet. At this point I diverge from the recipe. The recipe has all sorts of complicated instructions about 10 minutes rest etc etc. I just divide the dough into bagel shapes starting with a ball of doug Recipe: Vegetarian Fried Rice Ingredients: 4 cups cooked rice 1/2 onion cut up 1/2 cup champignons de paris sliced chopped baby corn chopped celery chopped carrot chopped green onion Oil with minced ginger and garlic Seasoning: 1 teasp sesame oil chicken broth white pepper oyster sauce soy sauce Method: Heat wok to hot. Add flavored oil. Stir fry veggies. can add green peas. Put rice in at the last minute and add seasonings. Additional Notes (if any): Recipe From: Yan can cook ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tdl.com/~inaka/inakasoft/ ing is used up. Cover tightly with foil wrap by crimping foil over edges of pan. Bake for 30 mins. Recipe: All Purpose Barbeque Sauce Ingredients: 1/4 C Salad oil 2 T Soy sauce 1/4 C Bourbon, sherry, or wine 1 t Garlic powder 1 t Pepper, freshly ground Method: Combine all ingredients and pour over meat. Marinate in refrigerator .Also use to baste meat as you cook it. Good on red meat, fish or chicken. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://wwBFw.tdl.com/~inaka/inakasoft/ ------------------------------------------ w.tdl.com/~inaka/inakasoft/ n and start to smoke. Add salt and one broken chipotle chili, and grind the mixture into a fine powder in a clean coffee grinder. Rub lamb with olive oil and then coat uniformly with generous amounts of the spice mixture. Place on a rack in a shallow roasting and roast for 1 hour and 15 minutes - until a meat thermometer registers an internal temperature of 120 F. Rasie heat to arine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme Method: Anai PachadiB VegetablesC One small butternut squash 3-4 green chillies 3 tbs coconut 1 tspn tamarind paste 1/2 tspn mustard seeds a little jaggery/sugar s. Curry should be damp-dry. he yogurt and blend into a smooth mixture. Add yogurt and salt. Mix gently, cover and cook for about 10 minutes on low heat. Recipe: Armenian Potatoes Ingredients: 2lbs old potatoes, peeled thinly and diced 3 tblsp tomato paste 1/4 cup water 4 cloves garlic, very finely chopped 1 tsp salt 1/2 tsp paprika 1/4 cup olive oil 1 cup finely chopped parsley Method: Place the whole lot in a casserole dish and bake at around 375 F for 45 minutes or until the potatoes are tender. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created usiBxng Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ ears. Drain and add it to tomato mixture. When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid. n chillies, 1/2 tspn mustard seeds and stir into cooked squash. Can wash out blender and add this water too. Let mustard seeds splutter in oil add fenugreek, red chilli, curry leaves and in a couple of minutes pour onto pachadi. Variations: Instead of tamarind paste can use yogurt at the end. Can use cut okra or, okra and eggplant pieces, instead of squash. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using ComCrputer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ l translucent. Add tomato and jalapeno and saute about another 5 minutes, until tomato is cooked. Add cider to cover and apricots and boil down until cider is almost all boiled off. Chopped roasted bell pepper and stir. Add dark rum and flambe. (light and swirl until it goes out). Serve hot over grilled shark, swordfish, shrimp, or marlin. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer CuisineCe from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ Recipe: Bacon Cheese Balls Ingredients: 1 pound bacon 8 oz creamasoftened 8 oz shredded cheddar cheese 1/4 teaspoon onion powder 1/8 teaspoon garlic powder 1 teaspoon Worcestershire sauce chopped nuts Method: Cook bacon; drain and crumble. Combine with rest of ingredients (exceptnuts) and form into ball. Roll in nuts. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software.BP http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ttp://www.tdl.com/~inaka/inakasoft/ the soy sauce, the salt, and the sugar. Put 1 spring-roll wrapper on a work surface, keeping the remaining wrappers covered with plastic wrap, cut it in half diagonally, and arrange one half with the longest side facing you. Spread a rounded tablespoon of the filling down the long side, leaving a 2-inch border at each end, and brush the edges with some of the egg `3 Cans (8 1/4 oz. Size) Sliced Pineapple in syrup (about 12 slices) 1/4 C. Margarine 2/3 C. Light Brown Sugar (packed) 1/3 C. Pecan-halves (or cherries) 1 C. Unstuffed All Purpose Flour 3/4 Granulated Sugar 1 1/2 t. Baking Powder 1/2 t. Salt 1/4 C. Shortening (or Margarine) 1/2 C. Milk 1 Egg 1 C. Heavy cream, chilled (or 1 pint vanilla ice cream) 2 t. Soda Method: Beat together butter and brown sugar until creamy. Beat in eggs and vanilla Add flour, rolled oats, soda and salt; mix until well blended. Stir in raisins. Bake at 350 on greased cookie sheet for 10 to 12 minutes. TO SHAPE COOKIES: Spoon dough into a 1/2 cup measure, level off and turn out on cookie sheet, spacing cookies at least 6" apart and 2 1/2" from pan edge. Lightly grease the bottom of a pie pan, dip into sugar, and use to flatten each cookie into a 5 1/2" circle. If necessary, even out the thickness with your fingers. OR : Drop by rounded teaspoonf ipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ chives, thyme, sage) - or - 2 to 3 tsp. dried herbs - or - 1.5 tsp caraway seeds or cumin 4 Tbsp grated Cheddar cheese 1.5 Tbsp Parmesan cheese Method: 1) Peel potatoes if the skin is tough, otherwise just scrub and rinse 2) Cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent the knife from cutting a ll the way. 3) Put potatoes in a baking dish. Fan them slightly. 4) Sprinkle with sale and drizzle with butter. Sprinkle with herbs. 5) Bake potatoes at 425 degrees for about 50 minutes 6) Remove from oven. Sprinkle with cheeses. 7) Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork. Additional Notes: Recipe From: Great American Recipes ------------------------------------------ This recipe was c mato slices, cut side up, in single layer. Finely chop together all the leaf herbs and garlic. Combine bread crumbs and half of the herb and garlic mixture in a bowl. (It calls for 1 tablespoon of olive oil, too, but you know...). And salt and pepper to taste and toss to blend. Sprinkle tops of tomatoes with crumb mixture, distributing evenly. Bake at 375 degrees until crumbs are lightly browned, about 25 minutes. Transfer tomatoes to large platter. Sprinkle with remaining herb and garlC]ic mixture (and drizzle with more olive oil, no thanks). Serve warm or at room temperature. sticks. stic wrap while shaping). Poke finger through centre of each ball. Twirl around finger to form a ring. Place on floured oven tray & cover. Allow to rise for 15 mins. Bring water to the boil in a large pan. Add sugar. Place half the bagels into the water, cook 1 min. Turn, cook for 1 min longer. Using a slotted spoon, remove bagels to a greased baking tray lined w Recipe: Vinegar & Mustard Artichoke Sauce Ingredients: Mustard Balsamic Vinegar Method: Heaping spoonful of Maitre Jacques Shallot Mustard with about 1 tablespoon of Cavalli Balsamic Seasoning. Stir till smooth. A nice grainy mustard is also nice. Cavalli is one of the more expensive Balsamic vinegars, it's fine to substitute a cheaper brand, but Cavalli is *excellent*. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe waB s created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ w.tdl.com/~inaka/inakasoft/ e was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ://www.tdl.com/~inaka/inakasoft/ s to 1 hr 45 minutes. ugh.) (4) Carefully fold in blueberries and optional lemon peel. (5) Grease muffin cups, or line with paper bake cups; fill each 2/3 full. (6) Bake at 400 deg. F for 20-25 minutes, or until golden brown. Remove from pans; serve warm with butter. NOTES The less you stir once you've combined the two mixtures, the better your muffins will be. (To a point-but overmixing is much more common than undermixing.) Frozen blueberries work fine, if you can't get hold of fresh berries. I'm sure other kinds of fruit will work fine, too, but I haven't tried them. These muffins won a blue ribbon during the years that I was eligible for the Dade County (Miami, Forida) Youth Fair. and stir in: 1 tsp zest, the 1/2 C juice. Ladle created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ strips 3 tablespoons hot or sweet mustard, or as needed 3 tablespoons butter or bacon fat 1 onion, minced 1 carrot, sliced 1 knob celery or 2 stalks celery, sliced 1 parsley root, sliced (optional) 1 leek, sliced (optional) 1 to 2 cups water or lamb stock 1 tablespoon flour or 2 teaspoons cornstarch dissolved in a little cold water 2 to 4 tablespo ons sour cream 3 to 4 tablespoons white wine Method: This roast should be rolled and tied securely with string. You or the butcher should lard it well with thin matchstick strips of bacon. Spread all sides of meat with mustard and sprinkle with salt. Place in a glass or earthenware bowl, cover with foil or waxed paper and refrigerate 3 to 4 days. Preheat oven to 350 degrees. Heat fat in a roasting pan and brown meat, using string handle for turning. This should take about 16 minute L6 limonspeeled1/3 cup (75 ml) salt 3 tablespoons (45 ml) shallotsfinely chopped 1 garlic clovefinely chopped 3 1/2 tablespoons (17 ml) ground mace 1 teaspoon (5 ml) whole clovescrushed 2 tablespoons (30 ml) ground ginger 1 teaspoon (5 ml) cayenne pepper 2/3 cup (150 ml) freshly grated horseradish 3 1/2 cups (825 ml) white vinegar iling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serveB Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ da in small bowl until well blended. Using electric mixer, add sour cream mixture to crumb mixture and beat until batter is smooth. Spread batter in prepared pan. Sprinkle reserved crumb mixture over top. Bake until tester inserted into center of Bourbon CobblerB CocktailsC 1 over moderate heat until crisp and spoon off all but 1 tablespoon fat. Add onion and cook, stirring, until softened. Stir in tomatoes, molasses, Worcestershire sauce, red pepper flakes, beans, and salt to taste and simmer until liquid is thickened, about 5 minutes. Preheat broiler. In a small bowl stir together oil and mustard and add crumbs, tossing to combine ingredients well. Sprinkle crumbs over beans and broil about 4 inches from heat until toppingC' is crisp and golden, 1 to 2 minutes. rring occasionally, until the beans are mushy, adding more beer or water if the mixture becomes too dry. Remove from the heat, add the catsup, cumin, chili powder, mustard, cinnamon, and chile pepper, and mix well. Allow to cool slightly (about 20 minutes), then puree the mixture in a blender or food processor until very smooth. With the mixture still in the blender or food processor, add the sour cream, cilantro, lime juice, salt, and pepper. ore beer. This mixture will keep, covered and refrigerated, about 4 days. One day when I was making black bean soup in the East Coast Grill, it turned out much too thick. Since it was too late in the day to adjust it, I did what any cook would do -- changed it from a soup to a dip. As it often turns out in the world of food, out of failure came a new creation. Additional Notes (if any): Recipe From: Chris Schlesinger ------------------------------------------ This recipe was created usiExng Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ , mustard, cinnamon, and chile pepper, and mix well. Allow to cool slightly (about 20 minutes), then puree the mixture in a blender or food processor until very smooth. With the mixture still in the blender or food processor, add the sour cream, cilantro, lime juice, salt, and pepper. Blend briefly, just until well mixed. If the mixture is too thick, thin it with m X2 1/2 pounds wings, trimmed and separated 4 tablespoons soy sauce 4 tablespoons mirin or dry sherry 1/2 cup chicken broth juice and grated rind of 1 large lemon 3 tablespoons sugar 1/2 teaspoon salt 2 teaspoons water 2 teaspoons cornstarch 1 teaspoon sesame oil enough vegetable oil to stir fry 3 teaspoons ginger 2 teaspoons garlic powder is should use 1-2 cloves of garlic. Chop up the remaining garlic, and combine with the oil, rosemary, and mustard to form a paste. Spread the paste evenly over the top of the lamb. Preheat oven to 425 Cook the lamb for 30-40 minutes at 425, then lower the oven to 375 and continue cooking for an additional 12 minutes/pound for medium rare, 20 minutes/pound for medium. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ d1/4 cup fresh lemon juice 4 large garlic cloves, pressed 3 tablespoons Dijon mustard 1 1/2 tablespoons extra-virgin olive oil 2 teaspoons Worcestershire sauce 1/4 teaspoon hot pepper sauce (such as Tabasco) 1 pound med uncooked shrimp, peeled, deveined 1 large head lettuce 2 cups peeled 1/2-inch cubes jicama 6 tabs grated Parmesan cheese 1/4 cup capers , Minced 1 Tbls Peanut Oil 1 Tbls Lemon Juice Method: Prepare the herb butter first. Cream the butter in a large bow l until it is smooth and soft. Add the basil, tarragon and chives. Mix thoroughly. Add the lemon juice, salt and pepper. Mix thoroughly. Shape the butter into a cylinder about 1" in diameter. Wrap in plastic wrap. Chill 30 minutes in a freezer or 1 or 2 hours in a refrigerator. Preheat the broiler. Melt the second measure of butter in a small saucepan. Brush the salmon steaks with the melted butter and peanut oil. Grill about 6" from the heat source for about 6 minutes on the first side, 4 F1 tablespoons vegetable oil 2 1/2 pounds meaty lamb neck bones 10 cups water 1/2 small cabbage, chopped 2 carrots, peeled, chopped 1 large onion, chopped 1/2 large rutabaga, peeled, chopped 2/3 cup pearl barley, rinsed 3 tablespoons instant beef bouillon granules 2 teaspoons dried thyme 2 bay leaves Pinch of ground allspice eanuts Method: Combine pork and 2 tablespoons soy sauce; refrigerate 30 minutes. Combine remaining tablespoon soy sauce,, lemon juice, sugar, cornstarch, crush ed pepper, and 1/4 cup water. In wok or large skillet stir-fry pork and garlic in hot oil 3 minutes, or until tender. Add bell pepper and onion; stir-fry 3 minutes. Add cornstarch mixture; cook and stir until slightly thickened. Add peanuts. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Ith lemon slices on top of your cooked broccoli. This sauce is also good on meat. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ he butter. Stir in the flour and dash salt. Add the 3/4 cup milk; cook and stir till thickened and bubbly. Remove fro m heat. In a small mixer bowl beat egg yolks 5 minutes or till thick and lemon coloured. Gradually stir saucepan mixture into yolks. Stir in bread mixture. Wash beaters thoroughly. In a large mixer bowl beat the egg whites and the 1/2 teaspoon vanilla till soft peaks form (tips curl); gradually add the remaining 1/4 cup sugar, beating to stiff peaks (tips stand straight). Fold bread mixture into egg whites. Turn into the ungreased souffle dish. Bake in a 325F oven for 50 to 55 minutes ------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 1/2 tsp vanilla 1/8 tsp salt 1 1/2 cups dry bread cubes 3 tblsp butter 1/4 cup all-purpose flour dash salt 3/4 cup milk 4 egg yolks 4 egg whites 1/2 tsp vanilla 1/4 cup sugar Buttery Sauce: 3/4 cup sugar 1/2 cup butter 1 slightly beaten egg 1/4 cup chocolate creme liqueur, apple brandy, creme de cacao, orange liqueur, or amaretto Method: Attach a greased and sugared foil collar to a 2-quart souffle dish; set aside. In a medium mixing bowl combine the 1/2 cup milk, liqueur of your choice, 1/4 cup sugar, 1/2 teaspoon vanilla, and 1/8 teaspoon salt. Stir in the bread cubes; set aside. In a small saucepan melt the butter. Stir in the flour and dash salt. Add the 3/4 cup milk; cook and stir till thickened and bubbly. Remove from heat. In a small mixer bowl beat egg yolks 5 minutes or till thick and lemon Recipe: Thai Chicken Barbecue Ingredients: 2-3 Tabs Garlic Cilantro 1 teasp Curry powder 1 teasp turmeric 1 teasp black pepper 1,2 Tabs sugar 2,3 Tabs fish sauce 2 chicken thighs Method: Blend all ingredients and pour over chicken thighs in bag. Refrigerate for a few hours. Bake at 350 for 30/40 minutes. Serve with fresh tomatoes. Additional Notes (if any): Recipe From: Yan Can Cook ------------------------------------------ This recipe was created using Computer Cuisine fromB` Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tdl.com/~inaka/inakasoft/ ine with remaining ingredients as above. Peas will require several hours cooking to become tender.Quick electric blender method: Use one-third the olive oil over the sauce. Chill. Makes approximately six cups of sauce In an open pan: Use same ingredients as above. Boil soaked peas in fresh ots with leafy tops are usually the freshest and best. T This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 1/2 teaspoon oregano 1 cup water 1/2 stick butter/margarine 4 - 5 tablespoons tobasco, or hot sauce enough oil to deep fry Method: Mix flour, cornstarch, baking powder, salt, water, and oregano in a bowl. In a saucepan, melt butter. Add hot sauce to melted butter. (a little experimentation with amounts will be necessary to fin d the right amount of heat for you.) After mixing the butter/hot sauce, lower heat.Dip wings in batter, coating them as much as possible.Heat frying oil to medium high and deep fry wings until brown andcrisp, 10 to 15 minutes. Drain on a paper towel. Put wings in saucepan, and toss to coat evenly. Transfer to platter and serve with Blue Cheese (traditional) or Ranch dressing and celery sticks. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This o bowl. 5. Add Dijon mustard and mix all ingredients thoroughly. 6. Whisk in 1/2 of oil slowly, then the vinegar. 7. Add remainder of oil until mixture reached desired consistency. 8. Add chilled Romaine lettuce, a small amount of the cheeses and croutons to bowl. 9. Toss salad and serve onto chilled salad plates. 10. Sprinkle cheeses lightly over top. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer ClCuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ hops and brown. Repeat for remaining pork chops. Add pork to broth mixture and cook slowly 30 min. Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time. Add to pork mixture. Return to simmer and cook slowly about 1 hour. Add onions and green peppers, simmer 2-3 hours longer, s This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ xt to the bone; trim this out as well. When you're done, you'll have a mess. :-) Essentially, you've "unwrapped" the meat from around the bone, so that it can lie flat on a roasting pan. If there are any particularly thick parts that won't lie flat, slit them (in the direction that the bone used to run) so they will. You may wish t o cut off the portion of meat closest to the shank (the narrow end), because the white tendons there can make that meat tough. Use it for stock, or remove the tendons and use the rest for shish kabob... use your imagination. Don't waste it; it's *lamb*! Now, mix up the marinade, put the lamb into a plastic bag (Ziploc or similar self-sealing bags work extremely well) and pour the marinade over it. Work it through the bag with your fingers to coat the lamb, seal the bag, and put it into urmet ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ until lightly browned. Put into a container and allow to sit overnight uncovered exactly. 4. Cover with the onion mixture and half the cheese mixture. Put the other slices of bread over and cover with the remaining cheese. 5. Whisk t he eggs and milk together in a bowl and season with pepper. Pour this over the bread and cheese mixture. 6. Bake for 30 minutes, or until puffed up and golden. This is a cheese-lover's delight and makes a really robust meal it needs only a large mixed salad to go with it. This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 2 cups aged cheddar, grated. 1/4 cup cold water Method: Preheat oven to 325! F. Combine mustard powder and seasonings with the flour and mix well. Cut margarine into the flour mixture. Add grated cheese to the flour and mix well. Add the water and knead for a short time until the dough forms a ball. Take one quarter of the dough at a time and roll out very thin (about 1/8 inch). Cut into long strips and bake on a greased cookie sheet for about 10 minutes or until lightly browned. Allow the strips to cool for a short time and then break into 4-inch lengths. Put into a container and allow to sit overnight uncovered. Here's a great appetizer that people just love at parties. Very spicy and addictive. Easy to make Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ AD^naka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ur sauce onto servingplatter. Garnish with parsley and a few whole cooked peas. Drizzle a littlewater until very tender, adding more water during cooking if necessary.amounts given above and substitute one cup of canned cooked chick peas (garbanzos) for the dried ones. Pour lemon juice into blender, slowly add taheeni and crushed garlic and salt. Gradually add peas, a few at a time. Blend v ery smooth. Chill. Puree the cooked peas and combine with remaining ingredients as above. Peas will require several hours cooking to become tender.Quick electric blender method: Use one-third the olive oil over the sauce. Chill. Makes approximately six cups of sauce In an open pan: Use same ingredients as above. Boil soaked peas in fresh Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Soft This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ und pepper Broccoli Thinly sliced carrots Mushrooms Celery Strips of red bell pepper Chopped green onion Set this aside. Method: Heat your wok. Drizzle 2 Tablespoons peanut oil down the sides, and swirl pan to disburse evenly. Toss in 1 pound of chicken breasts, cut into strips. Stir-fry 'til chicken's almost done, then add the vegg ie mix. Continue to stir-fry. Lightly drizzle once with some rice vinegar, a little more peanut oil, a quick splash of toasted sesame oil, & 1/4 cup of soy sauce. Sprinkle on a few red pepper flakes. Stir and add 1 Tablespoon of honey. Keep stirring. When chicken is fully cooked and veggies are cooked (but still crisp), serve over Rice Yum-Yum. Toss some crispy Chow Mein noodles over the top. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This re ADjisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ric mixer. Add 1 egg and beat again vigorously. While beating add up to 2 cups flour or until you get a dough stiff enough to handle. (dough should be soft, but no longer sticky--smooth as a babys' behind). Flour picks up moisture from the air, so the day you make bread, the amount of flour could vary quite a bit. Just add sprinkles" of flour toward the end and knead until t he dough is no longer sticky and feels silky smooth. Oil top of dough, cover bowl with plastic wrap and proof till nearly double (about 50 minutes to an hour).Place dough on a floured board and pat out to about 1/2 thick and cut and shape as you wish. Let rise 15-30 minutes. Bake at 375 degrees about 20 minutes. Butter the tops when they come out. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine fro A7Chilled Aromatic Shrimp with Cilantro-Ginger-Lime CreamB SeafoodC 1 cup loosely packed fresh cilantro 1 tablespoon fresh ginger, chopped 2 cloves garlic 2 scallions (green onions), sliced 1 jalapeno pepper, halved and seeded 1 teaspoon sugar one-half teaspoon salt 3 tablespoons mild vegetable oil 3 tablespoons fresh lime juice green peppers dried in the sun chili serrano - use any variety small red or green hot pepper chili jalapeno -- use any variety small red or gCtreen hot pepper chile verde - use canned green chili peppers (like Ortega brand) chili mulato - use any hot pepper 6Cake: 1 C. Flour 1 C. Sugar 1/2 t. Baking Soda 1/2 C. Margarine 1/2 C. Carbonated Cola Beverage 1/4 C. Miniature marshmallows 2 T. Unsweetened Cocoa 1/4 C. Buttermilk 1 Egg, beaten Chocolate-Cola Icing: 1/4 C. Margarine 2 T. Unsweetened Coca 2 T. Cola 1 1.2 C. Powdered Sugar 1/2 C. Chopped Walnuts (optional) ----------------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------B ------ -------------------------------------- ---------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ w steam to escape. Microwave on high for 7-10 minutes ( depending on microwave ). Remove from microwave and remove plastic wrap. Place the fillet on a plate. Stir remaining sauce and pour over the fillet and garnish if desired. Additional Notes: Recipe From: in AD| using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ square shallow baking pan to cool. Cover and chill for at least 30 minutes. Invert the chilled polenta onto a board and cut it into eight squares. In a large nonstick skillet over medium-high heat, warm 3 tablespoons of the oil until hot. Add the polenta squares and cook for 2 to 3 minutes on each side, without browning them, until heated through. Transfer to a platter and keep warm. In a large skillet over medium-high heat, warm the remaining oil until hot. Reduce the heat to medium and add the mushrooms, garlic, thyme, salt, and pepper. Cook the mixture, stirring occasionally, for 5 to 7 minutes, or until the mushrooms are firm and the liquid has evaporated. Spoon over the polenta and garnish with th fresh thyme sprigs. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Co reheat broiler. In a bowl, stir together crab meat, mayonnaise, lemon juice, celery, bell pepper, eggs, Tabasco, and paprika until blended well. Crab mixture may be made 1 day ahead and chilled, covered. Spread crab mixture on toasts and drizzle with butter. Sprinkle bread crumbs over crab mixture. Broil canapes on a baking sheet about 4 inches from heat until golden brown. Makes 32 hors d'oeuvres. Additional Notes (if any): Recipe From: Gourmet May 1995 Harriet H. Stevenson: BurlingtoC n, New Jersey ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ crab mixture on toasts and drizzle with butter. Sprinkle bread crumbs over crab mixture. Broil canapes on a baking sheet about 4 inches from heat until golden brown. Makes 32 hors d'oeuvres. Additional Notes: Recipe From: Gourmet May 1995 Harriet H. Stevenson: Burlington, New Je 2 C water 1/2 C dried pinto beans, soaked overnight then drained 1 T oil or bacon drippings 1 onion, sliced 1/2 green bell pepper, cored, seeded and chopped 1 garlic clove, minced 2/3 lb boneless pork, cut into 1/2" cubes 1/3 lb beef stew meat, cut into 1/2" cubes 16 oz canned whole tomatoes, drained 2 T chili powder 1 diced green chile, Jalapeno or Serrano 1 tsp dried oregano, preferably Mexican, crumbled 2 tsp cumin 1/3 C dry red wine salt and fresh ground black pepper to taste 2 T prepBOared tortilla flour or masa harina, mixed with water to form a paste (optional) Mix the cornstarch to a smooth paste with a little cold water, stir into the pan, bring to the boil, stirring all the time until slightly thickened. Add the almonds and serve. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------ q1 cup sugar 1/2 cup (1 stick) butter 1/4 cup orange liqueur 1/4 cup water 1 18.25-ounce package devil's food cake mix 8 ounces sour cream 1 4-ounce package instant chocolate fudge pudding mix 4 eggs 1/2 cup vegetable oil 1/2 cup water 1/4 cup coffee liqueur 2 tablespoons grated orange peel 1 teaspoon ground cinnamon 1 12-ounce package chocolate chips Powdered sugar ional) confectioners' sugar Method: In the top of a double boiler set over simmering water melt the chocolate with the jam, stirring, until the mixture is smooth and let it cool. In a bowl with an electric mixer beat the butter and the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition, and stir in the chocolate mixture, the flour, the baking powder, the salt, the brandy, and the chocolate, if using. Line a buttered 8-inch cake pan with a round of wax paper, butter the paper, and dust the pan with flour, knocking out the excess. Pour the batter in Mg in the egg white then coat with the rice flour Deep fry till golden brown in colour Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ _25 minutes. Remove from pans immediately and cool. Additional Notes (if any): My favorite way to eat this is with lots of butter! Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Software: http://www.tdl.com/~inaka/inakasoft/ t them on the bakestone to heat. Cook as many crumpets as possible at a time, a s the batter will not stay bubbly for long. -- Put 1/2 inch deep of batter into each ring. Cook gently for 7 - 10 minutes, or until the surface sets and is full of tiny bubbles. Using an oven glove for protection, lift off the ring, and if the base of the crumpet is pale gold, flip it over and cook for another 3 minutes until the other side i just colored. If the crumpet batter is set but sticks slightly in the ring, push it out gently with the back of a wooden spoon. Wipe, grease ing sauce, combine well. Spoon this into the center of the spaghetti and sprinkle with Parmesan cheese. Bake in the middle of a preheated 350f oven for 25-30 minutes or until pale golden in color. Serve immediately. to coat well. There should be just one layer deep, so that everything can brown evenly. Place in oven and allow to brown, stirring from time to time so that all surfaces color. Adjust oven heat as required to keep from burning, but don't let it be too cool or the meat will sweat out its juices. You should be able to heat the meat "singing softly in the pan." (A slight sizzling sound) When the meat is brown, transfer it to a heavy pot, and add the peeled diced potatoes. Cover with brown stock, and bring to the boil. As soon as it boils, cut to a simmer. As fat and scum rises to the surface, skim it off from time to time. Stir gently from time to time. note: You could do the same in the oven, if the roast pan is deep enough, but evaporation is more r Recipe From: Recipes for an Arabian Night Recipes for an Arabian Night ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ ep skillet just until soft, about 2 min. Add lamb and cook over medium-high heat just until cooked through, about 5 min. Add rosemary, nutmeg, salt, and pepper and cook 2minutes, stirring. Reduce heat and pour in butter. Add drained fettuccine and toss well. Before serving, top each portion with chopped pistashios. