Antipasto Spread
2 x 4-oz cans mushroom stems and -pieces, drained and finely -chopped 1 14-oz can artichoke hearts, -drained and finely chopped 1 10-oz jar pimiento-stuffed -olives, drained and finely -chopped 1 6-oz can ripe olives, -drained and finely chopped 1/4 c Chopped green pepper 1/2 c Chopped celery 3/4 c Vinegar 3/4 c Olive oil 1/4 c Instant minced onion 2 1/2 ts Italian seasoning 1 ts Onion salt 1 ts Salt 1 ts Seasoned salt 1 ts Garlic salt 1 ts Sugar 1 ts Cracked black pepper Combine first 6 ingredients, mixing well; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Pour dressing over vegetables; place in a large jar with a tight-fitting lid. Shake jar to stir ingredients; refrigerate overnight. Serve spread with assorted crackers.
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BARBECUED SPARERIBS II
Ingredients 3 pound pork, or lamb spareribs, cut into serving sized pieces 2 teaspoon chili powder 2 cup barbecue sauce 2 teaspoon lemon juice, (optional) Directions: Place spareribs in a large, shallow, heat-resistant, non- metallicbaking dish. Heat, uncovered, in Microwave Oven 7 minute
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Artichoke Dip Iii
10 oz Frozen artichoke hearts 1 c Sour cream 1 c Mayonnaise 1/2 c Grated Parmesan cheese PREHEAT OVEN TO 375F. Defrost artichoke hearts and drain. Mix together sour cream, mayonnaise and Parmesan cheese. Add artichoke hearts and mix thoroughly. Turn into a baking dish and bake until hot and bubbly. Makes 3 Cups
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Asparagus Wrap
10 Asparagus Spears 2 tb Dijon Mustard 1 tb Reduced-Calorie Mayonnaise 10 sl Bologna (large) Trim the bottom end of the asparagus and blanch with boiling water. Blend the mustard and mayonnaise in a small bowl. Divide and spread the mustard mixture evenly on the large bologna slices. Wrap one asparagus spear in each bologna slice. Place the slices in a single layer on a round microwave platter or plate. Cover lightly with paper towels. With the microwave on MEDIUM, cook for 1 minute or until hot; rotate the plate one-half turn after 30 seconds. One Serving: Calories: 86 Carbohydrates: 2 Exchange: 1 high-fat meat Source: Diabetic Microwave Cookbook, by Mary Jane Finsand Sterling Publishing (1989), ISBN 0-8069-6957-1, ISBN 0-8069-6960-1 (pbk.) Shared by: Norman R. Brown
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Aubergine & Sesame Pate
1/2 md Aubergine 1 Crushed garlic cloves 1 1/2 tb Tahini 1/4 Juice of 1 lemon 1 tb Olive oil Seasoning ----------------------------------GARNISH---------------------------------- Toasted Sesame seeds Cayenne Pepper Flatleaf Parsley 1> Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for 25-30 minutes until tender. Cool slightly , then peel and puree the flesh in a blender or processor. 2. Add the garlic, tahini and lemon juice and process until mixed. With the motor running, drizzle in the oil to make a smooth paste. Season to taste. Transfer to a serving dish, garnish and serve cold with pitta bread.
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Avocado & Orange Salad with Walnuts
1/4 c Walnuts, chopped 1 sm Sweet orange, sectioned 1/2 md Firm ripe avocado, diced 1/2 c Turnip, diced Red leaf lettuce, torn, -- as needed ----------------------------------DRESSING---------------------------------- 1 1/2 tb Walnut oil -=OR=- Peanut oil 1/2 tb Lemon juice -=OR=- Lime juice, to taste 1/2 ts Mint 1/2 ts Honey Black pepper, to taste Toast walnuts on a hot, dry skillet, stirring frequently, until they are fragrant. About 8 to 10 minutes. Remove from heat let cool. Combine salad ingredients in a serving bowl toss with the walnuts. In a small bowl, stir together the dressing ingredients. Pour over the salad toss to coat. Serve at once.
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Feuillete D'Escargots Et Cepes Au Santenay
1/2 lb Puff Pastry ** 1 lg Egg yolk 1 1/2 ts Water, cold 5 tb Butter, unsalted 1/4 c Shallot, chopped, fine 1/2 lb Mushrooms, chanterelles * -- coarsely chopped, -- (about 3 1/2 cups) 3 ea Cepes, fresh, sliced 24 ea Snails, (1 - 7 1/2 oz -- can), drained, rinsed 3 tb Cognac, plus more as -- needed 3/4 c Santenay OR 3/4 c Wine, red, full-bodied 1 c Sauce, Bordelaise ** OR 1 c Stock, veal ** Salt (to taste) Pepper (to taste) ----------------------------------GARNISH---------------------------------- 4 lg Mushrooms, stems trimmed -- flush with caps, caps -- fluted 2 tb Water 1 tb Juice, lemon 1 tb Butter * Other wild or cultivated mushrooms may be substituted ** See recipes for Puff Pastry, Bordelaise Sauce, and Veal Stock. For Feuilletes: =============== Roll out your puff pastry to large rectangle, 1/8-inch thick. Use a 5-inch oval or 4-i
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Artichoke Dip Ii
1 cn Artichoke heats unmarinated 4 oz Green chiles 1 c Mayonnaise(no salad dressing 1 c Parmeasan cheese Drain artichoke hearts and break apart. Cut up green chiles. Mix all ingredients together. Bake at 350F for 30 minutes. Serve wit tostada chips.
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Aubergine and Sesame Pate
1/2 md Aubergine 1 Crushed garlic cloves 1 1/2 tb Tahini 1/4 Juice of 1 lemon 1 tb Olive oil Seasoning ----------------------------------GARNISH---------------------------------- Toasted Sesame seeds Cayenne Pepper Flatleaf Parsley 1> Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for 25-30 minutes until tender. Cool slightly , then peel and puree the flesh in a blender or processor. 2. Add the garlic, tahini and lemon juice and process until mixed. With the motor running, drizzle in the oil to make a smooth paste. Season to taste. Transfer to a serving dish, garnish and serve cold with pitta bread.
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Best Pizza Dough
----------------------------------STARTER---------------------------------- 1/2 c Flour 1/2 c Water 1 ts Yeast -----------------------------------DOUGH----------------------------------- 1 1/2 c Warm water 1 ts Yeast ds Salt For starter: Combine room temp water, flour and yeast. Let stand at room temp overnight. For dough: Add water and yeast to starter; mix then add salt and enough flour to make a soft dough. Let rise 1 1/2 to 2 hours. Pinch off a piece of dough the size of a tennis ball and place in the fridge in a jar. Use as starter. Press rest of dough into pan and add toppings. Cook on stones in 500 degree oven. Takes about 10 min. Source:Ciao Italia, PBS, June 1993
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Asparagus Salad
3 cn Whole green asparagus,17 oz Each, vertically packed Lettuce leaves Homemade mayonnaise, or Commercial mayonnaise -thinned with Light cream 2 Hard cooked eggs, sieved 1. Drain asparagus, trying to keep spears whole. 2 Place lettuce leaves on 8 salad plates and arrange asparagus on lettuce leaves, or asparagus may be placed in a vegetable bowl. 3. Place a spoonful of mayonnaise over asparagus. 4. Garnish with hard cooked egg. 5. Chill before serving.
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Almond Fried Shrimp
1 c All purpose flour 1 pn Salt 2 c Milk 4 ea Eggs 12 ea Uncooked jumbo shrimp 1 1/2 c Sliced almonds (5 oz) 6 c Vegetable oil Peel, devein and butterfly shrimp, leaving tails intact. Line large baking sheet with waxed paper. Place flour in medium bowl; add salt. Whisk milk and eggs in large bowl. Dredge shrimp (not tails) in seasoned flour; shake off excess. Dip shrimp (not tails) in milk mixture. Press almonds over shrimp, coating all but tails. Place shrimp on prepared sheet. Curl tails up over shrimp. Freeze until firm, about 1 1/2 hours. (Can be prepared up to 1 day ahead. Cover with foil.) Heat oil in heavy large saucepan to 350~. Loosen shrimp from paper. Add frozen shrimp to oil in batches and cook until deep golden brown, about 3 minutes. Transfer to paper towels using slotted spoon. Let drain. Divide shrimp among plates. Serve with cocktail sauce, tartar sauce and lemon wedges.
