Ingredients for Poor Knights of Windsor Recipe
2 c Raspberries
6 sl Bread; up to 8
3 tb Confectioners sugar
-crusts remove, cut in
1 c Heavy cream
-triangles
1/2 c Sherry
3 oz Butter; 6 Tbsp
3 Egg yolks; lightly beaten
1 ts Cinnamon
Poor Knights of Windsor Preparation..I have never found out the origin of this recipe or where its name comes from. However, it is particularly pleasant because of the contrast between the hot toasted bread (which is similar to the French toast) and the cold raspberries and cream. Sprinkle the raspberries with confectioner’s sugar, crush them gently with a fork and set aside. Whip the cream until it is stiff. Place the sherry in one bowl and the lightly beaten egg yolks in another. Dip the bread slices first in the sherry and then in the egg yolks. Melt the butter in a frying pan and when it is hot, fry the bread on both sides until it is golden brown. Transfer the slices to a warm dish and sprinkle each side with a little cinnamon. Place a few of the raspberries on each slice of the toasted bread and cover with a dollop of cream. SERVES: 4-6 SOUR
Ingredients for Roast Fresh Ham, Tudor Style Recipe
1 Fresh ham or fresh pork
1/2 ts Ground cloves, or 1 teaspoon
-shoulder, whole or half,
-whole cloves
Bone in or boneless 1
tb Whole allspice, or 1
2 lg Onions, chopped
-teaspoon ground allspice
2 lg Carrots, chopped
1 tb Grated orange zest
2 Stalks celery, including
1 tb Black peppercorns
-leaves, chopped 1
lg Bay leaf
3 Cloves garlic, chopped
Salt, to taste (optional)
1 ts Brown caraway seeds 1
1/2 c Red table wine
1 ts Black caraway seeds (if not
1/2 c Red wine vinegar
-available, use brown) 1/2
c Olive oil
1 ts Celery seed
1/2 c Cognac (optional)
2 ts Ground cinnamon
Roast Fresh Ham, Tudor Style Preparation...Trim every bit of fat possible off the meat and discard. Place the meat in a large non-metal container. Mix all of the other ingredients together and pour over the meat. Marinate the meat in the refrigerator for at least 6 hours or up to 8 days. Turn the meat several times during marination so that no section is allowed to become dry. When ready to roast, transfer the meat to a large heavy roaster pan (an enameled iron roaster with a lid would be ideal). Remove the bay leaf, peppercorns, whole allspice and whole cloves (if used) from the marinade and pour the marinade over the meat. Roast the meat in a 350 F oven, basting frequently. Allow 30 to 40 minutes per pound. The inside temperature should be 165 F to 175F as measured with a meat thermometer. Remove the cover during the last 1/2 hour. You should be able to cut with a fork when done. If the pan becomes too dry, add additional red wine and/or water, 1/2 cup at a time. You will want at least 1 cup of liquid remaining in the panwhen the roast is done. Transfer the roast to a carving platter and allow it to cool slightly before carving. If desired, serve surrounded with small baked apples or spiced crab apples. HUNTER’S SAUCE: Strain the liquid and vegetables from the roasting pan. Transfer the vegetables to a food processor or blender. Return the liquid to the roasting pan and skim off as much fat as possible. Add 1/2 cup of hot water to the pan and bring to a boil over high heat, scraping up the particles adhering to the pan. Reduce the liquid to 1 cup. Puree the vegetables in the food processor or blender. Add the reduced cooking liquid and blend until smooth. Transfer to a small saucepan and bring to a boil, stirring constantly. If the sauce is too thick, thin to the desired consistency with hot water. Serve in a silver or pewter pitcher, bowl or sauceboat.
[Ingredients for Shepherd s Pie Recipe
5 lg Potatoes
6 Sliced mushrooms
Salt 2
tb Chopped parsley
2 tb Butter/margarine
1 tb Tomato paste
1 ds Milk/whipping cream
1 ds Worcestershire sauce
Pepper 1
c Brown gravy
1 lb Lean ground beef
1 pk (10-oz) frozen peas or 1 lb
1 lg Tomato chopped
-peas shelled
Shepherd 's Pie Preparation..Cook potatoes in salted water to cover. Drain, cool and peel. Mash in large bowl with butter, milk and season to taste with salt and pepper. SEt aside. Saute beef until browned, stirring to keep meat crumbly. Season to taste with salt and pepper. Add tomatoes, mushrooms, parsley, tomato paste, worcestershire and gravy. Stir to mix. Add peas and cook about 5 minutes. Turn mixture into casserole. Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown.
Tuesday, 28 April 2009
McDougall Recipes
Ingredients for Lancaster Bean and Vegetable Soup Recipe
1 md Onion, chopped
2 tb Whole wheat flour
4 c Vegetable stock
2 md Carrots, sliced
1/4 ts Marjoram
3 c Brussel Sprouts, halved
2 c Cooked baby lima beans
2 tb Parsley, minced
Lancaster Bean and Vegetable Soup Preparation..Place onions in a large heavy bottomed sauce pan and saute in water until lightly browned, stirring often. Stir in the flour. then add the stock, carrots and marjoram. Bring to a boil then reduce heat and simmer for 10 minutes. Add the brussel sprouts. Return to a boil then simmer for another 10 mihnutes. Add the beans and parsley. Stir and coom unitl heated through before serving. Do not overcook; the brussels sprouts should remain crisp-tender. ** For a vegetarian main meal, serve over 3 cups of cooked brown rice. From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Ingredients for Marilyn s Crispy Potatoes Recipe
2 lb Russet potatoes (cooked)
1/2 c Vegetable stock
1 bn Scallions (chopped)
Pepper to taste
2 ts Italian seasoning
Paprika
Marilyn s Crispy Potatoes Preparation..Dice cooked potatoes. Place in 8 x 11 baking dish. Sprinkle with scallions, Italian seasoning and pepper. Mix gently with fork. Pour vegetable stock over potatoes. Sprinkle with paprika. Bake at 400 degrees on upper shelf. Stir every 15 minutes until nicely browned and crisp, about 45 minutes. Place under broiler to complete browning.
Ingredients for Esau s Pottage Recipe
1 c Uncooked barley
1 c Uncooked lentils
1 lg Onoin chopped
1/2 c Celery shopped
1 cl Garlic minced or pressed
1 ts Salt
1 tb Soy sauce
6 c Water
Esau s Pottage Preparation..COMBINE all ingredients in a large covered saucepan BRING TO A BOIL, then reduce heat nd simmer until done OR BAKE at 350 for 45-50 minutes SPRINKLE with chopped fresh parsley and serve over cooked brown rice ** Natures Pantry Cookbook**
1 md Onion, chopped
2 tb Whole wheat flour
4 c Vegetable stock
2 md Carrots, sliced
1/4 ts Marjoram
3 c Brussel Sprouts, halved
2 c Cooked baby lima beans
2 tb Parsley, minced
Lancaster Bean and Vegetable Soup Preparation..Place onions in a large heavy bottomed sauce pan and saute in water until lightly browned, stirring often. Stir in the flour. then add the stock, carrots and marjoram. Bring to a boil then reduce heat and simmer for 10 minutes. Add the brussel sprouts. Return to a boil then simmer for another 10 mihnutes. Add the beans and parsley. Stir and coom unitl heated through before serving. Do not overcook; the brussels sprouts should remain crisp-tender. ** For a vegetarian main meal, serve over 3 cups of cooked brown rice. From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Ingredients for Marilyn s Crispy Potatoes Recipe
2 lb Russet potatoes (cooked)
1/2 c Vegetable stock
1 bn Scallions (chopped)
Pepper to taste
2 ts Italian seasoning
Paprika
Marilyn s Crispy Potatoes Preparation..Dice cooked potatoes. Place in 8 x 11 baking dish. Sprinkle with scallions, Italian seasoning and pepper. Mix gently with fork. Pour vegetable stock over potatoes. Sprinkle with paprika. Bake at 400 degrees on upper shelf. Stir every 15 minutes until nicely browned and crisp, about 45 minutes. Place under broiler to complete browning.
Ingredients for Esau s Pottage Recipe
1 c Uncooked barley
1 c Uncooked lentils
1 lg Onoin chopped
1/2 c Celery shopped
1 cl Garlic minced or pressed
1 ts Salt
1 tb Soy sauce
6 c Water
Esau s Pottage Preparation..COMBINE all ingredients in a large covered saucepan BRING TO A BOIL, then reduce heat nd simmer until done OR BAKE at 350 for 45-50 minutes SPRINKLE with chopped fresh parsley and serve over cooked brown rice ** Natures Pantry Cookbook**
Native American Recipes
Ingredients for Pot Roast of Buffalo Recipe
1 Young buffalo rump roast
About 5 1/2-6 lbs.
1/4 lb Chilled fat salt pork
Larding strips.
5 c Big game marinade
1/4 c Lard or margarine
1 tb Flour
2 c Beef stock or strong bouilon
1 tb Tomatoe paste
2 tb Flour dissolved in:
3 tb Cold marinade
Pot Roast of Buffalo Preparation..Insert larding strips at 2 intervals all over the meat. Put in crock or ceramic or glass bowl and pour marinade over. Let stgand, covered, in a cool place for 1 or 2 days, turning meat every few hours so all surfaces are permeated. Remove meat and reserve marinade. Wipe meat dry with paper towels. Heat lard in large deep skillet or heavy pot and brown meat all over. Sprinkle with the flour and add stock to cover. Add 2 cups of the marinade and the tomato paste and cook, covered, over medium heat for about 1 hour or until meat is tender. Remove meat to heated platter and keep warm. Skim fat from pot and strain juices into saucepan. Thicken with the flour-marinade if necessary. Slice meat and pour some of gravy over it; serve remaining gravy in a sauceboat. Serves 10-12.
Ingredients for Fruit Sauce for Buffalo Roast Recipe
1 c Seedless grapes
1 c Dried apricots, diced
1-1/2 c Water
1/2 Stick butter or margarine
1/2 c Madeira wine
1/4 ts Cinnamon
Pinch of cloves
Pinch of nutmeg
1/2 ts Powdered ginger
1/4 ts Salt
1/2 c Ground or finely chopped
Nuts (almonds, hickory, or
Pecans)
Fruit Sauce for Buffalo Roast Preparation..Cover grapes and apricots in saucepan with water and bring to boil. Lower heat and simmer for 10 minutes. Drain fruit and add all remaining ingredients. Simmer for 10 minutes. Makes about 2 1/2 cups
1 Young buffalo rump roast
About 5 1/2-6 lbs.
1/4 lb Chilled fat salt pork
Larding strips.
5 c Big game marinade
1/4 c Lard or margarine
1 tb Flour
2 c Beef stock or strong bouilon
1 tb Tomatoe paste
2 tb Flour dissolved in:
3 tb Cold marinade
Pot Roast of Buffalo Preparation..Insert larding strips at 2 intervals all over the meat. Put in crock or ceramic or glass bowl and pour marinade over. Let stgand, covered, in a cool place for 1 or 2 days, turning meat every few hours so all surfaces are permeated. Remove meat and reserve marinade. Wipe meat dry with paper towels. Heat lard in large deep skillet or heavy pot and brown meat all over. Sprinkle with the flour and add stock to cover. Add 2 cups of the marinade and the tomato paste and cook, covered, over medium heat for about 1 hour or until meat is tender. Remove meat to heated platter and keep warm. Skim fat from pot and strain juices into saucepan. Thicken with the flour-marinade if necessary. Slice meat and pour some of gravy over it; serve remaining gravy in a sauceboat. Serves 10-12.
Ingredients for Fruit Sauce for Buffalo Roast Recipe
1 c Seedless grapes
1 c Dried apricots, diced
1-1/2 c Water
1/2 Stick butter or margarine
1/2 c Madeira wine
1/4 ts Cinnamon
Pinch of cloves
Pinch of nutmeg
1/2 ts Powdered ginger
1/4 ts Salt
1/2 c Ground or finely chopped
Nuts (almonds, hickory, or
Pecans)
Fruit Sauce for Buffalo Roast Preparation..Cover grapes and apricots in saucepan with water and bring to boil. Lower heat and simmer for 10 minutes. Drain fruit and add all remaining ingredients. Simmer for 10 minutes. Makes about 2 1/2 cups
Oil Recipes
Ingredients for Garlic Oil 2 Recipe
2 sm Garlic cloves, peeled &
-minced
1 c Virgin olive oil
Garlic Oil 2 PreparationCombine the garlic and the oil in a 1/2-pint Mason jar, cover, and shake a few times to mix. Chill the mixture for 1 hour in the refrigerator. Strain the contents through a fine sieve into a 1-cup glass measuring cup. The oil should be ready to use immediately. Rinse and dry the Mason jar and return any oil not used immediately to the jar. Store in the refrigerator for up to 1 week
Ingredients for Easy Herb Vinegars RecipeEasy Herb Vinegars
Easy Herb Vinegars PreparationTo make an herb vinegar, put rinsed and dried herbs and any spices into a sterilized 750-ml wine bottle and add about 3 cups vinegar, filling to within 1/4 inch of the top. Stop with a new cork and set aside for 2 to 3 weeks to steep. The vinegar has a shelf life of at least 1 year. With red wine vinegar, use: 4 sprigs fresh curly-leaf parsley, 2 Tbsp black peppercorns or 2 sprigs fresh flat-leaf parsley, 2 sprigs fresh basil With white wine vinegar, use: 4 sprigs fresh tarragon or 4 sprigs fresh rosemary With rice wine vinegar, use: 4 sprigs fresh cilantro, 2 Tbsp dried star anise
2 sm Garlic cloves, peeled &
-minced
1 c Virgin olive oil
Garlic Oil 2 PreparationCombine the garlic and the oil in a 1/2-pint Mason jar, cover, and shake a few times to mix. Chill the mixture for 1 hour in the refrigerator. Strain the contents through a fine sieve into a 1-cup glass measuring cup. The oil should be ready to use immediately. Rinse and dry the Mason jar and return any oil not used immediately to the jar. Store in the refrigerator for up to 1 week
Ingredients for Easy Herb Vinegars RecipeEasy Herb Vinegars
Easy Herb Vinegars PreparationTo make an herb vinegar, put rinsed and dried herbs and any spices into a sterilized 750-ml wine bottle and add about 3 cups vinegar, filling to within 1/4 inch of the top. Stop with a new cork and set aside for 2 to 3 weeks to steep. The vinegar has a shelf life of at least 1 year. With red wine vinegar, use: 4 sprigs fresh curly-leaf parsley, 2 Tbsp black peppercorns or 2 sprigs fresh flat-leaf parsley, 2 sprigs fresh basil With white wine vinegar, use: 4 sprigs fresh tarragon or 4 sprigs fresh rosemary With rice wine vinegar, use: 4 sprigs fresh cilantro, 2 Tbsp dried star anise
Polish Recipes
Ingredients for Lazy Perogi Casserole Recipe
15 Lasagna noodles
2 c Cottage cheese
1 Egg
1/4 ts Onion salt
1 c Shredded cheddar cheese
2 c Mashed potatoes
1/4 ts Salt
1/4 ts Onion salt
1/8 ts Pepper
1 c Butter
1 c Chopped onions
-Sour cream
Lazy Perogi Casserole Preparation..Cook noodles as directed on package. Drain. Line bottom of 9 x13 pan with noodles. In medium bowl, mix cottage cheese, egg and onion salt together. Spread over noodles. Cover with a layer of noodles. In same bowl, mix cheddar cheese with potatoes, salt, onion salt and pepper. Spread over noodles. Cover with another layer of noodles. Melt butter in pan. Saute onion until transparent and soft. Pour over noodles. Cover. Bake 30 minutes in 350 degree oven. Let stand 10 minutes before serving. Serve with sour cream. From: Michelle Bruce Date: 05-27 Recipes =C4 From: Gail Shipp Date: 03 Mar 97 Posted to MM-Recipes Digest V4 #118 by BobbieB1@aol.com on Apr 28, 1997
Ingredients for Babka (Polish Easter Bread) Recipe
2 c Flour
1/2 c Sugar
1 pk Yeast
1/2 c Milk
1/2 c Margarine
3 Eggs; room temp
1 cn Raisins, seedless
1/2 c Brown sugar; boiled
1/3 c Water; boiled
1/4 c Rum; boiled
Babka (Polish Easter Bread) Preparation,,,Recipe by: Ann Fliss mix 3/4 cup flour and yeast. combine milk and margarine in a sauce pan till From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
15 Lasagna noodles
2 c Cottage cheese
1 Egg
1/4 ts Onion salt
1 c Shredded cheddar cheese
2 c Mashed potatoes
1/4 ts Salt
1/4 ts Onion salt
1/8 ts Pepper
1 c Butter
1 c Chopped onions
-Sour cream
Lazy Perogi Casserole Preparation..Cook noodles as directed on package. Drain. Line bottom of 9 x13 pan with noodles. In medium bowl, mix cottage cheese, egg and onion salt together. Spread over noodles. Cover with a layer of noodles. In same bowl, mix cheddar cheese with potatoes, salt, onion salt and pepper. Spread over noodles. Cover with another layer of noodles. Melt butter in pan. Saute onion until transparent and soft. Pour over noodles. Cover. Bake 30 minutes in 350 degree oven. Let stand 10 minutes before serving. Serve with sour cream. From: Michelle Bruce Date: 05-27 Recipes =C4 From: Gail Shipp Date: 03 Mar 97 Posted to MM-Recipes Digest V4 #118 by BobbieB1@aol.com on Apr 28, 1997
Ingredients for Babka (Polish Easter Bread) Recipe
2 c Flour
1/2 c Sugar
1 pk Yeast
1/2 c Milk
1/2 c Margarine
3 Eggs; room temp
1 cn Raisins, seedless
1/2 c Brown sugar; boiled
1/3 c Water; boiled
1/4 c Rum; boiled
Babka (Polish Easter Bread) Preparation,,,Recipe by: Ann Fliss mix 3/4 cup flour and yeast. combine milk and margarine in a sauce pan till From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Pass Over Recipes
Ingredients for Liver Knishes Recipe
1 Onion
3-1/2 tb Shortening*
1/2 lb Liver, broiled, ground
5 lg Potatoes, cooked, mashed
2 Eggs, beaten
2 tb Margarine, parve
1 ts Salt
ds Pepper
6 tb Matzo meal
1 Egg yolk diluted with
Water
Liver Knishes Preparation,,,Sautee onion in shortening; add to ground liver. Blend potatoes, 2 beaten eggs, 2 tablespoons margarine, salt, pepper and matzo meal. Shape into small balls; flatten a ball in your palm, put a small ball of the liver mixture into the middle of the flattened ball, curl your fingers around the liver making the potato completely cover the liver. Brush the balls with egg yolk. Bake at 400f degrees on greased cookie sheet for 20 minutes. *I like to use schmaltz or Nyafat. Source: Torah Prep High School for Girls Passover booklet Posted to JEWISH-FOOD digest V97 #122 by Tzimmi@aol.com on Apr 16, 1997
Ingredients for Matzoh Kugel Recipe
1
lb Matzoh farfel
1/2 c Margarine
7 Eggs
2 ts Vanilla
1 ts Cinnamon
1 ts Salt
1 cn (16 oz) apricot (or more, if
-preferred)
1 cn (4-5 oz) crushed pineapple
-(or more, if preferred)
1 c Sugar (or 3/4 c if you want
-it less sweet)
1 c Very hot water for
-moistening farfel
1 c Apricot/pineapple juice
-(from draining cans)
Matzoh Kugel Preparation[Note: I use a large can of pineapple and skip the apricot] Grease pan well with additional margarine! Moisten farfel in colandar with very hot water; squeeze out water. Mix together all ingredients. Pour into greased 9 x 14 glass baking dish [or similar capacity glass baking dish]. Dust lightly with matzoh meal. Optional: Sprinkle with parsley flakes and a little paprika. Bake at 350 for 45-60 minutes. Posted to rec.food.recipes by jgoldman@cpcug.org (Jonathan Goldman) on Apr 9, 1995.