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. httCLp://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ sifted flour 1 tablespoon sugar Method: Soften yeast in warm water in large glass bowl. Stir in flour and sugar, beating until smooth. Let stand in a warm place (85 degrees F) for about 36 hours, stirring occasionally. The starter can be refrigerated immediately after preparing it. However, the time required for fermentation before it can be u sed will be about 72 hours. Stir well just before using. Pour out the amount of starter needed. Replenish remaining starter by adding 1 cup each flour and warm water, beating well. Let stand in warm place until bubbly. Place in covered jar and refrigerate for later use. Use in bread recipes in the following proportions: 1 cup starter per 6 cups of flour per 2 cups of water. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was creat 2 tablespoons vegetable oil 1 large red onion -- diced small 2 tablespoons garlic -- minced 1 pound dried black beans -- soak overnight 2 bottles beer -- of your choice 1 cup white vinegar 3 cups cold water 1/4 cup tomato catsup 1 tablespoon ground cumin 1 tablespoon chili powder 1 tablespoon dry mustard 1 teaspoon ground cinnamon 1 tablespoon fresh red or green chile of your choice -- minced 1 cup sour cream 1/2 cup fresh cilantro -- chopped 1/4 cup lime juice -- about 2 limes salt aB nd pepper -- to taste o taste: sour cream, fresh cilantro (coriander) sprigs, salt. Garnish with the remaining 1 tsp zest. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ onions garlic and oil was put into a moderate oven and slowly the meat became brown and the onions melted and combined ADe from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ for at least two days, turning the meat in the marinade twice a day. Preheat the oven to 350. Melt the shortening in a covered roasting pan or casserole. Remove the meat from the marinade, pat it dry with paper towels, and brown it well on all sides in the hot shortening. Drain off the fat, strain the marinade, and pour it over the meat. Cover and cook in the oven for 2-2 1/2 hours , or until tender. Remove the meat and keep warm on a platter. Put the roasting pan on a burner and add the gingersnap crumbs, stirring until the gravy is smooth and thickened. Stir in the sour cream, letting it get hot, but not allowing it to boil, lest it curdle. Slice the meat, pour the gravy into a sauce bowl, and serve with the sauerbraten. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Ina AC --------- nooge Ingredients: 1 large eggplant 2 cloves garlic 2 tablespoons Tahini 1/4 teaspoon salt 1 tablespoon lemon juice 1/2 cup yogurt 3 tablespoons olive oil several whole olives Method: Heat oven to 400 degrees Place whole eggplant on a baking sheet and bake until outer shell is crisp and inside is soft and mushy. A fork should pass easily through the eggplant when done (about 1 hour). Let the eggplant cool, then remove and discard black skin and green cap. Spoon the i nsides into a food processor or a blender. Add garlic, Tahini, salt and lemon juice and yogurt. Puree until creamy. Spoon into a serving dish and garnish with olive oil and whole olives. Serve cold or warm with sliced bread and/or vegetables for dipping. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 7ll very fine. Keep in an air-tight bottle and store in fridge. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ peratures. Oddly enough, simmering temperatures keep the meat moist and juicy, but if you boil (212F) a stew the meat will be dry. Long slow cooking is the ticket. This can even be taken to extremes. If you have ever made a stew in a crockpot, for many hours at lower than 180F you know how tender and juicy things get. Stews can be white or brown. This goes back to the ideas we discussed under Mirepoix. Brown stews, like a goulash, have more robust flavors, with aromatic vegetables like onions and garlic, strong flavored fats like bacon or ham, and tomatoes to enrich and warm the brown color. Aha! Why do you need tomatoes for th ure starts boiling. Heat until almost dry. Add sugar, mix, and continue to cook until damp/dry. Remove from stove and add cashews and raisins and car- damoms. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ k over the meat, and mixed all well. We us ed this fat for two reasons. It was free, we already had it, and it had just the right flavors from the brown stock. It was orange in color, having extracted the fat soluble color from the tomatoes. That color is always associated in my mind with Vitamin A, beta-carotene. The pan containing the meat and paprika, onions garlic and oil was put into a moderate oven and slowly the meat became brown and the onions melted and combined their fragrance with the garlic. The soul of this dish filled &7 lbs cucumbers, round slices 2 gallons water 1 cup pickling lime 2 quarts cider vinegar 9 cups sugar 1 tablespoon celery seed 1 tablespoon pickling spice 1 tablespoon whole cloves 1 tablespoon salt, canning salt, non-iodized Canning jars, tops and seals Canner for boiling water bath to 5 lbs th plastic wrap. In a deep fryer heat 1 1/4 inches of the oil to 375 F. on a deep-fat thermometer and in it fry the spring rolls in batches, turning them, for 2 to 3 minutes, or until they are golden, transferring them as they are fried with a slotted spoon to paper towels to drain. The spring rolls may be made 5 days in advance, cooled completely, and kept frozen in plastic freezer bags. Reheat the rolls, unthawed, on a rack set in a shallow baking pan in a preheated 450 F. oven for 10 minutes. Make the dipping sauce: In a small bowl stir together the soy sauce, the lime juice, the water, the garlic paste, the sugar, and the chili. Cut the spring rolls diagonally into 1-inch-th ADe from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Tso's Chicken in Central Ohio: Method: Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add c up of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Ina was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ OLL OUT --- 1/2" THICK CUT OUT BONES. TRANSFER TO UNGREASED COOKIE SHEET. BAKE FOR 10-15 MINUTES OR UNTIL BOTTOMS ARE LIGHTLY BROWN. COOL ON WIRE RACK. REFRIGERATE IN AIRTIGHT CONTAINER. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakaC soft/ chilis, and a large assortment of other dried chilis, and spices. Cut chicken breasts into 1/2" cubes. Slice onions lengthwise. Chop chilis, tomato and tomatillos. Add oil to heavy, preferably cast iron, skillet and brown chicken over high heat. It is best to do it in two or three small batches. Remove to large saucepan. Add onions and garlic to leftover oil and brown until onions are soft. Add oregano, cumin, and red chili, and cook for two or three minutes. Transfer ABcrom Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ heat 1 inch oil to 375 F. on a deep-fat thermometer and fry eggplant in 3 or 4 batches, stirring gently, until golden brown. Transfer eggplant with slotted spoon to paper towels to drain. Serve eggplant hot with sugar for dipping. A few years back, 1 renewed my romance with Galatoire's restaurant. The reacquaintance was arranged by my friend Kerry Moody, who is one of New Orleans's black Creoles. A frequent visitor to the restaurant, he led me through the menu and introduced me to such off-the-menu delights as fried eggplant lightly dusted with confectioners' sugar. I thoroughly enjoyed it. I've returned to Galatoire's many times since. Now when I arrive at the restaurant, I feel like a regular when my waiter, Imre, remembers me after any length of absence and brings the eggplant to the table unasked. The combination of eggplant and sugar sounds strange, but the dish is d ABoer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tdl.com/~inaka/inakasoft/ s until the egg is set- test it with the tines of a fork; they should come out clean with no liquid on them. brown. Remove from the pan with a slotted spoon, drain and set aside. There should be a film of oil left in the pan. Turn the heat down low and add thefish sauce, sugar and chilli. Cook slowly, stirring, until the sugar hasC dissolved. Continue to cook for about a minute until the mixture thickens, then add the reserved onions and stir for a few seconds to mix. Remove immediately from the heat, pour over the eggs and serve. ing. The sauce should be quite thick when the meat is cooked. Serve with rice or noodles and quick fried cabbage with eggs (below). Notes: Vary the number of chiles depending on what sort of chile you are using and how hot you like it. It is supposed to be very hot. I have al AEv Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ dark french coarse-ground mustard 1 Tbsp sugar 1/2 tsp salt pinch ground white pepper 1 Tbsp vinegar 6 Tbsp olive oil 6 Tbsp dill Method: (1) Get a whole fish, clean it and remove the head. Split into two filets, removing the backbone but leave the skin on. Dry off the filets and remove all the little bones. (2) Crush the peppers and seasonings in a mor tar, add the salt and sugar. Mix well, and press the mix ture into the filets. (3) In a glass or ceramic dish, put some dill on the bottom, then one of the filets, skin side down, then more dill, then the other filet, skin side up. Put the thick side of one filet against the other's thin side. Cover with plastic wrap (NOT ALUMINUM FOIL) and put a cutting board or similar on top with some weight on it (e.g. a couple of beer cans). (4) Put it in the refrigerator created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ il, divided 1 medium onion, thinly sliced 2 large garlic cloves, minced 1 17-ounce can plum tomatoes with liquid, coarsely chopped 1/2 teaspoon oregano pepper Method: Place feta in water and set aside. Heat 1 tablespoon of oil in skillet and brown chicken pieces. Transfer chicken to a platter. Add the teaspoon of oil to the pan along with the slice d onions. Cook over low heat for 10 minutes. Add garlic and cook for another 5 minutes or until onions start to brown. Add the chopped tomatoes and liquid, oregano and pepper. Place chicken pieces on the sauce. Cover and bring to a boil. Reduce to a simmer and cook 40 minutes. Remove feta from water and arrange on top of chicken. Cover and cook for another 15 minutes. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created u This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ finely chopped 3/4 cup fine dry bread crumbs 1 Tbsp minced parsley 1/8 tsp pepper 1/4 tsp salt 1/4 tsp finely minced or grated dry orange zest 3 egg whites, with 1 set aside 2 tsp vermouth (or 1 Tbsp, your preference) 2 Tbsp milk 2 Tbsp melted butter or margarine 1/4 cup dry white wine lemon wedges Method: 1. Remove skin from garlic clove. Place in small microwave-safe baking dish and drizzle the olive oil over it. Place in microwave and heat on high for 1 minute. Remove and mince well. 2. Take one of the egg whites and beat lightly until egg membranes are broken down. In a small bowl, mix together the chopped hazelnuts and 1 heaping tablespoon of the bread crumbs. Stir in minced garlic, parsley, pepper, salt, orange zest, and egg white. Mix together well, then add vermouth and mix again. 3. Place remai rizer. Add the soaking water as you process really well until the mixture is the right consistency to drizzle and the sun-dried tomatoes are really broken up well. Arrange rounds of toasted baguettes on a platter and drizzle the tomato mixture over the tops. Serve as hors'd'ouvres or side dish. Alternative: I double the above and process to a spreadable (slightly thicker) consistency, and then refrigerate for up to 2 weeks. Keep in mind that the mixture will thicken slightly when refr igerated. I buy the large wide loaf of French Country Bread from Trader Joe's, slice off a sandwich-sized piece (or the sliced sourdough loaves) and toast it in the toaster. Then I spread the tomato mixture on the toast just like you would spread jam, and eat it like an open-faced sandwich. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakas LEMON SNOWBARS DessertsC ManyD 1 Cup Flour 3 T. Lemon Juice 1/4 Cup Powdered Sugar 2 T. Flour 1/2 Cup Butter inger and pour this over the lemons. Cover lightly and when cold close the jar tightly. Refrigerate. Strain after six months or after 12 months. The strained ketchup should be put into small bottles with new corks.Variation: Pack a feC&w slices of ripe tomato in each jar. days in advance. Before using, stir well to smooth out consistency.) Up to 2 hours before serving, fill pre-baked shells with lemon curd. Refrigerate until serving time. dered sugar over top of cake. Cut into squares and serve. our, the vanilla, the zest, the salt, and the nutmeg and pour the filling into the shell. Bake the pie in the lower third of the oven for 20 minutes, reduce the temperature to 325 F., and bake the ADlCuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Tbls Tabasco Sauce 3 Tbls Honey 24 ozBudweiser Beer 1 Tbls Cider Vinegar 3 oz Tequila 4 Anchose Chile Peppers, Dried, Stemmed, Seeded & Minced Method: Heat a large cast iron pot. Add the oil to the hot pot. Add the meat, onions, garlic and peppers. Sautee until the meat is browned. Add the beer and tequila. Bring to a boil. Add the salt, pepper, vinegar, the first measure of cumin, all spice, tomatoes, tomato sauce and the cayenne flakes. Simmer for 1 hour. Add the second measure of cumin, the Tabasco sauce, tomato paste and the honey. Simmer for another hour. Add the third measure of cumin. Increase th heat to medium high. Cook for 10 minutes, stirring frequently. Serve hot. Additional Notes: Recipe From: Chile-Heads Recipe Collection ------------------------------------------ This recipe was created using Computer Cuisine f was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ sour cream 2 egg yolks 3 1/2 oz gouda cheese Method: 1. Preheat the oven to 425 degrees F. Cut the white from the leek into finger long strips. 2. Cook the leek strips in 3 quarts of salt water (3 tsp salt) to a rolling boil and let drip. 3. Rub out a heat resistant pan with half of the garlic clove and grease with 2 tbs butter. 4. Toast the brea d crumbs golden brown in a pan on low heat with half of the remaining butter. 5. Layer the leek and bread crumbs into the pan, salt and pepper each layer, topping it off with leek. 6. Mix the cream and egg yolks and pour over it, cover with the grated cheese. 7. Distribute the rest of the butter into small pats on top of it and toast for 20 minutes on the middle rack of the oven. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was crea three hoursoccasionally shaking the jar and turning it upside-downor vice versa. At the end of the approximately 3 hoursremove carrotswith tongsgetting off most of the oil and garlic. That's it.I often marinate 3 batches in the same mixture before discarding it. Additional Notes (if any): Recipe From: ag311@cleveland.freenet.edu ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ---------C!--------------------------------- ww.tdl.com/~inaka/inakasoft/ at in eggs. Pour filling into crust. Bake until outside 2 inches are set and center moves only slightly when pan is shaken, about 50 minutes. Remove from oven; turn off oven. FOR TOPPING: Whisk sour cream, lime juice and sugar in small bowl to blend. Spread evenly over cheesecake. Return cheesecake to hot oven. Let stand 45 minutes or less (Cheesecake will look very soft, but will set up when chilled.) Refrigerate 12 minutes. In mixer bowl beat eggs; add granulated sugar; lemon juice. Beat till slightly thick and smooth, 8 to 10 minutes. Stir together 2 tablespoons flour and baking powder; add to egg mixture. Blend just till all is moistened. Pour over baked layer. Bake at 350 for 20 to 25 minutes. Sift powder sugar over top. Cool; Cut into bars. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using CuComputer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ttp://www.tdl.com/~inaka/inakasoft/ the fat. Stir in the sour cream and vinegar, and bring almost the boil. Pour the hot dressing over the lettuce, dredge with crispy bacon. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ ------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ . shiitake 2 cups dashi stock 3 Tbsp. soy sauce 1 Tbsp. mirin 2 Tbsp. sugar Kampyo(gourd shavings) 1 oz. kampyo pinch of salt 2 cups dashi stock 3 Tbsp. soy sauce 1 Tbsp. mirin 2 Tbsp. sugar Method: Soak dried shiitake in warm water 1 hr., then drain. Blend all ingredients in pan. Simmer shiitake over low heat, uncovered for 1 hr. Let cool then slice into sticks.Soak kampyo in hot water until soft, about 10 min. Drain and rub with a pinch of salt. Rinse well and drain. Place in saucepan with other ingredients. Simmer over medium heat uncovered for 1/2 hour, then turn up heat until sauce is almost evaporated. Let cool and cut to length. Additional Notes: Recipe From: inaka@tdl.com --------------------------------------- 1/2 tsp red pepper flakes or cayenne peanuts or chunky peanut butter 5 bay leaves juice from a lemon fish sauce Method: Prepare marinade in blender or food processor. Set aside. Bone chicken and cut into cubes around 1/2 inch on a side. Slide cubes onto soaked wooden or flat metal skewers. (Make the satehs the right length for your bbq or broiler.) Load the satehs into a shallow bowl or baking dish. Slather with marinade. Let sit in fridge for 2-24 hours. To make peanut sauce, pe el and chop lemon grass, shallots and garlic. The lemon grass should be chopped very finely. Heat oil in a skillet. When hot, saute the shallots, garlic, lemon grass, curry powder and pepper flakes or cayenne for 2 or 3 minutes, until light brown. (Use hood fan - intense fumes!) Stir in the chicken stock, lemon juice, around 3 tablespoons fish sauce, and bay leaves. Simmer gently for a few minutes. Now stir in coconut milk and about 2 tbsp ground peanuts or chunky peanut butter. Cook Recipe: Pasta & Shrimp In Tomato Cream Ingredients: 2 tablespoons oil from dried tomatoes packed in oil 1 clove garlic, minced or pressed 1 pound large (31-35 per pound) shrimp, shelled and deveined 1/4 cup thinly sliced green onion 1 1/2 tablespoons chopped fresh basil or 1 teaspoon dried basil 1/3 cup dried tomatoes packed in oil, drained and cut into slivers 1/4 teaspoon ground white pepper 1 cup regular-strength chicken broth 3/4 cup dry vermouth 1 cup whipping cream 10 ounces dry l inguini Water Freshly grated parmesan cheese Method: In a 10- to 12-inch frying pan over medium-high heat, combine oil and garlic. When hot, add shrimp and cook, stirring often, until opaque in center (cut to test), about 6 minutes. Lift out and set aside. To the pan, add onion, basil, tomatoes, pepper, broth, vermouth, and cream. Boil on high heat, uncovered, until reduced to about 1 1/2 cups, about 10 minutes. Add shrimp and stir until hot. Meanwhile, in a 4- to 5-quart A ManicottiB PastaC 10 cooked manicotti AKPreheat oven to 375 Bake covered for 40 minutes; then 15 minutes uncovered. , tomatoes, and onion and mix them in a large bowl. Add a small amount of vinegar (about 1 tablespoon) and the juice of the two limes. Puree or smash the cloves of roasted garlic and add them to the mixture. Crumble the Chilies into the mixture. If you like it hotter, leave the seeds in; if not, take them out. Wash and add the cilantro and any extraC chili powder to taste. Mix the salsa until it's well-combined. Put it in the refrigerator and let it sit a few hours before serving. ater to the desired consistency. WWe never finish the last step. By the time we have the stuff unwrapped, we just have to eat it! Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ ill the tuna over charcoal or pan-grill in a dry, non-stick frying pan over high heat until brown on the outside but rare on the inside. Sprinkle a little salt on the fish, and serve as is or with a sauce. For the sauce, pulverize the tomato in a food processor and pass through a coarse strainer. Discard solids. Add the garlic and the rosemary or other herb to the strained tomato. Just before you put the tuna in the pan to grill, heat the tomato mixture in a microwave for about 5 minutes, until reduced to a goopy consistency. Whisk in the butter, one piece at a time. Add salt to ta ing salted water plunge shrimp and simmer until just cooked through, 1 to 2 minutes. Drain shrimp in a colander and rinse under cold water. Pat shrimp dry and transfer to a large bowl. Add remaining ingredients and combine mixture well. Marinate shrimp mixture, covered and chilled, stirring occasionally, at least 1 day and up to 2 days. Discard bay leaf and serve shrimp chilled. Additional Notes (if any): Recipe From: Gourmet May 1995 Mary A. Johnson: Stoneham, Massachusetts -----------C ------------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ dd remaining ingredients and combine mixture well. Marinate shrimp mixture, covered and chilled, stirring occasionally, at least 1 day and up to 2 days. Discard bay leaf and serve shrimp chilled. Additional Notes: Recipe From: Gourmet May 1995 Mary A. Johnson: Stoneham, Massachusetts -------------------- Mix And Mash Root VegetablesB VegetablesC 6s from heat until golden brown, 3 to 4 minutes on each side. While eggplant is broiling, stir together lime juice, fish sauce, sugar, garlic, and mint until sugar is dissolved. Serve eggplant drizzled with sauce. before, and press the leveled side against the leveled side of 1 of the cherry-filled scoops. Smooth the edges of the scoops to form a smooth ball and transfer the ball to the tray. Working quickly, make 11 more balls w with the remaining ice cream in the same manner and freeze them until they are firm but not solid. In a bowl combine well the almonds and the bittersweet chocolate, roll the ice cream balls in the mixture, pressing the coating gently to make it adhere, and transfer the confections to the foil cups. The confections may be made 5 days in advance and kept covered and frozen. and salt and stir once. Remove about half the amount of rempah and put aside. In remaining rempah, add slice Recipe: Rhubarb Strawberry Cobbler Ingredients: Filling:2 cups sugar 5 Tbs cornstarch 4 cups sliced rhubarb 4 cups fresh strawberries 1/4 cup butterPastry: 2/3 cup shortening 2 cups flour 2 Tbs sugarpinch of salt 4 - 5 Tbs ice water 3 Tbs buttermelted 2 Tbs sugar Method: Preheat oven to 400F Filling: In a bowl blend sugar and cornstarch. Toss with rhubarb and strawberries then add cornstarch. Set aside. Pastry: in a large mixing bowl cut shortening into flour until mix is consistenc y of cornmeal. Add sugar and salt. Gradually add ice water and mix until dough holds its shape. Roll out on a floured board and cut into 51x13 strips and 7 1x9 strips.Assembly: in a buttered 9x13 inch pan pour filling. Crisscross doughstrips over filling and sprinkle with sugar. Bake 30 minutes or until crust is brown. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http: Moo Pad King Ginger Fried PorkB PorkC uffin cups with liners. Stir hot water and espresso powder in a medium bowl until espresso powder dissolves. Add buttermilk, oil, eggs, and vanilla and whisk until smooth. Mix flour, sugar, brown sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk mixture and stir just until combined. Mix in chocolate chips and pecans. Divide batter equally among prepared muffin cups and bake 25 minutes in advance nand kept covered and chilled. In a large skillet heat the oil over moderately high heat until it is hot but not smoking and in it saut the zucchini, the pattypan squash, the carrots, the haricots verts, and the onions for 3 minutes, or until they are heated through. Stir in the potato, the herbs, and salt and pepper to taste and saut the mixture for 1 minute. e was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 2 eggs 1 teaspoon vanilla 1 3.4 cups flour 1/2 cup sugar 1/2 cup packed brown sugar 3 tablespoons cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups semi-sweet chocolate chips 1 cup coarsely chopped pecans, toasted (optional) Method: Preheat oven to 375. Line 12 muffin cups with liners. Stir hot water an d espresso powder in a medium bowl until espresso powder dissolves. Add buttermilk, oil, eggs, and vanilla and whisk until smooth. Mix flour, sugar, brown sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk mixture and stir just until combined. Mix in chocolate chips and pecans. Divide batter equally among prepared muffin cups and bake 25 minutes Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was cre al Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ heat. Dice up about 1/4 cup of onions, dice them fine, (green or boiler), and toss them in. Smash two garlic cloves or add about 1/2 teaspoon of minced garlic, a bit less of garlic powder. (I put a mound about 1/4 inch deep and about 1 inch in diame ter in my palm and add it.) Add about 1/4 teaspoon of salt and pepper to smell. Stir occasionally and cook till the onions are golden brown. Cut up the meat into chunks. I like to chew mine so they are about 1 to 1 1/2 inches square. My wife cuts them smaller. If the meat is pre-cooked (yes left overs), it will only need to warm up and aquire the flavor of the spices about 3 to 5 minutes. Otherwise cook till done. I use pork venison and chicken for a wonderful flavor. Add the me ------------------------------------------ Chop 1 pound of mushrooms into halves or quarters. Heat 2/3 cup heavy cream. Heat 2T butter in a deep frying pan. Add 3-4 chopped garlic cloves to the butter. Add mushrooms and cook for about 2 min, until brown. Add hot cream, salt, 1 tsp pepper, 2 tsp nutmeg. Cook for about 5 more min, then add 1/2 cup chopped cilantro. Serve on hot buttered rice or French breadChop 1 pound of mushrooms into halves or quarters. Heat 2/3 cup heavy cream . Heat 2T butter in a deep frying pan. Add 3-4 chopped garlic cloves to the butter. Add mushrooms and cook for about 2 min, until brown. Add hot cream, salt, 1 tsp pepper, 2 tsp nutmeg. Cook for about 5 more min, then add 1/2 cup chopped cilantro. Serve on hot buttered rice or French brea Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------- Dutch PancakesB DessertsC 4DO500 gr wheat flour 1 l milk 4 medium eggs 1 tsp salt 1 tblsp oil 1 tsp sugar g flour onto a wood or marble surface. Make a well in the middle; pour a little water into it and begin working the flour towards this with your hands. When the dough has absorbed enough water to bind together, add the yeast dough and work in. Knead for 5-10 minutes, occasionally lifting the dough and smacking it on the table. Continue until it no longer sticks to your han Kds. Sprinkle a large bowl with water and put the dough into it. Cover with a cloth and let rise until doubled in size (about 30 minutes). Knead again 5-10 minutes and form into two balls. Let stand another 20 minutes, and then bake on a greased, floured baking tin until crusty (about 30 minutes) in an oven preheated to 350. d and powder mixture, heat the liquid to room temperature (microwaves are great for this; just thought of it, but maybe hot water w/ cold milk & egg migh Recipe: Mushroom Salsa Ingredients: 1 4.5 oz jar sliced mushrooms drained 1 large tomato chopped 2 T. sliced green onion 2 T. finely chopped green bell pepper 1 T. chopped fresh cilantro 1/2 t. grated lemon peel Method: In medium bowl, combine all ingredients; mix well. Cover; refrigerate to blend flavors. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tBCdl.com/~inaka/inakasoft/ ------------------------------------------ dl.com/~inaka/inakasoft/ soup cup before serving, sprinkle on a little chopped parsley and afew drops of sherry in each cup. ADjisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ reen chiles until the skin is blistered and loose - remove skin while warm and discard seeds and stem. Chop in 1" square pieces and put in large chile pot or crock pot. Cut off fat from pork and save. Cut pork into 1/2" squares and set aside. Melt pork fat in frying pan and saute onions and garlic - add to pot. Brown pork in same pan - add vegetable oil if needed - add to pot . Cut tomatoes and green peppers into large pieces and add to pot. Finely chop habenaros and add the rest of the ingredients. Bring to a boil and then simmer (uncovered!) as long as you can stand it (adding water or beer as necessary). Simmer for 2 hours minimum to even out the heat. Serve with plenty of warm flour tortillas. Additional Notes: Recipe From: From the Chile-Heads Recipe Collection ------------------------------------------ This recipe was created using Computer Cuisine fro created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 1/2 cup chopped onion 2 1/2 cups milk 1 cup light cream OR 1/2 cup heavy cream 3 tablespoons flour 1/2 teaspoon Worcestershire sauce 1/2 teaspoon oregano 1/4 teaspoon basil Method: Drain clams, reserving liquid. Add enough water to reserved liquid to measure 2 cups liquid; set aside. In a large pot, fry bacon until crisp; remove bacon and set aside . Add reserved liquid, potatoes, and onion to fat in pan. Cook, uncovered for about 15 minutes or until potatoes are tender. Stir in clams, 2 cups of the milk, and the cream. Blend remaining 1/2 cup milk with the flour; stir into chowder. Cook and stir till bubbly. Cook one minute more. Add Worcestershire sauce, oregano, basil, salt and pepper to taste. Stir in bacon. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created ACv Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 6 tbs/90 ml oil for frying 1 lb/450g skrit or flank beef, sliced diagonally across the grain into about 8-10 pieces Method: In a medium bowl mix the fish sauce, salt, sugar and 1 tbs/15ml oil. Add the pieces of beef and turn them thoroughly in the mixture. Leave to marinate for at least an hour. Remove the meat and drain on a rack. In Thailand, after marinating we would put the meat in the sun to dry: this can be simulated simply by leaving it overnight. If you wish to eat straight away,put the pieces of meat under a low grill or in a warm oven for about 10-15 minutes until dry. To finish, heat the oil in a frying pan until a very light haze appears and fry the meat on both sides until it is dark brown - about 5 minutes. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer ---------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 250 g strawberries or any other fruit you like 2 tsp honey vanilla or chocolate ice cream fruits for garnish Method: Melt butter, let cool. Stir together flour woth salt, milk and soda water. Stir egg (to combine white and yolk thoroughly). Add egg and 1 tblsp of butter to the dough. For filling: ------------ Clean and dic e fruits. Steam together with honey in a small pan for about 2 minutes at medium heat. Put aside. Put 1/2 tsp butter in pan (1/2 tsp for every pancake) and bake 6 pancakes one after the other for about 2 minutes each side so that they are golden brown. Puree steamed fruit roughly. Put on pancakes and roll them together. Put 3 pancakes each on a plate and serve with ice cream and fresh strawberries. Additional Notes: Recipe From: inaka@tdl.com ----------------------------------------- Recipe: Pancakes III Ingredients: 1 1/4 cups flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 beaten egg 1 cup milk 1 tablespoon oil Method: Stir together dry ingredients. Stir together wet ingredients. Add wet ingredients to dry ones. Makes 8 4-inch pancakes. 120 cal. each. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/B<~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ s 1-2 inches long. 3. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir until the sugar dissolves. Set aside. Slice green onions both the green and white parts, diagonally into 1-1/2 inch long pieces. Set aside. 4. Heat a wok, add the oil and swirl over the surface. Add the garlic and stir fry until light golden. Add the meat and stir-fry until shrimp is pink. If u Pasta with Clams and TomatoesB PastaC 4until the batter is smooth and not lumpy. The pancakes should be baked in a large wide frying pan (a french crepe pan is ok too) preferably in butter (or oil, if you don't like cholesterol). The butter should be very hot. Pour in some batter (about 2 or 3 tabelspoons) and bake. Turn the pancake when the upper surface is dry and bake the reverse side for approx. the same amount of time. Classic fillings are bacon and syrup pancakes and appl e pancakes. For the baconpancakes you have to fry the bacon first and then pour over the batter. They are served with dutch syrup, which has a thicker consistancy than american syrup. Here in Australia they sell cane molasses, and that tastes almost the same as dutch pancake syrup. Apple pancakes the same : first bake some fine chunks of apple and pour over the batter. These pancakes are great with applesyrup, but I'm not sure that't available in the States. Normal syrup or sugar and ut bread into various shapes for a more aesthetic look. The combination of toasted bread, melted cheese and cool pickles is really great. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ach slices on top. Make cake batter: In a bowl whisk together flour, baking powder, and salt. In anot her bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Beat in egg until combined. Add half of flour mixture and beat until just combined. Add 1/2 cup milk and beat until just combined. Repeat procedure with remaining flour mixture and milk. Spread batter evenly over peaches and bake in middle of oven until a tester comes out clean, about 40 minutes. Immediately invert cake onto serving plate, leaving pan on top of cake 30 minutes. Carefully remo CAKES: Melted butter 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup sugar 2 large eggs 1 teaspoon vanilla extract 1 1/4 cups cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup buttermilk Sauce and Topping 1 10-ounce package frozen sweetened raspberries in syrup, thawed 4 large peaches, peeled, pitted, sliced 1 1/2-pint basket raspberries 6 tablespoons sugar 1 1/2 cups chilled whipping cream 2 teaspoons vanilla extract Powdered sugar Increase heat and bring to boil Pour syrup into medium bowl. Refrigerate until cold. Add peaches to syrup and toss to coat. Serve ice cream with peaches. Additional Notes: Recipe From: Bon App August 1995 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ime, beating well after each addition, and beat in almonds, cracker crumbs, rum, band and I travelled to Boston to celebrate our anniversary and ate at The Blue Room in Cambridge. He ordered the most delicious dessert: peach upside-down cake. Could you please get me the recipe? I would like to surprise him with it. Method: Make topping: Preheat oven to 375 F. and butter a 10- by 2-inch cake pan. In a small saucepan melt butter with brown sugar and rum over moderate heat, stirring occasionally. Spread rum mixture evenly in pan and arrange peach slices on top. Make cake batter: In a bowl whisk together flour, baking powder, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Beat in egg until combined. Add half of flour mixture and beat until just combined. Add 1/2 cup milk and beat until just combined. Repeat procedure with remaining flour mixture and milk. Spread batter evenly over peaches and bake in middle of oven until a tester comes out clean, about 40 minutes. Immediately invert c Recipe: Pastry for Double Pie Crust Ingredients: 2 cups flour 1 teaspoon salt 2/3 cups plus 2 tabelspoons shortening 4-5 tablespoons cold water Method: Cut shortening into flour and salt. Add water and stir into a ball. Cook Until golden brown. Additional Notes (if any): Recipe From: Bruce Maxwell (Originally from the Southern Living Cookbook) ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inB3akasoft/ ------------------------------------------ Software: http://www.tdl.com/~inaka/inakasoft/ e. Divide the pasta between 2 heated bowls and serve it, sprinkled with Parmesan cheese and garnished with parsley sprigs. Recipe: Pasta Sauce Ingredients: 1/2 cup Half and half 1 cube pesto, about 2-3 tablespoons 6-8 sun dried tomatoes, chopped up a bit 1-2 tblsp romano Method: Heat the first 3 ingredients in a small saucepan over low heat. When heated, add cheese. Toss with cooked linguini. Makes 2 servings. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/B5inakasoft/ ------------------------------------------ ich has a thicker consistancy than american syrup. Here in Australia they sell cane molasses, and that tastes almost the same as dutch pancake syrup. Apple pancakes the same : first bake some fine chunks of apple and pour over the batter. These pancakes are great with applesyrup, but I'm not sure that't available in the States. Normal syrup or sugar and cinnamon will do as well I reckon. Additional Notes: Recipe From: inaka@td ACzsing Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ esh herbs: parsley, chives, thyme, sage OR 2-3 tsp. dried herbs of your choice 4 Tbsp. grated Cheddar Cheese 1 1/2 Tbsp. Parmesan Cheese Method: Peel potatoes if skin is tough, otherwise scrub & rinse; Cut potatoes into thin slices but not all the way through. Use the handle of a sppon to prevent knife from cutting all the way (I use a wood spoon handle that leaves a nice depth of connected potato) Put potatoes in baking dish and fan them slightly to open sliced areas. Sprinkle with salt & drizzle with butter; sprinkle with herbs. Bake at 425 F for about 50 min. Remove from oven and sprinkle w/cheeses. Bake for another 10 to 15 min. until lightly browned, cheese aremelted and potatoes are soft inside. Check w/fork. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Comp Recipe: Pad Thai With Shrimp Ingredients: 8 oz.small size rice noodles 3 T tomatoe sauce or tamarind paste 2 T veg. oil 1 T pickled radish 3 T sugar 1/3 c water or chicken stock 1 egg 3 T fish sauce 1/2 lb shrimp, cleaned and shelled 1 handful bean sprouts (fresh); chopped once or twice 2 oz green onions, cut into 1/2 inch pieces 2 T finely chopped peanuts Method: 1. Soak the rice noodles in cold tap water about 20 minutes, until they are "springy". Then drain in a colander until needed. 2. If using dried tamarind, soak the tamarind in hot water for awhile, then mash with a fork to soften. Force as much of the mixture as you can through a seive to remove bits of bark, etc. 3. Heat oil in wok, and add the tamarind/tomato sauce, picked radish, and sugar. Mix well and let heat up. 4. Add the noodles, small portions at a time, and and that water/stock. Mix well until all the noodles are coated with the mixture. Add more liquid if necessary -- it will cook out. s in large pot of boiling salted water just until tender, about 12 minutes. Drain. Transfer potatoes to large bowl. Drizzle vinegar over hot potatoes. Cool to room temperature. Mix eggs, onion, celery and parsley into potatoes. Whisk mayonnaise, sour cream and mustard in medium bowl. Mix into potato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Additional Notes (if any): Recipe From: Bon App July 1995 ----------------------------------------C This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ o room temperature. Mix eggs, onion, celery and parsley into potatoes. Whisk mayonnaise, sour cream and mustard in medium bowl. Mix into potato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Additional Notes: Recipe From: Bon App July 1995 ------------------------------------------This re ucchini, the pattypan squash, the carrots, and the haricots verts until each vegetable is crisp-tender and cook the potato, peeled and cut into 1/2-inch dice, until it is cooked through, transferring the vegetables as they are cooked with a slotted spoon to a bowl of ice and cold water to stop the cooking. Drain the vegetables and pat them dry. The vegetables may be prepared up to this point 1 day in advance and kept covered and chilled. In a large skillet heat the oil over moderately hig h heat until it is hot but not smoking and in it saut the zucchini, the pattypan squash, the carrots, the haricots verts, and the onions for 3 minutes, or until they are heated through. Stir in the potato, the herbs, and salt and pepper to taste and saut the mixture for 1 minute. Additional Notes (if any): Recipe From: Gourmet March 1993 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ lits or pockets on side facing up. When the vegetable mixture is cool enough to handle, fill the little slits with the mixture. Any excess should be spread on top. 3. Follow the directions on the back the the onion soup mix for preparation eliminating one cup of water and replacing with the wine. 4. Open the cooking bag on a roastin g tray big enough to hold the roast and vegetables. Place the roast in the center of the bag and arrange the carrots and potatoes around the roast. 5. Pour the soup/wine mix into the bag with the roast and vegetable. Close the bag with the provided twist ties and poke four or five small holes in the top of the bag. 6. Cook until roast is done. Approximately 1.5-2 hours in a 400 deg oven. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This re ------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ g all the time, until slightly thickened. This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ oves of garlic (chopped) 1 bunch of fresh cilantro (or coriander) chopped salt to taste 1 g of ground white pepper 1 g of ground black pepper 1 pinch of cumin 1 pinch of Jawzet al Teeb spice (I do not know the English translation for this spice, I guess can be skipped) 150 g of olive oil Method: Boil potatoes, takin g extra care not to overcook them, peel potatoes. Saute' onions, garlic and cilantro in a little bit of olive oil. Mash the potatoes, mix in the flour, the burghul (after draining them and squeezing excees water out), the spices and the sauteed ingredients. Form into small patties, and fry them in olive oil over medium heat for approximately 20 minutes (until they are golden brown color). Eat. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ Recipe: Pound Cake II Ingredients: 1 pound butter 1 pound conectionary sugar 6 eggs 3 cups flour 1 1/2 teaspoons vanilla Method: Beat butter and conf. sugar until creamy. Add eggs one at a time, then flout and vanilla ... Beat well Bake in a greased tube pan ofr 1 1/4 hours or until done. Very easy and very good. Great with topping of fruit. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer CuisinBfe from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ o flatten. Use a rolling pin to make pancakes about 2 1/2-3 inches in diameter. (They get quite thin; that's what you want.) 4. Spoon 1 tablespoon of filling into the center of each pancake. Fold the dough over to make a half circle and pleat the edges firmly together. 5. To pan-fry, heat cast-iron or other heavy-bottom skillet over moder AChine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ poons (45 ml) shallotsthinkly sliced 1 teaspoon (5 ml) whole cloves 1 teaspoon (5 ml) ground mace 1 teaspoon (5 ml) ground ginger 1 teaspoon (5 ml) grated nutmeg Method: To make the elderberry vinegar place 2 cups (1/2 liter) of stemmed elderberries in an ovenproof dish. Cover with vinegar.Cook in a 300F (150C) oven for 1 1/2 hours or until the berries burst. Let the mixture stand overnight then strain through a jelly bag.Place all the ingredients in an enameled or stainless-steel pan. Bring to a boil. Simmer gently until the anchovies are broken up Let cool; strain and bottle. Cork tightly. Refrigerate. Leave for two weeks before opening. the ketchup will keep for about six months.Makes about 1 pint (1/2 liter). Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from as created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ te unbleached flour 2tsp salt 12oz (375g) stoned prunes 12oz (375g) plain chocolate 3/4oz (20g) butter 1 egg Makes 2 x 1lb (450g) loaves Method: 1. Grease a 2lb (900g) loaf tin, two 1lb (450g) loaf tins or a baking tray. Bend the fresh yeast with 3/4pt (450ml) hand-hot water. If using dried yeast, sprinkle it on to the hand- hot water with the sugar and leave in a warm place for 15 minutes until frothy. 2. Mix the flour and salt together well. Make a reservoir in the centre with a wooden spoon. 3. Gradually add about 3/4 of the yeast liquid to the flour and mix well together. (I find that different flours absorb different amounts of liquid, so I never add all the liquid at once.) The dough should be firm and leave the sides of the bowl clean. If it looks dry, add some of the remaining yeast liquid. 4. Lightly Put them in a large heavy pot and add 3 quarts of fresh water. Cover and simmer for one hour or until the beans are tender. Watch that the water does not boil down too far. The beans must be covered with water at all times. Add the rest of the ingredients, except for the rice. Add more water to cover if needed. Simmer for 1 to 1 1/2 hours or until the liquid has thickened. Serve over rice. Additional Notes (if any): Recipe From: inaka@tdl.com -------------------------------------C ----- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ il down too far. The beans must be covered with water at all times. Add the rest of the ingredients, except for the rice. Add more water to cover if needed. Simmer for 1 to 1 1/2 hours or until the liquid has thickened. Serve over rice. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------This created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 1 green pepper, seeded and chopped 1 celery stalk, chopped 1 garlic clove, finely chopped 1 t dried thyme, crumbled 1 t ground pepper 1/2 t ground sage 1 bay leaf Pinch of ground red pepper Salt Freshly Cooked Rice Method: Place beans in Dutch oven and cover generously with water. Let soak for 30 minutes. Add all remaining ingredients to beans exce pt salt and rice. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until beans are tender, adding more water if necessary, about 2 1/2 hours. Add salt to taste. Remove ham bones. Remove about 3 Tablespoons of beans from mixture and mash to a paste. Return bean paste to mixture and stir. Simmer 15 more minutes and then serve hot over the rice. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created u This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ poons paprika 1/4 teaspoon cayenne pepper Vegetable oil (for frying) Method: Separate onions into strips. Mix with buttermilk in large bowl. Cover with plastic and refrigerate 1 hour. (Can be prepared 1 day ahead. Keep refrigerated.) Stir flour, salt, paprika and cayenne pepper in another large bowl. Drain onions. Add to flour mixtu re and toss to coat. Pour oil into heavy saucepan to depth of 3 inches. Heat to 350 Working in small batches, shake excess flour off onions and cook in hot oil until golden brown and crispy, about 2 minutes per batch. Using slotted spoon, transfer onions to paper towels and drain. Transfer onions to platter. Season with salt and serve immediately. Additional Notes: Recipe From: Bon App November 1995 Kevin Fisher: St. Paul, Minnesota ------------------------------------------ This re ABhine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ t, stirring occasionally, until soft, about 15 minutes. Transfer onions to a bowl and cool. Stir in parsley, Parmesan, 1/2 cup mayonnaise, and salt and pepper to taste. Spread onion mixture on 11 tortillas, stacking them, and top the stack with remaining tortilla. Wrap cake well in plastic wrap and chill at least 1 h our and up to 4 hours. Discard plastic wrap and with large sharp knife cut cake into 3/4-inch-wide slices (not wedges). Turn each slice onto its side and secure ends and middle with wooden picks. In a small bowl stir together vinegar and remaining 1/4 cup mayonnaise and brush some of mixture on a cut side of each slice. Grill slices, mayonnaise sides down, until golden brown, 3 to 4 minutes. Brush tops with remaining mayonnaise mixture, turn slices, and grill until golden brown, 3 to 4 min Recipe: Salt Cod Ingredients: Salt cod, soaked for 48 hours changing water 2 or 3 times, cut up in pieces. Stock: onion carrots bay leaf peppercorns Sauce: Cream sauce Capers White wine Toasted pine nuts Method: Cook cod in stock til tender. Pour on sauce. Serve with sauce. Additional Notes (if any): Recipe From: Jeff Smith ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ---------B!--------------------------------- www.tdl.com/~inaka/inakasoft/ Season with salt, pepper and cayenne, and put a dab of butter on to each piece of fish. Pre-heat the oven to 200 oC/400 oF. Leave the salmon in the oven for 10 minutes, then take it out again. It will continue to cook while you finish the sauces. Reheat the tomato sauce. Season it with salt, pepper, cayenne and fresh thyme. Bring it briefly to the boil. The pistou can be eaten hot or cold; to heat it, whisk it AC| using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ th head and tail 1/3 cup olive oil 2 tablespoons lemon juice 2 garlic cloves, finely minced 1 1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried 1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried salt and pepper lemon slices and fresh herbs for garnish Method: Arrange the fish in an oiled shallow baking pan. In a small bowl, combine t he olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper, and pour the mixture over the fish, coating the insides as well. Chill the fish, covered loosely with plastic wrap, for 2 to 4 hours. Preheat the oven to 450 degrees. Bake the fish for 20 to 25 minutes, or until it flake easily when tested with a fork. Garnish with the lemon slices and fresh herbs. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Co ions, garlic, pepper, until onion golden. Add tomatos. Reduce heat. Simmer 30 min. Pour in broth, then heat to boil. Add the bread, cubed, till desired consistency. Add spices. Pour yourself a bowl. Shake cheese on top. Eat Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ and let it stan d in the pan at room temperature for 15 minutes. Transfer the ham to a carving board, pull off the cracklings (crisp pieces of skin), reserving them, and remove and discard the remaining fat. Slice the meat thin across the grain, arrange it on a platter, and keep it warm with the reserved cracklings, covered. Make the gravy: Transfer 2 tablespoons of the fat from the roasting pan to a saucepan and pour off the remaining fat from the pan juices. Add the water to the roasting pan and deglaz recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ instructions. HOW TO COOK HUNGARIAN SAUSAGES Take as many fresh links as needed and place in a heavy frying pan with a cover. Pour water over the sausages so the links are in 1/2 inch of water. turn down the heat and simmer the sausage in the water until the sausage starts to take on color. Turn the sausage over and add a little more water t o keep it from burning. When both sides are brownish leave the cover off and continue cooking slowly to cook away any remaining water.The sausage should be a nice rich red brown. The aroma will be heavenly. Dried and smoked sausage is used like pepperonni.This sausage is traditionally served with SOUR CREAM AND HORSERADISH SAUCE.Potatos and a sauerkraut dish go well with this dish too. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe wa ADpter Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ile, slice scallops 1/4 inch thick and set aside. (I don't do this, since I buy the smaller ones) Melt butter in oil in a wide frying pan over med-high heat. Add bell peppers, garlic, and crushed red pepper, then cook, stirring , for 1 minute. Lift out bell peppers with slotted spoon and keep warm. Add broth and lemon juice to pan and bring to boil. Add scallops, cove r and cook until scallops are opaque throughout(2-3 minutes) Remove from heat and lift out scallops and add to bell peppers. Add cooked pasta to pan mixing lightly with 2 forks untill pasta is hot. Transfer pasta a sauce to a warm serving dish, then top with parsley, scallops and peppers mixture and lemon peel. Mix lightly and season with salt and pepper. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisi Seven Flavor ChickenB PoultryC 4 tablespoons soy sauce, divided 2 tablespoons sesame oil, divided 1 tablespoon cornstarch 2 boneless, skinless chicken breasts, cut into thin strips. 8 ounces uncooked vermicelli 1 tablespoon sugar 2 tablespoons distilled white vinegar 4 tablespoons vegetable oil, divided seed (rather than anise pepper), spring onion, & ginger in oil. Add chicken. Add liquids. Dump onto salad. Sprinkle seeds. ste, white wine and chicken ve iloute'. 4. Let mixture simmer for a minute, stirring occasionally. 5. Add back the shrimp and scallops and now the lobster meat. Add the butter, and season to taste with salt, pepper and basil. Stir mixture a little to blend colors and ingredients, but not hard enough to break up scallops or lobster meat. 6. Serve over cooked angel hair or fettuccini pasta. atula/egg flipper :-) After its cut up, stir and cook it for a while. Don't be afraid of over cooking it. I never have s -------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ flavors will combine. Serve at room temperature. I was lavishly complimented by my Russian dinner guests, who said that the only thing that wasn't authentically Russian about my shashlykwas that the meat I used was too high-quality ... AEying Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ juice 1/4 cup olive oil 1 teaspoon salt Freshly ground black pepper to taste 1 bay leaf, crushed 1 teaspoon crushed thyme 2 cloves garlic, crushed Plum sauce (recipe below) Plum Sauce 3/4 pound fresh plums 6 tablespoons pomegranate juice 2 tablespoons lemon juice 3 cloves garlic 1 tablespoon cilantro, chopped 1 tablespoon fresh basil, chopped Salt and cayenne pepp er, to taste Method: The easiest way to juice the pomegranates is to carefully seed them and place the seeds into a food processor. Whiz them around for a couple of minutes, then thoroughly strain. Bottled pomegranate juice is also available in Middle Easters markets, but, of course, fresh is always better. Combine the pomegranate juice, oil, salt, pepper, bay, thyme and garlic. Marinate the lamb overnight in this mixture. The next day, place the meat on skewers (remembering to soak the f and half), several sprinkles white pepper and several teaspoons of Dijon mustard or more to taste. Simmer several minutes to reduce slightly. Add shrimp back to pan and toss with your favorite cooked pasta. ch baking dish. Lay shrimp on flat surface with split side up. Spoon remaining stuffing into crevice of ea with salsa. should cook the shrimp within 5 minutes, but give it 10 just to be sure. A dash of white wine when you add the shrimp is also C nice. ated using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ age or ricotta cheese 1 pound ground beef 1/2 cup chopped onion 1/4 cup chopped green pepper 8 ounce can stewed tomatoes, undrained and chopped 6 ounce can tomato paste 1 teaspoon sugar 1 teaspoon oregano 1/2 teaspoon garlic powder 1/2 cup shredded mozzarella Method: Preheat oven to 350. Stir together cooked spaghetti, butter, Parmesan and eggs. Spoon m ixture into a buttered 9-inch pie plate, pressing to form a "crust." Spread cottage or ricotta cheese over crust. Meanwhile, brown beef in a skillet; drain fat. Stir in onion, green pepper, tomatoes and liquid, tomato paste, sugar, oregano, and garlic powder. Pour meat mixture over cottage/ricotta. Bake 30 minutes. Sprinkle mozzarella on top and bake 5 more minutes. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created usin ------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ Method: In medium skillet, cook shallots, red jalapeno, half of the green jalapeno, and the garlic in 2 tsp of peanut oil, stirring over low heat until softened, about 5 minutes. Set aside to cool. In a bowl, combine the cooled vegetable mixture with the ground lamb and mix thoroughl y. Add chopped fresh coriander, pickled cabbage, soy sauce, salt and pepper. In a large skillet, cook the lamb mixture in the remaining 2 tsp of peanut oil over high heat, stirring well to break up clumps, until browned, about 4 minutes. Drain and set aside. Place 3 radicchio leaves on each plate and fill with the lamb mixture and fill with the lamb mixture. Combine the red onion, white onion, fresh coriander leaves and remaining green jalapenos; sprinkle on top of the lamb. Serve dri zled with a few tbsp of lemon-soy vinaigrette; serve remaining vinaigrette on the side. Lemon-Soy Vinaigrette: ---------------------- 3 tblsp rice wine vinegar 2 tblsp peanut oil 2 tblsp soy sauce 1 tblsp sesame oil 1.5 tblsp fresh lemon juice salt & freshly ground pepper In small bowl, whisk all ingredients together until combined. Cover and refrigerate up to 1 day. hopped 1 T. cornstarch 2 T. water 1 recipe Silver Loaves Method: Add sugar and shortening to h ot water, stir til sugar is dissolved, and allow to cool until barely warm. Sift remaining dry ingredients into a large mixing bowl, and gradually stir in sugar mixture. Mix well and gradually draw dough together with your hands. It should be soft, but not sticky. On a floured board, knead dough about 5-8 minutes, or til smooth and elastic. Return to bowl, cover with damp cloth and let rise at least 1 hour.Mix together sugar, soy sauce, oyster sauce, chicken stock, sesame oil, black pepp w't burn. Remove the baking dish, turn around 180 degrees and broil for another couple of minutes. DO NOT flip the fillets over. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ TOMATO PASTE SALT - PEPPER TOMATO SAUCE GARLIC SALT STEWED TOMATOES GARLIC (GRANULATED) PARMESAN CHEESE OREGANO PASTA - SPAGHETTI ROSEMARY WATER PARSLEY Method: HEAT OIL IN LARGE PAN, ADD MEAT AND BROWN (STIRRING OCCASIONALLY). WHILE MEAT IS BROWNING, PUT ONION SOUP IN A SMALL PAN WITH 1/2 CUP OF WATER AND BRING TO A BOIL THEN REDUCE HEAT AND SIMMER (YOU WANT THE ONIONS TO BE SOFT). IN ANOTHER SMALL t with a wooden spoon until light and fluffy. 3. Stuff into pork casings and tie securely into desired lengths. The bratwurst may be fried lightly in butter, but are also delicious dipped in milk and then broiled or grilled over charcoal. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ owing method described in illustrations accompanying recipe for Mahshi Warak Areesh bi Lahm. Use a heaping teaspoon of stuffing for each leaf. Fold bottom of leaf up over stuffing, then fold in from each side toward middle. Roll up like a cigar. Rolls should be about three inches long and somewhat thicker than a cigar. Place layer of tomato slices with whole garlic in bottom of pressure cooker pan. Cover with mahshi, arranged side by side in layers. Sprinkle with salt and lemon juice. Add Recipe: Browned Beef Papazjanija Ingredients: 3 lbs. lean beef 6 onions 4 cloves garlic 20 peppercorns 2 bay leaves 2 T salt 1 c vinegar Method: Cut meat into pieces. Heat 1/4 fat in a large cooking pot. Braise meat until brown. Add other ingredients and 2 c water. Cover and simmer until tender, about 2 hrs. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.BDtdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ inakasoft/ about 30 to 40 mins). Can be eaten hot or cold (probably better cold). A delicious variant, although somewhat messy to prepare, is to thickly spread lemon curd on the bread at stage 2 before hacking the crusts, etc. If you *do* give this version a go, you're better off leaving it to go cold, preferably for at least a day, because the lemon taste becomes stro ACsmputer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ garlic roots and lower stems of one bunch cilantro, chopped (about 1 tbsp - shop for a bunch that still has some roots attached) 1 tsp ground turmeric 1 tsp curry powder 1.5 tsp ground dried chilis (cayenne or equivalent)1 tbsp sugar 1/4 tsp salt 3 tbsp thai fish sauce (filipino or vietnamese is ok) Basting liquid: 1/2 cup coconut milk (canned is ok) Garnish: antro sprigs (left over from making marinade) dipping sauce (see recipe below). Method: Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cu AEbom Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ hurnmus (chick peas) (nuts may be substituted) 1/2 cup chopped parsley 1/2 cup chopped mint 1/2 cup minced scallions 1 cup chopped tomatoes 1 cup olive oil 1 1/2 tsp. salt 1/4 tsp. pepper 1/2 cup lemon juice 1 1/2 cups water 1/4 tsp. cinnamon 1 tomato, sliced 2 whole garlic cloves Method: Wonderful finger food for buffet suppers, picnics or with cocktails. An appetizing dish for a meatless day. Soften leaves by dipping in boiling salted water for a minute. Drain and pile in deep dish while preparing stuffing. Wash and drain rice. Crack hummus (which has been soaked overnight) with rolling pin and remove skins. Make stuffing of rice, hummus, parsley, mint, chopped tomatoes, onions, salt, pepper, cinnamon, and oil. Add seasonings to taste. Stuff one leaf at a time, following method described in illustrations accompanying recipe for Mahshi Warak Areesh bi L Recipe: Thai cucumber salad Ingredients: Cucumber chopped (unpeeled) in slices chopped red onion 1/2 red pepper chopped 4 ounces cooked shrimp Dressing: 3 tabs lime juice 1 tabs garlic 1 teasp dried crushed chili 1 tabs sesame oil 1 teasp fish sauce a little sugar chopped cilantro Method: Mix and serve! Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.B@com/~inaka/inakasoft/ ------------------------------------------ om/~inaka/inakasoft/ an sprouts, yellow pepper and cucumber. In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts. dered and the bacon is golden, about 20 minutes. Add the celery, gr AD` Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /4 cup minced fresh mint 3 tablespoons minced fresh basil 1/4 cup dry-roasted unsalted peanuts, coars chopped Method: In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute. Transfer to paper towels; drain well. In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber. In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka So ADtomputer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ d the shrimp and ground pork and stir-fry until lightly browned. Add the sugar, fish sauce, soy sauce, and chili sauce and stir-fry until the sugar dissolves. Pour in the beaten eggs, let them set slightly, then stir to scramble. 3. Add the noodles and stir-fry about 2 minutes. Push noodles to side of wok or skillet. Add the tamarind sauce and cook for 1 minute. Add the bean sprouts, scallions, radish, and stir-fry until bean sprouts are slightly cooked, about 1 minute. Stir noodles down into tamarind mixture and stir-fry until well-mixed. 4. Pile noodles on a serving dish and sprinkle with peanuts and scallions. Seed cucumber and slice lengthwise into 4 pieces. Place lemon and cucumber wedges on side of plate. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer C ------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ GH, ROLL OUT --- 1/2" THICK CUT OUT BONES. TRANSFER TO UNGREASED COOKIE SHEET. BAKE FOR 10-15 MINUTES OR UNTIL BOTTOMS ARE LIGHTLY BROWN. COOL ON WIRE RACK. REFRIGERATE IN AIRTIGHT CONTAINER. es. Fold the over-hanging slices of eggplant over the pasta and cover completely with the reserved slices. Sprinkle the top with the remaining breadcrumbs and dot with the remaining 2 tablespoons butter. Bake for 25 minutes, or until golden brown on top. Remove from the oven, put a platter on top, and invert the pan. Let stand for at least 10 minutes before unmolding. Remove the sides and bottom of the pan. Serve with the remaining sauce on the side. il golden brown. Remove to rack and drain excess oil. 5. Arrange spring rolls on ------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ uffy. If you were to bake the bagels now you would get bagels with the consistancy of bread. But we all like chewy bagels. So the trick is to boil the bagels. So heat up some water to boiling and drop the bagels in and boil each side for about 3 mins. The recipe says to use x amount of water with sugar in it. I don't bother. So really I only use the 3 tablespoons of sugar. Or a little more if I want my bagels sweet. Drain the bagels on paper towels (or don't bother). And bake them until they are brown at 375 degrees for about 25-30 mins. If you like the glossy sheen use eggs to coat the outside. Otherwise they are kind of ugly. By the way... when I make french bread I use a pan of water in the oven and it makes the french bread chewey. I was AFe from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ butter to lightly coat a 10-inch mold with 3-inch-wide sides or a 10-inch springform pan. Coat evenly with 2 tablespoons of the breadcrumbs. Blot the eggplant slices dry. Fry the slices in the oil in a large skillet over medium-high heat until lightly golden on both sides. Drain on paper towels. Set some slices aside for the top of the timbale. Line the bottom of the mold or pan wit h some of the others, making an attractive arrangement since, when the timbale is unmolded, the bottom will be the top. Line the sides with the rest of the slices, slightly overlapping them and letting them hang over the edge of the pan. If you have any slices left over, set them aside to make a layer in the middle. Set aside. Preheat the oven to 350 degrees. Cook the perciatelli in boiling salted water for 3 minutes, or until less than al dente since it will cook further in the oven. Dra ACam Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 1/2 Tbsp. butter 1/2 tsp. salt Filling I: 1/2 Ib. cream or cottage cheese 2 Tbsp. butter 1 egg 1/4 cup milk 1/4 cup chopped parsley Filling II: One half cup each of walnuts, almonds and hazel- nutsmoistened slightly with sugar sirup or honey and flavored with cinnamon and sugar. lling III:Cooked chopped meat or chicken seasoned with chopped onions, parsley and bound with a slightly beaten egg. Method: Place a teaspoon of filling on each round. Roll up like a pencil or fold over in half. Place on greased baking tin, brush with melted butter and bake in hot oven until crisp and lightly browned. Or fry in deep fat. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka S -------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ed potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 can (7 1/2 oz.) Ala ska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme Method: Additional Notes: Recipe From: ------------------------------- ABcrom Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ muffins will be very tough.) (4) Carefully fold in blueberries and optional lemon peel. (5) Grease muffin cups, or line with paper bake cups; fill each 2/3 full. (6) Bake at 400 deg. F for 20-25 minutes, or until golden brown. Remove from pans; serve warm with butter. NOTES The less you stir once you've combined the two mixtures, the better your muffins will be. (To a point-but overmixing is much more common than undermixing.) Frozen blueberries work fine, if you can't get hold of fresh berries. I'm sure other kinds of fruit will work fine, too, but I haven't tried them. These muffins won a blue ribbon during the years that I was eligible for the Dade County (Miami, Forida) Youth Fair. Additional Notes: Recipe From: Better Homes & Gardens This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inak ------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ must register this product. However, registration is only $10 Please click above, to view the REAL recipes. To find out how to register, please browse the accompanying manual, or check our web site. This collection contains 1,001 recipes already entered in for your convenience! eck us out on the web! http://www.tdl.com/~inaka/inakasoft/ Method: Until you register this product, you can NOT: Add, Convert, Edit, Delete or Print ANY recipes. Sorry...However, by registering this product, you will be able to do EVERYTHING! (Including, the ability to delete recipes, which means you can delete this annoying shareware message. Again, sorry...) Additional Notes: If you have any questions, please send email to: inaka@tdl.com Recipe From: inaka@tdl.com --------------- Recipe: Ingredients: Method: Additional Notes (if any): Recipe From: *------------------------------------------ CThis recipe was created using Computer Cuisine from Inaka Software. $http://www.tdl.com/~inaka/inakasoft/ *------------------------------------------ $http://www.tdl.com/~inaka/inakasoft/ ated using Computer Cuisine from Inaka Software:" & " "http:/B /www.tdl.com/~inaka/inakasoft/" Recipe: Type: Style: Serves: Preparation Time: Cooking Time: Cholesterol Level: Calorie Counter: Ingredients: Method: Additional Notes: Recipe From: CThis recipe was created using Computer Cuisine from Inaka Software: $http://www.tdl.com/~inaka/inakasoft/ -------------------------- nts: 1/2 pound fresh mushrooms 2 tablespoons butter 1 tablespoon oil 1/2 cup parmesan cheese 1 1/2 pounds fillet of sole (or any white fish) 1/4 teaspoon salt 1/4 teaspoon pepper 4 tablespoons green pepper -- chopped 6 tablespoons white wine 2 teaspoons fresh lemon juice 1 tablespoon fresh parsley -- chopped Method: Melt butter in skillet over low heat. Add mushrooms and saute over medium heat until tender. Rub oil over shallow 4-quart baking dish and sprinkle with grated cheese. Place fish on cheese. Sprinkle fish with salt and pepper. Add onions and top with mushrooms. Pour wine over fillets. Bake at 450 degrees for 20 minutes or until fish flakes. Sprinkle with lemon juice and parsley. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------- AC -------------------------------- /3 c Flour, Unbleached, Unsifted 2 t Sugar 1/4 t Salt 4 Eggs, Large, Beaten 1/2 c Milk 2 c Apple, Slices 3/4 c Butter Or Margarine 2 T Sugar 1/4 t Cinnamon Method: Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mixt 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, d eep frypan. Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------- til combined. Beat in vanilla, coconut, and chopped pecans. Beat egg whites in another bowl until they just hold stiff peaks and fold into batter gently but thoroughly. Divide batter among pans, smoothing tops, and bake in upper two thirds of oven, switching position of pans in oven halfway through baking, until a tester comes out clean, about 30 minutes. Cool cake layers in pans on racks 10 minutes and invert onto racks to cool completely. Make frosting: In a bowl with an electric mixer beat together cream cheese, margarine, and vanilla until smooth. Gradually beat in confectioners' sugar, beating until creamy. Stack cake layers on a cake plate, spreading about 1/2 cup frosting between each layer. Spread remaining frosting on top and side of cake. Additional Notes (if any): Recipe From: Gourmet April 1996 Debbie Arnold: Louisville, Kentucky ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.co Recipe: Avgolemono Soup Ingredients: 2 cups milk 2 tablespoons cornstarch 6 egg yolks, beaten 2 quarts chicken broth 1 cup long-grain white rice 1/2 stick unsalted butter chopped parsley 1 cup fresh lemon juice 1 teaspoon grated lemon peel pepper to taste Method: Stir the milk and cornstarch together and then beat in the egg yolks. Set aside. Bring broth to boil in a soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 minutes. Remove the soup from the heat and add the milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, parsley, lemon juice, lemon peel and pepper. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ will be heavenly. Dried and smo ,3 16oz cans of whole peeled Tomatoes 1 small can of green chilies (optional) 2 yellow or white onions (chopped) OR 1 bunch green onions and 1 yellow or white onion (chopped) 3, 6, or 9 jalopenos for mild, medium or hot 1 tblsp Oregano 1 tblsp Garlic Powder 1 Tsp red pepper 1 Tsp crushed red pepper simmer for 20 mins. When done, heat the ghee add the cumin. Fry till golden brown and add thinly sliced onions. Fry till crisp and brown. May add paprika and finely chopped tomatoes to th e above for color. Pour over the daal and serve. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ------------------------------------- charcoal or pan-grill in a dry, non-stick frying pan over high heat until brown on the outside but rare on the inside. Sprinkle a little salt on the Recipe: Authentic Hungarian Sausage (Kolbasz) Ingredients: 10 lbs. coarse ground pork butt or pork shoulder 1/3 cup imported mild Hungarian Paprika. (Do not substitute generic) 1/4 cup salt 2 heaping Tbls. ground Allspice 5 or 6 garlic cloves 2 cups water Method: Bring water to boil, add peeled cloves of garlic and simmer 20 minutes.Fish out cloves of garlic and mash them with a little water. Add this to remaining water and mix all of the garlic water into the meat mix. Mix everythi ng together well. Keep the meat mix cool. If you stuff the mix into casings, let the sausages hang for a day in at least 20 degrees. Smoke sausage according to your smoker instructions. If you are not going to stuff into casings, form into patties, wrap and freeze. HOW TO COOK HUNGARIAN SAUSAGES Take as many fresh links as needed and place in a heavy frying pan with a cover. Pour water over the sausages so the links are in 1/2 inch of water. Cover.Start the water to a slow boil, turn down Saute for 5 " in med. skillet: 1 1/2 T butter 1 1/2 c cooked rice scant 1/2 t chile powder 1/8 t coriander scant 1/2 t cumin powder 1/2 t garlic powder 1/4 t paprika Allow to cool. In a large bowl, mix the above with: 1 1/2 c cooked kidney beans ( canned are fine) 1 head iceberg lettuce, cut into bite-size pieces 1/4-12 c minced yellow or red onions one 4-oz can diced Ortega chiles one 3 1/2 - 5 oz can pitted black olives, sliced all prawns 3 tablespoons oil 4 firm soybean cakes (Hokkien: taukwa) 5 tablespoons oil 4 cloves garlic 6 candlenuts 20 dried chillies 3 tablespoons belacan powder 1 teaspoon sugar 1 teaspoon salt 1 large onion, sliced 250 millilitres water 2 tablespoons tamarind powder mi e 4 hardboiled eggs, sliced Rempah inner guests, But don't forget the condiments that'll put them to the test! First you get some rye bread that's full of caraway seeds, You slice it nice and thick; use lots of butter, if you please! Then next comes thick white sour c Recipe: Baba Ghanooge Ingredients: 1 large eggplant 2 cloves garlic 2 tablespoons Tahini 1/4 teaspoon salt 1 tablespoon lemon juice 1/2 cup yogurt 3 tablespoons olive oil several whole olives Method: Heat oven to 400 degrees Place whole eggplant on a baking sheet and bake until outer shell is crisp and inside is soft and mushy. A fork should pass easily through the eggplant when done (about 1 hour). Let the eggplant cool, then remove and discard black skin and green cap. Spoon the i nsides into a food processor or a blender. Add garlic, Tahini, salt and lemon juice and yogurt. Puree until creamy. Spoon into a serving dish and garnish with olive oil and whole olives. Serve cold or warm with sliced bread and/or vegetables for dipping. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ --------------------------------- ------------------------------------------ t and pepper the outside if you wish and place one strip of bacon across the chicken. Cover with foil and bake at 325 degrees for about 2 hours for a 4 lbs chicken, with the last 1/2 hour uncovered to brown the skin. You will need to baste the chicken at least twice during the cooking and twice during the browning. This can be done on the gas grill and it comes out with a wonderful flavor. If you have a temperature gauge on the grill, ke ep it 300-325 degrees. It will take a little longer to cook on the grill, but the wait is worth it. The potatoes come out very done and the onions have a slight crunch to them. The butter and bacon do add fat, but use margerine instead and no bacon and baste more to cut down on the fat. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ -------- Recipe: Basic Scones Ingredients: 8oz plain flour (or 8 oz. plain wholemeal flour, if desired) 1tsp. cream of tartar 1/2 tsp.baking soda pinch of salt 2oz.butter or margarine 1oz.caster sugar (granulated sugar) 4fl. oz. milk milk to glaze Method: Preheat oven to 425 F. Sift the flour, cream of tartar, baking soda and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough. Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on a floured baking sheet. Brush with milk to glaze. Bake for 10 minutes then cool on a wire rack. Serve with butter or cream, and jam. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ very nice peeled '6 tuna steaks, 6 to 8 ounces each 1/2 cup olive oil 2 tablespoons sherry-wine vinegar 2 tablespoons soy sauce 2 tablespoons rice vinegar 1 small shallot, minced 1 small clove garlic, minced 1 teaspoon minced cilantro 1/4 teaspoon minced ginger 1/4 teaspoon minced jalapeno 1 teaspoon sesame oil dl.com/~inaka/inakasoft/ :3pkg ( 5 oz each) mozzarella string cheese 4 large colves garlic, peeled 2 medium bell peppers ( preferable 1 red and 1 green), diced 1 small onion, sliced thin 2 1/2 tsp dried basil leaves, crumbled, mixed with 1/4 tsp crushed red pepper 2 tbsp vinegared capers, drained 2 tbsp red-wine vinegar 1 1/2c olive oil. drain most fat off Saute onions in bacon drippings add sugar vinegar mustard salt. Cook until onions have softened. Add beans drained ( I did not drain )and bacon and coo k at 350degrees for about 2 hours. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ d the cilantro and any extra chili powder to taste. Mix the salsa until it's well-combined. Put it i 2 pounds medium shrimp (about 64) shelled, and, if desired, deveined 1 lemon, sliced thin 1 onion, sliced thin a 3-ounce can pitted black olives, drained and sliced a 2-ounce jar pimientos, drained and chopped fine 1 cup fresh lemon juice 2 tablespoons white-wine vinegar 1/2 cup vegetable oil 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 1/4 teaspoon dry mustard 1 bay leaf, halved the morning. 5. In the evening, remove roast and remove any large bits, leaving pepper in place if possible 6. Insert thermometer and place on rack in pan, fat side up. Place into a 450F oven, immediately lowering temperature to 350F 7. Roast until done as shown on thermometer. 8. Slice and eat Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ sh to on top of a sma Recipe: Hungarian Veal Ingredients: 8 veal cutlets 150 g/6 oz butter or margarine 100 g/4 oz tomato puree 50g/ 2 oz flour 250 g/10 oz mushrooms (fried in butter and chopped) 8slices of ham 8 slices of fat cheese seasoning Method: Salt and flour the cutlets fry on both sides in hot butter. Spread the mushrooms over the cutlets and cover each one with slice of ham and sliceof cheese.Stir the tomato pur e into the fat used for frying the meat. Mix with the rest of the flour add a te aspoon seasoning and 100 ml/2 and hlaf fl ozwater. Bring to boil for 3 minutes. Spread this sauce in a bottom of a fireproof dish and arrange the cutlets on top. Brown under a hot grill for5-8 minutes until these cheese melts. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Youth Fair. 1 to 2 cups water or lamb stock 1 tablespoon flour or 2 teaspoons cornstarch dissolved in a little cold water 2 to 4 tablespoons sour cream 3 to 4 tablespoons white wine Method: This roast should be rolled and tied securely with string. You or the butcher should lard it well with thin matchstick strips of bacon. Spread all sides of meat with mustard and sprinkle with salt. Place in a glass or earthenware bowl, cover with foil or waxed paper and refrigerate 3 to 4 days. Preheat o ven to 350 degrees. Heat fat in a roasting pan and brown meat, using string handle for turning. This should take about 16 minutes. When meat is golden brown all over remove it and add vegetables to pan. Saute 3 or 4 minutes over low heat and return meat to pan, placing on top of vegetables. Place meat in oven and add liquid to pan. Allow 20 to 25 minutes roasting time per pound,basting meat frequently with pan juices and adding more liquid if necessary. When meat is done, remove to ool slightly. Add dissolved yeast, stirring well. Add eggs and 3 cups flour, beating at medium speed of an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until doubled in bulk. Punch dough down; turn dough out onto a well-floured surface, and knead several times. Shape into 2-inch balls, and place in 3 greased 9-inch round pans. Cover and let rise in a warm place (85 degrees F), free from drafts, 30 to 40 minutes or until doubled in bulk. Bake at 325 degrees F for 20 to 25 minutes or until golden. Yield: 3 dozen. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ en and potato mixt garlic 1 Tbls All Spice 2 Tbls Salt 5 Tbls Peanut Oil 2 Tbls Tabasco Sauce 3 Tbls Honey 24 ozBudweiser Beer 1 Tbls Cider Vinegar 3 oz Tequila 4 Anchose Chile Peppers, Dried, Stemmed, Seeded & Minced und black pepper 1 Tablespoon Vegetable oil 1 Teaspoon Ground cumin Harissa sauce 2 Teaspoons Chopped garlic Method: Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil and harissa sauce. Blend t he mixture thoroughly by hand. Shape the mixture into 8 equal size patties similar to hamburgers. Heat the oil in a non stick skillet large enough to hold all of the patties. Two pans may be necessary. Add the patties to the skillet. Cook them over medium high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired. Drain on paper towels and serve with the harissa sauce on the side. Additional Notes: Recipe From: the Chile-Heads Recipe Collection ----------- Brandy Crustar them. Set the mixture aside to cool slightly. In a small bowl, combine the eggs, buttermilk, and molasses. Add this to the partially cooled cereal mixture. In another small bowl, combine the flour, sugar, baking soda, and salt. Add the flour mixture to the cereal mixture, stirring just enough to moisten. Cover with plastic wrap and let stand for 1 hour. Preheat oven to 400. Grease 12 muffin cups and fill with batter. Bake 20-25 minutes. Additional Notes: ecipe From: inaka@tdl.com 2 tbs/30ml oil 2 garlic cloves, finely chopped 2 small red chillies, finely chopped 4 oz/120g peeled prawns 1 tbs/15ml fish sauce 1/4 tsp/1-2ml sugar 1 tbs/15ml light soy sauce 1 lb/450g/2.5 cups cooked rice 1/2 small onion, slivered 1/2 red or green sweet pepper, slivered 1/2 tsp/2.5ml ground white pepper 1 spring onion/scallion,green part only,slivered into 1in/1.5cm lengths coriander leaves, to garnish und in cans so it makes a useful emergency meal. Additional Notes: Recipe FrD om: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ hen, set this mixture aside. Place cream cheese and sugar in bowl of mixer and mix until smooth. Then add eggs plus one yolk and the 2 tablespoons of heavy cream. Mix until smooth and then add the sifted cornstarch. Mix again, then add the vanilla and lemon extracts, and m ell mixed and let sit at room temperature for at least 20 minutes to let the flavors mingle. You can store the mixture in the refrigerator for up to 3 hours, but after that, the tomatoes will become too soft. Toast the bread slices under a broiler until the edges are brown on both sides, but still white in the middle. Remove from the oven and when cool enough to handle, rub both sides of the bread with the whole garlic cloves until the cloves are too small to hold with your fingers Lay the bread slices on an oven proof serving plate and top with the tomato mixture. Sprinkle a little of the cheese on top and place it quickly under the hot broiler until the cheese melts. Serve immediately. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ rn into the ungrease AD9aka/inakasoft/ ------------------------------------------ fine by hand). Add sugar, salt, oil and lime juice and mix well. Toss whrimp in mixture until well-coated; cover bowl and let stand an hour at cool room temperature or longer in the refrigerator. Spoon shrimps out of marinade and saute lightly (without additional oil) until shrimps are barely cooked. Arrange on serving plate and chill. Add reserved marinade to the liquid from the cooked shrimp and voil, stirring, until the liquid evaporates, leaving a thick green puree. Add cream and boil again, stirring constantly, until thick enough to pour. Do not reduce too much; this sauce thickens considerably as it cools. Pour sauce into a serving bowl and refrigerate with the shrimp until both are well-chilled and ready to serve. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inaka l1/4 cup hot chicken broth 1 teaspoon dark corn syrup or molasses 2 tablespoons soy sauce 3 tablespoons vegetable oil 4 chicken breast halves, diced 1 small onion, chopped 1 small red pepper, chopped 1 teaspoon ground ginger crushed red pepper 2 teaspoons curry powder 3 cups cold cooked rice 1/2 cup chopped peanuts 1/4 cup minced scallions 1/4 cup minced parsley t. It is supposed to be very hot. I have also made this using left over roast beef and reducing the simmering time to 10 D minutes. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ emove the soup from the heat and whisk in the sour cream and then the vinegar. Gently reheat the soup for about 10 minutes. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created ----------- (Oaxacan Peanuts) Ingredients: Salted peanuts roasted with garlic, chilies, and spices 20 small dried red, serrano or other chilies, 1 inch long 4 cloves garlic, minced and pressed 2 tablespoons olive oil 2 pounds salted peanuts 1 teaspoon coarse salt; use a salt mill or kosher salt 1 teaspoons chili powder Method: In a pan over medium heat, cook chilies, garlic, and oil for 1 minute, stirring so chilies won t scorch. Mix in peanuts and stir over medium heat; or sp read on baking sheet and bake at 350 F (175 C) oven for 5 minutes or until slightly brown. Sprinkle coarse salt and chili powder. Mix well, cool, and store in an airtight container for at least 1 day before serving. Keeps well up to 2 weeks. Makes 7 cups Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ----------------------------------------C Recipe: Cashew Noodles Ingredients: 1 8-ounce package medium egg noodles 1 1/2 cups small-curd cottage cheese 1 8-ounce carton sour cream 1 cup chopped fresh mushrooms 1 cup cashew halves 1/2 cup chopped scallions 2 tablespoons dry sherry 1 tablespoon soy sauce 2 cloves garlic, minced 1/8 teaspoon ground red pepper 1/2 cup grated Parmesan cheese Method: Preheat oven to 350. Cook noodles according to package directions. Drain well. Combine cottage cheese and next 8 ingredients in a med ium bowl; stir well. Add cottage cheese mixture to noodle mixture; toss gently. Pour into buttered 2-quart casserole. Sprinkle with Parmesan cheese. Bake, uncovered, for 25 minutes of until thoroughly heated. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ find for this soup. Carrot Recipe: Cheese Crackers Ingredients: 1 cup flour 2 teaspoons dry mustard powder 1/4 teaspoon cayenne 1/2 teaspoon each of paprika chili powder and salt 1/4 cup unsalted butter 2 cups aged cheddar grated 1/4 cup cold water Method: Preheat oven to 350. Combine mustard powder and seasonings with theflour and mix well. Cut butter into the flour mixture. Add grated cheese to the flour and mix well. Add the water and knead for a short time until the dough forms a ballTake one quarter o f the dough at atime and roll out very thin (about 1/8 inch).Cut into crackers prick the tops with a fork and bake on a greased cookie sheet for about 10minutes or until lightly browned. Put into a container and allow to sit overnight uncovered Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ -----------------------------------------C Recipe: Chicken Dices With Fried Walnuts Ingredients: 4 dried mushrooms 4 oz shelled walnuts 1/3 cup oil 3 lb chicken 1 tsp cornstarch 1 tblsp sherry 2 tblsp soy sauce 1 tsp salt 1 tsp brown sugar Method: Soak the mushrooms in hot water for 10 minutes. Chop the walnuts and fry in 2 tablespoons of the oil for 2 minutes. Drain on absorbent kitchen paper to remove all traces of oil. Cut the chicken meat into small pieces, fry in remaining oil for 3 minutes over fierce heat, stirring all the time. Mix the cornstarch to a smooth paste with the sherry, soy sauce, salt and sugar. Add to the chicken and mix well. Drain the mushrooms and chop roughly, add to the pan and cook for 2 minutes. Add the walnuts. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ n't bubble up. eith Recipe: Chicken in Riesling Ingredients: 3 lb chicken 2 1/2 oz butter pepper 1 shallot 1 1/2 oz cognac 5 oz fresh mushrooms 1 cup Riesling wine 3 tbs cream Method: 1. Cut the dressed chicken into 8 pieces. Heat the butter in a pan, sprinkle with salt and pepper, put in the chicken, sear on medium heat for 5 minutes -- the skin side first, until the pieces brown. 2. Add the finely-chopped shallot, brown for a second and flamb with cognac. 3. Add the pieces of sliced mushrooms, pour with the Riesling, let cook for about 40 minutes. 4. Take the pieces out, keep warm in the oven, cook the sauce, blend with the cream and season with salt and pepper. Pour the sauce over the chicken pieces. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ on tortillas. Top with Recipe: Chocolate Orange Sauce Ingredients: 1 cup granulated sugar 1 can (5-1/2 oz) evaporated milk (not sweetened) 1 tblsp light corn syrup 2 squares (1 oz) unsweetened or semi-sweet chocolate (for sweeter sauce) 3 tblsp butter flavor crisco 1 tsp orange peel, finely grated 2 tsp orange-flavored liqueur or 1/2 tsp orange extract 1/4 tsp salt Method: Combine sugar, evaporated milk and corn syrup in a 1-1/2- or 2-quart saucepan. Heat to a full boil over medium-high heat, stirring c onstantly. Boil for 1 minute, stirring constantly. Reduce heat to low; add chocolate and stir until smooth. Remove from heat. Blend in butter-flavored crisco, orange peel, liqueur and salt. Serve warm over ice cream or cake. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ efore dust sugar) 1 ts Fresh ginger root, grated 4 Garlic cloves, minced 1/4 c Chicken broth 1/4 c Heavy cream Cayenne pepper Grated lime zest Fresh cilantro sprigs Method: To make the marinade, combine the first 7 ingredients in a shallow dish.Thread the chicken strips onto bamboo skewers in a serpentine fashion.Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable. Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and pure briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.Prepare moderate-hot charcoal coals or preheat a broiler AC=/~inaka/inakasoft/ ------------------------------------------ ey (or chicken or beef) marinade: 1 tabs soy 1 tabs sherry 1 teasp cornstarch chopped water chestnuts grated small carrot 3,4 shitake soaked and chopped Seasonings: 1 teasp. sesame oil 1/2 teasp sugar pinch white pepper 1 tabs soy chopped green onion Garlic, ginger minced in oil Sauce: 2/3 cup vegetable cocktail juice 1/4 cup chicken broth 1 tabs dry sherry pinch pepper cornstarch Method: Put cabbage in boilig wa ter leaf by leaf. Marinated meat for 1/2 hour. Add veggies and seasonings, mix well. Stuff cabbage leaves and roll. Heat up frying pan and put in oil with ginger and garlic. Put in cabbage rolls and fry. Pour sauce. Cover and braise for 20 to 25 minutes. Take out rolls and thicken sauce with cornstarch. Additional Notes: Recipe From: Yan can cook ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/i _1/2 pound (2 stickd) sweet butter, softened 2 c. sugar 3 eggs 3 c. flour, SIFTED (i used bread flour) 1/2 tsp baking soda 1/2 tsp salt 1 c. buttermilk 2 tightly packed T grated lemon zest 2 T FRESH lemon juice Lemon Icing: 1 pound confectioners' sugar 8 T (1 stick) sweet butter, softened 3 tightly packed T grated lemon zest 1/2 c. FRESH lemon juice top and serve immediatly. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was crB eated using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ in on paper towels. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Ina inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ We cut large chunks (3-4 oz each) of shin beef for this recipe. This makes a great deal of sense, as well exercised tough muscles like shin (lower leg) develop a great deal of flavor. The toughness of the meat is rendered tender by moist heat cooking. The connective tissue i n the meat, collagen, is what holds the muscle fibers together. The more exercised the muscle, the more collagen is developed to hold the fibers. When we cook such meat in water, slowly at simmering temperatures, (180F) the water combines with the collagen to form water soluble gelatin. This makes the meat tender -- sometimes too tender if we cook too long. The fibers separate...the meat becomes "stringy". There is a dish called Ropa de Viejo, "Old Mans Clothes", where the meat is cooked t Recipe: Chocolate Peppermint Sauce Ingredients: 1/4 cup butter (1/2 stick) 2 squares (1 oz) unsweetened chocolate 1-1/3 cups granulated sugar 1/8 tsp salt 2/3 cup light cream or half-and-half 1/2 tsp vanilla 1/2 cup whipping cream, whipped 1/2 cup peppermint candy, coarsely chopped Method: Melt butter and chocolate in a heavy saucepan over low heat, stirring occasionally. Remove from heat; stir in sugar and salt gradually, mixing until well combined. (Mixture will be thick and dr y). Gradually stir in cream and vanilla. Return to heat. Cook over low heat until sugar is dissolved, about 5 minutes. Cool. Stir in whipped cream and candy. Refrigerate; serve cold over ice cream. (Makes about 3 cups) Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Recipe: Cream of Tomato Soup Ingredients: 4 tablespoons (1/2 stick) unsalted butter 2 onions, thinly slices 1 carrot, peeled and chopped 6 cloves garlic, chopped 2 35-ounce cans plum tomatoes, undrained 1 teaspoon dried basil (or 8 fresh leaves) pinch of sugar salt and pepper 4 cups chicken broth 1/2 teaspoon ground allspice 2 cups whipping cream Method: Melt butter in soup pot. Add onions, carrot, and garlic. Cook over medium heat until the vegetables have wilted, about 10 minutes. Add the tomatoes and their juice, basil, sugar, salt and pepper. Cook for 5 minutes. Add stock and allspice and slowly bring to a boil. Reduce heat, cover, and simmer for 50 minutes. Puree the soup; return it to the pot, and add whipping cream. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ --------------------------------------C 1 pound uncooked shrimp, peeled, deveined 1 tablespoon oriental sesame oil or vegetable oil 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 1/4 teaspoon dried crushed red pepper 3 tablespoons soy sauce 2 teaspoons cornstarch 1/2 cup canned low-salt chicken broth 1/4 cup rice vinegar 2 tablespoons sugar 6 green onions, cut into 1/2-inch pieces 1 cup snow peas Cooked rice You can add some diced red bell pepper to give this full-flavored dish a splash of color. ---------B ----------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ arge one requires another 10 minutes of baking, with the oven reduced to 350. After removing from the oven, sprinkle with the lemon juice and dust with confectioner's sugar. Serve at once while hot. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Recipe: Cincinnati Chili Ingredients: 1 qt beef broth 2 lb ground beef 1/4 cup onion flakes 4 tblsp chili powder 1 tsp ground cinnamon 1 tsp ground cumin 3/4 tsp instant minced onions 1/2 tsp salt 1/4 tsp ground allspice 1/4 tsp ground cloves 1/16 tsp ground red pepper (cayenne) 1 bay leaf 15 oz can tomato sauce 2 tblsp cider or white vinegar 1/2 oz unsweetened chocolate Method: Boil beef broth in a 4-qt. saucepan. Slowly add beef to broth until meat separate s into small pieces. Cover and simmer 30 minutes. Add remaining ingredients and mix well. Bring to boil. Reduce heat, simmer, covered, 1 hour, stirring occasionally. Refrigerate overnight. Skim off fat and reheat. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 6 lbs (3 kg) mushrooms broken into pieces (about 7 1/2 quarts) 1 cup (1/4 liter) salt 2 1/2 cups (625 ml) vinegar 20 salt anchovies 1 teaspoon (5 ml) ground mace 1 teaspoon (5 ml) ground cloves 1 tablespoon (15 ml) pepper 1 slice fresh ginger 1 1/2 cups (375 ml) shallots sliced er is set but sticks slightly in the ring, push it out gently with the back of a wooden spoon. Wipe, grease and heat the rings for each batch of crumpets. If serving immediately, wrap the crumpets in a cloth and keep warm between batches. Butter generously and serve at once. If reheating, toast the crumpets under the grill, cooking the smooth surface first and then the top so that the butter will melt into the holes. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ The two-stage deep Recipe: Fluffy Biscuits Ingredients: 2 cups flour 1/2 tsp. salt 1 tsp. sugar 1/4 tsp. baking soda 1 Tbsp. baking powder 5 Tbsp. shortening(I use 1/2 vegetable shortening(solid) & 1/2 butter) 1 cup buttermilk Method: Preheat oven to 450 degrees(F). Sift dry ingredients. Then cut in butter with pastry blender or use your hands. Make a well in the middle, pour in buttermilk, and using a fork lightly mix until flour is moistened thoroughly. On floured surface, knead 3 times. Pat doug h out until 1/2 inch thick or thicker if you like. Cut into rounds with an inverted drinking glass or a biscuit cutter. Set biscuits into a greased pan so that their edges touch. Bake 12-15 minutes at 450 degrees Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ g time in hot weather. D boil, then add 1 cup sour cream or plain yogurt (my fav). Heat until quite warm (110-120 degrees) In a bowl mix together: 1 cup flour, 1 pkg active dry yeast, 2 tbls sugar and 1 tsp salt. Mix thoroughly - then pour liquid over and beat vigorously by hand or electric mixer. Add 1 egg and beat again vigorously. While beating add up to 2 cups flour or until you get a dough stiff enough to handle. (dough should be soft, but no longer sticky--smooth as a babys' behind). Flour picks up moist ure from the air, so the day you make bread, the amount of flour could vary quite a bit. Just add sprinkles" of flour toward the end and knead until the dough is no longer sticky and feels silky smooth. Oil top of dough, cover bowl with plastic wrap and proof till nearly double (about 50 minutes to an hour).Place dough on a floured board and pat out to about 1/2 thick and cut and shape as you wish. Let rise 15-30 minutes. Bake at 375 degrees about 20 minutes. Butter the tops when they c rom the oven. 5. Place the pudding in a bowl and refrigerate overnight. 6. Make the sauce by taking the pitted cherries and placing them in a saucepan. Add the water, sugar, lemon juice, bayleaf and let mixture simmer for 5 minutes. Add the cornstarch, stir, and remove from heat. 7. Cool the cherry sauce and refrigerate. Procedure (Day 2): 1. One hour before serving, remove the pudding from refrigerator. 2. Melt the gelatin in a little water. 3. Chop the almonds. 4. Add the unsolidified ge latin to the pudding, then the almonds, then a little by little add the heavy cream. Stir lightly with a wire whisk. 5. Refrigerate 1/2 - 1 hour. 6. When serving, add the Grand Marnier to the Cherry Sauce. Serve the sauce cold or hot, depending on your preference. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------ JBrine: 3 quarts boiling water 2 cups white vinegar 1/2 cup coarse salt 1 teaspoon alum Makes about 5 quarts, using about a pound of dills per quart. (Oh, and we always used pickles straight out of our garden). Wash dills in hot water. Soak overnight in cold water (use ice or place in refrigerator). e the cherry tomatoes in between the fillets. Put the baking dish 2 inches away from the broiler and broil for 4 minutes checking to make sure the fish doesn n't burn. Remove the baking dish, turn around 180 degrees and broil for another couple of minutes. DO NOT flip the fillets over. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ted using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ --------------------------------- y3 cups cooked garbanzo beans, with reserved liquid (2 cans) 1 tablespoon unsalted butter 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon turmeric 1/4 teaspoon cayenne pepper, or to taste 3/8 teaspoon ground cloves 3/8 teaspoon cinnamon 3 cloves garlic, minced 1/2 teaspoon ground ginger salt to taste 1 tablespoon lemon juice 1 firm tomato, cut in 1/2-inch dice on, sugar, salt and pepper, pine nuts, white wine and currants. Mix and let simmer, covered for about 10 minut es, cool mixture. Taste mixture for salt and pepper. Rinse the vine leaves until no brine remains. Pat them dry and cut off tough stems. Line the bottom of a dutch oven with broken vine leaves. Place on an old plate upside down in the bottom. To prepare dolmathes, place vine leaves shiny side down on a flat surface. Place about one tablespoon of mixture above the division at its base, fold each side of the leaf diagonally into the center...until they overlap the stuffing. Start rolling t ------------------------------- z. plain flour (225 g) 1 tsp. cream of tartar 1/2 tsp.baking soda 1/2 tsp. salt 1 oz. caster sugar (granulated sugar) 1 large egg 8 fl. oz.milk 1 Tbsp.oil Method: Sift the dry ingredients together into a mixing bowl and make a well in the center. Add the egg and half the milk and mix to a smooth batter. Gradually beat in the remaining milk with the oil. Heat a heavy frying pan or griddle and grease lightly. Drop tablespoons of the batter onto the ho t surface and cook until the top is blistered. Turn with a spatula and cook until the underside is golden brown. Serve with butter. Tip: Keep the scones warm for serving by wrapping in a clean folded tea towel--this way they will keep moist and warm until they are all cooked. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ -------------------- --------------- Ingredients: 1 lb duck meat 2 tblsp oil 1 tsp salt 2 tblsp soy sauce 2 sticks celery 2 oz fresh mushrooms 4 oz frozen peas 1 cups stock 2 tsp cornstarch 3 oz split, toasted almonds Method: Cut the duck meat into paper thin slices. Heat the oil, add the salt and duck and fry for about 5 minutes or until the meat is tender. Add the soy sauce and mix well. Wash and chop the celery; wash and thinly slice the mushrooms; add both to the pan with the peas, mix wel l and cook for 1 minute. Add the stock, bring to the boil and simmer for 5 minutes. Mix the cornstarch to a smooth paste with a little cold water, stir into the pan, bring to the boil, stirring all the time until slightly thickened. Add the almonds and serve. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------ Recipe: Felafel Ingredients: 2 cups cooked chickpeas 1 beaten egg 3 cloves garlic, crushed 1/4 cup finely minced celery 1/4 cup finely minced scallions 1/2 teaspoon ground cumin 1/4 teaspoon turmeric 1 1/2 tablespoons flour 1/8 teaspoon cayenne pepper dash of pepper 3/4 teaspoon salt FELAFEL SAUCE: 1 cup yogurt 2 tablespoons tahini 1 tablespoon lemon juice 3 cloves garlic, crushed 1/4 teaspoon cumin Method: Put all ingredients in food processor. Chill well. With floured hands, make t he batter into one dozen patties. Dust each lightly with flour. Heat a 2-inch pool of oil in a heavy skillet to 365 degrees. Deep fry felafel until golden brown and serve in pitas with sauce, lettuce, and tomatoes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ f pico de gallo, a bask igerated Buttermilk Biscuits Glaze: 1 teaspoon sugar 1 teaspoon water 1 egg white Method: Heat the oven to 375 degrees. Line a broiler pan with foil. In blender container or food processor, combine all roast pork ingredients except pork. Blend until smooth. Generously brush both sides of the the pork steaks, reserving the remaining sauce. Place the pork steaks on the foil-line pan; bake 30 minutes. Brush both sides of pork with remaining sauce and bake 10 to 20 minutes mor e until tender. Let cool. Finely chop the meat. In a small bowl, combine cornstarch and sherry. Blend well. Heat the oil in a wok and stir-fry onion and water chestnuts until the onion begins to brown. Add soy and hoisin; stir to coat. Add the chicken broth and stir in the cornstarch mixture. Cook and stir until thickened. Remove from heat; stir in pork. Separate the dough into 8 biscuits. Press or roll each into a 5-inch circle on a lightly floured surfance. Place about 1/3 cup Recipe: English Crumpets Ingredients: 4 oz All-purpose flour 4 oz Bread flour 2 t Salt 1/4 oz Fresh yeast 1 t Sugar 1/2 pt Warm milk and water 1 T Vegetable oil 1/2 t Bicarbonate of soda 1/4 pt Warm water Method: Sift the flours and salty into a warm bowl. Cream the yeast with the sugar. Add the warmed milk and water, then the oil. Stir into the flour to make a batter, and beat vigorously until smooth and elastic. Cover the bowl, put in a warm place and leave it until the m ixture rises and the surface is full of bubbles (about 1 1/2 hours). Break it down by beating with a wooden spoon. Cover and leave in a warm place to prove for another 30 minutes. -- To cook the crumpets, heat and grease the bakestone lightly. Grease 5 or 6 crumpet rings (3-3 1/2 inches) (or scone cutters) and put them on the bakestone to heat. Cook as many crumpets as possible at a time, as the batter will not stay bubbly for long. -- Put 1/2 inch deep of batter into each ring. Marinade 1 Tablespoon Light brown sugar 1 Tablespoon Curry powder 2 Tablespoons Crunchy peanut butter 1/2 Cup Soy sauce 1/2 Cup Freshly squeezed lime juice 2 Garlic cloves -- minced Crushed dried chile peppers 6 Chicken breast halves boned, skinned -- and cut into 1/2" wide strips Peanut Sauce 2/3 c Crunchy peanut butter 1 1/2 c Coconut milk, unsweetened 1/4 c Freshly squeezed lemon juice 2 tb Soy sauce 2 tb Molasses (or brown sugar) 1 ts Fresh ginger root, grated 4 Garlic cloBkves, minced 1/4 c Chicken broth 1/4 c Heavy cream Cayenne pepper Grated lime zest Fresh cilantro sprigs Add mushrooms and onions. Continue cooking until mushrooms are tender, about 2 minutes. Stir in chicken broth and basil. Bring to a boil; cover, and simmer 15 minutes. Gently stir in chicken and continue simmering until chicken is heated through and rice is tender, about 5 minutes. Stir in cheese and serve. Additional Notes: Recipe From: inaka@tdl.com -------------------- Recipe: Fontina And Roast Peppers Ingredients: 4 medium size red sweet peppers, roasted 1/4 cup red wine vinegar (or fresh squeezed lemon juice) 2 or 3 teaspoons minced garlic 2 t. dried oregano leaves 1/2 cup virgin olive oil 1/2 pound Fontina cheese, sliced 1/8 thick 1 T. small capers drained Method: In a small bowl, combine the vinegar or lemon juice, oregano, garlic, and salt to taste. Whisk in the olive oil until well blended. Pour over peppers and marinate for at least 6 hours or up to two days. Cut cheese into 1/2 inch wide strips that are as long as the pepper strips. Arrange alternating strips of cheese on peppers on a plate. Drizzle with marinate and sprinkle with a few capers. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ inutes. Serve hot. Fried Green Tomatoes In GravyB VegetablesC 3DBGreen tomatoes bacon fat bread crumbs flour salt & pepper Pat eggplant very dry with paper towels and in a bowl dredge in flour, shaking off excess. In a 4- to 5-quart heavy saucepan heat 1 inch oil to 375 F. on a deep-fat thermometer and fry eggplant in 3 or 4 batches, stirring gently, until golden brown. Transfer eggplant with slotted spoon to paper towels to drain. Serve eggplant hot with sugar for dipping. A few years back, 1 renewed my romance with Galatoire's restaurant. The reacquaintance was arranged by my friend Kerry Moody, who is one of New Orleans's black Creoles. A frequent visitor to the restaurant, he led me through the menu and introduced me to such off-the-menu delights as fried eggplant lightly dusted with confectioners' sugar. I thoroughly enjoyed it. I've returned to Galatoire's many times since. Now when I arrive at the restaurant, I feel like a regular when my waiter, Imre, remembers me aft 2 1/2 C. All Purpose Flour 1 1/4 C. Packed Brown Sugar 1 15oz Jar of Applesauce 1 C. Salad Oil 2 Eggs 2 t. Double Acting Baking Powder 2 t. Cinnamon 1 t. Baking Soda 1/2 t. Salt 1/2 t. Ground Cloves 1 C. Walnuts, Chopped 1 C. Dark Seedless Raisins 1 8-Inch Doily Confectioner s Sugar used. (Best results with a cooking apple, though.) Boil the peeled potatoes in well-salted water. Drain and cover with a cloth to "dry in their steam". Sieve or rice into a warmed mixing bowl, and be at in the fat. Work in sufficient flour to make the dough manageable, adding salt to taste. Divide the dough in half and roll or pat into 2 rounds of equal size just over 1/2 inch thick. Place one round on the warmed bakestone and spread with the chopped apple. Cover with the other round of dough and pinch the edges together. -- Bake on the bakestone over a moderate heat until brown underneath. Turn using the broadest spatula you have, or two spatulas and a friend. Cook the other si 1/2 pound boneless chicken breast, cooked, skinned, and shredded 1 small can green chilies, chopped 8 ounces Monterey jack cheese, shredded 1 can refried beans 1/2 teaspoon soy sauce 1/2 teaspoon salt 2 10 ounce cans enchilada sauce 1/2 cup water 8 10" flour tortillas Pour remaining sauce over enchiladas. Sprinkle with reserved 1/2 cup cheese. Cover with foil. (Can be made 1 day ahead. Chill.) Preheat oven to 350 F. Bake enchiladas, covered, until sauce bubbles and cheese melts, abo ut 35 minutes. Serve hot with sour cream. Additional Notes: Recipe From: Bon appetit ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ om: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ --------------------------------------- T2 slices bacon, cut into 1/2-inch pieces 1/2 cup chopped onion 1 8-ounce can whole tomatoes, drained and chopped 2 tablespoons molasses 1 tablespoon Worcestershire sauce a pinch dried hot red pepper flakes a 16-ounce can pink or black beans, rinsed and drained 1 tablespoon vegetables oil 1 teaspoon Dijon mustard 1/4 cup dry bread crumbs each one with slice of ham and sliceof cheese.Stir the tomato pur e into the fat used for frying the meat. Mix with the rest of the flour add a te aspoon seasoning and 100 ml/2 and hlaf fl ozwater. Bring to boil for 3 minutes. Spread this sauce in a bottom of a fireproof dish and arrange the cutlets on top. Brown under a hot grill for5-8 minutes until these cheese melts. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ s created using Com y2 tablespoons unsalted butter 2 tablespoons olive oil 4 skinless boneless chicken breast halves, (cut crosswise into 1/2 inch strips) 1 tablespoon flour 2 shallots, minced (about 1/4 cup) 2/3 cup whipping cream 1/2 cup dry white wine 1/3 cup chopped drained oil-packed sun-dried tomatoes 3 tablespoons chopped fresh basil or 2 teaspoons dried 8 ounces egg noodles, cooked Add coconut milk. Let simmer Serve topped with basil. Additional Notes: Recipe From: inaka@tdl.com ------B ------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ------------ ---------- within the fillet. Fold the edges neatly and roll the fillet up tightly. Secure with fine string. Beat egg lightly and coat the chicken before coating evenly with bread crumbs, pressing them in thoroughly. Leave in refrigerator or freezer util coating has set ------------------------------------------ rts the filling :beat eggs; mix all other ingredients; heat in pot until cheese starts melting; allow to cool to room temperature; then mix in eggs the assembly : ------------- roll out the 3 dough balls- so that each one is a bit bigger than your baking pan (i use 8x12 in.)- the amount of dough, for that size will give you the right thickness place the first layer on the greased pan, with ends hanging over the pan rim - add half the fillin g follow on with the second dough layer -add the rest of the filling finish off with the last dough layer; fold the dough layers together pluck a few holes, making sure you go through the second layer of dough bake for 3/4 hour at around 400F enjoy, with a simple tomato and cucumber salad Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ -------- Recipe: Gold Rush Sourdough Biscuits Ingredients: 1 1/2 cups flour 1 1/2 cups sourdough starter 1/4 cup shortening 1 tablespoon baking powder 2 tablespoons sugar 1 teaspoon salt 1 1/2 teaspoons baking soda (more if starter is very sour) The name for these biscuits is derived from the generations-old sourdough starter which is still available. Method: Place flour in a bowl. Make a well in the center and add starter. Add melted shortening and remaining dry ingredients. Turn out onto a lightly floured board and knead until the consistency of bread dough. Roll out to 1/2 inch thick, cut and put on a greased pan. Coat all sides with grease. Let rise over boiling water for 1/2 hour. Bake at 425 F for 15-20 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 2 ounces bean-thread noodles 6 dried shiitake mushrooms 3/4 pound lean ground pork 3 garlic cloves, minced 3 large shallots, minced 1 tab minced peeled fresh gingerroot vegetable oil for deep-frying 1 large carrot, shredded 1/3 cup chopped fresh coriander 1/3 cup chopped fresh mint leaves 1 cup chopped mung bean sprouts* 2 tabs soy sauce 1 1/2 teasp salt 1 teasp sugar 20 spring-roll wrappers* an egg wash made by beating 1 large egg with 1 teaspoon water For the dipping sauce 1/4 cup soy 4sauce 1/4 cup fresh lime juice 2 tabs water 2 garlic cloves, minced and mashed to a paste with 1/2 t. salt 2 tabs sugar a 2-inch fresh red or green chili, seeded and minced (wear rubber gloves), or 1/4 teasp dried hot red pepper flakes, or to taste scallion brushes (procedure follows) for garnish if desired wn sugar and the first measure of mustard.Mix well. Refrigerate. Toss the mushrooms with the peanut oil.Bake until crispy (about 15 minutes).Set aside in an airtight container.Pr Ginger Fruit CocktailB AppetizersC 1 Fully Ripe Banana Lemon Juice 1 lb. Can (2 Cups) fruit cocktail, chilled & drained 1 C. Fresh Strawberries, halved & chilled which is the consensus choice among my co-workers for the best General Tso's Chicken in Central Ohio: Method: Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens. Additional teaspoons five-spice powderU teaspoons freshly grated lemon teaspoons freshly ground black pepper oons soy sauce 1 1/2 tablespoons Asian sesame oil 1 1/2 teaspoons five-spice powder* 1/2 teaspoon dried thyme, crumbled 3 garlic cloves, minced 1 pound pork tenderloin, trimmed of excess fat all-purpose flour for dredging pork 2 tablespoons unsalted butter 1 tablespoon vegetable oil 2 large shallots, chopped fine 1/4 pound shiitake mushrooms, stems discarded and c aps sliced thin 1/4 cup brandy 1/4 cup water 1/3 cup apricot preserves 1/3 cup heavy cream Method: Preheat oven to 200 Make marinade: In a large bowl stir together marinade ingredients and let stand 15 minutes. Add pork to marinade, tossing to coat completely. Marinate pork, covered and chilled, at least 2 hours, or overnight, turning pork at least once. Remove pork from marinade and cut into 1-inch-thick slices. In a bowl dredge pork in flour, shaking off excess. In a large heavy AC0soft/ ------------------------------------------ d Nuts Ingredients: 2 tbs/30ml oil 1 garlic clove, finely chopped 5-6 dried long chillies, with or without seeds, chopped 4oz/120g chicken breast, finely sliced 1 tbs/15ml fish saurce 1 heaped tbs/20g roasted peanuts 6-8 small thin French/snap beans, cuts in 1in/2.5cm pieces 3 tbs/45ml stock/broth1 tbs/15ml light soy saurce 1 tbs/15ml dark soy saurce 1/4 tsp/1-2ml sugar Method: In a work or frying pan heat the oil until a light ha ze appears. Fry the garlic until golden brown. Add the chillies and stir.Add the chicken meat, stir and cook until the meat is slightly opaque. Stirring after each addition, and the remaining ingredient s, one by one. Cook for a minute or two, making sure the meat is cooked through, and serve. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ AC.ft/ ------------------------------------------ rusty Italian bread, halved crosswise 1 large garlic clove, crushed and minced 4 tablespoons extra-virgin olive oil 6 large, firm ripe tomatoes, peeled, seeded, and chopped salt and pepper 1/4 minced fresh basil leaves 1 tablespoon balsamic vinegar Method: Preheat broiler. Arrange slices of bread on baking sheet and broil 5 inches from heat until lightly browned. Turn and brown other side. In small bowl, combine garlic and 3 tablespoo ns of olive oil. Brush mixture on one side of bread slices. In skillet, heat remaining 1 tablespoon of oil ober medium heat, add tomatoes, salt, and pepper; toss for 1 to 2 minutes, or until tomatoes are just heated through. Stir in basil and vinegar. Top toasted slices with tomato mixture. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ----- Recipe: Swedish Pickled Shrimp Ingredients: 2 1/2 lbs. fresh shrimp in shells 1/2 C. Celery tops 1/4 Mixed pickling spices 1 T. Salt 2 C. Sliced Onions 8 Bay Leaves Pickling Marinade Method: Cover shrimp with boiling water; add celery tops, spices and salt. Cover and simmer for 5 minutes. Drain, then peel and devein under cold water. Alternate cleaned shrimp, onions, and bay leaves in shallow baking dish. Marinate as below: Pickling Marinade: Combine 1 1/2 C. salad oil, 3/4 C. white vinegar, 3 T. capers and juice, 2 1/2 t. celery seed, 1 1/2 t. salt, and a few drops of Tabasco sauce. Mix well. Pour over shrimp. Cover; chill for at least 24 hours, spooning marinade over shrimp occasionally. These pickled shrimp will keep at least a week in refrigerator. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ Recipe: Grilled Quesadillas Ingredients: 4 (8 inch) flour tortilla 2 oz. (1/2 cup) shredded sharp cheddar 2 slices bacon, crisply cooked drained and crumbled 3 T thinly sliced green onions 1 T margerine or butter melted Method: Heat grill. On half of each tortilla, sprinkle 1/3 of cheese, bacon and green onions. Fold other half over filling; press firmly with back of spatula. When ready to barbeque, brush one side of each folded tortilla with margerine' place filled tor tillas margerine side down over medium heat (on charcoal 4-6 inches from coals) Cook 2 to 3 minutes or until crisp and brown. Brush top with margerine and turn. Cook 2-3 minutes or until crisp and brown. Serve with Salsa. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ utes. Transfer Recipe: Tomato & Capers Spread Ingredients: 1 c boiling water 10 dried tomatoes 1 t drained capers juice of one fresh lemon or lime 1 t olive oil (or more if you prefer) 1/2 t salt (or more to taste )pepper to taste loaf of french baguette bread sliced 3/4-1thick and toasted under broiler, or in toaster oven Method: Soak dried tomatoes for 30 minutes (or until soft) in boiling water. Drain and reserve soaking water. Combine rest of ingredients in a food processor or osterizer. Add t he soaking water as you process really well until the mixture is the right consistency to drizzle and the sun-dried tomatoes are really broken up well. Arrange rounds of toasted baguettes on a platter and drizzle the tomato mixture over the tops. Serve as hors'd'ouvres or side dish. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ AC-t/ ------------------------------------------ lbs salmon fillets 2 tbls olive oil 2 med.red onions salt & pepper 1/4 cup olive oil, light Method: Prepare the charcoal fire. Cut the salmon fillets into pieces of equal thickness. Slice the red onions about 3/8" thick crosswise. Mix the light olive oil with the olive oil. Salt and pepper the onion slices. Brush with the oil mixture. Put the onions on the grill in a place where the heat is low. Grill the onions for 5 minutes. Turn and grill for 5 minutes. Salt and pepper the salmon fillets. Brush with the oil mixture. Put them on the grill over medium-hot fire. Grill for 3 minutes, turn and grill for 3 more minutes, until they are firm and springy when pressed with a finger. Serve Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------ ------------------------- 1 hour. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ ice, salt, pepper and sugar; blend well. Fold into whipped cream cheese. Pour into buttered 7- or 8-inch springform pan. Place filled pan in larger baking pan; surround smaller pan pan with 1 inch of hot water. Bake 25 to 30 minutes or until knife inserted off-center comes out clean. Rem ove pan from water, cool to room temp- erature, about 1 hour, then chill at least 2 hours. Meanwhile, make sauce. In medium bowl, combine yogurt, sour cream, lemon juice, salt, white pepper, chives and green onion. Chill 2 hours. To serve, cut cheesecake into 6 wedges. Divide sauce among 6 plates, place wedge on each; garnish with peppers, peppercorn, and fresh herbs. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: our and up to 4 hours. Discard plastic wrap and with large sharp knife cut cake into 3/4-inch-wide slices (not wedges). Turn each slice onto its side and secure ends and middle with wooden picks. In a small bowl stir together vinegar and remaining 1/4 cup mayonnaise and brush some of mixture on a cut side of each slice. Grill slices, mayonnaise sides down, until golden brown, 3 to 4 minutes. Brush tops with remaining mayonnaise mixture, turn slices, and grill until golden brown, 3 to 4 min utes more. Alternatively, broil slices on rack of broiler pan about 4 inches from heat, mayonnaise sides up, until golden brown, 3 to 4 minutes. Turn slices and brush tops with remaining mayonnaise. Broil until golden brown, 3 to 4 minutes more. Discard wooden picks. Makes about 8 slices. Additional Notes (if any): Recipe From: Gourmet June 1994 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakas ------------------------- ents: 1 cup semi-sweet chocolate morsels (6 ozs) 4 squares (1 oz) semi-sweet chocolate 2 tblsp butter or margarine 1 can (14 oz) eagle brand sweetened condensed milk 2 tblsp water 1 tsp vanilla Method: In a heavy saucepan, over medium heat, melt chips and margarine with sweetened condensed milk and water. Cook and stir constantly until thickened, about 5 minutes. Add vanilla. Serve warm over ice cream or as a fruit dipping sauce. Refrigerate leftover Reheating Sauce: In a small heavy saucepan, combine desired amount of sauce with a small amount of water. Over LOW heat, stir constantly combine all ingredients. Cook on (HIGH) 3 to 3- 1/2 minutes, stirring after each minute. Proceed as above. (Makes about 2 cups) Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ -------------------------- your own sensational stuffed bread. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ water if necessary (avoid the fumes!). Cut the beef into fine slices about 1/8 inch thick, 1 inch long and 1/2 inch wide. Heat a non-stick frying pan and add the paste. Fry for 3 minutes and then add the beef. Fry until the meat is browned all over. Add half the lemon juice, the soy sauce, sugar and water. Stir, reduce the heat and simmer for 20-30 minutes until the beef is tender. Taste and add extra lemon juice if required. Add more water if necessary during cooking. The sauce should be quite thick when the meat is cooked. Serve with rice or noodles and quick fried cabbage with eggs (below). Notes: Vary the number of chiles depending on what sort of chile you are using and how too infrequent a stirring, otherwise pick out and discard burned nuts. Place the seasonings into the bag and shake to mix. Transfer the browned nuts from the hot skillet to the bag, crimp the top, and shake. This distributes the seasonings onto the buttery nuts, and allows the excess butter to be absorbed by the bag. When cooled a bit, pour nuts back into their containers. Have recipe ready at party, for those who ask. You will probably want to step up the pepper quantities, as these are spiced pretty much to appeal even to "the old aunties" and those with mainstream tastes. My wife (not a chile-head) makes me keep the small can home when I make these, so she can sprinkle the nuts on her Chinese food. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Lathero Keik (oil cake)B CakesC 7b in a mixing bowl and add all of the ingredients except the vegetable oil and harissa sauce. Blend the mixture thoroughly by hand. Shape the mixture into 8 equal size patties similar to hamburgers. Heat the oil in a non stick skillet large enough to hold all of the patties. Two pans may be necessary. Add the patties to the skillet. Cook them over medium high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired. Drain onC paper towels and serve with the harissa sauce on the side. Additional Notes: Recipe From: the Chile-Heads Recipe Collection the whole mixture is smooth. Now add the spiced pumpkin puree to the cream cheese mixture, and mix all together thoroughly. (The smooth texture depends on thorough mixing). Pour the cheesecake mixture into pan with the crust, and bake at 350 for almost 45 minutes or until the sides have risen. The center will still be somewhat soft. Remove from ove Recipe: Kung Pao Pork Ingredients: 3/4 pound lean pork, cut into 1/2 inch cubes 3 tablespoons soy sauce 2 tablespoons lemon juice 2 tablespoons sugar 2 teaspoons cornstarch 1/4 teaspoon crushed red pepper 2 cloves minced garlic 2 tablespoons oil 1 small red bell pepper, chuncked 1 small onion, chuncked 3/4 cup unsalted roasted peanuts Method: Combine pork and 2 tablespoons soy sauce; refrigerate 30 minutes. Combine remaining tablespoon soy sauce,, lemon juice, sugar, cornstarch, crush ed pepper, and 1/4 cup water. In wok or large skillet stir-fry pork and garlic in hot oil 3 minutes, or until tender. Add bell pepper and onion; stir-fry 3 minutes. Add cornstarch mixture; cook and stir until slightly thickened. Add peanuts. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Recipe: Leg Of Lamb Ingredients: Leg of lamb lot of garlic some ginger and rosemary a little soy sauce Method: Well Julia Child's method of butterflying the leg is best in my opinion... Simply butterfly it (ie debone and cut large sections so they flop open and the whole piece of meat lays flat ~1.5 - 2" thick). Place dish or glass roasting pan to marinate with lotsa garlic (you can never have too much garlic), some ginger, rosemary - and I add a little soy sauce. You may off cours e vary the spices to your liking. Let sit for at least 2 hours. And here's the best part you can broil it or grill it and it cooks (to pink) in 15 - 20 minutes.. Let sit for 10 mins after cooking and slice down... Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Recipe: SPAGHETTI SAUCE Ingredients: 2 LBS. GROUND MEAT (BEEF OR TURKEY) OLIVE OIL ITALIAN SEASONING 1 PKG. LIPTON ONION SOUP DRY RED WINE (OPTIONAL) 10 TO 12 DRIED MUSHROOMS TOMATO PASTE SALT - PEPPER TOMATO SAUCE GARLIC SALT STEWED TOMATOES GARLIC (GRANULATED) PARMESAN CHEESE OREGANO PASTA - SPAGHETTI ROSEMARY WATER PARSLEY Method: HEAT OIL IN LARGE PAN, ADD MEAT AND BROWN (STIRRING OCCASIONALLY). WHILE MEAT IS BROWNING, PUT ONION SOUP IN A SMALL PAN WITH 1/2 CUP OF WATER AND BRING TO A BOIL THEN REDUCE HEAT AND SIMMER (YOU WANT THE ONIONS TO BE SOFT). IN ANOTHER SMALL PAN ADD THE MUSHROOMS AND ABOUT 1/2 CUP OF WATER, OR JUST ENOUGH WATER YOU COVER THEM, BRING TO A BOIL, REDUCE HEAT AND SIMMER. Recipe: Leg Of Lamb With Spices Ingredients: Leg of lamb 1/4 cup olive oil 3-4 large cloves of garlic 2 tblsp Dijon mustard 3 tblsp chopped rosemary Method: Make 1/2" slits in the top and sides of the leg of lamb about 1" apart. Slice enough garlic slivers to fill each slit, and push the garlic slivers completely into the slits. This should use 1-2 cloves of garlic. Chop up the remaining garlic, and combine with the oil, rosemary, and mustard to form a paste. Spread the paste evenly over the top of the lamb. Preheat oven to 425 Cook the lamb for 30-40 minutes at 425, then lower the oven to 375 and continue cooking for an additional 12 minutes/pound for medium rare, 20 minutes/pound for medium. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tional Not Recipe: Marinated Pork Loin Roast Ingredients: 2 lb boneless pork loin roast 2 cloves minced garlic 1/2 medium onion, chopped 1/2 cup soy sauce 1/4 cup dry vermouth pepper Method: 1. Unwrap pork roast and stab all over vigorously with a fork on both sides 2. Mix garlic, onion, soy sauce and vermouth in useful container 3. Drop in pork roast, cover with pepper, and marinate covered overnight 4. Turn pork roast in the morning. 5. In the evening, remove roast and remove any large bits, leaving pepper in place if possible 6. Insert thermometer and place on rack in pan, fat side up. Place into a 450F oven, immediately lowering temperature to 350F 7. Roast until done as shown on thermometer. 8. Slice and eat Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ heesecake will l Butter, unsalted, cold Salt and Pepper to taste Dash Paprika Fresh Basil to taste Method: 1. Heat the olive oil in a saute' pan until it is very hot. Sear (saute') the shrimp, sea and bay scallops for a minute or two. Remove from pan. 2. Add to the pan the garlic, scallions, shallots, sun-dried tomato and mushrooms and saute' for a few minutes. 3. Add to pan the paprika, tomato paste, white wine and chicken veloute'. 4. Let mixture simmer for a minute, stirring occasionally. 5. Add back the shrimp and scallops and now the lobster meat. Add the butter, and season to taste with salt, pepper and basil. Stir mixture a little to blend colors and ingredients, but not hard enough to break up scallops or lobster meat. 6. Serve over cooked angel hair or fettuccini pasta. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------- poons hot water 1 teaspoon vanilla The lemon bars at Julienne restaurant in San Marino, California, are the best I've ever eaten, and I'd love to have the recipe. Could you obtain it? Method: Make crust: Preheat oven to 350 With a pastry blender or in a food processor blend or pulse together flour, butter, and confectioners' sugar until mixture just forms a dough. With floured hands gently press dough evenly into bottom of a 9-inch-square baking pan. Bake crust 20 minutes, or until p ale golden, and cool in pan on a rack. Make filling while crust is baking:In a medium bowl whisk together eggs, zest, and lemon juice. In a small bowl stir together flour, sugar, baking powder, and coconut and whisk into egg mixture. Pour filling onto crust, spreading evenly, and bake in middle of oven until filling is pale golden and set, about 25 minutes. Cool confection in pan on rack 30 minutes. Make frosting In a bowl with an electric mixer beat together butter and confectioners' suga Recipe: Finnish Meat Pie Ingredients: DOUGH 3 oz butter 1 cup milk 1 oz yeast cake (or 1 package of dried yeast) 1/3 cup sugar 3 cups wheat flour FILLING 1 large yellow onion 1 lb ground meat (mixed beef and pork) 1 1/4 cups cooked rice (left-over rice is fine) 1 cup cream 1 egg salt and pepper Method: (1) Make the dough: melt the butter and add milk. Heat the mixture to 100 deg. F. Crumble the yeast into a bowl. Add the butter-and-milk mixture and whip it until the ye ast as dissolved. Add sugar, salt and flour and stir until it becomes a dough. Cover the bowl, and let rise in a warm place for about 40 minutes. (2) While the dough rises, chop the onion into very small pieces, and put in a large frying pan. Add the ground meat immediately and saut' e for 10 minutes, stirring occasionally. Add the cooked rice and saut' e this mixture another 5 minutes. Add the cream, season to taste with salt and pepper and turn off the heat. Let Recipe: Smoked Salmon Canapes Ingredients: 1/3 cup unsalted butter, softened 1/3 cup snipped chives 1/2 pound thinly sliced smoked salmon 1 cup mascarpone cheese 3 tablespoons chopped dill 36 (1 inch) rounds whole-wheat or pumpernickel bread Dill sprigs Method: Combine butter and chives. Roll bite-size pieces of smoked salmon into 1-inch-high cone shapes. Stir mascarpone cheese with chopped dill until fluffy. Fit pastry bag with fine tube. Fill pastry bag with dill cheese.. To assemb le, spread chive butter on bread rounds. Place rolled salmon cones upright on bread rounds. Pipe dill cheese into center of each cone. Garnish with small dill sprigs. Can be made few hours in advance and refrigerated. Before serving, let stand briefly to remove chill. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ -------------------- m-high heat. Sear the salmon on each side for about 2 to 3 minutes, keeping the center slightly rare since the fish will continue to cook after it is taken from the pan. Remove the fish from the pan with a slotted spatula and keep warm. Reduce the heat to low and add the shollots and garlic to the pan. Saute, stirring frquently, for 5 minutes. Add the basil, parsley, wine, cream, lemon juice, pepper and salt to the pan and cook over medium heat, stirring frequently, until the mixture is reduced by half. Taste for seasoning, adding pepper and salt as needed.To serve, reheat the fish slightly in the sauce and then serve the sauce around the salmon fillets. NOTE: The fish can be prepared up to three hours in advance. Reheat the fish in the sauce over low heat, uncovered, for 10 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~ ly unique to Ecuador and the Andes. Although this recipe calls for the use of an electric blender, one can follow the traditional method of using a mortar and pestle. Additional Notes: Recipe From: inaka@tdl.com Recipe: Veal Cutlets Ingredients: 8 veal cutlets, 150 g/6 oz butter or margarine, 100 g/4 oz tomato pur 50g/ 2 oz flour, 250 g/10 oz mushrooms (fried in butter and chopped), 8 slices of ham, 8 slices of fat cheese, seasoning, Method: Salt and flour the cutlets, fry on both sides in hot butter. Spread the mushrooms over the cutlets and cover each one with slice of ham and slice of cheese. Stir the tomato pur e into the fat used for frying the meat. Mix with the rest of the flour, add a teaspoon seasoning and 100 ml/2 and hlaf fl oz water. Bring to boil for 3 minutes. Spread this sauce in a bottom of a fireproof dish and arrange the cutlets on top. Brown under a hot grill for 5-8 minutes, until these cheese melts. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ---------------------------------------C 8er on itself. Brush with more butter. Bake until golden at 400 . Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ rooms--again, as thinly as possible--and arrange the slices on the fennel. Drizzle again with Olive Oil, the juice from the other lemon half, and season again with salt and pe pper. Be careful with the salt, though as the Parmesan will add saltiness too. Finally, use a vegetable peeler to shave pieces of Parmesan over the mushrooms. Iif you can keep everyone away from the salad, let it sit for about a half hour at room temperature. To Serve: Serve at the table as an antipasto or salad course for a formal meal, or serve as a snack with drinks before you sit down to dinner. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuis AD)----------------------------------------- he haricots verts until each vegetable is crisp-tender and cook the potato, peeled and cut into 1/2-inch dice, until it is cooked through, transferring the vegetables as they are cooked with a slotted spoon to a bowl of ice and cold water to stop the cooking. Drain the vegetables and pat them dry. The vegetables may be prepared up to this point 1 day in advance and kept covered and chilled. In a large skillet heat the oil over moderately hig h heat until it is hot but not smoking and in it saut the zucchini, the pattypan squash, the carrots, the haricots verts, and the onions for 3 minutes, or until they are heated through. Stir in the potato, the herbs, and salt and pepper to taste and saut the mixture for 1 minute. Additional Notes: Recipe From: Gourmet March 1993 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ---------- Recipe: Oven Barbequed Salmon Ingredients: 1 small sockeye salmon, 4-5 lbs. 1 lemon, sliced 1 strip bacon 1/2 cup light Karo syrup 1 cup ketchup 1medium onion, sliced 1/2 teaspoon each of salt, pepper and garlic powder Method: Remove head and tail from salmon and fillet. Place one-half skin side down on a large sheet of foil in a baking pan. Add spices and layer with lemon, onion, and bacon. Mix syrup and ketchup; pour `./2 of this mixture over the fillet. Place second fillet flesh si de down over the first; pour rest of sauce over all. Seal with the foil and bake 30- 40 minutes at 400 E Fish will flake easily with a fork in the thickest part when it is done. Do not overbake. Serve hot; oven baked potatoes or corn would make a good accompaniment with a green salad. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ the prepared ice-cream scoops until the ice cream is firm but not solid. Working with 1 tray of scoops at a time, scoop out 1 portion of the ice cream from the bowl with the scoop, leveling it as before, and press the leveled side against the leveled side of 1 of the cherry-filled scoops. Smooth the edges of the scoops to form a smooth ball and transfer the ball to the tray. Working quickly, make 11 more balls with the remaining ice cream in the same manner and freeze them until they are firm but not solid. In a bowl combine well the almonds and the bittersweet chocolate, roll the ice cream balls in the mixture, pressing the coating gently to make it adhere, and transfer the confections to the foil cups. The confections may be made 5 days in advance and kept covered and frozen. Additional Notes (if any): Recipe From: Gourmet April 1990 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka Recipe: Real Tex-Mex Fajitas Ingredients: 10 lbs. fajitas (flank or skirt steak) 4 lemons or limes plus rinds 1 can beer or wine 1 6oz can pineapple juice 2 tbsp vinegar 2 tbsp tenderizer 2 sweet onions, sliced (not diced) 8 cloves garlic, minced Method: Mix all the ingredients of the marinade together, then trim the meat. Marinade the meat overnight (we put it in big ziplock bags) in the refrigerator. Cook over a hot fire on the grill til medium. Grill the onions too, if you like (fresh sliced bell peppers are also good). Have the buffet ready when you start grilling the meat: tortillas, diced tomatoes and onions, refried beans, guacamole, sour cream, grated cheese, pico de gallo, salsa, etc. While the meat is still hot off the grill, slice it into strips and serve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inak AC'--------------------------------------- blespoons capers 6 anchovy fillets, drained 1 cup olive oil 1/4 cup lemon juice Freshly ground black pepper 1 pound small mushrooms Method: Rinse two tablespoons of capers and dry on a paper towel. Pound them and the anchovies in a mortar or press them through a sieve with a spoon. When the mixture is reduced to a paste, transfer it to a mixing bowl. Add the oil little by little, stirring as you do it. Add the lemon juice and pepper to tas te. Let the sauce stand in a covered container at least 4 hours before serving. Remove the stems from the mushrooms and clean them with a damp paper towel. Place five on each plate and spoon three tablespoons of the tapenade over them. Garnish the plates with the remaining capers. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------ Navajo Green ChiliB PorkC 20 or so Anaheim or Cubanelle Chiles - can substitute 48 ozs or so of canned green chiles 3 lbs pork (shoulder works) 1 very large onion 2 green or red peppers 1 16 oz can tomatoes 4 or 5 dried very hot chiles Additional Notes: Recipe From: inaka@tdl.com sheets. Bake at 375 for about 10 to 12 minutes. Additional Notes: Recipe From: inaka@tdl.com d be proud. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ ans of Diced Tomatoes 1/4 cup of cooking oil lots of garlic ca. 4 medium onions (yellow are best, to taste) 1 bunch of celantro - fresh is best, including stems 1/2 tsp of salt 6 freshly roasted peppers - diced Method: I get a big bowl throw it all together take half of it and put about 6 more chilies in another bowl (this makes this portion hotter) :-) Now I have some hot and some medium. I put it in freezer containers freeze it a nd it lasts for a while. The real key to this receipt is the chilies. If you can roast them just before, peel them and then put them in the salsa they taste better. one other thing I usually let the salsa sit around for about a half day to let it ferment. I know grandma would be proud. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------- Don't be easy on the noodles -- chop them with the spatula or spoon some to separate them. It may help to "toss" the noodles like a salad, to get them coated. 5. Beat the egg and mix with the noodles. Add the fish sauce and shrimp. Mix everything thoroughly. The noodles will tend to "clump", so stir or "toss" like a salad to get everything mixed, and to ensure that the egg and shrimp cook thoroughly. It will help to cover the wok with a lid for a minute or so, then toss the mixture, th en cover again. You'll know it's done when the shrimp are completely pink. There may be a little browning of the noodles; stirring will keep them from burning. 6. Add the bean sprouts, green onions, and chopped peanuts. Mix well, then turn off the heat and let stand a minute or so. Serve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakas gh. Sift the remaining flour onto a wood or marble surface. Make a well in the middle; pour a little water into it and begin working the flour towards this with your hands. When the dough has absorbed enough water to bind together, add the yeast dough and work in. Knead for 5-10 minutes, occasionally lifting the dough and smacking it on the table. Continue until it no longer sticks to your hands. Sprinkle a large bowl with water and put the dough into it. Cover with a cloth and let r ise until doubled in size (about 30 minutes). Knead again 5-10 minutes and form into two balls. Let stand another 20 minutes, and then bake on a greased, floured baking tin until crusty (about 30 minutes) in an oven preheated to 350. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ AC'--------------------------------------- small sockeye salmon, 4-5 lbs. 1 lemon, sliced 1 strip bacon 1/2 cup light Karo syrup 1 cup ketchup 1medium onion, sliced 1/2 teaspoon each of salt, pepper and garlic powder Method: Remove head and tail from salmon and fillet. Place one-half skin side down on a large sheet of foil in a baking pan. Add spices and layer with lemon, onion, and bacon. Mix syrup and ketchup; pour `./2 of this mixture over the fillet. Place second fillet flesh si de down over the first; pour rest of sauce over all. Seal with the foil and bake 30- 40 minutes at 400 E Fish will flake easily with a fork in the thickest part when it is done. Do not overbake. Serve hot; oven baked potatoes or corn would make a good accompaniment with a green salad. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------ Recipe: Pinto Bean & Cheese Quesadillas Ingredients: 1 1/2 15-16 ounce can pinto beans, drained and rinsed 3/4 cup chopped red onion 3/4 cup chopped fresh parsley 1 1/2 jalapeno peppers, seeded and minced 1 1/2 teaspoons chili powder 1/2 teaspoon cumin 6 flour tortillas 4 ounces crumbled feta cheese vegetable oil Method: Combine first 6 ingredients in processor. Process until very chunky puree forms. Transfer to bowl and season with salt and pepper. Place one tortilla on work surf ace. Spread with 1/3 of the bean mixture. Top with 1/3 of the cheese, then another tortilla. Heat heavy medium skillet over medium heat. Brush with oil. Add quesadilla; cook until beans are heated and tortillas are brown, about 4 minutes per side. Repeat with remaining tortillas, beans and cheese. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~i Pebre - SalsaB SaucesC Method: Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve. Additional Notes: Recipe From: inaka@tdl.com In a bowl cream together the browned butter, the granulated sugar, and the brown sugar and beat in the egg, the vanilla, and the almond extract. Into the bowl sift the flour, the baking powder, and the salt and beast the dough until it is just combined. Chill the dough for 30 minutes and press it onto the bottom and side of a 9-inch tart pan with a removable fluted rim. Make the filling: In a saucepan of boiling water blanch the peaches for 1 minute, drain them, and refresh them under cold water. Peel the peaches, halve them, and cut 3 of the halves into 1/8-inch-thick slices, reserving the rem Recipe: Mushrooms Tapenade Ingredients: 4 tablespoons capers 6 anchovy fillets, drained 1 cup olive oil 1/4 cup lemon juice Freshly ground black pepper 1 pound small mushrooms Method: Rinse two tablespoons of capers and dry on a paper towel. Pound them and the anchovies in a mortar or press them through a sieve with a spoon. When the mixture is reduced to a paste, transfer it to a mixing bowl. Add the oil little by little, stirring as you do it. Add the lemon juice and pepper to tas te. Let the sauce stand in a covered container at least 4 hours before serving. Remove the stems from the mushrooms and clean them with a damp paper towel. Place five on each plate and spoon three tablespoons of the tapenade over them. Garnish the plates with the remaining capers. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ Pesto CheesecakeB AppetizersC 1 T. butter, room temperature 1/4 c. dry breadcrumbs 1/2 c. + 2 t. freshly grated Parmesan cheese, separated 2 8-ounce packages cream cheese 1 c. ricotta cheese 1/4 t. salt aking dish (10 x 6 x 2 inches) arrange potatoes; pour broth mixture over top. Bake for 30 minutes. Garnish with bacon. Additional Notes: Recipe From: inaka@tdl.com ell and place in a pasta serving bowl. Add the sauce and toss well. Serve with grated Parmesan cheesC?e on the side. Additional Notes: Recipe From: inaka@tdl.com From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ hile puree to the remaining tomato mixture and mix well. Salt to taste.Yield: 1 to 2 cups Heat Scale: Medium Salsa Variations: Ecuadorians are very fond of putting beans in their salsa. The most popular beans are the lupini, which are large white beans about the size of lim a beans. Just add the cooked beans directlyto the salsa. On several occasions, the writer encountered salsas with peanut butter as an ingredient. Add 1 t. peanut butter with the chiles in the blender and follow the above recipe. NOTE: This is a classic Latin American salsa, and the writer has included some optional preparation methods which are fairly unique to Ecuador and the Andes. Although this recipe calls for the use of an electric blender, one can follow the traditional method of Recipe: My Grandma s Salsa Ingredients: 4 16oz cans of Diced Tomatoes 1/4 cup of cooking oil lots of garlic ca. 4 medium onions (yellow are best, to taste) 1 bunch of celantro - fresh is best, including stems 1/2 tsp of salt 6 freshly roasted peppers - diced Method: I get a big bowl throw it all together take half of it and put about 6 more chilies in another bowl (this makes this portion hotter) :-) Now I have some hot and some medium. I put it in freezer containers freeze it a nd it lasts for a while. The real key to this receipt is the chilies. If you can roast them just before, peel them and then put them in the salsa they taste better. one other thing I usually let the salsa sit around for about a half day to let it ferment. I know grandma would be proud. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft Pineapple SalsaB SaucesC g, baking powder, cornstarch and 1 cup water. Let stand 10 minutes. Add 10 tblsp oil and let stand another 20 minutes. Cut fish to pieces and dust with cornstarch. Then dip fish into dough and fry in hot oil. Turn fish very cautiously when the color starts to change. Remove fish pieces when slightly brown. Let cool 5 minutes. Now fry again in hot oil until the pieces are golden brown. Place further ingredients in a saucepan and bring to the boil, stirCxring constantly. Add the fish pieces and simmer, covered, for 5 minutes Additional Notes: Recipe From: inaka@tdl.com sugar over them. Additional Notes: Recipe From: Gourmet May 1991 bowl; toss to mix well. Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie plate. Transfer peaches to crust, mounding in center. Roll out second dough disk to 13-inch round. Roll up dough on rolling pin and unroll atop peaches. Trim edges AC:naka/inakasoft/ ------------------------------------------ 6 ounce can pinto beans, drained and rinsed 3/4 cup chopped red onion 3/4 cup chopped fresh parsley 1 1/2 jalapeno peppers, seeded and minced 1 1/2 teaspoons chili powder 1/2 teaspoon cumin 6 flour tortillas 4 ounces crumbled feta cheese vegetable oil Method: Combine first 6 ingredients in processor. Process until very chunky puree forms. Transfer to bowl and season with salt and pepper. Place one tortilla on work surf ace. Spread with 1/3 of the bean mixture. Top with 1/3 of the cheese, then another tortilla. Heat heavy medium skillet over medium heat. Brush with oil. Add quesadilla; cook until beans are heated and tortillas are brown, about 4 minutes per side. Repeat with remaining tortillas, beans and cheese. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inak Recipe: Hot Fudge Sauce Ingredients: 1 cup semi-sweet chocolate morsels (6 ozs) 4 squares (1 oz) semi-sweet chocolate 2 tblsp butter or margarine 1 can (14 oz) eagle brand sweetened condensed milk 2 tblsp water 1 tsp vanilla Method: In a heavy saucepan, over medium heat, melt chips and margarine with sweetened condensed milk and water. Cook and stir constantly until thickened, about 5 minutes. Add vanilla. Serve warm over ice cream or as a fruit dipping sauce. Refrigerate leftover Reheating Sauce: In a small heavy saucepan, combine desired amount of sauce with a small amount of water. Over LOW heat, stir constantly combine all ingredients. Cook on (HIGH) 3 to 3- 1/2 minutes, stirring after each minute. Proceed as above. (Makes about 2 cups) Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ----------------- nd the yolk until the mixture is combined well and add the milk, scalded, in a stream, whisking. In a saucepan bring the mixture to a boil over moderate heat, whisking, boil it, whisking, for 2 minutes, and stir in the unsweetened chocolate, stirring until the custard is smooth. Let the custard cool, its surface covered with plastic wrap, and chill it until it is cold. Stir in the cream and freeze the custard in an ice-cream freezer according to the manufacturer's instructions until it is almost firm. Transfer the ice cream to a metal bowl and freeze it until it is firm but not solid. Scoop out 1 portion with a 1 1/2-inch ice-cream scoop and level it with a knife. Press a cherry half into the center of the scoop and turn out the scoop into an ice-cube tray without the divider or a metal pan, turning it flat side up. Make 11 more cherry-filled scoops in the same manner, turning them out into 2 more ice-cube trays. Smooth the ice cream remaining in the bowl and freeze it and bay leaf. 4. When the garlic is just starting to brown add a little bit of ground thyme and rosemary 5. It's ready when the garlic is all golden brown. Take it off the heat BEFORE it's actually done -- the garlic will still cook in the hot oil for about a minute after you remove the heat. 6. Add it to the pasta along with any of the following: fresh ground black pepper (salt) fresh steamed vegatables (broccoli's my favorite with this) I usually do not cook with salt, but you can add i t if you must. I also usually put heaps of fresh grated parmesan on it -- but depending on how low fat you want -- it can easily be skipped. Have lots of fresh Italian bread around to soak up the extra olive oil left on your plate! Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ s on th Recipe: Missouri Barbeque Sauce Ingredients: 2 tablespoons oil 3/4 cup cider vinegar 1 teaspoon finely minced garlic 1/2 teaspoon sugar 1 tablespoon chili powder 1 teaspoon dry mustard 1 teaspoon paprika 1/2 teaspoon ground cumin Method: Mix together and simmer for 20 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------B$------------------------------------ l the almonds and the bittersweet chocolate, roll the ice cream balls in the mixture, pressing the coating gently to make it adhere, and transfer the confections to the foil cups. The confections may be made 5 days in advance and kept covered and frozen. Additional Notes: Recipe From: Gourmet April 1990 This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ d tamarind liquid and simmer fo Recipe: Salmon Basel Style Ingredients: 4 Pieces filleted salmon 1/2 Lemon 2 T Flour Pepper 2 Onions (in thin-cut rings) 50 g Butter 3 T Oil 1 dl Fish stock Method: Season the fillets with salt and pepper, squeeze the lemon juice over them, and leave to marinate for a short time. Dredge the onion rings in the flour. Shake off the excess. Dredge the fish in the remaining flour, then brown quickly in the combined butter and oil for 5-6 minutes on each side. Brown the onion rings as well (after the fish have been removed from the pan). Arrange the fish on a warm plate and cover with the onion rings. Deglaze the pan with the fish stock and serve as a sauce over the salmon. Serve with boiled potatoes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Recipe: RAISIN FLAKE COOKIES Ingredients: 1 Cup Flour 1 Egg, well beaten or 3 T egg Sub. 1 1/2 Baking Powder 2 T. Milk 1/2 t. Salt 1 t. Vanilla 1/2 Cup Butter 2 Cups Raisin Bran 1 Cup Sugar Method: Mix flour with baking powder and salt. Cream butter, gradually blend in sugar, creaming thoroughly after each addition. Ad d eggs; beat well. Add flour mixture and milk alternately, beating after each addition. Add vanilla and cereal; mix well. Drop dough by teaspoonfuls onto greased baking sheets. Bake at 375 for 10 to 12 minutes or until lightly browned. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ --------------------------------------C AC1asoft/ ------------------------------------------ tas (flank or skirt steak) 4 lemons or limes plus rinds 1 can beer or wine 1 6oz can pineapple juice 2 tbsp vinegar 2 tbsp tenderizer 2 sweet onions, sliced (not diced) 8 cloves garlic, minced Method: Mix all the ingredients of the marinade together, then trim the meat. Marinade the meat overnight (we put it in big ziplock bags) in the refrigerator. Cook over a hot fire on the grill til medium. Grill the onions too, if you like (fresh sliced bell peppers are also good). Have the buffet ready when you start grilling the meat: tortillas, diced tomatoes and onions, refried beans, guacamole, sour cream, grated cheese, pico de gallo, salsa, etc. While the meat is still hot off the grill, slice it into strips and serve. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ 1/2 cup of the liquid. Cool to between 105- to 115-degrees. Stir in the yeast and sugar. Let stand 5 minutes. Mash the potato to make 1/2 cup (after mashing) and put in mixing bowl. Add the butter, melted shortening, honey, egg, salt, yeast mixture and 1-1/4 cups of the flour. Beat at medium speed for 2 minutes. Gradually stir in flour until dough is no longer sticky and feels silky smooth. I add about 3 cups of flour initially and add "sprinkles" of flour, kneading in between, unt il the dough is soft and silky feeling and no longer sticky. Humidity plays a BIG part in breadmaking; on humid days you'll need more flour because the flour will have picked up moisture from the air...on dry days you'll need less flour. Trust your fingers, they'll tell you when the dough is "RIGHT". It'll take you about 6-8 minutes. in 2 greased 8-inch round pans (DO NOT use larger pans or the ones in the middle won't get good and done). Cover and refrigerate up to 4 days. Cover and ------------- ables are limp. ( push the sausage to the side of the skillet if it cooks too fast and focus on the vegetables ). Pour in the beans and water, and add about another can of water ( cover all the contents and leave burner at frying setting ). Add the garlic, a few shakes of tabasco, a little ( about 2 tablespoons ) beer, a pinch of thyme, and about 1/4 cup parsley. While the mixture comes to a boil, start the rice on another burner. Keep the Red beans at a raging simme r, and stir often. When the rice is done, the beans should be about done. Cook the beans down to the desired consistancy, and squash a few beans on the bottom for a more paste like texture. Serve beans over rice with a little more pepper sprinkled on top. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ --------------------------------------E Recipe: Grilled Salmon & Red Onions Ingredients: 2 lbs salmon fillets 2 tbls olive oil 2 med.red onions salt & pepper 1/4 cup olive oil, light Method: Prepare the charcoal fire. Cut the salmon fillets into pieces of equal thickness. Slice the red onions about 3/8" thick crosswise. Mix the light olive oil with the olive oil. Salt and pepper the onion slices. Brush with the oil mixture. Put the onions on the grill in a place where the heat is low. Grill the onions for 5 minutes. Turn and grill for 5 minutes. Salt and pepper the salmon fillets. Brush with the oil mixture. Put them on the grill over medium-hot fire. Grill for 3 minutes, turn and grill for 3 more minutes, until they are firm and springy when pressed with a finger. Serve Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasof or lemon juice 2 T. fish sauce or soy sauce 1 t. sugar 1/4 cup fresh cilanto Method: Combine turmeric, salt, and coconut milk in a bowl. Add chicken strips, tossing to coat. Cover and refrigerate 1 to 2 hours. Meanwhile, prepare peanut sauce and soak the bamboo skewers in cold water. Drain chicken and thread strips onto skewers. Cook on grill over hot coals or under broiler until just cooked through, 1 or 2 minutes per side. Serve with a bowl of peanut sauce on the side. PEANUT SA UCE:Combine ginger root, chiles, garlic, and green onions in a mixing bowl. Whisk in peanut butter, coconut milk, lime juice, fish sauce, and sugar. Taste and adjust seasoning if necessary. Sprinkle with cilantro. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ablespoons fish sauce, oplets more milk, if needed, just until the dough masses on the blade of the processor. The dough will be very soft. Let it rest 5 minutes, and it will develop enough body to be processed 2 seconds more in the machine. Then turn in out onto your lightly floured work surface. Knead 50 strokes by hand, give a 2-minute rest, and knead 20 strokes more to make a soft, smooth dough. Let the dough rise in a covered bowl until doubled in bulk. Turn it out onto your work surface, and it is ready to cut and form as your recipe directs. Form dough gently with your hands into two smooth balls. Cover loosely and let rest 10 minutes before making pizza or calzone. (Pizza: bake for 7-10 minutes at 450 degrees.) Additional Notes (if any): Recipe From: The Way to Cook by Julia Child. ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ eating enough cream to make a consistency like very thick cream that holds peaks. Mix in the garlic. Melt the butter before adding, if using. Season to taste with salt and pepper. Serve hot, surrounded by sauteed mushrooms. Makes 6 servings. To roast whole heads of garlic: Cut top off garlic heads, leaving the root end intact. Each clove should be exposed but the paper-like skins should be intact. Partially enclose heads in a double layer of aluminum foil, leaving a 1-inch square opening for two heads. Open packet and drizzle olive oil over tops of garlic. Season with salt and pepper and add a sprig or two of fresh thyme, if desired. Draw up foil, leaving the opening. Place on baking sheet and bake in the middle of a preheated 375-degree oven for 40-50 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------ rring occasionally, about 45 minutes. Stir spinach into onion and bake until just wilted, about 3 minutes. Remove from oven; keep warm. Season salmon with salt and pepper. Heat oil in heavy large skillet over high heat. Add salmon in batches and cook about 3 minutes per side for medium. Transfer to platter. Tent with foil to keep warm. Pour off excess oil from skillet. Add cream and vodka and boil until slightly thickened, about 4 minutes. Add green peppercorns and remaining 4 table spoons butter and stir until butter is just melted. Mix in lime juice, season with salt and pepper. Divide spinach and onion mixture among plates. Top each with salmon fillet. Spoon sauce over. Sprinkle with snipped fresh chives. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Recipe: Garlic Bread With Tomatoes Ingredients: 6 crusty Italian bread, halved crosswise 1 large garlic clove, crushed and minced 4 tablespoons extra-virgin olive oil 6 large, firm ripe tomatoes, peeled, seeded, and chopped salt and pepper 1/4 minced fresh basil leaves 1 tablespoon balsamic vinegar Method: Preheat broiler. Arrange slices of bread on baking sheet and broil 5 inches from heat until lightly browned. Turn and brown other side. In small bowl, combine garlic and 3 tablespoo ns of olive oil. Brush mixture on one side of bread slices. In skillet, heat remaining 1 tablespoon of oil ober medium heat, add tomatoes, salt, and pepper; toss for 1 to 2 minutes, or until tomatoes are just heated through. Stir in basil and vinegar. Top toasted slices with tomato mixture. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakaso AD;inaka/inakasoft/ ------------------------------------------ s, keeping the center slightly rare since the fish will continue to cook after it is taken from the pan. Remove the fish from the pan with a slotted spatula and keep warm. Reduce the heat to low and add the shollots and garlic to the pan. Saute, stirring frquently, for 5 minutes. Add the basil, parsley, wine, cream, lemon juice, pepper and salt to the pan and cook over medium heat, stirring frequently, until the mixture is reduced by half. Taste for seasoning, adding pepper and salt as needed.To serve, reheat the fish slightly in the sauce and then serve the sauce around the salmon fillets. NOTE: The fish can be prepared up to three hours in advance. Reheat the fish in the sauce over low heat, uncovered, for 10 minutes. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/ina Recipe: Sandwiches Ingredients: Method: * dilled egg salad served on a crusty french bread (based on the Silver Palate's recipe with chopped red onion, dijon mustard, gulden's brown mustard -- or any 2 favorite mustards -- egg, mayo & tons of chopped dill). Sounds like an odd combo but it is FABULOUS. Westphalian Ham shaved newspaper-thin (if you 'must', you could use prosciutto as a substitute), a double or + creme brie, and toasted walnuts. A little arugula doesn't hurt either. Se rve it on focaccia, crusty sourdough or light rye. * My cousin serves an open faced sandwich with turkey or ham, a mild swiss-style cheese and dried apricot slivers. Sounds like an odd combo, but her version is very tasty. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ and drop them Recipe: Baked Pork Chops Ingredients: 6 Pork Chops 1 Garlic Clove, Minced 1 t Caraway Seeds, Crushed 2 t Hungarian Paprika, Mild * 1/2 t Salt Pepper, As Desired 1 c White Wine, Dry 1 c Sour Cream (Optional) * Use only Hungarian mild Paprika. Method: Place the pork chops in an ovenproof casserole. Mix the remaining ingredients, except sour cream, and pour over the chops. Marinate the chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the marinade i n a preheated 325 degree F. oven for 1 hour or until tender. Add more wine if necessary. Stir sour cream into pan juices and heat through but DO NOT boil. Serve chops with sour-cream gravy and buttered noodles or dumplings. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ cake, place 1 gently, stirring constantly, until hot but not quite bubbling (coconut milk has a tendency to curdle if cooked too hot). TASTE IT. The peanut flavor should be in there, but subtle. Adjust flavors to your satisfaction with hot pepper, fish sauce and/or peanut until it's right on. Cook down gently to desired thickness (or thin with chicken broth or water), and take off heat. Reheat gently when about to serve the satehs. Get your rice going, and start barbecuing or broiling the satehs. Stockpile them in a warm oven until all are done. Serve satehs with rice, both drenched in peanut sauce. Pass more peanut sauce around the table, along with a heat source for those who want more fire, such as vinegar/fish sauce/lime juice/fresh hot pepper/honey. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------ Recipe: Drop Scones Ingredients: 8 oz. plain flour (225 g) 1 tsp. cream of tartar 1/2 tsp.baking soda 1/2 tsp. salt 1 oz. caster sugar (granulated sugar) 1 large egg 8 fl. oz.milk 1 Tbsp.oil Method: Sift the dry ingredients together into a mixing bowl and make a well in the center. Add the egg and half the milk and mix to a smooth batter. Gradually beat in the remaining milk with the oil. Heat a heavy frying pan or griddle and grease lightly. Drop tablespoons of the batter onto the ho t surface and cook until the top is blistered. Turn with a spatula and cook until the underside is golden brown. Serve with butter. Tip: Keep the scones warm for serving by wrapping in a clean folded tea towel--this way they will keep moist and warm until they are all cooked. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ----------- Recipe: Scarlet Lemon Wings Ingredients: 2 1/2 pounds wings, trimmed and separated 1 1/2 cups Tabasco, or other hot sauce 1/2 tablespoon melted butter or margarine 1/4 tablespoon lemon juice 4 tablespoons paprika Method: Heat oven to 450 degrees. In medium size bowl combine hot sauce, butter and lemon juice, mixing thoroughly. Dip chicken in mixture until thoroughly coated and place on baking pan. Bake chicken for 15 minutes.Drain off excess oil, re-dip chicken, place on baking pan an d sprinkle with paprika. Bake chicken for another 15 minutes Drain off excess oil, re-dip chicken, place on baking pan and sprinkle the opposite side with paprika. Bake chicken for another 15 minutes, transfer to platter and serve, Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ pepper. AD#----------------------------------- taste Dash Paprika Fresh Basil to taste Method: 1. Heat the olive oil in a saute' pan until it is very hot. Sear (saute') the shrimp, sea and bay scallops for a minute or two. Remove from pan. 2. Add to the pan the garlic, scallions, shallots, sun-dried tomato and mushrooms and saute' for a few minutes. 3. Add to pan the paprika, tomato paste, white wine and chicken veloute'. 4. Let mixture simmer for a minute, stirring occasionally. 5. Add back the shrimp and scallops and now the lobster meat. Add the butter, and season to taste with salt, pepper and basil. Stir mixture a little to blend colors and ingredients, but not hard enough to break up scallops or lobster meat. 6. Serve over cooked angel hair or fettuccini pasta. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ---------------- ------------------------- edients: 1 3/4 lb. (about 24) shelled and deveined uncooke jumbo shrimp, with tails left on 1/2 cup butter 1 9-oz. jar Tuscan peppers, finely chopped and drained 1 cup finely chopped green onions 1 tsp. garlic puree (Progresso) 1 cup Italian Style bread crumbs 1/2 cup crabmeat 2 hard cooked eggs, chopped 2 tbs. parmesan cheese, divided 3 tbs. olive oil 1 14-oz. jar marinara sauce Method: Preheat oven to 500 F. Butterfly shrimp by slicing down length of undrside, almost to vein. In medium saucepan, melt butter. Add Tuscan peppers, green onions Spread 1 1/2 cups stuffing over bottom of 13 x 9 inch baking dish. Lay shrimp on flat surface with split side up. Spoon remaining stuffing into crevice of ea Additional Notes: Recipe From: Magnifico Mangia E Bevi Mavens ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ -------------------------- erate.) Arrange cooked shrimp on plates. Spoon romesco sauce over and serve. 2 Servings; Can Be Dou AB\ka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 3 minutes. Serve with rice. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ edge. Create fish scales by pressing with fork. Using a knife, cut in slit for mouth and x for eye. With scissors, make rows of snips 1" apart along back toward tail. Brush with beaten egg. Bake at 425 for 15 minutes, then at 375 for 40-45 minutes until golden brown. Slide off end of tray onto serving platter. (May need to cool slightly to firm crust before moving.) Garnish with lemon slice twists and parsley and place green olive slice for eye Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ mole, and a bowl with the grated cheese. You may wish to provide picante sauce in additio Recipe: Danish Creamy Rice Pudding Ingredients: Ingredients for Pudding: 1/2 Lb Round Rice (not the longer version, such as Uncle Ben's) 1 1/2 Qt. Milk 1/3 Lb Sugar 1/3 Lb Shelled and peeled Almonds 1/2 Teaspoon Salt 1 Vanilla Bean (or 1 tablespoon Vanilla Extract) 6 Pc. Gelatin (or 4 teaspoons) 1 Qt. Heavy Cream Ingredients for Cherry Sauce: 2 Cups pitted Cherries Juice of 1 lemon 1/3 Cup Sugar 1 Cup Water 1 Bayleaf 1/4 cup Grand Marnier Liqueur (or Triple Sec) 1 Teaspoon Cornstarch mix ed with 1 Teaspoon water, for thickening Method: 1. Prepare the pudding one day before serving. 2. Wash the rice. Add the sugar, opened vanilla bean and salt to the milk in an oven-proof saucepan, which has a fitted cover. 3. Cover and cook the rice over medium heat in the milk mixture. Stir the mixture frequently until it comes to a boil. 4. Remove the pan from the heat and place it in a preheated 375 degree F. oven for 20 - 30 minutes. The rice should be "al dente" when it is removed f ---------------------- Ingredients: 1/3 cup unsalted butter, softened 1/3 cup snipped chives 1/2 pound thinly sliced smoked salmon 1 cup mascarpone cheese 3 tablespoons chopped dill 36 (1 inch) rounds whole-wheat or pumpernickel bread Dill sprigs Method: Combine butter and chives. Roll bite-size pieces of smoked salmon into 1-inch-high cone shapes. Stir mascarpone cheese with chopped dill until fluffy. Fit pastry bag with fine tube. Fill pastry bag with dill cheese.. To assemb le, spread chive butter on bread rounds. Place rolled salmon cones upright on bread rounds. Pipe dill cheese into center of each cone. Garnish with small dill sprigs. Can be made few hours in advance and refrigerated. Before serving, let stand briefly to remove chill. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ----------------------------- erve cold. Makes 16 deviled eggs. Additional Notes (if any): Recipe From: Jessica B. Harris ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ --smooth as a babys' behind). Flour picks up moisture from the air, so the day you make bread, the amount of flour could vary quite a bit. Just add sprinkles" of flour toward the end and knead until t he dough is no longer sticky and feels silky smooth. Oil top of dough, cover bowl with plastic wrap and proof till nearly double (about 50 minutes to an hour).Place dough on a floured board and pat out to about 1/2 thick and cut and shape as you wish. Let rise 15-30 minutes. Bake at 375 degrees about 20 minutes. Butter the tops when they come out. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka Recipe: Butter Sauce Ingredients: 1/2 cup butter or margarine 1 cup sour cream 1/4 tsp seasoned or onion salt 1 tsp chopped chives For barbecued salmon Method: Melt butter in small saucepan over low heat. Stir in sour cream, seasoned salt, and chives. Warm, but do not boil. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ---------B!--------------------------------- d then refrigerate for up to 2 weeks. Keep in mind that the mixture will thicken slightly when refrigerated. I buy the large wide loaf of French Country Bread from Trader Joe's, slice off a sandwich-sized piece (or the sliced sourdough loaves) and toast it in the toaster. Then I spread the tomato mixture on the toast just like you would spread jam, and eat it like an open-faced sandwich. Additional Notes: Recipe From: inaka@tdl.com This recipe wa 1/2 c Carrots, chopped 10 Napa cabbage leaves, chopped-and ends removed 2 Stalks bok choi, chopped 4 c Fresh bean sprouts 1/2 md Onion, chopped 4 Cloves garlic, minced 1/2 c Bamboo shoots, chopped 1 c Water chestnuts, chopped 1 lb Ground pork, cooked 1 lb Small shrimp, cooked 1/2 lb Ground beef, cooked 1/4 c Cooking wine 1/4 c Soy sauce 3 tb Sesame oil 1 pk Egg roll skins or wrappers Oil for frying 1 Egg, beaten Yields 18 egg rolls 2 tb Soy sauce 2 tb Molasses (or brown sugar) 1 ts Fresh ginger root, grated 4 Garlic cloves, minced 1/4 c Chicken broth 1/4 c Heavy cream Cayenne pepper Grated lime zest Fresh cilantro sprigs Method: To make the marinade, combine the first 7 ingredients in a shallow dish.Thread the chicken strips onto bamboo skewers in a serpentine fashion.Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable. Make the peanut sauce by combining the next 7 AC-t/ ------------------------------------------ epare the black beans... 2 Cups washed/cleaned black beans 6 (or so) C water 1 medium onion, chopped 1 Tbs minced or granulated garlic 2 Tbs salt Black Bean Dip 2 C cooked black beans 1 jalapeno chile, minced 1 small chopped onion 1 Tbs fresh chopped garlic 1 C sour cream (or use yogurt) 1 tsp cumin salt, pepper to taste Method: First prepare the black beans... Put all ingredients in a suitable pot. Bring to boil, then reduce heat t o low and simmer 2-3 hours, or until tender. Add more water if needed, and skim foam off the top Puree the beans in a blender or food processor. Add rest, puree until smooth.. Chill before serving. For a great smokey tasting dip, use chipotle(s) instead of jalapenos! Additional Notes: Recipe From: the Chile-Heads Recipe Collection ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------ AC'--------------------------------------- nts: 1 c Thick coconut milk 2 1/2 tb Red curry paste 3/4 c Thin coconut milk 1 tb Fish sauce 2 tb Light brown sugar 1 1/2 tb Tamarind water 1/4 c Ground unsalted dry roasted -peanuts or 3 tb creamy -peanut butter Method: In a pan, heat the thick coconut milk over low heat and cook until it thickens and becomes oily around the edges. Increase the heat. Add the curry paste and cook for 3 to 5 minutes, being careful not to burn. There wil l be a noticeable color and odor change as the mixture becomes properly cooked. Add the thin coconut milk gradually. Stir. Season with fish sauce, sugar, and tamarind water. Add the ground peanuts. Stir. Serve as a dipping sauce. The sauce will become spicier and thicker as it stands. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------ nion, sliced crosswise 1/8 inch thick 1/4 small white onion, sliced crosswise 1/8 inch thick lemon-soy vinaigrette (recipe follows) Method: In medium skillet, cook shallots, red jalapeno, half of the green jalapeno, and the garlic in 2 tsp of peanut oil, stirring over low heat until softened, about 5 minutes. Set aside to cool. In a bowl, combine the cooled vegetable mixture with the ground lamb and mix thoroughly. Add chopped fresh coriander, pickled cabbage, soy sauce, salt and peppe r. In a large skillet, cook the lamb mixture in the remaining 2 tsp of peanut oil over high heat, stirring well to break up clumps, until browned, about 4 minutes. Drain and set aside. Place 3 radicchio leaves on each plate and fill with the lamb mixture and fill with the lamb mixture. Combine the red onion, white onion, fresh coriander leaves and remaining green jalapenos; sprinkle on top of the lamb. Serve drizzled with a few tbsp of lemon-soy vinaigrette; serve remaining vinaigrette AD/oft/ ------------------------------------------ l until the mixture is the right consistency to drizzle and the sun-dried tomatoes are really broken up well. Arrange rounds of toasted baguettes on a platter and drizzle the tomato mixture over the tops. Serve as hors'd'ouvres or side dish. Alternative: I double the above and process to a spreadable (slightly thicker) consistency, and then refrigerate for up to 2 weeks. Keep in mind that the mixture will thicken slightly when refr igerated. I buy the large wide loaf of French Country Bread from Trader Joe's, slice off a sandwich-sized piece (or the sliced sourdough loaves) and toast it in the toaster. Then I spread the tomato mixture on the toast just like you would spread jam, and eat it like an open-faced sandwich. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ AC.ft/ ------------------------------------------ 2 Yeast Cakes 3/4 C. Sugar 3/4 C. Milk 1/2 Cube Margarine 5 Eggs, beaten Small bowl of water Method: Place flour and salt in a bowl. Make a hole and sprinkle sugar in the hole. Crumble in yeast cakes. Pour in beaten eggs and mix with hands. (it will be dry). Add melted margarine and warm milk mixture into the flour bowl. Knead with closed hand until dough is soft. To soften, add warm water with your hand, (15-20 minutes). Co at bowl with margarine and flour to prevent sticking. Let stand to double in size, breaking down once and let rise. Place in greased pans and let rise and bake. (Before baking, top with egg yolk). Bake at 300 in the beginning (5 mins) and then increase temperature to 350 for 25 minutes. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ----- Recipe: Stuffed Squash Ingredients: 1 large spaghetti squash 1 cup dried tomatoes (I use the dry ones, not packed in oil) 1/2 cup dried shiitake mushrooms (or porcini) 3 garlic cloves 1 cup bread crumbs (or whole stale bread) 1 cup fresh button mushrooms, chopped 1 Jerusalem artichoke, peeled and chopped 2 tsp basil 1 tsp oregano 1 tsp rosemary, crushed dash of salt 1 dash balsamic vinegar (or red wine vinegar) about 1/2 cup water Method: Preheat the oven to 350 F. Halve the squa sh and scoop out the insides. Place cut-side down in a baking pan and bake for about 20 minutes, or until it begins to get soft. Soak the dried tomatoes and mushrooms separately in hot water. Throw the garlic into a food processor while the machine is running. Process until the garlic is completely chopped. Throw in the stale bread and process until you have large crumbs. Empty into a medium mixing bowl. Add the fresh mushrooms, artichoke, herbs and salt to the bowl. When the dried tomato , scallions, jalape o, and process until finely chopped (or chop fine by hand). Add sugar, salt, oil and lime juice and mix well. Toss whrimp in mixture until well-coated; cover bowl and let stand an hour at cool room temperature or longer in the refrigerator. Spoon shrimps out of marinade and saute lightly (without additional oil) until shrimps are barely cooked. Arrange on serving plate and chill. Add reserved marinade to the liquid from the cooked shrimp and voil, stirring, until the liquid evaporates, leaving a thick green puree. Add cream and boil again, stirring constantly, until thick enough to pour. Do not reduce too much; this sauce thickens considerably as it cools. Pour sauce into a serving bowl and refrigerate with the shrimp until both are well-chilled and ready to serve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~in AC&-------------------------------------- 2 1/2 lbs. fresh shrimp in shells 1/2 C. Celery tops 1/4 Mixed pickling spices 1 T. Salt 2 C. Sliced Onions 8 Bay Leaves Pickling Marinade Method: Cover shrimp with boiling water; add celery tops, spices and salt. Cover and simmer for 5 minutes. Drain, then peel and devein under cold water. Alternate cleaned shrimp, onions, and bay leaves in shallow baking dish. Marinate as below: Pickling Marinade: Combine 1 1/2 C. salad oil, 3/4 C. white vinegar, 3 T. capers and juice, 2 1/2 t. celery seed, 1 1/2 t. salt, and a few drops of Tabasco sauce. Mix well. Pour over shrimp. Cover; chill for at least 24 hours, spooning marinade over shrimp occasionally. These pickled shrimp will keep at least a week in refrigerator. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------- Recipe: Australian Fish Ingredients: 1/2 pound fresh mushrooms 2 tablespoons butter 1 tablespoon oil 1/2 cup parmesan cheese 1 1/2 pounds fillet of sole (or any white fish) 1/4 teaspoon salt 1/4 teaspoon pepper 4 tablespoons green pepper -- chopped 6 tablespoons white wine 2 teaspoons fresh lemon juice 1 tablespoon fresh parsley -- chopped Method: Melt butter in skillet over low heat. Add mushrooms and saute over medium heat until tender. Rub oil over shallow 4-quart baking dish and sprinkle with grated cheese. Place fish on cheese. Sprinkle fish with salt and pepper. Add onions and top with mushrooms. Pour wine over fillets. Bake at 450 degrees for 20 minutes or until fish flakes. Sprinkle with lemon juice and parsley. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ---------------- Recipe: Hot Potato Salad Ingredients: 3 Potatoes, Med, Boiled In Skins 3 Bacon, Slices 1/4 c Onion, Chopped 1 T Unbleached Flour 2 t Sugar 3/4 t Salt 1/4 t Celery Seeds 1/4 t Pepper 3/8 c Water 2 1/2 T Vinegar Method: Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove fr om heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ SAUCEAdd garlic and crushe 3 jalapeno peppers, seeded and minced 3 serrano peppers, seeded and minced 1/2 can (3 1/2 ounces) chipotle chiles in adobo sauce, coarsely chopped 1 smoked ham hock 2 cans (24 ounces each) Italian peeled tomatoes 1/2 cup golden tequila 2 cups beef stock 1 tsp oregano Method: Preheat the oven to 500F. In a medium skillet, toast the cumin and coriander seeds over moderate heat until fragrant, 1 to 2 minutes. Immediately remove from heat. Grind to a powder in a spice grinder or food p rocessor. Place the ancho, mulato and pasilla chiles on a baking sheet and toast them in the oven until fragrant and puffed up, about 2 minutes. Remove the stems and seeds and grind the chiles in a spice grinder or food processor until powdered. In a stockpot, combine the beef, bacon, ham and corn oil. Cook over moderate heat until the fat is rendered and the bacon is golden, about 20 minutes. Add the celery, ground chiles and ancho chile powder. Cook, stirring frequently, until the Recipe: Tex-Mex Dip Ingredients: 3 medium-size ripe avocados 2 T. lemon juice 1/2 tsp. salt 1/4 tsp. pepper 1 C. dairy sour cream 1/2 C. mayonnaise or salad dressing 1 pkg. (1/4 to 1 1/8 oz. taco seasoning mix (dry) 2 cans (10 1/2 oz. each) plain or jalapeno-flavored bean dip 1 large bunch green onions with tops, chopped (1 Cup) 3 medium tomatoes, cored, halved, seeded and coarsely chopped (2 C.) 2 cans (3 1/2 oz. ea.) pitted ripe olives, drained, coarsely chopped 1 pkg. (8 oz.) sharp Cheddar cheese, shredded Large round tortilla chips Method: 1. Make guacamole: peel, pit and mash avocados in a medium bowl with lemon juice, salt and pepper. Combine sour cream, mayo and taco seasoning in a separate bowl. 2. Assembly: Spread bean dip on a large shallow serving platter. Top with guacamole. Layer on sour cream mixture. Sprinkle with onions, tomatoes and olives. Cover this with shredded cheese. Garnish with a dollop of sour cream. Chill for about ABBl.com/~inaka/inakasoft/ ------------------------------------------ tir in tomatoes, molasses, Worcestershire sauce, red pepper flakes, beans, and salt to taste and simmer until liquid is thickened, about 5 minutes. Preheat broiler. In a small bowl stir together oil and mustard and add crumbs, tossing to combine ingredients well. Sprinkle crumbs over beans and broil about 4 inches from heat until topping is crisp and golden, 1 to 2 minutes. Additional Notes: Recipe From: Gourmet MarCqch 1994 This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ powder, mustard, cinnamon, and chile pepper, and mix well. Allow to cool slightly (about 20 minutes), then puree the mixture in a blender or food processor until very smooth. With the mixture still in the blender or food processor, add the sour cream, cilantro, lime juice, salt, and pepper. Blend briefly, just until well mixed. If the mixture is too thick, thin it with m ly always pork. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ salt and pepper to taste. Spoon half into the lined mold. Cover with a layer of eggplant if you have slices left over and add the rest of the periciatelli. Lightly press down with your hands to spread the pasta mixture to the sides. Fold the over-hanging slices of eggplant over the pasta and cover completely with the reserved slices. Sprinkle the top with the remaining breadcrumbs and dot with the remaining 2 tablespoons butter. Bake for 25 minutes, or until golden brown on top. Remove from the oven, put a platter on top, and invert the pan. Let stand for at least 10 minutes before unmolding. Remove the sides and bottom of the pan. Serve with the remaining sauce on the side. Additional Notes: Recipe From: A Tom CollinsB CocktailsC 1Dl2 ounces gin 1 ounce lemon juice 1 t. superfine sugar 3 ounces club soda 1 maraschino cherry 1 orange slice, WHIRL UNTIL MIXTURE IS CONSISTENCY OF COURSE MEAL. WITH MACHINE RUNNING, SLOWLY ADD WATER UNTIL MIXTURE FORMS A BALL. DIVIDE DOUGH, ROLL OUT --- 1/2" THICK CUT OUT BONES. TRANSFER TO UNGREASED COOKIE SHEET. BAKE FOR 10-15 MINUTES OR UNTIL BOTTOMS ARE LIGHTLY BROWN. COOL ON WIRE RACK. REFRIGERATE IN AIRTIGHT CONTAINER. AC.dditional Notes: Recipe From: inaka@tdl.com AC'--------------------------------------- 1 c boiling water 10 dried tomatoes 1 t drained capers juice of one fresh lemon or lime 1 t olive oil (or more if you prefer) 1/2 t salt (or more to taste )pepper to taste loaf of french baguette bread sliced 3/4-1thick and toasted under broiler, or in toaster oven Method: Soak dried tomatoes for 30 minutes (or until soft) in boiling water. Drain and reserve soaking water. Combine rest of ingredients in a food processor or osterizer. Add t he soaking water as you process really well until the mixture is the right consistency to drizzle and the sun-dried tomatoes are really broken up well. Arrange rounds of toasted baguettes on a platter and drizzle the tomato mixture over the tops. Serve as hors'd'ouvres or side dish. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------ Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ surface of the foil, and lay a bed of mint leaves on top of it. Use only enough so that the chicken will neat little bed to lay upon! 3. Cut the red onion into coarse pieces. Sprinkle loosely on top of the mint leaves. Sprinkle some salt over the o nion and mint. 4. Peel the garlic cloves, and cut each in half. Take the chicken out of the marinade and sprinkle both sides with salt and pepper to taste. Place the pieces on top of the mint and onions. Take the garlic pieces and place them between chicken pieces (or even on top, if you like!) 5. Bake in a 350 degree oven for around 30 min. (depending on how much chicken you used), or until fully cooked. Fully cooked means that when you poke a knife next to the bone, there won't be Recipe: Italian Cream Cake Ingredients: For cake layers 2 cups granulated sugar 1 1/2 cups vegetable shortening, softened 1 stick (1/2 cup) margarine, softened 5 large eggs, separated 2 cups all-purpose flour 1 teasp baking soda 1/2 teasp salt 1 cup well-shaken buttermilk 1 teasp vanilla 2 cups sweetened flaked coconut 1 cup chopped pecans For frosting an 8-ounce package cream cheese, softened 1 stick (1/2 cup) margarine, softened 1 teaspoon vanilla a 1-pound box confectioners' sugar thod: Make cake layers: Preheat oven to 375 F. and lightly butter and flour three 9- by 2-inch round cake pans, knocking out any excess flour. In a bowl with an electric mixer beat together sugar, shortening, and margarine until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt. Beat flour mixture into egg mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, un Recipe: Venn Pongal Ingredients: 2 cups rice 3/4 cup mung dal, dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin, turmeric, salt to taste. A good bunch curry leaves a little chopped ginger 5-6 tbspns ghee/melted butter turned brown bunch cashews Method: Wash rice and roasted dal. Add water to one inch above level of rice. Add turmeric and let it simmer. Add a little more water if not semi-solid. When done remove from heat. Warm ghee and roast ca shews until a golden, remove carefully and set aside. Throw in cumin seeds, cracked pepper, curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. Add the ginger. Mix well. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tional Notes: Recipe From: i chopped Wand cook until al dente. To sauce add lime juice, cilantro, chili peppers or hot sauce and the cheese and mix well. When pasta is done, quickly drain and place in large bowl. Pour sauce over pasta, add butter and toss well, adding salt a Recipe: Zucchini Bread Ingredients: 3 Eggs 1 C. Vegetable Oil 1 1/2 C. Sugar 3 Medium Zucchini (grated and well drained) 2 t. Vanilla 2 C. Sifted Flour 1/4 Baking Powder 2 t. Baking Soda 3 t. Cinnamon 1 t. Salt 1 C. Raisins 1 C. Chopped Walnuts Method: Beat eggs lightly in a large bowl. Stir in oil, sugar, zucchini and vanilla. Sift flour, baking powder, baking soda, cinnamon, and salt into wax paper. Stir into egg mixture until well blended; stir in raisins and nuts. Spoon batter into well greased 8x5x3 loaf pans. Bake in moderate oven (375 ) for one hour or until enter springs back when lightly pressed with fingertip. Cool in pan on wire rack for 10 minutes. Remove from pans and let cool completely. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ s and spo 1/2 pound dried rice noodles 1/8 inch wide Warm Water 1/2 pound shrimp, chicken, pork or combination 1/4 cup fish sauce 1/4 cup + 2 tablespoons granulated sugar 1/4 cup + 2 tablespoons white vinegar 1 teaspoon paprika 4 green onions 1/2 cup vegetable oil (more if needed for step six) 1 teaspoon chopped garlic 2 eggs 3/4 pound bean sprouts ground roasted chiles (see note at bottom) ground unsalted roasted peanuts Lime wedges to six servings. Very low in fat prepared as noted above especailly if you trim fat from chicken. You may choose to use olive oil instead of the garlic vinegar but it doesn't add much to the finished product except 240 calories from fat. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ one layer, cook the onion, carrots, celery, and garlic in the 1/2C. vegetable oil 6 cloves garlic, finely chopped 1C. small cooked shrimp 1T. sugar 3T. fish sauce 1 1/2T. ketchup 2 eggs, beaten 3/4lb. rice vermicelli, soaked in hot water for 15 mins. and drained 1C. bean sprouts Garnish 1T. dried shrimp powder 2T. peanuts, coarsely ground 1/2t. dried red chili flakes 2 green onions, finely chopped 2T. coriander leaves, chopped 2 limes, sliced into rings -------------------------------- E1 Garlic clove, thinly sliced 1 T Olive oil 1/4 c Onion, chopped 1/3 c Pepperoni, coarsely chopped 16 oz Plum tomatoes, with juice, c 1/2 t Basil, crumbled 1/4 t Oregano, crumbled 1/4 t Hot red pepper flakes 2/3 c White beans, canned, drained 1 T Fresh parsley, minced 1/4 lb Tubular pasta 1 Parmesan cheese, grated Ice Cream 1 1/2 pounds peaches, peeled, pitted, sliced; peels and pits reserved 2 tablespoons fresh lemon juice 2 cups whipping cream 1 cup milk (do not use low-fat or nonfat) 1 1-inch piece vanilla bean, split lengthwise 4 large egg yolks 3/4 cup sugar 1/2 cup light corn syrup Peaches 1 2-inch piece vanilla bean, split lengthwise 1/4 cup dry white wine 3 tablespoons sugar 4 peaches, peeled, pitted, sliced b 2 1/2 pounds chicken wings, trimmed and separated 1/4 cup peanut butter 3 teaspoons curry powder 1 teaspoon salt 1 teaspoon pepper 6 tablespoons lemon juice 2 tablespoons brown sugar 5 tablespoons soy sauce 2 tablespoons ginger 3 minced garlic cloves 2 tablespoons peanut oil 2 teaspoons Tabasco sauce t raspberries 1/4 cup currant jelly, melted and cooled Method: Make the shell: In a small saucepan cook the butter over moderate he at until it is golden brown, being careful not to let it burn, let it cool, and chill it just until it is no longer liquid. (The butter may be browned 1 day in advance and kept covered and chilled. Let the butter soften at room temperature before using.) In a bowl cream together the browned butter, the granulated sugar, and the brown sugar and beat in the egg, the vanilla, and the almond extract. Into the bowl sift the flour, the baking powder, and the salt and beast the dough until it is on raspberry sauce around cakes. Additional Notes: Recipe From: Bon App August 1995 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 3 1/2 pounds red-skinned potatoes, peeled, cut into 3/4-inch pieces 3 tablespoons white wine vinegar 2 hard-boiled eggs, chopped 1/2 cup chopped onion 1/2 cup chopped celery 1/3 cup chopped Italian parsley 3/4 cup mayonnaise 3/4 cup sour cream 4 teaspoons Dijon mustard This is the one potato salad that purists dream of-plenty of tangy dressing and just a bit of crunch. Low-fat or nonfat mayonnaise and sour cream can be used. nd beet slices in the salt water. Let pickle for about weeks. Taste before discarding water. When ready to serve, remove from salt water, drip dry, and present in a deep dish. Leave pickled turnips in salt water until ready to eat. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ th a knife and transfer to a serving platter. Garnish with fresh bas :1/4 ts Garlic salt or powder 1/4 tb Parsley flakes 1/4 ts Italian seasonings 1 lb Bisquick 8 3/4 oz Cold water 1/4 lb Cheddar cheese,-sharp,grated 1/8 c Butter or margarine Note: For a smaller batch I usually use 2 C. Bisquick, 1/2 cup cold water, and 3/4 c. grated cheddar which will yield about 12 biscuits. n for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge, and invert the cake onto Oa plate. Serve the cake warm or at room temperature with the whipped cream or the ice cream Additional Notes: Recipe From: Gourmet April 1993 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ sauce We fresh lime juice 1/2 tsp. tabasco sauce 1 tsp. minced fresh jalapeno (optional) warm torti Method: Stir together wine, vinegar, oil, thyme, salt and pepper. Place tenderloins in a glass or porcelain dish or enameled baking pan just large enough to hold them in one layer. Pour wine mixture over pork, cover and refrigerate at for least 2 hours, turning occasionally. Place avocado meat in bowl and mash coarsely with a fork. Add the tomato, garlic and cilantro, then mix in the lime juice. Add tabasco sauce, jalapeno and salt and pepper to taste. Press a piece of plastic R3/4 to 1-pound pork tenderloin 6 Tbls. cream (I've used soy milk since I never have cream on hand) 2 Tbls. cream sherry 1 tsp. Dijon mustard 1/2 tsp. prepared horseradish 1 Tbls. butter or margarine 1 large onion, thinly sliced 1 small golden Delicious apple, thinly sliced (I've used any variety of apple I have on hand) Salt and pepper ne. Approximately 1.5-2 hours in a 400 deg oven. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This reD cipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 16" pizza pan. Preheat oven to 500. Brush dough with olive oil, prick with a fork, and bake 5 minutes. Spread sauce, 16 oz. shredded mozzarella cheese, and toppings on top and bake for 10 minutes. Sauce:Fry onion in a little oil. Add tomatoes, paste, and spices. If using canned tomatoes, process in blender. Cook sauce until thick, about 1 E1/4 cup finely chopped green onions 1/2 tsp pickling (coarse) salt 1/4 tsp freshly ground black pepper 1/2 cup finely chopped fresh parsley 2 tsp chopped fresh oregano OR 1/4 tsp dried 1 tbsp chopped freshbasil OR 1/4 tsp dried 1 cup unsalted butter, softened 9 (about 7-inch) pita bread, each pita cut into eighths. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 1 small whole stalk of celery cut in small pieces about 2 cups 2 onions peeled and chopped 2 Tbls. chopped parsley leaves 3 Tbls. oil(I use corn or peanut oil) 5 medium potatos peeled and cut in small cubes 1 mild pepperoni sausage cut into 2 inch chunks (pepperoni is the closest to smoked Hungarian sausage) 1/4 tsp. black pepper corns 4 Bay leaves 2 quarts of water 3 Tbls. of good white vinegar 6 raw eggs 1/2 pint of sour cream 1 tsp. Salt (celery and the vinegar are naturally salty) a@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ soy sauce with a little bit of sugar. **To make hot oil, sprinkle a few drops of salt onto 1 teaspoon of ground red (cayenne) pepper (in a heatproof dish like Pyrex!) and set aside. Heat 1 tablesppon of cooking oil in a pan and pour it over the powder. This can also be purchased (Makes about 2 dozen) Dough 2 cups all-purpose flour 1/2 cup water Filling 1/2 lb ground pork 1/2 small Chinese (Napa) cabbage, cored and chopped1 green onion, coarsely chopped 2 thumb-sized slices fresh ginger, minced 2 water chestnuts, chopped 1 tsp salt 1/2 tsp sugar pinch white pepper 1 tsp sesame oil 5 Tbsp vegetable oil 1 cup water Sauce hot chili oil red rice vinegar soy sauce use American or Velveeta! AdditionD al Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ hour until potatos are soft.Add the 3 Tbls. of vinegar. Taste and if soup does not have enough salt add to taste. While soup is simmering break 6 raw eggs one egg at a time into the pot. Space them so they will cook to a firm stage without touching one ano W mash to a paste. Return bean paste to mixture and stir. Simmer 15 more minutes and then serve hot over the rice. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created u 12 uncooked jumbo shrimp, peeled deveined 1/2 cup dry white wine 1/3 cup olive oil 2 garlic cloves, minced 1/4 teaspoon dried crushed red pepper 3 thin prosciutto slices, each slice cut lengthwise in half, then crosswise in half 2 tablespoons minced Italian parsley Lemon wedges bowl. For best results let the butter soften.) When you have thoroughly creamed the butter and sugar, add the eggs, one at a time, stirring well. (Yes, stirring! Good ole ma didn't have an electric mixer or a Cuisinart.) In a separate bowl or mixing cup, mix the flour with the salt and baking soda. Put aside. In another mixing cup, mix the vanilla with the buttermilk. .Now you have three mixtures: the creamed butter/sugar/egg, the flour and the buttermilk. .Alternatively add a little of the flour and buttermilk mixtures to the large mixing bowl containing the butter/sugar/eggs. Stir well each time before progressing to the next step It is better to add the ingredients in _small amounts, flour Weach of the veggies, and about 1/2 pounds of each of the meats. I use alot of left overs and sometimes there is not much of one, and alot of another. I try and balance the smell and look of it. My skillet is one of those semi "wok" ones, rou nded, about 12" across and 6" deep. It is usually about 1/2 to 2/3 full now. Now I add 2 to 3- 14oz cans of broth or about 2 to 3 pints if you made your own. The mix should just be covered. If I remember I reserve 1/2 can of broth to blend the stir fry seasoning in. If not I use water. Bring it to a boil and add an equal amount of instant rice. I use the cans to measure a 1 to 1 volume. If I'm working from scratch, I pour the boiling liquid off into the "not instant" rice an 11 lb. can salmon, undrained 1 egg 1medium onion, finely diced 1 large green pepper, finely diced 2 cups cooked tomatoes 1 1/2 cups bread crumbs 3 tablespoons butter 1 tablespoon parsley 1/2 teaspoon salt 1/8 teaspoon pepper 1 teaspoon chili powder Optional: 1 or 2 cups sharp cheddar cheese, shredded he onion rings in the flour. Shake off the excess. Dredge the fish in the remaining flour, then brown quickly in the combined butter and oil for 5-6 minutes on each side. Brown the onion rings as well (after the fish have been removed from the pan). Arrange the fish on a warm plate and cover with the onion rings. Deglaze the pan with the fish stock and serve as a sauce over the salmon. Serve with boiled potatoes. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ he loin 3 pound boned and rolled pork loin 1 to 1 1/2 cups dry white wine 2 cloves garlic, cut into slivers salt and freshly ground pepper to taste 1/2 teaspoon dried thyme Slices of roasted pork loin bathed in an artichoke heart and mustard-flavored sauce. This disk is also delicious when served at room temperature, enabling you to prepare it in advance. Artichoke-Mustard Sauce A creamy mustard-based sauce featuring chopped artichoke hearts. I use this sauce to adorn any cooked meats - steak, lamB b, pork -chicken or turkey, or to dress a piece of grilled fish. 1/4 cup Dijon mustard 6 tabs boiling water 3/4 cup olive oil freshly ground pepper to taste 2 teasps lemon juice 14 ounce can artichoke hearts, drained and coarsely chopped once, for 25 minutes. Add the carrots, onions and shallots and cook until the vegetables are tender, about 25 minutes. Add the prunes and Calvados and cook 5 minutes longer. Remove the roast to a carving board. Using a slotted spoon, transfer Wrade) Cut the baked cake once, put down a layer of apricot marmelade, and put it back together. Cover cake with melted semi-sweet chocolate Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ --------- 38 oz Canned Salmon 1 small Onion, Chopped Fine 1 1/2 Cups Cooked Potato, Mashed Pepper 1 tsp Curry Powder 1 Whole Egg, For Glazing 2 Tbls Parsley, Chopped 1/4 Cup Milk 1 Tbls Lemon Juice Dry Bread Crumbs 1 Egg Yolk, Lightly Beaten arp cheddar cheese, shredded Method: Mix salmon and egg. Add finely diced onion and green pepper, tomatoes, butter, 1/2 cup bread crumbs, parsley, salt, pepper, and chili powder. Simmer slowly in sauce pan 10 to 15 minutes. Turn into buttered casserole or individual dishes. Cover with remaining bread crumbs and bake in a moderate oven, 375 until crumbs are brown. Top with cheese Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ on half, and season again with salt and pe b1small bag salad macaroni (small seashell) 1 medium stack broccoli, chopped 1 small chopped onion 1 clove garlic, chopped 1 1/2 cups salmon-canned or cooked 1 small jar artichoke hearts, chopped 1 small bag sliced almonds 1 tablespoon mustard 1 cup sour cream 1 cup mayonnaise 1 teaspoon celery salt 1/2 teaspoon horseradish 1 tablespoon lemon juice er Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ley, lemon j uice, lightly beaten egg yolk, salt and pepper. Mix thoroughly. Refrigerate until firm. Mold the salmon mixture into croquette shaped (1" x 2") ovals. Combine the whole egg with the milk. Dip the croquettes into the mixture. Dip the coated croquettes into the bread crumbs, press on firmly. Refrigerate for 1 hour. Preheat the oil in the deep fryer. Deep fry until golden brown.Drain on paper towels. Serve hot. Additional Notes: Recipe From: inaka@tdl.com ---------------------------------- 3 Lb Sirloin, Ground Coarse 2 Lb Lamb, Ground Coarse 2 Onion, Chopped Coarse 1 1/2 Tbls Salt 1 Tbls Mexican Oregano 1 tsp Sesame Oil 3 Tbls Cumin, Ground 2 Tbls Corn Oil 3/4 CupTomato Paste 2 Cups Green Bell Peppers, Cored, Seeded & Chopped 12 oz Budweiser Beer 3 Jalapeno Chile Peppers Stemmed, Seeded & Diced 1 Tbls Cayenne Flakes 2 Cups Stewed Tomatoes, Chopped 1 1/2 CupsTomato Sauce es, lime juice, onion, jalapeno pepper, sugar, and hot pepper sauce. Cover and blen d til smooth. Strain mixture through a sieve lined with cheesecloth. Transfer to a serving pitcher. Stir in orange juice and tequila. Serve over ice cubes with celery stalks. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ n dish needs to be made of a thin metal that conducts heat quickly 2 tablespoons margarine 4 salmon steaks 1/4 teaspoon pepper 1 teaspoon grated fresh ginger root 1/4 cup finely chopped green onion, white part only 1 tablespoon cornstarch 1/2 cup white wine 1/2 cup evaporated milk 1/2 teaspoon lime juice dash cayenne pepper created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ J2 x Salmon steacks, 3 cm thick - (3/4 in) 2 x New-season onions, white- part only 36 x Basil leaves 4 x Very ripe tomatoes 6 x Cloves of garlic, inner- green parts removed 15 g Unsalted butter (1/2 oz) 1 x Sprig of fresh thyme 6 tb Olive oil Salt, pepper and cayenne bowl. Season with salt and pepper. Season salmon lightly with salt and pepper. Spread 1 tablespoon yogurt mixture over each salmon steak. Arrange salmon in prepared dish. Bake salmon until just cooked through, about 18 minutes. Transfer to plate. Garnish with chives. Serve, passing remaining yogurt mixture as sauce. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ salmon. Garnish with chopped parsley. Serve hot. Additional Notes: Recipe From: i Marinade 2 cups water 1 cup red wine vinegar 1 tsp salt 10 peppercorns 10 juniper berries 5 cloves 1/2 tsp mustard seed 3 onions 1 carrot 2 bay leaves 1 cup red wine 1/2 tsp coriander 1/2 tsp marjoram 1/2 tsp rosemary Roast 3 1/2 lb beef roast 1 cup raisins 1 cup currants 2 tbsp butter (or 3 tbs clarified butter) 1 tbs lard 2 medium onions 4 gingersnap 1 cup cream salt black pepper 1 tbs currant jelly 1/2 cup red wine beat briefly and then fearlessly cook the mixture over an open flame, whisking constantly. When the sauce has thickened and is nice and creamy, remove from the heat and beat in the butter in a thin stream. If the sauce starts to get a little glossy or looks slippery around the edges of the bowl, beat in a few tablespoons of warm water. It it completely separates, put a tablespoon of Dijon mustard in another bowl, add a little curdled sauce, beat till it smooths out, then add the rest of the mess bit by bit. Finish the sauce with just a jolt of T Wil it's right on. Cook down gently to desired thickness (or thin with chicken broth or water), and take off heat. Reheat gently when about to serve the satehs. Get your rice going, and start barbecuing or broiling the satehs. Mixture A: 3 large fresh chili peppers, coarsely chopped 3 shallots, coarsely chopped 2 cloves garlic, coarsely chopped 2 slices fresh (or dried and soaked) galanga, coarsely chopped B Mixture: 1 T chopped fresh lemon grass 1 T coriander seeds 1/4 t ground mace 1/4 t ground nutmeg 1/4 t ground cinnamon 1 c coconut milk (unsweetened) 1 1/2 T raw sugar 3 T tamarind water or 1/2 T tamarind concentrate from aB n Indian sore + 3 T water Non-vegetarian addition: 1 1/2 T fish sauce (nam pla) 1 1/2 c coarsely chopped or crushed peanuts Garnish: 1 T chopped fresh coriander leaves (cilantro) d refrigerate 1 to 2 hours. Meanwhile, prepare peanut sauce and soak the bamboo skewers in cold water. Drain chicken and thread strips onto skewers. Cook on grill over hot coals or under broiler until just cooked through, 1 or 2 minutes per side. Serve with a bowl of peanut sauce on the side. PEANUT SA 12 cups dry mung beans 3/4" cube of peeled, fresh ginger root. For every one cup of soaked beans, add: 1/2 cup water 1/2 tsp Spike or other vegetable-seasoned salt 1/2 tsp asafetida or 1 clove garlic 1/4 tsp baking soda 1/8 tsp cayenne 1/8 tsp black pepper (Makes 18 to 20 pancakes) Method: Using mallet, lightly pound chicken between sheets of plastic wrap to 1/2 inch thickness. Season chicken with salt and pepper. Melt butter in large skillet over medium -high heat. Add chicken to skillet and saute just until cooked through, about 3 minutes per side. Transfer chicken to platter, cover with foil and keep warm. Add vermouth, lemon juice, and lemon peel to skillet; boil 1 minute, scraping up browned bits. Add cream, broth and any juices accumulated from chicken; boil until reduced to sauce consistency, about 8 minutes. Mix in 1/4 cup Parmesan. Season sauce with salt and pepper. Pour sauce around chicken. Sprinkle with 1/4 cup Parmesan an 4 skinless boneless chicken breast halves 2 tablespoons unsalted butter 2 tablespoons dry vermouth or white wine 2 tablespoons lemon juice 2 teaspoons lemon peel 3/4 cup whipping cream 1/2 cup chicken broth 1/2 cup grated Parmesan cheese chopped fresh parsley e is traditionally served with SOUR CREAM AND HORSERADISH SAUCE.Potatos and a sauerkraut dish go well with this dish too. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe waD s created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 3. Cut onions, carrots and potatoes in little cubes. Heat oil, place meat in it and roast until brown from all sides.Add onions until brown, too. 4. Salt the meat, add potatoes and carrots, then the bouillon, and, optionally, some more red whine (esp. if you used only vinegar before). Add also a little of the marinade (without leafs and pepper). A1 lemon 12 oz dry linguine (i used fresh) 1 lb scallops, rinsed and drained 1/4 cup butter 1/4 cup olive oil 3 large red bell peppers, seeded and cut into this slivers 2 cloves garlic, minced or pressed 1/4-1/2 tsp crushed red pepper 1/4 cup regular strength chicken broth 1/4 cup finely chopped parsley salt and pepper soda, and salt. In a blender or food processor blend milk, sour cream, egg, and 1/2 cup scallion until smooth. Add mixture to flour mixture and stir remaining 1/2 cu p scallion until combined well. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and, working in 2 batches, drop batter by tablespoonfuls into skillet. Spread batter into cakes about 2 inches in diameter and cook 2 to 3 minutes on each side, or until golden. Transfer griddlecakes as cooked with a metal spatula to a heatproof plate and keep warm. Makes about 8 griddlecakes, serving 2 as a side dish. Additional Notes: Recipe From: inaka@tdl.com Widdle over a medium flame and pour 1/2 to 1 teaspoon of oil into the skillet or griddle. With a spoon, mix batter thoroughly (batter must be mixed before each pancake is poured because it separates very quickly) and scoop out 1 /3 to 1/2 cup of batter. Pour batter into the middle of the skillet and place the rounded bottom of a broad spoon very lightly in the center of the batter. Then use a slow, gentle and continuous spiral motion to spread the batter outward with the back of the soup spoon untill the pancake is about 7" to 8" in diameter. If batter is sticking to the spoon and making holes in the pancake as you spread, you are either pressing too hard or you didn't begin pressing soon enough and the batter juice Wde dish Plum SaucePlace the plums in a saucepan, cover with water and bring to a boil. Reduce heat, and simmer until soft, about 6-8 minutes. Drain, then peel and pit the plums. In a bowl mash the plums and then stir in the remaining ingredients.Transfer to a saucepan, bring t o a boil, then simmer for 20 minutes. Cool the sauce, then place in a covered container in the refrigerator overnight so that the flavors will combine. Serve at room temperature. I was lavishly complimented by my Russian dinner guests, who said that the only thing that wasn't authentically Russian about my shashlykwas that the meat I used was too high-quality ... Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Compu satan's fantasy chili satay satay satay satay sauce sauce bearnaise sauce demi-glace sauce italian dishes sauce hollandaise sauerbraten sauerbraten sauerbraten roasted sauerkraut sausage kolbasz sauteed chicken lemon sauce sauteed potatoes garlic butter savory indian pancakes savory pumpkin spread savory salad chicken breast scallion biscuits scallion griddlecakes scalloped potatoes scallops pepper scallops peppers scampi rockefeller scandia's gravad scarlet lemon wings schinkenfleckerl schmarrn scones scones scones seafood fantasia seafood stuffed potatoes sesame chicken setchouan glazed chicken wings seven seven seven flavor chicken italian cream vinegar mustard artichoke sauce virginia's famous pickles { }zzyxz{zxy w{xxw yzyzy }{z{|} {{wxW}|}{z| {}z}z~{ ~{|zz~ z{zz{{}y{}z}{ }y|y} } ~{|z~} {~{z{z z|zzywzz{{ x{}yx yxyzz{||~~{}~yy {xzz|~ {zzyzy{{zz{zyz{{yzy 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vichyssoise vietnamese sauce spring rolls vietnamese spring rolls vinaigrette vinegar mustard artichoke sauce virginia's famous pickles vodka gimlet walnut ketchup watermelon welsh cakes whipped cream biscuits whipped cream cakes peaches whiskey-cured salmon white white sauce white russian ketchup risotto winter fajitas world championship chili yankee noodle dandies yogurt dressing yucatan zucchini bread Computer Cuisine 6.0.fp3n app?r FMP3FMP3 ee;;;;;;; e;;;;;;;e e;;;;;;e;;;;;;;;;; e;;;;e ;;;;;;;;;;;;; ;;;;e ;;;;; e;;;;;;;;; ;;;;;;; e;;;e e;;;;;; ;;;;;; e;;;;e ;;;;;;;; e;;;;;;;;;;;;;;;; eee;;;;;;; ;;;;;;;;; ;;;;;; """"* """""""""* """"*" """""""" """"! 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