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Beer Batter Fried Veggies 'N' Things
1 x Oil 1 ea Env. Golden Onion Soup Mix 1 c Unbleached All-purpose Flour 1 t Baking Powder 2 ea Large Eggs 1/2 c Beer, Any regular Beer 1 T Prepared Mustard 1 x Vegies 'n' Things * * Sugguested Veggies 'n' Things: Use any of the following to equal 4 to 5 cups--broccoli florets, cauliflowerets, sliced mushrooms, sliced zucchini or chilled spears of mozzarella cheese. ~-------------------------------------------------------------------------- In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer until smooth and well belnded. Let batter stand 10 minutes. Dip Sugguested Veggies 'n' Things into bater, then carefully drop into hot oil. Fry, turning once, until golden brown; drain on paper towels. Serve warm. Makes about 4 cups vegies 'n' things.
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Avocado-And-Scallop Ceviche
1/2 c Fresh lime juice 3 tb Peanut oil or vegetable oil 24 Green peppercorns; crushed Salt Freshly ground black pepper 3/4 lb Sea or bay scallops - finely chopped 1 lg Ripe avocado; peeled 2 tb Fresh chives, chopped -or scallions, chopped 40 sm White mushrooms 1/4 c Vegetable oil 2 tb Fresh lemon juice 1 md Garlic clove - peeled and crushed Salt and pepper to taste Additional chives, optional - (or scallions), - for garnish COMBINE THE LIME JUICE, oil, peppercorns, salt and pepper together in a glass or ceramic bowl. Stir in the scallops, cover and refrigerate for at least 4 hours while they marinate. They should become opaque in this time. Mash the avocado until almost smooth, then add it along with the chives or scallions to the marinating scallops (do not drain them) and mix well. Set aside for at least 1/2 hour, refrigerated. About half an hour before serving the scal
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Beach Party Shrimp Saute
1 c Oil 2 lb Medium shrimp; about 60, in 1 tb Salt 1 ts Pepper; coarsely ground 1 tb Oregano; crushed 1 c Onion; thinly sliced 1 tb Garlic; mashed 2 Jalapeno peppers; sliced (se Juice of 2 lemons or 4 limes Recipe by: Mexican Family Cooking In large pan or wok over a camp fire (if at the beach) heat oil. Add washe unshelled shrimps and stir-fry for 3 minutes. Add seasonings and remainder ingredients. Just before serving add the freshly squeezed lemon or lime juice.
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Appetizer Egg Rolls
1/2 lb Pork; Boneless, Cut Julienne 1 Onion; Small, Sliced 1 c Cabbage; Green Or Chinese * 2 tb Vegetable Oil 1/2 c Mushrooms; Sliced 1/4 c Sprouts; Bean Or Alfalfa 1/4 c Currants 1/4 c Almonds; Slivered 1 ts Cornstarch 2 tb Sherry; Dry 1 tb Soy Sauce 1/2 ts Ginger 12 Egg Roll Wrappers; Abt 6"" Sq ;Oil For Deep Fat Frying ----------------------------GINGER APRICOT SAUCE---------------------------- 1/4 c Apricots; Dried (Abt. 10) 1/4 c Sugar 1 ts Ginger 1/4 ts Salt 1 tb Lemon Juice * Cabbage should be shredded. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and b
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Beef Sausage - Nella
Ingredients 5 pound beef, ground lean 5 teaspoon morton tender quick salt 2 1/2 teaspoon garlic salt 2 1/2 teaspoon pepper, ground coarse 1 teaspoon hickory smoke salt Directions: In a large bowl combine g
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Aubergine Pate.
2 md Aubergines 2 Cloves garlic crushed 15 ml 1 tbsp oil 30 ml 2 tbsp pomegranate juice or Orange juice. 25 ml Half tsp paprika. pn Chili seasoning. Prick the aubergines with a fork and place on a baking tray. Bake in the oven at 180 c, 350 f, gas mark 4 for 30 minutes or until tender. When the aubergines are cooked, remove the skin while hot. Puree the flesh in a food processor with the garlic, oil, pomegranate juice, paprika and chili. Leave to cool, then serve with pitta bread.
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Apricot Raisin Spread Davis
8 oz Cream cheese, cut into bits -softened 1/2 c Apricot jam 1/2 c Golden raisins -walnut halves, garnish In a food processor blend together the cream cheese and the jam until the mixture is smooth; add the raisins and pulse the motor until the mixture is just combined. Transfer the spread to a ramekin or small decorative bowl and chill it for 1 hour. Garnish the spread with the walnut halves and serve it with crackers. Makes about 1 1/2 cups.
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Blue Cheese & Walnuts
1 c Walnuts 1 c Crumbled blue cheese 1 Egg beaten with 1 tb water Just chop 1 cup of walnuts (depending on the size of brie you need to cover) and stir into 1 cup crumbled blue cheese. Press onto the top of the brie and carefully wrap a sheet of thawed puff pastry dough (Roll out to size needed). Use fingers wet with cold water to seal underside of pastry. Cut off excess to make cut-outs and adhere to top of brie with a little cold water. I refrigerate my brie at this point until I'm ready to bake. Remove from fridge, Brush w/egg wash (1 egg beaten with a Tbsp. cold water) and bake on a cookie sheet covered with baking parchment in a 375 degree oven for about 20 minutes until golden. (Parchment makes it simple to transfer brie to serving dish.) Let Baked Brie stand for 20-30 Min. before cutting to let it firm up a little.
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Black Bean Nachos
FOR NACHOS: Corn oil 2 Flour tortillas (8"") 2 Chorizo or spicy sausage 1 c Black bean pesto 1 c Monterey jack cheese, shred 2 T Chopped cilantro (coriander) FOR BLACK BEAN PESTO: 8 oz Dried black beans 1 qt Water 1 Bay leaf 1 Ham hock 2 Jalapenos, seeded 2 cl Garlic Stems from 2 bunchs of Cilantro (fresh coriander) Salt/fresh ground pepper For Black Bean Pesto: Rinse and drain beans thoroughly. Place them in a large saucepan or soup kettle and add all remaining ingredients. Bring to a boil, reduce heat, simmer, uncovered, for 1 1/2 hours. Remove and discard ham hock and bay leaf. Using slotted spoon, transfer bean mixture, in batches, to the bowl of a food processor. Process, adding cooking liquid as necessary to form a smooth, thick paste. You will use a total of about 1 cup liquid. Transfer the pesto to a bowl and stir in the salt and pepper if needed. Refrigerate, covered, u
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Bloomin' Sauce and Dip
8 oz Sour cream 8 oz Picante sauce (Pace medium -or hot) 8 oz Cream cheese (room -temperature so it is soft) Garlic (to taste) Lawry's Seasoned Salt (to -taste) Mix and put in refrigerator to thicken for a day.
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Baklazhannaya Ikra (Eggplant Caviar Odessa Style)
1 lg Eggplant;(1 1/2 To 1 3/4 Lb) 1 md Onion; Finely Chopped 1 md Tomato; Meaty, Peeled And -Finely Chopped 2 lg Cloves Garlic; Minced 1 tb Olive Oil 2 tb Red Wine Vinegar Salt And Freshly Ground -Black Pepper Fresh Parsley; Chopped For -Garnish Preheat the oven to 375 Degrees F. Pierce the eggplant in several places with a knife and bake, on a baking sheet, until soft, about 50 minutes, turing midway through the baking time. Remove from the oven and cool. Cut the eggplant, lengthwise, in half. Scoop out the pulp and chop until very fine. In a large bowl, combine the pulp with the onion, tomato, garlic, oil, and vinegar. Blend thoroughly and season with the slat and pepper. Cover and refrigerate for several hours. Place in a serving dish and garnish with the parsley. Serve with pita triangles or cocktail rye bread.