Ingredients for Matzo Farfel and Spinach Stuffing Recipe
2 c Chicken broth, boiling
12 oz Box matzo farfel
4 lg Egg, beaten lightly
1/2 Onion, chopped
3 tb Chicken fat, or margarine
1 lg Carrot, chopped fine
2 Ribs celery, chopped fine
4 c Spinach leaves, chopped,
-coarsely
1 ts Kosher salt
1/4 ts Pepper
Matzo Farfel and Spinach Stuffing Preparation..In a bowl stir together well the broth and the farfel. Let the mixture stand for 5 minutes, and stir in the eggs gently. In a skillet, cook the onion in the chicken fat or margarine over moderately high heat, stirring, until it is softened, add the carrot and celery, and cook the mixture, stirring for 5 minutes, or until the carrot is crisp-tender. Stir in the spinach and cook the mixture over moderate heat, stiring, until the liquid is evaporated, Stir the vegetable mixture into the matzo farfel mixture with the salt and the pepper and let the stuffing cool.. (The stuffing may be made 2 days in advance and kept covered and chilled.) Makes about 6 cups. Serving Ideas : Use for turkey, brisket, cornish hens, chicken NOTES : After trying many stuffing recipes and trying many times to create my own, I found this one and love it. It is not only delicious, but it is colorful and looks pretty on the plate in a week of beige food. Recipe by: Gourment, April 1992 Posted to JEWISH-FOOD digest V97 #109 by Judy Sherman on Mar 31, 1997
Ingredients for Jonathan s Horseradish Recipe
Fresh horseradish roots
Vinegar
Jonathan s Horseradish Preparation...Peel fresh horseradish root(s). Cut into pieces small enough to fit in the food processor. (Suggest you do this under a range hood with the fan on high or outside.) Run the food processor until horseradish is ground finely. Stand back as far as you can while still reaching the food processor, turn your head sideways so you don”t breath anything, and pour in through the spout sufficient vinegar to moisten the horseradish - small amount at a time. Turn the processor back just enough to mix the vinegar in. Add salt and sugar to taste. Store in glass jars with plastic between jar and lid. Warning: The first time he made this, he almost asphyxiated himself when he removed the lid from the food processor. Also, if you give this away, people will love it and expect more every year. Posted to rec.food.recipes by jgoldman@cpcug.org (Jonathan Goldman) on Apr 9, 1995
1 Onion
3-1/2 tb Shortening*
1/2 lb Liver, broiled, ground
5 lg Potatoes, cooked, mashed
2 Eggs, beaten
2 tb Margarine, parve
1 ts Salt
ds Pepper
6 tb Matzo meal
1 Egg yolk diluted with
Water
Liver Knishes Preparation,,,Sautee onion in shortening; add to ground liver. Blend potatoes, 2 beaten eggs, 2 tablespoons margarine, salt, pepper and matzo meal. Shape into small balls; flatten a ball in your palm, put a small ball of the liver mixture into the middle of the flattened ball, curl your fingers around the liver making the potato completely cover the liver. Brush the balls with egg yolk. Bake at 400f degrees on greased cookie sheet for 20 minutes. *I like to use schmaltz or Nyafat. Source: Torah Prep High School for Girls Passover booklet Posted to JEWISH-FOOD digest V97 #122 by Tzimmi@aol.com on Apr 16, 1997
Ingredients for Matzoh Kugel Recipe
1
lb Matzoh farfel
1/2 c Margarine
7 Eggs
2 ts Vanilla
1 ts Cinnamon
1 ts Salt
1 cn (16 oz) apricot (or more, if
-preferred)
1 cn (4-5 oz) crushed pineapple
-(or more, if preferred)
1 c Sugar (or 3/4 c if you want
-it less sweet)
1 c Very hot water for
-moistening farfel
1 c Apricot/pineapple juice
-(from draining cans)
Matzoh Kugel Preparation[Note: I use a large can of pineapple and skip the apricot] Grease pan well with additional margarine! Moisten farfel in colandar with very hot water; squeeze out water. Mix together all ingredients. Pour into greased 9 x 14 glass baking dish [or similar capacity glass baking dish]. Dust lightly with matzoh meal. Optional: Sprinkle with parsley flakes and a little paprika. Bake at 350 for 45-60 minutes. Posted to rec.food.recipes by jgoldman@cpcug.org (Jonathan Goldman) on Apr 9, 1995.
Ingredients for Matzo Farfel and Spinach Stuffing Recipe
2 c Chicken broth, boiling
12 oz Box matzo farfel
4 lg Egg, beaten lightly
1/2 Onion, chopped
3 tb Chicken fat, or margarine
1 lg Carrot, chopped fine
2 Ribs celery, chopped fine
4 c Spinach leaves, chopped,
-coarsely
1 ts Kosher salt
1/4 ts Pepper
Matzo Farfel and Spinach Stuffing Preparation..In a bowl stir together well the broth and the farfel. Let the mixture stand for 5 minutes, and stir in the eggs gently. In a skillet, cook the onion in the chicken fat or margarine over moderately high heat, stirring, until it is softened, add the carrot and celery, and cook the mixture, stirring for 5 minutes, or until the carrot is crisp-tender. Stir in the spinach and cook the mixture over moderate heat, stiring, until the liquid is evaporated, Stir the vegetable mixture into the matzo farfel mixture with the salt and the pepper and let the stuffing cool.. (The stuffing may be made 2 days in advance and kept covered and chilled.) Makes about 6 cups. Serving Ideas : Use for turkey, brisket, cornish hens, chicken NOTES : After trying many stuffing recipes and trying many times to create my own, I found this one and love it. It is not only delicious, but it is colorful and looks pretty on the plate in a week of beige food. Recipe by: Gourment, April 1992 Posted to JEWISH-FOOD digest V97 #109 by Judy Sherman
Ingredients for Jonathan s Horseradish Recipe
Fresh horseradish roots
Vinegar
Jonathan s Horseradish Preparation...Peel fresh horseradish root(s). Cut into pieces small enough to fit in the food processor. (Suggest you do this under a range hood with the fan on high or outside.) Run the food processor until horseradish is ground finely. Stand back as far as you can while still reaching the food processor, turn your head sideways so you don”t breath anything, and pour in through the spout sufficient vinegar to moisten the horseradish - small amount at a time. Turn the processor back just enough to mix the vinegar in. Add salt and sugar to taste. Store in glass jars with plastic between jar and lid. Warning: The first time he made this, he almost asphyxiated himself when he removed the lid from the food processor. Also, if you give this away, people will love it and expect more every year. Posted to rec.food.recipes by jgoldman@cpcug.org (Jonathan Goldman) on Apr 9, 1995
Pets Recipes
Ingredients for Liver Treats Recipe
1 lb Chicken livers
1-1/2 c Cornmeal
2 Eggs
2 tb Molasses–or any syrup
2 Large cloves garlic
Liver Treats Preparation..Combine all wet ingredients first in a food processor, then rest of ingredients, blend until uniform in color. Pour into baking pan and bake at 400, until it pulls from the sides or a knife comes out clean. Cut into bite size pieces..Store in refrigerator. Posted to MM-Recipes Digest V3 #246 Date: Mon, 9 Sep 1996 11:32:59 -0400 From: ctlindab@usa.nai.net
Ingredients for Kitty Heaven (Sardines and Rice) Recipe
2 Flat cans of sardines in oil
2/3 c Cooked rice
1 tb Liver
1/4 c Parsey, chopped
Kitty Heaven (Sardines and Rice) Preparation...Combine all ingredients. Stir with a wooden spoon to break up sardines into bite-sized pieces. Store unused portion in refrigerator, tightly covered. From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Ingredients for Lick Your Chop Pork Chops Recipe
1 Lean, boneless pork chop
3/4 c Water
2 sm Slices of apple, peeled and
-cored
Lick Your Chop Pork Chops Preparation..Bring the meat to a boil in the water. Add apples. Let simmer for about 15 minutes. Remove meat and apples from water. Chop into fine pieces, or process in food processor. Serve at room temperature
Ingredients for Dog (And Cat) Biscuits Recipe
440 g Flour
350 g Whole wheat flour
175 g Rye flour
175 g Cornmeal
300 g Cracked wheat
1/2 c Powdered milk
4 ts Salt
7-1/2 g Yeast
55 ml Warm water
450 ml Chicken stock
Dog (And Cat) Biscuits Preparation..Combine all the dry ingredients (except yeast) in a bowl. In another bowl combine the yeast and warm water. Leave it sit for a few minutes then add the chicken stock. Mix the liquid into the dry ingredients and knead for about 3 minutes. Roll out the dough about 1/2 cm thick then cut into biscuit shapes. Bake at 150 øC for 45 minutes. When done, turn off the oven and leave the biscuits overnight so they become bone hard. Author’s Notes: Variation: Replace the chicken stock by any other sort of stock
1 lb Chicken livers
1-1/2 c Cornmeal
2 Eggs
2 tb Molasses–or any syrup
2 Large cloves garlic
Liver Treats Preparation..Combine all wet ingredients first in a food processor, then rest of ingredients, blend until uniform in color. Pour into baking pan and bake at 400, until it pulls from the sides or a knife comes out clean. Cut into bite size pieces..Store in refrigerator. Posted to MM-Recipes Digest V3 #246 Date: Mon, 9 Sep 1996 11:32:59 -0400 From: ctlindab@usa.nai.net
Ingredients for Kitty Heaven (Sardines and Rice) Recipe
2 Flat cans of sardines in oil
2/3 c Cooked rice
1 tb Liver
1/4 c Parsey, chopped
Kitty Heaven (Sardines and Rice) Preparation...Combine all ingredients. Stir with a wooden spoon to break up sardines into bite-sized pieces. Store unused portion in refrigerator, tightly covered. From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Ingredients for Lick Your Chop Pork Chops Recipe
1 Lean, boneless pork chop
3/4 c Water
2 sm Slices of apple, peeled and
-cored
Lick Your Chop Pork Chops Preparation..Bring the meat to a boil in the water. Add apples. Let simmer for about 15 minutes. Remove meat and apples from water. Chop into fine pieces, or process in food processor. Serve at room temperature
Ingredients for Dog (And Cat) Biscuits Recipe
440 g Flour
350 g Whole wheat flour
175 g Rye flour
175 g Cornmeal
300 g Cracked wheat
1/2 c Powdered milk
4 ts Salt
7-1/2 g Yeast
55 ml Warm water
450 ml Chicken stock
Dog (And Cat) Biscuits Preparation..Combine all the dry ingredients (except yeast) in a bowl. In another bowl combine the yeast and warm water. Leave it sit for a few minutes then add the chicken stock. Mix the liquid into the dry ingredients and knead for about 3 minutes. Roll out the dough about 1/2 cm thick then cut into biscuit shapes. Bake at 150 øC for 45 minutes. When done, turn off the oven and leave the biscuits overnight so they become bone hard. Author’s Notes: Variation: Replace the chicken stock by any other sort of stock
Pulses Recipes
Ingredients for Little Devils Recipe
2 c Raw peanuts
1/2 c (yes cup) Tabasco or other
-hot pepper sauce
Peanut oil
Salt to taste
Little Devils Preparation...Combine the peanuts with the Tabasco in a small bowl. Let the nuts sit in the sauce for about 30 minutes. Prepare the smoker for barbecuing, bringing the temperature to 200 F to 220 F. Select a smokeproof dish that will hold the peanuts in a single layer. Thickly coat the dish with the oil. Add the peanuts, stir them, and sprinkle with salt. Place the peanuts in the smoker and cook until the peanuts are well browned and dry, 50 to 60 minutes. Check the nuts toward the end of the cooking time to avoid burning. Transfer the peanuts to absorbent paper to cool. Serve immediately or keep in a covered jar for several days.
Ingredients for Garbanzo Cassoulet Recipe
1-1/2 c Garbanzos — (dry)
7 c Water
1 sm Onion — peeled (whole)
4 Whole Cloves
2 Cloves Garlic
1 Inch Slice Fresh Ginger
1 c Carrots — cubed
2 tb Oil
1 c Chopped Onion
1 tb Garlic — minced
6 md Tomatoes
2 c Tomato Sauce
1-1/2 c Water
1 ts Dry Basil
1 ts Thyme
Salt And Pepper — to taste
2 tb Oil
1/2 c Parsley
2 c Bread Crumbs
Garbanzo Cassoulet Preparation..Beans: Soak beans in water overnight. Drain, then add water to cooking pot so beans are covered with 1-2 in. of water. Stick cloves into peeled onion (left whole). Add to pot along with garlic and ginger. Bring to boil; reduce heat, cover and simmer for 45 min. Add carrots; simmer, covered, for 20 more minutes until beans and carrots are tender. Drain, reserving cooking liquid. Discard onions, garlic and ginger. Set aside. Sauce: Heat oil in skillet. Fry onion and garlic till onion is translucent. Stir in tomatoes. Add tomato sauce, reserved bean cooking liquid (or water), basil and thyme. Bring to boil; simmer, covered, for 45 minutes. Add salt and pepper to taste. Set sauce aside. Topping: Heat oil. Fry parsley and 1 cup bread crumbs for about 1 minute. Stir often. Mix with remaining 1 cup bread crumbs in a bowl. Set aside. Assembly: Preheat oven to 350F. Combine bean mixture and sauce in a deep casserole or baking dish. Sprinkle 1/3 of topping mixture on top. Bake for 15 min, then push topping layer down with back of spoon and sprinkle another 1/3 of topping on. Bake another 15 min, repeat procedure and add remaining topping. Bake 10 min, then place under broiler for 5 min or until lightly browned on top. Recipe By : From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
2 c Raw peanuts
1/2 c (yes cup) Tabasco or other
-hot pepper sauce
Peanut oil
Salt to taste
Little Devils Preparation...Combine the peanuts with the Tabasco in a small bowl. Let the nuts sit in the sauce for about 30 minutes. Prepare the smoker for barbecuing, bringing the temperature to 200 F to 220 F. Select a smokeproof dish that will hold the peanuts in a single layer. Thickly coat the dish with the oil. Add the peanuts, stir them, and sprinkle with salt. Place the peanuts in the smoker and cook until the peanuts are well browned and dry, 50 to 60 minutes. Check the nuts toward the end of the cooking time to avoid burning. Transfer the peanuts to absorbent paper to cool. Serve immediately or keep in a covered jar for several days.
Ingredients for Garbanzo Cassoulet Recipe
1-1/2 c Garbanzos — (dry)
7 c Water
1 sm Onion — peeled (whole)
4 Whole Cloves
2 Cloves Garlic
1 Inch Slice Fresh Ginger
1 c Carrots — cubed
2 tb Oil
1 c Chopped Onion
1 tb Garlic — minced
6 md Tomatoes
2 c Tomato Sauce
1-1/2 c Water
1 ts Dry Basil
1 ts Thyme
Salt And Pepper — to taste
2 tb Oil
1/2 c Parsley
2 c Bread Crumbs
Garbanzo Cassoulet Preparation..Beans: Soak beans in water overnight. Drain, then add water to cooking pot so beans are covered with 1-2 in. of water. Stick cloves into peeled onion (left whole). Add to pot along with garlic and ginger. Bring to boil; reduce heat, cover and simmer for 45 min. Add carrots; simmer, covered, for 20 more minutes until beans and carrots are tender. Drain, reserving cooking liquid. Discard onions, garlic and ginger. Set aside. Sauce: Heat oil in skillet. Fry onion and garlic till onion is translucent. Stir in tomatoes. Add tomato sauce, reserved bean cooking liquid (or water), basil and thyme. Bring to boil; simmer, covered, for 45 minutes. Add salt and pepper to taste. Set sauce aside. Topping: Heat oil. Fry parsley and 1 cup bread crumbs for about 1 minute. Stir often. Mix with remaining 1 cup bread crumbs in a bowl. Set aside. Assembly: Preheat oven to 350F. Combine bean mixture and sauce in a deep casserole or baking dish. Sprinkle 1/3 of topping mixture on top. Bake for 15 min, then push topping layer down with back of spoon and sprinkle another 1/3 of topping on. Bake another 15 min, repeat procedure and add remaining topping. Bake 10 min, then place under broiler for 5 min or until lightly browned on top. Recipe By : From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Quiche Recipes
Ingredients for Mini Taco Quiches Recipe
1 lb Lean ground beef
1/3 c Onion; chop
1/3 c Sliced black olives
8 oz Tomato sauce
1-1/4 oz Pk taco seasoning mix
2 tb Hot pepper sauce
1 Egg; beaten
4 10 flour tortillas
1/3 c Sour cream
1/2 c Cheddar cheese; shred
Mini Taco Quiches Preparation..Preheat oven to 350~. Grease 12 muffin pan cups. Set aside. Cook beef and onions in large nonstick skillet until meat is browned; drain. Remove from heat. Stir in olives, tomato sauce, 1/4 cup water, taco seasoning, hot pepper sauce and egg; mix well. Using 4 cookie cutter, cut each flour tortilla into 3 rounds. Fit each tortilla round into prepared muffin cups. Fill each tortilla cup with 1/4 cup meat mixture. Top each with sour cream and cheese. Bake 25 minutes or until heated through.