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Blue Cheese Stuffed Mushrooms
20 lg Fresh mushrooms 2 tb Butter or margarine 1/4 c Finely chopped red pepper 1/2 c Heavy cream 1/3 c Crumbled blue cheese 1 1/2 c Cooked rice 1 tb Minced fresh basil 1/8 ts Ground white pepper Clean mushrooms with damp paper towel. Remove mushroom stems; finely chop stems and set aside. Saute mushroom caps in butter in skillet until almost tender; drain on paper towels. Saute mushroom stems and red pepper in skillet. Add cream; bring to a boil. Reduce heat and add cheese; cook until melted. Stir in rice, basil, and pepper; cook until thoroughly heated. Spoon rice mixture into mushroom caps. Place mushroom caps in greased shallow baking pan. Cover and bake at 350 F for 10 minutes or until tender. Drain on paper towels. Garnish stuffed mushrooms with basil. Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Kar
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Chicken-Liver Pate
2/3 c Halfhalf 1 sm Onion, chopped 1 lb Chicken livers 1/4 c Flour 1 t Salt -dash hot pepper sauce 2 T Butter 1 Clove garlic, minced 2 Eggs 2 T Brandy 1/2 t Each, sage thyme -Chopped fresh parsley Grease well and lightly flour five 6-oz metal juice cans; set aside. In food processor or blender, whirl halfhalf, butter, onion and garlic until onion is chopped fine. Add livers, eggs, flour, brandy, salt, sage, thyme and pepper sauce. Whirl until smooth and well blended. Pour mixture into cans to within 1 inch from top. Place cans in a 10-inch angel-food pan. Add 2 inches hot water to pan. Place on bottom rack in preheated 350 degree oven. Bake 1 hour or until pick inserted in certer comes out clean. Remove cans to rack to cool 30 minutes. with can opened cut around bottoms of cans and push bottoms through to unmold pates. Chill completely. Then roll in chopped parsl
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Black Bean Soup (Veg Times)
1 c Black beans 4 c Water 3 Bay leaves 4 Cloves 2 Onions, chopped 2 Garlic cloves 1/4 ts Dry mustard 1 1/2 ts Chili powder Salt to taste Add all ingredients except salt to boiling water. Simmer till tender. Puree. Add salt to taste serve. ""Vegetarian Times Cookbook""
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Anginares Me Anitho - Artichokes with Dill
Karen Mintzias 12 md Globe artichokes 1 Lemon (juice only) Lemon slices 3 tb Flour (optional) 1/2 c Chopped scallinos,white only 1/4 c Olive or other oil 1 Lemon (juice only) 3 c Water Salt Freshly ground white pepper 2 tb Finely chopped dill 3 ts Cornflour Cold water 2 Eggs Chopped dill for garnish Serves: 4 as a light meal, 8 as a first course Cooking time: 45-50 minutes Wash artichokes well and cut off stem close to base. Have ready a bowl of cold water with the juice of 1 lemon and some lemon slices added. If desired stir in 2-3 tablespoons flour as this is quite effective in preventing discoloration. As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared. Cook as soon as possible after preparation. Remove 3 or 4 layers of leaves until the tender inner leaves remain. Scoop out choke and
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Blini with Three Caviars
2 1/2 tb Sugar 2 c Milk 2 tb Unsalted butter, melted, Plus additional for brushing -the griddle 1 c Buckwheat flour (available -at natural foods stores and Specialty foods shops) 1 c All-purpose flour 1 ts Salt 2 lg Eggs, separated 3/4 c Well-chilled heavy cream (Buckwheat Yeast Pancakes With Three Caviars) from 1989 a 1/4-ounce package (2 1/2 teaspoons) active dry yeast about 2 cups sour cream as an accompaniment about 4 ounces each black caviar, golden caviar, and salmon roe In a large bowl proof the yeast with 1/2 tablespoon of the sugar in 1/3 cup lukewarm water for 10 minutes, or until it is foamy. Stir in 1 cup of the milk, heated to lukewarm, the remaining 2 tablespoons sugar, 2 tablespoons of the butter, and the buckwheat flour, beat the batter for 1 minute, and let it rise, covered with plastic wrap, in a warm place for 2 hours or chill it, covered tightly, overnight. (Ch
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Artichoke Appetizer
Ingredients 4 each eggs, beaten 2 pound cheddar cheese, grated 12 oz marinated artichokes, jars, cut-up 1 salt, to taste 1 pepper, to taste 1 tabasco, dash to taste 3 each green onions, chopped fine
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Avocado Terrine
--Terrine Mix-- 4 Avocado peeled, seeded -mashed. 2 t Dijon Mustard 1 t Worcestershire sauce Lemons to Squeeze 1/2 pt Whipping Cream 1 Avocado peeled, rubbed with -lemon and sliced 1/2 inch -thick. --Sauce-- 3 Medium or 4 Large ripe -plum tomatoes, peeled and -seeded Squeeze of Lemon Juice 1 oz Heavy Cream Fresh Basil --Garnish-- 3 Medium shrimp per serving. -peeled, deveined, lightly -poached. 2 Basil Leaves (whole) As you cut avocados drizzle lemon juice on them so that they will not darken. Mash avocados in a bowl and add the mustard and worcestershire sauce. In a separate bowl lightly whip the 1/2 pint of whipping cream. The cream should be a little loose, soft peak stage is the technical term. Fold cream into avocado mixture. Place parchment paper in a standard bread pan so that there is enough paper to cover the top of the filled terrine. Spray the parchment with release spray. Fi
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Artichoke Pasta Salad
Ingredients 1 cup salad macaroni 6 oz marinated artichoke hearts 4 pound mushrooms, sliced 1 cup halved cherry tomatoes 1 cup med pitted ripe olives 1 tablespoon parsley 2 teaspoon dry basil
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Antipasto Salad Platter
----------------------------------DRESSING---------------------------------- 1/2 c Olive or salad oil 1 t Salt 1/8 t Crushed red pepper 1 Clove garlic 1/4 c Lemon juice 1/4 t Freshly ground black pepper 1 T Snipped fresh basil* -----------------------------------SALAD----------------------------------- 1 T Salt 8 oz Radiatori or other pasta 1/2 c Cubed red pepper 1/2 c Cubbed green pepper 1/4 lb Provolone cheese, cubed 20 oz Can Garbanzo beans, drained 1/4 lb Salami (slice into quarters) 1/4 c Small pitted black olives 1 T Salad oil 4 Med mushroom,washed sliced 2 T Chopped parsley * OR 1 teaspoon dried basil leaves NOTE: Make Dressing First.... Make dressing in a jar with a tight fitting lid, combine oil, lemon juice, 1 teaspoon salt, black pepper, red pepper, garlic, and basil; shake until well combined. Cook pasta: In a large kettle bring 3
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Baby Hot Browns
1 Chicken bouillon cube 1/4 c Hot water 3/4 c Half and half 3 tb Unsalted butter 2 tb Flour 1 c Grated Swiss cheese 5 Strips of bacon (cooked and Crumbled) 1 lg Onion, sliced thin 6 oz Cooked turkey, thinly sliced 18 sl Small french bread Parsley Dissolve bouilon cube in hot water, and half and half in a saucepan, melt butter and add flour. Whisk and cook until mixture is frothy and raw flour taste is gone. While stirring, add the bouillon mixture. Stir constantly with a whisk until the sauce thickens and begins to bubble. Add Swiss cheese and stir until smooth (add water and heat if sauce needs to be thinned) Assemble hot browns by placing turkey and onion on each bread slice. Top with sauce and crumbled bacon. Heat at 350 degrees for 10 minutes. Garnish with parsley.
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Beef Satay
3 tb Corn oil 1 sm Onion, finely chopped 1 Garlic clove, crushed 1/2 ts Hot chili powder 1 1/2 ts Curry Powder 1 1/4 c Water 2/3 c Crunchy peanut butter 1 ts Light brown sugar 2 ts Dark soy sauce 1 ts Lemon juice Salt to taste Fresh ground pepper to taste 1 lb Boneless sirloin steak Lemon pieces (opt) Fresh cilantro sprigs (opt) To make peanut sauce, heat 2 tablespoons of oil in a saucepan. Add onion and garlic and fry gently until golden. Stir in chili powder, Curry Powder, water, peanut butter and brown sugar. Bring to a boil; simmer gently until thickened. Stir in soy sauce and lemon juice, then salt and pepper. Turn mixture into a serving dish. Preheat broiler. Grease a broiler pan. Trim and cut meat in 1/2"" cubes. Thread (not too tightly) onto 8 bamboo skewers, leaving a space at each end for holding. Cover ends with small pieces of foil to prevent burning. Place skewers in greas
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Ajvar (Roasted Peppers and Eggplant)
Ingredients 12 each red new mexican chiles, fresh 4 medium eggplants 3/4 cup olive oil, or corn oil 1 large onion, minced 3 cloves garlic, chopped 2 tablespoons lemon juice 2 tablespoons red wi
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Avocado Soup
2 Large avocados 2 c Chicken broth Salt, pepper 2 c Whipping cream 2 T Cognac 2 T Sherry Frozen avocado shell cups Peel avocados and dice pulp. Puree pulp in blender container with chicken broth. Season to taste with salt and pepper. Gradually stir in whipping cream. Chill. Add cognac and sherry just before serving. Note: To make frozen avocado-shell cups for soup, cut a slice from stem end of avocado. Scoop out pulp and discard seed. Reserve cap. Use pulp for soup or puree with small amount of lemon juice and freeze for future use. Place shell upright in cup or egg carton. freeze until firm. To serve, embed avocado shell in crushed ice in a dessert dish or soup icer. Carefully spoon in soup and lean cap against side of avocado. Makes about 4 cups.