1 lb Lean ground beef
1/3 c Onion; chop
1/3 c Sliced black olives
8 oz Tomato sauce
1-1/4 oz Pk taco seasoning mix
2 tb Hot pepper sauce
1 Egg; beaten
4 10 flour tortillas
1/3 c Sour cream
1/2 c Cheddar cheese; shred
Mini Taco Quiches Preparation..Preheat oven to 350~. Grease 12 muffin pan cups. Set aside. Cook beef and onions in large nonstick skillet until meat is browned; drain. Remove from heat. Stir in olives, tomato sauce, 1/4 cup water, taco seasoning, hot pepper sauce and egg; mix well. Using 4 cookie cutter, cut each flour tortilla into 3 rounds. Fit each tortilla round into prepared muffin cups. Fill each tortilla cup with 1/4 cup meat mixture. Top each with sour cream and cheese. Bake 25 minutes or until heated through.
Russian Recipes
Ingredients for Little Meat Pockets (Pirozhki)
Recipe1 c Warm milk (105 deg-115)
4-3/4 c Sifted flour
1 ts Salt
1 tb Sugar
3 Eggs beaten
1 lg Onion, minced
1 lb Meat, ground
1/4 ts Black pepper
3 Hard cooked eggs, minced
Little Meat Pockets (Pirozhki) Preparation..Soften yeast in milk. Add 1 cup flour. Let Rise in warm place for 1 hour or until light and bubbly. Add remaining flour, 1/2 teaspoon salt, sugar, eggs and 1/4 cup melted butter. Mix well. Let rise until doubled in bulk. Divide into egg-size pieces. Roll each piece flat. Brown onion and meat in remaining butter. Add remaining salt and pepper to taste. Cool. Add eggs. Mix well. Place 1/2 tablespoon meat mixture on each piece of dough. Fold. Seal edges. Let rise several minutes. Fry in deep fat heated to 375 degs. until brown. (Or brush with beaten egg and bake at 400 deg for 25 minutes) serves 6 Posted to Recipe Archive - 22 Sep 96 submitted by: LeiG@aol.com Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT
Ingredients for Kvas Recipe
1 lb Stale black bread
- or -
1 lb Pumpernickel bread, stale
1 c Sugar
2 tb Raisins
2 tb Mint leaves, fresh
- or -
1 tb Dried mint leaves
2 tb Active dry yeast
1/4 c Luke warm water
Kvas Preparation**NOTE** Water must be hot as it will kill the yeast. Oven must be preheated to 200 degrees F. Cube bread then spread on a cookie sheet and place in oven for 1 hour. Bring 6 quarts of water to a boil and drop in the bread.. Remove from heat, cover with a towel, & allow to sit at room temperature for 8 hours. Strain through a fine seive by pressing the moistuire from the bread. Sprinkle the yeast & 1/4 teaspoon of sugar over the cup of lukewarm water and stir to dissolve the yeast completely. Set aside in a warm place covered by a towel for approx. 10-12 minutes or until. mixture doubles in volume. Add the mint leaves, and remaining sugar, stir well then re-cover with the towel and set aside for 8-12 hours more at room temperature. Again strain the mixture through a fine seive. Pour into a 1 gal. container, add the raisins, cover the top with plastic wrap, secure with a rubber band, and place in cool NOT cold, spot for 4-5 days or until the raisins are floating and the sediment has sunk to the bottom. Pour off the clear amber liquid and rebottle in a clean jug or bottles. refrigerate until ready to use. In Russia this is a beverage as well as cold soup stock.
Recipe1 c Warm milk (105 deg-115)
4-3/4 c Sifted flour
1 ts Salt
1 tb Sugar
3 Eggs beaten
1 lg Onion, minced
1 lb Meat, ground
1/4 ts Black pepper
3 Hard cooked eggs, minced
Little Meat Pockets (Pirozhki) Preparation..Soften yeast in milk. Add 1 cup flour. Let Rise in warm place for 1 hour or until light and bubbly. Add remaining flour, 1/2 teaspoon salt, sugar, eggs and 1/4 cup melted butter. Mix well. Let rise until doubled in bulk. Divide into egg-size pieces. Roll each piece flat. Brown onion and meat in remaining butter. Add remaining salt and pepper to taste. Cool. Add eggs. Mix well. Place 1/2 tablespoon meat mixture on each piece of dough. Fold. Seal edges. Let rise several minutes. Fry in deep fat heated to 375 degs. until brown. (Or brush with beaten egg and bake at 400 deg for 25 minutes) serves 6 Posted to Recipe Archive - 22 Sep 96 submitted by: LeiG@aol.com Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT
Ingredients for Kvas Recipe
1 lb Stale black bread
- or -
1 lb Pumpernickel bread, stale
1 c Sugar
2 tb Raisins
2 tb Mint leaves, fresh
- or -
1 tb Dried mint leaves
2 tb Active dry yeast
1/4 c Luke warm water
Kvas Preparation**NOTE** Water must be hot as it will kill the yeast. Oven must be preheated to 200 degrees F. Cube bread then spread on a cookie sheet and place in oven for 1 hour. Bring 6 quarts of water to a boil and drop in the bread.. Remove from heat, cover with a towel, & allow to sit at room temperature for 8 hours. Strain through a fine seive by pressing the moistuire from the bread. Sprinkle the yeast & 1/4 teaspoon of sugar over the cup of lukewarm water and stir to dissolve the yeast completely. Set aside in a warm place covered by a towel for approx. 10-12 minutes or until. mixture doubles in volume. Add the mint leaves, and remaining sugar, stir well then re-cover with the towel and set aside for 8-12 hours more at room temperature. Again strain the mixture through a fine seive. Pour into a 1 gal. container, add the raisins, cover the top with plastic wrap, secure with a rubber band, and place in cool NOT cold, spot for 4-5 days or until the raisins are floating and the sediment has sunk to the bottom. Pour off the clear amber liquid and rebottle in a clean jug or bottles. refrigerate until ready to use. In Russia this is a beverage as well as cold soup stock.
Relish Recipes
Ingredients for Melon Relish Recipe
1 tb Olive oil
2 tb Shallots; minced
1/2 c Honeydew melon; small dice
1/2 c Cantaloupe; small dice
1/4 c White wine
2 ts Chiffonade of mint
Salt and pepper
5 Pieces fried arugula
Black pepper
2 tb Parsley; chopped
Melon Relish Preparation..In saute pan, heat the olive oil. When the oil is hot, saute shallots for 1 minute. Add the melon and cantaloupe and saute for 1 minute. Add the white wine and continue sauteing for 2 minutes. Temove from heat and season with salt and pepper. Stir in mint. Chill for 1 hour. Pile the relish in the center of the plate. Arrange the scallops around the relish. Garnish with fried arugula, black pepper and parsley. Source: Essence of Emeril, #2332, TVFN formatted by Lisa Crawford, 4/29/96 From Gemini’’s MASSIVE MealMaster collection at
www.synapse.com/~gemini
Ingredients for Kraut Relish Recipe
16 oz Sauerkraut, drained
1/2 c Celery -finely chopped
1/2 c Green pepper -finely chopped
1/2 c Carrot -finely chopp
1/2 c Onion -finely choppe
1/4 c Sugar
Kraut Relish Preparation...Combine all ingredients; cover and refrigerate 8 hours or overnight. S relish with hot dogs, vegetables, or meats. Yield: 1-quart. From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Ingredients for Lime-Orange Salsa Recipe
4 Navel oranges, peeled and
White pith removed
1 sm Red onion, finely chopped
1 c Fresh lime juice
1 c Chopped fresh cilantro
1 tb Minced chipotle peppers
1 Glove garlic, minced
Salt & Pepper to taste
Lime-Orange Salsa Preparation...Working over a medium bowl to catch the juice, cut the orange segments from the surrounding membrane, letting the segments fall into the bowl. Add onions, lime juice, cilantro, chipotle peppers, and garlic. Stir to combine; season to taste w/S&P. (Can be prepared ahead and stored, covered, in the frig for up to 8 hours.) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
1 tb Olive oil
2 tb Shallots; minced
1/2 c Honeydew melon; small dice
1/2 c Cantaloupe; small dice
1/4 c White wine
2 ts Chiffonade of mint
Salt and pepper
5 Pieces fried arugula
Black pepper
2 tb Parsley; chopped
Melon Relish Preparation..In saute pan, heat the olive oil. When the oil is hot, saute shallots for 1 minute. Add the melon and cantaloupe and saute for 1 minute. Add the white wine and continue sauteing for 2 minutes. Temove from heat and season with salt and pepper. Stir in mint. Chill for 1 hour. Pile the relish in the center of the plate. Arrange the scallops around the relish. Garnish with fried arugula, black pepper and parsley. Source: Essence of Emeril, #2332, TVFN formatted by Lisa Crawford, 4/29/96 From Gemini’’s MASSIVE MealMaster collection at
www.synapse.com/~gemini
Ingredients for Kraut Relish Recipe
16 oz Sauerkraut, drained
1/2 c Celery -finely chopped
1/2 c Green pepper -finely chopped
1/2 c Carrot -finely chopp
1/2 c Onion -finely choppe
1/4 c Sugar
Kraut Relish Preparation...Combine all ingredients; cover and refrigerate 8 hours or overnight. S relish with hot dogs, vegetables, or meats. Yield: 1-quart. From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Ingredients for Lime-Orange Salsa Recipe
4 Navel oranges, peeled and
White pith removed
1 sm Red onion, finely chopped
1 c Fresh lime juice
1 c Chopped fresh cilantro
1 tb Minced chipotle peppers
1 Glove garlic, minced
Salt & Pepper to taste
Lime-Orange Salsa Preparation...Working over a medium bowl to catch the juice, cut the orange segments from the surrounding membrane, letting the segments fall into the bowl. Add onions, lime juice, cilantro, chipotle peppers, and garlic. Stir to combine; season to taste w/S&P. (Can be prepared ahead and stored, covered, in the frig for up to 8 hours.) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Sandwich Recipes
Ingredients for Middle Eastern Falafel Sandwiches Recipe
1/4 c FINE BULGHUR SOAKED IN HOT
-WATER TO COVER
2 c COOKED GARBANZOS (MAY BE
-CANNED; BUT DRAINED,
-RESERVE LIQUID)
2 CLOVES GARLIC
3 tb BREAD CRUMBS
1 EGG
1/2 ts SALT
1/2 ts CUMIN
1/4 ts TURMERIC
1/4 ts CORIANDER
1/8 ts BLACK PEPPER
1/8 ts CAYENNE
1 tb PARSLEY; FRESH
1/2 ts MARJORAM
1-1/4 ts PAPRIKA
1/4 ts THYME
1/2 ONION
Middle Eastern Falafel Sandwiches Preparation..Combine all ingredients in food processor or blender and whirl until smooth. Chill. Shape into small patties. Saute in non-stick pan sprayed with Pam until lightly browned on both sides. May also be sprayed with Pam and baked at 350” until lightly browned. Serve in split pita bread with taratour sauce and relish. Posted to recipelu-digest Volume 01 Number 659 by Diane Geary. on Jan 31, 1998
Ingredients for Maui Spam Muffins Recipe
4 English muffins,
split
-and toasted
Butter or margarine
Prepared mustard
1 cn SPAM Luncheon Meat,
-thinly sliced (7 oz)
1 cn Pineapple slices, drained
-(15 1/4 oz)
1 sm Green pepper,
-cut into 8 rings
1/4 c Firmly packed brown sugar
2 ts Water
Maui Spam Muffins Preparation..Heat oven to 375”F. Spread muffins with butter and mustard. Overlap SPAM slices on each muffin half. Place a pineapple slice and a green pepper ring on each muffin. Combine brown sugar and water; spoon over sandwiches. Place muffins on baking sheet. Bake 10 minutes. Serve hot.
Ingredients for Ma Foster s Sloppy Joes Recipe
1 lb Beef, ground
1 Onion, chopped
1 c Catsup
2 tb Vinegar
2 tb Sugar
2 tb Mustard
2 tb Worcestershire sauce
1 ts Celery seed
Salt and pepper,
-to taste
Ma Foster s Sloppy Joes Preparation...In a frying pan, brown ground beef and onion. Add remaining ingredients and cook slowly for 15 minutes or more. Serve hot by scooping the mixture onto toasted buns. NOTES: * A spicy and simple sloppy joe — This recipe comes from my wife’’s mom, who got it from her mother-in-law in western New York state. It’’s very easy to make and tastes a lot better than any mix. : Difficulty: easy. : Time: 5 minutes preparation, 15 minutes cooking.
1/4 c FINE BULGHUR SOAKED IN HOT
-WATER TO COVER
2 c COOKED GARBANZOS (MAY BE
-CANNED; BUT DRAINED,
-RESERVE LIQUID)
2 CLOVES GARLIC
3 tb BREAD CRUMBS
1 EGG
1/2 ts SALT
1/2 ts CUMIN
1/4 ts TURMERIC
1/4 ts CORIANDER
1/8 ts BLACK PEPPER
1/8 ts CAYENNE
1 tb PARSLEY; FRESH
1/2 ts MARJORAM
1-1/4 ts PAPRIKA
1/4 ts THYME
1/2 ONION
Middle Eastern Falafel Sandwiches Preparation..Combine all ingredients in food processor or blender and whirl until smooth. Chill. Shape into small patties. Saute in non-stick pan sprayed with Pam until lightly browned on both sides. May also be sprayed with Pam and baked at 350” until lightly browned. Serve in split pita bread with taratour sauce and relish. Posted to recipelu-digest Volume 01 Number 659 by Diane Geary.
Ingredients for Maui Spam Muffins Recipe
4 English muffins,
split
-and toasted
Butter or margarine
Prepared mustard
1 cn SPAM Luncheon Meat,
-thinly sliced (7 oz)
1 cn Pineapple slices, drained
-(15 1/4 oz)
1 sm Green pepper,
-cut into 8 rings
1/4 c Firmly packed brown sugar
2 ts Water
Maui Spam Muffins Preparation..Heat oven to 375”F. Spread muffins with butter and mustard. Overlap SPAM slices on each muffin half. Place a pineapple slice and a green pepper ring on each muffin. Combine brown sugar and water; spoon over sandwiches. Place muffins on baking sheet. Bake 10 minutes. Serve hot.
Ingredients for Ma Foster s Sloppy Joes Recipe
1 lb Beef, ground
1 Onion, chopped
1 c Catsup
2 tb Vinegar
2 tb Sugar
2 tb Mustard
2 tb Worcestershire sauce
1 ts Celery seed
Salt and pepper,
-to taste
Ma Foster s Sloppy Joes Preparation...In a frying pan, brown ground beef and onion. Add remaining ingredients and cook slowly for 15 minutes or more. Serve hot by scooping the mixture onto toasted buns. NOTES: * A spicy and simple sloppy joe — This recipe comes from my wife’’s mom, who got it from her mother-in-law in western New York state. It’’s very easy to make and tastes a lot better than any mix. : Difficulty: easy. : Time: 5 minutes preparation, 15 minutes cooking.
Scottish Recipes
Ingredients for Marmalade Cake Recipe
3/4 c Margarine
1/3 c Sugar
2 lg Eggs
6 tb Orange marmalade
2 c Self rising flour
1/2 c White raisins (Sultanas)
Marmalade Cake Preparation.Cream margarine until soft and add sugar and beat until light and fluffy. Add the eggs one at a time, beting well between each addition. Mix in marmalade, sultanas and flour. Turn into greased and bottom-lined deep 7 inch cake tin. Level the surface, and bake at 350 for 1 - 1 1/2 hours or until a skewer comes out clean. Cool for 15 minutes and turn out onto rack to cool completely.
Ingredients for Haggis #2 Recipe
1 Sheeps stomach bag plus the
-pluck (lights, liver and
-heart)
1 lb Lean mutton
6 oz Fine oatmeal
8 oz Shredded suet
2 lg Onions, chopped
Haggis #2 Preparation..salt and pepper about 1/4 pint beef stock Soak the stomach bag in salted water overnight. Place the pluck (lights, liver and heart) in a saucepan with the windpipe hanging over the edge. Cover with water and boil for 1 1/2 hours. Impurities will pass out through the windpipe and it is advisable to place a basin under it to catch any drips. Drain well and cool. Remove the windpipe and any gristle or skin. Mince the liver and heart with the mutton. (Add some of the lights before mincing if you wish.) Toast the oatmeal gently until pale golden brown and crisp. Combine with minced mixture, suet and onion. Season well and add sufficient stock to moisten well. Pack into the stomach bag, filling it just over half-full as the stuffing will swell during cooking. Sew up the bag tightly or secure each end with string. Put an upturned plate in the base of a saucepan of boiling water, stand the haggis on this and bring back to the boil. Prick the haggis all over with a large needle to avoid bursting and boil steadily for 3 to 4 hours. Makes 6 to 8
servings
Ingredients for Forfar Bridies Recipe1
lb Rump steak
2 Onions, finely chopped
4 oz Suet
Salt and pepper to taste
1 lb Shortcrust pastry
Forfar Bridies Preparation...Forfar Bridies are a great specialty in Angus, and on market day people come from all over Angus to enjoy the Forfar Bridies. They are the Scottish equivalent of Cornish pasties. Prepare pastry and roll out dough on floured board into 4 large ovals. Cut the steak into 1/2 inch squares. Chop suet finely. Place the meat in a bowl with the onions and suet, add seasonings and mix well. Divide into 4 portions and place on each oval. Wet the edge of the pastry and fold each oval in half, crimping the edge with your finger and thumb. Make a hole in the top of each. Bake on a greased baking sheet for 45 minutes. Oven = 400 degrees F. Serve hot.
3/4 c Margarine
1/3 c Sugar
2 lg Eggs
6 tb Orange marmalade
2 c Self rising flour
1/2 c White raisins (Sultanas)
Marmalade Cake Preparation.Cream margarine until soft and add sugar and beat until light and fluffy. Add the eggs one at a time, beting well between each addition. Mix in marmalade, sultanas and flour. Turn into greased and bottom-lined deep 7 inch cake tin. Level the surface, and bake at 350 for 1 - 1 1/2 hours or until a skewer comes out clean. Cool for 15 minutes and turn out onto rack to cool completely.
Ingredients for Haggis #2 Recipe
1 Sheeps stomach bag plus the
-pluck (lights, liver and
-heart)
1 lb Lean mutton
6 oz Fine oatmeal
8 oz Shredded suet
2 lg Onions, chopped
Haggis #2 Preparation..salt and pepper about 1/4 pint beef stock Soak the stomach bag in salted water overnight. Place the pluck (lights, liver and heart) in a saucepan with the windpipe hanging over the edge. Cover with water and boil for 1 1/2 hours. Impurities will pass out through the windpipe and it is advisable to place a basin under it to catch any drips. Drain well and cool. Remove the windpipe and any gristle or skin. Mince the liver and heart with the mutton. (Add some of the lights before mincing if you wish.) Toast the oatmeal gently until pale golden brown and crisp. Combine with minced mixture, suet and onion. Season well and add sufficient stock to moisten well. Pack into the stomach bag, filling it just over half-full as the stuffing will swell during cooking. Sew up the bag tightly or secure each end with string. Put an upturned plate in the base of a saucepan of boiling water, stand the haggis on this and bring back to the boil. Prick the haggis all over with a large needle to avoid bursting and boil steadily for 3 to 4 hours. Makes 6 to 8
servings
Ingredients for Forfar Bridies Recipe1
lb Rump steak
2 Onions, finely chopped
4 oz Suet
Salt and pepper to taste
1 lb Shortcrust pastry
Forfar Bridies Preparation...Forfar Bridies are a great specialty in Angus, and on market day people come from all over Angus to enjoy the Forfar Bridies. They are the Scottish equivalent of Cornish pasties. Prepare pastry and roll out dough on floured board into 4 large ovals. Cut the steak into 1/2 inch squares. Chop suet finely. Place the meat in a bowl with the onions and suet, add seasonings and mix well. Divide into 4 portions and place on each oval. Wet the edge of the pastry and fold each oval in half, crimping the edge with your finger and thumb. Make a hole in the top of each. Bake on a greased baking sheet for 45 minutes. Oven = 400 degrees F. Serve hot.
Teriyaki Recipes
Ingredients for Easy Teriyaki Stir-Fry Recipe
1 lb Boneless meat (may use
-boneless chicken
Breast
Pork or beef steak); cut
-meat into small
Squares
2 c Fresh mushrooms; sliced
2 c Snow peas; break ends off
-only
2 bn Green onions; chopped
Oil; margarine or butter
Teriyaki sauce (Kikkoman is
-good)
May also add any or all of
-the following:
2 Carrots (use potato peeler
-and slice thin)
Chopped broccoli
Sliced almonds
Water chestnuts; thinly
-sliced
Easy Teriyaki Stir-Fry Preparation..Brown meat in oil, etc., with the onions; cook about 10 minutes or until tender. Add 1 tablespoon teriyaki sauce; cook a few more minutes. Add vegetables in the order of which takes longest to cook (i.e., broccoli and mushrooms, then snow peas and water chestnuts). Cook to desired crispiness, constantly stirring over high heat, about 10 to 20 minutes. Add 2 table- spoons teriyaki sauce with the vegetables or more so you’ll have a sauce. Add carrots and sliced almonds last, for flavor and color. Serve over rice, about 1 cup per person. Be creative with this recipe; you can add other things if you desire. Cooking times will vary depending on the size of pan used and how crunchy you like your vegetables. Enjoy!
Ingredients for Beef Brisket in Teriyaki Sauce Recipe
5 lb Beef brisket
1 tb Garlic salt
1/2 tb Salt
Pepper to taste
1 pk Lipton onion soup mix
1/2 c Teriyaki sauce
1-1/2 c Water
Beef Brisket in Teriyaki Sauce Preparation..Cut most of fat off the brisket. Put brisket on rack in deep baking pan. Sprinkle all sides of brisket with garlic salt, salt and pepper. Sprinkle soup mix on top. Pour teriyaki sauce on top. Half of soup mixture will fall off to make gravy. Pour 1 1/2 cups water in bottom of pan. Cover with foil and bake at 275 degrees for 5 hours. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 244 by Diane Geary on Nov 11, 1997
1 lb Boneless meat (may use
-boneless chicken
Breast
Pork or beef steak); cut
-meat into small
Squares
2 c Fresh mushrooms; sliced
2 c Snow peas; break ends off
-only
2 bn Green onions; chopped
Oil; margarine or butter
Teriyaki sauce (Kikkoman is
-good)
May also add any or all of
-the following:
2 Carrots (use potato peeler
-and slice thin)
Chopped broccoli
Sliced almonds
Water chestnuts; thinly
-sliced
Easy Teriyaki Stir-Fry Preparation..Brown meat in oil, etc., with the onions; cook about 10 minutes or until tender. Add 1 tablespoon teriyaki sauce; cook a few more minutes. Add vegetables in the order of which takes longest to cook (i.e., broccoli and mushrooms, then snow peas and water chestnuts). Cook to desired crispiness, constantly stirring over high heat, about 10 to 20 minutes. Add 2 table- spoons teriyaki sauce with the vegetables or more so you’ll have a sauce. Add carrots and sliced almonds last, for flavor and color. Serve over rice, about 1 cup per person. Be creative with this recipe; you can add other things if you desire. Cooking times will vary depending on the size of pan used and how crunchy you like your vegetables. Enjoy!
Ingredients for Beef Brisket in Teriyaki Sauce Recipe
5 lb Beef brisket
1 tb Garlic salt
1/2 tb Salt
Pepper to taste
1 pk Lipton onion soup mix
1/2 c Teriyaki sauce
1-1/2 c Water
Beef Brisket in Teriyaki Sauce Preparation..Cut most of fat off the brisket. Put brisket on rack in deep baking pan. Sprinkle all sides of brisket with garlic salt, salt and pepper. Sprinkle soup mix on top. Pour teriyaki sauce on top. Half of soup mixture will fall off to make gravy. Pour 1 1/2 cups water in bottom of pan. Cover with foil and bake at 275 degrees for 5 hours. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 244 by Diane Geary
Thailand Recipes
Ingredients for Kapaw Pla (Dried Fish Belly Soup) Recipe
4 c Water
1 Whole Chicken Breast
8 oz Dried Fish Belly/Fish Maw
-Soaked In Hot Water Until
-Soft
1/3 c Light Soy Sauce
1 tb Sweet Soy Sauce
1/2 c Bamboo Shoot Strips
1/4 ts White Pepper
4 sm Hard-Cooked Eggs, Sliced
1/4 c Minced Cilantro/Coriander
Kapaw Pla (Dried Fish Belly Soup) Preparation..Once the fish belly has been soaked in hot water it develops an interesting gelatinous texture which easily absorbs other flavors. ~————————————————————————- Heat the water to boiling in a large saucepan and simmer the chicken breast for about 10 to 15 minutes or until done. Reserve the chicken stock. Place the cooked chicken breast in cold water to cool. Remove the neat from the bone and discard the skin. Shred the meat and set aside. Drain the dried fish belly, squeeze out any excess water and cut into 1 inch pieces. Heat the chicken stock to boiling, add the dried fish belly and all the remaining ingredients except the eggs and the cilantro. Stir in the shredded chicken and cook until hot. Pour into a serving bowl and garnish with egg slices and cilantro. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Ingredients for Kai Yang (Grilled Chicken) Recipe
1 Whole chicken (2.5 - 3 lbs)
1 tb Fresh chopped ginger
1 tb Chopped fresh garlic
1 ts Ground turmeric
1 tb Light brown sugar
2 tb Oil
2 Stalks fresh lemon grass
-(bottom 6 only, chopped)
2 tb Chopped fresh coriander root
2 tb Fish sauce (nam pla)
Kai Yang (Grilled Chicken) Preparation..Rinse the chicken and pat dry. Split the chicken in half down the breast or cut into serving sized pieces. Pound or process the lemon grass, ginger, garlic, and coriander root in a mortar, blender, or processor until a smooth paste is formed, adding a little of the oil if necessary. Add turmeric, brown sugar, fish sauce, and (remaining) oil. Blend until smooth. Pour mixture over the chicken, cover, and marinate in the refrigerator for 2 hours or (up to) overnight. Turn the pieces periodically to allow them to marinate evenly. Prepare hot coals for barbecuing, or preheat the broiler. Grill the chicken until the juices from the thickest part run clear, about 20-30 minutes. ##Note: this recipe works well for grilled Thai Chicken Wings, too!
Ingredients for Kaeng Paa Moo (Jungle Curry) Recipe..Stephen Ceideburg
1/2 lb Pork tenderloin, trimmed
1 ts Vegetable oil
1 tb Minced garlic (3 cloves)
3 tb Jungle Curry Paste (recipe
-follows)
2 c Defatted chicken stock
1/2 lb Chinese eggplant, coarsely
-chopped
1/2 lb Long beans, trimmed, cut
-into I inch pieces
2 tb Fish sauce
1/4 c Thinly sliced fresh krachai
-or:
2 tb Loosely packed dried *
2 Fresh kaffir lime leaves or:
4 Dried **
1/2 c Chopped fresh basil
Kaeng Paa Moo (Jungle Curry) Preparation* soaked in warm water for 15 minutes, drained and sliced (optional) ** soaked in warm water for 20 minutes and drained, or I tsp. grated lime zest Unlike most other Thai curries, jungle Curry is made without coconut milk because coconuts don”t grow in the jungles of northern Thailand. The curry paste is hot and full of flavor. Kaffir lime leaves give this curry its distinctive and enticing flavor, but if they are not available, you can substitute grated lime Zest. Cut pork in half lengthwise and cut into 1/4-inch-thick slices. Set aside. In a large, nonstick skillet or wok, heat oil over medium-high heat. Add garlic and stir-fry for 2 minutes, or until browned. Add curry paste and cook for 30 seconds, pressing it against the sides and bottom of the skillet or wok. Add pork and stir-fry for 2 to 3 minutes, or until light brown. Add stock and bring to a boil. Add eggplant, beans, fish sauce, krachai (if using) and lime leaves or zest, and cook for 5 to 6 minutes, or until the vegetables are tender. If using lime leaves, discard them. Remove from heat and stir in basil. Serve with sticky rice. Serves 4 as a main dish or 6 in combination with other dishes. 113 CALORIES FOR EACH OF 6 SERVINGS: 11 G PROTEIN, 2 G FAT, 12 G CARBOHYDRATE; 588 MG SODIUM; 27 MG CHOLESTEROL
Ingredients for Khao Pad (Thai Fried Rice) Recipe
4 tb Oil, vegetable
2 Eggs; beaten
1 Onion, yellow; chopped fine
3 Garlic cloves; crushed
1 lb Pork chops; boned, julienned
1/2 lb Shrimp, small; shelled and
-deveined
1 cn Crab meat (6.5oz)
1 ts Salt
1 ts Pepper, black, ground
2 tb Fish sauce (Nam Pla)
2 Chilies, red; julienned
2 tb Ketchup
4 c Rice; cooked
1/2 c Scallions; chopped
4 tb Coriander; chopped
Khao Pad (Thai Fried Rice) Preparation..Heat 2T of the oil in wok and stir-fry eggs as you would scrambled eggs, set aside. In the same wok, pour in remaining oil, fry onion and garlic until golden brown. Add pork, shrimp, crab, salt, pepper, fish sauce, chilies, ketchup. Stir-fry 5 minutes. Add eggs and rice. Stir well for 2 minutes. Arrange the mixture on a plate and garnish with scallions and coriander.
4 c Water
1 Whole Chicken Breast
8 oz Dried Fish Belly/Fish Maw
-Soaked In Hot Water Until
-Soft
1/3 c Light Soy Sauce
1 tb Sweet Soy Sauce
1/2 c Bamboo Shoot Strips
1/4 ts White Pepper
4 sm Hard-Cooked Eggs, Sliced
1/4 c Minced Cilantro/Coriander
Kapaw Pla (Dried Fish Belly Soup) Preparation..Once the fish belly has been soaked in hot water it develops an interesting gelatinous texture which easily absorbs other flavors. ~————————————————————————- Heat the water to boiling in a large saucepan and simmer the chicken breast for about 10 to 15 minutes or until done. Reserve the chicken stock. Place the cooked chicken breast in cold water to cool. Remove the neat from the bone and discard the skin. Shred the meat and set aside. Drain the dried fish belly, squeeze out any excess water and cut into 1 inch pieces. Heat the chicken stock to boiling, add the dried fish belly and all the remaining ingredients except the eggs and the cilantro. Stir in the shredded chicken and cook until hot. Pour into a serving bowl and garnish with egg slices and cilantro. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Ingredients for Kai Yang (Grilled Chicken) Recipe
1 Whole chicken (2.5 - 3 lbs)
1 tb Fresh chopped ginger
1 tb Chopped fresh garlic
1 ts Ground turmeric
1 tb Light brown sugar
2 tb Oil
2 Stalks fresh lemon grass
-(bottom 6 only, chopped)
2 tb Chopped fresh coriander root
2 tb Fish sauce (nam pla)
Kai Yang (Grilled Chicken) Preparation..Rinse the chicken and pat dry. Split the chicken in half down the breast or cut into serving sized pieces. Pound or process the lemon grass, ginger, garlic, and coriander root in a mortar, blender, or processor until a smooth paste is formed, adding a little of the oil if necessary. Add turmeric, brown sugar, fish sauce, and (remaining) oil. Blend until smooth. Pour mixture over the chicken, cover, and marinate in the refrigerator for 2 hours or (up to) overnight. Turn the pieces periodically to allow them to marinate evenly. Prepare hot coals for barbecuing, or preheat the broiler. Grill the chicken until the juices from the thickest part run clear, about 20-30 minutes. ##Note: this recipe works well for grilled Thai Chicken Wings, too!
Ingredients for Kaeng Paa Moo (Jungle Curry) Recipe..Stephen Ceideburg
1/2 lb Pork tenderloin, trimmed
1 ts Vegetable oil
1 tb Minced garlic (3 cloves)
3 tb Jungle Curry Paste (recipe
-follows)
2 c Defatted chicken stock
1/2 lb Chinese eggplant, coarsely
-chopped
1/2 lb Long beans, trimmed, cut
-into I inch pieces
2 tb Fish sauce
1/4 c Thinly sliced fresh krachai
-or:
2 tb Loosely packed dried *
2 Fresh kaffir lime leaves or:
4 Dried **
1/2 c Chopped fresh basil
Kaeng Paa Moo (Jungle Curry) Preparation* soaked in warm water for 15 minutes, drained and sliced (optional) ** soaked in warm water for 20 minutes and drained, or I tsp. grated lime zest Unlike most other Thai curries, jungle Curry is made without coconut milk because coconuts don”t grow in the jungles of northern Thailand. The curry paste is hot and full of flavor. Kaffir lime leaves give this curry its distinctive and enticing flavor, but if they are not available, you can substitute grated lime Zest. Cut pork in half lengthwise and cut into 1/4-inch-thick slices. Set aside. In a large, nonstick skillet or wok, heat oil over medium-high heat. Add garlic and stir-fry for 2 minutes, or until browned. Add curry paste and cook for 30 seconds, pressing it against the sides and bottom of the skillet or wok. Add pork and stir-fry for 2 to 3 minutes, or until light brown. Add stock and bring to a boil. Add eggplant, beans, fish sauce, krachai (if using) and lime leaves or zest, and cook for 5 to 6 minutes, or until the vegetables are tender. If using lime leaves, discard them. Remove from heat and stir in basil. Serve with sticky rice. Serves 4 as a main dish or 6 in combination with other dishes. 113 CALORIES FOR EACH OF 6 SERVINGS: 11 G PROTEIN, 2 G FAT, 12 G CARBOHYDRATE; 588 MG SODIUM; 27 MG CHOLESTEROL
Ingredients for Khao Pad (Thai Fried Rice) Recipe
4 tb Oil, vegetable
2 Eggs; beaten
1 Onion, yellow; chopped fine
3 Garlic cloves; crushed
1 lb Pork chops; boned, julienned
1/2 lb Shrimp, small; shelled and
-deveined
1 cn Crab meat (6.5oz)
1 ts Salt
1 ts Pepper, black, ground
2 tb Fish sauce (Nam Pla)
2 Chilies, red; julienned
2 tb Ketchup
4 c Rice; cooked
1/2 c Scallions; chopped
4 tb Coriander; chopped
Khao Pad (Thai Fried Rice) Preparation..Heat 2T of the oil in wok and stir-fry eggs as you would scrambled eggs, set aside. In the same wok, pour in remaining oil, fry onion and garlic until golden brown. Add pork, shrimp, crab, salt, pepper, fish sauce, chilies, ketchup. Stir-fry 5 minutes. Add eggs and rice. Stir well for 2 minutes. Arrange the mixture on a plate and garnish with scallions and coriander.