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Antipasti - Buon'Appetito
Red peppers Olives Marinated mushrooms Artichokes Parmesan cheese Garlic toast or Fresh Italian Bread Buy or make roasted red peppers, olives, marinated mushrooms and artichokes. Include a piece of Parmesan cheese and display on a tray along with garlic toast or fresh Italian bread.
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Barchetta Endivia Belga E Taleggio (Endive & Taleggio Boats)
4 Belgian endive heads 1/2 lb Taleggio cheese; room temp 1/4 lb BC Smoked Salmon; thin slice 15 Prosciutto or bresaola -cured beef slices 2 tb Fennel leaves; finely chop 2 tb Parsley; fresh, fine chop 1 tb Sun-dried tomatoes; pureed 313 ml Roasted peppers; cut in -thin strips Fresh ground black pepper Extra virgin olive oil Roasted peppers are available commercially in 313 mL jar (Unico brand) Carefully remove endive leaves: rinse and dry carefully. Salmon boats: Place a slice of salmon on the endive leaf, enough to sit in the (endive) ""boat"". Remove the outer skin of the taleggio and leave half the cheese for the second combination. Gently blend the cheese with the fennel leaves. Drizzle a little extra virgin olive oil on the salmon and grind a couple of turn of pepper. Place a spoonful of taleggio on top and serve. Bresaola boats: Place a sl
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Achot (Garlicky Farmer's Cheese with Walnuts)
Ingredients 1 cup cheese, farmer 3 tablespoons walnuts, fine, chopped 1/4 cup yogurt, low-fat 1 tablespoon dill, fine, chopped 1 tablespoon parsley, fine, chopped 1 clove garlic, minced 1/8 teaspoon salt 1 Boston lettuce 1/4 cup walnuts, coarsely, chopped 1 pita bread, cut and toasted triangles for serving Directions: Process the farmer's cheese, finely chopped walnuts, and yogurt in a food processor until smooth.Transfer the cheese to a bowl and mix with herbs, garlic, and salt. Shape into a ball, cover, and refrigerate for 4 hours.Line a small serving platter with several lettuce leaves and carefully transfer the cheese ball to the platter. Press the coarsely chopped walnuts into the ball so they more or l
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Bacon-Wrapped Shrimp
8 oz Canadian bacon, 12 ea Shrimp, med, shelled 1 x -12 slices 1 ea Red bell pepper, 1 1/2 tb Teriyaki sauce 1 x -cut into 12 strips 1 1/2 tb Chili sauce 1 tb Hoisin sauce 1. Place bacon on rack; cover with paper towel. Microwave on High 1 minutes; pat dry on paper towel. Let cool slightly. 2. Wrap one shrimp and one pepper strip in each piece of bacon; secure with wooden pick. Place in 11x7"" baking dish. 3. In small bowl, combine the teriyaki, chili and hoisin sauces with 2 T. water; pour over shrimp. Cover and refrigerate 2 hours, turning once. 4. Uncover and microwave on High 3-4 minutes, until shrimp is cooked through. Let stand 5 minutes before serving.
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Bacon and Cheese Eggs
6 Hard cooked eggs 3 tb Mayonnaise 2 sl Crisp bacon 2 ts Vinegar 1/4 c Grated cheddar 1/8 ts Salt Mash egg yolks and stir with bacon, cheese, mayonnaise, vinegar and salt. Fill egg white halves. Top with crumbled bacon. From: Barbara Younger (FCTP67A) - Prodigy Posted by: Debbie Carlson - Cooking Echo
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Beef and Cheese Log
1 tb Salad dressing (mayonnaise) 3 oz Cream cheese; softened 4 oz Natural sharp Cheddar cheese -- finely shredded 3 oz Chopped pressed beef -- finely chopped 1/2 c Pecans; finely chopped Mix salad dressing with softened cream cheese. Add Cheddar cheese and beef. Mix well. Shape into a 10-inch log. Roll in pecans. Wrap in waxed paper. Chill. Serve sliced with assorted crisp crackers. Makes 40 1/4-inch slices Calories per 1/4-inch slice without crackers: About 35 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias
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Artichaud Dieppoise!
1/2 tb Oil 2 tb Green Onions(Chopped) 1 oz Crabmeat 1 oz Cream (Heavy - 32% M.F.) 1/2 ts Italian Herbs 1 Artichoke Bottom (cooked) 1/4 c Mushrooms (Sliced) 1 oz White Wine 1 pn Salt White Pepper 3 tb Hollandaise-recipe to -follow -----------------------------SAUCE HOLLANDAISE----------------------------- 1 Egg Yolk 2 oz Butter (Melted) Cayenne Pepper to taste 1/2 ts White Wine 1/8 ts Lemon Juice Heat oil in a fry pan. Add onions, artichoke and mushrooms and saute until softened. Add crab, wine and herbs, cook over medium heat until wine has reduced by 2/3. Add cream and cook until sauce thickens to sauce consistency. Season with salt and white pepper. Sauce Hollandaise Place egg yolk in a stainless steel bowl, add wine. Place bowl over pot of water, rolling at a gentle simmer. Whisk mixture constantly until it starts to thicken. Remove bowl from heat, and SLOWL
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Bean Curd Skin Rolls
----------------------------BEAN CURD SKIN ROLLS---------------------------- 4 Sheets fresh bean curd -skin, approx. 20 cm x 20 cm -----------------------------------SAUCE----------------------------------- 1 md Red chili pepper (minced) 1 ts Ginger (minced) 1 ts Shallot (chopped) 1 tb Vinegar 1 1/2 ts Light soy sauce 1 ts Dark soy sauce 1/2 ts Sugar 1/2 ts Sesame oil 1/2 tb Water ----------------------------------FILLING---------------------------------- 4 Dried black Chinese -mushrooms * 4 Pieces dried bean curd cake 1 Celery stalk 1/4 Whole carrot 1/2 ts Sesame oil 1/4 ts Salt 1/4 ts Sugar * (or large fresh button mushrooms, approx. 40 g of either) 1. Mix sauce ingredients well. 2. Soak dried mushrooms for 20 to 30 minutes until soft, then shred filling vegetables and blanch for 1 minute. Drain and add seasonings. 3. Spoon a quarter of the filling m
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Fabulous Artichoke Dip/Filling (OVO LACTO)
Ingredients 1 package frozen artichoke hearts 1 italian herbs 1 Balsamic vinegar 1 teaspoon olive oil 1 each onion, chopped fine 3 each garlic cloves 1 package mushrooms, sliced 1/2 cup parmesan cheese, fat-free 2 teaspoon mayonnaise, fat-free 2 teaspoon sour cream, fat-free 1 dash worcestershire sauce Directions: Marinate artichoke hearts with italian herbs and some Balsamic vinegar. Leave out the olive oil to be ultra low-fat.Stir artichoke hearts and rest of ingredients together. DON'T use too much white stuff that it is too moist because the mushrooms will release moisture and spoil the look and texture.Bake at 350
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Baked Potato Chips
3 1/2 lb Red Boiling Potatoes - Or white boiling potaotes, Cut crosswise into 1/8-inch thick slices 6 tb Butter - melted (3/4 stick) Salt and freshly ground Pepper Position racks in upper and lower third of oven and preheat to 500F. Lightly grease 2 baking sheets. Arrange potato slices in single layer on prepared baking sheets. Brush generously with butter. Bake 7 minutes. Switch pan positions and continue baking until potatoes are crisp and browned around edges, about 7 to 9 minutes. Transfer to heated platter. Sprinkle with salt and freshly ground pepper. Serve immediately.
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Abidjan Cabbage Salad
Ingredients 4 cups cabbage, thinly sliced 1 cup carrot, shredded 1 cup pineapple, chunks 1 medium lemon, juice of 1 medium orange, juice of 1/4 teaspoon salt 1/3 cup olive oil, or vegetable oil
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Bengal Canapes
8 sl Bread 1 tb Butter 4 oz Chopped ham 1/2 c Grated cheddar cheese Mango chutney Grated Parmesan cheese Paprika to taste Make toasted bread croutons: Using a small glass, cut 2-inch rounds out of slices of bread (you'll get about two per slice). Lightly toast both sides of bread. Heat butter, ham and cheese together. Spread on toasted bread croutons. Top with a dab of mango chutney and grated Parmesan cheese. Brown slightly under broiler. Sprinkle with a little paprika and serve hot. Note: If you make your own French bread, make a loaf smaller in diameter. Freeze, then slice frozen to crouton thickness or thinner. Makes for better base.
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Baked Caramel Corn
1 c Butter 2 c Brown Sugar 1/2 c Cornsyrup 1 ts Salt 1/2 ts Baking Soda 1 ts Vanilla 6 qt Popped Popcorn Melt butter; stir in brown sugar, cornsyrup and salt. Bring to a boil, stirring constantly, than boil,without stirring for 5 minutes. Remove from heat, stir in soda and vanilla. Gradually pour over corn, mix well. Turn into two large, shallow baking pans. Bake at 250 degrees F for 1 hour, stir every 15 minutes. Remove from oven, cool completly. Break apart and store in tightly covered containers. Found this in some magazine a while ago, dont know which one any more! From Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120
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Bacon-Onion Cheesecake
2/3 c Stone-ground wheat cracker - crumbs 1/3 c Walnuts, finely chopped 2 tb Butter, softened 8 sl Bacon 1/2 c Onion, chopped 1 tb Bacon drippings 24 oz Cream cheese, softened 3 Eggs, beaten 1/2 ts Cayenne Pepper 1/4 ts Garlic powder Parsley sprig Shredded carrot Carrot Curl Combine cracker crumbs, walnuts butter until well blended. Press crumbs evenly on bottom of springform pan. Bake in pre-heated 350řF oven 10 minutes. Cool on rack. Fry bacon until crisp, then crumble. Saute onion in drippings until tender and set aside. Beat cream cheese. Gradually add eggs, garlic powder cayenne. Beat until smooth. Stir in bacon and onions. Spoon mixture into pan. Spread level. Bake 45 to 60 minutes or until cheesecake is almost set and cracks on top. Cool completely. Store in refrigerator covered with plastic wrap. Just before serving at room temp., remove sides of pan. Garni
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Asparagus with Hazelnuts & Tarragon Vinaigrette
1 lb Fresh asparagus, trimmed 1/4 c Minced shallots 3 tb Tarragon-white wine vinegar 4 ts Chopped fresh tarragon OR 1 1/4 ts Dried tarragon 1 ts Dijon mustard 7 tb Hazelnut oil, walnut oil -or olive oil 4 c Baby lettuces or inner -leaves of curly endive 1/4 c Hazelnuts, toasted, husked, -coarsely chopped Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is cresp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towls. (Can be prepared 6 hours ahead. Cover and refrigerate.) Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper. Place baby lettuces on large platter. Arrange asparagus atop lettuces. Drizzle with vinaigrette. Sprinkle wi
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Bean Dip
1/4 c Green Chilies, diced 1/4 c Tomato Sauce -or- Mild Chili -Salsa (green or red) 4 Green Onions, chopped 1/4 ts To 1/2 ts Cumin 1/2 Garlic Clove, minced 30 oz Can Refried Beans Keywords: Diabetic This dip makes a marvelous burrito filling. Simply spoon the bean dip inside a warm tortilla and roll up. For an even easier bean dip, combine several tablespoons of salsa with refried beans and serve with tortilla chips. Low-Fat Cheese, freshly grated (optional) Combine chilies, tomato sauce, onions and seasonings in a saucepan and cook until onions are tender. Add beans and cook approximately 8 minutes. Serve either hot or cold; top with grated low-fat cheese if desired. Yield: 16 servings, 4 cups One Serving = 4 tablespoons (without cheese) Calories: 76 Protein: 4 g Fat: 1 g Carbohydrate: 12 g Fiber: 6.4 g* Cholesterol: 0 mg Sodium: 302 mg Potassium: 262 mg Exchange: 1 Starch/Bread * Good source of di
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Asparagus Almondine
1/4 c Finely chopped almonds 1/2 c Butter 1 t Tarragon vinegar 20 oz Frozen asparagus spears, -cooked and drained 1. In a small, heat-resistant, non-metallic bowl, place almonds and butter. 2. Heat, uncovered, in Microwave Oven 1 1/2 minutes or until nuts are lightly browned. 3. Stir in vinegar. 4. Pour sauce over hot or cooled asparagus.
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Baba Ganoush
1 1/2 lb Eggplant 3 tb Lemon juice 1 ts Salt 2 ts Minced fresh garlic 3 tb Sesame tahini -- (optional: substitute -- yogurt or sour cream) 1/4 c Chopped parsley 1/2 c Toasted pine nuts 2 tb Olive oil Preheat oven to 400 degrees F. Prick eggplant all over with a fork. Bake whole until tender (about 30 minutes). Remove from oven, halve and scoop out the flesh. Blend in a food processor with the lemon juice until smooth. Mash the salt and garlic together and combine with the eggplant, along with the tahini. Cool and stir in the parsley and pine nuts. Before serving, drizzle with the olive oil. Serve as a dip with tortilla chips or triangles of flat (pita) bread. (Adapted from The Victory Garden Cookbook) From: The Cook's Garden catalog, Spring/Summer 1993 (page 20)
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Artichoke Croustades
18 sl Soft white bread; crusts -removed 3 tb Unsalted butter; melted 6 oz Marinated artichoke hearts -drained finely chopped 3 tb Mayonnaise 1 tb Scallion; finely chopped -chop some of tops/garnish 1/4 c Parmesan cheese; grated 1 tb Parmesan cheese; grated Roll each bread slice flat with a rolling pin and trim it to form a 2 1/2"" square. Brush both sides of the squares lightly with the butter and fit th squares into gem muffin tins, pressing the bread against the sides of the tins. Bake the croustades in the middle of a preheated 350 deg. oven 12-14 minutes, oruntil the edges are pale golden. These may be made 2 days in advance kept in an airtight container. In a bowl stir together the artich hearts, mayonnaise, 1 tb of the scallion, 1/4 c of the Parmesan, and salt pepper to taste. Divide the mixture by heaping teaspoons among the croustad and sprinkle the remaining Pa
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Avocados with Roquefort
2 1/2 oz Roquefort cheese 1 tb Minced fresh parsley 3 tb Olive oil 3 tb Fresh lemon juice Salt Freshly ground white pepper 2 Avocados Boston lettuce leaves Sliced ripe olives 1. Mash cheese with parsely into coarse paste in medium bowl with fork. Whisk olive oil and 2 tablespoons of the lemon juice in small bowl; stir into cheese mixture. Season to taste with salt and pepper. 2. Cut avocados lengthwise in half; remove pits. Scoop two thirds of the flesh out of each avocado half, leaving a thin shell, and add to cheese mixture; mix well. Taste and adjust seasoning. Sprinkle insides of avocado shells with remaining lemon juice; place on serving plate lined with lettuce leaves. Spoon cheese mixture into avocado shells, dividing evenly. Garnish with olives.
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Beef Jerkey #1
1 1/2 lb Flank steak Select a 1/2 inch think flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low temp. oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight container. Serve as a snack or appetizer.
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Bavarian Liverwurst Dip
1 c Liverwurst 1/2 c Sour Cream 1/4 c White Onion; Minced 1 tb Dill Pickle Relish 1 tb Dijon Mustard 1/2 t White Pepper Blend the liverwurst and sour cream until smooth and creamy. Add all the other ingredients, blending well. May be served at room temperature or chilled. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Cucumbers, Cherry Tomatoes, Radishes, Asparagus, Cocktail Rye Bread, Lavasch Crackers
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Baked Stuffed Fish Ii
2 T Butter or margarine 1 md Onion, finely chopped 3/4 c Finely chopped green pepper 3 oz Can sliced mushrooms, Broiled-in-butter, undrained 1 c Herb seasoned dressing 6 oz Pk frozen king crabmeat, -defrosted 3/4 c Chicken broth or clam juice 4 (8-ounce) whole trout 1. Lightly grease a shallow, heat-resistant, non-metallic baking dish and set aside. 2. In a medium-sized heat-resistant, non-metallic bowl heat butter in Microwave Oven 30 seconds or until melted. Add chopped onion and green pepper. Heat, uncovered, in Microwave Oven 3 minutes or until onion and pepper are tender. 3. Add mushrooms, seasoned dressing and crabmeat. Toss to gently combine. 4. Add chicken broth or clam juice and stir to combine. Stuff each fish with some of the mixture. 5. Secure openings with string,toothpicks or small metal skewers. 6. place stuffed fish in prepared baking dish. Heat, covere
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Applesauce Barbecue Sauce
1 c Thinly sliced onion 3 T Butter or margarine 2 T Lemon juice 1 T Worcestershire sauce 1 c Catsup 2 c Applesauce 1 t Salt 1. Place onions and butter in a deep, 1 1/2-quart, heat- resistant, non-metallic casserole. 2. Heat, uncovered, in Microwave Oven 2 minutes or until onion is tender. 3. Add lemon juice, Worcestershire sauce, catsup, applesauce and salt. 4. Heat, uncovered, in Microwave Oven 7 minutes or until sauce is bubbly. Makes 3 cups
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Ahi Carpaccio
Ingredients 1/2 pound tuna, paper-thin, fresh 1 salt 1 vinegar 1 olive oil 1 pepper, freshly cracked 1 bunch arugula 1 parmesan cheese, grated 1/2 each truffle, white or black, shaved Directions: Note: May use a greater amount of truffle if desired.Arrange tuna in overlapping slices on platter. Sprinkle with salt and drizzle with oil and vinegar to taste. Sprinkle with pepper. Surround tuna with wreath of arugula. Sprinkle grated parmesan cheese over all. Top with truffle shavings.