Thanks Giving Recipes
Ingredients for Grannys Cornbread Dressing Recipe
1 Pan cooked cornbread in 9 X
-13 inch pan
3 cn Cream of chicken soup
3 cn Chicken broth
1 cn Cream of celery soup
2 c Onion; chopped
16 sl Bread; torn
Sage to taste
Grannys Cornbread Dressing Preparation..Crumble cornbread in a very large bowl or dishpan. Add bread, onions, and sage. Heat soups and pour over bread mixture. Stir and mash with potato masher. Pour into very large roasting pan. Bake at 350 for 1 1/2 to 2 hours. NOTES : This is my Granny’’s original dressing recipe. It makes a huge roasting pan full. You may need to halve the recipe depending on how many people you are serving. This is the best dressing I have ever eaten. I believe the secret is in not adding too much sage. My Granny always tastes it before putting in the oven to bake. Recipe by: Granny Posted to MC-Recipe Digest V1 #858 by Laurie Campbell on Oct 21, 1997
Ingredients for Gabbriela s Cranberry Relish Recipe
3 c Cranberries, fresh
1 c Sugar
2 tb Water
Few raspberries
Lemon zest or orange
Ginger; grated
Gabbriela s Cranberry Relish Preparation..Put sugar, water, and cranberries into a medium saucepan. Boil ten minutes, the add remainder of ingredients. Cool Recipe By : Gabbriela B Posted to MC-Recipe Digest V1 #264 Date: 25 Oct 96 23:31:54 From: steven.h.bergstein
1 Pan cooked cornbread in 9 X
-13 inch pan
3 cn Cream of chicken soup
3 cn Chicken broth
1 cn Cream of celery soup
2 c Onion; chopped
16 sl Bread; torn
Sage to taste
Grannys Cornbread Dressing Preparation..Crumble cornbread in a very large bowl or dishpan. Add bread, onions, and sage. Heat soups and pour over bread mixture. Stir and mash with potato masher. Pour into very large roasting pan. Bake at 350 for 1 1/2 to 2 hours. NOTES : This is my Granny’’s original dressing recipe. It makes a huge roasting pan full. You may need to halve the recipe depending on how many people you are serving. This is the best dressing I have ever eaten. I believe the secret is in not adding too much sage. My Granny always tastes it before putting in the oven to bake. Recipe by: Granny Posted to MC-Recipe Digest V1 #858 by Laurie Campbell
Ingredients for Gabbriela s Cranberry Relish Recipe
3 c Cranberries, fresh
1 c Sugar
2 tb Water
Few raspberries
Lemon zest or orange
Ginger; grated
Gabbriela s Cranberry Relish Preparation..Put sugar, water, and cranberries into a medium saucepan. Boil ten minutes, the add remainder of ingredients. Cool Recipe By : Gabbriela B Posted to MC-Recipe Digest V1 #264 Date: 25 Oct 96 23:31:54 From: steven.h.bergstein
Tuna Recipes
Ingredients for Macaroni with Beans and Tuna Recipe
1 lb Elbow macaroni, cooked
12 oz Tuna in water, drained and
-flaked
16 oz Dark red kidney beans,
-canned, drained
1/2 c Onions, chopped
1/4 c Parsley
2 tb White vinegar
1 ts Salt
1/4 ts Black pepper
1 c Swiss cheese, shredded
Macaroni with Beans and Tuna Preparation..Prepare pasta according to package directions. While pasta is cooking, combine tuna, beans, onions, and parsley in a mixing bowl. In a small bowl, whisk together vinegar, salt, and black pepper. When pasta is done, drain it well and toss it with the bean mixture. Pour vinaigrette over pasta and toss well. Spoon cheese over pasta and toss gently. Refrigerate until ready to serve. Per serving: 369 Calories; 5g Fat (12% calories from fat); 25g Protein; 55g Carbohydrate; 22mg Cholesterol; 577mg
Ingredients for Italian Grilled Tuna Recipe
3/4 c Extra virgin olive oil
1/2 c Minced parsley
1/2 c Jarred marinated roasted
-peppers, drained and diced
1/2 c Thinly sliced scallions
1/4 c Fresh lemon juice
2 tb Capers, drained
2 tb Minced fresh oregano, or
2 ts Dried oregano
1/4 ts Salt
6 8-oz tuna steaks, about 3/4
-inch thick
1/8 ts Freshly ground pepper
Italian Grilled Tuna Preparation. In medium saucepan, combine 1/2 cup olive oil with parsley, red peppers, scallions, 2 tbsp. lemon juice, capers, oregano, and salt. Simmer over low heat 5 minutes, stirring occasionally, to blend flavors. Remove from heat and set aside. 2. Place tuna in a single layer in a glass baking dish. Drizzle remaining 1/4 cup olive oil and 2 tbsp. lemon juice over fish. Season with pepper. Turn to coat both sides. Cover with plastic wrap and marinate at room temperature 30 minutes. 3. Prepare a hot fire. Place fish on an oiled grill set 4 to 6 inches from coals. Reheat sauce by placing saucepan on side of grill. Grill tuna, turning once, until opaque throughout but still moist, about 8 to 10 minutes. Transfer to a serving plate and spoon sauce over each steak. Recipe by: 365 BBQ recipes, p. 102 (#172) Posted to MC-Recipe Digest V1 #602 by Diana Stephens on May 8, 1997
Ingredients for Miss Jean s Tuna Casserole Recipe-JEAN POLZIN
1 cn Solid-pack tuna; drained
8 oz Elbow macaroni; cooked
4 tb Butter
2 tb Onion; minced
1-1/2 tb Green pepper; minced
2 tb Flour (instant)
3/4 ts Salt
1 ds Pepper; generous
1 c Milk
1/2 c Frozen green peas; (opt)
1 cn Cream of mushroom soup
1 c Sharp cheddar cheese;
-shredded, divided
2 sl Bread; buttered and cubed
Paprika; generous sprinkle
Miss Jean s Tuna Casserole Preparation Preheat oven to 350 degrees. Cook macaroni until tender, drain. Melt butter in same pot, add onions and green pepper and saute over low heat 5 minutes. Add flour, salt and pepper and stir to blend well. Add milk and mushroom soup and stir over low heat until smooth. Add macaroni, flaked tuna, peas and 1/2 the cheese to sauce and stir to blend well. Pour into 2-quart buttered casserole, top with remaining cheese. Top cheese with 2 slices battered day-old bread cut in cubes, and sprinkle bread with paprika generously. Bake at 350 degrees for 35 minutes, or until nice and brown. This casserole reheats easily over low heat in saucepan, or in microwave at 50%. Like most casseroles, it tastes even better reheated. From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini
1 lb Elbow macaroni, cooked
12 oz Tuna in water, drained and
-flaked
16 oz Dark red kidney beans,
-canned, drained
1/2 c Onions, chopped
1/4 c Parsley
2 tb White vinegar
1 ts Salt
1/4 ts Black pepper
1 c Swiss cheese, shredded
Macaroni with Beans and Tuna Preparation..Prepare pasta according to package directions. While pasta is cooking, combine tuna, beans, onions, and parsley in a mixing bowl. In a small bowl, whisk together vinegar, salt, and black pepper. When pasta is done, drain it well and toss it with the bean mixture. Pour vinaigrette over pasta and toss well. Spoon cheese over pasta and toss gently. Refrigerate until ready to serve. Per serving: 369 Calories; 5g Fat (12% calories from fat); 25g Protein; 55g Carbohydrate; 22mg Cholesterol; 577mg
Ingredients for Italian Grilled Tuna Recipe
3/4 c Extra virgin olive oil
1/2 c Minced parsley
1/2 c Jarred marinated roasted
-peppers, drained and diced
1/2 c Thinly sliced scallions
1/4 c Fresh lemon juice
2 tb Capers, drained
2 tb Minced fresh oregano, or
2 ts Dried oregano
1/4 ts Salt
6 8-oz tuna steaks, about 3/4
-inch thick
1/8 ts Freshly ground pepper
Italian Grilled Tuna Preparation. In medium saucepan, combine 1/2 cup olive oil with parsley, red peppers, scallions, 2 tbsp. lemon juice, capers, oregano, and salt. Simmer over low heat 5 minutes, stirring occasionally, to blend flavors. Remove from heat and set aside. 2. Place tuna in a single layer in a glass baking dish. Drizzle remaining 1/4 cup olive oil and 2 tbsp. lemon juice over fish. Season with pepper. Turn to coat both sides. Cover with plastic wrap and marinate at room temperature 30 minutes. 3. Prepare a hot fire. Place fish on an oiled grill set 4 to 6 inches from coals. Reheat sauce by placing saucepan on side of grill. Grill tuna, turning once, until opaque throughout but still moist, about 8 to 10 minutes. Transfer to a serving plate and spoon sauce over each steak. Recipe by: 365 BBQ recipes, p. 102 (#172) Posted to MC-Recipe Digest V1 #602 by Diana Stephens
Ingredients for Miss Jean s Tuna Casserole Recipe-JEAN POLZIN
1 cn Solid-pack tuna; drained
8 oz Elbow macaroni; cooked
4 tb Butter
2 tb Onion; minced
1-1/2 tb Green pepper; minced
2 tb Flour (instant)
3/4 ts Salt
1 ds Pepper; generous
1 c Milk
1/2 c Frozen green peas; (opt)
1 cn Cream of mushroom soup
1 c Sharp cheddar cheese;
-shredded, divided
2 sl Bread; buttered and cubed
Paprika; generous sprinkle
Miss Jean s Tuna Casserole Preparation Preheat oven to 350 degrees. Cook macaroni until tender, drain. Melt butter in same pot, add onions and green pepper and saute over low heat 5 minutes. Add flour, salt and pepper and stir to blend well. Add milk and mushroom soup and stir over low heat until smooth. Add macaroni, flaked tuna, peas and 1/2 the cheese to sauce and stir to blend well. Pour into 2-quart buttered casserole, top with remaining cheese. Top cheese with 2 slices battered day-old bread cut in cubes, and sprinkle bread with paprika generously. Bake at 350 degrees for 35 minutes, or until nice and brown. This casserole reheats easily over low heat in saucepan, or in microwave at 50%. Like most casseroles, it tastes even better reheated. From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Turkish Recipes
Ingredients for Kaymakli Kayisi (Cream-Filled Apricots) Recipe
1 lb Dried apricot halves
2 c Sugar
1 c Water
1/2 Lemon
1 c Whipping cream
1 c Slivered almonds
2 tb Slivered almonds
Pistachios
Kaymakli Kayisi (Cream-Filled Apricots) Preparation..Soak apricots in warm water 2 hours to soften. Drain. Combine sugar, 1 cup water and lemon half. Boil until syrupy, 225-230”F. on candy thermometer. Add apricots and simmer 5 minutes. Remove from heat and allow to cool. Whip cream until stiff. Fold 1 cup almonds into cream. Arrange apricot halves in single layer, inner side up. Dollop cream mixture onto 50 percent of apricot halves. Cover with other 50 percent, like sandwich. Sprinkle remaining almonds and pistachios over tops. Makes about 75, if small apricots are used. Each serving contains about: 61 calories; 2 milligrams sodium; 4 milligrams cholesterol; 3 grams fat; 10 grams carbohydrates; 1 gram protein; 0.24 grams fiber.
Ingredients for Menemen (Turkish Scrambled Eggs) Recipe
1 Onion
4 Tomatoes
4 Green hot peppers
5 tb Butter
8 Eggs
Salt
Pepper
1 ts Mild paprika powder
Menemen (Turkish Scrambled Eggs) Preparation..Chop the onion finely. Cut a cross in the top of the tomatoes and put them in hot water. Remove the skins. Cut the tomatoes into small pieces. Wash the peppers and cut them into very small rings. Heat the butter in a big skillet. Sautee the onion until soft, then add peppers and tomatoes and fry for another 2 to 3 minutes. Beat the eggs with salt and pepper and paprika powder. Pour mixture over vegetables. Keep stirring with a fork until set. (Serve on nice fresh homemade or -of course- Turkish bread) Be careful with the peppers. Peppers used here are the Turkish kind, a cross between parika’’s and hot peppers. Remove the seeds to make them less hot. From De fijne Turkse keuken by T
Ingredients for Kuzu Tas Kebabi (Stewed Lamb) Recipe
1 Leg of lamb (4 lb)
1/4 c Butter
1 lg White onion, chopped
1 cn Whole peeled tomates (14 oz)
1 Green pepper, diced
1 Sweet red pepper, diced
1 Sweet yellow pepper, diced
2 tb Chopped parsley
1 ts Paprika
1 ts Salt
1/2 ts Black pepper
4 Potatoes, peeled and cubed
1 cn Green peas (8.5 oz)
1 cn Sliced carrots (8 oz)
Kuzu Tas Kebabi (Stewed Lamb) Preparation..Bone leg of lamb, remove all fat and cut into 1-1/2 cubes. Melt butter in large pot. Add onion and cook until browned. Add meat and brown lightly. Add tomatoes, peppers, parsley, paprika, salt and pepper. Simmer, covered, over low heat 2 hours. Add potatoes, peas and carrots with liquid. Continue cooking until potatoes are tender, about 15 minutes. Each serving contains about: 474 calories; 744 milligrams sodium; 106 milligrams cholesterol; 29 grams fat; 27 grams carbohydrates; 28 grams protein; 1.76 grams fiber. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
Ingredients for Doner Kebap Recipe
1-1/2 kg s leg of lamb
50 Gr black pepper
2 Kg s lamb fat, ground
1 Egg,
1 50 gr. salt
1 Litre onion juice
1 c Olive oil
Doner Kebap Preparation...Remove any bits of skin and bone from the meat. Cut into serving-size pieces. Pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm. thick. Trim. Prepare a marinade of onion juice, olive-oil, salt and pepper, and soak meat in the marinade. Spread over each piece of meat the lamb fat, and ground lamb mixed with an egg. Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of skewer. The chunk of meat is broiled in the Doner Kebab broiler, made specially for the purpose. korpe@cs.umd.edu
1 lb Dried apricot halves
2 c Sugar
1 c Water
1/2 Lemon
1 c Whipping cream
1 c Slivered almonds
2 tb Slivered almonds
Pistachios
Kaymakli Kayisi (Cream-Filled Apricots) Preparation..Soak apricots in warm water 2 hours to soften. Drain. Combine sugar, 1 cup water and lemon half. Boil until syrupy, 225-230”F. on candy thermometer. Add apricots and simmer 5 minutes. Remove from heat and allow to cool. Whip cream until stiff. Fold 1 cup almonds into cream. Arrange apricot halves in single layer, inner side up. Dollop cream mixture onto 50 percent of apricot halves. Cover with other 50 percent, like sandwich. Sprinkle remaining almonds and pistachios over tops. Makes about 75, if small apricots are used. Each serving contains about: 61 calories; 2 milligrams sodium; 4 milligrams cholesterol; 3 grams fat; 10 grams carbohydrates; 1 gram protein; 0.24 grams fiber.