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Antipasto De Verona
2 md Radicchio heads 1/4 lb Prosciutto or Bresaola - in thin strips 1 md Celery root; in thin sticks 1/4 lb Parmesan cheese; in wedges Salt Pepper Extra virgin olive oil Line individual salad bowls with radicchio leaves. Add equal portions of prosciutto and celery roots. Top with wedges of Parmesan. Season to taste with salt, freshly ground black pepper and olive oil.
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Barbecued Kabobs
2 lb Boneless pork shoulder* 3/4 c Peanut oil 1/4 c Cider vinegar 1 Garlic clove,peeled/split 1/2 t Salt 1 t Italian herbs,mixed 3 Green peppers,medium** 1 cn Pineapple chunks (16 oz) * - cut pork shoulder into 1"" cubes. ** - seed and cut green peppers into 1"" squares. 1. Place pork cubes (1"") in a nonmetal bowl. 2. Combine oil, vinegar, galic, salt and herbs, blend well, and pour over pork cubes. Cover and refrigerate for 4 hours or more, overnight if desired. Drain and reserve. 3. Alternately thread pork cubes, peppers (1"" square), and pineapple chunks on metal skewers. Brush with marinade and place on barbecue grill as far as possible over glowing coals. Broil, brushing with marinade and turning often, for 30 to 40 minutes.
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Bay Head Cream Cheese Spread
8 oz Cream cheese Garlic and curry powders Chinese duck sauce Soften cheese and add flavorings to taste. Mound in a serving dish and cover generously with duck sauce. Serve with crackers. Mrs. Donald K. Dement
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Baba Gannouj (Joel Rapp)
6 lg Eggplants 2 Lemons, juiced 2 tb Tahini Salt 1 lg Garlic clove 1/4 c Chopped parsley, fresh 2 tb Olive oil Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout the skin is charred. Set aside to cool for 1 hour. Peel eggplants discard skin. In a mixing bowl, add lemon juice tahini. Blend well. Add salt to taste. Finely chop the garlic clove add to mashed eggplant. Stir well chill. To serve, place in a flat serving dish garnish with parsley. Pour olive oil the top. Joel Rapp, ""Mother Earth's Vegetarian Feasts""
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Angel Of Death Cheese Spread
Ingredients 1 pound gorganzola, or bleu cheese 1 pound ricotta cheese 2 each garlic, cloves, chopped 1 cup walnuts, chopped 4 each sage, leaves, fresh 1 salt, to taste 1 cheese cloth
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Basil-Parmesan Scones
1 Recipe buttermilk bisquits 1/2 c Parmesan 1 tb Basil Dash garlic onion Powder, black pepper There's a bakery near me called Aunt Mary's (are you listening, Sallie?) and they have the most wonderful basil-parmesan scones. One day I experimented and was pleased to find a pretty good facsimile. Just add the above ingredients along with all the other dry ingredients and proceed as above. These are a nice change of pace from Italian or garlic bread. Or cut with smaller cutter and serve as appetizer (don't forget to reduce baking time if smaller).
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Bacon-Cheese Dip
1/2 c Sour cream 1/4 lb Cheese, Roquefort 3 oz Cream cheese 1/4 ts Tabasco sauce 4 sl Bacon - cooked crisp 1 sm Garlic cloves - diced 1/4 ts Celery seed, whole Put all ingredients into electric blender and blend until smooth. Chill and serve with potato chips or crackers. Yeilds 1-1/2 to 2 cups. Original recipe from The Gasparilla Cookbook (received in May cookbook swap from Gail), by Mrs. Charles J. Younger. Conversion by Rick Weissgerber. [GEnie D.WEISSGERBE]
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Arame-Stuffed Mushroom Caps
1 c EDEN Arame -- rinsed and soaked 18 lg Fresh mushrooms 1 ts EDEN Sesame Oil 1 md Onion 1/4 c EDEN Mirin 1 Lemon, juiced 2 tb EDEN Shoyu or Tamari 1 ts Ginger juice - (grate ginger and - squeeze out juice) Fresh parsley, minced ---------------------------------TO GARNISH--------------------------------- Red pepper or lemon slice Soak Arame for 10 minutes. Rinse well and drain. Rinse mushrooms and remove stems. Place in baking dish. Dice stems and set aside. Place Arame with soaking water in small sauce pan. If necessary add more water to cover. Bring to boil and simmer for 15 minutes. Drain. Squeeze out liquid from Arame and mince. Heat oil in small pan and saute onion and mushroom stems for 3-5 minutes. Add Arame. Combine Mirin, Shoyu, lemon, and ginger juice. Pour half over Arame mixture and simmer until liquid evaporates. Stuff mushroom caps with Arame mixture; pour remain
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Blue Cheese, Hazelnut and Herb Terrine
Radicchio leaves 58 1/3 g Creamy blue cheese 91 2/3 g Greek strained yogurt 1/3 tb Mayonnaise 1 ts Gelozone 16 2/3 g Toasted ground hazelnuts 2/3 Hard boiled eggs 2 tb Fresh mixed herbs ---------------------------SUGGESTIONS FOR HERBS--------------------------- Parsley Coriander Chives 3/16 ts Paprika Seasoning 1 Trim the stalks from the radicchio and use the leaves to line a 110g (for two servings) loaf tin. 2 Mash the blue cheese with the yogurt and mayonnaise and warm gently. In a separate pan, whisk the Gelozone into two tablespoons of water and bring almost to the boil. 3 Fold into the cheese mixture. Add the nuts, eggs, herbs, paprika and seasoning. Mix well and transfer to the loaf tin. 4 Fold over the radicchio leaves and chill until set. Carefully turn out of the tin, slice and serve.
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Baked Tuna Chow Mein Casserole
2 T Butter or margarine 1 c Chopped celery 1/4 c Chopped onion 2 T Chopped green pepper 1 T Butter 7 oz Can tuna 10 1/2 oz Cream of mushroom soup Condensed 1 c Chow mein noodles 1/8 t Pepper 1/3 c Chow mein noodles 1. In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole, melt 2 tablespoons butter or margarine in Microwave Oven 30 seconds. 2. Add celery, onion and green pepper to melted butter. Heat, uncovered, in Microwave Oven 3 minutes or until vegetables are tender. 3. Combine remaining ingredients except 1/3 cup chow mein noodles with vegetablesm Blend well. Top with 1/3 cup of chow mein noodles. Heat in Miicrowave Oven, uncovered, 10 minutes or until sauce bubbles.
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Wheat Crackers
1 c Whole wheat flour 1/4 c Wheat germ 1 t Salt 1/2 c Water 1 c All purpose flour 1/4 c Brown sugar 1/2 t Baking soda 1/4 c Butter, softened In a medium bowl, mix flours, wheat germ, sugar, salt and soda. Stir in water and butter until smooth dough forms. Divide in half; cover; let stand 10 minutes. Place half the dough on a lightly oiled 17 x 14 inch baking sheet; roll out to a 16 1/2 inch x 13 1/2 inch rectangle. Prick all over with a fork, cut in 1 1/2 inch squares, brush with water and sprinkle with additional salt (opt.). Bake at 400 degrees for 8 minutes until crisp but not overbrowned. Remove to racks to cool. Repeat with second half.