Ingredients for Menemen (Turkish Scrambled Eggs) Recipe
1 Onion
4 Tomatoes
4 Green hot peppers
5 tb Butter
8 Eggs
Salt
Pepper
1 ts Mild paprika powder
Menemen (Turkish Scrambled Eggs) Preparation..Chop the onion finely. Cut a cross in the top of the tomatoes and put them in hot water. Remove the skins. Cut the tomatoes into small pieces. Wash the peppers and cut them into very small rings. Heat the butter in a big skillet. Sautee the onion until soft, then add peppers and tomatoes and fry for another 2 to 3 minutes. Beat the eggs with salt and pepper and paprika powder. Pour mixture over vegetables. Keep stirring with a fork until set. (Serve on nice fresh homemade or -of course- Turkish bread) Be careful with the peppers. Peppers used here are the Turkish kind, a cross between parika’’s and hot peppers. Remove the seeds to make them less hot. From De fijne Turkse keuken by T
Ingredients for Kuzu Tas Kebabi (Stewed Lamb) Recipe
1 Leg of lamb (4 lb)
1/4 c Butter
1 lg White onion, chopped
1 cn Whole peeled tomates (14 oz)
1 Green pepper, diced
1 Sweet red pepper, diced
1 Sweet yellow pepper, diced
2 tb Chopped parsley
1 ts Paprika
1 ts Salt
1/2 ts Black pepper
4 Potatoes, peeled and cubed
1 cn Green peas (8.5 oz)
1 cn Sliced carrots (8 oz)
Kuzu Tas Kebabi (Stewed Lamb) Preparation..Bone leg of lamb, remove all fat and cut into 1-1/2 cubes. Melt butter in large pot. Add onion and cook until browned. Add meat and brown lightly. Add tomatoes, peppers, parsley, paprika, salt and pepper. Simmer, covered, over low heat 2 hours. Add potatoes, peas and carrots with liquid. Continue cooking until potatoes are tender, about 15 minutes. Each serving contains about: 474 calories; 744 milligrams sodium; 106 milligrams cholesterol; 29 grams fat; 27 grams carbohydrates; 28 grams protein; 1.76 grams fiber. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
Ingredients for Doner Kebap Recipe
1-1/2 kg s leg of lamb
50 Gr black pepper
2 Kg s lamb fat, ground
1 Egg,
1 50 gr. salt
1 Litre onion juice
1 c Olive oil
Doner Kebap Preparation...Remove any bits of skin and bone from the meat. Cut into serving-size pieces. Pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm. thick. Trim. Prepare a marinade of onion juice, olive-oil, salt and pepper, and soak meat in the marinade. Spread over each piece of meat the lamb fat, and ground lamb mixed with an egg. Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of skewer. The chunk of meat is broiled in the Doner Kebab broiler, made specially for the purpose. korpe@cs.umd.edu
Ukrainiane Recipes
Ingredients for Kletsky - Apple Dumplings Recipe
2 Apples, peeled, cored, &
- finely chopped
1/4 c Sugar
1 Lemon;juice & grated rind
1 Egg, beaten
3/4 c Dry bread crumbs
1/2 ts Cinnamon ground fine
Kletsky - Apple Dumplings Preparation..Pour the lemon juice over the apples and kix in well. Squeeze thje apples gently to dry. Mix the apples with the lemon rind, cinnamon, sugar, egg, & bread crumbs. Chill in refrigerator for 20-30 minutes Make balls of this mixture 1 in size Drop them in a boiling pot of slightly salted water. Cook until they rise to the surface then remove with a slotted spoon. Cool to room temperature. These may be added to a cold fruit soup or eaten with many other foods. From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Ingredients for Deruny (Ukrainian Potato Pancakes) Recipe
1 lg Onion; grated
6 Potato; peeled & grated
2 tb Flour
2 Eggs
2 ts Salt
3/4 ts Black pepper
1 pt Sour cream
1/2 pt Cream
Deruny (Ukrainian Potato Pancakes) PreparationIn a large bowl use a mixer to puree the ingredients except the sour cream & cream. You may do this in a food processor as well or a blender. Heat oil in a skillet and when hot drop large spoonsful of the mixture. Cook until browned on one side. Turn and repeat. When done remove, drain, and place in a warm oven. Mix the sour cream & cream together. Serve warm with a large dollop of the the cream mixture! This a staple in Ukrainian homes and these pancakes will store well in the refrigerator for 2-3 days. In many homes preserves or jam is also served on these delicious pancakes. : ORIGIN: Galina Shovkoshytny, Kiev-Ukraine, circa 1996 : per Don Houston From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Ingredients for Cossack Chicken and Mushrooms Recipe
12 oz Chicken boneless & skinless
5 tb Butter
1 Garlic clove minced
1 Onion lg.
1/2 ts Nutmeg ground fine
1/2 c Swiss cheese grated
1/2 c Feta cheese crumbled
3 tb Sour cream or plain yogurt
1/2 lb Mushrooms, fresh, washed &
-coarsely chopped
Cossack Chicken and Mushrooms Preparation..Cook the onion & mushrooms together in 4 T of the butter. Mince the onion/mushroom mixture and the chicken together. Add the garlic & the chicken-mushroom mixture and cook for 5 minutes adding salt & pepper to taste. Remove from heat and stirin the yogurt and nutmeg. Preheat the oven to 400 degrees F. Pour the chicken mixture into a baking dish and sprinkle with grated cheese. Bake for 15 minutes.
Ingredients for Beet Kvas Recipe
4 lb Beets,
- water lukewarm
Beet Kvas Preparation..Grate the beets. Place the grated beets in alarge crock and cover with the lukewarm water. Cover securely and place in a warm place. Keep covered for 6 days then it is ready. Skim the resultant scum form the top and pour through a clean cheese cloth into a clean jar. Keep refrigerated. This will keep refrigerated for 12-14 days. It should be deep red in color and have a sour smell. If mold grows on the beets this is normal. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
2 Apples, peeled, cored, &
- finely chopped
1/4 c Sugar
1 Lemon;juice & grated rind
1 Egg, beaten
3/4 c Dry bread crumbs
1/2 ts Cinnamon ground fine
Kletsky - Apple Dumplings Preparation..Pour the lemon juice over the apples and kix in well. Squeeze thje apples gently to dry. Mix the apples with the lemon rind, cinnamon, sugar, egg, & bread crumbs. Chill in refrigerator for 20-30 minutes Make balls of this mixture 1 in size Drop them in a boiling pot of slightly salted water. Cook until they rise to the surface then remove with a slotted spoon. Cool to room temperature. These may be added to a cold fruit soup or eaten with many other foods. From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Ingredients for Deruny (Ukrainian Potato Pancakes) Recipe
1 lg Onion; grated
6 Potato; peeled & grated
2 tb Flour
2 Eggs
2 ts Salt
3/4 ts Black pepper
1 pt Sour cream
1/2 pt Cream
Deruny (Ukrainian Potato Pancakes) PreparationIn a large bowl use a mixer to puree the ingredients except the sour cream & cream. You may do this in a food processor as well or a blender. Heat oil in a skillet and when hot drop large spoonsful of the mixture. Cook until browned on one side. Turn and repeat. When done remove, drain, and place in a warm oven. Mix the sour cream & cream together. Serve warm with a large dollop of the the cream mixture! This a staple in Ukrainian homes and these pancakes will store well in the refrigerator for 2-3 days. In many homes preserves or jam is also served on these delicious pancakes. : ORIGIN: Galina Shovkoshytny, Kiev-Ukraine, circa 1996 : per Don Houston From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Ingredients for Cossack Chicken and Mushrooms Recipe
12 oz Chicken boneless & skinless
5 tb Butter
1 Garlic clove minced
1 Onion lg.
1/2 ts Nutmeg ground fine
1/2 c Swiss cheese grated
1/2 c Feta cheese crumbled
3 tb Sour cream or plain yogurt
1/2 lb Mushrooms, fresh, washed &
-coarsely chopped
Cossack Chicken and Mushrooms Preparation..Cook the onion & mushrooms together in 4 T of the butter. Mince the onion/mushroom mixture and the chicken together. Add the garlic & the chicken-mushroom mixture and cook for 5 minutes adding salt & pepper to taste. Remove from heat and stirin the yogurt and nutmeg. Preheat the oven to 400 degrees F. Pour the chicken mixture into a baking dish and sprinkle with grated cheese. Bake for 15 minutes.
Ingredients for Beet Kvas Recipe
4 lb Beets,
- water lukewarm
Beet Kvas Preparation..Grate the beets. Place the grated beets in alarge crock and cover with the lukewarm water. Cover securely and place in a warm place. Keep covered for 6 days then it is ready. Skim the resultant scum form the top and pour through a clean cheese cloth into a clean jar. Keep refrigerated. This will keep refrigerated for 12-14 days. It should be deep red in color and have a sour smell. If mold grows on the beets this is normal. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Veal Recipes
Leg of Veal with Anchovies Preparation..Anchovies seem to have a natural affinity with veal - consider ossi buci, for instance. those not in the know usually cannot pick the presence of anchovies in this pot-roasted dish, but they do rave about the flavour. With the tip of a very sharp knife, make incisions all over the surface of a leg of veal. Into each incision, stuff a sliver of garlic and a small anchovy fillet. Also insert into the meat 4 to 6 cloves. Pour a little of the oil in which the anchovies were packed into the palm of your hand, rub your hands together and rub them all over the surface of the meat. Put the leg of veal into an oven proof casserole or Pyrex chicken roaster, dust with pepper and surround with slices of 2 large onions. Add a couple of bay leaves and pour over 300 ml dry white wine. Cover the casserole and roast in a 160C oven for 2 to 3 hours. Makes 4 to 6 servings. From the Sydney Morning Herald, 10/27/92. Courtesy Mark Herron. Posted by Stephen Ceideberg; November 17 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
Vegetarian Recipes
Ingredients for Main-Dish Nut Balls Recipe
1/2 c Sunflower seeds
1/4 c Cashews; chopped
1/4 c Peanuts; unsalted
1 c Whole grain bread crumbs,
-dry
Egg replacer for 3 eggs
2 Garlic cloves; pressed
1 tb Tamari
1/4 ts Celery seed
1/2 ts Basil
4 c Tomato sauce or spaghetti
-sauce
Main-Dish Nut Balls Preparation..Place the sunflower seeds, cashews and peanuts in a blender and grind them. The size of the ground pieces is not very important, but make sure they are not too big. Place the ground nuts in a medium-sized bowl and add the bread crumbs, eggs, garlic, tamari, celery seed, and basil. Mix well and shape the mixture into walnut-sized balls. Place the tomato sauce in a large kettle and bring to a gentle simmer. Drop the balls into the sauce. Cover and let simemr for about 15 minutes. Serve with whole grain spaghetti and a big green salad. From the files of DEEANNE From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Ingredients for Miffs Spicy Pumpkin Soup Recipe
1 tb Olive oil
4 Shallots, chopped
2 Stalks celery, sliced
2 md Carrots, coarsely chopped
2 md Potatoes, diced
1 tb Ground coriander
2 ts Ground cumin
1/2 ts Ground cinnamon
1/4 ts Ground cloves
ds Nutmeg, ground
2 lb Pumpkin, peeled, seeded
-and coarsely chopped
5 c Vegetable stock
Plain yogurt
Cilantro leaves
Miffs Spicy Pumpkin Soup Preparation..Heat oil in 3-quart saucepan. Add shallots and celery and saute 5 minutes. Add carrots and potatoes and saute 5 minutes longer. Add coriander, cumin, cinnamon, cloves and nutmeg. Stir-fry 2 minutes. Add pumpkin and Vegetable Stock, bring to boil, cover and simmer gently 20 minutes, or until all vegetables are tender. Blend soup in food processor or blender until smooth. Return to pan, adjust seasonings to taste and heat through. Serve hot, garnished with swirl of yogurt and cilantro leaves. Makes 4 to 6 servings. Miff is Pickford’’s aunt, who served this soup at Guy Fawkes night celebrations every Nov. 5. It’’s also perfect for Halloween. Posted on GEnie’’s Food & Wine RT Jan 01, 1993 by C.SVITEK [cathy] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
Ingredients for Liz s Tomato Quiche Recipe
1/2 lb Gruyere cheese; shredded
1 9 unbaked pastry shell
3 Tomatoes; peeled; chopped
-and drained
3 tb Instant minced onion
3 tb Hot water
Salt; pepper
1 ts Dried basil; crushed
2 Eggs
3/4 c Milk
2 tb Grated Parmesan cheese
Liz s Tomato Quiche Preparation..Scatter Gruyere cheese over pastry shell. Spread layer of tomatoes over cheese. Add onion, which has been soaked in hot water until softened. Season to taste with salt and pepper and add basil. Beat eggs and milk together and pour over tomatoes. Sprinkle with Parmesan cheese. Bake at 350F 45 minutes, or until done. (C) 1992 The Los Angeles Times Posted to EAT-L Digest by LDGOSS on Jan 16, 1998
Ingredients for Mexican Bean and Rice Casserole Recipe
1 tb Oil
1 lg Onion; chopped
2 Celery stalks; chopped
1 Red bell pepper; diced
3 c Red kidney beans; cooked
Enough liquid from cooking
-the beans to make a puree
6 oz Tomato paste
1 ts Cumin
1 ts Chili powder
1 ts Basil
1/2 ts Oregano
pn Cayenne, if desired
3 tb Shoyu or tamari
1 c Arame; soaked (optional)
4 c Brown rice; cooked
1/2 c Parsley; chopped
3 lg Tomatoes, ripe; sliced
5 Garlic cloves; pressed
Mexican Bean and Rice Casserole Preparation..Heat the oil in a large skillet and saute th eonion, celery and red pepper till almost tender. Blend together the beans, a small amount of the liquid from cooking them (about 1/4 cup), the tomato paste, the spices, and the shoyu or tamari in a blender or food processor tomake a puree. Transfer the puree to a large bowl. Add the sauteed vegetables and the soaked arame (if desired) to the bean puree and mix well. In a separate bowl, mix the rice and parsley together. Oil a large, deep baking dish. Place half of the rice in the bottom of the dish. Spread half of the bean mixture over the rice, top it with half of the sliced tomatoes, and then distribute half of the pressed garlic over the tomatoes. Repeat the layers. Bake at 350 degrees for 45 minutes. Delicious with steamed artichokes and a big green salad. From the files of DEEANNE From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Ingredients for Live Vegetarian Curry Recipe
2 tb Oil
1/4 c Soy sauce
1 ts Curry Powder
1/4 ts Ginger
1/4 ts Cumin
3 tb Brewer s Yeast
2 c Water
1 md Onion — thinly sliced
1 c Cauliflower Flowerets
1 c Broccoli Flowerets
1 md Red Bell Pepper — cut into
Strips
1 md Green Bell Pepper — cut
Into strips
1 c Snow peas — diagonally
Sliced
1 c Squash, Butternut –
Julienned
3 c Couscous — uncooked
4 c Water — boiling
Live Vegetarian Curry Preparation..In a blender, combine oil, soy sauce, vegetable seasoning, spices, nutritional yeast and water. Blend until mixture becomes a smooth sauce. Mix together vegetables in a large bowl.Pour in sauce and allow vegetables to marinate for 3 hours. Place couscous in a bowl and add boiling water. Cover and set aside until water is absorbed, about 15 minutes. To serve: Spoon marinated vegetables over couscous. Serves 6. Variation: Substitute cooked bulgur wheat or brown rice for couscous. Recipe by Soul Vegetarian Restaurants in Chicago and Atlanta; printed in VT article celebrating World Vegetarian Day, Oct. 1 Per serving: 159 cal; 6 g prot; 4 g fat; 23 g carb; 0 chol; 696 mg sod; 6 g fiber; vegan Source: Vegetarian Times, October 1993/MM by DEEANNE Recipe By : From: Collin@halcyon.Com (William Collidate: Sat, 14 Jan 1995 13:28:04 ~0600 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Ingredients for Kasha Cabbage Rolls Recipe
6 md Cabbage leaves
2-1/2 c ;water
1/2 c Kasha; uncooked
1 c Onions; sliced
1/4 c Corn kernels, fresh
4 oz Tempeh
1/4 c Oil (sesame, safflower or
-canola)
1/4 c Sauerkraut
1/4 c Sauerkraut juice
1/2 ts Mustard, dry, or to taste
2 ts Kuzu
1 tb ;water, cold
Carrot, raw; grated, for
-garnish
Kasha Cabbage Rolls Preparation..Steam cabbage leaves until soft, but easy to handle. Reserve 2 cups cooking water. Rinse and drain kasha. Bring one cup of reserved cooking water to a boil. Add kasha and onion. Return to a boil, lower heat and simmer for 20 minutes, or until all water is absorbed. add corn the last three minutes of cooking. Slice tempeh into strips (2 x 1/4 approximately). Fry tempeh strips in hot oil for about one minute on each side. Mix kasha mixture with fried tempeh strips and sauerkraut. Place 1/3 cup of mixture in center of each cabbage leaf, fold in the leaf’’s edges and roll up to seal filling in. Place rolls seam side down in casserole dish and keep warm until ready to serve. Mix sauerkraut juice with mustard and remaining cup of reserved water and bring to a boil. Dissolve kuzu in cold water and stir into hot juice. Simmer mixture for 7 minutes, stirring constantly. Pour over cabbage rolls, garnish with grated carot and serve. Per serving: 426 cal; 19 g prot; 505 mg sod; 66 g carb; 13 g fat; 0 mg chol; 132 mg calcium From the files of DEEANNE From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Ingredients for Lentil Pie Recipe
1-1/2 c Lentils; uncooked
3 c ;water
1 tb Ooil
1 Celery stalk; chopped
1 md Onion; chopped
1 ts Thyme
1 ts Cinnamon
1/4 ts Cloves
3/4 c Brazil nuts; finely chopped
1/4 c Tamari
1/4 c Tomato paste
1 Double crust 9 whole wheat
-pie shell; unbaked
Lentil Pie Preparation..Wash the lentils and place them in a pan with the water. Cover and cook for about 40 minutes, or until the water is absorbed. Heat the oil in a skillet; add the celery, onion, thyme, cinnamon, and cloves. Saute until the celery is just barely tender. Add the cooked lentils to the celery-onion mixture; then add the remaining ingredients. Mix well. Spread the mixture into an unbaked pie shell. Cover with the top crust. Flute the edges and cut a hole into the top crust to allow steam to escape. Bake at 375 degrees for 40 minutes, or until the crust is golden brown. Serve with a steamed vegetable and a green salad. The lentil pie is also good with a sauce or some homemade relish. From the files of DEEANNE From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gem
1/2 c Sunflower seeds
1/4 c Cashews; chopped
1/4 c Peanuts; unsalted
1 c Whole grain bread crumbs,
-dry
Egg replacer for 3 eggs
2 Garlic cloves; pressed
1 tb Tamari
1/4 ts Celery seed
1/2 ts Basil
4 c Tomato sauce or spaghetti
-sauce
Main-Dish Nut Balls Preparation..Place the sunflower seeds, cashews and peanuts in a blender and grind them. The size of the ground pieces is not very important, but make sure they are not too big. Place the ground nuts in a medium-sized bowl and add the bread crumbs, eggs, garlic, tamari, celery seed, and basil. Mix well and shape the mixture into walnut-sized balls. Place the tomato sauce in a large kettle and bring to a gentle simmer. Drop the balls into the sauce. Cover and let simemr for about 15 minutes. Serve with whole grain spaghetti and a big green salad. From the files of DEEANNE From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Ingredients for Miffs Spicy Pumpkin Soup Recipe
1 tb Olive oil
4 Shallots, chopped
2 Stalks celery, sliced
2 md Carrots, coarsely chopped
2 md Potatoes, diced
1 tb Ground coriander
2 ts Ground cumin
1/2 ts Ground cinnamon
1/4 ts Ground cloves
ds Nutmeg, ground
2 lb Pumpkin, peeled, seeded
-and coarsely chopped
5 c Vegetable stock
Plain yogurt
Cilantro leaves
Miffs Spicy Pumpkin Soup Preparation..Heat oil in 3-quart saucepan. Add shallots and celery and saute 5 minutes. Add carrots and potatoes and saute 5 minutes longer. Add coriander, cumin, cinnamon, cloves and nutmeg. Stir-fry 2 minutes. Add pumpkin and Vegetable Stock, bring to boil, cover and simmer gently 20 minutes, or until all vegetables are tender. Blend soup in food processor or blender until smooth. Return to pan, adjust seasonings to taste and heat through. Serve hot, garnished with swirl of yogurt and cilantro leaves. Makes 4 to 6 servings. Miff is Pickford’’s aunt, who served this soup at Guy Fawkes night celebrations every Nov. 5. It’’s also perfect for Halloween. Posted on GEnie’’s Food & Wine RT Jan 01, 1993 by C.SVITEK [cathy] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
Ingredients for Liz s Tomato Quiche Recipe
1/2 lb Gruyere cheese; shredded
1 9 unbaked pastry shell
3 Tomatoes; peeled; chopped
-and drained
3 tb Instant minced onion
3 tb Hot water
Salt; pepper
1 ts Dried basil; crushed
2 Eggs
3/4 c Milk
2 tb Grated Parmesan cheese
Liz s Tomato Quiche Preparation..Scatter Gruyere cheese over pastry shell. Spread layer of tomatoes over cheese. Add onion, which has been soaked in hot water until softened. Season to taste with salt and pepper and add basil. Beat eggs and milk together and pour over tomatoes. Sprinkle with Parmesan cheese. Bake at 350F 45 minutes, or until done. (C) 1992 The Los Angeles Times Posted to EAT-L Digest by LDGOSS
Ingredients for Mexican Bean and Rice Casserole Recipe
1 tb Oil
1 lg Onion; chopped
2 Celery stalks; chopped
1 Red bell pepper; diced
3 c Red kidney beans; cooked
Enough liquid from cooking
-the beans to make a puree
6 oz Tomato paste
1 ts Cumin
1 ts Chili powder
1 ts Basil
1/2 ts Oregano
pn Cayenne, if desired
3 tb Shoyu or tamari
1 c Arame; soaked (optional)
4 c Brown rice; cooked
1/2 c Parsley; chopped
3 lg Tomatoes, ripe; sliced
5 Garlic cloves; pressed
Mexican Bean and Rice Casserole Preparation..Heat the oil in a large skillet and saute th eonion, celery and red pepper till almost tender. Blend together the beans, a small amount of the liquid from cooking them (about 1/4 cup), the tomato paste, the spices, and the shoyu or tamari in a blender or food processor tomake a puree. Transfer the puree to a large bowl. Add the sauteed vegetables and the soaked arame (if desired) to the bean puree and mix well. In a separate bowl, mix the rice and parsley together. Oil a large, deep baking dish. Place half of the rice in the bottom of the dish. Spread half of the bean mixture over the rice, top it with half of the sliced tomatoes, and then distribute half of the pressed garlic over the tomatoes. Repeat the layers. Bake at 350 degrees for 45 minutes. Delicious with steamed artichokes and a big green salad. From the files of DEEANNE From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Ingredients for Live Vegetarian Curry Recipe
2 tb Oil
1/4 c Soy sauce
1 ts Curry Powder
1/4 ts Ginger
1/4 ts Cumin
3 tb Brewer s Yeast
2 c Water
1 md Onion — thinly sliced
1 c Cauliflower Flowerets
1 c Broccoli Flowerets
1 md Red Bell Pepper — cut into
Strips
1 md Green Bell Pepper — cut
Into strips
1 c Snow peas — diagonally
Sliced
1 c Squash, Butternut –
Julienned
3 c Couscous — uncooked
4 c Water — boiling
Live Vegetarian Curry Preparation..In a blender, combine oil, soy sauce, vegetable seasoning, spices, nutritional yeast and water. Blend until mixture becomes a smooth sauce. Mix together vegetables in a large bowl.Pour in sauce and allow vegetables to marinate for 3 hours. Place couscous in a bowl and add boiling water. Cover and set aside until water is absorbed, about 15 minutes. To serve: Spoon marinated vegetables over couscous. Serves 6. Variation: Substitute cooked bulgur wheat or brown rice for couscous. Recipe by Soul Vegetarian Restaurants in Chicago and Atlanta; printed in VT article celebrating World Vegetarian Day, Oct. 1 Per serving: 159 cal; 6 g prot; 4 g fat; 23 g carb; 0 chol; 696 mg sod; 6 g fiber; vegan Source: Vegetarian Times, October 1993/MM by DEEANNE Recipe By : From: Collin@halcyon.Com (William Collidate: Sat, 14 Jan 1995 13:28:04 ~0600 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Ingredients for Kasha Cabbage Rolls Recipe
6 md Cabbage leaves
2-1/2 c ;water
1/2 c Kasha; uncooked
1 c Onions; sliced
1/4 c Corn kernels, fresh
4 oz Tempeh
1/4 c Oil (sesame, safflower or
-canola)
1/4 c Sauerkraut
1/4 c Sauerkraut juice
1/2 ts Mustard, dry, or to taste
2 ts Kuzu
1 tb ;water, cold
Carrot, raw; grated, for
-garnish
Kasha Cabbage Rolls Preparation..Steam cabbage leaves until soft, but easy to handle. Reserve 2 cups cooking water. Rinse and drain kasha. Bring one cup of reserved cooking water to a boil. Add kasha and onion. Return to a boil, lower heat and simmer for 20 minutes, or until all water is absorbed. add corn the last three minutes of cooking. Slice tempeh into strips (2 x 1/4 approximately). Fry tempeh strips in hot oil for about one minute on each side. Mix kasha mixture with fried tempeh strips and sauerkraut. Place 1/3 cup of mixture in center of each cabbage leaf, fold in the leaf’’s edges and roll up to seal filling in. Place rolls seam side down in casserole dish and keep warm until ready to serve. Mix sauerkraut juice with mustard and remaining cup of reserved water and bring to a boil. Dissolve kuzu in cold water and stir into hot juice. Simmer mixture for 7 minutes, stirring constantly. Pour over cabbage rolls, garnish with grated carot and serve. Per serving: 426 cal; 19 g prot; 505 mg sod; 66 g carb; 13 g fat; 0 mg chol; 132 mg calcium From the files of DEEANNE From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Ingredients for Lentil Pie Recipe
1-1/2 c Lentils; uncooked
3 c ;water
1 tb Ooil
1 Celery stalk; chopped
1 md Onion; chopped
1 ts Thyme
1 ts Cinnamon
1/4 ts Cloves
3/4 c Brazil nuts; finely chopped
1/4 c Tamari
1/4 c Tomato paste
1 Double crust 9 whole wheat
-pie shell; unbaked
Lentil Pie Preparation..Wash the lentils and place them in a pan with the water. Cover and cook for about 40 minutes, or until the water is absorbed. Heat the oil in a skillet; add the celery, onion, thyme, cinnamon, and cloves. Saute until the celery is just barely tender. Add the cooked lentils to the celery-onion mixture; then add the remaining ingredients. Mix well. Spread the mixture into an unbaked pie shell. Cover with the top crust. Flute the edges and cut a hole into the top crust to allow steam to escape. Bake at 375 degrees for 40 minutes, or until the crust is golden brown. Serve with a steamed vegetable and a green salad. The lentil pie is also good with a sauce or some homemade relish. From the files of DEEANNE From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gem
Venison Recipes
Ingredients for Broiled Venison with Corbin Steak Sauce Recipe
2 tb Butter, or margarine
1/2 c White wine, dry
1/4 ts Garlic powder
1 tb Worcestershire Sauce
1 ts Paprika
1/2 ts Mustard Powder
2 dr Tabasco Sauce
1 ts Lemon Juice,Fresh
1/2 ts Salt
1/4 ts Pepper,Black, fresh ground
2-1/2 lb Venison steaks
Broiled Venison with Corbin Steak Sauce Preparation..Melt butter in saucepan over low heat; stir in remaining ingredients & mix well. Bring sauce to boil & remove from heat. Place venison steaks on broiler pan, brush with sauce, & broil fro 5 minutes; turn & brush sauce on other side. Broil for 5 minutes or to desired doneness. Use sauce generously. Recipe By : Wild Game & Fish Cookbook Posted to FOODWINE Digest 24 November 96 Date: Sun, 24 Nov 1996 19:16:41 -0500 From: Randee Fried
2 tb Butter, or margarine
1/2 c White wine, dry
1/4 ts Garlic powder
1 tb Worcestershire Sauce
1 ts Paprika
1/2 ts Mustard Powder
2 dr Tabasco Sauce
1 ts Lemon Juice,Fresh
1/2 ts Salt
1/4 ts Pepper,Black, fresh ground
2-1/2 lb Venison steaks
Broiled Venison with Corbin Steak Sauce Preparation..Melt butter in saucepan over low heat; stir in remaining ingredients & mix well. Bring sauce to boil & remove from heat. Place venison steaks on broiler pan, brush with sauce, & broil fro 5 minutes; turn & brush sauce on other side. Broil for 5 minutes or to desired doneness. Use sauce generously. Recipe By : Wild Game & Fish Cookbook Posted to FOODWINE Digest 24 November 96 Date: Sun, 24 Nov 1996 19:16:41 -0500 From: Randee Fried
Vietnames Recipes
Ingredients for Mama Lan s Vietnamese Stir-Fried Crabs Recipe
12 lg Male blue crabs, cleaned
-and halved, with top
-shells reserved
2 c All-purpose flour, seasoned
-with salt and pepper.
Vegetable oil for frying
6 tb Butter
6 tb Olive oil
3 Stalks lemongrass, tops
-discarded, bulbs finely
-chopped
4 tb Minced garlic
3 tb Hot pepper flakes
3 tb Kosher salt
3 tb Sugar
3 Piece fresh ginger peeled
-and julienned
1 bn Green onions, chopped
4 Or 5 fresh serrano chiles,
-thinly sliced into rounds
Mama Lan s Vietnamese Stir-Fried Crabs Preparation..We”re seeing more and more of the live Eastern blue crabs out here on the West coast. So far mainly in Asian markets++I have yet to run across any at Safeway. While the Asians are busy furnishing good, fresh things to eat at very reasonable prices, Safeway and it’’s ilk are so busy trying to satisfy our banking needs that they don”t seem to pay much attention to food anymore. This can be prepared using either the blue guys or the big ol” Dungeness crabs. This reminds me of the first Vietnamese dish I ever tried, Roast Crab at Thanh Long on Judah street in San Francisco years ago. That dish alone won my ever-lasting respect for Vietnamese cuisine. It too used butter, though I”m relatively sure it also used Chinese fermented black beans for their savory kick and the crab wasn”t flour coated before frying. Dredge the crabs in the seasoned flour. In a large skillet heat oil to a depth of 1/2 inch. Add the top shells and fry over fairly high heat, turning, until crispy on both sides. Remove to paper towels to drain. Discard the cooking oil. Return the pan to medium heat and add the butter and olive oil. when the butter melts, add the lemongrass, garlic and pepper flakes and saute for about 30 seconds. Add the crab halves and sprinkle with the salt and sugar. Stir well. Add the ginger, green onions and serrano chiles. Cook, stirring often for 3 to 4 minutes. Place the crab tops, hollow side up, on a platter. Tuck the crab pieces in the shells. Pour all of the pan juices over the stuffed shells. Serve at once, with steamed jasmine rice and plenty of napkins for messy hands. Serves 4. From The Chesapeake Bay Crab Cookbook , by John Sheilds (Aris/Addison- Wesley, 1992). From the San Francisco Chronicle, 9/2/92. NOTE: To convert to Dungeness, three to four blues equal a pound and a half of Dungeness crabs. Posted by Stephen Ceideberg; September 9 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
Ingredients for Grilled Dried Beef (Thit Bo Kho) Recipe
1 lb Lean bottom round or
-sirloin, in one piece,
-about 6 inches in
Diameter
2 Stalks fresh lemon grass,
-or 2 tablespoons dried
-lemon grass
2 sm Red chile peppers, seeded
2-1/2 tb Sugar or honey
1 tb Nuoc mam (Vietnamese fish
-sauce)
3 tb Light soy sauce
Grilled Dried Beef (Thit Bo Kho) PreparationHere’’s a Vietnamese version of beef jerky made with red chilies and honey or sugar that sounds like it’’s off in the direction of your Chinese Dried Fried Beef recipe. This Vietnamese-style beef Jerky is delicious served with drinks. The Vietnamese enjoy eating it as a snack with glutinous rice. It is also an ingredient in Green Papaya Salad. Cut the beef across the grain onto very thin 3 by 3 inch slices. If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and finely chop. If you are using dried lemon grass, soak in warm water for 1 hour. Drain and finely chop. Combine the chiles and sugar in a mortar and pestle and pound to a fine paste. Add the chopped lemon grass, fish sauce and soy sauce and stir to blend. (If using a blender, combine all of these and blend to a very fine paste.) Spread the paste over the beef pieces to coat both sides. Let marinate for 30 minutes. Spread out each slice of marinated beef on a large, flat wire rack or baking sheet. Let stand in the sun until both sides are completely dried, about 12 hours. (You can also place a rack on a jelly roll pan and let the beef dry in the refrigerator for 2 days.) Grill the beef over a medium charcoal fire or transfer the rack from the refrigerator to the middle of a preheated 400F oven and bake until brown and crisp, about 10 minutes. Serve with glutinous rice. NOTE: After cooking, the meat may be kept for up to 1 week in a covered jar at room temperature. Makes 4 servings. From The Foods of Vietnam by Nicole Rauthier. Stewart, Tabori & Chang. 1989. Posted by Stephen Ceideburg August 28 1990. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
Ingredients for Karmelized Muskrat (Bavarian)
Recipe1 Fresch Muskrat (R-r-road Kil
1 Hickory plank, slightly
1 tb Kookingkt oil
Larger dan muskrat
1 ts Salt
2 Green onions
1 ds Pepper
1 tb Fisch sauce
Karmelized Muskrat (Bavarian) Preparation..Skin ze fresch muskrat undt discard ze skin.( Kan be safed undt tanned into leader.) Nail ze muskrat to ze hickory plank, karefully stretchingkt out. Khop ze green onion fine. Heat ze oil in 2 quart pot, den add ze onion undt de r-r-remainingkt ingktredients. Saute, stirringkt, on medium heat until ze sauce ist done. (about 5 minutes or more). Place planked muskrat in a large pot, add 4 kups uff water and simmer, uncofered, on medium heat for ein hour. Add ze fisch sauce undt continue to simmer on medium heat 1 more hour. Most uff de vater vill be absorbed by ze meat und de r-r-remainder vill be slightly dick–or karmelized. Be kareful not to burn it. R-r-remofe ze muskrat from ze pot karefully ! Seperate ze muskrat from ze plank, undt place meat to ein side. Pour de sauce from ze pot ofer ze plank. Totally discard ze muskrat undt eat ze plank ! Bon Appetite. Serfe hot as a main disch, mitt lots uff rice. From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini
12 lg Male blue crabs, cleaned
-and halved, with top
-shells reserved
2 c All-purpose flour, seasoned
-with salt and pepper.