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Almond Mushroom Pate
2 tb Margarine Sm Onion, chopped (1/4 c) Clove garlic, minced 1 1/2 c Sliced Mushrooms (4 oz) 1/2 ts Tarragon 1 c Blanched Whole Almonds(6 oz) 1 tb Lemon juice 2 ts Soy Sauce 1 ds White Pepper 2 tb Cream Cheese, opt. * * or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional """""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""" In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened. Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice. Makes 1 1/2
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Ajvar
Ingredients 2 each eggplants 6 each bell peppers, red or green 1 salt, to taste 1 pepper, to taste 1 clove garlic, minced 1 each lemon, juiced 1/2 cup oil, preferably olive oil 1
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Shrimp Pate
8 oz Softened cream cheese, cube 2 T Brandy 4 oz Cooked shrimp 2 T Soft butter Place all ingredients in blender or food processor and blend until smooth.
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Asparagus Salad with Vinaigrette Chinoise
1 lb Thin asparagus, end trimmed -and stalks peeled to the -tip, if thick 1/2 Head red-leaf lettuce 1/4 c Rice wine vinegar 2 tb Soy sauce 1/2 ts Sugar 1/4 ts Dried red pepper flakes 3 tb Corn oil 4 ts Sesame seed oil Coarse salt 1 ts Unsalted butter 1/4 c Raw sunf"
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Andouille
1 1/2 ea Yards large sausage casing, 1 x About 2-3 inches wide 4 lb Lean fresh pork 2 lb Pork fat 3 1/3 T Finely minced garlic 2 T Salt 1/2 t Freshly ground black pepper 1/8 t Cayenne 1/8 t Chili powder 1/8 t Mace 1/8 t Allspice 1/2 t Dried thyme 1 T Paprika 1/4 t Ground bay leaf 1/4 t Sage 5 1 x Colgin's liquid hickory smok Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots fo garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles from New Orleans that calls itself the Andouille Capital of the World. (about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick) Soak the casing about an hour in cold water to soften it and to loosen the salt in which it is packe
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Beef Cheese Ball
8 oz Cream cheese, (yogurt cheese -would be just fine) 2 tsp. -horseradish, 1 BEEF CHEESE BALL Shred 2 jars chipped beef, saute in 2 Tbls. butter. Combine half of this with tsp. prepared mustard. Roll into ball, then roll in remaining chipped beef.
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Bacon And Smoked Oysters
Ingredients 2 cn smoked oysters 1/4 cup vegetable oil 1/2 pound bacon strips 40 each round wooden toothpicks 3 tablespoon garlic, minced Directions: 1. Cut bacon strips in thirds.2. Wrap a baco
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Kobeba Samakeyah
1/2 c Bulgur, fine (cracked wheat) 1/2 sm Onion, cut in half Salt (to taste) Pepper (to taste) --------------------------------FISH FILLING-------------------------------- 1/2 lb Flounder, fillets, OR 1/2 lb Cod, fillets 2 tb Butter, unsalted 1 md Onion, chopped 2 Scallions, trimmed, chopped 1 tb Cilantro, chopped -- (coriander) (opt) 1 ts Cumin, ground Salt (to taste) Pepper (to taste) --------------------------------TAHINI SAUCE-------------------------------- 1/2 c Tahini (sesame seed paste) 1/2 c Water (approximately) 2 tb Vinegar, red wine 1 ea Garlic, clove, minced Salt (to taste) Pepper (to taste) 2 tb Parsley, chopped Oil, vegetable (for frying) Cover the bulgur with water and soak for 30 minutes. Drain and, a handful at a time, thoroughly squeeze out all liquid. Place bulgur, onions, salt and pepper in processor and process with on-and-off turns until nearly smoo
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Asparagi Di Campo (Cold Marinated Asparagus)
3/4 sm Onion, minced Salt 1 1/2 ts Capers, rinsed chopped 1 ts Lemon juice Salt pepper 1 ea Mint leaf 1 lb Thin asparagus Place onion salt in a bowl large enough to hold the asparagus. Mix well let steep for 30 minutes. Add the capers, lemon juice mint leaf marinate for at least 1 hour. Mix thoroughly from time to time. Meanwhile, bring an asparagus cooker to a boil cook the asparagus until tender but still crisp, about 3 minutes. Drain. Toss the still warm asparagus with the marinade add salt pepper. Toss gently serve.
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Coconut Curried Wings
2 Dozen chicken wings 1/2 ts Coconut extract 4 ts Curry powder 6 tb Melted butter 1 c Milk 2 c Instant mashed potatoes 3 tb Sweetened, flaked coconut 2 Cloves garlic, minced Cut tips off wings. In a large bowl, combine milk, extract and wings. Stir to mix well. Marinate at least 2 hours (or overnight). In another bowl, combine potatoes, curry and cocoanut. Take wings out of marinade and roll in potato mixture. Place slightly apart on well greased cookie sheets. Combine butter garlic. Drizzle over wings. Bake, uncovered, at 375 degrees until browned - 45 minutes.
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French Pate
2 lb Veal, shoulder, cubed 1 lb Pork, shoulder, cubed 1 lb Chicken, livers 2 ea Duck, breasts, cut in -- strips, chicken breasts -- may be substituted 2 c Wine, white 6 ea Bay leaves 1 ts Rosemary 1 ts Thyme 1/4 lb Fatback, thinly sliced 3/4 lb Fatback, cubed Salt (to taste) Pepper (to taste) 1 tb Allspice 2 ts Thyme 1/3 c Flour 2 lg Eggs 2 oz Brandy Put the meat in a bowl and add wine, bay leaves, and 1 teaspoon of thyme. Let the mixture marinate in the refrigerator for 2 days. Line a terrine with the pork fat. Grind up the meats (except the duck) and toss in a bowl with salt, pepper, allspice, and 2 teaspoons thyme, flour, eggs, and brandy. Pack half of the mixture into the lined terrine. Add the duck breasts and fat strips, then cover with the remaining forcemeat. Cover the contents of the terrine with foil and a good lid (to weight it down and keep the filling from puff
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Bean and Salsa Dip
1 cn Pinto beans; 15 oz. 3 tb Louisiana hot sauce 2 ts Fresh lime juice 3 tb Sweetened chinese chili sauc 1/4 c Green onions; thinly sliced 16 oz Sour cream, fat-free 1 1/2 c Salsa; chunky, hot Fresh cilantro or parsley Corn tortilla chips Drain the liquid from the beans and discard. Place the beans in a food processor and process until almost smooth. Add the hot sauce and lime juice. Mix well. Spread the bean mixture over the bottom of a large platter. Spoon and spread the sweetened chili sauce over the beans, then sprinkle the green onions evenly over the top. Cover the beans mixture and scallions with the sour cream and top it with the salsa. Garnish this with sprigs of fresh cilantro and serve with tortilla chips.
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Aphra De Jacques
1 1/2 lb Monterey Jack cheese 30 Cloves fresh garlic 4 c Peanut oil 1 T Italian seasoning 3 Eggs beaten 2 c All-purpose flour 3 c French bread crumbs 3 T Chopped fresh parsley 1 sm Jar Marinara Sauce Slice cheese into 30 slices about 1/4 inch thick. Peel garlic and slice each clove lengthwise into about 6 ovals. Heat oil in deep, heavy saucepan over medium-low heat. Add garlic ovals and simmer 5 to 7 minutes, being careful not to burn or brown cloves. Remove slices as they float to the surface and are light brown in color. Drain on paper towel. Reserve oil for cheese. Mince garlic and mix with Italian seasoning. Spread half the cheese slices evenly with garlic mixture. Press remaining cheese slices on each of make 15 bars. Dip flour-coated pieces into egg again, then into bread crumbs mixed with parsley. Be sure to cover sides. Reheat oil to medium-high and fry cheese in oil a few piec
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Baba Ghannouj
1 x Med Eggplant, peeled * 1/4 c Tahini 1 T Lemon juice 1 x Clove garlic 1/4 t Black Pepper 1 ds Ground Cumin 2 T Sesame seeds 2 T Finely chopped fresh Parsley * and cut into 1/2"" cubes (about 3 cups) Steam eggplant until tender, about 8 minutes. Place cooked eggplant in food processor. Add tahini (sesame paste),lemon juice, and garlic. Puree. Stir in remaining ingredients; spoon into serving bowl. Garnish with parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - smaller eggplants have thinner peels and a sweeter flavor. Select those with firm skin free of soft spots. ~ store sesame seeds in cool, dark place in refrigerator.
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Best Antipasto
2 lb Cucumbers or 2 24oz.dill pic 3 lb Cawliflower 2 lb Green beans or 4 15oz. tins 2 lb Red peppers 5 8oz. tins tuna fish 5 16oz. jars stuffed olives 3/4 c <A class=iAs style=""PADDING-BOTTOM: 1px; COLOR: darkgreen; BORDER-BOTTOM: darkgreen 0.1em solid; BACKGROUND-COLOR: transparent; TEXT-DECO"
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Black Bean Dip (Vegan)
4 oz Drained canned black beans 1 Garlic clove; small chop 1 c Thick chunky mild salsa Serve this nutritious dip with vegetable crudites or toasted tortilla pieces In a food processor combine beans and garlic and process, using on-off motion until smooth(do not puree) Transfer to a bowl and stir in salsa. Nutrition (per serving): 59 calories Total Fat 0 g (3% of calories) Source: Weight Watchers Healthy Lifestyle Cookbook, Page(s): 31, Date Published: 1990 : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
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Appetizer Cheese Ball
Ingredients 8 oz cream cheese, room temp. 4 oz blue cheese, crumbled 4 oz cheddar cheese, shredded 2 teaspoon mustard, dijon-style 1 teaspoon worcestershire sauce 1/8 teaspoon garlic powder 1/4 teaspoon salt 1/2 c
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BAKED CLAMS
Ingredients 12 each cherrystone clams 2 teaspoon butter or margarine 1/4 cup finely chopped onion 1 each clove garlic, peeled and crushed 1 each egg, slightly beaten 1/4 cup bread crumbs, seasoned 1/8 teaspoon oregano leave
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Bell Pepper Rajas
1/2 ea Green Bell Pepper; * 1/2 ea Red Bell Pepper; * 1/2 ea Yellow Bell Pepper; * 3/4 c Montery Jack Cheese;Shredded 2 T Chopped Ripe Olives 1/4 t Red Pepper; Crushed * Peppers should be seeded and cut into 6 strips each. ~------------------------------------------------------------------------- Cut bell pepper strips crosswise into halves. Arrange in ungreased broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches. Sprinkle with cheese, olives and red pepper. Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.
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Barbecue Bits
1 lb Franks, 1/2 "" rounds 1/4 c Vinegar 3 tb Brown Sugar 1 tb Worcestershire 1 Garlic Clove, minced 1/4 ts Pepper 1 1/2 c Tomato Sauce 1 Onion, small, minced 1 tb Mustard 1/2 ts Curry Powder 1 ts Salt Picks Combine all ingredients, except FRANKS, in saucepan. Simmer 15 min. Chill until serving time. Heat sauce in chafing dish 15 min. before serving. Add FRANK rounds; heat thoroughly. For serving, guests spear FRANKS with picks.
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Baked Sweet Potatoes
md Sweet potatoes 1. Select sweet potatoes for uniform shape and size. Scrub potatoes well and pierce each potato with tines of fork. 2. Arrange on paper toweling, leaving at least 1 inch between potatoes. 3. Bake according to cooking chart below. 4. Check for doneness as cooking times vary according to variety and shape of potatoes. 1 potato 4 minutes 2 potatoes 7 minutes 4 potatoes 15 minutes 6 potatoes 25 minutes Tip: Potatoes should be arranged in a circle with as much space as possible between them. Never place one potato in the center of the circle, as it may not cook.
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Bean Soup (Santa Maria)
2 c Dried beans, soaked 1 Onion, chopped 2 Carrots, peeled sliced 1 Celery stick, sliced 2 Tomatoes, chopped 1/2 c Olive oil Bay leaves 1 ts Salt 1 pn Pepper 1 ts Cumin 3 pt Stock Cook the soaked beans in fresh water for 10 minutes. Drain. In a soup pot, heat the oil gently fry the onion. Add the rest of the vegetables the seasonings. Stir well add the beans. Ensure that all the vegetables are covered with oil pour in the stock. Allow to simmer till the beans are cooked the vegetables are tender. Jack Santa Maria, ""Greek Vegetarian Cookery""
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Albondigas En Salsa Chipotle [Meatballs In Chipotle Sauce]
---------------------------------MEATBALLS--------------------------------- 1/2 lb Beef, ground finely 1/2 lb Pork, ground finely 1/3 c Onions, finely chopped 2 tb Flour 1 tb Cilantro, fresh minced 1/2 ts Oregano, dried 1/4 ts Cumin, ground 1 Egg, beaten 3 tb Vegatable oil -----------------------------------SAUCE----------------------------------- 1 tb Vegatable oil 1 Onion, chopped 2 Garlic cloves, chopped 1 c Tomato sauce 2 Chipotles, canned in adobo -sauce, stemmed and chopped 2 tb Adobo sauce (from chiles) 1/2 c Beef broth -------------------------------TORTILLA CUPS------------------------------- 6 Flour tortillas (6 inch) Vegatable oil for frying Chopped lettuce MEATBALLS: Combine all the meatball ingredients, except the oil, and mix well. Form into 1 1/2-inch balls. Brown the meatballs in the oil, remove, and keep
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Almond Puff
Ingredients 1/2 cup butter, softened 1 cup flour, pastry 2 tablespoon water 1/2 cup butter 1 cup water 1 teaspoon almond extract 1 cup flour, pastry 3 each eggs Directions: Chopped nuts Confectioners' sugar Glaze (below)Heat oven to 350. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tbsp. waterover mixture; mix with fork. Round into ball; divide in half. On ungreasedbaking sheet, pat each half into a strip, 12 by 3 inches. Strips should beabout 3 inches apart.In medium saucepan, heat 1/2 cup butter 1 cup water to rolling boil. Removefrom heat quickly stir in almond extract 1 cup flour. Stir vigorouslyover low heat until mixture forms a ball, about 1 minute. Remove from heat.Beat in eggs, all at one time, until smooth. Divide in half; spread eachhalf evenly over strips, covering completely. Bake about 60 minutes oruntil topping is crisp brown. Cool. Frost with Confectione
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Andouille In Comforting Barbecue Sauce
4 c Onions, finely chopped 1 c Celery, finely chopped 1 c Bell pepper, finely chopped 1 c Parsley, finely chopped 1 c Peanut oil 1 T Garlic, finely chopped 3 c Steak sauce 1/2 c Louisiana hot sauce OR 3 c Ketchup 2 T Cayenne pepper 3 t Salt, to taste 1 c Southern Comfort Liquor 1 lb Andouille sausage Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours. Makes about 3/4 gallon. This will keep in the refrigerator for weeks. Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce. Heat well on stove or in a chafing dish. Serve with small pieces of French bread or use teethpicks to spear andouille. You will nee
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ARMADILLO EGGS
Ingredients 2 pound monterey jack cheese 2 pound sharp cheddar cheese 2 pound hot pork sausage 1/2 cup bisquick mix 1 each egg 1 pk pork flavor shake 'n bake 20 each whole jalapeno peppers Directions: Slice peppers in half lengthwise and scrape out all the seeds (wear gloves). Try to keep both halves near each other as you have to put them back together later. Mix bisquick, raw sausage cheddar cheese. Stuff each pepper with Monterey Jack cheese and put the halves back together. Grab a handful of bisquick mixture and mold around pepper in shape of elongated egg. Use enough to cover pepper well. Dip armadillo egg in beaten egg and roll in Shake 'n Bake. Bake on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or until crisp.
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Avocado Torey
2 Avocados Romaine lettuce leaves 1 ts Salt 1/2 ts White pepper 1/2 ts Dried oregano 1 Cl Garlic; minced 1 Fresh thyme; (optional) 2/3 c Olive oil 1 tb Red wine 1 tb Vinegar Recipe by: ""Le Ruth's"" Restaurant, New Orleans, LA. Cut the avocados in half and discard the pit. Scoop out the avocado meat with an ice-cream dipper, and shape into little balls. Place them on two plates lined with lettuce leaves. In a small bowl, whisk together the rest of the ingredients, pour over the avocados, and serve.
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Asparagus and Crabmeat Salad
1 c Mayonnaise 1 tb Lemon juice - fresh 1 1/2 ts Tomato paste 1 1/2 ts Shallot - minced 1/2 ts Dijon mustard 1/4 ts Pepper 1 lb Asparagus - trimmed 8 oz Crabmeat - cooked 4 lg Boston lettuce leaves - or -butter lettuce leaves Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl. Cover and refrigerate until ready to use. (Can be prepared 3 days ahead.) Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer to bowl of ice water and cool. Drain and pat dry. mix crabmeat into mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus. Spoon crabmeat mayonnaise over and serve. Bon Appetit, April, 1991.
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