Vegetable oil for frying
6 tb Butter
6 tb Olive oil
3 Stalks lemongrass, tops
-discarded, bulbs finely
-chopped
4 tb Minced garlic
3 tb Hot pepper flakes
3 tb Kosher salt
3 tb Sugar
3 Piece fresh ginger peeled
-and julienned
1 bn Green onions, chopped
4 Or 5 fresh serrano chiles,
-thinly sliced into rounds
Mama Lan s Vietnamese Stir-Fried Crabs Preparation..We”re seeing more and more of the live Eastern blue crabs out here on the West coast. So far mainly in Asian markets++I have yet to run across any at Safeway. While the Asians are busy furnishing good, fresh things to eat at very reasonable prices, Safeway and it’’s ilk are so busy trying to satisfy our banking needs that they don”t seem to pay much attention to food anymore. This can be prepared using either the blue guys or the big ol” Dungeness crabs. This reminds me of the first Vietnamese dish I ever tried, Roast Crab at Thanh Long on Judah street in San Francisco years ago. That dish alone won my ever-lasting respect for Vietnamese cuisine. It too used butter, though I”m relatively sure it also used Chinese fermented black beans for their savory kick and the crab wasn”t flour coated before frying. Dredge the crabs in the seasoned flour. In a large skillet heat oil to a depth of 1/2 inch. Add the top shells and fry over fairly high heat, turning, until crispy on both sides. Remove to paper towels to drain. Discard the cooking oil. Return the pan to medium heat and add the butter and olive oil. when the butter melts, add the lemongrass, garlic and pepper flakes and saute for about 30 seconds. Add the crab halves and sprinkle with the salt and sugar. Stir well. Add the ginger, green onions and serrano chiles. Cook, stirring often for 3 to 4 minutes. Place the crab tops, hollow side up, on a platter. Tuck the crab pieces in the shells. Pour all of the pan juices over the stuffed shells. Serve at once, with steamed jasmine rice and plenty of napkins for messy hands. Serves 4. From The Chesapeake Bay Crab Cookbook , by John Sheilds (Aris/Addison- Wesley, 1992). From the San Francisco Chronicle, 9/2/92. NOTE: To convert to Dungeness, three to four blues equal a pound and a half of Dungeness crabs. Posted by Stephen Ceideberg; September 9 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
Ingredients for Grilled Dried Beef (Thit Bo Kho) Recipe
1 lb Lean bottom round or
-sirloin, in one piece,
-about 6 inches in
Diameter
2 Stalks fresh lemon grass,
-or 2 tablespoons dried
-lemon grass
2 sm Red chile peppers, seeded
2-1/2 tb Sugar or honey
1 tb Nuoc mam (Vietnamese fish
-sauce)
3 tb Light soy sauce
Grilled Dried Beef (Thit Bo Kho) PreparationHere’’s a Vietnamese version of beef jerky made with red chilies and honey or sugar that sounds like it’’s off in the direction of your Chinese Dried Fried Beef recipe. This Vietnamese-style beef Jerky is delicious served with drinks. The Vietnamese enjoy eating it as a snack with glutinous rice. It is also an ingredient in Green Papaya Salad. Cut the beef across the grain onto very thin 3 by 3 inch slices. If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and finely chop. If you are using dried lemon grass, soak in warm water for 1 hour. Drain and finely chop. Combine the chiles and sugar in a mortar and pestle and pound to a fine paste. Add the chopped lemon grass, fish sauce and soy sauce and stir to blend. (If using a blender, combine all of these and blend to a very fine paste.) Spread the paste over the beef pieces to coat both sides. Let marinate for 30 minutes. Spread out each slice of marinated beef on a large, flat wire rack or baking sheet. Let stand in the sun until both sides are completely dried, about 12 hours. (You can also place a rack on a jelly roll pan and let the beef dry in the refrigerator for 2 days.) Grill the beef over a medium charcoal fire or transfer the rack from the refrigerator to the middle of a preheated 400F oven and bake until brown and crisp, about 10 minutes. Serve with glutinous rice. NOTE: After cooking, the meat may be kept for up to 1 week in a covered jar at room temperature. Makes 4 servings. From The Foods of Vietnam by Nicole Rauthier. Stewart, Tabori & Chang. 1989. Posted by Stephen Ceideburg August 28 1990. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
Ingredients for Karmelized Muskrat (Bavarian)
Recipe1 Fresch Muskrat (R-r-road Kil
1 Hickory plank, slightly
1 tb Kookingkt oil
Larger dan muskrat
1 ts Salt
2 Green onions
1 ds Pepper
1 tb Fisch sauce
Karmelized Muskrat (Bavarian) Preparation..Skin ze fresch muskrat undt discard ze skin.( Kan be safed undt tanned into leader.) Nail ze muskrat to ze hickory plank, karefully stretchingkt out. Khop ze green onion fine. Heat ze oil in 2 quart pot, den add ze onion undt de r-r-remainingkt ingktredients. Saute, stirringkt, on medium heat until ze sauce ist done. (about 5 minutes or more). Place planked muskrat in a large pot, add 4 kups uff water and simmer, uncofered, on medium heat for ein hour. Add ze fisch sauce undt continue to simmer on medium heat 1 more hour. Most uff de vater vill be absorbed by ze meat und de r-r-remainder vill be slightly dick–or karmelized. Be kareful not to burn it. R-r-remofe ze muskrat from ze pot karefully ! Seperate ze muskrat from ze plank, undt place meat to ein side. Pour de sauce from ze pot ofer ze plank. Totally discard ze muskrat undt eat ze plank ! Bon Appetite. Serfe hot as a main disch, mitt lots uff rice. From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Weight Watchers Recipes
Ingredients for Lentil and Yogurt Soup Recipe
2 ts Corn or olive oil
2 oz Lean back bacon, trimmed
-of any fat and chopped
1 Onion, chopped
1 Carrot, diced
6 oz Mushrooms, wiped and
-chopped
6 oz Orange lentils, rinsed and
-drained
2 pt Chicken stock
1-1/2 ts Ground coriander
6 tb Low-fat natural yogurt
Salt and freshly ground
-black pepper
1 tb Snipped fresh chives, to
-serve
Lentil and Yogurt Soup Preparation time: 10 minutes Cooking time: 50 minutes Freezing: recommended (without yogurt) for up to 3 months Heat the oil in a large saucepan and saute the bacon with the onion and carrot for 5 minutes, until : the onion is translucent. Add the mushrooms, lentils and chicken stock. Season with the coriander, a little salt and pepper and bring to a boil. Reduce the heat and simmer gently for 40 minutes, or until the lentils are soft. Stir in the yogurt and reheat gently. Ladle into warm soup bowls, sprinkle with the snipped chives and serve immediately. Vegetarian option: omit the bacon and use vegetable stock. This will remove the Protein Selection and reduce the Optional Calories to 25 per serving. The Calories per serving will be 150. From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Ingredients for Marinated Hoisin Chicken Recipe
1-1/2 lb Skinless boneless chicken
-breast
2 tb Hoisin sauce
2 tb Rice vinegar or cider
-vinegar
1 tb Sesame seeds
Marinated Hoisin Chicken Preparation. Rinse chicken and pat dry. Place in a plastic bag with a tight fitting seal. In a small bowl, stir together remaining ingredients. Pour over chicken in bag. Seal and marinate in the refrigerator for 1 to 24 hours, turning bag occasionally to distribute marinade. Preheat oven to 375. Drain chicken and discard marinade. Arrange chicken in a single layer in a glass baking dish. Bake, uncovered, 20 to 25 minutes or until chicken is tender and no longer pink. Recipe by: AHA Quick & Healthy Cookbook Posted to recipelu-digest Volume 01 Number 421 by susan on Dec 30, 1997
Ingredients for Hawaiian Chicken for 2 Recipe
1-1/2 lb Skinless boneless chicken
-breast
1 cn Crushed pineapple in juice
3/8 c Soy sauce, low sodium
3 Green onion
1-1/2 ds Ginger, ground
1 ds Red pepper, ground
Hawaiian Chicken for 2 Preparation..Rinse chicken and pat dry. If necessary, cut chicken into 4 serving-size pieces. Drain pineapple, reserving liquid (you should;d have about 1/2 cup) Place pineapple liquid and soy sauce in a large skillet. Bring to a boil over high heat. Place chicken in soy sauce mixture. Return to a boil. Reduce heat, cover, and simmer aMeanwhile, in a sma To serve, remove chicken from soy sauce mixture. Spoon pineapple mixture over chicken or turkey. Recipe by: AHA Quick & Healthy Cookbook Posted to MC-Recipe Digest V1 #513 by susan@zeus.powersite.net on Mar 12, 1997
Ingredients for Fresh Herb Turkey Loaf Recipe
2 Egg whites
1 c Rolled oats
1/2 c Red bell pepper; chopped
1/3 c Celery; finely chopped
1/4 c Onion; finely chopped
2 tb Fresh parsley
1/2 ts Basil
1/4 ts Black pepper
1 lb Ground Turkey Breast;
-skinned
Fresh Herb Turkey Loaf PreparationPreheat oven to 350. In a medium bowl, combine all ingredients except turkey. Add turkey and mix well. Mold turkey mixture into a loaf pan. Bake 40 to 45 minutes or until no longer pink. Remove from oven, pay dry with paper towel, and cut into 6 slices. Recipe by: AHA Quick & Easy Cookbook Posted to recipelu-digest Volume 01 Number 421 by susan on Dec 30, 1997
Ingredients for Garlic and Herb Chicken Bundles Recipe
Olive oil spray
1 lb Skinless boneless chicken
-breast
2 Cloves garlic, minced
1 tb Dijon mustard
1/2 ts Dried thyme, dried
1/4 ts Dried rosemary, crushed
6 Sheets frozen phyllo dough,
-thawed
4 ts Bread crumbs
Garlic and Herb Chicken Bundles PreparationCombine mustard, thyme, and rosemary in a small bowl. Spread about 1 teaspoon of the mixture over each chicken breast. Spray a baking sheet with nonstick coating. Place one phyllo sheet on work surface; spray lightly with nonstick coating. Top with two more phyllo sheets, spraying each layer with nonstick coating. Cut the stack of phyllo sheets in half lengthwise to form two 6-1/2×17 inch stacks./ Place 1 teaspoon bread crumbs along one short edge of each stack. Place one chicken breast half crosswise atop bread crumbs. Fold long sides over chicken and begin to roll up, starting from the end with the chicken. Transfer package to prepared baking sheet. Spray package with nonstick coating. Repeat with remaining phyllo and chicken. Bake in a 375 degree oven for 15 to 20 minutes or till golden brown. Recipe by: BH&G Posted to Digest eat-lf.v097.n051 by susan on Feb 22, 1997.
Ingredients for Cornbread-Coated Pork Chops Recipe
1/4 c Sour cream; light
1-1/2 lb Pork loin chops
1-1/2 c Stuffing-mix cornbread
Black pepper
Cornbread-Coated Pork Chops PreparationPreheat oven to 375. F Spread sour cream over pork chops, coating all sides. Coat with cornbread stuffing mix. Place coated pork chops on a rack in a shallow baking pan. Season with pepper. Bake chops, uncovered, 45 minutes or until done. Serve immediately. Recipe by: AHA QUICK & EASY COOKBOOK Posted to recipelu-digest Volume 01 Number 421 by susan on Dec 30, 1997
Ingredients for Chinese Style Chicken Thighs Recipe
1-1/2 lb Skinless boneless chicken
-breast
2 tb Soy sauce; low sodium
2 tb Rice wine vinegar; or cider
-vinegar
2 tb Dry sherry; or orange juice
1 ts Sesame oil; toasted
1 ts Honey
1/2 ts Garlic; minced
1 tb Orange juice; or water
1 ts Cornstarch
Chinese Style Chicken Thighs PreparationPreheat oven to 375. Rinse chicken and pat dry. Arrange in a single layer in a glass baking dish. Set aside. In a small bowl, stir together soy sauce, vinegar, sherry, sesame oil, honey and garlic. Pour over chicken. Bake, uncovered, 30 minutes or until chicken is tender and no longer pink. remove chicken from baking dish and keep warm. Transfer sauce to a small saucepan In small bow., stir together orange juice and cornstarch. Add to sauce. Cook and stir over medium heat until thickened and bubbly, about 3 minutes. Cook 2 minutes more, stirring constantly. Serve chicken with sauce. Recipe by: AHA Quick & Healthy Cookbook Posted to recipelu-digest Volume 01 Number 421 by susan on Dec 30, 1997
Ingredients for Cajun Meatloaf Recipe
1 lb Lean ground beef
1/2 c Onion; chopped
1/2 c Celery; chopped
1/2 c Bell pepper; chopped
1/2 c Bread crumbs
2 Egg whites
1 tb Worcestershire sauce
1/2 ts Black pepper
1/2 ts Ground cumin
1/4 ts Ground red pepper
Cajun Meatloaf Preparation Preheat oven to 350. In a large bowl, combine all ingredients. Use your hands to mix until ingredients are will combined. Shape meat mixture into a loaf and place in a shallow baking pan. Bake, uncovered, for 45 minutes or until no longer pink. Let stand 5 minutes. Drain off fat and remove loaf from pan. Pat loaf dry with paper towels and cut into 6 slices. Recipe by: AHA Quick & Easy Cookbook Posted to recipelu-digest Volume 01 Number 421 by susan on Dec 30, 1997
2 ts Corn or olive oil
2 oz Lean back bacon, trimmed
-of any fat and chopped
1 Onion, chopped
1 Carrot, diced
6 oz Mushrooms, wiped and
-chopped
6 oz Orange lentils, rinsed and
-drained
2 pt Chicken stock
1-1/2 ts Ground coriander
6 tb Low-fat natural yogurt
Salt and freshly ground
-black pepper
1 tb Snipped fresh chives, to
-serve
Lentil and Yogurt Soup Preparation time: 10 minutes Cooking time: 50 minutes Freezing: recommended (without yogurt) for up to 3 months Heat the oil in a large saucepan and saute the bacon with the onion and carrot for 5 minutes, until : the onion is translucent. Add the mushrooms, lentils and chicken stock. Season with the coriander, a little salt and pepper and bring to a boil. Reduce the heat and simmer gently for 40 minutes, or until the lentils are soft. Stir in the yogurt and reheat gently. Ladle into warm soup bowls, sprinkle with the snipped chives and serve immediately. Vegetarian option: omit the bacon and use vegetable stock. This will remove the Protein Selection and reduce the Optional Calories to 25 per serving. The Calories per serving will be 150. From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Ingredients for Marinated Hoisin Chicken Recipe
1-1/2 lb Skinless boneless chicken
-breast
2 tb Hoisin sauce
2 tb Rice vinegar or cider
-vinegar
1 tb Sesame seeds
Marinated Hoisin Chicken Preparation. Rinse chicken and pat dry. Place in a plastic bag with a tight fitting seal. In a small bowl, stir together remaining ingredients. Pour over chicken in bag. Seal and marinate in the refrigerator for 1 to 24 hours, turning bag occasionally to distribute marinade. Preheat oven to 375. Drain chicken and discard marinade. Arrange chicken in a single layer in a glass baking dish. Bake, uncovered, 20 to 25 minutes or until chicken is tender and no longer pink. Recipe by: AHA Quick & Healthy Cookbook Posted to recipelu-digest Volume 01 Number 421 by susan
Ingredients for Hawaiian Chicken for 2 Recipe
1-1/2 lb Skinless boneless chicken
-breast
1 cn Crushed pineapple in juice
3/8 c Soy sauce, low sodium
3 Green onion
1-1/2 ds Ginger, ground
1 ds Red pepper, ground
Hawaiian Chicken for 2 Preparation..Rinse chicken and pat dry. If necessary, cut chicken into 4 serving-size pieces. Drain pineapple, reserving liquid (you should;d have about 1/2 cup) Place pineapple liquid and soy sauce in a large skillet. Bring to a boil over high heat. Place chicken in soy sauce mixture. Return to a boil. Reduce heat, cover, and simmer aMeanwhile, in a sma To serve, remove chicken from soy sauce mixture. Spoon pineapple mixture over chicken or turkey. Recipe by: AHA Quick & Healthy Cookbook Posted to MC-Recipe Digest V1 #513 by susan@zeus.powersite.net on Mar 12, 1997
Ingredients for Fresh Herb Turkey Loaf Recipe
2 Egg whites
1 c Rolled oats
1/2 c Red bell pepper; chopped
1/3 c Celery; finely chopped
1/4 c Onion; finely chopped
2 tb Fresh parsley
1/2 ts Basil
1/4 ts Black pepper
1 lb Ground Turkey Breast;
-skinned
Fresh Herb Turkey Loaf PreparationPreheat oven to 350. In a medium bowl, combine all ingredients except turkey. Add turkey and mix well. Mold turkey mixture into a loaf pan. Bake 40 to 45 minutes or until no longer pink. Remove from oven, pay dry with paper towel, and cut into 6 slices. Recipe by: AHA Quick & Easy Cookbook Posted to recipelu-digest Volume 01 Number 421 by susan
Ingredients for Garlic and Herb Chicken Bundles Recipe
Olive oil spray
1 lb Skinless boneless chicken
-breast
2 Cloves garlic, minced
1 tb Dijon mustard
1/2 ts Dried thyme, dried
1/4 ts Dried rosemary, crushed
6 Sheets frozen phyllo dough,
-thawed
4 ts Bread crumbs
Garlic and Herb Chicken Bundles PreparationCombine mustard, thyme, and rosemary in a small bowl. Spread about 1 teaspoon of the mixture over each chicken breast. Spray a baking sheet with nonstick coating. Place one phyllo sheet on work surface; spray lightly with nonstick coating. Top with two more phyllo sheets, spraying each layer with nonstick coating. Cut the stack of phyllo sheets in half lengthwise to form two 6-1/2×17 inch stacks./ Place 1 teaspoon bread crumbs along one short edge of each stack. Place one chicken breast half crosswise atop bread crumbs. Fold long sides over chicken and begin to roll up, starting from the end with the chicken. Transfer package to prepared baking sheet. Spray package with nonstick coating. Repeat with remaining phyllo and chicken. Bake in a 375 degree oven for 15 to 20 minutes or till golden brown. Recipe by: BH&G Posted to Digest eat-lf.v097.n051 by susan
Ingredients for Cornbread-Coated Pork Chops Recipe
1/4 c Sour cream; light
1-1/2 lb Pork loin chops
1-1/2 c Stuffing-mix cornbread
Black pepper
Cornbread-Coated Pork Chops PreparationPreheat oven to 375. F Spread sour cream over pork chops, coating all sides. Coat with cornbread stuffing mix. Place coated pork chops on a rack in a shallow baking pan. Season with pepper. Bake chops, uncovered, 45 minutes or until done. Serve immediately. Recipe by: AHA QUICK & EASY COOKBOOK Posted to recipelu-digest Volume 01 Number 421 by susan
Ingredients for Chinese Style Chicken Thighs Recipe
1-1/2 lb Skinless boneless chicken
-breast
2 tb Soy sauce; low sodium
2 tb Rice wine vinegar; or cider
-vinegar
2 tb Dry sherry; or orange juice
1 ts Sesame oil; toasted
1 ts Honey
1/2 ts Garlic; minced
1 tb Orange juice; or water
1 ts Cornstarch
Chinese Style Chicken Thighs PreparationPreheat oven to 375. Rinse chicken and pat dry. Arrange in a single layer in a glass baking dish. Set aside. In a small bowl, stir together soy sauce, vinegar, sherry, sesame oil, honey and garlic. Pour over chicken. Bake, uncovered, 30 minutes or until chicken is tender and no longer pink. remove chicken from baking dish and keep warm. Transfer sauce to a small saucepan In small bow., stir together orange juice and cornstarch. Add to sauce. Cook and stir over medium heat until thickened and bubbly, about 3 minutes. Cook 2 minutes more, stirring constantly. Serve chicken with sauce. Recipe by: AHA Quick & Healthy Cookbook Posted to recipelu-digest Volume 01 Number 421 by susan
Ingredients for Cajun Meatloaf Recipe
1 lb Lean ground beef
1/2 c Onion; chopped
1/2 c Celery; chopped
1/2 c Bell pepper; chopped
1/2 c Bread crumbs
2 Egg whites
1 tb Worcestershire sauce
1/2 ts Black pepper
1/2 ts Ground cumin
1/4 ts Ground red pepper
Cajun Meatloaf Preparation Preheat oven to 350. In a large bowl, combine all ingredients. Use your hands to mix until ingredients are will combined. Shape meat mixture into a loaf and place in a shallow baking pan. Bake, uncovered, for 45 minutes or until no longer pink. Let stand 5 minutes. Drain off fat and remove loaf from pan. Pat loaf dry with paper towels and cut into 6 slices. Recipe by: AHA Quick & Easy Cookbook Posted to recipelu-digest Volume 01 Number 421 by susan
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